India is an immense country where the number of potential viticultural regions dwarfs that of most wine-producing countries. The operative word is “potential,” because based on the sample I tasted last night, they should hold off on that whole “wine for export” thing. We saw a bottle of Indian Shiraz Continue reading “Indian Wine: Burnt Tire Really is A Flavor”
I ate three cheeses on Saturday night. The first was a lovely hard cheese that reminded me of Campo de Montalban or Zamorano — nutty and rich, with a great texture. Wonderful stuff.
And then everything came crashing down Continue reading “A Cheese Catastrophe”
I found the link while reading another famous food authority who irritates me (but only sometimes), Mark Bittman. Don’t stop after reading the linked article; this is an interesting and well-written food blog.
The taste of a Manhattan that is shaken, compared to one that is stirred, is radically different. Why, I have no idea. But it proves some profound point that I have been trying to make for a very long time. Unfortunately, the point is floating lazily around my brain, not quite visible enough to be clear.
Yes, I have been a slug, or maybe just so boring that I deleted a few posts lest my many few readers fall over and smash their noses into their keyboards in boredom — and then sue me for intentional infliction of emotional distress. The problem is that I had a few things that I wanted to write, but when I actually put finger to keyboard, I thought to myself, “what are you, a moron?”
Soon. I promise, soon.
Not really. I love hamburgers, and unlike most restaurants, I understand that making a good one is a difficult proposition. I’m not going to bore you with my list of the best hamburgers, and I’m not going to irritate you with my opinion of the best way to cook them. What I am going to discuss is the uncomfortable Continue reading “The Lowly Hamburger”
Here is an amusing little article from the Wall Street Journal, comparing a restaurant kitchen to an investment bank. It’s worth a read if you are bored and need a few minutes of entertainment.
Yes, I’m a bit too much like a broken record, but at least I’m not the only one who thinks that Alice Waters is a twit. Skip to the last question, unless you want to read a typical interview.
As many of you can attest, this evening is amateur night. Don’t get me wrong; I am a big fan of pub crawls, blowout restaurant meals with too many bottles of wine, and of course the obligatory cocktails before dinner, hopefully at a bar that has a real bartender. Continue reading “A New Year’s Eve Menu”
Shrimp are great. They taste good, they are easy to cook (unless you are a moron and overcook them), they’re not terribly expensive — especially considering that the little buggers are mostly meat — and how many food joints don’t have shrimp? Ah, the perfect food. Not so fast! Continue reading “Shrimp: Good And Bad”