Tuesday, May 05, 2009

Amazing Fishing Video

I once caught around seventy fish (croaker and white trout) in less than two hours off of a pier at midnight in Grand Isle, Louisiana. I used shrimp and squid as bait. Instead of casting the bait away from me, I just dropped it directly into the water underneath me where the pier lights were shining, and I would immediately catch a fish. I think they were attracted to the pier lights at night, and as soon as I dropped in the bait I'd get a bite. I was pretty impressed with my accomplishment then, but this fishing video is amazing.

Monday, May 04, 2009

Academia Barilla Pecorino Gran Cru Review

Academia Barilla's Pecorino Gran Cru is the best cheese I have ever tasted. Granted, I have very limited experience tasting fine cheeses, but the taste of Pecorino Gran Cru is a heavenly experience to me. This pecorino sardo tastes salty, strong, sharp, aged, rich, extremely savory, and is swimming in glutamates. My mouth waters just thinking about it. I like to eat small chunks of the cheese with a beer, or grated on pasta or a salad. Other pecorino cheeses I have tried (which are aged for far less time) pale in comparison. I had bought some at Costco, but they no longer seem to stock it anymore. It isn't cheap online ($15 - $20 a pound plus shipping), but it's worth it. Di Bruni Bros. has a review.

Rating: *****

Here's an excerpt from the Academia Barilla website.

Pecorino Gran Cru

Produced in Sassari, an area of Sardinia famous for its pecorino, our Pecorino Gran Cru is made with 100% sheep’s milk. The cheese is aged 20 months using techniques normally applied to Parmigiano Reggiano, which makes this an innovative product that can be found exclusively at Academia Barilla.


Aroma: an incredible balance of the sophisticated notes from the long agiging and the sweetness of fresh milk.
Flavor: sweet and well balances, with a intense bouquet of flavors, including long lasting milk aromas – rarely found in aged cheeses.
Texture: medium-firm. Melts nicely in your mouth.

Serving Suggestions

Great eaten alone, or with a drop of honey, marmalade or mostarda. To bring out the flavor even more, we suggest pairing the cheese with a full bodied red wine like Sardinian Cannonau.