Posted in Winemaking, tagged Chardonel, Sauvignon Blanc, wine, Winemaking on November 20, 2010| Leave a Comment »
My latest chardonel was ready for its first racking. Since I’m planning on letting this one clear on its own, this will be just the first of several.
I had some capacity, so I pulled the last of the sauvignon blanc from the freezer. It is only 4qt, do it won’t make a full gallon. I tried to check its SG, but the amount of suspended solids prevented a good reading. I added meta, yeast nutrient and DAP. I’ll pitch the yeast tomorrow.
Posted in Uncategorized, tagged food, foodie on November 19, 2010| Leave a Comment »
Spicy chinese with a good sauvignon blanc is utterly divine, and it’s still good with an OK SB.
Posted in Uncategorized, tagged cooking, food, foodie, sole meuniere on November 18, 2010| Leave a Comment »
I should start off by saying that my sole meuniere does not contain sole. Neither sole, nor flounder, are ever readily available here in middle-America. Served with an AU sauvignon blanc.
Posted in Uncategorized, tagged chop, cooking, food, foodie, lamb, Madeira on November 17, 2010| Leave a Comment »
Posted in Uncategorized, tagged chowder, cooking, corn, food, foodie on November 16, 2010| Leave a Comment »
My basic recipe starts with a can of corn. I add the spices du jour (today that’s garlic, onion, thyme, celery seed and Northwoods blend) and heat it on the stove. At the last minute, I puree it in a blender before adding the thickening agent. Last time, I used straight roux, but it turned out too thick. So, this time I used a veloute. Served with an Aussi sauvignon blanc.
Posted in Uncategorized, tagged broil, browned butter, cooking, food, foodie, lemon juice, salmon on November 15, 2010| Leave a Comment »
I’ve been slacking at posting here, but I’m going to try and be more diligent.
Tonight, I broiled a piece of salmon. I topped it with browned butter, lemon juice and parsley. Served with a WA riesling.
Posted in Uncategorized, tagged cooking, food, foodie on November 13, 2010| 2 Comments »
This is not fancy haute cuisine, but like the title says, “sometimes you just have to eat”.
I put a can of no-bean chili in an 8″ cast iron and put a batch of Jiffy corn bread on top. I baked it and served it with a Rhone wine.
Ravings of an Amateur Foodie 