jaybee

Q. (passerby) Yo, wassup? A. (Jin) Wassabi. Q. (passerby) Word? A. (Jin) Word. Q. (passerby) You sellin? A. (Jin) Nickle tubes. (Passerby) You have the right to remain silent, Anything you say can and will be used against you in a court of law... (Jin) No, man, wassabi! (passerby) Word. Yo wassabi sistah.

Oh, fis! Petcha I can. Oh, p'shaw, petcha can't.

Petcha can't eat just one.

This is my all-time favorite cooking thread. I want to make all these chowders! Fat Guy's killer recipe reads like I could eat the paper it's printed on. But why do you not add the meat from the tails in the chowder? Or did I miss the explanation?

We asked and were told it was made from shaved raw brussel sprouts (peeled), EVO, peccorino cheese and black pepper. No quantities were given, so it's a matter of experimenting to taste. It looks like a dry cole slaw.

Death on Wheels in France

Toby, that's exactly what I thought the second time around! It surprised me since the first time I had it there was a rich flavor to it. Maybe it is variable or maybe my palate is variable.

A story on BBC World today told of the death of five firefighters who were run into on the highway while putting out a car fire. The driver was drunk and going 150 KPH. Chirac made a statement on national TV yesterday that the death rate on France's roads (8,000 a year) caused by excessive speed and drinking was a national crisis. The story went on to describe the kind of death defying driving habits of the French as told by a French journalist. He contrasted their kill rate to the UK, which was 1/2 that.

Wilfrid, I find the differences vary from one single malt to another. Seventeen year old is almost always noticeably smoother and more mellow than 10s, with more layers of taste. 21s are, in some cases very much without "burn" and in others, not so much different than 17 to be worth the price difference. For me, 17 yrs has almost always been worth the upgrade no matter the whisky.

It is a strange name to call a combination of spirits and flavorings. I've worked as consultant to many spirits companies, and the term is used in the industry. but I think it is an anachronism. I never hear younger drinkers say "I'd like a cocktail" or "I'm invited to a cocktail party."

If you come, we will build it?

Does Ed deliver?

I agree with you 100%. There must be absolutes and we must know what they are, so we can also understand the derivatives and variations.

They serve a pretty good Linzer torte too. And their schlag ain't Cool Whip!

Vanessa: GLENMORANGIE 10 YEARS OLD The ten year old is the youngest whisky produced at their distillery. Ten years gives the spirit enough time to mature and mellow, and reach perfection When you nose it, the fragrance is light and delicate To me it's floral, rather than cereal like other whiskies There's also traces of citrus, Mandarin maybe... ... and vanilla. ...and there's a smokiness, but it's a light smokiness, in no way overpowering Take the first sip... ..and what I get is a beautifully balanced flavour with honeyed nuts coming through Then as you swallow, the aftertaste is clean and salving It's a good place to start, but also one for the connoisseur. Complex, refined and fresh. Then again, if you swallow too fast, it will repeat quickly and come spurting up through your nose. This can cause severe nose burn and great embarassment at parties or tony restaurants. More than six four oz. glasses drunk in ten minutes will induce what is commonly referred to in the glen as "the wildness." Men have been known to father whole families and not remember them months later. Women experiencing the wildness have been known to take on a legion of Highland bag pipers and collapse their bags to hollow shells, capable of piping no more. Ah Glenmorangie Ten Year. Wait 'till you try the Twenty!

I ate this dish in a small place just off the Ramblas main way, and also at a small place in the old city, decorated with bullfighter pictures and stuff. It was located on a narrow side street just a couple of blocks walking away from the cathedral (toward the water). The door opened right onto the street. We were advised not to walk at night even one block from the restaurant for fear of being robbed, so we had a taxi take us to and from the door.

Grimes seems to like Aix more than the EGers who've eaten there. I had written them off for a while, but maybe if one orders well, a good meal is possibe. And it is just around the corner.

My understanding is that German Ice Wine is made from grapes in the rare final stage of rot before they are totally useless. They are one stage later than trockenbeerenauslese, so they are shrunken by noble rot, and then left on the vine during a freeze. The idea is to have the maximum concentration of sugar left in the grape before picking. One drop of juice is extracted from one grape, so it takes, as someone said, a lot of grapes to make one bottle. Ice wine is not possible every growing season, since the weather may not provide the right mix of sun and very cold days late in the harvest period. The German ice wines can cost upwards of $100 a bottle and should be used as one would drink a great sauternes. Many growers save their ice wine for personal consumption, since there is usually so little of it. Monica, you got a nice present!

Chocolate cherry cake, mmmm. Iced coffee mit schag, mmmm. Eclair's, mmmmm.

Thanks Joe. I located some of the Marionnet 2000 @ $60. I also bought 1/2 case of another grower's for $30. The wine I drank and loved came from the town of Romorantin, served to us as an aperitif in the primo hotel there. It was strikingly good and refreshing. I know Cour Cheverny well, and have a couple of cases in my cellar. Thanks.

My first new word in three years! Does it mean "dominant authority" There is also the word "suzerainty." I assume they are related.

Lupa's ricotta comes from Calabro Cheese Corp. in East Haven CT. Calabro Cheese Corp.

Thanks for the report, Yvonne. I had to unexpectedly cancel dinner there Friday night, so I hope to catch it on a good night in the future. The folks who went had good things to say.

True, but neither was making Zyklon B in 1943 Germany.

Yes.