Culinary Rules You Keep & Ones You Break

garlichead said:
Ok, so here's a "rule" that I think most have heard of. "don't drink red wine with fish" Personally that never made any sense to me and I've never followed that rule. I do select more white than red with fish though.
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Depends on the fish and the wine as far as I'm concerned - and also how the fish is cooked. If it is with cheese (!) then red wine will probably work very well. Red wine with red mullet is delicious.
 
I have one that for many here (I mean Italy) is practically a kind of sacrilege and honestly I don't know why: Mussels with Pecorino cheese. Actually, I was pleasantly surprised although it's not even that sacrilegious since in some parts of Italy they make this condiment for spaghetti (in Rome, for istance). I suppose it depends on the type of cheese and the type of fish, but experimenting with it I found that works very well.
 
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MypinchofItaly said:
I have one that for many here (I mean Italy) is practically a kind of sacrilege and honestly I don't know why: Mussels and Pecorino cheese. Actually, I was pleasantly surprised although it's not even that sacrilegious since in some parts of Italy they make this condiment for spaghetti (in Rome, for istance). I suppose it depends on the type of cheese and the type of fish, but experimenting with it I found that works very well.
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Never tried mussels with cheese but now I will!
 
I follow my mother's lead and season my ground beef with salt that I gently mix into the burgers. I don't just put the stuff on top. A couple years back I ran a taste test on this. There is ABSOLUTELY NO DIFFERENCE in a home-formed beef patty whether you mix the salt in or sprinkle it on top. At least if you cook it shortly after seasoning with that salt. rather than holding the burgers for several hours before cooking - I haven't tested it that way because I never eat burgers that way.

Mom was right. So was Dad, he made his burgers the same way.

Mom and Dad would put oil in the pasta water. Supposedly it would prevent pasta strands from sticking to each other. I did learn this one didn't work as they thought, and no longer add oil to pasta water. The oil makes no difference. You really just need to avoid having too much pasta per volume of water - and check it often enough to move it around.

If white wine is a good one, it doesn't need to be chilled. I chill them anyway as that is what guests expect. Dad liked his red wines chilled. I can go either way on that, too.

While we are on whine, er, wine - serve whatever color wine you are in the mood for with your meal. Keep in mind some guests may well be traditionalists, though.
 
MypinchofItaly said:
Yes, try it! I was rather skeptical at first but then I tried it and wow! Neither the mussels nor the Pecorino cover each other's flavours but rather enhance each other. The Pecorino is reduced to a creamy sauce. Amazing.
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I've done that with mussels and it is delicious. Another is clams casino. Basically diced bacon, minced pepper, onion, garlic, parsley with toasted bread crumbs in EVOO with some parm cheese and a drizzle of butter. Drink either red or white,
 
garlichead said:
I've done that with mussels and it is delicious. Another is clams casino. Basically diced bacon, minced pepper, onion, garlic, parsley with toasted bread crumbs in EVOO with some parm cheese and a drizzle of butter. Drink either red or white,
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Sounds good indeed.

I also like to combine sometimes scallops with lard or guanciale, very nice. Not tried with the addition of cheese but I think that Burrata might works
 
MypinchofItaly said:
Sounds good indeed.

I also like to combine sometimes scallops with lard or guanciale, very nice. Not tried with the addition of cheese but I think that Burrata might works
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I do a variation of Coquilles St. Jacques where gruyere is used as a topping then under the broiler to brown along with the potatoes. The cheese part of the recipe I grate and add to choux paste, then pipe it out in the deep fryer which then resembles a croquette with a golden brown exterior with an oozing cheesy interior. The scallops are seared and caramelized garnished with sliced fingerlings cooked in cream, white wine, some diced onion and red pepper, then garnished with a crouquette and micro greens.
 
garlichead said:
I do a variation of Coquilles St. Jacques where gruyere is used as a topping then under the broiler to brown along with the potatoes. The cheese part of the recipe I grate and add to choux paste, then pipe it out in the deep fryer which then resembles a croquette with a golden brown exterior with an oozing cheesy interior. The scallops are seared and caramelized garnished with sliced fingerlings cooked in cream, white wine, some diced onion and red pepper, then garnished with a crouquette and micro greens.
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I'm drooling. And oddly enough. despite my love of seafood I don't much like scallops. The mention of scallops made me think of this - cheese is good with crab, too: Recipe - Crab au Gratin in Scallop Shells
 
Morning Glory said:
I'm drooling. And oddly enough. despite my love of seafood I don't much like scallops. The mention of scallops made me think of this - cheese is good with crab, too: Recipe - Crab au Gratin in Scallop Shells
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That is a winner MG. Love the kefir touch that works beautiful with parm and the chive especially. Breadcrumbs for crunch, yup it's a winner.
 
Red wine at room temp and pasta is saltless.
White wine is refrigerated. I use minimal salt as opposed to my mum seasoning of a tablespoon of salt per pot.

Russ
 
garlichead said:
That interesting. Personally I try to match wine with the foods I'm serving. I also try and make sure the foods that pair well with less intense, less alcoholic be nearer the beginning of the meal and whether they're white or red doesn't really matter.

The last decade I've been basically making smaller plates with around 4 to 7 including dessert for a dinners. My first plate I generally start with a statement. The two that have become popular are bison tartare or tuna on a deep fried wonton rectangle and they have an Asian influence with a thin chili sliver as a garnish and I normally will use a pinot noir with both of those or could and have used used a pink sparkling with the tuna. A dinner party with 4 to 6 people is ideal considering 1 glass of wine is appropriate and anywhere around 4 oz is a good measure. Sometimes the same wine can continue to be used with other plates. Basically I don't have any rules when drinking wine other than if possible don't follow a big wine with one that is more austere and delicate, and I've been known to serve a cocktail with a course instead of wine.
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How about the old rule, "Liquor then wine, and everything's fine. Wine before liquor will sure make you sicker."

CD
 
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