Monday, October 23, 2006
Sunday, October 22, 2006
We've tasted the wine of Pascal Simonutti's tonight.
Menu Pineau. Somehow, it reminded me one of Domaine Julien Courtois's wines. Was that Menu Pineau too? I love that kind of wine.
both were gamay, but the taste was different, I've thought. I've got a feeling like a oriental incense. some of us don't like it much. I think it's not bad. the taste was natural.
Pineau d'Aunis. It's eaiser to drink last two gamay, people said. I smelt like fruit.
Gascon. The impression was the same as Pineau d'Aunis. and it's little thicker than Pineau d'Aunis. I liked it too.
After the tasting, Our favorite okowa was served. It's a type of steamed rice dish which is the mixture white rice and mochi-gome(glutinous rice) with some vegetables, mushroom, chicken and etc. You can arrange the ingredients of course.
One of us brought a hawaii wine as a souvenir. It tasted like Anzu(Prunus armeniaca). it's like a juice. It said that this wine was made with a 50% brazilian grape named "jaboticaba". It would seem that it's not a grape exactly.
投稿者 hikalu 場所 10/22/2006 03:06:00 PM
Friday, October 20, 2006
Tuesday, October 17, 2006
Saturday, October 14, 2006
I've bought a cigar named "punch". I've got three cigar of punch's. cigarillo, "coronation", and "punch punch". cigarillo is for smoking in my office. shorter is better in the office. and 2 cigars is for enjoying at home. Why do I buy the cigars made in the same company? well, the shop owner suggest me to try smoke the same cigars of different quality. it would be fun to smelling and compare each. Perhaps, the nuance can be same.
投稿者 hikalu 場所 10/14/2006 02:00:00 PM
Thursday, October 12, 2006
Monday, October 09, 2006
Sunday, October 08, 2006
I've cooked many today. ragu, curry, and tom yum goong. Because I wanna be lazy till Monday. I have three days off! Might be I will cook lazania with the leftover of the ragu later. It's gonna be cosy days.
THis is my favorite ragu. I seldom cook it and eat pasta with it or make lazania with it. both are delicous.
This is a sourth Indain curry that I've learn by a magazine. it can go with rice or bread. couscous is also okay.
This is a tom yum goong that I've cooked by using chicken bone, the head part of porgy(we call this, kinda leftovers, "ara" in Japanese.), and the leftovers of curry and ragu. added limes, lemon grass, kaffir lime leaves, fish sauce, cilantro leaf(I used the rootage of it for curry), ginger, green chile(it's also for curry), and red chile. It's the first time cook this soup, but I think it's not bad at all.
投稿者 hikalu 場所 10/08/2006 02:41:00 PM