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Posts posted by dlc


    I recently tasted several 63s and they've moved on to a new level of maturity,making up in subtlety and elegance what they lack in power and vigour.

    Last week opened a 63 Taylor that was fantastic. Tony, you are correct about the lack of vigour but the sensuality and velvet like sweetness was superb.

  1. As I find many "creative" American chefs attempting to create beyond their training and abilities and, therefore, a dearth of quality in their restaurants, I have begun to reassess the glories of "good old-fashioned American cooking".

    I have to agree with the sentiments that you expressed. On many occasions my wife and I have wondered why we just didn't stay home and cook. You have reminded me about how many times I look to recipies from Craig Claiborne, Edna Lewis, or Ben and Karen Barker (my southern heritage showing) when I really want to feel well fed.

    The most interesting thing to me about "American cooking" is how it is changing and growing. If you have visited the Gulf Coast lately the influx of fishing families from Southeast Asia has created a quantum shift in the way you can eat seafood. Not always fried with hushpuppies, although there are times when only this will suffice.

    As regards your question about whether our food ranks with the Italian or French food in pedigree or standing, I feel that if you travel into the rural areas in either of these countries that you will find that the food there is not appreciably different that that you find in rural US.

    I think that sometimes we Americans are to apologetic for our cuisine, or maybe we are intimidated by the media that make us feel that anything French or Italian is inherently better. I am looking forward to subsequent posts as I think this is a great topic for this community of "foodies".

  2. I have the Williams -Sonoma model and had the same problem suing it on the grill. It is the metal sheilded cable and it will not stand the heat. Wrapping it in foil as suggested has solved the problem but I think they should tell you that in the literature. As to reliability I have found it to be accurate. I have used it to make candy (caramel) as well as roasting meat and poultry

  3. Roasted racks of lamb with thyme, rosemary, garlic, mustard and breadcrumb crust

    Spinach sauted with shallots & whie wine (Oregon Pinot Gris)

    Field greens with balsamic vinagrette

    Orzo cooked in chicken broth with parmesean

    1986 Calon Segur

    A big roaring fire in the fireplace

  4. I would suggest a mild chevre type goat cheese that would not conflict with the duck and still give a queso style. I might suggest a sundried tomato pesto as another filling to go with the duck, or just duck confit, caramelized yellow onions and goat cheese

  5. Ron,

    I did not know that. I also like the Syrah glass but find the Chianti better for both whites and reds for a crowd or a tasting. I picked up Saveur magazine today and in the top 100 they list Baccarat Perfection series glasses. I bet that they are "real money". In the picture they look extremely fragile.

  6. I would like to add my vote for machine made Reidel. I think the balance , thin rim and heft of the glass are "formidable". I would also suggest that the Chianti glass is one of the best all-purpose glasses around. I have found great buys on these glasses from Brown Derby in MO both on the web an by catalogue. I also own the burgundy and bordeaux from Reidel in the Vinum series. I also put them into the dishwasher but only on the "fine china" setting which is not as hot and therefore does not cloud as bad. I do find some residue but usually a quick wipe with a glass towel as I put them away removes this.

  7. Andy the review is right on. I got the book for Christmas and spent one evening entranced just reading. I have since made some of the Pastas and actually started curing hog jowls. I agree that mario is the one chef on FNTV that puts food on the plate, that you can get in his establishments. On another note I thought Joe's additions helped the book and made it more accessible.

  8. When I currently order cheese, it is one or two blues only or Vacherin or Epoisses, if in prime condition.

    Cabrales- Lately, is it harder to find cheeses like a ripe Epoisses in restaurants? I have been told on more than one occasion in France recently that the "smell" kept them from serving it. I have found that ripe and "stinky" cheeses are getting harder & harder to find.

  9. I haven't seen it mentioned in this post but for less expensive champagne I think that Delbeck (about $30 brut/$40 rose in midsouth) is an excellent champagne. We also like Henriot Blanc de Blanc which is I think a Bouchard product that retails for about $35 here. The third is Nicolas Feuillant (sp) who has a brut at around $30. I think thay the Delbeck and the Henriot hold up well with food also so are not just for apperitif drinking.

  10. I had a great pinot noir weekend with one real suprise. The first was fri nite and a bottle of 1997 Wm Selyem Rochioli Y'yards. It was full of ripe fruit and had a great finish, what a treat to drink. The suprise was a 1987 Jadot Bonnes Mares. In what is I think an off to spotty vintage Jadot has a winner in this wine. It was possibly the best pinot noir I have tasted this year.

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