Wild Boar Ragu
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Presumably attributable to use of the salmon fan
This is the way.
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Made bombolotti with spicy Italian sausage & fresh mushrooms sauce for dinner tonight at my father’s house. My youngest sister made the salad. Washed down with a couple of bottles of Soave Classico.
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Tried a new Fried Chicken recipe tonight from Serious Eats. Cooked in a wok in veg shortening then finished in the oven per the recipe. Fucking delicious, moist, great flavor. Brined overnight. Next time will try with more cuts.
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No chicken fan? Epic fail.
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Have they started making shortening without hydrogenating?
Nope. It’s fried chicken, if I want to eat healthy I’ll make something else.
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Watched Alton Brown revisit how to overcook a steak this AM, flashing back to his very first episode. Laughed audibly when this popped up:
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Curious - how do you think about wine pairings as a pescatarian? I am one of those people for whom red wine and most fish simply don’t taste good together, especially aggressive fish like sardines or delicate white fish. Do you not experience this (many don’t) or are you in the “eat what you want, drink what you want and don’t worry about pairing” camp?
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Today’s pairing wasn’t ideal. I should have gone with picpoul or chablis but i wanted to open this one up. Its not as bad as you might think as i eat my meal first
That’s like making New Orleans style barbecue shrimp with margarine. From what I understand, Manales still does.
Ah! So the key to pairing red wine with strong fish is to NOT actually pair it, lol 
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Burgundy actually works quite well, just not with sardines. it works great with porgy, arctic char, sockeye etc .So fi your question is about fish in general i do not agree. If its about Sardines i do
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