Since there is a plot, since it's a long weekend, it's a shame not to leave (regardless of the grasses just beginning to dust, which drive me - allergy sufferer - crazy). And when you go away and eat on the terrace, it's worth the effort. I tried ... not to get tired and prepared the entrecote using the sous-vide method. Previously, I used a pot and a burner for this, this time I came up with a more technologically advanced solution, namely a tourist refrigerator. Sous-vide in layman's language sounds like abracadabra, but in the cook's language it translates to "very comfortable". Preparation of entrecote or any other piece of meat with this method, which does not have to undergo a long heat treatment is trivial: throw in a piece of meat with vacuum foil foil (na Polnej można dostać już zafoliowane w firmie Polskie Steki) to filled with water heated to the selected temperature (I chose 60 degrees), we close the fridge and that's it. Every now and then we check whether the temperature has dropped too much, if it fell, we can add boiling water. We calmly prepare all the accessories, a po 40-50 minutes the steaks are ready. You only need to fry them for a short while in very hot fat (or on the grill), that the crust browns appetizingly and we have a delicious dinner. We tried the steaks from the bull and the cow. The bull is like cabernet sauvignon, and the cow like a merlot, With this difference, that I liked the cow more than the bull (with wines it is the other way around).
exactly, wine. Somehow I've been drawn to sangiovese lately, I drank La Fornace Rosso di Montalcino DOC to the previous steaks 2010 (I wrote about him on Winicjatów), and this time I opened brought from Siena, kupione w świetnym sklepie Enoteca Piccolomini Chianti Classico DOCG od Aldero Montagnaniego z The. Ag. S. Martino, z rocznika 2009. I asked for a light, not overly alcoholic chianti, and that was what the wine was like, costing € 13.80. Delicious, although already quite strongly evolved for its own, not too advanced age after all. A barrel, in which you have spent some time you can feel it, but still a lot of fruit, choć wszystko złączone jest jesienną nutą (the smell of autumn: smoke in the air, kora, leaves). ♥♥♥-
I wreszcie na deser Katinka 2011 od Patriciusa. Fantastic sweet wine from the slightly neglected late-harvest category, sandwiched somewhere between the traditional sweet Ashu tokayas, and fashionable dry doors and nutmegs. Delicious, dominated by candied orange peel and vanilla aromas, with great acidity, which refreshes and makes them wonderfully, that we do not get bored after the first sip. 63 PLN in Borpinka for a half bottle, niethanum, ale warto. ♥♥♥
