bigbear

Yeah, and this little piggy went, "oui, oui, oui" all the way to l'usine de saucisse.

Bulldogs globe-waddle.

Brilliant.

Has a "and this little piggy..." theme been done?

Jason.... I meant for wineguy to try Ron San Miguel the next time he was in Ecuador. I don't even know if they export it. It's at least as good as Don Q, IMHO. If I remember correctly, the Plata and the Oro were less than $2.00 a liter. That's what I call a value. By the way, the U.S. dollar is the official currency of Ecuador. I'm sorry that I can't review the rums for you because I am just not that discerning. I can say that I haven't gone blind, yet. Bolivar/Sancho.... Yes, they sell Cuban cigars in Ecuador. Cheaply, judging from the window shopping that I have done. I haven't bought any because I was unsure of being able to identify counterfeits and of what might suit my tastes. I have been doing my research and next time I'll give it a shot.

Next time, try an Ecuadorian made rum for an even better value, especially if you're going to mix it. Try Ron San Miguel (Silver, Gold, 5-year or 7-year).

It has been a few years since I have been to Christian's, but their website says it's still the same ownership. It came to my mind because I remember the pleasant, casual atmosphere and that we each found something on the menu that pleased our individual tastes. My mother got her seafood, my wife got her land-based fare and I got a great manhattan or two. The food must have been decent. I don't remember a lot of bitching and moaning. Christian's Website

I'll second the Land Ho' and the Impudent Oyster and add the upstairs bar at Christian's in Chatham.

Yes. This is a common mistake that people make when forming burgers. They mush the meat around like meatloaf. Handle and work as little as possible.

Kalyustan's See the last entry on the list. Prod-id=FRJW01

Before it went OOS, I bought some of their Sumatra Lake Tawar Triple-Pick. Very long finish. I liked it. The Queen didn't. Story of my life. My wife's favorite coffee is ground, Kirkland's (Costco) Columbian. The home-roasting "snob-in-training" that I am has to admit, that it makes a good cup of coffee.

I have never smoked a cigar with sauternes. Two of my favorites. I don't know why I never put the two together.

Pretzles and ice cream.

I enjoy chicken soup with quinoa. The consistency appeals to me.

This reminds me of "mustgo" casseroles. When my father was stuck with making something for the kids and himself, he would declare a "clean out the icebox night." He'd check the refridgerator shelves for everyting that was about to enter the science project stage while muttering, "This must go. This must go. ....." He'd cut it all up, mix with pasta in a casserole, top with cheese and bake. Many different results, but all good memories now.

Cream of Garlic Vichyssoise (cold)

Dexter-Russell 9" Offset Bread Knife, Scalloped, $14.83 http://www.foodservicedirect.com/Kitchen....1

No experience with a Chemex or a vacuum-brewer. I have been sorely tempted to go for a vacuum-brewer, but the old drip-brewer just keeps on ticking and is probably more convenient. The one that most intrigues me seems to be unbreakable and can make 12 cups. http://www.foodservicedirect.com/diningr....ker.htm I think a better grinder will come first. Probably a Solis Maestro.

Either Victory's Prima Pils or their Hop Devil IPA. Grapefruit juice with a dash of bitters if concerned about alcohol.

Thanks again, V. I jury-rigged some straining apparatus and made some cold-brew concentrate. My wife loved the results. I liked them a lot, but I won't forego hot-brewing altogether. I take my coffee black and thought that it had an almost milky mouth-feel. Interesting. I have to try it iced. As for doing shots of concentrate, what about mixed with Sambuca? Not for breakfast, of course. At least, not everyday.

I have always enjoyed mayo-based potato salad with some sliced or chopped radishes added. However, my favorite is German potato salad. Anything with bacon in it, floats my boat. For a quick prep, I use the recipe from the book that came with my pressure cooker, but I add a little chopped celery and leaves.

Well.... Th...Th...Th...That's all folks.

I think that my wife could live exclusively on bread, cheese and coffee. As a child in Quito, Ecuador, she usually drank coffee prepared from a cold-brewed concentrate. Whenever she reminisces about her mother, the little bottle of coffee concentrate comes up. I don't know why I haven't thought about trying to duplicate the process before now. I'll give it a shot. Thanks, V.

Peter... I thought Koalas ate tree leaves, not grasses.

For me, roasting coffee at home is just a hobby, with a large variety of savory results.