Arneis is a grape I like very much. Haven’t had one from Giacosa, but I love the Almondo “Bricco delle Ciliegie”; have gone through literally cases of that. But I don’t think I’ve ever aged an Arneis quite so long.
The Roero Arneis I keep at home are by Giacosa & Brovia (the latter bought only when the former not available at the time). Aside from casual Soave Classico and pinot grigio, Roero Arneis & Quintarelli Bianco Secco are the only Italian whites I keep regular stock of at home.
Arneis is probably my favourite of the northern Italian whites, but I also like Cortese (Gavi), Erbaluce, Friulano, and sometimes Ribolla Gialla. If you like Arneis I do recommend the Almondo “Bricco delle Ciliegie” bottlings.
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Timorasso is another good white worth exploring.
-Al
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Noted, will buy some if I happen to come across them.
Cabbage Poriyal
If you are looking for a simple sheet pan side dish and quick Indian this was a winner. Grilled salmon, coconut ginger cilantro rice with the cabbage. The cabbage started as a partial bag of the Sam’s coleslaw mix. Made some slaw from part of it, used the rest for this.
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My man knows how to sear. How’d it turn out inside?
Spectacular. Hard to screw up Duroc, unless you cook the hell out of it. I’ll take some “proof of life” pics next time 
Dad came over so….
Oven fried chicken, butter beans and corn, garlic mashed potatoes and banana bread pudding with 7 year Havana club whipped cream.
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Beautiful! How do you get your skin so crispy in the oven, without overcooking the chicken?
I do a minimum 24 hour dry brine (morning to morning) then place on a wire rack in the morning to air dry the rest of the day. Then it’s a simple toss in seasoned AP, Pioneer biscuit mix and cornstarch. Oven at 375 skin side down on a preheated 1/2 sheet pan with a little peanut oil and butter to film. Then crank to 425 when I flip after 15 minutes return to the top rack of oven. When my convection oven was working it actually came out crisper. I’m having to fiddle until I replace my ovens.
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One other step is to remove the breast/wings and keep the thighs in for another 10 minutes or so. I have made a similar version since I was about 14 years old. I have a little experience and feel.
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Thanks for the insight. I always felt Florence Henderson was holding back some key details.
Larb - one of the most unappetizing names (at least in English) given to one of the greatest dishes made with ground chicken (or pork, fish, shrooms etc)
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we’re doing something similar, a chicken lettuce wrap tonight - I like those Romaine leaves…look to be able to handle the food better than what we typically use
We do butter lettuce. And I need to add lettuce wraps back into my rotation; thanks for the reminder!
