erm i don't think u are allowed to advetise for your services.
that being said, your food supply outlet at Jurong side always so crowded on weekends!
Wine
- Thread starter ikileo
- Start date
erm i don't think u are allowed to advetise for your services.
that being said, your food supply outlet at Jurong side always so crowded on weekends!
Alright man, sorry didnt know, thanks for sharing
NV Furano Rose, Hokkaido
2010 Robert Weil Riesling Kabinett, Germany
2006 Borgo del Tiglo, Friuli
1998 Chateau Fronsac
NV Great Wall Cabernet, China
2002 Viking 'Odins Honour' Shiraz Reserve, Barossa
2011 Kika Chianti, Tuscany
2008 Castello Albai Reserva, Rioja
2007 Graf Von Bentzel Pinot Noir Auslese, Germany
2008 Morande Late Harvest Sauvignon Blanc, Chile
2010 Robert Weil Riesling Kabinett, Germany
2006 Borgo del Tiglo, Friuli
1998 Chateau Fronsac
NV Great Wall Cabernet, China
2002 Viking 'Odins Honour' Shiraz Reserve, Barossa
2011 Kika Chianti, Tuscany
2008 Castello Albai Reserva, Rioja
2007 Graf Von Bentzel Pinot Noir Auslese, Germany
2008 Morande Late Harvest Sauvignon Blanc, Chile
Are you like the rest of us, seeking the wine out due to the recommendation via the 'Drops of God' manga? Haha, this is something I think the local retailers would do well to pick up on.
Thanks for the pic.
Another session that threw up a fair share of esoteric and surprising wines in:
Hokkaido Rosé
Late harvest Shiraz
Auslese Pinot
1998 RB Bdx that didn't look that old in any way
And of course, a 'China Wine' - the real thing that kept us guessing endlessly: where it's from, how it was made, how much it costs etc.
Oh for the record it was interesting but too green. Blinded some may pick it out as Chilean or some French VdP. Some even thought it had Chinese medicinal notes.
Another session that threw up a fair share of esoteric and surprising wines in:
Hokkaido Rosé
Late harvest Shiraz
Auslese Pinot
1998 RB Bdx that didn't look that old in any way
And of course, a 'China Wine' - the real thing that kept us guessing endlessly: where it's from, how it was made, how much it costs etc.
Oh for the record it was interesting but too green. Blinded some may pick it out as Chilean or some French VdP. Some even thought it had Chinese medicinal notes.
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What a Fantastic Manga! It got me interested in Burgs and changed the way I pour wine. Haha. Pity it stalled at chapter 33.
Anyway, I already know abt Saint Cosme Gigondas from the wine bible, just haven't found it in Singapore yet.
Sure is, nice to see a publication taking on the mystique of wine in such a novel way, compared to what's usually done. You mean you decant wine like the lead character?! Have always wanted to try that 
Anyway, if you're ok with reading Chinese stuff, they have the other chapters of Drops of God available online, in traditional Chinese. I postd the link earlier in the thread.
Anyway, if you're ok with reading Chinese stuff, they have the other chapters of Drops of God available online, in traditional Chinese. I postd the link earlier in the thread.
hkm520240
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Yup agreed that the session was fun and full of surprise and here is my opinion on the surprising wines:
NV Furano Rose - Quite restraint and not so fresh, maybe because it is NV and a blend of multi-vintage? That's why I thought is an old world Rose.
2010 Robert Weil Riesling Kabinett Trocken - The palate is quite dry although the nose has suggestion of sweetness
2006 Borgo del Tiglo, Friuli - Of course this is a surprise as I never had this varietal before and the heavy oaked style kept me wondering how this wine was made. But it need more aeration to open up
NV Great Wall Cabernet - Another surprise and fun to learn than impress by the quality
Graf Von Bentzel Pinot Noir Auslese - Not only surprise but also quite impress that this is a good quality Pinot, Some suggestion of sweetness and it has a nice intense and rounded mouthfeel.
Sure is, nice to see a publication taking on the mystique of wine in such a novel way, compared to what's usually done. You mean you decant wine like the lead character?! Have always wanted to try that
Anyway, if you're ok with reading Chinese stuff, they have the other chapters of Drops of God available online, in traditional Chinese. I postd the link earlier in the thread.
I found out that letting the wine trickle into the glass aerates the wine, that brings out the 'nose' better. I can only do this well at the half bottle mark and not when its full.
Cool, I'll check it out. I want to know who won the french vs Italian wine challenge. Haha.
Maybe you guys should do a Drops of God wine gathering. Haha ....
Baggio10
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some of ya'll asked for the recipe for the dishes i did for the session.
It's pretty easy:
Mexican Pulled Pork (Carnitas)
8-10 people
Ingredients:
1.2kg Pork Shoulder (whole piece)
2 tbsp cumin powder
2 tbsp salt
2 tbsp black pepper
2 navel oranges, zested and juiced
3 tbsp freshly squeezed lime juice
Handful of dried mexican oregano (FP sells), if not regular dried oregano is fine
3 bay leaves
1 onion, peeled and halved
Water
Directions:
0) Preheat oven at 150C
1) Cut the meat into 2 inch cubes and trim some of the excess fat
2) Pour everything into a big pot/dutch oven and pour enough water so that is just comes 3/4 up the sides of the meat
3) Mix everything well.
4) Set it on medium high heat, stirring occasionally until it starts to simmer.
5) Put lid on and place it in the pre-heated oven for 2.5 - 3 hours.
6) By that time the meat should be able to easily break down with your fork. If it's not fully done the meat will be very tough because all the tissue fibres in between have not yet broken down
7) Once done, I would suggest you keep the meat in the pot and let it cool down to room temp. If you take it out now, you will see the steam come off the meat and it's all the moisture and juices that are evaporating out of the meat. If you have the time, try to wait for it to drop down to under 50C. I put some ice in my pot to bring it all down quickly.
8) Take the meat out and arrange it on a baking tray while you strain the liquid back into the pot to remove the solids.
9) Switch the oven to 'Broil' (using the top burner) and set it at your highest temp. If you don't have an oven or a broil function then just heat up a hot pan until smoking
10) Reduce the strained liquid until you get almost a glaze. It will taste intense and a little salty but it's ok.
11) Coat your chunks of pork with the glaze and broil then 3-5 minutes on each side. Let it cool then serve
12) If you are using a pan, then do the same and quickly fry the coated pork in the pan.
13) For those without an oven, you can replace the first few steps with a slow cooker instead.
14) Serve it with a mexican garnish of chopped cilantro (chinese parsley) mixed with fresh lime juice and thinly sliced red onions.
It's pretty easy:
Mexican Pulled Pork (Carnitas)
8-10 people
Ingredients:
1.2kg Pork Shoulder (whole piece)
2 tbsp cumin powder
2 tbsp salt
2 tbsp black pepper
2 navel oranges, zested and juiced
3 tbsp freshly squeezed lime juice
Handful of dried mexican oregano (FP sells), if not regular dried oregano is fine
3 bay leaves
1 onion, peeled and halved
Water
Directions:
0) Preheat oven at 150C
1) Cut the meat into 2 inch cubes and trim some of the excess fat
2) Pour everything into a big pot/dutch oven and pour enough water so that is just comes 3/4 up the sides of the meat
3) Mix everything well.
4) Set it on medium high heat, stirring occasionally until it starts to simmer.
5) Put lid on and place it in the pre-heated oven for 2.5 - 3 hours.
6) By that time the meat should be able to easily break down with your fork. If it's not fully done the meat will be very tough because all the tissue fibres in between have not yet broken down
7) Once done, I would suggest you keep the meat in the pot and let it cool down to room temp. If you take it out now, you will see the steam come off the meat and it's all the moisture and juices that are evaporating out of the meat. If you have the time, try to wait for it to drop down to under 50C. I put some ice in my pot to bring it all down quickly.
8) Take the meat out and arrange it on a baking tray while you strain the liquid back into the pot to remove the solids.
9) Switch the oven to 'Broil' (using the top burner) and set it at your highest temp. If you don't have an oven or a broil function then just heat up a hot pan until smoking
10) Reduce the strained liquid until you get almost a glaze. It will taste intense and a little salty but it's ok.
11) Coat your chunks of pork with the glaze and broil then 3-5 minutes on each side. Let it cool then serve
12) If you are using a pan, then do the same and quickly fry the coated pork in the pan.
13) For those without an oven, you can replace the first few steps with a slow cooker instead.
14) Serve it with a mexican garnish of chopped cilantro (chinese parsley) mixed with fresh lime juice and thinly sliced red onions.
MuthuCurry
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wah, tt looks very complicated. can you do it again, and let us taste this complicated yet yummy (i believe so) mexican pork !!
Looks complicated cos I was trying to be detailed with the steps. In essence:
1. Dump all the stuff in a pot or slow cooker and cook for 3 hours
2. Let the pot cool, take out the meat and reduce the liquid
3. Coat the meat with the liquid and broil it in an oven or fry it in a pan
4. Eat
1. Dump all the stuff in a pot or slow cooker and cook for 3 hours
2. Let the pot cool, take out the meat and reduce the liquid
3. Coat the meat with the liquid and broil it in an oven or fry it in a pan
4. Eat
Baggio10
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what about the salmon sauce lol, thanks for sharing
The Garlic Aioli?
Very simple. No cooking required and can be made earlier in the day and kept in fridge for use later.
Ingredients:
1 tbsp dijon mustard
1 egg yolk
100ml neutral oil, like grapeseed oil
Pepper to taste
1 tbsp fresh dill, roughly chopped
1 tbsp finely chopped garlic
1.5 tsp of sea salt
Juice of 1/5 of a lemon
1 tsp smoked paprika (optional)
sprinkling of cayenne (optional)
Directions
1) Mince the garlic by scraping the garlic and salt flat against the chopping board with your knife. Set aside
skip to 2:50
2) In a bowl, whisk the mustard, minced garlic & salt, pepper, dill, lemon juice and egg yolk until well incorporated
3) With one hand whisking, the other hand trickles the oil in slowly so that it incorporates and emulsifies the current mixture and thickens.
4) Adjust the salt, pepper, dill and lemon juice to suit your palate. It should be creamy, with the garlicky taste, lightness from the dill and a nice tart edge from the mustard and lemon juice.
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