LaNiña

Did he mention, perhaps, my striking resemblance to Sophia Loren?

First of all....I love lxt. Now...of COURSE I have lots of friends and acquaintances who are not "foodies" - I just don't EAT with them. I do other things with them. Well sometimes I eat with them, but I don't enjoy it half as much as eating with other food people - why the hell do we egulleteers hang out and each together so much, do ya think?

In defense of one dish: my beau ordered a skirt steak black and blue. And they actually got it right. It was charred on the outside, and deliciously rare on the inside, and the meat was tender and we liked it. It was different from Cabby's rare skirt steak, which was decidedly not black and blue. So for that I give them credit. And...after the addition of quite a bit of shmaltz to a plate of chopped liver, I spread some on some rye bread and put some slices of sour pickle on top - now that was pretty darn yummy.

Words fail me. No they don't... This is why snobbery is a bad thing. What is why snobbery is a bad thing? Because I'm discriminating, because I want to spend my time and energy with and for like-minded people?

Exactly. For example, if I'm going to make a certain meal, perhaps with culinary references to certain traditions, or culinary "quotations," as it were, and if I'd like my guests (audience) to understand and appreciate the references, then I'd like to invite people who have a certain level of understanding and experience and basis for discernment and judgment. If somebody genuinely believes that a burger from Arby's is just as good as the burger at Luger's, then I don't want that person to be the recipient of my extensive efforts - I want to know that the "judge" of the meal I've prepared has, to the best of my knowledge, similar taste and discernment. How else can I take their criticism seriously, how else would their opinion have merit in my eyes? No, there are not as many great movies as there are moviegoers. God forbid. I want to *rely* on the taste of people with whom I know I have taste in common. That's not snobbery, that's just good common sense, and saves me a hell of a lot of time and money.

Thank you for that!

This is why you're a snob. Instead of just enjoying something because it pleases you, you seek to affirm what you see as its superiority and use it as a benchmark by which to judge others. LML, I don't know quite know why you're trying to pick a fight with Plots - and if you're not, it sure seems like it, at least to me. I think he DOES enjoy what pleases him, after years of comparing and contrasting - he has arrived at a place where he does in fact eat what he feels is "best." Forgive me for speaking for him - but I feel much the same way. I do indeed use what I see as "best" as a benchmark by which to judge others, and other things, etc. It's called discernment. How else should we "judge?"

Where's Plots when we need him?

LML, by your definition, I'm most definitely a snob. And most definitely happy about it.

Thanks!!! What do you think about their prices?

Stopped by Rosenthal today on E. 84th St. - I know of their reputation, but I'm wondering which of you aficianados can tell me more about them...do they import only, distribute to retail and other trade, or only to individuals? thanks.

I went to Ciao Bella downtown Manhattan this past week, had pistachio, and espresso - ate the pistachio which was lousy but edible, but the espresso was so bad I actually threw it out after a few bites.

It's called Bussola. The ricotta flavor has been mentioned to me a couple of times. They use starters from a company called Elenka, same as Il Gelatone does. Apparently it's been open 12 years, and the owner is a serious gelato maker, has been to Japan to teach "real" gelato making, etc.

What about that one on 4th Ave, I think near 11th St?...people rave about it. I know they use the same flavor bases as Il Gelatone. I haven't been yet. I agree, Ciao Bella is bad. I have to try the laboratory place and this place on 4th Ave., and reivsit Cones and Il Gelatone at close intervals. What a fun experiment.

FG, did you go to the new laboratory place downtown? What places did you sample?

what's "took the pledge?"

Not all, I trust. It all depends on the amount of congee I consume.

I adore you both, you Wilfrid and Tommy. I shall be pinching the living hell outta all of your cheeks tomorrow.

what would your kids be like, the Macro Wugmonster? Gee, that was clever. I aim to please. Thank goodness we're not dependent on your aiming abilities for our national defense or any such thing.

what would your kids be like, the Macro Wugmonster? Gee, that was clever.

I'm falling in love with macrosan.

Even the final o in risotto, osso, rosso, etc. is not pronounced like "toe." The long o in Italian is NOT as long as the long o in English. We do NOT HAVE this vowel in English. It's somewhere betweeen "toe" and "aw" - it's impossible to write. I'll give demonstrations tomorrow at Congee Village for those fortunate enough.... My Italian vocabulary is limited and my Italian is very rusty, but I learned as a child (we spent our summers in northern Italy), and my father grew up near Milano (ages 2 - 10).

I'm starting the IWC class next week, after much advice from lots of sources - one of the reasons was that it's not quite as introductory as Zraly's, as nesita mentioned. And it's significantly less expensive, and the certification is internationally recognized.

I love it when you show your true self, FG. It's so Plotnickian

I believe, FG, that I didn't correct anyone's pronounciation of risotto. I didn't even bring the subject up. Somebody asked what Wilfrid meant by Americans' mispronounciation, and I added my opinion. I'll work on the Yiddish/Hebrew/Ashkenazi source thing.