This link was in my backlog – I found it interesting.
I think being a sober sommelier challenges the traditional stereotype of what a sommelier should be,” says France-based sober somm Laura Vidal. “It’s important for us to show that you don’t have to drink to appreciate wine, and that there are many different ways to enjoy it.”
Probably because it’s January, I’m thinking about goals again. I had a good one a few years ago that I added and maintainted for a while. I could have sworn I wrote a post about it, but I can’t find it. But the goal was more raves, fewer rants.
I was reminiscing about that this morning and I think I’ve done a decent job of keeping up with that goal. But I remembered that in early 2023 I broke that rule (slightly) and it was weighing on me a little.
I wrote a less-than-stellar review of a restaurant on Yelp about a year ago. I went back and re-read the review and -fortunately- it’s fair, but it’s not great. But I think it’s weighing on me a little because in the post-pandemic times we’re in it’s not cool to write negative reviews of restaurants. I could have just skipped a negative review altogether.
Yes, Yelp is problematic for many reasons (look up their lawsuits and allegations of review-gaming) – but positive reviews there (and more often on Google – via Maps / Zagat) are still helpful. Yes I feel a little guilty obviously but the point is I’ll try to get back of the goal to only rave.
I was listening to the interview of Dave Chang on Hot Ones the other week and there’s a good question that Sean asks him about supporting restaurants during the pandemic (skip to around 13:09), link below
“What are some tangible things that diners can do to ensure the restaurants that they love stick around?”
from David Chang Sweats Like Crazy While Eating Spicy Wings | Hot Ones
Since I’ve watched this I’ve been trying to think of my rotation list and have drafted some down which I’ll share later.
“Get your spots and support themunconditionally.”
Do you have a list?
Add them in the comments below if so, I’m curious.
Wineries will be firmer about appointments. There will be more options, many with food and at different prices. Many or all of the visits will move outdoors. And the average tasting will be long – figure 45 minutes or more. It will also be more intimate, which in most cases will surely be great but also could mean a long, hard sell for the winery’s wine club.
I recently posted a video to Instagram of me using an Ooni gas fired pizza oven when we were housesitting. I received a number of questions from you all basically asking the same thing: “Worth it?”
I wanted to give you some feedback and hopefully answer your question.
First I just wanted to say that I think the Ooni oven is a really well made product. It’s light, it’s relatively small (it can fit on a smaller table), it’s easy to hook up and get running and it’s very easy to clean up.
Notably, the interior pizza stone on the inside is removable and can be cleaned off if needed. Most of the time you can just do a “burn off” and flip the stone over to do this process. But you could use a grill brush after a burn off if needed.
That said- here’s my attempt to answer your question- “is it worth it?”
Yes and no.
Do you have outdoor space? Do you like to make multiple pizzas for one meal? Do you have a family and maybe each person wants their own pizza? Do you entertain frequently? If so, go for it.
Do you live in a small apartment with no outdoor space? Do you really only need to make one pizza to share for dinner? Then no, skip it. Get a baking steel.
The recommendations as an alternative idea for the “no”. When my friends bought their ovens (I have multiple friends with the Ooni), I received a birthday present called a Baking Steel. You may have seen them in use on Kenji Lopez-Alt’s videos. The Baking Steel is perfect for making pizzas on indoors in an oven. The version I have is also flippable and can sit on the stove as well. I used mine as a part-time griddle and also as a pizza steel.
It works in any oven, but excels in ovens where the broiler element is up top. Sadly, my broiler is one of those old-school drawer types that sits below the main oven compartment. But it’s still great.
I recommend the Baking Steel for anyone as it has multiple uses. You can even use it to make smash burgers (video below). That said- if I had outdoor space, I’d have an Ooni too.
Let me know if this helps or if you have any other questions.
Here are some pics from the Ooni and my Baking Steel. Some useful videos below as well. Both Andris from BS and Kenji have loads of videos. Kenji has a lot using the Ooni as well as his Steel.
