| BRAMSCAPE |
we have some 12 bottles left from 2002,is it still ok to serve ?,tia
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| Mike Tommasi |
On 22 Aug 2004 13:47:53 GMT, bramscape@aol.com (BRAMSCAPE) wrote:
>we have some 12 bottles left from 2002,is it still ok to serve ?,tia
If it is beaujolais (not "nouveau") it is OK.
If it is beaujolais nouveau, well, was it ever OK? ;-)
Mike
Mike Tommasi, Six Fours, France
email link http://www.tommasi.org/mymail
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| Mathew Kagis |
"Mike Tommasi" <garbage@tommasi.org> wrote in message
news:sa9hi0d31bea7ig387mdl9jnocejobve1g@4ax.com...
> On 22 Aug 2004 13:47:53 GMT, bramscape@aol.com (BRAMSCAPE) wrote:
>
>
> If it is beaujolais (not "nouveau") it is OK.
>
> If it is beaujolais nouveau, well, was it ever OK? ;-)
>
> Mike
>
Chivas & Coke drinkers worldwide take great issue with that statement
Mike...
Mathew
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| jeffc |
"Mike Tommasi" <garbage@tommasi.org> wrote in message
news:sa9hi0d31bea7ig387mdl9jnocejobve1g@4ax.com...
>
> If it is beaujolais nouveau, well, was it ever OK? ;-)
Oh brother. Watch out for the wine police.
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| Mike Tommasi |
On Sun, 22 Aug 2004 20:48:03 GMT, "jeffc" <nobody@nowhere.com> wrote:
>
>"Mike Tommasi" <garbage@tommasi.org> wrote in message
>news:sa9hi0d31bea7ig387mdl9jnocejobve1g@4ax.com...
>>
>> If it is beaujolais nouveau, well, was it ever OK? ;-)
>
>Oh brother. Watch out for the wine police.
Smilie = humour
Mike
Mike Tommasi, Six Fours, France
email link http://www.tommasi.org/mymail
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| Tom S |
"BRAMSCAPE" <bramscape@aol.com> wrote in message
news:20040822094753.19394.00004060@mb-m04.aol.com...
> we have some 12 bottles left from 2002,is it still ok to serve ?
The only way to tell is to pull the cork and taste it!
If it's a Beaujolais Nouveau, it may be a bit tired but it won't _hurt_ you
to try it. If you don't care too much for it, make sangria from it or use
it in a marinade.
If it's a grand cru Beaujolais, it might still have years left to age, but
be nice drinking now. Those are very user-friendly.
Tom S
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| Ian Hoare |
Salut/Hi Mathew Kagis,
le/on Sun, 22 Aug 2004 17:20:16 GMT, tu disais/you said:-
>
>"Mike Tommasi" <garbage@tommasi.org> wrote in message
>news:sa9hi0d31bea7ig387mdl9jnocejobve1g@4ax.com...
>> On 22 Aug 2004 13:47:53 GMT, bramscape@aol.com (BRAMSCAPE) wrote:
>>
>
>>
>> If it is beaujolais (not "nouveau") it is OK.
>>
>> If it is beaujolais nouveau, well, was it ever OK? ;-)
>>
>> Mike
>>
> Chivas & Coke drinkers worldwide take great issue with that statement
>Mike...
Does one pay any attention to what such people think? Not me. But then I'm
not a waitperson, forced to fawn on others in order to get a living wage.
--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website
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| Mike Tommasi |
On Sun, 22 Aug 2004 21:25:02 +0200, Ian Hoare <ianhoare@angelfire.com>
wrote:
>Salut/Hi Mathew Kagis,
>
> le/on Sun, 22 Aug 2004 17:20:16 GMT, tu disais/you said:-
>
>>
>>"Mike Tommasi" <garbage@tommasi.org> wrote in message
>>news:sa9hi0d31bea7ig387mdl9jnocejobve1g@4ax.com...
>>> On 22 Aug 2004 13:47:53 GMT, bramscape@aol.com (BRAMSCAPE) wrote:
>>>
>>
>>>
>>> If it is beaujolais (not "nouveau") it is OK.
>>>
>>> If it is beaujolais nouveau, well, was it ever OK? ;-)
>>>
>>> Mike
>>>
>> Chivas & Coke drinkers worldwide take great issue with that statement
>>Mike...
>
>Does one pay any attention to what such people think? Not me. But then I'm
>not a waitperson, forced to fawn on others in order to get a living wage.
And a waiter may just fear the arrival of the wine police. ;-)
Mike
Mike Tommasi, Six Fours, France
email link http://www.tommasi.org/mymail
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| Mathew Kagis |
>
> And a waiter may just fear the arrival of the wine police. ;-)
I ONLY fear the wine police when, after requesting & recieving a glass of
the house Cabernet....The customer says "Oh, I meant the WHITE Cabernet"..
;-)
Mathew
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| Michael Pronay |
"Mathew Kagis" <winesnob@telus.net> wrote:
> I ONLY fear the wine police when, after requesting & recieving a
> glass of the house Cabernet....The customer says "Oh, I meant
> the WHITE Cabernet".
Back in the times when I was sommelier in one of Vienna's top
restaurants (1984/85) I had American clients ordering chablis.
When I arrived with the bottle they refused angrily: "But we
ordered red chablis!".
But that was the only experiment of this kind in two years.
M.
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| Mathew Kagis |
"Michael Pronay" <me@privacy.net> wrote in message
news:Xns954EC55A9761Agmxat@pronay.com...
> "Mathew Kagis" <winesnob@telus.net> wrote:
>
> > I ONLY fear the wine police when, after requesting & recieving a
> > glass of the house Cabernet....The customer says "Oh, I meant
> > the WHITE Cabernet".
>
> Back in the times when I was sommelier in one of Vienna's top
> restaurants (1984/85) I had American clients ordering chablis.
> When I arrived with the bottle they refused angrily: "But we
> ordered red chablis!".
>
> But that was the only experiment of this kind in two years.
>
> M.
I have'nt had the 'white cab' question in a few years... Lat time was @
Sun Peaks ski resort... I still remember the 'Deer in the headlights' look
the customer gave me when I said...'Oh, you mean Chardonnay.."
Mathew
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| Ed Rasimus |
On 23 Aug 2004 17:24:05 GMT, Michael Pronay <me@privacy.net> wrote:
>"Mathew Kagis" <winesnob@telus.net> wrote:
>
>> I ONLY fear the wine police when, after requesting & recieving a
>> glass of the house Cabernet....The customer says "Oh, I meant
>> the WHITE Cabernet".
>
>Back in the times when I was sommelier in one of Vienna's top
>restaurants (1984/85) I had American clients ordering chablis.
>When I arrived with the bottle they refused angrily: "But we
>ordered red chablis!".
>
>But that was the only experiment of this kind in two years.
>
>M.
Michael, please stop picking on Americans. They were, by your account,
visiting one of "Vienna's top restaurants" so they were obviously
spending a reasonable amount of money locally.
I promise not to make fun of any Austrians that I encounter who might
commit a parallel American faux pas of putting mustard on a hamburger
or ketchup on a hot dog. And, we won't even address mayo on the fries.
You could have simply advised them that the box of red chablis had
gone empty.
Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
"Phantom Flights, Bangkok Nights"
Both from Smithsonian Books
***www.thunderchief.org
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| jcoulter |
Ed Rasimus <rasimusNOSPAM@adelphia.net> wrote in
news:oobki01q7ms1q7l0hik8cj51114au9037h@4ax.com:
>
> Michael, please stop picking on Americans. They were, by your account,
> visiting one of "Vienna's top restaurants" so they were obviously
> spending a reasonable amount of money locally.
>
> I promise not to make fun of any Austrians that I encounter who might
> commit a parallel American faux pas of putting mustard on a hamburger
> or ketchup on a hot dog. And, we won't even address mayo on the fries.
UHHH Ed,m how bout us 'Mercans who do put mustard on hamburgers and ketsup
on our dogs?
>
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| Mike Tommasi |
On Mon, 23 Aug 2004 11:56:43 -0600, Ed Rasimus
<rasimusNOSPAM@adelphia.net> wrote:
>I promise not to make fun of any Austrians that I encounter who might
>commit a parallel American faux pas of putting mustard on a hamburger
>or ketchup on a hot dog.
Er, that's an American faux pas? I always do that...
Mike
Mike Tommasi, Six Fours, France
email link http://www.tommasi.org/mymail
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| Chuck Reid |
Cannucks too!
--
Regards
Chuck
So much wine; So little time!
To reply, delete NOSPAM from return address
"Mike Tommasi" <garbage@tommasi.org> wrote in message
news:jmfki0duaubun788ke7v2393cto68vbsov@4ax.com...
> On Mon, 23 Aug 2004 11:56:43 -0600, Ed Rasimus
> <rasimusNOSPAM@adelphia.net> wrote:
>
>
> >I promise not to make fun of any Austrians that I encounter who might
> >commit a parallel American faux pas of putting mustard on a hamburger
> >or ketchup on a hot dog.
>
> Er, that's an American faux pas? I always do that...
>
> Mike
>
> Mike Tommasi, Six Fours, France
> email link http://www.tommasi.org/mymail
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| Mike Tommasi |
On Mon, 23 Aug 2004 16:01:00 -0400, "Chuck Reid"
<chuckreid@NOSPAMnas.net> wrote:
>Cannucks too!
Well, I am one. QED.
Mike
Mike Tommasi, Six Fours, France
email link http://www.tommasi.org/mymail
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| Ed Rasimus |
On Mon, 23 Aug 2004 13:35:21 -0500, jcoulter
<225stellarDROPTHIS@comcast.net> wrote:
>Ed Rasimus <rasimusNOSPAM@adelphia.net> wrote in
>news:oobki01q7ms1q7l0hik8cj51114au9037h@4ax.com:
>
>
>
>>
>> Michael, please stop picking on Americans. They were, by your account,
>> visiting one of "Vienna's top restaurants" so they were obviously
>> spending a reasonable amount of money locally.
>>
>> I promise not to make fun of any Austrians that I encounter who might
>> commit a parallel American faux pas of putting mustard on a hamburger
>> or ketchup on a hot dog. And, we won't even address mayo on the fries.
>
>UHHH Ed,m how bout us 'Mercans who do put mustard on hamburgers and ketsup
>on our dogs?
>>
Ahhhhh, my sensibilities have been fractured! Say it isn't so!
Sacrilege, sacre bleu, and is nothing sacred?
First some guy makes big bucks in California for putting things like
artichokes and pineapple on pizzas and now this!
The republic is in jeopardy.
So, Mr. Smarty-pants, what wine goes with ketchup slathered hot dogs?
It's possible that a lukewarm crude beau julius might work, but that
would depend upon the follow-on condiments such as onions, relish,
jalapenos and definitely no 'kraut.
Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
"Phantom Flights, Bangkok Nights"
Both from Smithsonian Books
***www.thunderchief.org
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| Ed Rasimus |
On Mon, 23 Aug 2004 21:52:29 +0200, Mike Tommasi <garbage@tommasi.org>
wrote:
>On Mon, 23 Aug 2004 16:01:00 -0400, "Chuck Reid"
><chuckreid@NOSPAMnas.net> wrote:
>
>>Cannucks too!
>
>Well, I am one. QED.
>
>Mike
>
>Mike Tommasi, Six Fours, France
>email link http://www.tommasi.org/mymail
That explains so much!
Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
"Phantom Flights, Bangkok Nights"
Both from Smithsonian Books
***www.thunderchief.org
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| Vincent |
"Ed Rasimus" wrote in message
> So, Mr. Smarty-pants, what wine goes with ketchup slathered hot dogs?
All kidding aside, a good Chianti works well. Seems silly, but try it. I
prefer vine tomatoes to ketchup, but ketchup will do. Just be sure to add
Celery Salt to your list of condiments.
V
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| Ed Rasimus |
On Mon, 23 Aug 2004 21:59:31 GMT, "Vincent" <nobody@nowhere.com>
wrote:
>"Ed Rasimus" wrote in message
>
>> So, Mr. Smarty-pants, what wine goes with ketchup slathered hot dogs?
>
>All kidding aside, a good Chianti works well. Seems silly, but try it. I
>prefer vine tomatoes to ketchup, but ketchup will do. Just be sure to add
>Celery Salt to your list of condiments.
>
>V
>
Ahhh, I'm not required to commit seppuku in total disappointment at
the collection of Philistines which have surrounded me masquerading as
wine experts in this newgroups. Like Diogenes seeking an honest man,
I've discovered an individual with taste.
Of course, fresh diced tomatoes on a hot dog. Absolutely. Properly
done, the dog is heated in hot water, preferably on a tub mounted on a
wheeled, street push-cart and fueled with a small propane tank. The
delectable sausage is placed in a steamed soft, mushy commercial bun
by the proprieter who is chewing on a burned out cigar stub and
wearing a plaid mackinaw and a truck drivers union cap sporting a
three day old stubble and a subtle aroma of late vintage muscatel or
possibly Thunderbird.
Next, a spoonful of yellow mustard (not the brown stuff and certainly
nothing with seeds in it), a dollop of sweet pickle relish (often
referred to as picillili), then a hefty spoonful of diced white onion,
diced fresh vine ripened tomatoes, one or possibly two pepperoncini
and then a healthy sprinkle of black pepper and finally celery salt.
Top with a full length wedge of kosher dill pickle. Wrap the waxed
paper used to hold for assembly around the completed masterpiece.
Fries are optional, but must be made with real potatoes, sliced then
fried, not that extruded batter stuff used to create modern fast-food
fries.
Works best with a cold, non-micro, non-light mass production beer, but
can be done with an icy cold cola. Candlelight not required, but a
reasonably good baseball game on a summer afternoon is a good
accompaniment. (Which probably accounts for the strange tastes of
those Canadians...with all due respect to Montreal which just spanked
my Rockies for another series this week.)
But, no ketchup. Never!
Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
"Phantom Flights, Bangkok Nights"
Both from Smithsonian Books
***www.thunderchief.org
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| Chuck Reid |
It is reputed that Baby Duck does it really well herebouts.... For those
with no experience of this particular beverage it's "Purple Jesus" that
conforms to food safety laws!
--
Regards
Chuck
So much wine; So little time!
To reply, delete NOSPAM from return address
"Ed Rasimus" <rasimusNOSPAM@adelphia.net> wrote in message
news:sbnki01f3jqqvuqkth00vgthkpf1lcqn10@4ax.com...
> On Mon, 23 Aug 2004 13:35:21 -0500, jcoulter
> <225stellarDROPTHIS@comcast.net> wrote:
>
> >Ed Rasimus <rasimusNOSPAM@adelphia.net> wrote in
> >news:oobki01q7ms1q7l0hik8cj51114au9037h@4ax.com:
> >
> >
> >
> >>
> >> Michael, please stop picking on Americans. They were, by your account,
> >> visiting one of "Vienna's top restaurants" so they were obviously
> >> spending a reasonable amount of money locally.
> >>
> >> I promise not to make fun of any Austrians that I encounter who might
> >> commit a parallel American faux pas of putting mustard on a hamburger
> >> or ketchup on a hot dog. And, we won't even address mayo on the fries.
> >
> >UHHH Ed,m how bout us 'Mercans who do put mustard on hamburgers and
ketsup
> >on our dogs?
> >>
>
> Ahhhhh, my sensibilities have been fractured! Say it isn't so!
> Sacrilege, sacre bleu, and is nothing sacred?
>
> First some guy makes big bucks in California for putting things like
> artichokes and pineapple on pizzas and now this!
>
> The republic is in jeopardy.
>
> So, Mr. Smarty-pants, what wine goes with ketchup slathered hot dogs?
> It's possible that a lukewarm crude beau julius might work, but that
> would depend upon the follow-on condiments such as onions, relish,
> jalapenos and definitely no 'kraut.
>
>
> Ed Rasimus
> Fighter Pilot (USAF-Ret)
> "When Thunder Rolled"
> "Phantom Flights, Bangkok Nights"
> Both from Smithsonian Books
> ***www.thunderchief.org
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| Larry |
On Mon, 23 Aug 2004 16:15:02 -0600, Ed Rasimus
<rasimusNOSPAM@adelphia.net> wrote:
>On Mon, 23 Aug 2004 21:59:31 GMT, "Vincent" <nobody@nowhere.com>
>wrote:
>
>>"Ed Rasimus" wrote in message
>>
>>> So, Mr. Smarty-pants, what wine goes with ketchup slathered hot dogs?
>>
>>All kidding aside, a good Chianti works well. Seems silly, but try it. I
>>prefer vine tomatoes to ketchup, but ketchup will do. Just be sure to add
>>Celery Salt to your list of condiments.
>>
>>V
>>
>Ahhh, I'm not required to commit seppuku in total disappointment at
>the collection of Philistines which have surrounded me masquerading as
>wine experts in this newgroups. Like Diogenes seeking an honest man,
>I've discovered an individual with taste.
>
>Of course, fresh diced tomatoes on a hot dog. Absolutely. Properly
>done, the dog is heated in hot water, preferably on a tub mounted on a
>wheeled, street push-cart and fueled with a small propane tank. The
>delectable sausage is placed in a steamed soft, mushy commercial bun
>by the proprieter who is chewing on a burned out cigar stub and
>wearing a plaid mackinaw and a truck drivers union cap sporting a
>three day old stubble and a subtle aroma of late vintage muscatel or
>possibly Thunderbird.
>
>Next, a spoonful of yellow mustard (not the brown stuff and certainly
>nothing with seeds in it), a dollop of sweet pickle relish (often
>referred to as picillili), then a hefty spoonful of diced white onion,
>diced fresh vine ripened tomatoes, one or possibly two pepperoncini
>and then a healthy sprinkle of black pepper and finally celery salt.
>Top with a full length wedge of kosher dill pickle. Wrap the waxed
>paper used to hold for assembly around the completed masterpiece.
I can't stand it!!!!!!!!! I'm heading out to the subway station now.
I'm sure I can find a street meat wagon somewhere. ;-}
All the best,
Larry
Southern Ontario
>
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| jeffc |
"Mike Tommasi" <garbage@tommasi.org> wrote in message
news:123ii0lukbh3e1ol960uudus6prvg0o0q6@4ax.com...
> On Sun, 22 Aug 2004 20:48:03 GMT, "jeffc" <nobody@nowhere.com> wrote:
>
> >
> >"Mike Tommasi" <garbage@tommasi.org> wrote in message
> >news:sa9hi0d31bea7ig387mdl9jnocejobve1g@4ax.com...
> >>
> >> If it is beaujolais nouveau, well, was it ever OK? ;-)
> >
> >Oh brother. Watch out for the wine police.
>
> Smilie = humour
I just thought it might be a joke at the OP's expense.
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| Tom S |
"jcoulter" <225stellarDROPTHIS@comcast.net> wrote in message
news:Xns954E946B4418F225stellar@216.196.97.136...
> Ed Rasimus <rasimusNOSPAM@adelphia.net> wrote in
> news:oobki01q7ms1q7l0hik8cj51114au9037h@4ax.com:
>
>
>
> >
> > Michael, please stop picking on Americans. They were, by your account,
> > visiting one of "Vienna's top restaurants" so they were obviously
> > spending a reasonable amount of money locally.
> >
> > I promise not to make fun of any Austrians that I encounter who might
> > commit a parallel American faux pas of putting mustard on a hamburger
> > or ketchup on a hot dog. And, we won't even address mayo on the fries.
>
> UHHH Ed,m how bout us 'Mercans who do put mustard on hamburgers and ketsup
> on our dogs?
Mustard on hamburgers is OK (with pickles & onions, of course), but ketchup
on hot dogs is the mark of a Communist. The stuff's _RED_, for God's sake!
Condiments is(are?) a slippery slope...
S moT
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| Michael Pronay |
Ed Rasimus <rasimusNOSPAM@adelphia.net> wrote:
>>Back in the times when I was sommelier in one of Vienna's top
>>restaurants (1984/85) I had American clients ordering chablis.
>>When I arrived with the bottle they refused angrily: "But we
>>ordered red chablis!".
> Michael, please stop picking on Americans.
It has nothing at all to do with Americans, but all with the
country, since to my knowledge it's the only in the world to
produce an oxymoron like red chablis.
> You could have simply advised them that the box of red chablis
> had gone empty.
Nope. There cannot legally exist something like red chablis in
Europe.
M.
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| Mike Tommasi |
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On Tue, 24 Aug 2004 00:56:44 GMT, "jeffc" <nobody@nowhere.com> wrote:
>
>"Mike Tommasi" <garbage@tommasi.org> wrote in message
>news:123ii0lukbh3e1ol960uudus6prvg0o0q6@4ax.com...
>> On Sun, 22 Aug 2004 20:48:03 GMT, "jeffc" <nobody@nowhere.com> wrote:
>>
>> >
>> >"Mike Tommasi" <garbage@tommasi.org> wrote in message
>> >news:sa9hi0d31bea7ig387mdl9jnocejobve1g@4ax.com...
>> >>
>> >> If it is beaujolais nouveau, well, was it ever OK? ;-)
>> >
>> >Oh brother. Watch out for the wine police.
>>
>> Smilie = humour
>
>I just thought it might be a joke at the OP's expense.
I'm not like that...
Most BN is barely fit to be called wine, but occasionally you will
find a pleasant one, light and unpretentious.
Mike
Mike Tommasi, Six Fours, France
email link http://www.tommasi.org/mymail
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| RV WRLee |
<big snip>
>Next, a spoonful of yellow mustard (not the brown stuff and certainly
>nothing with seeds in it), a dollop of sweet pickle relish (often
>referred to as picillili), then a hefty spoonful of diced white onion,
>diced fresh vine ripened tomatoes, one or possibly two pepperoncini
>and then a healthy sprinkle of black pepper and finally celery salt.
>Top with a full length wedge of kosher dill pickle. Wrap the waxed
>paper used to hold for assembly around the completed masterpiece.
>
(snip)
Ed,
You just described the classic Chicago style hotdog but no self respecting
hot dog afficianado would discount the classic New York "kraut" dog or the ever
popular Cincinnati chili dog.
Bi!!
|
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| Vincent |
"RV WRLee" wrote in message
> Ed,
> You just described the classic Chicago style hotdog but no self
respecting
> hot dog afficianado would discount the classic New York "kraut" dog or the
ever
> popular Cincinnati chili dog.
>
> Bi!!
The only place for kraut is between two pieces of rye bread, with corned
beef and swiss cheese (mustard, optional), pickle a must. As for chili, in
its own bowl with beans, cheese, and raw onions (macaroni, optional), and an
ice cold Miller Lite.
V (from Chicago)
|
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| Ed Rasimus |
On 24 Aug 2004 14:57:18 GMT, rvwrlee@aol.com (RV WRLee) wrote:
><big snip>
>>Next, a spoonful of yellow mustard (not the brown stuff and certainly
>>nothing with seeds in it), a dollop of sweet pickle relish (often
>>referred to as picillili), then a hefty spoonful of diced white onion,
>>diced fresh vine ripened tomatoes, one or possibly two pepperoncini
>>and then a healthy sprinkle of black pepper and finally celery salt.
>>Top with a full length wedge of kosher dill pickle. Wrap the waxed
>>paper used to hold for assembly around the completed masterpiece.
>>
>(snip)
>
>Ed,
> You just described the classic Chicago style hotdog but no self respecting
>hot dog afficianado would discount the classic New York "kraut" dog or the ever
>popular Cincinnati chili dog.
>
>Bi!!
Of course. Being born, raised and corrupted in the Second City leads
to those deeply held convictions even though I left upon graduation
from college and have no intention of ever returning.
To pick a nit, we were discussing hot dogs, and the NY desecration
with 'kraut is done to a "coney". Haven't spent much time in Cincy,
but since the ball team is da Reds, maybe they call that perversion a
"red hot"?
Possibly the worst things done to these American classics which we've
been discussing (sincere apologies in advance to my European friends
in the group--and also my European toleraters), but having a
frankfurter in Frankfurt or a hamburger in Hamburg is a thing to
studiously avoid. Stick with the schnitzel, wurst and pils.
I recall several years ago on a fishing/camping trip with a group
where I supplied a large pot of my internationally recognized,
incredibly delicious chili that one of the immature, unsophisticated
teen-age sons of a friend attempted to purloin a ladle-full to
embelish his frankfurter sandwich. He chastized him severely and
denied him further nourishment for the remainder of the weekend.
Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
"Phantom Flights, Bangkok Nights"
Both from Smithsonian Books
***www.thunderchief.org
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| enoavidh |
Beware the hot dog police!
;)
d;D
Who likes her kraut with kielbasa. And a nice Alsatian white. ;)
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| Ed Rasimus |
On Tue, 24 Aug 2004 16:03:39 +0000 (UTC), enoavidh
<enoavidh@yahoo.com> wrote:
>Beware the hot dog police!
>;)
>
>d;D
>Who likes her kraut with kielbasa. And a nice Alsatian white. ;)
Now you're talkin'!!!
But, in just a second here you're going to be arrested by the Alsace
politzei. You're cleared to drink a nice white from Alsace but I think
they'll remind you that an Alsatian is a large dog.
Ahhh, the difficulty in steering clear of all these cultural
traps.....
Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
"Phantom Flights, Bangkok Nights"
Both from Smithsonian Books
***www.thunderchief.org
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| Mathew Kagis |
"Ed Rasimus" <rasimusNOSPAM@adelphia.net> wrote in message
news:ivqmi0tbt4tbh145p2afq4td33gr761qjr@4ax.com...
> On Tue, 24 Aug 2004 16:03:39 +0000 (UTC), enoavidh
> <enoavidh@yahoo.com> wrote:
>
> >Beware the hot dog police!
> >;)
> >
> >d;D
> >Who likes her kraut with kielbasa. And a nice Alsatian white. ;)
>
> Now you're talkin'!!!
>
> But, in just a second here you're going to be arrested by the Alsace
> politzei. You're cleared to drink a nice white from Alsace but I think
> they'll remind you that an Alsatian is a large dog.
>
> Ahhh, the difficulty in steering clear of all these cultural
> traps.....
> Ed Rasimus
> Fighter Pilot (USAF-Ret)
> "When Thunder Rolled"
> "Phantom Flights, Bangkok Nights"
> Both from Smithsonian Books
> ***www.thunderchief.org
Hmmmm.....Choucroute (spelling?) on a bun, Pinot Gris in a tall bottle,
questionable cops & a large dog.... Sounds like a Cohen Brothers movie in
the making....
cheers
Mathew
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| Hunt |
In article <Xns954F561B3109gmxat@pronay.com>, me@privacy.net says...
>
>Ed Rasimus <rasimusNOSPAM@adelphia.net> wrote:
>
>>>Back in the times when I was sommelier in one of Vienna's top
>>>restaurants (1984/85) I had American clients ordering chablis.
>>>When I arrived with the bottle they refused angrily: "But we
>>>ordered red chablis!".
>
>> Michael, please stop picking on Americans.
>
>It has nothing at all to do with Americans, but all with the
>country, since to my knowledge it's the only in the world to
>produce an oxymoron like red chablis.
>
>> You could have simply advised them that the box of red chablis
>> had gone empty.
>
>Nope. There cannot legally exist something like red chablis in
>Europe.
>
>M.
I shudder to think that there might be something called a "red Chablis," any
place on Earth. Ugggggh.
Hunt
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| Hunt |
In article <sa9hi0d31bea7ig387mdl9jnocejobve1g@4ax.com>, garbage@tommasi.org
says...
>
>On 22 Aug 2004 13:47:53 GMT, bramscape@aol.com (BRAMSCAPE) wrote:
>
>>we have some 12 bottles left from 2002,is it still ok to serve ?,tia
>
>If it is beaujolais (not "nouveau") it is OK.
>
>If it is beaujolais nouveau, well, was it ever OK? ;-)
>
>Mike
>
>Mike Tommasi, Six Fours, France
>email link http://www.tommasi.org/mymail
Some years ago, I gathered up some NB from previous years, and served them as
a welcome wine, along side a Morgon and a Moulin a Vent. The Droughin actually
showed well, and it was the oldest of the NB's. The "real" Beaujolais were the
hands down winners, with most folk, but I was surprised how well some of the
NB's had held up. Now, they were not up to the task of going against the "
real" stuff, but they weren't as bad as I had imagined. Some guests actually
choose the NB's over the, obviously better wines - interesting (to me, at
least).
Hunt
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| Tom S |
"Vincent" <nobody@nowhere.com> wrote in message
news:RfJWc.7168$FV3.5627@newssvr17.news.prodigy.com...
> The only place for kraut is between two pieces of rye bread, with corned
> beef and swiss cheese (mustard, optional), pickle a must.
Au contraire! Although a reuben sandwich ranks pretty high as far as fast
food goes, sauerkraut is best in a casserole, cooked with onions and smoked
spareribs, seasoned with juniper berries, carraway, bay laurel and good
white wine (or beer), and served with bread dumplings. Yum!
I'm of central European stock. This was what we ate on Christmas Eves when
my parents were still alive. I maintain the tradition, although I'm quite
aware that this isn't exactly "health food". But neither are reuben
sandwiches, which brings us full circle...
Tom S
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| Tom S |
"Ed Rasimus" <rasimusNOSPAM@adelphia.net> wrote in message
news:v0pmi0hlcm61bmfp3idkkca0ebib82rncs@4ax.com...
> I recall several years ago on a fishing/camping trip with a group
> where I supplied a large pot of my internationally recognized,
> incredibly delicious chili...
Care to share the recipe? :^)
Does it contain Habaneros? =>8^o
Tom S
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| Tom S |
"Mathew Kagis" <winesnob@telus.net> wrote in message
news:KWQWc.44144$jZ5.40405@clgrps13...
> Hmmmm.....Choucroute (spelling?) on a bun, Pinot Gris in a tall bottle,
> questionable cops & a large dog.... Sounds like a Cohen Brothers movie in
> the making....
Yeah! I'd call it "Hot Dogma".
Oops - that would be Kevin Smith I guess...
Tom S
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| Vincent |
"Tom S" wrote in message
> Au contraire! Although a reuben sandwich ranks pretty high as far as fast
> food goes, sauerkraut is best in a casserole, cooked with onions and
smoked
> spareribs, seasoned with juniper berries, carraway, bay laurel and good
> white wine (or beer), and served with bread dumplings. Yum!
>
> I'm of central European stock. This was what we ate on Christmas Eves
when
> my parents were still alive. I maintain the tradition, although I'm quite
> aware that this isn't exactly "health food". But neither are reuben
> sandwiches, which brings us full circle...
Never had that, but it does sound wonderful. If you have a detailed recipe,
please post. Thanks
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| Emery Davis |
On 25 Aug 2004 03:36:27 GMT, noone@hunt.com (Hunt) said:
[]
] I shudder to think that there might be something called a "red Chablis," any
] place on Earth. Ugggggh.
]
Wouldn't you just call it Bourgogne Irancy?
-E
--
Emery Davis
You can reply to emeryamazon@ebayadelka.com
by removing the well known companies
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| Martin Schulz |
"Emery Davis" <notareal@address.com> wrote in message
news:20040825122519.46e4261c.notareal@address.com...
> On 25 Aug 2004 03:36:27 GMT, noone@hunt.com (Hunt) said:
>
> []
> ] I shudder to think that there might be something called a "red Chablis,"
any
> ] place on Earth. Ugggggh.
> ]
>
> Wouldn't you just call it Bourgogne Irancy?
>
Hey, hey. Slow down, Emery. I happened to drink a 1999 Irancy at L'Esperance
(Marc Meneau) in St. Pere sous Vezelay. It was the only red within my
budget. The wine was absolultely delicious, if not great: If you were
addressing the geographical vicinity, that's OK, of course.
Martin
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| Emery Davis |
On Wed, 25 Aug 2004 15:31:41 +0200, "Martin Schulz" <martin.aspam.schulz@siemens.com> said:
]
] "Emery Davis" <notareal@address.com> wrote in message
] news:20040825122519.46e4261c.notareal@address.com...
] > On 25 Aug 2004 03:36:27 GMT, noone@hunt.com (Hunt) said:
] >
] > []
] > ] I shudder to think that there might be something called a "red Chablis,"
] any
] > ] place on Earth. Ugggggh.
] > ]
] >
] > Wouldn't you just call it Bourgogne Irancy?
] >
] Hey, hey. Slow down, Emery. I happened to drink a 1999 Irancy at L'Esperance
] (Marc Meneau) in St. Pere sous Vezelay. It was the only red within my
] budget. The wine was absolultely delicious, if not great: If you were
] addressing the geographical vicinity, that's OK, of course.
]
I like Irancy a lot; often some very pure pinot flavors. Didn't mean to poke fun
at it, just pointing out that (as you say) geographically it's pretty much red chablis. :)
-E
--
Emery Davis
You can reply to emeryamazon@ebayadelka.com
by removing the well known companies
|
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| Tom S |
"Vincent" <nobody@nowhere.com> wrote in message
news:44WWc.3271$Uj7.2723@newssvr16.news.prodigy.com...
> "Tom S" wrote in message
>
> > Au contraire! Although a reuben sandwich ranks pretty high as far as
fast
> > food goes, sauerkraut is best in a casserole, cooked with onions and
> smoked
> > spareribs, seasoned with juniper berries, carraway, bay laurel and good
> > white wine (or beer), and served with bread dumplings. Yum!
> >
> > I'm of central European stock. This was what we ate on Christmas Eves
> when
> > my parents were still alive. I maintain the tradition, although I'm
quite
> > aware that this isn't exactly "health food". But neither are reuben
> > sandwiches, which brings us full circle...
>
> Never had that, but it does sound wonderful. If you have a detailed
recipe,
> please post. Thanks
Sorry, I don't have a recipe for that dish. I just throw it together,
eyeballing the ingredients, like my Mother did.
There are a few tricks though:
Parboiling the smoked ribs to eliminate excess salt,
Rinsing and squeezing dry the kraut for the same reason,
Lipton's onion soup mix (secret ingredient),
Don't go too heavy on the carraway or juniper berries.
Don't add _any_ salt.
Throw in some kielbasa or fresh Polish sausage too.
Tom S
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