To be accurate, I made up a phrase, not a word. Fromager it is, from now on.
Just to clarify, I called after I had already eaten at Z Grille, not before.
mamajoey -- Here's the link to the blog post -- http://blogs.creativeloafing.com/dailyloaf/2008/11/24/domenica-macchia-gone-from-mjs-put-that-jazz-lounge-on-deathwatch/
We do all our food posts on our big blog -- The Daily Loaf.
For the sake of addressing some comments I've received from local beer folk I respect, admire, and covet their beer, here's a clarification: yes, Lambic is too specific to be the third category. But it was an easy example that might get less-knowledgeable folk to understand the whole idea of beers that are not fermented with the two main strains of saccharomyces associated with ale and lager. Even my use of "wild fermentation is a bit disingenuous, considering the steps these producers use to get the yeast they want.
I could have just as easily just labeled the third category Other, and perhaps should have spent more time discussing other styles that use brettanomyces. Lambic is just a name that even casually concerned beer drinkers know.
On a side note, I appreciate all the feedback from Tampa's big crowd of beer gurus. I'm not an expert, by any means, so it's always good to hear from people who are wrangling wort on a semi-daily basis.
We appreciate the correction, Mr. This. I changed the article to reflect it. I did keep the popular usage of molecular gastronomy as synonymous with molecular cookery, as that is what people in the United States are familiar with.
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.
Good lord keviney33, you're right. But, uhm, have you ever been in that place? It's been a long time since I've been inside any chain store that looked that, well, decrepit. I just assumed...
Thanks for the tip. I guess that explains why the donuts were so mediocre to bad.
All Comments »
Powered by Foundation