09 Nov 04 15:32, Bj”rn Felten wrote to Roy Witt:


 RW>> California wine is much better than French wine.

 BF>    I totally agree! French wine, cheese, cooking et al are highly
 BF> overestimated and highly overpriced.

Not in Mexico.

 BF>    As for wine making, California is absolutely on top of *my* list.
 BF> Number one is Bulgaria (red) and Germany (white).

Give Beringer's White Merlot a try. It's a little darker than a Pink
Chablis, but tastes similar to a White Zinfandel. I usually switch between
the Merlot and Zinfandel, especially if I'm out and there's no Merlot
available.

 RW>> found worldwide and in Mexico it's much better than in France.

 BF>    Yep. In the World Championship of Cooking the French seldom win,
 BF> the Swedes however often do. :)

The popularity of Svedish food has waned a bit here. There used to be one
in a suburb of San Diego that we visited often, but it's not there
anymore.

 BF>    French Cuisine used to be best in the world (more than half a

 BF> century ago), but now the rest of the world has caught up. I myself
 BF> prefer the Asian Cuisine probably with Mexican as runner up.

I prefer Mexican to Asian, any day. There's a French restaurant in
Tijuana, MX, right across the border from San Diego. You usually have 3
waiters at the table and there's a full course dinner that just blows you
away. Great food. I've also been to some Chinese restaurants in TJ, but
after seeing the kitchen, refuse to go back.

 BF>    May it also be noticed, that the French Cuisine was imported from
 BF> Italy five centuries ago, so it's not even their own, originally.

Nancy is Italian/Spanish vintage and I enjoy her cooking very much. Her
sphegetti (from a recipe handed down from her father) is the family rage
and she's asked to make it often. When her mother was alive, she tried to
cook, but everything she did tasted horrible. Don't know how she survived
90 years eating her own cooking.


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