Coming to America, Part the Third.

[Eli]

there's supposed to be sauternes in there which in theory is a fantastic idea

No, it is not. If I want Château d'Yquem, it's not for putting into a goddamned cooked sausage.

If you're just going to deglaze a pan, you can use Two Buck Chuck or something. But if the wine is a substantial ingredient, the flavor absolutely comes through.

Or, what Tonker said.

[Wheezer]

there's supposed to be sauternes in there which in theory is a fantastic idea

No, it is not. If I want Château d'Yquem, it's not for putting into a goddamned cooked sausage.

Sauternes and foie gras is a classic combination. Why the fuck should the wine you use for cooking be any different to any other ingredient? You use the best, you get the best.

You also have to treat the best fucking properly. This concoction is implausible on its face unless the thing never got far above room temperature, in which case it would just be a pâté in a casing. Sweet Jesus, do something sensible. It is attachment to name and form, which isn't a bright idea in the first place, and it gets the second half wrong.

[Edit.--And Yuri Milner is a moron.]

[Edit 2.--Here. Do I have to look up the boiling points?]

[J. Walter Weatherman]

Do I have to look up the boiling points?

I'm gonna go ahead and say 'yes' just in case.

[Gilgamesh]

Are any of you guys taking Tonks to Nick's Fishmarket?

[Wheezer]

Do I have to look up the boiling points?

I'm gonna go ahead and say 'yes' just in case.

You bastard. You do understand that this is going to be more than "protracted," right? You may get to keep 3-propyl-1,2-oxathiolane.

[J. Walter Weatherman]

Do I have to look up the boiling points?

I'm gonna go ahead and say 'yes' just in case.

You bastard. You do understand that this is going to be more than "protracted," right? You may get to keep 3-propyl-1,2-oxathiolane.

Let's pretend that I do understand that.

[CBStew]

Do I have to look up the boiling points?

I'm gonna go ahead and say 'yes' just in case.

You bastard. You do understand that this is going to be more than "protracted," right? You may get to keep 3-propyl-1,2-oxathiolane.

Let's pretend that I do understand that.

I only drink oxathiolane in months that don't have a "R" in them.  As for 3-propyl-1, that is just uncivilized any time of year.

[Wheezer]

Do I have to look up the boiling points?

I'm gonna go ahead and say 'yes' just in case.

You bastard. You do understand that this is going to be more than "protracted," right? You may get to keep 3-propyl-1,2-oxathiolane.

Let's pretend that I do understand that.

That was actually backward. It was identified as a thermal oxidation product in Sauternes from 3-sulfanylhexanol disulfide on the basis on varying gas chromatograph nozzle temperature (not present at 45 C, but present at 230 C). The actual compound is responsible for one of the citrus notes in Sauternes. The volatile sulfur compounds are chemically labile and readily perceived; you're not going to "preserve the character" of a complicated wine if you subject it to heat in the presence of oxygen, which is why this is a bad idea.

[Edit.--It was even more backward because I was thinking of 3-sulfanylhexan-1-ol, and 3-sulfanylhexanol disulfide is 3,3'-disulfanediyldihexan-1-ol.]

[Edit 2.--And as the former is the only stable polyfunctional thiol, we are left with (I) phenylacetaldehyde, (II) 2-phenylethanol, (III) 3-mercaptohexan-1-ol, (IV) ethylhexaonate, (V) beta-damascenone, (VI) gamma-nonalactone, and (I) delta-decalactone as the big guns to be examined.]

[Edit 3.--Modified Edit 2 for shortened cross-referencing purposes.]

[flannj]

Do I have to look up the boiling points?

I'm gonna go ahead and say 'yes' just in case.

You bastard. You do understand that this is going to be more than "protracted," right? You may get to keep 3-propyl-1,2-oxathiolane.

Let's pretend that I do understand that.

That was actually backward. It was identified as a thermal oxidation product in Sauternes from 3-sulfanylhexanol disulfide on the basis on varying gas chromatograph nozzle temperature (not present at 45 C, but present at 230 C). The actual compound is responsible for one of the citrus notes in Sauternes. The volatile sulfur compounds are chemically labile and readily perceived; you're not going to "preserve the character" of a complicated wine if you subject it to heat in the presence of oxygen, which is why this is a bad idea.

[Edit.--It was even more backward because I was thinking of 3-sulfanylhexan-1-ol, and 3-sulfanylhexanol disulfide is 3,3'-disulfanediyldihexan-1-ol.]

[Edit 2.--And as the former is the only stable polyfunctional thiol, we are left with (I) phenylacetaldehyde, (II) 2-phenylethanol, (III) 3-mercaptohexan-1-ol, (IV) ethylhexaonate, (V) beta-damascenone, (VI) gamma-nonalactone, and (I) delta-decalactone as the big guns to be examined.]

[Edit 3.--Modified Edit 2 for shortened cross-referencing purposes.]

And... scene?

[Wheezer]

Do I have to look up the boiling points?

I'm gonna go ahead and say 'yes' just in case.

You bastard. You do understand that this is going to be more than "protracted," right? You may get to keep 3-propyl-1,2-oxathiolane.

Let's pretend that I do understand that.

That was actually backward. It was identified as a thermal oxidation product in Sauternes from 3-sulfanylhexanol disulfide on the basis on varying gas chromatograph nozzle temperature (not present at 45 C, but present at 230 C). The actual compound is responsible for one of the citrus notes in Sauternes. The volatile sulfur compounds are chemically labile and readily perceived; you're not going to "preserve the character" of a complicated wine if you subject it to heat in the presence of oxygen, which is why this is a bad idea.

[Edit.--It was even more backward because I was thinking of 3-sulfanylhexan-1-ol, and 3-sulfanylhexanol disulfide is 3,3'-disulfanediyldihexan-1-ol.]

[Edit 2.--And as the former is the only stable polyfunctional thiol, we are left with (I) phenylacetaldehyde, (II) 2-phenylethanol, (III) 3-mercaptohexan-1-ol, (IV) ethylhexaonate, (V) beta-damascenone, (VI) gamma-nonalactone, and (I) delta-decalactone as the big guns to be examined.]

[Edit 3.--Modified Edit 2 for shortened cross-referencing purposes.]

And... scene?

Oh, no, this could go on for ages. I haven't actually had chemistry in 24 years. I'm just now wondering whether a better proxy for these purposes is flash point or boiling point. Of course, somebody could just go buy a case of Sauternes and things could be settled experimentally.

[Tonker]

This is all Greek to me.  If you're trying to convince me that, once it's been heated, you can't taste Sauternes in food, then I'm going to go all CHEMISTRY MEATBALL ABOUT THIS, MY FRENT.  I don't believe it.

[Wheezer]

This is all Greek to me.  If you're trying to convince me that, once it's been heated, you can't taste Sauternes in food, then I'm going to go all CHEMISTRY MEATBALL ABOUT THIS, MY FRENT.  I don't believe it.

Don't burst a foo-foo valve, cobber.

[Wheezer]

DPD. There's also the issue whether verjus would make more sense in this role.

[flannj]

This is all Greek to me.  If you're trying to convince me that, once it's been heated, you can't taste Sauternes in food, then I'm going to go all CHEMISTRY MEATBALL ABOUT THIS, MY FRENT.  I don't believe it.

Don't burst a foo-foo valve, cobber.

Wheezer, are you capable of making it to the South Loop tomorrow to join us for lunch?
Or is your N.J. Cugnot in for service?

Because this conversation really should take place in person.

[Wheezer]

This is all Greek to me.  If you're trying to convince me that, once it's been heated, you can't taste Sauternes in food, then I'm going to go all CHEMISTRY MEATBALL ABOUT THIS, MY FRENT.  I don't believe it.

Don't burst a foo-foo valve, cobber.

Wheezer, are you capable of making it to the South Loop tomorrow to join us for lunch?
Or is your N.J. Cugnot in for service?

Because this conversation really should take place in person.

The odds of my being able to maintain some sort of composure at a meat festival at that hour are quite poor.