[Sca-cooks] Red Meat or White?
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Fri Mar 9 04:13:37 PST 2007
On Mar 8, 2007, at 11:40 PM, Craig Jones wrote:
> So... Is it a Red Meat or White?
> And what would be the best wine to go with such a meat?
Well, it's cheal, see, and I'd use a white for sauteed, and maybe a
red for a roast with a concentrated jus. Similarly, for a braise au
blanc, white, and au brun, red.
However, that said, it's clearly the emergence of a new species, or
simply the end of the world. I'm equally disturbed by the
implications of the fact that in my area at least, seagulls are now
effectively non-coastal hawks (or possibly vultures), especially at a
time when pollution is not as bad as it had been previously when
there had also been no obvious change to seagull behavior.
Adamantius, also in a weird mood...
"S'ils n'ont pas de pain, vous fait-on dire, qu'ils mangent de la
brioche!" / "If there's no bread, you have to say, let them eat cake!"
-- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,
"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
-- Susan Sheybani, assistant to Bush campaign spokesman Terry
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