UKCruiseJeff

Cassettes? 8-Track surely much better! And with it brings the opportunity to listen to two tracks at the same time plus a loud clunk in the middle when changing tracks. 🙂 Do I detect slightly less bounce in your step in the last post? Hope stuff isn’t exceeding the mid-niggle point. Keep your pecker up. Lie back and think of England. Jeff

I saw what you did there.

Take your wine with you so that you do not need to subsequently whine.

I appreciate wine. I like almost any wine. My preference is if someone else buys it and pours it in a mug for me. And when my mug is empty buys more. It has in fact never happened, I am the dribbling man in Dirty Rotten Rascals.

Well done drron! The great thing about your stash is that you know you have to drink it all before Mrs Ron allows you to buy more. Out of interest (and in the pursuit of honest disclosure,) whilst you were drinking these 2000 bottles were you advising all your patients to cut down on their intake you rascal? 🫣 Here is some stash porn for us.

Thank god for that. I thought was giving away once again my lack of culture.

If you enjoy your white wine at 2c and drink it in a mug, I think you are basically saying that finesse is not your (my) middle name. The thing is though, “In mitigation your honour” every time I’ve served frozen wine in a frozen mug (just like Americans serving Michelob) they always like my approach after the third or fourth mug or so. Am I right or am I right? 🙂

I think I know who Jeff is but who is Bartles? It’s be a really short Wine Cooler if I posted about wine.

Must 2nd JP’s Gruner. But it must be frozen and in a glass mug. 🙂 You’re so wise making your schnitzel with chicken. I always feel a bit like I’m not behaving when I don’t use veal or pork, but veal is tasteless and the ratio of meat to crumb isn’t right and pork can be tough. Our now very clear favourite is turkey schnitzel - because you can make them quite big and it has taste and texture and in panko crumb. And it must be bratkartoffln or a cheats Austrian potato salad. Instead of all that Styrian oil palaver, boil up some waxy potato cubes and when done and still hot add chopped dill and red onion and pour over some French dressing. I hope you post a piccy of your schnitz.

Great post DW. I think a further mitigating factor is that I like my white wine extremely cold. We have a white wine fridge and I think it’s 2c’ish. It’s basically just above freezing. At that point they seem to lose individuality and I like young dry uncomplicated white. With that,every day is summer. No “fruit” or anything like that. I love Provençal Rose, and if I splash out it might be Ott. But I hate any hint of fruitiness or fragrance. It m ust be blush or very light. I hate that thick dark stuff. So far as reds are concerned I will own up to sometimes buying something more expensive but only when something from an under-rated varietal or area catches my eye. So you might get a better bang per buck for spending £30 on a Penedes rather than say a Rioja. I’m glad to read that there are others not swung by price for the sake of it. Jeff ps I also have a house Pilsner and a British beer! Staropramen Premium Czech and London Pride!

Quite Right! This is not going to win me any points from the real wine hobbyists. I really think of wine more like the way I think of tea rather than the way I think of cheese. I rarely explore tea as we've found what we like and I love exploring cheese, but I only ever explore relatively inexpensive wine because I drink it every day and we ask ourselves why change what you know you really like at a really good price. The idea with the ups and downs of trying a never ending variety is in my later years lost on me. I don't like disappointments and I need impress nobody. I like really great inexpensive wine. So in general times I have a house red (a really great Cotes du Rhone) and a house White (Parellada, Grenache Blanc) and a lot of champagne I'm still getting through when I cashed in my stash of BA miles at the start of covid. I've also found a lovely Cremant which as we all know is Champagne but not made in Epernay. Cremant is under-rated and champagne is often over rated. You clearly have to reach a certain price point that gets you something of quality that you really enjoy but past that we really only bother to sometimes try something new that is well reviewed. Unlike others, to me expensive wine is simply of no real interest. I've always felt that too much of the price is in the cost of the label, or the hype and sometimes perhaps rarity, but a rare or an expensive or hyped wine doesn't mean a more delicious wine. We're all different and that's what makes the world go around! Jeff

Lucky you … nothing this far south but watching it live on Youtube from an East Midlands back garden. You can run the feed back to see some earlier highlights. Hope the link works …

Good Evening Coolers, An unsuccessful day on the cake front! 🫣 The boss declared she was in a cake mood this afternoon so I set about making an almond cherry Madeira cake. But even with the proper precautions the cherries sunk. 😞 So I’m too ashamed to post a piccy. Last night was another heavily sleepless night and at around 3am I had the yearnings for some bread and butter and a little jam. The great thing about always having a couple of boxes ready in the fridge is that you can be eating some slices from a well developed dough in less than an hour. The new oven proves bread in 20 to 30 minutes and then I can bake it with a few steam squirts in another 30 for a lovely crisp fresh baton. So last night was a lightly malted onion ficelle with butter and house red in a lovely silent kitchen. Always keep a box of dough ready for emergencies. Have a great evening all. Jeff

If you ever “Ocado” you might like to try the M&S Cremant De Bordeaux Brut. It is quite a stunner and on offer now at £8. It is much better than many champers.

I’m sure you are right. I have unintentionally had a Chardonnay that to me tasted like a Sauvignon. But all that did is convince me to choose a really cheap young non-glycerine Sauvignon in future. Origination being better than impersonation. If you get my drift. Jeff