MatthewB

Matthew,possibly didn't bother mentioning because they are part of the rack and they only become a cut if you seperate the bone from the loin.Anyway in a lamb rack they are only about 2 ounces. My hunch is that I've seen these then. Labeled as "lamb loins" & they're quite small as you note.

Maybe this thread can take a turn & folks can hash out the definitions of both feminism & pornography. (More than dictionary quotations, please.) Would be interesting.

Chart of retail cuts of lamb I don't see filet.

I was wondering the same thing about the lamb cut. Anyone?

Here's something on that . . . Romantic sponges they say do it Oysters down in Oyster Bay do it Cold Cape Cod clams, 'gainst their wish, do it Even lazy jellyfish do it Electric eels, I might add, do it Though it shocks 'em I know Why ask if shad do it Waiter, bring me shadroe In shallow shoals, English soles do it Goldfish in the privacy of bowls do it

I'm a Nigel Slater fan. I came across his recipe for lamb-filled flatbreads today. I'm planning on trying this out over the weekend. Anyone done this? Comments? Suggestions?

Actually I took that myself after we arrived home. Oh yes, the linoleum floors give it away. Remember my comment about the previous owners? Lovingly referred to by me as "The Half-Asses"? Wood floors are on the list.

I took about a dozen pictures of the various creme fraiches. None of them turned out well, so I'll not bothering posting any. But I'll try again when I repeat this experiment.

And don't forget to drink a lot.

You really need to get out more.

When'd you last put any liver into said pot?

I thought the phrase was: "Don't shit where you eat."

If I do that, are you in, herb?

Should we put tommy on the attendee list whilst realizing that he'll say he'll show but that he won't?

Actually I took that myself after we arrived home.

It would probably behoove us to get a handle on who's attending. Please start chiming in.

They didn't. But only because the Internet didn't exist then. (Now someone's going to post & ask tan319 to defend his comparision of Adria to Escoffier. This is gonna be fun!

I'll point out again . . . It's not about Rocco's the Restaurant or even any of Rocco's restaurants. The guy realized he wanted to make money. The money isn't in the restaurants. The money is in book contracts, appearances, endorsements, etc. Grimes has had it right all along: it's about Rocco's career. And the guy is going to have a fine career--at least for awhile & at least economically.

Bagkikian has some interesting points--and even more salient for today's climate then when it was published. But a whole different tack than Boorstin & McLuhan.

Good points. And I'll take it upon myself to remind everyone of Daniel J. Boorstin's book, The Image: A Guide to Pseudo-Events in America. Though originally published ~40 years ago, one would be well-served by reading this now. (If you've got 6 hours to watch "The Restaurant," you've 6 hours to read this book. )

Sounds like you've an article for HBR. Get to work. Executives are waiting.

Actually, Perot's infamous moment was much worse than what Rocco said. ("Those people . . . ")

Don't you mean Perot-like?

I would appreciate it if you didn't speak of my former, present, and/or future girlfriends that way. (BTW, it's "affront.")