A different example is Andrew Zimmern, he drinks water on screen period having a similar past. I personally can't see classic European food without the wine, his strength of will is admirable.
From reading, I hear they had some moments together where the masses were not included. By that I mean one on one reflection time. AZ is another I would welcome into my home.
> I grew up with classic wine food pairings nothing else makes sense to me.
I have tried, but have never been able to enjoy alcohol and food together .
I don't even like beer with pizza .
I like to drink (alot) , perhaps while cooking , ( until I myself am stewed
)
But then have a glass of milk ( coffee on occasions ) with the meal .
( Pepsi with pizza )
I have tried, but have never been able to enjoy alcohol and food together .
I don't even like beer with pizza .
I like to drink (alot) , perhaps while cooking , ( until I myself am stewed
)But then have a glass of milk ( coffee on occasions ) with the meal .
( Pepsi with pizza )
"Natto" discussed in this morning's WSJ;
One Dish Too Far: Japanese Fermented Soybeans - WSJ
"It smelled like a stinky cheese left outside the fridge for at least an hour too long. But even more notable was the texture: If you think okra is slimy, imagine okra that, on a scale of 1 to 10, goes to 11, to borrow the “Spinal Tap” phrase.
I gagged after my first bite. Needless to say, there wasn’t a second bite."
One Dish Too Far: Japanese Fermented Soybeans - WSJ
"It smelled like a stinky cheese left outside the fridge for at least an hour too long. But even more notable was the texture: If you think okra is slimy, imagine okra that, on a scale of 1 to 10, goes to 11, to borrow the “Spinal Tap” phrase.
I gagged after my first bite. Needless to say, there wasn’t a second bite."
Humbug, if you want slimy the grated mountain yam trumps this. Natto isn't that bad but ordering a natto ramen for lunch will get your waiter to question your translator.
all the essential food groups in there, right? unless that's "nutritional" yeast subbing for cheese on the mac.
my wife just came back from a month long trip to Bermuda, so now I'm back to eating healthy - ah, the sacrifices we make for connubial bliss
actually, let me think about that last part - that "c" word implies something that easily fades into history - as Ira stated so eloquently -
"the way you haunt my dreams
no, no they can't take that away from me"
Well, I respect their intellectual property and pay handsomely for the privilege.
Oftimes their articles will be on the "libre" part of the paper.
I just ordered a batch of eggrolls. Special version, in addition to the correct cabbage and usual ingredients such as sausage and been sprouts, shrimp and langostinos. Most importantly MSG as they really don't taste the same without it.
Used to be a local family owned "Tea Garden" restaurant that made great eggrolls. Even the Asian college students used to find them exceptional.
So as the exact recipe was a secret, this is the closest I get by my recollection.
I also want to support a new local restaurant as just after they opened the bridge leading to them was closed. So a few miles of detour just might reduce their business.
Used to be a local family owned "Tea Garden" restaurant that made great eggrolls. Even the Asian college students used to find them exceptional.
So as the exact recipe was a secret, this is the closest I get by my recollection.
I also want to support a new local restaurant as just after they opened the bridge leading to them was closed. So a few miles of detour just might reduce their business.
I will ask a friend at the WSJ for permission, or put it on the free side.