EnglishCut.com talks about the geniuses of Savile Row. Great way to get acquainted with how the swells dress.

You have some big, grand, flagship stores on Savile Row, however the tailors inside those grand buildings are actually quite nomadic. The cutter from Such-an-such may have been working for three different companies in the last five years. Nearly all the tailors (sewers) are self-employed, so they will often work for two or three houses at the same time.

savile row who’s who…. [English Cut]

An excellent review of a real nice looking, if so-so, cigar.

The first two inches burned through agonizingly slowly. Dry nuttiness, burnt sugar sweetness and some chalkiness prevailed. Not necessarily tasteless, but certainly very tame. Past halfway, i was beginning to wonder whether i was smoking a dud — could the cigar the Fuentes rolled for a store carrying their name be so underwhelming?

Casa Fuente Corona Gorda [My Cigar Blog]

Beefy!

There are three engine choices available.

3.7 liter V-6
4.7 liter V-8
5.7 liter HEMI V-8 with the Multi-Displacement System

Let’s Look at the 2006 Jeep Commander [The Car Blog]

Nice Syrah/Grenach blend from Alban Vineyards - the Pandora. Impressive bottle, great wine.

Alban Wines Received! [Ken's Wine Blog]

It’s October, Oktoberfest has passed, and it’s getting chilly. Warm up to something beefy, wet, and on a pancake: Hungarian Goulash. Easy to make, good with a nice lager, and it sounds cool.

What goulash is really an excellent example of, is the fond de cuisine of moist heat stewing of meat. Beef stew is another, and I will cover it in an article on pot pies, one of my favorite meals. Goulash Soup, by the way, is made just like goulash, but everything is cut in small dice that can fit in the bowl of a spoon, and the broth is the major ingredient in terms of volume. Just to increase the confusion, I will make a Chile con carne for you, as a goulash! I could also just as well use this technique to make a curry. It uses less tender meat, heavy spicing, and a starch base vegetable, slowly cooked in stock, until very tender and tasty. Just for fun, I’ll break Karl’s rule about tomatoes, while I’m at it.

Ignore this guy’s photos. They’re not terribly appetizing. The recipe rocks.

Goulash, A Rose By Any Other Name… [GlobalGourmet]

Vinography discusses the five stages of learning about wine, from being a wanton drinker to a cultured sycophant/vinophile.

In the course of putting on wine dinners, attending and hosting wine tastings, and generally just drinking wine in public, I end up talking a lot with people about wine. Increasingly, many of those conversations are turning towards the subject of “wine education.” This means different things to different people, but in general, from novice to expert, people seem to want more of it.

The 5 Stages of a Self Education in Wine [Vinography]