Comments on: The Miracle of Braising, or How to Never Waste Wine Again

By: pablopabla

pablopabla — Mon, 21 Apr 2008 04:58:57 +0000

Thanks! I think I have a fair idea of what’s suitable. The recipe it kinda elaborate but I don’t doubt it’s tastiness

By: pablopabla

pablopabla — Mon, 21 Apr 2008 02:58:57 +0000

Thanks! I think I have a fair idea of what’s suitable. The recipe it kinda elaborate but I don’t doubt it’s tastiness

By: Joe Power

Joe Power — Fri, 18 Apr 2008 12:51:20 +0000

Braising a duck, while the same basic concept, is a little different. To be done well it takes a bit more effort than beef or lamb. Here is a good recipe for it from a master.

As for wine, duck is a very versatile meat and can be paired with a lot of wines, including reds. In fact, red is probably a better match due to the rich meat and high fat content. However, it does depend on the cooking method. Some wines that would probably be good to try are Riesling, Chardonnay and Gewurztraminer for whites and Pinot Noir or a Zinfandel on the red side. Of those, the Pinot would probably be my choice for the widest variety of cooking styles.

By: Joe Power

Joe Power — Fri, 18 Apr 2008 12:41:25 +0000

Hey Mark! Glad to see you stop by. My wife and I are starting to talk about visiting your part of the world again soon, but we haven’t decided on when yet. Let me know how those ribs turn out!

By: Joe Power

Joe Power — Fri, 18 Apr 2008 10:51:20 +0000

good recipe for it from a master.

As for wine, duck is a very versatile meat and can be paired with a lot of wines, including reds. In fact, red is probably a better match due to the rich meat and high fat content. However, it does depend on the cooking method. Some wines that would probably be good to try are Riesling, Chardonnay and Gewurztraminer for whites and Pinot Noir or a Zinfandel on the red side. Of those, the Pinot would probably be my choice for the widest variety of cooking styles.

By: Joe Power

Joe Power — Fri, 18 Apr 2008 10:41:25 +0000

Hey Mark! Glad to see you stop by. My wife and I are starting to talk about visiting your part of the world again soon, but we haven’t decided on when yet. Let me know how those ribs turn out!

By: pablopabla

pablopabla — Fri, 18 Apr 2008 05:50:14 +0000

Would you recommend duck with red wine and if so, what kind of herbs would go well with it?

By: pablopabla

pablopabla — Fri, 18 Apr 2008 03:50:14 +0000

Would you recommend duck with red wine and if so, what kind of herbs would go well with it?

By: Mark V Marino

Mark V Marino — Fri, 18 Apr 2008 03:47:00 +0000

Ok I have the short ribs and all the ingredients tomorrow night short ribs, hmmmm, sounds like you cook a little me too! I will use wine or maybe beer thyme and oregano.

By: Mark V Marino

Mark V Marino — Fri, 18 Apr 2008 01:47:00 +0000

Ok I have the short ribs and all the ingredients tomorrow night short ribs, hmmmm, sounds like you cook a little me too! I will use wine or maybe beer thyme and oregano.