Comments on: All Moles Are Not Created Equal http://biggerthanyourhead.net/2007/05/06/all-moles-are-not-created-equal/ Tue, 22 May 2012 19:59:18 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Fredric Koeppel http://biggerthanyourhead.net/2007/05/06/all-moles-are-not-created-equal/comment-page-1/#comment-6379 Fredric Koeppel Wed, 09 May 2007 10:56:59 +0000 http://biggerthanyourhead.net/2007/05/06/all-moles-are-not-created-equal/#comment-6379 A Mexican Rhone-style wine IN the Rhone! that IS remarkable....But why can't you get the Mexican wines in the US? Those people really need better marketing. re: mole poblana. I'm trying to decide if I should launch into making an authentic batch at home. Of course doing that would probably completely tie up the kitchen for two or three days. I don't know if I'm up to the task. A Mexican Rhone-style wine IN the Rhone! that IS remarkable….But why can’t you get the Mexican wines in the US? Those people really need better marketing.
re: mole poblana. I’m trying to decide if I should launch into making an authentic batch at home. Of course doing that would probably completely tie up the kitchen for two or three days. I don’t know if I’m up to the task.

]]> By: eljefe http://biggerthanyourhead.net/2007/05/06/all-moles-are-not-created-equal/comment-page-1/#comment-6361 eljefe Wed, 09 May 2007 07:06:42 +0000 http://biggerthanyourhead.net/2007/05/06/all-moles-are-not-created-equal/#comment-6361 FK - I am SO ready. There is nothing edible that can make me make embarrassing noises quite like Mole Poblano - when it is as good and complex as you describe. On the subject of Mexican/Baja wines - at Hospice du Rhone last week I tasted a 2004 Adobe Guadalupe "Kerubiel" blend (syrah, temp, grenache, cinsault, and viognier) that was one of the stars of the show. A remarkable wine! FK – I am SO ready. There is nothing edible that can make me make embarrassing noises quite like Mole Poblano – when it is as good and complex as you describe.

On the subject of Mexican/Baja wines – at Hospice du Rhone last week I tasted a 2004 Adobe Guadalupe “Kerubiel” blend (syrah, temp, grenache, cinsault, and viognier) that was one of the stars of the show. A remarkable wine!

]]> By: Fredric Koeppel http://biggerthanyourhead.net/2007/05/06/all-moles-are-not-created-equal/comment-page-1/#comment-6116 Fredric Koeppel Mon, 07 May 2007 20:16:33 +0000 http://biggerthanyourhead.net/2007/05/06/all-moles-are-not-created-equal/#comment-6116 We oughtta all meet down there sometime. say for your next b'day. We oughtta all meet down there sometime. say for your next b’day.

]]> By: Terry Hughes http://biggerthanyourhead.net/2007/05/06/all-moles-are-not-created-equal/comment-page-1/#comment-6011 Terry Hughes Sun, 06 May 2007 21:05:29 +0000 http://biggerthanyourhead.net/2007/05/06/all-moles-are-not-created-equal/#comment-6011 About wine in Puebla -- it really is a shame that the Mexican wine industry isn't better supported in its own country. I've had just a couple of them but they weren't half bad. Certainly what I did drink was better than the oceans of Chilean stuff on offer at a resoirt in the Dominican Republic. (Confession: I drank it anyway. Quelle surprise.) As to your #3 point -- that's always the case. I am so off guidebooks and reviews and so forth, and I love trying those little nondescript places that end up serving beautiful, fresh and authentic food. As true for New York as it is for Mexico and Paris and anywhere else you can think of. Puebla's grub sounds mighty tasty, BTW. And unpretentious as all get-out. Can almost smell it from your (of course) excellent descriptions. About wine in Puebla — it really is a shame that the Mexican wine industry isn’t better supported in its own country. I’ve had just a couple of them but they weren’t half bad. Certainly what I did drink was better than the oceans of Chilean stuff on offer at a resoirt in the Dominican Republic. (Confession: I drank it anyway. Quelle surprise.)

As to your #3 point — that’s always the case. I am so off guidebooks and reviews and so forth, and I love trying those little nondescript places that end up serving beautiful, fresh and authentic food. As true for New York as it is for Mexico and Paris and anywhere else you can think of.

Puebla’s grub sounds mighty tasty, BTW. And unpretentious as all get-out. Can almost smell it from your (of course) excellent descriptions.

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