Year after year, Kim Crawford Marlborough Sauvignon Blanc ranks at the
top of my preference list.
The 2006 that I tried last night was no exception. It had the
characteristic Citrus and Tropical Fruit overtones, the pale
burnished gold color, the clean nose and long finish plus an
intangible element of good balance. According to Hugh Johnson, Kim
Crawford is now owned by a Canadian company.
It would appear that the new owners have wisely kept their sticky
fingers out of the area of wine making and concentrated upon
merchandising the product. That is not always the case with corporate
buyouts. More often, the bean counters manage to destroy fine things
with their meddling.

I made some crab cakes as the entree to set off the wine. There have
been problems in the past with keeping the crab cakes intact while
cooking, but this has been solved from an unexpected source.
Some Googling on the subject brought up the web page of Senator
Barbara Mikulski, hailing from the crab cake capital of the US,
Maryland. On it she had her favorite recipe for crab cakes, which
differed slightly from the one that I had been using. More important
than the recipe, I garnered a couple of important secrets about
methodology. The first was to chill the crab cakes in the
refrigerator for about an hour before cooking. The second was that it
was possible to broil them, as well as the traditional method of deep
frying.

We are constantly besieged by well intentioned souls telling us
of €œhealthful€� substitutions, that are certain to ward off all known
diseases and guarantee a longer lifespan than Methuselah.
The pitch invariably ends with €œand you'll never know the difference.€�
That phrase alone is enough to raise my hackles and make me do a one
hundred and eighty degree turn away. Yet, to all rules,
there are exceptions. Broiling the crab cakes proved to be one of
them. Before attempting this technique on the expensive material, I
made several trials using cheap Surimi (imitation crab.)
Once I had the timing and degree of heat established, it was time to
put the can opener to the pound of good Indonesian crab and let the
broiler roar. Three minutes on High heat on each side was ideal for
my stove, although other stoves must vary from my setting. The
result, - perfection. And, I didn't know the difference, except that
I did not experience grease running down to my armpits with each
byte. ;-)

I am certain that our Texas senators also have web sites. However, I
doubt that they would contain anything more than self praise for all
the damage that they have aided and abetted during their long terms
in office.

Godzilla

"Godzilla" > wrote in message
...
> Year after year, Kim Crawford Marlborough Sauvignon Blanc ranks at the
> top of my preference list.
> The 2006 that I tried last night was no exception. It had the
> characteristic Citrus and Tropical Fruit overtones, the pale
> burnished gold color, the clean nose and long finish plus an
> intangible element of good balance. According to Hugh Johnson, Kim
> Crawford is now owned by a Canadian company.
> It would appear that the new owners have wisely kept their sticky
> fingers out of the area of wine making and concentrated upon
> merchandising the product. That is not always the case with corporate
> buyouts. More often, the bean counters manage to destroy fine things
> with their meddling.
>
> I made some crab cakes as the entree to set off the wine. There have
> been problems in the past with keeping the crab cakes intact while
> cooking, but this has been solved from an unexpected source.
> Some Googling on the subject brought up the web page of Senator
> Barbara Mikulski, hailing from the crab cake capital of the US,
> Maryland. On it she had her favorite recipe for crab cakes, which
> differed slightly from the one that I had been using. More important
> than the recipe, I garnered a couple of important secrets about
> methodology. The first was to chill the crab cakes in the
> refrigerator for about an hour before cooking. The second was that it
> was possible to broil them, as well as the traditional method of deep
> frying.
>
> We are constantly besieged by well intentioned souls telling us
> of "healthful" substitutions, that are certain to ward off all known
> diseases and guarantee a longer lifespan than Methuselah.
> The pitch invariably ends with "and you'll never know the difference."
> That phrase alone is enough to raise my hackles and make me do a one
> hundred and eighty degree turn away. Yet, to all rules,
> there are exceptions. Broiling the crab cakes proved to be one of
> them. Before attempting this technique on the expensive material, I
> made several trials using cheap Surimi (imitation crab.)
> Once I had the timing and degree of heat established, it was time to
> put the can opener to the pound of good Indonesian crab and let the
> broiler roar. Three minutes on High heat on each side was ideal for
> my stove, although other stoves must vary from my setting. The
> result, - perfection. And, I didn't know the difference, except that
> I did not experience grease running down to my armpits with each
> byte. ;-)
>
> I am certain that our Texas senators also have web sites. However, I
> doubt that they would contain anything more than self praise for all
> the damage that they have aided and abetted during their long terms
> in office.
>
> Godzilla

Dear Godzilla,
We bought this wine 28 July 2007 at Gary's in Bernardsville, NJ. Wine
Spectator gave it 92 pt. $12.99.
Unbelieveably, we had this last night also. With salmon. I wish it had
been crab cakes, too, as I have a can of Phillips (I believe) Lump on hand.

I like what you say about broiling, I have been wanting to do this. I was
going to do it this way: fry it in a pan, turn it over and broil to finish,
but I like the Senator's instructions and will try it. Thanks.
http://mikulski.senate.gov/crabcake.html

We drink mostly red wines, but we always feel that we should drink a white
wine now and then. This bottle was purchased as a "should" wine. I had a
sip while cooking, then a small glass with dinner, so I tried it with and
without food. I've had this taste before and it is not one that appeals to
me. Same with DH. Frankly I wish that I had liked it; I tried to. It was a
little better at the end of the glass. The best I could describe it is that
it was cloyingly sweet. I am no good at describing wines. I appreciate
your description. Clean nose and long finish is hard for me to understand
with this wine, and any other wine at this point.

We say mostly every dinner, "I wonder who else is having this exact dinner
tonight."
BTW, I also had rabe, and linguine separately sauced with uncooked fresh
tomatoes and basil.

Thanks for your enjoyable review of dinner, wine, etc.
Dee Dee

Hello all :

I looked at the crab cake recipe on Mikulski's page and can only ask : what
are Old Bay, Wye River, and/or Chesapeake seasonings ? What can I
substitute from the garden or the spice cupboard ? Didn't want to ask a
senator in case of really urgent business at hand...

DMM


"Dee Dee" > wrote in message
...
>
> "Godzilla" > wrote in message
> ...
>> Year after year, Kim Crawford Marlborough Sauvignon Blanc ranks at the
>> top of my preference list.
>> The 2006 that I tried last night was no exception. It had the
>> characteristic Citrus and Tropical Fruit overtones, the pale
>> burnished gold color, the clean nose and long finish plus an
>> intangible element of good balance. According to Hugh Johnson, Kim
>> Crawford is now owned by a Canadian company.
>> It would appear that the new owners have wisely kept their sticky
>> fingers out of the area of wine making and concentrated upon
>> merchandising the product. That is not always the case with corporate
>> buyouts. More often, the bean counters manage to destroy fine things
>> with their meddling.
>>
>> I made some crab cakes as the entree to set off the wine. There have
>> been problems in the past with keeping the crab cakes intact while
>> cooking, but this has been solved from an unexpected source.
>> Some Googling on the subject brought up the web page of Senator
>> Barbara Mikulski, hailing from the crab cake capital of the US,
>> Maryland. On it she had her favorite recipe for crab cakes, which
>> differed slightly from the one that I had been using. More important
>> than the recipe, I garnered a couple of important secrets about
>> methodology. The first was to chill the crab cakes in the
>> refrigerator for about an hour before cooking. The second was that it
>> was possible to broil them, as well as the traditional method of deep
>> frying.
>>
>> We are constantly besieged by well intentioned souls telling us
>> of "healthful" substitutions, that are certain to ward off all known
>> diseases and guarantee a longer lifespan than Methuselah.
>> The pitch invariably ends with "and you'll never know the difference."
>> That phrase alone is enough to raise my hackles and make me do a one
>> hundred and eighty degree turn away. Yet, to all rules,
>> there are exceptions. Broiling the crab cakes proved to be one of
>> them. Before attempting this technique on the expensive material, I
>> made several trials using cheap Surimi (imitation crab.)
>> Once I had the timing and degree of heat established, it was time to
>> put the can opener to the pound of good Indonesian crab and let the
>> broiler roar. Three minutes on High heat on each side was ideal for
>> my stove, although other stoves must vary from my setting. The
>> result, - perfection. And, I didn't know the difference, except that
>> I did not experience grease running down to my armpits with each
>> byte. ;-)
>>
>> I am certain that our Texas senators also have web sites. However, I
>> doubt that they would contain anything more than self praise for all
>> the damage that they have aided and abetted during their long terms
>> in office.
>>
>> Godzilla
>
> Dear Godzilla,
> We bought this wine 28 July 2007 at Gary's in Bernardsville, NJ. Wine
> Spectator gave it 92 pt. $12.99.
> Unbelieveably, we had this last night also. With salmon. I wish it had
> been crab cakes, too, as I have a can of Phillips (I believe) Lump on
> hand.
>
> I like what you say about broiling, I have been wanting to do this. I was
> going to do it this way: fry it in a pan, turn it over and broil to
> finish, but I like the Senator's instructions and will try it. Thanks.
> http://mikulski.senate.gov/crabcake.html
>
> We drink mostly red wines, but we always feel that we should drink a white
> wine now and then. This bottle was purchased as a "should" wine. I had a
> sip while cooking, then a small glass with dinner, so I tried it with and
> without food. I've had this taste before and it is not one that appeals
> to me. Same with DH. Frankly I wish that I had liked it; I tried to. It
> was a little better at the end of the glass. The best I could describe it
> is that it was cloyingly sweet. I am no good at describing wines. I
> appreciate your description. Clean nose and long finish is hard for me to
> understand with this wine, and any other wine at this point.
>
> We say mostly every dinner, "I wonder who else is having this exact dinner
> tonight."
> BTW, I also had rabe, and linguine separately sauced with uncooked fresh
> tomatoes and basil.
>
> Thanks for your enjoyable review of dinner, wine, etc.
> Dee Dee
>
>
>

On Aug 2, 11:58�am, "Dee Dee" > wrote:
> "Godzilla" > wrote in message
>
> ...
>
>
>
>
>
> > Year after year, Kim Crawford Marlborough Sauvignon Blanc ranks at the
> > top of my preference list.
> > The 2006 that I tried last night was no exception. It had the
> > characteristic Citrus and Tropical Fruit overtones, the pale
> > burnished gold color, the clean nose and long finish plus an
> > intangible element of good balance. According to Hugh Johnson, Kim
> > Crawford is now owned by a Canadian company.
> > It would appear that the new owners have wisely kept their sticky
> > fingers out of the area of wine making and concentrated upon
> > merchandising the product. That is not always the case with corporate
> > buyouts. More often, the bean counters manage to destroy fine things
> > with their meddling.
>
> > I made some crab cakes as the entree to set off the wine. There have
> > been problems in the past with keeping the crab cakes intact while
> > cooking, but this has been solved from an unexpected source.
> > Some Googling on the subject brought up the web page of Senator
> > Barbara Mikulski, hailing from the crab cake capital of the US,
> > Maryland. On it she had her favorite recipe for crab cakes, which
> > differed slightly from the one that I had been using. More important
> > than the recipe, I garnered a couple of important secrets about
> > methodology. The first was to chill the crab cakes in the
> > refrigerator for about an hour before cooking. The second was that it
> > was possible to broil them, as well as the traditional method of deep
> > frying.
>
> > We are constantly besieged by well intentioned souls telling us
> > of "healthful" substitutions, that are certain to ward off all known
> > diseases and guarantee a longer lifespan than Methuselah.
> > The pitch invariably ends with "and you'll never know the difference."
> > That phrase alone is enough to raise my hackles and make me do a one
> > hundred and eighty degree turn away. Yet, to all rules,
> > there are exceptions. Broiling the crab cakes proved to be one of
> > them. Before attempting this technique on the expensive material, I
> > made several trials using cheap Surimi (imitation crab.)
> > Once I had the timing and degree of heat established, it was time to
> > put the can opener to the pound of good Indonesian crab and let the
> > broiler roar. Three minutes on High heat on each side was ideal for
> > my stove, although other stoves must vary from my setting. The
> > result, - perfection. And, I didn't know the difference, except that
> > I did not experience grease running down to my armpits with each
> > byte. ;-)
>
> > I am certain that our Texas senators also have web sites. However, I
> > doubt that they would contain anything more than self praise for all
> > the damage that they have aided and abetted during their long terms
> > in office.
>
> > Godzilla
>
> Dear Godzilla,
> We bought this wine 28 July 2007 at Gary's in Bernardsville, NJ. *Wine
> Spectator gave it 92 pt. $12.99.
> Unbelieveably, we had this last night also. *With salmon. *I wish it had
> been crab cakes, too, as *I have a can of Phillips (I believe) Lump on hand.
>
> I like what you say about broiling, I have been wanting to do this. *I was
> going to do it this way: fry it in a pan, turn it over and broil to finish,
> but I like the Senator's instructions and will try it. Thanks.http://mikulski.senate.gov/crabcake.html
>
> We drink mostly red wines, but we always feel that we should drink a white
> wine now and then. *This bottle was purchased as a "should" wine. *I had a
> sip while cooking, then a small glass with dinner, so I tried it with and
> without food. * I've had this taste before and it is not one that appeals to
> me. Same with DH. *Frankly I wish that I had liked it; I tried to. *It was a
> little better at the end of the glass. *The best I could describe it is that
> it was cloyingly sweet. *I am no good at describing wines. *I appreciate
> your description. *Clean nose and long finish is hard for me to understand
> with this wine, and any other wine at this point.
>
> We say mostly every dinner, "I wonder who else is having this exact dinner
> tonight."
> BTW, I also had rabe, and linguine separately sauced with uncooked *fresh
> tomatoes and basil.
>
> Thanks for your enjoyable review of dinner, wine, etc.
> Dee Dee- Hide quoted text -
>
> - Show quoted text -

thanks for note. Meal sounds nice! I'd be surprised if the Kim
Crawford wasn't fermented dry. Perhaps overly fruity (noting
Godzilla's tropical fruit descriptors) might be more what you mean? I
haven't tried this one, but don't remember a really sweet NZ SB.
Believe me, this isn't meant as anything but an attempt to help you
describe the wine.

On Aug 2, 1:27�pm, "douglas7773" > wrote:
> Hello all :
>
> I looked at the crab cake recipe on Mikulski's page and can only ask : what
> are Old Bay, Wye River, and/or Chesapeake seasonings ? *What can I
> substitute from the garden or the spice cupboard ? *Didn't want to ask a
> senator in case of really urgent business at hand...
>
> DMM
>
> "Dee Dee" > wrote in message
>
> ...
>
>
>
>
>
> > "Godzilla" > wrote in message
> .. .
> >> Year after year, Kim Crawford Marlborough Sauvignon Blanc ranks at the
> >> top of my preference list.
> >> The 2006 that I tried last night was no exception. It had the
> >> characteristic Citrus and Tropical Fruit overtones, the pale
> >> burnished gold color, the clean nose and long finish plus an
> >> intangible element of good balance. According to Hugh Johnson, Kim
> >> Crawford is now owned by a Canadian company.
> >> It would appear that the new owners have wisely kept their sticky
> >> fingers out of the area of wine making and concentrated upon
> >> merchandising the product. That is not always the case with corporate
> >> buyouts. More often, the bean counters manage to destroy fine things
> >> with their meddling.
>
> >> I made some crab cakes as the entree to set off the wine. There have
> >> been problems in the past with keeping the crab cakes intact while
> >> cooking, but this has been solved from an unexpected source.
> >> Some Googling on the subject brought up the web page of Senator
> >> Barbara Mikulski, hailing from the crab cake capital of the US,
> >> Maryland. On it she had her favorite recipe for crab cakes, which
> >> differed slightly from the one that I had been using. More important
> >> than the recipe, I garnered a couple of important secrets about
> >> methodology. The first was to chill the crab cakes in the
> >> refrigerator for about an hour before cooking. The second was that it
> >> was possible to broil them, as well as the traditional method of deep
> >> frying.
>
> >> We are constantly besieged by well intentioned souls telling us
> >> of "healthful" substitutions, that are certain to ward off all known
> >> diseases and guarantee a longer lifespan than Methuselah.
> >> The pitch invariably ends with "and you'll never know the difference."
> >> That phrase alone is enough to raise my hackles and make me do a one
> >> hundred and eighty degree turn away. Yet, to all rules,
> >> there are exceptions. Broiling the crab cakes proved to be one of
> >> them. Before attempting this technique on the expensive material, I
> >> made several trials using cheap Surimi (imitation crab.)
> >> Once I had the timing and degree of heat established, it was time to
> >> put the can opener to the pound of good Indonesian crab and let the
> >> broiler roar. Three minutes on High heat on each side was ideal for
> >> my stove, although other stoves must vary from my setting. The
> >> result, - perfection. And, I didn't know the difference, except that
> >> I did not experience grease running down to my armpits with each
> >> byte. ;-)
>
> >> I am certain that our Texas senators also have web sites. However, I
> >> doubt that they would contain anything more than self praise for all
> >> the damage that they have aided and abetted during their long terms
> >> in office.
>
> >> Godzilla
>
> > Dear Godzilla,
> > We bought this wine 28 July 2007 at Gary's in Bernardsville, NJ. *Wine
> > Spectator gave it 92 pt. $12.99.
> > Unbelieveably, we had this last night also. *With salmon. *I wish it had
> > been crab cakes, too, as *I have a can of Phillips (I believe) Lump on
> > hand.
>
> > I like what you say about broiling, I have been wanting to do this. *I was
> > going to do it this way: fry it in a pan, turn it over and broil to
> > finish, but I like the Senator's instructions and will try it. Thanks.
> >http://mikulski.senate.gov/crabcake.html
>
> > We drink mostly red wines, but we always feel that we should drink a white
> > wine now and then. *This bottle was purchased as a "should" wine. *I had a
> > sip while cooking, then a small glass with dinner, so I tried it with and
> > without food. * I've had this taste before and it is not one that appeals
> > to me. Same with DH. *Frankly I wish that I had liked it; I tried to. *It
> > was a little better at the end of the glass. *The best I could describe it
> > is that it was cloyingly sweet. *I am no good at describing wines. *I
> > appreciate your description. *Clean nose and long finish is hard for me to
> > understand with this wine, and any other wine at this point.
>
> > We say mostly every dinner, "I wonder who else is having this exact dinner
> > tonight."
> > BTW, I also had rabe, and linguine separately sauced with uncooked *fresh
> > tomatoes and basil.
>
> > Thanks for your enjoyable review of dinner, wine, etc.
> > Dee Dee- Hide quoted text -
>
> - Show quoted text -

Old Bay is a trademarked seasoning blend, extremely popular on East
Coast. Here's a copycat version:

http://www.copykat.com/component/opt...recipe_id,672/

DaleW wrote:

> thanks for note. Meal sounds nice! I'd be surprised if the Kim
> Crawford wasn't fermented dry. Perhaps overly fruity (noting
> Godzilla's tropical fruit descriptors) might be more what you mean? I
> haven't tried this one, but don't remember a really sweet NZ SB.
> Believe me, this isn't meant as anything but an attempt to help you
> describe the wine.
>

Try the '06 Monkey Bay if you want to experience a NZ SB with some RS
(howzzat for abbreviation overload?). The Monkey Bay's combination of
late-stage bitterness with a sweet finish is guaranteed (I think) to
make your hair stand on end.

Mark Lipton
--
alt.food.wine FAQ: http://winefaq.hostexcellence.com

Mark Lipton wrote:

> DaleW wrote:
>
>> thanks for note. Meal sounds nice! I'd be surprised if the Kim
>> Crawford wasn't fermented dry. Perhaps overly fruity (noting
>> Godzilla's tropical fruit descriptors) might be more what you mean?
>> I haven't tried this one, but don't remember a really sweet NZ SB.
>> Believe me, this isn't meant as anything but an attempt to help you
>> describe the wine.
>>
>
> Try the '06 Monkey Bay if you want to experience a NZ SB with some
> RS
> (howzzat for abbreviation overload?). The Monkey Bay's combination
> of late-stage bitterness with a sweet finish is guaranteed (I think)
> to make your hair stand on end.
>
> Mark Lipton

I have had Monkey Bay, and there is still one more bottle remaining in
my cellar. If I had all of my hair, I would be able to test your
reaction empirically. ;-) To me, it is an good example of how vastly
different NZ SB can be when produced by different wine makers with
different objectives.

Godzilla

"douglas7773" > wrote in message
...
> Hello all :
>
> I looked at the crab cake recipe on Mikulski's page and can only ask :
> what are Old Bay, Wye River, and/or Chesapeake seasonings ? What can I
> substitute from the garden or the spice cupboard ? Didn't want to ask a
> senator in case of really urgent business at hand...
>
> DMM
>
>> http://mikulski.senate.gov/crabcake.html


I'd say the majority of the people love Old Bay in the Chesapeake Bay,
U.S.A.
I've been to crab houses where they serve you crab priced by the dozen; when
it comes on some sort of baking pan, a little hyperbole: it is covered with
red Old Bay seasoning sprinkled over the top. Loads of it!
http://tinyurl.com/2alpyb

Old Bay is called for in many recipes. Frankly, I think it is overrated;
everything always tastes like just that, Old Bay. DH and I disagree; he
would have it in most dishes; I, in not many.

In a restaurant in Baltimore - Kali's Court - I had the best crab cake ever.
They were the size of a macaroon; I know they must have been broiled, but
there was no browning. The seasoning as best I recall was not much more than
a red bell pepper and a few fresh spices. So delicate. Not the
heavy-handed Old Bay seasonedcrabs. But people love it!
Dee Dee

>
> I have had Monkey Bay, and there is still one more bottle remaining in
> my cellar. If I had all of my hair, I would be able to test your
> reaction empirically. ;-) To me, it is an good example of how vastly
> different NZ SB can be when produced by different wine makers with
> different objectives.
>
> Godzilla

A wee update on Kim's. We had the rest of the bottle tonight with dinner; I
had about 2 oz.. It didn't taste as startling as last night. We had baked
pork chops with sauerkraut; could have made some difference, I don't know.
Dee Dee

In article >,
"Dee Dee" > wrote:

> "douglas7773" > wrote in message
> ...
> > Hello all :
> >
> > I looked at the crab cake recipe on Mikulski's page and can only ask :
> > what are Old Bay, Wye River, and/or Chesapeake seasonings ? What can I
> > substitute from the garden or the spice cupboard ? Didn't want to ask a
> > senator in case of really urgent business at hand...
> >
> > DMM
> >
> >> http://mikulski.senate.gov/crabcake.html
>
>
> I'd say the majority of the people love Old Bay in the Chesapeake Bay,
> U.S.A.
> I've been to crab houses where they serve you crab priced by the dozen; when
> it comes on some sort of baking pan, a little hyperbole: it is covered with
> red Old Bay seasoning sprinkled over the top. Loads of it!
> http://tinyurl.com/2alpyb
>
> Old Bay is called for in many recipes. Frankly, I think it is overrated;
> everything always tastes like just that, Old Bay. DH and I disagree; he
> would have it in most dishes; I, in not many.
>
> In a restaurant in Baltimore - Kali's Court - I had the best crab cake ever.
> They were the size of a macaroon; I know they must have been broiled, but
> there was no browning. The seasoning as best I recall was not much more than
> a red bell pepper and a few fresh spices. So delicate. Not the
> heavy-handed Old Bay seasonedcrabs. But people love it!
> Dee Dee

Since I live on the Chesapeake you are, by law, not allowed to eat blue
crabs without Old Bay in Tidewater Virginia.

In article >,
"Dee Dee" > wrote:

> >
> > I have had Monkey Bay, and there is still one more bottle remaining in
> > my cellar. If I had all of my hair, I would be able to test your
> > reaction empirically. ;-) To me, it is an good example of how vastly
> > different NZ SB can be when produced by different wine makers with
> > different objectives.
> >
> > Godzilla
>
> A wee update on Kim's. We had the rest of the bottle tonight with dinner; I
> had about 2 oz.. It didn't taste as startling as last night. We had baked
> pork chops with sauerkraut; could have made some difference, I don't know.
> Dee Dee

I find the taste of sauerkraut ruins wines like SB. That is why there
are Alsatian wines such as a Pinot Gris that cut through the sauerkraut
for me.

"Lawrence Leichtman" > wrote in message
...
> In article >,
> "Dee Dee" > wrote:
>
>> "douglas7773" > wrote in message
>> ...
>> > Hello all :
>> >
>> > I looked at the crab cake recipe on Mikulski's page and can only ask :
>> > what are Old Bay, Wye River, and/or Chesapeake seasonings ? What can I
>> > substitute from the garden or the spice cupboard ? Didn't want to ask
>> > a
>> > senator in case of really urgent business at hand...
>> >
>> > DMM
>> >
>> >> http://mikulski.senate.gov/crabcake.html
>>
>>
>> I'd say the majority of the people love Old Bay in the Chesapeake Bay,
>> U.S.A.
>> I've been to crab houses where they serve you crab priced by the dozen;
>> when
>> it comes on some sort of baking pan, a little hyperbole: it is covered
>> with
>> red Old Bay seasoning sprinkled over the top. Loads of it!
>> http://tinyurl.com/2alpyb
>>
>> Old Bay is called for in many recipes. Frankly, I think it is overrated;
>> everything always tastes like just that, Old Bay. DH and I disagree; he
>> would have it in most dishes; I, in not many.
>>
>> In a restaurant in Baltimore - Kali's Court - I had the best crab cake
>> ever.
>> They were the size of a macaroon; I know they must have been broiled, but
>> there was no browning. The seasoning as best I recall was not much more
>> than
>> a red bell pepper and a few fresh spices. So delicate. Not the
>> heavy-handed Old Bay seasonedcrabs. But people love it!
>> Dee Dee
>
> Since I live on the Chesapeake you are, by law, not allowed to eat blue
> crabs without Old Bay in Tidewater Virginia.

Do you mean: since YOU live on the Chesapeake, one is not allowed to .....?
Did you cause that law to come into effect?
or
Do you mean: Since I 'have' lived on the Chesapeake, ..... If so, when did
you move there?
DeeDee

"Lawrence Leichtman" > wrote in message
...
> In article >,
> "Dee Dee" > wrote:
>
>> >
>> > I have had Monkey Bay, and there is still one more bottle remaining in
>> > my cellar. If I had all of my hair, I would be able to test your
>> > reaction empirically. ;-) To me, it is an good example of how vastly
>> > different NZ SB can be when produced by different wine makers with
>> > different objectives.
>> >
>> > Godzilla
>>
>> A wee update on Kim's. We had the rest of the bottle tonight with dinner;
>> I
>> had about 2 oz.. It didn't taste as startling as last night. We had
>> baked
>> pork chops with sauerkraut; could have made some difference, I don't
>> know.
>> Dee Dee
>
> I find the taste of sauerkraut ruins wines like SB. That is why there
> are Alsatian wines such as a Pinot Gris that cut through the sauerkraut
> for me.

Do you mean that there are Alsatian wines that were created just to cut
through sauerkraut just for YOU?
Dee Dee

In article >,
"Dee Dee" > wrote:

> "Lawrence Leichtman" > wrote in message
> ...
> > In article >,
> > "Dee Dee" > wrote:
> >
> >> >
> >> > I have had Monkey Bay, and there is still one more bottle remaining in
> >> > my cellar. If I had all of my hair, I would be able to test your
> >> > reaction empirically. ;-) To me, it is an good example of how vastly
> >> > different NZ SB can be when produced by different wine makers with
> >> > different objectives.
> >> >
> >> > Godzilla
> >>
> >> A wee update on Kim's. We had the rest of the bottle tonight with dinner;
> >> I
> >> had about 2 oz.. It didn't taste as startling as last night. We had
> >> baked
> >> pork chops with sauerkraut; could have made some difference, I don't
> >> know.
> >> Dee Dee
> >
> > I find the taste of sauerkraut ruins wines like SB. That is why there
> > are Alsatian wines such as a Pinot Gris that cut through the sauerkraut
> > for me.
>
> Do you mean that there are Alsatian wines that were created just to cut
> through sauerkraut just for YOU?
> Dee Dee

Not for me LOL. The wines seem to go best with the traditional foods of
Alsace that are often pork based and include sauerkraut.

In article >,
"Dee Dee" > wrote:

> "Lawrence Leichtman" > wrote in message
> ...
> > In article >,
> > "Dee Dee" > wrote:
> >
> >> "douglas7773" > wrote in message
> >> ...
> >> > Hello all :
> >> >
> >> > I looked at the crab cake recipe on Mikulski's page and can only ask :
> >> > what are Old Bay, Wye River, and/or Chesapeake seasonings ? What can I
> >> > substitute from the garden or the spice cupboard ? Didn't want to ask
> >> > a
> >> > senator in case of really urgent business at hand...
> >> >
> >> > DMM
> >> >
> >> >> http://mikulski.senate.gov/crabcake.html
> >>
> >>
> >> I'd say the majority of the people love Old Bay in the Chesapeake Bay,
> >> U.S.A.
> >> I've been to crab houses where they serve you crab priced by the dozen;
> >> when
> >> it comes on some sort of baking pan, a little hyperbole: it is covered
> >> with
> >> red Old Bay seasoning sprinkled over the top. Loads of it!
> >> http://tinyurl.com/2alpyb
> >>
> >> Old Bay is called for in many recipes. Frankly, I think it is overrated;
> >> everything always tastes like just that, Old Bay. DH and I disagree; he
> >> would have it in most dishes; I, in not many.
> >>
> >> In a restaurant in Baltimore - Kali's Court - I had the best crab cake
> >> ever.
> >> They were the size of a macaroon; I know they must have been broiled, but
> >> there was no browning. The seasoning as best I recall was not much more
> >> than
> >> a red bell pepper and a few fresh spices. So delicate. Not the
> >> heavy-handed Old Bay seasonedcrabs. But people love it!
> >> Dee Dee
> >
> > Since I live on the Chesapeake you are, by law, not allowed to eat blue
> > crabs without Old Bay in Tidewater Virginia.
>
> Do you mean: since YOU live on the Chesapeake, one is not allowed to .....?
> Did you cause that law to come into effect?
> or
> Do you mean: Since I 'have' lived on the Chesapeake, ..... If so, when did
> you move there?
> DeeDee

Do you have some type of problem with tongue in cheek humor?

On Aug 3, 1:42 pm, Lawrence Leichtman > wrote:
> In article >,
> "Dee Dee" > wrote:
>
>
>
>
>
> > "Lawrence Leichtman" > wrote in message
> ...
> > > In article >,
> > > "Dee Dee" > wrote:
>
> > >> "douglas7773" > wrote in message
> > . ..
> > >> > Hello all :
>
> > >> > I looked at the crab cake recipe on Mikulski's page and can only ask :
> > >> > what are Old Bay, Wye River, and/or Chesapeake seasonings ? What can I
> > >> > substitute from the garden or the spice cupboard ? Didn't want to ask
> > >> > a
> > >> > senator in case of really urgent business at hand...
>
> > >> > DMM
>
> > >> >>http://mikulski.senate.gov/crabcake.html
>
> > >> I'd say the majority of the people love Old Bay in the Chesapeake Bay,
> > >> U.S.A.
> > >> I've been to crab houses where they serve you crab priced by the dozen;
> > >> when
> > >> it comes on some sort of baking pan, a little hyperbole: it is covered
> > >> with
> > >> red Old Bay seasoning sprinkled over the top. Loads of it!
> > >>http://tinyurl.com/2alpyb
>
> > >> Old Bay is called for in many recipes. Frankly, I think it is overrated;
> > >> everything always tastes like just that, Old Bay. DH and I disagree; he
> > >> would have it in most dishes; I, in not many.
>
> > >> In a restaurant in Baltimore - Kali's Court - I had the best crab cake
> > >> ever.
> > >> They were the size of a macaroon; I know they must have been broiled, but
> > >> there was no browning. The seasoning as best I recall was not much more
> > >> than
> > >> a red bell pepper and a few fresh spices. So delicate. Not the
> > >> heavy-handed Old Bay seasonedcrabs. But people love it!
> > >> Dee Dee
>
> > > Since I live on the Chesapeake you are, by law, not allowed to eat blue
> > > crabs without Old Bay in Tidewater Virginia.
>
> > Do you mean: since YOU live on the Chesapeake, one is not allowed to .....?
> > Did you cause that law to come into effect?
> > or
> > Do you mean: Since I 'have' lived on the Chesapeake, ..... If so, when did
> > you move there?
> > DeeDee
>
> Do you have some type of problem with tongue in cheek humor?- Hide quoted text -
>
> - Show quoted text -


Yours or mine? ;-)
Dee

In article . com>,
Dee Dee > wrote:

> On Aug 3, 1:42 pm, Lawrence Leichtman > wrote:
> > In article >,
> > "Dee Dee" > wrote:
> >
> >
> >
> >
> >
> > > "Lawrence Leichtman" > wrote in message
> > ...
> > > > In article >,
> > > > "Dee Dee" > wrote:
> >
> > > >> "douglas7773" > wrote in message
> > > . ..
> > > >> > Hello all :
> >
> > > >> > I looked at the crab cake recipe on Mikulski's page and can only ask
> > > >> > :
> > > >> > what are Old Bay, Wye River, and/or Chesapeake seasonings ? What
> > > >> > can I
> > > >> > substitute from the garden or the spice cupboard ? Didn't want to
> > > >> > ask
> > > >> > a
> > > >> > senator in case of really urgent business at hand...
> >
> > > >> > DMM
> >
> > > >> >>http://mikulski.senate.gov/crabcake.html
> >
> > > >> I'd say the majority of the people love Old Bay in the Chesapeake Bay,
> > > >> U.S.A.
> > > >> I've been to crab houses where they serve you crab priced by the
> > > >> dozen;
> > > >> when
> > > >> it comes on some sort of baking pan, a little hyperbole: it is covered
> > > >> with
> > > >> red Old Bay seasoning sprinkled over the top. Loads of it!
> > > >>http://tinyurl.com/2alpyb
> >
> > > >> Old Bay is called for in many recipes. Frankly, I think it is
> > > >> overrated;
> > > >> everything always tastes like just that, Old Bay. DH and I disagree;
> > > >> he
> > > >> would have it in most dishes; I, in not many.
> >
> > > >> In a restaurant in Baltimore - Kali's Court - I had the best crab cake
> > > >> ever.
> > > >> They were the size of a macaroon; I know they must have been broiled,
> > > >> but
> > > >> there was no browning. The seasoning as best I recall was not much
> > > >> more
> > > >> than
> > > >> a red bell pepper and a few fresh spices. So delicate. Not the
> > > >> heavy-handed Old Bay seasonedcrabs. But people love it!
> > > >> Dee Dee
> >
> > > > Since I live on the Chesapeake you are, by law, not allowed to eat blue
> > > > crabs without Old Bay in Tidewater Virginia.
> >
> > > Do you mean: since YOU live on the Chesapeake, one is not allowed to
> > > .....?
> > > Did you cause that law to come into effect?
> > > or
> > > Do you mean: Since I 'have' lived on the Chesapeake, ..... If so, when
> > > did
> > > you move there?
> > > DeeDee
> >
> > Do you have some type of problem with tongue in cheek humor?- Hide quoted
> > text -
> >
> > - Show quoted text -
>
>
> Yours or mine? ;-)
> Dee

LOL thanks.

In article >,
"Dee Dee" > wrote:

> "Lawrence Leichtman" > wrote in message
> ...
> > In article >,
> > "Dee Dee" > wrote:
> >
> >> "douglas7773" > wrote in message
> >> ...
> >> > Hello all :
> >> >
> >> > I looked at the crab cake recipe on Mikulski's page and can only ask :
> >> > what are Old Bay, Wye River, and/or Chesapeake seasonings ? What can I
> >> > substitute from the garden or the spice cupboard ? Didn't want to ask
> >> > a
> >> > senator in case of really urgent business at hand...
> >> >
> >> > DMM
> >> >
> >> >> http://mikulski.senate.gov/crabcake.html
> >>
> >>
> >> I'd say the majority of the people love Old Bay in the Chesapeake Bay,
> >> U.S.A.
> >> I've been to crab houses where they serve you crab priced by the dozen;
> >> when
> >> it comes on some sort of baking pan, a little hyperbole: it is covered
> >> with
> >> red Old Bay seasoning sprinkled over the top. Loads of it!
> >> http://tinyurl.com/2alpyb
> >>
> >> Old Bay is called for in many recipes. Frankly, I think it is overrated;
> >> everything always tastes like just that, Old Bay. DH and I disagree; he
> >> would have it in most dishes; I, in not many.
> >>
> >> In a restaurant in Baltimore - Kali's Court - I had the best crab cake
> >> ever.
> >> They were the size of a macaroon; I know they must have been broiled, but
> >> there was no browning. The seasoning as best I recall was not much more
> >> than
> >> a red bell pepper and a few fresh spices. So delicate. Not the
> >> heavy-handed Old Bay seasonedcrabs. But people love it!
> >> Dee Dee
> >
> > Since I live on the Chesapeake you are, by law, not allowed to eat blue
> > crabs without Old Bay in Tidewater Virginia.
>
> Do you mean: since YOU live on the Chesapeake, one is not allowed to .....?
> Did you cause that law to come into effect?
> or
> Do you mean: Since I 'have' lived on the Chesapeake, ..... If so, when did
> you move there?
> DeeDee

I am one mile from the Chesapeake bay.