| The Late Night Cafe (non-food/cooking discussion) A general forum to discuss all non-food/cooking related topics. |
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06-02-2005, 07:57 PM
|  | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jul 2000 Location: CT.
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"En Vessie" ? You charlatan.
Grand Mere would be so much more sublime.
MarkV and Chrose, I can supply the Petrus (82) 
Get well fast my friend so we can get 
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Baruch ben Rueven / Chana
"If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
06-10-2005, 02:28 PM
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Cape Chef:
You have the 1982 Chateau Petrus????!!!!!
Mark
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Salad is the kind of food that real food eats. |
06-10-2005, 08:15 PM
|  | ChefTalk Moderator Culinary Experience: Retired Chef | | Join Date: Jun 2001 Location: Minnesota
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So I see you're OK?
Does this mean no more beer? |
06-10-2005, 10:40 PM
| | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jul 2000 Location: CT.
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Quote: |
Originally Posted by MarkV Cape Chef:
You have the 1982 Chateau Petrus????!!!!!
Mark | Yes.
82,85,86,some 88 and 89 Bordeaux with Petrus sprinkled in 71,78,82 and 85
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Baruch ben Rueven / Chana
"If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
06-11-2005, 07:23 AM
| | ChefTalk Moderator Culinary Experience: Retired Chef | | Join Date: Jun 2001 Location: Minnesota
Posts: 4,132
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Quote: |
Originally Posted by cape chef Yes.
82,85,86,some 88 and 89 Bordeaux with Petrus sprinkled in 71,78,82 and 85 | I bet you get a big smile just standing there looking at your collection. I would.  |
06-13-2005, 12:24 PM
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The crown jewel of my small, (50 bottle) collection is the 1986 Chateau Latour.
Latour is my favorite Bordeaux.
Mark
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Salad is the kind of food that real food eats. |
06-14-2005, 10:01 AM
|  | ChefTalk Supporter / ChefTalk Book Reviewer Culinary Experience: Cook At Home | | Join Date: Jul 2002 Location: Bellingham, WA
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Chrose,
So how are you doing?
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Emily |
06-14-2005, 11:59 AM
|  | ChefTalk Book Reviewer Culinary Experience: Professional Chef | | Join Date: Nov 2000 Location: Rochester, NY, USA
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Quote: |
Originally Posted by phoebe Chrose,
So how are you doing? | Well thanks for asking Emily. I am doing better everyday. The soreness is dissipating and the stitches are almost gone. It doesn't hurt so much when I cough or sneeze now either! It will still be a couple of weeks before everything is healed so we'll see. What the long term benefits will be remain to be seen as well. For the next 2-3 months pizza and fried foods are out. So I am using this as an opportunity to clean up my act again and drop a few lbs. So I hope to be lean and mean by the end of the summer and ready to have a slice of 'zza  |
06-14-2005, 02:07 PM
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Why are pizza and fried foods out?
Mark
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Salad is the kind of food that real food eats. |
06-14-2005, 03:29 PM
|  | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: Wisconsin USA
Posts: 8,616
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Mark, the gall bladder stores bile, which has a big role in the digestive system's handling of fats and other materials. Since pizza and fried foods are high in fat, they would make Chrose very sick if he eats them now since he doesn't have a gall bladder to store quantities of bile. Some people are able to resume eating fats after a time, but some aren't.
Chrose, I hope you will be able to enjoy your favorite pizza soon!
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06-14-2005, 05:42 PM
| | ChefTalk Book Reviewer Culinary Experience: Professional Chef | | Join Date: Nov 2000 Location: Rochester, NY, USA
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Thanks for the explanation Mezz My favorite pizza will have to change, extra cheese and Pepperoni will have to be a thing of the past. Not that I won't indulge in the occasional piece opf Pepperoni that's for sure! But this year I am going to start grilling my pizzas and using many other toppings that will do quite fine! | | |
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