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Everything posted by dlc

  1. IMHO Anson Mills in SC has the best grits available. here
  2. dlc

    Wines of the Century

    It just so happens that I have one mag of 61 Margaux left. If you and Brad planned a proper Pagan ritual maybe we could attract some other eGer's and indulge ourselves.
  3. This is unfortunately on its last legs. A lovely clear ruby color with some small amount of orange-brown at the rim. An aroma of ripe red fruit and that rush of sweet and stemmy and earthiness that shouts pinot. Then it starts to go downhill. The flavors are ripe but little backbone and the finish is short and very dry as the tannins last and the fruit doesn't. Six months ago this was in perfect example of Corton but has gone over the hill now.
  4. Cheese grits are a staple all over the south in many guises. It sounds like you had the souffle version. Beaten eggwhites are added to the cooked grits and cheese and then baked. I think that there is a thread here just on cheese grits and I will try to search later and post it. Ben Barker in his Not Afraid of Taste (will pst amazon link) adds roasted garlic puree. WOW
  5. dlc

    Doggie... bottle?

    In Tennessee which has the usual archaic wine laws you may leave a restaurant with an unfinished bottle. Then you have to contend with the open container law if you are stopped while driving home. I keep an old wine box in the trunk to put the bottle in to avoid this.
  6. I think that the recipe has too much stock if you are using canned not raw beans. I usually puree a small amount of the beans and add back at the end of the cooking process to thicken up the soup base. I do this with all bean soups (white, cranberry and pinto as well as black).
  7. I am so glad to have the blog move to Nashville. This is a great time of year for early veggies but too early for the really great tomatoes. Looking forward with baited breath for the next post. Thanks a million ms. victoria.
  8. dlc


    At dinner last nite: 1993 Romanee St Vivant DRC In need of more time in bottle. There was a mouthful of lush red fruit with still unresolved tannins as a strong backbone. The wonderful Pinot aroma came through on the nose with a smattering of pencil shaving aroma. As this opened up during the course of the dinner, the tannins softened and the fruit came back to the fore. 1988 Richbourg Anne & Francoise Gros This is why there is all the fuss about Burgundies and Pinot Noirs. A bottle at its peak. A wonderful aroma of pinot noir with a faintly flowery (violets?) undertone. A hedonistic mouthful of lush grapey, minerally, leathery flavors. This was a perfect accompaniment to grilled halibut with haricot verts and St. Andre mac & cheese. Both bottles bought on release and stored in my cellar. I don't have the prices I paid where I am now.
  9. dlc

    Dandelion Greens

    In the current issue of Saveur there is a recipe for a fritatta (sp?) from the Rioja using either costmary or dandelion greens. It was served as a tapas plate, sounded delicious.
  10. I will occasionally accomplish this by adding to my vinagrette a tablespoon or two of drippings that I have saved from roasting chicken or turkey. Here in TN our spring salad greens are in the peak of readiness. It is so wonderful to walk out at lunch or dinner and gather a handfull of greens and herbs for a salad.
  11. IMO the older eggs peel easier than fresh eggs. I will actually look for an older date at the store if I am hard-boiling a lot of eggs.
  12. Tana, Is your friend a radiologist? I have a dear friend in town who gets his boxes from the same CSA.
  13. dlc

    Dinner! 2004

    Roasted cornish hens with thyme, rosemary, lemon zest, garlic and butter rubbed under the skin. organic carrots with dill risotto with parmesan and parsley mesclun salad from the garden and thanks to Florida Jim Lindemans Bin 99 Pinot Noir
  14. This is the link to the locations of the Publix stores in the Nashville area. They are adding stores on a regular basis.
  15. For fresh fruits and veggies try Produce Place on Murphy Road towards Sylvan Park. This was in pogophile's post above, I find that they have great quality and lots of locally grown produce. You might also check out the Exxon in Sylvan Park, it is run by ex-pat Russians and has lots of interesting items in the back coolers. There is also a program that provides farm direct boxes in season delivered in Nashville. The local Slow Food group has a list of local providers of meats, cheeses, veggies and herbs.
  16. This is dlc's better half posting for the first time. I am an avid reader of food articles and i have never read anything quite so interesting as this blog. I am now addicted to egullet. As a very visual person, i would like to say that your pictures are terrific and i love your accessories...your Provencal plates are to die for. Thank you for your creativity and insight into the world of good food. (As the principle cook at my house, it is also nice to know that someone else in the world actually cooks dinner every night!)
  17. bleu, Your art background is evident in just the way you present your "mis en place". The photos belong in a coffee table book on food. The lighting is remarkable. Please use all of my ImageGullet bandwidth if it is allowed. I have sent this blog to my friends who live in Lyon and they said "I told you so. You should have come to visit us before now". Thanks for all of your hard work and allowing hundreds of us to live in Lyon through you.
  18. Not knowing about dietary restrictions, I would liberally rub with butter, lots of salt and pepper, roast at 500 for 22 min for rare, 25-27 for medium rare. Let rest 15 min at least to do carryover and re-absorb juices. This has worked flawlessly for me for 5 yrs. PS it helps to have a great kitchen fan as this high heat messes up an oven.
  19. dlc

    Best Wine Under $10

    Here is a great start to your list IF you do a search on this board for a specific area or wine you will find hundreds of choices. It would also help if you gave us an idea of your areas of interest, ie reds, whites, sweet, dry etc.
  20. Welcome Brad. I have enjoyed your posts and look forward to your partnership with Craig
  21. dlc

    Wine Judging Scales

    I agree that this might work for a while but we all have had the experience of having the perfect night. We are having dinner with a special friend or group of friends, the night is delightful, the setting perfect, the food sublime. We are entranced by the conversation and commeraderie. The wine has added an unbelievable boost to the evening. It is perfect. We run to the wineshop the next day and buy 6 btls or a case in anticipation of a repeat. We open a bottle at home on a Tues. night with our standard fare and discover "WHY DID I BUY THIS". I think that wtbell has a great idea that could help some persons make a better choice in wines but first they must know their palate. There is so much more to the enjoyment of wine than just the taste and smell. Not really wanting to change the subject but the premise of the system begs the question of whether a 90 or 100 or whatever point wine is always that score.
  22. dlc

    Wine Judging Scales

    20 point scales have been around for many years. I hate to admit that I am pre-Parker but all of the tastings and score sheets prior to Parker were based on a version of this scale. There were subtle difference in the max points to each catagory. I think that the Underground Wine Journal still uses this system. edited for spelling
  23. While in India I was served the following: squeeze 1/2 lime into glass, drop lime into juice and muddle to release oils, add 1/2 tsp sugar and mix well, add ice and fill glass with club soda and stir. It was very refreshing and hit the spot on a hot day.
  24. dlc

    What a surprise

    I have seen some information in the recent past where someone took Parker, Tanzer and Wine Spectator and then compared their rankings (points) across 1 year of reviewed wines. My memory is that on 85% of the individual wines the numerical ratings were statistically the same. When Meadows (burghound) was added to the mix his ratings were always lower.
  25. One of my best friends is a master sommelier and when I put this question to him he said that in his experience a small amount of wine would always be poured into a glass and then swirled and sniffed for either a corked bottle or an off odor. Depending on the wine and the demands of service he may or maynot taste the wine. Most of the time he was able to catch bad bottles just by sniffing.
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