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Alex

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    Your Favorite California Cab

    in Wine

    Posted · Edited by Alex (log)

    Best ever was a 1978 Mondavi Reserve, tasted at the winery in 1981, then bought three bottles when I got back home. That was my first exposure to really good Cab -- woke me right up. :biggrin:

    I usually drink other reds as my standbys, but if I need a Cal Cab I go with Raymond unless there's a better one on clearance.

    The Heartland & Our Neighbors (October 17-19 )

    in The Heartland: Dining

    Posted

    Another reason to come to Grand Rapids (from today's Grand Rapids Press):

    "McDonald's Corp. hopes a new addition to its premium salad line will be a hit with customers in several test markets, including Grand Rapids.

    "McDonald's restaurants in Grand Rapids, Detroit, Indianapolis, Tucson, Minneapolis and Las Vegas were chosen as test markets for this week's planned roll-out of the new Del Rio salad.

    "Similar to a taco salad, the new item will join the restaurant's line of premium salads...."

    :wacko:

    Ann Arbor Restaurants: Reviews & Recommendations

    in The Heartland: Dining

    Posted

    Listen to tammylc -- she knows Ann Arbor!

    Zingerman's is great and probably shouldn't be missed, if only to browse and maybe pick up some bread or pastry or cheese or smoked fish. It's possible to get lunch for <$10 (e.g., half a sandwich and a beverage).

    Michigan is still trying to figure out what part of the US it belongs to. As a native New Yorker, I think it's the Midwest, without a doubt. Someone from, say, Nebraska may disagree. Ann Arbor transcends all that, though.

    Domaine du Panisse

    in Wine

    Posted

    It's also on sale here in West Michigan. Either the winery or the distributor must have had a whole bunch they wanted to unload. I'll probably give it a try this weekend or shortly thereafter and report back.

    Olive Oil Pressed with Citrus

    in Cooking

    Posted

    It's what you might call an integrated oil.

    that's a really nice turn of phrase--may i borrow it to describe these delicious elixirs when i use them in class? i, too, am a big fan of the "o" brand, and especially the blood orange and meyer lemon ones. they are a bit less expensive than the agrumato.

    not sure if anyone's mentioned this, but they are best used as a finishing oil, or a flavoring agent, as the delicate flavor dims when heated...so no blood orange oo saute.

    Well put. I've used all of the O varieties at various times on fish or chicken, in salad dressing, and even in mashed sweet potatoes. The oils aren't cheap (unless you find them at TJ Maxx :cool: ) but it doesn't take much to make an impact.

    When Recipes Attack!

    in Cooking

    Posted

    In general:

    table salt = 10 oz. per cup

    Morton's Coarse Kosher Salt = 7.7 oz. per cup

    Diamond Crystal Kosher Salt = 5 oz. per cup

    Use 1.5 times as much if you use Morton, or twice as much if you use DC.

    Thanks, Mr. g!

    When Recipes Attack!

    in Cooking

    Posted

    Alton Brown's pizza recipe calls for 2 T. kosher salt in the dough.  It was the worst pizza we have ever made.

    We complained on the FTV Good Eats message board, and AB explained that 2T of Diamond kosher (what he uses) was not the same as Morton's kosher (what we use), and changed the recipe to reflect that.

    I use both brands, so I'd love to know what the difference is. Could you (or someone) post the URL of AB's post or tell us which section and subsection of the message board it was in and the date of his answer? Thanks!

    The Ben & Jerry's Topic

    in Ready to Eat

    Posted

    i loved the now departed oooey gooey cake frozen yogurt. it didn't last very long.

    my favorite name of all time is makin' (macon) whoopee pie, a flavor i saw a couple years ago when i was down south, but that i've never had.

    Welcome, leo.

    I looked at the Ben & Jerry's web site for the whoopie pie and didn't see it there at all. I wonder if it was a regional test and the flavor never caught on.

    The web site does have a Resurrect My Favorite Flavor form. :raz:

    Plugra in Cookies

    in Pastry & Baking

    Posted

    Is everyone using the RED wrapped Plugra??  They do have a SILVER wrapped -- European style Plugra at Trader Joes.  It is double the cost of the Red wrapped Plugra.

    By me, the unsalted comes in a gold wrapper, the salted in a silver one (both 8 oz. packages). Is the red wrapper (which looks waxed) a 1lb. package? (Although that wouldn't make sense if the silver is double the cost of the red.)

    The distributor's web site also lists Plugra clarified butter and heavy cream. Has anyone use those products? (I've never seen them here.)

    What is the most embarrassing

    in Food Traditions & Culture

    Posted

    The remaining splotches of Trader Joe's Basil Salad Dressing that exploded in my not-big kitchen and reached every surface. I've cleaned all within reach, but (as my grandmother would say), "Doo law!"

    The ceiling is high, and the bottle blew up and hit everything. At least six feet up and around. I came in the house and thought a skunk had killed one of our kitties. Alas, it was not to be, despite that the vet bill would be cheaper than stripping and restaining the woodwork.

    After hearing all about Trader Joe's (from eG and from friends who just returned from CA), I was planning to make it one of my destinations the next time I'm in Chicago. Now, I'm scared.

    How does a bottle of salad dressing blow up?

    Plugra in Cookies

    in Pastry & Baking

    Posted

    I always use unsalted in my baking these days.  However, the last time I made the pecan sables, all I had on hand was salted and the cookies tasted a little better.  Maybe the recipe just needs a bit more salt.  Next time I'll use unsalted butter and up the salt a bit.

    I suspect you're on target. Could this be related to salted nuts tasting so much better than unsalted? I'd be curious to hear if you tast any difference this way.

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