Ron Johnson

"leave me alone you bastard" , or something to that effect. for some reason it didn't change many people's mind. I find Ellen's piece so much more eloquent.

Well put Ellen. People often ask me how I can practice criminal defense law. From this point forward I will use your argument.

Hey, that made post # 1000!

One would hope.

Apparently, I need to call my college Italian professor and let her know that everything she taught me was wrong. and she was from Italy and everything.

Maiale is the word people who live in Italy use to refer to the animal that we call a "pig". Porco is the word they use to refer to the piece of meat on their plate that came from the pig.

Nope. Porco is Italian for pork. Pig in Italian is Maiale. I think Mario was worried about people being able to pronounce that word.

Rachel, now that makes sense to me. Thank you.

I have a magnetic strip that is screwed to the wall above the countertop but below the overhead cabinets. It comfortably holds all my blades in a nice row where I can easily tell which is which and reach for the one I require. This method of storage also insures that other objects do not bang into my knives and that they stay clean and dry. It works for me.

This thread is ridiculous and sublime, so it is showing a great range. I do think a linguistic expert is required at this point. Apparently, Nina has one, so if she would just submit a full CR 26.02 disclosure we can prepare for cross examination.

Wanna arm wrestle?

Despite how many ice cream stores Nina has been thrown out of, Joe and Mario are not mispronouncing the name of their own restaurant. Both are fluent in Italian and haved lived in Italy. They are pronouncing it correctly.

Perhaps. Or, perhaps you are hearing it incorrectly. I think Batali called the place Otto and not Eight because the cuisine is Italian and not American or English. Just a thought.

Yes, and yes. Plus, its correct.

perhaps member input would help. You could always pm experts, you know?

Will getting kicked in the nads help pronounce that one also?

Al Dente got the lighter method right, and the table top method as well. Although, I prefered the edge of a formica countertop.

"What can I do to help?" "Go to the dining room."

I shake martinis, gibsons and the like because I do not find lukewarm vodka or gin palatable. Stirring makes a drink that is cold for the first sip but then quickly warms. I will accept a stirred Manhattan because bourbon tastes great when its not ice cold.

God yes, this may be my biggest pet peeve. I have purposely positioned my butcher block island close to my countertop work space adjacent to the range to discourage guests from coming around to "help". There are stools for them on the other side of the island, but without fail I end up with two or three over on my side while I am trying to cook. It is worse if they are attempting to cook at the same time. It drives me crazy.

Thanks Mamster, One doesn't have to grow up in Italy to know what that sounds like.

Ah . . . vindication is sweet. Thanks Macrosan.

Thanks Priscilla. It was one of those dishes that turned out so good and tasted so amazing, that I was like, "holy shit, I made that?" Give it a try.

Mr. Meyer, First of all let me say hello as a fellow former St. Louisan. Well, at least I attended highschool there (DeSmet). I also lived in Memphis, TN for about six years, where I had the opportunity to learn a lot about 'cue and even cook on a team in the Memphis in May competition. I have not had the chance to try Blue Smoke, but I understand that its theme is derived from your roots in St. Louis and St. Louis barbeque. How would you describe the restaurant and the style of barbeque that you are offering? What do you consider "St. Louis Barbeque" and which other style do you think is most similar? Finally, which region and which cut of meat do you feel is the ultimate expression of barbeque and how did that play into your ideas for developing Blue Smoke (i.e. required cooking equipment, etc.)? Thanks. p.s. Toasted Ravioli rocks.

The body, on average, metabolizes one ounce of alcohol per hour. There is roughly one ounce of alcohol in a 12 oz beer, and one ounce in a 5 oz. glass of wine. Coupled with a large meal, I would not be surprised if your BAC is close to .00 by the time you are on the road headed home, unless you consume the beer, the wine, and the meal inside of half an hour. In other words, I don't think you have anything to worry about.