I don't under stand how Charanga, Slanted Door or Fleur de Lys can be called "new." rnm is very good. Go. Tell Lisa I say hello. Man, you've got that clamp thing bad, don't you?
I wonder if there's a newer Chronicle Top 100 list. This one's almost 3 years old. I'd love to print out a newer list and keep it for reference in my SF tourist file. Here's a new column on the state of things in SF with a link to 2001s list of the top 100. http://www.pheast.com/restaurants/
This isn't exactly what you asked for, but it's the Chronicle's list of top 100 in the Bay Area. http://www.sfgate.com/cgi-bin/article.cgi?...2/06/FD100Z.DTL
As long as we're on the subject, how do you say chopsticks in Japanese? Meanwhile, chopsticks also predate CDs by a margin but I don't use them to listen to music. Is that why I don't like Britney?
I don't know anything about this, but the statement strikes me as a bit of a generalization. Certainly, I've seen far too much soy used on sushi, but I've also had chefs tell me to use some (sparingly), or some other concoction they've come up with for a particular treat. As I get it, in the proper instance, some soy is applied to one end of the fish, not the rice. Frequently, the chef will have added the wasabi to the rice in the course of the preparation.
My mother used to have a Presto she had received as a wedding present. She would overcook pot roasts in it. Later when the rubber seal gave out, we used to rock it back and forth over an electric burner to make pop corn. Talk about dumbing down.
Is that still likely to happen though? I was kidding. I'm too practical and too impatient--or, maybe it's the ADD. I'm in Tony's camp--buy it and drink it. If you want something older, pay a little more.
It must make for a more dramatic post to detail the trip to the cave to extract the 30 year old, old world delight. And, of course, it's doubly good if the post confirms the owner's wisdom in waiting just the appropriate period before sampling the claret. Further, one can recall the mere pittance that was paid for this nectar many years before.
Whether it's 110 degrees, 115 or 118, does anything taste warm or cooked? It may be a gimmick, but it sounds like a better than usual gimmick. And apparently tastes good. edited to change "beeter" (slip?) to "better"
Sounds good, but there's always kir, kir royale, vermouth cassis, compari and...soda, or orange juice, or tonic, or compari, gin and sweet vermouth (well, OK, that's a Negroni), Pernod and water, Pernod and OJ. Cheers.