jaybee

Is it rifled for better accuracy over long distances?

Just picked up a copy of From Birdland to Broadway. Scenes from a jazz life. by Bill Crow, a bass player. Very intimate portrayal of this life from the inside perspective. Can't wait to start it.

I have a totally fab green deco shaker with three silver rings. It glows when it gets all frosty. When the glasses come out of the freezer and I pour the shaken viscous gin in, the haze slowly lifts from the bottom of the glass until the beads of condensation form. That first sip, coldly sliding over the tongue and cutting across the back of your throat like an icy razor....ahhh. Then, relax by the fireplace and fold back into the soft recesses of my favorite chair, taking little cat sips, unwilling to put the glass down until I've had five or six. Fish out an olive and chew around the pit, the salty firm flesh a perfect counterpoint to the cold gin. Yesssssssssss. Slowly a slight sense of woozy, dizzy surrounds my head, and a warm glow surounds me. In the room, all the women are pretty, the men good looking and the children above average...the conversation impossibly clever.

Cabby, I am dining there Friday night with six in our party. if I want this menu, what shall I tell Michael or Dan? We'll have the Cabby?

That's like my reaction when I learned that wine came in colors. My favorite KA is the Cabernet Sauvignin flavor, but the Merlot runs a close second. There is too much oak in the Zin Kool Ade for my taste.

And how do you like to prepare it? Any secret recipes?

Such a wasteland, isn't it? I wonder why all those Danish, French and English fools (not to mention Italians, Germans, et. al) want to come here to eat our faux food when they can stay home and eat the real thing.

Actually, I have a bottle of Grey Goose here. From which I've had one martini made from it. I didn't like it. Probably just me, but it tasted musty to me. Hmmmm, perhaps it's time to try it again! Really - I'm a Ketel One guy, but I'm changing to the Goose. There is no such thing as a martini made from vodka. That's like calling tomato juice and gin a Bloody Mary. Or pineapple juice, coconut creme and tequila a Piña Colada.

He may have been going for a broader market than Babbo attracts, hence "pizza". Well, hey, if he will be here for a Q&A, we can ask him, can't we?

Beefeaters or regular Bombay are my favs. Don't like a lot of botanicals, just that feeling of a sharp knife drawn across my throat..gasp.

Cooks Illustrated has a recipe for a classic sour cream coffee cake that has the density you describe. Compare the recipe with the one you have from Claire's.

The pancakes are featured in a big sign at Fairway.

Mitchell London seems to have taken the place over completely. He is there for brunch, lunch and dinner, and the food at lunch has taken a real uptick in quality. They have a $10 steak frties sandwich that is great, on a crunchy baguette. The burger is great. The baked goods are superior.

Morels sauteed in butter and mixed in with scrambled eggs and creme fraiches. Poulet vin jaune avec morels. Charcoal grilled portabellos seasoned with balsamic vengar and garlic.

John refers to a guide that is new to me. Do others have experience with it? What are the half-dozen places on your list? Will your Bistro experiences be shared with us, John, or at least linked to your web site? I am always interested in your take on such places.

Thank you, Ed.

Is it only called a pizzle when it is cooked?

this thread has been more about personalities and concepts more than it has food. but you're right. Enjoyment of food as affected by personality, to be precise. affected personalities hindering the enjoyment of food perhaps? ok. done. Brilliant variation on the ingredients of my recipe.

this thread has been more about personalities and concepts more than it has food. but you're right. Enjoyment of food as affected by personality, to be precise.

Note Bene Horrors. I forgot to add to the above recipe 2 1/4 TBS of sugar added to the yeast in the yeast proofing stage. Sorry. Bad omission. The yeast needs the sugar to be activated.

You are on your own slippery slope here. To name just a few large unfailing companies founded and operating in Italy: Ferrara isn't chopped liver, neither are several meat companies that export sausages to the US. Martini & Rossi was bought by Bacardi. Lavazza Coffee company is one of Europes largest coffe roasters and marketers. Nestlé bought two Italian candy companies (Perugena is one) for big bucks many years ago. The company that makes San Pellegrino employs over 2000 people and has annual revenues of 775 Euros in 2001. The Italians have at least one big jet engine company, several major high tech companies that have low profiles. (e.Biscom is a multi-media and interactive publishing company that went public in 2000 raising 1.5 billion Euros). Italtel sells telecom equipment all over Europe, Russia and Latin America, with 2000 annual revenues of 980 million Euro. Versace made a pretty good business selling fancy schmatas to Americans. Gucci is worth mentioning.

but yer all just cute as a button. Gosh Tommy. Ya shur kin sweet tawk when ya got a mind to.

Gee, in terms of mass, (purely quantitatively) it looks like 1 CathyL + 1 StefanyB < =1 jaybee!

When you really get to know everyone, you can recognize them by their knees.

Silly me. I left empty-handed. (with the exception of a container of creme fraiches I was given as a petit quelque-choses).