Bill Miller
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Posts posted by Bill Miller
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Jay McInerney, author of seven novels including "Brite Lites, Big City", and Lettie Teague, the gifted former executive wine editor and columnist with Food & Wine, were named as the new wine comunmists for the WSJ.
Jay likes Bordeaux but is moving toward Burgundy as his favorite wine. Lettie favors Loire Valley whites and Riesling--from Germany, Alsace, etc, etc and finally gets around to Washington and New York. It was a short interview, but no mention was made of California, Italy, Oregon, Chile, Argentina, or Australia. I'm sure they will be part of the column in the future.
I'll look forward to them filling the big shoes of Dottie & John. Good luck Jay & Lettie--welcome to the WSJ, I'm a loyal reader and look forward to your contributions.
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I see in todays Chronicle she is now the food critic.
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Is she still at the Houston Chronicle? Looks like they have a new food editor.
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The best meal we have had this year was at Veritas in Bryan last Friday nite. It was a grilled Hawaiian Sea Bass--very moist and delicious--related to Chilean Sea Bass, but not overfished. We started with a spicy carrot soup, also delicious.
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This is a place to tell all where to eat based on your experience. This topic creates great exchanges on other regional threads so I thought we could try it here.
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I don't cook sweet onions--they fall apart. Use yellow onions, add salt and sugar--the sugar will caramalize without adding much sweetness--the only way to go!
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I am on my second month of Saveur, and so far I love it!! Thank you!
I have all but issue #1--love the articles--well done and interesting--when you get a recipe they are blockbusters!! Maybe 3-4/yr, but a whole year of good reading.
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Our friend Thirty one knots is head bartender here. Mixed drinks are classic. Wine list is rated by Wine Spectator!! The food is bistro, great at lunch and dinner--wine reasonable-they have wine maker dinners by reservation--very surprising for Bryan/ College Station. Med. & French with a Pacific Rim flourish--try it!! Very friendly!!
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That tastebud diagram has been pretty thoroughly debunked as well. Still seems like a ploy to sell glassware to me, and perhaps to extend the grip of wine mythology. A few different glass shapes, sure, but how the hell many does Reidel sell?
ETA: Looks like HungryC beat me to it
I like Burgundy, pinot noir, and nebbiolo based wines out of a "Burgundy " glass, other reds out of a cabernet style glass, both thin crystal . No other varieties are needed. Whites are not really involved, except I do enjoy a light crystal glass for all, and a flute for champagne.
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A lot of cocktails work well with certain tastes and not with others. They're usually not intended to be "during dinner" drinks, but rather as aperitifs, etc. You certainly can combine Cynar cocktails with food; I think that salty, umami-rich foods would make for a particularly nice combination. However, if you don't like the aftertaste, I'm not sure a good pairing can be found!
That is what I asked, Cynar should not be followed by wine with dinner. A martini can. If you are having wine with dinner, dont start with a Cynar cocktail. Sorry, I didn't mention the wine in my original post.
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Everything sounds interesting, but does anyone eat savory food after these "cocktails"--???
I like wine with dinner--I find the Cynar aftertaste unpleasent with a dinner with wine. Should you just drink it thru dinner or go to something else other than wine?
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Everything sounds interesting, but does anyone eat savory food after these "cocktails"--???
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Mallet Bros BBQ--Navasota, Hwy 6 Loop-
Everything is good!! Brisket, ribs, pork, slaw, potatos. pototo salad, The whole family will make you happy. Nice building too!! Small sign, so don't miss it-if you do exit and come back--it's worth it!!
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Hi,
Here is a really good video on grading a beef carcass.
The process is completed in 20 seconds.
Tim
I have been buying whole strips and ribeyes graded choice "Angus". We have a fine local butcher who dry ages it for me for 28 days and then cuts into 1 & 1/4 inch steaks. I will keep doing this--excellent results!!
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What I have gleaned, drink this not before 2012 absolutly, and really 2015 or later, depending on how long I plan to live!!!(I'm 66). I think I'll buy an 04, and then look for an earlier vintage that doesn't require a bank loan!! Thanks for your help!!
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I've just obtained a bottle of this necter. Has anyone tried it? I understand it is lighter and more approachable than most, but still quite good, drinkable now or for 10 or more years, stored properly.
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Our son Eric and partner Hector are about to open a gourmet trailer called the Texas Cuban in Austin--Cuban sanwiches, etc--hope to open in 6 weeks--I'll let you know the location--these trailers are mentioned in recent Saveurs, Food & wine, and Bon Appetit--big in Austin, Seattle, New York and others!
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The current issue of Saveur is all about Texas. Really quite flattering.
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We will be in Houston all next week--will definately fit this place in!!
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Agreed that Cafe Rabelais is fabulous, and their wine list nearly as remarkable as the place itself: the entire perimeter of the dining room is made of wine racks with open cases sitting on top. The list is sufficiently extensive that I didn't want to nerd out reading it while my companions went thirsty, so I just asked the Maitre'd/sommolier's opinion and she brought a terriffic Medoc AC that was mature and quite reasonable, though I've never heard of it before or since.
Look forward to our next visit to Veritas--so many don't know what they are missing!! See you soon!
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Clearly good in the short run for oenophiles; maybe bad in the long run for quality restaurants, and so presumably for all of us:
I don't know enough to have an opinion on the bill, but I'd be curious to hear from a calmer voice on the "no" side.
Andrew
The resteraunt sets it's own rules--some say you can only bring wines not on their list-others say you pay a corkage on the first bottle, but then must purchase off the wine list--corkage fees can be anything--$25, $50---obviously the resteraunt can control this and make a profit--and I'm calm, this is just "urgent" due to the legislative session limitations. I would love to know the TRA's position and would welcome a response from them, if they are listening-----
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Just tried for a reservation at Le Reve first week end in June--they are closed to open a new Italian venture in the old Pearl Beer Brewery--no reservations, but maybe an adventure --the chef is incredable--Le Reve will re open--he will now have three in San Antonio.
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Cafe Rablaise--great lunch and reasonable--mussels, frites--good flank steak salad--all French wine list--many are reasonable--great Italian tratorria and market around the corner!!--Gabbiano Chianti- $22/bottle!! Economical three course lunch!!
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I think it's that if they have a full bar (liquor) you can't BYO.
That's wrong. If they serve wine you can't bring your own. What is the argument here?!--The Dewhurst Bill is good for us--quit nit picking about who knows more and support the bill!!!!!
TN: Mark West Pinot Noir 2008 great QPR @ $11.99 and 87 pts
in Wine
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I'm sorry, I think it is bland. I can't tell if it is pinot whatever or Grenache and something--we get it for $7 and it is overpriced. Bad eateries sell it for $25.