Text 14863, 60 rader
Skriven 2008-10-10 09:08:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Snob 32 was 17
======================
 BF> almost any kind of plonk with Supper, and only have a *few* good 
 BF> sipping wines, like Vouvray, or one or two bottles of Sauternes!
 JW> I sometimes splurge for good Port and a single bottle of ice wine a
 JW> year.

I got a half bottle of the Kiona Chenin-Riesling ice wine the
other day for $25 ... unfortunately, I had a party to attend and
had to give it to the husband of the hostess (he wasn't the host
as he didn't know that there was going to be a party).

 BF> P.S.   How many wine snobs do you know who have "Supper" and 
 BF> not "Dinner?"
 JW> The real snobs have tapas these days. [g]

I had tapas the other day, so there.

It was at La Tasca, no relation to the [see below]. My brother
and my friends the neighbors. I drank three times as much as
anyone else (a Tempranillo of no great shakes, a nice Vina Sol
that did a good imitation of a Chardonnay, and another glass of
the Lustau Moscatel Emilin), and Jonathan ate twice as much as
anyone else. Paella vegetariana or whatever they call it was
just like my mother's Spanish rice minus the hot dogs. Lamb chops
were lamb chops; salmon salmon; corvina sea bass. The veggies were
quite good - spinach with garlic, spinach salad with Cabrales
(I didn't try this), patatas pobres (with vegetable stew on top,
rather than the usual aioli), snow peas with Serrano ham. I
enjoyed the chorizo sausage and the specialty recommended by
the waiter, which was pork medallions wrapped a la filet mignon
in bacon, grilled, and served with Cabrales sauce. I asked for
the sauce on the side, but it came with, so it got whisked back
to the kitchen. The replacement was very porky, and I let the
others fight over the cheese. Owing to Jonathan's gargantuan
appetite, we got doubles of several of these dishes, which he
vacuumed down. There was another dish or two, but I didn't get any.
I felt guilty about how much I drank and how much Jonathan packed
away, so I didn't let the neighbors pay.

Fried Cheese 
Category: Tapas
Yield: 12

200 g Mahon cheese
2 beaten eggs 
Dry breadcrumbs for coating 
Olive oil for frying

There are many recipes for fried cheese from around Spain.
Usually fresh white cheeses are fried with no coating;
melting semi-soft cheeses in breadcrumbs. If you cannot
find flavorful Mahon, Manchego would work well.

Cut the cheese into thick matchsticks, dip in egg then
breadcrumbs and shallow-fry in very hot oil for 12 min so
the crumbs are golden and the cheese just melting. Serve
immediately with cocktail sticks.

Tasca Restaurant, Brookline, MA
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