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Posts posted by dlc

  1. I have been making his Italian Gravy from the "Cooking with Wine" cookbook for years. It is a meatless red sauce whose taste I have always associated with my Italian grandmother's version. Or maybe it is just the passing of the years. I enjoyed his shows and the history he gave on the dishes but cannot reconcile thsi with pedophilia.


    Cava is a sparkling wine from Spain. Some are made in a bulk manner some with a bottle secondary fermentation. Usually very reasonably priced

  2. When you enter the restaurant there is a long hall where you are greeted and outerwear is taken from you. You then approach a desk where there is usually a hostess and depending on how crowded they are M. Vrinat greets customers. You then enter medium sized room with 2 story ceiling and a sweeping spiral staircase. This is the room with the round tables and armchairs. My description of the room would be a more feminine decor, chintz etc. On the right as you enter is the entrance to the wood paneled room with square tables and banquettes. Again without being sexist I would say that this room has a more masculine clubby feel than the first room. Because of the location of the main waiters station I prefer the paneled room as you can see more of the action of the service (wine decanting, plating dishes etc.). But in the final analysis I have had lovely meals and great service in both rooms.

  3. The gifts that I have taken to acquaintances in France are regional specialty items. As I am from TN both Jack Daniels or George Dickel whisky; Chowchow; and local honey and preserves have created wonderful responses. A Bottle of Gentleman Jack given as a welcome gift to Pierre Troisgros got us a table in the kitchen and a special lunch one afternoon.

  4. I have made this on 2 occasions from the Babbo cookbook. I hung them in my wine cellar covered in salt with a drip pan underneath. They turn out great. My hardest problem here in the mid-south was finding uncured jowls as they are usually the first thing that gets put in the salt. See preceeding posts about the need for nitrites/trates as they are for color only

  5. I can't believe I ate the whole thing. I must admit that I have never liked cauliflower. When I saw this much space devoted to one recipe and its variants, I was convinced that I should forgo my usual skepticism. I made the standard version (from RecipeGullet) last nite. IT WAS ASTOUNDING!! :wub: The only change I made was I did it in a convection oven, that helped with the crispness. After dinner my wife said she was going to give my mom a call and let her know that after 56 years I was finally eating my veggies. Thanks again to all the egulleteers that widen our horizions.

    PS now if you could only help my spelling.

  6. "Erzeugerabfullung"

    This is the German equivalent of "estate bottled". You will find it on most high quality German wines. The "spritzyness" that you mention can happen in may white wines. I have had the same sensation with bottles of Sancerre and Pinot Gris. There is a French word they use to describe this thay I dont know how to spell but phonetically it is "pettilaince".


    Did you get this from Hoyt?

  7. Last night with grilled rib-eye steaks, baked potato, haricots verts, and a bitter greens salad:

    1989 Ch. Grand Puy Lacoste

    I though that this was going to be a disappointment when I opened and decanted. It was closed and had that vegetal taste that Bordeaux sometimes exhibit. After 1 hour it had opened up and there was lovely cassis and leather and tobacco on the nose and fantistic fruit with soft tannins that gave great structure. This only got better as it sat in the decanter. After 4 hours in the decanter the last few swallows were what all Bordeaux strive to be. This was a suprise to me. I bought this on release and have kept cellared since.

  8. Thanks to an earlier recomendation by Florida Jim, I have really enjoyed Lindeman's Bin 99 Pinot Noir. It is a little cheaper at 5.99 to 6.99 here in TN.

  9. One of the reason's I posed this question, is because I'm considering adding a rotiserie for my kettle grille. Coming in at around $100 usd, I'm not so sure it's worth the money.

    I'm guessing that one key item for cooking the chickens is the size.

    I can already cook a pretty good bird, without spending the extra dollars. Anybody have one of these outdoor type units?


    I have had one for years and I like it.Generally speaking I put larger pieces

    of meat like rib roasts pork roasts tied leg of lamb and they do self baste

    pretty well and the heat is even.I also like the fact that it leaves more

    grill space for other items.

    I have also had one for years but on a longer smoker type grill rather than a kettle type. I love it. Although I usually do larger cuts of meat (lamb,beef, & goat roasts), I have done a lot of chickens. I can do 3 at one time and have great leftover roast chicken for sandwiches and the carcasses for stock. I would highly recommend for an outdoor grill add-on. When you brine the bird and have the right temp fire you can get great crispy skin on a spit

  10. If you have access to a scientific suppy house or a university in your area you might see about purchasing lab flasks. They are usually good quality glass, come in neat shapes Erlinmeyer (pyramidal) and globe (I forget the name), and are tough enough for commercial use. They also come in graduated sizes that match half-bottles, bottles and magnums.

  11. Although I own both the Bordeaux and Burgundy in the Vinum series, I use the Chianti for an all purpose glass for both reds and whites. I tend to use the bigger glasses with either very young (lots of aeration) or very old wines. At very large tastings we have done, we have used the Chianti for both reds and whites when doing multiple flights either as verticals or horizontals.

  12. As of this time the Loveless has closed for remodeling. It has been bought by Tom Morales of Tom Kats catering and Saffire,etc. He says he's not going to change anything at the Loveless. They expect to be closed for 2-3 months I think.

    Absolutely give chefseanbrock a call he has done 2 special dinners for me and they were both outstanding, creative but with great style.

  13. My biggest complaint about the restaurant (and I have only eaten there twice) was the preponderance of salt -- to me, to the point of the food being inedible. To the chagrin of my boyfriend (who frequently will just 'grin-and-bear-it,' I sent back a dish, asking it be made with NO salt. It was still too salty (which tells me it comes from pre-made, packaged sauces or something like that).


    Don't you think that this is a common occurence in many Italian themed restaurants? Even some of our local small places have become so dependent on these overly salted prepared sauces that I have started to avoid them. I wonder if it is a function of cost, convenience or lack of quality help in the kitchen.

  14. I hate to be THAT GUY, but what about getting a low-cost white (german riesling comes to mind) and put it in a screw-top container?

    The folks at Gunderloch in the Rheinpfalz are considering that for their current vintage. Although I would not consider them low cost

  15. So, I'm celebrating today, and my winemonger suggested Besserat de Bellefon.  Has anyone had this?  What did you think of it.

    There is no vintage.  But, it is Cuvee des Moines (am in Iowa?)

    I thought it was nice.

    Yes, it is quite good. I poured it by the glass for 2 months and had really good feedback for it. The Cuvee des Moines Rosé is also really good.


    You are dead on on the Rose from Besserat. I ahve not seen it here (TN) in a year or so but it used to be my favorite summer wine. Nice price, enough acidity to carry a meal, and a refreshing cool drink as well.

  16. In case you're curious -- and most of you probably are not -- he gave us the following wines and cheeses.  Do you know which goes with which?

    WINES    Jura: Cotes de Jura/Arbois; Loire: Sancerre; Alsace:Gewurztraminer; Bourgogne:Givry

    CHEESES    Epoisses; Crottin de chavignol; Compte Fruite; Munster

    Good night!


    Gerwurztraminer--Munster; Givry--Epoisses; Sancerre--Compte Fruite: Arbois--Crottin. Not how I would have done it either but I bet this was his pick.. Matching wines and cheeses from the same region.

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