Food

[troyrc1]

Squid ink pasta?

There comes a time, in the operation of the machine........

[Henry Krinkle]

Who was asking about shrimp and grits?

[Henry Krinkle]

The grits are a bit stiff, but they sure are tasty.

[geoffbot]

Squid ink pasta?

There comes a time, in the operation of the machine........

Yep. Not homemade, though.

[ro63rto]

Chick Fil A chicken biscuit.





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Biscuit?!?

Surely you mean Scone

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[boatme99]

Biscuit.
Scones are dense and heavy, biscuits are light and fluffy. You break a scone, but tear a biscuit.

[Col Angus]

Embarrassed! Shouldn't even be posting this. Sliced with the grain instead of against and opened a Burgundy when this pastrami screams for a Riesling Spatlese.

Well...its been a long winter and I'm still not in mid season form. Gotta say though, this electric smoker thing is pretty darned nice!

[tribe125]

Pastrami and Riesling sounds odd.

I'd have red. Almost any old red.

[Col Angus]

Pastrami and Riesling sounds odd.

I'd have red. Almost any old red.

Beer is probably most appropriate but I find a fruity, slightly sweet wine a good compliment to cured meats. Ham would be another good example where I'd go white instead of red. YMMV


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[skywatch]

Beer is probably most appropriate but I find a fruity, slightly sweet wine a good compliment to cured meats. Ham would be another good example where I'd go white instead of red. YMMV

This. Ham and Riesling are perfect together. Pastrami and Riesling do work well (I have tried it) because the acidity in the pastrami balance against the sweetness of the Riesling. When you get to the spicy cured meats like salami (especially the San Francisco style dry cured, like Molinari or Gallo, which have large peppercorns) then a rich red like Zinfandel or red Calabrian, Sicilan or a simple Cotes du Rhone are lovely pairings.