Live Qualitarian: Eat Well
September 1, 2022 Steak, baked potato and panzanella The steak was a rib-eye – about 3/4 of a pound – that we split. Simply grilled on the barbecue this was the epicenter of this meal so the side and our wine selection was made to co-ordinate with it. We bought
from Alain de la Treille Smell: mineral, pear, dust & ice (or maybe it’s springtime in Summit County, Colorado, when the sides of the roads look like ice weeds). Medium to light body, gold color. Acidity: bright and medium high. Taste: cold sliced pear with a squeeze of meyer
This AOC has become a new favorite for us, and so we ordered a half dozen from the Garagiste. Here’s our first taste: Look: straw, viscosity medium Smell: pear, one of us said orange and another lemon, so Meyer Lemon is our second smell, and for non-fruit: butter, leaves, not
La Tonnelle, a winery direct wine, as they say and discount if you buy six from Total Wine. We paid less than $15 before the discount. Tasting Notes Look: (hue, intensity and thickness:) dark ruby, thick Smell: (try for 3 fruit, 3 other, (earth or oak)) a) plum, sweet strawberries,
La Fleur Poitou An relatively inexpensive Bordeaux – right bank, St. Emilion – from Total $22. It’s from vintage 2018, so not really old enough to drink. Here’s our first taste: Look: ruby medium, viscosity medium; Smell: blackberries, sweet even if not ripe, and a little tart, raspberries, smoke, gravel;
Smell: Taste: Tasting a Burgundy with Ham & Eggs – April 2022 – This Faiveley 2019 Burgundy (Pinot Noir) is one of Susan’s Fine Wines’ Wine Club wine of the month. We’ve selected it for a dinner of the French style ham and cheese sandwich, dipped in beaten egg
Heat 3/4 of a gallon – 3 quarts because we have 3 quart jars – of new raw milk. When it reaches 180 leave for 10 to 30 minutes. Cool to 110 and pour into clean jars. Add the yougurt culture. Here it is the original yogurt – or a
Menu for Fresh Ahi Tuna Tuna is breaded with a fine mixture of panko flakes, salt, pepper, wasabe powder, and fried quickly – 2 minutes a side – in a hot pan and a film of olive oil. But of course, this is the last step of this meal. Sear
The hot chills we grew from seeds (send by a friend via mail, as a dare) are so hot that only a grain spices up a whole meal. We learned, after learning the hard way, that these chilies are called 5 Pot Chili (meaning one will make five pots of
Making Bread, Pizza Dough, Rolls Flour, 67% of flour weight in water, pinch of salt. That’s the recipe. Mix it together and let rest for at least one hour. Knead dough and return to a slightly warm place to rise.