Ron Johnson

Yeah, we call the "virgin ass" fresh ham. Fresh being opposite of cured and all that. I dont like it as much as shoulder/butt. For me its hangar steak, but I ain't sure if thats a cut or what, so I am going to start a new thread on it. I didn't learn anything new on eGullet yesterday, so today must be the day.

Wilfrid, Are you of the opinion that "second hand smoke" is not really causally related to non-smokers developing pulmonary disease? I am asking in all seriousness, no sarcasm intended. If your answer is in the affirmative, I would appreciate whatever details you can provide.

A vintage that was much more consistent and possibly underrated in the south as opposed to the north. As you note, many CdP's are drinking very well from '94. However, I have had spotty Cote Roties and Cornas. Of course the Cornas aren't ready yet.

Speaking of bad pizza. The guy who started Papa Johns is from Louisville and still lives here, which is weird because Pizza Hut's parent company, Yum! Foods, is also here. Actually its convenient because they are always suing each other and depositions are easier to schedule this way.

Mi buoni amici.

Only because its food eaten by the lower classes.

He didnt say that, at all. You misread the article. What "article". Please provide the link.

Right. Thats my point. In Syria, McDonalds would be ethnic. To the Syrians that is.

You call Italian people 'brothers' in Chicago? Interesting.

If a Norwegian restaurant opened in a neighborhood in Managua, Nicaragua, wouldn't the locals consider it to be ethnic because it is food from an ethnic background different than their own? thats what the term ethnic means. So in countries with an ethnic background primarily of northern european descent, the term"ethnic" will be used to describe things that come from an ethnic background that is not northern european. The reverse is equally true. That is why it is not derogatory or politically incorrect to use the term. KFC, McDonalds, and Pizza Hut can be considered ethnic food when they open in China.

Pan's point was interesting.

When people ask me what is my ethnic background, I tell them. No big deal. Should I have been offended because they said the word "ethnic"? I don't get it.

Yes, but I do not agree with nor adhere to what you just said.

If you are poor and of a background other than european, I guess you would consider Ducasse to be an ethnic restaurant. Wonder if he feels put down by that fact?

But you can make this argument about almost any word that draws a distinction between people. And if all words were the same, they wouldn't seek to change them for things that have less onerous inferences. Who is "they"? When we have people over we refer to them as guests. Sometimes, I am told, "See if the guests need some more drinks." This is good use of language because I know exactly to whom it refers. It means all those who are not the hosts. Its not a put down just because it differentiates groups of people.

When a person says "ethnic" he/she is referring to ethnicities other than his/her own. It is not an implicit put-down. Its jjst easier to say "ethnic food" than it is to say "food from other ethnicities", which is what is meant. So, yes when a white american of european descent refers to "ethnic food", he/she is referring to food unlike that from his/her own background. This would mean not northern european food, but would include Middle Eastern, Mediteranean-Eropean, Latin American, Asian, etc. The only implicit putdown is the generalization that people who use the term are racist. Actually, its fairly explicit.

In many college towns across America, it has become fashionable to throw bricks through the front window of Starbucks outlets. So as to diminish any negative PR the corporation has developed some relatively benign term for these events. I will see if I can find it.

I just finished reading the thread, and I am going out for a nice bourbon. Have a nice weekend everyone.

hmmm, wondering if I should bag it as one of the places that I will eat while I am in town. I only have three dinners, can't really afford to waste one.

That bad or that good?

I am going to make mussels tonight for an app. I am looking for some different flavors. I was thinking maybe ginger, jalapeno, lemongrass, garlic. Does anyone have some tried and true mussel recipes that they really like?

NYtexan, Much has been made about how '98 was such an "off" year. the truth is most years in Napa and Sonoma are consistently good, unlike, say, Bordeaux. The thing about '98 was that it came on the heels of '97, which was just one of those years that was perfect in every way. '98 was just not perfect, but still a season that winemakers in other parts of the world would kill for year in and year out. As such, I think certain of those wines are good buys. The key is to figure out which. As you know, Cal cabs have been overpriced badly since the mid-90s, and even more so in '97. The good winemakers, among which I would include the Jordan you cited, made very good wine in '98. If you put credence in the scores given by various publications, many '98 California Cabs scored well over 90 points. I think the key thing is to look for good producers who consistently make good wine and then buy their product if it is substantially less than what it has been in past years.

I think Maker's Mark is as good, if not better, than most of the so-called higher-end bourbons. It is essentially a "small-batch" bourbon, but Bill Samuels doesn't go out of his way to publicize that fact. For me the most important factor is that the bourbon has to be full-bodied and assertive enough to give the drink a "bourbon" flavor in spite of the addition of the other flavors. That is why I would never use something like Basil Haydens or IW Harper, both of which are milder and meant to be drunk neat or with a little ice on a summer evening.

Place olive on board. Place widest part of your largest chef's knife flat side down on olive, whack with base of your palm like smashing a clove of garlic. Once you get into a rhythm, you can do a lot this way pretty quickly.

What? I realize that we come to expect it from certain regions (Southern Rhone, provence, Languedoc-Roussilon), but I have never heard of winemakers actively adding it. Beaucastel used to be known for it (sort of), but did they add it? I have a hard time believing that, most winemakers consider it a serious flaw. Now, I, on the otherhand, like some funk in my wine.