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Random Food Questions Thread - Page 408

post #6106 of 7386
Quote:
Originally Posted by Piobaire View Post

I picture you using soothing tones as you typed this.

Yeah, and maybe an earlobe nibble or two.
post #6107 of 7386
Quote:
Originally Posted by Piobaire View Post

I picture you using soothing tones as you typed this.

I picture your mom using soothing tones as I typed this.
post #6108 of 7386
Quote:
Originally Posted by mgm9128 View Post

I picture your mom using soothing tones as I typed this.

I picture your mom paying all your bills as I type this.
post #6109 of 7386
Ouch man, that hurts...

..but not nearly as much as your mom hurts after we spend a lovely evening together.
post #6110 of 7386
Quote:
Originally Posted by shibbel View Post

That's pretty strong- you sure you didn't mean his dad?

Cuckoldinatlanta does little for me.
post #6111 of 7386
Quote:
Originally Posted by itsstillmatt View Post

Cuckoldinatlanta does little for me.

twss.
post #6112 of 7386
lurker[1].gif
post #6113 of 7386
Quote:
Originally Posted by Douglas View Post

Now that I'm noting the details, even tienda sells a "semi-cured" "cooking" chorizo (scare quotes for their terms) that appears to be different than the hard salami-like stuff.
mostly what kwilky said. but there is a semicured spanish sausage ... butifarra? it's cured, but soft. there's an italian sausage that's similar that's becoming real popular around here ... nduja.

and yes, that's what ed's mom said.
post #6114 of 7386
Quote:
Originally Posted by Piobaire View Post

I picture your mom paying all your bills as I type this.

post #6115 of 7386
Is there such a thing as budget vin jaune? Google shopping (which obviously doesn't display everything) shows the cheapest for 28€ in Germany, plus shipment. Are there Chateaus that produce low-end vin jaune?
I've read it compares to sherry. True? If so, which type of sherry (amontillado/...)?
post #6116 of 7386
Get a cote de jura from savignin, which is what Passard was using in the mushroom video and calling vin jaune. Vin jaune doesn't come in the shape bottle he had in his hand.
post #6117 of 7386
Thanks (also thanks to AEK who pm'ed me the same rec). Now I just need to find a store in Hamburg that carries it which seems very difficult. Côtes du Jura seems greatly underrepresented. Guess I'll have to order online sometime since the dish sounds so good.
post #6118 of 7386
I really like Cotes de Jura. They come in a variety of "jaune"-nesses, so taste a bit if you do get a chance. Berthet-Bondet makes a good one, as does Puffeney. Definitely distinctive wines, and sherry is probably a good substitute as a cooking wine, though not for drinking along with the dish, much as I love sherry.
post #6119 of 7386
Hm. How nutty are the jaunes? I still have some sherry amontillado which is dry and nutty. I think I'll give it a try.
post #6120 of 7386
It will work well. Mushrooms and dry sherry is as good a combination as mushrooms and vin jaune.
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