So I made a second batch of Peter's Purple Chicken, only this time I used a white zinfandel (Frey), almost a rose'. I tried to make a rue with the leftover wine (+ flour + butter), but it turned out a little tart. What can I add to combat the tartness, any recommendations?
You're not the only one -- I laugh every time I see that name, too.
There's:
Garden of Shadows
Torture Garden
Garden of Earthly Delights
...and, of course, Hoegaarten, which is German for Ho-Garden.
And now, for my next translation, Die Frau ohne Schatten -- the woman who hasn't had her shots.
Rogue is my personal favorite. Dead Guy for a nice (relatively) light ale; Mocha Porter or Shakespeare Stout for something more...wintery...they have a little more heft. I think of them as the "chocolate" and "Tootsie Roll" of the beer world.
PS This does not fall under the "Belgian exotic" category.
Yes, please do, thanks. Even at $330/$480, it's not unreasonably priced, depending on its performance, so feel free to post long-term impressions as well.
No, iron good (at least, that's what I thought). When it comes to something like that, though, design is more important than what it contains.
Oh, and: hey now!
Pfff.
/me not a Krell fan.
If you're talking greater than 3 digits of watts, I'd go Musical Fidelity kW. Or less -- I'm perfectly happy with my A308CR (250 -> 8, 450 -> 4).