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idahorn

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Everything posted by idahorn

  1. At least two restaurant where we had supper served coffee from a French press, one in Beaune and the other in Orleans. I don't recall if that was the case in hotels or other restaurants.
  2. I guess that settles it. Thanks.
  3. Interesting. Had never heard of this. No explanation on my part except that the shot of the Dauntless in the air makes me think it was a trainer; and what is done with the rear windscreen when the gun is being used? I appreciate the input and don't mind a "gotcha" if I really am gotten. E.g., I had a long discussion several years ago about the British light bomber the Mosquito. My friend said it was made of plywood and I insisted it was made from balsa. Turns out the structural members were plywood and the shaped surfaces were balsa.
  4. Just ordered some Cafe Noir beans from France-via Amazon. They come recommended by folks who claim to have been to France. Will pass on the taste test.
  5. The late Mrs. Idahorn and I spent several weeks in France in the early '70's (I was in the Army and stationed in Germany). I loved the coffee-wherever we got it. It all tasted pretty much the same, but it was fabulous; particularly with croissants, butter and apricot preserves for breakfast. Please note the topic is not "French Roast Coffee". I have tried every brand of French Roast I could find (Starbucks, Major Peet's, and Seattle's Best, et al.), and none even reminded me of the real thing. I've used a French Press for 20+ years so the technique is not the problem. I am wondering if anyone on here, having been to France and enjoyed the coffee, has ever run across some brand that is close to the real thing, or some way to access the real thing.
  6. The guy in the rear seat faced aft---before, during, and after combat. I suppose he could have unbuckled his seat belt, turned around, and got up on his knees in the seat to look forward--but I seriously doubt it. Why would the seat swivel? If the seat swiveled, what would happen to the machine gun(s)? The tail gunner in a B-17 also faced to the rear-it is what tail gunners do.
  7. Lots of things were left out, which is normal, but one added thing thing is sticking in my mind: the Dauntless dive bombers are shown with the rear gunner facing forward, then swiveling around to fire their twin machine guns--there was no swiveling around.
  8. Even newer is Night Fire. More Ballard and Bosch.
  9. Game watch Saturday, but I'm short on ambition so I'll make a "Bob" dip with Velveeta and Rotel, some pretty good local guac from Albertson's (needs salt) and a cobbled together pile of taco meat. We'll see how it is received.
  10. I can recall when Stubb's was located in Lubbock. Spent the night a couple weeks ago and had a CFS at Lytle's--and it was pretty dam good--bettr than Hoover's.
  11. Agree with Mojo on the stupidity--but how could this be when Tom Clancy is listed as an" Executive Producer."
  12. I'm glad someone picked this up other than me, particularly Frank Thomas.
  13. "Ah, the benefits of a classical education."
  14. Spent the last two weeks on a road trip to Texas, so I've been out of touch with my 'puter. As a result I have no idea if anyone, anywhere, has mentioned the incredible coincidence that both a pitcher and a second baseman for the Washington Nationals have names astonishing close to two Carthaginian generals famous during the Second Punic War with Rome. Hannibal Barca ran up and down the Italian boot for a decade, defeating the Romans at Lake Trasimene and Cannae (most famously); then lost to Scipio Africaus at the Battle of Zama near Carthage (North Africa). Hannibal's brother, Hasdrubal, was left in charge of the Carthaginian forces in Spain while his brother was in Italy. The Romans captured and killed Hasdrubal and notified Hannibal of this by throwing Hasdrubal's severed head into Hannibal's camp one night. I half expected an outfielder named "Amilcar" to show up for the Nats. Hamilcar Barca was the father of both Hannibal and Hasdrubal.
  15. Tex Pete: Tuesday of this week I watched him put the Bevo head on in a clip covering the 2005 Season broadcast on LHN. During much of the season, he was not of the opinion that Texas was the best team, but right before the game--he was. Not sure the horn was missing on the right side of Bevo's head, but the left horn was gone--only a hole. Maybe they were worried he would put out Herbie's eye.
  16. The Bevo head Corso put on as part of his pregame prediction that the Horns would beat the Trojans in '06 had it's horns removed.
  17. The LHN did a 50th anniversary retrospective on the '63 National Championship Season. They also did summary shows on 2005 (National Championship) and 2008. It is now 50 years since Street, Worster, et al., (and Steinmark) won a National Championship in 1969. I have heard nothing about a tribute in this form for the 1969 team.; but I hope one is in the works. Did I miss something?
  18. idahorn

    The Civil War

    Burlingame's Abraham Lincoln: A Life is easily the best biography of the Railsplitter. The three volume biography of Grant by Lloyd Lewis and Bruce Catton is the best on Grant. On the war generally Shelby Foote covers more than Douglas Southall Freeman, but the latter's Lee's Lieutenants is better as far as it goes.
  19. I have given up trying to cook ribeyes on any grill, with the possible exception of my BGE. The abundant fat simply causes too many flares. Will try KC strips on my next PK experiment. I tried a Prime ribeye last night using the reverse sear (oven...cast iron) and it was meh. My Dad learned, in the 1950's, how to cook steaks (T-bones usually) from a hotelier in La Rochefoucauld, France (we lived not far away in Angouleme). Let the meat sit out for awhile; put it on the hot grill. Cook the first side only long enough to turn the meat gray. Turn it over and apply salt, garlic powder (a very light dusting), and fresh ground pepper. By the time you have done this (as quickly as possible) turn the meat again (hopefully still gray on the second side) and apply the same seasonings again. Let it alone until the first side you seasoned is about as browned as you like, then flip it to the second size. Cook that until it has reached the doneness you prefer. I've had a lot of steaks in NY, D.C., SFO, New Orleans, Denver, KC, Chicago, Austin, Houston, and LA. Many of these were very good, but none has ever been quite as good as this method. I think it's the tiny bit of garlic. Not sure my Dad ever had access to Prime beef (mostly Commissary stuff-probably Select) but his steaks (and mine when I do it his way) are unmatched. The French guy put some compound butter on the plated meat and a little peppery watercress--but that is gilding the lily. My late spouse liked to make a Béarnaise sauce to go with steak, but I doubt I will ever do that out of reverence for her memory.
  20. usmc: Rhodes has kindof a sequel to Making....--Dark Sun about the development of the H-Bomb; but you probably knew that.
  21. pops- Franklin likes the BGE type cooker for roasting, smoking, and baking--but not steaks. He believes in 'two zone' cooking for steaks. A really hot zone, with the charcoal on one side of the grill to sear the meat and a cooler side to cook the interior of the meat more slowly. Hard to achieve two zones in any size BGE (and also easier than on a Weber). He has two other versions of the two zone cooking for steaks. In one he separates the hot and warm zones with a hardwood log. This leaves the cool side cooler and also creates wafts of hardwood smoke to enhance the flavor of the meat. His third two zone method adopts the Spanish method which slow cooks the meat first, then, after a surprisingly long rest, sear them-turning frequently. The third method gets pretty involved. He recognizes that cooking steak on a 100% wood fire may be best, but suggests that this is even more involved and may take two grills. My PK should be here late this week, so I'll be doing some experimentation--with Franklin's book in one hand and a Carlsberg in the other.
  22. Lando- He seems to know quite a bit; the two subjects are not mutually exclusive. He discusses everything from the prehistoric aurochs (ancestor to cows and bison) to various myths about things like tempering the steaks to salting them before cooking. If you are genuinely curious about what he might know about steaks, you might consider reading the book.
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