GordonCooks

FWIW, this is pretty commonplace in many Asian restaurants

My recipe is pretty much the same as the Doc's with the exception that I poach whole cloves of garlic in butter, use a peppery Tuscan EVOO, fresh flat leaf parsley, and a quick grate of lemon zest over the plate before serving. Edit..I add splash of white wine as well. Never something sweet, always a Soave, Falanghina, or similiar

Steak Frites and Moules Frite with Beers at Monks Cafe

I would rather pay something to sample what the winery's best offerings are. The trouble with some tours (esp Finger Lakes) is the proliferation of drunken caravans slogging from place to place merely to get plastered for free. For me, I enjoy the variety, other enjoy the fine corinthian leather in the limo.

I agree completely.......for the definitive experience, go big.

Just looking at those pics....Chris MacDonald has totally sold out. Ohh, how miss those Avalon meals.

It's McEwan

Nice pics! ← Thanks! Looking forward to your report! When should we expect it? ← I will be eating and drinking all that is Toronto the first weekend of May. If you see a tall, half Korean guy at the St Lawrence or Kensington market that Saturday, wave

There is plenty of room for both and I'm sure that everyone has something they prefer in the way of info. For the record, Florida Jim's note are among the best I've read in terms of the amount of raw and accurate info that is conveyed in a most efficient manner without sacrificing humor or aplomb. But Larry Meehan's note clearly conveys a Hendrick's and tonic with a slice of cucumber in a highball glass surrounding a quartet of square-cut ice cubes...clearly

There are two types of notes...a note for yourself to spark a remembrance of a great bottle shared in good company. And a note like many you see online. Succinct, factual info regarding style, price, availability, and integrity to it's varietal, vineyard, or terroir. Basically, is it a wine I would like to purchase and write a note like the former. Actually, I would consider the latter "tasting notes" and the former "drinking notes" I guess.

Nice pics!

Any modification to the current classification would only benefit the chateau and penalize the consumer.

Mrs. Doubtfire!

I have a highly anticipated upcoming visit. Anyone been lately? Does anyone need me to eat something and report back?

There's a great bar on Park halfway between my hotel at 70Park and Union Square. It was my on the way there and my on the back stop.

Rice? There's rice in their whiskey? I don't think a traditional malting process would even work. Won't they have to use a koji mold or some such to even get that to start fermenting? Certainly not a Single Malt whisk(e)y if it's got more than one type of grain... ← They malt the barley but many use rice in the mash. Probably not the highest end single malted but many of the blends. I think it was one the Yamazaki (or maybe Karuizawa or Hakushu, probably all owned by Suntory) I even had a Thai one that was mostly rice. I didn't realize I was stirring up such a brew-ha-ha. I only do it when my grandfather starts turning over in his grave

I've tasted a few blends in my time and they can pass - but the single malt comparo doesn't hold water. Depending on the amount of rice in the mash - you taste the sake creaminess on the palate. Closer in my opinion to bourbon style with the smoky flavor being a manipulation. I can appreciate the tribute to the method but consider them pale in direct comparison. Who knows though in the next decade

Non-Scottish "Scotch" Whisky is just plain Whiskey.

That's priceless

Nope, 97 - final clue. The Ahi tuna was warmed in a microwave

Did it - the acetylene imparts a gassy, ketone-ish flavor. At least it would be my guess considering that oxygen is the other gas.

I have an antique Hobart Meat Slicer I bought at auction years ago. It weighs about 60-70 lbs, can be completely disassembled for cleaning and had can slice a frozen loin of strips or rib eyes like paper. Not exactly small but fit on the counter when used. It was my best purchase ever

Luger's never seems better or as good as the previous trip. Not that I'm there often but over the last 10 years, each visit has been not as good as the previous. Maybe the competition is catching up. Katz although, never disappoints.

Many congratulations on your weight loss!! I commend your perseverance and hope more people follow your example.

Love milk but only with pancakes or waffles, dessert, and PBJ's...the thought of a gooey cheese pizza and a glass of milk doesn't do it for me. Maybe just too much dairy at once, kinda like drinking chocolate milk while eating a dense chocolate cake.