http://seattlest.com/2008/02/14/annals_of_arduo.php All comments for Annals of Arduous Research: Pairing Wine & Cheese Curds en-us 2009 seattle_katelyn Tue, 06 Jan 2009 16:00:00 -0800 http://blogs.law.harvard.edu/tech/rss kbhackett@gmail.com kbhackett@gmail.com 60 http://seattlest.com/2008/02/14/annals_of_arduo.php#comment-1292274 http://seattlest.com/2008/02/14/annals_of_arduo.php#comment-1292274 Comments Thu, 14 Feb 2008 15:17:03 -0800 <p>Oh wait, those are deep-fried. I think. But... Are they still squeaky if they're fried? This is confusing and contrary to my experience of cheese curds!</p> http://seattlest.com/2008/02/14/annals_of_arduo.php#comment-1292273 http://seattlest.com/2008/02/14/annals_of_arduo.php#comment-1292273 Comments Thu, 14 Feb 2008 15:16:05 -0800 <p>Does the wine pairing change if the cheese curds are deep-fried?!</p> http://seattlest.com/2008/02/14/annals_of_arduo.php#comment-1292188 http://seattlest.com/2008/02/14/annals_of_arduo.php#comment-1292188 Comments Thu, 14 Feb 2008 14:00:28 -0800 <p></p> http://seattlest.com/2008/02/14/annals_of_arduo.php#comment-1292177 http://seattlest.com/2008/02/14/annals_of_arduo.php#comment-1292177 Comments Thu, 14 Feb 2008 13:54:56 -0800 <p>Too bad they only serve local wines; I think Champagne or any high-quality sparkler would be great. Something with a lot of acidity to cut through the breading and cheese. </p>