Voltron

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?

Thanks Todd, Spectrum is back!

That Big Sound 2015 thing probably wore you down to a nub and left you open to something. I hope you bounce back quickly and take it easy for a minute. Cheers buddy!

There has been a disturbing lack of welcoming here since our off-topic political debate. I know I would feel left out if I were gerb0075 or any of the other fine new members in the last two weeks!

Not an option for me, either. Only option is default.

Oooh. I hope somebody does one of those long, sycophantic, Head-Fi fanboy style reviews of the tour and "interview" with founder Justin Wilson. That would be awesome. Don't forget the loving gear-in-production photographs and awkwardly posed portraits!