Author Topic: What are you eating? (Read 552993 times)

Home prepared Hearst Ranch Filet Mignon, grass fed cattle raised on coastal ranch lands in San Simeon, California. Accompanied by baked beets and a nice Tempranillo.

SurprisedByBeauty · « **Reply #4087 on:** December 18, 2017, 04:26:28 PM »

Quote from: Sergeant Rock on December 17, 2017, 04:08:36 PM

Mrs. Rock made the same thing as part of last night's dinner! We had baked cod with it and a pasta salad.

Sarge

it had been a test-run for dinner tonight, officially inaugurating the new kitchen in the apartment i renovated over the last year. Tonight I went a tad further in two directions: one classic, adding feta cheese to one batch (w/out ginger) and tiny köttbullar to another, asian-esque batch with ginger, soy sauce, and toasted sesame seeds.

Tried a bunch of wines along with it... but most of the whites were beyond the pale; stored too long in an inadequate cellar. Shame, too, because they were a bunch of 2012 Wittmann wines... GBs & Rieslings. (Also: Feth, 2014; most of which were no good, except for a Chardonnay.)
We finally settled on a fine red Cuvee from Argentina that was still good.

Sergeant Rock · « **Reply #4088 on:** December 19, 2017, 02:33:56 PM »

Quote from: SurprisedByBeauty on December 18, 2017, 04:26:28 PM

it had been a test-run for dinner tonight, officially inaugurating the new kitchen in the apartment i renovated over the last year. Tonight I went a tad further in two directions: one classic, adding feta cheese to one batch (w/out ginger) and tiny köttbullar to another, asian-esque batch with ginger, soy sauce, and toasted sesame seeds.

Sounds delicious. We'll have to try those recipes

Quote from: SurprisedByBeauty on December 18, 2017, 04:26:28 PM

Tried a bunch of wines along with it... but most of the whites were beyond the pale; stored too long in an inadequate cellar. Shame, too, because they were a bunch of 2012 Wittmann wines... GBs & Rieslings.

Shame indeed

With Rheinhessen whites, drinking sooner rather than later is recommended.

Sarge

Sergeant Rock · « **Reply #4089 on:** December 19, 2017, 02:40:11 PM »

Tonight, Mrs. Rock excelled. A pasta dish with lobster tails (chopped and whole), stock (made from the lobster shells and veggies), saffron, cream and a dash of Cognac. We drank Champagne (Piper Heidsieck Brut).

Sarge

Sergeant Rock · « **Reply #4090 on:** January 11, 2018, 11:27:04 AM »

Mrs. Rock and I had dinner tonight at the Al Fiume located on the banks of the Rhine in Worms. I had Swordfish Messina (tomato sauce with capers, black olives, garlic, anchovies). Mrs. Rock had the bizarre Pizza Frank (bacon, tuna and gorgonzola). We drank a superb Sicilian Nero d'avola.

Sarge

NikF · « **Reply #4091 on:** January 11, 2018, 11:43:20 AM »

Quote from: Sergeant Rock on January 11, 2018, 11:27:04 AM

Mrs. Rock and I had dinner tonight at the Al Fiume located on the banks of the Rhine in Worms. I had Swordfish Messina (tomato sauce with capers, black olives, garlic, anchovies). Mrs. Rock had the bizarre Pizza Frank (bacon, tuna and gorgonzola). We drank a superb Sicilian Nero d'avola.

Sarge

This puts a smile on my cynical old fez. Good stuff.

Sergeant Rock · « **Reply #4092 on:** January 14, 2018, 12:06:18 PM »

Mrs. Rock's parents treated us to a superb Greek meal at the Paradies in Lampertheim Germany (Mrs. Rock's home town). I had charcoal grilled Dorade (gilt-head sea bream) and calamari with grilled veggies, fried potatoes and tzatziki. Mrs. Rock had a mixed grill platter with lamb, liver and gyros. We drank a Nemea reserve.

Sarge

Sergeant Rock · « **Reply #4093 on:** February 18, 2018, 01:48:02 PM »

A jointly made dinner tonight. I made a potato salad and helped prepare Mrs. Rock's whole chicken which was roasted on a bed of root vegetables and white wine (which she turned into a delicious sauce). Served with kale fried in pork lard and bacon (turning a healthy dish into a not-so-healthy dish

...but who cares? Life is short, and getting shorter). We drank a 2017 New Zealand Sauvignon blanc (The Ned) and had champagne for dessert (Tarlant Brut Reserve http://www.tarlant.com/en/champagne-brut-reserve.htm )

Sarge