Things that are pissing you off- Food & Drink Edition - Page 83

Luckily I have two

can you get stuff like Hermann J. Wiemer or Dr. Konstantin Frank in LA? Wonderful stuff that is gaining some very good attention, but it can be hard to find.

i've seen frank. not familiar with wiemer.

Dr. Konstantin Frank is great wine. I was at their vineyard store in NY a couple weeks ago and bought a case. They will ship directly to you if your state allows it. I'm in PA so you can't get it shipped but its only a ~2 hr drive for me. The semi-dry and the dry rieslings are both good. They also have their Meritage which is also great, they have a cheaper and more expensive version.

^wiemer is awesome. highly recommend. i thought it was a lot rounder and fruitier than the alsatian and german rieslings i've had. from what i understand a winemaker will inoculate their wine post fermentation with lactic acid bacteria like lactobacillus which turns malic acid to lactic acid and in process forms diacetyl. lactic acid is that sour tasting stuff in sourdough bread, yogurts. diacetyl especially is the taste associated with butter that was a nice factoid about the history. going to do some more reading. i've had one chardonnay made with malo but no oak. it was pretty bad. i admit i'm a phillistine at heart. the one wine that really got me interested in wines was a glass of chateau st jean's 04 chardonnay. i was pretty amazed at how it looked like green, fruity, acidic white wine but tasted like butter which i thought went well with everything else. that summer i bought two wine books (california wine for dummies, idiot's guide to wine). and somehow managed to get in the wine class. i like buttery chardonnays every now and then.

Jack Daniel's Tennessee Honey

Hollandaise sause... When I finally got it right, the fucking salmon hadn't done enough time on the grill so we had to wait. Finally the salmon was ready, the sauce had dIsintegrated. What's even more infuriating is that I Actually tried to plan the hollandaise properly. I hate this sauce..






But I will be making it again next weekend as its asparagus season here. (6 bucks a kilo)

Passover nootje - if you need inspiration, read the Thomas Keller essay on Hollandaise from the French Laundry cookbook.

Thanks, ill do that.

With recepies I usually go about it relying on taste, only roughly using the measures in it. I think I overdid the amount of white vinegar/citrusjuice, which made it a lot harder to bind the egg and butter and made it consequently more sensitive to temp change..

but thats only my guess, im definately no chef..

UGH THIS IS FUCKING BULLSHIT.

My sister ordered me a smoker for my bday as I mentioned elsewhere. Still not here, still no shipping info for her, nothing. I want to smoke a duck--what's that? I can't. I WANT TO SMOKE ANY FREAKIN THING AT ALL AND I CAN'T!


I can also predict, should I ever get this erstwhile gift, that I shan't ever use the kitchen again for cooking. Or at least, much less than I normally would. I'm going to smoke anything I can. May even give pizza a shot.

I just assumed you already did.... perhaps you can get some advice from D Rube

I've actually never done any drugs.

In fact in HS I was thought to be a bit of an addict because my eyes are habitually red (never mind it is just ONE eye) and I would always do stupid stuff.

Why do you want to try smoked foie gras?