Tämä viestiketju on "uinuva" —viimeisin viesti on vanhempi kuin 90 päivää. Ryhmä "virkoaa", kun lähetät vastauksen.
1pgmcc
I have just enjoyed a lunch of cockles, brown bread, green leaves and white wine.
Damn the dishes and the laundry.
Damn the dishes and the laundry.
2LolaWalser
Ay-men!
Green leaves? Just... any?
...eucalyptus?
Green leaves? Just... any?
...eucalyptus?
4LolaWalser
Golden cockles, I presume?
I'm making a decadent paprikash today.
I'm making a decadent paprikash today.
5Makifat
You've hit upon one of my peeves....
The usual scenario. We've just finished a fine meal and the waiter sneaks up on his tippy-toes and whispers conspiratorially into my ear: "Would you care to try our double chocolate chocolate death squad fudge chocoluxury? It's just sooooo decadent!!"
I'm always tempted to say, "Decadent? Unless you're serving it naked from a silver chariot drawn by a gilded elephant led by a troop of ethiopian eunuchs, with a jewel-encrusted crucifix up your ass, I don't think so!"
Damn the dishes and the laundry.
Now that's decadence!
The usual scenario. We've just finished a fine meal and the waiter sneaks up on his tippy-toes and whispers conspiratorially into my ear: "Would you care to try our double chocolate chocolate death squad fudge chocoluxury? It's just sooooo decadent!!"
I'm always tempted to say, "Decadent? Unless you're serving it naked from a silver chariot drawn by a gilded elephant led by a troop of ethiopian eunuchs, with a jewel-encrusted crucifix up your ass, I don't think so!"
Damn the dishes and the laundry.
Now that's decadence!
6LolaWalser
You haven't had my champagne-pickled toad & virgin blood paprikash...
7pgmcc
This evening: Smoked and fresh salmon paté, brown bread, "green leaves", tomato and white wine. All followed with a cup of tea and Frys' Turkish Delight. Mmmmmm!
( Smoked and fresh salmon paté = portion of smoked salmon; portion of poached salmon - cut up into little pieces & mixed. Squeeze in juice of about two large lemons. Sprinkle generously with dill. Mix up thoroughly and place in fridge for a while (until cold). Serve chilled. Mmmmmmm!
( Smoked and fresh salmon paté = portion of smoked salmon; portion of poached salmon - cut up into little pieces & mixed. Squeeze in juice of about two large lemons. Sprinkle generously with dill. Mix up thoroughly and place in fridge for a while (until cold). Serve chilled. Mmmmmmm!
8LolaWalser
Greeeeeeeen leeeaves, was miiiiiiiii delight, greeeen leaves my sweeet bok choy...
9marietherese
Greeeeeeeen leeeaves, was miiiiiiiii delight, greeeen leaves my sweeet bok choy...
I am choking on my Fèvre Chablis, lady, and it is all your fault!
I am choking on my Fèvre Chablis, lady, and it is all your fault!
10soniaandree
Can anyone send me some Pimm's number 1 my way? It's Pimm's o'clock! ;-)
11LolaWalser
Everything is always all my fault... It's in my contract...
Marietherese, teach us about wine. For example. I am planning to make my first coq au vin. The amount suggested is pretty much an entire bottle. I am loath to have the chicken drink better wine than I do. Besides, what would be the best sort to use?
I await suggestions Lord-Rochester-monkey-brite.
Marietherese, teach us about wine. For example. I am planning to make my first coq au vin. The amount suggested is pretty much an entire bottle. I am loath to have the chicken drink better wine than I do. Besides, what would be the best sort to use?
I await suggestions Lord-Rochester-monkey-brite.
12Nicole_VanK
It's originally a regional dish from Burgundy, so I would advize a wine from that region (if you can get it in Toronto at a reasonable price).
French Regional cooking by Anne Willan suggests about half a bottle to marinade c. 2 kilo's of chicken though.
French Regional cooking by Anne Willan suggests about half a bottle to marinade c. 2 kilo's of chicken though.
13LolaWalser
Burgundy, you say. We have one vote for burgundy! Could it possibly matter much? I'm used to cooking with Masi and Barolo--that is, I actually have those in the pantry.
My recipe calls for 700 ml. Reasonable price. No clue as to what is a reasonable price for wine.
Isak Dinesen, paraphrased: "When you come to think of it, what is man but an elaborate machine for turning the red wine of Shiraz into urine"?
My recipe calls for 700 ml. Reasonable price. No clue as to what is a reasonable price for wine.
Isak Dinesen, paraphrased: "When you come to think of it, what is man but an elaborate machine for turning the red wine of Shiraz into urine"?
14pgmcc
#13 LolaWalser
My recipe calls for 700 ml.
#12 BarkingMatt
Anne Willan suggests about half a bottle
Lola, you seem puzzled in attempting to reconcile the above two statements. I thought it was obvious.
Half the bottle goes into the dish while the other half is sipped slowly by the cook as the meal is prepared.
My recipe calls for 700 ml.
#12 BarkingMatt
Anne Willan suggests about half a bottle
Lola, you seem puzzled in attempting to reconcile the above two statements. I thought it was obvious.
Half the bottle goes into the dish while the other half is sipped slowly by the cook as the meal is prepared.
15Nicole_VanK
I'm used to cooking with Masi and Barolo--that is, I actually have those in the pantry.
Between those two I would opt for the Masi.
Obviously pgmcc is right in what to do with the rest of the bottle. I wasn't suggesting there should be any leftovers ;-)
Seriously though: the difference might lie in the fact that Willan also calls for a same quantity of bouillon (broth).
Between those two I would opt for the Masi.
Obviously pgmcc is right in what to do with the rest of the bottle. I wasn't suggesting there should be any leftovers ;-)
Seriously though: the difference might lie in the fact that Willan also calls for a same quantity of bouillon (broth).
16LolaWalser
Considering I get tipsy just reading the wine label, drinking while cooking would make for a very adventurous experimental meal...
17marietherese
As Soniaandree noted, the original origin of coq au vin is Burgundian and presumably the wine used was as well. But really, all you need is a decent, medium-bodied, moderately-acidic red wine without excessive oak or tannins or heavy, grapey qualities. I like to use a basic Joseph Drouhin or Louis Latour Burgundy (widely available internationally and fairly cheap-their basic wines are sometimes labeled by varietal for the international market so you may see a Drouhin or Latour wine labeled "Pinot Noir" or "Chardonnay" rather than Burgundy-that's fine) but a pleasant Australian*, New Zealand or Tasmanian Pinot Noir will work fine, as will a fresh, young, inexpensive Grenache-dominant Côtes du Rhône. Just try to make sure the wine isn't too high in alcohol (under 14%) and isn't tannic (doesn't dry your mouth out when you taste it, which means you should probably stay away from Nebbiolo-based wines like Barolo as well as something like Bordeaux. These latter do make great sauces for beef and lamb dishes, though). I don't believe in using great wines when cooking. Good wines are fine but if you weep as you pour it into the pot, you're wasting money.
*I used to make a pitted cherry dessert syrup that required two full bottles of Burgundy. I used Lindemann's basic Pinot Noir instead. Foodies raved over the result. QED.
*I used to make a pitted cherry dessert syrup that required two full bottles of Burgundy. I used Lindemann's basic Pinot Noir instead. Foodies raved over the result. QED.
18marietherese
@16 Considering I get tipsy just reading the wine label, drinking while cooking would make for a very adventurous experimental meal...
You are such a light-weight! :-) The next time you come out my way, you need to cook with me! A bottle before dinner, a bottle or two during and one with dessert! That's the rule in my house! I'll have you up to speed in no time!
You are such a light-weight! :-) The next time you come out my way, you need to cook with me! A bottle before dinner, a bottle or two during and one with dessert! That's the rule in my house! I'll have you up to speed in no time!
19marietherese
Me 17 "the orginal origin..."
I swear, sometimes I make myself weep. *hangs head in shame and shuffles off to remedial English class*
I swear, sometimes I make myself weep. *hangs head in shame and shuffles off to remedial English class*
20LolaWalser
**jotting, jotting, noting** Matt said that about Burgundy! Sonia is (I hope) nursing a Pimm's! It's almost cocktail time in Europe!
I love, LOVE making wine people talk. It's like beautiful exotic birdsong--"tannins chirp chirp acidic tweeeeet grapey to-weet to-whooooo Grenache-dominant warble warble..."
Basic pinot! Can do!
I used to make a pitted cherry dessert syrup that required two full bottles of Burgundy.
Sweet Cheeses! So what do you do with the syrup, is it a drink base or glaze?
The next time you come out my way
I can't wait! Seriously, you'll see me ere the year is out. Somehow I fear that drinking regime wouldn't get me up to speed so much as put to sleep (for weeks), but you may experiment as you like! The oddest of my seven or so drinking experiences was in Cuba, when after a single drink of rum I found I couldn't get up away from the table. I could have fallen off the chair and rolled away, but not walked away. So I remained sitting there for another hour, smiling beatifically, until life returned to my legs. I know and fear my limits now!
I love, LOVE making wine people talk. It's like beautiful exotic birdsong--"tannins chirp chirp acidic tweeeeet grapey to-weet to-whooooo Grenache-dominant warble warble..."
Basic pinot! Can do!
I used to make a pitted cherry dessert syrup that required two full bottles of Burgundy.
Sweet Cheeses! So what do you do with the syrup, is it a drink base or glaze?
The next time you come out my way
I can't wait! Seriously, you'll see me ere the year is out. Somehow I fear that drinking regime wouldn't get me up to speed so much as put to sleep (for weeks), but you may experiment as you like! The oddest of my seven or so drinking experiences was in Cuba, when after a single drink of rum I found I couldn't get up away from the table. I could have fallen off the chair and rolled away, but not walked away. So I remained sitting there for another hour, smiling beatifically, until life returned to my legs. I know and fear my limits now!
21pgmcc
#20 after a single drink of rum I found I couldn't get up away from the table
You're not supposed to drink it from pint glasses.
You're not supposed to drink it from pint glasses.
22LolaWalser
I drank from what they gave me! A thimble!
23Makifat
In my misspent youth, I downed a bottle of rum while flirting and staring into the Gulf of Mexico. The foreplay came to an abrupt end when I saw Lucifer rise from the dark waves. My compatriots carried me back to our lodgings, raving. I'm afraid I didn't leave a very good impression on my "date".
24pgmcc
#23
What about the impression you left on Lucifer. It sounds like he arrived and you left. It's probably the last time he goes to any of your parties.
What about the impression you left on Lucifer. It sounds like he arrived and you left. It's probably the last time he goes to any of your parties.