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Posts Tagged ‘chilaquiles’

[Spiral wine cellar I want, pic from dornob.com] I’ve developed the terrible habit of forgetting I have this blog for weeks at a time.  I have a bunch of good bottles to tell you about in the next few weeks, so sit tight just a bit longer.  In the mean time, here are a few odds and ends:

Food thoughts as of late:

Jim Norton at Heavy Table recommended to me the Chilaquiles at Uptown Cafeteria a long time ago.  Just had them last weekend, and I’m now angry I waited so long.  They’re hearty and just the right amount of spicy.  They’re also not topped with gravy or hollandaise like everything else on their brunch menu, so that’s a plus.

I’ve said it before, but it bears repeating: I can’t get enough of the sandwiches at Clancey’s Meat & Fish.  Rustica bread topped with their amazing meats (the roast beef is my favorite, though you can’t go wrong with any of them).

Specials to Hit this month:

Cork Dork Wine Co‘s Thurdsay May 12th tasting will feature some good bottles, and all the Carbone’s Pizza you can eat for $5.  Not bad at all.

May 13th – 21st is Minnesota Craft Beer WeekCheck out an event or two, and check out these beer specials:

  • Lake Wine & Spirits has Brau Brothers 6-packs on special for $6.49 all month.  The Scotch Ale and the Pils are both terrific.
  • Surdyk’s has Microbrews on sale from May 19th – 28th, 10-15% off or more.

Booze News of Note:

Kudos to MN House Legislators for passing HF1326, better known as the “Surly Bill” by a 127-5 margin.  In other news, the 5 representatives in opposition to the bill plan to jointly introduce new legislation later this month proposing new restrictions on sunshine, puppies and ice cream.

Michel Chapoutier, famed Rhone Valley producer, claims the ‘petrol’ taste  in Rieslings that many people prize and enjoy is an undesirable winemaking-fault [via Decanter].  I say, who cares?  People say the same thing about the peppery aftertaste in Syrah/Shiraz.  If it’s not a toxic fault, and people like the taste (I loved it in this Riesling from Ontario), what’s wrong that?  The fault, he claims, is caused by an over-agressive pressing of the grapes.  Ok, fine, if he thinks it’s poor technique, then he shouldn’t do it.  But I think I speak for the 99% of wine drinkers that don’t care how the wine got in the bottle when I say, so what?  Saying that it’s unequivocally a fault and is “wrong”, is the kind of high-handed snobbery that turns people off to wine.  Get over it, Mike.

I’m a big Thomas Jefferson-ophile, so I loved this snippet [via Serious Eats] on reconstructing Colonial-era brewing recipes.

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