Jinmyo

Hm. Tradionally, sake would not be served along with sushi. Before or after, yes. But only green tea with the sushi. Or sashimi.

I don't think that British food was or is bad. But British cooking often was and is. The produce can be fabulous. The hard cheeses splendid.

I think this to be very true. But then I only drink beer with Mexican or Indian foods, and even then only in summer, and even then often with lime.

jhlurie, I always see you as a smiley.

But do clicke moi.

Heh. It's not Indian really, but I like mullagatawny soup a great deal. And kedgeree. Fusion food.

Did you make a soup? Or have them with chiles, tomatoes, and onions? Those are the two ways I've made them.

Wilfrid and Big Bear, both sound like delicious meals.

Foodways. Clicke moi.

I just thought to mention that "Paki" has also been a racial epithet in Canada (especially Toronto area) for about 30 years. "Towel-head" (shudder) is an equivalent for "Paki".

Just to mention the article on lambic beer and mussels in the March 2002 issue of Saveur. Nicely tart wheat beer. Better than wine for steaming mussels because of how the hops and the metallic briny taste of the mussels gang up with each other and look at you funny from your tongue and say, "You want a frite. Now. Do it. Heh. Didn't dip that one in the mayonaisse. Do it again." Yes, sir. Three bags full, sir.

As I mentioned on another board some time ago: "A Romanian friend who left in the early 1980s told me that back then when you went to the shop to buy a pound of meat, you got a pound of meat. It might be chicken, pork, beef, horse and from any part of the animal. When you bought a knife you got a knife. For boning, carving, slicing bread, whatever. She was amazed that there were so many different kinds of knives in Israel." I think that the basic infrastructure of those countries was so poorly handled that there was little opportunity to maintain let alone advance.

Well, I'm certainly convinced that this is worth a try. I wonder how well it would work for venison tenderloin?

I don't think you're actually supposed to eat these. They're a token for a donation, like a plastic poppy or a plastic yellow ribbon. They're all made from the same plastic, just dyed different colours.

How do they present this?

I agree. I believe incidents of drunkeness are rare in France and Italy. No doubt there are drunks, but having lived in both places, I don't remember seeing them. I do remember copious quantities of alcohol at meals, including the ocassional beer at breakfast. I hardly can recall meals with wine in England. But then much of my time there was in boarding school in the 50s and early 60s.

LML, apologies. Hate for you to get pith stuck between your teeth. Had more to say but said enough. Always try to maintain a low irk ratio. Will try harder. xoxo

As close as I can come to putting something in coffe is to have it near coffee. Like a bit of cognac or sambucca along with a cup of Ethiopian coffee.

Clickety.

Redolant. Did we say that already? Oh. And here's a link to an online review of Madelaine's in majestic Buffalo: clickety.

Jason, that's interesting and could be a new thread. But I don't really care so much. Mario does say that, but I was just kidding around. I don't much like bangers. And didn't actually say I did. Ha ha ha ha. Uh. Click here.

Nope. No point at all. Ha ha ha ha.

Ha ha ha ha.

A point. That's the whole point of bangers and why they bang. The difference in densities causes staged heating, friction, bang: pops out the ends of the casing. Bangers. Not a German sausage, granted. Which are great. But it's not a German sausage. It's a banger. As Mario Batali points out over and over, American meat balls are tough and nasty because they're all meat, no cereal because Americans could afford all meat. Italian meat balls are tender because they're at least 1/3rd bread. Don't ye go be rude to me bangers, now Mr. P.