JohnRgt

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  1. The Best Chocolates in the world

    Lu, I agree with you about Chantico. I prefer less sweet in my hot chocolate, but the body of that concoction was great. For this in the NYMetro area, consider visiting Park Slope's the Chocolate Room. http://www.thechocolateroombrooklyn.com/cafe.php?s=134568 Their dark hot chocolate is similar to the Chantico concept. They also have a great desserts menu: http://www.thechocolateroombrooklyn.com/menu1.php?s=134568 Their layer cake made a _New Yorker_ list: http://www.thechocolateroombrooklyn.com/article_5newyork.ph I've never tried the cake. I think it's time for a detour through Brooklyn... Regards, JohnRGT
  2. The Best Chocolates in the world

    Cool on your willingness to jump in, Jenbryn You can probably find various incarnations of ground, dried peppers in any busy Latin grocery. If there's a Latin American restaurant or stand you like, ask them for a spice source or, if you know them well, to sell you some of their ground dried peppers. Also, consider tuning down the bitter in order to afford the spices some room. Who knows? Maybe you'll find a unique enough recipe to make Salt Lake the world's next chocolate mecca. (Let me know when you need my resume... ) Re the butteriness of Lindt's 70%: Interesting observation. I haven't had either Lindt straight-up in some time. I'll check it out. Torres' stuff, however, comes across as straight butter at times, and lingers like margarine aftertaste -- at least to me and the one or two other palates I trust. Regards, JohnRGT
  3. The Best Chocolates in the world

    Well, I prefer to think of it as proof that this is one heck of a universe!! Enjoy. JohnRGT
  4. The Best Chocolates in the world

    Hello, Everyone – My thanks to those who've expressed enthusiasm for my last post. Some follow-ups: Re La Maison du Chocolat: I forgot to mention that I don’t like their ice cream. It tastes more like ice milk than ice cream. I get the nouvelle thing, but for me, ice cream needs to be somewhat rich. Maison’s isn’t rich at all. I’ve had NY gelato with better mouth feel (think Cones, Il Labratorio Gelato.) Re chili-infused hot chocolate: It can be lots of fun. Jacques Torres, the popular pastry chef who made his mark at NYC’s well-known Le Cirque, makes a wide range of chocolate confections in his DUMBO and Tribecca locations. He retails a spiced hot chocolate I love, both at his stores and on his site: http://www.mrchocolate.com/detail.aspx?ID=54 +++ Re Jacques Torres’ products: Though his chocolate confections have dominated NY Metro surveys from day one, I find his stuff to be, well, very overrated. The product has a freshness I love but the butteriness strikes me as phony. (Is he pumping-up the cocoa butter in an attempt to provide a luscious texture? Has he found a way to save some $ with a new fat and/or fat infusion technique? Does he need that extra fat to mask a fault in his cocoa roasting equipment/technique? Etc.) Across the street from his DUMBO location, JT opened a little pastry shop called Almondine. Here, he makes the best croissant I’ve had on our side of the Atlantic. (If you’re in the mood for a chocolate fix, his staff will smoother a cut croissant with warm chocolate sauce. This is as good as it gets, folks.) Almondine also puts a great spin on chocolate chip cookies. They make the batter with tons of marzipan. After baking, they smear each cookie with still-wet chocolate, the chocolate layer eventually hardening to a ganache-like texture. Phenomenal. Given the options NYers enjoy re pastry, I’d skip just about everything else Almondine offers. No one would be happier to see Almondine rise and compete with Payard and Fauchon, but as of now, they’re flat. (I miss Bouley’s Bakery: Not only did he make the best bread I’ve ever had in the USA, but his deserts were damn close to flawless.) +++ Re spicing up hot chocolate at home: -- Start by using the spices JT uses, as described at the link I provide above. -- EXPERIMENT!! -- Use top quality, super-fresh, just ground spices. Buy your spices at a specialty store, in the smallest possible quantities. The stuff one finds in supermarkets is rarely fresh, pure, or of high quality. (The stories one hears about what finds its way into ground pepper would make you sick.) Buying from the shop will cost more, but the difference parallels the delta between great home-baked sourdough and Wonder Bread. (Don’t forget: one needs far less of the good stuff, which helps keep spice costs down.) Once you have the spices you want to infuse your hot chocolate with, and you’ve made your peace with the fact that you’ll have to do a lot of experimentation before you find a recipe that makes the effort worthwhile, you have two options: 1) Add the spices with the chocolate in the recipe I gave in my precious post. Make sure to keep the heat a little lower, to give the spices a chance to develop their flavors and blend in. Accept that no matter how many times you strain it, spiced hot chocolate will always have a bit of grit in it (allowing the hot chocolate to thicken, as described in my previous post, will help hide the grit.) This would be the way to go for 99% of those who care to try this at home. 2) Liven-up the spices over mild heat in a top-quality pan using a little clarified butter. Deglaze the pan with a little milk, then add this concoction to your hot chocolate soon after the chocolate has started to melt. This is tricky, as burning and/or perverting spices in a pan is easy to do, but if you have the right pan and have solid cooking skills, you can add a new dimension to your spiced hot chocolate. +++ Re Leonidas, Godiva, Belgian chocolate in general: I love Belgian chocolate straight up and in recipes that don’t do much to it (flourless tortes, hot chocolate, ice cream, mousse, etc.) Unfortunately, the over- and undertones that make Belgian chocolate great can hurt it in many confectionary applications. With all due respect to the great Joss Delage – I know that great mind from his many posts on HBL – I too find Leonidas product lacking. Further, many of the taste conflicts I find in Leonidas product I also find in most Godiva items as well. I also find a kind of grittiness in most Belgian chocolate, something that never comes-up with either Lindt’s or Valrhona’s product. +++ Re La Maison du Chocolat locations: They’ve expanded a lot in the last five years, even opening little stands in Bergdorf’s and other high-end retailers across the country. http://www.lamaisonduchocolat.com/commerce/boutiques_pp.php Unfortunately, they don’t franchise, preferring to own every outlet to insure maximum control. (I can dream that they’ll change their approach someday, can’t I?) That’s it! Once again, thank you for reading. Regards, JohnRGT
  5. The Best Chocolates in the world

    Hello, Everyone -- Just the mention of the word "chocolate" is enough to put a smile on people with a benevolent, this-world disposition. That chocolate is a good source of anti-oxidants, and is said to reduce blood-pressure, is just one more indicator that this is a benevolent universe ...;-) I've worked in the food industry for most of my life. Here are some inside thoughts on chocolate that may or may not be relevant to “civilians” (I critique Lindt truffles, offer a Lindt hot chocolate recipe, give my favorite brand of chocolate, and offer some observations on my favorite chocolate confectioner.): While Lindt chocolate bars are very good and an amazing value, their truffles are compromised. One only needs to look at the INGREDIENTS list on the truffles to realize that a long time ago, Lindt hurt their product by subbing cheap fats for cocoa butter; things haven't been the same since. There’s an almost phony feel to the centers of Lindt’s truffles because of the fats they’re using. That outer layer is too brittle, too thick, asked to do to much. Their filled chocolate bars have taken a drop as well, for much the same reasons. I love their bars, however, and use them all the time in cooking. +++ While there's still some winter left, consider this simple, Lindt 70% hot chocolate recipe. It yields a little over 2 cups of heaven: Wet the inside surfaces of a thick-sided saucepan with water (this reduces the amount of dairy that will stick to the pan, making clean-up a little easier) and place over medium to medium-high heat. Add 1 and 1/3 cup whole milk and 2/3s cup heavy cream. (If you can find cream that's only pasteurized, not ultra-pasteurized, go for it. Ultra-pasteurized feels heavy, tastes like medicine, and is hard to digest. It also makes horrible ice cream, whipped cream, and cannot be made into butter. If you live by a Whole Foods, you're in luck.) Break up one 70% Lindt bar into the liquid. (3.5 oz.) Add 1 Tbs and 1 tsp sugar. Add 1 tsp best quality vanilla extract. (There are good fake vanillas out there that are far cheaper than the real stuff, but this is Gulch-level hot chocolate, folks....) Stir constantly with a whisk until you see bubbles coming up to the surface by the pan’s edge (This usually starts at one point. If you continue you will reach a full boil. You're there when you’ve seen the first steady stream of bubbles.) The thickness of the liquid will increase the longer you leave it on the heat. There is a point, however, past which you ruin the hot chocolate’s suspension, so don't play with it for more than a minute or so after that steady bubble stram first appears. This is a dark, "dry," hot chocolate, that will thicken and taste more complex as it cools. To add depth, smoothness, and to dial-down the darkness, substitute Lindt's milk chocolate for some of the 70%. (I wouldn't reduce the 70% to under 50% of the total chocolate used. Also, subbing milk chocolate will increase thickening. Correct by adding a little more milk AFTER you’ve removed from the heat.) I let the hot chocolate get as thick as it can sometimes, bringing it back tot he right consistency by adding Frangelico, or Grand Marnier, etc. +++ After cooking with many brands, I've decided that Valrhona offers the best chocolate product line. This isn’t a revelation – most cooks who aren’t obsessed with compromise will tell you the same thing. It's very diverse line, very consistent, and is always expanding and improving. Those living in New York can pick-up bars of Valrhona at Zabar’s. +++ With all due credit to the many people making a good living as chocolate makers, there is no better chocolate confectioner on Earth that La Maison du Chocolat. Period. That Maison doesn’t dominate all ratings and surveys in the US says more about the culture than it does about the product. http://www.lamaisonduchocolat.com/index.php (This site is a mess. You wouldn’t know that if you didn’t frequent Maison.) It can be said that Maison is ridiculously expensive. In many ways, they are. Their truffles, however, are no more expensive than Godiva's, even though they're far superior. (Maison's pieces weigh less, but they're made with the dedication and finesse of a royal jeweler.) A word about Maison’s approach: They are of the mindset that past a certain point, richness and sweetness hurt the final product's impact (think “nouvelle,” in the best use of that much abused term.) They set these parameters at a far lower value than almost all other chocolate makers. Many people find that this dialing-down takes away what they love most about chocolate confection. What to try: -- The chocolate covered orange rinds; not the strips, they call them Orangettes, but the wedges. Have them straight, and after you've made them a part of your life, try them with a mild Armagnac or Knob Creek bourbon. -- Their chocolate Grand Marnier dessert. The richest, boldest thing they export to the US. WATCH THE PRICE. (This was $14 a serving at one point -- worth every penny, too.) -- Their candied chestnuts, available from the end of November thru February, but only worth it from the second week in December thru the second week in January. -- Marroni. When in season, these make a great Holiday Season gift. They’re a chocolate truffle made with a lightly sweetened, somewhat rich chestnut mouse that’s enrobed in either milk or dark chocolate. Very well made. -- If they still export it to the US, the liquid version of their hot chocolate. They make it with skim milk, correcting the richness with cocoa butter!!! (They seem to only carry the pellet version these days, which isn't worth the money.) -- If you like barely sweetened fruit pastes, Maison's are exquisite. -- Most of their cakes and pastry. -- Their Champagne truffles are simply unmatched. Truffles are very easy to make, but to match these, one most have the power to get Valrhona to customize product. Maison is the only outfit I know of that has this option. Make sure you get the ones made with brandy, as it’s an important component of this recipe. (They make many great, alcohol-free chocolate ganache truffles, but the variety they refer to as “Champagne truffles,” need the brandy. BTW: technically, all Champagne truffles are made with brandy. Maison’s staff, however, uses the term to refer to a specific confection, which comes both with and without brandy.) -- Mendiant. The perfect combination of chocolate, dried citrus and nuts. This is as amazing confection. -- Their macaroons are good. They’re very sweet by Maison standards. I like them with dark roasted coffee. The mocha version seems to struggle to balance sweetness, coffee and whatever nut flour they’re using. -- I love most of their flavored truffles. To find a partial list on their site: Click on the above link; chose your “country of delivery,” then click “OK”; highlight “Chocolate Assortments”; click on either the 2nd, 3rd, or 4th listing; click on “Discover the assortment”. Click on each truffle for a description. Usually, any truffle with “Noir” in its name has a milk chocolate counterpart. After many, many samplings, I can say something about this line that I rarely say: I love them all -- it’s just a matter of what I’m in the mood for. Favorite? Liselotte. -- They’re always adding new product – new flavors of ganache truffles, chocolates and confections made from uncommon or “new” cocoas, etc. The one thing with all Maison products: Make absolutely certain that whatever you're trying is at the high end of the scale referred to as room temperature -- being off target temp will have you wondering what all the fuss is about. (Leave the product, covered, on a counter in a warm kitchen for at least three hours.) The test for anything Maison covers with chocolate is: do you feel the super thin outer layer melt in your fingers the moment you gently pick it up? If so, it's probably time. The confection should melt in your mouth almost immediately. Unfortunately, this means that even if you buy product in one of their stores, you can’t enjoy it for hours!! I'd skip Maison's caramels, the book, and the chocolate covered almonds. Unless you're overwhelmed by their chocolate blends, I'd skip the bars, spending the money on what they make with that chocolate. That’s it!! I hope you found this long read worthwhile. Regards, JohnRGT
  6. Good Rock-N-Roll Pics

    Hello Everyone, I found this site/gallery worth scanning through: http://tinyurl.com/ky3rl I'm ordering the Ray Charles pic soon. Regards, JohnRGT
  7. The Objectivist Club at New York University Presents: Dr. Tara Smith: Why Originalism Won't Die: Common Mistakes in Competing Theories of Judicial Interpretation DATE: Thursday, February 02, 2006 TIME: 7:00 pm (Doors open @ 6:30PM) LOCATION: 60 Washington Square S., NYU Kimmel Center - Rosenthal Pavilion (10th Floor) RSVP: http://nyu.objectivismonline.net -- Bring photo ID DESCRIPTION: In the debate over judicial interpretation of the Constitution, the theory of Originalism (advocated by Antonin Scalia, among others) has been subjected to seemingly fatal criticisms. Despite the exposure of flaws that would normally bury a theory, however, Originalism continues to attract tremendous support. What explains its resilient appeal? Why do many continue to regard it as the most reasonable basis for judicial interpretation? This lecture will answer these questions in part, by identifying the fundamental weakness of the leading alternatives to Originalism and in part, by demonstrating that the heart of Originalism’s appeal – its promise of judicial objectivity – is illusory. All camps in this debate, we will see, suffer from serious misunderstandings of the nature of objectivity.
  8. Dr. Brook @ NYU, 1/30/06

    The Objectivist Club at New York University Presents: Dr. Yaron Brook: Why Conservatives are Anti-Business DATE: Monday January 30, 2006 TIME: 7:00 pm (Doors open @ 6:30PM) LOCATION: 60 Washington Square S., NYU Kimmel Center - Rosenthal Pavilion (10th Floor) RSVP: http://nyu.objectivismonline.net -- Bring photo ID DESCRIPTION: Conservatives often present themselves as "pro-business" and "pro- free market," i.e., in favor of an economic system that enables productive businessmen to flourish. Yet, in reality, Dr. Yaron Brook observes, conservatives support many anti-business policies, from antitrust prosecution to "windfall" taxes on profits – policies that hurt this nation's most innovative and successful businessmen. Conservatives are anti-business in practice, Dr. Brook argues, because they accept an anti-business moral theory – a religious morality that upholds a life of renunciation and sacrifice, and thus advocates a government that shackles, taxes, and punishes the pursuit of material success in this world. What America's productive businessmen need – and, in fact, what all of us need – Dr. Brook explains, is a moral philosophy that regards the creation and enjoyment of wealth as a virtue.
  9. Betsy, me, and THE FORUM

    "To hell with that, she thought.." and kept fighting for a better world. All the best to you, Betsy. JohnRGT
  10. Wonderful LTEs

    The December issue of *Commentary* published 7 LTEs defending Ms. Rand from what appears to have been a scathing piece in the September issue. http://tinyurl.com/9lclm (PDF, Page 20, under *Ayn Rand*): Note the ridiculous, panicked reply to the LTEs at the end of the *Letters from Readers* section. Johnrgt
  11. Wonderful LTEs

    Question: How much of the shift to “Compassionate Conservatism” is directly attributable to "National Review" and/or William F Buckley Jr., as opposed to, say, the Left's efforts in academia and the press? (Buckley, BTW, did an hour with Charlie Rose when his last "novel" was released. He claimed Miss Rand avoided him because NR gave Atlas Shrugged "an unfavorable review." Calling Miss Rand a Nazi is a bit more than that...) JH
  12. I found this on a 550 Porsche forum: France has neither winter nor summer nor morals. Apart from these drawbacks it is a fine country. France has usually been governed by prostitutes." Mark Twain. "I would rather have a German division in front of me than a French one behind me." General George S. Patton. "Going to war without France is like going deer hunting without your accordion." Norman Schwartzkopf. "We can stand here like the French, or we can do something about it." Marge Simpson "As far as I'm concerned, war always means failure" Jacques Chirac, President of France "As far as France is concerned, you're right." Rush Limbaugh, "The only time France wants us to go to war is when the German Army is sitting in Paris sipping coffee." Regis Philbin. "The French are a smallish, monkey-looking bunch and not dressed any better, on average, than the citizens of Baltimore. True, you can sit outside in Paris and drink little cups of coffee, but why this is more stylish than sitting inside and drinking large glasses of whisky I don't know." P.J O'Rourke (1989). "You know, the French remind me a little bit of an aging actress of the 1940s who was still trying to dine out on her looks but doesn't have the face for it." John McCain, U.S. Senator from Arizona. "You know why the French don't want to bomb Saddam Hussein? Because he hates America, he loves mistresses and wears a beret. He is French, people!" Conan O'Brien "I don't know why people are surprised that France won't help us get Saddam out of Iraq. After all, France wouldn't help us get Hitler out of France either" Jay Leno. "The last time the French asked for 'more proof' it came marching into Paris under a German flag." David Letterman Only thing worse than a Frenchman is a Frenchman who lives in Canada. Ted Nugent. War without France would be like ... uh ... World War II. The favorite bumper sticker in Washington now is one that says 'First Iraq, then France.'" Tom Brokaw. "What do you expect from a culture and a nation that exerted more of its national will fighting against DisneyWorld and Big Macs than the Nazis?" Dennis Miller. "It is important to remember that the French have always been there when they needed us." Alan Kent "They've taken their own precautions against al-Qa'ida. To prepare for an attack, each Frenchman is urged to keep duct tape, a white flag, and a three-day supply of mistresses in the house." Argus Hamilton "Somebody was telling me about the French Army rifle that was being advertised on eBay the other day -- the description was, 'Never shot. Dropped once.'" Rep. Roy Blunt (MO) "The French will only agree to go to war when we've proven we've found truffles in Iraq." Dennis Miller Raise your right hand if you like the French ... raise both hands if you are French. Q. What did the mayor of Paris say to the German Army as they entered the city in WWII? A. Table for 100,000 m'sieur? "Do you know how many Frenchmen it takes to defend Paris? It's not known, it's never been tried." Rep. R. Blount (MO) "Do you know it only took Germany three days to conquer France in WWII? And that's because it was raining." John Xereas, Manager, DC Improv. The AP and UPI reported that the French Government announced after the London bombings that it has raised its terror alert level from Run to Hide. The only two higher levels in France are Surrender and Collaborate. The rise in the alert level was precipitated by a recent fire which destroyed France's white flag factory, effectively disabling their military. French Ban Fireworks at Euro Disney (AP), Paris, March 5, 2003 The French Government announced today that it is imposing a ban on the use of fireworks at Euro Disney. The decision comes the day after a nightly fireworks display at the park, located just 30 miles outside of Paris, caused the soldiers at a nearby French Army garrison to surrender to a group of Czech tourists.
  13. Binswanger at NYU, 12/12

    The Objectivist Club at New York University Presents: A guest lecture by Dr. Harry Binswanger The Right to Immigrate: The Case for Absolute Open Entry into the U.S. Monday, December 12, 2005 7:00 PM (Doors open at 6:30) Kimmel Center, Rosenthal Pavilion, 9th Floor, 60 Washington Square South Please RSVP to http://nyu.objectivismonline.net Bring photo ID For directions and a campus map: http://www.nyu.edu/about/virtual.html Check our Website for future events: http://nyu.objectivismonline.net * * * * * This event is one of a series of lectures sponsored by the Ayn Rand Institute (www.AynRand.org). It is open to the public. A $10 contribution at the door is suggested for non-students. * * * * * Since at least the 1920's, the U.S. has imposed restrictions on immigration. Today, many people on both sides of the political spectrum are calling for expanded controls over our borders. In this informal talk, Dr. Binswanger will make the case for open immigration: the removal of all limitations on entry into, and legal residence within, the United States. He will explain why immigration is right, why it is a practical benefit to Americans, and how properly to deal with the threat of terrorists entering the country.
  14. Wonderful LTEs

    Hi Oliver, It's a rather highly, influental conservative publication -- the names under the LTEs say it all. Let's give credit though: they did publish a considerable number of well written LTEs that contradict the magazine's main thrust. Enjoy the Holidays everyone. Johnrgt
  15. Shields On B Clinton

    Mark Shields, the somewhat honest Leftist who's syndicated across the nation, offered the following recently: "Washington never told a lie. Nixon never told the truth. Clinton never knew the differnece."
  16. Respighi On Modernism

    The following appeared in the 4/1/33 issue of "Musical Currier." --- ITALIAN COMPOSERS ISSUE ANTI-MODERN MANIFESTO Milan – Ottorino Respighi heads the list of ten composers, including Giuseppe Mule, Il debrandano Pizzetti, Riccardo Zandonai, and Riccardo Pick-Mangiagalli, who have signed a manifesto aimed at the “modernists.” The manifesto says in part: “For twenty years all the aesthetic creeds aiming at subverting tradition have been proclaimed and practiced. Various incompatible tendencies have been cooperating in a ceaseless, chaotic revolution. We hear a good deal about ‘tendencies’ and ‘experiments’ but seek in vain far a definitive affirmation or a clear road. The public, bewildered and cowed, stands wondering to whom to listen and which path to follow. Let this public now shake off the yoke of intellectual subjection by which all genuine impulses are paralyzed. We protest against the so called ‘objective’ music, in which no room is found for life-giving inspiration and live expression, in which there is no ‘human content’ – nothing but a mechanical plan and intellectual sophistry.” The modernists evidently aimed at are Casella, Mailpiero, Rieti, etc. – RH Amen, brothers...
  17. God-related (sort of) jokes

    And you thought you couldn't tell a joke, Stephen... JohnRGT
  18. Jokes

    Hello everyone, This isn't a joke, but it made me smile: Type in "French victories" in Google. Press "I'm Feeling Lucky." JohnRGT
  19. Patrick Henry

    BNCK, Thanks! Johnrgt
  20. Patrick Henry

    Hello Gang, Does anyone care to recommend a Patrick Henry biography or two? Thank you in advance. JohnRGT
  21. Brahms Collection

    A music label called Brilliant Classics (BC) is offering CD box sets of several well-known composers. According to a knowledgeable source, BC bought the rights to recordings made by independent labels that are struggling and/or out of business, enabling them to sell these collections at very low prices. I bought the _Brahms Masterworks_ set. It consists of forty CDs and retails for around fifty-nine dollars. I tend to prefer the interpretive approach that typified “classical” recordings up to about the late 70s, but given the price of this set and how hard it is to find some of the pieces in this collection, I’m happy with the purchase. (I’m disappointed by the omission of the Serenades -- No.1 in particular.) The sound quality, compared to that of major label releases, is average to good. (Note: the coveted Brahms collection by Deutsche Grammophon has been out of print for some time.) BC’s site lists all their collections and the tracklist for each: www.brilliantclassics.com (For the Brahms collection, click on "The Masterworks" in the middle column (blue); under Brahms, click on "More Info"; scroll to the bottom and click on "Tracklist.")
  22. Guantanamo Solution?

    Paul Harvey, AM radio’s “now you know the rest of the story” guy, had an interesting piece recently. Several of the Guantanamo prisoners that have been creating headlines by complaining about the way they've been treated, were transferred recently to an Afghani run prison in Afghanistan. End complaints at Guantanamo. Miracle!! JohnRGT
  23. The Objectivist Club at New York University Presents: Dr. Yaron Brook President Ayn Rand Institute Speaking on: Why We’re Losing the War—Four Years Later Wednesday, September 7, 2005 7:00 PM (Doors open at 6:30) Room 900-Series, Kimmel Center, 60 Washington Square South All attendees must register at http://nyu.objectivismonline.net. Bring photo ID. For further information, please contact Kara at nyuoc_president@yahoo.com. * * * * * This event is the first in a series of lectures sponsored in part by the Ayn Rand Institute (www.AynRand.org). It is open to the public. Check our Website for future events: http://nyu.objectivismonline.net. A $10 contribution at the door is suggested for non-students. * * * * * Description: The latest attacks on London prove, once again, that America and its allies have failed to stop the scourge of Islamic terrorism. Four years after 9/11, our troops still die in both Iraq and Afghanistan, while our enemy’s bombs continue to explode in cities around the world. Why is this happening? In World War II, America and its allies needed less than four years to eradicate the threats posed by the mighty militaries of Germany and Japan. So, what is stopping us now from annihilating the forces of Islamic totalitarianism? Dr. Brook will argue that the answer is to be found in the realm of morality. It’s the Bush administration’s appeasing, self-destructive policy that has made this so-called “War on Terror” unwinable for us. From the dishonest naming of the war, to the cowardly choice of countries to target, to the self-sacrificial way we have fought—our government’s actions indicate a moral unwillingness to pursue America’s genuine self-interest and the enemy’s swift destruction. After examining the White House’s failing policy, Dr. Brook will present his idea of what a war in self-defense would actually look like, and he will explain what is urgently needed today, if America is to achieve victory tomorrow. (Please advise if you would prefer not to receive these notices.)
  24. Japanese Architecture Texts?

    Hello Gang, Does anyone care to recommend textbook-level works on Japanese architecture? Thanks in advance. JohnRgt.
  25. Brahms Collection

    Hi Saint, I phone reserved it at "J&R Music World" here in NY. The clerk quoted me $50 for the set. When my gal picked it up for me, however, she was charged $59. While writing the post, I looked through AMAZON to get a feel for the retail price. They were selling it for $56 and change, plus S&H and applicable sales tax. Hope this helps. JohnRGT