Food !!

[el_flesh]

Well. Munster smells like Ammonia, kind of like Windex... even I can't hack the smell of wet Monster cheez.

Oka smells like stale old running shoes. Seriously, that smell's a huge turn off, have to not breathe in - but of course it tastes differently entirely.

[ken]

My lovely wife recently picked up a Monster Chunk of St. Agur Bleue at her chosen Supermarket. I tried it out today, accompanied by a bottle of Vespral red wine. In my opinion, (for what it is worth), a superb combination. One should “assume the position” of respect, on one knee, when tasting these two. Veritably, a match made in Heaven. My brother-in-law, a One-Time President of The Mess Committee, (A Military Term), was wont to tell his Junior Officers that they should take a portion of “the trottoir” (rind or pavement) when attacking the cheeseboard. This, I confess, has rubbed off on me. I hope all you Cheese Fanatics follow suite?

vespral-reserva-437881.jpg

[el_flesh]

So when you

“assume the position” of respect, on one knee,

you were of course kneeling right in front of the missus?

[ken]

So when you

“assume the position” of respect, on one knee,

you were of course kneeling right in front of the missus?

I hope all of us Males treat our Ladies with all due respect.Bless 'em, I say

[el_flesh]

Well I say something similar, only the verb isn't "bless"...

[ken]

Making the Indigest Digest...
Our Friend Gravaillon lives in Angers, a most wonderful part of the world for us Gastronomes, in the Loire Valley, near the Atlantic Seaboard. Lots of shellfish, cheeses and Vin Rose’. Being a red wine person, myself, I still appreciate a Vin Rose’, if someone else buys it. Californian Zinfandel springs to mind, but Rose’ d’Anjou is equally as palatable. Also, from the Angers area, one can find Rillettes, I guess one might say, a type of Pate’, but not really so. Very difficult to find here in UK. From time to time, I make my own. Basically one buys some Shoulder of Pork. Cut it into one inch cubes, then cook very gently, on the hob. One is not trying to brown, or fry the meat, just let it simmer, in it’s own juices, for about one hour. If one can separate a cube of meat, with a couple of forks, into individual strands, it is ready. If not, a little more time on the hob. Pull the meat to pieces, then pack into a small crock or jar, with the juices. Season with salt, pepper and a little crushed Juniper Berry. For added flavour, add some pieces of rabbit to the pan, with the pork.

[ken]

Rillettess
Here in UK we have several weeks of 24 hour uninterrupted Olympics. So, for that reason, I decided to make a pot of Rillettes. I found that I was a little short of juices to pour over the meat, once it was potted, so added a little Dry Vermouth. Well, what a transformation, why didn't I think of it before Chilled, and spread on some crusty bread, with a glass of Merlot, another match made in heaven, well in my kitchen.

[el_flesh]

Your kitchen sounds like heaven to me!!!

Dam, had I the $$$$ and the time, I could visit you AND see the Olympix!

[ken]

Your kitchen sounds like heaven to me!!!

Dam, had I the $$$$ and the time, I could visit you AND see the Olympix!

Well, you are welcome to come! Do what that kid did, no ticket, but wanted to go up in a plane. He attached hisself to a large family at Manchester Airport, walked thro' all the controls, got on a plane headed for Italy. He got half-way there, only found out when the family asked the Stewardess who he was! So he went all the way, kept on the plane, then flew home. Lots of trouble ahead for the Airline.

[ken]

Greetings Fellow Gastro-Gnomes, A truly Cosmopolitan, International lunch today. Started with an Italian Dry Vermouth, with olives and cheddar cheese. Moved on to salad, with Spanish Choritzo, Spanish Lamancha Tempranillo Red Wine, finished with Italian crackers, French goats cheese, English Blue Stilton. Top that