honoluluwinescene.blogspot.com
Honolulu Wine Scene: December 2009
http://honoluluwinescene.blogspot.com/2009_12_01_archive.html
Wednesday, December 30, 2009. Syrah On My Mind. Typical Northern Rhone express wonderfully complex flavors and aromas such as violets, wild blueberry, blackberry, roasted game, leather, tobacco, Asian spice, and fresh herbs. They pair wonderfully with game, lamb, and herbed stews with a texture and longevity similar to a silky red Burgundy. Here are some of my favorite producers:. Fluids for the New Year. 3) Hitachino Nest beers - I believe this is a bottle conditioned beer.I don't know how else they...
honoluluwinescene.blogspot.com
Honolulu Wine Scene: Chateau de Segries Tavel 2008
http://honoluluwinescene.blogspot.com/2010/03/chateau-de-segries-tavel-2008.html
Wednesday, March 17, 2010. Chateau de Segries Tavel 2008. For most, Tavel conjures memories of light, mineral-inflected roses without a whole lot of character. OK, most are rather boring. Chateau de Segries sheds Tavel's Don Knotts-like scrawniness for a more buff, Arnold Schwarzenegger brawniness oozing with red raspberry and black cherry fruit with finishing light acidity and mineral. I recommend this wine with Chinese roast duck and/or roast pork. Subscribe to: Post Comments (Atom). Zanes Caje de Chine.
honoluluwinescene.blogspot.com
Honolulu Wine Scene: February 2007
http://honoluluwinescene.blogspot.com/2007_02_01_archive.html
Friday, February 09, 2007. Wine of the Day - Kruger-Rumpf Binger Scharlachberg Riesling Spatlese 2005. When confronted with true beauty, how can one accurately describe the sensations and emotions generated from such an experience? I thought of this after taking my first sip of this wine and that I simply shouldn't attempt to do anything other than strongly urge you to seek out this wine and try it IMMEDIATELY! Tuesday, February 06, 2007. Relic's delicious Syrah from the storied Alder Springs vineyard sh...
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Time Moves On, aka, Part-Time-itis | Cooking After 40
https://40cooks.wordpress.com/2013/06/03/time-moves-on-aka-part-time-itis
At 40, I headed off to a part-time program at a local culinary school to finally, and really, learn how to cook. Posted by: Part-Time Audiophile. June 3, 2013. Time Moves On, aka, Part-Time-itis. Time marches … if not necessarily in a straight line, I think we can all agree it moves “on”. This blog I’ve neglected pretty profoundly over the last few years, which is just pathetic. Some day, I may resurrect it, but that day isn’t today. Sundays, I make pasta. And yes, I mean “make pasta” ...Which brings ...
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November | 2010 | Cooking After 40
https://40cooks.wordpress.com/2010/11
At 40, I headed off to a part-time program at a local culinary school to finally, and really, learn how to cook. Archive for November, 2010. Posted by: Part-Time Audiophile. On November 24, 2010. Posted by: Part-Time Audiophile. On November 3, 2010. Ruhlman on Grass Fed Beef. Posted by: Part-Time Audiophile. On November 3, 2010. Time Moves On, aka, Part-Time-itis. Ruhlman on Grass Fed Beef. No, I Don’t Want To Be A Chef. L’Academie de Cuisine. Chef Knives — To Go! How to prep fish.
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A Cooks Illustrated Thanksgiving Turkey! | Cooking After 40
https://40cooks.wordpress.com/2009/11/24/a-cooks-illustrated-thanksgiving-turkey
At 40, I headed off to a part-time program at a local culinary school to finally, and really, learn how to cook. Posted by: Part-Time Audiophile. November 24, 2009. A Cooks Illustrated Thanksgiving Turkey! I have the in-laws coming for dinner on Thanksgiving. A whole lot of ’em! It’s gi-NOR-mous. So much for brining that sucker in a stockpot. Out came the cooler! 3 gallons of cold water. 15 cups table salt. 5 cups light brown sugar. My bird is in the brine right now, the Tuesday before Thanksgiving!
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No, I Don’t Want To Be A Chef | Cooking After 40
https://40cooks.wordpress.com/2010/10/29/bourdain-on-being-a-chef
At 40, I headed off to a part-time program at a local culinary school to finally, and really, learn how to cook. Posted by: Part-Time Audiophile. October 29, 2010. No, I Don’t Want To Be A Chef. I read this post. By Anthony Bourdain on Ruhlman’s blog back in September and while it didn’t tell me anything I didn’t know, it did capture the feeling of not-quite frustration that I’ve had about career changing. I’m too old. Just thought I’d share. Laquo; Tempus Fugit. Ruhlman on Grass Fed Beef. Kudos to you f...
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Mushroom Ragout on Puff Pastry with Spinach | Cooking After 40
https://40cooks.wordpress.com/2009/08/14/mushroom-ragout-on-puff-pastry-with-spinach
At 40, I headed off to a part-time program at a local culinary school to finally, and really, learn how to cook. Posted by: Part-Time Audiophile. August 14, 2009. Mushroom Ragout on Puff Pastry with Spinach. Day 4 of CT101 at L’Academie. On the menu, a series of dishes showcasing mushrooms and greens. This one was my favorite:. Mushroom Ragout on Puff Pastry with Spinach. 2T shallots: finely chopped. 1T garlic: finely chopped. 1C Shiitake mushrooms: medium dice, stems removed. 2tsp dried mushroom powder.
honoluluwinescene.blogspot.com
Honolulu Wine Scene: Zane's Caje de Chine
http://honoluluwinescene.blogspot.com/2010/03/zanes-caje-de-chine.html
Sunday, March 07, 2010. Zane's Caje de Chine. Perhaps the best chef in Hawaii you never heard of before is Dexter Zane. You name it, Dexter can cook it and without a doubt, better than almost every trained chef out there. Those who have experienced his hibachi prime rib will salivate Pavlovian at the slightest suggestion of said repast. Perfectly crisped bark with creamy, succulent flesh await the rabid diner. He serves it with green onions, hoisin sauce and steamed Chinese buns. Perfection.
honoluluwinescene.blogspot.com
Honolulu Wine Scene: Thomas Keller's Simple Roast Chicken
http://honoluluwinescene.blogspot.com/2010/04/thomas-kellers-simple-roast-chicken.html
Monday, April 12, 2010. Thomas Keller's Simple Roast Chicken. Bourdain fans have already absorbed this info on a recent episode, but there is real genius in the simplicity of his recipe for a personal favorite, roast chicken. The key things to pay attention to are:. 1) Temper the chicken: allow the fowl to come to room temperature before placing it into the oven. 6) Roast the chicken in a saute pan which allows you to degrease then either assemble a jus or gravy from a single cooking vessel. 8) If time a...
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