Good Eats: Whats On Your Plate?

[Paul]

I've had a few different syrah's and shiraz's, both I like, but something about the zin I find superior. My wine skills aren't honed enough to describe why I like zins more, at this point I can just simply say I like them more. The petite sirah is interesting b/c there is nothing petite about it. It's full bodied, and very dark, almost black, with a very rich taste...I'm a big fan. On the flip-flop I like Pinot's a lot too, b/c it's a light bodied wine, but it's also very complex. To my understanding it's one of the most delicate grapes, no? I read somewhere that Cab Savs are the king of the reds, and Pinot Noir's are the Queen.

[Paul]

Well, since this thread kinda went on a wine kick I figured I'd post this here...

I'm officially making my debut to the great state of California. In my 30 years I've never been, so I reckoned I was long overdue for a visit. I'm flying into Oakland and staying w/ a friend who attends Berkely. She is wrapping up her finals, and we're gonna hit the wine country; I can't wait. Has anyone been to Sonoma before? If so, any advise for a newbie?

[rockkid]

Drink like a fish & smell the corks

[Ayinger]

god,,,,Sonoma, Napa Valley, et al....been there a handful of times and there's SO many fuckin' vineyards to choose upon. Every mom & pop with a half acre of land has grapes growing on it! You'll run into real showy places that are big and cater to the tourist but I've had my biggest disappointment there and my greatest joy at the out-of-the-way 'farms' that one wouldn't think twice about.

Napa Cellars was a nice little quaint tasting room with a GREAT Chardonnay. What's real cool about the smaller winery's is that you often find yourself hanging out with the owner themself and can chat up one-on-one with what your tasting. My favorite experience, both in sampling and picturesque setting was at St. Francis Vineyards.....just pack a lunch, get a bottle of their Old Vines Zin, and sit out on the the back terrace overlooking the vines and hills in back....man, makes me want to go back there something terrible. They're just north of Sonoma.

Speaking of the town of Sonoma, I only drove through there and while it looked interesting as hell, we didnt' stop. Later have heard that there are some good eateries there that are supposidly well worth checking out.

On a music note, it you're going to be in the Berkley area, if BY ANY MEANS you have a chance to check out Amoeba Records/CDs DO[/u][/b] so!!!! I've been to the one on Haight St. in San Francisco and it was NOT to be missed!!! Just unbelieveable huge selection and cheap prices esp. on used product. I spent a few hours in there EASILY....I get a hardon just thinkin' about the place....

[Fuzznuts]

Well, I made my first attempt at homemade mayonnaise last night. It came out pretty good, but I think next time I'll use more lemon juice in place of the white wine vinegar. Also, it has a noticeable oil flavor (I used canola). Is this normal? Any suggestions on some other oils I could use for either no noticeable flavor or a better non-canola flavor? Most of these questions are directed towrds Phil, as I know he is the "Mayo King," but if anyone else has tips, that'd be swell.

[Fuzznuts]

Here's my ingredient list:

1 egg yolk
2 tsp lemon juice
1 Tbs white wine vinegar
1/2 tsp dry mustard
1/2 tsp salt
1 c canola oil

[phil]

The taste of the mayonnaise will very much depend
on the kind - and taste! - of the oil you use !

When I find an Olive oil I really like
I'll keep it exclusively to make my mayo.

You can also experiment by mixing different kind of oil...
Half Olive oil and half Peanut oil can give great results
but as for everything else, you get what you pay for
so it is always better to buy thes best quality oil you can.

Cold is the enemy of mayo. so all ingredients should be at room temperature
(unless you're using an electric hand-held mixer/plunger)

1 large egg yolk
1 TBS Dijon mustard
(dry mustard ?? I don't think so !!)
Salt/pepper
1 cup to 1½ cup of olive oil
1 TBS wine vinegar or 2 TBS lemon juice

Then you can add ...

½ cup(or more)orange juice or ...

1 or 2 pressed garlic cloves ...

1 tsp curry powder ...

½ cup pureed parsley or fresh spinach leaves ...

[Fuzznuts]

Thanks, Phil! I'll definitely try the dijon next time. Do you use EV olive oil or the light stuff?

[phil]

I do almost all my cooking with Olive oil which means that I buy 3 liters canister of good virgin olive oil for everyday uses and I keep the Extra Virgin(more expensive stuff) for salad dressings and mayonnaises.

I don't buy the "Light" variety because I prefer Peanut oil for frying.

olive oil

Definition: Pressing tree-ripened olives extracts a flavorful, monounsaturated oil that is prized throughout the world both for cooking (particularly in Mediterranean countries) and for salads. Today's marketplace provides a wide selection of domestic olive oil (most of which comes from California) and imported oils from France, Greece, Italy and Spain.

The flavor, color and fragrance of olive oils can vary dramatically depending on distinctions such as growing region and the crop's condition. All olive oils are graded in accordance with the degree of acidity they contain.

The best are cold-pressed, a chemical-free process that involves only pressure, which produces a natural level of low acidity. Extra virgin olive oil, the cold-pressed result of the first pressing of the olives, is only 1 percent acid. It's considered the finest and fruitiest of the olive oils and is therefore also the most expensive. Extra virgin olive oil can range from a crystalline champagne color to greenish-golden to bright green. In general, the deeper the color, the more intense the olive flavor.

After extra virgin, olive oils are classified in order of ascending acidity. Virgin olive oil is also a first-press oil, with a slightly higher level of acidity of between 1 and 3 percent. Fino olive oil is a blend of extra virgin and virgin oils (fino is Italian for "fine"). Products labeled simply olive oil (once called pure olive oil) contain a combination of refined olive oil and virgin or extra virgin oil.

The new light olive oil contains the same amount of beneficial monounsaturated fat as regular olive oil...and it also has exactly the same number of calories. What the term "light" refers to is that--because of an extremely fine filtration process--this olive oil is lighter in both color and fragrance, and has little of the classic olive-oil flavor. It's this rather nondescript flavor that makes "light" olive oil perfect for baking and cooking where regular olive oil's obvious essence might be undesirable. The filtration process for this light-style oil also gives it a higher smoke point than regular olive oil. Light olive oils can therefore be used for high-heat frying, whereas regular olive oil is better suited for low- to medium-heat cooking, as well as for many uncooked foods such as salad dressings and marinades.

The International Olive Oil Institute recommends using pure olive oil for frying, since the flavor of extra virgin olive oil tends to break down at frying temperatures, making the added expense a waste.

Olive oil should be stored in a cool, dark place for up to 6 months. It can be refrigerated, in which case it will last up to a year. Chilled olive oil becomes cloudy and too thick to pour. However, it will clear and become liquid again when brought to room temperature

[Fuzznuts]

International Olive Oil Institute?

[phil]

HÉ ! Like good wines, some of us
takes our Olive oils very seriously !!

[tuneschick]

That'd be an awesome job - just to tell people where you worked.

~

Phil, will you come live with me and be my personal chef? I'll buy you all the CDs you want and let your boys play our drums and guitar anytime they please. Deal?

[phil]

Tunes ~ No need to buy more CDs
I'll just copy the few tens of thousands
you have lying around ... !!

[Paul]

ayinger said:

god,,,,Sonoma, Napa Valley, et al....been there a handful of times and there's SO many fuckin' vineyards to choose upon. Every mom & pop with a half acre of land has grapes growing on it! You'll run into real showy places that are big and cater to the tourist but I've had my biggest disappointment there and my greatest joy at the out-of-the-way 'farms' that one wouldn't think twice about.

Napa Cellars was a nice little quaint tasting room with a GREAT Chardonnay. What's real cool about the smaller winery's is that you often find yourself hanging out with the owner themself and can chat up one-on-one with what your tasting. My favorite experience, both in sampling and picturesque setting was at St. Francis Vineyards.....just pack a lunch, get a bottle of their Old Vines Zin, and sit out on the the back terrace overlooking the vines and hills in back....man, makes me want to go back there something terrible. They're just north of Sonoma.

Speaking of the town of Sonoma, I only drove through there and while it looked interesting as hell, we didnt' stop. Later have heard that there are some good eateries there that are supposidly well worth checking out.

On a music note, it you're going to be in the Berkley area, if BY ANY MEANS you have a chance to check out Amoeba Records/CDs DO

[/u][/b] so!!!! I've been to the one on Haight St. in San Francisco and it was NOT to be missed!!! Just unbelieveable huge selection and cheap prices esp. on used product. I spent a few hours in there EASILY....I get a hardon just thinkin' about the place....[/quote]

Thanks for the advice....I checked out St. Francis, they had an excellent Cabernet Franc, and great views of the hills. One of my favorites was the Mayo vineyard...They had tons of wines I've never heard of, like Barbera, which was absolutely delicsious...

We also went to the Russian River Valley which was nice b/c there were no tourist....It was scenic, and quiet, and often times I was able to speak w/ the owner dircetly...it was a fun experience.

[poseidon]

Walmart's (2 for $5) Van's microwaveable vegetable eggrolls with Kikkomans sweet and sour sauce and Kikkomans soy sauce.

FAAAAABulous!