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Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group. |
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Tasting
Comparative 'tastings' are intended for professionals in the wine
trade: buyers, distributors, reviewers, etc. Amateur wine 'enthusiasts' will get nothing from such 'tastings'. A wine that amateurs may find unappealing in a 'tasting' setting may be perfect with a meal, but the professional will recognize this and judge accordingly. The amateur does not have the experience and knowledge to judge wines this way. Wines are meant to accompany meals. Outside of that context, judging them is a complete waste of time for amateurs. Amateurs should drink wines with meals. This is the intended final destination of the product, and it is in this context ONLY that it should be judged by amateurs. I drink wine often, almost always Italian. Yet I would not consider myself capable of judging any of the MANY Italian wines with which I am familiar outside of the meal context. If you placed 10 Barolos or Chiantis before me to taste alone, without a roast or steak, I would refuse to offer any opinion. Anything I would say about them would be worthless, and this would apply equally to every other amateur. |
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Hi,
While I will be the first to say that wine is truly made to accompany food as opposed to standing on it's own singular merits. However ... yep .. there is always a "but" .... I think , comparative tastings ... albeit formal ones or ones held at a wine store are truly valuable to all ... beginner and so-called "expert" alike. I will take your example of Barolo ..... however this could equally apply to a cab, chard ...etc. One of the distinct benefits of tastings without food is to be able to judge ( in you opinion and on your pallate .. not according to "experts" ) how each wine compares in its quality and in representing the varietal that it is made from. Food, inevitably masks the ability to make the comparison. When comparing the 10 barolos ... what is the balance of each, the acidity, the way the tannins "feel" in your mouth, the length, complexity and so on. You might find Vintner A's to be really thin .. Vintner B's to be way too tannic and so one. If a wine is "out of balance" ( again to your taste ) with out food .... it will not come "in balance" with food. As you drink more .. and have more with your meals, you will come to know the characteristics of a given Barolo that makes it enjoyable to you. Once you have a grasp of these, then at such comparative tastings you will be able to, if nothing else, quickly weed out those that you know you won't like. Don't worry if ... at such tastings you hear people give descriptions of the wine that is in exact opposite to what you are sensing. This happens to me all the time and is the source for lots of great arguments ( or "discussions ). Finally there is the economic benefit. Let's say you want to try a new Barolo that you've not had and you already know some of the characteristic of one's you've tired and don't like. Then the comparative tasting at least gives you much better odds of bringing home a wine you will enjoy instead of spending your money and "hoping" Art Stratemeyer ============================= http://www.stratsplace.com A Community Celebration the Joy of Wine,Gardening and the Arts Cellar! Wine Software http://www.cellarwinesoftware.com |
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It is entirely possible (indeed probable) that a wine tasted alone
would come off poorly compared to others tasted alone, but fare much better when drunk with a meal. Food changes everything. |
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On Sat, 05 Feb 2005 19:38:02 +0000, Steve Slatcher
> wrote: >On 5 Feb 2005 11:20:15 -0800, wrote: > >>It is entirely possible (indeed probable) that a wine tasted alone >>would come off poorly compared to others tasted alone, but fare much >>better when drunk with a meal. Food changes everything. > >Which the experienced amateur realises. And which many professionals >seem to miss when awarding points. > >You are right to point out the importance of food, but whether the >taster is being paid or not is irrelevent. And you seem to be ignoring the fact that in many cultures wine is NOT typically drunk with food. This is increasingly true in UK. -- Steve Slatcher http://pobox.com/~steve.slatcher |
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oooops ........ guilty ........ chuckle
On Sat, 05 Feb 2005 21:27:42 +0100, Mike Tommasi > wrote: >On Sat, 05 Feb 2005 19:14:08 GMT, Art Stratemeyer > wrote: > >>Hi, >> >>While I will be the first to say that wine is truly made to accompany >>food as opposed to standing on it's own singular merits. > >Hi Art, > >OK, so you are a newbie Art ;-))))) > >Do not answer this troll > > > >Mike Tommasi, Six Fours, France >email link http://www.tommasi.org/mymail Art Stratemeyer ============================= http://www.stratsplace.com A Community Celebration the Joy of Wine,Gardening and the Arts Cellar! Wine Software http://www.cellarwinesoftware.com |
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Mike Tommasi wrote: > On Sat, 05 Feb 2005 19:14:08 GMT, Art Stratemeyer > > wrote: > > >Hi, > > > >While I will be the first to say that wine is truly made to accompany > >food as opposed to standing on it's own singular merits. > > Hi Art, > > OK, so you are a newbie Art ;-))))) > > Do not answer this troll > > > > Mike Tommasi, Six Fours, France > email link http://www.tommasi.org/mymail I don't believe he was adressing you, Mikey. |
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Steve Slatcher wrote: > On 5 Feb 2005 11:20:15 -0800, wrote: > > >It is entirely possible (indeed probable) that a wine tasted alone > >would come off poorly compared to others tasted alone, but fare much > >better when drunk with a meal. Food changes everything. > > Which the experienced amateur realises. And which many professionals > seem to miss when awarding points. > > You are right to point out the importance of food, but whether the > taster is being paid or not is irrelevent. > > -- > Steve Slatcher > http://pobox.com/~steve.slatcher The explosion of 'tasting' by inexperienced, uneducated, unqualified people, who don't know the first thing about the relationship between food and wine is the problem I am addressing. People asking questions about the proper 'technique' for tasting is indicative of this cultural disease. If you have to ask, you have no business doing it..... |
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> wrote in message ups.com... > > The explosion of 'tasting' by inexperienced, uneducated, unqualified > people, who don't know the first thing about the relationship between > food and wine is the problem I am addressing. People asking questions > about the proper 'technique' for tasting is indicative of this cultural > disease. If you have to ask, you have no business doing it..... > Do you always talk to yourself??? pavane |
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"pavane" > wrote in news:UkeNd.24231
: <snip> <delurk> from http://members.aol.com/intwg/trolls.htm "What is a Troll? An Internet "troll" is a person who delights in sowing discord on the Internet. He (and it is usually he) tries to start arguments and upset people. Trolls see Internet communications services as convenient venues for their bizarre game. For some reason, they don't "get" that they are hurting real people. To them, other Internet users are not quite human but are a kind of digital abstraction. As a result, they feel no sorrow whatsoever for the pain they inflict. Indeed, the greater the suffering they cause, the greater their 'achievement' (as they see it). At the moment, the relative anonymity of the net allows trolls to flourish. Trolls are utterly impervious to criticism (constructive or otherwise). You cannot negotiate with them; you cannot cause them to feel shame or compassion; you cannot reason with them. They cannot be made to feel remorse. For some reason, trolls do not feel they are bound by the rules of courtesy or social responsibility. Perhaps this sounds inconceivable. You may think, "Surely there is something I can write that will change them." But a true troll can not be changed by mere words." And most importantly: "The only way to deal with trolls is to limit your reaction to reminding others not to respond to trolls." Thank you for your attention. Please do not feed the troll. </delurk> |
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dolo wrote: > "pavane" > wrote in news:UkeNd.24231 > : > > <snip> > > <delurk> > from http://members.aol.com/intwg/trolls.htm > "What is a Troll? > An Internet "troll" is a person who delights in sowing discord on the > Internet. He (and it is usually he) tries to start arguments and upset > people. > > Trolls see Internet communications services as convenient venues for > their bizarre game. For some reason, they don't "get" that they are > hurting real people. To them, other Internet users are not quite human > but are a kind of digital abstraction. As a result, they feel no sorrow > whatsoever for the pain they inflict. Indeed, the greater the suffering > they cause, the greater their 'achievement' (as they see it). At the > moment, the relative anonymity of the net allows trolls to flourish. > > Trolls are utterly impervious to criticism (constructive or otherwise). > You cannot negotiate with them; you cannot cause them to feel shame or > compassion; you cannot reason with them. They cannot be made to feel > remorse. For some reason, trolls do not feel they are bound by the rules > of courtesy or social responsibility. > > Perhaps this sounds inconceivable. You may think, "Surely there is > something I can write that will change them." But a true troll can not be > changed by mere words." > > And most importantly: > "The only way to deal with trolls is to limit your reaction to reminding > others not to respond to trolls." > > Thank you for your attention. Please do not feed the troll. > > </delurk> There is so much absolute bullshit being bandied about that it is impossible to stand by and watch. 'Sowing discord'? Oh, you must mean what I call pointing out that popular opinion rests on myths and falsehoods. I have nothing but contempt for most of poular culture. |
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Mr Uranium:
Your petty chauvinism and arrogance is unacceptable to valid discourse on wine (and pairings with food), Because you feel that no wine should be decanted or imbibed without a repast does not make you any better or worse, Since you talk about Italian customs, I have visited Italian wineries almost a dozen times and have tasted with Angelo Gaja, Renato Ratti, Elio Altare, Pio Boffa, Elvio Cogno, Antonio Vallana, Giuseppe Quintarelli, Count Bonacossi, the fratelli Cerreto, the Currados of Vietta, Sig Bianchi of Monsanto, Count Pasolini, Antonio Mastroberadino + + + +. Most of these occasions were without a meal and often if time permitted preceded a meal. I'm sorry sir but no one ever told me that it was improper in Italy to drink without a meal. I agree that food always enhances wine but to evaluate a wines' quality only neutral flavors are appropriate. I also have spent time in the Rhone & Burgundy and observed not just Americans indulging in tastings at wineries but French, Swiss and Germans. Perhaps they did not know the you sir, the deluded poobah of Columbus. would disapprove of their behavior. Since the early 1980's wine appreciation has grown here in the "colonies" and as a wine educator I've always taught that there is no wrong wine or wrong way of appreciating wine. I've endeavored to take the mystery and foolish ritual out wine tasting. We always have "newbies" joining the board and asking for guidance and we, and I include the two Michaels, St Helier, Mark, Dale, Ian, Tom S and other "regulars" have learned to be patient and have even created a FAQ page covering netiquette and current topics to help the beginner. All you do, sir, is engage in trollish behavior. If you look at the TV or read, you will see much more disturbing things for us to deal with then your "issues". If spectator sports is the toy department of our conscious minds, then wine appreciation is the playpen and crib. I think we should start a collection and buy you a pacifier and a six pack of zoloft if you persist in being so infantile. -- Joe "Beppe" Rosenberg > wrote in message oups.com... > > dolo wrote: > > "pavane" > wrote in > news:UkeNd.24231 > > : > > > > <snip> > > > > <delurk> > > from http://members.aol.com/intwg/trolls.htm > > "What is a Troll? > > An Internet "troll" is a person who delights in sowing discord on the > > > Internet. He (and it is usually he) tries to start arguments and > upset > > people. > > > > Trolls see Internet communications services as convenient venues for > > their bizarre game. For some reason, they don't "get" that they are > > hurting real people. To them, other Internet users are not quite > human > > but are a kind of digital abstraction. As a result, they feel no > sorrow > > whatsoever for the pain they inflict. Indeed, the greater the > suffering > > they cause, the greater their 'achievement' (as they see it). At the > > moment, the relative anonymity of the net allows trolls to flourish. > > > > Trolls are utterly impervious to criticism (constructive or > otherwise). > > You cannot negotiate with them; you cannot cause them to feel shame > or > > compassion; you cannot reason with them. They cannot be made to feel > > remorse. For some reason, trolls do not feel they are bound by the > rules > > of courtesy or social responsibility. > > > > Perhaps this sounds inconceivable. You may think, "Surely there is > > something I can write that will change them." But a true troll can > not be > > changed by mere words." > > > > And most importantly: > > "The only way to deal with trolls is to limit your reaction to > reminding > > others not to respond to trolls." > > > > Thank you for your attention. Please do not feed the troll. > > > > </delurk> > > There is so much absolute bullshit being bandied about that it is > impossible to stand by and watch. 'Sowing discord'? Oh, you must mean > what I call pointing out that popular opinion rests on myths and > falsehoods. > > I have nothing but contempt for most of poular culture. > |
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in article , Joe Rosenberg at
wrote on 2/5/05 9:53 PM: > Mr Uranium: > > Your petty chauvinism and arrogance is unacceptable to valid discourse on > wine (and pairings with food), Because you feel that no wine should be > decanted or imbibed without a repast does not make you any better or worse, > <snip> > > I think we should start a collection and buy you a pacifier and a six pack > of zoloft if you persist in being so infantile. OK.... so let's see if calm rational argument, plus a few zingers, will work? Ya think?? Not sure why it's so hard to do, but it is absolutely certain that the one and only thing that will eventually wear out this guy is that his posts ARE NEVER....Repeat NEVER...... responded to directly. If you can't kill-file him (my news client won't do it) just IGNORE HIM!!!!! Even the most egotistical of performers will stop performing eventually if there is no audience. |
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Salut/Hi Midlife,
le/on Sat, 05 Feb 2005 23:09:44 -0800, tu disais/you said:- >Not sure why it's so hard to do, but it is absolutely certain that the one >and only thing that will eventually wear out this guy is that his posts ARE >NEVER....Repeat NEVER...... responded to directly. Well said. PLEASE folks, we've seen enough, NEVER, ever reply directly. > If you can't kill-file him (my news client won't do it) Get Agent (s****** CTRL-K and the poster becomes invisible.) -- All the Best Ian Hoare http://www.souvigne.com mailbox full to avoid spam. try me at website |
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in article , Ian Hoare at
wrote on 2/6/05 12:27 AM: > >> If you can't kill-file him (my news client won't do it) > > Get Agent (s****** CTRL-K and the poster becomes invisible.) Thanks for the tip, Ian. But, besides wine, one of my other passions has been Apple Macintosh computers. I guess, now, only 1-2% of users have Macs. From reading the Agent site it looks like good software, but it doesn't appear that it will run on a Mac. |
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Midlife wrote:
> in article , Ian Hoare at > wrote on 2/6/05 12:27 AM: > > >>>If you can't kill-file him (my news client won't do it) >> >>Get Agent (s****** CTRL-K and the poster becomes invisible.) > > > Thanks for the tip, Ian. But, besides wine, one of my other passions has > been Apple Macintosh computers. I guess, now, only 1-2% of users have Macs. > From reading the Agent site it looks like good software, but it doesn't > appear that it will run on a Mac. > Agent's big plus for many is that it's an offline reader. However, for those of us who don't pay for Internet access by the minute ;-) Mozilla Thunderbird is an excellent news client with a very good Mac port. As I see that you're using Outhouse..err.look Express, I highly recommend that you give T'bird a look -- BTW, it's free, open source software. Mark Lipton |
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Joe Rosenberg wrote: > Mr Uranium: > > Your petty chauvinism and arrogance is unacceptable to valid discourse on > wine (and pairings with food), Because you feel that no wine should be > decanted or imbibed without a repast does not make you any better or worse, That is a distortion of my position. I said a wine should not be JUDGED apart from its proper accompanyment (food) by AMATEURS (i.e., consumers). Professionals who buy, sell, review, and produce wines, who have the proper education, experience, and knowledge, are able to judge how well a wine will match up with food, based on their experience and knowledge. Amateurs, even very experienced amateurs (including me) who have drunk Italian wines, for instance, for more than 30 years, are in no position to taste a Barolo or Barbera along with several others, others, without food, and evaluate how that wine would compare to the others with food. I have the utmost respect for professionals in the wine business. Blondes trying various Pinot Griogios at a party don't qualify and have no business doing 'tastings'. 'Tasting' is for qualified professionals only. Do not attempt this at home. I happened to be looking at a book at Barnes & Noble last week, written by a woman (the name escapes me now) who agreed with me substantially about not breathing wines, at least not mature wines. > > Since you talk about Italian customs, I have visited Italian wineries almost > a dozen times and have tasted with Angelo Gaja, Renato Ratti, Elio Altare, > Pio Boffa, Elvio Cogno, Antonio Vallana, Giuseppe Quintarelli, Count > Bonacossi, the fratelli Cerreto, the Currados of Vietta, Sig Bianchi of > Monsanto, Count Pasolini, Antonio Mastroberadino + + + +. Most of these > occasions were without a meal and often if time permitted preceded a meal. > I'm sorry sir but no one ever told me that it was improper in Italy to drink > without a meal. See above. > I agree that food always enhances wine but to evaluate a > wines' quality only neutral flavors are appropriate. I also have spent time > in the Rhone & Burgundy and observed not just Americans indulging in > tastings at wineries but French, Swiss and Germans. Perhaps they did not > know the you sir, the deluded poobah of Columbus. would disapprove of their > behavior. > > Since the early 1980's wine appreciation has grown here in the "colonies" > and as a wine educator I've always taught that there is no wrong wine or > wrong way of appreciating wine. I've endeavored to take the mystery and > foolish ritual out wine tasting. > > We always have "newbies" joining the board and asking for guidance and we, > and I include the two Michaels, St Helier, Mark, Dale, Ian, Tom S and other > "regulars" have learned to be patient and have even created a FAQ page > covering netiquette and current topics to help the beginner. > > All you do, sir, is engage in trollish behavior. > > If you look at the TV or read, you will see much more disturbing things for > us to deal with then your "issues". If spectator sports is the toy > department of our conscious minds, then wine appreciation is the playpen and > crib. > > I think we should start a collection and buy you a pacifier and a six pack > of zoloft if you persist in being so infantile. > > -- > Joe "Beppe" Rosenberg > > wrote in message > oups.com... > > > > dolo wrote: > > > "pavane" > wrote in > > news:UkeNd.24231 > > > : > > > > > > <snip> > > > > > > <delurk> > > > from http://members.aol.com/intwg/trolls.htm > > > "What is a Troll? > > > An Internet "troll" is a person who delights in sowing discord on the > > > > > Internet. He (and it is usually he) tries to start arguments and > > upset > > > people. > > > |
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Joe Rosenberg wrote: > Mr Uranium: > > Your petty chauvinism and arrogance is unacceptable to valid discourse on > wine (and pairings with food), Because you feel that no wine should be > decanted or imbibed without a repast does not make you any better or worse, That is a distortion of my position. I said a wine should not be JUDGED apart from its proper accompanyment (food) by AMATEURS (i.e., consumers). Professionals who buy, sell, review, and produce wines, who have the proper education, experience, and knowledge, are able to judge how well a wine will match up with food, based on their experience and knowledge. Amateurs, even very experienced amateurs (including me) who have drunk Italian wines, for instance, for more than 30 years, are in no position to taste a Barolo or Barbera along with several others, others, without food, and evaluate how that wine would compare to the others with food. I have the utmost respect for professionals in the wine business. Blondes trying various Pinot Griogios at a party don't qualify and have no business doing 'tastings'. 'Tasting' is for qualified professionals only. Do not attempt this at home. I happened to be looking at a book at Barnes & Noble last week, written by a woman (the name escapes me now) who agreed with me substantially about not breathing wines, at least not mature wines. > > Since you talk about Italian customs, I have visited Italian wineries almost > a dozen times and have tasted with Angelo Gaja, Renato Ratti, Elio Altare, > Pio Boffa, Elvio Cogno, Antonio Vallana, Giuseppe Quintarelli, Count > Bonacossi, the fratelli Cerreto, the Currados of Vietta, Sig Bianchi of > Monsanto, Count Pasolini, Antonio Mastroberadino + + + +. Most of these > occasions were without a meal and often if time permitted preceded a meal. > I'm sorry sir but no one ever told me that it was improper in Italy to drink > without a meal. See above. > I agree that food always enhances wine but to evaluate a > wines' quality only neutral flavors are appropriate. I also have spent time > in the Rhone & Burgundy and observed not just Americans indulging in > tastings at wineries but French, Swiss and Germans. Perhaps they did not > know the you sir, the deluded poobah of Columbus. would disapprove of their > behavior. > > Since the early 1980's wine appreciation has grown here in the "colonies" > and as a wine educator I've always taught that there is no wrong wine or > wrong way of appreciating wine. I've endeavored to take the mystery and > foolish ritual out wine tasting. > > We always have "newbies" joining the board and asking for guidance and we, > and I include the two Michaels, St Helier, Mark, Dale, Ian, Tom S and other > "regulars" have learned to be patient and have even created a FAQ page > covering netiquette and current topics to help the beginner. > > All you do, sir, is engage in trollish behavior. > > If you look at the TV or read, you will see much more disturbing things for > us to deal with then your "issues". If spectator sports is the toy > department of our conscious minds, then wine appreciation is the playpen and > crib. > > I think we should start a collection and buy you a pacifier and a six pack > of zoloft if you persist in being so infantile. > > -- > Joe "Beppe" Rosenberg > > wrote in message > oups.com... > > > > dolo wrote: > > > "pavane" > wrote in > > news:UkeNd.24231 > > > : > > > > > > <snip> > > > > > > <delurk> > > > from http://members.aol.com/intwg/trolls.htm > > > "What is a Troll? > > > An Internet "troll" is a person who delights in sowing discord on the > > > > > Internet. He (and it is usually he) tries to start arguments and > > upset > > > people. > > > |
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On Sat, 05 Feb 2005 21:28:08 +0100, Mike Tommasi >
wrote: >On Sat, 05 Feb 2005 19:38:02 +0000, Steve Slatcher > wrote: > >>You are right to point out the importance of food, but whether the >>taster is being paid or not is irrelevent. > >Steve > >we are trying to get rid of the troll, you are feeding it.... I'm not convinced the guy is a troll, but I have certainly recently come to the conclusion there is no point replying further to his posts. I guess he is entitled to his opinions, but as he is not interested in anyone else's opinion there is not much point. The issue of drinking wines with and without food however is an interesting one. I am actually a liitle surprised how much food *is* discussed in the context of wine over on AFW. I think maybe Americans are more keen emphasising the context than us Brits. Not necessarily a bad thing. -- Steve Slatcher http://pobox.com/~steve.slatcher |
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Steve Slatcher wrote: > On Sat, 05 Feb 2005 21:28:08 +0100, Mike Tommasi > > wrote: > > >On Sat, 05 Feb 2005 19:38:02 +0000, Steve Slatcher > > wrote: > > > >>You are right to point out the importance of food, but whether the > >>taster is being paid or not is irrelevent. > > > >Steve > > > >we are trying to get rid of the troll, you are feeding it.... > > I'm not convinced the guy is a troll, but I have certainly recently > come to the conclusion there is no point replying further to his > posts. I guess he is entitled to his opinions, but as he is not > interested in anyone else's opinion there is not much point. > > The issue of drinking wines with and without food however is an > interesting one. I am actually a liitle surprised how much food *is* > discussed in the context of wine over on AFW. I think maybe Americans > are more keen emphasising the context than us Brits. Not necessarily > a bad thing. > > -- > Steve Slatcher > http://pobox.com/~steve.slatcher You are right: I am not interested in 'opinions', but I am interested in the comments of informed, experienced individuals who are not subscribers to popular myths. I have been drinking wine for 30 years. I wasn't born yesterday. |
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On Sun, 06 Feb 2005 09:31:09 +0100, Mike Tommasi > said:
] On Sun, 06 Feb 2005 09:27:24 +0100, Ian Hoare > ] wrote: ] ] >Salut/Hi Midlife, ] > ] > le/on Sat, 05 Feb 2005 23:09:44 -0800, tu disais/you said:- ] > ] > ] >>Not sure why it's so hard to do, but it is absolutely certain that the one ] >>and only thing that will eventually wear out this guy is that his posts ARE ] >>NEVER....Repeat NEVER...... responded to directly. ] > ] > ] >Well said. ] > ] >PLEASE folks, we've seen enough, NEVER, ever reply directly. ] > ] >> If you can't kill-file him (my news client won't do it) ] > ] >Get Agent (s****** CTRL-K and the poster becomes invisible.) ] ] yessss, just ONE key, tempting is it not? ] Please, Please, let's stop talking to and about this idiot. ] Have a good time in Brittany Ian, pick up some of that Amphibolite ] Muscadet on the way... ] Real reason for responding to this post: Ian, are you going to be anywhere near our area? Love to get together for a glass. Respond off line about details, if you like. Otherwise, have a great trip, -E -- Emery Davis You can reply to by removing the well known companies |
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Salut/Hi Midlife,
le/on Sun, 06 Feb 2005 10:24:56 -0800, tu disais/you said:- >in article , Ian Hoare at wrote on 2/6/05 12:27 AM: > >> >>> If you can't kill-file him (my news client won't do it) >> >> Get Agent (s****** CTRL-K and the poster becomes invisible.) > >Thanks for the tip, Ian. But, besides wine, one of my other passions has >been Apple Macintosh computers. Ah.. I'm afraid I don't know what good newsreaders are available for Macs. However, if you're serious, I can ask a couple of Mac loving friends for their suggestions. >From reading the Agent site it looks like good software, but it doesn't >appear that it will run on a Mac. Doesn't that depend upon which OS you use? Anyway, this is deeply off topic! Sorry. Except to re-iterate that answering Mark Scarpitti aka Uranium Committee is a total waste of time. -- All the Best Ian Hoare http://www.souvigne.com mailbox full to avoid spam. try me at website |
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Salut/Hi Emery Davis,
le/on Mon, 7 Feb 2005 09:35:28 +0100, tu disais/you said:- >Please, Please, let's stop talking to and about this idiot. Oh go on, just one little snipe! >] Have a good time in Brittany Ian, pick up some of that Amphibolite >] Muscadet on the way... It was a GREAT time. We're back now, having brought with us:- 2 crabs, 2kg cockles, 1 kg praires (for non francophones - a type of clam) 1 kg mussels, a glorious AOC camembert, some properly hung beef to make Carbonnades Flamandes "dans les regles de l'art" and a kilo of good Norman salted butter "de la motte". And for dinner tonight with 6 of our friends Appetizer - Dukkah with olive and walnut oils Potted crab Risotto al Frutti di Mare Carbonnades Flamandes, baked spuds and salad Cheeses Tarte Tatin And to drink with these (nothing with the Camembert) Kir Royal as the apéro 1998 Babich Hawkes Bay Sauvignon Blanc (crab) 1995 Chevalier-Montrachet - Jean Chartron 1994 Ch La Caminade Clos de la Commandery - Cahors 1991 Royal Tokay Wine Co Tokaji Aszu 6 putts Nyulaszo >Real reason for responding to this post: Ian, are you going to be anywhere near >our area? Love to get together for a glass. Respond off line about details, if you like. Sorry, I didn't read the NG while I was away, so I missed your suggestion. We were in Brest. Was that anywhere near you? -- All the Best Ian Hoare http://www.souvigne.com mailbox full to avoid spam. try me at website |
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On Fri, 11 Feb 2005 16:04:13 +0100, Ian Hoare > said:
] Salut/Hi Emery Davis, ] ] le/on Mon, 7 Feb 2005 09:35:28 +0100, tu disais/you said:- [] ] It was a GREAT time. We're back now, having brought with us:- 2 crabs, 2kg ] cockles, 1 kg praires (for non francophones - a type of clam) 1 kg mussels, ] a glorious AOC camembert, some properly hung beef to make Carbonnades ] Flamandes "dans les regles de l'art" and a kilo of good Norman salted butter ] "de la motte". ] _salted_ butter?? pshaw! The crabs are really in now, planning on trying to get some at market tomorrow. What camembert did you get? [snip good meal and drink] ] >Real reason for responding to this post: Ian, are you going to be anywhere near ] >our area? Love to get together for a glass. Respond off line about details, if you like. ] ] Sorry, I didn't read the NG while I was away, so I missed your suggestion. ] We were in Brest. Was that anywhere near you? ] No, I thought your route might take you within yelling distance. We're not to far from Camembert (the village) in the Orne. Thought about it after, realized you'd probably be coming up way to the west, if you stuck to the autoroute. Oh well, another time. -E -- Emery Davis You can reply to by removing the well known companies |
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Salut/Hi Emery Davis,
le/on Sat, 12 Feb 2005 01:17:03 +0100, tu disais/you said:- >On Fri, 11 Feb 2005 16:04:13 +0100, Ian Hoare > said: >] a kilo of good Norman salted butter "de la motte". >] >_salted_ butter?? pshaw! Absolutely. We're unregenerate. We'll use unsalted for most cooking purposes, but for butter sauces and for eating, there's a long tradition of excellence in salted butter - especially from Britanny, as you know. > >The crabs are really in now, planning on trying to get some at market tomorrow. I was a touch disappointed with ours. The meat wasn't as "full" as it should have been, though the flavour was wonderful. >What camembert did you get? An AOC Th. Réaux - Touréaux Fromagerie in the Val d'Ay. >No, I thought your route might take you within yelling distance. We're not >to far from Camembert (the village) in the Orne. Thought about it after, realized >you'd probably be coming up way to the west, if you stuck to the autoroute. Our route was Limoges - Poitiers - Niort - Nantes - Quimper. So as you said we kept well to the West. >Oh well, another time. I've made a mental note where you are and it may well be possible on our way up to the UK next time. -- All the Best Ian Hoare http://www.souvigne.com mailbox full to avoid spam. try me at website |
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On Sat, 12 Feb 2005 11:16:37 +0100, Ian Hoare > said:
] Salut/Hi Emery Davis,=20 ]=20 ] le/on Sat, 12 Feb 2005 01:17:03 +0100, tu disais/you said:- ]=20 ] >On Fri, 11 Feb 2005 16:04:13 +0100, Ian Hoare > s= aid: ]=20 ] >] a kilo of good Norman salted butter "de la motte".=20 ] >]=20 ]=20 ] >_salted_ butter?? pshaw! ]=20 ] Absolutely. We're unregenerate. We'll use unsalted for most cooking ] purposes, but for butter sauces and for eating, there's a long tradition = of ] excellence in salted butter - especially from Britanny, as you know.=20 ]=20 I do, of course, given the quality of the salt. I'm a big salt buff as it = happens, I usually have at least several kinds. =20 However, salt is also -- perhaps primarily -- added as a preservative, as y= ou know, and as a result sweet butter is usually fresher. This is true even f= rom the most fastidious norman farms. The one we get butter from is quite hone= st about it, when they run out of unsalted. They only make a limited quantity, salting the rest, because it doesn't keep as well. So when you get it from= them you know it is very, very fresh, and is quite fantastic. ] > ] >The crabs are really in now, planning on trying to get some at market to= morrow. ]=20 ] I was a touch disappointed with ours. The meat wasn't as "full" as it sho= uld ] have been, though the flavour was wonderful. ]=20 And in fact my fish guy had none at all... ] >What camembert did you get? ]=20 ] An AOC Th. R=E9aux - Tour=E9aux Fromagerie in the Val d'Ay. Interesting, we don't get that one around here, I'll keep my eyes open for = it. Some of the small productions are so limited they don't get beyond 50 km or so. [] ]=20 ] I've made a mental note where you are and it may well be possible on our = way ] up to the UK next time.=20 ]=20 That'd be great. Indeed when the A28 is opened later this year, you will p= robably pass quite close. -E --=20 Emery Davis You can reply to by removing the well known companies |
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