4 Wines w/dinner (menu)

[Peter Creasey]

MENU:

. . . . . Pete

 

[Jonathan Loesberg]

Why is this dotted with free-floating inverted commas, some of them enclosing phrases for no reason ('roast duck' breast?) and some of them just weirdly drifting about (sous 'vide?)?

 

[MLipton]

originally posted by Jonathan Loesberg:
Why is this dotted with free-floating inverted commas, some of them enclosing phrases for no reason ('roast duck' breast?) and some of them just weirdly drifting about (sous 'vide?)?

I believe that you're seeing the serifs in that font, Jonathan.

Mark Lipton

 

[Peter Creasey]

Yes, I agree, those are just part of the selected font.

. . . . Pete

 

[Christian Miller (CMM)]

Love scallops and love oxtail, but I just don't see them together. Seems like they wouldn't help each other. Or the oxtail would obliterate the delicacy of the scallop, kind of like serving foie gras or chanterelles in a rich tomato and olive sauce.

 

[Peter Creasey]

Christian, I don't disagree.

Taken individually, each was delicious. Taken together, less so...



And not an easy match for a wine. The Hermitage Blanc is probably one of the few wines that somehow can manage to "work" passably. And, by the way, the Paul Jaboulet Aine Chevalier de Sterimberg Hermitage Blanc '14 was superb...a real joy...and fortunately they were pouring plenty of it.

. . . . Pete

 

[Jeff Grossman]

Scallop and Oxtail is a combination that has been done before (Jean-Louis Palladin may have been the first). The rich, dense, minerally scallop flesh works well with the winey, salty, minerally sauce of the oxtail. It is also known in Spain, I believe, and I have had a Portuguese dish of clams and stewed pork.

 

[georg lauer]

originally posted by Jeff Grossman:
Scallop and Oxtail is a combination that has been done before (Jean-Louis Palladin may have been the first). The rich, dense, minerally scallop flesh works well with the winey, salty, minerally sauce of the oxtail. It is also known in Spain, I believe, and I have had a Portuguese dish of clams and stewed pork.

The clam and pork stew is a classic. And can be quite delicious.
I can also follow with using a bit of wine and oxtail based sauce with scallops. But the braised oxtail meat itself i have a very hard time seeing as a good combo. These textures really fight each other.

 

[Christian Miller (CMM)]

originally posted by Jeff Grossman:
Scallop and Oxtail is a combination that has been done before (Jean-Louis Palladin may have been the first). The rich, dense, minerally scallop flesh works well with the winey, salty, minerally sauce of the oxtail. It is also known in Spain, I believe, and I have had a Portuguese dish of clams and stewed pork.

Count me still skeptical; but I'm also not a fan of the fish with sauces based on meat stocks, that were fashionable recently. There are all kinds of delicious dishes involving both shellfish and sausages. Somehow they don't strike me as similar to oxtail+scallop. De gustibus etc.

 

[Tristan Welles]

originally posted by Christian Miller (CMM):

originally posted by Jeff Grossman:
Scallop and Oxtail is a combination that has been done before (Jean-Louis Palladin may have been the first). The rich, dense, minerally scallop flesh works well with the winey, salty, minerally sauce of the oxtail. It is also known in Spain, I believe, and I have had a Portuguese dish of clams and stewed pork.

Count me still skeptical; but I'm also not a fan of the fish with sauces based on meat stocks, that were fashionable recently. There are all kinds of delicious dishes involving both shellfish and sausages. Somehow they don't strike me as similar to oxtail+scallop. De gustibus etc.

awful combination of textures.

 

[Rahsaan]

originally posted by Christian Miller (CMM):
Count me still skeptical; but I'm also not a fan of the fish with sauces based on meat stocks, that were fashionable recently.

Is that really just a recent thing? As a pescetarian, it seems like they've been the bane of my existence for my entire life (whether or not you think I'm young enough for all of my existence to be recent is another story). I always attributed it to the desire to amp up the savory depth of fish dishes, but of course totally unnecessary for my palate.

 

[Peter Creasey]

originally posted by Christian Miller (CMM): I'm also not a fan of the fish with sauces based on meat stocks

One of the all-time best dishes I've encountered was a long time ago by the premier restaurant here in town.

It was a large scallop that had been horizontally cut in half so that a flat dark truffle could be inserted and then the scallop was put back together so that the equator of the scallop showed the dark truffle. Then a dark sauce was served around it. Really a compelling dish visually, aromatically, and by taste. I even remember how well it went with a 1976 Jordan Cabernet Sauvignon.

Granted, altogether not an intuitive good combination perhaps, but it worked beautifully (and memorably).

. . . . . Pete

 

[Jonathan Loesberg]

originally posted by MLipton:

originally posted by Jonathan Loesberg:
Why is this dotted with free-floating inverted commas, some of them enclosing phrases for no reason ('roast duck' breast?) and some of them just weirdly drifting about (sous 'vide?)?

I believe that you're seeing the serifs in that font, Jonathan.

Mark Lipton

Is this why there is a font called sans serif?

 

[MLipton]

originally posted by Jonathan Loesberg:

originally posted by MLipton:

originally posted by Jonathan Loesberg:
Why is this dotted with free-floating inverted commas, some of them enclosing phrases for no reason ('roast duck' breast?) and some of them just weirdly drifting about (sous 'vide?)?

I believe that you're seeing the serifs in that font, Jonathan.

Mark Lipton

Is this why there is a font called sans serif?

Dunno if you’re being ironical here, but there’s a whole family of sans serif fonts. Compare Times to Helvetica to see the difference between a classic serif vs a classic sans serif font.

Mark Lipton

 

[Oswaldo Costa]

originally posted by Jonathan Loesberg:

originally posted by MLipton:

originally posted by Jonathan Loesberg:
Why is this dotted with free-floating inverted commas, some of them enclosing phrases for no reason ('roast duck' breast?) and some of them just weirdly drifting about (sous 'vide?)?

I believe that you're seeing the serifs in that font, Jonathan.

Mark Lipton

Is this why there is a font called sans serif?

It’s why there is a song called I Shot the Serif

 

[Christian Miller (CMM)]

originally posted by Oswaldo Costa:

originally posted by Jonathan Loesberg:

originally posted by MLipton:

originally posted by Jonathan Loesberg:
Why is this dotted with free-floating inverted commas, some of them enclosing phrases for no reason ('roast duck' breast?) and some of them just weirdly drifting about (sous 'vide?)?

I believe that you're seeing the serifs in that font, Jonathan.

Mark Lipton

Is this why there is a font called sans serif?

It’s why there is a song called I Shot the Serif

It's a rough town that is sans serif.

 

[Christian Miller (CMM)]

originally posted by Peter Creasey:

originally posted by Christian Miller (CMM): I'm also not a fan of the fish with sauces based on meat stocks

One of the all-time best dishes I've encountered was a long time ago by the premier restaurant here in town.

It was a large scallop that had been horizontally cut in half so that a flat dark truffle could be inserted and then the scallop was put back together so that the equator of the scallop showed the dark truffle. Then a dark sauce was served around it. Really a compelling dish visually, aromatically, and by taste. I even remember how well it went with a 1976 Jordan Cabernet Sauvignon.

Granted, altogether not an intuitive good combination perhaps, but it worked beautifully (and memorably).

. . . . . Pete

I recall that was the invention of one of the top French chefs resident in NYC, and he called it "black tie scallops". But I could be imagining it, this was a long time ago, late in the nouvelle cuisine era.

 

[Jeff Grossman]

originally posted by Oswaldo Costa:

originally posted by Jonathan Loesberg:

originally posted by MLipton:

originally posted by Jonathan Loesberg:
Why is this dotted with free-floating inverted commas, some of them enclosing phrases for no reason ('roast duck' breast?) and some of them just weirdly drifting about (sous 'vide?)?

I believe that you're seeing the serifs in that font, Jonathan.

Mark Lipton

Is this why there is a font called sans serif?

It’s why there is a song called I Shot the Serif

Eyeshot the Seraph

 

[Peter Creasey]

originally posted by Christian Miller (CMM): I recall that was the invention of one of the top French chefs resident in NYC, and he called it "black tie scallops".

Yes, Christian, I was trying to recall what this restaurateur here called it and, bingo, he called the dish by the same name as what you're referencing. Of course, the restaurateur here (a close friend) never mentioned where he picked up the dish or its name.

. . . . . Pete

 

[Jeff Grossman]

originally posted by Peter Creasey:

originally posted by Christian Miller (CMM): I recall that was the invention of one of the top French chefs resident in NYC, and he called it "black tie scallops".

Yes, Christian, I was trying to recall what this restaurateur here called it and, bingo, he called the dish by the same name as what you're referencing. Of course, the restaurateur here (a close friend) never mentioned where he picked up the dish or its name.

Google sez it was created by Daniel Boulud (and is published in one of his cookbooks).