tommy

interesting numbers for sure. i don't think i'm the *only* one who associates bordeaux with cabernet sauvignon. i wonder why that is? aside from ignorance of course.

in that case, i see no reason why you can't have one sent to your place of business for free again. and your summer house. and any other address that you have access to.

arthur schwartz did a taste test this morning as well. i can image lobel's will see a spike in sales. also, if anyone has any ideas i what i can do with the "extra" steak i'm getting (i only need 3, but ordered 4), please post them here. thanks.

so i'm ordering 4 steaks from lobels. and i suggest you all do the same here. the thing is, i've only got 2 friends. that leaves me with an extra steak. i'd rather not freeze the thing and sit on 1 steak for any amount of time. any ideas on what i can do with 1 10 oz strip steak? tartare or something maybe? some sort of app? maybe i should just eat 2 for dinner?

yes. that could be the difference btwn super-sizing and not super-sizing.

that, i think, is the important issue. when you say "more", do you mean more acreage? more juice? what kind of more are you talking about.

oddly enough, i recently had some very good chicken tenders at a strip club. the burgers looked good as well. much better than anything i've had/seen at hooters. and there was a pool table with no one playing. it was confusing, to say the least.

we should probably define "skunky" here. skunky isn't necessarily bad, if it's by design. however, i don't get da skunk from corona. rather, it's a clean tasting beer to me. green bottles have something to do with da skunk. i'm not quite sure why, though.

that's fair. but i honestly enjoy corona more than i enjoy the rock. then again, i like bud.

Rolling Rock. Bottle does the same thing, it tastes better, and its American. but the rock tastes skunky when you leave it in the cooler for 2 days after the ice melted. in fact, it tastes skunky when you buy it. or is that a good thing.

this was a fun and helpful lobster thread. i'll be killing several lobsters tomorrow for dinner (assuming the fish guy has some), and had to revisit this thread. probably with the "slow and painless" boiling method. any additional thoughts on boiling? i'm planning on following the theory that 13 minutes or so is good for 2 lb lobsters. i'm also still not convinced that they scream or don't scream. i shall be drinking plenty of beer during the process, however, so i probably won't care either way. drawn butter. corn on the cob. corn cooked separately? should i use the same water and cook the corn ahead of time in some sort of romantic lobster-dinner-on-the-beach thing? maybe i'll just grill the corn. i need a lot of butter. this i know for sure. thanks. edit: this lobster thread is fun too. seems that threads on killing animals are fun.

are you telling me that i shouldn't post on this subject?

i don't see a thread on this. i searched on "summer AND beer". i vote for Corona, only because there are no labels to fall off in the ice-filled cooler. i'll also go with belgian whites, like Blue Moon (yeah, american made, "belgian-style"). coriander and orange flavors get me every damned time. no limes or lemons, please. that shit goes in iced tea. a friend of mine likes all of that pete's summer, and sam's summer stuff. i just don't get it.

damn, unreserved, we're just gettin' started!

we should all *always* be concerned about offending people. hobbes should start a new thread on what i think is a valid and interesting topic. i'd like to get back to talking about Hooter's and strip clubs. or is this the wrong thread.

addresses please? i think it goes beyond the access to gentlemen's clubs. manhattanites, and those who don't live in manhattan, but spend time there, are notoriously anti-chain, and, much too "cool" for a place like Hooter's.

as you probably know, don't go on sunday, as they're closed. and, of course, avoid rt 17 at all costs on saturday.

jtphjlmnop, what did you think? i had a very good meal there this evening. foie gras to start. it wasn't buried in overly-sweet sauce as one often finds. a clam chowder that was light and wonderful, with littlenecks in the shell halibut, poached i'm thinking, with more foie gras. rack o lamb (a *lot* of lamb) with a very intense rosemary jus. total before tip was about 90 bucks. mostly empty from 7.30 to 9.30 on a friday night. however, i think most restaurants take a hit on the weekends during the summer in ridgewood. don't tell anyone about this place, though. thanks.

funniest thing overheard at a wine shop:

well start that new thread then! i think it'll be good.

Petrus -- which many would say represents the pinnacle of Bordeaux -- is almost 100% merlot. Chateau Pavie, which I think just got 100 points from Parker for 2000, is 60% Merlot, 30% Cabernet Franc, and only 10% Cabernet Sauvignon. I believe Monbousquet has the same proportions. You might be surprised at how many Bordeaux wines are 50% merlot or more. Recently had very nice Chateau Magnol (Haut Medoc) which is 50% merlot and 50% cabernet. indeed. however, when i think "bordeaux", i think cab sauv, merlot, and a few others. again, to put that statement in context, i generally think cab sauv more than i think merlot when i think bordeaux. or something like that anyway. perhaps an authority can tell me what i think.

did i order well?

4 10 oz boneless strips for 60 bucks or so. can't wait.

That would totally gross me out. they call these things "floaters" in some parts of South Carolina. i forget how they do it, but i think it's a pint glass with ice in it, floating in the pitcher. i freaked me out at first, but i was only 22 or so, and i didn't really care. i don't think i've ordered many pitchers since then, however, so i'm safe. in fact, i rarely order draft beer at all.

dude, everyone's cool. no worries. k?