*Deborah*

Should be fun for the kids! Not gourmet but I've had some good meat there, and they have ostrich IIRC. Drinks are a bit spendy, and sometimes they have half-naked women with feathery headdresses parading through the restaurant...my mother wasn't too impressed but it was fun for a birthday gathering I attended there. Their feijoada (sorry for horrible spelling, I don't know how it's spelled!) is pretty good, and you'll find some interesting stuff on the salad bar.

Maybe this guy is not as ignorant as you put it and maybe he is a fine connaisseur in case he ordered a bottle of your best wine and asked to have the bottle carafer which is what I understand from your post. It is acceptable and highly advisable to "Carafer" a good young wine or "Decanter" a vintage fine wine. The idea to transpose a young wine into a Carafe is to aerate the wine and get rid of extra tanin thus revealing the beauty of the wine. You really should not drink wine immediately after the bottle is uncorked and wait at least for few minutes by swirling the wine around to oxigenate in your glass. Carafer is valid for both red and certain white wines. You should give a little time for the aeration before tasting the wine and if you are familiar with the restaurant, they could carafer your wine in advance. On the connaisseur and fashion scale, carafer is pretty high on the list and people who do so are not as ignorant as they seem to be. On the other hand people who do not know this particular wine tournure, would draw a wrong conclusion. I will leave the Decanter part for another time. ← On the other hand, I have a friend who ordered a carafay of orange juice at a hangover breakfast long ago. He was simply mispronouncing carafe.

After Hours, with Griffin Dunne.

Either cool-inary or cull-inary, certainly not cue. ...IMO at least. ← According to Webster's it's either cull-inary or cyul-inary. Never cool-inary. I actually had to look this up to settle an argument during my book group meeting. You know how rowdy women can get when they think they are right! ← Hmmm, my opinion is not that of Webster's (or Random House, which is the only wee English language dictionary I have at home atm). Or the guy who talks on answers.com, for that matter. I know English has some random pronunciation, but I can't see saying it that way, any more than I would say cyul de sac (oui, je sais que c'est une phrase française) or cyultivate. I am more likely to say cull than cool, but... *runs off muttering*

I like it when the butcher puts the meat on the scale on the paper, unwrapped, then wraps/prices when you give him/her the nod. Isn't that how it used to be? that's how they do it at the butchers I go to.

In Cantonese, it is called "cheung fun" and is usually served on an oblong dish under a stainless steel lid (thus hiding from view). ← xie xie!

I think you're thinking of a Bloody Bull, which I suppose could be made with Clamato, although it's giving me a headache thinking about it. The Moscow Mule is something else altogether. (And -- need I say it again? -- not Canadian). ← Now *that* sounds delicious. They may revoke my citizenship, but I don't like Clamato.

Whoa! I think I like my misinformed one better

Wasn't that effectively a White Russian? Vodka, Kahlua, Milk...with lots of Kahlua! Add ice cream if you want! or maybe that's just me

I love those rice noodle things with the meat inside...what are they in Chinese, Lee? I don't see them go by on the cart. Friends of mine knew what they were, once, but I can't remember and haven't had them in a while. I need to go for some Chinese soon, I will lose my chopstick skills.

'Twas I. But only because Mooshmouse beat me to it. All signs point to poutine's being invented in Warwick, Quebec, in the '80s. See here. ← You've never eaten one? I'm so sorry!

Don't they make Baby Duck in upstate New York? (trying desperately to share the blame for that one)

Only if you're eating in the Shire. I hope.

Many items named above are not Canadian, but rather have come to us with Commonwealth or what have you...licorice allsorts, e.g. I think Smarties are available in the UK as well (which is also home of the craziest potato chip flavours ever, like roast chicken; but I don't know that I've ever seen ketchup there...they do have prawn and cocktail sauce flavour though, which is delish, in a scary, vinegary way) I have to say that the Jos. Louis and the Mae West are among Quebec's finest contributions to the sweets of the world! I always get my friends to bring me back Mae Wests from Montreal. That chemical-laden yellow cream...it's not a Moon Pie, not at all, but a Moon Pie is about the only thing I've ever had that can compare in utter sweetness and desirability. And someone took poutine off their list? don't tell me they have them in France?! It's actually just as well I don't live within delivery distance of a decent poutine any more. And the poutine italienne--oh boy. Murchie's teas, those are Canadian.

Steingarten (whom I tend to trust on matters of fact) said something to the effect of scampi actually being langoustines in his recent essay on raw fish in Vogue. I don't have the copy here so I can't give you an exact quotation. It's the issue with Salma Hayek on the cover. ← That's my understanding, that scampi refers to the method of preparation in most cases. This is something I've learned over the years, though, and I have no source to cite.

Been itching to open the only bottle of this that I have to try it out. I know Parker was lukewarm on it but does anyone think he was off? Is it peaking or over the hill? The lunch sounded like it was a great deal of fun. The last time I was at C was a few years back and it was fantastic. Glad to hear it is still going strong. ← I am completely inadequate talking about white wine (yes, even worse than with red ) as I seldom drink it, so I hope someone else will step in.

I thought that was Wisconsin?

Hopefully not stinky tofu...

Along with cake-eater mentioned above is an Italian version, mangia-cake, which I have heard pronounced mungee-cake. My interpretation of that was not necessarily rich, but more like whitebread and mayonnaise, certainly white, and presumably devoid of earthy, ethnic eating habits. Old British slang (Napoleonic wars) was to call the French and Spanish garlic-eaters. Old French slang was to call the British rosbifs (roast beefs).

This phenomenon made me start my wee company (see my sig). "With au jus" "grilled to perfection" and "chipolte" are my biggest peeves.

I say "kyoolinery." So there! ← Really?! You're from Noo Yawk! you should say cullinary! ← I am (rather, was) an Upper West Sider. I understand there's a particular accent peculiar to the Upper West Side. Check out the alt.usage.english newsgroup on USENET for more discussions of such non-food-related matters, with all the usual caveats that apply to the unregulated world of USENET. Oh, and I say "N'York" too. ← There are 8 million stories in the Naked City...

I was trying to figure out whether it was covered or not...I haven't come to a conclusion yet. Maybe the low heat would keep it from feeling poached (and getting all pale) even if covered. I suppose I shall have to do some experimentation.

Either cool-inary or cull-inary, certainly not cue. ...IMO at least. ← I say "kyoolinery." So there! ← Really?! You're from Noo Yawk! you should say cullinary!

I wasn't at your table, but he said 20-25 minutes at 190F at our table...succulent, no?

Rhea, so nice to have met you, and sorry that whole long table separated us, I trust the gents at that end kept you good company! I really liked the Weizenbier, it was perfectly cool and refreshing after that delectable lunch.