NOTE: This was originally published on Apr 10, 2008 back when very few people were yet reading this blog. As asparagus is now in season, it seemed like a good time to bring it up again. As the weather starts to get nicer and Spring begins to assert itself, the home chef starts to think about [...]
NOTE: This was originally published on Apr 10, 2008 back when very few people were yet reading this blog. As asparagus is now in season, it seemed like a good time to bring it up again. As the weather starts to get nicer and Spring begins to assert itself, the home chef starts to think about [...]
The 2010 Wine Blog Awards' nominations are now open. Check out the criteria and nominate your favorite wine blog. Nominations run through April 7th.
The 2010 Wine Blog Awards' nominations are now open. Check out the criteria and nominate your favorite wine blog. Nominations run through April 7th.
This week we joined Taste Live for Washington State Syrahs featured by Hospice du Rhône, a perpetual non-profit business league that represents and promotes the 22 Rhone varieties and those wineries who make them.
This week we joined Taste Live for Washington State Syrahs featured by Hospice du Rhône, a perpetual non-profit business league that represents and promotes the 22 Rhone varieties and those wineries who make them.
My laptop crashed. After nearly 24 hours of trying to recover my data due to a "corrupt volume" on my Microsoft Vista OS that just "happened" yesterday morning, I think I'm in a really bad relationship with Bill Gates. I need wine!
My laptop crashed. After nearly 24 hours of trying to recover my data due to a "corrupt volume" on my Microsoft Vista OS that just "happened" yesterday morning, I think I'm in a really bad relationship with Bill Gates. I need wine!
Many a sommelier student has heard that Haut-Brion was named such by an Irishman named O'Brian or O'Brien, who wanted to make wine but knew that no Frenchman would consider wine made by an Irishman worthy of his palate. So he adopted a French spelling and pronunciation of the name.
Many a sommelier student has heard that Haut-Brion was named such by an Irishman named O'Brian or O'Brien, who wanted to make wine but knew that no Frenchman would consider wine made by an Irishman worthy of his palate. So he adopted a French spelling and pronunciation of the name.
Not too long ago I wrote a piece entitled Why do I hate Sandra Lee so much? that I used as a launching off point for a rant about what a wasteland Food Network has become. I used Sandra Lee, rightfully so, as the spokesmodel for everything wrong with what used to be my favorite [...]
Not too long ago I wrote a piece entitled Why do I hate Sandra Lee so much? that I used as a launching off point for a rant about what a wasteland Food Network has become. I used Sandra Lee, rightfully so, as the spokesmodel for everything wrong with what used to be my favorite [...]
It really is about technique, so don't think of this as a recipe. Almost all ingredients can be removed or replaced it is just a matter of taste. All that is really important is that the shells, bones and heads are quickly sauteed; the wine doesn't have any off flavors or strong taste, and that the mixture doesn't boil.
It really is about technique, so don't think of this as a recipe. Almost all ingredients can be removed or replaced it is just a matter of taste. All that is really important is that the shells, bones and heads are quickly sauteed; the wine doesn't have any off flavors or strong taste, and that the mixture doesn't boil.
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