Text 19836, 92 rader
Skriven 2007-08-30 19:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: korean eats 67
======================
 HN> That's the place alright..still one of my favs when I go "korean"
 HN> which  usually means Annie's not along for the meal (grin). I really do
 HN> want to go  back to the buffet though!

I can see that a cuisine based on hot peppers and seafood might
not offer that much of a thrill for Annie. There should be a few
things she could eat, though, though I can't think of any offhand.

 HN> When we go for a full dining experience we fit in that category as
 HN> well. Most  of our dining out however is places like the Ram  where we
 HN> get a cobb salad  for $10 or so and iced tea.. .or a burger for $10 or
 HN> so and tea. Or to the  Engine house #9 for pretty much the same fare.
 HN> Stadium Bistro on the other  hand will get into our wallet to a much
 HN> greater depth as well many of the  place we like in Seattle. 

I'd absolutely require a beer or two with such meals. Burger rare
anna IPA, life doesn't get much better than that, and it's only
going to run 12 or so.

 HN> Is the restaurant going downhill and losing partonage or was it just a
 HN> strange "off" day?
... 
 HN> Yummmmm mushroom risotto with truffle oil! sounds gooooooood! I'll bet
 HN> that  risotto would have gone well over some crispy pork !

Interesting place, that Zafferano - I've been there maybe half a
dozen times, and even during peak hours there haven't been more
than 3 tables filled. They don't stint on the ingredients (though
the portions are modest and - as we were the only guests on a
Monday night - they did appear to recycle the weekend's bread),
the cooking is really good, and the owner and his wife and daughter
are about the loneliest people I know. It's not going downhill,
it never had any patronage, and it wasn't an "off" day, foodwise.
Can't really figure it out.

 -> For dessert, Chardonnay di Nonnino, a light golden grappa
 -> from Jacopo Poli (or so the proprietor said). Nice tropical
 -> fruit, a bit of leather, perhaps a lesser effort but still
 -> attractive.
 HN> I thought Chardonneay's were dry? and Sauternes are sweet?
 
Well, this is a grappa - brandy made out of the residue of the
winemaking process, which automatically means that it'll be
pretty dry. Grappe used to have this wretched reputation - the
vintners made their wine and fermented the leftovers into something
too hideous to drink, so they distilled it into a particularly vile
firewater that they would get drunk on at home. Somehow, the
etiolated wine toffs got hold of this stuff and said, oh, what a
fine masculine drink it is, and at some point the tail end started
wagging the dog, and grappa is now in fashion, with the result that
it's being made with great care, packaged in sexy bottles, and sold
at a price that often dwarfs the wines themselves.

Anyhow: Chardonnay can be made dry or sweet: usually the former,
though one of the finest dessert wines I've ever had was a
Botrytized Chardonnay from Westport Rivers (a one-off: I inquired
of the winemaker, who said that the conditions had never been right
since). Sauternes has a strict standard to adhere to - it has to
be made exclusively of a certain three varieties of grape, vinted
to a certain sugar level, and be produced in the tiny area known
as Sauternes: and yes, they always must be sweet - any wine made
there that isn't sweet becomes mere Bordeaux Blanc.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Sole in Wine
 Categories: Fish/sea
      Yield: 4 servings

  1 1/2 lb Fillet of sole or other             1 c  Dry sauterne
           White fish                        1/4 c  Cream
    1/3 lb Mushrooms, whole                    2    Egg yolks

  Place sole in glass baking dish.  Add mushrooms and wine.  Bake until
  tender at 350 degrees, about 30 minutes. Drain liquid into sauce pan and
  reduce over medium heat until amount left is equal to initial amount of
  sauterne. In a cup, mix yolks and cream together thoroughly; add to sauce
  pan, using whisk to blend. Pour over fish and return to oven briefly to
  glaze.

  Source unknown. Notes: cook at 300, not 350. Dry sauterne is a
  California marketing perversion from the 1940s-1950s: substitute
  a decent white drinking wine. An herb might not hurt. Also salt
  and white pepper. Saute the mushrooms separately. Other than these
  things, not a fatally bad recipe.

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