Nick

What can we expect from someone that races Fiero's instead of birdcage Maserati's?

Morse's is about a mile up the road from me. I'm pretty sure it's available year round under the new owners - who are doing a dynamite job with the place after many years and several owners who ran into problems.

Smell it. Will they keep until tomorrow? Go by your nose.

Unless it's really bothering you don't try to straighten them. If it's really getting to you and you're willing to take the chance of breaking off the tips, make a fulcrum at the middle of the bend or just behind it, put the tip under something solid and gently press down. This is all done by feel. Do it a little and then look at the blade. Did any of the bend come out? If so and there still remains a bend, see if you had the fulcrum in the right place. You may want to adjust its positioning for the next try. On the other hand, if you felt that you'd approached the "tensile strength limit" on your first try you might want to forget about. The tip may break off. So then it becomes can I live with the bent blade or should I take a chance on breaking it, in which case I can re-contour the blade and it will just be shorter? All I can really tell you is to feel the steel as you try to straighten it. Whatever you do, do not heat the steel unless you know how to re-harden and temper.

My hands are small, and I have no problem with the Wusthof 10". But, my hands are strong, as well as my forearms, so maybe that makes a difference. Small hands alone shouldn't hold anyone back from Wusthof's.

Do NOT pour boiling or very hot water in the crock to sterilize it. I did that many years ago and broke a very fine old crock.

I've gone out to look for myself. If I return before I get back, please ask me to wait here until I return. (Disclaimer: I stole this from a post on a different board.)

As FG and others have said, don't get a set. Also, definitely go for the Wusthof 10" Chef's knife. The 8" just doesn't cut it (pun intended) and I think the 12" is a bit overboard. In order of my use: 1) 10" Chef's and 3 1/2" parer (I have and use two of the latter.) 2) 4 1/2" Utility (like the parer's only longer.) 3) 8" Carver (not the slicer.) 4) 6" Flexible Boning (though I think the 5" non-flexible is just as good.) 5) 2 1/2" Trimmer (this is a fantastic knife for picking out stuff in meat - especially after boning.) You do not need the tomato, sausage, or bread knives if you keep your others sharp. All these are Wusthoff Classic which I personally prefer to the Grand Prix. I also have a Schrade 6" fish fillet knife which has given good service over the last 15 years. I've used in on everyting from baby flat fish (Flounder/Sole) to 2 1/2' - 3' long Cod. Oh yeah, almost forgot. Get a pair of Wusthof shears (scissors.)

Are the stones all turned, and having found nothing we then shoot for the stars?

I just re-read that article and one thing stood out. A description by FG - "The saffron is just a hint, enough to make the palate curious without identifying the flavor." How can anyone top that whether describing food or wine?

Pabst Blue Ribbon was my first taste of beer. I was about ten or eleven years old and my father, a friend of his, and I had been fencing our upper pasture so we could pasture some heifers there over the summer. It was a hot day and when break time came we sat down in the shade of some trees. My father and his friend opened a couple of cans of Blue Ribbon and since I'd been pulling my weight in fencing, I got to have a couple pulls on my father's can. It sure tasted good on that hot summer day. That was back in the early fifties and I don't think I've drunk it since then. Given the choice, I'd probably take PBR over Schlitz though. Is Schlitz still around? Or Black Label - one of the worst beers of all time?

IrishCream, I found that article while doing a search to find out a little more about all this. It does seem to put things in a different light, especially since it was written May 8 (4 days after Dempsey's death), well before the article that started this thread which was written on June 11. Note also that the May 8 article was from the BBC, while the June 11 article came from a place devoted to wine. Here are links to both articles in case someone missed them. Decanter - June 11 (The article that started all this.) BBC - May 8

Beans, are you by any chance Bourdain's sister?

What the Fuck? Who should get a real life? Kim, you ain't had a few too many have you?

'Angel, Did you move the outhouse and get rid of the 55 gallon barrel while you were at the cabin?

Yep. Not working. Image address = "http://templates.doteasy.com/ErrorPages/error404/" Same for Tommy's avatar.

If you can find it, give a listen to Dave Van Ronk singing it and playing acoustic. In fact, listen to about anything he did. He was a good dude. "Cocaine" was (is) a good song. Good to play and good to listen to. Same for "Spoonful" (Willy Dixon) sung by Howling Wolf. Just because someone's singing about a drug doesn't mean they're on it. Cocaine's a good song, but it's about the most worthless drug out there. Never had any use for it. Leaves you worse off than smack or meth would ever do.

Either braise it or cut it up into little pieces and use it in a slow cooked chili.

I was thinking the same thing. This apparently happened on May 4. See article.

Yes. Having been a guitar player in a previous life and having been to your (excellent) website I sense the truth of your statement. Now, to get back to the topic, have the results of the drug testing on Dempsey come back? While it's unlikely, wouldn't it be something if the results came back negative? So much talk.......

We could have easily agreed if you'd said that as simply in the beginning. As happens so frequently these days, the erosion of personal liberty comes from the difference in paradigms between those who wish to control and those who they wish to control. So far as the Simpsons, I haven't had a TV in well over fifteen years so I missed the whole point of that reference to sons of the soil - if that's what it was. I did just read a brief synopsis of "Treehouse" and can see I haven't missed much. To try to settle the "Sons of the Soil" bit, I think the earliest reference is in Balzac's Les Paysans .... "The inhabitants of cities can have no idea what gleaning is to the inhabitants of the country; the passion of these sons of the soil for it seems inexplicable; there are women who will give up well-paid employments to glean. The wheat they pick up seems to them sweeter than any other; and the provision they thus make for their chief and most substantial food has to them an extraordinary attraction."

If anyone want to try it... at another site every few months someone starts a story like this with a line or two and subsequent posts contribute a line or two, or a few words. It ends up with many twists and turns. If you want to try it, don't use quotes - just a post that follows the previous post. ~~~~~~~~~~~~~~ It was a dark and stormy site, when from the shadows of a thread long forgotten....

They're actually a little known branch of the KKK. Or maybe they're the FFA (Future Farmers of America.) Or maybe it has something to do with de Balzac..... Or maybe they're farmers as farming used to be practiced.

The country boy just has to disagree with both you and "Dr. Julius Hibbert" (whoever the fuck he is.) Farmers are the sons of the soil. A few may be hillbillies and some might be rednecks. Get some shit on your boots before you define "sons of the soil."