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Peter Creasey

Peter Creasey
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. . . . . Pete
 
Todd, I can no longer drink bubbly/fizzy drinks; thus, I did not try it. And didn't hear any comments about it.

I agree with you, though, my prior samplings of that bottling have not been very good.

The earlier abbreviated "racy" comment (not by you) was not understandable, especially since I've seen "racy" as a common descriptor for white Chassagne-Montrachets.

. . . . Pete
 
Warren, egads, very sorry to say but you and Todd have both hit on items I didn't sample.

Since I can't have the reception wine (Champagne), I got there a bit late and missed out on the hors d'oeuvres.

Apologies!

. . . . . Pete
 
originally posted by wrrntl:
Crab BrandadeCould you explain this dish? Olive oil or cream? Potatoes? Salty?
Click to expand...

I'm guessing you could do it by replacing the cod with crab in a basic brandade recipe, which I usually see with potatoes, garlic, olive oil, sometimes cheese. I've never seen cream, but no doubt some version has some.
 
pete, with louis vuitton moet hennessey (lvmh, if you will) buying veuve cliquot some decades ago, its brut has now been in the sugary dosage chemistry set dumps with mumm, moet white star, etc for a good while. have you no shame?

sorry, shouldn't have asked.
 
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