docsconz

While I'm sure that both could be used as decanters, the only advantage the one on the left has over the original bottle is the ability to get rid of sediment and provide the aeration time while pouring from the bottle into it. It lacks the feature most essential of a decanter and that is providing large surface area for aeration.

Some things he didn't eat - his medicine!

I just got back from a quick trip to NYC. My wife and I had the wonderful great fortune to dine at Amma for lunch yesterday. Not only was this the finest Indian dining experience I've ever had, this was one of THE finest dining experiences. The food, service and personality of this charmingly decorated restaurant were absolutely awesome. The wine recommendation from Bikky proved to be a sensational match (presumably the same shiraz that Robert Brown had) and one that I wouldn't have predicted. Suvir, Hemant, Bikky and the rest of the crew I offer my deepest thanks and congratulations. You have worked hard and it shows. I also offer you the my wishes for the best of luck for continued success. I also very much enjoyed meeting all of you.

I agree with most of what you said, but this statement is belied by the inclusion of Gruaud Larose on the list. I do not believe, however, that this contradicts your statement. It does confirm my feeling that there is certainly no consistency here. At least if it was consistent, I could use it as a guide to or away from wines.

doc, Have you made a visit to the Mirror Lake Inn? woodburner Not in a while, although I hear it is doing well.

It was about $70 and is now virtually unfindable. Best, Jim Oh well Go ahead and tease us

Obviuosly, but the question is what germs. "Sanitizing" a peson's hands on boarding a ship only takes care of the issue for that moment. If the person is inherently unsanitary bad germs will be passed along regardless of the initial "sanitizing" since it is so limited. I'm not sure about the specifics, but in the Democratic Party labor union concerns are pretty high. If the cruise ship isn't unionized they will have a hard time getting much support from Democaratic legislators and organizations. Most hotels are for the most part union shops. Bill, This is a republican convention not democrat. In any case, what does that have to do with sanitizing?

For liability reasons they may be reluctant to serve you wine at all if you tell them that you are pregnant. Even though I don't agree with the recommendation, The International Center for Alcohol Policies (ICAP) reports that the US Government recommends abstinence from alcohol during pregnancy. This may potentially open a bar or restaurant knowingly serving alcohol to a pegnant woman to liability should a problem ensue with the pregnancy. The statute of limitations is a long one. This is one of the main reasons liability and malpractice insurance is so high in obstetrics.

It may be a while, but I'll post when I do go!

It is certainly conceivable that a particular farm is poorly run and a problem, however, this doesn't mean that the rest of the industry is guilty of the same practices. Nor should the industry as a whole have to bear the negative consequences. Those should be limited to the farm(s) in question. Just because puppy mills exist, doesn't mean that legitimate breeders shouldn't be allowed to raise and sell puppies.

Industrial settings may be one thing where people come in and out and have limited contact. I'm not saying hand sanitizers aren't good. I often carry a bottle of Purell with me and use hand sanitizers all the time in the OR. My point is if that is the only time it is pressed into use it will be of extremely limited utility. If someone has nasal contamination of a bad germ and has a runny nose, that onetime decontamination isn't going to mean much. Same for GI contamination for someone without good hygiene skills. It practically amounts to a visible demonstration of concern but nothing more since these people are going to be in extended contact in fairly tight quarters.

Obviuosly, but the question is what germs. "Sanitizing" a peson's hands on boarding a ship only takes care of the issue for that moment. If the person is inherently unsanitary bad germs will be passed along regardless of the initial "sanitizing" since it is so limited.

I have to laugh about the hand sanitizer on boarding. That is all well and good, but what about the people carrying germs up their noses or in their GI tracts. Now, I happen to think hand sanitizers are a good thing, but requiringit upon boarding does absolutely nothing but give the impression that they are concerned about sanitation. I guess that is better than giving the impression that they are not concerned.

I wonder about the security issues. Would a cruise ship be a more or less likely terrorist target? Is the security easier? It might just be safer for the rest of the city.

Nice link, MSK.

I too am surprised that Julia showed no interest in Powell's work. I'm also surprised that Julia dissed Alice Waters. I wonder what is behind that.

Well. I spatchcocked my squab and deboned them as well. I roasted them at 450 convection for about 7 minutes. The meat was nicely medium rare, but the skin could have been crisper. I should have taken your advice and pan-browned them first, sam, but I was lazy. I served them over risotto milanese with spinach sauteed in the squab pan-drippings around the edge of the plate. I grated parmigiano over them and poured a little Aceitai del cristo juniper balsamico tradizionale di Modena on top. They weren't bad, but would have been better had the skin been crisper. In addition the leg and wing meat was chewy. All in all, it was ok, but I have had better.

Thanks. That is what I thought from the contexts of the posts I saw the word in, but wasn't sure.

I have seen the word "spatchcock" used in anumber of instances here on eGullet to describe a technique of cooking fowl, yet I could not find the term in The Professional Chef from the CIA and the definition in the 2nd edition of Webster's New Universal Unabridged Dictionary calls it a noun and reads, "a fowl killed and immediately dress and broiled". So what do people actually mean when they are using the term here?

but your last statement is what i am getting at: is it the case that restaurants such as el bulli don't exist in "other cultural traditions"? or is it the case that despite the massive access that multi-national capital affords to first world travellers in the third world, and the massive amounts of information flow, no one has bothered to check? we all know about el bulli and its cookbooks, but even the most informed among us (and i think egullet site managers qualify) are still wondering abstractly about "other cultural traditions". El Bulli is a unique restaurant certainly within its cultural tradition, but I would also think outside of it as well. While there may be other chefs working on a level similar to Adria's from whatever cultural framework they may come from, I would expect that they would be familiar to at least some members of this forum and therefore promoted as such. I do not believe that this forum is so ethnocentric as to ignore great and creative food of any origen. There are many wonderful dining experiences to be had all around the world, traditional and non-traditional, all of which goes to make the world a better place. Mongo, you seem to be trying to make a point about "the cultural politics of haute cuisine", but I'm not sure what it is. As far as "the most informed among us...still wondering abstractly about other cultural traditions", what are you talking about?

I don't understand the cultural insularism on either side of this thread. I think the matter of what makes El Bulli unique and great is really quite simple no matter the cultural background. It is a restaurant in a beautiful setting preparing and presenting novel beautiful and by most accounts delicious food in such a way that sets the tradition from whence it comes on its ear. In addition, the process is one that is also unique in its approach and documentation. I am not aware of any other restaurant in the world with this approach or that has so successfully redefined its own cultural tradition. I would be excited to find restaurants in other cultural traditions that are as successful as El Bulli is in its cultural tradition. One restaurant that comes to mind as a possibility is Susur in Toronto, although that does not come from nor represent a purely Asian tradition.

It seems that German rieslings are pretty common on this listing. Have they always been favorites for Thanksgiving or is that a relatively recent phenomenon for most of you? This is the first year I had it with my turkey, but it won't be the last.

Nice link. This is a good looking source for the southern end of "upstate" NY.

Hey Doc, how were the Red Bourbons? We had an Eastern Wild of no specific address. I actually haven't had them yet. We wound up going over my brother's for Thanksgiving and had a free-range turkey of another breed. It was outstanding. These turkeys are gonna hit our freezer for a later date. This may not be too far in the future. we didn't get left-overs so I'm not all turkeyed out.