Stone

If you like them pulled, then when you've simmered your pork pieces down to no liquid left, just take a couple forks and pull them apart. When I do that, I kind of fry lumps, or patties, of the pulled pork.... sort of like frying hash browns. You don't simmer the whole shoulder? I guess that would take much longer.

I find the "pulled pork" kind to have a better texture than the cubed. I see a lot of taquerias that put the carnitas back into the water to store them (on the steam table). That always seemed wrong to me. The meat was too watery and no crispiness at all.

My Krupps is ten years old and on its last perks. I'd like your recommendations. I need an automatic shut-off (I can't tell you how many times I've accidentally pushed something up against the switch and turned on the pot without knowing it) and a timer start would be nice. (Any thoughts on leaving the grounds in the pot overnight?) I'd also be interested in a good, reasonably priced Coffee/espresso combo. Do these make decent espresso?

I enjoy this kind of seating. But, of course, you know what you're in for when you go, so you shouldn't be suprised. When I go to the local Pho restaurant, I'm almost always added on to someone elses table. I've met some great people that way -- one guy in DC told me some wild stories about when he was a fighter pilot with the South Vietnames Army before fleeing to the U.S. I've also met some interesting people at Carnegie Deli. (And as a frequent budget traveler, I usually stay at guest houses with long communal dining tables. It's a much better experience than the individualized dining at the higher-end restaurants.) I recently went to Teatro Zinzani in San Francisco (I highly recommend it to anyone in town. The food is not great -- not as bad as I expected, but pretty good. The show was tons of fun.) My date and I sat at a table with four other couples. Oddly, there all seemed surprised when I introduced myself to everyone. We then had a pretty pleasant experience together.

I'd give Sam Smith's a hearty second. Actually, most times in life I'd prefer a Sam Smith's Nut Brown or Taddy Porter to Corsendonk. But the flavors in Corsendonk, I think, are superior. I'd start talking about complex aromes, mouthfeel, boquet. But . . . I'm serious about Bud. And then the oral sex? I love Anchor Steam also -- I'd put it third behind Bud and Sierra Nevada. There's just something about a cold Bud that can't be put into words. (Someone's got to take a swing at that meatball.)

When I was a waiter, the conversation went like this: Customer: How's the house white? Me: It comes out of a tap. Customer: I'll have a bottle of orvieto. I worked at Pizzaria Uno. They actually tried to give us a class on how to properly open a bottle of wine at the table and how to pair the four wines on the menu with the pizzas. Really. I guess I shouldn't have pointed out that the place was just a glorified McDonalds and the customers would be happy if the pizzas didn't take so long to cook. Then there was a waiter I had at a wedding: "Would you like the chardonay or the caberet?"

I've had cans of bud that were in my parent fridge for three years. I didn't taste as good as a cold tall-boy, but it wasn't as bad as a "fresh" Becks. The "advice" I've heard is never sit the bottle in sunlight and try to avoid flourescent lights. I've heard that chilling, warming, chilling can also affect the flavor, but if the beer is properly pasturized (and most mass-marketed is), I don't see why it would. I don't think most beer would go through chilling and warming in the production/distribution cycle, unless it happens at the store level. I think we're showing the difference between wine palates and beer palates.

I tried them years ago. I thought they were terrible. It reminded me of the "freeze-dried" astronaut ice cream we had in the 70s.

You're right. I was using it less as a term of art. As a term of art, "Skunked" usually means the unwanted bad taste that comes from over-exposure to light, heat, etc. To me, however, Becks and Heinekin's normal taste (at least the few bottles I've had since college) tastes like it's been skunked. In fact, when people ask me what "skunked" beer tastes like, I usually get them a bottle of Becks or Heinekin. (After all, they don't call it heiny for nothing.)

I was planning to use a stock pot and skim them out with a spider. That's how I fry tofu, etc.

Polly, That's much more straightforward than I expected. No beer batter? No folding egg whites? No baking powder (soda?)?

I've had some good onion loaves where the rings pulled out easily. Some were just heavy bricks of onion and batter -- not too bad in theory, but not too good in practice. Blue cheese is great for onion rings. I find that most "blue cheese" offered in such situatinons (as with Buffalo Wings) seems like a mixture of ranch and blue. I don't have a deep fryer, and I don't think it would be a good idea for me to get one. The last thing my arteries need is removing the few remainig barriers to fried food.

I personally find that Becks and Heinekin always taste skunky.

A spanking! A spanking!

There aren't many things I like better than french fries. And of those, few can be eaten. Onion rings, however, are on the list. I'm not talking about the minced, formed ringlets served at Burger King (although they go great with a whopper). I'm talking about a thick ring of sweet onion, clothed in a moist yet crispy coat of copper batter, fried to perfection. The kind that releases the perfect mix of oniony goodness and oil when you bite into it. Anybody got a recipe?

Will somebody give me a million dollars so I can stop working and spend all my time on the board? Or maybe Plotnicki can adopt me. He needs a son to corrupt. (I agree with Daddy that it's hard to find well made risotto in resturants -- perhaps because of the short-cuts.) Are there any chefs/restaurant owners on the site who can tell us whether risotto sells well when it's put on a menu? I think that will give us a better idea about American's acceptance of the dish than looking to a risotto only place. (Are risotteria's popular in Italy, or is this an American creation?) I know a lot of people who don't order it -- especially as an appetizer -- because it's pretty heavy no matter how you slice it. Perhaps it would be difficult to get 2, 3, or 4 people who all want risotto for dinner on the same night. Also, as someone above mentioned, risotto usually doesn't have the range of flavor that Americans associate with pasta -- nor will it come drenched in a meat sauce. As for home cooking, I find risotto much easier to cook than regular rice, although definitely more labor intensive. I mean, you're staring at it the whole time. How can you screw it up? And you can always finish it with butter or cream. Regular rice, for many people, is a leap of faith. You put the top on and hope you've got the right water/rice ratio, hope your slow burner isn't to hot or cool, and hope you've got a good seal. Sure, you may be able to fix it if it's not right, but it's not easy to do. (In fact, not being able to make rice appeared very often on this exciting thread.

Sam Smiths is amazing beer. I grant you that. The Nut Brown especially.

I went to a beer store in Ardsley, NY yesterday and found a surprising amount of beer sitting in the window exposed to direct sulight. My understanding has always been that, brown bottle notwithstanding, sunlight kills beers deader than it does vampires. Am I wrong? If I'm not, should I have said anything? Green bottles. Is there a good beer that comes in a green bottle? Then why are they so popular? Crimped Caps v. Twist-off. Is there a substantive difference? If not, why crimped caps? I think crimped bottles are stronger. Is Corsendonk Brown the best beer in the world? Is Bud the best beer brewed in America?

Thanks. But what's the address, and what time do you wake up? (I'll try to be quiet when popping the tops.)

Thanks for the memories everyone. I haven't been back to Boston in years. I've forgotten too much to make a meaningful post. But that wont stop me. I second the recommendations for Blue Room, Dali, and Elephant Walk. I thought the Brazillian BBQ on Mass Ave in cambridge was pretty good, when the rotisserie was working. There was a great old bar/restaurant on Columbus (I think) in the South End. And I believe that Boston's North End is better than both New York's Little Italy and San Fran's North Beach (which is hardly Italian). For the best sandwich on the planet, go to Hungry Herb's in Malden (I think it's route 60, about 1 mile east of 95). Chicken tips and steak tips in dozens of styles. I love the Fireball (chicken and Italian sausage in hot sauce) and the Cajun Cooler (chicken, linguica, hot peppers, hot sauce and blue cheese). Terrific french fry combos as well. And Herb, who's name is Dennis, will consider you family by the time you finish your first meal.

I think many people have never heard of risotto, and many people have preconceived notions of how rice should be cooked. I rarely order risotto at restraurants. Although I've had some good ones, I find that most aren't. Usually the rice is very undercooked and mealy, and it sits in a watery "gruel" (I don't necessarilly mean that in a pejorative sense, but I find the dishes similar to rice gruel I found in Thailand).

I envy you. I was in Dubrovnik and Korcula in 98. So beautiful. I suggest you make your first trip to the old city of Dubrovnik at night. The way the lights make the city walls glow is heavenly. Can't recommend great food in D. But in the old party of Korcula City, there is a restaurant right on the square in the shadows of the Cathedral that sets up tables outside. I was dining with a British couple, and an Austrian crew of about 15 set up a table at the door of the Cathedral. They ordered vast quantities of food -- grilled fish, squid and shrimp, olives, and wine, wine wine. After a while, the captain, a jolly man with a white face and a mane of white hair, started singing sad songs with one of the crew. Then they sent someone back for his accordian. Soon, the square was alive with dancing and drinking in front of the Cathedral. We sang, ate and drank until about 1 a.m. I can't tell you how the food was, but it was wonderful. I took the ferry to split from city at the other end of the Island. If I can dig out my notes, I'll let you know the name of the restaurant I ate at. They insisted I order a particular type of grilled fish, and it was possibly the best I've ever had. I brought back about four bottles of wine, but I was told by my friends that they were all pretty bad. However, definitely pick up some homemade rakia and olive oil in the farmer market (just outside the gates of the old city). I was told that a shot a day of the rakia would ensure that you would never be sick -- no bacteria or virus could live in your blood! And the olive had the greatest smell. All homemade. If you can bring back extra of either, I'll pay handsomely. Have a great tripe. David.

When are you going? I'll be there 10/1, and heading to Annapurna after a few days. Here's my 14 year old recollection: KC's (in Thamel, if you're walking towards the KDu Guest House, it's on the right. But everyone will know where it is.) Ashta Mongal (don't remember where). Tripki -- for the locals, someone near New Road. Worth asking about. Boris's. I know Boris died a while back, it may be gone. Helenas. Mediocre dinner, great desserts.

Why do you think i posted two minutes after it came up? Good thing I had something "respectable" to offer.

Alas, if I were home I could get you some recipes out of the 1927 Cookbook of the United States Navy.