To submit a question to my mailbag, comment below, or e-mail

I look forward to hearing from you!


20 Responses to “Ask a Question”

  1. January 10, 2010 at 12:14 pm

    What is hummus? Is it difficult to make? Is it healthy?

    • 2 Spencer Bartlett
      February 8, 2010 at 4:57 pm

      It is a popular Arabic dip made from tahini and garbanzo beans. It is delicious on pita chips and other such dipping items.

      • 3 Kirst
        March 21, 2010 at 10:45 pm

        Holy crap it’s amazing. My sister makes the most incredible hummus… and it’s actually made out of chickpeas… although I suppose you could put other stuff in it…

        Hummus and whole wheat pitas are a favorite meal of mine.

  2. 4 AJ
    January 12, 2010 at 11:02 am

    Question: I’m hosting a small NFL playoff game party Saturday afternoon (GO CARDS!), and do not want to serve the tired old Nachos/boring veggie plate/cardboard pretzel fare that so often pop up at Phoenix parties. (I guess they figure it you swill enough Pabst, you won’t notice how horrid the food is..) Do you have a trio of easy, but delectable recipes with which I can wow my friends. And perhaps a sassy wine recommendation for each?
    Love, AJ

    • 5 Patrick Bartlett
      January 13, 2010 at 1:19 pm

      Hi AJ,

      Wanted to let you know, I’m working on this… Hope to have it posted soon, so if you want to use my suggestions you’ll have time :-)


  3. 6 Brian Reid
    January 12, 2010 at 11:22 am

    While you are on the subject of Oak and Tannins, what are the specific flavor characteristics of French versus American Oak and (other than cost) what would be the reasons a winemaker would choose one over the other?

  4. 8 Kevin
    January 14, 2010 at 2:16 pm

    Following up on our discussion of farm-raised fish, there’s a good story on that explores the topic:

  5. January 20, 2010 at 9:35 pm

    Following up on today’s post about the health benefits of wine… How much more sugar do the sweeter wines actually contain? Or is it like grapefruit juice—tastes sour but contains a lot of sugar nonetheless?

  6. February 9, 2010 at 7:59 am

    Urgent! I am making Cuban black beans and rice and would like to know how to do it myself instead of using a mix. What would the spices be? Should I bake it after I mix up the cooked beans and cooked rice?

  7. 11 Brian Reid
    February 14, 2010 at 10:12 am

    OK, this is more of an etiquette question rather than a food question. If a restaurant advertises their dinner hours, say something like 5pm to 10pm, what exactly does the 10pm represent? Does that mean that they stop making food at 10pm, will happily seat you if you walk in at 10pm, or they will seat you but might do “questionable” things to the food that they serve you because they are ready to go home?

  8. 12 askstanford
    March 11, 2010 at 8:00 pm

    I miss your posts!

  9. 13 Brian Reid
    March 13, 2010 at 9:34 am

    With the recent news of a moth in Napa that likes to snack on Cabernet grapes, I saw a brief mention that Temecula was hit hard by the glassy winged sharpshooter a few years back. Do you have any insights on the history of that event?

  10. 14 Brian Reid
    March 18, 2010 at 10:38 am

    In wine tasting and judging, what is the difference between aroma and bouquet?

  11. 15 Brian Reid
    March 24, 2010 at 12:18 pm

    Not so much of a question, but over the past couple of years we’ve “discovered” ground lamb as a great substitute for ground beef. We use it pretty much in any recipe where we would normally use ground beef (ie, spaghetti, meatloaf, etc.). Our favorite usage of it, though, is “lamb-burgers”. We will mix the ground lamb with crumbled feta cheese, ground cinnamon, and whatever other herbs and spices we have laying around–usually coriander, parsley, maybe fresh mint, crushed rosemary, salt, etc. We form this into hamburger-sized patties and grill them just like hamburgers. Serve this in a hamburger bun with a little bit of greek yogurt mixed with dill or just eat the burger by itself.

  12. 16 Kirst
    March 30, 2010 at 2:54 pm

    So, for my mother’s 50th birthday, my sister brought a sweet white wine called ‘Firehose’… it is a ‘Gew├╝rztraminer’ wine (I looked it up) but it was incredibly sweet.

    My question is, and it might require finding a bottle and tasting it (Ohs noes, what a chore :P), was the dinner table correct in labeling it a dessert wine… what makes a dessert wine different than an ordinary wine… and if you do happen to find Firehose, what would be a good edible accompaniment?

    Also, what are other wines that are similar but not the same in taste/sweetness :P

  13. 18 Kevin
    April 8, 2010 at 11:22 am

    Happy Birthday, Patrick!

  14. 20 Kevin
    July 5, 2010 at 1:36 pm

    Patrick, I just harvested a bunch of ripe red currants from K&B Farms, and I’ve crushed them and ran them through a sieve, so I now have no lovely juice/pulp (about a cup). Last year, I made some jelly, but this year I’d like to make some sort of glaze or sauce for pork loin. Any suggestions?

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Patrick Bartlett

A conversation about food, wine, and the art of living well!


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