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rstarobi

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Everything posted by rstarobi

  1. rstarobi

    Beer Thoughts

    Re: Guinness I think that the difference between domestic and imported Guinness has to do with the way alcohol is taxed in Ireland (I got this from one or another of Michael Jackson's books). Since Irish booze is taxed by the amount of alcohol that actually goes into the drink if it's served domestically, domestic Guinness has a much lower alcohol content than export Guinness.
  2. rstarobi

    Beer Thoughts

    Haven't tried the Diamond Knot (probably can't get it out here), but the most amazing beer I've had from the US was definitely Anchor Old Foghorn Barleywine.
  3. rstarobi

    German Wheat Beers

    Yes, Belgian 'wit' beers are different than German Weisse and Weizen beers - but both have wheat as a grain used in the malting process, so both are wheat beers, just stylistically different wheat beers. My personal preference is for the Germans, but the Belgians seem more popular right now.
  4. rstarobi

    German Wheat Beers

    I'm in New Rochelle. So far, the best beer store I've found around here is in Eastchester, on White Plains Road, right next to the True Value (where I've bought some homebrew supplies). Decent selection of the more common Belgians (Duval, etc.) and a couple of the more common American micros (Sierra Nevada, Sam Adams, Brooklyn) with a few other German/British beers scattered around.
  5. From what I remember reading in Charlie Papazian's New Complete Joy of Homebrewing, brewer's yeast is very high in b-complex vitamins (B6, B12, Riboflavin) - which is corroborated by the B-complex vitamin that my local grocery store sells, which lists brewer's yeast as an ingredient. So maybe unpasteurized, unfiltered beer is good for you.
  6. rstarobi

    German Wheat Beers

    Addition to previous post - Just found some Samuel Adams Bavarian Weisse (unfiltered) in my local brew-store. Very nice - banana-ey flavors and a citrusey feel - seemed like a very nice representative of the style.
  7. I've started to really get into German Wheat Beers (though living in Westchester, NY, I have less than easy access - usually I go to the deli next to McHale's on the west side). So far I've just tried Weihenstephaner Hefeweizen and Hefeweizen dunkel - the dunkel was by far my favorite. Does anyone else have a preference for German Weisse/Weizer beers?
  8. Has anyone here joined this? I'm very likely going to. I think it's about $35 a month for 12 beers - the one that sounds most interesting to me is the hodgepodge one - 4 belgians, 4 international and 4 american beers.
  9. rstarobi

    Homebrewers?

    Actually, I just bought my equipment online on Monday - should arrive while I'm at work today. My first batch is going to be a pre-fab Brown Ale kit.
  10. Thanks for all the advice! I am going to MIDEM for the first time, and I plan to be in Cannes for roughly a week. I don't think I'm going to have the time/money to go too far past the city limits, but I'm going to do my best to explore within them. The discussion of the market sounds fascinating, and I hope that the cosmopolitan nature of Cannes will overcome my nearly non-existant French. Best, Rob P.S. I plan to keep a journal of my food experiences and post it when I return.
  11. Hi Egulletarians, I'm going to Cannes for the first time in a couple of weeks. I'm relatively inexperienced with French cuisine in general, and particularly inexperienced with any regional cuisines (Basque, Provencal, etc.). However, I'm very willing to experiment. Does anyone have any suggestions (or warnings)? Best, Rob
  12. Greetings all. The food was very nice. I had the prix-fixe dinner for ฮ.01 with a Heineken. We had about 10 family members there, so nearly everyone was sampling the various permutations of the meal. My appetizer was smoked salmon on a bed of ice with roe, capers, and a few other toppings. The roe is really not to my taste in general, so I left that for other family members, but the salmon was very tender. Maybe a bit too much smoke flavor, and a bit too little salmon flavor. My main course was Beef Bourguignon, which I'd never had before, so I have no real reference points to say whether it was a particularly good example of such, but it was also very good (to my tastes). Very tender beef, with a bed of heavy egg noodles in a wine sauce. The wine sauce could have done with a bit more flavor. And then there was dessert. This was the killer. I loved the desserts at this place. I ordered blueberry crepes, and was overwhelmed by the sweetness of the blueberry (I think from frozen actually, but it worked). The crepes were wonderful too. My girlfriend, a recovering chocoholic was dazed by the mousse, which was a bit too powerfully chocolate for me. My father was told by the waiters to order the raspberry Souffle (not on the prix-fixe) and enjoyed it thoroughly (as did I, my sister and my girlfriend). The only disappointment were the banana-creme profiteroles. The flavor combination turned off everyone at the table except for my mother. Service was largely unobtrusive, and my water was filled regularly. All in all, a nice dining experience. Now as for the neighborhood. My girlfriend said it best, when describing it as forboding. The entire area (west-most side of Greenwich village) was darkened and empty by 8:00 at night. It truly felt like walking through a ghost town, with only the occasional police officer to break up the bleakness. Being able to see the floodlights from ground zero while walking back to our car did not help the atmosphere. And speaking of atmosphere, the air down there still smells of burnt concrete, ionized rugs and exploded jet-fuel. Not what you want to smell either going into or coming out of a large meal. Anyhow, the meal gets a big happy grin from me. -Rob Starobin
  13. <unlurking> First post here.. been reading Fat-guy's site for well over a year now, and the e-gullet boards for a month or so. I'm going to Capsouto Freres for a family dinner tonight, and I was wondering if anyone had any recommendations regarding particularly good dishes to order. Thanks, Rob Starobin
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