Text 10092, 67 rader
Skriven 2008-07-04 11:57:28 av hap newsom (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: RE: oddities 559
========================
Bonjour Michael!

->  -> Where money and cattle come together, yeah.
->  HN> Yeppers, and they tend to KNOW their beef,
->  HN> some even by it's first name (grin)
-> 
-> I was licked by a cow the other day. Can't say I
-> recommend the experience.
-> 
I've had that experience too...ugh!

->  -> stupid Sideways movie, after which people went long on
->  -> Pinot and short on Merlot. Funny thing is that before that
->  -> movie I drank more Pinot Noir and less Merlot, and after,
->  -> the other way round, as the pricing got all screwy.
->  HN> They are  both red, and fairly hearty...so they
->  HN> sit on my list of wines I'd buy...same for shiraz
->  HN> although I don't often buy it...just not used to
->  HN> it I suppose.
-> 
-> Shiraz is most often more hearty than either P.N. or Merlot,
-> both of which these days tend to be vinted fairly light. Of
-> course, Shiraz for the mass market, or any varietal for that
-> matter, can be made as light as you want, so with the average
-> consumer (and the average restaurant, which educated his or
-> her palate) liking wine that is made young, fresh, and not
-> ageworthy, that's what one is increasingly likely to get.
->
Seems that way it does!
 
-> It's like the hot food that we've been discussing with Glen.
-> People like the idea of heat more than the real thing; similarly,
-> they like the notion of robust, full-bodied wine whereas their
-> palates are going, oh no, Mr. Bill.
->
Calling a two star dish a 4 star dish just so 
the diner can claim he eats "hot" just plain
makes me mad...mostly because when I order
4 stars and end up with two I really WANTED
4! 
 
->  -> Well, raw beef in restaurants was what we were talking about.
->  HN> And my point was in such places the head chef may
->  HN> have the training and know how..most of the sous
->  HN> chefs may not have any training (formal that is) and
->  HN> even less knowledge as to the finer points unless the
->  HN> head chef personally instructed them in technique
-> 
-> I did say, as an opening to this part of the discussion, that
-> it would be possible to make a plate of of good beef sashimi
-> out of the chuck, but most places wouldn't have the time or
-> talent to do it.
->
I thought that's what I said? (Grin)
 
->  HN> It's been in the 90's all week here!
-> 
-> We've been down ten the last day or so, yay.
->
It has finally dropped here as well! double yay!
Although the grey skies and flat light did nothing 
to improve the conditions for photographing 
the tall ships!
chat with you soon!
hap  
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