Ron Johnson

Suzanne, I like this wine very much as well. Dr. Frank has another label called Salmon Run that is quite good. There are several other producers of Riesling from the Finger Lakes that are worth looking into. I love these wines with Thai, Indian, and Chinese cuisine.

What kind of lemons are those that you find in the markets around Positano and on Capri? You know the ones that are the size of grapefruits.

I agree. Hesser did her homework. Would have been more interesting to include a section on the Bordelais and how the negociants influence price.

Just read this article by Hesser. I especially loved this line: "Once a wine is made, it must be aged in oak barrels"

Having been out of the office for over a week, I am swamped. However, I do intend to post the wines that were paired with each course and offer my opinions on this meal (good). Only one mistep on the wines.

I am in Little Rock this week until Thursday to be with my father while he undergoes surgery. I am wondering if any eGulleters can provide some tips on where to eat. We will be staying near the University of Arkansas medical center. Any help is much appreciated!

Given what horses sell for around these parts I imagine a steak from one of those critters would cost a couple thousand dollars. Horse prices In Kentucky horses are for racing or breeding, not eating.

Applebee's Riblets.

Saute potatoes and golden chanterelles separately in duck fat. Combine in shallow dish, season with salt and pepper, top with shredded raclette. Place under salamander or broiler until raclette is melted and toasty. Pour Alsatian riesling. Enjoy!

if the Dutch are, in fact, genetically incapable of detecting rancidity in food, I am surprised that they have been able to survive this long.

I think Tommy once said that you learn something new almost every other day on eGullet. Today I learned that the Dutch eat rancid oil. And love it.

Haven't you seen the end of Old Yeller?

I thought for sure someone would've shot Keith Famie by now. Guess I gotta do it myself.

Otto.

That is one of the signatures of Cote Rotie. Violets and bacon. A winning combination in my opinion.

The problem with Ready, Set, Cook was that it was depressing to watch talented chefs make disgusting food.

Bought: Herdez, Sambal Olec, Sriracha, Dukes Mayo, Dijon Mustard, Fish Sauce, Made: Compound butters, chimichurri, Henry Bains Sauce, Gremolata, Vinagrettes, salsa Oils: Peanut for frying, Sesame for Asian, EVOO for eveything else. I would say that my "go to" condiment in a pinch is either sambal olec or dijon mustard.

We are expecting this recent development in beverage sweetening technology to hit down in these parts in about 2025. I'll let you know how it goes over.

Just to balance out the thread, I'll say "against".

In the South "sweet tea" means tea that was made with the sugar so that it totally dissolves into the mix while its hot. Southerners don't like to add sugar to iced tea at the table because it will not dissolve into the cold solution and simply falls to the bottom.

'cuz you have to take two bar exams. At least thats my excuse.

I like St. Joseph, Crozes Hermitage, or bottle-aged Cornas with smoked meats. On the side I like some pickled veggies like peppers, cornichons, etc. I also like some good dark bread and a good mustard. If its Memphis style smoke shoulder then I like cole slaw and white bread.

I dont think its forgotten its roots or gone down the wrong path. I just think some of its shows suck.

I saw her make a pot roast in a crock pot with a can of cream of mushroom soup. I swear I saw her sneaking peeks at the recipe on the back of label. Do we really need a cooking show to teach us how to make those kind of recipes? Also she seared the meat in a saute pan before adding it to the crock pot, but didn't deglaze the pan or do anything to get the fond from the pan into the crock pot. I felt like Mario Batali screaming, "lady your leaving all your depth of flavor in the pan!"

Uh, Jaymes, I don't think anyone said all that. But if they did, they'd deserve a good ass whoopin'.