GordonCooks

Are we talking 1900 and up? Grab the most recent issue of wine spectator - it features a lot of Burgundy ratings (although it may be "their" ratings)

I thank you

I've tried that "twice" - maybe it's off season?. There at least 2 store I can rememeber with bins of dried food. They both had nothing.

Think Little Italy Gordon.........should be there or an Italian grocery for 9-10#/lb. ← Little Italy? Why didn't I think of that. My mom has sent me on a wild goose chase my last 3 trips. She swears she got them at Kensington Mkt (I even checked the guy who's got dried "EVERYTHING" and he had fresh only) thanks!

Those are great looking plates!

Has anyone seen dried chestnuts anywhere - I've been all over.

2002 DuMol Pinot Noir – Lots of earth on the nose and a hint of fruit but downright closed. Decanting revealed a little mushroom, flowers, a lot of fruit (red and black) but still a lot of tannin. The color seemed lighter than the flavor dictated – I expected something dark and inky purple but it looked ruby red to me. I tasted it again more than an hour later and it seemed much more balanced and old world. 2001 Felton Rd Pinot Noir (central otago) - A lot of Raspberry and plum on the nose and very fruit forward with red berry, currants, and just a hint of oak. Delicious and ready to drink. 2001 Adelsheim “Elizabeth’s Vineyard” – Lots of fruit (not as cherry as the normal bottling) earthy, firm structure that’s very balanced and supple after a while. More red berry fruit in a complex yet balanced wine

There are 2 large markets on the East side of Spadina (above Adelaide but below Dundas I think) - you should be able to find anything you're looking for.

I've never dropped one myself (knock on wood) but suffered a personal wine disaster. A couple of summers ago, a wine buddy was coming over with his new girlfriend of 3 weeks for some dinner. I had some beautiful Rib-eyes to accompany a 86 Mission Haut Brion, a citrus salad with Laurent Perrier and some oysters with a Sancerre. Well......I had opened the Mission beforehand and left it on the table to breathe. The guests arrived and we moved ot the kitchen to chat. I was cooking, we sipped champagne, etc.. As I prepared the bernaise - I heard the sloshing of the bottle in the other room. I figured my friend was decanting the 86 for me - upon turning around and seeing him in front of me, I harked my girl's name - she was in the garden getting tarragon. In walks the new girl with empty bottle in hand - she had seen the citrus segments in a large bowl on the table and decided to help out my making the sangria.............

Maggie, Best of luck in your New Year's endeavors here's a quick and easy soup I love in Winter Rice Cake Soup (Duk Kook) 64 oz of beef broth 3-4 Oxtails 3 scallions 1 pkg frozen sliced rice cakes (about 3 cups) soy sauce to taste Japanese pepper Defrost the rice cakes and set aside Pan fry the oxtails and set aside. Warm the beef broth (Keep in mind this soup can be made with wonton soup base as well) submerge the oxtails for about 20-30 mins.Add rice cakes and cook over medium heat until they are tender and have thickened the soup. A couple shots of soy sauce and japanese pepper complete. Garnish with scallion, lemon grass, bean sprouts, etc. etc

Neil, congrats - you've hit the big time my friend

Earthy, floral nose with lots of black cherry. Very muscular for an Oregon pinot with a rigid structure and flavors of mushroom, red and dark cherry (fruity but not sweet). Very acidic and is almost closed – needs a couple of years or a few hours in the decanter.

The percentages were 50-50 give or take around 40.

My perspective on Dinosaur is that the food was much better a couple of years ago. Maybe a victim of the purveyor chain supply management or the lack of the fanatical chef that strarted the rochester location. It's still better than most but boy was it something way back when..........

2002 Antinori Orvieto Classico Campogrande A decent wine to serve ice cold. Clean with a little citrus and not much else going on. (like a Michelob ultra-light) A perfect party bottle i.e. “I’m coming to your party and I’ll bring a bottle of Antinori” 2001 Tenuta Dell'Ornellia Le Serre Nuove Lots of berry and what I would describe as peppermint (without the mint more like rosemary) on the nose. Round, fleshy with dark fruit and soft tannins. A delicious wine that makes me wonder what I’m missing with the first class Ornellia

I'd join

A recent meeting of the soon to be married club choose Rochester's Dinosaur for our once a month Monday dinner. None of us have been there for at least a year of so and it seems we haven't been missing anything. The sauce is always good but the pulled pork was mushy, the ribs were not smoky enough, and the brisket seemed mundane. All I can think is that there must be rushing the cooking process somehow. The pork could have been done in the oven it was so bland and the ribs tasted like the temp was too high and they spent their cooling time covered causing them to "steam" in their own juices. I hope there not trying to "pre-make" their product in a central location - that never works for 'que.

Congrats to the wine goddess

I am lover of White Burgs but when pairing grand crus or monte's, I use very simple fish dishes to accent the nuances in the wines. Others I tend to drink alone such as a Coche Meursault Perrieres or Chave Hermitage Blanc.

Sigfreid & Roy's Tossed Salad bar Hansel's Dutch Oven

My first meal at Le Cirque under Sottha Kuhn was one of the best meal experiences I've had in NY (but subsequent meals fell short)

My use if the term meritage is mis-leading - I tend to use with all california blends. It was recommeded as a "Rhone" style which was off the mark.

In keeping with my New Year’s resolution to record more TN’s Inky in color, loads of black fruit on the nose that barely eeked by all the alcohol. Very forward with blackberry and cherry and more ‘woody” than “oakey” on the sides with chewy tannins in the middle. Tasted like a D’Arenberg to me. I should have liked this wine more than I did – curse my ever-changing palate

When I do a whole lobe - I trim the ends, cut into quarters and freeze for stocks, sauces, etc. It's always nice throw in an oz of Foie here and there

About 6-7 dozen oysters acc by a Cialis mignonette? edit - Oops forgot about the seafood