Fengyi

I just had lunch today at M on the Bund - the set lunch was RMB118 for two courses (138 for three) and it was excellent! I had the Moroccan spiced salad and the lamb burger. Both were very nice and were surprisingly large. My SO pronounced the lamb burger as one of the best that he has ever had. His ginger cake was also very good, though the icing was a touch too sweet. He also had the duck terrine (very firm and meaty) and the linguine with clams (rather too buttery and oily but with good flavour). The comfortable surroundings were very welcome after a rather sticky walk along the Bund and it was great to do everything in English for a change (the staff are excellently fluent) after two weeks of solid translating while touring about China! I will try and post some more about eating in China (found a very very good jiaozi place in Xi'an - a hot tip from my neighbour on the Beijing to Xi'an flight) as soon as I get my act together and have time to catch my breath a bit! PS we went to Shanghai Renjia (I presume it's a chain) near Tianlin lu yesterday (was brought there by the organizers of the wine competition we were judging) and had a gorgeous steamed egg custard topped with Chinese Foie Gras. Gosh! That was lovely. I've only had the Pidan and Xaindan versions of that. The Foie went really well and the fat from it flavoured the eggs very nicely. According to the Shanghai-based people there, Chinese Foie Gras is easier and easier to get and remarkably cheap as well (though apparently it's best to have a contact within the foreign restauranteurs). Anyway, that was the best dish for certain

The last dinner party I gave went for nine courses and 7 hours. No one really took stock of the time (admittedly most of us are students or just ex-students!) until someone looked at his watch and said 'Oh my God, it's 2am!' The pacing of the course wasn't too slow (at least to me! But then, again, I was serving them!), but as we had to get through at least a bottle of wine per course on average, it was a pretty mellow time - even though I found it hard to focus on turning out my strawberry souffles after such a long haul...nevermind - at least they turned out well And thank goodness we follow the English fashion and serve the cheese last....it allows me to fall asleep amidst the port in a semi-dignified fashion....

Well, whatever petit Corbu is supposed to taste like........it was sure lovely in the Ch Montus version! I do believe that the P du V-Bs that are sweet may be made from Petit Mansang, but Ch. Montus does not produce any of these. I believe that the sweet version as described is made by the sister property Ch. Bouscasse. The Montus was a luscious, but bone dry full-bodied white with great structure. The oak seemed fully integrated and the wine felt almost mildly tannic and firm. Fruit smells were beginning to ebb, but there was still a lush ripe orchard fruit smell and a ripe-sweetness on the palate -I wish we had another bottle! In the end, we had it with a herb risotto served with grilled monkfish and (for some) scallop. The scallop in particular went beautifully. I think it would be fab with roast chicken as well. Lobster too -if I could afford it! Interestingly, it was proceeded by a Vernay Condrieu (2002) which was a great contrast to the Montus -the MLF, oak-aging and the bottle age of the Montus made it such a different beastie! Many thanks for the words of help (we did end up opening a sweet Juracon with the cheese after I was reminded how nice that can be by this forum!). All the comments were very much appreciated!

Thank you all very much for your opinions and helpful advice. I should have added that Chateau Montus only does a sec version and that it's apparently made from 100% Petit Corbu (again which I've never tasted, so not the most useful fact in the world to me..... ). I've got the 1998 so hopefully the oak will be well integrated by now..... I think I may have to go with a rich fish dish as one of my guests is allergic to shellfish and I'm not up to preparing alternative-courses during an 8 course dinner in my tiny little kitchen! I'm also doing a game bird course to follow it - so I think chicken may be too much with that following. Perhaps a roasted bit of monkfish with southern French herbs? with a tiny bit of risotto? Halibut is tough to get hold of here.... I shall see if I can scout about for the "cooking of SW France" book too!!! Thank you all very very much!!! PS Chefboy - I adore Juracons both dry and sweet with various cheeses so I think I may also like this with cheese as well - even if it's "beyond the pale".... But then again, I'm just a barbarian who dislikes most red wines with cheeses as well....!

I've been having a bit of a 'mental blank' here and need some help!!! There's a bottle of Chateau Montus Pacherenc du Vic-Bilh that needs to be paired at an upcoming dinner that I'm cooking..and I am having problems deciding what to do! I noted that jrufusj (Jim J) suggested that foie-type dishes would go well, but I was really hoping to put it with fish as that would fit the menu better... I've never had this wine and was wondering what fish dishes (or vegetarian for that matter) it would go with. Any suggestions, please?!?!?!? Thanks in advance for any help.

Being lucky enough to live near a rare-breed butcher, I've tried Middle white (splendid belly meat!), Gloucester Old Spot (tasty with glorious amounts of fat), Tamworth (also good, but not as fatty as GOS), a Tamworth-GOS crossbreed (very very good!), Berkshire (which I found as good as the rest, though maybe not with superlative amounts of creamy fat) and the Essex - which is again, very nice. I've also had the Large Black - which can be a bit off-putting looking if too many of the black hair follicles are left in the skin. It does looks bizarre (rather like the seeing where the spots were on a GOS pig!). First time I got a Large Black belly I did try and remove the black hairs at first ---- That lasted all of three minutes or so! Then I just cooked it as it was! However, I'm not sure if I could ever tell the difference if blindfolded between all the different types. As andiesenji points out, the one recognizable thing is the deep colour of the meat. Much deeper than regular pork on the whole. The first time I cooked a Middle White joint, I kept on thinking it was underdone as it stayed pink!!!

My personal pet peeve is when people are in Chinese restaurants (or in Chinese dishes) and they call beancurd 'Tofu'. Argh! It's a D! Doufu! (or Daufu or whatever dialect...but it's still a D). And as for my question: with Foul Moudammas....I think that I know it's "fool" for the first word, but where does the stress go on the last word?!?! I try and elide the whole thing - or just ask for 'foul'! I've no clue but I like them!

I've worked with some serving staff so ingrained in the traditional "English-style of dinner service" (if you know what I mean) that when I had arranged for a (Malmsey) Madeira to be served with the cheese they all managed to pronouce it.......... "port"

I must admit that due to that nature of my wine dinners (all my wine geeky friends contribute wine, I do the cooking) - they tend to be a real-mish mash (I've got one coming up where there'll be a '94 Cheval Blanc between an old Riesling Auslese and a 2003 Grand Reserve Kendall Jackson CabS and I am a bit dreading the course selection - suggestions please if you have any!). And I find I really enjoy the skipping and jumping about the place...maybe because of my short attention span?!?!? Last year or so, I went to a total Chateau Climens dinner which (speaking as one of the biggest Sauternes freaks in the world!!!!) even I found a bit hard-going towards the end! It just got all a bit tooooooooo much. But I still love Climens!! Come to think of it, I've generally found wine dinners based on wine from just one vinyard rather heavy-going. For one thing, it does somewhat limit the food choices as well to a rather basic range (depending on the wine of course!)..... Even at a lovely dinner that I attended at Chateau Lafite (which had some really good wines), I was exceedingly grateful when we reached the pudding and a Rieussec came out (a '67 no less!!) to put an end to the 'March of the Clarets'. I think anyone would have balked at a Ch. Lafite with berry Charlotte!!! The only "one-wine" meals that I have found really enjoyable are the ones I've had in Champagne - but since that involves moving between various styles of champagne one does get a greater choice of food and wine types....(but then, you have to 'put up' with vintage rose being served with dessert - not my cup of tea!!). So at the end of that very long and boring post, put me straight into the 'jumping about' and non-focused camp! If I have to be focused, I'd much rather it be for a straight-forward wine tasting event, rather than with dinner.

My SO and I had a significant discovery last week regarding a Korean dish and wine...... Dak Kalbi and Manzanilla go absolutely wonderfully together. The manzanilla complemented the chicken and spice and the dish actually lifted the Manzanilla as well! I should point out that a good complement was NOT what we were expecting (because of the usual shtick about high alcohol and spice not mixing), but having poured out a bit too big a measure of manzanilla for an aperitif - we decided to try some with the Dak Kalbi. Well, gosh, golly and wow! were our reactions. Admittedly, it wasn't so posh and refined/salty a manzanilla (just the standard Bodegas Hidalgo) so I guess a fino would also do the trick. But it's what we're drinking next time Dak Kalbi is on the menu! Or any Kojuchang-heavy dish. Something about the sherry and the Kojuchang just seemed to work really well...... [added - I guess since Chorizo is really nice with fino, that the spice with flor-sherry must work OK....I guess....]

I don't mean to be presumptuous, preachy or anything but the sorrel drink one gets in the Caribbean is certainly based on the Red Sorrel, Hibiscus sabdariffa, which is a type of hisbiscus flower (I used to drink this A LOT when I was at uni in the Caribbean and boy does it ever stain your mouth red!!) rather than the herb/green/eat-the-leaves kind of sorral (which is apparently Rumex scutatus). As JayT pointed out, it is completely different as a plant although I found that the refreshing taste of the Caribbean drink had similar notes to the lemony European herb-type sorrel - there's a second opinion on this (which confirms my taste-sense ) at A Description of Red Sorrel I just had to say this because, after leaving the Caribbean, I was really jonesing for red sorrel punch - and every place (non-Caribbean) in which I asked for sorrel (me thinking big red flowery things) showed me the leafy green stuff instead However, I do grow the green sorrel now (and yes! it grows like a weed!) and frequently use it in salads with smoked salmon and cold grilled asparagus. I find the colour it turns when cooked faintly off-putting though (Sorry!)...

Is there any reason that it is those countries in particular? I just ask because I often enjoy eating horsemeat when I'm in Switzerland - and I've noticed that ALL the horsemeat for sale in our local Coop supermarket is from Canada (it's very cute- there's a little cartoon horsehead on the front with a Canadian flag). I've never seen US horsemeat (or Swiss, come to think of it!) for sale in any of the Swiss food shops I've been into. So, have the Canadians stitched up the Swiss horsemeat market? Are there strange monopolies operating? I had no idea there were such specific country-to-country horsemeat relationships..... I must add that horsemeat fondue valoise is really rather scrummy and horse is FAR nicer to eat than dog or cat (which I find rather too fatty-gameyish) or my particular bete-noir silkworms (gosh! I do hate eating silkworms! )

If he's interested in Bordeaux in particular: There's the Château Preuillac school. Richard Bampfield MW teaches there - so it should be good. There's also an ecole du vin in Bordeaux as well which offers all sorts of courses. [NB I'm not a huge "flag-waving" Bordeaux lover, but I happen to have been there for wine-tasting stuff fairly recently...] However, if he's in Belgium it may be easier for him to get to Paris!!

Hey - sounds like you're having a grand time of it in Beijing!! I'm back there in June and can't wait! I'm sorry you found the Courtyard disappointing - it's always been a great favourite of mine (maybe partially for sentimental reasons - I spent a very happy birthday there very soon after it opened in 1998ish and have returned many times since). I love to get there early and have a slow gin and tonic in the cigar lounge watching the sun set over the Forbidden City.... Also, the reason I do like it is because it *doesn't* take fusion too far I think that the gentle touches of fusion work far, far, far better than the more in-your-face style (which I find quite horrid, really). Pity that you got too into the wine - both the jasmine tea chocolate tart and the lemongrass soy creme brulee were two of my top desserts in the last few years...only surpassed by a brilliant panna cotta eaten in Alba. My biggest complaint is, that over the years, they've cut down the number of Chinese-grown wines that they offer. I think the last time I went there was only one on the menu (argh!). A pity because they used to carry a stonkingly good red from the Tulufan region a few years ago... PS are you going to try Made in China? Also, any plans to visit the Mongolian restaurant that's opened (Modern Nomads)? It sounds cheesy, but I'd love to know what it's like!

I just took this BA flight last week and the food was really really terrible (I was in economy). We were very happy that we had packed a whole load of sushi for our dinner instead!! (also trying to get one last sushi fix in before going back to the UK...). We also picked up some bento-y bits and pieces from Yaohan (or whatever it's now called) which were good as well. Have a good trip!

I've served a hot pea soup with a 1994 Niederhauser Hermanshohle Riesling Spätlese (Weingut Dönnhoff, Nahe) before, which worked well. I'm not sure about it cold - but it should be refreshing. I usually go with a dry amontillado with richer soups and sercial madeira with lighter ones - but these might overwhelm the sweet pea flavour. Possibly a white Bordeaux? Chenin sounds nice too! With the cream a bit of acidity would be good....hhmmm, maybe a fino sherry? Manzanilla may be a bit too austere.... Just my meanderings..... Hope it works out well, no matter what you chose!!!

Oh no - but what about that icon of Pizza Hut Salad Bar Architecture?!?!?! Chinese Salad Architecture Don't tell me everyone's stopped doing it? Or have they made the world bland and boring but allowing unlimited trips to the salad bars (oh dull, dull days...how we shall miss the towers of tomatoes, the constructions of cukes, the landmass of lettuce.....!)

sorry for the late reply (been continent crossing) - it was about 10 pounds of goodness..... We also had hotpot with it, so it was a bit of a megafeast really....

My family and I just went out for alsakan King crab - the one we picked fed 10 of us It was a fairly big one and surprisingly lively for the end of season. We had it the usual three ways (steamed with egg white and erguotou, fried with chiles and in portugese rice) - and ate every morsel!! OK, so it cost my auntie $250CAD but *I* thought it was money well spent The only thing was that because they don't do 1/2 king crabs, you really need a bigish family to finish it off....

Just a quick reply - but dutch muse, you may want to forego Quanjude. I know it's the most famous, but I've never found it to be that great and I've been to all the locations. The best one of them, I personally thought, was the one in Wangfujing by the Union hospital (aka "sick duck"). However, one good friend I know who does a lot of eating out in Beijing sings the praises of Made in China - which is in the Grand Hyatt in Wangfujing. The duck there is supposed to be really good. Also, you might try 'Roast duck king' restaurant too - sorry no details at present! As for other restaurants, it depends what you're looking for...Beijing food, other types, western food. for Fusion, I reckon the Courtyard is one of the best restaurants I've been to. But if you want really typical street food, definitely go to Wangfujing snack street or Donghuamen street market (although at a price more than one would pay at the regular street stalls!). For cleaner and air-con street food type eating - try the mall in Oriental Plaza. All of these are VERY near the Pennisular Palace. Actually the restaurant in the Pennisular (Huang Ting) is pretty good (although expensive). If you want to spend big bucks and reserve in advance for some unique food, Li family Restaurant is where it's supposed to be at (I've never managed it though...but plan to go this June!). Anyway, just a quick response.... Fongyee

Good luck with that! The system across provinces seems crazy enough even before thinking about shipping across borders! May the Gods of Patience be with you!!! From what I hear, BC wines are really hard to find even in Eastern Canada....I'm currently in the UK trying to eek out my BC stash which has been lovingly carried over the Pond as those wines are impossible to find here!

LOL Guess what we served at our wedding? Gamay (St. Hubertus) and Gewurtz (Iniskillin Dark Horse) from BC (they were served at our Chinese banquet)! They went down well with the mainly international crowd, who were pleased to try Canadian wines (though we had a few wisecrackers!). What I like about BC Gamays is that they are much more in the Swiss, rather than the Beauj, style. I haven't found a single BC producer who carbonically macerates their gamay (Don't know about the Ontario ones). Dry rieslings are not that common in BC - it's much easier to get hold of gewurtz (and generally very good Gewurtz!). Did you like Vines? We were given a copy, but weren't impressed by the writing style. I thought the editing could have been a lot tighter. Has anyone here read John Schreiner's new book Wines of Canada? What's the verdict on that?

Tom Stevenson's Annual Wine Report has vintage reports for both BC and Ontario going back a few years, which are quite helpful (I'd quote the points given for each vintage, except a friend has currently walked off with my copy!). However, I don't think it concentrates on Icewines, but rather dry table wine conditions. I do think that Canadian dry wines can be excellent, having fallen in love with certain BC Pinot Noirs. They have also proved sneaky and fun bottles to put into blind tastings with wine friends!! BTW - what's the general consensus on the Sparkling Icewine? I've had it a couple times now, but can't decide whether I think it's worth the £50 price tag.....

When I used to row (not at university standard, but enough to be all too familiar with the sight of a misty river at dawn with the swans still asleep on the bank), I found a good pre-workout food in blending a banana with a smidge of yoghurt and some skimmed milk. Enough to keep going (I was never a 'row on an empty stomach' person) and to give energy, but it didn't require chewing- always a plus for early mornings -and I could exercise basically straight after drinking it. Actually, now that I work out at a more civillized hour, I still use this as my pre-workout breakfast!

We are just finishing today the leftovers from CNY Eve's dinner (I don't know whether to sob or groan). The dinner started with a bang as friends turned up with a bunch of fireworks!!! All eating was delayed while we ran out to the back garden to ensure that all the evil spirits were frightened away by lots of explosions (my neighbours must hate me.....) After the pryotechnics, the menu ended up being: Cold Platter of Sichuan Cucumber, Spring Rolls, BBQ and Crispy Pork, Jellyfish Salad Then Bang Bang Chicken Ginger Prawns with Mixed Vegetables Eight Treasures Chicken Steamed New Zealand Snapper Long Beans with Chile and Pork Black Bean Beef Fried Noodles Mango Pudding and Pineapple (thanks Azianbrewer and 'sailorboi- I told the guests about the ong-lai Taiwanese pun!) Not a traditional menu really, I know, but good fun! Thanks again for the eight treasure chicken recipe, 'sailorboi - though I must add that I had the same problem as Adam with the rice being overdone. However, everyone gobbled it up - leaving just enough for eating on CNY. I do have some pictures that I will try and post (although I'll be away from a computer for a week, so they'll be delayed somewhat!!!). The de-boning was a crucial bit of excitement for me! BTW, I was told that one shouldn't use knives on CNY itself, so it's important to ensure that there is enough food leftover and jiaozi in the freezer to secure your food for CNY day. Is that something particular to Northern China? My mum remembers that in her Manchurian youth, they would dig a great big hole in the ground before NY and filled it with layers of jiaozi which were for eating on NY itself and subsequent days... Of course, the jiaozi would freeze solid in their ground-freezer - thus ensuring knive-free cooking days! I didn't think this was something that was possible south of Beijing......