Carolyn Tillie

Well if you look at Carema's profile, the Yahoo info is "les_combettes1968" I'd say Sharksoup hit a hole in one. No biggy about shilling, but fess up to it if its your's and not under the mantle of "look what I stumbled on..." True public interest or shameful self-promotion?? My curiosity piqued, I linked to your suggested site and read the review of the movie Sideways. The author of this review, "Les Combettes", just happens to mention a CDR that they drank recently, which is the exact same wine that "Carema" reviews in this Wine forum, a few threads down the page, complete with the same suggested food pairing with lamb shank or oxtail, as well as references to "the shop". "Les Combettes" also penned the self-proclaimed "good stuff" about chickens and wine. For the record, your review of Sideways was at best meandering and unintelligble, and at worst, reeks of writing under the influence of an illicit haze. ←

How many barrels will you need? Technically, 2 1/4... How much are you prepared to spend on your barrels? c What kind of oak would be best for your cabernet? c Your group decides to buy some French oak, because it's French, and they put you in charge of purchasing. But when you begin shopping you are confronted by the following choices. Which should you buy for your cabernet? I would buy one b) Tarasaud and one d)Seguin Moreau and leave the other 1/4 in glass for topping. You choose a cooper, and the representative asks you for more details. Which will you want for a fine cabernet? b Before putting your expensive bulk wine in the barrel, you decide to: b However, he plans to keep his wine in borrowed pony kegs. He has ordered some oak powder and wants you, the neighborhood oak guru, to show him how to apply it. What should he do? e - commit seppuku because he's a damned philistine. Meanwhile, the barrels of wine in your garage have developed tiny leaks. Looking closer, you see that boring beetles are burrowing into your barrels. What should you do? Well, you empty the barrels, fix the holes with spires, and swell the barrels with water to make sure you got all of them...

Chef Adria, looking back on what you were producing in your kitchen ten years ago, I would like to believe that what you have made El Bulli become today and the style of food you are preparing and serving was outside your realm of consideration in 1993. I'm wondering if you have thought at all where you might be ten years from now? Has there any thought been given to how far you can push yourself and the envelope?

I would go with Derrick's suggestion -- the last whole lobe I had saw half of it immediately sliced and seared for instant gratification, but the remainder was terrined with Sauterne and under the layer of fat, will hold up nicely for the next two weeks. That way, you've got your spreadable Christmas foie gras all ready for you! Would never freeze, even if only for a week or two as there is noticeable affect to its texture.

Okay, Robert -- I think you are correct. And if it is any consolation, those Posi-Pour things suck big giant rocks anyway. Major drips, at least with wine bottles!

I remember the first Puck Express that opened up in Santa Monica ten -- or was it TWELVE -- years ago??? When I lived in SoCal, I loved Pucks Express outlets (they did multiply to where there were a few nearby where I lived). They were good for quick roasted chicken and amazing french fries. Duck Sausage Pizzas? Those were discontinued years and years ago -- I remember because it was about the same time that California Pizza Kitchen discontinued THEIR Duck Sausage Pizza, both claiming it didn't sell well. I recall them both fondly. I hadn't realized the chain had grown to be so large outside of California. When I used to go, I was a 'frequent diner member' and had a card that entitled me to "Pucks Perks." Basically, every $200 I spent got me a $20 gift card. It was great when I used to have to entertain clients and would have to have 12 or 14 people out to lunch. Great returns for me!

I continue to marvel at the stupidity of people... Did they THINK it was gonna last forever -- or until their publicity campaign reached its peak??? Jeez!

I get it now -- and can elaborate that we use them in the wine industry at pourings. But beyond what Andiesenji indicated, they are made in as little as 1/4 ounce pours as well. We have purchased 1/4 ounce, 1/2 ounce, 3/4 ounce, 1 ounce, etc... I'm sorry I can't find the commercial site that has these in the dozen different sizes I know of... I just never realized they were also called Dashers!

Amador, please!

I am also so impressed and envious of your travels -- keep 'em coming!

Welcome, Len. Earlier this year, Copia (the wine/food/art museum here in Napa) did a weekend seminar on New York wines. I was lucky to attend and enjoyed tasting the wines as well as surprised to learn that New York state is the third largest producer of wines in the US (California is first and Oregon is second). I have the full list of the forty or fifty wines I tasted over the weekend, but honestly, none of them knocked my socks off. Some were definitely enjoyable to me, like the Vidal, Syval Blanc, and Baco Noir -- perhaps because they were so remarkably different than what I was accostomed to. I am one who is always interested in different grape varietals. I still want to try a Norton from Virginia. For me, it is these odd grapes that make more interesting wine and seem more akin to their terroir. I would love to taste more New York Rieslings and Ice Wines (a huge favorite of mine), but I found the Merlot and Cabs definitely wanting.

At least there will be three of us!

An old friend wants to buy me a bottle of Absinthe for the holidays... We have narrowed it down to two: Logan Fils or Absinth Opinions anyone? I had some in Europe years and years ago, but don't remember the brand...

There is one that I recommend to Ben and Jerry's but they didn't bite... Green Tea with Crystalized Ginger bits

Mongo, if it is any consolation, the one is San Gabriel Valley is MUCH better... I think the one in Torrance is owned by a cousin or something, but I may be mixing up my Chinese relations with my Indian relations (the Invitation to India in Torrance was a cousin to Bombay in Manhattan Beach, etc...)

Greetings All. I have been tagged as your inaugural Cupbearer for the Wine of the Week tasting. I suppose it is my bacchanalian demeanor or something... The first wine I have chosen for our communal tasting is Renwood's 2001 Barbera. I chose it for a number of reasons: - It is relatively inexpensive at under $20.00. - It is a varietal that many have yet to discover as it is outside the Cab/Merlot/Chardonnay spectrum. - Renwood has received really good distribution on this product and can often be found at Costco. - It is from Amador county which is an up-and-coming appellation in Northern California. - It is an old world varietal, being an Italian grape in origin. You can read about the specifics of the producer's tasting notes here. If your local Costco doesn't have it, it can easily be ordered through the winery's website. Lastly, regarding food pairing. For those of you who decide to taste along, I was told once that Barbera is the ultimate grape for tomatoes and tomato sauces. When I decide to pop my bottle and write my tasting notes, I will probably have a variety of items to taste along with them, providing the reactions that the food have with the wine. See how different wines taste with different foods! But with this one, make sure to have something tomato-based! Cheers!

I've always enjoyed persuing the available villas on Escape Artist.com, RentVillas.com, Unusual Villas Rentals.com, and Rent A Villa.com.

Damn! If I hadn't totalled my car over the weekend, I would have DEFINITELY driven down south for this one, regardless of the day or time. I expect a full report! BTW, Chris, if you are "in" with Fuji Television, can you find out when the next Sumo Basho will be -- ShinSenGumi's Chunkonabe usually opens only during then and I want to come down during the next one. Heck, maybe this secret BBQ place IS the Chunkonabe serving!!!! I never considered that...

I recall it being spicy as well -- but whatever you do, make sure to order one of the lamb dishes! I remember those as being most amazing! Have fun and report back!

As you are arriving in Long Beach, head immediately down to Belmont Shore. It is a lovely place to stroll and for dining, Open Sesame can't be beat for inexpensive, incredibly fresh Middle Eastern food. Then walk north to the other end of the street to Babette's for dessert. I recommend the Opera Cake but since it is the holidays, they will undoubtedly have some lovely holiday goodies. The other Long Beach whole-in-the-wall that I really miss is Uncle Al's which specialize in Southern style catfish. He is actually from somewhere like a Caribbean island or the West Indies so there is an interesting twist to his cuisine. Also affordable. Drop me a PM when you hit the wine country!

That is such a great story... Who knew?

I'm with Fifi on this one. Why spend your time dicking with LC when you have an eBay seller who is not up to snuff?

Oh.... hearken back to the 70s and make Rumaki! Cheesy, I know, but my sister brought them to a potluck I gave and I was astonished at how quickly they disappeared! A page with 38 different recipes for Rumaki.

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