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« Dungeness Crab Salad on Green Apple Gelée | Main | Macadamia-Coconut Crusted Rack of Lamb with Star Anise Sauce and Mashed Potatoes »

September 19, 2004

Comments

Jennifer

Wow. That is possibly the coolest IMBB project (!) I've ever seen. Amazing. I would love to make this sometime for friends...actually it would be very interesting to serve it to my fiance -- who has very little (if any) experience with wine. Great entry for this uplifting theme!

Zarah Maria

I agree! Very original and innovative - cool!!

barrett

That's just brilliant. Are green grapes the same as white, or do you mean grapes used for white wine, such as chardonnay?

Donna in Harrisburg

I am in awe. Too cool. Too creative. Bravo.

Clement

All - Thanks for your kind comments. It was definitely a fun dish to make and eat... something out of the ordinary!

Barrett - I'm glad you mentioned this, because I should have given it more thought. I used the green/white table grapes that are for eating, not the type used for making wine. I'm not certain which type the recipe is calling for - but I'm guessing wine grapes, as long as it's not meant to be a dessert dish. Table grapes would definitely give a sweeter flavour, while wine grapes would be much more tart.

Kelli

Absolutely beautiful. I feel so inferior.

Cathy

Before I even read a word I was struck by how beautiful the presentation was, but now that I understand what it is I'm just blown away. What an amazing concept. I really have trouble with the way wines are described - maybe this would help!

Estelle

Brilliant!

Darcy

This is a very interesting write up. In an article that I contributed to the Journal of Mixology (to be published April 2006) I "deconstructed" wine, but in a different way. I actually took base ingredients and created a cocktail that tasted like wine.

Basically I took:
2 oz white grape juice (muscat)
1 oz pisco (vodka will work)
Tartaric Acid (local homebrew store)
1 tsp Green Tea

Mix these ingredients with ice and you end up with a wine like cocktail. It's aptly named the Plonk Cocktail.

loara

The ingridients does it take to make that fancy one are one of the rich source of protein.so as white wine.

JOhn

This soup has just got to be better with fine wine and few peanuts.

chef  Ledarney

Simple and elegant. In most cases the simple use of knife skills presents the best garnish to a dish.

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  • This is my blogchalk:
    Clement Lo,
    Toronto, Ontario, Canada, English, Male, 26, Cooking, Pastry, Restaurants, Skiing, Visual Design, Entrepreneur, Technology,
    Queen's University.

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