Comments on: The best way to match food and wine is not this way http://www.tomatom.com/2008/03/the-best-way-to-match-food-and-wine/ The insiders' guide to food and drink in Melbourne. Since 2005. Tue, 07 Feb 2012 07:40:44 +0000 hourly 1 By: Ed http://www.tomatom.com/2008/03/the-best-way-to-match-food-and-wine/comment-page-1/#comment-30327 Ed Sun, 30 Mar 2008 23:22:04 +0000 http://www.tomatom.com/2008/03/the-best-way-to-match-food-and-wine/#comment-30327 Kitchenhand, you are now giving me ideas, the terrifying mix of ketchup sachets and gunpowder. It's a shame we can't buy fireworks anymore. Kitchenhand, you are now giving me ideas, the terrifying mix of ketchup sachets and gunpowder. It’s a shame we can’t buy fireworks anymore.

]]> By: kitchen hand http://www.tomatom.com/2008/03/the-best-way-to-match-food-and-wine/comment-page-1/#comment-30324 kitchen hand Sun, 30 Mar 2008 03:42:42 +0000 http://www.tomatom.com/2008/03/the-best-way-to-match-food-and-wine/#comment-30324 I hate it when people drop them and I accidentally step on the bastards and they explode under my foot. Sauce everywhere. It looks like you've stepped on a broken VB stubbie. I hate it when people drop them and I accidentally step on the bastards and they explode under my foot. Sauce everywhere. It looks like you’ve stepped on a broken VB stubbie.

]]> By: Ed http://www.tomatom.com/2008/03/the-best-way-to-match-food-and-wine/comment-page-1/#comment-30306 Ed Fri, 28 Mar 2008 23:34:17 +0000 http://www.tomatom.com/2008/03/the-best-way-to-match-food-and-wine/#comment-30306 Kitchen hand, that would be the no-brand too runny flavourless pantone matched tomato sauce that makes sachets taste good. Kitchen hand, that would be the no-brand too runny flavourless pantone matched tomato sauce that makes sachets taste good.

]]> By: kitchen hand http://www.tomatom.com/2008/03/the-best-way-to-match-food-and-wine/comment-page-1/#comment-30293 kitchen hand Fri, 28 Mar 2008 03:07:20 +0000 http://www.tomatom.com/2008/03/the-best-way-to-match-food-and-wine/#comment-30293 That's the kind of wine served - hot, and straight out of the box into plastic stemmed throwaway 'goblets' - at outer-suburban back garden barbecues on checked plastic table-clothed imitation glass outdoor settings alongside coleslaw made from pre-sliced and packed cabbage thrown into a bowl, glopped with a jar of Kraft mayonnaise and left in the sun to separate; rounds of chopped kabana and Bega barbecubes stuck with toothpicks; a dish of red and green cocktail onions; frozen no-name brand supermarket garlic bread that someone has left in the oven too long; Sara Lee lime-flavoured cheesecake left in its foil with a knife plonked on top, self-serve style; and a pineapple with the middle scooped out and filled with barbecued hamsteaks. Speaking of 'meat', let's not forget the large platter of slightly burnt <i>I Love Coles</i> brand sausages, hard fat-laden lamb chops with charred bone sections and 'barbecue' steaks turned halfway to jerky. All served on paper plates that turn to mush when food is placed on them and rip with one stroke of a plastic knife. Pass the sauce. That’s the kind of wine served – hot, and straight out of the box into plastic stemmed throwaway ‘goblets’ – at outer-suburban back garden barbecues on checked plastic table-clothed imitation glass outdoor settings alongside coleslaw made from pre-sliced and packed cabbage thrown into a bowl, glopped with a jar of Kraft mayonnaise and left in the sun to separate; rounds of chopped kabana and Bega barbecubes stuck with toothpicks; a dish of red and green cocktail onions; frozen no-name brand supermarket garlic bread that someone has left in the oven too long; Sara Lee lime-flavoured cheesecake left in its foil with a knife plonked on top, self-serve style; and a pineapple with the middle scooped out and filled with barbecued hamsteaks. Speaking of ‘meat’, let’s not forget the large platter of slightly burnt I Love Coles brand sausages, hard fat-laden lamb chops with charred bone sections and ‘barbecue’ steaks turned halfway to jerky. All served on paper plates that turn to mush when food is placed on them and rip with one stroke of a plastic knife.

Pass the sauce.

]]> By: Ed http://www.tomatom.com/2008/03/the-best-way-to-match-food-and-wine/comment-page-1/#comment-30272 Ed Thu, 27 Mar 2008 00:25:14 +0000 http://www.tomatom.com/2008/03/the-best-way-to-match-food-and-wine/#comment-30272 Glad, I'm notthe only one offended by the food. Glad, I’m notthe only one offended by the food.

]]> By: grocer http://www.tomatom.com/2008/03/the-best-way-to-match-food-and-wine/comment-page-1/#comment-30266 grocer Wed, 26 Mar 2008 19:59:53 +0000 http://www.tomatom.com/2008/03/the-best-way-to-match-food-and-wine/#comment-30266 LOL! comedy spot of the month award goes to you Ed. I do believe however, the target market pronounces the wine second from the right on the bottom row, "Tcha-bliss" and therefore this is not in conflict with any directive from the EU regarding regional production of wines. So, having said that, who's looking forward to next holiday on the mid coast (any of them) with some garlic prawn tapas (with healthy dose of food poisoning) and a half carafe of house "Italian" fruity gordo? LOL! comedy spot of the month award goes to you Ed.

I do believe however, the target market pronounces the wine second from the right on the bottom row, “Tcha-bliss” and therefore this is not in conflict with any directive from the EU regarding regional production of wines.

So, having said that, who’s looking forward to next holiday on the mid coast (any of them) with some garlic prawn tapas (with healthy dose of food poisoning) and a half carafe of house “Italian” fruity gordo?

]]> By: Alex http://www.tomatom.com/2008/03/the-best-way-to-match-food-and-wine/comment-page-1/#comment-30263 Alex Wed, 26 Mar 2008 14:11:35 +0000 http://www.tomatom.com/2008/03/the-best-way-to-match-food-and-wine/#comment-30263 That all just looks & sounds horrible. 'Lite Fruity Lexia' - are the good people at Berri Estates running short of cash and cannot afford the 'gh'?! And the use of Chablis just beggars belief (although I suppose they won't be exporting to Europe ...). That all just looks & sounds horrible. ‘Lite Fruity Lexia’ – are the good people at Berri Estates running short of cash and cannot afford the ‘gh’?! And the use of Chablis just beggars belief (although I suppose they won’t be exporting to Europe …).

]]> By: Jon (Melbourne Foodie) http://www.tomatom.com/2008/03/the-best-way-to-match-food-and-wine/comment-page-1/#comment-30262 Jon (Melbourne Foodie) Wed, 26 Mar 2008 13:58:11 +0000 http://www.tomatom.com/2008/03/the-best-way-to-match-food-and-wine/#comment-30262 Seems simple to me. Nasty pictures to match nasty wine to be served with nasty food - a perfect match. And plonk in desciptions like "chablis", regardless of its origins (lmao) and the yuppies who don't know better are sure to go for it. Clever marketing or simply a load of crock? Seems simple to me. Nasty pictures to match nasty wine to be served with nasty food – a perfect match. And plonk in desciptions like “chablis”, regardless of its origins (lmao) and the yuppies who don’t know better are sure to go for it. Clever marketing or simply a load of crock?

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