Watcha cookin'?

[oftpiste]

And the wine was????

What a saga that was. A couple of years ago my brother quit drinking and gave me all the old, weird (nothing super exciting) stuff that was left in his basement. I've been opening them on accession, and some have been winners.

These, however, were not. Both oxidized, Port-y, pretty gross. I had very high hopes for the Barbera. Nope. So we landed on the first bottle pictured. Probably not the best pairing for the meal. Had some more appropriate stuff downstairs, but couldn't be bothered by the time dinner was ready.

[irul&ublo]

Not surprised that the Barbera had turned. Despite being Martini, likely juice from inland. Notice it says California, not Napa or Sonoma. Not familiar with the Wa cab.

The burgundy was probably pretty fucking good

[oftpiste]

It does say St. Helena, Napa County. I wasn't surprised either, but how fucking cool would it have been if it were a surprise killer. Gotta think they weren't making those wines with a whole lot of longevity in mind in those days.

The Chantal Lescure's have been delightful. Still have a bunch from similar vintages, a few premier and grand crus left.

[MakersTeleMark]

Make some nice vinegar with those. It is a little side project of mine. Takes a lot of time, but it is really worth it.

[oftpiste]

ooohhhh... do tell?

Make some nice vinegar with those. It is a little side project of mine. Takes a lot of time, but it is really worth it.

[ghosthop]

ooohhhh... do tell?

https://goodeggssfbay.tumblr.com/pos...aking-your-own

You'll need to have an active mother from unpasteurized vinegar, perhaps you have a neighbor making their own. I'm sure there is a small commercial operation near you whose vinegar you could use as a starter.

This is my local, their oxidative rosé is my go-to for most cooking at home. Pennsylvania 'sherry' vinegar.

https://www.keepwellvinegar.com/

[Buster Highmen]

The Chantal Lescure's have been delightful. Still have a bunch from similar vintages, a few premier and grand crus left.

++++

[tgapp]

Sous vide/seared rack of lamb with lemon, rosemary, and garlic and braised asparagus with brown slivered garlic. And an amaro Montenegro cocktail to wash it down.

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[ghosthop]

And an amaro Montenegro cocktail to wash it down.

rye:montenegro:3/4 italian vermouth + bitters is a choice Boulevardier riff. Lavender or lavender/lapsang souchong tincture was my goto for the bitter.

[oftpiste]

This stuff is labeled unpasteurized. And is readily available. Would that work?

https://goodeggssfbay.tumblr.com/pos...aking-your-own

You'll need to have an active mother from unpasteurized vinegar, perhaps you have a neighbor making their own. I'm sure there is a small commercial operation near you whose vinegar you could use as a starter.

This is my local, their oxidative rosé is my go-to for most cooking at home. Pennsylvania 'sherry' vinegar.

https://www.keepwellvinegar.com/

[Thaleia]

I spent part of COVID trying to get Yorkshire puddings to work. So many failures, This recipe has proved pretty reliable.

https://www.epicurious.com/recipes/m...arcus-52471431

Awesome, thank you!

[tgapp]

rye:montenegro:3/4 italian vermouth + bitters is a choice Boulevardier riff. Lavender or lavender/lapsang souchong tincture was my goto for the bitter.

I've done that quite a bit - yesterday I did 2:1 montenegro:rittenhouse with two dashes rhubarb bitters, served up. Really simple, floral, beautiful drink.

[Buster Highmen]

This stuff is labeled unpasteurized. And is readily available. Would that work?

Short of dashing about in your scapular with a tub of nutrients in your priory orchards, you could try this:

[plugboots]

Sous vide turkey breasts pre-maillard producing broil.

They always look kinda sickly.

[oftpiste]

HA! that's the stuff I thought I'd posted a link to.... thanks for the update.

Short of dashing about in your scapular with a tub of nutrients in your priory orchards, you could try this:

[Thaleia]

I've made a small amount (maybe a cup) of tallow, no idea what to do with it. Does anyone have any favourite uses for it?

[nickwm21]

I've made a small amount (maybe a cup) of tallow, no idea what to do with it. Does anyone have any favourite uses for it?

You can use it as a substitute for your oil/butter/fat in anything, savory or sweet. It’d probably be awesome to use as the oil in a beef based stir fry.


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[MakersTeleMark]

Braggs will get a nice mother forming. You don't need much.

[tgapp]

I've made a small amount (maybe a cup) of tallow, no idea what to do with it. Does anyone have any favourite uses for it?

I get a cowshare every year and I love searing steaks in tallow - both tallow and steak from the same animal. It's probably my favorite high-temp cooking fat of all time. Anything that requires a really high smoke temp oil is going to be fantastic with tallow.

[Thaleia]

You can use it as a substitute for your oil/butter/fat in anything, savory or sweet. It’d probably be awesome to use as the oil in a beef based stir fry.


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Thank you! Didn't realize it is that versatile. Wow. Will need to be selective lol.

I get a cowshare every year and I love searing steaks in tallow - both tallow and steak from the same animal. It's probably my favorite high-temp cooking fat of all time. Anything that requires a really high smoke temp oil is going to be fantastic with tallow.

Really excited to try this. I generally sear my steaks on cast iron (outside on a portable induction cook top at stupid high temperatures), so this sounds like a match made in heaven.

[MakersTeleMark]

For your tallow:

https://www.rickbayless.com/slow-coo...elized-onions/

[Thaleia]

Thank you, been a Rick Bayless fan for years, this is right up my ally.

[dunfree]

I've made a small amount (maybe a cup) of tallow, no idea what to do with it. Does anyone have any favourite uses for it?

tallow is the classic fat for fish and chips. There’s also other stuff (balms, etc)

[MakersTeleMark]

Honestly one of the most simple light clean and delicious meals I've made in awhile. Been doing a lot of braises and such.

Fish and Chips Very Redux.

[riser4]

Honestly one of the most simple light clean and delicious meals I've made in awhile. Been doing a lot of braises and such.

Fish and Chips Very Redux.

Damn. Scallops and tater tots. Well played sir. What's the sauce? I'm hoping for a tiger sauce.