Jump to content

whiterabbit

participating member
  • Posts

    5
  • Joined

  • Last visited

Contact Methods

  • Website URL
    http://whiterabbitnyc.com

Profile Information

  • Location
    east village, Lower east side, NY
  1. Another direction to try that I found to a great surprise is Anguilla Pyrat Rum. It is imported by the folks who bring you Patron (overpriced and overrated, but that's a different post...) The Pyrat has characteristics more suited to a brandy or Calvados, with an amazing heady aroma. Definitely not for everyone, but if you were considering small batch bourbon and appreciate a good scotch whiskey, this might be right up your alley. The fact that it is unlike what Americans consider Rum means that it is often discounted. granted it isn't $13 a fifth, but more like $27. I have seen it on sale for $22.
  2. Nice Execution and photo! Eileen Yin-Fei Lo's book is indispensible. My family is from Guangzhou (fka Canton) and they are total food snobs. I have made this dish and it rivals that of any in Chinatown - the shells indeed are crunchy, and the baking soda treatment I have seem for other seafood, including scallops and squid. you can eat them with shells on or off, but the shells on keeps the moisture in the shrimp, and eating all together gives the best texture treat.
  3. Please note that this response is not to the finger lakes in general (although the wines I have tried over the last few years have seen a marked improvement over 90s vintages) but more in regards to what may be perceived as a global trend. It may be true that better wine is being made worldwide, but what also seems to be happening is that the traditional character of traditional wines seem to be getting muddled together. It seems that varietals that were once the sole dominion of a small group of growers have in many ways succumbed to the larger market force of the public to find wines that are simply easier to drink, but actually are more homogenous. While it may be true that there are many sources of public information to be shared regarding the winemaking process, the very prevalence of that information dilutes the development of wines in their own regional character. That being said, I am sure that you know a lot more about it than I do - this is just what I get from people around me that have invested their lives in it.
  4. Oh, delicious, I can smell the boar from here. of the many shops that sell boar related products, the one you have pictured here is the best (La Buca) - In particular the finocchiona was very memorable. Smuggled that one back in the luggage. Tell us about the wines that you tried- any favorites? I was surprised to find the local white (vernaccia di san giminiagno) stood up well to dishes with bold flavors.
×
×
  • Create New...