In article .com>,
"Bi!!" > wrote:

> On Apr 5, 5:05�pm, Lawrence Leichtman > wrote:
> > In article .com>,
> >
> >
> >
> >
> >
> > *"DaleW" > wrote:
> > > On Apr 5, 3:17�pm, Lawrence Leichtman > wrote:
> > > > In article .com>,
> >
> > > > *"DaleW" > wrote:
> > > > > On Apr 5, 11:55�am, Lawrence Leichtman > wrote:
> > > > > > In article .com>,
> >
> > > > > > *"DaleW" > wrote:
> > > > > > > On Apr 4, 9:11�am, "DaleW" > wrote:
> > > > > > > > Monday I opened a 375 of white as an apertif. I have generally
> > > > > > > > liked
> > > > > > > > the Gilbert Picq wines, but the 2005 Picq Chablis wasn't
> > > > > > > > thrilling.
> > > > > > > > Plenty of ripe fruit, but not a lot of minerality, and seemed a
> > > > > > > > tad
> > > > > > > > fat. Tasted on following night it seemed even rounder, without
> > > > > > > > a
> > > > > > > > bit
> > > > > > > > of zip to give it more liveliness. B-
> >
> > > > > > > > Dinner was a simple roast *chicken from Keller's Bouchon
> > > > > > > > cookbook,
> > > > > > > > along with macaroni & cheese and brussels sprouts. I opened the
> > > > > > > > 2005
> > > > > > > > Sylvain Pataille Bourgogne. You know how people are always
> > > > > > > > buying
> > > > > > > > the
> > > > > > > > "wrong" Roumier, Dauvissat, or Lignier? This is first time I
> > > > > > > > ever
> > > > > > > > bought based on wrong first name- I realized after buying it I
> > > > > > > > was
> > > > > > > > thinking about Sylvain Cathiard. Never heard of this producer,
> > > > > > > > might
> > > > > > > > as well try. A little oak on the nose, but not vanillay- mostly
> > > > > > > > the
> > > > > > > > nose is a pretty rush of crushed raspberries. The palate is a
> > > > > > > > little
> > > > > > > > less exciting- nice enough ripe red plum and black cherry
> > > > > > > > fruit,
> > > > > > > > but
> > > > > > > > without the exoticism of the nose. Still, a nice balanced
> > > > > > > > Bourgogne
> > > > > > > > with enough acidity to make it food friendly. I've made worse
> > > > > > > > mistakes
> > > > > > > > A little sip on night 2 seems unevolved- will try again
> > > > > > > > tonight.
> > > > > > > > B/B+
> >
> > > > > > > > Tuesday's dinner was an Italian recipe of *prawns (well, jumbo
> > > > > > > > shrimp)
> > > > > > > > in *a tomato/pancetta sauce, with broccoli rabe. Needed a
> > > > > > > > half-bottle
> > > > > > > > of white for recipe, so I chose an inexpensive Italian, the
> > > > > > > > 2005
> > > > > > > > Dario
> > > > > > > > D'Angelo Trebbiano d' Abruzzo. We served with dinner, and I
> > > > > > > > actually
> > > > > > > > found it a pleasant surprise (my expectations for $6 Trebbiano
> > > > > > > > are
> > > > > > > > limited). Good crispness, light pear fruit, a hint of
> > > > > > > > nuttiness. I
> > > > > > > > hestitate to say that Italian whites (certainly a vast array)
> > > > > > > > share
> > > > > > > > any common characteristics, but it does seem I get that almond
> > > > > > > > meets
> > > > > > > > cashew nut aroma on the finish of IT whites ranging from Greco
> > > > > > > > di
> > > > > > > > Tufo
> > > > > > > > and Fiano *to Arneis. *Anyway, there's nothing complex here-
> > > > > > > > Pepe
> > > > > > > > and
> > > > > > > > Valentini have nothing to fear- but at $6 before mixed case
> > > > > > > > discount
> > > > > > > > quite a bargain. Unfortunately, looks like sold out. * * B
> >
> > > > > > > > Grade disclaimer: I'm a very easy grader, basically A is an
> > > > > > > > excellent
> > > > > > > > wine, B a good wine, C mediocre. Anything below C means I
> > > > > > > > wouldn't
> > > > > > > > drink at a party where it was only choice. Furthermore, I offer
> > > > > > > > no
> > > > > > > > promises of objectivity, accuracy, and certainly not of
> > > > > > > > consistency.
> >
> > > > > > > So,for Wed dinner Betsy made brisket and matzoh ball soup (with
> > > > > > > leftover mac'n'cheese and storebought geflite fish) for Dave's
> > > > > > > return
> > > > > > > from Scotland. I was driving on a Midnight Run, and so only had a
> > > > > > > half
> > > > > > > glass of wine- the leftover Bourgogne. On night 3 it had picked
> > > > > > > up
> > > > > > > some earth and sandalwood notes, fruit still bright, oxidation
> > > > > > > minimal. I'm now having another glass (technically day 4), nice
> > > > > > > Burg.
> > > > > > > I'll raise to B+
> >
> > > > > > Dale that is the strangest Passover meal I've ever seen. Matzoh
> > > > > > Ball
> > > > > > soup, gefilte fish and mac and cheese! Was there a kosher wine with
> > > > > > that?-
> > > > > > Hide quoted text -
> >
> > > > > > - Show quoted text -
> >
> > > > > A weird combo of events:
> > > > > 1)Betsy makes her grandmother's brisket recipe every Passover.
> > > > > 2)Often we are invited to a real Seder, where I get my annual gefilte
> > > > > fix, but with David out of town and Betsy's schedule we had a
> > > > > conflict
> > > > > this year.
> > > > > 3)David and Betsy don't like the fish, but love Matzoh ball soup.
> > > > > 4) We had LOTS of leftover mac and cheese (she made Monday for dinner
> > > > > for two, the Gourmet Cookbook recipe that could feed 15).
> > > > > 5) With all of above, she had a meeting in city at 11 and was then
> > > > > picking up David on his flight from Scotland around 2. She made soup
> > > > > night before and put brisket in oven (I came home and removed). We
> > > > > all
> > > > > converged for a quick meal (she had to go in for evening show), and
> > > > > were happy with the mac and cheese as a non-traditional side (well,
> > > > > think of it as savory noodle kugel).
> > > > > To top it off, I forgot to bring home a Haggadah- we didn't have time
> > > > > for questions anyway!
> >
> > > > > And no, no kosher wine, just a sip of the leftover Burg. Though in
> > > > > the
> > > > > past I've liked the kosher cuvee of Leoville-Poyferre.
> >
> > > > That all sounds even stranger than our pseudo-Sedar though we kept to
> > > > no
> > > > bread products. Because I too made a brisket we had 2003 Segal's
> > > > Special
> > > > Reserve cabernet sauvingon that was quite good. Hagafen Russian River
> > > > Chardonnay done in a French style with Matzoh ball soup and gefilte
> > > > fish
> > > > and haroset. Nothing with the chrain.- Hide quoted text -
> >
> > > > - Show quoted text -
> >
> > > I told Betsy I wasn't sure if pasta was leavened, but this sure wasn't
> > > a seder in any case.
> > > Where is the Segal's from?
> >
> > Pasta is leavened. Segal is from Israel.- Hide quoted text -
> >
> > - Show quoted text -
>
> Though I'm not Jewish, I don't think pasta is leavened. What would be
> the leavening agent. When I make pasta I only use flour, water and
> eggs, no yeast or baking powder.

Regardless of your statement, pastas are not considered Kosher for
Passover. The flour in them is the problem. Flour for Passover must meet
certain requirements and no pastas do except those specifically made for
Passover.