Comments on: Bi-Coastal Chinese Food and Wine Pairing http://www.redcook.net/2008/12/09/bi-coastal-wine-pairingbi-coastal-wine-pairing/ Adventures from a Chinese Home Kitchen Sat, 13 Mar 2010 10:50:22 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Jessie http://www.redcook.net/2008/12/09/bi-coastal-wine-pairingbi-coastal-wine-pairing/comment-page-1/#comment-555 Jessie Tue, 23 Dec 2008 17:13:58 +0000 http://www.redcook.net/?p=492#comment-555 This is a brilliant idea--thanks so much for putting all this info together. :D I'm iffy at best with the food and wine pairing, and would be lost trying to do it for Chinese food. +Jessie a.k.a. The Hungry Mouse This is a brilliant idea–thanks so much for putting all this info together. :D I’m iffy at best with the food and wine pairing, and would be lost trying to do it for Chinese food.

+Jessie
a.k.a. The Hungry Mouse

]]> By: Just Cook It http://www.redcook.net/2008/12/09/bi-coastal-wine-pairingbi-coastal-wine-pairing/comment-page-1/#comment-549 Just Cook It Wed, 17 Dec 2008 11:14:28 +0000 http://www.redcook.net/?p=492#comment-549 There is something wonderfully satisfying about finding a wine that perfectly compliments the food on the plate, especially if it is a slightly more challenging cuisine. Very interesting post. There is something wonderfully satisfying about finding a wine that perfectly compliments the food on the plate, especially if it is a slightly more challenging cuisine. Very interesting post.

]]> By: Vin de la Table http://www.redcook.net/2008/12/09/bi-coastal-wine-pairingbi-coastal-wine-pairing/comment-page-1/#comment-548 Vin de la Table Sat, 13 Dec 2008 19:58:11 +0000 http://www.redcook.net/?p=492#comment-548 Kian and Nate- Good question about the chives. On my end of the coast, I (over)blanched the chive blossoms. I wonder if this affected the wine pairings over here, because they were certainly less spicy, although they still had that chivey flair. The funny thing is, I can't remember why I blanched them. Don't think it was in the recipe! Kian and Nate-
Good question about the chives.
On my end of the coast, I (over)blanched the chive blossoms. I wonder if this affected the wine pairings over here, because they were certainly less spicy, although they still had that chivey flair. The funny thing is, I can’t remember why I blanched them. Don’t think it was in the recipe!

]]> By: Kian http://www.redcook.net/2008/12/09/bi-coastal-wine-pairingbi-coastal-wine-pairing/comment-page-1/#comment-547 Kian Thu, 11 Dec 2008 22:54:55 +0000 http://www.redcook.net/?p=492#comment-547 Nate, When I first created the recipe I did call for blanching the chives. But I found that the texture becomes too soft. Yes, the flavor changed as well. At a later attempt I found the acidic juice from the daikon was sufficient to "cook" the chives and maintain the crunchiness. I like it spicy. But for those who prefer less spiciness blanching is an excellent option. Nate, When I first created the recipe I did call for blanching the chives. But I found that the texture becomes too soft. Yes, the flavor changed as well. At a later attempt I found the acidic juice from the daikon was sufficient to “cook” the chives and maintain the crunchiness. I like it spicy. But for those who prefer less spiciness blanching is an excellent option.

]]> By: Marc @ NoRecipes http://www.redcook.net/2008/12/09/bi-coastal-wine-pairingbi-coastal-wine-pairing/comment-page-1/#comment-546 Marc @ NoRecipes Thu, 11 Dec 2008 17:53:22 +0000 http://www.redcook.net/?p=492#comment-546 Love the concept and the dishes look fantastic! Love the concept and the dishes look fantastic!

]]> By: Nate http://www.redcook.net/2008/12/09/bi-coastal-wine-pairingbi-coastal-wine-pairing/comment-page-1/#comment-545 Nate Wed, 10 Dec 2008 17:46:41 +0000 http://www.redcook.net/?p=492#comment-545 Would blanching the garlic chives have cut the spiciness of the dish? Would blanching the garlic chives have cut the spiciness of the dish?

]]> By: Foong http://www.redcook.net/2008/12/09/bi-coastal-wine-pairingbi-coastal-wine-pairing/comment-page-1/#comment-544 Foong Wed, 10 Dec 2008 06:45:01 +0000 http://www.redcook.net/?p=492#comment-544 Sounds interesting to team western wines with Chinese food. Sounds interesting to team western wines with Chinese food.

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