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<!--Generated by Squarespace Site Server v5.11.5 (http://www.squarespace.com/) on Fri, 03 Sep 2010 12:03:28 GMT--><rss xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:wfw="http://wellformedweb.org/CommentAPI/" xmlns:itunes="http://www.itunes.com/dtds/podcast-1.0.dtd" xmlns:dc="http://purl.org/dc/elements/1.1/" version="2.0"><channel><title>Food Notes</title><link>http://www.klutzinthekitchen.com/food-notes/</link><description>Wine, Cheese, etc. Reviews</description><lastBuildDate>Thu, 15 Oct 2009 00:15:55 +0000</lastBuildDate><copyright></copyright><language>en-US</language><generator>Squarespace Site Server v5.11.5 (http://www.squarespace.com/)</generator><item><title>Green and Red Zinfandel (2006 Chiles Canyon Vineyard)</title><category>2006 Chiles Canyon Vineyard</category><category>Green and Red Wine Review</category><category>Green and Red Zinfandel</category><category>Wine, $30 and under</category><dc:creator>Klutz in the Kitchen</dc:creator><pubDate>Thu, 15 Oct 2009 00:05:52 +0000</pubDate><link>http://www.klutzinthekitchen.com/food-notes/2009/10/14/green-and-red-zinfandel-2006-chiles-canyon-vineyard.html</link><guid isPermaLink="false">359192:3945013:5490301</guid><description><![CDATA[<p>http://www.greenandred.com/</p>
<p>I became a fan of&nbsp; Green and Red's Zinfandel after my first sip.&nbsp; The wine is a beautiful ruby red color.&nbsp; It has a grapey (but not jammy) and spicy nose.&nbsp; The tannins didn't coat my mouth, but rather stayed at the tip of my tongue.&nbsp; The Zin has lingering spicy notes and a nice spicy finish.&nbsp; It is definitely a big wine, but it mellows considerably once opened.&nbsp; The wine is somewhat hard to find (the winery only produced 2200 cases), but you can order it at <a class="offsite-link-inline" title="Buy this wine" href="http://www.greenandred.com/purchase.html" target="_blank">Green and Red's website</a>.</p>]]></description><wfw:commentRss>http://www.klutzinthekitchen.com/food-notes/rss-comments-entry-5490301.xml</wfw:commentRss></item><item><title>Dogfish Head Punkin Ale</title><category>Beer</category><category>Dogfish Head Pumpkin Ale Review</category><category>Dogfish Head Punkin Ale</category><category>Pumpkin Beer</category><category>Taste Pumpkin Beer</category><dc:creator>Klutz in the Kitchen</dc:creator><pubDate>Wed, 09 Sep 2009 23:04:24 +0000</pubDate><link>http://www.klutzinthekitchen.com/food-notes/2009/9/9/dogfish-head-punkin-ale.html</link><guid isPermaLink="false">359192:3945013:5143924</guid><description><![CDATA[<p><span class="full-image-float-left ssNonEditable"><span><a href="http://www.dogfish.com/brews-spirits/the-brews/seasonal-brews/punkin-ale.htm" target="_blank"><img style="width: 150px;" src="http://www.klutzinthekitchen.com/storage/punkin ale.JPG?__SQUARESPACE_CACHEVERSION=1252538150056" alt="" /></a></span><span class="thumbnail-caption" style="width: 150px;">Dogfish head punkin ale</span></span></p>
<p>http://www.dogfish.com/</p>
<p>Dogfish Head 2009 Punkin Ale (Delaware)</p>
<p>7% Alc. by Vol.</p>
<p>I drink Dogfish Head Punkin Ale every year, and the 2009 brew does not disappoint!&nbsp; I'm actually somewhat of a pumpkin beer aficionado and I always find the Dogfish Head brews are better then the rest.&nbsp; This year's brew is a reddish amber.&nbsp;&nbsp; It is a sweet beer with heavy notes of clove and cinnamon.&nbsp; The label notes that it is brewed with "real pumpkin, brown sugar, allspice, cinnamon and nutmeg."&nbsp; note, no mention of cloves, but really I can taste it!&nbsp; Maybe my palate isn't sophisticated enough but I can't taste the pumpkin. Of course pumpkin pie tastes more like all of the spices you add to it then actual pumpkin.&nbsp; The only downside to this beer is the price.&nbsp; Whole foods is charging $11 for a four pack.&nbsp; I bought two before they sell out.&nbsp; I promise.&nbsp; It's worth it!</p>]]></description><wfw:commentRss>http://www.klutzinthekitchen.com/food-notes/rss-comments-entry-5143924.xml</wfw:commentRss></item><item><title>Whitehall Vineyard Viognier</title><category>Viognier review</category><category>Virginia Wine Review</category><category>Whitehall Vineyard</category><category>Whitehall Vineyard Viognier</category><category>Wine, $20 and under</category><dc:creator>Klutz in the Kitchen</dc:creator><pubDate>Tue, 08 Sep 2009 00:24:11 +0000</pubDate><link>http://www.klutzinthekitchen.com/food-notes/2009/9/7/whitehall-vineyard-viognier.html</link><guid isPermaLink="false">359192:3945013:5113220</guid><description><![CDATA[<p>Post Office Box 323<br /> White Hall, Virginia 22987<br /> 434-823-8615&nbsp;</p>
<p><a title="Buy White Hall Wines" href="http://www.whitehallvineyards.com/wines.php" target="_blank">http://www.whitehallvineyards.com/</a></p>
<p>I am a fan of Virginian viogniers, and Whitehall vineyards 2008 vintage does not disappoint.&nbsp; This is not a complex wine, but it is an easy drinking, pleasant option when you are in the mood for something tasty.&nbsp; It doesn't have much of a nose, but if you really try to smell it.&nbsp; This viognier is slightly sweet, but not overpowerfully so.&nbsp; It's a great wine to sip on a hot afternoon.</p>]]></description><wfw:commentRss>http://www.klutzinthekitchen.com/food-notes/rss-comments-entry-5113220.xml</wfw:commentRss></item><item><title>Three Philosophers</title><category>Beer</category><category>Belgian Beer</category><category>Three Philosophers Review</category><dc:creator>Klutz in the Kitchen</dc:creator><pubDate>Sat, 05 Sep 2009 21:44:32 +0000</pubDate><link>http://www.klutzinthekitchen.com/food-notes/2009/9/5/three-philosophers.html</link><guid isPermaLink="false">359192:3945013:5094127</guid><description><![CDATA[<p><a class="offsite-link-inline" title="Buy THree Philosophers" href="http://www.ommegang.com/index.php?mcat=1&amp;scat=4" target="_blank"><span class="full-image-float-left ssNonEditable"><span><img style="width: 200px;" src="http://www.klutzinthekitchen.com/storage/three philosophers.JPG?__SQUARESPACE_CACHEVERSION=1252538568521" alt="" /></span><span class="thumbnail-caption" style="width: 200px;">Throwing horseshoes while drinking a Three Philosophers</span></span>Brewery Ommegang</a> (Cooperstown NY)</p>
<p>http://www.ommegang.com/</p>
<p>Delicious.&nbsp; It&rsquo;s a deep red amber ale that is 98% Belgian quad and 2% Iambic.&nbsp; The cherry flavor is not pronounced.&nbsp; In fact, I couldn&rsquo;t taste it until the beer warmed up and almost reached room temperature.&nbsp; If you like hoppy beer, you will not like Three Philosophers.&nbsp; However if you are looking for a very flavorful, malty, slightly sweet, and very smooth beer, I highly recommend it.&nbsp; Just be careful&mdash;Three Philosophers is a whopping 9.8% alcohol.&nbsp; In fact I don&rsquo;t think they can even call it beer in Virginia.&nbsp; Thank goodness it is brewed in NY!</p>
&nbsp;]]></description><wfw:commentRss>http://www.klutzinthekitchen.com/food-notes/rss-comments-entry-5094127.xml</wfw:commentRss></item><item><title>Edel de Cleron, Cow's Milk Cheese</title><category>Cheese</category><category>Cow's milk</category><category>Edel de Cleron Review</category><category>cow's milk cheese</category><dc:creator>Klutz in the Kitchen</dc:creator><pubDate>Wed, 08 Jul 2009 23:17:34 +0000</pubDate><link>http://www.klutzinthekitchen.com/food-notes/2009/7/8/edel-de-cleron-cows-milk-cheese.html</link><guid isPermaLink="false">359192:3945013:4565422</guid><description><![CDATA[<p>Edel de Cleron looks like brie, but is much more complex than most brie.&nbsp;&nbsp; The cheese is smooth--but not oozy--with mushroom, earthy undertones.&nbsp; It is a cheese of contrasts. It is not acidic (thankfully) and not sharp, yet it has a tangy finish.&nbsp; It is a mellow cheese, but at the same time it is strong and flavorful.&nbsp; I highly recommend trying it!
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</p>]]></description><wfw:commentRss>http://www.klutzinthekitchen.com/food-notes/rss-comments-entry-4565422.xml</wfw:commentRss></item><item><title>Cherry Glen Monocacy Silver, Goat Cheese</title><category>Cheese</category><category>Goat Cheese</category><category>soft cheese</category><dc:creator>Klutz in the Kitchen</dc:creator><pubDate>Mon, 08 Jun 2009 00:12:48 +0000</pubDate><link>http://www.klutzinthekitchen.com/food-notes/2009/6/8/cherry-glen-monocacy-silver-goat-cheese.html</link><guid isPermaLink="false">359192:3945013:4219739</guid><description><![CDATA[<p>The <a class="offsite-link-inline" href="strawberries on the vine white oak falls loosen the skin of the chicken plated brick chicken Mary eating thai food chicken with brick on it thyme, rosemary, sage, and garlic add crab and curry powder allowing seal to form balsamic glazed grilled chicken BBQ Corn bowl of curry pasta cedar plank grilled trout cillantro clear eyed trout close-up strawberries closeup of trout cooking jam cutting out the backbone cooking with Felix crab lung Crabs in the skillet Crabs! curry pasta closeup morel mushrooms Cut away the Lungs Dredge crab drying the noodles Enjoying Rhubarb Cobbler Facebook fresh local strawberries garlic and mushroom pasta garlic shoots Grilled Chicken grilling the fish herb grilled trout hollow morels icecream cone cupcakes kitchen klutz 2 kneading pasta lavender martini Live Softshells opaque trout pasta dough 1 pasta in stand mixer Pasta with fresh morels and garlic shoots picnic dinner piercing the crab Piercing the Shell Plated Crabs Plated Softshells pot of crab curry preparing trout raspberry martini 2 Remove the Eyes Rhubarb Cobbler 2 Rhubarb Cobbler 1 Rhubarb Cobbler 3 rolling out pasta dough shrimp on the barbie smooth pasta ball strawberries strawberry basil martinis the kitchen klutz translucent onions trout with herbs carmelized onion sandwhich brick chicken in pan picking strawberries butterflied chicken with herbs under the skin brining chicken" target="_blank">Moncacy Silver from Cherry Glen</a> can be described in one word: Delicious! This slightly salty, incredibly creamy goat cheese melts in your mouth. It's a ripened cheese, so unlike many goat cheeses this one has a thin layer of white mold on the outside, a ring of gooey deliciousness, and then the familiar creamy goat cheese in the center. Its incredibly flavorful, and does not leave the taste of wet dog lingering in your mouth that I feel is an unnecessary and disappointing side flavor of many goat cheeses.</p>
<p>&lt;a href="http://technorati.com/claim/22efghbq8j" rel="me"&gt;Technorati Profile&lt;/a&gt;</p>]]></description><wfw:commentRss>http://www.klutzinthekitchen.com/food-notes/rss-comments-entry-4219739.xml</wfw:commentRss></item><item><title>DISEÑO</title><category>Diseno</category><category>Malbec</category><category>Wine, $15 and under</category><dc:creator>Klutz in the Kitchen</dc:creator><pubDate>Sat, 06 Jun 2009 00:25:27 +0000</pubDate><link>http://www.klutzinthekitchen.com/food-notes/2009/6/6/diseo.html</link><guid isPermaLink="false">359192:3945013:4206463</guid><description><![CDATA[<p>Dieseno Malbec, 2007</p>
<p>Mendoza- Argentina</p>
<p>$9.95</p>
<p>This wine tastes ok, but it smells like fruity rubbing alcohol, so don't smell it! It's definitely young, but since we don't have a wine cellar yet, I'm drinking it now.&nbsp; It has only slight tannins, so I am not sure how well it will age.&nbsp; This Malbec starts with nice flavors of cherry and spice, but the finish is sour.&nbsp; I think I'm going to make it into sangria!</p>]]></description><wfw:commentRss>http://www.klutzinthekitchen.com/food-notes/rss-comments-entry-4206463.xml</wfw:commentRss></item><item><title>Parrano Cheese</title><category>Cheese</category><category>Cow's milk</category><category>semi-soft</category><dc:creator>Klutz in the Kitchen</dc:creator><pubDate>Fri, 05 Jun 2009 23:09:44 +0000</pubDate><link>http://www.klutzinthekitchen.com/food-notes/2009/6/5/parrano-cheese.html</link><guid isPermaLink="false">359192:3945013:4205460</guid><description><![CDATA[<p>$9.99/pound at Whole Foods</p>
<p>I highly recommend this medium flavored cows milk cheese.&nbsp; Parrano has the texture of gouda, but with a lot more flavor.&nbsp; It is creamy, slightly salty, and nutty with a very pleasant aftertaste.&nbsp; When sliced or shredded it melts well, but it is delicious plain or on a cracker.</p>]]></description><wfw:commentRss>http://www.klutzinthekitchen.com/food-notes/rss-comments-entry-4205460.xml</wfw:commentRss></item><item><title>Milton Park Shiraz</title><category>Milton Park</category><category>Shiraz</category><category>Wine, $15 and under</category><dc:creator>Klutz in the Kitchen</dc:creator><pubDate>Wed, 03 Jun 2009 00:33:55 +0000</pubDate><link>http://www.klutzinthekitchen.com/food-notes/2009/6/3/milton-park-shiraz.html</link><guid isPermaLink="false">359192:3945013:4172875</guid><description><![CDATA[<p>Australia</p>
<p>$12</p>
<p>For the price, this Shiraz is a fairly smooth, nice wine.&nbsp; If you are looking for a jammy Shiraz, this one is not for you.&nbsp; However if you are looking for a flavorful, slightly sweet, pleasantly tangy wine, then give it a try.&nbsp; This wine is a fairly easy wine to drink; its low in tanins and doesn't have much of an aftertaste.&nbsp; Its like a chick flick--its pleasant while you are drinking it, its simple, yet enjoyable, but you don't really remember it once you finish the final sip.</p>]]></description><wfw:commentRss>http://www.klutzinthekitchen.com/food-notes/rss-comments-entry-4172875.xml</wfw:commentRss></item><item><title>next:</title><category>Next:</category><category>Riesling</category><category>Wine, $15 and under</category><dc:creator>Klutz in the Kitchen</dc:creator><pubDate>Fri, 29 May 2009 19:14:14 +0000</pubDate><link>http://www.klutzinthekitchen.com/food-notes/2009/5/29/next.html</link><guid isPermaLink="false">359192:3945013:4137222</guid><description><![CDATA[<p>2007 Riesling</p>
<p><a href="http://store.kingestate.com/shared/StoreFront/default.asp?CS=kingestate&amp;StoreType=BtoC&amp;Count1=886348903&amp;Count2=803489327&amp;ProductID=147&amp;Target=products.asp">King Estate Winery, Eugene Oregon</a></p>
<p>$15</p>
<p>I was pleasantly surprised by this wine.&nbsp; This Riesling doesn't have much of a nose, but it makes up for it in flavor.&nbsp; I tended to taste it in the front of my mouth.&nbsp; It is slightly acidic, but not harsh, and rather dry for a Riesling.&nbsp; I hate it when I feel as though I am drinking potpourri, but I don't taste strong fruity flavors in this wine.&nbsp; This is an easy drinking, great summer wine.</p>]]></description><wfw:commentRss>http://www.klutzinthekitchen.com/food-notes/rss-comments-entry-4137222.xml</wfw:commentRss></item></channel></rss>