NeroW

I hope not, too. For your sake.

I like all the Yellow Tail I've tried. Last winter, my house-wine was this shit in a big screw-top bottle, Pierre Dourthe (I think that's how you spells it). The red was surprisingly OK, the white was B-A-D. I haven't found it in Chicago, though.

Black beans and rice. Served the way I like them, with lots of vinegar.

Man... It's been a long time, but I really used to love that stuff too.

I didn't!

Dude . . . are they *paying* you? Sit-down service for 20 or 30 people?

Oh! I just laughed for joy in the school library and earned the week-before-practicals-week-but-some-of-us-have-practicals-this-week-so-shut-the-hell-up scowls of my fellow students. Last night I bought a bottle of Ecco Domini Pinot Grigio for $8.99 (that's with the Savers card at Dominicks!) and it was gross, so I gave it to my roommate to read after her Bible study, but she also thought it was gross, so it will just sit in our fridge and gather odors. THANK you so much for your tips! I will buy one of the bottles tonight after my Sauces practical and report.

I would flavor the entire custard if I had to do this. It's gonna come out the color of that Raspberry Yoplait Custard-Style.

Egad. And she can talk and write and everything. Oh. Wait. That's right. It's 2003 and I'm an old hag. I am also amazed at my own quick development as far as talking and writing goes. I *just* learned to wipe myself. When it comes to stamina, you can wipe the floor with most of us. Nah. I just have no shame.

It's about damn time. I prefer beer for dinner and dessert, of course, but I'll wait for the rest of the world to catch up.

Egad. And she can talk and write and everything. Oh. Wait. That's right. It's 2003 and I'm an old hag. I am also amazed at my own quick development as far as talking and writing goes. I *just* learned to wipe myself.

I love Tillamook. Hamburgers sound good right now.

oh dear. Yep. That's what the cashiers say.

NO GIN I can't drink gin, either. Gin makes a man mean, and a woman. At least this woman. With the pork, for the "starch," if you have a ring mold (or even if you don't)--just grate up some butternut squash and waxy potato of your choice. Season them. Plunk them in the ring mold in your cast-iron and, you know, fry them up. They're good with pork.

it's 11 bucks. that's barely a bottle of wine. and after you read it, you'll be saving a *lot* more money because you won't be buying shit wine. when is your birthday? What kind of wine you buying? I can get like 3 bottles out of $11. My birthday is September 28. 1979. EDIT: maggie, you wrote that down!

If your squab stock is well-made and tasty, there's no reason why the consomme would be a perverse thing to attempt. What I do is Robocoupe the clearmeat (raft) ingredients together--the mirepoix, the lean meat, the egg whites, the tomato product, and the lemon juice. I add the clearmeat to the cold stock. I season with parsley stems, thyme, bay leaf, clove (careful) and peppercorns. Kosher salt at the end. Simmer sloooooooooow. I also make a small hole in the raft with my ladle, and strain through a china cap lined with wet cheesecloth. Avoid boiling or too-vigorous simmering, obviously, you want to avoid agitating the raft. Avoid breaking the raft when you are straining the consomme. Here are basic proportions, if you need them: 8 oz. mirepoix 1 1/2 to 2 lbs. lean ground meat 5-7 egg whites 6 oz tomato concasse 1/2 oz fresh lemon juice 4 parsley stems pinch thyme 1/2 bay leaf 1 clove 6 peppercorns 2 1/2 quarts cold stock kosher salt to taste That's a basic idea. I would agree with Oreganought that if you did not prepare the stock with consomme in mind, it may be better to hold off until you are sure you have a good, rich stock. There's nothing worse than spending the time to make a consomme and the stock was bad to start with. Believe me. I think consomme is pretty served with a brunoise of vegetables--carrot, red pepper, what-have-you. With what will you serve it? Good luck!

Worse, increased imports of Budweiser, Milwaukee's Best, and Old Style under Dubya's new economic action plan: NABBTA, the North Atlantic Bad Beer Trade Agreement. Hey man, there's nothing wrong with Old Style!

read a book. *the* book. this book. Thanks, tommy, I will. Except for me it's a money issue, and with the money I spend on that book . . . I could buy wine.

I want a berry, banana, and apple smoothie too!

Hell, I eat barbecue sauce all the time. We made some at school a few weeks ago, and I ate half the saucepan.

I can't remember what the food was like in the dorms at Western Michigan University. I don't think I ever went into the cafeteria, except to steal trays to sled down the hill on, and one other time when we captured a squirrel and set it loose during lunch. You should have heard them all screaming. The squirrel jumped out one of the (low) windows and scampered off into the bushes, never to be seen again.

Dude, you have to do this.

Bell's the *worst* beer? You must've drank some good beers in your time, my friend Bell's doesnt know how to brew a bad beer; their variety of stouts alone put them into the highest ether of beer makers in the world. I cant even IMAGINE a beer from Bell's being mediocre, let alone on anyone's "worst" list. Jesus. I enjoy a Bell's now and again. Ever try their malt liquor? Whoa!

I want Mr. Beef now, but I have to go to class. Then they are closed when I get out of class. Why do they close so early?

Whoa. I would've stood up, reached across the table, and punched that dude in his mouth.