Ron Johnson

Thats true and is the case in my town as well. I guess I will chance the subway. My ethnic preferences are Thai, authentic Szechuan, Vietnamese, Korean, Lebanese, Indian, and other middle eastern types.

The outer boroughs seem chock-full of great ethnic places. Where does one go in Manhattan? Any suggestions there aside from the ones Nina has already named?

Have any other eGulleters been to Atelier recently? Care to share your thoughts?

Bingo!

Egad, Ron has no nose or ears!!!! No hair either!! The poor mutant. You try finding out you just ate 1/2 lb. of velveeta, and LIKED it! See what happens to you.

Varmint, I can't explain it, except that a friend of mine has a "bourbon party" every year where everyone brings bottle of their favorite bourbon and she provides set-ups and food. On the table was a platter of mini-pimento cheese sandwiches. I ate about a dozen of them they were so good. I asked her what the secret was and she said Velveeta. My face looked like this: But, I cannot lie, they were damn good.

Saveur had a good recipe for Pimento Cheese that called for cayenne pepper and aged cheddar. Although, I have been blown away by recipes that used velveeta.

and as Lucinda Williams says, "car wheels on a gravel road"

Peach preserves. On homemade buttermilk biscuits.

Louisiana Hot Sauce goes particularly well with eggs.

Nerissa got it. Stellabella, I didn't really notice it until I lived above the Mason-Dixon line for a awhile. Its the just the little everyday things. I just went to my drycleaners this morning and I, of course, responded to all questions with "yes ma'am" and "no ma'am". When I leave the parking garage at night the lady who takes my ticket always tells me to have a nice evening and be careful driving home. You dont see that everywhere.

So does this excess liquid (skim milk, water, etc.) evaporate during cooking or does it remain in the pan? I have seen scrambled eggs on a buffet that were sitting in this watery substance, perhaps thats why? I usually have a fair amount of butter in the pan when I add my eggs. This usually coats the eggs nicely.

The father of one of my childhood friends is a silversmith and he is well known for his Julep cups. I think he gave some to the Queen when she was here a while back to check out the horses around Lexington. They are awesome cups, but too expensive for me. As for the ritualistic drinking, we gotta do something to make it interesting. Have you ever seen how much bourbon we make here?

LOL. Yeah, we call them that too. I just thought more people here would be familiar with highball.

In Kentucky this is standard procedure, but I have heard that in other locales it is done. The horror!

Muddle one orange slice, one maraschino cherry, one teaspoon of super-fine sugar, a splash of bitters, and a splash of bourbon in the bottom of a highball glass until juicy. Fill the glass with crushed ice. Add two parts bourbon to one part water and stir. never, ever, use soda water. garnish with half orange slice. Preferred bourbons for Old Fashioneds: Maker's Mark Old Forester Booker's Knob Creek Baker's Woodford Reserve (pssst. its Old Forester too! just cost more)

This seems like a reasonable and perfectly legitimate approach. Also one that is likely to result in the desired consequences.

I am so envious of those of you who have access to Wegmans. the store is simply phenomenal.

Me too. Tomorrow? Same place?

Mark, you have found the one cuisine that I find most problematic to match with wine. there just isn't any easy answer and no wine that I know of is going to be a truly great match. Let us know what you are able to put together that works.

Welcome to eGullet.

What he said.

Luckily, my office takes the WSJ. I don't know that they acted like jerks either, or that they would have disclosed it if they had.

None of my posts were attempts to speculate as to the motivations of those who ask. So, I was not being personal. However, you included my name in the list of people whom you thought were. Again, it is not the asking that bothered me or the chef I worked for when I was in the business. It was the reaction when people were told "no". As if the restaurant had done something wrong, as if the regular menu food was substandard. This was insulting and gave the appearance that these people felt they were entitled to something "better" than others who ate at the restaurant. This is what I don't agree with. As to "why" they reacted this way, I could not begin to guess. Probably for a wide variety of reasons.

I thought the WSJ did. Maybe I misunderstood the WSJ article. Did they first go to all of these restaurants and eat off of the menu and then return and ask to order off the menu?