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Gumphof for Thanksgiving meal?

No, I wasn't relying on this one bottle to be it. Basically, I'm planning to provide the wine for the Thanksgiving meal. The original group size rose by several people, and I was concerned that I would not have enough wine. But, the headcount just dropped back down again, so I'm less concerned about running out of wine. Note: I will be traveling to the dinner by train (as opposed to car) and will have to transport all the wine by hand. That was part of the motivation to make use of a wine that was already at the destination. Also, the dinner is on the more informal side, and no one is a wine connoisseur or anything

I think we should have enough wine, without having to open the Schiava, which I assume you're suggesting may be better left out.

I bought the bottle over the summer after reading a Wall Street Journal article on wines from Alto Adige (not sure if a WSJ subscription will be required to open the link below). As to storage, it's basically just been "sitting around" in a house or apartment, so whatever temperature those places were (low 70s?)

http://online.wsj.com/news/article_em...

2 days ago
uwsgrazer in Wine

Gumphof for Thanksgiving meal?

Yes, you're right. I don't actually have the wine bottle with me now and posted in haste, in my efforts to try to figure out things! Thanks for the clarification.

2 days ago
uwsgrazer in Wine

Gumphof for Thanksgiving meal?

I believe this wine may also go by the name Vernatsch, if that helps. It's produced in northern Italy, in the Alto Adige region.

Nov 25, 2014
uwsgrazer in Wine

How to avoid mold on bread?

Wow, I had no idea. I feel as if there have been times when I've seen "spots" on bread that was definitely within its "sell by" date and had been stored in what I would think were acceptable conditions. After careful scrutiny, I kind of assumed that the spots were just flour or something (perhaps I cut off that section of the bread before using the rest). I guess in hindsight maybe it was mold. I'm kind of amazed how sensitive something as basic and straightforward as bread seems to be!

Nov 23, 2014
uwsgrazer in General Topics

Gumphof for Thanksgiving meal?

I know, my understanding is that this wine is perhaps best served in summer months, but I'm wondering, as it seems to have some of the qualities of other reds that are recommended to serve at Thanksgiving. Or perhaps I'm wrong on this front. Regardless, is this a wine that would pair well with a traditional Thanksgiving meal of turkey, various sides, etc.?

Long story short, I happen to have a bottle from the summer that is already located where the Thanksgiving meal in question will be held. So while I might not actively look to bring this wine, I figure if it's already there and could work, we might want to use it

Nov 23, 2014
uwsgrazer in Wine

How to avoid mold on bread?

Thank you, very helpful information.

I'm a bit confused, though, on why McGee wrote, "Once a little mold forms on bread, you must throw it all out."

At times, I have just cut away the bad part. As far as I know, there have been no adverse consequences as a result of this.

Am I missing something, is it really necessary to toss an entire loaf of bread when the mold seems to be limited to only a certain section of the bread? Okay, I realize that maybe there's mold not evident to the naked eye, but that could always happen. I mean, if the bread has been sitting around for weeks and there's mold, that might be another story, but if it's been around only a few days and mold has started to form, do people toss everything?

Nov 23, 2014
uwsgrazer in General Topics

Preference for Napa or Savoy Cabbage?

I haven't eaten both cabbage types, at least not knowingly so, but I'm kind of surprised that Savoy cabbage is so difficult to find in Boston. I live in NYC (Manhattan) and buy Savoy cabbage at Fairway here. Come to think of it, I actually bought the last head at a grocery chain (Morton Williams). Sorry, I don't really have any suggestions for you, I guess I'm just addressing your comment about Savoy cabbage perhaps being more available in the UK and Europe.

Nov 22, 2014
uwsgrazer in General Topics

How to avoid mold on bread?

I live in New York City. The temperatures varies, but I think it was probably on the cool side when I last had the mold issue so ~70 degrees or so would be my best guess. Nope, not particularly humid at all.

Nov 22, 2014
uwsgrazer in General Topics

How to avoid mold on bread?

In this case, the bread that went bad was commercial sliced bread (Bread Alone, so not cheap). Good reminder, I've done what you've suggested, in the past. If I know that I plan to, say, bring sandwiches for lunch the next two days, that works well. I just find my meal planning isn't always so easy to determine, at times.

Nov 22, 2014
uwsgrazer in General Topics

How to avoid mold on bread?

Yeah, I definitely keep bread in the fridge, but even then I've had mold issues. Still, I find that it's better than keeping it out. In this instance, though, I just bought the bread yesterday (very nice Italian semolina bread) and would prefer to not have it dry out in the fridge. I just don't want to find the (partial) loaf all moldy when I open it. Originally, that would have been tonight, but now it looks as if we may go out, so perhaps I should throw it in the freezer ...

Thanks for the head's up on the Cook's piece, I'll try to get my hands on it

Nov 22, 2014
uwsgrazer in General Topics

How to avoid mold on bread?

Yeah, I've thought of that, but I live in an apartment where freezer space is at a premium. That said, I already have so much bread stashed in there. I can't even keep track of it all; the only good thing is that it's reasonably expendable, when I need to free up space to store other, higher priority (more expensive) food.

Nov 22, 2014
uwsgrazer in General Topics

How to avoid mold on bread?

Whew, thanks for all the replies. I kind of thought it was something about *me* that led the bread to go bad so quickly! I'm somewhat relieved to see that it's a more common problem than I realized.

Nov 22, 2014
uwsgrazer in General Topics

How to avoid mold on bread?

While I don't necessarily know exactly how bread gets moldy, I realize that keeping bread dry should help to avoid mold. But, I still find at times that to my dismay a lovely loaf of bread can end up with spots of mold on its exterior -- even after only a couple of days of purchase and careful handling (e.g., taking care to not touch the unused bread, keeping moisture out, etc.).

I'm almost at the point of looking at my bread with trepidation, for fear of finding little gray / white furry spots sprouting. Gross. Help, please!

Nov 22, 2014
uwsgrazer in General Topics

Recommendations for Thanksgiving dinner "take-out" in Bethesda

Thank you, Doh and mscoffee1. I noticed that Balducci's will be offering free samples over the weekend (of the Thanksgiving fare, I think / hope). That could be a way to try things out.

Whole Foods would be another possibility, though Balducci's location would probably be a bit more convenient.

Still open to other ideas, including past experience with either shops.

Thanks again

Recommendations for Thanksgiving dinner "take-out" in Bethesda

I'm basically looking for prepared food that only needs to be warmed, not a whole turkey that needs to be cooked. Turkey, nice variety of sides; we'll get dessert elsewhere, so that's not a requirement. Only need to serve up to eight people.

Ideally, the place will be in Bethesda (or Chevy Chase) and preferably open Thanksgiving Day. Cost not really an issue, but not necessarily looking for fancy, more just high-quality and simple.

Thanks!

Ridiculously Downhill Alert: Damascus Bakery

I'm big on "blends" -- I do that with my cereal, yogurt (way too sweet with the store-bought proportions) and so on. Love the idea!

Nov 06, 2014
uwsgrazer in Outer Boroughs

Ridiculously Downhill Alert: Damascus Bakery

Good to know! It takes forever to warm in toaster oven from the freezer. I will definitely try your method next time -- thank you

Nov 06, 2014
uwsgrazer in Outer Boroughs

Ridiculously Downhill Alert: Damascus Bakery

I tend to agree. I bought a plastic bag of cookies there years ago. I didn't like them so much and for whatever reason had one left that I couldn't part with. It's still in my freezer. I think I'll toss it when I go home tonight

Nov 06, 2014
uwsgrazer in Outer Boroughs

Ridiculously Downhill Alert: Damascus Bakery

Thanks, AubWah. Maybe I'll give that a try. I'm kind of sensitive to stuff that's very spicy, but SO can eat it, if I don't.

Nov 06, 2014
uwsgrazer in Outer Boroughs

Ridiculously Downhill Alert: Damascus Bakery

Right. I was referring to the "freshly hand made" pita bread

Nov 06, 2014
uwsgrazer in Outer Boroughs

Ridiculously Downhill Alert: Damascus Bakery

Don't think I've ever had the lamb pies, I like lamb :) I'll have to give them a try next time I visit.

I also load up on spinach pies and agree that they freeze well (as long as I have enough freezer capacity). I find that they taste better warmed in an oven (toaster oven) than zapped in a microwave (not that you suggested that).

I freeze pita bread as well. I just warm them in the toaster oven - works well

Nov 06, 2014
uwsgrazer in Outer Boroughs

Inadvertently (kind of) bought white balsamic vinegar

All great points - thank you everyone!

Nov 06, 2014
uwsgrazer in Home Cooking

Inadvertently (kind of) bought white balsamic vinegar

I'm low on white wine vinegar, which I use for Dorie Greenspan's wheat berry salad recipe (onions, celery, apple, tuna, mustard, in addition to the grain itself). TJ's only had white balsamic vinegar in stock. I kind of "knew" that it wouldn't be the same, but as I love balsamic vinegar, I guess I was compelled to buy it.

My friend said that the balsamic isn't really a substitute for white wine vinegar, but I wonder, would it work anyway, in my wheat berry salad? The recipe makes a fair bit, so it would be kind of a pain to not have it work out. I mean, I don't have to use the balsamic, but if it would work I'll give it a go.

Nov 05, 2014
uwsgrazer in Home Cooking

Ridiculously Downhill Alert: Damascus Bakery

I visited Damascus Bakery last week. I don't have your historical persepctive, as my first visit was only several years ago. That said, after several "misses" on various products (stuffed cabbage, stuffed grape leaves, carrot salad, among others) I tend to stick to at most three products: spinach pies, homemade pita bread and hummus.

The quality of the spinach pies has varied. We've gone from loving them, to having some that were eh to now finding them pretty good. Unclear to me whether the discrepancy is due to us, them or some combination of the two.

It seems kind of hard to mess up pita bread too much, especially as the bar is kind of low in that the store bought options aren't great. That said, I find that I always try to warm the bread now, not sure if that was always the case.

The hummus seemed fine. I certainly wouldn't go out of my way for it, I just sometimes pick up a container if I'm already there for the other products.

Nov 05, 2014
uwsgrazer in Outer Boroughs

Substitutes for Cento Light Tuna Packed in Olive Oil

Thanks, Cheese Boy. I'm kind of surprised to see TJ's products sold on Amazon. But, it looks as if the goods are sold by a third-party. I couldn't find any mention of the quantity, so I'm assuming someone must really, really want TJ's tuna, if they're prepared to pay $12.99 for one 5 oz can!

Oct 20, 2014
uwsgrazer in General Topics

Substitutes for Cento Light Tuna Packed in Olive Oil

Thank you. It's probably not so straightforward and simple, but I'll ask, anyway: of the three tunas you described - light / Skipjack, Albacore and Yellowfin / Ahi - which one is the "healthiest"? Is the mercury aspect of Albacore viewed as significant enough, to want to avoid eating Albacore tuna?

Oct 19, 2014
uwsgrazer in General Topics

Substitutes for Cento Light Tuna Packed in Olive Oil

Thank you. I'll be on the lookout for Genova yellowfin in olive oil, I'd like to try it.

Is yellowfin tuna the same thing as light tuna -- is it just another way of saying the same thing?

Oct 19, 2014
uwsgrazer in General Topics

Substitutes for Cento Light Tuna Packed in Olive Oil

My local grocer used to put this tuna on sale, 2/$5. Lately, the price has been over $4 per can, though. Amazon seems to have a competitive price currently, though that's not always been the case -- plus I'm a bit reluctant to load up on 2 dozen cans.

Are there decent alternatives, for less money? For example, does Whole Foods have a 365 brand that is comparable?

I tend to use the tuna is prepared salads, so the tuna doesn't have to be solid, by the way.

Thanks!

http://www.amazon.com/Cento-Light-Tun...

Oct 19, 2014
uwsgrazer in General Topics

Wine merchant with good prices and selection

Do Wine Library and Wine Shopper offer good prices, or is there another reason they've been getting most of your wine business of late? At least one of them seems to ship to my parents' home state. I'd love to be able to ship them wine to use at family gatherings

Sep 30, 2014
uwsgrazer in Manhattan

Wine merchant with good prices and selection

TJ's Reserve wines as in Trader Joe's? Are these available at Wine Warehouse or do you have to buy them from TJ's on 14th Street?

Thanks again for the name of your red wine "expert"!

Sep 30, 2014
uwsgrazer in Manhattan