Capaneus

I thought it was excellent, although since it was my first Korean bbq I have no point of comparisson. I *can* say that I believe I saw only one type of tripe, though they did have some kind of chicken organ meat they called "large intestine" - my guess is gizzards. But I think I can speak for the party and state that an excellent time was had by all, in spite of the relative paucity of offal Holly snapped shots, so I'm guessing further and more useful reporting will be forthcoming.

As Katie said in another thread of this one.... "This wine was fabulous. All about the dark berries and an almost sweet background of vanilla, mocha and caramel. Incredibly well made wine that will undoubted age into something more spectacular, if that were indeed possible. This wine could compete with the finest Bordeaux and knock it off the playing field. Any Bordeaux this young would likely be far less drinkable." So there you go. The "boss" speaks but maybe I was drinking something else! ← Could be in a dumb phase. On a few occasions I've cursed myself for buying something, then been hugely (pleasantly) surprised when revisiting a few years later.

Got this one too. Am intrigued; but, haven't tried it yet. I was struck by the similarity to "Pineau des Charentes" a blend of Congac and Wine Grape Juice, which is apparently used in the Per Se House Cocktail. http://forums.egullet.org/index.php?showtopic=42570 ← Okay, I'm confused... Is the juice in the Angelica unfermented? And if so, it's *still* reminiscent of Port?

Couple of different lines, I think: the night in '94 when I had my first really serious wine ('88 Cos); and the day (just a few months ago) when I sat down to figure out my budget - and realized *all* my financial planning was contingent on the release price of burgundies (*bad* exchange rate - *bad*, *bad* Federal Reserve Board).

How was the sauvignon blanc? I should make an effort to get to Pumpkin sometime soon. It's right around the corner, and I used to go all the time back when I didn't really need a reservation...

It *can't* compare! : the Kim Crawford got rated Best of Tasting in today's WSJ column. And they got it at a Pa. State Store - where, they tell us, the price was $4 below the national average. How cool is it to see the Pa wine market mentioned *positively*? And *all* thanks to Deidre, with a minor assist from Jonathan Newman...

The Trilogy was in at 12th and Chestnut when I was there yesterday - and down to a few bottles. Has anyone tried the Liparita, by the way?

I don't know. I'm *guessing* it'll depend a great deal on the wine, and that the interested groups will vary in composition likewise. I have noticed that things have been pretty quiet in general, as in topics dying off quicker than I'd expect, there being fewer active topics than I seem to remember a couple of months ago... I don't know if it's a lull or faulty memory, plus I haven't been around long enough to gather a sample. I guess I should also apologize for any flaying I might have commited. The integrity of 'Cane's epidermis was never my target. I *did* feel taken to task for my non-participation in WOW, so any terseness in my post was more likely defensive than offensive. And I hope I didn't give the impression these things are somehow beneath me. My real point is that the specific wines chosen didn't interest me, for reasons parallel, but distinct from, the other respondents'. The plain fact is that I don't have the money or drinking time to tag along, unless the wine should happen to coincide with my own explorations. And I'm *not* suggesting the thread should be built around my interests, just accounting for my absence.

...and then there are those of us who know a (very) little about wine. While I *am* exploring and broadening my horizons, I have little interest in revisiting wines like the Cline or the Columbia Crest, which are by now profoundly familiar. Now if anyone wants to throw in a greek grape I've never heard of, or one of the oddball Italians the NYT wrote up a couple of months ago, I'd be delighted to share *that* journey. Or, to put it another way: have you considered that the fault may be not in your stars... sorry, not in your fellow eGulleters but in WOW as it now stands?

So? Tales, details, dish? Wine notes, food facts? I was miffed i couldn't go, least you can do is make me madder by telling me what I missed... I actually picked out my meal (souffle, pappardelle and filet); how sad is that?

I'm thinking the lout may well have been the owner, which, if much of what I've heard is right, would have kinda limited what could be done by the others to fix the problem. Or possibly not, of course.

I'm looking for the US distributor for Weingut Bretz. I can't get my local retailer to come through with my order for their beerenauslese, or to fess up on any other info. Anyone know how I can track down the information on my own, so I can try to find an alternate source? If anyone else is interested, this is an *amazing* wine for the price ($10.49/btl by the case). Head and shoulders better than anything I've found at anywhere near the same price, including most Aussie stickies (which tend to lack acidity, for my taste).

Which to a large degree was also the case with much of Europe, at least Northern Europe. England's struggles with Gin, for one, were epic. But what these other countries had was an alternative paradigm in the upper classes' aesthetically-informed consumption of wine. America, ever-Puritanical and always hostile to any form of elitism, did not develop this - or, to take the extreme view, explicitly rejected it. Southern Europe developed a wine culture throughout the social order, of course, since it was available in situ.

I am ridiculously jealous! Cos (the '88) is the wine that taught me what Bordeaux could be. Still have a weakness for St. Estephe, and Cos D'estournel in particular - especially since it's usually, in my opinion, a widely undervalued appelation. Amarone is an amazing thing. A good Amarone, sufficiently aged... I haven't had one in *way* too long. '62 Graham... I can't recall anything about the vintage offhand (other than "Its the year before my favorite - and now past peak - vintage"), but how not great could it be? Sounds like much fun.

"Vide Bourse" Afraid the Chapoutiers are still out of my reach, and given the allocations that's the case geographically as well as financially. Just as well, I guess, though I wonder why Philly doesn't rate... The Arrowood is a lock, though, plus maybe the Byron, D'Arenberg and Columbia Crest, in numbers still to be determined.

Just took a look at Marigold's Fall menu at http://www.ucnet.com/marigold/ for nostalgia's sake, and that brought home with a vengeance that their prices have gone well up. Which also happened to Matyson once they hit their stride. Is that the inevitable consequence of success? Some places, like Dmitri's seem to be able to keep their prices stable... It's not like I think the prices are excessive, or that I like Dmitri's tradeoff (I went there last week, and recalled why I don't more often - felt very cramped and rushed). But something about the process feels like punishment for the support we give them early on. Maybe they should give us some kind of Founding Patrons' cards, good for 2004 prices in perpetuity? Nah. I guess I should just count myself lucky they've made it - and still allow my unsavory self in the door.

Rabbit cacciatore... anyone else serve this, do you know? I don't think I've had this since I ate coelho a cacadora (the Portuguese take on this dish), as a kid...

In English terminology, you're talking about sprouts versus leaves, I think. I *have* found that the leaves themselves often come in different sizes, and I like the smaller ones best; the sprouts aren't especially leaf-like, though, sort of little off-white stems with a yellow-green tip.

I'm going to guess the mangos are sliced REALLY thin. The term that amused me was the "farm egg". As opposed to? The phrase "bacony potato foam" made me feel all warm and happy. And hungry. ← Farm egg, as opposed to the quasi-industrially-produced eggs more widely available? They really should use more helpful info, like free-range, or oganically-fed, if they want to get healthy-points. And the bacony potato foam really did work. The more I think about that dish the better I like it. And I liked it plenty to start with.

Okay. I can't edit the original post, apparently. So, for your edification, here are the MK menus for Late Winter '05: (with many thanks to philadining).

Are we certain of the Irish end of this? It was usually *Scots* gentlemen crossing the Channel, entering the King's Scots Archers, and often being granted estates as they got themselves noticed by the King. I'm not aware of any such steady and regularly-rewarded influx of Sons of Eire.

Well, almost: during their periodic wars with the French, British claret importers had to find alternate sources of wine. So it was really already-existing British merchant firms that created the Douro wine industry. The fortified aspect of things came along fortuitously, at a later date.

I hate computers. I really really do. The links go nowhere. When I figure out how to add images I'll edit the original post. Gah!

Okay. Seems like I have to do everything around here! You folks get *no* credit for the great dinner I just had at Marigold. Anyway, for posterity, here are the menus: https://webmail.pobox.upenn.edu/horde/imp/ https://webmail.pobox.upenn.edu/horde/imp/ I wanted to do them as images, but my technical illiteracy bit me on the behind. Comment-wise: The celeriac/coconut soup was amazing, rich and light both, the croquettes adding an occasional salty zing that framed the flavors, if that makes any sense. The grilled cheese... it was a meal in shorthand, a fast and furious medley of disparate flavors that somehow came together in the mind more than on the palate. The egg did work with the cheese toast, but the potato foam needed to be tasted separately. It was all very El Buli. The seetbreads were the tastiest thymus gland I *ever* did taste (and I've tasted some), and the lentils were awesome, toothsome and in all ways spectacular, although the truffling was lost in the lentils own earthiness. The caramelized apples w/ curry jus were a very odd (and I have a high tolerance for odd) side, but they worked. The black cod was one of the best fish dishes I've had in a long time, the briney fish and the earthy mushrooms playing off each other, and the braised lettuce... it was great, and it did *too* work with the dish, so nyah! Though I'm damned if I know why. The banana crepe was amazingly rich and, somehow, chocolatey. The bananas were in a rich creamy caramel, and the whole thing almost made me cry. 'Cause it wasn't my desert. Mine was the tapioca pudding. That's a misnomer, since the tapioca just added the subtlest canvas for the sharp, light burst of citrus from the Meyer sorbet. The semifreddo stayed very much in the background, and seemed to somehow add depth. Very tasty, but the crepe really was amazing. We also had the cheese plate, which was very good, but somehow seemed mostly like an occasion to polish off the Saintsbury PN (for which, Katie and Deirdre, thank you *so* much). Hie thee there. Really, I think they're getting better as they go along. This meal really outdid all the previous ones I had there.

Given the way things happened *after* the unpleasantness, I think the restaurant did what it could to make right what was, as you say, a horrible experience. I would take their apologies with as much grace as I could muster, and chalk it all up to experience.