tag:blogger.com,1999:blog-1800413003522809580.post321592222665829216..comments2009-01-04T09:07:53.443-05:00www.crabbycook.comhttp://www.blogger.com/profile/03285213125446494347noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-1800413003522809580.post-80052217328923865892009-01-04T06:04:00.000-05:002009-01-04T06:04:00.000-05:00Oh boy, the cinnamon, clove, nutmeg, allspice combo is geared for California fruit bomb red wines. Those yummy Zinfandels, the red ones, are perfect with this dish and you dont have to spend a lot. If however you desire to look for the obscure, try to find Alpine red grapes like St. Magdelener, Zweigelt or Blaufrankirsch. <BR/>The Shooting Star, subdivision on Steele of California, label from Washington state makes a great Blue Franc to compliment this dish.WineWizardBobhttp://www.blogger.com/profile/16858523987213122337noreply@blogger.comtag:blogger.com,1999:blog-1800413003522809580.post-38042341354991861132009-01-03T08:54:00.000-05:002009-01-03T08:54:00.000-05:00Great idea for a large dinner party! Also, for those trying béchamelle for the first time - it's OK if you have lumps in there while adding the milk to the butter/flour paste, don't panic, just get your handheld mixer in there and mix the shit out of the lumps - you'll have your silky sauce back in two seconds. Then keep stirring until it's thickened to your liking.Colloquial Cookhttp://colloquialcookin.canalblog.com/noreply@blogger.comtag:blogger.com,1999:blog-1800413003522809580.post-87209392545662399762009-01-02T23:50:00.000-05:002009-01-02T23:50:00.000-05:00thanks so much for sharing this looks delicious I'll have to try it.marissahttp://www.blogger.com/profile/05346104033707809468noreply@blogger.com