Elissa

one way to learn what you like about merlot is by comparing bordeaux wines from the right bank and the left bank. on the left bank, further west, more cabernet sauvignon than merlot is grown and used in the blend. cab's thicker skin and bigger tannins need proximity to the sea and stronger sun to ripen; they also need more time in the bottle to unfurl. on bordeaux's right bank, east in st. emilion and pomerol, merlot's thinner skin means it has an easier time ripening with less intense light. merlot imparts character as much as cab can structure. cab franc brings a balancing element to the bordeaux blend, a suspension in which the two other grapes converse. what any of this has to do with chardonnay i do not know, since chard is the grape used to make exquisite white wines in Burgundy and Champagne.

the NYTimes reports transfats labels going onto food in 2006

how long do you imagine a bottle of mustard seed oil can hang around before it loses its ooumph?

Jason Denton, partners with Bastianich and Batali at Lupa, has opened an 'ino (from Bedford) on Rivington and Ludlow. Sweet, homey and bigger than the original with a downhome sophicate vibe.

That was regarding the wines. And tho certo sono, odd for one to still be magnifico though the single feminine

seems to me particularly inane to flatten oysters: what's to enjoy about the creatures if not their sensual texture and flavorful juice?

Last night had the '99 Capezzana Carmignano and thought I'd mention it here as it's voluptuous, balanced and at +-$20, an exceptional if inexpensive Super Tuscan.

Who sicked their dog on Bobby? Did any eGulleteers make it to VinExpo?

nonsequiter due to mod. edit

do i get a prize for picking it before they did?

Thank you for the Danger Pudding recipe, but would you please explain the other three items on your fantasy menu? the strawberries im guessing do not have aged balsamico; is that chicken cacciatore made with ketchup and coke? and could the fudge conceivably be "cheese" and chocolate? i have a friend (just to boast) in a band named Velveeta Underground and the fudge might well interest him... kind thanks

Read this when you first posted it, but these juicy bits have really stuck with me: I can taste the sea in your words; smell the mediterranean air; feel the textures of cukes and clams and gamba brains in my mouth. You also capture the vivid Catalan sense of revelry in eating well. This is a really fun post M. Bourdain: thanks. So I've been thinking: why not plan a Ferran fete when the show airs? Can't do it at my place (no tv) but if any NYers would like to plan to screen this juntos (together) let me know. I'll bring a Muscat. If, that is, I haven't yet moved back to Spain x

then again there's always the fast food diet

Quite right indeed

Tracked down the fellow whose Thai mom never misses a meal at Pongsri when she's in town, since they alone make her favorite Thai soup. The soup is called "Good Deal Luke Chin" (or at least those words will make it recognizable) and has ground beef, beef balls, noodles and a host of other delights; and it's huge, he says: enough for 2 people. Enjoy

Seems to me that Claude Kolm (assuming, for the sake of continuity, that CK is indeed a Mr.) is devoted to quality fine wines. I find his points about the caliber and prices of California wines (and others, so far as I've seen) learned and unimpeachable. Au contraire, condescension towards someone with a palate more experienced and sophisticated than one's own seems rather unfortunate.

Wasn't this thread supposed to be about cat urine? Or was that simply another euphemism for how badly California wine sucks? Because on that count it seems to me that CK is quite correct in saying that just because one might even enjoy the occasional vintage of, say Ch. Montelena, that does not mean California wine in general (Beringer, KJ etc) is any good. Quite along the lines of: BTW I do hope you're not dissing Taylor's Refresher here britcook. But perhaps one should question if we are not too demanding of our Californian brethren: it's so beautiful there - why not let that be enough? Plus they have so much neat computer technology. The additional burden of crafting fine wine may be too much: here, a ways down on the yellow banner, an article from California Wine and Food honors "Michael Broadband."

cat urine hasn't really ever appealed to me; i'm allergic. however some of my favorite bordeaux smell like pussy

Yes CK Thanks much.

you are too kind. especially not to mention the twin pissaladiere disasters first was from Johnston's Cuisine of Sun; the second one i think was from Patricia Wells. I wanted to 'make' the Eric Ripert third (no yeast, butter) but the night before i ran out of flour and the next day was too darn hot to try a third time they looked pretty though; told you we shouldn't have cut them the ceviche, which i thought kinda sucked, tastes better today you'll be happy to hear. Wasn't someone supposed to invite Nobu? eXtra thanks to jhlurie for getting ice! and Buxie for the cava! and Rachel and Ellen and everyone for lugging all their bottles too, in such heat. Thanks to Mrs. B for her ineluctable grace. That was Japanese poet Ochiisi with her Swimming Noodles. She very much enjoyed the delicious smoked fishies (sable, salmon and what was the third?) lxt brought. And omigod SF: your hummus was transcendental. thank you all for coming. it was fun to meet.

this big cat Refuge has amazing animals and a new BnB

did ii acutually forget to say: mint day tea mint in water in the sun for a day

6:30 or 7 it is then. and Mr. Lurie you will be expected.

genmaicha

'm making pissaladiere so nice matin fans can :laugh Jinmyo said: that's why pie