Food Directory

Food Home:- Drink: Wine: Tasting:

 

• A Time 4 Wine - Two Northern California wine buffs offer impressions and recommendations on area wineries.
• Alchemist's Wine Perspective - Alexander J. Pandell, Ph.D. a collector and wine educator shares his tasting notes and rating system.
• Arthur P. Johnson's Tasting Notes - Archived notes from the wine-people.com virtual magazine.
• Auswine Forum - Australian wine lovers from the island continent share tasting experiences worldwide.
• Chris & Lisa's Compleat Winegeek - Tasting notes from New York City collectors.
• DamnGoodWine - A large selection of wine and restaurant reviews and other alcohol related information
• Edison Wine Tasting Group - New Jersey group posts their tasting notes.
• Gang of Pour - Detroit wine group shares its tasting experiences and travels with the world.
• Grape-Nutz - California collector Eric Anderson's tasting notes and ratings on thousands of wines. Also wine touring information and tasting notes.
• Mark Squires' E-Zine on Wine - Includes tasting notes, articles, a discussion forum, wine quotes, and information about Philadelphia, PA area dining and events.
• OenoLogic - Tasting notes, articles, and a weblog, from critic Thor Iverson.
• Peter Ruhrberg's German Wine Page - Voluminous tasting notes on German wines.
• Red, White, and Rose - Reviews current vintages of domestics and imports that are available in the Denver and Colorado Front Range area. Featuring only current vintages and new releases.
• Richard and Toby Bailey's Fine Wine Diary - Tasting notes from two collectors in Edinburgh, Scotland.
• Sally's Place: Wine - Tasting notes, magazine reviews, a glossary, and articles from several authors.
• Tablewine - Tasting notes on affordable wines.
• The Wine Doctor - Independent opinions, recommendations, advice, and restaurant reviews
• Throsby Creek Oenological Phalanx - Newcastle, Australia based wine club offers notes from group tastings dating back to 1991.
• Tom Cannavan's Wine Pages - Wine educator and journalist from Glasgow, Scotland offers thousands of tasting notes updated daily.
• Tom Hill 's Wine Tasting Notes Archive - Exhaustive tasting notes from Rhonemaster Tom Hill.
• Vinklubben Ansvar - English language notes from a tasting club in Sweden.
• WilderOnWine - Offers weekly reviews, a free newsletter, and a downloadable pocket guide.
• Wine Tasting Notes - Offers reviews of mostly French and Australian wines, and allows readers to post their own notes.
• Wine Weekly - Weblog offering tasting notes.
• WineBork.Com - Mark Alguard offers reviews of recent vintages in an on-line database.
• Winemega.com - Internet's first site summarizing tasting scores on Bordeaux wines.
• Winenotes.co.uk - Tasting notes and winery reviews from Ken Inglis.
• Wines World - Ratings for amateurs, by amateurs. Also contains some links.
• Yahoo! Groups: Miami Wine - Email forum for enthusiasts in the Miami, Florida area.
• Yak Shaya's Wine Tasting Notes - Compendium of notes from this Israeli lover of fine Burgundies.

Random Indian Recipes:-

• Dhondas
  Grate cucumber. remove seeds.take cucumber juice. Soak chana dal in water for 30 min. In a big pan take grated cucumber with juice and add soaked chana dal,coconut pieces,jeera powder,turmeric powder and salt.and keep to boil. In another pan take ghee and fry rawa for 4-5 min on low flame. then pour boiled cucumber water. Cook on low flame.then add ...
  
  
• Samosa
  Boil potatoes and green peas. Chop onion and coriander leaves. Heat 2-3 tbsp oil and mix in maida and make smooth dough adding salt and warm water. Keep aside for 30 min. In a pan heat 1 tbsp oil and add mustard seeds and cumin seeds. when they started to crackle add onion and kadipatta and fry for 2-3 min. Now add ginger garlic paste and again fry for 2-3 min. Add dhania jeera powder,turmeric powder and salt. Lastly add mashed potatoes, ...
  
  
• Baingan ka Bharta
  Preheat the oven to 350 degrees. Place eggplant in pan, cover with foil. Roast until eggplant is soft. After eggplant cools, peel and chop coarsely. Chop onion, green chilly and coriander leaves. In a big bowl mix all ingredients and serve immediately.
  
  
• Paanipuri ki puri
  In a big bowl take maida,rava,salt and 2 tbsp oil and knead a dough using little water. The dough should be hard. Cover the bowl and put in a refrigerator for 2 hrs. After 2 hrs make small balls and roll out small puris very thinly. You may roll out big thin chapati and then cut small puris with...
  
  
• Bangda Fish Curry
  Clean the pieces. apply salt and 1/2 tsp turmeric powder. Keep aside for 30 min. On hot tava fry urid dal for a min. Then in a mixture take fresh coconut,onion,red mirchi powder,turmeric powder,urid dal,methi seeds,coriander seeds and black pepper. Make fine paste using enough water. In a pan ...
  
  
• Kheema
  First cook kheema in pressure cooker with little water. Make onion paste and chop tomato and coriander leaves. In kadai heat oil and fry onion paste for 2 min. Then add ginger garlic paste and fry for some time. Now add chopped tomato and again fry for 2 min. Add red chilly powder, ...
  
  
• Pineapple Jam
  Remove skin and eyes of pineapple and grate it. Add sugar and saffron in pineapple pulp. Put on low flame to boil for 10 min. Lastly add elaichi powder and mix well. Pineapple jam is ready.
  
  
• Puranpoli
  In a big bowl take maida,oil,salt and turmeric powder. Mix well and add enough water to make soft dough. Keep aside for 30 min. In a pan boil dal till soft. Remove extra water and add ...
  
  
• Satyanarayana Prasad
  Clean rava and fry in hot ghee till light brown on slow flame. In another pan mix milk and water and keep to boil. Pour the milk mixture on fried rava. Make pieces of kaju and almond. Chop the banana into small pieces. When rava cook add sugar and cover the pan. Add kismis,kaju,almond and banana pieces. Mix well and cover the pan for 2-3 min. Lastly add elaichi powder. Prasad is ready.
  
  
• Prawns Pickle
  Clean and wash prawns neatly. Drain water completely. Marinate with Salt,turmeric powder and ginger garlic paste for 30 min. In a pan heat oil and add hing and red chilly powder. Fry for 2 min. Now add methi powder and marinated prawns. Fry again for 2-3 min. Lastly...