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Sneakeater

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Sneakeater last won the day on February 24

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  1. Next you're going to tell me that Eggplant Rollatini doesn't actually exist in Italy.
  2. We didn't have those in Freeport!
  3. Coho is definitely not as good as Sockeye and King.
  4. Three hundred hamentaschen seems like A LOT.
  5. Wait are you saying there are Irish people in Ireland?
  6. There's also a Chardonnay and a Cab Franc in this line, and I'm now eager to try them.
  7. My first cooked meal here that wasn't an imitation of something, but just something I'd cook. Wild Coho salmon, butter roasted with Bernaise seasonings. On the side, some broccoli rabe that escaped from a Jersey farm a century or so ago and now blankets the countryside wild. (You'd think it would be cheaper.) Sautéed with (lots of) garlic. I formed an opinion long ago that Viognier goes with tarragon (having some tarragon accents itself). 2022 Echeverría Viognier "¡No es Pituko!" It's from Chile. But it's one of those post-Luyt Natural Wines from there, so that's alright. When I sipped some of this by itself while waiting for the salmon to finish roasting, I wondered if it would pair. It certainly doesn't taste like any Rhône Viognier. By itself, it's disjunct: you get some weird cutting fruit at the front, with none of the roundness you expect from this grape, and then, without a transition, punishing acidity. But you have it with food (maybe especially food that was roasted in butter) and BAM: it all comes together. The fat in the food (and aside from the butter let's not forget all that healthful fishfat built into the salmon) binds the elements of the wine that seemed disjunct when the wine was drunk by itself. And the wine, meanwhile, has what it takes (a lot of acid, mainly) to cut through all that fat in the food. Even better, I'm now tasting some of that tarragon in the Viognier.
  8. Speaking of Stanley's and environs, I was kind of gobsmacked by La Parrillada Colombiana. I expected an adequate cheap mom-and-pop hole in the wall. But it's EXCELLENT. I had some of the best beans I've had in my life there (Frijoles con Garra).
  9. OK, how stupid is it that it's much easier (i.e., it's possible) to find hamentaschen in my new German neighborhood than it was in previous not-German one? I guess it makes sense in a way.
  10. Seneca Garden, and no, I have to make it over to Stanleys.
  11. I get the impression this is a rather large-scale "commercial" winemaker. But you can DRINK this.
  12. See, I don't only make imitation German and Polish food. I make imitation Irish food, too! Corned beef and cabbage. (The corned beef brined by the Ridgewood Pork Store, which isn't very doctrinaire about being German/Polish/Serbian either.) To counteract the saltiness of the corned beef, the dish was going to be cooked in an off-dry Riesling. You'd think that in a traditionally German neighborhood (OK, German by way of a millennium in Slovenia -- but still), which is STILL significantly German, it would be easy to find an off-dry Riesling. (My own wines still haven't been sorted out yet from my move.) But no. The wine trade here is run by whatever you now call hipsters. And, I'm informed, their constituency DOESN'T DRINK NON-DRY WINES. I'm not going to rant about how I view that as a sign of ignorant lack of sophistication, of coming from a wine culture where off-dry wine means Manischewitz or Italian Swiss Colony and never getting over it. I'm just going to say that I ran with the Feinhberb that was the most off-dry Riesling I could find around here -- but threw some sugar into the cooking pot to increase the sweetness. (It seems to have worked: the corned beef was delish!) Obvs I drank the rest of the bottle not used in cooking with dinner. 2019 Reichsgraf von KesselstattJoeephshöfer Riesling Mosel Graach Rielsing Kabinett Feinherb And cooking needs apart, this is a nice little wine. It tastes like a Feinherb (the step below Kabinett and above Trocken, or "dry", in the Riesling sweetness scale). Meaning it's tart, with just a twist of slight sweetness at the end. This is a very piquant -- and food-friendly -- style. And I can't argue that it didn't pair beautifully with the corned beef and cabbage. But still: I WANT my Kabinett.
  13. With that kind of practice, haven't you actually sort of failed if you have to go to trial?
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