tag:blogger.com,1999:blog-5541500.post8948180750636638937..comments2024-03-29T07:31:49.016+09:00Comments on BigHominid's Hairy Chasms: stout or red wine?Kevin Kimhttp://www.blogger.com/profile/01328790917314282058noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5541500.post-66272333564106462932019-09-21T17:13:31.356+09:002019-09-21T17:13:31.356+09:00Who'd a thunk it? Kevin Kim purchasing alcoho...Who'd a thunk it? Kevin Kim purchasing alcoholic beverages! Welcome to the dark side...John Machttps://www.blogger.com/profile/02614775172062071697noreply@blogger.comtag:blogger.com,1999:blog-5541500.post-69630688087628157332019-09-20T23:14:19.074+09:002019-09-20T23:14:19.074+09:00So now, I've got this cheap bottle of wine. W...So now, I've got this cheap bottle of wine. What to do... what to do...<br /><br /><i>Boeuf bourguignon?</i>Kevin Kimhttps://www.blogger.com/profile/01328790917314282058noreply@blogger.comtag:blogger.com,1999:blog-5541500.post-17033970669964767372019-09-20T23:10:31.499+09:002019-09-20T23:10:31.499+09:00tannins = correct, sir!
Yeah, that's a good p...tannins = correct, sir!<br /><br />Yeah, that's a good point about organ meat. You've convinced me to go with beer. When in doubt, stick with stout.<br /><br />I just finished performing surgery on the kidney to remove all the fat. That's probably the most interesting thing I've done all year (I can say that since I haven't done the big walk yet). A cow's kidney is an amazingly intricate organ, and those fat deposits run very deep into the tissue, so there's a lot of messy digging to be done.<br /><br />And strangely enough, despite all the warnings about the kidney smelling like piss... it didn't smell like <i>anything,</i> even when I sniffed it up close. (Then again, the piss-odor warnings have to do with <i>cooked</i> kidneys, so there's still time for the mayhem to happen. Right now, the kidneys are soaking in salted-and-vinegared water.) That said, I now know that beef kidneys retain a lot of blood—or blood-like fluid. Wow.<br /><br />Kevin Kimhttps://www.blogger.com/profile/01328790917314282058noreply@blogger.comtag:blogger.com,1999:blog-5541500.post-47755432546869566792019-09-20T22:27:20.948+09:002019-09-20T22:27:20.948+09:00I would use stout. (Or a porter or other brown ale...I would use stout. (Or a porter or other brown ale.) It would be consistent with the British tradition. I also worry that the tannins (sp?) or acid in the wine would combine in an unpleasant way with the metallic tendencies of organ meat.The Maximum Leaderhttps://www.blogger.com/profile/00850584752550865519noreply@blogger.com