Quote:
Originally Posted by Goooh
Cooking to accentuate the flavor of a protein requires skill.
Covering the taste and preparing something like its a hooded merganser in order to make it palatable doesn't IMO.
To each his own.
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True. Could be I like sauted mushrooms and onions. I have put quite a few dishes on here using bull reds. At it simplest and probably best it's just pan fried in olive oil and butter with salt, pepper, garlic and rosemary.
It's obvious that your palate is too refined for the food I cook. Perhaps you should put up a dish for me to try. Something more along your liking. By all means make a wine recommendation also. Since the weather is warming I'm thinking something light. Perhaps a brunch dish? Lets try some grilled trout with a light salad. Baby spinach with a white wine vinagret? A chilled Pinio Grigio should go good with that. It is brunch after all and I'm not much for Chardonnay. It's too cliche'