Surprisingly serendipitous food match

[Jay Miller]

You heard it here first.

Pasta with red sauce and sweet Italian sausage is a really good match with 2000 Tondonia Orango.

 

[Florida Jim]

originally posted by Jay Miller:
Tondonia Orango.

Jay,
I don't know this wine.
Any additional info. you could add?
Best, Jim

 

[Zachary Ross]

I believe Jay means Rosado. Orango is a Coadism?

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[lars makie]

Man, if it is the 2000 Rosado Jay is talking about, that thing seems to be blowing up. I don't think I've read a disparaging word about it yet. Can't wait for it to show up in the middle west.

 

[Ian Fitzsimmons]

Somebody must sell it in Michigan - that's where I ran across it (albeit the '98).

 

[Jay Miller]

originally posted by Zachary Ross:
I believe Jay means Rosado. Orango is a Coadism?

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well done ;)

 

[SFJoe]

It was also pretty great with my leftover chix with vin jaune out of the freezer the other day.

 

[JBrennan]

Michigan has none. Go away.

 

[Yixin]

Always thought chicken did not freeze well?

 

[SFJoe]

originally posted by Yixin:
Always thought chicken did not freeze well?

Dark meat is OK.

 

[Unknown]

originally posted by Yixin:
Always thought chicken did not freeze well?

tondonia came out of the freezer, not chicken.

 

[Joel Stewart]

originally posted by .sasha:

originally posted by Yixin:
Always thought chicken did not freeze well?

tondonia came out of the freezer, not chicken.

tondonia slushy? eew. we had the 93 tonight (unslushed) fuck if the bottle wasn't empty within 30 minutes.

 

[Ian Fitzsimmons]

MSR slushy can be exquisite. Thread drift.

 

[kirk wallace]

originally posted by Ian Fitzsimmons:
MSR slushy can be exquisite. Thread drift.

Is that the eiswein one hears so much about?

 

[Jay Miller]

Anyone have a '95 recently? I keep trying to keep my hands off of it...

 

[Yixin]

originally posted by SFJoe:

originally posted by Yixin:
Always thought chicken did not freeze well?

Dark meat is OK.

No skin, of course. In sauce/jus, or without? Problem is that the dark meat never makes it as far as the fridge, while there is almost always a surfeit of white meat.

 

[Joel Stewart]

originally posted by Yixin:

originally posted by SFJoe:

originally posted by Yixin:
Always thought chicken did not freeze well?

Dark meat is OK.

No skin, of course. In sauce/jus, or without? Problem is that the dark meat never makes it as far as the fridge, while there is almost always a surfeit of white meat.

so true

 

[Thor]

Is there actually a use for white meat that wouldn't be better-fulfilled with dark meat? Without flavoring the crap out of it, I mean?

 

[Joel Stewart]

Minced with fat, then mixed with minced pork and pork fat. Add appropriate herbs and spices, extrude into skin casings, and there you have a decent resolution to the white meat problem.

 

[SFJoe]

originally posted by Yixin:
while there is almost always a surfeit of white meat.

Well, unless there isn't any to start with.