Agreed. When I had it, there was a hint of fresh ground garlic, but would accept a roasted half clove of garlic as a centerpiece to the dish.
Posted on 01/03/2022 8:56:38 AM PST by mylife
Good eats all around
I lived in Japan for 3 years. I found horse a bit over rated.
I developed a real love for whale though.
>Cheaper than flying to France!
Fair.
But they’re great bring-backs if you’re already going over there. We were supposed to be there Summer of 2020, but Covid messed that trip over.
They carry easy in checked luggage, and foodie friends love them as small gifts.
Ostrich is awesome. We had a local grocery store that sold it. Alas, they are out of business now.
“Pretty expensive for salt but I think I’ll buy some anyway.”
I like the Himalayan pink salt. I also found a smoked salt, but haven’t tried it.
Agreed. When I had it, there was a hint of fresh ground garlic, but would accept a roasted half clove of garlic as a centerpiece to the dish.
fish bait
I like my Steak Carpaccio medium.
Yeah, I prefer steak well-done, myself. Which is why I never order steak at a restaurant, because they never know how to cook it well-done without burning it or turning it into shoe leather.
Just the thought of eating raw meat makes me queasy.
By chance, did you grow up on a farm? My GF is from a farm family and they won’t eat steak unless it’s well done.
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The Famous Bellini Cocktail was created in 1948 at Harry’s Bar in Venice, Italy by bartender Giuseppe Cipriani. It was named after the Italian Renaissance painter Giovanni Bellini because, supposedly, the drink’s color reminded Cipriani of the painter’s preferred warm and subdued color palette. This popular sparkling wine cocktail is made with Prosecco and white peach puree. It’s delightfully delicate in flavor and very easy to make.
Of a beautiful pale pink color, the original Bellini is made with white peaches, although most versions use yellow peaches because they are more available and ripen faster and better. When peaches are out of season, canned or even frozen peaches will work, but the sugar content in some canned peaches can make the drink overly sweet, so choose unsweetened canned peaches if you can’t find fresh. For garnishing the drink, frozen slices of peach are a great option if you’re going to drop the garnish into the glass. It will keep the Bellini colder without any dilution.
The Bellini makes a great brunch cocktail, but it’s also fantastic when served before or with dinner. The classic Bellini needs Prosseco, but it’s often made with Champagne, which tends to yield a drier drink—unless you choose a sec or demi-sec wine. Any sparkling wine will make a great flute, although not a true Bellini.
“Believe it or not, having a truly good Bellini is incredibly rare. 99% of the time the cocktail will have any number of elements wrong. This recipe includes all the components that make a Bellini great: fresh peaches, sweet, sour, and prosecco. It seems so simple, yet this Bellini is a bit of a unicorn.”
Ingredients For the Peach Puree: 4 medium white peaches, pitted and quartered 3 ice cubes 1 teaspoon freshly squeezed lemon juice, or to taste 1/2 tablespoon sugar, or 3/4 ounce simple syrup, to taste
For the Cocktail: 2 ounces peach puree 4 ounces chilled prosecco Peach slice, for garnish
Make the Peach Puree
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In a blender or food processor, add the peaches, ice, lemon juice, and sugar (or syrup). peaches, ice, lemon juice, and sugar in a blender Blend until smooth. Taste and add more sweetener or lemon juice as needed.
Make the Bellini Pour a measurement of peach puree into each Champagne flute. Slowly top with sparkling wine while gently stirring to incorporate. If you like, garnish with a slice of peach, either slit and rested on the rim or dropped into the glass.
How to Make and Keep a Great Peach Puree Our instructions for making the puree out of four peaches should yield around 1 1/2 cups of puree with the added ice. That’s enough for six Bellinis.
Here are a few tips on how to make a great puree for your drink: Remove the peach skin if you like, but it’s not necessary. Be sure to rinse the fruit before cutting, though. For a finer texture, strain the puree through a fine-mesh strainer to make it more juice-like.
Choose a few peach varieties and combine them into the puree to experiment with the flavor. Use frozen peaches if you can’t find fresh but be sure they don’t have freezer burn. Let them thaw completely before pureeing. The lemon juice acts as a preservative so a homemade peach puree should be good in the refrigerator for up to one week in a well-sealed container.
Variations and Substitutions Peach juice or peach nectar can be used as a substitute for the peach puree.
A shot of peach schnapps will create a wonderful peachy drink. Add a dash of raspberry liqueur (e.g., Chambord), which is used in some versions of the Bellini. Delicious but not original to the drink.
Try a lighter drink with the baby Bellini, made with nonalcoholic sparkling cider instead.
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How Strong Is a Bellini? The Bellini is great for brunch because it is a low-proof cocktail. It’s really no stronger than the average glass of sparkling wine, even a little less because of the puree. On average, the Bellini’s alcohol content is just 7 percent ABV (14 proof). Double that if you choose to pour the schnapps.
Grew up in Milwaukee, Wisconsin. Been eating ‘Cannibal Sandwiches’ for decades. Every Wedding, Wake and Funeral. ;)
Freshly Ground Sirloin Steak
Chopped White Onions
Rye Bread Rounds
Salt & Pepper
YUM! :)
Reaaly? cuz I use fish as bait for fish.
OTOH, this makes me ravnous and is very raw:
No, although I did love spending time on my grandfather’s farm when I was a kid, and I’m in the process of establishing a farm of my own now.
Mainly, I just like the taste of the Maillard reaction, and hate the bloody taste of rare meat.
At Harry’s in Venice they don’t use sea salt or any salt at all on the dish. Having been there the chef uses water from the Venetian lagoon to spray the dish with seawater thus adding salt and more importantly moisture to the dish it’s epic win. I’m sure they boil the lagoon water before use...since Venice has open plumbing that dumps directly into the canals and with the tides is flushed into the lagoon.
therefore salt, sea salt.
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