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Food, Wine and Coffee - by Jas

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Food, Wine and Coffee - September 2006

Wine Glasses

September 25th 2006 10:55

It pains me to see someone scoffing down even a barely decent chiante out of a tumbler. People who drink burgundy out of plastic 'glasses' (yes even at picnics) make my hands contort and become all strangley. The receptacle you choose to hold your celestial nectar is extremely important. I thought it was all a great wank myself at one point in my life but I've done enough blind tests with glasses of varying shapes and sizes to know. An aged Bordeaux can be stifled in the wrong glass and its sexy little secrets completely unlocked in another

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Pardon My French: But What a Mouth-F**k!

September 19th 2006 00:27

That's what I thought after a 10 course degustation at Atelier in Sydney's bohemian and culinary paradise: Glebe. When you enter Atelier, you're greeted by a quaint little cottage front. The interior, however is a different story. Modern ambience with an old world charm is the best way to describe this restaurant. There's no pomp and ceremony here - just excellent service and a permeating sense of welcome. The cosy courtyard replete with roman columns is a welcome spot to perch on warmer evenings

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Creme Brulee' - Easier Than You Think.

September 7th 2006 09:49

Preparing food for one's friends and family is one thing, preparing fare that will convince them your cooking skills exceed that of a drunken chimpanzee is another story entirely.
Nothing sexes up a dinner like dessert. End on a high note and even that lamb rack that you charred - to the extent that made the pagan gods take notice - will be forgotten. Excel at the end of a meal and that's generally what your victims will store away in their memories under '___insert your name here___, Cooking Skills Of'.
Creme Brulee' is an excellent way to fake cooking prowess. It's relatively easy, it's dramatic and - if done reasonably well - transports the dinner guest on a sensory journey...perhaps to the bank of the river Seine on a lazy Sunday afternoon whilst watching Renoir dab away at his canvas

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What Does 'Corked' Mean Anyway?

September 6th 2006 03:55

I've been to polite dinners where guests bask in the witty banter of enlightened adults. I've been to the kind that degrade rapidly into debaucherous evenings involving oiled midgets and edible underwear too. But no matter what the affair, what never ceases to surprise me is how many people unjustly accuse a bottle of wine of being "corked" (yes I suppose I am easily surprised).
Some folks seem to think that little bits of cork floating around in their glass are a direct symptom of cork taint. Others think that the smell of rotting eggs or vinegar indicate that their fermented grape juice is corked. What's it all mean?

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Take the Plunge (pathetic pun...sorry...too much coffee)

September 4th 2006 04:01

With the price of 'Instant Coffee' set to rise, now is the time to forget freeze-dried beverages and look to higher 'grounds' (Hee hee - a little coffee joke...very little...oh forget it!). In fact, what were you doing drinking 'instant' in the first place?! The All Knowing Geek forgives you...there, there...shhhhhhhh. Come and suckle at my coffee flavoured teat and let me guide you to the gates of Coffee Valhalla.
I would recommend an Espresso Machine as the ideal but a cheaper and easier way to ease yourself in to the universe of serious coffee drinkers is the plunger. The humble plunger is a really decent way to make coffee; in fact sometimes it can gently ply subtle nuances from the coffee grounds that a machine can't (yes I'm a wanker - yes I did just say: "subtle nuances").
If you're making coffee on your onesy then just pick up a 1 - 2 cup plunger (usually around the $15 - $25 mark for a decent one

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September 2006

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August 2006

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