Stone

I smell the next eGullet dinner . . . . and for some reason, everything tastes like tuna fish.

And timing. When to start what dishes for each menu. (But I guess that's pretty specific for the menu.)

Conversation between me and the concierge at the Airport Sheraton (?) in Tampa. It's a Thursday night, there's a football game on. Me: Is there any place around here I can grab a burger and watch the game? Him: You want girls there? Me: (really clueless) Sure. Him: There are a bunch of strip clubs on the airport highway, most serve food. Me: Um, that's not what I meant. Really, I'm just looking for a bar. Him: Hooters. Me: Anything else? Him: No.

That explains why Stone has been so quiet lately. Hey!

Topless, Ice Skating Darts. Only in Great Britain.

I had this at French Laundry back in May. I loved it -- but unfortunately was a bit under the weather to really appreciate it. My companion, a wine person, described it as "outhouse flavor", which she meant as a great compliment. It has a terrific mouthfeel -- like a smell of warm fresh dirt, almost grainy. Thin going down, with great aroma on the backend.

Why not start small -- get people to understand the differing between bbq'ing and grilling. Then work on the important stuff.

Delonghi? Maybe I'll try this weekend.

O.k., I know this will get moved -- but this is the place for eGullet competitions. Which of you fatties want to join me? Suggested rules: 1) We're on the honor system. You're only cheating yourself (and us). Cheaters will be banned. 2) Pure pounds v. percentage weight dropped? I'm open to suggestions -- but then it will generate some ridiculous discussion about what's a good weight loss per body frame, blah blah blah. Pure pounds dropped. If you can't lose more than me, then you're not fat enough to begin with. 3) Timing -- slow and low or a quick drop? A one month contest? Two? 4) The prize -- Dinner at . . . wait -- food is not a prize (lesson number one). But what else is there? 5) Fat Guy must participate. We know he's only fat because he wants to be and doesn't see a need to lose weight. But just think how much fun you'll have putting back on the pounds after you've won. When do we start?

Are you talking about consistent results or consistency/texture? If the latter, I'd have to say that I've never had homemade ice cream that's nearly as creamy as a premium store-bought. My few tries, even with "can't-fail" recipes, have always been too icy.

Sorry, I thought this was about something else. But while we're on the subject: Hunting for Bambi.

I can't recall having much homemade ice cream, and certainly none that was very good. (Other than the gelato at Otto, but I'm not sure that qualifies as homemade.) But I'm willing to accept that this was due to poor recipes or inexperienced makers. On the other hand, Dreyer's Dreamery and Ben & Jerry's, at proper temperatures are outstanding. I'm certain there are folks here would argue that premium mass-market ice creams suck. I find that hard to believe -- these are thick and creamy, with texture and flavor. Can one really beat this at home? Would one need a $500 machine?

Try going to Burger King and asking for extra pickles, mayo and meat on the Whopper. That kind of special order sure did upset them.

Knife sharpening. Al -- anything other than store-bought pasta and store-bought sauce should work.

Great description Phaelon. If you like spicy food, especially Indian curries, you'll probably enjoy Ethiopian. I actually find that Ethiopian "daal" and "takari" (lentils, and stewed greens) are a bit better than the analogous Indian dish. The injera is a little odd at first (reminds me of a strong sour dough), but it really grows on you. And plan on digging your whole hand into the plate. The big risk with Ethiopian food (like many Asian restaurants) is the quality of the meats. I've had some where the cubes of beef or lamb were like rubber. I had an Ethiopian friends growing up -- great food. (And they had a slave. Yes, really. He was very embarrassed (we were in high school) to explain that the "slave" was given to their family to pay off a debt.)

I'm reminded of a very bad joke involving Italian tires. But for the best cheesecake ice cream, try Dreyer's Dreamery New York Style Cheesecake -- cheesecake ice cream, with chunks of cake and strawberry swirl.

Drink 'em fast. They still contain alcohol, and therefore should be honored and respected. Then move on to the good stuff. By the way -- I believe that common wisdom, as I've read it here, provides that one should not drink scotch or other hard spirits before eating because they numb the tongue.

Zagats and the California recall initiative are great examples of the failings of democracy.

Toss on a medium rare hamburger patty (fresh ground of course), and it's worth eating.

You probably pronounce Otto, "Otto."

Is it the wine making process or the geography? (I'm serious.)

According to Jack Nicklaus in this month's Golf Digest, he went to a specialist and had his blood and metabolism tested. They figured out how his body reacted and processed different stuff and told him to eat as much ice cream as he wants, but no melon. Or something like that.

Get the fries well done. Get the burger animal style. If adventurous, get the shake Neopolitan. The service is slow enough that I'm not asking for specials. I did eat at Redrum Burger once, it tasted like French's Mustard. Great shake though. And I think the name was changed because the locals thought it was too violent. Remember, Davis is also a nucular free zone. Oy.

I've got a small thyme plant that is doing well, but starting to flower. Do I care? Will the little flowers affect the taste? Growth? Also, I'm having trouble finding the proper light for my basil plants (Italian and Siam). The Italian leaves aren't the deep green I want -- they're slightly yellowish (though not terribly). Neither plant is growing as fast as I think they should. They're in big pots (about 12"). They get a good dose of water every morning. At first I had them in full sunlight, all day (this is San Francisco sunlight -- most days it's a lot, many, not at all). Then I moved them to where they get full sunlight from the morning until about 3ish,when they're in the shade. Any thoughts/

Calrose rice.