MattJohnson

Split pea soup with the leftover ham bone. First time making it, and I was surprised how little goes in!

I'm no expert, but I think your second idea sounds better. I think you're right in that together, it is greater than the sum of its parts.

I agree completely. I also find that its fun to go this route because its a bit unexpected for your guests and can be a welcome surprise. A local wine store I go to had a sherry open once and I was shocked how good it was. I had thought it was mainly used for cooking prior to this. I always keep it in the back of my mind as an option. I don't know if it is customary, but I thought it would be great slightly chilled with some grilled shrimp/seafood - but that may be crazy taboo omg i can't believe you'd drink it that way you freak. YMMV. I lived in Japan for a 1.5 years and discovered that I like beer with most Japanese food rather than sake. Just seems right to me. Sake on the other hand I like to enjoy by itself.

One of the tough parts about shooting for the objectively correct tasting note is that it is very difficult for a novice wine drinker to do. I consider myself a novice. My wife and I started taking notes about 6 months ago. We are just starting to be able to get some of the objective aspects of the wine. It is much easier to convey one's impressions. We created a sheet that helps guide us through color, acidity, body, aroma, tastes, and finishes. Even so, we have the one blank on our sheet that asks, "If this wine was a person, who would it be?" And I have to say, this is probably the most fun we have tasting. I guess its important to keep it fun and useful. I mean, its wine, not taxes.

I'm starting a quest to find a rose' I like (many I've had don't really do it for me) this spring (although with Milwaukee temps in the 20's, its hard to think like that). My wine store recommended Domaine de Fontsainte 2006 Gris de Gris from Corbieres, France to me. I haven't had it yet, but looking forward to trying it.

wow, i'd never guess the bacon would cook through... cool tip. i'll have to give it a go sometime.

I too am generally a garbage disposal... Thinks I'd rather leave on the plate: okra popcorn - texture thing i think Things I just don't link anise flavor - in very small doses, its ok, but as a main flavor... no thanks fried banana - I got really sick once in thailand and my body associates that illness with some fried bananas I had. My wife had them, and was fine, but for some reason, my body decided they are not for me. Something I used to hate, but made myself like: olives - I ate them till I started to understand why they were good. I still can't eat them like candy, but I can enjoy some nice olives now.

i find a little bit of good curry powder adds some depth if its missing something and you can't tell what that something is.

Try describing the interior a bit. It may help jog peoples memories.

I had a wine at a wine bar that tasted really funky to me - but I asked my server to check it and she said it was just fine. I've had good experiences there before so I trusted her, but I still wonder. I wish I could remember which wine it was so I could try it again. Oh well...

I agree. This is one of the benefits of finding a store you like and becoming a regular. They're really willing to make you happy. I've not experienced much corked wine as I'm a relatively noob. However I did have a white wine that tasted like bad sherry. I took that back to the store and they gave me a credit.

I ran across this blog a few days ago and thought it might be applicable for you: How to taste 200 wines and not die trying. http://www.vinography.com/archives/2007/03...es_and_not.html I too am very interested to hear how it goes. I came to realize my love for food and wine only after I've started my current career and didn't have a chance to consider culinary school (from what I've read around, this may have been a blessing...who knows ). However, its nice in that we can be students at home. My wife and I love taking a systematic approach to wine tasting - we use it as a way to travel without leaving our home. I've found the wine atlas very helpful. http://www.amazon.com/World-Atlas-Wine-Hug...73799044&sr=8-1 And of course the wine bible. http://www.amazon.com/Wine-Bible-Karen-Mac...73799093&sr=1-1 These are kind of defacto standards for wine tasters, but I thought I'd post anyway - in case someone doesn't already know. I'm sure you have even better resources. And more importantly, you have access to big time tastings and instructors! I'm not able to do that much financially, but I enjoy what I can do. I look forward to reading about your experience!

not much ← Thats an informative post. I guess the point I was trying to make is that many of the labels put on food are often there to get you to buy the product (and make you feel good about your purchase) and that one should still attempt to make informed decisions. You are certainly doing that, and have helped me do that as well. I'm not on any crusade here. I buy locally when I can (I'd rather pay my neighbors than someone around the world), buy organic if the quality is there, but I still enjoy that awesome slab of fresh tuna - and last I checked that isn't raised around here (Milwaukee, WI). Thanks for the reply.

As I've been buying more organic and free-range food/meat, I've done some thinking. Something I find amusing/scary is that just because something is green/organic doesn't really mean its doing anything great for the environment (even though it may be healthier than a non-organic option). Think about it. Say your grocery has a great cut of organic lamb from New Zealand. How much energy was used (pollution caused) in getting that one beautifully marbled slab of lamb to Wisconsin. Something to think about. Organic is the new "Low Fat." Just cause something is labeled organic doesn't mean we don't have to think.

Some friends and I recently split a 5lbs bag of fleur de sel and made 7 different flavored salts. We made: Vanilla Lemongrass, ginger, vanilla Chili (chipotle, ancho, some others) tequilla lime jasmine tea herb (all kinds of herbs) smoked Was lots of fun. The tequilla lime and lemongrass/ginger/vanilla were my favorites. The bright lemony scent followed by a mellow vanilla is really cool. Now I need to figure out how to use them. I think I'm gonna take some of the leftover vanilla beans and try some extract. I just got a bottle of eagle rare bourbon, maybe I'll give that a go...

I recently purchased some from www.bulkfoods.com. I'm no expert, but they seemed really good. Packed with seeds and not dry at all.

I recently had one called Eagle River that was pretty good for around the 20 buck mark. Makers Mark is usually a sure bet. I've just been getting into some Single Malts. Wish I could afford it, but its probably good that I cant.

I dunno if I can afford one right now, however if I could, I know I'd be getting that holster. How cool would that be!