By Bob Lipinski “Water does not put out the fire in your mouth because the oily resins in capsaicin are not water soluble.” Your mouth is on fire, your heart is pounding, your forehead is perspiring, your eyes are watering, your nose is running, your throat is dry,...
By Bob Lipinski Feta, America’s favorite Greek cheese, has been made in Greece for over 3,000 years. Although some claim the first written mention of feta appears in Homer’s Odyssey, dating to the end of the eighth century B.C. The word feta comes from the practice of...
By Bob Lipinski Provolone cheese has been enjoyed for decades by not only Italian-Americans, but the vast majority of the population. Regardless of whether it is imported from Italy (mainly from the south) or made domestically (mostly in Wisconsin), Provolone is...
By Bob Lipinski Recently I was invited to a friend’s house for dinner and as we enjoyed a few appetizers, he served a bottle of a 1998 Australian Chardonnay from a winery I’ve never heard of. The wine was dark yellow and when tasted, it was well past its point of...
By Bob Lipinski There are few greater aromas in the world than the smell of bacon sizzling in a frying pan. In fact, bacon’s mystical “sizzling sound” is reminiscent of the pattering of rain striking the ground. Bacon in one form or another is made throughout the...
Bob Lipinski, author of 10 books; writes, consults, and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements.
Bob Lipinski, author of 10 books; writes, consults, and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements.
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