What did you eat last night for dinner? - Page 1438

because good wine is exceedingly versatile. And I mean good wine as a wine that isn't out of balance in one particular way - not too fruity, nor too extracted, nor too oaky, etc. The same applies with food.

IMO we see limits, or "ideal wine and food pairings" when one item is way to one side of the taste spectrum. Even so, think of a light yet slightly acidic tuna tartare. I'd be equally happy with a bright and fragrant Roederer Cristal Champs as I would with dark and rich Leflaive Montrachet (both white wines, which might be my preferred limiting factor). Same goes with a rich beef stew: a great and well balanced Gevrey-Chambertin vs. a great Brunello? I'm happy either way. The point is all 4 wines I've mentioned are very different from each other, yet I'd argue would be equally suitable for the food situations presented, and hence I think that the big emphasis on "ideal pairings" is far overblown. The focus should be on avoiding overtly bad pairings.

G- some good points. I've enjoyed German Riesling... With grilled steak.
I'd agree with stereotypical pairings are often subject to fail... One Nebbiolo is not another, for example.
But one thing I find consistently true about wine with food- they cannot conflict or it messes everything up.

That egg is beautiful, I just wouldn't know where to find cookie cutters that small.

Old men have to have some secrets. But you use small pastry tips.

Figured as much. Now I just need to learn how to make that cool wavy pattern with a squirt bottle.

(you don't use a squirt bottle)

Several dots, then "drag" a thin needle through the dots?

You use a cornet and a knife. The first time I made that dish I was really careful with the dots, and dotted all five I was making. Then I went back and realized that the dots had become little rubber balls of veal glace. They were so rubbery I just picked them out with tweezers and started over. You make five dots, then pull though them with a knife then repeat over and fucking over. The dish is great. It is a layer of celery mousse with truffles, then chicken aspic with truffles. Then you carve out a hole and put a soft boiled egg in, cover it with celery cream then garnish. It's nice because the flavors all work and it is veyr understated looking.

Yeah, that sounds awesome. Whose recipe?

You know I'm gonna ask what this is. Aside from not knowing, this is some of the most beautiful work you've posted in a while. That white chocolate bon bon thing is gorgeous.

It's probably lamb.

This is beautiful, and no snark here, but it makes me think of Frosty the Snowman for some reason.

As he lies in a puddle of his own melt... after losing the hat once and for all.