Wine Berserkers - international wine social media, online community, and discussion

Mich@el Ch@ng wrote: ↑
September 22nd, 2020, 5:28 pm

Andrew K. wrote: ↑
September 22nd, 2020, 5:26 pm
Anyone had the Pappy 23? Is that a white whale?
It’s oaky... I have some of the 23 from stitzel weller juice and it’s great but you have to really like oak.

This. I was incredibly surprised with the difference between 20 (I've had 10+ bottles) and the one 23 I had. Massive oak on the 23.

Man, that feels reallllly sweet.

Wish List orders just came through. I'm pretty happy, as I now am allocated Bionic Frog (plus a second Wallah Wallah mag). I got the Bionic Frog allocation fulfilled, as well. Nothing else, ironically, which will make my wife happy. That said, I was in a weird situation, given I was rejoining the l...

@Brian - I have been soooo tempted to drive down and fill up the pickup bed with Red Oak and haul it back. I used some post oak on the steaks tonight, but man it's hard to match the red on a tri-tip. Probably splitting hairs, but it's just a different taste.

I took some pics, but the kids were yipping at me. Flat iron and rib eye.

Brian Tuite wrote: ↑
September 22nd, 2020, 6:16 pm
Tri-Tip oak. 100% new oak atop my charcoal. And we wait...

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Am waiting right there with you!!! Because 48 hours in, this week already sucks lol.

Brandon R wrote: ↑
September 21st, 2020, 9:00 am
I think the joke was in that Mark typed, "Recipe lease." The reply was, "Pretty sure he'll sell it to you." Not lease it. Ha! I laughed!

I don't get out much... and even when I do, it's a quick meet and greet in the middle of the street

I'm hooked on the Death & Co. "Oaxaca Old Fashioned" now and have been making them like crazy. I was using Casa Dragones Blanco with the Guerro above, but realized this might not be the most cost effective combination, over time. So, I've started using the Del Maguey Vida mexcal and it's great... es...

pepsi My kids LOVE teriyaki flank. Had a grill-takeover at a buddy’s house and was feeding 7 kids... so teriyaki flank it was! Recipe lease Pretty sure he will sell it to you. Hahahaha! Not there yet; maybe somebody I can figure out how to make money doing this... Recipe is pretty easy, but I make ...

Brian Tuite wrote: ↑
September 19th, 2020, 11:42 am

Andrew Kotowski wrote: ↑
September 19th, 2020, 10:35 am
My kids LOVE teriyaki flank. Had a grill-takeover at a buddy’s house and was feeding 7 kids... so teriyaki flank it was!
He travels wth the Kotowski cutting board.

LOL, no. Similar style. My brother has one, too, so our Facebook grilling group gives us a lot of grief for it

My kids LOVE teriyaki flank. Had a grill-takeover at a buddy’s house and was feeding 7 kids... so teriyaki flank it was!

Don’t get me wrong; I’ve got ER10 on my shelf and love it at the $31.99 - $34.99 price point. Was just noting that I was surprised at the dif between Blantons and Blantons gold, and the fact that I liked regular a lot better.

If you like Blantons try Rock Hill Farm. It’s my favorite of theirs that isn’t BTAC. Way to pick one that is even harder to find! Little bit of Blanton's Gold will hit WA, I am sure everyone will mark it up standard retail...... I like regular Blanton’s more than the gold, and it really isn’t that ...

Will take a couple of USDA Prime dry-aged rib-eye steaks over wagyu and Kobe any day of the week and twice in Friday nights. I know, heresy, but there’s something to be said about tasting beef, as opposed to fat. I can appreciate A5 in large domino sized slices, but a whole steak? Nah. I’ll take Gal...

K_F_o_l_e_y wrote: ↑
September 16th, 2020, 6:14 pm
Sous vide faux-smoked baby back ribs

Help us out with the "faux-smoked" line. Using a smoke gun under wrap?

At the risk of sounding like a primitive backwards Midwesterner, my "problem" with Chef's Table is that it tends to get quagmire'd in artsy-fartsy images of the subject pondering nature and life and such. Not every subject needs to be treated like Japanese cuisine replete with close-ups of water dr...

Anybody into the Bookers small batch releases? I had the Bookers Country Ham Batch and loved it. I'm usually not into high proofs but this was well balanced even at 124.7 proof. I've got a couple of bottles of the "Granny's Batch" and am slowly drinking my way through it. Don't think I'll buy it ag...

I’d also like to try Alain’s Hermitage. IIRC, he makes a couple of barrels a year. Should have BIN’d it when I saw it online.

LOL well, if we ever get out of travel COVID restrictions and I go back for on-campus recruiting at Duke again... I'll pack the board in my luggage and we'll have a great time. I miss Durham

Tri-tip night at the AKGrill (my porch). Only four of us, which is why I didn’t slice the whole thing down... but I had to show off that center, which can be rough to cook consistently because of the shape of the cut. Kotowski! "Listen up, steaks. You want a spot on this Board? You show me somethin...

Your pics are enough to get me on a plane to Manila, damnit!

Masarap ang pagkain!

Tri-tip night at the AKGrill (my porch). Only four of us, which is why I didn’t slice the whole thing down... but I had to show off that center, which can be rough to cook consistently because of the shape of the cut.

Since we’re largely ignoring the $30 price point, Dana Estates makes a phenomenal Hershey Vineyard SB, along with their cabs.

Wife pan-seared a ribeye tonight that I seasoned heavily with El Gaucho Diablo Spice. Wasn’t sure how it would turn out (spicy or no), so opted for a beer pairing at it was spot on.

The drive is pretty pleasant and I can't imagine it'd be a hardship to visit a couple of times a year Again...not arguing your point... [rofl.gif] Hey looking for restaurant ideas for Paris. - well here are great spots in Vienna... - but but but Vienna is a fun city too! ;) Laughed audibly at this ...

Is La Guiraude a single vineyard? I don't think so. It is similar to Clos de la Roilette's "Tardive" bottling, a pick of barrels, not of vineyard. This. Graillot Crozes was our house wine for a couple of years, as my local store (Repaire de Bacchus in Passy) had cases of it. Great juice at a great ...

@Nick - yes, that’s my nightly routine as well. That said, I’m using 1792 Full Proof instead

Well, all I can say is that ain't Lexington bbq. (Just kidding, I am from North Carolina. :-)) Kudos to Snow's for shipping, can't wait. I do miss Lex BBQ, especially the “brown.” Was a 75 min drive from my place in Durham, which was perfect with a 3 year old taking a nap on the way out. Car ride h...

Never been into bourbon, but was at the store picking up some wine today and grabbed a Blanton's Original Single Barrel ($62} and Eagle Rare Single Barrel 10yr ($35) I didn't really know what to ask for. And don't really know if I got anything good or for a good price. What should I get next time? ...

What Adam said. Secondary market has just gone stupid with Weller / BTAC and a few others. Saw a Michter's Barrel Select Toasted going for $350 yesterday... and people jumping on it.

@sc0tt - would love to hear your thoughts. Aside from the fact that I'm considering ordering from Snow's (like half of America now), I helped some friends out that ship via Goldbelly and I'm curious to see how the end-user experience is on BBQ items. I've tried bagels (Ross & Daughters), Fish, Bourb...

This is my QOTD: "I'm not going to order chicken parts from thousands of miles away."

I don't know why, but I can't stop laughing.

I doubled it for myself; the ice cube makes it look bigger

Went top shelf on a Oaxaca Old Fashioned tonight. Has to be the first time in 10 years we haven’t had an orange in the house (garnish). 3 oz Casa Dragones Tequila Blanco 1 oz Mezcales de Leyenda Guerrero 4 dashes Angostura 2 tsp agave nectar Orange peel garnish Recipe from Death and Co book (doubled...

Brian Tuite wrote: ↑
September 7th, 2020, 7:13 am
#actionshot for Mr. Kotowski, Flannery CA Reserve Rib Eyes

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AND THE FANS GO WILD!!!

I’m just happy the only thing burning in that pic... is the charcoal!

Picanha and Elote, but forgot to add cilantro before I took the pic.

Painted Hills Picanha!

This one probably needs to settle a bit, but a fun collab from Georgetown (one of my favorites) and Matchless (solid hit or miss). Enjoyable in a hot Seattle day, for sure.

I should’ve bought more of that kamado joe charcoal; it’s great. Almost too good. Some of the chunks were so big that I had to break them down using the side of my charcoal chimney, resulting in a dented chimney :) Bag #3 reinforces my previous statement - Royal Oak has gone from the best QPR charc...

This. Is. Spectacular.

Tootsie episode is awesome. Lennox Hastie one made me long for fire. Just awesome.

Of course, I’m the guy that drove 3,300 miles for BBQ, but man, I’m watching this series multiple times.

Not washing your rice before cooking.

Looks great, Rick! Good reminder on how simple, but fantastic, oven roasted vegetables can be, too.

I posted this on my IG as a TBT shot, but I don’t believe I’ve ever posted it here. Love these action shots

This is the hardest part about this pandemic. I have it too. Already 3 canceled and rescheduled trips. Ditto, no France this spring. Same here. Had a Jan trip planned this year, and it looks like next year's will be cancelled (business-driven). I miss Paris :( I also miss butter. And my table at CA...

Only place I go as Salumi is one of my absolute favorite gems in Seattle. https://www.corofoods.com/collections/specialty-meats/products/guanciale What Kris said - we are spoiled. They also ship. Little background, if you're interested -> https://mynorthwest.com/1196908/seattles-legendary-salumi-ha...

https://slate.com/human-interest/2012/05/how-to-cook-onions-why-recipe-writers-lie-and-lie-about-how-long-they-take-to-caramelize.html This is a classic. Yep. Exactly. Julia Child tells the truth. So does David Chang in the Momofuku cookbook. Most everyone else lies. Experienced cooks don't fall fo...

c fu wrote: ↑
September 2nd, 2020, 12:51 am

Betty C wrote: ↑
September 1st, 2020, 8:49 pm
There are very few recipes on Earth calling for two cloves of garlic that are actually good with only two cloves.
"two cloves of garlic? Don't mind if i add 8" - my general motto

This. TOTALLY.

Little brother in town called for a glass. This stuff is amazing.

Flannery has jumped the shark!!!

f*ck me, but that's a beautiful plate, Michael. Look, I made steak twice these last three days (20oz local grassfed strip and then a nice skirt sliced over a warm heirloom tomato melange), and now I want more steak. Like, a lot more. LOL - 7:43 AM here and I’m coming to post pics... then I saw that...

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