The Trad: Happy Thanksgiving

25 November 2010

Happy Thanksgiving

We're gonna try something a little different this year. Anybody have a wine recommendation?

20 comments:

Zach said...: Pinot does very well with ham. Whatever bottle catches your eye. Happy Ham Day, Tintin!; 25 November, 2010 10:28
Giuseppe said...: Burgundy for sure, Cahors if you're feeling adventurous.

Best to you and the Golf Foxtrot.; 25 November, 2010 12:13
James said...: Bourbon and branch.; 25 November, 2010 12:50
brohammas said...: Not my strong suit. Wish the Golf Foxtrot well from me and eat an unreasonable amount food.; 25 November, 2010 13:47
tintin said...: Zach- I took your rec and pulled a couple bottles of Domain Serene Evanstad. Even if it doesn't work - - it'll work.

Seppe- You have me on Cahors.

James- What is brach water?

Brohammas- Best to you all down south. I can't open the ginger ale bottle.; 25 November, 2010 14:30
Zach said...: Oh, that'll work just fine.; 25 November, 2010 14:44
Main Line Sportsman said...: On a limb here...but my German ancestors drank Riesling with Ham....or a good Pilsner.; 25 November, 2010 15:07
JRH said...: With a country ham, I'd go for a semi-dry Riesling. The slight sweetness with slice through the salt.; 25 November, 2010 16:17
JRH said...: I would go with a semi-dry riesling with a country ham. The slight sweetness will slice through the salt.

Branch is a vernacular for local water. Bourbon and branch would be poured with the springwater from which the bourbon is sourced.; 25 November, 2010 16:19
Anonymous said...: Yum. Do I smell cheese grits in the oven? Happy day to you and yours, sir.; 25 November, 2010 16:54
brohammas said...: When all else fails, break out the pliers... though I did read once on Easy and Elegant life how to open a bottle with a sword. Try that and let me know how it works out.; 25 November, 2010 22:54
Anonymous said...: Late, I know. Was thinking Etude Pinot Noir or a Vacqueyras. Happy Thanksgiving. As for my wife, Veuve Clicquot was the route to enlightenment today.

Cheers!; 26 November, 2010 01:21
Sean said...: How did the ham turn out? I tried cooking country ham once, but the ham did not cooperate.; 26 November, 2010 11:15
Tin-tin's phred dad said...: Some years ago, an older woman and Virginia native, gave me an original
Smithfield as a xmas gift. I cut a piece off and pan fried it as she directed. It tasted like what it looked (and smelled)like.
Not satisfied, I put the whole thing in a large pot and simmered it for a few hours. While doing so, a friend came to visit. He walked in and the first thing he said was "What's that godawful smell?"
Once I'd leached all the curing crap off it, it was a swell and quite tasty ham.; 26 November, 2010 12:12
LPC said...: I hope you had a nice Thanksgiving.; 26 November, 2010 17:30
Ryan Dunphy said...: Austrian Rieslings, Pinot Bianco Pinot Blanc, for Christmas day maybe a nice Rose Champagne.; 27 November, 2010 11:53
Anonymous said...: Also, consider the possibilities of a Gewurztraminer. Sometimes with a tricky pairing, it is helpful to consider what else you are serving. The garnishes often will tip the balance of your decision.

BTW I really appreciated your response to me in the Great Full Versus N Titled post. You have no idea how helpful it was just then.; 27 November, 2010 13:32
tintin said...: We went with the Domaine Serene which cut through the salt well but would have liked something cold. I'm thinking a bone dry cider from Farnum Hill would have nailed it.

We tried it a couple of ways. I soaked some slices in water for novices which I thought took away all the character. And I pan fried slices cut right off the leg. Those were my favorite but no so much with the others.

Country ham can be overwhelming if you didn't grow up on it. I like it sliced off the leg and pan fried. My dad, a Yankee, is a case in point for not.

However, it's a whole lot cheaper ($3 a pound) than prosciutto, serrano or speck and can easily replace those at $20 a pound and up. And it's made in the USA.

Gonna try sauted baby brussel sprouts with country ham slivers and a reduced balsamic vinegar this week.

Anon 13:32 I don't but I'm happy it did.; 28 November, 2010 13:30
Anonymous said...: Farnum Hill? An Upper Valley favorite. Have you been to Poverty Lane? Speaking of buying local and small, isn't that pig from that farm featured in Food Inc?; 30 November, 2010 19:13
Easy and Elegant Life said...: Oh man wish I'd gotten to this sooner. My father-in-law, the ex-UDT linguistics professor and tobacco salesman cooks one each year. The trick is to soak it (he does this in a specially made copper tub made for the purpose and in which his father mixed batches of martinis) for a couple of days, scrub it, glaze it and bake it.

As my Basque friend said, "why would you buy that plastic Italian *&^% when you have this?"; 01 December, 2010 19:42