"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 05-23-2006, 03:55 PM   #11
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
You can play around with it a lot, but my one word of warning is to not add too many other strong flavorings that can take away from the flavor of the banyuls. It doesn't hold up that well to strong flavors like a balsamic will.
__________________

__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 05-23-2006, 07:01 PM   #12
Senior Cook
 
Join Date: Mar 2006
Location: California
Posts: 270
Quote:
Originally Posted by ironchef
You should be able to buy it at a local gourmet grocer. Where in Cali are you?
I am in San Diego. Whole Foods? Williams Sonoma?
__________________

__________________
Swann is offline   Reply With Quote
Old 06-15-2006, 11:14 AM   #13
Senior Cook
 
Join Date: Nov 2005
Posts: 294
I got my vinegar, and the taste is very different, i really can;t explain, but i really like it and am trying to come up with what to do, i have made a viniagrette that was good. Thanks for introducing me to this vinegar Ironchef.
__________________
Chef_Jimmy is offline   Reply With Quote
Old 06-15-2006, 03:50 PM   #14
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Quote:
Originally Posted by Swann
I am in San Diego. Whole Foods? Williams Sonoma?
Sorry Swann, I never even saw this post. William's Sonoma should have it.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 06-15-2006, 03:51 PM   #15
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Quote:
Originally Posted by Chef_Jimmy
I got my vinegar, and the taste is very different, i really can;t explain, but i really like it and am trying to come up with what to do, i have made a viniagrette that was good. Thanks for introducing me to this vinegar Ironchef.
No problem, I love the stuff too. It's also a good vinegar to use for deglazing. There's a French dish with Scallops that uses a sauce of deglazed vinegar, raisins, capers, and butter. I can't think of the name but it's good with Banyuls.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 06-15-2006, 03:57 PM   #16
Senior Cook
 
Join Date: Nov 2005
Posts: 294
Quote:
Originally Posted by ironchef
There's a French dish with Scallops that uses a sauce of deglazed vinegar, raisins, capers, and butter. I can't think of the name but it's good with Banyuls.

I think that is from Jean-Georges Vongerichten, it is a very elegant dish and the raisin-caper combinations surprisingly sounds wonderful. Supposedly discovered by accident in the kitchen of Jean-Georges. I may try to make my own version and post it
__________________
Chef_Jimmy is offline   Reply With Quote
Old 06-16-2006, 04:08 AM   #17
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Quote:
Originally Posted by Chef_Jimmy
I think that is from Jean-Georges Vongerichten, it is a very elegant dish and the raisin-caper combinations surprisingly sounds wonderful. Supposedly discovered by accident in the kitchen of Jean-Georges. I may try to make my own version and post it
Chef Jimmy, good call on the Jean-Georges origin. I found this on epicurious. Maybe not the exact recipe but it claims it is. Has the general idea anyway. The "original" recipe calls for sherry vinegar. I'll bet that it would be really good with the banyuls, or even a good cider vinegar would give it a nice flavor I think.

http://www.epicurious.com/recipes/re...ws/views/15422
__________________

__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:44 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.