Comments for The Rogue Estate

Comment on What’s in a Name? by John Patterson

John Patterson — Tue, 06 Jul 2010 05:28:53 +0000

A tip of the hat!

Comment on Herbs… Fresh vs. Dry! The Debate Rages On! by Jack

Jack — Sat, 19 Jun 2010 19:13:40 +0000

You can freeze any herb, really. Though it renders them useful only for long cooking processes, so it’s pretty much as good as drying them. Very hearty herbs can stand up to it, i.e. thyme and rosemary, but in general I wouldn’t really recommend freezing.

Comment on Herbs… Fresh vs. Dry! The Debate Rages On! by Rok

Rok — Sat, 19 Jun 2010 15:02:31 +0000

Is it true you can freeze parsley? I must know!

Comment on Just breathe. by Rok

Rok — Sat, 19 Jun 2010 14:44:36 +0000

That currant wine was loud in the mouth, wasn’t it? Really informative article – decanting demystified!

Comment on Damn the Torpedoes by Ian

Ian — Mon, 07 Jun 2010 17:05:57 +0000

Heh, nice one, Raquel. The real “torpedo’s” here are the longanisa. As anyone unfamiliar needs to know, they tend to go a little nuclear when placed raw on a grill.
LONGANISA IS NOT A TOY. DO NOT TAUNT HAPPY FUN LONGANISA.

I poached mine for 1/2 hour prior to skewering, and that tamed the little buggers.

Looking forward to more adventures.

Comment on Beer Review: Morimoto and Bourbon County by The Rogue Estate » Blog Archive » Beer Review: Moromoto and … @ My Beer Critic

Wed, 26 May 2010 15:45:39 +0000

[...] Posted by admin | General | Posted on May 25th, 2010 Beer Review : Moromoto and Bourbon County. I’m going to take a departure from my usual M.O. with this post. I will be reviewing 2 beers I recently picked up that were so damn good I just had to write about them. … Read more: The Rogue Estate » Blog Archive » Beer Review: Moromoto and … [...]

Comment on Beer: The Culinary Underdog by The Rogue Estate » Blog Archive » Tips and Tricks: Professional cooking explained

Tue, 11 May 2010 09:41:53 +0000

[...] Beer: The Culinary Underdog [...]

Comment on Tips and Tricks: Professional cooking explained by The Rogue Estate » Blog Archive » Butter Sauces

The Rogue Estate » Blog Archive » Butter Sauces — Tue, 11 May 2010 09:25:12 +0000

[...] is, a mounted sauce) simply means emulsifying butter into it, most commonly done with pan sauces (see my post about pan sauces here) the term applies to any sauce that has butter emulsified into it at the last step. While [...]

Comment on Drink me. by Ian

Ian — Mon, 26 Apr 2010 02:36:03 +0000

Thanks, Steve. I thought about “Winestein” but there’s an existing dot-com for retailers that I’m dubious about.

Love “The Matrix”, though, especially “Animatrix”.

And don’t you have a little wine experience? At least as a Muse for your art?
Thanks for checking in, old pal.
–
Ian

Comment on Drink me. by Steve Bryant

Steve Bryant — Sun, 25 Apr 2010 16:03:37 +0000

Very interesting article, Ian! Compared to my knowledge on the topic, however, I’d venture to say you are, indeed, a “wine Einstein.” *

Keep ‘em coming!

–Steve

* Would it be more efficient to just refer to yourself as a “Winestein?” Not to be confused with The Weinstein brothers of Miramax Pictures, of course. ;)