Ron Johnson

Also known as the "G stop".

Smilies denote joking. I was under the impression that my disagreement with Nina and Macrosan, which has been ongoing since the risotto thread, was all in good fun. (e.g. Macrosan and I are not really going to ask eGullet for money to go to Italy to decide the correct pronunciation.)

Not pronunciation again. Being wrong never stopped her.

what if *they* all pronounce it differently?

A Paella of sorts. Non-traditional. In large wide-bottomed pan with lid. Slice 3 Portuguese Linguica sausages. Saute in EVOO over high heat. Add diced half onion, 4 cloves garlic crushed, smoked paprika, ground hot chile. When soft add two cups Valencia rice. When dry, add cup of white wine, then 4 cups of warm stock (chicken in this case) in which 40 threads of saffron have been blooming, all at once. Reduce heat slightly once stock is at boil. Add handful of green beans cut into small pieces, half large dice red bell pepper, and large dice a small zucchini. Split a 3 lbs. lobster lengthwise, crack claws and throw in. Place lid on and wait 7 minutes. Add 2 lbs. mussels, scrubbed and de-bearded. Place lid on. Wait 7 minutes. Add 6 large freshwater shrimp, peeled but with tail left on and 6 large diver scallops. Replace lid wait five minutes. Remove lid, cut heat off, let rest for five minutes or so. Turn out into large serving bowl. It was really really good.

Nope Of course, we have to allow for Italian regional dialect, but I know of no region of Italy which pronounces it as you describe. But then, we did have the same disagreement over risotto so I guess we're both being consistent There must be a scientific way of settling this matter. Perhaps two weeks in Italy?

The word "otto" in Italian is not pronounced in any manner that would rhyme with top or hot. That is the English pronunciation. The Italian pronunciation is with a long "o", as would rhyme with hoe.

Are we sure that she isn't?

dlc, have you noticed that the chianti glass is the exact same proportions as the chablis glass? I wonder how many people have a set of each and never realized that? The chianti glass is my white wine glass of choice, and I occassionally use it for some lighter bodied reds. My favorite is the syrah glass.

You don't have to get the handmade Reidels. There are also machine made glasses that are much cheaper, but still have all the benefits: large bowl, no bead of glass on the lip, proper shape to accentuate the particular wine or variety of grape. The machine one are just not 24% lead crytsal and are not made by hand. However, I have found that they break just as easily. If you are serious about wine, then I think it only makes sense to use proper stemware.

Peaches, white peaches, donut peaches. Peach pie, peach tart, peach cobbler, peaches and ice cream, peaches and cream, peach ice cream, grilled peach halves, peach nectar and champers . . .

The '95 Jasmin is lovely. A very delicate and nuanced Cote Rotie, which sets it apart from other '95s. I had a case, now only 4 left. I tried to hold onto it, but it is drinking so well right now. Violets in a glass.

How was the '89 Ogier? I had a bottle of the '90 about six months ago and it was awesome.

I thought there was only one, he just changes the lyrics for each show.

The Babbo cookbook is much better than Cats, I will see it again and again. I have made the mint love letters. per Mamster's comment above, I am anxious to try the fish recipes next. It is also beautifully photographed.

Forever? Say it ain't so. ediot: I completely support any person's desire to better themselves.

I think Old Milwaukee's Best Light must have less alcohol than normal beer, because I once drank a case (24 cans) of it before I went out for the night in college. Spent an awful lot of my night in the men's pisser that time. There was also a drinking game where you had to drink a shot (two ounces) of beer every minute. That doesn't sound like much until you realize that you are drinking a can of beer every six minutes, or ten cans per hour. It was an endurance game and most conked out after two hours (20 cans) of beer. I am glad those days are over. Now, I rarely drink beer at all. Bourbon or wine for me.

It's Italian. Now, THAT is funny.

Or, do I just accept tepid coffee as being hot?

hmmm, mine definitely does not have that problem. the coffee is very hot when first brewed, in fact it is too hot to drink. I wonder if your heating element may be defective? Also, I turn mine to the "on" position for a few minutes before I add the water so that the element is at peak temp when the water is added.

I have a Krups with the thermal carafe instead of a warming burner. I really like it. it makes decent coffee, but the real plus is that the carafe keeps the coffee hot without "cooking" it the way a burner does. If you keep the carafe tightly sealed you can have a cup more than an hour later that is both hot and fresh tasting.

The Finger Lakes region makes some really nice Rieslings. Here are a few I like: Salmon Run (Dr. K. Frank) Knapp Sheldrake (a good pinot noir) Goose Watch Swedish Hills (also makes an excellent late harvest Vignoles dessert wine)

Apparently.

Suvir, Unfortunately too many businesses operate under this ideology.

What bushey said. Put in the freezer ASAP. Then serve it in chilled vodka glasses (tall narrow shot glasses) for dessert. Its good with a not too sweet cookie or cake.