Jump to content


  • Content Count

  • Joined

  • Last visited

Everything posted by Sneakeater

  1. Beach/Elgar: Piano Quintets (Ohlsson/Takács Quartet) (worthy of all the accolades this release is getting -- but let's face it, Late Romantic chamber music only gets so good) Brigitte Fontaine: Brigitte Fontaine Est . . . Khruangbin: Mordechai Kehlani: It Was Good Till It Wasn't Milford Graves & Bill Laswell: Space/Time -- Redemption (I wish I cArould convey to you how sheerly fucking great this sounded through my new amp) Hank Mobley: The Complete Hank Mobley Blue Note Sessions 1963-70 (Disc VII) Daniel Romano: Workin' for the Music Man serpentwithfeet: Apparition Various: The Rough Guide to Latin Lounge Freitas Branco: Symphony No. 2/After a Reading of Guerra Junqueiro/Artificial Paradises (Cassato/RTÉ National Symphony Orchestra) Koechlin: Les Heures Persanes (Stott)
  2. Black cherries -- and plenty of them.
  3. I had a so-called "Piemontese" strip steak in my freezer. So of course I made a tagliata. I would personally like to thank raw mustard greens (which I far prefer) for filling in for the traditional raw arugula (still dressed with olive oil and lemon juice, and topped with shaved parmigiana and a drizzle of balsamic vinegar) as the contorno. I've been, and remain, pretty unconvinced by so-called "Piemontese" beef -- at least the stuff that's grown here. Its supposed natural tenderness too often translates, to me, into natural mushiness (without the insane marbling of the similarly mushy Kobe beef to compensate). Now if someone would market "Piemontese" veal here -- to my mind, the real Piemontese thing is one of the glories of the food world -- that would be worth attending to. Still, grilled charred rare-side-of-medium-rare steak drizzled with balsamic vinegar: what's not to like? The wine pairing was kind of a cheat. 2013 Poggio al Sole "Sarselva" Super-Tuscans have fallen completely out of fashion. And, at least in theory, they should have. The thought of pulling up local grapes to grow Cabernet Sauvignon and Merlot is sickening. But but but. Those grapes taste different in Tuscany than they do in France. They have the same basic flavor, of course -- but a somewhat rounder, more welcoming affect. Without, however, any New World overkill. The better Super-Tuscans (which does not only mean the very expensive ones: this was somewhere around $40) are very good wines (if Old Skool "Modern" in style). So really, if you want a pairing for an Italian steak, this is no worse than a Brunello or a Barolo. It manages to be both elegant and lively. It tastes like Cabernet Sauvignon and Merlot -- there's no getting around it -- but rather than retiring to the drawing room for a cigar after dinner, it's ready to sit around the piazza all night arguing heatedly with friends, whom it then kisses sloppily when it's time to go home. I think you can tell I'm enjoying this.
  4. I keep reading that as "masticate". Which frankly would be disgusting.
  5. I've always gone at 7:45-8:00. The difference between me and you is that I go right back to bed afterwards.
  6. Have I mentioned how much I'm loving this new amp? I almost don't care that I almost never leave my apartment.
  7. Villa-Lobos: String Quartets Nos. 3, 8 & 14 (Cuarteto Latinoamericano) (the Cuarteto Latinoamericano really are great) Nono: Djamila Boupacha/Haydn: Symphony No. 49 "La Passione"/Grisey: Quartre Chants pour Franchir le Seuil (Barbara Hannigan/Ludwig Orchestra) Moor Mother: "Free Jazz for the Free Doomed" Laura Nyro: Eli and the Thirteenth Confession Brahms: Haydn Variations//Dvorák: Piano Quartet No. 2//Martucci: Tema con Variazioni//Smetana: Sonata for 2 Pianos, 8 Hands/Rondo in C (Martha Argerich & Friends) Tony, Caro and John: All on the First Day
  8. The only thing keeping me from going Full Portuguese is that language they purport to speak. So I put on some Freitas Branco and ladled some of the chouriço and peppers and onions I'd been cooking all day onto a Portuguese roll. (It looked like one of Daniel's delicous-looking saitan sandwiches -- except, you know, with pork sausage.) An ear of corn on the side (I know that corn's not indigenous to the Iberian peninsula -- but then neither are tomatoes, and there were certainly enough of them in the sausage mixture). And of course sautéed kale. I decided to forego a knee-jerk Portuguese wine pairing and thought hard about what I thought would be good with that sandwich. I decided on a Syrah -- but only one with some insousiance. 2017 Hervé Souhaut Syrah. Make no mistake, this has all the earmarks of the more extreme sort of natural wine. But it takes you back to the early days of the movement, cuz it's pretty much pure fun. Underneath all the funk (and there is LOTS), the fruit is recognizably Syrah: the porkiness, the pepperiness, the dark berries. But how many Syrahs can claim to be racy? This goes down like soda pop -- and the slight fizz at the end was perfect with a sandwich dinner. A wonderful, bracing wine. And (if I say so myself) an ace pairing.
  9. Strega Dacquiri Pour 1 oz. each of white Rum and Strega, and 1/2 oz. each of orange and lemon juices, with 1/4 teaspoon of Orgeat, into an ice-filled cocktail shaker. Shake. Strain into a chilled cocktail glass. Garnish with a cocktail cherry. This is good. Real good.
  10. Sneakeater

    Death Pool

    TAK Room, for the record.
  11. Right. I resist that out of laziness. But we all know it's the best way.
  12. And the beauty part of these chops are, they're so moist, it doesn't matter if you overcook them a little. They're still nothing anywhere near dried out.
  13. I couldn't remember how I cooked it last time, which was perfect. This time, I overcooked it very slightly: 2 minutes each side on high heat, and then an additional 3 minutes each side on low heat. It was only overcooked a little. But last time was like perfect.
  14. Žibuoklé Martinaityté: In Search of Lost Beauty... (FortVio) (this is REALLY good) Albert Ayler: Bells Albert Ayler: Prophesy -- Expanded Edition Haydn: Symphonies Nos. 49 "La Passione", 51-52, 55 "The Schoolmaster" - 57, 60 "Il Distratto" & 65/Acide e Galatea Overture (Goberman/Vienna State Orchestra) Empyrean Atlas: Empyrean Atlas Various: The Rough Guide to Fado Legends Katia Guerreiro: Nas Asas do Fado -- 10 Anos Thiago Nassif: Mente Laura Nyro: More than a New Discovery
  15. D'Artagnan Berkshire Porterhouse Chop (I'm giving the full commercial name because this is SUCH a superb product) with red currant/sour cherry sauce. Sautéed purslane on the side. And roast crookneck squash and (gorgeous) cherry tomatoes. At first I was thinking of a Cab Franc for the currants. But then, when I found I had some sour cherries to add to the sauce as well, my thoughts turned to Pinot Noir (I mean: pork). Wait! How about a Loire Pinot Noir? 2015 Dominique Roger Sancerre Rouge "Cuvée la Jauline" I'm not a big fan of Sancerre Rouges, to tell you the truth. To me, they have the same flaws as Spätburgunders: Pinot Noir without the friendly generosity. (Of course, many New World Pinots show you that Pinot can be too friendly and generous.) But, with this food, this hit the spot. The fruit is dark, so it matches the dark fruit of that sauce. After, by itself, it's seeming a bit one-dimensional. But that one dimension is pretty pleasant.
  16. I am SO happy to be back to my Old Normal of going to the market (now that Olmsted Trading Post has opened, two markets) once a week and compiling the following week's meal plan on the spot based on what's available. It's SO much easier and less fraught than buying in bulk and wondering, "what the fuck am I going to DO with this stuff."
  17. Sneakeater


    I can honestly say that I crave hot dogs EVERY DAY.
  18. Neil Young & Crazy Horse: Colorado (it's better to burn out than it is to rust -- but it's better still to just go on forever) Cage: Chess Pieces/Sonatas and Interludes for Prepared Piano//Rietti: Chess Serenade (Leng Tan) Anthony Gatto: The Making of Americans (Dagmar/Stein/Calloway/Munn/Echelard/Mueller/Greenwald//JACK Quartet//Pinkcard/Zeitgeist) Bach: Ein Feste Burg Ist Unser Gott/Christ Lag in Todesbanden/Gott der Herr Ist Sonn un Schild (Herreweghe/Collegium Vocale Ghent) (Martin Luther might have been an unregenerate anti-Semite who should rot in hell for that, but he was a pretty good lyricist, within his limitations) Haydn: Symphonies Nos. 49 "La Passione", 51-52 & 55 "The Schoolmaster" (Goberman/Vienna State Opera Orchestra) Giles, Giles & Fripp: The Cheerful Insanity of (when I think that this moderately delightful whimsical pop outfit mutated into King Crimson, I want to cry)
  19. I'll bet they drink it with grilled sardines, too. I could go for some grilled sardines, to tell you the truth.
  20. I think I'm turning Portuguese I really think so. I put on some Fado and made Bacalhau à Brás (the cod quick-desalinated The Wilfrid Way(c)). Sautéed kale on the side. (Kale is the great unifier: no one ever thinks it's overcooked.) 2017 Quinta de Serradinha Vinho Branco (Arinto e Fernao Pires) This wine may not quite be orange but it's deep yellow. Amber even. It's made north of Lisbon, in an isolated village called Leiria, in a totally trad low-intervention way (foot-trodden, even). The cool ocean climate keeps the alcohol level down. This is one tasty wine. Vibrant grapefruit. Almonds almonds almonds. Minerals aplenty. A sharp acid finish that was just what the eggs in the cod dish wanted. I'll bet they drink this with Bacalhau à Brás in Leiria.
  21. https://www.eater.com/drinks/2015/11/18/9751918/are-room-temperature-cocktails-a-trend-worth-exploring
  22. You use them up quickly if you keep dropping the glass container you're freezing the ice cream in.
  23. Actually, arithmetic analysis establishes it was four. Since I had six Bordeaux glasses and now I have all of TWO. (More on the way.) (Less painful than replacing my amplifier.)
  • Create New...