Some Sherry

[Jeff Grossman]

Can we reduce some Geyserville for a New World 'hoisin'? That should enhance the wine-friendliness of the dish.

 

[Steve Guattery]

originally posted by Yixin:
I prefer tea.

Which varietal?

 

[SFJoe]

originally posted by D. Zylberberg:
Really bangin' Peking Duck

Where do you suggest?

 

[kirk wallace]

originally posted by SFJoe:

originally posted by D. Zylberberg:
Really bangin' Peking Duck

Where do you suggest?

I'll note that both duck tongue and duck balls are served in some fine places; although not together, as far as I know, and not "Peking" style. Like Joe, I am very interested to know, David, where you go for bangin' PD.

 

[Sharon Bowman]

I like the drift of this thread.

(And, said the voyeur, I also want to know about such Peking duck.)

On a winier note, that La Bota 21 Palo Cortado was something.

And the Edmunds St. John was my true friend. Wonderful biz.

 

[SFJoe]

originally posted by kirk wallace:

originally posted by SFJoe:

originally posted by D. Zylberberg:
Really bangin' Peking Duck

Where do you suggest?

I'll note that both duck tongue and duck balls are served in some fine places; although not together, as far as I know, and not "Peking" style. Like Joe, I am very interested to know, David, where you go for bangin' PD.

I know a biologist who did some research years ago on nematodes that live in duck nostrils. As he said then, "poor ducks can't pick their noses." Neither, I suppose, can they...

 

[Jeff Grossman]

originally posted by SFJoe:
I know a biologist who did some research years ago on nematodes that live in duck nostrils. As he said then, "poor ducks can't pick their noses." Neither, I suppose, can they...

...slather themselves with hoisin and run out to the singles' bars?

 

[scottreiner]

tse yang in midtown had what was for me the best peking duck in nyc, as long as you asked them to go light on the hoisin and got the lack beans for the second course. alas, i hear the restaurant is no more. i too am drooling to here the answer to the bangin' duck...

 

[Yixin]

originally posted by Steve Guattery:

originally posted by Yixin:
I prefer tea.

Which varietal?

Trite and tested. Pu-Er, not too aged.

 

[Steve Guattery]

originally posted by Yixin:

originally posted by Steve Guattery:

originally posted by Yixin:
I prefer tea.

Which varietal?

Trite and tested. Pu-Er, not too aged.

OK, that sounds good to me.

Nanjing seems to be duck central, but I haven't run into the Peking variety. One local specialty is an excellent duck blood soup (鸭血粉丝汤) that can be found all over. There's also salted duck (don't know the Chinese - will have to ask my students) that's pretty damn good, too.

 

[SFJoe]

originally posted by Jeff Grossman:

originally posted by SFJoe:
I know a biologist who did some research years ago on nematodes that live in duck nostrils. As he said then, "poor ducks can't pick their noses." Neither, I suppose, can they...

...slather themselves with hoisin and run out to the singles' bars?

Hmmmmm. Seems to be hummus, not hoisin.

 

[Saina Nieminen]

I have to ask: what's wrong with Adam?

 

[Jeff Connell]

originally posted by SFJoe:
I know a biologist who did some research years ago on nematodes that live in duck nostrils. As he said then, "poor ducks can't pick their noses." Neither, I suppose, can they...

pick their friends? I think they can.

 

[Ian Fitzsimmons]

originally posted by Jeff Connell:

originally posted by SFJoe:
I know a biologist who did some research years ago on nematodes that live in duck nostrils. As he said then, "poor ducks can't pick their noses." Neither, I suppose, can they...

pick their friends? I think they can.

originally posted by kirk wallace:

I'll note that both duck tongue and duck balls are served in some fine places; although not together ... PD.

Hm.

 

[Zachary Ross]

originally posted by D. Zylberberg:
Really bangin' Peking Duck (i.e., not what you get at PDH) is terrific with old wine, hold the hoisin. The key is the smoke from the hardwood.

Still waiting on the bangin' Peking Duck leads.

 

[Sharon Bowman]

Yes! Get the leads out, D.!

 

[Ian Fitzsimmons]

Ah, but did you lay your duck on the bed?

 

[VS]

originally posted by SFJoe:
monstrous purple wines made by VS.

They are still rather purple, but due to some unexplainable sissification process we've undergone (probably the effects of the anti-flavor elite on us), I am concerned that they're less and less monstrous. Try an 07 and judge. (My goodness, I see it's only available in the Bronx within NYC, according to WineSearcher...)

 

[Oswaldo Costa]

We eagerly await the first carbonic Bobal.

 

[VS]

originally posted by Oswaldo Costa:
We eagerly await the first carbonic Bobal.

We've done our first whole-cluster batches in 2011, in semi-carbonic. But it'll go into the final blend - unless we keep a barrel for friends.