Stone

Anyone got a good cole slaw recipe for topping a pulled pork sangwich? Yeah, I know it's kind of obvious, but it can't hurt to ask. I like the creamy kind.

Bottling sucks. It sucks so bad, that it's why I rarely brew. How much does a decent 5 gal. keg operation cost? How much to buy and convert one of those little fridges? As for brewing in plastic -- never seemed right to me, but lots of people I know have a plastic primary and/or secondary.

Oy vey.

On the 200th anniversary of Arthur Guiness's death.

I cooked a Christmas dinner in Puerto Vallarta one year. We picked up some cut up chicken parts in a supermarket -- displayed as per U.S.-usual in a foam tray covered with plastic wrap. When I get them home and opened the wrap, I let out a howl when I saw that the neck and head were still attached, but folded under the rest of the chicken. Hell, I once worked for a vet and assisted with all types of operations on dogs and cats, but I had the hardest time touching that chicken neck.

Craig, don't take it that seriously. He just doesn't think you can get great food in Italy, and that affects all his experiences there. Hell, I can't get decent Chinese food in San Francisco, and it causes me to question the sanity of this entire city. It's just that Steve's high standards have resulted in much discontent. And it's really not racist or bigoted. Just the same as if a New Yorker argued that Mid-Westerners were too incompetent to cook decent or stop wearing polyester.

I think he's saying that a peach dessert and a raw peach allow for a reasonable and meaningful camparison. The Mona Lisa and a sunrise are too different for a meaningful comparison -- unless you alter the landscape by saying that, for example, the Mona Lisa is a more enjoyable "sight" than a sunrise. But that comparison doesn't make much sense. There aren't relevant categories for comparison into which both fall. On the other hand, it is somewhat reasonable to compare, say, peach melba with bananas foster. You may even have a reasonable comparison between a raw peach a the DB Burger. They both, of course, very different, but some would have no hesitation saying that the burger is a "better" food, as we have been using that term. Of course, the farther apart the two items get, the less meaningful the comparison. The issue, of course, as others have stated, is not simply a question of complexity. Some complex dishes simply don't work. Some simple items, like a good raw oyster are inherently complex in their taste and enjoyment. But we are trodding paths that have been well-travelled and, in more ways than one, walking in the yellow snow.

Interesting. I guess the only real concern is gas escaping through the plastic or the cap, but that's probably not a biggie. I doubt the plastic would affect the taste of the beer.

What means you by "cooked" sauce v. "uncooked" sauce -- or is it obvious? Is square pizza what I know as Sicilian?

In case you're like me -- natto.

I just saw this process described in commandant Perlow's article on Spanish brandies. It sounds similar to the method for producing balsamic vinegars. Is it similar, in design, purpose and/or effect? Is this system used for anything else? Do other cultures use it?

I'm reminded again of an essay from Mark Twain (something about being a river boat captian -- I'm sure folks here can provide the reference). He first discusses a trip down the river by a layman and all of its natural beauty. Then he discusses the same trip from the standpoint of a well-seasoned captian, in which all the beauty -- eddies in the water, over hanging branches covered with moss, etc. -- lose their simple appeal and become part of the job -- dangers to avoid, etc. I for one would prefer to be, and often am, an unsatisfied human. And, more on point, I enjoy the pleasure of slogging through Faulkner to zipping through Grisham.

I think he's saying more than that. I think he's saying that, objectively, the "quality" of a finely prepared recipe is "better" than a plain peach. Not necessarily that one won't "enjoy" the plain peach more. To look at a simple example, almost every will get a huge pleasure response from dropping a large pinch of sugar on their tongue. It's pure, simple and sweet in a way that most humans react very favorably to. On the other hand, a bite of, say, sauteed broccoli rabe imparts a bitter flavor. Not exactly the pleasure reaction that one gets from sugar. However, I would say that a well sauteed bite of broccoli rabe is some sense a "better" taste. (Yes, the analogy breaks down a bit.) It's more complex, more . . . . mature?

Why are people afraid to publicly agree with Steve P. Jin -- you should out them all.

I didn't think Munch really captured the emotion he was looking for. The flow of the lines were all wrong, and the little flying kitten was silly, so I edited it out.

Or, indeed, does it exist at all and could you hear it if the bottle fell in a forest. As for suit, I agree with Steven the P -- naked eGullet for all.

A friend of mine is thinking of signing up for a six week beginner's course at Tante Marie's cooking school. (She doesn't want me to teach her. Claims that I'm too picky. So I told her she was holding her knife wrong. She was.) Anybody have any experience, thoughts, anecdotes, doseydotes, rumors, scandals or reviews of their classes?

Where might one find wood for the smoking?

Isnt' agedeshi just fried tofu? (My informal observations suggest that "age" is a prefix for fried.)

My dad used to cut it in half, and then into half-moons. I don't know why I started cubing it -- probably because it deters me from shoving large half-moons of salami into my mouth. Have you ever fried the sliced discs of salami until its cups, and then served with a dollop of creme fraische and caviar?

Please expound! you know, cube a Hebrew National Salami, fry (saute) in some butter; add a bunch of scrambled eggs. Serve with toast points (delicately trim the crusts). Makes for good burping.

Pigs in blankets, with French's mustard. Pork on the grill. (Maybe it's time to smoke a butt?) Beer made in America by St. Louisians. Oops, almost forgot the big bowl of salami and eggs. Yummy.

Can't this be said about any type of cuisine that grew out of "peasant" food? I mean, offal may be trendy today, but my guess is that the taste for tripe grew out of necessity, not, you know, taste.

Is there a beer that is perfect for every drink?

(Just kidding.) But does anyone disagree with Rich's statement that there is a particular wine for every dish? Is this a question that can't be answered because it just comes down to taste? If you think the answer is no, what dish shouldn't be had with wine?