Comments on: Wines for Latin Cooking with Ingrid Hoffmann from Food Network – Part 2 – Episode #595 http://tv.winelibrary.com/2008/12/11/wines-for-latin-cooking-with-ingrid-hoffmann-from-food-network-part-2-episode-595/ Wine news, tastings and reviews from the Wine Library Thu, 09 Feb 2012 23:48:00 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Luca Bercelli http://tv.winelibrary.com/2008/12/11/wines-for-latin-cooking-with-ingrid-hoffmann-from-food-network-part-2-episode-595/comment-page-5/#comment-998688 Luca Bercelli Thu, 22 Dec 2011 10:26:00 +0000 http://tv.winelibrary.com/?p=1455#comment-998688 90/100 line of the day - 'had it tasted like soap to me I'd have been fine with that' Wow. After not really enjoying pt 1 of this 2 part show, this half really came alive. Possibly down to the fact that Ingrid was by now, half cut, but whatever the reason was...a great, fun show with lots of interesting info. Definitely a game of two halves 90/100

line of the day – ‘had it tasted like soap to me I’d have been fine with that’

Wow.
After not really enjoying pt 1 of this 2 part show, this half really came alive. Possibly down to the fact that Ingrid was by now, half cut, but whatever the reason was…a great, fun show with lots of interesting info. Definitely a game of two halves

]]> By: Anonymous http://tv.winelibrary.com/2008/12/11/wines-for-latin-cooking-with-ingrid-hoffmann-from-food-network-part-2-episode-595/comment-page-5/#comment-996253 Anonymous Tue, 07 Jun 2011 02:05:00 +0000 http://tv.winelibrary.com/?p=1455#comment-996253 I had 2 bottles of Juan Gil in Chico Hot Springs Montanna recently. I really liked it and cant wait to get another bottle. I had 2 bottles of Juan Gil in Chico Hot Springs Montanna recently. I really liked it and cant wait to get another bottle.

]]> By: David Fernandez http://tv.winelibrary.com/2008/12/11/wines-for-latin-cooking-with-ingrid-hoffmann-from-food-network-part-2-episode-595/comment-page-5/#comment-990353 David Fernandez Thu, 24 Feb 2011 03:05:00 +0000 http://tv.winelibrary.com/?p=1455#comment-990353 Loved this show. Ingrid is so damn cool and sexy. Do more shows with her. By the way im watching this because there was no show today!! C'mon Gary!! Loved this show. Ingrid is so damn cool and sexy. Do more shows with her. By the way im watching this because there was no show today!! C’mon Gary!!

]]> By: Anonymous http://tv.winelibrary.com/2008/12/11/wines-for-latin-cooking-with-ingrid-hoffmann-from-food-network-part-2-episode-595/comment-page-5/#comment-981353 Anonymous Mon, 24 Jan 2011 21:50:00 +0000 http://tv.winelibrary.com/?p=1455#comment-981353 Have tried all these varietals, fun watching her a bit hammered.. www.winelx.com Have tried all these varietals, fun watching her a bit hammered.. http://www.winelx.com

]]> By: John__J http://tv.winelibrary.com/2008/12/11/wines-for-latin-cooking-with-ingrid-hoffmann-from-food-network-part-2-episode-595/comment-page-5/#comment-977982 John__J Wed, 05 Jan 2011 18:52:00 +0000 http://tv.winelibrary.com/?p=1455#comment-977982 I can't tell if she asked a question at the end there or not I can’t tell if she asked a question at the end there or not

]]> By: Carsten http://tv.winelibrary.com/2008/12/11/wines-for-latin-cooking-with-ingrid-hoffmann-from-food-network-part-2-episode-595/comment-page-5/#comment-656214 Carsten Mon, 15 Jun 2009 16:25:46 +0000 http://tv.winelibrary.com/?p=1455#comment-656214 Great show. I loved it. Great show. I loved it.

]]> By: Carsten http://tv.winelibrary.com/2008/12/11/wines-for-latin-cooking-with-ingrid-hoffmann-from-food-network-part-2-episode-595/comment-page-5/#comment-896446 Carsten Mon, 15 Jun 2009 16:25:00 +0000 http://tv.winelibrary.com/?p=1455#comment-896446 Great show. I loved it. Great show. I loved it.

]]> By: Ilse-Belgian living in Spain http://tv.winelibrary.com/2008/12/11/wines-for-latin-cooking-with-ingrid-hoffmann-from-food-network-part-2-episode-595/comment-page-5/#comment-654926 Ilse-Belgian living in Spain Sat, 13 Jun 2009 16:20:20 +0000 http://tv.winelibrary.com/?p=1455#comment-654926 With all my respect to the show and the guest, but I think it might have been a very American way of presenting Spanish (or Latin) food...the explanation about the different "tapas" was mediocre (even the prononciation was bad), at least it seems to me and I am living in Spain! A tapa in Spain is typically some small thing the bar tender offers for free with a drink (some olives, some pork scratcings, some potatoes with aioli sauce, a bit of bread with tortilla de patatas, or with some charcutería like chorizo), the things you have shown are portions, or called "raciones" in Spain. Chorizo can be raw in Spain as well, and is the type of chorizo used in stews (cocido). I can go on, but I'll stop here. Concerning the wine, good selection...it's nice to have Spanish wines in the programme which aren't Rioja or Ribera, but there are loads of them more ;-)) About the QOTD : loads of other typical food stuff from Spain : lomo-jamón-cecina-tocino-morcilla (all charcutería) - ajos-plenty of types of olives (Spain is major producer of olive oil, not Italy!) - cheeses which do not have anything to do with manchego like cabrales-tetilla... oh yes, manchego is not a certain type of cheese (it can be curado, semi-curado, even fresco), but a denominación de origen like an apellation in wine! So it's a regional denomination with demands conderning quality of milk! With all my respect to the show and the guest, but I think it might have been a very American way of presenting Spanish (or Latin) food…the explanation about the different “tapas” was mediocre (even the prononciation was bad), at least it seems to me and I am living in Spain!
A tapa in Spain is typically some small thing the bar tender offers for free with a drink (some olives, some pork scratcings, some potatoes with aioli sauce, a bit of bread with tortilla de patatas, or with some charcutería like chorizo), the things you have shown are portions, or called “raciones” in Spain. Chorizo can be raw in Spain as well, and is the type of chorizo used in stews (cocido). I can go on, but I’ll stop here. Concerning the wine, good selection…it’s nice to have Spanish wines in the programme which aren’t Rioja or Ribera, but there are loads of them more ;-) )
About the QOTD : loads of other typical food stuff from Spain : lomo-jamón-cecina-tocino-morcilla (all charcutería) – ajos-plenty of types of olives (Spain is major producer of olive oil, not Italy!) – cheeses which do not have anything to do with manchego like cabrales-tetilla… oh yes, manchego is not a certain type of cheese (it can be curado, semi-curado, even fresco), but a denominación de origen like an apellation in wine! So it’s a regional denomination with demands conderning quality of milk!

]]> By: Ilse-Belgian living in Spain http://tv.winelibrary.com/2008/12/11/wines-for-latin-cooking-with-ingrid-hoffmann-from-food-network-part-2-episode-595/comment-page-5/#comment-896445 Ilse-Belgian living in Spain Sat, 13 Jun 2009 16:20:00 +0000 http://tv.winelibrary.com/?p=1455#comment-896445 With all my respect to the show and the guest, but I think it might have been a very American way of presenting Spanish (or Latin) food...the explanation about the different "tapas" was mediocre (even the prononciation was bad), at least it seems to me and I am living in Spain! A tapa in Spain is typically some small thing the bar tender offers for free with a drink (some olives, some pork scratcings, some potatoes with aioli sauce, a bit of bread with tortilla de patatas, or with some charcutería like chorizo), the things you have shown are portions, or called "raciones" in Spain. Chorizo can be raw in Spain as well, and is the type of chorizo used in stews (cocido). I can go on, but I'll stop here. Concerning the wine, good selection...it's nice to have Spanish wines in the programme which aren't Rioja or Ribera, but there are loads of them more ;-)) About the QOTD : loads of other typical food stuff from Spain : lomo-jamón-cecina-tocino-morcilla (all charcutería) - ajos-plenty of types of olives (Spain is major producer of olive oil, not Italy!) - cheeses which do not have anything to do with manchego like cabrales-tetilla... oh yes, manchego is not a certain type of cheese (it can be curado, semi-curado, even fresco), but a denominación de origen like an apellation in wine! So it's a regional denomination with demands conderning quality of milk! With all my respect to the show and the guest, but I think it might have been a very American way of presenting Spanish (or Latin) food…the explanation about the different “tapas” was mediocre (even the prononciation was bad), at least it seems to me and I am living in Spain!
A tapa in Spain is typically some small thing the bar tender offers for free with a drink (some olives, some pork scratcings, some potatoes with aioli sauce, a bit of bread with tortilla de patatas, or with some charcutería like chorizo), the things you have shown are portions, or called “raciones” in Spain. Chorizo can be raw in Spain as well, and is the type of chorizo used in stews (cocido). I can go on, but I’ll stop here. Concerning the wine, good selection…it’s nice to have Spanish wines in the programme which aren’t Rioja or Ribera, but there are loads of them more ;-) )
About the QOTD : loads of other typical food stuff from Spain : lomo-jamón-cecina-tocino-morcilla (all charcutería) – ajos-plenty of types of olives (Spain is major producer of olive oil, not Italy!) – cheeses which do not have anything to do with manchego like cabrales-tetilla… oh yes, manchego is not a certain type of cheese (it can be curado, semi-curado, even fresco), but a denominación de origen like an apellation in wine! So it’s a regional denomination with demands conderning quality of milk!

]]> By: Logan http://tv.winelibrary.com/2008/12/11/wines-for-latin-cooking-with-ingrid-hoffmann-from-food-network-part-2-episode-595/comment-page-5/#comment-622823 Logan Fri, 17 Apr 2009 16:38:53 +0000 http://tv.winelibrary.com/?p=1455#comment-622823 Yah Gar, isn't uni just the best?! i ate cold, fresh uni-don first thing in the morning in Hakodate up in Hokkaido at a fisher's market one time... the uni was so supple it had a consistency more like a paste than a solid food. it was uniriffic. Yah Gar, isn’t uni just the best?!

i ate cold, fresh uni-don first thing in the morning in Hakodate up in Hokkaido at a fisher’s market one time… the uni was so supple it had a consistency more like a paste than a solid food. it was uniriffic.

]]>