Reignking

That Mambo couldn't have been open too long (previously was a Doc Chey's, I believe). And they just opened a new one in Vinings, so I wonder what is going on. As for The Grape, they seem to have many problems...

http://atlanta.bizjournals.com/atlanta/sto...03/daily86.html The parent companies behind the trendy The Grape bistro and wine bar filed Thursday for bankruptcy protection. The Grape Enterprise Group Inc. and The Grape Franchise Group LLC, the parent companies of the chain of 17 restaurants, including four in metro Atlanta, requested protection in United States Bankruptcy Court Northern District of Georgia.

I keep my stock hovering around 200. You certainly wouldn't want the stock to congeal, sitting out for hours -- that's just dangerous.

I hadn't noticed, but I think you are right...is it still on?

Perhaps it has a heart monitor in the watch?

I loved the Navarra episode, seeing the piquillo pepper and queso roncal production...and something about male cooking societies (he didn't spend much time on it, but I was glad he mentioned that the gorgeous town of Pamplona is more than just bull running).

http://www.ajc.com/living/content/living/s...3/whipahol.html “When a problem comes along, you must whip it. Before the cream sits out too long, you must whip it.” So proclaimed Devo in the group’s 1980 paean to the nitrous oxide canister and its many uses. But as Paul Urbanowicz and Tyler Moore have learned, this advice simply isn’t true. Not the problem part; the cream part. Urbanowicz and Moore have discovered the cream can sit out for hours and hours, particularly when it is 36 proof. As a result, these two Atlanta inventors are getting ready to release a product they think will forever change the world of silly cocktails as we know it. So original and so potentially game-changing is this creamy newcomer that the inventors had to invent a word for it. It is a beautiful word, a portmanteau of the highest order, and it tells you all you need to know: Whipahol! Yes, folks, we’re talking flavored, alcoholic whipped cream. It goes on like Reddi-wip and goes down like a shot of moonshine.

I bought a 6 of Blue Moon Pumpkin -- I remember that being the first fall-flavored beer I had ever tried. It was really pumpkinny and strong years ago. Now? It tastes like Coors with a clove and cinnamon thrown in at the end. So incredibly disappointing.

I have a friend that had just gotten to Paris, and wanted cream for his coffee -- and ordered Creme Fraiche. Luckily, the waiter raised an eyebrow and his other friends that spoke better French saved him from some nasty coffee.

Bacon. Is there anything it can't do?

That was my thought, too -- this has a very cannibalistic feel to me.

It could be worse! "Road Tasted with the Neely's: Spain"

I'd prefer grass-fed mother's milk hummingbirdkiss, I'm a lot like you -- I can't stand milk, but I couldn't live without cheese.

I really really thought this was a joke. And I hope it is.

That's exactly the impression that I got, as well. I lost interest in about 15 minutes. I enjoyed the visit to the Manchego producer, but watching Bittman on top of a hill cooking over a propane burner (could this not be done in a kitchen?) then seeing "Don Quixote" was just strange. And the final dinner was glossed over as we learned nothing because they were all apparently too drunk to say anything comprehensible...except...partridge sushi.

I love Europe in May -- just starting to warm up so that the nights are nice (and you may even have a really warm day) but the crowds aren't crazy (nor are the prices). Are you married? AirFrance offers married couples discounted flights within the country, so we got from Nice to Clermont-Ferrand, and from there to Biarritz, for a song. A lot quicker than the train! BTW, this was 2 years ago... I wish that I had more info on it, but my French-speaking wife had found it, somehow.

It would have to be Jock's & Jill's?

I don't even live remotely near Vancouver, and that list (and photography) has me salivating.

Through some random wiki-surfing stemming from the Biarritz thread, I stumbled upon this liqueur that I had never heard of. Is it available again in the US? How is it? It is new to me...

Restaurants, as a category, seem to be the worst abusers of web technology. KISS -- keep it simple, stupid. We don't need music. We don't need mystery navigation (oh, I hover over this wheel to open up this cog to get to the menu?). We don't need an animated flash intro that we're just going to try to skip anyway -- if we can. Show me: A menu Location / directions Chef / restaurant profile And some pictures of the restaurant so that I know the setting, the mood, and what I'm looking for when I'm driving down the street.

No, they are Dippin Dots (liquid-nitrogen frozen). I'm not sure what the white ones are -- I actually had them Saturday night, and they had a hint of tabasco, but it was lost as they melted.

I was there (at Home) Saturday night, and it was called Main Bacon (or something Bacon")

I'll be there Saturday night, and I will be sure to report back. I might even take pictures, if my wife isn't too embarrassed

There's a dinner tonight in Charleston with Sean Brock and Richard Blais. Had I known, I would've tried to get tickets. Anyone go? http://www.charlestoncitypaper.com/gyrobas...ntent?oid=50706

I was hoping for a bit more travel -- it was a bit too quick in each locale for me to get a feel for the place. Also, the resolution seemed to be poor, so it was annoying to watch. Not that I need it in HD, but it seemed grainy.