sedimental's Profile
What did you have for breakfast today?
A cold smoked and grilled Cornish game hen, fresh farmers cheese from our Eastern European Market, oily olives, and strong Seattle coffee. It was perfect on a very misty morning :)
Is my 2005 St. Supery Moscato stiil good to drink?
Well, it won't kill you :)
Actually, although not stored in ideal conditions, it probably has enough sugar in it to be "just fine" in such cold conditions.
There is only one way to tell..... report back and let us know!
Who knows, maybe it morphed into something really interesting.....
The Trouble with Truffles...
I use truffle oil and truffle salt (sometimes together). It is much harder to find nice truffle oil and I discovered I prefer Black Truffle oil and white truffle salt.
You might also check out truffle cheese. It is my new favorite thing on pizza. It melts like a dream and when using mushrooms and truffle cheese together on a pizza or omelette.....mmmmm......
Pizza with egg topping?
Turn a cookie sheet upside down and flour it well (cornmeal if you like that). Slide carefully with a spatula.
Cooking from Radically Simple by Rozanne Gold
Tonight I did the "Almost Confit" chicken. It was AMAZING. I think I put more nutmeg in there than typical -and I also used a dried spice blend as I didn't have fresh bay leaf. It was a big hit!
The beet vinaigrette is fabulous also. Exceptionally good with flavored balsamic (I used tangerine). I can imagine any strong balsamic would be wonderful in this dressing. It pairs well with creamy cheese, tomato and nuts in the salad. It is a beautiful dressing (all rose!).
a little help for watermelon
LOL. Well, if you blend the watermelon, strain it though mesh, then add sugar, triple sec, lime and tequila.... you don't give a crap about it "lacking sweetness and flavor".... ummmm... at least...that is what I heard..... :)
a little help for watermelon
Watermelon margarita's are always great- even with slightly under-flavored watermelon :0)
Pizza with egg topping?
I make them all the time. Although I can't give advice about time...I make mine in a wood fire oven, you could crank your regular oven as high as it will go. After the pizza is about 1/4 to 1/2 way done, crack the eggs over it, finish cooking and maybe turn the broiler on for a minute if the whites aren't done enough for you. It is a bit tricky to get the whites done and leave the yolks runny. It is better to use the broiler if needed to finish.
I use two large whole eggs per pizza. The yolk is runny and it spreads out far, so you don't want to use too many eggs.
Some additions/ combos (not all at once) that work for me with the egg are: truffle cheese or a bit of truffle oil, fontina cheese, fresh diced tomato after it comes out of the oven, finely chopped parsley, pesto for the sauce. I brush the crust with a little oil and sprinkle it with a bit of sea salt so I can take the crust and swipe the egg yolk sauce with it....better than licking the plate :)
Red wine with Thai Green Curry?
Thanks for that experiment, goldang!
I am not much of a curry eater these days, but I do love Butter Chicken and Tikka Masala. I will give this a try.
Paleo diet - any experience?
We must be siblings.
I just made burgers tonight. I did a "burger layer"....lettuce, grilled haloume cheese, tomato, balsamic aioli, beef burger with sun dried tomato, and basil/calamata topping. Never missed the bun...really....not once.
I am a "hippie baker" from 1974 that used to be a whole wheat/granola girl. I am an EXPERT baker. Seriously. I am reformed and never felt better. I "splurge" on baked items, but cannot tolerate eating too much of it anymore.
What wine pairs with carrot pate?
Yes, but I think McManis is like 13 or 14 percent. I also like the super inexpensive MontPellier and it is even lower (maybe 12%) both are great "patio" whites that go well with veggies, dips, cheeses, etc. Not as much floral in either of these-, but lots of pear, peach notes. I think CA and WA Viogniers have improved dramatically over the last 20 years and are still a bit "undiscovered". I have been pairing these two with spicy warm weather food- and they work really well.
Hey, I wonder what a Vinho Verde (with some big apple notes) would be like? The fizz might be fun and interesting with your appetizers...especially nice with apple slices.
What wine pairs with carrot pate?
......what do they say?...."Viognier is Chardonnay's sexy sister" :)
If you are looking for something like the Chardonnay, you might try a decent Viognier. McManis from CA is a nice one, easy to find and inexpensive. Goes well with seasoned veggies in general and that sounds like what is in your pate. If you want to jump price points, find a slightly barrel aged one from France.
I also like the Vouvray idea - but just not too dry...like ChefJune says- demi-sec.
You could also be a bit tricky...serve your "chardonnay-sayer" some Chablis ;)
With and without food.
Then I guess you wouldn't learn anything or be inspired at this type of event. But I highly recommend this type of event for anyone that wants to be more creative and non traditional with food and wine.
With and without food.
Well, thank goodness that great chefs are brave, as it keeps things interesting and fresh!
I often wondered how they put together tasting menus. It was interesting to hear how certain chefs thought about putting together pairings. I was hoping that Morimoto would talk about his thoughts on wine, maybe this year.
With and without food.
Oh yes, I am sure that would have been wonderful too. I don't have any aged Spanish whites, just a few select bottles of medium weight red Rioja Alta that I am saving and wouldn't drink on an average dinner at home. I *do* really like Spanish whites for summer :)
I have been really going out of the box on wine and food pairings. I attended several Napa wine and food events last year, took a few classes and got inspired to dump the more "tried and true" (but tired, IMO) pairings. There is a Napa event called Flavor! that is very inspiring using big wines and bold food. I don't recall one chef that was interested in being traditional (Keller, Blais, Conant, etc) with food and wine pairings. Very refreshing and inspiring to the "wanna -be home chef" :)
Last night I was very happy with an appetizer pairing of blanched asparagus (cold) with a creamy dip of light lemon, dill, and fennel pollen.......with a very "herby" and heavier Washington State Sav Blanc. It was terrific!
Sugar-free ketchup
All the sugar free ketchup I have tried- tasted terrible to me. I have thrown entire bottles away. The Walden Farms is disgusting.
I use the Heinz Reduced Sugar Ketchup. It is not *entirely* sugar free but -as close as you can get. It has only 1 carb per serving. It tastes just like Heinz regular ketchup.
With and without food.
Sorry budnball, I didn't mean issue- as in "problem", I meant issue -as in "point of discussion".
I think it is an interesting discussion, especially as food trends and preferences change.
What you are trying to describe- the "meshing" in a good, traditional pairing, is much more difficult to do with many meals that (many of us) might eat on a daily basis. I can still have a wonderful, exciting pairing- but it is not the same as a traditional one. I think these new pairings and experiences will not be thought of as inferior ones. I would bet that comments like "not as food friendly" will cease or change in the near future.
I also think there will be new "classic" pairings as once "exotic" food is now commonplace and people want to drink wine with their dinner. I am interested to see what happens with the recent surge in wine popularity in Asian countries. I recently sold at auction in Hong Kong. Those folks are not drinking all this wine with steak and potato. I hope something exciting comes from this new passion there!
With and without food.
...........AND that is exactly what the OP's issue is. The term "food friendly" has changed. It is more typical (now) to choose a wine that doesn't clash with your dinner- but also -that doesn't necessarily enhance it- in a traditional way.
>>>>>"I begin to understand the criticism of California fruit as not so food friendly, as they seem to stand apart from food">>>>>
Exactly! What is wrong with that? Sometimes it is not about a "classical" pairing because the food is not "classical". I think ...if you stretch... you can certainly find a wine that enhances your "alternative" meal, but chances will be that it is not a classical French wine. So, by the new definition of "food friendly"...French is not the "be all to end all" for wine/food pairings.
Mixers for vodka with specific needs
I drink stevia in plain soda or unsweetened seltzer. This stuff is really good:
http://www.amazon.com/SWEETLEAF-Stevia-Liquid-VALENCIA-Orange/dp/B000E8O6CG/ref=sr_1_2?ie=UTF8&qid=1336538402&sr=8-2
Just 5 or 6 drops in sparkling water or decaf iced tea is perfect for me. I don't typically drink sweetened drinks with vodka- but I don't see why you couldn't with this. I use regular (non flavored) Truvia in some drinks too- where you wouldn't want a flavor- but I think the liquid tastes better in general. My health food store has ALL kinds of flavors- I bet you could find a fruit one you like.
You might try this in a sparkling water WITH a flavored vodka.
Bottle sizes for tonic water/club soda
I'm sorry, I meant they are similar to Fever Tree. Like Veggo, I also buy them in a 4 pack and the little bottles are about 6 oz each. One small bottle makes 2 G &T's for us, just perfect.
Bottle sizes for tonic water/club soda
I give a vote for Q tonic water. It is made with agave and real quinine. It is lower in calories, which is a nice benefit. The taste is far superior to anything else I have tried.
I like fever tree too, but it has an orange taste and I don't always want that in my G & T.
With and without food.
This!
I was just having a discussion with my spouse about this very issue. We have a wine collection for fun and profit. I sell at auctions, but we also have been "drinking it down" for over three years now. Mostly aged Bords and Burgs and aged Napa cult cabs. My "drinking down" has come to a slow crawl. It is directly related to a change in our food choices and lifestyle.
We cook outside at least 6 months out of the year. I am consistently choosing bold Napa and WA wines, crisp Spanish and Portuguese wines and big Aussie wines. They just go better with what we are eating and when and where we are cooking and eating.
Tonight was ceviche and handmade corn chips with butternut squash coconut soup- outside on a coolish, sunny day around the fire pit. I "paired" it with a Left Coast Cellars Chardonnay. I put "paired" in quotes -as it is really more about having the wine stand on it's own- against the food...and not clash. Both wine and food were fabulous but I can't say that either "enhanced" one another. Many foods I prepare these days would likely not be "enhanced" by the wine or vise verse. But heck...I would drink wine with a PBJ if I could. I love wine :)
Breast cancer diet recommendations?
Sally Fallon suggests adding apple cider vinegar to bones making stock to draw out more minerals. You can even add egg shells and vinegar to add calcium to the broth. When I use the crock pot for this (24 hours)- the egg shells and bones get very soft and the stock is jelly when refrigerated. I bet this would be good for your sister.
What 20 dishes should I know how to make without a recipe?
A well balanced light pasta dish (cheese, oil, meat/veg)
Gazpacho
Meatballs- master recipe for beef, veal and pork
Cream of ______ soup
Pizza
Sugar cookies
Hummus
A well structured demi-glace
Salsa varieties
Grilled fish
Basic Muffins
perfect poached eggs
Polenta
A favorite salad dressing
Shellfish with wine broth
A balanced Stir fry
Oso bucco
A berry pie
A Julia Child's egg recipe
and
an Old Fashioned
a Bloody Mary
a Martini
:)
Wait staff and hand washing
Yes, I relate. That is disgusting. I try not to think about those things when I eat out. You really have no control or no knowledge of unsanitary practices most of the time. It likely won't kill you- but it is soooo disgusting to witness it- nonetheless!
I was at a drive through and as I was pulling up to the window- the employee put his finger up his nose, got something out of it, rolled it up and tossed it aside. Then put my fries in the bag with same hand. I was too stunned at the time, in a hurry, and didn't say anything. Just threw out my food. I called later and asked for a refund due to "sheer grossness". I got the refund, but I still struggle to not think about all the "yuk" that comes with having other people touch your food.
I'm in the mood for Italian...
No, what I make is not Eggplant Parmesan, but I make that too and like it :)
Eggplant lasagna is very different- the eggplant is not fried or baked, coated in breadcrumbs or flour, etc. ....and this is made with ricotta like lasagna.
I'm in the mood for Italian...
No I don't. Roasting them dries them out pretty well.
I'm in the mood for Italian...
I peel (I like a bit of skin left on it) and slice the eggplant length wise, then brush with olive oil and sprinkle with S & P, then roast them well in the oven first. Get them dark on the edges and soft- really roasted. Then use in place of lasagna noodles. I get 3 layers from 2 eggplants. I also use alot of ricotta with eggs and cheese in the middle layer- makes a great white, firm "stripe" down the middle... it looks pretty cool being red, white and purplish :)
