Films/DVD Asylum

Better yet, pass on the fish

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Road Warrior

(A)

In Reply to: Re: "Dr. No" posted by patrickU on March 15, 2006 at 00:27:01:

and order a New York Strip, medium rare, with a silky Bernaise sauce topping it. Then your red (well, most reds) will fit perfectly
"E Burres Stigano"

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Re: Better yet, pass on the fish - patrickU 06:18:48 03/15/06 (6)
And can you tell me please why pass on one of them when you can have both?
I make the best Bearnaise in the world....
- One reason, fish taste, uhhh, fishy - Road Warrior 08:06:29 03/15/06 (5)
  I previously thought Mrs. Warrior made the best Bernaise. Whatever, its one of life's great treats. Ladled over Strip Steak, on top of crab meat stuffed baked Red Snapper (if you like that sort of thing), or just a cup of it used as a dipping sauce for steamed artichoke leaves and hearts. Of course with a fine chardonnay to wash it down. Bon appetit!
  
  "E Burres Stigano"
  - Re: One reason, fish taste, uhhh, fishy - patrickU 08:44:39 03/15/06 (4)
    Fresh fish never smell or taste fishy, of course it taste like...fish.
    And a good " Hollandaise " with Asparaguses, you know the white one, just fresh cut out from the soil...
    With small " Wiener schnitzel " and boiled potatoes....
    Yes, life can be great....
    - Exactly! The problem with a lot of American market fish is it is frozen on the ship - tinear 10:06:12 03/15/06 (3)
      and then thawed at the grocers, sometime staying in that state for a long period of time. The purchaser gets it home to find the texture is either too soft, too hard... or it has a powerful "aroma."
      - Re: Exactly! The problem with a lot of American market fish is it is frozen on the ship - patrickU 10:37:52 03/15/06 (2)
        
        In Reply to: Exactly! The problem with a lot of American market fish is it is frozen on the ship posted by tinear on March 15, 2006 at 10:06:12:
        
        Should I tell you that last week I taste the best Bourgogne ( 2001 ).
        
        I've heard your good Burgundies - Road Warrior 12:55:20 03/15/06 (1)
        
        In Reply to: Re: Exactly! The problem with a lot of American market fish is it is frozen on the ship posted by patrickU on March 15, 2006 at 10:37:52:
        
        are extraordinary. Since my limit is under $30/bottle, I haven't sampled a really good one yet. One if these days tho...
        Of course, I'm sure you haven't had the pleasure of one of our cabernets from here in Texas. Grown with tender loving care up in the Llano, several thousand feet altitude, hot days, cool nights, gravelly soil, the vines fight to survive, producing surprisingly complex cabs that age nicely in the bottle. One such winery, my favorite tho not necessarily the best, is linkified below,
        
        "E Burres Stigano"
        Yummy yummy yummy, I want wine in my tummy (Open in New Window)
        
        Re: I've heard your good Burgundies - patrickU 04:01:09 03/16/06 (0)
        
        In Reply to: I've heard your good Burgundies posted by Road Warrior on March 15, 2006 at 12:55:20:
        
        Tinear says you have some very good too. The one from Oregon.
        Difficult to get here.
        The problem, for me and US wines is that your law is allowing to put anything in them!
        Of course if you have a winemaker that you know...
        The prices for a good Bourgogne are getteing out of reach. On the other side the Bordeaux
        are falling down, of course not the very great one...
        If you are luck you may find a relatively good Pinot Noir for $15, one like the " Domaine de Jadot "...in a good year it may a good drink.
        2005 seems a very great year, almost every where, BTW.

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