GordonCooks

I find Uzay very sincere

Sadly, he passed away about 2 years ago (Sep. '01) at the age of 87. =R= This is a little off topic, I had no idea Jamie Shannon passed away after a bout with cancer at the tender age of 40. I was a little shocked.

I don't have any particular disdain for any food personality. Some have forgotten their roots (Emeril, Bobby Flay, etc.), Some are very entertaining (Bourdain, Jeremiah Tower, etc.) Some are very informative (Pepin, Batali, Bayless, etc.) Some are preeminent (Keller, Adria, Trotter, etc) Some are hot (Nigella, Padma, Suzanne Goin, Etc) but a few I could live without The Barefoot Contessa The Surreal Gourmet

There, NOW I get it. I missed the irony in the title. It's a satirical look at the structure of the articles themselves rather than Adria or El Bulli.

That's my point Adria's The foam guy, he's been the foam guy for a while. We all agree he's the foam guy. Now, I hope to read an article about how "Uptown Danny Boulud and his midtown west posse are off the hook with what they are stuffing into burgers. Foie Gras, Ribs and shit have turned the lowly american peasant food into a limo ride to Harry Winston's with daddy's Black card"

I guess I'm missing the point of the article. The information would seem common to even the most casual foodie. It's more so an exercise in metaphor and hyperbole better suited to a reader unfamiliar with Adria or El Bulli.

John, I have never even seen their wines; this was via a friend. However, I will be seeing them in the future: more to come . . .:) Best, Jim I know they're very low production (under 400 cases) The move alot of product via local restaurants.

Res·tau·rant : noun -A business establishment where meals or refreshments may be purchased. As a foodie, I really don’t frequent chain restaurants at all. I think better food can be had for the same money in a local establishment. I’ve eaten at Olive Garden, it’s not bad – the bread is fresh, the lettuce is crisp, the sauce is decent, copious amounts of cheese, etc, etc. For the most part, a decent meal can be had at any one of these establishments. That’s what I thought until I was in Nashville over the weekend Buca di Beppo – “Italian immigrant dining” as the sign says, if this was the type of food being served, I would immigrate too. The cuisine at Buca di Beppo was inedible on so many levels. The only thing done right was it got to the table “hot”. The tomato salad was saturated with red onion, it was the only thing you could taste, the bruschetta was a carbon copy of the tomato salad chopped finely, the sauce was poor, the greens & beans were a soupy mush of beans, spinach, and bruschetta topping. The meatballs were devoid of any seasoning, etc, etc. On the positive side, the service is very good; the pasta is cooked al dente. The food seemed to be prepared correctly, it’s the recipes that are flawed. So, next time you’re thinking of Buca di Beppo – think again.

The NYTimes article mentioned that they are doing an English translation. If I remember correctly it's due sometime in '04. Crap - the website says summer of 2003

Has the cookbook made it's appearance in English yet ?

Frontera Grill/Topolobampo is just a short walk from the hotel. PS - there's also a great little bakery on Clark & Kinzie or Hubbard that has great croissants and bagels.

I'm lucky to have a girlfriend that enjoys wine almost as much as I do and will even accompany me to various stores (provided she has a good book to read in the truck) Well, If we're talking stogies and spirits - that's what I did for the 5-6 years previous to my wine collecting.

How long have you been collecting and how big is your wine cellar? I've only been collecting for about 4-5 years. I have about 140-160 bottles on hand of which 84 are sleeping for the next 5-10 years. The house I just moved into had a nice darkroom (photographic) behind the bar that is a constant 60 dg. The addition of a cheap air conditioner and appropriate racks gave me space for up to 400-500 bottles. Not that I may have ever have that much to plan on staying in this house for more than a year of two.

12X14 - The smallest kitchen in any house I've had but THE most efficient. I gutted this one because of the god-awful white with gold fleck formica countertops and carpet. It was a month long renovation before I moved in but I go to set it up like I wanted. Edit: Actually 14X16 - I was thinking in terms of my ceramic tile footage, I always forget counter space.

I've had the 2000 Ch St Mich Colombia Valley Eroica - From memory, I'd say the fruit was better and the mineral & acid had a more "metallic zing". The "L" being a more earthy (gravel/dirt) mineral interacting with comparable acid to display a different style

..Exhibited a nose full of dark fruits, and leather. The fruit was luscious; full of ripe plum, raisin/currant. Hints of spice (mint/licorice), maybe a whisper of bell pepper (I didn’t get that – I got a little green herb but my girl has an amazing palate) with nice discernible tannins that were not too supple or firm. The mineral was not as obvious as expected - a well-balanced wine that I would have pegged as a 91/92.

I've made a nice coconut and golden raisan sorbet. Throw some pistachios on top and you're good to go.

Finally ! A reason to increase my consumption by 33%

It's the pic in the article showing the little Mosel burg with a single bridge linking the two sides.

I think the important question is "What if there's a car accident on the bridge?"

Maybe I should start making more room in the cellar for my 2003 futures ???

Iron Chef is dubbed ???

D'oh

Pizza, Burgers, & Bulgogi

Crisp, zingy citrus & sour apple – nice balance and even drank well when it lost it’s chill.