Page 3 of 3 FirstFirst 123
Results 41 to 58 of 58

Thread: Rainy Crummy Saturday Night--what you cooking or drinking?

  1. #41
    Hall Of Fame
    Join Date
    Aug 2004
    Posts
    22,031
    Quote Originally Posted by Borgoguy View Post
    Will look for this, beerfish. I really enjoy wine from Australia, New Zealand and South Africa. Why don't you put this in the Wine Thread, too?
    I was in Australia last year nov/dec and stayed with my brother and sis-inlaw who were down there on a teachers exchange. The small town they were in was right in the middle of one of their main wine making regions. You couldn't swing a dead koala over your head without hitting a vineyard and small winery.

    We went to Banrock station and went on a hike through their wet land area. Talk about bargains at some of the 'cellar door' wineries themselves.

  2. #42
    Hall Of Fame
    Join Date
    Jun 2003
    Location
    Bergen County, NJ
    Posts
    20,096
    Quote Originally Posted by Borgoguy View Post
    I read in the Wine Thread that you and Big L like their sauvignon blanc. It's not brut, but if you like to mix St. Germain, cassis, or Chambord in your sparklers, you and the lady will enjoy it. Not sure how they are being allowed to call it "Champage", though. Usually, the French shut that down pretty quick.

    Barefoot also makes something called a "Pinot Grigio Champagne" which sounds weird but enticing.

    Ya, I thought you could only use the term "champagne" if it came from that region, and everything else was "sparkling wine".

    Their Sav Blanc is really crisp and inexpensive. Better than their Pinot Grigio IMHO.

    _

  3. #43
    Veteran
    Join Date
    Sep 2007
    Posts
    1,521
    Quote Originally Posted by JStokes View Post
    So delicious.




    _
    Sugo looks wonderful, JS. With respect, your dish includes one of my pet peeves: Sugo on uncoated pasta.

    I would like you to place some of your finished sugo into an appropriately sized sauté pan , or skillet, for the number of portions you're preparing. Get it nice and hot, then put in your cooked tagliatelle (still al dente) and let simmer for a minute or two. This allows the pasta to absorb some of the sugo's flavor and color. It will not look so pallid on the plate and you will have elevated your dish.

    Also, I'm assuming you took the shot before adding a nice amount of Parmigiano Reggiano.

  4. #44
    Hall Of Fame
    Join Date
    Aug 2004
    Posts
    22,031
    Quote Originally Posted by JStokes View Post
    Ya, I thought you could only use the term "champagne" if it came from that region, and everything else was "sparkling wine".

    Their Sav Blanc is really crisp and inexpensive. Better than their Pinot Grigio IMHO.

    _
    I think it depends on who you talk to regarding 'champagne'. I think the purists feel that it should only be used for the region.

    I made home made pear champagne/sparkling wine a few years back. I had very little hope that it would actually work and be good because the step to go from non sparkling to sparkling was so damn easy (just do not add stabalization chemicals and add 1/2 cup of ordinary refined sugar).

    When it came time to open a bottle I thought for sure there would be little to no bubbling, boy was i wrong, popped and bubbled just like champagne, i was so damn happy.

  5. #45
    Hall Of Fame
    Join Date
    Jul 2009
    Posts
    10,532
    Meh. I need a pretty plate.

  6. #46
    Veteran
    Join Date
    Sep 2007
    Posts
    1,521
    Quote Originally Posted by JStokes View Post
    Ya, I thought you could only use the term "champagne" if it came from that region, and everything else was "sparkling wine".

    Their Sav Blanc is really crisp and inexpensive. Better than their Pinot Grigio IMHO.

    _
    Quote Originally Posted by Beerfish View Post
    I think it depends on who you talk to regarding 'champagne'. I think the purists feel that it should only be used for the region.

    I made home made pear champagne/sparkling wine a few years back. I had very little hope that it would actually work and be good because the step to go from non sparkling to sparkling was so damn easy (just do not add stabalization chemicals and add 1/2 cup of ordinary refined sugar).

    When it came time to open a bottle I thought for sure there would be little to no bubbling, boy was i wrong, popped and bubbled just like champagne, i was so damn happy.
    No, France has attempted to make use of the term outside of the Region of Champagene as a French Appellation d'Origine Controlée. Sort of like a legal wine "copyright". Some countries don't recognize their authority and call it Champage anyway.

  7. #47
    Banned
    Join Date
    Jun 2007
    Posts
    11,146
    Quote Originally Posted by JStokes View Post
    It's all in jest, you unfunny MF

    I don't allow my GF to touch anything when I cook! Should is cooking challenged anyway, but she's always meddling around asking if she can chop something or do anything. About the only thing I'll allow her to do is stir the pot, maybe grate the parm reggiano.

    And I make her clean up

    _
    I feel the same way. My wife attempts to help in the kitchen when I cook and it pisses me off. I always tell her to get the fukc out but she'll come meddling back.

  8. #48
    Charter JI Member
    Join Date
    May 1999
    Location
    Westchester Co.
    Posts
    38,276
    Quote Originally Posted by JStokes View Post
    So delicious.

    Homemade Tagliatelle



    And the Braised Short Ribs



    _
    that looks pretty damned tasty

  9. #49
    Hall Of Fame
    Join Date
    Jun 2003
    Location
    Bergen County, NJ
    Posts
    20,096
    Quote Originally Posted by Borgoguy View Post
    Sugo looks wonderful, JS. With respect, your dish includes one of my pet peeves: Sugo on uncoated pasta.

    I would like you to place some of your finished sugo into an appropriately sized sauté pan , or skillet, for the number of portions you're preparing. Get it nice and hot, then put in your cooked tagliatelle (still al dente) and let simmer for a minute or two. This allows the pasta to absorb some of the sugo's flavor and color. It will not look so pallid on the plate and you will have elevated your dish.

    Also, I'm assuming you took the shot before adding a nice amount of Parmigiano Reggiano.
    Of course, my friend, I never serve my pasta uncoated. My buddy dumped the pasta onto the serving bowl, so I just put the sugo over it. A faux pas this one time.

    And the parm reggiano I shaved over the individual bowls not family style, because my friends wife like Pecorino Romano on meat sauces.

    _

  10. #50
    All Pro
    Join Date
    Jan 2010
    Location
    Long Island, NY
    Posts
    7,571
    gotta like a woman that enjoys meat sauce.

  11. #51
    Hall Of Fame
    Join Date
    Jun 2003
    Location
    Bergen County, NJ
    Posts
    20,096
    Quote Originally Posted by crossfire View Post
    gotta like a woman that enjoys meat sauce.
    Is sidetown taking notes?

    _

  12. #52
    Hall Of Fame
    Join Date
    Jul 2009
    Posts
    10,532
    Quote Originally Posted by JStokes View Post
    Is sidetown taking notes?

    _
    Don't get me started. You'll regret it.

  13. #53
    Hall Of Fame
    Join Date
    Jun 2003
    Location
    Bergen County, NJ
    Posts
    20,096
    Quote Originally Posted by southside View Post
    Don't get me started. You'll regret it.
    Me, the GF and the younger sopne just finished the Burning Anus Wings.

    Sticking my hand down my pants and drinking Oktoberfest, awaiting Jets football.

    For this little slice of time, life is good.

    _

  14. #54
    Hall Of Fame
    Join Date
    Jul 2009
    Posts
    10,532
    Quote Originally Posted by JStokes View Post
    Me, the GF and the younger sopne just finished the Burning Anus Wings.

    Sticking my hand down my pants and drinking Oktoberfest, awaiting Jets football.

    For this little slice of time, life is good.

    _
    Pics or you know what!

  15. #55
    Hall Of Fame
    Join Date
    Jun 2003
    Location
    Bergen County, NJ
    Posts
    20,096
    Quote Originally Posted by southside View Post
    Pics or you know what!


    _

  16. #56
    Banned
    Join Date
    Jun 2007
    Posts
    11,146
    Quote Originally Posted by JStokes View Post


    _
    I think he wanted to see you put your hands down your pants

    He's weird.

  17. #57
    Hall Of Fame
    Join Date
    Jul 2009
    Posts
    10,532
    Quote Originally Posted by Dimitri_0515 View Post
    I think he wanted to see you put your hands down your pants

    He's weird.
    Lol, I wanted GF pics you homo!


    Well played Stokes. Well played.

  18. #58
    Banned
    Join Date
    Jun 2007
    Posts
    11,146
    Quote Originally Posted by southside View Post
    Lol, I wanted GF pics you homo!


    Well played Stokes. Well played.

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

Follow Us