slkinsey

Jason, why don't you get one of those small two-cup presspots or, even cooler, a three-cup vacuum brewer.

I don't know how long the California ban has been in effect, but by all reports both bar and restaurant business are thriving over there.

John... AFAIK there is not a lot of scientific data in that thread as to the economic impact of the bans -- only some anectotal evidence, and most of that from partesans. My own anecdotal experience -- and I am sure my impressions would be different had I frequented serious smoke-holes pre-ban -- is that business seems to be generally up to the levels one would expect given the economic conditions here in the City. I find myself in bars without much more "scene" to offer besides a malfuctioning TV and a crusty old Irish guy pushing drinks -- places that were always filled with smoke pre-ban -- around 2-3 times a month on weeknights, and I always have a hard time getting a seat at the bar.

There is a long and perhaps notorious thread on the NYC ban here for people who may be interested. I'd be interestred to hear whether and to what extent the NYC and NYS smoking bans affect business overall today (I say "overall" because places that depended heavily on heavy smoking clientele are likely still suffering whereas I am sure that some places are seeing an increase in business due to the bans).

Ah, kids! The great irony is that in 20 years they'll be bragging to their friends about the food you gave them as children and pining for the flavors of their childhood.

It's also interesting that several sources say caffeine is bitter while most others, like this one from The Ohio State University Medical Center say it is "colorless, odorless and flavorless." Maybe they don't consider "bitter"a flavor?

Interestingly, Diet Barq's has no caffeine and is just as sharp tasting IMO.

@SQC is my main hangout, because many of the people I work with are in that aria. Scott is a great guy. I have consistently found his place a good value for well-executed "upper-middle-brow" American bistro-type food. If I had known you were going I would have told you to drop my name and order one of the drinks the bartender and I came up with. The hot chocolate is deadly, isn't it? It's even better with a scoop of that bitter caramel ice cream in it.

Exactly. In this way it is kind of like "modern" or "modernist" art, which refer to works produced over a half century ago.

Speaking of which, I find that I like caffè Americano better than American-style drip coffee. Anyone else share this impression? I confess I have never tasted one. Should I give it a try Sam? Definitely... the next time you have the taste for a larger volume, more dilute kind of coffee (which isn't that often for me) give it a try instead of the usual drip or presspot method.

It might be, in which case that date is out. There is no football game on January 25. The Conference Championships are on January 18, and the Superbowl is on February 1.

No can do here. That's Burns' Night. We'll be wearing kilts, swilling scotch and eating haggis at our house.

Dude... no matter what, your Spanish skills are bound to be 100 times better than mine. The only thing I know how to say in Spanish is: ¿Dónde están los bacalaitos de Pepe? Needless to say, this really comes in handy whenever I need to locate Pepe's salt cod fritters.

Some interesting information here.

This is getting a little OT, but I have read that the older and more diversely-influenced a language is, the thicker the dictionary and the simpler the grammar. The English language, for example, has by far the thickest dictionary and quite simple grammar (the high incidence of irregulars notwithstanding). English is a very old language with many and diverse influences. Finnish, on the other hand, has a very thin dictionary and extremely complex grammar. Finnish is a relatively young language and has no identifiable external influences. I think this has something to do with the fact that young languages with relatively limited vocabularies need to have very complex grammar in order to convey all the complexities of meaning people would like to use. As languages age, individual words and expressions emerge that convey certain precise meanings without the need for complex grammatical constructions, and the grammar simplifies.

To spatchcock a chicken means that you split it open for roasting or cooking on a spit. Normally this means cutting out the backbone and spreading it out flat. After cutting out the backbone one may also remove the breastbone. As an alternative, it is possible to spatchcock by splitting the breastbone in half and spread the chicken open the other way.

What language is "cusina"? Yeah, its italian. My bad. Fuck it. Actually, it's neither. It's cucina (koo-CHEE-nah, not koo-SEE-nah), meaning "kitchen," "cooking" and "food." Cocina does indeed mean "cooking," "cookery" and "cuisine" (as well as "kitchen" and "stove"). I would also say that it is the appropriate Spanish equivalent of the French word cuisine, which also means "kitchen," "cookery," "cooking" and "food." The Spanish translation of "nouvelle cuisine" is indeed "nueva cocina." That said, I think FG's use of "avant-garde" makes a lot more sense.

Quinces can be a great addition to an apple pie or tarte tatin because of the great acidity. Just cut considerably thinner than the apple slices or pre-poach so everything cooks evenly.

Speaking of which, I find that I like caffè Americano better than American-style drip coffee. Anyone else share this impression?

That's an interesting question. I don't recall ever seeing "doppio" on the wall at an Italian coffee bar -- but, to be honest I can't say that I ever pay all that much attention.

It's also more like a small cup of super-strong coffee because it is almost universally over-extracted and thin in the US.

Okay, that was really amazing! I can't believe you had to work under the lights and pressure of television cameras, have celebrity-hogging relatives crowding the kitchen, have the electricity temporarily unplugged, etc. and still managed to keep your composure and turn out what sounds like a fabulous all-Iowa Thanksgiving dinner. If we had an eGullet award for Thanksgicing dinner, I would vote for you! Can't wait to hear about further meals.

And a long handle...

Yeah, what you need is one of those $600 La Pavoni's. 1920's technology. http://www.amazon.com/exec/obidos/tg/detai...G/egulletcom-20 People say that the lever-style machines are actually capable of making the best shots, since the barista is in total control. But the learning curve is really steep.

There is no way you can make decent espresso with a steam toy machine. The water is too hot and the pressure is too low.