RicRios's Profile
Pairing for Classic White Truffle Tagliatelle?
Sorry to disagree.
Strongly.
Here's some memorable pairings:
http://chowhound.chow.com/topics/574407
http://chowhound.chow.com/topics/326350#1884447
wine pairings with matzo-ball soup and palacsintas?
I read your post immediately after trying for the first time the 2009 Jasnières from Pascal Janvier. I couldn't avoid associating it with your menu. Here's David Shildknecht's description:
Janvier’s 2009 Jasnieres – assembled from man pieces in February (the same date as for his other wines) – smells of orange blossom, musky narcissus, candied orange rind, iris, honeysuckle, and quince. White peach and lime combine with the aforementioned floral and quince notes on a palate of silken texture yet levity, with subtly bitter notes of peach kernel and citrus rind helping to keep the residual sugar that’s present from making the wine taste significantly sweet. The crustacean element in the present instance is like the whole oyster: shell, liqueur, and innards, all mingled with the fruit and flowers in a distinctively – indeed, from a global perspective, deviantly – delicious denouement.
Since spam accusations will be unavoidable, here goes the full info: K&L, $16.99
I've had it with fruit bombs
These are my 2010 purchases within your requested specs:
2006 Pessac-léognan Ch. Picque-Caillou, $ 16.50
2008 Muscadet-sèvre-et-maine Sur lie Cuvée Harmonie, Michel Delhommeau, $ 12.99
2006 Côtes-du-roussillon-villages Mas del Rey (Jacques Montagné), $ 19.99
2008 Beaujolais Fleurie Poncié Dom. du Vissoux ( Pierre Chermette ) , $ 16.25
2007 Lirac, La Dame Rousse Dom. de la Mordorée (Delorme), $ 16.00
2008 Dolcetto di Dogliani Sorì dij But (Anna MariaAbbona), $ 12.98
2009 Jasnières Pascal Janvier, $ 16.99
How to measure wine temperature?
"The unit that you show is a few steps up from the ones that I have."
And about a mile up from mine. I use my hand. If bottle feels too hot/cold, it probably is.
Truffle dishes in LA and OC - seasonal update?
I can only report on a peculiar, or should I say, painful ( from the consumer's standpoint, that is ) fact: even though wholesale prices of truffles in Europe for the current season have dropped dramatically ( to the tune of about 90% in some cases ) from prior seasons peaks, LA dish prices have remained pretty much unmoved.
Mori Update- Hokkaido Hairy Crab
You did perfectly well.
That's exactly as far as Japanese etiquette will allow you to go.
My Cellar Vibrates
The short term effect of vibration on wine is well documented, it even has a name: "bottle shock". Certainly nothing good comes out of it, although effects are reversible.
Whatever the underlying physics, metabolics or metaphysics, I can't think of long term effects of long term vibration as being innocuous. And most probably, irreversible. Although that's just my guess.
Red wine -- not burgundy red or rose', but Santa-suit red / lipstick red / fire engine red
" Mixing red wine with white wine is expressly forbidden in France"
Not really:
http://chowhound.chow.com/topics/624210
World's oldest champagne found on Baltic seabed, tastes just fine.
So let me see:
Above ( 07/19/2010 ) I said "Guaranteed high-6 to mid-7 digits estimates."
And guess what? 30 x 100,000 = 3,000,000 well within my estimates.
I didn't know I had such a talent for this BS.
PLEASE POST YOUR VOTES HERE: Ultimate Los Angeles Restaurants 2010
WTF?
Where in the contract says you can leave on the 20th?
BYOB or winelist at Providence
Corkage schmorkage.
If you have really good stuff bring it.
Otherwise, go with their list.
does anyone know what the decision was re: the hollywood farmer's market??
Yeah.
4th rate film school's big shots versus commoners = patrons of HFM.
Guess who wins?
Does Polish sausage come home in your luggage? What foods do?
Not allowed doesn't mean you can't do it.
Red wine -- not burgundy red or rose', but Santa-suit red / lipstick red / fire engine red
This discussion vaguely reminds me of a famous yiddish saying:
"As di bubbe volt gehat beytsim volt zi gevain mayn zaidah." (i.e. "If my grandmother had balls, she'd be my grandfather.")
"If wine were fire engine red..."
Nah, fuggedit.
Red wine -- not burgundy red or rose', but Santa-suit red / lipstick red / fire engine red
Are there any white wines that are really white? Milk-white?
New to wine!
" Finding what you don't like is probably the most important"
I disagree, taste changes as discovery progresses.
The best barbecue caterer in the greater Los Angeles area
???
Form their contact page:
Please, contact Carlos at (310) 991-8005
The best barbecue caterer in the greater Los Angeles area
http://www.tresgauchos.com/index_en.asp
Nouveau Beaujolais-Any Pre-release Reviews?
Chermette is a completely different ballgame.
Says David Schildknecht :
"Pierre Chermette has successfully expanded from his base in southern Beaujolais without quality in any way suffering; on the contrary his mastery of the northern Beaujolais crus is now also a fait accompli. With the new generation coming on and with lots of new plans, following these wines – which, of course, includes in your own cellar – is going to continue to be exciting. Prices have crept upward, but given the quality – not to mention the labors needed to achieve it – one can hardly complain."
I just bought his Vissoux 2008 Fleurie Poncie. Absolutely outstanding. Again Schildknecht :
"The Vissoux 2008 Fleurie Poncie offers palate-staining black fruits and serious grip, with iodine and peat, rose hip and cherry pit; and as usual for this site, salt and stone lending intriguing complexity. The sheer lip-smacking juiciness on display here can draw your attention from its complexity. Cellar it for at least 4-5 years. "
Wine Mark Up
This is no more and no less than an old technology brought back to life.
Talmudic dialogs operate exactly like that, but accross centuries.
Rabi X issues an opinion, Rabi Y rebuts it, Rabi Z confirms Rabi X.
Only problem is, most of the time X, Y and Z lived quite a few centuries appart.
PLEASE POST YOUR VOTES HERE: Ultimate Los Angeles Restaurants 2010
OVER $25
Providence
Mori
Valentino
Test Kitchen
Carlitos Gardel
UNDER $25
El Parian
Umami
Shalom Pizza
Dino's
La Adelita
Ultimate Los Angeles Restaurants 2010
So it seems maxzook went AWOL.
That being the case, I continue pondering these persistent questions in the top floor of the ACME building, in a city that knows how to keep its secrets.
Will anybody volunteer to take over ?
Will ipsedixit's ESSENTIAL become the new ULTIMATE ?
Red or White?
Wine Suggestions
Knowing the CHMOB ( Chow Members of the Board ) crowd, I'll save you some time.
Please explain:
1) number of convives
2) budget you have in mind
3) city/state you are in ( not all wines easy to find in all areas )
Chowhound's 99 Essential Restaurants in Los Angeles
That being the case, it must include Pink's.
And I refuse.
Period.
Now back to my taquitos. This time, the emulsifying medium being a 2007 Savigny-les-Beaune from Hospices de Beaune. Wow!
Chowhound's 99 Essential Restaurants in Los Angeles
I'd rather say, it's more practical than metaphysical.
I'm sure pretty soon we'll have maxzook's "ultimate" list brewing.
I need to know at least what's the difference, as far as this board is concerned, btw "essential" and "ultimate". If we can't separate the concepts, what's the purpose of compiling two lists?
Chowhound's 99 Essential Restaurants in Los Angeles
Petitio principii!
Got to go.
Taquitos dorados in the oven, to be washed down with a Langhe Rosso from Luigi Baudana.
I'm out.
FRESH PORCINI MUSHROOMS - WHERE ARE YOU??
Yeah, those same sites sell bridges in Brooklyn.
In fact, boletus edulis grow pretty much all over Europe, same as truffles. The problem , however, is farming so far out of reach. However, people in the know speak of a horizon of 4 to 5 years to domestication. We'll see.
