Over easy, or sunnyside up?

For that kind of paycheck, you can brand me however and wherever you want.

Another indication on how tastes and markets evolve. I would never have thought the green would attain the same regard. Thank You.

Thank You! Have never run across Peter Mathieson. Will go to the library today.

What size are your hands? I have been getting AC since the first year they came out. The old handles are rough, pitted, and rusty. A great grip. The new handles are smooth, stainless, and loaded pots and pans have turned in my wet or greasy hands.

Even with learning how to cook starting with AC, at least 30% of my kitchenware is from other sources that could be done by AC in my kitchen. Carbon steel woks, tinned copper pots and pans, cast iron pots and pans. I enjoy the variety.

After the briefings had ended and the general had departed, the chief of staff critiqued our efforts. Good and bad. After curse or scatalogical phrases, he would state to the chaplain, "Pardon my French". At the end, the chaplain stated to nobody in particular that he didn't realise he was so fluent in French!!

So the chief of staff toned down his cursing from then on. Yeah, right. He just stopped saying pardon my French.

I know what you are saying. Disguise it as you will, we know what you are saying. Maybe not in Finnish. So let us all get a Finnish dictionary and designate Finnish as the official language for profanity on Chowhound.

This is cruel and unusual punishment.

Memories of driving along the upper Rhine valley looking for a restaurant with a sign saying "Nur Spargel dieses Woche." trans, only asparagus this week. Yes, that meant all courses had it, including asparagus infused sorbet for dessert. With a bottle of Pinot Gris.

Or heading to the little place on the Loire in Vouvray and sitting on the patio and sipping a Chenin Blanc while savoring pike quenelles and 2 or 3 spears of that beautiful white asparagus either enfolded in an omelet or with beurre noir. And then a tasting of the latest vintage.

Are the spoiled spears still at half price or less? You know, the ones with a touch of green?

Mashed potatoes. No lumps, no skin, no garlic, no Just Add Water.

Stirring the pot, I see. How appropriate on chowhound.

Engarde'...Riposte'.

Wine tasting is subjective. As if that is a big surprise. And prior experience will influence future expectations. Wow. And East German judges score East German athletes highest. Another shocker.

As stated before, I drink my wines based on availibility, fond memories, desire, price, and who is accompanying it. Not always in that order. I value other people's opinion, but I need a set of examples to show why a certain wine is better or worse than others.

I enjoy wine. When out on the town, I do get put off by some who must criticise others' choices and how they can get the most enjoyment by swilling, slurping, etc. But to each their own. And zin, I would love to be taken to school by you, as well as a few others here, on the joys of Bordeaux.

You did better in the first 2 days than I did using Michelin, Let's Go, and the concierge in all ten of mine. Kudos to Chowhound and all hale the internet.

Being the type of man I am,women and children first. Especially the good looking women first. :-0

For sale to the earthbound at Kennedy Space Center, Florida.

I take it you were considered a protected class?

Most is cooked on site either on our boats or in Causarina wood fires.

Ten years ago, give or take, we spit roasted whole hogs, grilled steamship rounds, and indulged in adult sports such as fire walking. Amazing how cell phone cameras and Facebook has toned things down.

Each is responsible for their own hydration. And the place has always been cleaner after us then when we arrived.

Raclette Stube in Zurich was touted in "Europe for 5 & 10 Dollars a Day" as a splurge. I had my first of many plates there in 1975. I see they are still in business, but a plate of cheese, potatoes, sweet gherkins, and pickled onions is now Euro 15 in a much swankier place.

Did you try your Fontina as a fondue? One rendition I had was half and half mayo and cheese. This was on the south side of the Matterhorn. So glad snow skiing burns so many calories.

Sushi

Most customers cannot tell the difference between nigiri sushi except by color. The rice is always a mystery. I swear one looked like Uncle Ben's bound with corn starch.

We have some good places in town. But the vast majority are only surviving riding on their coat tails and the low prices for suspect fish.

Cheap year long advertising that NOLA is open for business.

I will be heading to a small island in the Indian River and Rondesvouz with about 100 to 150 friends. We will pot luck, with some bringing perennial favorites. 30 lb turkey, briskets with caps, 30 to 40 lbs pulled pork, 50 baking potatoes, 50 ears of sweet corn. With everybody bringing a dish to share. Cooked over hardwood fires.

A tradition from the late 80's.

If you are happy with the price, and happy with the pan, then by all means buy it. There will always be those who got a comparable product cheaper, or cannot understand paying so much when you can get something "almost" the same for a lot less. And I respect their position. Because sometimes, that is I.

If you would please, after your purchase and a breakin/ learning curve, please post your pan versus a cheapo Teflon thrift market special. I would enjoy reading that.

Thank You

Metz was a hard nut to crack as it was one of the locations of the fighter director command posts protecting Germany from British and American bombers.

Metz was my favorite flea market as it had a mix of professionals as well as locals cleaning out the barn or attic.

Always a pleasure,
Dale

My proofreading is spotty, but I do not see where itakian cropped up. Always open to correction.

Sorry if you missread my take on the Florida beef industry.
Beef in Florida is almost as old as Ponce de Leon's arrival. 500 years ago last month. The current craze for grass fed fits well with many ranches. It has not to my knowledge been capitolised on.

And if you want a factual take on the Florida beef industry in a work of fiction, I strongly recommend "A Land Remembered".

Fagor's are well thought of in the liveaboard cruising community. You need to have a source of fresh water to clean them as they cannot be immersed in salt water. Which is why Presto or any thrift shop find with a good seal is seen in most anchorages. As I am sure you have discovered, It takes thick walls, high temperature gaskets, and 10 psi to safely pressure fry any place.

Unless you have a Fagor, deep fat frying is usually done at a calm anchorage in a deep pot with scant oil with a secure lid. And most galley slaves who do this will have a story about the rogue wave or inconsiderate power boat that gave them that scar. Like my self.

I may just add a Fagor to the Presto. Leave it in the box. In the storage unit. Might just become a highly collectible obscure example of cookware in 50 years or so. Like the ancient copper ham cooker I scored at a flea market in Metz, France. Hope Dear Daughter appreciates it.

I trust the next employee will be somebody who chews your food for you.

Amuse Bouche?

Has anybody walked out after trying one?

Harters reference to a Full English brought back happy memories. I believe it was called the Crown and Anchor, and located across from the Smithfield Market in London. Fast driving from the Dover ferry got us there before they stopped serving alcohol. Due to the early morning shift workers at the market, it was one of a handful of pubs allowed to serve very early in the morning. I belive it shut down at 0700 hrs. We were the only tourists surrounded by workers in bloody white lab coats and wellies.

The full English was immense and they layed bets on how much I would leave, not if. I should have bet as I did finish it. And dear wife's blood pudding and beans. There is something so nice about starting a day in London with a couple of pints of bitter for me and a black velvet for her. A happy tradition on every visit.

If I am going to pay $10 for a scoop of organic, naturally pasteured, humanely milked by an 11 year old verified virgin maiden from the left hind teat only, hand cranked with kosher salt and fair trade labor, you better believe I am going to have a taste.

May I be so bold as to ask where you are procuring these innocent looking murderous thumb splitting crustaceans?

Glad I am not the only one who impulse buys.

Let it marinade for 4 more days, turning daily.

Hopefully it came with the cap. It will then be self basing.

Unless you added a pound or so of tenderiser (tongue firmly in cheek) you are in for a low and slow roast. Just that type of cut of beef.

Can be subbed in recipes for cooked or wilted spinach.

Shredded iceburg is a requirement for me when I make a Juicy Lucy or dressed hamburger. 1/3 lb each such as I had last night.:-)