GordonCooks

I own a couple of coats due the fact I'm an occasional volunteer in friend's restaurants. I don't think I would feel comfortable wearing it outside of those situations. Although it's a pragmatic kitchen tool, I consider the coat a uniform for those in the trade and I think I would feel a little pompous sporting one around my own dinner party

Maybe the thread should be called "What's wrong with Domestic Merlot :except Lewis. Pahlmeyer, Leonetti, Duckhorn, Clos Pegasse, Pride & Arrowwood ?"

Just to clarify Dinosaur BBQ does a great "Kansas City Style BBQ"

Jacques Hébrard, manager of Cheval Blanc - Parker was there to re-taste his wines after a mediocre review in the WA. Hébrard greeted him at the door and his little dog bit him in the leg. As Parker asked for a bandage, Jacques brandished a recent copy of the Advocate, ignored Parker's bleeding leg, and admonished, "Look what you wrote about my wine" Parker stated he was there to retaste and if he was wrong, he would be the first to admit it. He did retaste it, and he did admit he had underated the vintage.

1988 Lafaurie-Peyraguey – Rich and viscous with notes of toasted vanilla, caramel, lemon curd, apricot, fig, marmalade – with a long and elegant finish. The last bottle I opened was 2-3 years ago and the finish seemed a bit lean I can’t see this wine getting much better – drink it now

SPAM or Spaghetti-O's

Reuters: Manhattan Representative Jerrold Nadler pitches in at PS 110’s cafeteria during their summer session. The 8th district congressman made an impromptu appearance in the cafeteria after some students queried him on the proper ratio of celery to mayonnaise in tuna salad. Mr. Nadler had no comment for this reporter but for the record, one could hear the phrase “one for me, one for you….two for me..etc, etc”.

"Iiiiii'm toooo sexy for this tuna,.... too sexy for this tuna................"

As dusk washed the Tuscan hillside and bathed my aged face with warm rays - I recounted to my precious nipote the day I met his nonna – “Mingya, Piero” - “She was looking at me like I was a big bowl a raviolis”

Next time - try 54 floors up to Canoe. I find Bymark more suited to a "power" lunch and North 44 truly a dinner place.

"Clang, clang, clang" went the food trolley! In its wake - a dirty martini glass, and a bloody, sequined apron proclaiming “I love Rocco Di Spirito’s Cannoli”

As winemaking homogenizes, viticultural areas struggle with brand identity, and countries such as Canada choose to eliminate European names for their wines. Do you feel that there should be a universal standard for wine in terms of region or grape (i.e. Australian Shiraz/Syrah, French Bordeaux/Meritage)? Or that a wine from Napa, Chile, Australia, Washington can be universally branded Cabernet Sauvignon

These all should be avail at your local L.C.B.O. (at least I've seen/purchased a few there) and under your budget Bouchard Aîné et Fils 2001 Beaujolais Supérieur Guigal Hermitage White 1999 Henri Bourgeois 2001 Les Baronnes Sancerre Léon Beyer 2001 Riesling Réserve Caves des Papes 2001 Côtes du Ventoux Château de Gourgazaud 2001 Minervois Château La Nerthe 2000 CNDP White Alain Graillot 1999 Crozes-Hermitage Some 98-99 Gigondas I would query some of the winemakers for some suggestions

Archery Summit is pretty well covered by WS - they feature all the mainstream as well as their reserve bottlings in their ratings.

We did this at a BBQ at my digs a few weeks ago. A buddy came accross an old Multimixer x 5 shake maker at auction for 50.00. We bought a bunch of cheap plastic cups at Target and gave every one their own to "create" with. tips Keep a cup of warm water handy for clean up each shake Chop any bananas/Strawberries you may use. Vanilla ice cream with peanut butter & jelly is a must

Fave Oregon Vintners Argyle Beaux Freres Brick House Chenhalem Domaine Drouhin Erath Wetlaufer Old Vines

This is a key point that separates enthusiastic participants (like me) from the experts. The ability to discern characteristics on an individual basis – consistently.

Link

My .02 A rating system is essentially the documented experiences of those who have more (superior) knowledge in the area in which I have interest. One cannot give a credible opinion without building upon years and years of experience. To deny this basic principal in terms of wine is to state you may prefer wines of modest value or quality. If you like cheap wine? Big deal. It doesn’t make you a bad guy. I happen to like a few Cheetos now and then with a beer. This does not send my gourmet status down the tubes. The misunderstanding comes into play when a person is viewed “inferior” by his peers. Tastes change, people change – The wines I drink today are very much different that the ones I drank 10, 5, even last year. You have to ask yourself what bothers you more – that you don’t like great wine or you like bad wine?

Benchmark speaks to me in terms of technique. A few personal "benchmark" dishes would be Chateaubriand Beef Consommé' Sauce Bolognese Tarte Tartin Omelet Bouillabaisse Paella Gumbo Pho

"BAM"

does ACF Junior Chef count? Depends if it's a man or woman.

What about someone who spends more time in front of a computer than a stove ?

My rule of thumb is anyone who heads (or had headed including Sous or Chef de Cuisine) a kitchen or is credentialed (e.g. C.E.C. etc).......get addressed as chef by me.

Tasty Kakes!