tag:blogger.com,1999:blog-3799854524070158890.post4442310350783719192..comments2023-10-10T14:43:29.795-04:00Comments on Brooklynguy's Wine and Food Blog: First Braise of the SeasonBrooklynguyhttp://www.blogger.com/profile/16321573602782343974noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-3799854524070158890.post-44175690101547508352007-10-15T09:28:00.000-04:002007-10-15T09:28:00.000-04:00Hey Sonadora - let me know how it goes. And i hear...Hey Sonadora - let me know how it goes. And i hear you - must conserve the home time at night for family, not blogging.<BR/><BR/>Hi Ann,<BR/>Welcome, if this is your first time here. Always glad to see another Brooklyn blogger. Based on looking around your site, I'm not going to believe that you haven't braised lots of things lots of times, using far more interesting methods than I wrote about. But glad that this pairing got your juices flowing. I want mushroom risotto now, and it's not even 9:30 in the morning.Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-54635877086096754222007-10-14T15:37:00.000-04:002007-10-14T15:37:00.000-04:00I can't decide which appeals more... your recipe o...I can't decide which appeals more... your recipe or the wine you served with it. In any case, I plan to try it (the recipe) soon.<BR/><BR/>Hooray for cooler weather... I am so ready for long-cooking dishes. Now I can get back to perfecting mushroom risotto, too!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-56640056935755003932007-10-10T19:02:00.000-04:002007-10-10T19:02:00.000-04:00I will have to give it a try. Perhaps a project f...I will have to give it a try. Perhaps a project for this weekend.<BR/><BR/>I've been MIA from comments, still reading though, I can't access the comment feature at work anymore and with Matt's new job we mostly don't get home until 7:30, leaving me not so much time to do anything!Sonadorahttps://www.blogger.com/profile/01267916648440750132noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-37232864773441798762007-10-09T09:44:00.000-04:002007-10-09T09:44:00.000-04:00hi sonadora! long time no see. it's a simple but r...hi sonadora! long time no see. it's a simple but really good recipe, and if you make enough you have food all week. try it and see. <BR/><BR/>hey andrew - i love that kind of braise too. i do that with chicken, and i don't know what wine to drink with it either. i think the 02 raffault chinon les picasses is a great pairing, especially if you decant it an hour before serving.Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-80263428915850913472007-10-09T02:09:00.000-04:002007-10-09T02:09:00.000-04:00Yes, thanks for the recipe. In our household, chuc...Yes, thanks for the recipe. In our household, chuck steak is always braised in Chinese style - turnip + 5 spices. (And I always have problem with proper wine matching on that recipe).<BR/>Now I can finally go "out of the box" with your recipe and even try to persuade my wife to finish a glass of wine!<BR/>BTW - Do you think a Cab Franc (like Olga Raffault Les Picasses) can stand up to this dish?<BR/>AndrewRougeAndBlanchttps://www.blogger.com/profile/16929348100653484353noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-10133384462050833662007-10-08T22:52:00.000-04:002007-10-08T22:52:00.000-04:00Mmmmm, thanks for the recipe, it sounds delish!Mmmmm, thanks for the recipe, it sounds delish!Sonadorahttps://www.blogger.com/profile/01267916648440750132noreply@blogger.com