Liza

Not aversion, simply his mother's version. Darina Allen notes that carrots were not traditionally used in stews in the northern parts of the country, but are found more often in the recipes of Counties Cork and Kerry. She goes on to add that rack of lamb was used in Ulster, while mutton or lamb chops (gigot or rack cuts) were more usually employed in the South.

I'm leaning towards a recipe found on Epicurious - Canard au Miel or Duck with Honey. Score the flesh of the duck and rub in a mixture of lavender, thyme, sea salt and black pepper. Roast for two hours at 375, pouring off some fat then adding boroth and red wine to the pot and brushing the duck with lavender honey. Sounds simple and blazingly aromatic.

My Mayo-County-born husband says lots of parsnips, lots of carrots, celery and onions. And really tough meat (read: cheap cut, cubed) cooked for hours. No broth to speak of. He also suggests that any tradional recipe most likely varies from house to house.

Do I look fat on this thread?

Well, that tears it. Yet another reason why I won't subscribe to TONY. Good for Jenkins! Let's make him an honorary Egulleteer.

One would hope. Good point.

At least we all pronounce dreamy the same way.

"What would you do?" We've got an 5-lb+ from the kind folks at Violet Hill farm (with giblets, Jin and Wilfrid) and are looking for suggestions. We've been told that it's rather lean, due to it's free-roaming life on the farm.

Plus, so many people would come in quoting Woody Allen in "Love and Death".

Daniel Boulud ups the price, and the content, of his DB burger: http://www.nypost.com/gossip/pagesix.htm

Actually, the subject was how you are treated by the French.

Complimentary champagne, indeed! And I'll bet you didn't have to say, "Don't you know who I am?"

Careful, next thing you know they'll ban that Off Topic Chat board...

Pasta with a July 2002 tomato sauce, absolutely summer in a bowl all over again. Roasted squash soup with garam masala and a little coconut milk. Drizzled with fig vinegar. Chocolate pot de creme.

An email from Spirits of Hartford: Hi Liza and thanks for your email. We are pleased to say that our falernum should be available in earlys Spring 2003! We will keep you posted! Please check out our websites at foursquarerum.com and doorlysrum.com Very best regards, Ken Olsen

I e-mailed Spirits of Hartford to inquire about availability from there. And before I start brewing up alcoholic beverages at home, I want incredibly clear and detailed instructions (as we all should).

Oh PLEASE tell me there is an alternative site for purchase of the rare Velvet Falernum. It just won't be an Egullet drink if we can't all try it at home, get sloshed, and write about our misadventures. Heck, if we can't make it at home, then no one can write that they've made improvements to it!

Would it be wrong to purchase the pepper on sale at Zabar's, Fairway or Dean and Deluca? I'm serious - am I really better off buying on-line?

Jin, Could you taste the Panko after deep-frying? Or was it more of a textural thing? Either way, sounds delish. Mixed greens from Morse Pitts at the farmer's market, tossed with edamame, snow peas sauteed with bacon, and pear.

Inappropriate Glottlestop

Again, dainty steps, but...it's difficult for me to get my hackles raised when asked for ID. Especially in NYC. When homeless after 9/11/01, I was asked for ID constantly when trying to get anywhere in my neighborhood and I was more than happy to provide it.

Surely there are spoiled people from all countries, yes?

Sounds like how Tony Bourdain described the Mexican beverage pulque.

Oh Mighty W, do share you prepared remarks on the inedible dessert here. Twould be a shame for wit such as yours to go unasked for.

Sounds delicious, Yvonne. Was it trout roe on top of the trout, or some other roe?