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I miss the street walkers too! They were a lot more trustworthy than Disney. At least you were able to examine the merchandise before buying. FG - Pierre Franey did have clout- and he wasn't a bad cook either. I believe he passed away during a cruise where he was giving lessons.

FG - I'm not sure I would say "bad." I would use the phrase "not authentic." Even Babbo, while excellent, falls into the "NA" category. As was mentioned (I think by Steve), it's probably the ingredients, but most places also have problems with concept. No one (at least I haven't seen it) serves Lamb's Head (capazelle sp?) in a restaurant. Yet, as a kid, this would be served all the time and the honored guest(s) were presented the eyes for consumption. This is just one example, but there are many - tripe, eels, lungs etc.... A majority of Italian restaurants just don't serve them. While the above are extreme examples, Chicken Parmagiana is not authentic Italian cooking.

I'm not sure. I first had it a local Tex-Mex on Staten Island. They sold me a bottle for $5. Then I ordered six on-line from Tabasco at less than $3 each. I also ordered the garlic Tobasco - it's very good as well. I've never seen it in local stores and they don't carry it in The Kitchen on 7th Avenue.

Tommy - good line and I agree. The Tabasco Chipotle is one of the best new hot sauce products I've tasted recently. Between the smoke and the spice, this sauce complements a variety of dishes. Especially like some on poached or shirred eggs. I think my pantry has 46 different types - but I'm not counting.

Steve - good list. Just like to add the Shafer Hillside Select. Opus One would be questionable with me - I have found it uneven over the years. I would have put Mayacamus on the list, but quality has been uneven in the last 10 years or so. However in the 60's and 70's they were arguably the best. However, their are other varieties in California that perform better than CS - namely Zinfandel and Syrah. Except for some small select "terroir" areas in Carneros, I think Oregon (some Washington) is better for Pinot Noir. Long Island has done a remarkable job with Cabernet Franc recently and that grape may become the area's red grape savior.

I would just add if I had one California wine to choose (in the cabernet category) it would Ridge Monte Bello - and preferably the 1980.

I agree with BV slipping, but Jordan has stayed at the top with the exception of 1996, 1997. The 1998 is excellent, but needs a little more time. Freemark Abbey's Bosche bottling remains top, though I haven't tasted the last couple of vintages. Staglin and Chimney Rock are outstanding wines - quite food friendly. Beringer's Private Reserve is still in the top flight. But they are moving into more mass market with other bottlings. The sleeper could be Gallo. While they may not make the top flight level now, if they continue to improve - it won't be long.

Excellent list. I would probably add Jordan, Freemark Abbey Bosche and Ridge Monte Bello. Steve already mentioned Shafer Hillside. As an aside I have a few bottles of every Jordan vintage (1976-98) and the staying power is remarkable.

And one shouldn't buy milk with the "going out to eat" money.

Is is possible to have a subjective view on objectivity??

FG - I always knew you had a secret identity! Do you change in a phone booth?

Something is perplexing. Here is a discussion of three-star restaurants and there is severe disagreement. Yet when a member utters a negative feeling about PL, venomous words fill the board like ants attacking a fallen crumb of Oreo. Do you people have a vested interest in PL?

Since I found the recipe for the Eggs Arpege, I decided to make them last night. I agree about the texture problem and my guests thought it a very strange way to begin a meal. While the dish was quite tasty, most thought it too rich and creamy as a dinner starter. I would make it again, but probably as a brunch choice.

Bless you! Gotta check that out The egg recipe that Steve describes (Arpege Eggs with Maple Syrup) and the mustard ice cream with the gazpacho can be viewed at the link below. recipes

Wilfrid - last ate there in the late 70's, early 80's. That doesn't help, but my mom still goes there every once in a while. She told me it's starting to show its age. That was about two weeks ago. She says she won't go back, but she's said that before.

Adam - the Truchard goes for about $30 -$35. And Tommy's right about the Cab Franc's from LI availability- most fall in the $12-18 range. But the Chinon he mentions is an excellent wine too.

Amen to that LML!

But Yvonne, the type of Vodka could make you a snob or reverse snob and that's to say nothing about the tomato juice.

In Astoria, they still speak Ancient Greek - it's a good thing I attended the seminary otherwise I never would have understood how much I was being cursed at as a kid.

This brings up an interesting question. Did the people who lived in 400 BC, know what year it was? Were they coins stamped with a date - I've always wanted to know how those people who lived in BC, knew it was BC.

I've been drinking two recently. A 1998 Truchard Pinot Noir from Napa and a 1999 Cabernet Franc from Lieb Cellars on Long Island's North Fork.

True, but only by those who view their opinions/standards as facts.

The last time I stayed there (one night) for my wife's birthday. The bill came to $1,200, but the dinner was very good.

The average bottle of wine (12% alcohol, normal brix range) will have 23 calories per ounce. Drop the alcohol without raising the brix and you can do the math yourself. A higher brix will effect the calories, but it's more difficult to determine when combined with alcohol. Remember, according to BATF rules, the alcohol listed on the bottle must be with a 1 1/2 percent range of the actual number. Thus a 12% listing is somewhere between 10.5% and 13.5%. And when you see something listed as "table wine," it's inferring 12% alcohol (but then again it's really the 10.5 - 13.5 number). If you use an average of 25 calories per ounce, you'll be safe.

No truer words were ever spoken. Unfortunately, there are far too many people who can't or refuse to grasp that concept.