KatieLoeb

My advice would be to skip ALL of the "Refinery-not-Winery" tours of the larger producers such as Mondavi, Sterling, Sutter Home, etc. Other than getting a feel for the scale of swill they're putting out, it's pretty much a waste of time that could be better spent at several smaller, higher quality wineries. Merryvale would be an excellent choice for a medium sized winery with great information available. They have a lovely tour and tasting class that's given in the gorgeous Cask Room: I believe the Wine Component Tasting Seminar (shows you the basics of flavors to analyze wine) is given every Saturday and Sunday morning at the winery. Very instructive.

I just finished infusing some vodka with fresh cranberries I hadn't used in a recipe and didn't want to go bad. At first I poked the fresh berries with a skewer, but then realized I could just slice them in half and toss them into the large wide mouthed jar I use for my infusions. Used about 1 cup of cranberries, sliced in half (across their width) to 750 ml of vodka. Two weeks later and the vodka turned a beautiful deep ruby color and smells a bit like cranberry juice. The berries had turned almost white over time. I added just a bit of superfine sugar to take the acrid edge off, strained through a filtering strainer and it's mighty tasty in Ginger Ale! Turns the drink a pretty color too.

Jason - you dog! Posted the pictures as I was typing my post! Just to make me look bad...

Ok - Andrew and I are all the way back in Philadelphia and I don't see any photos yet! Sheesh! Bunch of slackers with the camera, eh?!? My sincere thanks to all of our intrepid organizers. It was a fantastic feast and ever so much fun to hobnob with the other eGulleteers, some of whom I'd had the pleasure of meeting before and several of whom I hadn't. What a blast! And Soba - you were sitting right across from me all evening and we were never formally introduced! What a shame. I enjoyed all of the company at our table, all of the wondrous food and all of the wine. Most particularly enjoyed the wonderful conversation. Truly a great evening. Foodwise - I can't even decide what I liked best. The soup dumplings and the stuffed chicken were amazing. I'd never had the Ruby Pork dish before and it was very interesting. I particulalry enjoyed the sesame "pocket bread" to stuff it into. The soup had amazing laser clear flavors. I really liked the tofu wrapped fish too. Too many wonderful dishes to describe. Great stuff. Andrew and I said it was well worth the 1.75 hour drive from Philly for China 46. The rest was just priceless. Thanks!!

Bring some Cognac. You can sip it in front of the campfire, you wouldn't want more than just a bit so you don't have to bring along enough to have "pounding" volumes of it, it lasts a long time and is the perfectly sublime thing to be having after a day out enjoying the glories of God's Green Earth.

Neil: Dude - I am awed and completely starstuck. Thanks so much for sharing that with us! Your work is demanding and your level of expectation of yourself is evident in the perfection of each and every detail. Truly gorgeous work! I'd have been a little concerned if you'd have been at the bottom of your class... Best of luck with your interview at the Bellagio. Whomever winds up as your employer will be very fortunate indeed. As will their customers!

Varallo Brothers 1639 S 10th Street - Philadelphia, PA 215-952-0367 The "Strega Special" cannolis are positively the most addictive things ever. On a side note, the other pastries, cakes and cookies from Varallo's are also delicious and priced very low for the quality. They also do awesome gelato in the summer time! Shoot me a PM before your next trip out here. I'll buy you a drink at my bar and you can test drive some of the new wines or the cocktails I just perfected for the new wine list and specialty cocktails list.

This recipe sounds divine! I'll have to try this myself. I might even simmer the cauliflower in a bit of vegetable stock and then add some cream or half & half at the end (or in my case the Land 'o Lakes fat free half & half or a can of evaporated skim milk since I'm South Beaching). Does the straining significantly effect either the taste or the volume of the soup when you're done? I made the South Beach "faux mashed potatoes" (basically very tender cauliflower, fat free half & half, a bit of cheese and some "I Can't Believe It's Not Butter" liquid replacing real mashed potatoes) the other day and they came out a bit too loose and liquid. I still had a bit of leftover roasted cauliflower from the previous head in the fridge so I quickly tossed that into the processor to give it a bit more texture. It also made it taste soooo much better! I realized when my carbohydrate intake isn't as limited as it is now I could still make the mashed cauliflower and just thicken it up a bit with a 1/4 cup or so of the frozen Ore-Ida mashed potatoes so it would taste more "real". I actually really like the mashed cauliflower, but with just a little bit of potatoes in it you could probably fool almost anyone, and still maintain the high fiber/low carb mantra. I'll report back when I have tested this theory.

There's a bakery here in Philadelphia that makes their "special" cannolis with a strega flavored whipped ricotta filling and they dunk the ends of the canolli shells into dark chocolate before filling them. Oh yeah! These babies are DELICIOUS! I don't believe I've ever tried Strega straight. We had a bottle of it gathering dust on the bar at Striped Bass for so long, I transferred the bottle to the Pastry Dept. and told them to think of something fun to do with it. It smells like a vanilla and herbal sort of infusion, but not sweet like Tuaca or Licor 43, more with a bitter edge to it like a digestif. It's certainly intriguing.

Lobster (preferably butter poached :drool:)

LJC: Hello! We look forward to hosting you in the City of Brotherly Love. You've gotten some great suggestions so far, so I'll just add my voice to those who've already recommended White Dog, Rx and Koch's Deli for West Philly haunts. All great suggestions. There's quite the hopping food truck scene on campus for down and dirty and super cheap eats. There used to be an awesome crepe truck in front of the gymnasium at 37th & Walnut if I recall correctly. Since I haven't been up on campus in the middle of the day in quite some time, someone who's up there will have to confirm for me. Anyone? The hotel deal is called PhillyOvernight. Info about it is HERE. Not sure if it would work for you since you have to check in on a Friday or Saturday to get the deal. But perhaps if you wished to, you could catch an extra day of sightseeing and still only have to pay for three nights. The list of hotels is quite comprehensive so at least that should be helpful. Please feel free to PM me if there's anything else I can help with. You're welcome to stop in at Rouge for a cocktail or a glass of wine and let me know if I'm doing my job well!

Welcome Deprofundis! Glad you could join us here in the PA forum. Looking forward to your contributions to discussions and some instigation from you as well! I think I'm in agreement with Dannyboy. Nothing is tastier than the super fresh tortillas off the griddle/comal thingie they have set up. Tacos there have always been "berry berry gud to me". Never had the gastric distress poor Jas. had! I'm particularly fond of the chicken tacos myself, as well as the picadillo tacos. Chicken ones with the salsa verde, picadillo with the red. Veracruzana is good too, as many have agreed, but the fresh tortillas just rock at La Lupe. Definitely gives them the slight edge for me. I also really like their guacamole. Herb and I *were* pretty trashed that night we had full on dinner there. We'd just come from a wine tasting so calling us tipsy would be quite diplomatic. I do recall finding the whatever-it-was-in-the-mole-sauce quite appealing, however. Gotta get me over to Plaza Garibaldi to check out their mole after the raves here!

You can make a glass of "faux Champagne" that isn't entirely no-carb, but lower than the real thing with a bit of Crystal Light Pink Lemonade mix, one Tablespoon of white grape juice and filling the glass with sparkling mineral water such as San Pelligrino or I use the Gerolsteiner water from Trader Joes. Doesn't work for induction phases of Atkins or South Beach, but you can sneak it in after that. No it ain't the real thing by a long shot, and yes, I derfinitely know better, but it can tide you over until you're allowed to "cheat" again. Tastes better and more festive in a real crystal Champagne flute too! This also works well for tee-totalers and children.

Sorry Suzi. That one's new to me, but I'll certainly have my eye out for it on my next wander through Barnes & Noble. Please post your impressions when you get the book!

Best description I ever heard for this was, "Eeeewww! It smells like a dirty hot tub!" Brilliant description I thought, since it smells a bit chlorinated, a bit "sweaty", a bit like balled up wet towels left lying around too long and a bit like stagnant water. Also the taste is indeed muted. It's as if someone threw a shroud over the fruit element in the wine. Of course the latter could also be from being opened too long, in the case of a by-the-glass wine. As to how to best handle that potentially humiliating tableside moment - well that depends on how well you know the host, and whether or not they would welcome your commentary, whether they're your best friend or a complete stranger. Some folks just don't want to hear anyone else's opinions, regardless of how well intentioned or informed they might be.

Andrea Immer has written two books, Great Wine Made Simple:Straight Talk from a Master Sommelier, all about learning about the six big varietals and choosing wines, and Great Tastes Made Simple which is one of the best instructive guides to paring food and wine I've ever read. Andrea is a great writer, has infectious enthusiasm for her subject, and clearly knows her stuff and can relate it in terms the general public can wrap their heads around. In other words, you won't need the M.S. degree she holds to take a great deal of knowledge away from these books. Books are readily available on Amazon.com or your local chain bookstore.

Andrew: I don't feel comfortable posting verbatim what was a private e-mail exchange, however, the synopses of our various exchanges are what I already stated. It was a pleasant and respectful disagreement regarding whether or not the criteria have shifted, whether or not if the criteria have shifted then is the readership being given the appropriate notification, and whether trying to place an exact scientific and quantifiable measure on something so subjective is wise or even possible. Mr. LaBan and I both stated our opinions to each other, and as I said, are still in disagreement on certain things. But Mr. LaBan did say he was comfortable taking criticism in a forum such as this since he's dishing it out every week, and if I continue to disagree with him that's it's a good thing I have eGullet to channel that into! Most importantly though, I took away the feeling that his first encounter with eGullet left a very positive impression on him, and I'm terribly proud of that!

Or if it were being served by the local branch of the KKK or the local chapter of the Neo-Nazis. But being served it by the same hairnetted cafteria ladies I'd seen every day - Not So Much.

Just so you all know - I've had a very pleasant e-mail exchange with Mr. LaBan over the last several days, debating about his four star review of Django. I think we're at the point where we've decided to agree to disagree agreeably . Apparently Mr. LaBan was directed here by someone else (Michael Klein, where are you hiding?) and was quite favorably impressed with our humble forum and with eGullet as a whole. I asked Mr. LaBan if he'd like to participate in a Q & A with us, but he rightfully stated that he thought he shouldn't be "peering over people's shoulders" here and constraining anyone from the complete brutal honesty that an anonymous forum such as this allows. Also thought it would be innapropriate since the Inky has it's own website. All understandable, but it sure would have been fun to pick his brain a little bit. But now that I know he knows about eGullet, I might have to constrain my mouth a bit!

I'm torn between one man's whoring is another man's rent money and "Extra! Extra! Integrity for sale! Get it while it's hot." I guess "that guy" has to ask himself where the breakpoint is dollarwise. And how much of their income will be made from the credibility of their writing in the future. You can't unring the bell. Remember that.

Or a sassy redhead...If you're lucky maybe she's a masseuse Actually Mike, I feel your pain. Literally. I spent the better part of early December either paralyzed and prone or upright and zoned on pain meds. Bad back thing totally sucks.

Thanks Nick! Yes, many people have admired my butt. I guess I'm just blessed. Mike: Just for the record, I always thought you had a nice butt... And did I mention how nice you look today... Do I win? And definitely try make it to the Chinese New Year's dinner. Quite a few folks road trippin' for that one and several Pig Pickin' Alums all in one place at once. I know I'm looking forward to it.

Gabe: I haven't seen the winter menu of late, but I'd definitely recommend bringing some port or dessert wine to compliment the cheese. Makes for the "full" wine-dinner pairing experience.

<Groan> But seriously Tim, you've definitely explained much of what I was trying to express as well. Django is VERY VERY GOOD. It's NOT Lacroix, Le Bec Fin or my dearly departed Striped Bass. Not by a longshot. And I think your point about the review backfiring is an excellent one. I think as that tiny restaurant tries to live up to the hype, they'll overbook just a bit more, get slammed just a bit more than they're accustomed to and the wheels are going to start getting shaky. They might even come off the cart and lead to a spectacular crash and burn. I certainly don't wish that on them, but it's going to be tough for them. And four whatevers definitely implies that seamless experience that they not only weren't necessarily aiming for, but that they fall far short of. If you give Django four whatevers, then you have to do the same for the best of the down and dirty cuisine as well. Tony Luke's, Taconelli's, La Lupe, Standard Tap, etc. by the same standard, deserve the honors just as much. Possibly more.

My cat Turbo can smell a melon being sliced in the kitchen when he's on the third floor. He'll bolt downstairs and raise hell at my feet until I slice him up his own little serving of honeydew or canteloupe (those are his favorites) . He's a strange one. My dearly departed Oslowe used to love olives.