Questions

L

LarryM

Larry Meehan
Greetings friends

Which way is the liquid moving in tne Wine Disorder logo?

Is it it just Jim and me here? I like Jim, but I could always e-mail him or pick up the phone.

What would you drink on a Sunday before Labor Day, and how long should it be decanted?

Do vegetarians enjoy red meat in the context of politics?

Who are your favorite BMX racers?

Be well,
Larry
 
Isn't that what it said on your draft letter?

Welcome, Larry.

I'm trying to figure out what to serve tonight with mole negro de Tetotitlan. I'm thinking Donnhoff.
 
I drank a 2001 Brun L'Ancien (rouge) last night. It was quite excellent. I'm not sure it would go with moles, though, Joe.
 
Even not searingly spicy moles have trouble with alcohol. Even '71 Huet demi-sec is too alcoholic to go with, and as Chris says, it's the universal donor.
 
By sheer coincidence, I had chicken Mole tonight too! Probably not as developed as yours, Joe, it's a sauce that our CSA makes from the fresh produce each week. It's different each week, this week's was heavier on the tomatoes and lighter on the chiles than last week's. It went well with my iced tea, and I was thinking that a good Sangria would have been nice too.
 
originally posted by mlawton:
MoleBy sheer coincidence, I had chicken Mole tonight too! Probably not as developed as yours, Joe, it's a sauce that our CSA makes from the fresh produce each week. It's different each week, this week's was heavier on the tomatoes and lighter on the chiles than last week's. It went well with my iced tea, and I was thinking that a good Sangria would have been nice too.
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Mine required about 2 days to make, charring or toasting about 12 different ingredients. The separated seeds from a pound of ancho and guajillo chilis (took forever) were charred in a stainless pan over high heat for 6 minutes. They catch fire now and then.

Pretty light on the tomato, and no chocolate.
 
originally posted by Florida Jim:
Hey Larry,
Fuck you.
See, its me and monkey boy and he has more influence here.
Best, Jim
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Beautiful! This place already seems more balanced.
 
originally posted by Joe Dressner:
LarryIs it true you are from Cleveland?
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Kinda, sorta, yeah! These days, I live 20 miles South of Cleve, on the edge of the Cuyahoga National Park. Come visit -- the door is usually open.

L
 
originally posted by SFJoe:
originally posted by mlawton:
MoleBy sheer coincidence, I had chicken Mole tonight too! Probably not as developed as yours, Joe, it's a sauce that our CSA makes from the fresh produce each week. It's different each week, this week's was heavier on the tomatoes and lighter on the chiles than last week's. It went well with my iced tea, and I was thinking that a good Sangria would have been nice too.
Click to expand...

Mine required about 2 days to make, charring or toasting about 12 different ingredients. The separated seeds from a pound of ancho and guajillo chilis (took forever) were charred in a stainless pan over high heat for 6 minutes. They catch fire now and then.

Pretty light on the tomato, and no chocolate.
Click to expand...

That sounds delicious and appealing! I imagine the kitchen will hold that great fragrance for weeks to come.
As to beverage, there is always beer...though I'd not fault you for giving Donnhoff a whirl, there are a number of other pricks who will!

Be well,
Larry
 
originally posted by SFJoe:
originally posted by mlawton:
MoleBy sheer coincidence, I had chicken Mole tonight too! Probably not as developed as yours, Joe, it's a sauce that our CSA makes from the fresh produce each week. It's different each week, this week's was heavier on the tomatoes and lighter on the chiles than last week's. It went well with my iced tea, and I was thinking that a good Sangria would have been nice too.
Click to expand...

Mine required about 2 days to make, charring or toasting about 12 different ingredients. The separated seeds from a pound of ancho and guajillo chilis (took forever) were charred in a stainless pan over high heat for 6 minutes. They catch fire now and then.

Pretty light on the tomato, and no chocolate.
Click to expand...

Can you send me a quart? I can get you my address.
 
Give a man a quart of mole, and he eats for a weekend. Give a man a recipe for mole, and he eats for a lifetime.
 
Greetings, salutations and congratulations on the new digs! Is this the final setup, or will there still be tinkering with format?
 
originally posted by Brad Kane:
Mazel Tov!Greetings, salutations and congratulations on the new digs! Is this the final setup, or will there still be tinkering with format?
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I think we should make it blood sport. Screw the format, let's have some violence. Guns, drugs and rock and roll! Bad craziness!
(Where's the monkey when you need him?)
Best, Jim
 
Well, you know, things like being able to see a list of registered patients and being able to e-mail or message them is handy. Would also be great if the upload button could be moved into the reply box instead of having to scroll to the top of the screen, as well as having it return to the reply box once the image has been uploaded would be helpful.

Btw, are we still considered patients, or disorderlies?
 
originally posted by Brad Kane:
Well, you know, things like being able to see a list of registered patients and being able to e-mail or message them is handy. Would also be great if the upload button could be moved into the reply box instead of having to scroll to the top of the screen, as well as having it return to the reply box once the image has been uploaded would be helpful.

Btw, are we still considered patients, or disorderlies?
Click to expand...
Comrade,

The "message" function has a pulldown list of registered folks, and you should be able to reach them.
 
No chocolate?

Donnhoff?

Please rectify. Drink with off-vintage Pinot Noir d'Alsace.

Unrelatedly, if we are purportedly not immature enough to need recourse to emoticons, why the 16 point font?

Or is that the other end of life's rich pageant?
 
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