I chose the Thomas Keller five-hour method. What was the result? Orgasmic.
This was the interview I did in 2008 with John Curtas, our own intrepid restaurant critic who has gone on to bigger and better things, including Iron Chef America judge, author, and separated-at-birth celebrity!
So why is it that the overwhelming majority of official wine tasters and critics are men? It’s not because they’re better at the sniffing or tasting. It’s because they have better memories. And because they don’t go through menopause.
Wine Enthusiast and Wine Spectator are arguably the burly boys of the wine magazine world. They and their tasters can make or break the reputation of a winery (deserved or not…but that’s a debate that will never be resolved) by the flick of a pen.
The fifth annual HenderZIN was held, as usual, at the parking lot at Khoury’s at 9915 S. Eastern in Henderson. OF COURSE I had to be there! Of course I had to take pictures! Of course!
The combination of the Cab and the silky lusciousness of the Bordelaise created from the homemade Demi Glace was a terrific success. More than a terrific success, but words fail me. Hard to believe, huh?
The first thing I want to do is to explain why I’m on a soup roll. It began with the
I dunno. Something about “Hug” and “Deer” just seemed to fit. But I digress.
The recipe for basic chili is pretty simple: Meat, beans, celery, onions, peppers, garlic, tomato of some sort, seasonings such as cumin and chili powder, and salt and pepper. That’s a good, easy-to-make chili, but it’s not “Challenge” chili. It’s sitting-in-front-of-the-TV-with-a-beer chili.