Serious Eats - seriouseats.com

Great post, so nice to see all of the rules lined up in a row, on one easy to digest (and print) page. Thanks!

Fillipelli suggests:

grants to CSAs and farm markets so they can more readily accept food stamps or have reduced prices for those of limited means.

I live in Willits, CA, where the farmer's market already accepts food stamps. Vegetables average $2-3/pound, though. With the rise in food prices over the past few years, that's only a little worse than the local chain stores, and an actual bargain when it comes to beets and leeks.

A local organization, WELL (Willits Economic Localization: http://www.willitseconomiclocalization.org) is going to start a second farmer's market this spring, which will also accept food stamps and feature lower prices.

My wealthy uncle once stuck his nose deep into a glass of expensive California Cabernet, slowly exhaled and said in a clam voice, "Mmmm... Tanya from 8th grade."

I have learned that when trying to make friends with alleged wine snobs, "it tastes like a fruit roll-up" is not the best way to describe the taste of the wine on your palate. I never heard from those friends again and I am forever shunned from their wine circle.

earthy, peaty notes as those wafting from a water treatment plant....

Bold, yet smooth

Barnyard of course, ick :)

My husband and I have a laugh when he ordered a care-a-fee of wine.

A wine critic once described an Australian Shiraz as conjuring up the sensation of frolicking through blueberry fields. When I drink wine, I’m generally too uncoordinated to frolic, but, in any case, the poetic imagery stuck me as a bit snobbish.

When describing a Chateauneuf du Pape:

"Prune, licorice, spice in the mouth. The mouthfeel is smooth and dense. It fills the whole mouth, it 'builds a fort,' as my roommate said. 'It’s like oak, like a wood frame,' he continued. We pondered this observation for a while. Yes! It’s like a crate of plums–the crate made from really old wood, the kind that’s white and weathered with age–if the whole crate (plums, crate, and all) had been crushed and made into wine."

from my wine blog, http://vinicultured.com

My husband says drinking his favorite wine is like "licking the wall" because it's so dry.

True story: I was first exposed to Wine in a Grown-Up Way when I took Cornell University's wine course via the hotel school. It was there that I heard one wine that had gone somewhat off (mercaptin-heavy) described by the professor as "having notes of devil farts."

Yes, Devil Farts.

The only stranger one I've heard was when someone at a wine tasting described a particularly funky red as having notes of "motor oil and new-car smell," and he meant it in a GOOD way (was trying to push a new vintage that was selling for over $200/bottle)!

"tincture of vomit" (yum!)