anil

I hold Julia's as a place where you go on a romantic interlude , Food is incedentl, and ambiance is just right . [OT: Worth while if ya wanning to repair a relationshp....]

Yet another Bump - Enland in WI - March through May - Kingston,Port-of-Spain,Brigetown,Antigua,Georgetown,St. George & St. Lucia Full Tour details here - Anyone want to join or get together for evening of beer and grub in Barbados or Trinidad ? I plan to get atleast an ODI or 3rd day of a test match.

Are in front of the bar or behind the bar most of your time

I thought the idea of putting ice in blended scotch (on the rocks that is) was to use the stirrer to stir it a bit, take a sip, yack!! yack !!! yack!!, stir, take a sip [repeat] If alone, omit the yacking and stare absent-mindedly at your drink, look up and watch the TV in the corner of the bar [repeat ] till it's time for the next one Putting ice in a single malt a drop of water maybe, but ice ? Nah

O.K updated the age and in many cases there is no age given. Many of the boxes not shown are in the offices of other people in the group.

Very nice - The pics as well as the writing. Love your B&W compositions.

Since you asked Here it is from left to right - Knappouge Castle (no age), Isle of Jura (no age),Macallan (cask Strength, no age) ,Longmorn (15 years) ,Islay Signatory Vintage(no age) , Laphroaig(10 years), Glen Keith (cask strength) , Balblair (no age) ,The Balvanie (15 years) ,Glendronach (15 years) ,Glenfiddich (18 years) ,Glen Parker (Special Reserve), Old Pulteney (12 years), Glenfarclas 105 (cask strength) , Cragganmore (12 years),Highland Park (18 years), Anchentoshan (10 years) ,Springbank (21 years) ,Bunnahabhain (12 years),Cardhu (12 years), The Balvanie ( 12 years) , Laphroaig ( 10 years),Lisamore (12 years),Bowmore( darkest), Highland Park (12 years).

For the past few years, we have been tasting once a month a different single malt - make our selection from the pages of Michael Jackson's book. And then some of the empty boxes land up in my office as a reference for later

On a recent trip, while awaiting our connecting flight; I was browsing in the Duty Free Shop and found an "ice wine" from Cancda - Very elegant bottle. Since I had next to no clue, I passed the opportunity to get one for a really good price. Do these wines need to be chilled at a lower temperature than normal white wines ?

Unfortunately I was informed that Khukri Rum is unavailable in India.

Welcome !!! You and I will be photographed and fingerprinted because our gummint does it to the Brazilians :( In two weeks time I'll be headed to GRU (Sao Paluo) too

28-29 of them ? These were appetisers ? It looked like a meal in itself :-) We had gyoza yesterday as apps. with some hot sake before our Shabu Shabu was set up and served. In NYC I've found gyoza wanting -- Either it is overtly done i.e they fried it a tad too much or it is mushy-gushy -gooey ... The sauce served with gyozas, are they regionally different ? Kyoto Vs Tokyo ?

In the past few days I have begun to see variations to classic Mojito - Flovored Mojito - Both OLA & Sabor were serving Mango Mojito I far this is because of the uninitiated asking for the flavored drinks.

How many days ? may is about the time when the weather changes, so many outdoor cafes will be just about moving indoors. I'd say pick up Lonely Planet and / or Fodor's guide. I have about a dozen odd URLs on EZE only a couple on food. In general Puerto Madero is known for restaurants, but the city has great parrillas and places for great meats. For Nightclubs,Museums,Sites etc. you'll have to go offline because discussing it here in length might be considered off-food-topic

Here are some of the photographs from Cibreo in Firenze. The pre appetiser chichette (sp?) (from left,top and then right) consisting of tripe with kemon and olive oil, carpacio of ham, jello of puree of assorted vegetables and fish, and small burcehettas with olive and vegetable. Hot fresh bread baked like a bone placed between the plates. raw fillet of fish (catch of the day) with lemon, oil and some paprika. I actully forgot what the waiter told me. and finally a mousse of salmon and chives and things unknown to us. I do have some more images of simple lunch and good wholesome meals we had in Firenze -That will now have to wait for a later date. [Patience till I get this upload and importing images nailed down ]

In every country, there is one dish that everyone has their special secret way of preparing and in this case Feijoada.

Difficult to say - The former I have mostly tasted in the mezes, which have spices and lemon thereby making it a tad difficult to compare.

On the road again Just in time to leave the mad-cow-infected Burger Club and the warm climbs of GRU/EZE .......................... Did I say that paulistas and portenos are really beautiful ? ... [edited to add compliments to the more intelligent gender ]

Is it Prawn ? or is it Drumsticks ? My bong is really rusty

Khukri: In Hindi/Nepali means a dagger (popular with the Gurkha Brigade of the British Army) Jaggery: Is actually cane sugar, also called "gur" in many indian languages - The brown lump of cane sugar is popular as substitute for refined white sugar in india. [Edited to correct early morning-half-awake typos ]

Hmm if I find it in Feb I'l get one for you

I stand corrected - My brain is still fogged

Again missed this one You are indeed correct - Most locals do not appreciate the rums from the islands, because the canteen variety XXX Rums in India are strong and have a very strong smell of the sugarcane. It is not easy of develop a strong affinity for Indian Rums; definitely an acquired appreciation. I admit that I do not miss those Army Issue XXX Rums anymore. Lighter Rums also are not that popular in India. Rums are a legacy from the Colonial days --

Grey Goose - another French fine Vodka is also made of grapes.

Great photographs - How come I miss these events just about when I leave town :)