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Join Date: Apr 2005
Location: outta here
Posts: 54,708
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I like a white from France. Something from Burgundy, Bordeaux...
JR |
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01-09-2011, 09:12 AM
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Join Date: Dec 2001
Location: Cambridge, MA
Posts: 44,742
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I'm partial to a drier Riesling.
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Tru6 Restoration & Design |
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01-09-2011, 09:28 AM
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Location: Alexandria, VA
Posts: 22
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one of the best pairings I've had with a roast chicken was a Bordeaux blend that was about 75% merlot
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David D. '87 Targa '90 TSi AWD |
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01-09-2011, 10:51 AM
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Update on the throwdown, she has conceded prior to the event, so we're just having fun eating, though the trash talk was great.
Tonight: thyme orange compound butter (would make a great savory ice cream) under the skin, very ripe kumquats and onion inside with onions and a buttery chardonnay on the outside. Carrots & potatoes & honey will be added after 20 minutes. 
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01-26-2011, 04:15 PM
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Next time, try getting the butter spread a little thinner, all the way down the breast. Also, do the same thing for the thichs and legs. It's a little work and you have to be gentle but it can be done.
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01-27-2011, 08:16 AM
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Location: Houston (The Vintage), Texas
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Ya know what. I may roast another chicken this weekend. After you guys helped me out so much I feel like I want to do it again.
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-Tom '73 911T MFI - in process of being restored '73 911T MFI - bare bones '87 924S - Keep's the Porsche DNA in my system while the 911 is down. aka "Wolf boy" |
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01-27-2011, 08:28 AM
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Quote:
for lunch I took a peach-orange pepper-habanero puree made last night too, mixed with mayo, added diced red jalapeno, mixed with chicken breast and had an open-faced sandwich on toasted hearty wheat. that was awesome. Some more heat and diced peaches in the salad would have been better, maybe a little sweet onion too. Quote:
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Tru6 Restoration & Design |
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01-27-2011, 08:35 AM
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Location: Houston (The Vintage), Texas
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Here ya go shauny.
http://forums.pelicanparts.com/off-topic-discussions/579358-need-menu-help-2.html
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-Tom '73 911T MFI - in process of being restored '73 911T MFI - bare bones '87 924S - Keep's the Porsche DNA in my system while the 911 is down. aka "Wolf boy" |
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01-27-2011, 08:53 AM
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Join Date: Nov 2000
Location: AZ
Posts: 8,414
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If using lemons/chicken, I'd grab some capers and whip up a lemon-caper sauce. Something like a Picata di Pollo. Great with a side of garlic mashed potatoes.
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01-27-2011, 09:52 AM
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