DaleW wrote:

Anyone I know? I tend to trust those I've found common ground with
more than random tasters.

Quite likely, but I can't tell you who it is, as they go by the nom de
plume of "Iris Heyes." I suspect that it's a NYC ITB person from their
posts, but that's all I know.


Just looked up Gilman's comments on '05 Argiles. I won't post whole
thing here, but includes:
3 g/l RS, On the palate the wine is medium-full,,,,,,,with beautiful
focus and zest, and a very long, very minerally backend that displays
outstanding grip and cut. 92"
We'll see!

Indeed. It's gratifying to know that my impression matches John
Gilman's, but you'll still have to see what you make of it.

Mark Lipton


--
alt.food.wine FAQ: http://winefaq.hostexcellence.com

Mike Tommasi wrote in
:

Spaghetti carbonara - this staple that has kept many a student alive
through his studies is extremely simple and fast to prepare. You
quickly drain the cooked pasta, and while hot (but not over the fire)
you pour onto it egg yolks and fried bacon bits with lots of pepper
and grated pecorino or parmigiano and some olive oil, letting the heat
of the pasta gently cook the egg until it's creamy. The trick is to
get it creamy, if you miss it will dry up. In France, somebody has
decided that one needs to put lots of onions and... guess what! Crême
fraîche again! No guessing with how much to cook the egg yolk, just
throw cream. And with the onions and cream and egg, it looks like
somebody threw up on your plate. Most unattractive and unpleasant in
the mouth.

Mike,

I do quite a good carbonara (no cream) but I learnt that the best way to
get a creamy texture is to use bain-marie so the temperature of the egg
goes up so slowly that you can detect when to stop.

I learnt this from a TV show featuring Ignacio Luis Aduriz (chef at
"Mugaritz", a ** MIchelin restaurant) that gave this tip to make a
"revuelto" and I thought it would be great for carbonara. And it is. Just
perfect.

Now, ¿what to drink with spaghetti carbonara? egg is difficult, bacon is
easy, spaghetti is quite neutral in the context, black pepper is strong.
Rosso di Montalcino? Brunello?

s.

On Apr 29, 3:49 am, Joseph Coulter wrote:
Mike Tommasi wrote
[...]
My particular peeve is the insistence on deep frying eggpant when making
any dish called eggplant parmesan or the like. eggplant bakes very well
thank you. [...]

Eggplant is also delicious when grilled. I used to make ratatouille
with grilled veggies. But not with Vouvray.

Andy

santiago wrote in
. 96.78:

Mike Tommasi wrote in
:

Spaghetti carbonara - this staple that has kept many a student alive
through his studies is extremely simple and fast to prepare. You
quickly drain the cooked pasta, and while hot (but not over the fire)
you pour onto it egg yolks and fried bacon bits with lots of pepper
and grated pecorino or parmigiano and some olive oil, letting the
heat of the pasta gently cook the egg until it's creamy. The trick is
to get it creamy, if you miss it will dry up. In France, somebody has
decided that one needs to put lots of onions and... guess what! Crême
fraîche again! No guessing with how much to cook the egg yolk, just
throw cream. And with the onions and cream and egg, it looks like
somebody threw up on your plate. Most unattractive and unpleasant in
the mouth.

Mike,

I do quite a good carbonara (no cream) but I learnt that the best way
to get a creamy texture is to use bain-marie so the temperature of the
egg goes up so slowly that you can detect when to stop.

I learnt this from a TV show featuring Ignacio Luis Aduriz (chef at
"Mugaritz", a ** MIchelin restaurant) that gave this tip to make a
"revuelto" and I thought it would be great for carbonara. And it is.
Just perfect.

Now, ¿what to drink with spaghetti carbonara? egg is difficult, bacon
is easy, spaghetti is quite neutral in the context, black pepper is
strong. Rosso di Montalcino? Brunello?

A wine to match a dish for starving students? Easy! Box wine.


More seriously I'd say a simple red table wine with enough tannin to give
it a bit of a bite to match the pepper. I'd go for a local wine (if
possible) that matched that description.

Definitely not one of the "popularly priced" wines that seem sweetened.