That’s no problem!
For years, I’ve thought about the grainy fudge we made as fourth graders in the small town of Massillon, Ohio. I’ve stopped making or buying fudge because it’s too creamy.
Your article (“Help! What Went Wrong?”, April 23) means to address “problems,” but for my classmates and me, that’s the perfect fudge of yore.
— Renata Plaut Klein, Evanston
Oyster timing
Even though I come from the area around Maryland’s Chesapeake Bay, home to a veritable bastion of oyster lovers, I have no love of these creatures at all. I enjoyed your article (“Oyster Odyssey,” April 2, by Bill Daley) about them anyway. I was puzzled you didn’t mention that the only months you should eat oysters are the ones containing an “r.”
The people I knew all said they were not worth the effort in the first and last months because the flavor and texture were not so good.
— Cathryn Bearov Chicago
Bill Daley replies: Only eat oysters in months containing an “r” is an old saw with some validity. When waters begin to warm, which happens beginning in May along most of the Eastern seaboard, the oysters begin to spawn and that affects flavor. But here’s the wrinkle: What matters most is cold, clean water and you can find that well into the summer in some locations. The waters off Maine, Prince Edward Island and Washington’s Puget Sound stay very, very chilly — which makes for good oysters whether or not it’s an “r” month.
Petite power
I loved the article about petite sirah (Uncorked, “Petit? Not at all,” April 9). I’ve been a fan of this varietal for a few years now, since I came upon it during a trip to Sonoma. You pointed out that a good “PS” can pricey, so I wanted to let you know about a great bargain right here in our own back yard: Cooper’s Hawk Winery in Orland Park (and now Burr Ridge) makes an excellent petite sirah that you can nab for about $18. It makes a great pairing with a thick juicy burger or a nice ribeye on the grill.
— Brian DuMais, Mokena
Happy to see you do a column on petite syrah as it’s been a favorite of mine for over 30 years, going back to Stags’ Leap and Ridge. Of course, [wine critic Robert] Parker ruined the availability of Ridge petite years ago when he raved about it. Glad you liked the Biale. I’m on their mailing list and thus can get all of their small-production petite offerings. Thought you’d like to know how they got the name, “Royal Punishers.” They rearranged the letters of “syrah” and “peloursin,” the two parents of petite syrah.
Keep up the good work. But please don’t tout petite too much. It’s already difficult enough to get the good stuff.
— Richard Dreger, Batavia
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