Ron Johnson

Tommy, I suggest an old-fashioned Doctor's blackbag. Inside you could carry your wine, a couple glasses, and your pepper mill. It would also cut down on questions about carrying various pharmaceuticals.

Does South Park count as a sit-com? If so, I am not offended by Ms. Mack, and she is spot on about the testes. Oh, that was testy, nevermind.

I, too, used to consume a lot of Gruaud because of its excellent quality to price ratio. Sadly, you are correct that those days are gone. This post made me realize that I have not purchased any Bordeaux for at least the last 2 years. Similarly, I have not purchased any Cal cabs since 1997 vintage was released. I wonder if these prices are going to plateau, what with the shaky american economy, or will they continue to climb through the stratosphere?

I believe that is also Mario Batali's position regarding Italian salumi of all varieties.

What is the best WIDELY AVAILABLE cabernet or cab blend from California? My offer would be Phelps Insignia, only because it is just a little more widely available than Ridge Monte Bello. I think that GC's list is well designed.

Why? For me it is because I do not like chicken fat or uncrisp chicken skin and it seems to be more pronounced when the chicken is hot. If the chicken is cold, I dont seem to notice these flavors or textures as much. I guess thats why.

I have been able to get super-thin slices from a salami with my 8" Wusthof serrated bread knife. However, some pieces do have that slightly thicker side of which you speak. Not the deli-slicer uniformity.

We always take cold fried chicken on picnics, to the races, tailgating at football games, etc. It is one of my favorites, especially with some hot sauce for dipping.

Very interesting . . . an ingenius invention of the poor you say? Hmmm.

Although I do not find it spicy, I like Louisiana Hot Sauce as a general all-purpose sauce. It has a great flavor for food. I also like Sriracha and always have it on hand. My favorite Mexican restaurant has two sauces that I love but cannot recall the name. They are both habanero, but one is red and the other bright green. They come in identical small bottles with the name in red letters. If anyone knows the name of these, I would appreciate it.

Gee Adam, that was constructive. I already figured out from your first post that you did not agree with me. However, the sarcasm was a nice addition.

I am cognizant of the fact that there is wealth in Italy, but I do not think that it shaped the cuisine the way wealth in France did. However, I will try my very hardest not to get "to carried away" [sic].

Steve, I agree with everything single thing you said in that post.

Italian cuisine was born of poverty and frugality but fierce pride. Hence simple preparation but use of the very best ingredients. This also explains the provincial nature of the cuisine, to get the very best ingredients you must get them at the source. The poverty and frugality also explains the pasta course. A meatball is a luxury item, so you eat a plate of pasta dressed with the meatball cooking sauce in order to fill you up before you receive your one precious meatball. French cuisine was born of opulence and conspicuous consumption. The cuisine is about gilding the lilly. It does not surprise me in the least that Mr. Plotnicki is on the side of the French in this discussion. As for the "rice is for tourists" comment, you can't be serious.

I noticed that you selected all very small production and/or mailing list "cult" cabs. I am curious as to whether you feel that the garagistes in bordeaux deserve an elevated growth status?

No reason really. I believe this is all hypothetical anyway.

Joseph Phelps Insignia Ridge Monte Bello Shafer Hillside Heitz Chateau Montelena Silver Oak Staglin Chimney Rock there is a bunch more that are at this level but most have been named by others. I just don't think you can include Screagle, Colgin, Araujo, Harlan etc. because of the problem of availability and distribution primarily through mailing lists. I mean more power to them, but they dont get on the list.

I totally agree with you on Rendezvous, but you gotta go once. Now, you can try the real barbeque places on your next trip to Memphis. Glad to hear Cafe Society was still kicking. I worked front of the house, back of the house, and bar there. I guess it could be considered pricey. I understand it has expanded since my departure and added a wine cellar and private event room. Thanks for following up! Did you enjoy Rhodes? It is a beautiful campus. I loved my time there.

Suzanne, thats a good question. I suppose that if I don't have flat leaf I probably use much less curly and mince it much more finely and the end-product suffers as a result. I am sure there are many dishes that I will not make with curly. I said I happily substitute curly, but I bet in reality that is not true. I was just trying to be nice to curly parsley.

Good call Wilfrid. I had a Bandol Rose with a Vietnamese meal this summer, it was a lovely match.

Flat leaf is less bitter, tastes "greener", more floral, and more pleasant texture. Superior to curly in my opinion. However, I do like curly very much and will use it happily when flat is not available. Curly is also idiot proof for growing in the garden or in a pot.

Seriously? You mean people may have different opinions as to who is the greatest living American writer? Well, to quote Tommy, color me shocked. Actually, last week I thought that Chabon was the greatest. Next week, I am angling toward Lorie Moore, but it could be Richard Ford. Totally depends on my mood.

"The Last Days of Haute Cuisine" Patrick Kuh "Consider the Oyster" MFK Fischer "Summerland" Michael Chabon "Vie de France" James Haller (A delightful food/travel book) "The Book of Illusions" Paul Auster (the greatest living American writer)

Tommy, I did a search for hors but that was on another site and it didn't give me many ideas for food.

Mick, here in Ky we have another cash-crop besides tobacco. Actually, living here in Louisville it is easy to forget how important agriculture is to this state, along with coal mining, bourbon, and horse racing/breeding.