(thanks, goonley.)

I know nothing about wine... I can kind of tell when something is good, and I know what I dont like, but bad wine can always be fixed by mixing in orange juice. Today my roommate is making this delicious sauce that required 5 sausages.

It was my responsibility to go get the wine. Like I said, I dont know anything about wine, so i judge purely on the labels. The last wine I got was some awful stuff that had a flying saucer and a sci-fi back story.

Red Flyer Wine
BackStory

I was charmed by the idea that it was wine for sci-fi/wine geeks. This time I got two bottles since I didnt know what she wanted. The first one I got because the label reminded me of medicated shampoo or some kind of medicated cream. Its so clinical looking, like you should have a prescription to be allowed to drink it. The other bottle I got because I have never seen a "petite" wine before. I imagined it being made out of tiny baby veal grapes where only tiny people can juice them because you need tiny little machines to make it.

Lately I have been really paranoid about partially hydrogenated oils, and have tried to cut them out from my diet. My friend Simon (who lives in vancouver) says that they are even thinking of banning them in Canada, or at least putting those really scary huge warnings on food labels. Anyway, I am not unable to eat some of my favorite foods like Cocoa Krispies, or Cocoa Pebbles! I really miss my chocolatey rice cereal. The other day, while browsing safeways "healthy" isle, I found Koala Krisp! No hydrogenated oils! Sweetened with cane juice! Its not the same as Coacoa Pebbles, but they are pretty damn tasty.

I grew up in a small town in central california... most of the folks around were either mormon, Portuguese farmers, or stanch lutherans. I am embarrassed to say that I didnt have chinese food until I was in the eighth grade. I had my first dim sum the summer after I graduated. It was foil wrapped chicken. I thought I would die.. it was so salty, juicy, and sweet at the same time. I let the flavors marinate on my tongue before slurping and sucking it dry. It was unlike anything I had ever tasted. Fried wonton was next, and then lovely pork dumplings. I was hooked. I walked home from school everyday, and I started to walk the extra ten blocks for crispy egg rolls. It gave me pleasure never known before. It wasnt until years later that I realized the wonderful world of msg is what kept me going all that time. Even when i went out for "american food" I would try to go to the bowling alley, where all the fries were deep fried in the same grease trap as their egg rolls and wontons. It wasn't until my junior year of high school that I had my first (and only) orgasm from food. My friend Courtney and I decided to go chinese new years in the city. at the time, her brother worked in dublin at the bookstore near the bart station, so that year we made many trips to the city. We settled on a small dim sum place near stockton where I had the most amazing food I have ever had in my life. At the time the tastes were so new and different, that if I went back now I would probably not have the same opinion (I still had not had my first bowl of pho). Dish after dish, bite after bite, I noticed myself getting very warm and dizzy. I started to pant with every drop of greasy morsel. I felt a burning rise up from my panties in a strange sensation/// and then... it happened. I wouldn't know what that sensation was that night until some time later in the front seat of a pickup. I have never had an orgasm from food since... and I dont even like chinese food that much anymore. such a shame.

NYT: When the Sous-Chef Is an Inkjet

He also plans to buy a class IV laser to create dishes that are "impossible through conventional means." (A class IV laser, the highest grade under the Occupational Safety and Health Administration's classification system, projects high-powered beams and is typically used for surgery or welding.)

Mr. Cantu said he might use the laser to burn a hole through a piece of sashimi tuna, cooking the fish thoroughly inside but leaving its exterior raw. He said he would also use the laser to create "inside out" bread, where the crust is baked inside the loaf and the doughy part is the outer surface.