Thanksgiving Wine

[joz]

I hope you know I had a typo
Preston Gamay Beaujolais Rose, Columbia Valley.
kjoz

[Thomas]

Geez, turkey Chinese style, Cajun deep-fried turkey... And I thought osso buco and sweetbreads was the act of a miscreant!

I suppose there ain't no American version of Thanksgiving dinner anymore. But that is ok with me; I am suspicious of foods needing so much help to taste good.

[Randy Caparoso]

Goodness, foodie, I never thought of Chinese and Cajun cooking as suspicious! But maybe you're talking about their shared attitude towards food in general: if it moves, you can eat it.

When the Pilgrims came to North America, they found mountains upon mountains of oyster shells. The native Americans sure loved their quivering bivalves. With that in mind, turkey in a thousand ways can't be that daring!

[Jerry D Mead]

"Quivering bivalves" Is Randy talking dirty again? Does he need to be censored? No wonder oysters are considered good for the libido with a description like that.

[Thomas]

Seems to me, we can forego the turkey and just prepare different stuffings for Thanksgiving; that is where the creativity lies and, obviously, that is what determines the wine pairing.

As for those quivering wonders of the waters: over any preparation of turkey I would rather have a few dozen of them on the half-shell, with a little lemon, a steely dry white and perhaps a French lady at my side (oops).

[n144mann]

Randy you do have a way with words, You can make the most mundane things sound more interesting than they normally would. But then from what I have seen, you have a 'way' about you with most everything you do. [img]http://www.wines.com/ubb/wink.gif[/img]
Nancy (prez)



[This message has been edited by n144mann (edited 10-29-99).]

[anna]

Hey Randy, do you have a recipe for the Chinese-style bird? I just might try that this year, as a tribute to my immigrant parents.

As far as those "quivering bivalves" (gosh, that sounds pornographic) are concerned, I have a really dumb question: how exactly do you eat those things? Do you chew or not? I've only had the cooked version, but am willing to try them on the half-shell.

Happy Halloween, everyone!

[Thomas]

Anna, two schools (no pun) of thought on eating the bivalves on a half shell; some chew, some don't.

I like to slide the oyster, easily, whole, followed by a slurp of the remaining oyster milk.

Incidentally, some sprinkle hot sauce--only lemon for me. Hot sauce and a steely white wine just does not cut it.

[n144mann]

Well Anna, I lived in Florida a few years in the late '80s and spent my share of time in a little place called Bunky's Raw Bar...anyone else heard of them??? Sold T-shirts that said GET SHUCKED on the back of them, and the all male waitstaff used to dance on the bar a couple of times a night if you called the local radio station and requested a song for them. (hey, I was young.... [img]http://www.wines.com/ubb/smile.gif[/img] )

Well anyway...these little critters are not at all my favorite thing to eat.... but what I remember about them is that they slip down really easily...slick little things that they are. No chewing, or little anyway, was required...which suited me just fine!! But, if you have never tried them Anna.....it is a must do thing!! Perhaps I will try them again myself....maybe I would like them now??

Nancy

[Thomas]

Oh, Randy, I was referring to the bird when I said suspicious. Stuffing and all, it seems to need a lot of help in order to be edible.

[Jerry D Mead]

Re oysters...you chew, of course...by swallowing whole you miss the flavor. The wine of choice is crisp Sancerre (or other bone dry Sauvignon Blanc) and the very best sauce (I think) is a rice vinegar mignonette (sp?) with shallots.

A dozen 000 (triple-ought) Belons, please. (It is always the first thing I eat when I visit Paris, at a little coquillage on Rue Georges V.) Then I have a kind of pyramid of fresh shellfish, including mussels, conch, perriwinkles, lobster, clams and whatever else is in the kitchen.

Then I take a nap and go out to dinner!

JDM

[Jackie]

Now it's just a question of deciding on the menu!