MatthewB

FG, I'd agree with screw the subject-object dichtomy. But as far as semantics, the issue of taste has a 300 year history within philosophical aesthetics. Screw semantics & you ignore that tradition. Obviously, you may choose to ignore that tradition. However, it'd be akin to the successes of a plaintiff representing themselves without knowing how to lay a foundation.

On a more serious note . . . I would submit that this current round--like previous rounds on different matters--of the subjectvity versus objectivity of taste is doomed to failure since it assumes the subject-object dichotomy. Dewey, Dooyeweerd, & Heidegger did a demolition job on that dichotomy in the early 20th century.

Given the current language use (i.e., "f***" & "bullsh*t"), would you please move this discussion over to the "Fight Club" or clean it up a bit? Thank you.

Oh. Extremely gastronomic and to the point. Thanks! Now what is an authentic paella?

All your bases are belong to us!

IMHO, Mourvedre goes well with earthy hearty dishes. I served it in early spring with a lentil stew. (But don't follow my advice!)

I'm not good with winespeak either. But I've been drinking a fair amount of Mourvedre. That was probably the majority grape in that Pic St. Loup.

Did you taste the Pic St. Loup? If so, comments?

*opens the curtain* Hahahahahahaha. Hollywood, do you ever feel like more is going on at eGullet then you can see? You think there aren't free-wheeling purplish threads already? Yesterday's "Modest Proposal" was a farce in more ways than one (or two). *closes the curtain*

As I noted earlier, I'd lean toward the "low & slow" methods. However, Dave asked the right question: What particular cut of chuck is it? We could be dealing with some very different cuts. Howard?

Might you report on how "inky" the color of the Pic St. Loup is, too?

Varmit, Any idea on the grape(s) in the Mas Viala? If it's the Syrah, that might be worth pursuing. (There a Mas Viala Merlot, too. But I'd pass on that.)

Pretty sure that is true.

That Pic St. Loup might be worth a second-look.

Here are the various remote models listed on Maverick's site. I have the ET-7. I wonder what the differences are between the ET-7 & 73 that would make the 73 retail for $20 less.

Looks like you'll be spending even more time on eGullet, hollywood. (Is it a or a or a ?)

Be sure to join us on the Heartland threads.

Welcome to eGullet, EGQuan!

I tend to think that may not be the best way to cook that cut. I would lean toward the "low & slow" methods--either bbq'ing or braising. But I might be way off.

Are you planning to grill it at a low temp and/or indirect method?

Well . . . I am an asshat. I am a muff magnet. I am *not* a chef.

Too simple. No. More like Ockham's razor. Ockhams razor? Yup. "Pluralitas non est ponenda sine neccesitate.'' ("Entities should not be multiplied unnecessarily.'') The common understanding is "keep it simple."

Stone, you need to make a couple of more posts about Polder over there. I don't think you were clear enough.

I didn't know about that particular model. Please report after use.

Pie.