OT: Still cracks me up

[Jim Thompson]

Had my usual $120 lunch at one of my favorite Italian places (Tomaso's
for those of you living in the Valley).

After all these years I still crack up when I see this picture in the
hallway leading to the restrooms....

Loading Image...

...Jim Thompson

[Harry Dellamano]

Post by Jim Thompson
Had my usual $120 lunch at one of my favorite Italian places (Tomaso's
for those of you living in the Valley).
After all these years I still crack up when I see this picture in the
hallway leading to the restrooms....
http://www.analog-innovations.com/Musings/LorenMansfield.JPG
...Jim Thompson
--

It looks like it cranks up Sophia as much as you. See can't take her eyes
off them.

Harry

[Jim Thompson]

On Wed, 09 Mar 2005 22:21:19 GMT, "Harry Dellamano"

Post by Harry Dellamano

Post by Jim Thompson
Had my usual $120 lunch at one of my favorite Italian places (Tomaso's
for those of you living in the Valley).
After all these years I still crack up when I see this picture in the
hallway leading to the restrooms....
http://www.analog-innovations.com/Musings/LorenMansfield.JPG
...Jim Thompson
--

It looks like it cranks up Sophia as much as you. See can't take her eyes
off them.
Harry

That's what is cracking me up... the look on Sophia's face :-)

...Jim Thompson

[buck rojerz]

Post by Jim Thompson
On Wed, 09 Mar 2005 22:21:19 GMT, "Harry Dellamano"

Post by Harry Dellamano

Post by Jim Thompson
Had my usual $120 lunch at one of my favorite Italian places
(Tomaso's for those of you living in the Valley).
After all these years I still crack up when I see this picture in
the hallway leading to the restrooms....
http://www.analog-innovations.com/Musings/LorenMansfield.JPG
...Jim Thompson
--

It looks like it cranks up Sophia as much as you. See can't take her eyes
off them.
Harry

That's what is cracking me up... the look on Sophia's face :-)
...Jim Thompson

Certsinly doesn't look like lust... more like disgust. ;o)

buck

[Rich Grise]

Post by Jim Thompson
Had my usual $120 lunch at one of my favorite Italian places (Tomaso's
for those of you living in the Valley).
After all these years I still crack up when I see this picture in the
hallway leading to the restrooms....
http://www.analog-innovations.com/Musings/LorenMansfield.JPG

I remember seeing this pic in a magazine last millennium - probably
Playboy - and they called attention to Ms. Loren's sight-line...

Cheers!
Rich

[Tom MacIntyre]

Post by Rich Grise

Post by Jim Thompson
Had my usual $120 lunch at one of my favorite Italian places (Tomaso's
for those of you living in the Valley).
After all these years I still crack up when I see this picture in the
hallway leading to the restrooms....
http://www.analog-innovations.com/Musings/LorenMansfield.JPG

I remember seeing this pic in a magazine last millennium - probably
Playboy - and they called attention to Ms. Loren's sight-line...
Cheers!
Rich

So nice to read a post of this nature that didn't say "site-line". :-)

Tom

[Spehro Pefhany]

On Wed, 09 Mar 2005 14:24:43 -0700, the renowned Jim Thompson

Post by Jim Thompson
Had my usual $120 lunch at one of my favorite Italian places (Tomaso's
for those of you living in the Valley).
After all these years I still crack up when I see this picture in the
hallway leading to the restrooms....
http://www.analog-innovations.com/Musings/LorenMansfield.JPG
...Jim Thompson

Did you end up having a nice rack of lamb or something?


Best regards,
Spehro Pefhany

[Jim Thompson]

On Wed, 09 Mar 2005 17:59:42 -0500, Spehro Pefhany

Post by Spehro Pefhany
On Wed, 09 Mar 2005 14:24:43 -0700, the renowned Jim Thompson

Post by Jim Thompson
Had my usual $120 lunch at one of my favorite Italian places (Tomaso's
for those of you living in the Valley).
After all these years I still crack up when I see this picture in the
hallway leading to the restrooms....
http://www.analog-innovations.com/Musings/LorenMansfield.JPG
...Jim Thompson

Did you end up having a nice rack of lamb or something?
Best regards,
Spehro Pefhany

No. This was just a light lunch ;-) "N" had a flank steak "salad",
and I decided to go peasant food and had chicken and sausage; and a
bottle-and-a-half of Col di Sasso. Then an Italian ice with assorted
berries and Espresso.

...Jim Thompson

[John Larkin]

On Wed, 09 Mar 2005 16:06:57 -0700, Jim Thompson

Post by Jim Thompson
On Wed, 09 Mar 2005 17:59:42 -0500, Spehro Pefhany

Post by Spehro Pefhany
On Wed, 09 Mar 2005 14:24:43 -0700, the renowned Jim Thompson

Post by Jim Thompson
Had my usual $120 lunch at one of my favorite Italian places (Tomaso's
for those of you living in the Valley).
After all these years I still crack up when I see this picture in the
hallway leading to the restrooms....
http://www.analog-innovations.com/Musings/LorenMansfield.JPG
...Jim Thompson

Did you end up having a nice rack of lamb or something?
Best regards,
Spehro Pefhany

No. This was just a light lunch ;-) "N" had a flank steak "salad",
and I decided to go peasant food and had chicken and sausage; and a
bottle-and-a-half of Col di Sasso. Then an Italian ice with assorted
berries and Espresso.
...Jim Thompson

I'm taking Mo out tonight to our second-favorite Vietnamese
restaurant. We'll eat our fill and have leftovers to take home, total
maybe $16, $20 with tip. No wine, but the tea is good and free.

John

[Watson A.Name - "Watt Sun, the Dark Remover"]

"John Larkin" <***@highSNIPlandTHIStechPLEASEnology.com> wrote in
message news:***@4ax.com...

[snip]

Post by John Larkin
I'm taking Mo out tonight to our second-favorite Vietnamese
restaurant. We'll eat our fill and have leftovers to take home, total
maybe $16, $20 with tip. No wine, but the tea is good and free.
John

That's one reason I laugh when people wanna go to Dennys. They
(especially here in O.C. where there's the largest V.N. community
outside of Saigon) can go down the street and get a *really* decent meal
for half the price of Dennys. At work we do lunch for $22 for three,
not counting the beer & tips. :-P

There's a V.N. bakery here named Lily's that makes fresh beignets like
you get in the Big Easy, for three for a dollar. And they have that
infernal chrome contraption coffee machine going like crazy, too, all
throughout lunch.
http://www.crescentcitybeignets.com/beignet.html

Monday one of the Vietnamese ladies at work is having her birthday. She
invited us over for lunch, and *she's* making the lunch! I said,
waitaminute! Aren't we supposed to treat _you_?? Heh, tho I'm not
complaining about it!

[Spehro Pefhany]

On Wed, 9 Mar 2005 19:54:56 -0800, the renowned "Watson A.Name -

Post by Watson A.Name - "Watt Sun, the Dark Remover"
[snip]

Post by John Larkin
I'm taking Mo out tonight to our second-favorite Vietnamese
restaurant. We'll eat our fill and have leftovers to take home, total
maybe $16, $20 with tip. No wine, but the tea is good and free.
John

That's one reason I laugh when people wanna go to Dennys. They
(especially here in O.C. where there's the largest V.N. community
outside of Saigon) can go down the street and get a *really* decent meal
for half the price of Dennys. At work we do lunch for $22 for three,
not counting the beer & tips. :-P

Delicious Viet (Pho, Bun or Com) lunch for two in the GTA for C20 (US
17) including tip and two truly excellent drip ice coffees with
condensed milk. Outside the Toronto area, the quality gets spotty
though, and of course the price increases.

Post by Watson A.Name - "Watt Sun, the Dark Remover"
There's a V.N. bakery here named Lily's that makes fresh beignets like
you get in the Big Easy, for three for a dollar. And they have that
infernal chrome contraption coffee machine going like crazy, too, all
throughout lunch.
http://www.crescentcitybeignets.com/beignet.html

Good little Vietnamese subs (bahn mi) here, they used to be C1.00 in
Chinatown, but inflation has caught up with them and they're now 1.50
or 2.00 depending.

The French seem to have taught them how to cook well- light fresh
ingredients loaded with coriander, super-fresh crusty baguettes,
excellent coffee.

Post by Watson A.Name - "Watt Sun, the Dark Remover"
Monday one of the Vietnamese ladies at work is having her birthday. She
invited us over for lunch, and *she's* making the lunch! I said,
waitaminute! Aren't we supposed to treat _you_?? Heh, tho I'm not
complaining about it!

Home cooked is a great opportunity to try things. One of the ladies in
my Chinese class last year brought in a whole bunch of home Laotian
cooking-- one of the ingredients was special seaweed her mom collected
from a river in Laos.

[e***@bellatlantic.net]

Post by John Larkin
I'm taking Mo out tonight to our second-favorite Vietnamese
restaurant. We'll eat our fill and have leftovers to take home, total
maybe $16, $20 with tip. No wine, but the tea is good and free.
John

And no extra charge for the Nuoc Mam.

Ed

[Spehro Pefhany]

Post by e***@bellatlantic.net

Post by John Larkin
I'm taking Mo out tonight to our second-favorite Vietnamese
restaurant. We'll eat our fill and have leftovers to take home, total
maybe $16, $20 with tip. No wine, but the tea is good and free.
John

And no extra charge for the Nuoc Mam.
Ed

I should hope not. A few shots of Sriracha hot sauce in there, maybe
throw some of the marinated veggies in and pour it on.


Best regards,
Spehro Pefhany

[Paul Hovnanian P.E.]

Post by John Larkin
On Wed, 09 Mar 2005 16:06:57 -0700, Jim Thompson

Post by Jim Thompson
On Wed, 09 Mar 2005 17:59:42 -0500, Spehro Pefhany

Post by Spehro Pefhany
On Wed, 09 Mar 2005 14:24:43 -0700, the renowned Jim Thompson

Post by Jim Thompson
Had my usual $120 lunch at one of my favorite Italian places (Tomaso's
for those of you living in the Valley).
After all these years I still crack up when I see this picture in the
hallway leading to the restrooms....
http://www.analog-innovations.com/Musings/LorenMansfield.JPG
...Jim Thompson

Did you end up having a nice rack of lamb or something?
Best regards,
Spehro Pefhany

No. This was just a light lunch ;-) "N" had a flank steak "salad",
and I decided to go peasant food and had chicken and sausage; and a
bottle-and-a-half of Col di Sasso. Then an Italian ice with assorted
berries and Espresso.
...Jim Thompson

I'm taking Mo out tonight to our second-favorite Vietnamese
restaurant. We'll eat our fill and have leftovers to take home, total
maybe $16, $20 with tip. No wine, but the tea is good and free.

Be careful. Loading Image...

[Spehro Pefhany]

On Wed, 09 Mar 2005 22:51:36 -0800, the renowned "Paul Hovnanian P.E."

Post by Paul Hovnanian P.E.

Post by John Larkin
On Wed, 09 Mar 2005 16:06:57 -0700, Jim Thompson

Post by Jim Thompson
On Wed, 09 Mar 2005 17:59:42 -0500, Spehro Pefhany

Post by Spehro Pefhany
On Wed, 09 Mar 2005 14:24:43 -0700, the renowned Jim Thompson

Post by Jim Thompson
Had my usual $120 lunch at one of my favorite Italian places (Tomaso's
for those of you living in the Valley).
After all these years I still crack up when I see this picture in the
hallway leading to the restrooms....
http://www.analog-innovations.com/Musings/LorenMansfield.JPG
...Jim Thompson

Did you end up having a nice rack of lamb or something?
Best regards,
Spehro Pefhany

No. This was just a light lunch ;-) "N" had a flank steak "salad",
and I decided to go peasant food and had chicken and sausage; and a
bottle-and-a-half of Col di Sasso. Then an Italian ice with assorted
berries and Espresso.
...Jim Thompson

I'm taking Mo out tonight to our second-favorite Vietnamese
restaurant. We'll eat our fill and have leftovers to take home, total
maybe $16, $20 with tip. No wine, but the tea is good and free.

Be careful. http://www.hovnanian.com/images/Fortune.gif

Reminds me of the (probably apocryphal) story of the Western guy in
Vietnam who was offered some home-made stew. He asked what kind it
was, and the one that could speak English the best said "chicken". So
he has some, and it's pretty good. Doesn't quite taste like chicken,
but it's good. He's ladling his second bowl out of the pot and he
pulls out a bone about 7" long. He asks again what the stew is. The
Vietnamese fellow says "it's chicken, CHICKEN! you know, bow-wow!
bow-wow! chicken".

[Jim Thompson]

On Wed, 09 Mar 2005 16:35:26 -0800, John Larkin

Post by John Larkin
On Wed, 09 Mar 2005 16:06:57 -0700, Jim Thompson

[snip]

Post by John Larkin

Post by Jim Thompson
No. This was just a light lunch ;-) "N" had a flank steak "salad",
and I decided to go peasant food and had chicken and sausage; and a
bottle-and-a-half of Col di Sasso. Then an Italian ice with assorted
berries and Espresso.
...Jim Thompson

I'm taking Mo out tonight to our second-favorite Vietnamese
restaurant. We'll eat our fill and have leftovers to take home, total
maybe $16, $20 with tip. No wine, but the tea is good and free.
John

The Burger King a few blocks from here went belly-up. <CHEER> <CHEER>

The building now houses Eddie Chan's Bistro... nice pot-stickers and
spring rolls!

...Jim Thompson

[John Larkin]

On Thu, 10 Mar 2005 07:34:47 -0700, Jim Thompson

Post by Jim Thompson
On Wed, 09 Mar 2005 16:35:26 -0800, John Larkin

Post by John Larkin
On Wed, 09 Mar 2005 16:06:57 -0700, Jim Thompson

[snip]

Post by John Larkin

Post by Jim Thompson
No. This was just a light lunch ;-) "N" had a flank steak "salad",
and I decided to go peasant food and had chicken and sausage; and a
bottle-and-a-half of Col di Sasso. Then an Italian ice with assorted
berries and Espresso.
...Jim Thompson

I'm taking Mo out tonight to our second-favorite Vietnamese
restaurant. We'll eat our fill and have leftovers to take home, total
maybe $16, $20 with tip. No wine, but the tea is good and free.
John

The Burger King a few blocks from here went belly-up. <CHEER> <CHEER>
The building now houses Eddie Chan's Bistro... nice pot-stickers and
spring rolls!
...Jim Thompson

Next time you're in San Francisco, have dim sum *and* dinner at Harbor
Village. It's a high-end Chinese restaurant: fabulous Peking duck,
amazing seafood. They have the exotica, shark-fin soup, bird's nest
dessert (about $150, I recall.) You could easily spend $500 a head if
you want the fancy stuff. We had dim sum for four on Saturday, $66
total, not bad for such yummies. In the mini-chinatown where I work,
you can get a mountain of chow mein (enough to feed me four times)
with tea and fortune cookie for $3.50, or a small bucket of takeout
noodles or fried rice for $0.75.

John

[Jim Thompson]

On Thu, 10 Mar 2005 08:21:17 -0800, John Larkin

Post by John Larkin
On Thu, 10 Mar 2005 07:34:47 -0700, Jim Thompson

Post by Jim Thompson
On Wed, 09 Mar 2005 16:35:26 -0800, John Larkin

Post by John Larkin
On Wed, 09 Mar 2005 16:06:57 -0700, Jim Thompson

[snip]

Post by John Larkin

Post by Jim Thompson
No. This was just a light lunch ;-) "N" had a flank steak "salad",
and I decided to go peasant food and had chicken and sausage; and a
bottle-and-a-half of Col di Sasso. Then an Italian ice with assorted
berries and Espresso.
...Jim Thompson

I'm taking Mo out tonight to our second-favorite Vietnamese
restaurant. We'll eat our fill and have leftovers to take home, total
maybe $16, $20 with tip. No wine, but the tea is good and free.
John

The Burger King a few blocks from here went belly-up. <CHEER> <CHEER>
The building now houses Eddie Chan's Bistro... nice pot-stickers and
spring rolls!
...Jim Thompson

Next time you're in San Francisco, have dim sum *and* dinner at Harbor
Village. It's a high-end Chinese restaurant: fabulous Peking duck,
amazing seafood. They have the exotica, shark-fin soup, bird's nest
dessert (about $150, I recall.) You could easily spend $500 a head if
you want the fancy stuff. We had dim sum for four on Saturday, $66
total, not bad for such yummies. In the mini-chinatown where I work,
you can get a mountain of chow mein (enough to feed me four times)
with tea and fortune cookie for $3.50, or a small bucket of takeout
noodles or fried rice for $0.75.
John

When I was a student at MIT I was an at-least-twice-a-week visitor to
Boston's chinatown restaurants.

We frequented one place (Golden Rice) so much, that, when we
graduated, the restaurant closed for the evening and threw us a
private party.

...Jim Thompson

[Spehro Pefhany]

On Thu, 10 Mar 2005 08:21:17 -0800, the renowned John Larkin

Post by John Larkin
Next time you're in San Francisco, have dim sum *and* dinner at Harbor
Village. It's a high-end Chinese restaurant: fabulous Peking duck,
amazing seafood. They have the exotica, shark-fin soup, bird's nest
dessert (about $150, I recall.) You could easily spend $500 a head if
you want the fancy stuff.

Wow. I think I'll pop over to Beijing and try the real stuff! The "Big
Pear Beijing Duck" restaurant is supposed to be trendy and good.

Post by John Larkin
We had dim sum for four on Saturday, $66
total, not bad for such yummies.

The most expensive here that I know of for dim sum can run about $120
US for two, the cheapest good place about $12. Location and decor
mostly, but the food is noticably better at the fancy place.

Post by John Larkin
In the mini-chinatown where I work,
you can get a mountain of chow mein (enough to feed me four times)
with tea and fortune cookie for $3.50, or a small bucket of takeout
noodles or fried rice for $0.75.
John

Chop suey was invented in San Francisco, no? For greasy noodles, I
prefer Shanghai noodles (the big fat homemade noodles). Less surface
area to soak up the oil.


Best regards,
Spehro Pefhany

[John Woodgate]

The most expensive here that I know of for dim sum can run about $120 US
for two, the cheapest good place about $12. Location and decor mostly,
but the food is noticably better at the fancy place.

Well, that's only 10 dB difference. Money = power, you know.

[Chuck Harris]

Post by John Woodgate

The most expensive here that I know of for dim sum can run about $120 US
for two, the cheapest good place about $12. Location and decor mostly,
but the food is noticably better at the fancy place.

Well, that's only 10 dB difference. Money = power, you know.

Nah! It should be 20dB, money = potential.

-Chuck

[John Larkin]

On Fri, 11 Mar 2005 04:01:19 -0500, Spehro Pefhany

Post by Spehro Pefhany
On Thu, 10 Mar 2005 08:21:17 -0800, the renowned John Larkin

Post by John Larkin
Next time you're in San Francisco, have dim sum *and* dinner at Harbor
Village. It's a high-end Chinese restaurant: fabulous Peking duck,
amazing seafood. They have the exotica, shark-fin soup, bird's nest
dessert (about $150, I recall.) You could easily spend $500 a head if
you want the fancy stuff.

Wow. I think I'll pop over to Beijing and try the real stuff! The "Big
Pear Beijing Duck" restaurant is supposed to be trendy and good.

Post by John Larkin
We had dim sum for four on Saturday, $66
total, not bad for such yummies.

The most expensive here that I know of for dim sum can run about $120
US for two, the cheapest good place about $12. Location and decor
mostly, but the food is noticably better at the fancy place.

The lower-end stuff tends to substitute mass quantities of MSG for
quality ingredients, which causes physiological side effects (heads
exploding, stuff like that) for some of us.

Post by Spehro Pefhany

Post by John Larkin
In the mini-chinatown where I work,
you can get a mountain of chow mein (enough to feed me four times)
with tea and fortune cookie for $3.50, or a small bucket of takeout
noodles or fried rice for $0.75.
John

Chop suey was invented in San Francisco, no?

I think so. Fortune cookies for sure...

http://www.sanfranciscochinatown.com/culture/fortunecookie.html

We just bought Louie family fortune cookie factory on Otis street. The
family is finally going out of the cookie business (foreign
competition, I guess)... I don't know what they're going to do with
the Rube Goldberg machine that makes the cookies.

Post by Spehro Pefhany
For greasy noodles, I
prefer Shanghai noodles (the big fat homemade noodles). Less surface
area to soak up the oil.

The Brat loves the Hong Kong crispy noodles. They're a tangle of very
thin, very crispy, slightly scorched noodles placed in wedges like a
pie, sort of. There's a pile of chicken and veggies and sauce in the
middle, so as soon as it's served the center starts getting soggy and
the outer circumferance stays crispy. Fun to eat.

John

So much food, so little time.

[John Woodgate]

Post by John Larkin
The lower-end stuff tends to substitute mass quantities of MSG for
quality ingredients, which causes physiological side effects (heads
exploding, stuff like that) for some of us.

I used to have no problem, and then about a year ago, it began to give
me violent vertigo and nystagmus. Obviously, I have to very carefully
avoid it. I do have some medication in case I ingest some unknowingly.
It's the same stuff they give for paranoia (but not as big a dose).

[Jim Thompson]

On Fri, 11 Mar 2005 15:25:21 +0000, John Woodgate

Post by John Woodgate

Post by John Larkin
The lower-end stuff tends to substitute mass quantities of MSG for
quality ingredients, which causes physiological side effects (heads
exploding, stuff like that) for some of us.

I used to have no problem, and then about a year ago, it began to give
me violent vertigo and nystagmus. Obviously, I have to very carefully
avoid it. I do have some medication in case I ingest some unknowingly.
It's the same stuff they give for paranoia (but not as big a dose).

I have the same problem with bi-sulfites. I think these chemicals
have cumulative effects.

...Jim Thompson

[Chuck Harris]

Post by Jim Thompson
On Fri, 11 Mar 2005 15:25:21 +0000, John Woodgate

Post by John Woodgate
I used to have no problem, and then about a year ago, it began to give
me violent vertigo and nystagmus. Obviously, I have to very carefully
avoid it. I do have some medication in case I ingest some unknowingly.
It's the same stuff they give for paranoia (but not as big a dose).

I have the same problem with bi-sulfites. I think these chemicals
have cumulative effects.
...Jim Thompson

Trying to find wine without bi-sulfites can be a chore.

-Chuck

[Jim Thompson]

On Fri, 11 Mar 2005 11:30:54 -0500, Chuck Harris

Post by Chuck Harris

Post by Jim Thompson
On Fri, 11 Mar 2005 15:25:21 +0000, John Woodgate

Post by John Woodgate
I used to have no problem, and then about a year ago, it began to give
me violent vertigo and nystagmus. Obviously, I have to very carefully
avoid it. I do have some medication in case I ingest some unknowingly.
It's the same stuff they give for paranoia (but not as big a dose).

I have the same problem with bi-sulfites. I think these chemicals
have cumulative effects.
...Jim Thompson

Trying to find wine without bi-sulfites can be a chore.
-Chuck

My rule of thumb is to not buy wines that are under 13.5% alcohol...
they don't need added preservatives for long shelf life.

Naturally occurring levels of sodium bi-sulfite don't seem to bother
me.

In my personal opinion (phrase recommended by my lawyer ;-),
"Two-buck-Chuck" at Trader Joe's is a killer.

...Jim Thompson

[Chuck Harris]

Post by Jim Thompson

Post by Chuck Harris

Post by Jim Thompson
I have the same problem with bi-sulfites. I think these chemicals
have cumulative effects.
...Jim Thompson

Trying to find wine without bi-sulfites can be a chore.
-Chuck

My rule of thumb is to not buy wines that are under 13.5% alcohol...
they don't need added preservatives for long shelf life.
Naturally occurring levels of sodium bi-sulfite don't seem to bother
me.
In my personal opinion (phrase recommended by my lawyer ;-),
"Two-buck-Chuck" at Trader Joe's is a killer.
...Jim Thompson

Sodium Bisulfate is used to sanitize the wine making equipment, some
is always left behind. It is also used to stop fermentation. So,
sweeter wines will have more bi-sulfates than drier wines.

Preservation, and the alcohol percentage have nothing to do with the
use of sodium bisulfate.

-Chuck (an old beer maker)

[Jim Thompson]

On Fri, 11 Mar 2005 18:12:10 -0500, Chuck Harris

Post by Chuck Harris

Post by Jim Thompson

Post by Chuck Harris

Post by Jim Thompson
I have the same problem with bi-sulfites. I think these chemicals
have cumulative effects.
...Jim Thompson

Trying to find wine without bi-sulfites can be a chore.
-Chuck

My rule of thumb is to not buy wines that are under 13.5% alcohol...
they don't need added preservatives for long shelf life.
Naturally occurring levels of sodium bi-sulfite don't seem to bother
me.
In my personal opinion (phrase recommended by my lawyer ;-),
"Two-buck-Chuck" at Trader Joe's is a killer.
...Jim Thompson

Sodium Bisulfate is used to sanitize the wine making equipment, some
is always left behind. It is also used to stop fermentation. So,
sweeter wines will have more bi-sulfates than drier wines.
Preservation, and the alcohol percentage have nothing to do with the
use of sodium bisulfate.
-Chuck (an old beer maker)

Beer-maker =/= Wine-maker ;-)

However, "sweeter wines will have more bi-sulfates than drier wines"
is true , for the reason you state.

But, Bisulfate =/= bisulfite ( HSO4 =/= HSO3 :-)

Sodium bisulfite is often used _illicitly_, because it's an
anti-oxidant; as is anti-freeze in certain, now-banned, Austrian
wines.

Sodium bisulfite (anti-oxidant) has been banned, in the USA, from use
in salad bars, since it can kill asthmatics.

High alcohol wines stop fermentation on their own... the high alcohol
level kills the yeast, thus they need no sodium bisulf(a,i)te to stop
the fermentation.

...Jim Thompson

[Chuck Harris]

Post by Jim Thompson

Post by Chuck Harris

Post by Jim Thompson
...Jim Thompson

Sodium Bisulfate is used to sanitize the wine making equipment, some
is always left behind. It is also used to stop fermentation. So,
sweeter wines will have more bi-sulfates than drier wines.
Preservation, and the alcohol percentage have nothing to do with the
use of sodium bisulfate.
-Chuck (an old beer maker)

Beer-maker =/= Wine-maker ;-)

Agreed, but don't you imagine that someone who has enough interest in
the actions of yeast, to take the time to homebrew beer, might know a
thing or two about making wine?

Post by Jim Thompson
However, "sweeter wines will have more bi-sulfates than drier wines"
is true , for the reason you state.
But, Bisulfate =/= bisulfite ( HSO4 =/= HSO3 :-)

A typo, or brain fart, as you wish. Substitute bisulfite for wherever
I typed bisulfate, and everything I said remains the same.

Post by Jim Thompson
Sodium bisulfite is often used _illicitly_, because it's an
anti-oxidant; as is anti-freeze in certain, now-banned, Austrian
wines.
Sodium bisulfite (anti-oxidant) has been banned, in the USA, from use
in salad bars, since it can kill asthmatics.
High alcohol wines stop fermentation on their own... the high alcohol
level kills the yeast, thus they need no sodium bisulf(a,i)te to stop
the fermentation.

Alcohol content is the result of the type of yeast and how much
sugar (percentage) you start with. If the yeast is allowed to run to
completion, the wine will be extremely dry in taste. You can have a
wine where the yeast has stopped naturally, that has only 2-3% alcohol.

It would probably taste very much like a very thin pinot griggio.

So, since some folk like a less astringent wine, the winemakers routinely
they add a little sodium bisulfite to the wine to kill of the yeast before
all of the sugar has been converted.

As to stabilizing the wine, the alcohol content helps, but won't do it.
Wine makers have always added some sort of preservative or another to the
mix. Now-a-days, most use sodium bisulfite. Some vinters will just use
sulfur dioxide gas and bubble it through the wine. Does the same thing,
but without adding sodium to the wine.


-Chuck

[Chuck Harris]

Post by Chuck Harris
mix. Now-a-days, most use sodium bisulfite. Some vinters will just use

^vintners^, but still
not the word I wanted, I'll just be boring and say, "wine makers" again.

Post by Chuck Harris
sulfur dioxide gas and bubble it through the wine. Does the same thing,
but without adding sodium to the wine.
-Chuck

[John Woodgate]

I read in sci.electronics.design that Chuck Harris <cf-NO-SPAM-

Post by Chuck Harris
Sodium Bisulfate

Fite not fate! You would NOT enjoy wine laced with sodium bisulfate.
Apart from being extremely acidic, it is closely related to the strong
laxative Glauber's salt (sodium sulfate).

I write this only so that no-one will be misled into an unpleasant
experience.

[Chuck Harris]

Post by John Woodgate
I read in sci.electronics.design that Chuck Harris <cf-NO-SPAM-

Post by Chuck Harris
Sodium Bisulfate

Fite not fate! You would NOT enjoy wine laced with sodium bisulfate.
Apart from being extremely acidic, it is closely related to the strong
laxative Glauber's salt (sodium sulfate).
I write this only so that no-one will be misled into an unpleasant
experience.

Thanks for sharing John, but I already corrected this typo twice.

-Chuck

[John Woodgate]

I read in sci.electronics.design that Chuck Harris <cf-NO-SPAM-

Post by Chuck Harris
Thanks for sharing John, but I already corrected this typo twice.

Indeed, but you had not, *to my knowledge*, done so when I posted my
article.

[Chuck Harris]

Post by John Woodgate
I read in sci.electronics.design that Chuck Harris <cf-NO-SPAM-

Post by Chuck Harris
Thanks for sharing John, but I already corrected this typo twice.

Indeed, but you had not, *to my knowledge*, done so when I posted my
article.

Hi John,

I made the original posting at 6:12pm (EST),
Jim Thompson corrected me at 6:53pm (EST),
I made a correction posting at 9:57pm (EST),

and

you responded to my original note at 1:40am (EST).

Even accounting for the hops over the pond, you had all of these
postings infront of you when you made your posting.

It is impossible to retract anything you post on the usenet. The best
you can do is post a note acknowledging,or correcting the misinformation.
I did that.


-Chuck

[John Woodgate]

I read in sci.electronics.design that Chuck Harris <cf-NO-SPAM-

Post by Chuck Harris
Even accounting for the hops over the pond, you had all of these
postings infront of you when you made your posting.

I do not lie.
Especially about something as footling as this.

[Clarence_A]

Post by John Woodgate
I read in sci.electronics.design that Chuck Harris <cf-NO-SPAM-

Post by Chuck Harris
Even accounting for the hops over the pond, you had all of

these

Post by John Woodgate

Post by Chuck Harris
postings infront of you when you made your posting.

I do not lie.
Especially about something as footling as this.

But you do get really irritating!

[Rich Grise]

Post by Clarence_A

Post by John Woodgate
I read in sci.electronics.design that Chuck Harris <cf-NO-SPAM-

Post by Chuck Harris
Even accounting for the hops over the pond, you had all of

these

Post by John Woodgate

Post by Chuck Harris
postings infront of you when you made your posting.

I do not lie.
Especially about something as footling as this.

But you do get really irritating!

Irritating is as irritating does.

Cheers!
Rich

[Clarence_A]

<snip>

Post by Rich Grise

Post by Clarence_A

Post by John Woodgate
I do not lie.
Especially about something as footling as this.

But you do get really irritating!

Irritating is as irritating does.
Cheers!
Rich

Word from the master..... (:>)

[Chuck Harris]

I am sorry John,

I do not think you are lying. Not at all, I am just stating
what I know. I usually check the responses to an unsettling
article before I post, but as I say, *usually*.

My only intended response to your post was a short quip.
This has gone far beyond what it is worth.

See you around the pike,

-Chuck

Post by John Woodgate
I read in sci.electronics.design that Chuck Harris <cf-NO-SPAM-

Post by Chuck Harris
Even accounting for the hops over the pond, you had all of these
postings infront of you when you made your posting.

I do not lie.
Especially about something as footling as this.

[Winfield Hill]

Chuck Harris wrote...

Post by Chuck Harris
It is impossible to retract anything you post on the usenet. The best
you can do is post a note acknowledging,or correcting the misinformation.
I did that.

No, most of the better news-posting clients let you cancel your post.
If done right away, before here are any replies, the cancel winds its
way through the world of servers and removes the post before it does
much damage. I've cancelled posts a few times when I made a horrible
mistake and realized it soon enough. The cancel seemed to work fine.
BTW, Google lets the original poster cancel a post stored in their
archive, even weeks (and months or years?) later, IIRC.

[Chuck Harris]

Post by Winfield Hill
Chuck Harris wrote...

Post by Chuck Harris
It is impossible to retract anything you post on the usenet. The best
you can do is post a note acknowledging,or correcting the misinformation.
I did that.

No, most of the better news-posting clients let you cancel your post.
If done right away, before here are any replies, the cancel winds its
way through the world of servers and removes the post before it does
much damage. I've cancelled posts a few times when I made a horrible
mistake and realized it soon enough. The cancel seemed to work fine.
BTW, Google lets the original poster cancel a post stored in their
archive, even weeks (and months or years?) later, IIRC.

Hi Win,

You can try, but cancelling a post is purely at the discression
of the receiving news hosts. I have tried cancelling posts, I thought
better of, within seconds of posting, and found they made it all over the
world. And to add insult to injury, Google will never cancel, and nor will
most. I have found things I have cancelled in Google. So, as I said, you
cannot take back anything you post on usenet. The best you can do is post
a retraction, or an acknowledgement of your mistake.

One of the advantages of posting discussions on binary newsgroups, is they
are rarely archived.

-Chuck

[Bob Stephens]

Post by Winfield Hill
Chuck Harris wrote...

Post by Chuck Harris
It is impossible to retract anything you post on the usenet. The best
you can do is post a note acknowledging,or correcting the misinformation.
I did that.

No, most of the better news-posting clients let you cancel your post.
If done right away, before here are any replies, the cancel winds its
way through the world of servers and removes the post before it does
much damage. I've cancelled posts a few times when I made a horrible
mistake and realized it soon enough. The cancel seemed to work fine.
BTW, Google lets the original poster cancel a post stored in their
archive, even weeks (and months or years?) later, IIRC.

I had someone email me directly to ak me to retract a reply I had made
to his goof to remove all evidence of the incident. I was happy to do
so, but hadn't been aware that it was possible prior to that.


Bob

[Noah Little]

Post by Chuck Harris
I made the original posting at 6:12pm (EST),
Jim Thompson corrected me at 6:53pm (EST),
I made a correction posting at 9:57pm (EST),
and
you responded to my original note at 1:40am (EST).
Even accounting for the hops over the pond, you had all of these
postings infront of you when you made your posting.

Sorry, Chuck, but if you knew as much about Usenet as you purport to,
you would also know that having specific knowledge of what John had in
front of him was impossible.

But more to the point, it was your taking exception to something quite
trivial that precipitated this whole silly exchange. Now, tell the
group you're sorry, and go and sin no more.

[Blair P. Houghton]

Post by Jim Thompson
The Burger King a few blocks from here went belly-up. <CHEER> <CHEER>
The building now houses Eddie Chan's Bistro... nice pot-stickers and
spring rolls!

Tried Mr. Chaos yet? Less faintsy, but a bit more tastier.

--Blair
"Maybe tomorrow."

[Jim Thompson]

Post by Blair P. Houghton

Post by Jim Thompson
The Burger King a few blocks from here went belly-up. <CHEER> <CHEER>
The building now houses Eddie Chan's Bistro... nice pot-stickers and
spring rolls!

Tried Mr. Chaos yet? Less faintsy, but a bit more tastier.
--Blair
"Maybe tomorrow."

I don't know that one. Where is it? (I wouldn't call Eddie Chan's
"fancy"... sorta mundane setting)

...Jim Thompson

[Blair P. Houghton]

Post by Jim Thompson

Post by Blair P. Houghton

Post by Jim Thompson
The Burger King a few blocks from here went belly-up. <CHEER> <CHEER>
The building now houses Eddie Chan's Bistro... nice pot-stickers and
spring rolls!

Tried Mr. Chaos yet? Less faintsy, but a bit more tastier.
"Maybe tomorrow."

I don't know that one. Where is it? (I wouldn't call Eddie Chan's
"fancy"... sorta mundane setting)

For what's basically a neighborhood chinese restaurant,
EC is tarted up.

Mr. Chaos (aka Mr. Chao's Asian Bistro) is in that little
strip-mall just West of the Sonic on Chandler, near the
restaurant box that can't keep a tenant (now fixing to try
to put an iteration of Havana Cafe' out of business).

I ignored it for a couple of years, but finally tried it last
week, and it was very good. At least the things I got were
very good. It's hard to impress with brown rice, though, and
they did. It was brown rice, not fried rice. Very nice. And
the shrimp dish was light, tasty, and perfectly cooked.

--Blair
"Looking forward to fried plantain, though."

[John Fields]

Post by Blair P. Houghton
"Looking forward to fried plantain, though."

---
Platanos maduros? Very close to the essence of life. That and Yuca
frita.

[Spehro Pefhany]

On Wed, 09 Mar 2005 16:06:57 -0700, the renowned Jim Thompson

Post by Jim Thompson
On Wed, 09 Mar 2005 17:59:42 -0500, Spehro Pefhany

Post by Spehro Pefhany
On Wed, 09 Mar 2005 14:24:43 -0700, the renowned Jim Thompson

Post by Jim Thompson
Had my usual $120 lunch at one of my favorite Italian places (Tomaso's
for those of you living in the Valley).
After all these years I still crack up when I see this picture in the
hallway leading to the restrooms....
http://www.analog-innovations.com/Musings/LorenMansfield.JPG
...Jim Thompson

Did you end up having a nice rack of lamb or something?
Best regards,
Spehro Pefhany

No. This was just a light lunch ;-) "N" had a flank steak "salad",
and I decided to go peasant food and had chicken and sausage; and a
bottle-and-a-half of Col di Sasso. Then an Italian ice with assorted
berries and Espresso.
...Jim Thompson

Sounds good. I don't think I could drink that much wine at lunch.

Speaking of crack ups etc., do you think this one was worth it for Mr.
Stonecipher?

Loading Image...



Best regards,
Spehro Pefhany

[Jim Thompson]

On Thu, 10 Mar 2005 00:06:10 -0500, Spehro Pefhany

Post by Spehro Pefhany
On Wed, 09 Mar 2005 16:06:57 -0700, the renowned Jim Thompson

[snip]

Post by Spehro Pefhany

Post by Jim Thompson
No. This was just a light lunch ;-) "N" had a flank steak "salad",
and I decided to go peasant food and had chicken and sausage; and a
bottle-and-a-half of Col di Sasso. Then an Italian ice with assorted
berries and Espresso.
...Jim Thompson

Sounds good. I don't think I could drink that much wine at lunch.

Then you go home and take a nap ;-)

Post by Spehro Pefhany
Speaking of crack ups etc., do you think this one was worth it for Mr.
Stonecipher?
http://www.speff.com/dpeabody.jpg

I don't know. Maybe she has long, wrap-around legs, and gives good
head ;-)

Post by Spehro Pefhany
Best regards,
Spehro Pefhany

...Jim Thompson

[Blair P. Houghton]

Post by Jim Thompson
No. This was just a light lunch ;-) "N" had a flank steak "salad",
and I decided to go peasant food and had chicken and sausage; and a
bottle-and-a-half of Col di Sasso. Then an Italian ice with assorted
berries and Espresso.

So you tipped $80?

--Blair
"Chris must be kissing your ass
better than mine."

P.S. BTW, the C-S Fricasee is one of my favorite entrees
in the world. But the sausage isn't quite as good as it
was 5 years ago.

[Jim Thompson]

Post by Blair P. Houghton

Post by Jim Thompson
No. This was just a light lunch ;-) "N" had a flank steak "salad",
and I decided to go peasant food and had chicken and sausage; and a
bottle-and-a-half of Col di Sasso. Then an Italian ice with assorted
berries and Espresso.

So you tipped $80?
--Blair
"Chris must be kissing your ass
better than mine."
P.S. BTW, the C-S Fricasee is one of my favorite entrees
in the world. But the sausage isn't quite as good as it
was 5 years ago.

It's just been changed. Monday's was much better than last time.
Looks like they've changed chefs... the whole menu has been revised.

...Jim Thompson

[Blair P. Houghton]

Post by Jim Thompson

Post by Blair P. Houghton

Post by Jim Thompson
No. This was just a light lunch ;-) "N" had a flank steak "salad",
and I decided to go peasant food and had chicken and sausage; and a
bottle-and-a-half of Col di Sasso. Then an Italian ice with assorted
berries and Espresso.

So you tipped $80?
"Chris must be kissing your ass
better than mine."
P.S. BTW, the C-S Fricasee is one of my favorite entrees
in the world. But the sausage isn't quite as good as it
was 5 years ago.

It's just been changed. Monday's was much better than last time.
Looks like they've changed chefs... the whole menu has been revised.

Tommy's been fucking with that menu for as long as he's been in the
business. The chef's the same, he's trying to keep the place fresh.

--Blair
"Wish they'd bring back the Bravo
Tomaso..."

[Jim Thompson]

Post by Blair P. Houghton

Post by Jim Thompson

Post by Blair P. Houghton

Post by Jim Thompson
No. This was just a light lunch ;-) "N" had a flank steak "salad",
and I decided to go peasant food and had chicken and sausage; and a
bottle-and-a-half of Col di Sasso. Then an Italian ice with assorted
berries and Espresso.

So you tipped $80?
"Chris must be kissing your ass
better than mine."
P.S. BTW, the C-S Fricasee is one of my favorite entrees
in the world. But the sausage isn't quite as good as it
was 5 years ago.

It's just been changed. Monday's was much better than last time.
Looks like they've changed chefs... the whole menu has been revised.

Tommy's been fucking with that menu for as long as he's been in the
business. The chef's the same, he's trying to keep the place fresh.
--Blair
"Wish they'd bring back the Bravo
Tomaso..."

The people behind the counter in the kitchen were different faces when
I was there last.

...Jim Thompson

[Blair P. Houghton]

Post by Jim Thompson

Post by Blair P. Houghton

Post by Jim Thompson
It's just been changed. Monday's was much better than last time.
Looks like they've changed chefs... the whole menu has been revised.

Tommy's been fucking with that menu for as long as he's been in the
business. The chef's the same, he's trying to keep the place fresh.

The people behind the counter in the kitchen were different faces when
I was there last.

If he's changed chefs, it's since the menu change, because I've seen
the chef since then.

The other guys in the kitchen are bit-players.

--Blair
"Parmesan basket folders."

[Tim Williams]

Post by Spehro Pefhany
Did you end up having a nice rack of lamb or something?

IRTA "rack of limb", which would kinda make a little sense given the thread
content. :^)

Tim

--
"California is the breakfast state: fruits, nuts and flakes."
Website: http://webpages.charter.net/dawill/tmoranwms

[Blair P. Houghton]

Post by Jim Thompson
Had my usual $120 lunch at one of my favorite Italian places (Tomaso's
for those of you living in the Valley).
After all these years I still crack up when I see this picture in the
hallway leading to the restrooms....
http://www.analog-innovations.com/Musings/LorenMansfield.JPG

I always sit on the east end of the bar. Much better pic
of Sofia there.

--Blair
"And you're eating about 8x too much."