comes an interesting article on wine and technology: Ye Olde Winos Blinded By Science.
It’s posts like this
that keep us coming back for more, and demonstrate why Blork is in the top stratum of bloggers: Choco-chili: the polemic. And then there’s the recipe itself, which I am to try tonight.
All you wanted to know
and more about the lobster. In particular, note the last graf in which we learn two improved methods of killing the suckers before we eat them. Mmmm.
On duck and duck fat:
Dean Allen cooked some duck the other day and wrote about it in his inimitible fashion about 10 days ago in Textism. “Now, for the browning, youll need quantity of fat for the pan; oddly enough the ideal fat for browning duck is duckfat. Rendered duckfat is right below butter and cream in the canonical hierarchy of reasons why a fat-free diet is for knobs. I once read some words about how its rich in good cholesterol and anti-oxidants or something, but its so good Id use the stuff even if it were guaranteed to make your toes turn blue.”
It was gorgeous here Sunday,
and, like it did for Ed and Martine, it turned into Market day for us. We were up at the Jean Talon Market for quite a while – first we had breakfast at Le Petit Alep, a Syrian place on Jean Talon itself, and then we cut through the SAQ (bought some nice bordeaux on the way through) to get to the market itself.
As Ed says, the market in 2004 is a great thing because it’s pretty much the only place you can get fresh vegetables that were actually grown in soil within 100km of here. But you have to keep your wits about you, because the vendors there aren’t snobs about it – they’ll sell you produce trucked in from California if they have to.