Maria Samms wrote:Otto - Is Reindeer different then Venison? Dinner sounded lovely...sorry about the corked port though. What a bummer!
Jenise wrote:Otto--can you go into any Finnish supermarket and find reindeer right there on the meat counter along with the beef and pork?
Jenise wrote:Maria, the arugula will get the basic vinaigrette: garlic clove smashed in the salad bowl, salt, oil and vinegar added. The greens go on top, toss and serve.
Jenise wrote:Mike H--nothing wrong with leftovers!
Jenise wrote:Maria, the arugula will get the basic vinaigrette: garlic clove smashed in the salad bowl, salt, oil and vinegar added. The greens go on top, toss and serve. What saves it from tasting like any other is the mix of ingredients, the black walnuts and arugula are so magic together you don't want to weigh it down with conventional vegetables like cukes and tomatoes--just toss in the nuts and get out of the way.
Btw, I usually don't get to your posts before you get the answers you need, but I enjoy reading your questions on the wine side. Always fun to see someone so excited about learning about wine.
I'm sure your Spag Bol (as the Aussies call it, they've totally adopted this dish as their own) will be great. I could eat it once a week myself--but tell me, do you really have a tight rotation of dishes where every night of the week has an assigned standard?
But hey, John Tomasso's cooking rigatoni--maybe we should both scrap our plans and go to his house.
Stuart Yaniger wrote:Too much food. Highlights included peppadews stuffed with chevre and roasted,....
Stuart Yaniger wrote:Too much food. Highlights included peppadews stuffed with chevre and roasted, hummos, roasted eggplant and tree ears, wild mushroom arancini stuffed with bufala (we called 'em "crack balls"), Humboldt Fog drizzled with balsamico-honey.
At the risk of sounding dumb, what is a peppadew?
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