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Wednesday, April 25, 2001
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Oysters for All Tastes

1. Main Course: For Oysters, the Raw and the Cooked
2. Recipe of the Week: Spinach, Oyster and Chorizo Stew
3. Wine List: Chardonnay Finds Its Inner Finesse
4. Multimedia: The Name Game
5. NYC Restaurants: A Find, Once Found
6. Reader Discussion: How Do You Barbecue?

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1. Main Course: For Oysters, the Raw and the Cooked
===================================================

The iced-and-shucked variety of oysters will always have its
fans, but cooked oysters aren't just for the apprehensive
eater.
http://www.nytimes.com/2001/04/25/living/25OYST.html?0425wd

Pork Belly: Living Low on the Hog

Is it a meaty fat or a fatty meat? Either way, the tempting
pork belly shows true genius when it's cooked.
http://www.nytimes.com/2001/04/25/living/25BELL.html?0425wd


2. Recipe of the Week: Spinach, Oyster and Chorizo Stew
=======================================================

This rich, multifaceted stew is one example of what cooked
oysters can add to a dish.
http://www.nytimes.com/2001/04/25/living/253OREX.html?0425wd

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The Minimalist: Broiled Fish with Green Tea Salt

This Japanese preparation combines the smoky flavor of green
tea with an accent of salt.
http://www.nytimes.com/2001/04/25/living/25MINI.html?0425wd


3. Wine List: Chardonnay Finds Its Inner Finesse
================================================

Chardonnay is not only America's favorite white wine, it's
also become the whipping boy for wine lovers who see it as a
garish emblem of much that is wrong with wine today. But
quietly, some California wine producers have developed a
crisper, more lively Chardonnay, using an older style of
winemaking.
http://www.nytimes.com/2001/04/25/living/25CHAR.html?0425wd

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Wine Picks

Though these wines aren't known as Cult Classics yet,
they're the ones to watch for wine lovers seeking the next
big thing:

1998 Trey Marie Trutina Red Blend
$30 - A new producer from Washington State that will be on
the lips of wine collectors soon. Trutina is a red
Bordeaux-style blend that captures both finesse and power.
4 and 1/2 stars
http://www.winetoday.com/search97cgi/s97_cgi?Action=FilterSearch&SearchPage=result_end.html&collection=WineTodayReviewsEnd&Filter=result_end_filter.hts&ResultTemplate=result_end.hts&querytext=&wineid=19691&SUBMIT.x=28&SUBMIT.y=9

1998 Thunder Mountain Ciardella Vineyard Pinot Noir
$48 - This earthy, elegant, full-bodied Pinot Noir is a
masculine wine in touch with its feminine side.
4 stars
http://www.winetoday.com/search97cgi/s97_cgi?Action=FilterSearch&SearchPage=result_end.html&collection=WineTodayReviewsEnd&Filter=result_end_filter.hts&ResultTemplate=result_end.hts&querytext=&wineid=20256&SUBMIT.x=28&SUBMIT.y=9

1999 Miner Oakville Ranch Chardonnay
$35 - Combines depth and ripe fruit with touches of vibrant
acidity. Because it's so balanced, this is an ideal
Chardonnay to pair with food.
4 stars
http://www.winetoday.com/search97cgi/s97_cgi?Action=FilterSearch&SearchPage=result_end.html&collection=WineTodayReviewsEnd&Filter=result_end_filter.hts&ResultTemplate=result_end.hts&querytext=&wineid=19950&SUBMIT.x=28&SUBMIT.y=9


4. Multimedia: Video - The Name Game
====================================

Learn to match grape varieties and their regions.
http://208.48.26.64/eveningmagazine/09_05_00_emag.html


5. NYC Restaurants: A Find, Once Found
======================================

Virot's namesake chef, Didier Virot, is inventive, with an
antic streak. He takes risks. Some of them don't pay off.
But diners will not leave Virot feeling that they've had an
ordinary meal. (Two stars.)
http://www.nytimes.com/2001/04/25/living/25REST.html?0425wd

Take a Video Tour of Virot
http://www.nytimes.com/library/dining/042501virot-video.ram?0425wd

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$25 and Under: One More Would Make a Crowd

The intimate dining room at 26 Seats is just manageable, but
the French country offerings are both satisfying and a good
value.
http://www.nytimes.com/2001/04/25/living/25UNDE.html?0425wd
Find a Restaurant
http://nytoday.com/RestaurantAdvanced.html?0425wd

-----

Bar of the Week: Union Pool

Specialty drinks are the draw at this former pool-supply
store in Brooklyn full of Williamsburg charm.
http://nytoday.com/search/bin/bar?st=bar&bid=987428629916?0425wd

Find a Bar
http://www.nytoday.com/search/bin/bar?st=cat_nei&cat=NYToday%20Pick&nei=Manhattan?0425wd


6. Readers' Opinions: How Do You Barbecue?
==========================================

From barbecuing chicken to aerating wine, readers share
their insights and answer fellow readers' questions.

Q. How do you barbecue chicken so that it is cooked all the
way through and nicely blackened on the outside? -- kevin
cooney

A. The key to well-barbecued chicken is to manage your
heat...

Read the responses to this question and many others in:
Food and Wine Tips From Readers
http://www.nytimes.com/2001/04/24/living/24KNOW.html?0425wd


I hope you've enjoyed this email. Bon appetit!

Dan Saltzstein
Producer, Dining
New York Times Digital
daniel@nytimes.com


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