Ron Johnson

Do you have a source for this? If true, I find this practice very troublesome.

I have sided with righteousness, and I cannot be swayed.

This is correct.

Because it is merely acceptable, not preferable to the diners, and the restaurant should strive for what is preferable. This comports nicely with Fat Guy's position, which is that beginning to eat hot food before all are served is acceptable.

Humboldt Fog cheese, figs, honey, and rosemary. Just a great combination of flavors.

Could someone who is an expert give me the absolutely proper pronunciation of the word cloche or cloches? Thanks much.

Thanks for the heads-up Mickey. Looks like my 30 bucks is best spent elsewhere. As a Kentuckian I have an unfounded and unsupporatbel dislike for tennessee whiskey anyway.

A fine fine film Jaymes. One of my favorites.

I don't know what you're talking about. I can stop using egullet anytime I want. Really, I can. Really.

Down in my neck of the woods salmon croquettes are ubiquitous. However, they are made with bread or cracker crumbs rather than potato as the filler. Homecooks make them into discs or pancake shapes which are pan-fried, restaurants form them into balls or large quenelles which are deep fried. They usually contain capers, green onion, egg, crumbs, salt and pepper. They are always served with macaroni and cheese and applesauce.

The quote actually is: "If tyranny is to prevail, first kill all the lawyers." There is no mention of waiting if hot food is served at the execution.

Some citations would be helpful for the "I told you so" moment that I anticipate having with a friend's wife this weekend in light of this post. Thank you.

I foresee a post proclaiming that you can't call them latkes if you add salmon. I think it sounds awesome though Stefany.

I received a cold-call on this a couple days ago. Something about a beautiful double lot overlooking the old sewage treatment plant lagoon where the PCB's are at an all time low and the recently stocked snakehead fish are flourishing. Sounds tempting. I requested a prospectus.

A great pan sauce can be made for pork by deglazing the pan after sauteing chops with bourbon, adding shallot, dijon mustard, honey, a little stock and heavy cream. Also for Jaybee's honey and grapefruit, I had an excellent salad once of wok seared diver scallops served over chicory and radicchio with section of grapefruit in a warm honey balsamic vinagrette. My favorites are Tupelo, Orange Blossom, and a local honey made in the southend of Louisville where the bees are on tulip poplars and the honey comes out almost as dark as sorghum.

I guess one of the problems with a forum is that you can't really say that you never said something, when all anyone has to do is go to the thread where you said it and cut & paste it. Of course, the defense to that is to then call that someone an asshole. Makes sense.

LOL "She reminded them of a cocktail waitress at a hotel in the midwest, sleek but sturdy, with the kind of sensibility that kept young men glancing nervously at their menus. A kind of sensibility that didn't play well in the big city. At least not in a trattoria in the Village serving irrelevant cuisine."

Last time I was at Babbo, I was sitting next to a minor celeb type. He and his date were getting the big shot treatment. My date and I were not. However, rather than get pissed because I was not being treated like a big shot (please ask the kitchen to cook just for me) and start treating the server like crap, I decided to sit back and enjoy four courses of brilliantly prepared Italian food and two bottles of exquisite wine. Of course, thats just me, other courses of conduct may vary.

Nice post Baphie, you are clearly a white wine afficionado, of which there are too few. I have not had an opportunity to come up with a full list yet, but two whites that jump out at me are the 1996 Trimbach Riesling Cuvee Frederic Emile and the 1998 J.L. Chave Hermitage Blanc. I guess I would add for reds the 1997 Argiano Brunello di Montalcino. I will add more as they come to me.

Being a jerk to the server is for tourists.

The 1985 Caymus should be interesting because I believe Randy Dunn was still the winemaker there at that time. It will be a far different wine from what they are making now. Dunn's wines are made to age so that should be drinking great right now. I don't know if Phelan Segur is a 40 year ager, but it would be interesting to find out. The Borgogno Barolo Riserva should be very good. The '77 Heitz Fay Vineyard will be nice. Skip the Rhones, neither 92 nor 82 were good vintages in the south. For whites, I'd jump on the Zind Humbrecht Gewurz and the Condrieu. Have fun!

Marty, How was the La Rosine drinking? I have two bottles of the '98 and don't know if I should hold or drink.

Ok, so after reading this thread, I had to try my hand at some latkes last night. Actually, I cannot call them latkes because I adulterated them. I grated on large potato, 1/4 of large onion, squeezed out water. Added one egg, approx. 3 tbsp of flour, tsp horseradish, salt, and pepper. Combined, formed into small cakes and dropped into hot oil. These things were awesome, but what most struck me was how far this will stretch a potato. I must have got 7 sizeable potato cakes from this one potato. More than I could eat in a sitting anyway. I did not have any sour cream or applesauce, so I consumed mine with ramikens of blue cheese dressing and Louisiana Hot Sauce. Buffalo Rostis!

Cabrales, Do you feel a "mature specimen" was used because of the lamb flavor? It is my understanding that to be called lamb, the meat must come from an animal under a certain age. My lament is usually that my lamb does not taste lambish enough.

Artisanal lighting equipment: