winebill

Thanks for the list Craig. I can can already hear the sound of "Case Cards" being printed !

This is my "two cents" for making Pizza dough In the Bread Machine 1 cup water 4 teaspoons olive oil 1 1/2 cups bread flour 1 cup AP Flour 1/2 cup Pasta flour 3/4 teaspoon salt 1 teaspoon active dry yeast or bread machine yeast Add all of the ingredients to a 1-1/2- or 2-pound bread machine according to the manufacturer's directions. Select the dough cycle. When the cycle is complete, remove dough from machine. Punch down. Cover and let rest 10 minutes. And for a real easy sauce, that still tastes great: Easy Pizza Sauce (6 ounce) can tomato paste 1 1/2 cups warm water 1/3 cup extra virgin olive oil 2 cloves garlic, minced or garlic powder salt to taste ground black pepper to taste 1/2 tablespoon dried oregano 1/2 tablespoon dried basil 1/2 teaspoon dried rosemary, crushed Directions 1 Mix together the tomato paste, water, and olive oil. Mix well. Add garlic, salt and pepper to taste, oregano, basil, and rosemary. Mix well and let stand several hours to let flavors blend. No cooking necessary. I usually just put in a jar,and shake the hell out of it

Seems nowadays people have forgotten one of the original small batch bourbons "Blanton's". It was around long before todays new Marketing bottlings(not that those whiskies are bad) But, even a Scotch drinker like me loves Blanton's. Try it.

Another wonderful Port house to seek out is "Ramos-Pinto" Their ports are all very good and fairly priced. They own most of the vineyards that produce their wines. Particularly good is the 20 Year Old Quinta do Bom Retiro

While the "Top 100" Wine Spectator list is fun to look at, it does a disservice to the wine buying public. So many of these wines are no longer avaiable,or were never really available. How about if they had a list of "The top 100 wines that you can find and enjoy" All the "top 100 " list does is increase the prices.

This site is agreat source for pics and posters photostogo

Small but wonderful! La Taverna 130 New Canann Ave Norwalk 203-849-8879 Chef owned. ( formerly at Maria's Trattoria) The food is great. The place is small and comfortable. The only negative is the very small and uninspired wine list. APPETIZERS PASTA Portobello alla Griglia Calamari Grilled portobello mushroom Fried or Grilled Calamari $7.95 $8.95 Pasta e Fagioli Insalata Caprese Pasta and bean soup Fresh Mozzarella, roasted peppers $6.95 and sliced tomatoes $7.95 Minestra Escarole, beans and sausage soup $6.95 Penne al Peperoncino Cannelloni di carne e Funghi Pasta in a spicy sauce with proscuitto, Pasta filled with spinach, mushrooms and olives ground veal & mushrooms $14.95 $15.95 Orecchiette al Forno Lasagna Little ear pasta baked with tiny meatballs, Lasagna noodles layered with ground veal, mozzarella and tomato sauce fresh mozzarella, bechamel and tomato sauce $14.95 $15.95 Paglia e Fieno alla Crema Rigatoni Vodka con Gamberi e Pomodoro Fresh straw and hay pasta with pears and Rigatoni in a vodka sauce with shrimp proscuitto in a cream sauce and sundried tomatoes $15.95 $15.95 CARNI Vitello al Limone Involtini di Pollo Veal scaloppine with wine and lemon sauce Chicken breasts stuffed with proscuitto and mozzarella in a white wine sauce with mushrooms $16.95 $16.95 Vitello alla Sorrentino Pollo al Pomodori Secchi Veal scaloppine topped with proscuitto, eggplant Chicken with artichoke and sun dried tomatoes and mozzarella in a white wine sauce in a wine sauce $16.95 $15.95 Vitello al Spinaci Pollo e Salciccia Scarpariello Veal scaloppine sauteed in a marsala Chicken and thin sausage with hot cherry sauce served over fresh spinaci peppers $16.95 $15.95 PESCE Dentice alla Paesana Sogliola alla Mugnaia Snapper sauteed with capers and Filet of sole with capers in a sun dried tomatoes in a fresh lemon wine sauce tomato sauce $17.95 $17.95 Misto alla Bucaniera Gamberi al Pomodoro Mussels, clams, calamari and Shrimp in a marinara sauce garnished shrimp in a lite marinara sauce with clams and mussels served over over over spaghetti linguini $17.95 $16.95 Gamberi al Forno Salmone Shrimp scampi served over linguini Broiled salmon served with sauteed broccoli $15.95

As to "particulate," What you se see is crystals of potassium bitartrate or simply known as "Tartrates" . They should not concern you. Tartrates develop from wine stored at a low temperature and do not effect the taste. Larger crystal can be formed if the wine was frozen some where along the line. as to - "gunky," You will see these "clouds" of sediment in wines that are usually unfined and unfiltered. Again, it does not impact a bad taste. Actually you should get more flavor since many winemakers feel that filtering strips the wine of flavor.

Here's another great range of Scotch. Hand crafted, small batch blends. compass box whisky

Found this on Berry Bros, Website......... Hugh Johnson Criticises Jilly & Oz - 15-Oct-2003 Britain's bestselling wine writer Hugh Johnson has accused Jilly Goolden and Oz Clarke, of "attracting ridicule" to the beloved subject of his expertise. Johnson, whose annual Pocket Wine Book sells millions, said that his colleagues often sound as if they are talking about fruit salad rather than describing bottles of wine. "Jilly and Oz are wonderfully entertaining," Johnson, president of the 243-member Circle of Wine Writers, told an audience at the Cheltenham Festival of Literature. He said that there was no harm in that, but that it did attract a degree of ridicule. "I don't really want my favourite subject to be ridiculed. There is a problem when these people list all these flavours and aromas they think they have detected. It then gets on to the label of the bottle and what you are looking at appears to be a recipe for fruit salad." He added: "That is not what a wine is like. It is not appley or blackcurranty. People don't sniff a rose and say, `Oh yes, pineapple, cucumber'. It smells like a rose — and a bottle of wine smells like wine. Too much of this borrowing of terms to describe wines really doesn't help." So........... We need to enjoy wine more, and analyze less.

Found this on Berry Bros, Website......... Hugh Johnson Criticises Jilly & Oz - 15-Oct-2003 Britain's bestselling wine writer Hugh Johnson has accused Jilly Goolden and Oz Clarke, of "attracting ridicule" to the beloved subject of his expertise. Johnson, whose annual Pocket Wine Book sells millions, said that his colleagues often sound as if they are talking about fruit salad rather than describing bottles of wine. "Jilly and Oz are wonderfully entertaining," Johnson, president of the 243-member Circle of Wine Writers, told an audience at the Cheltenham Festival of Literature. He said that there was no harm in that, but that it did attract a degree of ridicule. "I don't really want my favourite subject to be ridiculed. There is a problem when these people list all these flavours and aromas they think they have detected. It then gets on to the label of the bottle and what you are looking at appears to be a recipe for fruit salad." He added: "That is not what a wine is like. It is not appley or blackcurranty. People don't sniff a rose and say, `Oh yes, pineapple, cucumber'. It smells like a rose — and a bottle of wine smells like wine. Too much of this borrowing of terms to describe wines really doesn't help."