Food

[Henry Krinkle]

Thanks!

You need only look at the bottle in the picture. It's Ridge, perched above Santa Clara county (Silicon Valley.) The vineyard has been there since the 1890s. The grapes were being sold to an Italian jug wine maker here in Mountain View (Gemello) until the early '60s, when three SRI engineers bought the property as a vacation spot for their families. One of them (Rob Bennion) started making wine from the grapes there, as a hobby, and people started to realize that the location was very special. These days the Montebello sells for over $200 a bottle. For about 15 years we were on their futures program, which was very affordable, and also a great way to go up the mountain once or twice a year to taste their new wines. We stopped buying futures a few years ago, when even those prices started climbing north of $100. We don't have enough opportunities to justify opening a wine like that, and I'm not "an investor."

We used to be able to afford Ridge up here.

[Henry Krinkle]

Day 1 of a two day project and the Ankarsrum is getting a work out.



6 pounds of garden tomatoes, about a cup of orvietto and a generous few pinches of grey sea salt, brought to a gentle boil and immediate;y turned off and left to cool. Then it was strained in the ankarsrum and sweated for about 5 hours until the 8 cups of sauce was reduced to about four cups without ever reaching a boil.



The most beautiful, silky tomato sauce.



Combined nearly five pounds of meat, brisket and veal, ground once through the largest die the ankarsrum has.





Sofrito; two cups onion, 3+ cups of carrot and 3+ of celery, all from the garden and all finely chopped.



Put onions, 5/8 of a pound of butter and 1/4 cup evoo in pot, bring up to medium heat.


They melt so quickly! I will use this technique whenevermaking curries now. Onion gravy in ten minues instead fo half an hour or more.

Add the rest of the veg and then the meat plus s&p. Do not brown the meat. Cook it just past raw. Add five cups of quality creamery whole milk and some fresh nutmeg. Steam off the milk. At this point the meal looks pretty disgusting.



Once the milk is steamed off add one whole bottle of decent, dryish orvietto and steam that off. By this time parts of this have cooked for thirteen hours. I put the tomato sauce in and then stopped for the night, though I did grate one pound of reggiano and one pound of pecorino romano before retiring for the evening.



Tomorrow part 2.

[Strela167]

[Raza]

We used to be able to afford Ridge up here.

The Okanagan Falls area has some nice wineries.

[Henry Krinkle]

The Okanagan Falls area has some nice wineries.

Okangan Valley? Indeed it does.

We are members of a couple of wine clubs. All the really cool cheeses we get also come from a vineyard out there.
With the whole apocalypse thing that's been going on there have also been some terrific deals from out that way. they are selling wine 30-50% off, but because we are members we get a further 15% off plus free shipping.

[Henry Krinkle]

Day2:

Combine all those things and barely simmer until it cooks down to about 6 quarts by volume.



Make 3 pounds of extra stretchy semolina pasta.





Make 2 quarts of bechamel and assemble. Bake.



7 layers of heaven.

[Henry Krinkle]

Also, the edam/gouda cheese was old enough to eat.



It's...cheesy.

[Henry Krinkle]

The lasagne bolognese was the party birthday meal. The legit one? Shrimp and grits with a poached egg.



We might have been drinking all day so the grits are a bit tight, but the shrimp and poached egg are perfect and the flavour of everything was fantastic.

[gnuyork]

Your birthday, Henry? I so, happy birthday!

[Henry Krinkle]

Your birthday, Henry? I so, happy birthday!

Yes. Thanks Joe.