What are you eating?

[DavidRoss]

Whipped cream with my coffee.

[Brian]

Well I think dinner might be back on, but we had a fight about the fact that I asked someone else for wine recs instead of trusting her. Hell is other people... fortunately so is heaven.

[North Star]

Well I think dinner might be back on, but we had a fight about the fact that I asked someone else for wine recs instead of trusting her. Hell is other people... fortunately so is heaven.

Jeez...
Good luck, Brian!

[Sergeant Rock]

Well I think dinner might be back on, but we had a fight about the fact that I asked someone else for wine recs instead of trusting her. Hell is other people... fortunately so is heaven.

Did the dinner happen?

Sarge

[jlaurson]

Did the dinner happen?

Sarge

We assume yes. But more importantly, did you manage to incorporate our wine-advice, camouflaging it as having been her ideas in the first place?

[Sergeant Rock]

For commiseration and self-pity, I would recommend a nice, rich White Burgundy / Weissburgunder - with lots of body and, while not quite semi-dry, a healthy little residual sugar count of 5, 6g/l.

For my birthday last month my in-laws gave me 12 bottles of assorted Grosse Gewächse from Weingut Knipser (Pfalz): Spätburgunder, Riesling and Weissburgunder. The Weissburgunder is drier than you recommend but still pretty luscious: A: 12.75 RS: 1.0 S: 5.9  24 Euro.




Sarge

[jlaurson]

For my birthday last month my in-laws gave me 12 bottles of assorted Grosse Gewächse from Weingut Knipser (Pfalz): Spätburgunder, Riesling and Weissburgunder. The Weissburgunder is drier than you recommend but still pretty luscious: A: 12:75 RS: 1.0 S: 5:9  24 Euro.



Sarge

Oh darn, that looks and sounds right up my alley.

How is Grosse Gewaechse different from vieilles vignes? Oh, I see. It's the same as "Erste Lage".

Thread duty:

A quickly tossed red-beet, potato, red-onion, raw-cabbage salad... with tons of nigella seeds (which I throw into almost anything I make) and a touch of oil, just a tiny hint of mayo and yoghurt, and cider vinegar. And talking about all that wine, why shouldn't I get a bottle from downstairs. It's Saturday, darnit, and I've done some work already. (Including the beginning of a couple of planned outright Classical Music pieces for the Forbes column I write with a colleague from D.C.)

[Brian]

We assume yes. But more importantly, did you manage to incorporate our wine-advice, camouflaging it as having been her ideas in the first place?

She had a half-glass's worth of leftover white that we split with the caprese, and I didn't know whether to read that as passive-aggressive or humoring me.

But anyway, here's what happens if you slice open a flank steak, stuff it with roasted red peppers, spinach and blue cheese, and wrap the whole thing in my own homemade from-pork-belly bacon.

I know, I know. This is like a parody of how Americans eat. What can I say? We're Texans through and through. 

P.S. The Sangiovese (from ... I forget where, I was supposed to take a bottle but forgot) was delicious.

P.P.S. Lunch is gonna be a hot sizzling open-face tuna melt with fresh-sliced tomatoes, olives, capers, and red onions.

[jlaurson]

She had a half-glass's worth of leftover white that we split with the caprese, and I didn't know whether to read that as passive-aggressive or humoring me.

But anyway, here's what happens if you slice open a flank steak, stuff it with roasted red peppers, spinach and blue cheese, and wrap the whole thing in my own homemade from-pork-belly bacon.

I know, I know. This is like a parody of how Americans eat. What can I say? We're Texans through and through. 

P.S. The Sangiovese (from ... I forget where, I was supposed to take a bottle but forgot) was delicious.

P.P.S. Lunch is gonna be a hot sizzling open-face tuna melt with fresh-sliced tomatoes, olives, capers, and red onions.

Sounds scrumptuous. The lunch, certainly.

Anyone into economics and wine, this is a fascinating paper (and a quick read) on the world's formerly largest wine exporter... You'll never guess... and once you know, you'll be wrong about the reasons for its total demise.

http://www.wine-economics.org/aawe/wp-content/uploads/2013/02/AAWE_WP134.pdf

Wine I brought from downstairs:


2010 Wellanschitz
Altes Weingebirge

A Blaufränkisch from Burgenland (of course)... not one that will age, I reckon, but it certainly took two years to come around to its very nicely quaffable self now. Before that he refused, categorically, to go without food.

[NJ Joe]

But anyway, here's what happens if you slice open a flank steak, stuff it with roasted red peppers, spinach and blue cheese, and wrap the whole thing in my own homemade from-pork-belly bacon.

I know, I know. This is like a parody of how Americans eat. What can I say? We're Texans through and through. 

P.S. The Sangiovese (from ... I forget where, I was supposed to take a bottle but forgot) was delicious.

P.P.S. Lunch is gonna be a hot sizzling open-face tuna melt with fresh-sliced tomatoes, olives, capers, and red onions.

They both look amazing.

I'm having a snack of a banana with a dollop of Crazy Richard's creamy peanut butter on each bite.

[Sergeant Rock]

How is Grosse Gewaechse different from vieilles vignes?

It's an unofficial classification some VDP vintners use to distinguish their best dry wines made from traditional German varietals--Riesling, Grau-and Weissburgunder, Spätburgunder (pinot noir)--grown in the historically best vineyards. Yields are strictly limited and the grapes must reach at least Spätlese ripeness. The classification is modeled on the Burgundy Grand Cru (Grosses Gewächs) system where the wine from the best plots only have the vineyard name on the label. Kirschgarten (the name on the label I posted) is a vineyard in Laumersheim. So instead of labeling the wine according the rigid and confusing to the novice German rules (Laumersheimer Kirschgarten Weissburgunder Spätlese trocken) the vintners hope the simplified label will be easier to understand and recognize. And of course they hope their wines will be taken as seriously as Grand Cru Burgundy.

Sarge

P.S. Thread duty: Tilapia filets and a potato salad made with cucumbers and sweet onions, mayo and joghurt. Drinking a locally produced Chardonnay.

[jlaurson]

Wine I brought from downstairs:


2010 Wellanschitz
Altes Weingebirge

A Blaufränkisch from Burgenland (of course)... not one that will age, I reckon, but it certainly took two years to come around to its very nicely quaffable self now. Before that he refused, categorically, to go without food.

Googling, randomly, wine and Jesus, because I'm listening to the Homilius St. Mark Passion...

Now this:


Gottfried August Homilius
St. Mark Passion
Basel Madrigalists, L'arpa festante / Fritz Näf
Carus
German link - UK link

World Premiere Recording. Tremendously beautiful opening Chorale as I type.  Five 21 tracks into it and already in love with Homilius.

I came across this bit, trying to prove that Christ never drank, consumed, or condoned (alcoholic) wine!

So many disingenuous, and terribly flawed arguments in a row... this should be used in Logic or Rhetoric classes to point out all the basic mistakes. Frightening, all the same, to what lengths believers go to bend their believes around their ideology... and possibly not even be aware of the fallacies in their wake:

http://www.biblicalperspectives.com/books/wine_in_the_bible/4.html

[SonicMan46]

Susan & I just returned from a short trip to Naples (i.e. Florida south of Ft. Meyers) - had a lot of wonderful seafood, such as grouper, snapper, crab, etc. - BUT, one of our favorites was a luncheon in Everglades City, about 45 minutes south of Naples on the western edge of Everglades National Park - we took an air boat ride and had lunch - specialities for the area not only include a wide variety of fish, but also stone crabs & swamp critters, such as alligator & frogs legs - YUM! 

We started out sharing a dozen oysters on the half shell - Susan had the Everglades frog legs deep fried w/ fries & coleslaw - I had one of my MUST eat treats in south FL, i.e. stone crab claws - we did the same trip in the '90s and took a boat tour that explain (and demonstrated) one of the region's livelihoods, i.e. harvesting stone crabs (some information HERE) - the crabs are not killed, but the claw is simply twisted off (has to be a minimum length) and the crab released to grow another one - fascinating!   

 

 

[huntsman]

Right now?

1 x 250ml tub fat free chunky cottage cheese
Ryvita crackers
1 x tomato
water, water, water, water.

[Karl Henning]

Oatmeal (instant) & green tea.

[Gold Knight]

A nice midnight snack of creamy Jif with blackberry preserves on cinnamon raisin bread, washed down by a tall glass of cold milk. Yum.

[Sergeant Rock]

I am eating left over Aloo Gobi from one the best Indian restaurants in my area. 

Really?    That's what I had for lunch!...leftover Aloo Gobi and Tandoori chicken. Mrs. Rock made it. We had it for dinner last night.

Sarge

[Karl Henning]

An orange, some roasted (unsalted) pumplin seeds, a couple of bananas.

And tea! (no additives)

[Brian]

Just finished my bacon, spinach, and baby portabella risotto. First risotto I've ever made and it was pretty fantastic!

[DavidRoss]

One of my favorite breakfasts, good any time of day: chorizo & eggs with grated cheese, sour cream, and pico de gallo. Along with a luscious, rich cafe breve.