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  • California Cabs again?

    I am really amazed at how so many Americans default to Napa Valley Varietals and a Cab no less to wipe out the flavor of any Thanksgiving dinner, no even if the food needs wiping out. The Europeans have it all over these varietals with their regional cuvées. I believe wine pairings should be the focus and not a one fits all approach. Bravo to the ...
    Posted to Drink by pfriar on November 21, 2009

  • Czech Pastry

    Hi Emily, Yes, Czech food is generally awful, but you seem to have pulled the short straw at the cake shop. Given how bad their savoury dishes usually are, Czech cakes are surprisingly delicious, but traditional ones are based on sponge, cream, nuts, fruit and custard rather than French-style pastry, which they don't really know how to make. ...
    Posted to Well-Traveled by Minger on November 20, 2009

  • Re: Did you visit Prague via a time machine???

    I agree with mattinprague. I was there for only 2 weeks about three years ago, but I was impressed by the predominance of cheerful, young, attractive people in the streets. Perhaps the older, grumpier folks, who lived through the Russian occupation, stayed at home. I do agree however that the food is not great. I grew up on Hungarian cooking and ...
    Posted to Well-Traveled by PeteRonai on November 19, 2009

  • Bordeaux and Dordogne

    Well it does sound like you know your way around restaurants in Paris. After many years of trips to France we've come to the conclusion that the best food may be found outside Paris -- in the Dordogne and also in Bordeaux itself. Perhaps a situation where the chefs in Bordeaux either try harder or take more risks --or both. After Bordeaux we head ...
    Posted to Well-Traveled by Maigret on October 29, 2009

  • New Research

    There is new peer-reviewed, randomized, double-blind, placebo-controlled research published in The Lancet that found that a mixture of artificial colors and sodium benzoate caused an increase in hyperactive behavior in the general population of 3 year olds and 8-9 year olds. I hope you won't be so dismissive of people who choose not to use food ...
    Posted to Food by obsond on October 28, 2009

  • Here we go again (POSTED BY : 442 cheshire farm ct)

    As i said (look at subject) look some may find my information or my opinions a lie i don't care but you must read this. Do you know how the AL QAEDA are funded? it's drugs Opium/heroin to be exact, the money flow goes to them and funds their military operations and must we AMERICANS suffer because our government doesn't feel like taking the ...
    Posted to Human Nature by dunsmack on October 27, 2009

  • Gourmand =/= gourmet

    Lately I've seen a lot of writers use the word ''gourmand'' when they mean ''gourmet''. A gourmand is a big eater; a gourmet is a discriminating eater. And that's the same distinction as the one between an 18-inch stuffed-crust pizza and the Wabash Cannonball in the article. They might both contain the same number of calories, but if you really ...
    Posted to Science by sugar_k on September 21, 2009

  • Used It This Weekend - Great Cookbook

    I just used this cookbook this weekend. I love collecting and cooking from all kinds of cookbooks and recently bought this one to add to my collection. This weekend I made my first meal from it, Beouf Bourguignon, Artichauts Au Naturel (Whole Boiled Artichokes) and Sauce Hollandaise (the kind by hand, not using the blender). I started at around ...
    Posted to Food by foodie23 on September 2, 2009

  • Another newbie reporter "discovers" Japan

    Your article needs to be linked to from this forum. (On FuckedGaijin.) Go to any big Asian city and you'll see tons of crappy American dining choices. But how can the Japanese stand this? Typically these places have better service, better quality ingredients, and better quality cooking than their home grown franchises. And young people gravitate ...
    Posted to Food by genman on June 22, 2009

  • Re: AN__IDEA__ ! ___AND....CHEAPER....MAY....COST....MORE...

    Hi, MrB! Thank you so much for your reply! Sorry I mis-spelt ''cyanide''...I knew it looked wrong the way I spelt it...but couldn't then think of any alternative spelling. (The term ''monosodium cyanide'' is a joke....a representation of what chemicals could come to if we're not careful. I'm truly sorry and deeply regret all the time you ...
    Posted to Food by Little Neck on May 7, 2009
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