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| December 2012 - what's for dinner? | Login/Join |
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there's an offley baron de forrester tawny colheita 1980 for $58.50 but anything beyond that is out of my price range. next would be a 1935 for $517. i appreciate that you've all put up with my 'novice'-ness with wine. i do learn a lot from this board. port is new to me. only recently have i been introduced to stuff like tokaji, madeira, sherry, and port. | |||
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get the offley they make some good tawnies. This is my sig -> www.brownteacup.com www.wsqwine.com (Wine distributor) | |||
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More Braised Pork Belly Sliders. | |||
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cabbage and daikon udon in duck broth. | |||
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Grilled some outer skirt steak last night over mesquite. | |||
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Nice to see you walking out on that limb, as usual!  | |||
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Our son came home from college, and I was just thrilled that he didn't request Domino's.  | |||
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due to food poisoning yesterday, it's congee with steamed veggies for me tonight as oppose to fried chicke n=( This is my sig -> www.brownteacup.com www.wsqwine.com (Wine distributor) | |||
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Skate wing with preserved lemons and a cheese tray "Wine, one sip of this will bathe the drooping spirits in delight beyond the bliss of dreams. Be wise and taste." - Milton | |||
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I'm making chili tonight - using PH's recipe - for consumption tomorrow night at a family gathering. I'll be doubling the recipe - based on the size of my family. I do live in Utah, after all. While the pessimist and optimist were discussing whether the glass was half empty or half full, I drank it. | |||
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I didnt see this recipe? What type of meat is used? ------------- Say NO to Shiraz! | |||
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That's a lot of pressure, gigabit!  I hope it comes out well. Had some leftover a few days ago with some sharp cheddar and a dollop of sour cream. Hit the spot.marcb7: Clicky..... It uses ground beef AND beans, so not for the purists among us. A good basic recipe to work off of though. PH | |||
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Beans?  Surely you jest!  | |||
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I did indeed have roast wild duck with roast potatoes. Wonderfully good. On the same trip (got back this morning) had a nice roast pheasant breast with bacon, chestnuts and brussel sprouts. In Canada? Really? Duties in? | |||
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A great dinner in Chalons, a puff pastery on shallots, faisselle aux herbes, pan fried pork tenderloin, shepperds pie, no dessert tonight. lunch reservations in Epernay tomorrow. | |||
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Sounds very nice, Jabe. Where in Epernay? If you drive the 10 minutes to Ay, Le Vieux Puits is the best restaurant we found in the region. Just one more sip. | |||
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Grilled some prime rib eyes tonight and had some sautéed green beans, carrots and cauliflower. Tasty! | |||
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Making lasagne tonight for some friends. Guessing that leftovers will be dinner for the next few days after that at least. “Appreciating old wine is like making love to a very old lady. It is possible. It can even be enjoyable. But it requires a bit of imagination.” Andre Tchelistcheff | |||
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Grilled some pizzas last night. | |||
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Pork belly with sauteed wild mushrooms, port wine and glazed cherries. Rack of lamb with macadamia nut crust, sweet garlic potato gnocchi and onion jam. Chocolate souffle | |||
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Osso Bucco last night at Italian Village. Good, but it's better at Carlucci IMO. | |||
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Did you pick up any Didier wines? | |||
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No, but we had a really nice 2002 red Burg. They only have 1 vintage of Par Sang remaining on their list. | |||
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We ate at Chez Max, in Magenta. Don't be fooled by the cheesy flashing neon sign in front...the food is very good. | |||
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Would you recommend it or have you liked other places better? I expect to be heading back to Champagne next year. Our final night is always a picnic Champagne dinner in the hotel courtyard. Other than that and Le Vieux Puits, we'll probably look for a new place. Just one more sip. | |||
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