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Post by adamwarlock2099 on Nov 17, 2014 22:09:45 GMT -5
My wife is from Chile. The Empanadas they make have ground beef, egg and chopped onions among the seasonings. They are fab. It was a red wine , I think a merlot. It was good together. That sounds amazing! I have to try this now! I mean, I'm absolutely sure it won't taste nearly as good as your wife's, but I'll try my best! How is the egg presented in it? Sorry, I don't mean to ask so many questions! And, thanks! So, maybe a Merlot red wine goes good with empanada! Now, I know!  I personally like Pinot noir, Carmenere, and petite sirah when it comes to red wine. (White wine makes me yarf which is saying a lot since I really. like alcohol.) Many brands of red blends are good too. Rex-Goliath's Free Range Red is great. It's my usual go to bottle of wine at about $10-12 for a 1.5 liter bottle. Yellowtail makes a good red blend Big Roo Red, I think it's called. All these are dry and bitter wines though. I don't care for sweet wines unless it's cheap fortified stuff like Mad Dog. Port wine is one of the few wines I haven't tried yet. It's not cheap being fortified with brandy. Malbec, to me is probably the worst tasting dry red wine I've tried. Just my alcohol related two cents. :-) |
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Post by Deleted on Nov 17, 2014 22:26:05 GMT -5
I had dinner with my girlfriend at a Mexican Restaurant and had Steak Fajitas for two.
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Post by Icctrombone on Nov 17, 2014 22:39:30 GMT -5
I had a nice Chicken Parmigiana with a few friends at a Goodfellas restaurant.
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Post by Deleted on Nov 18, 2014 3:11:02 GMT -5
Del Taco because nothing else is open this late
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Post by Deleted on Nov 18, 2014 3:12:28 GMT -5
I have some foie gras but I feel like if I midnight snack that stuff I'll throw up. Gotta be in the right state of mind for it. Tomorrow, lunch.
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Wild Card
Full Member
I'm out of my mind; But trapped inside my head!
Posts: 390 
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Post by Wild Card on Nov 18, 2014 22:07:13 GMT -5
I had a pop tart and a Little Debbie cake. I was too lazy to cook. :/ Anytime I'm too lazy to cook I drink beer with all it's nutritious calories and carbohydrates to fill my belly. Does it really?! No, wait, is this sarcasm or are you being serious? I've never really dealt in alcohol except the bit of wine stuff we went over in culinary school. Which was the difference between wines, sweet, dry, etc. I...don't remember any of that. Maybe a bit, but not much. So, does beer really have nutritious calories and carbohydrates? I'm really sorry, I really don't know. |
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Wild Card
Full Member
I'm out of my mind; But trapped inside my head!
Posts: 390
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Post by Wild Card on Nov 18, 2014 22:12:10 GMT -5
That sounds amazing! I have to try this now! I mean, I'm absolutely sure it won't taste nearly as good as your wife's, but I'll try my best! How is the egg presented in it? Sorry, I don't mean to ask so many questions! And, thanks! So, maybe a Merlot red wine goes good with empanada! Now, I know! I personally like Pinot noir, Carmenere, and petite sirah when it comes to red wine. (White wine makes me yarf which is saying a lot since I really. like alcohol.) Many brands of red blends are good too. Rex-Goliath's Free Range Red is great. It's my usual go to bottle of wine at about $10-12 for a 1.5 liter bottle. Yellowtail makes a good red blend Big Roo Red, I think it's called. All these are dry and bitter wines though. I don't care for sweet wines unless it's cheap fortified stuff like Mad Dog. Port wine is one of the few wines I haven't tried yet. It's not cheap being fortified with brandy. Malbec, to me is probably the worst tasting dry red wine I've tried. Just my alcohol related two cents. :-) Ok, because I done plain forgot, (and I reeeeeaaaaalllllllly don't wanna drag out my culinary book from the closet, which I will admit is a very scary place for books as it's nothing but books) what's it mean when you say dry wine? Also, Pinot noir, Carmenere, and petite sirah : are these brand names or just types? These are actually new terms for me. Escape the carmenere, I've heard that from somewhere. And, port wine. I've not come across this. Port as in import or port as in near the ocean? I'm really sorry, I don't know this stuff! But, it's interesting! I just wouldn't even know where to begin looking! Internet's a scary place. |
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Post by Deleted on Nov 19, 2014 0:25:01 GMT -5
I personally like Pinot noir, Carmenere, and petite sirah when it comes to red wine. (White wine makes me yarf which is saying a lot since I really. like alcohol.) Many brands of red blends are good too. Rex-Goliath's Free Range Red is great. It's my usual go to bottle of wine at about $10-12 for a 1.5 liter bottle. Yellowtail makes a good red blend Big Roo Red, I think it's called. All these are dry and bitter wines though. I don't care for sweet wines unless it's cheap fortified stuff like Mad Dog. Port wine is one of the few wines I haven't tried yet. It's not cheap being fortified with brandy. Malbec, to me is probably the worst tasting dry red wine I've tried. Just my alcohol related two cents. :-) Ok, because I done plain forgot, (and I reeeeeaaaaalllllllly don't wanna drag out my culinary book from the closet, which I will admit is a very scary place for books as it's nothing but books) what's it mean when you say dry wine? Also, Pinot noir, Carmenere, and petite sirah : are these brand names or just types? These are actually new terms for me. Escape the carmenere, I've heard that from somewhere. And, port wine. I've not come across this. Port as in import or port as in near the ocean? I'm really sorry, I don't know this stuff! But, it's interesting! I just wouldn't even know where to begin looking! Internet's a scary place. Really general wine basics-it's been almost 20 years since I worked in a liquor store and had to give the spiel so I will forget a lot... 3 general types of wines-reds, whites, blushes (usually pink), with a sort of 4th being sparkling (things like champagnes) Pinot noir, petit serah as well as things like cabernet sauvignon, chianti, sauvignon blanc, chardonnay, etc. are more specific types of wines within the red and white families. most can be classified as dry or sweet, but that's real general, but it's a very basic way to differentiate the category of taste to expect Port is a a sweet dessert wine that originated in Portugal several centuries back but is produced elsewhere now (a favorite dessert of mine used to be Port served with sharp cheddar, apple slices and nuts (the standard is pistachios but I don't like them and substituted other nuts when I served this dessert at gatherings). -M |
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Post by adamwarlock2099 on Nov 19, 2014 9:09:56 GMT -5
Anytime I'm too lazy to cook I drink beer with all it's nutritious calories and carbohydrates to fill my belly. Does it really?! No, wait, is this sarcasm or are you being serious? I've never really dealt in alcohol except the bit of wine stuff we went over in culinary school. Which was the difference between wines, sweet, dry, etc. I...don't remember any of that. Maybe a bit, but not much. So, does beer really have nutritious calories and carbohydrates? I'm really sorry, I really don't know. 8- ) No that's sarcasm. Most beers I drink are high in calories and carbs cause I don't care for light beers. Most people get a "full" feeling when drinking beer, that's why light beers are so popular, with the social scene of drinking. Or I know some acquaintances that don't drink beer when they eat for the same reason. So yeah if you drink beer it can make you feel full if you drink the right kind, but like Chinese food as they say (which is really because of the rice) you'll be hungry in a few hours. |
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Post by adamwarlock2099 on Nov 19, 2014 9:18:15 GMT -5
Ok, because I done plain forgot, (and I reeeeeaaaaalllllllly don't wanna drag out my culinary book from the closet, which I will admit is a very scary place for books as it's nothing but books) what's it mean when you say dry wine? Also, Pinot noir, Carmenere, and petite sirah : are these brand names or just types? These are actually new terms for me. Escape the carmenere, I've heard that from somewhere. And, port wine. I've not come across this. Port as in import or port as in near the ocean? I'm really sorry, I don't know this stuff! But, it's interesting! I just wouldn't even know where to begin looking! Internet's a scary place. Really general wine basics-it's been almost 20 years since I worked in a liquor store and had to give the spiel so I will forget a lot... 3 general types of wines-reds, whites, blushes (usually pink), with a sort of 4th being sparkling (things like champagnes) Pinot noir, petit serah as well as things like cabernet sauvignon, chianti, sauvignon blanc, chardonnay, etc. are more specific types of wines within the red and white families. most can be classified as dry or sweet, but that's real general, but it's a very basic way to differentiate the category of taste to expect Port is a a sweet dessert wine that originated in Portugal several centuries back but is produced elsewhere now (a favorite dessert of mine used to be Port served with sharp cheddar, apple slices and nuts (the standard is pistachios but I don't like them and substituted other nuts when I served this dessert at gatherings). -M Nicely said M. I haven't tried chianti yet either, along with port, which I can't remember if it's a sweet wine or not. Didn't know the origins of port. Along with what M said Ms Sabra, dry, is pretty much anything not sweet. I'm sure, like M having worked at a liquor store, the guys at the store I go to could break it down a lot more depending on what you think you might like to taste. Carmenere is probably the closest thing to sweet I drink. It's got sweet tones to it, but it doesn't have a prolonged sweet aftertaste, which is what I dislike most about sweet wines. Pinot noir I would say is probably the driest wine I've had, and quite bitter. Except maybe dry sherry, but that's really a cooking wine to most people, though I have drank it. I could go on and on about alcohol, my opinion on it is much like Bukowski's in my signature below. M, if you could think of it, I remember someone telling me about a wine that's really sweet that's made when the grapes freeze and then that makes the wine so much sweeter? Someone I know gave me the name of the type of wine and when I ask one of the workers at the liquor store what it was like, he told me that, so I never bought. |
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Post by Deleted on Nov 19, 2014 14:07:24 GMT -5
Not sure adam, like I said I am like 20 years out of practice on this now and very rarely drink wine any more.
I know Beaujolais nouveau wines are very sweet, but those are wines made from the very first grapes of the harvest in a particular region of France, and are only available once a year (sometime in November just before Turkey day if I remember correctly). It's not meant to age either.
But not sure what wine comes form grapes that froze.
-M
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Post by adamwarlock2099 on Nov 19, 2014 14:38:45 GMT -5
Not sure adam, like I said I am like 20 years out of practice on this now and very rarely drink wine any more. I know Beaujolais nouveau wines are very sweet, but those are wines made from the very first grapes of the harvest in a particular region of France, and are only available once a year (sometime in November just before Turkey day if I remember correctly). It's not meant to age either. But not sure what wine comes form grapes that froze. -M I remember Beaujolais nouveau, from reading one of Bukowski's novels again recently, but never bought it, being sweet again. The one I was thinking of was ice wine or Eiswein, which is basically wine made from frozen grapes. I remember a coworker suggesting it to me. It's really sweet but pretty potent with alcohol according to him. I haven't shopped for any, as he told me it was pretty pricey. I had to call him today to remember what he told me. en.wikipedia.org/wiki/Ice_wine |
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Post by Deleted on Nov 20, 2014 0:51:26 GMT -5
Had a Hamburger, Coleslaw, and Potato Chips for dinner tonight. Nothing Fancy Here.
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Post by adamwarlock2099 on Nov 20, 2014 19:53:38 GMT -5
Last night, red wine, two shrimp ramen noodles and three cold hot dogs. I didn't have much of an appetite but I have to keep my blood sugar stable.
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Post by Deleted on Nov 20, 2014 23:33:33 GMT -5
Chili and Corn Bread with leftover coleslaw from the day before.
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