Voltron

But you didn't take a single bite. We all had gravy and onions as I recall. Some might have had it on the side to control volume. Tonight I made and ate some linguine carbonara for Alden's last dinner before school starts. It was good enough for seconds (pictured)

Machine-era.com makes my front pocket wallet and I'm very happy not having a big wallet in my back pocket. Cards and license are protected and I can strap cash or business cards front or back as well

Nothing is going to happen from you walking through that mess or cleaning up your shoes, Shelly. Bleach will be potent and effective for years so you have more than resolved any concern.

Um, Todd, I somehow pasted the whole forum into a post. And I navigated to this thread and made this post ALL INSIDE THIS FREAKISH POST:

The New Content thing happens to me all the time. When you hit that link or even hit "Back" as Chris says, the forum automatically does a search for new content, which is different than it used to be. Previously, if you were on the New Content page, clicked on a thread, then clicked Back, you would get exactly the same list of New Content as before (i.e., not a new search for all new content). Now that it does a search when you hit Back, if you have the same old instinct to hit the New Content button again, the forum gives you an error and tells you to wait 1 or 2 seconds between searches (Error Code 1C205/3). If you get out of the habit of hitting the button again, you still get all the new content without the error messages. Kapisch?

Have you taken them to the renovated Imperial War Museum? That was amazing for me and it is so interactive that kids would love it.

Food, yes,thanks Gene

Carson City has better looking good than when I spent way too much time there for work years ago.

Hungry now.

I was complimenting Dan's cooking. Of course, I hope he keeps posting pics regardless of food styling.

Birth year recording on AP SACD

Happy birthday Jack! Jam on you sexy CPA.

That's them. Fine swine.

No leftovers! Better start some more.

Pork ribs and Belgium Campo style flash fried broccolini

No, you're thinking of Suze Aardvark's advice!

I want to eat most everything Dan makes despite his presentation and photography. I made some salsa with criolla sella peppers and tomatoes from my little garden

We have discussed the course/coarse thing before, and you suggested that I should keep hassling you about it. Others probably thought I was being a total asshole, not that there's anything new about that.

Of course, if you spelled course with a u instead of an a in such situations, then you would be back on course and would sound much less coarse.

EVOO = extra virgin olive oil. I did not pour balsamic vinegar but put some on the side to dip a couple slices.

Garnish doesn't count even if you squeeze it, and counting ice would be dick-assinine! A G&T -- which can be garnished not at all or with things other than lime or lemon as the Brits would have it -- is not a cocktail in the traditional sense. A Dark & Stormy is a tougher call. Many recipes -- and perhaps Gene's own -- do not contain lime juice but do include a lime garnish. See above. But I would say that including lime juice is a better cocktail and therefore my recipe would meet the three ingredient requirement.

Gene is correct. The classic definition of a cocktail is a beverage with at least three ingredients, at least one of which is an alcoholic spirit. Traditionally, that meant a spirit, a liqueur, and a sweetener, or more generically a mixer of whatever kind. Back to the thread topic, although I didn't actually cook anything on this plate. I grew the tomatoes and basil and bought the mozzarella pearls, EVOO, salt and pepper. May add a bit of balsamic while eating.

Actually, I don't think the Pisco Sour ever went out of fashion in Peru or Chile, and nutmeg and dashes of bitters on the foam are standard for the drink. The fact that US bartenders make them properly can more accurately be traced back to Petraske and his influences.

RIP Sasha. That's a big impact in a short life. I hope he is sipping some true pre-prohibition juice in the real land of milk and honey. Cheers and thanks for getting the cocktail scene on a better path.

And what saison is this, pray tell?