To fuck or to cook?

[Adder]

Originally Posted by Sidd Finch

When I'm in a "sit at the bar and have several drinks" mode, if I'm drinking Scotch it's going to be JWB. If for no other reason than cost.

Come on, live a little, you sad, horrid little man.

[Greedy,Greedy,Greedy]

Originally Posted by Adder

Come on, live a little, you sad, horrid little man.

You see, everyone here realizes that Sidd does live a little, and perhaps even more than a little.

[LessinSF]

Originally Posted by Oliver_Wendell_Ramone

Me. And TM Diva. And Ultraman, but nobody's seen him in years.

Is Tax Hottie still here?

And my family, and it sometimes seems like half my friends from high school, college, and past legal lives, have all accreted there.

[Sidd Finch]

Originally Posted by Adder

Come on, live a little, you sad, horrid little man.

For those who have forgotten, I would point out that you are the guy who won't buy a $70 bottle of Scotch to have a special sip at home from time to time. (I'm not saying that to you as a comeback as I fear whiffitude.)

I'm generally unwilling to buy several single malts at a bar because they are very overpriced, and because once you get past a certain point of drunkeness the taste subtleties are not as interesting. If I see something that I didn't have at home and liked/was interested in trying, then I'll have a glass or two. But that experience is getting more and more rare -- I prefer Islays, there really aren't that many out there, and I probably have a bottle or two from most of the Islay distilleries.

I'll branch out from Islays on a good recommendation from someone whose tastes and extravangances I trust (i.e., Sebby or Slave, but not you).

[Hank Chinaski]

Originally Posted by Sidd Finch

For those who have forgotten, I would point out that you are the guy who won't buy a $70 bottle of Scotch to have a special sip at home from time to time. (I'm not saying that to you as a comeback as I fear whiffitude.)

I'm generally unwilling to buy several single malts at a bar because they are very overpriced, and because once you get past a certain point of drunkeness the taste subtleties are not as interesting. If I see something that I didn't have at home and liked/was interested in trying, then I'll have a glass or two. But that experience is getting more and more rare -- I prefer Islays, there really aren't that many out there, and I probably have a bottle or two from most of the Islay distilleries.

I'll branch out from Islays on a good recommendation from someone whose tastes and extravangances I trust (i.e., Sebby or Slave, but not you).

I like Glenrothes, but default to JWB.

[Greedy,Greedy,Greedy]

Originally Posted by Sidd Finch

For those who have forgotten, I would point out that you are the guy who won't buy a $70 bottle of Scotch to have a special sip at home from time to time. (I'm not saying that to you as a comeback as I fear whiffitude.)

I'm generally unwilling to buy several single malts at a bar because they are very overpriced, and because once you get past a certain point of drunkeness the taste subtleties are not as interesting. If I see something that I didn't have at home and liked/was interested in trying, then I'll have a glass or two. But that experience is getting more and more rare -- I prefer Islays, there really aren't that many out there, and I probably have a bottle or two from most of the Islay distilleries.

I'll branch out from Islays on a good recommendation from someone whose tastes and extravangances I trust (i.e., Sebby or Slave, but not you).

Islay fan here, too.

I tend not to keep a large selection at home, but just a bottle or two at a time. It has been years since I've had the 10 year Laphroaig, despite Laphroaig being my favorite, and it's really quite good. The last bottle I had (ah, I remember it well!) was a 27 year old. The 27 is much more complex, with a bit of salt under the peat and a very long subtle bit of wood. I'm thinking I may end up buying a couple different Laphroaigs.

If I'm out somewhere (other than a shindig at someone's house that last a lot of hours), I tend to only have one or two drinks anyways. Usually, I'm only at the bar waiting for a table or as a prelude or postlude to a play or concert. So I'll sample a single malt that I don't usually drink. Maybe that's when I should start sampling some of the California wines I really know nothing about, assuming it's a place that serves good bottles by the glass or has a nice split selection.

[Mmmm, Burger (C.J.)]

Originally Posted by Greedy,Greedy,Greedy

The last boy I had (ah, I remember it well!) was a 27 year old. The 27 is much more complex, with a bit of salt under the peat and a very long subtle bit of wood.

Let's get back to cooking . . .

[Hank Chinaski]

Originally Posted by Greedy,Greedy,Greedy

Islay fan here, too.

I tend not to keep a large selection at home, but just a bottle or two at a time. It has been years since I've had the 10 year Laphroaig, despite Laphroaig being my favorite, and it's really quite good. The last bottle I had (ah, I remember it well!) was a 27 year old. The 27 is much more complex, with a bit of salt under the peat and a very long subtle bit of wood. I'm thinking I may end up buying a couple different Laphroaigs.

If I'm out somewhere (other than a shindig at someone's house that last a lot of hours), I tend to only have one or two drinks anyways. Usually, I'm only at the bar waiting for a table or as a prelude or postlude to a play or concert. So I'll sample a single malt that I don't usually drink. Maybe that's when I should start sampling some of the California wines I really know nothing about, assuming it's a place that serves good bottles by the glass or has a nice split selection.

when I was too young to know the term "peat", I locked into "tastes like a band aid."

now, try to enjoy peaty scotch ever again.

[Sidd Finch]

Originally Posted by Greedy,Greedy,Greedy

Islay fan here, too.

I tend not to keep a large selection at home, but just a bottle or two at a time. It has been years since I've had the 10 year Laphroaig, despite Laphroaig being my favorite, and it's really quite good. The last bottle I had (ah, I remember it well!) was a 27 year old. The 27 is much more complex, with a bit of salt under the peat and a very long subtle bit of wood. I'm thinking I may end up buying a couple different Laphroaigs.

Someone hooked me up with a Laphroig aged in Chateau Margaux casks recently. Excellent stuff, almost making it worth the burden of spending time with this particular person.

If I'm out somewhere (other than a shindig at someone's house that last a lot of hours), I tend to only have one or two drinks anyways. Usually, I'm only at the bar waiting for a table or as a prelude or postlude to a play or concert. So I'll sample a single malt that I don't usually drink.

That's a good idea. In those circumstances I usually see if there are any interesting cocktails, but my backup has always been something other than a scotch. I'll take that tip.

When I was talking about drinking at a bar, I was mostly thinking about the dark, dismal (though lucrative) days when I was constantly travelling for work. Many evenings were spent in hotel bars with a JWB or a Jameson's in an everful glass.

Maybe that's when I should start sampling some of the California wines I really know nothing about, assuming it's a place that serves good bottles by the glass or has a nice split selection.

This is a good idea. Or if you ever figure out the shipping thing, I can talk to Penske about admitting you to our nascent wine-exchange.

[Sidd Finch]

Originally Posted by Mmmm, Burger (C.J.)

Let's get back to cooking . . .

My daughter turns five on Saturday and I was thinking about making her a dinner she'd really like and watching some movies. Any thoughts on menu? If you ask her, she tends to just identify what she ate yesterday.

Mac and cheese seems likely but anyone with experience cooking for a budding young foodie* should weigh in.


*Seriously. She's got an incredible sense of smell and she likes grown-up foods. In France last summer she started ordering the cheese plate for dessert, passing up the chocolate mousse and ice cream and such.

[Mmmm, Burger (C.J.)]

Originally Posted by Sidd Finch

My daughter turns five on Saturday and I was thinking about making her a dinner she'd really like and watching some movies. Any thoughts on menu? If you ask her, she tends to just identify what she ate yesterday.

Mac and cheese seems likely but anyone with experience cooking for a budding young foodie* should weigh in.


*Seriously. She's got an incredible sense of smell and she likes grown-up foods. In France last summer she started ordering the cheese plate for dessert, passing up the chocolate mousse and ice cream and such.

What foods does she most enjoy? What does she say she really likes?

[Sidd Finch]

Originally Posted by Mmmm, Burger (C.J.)

What foods does she most enjoy? What does she say she really likes?

Cheese. Cornichons. Olives. Capers.

Maybe veal piccata with a side of mac-and-cheese? Pasta puttanesca?

[Mmmm, Burger (C.J.)]

Originally Posted by Sidd Finch

Cheese. Cornichons. Olives. Capers.

Maybe veal piccata with a side of mac-and-cheese? ?

Sounds like it could please her. Gourmet mac and cheese, right? With bits of ham and sophisticated cheese, not the american dreck?

[Greedy,Greedy,Greedy]

Originally Posted by Sidd Finch

Cheese. Cornichons. Olives. Capers.

Maybe veal piccata with a side of mac-and-cheese? Pasta puttanesca?

With tastes like that, you might see if she likes Lox - I had a 5 year olive/caper lover who thought slices of rolled up lox and cream cheese was the ultimate party food. Pretty and tasty!

Unfortunately, a kindergarten school teacher discouraged the tastes, noting to us in notes home that we should consider something other than raw fish and mush (aka, couscous) for lunch.

Dammit, now I want raw fish and mush.

[1436]

Originally Posted by Sidd Finch

My daughter turns five on Saturday and I was thinking about making her a dinner she'd really like and watching some movies. Any thoughts on menu? If you ask her, she tends to just identify what she ate yesterday.

Mac and cheese seems likely but anyone with experience cooking for a budding young foodie* should weigh in.


*Seriously. She's got an incredible sense of smell and she likes grown-up foods. In France last summer she started ordering the cheese plate for dessert, passing up the chocolate mousse and ice cream and such.

This is a bit more work than it seems at first, but is completely worth it. It is Mac and Cheese for the sophisticated that won't overwhelm the normal kid. Mine still prefer Kraft over this, but they like it nonetheless.

http://www.foodnetwork.com/recipes/c...ipe/index.html