2007-12-18 13:35:34 · 18 answers · asked by Anonymous in Entertainment & Music ➔ Polls & Surveys
Crow T. Robot...I'm impressed!
2007-12-18 13:40:25 · update #1
Classical music.
2007-12-18 13:39:43 · answer #1 · answered by Anonymous · 5⤊ 0⤋
Connoisseur of beer, very fine red wines, coffee, classical music like Vivaldi - Mozart, classical rock from the 70's and 80's
Most importantly, a true Connoisseur romance
2007-12-18 13:45:14 · answer #2 · answered by Anonymous · 3⤊ 0⤋
Connoisseur of Indie music and Indie films. Connoisuer also of people's personalities and emotions.
2007-12-18 14:05:00 · answer #3 · answered by Anonymous · 1⤊ 0⤋
Only when I in Manhattan, New York with my husband who speaks French. We only goes there on our anniversity.
Pairing Coulommier Cheese with Stout/Porter - It can be a challenge to pair Coulommier cheese with Stouts and Porters; their bitter, cocoa-like flavors tend to overwhelm even the strongest of cheeses. Shy away from bitter cheeses, and instead embrace the salty, sweet, and creamy. I propose pungent soft-ripened cheese, blues, and washed-rinds to serve alongside.
Stouts are dark brown to pitch-black Ales produced using a mixture of roasted malt and roasted barley. Like coffee, the dark color and intense smokey, chocolately flavors are directly proportional to the kiln time - often, the grain will be kilned to such a degree that it resembles charcoal. The Stout style (originally “Stout Porter”) originated in Ireland as a variation on Porter and first found large scale popularity in London during the 1730s. It was often substituted by the working class for a square meal. Porter, brewed entirely with malted barley, came into fashion some time later as a more easy-drinking alternative to Stout. Both Stouts and Porters can range from very sweet to bone dry, with alcohol contents from 4.0% to 7.0% or higher. Today, Stouts and Porters are enormously popular among US craft brewers and virtually all brewpubs and regional microbrewers produce one or both as year-round brews.
Coulommiers is a member of the Brie family, smaller and thicker than the more typical Brie-style cheeses. It has soft mushroomy flavors with a hint of sweet almonds in the winter months and a whiff of chives in spring.
2007-12-18 16:07:06 · answer #4 · answered by Anonymous · 2⤊ 0⤋
Food. I'm really adventurous and liberal when it comes to food and I love trying new things, and often times I inadvertently choose the most expensive thing on the menu. What can I say, I guess I just have good taste:-D
2007-12-18 13:41:51 · answer #5 · answered by Anonymous · 2⤊ 0⤋
Chocolate- although "connoisseur" implies one has discriminating taste- I never turn down a chocolate.
2007-12-18 16:36:44 · answer #6 · answered by Habanera 5 · 1⤊ 0⤋
im not really a connoisseur of any thing but my ex sys hes the connoisseur of beers. and really he is. we have a conversation about it.
2007-12-18 13:47:56 · answer #7 · answered by Anonymous · 1⤊ 0⤋
Spinach, carrots, and strawberry blondes!
2007-12-18 16:30:56 · answer #8 · answered by Farmer & Granny Crabtree 5 · 2⤊ 0⤋
I know good music and literature when I hear and read it, so I guess that.
2007-12-18 13:40:18 · answer #9 · answered by rebekkah hot as the sun 7 · 3⤊ 0⤋
Oh, wine, naturally...I'm a connoisseuer of wine..
I don't care what connoisseuer I'm lying in when I drink my wine!.......
2007-12-18 14:54:33 · answer #10 · answered by Monsieur Recital Vinyliste 6 · 1⤊ 0⤋