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Wilfrid

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Everything posted by Wilfrid

  1. I agree that it's possible to tell, for example, great meat from poor meat. I disagree that this is a function solely of what's on the plate. What is on the plate can be factually characterized by an accurate scientific description of its chemical and physical properties. It's possible to try to correlate chemical profiles with sensory responses (and very difficult; companies spend a lot of money trying to do this). In principle, you might be able to identify the range of chemical and physical properties possessed by great steak. But you could stare at the scientific data from here to ete
  2. At the risk of being obvious, I think the botanicals, or whatever you call them, show more strongly at room temperature. Ghastly though it sounds. I am having a flashback of Alec Guinness ordering that gin and water. "Ice?" "No ice." Very clipped.
  3. Wilfrid

    Wine and Cheese

    Point taken Marty: why don't we keep it free and easy, because I just have it in mind that some people will be able to get hold of the Rosemount easier than the Marechal? I suggest we choose some generics and then edit the specific suggestions into the list. I am very much against dropping the Syrah/Shiraz option. I find Banyuls to be a bit of quirky customer; personally I'd be bored pairing port with cheese (maybe just me). I'd favor a sweet white - a Monbazillac, a Muscat, a Moscato? I'm okay with Marty's suggestions too. Is it just me, or is the Riesling a bit of an odd candidate as th
  4. Wilfrid

    Wine and Cheese

    Oops, below posted before reading Marty = let me think so more. Good suggestions, Robin. I think most of us should be able to get hold of Rosemount Shiraz, the Montecillo and the Duboeuf, and they're not wildly expensive. I don't know if we're all going to get the same years, although it would be good to hear suggestions as to the year we should aim for. I wonder if a Trimbach Riesling is a good contender for a dry white. Maybe we don't want anything drier than that. As to the age of the cheese, I fear this is going to be imprecise. I strongly urge people to try to find cheddar's which are
  5. Wilfrid

    Wine and Cheese

    Well I have a proffer on the cheeses. Do we want to add more or be more specific about the Brie? I'm thinking that four or five wines with four cheeses makes about twenty pairings, which is a lot to write up. Brie Cheddar (Keen's, Mongomery or Isle of Mull) Epoisses (or L'Ami du Chambertin, or Soumaintrain) - all Berthaud I'm assuming Roquefort or Lanark Blue Anyone want to change the cheese list? If not, let's hear from the grape-botherers. I am thinking we could do this over the course of the next week, and agree roughly when we should post the results (so as to reduce extraneous influen
  6. I have heard good things about Lautrec. Sadly, I don't think I'll be coming down for a few months, but there are a number of restaurants here I've never checked out - thanks.
  7. Had I been dressing to impress Simon, I would indeed have dressed differently.
  8. Wilfrid

    Wine and Cheese

    Marty or someone needs to be decisive about the wine.
  9. I don't recall the American cheeses sampled at Artisanal. There may have been some, but it was a pretty global selection. I once had Max set up a pairing of American cheeses with generic European equivalents at Picholine, and the American cheeses held their own very well. I've been enjoying small production American cheeses for years now, so either I'm mad or you're wrong. I wouldn't contend the products are superior overall to British and French cheeses - but ban them?
  10. Steak is a somewhat tendentious example, by virtue of its simplicity - Japanese food is better. Let me see if I can keep this short. That the "subjectivity"/"objectivity" debate keeps rearing its head suggests that there's an important issue there. I agree we won't resolve it. I would observe that it manifests itself in most threads because people struggle to see that there are many alternatives to the two extreme postions. When user A contends that there are demonstrable influences on gastronomic appreciation extraneous to the physical/chemical condition of the food on the plate, user B r
  11. I used to believe that, but now I know I was wrong.
  12. Wilfrid

    Wine and Cheese

    Okay, how shall we organize this? I don't think we'll get it together before Adam's tasting goes off. Indiagirl, I wonder if it's too ambitious to get exactly the same wines and cheeses - cheeses in particular tend to go in and out of stock. We could go for some generic pairings. Let's start with Marty's list, and add Adam's Lanark Blue, which I think I've seen in New York at least. Marty, black mark, Gloucester ain't a cheddar. I also think Epoisses and Camembert are very different, as is Brie and the triple cremes: --a fresh young soft goat cheese or an aged hard goat cheese --Aged En
  13. Spare a thought for the businesses which reconfigured their premises to take account of the City law, but have wasted their money because the State law prohibits even sealed off areas for smokers.
  14. New York magazine had suggestions, and this looked interesting. Any reactions? North Fork wineries, with stop-offs for road food at John Rossi's Smokehouse in Southold and Salamder's (fried chicken) in Greenport. No details in the magazine about winery visits, but I suppose that information can be retrieved.
  15. Sorting through my restaurant cards, I find the New Diamond at 23 Lisle Street. If the menu offers a long list of unusual and fairly exotic dishes, and it looks rather new and smart, that must be the one I'm thinking of. I won't give it an unqualified recommendation on the basis of one lunch, but it's certainly worth considering if anyone's looking for an interesting menu in Chinatown.
  16. You are very persuasive, Jonathan. At the risk of repeating myself, putting the diner in a sensory deprivation tank, or indeed in any strange and unfamiliar surroundings, is likely to distort rather than clean up your results; which is why scientists try to avoid it. Although there are admittedly some strange and unfamiliar restaurant environments out there.
  17. Is this a rather plush little place in Lisle Street?
  18. Special mission, and I know just the people to undertake it.
  19. I understand Lizziee. I, too, often resort to my fingers.
  20. What about Santa's little helper. Out too?
  21. Haven't looked in Jimmy's since the deadline. Maybe I'll be able to see the ceiling for the first time.
  22. That is a very fair point. No smiley. Of course, outrageous snobbery is surely permissible to the extent it remains a recreational pose.
  23. Interesting in theory, although as has been observed on other threads the events seem to have a lot to do with sitting on strangers' laps too. Nevertheless, it helps me focus my question about the Shavian position. Eliminating what I'd rather call sources of bias than "subjectivity" is "a goal". Yes, I can see it might be, and a reasonable goal at that. However, I wonder if it's a goal which everyone interested in food need share. If we agree, as I think we all do (and if not, Jonathan's post explains why we should) that an experience of food unmediated by elements extraneous to the mechan
  24. And special instructions in case you're cooking it at high altitude. Well I suppose you might be grateful for it, stuck up a mountain.
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