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Sneakeater

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  1. Better (far) late than never, this seems like a good place to relink this: https://www.thrillist.com/eat/nation/why-the-hot-new-food-town-must-die
  2. Bec Plexus: hypernormalization Wolf-Ferrari: Cello Concerto/Sinfonia Brevis (Rivinius//Francis/Radio-Sinfonie-Orchester Frankfurt) Mozart: Concerto for Flute & Harp/Oboe Concerto/Clarinet Concerto (Wolf/Yoshino/Westermann/Meyer//Harnoncourt/Concentus Musicus Wien) Weigel: String Quartets Nos. 7 & 8 (Thomas Christian Ensemble) Hank Mobley: The Complete Hank Mobley Blue Note Sessions 1963-70 (Disc II) HAIM: Women in Music Pt. III (I'm sorry: I don't see what's GOOD about this) Sunwatchers: Sunwatchers
  3. Sneakeater

    Supper

    The thing to remember about antelope, which makes it all make sense, is that it's much more closely related to goat than to deer.
  4. It shouldn't be a surprise that I am so well able to make spaghetti puttanesca. After all, I spent most of my adult life working as a putta. This has to be one of the very toppermost "bang for the buck" dishes. With very little effort, you get something insanely delicious. Sautéed mustard greens on the side. I decided to abjure my usual Geographically Correct pairing criteria tonight. After all, it's a big part of the putta's job to be accommodating. 2018 Ramilo Jacktpot This is a very inexpensive -- I don't think I paid as much as $15 -- wine from the region in Portugal that is now called "Lisboa" but used to be called "Estremadura" back when I was first learning about wine. It's made from mostly Aragones, with a quarter part Castelao -- which could be anything as far as most of us are concerned: who knows what those Portuguese grapes are? But here's the thing: for a sub-$15, this is crazy. Bright bright fruit -- cherry berry, just as you'd think -- and then what I could most charitably describe as stuff. By which I mean, in a wine this inexpensive, you're grateful that there's an interesting, palatable secondary set of flavors: the fact that they're not particularly distinct is far from a deal-breaker. "Jackpot" is a good name for this wine. Cuz that's what you'll feel like you hit when you drink it (remembering what you paid for it).
  5. Sneakeater

    Supper

    Mineral v. gamey is like EXACTLY right.
  6. Sneakeater

    Supper

    Antelope and peach! I told you!
  7. Haydn: Symphonies Nos. 16-17, 19-21, 22 "Philosopher" (Goberman/Vienna State Opera Orchestra) (the sonics continue to be bizarre; the performances continue to be non pareil) L'Raine: L'Raine (as good as the album proper is, the remixes take it to heaven) Porest: Sentimental Gurney Private Elevators: LA Looks Jacob Cooper: Terrain (everybody needs to hear this) Stevie Wonder: Songs in the Key of Life (the fact that I dismissed most of this great classic pop album -- as good as Songs for Swingin' Lovers -- as overwrought upon its release shows you that my 19-year-old self didn't know shit about shit)
  8. (BTW, mitchells, not that you'd care, but that post of yours was about the best Quarantine Era post I've read.)
  9. I think Joyce Farms' semi-boneless Poulet Rouge is like my great discovery of the Quarantine. It has me excited about chicken again. (And SO versatile.)
  10. I guess I could have not finished this bottle. But what are the chances of THAT?
  11. Oh, AND Frankenwein comes in those distinctive Bocksbeutels (just like Lancer's rosé!) (yes, I recognize that Portugal is not in Franconia). I LOVE distinctive regional wine bottles (even if, like this one, they're a total pain in the butt to store). I wish Chianti had never given up the fiasco.
  12. My first culinary foray into Mongoworld: his Andhra-style spicy chicken fry. To be sure, this was a slightly dumbed-down, quite North Americanized take on Mongo's recipe. But fuck was it tasty. (There are certainly more Mongo recipes to come in my life.) The best part is, you just know the leftovers are going to be even better than this initial portion was. OTOH, the worst part was, almost everything that could have gone wrong while preparing it, did. I forgot to run the dishwasher this afternoon, and so I have to wait until its long cycle runs out before I can start clearing after this messy meal. I ran out of rice short of the amount I wanted. I ran out of grapeseed oil, and had to supplement it with wildly inappropriate olive oil. (In retrospect, why didn't I use butter? I mean, we know that's good with Indian chicken.) MY FUCKING KITCHEN CEILING LIGHT BURNED OUT. That certainly lent a certain Goth air to the cooking proceedings. Sautéed mustard greens on the side. At least I had a good wine pairing lined up. 1993 Hans Wirsching Iphöfer Kronsberg Scheurebe Spätlese Trocken I wanted something kind of off-dry but not to. And there it was. Frankenwein (by which I mean wine from Franconia, NOT wine made from GMO grapes) has almost no reputation in the world. I read somewhere that less than 10% -- maybe less than 5% -- of Franconia's output is exported; it's mainly (by FAR) drunk locally. I came to adore it when I was stuck in Hamburg (in the Vier Jahreszeiten!) on business one long-ago summer. (Yes, I recognize that Hamburg isn't in Franconia. But it's a lot closer to it than is, say, Brooklyn.) At least in my admittedly limited experience, Frankenwein all has some residual sugar. (This wine is called "Trocken", but what they mean is that it's Trocken for a Spätlese.) And there is NOTHING wrong with that. Tonight, it gave me just what I wanted. Most Frankenwein is Sylvaner, but this was a Scheurebe. Scheurebe tastes like Riesling, but more intense. That doesn't make it better, understand: Riesling reigns supreme because of its perfect balance. But it DOES make Scheurebe a better match for a quite hot dish like this one: there's NO WAY the very spicy food was going to completely overcome the flavor of the wine. Yet, this wine's flavor isn't weird (that's an oenophile term of art) like Gewürtztraminer's. And there were no tannins or high alcohol to heat up your mouth with the spice -- and lots of acid to counteract it. It's unfortunate that I am NEVER going to come up with as good a pairing for the leftovers.
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