I like to take it in the ass.

I thank we have a contestant for AOTW !! JOKE has stepped up to see if he has a chance.. OH. Scuse me.. His name is Joe !! My mistake.. Of coarse, it could be Rat Turd incognito !! Sneaky bastard ..

...yummm

I find it rather odd, the amount of time joe spends trying to insult Denny. (Note I said "trying". That does not in any way imply his success!)

I think he's either a.) jealous, b.) institutionalized, or c.) secretly in love with our favorite Curmudgeonly Cripple.

...or it could be any combination of the three. Probably all of 'em.

--TwoDragons

Who brought the IPA? Parmiggiano Regiano is great with a nicely hopped IPA.

With all due respect, what do find great about Veuve Cliquot? I would much *much* rather have a Pieper Heidsieck Brut. I realize that individual tastes differ but I have yet to have a glass of VC that I would consider exceptional whereas the PH Brut is consistently so.

Jon - Parmiggiano Reggiano also goes nice with Barolo which is what we drank with it.

Blogdog - You gotta realize that these guys are a bunch of very knowledgable wine drinkers. Of them all, I am the least knowledgable. Yep. We like Piper Heidsieck. We also like Veuve Cliquot. We also like Tattinger, Bollinger, Perrier Jouet, and Dom Perrignon. Michael chose the Champagne. He's a pro. We bought the bottle from the restaurant and had already racked up a nice food bill. Hence price, availability, and the mood we were in determined what he selected.

My order....

Lombatine d’agnello “scottadito”
Grilled rack of lamb marinated in fresh rosemary and olive oil

Insalata con rucola e Parmigiano Reggiano Salad
Arugula lettuce, Parmigiano Reggiano cheese, and extra virgin olive oil

& the entire Dolci, frutta e formaggi section of the menu!!

Grazie ..... Ciao Baby

vicki - Prego! But you didn't order any pasta. Their pasta dishes awe awesome!

Vicki, dang, you beat me to it. I speak fluent Italiano, in FOOD. I'm a geek like that.
Dang it you guys, stop with the ParmReg talk, I'm on a diet, and missing my pasta! *Growls*

Denny-I was meaning to ask you about Barolo. We are going to an authentic joint for my b-day. (it's not until next month) :) So, is it as yummy as it sounds? I'm thinking scallops. How does one join one one of these guilds? Is it who you know?
It sounds just fab. Thanks for the info, I gain weight just reading your posts tee-hee

Lisakay - You'd probably prefer a white wine with scallops. Barolo is a yummy wine as is Barbaresco (which I prefer). Barolo and Barbaresco both need a lot of age. I have a 1990 Barolo (only one. sniff!)in my cellar that is almost ready to drink. My 1998 Barbarescos (got 8 of them) are about two years away.

It helps to know someone in the wine business. I joined via my friend Michael. You could start your own but you would definitely need some knowledgable members and some wine retailers to help procure the wine. It also helps if you know people who eat out a lot to help select restaruants.