- Sep 24, 2018
- Reaction score
I took some of Trader Joe’s Miso Ginger Broth, a hand full of stir fry veggies, and tossed in some pork dumplings for a very nice , simple soup.
One time I had to explain to a Welsh friend what a biscuit is to us. I said “a scone without all the sugar.”I've been pretty good about doing more home cooking this year vs. last year.
Might try my hand at biscuits and gravy this weekend.
ETA: that's "biscuits" in the American sense. Per Wikipedia, "A biscuit in the United States and Canada, is a variety of small baked goods with a firm browned crust and a soft, crumbly interior. They are usually made with baking powder or baking soda as a chemical leavening agent rather than yeast."
Gravy on cookies would be pretty gross!
God damn, you started right at the top! Great choice.After seeing this (there’s a whole series of Brian Cox pronouncing almost every Scotch there is)
I decided to try the Lagavulin 16. Jesus Wept. I’ve heard people say “smoky but with no peat bite” before, but now I know what that means. Think I’m going to start picking up a bottle per paycheck and starting working my way through the whisky world.
Those are even trickier to get into here in Brazil, but I’ve had the Yamazaki Distiller’s Reserve and absolutely adored it. If I’d had it blind I’d swear it’s a Speyside, all honey and flowers.I know zero about Japanese whiskeys. You get much into those yet?
Their official stance is that increased demand has stripped their stocks and they need a few years to age what they have and/or step up production. This article has a pretty good run-down (and guide to their range).Has Suntory decided to get rid of the Premium Whisky labels? Near everything is being discontinued.
Well those Californian wines go down pretty good as well
The Barossa valley is world class red growing country - it has the right soil and climate and produces award-winning plonk on a regular basis. Hawke's Bay and Marlborough in New Zealand have the right climate for whites and whites from these regions also pick up gongs by the truckload. For a rule of thumb, if you're drinking wines from down under, get Australian reds and NZ whites.
Had this one. Pretty good!
Fun story, didn’t know that.The Barossa valley is world class red growing country - it has the right soil and climate and produces award-winning plonk on a regular basis. Hawke's Bay and Marlborough in New Zealand have the right climate for whites and whites from these regions also pick up gongs by the truckload. For a rule of thumb, if you're drinking wines from down under, get Australian reds and NZ whites.
Fun fact: The French hoisted themselves by their own petard, almost destroying the relevance of their wine industry through a chain of events that they started in the 1970s. It all started when they managed to get the EEC to impose much higher hygiene standards on imported dairy than that required locally.
At the time the domestic French wine industry was using essentially medieval technology - the relevance of which will become apparent shortly.
This all happened back in warm, fluffy pre-Thatcher times when governments were still expected to provide public services. At the time, New Zealand had a big public R&D body called the DSIR - essentially DARPA for agritech. They spent a large amount developing sterile dairy production technology that could be kept clean very easily. This got adopted by the dairy industry very quickly, allowing NZ to continue flogging dairy products to the EEC in large quantities despite the Butter Mountain.
As it turns out, this technology was also very good for producing wine and was a major enabler for the New World wine industry. It allowed wine to be fermented at tightly controlled temperatures in vessels that could be guaranteed sterile. Compared to the essentially medieval technology used in Europe at the time it allowed good quality wine to be produced in quantity relatively cheaply and - most importantly - consistently.
While the good French wines are still good, bad French wines are terrible and by the 1980s one could get good quality wines from California, Chile, New Zealand, Australia and a host of other places at a fraction of the price of the better French ones. The French wine industry was very much caught on the hop and is still being dragged kicking and screaming into the 21st century.
And that, gentlebeings, is how the French hoisted themselves by their own petard and nearly destroyed their own wine industry.
Doraemon levels of unintended consequences there.
1 - The Dairy Board subsequently merged with the major dairy producers in the 1990s, forming a company that eventually came to be known as Fonterra. Fonterra is the second largest dairy producer in the world and something like 9% of New Zealand's GDP goes through this one company. Their best known brand is Anchor.
2 - It's also the reason I can find a bottle of chardonnay made by a winery next door to my parents' lifestyle block in a grog shop in Reigate. Unfortunately the vines got badly damaged by the grass fires of 2006 and the winery went under.
There are some decent reds that come out of new Zealand but not on the scale they make them in Oz.Had this one. Pretty good!
Australian vino is exceptionally hard to get down here (except for Jacob’s Creek, which Aussie oenophiles assure me is shite), which is a pity — big fan of bold, fruity reds and Syrah is one of my favorites. Northern Rhône reds are amazing but pricey; luckily I can get some amazing, very reasonably priced Chilean Syrah
Fun story, didn’t know that.
I’m told NZ Pinot Noir is pretty good too. (Not much of a Pinot Noir man myself.)
I split one of the sausages and gave each dog a half. They were in heaven.I did some decent beef sausages tonight. We didn't eat them all, and left the remainder out on the grill to cool. I heard a scraping sound some 20 minutes later and discovered the boy cat in the process of dragging one off the counter to the floor, so he could legitimately eat it.