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winesonoma

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    Vintage 2005 Wine Blog

    in Wine

    Posted

    Grapes sometimes ripen unevenly. You pick what's ripe, then sometimes you go for what's called second crop. As an amateur we pick it all and hope it balances out. But we make it for ourselves and don't sell it. They want quality, we will take quantity up to a point.

    Muscovy Duck

    in Cooking

    Posted

    This works for pheasant, try it for ducks. Crack dried corn and soak in whiskey. Put out for ducks. Pick up drunk ducks, put in cages, fatten, prepare and eat. :biggrin:  :biggrin:

    If a drunken duck behaves anything like a drunken bluejay, I'm not sure I'd want to be the person picking 'em up. :laugh:

    They kinda fall over.

    :laugh::laugh:

    Absurdly, stupidly basic cooking questions (Part 1)

    in Food Traditions & Culture

    Posted

    errrrrrrrrrrrrm, OK - deep breath. this is sort of hard to admit.

    i've had a mouli-legumes for four years. i've used it once. i'd love to use it more often but i'm pretty sure i'm not using it right. it doesn't seem very efficient. when i turn the handles nothing very much happens. purees come out in dribs and drabs, not in a clean, easy mass. i've tried turning the handle both ways and nothing seems... well... right. any idea what i'm doing wrong?

    Well, my question may make you feel better: What's a mouli-legumes? :biggrin: Is it what we call a food mill over here? If so, you might have it assembled incorrectly (I don't know how, but perhaps the spring tension isn't right, or the bottom is on upside down) or, more importantly, it might not work properly. The first food mill I bought had lovely smooth stamped holes in the bottom (sieve) part. They were so smooth that the food passed over them without being torn. I got tomato puree, watermelon puree, you name it out in little dribs and drabs just as you describe. The bottom of the food mill has to feel rough to the touch, because those rough edges have to catch and tear the stuff you're moving around the sieve.

    There might be other reasons too, that I'm not thinking of. Finally, I might be thinking of the wrong implement altogether. So you see, your question isn't as daft as you think! Do you have a photo you can post of your mouli-legume?

    "the Mouli-Legume is a french cooking instrument that is a cross between a sieve and food mill. It grind the food quickly into a coarse or fine texture".

    Why do Niagara Wineries charge for tastings?

    in Ontario: Dining

    Posted

    I was in Australia earlier this year and did a few wine tours over there and not one winery charged for tastings, from the big Aussie wine conglomerates down to the mom and pops, every tasting was free.  Some had limits, like 3 tastes per person, but they were still free.

    However, in Niagara, they charge a "nominal" fee (at least the ones I visited).  But if you think about it, it's not that nominal.  For example, I visited Chateau de Charmes and they charged $1 for about 1 oz of wine.  A 750mL bottle has about 25 ounces so you're looking at an equivalent of about $25 bottle for that $1 tasting, which is more than the retail price the wine!  Not very good QPR.

    It's because they can or the law makes them. Some are just greedy, as in the difference between Napa, where they charge and Sonoma where they don't, generally speaking. There are exceptions.
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