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What did you eat last night for dinner? - Page 4

post #46 of 25452
Globetrotter, my 35-year old wife is definitely on the liberal/Democrat side of the fence (from NYC/Westchester too), but she cooks great meals every night of the week (except for perhaps Friday or Saturday if we go out). She also works full time as a law firm partner. The key? My wife loves to cook. It's a huge hobby for her. She loves reading cooking magazines and new cookbooks and cooking-related books. She reads reviews of new Viking stoves and Sub-zero fridges the way we get excited about new EG shoes, a great bottle of cabernet, or a new Porsche. She's got several friends (all married, sorry) who share her passion for all-things-cooking. The point is -- these women do exist on the East Coast.
post #47 of 25452
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(kabert @ Feb. 01 2005,09:18) This probably doesn't sound appetizing, but it was very tasty: "Mexican" casserole -- diced chicken, w/corn, bean, peppers and other "stuff" and herbs/spices, topped with tortillas slathered in some kind of smoky/spicy sauce.  Homemade by my amazing wife.  Lots left for a couple days of no-cost lunches. green salad day-old (but warmed up) homemade biscuits 1997 Foppiano petite sirah (Napa) orange popsicle as dessert
We're also big on leftovers.  The only problem with that is, drawn by the aromas, curious co-workers ask many questions.  Giving out the name is never enough, you get into an explanation, and your dish gets cold in the meantime.  Sometimes, I like a little privacy with my food.
Well, compared to what most people here eat for lunch, you shouldn't be suprised. You sound like a fabulous hostess.
post #48 of 25452
Quote:
This probably doesn't sound appetizing, but it was very tasty: "Mexican" casserole -- diced chicken, w/corn, bean, peppers and other "stuff" and herbs/spices, topped with tortillas slathered in some kind of smoky/spicy sauce.  Homemade by my amazing wife.  Lots left for a couple days of no-cost lunches. green salad day-old (but warmed up) homemade biscuits 1997 Foppiano petite sirah (Napa) orange popsicle as dessert
Do californians say "sirah" instead of "shiraz"?
post #49 of 25452
Californians basically have named the wines any way they please. Syrah grape: I think most Californian wineries call it syrah. Some call it as Aussie's do -- shiraz. To confuse things even more, syrah bottlings from the Rhone Valley in France don't list any varietal at all in most cases -- the public I guess is "expected" to know that Rhone wines such as Cote Rotie and Chateauneuf du Pape are generally entirely or at least a blend that includes syrah. Petite Sirah grape: Though most call it by that proper name, some wineries have confused things by spelling it in a manner that piggyback's on syrah's popularity -- "petite syrah."
post #50 of 25452
Tonight: Jambalaya w/ Garlic Bread @ Claim Jumper 2003 Chateau St. Michelle Riesling Icewine
post #51 of 25452
Thread Starter 
Quote:
To confuse things even more, syrah bottlings from the Rhone Valley in France don't list any varietal at all in most cases -- the public I guess is "expected" to know that Rhone wines such as Cote Rotie and Chateauneuf du Pape are generally entirely or at least a blend that includes syrah.
And that, in my opinion, is mainly because the grape is not the main determining factor (necessarily, with blends). How much sun, weather, the soil, what we call the "terroir" (There is no good translation for the word), etc., all these factors influence the end result, as we all know. My cousin does mainly Pinot noir at his vineyard in Burgundy. The next guy over also produces Pinot noir. The two vineyards have nothing in common, and that year after year. I heard that the US might require that French winemakers list the names of grapes present in their wines. This has many worried, as the list may be somewhat secret, and ... quite long. Some of them might as well be called alchemists.
post #52 of 25452
Fabienne, I agree with you, but it would certainly help consumers if grape varietals were put in the wine bottle. For example, in addition to the Rhone Valley confusion, I have come across plenty of people who clearly don't know that (generalizing somewhat): White Bordeaux = sauvignon blanc Sancerre= sauvignon blanc White Burgundy = chardonnay (including the fact that Chablis is chardonnay) Red Burgundy = pinot noir Red Bordeaux = either (i) cabernet, (ii) merlot, (iii) cabernet franc, or (iv) a blend of any or all of the above, plus some petit verdot thrown in on occasion.
post #53 of 25452
Thread Starter 
Quote:
Fabienne, I agree with you, but it would certainly help consumers if grape varietals were put in the wine bottle.  For example, in addition to the Rhone Valley confusion, I have come across plenty of people who clearly don't know that (generalizing somewhat): White Bordeaux = sauvignon blanc Sancerre= sauvignon blanc White Burgundy = chardonnay (including the fact that Chablis is chardonnay) Red Burgundy = pinot noir Red Bordeaux = either (i) cabernet, (ii) merlot, (iii) cabernet franc, or (iv) a blend of any or all of the above, plus some petit verdot thrown in on occasion.
I'd say most French people probably know those things, and since it is thought that the terroir and the winemaker have a stonger influence, they might not even truly care... I remember being quite puzzled when I first saw CA wine bottles indicating cabernet, merlot, etc. I thought it was almost irrelevant, you know, as when people tell you: I like cabernets over merlots? I prefer to define what I like in a wine, and then attempt to find it in a cab or a merlot or a pinot noir...
post #54 of 25452
Thread Starter 
Has anyone ever tasted a Chambolle-Musigny and a Gevrey-Chambertin of the same year, at the same sitting? (I'm partial to Bourgognes ) I was taken aback by the difference. That was many years ago, so I can't describe it accurately, sorry, but it was striking, and yet the two villages are next to each other.
post #55 of 25452
Just compare some US Pinots, there are many that are the same winemaker from different single vineyards that are totally different. Someone once said that it was 80% grapes, 20% winemaker, I see no reason to disagree with those #s.
post #56 of 25452
Last nite: McDonald's Grilled Chicken Sandwich Large Fries McChicken Sandwich Large Diet Coke About 6 Packs of Hot Mustard Hey, someone's gotta bring the class level down a little bit.
post #57 of 25452
I'll probably bust out Carl's Jr. for lunch, no time to sit down this afternoon, 3 back to back interviews. (for candidates)
post #58 of 25452
tonight I have the distict pleasure, for the first time I can remember since being married, of having breakfast (an omlet), lunch (some fresh pinaple chinks, yogurt and a microwaved self contained pork bun), and dinner (pizza) at my desk. oh, the glamor of it all..
post #59 of 25452
Actually I did have time to step out for a bit, had some japanese curry and a nice christoffel kabinett.
post #60 of 25452
Well, it's not last night's dinner yet, but it will be in an hour fifteen or so: Cashew chicken with carrots (special ripply cut edges.) zucchini, celery and water chestnuts Fried rice with indeterminate ingredients Best hot and sour soup ever Very greasy egg roll PBR, the tasty beverage to wash this down. I honestly put this particular meal in the top 5% of anything I've had. Could just be the MSG talking, though...
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