Comments on: Hitting the Sack

By: The Great American Sandwich Challenge

The Great American Sandwich Challenge — Wed, 16 Oct 2013 11:35:00 +0000

[…] go, trust me on this, I grew up on them (with beef or turkey bacon, of course, at the time). So, a bacon consomme made with smoked bacon, shallots, tomato paste, marjoram and sherry. In the center, a parcel of […]

By: SaltShaker » Blog Archive » Oh Mami!

SaltShaker » Blog Archive » Oh Mami! — Wed, 30 Jul 2008 14:18:18 +0000

[…] and I forgot to mention it when I posted about my blue cheese sauce back on the evening of our Sherry Dinner. It was from Tony Bourdain. Now, not anything the man cooked, because my past experience with his […]

By: Ken Sternberg

Ken Sternberg — Tue, 08 Jul 2008 19:10:31 +0000

Sherry is so vastly underrated and under consumed I’m often amazed any is still made. I favro the Amontillados and richer sherries, but like them all. In hot weather, sherry over ice is really good. I was in Jerez recently and had the chance to taste some rare, older sherries. Oh man, that was a good experience.

Those dishes look delicious, Dan.

By: David S

David S — Mon, 07 Jul 2008 19:59:01 +0000

Brilliant idea. There are a couple of producers that I’m not familiar with, thank you for providing the website links.

By: Laucavio

Laucavio — Mon, 07 Jul 2008 15:49:43 +0000

I cannot tell you how much I envy your friend’s stash of “jereces”… It is hard to run into these things in the local market, but those of us who grew up in a Spanish jerez-drinking family have our ways to get our hand on some of these delicious wines.

In a completely different range, I believe that a very decent and inexpensive local substitute for a manzanilla is the Bodegas López Jerez FL. Have you ever tried it? It goes very well sith some “boquerones”, sardines and goat cheese.

The food, BTW, looks delicious too…

Best regards,