MatthewB

Stone, You might try Jerry Baker's "All-Season Clean-up Tonic" . . . 1 cup baby shampoo 1 cup antiseptic mouthwash 1 cup tobacco tea* Mix all in 20 gallon hose-end sprayer, and give everything in your yard a good shower EVERY 2 WEEKS during the growing season. * Tobacco tea: Draw 3 fingers of tobacco and put it into a nylon stocking (a nylon knee high works great) tie the top into a knot, place in 1 gallon of HOT water over night until it turns dark brown. Note that this "tobacco tea" smells awful. Best to store it in a large Mason jar or some such.

Not "Culinary Artistry," but . . . Bruce Cost, Asian Ingredients : A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnam Linda Bladholm & Jonathan Eismann, The Asian Grocery Store Demystified Loukie Werle & Jill Cox, Ingredients (Not entirely Asian, but lots of Asian food--from fish to vegetables to condiments--with fantastic pictures)

Obviously, no one here has had any personal experiences with water pipes. So, what have you heard that others do, as far as the original query?

I was thinking the same thing this morning. But then I thought about the near complete unreality of this show. I'd rather people meet their dreams within some reality rather than in simulacra.

I was actually hoping against hope that this show would have something going for it. (Well, it does have one thing going for it--it will provide momentum for Rocco's career. Good for him.) However, the show itself has as much intelligence & depth as does Ann Coulter.

Salt the slugs!!! Get Iris to work.

Any input on gins?

Hmmmm, I think I need to make sure my bio has more threads than this damned TV show. I'll get to work on this. More to come.

Somehow, somewhere whilst in Chicago over the weekend, the following issue was posed . . . (Let's blame it on the bartender at the Talbott. ) OK, what's the best liquor to fulfill the liquid function in a water pipe? Not only what but why, etc., please.

Fave so far for Summer '03 = Sierra Nevada Pale Ale. If it's really hot & humid, then it's Red Stripe. (You really are bothered by paper labels? )

If you can, pick up all the cookbooks suggested above. From my view, there's not a single bad or weak recommendation. If you can only pick up one, I'd strongly recommend Trang's "Essentials." In fact, you may want to start with Trang's book & find out which regional cuisines interest you, then focus on specific regions. (To my knowlege, there's nothing close to "Essentials" in the English language. Final note: Don't be put off concerning some of the comments about "Hot Sour Salty Sweet." It's a masterpiece as are all of their cookbooks.)

Klink? Gives a whole new meaning to the nickname of "Meat Moses."

Please take pictures tonight & post in the morning. Thanks.

Since we're offering glimpses behind the curtain . . . I think that Hooter's has way way way better food than CF or OG.

who. where. Nevermind. Read the last couple pages and you'll find them. I can't find them.

Time for a group hug. :hug:

Gosh, it might not be about the "other" person after all?

Gee, you're demanding.

i'm still looking for examples of where someone suggested anything like this. Why do you need to see examples? Isn't it obvious?

Overheard a couple of months ago . . . Elderly woman (wandering up & down the French wine aisle) Salesman: "Is there something you're looking for that I might help you find?" Elderly woman (moves next to Salesman & lowers voice): "Yes. I'm looking for some Fat Bastard." Salesman: "That's right over here." Elderly woman giggles like a schoolgirl.

That explains why Stone has been so quiet lately.

Jin, trust me on this one. You don't want to know. Edit: It isn't *what* they sell. It's *how* they sell it.

1. I think most of us would agree that words do not correspond with reality. 2. Despite 1, I think most of us would agree that words are not completely arbitrary--i.e., we wouldn't venture into a naive solipsism. 3. Most of us would agree that meaning, as Katherine hints at, is dependent upon usage. 4. Most of us would agree that there are different *communities* (even within the same language) of users. 5. Perhaps we should consider two usage communities within the context of this thread: A. Common everyday usage = barbecue, BBQ, or whatever is putting food on a fire or adding a "bbq" sauce, etc. B. "Expert" usage = something along the lines of "grilling" is like "roasting" & "bbq'ing" is like "braising." 6. All attempts to conflate meaning between lay audiences & experts is doomed to failure. 7. And there will still be disagreement.

Discussions like this encourage innocent undergraduates to become "deconstructionists." (Grad students do it hoping to get a job.)

Archive of the article here.