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Things that are making you happy*******food and drink edition****** - Page 173

post #2581 of 3000
On vacation in Nigeria and just polished off a bunch of suya and a juicy mango.
post #2582 of 3000
I made this tonight, will be making it again soon.



needed to let the syrup cook a bit more but whatever.
post #2583 of 3000
What ... the fuck... is that?
post #2584 of 3000
I bought my first carbon steel pan a couple of weeks ago. It's well seasoned enough that it's cooking eggs better than a nonstick pan. I'd never achieved this kind of seasoning with cast iron. I'm completely sold and will buy a smaller pan soon.
post #2585 of 3000
Quote:
Originally Posted by Joffrey View Post

What ... the fuck... is that?

looks like flan
post #2586 of 3000
Stinking Bishop cheese
Masi Costasera Amarone 2008
nice snack on a cool Friday afternoon
post #2587 of 3000
Quote:
Originally Posted by munchausen View Post

Stinking Bishop cheese
Masi Costasera Amarone 2008
nice snack on a cool Friday afternoon

Wow- really? I like both but dry reds are really tough against that rind- maybe OK with just the paste? I've only ever had Sb twice and both were with sweet white wines.
post #2588 of 3000
Quote:
Originally Posted by Cary Grant View Post

Wow- really? I like both but dry reds are really tough against that rind- maybe OK with just the paste? I've only ever had Sb twice and both were with sweet white wines.

Hmm. I will have to try it again with a white wine. I'm still a newbie to this stuff and I basically bought both of these things blindly and enjoyed both of them a lot, but I do appreciate the recommendation. Do you have a specific wine you think would work well with the Stinking Bishop?
post #2589 of 3000
^I think one of the biggest keys to successful food and wine pairing is to really enjoy both. Wines you really enjoy will obviously "pair" better to food you enjoy, even if it's not a traditional match (up to a point). If you don't like Chablis, no amount of oysters is going to change that, etc.

That really didn't help anybody. Not sure why I poasted it.


Edit: in b4 somebody says that last line applies to everything I've ever poasted.
post #2590 of 3000
Quote:
Originally Posted by munchausen View Post

Hmm. I will have to try it again with a white wine. I'm still a newbie to this stuff and I basically bought both of these things blindly and enjoyed both of them a lot, but I do appreciate the recommendation. Do you have a specific wine you think would work well with the Stinking Bishop?

A sweeter Gewurz and a Sauterne.

Don't get me wrong- if you put two things together and they work- great. I once had a chocolate dessert with a very dry and tannic Nebbiolo that should have been a disaster and it was not bad.

For as common as wine & cheese are together, I actually find it very challenging to really get it right.
Edited by Cary Grant - 3/22/13 at 4:40pm
post #2591 of 3000
I think I need to pair some foie gras with some ice wine or Sauternes this Sunday. icon_gu_b_slayer[1].gif
post #2592 of 3000
Cheese doesn't really go well with wine, which is why it is difficult. Comte goes well with jura wines, that is about it. Just my opinion, of course.
post #2593 of 3000
I tend to concur but of course "most" see cheese and wine generically as natural pairings.
post #2594 of 3000
i like fresh goat and sauvignon blanc and chenin blanc. it's also surprisingly good with light reds. my friend janet fletcher, whose husband is a winemaker, has a book on pairing wine and cheese that's got some great suggestions. usually, i prefer beer.
post #2595 of 3000
Her new beer book is good as well.
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