While we're waiting on a response from Wheel regarding French Chef gone Veggie, and I can't think of anything to say about the recent arrival of my free (even for the unasking, apparently) National Rifle Association membership card, I wanted to mention that today in New Orleans I was in a garage on that cul-de-sac in the sedately monied gated community of English Turn, and on this cul-de-sac two of the seven? homes are owned by the rap music producing brothers who call themselves the Cash Money Millionaires, and while I only had to paint a small part of the garage ceiling I was therefore left with a considerable piece of time in this comfortable if somewhat staid environment, with its natural looking man-made pond, to stand about in the driveway and ponder what an outlandish mix of people we Americans are (and then briefly I was to notice that of the many vehicles in one of the Cash Money driveways there was that same dowdy looking late model Cadillac those incognito Rices were driving last week), and then I went back into the garage to make sure I had wiped up the spilt paint and to once again check the (yep, still) locked door of the Eurocooler? wine refrigerator because I had wanted to check some labels to throw at the Wheel for identification (so I could pretend to know something about wine should I ever make the "A" list of invitees to important NRA functions), but in the end all I can ask him is this--56 degrees, is that about the right temperature to keep your wines? I have also been ruminating recently about the mustard greens vs. barbeque ribs issue, and am on the ready if need be to discuss that also.
i think its great and from what i hear could improve his food which from the limited reports i hear is not 3* cooking--but the fun of food/wines/art etc is personal taste
lower 50's could be a bit better but 56 is very very good--humidity matter a lot--55% plus--the great celler north of Paris called the Nicolas Cellar was 39 degrees and 95% humidity--cryonic--the 1900 and 1928's tasted like babies!!
|
- jimlouis 2-09-2001 10:18 pm
i think its great and from what i hear could improve his food which from the limited reports i hear is not 3* cooking--but the fun of food/wines/art etc is personal taste
- Skinny 2-10-2001 8:06 pm [add a comment]
lower 50's could be a bit better but 56 is very very good--humidity matter a lot--55% plus--the great celler north of Paris called the Nicolas Cellar was 39 degrees and 95% humidity--cryonic--the 1900 and 1928's tasted like babies!!
- Skinny 2-10-2001 8:11 pm [add a comment]