What are you eating?

[Octave]

He's a real swine, so should have no problems finding them!

Could you elaborate on this (Bourdain/swine)?  Just idly curious.  I have never seen a whole episode of any of his shows, just popped in on them by accident once in a while.  I got a bad vibe about the guy from just several minutes at a time, but I dismissed this as my personal crankiness and/or general reactive disgust at CNN, or something.

[Brian]

Could you elaborate on this (Bourdain/swine)?  Just idly curious.  I have never seen a whole episode of any of his shows, just popped in on them by accident once in a while.  I got a bad vibe about the guy from just several minutes at a time, but I dismissed this as my personal crankiness and/or general reactive disgust at CNN, or something.

I'll just pipe up as a Bourdain lover. Haven't seen any of his shows in a year, since I haven't had a TV in a year, but "No Reservations" is one of my favorite nonfiction TV shows. What's great about Bourdain is that his leather-jacket former-heroin-addict punk-rock-loving exterior conceals a fuzzy teddy bear of a guy who finds something to treasure just about everywhere he goes. And he's deeply intelligent; he writes all the voiceovers and knows, talking to people about their culture, when to shut up and listen. (Not many TV hosts know how to listen.) The camera work and editing on the shows are almost always outstanding.

The best episodes send Bourdain to some dirt-poor downtrodden part of the globe: Mozambique, southern India, falling sick in the Amazon, and the amazing two-parter from Lebanon, the first episode of which was being filmed when bombs started going off and the civil war broke out. My favorite, though, might be "Cajun Country Louisiana," where he goes to a daylong zydeco dance party in a barn and has what appears to be the most fun anybody has ever had.

[Sergeant Rock]

Folks, weigh in! A local cheese shop is having a tasting/class session where they introduce us to the wines and cheeses of the Jura region of France. My question for the Francophiles on the board: is it worth a evening (and a fee) to explore a range of Jura wines and cheeses? What could I expect?

There's also a "bubbly & cheese" tasting the next week...

Can't help you, I'm afraid. I've driven past the Jura so many times in the last 40 years but have never entered the region (it's on Mrs. Rock's to do list). But hey, it's French wine and cheese! I'd attend the tasting.

Sarge

[jlaurson]

Folks, weigh in! A local cheese shop is having a tasting/class session where they introduce us to the wines and cheeses of the Jura region of France. My question for the Francophiles on the board: is it worth a evening (and a fee) to explore a range of Jura wines and cheeses? What could I expect?

There's also a "bubbly & cheese" tasting the next week...

It's more through Switzerland that I know the wines (Jura extends well into the Confederate Island), and they're extraordinary lime-stone growing wines (in the south, anyway), indeed. Beautiful light Pinot Noir's... far away from the body heavy Italian style (Merlot et al.) wines. You can find some wines there (varietals, that is) that you won't find anywhere else. On the French side, if you can try some  Vin Jaune, that should worth it; L'Etoile, if you're into white... which I hope you are if you go, because the whites are probably more interesting on average.

[Octave]

My favorite, though, might be "Cajun Country Louisiana," where he goes to a daylong zydeco dance party in a barn and has what appears to be the most fun anybody has ever had.

Thanks for telling me that; I'm now interested in seeing that series (NO RSVPS)....I see it's on disc.

Interesting you'd mention Cajun culture, because I had a ball watching a few short docs by Les Blank on S. La. culture, including two about different Cajun communities.  Those were shot in ~early 70s, so had the added (dis)advantage of being a time capsule.  Amazing to see one of the Balfa Brothers at his day jobs as school bus driver and insurance salesman.

[Mirror Image]

On tonight's menu: orange-marinated pork chops cooked on the grill, roasted red potatoes, and a garden salad. All washed down with sweet iced tea. Yummy!

[Papy Oli]

Folks, weigh in! A local cheese shop is having a tasting/class session where they introduce us to the wines and cheeses of the Jura region of France. My question for the Francophiles on the board: is it worth a evening (and a fee) to explore a range of Jura wines and cheeses? What could I expect?

There's also a "bubbly & cheese" tasting the next week...

Can't help you about the wines, but some of the cheeses can be pretty good : Comté, Morbier, Bleu de Gex, some Tomme and Raclette also... earthy and tasty 

[toledobass]

Made some butternut squash soup last night that will be ready for this eve.  First fall dish it seems.   I'll braise some cabbage an maybe make some soft polenta for dinner as well.

A

[Bogey]

Made some butternut squash soup last night that will be ready for this eve.  First fall dish it seems.   I'll braise some cabbage an maybe make some soft polenta for dinner as well.

A

Do you put anything on the cabbage?

[toledobass]

I was thinking a little onion, a little apple, maybe some raisins, and braise it in white wine and a splash of apple cider vinegar at the end.

[Bogey]

I was thinking a little onion, a little apple, maybe some raisins, and braise it in white wine and a splash of apple cider vinegar at the end.

See....I knew it would be higher level.  Thanks for the tip.

[PaulR]

Roasted pork tenderloin with sweet and sour cucumbers and Indian spiced mashed sweet potatoes

[toledobass]

Caldo Verde soup for a crisp evening.

[Marc]

Re: What are you eating?

Nothing.
I came home drunk and now I'm having the hiccups.

[mahler10th]

I missed dinner...so now it's Egg Fried Rice with Chicken in White Sauce.
Tomorrow it will be Steak Pie, roast Tatties and peas.

EDIT:  Egg Fried Rice with Chicken in White Sauce...it was not very good.  I look forward to tomorrows dinner...

[toledobass]

Gonna make some soba noodles in a shitake broth for this rainy night.

[Sergeant Rock]

Tonight, Rippchen (cured pork cutlet) and sauerkraut with boiled potatoes. Drank a dry 2012 Riesling from a local vintner (Weingut Steinmühle).

Sarge

[toledobass]

damn, that sounds delicious too.  how is the pork cured?  what is it sured with?  What flavors?  do you cure it, or does the butcher do it and it is readily available?

Good to see ya Sarge!  Enjoyed your story about Bob Dylan.  I think we all have many stories like that and it reminded me of some of mine.

A

[Sergeant Rock]

damn, that sounds delicious too.  how is the pork cured?  what is it sured with?  What flavors?  do you cure it, or does the butcher do it and it is readily available?

We bought it from a Metzgerei (butcher shop) but the cut is usually available at most food stores too. I have no idea how it's cured (I should ask next time I'm at the butcher). It tastes similar to American ham (a tad saltier though). I didn't take a photo but found this online: substitute boiled spuds for mashed, and it's what we ate.




Sarge

[Brian]

About to start broiling tuna with bok choy and a sesame dressing. And red wine should help on this cold night, Dallas' coldest night since 2011!