baruch

OK, now 2 more (among 100's) questions spring-to-mind: a) as in the ex. of dom. leroy, how does 1, n fact, tell or be able to differentiate bet the estate/domaine bottle vs. the negociant bottle??????????? b) just to clear up the chain: an individual domaine sells directly to an importer such as kermit lynch to be distributed, etc ... vs. or also (?) a negociant in beaune sells to the same type of importer OR acts as its own distributor, continuing the complete circle from brl purchase - to - consumer?

cheeses, s'il vous plait?

ok, so where do julienas, regnie, fleurie stand in relation to the big 3??

jesus claude, u anticipated my q? negocient vs. producer, i.e., drouhin/drouhin-laroze, jadot, latour, faiveley - VS. - the list of chambolle-musigny producers on this thread. no wonder burgundy is difficult to get-your-hands-around????????

love texas pete also!!! the best

what wines would u recommend with the cheeses u list?

i did & thx nxt purchase will be from the burgundy producers mentioned vs these from the large negocient houses, although i thought antonin guyon WAS a smaller producer????

i must not understand - i thought the body, i.e. full, med, lite, referred to the alc %? the fruit & acid balance determined by the finesse of the individual vigneron, as well as obviously the "terroir".

DON'T FORGET THE WINE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

merci claude. oddly, this burgundy-like description I HAVE SEEN in a # of references re: either a morgon OR a moulin-à-vent, but never both. re: chenas - it was referred to a burgundy-like in the reference book "France Culinara" (sic). juliénas are generally full-bodied, but less so than the above mentioned 3. as to a régnié, i 'had' thought of as medium-bodied???

Jesus, mark!! (note: 2 "separate" words ) how many producers are in chambolle-musigny?? & u have kindly listed ~ 25, how many more 'good' ones, in your opinion, are there???

thx mogsob. hope others also share their wisdom. another question (s) which falls under the burgundy category: beaujolais crus - chenas, morgon, & moulin-à-vent - ALL, @ various times, have been referred to, in different publications, separately or together, as burgundy-like. no 1 article seems to agree. can any1 shed any lite as to which of the 3 are, in fact, burgundy-like or none @ all or.... 2nd question for those knowledgeable about the 10 beaujolais crus: moulin-à-vent has been referred to/nicknamed the "King" (fact), fleurie as the "Queen (fact), then which of the crus is known as the "Prince", if there is such a thing???

crif dogs "eat me" on st marks place bet 2nd & 1st @ 2am is pretty darn good

clrly controversial, but 2 very good meals @ Pigalle 8th & 49th (?)!!! same owners as Marseille, which has been harshly treated here, but 1 of the chainlet's owners is also the chef-on-site @ Pigalle for whatever that's worth. wish i could say the plays were as good

merci beaucoup in reality, should have used, as my example, a $50 bottle of the 1995 bordeaux!

Greetings, The few 2000s I've tasted show this to be a fine vintage. As a restaurant wine buyer, I am still purchasing 1985, 1986, 1989, 1990 and 1995 Bordeaux for current drinking at much lower prices than the 2000s are commanding. Mark

thats a very interesting comment which seems, for some reason, quite prevalent among beer drinkers. i wonder why? maybe its the marketing, but rarely, if ever, see any advertising for either sierra or anchor; although anchor is usually more expensive for some reason. anyway, great comments

ok girls - just bot the following to taste & compare - what should i be looking for? '99 chambolle-musigny (antonin guyon) '99 volnay caillerets (bouchard père et fils) '99 santenay grand clos rousseau also from (bouchard père et fils)

btw, that would certainly be a good trick. i can certainly take the heat, particularly considering the source, although, even i, have to observe that apparently one action was NOT enough for u . so, now that u have vented, & shown your immaturity, lets see your math, instead of ridiculous statements & rantings, as to how u go from $.10 - to - $6.00, cent-by-cent - embarress me, i challenge u!! let's see u quantify - instead of your myopic & childish response - all those things from potato purchase - to - placing on a table. lets see U tell us how really expensive it is, & so hard to do! should be easy for u to justify!!! ummm, does that also include a hard or mushy potato? or crappy, arrogant service, or a cold potato, or extreme overbooking to "coax" patrons to the overpriced bar? n'est-ce pas?? assuming u will miscontrue so as to would lead one to think $6 is a bargain potato cost $ .10 + water, salt, gas range, gas bill/colander/creme/butter/bowls/spatula/server/dining room/tableware/etc... have i left out anything snoop? = ~ $10,000; therefore, eureka - $6 is a bargain - hell, i'll take 2!!! HAVE U EVER HEARD OF THE WORDS "PRO RATA" ON EVERYTHING??????????????????????? i didn't think so its the same crap one gets all the time, u can't justify your/their lack of management control, so everyone is either unknowledgeable or clueless, except yourself of course. i love little-minded people like u, it makes it easy to bypass wherever place u are working knowing it is not well run & offers little. btw, how much do those spatulas cost??????

UPDATE: by a small margin, it does appear that sierra nevada edges out anchor steam. therefore. does this, in fact, make sierra nevada the "best" overall beer readily available within the entire USA?

WOW! that's some decanting!! are u able 2 really discern the aromas as they develop over the 6 hrs? & what is your procedure for lowering the temp to approx 55-60, in that i assume the area is @ typical american room temp 70-72?

merci beaucoup!

what is the difference bet andouille & andouillettes???

in this particular pudding, there is always that possibility

thank u for responding in such a detailed manner. as a pt of reference i have invested in a # of businesses covering a fairly large variety of endeavors. ALL BUSINESS HAS COMMON THREADS REGARDLESS OF THE PRODUCT. & why is it someone always has to be described, as malachi states, as angry????? is it not possible to discuss issues without being thought of as angry? does this imply a vested interest or simply a lack of understanding of the intent or imply an attitude that does not allow dissent? & why is it always this "us vs. them" attitude? sorry, but its a little too obvious, u come from the restaurant side. its also obvious that it tis u that seems to have a problem with the economics of a restaurant. venom?? i'm confused? when 1 describes what so many others think, or believe, or question; that's venom?? instead of suggesting i collect more info about the restaurant biz, i suggest u take a business course in economics, marketing, management, & financing. fact: food costs ARE low. so, 1st of all one is starting with a very low commodity price. to that, one would add cost of additional items + labor, etc... to arrive at a total cost of that particular item. in fact, which it appears u're not as familar as u would like to believe, no business generally goes down to that level. u may ask why? - pls do - because, in addition to other costs, one would need a full-time cost consultant to monitor. which u acknowledge, one is trying to cut costs - does this, so far, sound angry or venomous or upset??? i choose the little higher road - why don't u walk us through how a unadorned simple generic cheap raw potato becomes french fries with, alas!!! garlic, herbs & spices with the appropiate costs. now KIM u start with a $.10 item & charge $6. curious as to YOUR math. labor: are u agreeing or disagreeing with my angry, venemous statements??? sounds as if u have no arguement?? generally, low wages * lo hrly wages = relatively lo labor costs. other companies i have purchased would love to have those labor costs. am i still angry?? the back-of-the-hse pros - sensitive issues - sounds, again, like u are agreeing. ummm, am i still as angry & venomous as u imply or are u starting to see the lite? oh my God!!! its not like running anything else? u must be kidding? u're NOT suggesting the restaurant business is so different & so unique, its not like running anything else?? pls don't say that to someone who went to a bona fide graduate business school, particularly those that specialize in case studies. let's see, the past 100 yrs have seen many new businesses that seem to allow executives to move from different industry -to-different industry with skills that are transferable. but U suggest that a business involved in food service & has a much longer history is so different that doesn't allow one outside to understand. the fact is, it is people like yourself that stick to outmoded models or use some insular circuitous reasoning to justify a lack of business sense. what is your mystery?? real estate savvy allow one to buy or lease a "space", business sense allows one to put together a business plan, not some seat-of-the-pants plan like u seem to adhere to, etc....... again, it appears u agree re: being prepared to accept the difficulties of the food business if that is what u what; however, it doesn't guarantee u a profit as u seem to think u're "entitled" to. am i still angry??? sounds more like level-headedness vs your attempt @ justifying an untenable position. my perspective? u have no idea of my perspective. u sound like u are, in fact, the bitter one. are their really thousands of restaurants out there to my perspective? i don't think so. u unfortunately miss the subtleness of the point, but that's ok, i didn't really think u would comprehend the forum. as i pointed out, great food restaurants can & do make money. can find the clientele to support their dreams & endeavors WHEN THAT RESTAURANTS DELIVERS ALL THAT I HAVE MENTIONED ABOVE.