LaNiña

I've noticed that they vary wildly in size and in meatiness. I try to get the big ones, with a lot of meat on them.

I learned how to make a mean oxtail stew from some wonderful ladies in Jamaica last year. I gotta dig up the recipe. It was so tender it was insane. And foolproof, as I recall.

Ha! That is so true. Maybe because it's really thin? And sharp? Try using something else really thin and sharp and report back. And what were you making?

I'm a well known Hesser-hater from way back.

Define "good." Oy.

Thanks, everybody. I just subscribed to 6 mos. of of the Tanzer web product ($40 for 6 mos). And I'll get the Wine Spectator. Will check into Wine Advocate too.

I have a friend who will only eat meat very very very well done. It makes me insane. He actually no longer orders meat when we go out because I can hardly tolerate it. He uses the "but I want to share with you" excuse, but truly, I think he just feels my horror. My paranoid stepfather will only eat fish cooked thoroughly, including tuna. Oh god. So we have to go through this whole routine every time, separating everybody's food on the grill in the summertime. Won't these people learn???

I get Saveur, Food & Wine, Gourmet, and Cook's. And a lot of other magazines that are not food and wine related. But nothing wine-centric, yet, hence the question.

I have access to free magazine subscriptions, and have been offered The Wine Spectator and The Wine Enthusiast. Are either of these worth reading? What's Parker's magazine called? Anything else I should subscribe to?

Hmm, that Plotnickiism is interesting. But what about when someone learns, studies, and perhaps understands something, only to discover they do not in fact appreciate it? My mother describes this as having no "access." For example, she is a great lover and student of painting, and despite her understanding and knowledge of certain paintings/painters, she doesn't have access to certain things...is that "appreciation?"

I once opened a treasured bottle of my favorite Vieux Pineau des Charentes that I lugged back from France, only to have a friend mix it with ginger ale without my noticing as he opened my fridge. I flipped my lid. We had a huge argument about it. How dare I, and if he likes it why do I care, etc. He still gives me a hard time about it. Needless to say, I no longer open anything precious when he's around.

I can't stand her. And ever since she gave accolades to a truly mediocre Thai place in my 'hood a couple of weeks ago, I'll never take her seriously again.

Do you prepare a special staff meal (or meals) each day? Does the staff for each shift eat together? Do you make sure the staff tries each of the dishes on the menu, including the specials?

"don't be stupid, be a smarty..." seems appropriate for this thread, don'tcha think?

I love that album, "Something Anything." Just thought I'd add that.

I had a really nice Zin this weekend - Rosenblum Cellars, 1998 Paso Robles. Lovely.

"As far as I know, Suvir insulted three people. Jaybee, Robert S. and myself. Those are the only three people I have ever asked him to apologize to." Just for the record, and I did post about this - I asked Suvir to apologize to me. He PMd me, more than once, suggesting that I was either anti-gay, anti-Indian, anti-Muslim, or all three. And that wasn't all. I did ask him to apologize, and I was ignored except to the extent that he referred me back to his "apology" on the main board.

Well for me, anyway, I've tried to just not think about it. I haven't posted about it, haven't brought it up, and I've moved on. But when the topic comes up (this time by Whiting), it's hard not to comment. And when Suvir starts posting on threads other than the India board, which I've avoided, it becomes all the more difficult. If had had apologize to me for his quite inappropriate comments, to me, perhaps I'd feel differently. But he didn't. I think the management faces a tough choice right about now. Not sure what more I can add at this point.

I'd like to "move on" too, but truth be told, a hollow apology makes that quite difficult.

not to mention LI merlot

Perefectly phonetic from where I"m standing

Someone suggest a solution. Hounding John will not answer any of these questions. Repeatedly bringing threads back to the same issue is viable, but is bad for the site. Anyone got any ideas? Unfortunately, the only way for this to end is just to stop posting about it. Which we can't seem to manage (myself included).

I didn't really mean hate, on the personal level. I understand what you're saying, and I agree with you. I have a big problem with Whiting myself. While you can drive me nuts, I never doubt your motivtes for one second. I don't feel the same way about Whiting, even before the issue of his article came up.

Sauteed some young spring onions in olive oil, added sliced summer squash, a handfill of chopped dill, and threw in some chicken livers. Salt and pepper and a tiny bit of cayenne, and some balsamic vinegar. Yum. Served over rice. Green salad. Fresh corn. Dry riesling.

I bought some corn at the Union Square greenmarket yesterday - the ears were small, yellow and white, and while it wasn't the best of the best, it was pretty darn good.