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Was the Chianti served with the roast beef, or after? I would have thought it was light for roast beef? Was the spanish wine a rioja? I guess it could have been good enough for that.Sliced roasted beef (the tender part along the spine) with eggplant, pesto sauce, roasted pinekernel nuts and 'ekblad salad' (oak-leaf salad ?). Sorry - I don't have the vocabulary to do this justice. A bottle of Spanish reserva followed by Chianti Classico (we had a dinner guest). Two glasses of 17yr old Suntory whisky - turned out to be one too manyB
I only cook like that when I am alone. Neither the wife nor kid can tolerate the taste of that, or even the smell for that matter. I'm staying at my house in Florida right now on business, so I'm living it up while I do so.stu,
what does the next generation eat when you are eating all the spicy stuff?