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Thanks for your explanation, beans. I understand the situation in Cleveland better now. But I still think roadblocks are basically a safety vs. civil liberties issue, not a form of Prohibition. How many of the cops who man (and woman?) the roadblocks do you think have a beer after their shift is over?

Probably because we pay much more on health care, and presumably education, and get less generous social welfare benefits of all kinds.

Oh, I forgot to comment on Whole Foods. Once upon a time, I used to like the Whole Foods at 89 and Broadway. That was before management changed. As of the last times I shopped there a few years ago, it was mediocre and expensive. I just don't think that store is all that at all.

I never experienced anything worse at the hands of fellow customers than a visit to Zabar's the day before Thanksgiving or Christmas. I'll never go there again at such times. You get elbowed and shoved by people who don't apologize. It's absurd! So you tolerate it, but I think you can understand why I don't. To be treated like a thief, with guards ready to assault me is a perfect reason to boycott a store. Fairway is far away from my current residence, Murray's has better cheese, and I can get organic produce at other places, including around the corner. But even if it has the best values in New York, I'm not going.

Trish, I'm sorry to hear about your bad experience. I've only been there once so far, so though I had an excellent experience, I really can't say much more than that. I guess I asked only a few questions and mainly watched.

Beans, the general tone of the Kentucky Post article you linked to is that we are getting further and further from Prohibition, not going back to it. As to roadblocks, whatever one thinks of the civil liberties issues involved, I don't see the relevance to prohibition. Roadblocks are aimed at people who drink and then drive, not people who simply go into a bar and have a drink or bring a 6-pack to a party. Zoning and taxation are unrelated issues, it would seem to me. (Zoning among other things can restrict the location of establishments that serve drinks, and taxation makes it more expensive to buy a drink.) But of course, I haven't read how the unlinkable article connects them. Perhaps you could elaborate on that a little?

This happened a couple of years ago, but mention of Fairway on the Deliverance on the Upper East Side? thread prompted the memory. I've avoided mentioning this so far, but here goes: One time, I walked into Fairway with some bagels I had bought at H&H and looked for some cheap yogurt. Not finding it, I left and was promptly chased after by uniformed types. They demanded a receipt which I didn't have (as it really wasn't common for people to be given or demand receipts for a few bagels there) and then essentially told me they'd beat the crap out of me if I didn't surrender the bagels, at the same time surrounding me and assuming aggressive poses. Not being willing to have fisticuffs over bagels, I surrendered them, disgustedly, and then after a few minutes' reflection, decided to call the police, who explained to me that the uniformed types were presumably store security and must have thought I had stolen the bagels from them (a thought that hadn't occurred to me, strange as that may sound). The two cops behaved very professionally, told off the security and managerial types, and told them to replace the bagels they took. Unfortunately, they replaced good H&H bagels with Fairway bagels that sucked. The cops told me that they had had other complaints of overzealous behavior on the part of Fairway security. I hope that this is no longer a problem, but I've done quite nicely without going to that store since then.

I think the best service I've ever had was at Grand Vefour. I don't think they were dealing with anything unusual except my father's very restrictive diet, which they did their best with (he wasn't completely satisfied, but it's hard for a French restaurant to take out all the butter and cream). It's just that the level of choreography - really, the level of service in a sort of essence of the meaning of that word - was greater than I had ever experienced anywhere. Everything was attended to so smoothly and professionally, and everyone concerned was friendly, helpful, and - again that word - so thoroughly professional, relaxed and confident in the knowledge that they knew exactly what to do at every moment, so that we would have the ideal experience. Since Grand Vefour is the only Michelin 3-star I've been to so far, I have no way of knowing whether their level of service is typical of restaurants in that class.

Tarka: I'm glad you had a good meal (sounds like it was a great meal), and thanks for posting a report.

That's what I mean.

Sam, I enjoyed your letters from prison. They were well-written, colorful, and informative. Congratulations on your release, and may you never again see the four walls of a prison cell.

Exactly. In this way it is kind of like "modern" or "modernist" art, which refer to works produced over a half century ago. And Ars Nova, which refers to a style of music notation and music written in the 14th century.

Very attractive website. Thanks, Fat Guy.

Eat all that turkey Get that stuffing while it's hot Damn, my tummy hurts! California dates Eat those sweet things every day Tasty and healthful. Eel fried up with leeks Juicy buns, spicy cabbage, tripe Tasty Shanghai food.

For a speaker of Toscano, that poem is difficult to understand. "Ghe xe"? I get the gist but don't understand all the words - kind of like reading Provencal or Old French.

Does SQC stand for something, or is that the full name of the restaurant? Where is it? Based on the menu, what is the rest of the cuisine like? American, it would seem?

Budu is also used by Terengganu people, but Terengganu is very much influenced by Kelantan, anyway.

That's a great idea, Chef Fowke, small portions so that people don't waste as much and can more easily sample more items. Kind of an a la carte tasting menu concept.

I'd also add that Malaysians and Indonesians also make good okra recipes, if you like sambal belacan (made with shrimp paste).

By "good results," I assume you mean something that deemphasizes okra's mucilagineous nature? If so, look for Indian recipes - lot of good ones.

Yes, cucina also means kitchen, as does cuisine.

Beans, one of the things I noticed on your bartending website (thanks for the link) was your highest ring. I'm no bartender, but ringing up thousands of dollars in 6 hours seemed pretty impressive to me. Nice tips for you!

What language is "cusina"? Yeah, its italian. Italian for what, Jason? Cucina is Italy for cooking/cuisine. (Cuisine of course is French for cooking.)

My mother used to cook a delicious beef stew with quinces, a Belgian recipe with a tomato sauce base. I'm trying to remember if that was the dish that also used flat beer, Boeuf a la Flamande.

Chef Fowke, that looks marvelous! I wanna go!