The cooking thread and what are you having for dinner tonight beansnikpoh?
Comments
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Cheers Ben, that looks super.Ben6899 said:Serves 4
Ingredients
4 large flat mushrooms
1 tbsp olive oil , plus extra for frying
2 roasted red peppers (from a jar), finely chopped
½ small pack thyme , leaves picked and chopped
50g fresh breadcrumb
1 tbsp sundried tomato paste
2 tsp smoked paprika
3 red onions , thinly sliced
1 tbsp golden caster sugar
1 tbsp sherry vinegar
For the roasted garlic mayo
3 garlic cloves , unpeeled
50g good-quality mayonnaise
To serve
4 crusty bread rolls (we used ciabatta)
salad leaves
25g cheddar or manchego , grated
Method
Oven at about 180C (fan). To make the garlic mayo, wrap the garlic cloves in a foil parcel, position on a hot spot of the barbecue and cook for 20 mins until really soft. Alternatively, bake in a hot oven for 20-30 mins. Leave to cool, then squeeze the cloves out of their skins and mash with a fork. Mix the garlic purée with the mayonnaise, then chill until ready to serve.
Remove the stalks from the middle of the mushrooms and finely chop them. Heat a drizzle of oil in a pan, add the stalks and fry for a few mins until golden and soft. Add the peppers, thyme, breadcrumbs, tomato paste, paprika and some seasoning. Cook for 5 mins more, then set aside to cool a little. Rub the mushroom caps with a little oil, season, then top each one with ¼ of the mixture.
Meanwhile, heat a little oil in another frying pan, and add the onions. Cook for 15 mins until soft and golden, then add the sugar, vinegar and some seasoning. Cook for 5 mins more until caramelised and sticky.
Put the mushrooms on a tray in the oven - stuffed side up - and cook for 20 mins until soft and cooked through. Keep an eye on the heat, make sure they don't burn.
Serve on brioche buns with salad leaves, garlic mayo and the onions, and a pint of Ba-Wü hefeweizen.
You can keep your hefeweizen - unless it's one that doesn't reek of bananas and bubble gum!1 -
hopkinb said:
Cheers Ben, that looks super.
You can keep your hefeweizen - unless it's one that doesn't reek of bananas and bubble gum!
If you stick with a proper German one, you should be okay. Like a Paulaner or Franziskaner Hefe-Weißbier. They do cite banana in the tasting notes, but I've never really detected it, particularly not with Paulaner - it's lighter than most.Ben
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I have a couple copies of it on DVD and BluRay. It was on at the cinema when I worked there back in the 80s, must have sat through it 30 times or more. Knew the script almost word perfect... 🤪hopkinb said:
^^^👏seanoconn said:
“ On the page it looked nothing. The beginning simple, almost comic. Just a pulse, bassoons and basset horns, like a rusty squeezebox. Then suddenly; high above it, an oboe, a single note, hanging there unwavering, till a clarinet took over and sweetened it into a phrase of such delight! This was no composition by a performing monkey! This was a music I'd never heard. Filled with such longing, such unfulfillable longing. It seemed to me that I was hearing the very voice of God.”hopkinb said:
Accuracy be damned. Murray Abraham as the bitter Salieri. Hulce as the irrepressible youngster, descending into madness. The music. Exquisite.pinno said:
But to make films, you have to add a bit of (over) drama and i'm not sure how accurate it was.hopkinb said:
The film Amadeus is a work of some excellence.
As an aside, thumbs up to Mrs P who picked a very drinkable Australian Chardonnay.
The way he delivers his lines, the loathing mixed with complete admiration. Re-hearing the music that he couldn't write.
I'm going to see if I can find and re-watch. Sure I can rent it on Prime or Rakuten. I bunged all the DVDs in a recycling box at the tip a while ago.
Open One+ BMC TE29 Seven 622SL On One Scandal Cervelo RS0 -
Cuvee.hopkinb said:
The vin de paille (sweetie) or the standard cuvee? I've never had a wine from the Jura. I was going to go cycling there with my brother this summer, but that's looking less likely. Maybe September.pinno said:^ Hmm...
One of my tenants (cheese bacteriologist) left me a bottle of Arbois Béthanie 2015 as a thank you. Looking forward to that.
He has been replaced with an IT specialist from hell (from the same company) who is on the autistic spectrum. Bah.
I also do some recycling for said firm and IT bloke is on a probationary trial period. I wonder if I could make a recommendation...
Not sure why you're hmmming at my Tondonia Reserva. Unless you hate traditional style rioja of course.
Not into sweet or German desert wines.
Rioja - bit heavy in the mouth, high in tannins.
I prefer easier drinking reds.
If you like Rioja, I recommend Burgess, Napa valley (smooth tannins).seanoconn - gruagach craic!0 -
I never was into sweet wine until I had a good one. Now the off-dry German rieslings, Kabinetts and Spatlesen are some of my favourites - you have to have a good core of acidity to balance the residual sugar. Their aromatic profile can be ethereal, with a wonderful limey/grapefruity/appley fruitiness, even towards peach in warmer years. With age they can develop an almost petrolly smell. Low in alcohol too - only 7-8%. A fantastic aperitif, or the residual sugar helps them stand up to the flavours of thai/chinese food.pinno said:
Cuvee.hopkinb said:
The vin de paille (sweetie) or the standard cuvee? I've never had a wine from the Jura. I was going to go cycling there with my brother this summer, but that's looking less likely. Maybe September.pinno said:^ Hmm...
One of my tenants (cheese bacteriologist) left me a bottle of Arbois Béthanie 2015 as a thank you. Looking forward to that.
He has been replaced with an IT specialist from hell (from the same company) who is on the autistic spectrum. Bah.
I also do some recycling for said firm and IT bloke is on a probationary trial period. I wonder if I could make a recommendation...
Not sure why you're hmmming at my Tondonia Reserva. Unless you hate traditional style rioja of course.
Not into sweet or German desert wines.
Rioja - bit heavy in the mouth, high in tannins.
I prefer easier drinking reds.
If you like Rioja, I recommend Burgess, Napa valley (smooth tannins).
With red meat, I like the tannin - with age, the tannin will integrate anyway, it's one of the factors that give red rioja/red bordeaux/barolo/top end red burgundy etc the structure to age.
With Napa, you've hit another region there that I know next to nothing about! Good US wine, like a lot of good Australian wine, stays in country, or is v expensive by the time it gets here. I know they make their cabernets in a much softer, more fruit-forward style than the Bordelaise.
Wine bore mode off...0 -
You do seem to be channelling the spirit of Jilly Goolden there H3hopkinb said:
I never was into sweet wine until I had a good one. Now the off-dry German rieslings, Kabinetts and Spatlesen are some of my favourites - you have to have a good core of acidity to balance the residual sugar. Their aromatic profile can be ethereal, with a wonderful limey/grapefruity/appley fruitiness, even towards peach in warmer years. With age they can develop an almost petrolly smell. Low in alcohol too - only 7-8%. A fantastic aperitif, or the residual sugar helps them stand up to the flavours of thai/chinese food.pinno said:
Cuvee.hopkinb said:
The vin de paille (sweetie) or the standard cuvee? I've never had a wine from the Jura. I was going to go cycling there with my brother this summer, but that's looking less likely. Maybe September.pinno said:^ Hmm...
One of my tenants (cheese bacteriologist) left me a bottle of Arbois Béthanie 2015 as a thank you. Looking forward to that.
He has been replaced with an IT specialist from hell (from the same company) who is on the autistic spectrum. Bah.
I also do some recycling for said firm and IT bloke is on a probationary trial period. I wonder if I could make a recommendation...
Not sure why you're hmmming at my Tondonia Reserva. Unless you hate traditional style rioja of course.
Not into sweet or German desert wines.
Rioja - bit heavy in the mouth, high in tannins.
I prefer easier drinking reds.
If you like Rioja, I recommend Burgess, Napa valley (smooth tannins).
Wine bore mode off...
Have to say I like a bit of sweet wine - found out about it through my godfather who was a wine buff and always used to crack open a bottle of chateau d'yquem when we went to see him at Christmas. Went down a treat with a good Christmas pud."I spent most of my money on birds, booze and fast cars: the rest of it I just squandered." [George Best]0 -
More Oz Clarke than Jilly Goolden.Stevo_666 said:
You do seem to be channelling the spirit of Jilly Goolden there H3
Have to say I like a bit of sweet wine - found out about it through my godfather who was a wine buff and always used to crack open a bottle of chateau d'yquem when we went to see him at Christmas. Went down a treat with a good Christmas pud. That programme, Food and Drink, was what really piqued my interest in cooking. That and Keith Floyd getting p1ssed while pretending to cook.
Remember I've spent 25 years getting p!ssed and pretending it's a worthwhile hobby...
Those kind of fruity smells are pretty easy to identify if you're looking for them - cabernet sauvignon smells pretty strongly of blackcurrant for example, sauvignon blanc of cat's piss and gooseberries. Young pinot noir can smell distinctly of raspberries or strawberries. Pinotage reeks of burning tyres to me. It's when people start on "wet pebbles", or "slate" that I get a bit lost.
I've had d'yquem once - it were bl00dy lovely!0 -
Oh yeah - Oz Clarke, almost forgot about him.hopkinb said:
More Oz Clarke than Jilly Goolden.Stevo_666 said:
You do seem to be channelling the spirit of Jilly Goolden there H3
Have to say I like a bit of sweet wine - found out about it through my godfather who was a wine buff and always used to crack open a bottle of chateau d'yquem when we went to see him at Christmas. Went down a treat with a good Christmas pud. That programme, Food and Drink, was what really piqued my interest in cooking. That and Keith Floyd getting p1ssed while pretending to cook.
Remember I've spent 25 years getting p!ssed and pretending it's a worthwhile hobby...
Those kind of fruity smells are pretty easy to identify if you're looking for them - cabernet sauvignon smells pretty strongly of blackcurrant for example, sauvignon blanc of cat's piss and gooseberries. Young pinot noir can smell distinctly of raspberries or strawberries. Pinotage reeks of burning tyres to me. It's when people start on "wet pebbles", or "slate" that I get a bit lost.
I've had d'yquem once - it were bl00dy lovely!
Most of us have spent 25 years doing getting pissed, just not many call it a hobby. Maybe tlw does?
Chateau d'yquem = nectar of the gods."I spent most of my money on birds, booze and fast cars: the rest of it I just squandered." [George Best]0 -
A lump of beef, some very roughly chopped veg, glug of wine, bosh done. Very instinctive. I liked him though.pinno said:
Great guy, much missed, Very instinctive chef.hopkinb said:Keith Floyd.
Had some of the nest Chef's in Southern France standing and clapping when he cooked for them whilst pi$$ed after a day visiting numerous Chateaux and drinking far too much.Pinno, מלך אידיוט וחרא מכונאי0 -
Mate had a second job as sommelier in a posh restaurant, was a wine buff. He found a box of 6 half-bottles of Chateau d’Yquem in the warehouse of one of their main suppliers. It was 1957 vintage, and when he bought it (in 1982) he paid $250 each for them.Stevo_666 said:
Oh yeah - Oz Clarke, almost forgot about him.hopkinb said:
More Oz Clarke than Jilly Goolden.Stevo_666 said:
You do seem to be channelling the spirit of Jilly Goolden there H3
Have to say I like a bit of sweet wine - found out about it through my godfather who was a wine buff and always used to crack open a bottle of chateau d'yquem when we went to see him at Christmas. Went down a treat with a good Christmas pud. That programme, Food and Drink, was what really piqued my interest in cooking. That and Keith Floyd getting p1ssed while pretending to cook.
Remember I've spent 25 years getting p!ssed and pretending it's a worthwhile hobby...
Those kind of fruity smells are pretty easy to identify if you're looking for them - cabernet sauvignon smells pretty strongly of blackcurrant for example, sauvignon blanc of cat's piss and gooseberries. Young pinot noir can smell distinctly of raspberries or strawberries. Pinotage reeks of burning tyres to me. It's when people start on "wet pebbles", or "slate" that I get a bit lost.
I've had d'yquem once - it were bl00dy lovely!
Most of us have spent 25 years doing getting pissed, just not many call it a hobby. Maybe tlw does?
Chateau d'yquem = nectar of the gods.
Cracked one open when he announced his engagement, tried a thimbleful and it was indeed quite fabulous. Had plans to drink them on special occasions, one bottle at a time: wedding, birth of children etc.
He died in a car accident a few months later. Never did find out what happened to the remaining bottles.Open One+ BMC TE29 Seven 622SL On One Scandal Cervelo RS0 -
You're a cheery bloke WS.Wheelspinner said:
Mate had a second job as sommelier in a posh restaurant, was a wine buff. He found a box of 6 half-bottles of Chateau d’Yquem in the warehouse of one of their main suppliers. It was 1957 vintage, and when he bought it (in 1982) he paid $250 each for them.Stevo_666 said:
Oh yeah - Oz Clarke, almost forgot about him.hopkinb said:
More Oz Clarke than Jilly Goolden.Stevo_666 said:
You do seem to be channelling the spirit of Jilly Goolden there H3
Have to say I like a bit of sweet wine - found out about it through my godfather who was a wine buff and always used to crack open a bottle of chateau d'yquem when we went to see him at Christmas. Went down a treat with a good Christmas pud. That programme, Food and Drink, was what really piqued my interest in cooking. That and Keith Floyd getting p1ssed while pretending to cook.
Remember I've spent 25 years getting p!ssed and pretending it's a worthwhile hobby...
Those kind of fruity smells are pretty easy to identify if you're looking for them - cabernet sauvignon smells pretty strongly of blackcurrant for example, sauvignon blanc of cat's piss and gooseberries. Young pinot noir can smell distinctly of raspberries or strawberries. Pinotage reeks of burning tyres to me. It's when people start on "wet pebbles", or "slate" that I get a bit lost.
I've had d'yquem once - it were bl00dy lovely!
Most of us have spent 25 years doing getting pissed, just not many call it a hobby. Maybe tlw does?
Chateau d'yquem = nectar of the gods.
Cracked one open when he announced his engagement, tried a thimbleful and it was indeed quite fabulous. Had plans to drink them on special occasions, one bottle at a time: wedding, birth of children etc.
He died in a car accident a few months later. Never did find out what happened to the remaining bottles.seanoconn - gruagach craic!0 -
I am, really!pinno said:
You're a cheery bloke WS.Wheelspinner said:
Mate had a second job as sommelier in a posh restaurant, was a wine buff. He found a box of 6 half-bottles of Chateau d’Yquem in the warehouse of one of their main suppliers. It was 1957 vintage, and when he bought it (in 1982) he paid $250 each for them.Stevo_666 said:
Oh yeah - Oz Clarke, almost forgot about him.hopkinb said:
More Oz Clarke than Jilly Goolden.Stevo_666 said:
You do seem to be channelling the spirit of Jilly Goolden there H3
Have to say I like a bit of sweet wine - found out about it through my godfather who was a wine buff and always used to crack open a bottle of chateau d'yquem when we went to see him at Christmas. Went down a treat with a good Christmas pud. That programme, Food and Drink, was what really piqued my interest in cooking. That and Keith Floyd getting p1ssed while pretending to cook.
Remember I've spent 25 years getting p!ssed and pretending it's a worthwhile hobby...
Those kind of fruity smells are pretty easy to identify if you're looking for them - cabernet sauvignon smells pretty strongly of blackcurrant for example, sauvignon blanc of cat's piss and gooseberries. Young pinot noir can smell distinctly of raspberries or strawberries. Pinotage reeks of burning tyres to me. It's when people start on "wet pebbles", or "slate" that I get a bit lost.
I've had d'yquem once - it were bl00dy lovely!
Most of us have spent 25 years doing getting pissed, just not many call it a hobby. Maybe tlw does?
Chateau d'yquem = nectar of the gods.
Cracked one open when he announced his engagement, tried a thimbleful and it was indeed quite fabulous. Had plans to drink them on special occasions, one bottle at a time: wedding, birth of children etc.
He died in a car accident a few months later. Never did find out what happened to the remaining bottles.
That remaining wine was probably the most significant asset in his estate, apart from a Rolex GMT he’d bought on the never-never.
We eventually decided that Rolex, Dom Perignon and Toyota were collectively responsible for his death and hatched a plan to sue them. He’d also been a car fanatic, had a beautiful Alfa 105 series 1750 GTV that cost a fortune to keep running. That, plus his expensive taste in wine, women and watches meant he was already in financial difficulty at just 24. To try and be sensible and save some money for his impending nuptials, he sold the Alfa, bought a Toyota but tried driving it like the Alfa. Of course, it handled like a bag of 💩 and he ran off the road and hit a tree.
Lawyer mate declared it unlikely we’d get far.
Open One+ BMC TE29 Seven 622SL On One Scandal Cervelo RS0 -
Funny that.Wheelspinner said:
Lawyer mate declared it unlikely we’d get far.
Weren't/aren't all Alfa's expensive to keep?
seanoconn - gruagach craic!0 -
Now that is a shame - hope the d'yquem found a good homeWheelspinner said:
Mate had a second job as sommelier in a posh restaurant, was a wine buff. He found a box of 6 half-bottles of Chateau d’Yquem in the warehouse of one of their main suppliers. It was 1957 vintage, and when he bought it (in 1982) he paid $250 each for them.Stevo_666 said:
Oh yeah - Oz Clarke, almost forgot about him.hopkinb said:
More Oz Clarke than Jilly Goolden.Stevo_666 said:
You do seem to be channelling the spirit of Jilly Goolden there H3
Have to say I like a bit of sweet wine - found out about it through my godfather who was a wine buff and always used to crack open a bottle of chateau d'yquem when we went to see him at Christmas. Went down a treat with a good Christmas pud. That programme, Food and Drink, was what really piqued my interest in cooking. That and Keith Floyd getting p1ssed while pretending to cook.
Remember I've spent 25 years getting p!ssed and pretending it's a worthwhile hobby...
Those kind of fruity smells are pretty easy to identify if you're looking for them - cabernet sauvignon smells pretty strongly of blackcurrant for example, sauvignon blanc of cat's piss and gooseberries. Young pinot noir can smell distinctly of raspberries or strawberries. Pinotage reeks of burning tyres to me. It's when people start on "wet pebbles", or "slate" that I get a bit lost.
I've had d'yquem once - it were bl00dy lovely!
Most of us have spent 25 years doing getting pissed, just not many call it a hobby. Maybe tlw does?
Chateau d'yquem = nectar of the gods.
Cracked one open when he announced his engagement, tried a thimbleful and it was indeed quite fabulous. Had plans to drink them on special occasions, one bottle at a time: wedding, birth of children etc.
He died in a car accident a few months later. Never did find out what happened to the remaining bottles.
"I spent most of my money on birds, booze and fast cars: the rest of it I just squandered." [George Best]0 -
That's not even proper d'yquem....
That's their cheapest stuff, made from young vines or grapes that didn't make the cut. Depending on vintage, you might get away with £150 for a half bottle.
"Explore the Wine range of Chateau d'Yquem - Berry Bros. & Rudd" https://www.bbr.com/producer-20-chateau-d-yquem0 -
But if you want the equivalent level of red bordeaux. Chateau Latour, say. ,£500 to £1,000 a bottle depending on vintage.0
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Very little of it gets drunk. That level of wine is an asset class now.0
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1986hopkinb said:But if you want the equivalent level of red bordeaux. Chateau Latour, say. ,£500 to £1,000 a bottle depending on vintage.
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Relative bargain. Some up at Sothebys shortly. 1900 -2400 for a half dozen...shirley_basso said:
1986hopkinb said:But if you want the equivalent level of red bordeaux. Chateau Latour, say. ,£500 to £1,000 a bottle depending on vintage.
Not a top vintage though, the 86's are a bit tough....
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I completely agree with you.pinno said:
And that is totally wrong. It's made for drinking.hopkinb said:Very little of it gets drunk. That level of wine is an asset class now.
I wonder if Vineyards are making wine that they know will be simply stored based on value.
The producers at that level are well aware of it, and make a lot of money for the owners of their estates. A lot of marketing is aimed at China now.
Burgundy is slightly different - most estates are family owned, but produce relatively tiny quantities, which are sold on allocation to merchants. It's the secondary market where the enormous mark ups are made, due to scarcity and very high demand.
The top wine at Domaine Romanee Conti - Romanee Conti. Maybe 450 cases made per year. You'll have to pay *at least* £10k per bottle, before duty and VAT....
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1986 Château Mouton-Rothschild, 1er Grand Cru Classe, Pauillachopkinb said:
Relative bargain. Some up at Sothebys shortly. 1900 -2400 for a half dozen...shirley_basso said:
1986hopkinb said:But if you want the equivalent level of red bordeaux. Chateau Latour, say. ,£500 to £1,000 a bottle depending on vintage.
Not a top vintage though, the 86's are a bit tough....
£8,700 per case (12x75cl) Under-Bond
Got the email last week from my wine merchant0 -
Once you've had a couple of decent sized glasses the quality is less important "I spent most of my money on birds, booze and fast cars: the rest of it I just squandered." [George Best]0
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Are you in as an investor/drinker, or did you bin the email immediately?shirley_basso said:
1986 Château Mouton-Rothschild, 1er Grand Cru Classe, Pauillachopkinb said:
Relative bargain. Some up at Sothebys shortly. 1900 -2400 for a half dozen...shirley_basso said:
1986hopkinb said:But if you want the equivalent level of red bordeaux. Chateau Latour, say. ,£500 to £1,000 a bottle depending on vintage.
Not a top vintage though, the 86's are a bit tough....
£8,700 per case (12x75cl) Under-Bond
Got the email last week from my wine merchant Or is that your birth year, and you quite fancy some for future birthdays?
Even if I did have that level of disposable income I couldn't bring myself to spend that sort of money on wine.0 -
I am an casual investor and drinker but not at that level. I generally spend about 3k per year on en primeur and the odd thing here and there, plus the grog I buy for daily drinking.
I probably could afford to own it, but not drink it, and as I am in the process of buying a house I need slightly more fungible* assets!
*not liquid 0 -
I last spent some money on EP in 2005. My daughter is a 2010, but I thought I would just pick something up in the secondary market. Very good wines (not 1sts or super seconds) are about the same price in real terms now as they were EP, especially once you factor in storage costs.shirley_basso said:I am an casual investor and drinker but not at that level. I generally spend about 3k per year on en primeur and the odd thing here and there, plus the grog I buy for daily drinking.
I probably could afford to own it, but not drink it, and as I am in the process of buying a house I need slightly more fungible* assets!
*not liquid
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And that's the thing. Maybe adjusted for inflation it will be worthwhile??
The 2020 EP from Bordeaux is meant to be good. Landing in May0
