stefanyb

Is that what a shrink costs in London? Yikes. No wonder all you Brits are walking around with your neuroses hanging out. But, you're such a honey, anyway.

Would you all cut out the honey talk, you're making me feel nauseated. BTW, honey cannot be given to infants because it has a naturally high bacteria level. Nature may know more than we do.

Jinny, Bad feta could be Feh-ta.

Isn't that ridiculous? French feta is my favorite kind. What will they call it now, French brined sheeps milk curds?

No, as in the four elements of our life here on earth. They are the very things that comprise our existence here and have been studied and dissected by scientists, artists, writers, etc. for eons.

Bingo

Jay, Pommes are apples, pommes de terre are potatoes. Technically pommes frites are fried apples

Aside from trying to find a great recipe, I have always tried to replicate the thin slices of potato one finds in German potato salad at delis. Well recently, I don't remember where I saw this, but some chef was explaining that he puts his boiled potatoes through a hard-boiled egg slicer and voila, those little thin slices of potato come out perfectly formed. And, just as an aside, IMHO sprinkling the vinegar, or whatever acid you use, on the still warm potatoes is the way to go. Also, adequately salting the boiling water for the potatoes is important.

(this has to be my last post of the day, I have to leave) T. That was probably Clear Creek. Thats why I said it mixes well with tonic. Straight it'll put hair on your chest, and I really don't need that. Its also good in cranberry juice. S.

The producer Clear Creek Distillery out of Oregon makes pear brandy. Not sweet in the least, I suppose it would be considered an eau de vie, and pairs very will with tonic. This producer makes, IMHO, a fabulous product. The aroma of Bartlett pears is intoxicating, 40% alchohol in a 375 Mil. bottle for about $25. You can get it at Crossroads (14th st bet 5-6th ave NYC)

This is all personal and subjective but oysters, IMHO, are sublime. Like having something that, at its best, conveys the very essence of the ocean as perhaps certain mushrooms convey the essence of the soil and a perfectly grilled piece of meat conveys the essence of fire. Now what conveys the essence of air?

You mean, you didn't know that? He's a pillar of this community, no joke.

He must have been serious because we all know what a solid contribution you make here. And everyone knows I don't pull my punches.

I haven't actually met everyone in the flesh, yet, so I'd have to reserve my answer for sometime in the future. I'd definitely put you in contention, even if we haven't met as yet, if you'd stick to food and drink when you post your wonderful notes on meals and on wine, because my true love is Egullet (don't tell anyone).

I actually thought of that when I first started this topic, but I was reluctant to call this thread "A Tasting Party, lets get horizontal", for obvious reasons.

First off, personally, I would love that. Secondly, we would all love anything brought by the big W., master of all things offal.

Now I am posting this after Mac and Tommy but I concurr with everything they said. This waiter made it quite obvious that he didn't want to bring over the cheese board. His spiel about each of the cheeses was perfunctory, at best, and his general demeanor was annoying. It was not Tommy's imagination. I had a great time despite the waiter but why should it be necessary to make this statement?

I'm soooo glad you didn't say you were getting a SubZero! Mine, bought in 1996 has had three microprocessors replaced and six repair calls. It sucks big time. I have a Meile dishwasher and it is that quiet and never needs service, ever. I remember my kitchen job. I couldn't sleep for days during the construction but I really enjoy how everything looks every single day now. (Notice I didn't say I enjoy using everything every single day because I don't use it that much)

I'm just making this stuff up as I go along. It'll be whatever we decide. P.S. the list was just arbitrarily off the top of my head and we have plenty of time to hash it out (remember its in the Fall)

J. You do want me to come, don't you? S.

Exactly

I just had a thought for an egullet event (I forsee it happenning this Fall). A version of a potluck but different. Each participant brings 4-6 varieties of one particular food or food product, for example: croissants baguettes salamis goat cheeses mustards butters strawberry jams smoked salmons chocolate chip cookies olives eclairs etc, etc, etc We could post, Cabrales style, all entries and the winners in each category(we would vote for best in each group) So, what do you think?

This is cheating a little because I never ate it but my kids, when they were teens, made bread balls- white bread, the junky kind, remove crusts, take crustless slice and put it in your hand and squeeze and compact it as if you were making a ball of playdoh or a meatball, and voila! Just pop it in your mouth and chew. Its easy to go through a half loaf in about 10 minutes. Disgusting enough for you? Oh, and wash it down with orange juice drunk directly out of a half gallon container. Then return unfinished container to fridge for some other unsuspecting family member to pour from. Yum.

Thats okay, you don't have to include that because technically its not food, its nylon.

Cool, There are many varieties of papaya. Some taste more like vomit than others. I find the Mexican ones are more vomity than say, the domestic ones. I suggest you try other varieties (or not).