Comments on: A Great Zinfandel & Other Two-Fisted Mid-Winter Red Wines

By: Benito

Benito — Thu, 24 Jan 2008 23:54:43 +0000

Coming up next on Benito vs. the 19th Century: I make soap out of rendered hog lard!

By: Fredric Koeppel

Fredric Koeppel — Thu, 24 Jan 2008 21:48:04 +0000

Terence: It’s a long story.

Benito: Always dancing out to the razor’s edge.

By: Benito

Benito — Thu, 24 Jan 2008 19:43:38 +0000

Occasionally at Schnuck’s I can find salted pork belly in a little half pound package, unsliced. It freezes well and I’ve had good luck with it in soups, stews, and as lardons on a salad.

And if you’re willing to do a little work, it’s possible to get uncured pork belly from some of the little Mexican carnicerías around town. Then it’s a matter of salting/smoking/curing the meat as you see fit.

By: Terry Hughes

Terry Hughes — Thu, 24 Jan 2008 16:01:14 +0000

Tom, it’s anti-American to think. That’s why all those other people voted for Shrub. Twice.

FK, are they?

By: Fredric Koeppel

Fredric Koeppel — Thu, 24 Jan 2008 15:12:12 +0000

Damnit, Tom, I was afraid of that!

By: Thomas Pellechia

Thomas Pellechia — Thu, 24 Jan 2008 13:13:06 +0000

“Do we actually live in a world where there’s no respect for language and common sense?”

No, Fred, we live in a world where people aren’t taught to think and so they have no cognizant powers.

By: Fredric Koeppel

Fredric Koeppel — Thu, 24 Jan 2008 11:45:59 +0000

And they’re all the better for it, sir.

By: Terry Hughes

Terry Hughes — Thu, 24 Jan 2008 04:14:31 +0000

You’re the one who made your kids dress like little Edwardians. You decide.