quote:
Better. I used a chicken sausage this time, and a no salt chicken stock as opposed to reduced sodium. I was able to control the seasoning more to my liking.

for sure good call on that. did you get the chicken sausage from Rouses? i had one there last week that was great. (they had a blueberry cane syrup turkey sausage too that was good).

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I chopped the kale into smaller cuts as I had issues with bite size last time.

are you buying nuclear kale? I never chop it .. just pull it off the stems.

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Lastly, I used a very nice Cotes du Rhone as opposed to a Malbec last time.

bet that made a world of difference. Keife rec from last night? speaking of .. I completely forgot about it.

thanks for the text!

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This is the best dish in terms of taste to work ratio. Great flavors and limited work, finished within 2.5 hrs.

not bad

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Posted by Oenophile Brah

The Edge of Sanity

Member since Jan 2013

7544 posts

Posted on 5/14/13 at 9:45 pm to Rohan2Reed

quote:
for sure good call on that. did you get the chicken sausage from Rouses? i had one there last week that was great. (they had a blueberry cane syrup turkey sausage too that was good).

It was from Rouses, I've seen that blueberry one but haven't tried.

quote:
are you buying nuclear kale?

Buy at the Los Alamos Facility. I got a guy. It's a rough chop, last time I had some pieces that were too big.

quote:
bet that made a world of difference. Keife rec from last night? speaking of .. I completely forgot about it. thanks for the text!

The wine was the big difference. It's not from last night, but I did pick up a really nice Syrah. I figured you were at work... It was over around 7. Jim and John were pouring a pretty solid Chateauneuf du Pape, selling for about $50/per. You both missed it. I almost texted, your SO.

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