MatthewB

Here's how I think it will go down . . . The entrees as first described. Dessert will be the grilled balsamic peaches w/ ice cream. Starters will depend on what I can pick up at the farmer's market tomorrow morning, per Suzanne F. Either Mr. G's cerviche with guacamole & chips (& possibly the vodka tomatoes) or gazpacho with Spanish tortilla. Perhaps something different as the farmer's market produce leads. (I'm going to take a shot at tommy & Jin's tuna tartare suggestions but I'll wait until next week. The thinly-sliced steak over the cucumber/onion salad is a must & I don't want to do many--if any--cucumbers in the starters.) Thanks all! (And there's still time for additional suggestions. )

Teases from both guajolote & Michael L. Sounds like we'll hear from Mr. G. first. Though, Michael, keep us posted as you may.

Hmmmmm. Decisions decisions. But that's why I asked you folks! I tend to do as bilrus noted & generally stick to one regional cuisine. But I don't have to & I don't feel like it! The ceviche currently holds a slight lead over the tuna tartar. I have a solid guacamole recipe I could do, too. With tortilla chips that would probably be enough. As far as dessert, I think I can find peaches appropriate for this. I've done "The Thrill of Grill" recipe before & it's easy. As you can probably tell, I'm trying to keep the overall menu "easy," so I'm being less ambitious than I normally would be. Comments on the above choices?

I'm with Jaymes. Recipes, please!

Ummmmm. No comment.

It may be obvious to you (& some others) but it's not obvious to *everyone.* And that's the problem. Rarely can we ever claim that any two objects/concepts/whatevers are the "same." (Let's not drag cloning into this, OK?) That's why analogies are central to our thinking and yet so devious when we attempt to establish truth-claims based on analogies. More importantly, I'm playing the gadfly as this discussion is taking away from your & others fine contributions to food postings.

Something like this? Or do you have a better recipe? oh dear. i wouldn't sear it, as i don't like cooked tuna. and i wouldn't make ponzu, but i'd buy it. that dish sounds good, but a little labor intensive for me. i make tuna tartare because it's quick and easy and light. i usually do something that turns out looking like this. Well, I'd admit that I've never done tuna tartare. And I want to do *your* tuna tartare that you're talking about here, tommy. Gimme a recipe, even if it's only shorthand style a la Elizabeth David.

Please explain how, exactly, protecting employees from the negative health effects associated with passive inhalation of tobacco smoke is fundamentally different from protecting employees from the negative psychological effects associated with being groped? Actually, the burden is on you. You're the one making the claim.

Sorry. However much I may agree with kinsey's position on second-hand smoke & employees (& I agree more than one may think), sexual harassment is not the same thing. Once again, we've veered off into more heat than light. Back to food, perhaps?

All of you are more interesting when you talk about food.

Something like this? Or do you have a better recipe?

Too bad we can't see the entire article--for free. You can read Salon for free. Select the "Day Pass" option. (You have to wait out a Sprint advertisement.)

Malcom, Reading this will provide a bit of background.

For dessert?

Okie doke, skirt steak then. Keep it coming.

Malcom, Be aware that there's a correlation with belief in WMD & disbelief in global warming. Part of America's New Cynicism.

We're having another couple over for dinner this Saturday night. I'm planning on grilled flank steaks over a Thai-style cucumber & onion relish/salad. With that, stir-fried rice. Any ideas for some starters and a dessert to compliment the above?

Monday this week . . . Friend stopped by. 2 beers left. He got the Coor Light (that someone left me ) & I got the Red Stripe.

Andrew: You've got my full attention here: do go on. Was the mint simply a garnish, or did it's flavour extend to the cake itself. Hmmm... strawberry/mint/cheese. That could really work. (My mint has metastasised to the point where it's eating small mammals. ) Think "Mint Strawberry Lemonade."

The Summer Vegetable Soup here is very good. I made it last summer & I'll make it again this summer as soon as more local veggies arrive.

Bittman notes the following in his column for this recipe . . . "I was well into my eating career before I tasted a pasta dish containing mint. The combination is not commonly seen in this country, though there is mint in some of the tomato sauces of southern Italy, and there's an odd carbonaralike dish originating in Rome that includes eggs, butter, Parmesan, mint and, filling in for pancetta, zucchini. Recently, a friend suggested making pasta with mint and Parmesan, and the pairing is a good one. There is something about the lightly assaultive yet somehow sweet nature of mint that is unlike any other herb. Older cuisines use it occasionally, but it is rarely seen as a major player."

Back to food . . . I made the Bittman dish with peppermint last night. Sure, there's a difference between spearmint & peppermint. And I would prefer spearmint for this dish. However, it was still great with the peppermint & I wouldn't hesitate to make it this way again. (What is it about mint, butter, & parmesan that's do appealing to the palate?)

BBQ FAQ on lump (hardwood) charcoal

Gosh, cynicism is so appealing!

Feta, peppers, olives