tag:blogger.com,1999:blog-3799854524070158890.post8326741308967962557..comments2023-10-10T14:43:29.795-04:00Comments on Brooklynguy's Wine and Food Blog: You be the SommelierBrooklynguyhttp://www.blogger.com/profile/16321573602782343974noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-3799854524070158890.post-64258143186881369662012-03-27T22:07:54.463-04:002012-03-27T22:07:54.463-04:00I've tried about 5 times to get the eggs to co...I've tried about 5 times to get the eggs to come out as you described but I can't! They're either too runny or too cooked. How long are you supposed to leave them in the bowl of cold water?ShantaPhttp://www.premierewinecoolers.com/wine-cooler-reviews/noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-90558727129945954172011-05-16T14:16:37.925-04:002011-05-16T14:16:37.925-04:00looks like it could be delicious.
i have issues ...looks like it could be delicious. <br /><br />i have issues with hard-boiling eggs. i feel it could take me multiple tries to get it so the yolk is runny and not solid. trial and error :(eric top wine coolerhttp://www.bestwinecoolersreview.com/newair-aw-180enoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-70359048476017261712011-05-10T16:37:49.089-04:002011-05-10T16:37:49.089-04:00We drank 2005 Houillon Poulsard and it was fantast...We drank 2005 Houillon Poulsard and it was fantastic! Savoury and savoury - really good.Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-11308002245621011202011-04-21T09:44:29.879-04:002011-04-21T09:44:29.879-04:00I'm thinking beer might be the best choice.I'm thinking beer might be the best choice.Jason Ahttps://www.blogger.com/profile/04681542692262978495noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-76271160504880169002011-04-21T09:17:49.557-04:002011-04-21T09:17:49.557-04:00Thierry Michon's Chenin Blanc from Fiefs Vendé...Thierry Michon's Chenin Blanc from Fiefs Vendéens is the first thing that springs to mind (you say "ginger," I say "chenin"), but Montbourgeau's vin blanc should be a very happy pairing, too. So would CdP blanc! So many wines would work with this dish and everyone's suggestions here sound terrific; no need to get too fussy.Wicker Parkerhttps://www.blogger.com/profile/15976225032244371755noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-84216214705348299552011-04-21T00:09:24.969-04:002011-04-21T00:09:24.969-04:00With a Miso Ramen, I have to go with a nice, sligh...With a Miso Ramen, I have to go with a nice, slightly chilled Amontillado.Christopherhttps://www.blogger.com/profile/00151514737108286476noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-19062250263266989532011-04-20T23:13:47.364-04:002011-04-20T23:13:47.364-04:00Everything about this dish suggests red Burgundy o...Everything about this dish suggests red Burgundy or other old world pinot noir to me. The minerallier the better; wines grown on limestone and/or chalk and/or marine fossils are famous matches for eggs. Sancerre rouge or other red Loire pinot? Perhaps Cotes du Jura rouge? Of course, I'm never going to suggest that Champagne is wrong, and Wine Mule's choice of something from Jose Michel would be a killer. Enjoy -Henri Vasniernoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-82920877229612202802011-04-20T12:05:27.629-04:002011-04-20T12:05:27.629-04:00I might go with something from Servin or Denogent....I might go with something from Servin or Denogent...<br /><br />For the egg, I would definitely check out the slow poached egg a la David Chang....Tomhttp://personalwinebuyer.comnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-83804815691934544722011-04-20T11:20:49.528-04:002011-04-20T11:20:49.528-04:00José Michel Brut Pinot Meunier (before Peter Liem ...José Michel Brut Pinot Meunier (before Peter Liem recommends it!) Got that "umami" thing going, ideal for miso.The Wine Mulehttps://www.blogger.com/profile/13056199373110048787noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-4835026225452490062011-04-20T10:59:51.584-04:002011-04-20T10:59:51.584-04:00Costadila - Prosecco ColfondoCostadila - Prosecco ColfondoLowelifenoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-40157277303414381392011-04-20T09:17:55.648-04:002011-04-20T09:17:55.648-04:00Foreau Vouvray Petillant. Something about light b...Foreau Vouvray Petillant. Something about light bubbles and Cheniny fruit over the top of all that earthiness seems appealing...sort of a point/counterpoint.Clotpollhttp://www.rotten.comnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-65471433433045776932011-04-20T07:04:37.727-04:002011-04-20T07:04:37.727-04:00I might take a left turn and drink a Junmai Daigin...I might take a left turn and drink a Junmai Daiginjo Sake to match up with the miso's umami flavor. Sake and broth might come alive with that umami connection.Adamhttp://wine-zag.comnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-58125474753515525842011-04-20T00:14:21.529-04:002011-04-20T00:14:21.529-04:00wanted to agree with Nicola and did, until I read ...wanted to agree with Nicola and did, until I read the word "Sherry".Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-51540287494368222562011-04-19T22:25:58.620-04:002011-04-19T22:25:58.620-04:00hmm Nicola answer is intriguing, then again maybe ...hmm Nicola answer is intriguing, then again maybe it was the words White CdP. I want to drink some White CdP now, oh wait pairing with Ramen<br /><br />hmmmm, Savory, Meaty, mmm needs a good body, Champagne would be good with savory notes and/or a Sherry but thats too boring need something hmm white CdP I like it! do itWestonhttps://www.blogger.com/profile/18125027693380601285noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-84191183178526856112011-04-19T20:04:05.839-04:002011-04-19T20:04:05.839-04:00a white Chateauneuf-du-Pape...substantial enough t...a white Chateauneuf-du-Pape...substantial enough to offer balance to the flavorful food and the stone fruits should offer nice contrast to the savoriness. The minerality should complement the saltiness as well.Nicolanoreply@blogger.com