Originally posted by Thomas Matthews:
We appreciate the feedback on our content; we learn from both the criticism and the praise.
I'd like to thank Mario Batali for sharing his recipe and technique for Ragu Bolognese. For me that was the gem of the this issue.
It is interesting that with something such as wine, where tastes vary so much and one person's good wine is another's average wine, that we have such a narrow expression of tollerance by some. What does not fit ones preferences must therefore be considered sub standard.
I believe I am a better cook than wine expert and I'm just an average cook by most measures. I know more about food than I do wine yet I have so much more to learn. I became a serious student of both late in life. It will be a shame if I someday reach the point that I can not learn something because I know too much. Life will be come boring.
I think it is true, "The more I learn, the less I know. The less I know, the more I learn."