I saute’d those mushrooms with shrimp last night.
It was a wonderful repast, aided by a glass of Chilean merlot. The little white mushrooms are worth the trip to Japan. I wish I could bring or
mail some back, but I don’t think it’s legal.
The white ones were the scariest to Tricia and me, ’cause they came in a “brick”, more obviously a colony than most. What’d you sautee them in — butter? Your geographically preposterous olive oil? Rice wine vinegar?
And what’re you liking in terms of local spirits? Is sake not to your tastes, that you’ve grapes from 15,000 miles away? The only Japanese wine I’ve ever had was plum wine — sweet and perfumy, like a white zinfandel.
So far I haven’t found any decent local wine. All I can say positively about the “Alps” wine I tried is that
(a) it is red
(b) it is not vinegary
(c) it is not sweet.
But negatively,
(d) it has no oakiness or acidity and
(e) (crushing blow) it is character free.
The sake, on the other hand is wonderful.
And what’s wrong with olive oil, I may ask? If the Japanese used more of it, their longevity wouldn’t be declining.
Michael,
My compliments on the cropping job on that house.
Makes it look like something a Shogun would love. No unsightly electric wires, cable connections, plastic toys, or street signs.
I saute’d those mushrooms with shrimp last night.
It was a wonderful repast, aided by a glass of Chilean merlot. The little white mushrooms are worth the trip to Japan. I wish I could bring or
mail some back, but I don’t think it’s legal.
The white ones were the scariest to Tricia and me, ’cause they came in a “brick”, more obviously a colony than most. What’d you sautee them in — butter? Your geographically preposterous olive oil? Rice wine vinegar?
And what’re you liking in terms of local spirits? Is sake not to your tastes, that you’ve grapes from 15,000 miles away? The only Japanese wine I’ve ever had was plum wine — sweet and perfumy, like a white zinfandel.
So far I haven’t found any decent local wine. All I can say positively about the “Alps” wine I tried is that
(a) it is red
(b) it is not vinegary
(c) it is not sweet.
But negatively,
(d) it has no oakiness or acidity and
(e) (crushing blow) it is character free.
The sake, on the other hand is wonderful.
And what’s wrong with olive oil, I may ask? If the Japanese used more of it, their longevity wouldn’t be declining.
Michael,
My compliments on the cropping job on that house.
Makes it look like something a Shogun would love. No unsightly electric wires, cable connections, plastic toys, or street signs.