In Seoul for just 2 weeks, I was only able to eat a fraction of the South Korean food possibilities available – but what I did get to eat was extremely delicious. My mouth is still drooling as I write and think about Korean food right now! What’s your favorite South Korean food?
To grow cucumbers that are not bitter-tasting, providing optimal growing conditions is key. From my personal experience in growing cucumbers, I’ve found
Mouth: bigger and oilier, a little sweet but not exactly sweetish, on similar notes of pastis and chartreuse. Also tangerines, pears, peaches, and a little white pepper. I find this pleasant, and really less sugary than I had feared after a few sugar bombs we had found in Île ...
There is also a large opening cut into the floor, covered by a metal grid, showing the underground Verdots stream that continues on under the vineyard and nourishes the vines. The water is crystal clear and fast flowing over yellow-gold sand. We had an immediate sensation of being part of...
Roll the wine all around your mouth, bringing it into contact with every part, because each decodes a different aspect of the liquid. Wine provokes sensations, too: The astringency of tannins is most perceptible on the inner cheeks and the heat of the alcohol burns in the back of the ...
Two friends were eating at a small restaurant. On the table there was a cup of hot mustard(芥末). One of them thought it was sweet and took a spoonful of it into his mouth. Tears ran down from his eyes. Nevertheless wishing to have his friend caught in the same position he said not...
Having said that, this one becomes more and more lemony after a few minutes, and these are lemons in all their possible forms (marmalade, juice, candied, whatever). Hints of raw wool as well. Very nice nose. Mouth: starts extremely gentiany – and I know some friends hate that but I...
Under one of the "coolest diners ever" category fallsOasis Diner. This old-fashioned metal-looking diner in Plainfield, Indiana was actually built in New Jersey andsent by railto Indiana in 1954. It's had a lot of change over in owners since then, but this cool dining spot was listed ...
"WALT has 80 acres in the Anderson Valley that they source from. Once on the nose this takes on wet gravel and Bing cherry notes alongside shades of cinnamon and cloves. Very approachable on the mouth, this delivers a seamless texture and is loaded with bright red and dark fruits with ...
wrapped pallets in the middle, ready for shipping to LDM Wines (New York). __We first had a rosé (from a vat) made with direct-pressing of Cabernet Franc, good refreshing way to open the tasting round. From the long horizontal metal vat on the right, if I remember. This rosé is ...