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[Seattlebonvivant.typepad.com] Seattle Bon Vivant: Wine Blogging Wednesday: A Trip Down Under ...: Intense but not meaty or chewy or as peppery as my favorite Shirazes yet easy to drink. Happy to have tried it after all this time but not sure we would repurchase later vintages as we could not see enough evolution and softening over time.

[Obsessionwithfood.com] An Obsession with Food: 07.2005: "Because the fish surface is simultaneously warmed by the oven air and cooled by evaporation of its moisture," he explains, "the actual maximum temperature of the fish surface...may be just 120-130°F" He mentions the "custard-like texture" but cautions that the appearance "is often marred by the off-white globs of solidified cell fluid, which is able to leak out of the tissue before it gets hot enough for its dissolved proteins to coagulate." This wasn't a problem with the Chez Panisse version, but I noticed it in mine. I'm surprised he mentioned it as a general fish-cooking technique: I assumed the fatty flesh was a crucial component.

[Fogcity.blogs.com] Life begins at thirty: eat local challenge: "This time around...there's only one rule: Drink a wine from the winerynearest to your apartment/house/shack/bungalow/flat/tent. Wine is beingmade in every state and just about every country so it's time that the"eat local"

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