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What's For Dinner?

Discussion in 'Drink, Smoke, and Fine Dining' started by agup48, Apr 7, 2010.

  1. Jdubbya

    Jdubbya F1 World Champ
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    That looks amazing. Getting harder and harder it seems to find veal.

    My pot roast came out pretty good. Even the meat almost ended up sweet with the choice of veggies cooking with it. I thought about opening a bottle of wine but I hate wasting, I don't hardly ever drink any more, and I didn't want a whole bottle.
     
  2. I.T. Guy

    I.T. Guy F1 Veteran
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    I do not know!
    Except I need a fish and salad month soon lol.


    Sent from my iPhone using FerrariChat.com mobile app
     
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  3. tomc

    tomc F1 World Champ

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    Jdubbya get a vacu vin wine saver. Drink a glass or two. Use the pump and stoppers and store in the fridge.

    The Original Vacu Vin Wine Saver with 2 Vacuum Stoppers – Black https://www.amazon.com/dp/B000GA3KCE/ref=cm_sw_r_sms_c_api_i_ikKyCb6TE3YG4

    Agree on veal. I vaguely recall it was cheaper and more available as kids. We'd have veal cutlets from time to time. Now, you have to go to a specialty butcher or grocery store.

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    Steak in a cast iron skillet. Not a bad crust for inside cooking. 3" per side. Came out rare to medium rare.
     
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  4. TexasF355F1

    TexasF355F1 Three Time F1 World Champ
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    Really? I've never looked for veal out in the "real world". I always get veal parm when I can at italian restaurants. I love it.
     
  5. max930

    max930 F1 Rookie
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    I made salmon salad sandwiches and clam chowder last night. Didn't feel like clearing the snow off truck to go out. Tonight is burger special at Triple O's. If it stops snowing, I'll venture out for one.
     
  6. Jdubbya

    Jdubbya F1 World Champ
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    I have one similar to that Tom, just not a big fan of it. I think the wine tastes different after sitting for a day or so. Maybe it's just me? I know there are nitrogen ones out there too. It's not a big deal, I honestly don't drink much any more. It would be nice to have just a glass or two now and then.
     
  7. TexasF355F1

    TexasF355F1 Three Time F1 World Champ
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    Not the best, but look for those individual wines bottles/containers. Then you don't have to waste any.
     
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  8. NbyNW

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    Never got into veal. We had it as a kid and it didn’t stick as something I really liked to the point of wanting it now.
     
  9. arizonaitalian

    arizonaitalian F1 Veteran
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    So...this place "Don and Charlie's" has became a bit of a restaurant crush for us. Went again a couple of days ago. They are closing after nearly 40 years in April...and I only recently discovered it...so we will be going once every week or two until it closes...this last visit we had:

    Filet
    NYC Strip
    Au gratin Potato
    Baked Potato
    Creamed Spinach
    Roasted mushrooms
    Creamy coleslaw

    We only ate a bit less than half at the restaurant. We brought home the rest and had another meal of the leftovers the next night. So two full meals out of this. And there was still enough beef, mushrooms and spinach to make a killer omelet 2 days later. So three dinners form this one trip to the restaurant.

    The spread:
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    Rare, dry aged, prime-grade 12-ounce filet:
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    Dinner 3 out of this was an omelet (steak, creamed spinach, roasted mushrooms - added chives and parsley to the egg mixture):
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  10. tomc

    tomc F1 World Champ

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    It's possible, I do not have the most sophisticated wine palate!
    I don't know if it is possible to get good wines in a split (half bottle). Champagne, yes. Still wines, I don't know.
    T
     
  11. arizonaitalian

    arizonaitalian F1 Veteran
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    Bordeaux is available in all quality levels in 375ml. Its perhaps the most widely available in that format. Everything from First growths down to village/regional wines. When I used to buy a bunch of Bordeaux en primer, I would specify a number in differing formats, but always got a half case or case of favored wines in half bottles so that I could check in on the wine as it aged. Last vintage I bought a bunch of those was the 2005 vintage, and I finally finished those up last summer. So now stuck buying whatever is at the stores. I picked up ~10 half bottles of bordeaux last weekend at Total Wines, they had price points from $10 to $60 iirc.

    Cali cabs and (to a lesser extent) pinot's and (to an even lesser extent) chards come in 375ml.

    After that, its very slim pickings.

    I have gone from the 1-2 bottle per night kinda guy 10 years ago, to a 1-2 glasses per week kinda guy...so I buy wines in smaller formats lately.

    All that said, a decent stopper or vacuvin works well enough on younger wines to keep them for a day (or perhaps 2) before oxidation takes over. Its so much more cost-effective to buy 750ml bottles and do that...put them in the fridge overnight and pull out a couple of hours before you want a glass the next day works well enough...


    [Tomc - fyi/btw - a "split" is a 187.5ml (like bubbly wines come in, we keep many around for Ania). A 375ml is a "half" or "demi" bottle.]

    https://winefolly.com/tutorial/wine-bottle-sizes/
     
  12. 95spiderman

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    Anyone here watch chef john from foodwishes on YouTube? Fantastic recipes and delivered in a style I find hypnotic and strangely addictive. I've made chicken riggies and Chinese chicken with cashews so far but watched him cook dozens and every one seems a winner
     
  13. arizonaitalian

    arizonaitalian F1 Veteran
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    Nope, hadn't heard of him until now. Already checking his channel out, thanks for the recommendation. I watch a bunch of youtube cooking channels...very relaxing (almost asmr-like in some ways).
     
  14. tomc

    tomc F1 World Champ

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    Thanks, AzIt! Learned a few things. I always thought a split of champagne was half bottle.

    When we were in France many years ago, we took a tour of the Moet caves. The tour hostess could only mildly hide her disappointment when she told us that the average Average only drank two bottles of bubbly on average. That was when my wife and I promised to try and get the national average closer to 3 bottles! We enjoy a lot of prosecco, cava, sparkling wine and champagne down here. Very refreshing when temps push triple digits.

    Tortizza!
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    Meatball Tortizza to be exact.

    T
     
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  15. tomc

    tomc F1 World Champ

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    I like him! His voice and delivery is both entertaining and enjoyable. I like his video on zabaglione.



    T
     
  16. 95spiderman

    95spiderman F1 Veteran
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    Yes that's a great one. And only 3 ingredients, right? Sugar, yolks, marsala. I love his lemon granite. Water, sugar, lemon. Amazing what he does with so little
     
  17. tomc

    tomc F1 World Champ

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    There is a recipe of his that I tried, but I forget which. I don't watch many cooking videos on YouTube, but I like his, the dude who cooks on a Weber Q on his balcony in Brooklyn, and any video that involves someone cooking with a wok over a jet engine!

    T

    Edit - oh yeah, Gordon Ramsay is good too.
     
  18. max930

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    Homemade spaghetti and meatballs. Had Moms sauce in the freezer, so defrosted it. It was good.

    I don't drink much wine. I might buy a bottle per year.
     
  19. tomc

    tomc F1 World Champ

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    I would have guessed Ferrari enthusiasts would be big fans of vino!
    T
     
  20. tomc

    tomc F1 World Champ

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    Wow. That's good looking grub. I'm showing my wife that picture of your steak the next time she grouses & threatens to put one of my creations in the microwave to cook it more! Does Ania like her steaks that rare? I kind of assumed that most ladies tend to like their steaks a bit more cooked than us fellas...T
     
  21. 95spiderman

    95spiderman F1 Veteran
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    Yes I started watching g ram 1st. Only his cooking in his house though. Not the reality stuff w him yelling. Made his spicy Indian pancakes w potato stuffing and yogurt sauce. Excellent
     
  22. arizonaitalian

    arizonaitalian F1 Veteran
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    Yeah, Ania seems likes her beef rare (that was her filet). On a related note, she taught me something interesting that I didn't know about food...turns out Poland is pretty much ground zero for Beef Tartare. I had no idea. Her father makes it at home regularly, so she is used to eating completely raw beef. I don't have the guts (figuratively or literally) to make homemade beef tartare!
     
  23. tomc

    tomc F1 World Champ

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    I think we discussed Ramsay's videos up-thread, and I agree. The videos are excellent, the reality TV is not to my taste...T
     
  24. tomc

    tomc F1 World Champ

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    You taught me something else today! Raw meat and raw eggs are a non -starter for the missus, so I've never been tempted to make it. Will have to try it at a restaurant some day.

    T
     
  25. nerofer

    nerofer F1 Veteran

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    #9925 nerofer, Feb 14, 2019
    Last edited: Feb 14, 2019
    It is indeed true that most Bordeaux are available in half-bottle, but that being said...
    half-bottles are usually frowned upon by the true wine amateurs, except for very young wines. The accepted general rule here is that the half-bottle is too small for the wine to mature properly, so, for any good wine, in a half-bottle you will probably get a wine that will not be fully developed as it would have in the standard 750ml bottle. Conversely, if bought for aging/keeping it in the cellar, the "magnum" (= 1,5 litre) is usually much sought after, as the wine - supposedly - ages better in a magnum.

    And don't ever put a bottle of Bordeaux in a fridge in front of a frenchman without a Doctor in the room, because the frenchman will have a heart attack. The tradition is that a bottle, once opened, should be drunk in the one or two hours that follow ("Quand le vin est tiré, il faut le boire") and never, ever, put any good red in a fridge.

    Of course we all can understand that half-bottles might make more sense if you don't intend to drink a standard one...but, well..."half-bottles" do not go well with real connaisseurs.

    We won't dvelve into the art of carafing, but it is almost always beneficial to most wines, even the "small" ones; shape of the "carafe" being different for young and old wines (larger surface of exchange for young wines, smaller for older ones; time being shorter for young wines, somewhat longer for older wines, etc...) .

    Rgds

    Remeber also that in France, the name for the bottles of different sizes are not the same for all wines: the same bottle might get a different name depending on the wine that is inside (if these were the same, it would be too simple...)
    http://www.ge-rh.expert/la-taille-et-le-nom-des-bouteilles-de-vin/
     
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