docsconz

My field was never one that benefited a lot from the old rules anyway. I use what I need in the OR and don't write a lot of prescriptions, so I never was offered any of the "junkets". We still occassionally get Pharma sponsored dinners usually associated with a lecture that may or may not directly involve one or more of their products. I typically don't bother unless it is a product, lecture or meal that interests me, because I'd rather spend what free time I have here. Nevertheless, unlike the wine quid pro quo discussed above there is never an obligation to use, prescribe or recommend the medications or products in question. That doesn't mean that they have no effect, however. The Pharmas wouldn't do it if it didn't help sales. From my perspective, if the medication or product "makes sense" and studies support the claims, I may try it in my practice if the appropriate situation arises. I (and others) are probably more likely to try and use something that we are more familiar with. But no, I have never seen a Broasway show or equivalent perc secondary to a Pharma freebie.

But of course! More?

Upstate New York has been the birthplace of a number of food classics. While Coca Cola may not be one of them (see thread on Coca-Cola glazed ham), apparently Potato chips are, at least as claimed in this article in the New York Times. The relevent quote: Another legend of American food , Apple Pie A la Mode, is claimed to have originated at the Cambridge Hotel in Cambridge, New York in the 19th Century. Any others?

A bit off-topic, but what the hey: Taboo was a great show with an extraordinary cast, but I'm curious as to how the fifteen year-olds dealt with the very mature theme?

Yep, I've had both Brown Cow (my fallback when I can't get Butterworks) and Old Chatham. Both very good, but you gotta try Butterworks. And Erivan. And, um, did anyone mention Ronnybrook's Coconut Creamline? Holy mother'o'what's-his-face.... Ok, I have to try them. Any idea where I can find them?

Dos that apply to stinky cheese. Not IMO. I'll repeat, don't knock it til you try it. It really is good. And yes, I like fois gras and uni and epoisses too

I have never had this one, but Pesquera IMO is a good example of Tempranillo. The 1994 vintage is outstanding if you can get it.

I understand that Whole Foods is now carrying the mozzarella. I hope they have the yogurt too.

Hey, Mora, Have you tried any of those I mentioned? If Butterworks beats them, then I have to try some!

Bon Appetit had cherry coke marinated ribs as a cover recipe last summer. The ribs were outstanding. The acid in the soda makes a great tenderizer. Don't knock it till you try it.

I also just had some Buffalo Blue cheese that was made in England. It too was delicious. very creamy, not too pungent. Delicious.

I have been on a yogurt kick lately and while I have yet to find Liberty from Montreal or Total Greek yogurt, I have found three favorites that are as good as I've ever had. I used to think I could only find good yogurt in Europe. My favorites are Brown Cow Whole Milk. Their chocolate is the best chocolate yogurt I've ever had. Old Chatham Sheepherding Co. is rich and delicious in either plain or Vermont Maple. The plain is great adding your own honey, maple or blueberry syrup. Woodstock Water Buffalo is absolutely incredible. It is the richest and creamiest I've ever had. It has a consistency like ricotta. This thread is a place for more information on this yogurt.

This stuff is fantastic!!! It has the consistency of ricotta, but is it smooth and rich. So far I have tried the Chai and Vermont Maple. I bought it from iGourmet., but hope to find a more inexpensive and local source. I have, but have not yet tried the vanilla.

I can't believe I missed this thread before now. I don't know how. Rest assured I won't be missing the El Bulli thread. Thanks, Louisa!

Still not bad to be able to keep it six weeks without deterioration. I'm assuming that you had been using it periodically over that period of time.

I must admit I was disappointed too when it became apparent in the article that the finger limes are not currently commercially available. I would love to see and taste what Adria, Boulud and others can do with them

This topic is about sources for citrus via mail order. The grower that supplies Fairway with its more exotic citrus is the same Riding C Ranch sa listed here and via Rosengarten's Table. I would be curious to compare the costs, although it is not really an issue for me since I don't have ready access to a Fairway or its ilk.

Napa Ridge Pinot Noir has been an excellent value in the past, although I haven't had any recent vintages.

I agree, Michael, after that well written report I am not in such a hurry anymore to try it out for myself. while any restaurant can have an off night, the criticism here in might be a little deeper than that. I'll keep an open mind to other reports to decide whether it is worth a trip.

Of course if a romantic couple is is being romantic, they may not notice Ironically, my first time at one of my favorite local restaurants could have been a disaster. It was my birthday and my wife and I went to this restaurant that we had heard a lot of good things about. We were seated in a nice booth and were quickly served the house white bean spread and some bread. It was delicious. The waiter (who is now chef/owner) came and took our order. We sat there and ate the dip for a while and then we sat there just relaxing and conversing. Things were slow, but we were relaxed and in a good mood...and we sat there some more. Finally the waiter came by and glanced at our table and realized that there was nothing on it. He suddenly became extremely mortified as he realized that he had forgotten to place our order. He was extremely apologetic. We were unfazed. Needless to say our order was expedited and the food was wonderful. He was so apologetic that the meal was comped even though I said that wasn't necessary. We made reservations for our next visit that very night.

Good advice.

Maybe some people put a value judgement on what you eat on a daily basis, but I would say that would be in the extreme minority here on eGullet and I would take them with a large grain of salt (preferably fleur de sel )

I don't know. I haven't tasted it yet. Then again I can't say I've tried everything I've prescribed before. It would depend on the studies, then. Wanna start one?

Another point as evidenced by this thread is the role of a site like eGullet. There are people from all sorts of backgrounds and culinary points of view. I think that is great. While there is a certain amount of bias, chauvinism and snobbery present here, I think it is unavoidable because of the fact that people are here because they are passionate about food. Passion breeds strong opinion and as we all know people can have different opinions. This keeps discussion interesting. eGullet is a site for discussion and learning. It can be difficult for someone new to the site to not feel intimidated especially in certain threads discussing esotric foods and techniques or exotic restaurants. eGullet is a big site with enough room for everyone's interests so long as they are culinary and within the UA

It is not only a choice, but I think it is a responsibility of those who can to support endeavors like Slow Food just so that people can feel good about what they eat and feel good from what they eat. I'm not saying that people should live beyond their means or feel bad about what they eat simply because that is all they can eat. What I am saying is that the grass roots of food production is critical in feeding people well in an economically viable way. Of course not everyone can be a good cook or afford "gourmet" items and yes in today's environment a lot of people are forced to eat food that isn't necessarily nutritionally sound because they don't know better or don't have the wherewithal to find something better. Does that mean that efforts to improve the overall availability, quality and sustainability of the food supply from top to bottom should not be supported? I think it is all the more reason to do so. Some of the best and most important efforts of Slow Food are occurring in the third world as well as places like the US and Italy. Slow Food is all about sustainability.