Reply to thread

Message

<blockquote data-quote="svnmag" data-source="post: 347471" data-attributes="member: 330">I had this in Texas once and it was amazing:&nbsp; Slice thin or in wedges; make a batch of bread/butter pickles and add habanero or cayenne to the jar:&nbsp; The epitome of sweet/hot IMHO.&nbsp; I'm not the chef so will buy a jar of Vlasic, add the pepper and allow to steep in the 'fridge for a few days.&nbsp; In the Hills most of my family especially enjoys B/B pickles as a side to pasta w/red sauce.&nbsp; It works.&nbsp; I promise.&nbsp; TANGENT:&nbsp; Still trying to re-educate the folks about wine and pasta:&nbsp; Spaghetti, rigatoni, lasagna etc are overpowered by Cabernet, Merlot, Zinfandel etc. Even a meaty red sauce is better served by a good Chianti or similar light colored dry red wine.&nbsp; My grandmothers knew this and made their wine accordingly from their coal dust gardens and grape seeds smuggled on the boat.&nbsp; The grape arbors are gone along with the knowledge.&nbsp; The wine lasted a few years after their passing.&nbsp; The flavor was described as &quot;tawny&quot;.&nbsp; I remember sampling one of these ripe grapes off the vine when I was in grade school and finding the taste extremely unpleasant.&nbsp; If you ever find yourself in Sicily or Italy; seek out a ristorante far away from the main drag, make an honest attempt to speak Italian and order a carafe of &quot;vino locale&quot; (house wine usually made on the premises with a Chianti feel).&nbsp; You will be treated as royalty to the point of embarrassment.&nbsp; I came up through the Cold War and never kept contacts.&nbsp; Makes me sad especially now as Khrushchev's admonition is in fruition; false quote or not.&nbsp; &nbsp; <a href="https://youtu.be/SpAebawrv4w" target="_blank">https://youtu.be/SpAebawrv4w</a></blockquote>

[QUOTE="svnmag, post: 347471, member: 330"] I had this in Texas once and it was amazing: Slice thin or in wedges; make a batch of bread/butter pickles and add habanero or cayenne to the jar: The epitome of sweet/hot IMHO. I'm not the chef so will buy a jar of Vlasic, add the pepper and allow to steep in the 'fridge for a few days. In the Hills most of my family especially enjoys B/B pickles as a side to pasta w/red sauce. It works. I promise. TANGENT: Still trying to re-educate the folks about wine and pasta: Spaghetti, rigatoni, lasagna etc are overpowered by Cabernet, Merlot, Zinfandel etc. Even a meaty red sauce is better served by a good Chianti or similar light colored dry red wine. My grandmothers knew this and made their wine accordingly from their coal dust gardens and grape seeds smuggled on the boat. The grape arbors are gone along with the knowledge. The wine lasted a few years after their passing. The flavor was described as "tawny". I remember sampling one of these ripe grapes off the vine when I was in grade school and finding the taste extremely unpleasant. If you ever find yourself in Sicily or Italy; seek out a ristorante far away from the main drag, make an honest attempt to speak Italian and order a carafe of "vino locale" (house wine usually made on the premises with a Chianti feel). You will be treated as royalty to the point of embarrassment. I came up through the Cold War and never kept contacts. Makes me sad especially now as Khrushchev's admonition is in fruition; false quote or not. [URL]https://youtu.be/SpAebawrv4w[/URL] [/QUOTE]

Verification

What is the most common fish caught on this site?

Reply to thread

Recent Posts

Friends of NDA