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] > [] ] > ] I shudder to think that there might be something called a "red Chablis," ] any ] > ] place on Earth. Ugggggh. ] > ] ] >

] > Wouldn't you just call it Bourgogne Irancy? ] >

] Hey, hey. Slow down, Emery. I happened to drink a 1999 Irancy at L'Esperance ] (Marc Meneau) in St. Pere sous Vezelay. It was the only red within my ] budget. The wine was absolultely delicious, if not great: If you were ] addressing the geographical vicinity, that's OK, of course. ]

I like Irancy a lot; often some very pure pinot flavors. Didn't mean to poke fun at it, just pointing out that (as you say) geographically it's pretty much red chablis. :)

-E

Reply to
Emery Davis
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Sorry, I don't have a recipe for that dish. I just throw it together, eyeballing the ingredients, like my Mother did.

There are a few tricks though: Parboiling the smoked ribs to eliminate excess salt, Rinsing and squeezing dry the kraut for the same reason, Lipton's onion soup mix (secret ingredient), Don't go too heavy on the carraway or juniper berries. Don't add _any_ salt.

Throw in some kielbasa or fresh Polish sausage too.

Tom S

Reply to
Tom S

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