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Topic: Coaching changes

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847badgerfan

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Re: Coaching changes
« Reply #1008 on: December 03, 2021, 12:32:01 PM »
I'll take that recipe.
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utee94

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Re: Coaching changes
« Reply #1009 on: December 03, 2021, 12:36:02 PM »
Quote from: 847badgerfan on December 03, 2021, 12:32:01 PM
I'll take that recipe.
Just buy the book.  If you buy it through Amazon linked to this site, I hear you get a huge kickback.  Basically should be free, for you. ;)

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Honestbuckeye

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Re: Coaching changes
« Reply #1010 on: December 03, 2021, 12:36:10 PM »
Quote from: 847badgerfan on December 03, 2021, 12:32:01 PM
I'll take that recipe.
On its way.   Look for a PM.  
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847badgerfan

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Re: Coaching changes
« Reply #1011 on: December 03, 2021, 12:37:34 PM »
Quote from: utee94 on December 03, 2021, 12:36:02 PM
Just buy the book.  If you buy it through Amazon linked to this site, I hear you get a huge kickback.  Basically should be free, for you. ;)


We don't do Amazon here anymore. To much censorship and crap.

Seriously...
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MarqHusker

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Re: Coaching changes
« Reply #1012 on: December 03, 2021, 01:46:34 PM »
I'd go for Mediterranean (Greek, Syrian, Lebanese, Israel)   over Italian and or French. 
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FearlessF

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Re: Coaching changes
« Reply #1013 on: December 03, 2021, 01:50:31 PM »
Cajun Creole or Texan for me

I like it spicy 
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Cincydawg

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Re: Coaching changes
« Reply #1014 on: December 03, 2021, 01:57:40 PM »
Quote from: MarqHusker on December 03, 2021, 01:46:34 PM
I'd go for Mediterranean (Greek, Syrian, Lebanese, Israel)  over Italian and or French.
Yeah, I like that style also, but not quite as much as Italian, for me.  Italian is quite varied as noted.  Pasta was "invented" in China.

So was paper.
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Brutus Buckeye

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Re: Coaching changes
« Reply #1015 on: December 03, 2021, 02:36:36 PM »
Tomatoes from America, noodles from China... sounds like "authentic" Italian is about as inauthentic as can be. What did those MFers eat before globalization? 
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rolltidefan

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Re: Coaching changes
« Reply #1016 on: December 03, 2021, 02:49:19 PM »
Quote from: Brutus Buckeye on December 03, 2021, 02:36:36 PM
Tomatoes from America, noodles from China... sounds like "authentic" Italian is about as inauthentic as can be. What did those MFers eat before globalization?
according to reddit, they just threw a bunch of shit in milk and ate it. polenta, stale rye bread, rice, capers, chesnuts, olives...
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Brutus Buckeye

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Re: Coaching changes
« Reply #1017 on: December 03, 2021, 02:59:28 PM »
Alright Alpha Beta, put your money where your mouth is and eat some of that stale bread in spoilt milk slop with olives and chestnuts floating in it. Otherwise yer just a poseur. 
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Cincydawg

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Re: Coaching changes
« Reply #1018 on: December 03, 2021, 03:22:59 PM »
We all borrow food items, words, phrase, etc., n'est pa?

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MrNubbz

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Re: Coaching changes
« Reply #1019 on: December 03, 2021, 03:31:23 PM »
Quote from: Brutus Buckeye on December 03, 2021, 02:36:36 PM
Tomatoes from America, noodles from China... sounds like "authentic" Italian is about as inauthentic as can be. What did those MFers eat before globalization?
Buckeyes
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Brutus Buckeye

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Re: Coaching changes
« Reply #1020 on: December 03, 2021, 03:33:48 PM »
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betarhoalphadelta

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Re: Coaching changes
« Reply #1021 on: December 03, 2021, 04:15:39 PM »
Quote from: utee94 on December 03, 2021, 12:08:45 PM
Yeah, no thanks.  California wines are a distant, DISTANT 5th or 6th place for me.  Like, after France, Italy, Spain, Argentina, Texas, North Dakota, Guam...
Quote from: Cincydawg on December 03, 2021, 12:21:00 PM
I can't lump California wines under some massive generalization.  Many better known brands are over priced, that's true for most things.  I have had some lesser known ones that are truly exceptional.  Steltzner made some incredible wines when he had his place.  But if you buy Silver Oak, you could buy another brand at 2/3rds the price as good or better. 

I like Far Niente a lot when I feel like affording them.  Nickel and Nickel as well, same outfit.  The great French wines almost all really need 25 years laying down to really be excellent, though that is changing I'm told.
There ya go. Just like you can't lump any wines from any country [incl. France] under some massive generalization.

I've never been a big oaky Cab guy. So I'm not a huge Bordeaux or Napa Cab guy. I'm more of a Sonoma Zin guy, particularly the Dry Creek Valley appelation. I'm a fan of some GSMs, which I understand are more common in the Rhone area in France than Bordeaux, and are bigger in Paso Robles for CA than Napa/Sonoma. I don't drink a lot of white; buttery Chard is horrific to me, but I like clean dry whites. Pinot Grigio or a dry Riesling are great. 
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