Merlot, Monterey Jack and Apples

Discussion in 'After Hours Lounge (Off Topic)' started by Gary->dee, Jan 7, 2004.

  1. Gary->dee

    Gary->dee Screenwriter

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    An old girlfriend of mind, a very refined lady whom I deeply respect, treated me to particular snack years ago. It consisted of red wine, sliced apples pieces and white cheese(I prefer Monterey Jack) on the apple slices. My friends you may never have a more tasteful, purely divine experience as this when it comes to food. Try it sometime.

    Listening to some beautiful classical music while drinking and eating also compliments the moment superbly. I highly recommend it. [​IMG]
     
  2. Peter Kline

    Peter Kline Cinematographer

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    C'est Magnifique! (Or something to that effect). Cheese, fresh fruit and wine can be terrific. (Skip the Velvetta though). [​IMG]
     
  3. andrew markworthy

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    My sympathies.
     
  4. Jeff Gatie

    Jeff Gatie Lead Actor

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    Try this, pear slices, English stilton and a good old vintage port. Don't skimp on the port, get a good one.
     
  5. Lew Crippen

    Lew Crippen Executive Producer

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    I still have a couple of cases of ‘63 Dow and a few odd bottles around (a bit younger, perhaps no more than 20 years old) of Taylor’s and Graham’s. Would you call this skimping? [​IMG]

    Buying this at retail prices today, is a bit dear.

    My wife and I decanted a bottle of ’66 Dow over the holidays and I can tell you that it was magnificent. And 1966, while very good, was not so fine as ’63.
     
  6. CharlesD

    CharlesD Screenwriter

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    Lew, what is your street address, and when are you going out of town next? [​IMG] [​IMG]
     
  7. Mark Sherman

    Mark Sherman Supporting Actor

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    A nice New York Aged Cheddar with pears and a pear Champagne....... Oh my.........YUMMY.



    Or Velvetta with Tostitos and a Bud Light....... can i get a YEEHAH [​IMG]
     
  8. Lew Crippen

    Lew Crippen Executive Producer

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    [​IMG]

    I will say that they cost the princely sum of $6.50/bottle when purchased. If only all of my investments had appreciated in this fashion. [​IMG]
     
  9. Andrew_Sch

    Andrew_Sch Cinematographer

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    I'm partial to cheddar cheese with granny smith apples. Quite delicious. I also find that cheddar goes well with cashews.
     
  10. Peter Kline

    Peter Kline Cinematographer

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    I also don't mind a couple of good simple water crackers added to the meal.
     
  11. Jeff Gatie

    Jeff Gatie Lead Actor

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    No, Lew that is not skimping in the least. I am VERY jealous.
     
  12. Joseph DeMartino

    Joseph DeMartino Lead Actor

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    Cheese, apples and a glass or two of wine was Lord Laurence Olivier's unvarying lunch for many years. I've known actors who tried it hoping that some of his talent would rub off. [​IMG]


    "Cheese that is required by law to append the word 'food' to its name does not go well with red wine or fruit." --- Fran Leibowitz

    [​IMG]

    Joe
     
  13. Kirk Gunn

    Kirk Gunn Screenwriter

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    My father used to eat cheese slices with his apple pie, now I see where he got it from.

    Too bad I didn't inherit his finesse...
     
  14. Gary->dee

    Gary->dee Screenwriter

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    You dissin' the Jack, Andrew? [​IMG] I'm sure in Wales there are much better cheeses. Still, the taste of Jack with apples and red wine is good for me. I tried goat cheese with apples and it just didn't work. That stuff is like soap. Blah.

    Btw I just realized I wrote "An old girlfriend of mind". I swear she was real, folks. I didn't make her up I promise! She's real. She is real.

    *keeps telling himself she was real

    I love you, Sarah! :b
     
  15. andrew markworthy

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    Yep. [​IMG]

    Sorry, but you know how you guys always smile ruefully whenever a Brit mentions things like barbeques or burgers? Well, we do the same thing whenever Americans mention tea or cheese.
     
  16. Kirk Gunn

    Kirk Gunn Screenwriter

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    Lipton Instant Tea - over ice with about 10 tablespoons of sugar is the only way to truly appreciate the wonderment of tea !

    Add a little Velveeeeeeta on the side and I'm as sufistikated as they come....

    Cheerio !
     
  17. Angelo.M

    Angelo.M Producer

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    I could go on and on about Italian cheeses paired with frutta and vino (and nuts; walnuts usually), but won't.

    Suffice it to say that if your experience with Italian cheese is limited to Polly-o ricotta, Kraft Parmesan (in the green can) and the stuff that passes for mozzarella that Pizza Hut sprays onto their pies, then you're missing out on a lot.

    A wedge of parmigiano reggiano has the proper bite to complement a plate of grapes and apples, all washed down with Assisi DOC Bianco.
     
  18. andrew markworthy

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    Angelo, I agree with you. However, how would you serve the parmesan - crumbled, shaved in thin wafers, or as a wedge? I personally prefer the thin shavings.
     
  19. Lew Crippen

    Lew Crippen Executive Producer

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    I agree with both you and Andrew, Angelo. Many here in the U.S. don’t appreciate that the real thing is an outstanding cheese on the sideboard. I avoid like the plague that stuff in the green, cylindrical cans (which is why I specify Parmigiano Reggiano in my recipe postings [​IMG]).

    BTW Andrew, my wife and I normally have a bit of sage Derby around the holidays, though I can no longer remember who introduced us to that custom. Last night I had a bit of farmhouse Cheshire and some stilton along with a glass of a modest red before retiring. We are not all cheese challenged. [​IMG] I’m partial to a wheatmeal cracker (biscuit) with stilton.
     
  20. CharlesD

    CharlesD Screenwriter

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    mmmm... Stilton mmmmmm....
     

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