mekkab's Journal: Coq Au Vin: How it went down

My dark meat piece was awesome; however the breast meat of the Coq was dry. Such a shame. I'm not sure what to do when the recipe says "simmer for 1.5 hours" _ I guess at a lower temperature?

Pommes Anna could have used a tad less salt but it was great; no undercooked potato hardness.

Wife threw out the first batch of baguette dough, claiming it was too tough. Glad she did, the finished product came out great.

Apple tart was supa' sweet and the crust was perfect.

Cambria pinot noir was a good choice, too.

Sounds very Continental

[sielwolf]

I assume it was a success? We had the standard Turkey with Chardonnay, wild rice stuffing, Waldorf Salad, potatos (mashed), string beans with almonds and crossants.

Re:Sounds very Continental

[mekkab]

I'm taking the dry white meat pretty hard... thats some neva-forgive action. Especially since the CAV smelled good all Wednesday night and Thursday day!!

So was it perfect? No. But you're talking about fresh bread, delicious meat(*dark) with mushrooms, and delicious potatos and good wine, I'm saying it was a success. Ahhhh, the joys of being a gourmond.

Your "the standard" sounds pretty good, too.

Watch the good eats!

[FortKnox]

There is a good eats about conq au vin. I'd suggest watching it...

NO CABLE

[mekkab]

No can do, kimosabe.

Its just not possible.

Re:NO CABLE

[FortKnox]

I'm sure said program could be 'aquired' via the web somehow...

pinot noir

[btlzu2]

have you had a lot of different ones?

sorry about the whitey...the man will do that to you every time brutha.