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Some slightly related from Technorati and Google.

[midlife mama] weekend update: There are chain places and independent places and diners and fast food joints and they are all open on Sunday nights--or if they aren't, the place next door is. And there are certainly red-checkered tablecloth Italian joints, but there are other sorts of Italian joints, too, and Thai and Vietnamese and Greek and Mexican and Cuban and lots more. And even at that we complain that it's not good enough, cheap enough, hip enough, but compared to thirty minutes away, we're cutting edge up here. It was a little startling to realize, somehow, that we are privileged.

[Culinary Fool] IMBB #15: Has My Blog Jelled?: I used a chardonnay wine - nothing fancy but a decent wine.  I used 1 cup of rosemary, 1 cup of mint and two large garlic cloves but kept the other ingredients the same.  I found though, that when I strained the herbs after steeping them in the wine, I had more liquid than anticipated.  I still had two full cups and, so, couldn't add lemon juice to bring it up to 2 cups.  Instead, I decided to use the full amount of liquid plus the 1/4 cup of lemon juice, although I was a bit worried it might not set completely. 

[Winecask.blogspot.com] The Wine Cask: Wine and Temperature (NW): And honestly, I'm not that picky. I just want the wine to be served a little below room temperature where it performs the best. As an experiment some time, try this: refrigerate a bottle of red, pour a glass, and sip on it as it warms all the way up. You just might find it changes qualities several times along the way and you can make your own determinations on when it tastes the best.

[Winecask.blogspot.com] The Wine Cask: NOW-if I were ready to sit down to dinner, or just had this opened for me at a restaurant and downed it with my meal, I might call it a wine with potential but all in all is disappointing and austere. If I didn’t know any better I would assess this as a very mediocre wine. BUT...I DO know better and I am guessing that this wine is going to burst wide open with some complexity and flavors galore with the tannins melting away into a gentlemanly doorman just waiting to grace my palate with a welcoming ingress. (Okay, getting carried away with the metaphor but I hope you get my point.) It is 2:30 EST in the afternoon May 23, when I opened this and I just put a beef brisket on the grill to slow cook/smoke for dinner with this wine.

[Blogs.salon.com] Meg's Food and Wine Page: Without further ado, then, I better introduce the New Dish that has been created around here lately. Monkfish with Jerusalem artichokes, mushrooms, and other good things.  We had the first three ingredients in the fridge recently, and something about the combination of j.a.’s and mushrooms seemed right to me, somehow.  How right it was, that hunch!  There is a wonderfully buttery quality of flavor that Jerusalem artichokes have, when cooked, which appeals to the cold-weather longing for richness without being actually (at least as far as I know) rich.  The mushrooms give a nice earthy note, and monkfish is a very satisfactory and forgiving fish to cook (good, since I have never gotten over my fish cooking phobia).  Furthermore, it’s cheap, even cheapish at the ever-astronomical Whole Foods market near my office.  Where the quality of the fish was a bit lower than I’d want, incidentally.  I’d go so far as to say that their monkfish had been previously frozen, since it turned out a bit mushy. 

[Carolyntillie_ultimate_california_wine_blog.typepad.com] Carolyn Tillie's Ultimate California Wine Blog: During the brief time I was able to speak with Rick, in between his single-handedly hosting upwards of twenty guests, he spoke of the pride in which his wine is made: 90% of it is foot-crushed entirely with only the feet of women. He explained that it takes over 200 women each harvest to assist in these endeavors, but there is never a lack of willing muliebrity for the job (I even offered my own feet, but from the looks of the pictures which cover the walls, I am already twenty years too old.) Does it make a difference in the taste of the wine? Obviously only you can tell for yourself, but I'd like to believe I could taste the great pulchritude in the wine.

[Carolyntillie_ultimate_california_wine_blog.typepad.com] Carolyn Tillie's Ultimate California Wine Blog: During the brief time I was able to speak with Rick, in between his single-handedly hosting upwards of twenty guests, he spoke of the pride in which his wine is made: 90% of it is foot-crushed entirely with only the feet of women. He explained that it takes over 200 women each harvest to assist in these endeavors, but there is never a lack of willing muliebrity for the job (I even offered my own feet, but from the looks of the pictures which cover the walls, I am already twenty years too old.) Does it make a difference in the taste of the wine? Obviously only you can tell for yourself, but I'd like to believe I could taste the great pulchritude in the wine.

Reflected tags on Technorati: Blog, Wine, Gourmets Of Wine