Incidentally, Süd Tirol is very high on my list of places to travel. I like to imagine that it’s the perfect blend of Italian and Germanic culture: The cuisine of Italy, only the trains run on time. ?
I was initially very confused by this wine I’m drinking/cooking with. It’s a Trader Joe special, so I don’t know much about it, except it’s an Italian wine. With a German label. Wat? Turns out it’s from Süd Tirol, the German speaking region of Italy bordering Austria. ?????
Hmmm… this soup recipe only calls for 4 ounces of wine. Whatever shall I do with the rest of the bottle? ?
Re: My earlier rant about recipes lying about how long it takes to carmelize onions, as an example, this is after 40 minutes of cooking and we’re not even close yet.
“Cook onions 25-30 minutes until carmelized and almost syrupy.” Lies! You cannot carmelize 4 pounds of onions in 25 minutes. It’s just impossible. You need at least twice that amount of time. Why does every recipe get this wrong?
Today’s menu: French onion soup with croutons made from last week’s bake, and some fresh bread from a new recipe.