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voy, I love Sangria.
I googled Marmite, and I must say it sounds disgusting. But I don't like beer's yeasty flavor either.
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Beer-battered meat and veggies, fish, onion rings, and beer bread are completely different matters, however. -
Marmite is digusting, my husband's sister sent her some. Bleuch. I wonder, how many cider fans do we have? Hard cider's definately made a resurgence around here (Washington, DC) and it is sooo good to cook with, especially pork or chicken dishes. I used the pear flavor in a pork chop/potato/pear dish I got from an Alcasienne friend, and it's wonderful stuff.
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Everyone is talking about food, but who's cookin?
Sorry, just stumbled on this thread...
I lived in El Paso for 5 Years, and Real Chili has no beans in it...just pure red chili and beef...miss the chili havest in New Mex though...
Love to make Green Chili...
I'm in Wisconsin...so Beer and Brats are a staple
Sauerbraten mit potatoe dumplings
kielbasa N Kraut w/Potatoes
It's almost impossible to list everything, because we have such a diverse northern European culture here...
We are also "The Dairy State", so we eat cheese...that's why we are called "Cheeseheads", not because of the football team...Happy Cows don't live in California...they tough it out in Wisconsin...
Suki
"is it REAL or is it MEMOREX"
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Mmmmm...kielbasa with hot potato salad....thanks,sukibabe, now I know what to cook tonight!
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As someone who lives relatively close to the major wine regions of California and have drank enough to be able to compare, I can attest that Oregon wines are very good, just as good as California. Same with Washington State as well. It really depends on the type of wine. I think Oregon does much better Pinot Noir than California (it's second best to that in France) because it's soil and climate is perfect for that grape. But, I digress
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Mmmmm...kielbasa with hot potato salad....thanks,sukibabe, now I know what to cook tonight!
I do a one pot shot :)Cook off Kielbasa, put potatoes on bottom of crock pot(quartered)top with Kielbasa and Kraut...then let it do its thing, lol !I should start posting recipes.....Suki"is it REAL or is it MEMOREX"P.S. What is wrong with the Quote and Reply???
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As someone who lives relatively close to the major wine regions of California and have drank enough to be able to compare, I can attest that Oregon wines are very good, just as good as California. Same with Washington State as well. It really depends on the type of wine. I think Oregon does much better Pinot Noir than California (it's second best to that in France) because it's soil and climate is perfect for that grape. But, I digress
And what's wrong with digressions, especially about wine?
New York has some good ones too.
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Nothing is wrong about digressions especially when it involves wine. I may even start a wine forum as well here (or if you started it, I'll get an expert to write in).
Speaking of which, my girlfriend is a wine writer and now restuarant reviewer for the largest SF Bay Area newspaper, and she just wrote her first review, mentioning me
Just posting here because it's my web site and I want to give her kudos...
Kudos to my girlfriend. I'd send her some, but I don't think she is yet. . . a Gamezebo member. Hmmm....
Joel
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One problem...she forgot to get the recipe for that Chicken!!!!!
Joel, why didn't you leave a comment on her page?
That pizza looked good too....
Suki
"is it REAL or is it MEMOREX"
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Nothing is wrong about digressions especially when it involves wine. I may even start a wine forum as well here (or if you started it, I'll get an expert to write in).
Speaking of which, my girlfriend is a wine writer and now restuarant reviewer for the largest SF Bay Area newspaper, and she just wrote her first review, mentioning me
Just posting here because it's my web site and I want to give her kudos...
Kudos to my girlfriend. I'd send her some, but I don't think she is yet. . . a Gamezebo member. Hmmm....
Joel
Joel, I haven't read Jessicas entire article but I will later on. I am allergic to sulfa(drug)/sulfites(additive/preservative). Anything with added sulfites gives me bad headaches, almost at migraine level. I am trying to find a good NSA (No Sulfites Added) wine that tastes as good as "regular" wine. Do the added sulfites give the wine more flavor? Do NSA wines lose any flavor? What would be a good NSA wine? I want to find a SNA wine that I can cook with and drink if I like it. .
Any advice you can give me will be greatly appreciated.
Thanks!!
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What an excellent review by your girlfriend, Joel. Kudos to her indeed, she made me feel like I wanted to go there and try it out.
Please post more of her reviews on here when you can (and if she doesn't mind)!
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Good review, Joel. What would she suggest with ham and broiled pineapple, just curious.
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Au contraire, I am a GZ member! Hey folks, thanks for the sweet kudos. I'm on deadline for a story but had to respond and get all food and wine geekie with ya'll for a second.
On ham and pineapple: Definitely definitely an unoaked Chardonnay. Australia and California put out plenty of these. They are affordable and the crisp acidity will balance out the sweetness of the ham and the tropical flavors and aromas of the wine will perfectly match the pineapple. YUM. Can I have some?
As for the headaches, they are actually caused by an overproduction of histamines in your body, not sulfites. It is a common misconception that sulfites cause wine headaches, and they don't. Sulfites can cause asthma symptoms, like wheezing, in sufferers, but not headaches. Try popping an antihistamine before you drink wine and lemme know what happens!!!
Cheers to you all!
Jessica (aka The Swirl Girl and Joel's girl)
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Hi Jessica
Nice to meet you, after reading your review, I am now a member of the Contra Costa Times!
I enjoy a good bottle of wine...but seem to always prefer the red's...my favorite is a good Merlot....I also like Valpolicella, however when my mom comes to dinner she brings packets of sugar substitute that she thinks I don't know that she's adding to the wine...
As a retired Chef, I really liked your review!
I would always spot our local papers critic...and would have several requests for my recipes...they have a "You Asked For It" section...I was always happy to do so...but what I used from food service is not available to the general public, so the end result was not exactly the same...
Suki
"is it REAL or is it Memorex"
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Suki,
How cool, thanks for joining the CC Times! That means a lot to me. Newspapers, and their web sites, need all the readers we can get these days. So keep on visiting! I have a story coming out next week on suburban wineries. Yup, but they're making great stuff.
I'm a big fan of Merlot too. I did a story called Bringing Back Merlot after the Sideways effect. Google it or do a search on the Times site. It should come up! That service you did for the local readers sounds pretty cool. My old editor did something similar.
Cheers
Jessica
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riverdee
Report as InappropriatePosted on Nov 22, 08, 03:01pm
I've never tried any Oregon wine either. And I do love to nibble on cheese and mushrooms, yum. Have you guys ever tried Sangria from Spain?
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