Thursday, April 06, 2006

Death Watch 2

Speaking of periodicals, I was planning to stop subscribing to Art of Eating, because it's not cheap and I've been disappointed with the ever-increasing Ed-edited content, as opposed to the Ed-authored. But the latest issue, entirely Ed-free, is excellent. My only objection is to Derrick's article on Mosel reislings: if consumer ignorance of these wines "keeps the price low for those of us who do enjoy them," why change anything? For God's sake, don't alert the unwashed. Though I suppose the latter are poorly represented in the AoE demographic.

Even as my own obsessivenes about food wanes, this issue has forced me to admit that I still want to read quality writing on the subject. I just wish I didn't have to pay for it.


Hey, the USDA has finally admitted that poultry needs only be cooked to 165F. I wonder when they'll get around to pork. Still, I shudder to think of Sysco turning down the heat on their immersion baths. I don't care what the government says, God wants you to cook the fuck out of some things, like Tyson chicken.

lulingAnd brisket. Now, that is what I call country, and you would too if you drove there. [That photo's from a few years ago, as I managed not to call attention to myself with flash photography on this last trip]. I would happily keel over from coronary arrest if it were caused by eating this every day. Luckily, I'm on a more biennial schedule.

Ok, see you next month.


Anonymous kk said...

I'm drooling over your brisket photo. Why don't they serve that at Country? Or anywhere else in the city?

Thu Apr 06, 06:50:00 PM GMT  
Blogger Derrick said...

Ha, yes, the paradox of letting people know about wines I want to hoard for myself definitely struck me as I did the piece. It's like the old question for restaurant reviewers: do they hold onto any gems for themselves? Still, anything that helps people expand (mentally, not physically; to that I leave Cook's Country).

I've heard other people complain about the lack of Ed-written content. I sympathize with that attitude, despite my obvious interest in having Ed-edited pieces as well. I'm pretty sure he'll continue his Jura writing in the next issue (it was supposed to be in this one) if that helps.

Thu Apr 06, 07:01:00 PM GMT  
Blogger mmw said...

More 'cue porn: notice the smokers, which is one reason you can't get that there. Also, Smitty's wood pile (post oak of course) is so big it's visible from space, or something. This is pretty much what last week's brisket looked like.

Derrick of course you're right to share: if more people had better taste in wine, people would make more good wine.

Thu Apr 06, 08:02:00 PM GMT  
Anonymous kk said...

Fuck it, I'm moving to Texas. Or I would if I could drive.
On the other hand, how is their pizza?

Fri Apr 07, 06:51:00 PM GMT  
Anonymous Dave said...

Support good winemaking, and you're likely to see more of the same in the future. Regard it as a short term victory/discovery, and you'll be on a perpetual search. Please, honor and reward those who do the hard work so that you may drink well.

Not so hard to understand, eh?

Fri Apr 21, 02:26:00 PM GMT  

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