Sneakeater Posted July 20, 2022 Author Share Posted July 20, 2022 Burgers. One cheese with ketchup, mustard, field onions and pickles; and one with hatch chili pesto (store-bought as if there was any question), field onions, and a grilled garlic scape. I'm sure it's not a coincidence that Patti Ann's Bakery (the bakery associated with Olmsted) has suddenly come out with potato buns. They're kind of fabulous. Duck-fat fries. And raw sugar snaps. The hatch chili kind of called for a Cabernet Franc. Everything else, and the weather, called for something light and chilled (well cellar temp). 2020 Nathan K. Cabernet Franc My last bottle of what was my Red Wine Of Last Summer. So I guess Last Summer is finally over. Nathan Kendall, in the Finger Lakes, just nailed this: insouciant but not devoid of substance. Fresh as a breeze (even one year on). Quote Link to post Share on other sites
bloviatrix Posted July 20, 2022 Share Posted July 20, 2022 You had me at duck-fat fries. 1 Quote Link to post Share on other sites
Sneakeater Posted July 20, 2022 Author Share Posted July 20, 2022 I had myself there, too. Quote Link to post Share on other sites
Wilfrid Posted July 20, 2022 Share Posted July 20, 2022 When you say cheese, though… ? Quote Link to post Share on other sites
Sneakeater Posted July 20, 2022 Author Share Posted July 20, 2022 This was Ogleshield, as I didn't have any American for a proper cheeseburger. Quote Link to post Share on other sites
Sneakeater Posted July 20, 2022 Author Share Posted July 20, 2022 That's one melty cheese, let me tell you. Quote Link to post Share on other sites
Wilfrid Posted July 20, 2022 Share Posted July 20, 2022 Bless you for not having American. 1 Quote Link to post Share on other sites
Sneakeater Posted July 20, 2022 Author Share Posted July 20, 2022 My wife would have walked out if she weren't dead. Quote Link to post Share on other sites
Sneakeater Posted July 20, 2022 Author Share Posted July 20, 2022 Oh so NOW I learn I should have made Oklahoma onion burgers tonight. (@joethefoodie can start ranting.) It's OK: I have more potato buns left. Quote Link to post Share on other sites
voyager Posted July 20, 2022 Share Posted July 20, 2022 When I was a tyke, there was a hamburger stand in our town that always grilled onions on their burgers. Cliff's. 11¢. Who knew we were ahead of the curve? Quote Link to post Share on other sites
Sneakeater Posted July 22, 2022 Author Share Posted July 22, 2022 Minty Lamb Sausage with a Verjus/Cherry/Shallot/Mustard reduction (nice when the stuff sort of hanging around in your refrigerator/pantry fits together into something nice). Over Tepary beans, which were probably surplus to use -- but they weren't just hanging around, they were festering. Steamed haricots verts on the side (another dinner with a PULSE) (OK I'll stop). The wine, happily, required no thought at all. 2016 Domaine Jaume Vinsobres "Altitude 420" A Southern Rhone made of Grenache and Syrah. Right? The grapes are grown high altitude (you thought the name meant something else?). So there's plenty of acid here; this is racy rather than syrupy. But the brambly berry fruit is still substantial. Then the garrigue takes it away, along with plenty of minerals and (believe it or not) some charcoal. Quote Link to post Share on other sites
Sneakeater Posted July 22, 2022 Author Share Posted July 22, 2022 On 7/20/2022 at 10:43 AM, voyager said: When I was a tyke, there was a hamburger stand in our town that always grilled onions on their burgers. Cliff's. 11¢. Who knew we were ahead of the curve? And you weren't even in Oklahoma! Quote Link to post Share on other sites
Sneakeater Posted July 22, 2022 Author Share Posted July 22, 2022 What this "Altitude 420" is, is a Southern Rhone that works like Northern Rhone -- except with Grenache fruit. Quote Link to post Share on other sites
Sneakeater Posted July 23, 2022 Author Share Posted July 23, 2022 I normally wouldn't have written this up, as tonight's pickled-partridge-and-Sherry pairing just repeated a leftover pairing from a few days ago. But, see, I needed something to do while I brought the leftover Perdiz Eschabechada up to room temperature. (Sautéing the accompanying broccolini and heating up the ramp bread would only be a matter of minutes.) And I was having some leftover Sherry with dinner (what a great pairing!) anyway. SO: Bamboo 1-1/2 oz. Sherry 1-1/2 oz. dry Vermouth 2 dashes Angostura bitters 2 dashes orange bitters Expressed lemon twist, olive garnish Stir. Strain. Garnish. This is the very picture of a classic cocktail: simple, perfect. I've seen some recipes omit the olive garnish. DO NOT DO THIS. The brine of the olive mates with the saline Sherry just as the citrus kick of the lemon twist does with the Vermouth. After the partridge, I had a Pallini Limoncello for dessert. Despite its lack of geographical and cultural propinquity, it could have been made to follow up a Perdiz Escabechada. Quote Link to post Share on other sites
joethefoodie Posted July 23, 2022 Share Posted July 23, 2022 7 hours ago, Sneakeater said: Bamboo 1-1/2 oz. Sherry 1-1/2 oz. dry Vermouth 2 dashes Angostura bitters 2 dashes orange bitters Expressed lemon twist, olive garnish Stir. Strain. Garnish. What I love about the Bamboo is - obviously its ability to change based on sherry/vermouth used. I like it as a dry to off-dry cocktail, but it certainly can morph and still be delish. It's a good cocktail for playing around with, that's for sure! https://imbibemagazine.com/three-ways-bamboo-cocktail/ Quote Link to post Share on other sites
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