Sharon Bowman
Sharon Bowman
I hear they recommend you do that at Jeffrey Dahmer Vineyards.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Clay off clay
- Thread starter Levi Dalton
- Start date
Lou Kessler
Lou Kessler
originally posted by Larry Stein:
originally posted by Rahsaan:
Although hardcourt is probably the definition of tennis surface spoof.
Huh? Could you define that?
I played for 15 years, nearly every day, on what we fondly called "California Cement". Is it because it's a faster surface? It's not as fast as grass. Definitely was geared towards serve & volley. That's how I played. I could get to the net in 3 steps.
Heck, you want to talk about spoof and it's the oversized racquets that are used now. It's all power from the baseline. With very few exceptions, I see little finesse and artistry in tennis anymore.
I played on a regular basis from the sixties up through about 2001 when my body fell apart from years of pounding CA concrete courts. Speeds could vary greatly depending on the type finish of the courts which you could order from the contractor. Unfortunately all concrete is very tough on human body joints.
By the way Larry grass is no faster than concrete but because it is a giving uneven surface the ball has a tendency to skid and stay low when it bounces. That's the reason Pete Sampras could dominate Wimbledon for as many years as he could. A great first and second serve that allowed him to get to the net and the difficulty of returning well off the skidding ball on grass. In fact Pete was taught by Bob Landsdorp at West End Racquet Club originally to hit a two handed backhand. Pete dreamed of winning Wimbledon from the time he was a child and switched over to the one handed backhand so he could become a great volleyer. Can't remember the name of the pro at The Kramer Club who taught him after Landsdorp.
The racquets used in the last 10 15 years are truly very powerful when it comes to hitting groundstrokes.
originally posted by Sharon Bowman:
I hear they recommend you do that at Jeffrey Dahmer Vineyards.
Huh? I suppose that I'm missing something there, winegrrrl.
Mark Lipton
Sharon Bowman
Sharon Bowman
Well, if the drinking vessel is human flesh, what is buried under the vines?
Jeff Grossman
Jeff Grossman
That sounds messy. How about me, a barrel, and a straw?wouldn't the most natural thing be to just cup your hands togethor, fill with wine, and imbibe?
Smoked a lot of Ferm-Aid back in the 60's, Lou?
David M. Bueker
David M. Bueker
originally posted by Sharon Bowman:
Well, if the drinking vessel is human flesh, what is buried under the vines?
Fava beans? I hear they make a great cover crop.
Lou Kessler
Lou Kessler
You're absolutely correct we have a couple of friends with vineyards who plant favas as a cover crop. We used to pick them every year but my wife says after a period of time they are too much trouble to prepare.originally posted by David M. Bueker:
originally posted by Sharon Bowman:
Well, if the drinking vessel is human flesh, what is buried under the vines?
Fava beans? I hear they make a great cover crop.
originally posted by Jeff Grossman:
That sounds messy. How about me, a barrel, and a straw?wouldn't the most natural thing be to just cup your hands togethor, fill with wine, and imbibe?
Smoked a lot of Ferm-Aid back in the 60's, Lou?
In days for yore, the preferred method for ingesting Ferm-Aid (this was years before Owsley) was insufillation. Today's whippersnappers only know Farm-Aid, but I find it too barnyardy.
In days for yore, the preferred method for ingesting Ferm-Aid (this was years before Owsley) was insufillation. Today's whippersnappers only know Farm-Aid, but I find it too barnyardy.
RIP
Scott Kraft
Scott Kraft
originally posted by Lou Kessler:
FavasYou're absolutely correct we have a couple of friends with vineyards who plant favas as a cover crop. We used to pick them every year but my wife says after a period of time they are too much trouble to prepare.originally posted by David M. Bueker:
originally posted by Sharon Bowman:
Well, if the drinking vessel is human flesh, what is buried under the vines?
Fava beans? I hear they make a great cover crop.
They are a bear sometimes. But damn worth it, as you know! Don't you help out?
originally posted by Lou Kessler:
FavasYou're absolutely correct we have a couple of friends with vineyards who plant favas as a cover crop. We used to pick them every year but my wife says after a period of time they are too much trouble to prepare.originally posted by David M. Bueker:
originally posted by Sharon Bowman:
Well, if the drinking vessel is human flesh, what is buried under the vines?
Fava beans? I hear they make a great cover crop.
Lou,
You need to motivate BL by letting her know that fava beans were almost certainly the original bean for cassoulet, since all the evidence suggests that cassoulet and related dishes were prepared long before the arrival of phaseolus beans from the New World. Perhaps the next cassoulet dinner's theme should be pre-Columbian cassoulet?
Mark Lipton
Scott Kraft
Scott Kraft
originally posted by SFJoe:
That's why I always like to make mole with turkey.
Mole makes favas look easy.
originally posted by SFJoe:
That's why I always like to make mole with turkey.
Me, too.
Mark Lipton
Jeff Grossman
Jeff Grossman
On average, how many moles do you roast with a turkey? Do you portion it per person or just something formulaic (like "1 mole for every 3 pounds of bird")?originally posted by SFJoe:
That's why I always like to make mole with turkey.
Lou Kessler
Lou Kessler
I mentioned your suggestion to BL and she brought the subject up to Hugh Carpenter and Janet Fletcher two friends that have attended a cassoulet dinner here for many years. They both were of the opinion that this advice had come from obvious newbies when it came to creating a proper cassoulet and begged Bl to ignore their advice.originally posted by MLipton:
originally posted by Lou Kessler:
FavasYou're absolutely correct we have a couple of friends with vineyards who plant favas as a cover crop. We used to pick them every year but my wife says after a period of time they are too much trouble to prepare.originally posted by David M. Bueker:
originally posted by Sharon Bowman:
Well, if the drinking vessel is human flesh, what is buried under the vines?
Fava beans? I hear they make a great cover crop.
Lou,
You need to motivate BL by letting her know that fava beans were almost certainly the original bean for cassoulet, since all the evidence suggests that cassoulet and related dishes were prepared long before the arrival of phaseolus beans from the New World. Perhaps the next cassoulet dinner's theme should be pre-Columbian cassoulet?
Mark Lipton
If you are not aware of the background of the two individuals mentioned in the paragraph above you may Google their names.
Scott Kraft
Scott Kraft
originally posted by Jeff Grossman:
On average, how many moles do you roast with a turkey? Do you portion it per person or just something formulaic (like "1 mole for every 3 pounds of bird")?originally posted by SFJoe:
That's why I always like to make mole with turkey.
Only one if you're making Turkenmole.
David M. Bueker
David M. Bueker
Feel free to use the moles from my yard.
Ian Fitzsimmons
Ian Fitzsimmons
originally posted by Scott Kraft:
originally posted by Jeff Grossman:
On average, how many moles do you roast with a turkey? Do you portion it per person or just something formulaic (like "1 mole for every 3 pounds of bird")?originally posted by SFJoe:
That's why I always like to make mole with turkey.
Only one if you're making Turkenmole.
What's that classic recipe where you cook a rat inside a mole inside a turkey, or something like that?