Beachfan

realizing this, i was wondering why you are a proponent of smelling the damned thing!? unless i misunderstood, which has been known to happen with me. I see I never answered. Smelling the cork is a little more genteel than holding the bottle to your nose. And keeps the glass clean.

Is Diwan open for Sunday? Sunday lunch?

I had a similar experience but didn't do the omakase (or the Krug). I liked the ambiance (and the jazz music background). I'd like to go back and try the omakase, but my general thought was that I could spend more and be in Sushi Heaven (Yasuda) or spend much less and have almost as good a meal at ISO (I know it's not the board's favorite, but it's one of mine if you know what to order).

I'm with JP on the toaster oven approach, it's what I use for melting cheese on bread, vegieburgers, etc. I find that the cheese drips though, leading to minor domestic disuptes. We may have a cheese melting only toaster oven and a no-cheese one after our remodel.

Nice link Hollywood.

Don't have it. I've gotten a quick chiller product but haven't used it yet. At home, it's already chilled. On the road, the best thing to do in a hotel room is to: 1) Put the bottle in the sink 2) Stopper the drain 3) Cover it all the way with ice 4) Fill the sink with water It will be well chilled in about 15 minutes. You might lose the label if you leave it in too long.

Last year I got a Fortnum and Mason Hamper. Some very good stuff overall.

Nothing quite like the pleasure like driving like an a****le in Italy and feeling like a local.

Actually, getting it fresh out of the oven isn't what it used to be. Now they are generally undercooked (for reheating purposes), so as soon as it comes out of the oven, I ask them to put it back in!

Oohhhhhhhhh, Whittamer {Homer Simpson moans and drooling need to be enabled}

And the beer.

Since no German wine fan has weighed in, I'll mention that Inniskillin, a Canadian vinter who is reputed to make the best North American ice wine (a botrysized one) is at my local Costco. Around $60, not sure which one it is (it seems like they make more than one).

I believe it is wine made from grapes that have been left on the vine into winter and are picked frozen. I haven't had any, I'll defer to those that have.

If this was answered, sorry I didn't see it. Any comments?

???

I had scallops at a usually fine restaurant last week that were completely tasteless. The didn't smell or taste off, just flavorless. Is this a sign of soaking the scallops?

There's a whole in the wall with a limited menu called Osteria del Forno, which I remember extremely fondly. Usually a line, no reservations, very affordable. Other than that, i agree, not much there. I heard Rose Pistola is good, but it's "Ligurian" which is different from mainstream US Italian.

Not only is Swan's Oyster Depot great, it is very SF. Try Lulu's too (oven roasted muscles). Not haute cuisine, but some who don't care for Zuni love Lulu's. A good SF scene there. Go over to the East Bay for the Berkeley Cheese Board (check out the fabulous Pizza by the slice, lunch and dinner hours) and Chez Pannisse Cafe right across the street.

Yes, some of it is warm, nothing hot. It isn't a meal of salad and juice. It's some of the most delicious food I have ever had, and at this very moment, I'd choose a meal there over many other places. It's unique and exciting (unless you have some dogma this concept offends).

Parker has his own label of Oregon Pinot Noir, Beaux Freres. He never comments on it, as a matter of policy. His name does not appear on the label. As soon as there is economic interest in the products reviewed, the reviewer is not impartial. I think it is possible to keep the two separate, and avoid the conflict. It doesn't sound like that's happening with the touters you mention.

I'd be interested in a comparison with Sushi Yasuda (in NYC) if you've been (or next time you go). Best sushi I've had, price is steep (but $225 will cover a lot of sushi and some great sake). Best bang for the buck for me is Sushi Nozowa (LA). Any other favorites?

I think those folks (Babbo and Lupa) do a great job with under $50 selections.

Matshuhisa's used to be my very favorite restaurant in the world. However, by the time the third Nobu opened, it just didn't seem the same experience. More formulaic, and the quality of the sushi slipped a notch. Just one notch, but at those prices .... Assuming you are a long time diner there, have you noticed the slip?

I usually wait, because I can give anyone a big head start and still finish way before them (Japanese Hot Dog Eating Contest Winners excluded).

Does brett vary between case lots? The 1990 I had was very smooth, almost elegant (if a Beaucastel could ever be that).