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  1. Dinner 2017 (Part 2)

    I don't disagree that a Pinot would work with that salmon dinner, but my first pick would most likely be a Chablis. But then again that is simply my opinion At the end of the day, go with what tastes best to you!
  2. Dinner 2017 (Part 2)

    As I said, it is a rule of thumb to go by that many sommeliers at 2 and 3* restaurants will echo. I surely would not venture with a Cab Sauv for a fish dish - perhaps that is just me, but that blend is a big wine and would overpower the fish. Perhaps a Pinot Noir or something else lighter might work (potentially nicely even!), but typically I would go the white route.
  3. Dinner 2017 (Part 2)

    More often than not, fish and red wine do not pair well. I would have gone for something a bit acidic to cut through the sweetness of your maple glaze and the beets, perhaps a Sauv Blanc or a Chablis.
  4. You cook the beans once, taste them - freeze them - thaw them and then try them a second time - clearly! ....sorry, couldn't help myself
  5. Aren't ya just a ray of sunshine on a dark stormy day! Great deal OP; still curious as to the source...
  6. Curious where you picked it up from...
  7. Coca-Cola Freestyle

    I don't drink pop so no worries on my end. Though I will have a Brio once or twice a year!
  8. With Ducasse's medium cooking method, a large gradient is not an issue. Results in an amazing steak with a great crust. Much more even cooking IMO.
  9. medium-high heat - butter - a sprig of thyme or two, perhaps a clove of garlic - no pre-salt or pepper. cast iron or carbon steel. 5-6ish minutes per side (I say 'ish' as I typically prefer 1-1.5 inch steaks) No need for fussing around tossing it back and forth, just baste with butter salt and pepper at the end. Let it rest 5-10 minutes tented on a rack in a warm'ish place. This provides the best results from my deckle end Rib Eyes from Cumbrae's.
  10. Tomato soup - How to perfect it?

    Well considering MSG is naturally occurring in Tomatoes, there is some in it, whether they add more or not.... Back on topic, my favorite rendition of Tomato soup contains garden fresh (or garden frozen - typically heirloom) tomatoes, onion, garlic, some chili, and at the end - home made sauerkraut! The contrast between the sweet tomatoes, heat from chili and tang from the kraut is awesome!
  11. Boggles my mind when I see people going out for dinner and some or all of them are on their phones. Have people forgotten how to socialize WITH other people!?
  12. Any warmed up previously cooked fish gives me the heeby jeebies.
  13. Let's also not forget (and not generalize as a result of) the fact that this is Jamie Oliver's 'restaurant' and as such he believes he can inflate his prices given his 'brand'. Many amazing options throughout the city where wine prices are not nearly as egregious, closer to the 200% mark as eluded to earlier, which is pretty standard.
  14. Mai Tai Recipes

    True enough. They are not a true white varietal, but on the verge of. I might add a bit of lemon to the mix to add a bit more of a sour note.
  15. Mai Tai Recipes

    Thank you FP. I seem to recall our 'resident' Mai Tai guru Jo mentioning the utilization of white grapefruit, though I cannot recall if it was in a Mai Tai or not... Simply have run out of limes (still have lemons and grapefruit) and just got a new bottle of Smith and Cross and my Small Hands Orgeat finally arrived.