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harvey steiman at large archive

Photo by: David Yellen
Harvey Steiman
Archives

March 2007

How the Internet Has Changed Dining
Posted: Mar 30, 2007 11:59am ET
The Internet has made it easy to get quick information that used to take days, even weeks, to acquire. With fast, always-on connections now the norm, it's the first source I check when I need to find something fast.
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Of Steaks and Barrels
Posted: Mar 26, 2007 12:43pm ET
I wonder if the same purists who decry wines that show too much oak feel the same way about their steaks. That came to mind as I interviewed Tom Colicchio, the chef and owner of Craftsteak in New York and Las Vegas, whose cooking methods for beef have generated some flack.
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Cooking With Wine, Soaking Chickens
Posted: Mar 21, 2007 9:39am ET
The august New York Times splashed a big story over its food pages this week, the big news being that you shouldn't use a great wine in cooking. What a surprise. The writer, Julia Moskin, seems to have deliberately set out to misunderstand the oft-repeated advice to "use a wine you would drink.
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Wine and Steak
Posted: Mar 16, 2007 12:54pm ET
Picking a wine to go with steak ought to be the simplest of tasks. After all, it's plain red meat. What could go wrong? In truth, not much can get in the way. But various red wines can turn in different directions, depending on how the steak is done and how it's seasoned or dressed.
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Behind the Wine Choices
Posted: Mar 12, 2007 2:59pm ET
In shooting the videos for this site, in which I pair wine with Michael Mina 's food, the sommelier Rajat Parr and I face a problem. How do you narrow down the choices? He had scoured his cellar for six wine possibilities to match with the three versions of roast duck on Mina's tasting plate.
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Can Espresso Machines Teach Us Something About Wine?
Posted: Mar 8, 2007 9:03pm ET
Recently, Starbucks CEO Howard Schwartz wrote an internal memo that expressed regret that Starbucks had gotten so big. He wrote that the stores had lost some of their charm, in part because they don't smell like coffee any more now that the beans come in sealed packages.
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High Flying Picnics
Posted: Mar 6, 2007 11:37am ET
What's the best food and wine experience you have ever had on an airplane? Chances are it did not come out of a 747's galley. Airlines try hard to make the food good in first class, but the rest of the plane gets something that may be decent if seldom memorable.
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Outside Winemakers and Washington Terroir
Posted: Mar 1, 2007 12:32pm ET
Terroir means something important in wine, but ask a dozen wine aficionados and you will almost certainly get 12 different interpretations. Everyone agrees that geography counts. Where the grapes grow affects the structure and the flavor of a wine, but things get really slippery when you try to pin down just exactly what that means to the finished wine.
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