tag:blogger.com,1999:blog-3733548157743005513.comments2010-04-21T10:15:50.315+01:00The Food and Wine DiaristThe Food and Wine Diaristhttp://www.blogger.com/profile/11463430012619768392noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-3733548157743005513.post-4327479175296258542010-03-19T07:56:42.941+00:002010-03-19T07:56:42.941+00:00Interesting recipe. I have not eaten pissaladiere ...Interesting recipe. I have not eaten pissaladiere before.Petehttps://www.blogger.com/profile/13769000274478173272noreply@blogger.comtag:blogger.com,1999:blog-3733548157743005513.post-60132770451138450232010-02-28T21:52:22.756+00:002010-02-28T21:52:22.756+00:00Thanks for the tips on Buxy and Givry. Indeed, we ...Thanks for the tips on Buxy and Givry. Indeed, we have met some lovely people already. The Champagne was to celebrate buying the house! We are enjoying finding out about the local wines particularly the Bourgogne Cote du Couchois.The Food and Wine Diaristhttps://www.blogger.com/profile/11463430012619768392noreply@blogger.comtag:blogger.com,1999:blog-3733548157743005513.post-36900106034233167462010-02-28T20:37:32.388+00:002010-02-28T20:37:32.388+00:00Don't offer the locals new world with their Ch...Don't offer the locals new world with their Charolais ! The 8 euros for five litres Buxy rouge will be their tipple. The 13 degree from Ama Cave in Givry if you want to push the boat out!<br />The locals in southern Burgundy are lovely people. Enjoy and don't flash the Dom Perignon or they will not take you seriously.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3733548157743005513.post-81585218871500954972010-02-07T17:10:55.475+00:002010-02-07T17:10:55.475+00:00oh how lovely. wishing you all the best in this ne...oh how lovely. wishing you all the best in this new home. x shaymaShttps://www.blogger.com/profile/14316092310251306421noreply@blogger.comtag:blogger.com,1999:blog-3733548157743005513.post-33281673190233211492010-02-05T08:47:01.521+00:002010-02-05T08:47:01.521+00:00this is my first come to your blog,and i read agoo...this is my first come to your blog,and i read agood information that you put in here..good job i like it<br />keep going thanks.vitamins informationhttp://www.vitaminandinformation.comnoreply@blogger.comtag:blogger.com,1999:blog-3733548157743005513.post-20951028752234857052010-01-19T21:34:55.487+00:002010-01-19T21:34:55.487+00:00Hi Luigi
Thanks for the feedback and, yes, I'...Hi Luigi<br /><br />Thanks for the feedback and, yes, I'd be delighted if you're interested in looking at my older posts.<br /><br />JackieJackie Dyerhttp://www.thefoodandwinediarist.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-3733548157743005513.post-11058263989552129522010-01-19T11:54:51.116+00:002010-01-19T11:54:51.116+00:00Seems a lovely recipe, I like your red wine pairin...Seems a lovely recipe, I like your red wine pairings! Would work well with the flavours smoked paprika flavours coming from the chorizo.<br /><br />I will have to take a look at your past posts.Unknownhttps://www.blogger.com/profile/09947867329475643977noreply@blogger.comtag:blogger.com,1999:blog-3733548157743005513.post-32640205991262098842010-01-07T12:04:47.972+00:002010-01-07T12:04:47.972+00:00Hi James
And indeed it was delicious last night! ...Hi James<br /><br />And indeed it was delicious last night! Reblochon is pretty widely available but you could try Brie which is of a similar consistency. When I was in the Jura region of France last summer I saw a version called Morbiflette using Morbier cheese - one I've yet to try though. Hope you get out to the shops - that little bit of exercise will help to make room ;-)The food and wine diaristhttp://www.foodandwinediarist.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-3733548157743005513.post-71808267380012275802010-01-07T11:52:56.728+00:002010-01-07T11:52:56.728+00:00Ohhhh perfect for a freezing day like today. Is t...Ohhhh perfect for a freezing day like today. Is the exercise before or after compulsory??<br /><br />If I can get to the shops - I'm getting me the stuff to do it. If you cant get Reblochon, what do you recommend?James Bhttp://www.backtothechoppingboard.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-3733548157743005513.post-3516800571703877502009-12-17T23:15:15.124+00:002009-12-17T23:15:15.124+00:00Hi Shayma - thanks for commenting and for the good...Hi Shayma - thanks for commenting and for the good wishes. Glad you like the mince pie recipe. Have been very lax and not kept up with my December promise to blog regularly but am finally feeling properly recovered now. We have four jars of mincemeat and I'm planning to put one jar into some good quality ice cream to make a lightish and easy Christmas 'anytime' dessert. I reckon some chilled PX sherry would be a great accompaniment.thefoodandwinediarist@gmail.comhttp://thefoodandwinediarist.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-3733548157743005513.post-84226854606528872942009-12-08T22:31:14.536+00:002009-12-08T22:31:14.536+00:00mmm i would adore to attend this festival, too. ho...mmm i would adore to attend this festival, too. how lucky you are. i havent seen you on twitter recently, hope all is well? xShttps://www.blogger.com/profile/14316092310251306421noreply@blogger.comtag:blogger.com,1999:blog-3733548157743005513.post-37741413333825516402009-12-08T22:30:11.635+00:002009-12-08T22:30:11.635+00:00i love this recipe. addition of ruby port? gorgeso...i love this recipe. addition of ruby port? gorgesou. and i would also like to have a glass of champers to go with this lovely pie. i am so sorry you are feeling poorly, hope you get well very soon.Shttps://www.blogger.com/profile/14316092310251306421noreply@blogger.comtag:blogger.com,1999:blog-3733548157743005513.post-75993135308486765822009-08-04T20:18:29.224+01:002009-08-04T20:18:29.224+01:00My husband agrees wholeheartedly with you about th...My husband agrees wholeheartedly with you about the tentacle thing. I feel press-ganged into trying them next time. Had a bad experience with some at a friend's barbecue a few years ago but shouldn't let that put me off forever. Will go for it.The Food and Wine Diaristhttps://www.blogger.com/profile/11463430012619768392noreply@blogger.comtag:blogger.com,1999:blog-3733548157743005513.post-60272155135383433022009-08-04T09:43:15.141+01:002009-08-04T09:43:15.141+01:00I love cooking squid. So cheap and tasty. Plus, wh...I love cooking squid. So cheap and tasty. Plus, when you get it right, it's so tender. But, I can't believe you left the tentacles out... they're the best bit!<br /><br />Thanks for the Aussie Rielsing suggestion. Going to give it a go soon.Brownershttps://www.blogger.com/profile/09494760235889452922noreply@blogger.comtag:blogger.com,1999:blog-3733548157743005513.post-54152392202295321922009-06-26T14:54:24.691+01:002009-06-26T14:54:24.691+01:00Thanks Andrew. I agree with you - white wines are,...Thanks Andrew. I agree with you - white wines are, more often than not, overlooked. I do enjoy lighter red wines (Loire Pinot Noir and Cabernet Franc) with some soft cheeses though. Madeira is interesting - a bit of an acquired taste perhaps but lots of different styles from bone dry to unctuously sweet.The Food and Wine Diaristhttps://www.blogger.com/profile/11463430012619768392noreply@blogger.comtag:blogger.com,1999:blog-3733548157743005513.post-34267280083430227362009-06-22T04:39:27.677+01:002009-06-22T04:39:27.677+01:00after several years of experimentation I have conc...after several years of experimentation I have concluded that red wine is not really the best match for cheese! White wine, tannin-less but with acidity, is a much more apt partner. <br /><br />Cant say I drink much Madeira mind or experimented with it either though.Andrewhttps://www.blogger.com/profile/13173791294052288116noreply@blogger.comtag:blogger.com,1999:blog-3733548157743005513.post-23433682778522589372009-05-31T13:52:31.188+01:002009-05-31T13:52:31.188+01:00Apologies - getting my cheeses mixed up. Brillat ...Apologies - getting my cheeses mixed up. Brillat Savarin is produced in Burgundy and Normandy. It's Chaource that has the provenance issues with Champagne-Ardenne. More about Chaource in the next couple of days.thefoodandwinediaristnoreply@blogger.com