Dugat G-C '99 (warning: photo included)

Peter Creasey

Peter Creasey

Peter Creasey
Claude Dugat Gevrey Chambertin '99 --
Dark red.
Still primary and rather tight, medium ripe dark fruits, appealing earth, blackberries, smoke.
Good structure, tightly packed berry fruits, power, skittish tannins, medium complex, light glycerin, rustic, evolved nicely in the glass and became silky.
Moderate length finish that's full and smooth. [EXCELLENT]

Served with Broiled Veal Chop with Mango/Chutney, Roasted Cauliflower & Green Beans...

jpcdinvc.jpg
. . . . . . Pete
 
Thank you, Thor. Cooking is not about Fatal Attractions toward Corn Pops eaters. (Cereal for you, Mr. Kane.)

Though your bunnies are slightly bedraggled, no?
 
I did feel a little sorry for the bunnies. They looked cold. These looked more comfy, albeit equally dead:

tci_cr06_boq_bunnies_hang.jpg
 
I want to like rabbit (other than in the Richard Adams way) but I would usually rather eat shoe leather.
 
Yes, those are indeed Catalan nationalist bunnies. Not, um, successful ones.

Joe, I'd say you just didn't have it cooked correctly, but who knows?
 
originally posted by Joe_Perry:
I want to like rabbit (other than in the Richard Adams way) but I would usually rather eat shoe leather.
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That sounds like you had tough bunny, Joe. It's kinda like dried out pork loin -- an easy mistake to make. They know how to cook bunny in Burgundy, though, so get yourself hence and see what can be done with lapin and lapereaux.

Mark Lipton
 
The one time I made rabbit, I braised it, and it came out pretty much like braised chicken; chicken goes quite well with Burgundy, so that was fine by me.
 
originally posted by Joe_Perry:
I want to like rabbit (other than in the Richard Adams way) but I would usually rather eat shoe leather.
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That makes no sense. Rabbit is lean (though the saddle can be fairly fatty), but it should not be tough when prepared well. It can be very succulent, actually, and has a different nuance from the other torchbearer white meat, chicken. I'd rather have a rabbit leg than a chicken breast.
 
originally posted by Arjun Mendiratta:
I'd rather have a rabbit leg than a chicken breast.
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I'd rather have a kick to the groin than a chicken breast. But would you rather have a rabbit leg than a chicken leg?
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I can only agree. And while I would indeed rather have a chicken leg (vive le dark meat!) than a rabbit leg, that's somewhat comparing apples and oranges, like saying duck breast is better than chicken breast.

Which brings us full circle.

I still contend that Thor's rabbits are bedraggled in a most disconcerting way. Though I was not checking out their bums, unlike Prof. L.
 
originally posted by Jonathan Loesberg:
originally posted by Thor:
tci_cr06_sheep_heads.jpg

And why not naked bunnies while we're at it, just for Brad?
tci_cr06_boq_rabbit_naked.jpg
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I've never seen rabbit thighs and rumps that looked so nearly human. Where did you see these?
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They do seem uncomfortably similar to skinny little baby butts. I mean, except for the cute tails. And the blood.
 
I've never seen rabbit thighs and rumps that looked so nearly human. Where did you see these?
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You sound disturbingly intrigued, so I'm not sure I should tell you.

Oh, OK. La Boqueria, Barcelona. At one of the counters very close to Le Quim (the lamb heads were directly behind us, along with the brains, organs, and "parts" that...well, they didn't provide the best of all possible aromas in which to dine).

Whoops, I see Mark already answered this.
 
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