Gil Shamir x

Actually I use israeli tahini (being Israeli I keep this stuff at home all the time) blended with sesame seeds, peanut oil and some peanut butter and hot chili oil with some chopped up chilis and the results are pretty good.

Preet what do you think about Gastronomica? Does it show promise?

I've been fascinated by all the sophisticated corkscrews out there these days -- still I think I am in the dark ages by comparison, I'm using an old waiter's screw. Can anyone recommend something better or is the old fashioned stuff still the best? Somehow I think spending 90 bucks on a wine bottle opener is overkill but there must be some middle ground.