Comment Archives: stories: Food & Drink: Features
Re: “Beer101: The Best of CL's BEERFest”
Great article, Bethany. I never knew the history behind Rogue Morimota Soba. Always nice to learn something new! Your descriptions of the beers are dead on too. You know your stuff! And Left Hand Milk Stout is one of my all time favorite go-to beers.
Cheers,
Joey
Re: “Beer 101: Beer Glossary”
Brian,
Hey just wanted to address a few things that didn't seem exactly right to me.
A US Barrel is 31 gallons. Not 31.5 gallons. Though it would be nice to get an extra growler out of a barrel.
A bock, if brewed to style, is actually not very hoppy and should have a very low hop bitterness int he flavor. And the BJCP says of the traditional Bock that it should have "Virtually no hop aroma."
Dunkle is more commonly spelled Dunkel and can refer to the Munich Dunkel lager as well as Dunkelweizen. In Germany, if just using the world Dunkel, it would more "usually" refer to the Dunkel Lager and not the Dark Wheat beer.
Hops add a lot more than just herbal aromas. Pine, citrus and floral aromas are chief among them.
Lager means both beer fermented with lager yeast and the method of conditioning beer under cool conditions. The German Alt style is an Ale, but it is lagered ale. Same with Kolsch.
Malt Liquor....the 3.2% definition is for legal purposes and isn't really used by brewers. Because it doesn't reflect what people think of when they think of Malt Liquor; which is an amped up, adjunct laden, American-style pale lager. By that definition almost every beer in America is a Malt Liquor so that isn't a very useful definition.
Original gravity is not the "weight" of the beer before fermentation. It is a measure of the concentration of sugars in the wort, before fermentation. As a practical matter there is no such thing as "beer" before fermentation. It isn't beer until after it is fermented.
Wort, again it isn't beer until after fermentation. Wort is just the extracted sugars (and lots of other compounds) from the sparged malt.
Cheers,
Joey R
p.s. To really confuse things there a handful of English "ales" that bottom ferment and there are some lager yeast strains that ferment in the middle to top ranges of vessels. In general Lager/Ale is a useful distinction, but it is definitely not the cut and dry affair many people think it is.
Re: “Beer101: The Best of CL's BEERFest”
I feel like a well traveled diplomat after reading this.
Re: “Flour Power”
what makes me laugh is when people criticize a restaurant or better yet a dish and have no clue what they are talking about. "Although Da Sesto's Bolognese ($8.95) is more like a stripped-down New York meat sauce than the elegant and milky-rich classic." Bolognese has not a touch of milk or cream in it so how is it supposed to be milky rich. Perhaps a rose or a montanara is milky rich because it does consist of milk or cream. Stuffed olives is not made with cornmeal but made with flour and breadcrumbs. When a restaurant serves pasta that is not al dente and you prefer it al dente.. that means only two things. The client didnt specify whether he/she wants it al dente or the waiter didnt suggest or make it clear. The kitchen is never at fault. I have nothing more to say than that i am from Montreal and i know everything and anything about fine italian cuisine and that the publisher of this article is just some guy that gets a regular salary and loves to act like he knows everything when in fact he probably doesnt know the difference between a frozen veal and a fresh veal. You should honestly think of working at a fast food restaurant such as Mcdonalds where you will get your excellent food since you can't taste the difference. Have a nice day and an even better life thinking you know restaurants but remember me for as long as you stay in the domain that you are in and remember you KNOW NOTHING!!!
Jonathan Bairos
Re: “Menu madness”
Really interesting article Brian. Bet it was fun putting it together.
Re: “Attention to Detail”
i had high hopes for this place, but it throughly disappointed me.
bad service, poorly cooked and presented food, and outrageously priced.
i guess i might not have been the only one since the place is now shuttered.
Re: “Understanding the world food crisis”
Brian - thanks for tackling this issue. I really don't think people understand the issue and how their choices affect it. We all need to take personal responsibility for the impact we have and the change we can affect! Garden more...eat more plants...!
Re: “Passionate Eats”
cannot find eats, bites or unwinds
Re: “Deep purple”
I can go to any number of places, both north and south of Kennedy, and find the same big distributor wines duplicated in a number of establishments. Do we really need another place that sells Sonoma-Cutrer Chard and Santa Margherita Pinot Grigio? I applaud the Grape for bringing a fresh approach to the market.
Re: “Growing pains”
i still can't understand that in Florida we still have to see produce from not just out of state, but out of the country on the shelves. California, which has very similar growing conditions, has a huge amount of local product going to the local stores.
sure if you want summer squash in winter or strawberries in the summer, you will have to import it, but then there is the argument that you should eat what is in season.
i do not buy a lot of produce at the grocery store because it is coming from countries that i feel are questionable & have possible issues with pesticides, et al.
Re: “Flour Power”
I too am stumped at the mediocre review of this FABULOUS restaurant. I am not Italian, nor do I have a refined palate, but even I can recognize greatness! Both the pasta AND the meats are great! Our favorite is their homemade Caesar salad dressing. We loved it so much, we bought two containers of it-one for us & one for our family, so Caesar salad is a must for any fans of it. EVERYONE-get to DaSesto now!
Re: “Flour Power”
Sesto has any other italian restaurant in the county beat. The pasta is always fresh, sauce is the best any could get, and I have had the veal, chicken, and pork that has been prepared perfectly. Each dish is prepared when ordered, and that alone speaks volumes above the competition.
Re: “Flour Power”
Yeah... I don't think you've honestly enjoyed the finer Italian foods... My Mary Kay Director and I went to Da Sesto for the first time (for my first time at least) for a meeting. I'm not a fan of most sauces, because my mom makes homemade (and we're not even Italian!) but I could LIVE at Da Sestos. In fact - I live and work close enough that they see me often! Oh, and their Chicken Caesar Salad is to die for! I've never had one better. And the pasta bar... DELISH! There are some decent Italian restaurants out there, and call me crazy that I don't like a lot of pasta at Olive Garden and such - but I'm a fan of the real thing! You can taste the hard work they put into these delectable dishes, and every penny is worth what you get! I may have missed it in the review, but Sesto gives you heaping plates of food! I have never been able to finish my whole meal, and generally get 2 meals out of it! I would recommend (and have) Da Sesto to EVERYONE I know! Ok, ending rant now... GO ENJOY DA SESTO!!!!!!
Re: “Raw Deal ”
Sarasota has another raw thing going for it: The wonderful Zoria Restaurant on Main Street has a Raw Foods section on its menu, featuring fabulous sophisticated raw vegan dishes that are loved by raw vegans and carnivores alike.
Judy Pokras
Editor/founder
www.RawFoodsNewsMagazine.com
Celebrating raw vegan cuisine online since 2001 with breaking news, authoritative info and fun features. Sign up for our free Sarasota e-newsletter.
Author
The Little e-Book of Raw Holiday Recipes
Re: “Flour Power”
I think all of the BAD food you have eaten has dulled not only your taste buds, but your senses! I am one of the lucky people who lives within walking distance of this gem of a restaurant! I was in the door the first week they opened and have been a regular ever since. They have rescued me from the mundane of take out Italian and I have yet to set foot in the likes of Olive Garden since! Take a vacation quickly and see a doctor, make sure you taste buds are intact and don't over eat. You obviously need a break!
Re: “Flour Power”
My mother-in-law turned us on to DaSestos and we loved it. I had the Chicken Parmigian and it was by far the best I ever had. The chicken was so moist and tender, the sauce was delicious and th pasta was incrediable. The staff was very friendly and made us feel right at home. We enjoyed it so much, we invited 7 of our friends to join us one night and they all enjoyed it. NO MORE OLIVE GARDEN FOR ANY OF US. SEE EVERYONE AT DaSesto's.
Re: “Flour Power”
This review must be coming from a unexperenced writer! She cant be Italian or from good taste,she must be used to fast food and not good food! I have used the catering part of DaSesco with several events with over 200 people and all I've heard from people that know great food is it's awesome! Maybe the person that does Creative Loafing food articles should demoted to something easier like the MAIL ROOM!
Re: “Flour Power”
Best Italian fare I have had in a long while. Service is great too. You need to give them another try and this time bring your tastebuds.
Re: “Beer 101: Beer Glossary”
Thanks, Joey, for schooling us with your hands-on brew knowledge. I made the changes you recommended.
I'm not an expert, I just drink one while watching TV.