GordonCooks

I have some half size index cards I usually jot down the wine pairings or tasting notes while fresh in my mind. I always ask for a copy of the menu as a momento - no one has refused yet. The day after - I can peruse the menu and remember things I liked and disliked. I would rather enjoy a meal and think about criticisms later.

He has a nice selection for CDNP including Beaucastel, Vidal Fleury, and Ch. Fortia. He has more than his share Gruner Veltliners - they proved excellent choices with many of the courses.

Chef - Great stuff Your observations are shared by myself and many others. Edited for clarity Chef refers to Steve KLC's opinions on Ms Schrambling's culinary prose

A fine wine paired with an appropriate dish is a wonderful dining experience. The issue seems to be - can you make the appropriate associations? You said yourself that a simple Beaujolais is made better by the meal – not if the meal was cote du boeuf I would think.

Well, first off, this wasn't done by my fraternity. I first witnessed the anal chug at the wedding of a fraternity brother who had also invited high school friends. We were drinking too much at a very nice NJ country club. The college friends were standing on the deck, dipping Copenhagen, and spitting onto the green below. The high school friends were engaged in the anal chug. Basically, one guy lies on the ground on his back with mouth open. Another guy opens a cold beverage. The third guy drops his pants and pulls up shirt slightly. The beer (or other beverage) is poured over the small of the back so that it drips through the butt crack and pours into the waiting man's mouth. As gross as this may sound, a year after my first encounter with this phenomenon, I saw something even more foul . . . Anal chug with egg nog. "Crack Shots" have always been a rush week deal or used as collateral for betting. I've never heard of anyone lining up to do it voluntarily. If you've been served a Crack Shot Cement Mixer 3 Wise men Mat Shot Scooby Snack etc This is not a 'good" thing - this is a "hey, I justed turned 21" thing

Giacobazzi Lambrusco - "Chill a Cella" Now I only drink the Riserva

Fly me in and I'll bring a 85 La Tache !

THE most important thing I ever learned before going to a large scale tasting was not about drinking - it was how to spit like a pro.

I would consider food journalism a more factual account and food op-ed a more emotional account of given subjects Do you feel you can successfully critique a subject you like and one you dislike with equal accuracy ?

I believe I already know via incredible powers of deduction

Awbrig is really Jose Feliciano

Given those particulars - Bravo, excellent choice !

What would your comparable choices have been in that price point ?

"Not unpleasant" is not what I want from a $ 200.00 bottle

Ah, yes indeed.

How about the fried, stuffed Sage leaves ?

Do you create Food Editorials or Food Non-Fiction? Give us some insight on how the review is mechanically and philosophically constructed Thanks

I only meant that given their close association in other restaurants that I am not impressed with, I shouldn't have been surprised that I wasn't impressed with Craft. I've usually enjoyed a positive restaurant experience when dining at any meyer/colicchio joint. A stylish and cozy atmosphere surrounding nice plates, good wine, and friendly service. All for a reasonable price Where have you had great ny meals ?

Is Craft/CraftBar a Danny Meyer collaboration – I was under the impression it was Colicchio only deal

But 3 crackers in 50 seconds ????????? C'mon

What's a Cream Cracker ???

I happened to catch that food network special episode on Eating Competitions. They featured many of the guys as a sort of Food "Athlete". It was amusing watching this little Japanese guy cream the fat slobs in the Nathan’s hot dog contest. Now I’m sure we all have our little gorging stories albeit – Hamburgers, Pizza etc??? What would be he eGullet food eating contest theme be? Who can devour the most duck sausage? Foie gras? Oysters?

Armed with my limited knowledge Halves - My only recent Condrieu was a 99 Robert Niero - ripe and luscious with that bitter edge. No experience with the 2000 Corton Charlemagne WS gave it a thumbs up The Paulliacs seem much too young Wholes Raveneau - just a nice wine at a horrible price Every 2000 Puligny-Montrachet I've enjoyed has been bright and crisp with some more meaty and sweet than others Ramonet makes some the most consistently good Chassagne Montrachet - It's a name I go for at the wine store always. Bonneau de Martay - I believe them to be all outstanding wines to cellar - needing 10-15 years to fully mature. I haven't had any 2000 Gevrey-Chambertins

I feel the same way about men's suits. What about denim shirts ?