tag:blogger.com,1999:blog-3799854524070158890.post2459443464044434231..comments2023-10-10T14:43:29.795-04:00Comments on Brooklynguy's Wine and Food Blog: First BraiseBrooklynguyhttp://www.blogger.com/profile/16321573602782343974noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-3799854524070158890.post-21188933080251308822010-01-06T08:54:24.586-05:002010-01-06T08:54:24.586-05:00That sounds yummy. Try to marinate your braise in ...That sounds yummy. Try to marinate your braise in red wine, some peppercorns and lots of garlic, then fry it with olive oil. It's called "adobo ala pobre".Brisbane hotelshttp://www.stay247.com/hotels/australia/brisbane-hotels.htmlnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-21808974968684508492009-10-27T15:51:09.626-04:002009-10-27T15:51:09.626-04:00Great minds think alike.
After spying some veal...Great minds think alike. <br /><br />After spying some veal stock in the freezer I decided on beouf burgogne. I make mine with short ribs - sort of gilding the lily, I know. Served with boiled new potatoes and paired it with a Benjamin et David Duclaux Côte-Rôtie, it was heavenly.Jason Ahttps://www.blogger.com/profile/04681542692262978495noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-43110182070296322072009-10-21T14:59:26.416-04:002009-10-21T14:59:26.416-04:00hi Andrew - Tempier would certainly be good. Light...hi Andrew - Tempier would certainly be good. Lighter reds work well too, in a sort of pairing of opposites. Beaujolais, for example.Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-77409958632030468942009-10-20T22:36:03.953-04:002009-10-20T22:36:03.953-04:00will make this when texas turns to a chill. with r...will make this when texas turns to a chill. with red tempier? thanks!Andrew Rosshttp://www.strangerthanfictiontv.comnoreply@blogger.com