Search found 803 matches

by Patrick Friel
July 14th, 2015, 10:11 am
Forum: Wine Talk
Topic: 27 Spanish wine-incl 60`& 91` Unico,94` Pesquera Janus,
Replies: 18
Views: 874

26 Spanish wine-incl 60`& 91` Unico,94` Pesquera Janus,

Looks like a fantastic lunch, Blake. Thanks for the notes.
by Patrick Friel
July 3rd, 2015, 1:32 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Weekday cookbook suggestions
Replies: 11
Views: 409

Weekday cookbook suggestions

Pasta Fresca and Cucina Fresca by La Place and Kleiman fit the description nicely. Many of the pasta sauces in Pasta Fresca can be made in about the time it takes to bring water to boil and cook the pasta.
by Patrick Friel
July 2nd, 2015, 8:21 am
Forum: Wine Talk
Topic: What's your go-to AFWE-friendly Steak Wine?
Replies: 81
Views: 4030

What's your go-to AFWE-friendly Steak Wine?

Had steak twice in the last week and drank wines below, all of which were great, btw. My go-to is Friuli Merlot but I'm looking forward to my stash of Rocca di Montegrossi '06 Geremia (Tuscan Bordeaux blend) entering its drinking window. Aged Tuscan Sangio (Felsina '94 CCR) Friuli Merlot (Meroi 06 R...
by Patrick Friel
June 18th, 2015, 3:07 pm
Forum: Wine Talk
Topic: Let's talk about Albarino
Replies: 26
Views: 1799

Let's talk about Albarino

Do Ferreiro and Benito Santos are both excellent, produce multiple bottlings, and transform nicely with age.

The bottle of Fefiñanes I had was also excellent but that is the limit of my experience with the producer.
by Patrick Friel
June 11th, 2015, 8:50 am
Forum: Wine Talk
Topic: Roses that age well
Replies: 51
Views: 1848

Roses that age well

+1 on LdH and trying it before buying in quantity. Another Rioja producer, Izquierdo, does a good one. I bought a case of 2011 and it is still going strong. I haven't drunk it often enough to say that I've noticed it getting better though. Rocca di Montegrossi's rosato is great juice. On my last bot...
by Patrick Friel
May 17th, 2015, 1:07 pm
Forum: BerserkerDay VI (January 27, 2015)
Topic: Veleta Gourmets ORDER NOW!
Replies: 40
Views: 4249

Veleta Gourmets ORDER NOW!

Just made a sandwich out of whole wheat pita, a can of Veleta sardines, and a very little bit of this. Very tasty!
Image
by Patrick Friel
May 17th, 2015, 11:18 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Who Has Made Head Cheese?
Replies: 8
Views: 467

Who Has Made Head Cheese?

Happy to contribute, Paul. I've processed 4 hogs' heads in the last 2 years. I always wonder why I'm going to the trouble while I'm doing it but am always glad I did when I eat the products. If the head is big enough and butchered right, I get a couple nice pieces of guanciale (the prize, imo), one ...
by Patrick Friel
May 15th, 2015, 10:08 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Who Has Made Head Cheese?
Replies: 8
Views: 467

Who Has Made Head Cheese?

One more thing for your dog if you have one.

Save the brains, boil them in a little water, and mix it into your dog's food. They love the stuff!
by Patrick Friel
May 15th, 2015, 9:53 am
Forum: Wine Talk
Topic: TN: 2012 Azienda Agricola Cos Cerasuolo di Vittoria Classico
Replies: 8
Views: 470

TN: 2012 Azienda Agricola Cos Cerasuolo di Vittoria Classico

They also make a version in amphora, called Pithos - it cannot be called "Cerasuolo di Vittoria" DOCG, because maturing the wine in amphora is not foreseen in the regulations, so it is declassified to "Vittoria rosso". I found it delicious.... I bet these can age well. I had a 2006 Pithos 1 or 2 ye...
by Patrick Friel
May 15th, 2015, 9:45 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Who Has Made Head Cheese?
Replies: 8
Views: 467

Who Has Made Head Cheese?

First, I use the name "Soppressata di Toscano" because it sounds better than "head cheese". [snort.gif] Otherwise things to focus on in my experience (aka, my mistakes) are: - Keep the flame low and simmer for longer than you think the head needs it so it is easy to pull apart and a lot of natural g...
by Patrick Friel
April 17th, 2015, 10:02 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Pasta PUTTANESCA
Replies: 12
Views: 671

PASTA PUTTANESCA

Weird situation, Frank.

Those anchovies are readily available around here... but my source for all food stuffs Greek closed down a year ago.

I'd go for your circumstances given the choice.
by Patrick Friel
April 16th, 2015, 8:28 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Pasta PUTTANESCA
Replies: 12
Views: 671

PASTA PUTTANESCA

Frank, I use Agostino Recca brand salted anchovies from Sicily. They are smaller than the ones you found and easy to use. I hold them under a little running water and am able to remove the filets from the skeleton pretty easily and use immediately. They come in 1 kg cans. When I open one, I repack t...
by Patrick Friel
April 12th, 2015, 4:02 pm
Forum: Wine Talk
Topic: Do people in your office think you have a drinking problem?!
Replies: 49
Views: 2187

Do people in your office think you have a drinking problem?!

It's the stained clothes that give me away.

[video][/video]
by Patrick Friel
April 4th, 2015, 4:10 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Any opinions on cook's illustrated?
Replies: 28
Views: 1192

Any opinions on cook's illustrated?

+1 as a source for better techniques and the knowledge behind them but not recipes.

Applying their sometimes unorthodox techniques to recipes from elsewhere makes those recipes better in my experience and the knowledge has made me a better cook overall.
by Patrick Friel
March 31st, 2015, 7:00 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Braising
Replies: 5
Views: 380

Braising

That is a great cut. I used a veal breast years ago in a bolito misto, shredded what remained, and made a pasta sauce with it. Maybe the only sauce I would describe as "juicy".

Wish I had a reliable source for it around here. Not always available.
by Patrick Friel
March 26th, 2015, 8:26 am
Forum: Wine Talk
Topic: TN: 1995 La Rioja Alta Gran Reserva 890
Replies: 3
Views: 295

TN: 1995 La Rioja Alta Gran Reserva 890

Thanks for the note and the reminder, Peter.

I love wines from these traditional Rioja bodegas and forget they pretty much release when they think the wines are ready. I'm so conditioned to buy wines and stash them away I forget I can start opening these beauties immediately.
by Patrick Friel
March 21st, 2015, 12:04 pm
Forum: Wine Talk
Topic: TN: 2010 Fattoria di Fèlsina Berardenga Chianti Classico Riserva Rancia
Replies: 21
Views: 1777

TN: 2010 Fattoria di Fèlsina Berardenga Chianti Classico Riserva Rancia

Yeah, on my last look, even the '04 CCR was still pretty reticent. I am tempted to take a look at the Fontalloro, though. I opened an '06 Fontalloro a few weeks ago. My only note was "really liked this." I was worried, because all six of my bottles were delivered on release with proud corks. I almo...
by Patrick Friel
March 14th, 2015, 11:52 am
Forum: Wine Talk
Topic: TN: 2004 La Rioja Alta Gran Reserva 904
Replies: 11
Views: 906

TN: 2004 La Rioja Alta Gran Reserva 904

How is the oak? I drank a bottle of '01 recently that was waaaay overoaked for my tastes. For the first hour it was barely apparent. Later it was conspicuous, but not like the (now famous) 01 Vina Ardanza. But those wines will always and forever show a good bit of oak. It's a signature of the bodeg...
by Patrick Friel
March 5th, 2015, 8:33 am
Forum: Wine Talk
Topic: Damn this sinus infection!
Replies: 43
Views: 2517

Damn this sinus infection!

Rose and receded repeatedly for about 2 months before I figured it wasn't a cold, allergies, or air pollution. Neti pot and over-the-counter drugs managed it but it was the second antibiotic my doctor tried that finally killed it. Loved the ream of fine print that came with that one. It used on pati...
by Patrick Friel
February 24th, 2015, 6:46 am
Forum: Wine Talk
Topic: White Rioja help - please!
Replies: 19
Views: 749

White Rioja help - please!

+1 on food The first time I had a LdH white, it was a bottle of Gravonia I bought on whim. When I tried some, I thought it was horrible and never would have bought it if I had tasted it first. We also happened to have a plate of shaved jamon serrano on the table. A sip of wine and a shaving of jamon...
by Patrick Friel
February 22nd, 2015, 11:28 am
Forum: Wine Talk
Topic: Best Chiantis in 2010??
Replies: 36
Views: 2506

Best Chiantis in 2010??

Bob Hughes wrote:When I tried the Castell 'in Villa, it was drinking very tight/young.
I tried the 2010 CC at a big tasting a few months ago. Plenty of opportunity to open up and it was beautiful.
by Patrick Friel
February 22nd, 2015, 11:24 am
Forum: Wine Talk
Topic: Best Chiantis in 2010??
Replies: 36
Views: 2506

Best Chiantis in 2010??

Nathan Smyth wrote:
Patrick Friel wrote:Try the 2010 Bucerchiale before buying in quantity. I'm a fan of that bottling but was disappointed with the 2010. One of my few disappointments with any 2010 Italian wine.
Bummer.

The 2009 was just stunning.
Definitely. Sorry I passed on it expecting the 2010 to be even better.
by Patrick Friel
February 21st, 2015, 12:30 pm
Forum: Wine Talk
Topic: Best Chiantis in 2010??
Replies: 36
Views: 2506

Best Chiantis in 2010??

Try the 2010 Bucerchiale before buying in quantity. I'm a fan of that bottling but was disappointed with the 2010. One of my few disappointments with any 2010 Italian wine.
by Patrick Friel
February 19th, 2015, 9:28 pm
Forum: Wine Talk
Topic: TN: 1967 Produttori del Barbaresco Barbaresco
Replies: 4
Views: 593

TN: 1967 Produttori del Barbaresco Barbaresco

Wow.

Thanks for the note, Elliot. Assuming PdB did Riservas then under the same rules as they do now, this is quite a showing from a relatively modestly priced wine.
by Patrick Friel
February 18th, 2015, 7:48 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Anyone cooking rabbit?
Replies: 34
Views: 1506

Anyone cooking rabbit?

Looks like a great recipe, Joe.

I've got Michael Psilakis' "How to Roast a Lamb". Lots of great looking Greek game recipes including rabbit. I need to make more of them.
by Patrick Friel
February 14th, 2015, 2:40 pm
Forum: Offline Planner
Topic: SAn JOse, CA-area BYO wine dinner Potsticker King Fri. Feb. 13: Still On
Replies: 60
Views: 3013

SAn JOse, CA-area BYO wine dinner Potsticker King Fri. Feb. 13: Still On

Lots a great wines last night and nice to be back at the Pot Sticker King for the first time in years.

Thanks for organizing it, George!
by Patrick Friel
February 13th, 2015, 11:34 am
Forum: Offline Planner
Topic: SAn JOse, CA-area BYO wine dinner Potsticker King Fri. Feb. 13: Still On
Replies: 60
Views: 3013

SAn JOse, CA-area BYO wine dinner Potsticker King Fri. Feb. 13: Still On

I need a time too or will assume it is off... unless Alan and Craig want to sit in the parking lot and drink. I recall there being some mature trees near the road. We can sit up against them. I've got some acrylic stems I can bring.[cheers.gif]
by Patrick Friel
February 10th, 2015, 10:34 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Anyone cooking rabbit?
Replies: 34
Views: 1506

Anyone cooking rabbit?

Just had some of that duck ragu last night with a Fontodi 06 CC... now I have to have some rabbit rillettes tonight. [cheers.gif] Pictures of the ragu? No pictures. It just looks like a ragu with ground meat in it. [basic-smile.gif] I like David's idea of brining rabbit. I guess it could be a chall...
by Patrick Friel
February 10th, 2015, 7:03 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Anyone cooking rabbit?
Replies: 34
Views: 1506

Anyone cooking rabbit?

Noticed that too. My only reliable source was my CSA but their demand at farmers market is rising so they are harder to come by. Rabbit is great. Once or twice a year, I butcher a rabbit and a couple ducks. The rabbit and rendered duck fat go into a big batch of rillettes and the duck meat makes a b...
by Patrick Friel
February 1st, 2015, 8:12 pm
Forum: Wine Talk
Topic: What % of your cellar is Chablis?
Replies: 114
Views: 4735

What % of your cellar is Chablis?

John Liotta wrote:Basically zero. For the most part I have stopped buying white Burgundy all together because of pre-mox.
+1
by Patrick Friel
January 27th, 2015, 6:52 pm
Forum: BerserkerDay VI (January 27, 2015)
Topic: Veleta Gourmets ORDER NOW!
Replies: 40
Views: 4249

Veleta Gourmets ORDER NOW!

A bottle of Do Ferreiro Albariño talked me into ordering some sardines.
by Patrick Friel
January 20th, 2015, 8:54 pm
Forum: Travel and Restaurants Forum
Topic: Bangkok recs
Replies: 6
Views: 488

Bangkok recs

I can't tell you how many times I've been to Thailand for study, work, or vacation. I've studied the language and was fluent at one point but... haven't been there since 2010. In my experience, hotels and restaurants are very much moving targets so get suggestions based on very recent experience. My...
by Patrick Friel
January 17th, 2015, 5:31 pm
Forum: Offline Planner
Topic: SAn JOse, CA-area BYO wine dinner Potsticker King Fri. Feb. 13: Still On
Replies: 60
Views: 3013

San Jose, CA-area very informal BYO wine dinner at good inexpensive restaurant

I'd be up for a Friday. I had to pass on the weeknight peninsula offlines when my workday wake-up changed to 4:30AM. pileon Feb works for me except the 27th. Feb 20 is the second night of Chinese New Year which may affect what we can do at Chinese restaurants. In terms of March, the 13th is probably...
by Patrick Friel
January 17th, 2015, 1:44 pm
Forum: Travel and Restaurants Forum
Topic: Okanagan Valley Advice Needed
Replies: 9
Views: 479

Okanagan Valley Advice Needed

We stayed at this God's Mountain Estate. Our room was a bit rustic but the main building was cool. Amazing views. We also did one of their alfresco dinners which was very good and the company was very nice... they are Canadians, you know. [basic-smile.gif] http://www.godsmountain.com/dinnerspecials....
by Patrick Friel
January 17th, 2015, 1:32 pm
Forum: Travel and Restaurants Forum
Topic: Okanagan Valley Advice Needed
Replies: 9
Views: 479

Okanagan Valley Advice Needed

I went there a couple years ago for the spouse's Ironman race so it was on oddball time. Beautiful scenery for hiking. The spouse says the lakes are the most clear and beautiful she has encountered so great for water sports. I can offer the advice of avoiding the place around the race (not now techn...
by Patrick Friel
January 15th, 2015, 11:02 am
Forum: Wine Talk
Topic: Wine tour of California, when is best time
Replies: 33
Views: 972

Wine tour of California, when is best time

Another vote for November. Harvest is over. Traffic is lighter. The light is great. The sky can be an amazing blue and the leaves on the vines are beautiful colors. It's the closed thing we have to a Eastern/Midwestern autumn. I remember enjoying the view at a November wine club pickup party at Nall...
by Patrick Friel
January 14th, 2015, 10:03 am
Forum: Wine Talk
Topic: If a great deal came along in January, would you blow your budget for the year?
Replies: 95
Views: 3615

If a great deal came along in January, would you blow your budget for the year?

If the crazy deal you're taking is on a wine you love more than most of what you're likely to encounter over the rest of the year then, yes. Given that, getting through the rest of the year is about having that decision top-of-mind when you're facing another buying decision. You need something to re...
by Patrick Friel
January 8th, 2015, 5:26 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Recommend me a hot sauce
Replies: 111
Views: 6372

Recommend me a hot sauce

Just did a trip to Jamaica and loved this stuff. This brand includes onions, scallions, garlic powder, and thyme. Very nice flavor along with the heat and you can still taste the food.
Image
by Patrick Friel
December 29th, 2014, 9:43 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Pressure Cooker?? ideas? thumbs up or down?
Replies: 49
Views: 3102

Pressure Cooker?? ideas? thumbs up or down?

Thought about that as well but I'm so attached to watching the starches coagulate at just that perfect moment. I suppose with some experimenting you could nail the timing. But question for you, could you still incorporate ingredients the way you want? For example, I would worry about the mushroom r...
by Patrick Friel
December 28th, 2014, 8:26 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Pressure Cooker?? ideas? thumbs up or down?
Replies: 49
Views: 3102

Pressure Cooker?? ideas? thumbs up or down?

Never had a pressure cooker myself.

After talking to a friend (with parents from Italy and lots of extended family still there) about how a pressure cooker makes great risotto fast, I'm am beginning to think I need one.
by Patrick Friel
December 19th, 2014, 7:44 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Duck Fat and Veggies
Replies: 5
Views: 327

Duck Fat and Veggies

Indeed! Thanksgiving: Brussels sprouts tossed with duck fat and roasted, further tossed with some roughly ground, roasted pecans and almonds and dried cranberries. Probably the only way to make Brussels sprouts a crowd-pleaser. Well there is the bacon route but you are too refined to serve that! [s...
by Patrick Friel
December 18th, 2014, 7:50 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Duck Fat and Veggies
Replies: 5
Views: 327

Duck Fat and Veggies

Indeed!

Thanksgiving: Brussels sprouts tossed with duck fat and roasted, further tossed with some roughly ground, roasted pecans and almonds and dried cranberries. Probably the only way to make Brussels sprouts a crowd-pleaser.
by Patrick Friel
December 17th, 2014, 7:44 am
Forum: Wine Talk
Topic: Let's talk Barbera
Replies: 78
Views: 3727

Let's talk Barbera

Oddero makes a good sub-$20 Barbera.
by Patrick Friel
December 12th, 2014, 8:53 am
Forum: Wine Talk
Topic: WB food and wine pairing discussions that perplex me
Replies: 67
Views: 1893

WB food and wine pairing discussions that perplex me

For what it is worth, and I am probably way out of the middle, I drink so little Chard, Cab, Merlot, Zin that it borders on non-exsistent. And most of my wine is consumed with food. I do drink some Pinot Noir but it is usually from Burgundy or a few select producers in Cali/Oregon. My diet is heavi...
by Patrick Friel
December 5th, 2014, 9:14 am
Forum: Wine Talk
Topic: What missing wine did you find in your cellar recently?
Replies: 15
Views: 895

What missing wine did you find in your cellar recently?

2003 Felsina Fontalloro

Not really found because I never bought it. Must have been mixed with 2004s. Great wine experience though and has me rethinking my blanket aversion to warm vintages.
by Patrick Friel
November 25th, 2014, 6:42 pm
Forum: Wine Talk
Topic: TN: Aged Rioja's and a Ribera
Replies: 19
Views: 892

TN: Aged Rioja's and a Ribera

Mind-boggling event, Alex! Thanks for the notes.
by Patrick Friel
November 25th, 2014, 6:37 pm
Forum: Wine Talk
Topic: TN: 2013 Do Ferreiro Albariño Rías Baixas Cepas Vellas
Replies: 7
Views: 208

TN: 2013 Do Ferreiro Albariño Rías Baixas Cepas Vellas

Great wine but a difficult act to follow.

Check out Albariño from Fefiñanes, Nanclares, and Benito Santos. They may not be as long-lived as the Do Ferreiro Cepas Vellas but are great Albariño.
by Patrick Friel
November 18th, 2014, 7:53 am
Forum: Wine Talk
Topic: Considering a partial or full cellar "re-boot"
Replies: 53
Views: 3075

Considering a partial or full cellar "re-boot"

I am thinking of doing some cellar pruning, who do you all recommend for selling the wines? K and L auction? This has been a great way to go for me because many of their wines, especially their direct imports, are wines I prefer over what I'm selling so the store credit is a great option. That mean...

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