I love this knife and have used it daily since i got it from a friend about 3 years ago. I also have the 20 inch but im much more comfortable with this one. my only gripe is because the blade is...
It is a very handy pastry book however the recipes measurement uses large quantity. This make it difficult for home cook. Nonetheless I enjoy reading and some of the professional techniques I...
We got this as a wedding gift and used it several times of the years. I have recently been using it quite a lot and have debated replacing it with a new bigger compressor model, but may just...
I have been waiting for years for a good, reliable and easy to use iperEspresso machine. Now I can have my favorite illy espresso every morning. I highly recommend to get 'capresso froth pro' to...
I'm not trying to weasel out of answering, but your question is on the order of "What red do you like with meat?" I mean, there's pheasant, and venison, and wild boar, and all sorts of different types of game. (Well, maybe I am weaseling out a little, since I still have trouble remembering different wines -- maybe I test too much?;) )
You know I could get more specific, But i want to leave this open.
Let me ask you If you prepared a squab with a squab stock, reduced with black currents, rosemary, shallots and sweet vermouth.simply roasted the bird ETC. I would serve this with a Pinot Noir, Not a white. The Cherry, brambly berry and black pepper nuiances of the pinot would work perfectly with the tender dark meat of the squab
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