...more recent posts
sucumbed to the lure of the vitamin water. (im told 50cent is a part owner of the company with one of the flavors named after him.) reviewed at bevnet.
im having a vital-t, at the moment, which is quite nice.
Slanted Door -- D and I had lunch there yesterday. The Shaking Beef wasn't as stunning as the last time, but was very good. Perhaps it had less impact because my palette knew what to expect, or perhaps the preparation was toned down slightly. Still highly recommended.
The greenlake beans with honshimeji mushrooms were also great. Green beans with shallots and mushrooms are a perennial of mine, and it's always nice to see an alternate variation. There was a bit of spicy heat in the oil used to cook the beans.
The green papaya salad is very mild compared to what I'm used to at Krung Thai in the South Bay.
I think they are missing the point, but:
FOR those who yearn for a well-aged, full-bodied vintage wine but lack the funds to feed the habit, the solution may lie with a Japanese boffin, a zany-looking contraption, a couple of metres of latex tubing and a few hundred volts of electricity.
Squirrelled away in his chemical engineering laboratory in rural Shizuoka, Hiroshi Tanaka has spent 15 years developing an electrolysis device that simulates, he claims, the effect of ageing in wines. In 15 seconds it can transform the cheapest, youngest plonks into fine old draughts as fruit flavours are enhanced and rough edges are mellowed, he says.