What Are You Eating?

[Brute]

Isn't Pinot Noir a tad light for a hearty Bolognese dish? My wine mentors learned me to pair something like merlot or zin with such hearty fare.

I love this comment
My ex is a sommelier. I didn’t even know what that was so when she told me I thought she was sick with a weird disease
Anyway
That’s it

Chianti Classico or Brunello for me, but that is a fine Pinot, and Brute loves him some Pinot based wines from what he's posted on here.

Hehe... we were drinking pinots well before the bolognese was finished...

I could have uncorked a beautiful brunello, or a serious bordeaux, or a big napa cab...

I'm now uncorking a beer...so to speak...

 

[Brute]

Chianti Classico or Brunello for me, but that is a fine Pinot, and Brute loves him some Pinot based wines from what he's posted on here.

And yes, I'm partial to pinots...especially from the Cote de Nuits...

 

[Mossback]

Winebeserkers ?
Cellartracker ?

 

[Brute]

No...just my cellar...

 

[Zak]

With Labor Day coming up, trying to decide what to cook up for the holiday weekend.
Nice weather, should grill up something, but might just go Italian and have some caprese and a nice pasta, just to have an excuse to uncork a Chianti...

Who am I kidding, I'll be uncorking one anyway.

Note:
Retired folks are not allowed to celebrate Labor Day, it is for working people.

The NYT grilled tri-tip has become a tradition around here. Thanks for reminding me to take one out of the freezer!

Santa Maria-Style Grilled Tri-Tip Recipe

This style of cooking a triangular cut from the bottom sirloin comes from California’s vaqueros, the Mexican cowboys who worked cattle in California’s Central Valley in the 1800s It’s rubbed with lots of salt, pepper and garlic, then cooked relatively fast over red oak and traditionally served...

cooking.nytimes.com

 

[Mossback]

Grilling is a fine thing to do on a holiday weekend, or any other time.

 

[Zak]

The NYT grilled tri-tip has become a tradition around here. Thanks for reminding me to take one out of the freezer!

Santa Maria-Style Grilled Tri-Tip Recipe

This style of cooking a triangular cut from the bottom sirloin comes from California’s vaqueros, the Mexican cowboys who worked cattle in California’s Central Valley in the 1800s It’s rubbed with lots of salt, pepper and garlic, then cooked relatively fast over red oak and traditionally served...

cooking.nytimes.com

I put the wrong recipe up, this is the one I use (with some coffee and clove in the dry rub).

Grilled or Oven-Roasted Santa Maria Tri-Tip Recipe

You might need to ask your butcher (assuming you have one) or even a store meat manager to order in a tri-tip roast Two pounds is a good size, but if you come across a larger one, by all means grab it as the extra meat makes amazing sandwiches The trick is to carve the tri-tip against the grain...

cooking.nytimes.com

 

[Brute]

I hope this wine pairing meets everyone’s expectations…

 

[SteelHeadDave]

Breakfast at work today. MA9 smoked coho with homegrown tomato and cucumber. Makes the day go a little easier

 

[Matt B]

Smoked tuna bellies. And some loin too.

 

[Mr Trout]

Smoked Turkey and stuffed onions.

 

[Deleted member 1337]

Needed something that pairs well with beer

 

[G_Smolt]

Spicy basil tofu with random garden vegetables, about 3 minutes before hitting a screamin' hot pan.

 

[G_Smolt]

Aaaaand a lazy Sunday brunch omelet with eggs from a friend's flock, shallots and parsley from the garden, mushrooms from the woods, and a bit of chevre...non-local.
Just before the flip.

 

[Mossback]

Some grilled beast with risotto side and an organically grown 'backyard to table' tomato with sustainable, fair trade organic backyard basil and some cheese from a store, vinegar and oil.
Spanish wine that was a good pairing, at least till it was gone.

 

[Bambooflyguy]

LUNCH.....

 

[Buzzy]

Spicy basil tofu with random garden vegetables, about 3 minutes before hitting a screamin' hot pan.
View attachment 30506

What is your pestle crushing/grinding in the mortar?

 

[G_Smolt]

What is your pestle crushing/grinding in the mortar?

Chiles, galangal, garlic, fish sauce, soy sauce, palm sugar

 

[G_Smolt]

Spanish wine that was a good pairing, at least till it was gone.

Big fan of Mencia

 

[Mossback]

Big fan of Mencia

Great value wine, we have come to really like it. Looking for other bottles to add to the stash, so if you have one you like feel free to let me know.