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Things that are making you happy*******food and drink edition****** - Page 174

post #2596 of 3079
Quote:
Originally Posted by foodguy View Post

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.

I actually just finished the cheese off with a Union Jack IPA and thought it was a better pairing than the wine.
post #2597 of 3079
Yeah, I find beers easier and more forgiving. Working on a beer slate or the cheese shop.
post #2598 of 3079
I cut myself really badly doing dishes tonight. frown.gif
post #2599 of 3079
Stitches?
post #2600 of 3079
Why is that making you happy?

You got some issues [Matt], I think you need some counseling
post #2601 of 3079
Some new Passard vids. These in particular look great:

post #2602 of 3079
That's an annual salary's worth of saffron.
post #2603 of 3079
Quote:
Originally Posted by itsstillmatt View Post

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.

I tend to agree which is not to say that I do not regularly consume them at the same meal.
post #2604 of 3079
Quote:
Originally Posted by ehkay View Post

Why is that making you happy?

You got some issues [Matt], I think you need some counseling

Nothing makes you feel alive like blood flowing down your forearm!

I was transporting a yanagi from the counter to the drawer, and I was holding it by its cover (like an idiot.) It slipped out and my immediate reaction was to grab what was falling. Not a good idea.
post #2605 of 3079
The flight I was on had Entre Les Bras/Step up to the plate on the entertainment system. The film isn't that great, but is the hilarious bro-high-five between Roellinger and Pierre Gagnaire made it worthwhile.
post #2606 of 3079
Quote:
Originally Posted by itsstillmatt View Post


I was transporting a yanagi from the counter to the drawer, and I was holding it by its cover (like an idiot.) It slipped out and my immediate reaction was to grab what was falling. Not a good idea.

Just reading about that makes me cringe. Hope the injury wasn't too terrible.
post #2607 of 3079
I have cheese with champagne, mostly because I serve both before dinner. Not sure if it really works, but seems to be well received or people are to polite to tell me otherwise.

Matt, sorry to hear about your cut. Reminds me of the time my sister attempted to cut a bagel with a chef knife when we were kids.
post #2608 of 3079
sorry matt! my best cut story was when i sliced off the tip of my thumb ... while teaching a cooking class. i was cutting frozen butter and it shattered rather than sliced. oops. wrapped it in a towel, applied direct pressure and held it over my head until the end of class. fortunately, it was already the dessert course ... and my left hand.
cheese before dinner goomba? what are you? a farmer?
post #2609 of 3079
Quote:
Originally Posted by foodguy View Post

sorry matt! my best cut story was when i sliced off the tip of my thumb ... while teaching a cooking class. i was cutting frozen butter and it shattered rather than sliced. oops. wrapped it in a towel, applied direct pressure and held it over my head until the end of class. fortunately, it was already the dessert course ... and my left hand.
cheese before dinner goomba? what are you? a farmer?


good thing it was a cooking class and not sex ed!
post #2610 of 3079
Quote:
Originally Posted by edmorel View Post

good thing it was a cooking class and not sex ed!
that's another injury story entirely.
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