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Member Since: 07/03/12
Oct 23 12 11:21 AM
byrdie wrote:Chicken Marengo?I thought that was the dance that Patrick Swayze did with Jennifer 'Baby' Grey in Dirty Dancing??
Member Since: 07/02/12
Oct 23 12 11:26 AM
Oct 23 12 11:51 AM
Oct 23 12 1:52 PM
I went to a restaurant that serves "breakfast at any time," so I ordered French Toast during the Renaissance. ~ Stephen Wright
Oct 23 12 2:06 PM
cloverleaf wrote:CF, back in the day (the 60s), we used burgundy wine for coq au vin: Good ol' Gallo Hearty Burgundy. (Is that still made?)
Oct 23 12 2:11 PM
'Burgundy' originally refered to the region in France that produces a specific kind of wine. (factoid: all French wines are named for the regions where they are produced.) In the good ol' USA, burgundy is a name that refers generally to red wines. Here's a bit of a blurb that you might find interesting....
Red Burgundy is always referred to simply as "Burgundy:" It is the name used to describe the red table wines from Burgundy in France and those wines from other countries which possess the same over-all characteristics. They are usually fuller in body, and of a deeper red color than clarets.
There is a present tendency in the U.S.A. to call any generic red table wine burgundy. If this custom were to become general, "burgundy," in American wine parlance, would take the place once held by the term "claret."
California burgundies of the generic order are so labeled. The finest varietal is Pinot Noir. Very fine also are Gamay Beaujolais and Gamay. Some so-called Red Pinots have a charm of their own. Use and Service Traditionally served with turkey and other domestic fowl and with all wild fowl, venison, and game. Also with red meats and roasts.
Burgundy should be served at room temperature. Chill only, and then slightly, when the wine is much too warm. Uncork the bottle an hour before the meal.
Burgundies are very popular in cooking. As with all wines the better grades should always be used to obtain maximum flavor. So-called "Cooking Burgundy" should be avoided as flavorless and useless for the purpose.Here's a link if you want to read on.... http://www.oldandsold.com/articles02/redcaliforniawine4.shtml
Oct 23 12 2:21 PM
Oct 24 12 6:23 AM
byrdie wrote:So, Motzi, what is this Merengo you speak of?
Chicken Marengo is a French savoury dish, so named for being the dish that Napoléon Bonaparte ate after the Battle of Marengo.
Oct 24 12 6:29 AM
byrdie wrote:PS> 'Marengo' is also one of the commands Klaatu gave Gort (The Day the Earth Stood Still -1951) I don't know what it means but I'm pretty sure he lasered down Washington DC after that command.....
Member Since: 07/25/12
Oct 24 12 9:28 AM
Oct 24 12 11:21 AM
Oct 24 12 2:18 PM
Motzi Greps wrote:MaryAnn Espositio is soooo frumpy, LOL! I don't mind watching her but she is a bit dry herself....
MaryAnn Espositio is soooo frumpy, LOL! I don't mind watching her but she is a bit dry herself....
Oct 24 12 2:37 PM
Oct 24 12 6:11 PM
cloverleaf wrote:Motzi Greps wrote:MaryAnn Espositio is soooo frumpy, LOL! I don't mind watching her but she is a bit dry herself....Motzi, Mr. leaf and I call Mary Ann "the little werewolf" because she has the lowest hairline we've ever seen. She is a very good teacher, even if sometimes her voice reminds us of Curley from the Three Stooges.
Oct 25 12 9:33 AM
Oct 25 12 10:14 AM
"If you are afraid of butter, use cream." Julia Child
Oct 25 12 10:19 AM
Oct 25 12 10:36 AM
Oct 25 12 2:45 PM
Member Since: 07/04/12
Oct 25 12 7:30 PM
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