Ron Johnson

February 13, 2003

A couple of great southern names for good ole boys:

Cletus and Teacup

February 13, 2003

yeah, we are sticking with the useful ones. :blink:

February 13, 2003

100x150 = 15,000
15,000 x 7 = 105,100
105,500 x 4 = 422,000

smug mathematical bastard. :hmmm:

but shouldn't be 4.3333333333333333333333333333333333333333?

February 13, 2003

Now, listen, assuming there are just over 100 2 stars in Paris, serving 150 covers per day each - an overestimate - that means 230,000...oh...
Oh, I thought we were going to have a big debate.

I was told there would be no math involved. :cool:

February 13, 2003

Leftover buttermilk biscuits are great for making dressing. Crumble, add herbs, salt, pepper, melted butter, chicken stock, diced onion and green pepper. Pack into casserole dish, bake until warmed through, serve with pork loin or roasted birds like quail or pheasant. :smile:

February 13, 2003

It doesn't really matter at all, but it's mathematically implausible in the extreme that the "average" European, by any obvious definition could eat at a Michelin 2 star twice a month. Aren't enough Michelin 2 stars to even begin to cope.
Funny, but someone called me a pedant last night.

I think we have our answer then!

Americans are fatter because Europeans do not have enough restaurants to go around. :wink:

February 13, 2003

another classic thread of people passing judgment and saying things without really saying them.

Passive posting? :blink:

February 13, 2003

Did your mom make yeast biscuits? Buttermilk biscuits are crunchy and flaky, but not high, and they definitely are hard the next day. But, oh man right out of the oven with some butter and sorghum molasses!

February 13, 2003

I wonder if someone is more likely to do (b) three times a week than (a)?

I bet the average american goes out for a steak dinner like that about as often as the average European goes out for a 2 star dinner given my experience with each. I would say about once per month each. Maybe twice.

February 13, 2003

I wonder who consumes more food and calories in a sitting:

(a) One who sits for a 9 course menu at a Michelin 2 or 3 star in France with aperitifs, wine, petit fours, and after dinner drinks.

(b) One who sits for 20 oz. porterhouse with baked potato, broccoli, and salad with iced tea at an "American" restaurant.

February 13, 2003

I am sure Simon has a great recipe, but while we wait for him to chime in, I'll give you the Kentucky version.

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.

February 13, 2003

The one I love is "carry" to replace "drive", as in:

"Can ya'll carry me up to town on your way to work?"

or, "fixin' to", as in:

"I'm a fixin' to whup your ass."

February 13, 2003

I only very occasionally drink Bourbon, but I love to cook with it. It is so good for deglazing and making a little pan sauce.

Yes!

A great sauce for pork is to sear your meat in a saute pan. Remove to a warm platter. Add shallots to the pan and soften. Add a few green peppercorns. Add Makers Mark (watch the flame!) , deglaze and scrape up all the brown bits from the pork, add Tbsp of dijon, lower heat, finish with cream. This makes a luscious sauce for any type of pork.

February 13, 2003

Two bourbons are currently "rocking my world"
Hancocks and Bulleit. Both I believe are from Frankfort and are single barrel bourbons.
Amazing depth of flavours and both work incredibly well in my drink of drinks, a well made old fashioned
S

As they should. Those are both very amazing and very hard to find bourbons. I believe that both are in fact distilled and aged over in Franklin County. Buffalo Trace is another good'un from our state's capitol!

February 12, 2003

Not to be rude, but I'm unaware of "Mandarin" being a culinary style. Its a language, not a cuisine.

From James Y.C. Sze's Chinese Food Page (

http://pluto.ucsd.edu/jsze/food/#types)

"Mandarin (Beijing):

Mandarin cuisine is commonly referred to as "Beijing style," but in fact it encompasses most northern provinces. Since the principle crops are wheat, millet, sorghum, peanuts, corn, and soybeans, many of the foods in this region are wheat-based (as a opposed to rice-based), so Beijing cuisine consists of a variety of dumplings, baked and steamed breads, various buns and noodles.

Mandarin-style meals usually include vegetable dishes, soups, tofu (soybean curd), and fish. The food is mild in taste, is often slightly oily, and vinegar and garlic are common ingredients; food is frequently fried, stewed, or braised.

Some favorite snack foods, such as buns and dumplings, can double as meals. Round flat buns are stuffed with meat and pan-fried or baked with sesame seeds sprinkled on top, while dumplings are filled with a meat or vegetable mixture and steamed, boiled, or fried. " (emphasis added)

Also: "The word mandarin means "Chinese official," and mandarin cooking suggests an aristocratic cuisine that gleans the very finest elements from all the regions."

February 12, 2003

A 40 year old, moderately active 160-pound, 5'11" male needs 2330 calories to maintain his weight.

Is this a recently rescued POW, or a GQ model?

I am 5'11" and have never weighed 160 lbs at that height, and I am not overweight.

February 12, 2003

During my trip to NYC in April, I intend to do some wine shopping for producers that are hard to find in my area. My preferences are Northern Rhones, Alsace, Loire, and Tuscany. In order to narrow my focus which wine stores would have a good selection of wines from these regions?

February 11, 2003

If I can see that I won't eat it before it spoils, I heat it and take it somewhere that I know homeless people pass often. It's usually gone in a few minutes. Angel, or what?

Definite Angel. Thats very thoughtful.

February 11, 2003

Unlike Wilfred and Ron Johnson, I would never think of tossing leftovers.

Its not like I want to toss them. They usually sit in the fridge for a while because I rarely like to eat the same thing for two meals in a row. So, if I have a dish for dinner, I just cant stomach the thought of having it again for lunch. As a result the to-go containers started piling up in the fridge until I just pitched them all. Now, I just clean my plate or let my leftovers go to the bus-tub buffet.

February 11, 2003

Shrimp & Grits

Turtle Soup

February 11, 2003

I find that, when I am compelled to take doggie bags home, the food stays in the fridge for a couple of days then gets thrown out. Just me?

No, thats me also, which is why I follow the Europeans on this issue. :blink:

February 11, 2003

What a line-up. Wow. I envy you. Although I am surprised how well the Jaboulet showed in comparison to these others.

edit: No I am not, it was the 1983. Thought at first it was a recent vintage. :wacko:

February 11, 2003

Jamieson Ltd. is a top rate chocolate company operating out my home state. I highly recommend their product. Find it Here

February 11, 2003

When I am presented with a small amount of wine from a recently opened bottle by the sommelier for tasting I almost never taste or swirl. In my opinion, the only reason to send back a wine is if it is defective, and a corked wine is best determined by smell. Swirling can mask the cork taint, so thats why I dont swirl before I sniff.

However, once the wine is mine, I swirl, sniff, taste, and savor. :smile:

February 11, 2003

David,

Thanks. That was one of the most honest and accurate assessments of dinner at Babbo that I have read.

Although I did have a better experience there than you report, I did not have the pasta tasting menu and I had an 8 pm seating on a Friday night. Interesting to note the difference when one has to dine there later.

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