Woops, That's my fault. I thought I posted the article about QPR already.
QPR is an acronym for Quality-Price Ratio. There is even a mathematical formula with the price and wine scores that some people claim to use. To most it just symbolizes a high quality wine for a lower price.
While I do enjoy a superb $80 bottle of wine I would much rather enjoy that same quality from a lesser known area and only pay $20.
That main course sounds very interesting. I wonder how the sauce would hold up if you swapped blueberries in for the blackberries? Was the sauce separate from the steak? And what did you do with the lobster tails to make them so herby? Because my inclination would be to grill the lobster as is, and then add a compound butter. For my tastes, it would probably be a lemon garlic butter, with some flat leaf parsley mixed in.
Heh... regarding the Balsamic... If you ever get the chance to, try drinking some 50 year old Balsamic. Don't put it on a salad, don't put it on a cheese. Just pour it into a glass and drink it. It's so amazingly smooth and delicious.
That main course sounds very interesting. I wonder how the sauce would hold up if you swapped blueberries in for the blackberries?
I think blueberries would make it too sweet and fruit-like compared to the richness and depth of blackberries. Trust me this was perfect with just Red Wine, Blackberries, Shallots, Beef Broth and butter.
Was the sauce separate from the steak?
It was poured over the steak after plating.
And what did you do with the lobster tails to make them so herby? Because my inclination would be to grill the lobster as is, and then add a compound butter.
It has a fresh herb and chopped garlic rub. You grill for 3 mins then rub on the herbs then broil for another 5 mins.
For my tastes, it would probably be a lemon garlic butter, with some flat leaf parsley mixed in.
I made a clarified butter and lemon juice mix that was brushed on right before serving. The combination of all the fresh herbs and fresh squeezed lemon gave it a strong garden/earthy flavor. It's a bit too much for such a delicate meat.
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QPR?
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QPR is an acronym for Quality-Price Ratio. There is even a mathematical formula with the price and wine scores that some people claim to use. To most it just symbolizes a high quality wine for a lower price.
While I do enjoy a superb $80 bottle of wine I would much rather enjoy that same quality from a lesser known area and only pay $20.
Reply
Heh... regarding the Balsamic... If you ever get the chance to, try drinking some 50 year old Balsamic. Don't put it on a salad, don't put it on a cheese. Just pour it into a glass and drink it. It's so amazingly smooth and delicious.
Reply
I think blueberries would make it too sweet and fruit-like compared to the richness and depth of blackberries. Trust me this was perfect with just Red Wine, Blackberries, Shallots, Beef Broth and butter.
Was the sauce separate from the steak?
It was poured over the steak after plating.
And what did you do with the lobster tails to make them so herby? Because my inclination would be to grill the lobster as is, and then add a compound butter.
It has a fresh herb and chopped garlic rub. You grill for 3 mins then rub on the herbs then broil for another 5 mins.
For my tastes, it would probably be a lemon garlic butter, with some flat leaf parsley mixed in.
I made a clarified butter and lemon juice mix that was brushed on right before serving. The combination of all the fresh herbs and fresh squeezed lemon gave it a strong garden/earthy flavor. It's a bit too much for such a delicate meat.
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