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teslaA request for all of my culinarily-inclined friends: do you have any recommendations as to knife sharpening? I honestly don't know whether I should find some kind of sharpening device that holds the knife at the right angle, or learn to use a whetstone, or just have someone else sharpen my knives for me. I've got an adequate set and I've been using a steel as I've been instructed, but I really do need to have them honed at this point (no pun intended).
Also, (with the caveat that I know nothing about wine yet) a recommendation: Bonny Doon 2003 Central Coast Chardonnay. I'm not usually a fan of oaky chardonnay, but this one is magnificent. It reminds me of Hawaii: candied macadamia in the nose and a delightful hint of papaya on the palate. Despite this description, it's balanced rather than sweet. It held up perfectly to "traditional" seared pork loin chops with onions and cloves.
Oh, one note: this is one of the wineries that's promoting the Stelvin closure. I understand their reasons, but I'll admit I'm a wine Luddite. I *like* the ritual of pulling out a corkscrew and opening a bottle of wine properly. I've even spurned the "Rabbit" that someone gave me, for the same reason. The point is this: I don't love Stelvin, but I don't hate it enough to abandon a good winery because of it. I do, however, keep my Stelvin bottles in the kitchen with the cheap stuff instead of putting them in the wine rack.
No idea what I'm talking about? This link might help.
Also, (with the caveat that I know nothing about wine yet) a recommendation: Bonny Doon 2003 Central Coast Chardonnay. I'm not usually a fan of oaky chardonnay, but this one is magnificent. It reminds me of Hawaii: candied macadamia in the nose and a delightful hint of papaya on the palate. Despite this description, it's balanced rather than sweet. It held up perfectly to "traditional" seared pork loin chops with onions and cloves.
Oh, one note: this is one of the wineries that's promoting the Stelvin closure. I understand their reasons, but I'll admit I'm a wine Luddite. I *like* the ritual of pulling out a corkscrew and opening a bottle of wine properly. I've even spurned the "Rabbit" that someone gave me, for the same reason. The point is this: I don't love Stelvin, but I don't hate it enough to abandon a good winery because of it. I do, however, keep my Stelvin bottles in the kitchen with the cheap stuff instead of putting them in the wine rack.
No idea what I'm talking about? This link might help.
