Random Food Questions Thread

Discussion in 'Social Life, Food & Drink, Travel' started by kwilkinson, Apr 8, 2010.

  1. gomestar

    gomestar Super Yelper

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    all you assholes got it wrong. It's grapes + swig of vodka (or 151 if you're in a Zinfandel mood) + the oak chips + heavy cream (California only).


    holding it in your mouth too long makes it out of balance, hence why my method is best.

    Cat urine helps for some Sauv Blanc, too.
     
    Last edited: Jan 9, 2012


  2. Bhowie

    Bhowie Senior member

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    Would you also not agree that all wine pre - 1870 was plonk?
     
    Last edited: Jan 9, 2012


  3. kwilkinson

    kwilkinson Having a Ball

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    I have tasted many of them courtesy of Hardy Rodenstock, and I have to say yes.
     


  4. Bhowie

    Bhowie Senior member

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    I cultivate a unique strain of yeast in my mouth, no need for the bread.
     


  5. Bhowie

    Bhowie Senior member

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    Ahh yes, what a great guy. I met him at the last Southern Wine and Spirits mixer.
     


  6. ehkay

    ehkay Senior member

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  7. kwilkinson

    kwilkinson Having a Ball

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    There has been much debate about whether cultivated yeasts or native yeasts are in fact preferable. Way more debate than whether or not wine shipped to the United States sucks!
     
    Last edited: Jan 9, 2012


  8. VonLehndorff

    VonLehndorff Senior member

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    Surely, you jest. All those Robert Parker .99s are relatively 0.09s?? so the scale stops at 10, at most? I have experienced some very expensive ( Petrus e.g. ) that the presenter exclaimed was pure ambrosia that I thought corked or vinegar, - had other famous -name vintages bought at NY wine auctions and can say that I have had FR. vin de table I thought better. Where to turn?
     


  9. Bhowie

    Bhowie Senior member

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    Leave the wild yeast for the peasant farmers in Belgium.

    (BTW, we'll drink some wild yeast sake next week. I think it is one of the neater expressions of wild yeast and bacteria. Although, I am a little biased)
     
    Last edited: Jan 9, 2012


  10. kwilkinson

    kwilkinson Having a Ball

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    I don't jest. I haven't had a good wine since I left France, even though I spent a year living in Sonoma County. They're all horribly bottle shocked, corked, tainted, have volatile acidity, have bacterial fermentation in bottle, etc. It's just impossible to get good wine these days. All of those advances in technology have just pushed the wine industry back 100 years. How sad, truly. Where to turn? Well, my friend, I hope you're in Long Island if you live in NYC. Cause it seems t he only way to get quality wine these days is to make it yourself. I'll put in a good word with Michel Rolland and tell him to expect your call.

    :slayer:
     


  11. Bhowie

    Bhowie Senior member

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    WINNAH!!!!!

    I'm also laughing at his comparison of corked wine and vinegar.
     
    Last edited: Jan 9, 2012


  12. VonLehndorff

    VonLehndorff Senior member

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    LOL very good, clever group here![​IMG]
     


  13. b1os

    b1os Senior member

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    :lurk:

    This is genius.
     


  14. sygyzy

    sygyzy Senior member

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    Poaching asparagus? I would suggest sauteeing or roasting with a little oil. Asparagus has water soluble compounds.
     


  15. VonLehndorff

    VonLehndorff Senior member

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    i'm lost, the "winnah' is in reference to the Petrus? now that is considered Shit? (i didn't buy it) and you are amused by the comments "corked " and "vinegar" - cannot a wine be both corked and turned to vinegar? Furthermore: " live on Long Island"? Is it a suggestion to drink L.I. wines? i'm so confused.......[​IMG]


     


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