baruch
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Posts posted by baruch
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don't tell me - pls let me guess - French?
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a. don't assume when one does not have all the facts, particularly when the "discussion" veered, in case
u didn't notice, or skipped the "dirty" parts.
b. O i think i did, have have read enough innuendos & retorts about this annointment of yourself as chief
winsob, that i am convinced u & your arrogance are the problems. but, then again, i would not have
expected a "mea culpa".
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this is priceless! d'yqueem!!?? do u mean steve mcqueen? the duke d'yqueem, or the great Chateau d'Yquem? seems to me , an "expert" should, @least, know how to spell the sauterne in question!
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itsawonderfulthing - u just can't resist, can u? i wish trying to figure out the discount rate in a cash flow model was as easy in figuring u out
umm, how do u know what vintage I was referring to?? see what i mean in how supercilious you can be!
i guess u forgot to read what i thought WS really is, i.e., a "people" wine mag, but then again, you are so quick to impose YOUR opinions, i assume u passed right over that part, n'est-ce pas?
let's see, pls remind all of us what an "expert" in wine is?
if the list is so stupid, if the WS is so stupid, why even quote it atall, particularly among the "winsob" society.
notice i'm trying to write with small sentences & small words, so small minds can follow - continuez:
that's precious: "people that have more expert ise..." gee, mr. expert, u would not be referring to you, would u?????????????
i hope that i can humbly help to tear down some of the extreme pomposity of those who "think in their own mind" they have superior knowledge over others!
p.s. thx for supplying the selected "quotes"; not only does it save me the trouble, but its interesting to note
what u deemed quotable & how u applied it - freud or dr. berenson would have a field day
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thxgvg results: the anderson roederer was too sweet, nxt yr a real champagne.
the fleurie was excellent & went well.
the GUIGAL Chatneuf du Pape was the appropiate wine to finsh with!
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what's my price point? very simple - anywhere from ~$6 up, depending on the quality. is a $500 bottle "worth" $500? u won't know til u try. so, for me, i would skip the heavy meal, & take the wine. however, AS WE ALL KNOW, wine should only be consumed with food, so therefore, which small morsel of food to have with your $500 bottle is very tricky & an interesting challenge.
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actually, i couldn't resist adding just "1" additional comment to all the "winsobs" out in that hazy wonderland of pomposity, arrogance, stubborness, & last, but not least - self-rightousness; particularly after re-reading the above comments, which sound very "republican-bushlike". its a lonely side to take, but some1 has to puncture these balloons of abrasiveness.
the "winsobs" STILL don't get it - u don't understand the premise, nor the message. yes, i am insinuating the boors & snores, & i don't think we need a lesson on artisanal wines, except by some1 who actually makes them.
what's not to understand about WS? it is clearly the People mag for wine - duh! anyone who doesn't understand that simple fact needs a hard lesson in journalism economics. WS does fulfill a void, & should be read with 1 upraised brow! i believe those that are NOT "winsobs" understand! the "experts" among u would or should be able to separate the "skin from the grape" & not whine about the hype or the lists. but, little minds are very idle, & need something to occupy their attention. so they choose to put on the "winsob" hat & preach, & hope they can browbeat others to just give in & accept their inaccurate points-of-view.
is guigal's Chatneuf du pape that bad? while clearly not great or a "#!", it is not so terrible that 1 of our "esteemed" colleagues doesn't have to attempt to prove his superiority by expressing what we all should taste & like. my solution is: where is your top ten for 2000 or 2001? then compare & contrast vs being overbearing & underwhelming. as to different tastes, etc... i would totally DISagree with these outlandish comparisons & simplistic statements. just as the comparisons between a '95 vs a '96 Medoc would make an interesting tasting, we DON'T need the comic gallery to shoot rubber-tipped arrows. i assume that "U" would disagree with robt parker & why 1 wine is a 91 vs another which is HIS 89. wine NOT in the eye of the beholder is one of the more arrogant & pretentious statements i have read. the nerve to even suggest this holier-than-thou attitude is simply indicative of someone who is seriously insecure of his wine knowledge.
i would like to believe (?) u are in that .001% category, that should only be petted once in a while; & thx to u & your fellow "winsobs", wine is not as widely drank or understood in this country as it SHOULD be.
i am NOT defending WS as some have stated in your hazed purplish outlook, & again i hasten to add the example comparisons are both naive & immature. your opinions should be pointed out as your own, & if there were any real "stuff" put forward, instead of this constant overbearingness, it would be interesting vs the constant bombardment of ignorant arrogance.
to those who read WS, etc - read for enjoyment & understand the direction, but to really learn - taste & visit. its laughable to use Luce, Gingrich, & Hefner, actually its the height of hypocrisy, but this may be too subtle a point, so it is not worth the detail
another question? i wonder if Mr. Example can tell the difference bet a wet-aged vs a dry-aged steak, or bet a 4wk old dry-aged vs an 8wk old dry-aged steak? but this is about WINE, so i will keep to wine, not silly naive, childish comparisons.
there are many bad wines, many good wines, & even a # of great wines. the challenge is in the discovery, not in the arrogance & pomposity put forth constantly by our browbeating WINSOB posse!
in conclusion, i am donning my bullet-proof tux as i hit the "add reply" key.
KIM: "a votre sante"
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my thanks to the "fat guy" for his continuing to follow-up re: valenti. i was also disappointed with valenti's lack of professionalism with his less than euthusiatic attitude in answering qustions...
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mosgsob, merci.
in that i asked u for your top 5, i do not want to criticize your kind selections. the following comments are entirely my own & not meant to be anything more or less:
l'absinthe: based on your passion, will return. hopefully, i won't like because too far to be a regular.
le gigot: tough to like, too small, very little atmosphere. maybe a good place to take your grandmother.
bistro margot @ 26 prince: in love with - wish they had a bar area
le charlot/le bilboquet: surprising in that VERY UES/EURO hangout, not necessarily la francais.
chelsea bistro: love when 1st opened. seems to have gone downhill since original owners left
jubilee: agree, but 54th & 1st makes it a real neighborhood bistro with its regulars. if closer, would visit
more often. actually, like the hostess! i guess i'm a glutton for punishment.
artisanal: tough description. "looks" french, but doesn't "feel" french, n'est-ce pas?
brasserie????
la luncheonette: don't understand why any hype @all?
cafe luxembourg: USED to always return after trying to always find "THE french bistro" without success, i.e., my 'gold' standard. technically not french, but USED to have that "je ne sais quoi" that is difficult to find. HOWEVER, & sadly, it has totally changed (for me). service crappy & catty, food became mediocre, attitude ratched up, living on past reputation, but don't tell al pacino or liam neesam that.
i would add: balthazar & pastis (sorry, but i just like both), montparnasse (food very good - chef from park bistro, co-owner from chelsea bistro), la goulue (very french, very good, & owners have a % of both l'absinthe & orsay), la pere pinard, jules, quartorze bis, aix (1st impressions)
interested n comments.
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btw, thx to EVERYONE for enlivening the conversation/debate. this turned out to be what this site is all about & i (personally) am very appreciative to those who took the time & effort to discuss an interesting sideline to the opening topic
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that's "winsob" hat
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ok, even though i live crosstown from l'absinthe u have convinced me to return, merci!
as for wine in general, i would be happy to find places that have "just" a 100% markup. seems to me the typical markups are more like 3-400%, particularly @ l'absinthe, orsay, etc... don't think i have ever seen a vin carte that has ANYTHING less than 100% - pls provide an example!
as to steak frites, i have a minor disagreement; in paris & most french cookbooks, steak frites IS usually an entrecote. sirloin in france is a touch different than sirloin in US, but that is an entirely different topic.
couldn't agree more re: les halles. can u name ~5 other nyc bistros that u like with the understanding that l'absinthe would obviously be #1.
thx for the passion & follow through!
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a' votre sante, mogsob
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many thx jaybee. appreciate the list, & quite frankly the prices u list don't seem to be too outrageous, but re: dimitri's observation, $44 for 2/roasted chicken is pretty damn hi - its NOT l'ami louis!
as to moqsob's comment - should one HAVE to search to find "something of value" on a wine list? why the wines are priced so extraordinarily hi seems odd.
p.s. i noticed u mention the steak frites is a sirloin steak. aren't "real" steak frites generally an entrecote, i.e. a boneless rib steak (not the ribeye) ? it would seem that a bistro of l'absinthe's style would not serve from the sirloin, but only from the loin or rib sections.
however, what i meant is: what other bistros/brasseries in nyc do u consider on par, or just above or just
below l'absinthe?
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the focus clearly is going the wrong way - too bad.
steve, u have a wonderful way of talking down to the wrong person - don't change! each wine is in the eye of the beholder/taster - my god, even u can't disagree with that statement. maybe it was that 1 bottle of guigals's du pape, maybe it was the evening, maybe it was the company; but it was 1 memorable wine. the mont olivet never quite gave me the same taste memory.
may see u @the tastevin, if not travelling.
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this is priceless. "particularly experienced with wine" - compared to who - you
are u implying that a chat-du-pape tastes better in so. rhone as opposed to a tasting @ a Chevaliers du Tastevin??
still too bad the main premise of my comments have been missed by all. and jeez, here's a news flash "Lindbergh Landed!" how does a mag stay n biz, particularly a WINE mag? another news flash, not by the self-appointed connoisseurs here - duh!!!
Q? ummm, what makes ms nesita enough of a wine critic to compare her mont olivet to a guigal OTHER THAN FOR HERSELF?? nevertheless, she almost got the point, but, alas, it gracefully eludes her @the end. by having such a thin skin, it unfortunately clouds her vision.
does it not make more sense to match fact to advertisement vs. being a "winsob" & all that that implies??
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glad to see everyone still missing the MAIN point. o well, i imagine it was too subtle. btw, what wine would u serve with melted kraft's individual slice over a twinkie???????
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jaybee - what are the few others u are including?
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its nice to see the wine snobs of egullet are out in full arrogance! & i wouldn't be surprised if most of these "experts" could tell a bourgogne from a bordeaux. there have been so many supercilious comments re: wine in these pages, it makes reading any review quite comical. the fact that marvin & gang have been attempting to educate the public & attempt to move their readers to possibly not look down on midpriced wines is to be commended, not made fun of by uneducated boors. the fact of the matter, for those that care, is that the incredibly hi priced wines supported by the unknowing, are just not as good as their price would & should suggest. it would be interesting to be a "fly on the wall" within the caves of beaune or margaux, to see how hard the estate owners are laughing & @ how amazed they are at how our "experts" evaluate & purchase their grape juice regardless of quality, & pay such ridiculous prices. of course, when they emerge from their caves, they once again become the serious, self-important producers that they want the world to see, keeping the "joke" to themselves. too bad, there are enough winesnobs ("winsobs") out in the world who help them perpetuate the joke!
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(with the notable exception of their wine list, which is in serious need of repricing).
but isn't it true that wine is an integral part of the meal? & if u agree, then, regardless of being able to justify the price of l'absinthe's food dishes; the wine makes the ENTIRE MEAL adsurd! &, if the wine list "is in serious need of repricing", why do customers continue to put up with prices that cannot be justified??
p.s. have eaten @ all the mentioned paris bistros - love them all!
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although out of your way (although u did have rhone on your cheat list), i would suggest Pastis &/or Balthathar. maybe not the "foodie" experience, but both are a lot of fun with that "joie de vivre" that u "may" be looking for.
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thx for "taking the bait", & yes i read the article
if aubert was, in fact, a guest at your table ever, then, i assume, you would KNOW what he would prefer to drink. perhaps a little hint, it would not be the felton road -
that would be a very strange choice if he was your guest.
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The next time I need to eat before a concert in Lincoln Center, I will probably end up at the Shun Lee West. It's a cut or two above the typical Chinese glop.
just 2 additional comments:
1. see my thread re: cafe lux...
2. sorry re: observation re: shun lee west, which may
possibly be among the top chinese restaurants in
the city. sophisticated fare, excellent service, nice
ambiance. eat there @least 1x/wk & have never
been disappointed
What's your top price point?
in Wine
Posted
excellente! my french is a little rusty & was trying to notate the difference bet the village & the sauternes, but correct syntax (not spelling) is correct syntax & sauternes IS, in fact, both singular & plural despite the appearance - touche!