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Discussion in 'Off Topic' started by milchap, Apr 8, 2011.
Some ppl say that about cats
Indeed - but I am too furry to be tasty!
As long as it's not overcooked; you want the meat to be moist.
And properly seasoned IMHO.
Dog used to be commonly eaten in Korea, but younger people insist that it's not so common now.
In China, dogs are "industry farm raised" for consumption and they seem to all be the same breed; they match, which seems weird. In Bali too, many of the dogs looked alike.
In areas of Asia with many stray dogs, they must be eaten when they're caught by hungry people.
You're too lazy to be tasty; too much good food and not enough exercise do not lead to lean meat, although the extensive pre-marination in wine should enhance your flavor.
I consider kitty laziness to be enjoying life to the fullest in the most leisurely manner possible Regarding marination in wine - have been doing that for a while today also
Red, I presume? It's better with meat.
Not necessarily - I have had some very nice whites with meat. I feel one should enjoy what one likes with a meal - without subscribing to norms.
So much for my theory that all men prefer red and view whites as whimpy wines for women.
Sorry - I enjoy a good white as much as a fine red. Whites are anything but whimpy.
That's what I think. Also, in the summer, they have the advantage of being served chilled.
My reds are always server chilled (as we discussed in another thread earlier this month I believe). Agree that a white will be more chilled than a red.
I agree, but most restaurants don't, nor are the reds at former room temperature at tastings most of the time. I guess I could demand a bucket of ice for the red, but I have yet to try that. I could imagine getting a very sarcastic lecture on wine from the waiter.
At which point I would hope you would chastise the waiter
I usually don't let them give me wine advice unless I'm convinced that they know more about wine than I do and I'll sometimes ask very specific questions such as comparing two similar wines or for a description rather than just that it's good.
In the restaurant at the top of the Peninsula in Hong Kong last month, I insisted on discussing wine with their wine steward, not just my waiter who obviously knew nothing beyond some memorized descriptions, and they sent up the beverage manager from the fancy French restaurant downstairs. Service was wonderful in all restaurants for the rest of my stay. In fact, the new executive chef came to my table and introduced himself, which clearly impressed not only the other customers but also the staff. It was both fun and funny.
Without getting technical (God knows there are many more informed people on this subject than I), isn't the red wine chilled vs. not-chilled a similar discussion to beer - cold (eg: North America) or room temp (eg: England)?
Not hardly IMHO... it all depends on the beer and the flavour profiles you want to get from them. Red wine at room temperature (sitting on the counter) is not proper - end of proverbial story
I wouldn't know about beer, but isn't the stuff they serve warm in the UK usually dark beer (or darker than common in the USA) if not Guinness?
It does not have to be - you can have a light lager - and a light ale.
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