Ron Johnson
-
Posts
1,512 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Ron Johnson
-
-
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 thought this article was much better than the Wine Spectator article on the same subject.
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!
-
Speaking as somebody with a predominantly Dutch ancestry, I've noticed in a subset of my relatives that there is a problem with detecting certain odors that others can detect easily. The answer to Plotnicki's aspersions cast against the Dutch and their seeming happiness with rancid oil may be a physical difference in the ability to perceive what he considers offensive.
We know that some people are color-blind, being unable to perceive all the colors that others can. And we know next-to-nothing about the intricacies of the olfactory system... which leads me to wonder: is there a heritable trait that is the olfactory equivalent of color blindness, a physical difference that masks the perception of certain rancid odors?
If the answer to that question were yes, then we know precisely why the Dutch tastes differ from those of the French and the Belgians-- those groups historically maintain largely separate gene-pools...
Anybody know any science on olfactory cognition and the mechanics thereof? I'm interested now... And if I'm right, then I and my taste buds are also glad that the ancestors chose to intermarry w/ the French rather than the English.
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.
-
Why kick a dead horse..
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.
-
-
Jason, are there any wines with hints of bacon?
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.
-
hence the explosion in availability of sugar water/simple syrup in coffee shops all over nyc.. so nice to simply add some to your iced coffee and not have a sludge of sugar crystals on the bottom.. or so i'm told..
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".
-
What the hell is sweet tea?
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.
-
Now, why didn't I go into patent law?
'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.
-
with all this talk about tvfn going down the wrong path, and forgetting it's roots, etc, etc, i'd like to ask how many times i can watch a cook roast a chicken.
I dont think its forgotten its roots or gone down the wrong path. I just think some of its shows suck.
-
Paula is Paula Deen. She's a fat southern woman with wild hair who uses more butter than the two fat ladies combined. All of her food is deep fried to a crisp, and her medicated-southern excitement is frightening. No matter what anyone says about any of the other Food TV cooking shows (as opposed to the travel/unwrapped variety), rest assured that Ms. Deen's program is the absolute worst the network has to offer.
-Eric
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!"
-
It was that condescending "housewife" crack that got my spatula in a twist.
Because, after all, even if I were the most "housey" of "wives," I think I should still be able to express my opinion without someone telling me that I was just a worthless drudge that should shut my mouth.
And get back down upon the kitchen floor and finish up my scrubbing.
And stop disturbing the sophisticates that are trying to have an educated conversation out in the living room.
Uh, Jaymes, I don't think anyone said all that.
But if they did, they'd deserve a good ass whoopin'.
Chicken Thighs
in Cooking
Posted
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.