AltWeeklies Wire
Normally Restrained Critics Orgasm Over 2005 Bordeauxnew
The pundits have also posited that even the area's lesser lights benefited from both the vintage's extremely favorable growing conditions and constant improvements in viticulture and winemaking technique.
San Antonio Current |
Ron Bechtol |
07-30-2008 |
Food+Drink
The Artistry of Metal Gear Solid 4's Cutscenesnew
They're not as long as anyone feared, but they do run the weirdness gamut, from the dusty Middle Eastern firefight that kicks off the action--watch cutscene, move Snake underneath a truck, trigger next cutscene--to some truly bizarre entries later on down the line.
San Antonio Current |
Aaron R. Conklin |
07-23-2008 |
Video Games
The Ancient Art of Making Cucumber Kimchinew
Though kimchi is almost always associated with cabbage, summertime elicits in me a craving for a lesser-known variety called oi sobaegi, or stuffed cucumbers.
San Antonio Current |
Henry Hong |
07-16-2008 |
Food+Drink
The Incredible Hulk Games Gets Tediousnew
The outrageous annihilation physics provided by the Havoc engine aren't enough to hold this open-ended game together. Also reviewed: Lego Indiana Jones.
San Antonio Current |
Jeremy Martin |
07-09-2008 |
Video Games
Outlaw Wine Series Shows Off Growing Regionsnew
The Ole Imports G series from Vinos Sin Ley (loosely translated as "outlaw wines") is meant to showcase the effect that different growing regions have on a single grape varietal, the garnacha, a grape native to Spain that is called grenache in France and elsewhere.
San Antonio Current |
Ron Bechtol |
07-09-2008 |
Food+Drink
Easy as Pie? Yeah Rightnew
Whoever coined the idiom “as easy as pie” probably never made one. Or if he or she did, the dirty cheater used one of those detestable, pre-made crusts and filled it with 19th-century instant pudding.
San Antonio Current |
Ashley Lindstrom |
07-02-2008 |
Food+Drink
'Ninja Gaiden II' Dials Down the Difficultynew
Ryu Harubasa's not the only one dialing down the difficulty a notch or two these days, embracing the zen of a somewhat easier path. Hell, some games even give you the option of switching to the kiddie table in the middle of dinner.
San Antonio Current |
Aaron R. Conklin |
06-25-2008 |
Video Games
Pair that Burger with Winenew
The notion of promoting wines as burger partners had its almost-perverse appeal.
San Antonio Current |
Ron Bechtol |
06-25-2008 |
Food+Drink
Getting Screwed: A Cap Historynew
Based on a quick survey of local shelves, screw caps are no longer just for cheap white wines meant to be drunk tomorrow. At the extreme end, Plumpjack, a cult California cabernet, has begun splitting some of their cases between Stelvin and cork.
San Antonio Current |
Ron Bechtol |
06-11-2008 |
Food+Drink
Save Your Haggling For the Auto Lotnew
Many shoppers rarely pause to consider a certain mathematical law of the universe: For every great deal someone gets, someone else gets shafted.
San Antonio Current |
Ari Levaux |
06-04-2008 |
Food+Drink
Tags: farmer's market, produce
The Perfect Food Shortagenew
With the United Nations aboard the local/organic bandwagon, global agriculture and distribution systems may get an assist in a more sustainable direction.
San Antonio Current |
Ari LeVaux |
05-07-2008 |
Food+Drink
A Guatemalen Activist Engages Texas Issues at Artpacenew
Although art critics and curators refer to her work as "body art" or "performance art," Regina José Galindo's projects often resemble the techniques of Ghandi more than performance artists such as Chris Burden or Carolee Schneemann.
San Antonio Current |
Ben Judson |
04-16-2008 |
Art
Tags: visual arts
Spanish Wines Meet American Tastesnew
Somehow, without compromising national identity, Spanish vintners are now producing wines we want to taste at prices to suit every purse.
San Antonio Current |
Ron Bechtol |
04-09-2008 |
Food+Drink
Live and Let Livernew
A defense of foie gras, complete with cooking tips.
San Antonio Current |
Henry Hong |
04-09-2008 |
Food+Drink
Outdoor Oven Envynew
It's not just grills: Guys like baking outdoors too.
San Antonio Current |
Ron Bechtol |
03-19-2008 |
Food+Drink
