Top 10 wine spots, none in U.S.

by Tom Johansmeyer on

I realize that, on the world stage, our homeland isn’t exactly the most popular place right now. Part of it stems from eight years of political buffoonery, and a healthy dose comes from traditional “old world” bias against the United States. Like most of us, I’ve learned to adjust for a touch of this when I read international news coverage. To a certain extent, I understand it … we’re more like France than we realize. But, it’s tough when our country doesn’t get the credit it deserves.

This is especially the case for wine.

In an article detailing the top 10 wine spots in the world, Forbes deemed none in the United States worthy of the list.

1. Castello Banfi, Tuscany, Italy: not an adventurous pick for the top spot
2. Montes, Colchagua Valley, Chile: trying to seem enlightened, succeeds
3. Ken Forrester, Stellenbosch, South Africa: see #2, with the same results
4. Fournier, Mendoza, Argentina: doubling up on South America in the top five? Trying too hard …
5. Leeuwin Estate, Margaret River, Australia: could call for the middle of the pack
6. Felton Road, Central Otago, New Zealand: again with the doubling up …
7. Bodegas Ysios, Rioja, Spain: classic location, should probably be higher
8. Quinta do Portal, Douro Valley, Portugal: this would have been more exciting at #3 or #4
9. Chateau Lynch-Bages, Bordeaux, France: obligatory, but at #9?
10. Peter Jakob Kuhn Oestrich, Rhein/Mosel, Germany: obviously added to the list out of a sense of obligation

And, where are we? No Sonoma? No Napa? Or, a break from the norm with Oregon?

The collection of wine destinations seems to a certain extent like a Little League awards banquet. No country is on the list twice, giving the impression that the reporter sought to dish out as many trophies as possible. The wide reach, of course, makes those absent even more evident.

As you can see, the list is more likely the result of a careful analysis of balancing out different regions and meeting reader expectations than it is a genuine reflection on the most interesting wine destinations in the world.

This is why I hate “listicles”: they have less to do with the content than they do with managing perception. Blech.

Undiscovered New York: Cooking up a storm

by Jeremy Kressmann on

It’s no big secret that New York is absolutely spoiled for choice when it comes to food. If you need any proof, Undiscovered New York has already reviewed a whole slew of New York City’s more interesting eating neighborhoods and cuisines.

Yet one of the greatest benefits of all this great food is that you don’t even have to go to one of New York’s many restaurants to enjoy it. New York is also a really great place to learn more about the art and science of food, including the practicalities of how to cook it. Whether you’re an avid Top Chef viewer looking to kick off that fledgling culinary career, or just a casual cooking fan looking to pick up a new skill, the city has a diverse range of culinary schools and classes to fit your timing and budget.

The other truth about New Yorkers and food is that they’re not just passionate about great cooking – they’re passionate about great ingredients. Ever wonder why some people swoon over a great Pinot or some smooth French Brie? Or why New Yorkers like to hate on Starbucks coffee so much? Plan to make time for a number of great food classes specializing in the intricacies of palate-pleasing foods like cheese, wine and coffee.

So go grab those chef pants, cleanse that palate and bring along your best whisk, this week Undiscovered New York shows you how to “cook up a storm” on your next visit. Click below to learn where…
Cooking Classes
Not only is taking a cooking class a great way to learn a new skill. It’s also a great way to learn more about what makes New York tick. Each year thousands of students come to the city hoping to catch their big break at one of New York’s world-class restaurants. Many inevitably find their way to one of the city’s several culinary schools. But the best part is that temporary visitors can also take advantage of these school’s programs by taking a day-long class.

In addition to 6 and 11 month-long career programs, The Institute for Culinary Education also offers 4-5 hour “recreational” sessions on a variety of cuisines. For around $100, you can learn how to make your own sushi, cook a great risotto or taste a few craft beers. Why not take a cooking class with you and that special someone? Or get a gift certificate for an interesting birthday present?

Great Coffee
New York coffee chain Joe The Art of Coffee is serious about their brew. It’s only natural then that the chain also offers a variety of java-themed courses to help teach joe-lovers a thing or two about a quality cup. If you’ve ever wanted to know more about espresso, proper milk steaming techniques or how to brew a great cup of coffee at home, stop by one of several locations around the city and check out one of their classes.

Wine and Cheese
Wine is one of those food products that tends to intimidate many drinkers. Between all the different grape varieties, food pairings and vintages, it can be downright confusing to know what’s good and what’s merely a ripoff. Want to look like the hero the next time you order a bottle at dinner? Get in touch with the helpful team at NYC Wine Class, offering a range of courses exploring food and wine pairings, regional specific wine tastings and courses in wine and cheese.

If you’d like to skip the wine altogether and just fill up on some delicious cheese, head to cheese experts at Murray’s for one of their regular classes on everyone’s favorite dairy product.

Fill your stomach, save your wallet

by Tom Johansmeyer on

You’ve heard a lot about cheap flights and amazing hotel rates lately. Well, restaurants are getting into the game, too. Prix fixe meals for between $25 and $40 are being offered at upscale restaurants across the country. Hey, if you’re not likely to spend big cash on travel, maybe you can splurge a little on a great local meal.

The restaurants are suffering just as much as the hotels and airlines, so they need to get diners in the door.

This year, the National Restaurant Association (yes, there is another “NRA”) expects restaurant sales to drop 1 percent this year – as it did in 2008. That would be the first time drops happened in consecutive years since the association started to keep score back in 1970. This isn’t as bad as the U.S. Travel Association‘s forecast of a 6.7 percent slip in travel spending, but for restaurateurs from coast to coast, it’s certainly cause for concern.

So, if you’re willing to sacrifice dinner at home from time to time, you stand to win. National seafood chain McCormick & Schmick’s for example, is offering a steak and lobster dinner special (with dessert) for $29.95. Realistically, the company has no choice. Up to 40 percent of its customers are business travelers, and sales are down 13 percent from last year.

To find some real bargains, keep an eye out for prix fixe menus. These deals allow restaurants to offer a better value to guests without having to turn to coupons and discounts that would bring prices down relative to specific menu items. Also, every party of four is likely to have one or two people who pull from the regular menu … and they can always nail you on the liquor.

Oberto Beef Jerky – Mmm, premium beef snacks

by Annie Scott on

After my recent posts on the various jerky from Jerky.com, I was contacted by the nice people at Oh Boy! Oberto to try their jerky — which claims to be America’s #1 Favorite. In an effort to make sure you are getting the best jerky available for your travels (and for eating on your couch), I was happy to indulge in more compare and contrast.

The Oberto website, EatLikeAnAlpha.com opens with “Don’t be a sidekick. Eat like an alpha,” and makes it easy to jump right to their products on Amazon.com. You can get a 6 pack of 3.5 oz bags of Original flavor for $25 right now (on sale), and because it qualifies for Amazon Super Saver Shipping? It will ship for free. That’s kind of an amazing deal. Click here.

I want to mention right away the #1 thing that Oh Boy! Oberto holds over Jerky.com: Their packages are resealable. That is a pretty darn big advantage.

The #1 thing that Jerky.com holds over Oh Boy! Oberto? Their exoticism. Jerky.com has varieties of meats (venison, ostrich, etc.) that you’re not gonna find from Oberto.

Now, once again rating on chewiness, meatiness, and nutrition, I have tried the Original, Peppered, Hickory, and Teriyaki Beef Jerky, as well as their Limited Edition Southern Style BBQ Pork Jerky!

1. The Southern Style BBQ Pork Jerky. Let me begin by saying this tastes exactly like you might hope it might: like a cross between beef jerky and bacon. It’s very chewy (for a jerky), I gave it an 7 on a scale of “rock hard” (1) to “deli meat” (10). It’s definitely not beef — “the other white meat” gets a 5 on the meatiness scale. Nutritionally, it’s great, coming in at 80 calories per ounce, 1.5 grams of fat, and 10 grams of protein. Ideally, it wouldn’t also have 8 grams of carbs, but overall? This is a darn good jerky.

2. Original Flavored Beef Jerky:

This is the winner. I’m serious. Chewiness – 8, meatiness – 9, and just 70 calories, 1 gram of fat, and 7 carbs per ounce. 11 grams of protein. And is it delicious? It is so delicious. The chewiness of it really enhances my enjoyment. If you like your jerky to be somewhat impenetrable, don’t look here. If you want 6% of your daily recommended Iron intake per serving? Look here.

3. Teriyaki Flavored Beef Jerky: Chewiness – 5, meatiness – 7 (the sweetness of the teriyaki sort of interferes with the meatiness), 80 calories per ounce, and other than that, pretty much the same nutritional values as the Original Flavor, just a little less Sodium and a little more Iron. So that’s good. I’m not really into teriyaki, but I do like this flavor more than Jerky.com’s; it’s less sweet and a little more spicy.

4. Hickory Flavored Beef Jerky: Chewiness – 4, meatiness – 7 (again, a little sweetness undercuts the meatiness), and the lowest calories (70) and carbs (6 grams) combination we’ve seen! The hickory flavor, as you might guess, is woody and sweet — the second ingredient on the list is brown sugar. It’s not my favorite jerky, but I could see how someone might get really into this.

5. Peppered Beef Jerky: Delicious. Chewiness – 5, meatiness – 8, 70 calories, 7 carbs, and 11 grams of protein per ounce. This jerky has the lowest Sodium levels we’ve seen (430 mg), and matches the Teriyaki Flavor for Iron (8%). Though the second ingredient on this jerky’s list is brown sugar as well, you won’t taste the sweetness over the bright and spicy pepper! I really like this jerky a lot, almost as much as the original flavor.
Mmm, premium beef snacks. Jerky is good for the car, the plane, the hike, and the couch. Give Oh Boy! Oberto a try — they’ve been makin’ the stuff since 1918!

The McCurry, the McShawarma, the McLobster, and other McDonald’s regional specialties

by Aaron Hotfelder on

When I’m traveling abroad, nothing reminds me of the efficiency (and the obesity) of the United States more than spotting the golden arches of a McDonald’s in some out-of-the-way spot. But as Rolf Potts noted in his article on the love-hate relationship travelers have with this ubiquitous fast-food chain, McDonald’s has a way of adapting itself to the country in which it’s located:

“In China, where familial identity is a core virtue (and where a sexually ambiguous bachelor-clown mascot might seem a little weird), Ronald McDonald is known as Uncle McDonald, and he has a wife, Aunt McDonald. In parts of Bangkok, where the laid-back Thai concept of sanuk (lightheartedness) threatens fast-food efficiency, McDonald’s staff members use James Bond-style digital countdown clocks to ensure the food arrives in a timely manner.”

One of the interesting parts about visiting a McDonald’s in, say, India (yeah, roll your eyes, hipsters) is seeing what regional specialties they’ll have on the menu, like the McCurry, the Chicken Maharaja Mac, and the McAloo Tikki Burger, to name a few.

A must-read post over at a site called Gunaxin has dozens more examples of McDonald’s regional fare. Some of the most (and least) appetizing:

  • The McLobster (found in Eastern Canada and New England)
  • SPAM, Eggs, & Rice (Hawaii)
  • Poutine, which is fries with gravy and cheese (Quebec)
  • The McLaks, a salmon burger (Norway)
  • McSpaghetti (the Philippines)
  • The McShawarma (Israel)

For more of the bizarre, the delicious-sounding-but-probably-not-very-good, and the downright unappetizing, check out the whole post here.

[via Marginal Revolution]