October 2010 - Posts

• Caffeine and Alcohol: Wham! Bam! Boozled.

  Drinking the undrinkable, or how I tested Four Loko, the risky, trendy, double punch of caffeinated alcohol in sugary drag. Read More... Posted Oct 31 2010, 04:15 AM by NYT > Dining & Wine Filed under: Alcoholic Beverages, Caffeine

• Restaurant Review: Rino in Paris — Bites

  A friendly, funky new bistro in the 11th Arrondissement serves Giovanni Passerini’s produce-driven modern European cuisine. Read More... Posted Oct 31 2010, 01:58 AM by NYT > Dining & Wine Filed under: Restaurants, Travel and Vacations, Paris (France)

• Lafite in Hong Kong: The price of provenance

  After yesterday's drama of sky high prices, today's developments begin to add some context to the numbers. Read More... Posted Oct 30 2010, 09:15 AM by Wine News | Decanter

• The Minimalist: Profiteroles to Dazzle, Made at Home

  Whether filled with whipped or ice cream, these pastries make an easy and impressive dessert. Read More... Posted Oct 29 2010, 06:18 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Desserts, Pastries

• Diner's Journal: Making Profiteroles At Home

  If you're not crazy about the boring chocolate sauce that restaurants tend to use on their profiterole, fruit is a good option. Read More... Posted Oct 29 2010, 06:11 PM by NYT > Dining & Wine Filed under: Pastries, baking, Cooking, The Minimalist, home cooking

• A Good Appetite: Tender Beans, Without Soaking

  A stew in which white beans can be made tossed into a pot with vegetables, sausages and seasonings and simmered for three hours — no soaking required. Read More... Posted Oct 29 2010, 06:01 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Beans

• Recipe: Herbed White Bean and Sausage Stew

  Herbed white bean and sausage stew. Read More... Posted Oct 29 2010, 06:01 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Soups, Beans, Sausages

• Recipe: Profiteroles With Raspberries

  A recipe for Profiteroles With Raspberries. Read More... Posted Oct 29 2010, 05:49 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Desserts, Pastries, Raspberries

• Taylor Eason: The hows and whys of decanting wine

  Not every wine should be decanted, but some need to be. Taylor explains the ins and outs of the procedure. Read More... Posted Oct 29 2010, 04:19 PM by WineLoversPage.com

• 30 Second Wine Advisor: Light, bright Chardonnay

  Chardonnay divides the world into two groups of people: Those who love the variety, and those who'd really rather have something else, thanks. Read More... Posted Oct 29 2010, 04:19 PM by WineLoversPage.com

• Lafite price comparison: Trade vs Auction

  We had a feeling they were going to be big - but the numbers are coming out of Hong Kong today would have raised even the most reserved of eyebrows. Read More... Posted Oct 29 2010, 03:51 PM by Wine News | Decanter

• Lafite prices spiral at record Sotheby's Hong Kong auction

  Asian bidders paid stratospheric prices for prized bottles sent directly from Château Lafite Rothschild's cellars in a Sotheby's auction in Hong Kong today. Read More... Posted Oct 29 2010, 03:21 PM by Wine News | Decanter

• T Magazine: Hot Plates | Israel's Creative Cooking

  The creative streak coursing through many a Tel Aviv kitchen has spilled over to Jaffa, its ancient and often aesthetically unruly sister. Read More... Posted Oct 29 2010, 02:19 PM by NYT > Dining & Wine Filed under: Food, Restaurants, Israel, Travel, tel aviv, Wylie Dufresne, container, jaffa, Shakuf

• Donald Hess: 'Artist converted me to organic'

  Wine mogul and art collector Donald Hess was converted to organic practices by an impoverished artist who accused him of 'polluting the earth', he tells this month's issue of Decanter. Read More... Posted Oct 29 2010, 11:39 AM by Wine News | Decanter

• Penfolds Grange vineyard up for sale

  Clarendon Vineyard and Winery is up for sale for more than A$10m. Read More... Posted Oct 29 2010, 03:53 AM by Wine News | Decanter