Author: biteclub

Up the Quilceda Creek without a paddle

Think of the very best "cult" wines from the Napa Valley floor, shoot them up with enough steroids to power the Tour de France and Major League Baseball combined, and then somehow balance all that bulging, bronzed muscle with enough subtlety and grace to keep everything harmonious - imagine The Incredible Hulk dancing a perfect Swan Lake, or The Situation passing abstract algebra - and you'll have some idea of what Quilceda Creek's freak-of-nature wines are all about.

So what IS pistou, anyway?

Pistou is seriously good stuff. Made in minutes, from very few (and entirely raw) ingredients, it turns a vegetable soup transcendent, transforms pasta from simple to sublime, and, perhaps less conventionally but no less successfully, it works wonders with certain seafood. The problem is, unlike in the case of its far more famous (and near-mystical-when-done-properly) cousin, pesto, there seems to be no clear agreement on what actually constitutes a true pistou.

The Costco Report

The Costco Report: A recurring, if episodic, column devoted to ferreting out the more promising offerings, as well as to warding off the worst of the hazards. This Week's Pick: Organic Extra Virgin Olive Oil, at about $7/liter.

Eat Your Black and Orange

As usual, my keyboard is running several days back of my knife and fork, but at least you know where my priorities lie: Worry first about the cooking and the eating. Having spent two months watching the Giants' thrillingly improbable championship run like a little boy in the bleachers, here is what I served when the Giants brought home the Commissioner's Trophy on Halloween, a plate of black and orange food that didn't require an above-ground nuclear weapon test in order to occur in nature, and still tasted good.