What did you eat last night for dinner?

Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.

  1. kabert

    kabert Senior member

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    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.
     
  2. PHV

    PHV Senior member

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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. Â Homemade by my amazing wife. Â 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. Â The only problem with that is, drawn by the aromas, curious co-workers ask many questions. Â Giving out the name is never enough, you get into an explanation, and your dish gets cold in the meantime. Â 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.
     
  3. PHV

    PHV Senior member

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    Do californians say "sirah" instead of "shiraz"?
     
  4. kabert

    kabert Senior member

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    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."
     
  5. drizzt3117

    drizzt3117 Senior member

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    Tonight:

    Jambalaya w/ Garlic Bread @ Claim Jumper
    2003 Chateau St. Michelle Riesling Icewine
     
  6. Fabienne

    Fabienne Senior member

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    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.
     
  7. kabert

    kabert Senior member

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    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.
     
  8. Fabienne

    Fabienne Senior member

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    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...
     
  9. Fabienne

    Fabienne Senior member

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    Has anyone ever tasted a Chambolle-Musigny and a Gevrey-Chambertin of the same year, at the same sitting? (I'm partial to Bourgognes [​IMG] ) 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.
     
  10. drizzt3117

    drizzt3117 Senior member

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    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.
     
  11. alaaro

    alaaro Senior member

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    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. [​IMG]
     
  12. drizzt3117

    drizzt3117 Senior member

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    [​IMG] I'll probably bust out Carl's Jr. for lunch, no time to sit down this afternoon, 3 back to back interviews. (for candidates)
     
  13. globetrotter

    globetrotter Senior member

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    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..
     
  14. drizzt3117

    drizzt3117 Senior member

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    Actually I did have time to step out for a bit, had some japanese curry and a nice christoffel kabinett.
     
  15. j

    j (stands for Jerk) Admin

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    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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