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The Ten Most Recent Comments By kylad

From Serious Eats

Cook the Book: 'A16 Food + Wine'

After my did died I cracked into a bottle of his home-made wine - oh MAN was it ever awful! He was a great guy, but that wine went straight down the drain ...

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Cook the Book: 'The Shun Lee Cookbook'

sushi from tojo's in vancouver.

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Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'

hot and sour seafood soup.. not too adventurous, but so good.

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Cook the Book: 'Sweety Pies'

my mom's lemon meringue pie.....

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Cook the Book: 'Summer on a Plate'

grandma and mom- i'm lucky to have been so well raised!

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Cook the Book: Serves One

just a fried egg, with hot chilis/garlic/ginger and a nice piece of bread

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Cook the Book: Grill Every Day

corn on the cob!!!

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Cook the Book: 'Screen Doors and Sweet Tea'

I agree: fresh-squeezed, ice-cold lemonade.

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Cook the Book: New South Grilling

my dad cooked our standard weeknight dinner: white rice, grilled meat, steamed veg. soooo boring, but it did the job...

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Cook the Book: 'Mario Batali Italian Grill'

olive oil, salt, pepper, garlic.

Responses to Comments by kylad

From Serious Eats

Cook the Book: 'A16 Food + Wine'

Have had a number of memorable wines, or wine drinking experiences, the first of which comes to mind is at the John Ash restaurant in northern CA, where the sommlier recommended a wine from the J vineyard.

From Serious Eats

Cook the Book: 'A16 Food + Wine'

It was a Renwood Zinfandel that I had at my wife's aunt's house. We had been dating for around a year and I was never really into wine. I took one sip and it was so good. I couldn't get over how complex and delicious this was. I finally saw what the appeal of good wine was.

I think from that moment on I became more aware and interested in wine, so much so that last year, we planned a whole vacation around wine in Napa and Sonoma...and to tie it to the A-16 book, on that same trip we were supposed to eat at A-16 there one night but something came up and we had to cancel our reservation. :(

From Serious Eats

Cook the Book: 'A16 Food + Wine'

Petit Meunier, Chandon in Napa, 2000.

From Serious Eats

Cook the Book: 'A16 Food + Wine'

I remember my first sip of Gewurztraminer. I was at a hip restaurant with my sister and decided to try a new wine. I nearly spit it out! I couldn't believe it was supposed to taste peppery. When I told the server it tasted peppery, he said, "Yeah, isn't it a great example of a Gewurz?" It was the beginning of my understanding and appreciation of wine.

From Serious Eats

Cook the Book: 'A16 Food + Wine'

I have 2 killer memories - 1998 Lewis Syrah!! and Grey Wolf "Soulmate" 2 killer wines - The soulmate was one that when I was dating my hubby we bought and saved and drank it on our wedding night and aged amazing and was off the charts good...
Cheers
Cathy

From Serious Eats

Cook the Book: 'A16 Food + Wine'

Last night's glass of Merlot on the riverside at sunset with my true love and a great friend.

From Serious Eats

Cook the Book: 'A16 Food + Wine'

My first glass of Conti Capponi Villa Calcinaia Chianti Classico with my History of Tuscany professor, Niccolo Capponi, this past spring.

Sidebar, I know he was pompous, but has anyone else ever had this wine? It's one of the most amazing reds I've ever tasted and I highly recommend it.

From Serious Eats

Cook the Book: 'A16 Food + Wine'

a glass of krug champagne in La Paz, Bolivia at 12,500 feet above sea level. I got extra tipsy!

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Cook the Book: 'The Shun Lee Cookbook'

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From Serious Eats

Cook the Book: 'The Shun Lee Cookbook'

Peking Duck...Wait, shouldn't that be Beijing Duck??? LOL...