Every culture around the world has sausage in some form or another. That's because sausages are a great way to get maximum use of a butchered animal -- grinding all the scraps means nothing goes to waste.
Michael Twelftree, the proprietor and managing director of Two Hands Wines in Australia's Barossa Valley, describes the experience of tasting a red wine this way: "The fruit is the engine and railcars; the acidity is the rails; and the tannins are the brakes."
Take a cue from all those quick-service restaurants and turn your grains and beans into main-course "bowls." I love to eat this way -- a luscious, warm mound of goodness with tidbits of flavor, texture and deliciousness added.
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