Food and Port

[DRT]

i like putting a little bit of butter down to oil the pan.

I did that.

[Glenn E.]

A stunning recipe for the Port-loving man at home alone, as DRT is this evening...

1. Go out and buy 1kg of top quality Ribeye steak.
2. Decant a bottle of Quinta da Eira Velha 2000.
3. Wait 3 hours.
4. Flash-fry 0.5kg of steak, applying liberal quantities of ground balck pepper as it cooks.
5. Pour a glass of QdEV00 to drink whilst eating steak.
6. Repeat steps 4 & 5.
7. Smugness.

Not a vegetable in sight. Excellent, not overly complicated to follow, and highly recommended.

JDAW: Please feel free to draw SCP-DFF's attention to this recipe as she may find it educational.

Note 1: Other Ports can be substituted at step 2.
Note 2: If quantity of steak is unlimited, repeat steps 4 and 5 until sated.

Step 3.5: check to see if QdEV00 is corked. If yes, then insert the following steps:
Step 3.6: decant emergency Port.
Step 4.5: after flash-frying both sides of steak to brown, pour ~1/4 inch of corked QdEV00 into pan and poach steak for 3-5 minutes. Baste liberally while poaching.
Step 5 (modified): Pour a glass of emergency Port to drink whilst eating steak.

I also recommend adding salt along with the black pepper, preferably one that is blended with Herb de Provence.

[g-man]

Roasted goose stuffed with nuts and mushrooms with lbv or young vintage.

[SushiNorth]

A stunning recipe for the Port-loving man at home alone, as DRT is this evening...
1. Go out and buy 1kg of top quality Ribeye steak.
2. Decant a bottle of Quinta da Eira Velha 2000.
3. Wait 3 hours.
4. Flash-fry 0.5kg of steak, applying liberal quantities of ground balck pepper as it cooks.
5. Pour a glass of QdEV00 to drink whilst eating steak.
6. Repeat steps 4 & 5.
7. Smugness.
Not a vegetable in sight. Excellent, not overly complicated to follow, and highly recommended.
JDAW: Please feel free to draw SCP-DFF's attention to this recipe as she may find it educational.
Note 1: Other Ports can be substituted at step 2.
Note 2: If quantity of steak is unlimited, repeat steps 4 and 5 until sated.

i like putting a little bit of butter down to oil the pan.

While the absence of salt is certainly a healthy choice, it's not necessarily a tasty choice. Liberally apply black pepper and kosher salt to steak at step 3.5. Flash fry steak with olive oil (rather than butter) for a little more healthy fry, and use a cast iron skillet. If desired done-ness is greater than "blue" and said steak is thick, consider having a 500 degree oven handy to place that steak after the 2 minutes/side searing.

Now the move you'll all hate -- after removing the steak, take the pan off the heat. count to 30 for it to cool a little, then pour in 1/4-1/2 glass of port to deglaze the pan. swirl a couple times in pan, pour over steak.

[jdaw1]

Derek omitted the most important step before cooking steak.
1½. Six hours before cooking, remove meat from fridge and allow to reach room temperature.

kosher salt

Please sir, what is the chemical difference between!

[g-man]

Derek omitted the most important step before cooking steak.
1½. Six hours before cooking, remove meat from fridge and allow to reach room temperature.

kosher salt

Please sir, what is the chemical difference between!

Kosher salt has a planar shape, standard salt has a cubic structure leading to a physical property difference as oppose to chemical.

[SCP-DFF]

JDAW: Please feel free to draw SCP-DFF's attention to this recipe as she may find it educational.

My attention was drawn. I've already learned this technique for Julian. It's the tsss-tsss (with hand gestures of flipping a pancake) way of preparing Julian's dead cow. "Just wipe its bottom and bring it on a plate." And so I do. With some food in plant-form as an accompaniment. He smiles and celebrates the dead cow, but quickly scowls at the accompaniment. Tough, I say. Eat it. It won't kill you.

SCP-DFF

[DRT]

With some food in plant-form as an accompaniment...Tough, I say. Eat it. It won't kill you.

Girls are such spoil-sports. And, incidentally, vegetables can kill you. More people have died choking on Brussels Sprouts (otherwise known as "The Devil's Testicles") that have died choking on juicy, rare lamb double-loin chops. Fact.

Tonight's recipe is as follows:

1. Buy a jar of Lloyd Grossman Bhuna sauce, 2 chicken breasts, pilau rice and naan bread.
2. Fry chicken (cubed) and a little of the LGBS in a wok on the highest possible heat setting.
3. Reduce heat and add re maining LGBS.
4. Microwave pilau rice.
5. Heat naan bread in oven.
6. Eat with lager/beer.
7. Wait a few hours before drinking port.

I appologise for the existence of vegematter in the LGBS but there seems to be no efficient means of removing it. Does rice count as vegetables? If so, a double appology is in order.

[jdaw1]

Girls are such spoil-sports. And, incidentally, vegetables can kill you. More people have died choking on Brussels Sprouts (otherwise known as "The Devil's Testicles") that have died choking on juicy, rare lamb double-loin chops. Fact.

Scary. Noted very thoroughly: I shall carefully avoid eurocrat genitalia.

that have died

add re maining LGBS.

appologise

appology

Scary.

[DRT]

that have died

add re maining LGBS.

appologise

appology

Scary.

Oh dear. It must have been the shock of thinking about Brussels Sprouts that caused such a disasterous brain-fart. Apppolojays.

[Zelandakh]

Devil's testicles...that made I laugh...

[Alex Bridgeman]

i like putting a little bit of butter down to oil the pan.

I prefer to use peanut (aka groundnut) oil as it gets hotter and can sear without the oil burning.

[RonnieRoots]

i like putting a little bit of butter down to oil the pan.

I prefer to use peanut (aka groundnut) oil as it gets hotter and can sear without the oil burning.

I use either 100% olive oil, or a mixture of 50% olive oil and 50% butter, depending on my mood (and as a consequence, which flavour I prefer).

[angeleyes]

Warre's Warrior and Waitrose Victoria Sponge Cake. An excellent combination happened upon by chance last night. A lovely aftertaste of marzipan even though neither show this by themselves.

[g-man]

cockburn 2003 lbv with steak au pouivre

[jdaw1]

The WIne Society, January 1970:

[DRT]

I think 4 x peppers, 4 x tomatoes, 4 x onions, 2 x baby marrows and 4 x mushroom caps is far too much for a single-person serving of lamb.

[Alex Bridgeman]

And not enough port in the recipie

[g-man]

I'll have to say that I paired turkish cuisine (it was beef kebabs, and lamb stew) with a fonseca 1980 and it was a brilliant pairing. You can really taste the cumin (not in this recipe but i love that earthiness so i add it to my kebabs) and black pepper. It adds a fantastic depth to the stew I made and brought out the spices.

[g-man]

Btw my turkish beef kebab recipe.

1lb 80/20 ground beef, 1lb ground veal.
1 vidalia onions,
1 green pepper cap and seed removed,
1/4 cup of bread crumbs,
2 cloves of garlic,
2 tbl spoon (or enough drizzle to cover meat) olive oil,
2 tbl spn cumin,
1 tbl spn coriander,
1 tbl spn smoked paprika,
1 tbl spn tumeric,
kosher salt, (to taste)
pepper (to taste)

decant fine port.
start up charcoal grill.
Take meat and drizzle with olive oil. Set aside.
Mix together dried spices and bread crumbs and set aside.
Finely chop onions/garlic/peppers.
Assemble by lightly blending everything together until onions and peppers are mixed throughout. Try not to over mix the meat by mashing it too hard.

roll into elongated balls and place unto grill over direct heat.

cook until beef is crispy and browned about 3-5 minutes on each side.

serve and enjoy with port.

[Zelandakh]

My partner and I (she's not really into port but managed to partake of all of them on our recent Douro trip), tried pairing things with port the other week...

5 different Fonseca ports, a Sandeman white, a Sandeman 20 YO tawny, Dow's midnight and Sainsbury's ruby port were all tried with a crusted port. I am pleased to say that when it comes to accompanying port, you should seriously consider pairing it with more port.

That's the official pronuncement from my allegedly non-port drinking girlfriend.

[g-man]

You paired port with port?

heheh awesome!

[Alex Bridgeman]

Dinner tonight consists of a 320g 28 day matured rib-eye steak, some hand made French Fries cooked in peanut oil and a bottle of Smith Woodhouse 1999 LBV. I am a happy bunny.

[jdaw1]

On first reading I didn’t notice the poster. My mind naturally assumed that steak joy meant DRT, but whoa! small portion. Ahhh, not DRT. That explains it.

[DRT]

On first reading I didn’t notice the poster. My mind naturally assumed that steak joy meant DRT, but whoa! small portion. Ahhh, not DRT. That explains it.

Presumably AHB has only told us about his starter and will reveal the main course later.

Tonight is Steak & Ale Pie night. Judging by the size of the pie and the number of meat-eating residents at Chez DRT, I am confident that portion size will not be a problem.

[JacobH]

On first reading I didn’t notice the poster. My mind naturally assumed that steak joy meant DRT, but whoa! small portion. Ahhh, not DRT. That explains it.

Presumably AHB has only told us about his starter and will reveal the main course later.

As an outsider, I had always assumed that steak and steak was a main / pudding combination, or at least that seemed to be the form at the Crusting Pipe, I didn’t realise it could be extended to a starter / main combination, too.

[DRT]

Presumably AHB has only told us about his starter and will reveal the main course later.

As an outsider, I had always assumed that steak and steak was a main / pudding combination, or at least that seemed to be the form at the Crusting Pipe, I didn’t realise it could be extended to a starter / main combination, too.

For clarification, steak qualifies as all of the following, preferably served at least 5 minutes apart:

1. Amuse-bouche {although a minimum of 7 or 8 servings per person is recommended}

2. Appetiser {only 3 per person required if served following an Amuse-bouche minimum serving}

3. Sorbet {chilled and raw, obviously}

4. Entrée

5. Desert

6. With cheese

7. An after dinner snack

8. A late night supper

9. Breakfast

There are no known limits to its usefulness and no doctors that I have asked have told me it is in any way unhealthy.

[Alex Bridgeman]

On first reading I didn’t notice the poster. My mind naturally assumed that steak joy meant DRT, but whoa! small portion. Ahhh, not DRT. That explains it.

Presumably AHB has only told us about his starter and will reveal the main course later.

As an outsider, I had always assumed that steak and steak was a main / pudding combination, or at least that seemed to be the form at the Crusting Pipe, I didn’t realise it could be extended to a starter / main combination, too.

And at the RAF Club it is also pudding when combined with kidney and gravy (vegetarian options are available).

[JacobH]

For clarification, steak qualifies as all of the following, preferably served at least 5 minutes apart:

1. Amuse-bouche {although a minimum of 7 or 8 servings per person is recommended}

2. Appetiser {only 3 per person required if served following an Amuse-bouche minimum serving}

3. Sorbet {chilled and raw, obviously}

4. Entrée

5. Desert

6. With cheese

7. An after dinner snack

8. A late night supper

9. Breakfast

There are no known limits to its usefulness and no doctors that I have asked have told me it is in any way unhealthy.

Even as a vegetarian, I note with sadness the lack of such fundamental British courses as pudding (before the dessert) and savoury (after). Very much limits the opportunities to try enough Port / dessert wines of different sorts.

[Alex Bridgeman]

I've just eaten a home-made white and milk chocolate brownie washed down by a very tertiary Martinez 1975 - a lovely combination.

[mosesbotbol]

Had saffron and indian spiced bread pudding with 1980 Gould Campbell VP; great combo.