docsconz

I've pointed out this before, but every time I've been told it is untrue, that what goes in NYC is absolute truth in the rest of the world. That is one of the things that keeps this site interesting. Regional and international differences are one of the things that makes Culinaria interesting to me. I would hate to see everything homogeneous throughout the country and the world whether it be foies gras or grilled cheese. It doesn't have to be expensive, it just has to be good. As far as being able to get good ingredients, that is eminently possible wherever you live thanks to modern transportation. Good food items can be ordered directly from the source with rapid arrival in great condition. While this is likely to be prohibitively expensive for most people to do on a regular basis, it may prove to be worthwhile for special occasions or whenever the whim and wherewithal strikes. The point is that "special food" is not limited to people who live in NYC or other big cities. I don't. By thw, Roux, I think that it is pretty cool that you can get pig's feet so easily.

Boris, You are correct that it is a trend to be resurrecting a number of indigenous or more obscure grape varietals, many of whch are excellent. I was wondering if this particular blending of grape varietals is becoming a trend in Champagne. Are these the only two wineries currently doing this there or are there more?

Food does not need to be about chauvinism or involve a class war to be good. Certainly a certain amount of snobbery goes along with food (not to excuse it) as it does with any passion. From my own perspective, there is nothing inherently wrong with Velveeta (it was the first cheese I liked as a child) or other processed "affordable" foods. When used properly and prepared well they can taste good. It is also true that the finest ingredients can be ruined. The problem I have with "industrial" food though is the potential effect on "non-industrial" food and while it is affordable now, what effects will reliance on these products have on health - individual human health as well as global environmental health and even economic health. It is because of concerns like these that I feel that a lot of the philosophies of the Slow Food Movement make a lot of sense and have a lot to offer.

The wine market is no different than the tulip market in Holland in the 1600's or the stock market of the 1990's or any other market for that matter. It too is certainly subject to correction.

As always, nice descriptions and commentary. Thanks. Any thoughts on the availability of the Huet?

What jackal said.

The wine described here is L. Aubry 1997 Le Nombre d’ Or Campanae Veteres Vites, apparently different from the one Craig's article described. Is this a new trend? I for one would like to try a bottle of one or the other. The Aubrey appears to be imported by Terry Theise. He is certainly a reputable importer with a very good track record for importing unique and interesting wines.

An "angel" investor is basically someone who puts up cash for an equity stake as a private investment without demanding a say in how the business is run. Typically a venture capital firm will put up money for a significant equity stake as well as a say in how the operation is managed. Often this is done via the board of directors. At least that is my understanding of it. Welcome to eGullet NYCchef and good luck!

Vickie, What criteria do you use when selecting commercial products for the program? Is taste an issue? Nutrition? Applicability to your preservation techniques?

Fascinating and surprising (at least to me). thank you for your response. Other than Tang, what are some of the other commercial products that you use?

Too bad they didn't have any cancellations!

Interesting. Keep them coming.

Craig, I suspect that you are correct regarding the motivation, but it will still be interesting to see what the wine is like. What may have lost favor 100 years ago, may be back in style today. In any case I think similarly to Victor that diversity is good for its own sake even if this particular example turns out to be plonk.

In all seriousness, television could be considered another nominee here, especially as regards commercials for junk foods and food or snack items geared towards kids.

Katherine, You are correct in that the sword is double-edged. I would venture that that is likely to be the case for just about everything likely to be mentioned on this thread. If the innovation was totally "evil" without any redeeming factor, it would probably not survive the market...unless it had really good commercials

Not to mention the increased dependence of the farmer on the seed producer. Recently Monsanto has taken to suing farmers who save seed from the harvest of their crops, so that the farmers will be forced to buy new seed every year. And the farmers use those seeds because they're the only plants that will survive Monsanto's pesticides. This concern has been expressed to me by a farmer at my local farmer's market, although his biggest concern is loss choice since only a few large companies apparently have the bulk of the seed market cornered. With GM, it is possible to limit a line so that it no longer produces seed requiring repurchase from the seed co.

Improved transport is a boon for getting quality products direct from the farm or manufacturer. Where it falls short is with distribution via middlemen. It is here that products are by necessity inferior. They are designed for shelf-life rather than gastronomic appeal. The winter tomato is a classic example. Of course, genetic modification can theoretically improve this by building a tomato with flavor and durability(thus part of its appeal), but again at the huge potential cost of diversity.

The jury is out, but genetically modified crops will turn out to be great or more likely IMO, a terrible problem. While environmental concerns are real, I fret about the potential loss of diversity in our food supply. If that turns out to be true, I as a lover of many different tastes, textures and colors will consider that catastrophic enough for nomination.

Vickie, Welcome to eGullet! Tang is certainly an example of one food product that came from the space program. Are there other potential products in the pipeline with applicability and desirability for everyday use here on earth?

Thanks, Boris.

Looking forward to it as well.

My wife can cook anything from a recipe and often does varying her sources. I love cokbooks, but use them more as advice then as a guide. I almost never make the same thing twice, if for no other reason than most of my measurements are approximations and intuition. Sometimes it works and sometimes...it doesn't. Fortunately, they are rarely inedible.

If you haven't been, Monticello is a must. To me it is one of the most fascinating historical sites in the country. It is particularly interesting for an enthusiast of food and wine because both played very important roles in Mr. Jefferson's life.

What grapes do they use?

I may be wrong, but I believe American Express does that to get better treatment through their Concierge Service.