tommy

i think willie gluckstern's book "the wine avenger" is a great place to start. it's short, funny, irreverent, and provides a great overview of the many different grapes, regions, and styles. it's geared towards the dynamic btwn wine and food, which i have much interest in. it's inexpensive and can be purchased here. willie also holds wine tastings in NYC. upwards of 30 tastes during his classes.

oh i have, and i never get a headache. i drink lots of water while drinking alcohol, and before i pass out (not ice cold, but fridge temp). i think it's important to note that hangovers come in many flavors. while i can see how the excederin/water routine staves headaches and other muscle aches, it probably doesn't do much to address the rest of the symptoms that some people get. these include, but are not limited to: cotton mouth, nausea (12 beers sloshing around in one's belly isn't a good thing), inability to concentrate, loss of appetite, weakness, extreme exhaustion, the shakes, the green hue that some take on, the red hue that others take on, etc. i'm getting hungover just thinking about it! (Edited by tommy at 1:53 pm on Nov. 28, 2001)

i've tried to sharpen myself, but haven't had good results...SOOOOO, where can i look to find a pro? do places like Williams Sonoma have this service? yellow pages maybe?

if it was, you'd be a rich man. no amount of medicine and cold water will make a queasy stomach filled with day old booze feel any better. my hangovers rarely consist of headaches, so your fool-proof method wouldn't help me. and as i mentioned earlier in this thread, i drink that amount of water 5 times over during the evening (and before bed), although, rarely ice cold. i'd love to think you were right with your fool-proof assessment, but it just can't be!

question for those who have or who have thought about deep frying a turkey: how do you make the gravy without pan drippings? just a thought that i've been wondering about.

indeed. i've found that staying drunk eases the pain of just about everything, including being not drunk.

no, fire gets pretty hot too. ;)

extremely high temps for a long period of time. 4 hours or so generally. pretty much burns up everything in the oven.

damnit jason, you're a computer guy not a professional chef!!! i want a salamander, however you spell it.

i think the question really is, if a seagull flies over the sea, what flies over the bay? err, perhaps this should be in the "really really bad food jokes" forum.

i find that Zima, with its insipid taste and refreshing qualities, does the trick rather nicely. good like finding it though. happy thanksgiving everyone.

yeah! damned that TV entertainment, how dare it not be realistic. ;)

oh you will...soon young jedi.

strange you mention that. this morning i thought about a salt bagel for probably the first time in 10 years. i realized that the salt tastes good! probably because i was hungover. but yes, nice. i like OJ with my salt bagel. don't know why. to answer your question, we even have salt bagels all the way out in Jersey.

thanks for your advice. and rosie, if i put the turkey in the grill, my mother-in-law would have me committed!

can we get some input here? this year is the first time i'm cooking a turkey, and i must admit, i feel a bit intimidated about a 15 lb animal in my oven. some basic guidelines would really be helpful (temp, time, rub, baste, etc. any help would be greatly appreciated. at the very least, wish me luck! (Edited by tommy at 4:30 pm on Nov. 20, 2001)

they should ban those sweaters that guys hang over their shoulders and tie in front of them too. and "boat shoes". and anyone named Bif. sorry.

i'm sure while a pen could be used to kill someone if you're specially trained, a corkscrew is certainly more intimidating, and therefore possibly more effective as a "weapon" in that type of situation. how about a fake car key that as a sheath that reveals a small knife. not too hard to get stuff by, that's for sure.

damnit Shaw, can't you be not right just for a second?!?!? one tiny moment!?!??! jeesh. ;)

i agree the crisco or vegetable oil works well. i agree also that the pan probably wasn't seasoned correctly. i don't agree with the repetative nature of the suggested seasoning though. i've had good success with the following: well, i was going to type it, but this website has the directions recommended by cast iron cookware maker Lodge. also, after use, i just wash with warm soapy water and a stiff brush, dry well, and oil lightly. the website above suggests the same. and, iron is good for you. eat the black stuff.

it's funny you say that (funny "strange", not funny "ha-ha" ), as i have the same problem. i wonder if there's a scientific explanation? since wine is mostly water, if you go from 1/2 bottle to 1 bottle, you're largely introducing water, and little else. so, that water will simply evaporate away. food scientist anyone?

indeed. every sunday morning for my mamosas (sp?). it's just not brunch without a sabre and a show. ;)

it seems to me that it can't hurt, and probably helps. the (your) article states that alcohol consumption causes one to pee more. that means you're losing fluids. as i've suggested, that is always bad. even when i'm not drinking booze, if i don't have water, i start to feel "off". water = good. bong hit = better.

does drinking water fall into the "folk" remedy that you mention?

indeed i did see it thereuare. thanks for the heads up! (didn't go there the other night...they were booked)