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Posts by Manton

I use it for the bird's beak parer, which I find impossible to sharpen otherwise. But for all other knives, I get a better edge more quickly freehand. It's hard to explain, but once you figure out how to do it by feel, you will know. Took me a while to get it right, but now that I have it, I don't bother with Edge Pro any more.
Just back from Napa. Overall, a bit bittersweet. I had a good time, mostly, but there were some disappointments. The biggest letdown was BV. It's just fallen. The wines can no longer age worth a damn, it seems. They were pouring stuff barely 20 years old that had completely turned. The staff was giving me some line about tertiary profiles, but there is tertiary and then there is oxidized-rotten. Some of these were simply bad. Best thing they poured was the 84,...
I've been blown away by the quality of Takemura. I've gotten reasonably good at freehand sharpening and I can put a wicked edge on that knife. You will still need a heavy knife for hard things but for veg prep a Takemura gyuto is outstanding. Unless you want to deal with carbon, which I don't. I've had 3 other Japanese gyutos and this one is by far the best.
Same Christmas dinner as ever: Prime Rib Bordelaise Pommes Savoyard Mushroom/leek gallette haritcot verte rolls Marquise au chocolate with vanilla creme anglaise
1986 Gruaud Larose is baging'. Perfect bottle. Arguably not yet mature but fully drinkable now and very memorable. I can still taste it.
LGA is terrible across the board. JFK has 2 nice terminals, or maybe three. But that's 3 out of 8 at best. I am happy with SFO for the most part.
Goose!
Had a Bollinger NV, which was very good. Consistently impressed by this, and I got it for well under $50, I think it's a great deal. Then Brainaire Ducru 88 and Cos 82. The former was a lightweight but quite good for what it is. Holding on just fine but drink now. The later was the second of two bottles that I had. The first, drunk last year, was spoiled in some way--cooked I think. This one was a little singed at the edges but better than the last one. the core...
I remember reading about the tasting of DRC RC that Allen Meadows and others organized around 2007. Apparently Rudy was the one who secured the 1945. IIRC, Cornwell and Barzelay--two Burg experts--were there, as was Aubert de Villainne, head of the Domaine. They all believed that one bottle was real. One of them--Barzelay, I think--later concluded that Rudy bought and served a real bottle so that the experts would vouch, and then he could thereafter make and sell...
Wine shops will sell them in the high $50s. At restaurants, I've occasionally seen them for under $100 (at the Modern, for instance, not sure if that price still holds though).
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