PImail (Food/Dining/Wine) for 9/28/2010

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Food/Dining/Wine Pairings: Try Torrontes and shrimp and mozzarella tapa Using seafood and cheese in the same dish is counter to many folks' sensibilities. But shellfish and cheese work in this appetizer. Enjoy it with an aromatic white wine, like Torrontes. Learning to properly cook eggs You might be able to make the perfect duck confit with your eyes closed, but if you can't poach an egg, soft-boil it to the correct gooeyness, or roll the perfect French omelet, you're all but invisible to a true chef. Pepper season variety - sweet or packing heat It's peak pepper season, with a wide range of colorful and flavorful varieties at farmers' markets and well-stocked supermarkets. Parmesan rind adds flavor, richness to any dish A Parmesan rind adds undefinable flavor and richness to any dish in which it simmers. You might not know why, but you'll know there's something about the bean soup or the risotto that no last-minute sprinkling of cheese can add.   Wish you had current local news headlines on your web site? Add the Seattle P-I's FREE headline modules to any web page. Get the code here: http://www.seattlepi.com/onyoursite Click here to edit your topics Click here to unsubscribe

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