送交者: clriufs3 于 May 09, 2006 18:13:13:
回答: 关于饮食（转摘） 由 cindy 于 May 08, 2006 12:49:12:
Hi Cindy and other practitioners of wine + onion receipe,
I posted a question soliciting comments from drinkers of wine + onion
receipe. That post got deleted, probably the tone was deemed too
negative for promotion of amicable discussions.
Since then, I have chopped two onions and shove the pieces down a 2004
Santa Ema Cabernet Sauvignon ($3.99 from Trader Joe's), to try. Tasted
it a bit after 3 days, didn't taste bad. But my original doubt remains,
what's keeping the wine from turning into vinegar?
I have come across the article you posted before a number of times,
flipped it a couple of times, never finished reading it, mainly
because of its blanket conclusions, incessant references to exotic
origins for support of his arguments, and inference of authority from
liberal allusions to sources which we associate with research
excellence.
Actually, I think the author is debating himself. On one end, he touts
the extreme potency from commonly available and often slighted
foods. On the other end, he marvels at the invincibility granted to
emperors and foreigners by their exclusive diets.
Frankly, from watching NBC during the summer Olympics, I got the
impression that Michael Phelps live on waffles. Maybe I am wrong.
clriufs3