QOTD: I would make pepper steak for my mom because she made it for me for a lot of years as my birthday dinner.

Seems your doing all these cool Italian grapes.
LETS BE “DIFFICULT AND DEMANDING” Arneis!

Thanks for gettin down with the heel of the boot. How about some montepulciano d’abruzzo next?

QOD: I guess, when it comes down to it, I would live to be able to make some nice soft gnocchi in a kick-ass sauce, for the family.

oh yeah, and if I could only make my grampie’s pizza frit…

heh, looks like there’s more Abruzzese in the house.

Great show I’m super pumped about primativo.QOTD I cook everday for a living.But If I could only cook one meal for someone, it would be for some one who doesn’t get to eat everyday, someone who would really appreciate it,who would not take it for granted,someone who really needed it.Thanks Gary and WLTV crew.

Big Primitivo fan. Gotta try to stay more current with the Zin vs. Primitivo research/debate/fighting. I’m still using the line that Prim is the same as Zin and I’m not looking forward to the day where that’s positively refuted by someone. Regardless, loved the show & looking forward to a WLTV special Free Shipping offer on the Felline.

QOTD: I make this laboriously awesome Chocolate Souffle (a la Roy’s) that, when the planets align, it a thing to behold (or betaste I guess). Making it for friends is fun because it’s such a production, but the hardest part is timing the cook time so that the sides are set, but the middle’s liquid.

Interesting wines, good job Gary. Here’s an idea for some other under-the-radar wines: Greek wines. The Greeks are really making some killers. QOD: You know, I think expanding one’s wine palate definitely expands one’s culinary horizons too. I love food and I am increasingly loving to cook at home, and to try new and difficult things. A recent Wine Spectator was a “foodie” issue and I highly recommend Emeril Lagasse’s spicy shrimp and the Eric Whoozit’s from Le Bernardin sauteed cod (I used halibut– perfect). Let’s see, what would I like to prepare… well, it’s got to get a bit more like fall (it’s frigging 80 degrees here today, what’s up with that?), and I adore pasta, but haven’t gotten into making my own, so I’d like to home-make the perfect delicate pappardelle, and serve it with a rich wild boar ragout, and a simple green salad with those wonderful marinated artichoke hearts that you find in Tuscany. All washed down with a classic Brunello di Montalcino of course. And enjoyed with my wife, of course.

QOTD: steak and potatoes for me+ family kids and yes i’ve got some primitivo for myself

QOTD: Toasted Ravioli for my wife. We actually had it last night!

intersting comments on the debate between the grapes. I guess if the juice is good who really cares, except the people who take too much stock in the ratings.

qotd: anything involving high quality beef. A nice chateau briand…….for my beautiful girlfriend.

Picchieri is the BOMB! You mentioned that it compares to a $12 bottle, what and where? It may not be everyone’s friend, but what good wine is. If you can send me your breakdown of your 85 points on this one I may understand where you are coming from. Aren’t you supposed to cleanse your palate between drinky, drinky?

I had to think about your QOD. I cook… A LOT. So, I don’t think I’ve ever made a Lobster Bisque… using really fresh lobster and that would be the starter. Then I would go into some other items that my hubby really loves (which I’ve made several times) using a really good grouper filet with a smooth,slightly spicy red pepper and cream sauce (something like Filet a lo macho.. from Peru, so very very good!) serve it w/ a little fragrant rice, some complimentary veg for color. And with that I’d serve up a nice fino sherry w/ the bisque, and a dry white Maconnaise or Beaune burgundy, but I think a nice dry champagne might be good too… all for my man.
Of course, then there’s dessert! 😉

SALUT!!!

GV, Thanks for this episode and introducing a new varietal to me. QOTD: I’ll cook prosciutto and basil wrapped shrimp with garlic/olive oil any day for friends…always a big hit.

I read an article about local (Sierra Foothills, CA) grown Primitivos early this year. I haven’t been able to try on yet, but I picked up the A Mano primitivo from my local wine shop and liked it. It was like an Old World zinfandel.

QOTD: I would love to know how to cook Tetrazzini Crepes. My wife makes them and they are great. It would be cool to make them for her so she could enjoy them but not have to do all the work!

QOTD: Wow, that’s a hard question. I really enjoy cooking with my wonderful husband on weekends. I guess if I had to pick one dish to enjoy with him, it would be dry-rubbed ribs marinated in tequila, with Indiana sweet corn, and fresh greens with home-made dressing. Perfect with a big and bold zinfandel, but Primitivo works too!

QOTD: seared ahi tuna in a fancy style with some kinda really good sauce…. mmmmm……!
I would cook it for my man, my baby. ‘Cause I miss him. (Awwwwwww….)

I pretty much would like to cook all the different kinds of seafoods I had in Portugal this year. Great show by the way!

I’ve been one of those lurkers for quite some time but something about this episode compelled me to comment. Gary, I think you have a kick ass show, and i want to thank you for bringing me answers to some things I’ve always had questions about. You rock!

QOTD: I think I’d start off the meal with a very simple pasta salad with fetta and parmasean cheese, a bold lemon/lime red wine vinaigrette, and homemade garlic crutons. Then I think I’d follow that up with a baked ziti filled with a medley of roasted veggies, and for dessert a dark chocolate cheesecake. I’d cook this for a gathering of my close friends or a small family gathering

Please Gary, stop calling it primOtivo. Even the editor of your web site has got it right!
Other than that, nice show i´ll keep on watching.
Konst

Gary- thanks for another show about a wine Id never heard of. I’m really learning alot for the show. QOTD: Lamb Shank. My family and my girlfriend’s family.

I’m from Nebraska so I’ll go… B.A. ribeye (medium rare) with sauteed mushrooms and a bit of crumbled blue cheese on top… fresh lobster (flown in fresh that day) and broiled, homemade caesar salad, appetizer of crab cake (I’m writing this from the BWI airport) and creme brulee for dessert… once I have that meal does it really matter who I’m eating with… I’ll go with the standard… my immediate family, wife’s immediate family, and 2 sets of grandparents…

GV,

I’m impressed that so many men want (and do) cook for their wives and girlfriends. Thanks for bringing that out!

QOTD: Nothing at the moment – my kitchen is being renovated. But, when the cool weather comes – can’t beat soups, stews, sauces and such. I’ll cook for anyone who is hungry.

“Moose” (if that’s even your real name) says “B.A. Ribeye”. What does the “BA” refer to?

Gary, I’ve got a future QOTD for you.
Moose says “once I have that meal does it really matter who Iâ??m eating withâ?¦”
OK here’s the question: would you rather have a second-rate meal w/first rate people, or a first-rate meal with second rate people?

2005 Felline Primitivo Di Manduria sold out fast… I really wanted to try it. I’ll have to try to find it next time I get to civilization.

QOTD:

This time of year I like to make soups and fresh breads for my family and friends. My favorite soup is an Indian Mulligatawny Soup and sour dough bread.