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beaujolais
we have some 12 bottles left from 2002,is it still ok to serve ?,tia
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"Mike Tommasi" > wrote in message ... > On 22 Aug 2004 13:47:53 GMT, (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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Salut/Hi Mathew Kagis,
le/on Sun, 22 Aug 2004 17:20:16 GMT, tu disais/you said:- > >"Mike Tommasi" > wrote in message .. . >> On 22 Aug 2004 13:47:53 GMT, (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" > wrote in message ... > > If it is beaujolais nouveau, well, was it ever OK? ;-) Oh brother. Watch out for the wine police. |
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On Sun, 22 Aug 2004 20:48:03 GMT, "jeffc" > wrote:
> >"Mike Tommasi" > wrote in message .. . >> >> 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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"BRAMSCAPE" > wrote in message ... > 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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On Sun, 22 Aug 2004 21:25:02 +0200, Ian Hoare >
wrote: >Salut/Hi Mathew Kagis, > > le/on Sun, 22 Aug 2004 17:20:16 GMT, tu disais/you said:- > >> >>"Mike Tommasi" > wrote in message . .. >>> On 22 Aug 2004 13:47:53 GMT, (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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> > 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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"Mathew Kagis" > 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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"Michael Pronay" > wrote in message ... > "Mathew Kagis" > 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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"Michael Pronay" > wrote in message ... > "Mathew Kagis" > 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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On 23 Aug 2004 17:24:05 GMT, Michael Pronay > wrote:
>"Mathew Kagis" > 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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On 23 Aug 2004 17:24:05 GMT, Michael Pronay > wrote:
>"Mathew Kagis" > 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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Ed Rasimus > wrote in
news > > 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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On Mon, 23 Aug 2004 11:56:43 -0600, Ed Rasimus
> 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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On Mon, 23 Aug 2004 11:56:43 -0600, Ed Rasimus
> 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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On Mon, 23 Aug 2004 16:01:00 -0400, "Chuck Reid"
> 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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Cannucks too!
-- Regards Chuck So much wine; So little time! To reply, delete NOSPAM from return address "Mike Tommasi" > wrote in message ... > On Mon, 23 Aug 2004 11:56:43 -0600, Ed Rasimus > > 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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On Mon, 23 Aug 2004 13:35:21 -0500, jcoulter
> wrote: >Ed Rasimus > wrote in >news > > > >> >> 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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On Mon, 23 Aug 2004 21:52:29 +0200, Mike Tommasi >
wrote: >On Mon, 23 Aug 2004 16:01:00 -0400, "Chuck Reid" > 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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"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" 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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On Mon, 23 Aug 2004 21:59:31 GMT, "Vincent" >
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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On Mon, 23 Aug 2004 16:15:02 -0600, Ed Rasimus
> wrote: >On Mon, 23 Aug 2004 21:59:31 GMT, "Vincent" > >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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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" > wrote in message ... > On Mon, 23 Aug 2004 13:35:21 -0500, jcoulter > > wrote: > > >Ed Rasimus > wrote in > >news > > > > > > > >> > >> 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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"Mike Tommasi" > wrote in message ... > On Sun, 22 Aug 2004 20:48:03 GMT, "jeffc" > wrote: > > > > >"Mike Tommasi" > wrote in message > .. . > >> > >> 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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"jcoulter" > wrote in message ... > Ed Rasimus > wrote in > news > > > > > > > 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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"jcoulter" > wrote in message ... > Ed Rasimus > wrote in > news > > > > > > > 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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"jcoulter" > wrote in message ... > Ed Rasimus > wrote in > news > > > > > > > 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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Ed Rasimus > 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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Ed Rasimus > 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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On Tue, 24 Aug 2004 00:56:44 GMT, "jeffc" > wrote:
> >"Mike Tommasi" > wrote in message .. . >> On Sun, 22 Aug 2004 20:48:03 GMT, "jeffc" > wrote: >> >> > >> >"Mike Tommasi" > wrote in message >> .. . >> >> >> >> 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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On Tue, 24 Aug 2004 00:56:44 GMT, "jeffc" > wrote:
> >"Mike Tommasi" > wrote in message .. . >> On Sun, 22 Aug 2004 20:48:03 GMT, "jeffc" > wrote: >> >> > >> >"Mike Tommasi" > wrote in message >> .. . >> >> >> >> 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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<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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"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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On 24 Aug 2004 14:57:18 GMT, (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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Beware the hot dog police!
d;D Who likes her kraut with kielbasa. And a nice Alsatian white. |
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On Tue, 24 Aug 2004 16:03:39 +0000 (UTC), enoavidh
> 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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