Serious Grape: A Wine Survival Guide for Fall
I'd recommend the Cusamano Nero D'Avola. About $12 at my local liquor warehouse. Not sure if it tastes the way that nero d'avola is "supposed" to. But I like it very much anyway!
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Cook the Book: 'Sweety Pies'
Rhubarb pie from the ladies guild at my grandparents' church. It was as tart and sweet as those ladies were!
Meet & Eat: Eric Ripert
He had me at french fries. Or whatever he was talking about...
Responses to Comments by Nellbie
Serious Grape: A Wine Survival Guide for Fall
I've never seen that bottle in LA, dasmueller. Wish I lived in Milwaukee! Will see if I can find it online. Thanks for the tip.
Serious Grape: A Wine Survival Guide for Fall
For Nero D'Avola my top pick is Terre Di Sole Apalos 2004. The Cusamano pales in comparison, Giveit a whirl if you can find it. Gloriosos in Milwaukee is where I found it.
Serious Grape: A Wine Survival Guide for Fall
Baboo, I think one of the main concerns with keeping wine in the fridge is also the fear of drying out the cork. This will only happen after a long time, and only if you store the bottle upright. Many producers are now using twist off caps for wines such as Rieslings instead of corks nowadays, so this is no longer something to worry about.
Serious Grape: A Wine Survival Guide for Fall
Nellbie, that Cusamano's a great wine--I like it, too--and thanks for leaving the name of a particular wine that you like here in the comments. Thanks, too, for the news that even the State of New Hampshire gives case discounts, Leeapeea.
Cook the Book: 'Sweety Pies'
TORTIERE! It is an amazing French-Canadian Meat Pie and my mother makes it every Christmas Eve! It simmers ground beef, veal and lamb together for hours with spices and fills a buttery double pie crust and is baked to perfection! OMG!
Cook the Book: 'Sweety Pies'
The most memorable pie for me would probably have to be when I first got to have a piece of chocolate cream pie at Thanksgiving. I had been allergic to dairy and finally outgrew it. I was thrilled to get to finally get to try it!
Cook the Book: 'Sweety Pies'
Fried Apricot Pie at Pat's Barbeque in Fort Worth. Back when I was in high school a certain group of us from the nearby neighborhood used to hang out there after school and on weekends. Barbecue bologna sandwiches and fried pies were our staples along with the fountain-made cokes and 7-Up's to which you could get vanilla or cherry syrup added. But the apricot fried pie was the most delicious pie I have ever eaten...the crisp pie crust was tender and not greasy and was overloaded with pure mashed redolent apricots...that is all you could taste along with the subtle unctiousness of butter. I have never tasted a pie purer in flavor since.
Cook the Book: 'Sweety Pies'
I was on vacation in Dutch Country, Pa. I had to try thr Sho Fly Pie. It was different . I rather have a blueberry pie anyday
Cook the Book: 'Sweety Pies'
Pecan Pie...When I was young I always thought it looked gross...but once I tried one that my mom made, I was hooked!
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