http://blogs.codehaus.org/people/geir//archives/food_wine.html en-us 2006-12-12T16:12:47-05:00 http://blogs.codehaus.org/people/geir/archives/001463_flemmex.html Flemmex (n) [from "Flemish-Mexican"] : A culinary style that blends basic elements of mexican-style cooking with preparation techniques and ingredients found in northern and western Belgium. Food / Wine geir 2006-12-12T16:12:47-05:00 http://blogs.codehaus.org/people/geir/archives/001221_science_of_sorts.html http://www.myscienceproject.org/j-shot.html ]]> Food / Wine geir 2005-11-05T18:21:32-05:00 http://blogs.codehaus.org/people/geir/archives/000952_dinner.html A jambalaya that was not dissimilar to the stomach contents of a raccoon....

]]> Food / Wine geir 2005-01-12T06:53:42-05:00 http://blogs.codehaus.org/people/geir/archives/000498_t_bar_t_iron_horse_vinyards_viognier_2000.html Greg Stein made me think of Viognier, so I had to have some, and was lucky to have it in the cellar.

]]> Food / Wine geir 2003-12-15T01:33:35-05:00 http://blogs.codehaus.org/people/geir/archives/000181_this_has_never_happened_before_to_me.html I took my brother and his fiancee out to dinner last night in Boston to a place called "Sel de la Terre". Nice, good food, no attitude. We ordered one of their favorite wines, a Pic St Loup from Languedoc. Not expensive ($35). Something was off. To me, it was like someone pressed shale and gravel and bottled what came out, with a bit of cork on the nose to round it out. Not really that bad, but subtle - missing any fruit or finish, and yes, there was cork on the nose. While we didn't want to make a big deal of it, I kept grimacing and they finally called the sommelier over. He brought a glass, tasted it and said that he thought that it was ok. It had opened up a bit while we were waiting, so it was becoming a bit better. (I still wasn't convinced having experienced it from the time it was opened, but it's their place, their town - I wasn't going to press it). Here's the impressive part - the sommelier came back 10 minutes later with a new bottle, said he agreed with us that it was off. He opened the new bottle - the difference was night and day. The sommelier had taken the glass that he tasted from with him when he left us the first time - I guess he thought about it, and tasted it a second time. Kudos to the guy, and because of that and the food, I wouldn't hesitate to recommend the place to anyone looking for dinner in Boston.

]]> Food / Wine geir 2003-10-01T13:06:25-05:00