Cooking eight ounces of A5 wagyu for myself
Came out perfect though... sous vide for 45 mins at 135 F, daub dry and stick in the fridge for 10 mins, then sear for 45 sec in a skillet 
Two normal bottles, and one adorable tiny 150mL one, per person
The Terra de Cuques- which I promise I did not buy as a bit because of the name- is actually a crazily good white, whole-cluster dry Pedro Ximénes, rich and intense without being super heavy or unduly alcoholic. Also like $35 a bottle to boot, basically free.
If I may be permitted one more broke wine geek post before I return to ludicrously expensive old Rhones, the winemaker here is Eben Sadie, who makes an equally good line of South African old vine varietal wines, though sadly those have now been priced up to $100+/bt here. Sad!
What if, instead of pumpkin pie or whatever, dessert was just some foie gras with apple purée, sour cherry pan sauce, and challah sticks? Also: what if I wasn’t too drunk to plate things!
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CHAPOOOOOOO!
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CHAPOOOOOOO!
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