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Unorthodox Wine-Food Pairings
- Thread starter Ian Fitzsimmons
- Start date
originally posted by SFJoe:
Don't go too crazy.originally posted by Rahsaan:
Never used bay leaf. Will think about that.
Well now that I've left the land of Milk, Honey, and Real Produce, I am kind of forced into using all these exotic spices to doctor my food.
Chris Coad
Chris Coad
Don't buy into the 'bay leaf' hype. It is, and and shall always be, laurel.
Ian Fitzsimmons
Ian Fitzsimmons
Stop calling me Laurel.
Frank Deis
Frank Deis
Come on Rahsaan, open that "bay" window.
Having spent most of my life in the Northeast I can say you have NO IDEA what it used to be like.
Well, maybe you do, maybe you are imagining hard plastic tasteless tomatoes, iceberg lettuce, spinach in cans only.
It's really not like that any more. Especially if you go to one of those wallet-extracting high end groceries like Wegmans, Whole Foods, etc. There are even edible tomatoes at my local store.
I have no idea how the produce can taste good in December and January. I suppose in some ways I don't want to know. But you can find a tomato with flavor these days, and quite a variety of decent produce year round. I do wait for August when tomatoes reach the heights of ecstasy and I can get a dozen different varieties of heirloom tomatoes at the farmer's market two blocks from my house. That is really special, but you didn't get that year round even back in California.
Frank
Having spent most of my life in the Northeast I can say you have NO IDEA what it used to be like.
Well, maybe you do, maybe you are imagining hard plastic tasteless tomatoes, iceberg lettuce, spinach in cans only.
It's really not like that any more. Especially if you go to one of those wallet-extracting high end groceries like Wegmans, Whole Foods, etc. There are even edible tomatoes at my local store.
I have no idea how the produce can taste good in December and January. I suppose in some ways I don't want to know. But you can find a tomato with flavor these days, and quite a variety of decent produce year round. I do wait for August when tomatoes reach the heights of ecstasy and I can get a dozen different varieties of heirloom tomatoes at the farmer's market two blocks from my house. That is really special, but you didn't get that year round even back in California.
Frank
originally posted by Frank Deis:
Well, maybe you do, maybe you are imagining hard plastic tasteless tomatoes, iceberg lettuce, spinach in cans only.
mmmm...I really miss those days. And don't forget the Green Goddess!
originally posted by SFJoe:
For me, winter tomatoes are spelled San Marzano.
For me, winter tomatoes are spelled concass, which may or may not be a synonym for San Marzano (BTW, have you seen those Canadian San Marzanos? Too bad the EU doesn't have international jurisdiction)
Mark Lipton
originally posted by MLipton:
(BTW, have you seen those Canadian San Marzanos? )
From the volcano?
Jeff Grossman
Jeff Grossman
Rosso di Montalcino and calamari fritti was definitely a bad idea.
I'm in the purist camp re eating oysters.
Port with beef is very good indeed.
I'm in the purist camp re eating oysters.
Port with beef is very good indeed.
I'm in the purist camp re eating oysters..
As am I.
Yesterday, I was having oysters here in DC with a German friend who was shocked and awed that even the oysters were served with ketchup. Oh those Americans!
We then explained to her the concept of cocktail sauce. Although none of us had any reason to use it.
originally posted by Ian Fitzsimmons:
This was a characteristically lame attempt at humor
I'm sorry, there will be none of that here. Serious discussions only, please. Remember, this is about wine and food, serious subjects both with no cause for levity.
U
Unknown
Guest
Coad's cribbed Basque Manatee and Chorizo recipe with GruVe.
Pickled Ortolan babies and Moose.
Water Hemlock and Veggie salad with Bolly.
Pickled Ortolan babies and Moose.
Water Hemlock and Veggie salad with Bolly.
Ian Fitzsimmons
Ian Fitzsimmons
originally posted by mlawton:I'm sorry, there will be none of that here. Serious discussions only, please. Remember, this is about wine and food, serious subjects both with no cause for levity.
It's also about Faberge eggs and diction. But you're right, of course, and I do get the feeling sometimes that my varietal of humor is out of place here.