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I read that as "pooped" and was completely bewildered

prfsnl_gmr wrote:The internet recommends a gewurztraminer or riesling. I usually find those unbearably sweet, however; so, depending on your tastes you also might want to consider an American viognier. (You might also consider an American rose or, if you want to go with a red wine, a zinfandel.)

A good riesling shouldn't be overly sweet, but a good riesling is hard to find (in my area). I figured I couldn't go wrong with Moet Imperial for after dinner, so I picked up a bottle of that instead.

Here's the recipe for the curry:

http://www.seriouseats.com/recipes/2013 ... oking.html

Luke wrote:A good riesling shouldn't be overly sweet, but a good riesling is hard to find (in my area). I figured I couldn't go wrong with Moet Imperial for after dinner, so I picked up a bottle of that instead.

IMO, good rieslings are hard to find anywhere. You know what else might work - and hwat I may try sometime - is pairing something like your sweet curry with one of our local muscadine or scuppernong wines. Since most of them are headache inducing nightmares, I would have to find something tolerable, but I bet a relatively dry one from a small local winery would work...

(Good choice with the Moet, BTW. I think that will pair wonderfully.)

I'm so with you guys on Riesling. The reason I normally say "I hate Riesling" is because most of them are so cloying. Instant headache. Gross.

noiseredux wrote:cloying

That's the word I have been looking for all morning!

prfsnl_gmr wrote:IMO, good rieslings are hard to find anywhere. You know what else might work - and hwat I may try sometime - is pairing something like your sweet curry with one of our local muscadine or scuppernong wines. Since most of them are headache inducing nightmares, I would have to find something tolerable, but I bet a relatively dry one from a small local winery would work...

(Good choice with the Moet, BTW. I think that will pair wonderfully.)

The curry starts with a drip drop of sweetness from the pineapple, but quickly rushes to a searing sinus cleansing spiciness. It ends with a crisp and delicate finish thanks to the herbs and lime leaves. The mint flavor is there too, but it hides well. You really should try the recipe as it was an instant hit with us. I usually prefer a curry that is heavy on the vegetables, but the duck and duck skin add so much savory flavor that it makes my mouth water simply by thinking about it.

Moet is always a safe bet, but I really wish I could get my paws on White Star. Imperial is more brut, less dry. I also figured that since I'm baking a turtle covered cheesecake it would be a great pair with champagne.


Confused: Would it be super awkward or super genius to use a speculum to spread a turkey when stuffing it?

I'm convinced that sometime in life I will need to try Luke's cooking. That sounds absolutely amazing.

Luke wrote:Confused: Would it be super awkward or super genius to use a speculum to spread a turkey when stuffing it?

Can't it be both?

As for the curry pairing, you should use milk. It'll cut the spiciness well and there's few things as refreshing as an ice cold glass of milk.

MrPopo wrote:
As for the curry pairing, you should use milk. It'll cut the spiciness well and there's few things as refreshing as an ice cold glass of milk.

No. Coconut Milk is already in the curry. That would be too much milk, and this is coming from a guy who drinks at least one mason jar of milk a day.

Luke wrote:

MrPopo wrote:
As for the curry pairing, you should use milk. It'll cut the spiciness well and there's few things as refreshing as an ice cold glass of milk.

No. Coconut Milk is already in the curry. That would be too much milk, and this is coming from a guy who drinks at least one mason jar of milk a day.

I'd argue that coconut milk is not milk, but nice to see someone who doesn't poo-poo milk just because they're an "adult".