Comments:
Start time for the prep.
The cheese with the mustard has nothing to do with dinner and everything to do with drinking and cooking-nibbles, you know.
The garlic is ready.
The main ingredient.
Olive oil, soy sauce and liquid smoke, with the garlic.
Red and yellow sweet peppers-green would have been fine but I wanted color.
The best thing about cooking is drinking. This is an opinion I arrived at well before today. And let me add that when I decide to spend ridiculous amounts of money on Burgundy, I prefer Leroy to DRC-perhaps apostasy but I think Madame's wines are sublime. Never an indifferent bottle. (This is a mere Bourgogne but as good as any Village wine. And she manages to bring it under 13% alcohol.)
Ready for the meat.
Now I realize that there is an Austrian, and a masked man who's gone missing, and, perhaps, a Portlandian that think this is ready as is. But it's not. Not around here, anyway.
It's quite obvious that I have had a bit of alcohol at this point. Taking pictures of knives seemed like a good idea. (Still does, sorta)
The wine for dinner.
Cooking.
Cooking longer.
The risotto is almost ready.
The table, with winter gloves. (No idea how I missed that.)
Oh! I switched watches. I used this one for timing the risotto.
Done.
Done.
Plated.
Plated.
No sausage tonight.
Start time for the prep.
The cheese with the mustard has nothing to do with dinner and everything to do with drinking and cooking-nibbles, you know.
The garlic is ready.
The main ingredient.
Olive oil, soy sauce and liquid smoke, with the garlic.
Red and yellow sweet peppers-green would have been fine but I wanted color.
The best thing about cooking is drinking. This is an opinion I arrived at well before today. And let me add that when I decide to spend ridiculous amounts of money on Burgundy, I prefer Leroy to DRC-perhaps apostasy but I think Madame's wines are sublime. Never an indifferent bottle. (This is a mere Bourgogne but as good as any Village wine. And she manages to bring it under 13% alcohol.)
Ready for the meat.
Ready for some risotto.
Now I realize that there is an Austrian, and a masked man who's gone missing, and, perhaps, a Portlandian that think this is ready as is. But it's not. Not around here, anyway.
It's quite obvious that I have had a bit of alcohol at this point. Taking pictures of knives seemed like a good idea. (Still does, sorta)
The wine for dinner.
Cooking.
Cooking longer.
The risotto is almost ready.
The table, with winter gloves. (No idea how I missed that.)
Oh! I switched watches. I used this one for timing the risotto.
Done.
Done.
Plated.
Plated.
It tasted great. As did the wine.
If anyone is still with me you are invited for leftovers.
Someday...
2010 is a nice vintage. Underrated in Burgundy IMO.
I have a few bottles of the Mongeard-Mugneret Echezeaux from '02...still waiting for them to come around. It might be awhile, unfortunately as the 02s are fairly tannic. A lot of fruit there too, but the fruit will have to ride long enough for those 02 tannins to soften.
I have a few bottles of the Mongeard-Mugneret Echezeaux from '02...still waiting for them to come around. It might be awhile, unfortunately as the 02s are fairly tannic. A lot of fruit there too, but the fruit will have to ride long enough for those 02 tannins to soften.
By the way, I agree the Leroy Bourgogne is a very nice wine.
Shows what a good winemaker can do with good fruit, even though not at the village or above level.
Portlandian, Oregonian, Washingtonians 🤣🤣🤣
It’s not ready, medium well please 😋
Bring the leftovers to the April GTG and have other members enjoy. I only requesting when you guys eat, to think of me please.
Rgds
Raymond
My favourite wine shop describes that wine as
(2015)
“Cranberry, wild strawberry, crisp red apple and smoky spice; incredible depth and a racy acidity that bounces around the palate with its purity.”
Now that’s a tasting note!
“Cranberry, wild strawberry, crisp red apple and smoky spice; incredible depth and a racy acidity that bounces around the palate with its purity.”
Now that’s a tasting note!
Very good wines
The Leroy is always reliable even at entry level,but isn't the grand echezaux a mite too young?
What a nice pairing!You certainly love your wines!
Enjoy your repast
best
henry
What a nice pairing!You certainly love your wines!
Enjoy your repast
best
henry
Definitely young, but it opened up very well after a short time.
It was excellent with the steak.
Looks like a fun evening.
Too bad I can't cook anything more than microwaved tea, but I can still at least drink the wine and time things.
Two of the more important, if unrecognized, skills needed for cooking. [nt]
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