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Posts by Manton

the way to buy Krug, if you are in New York, is to buy splits for
Now that would be cool.
alas, the birds that I can get readily already have that joint removed.
Yes that is a classic and an inspiration for Spielberg, Lucas and many others
I love pheasant but have to find the ideal way to cook it. A classic French way is to braise it with endive, which I have done many times. The meat comes out great but the skin is awful. Roasting gives it great skin and better overall flavor but it's harder to keep the meat moist. The legs have very tough tendons in them, like a turkey. I once used pliers to pluck those out of a raw bird before I roasted it. Very difficult and waste of time.
How did you cook it? Tradition says its better braised, but I hate what that does to the skin.
I have one bottle of that, I guess time to drink it?
burgundy truffle?
I've bought a lot on release, it's one of my favorite wines and always has been. But it also turns up frequently on the secondary market at very reasonable prices.
Oldest Mondavi I've had recently was the 1987, which turned out to be the best from that decade. (On release, I though the '85 would be the clear winner, and it was great in its youth and early middle age, but dried out early.) The '87 is still alive an elegant, but faded and very tertiary. I like it, but it's kind of a "cheese wine" at this point. The 1990s vintages are mostly all great right now, but they've peaked and won't get better. If you have any, make a plan...
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