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Posts by Cary Grant

http://www.esquire.com/features/drinking/scotch-pronunciation-guide-5836909?click=smart&kw=ist&src=smart&mag=ESQ&link=http://www.esquire.com/features/drinking/scotch-pronunciation-guide-5836909#v963665085001
The Pares whites are across the board very good. Especially the Blanc de Pas and Calcari.I sold about 4 cases of the Can Feixes the past few weeks. Customers kept asking for it FWIW.There is some truth to old world/new world in Spanish wines and their labels. "Contemporary" labels tend to be more modern in style, oakier, fruit bombs.... I still think Spain is the value to price leader.Pares
http://www.paresbalta.com/http://www.paresbalta.com/http://www.canfeixes.com/http://demaisonselections.com/ferreiro.html
Pea shoots/tendrils, other micro greens with burrata
I've only been twice, about two years ago. Seemed to recall prices typically in the $20's-40's lb.
Funny- was just tasting a variety of recent burgs with a local importer/dist. and he was saying much the same. What they have tried is all over the place with some lesser labels pleasing and some stalwarts not impressing more-so than average.
re: prices - referring to mushrooms or their cheese? As cheese goes, their prices are pretty industry average.
toe plates/taps FTW
The denatured argument started long ago in body building circles... About PROTEIN It's not worth worrying about. Applying the concept to vitamins is just the myth spreading even further. denaturing is not a negative. It just means a change of state. And that change could as easily be for the better.
My (very limited) understanding of this is that it's not actually the oils themselves but other elements from the pith that add bitterness. FWIW
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