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

LOL! You’re crossing bridges and changing area codes, buddy!

That Piri Piri chix looks fantastic.

Makes me miss Nando’s though

Mike Maguire wrote: ↑
November 23rd, 2020, 4:54 pm
PSA
Eagle rare at BevMo for $35 before taxes, my son said they had a few cases in Tacoma

I can generally find it for $31-$34 all over the eastside. Come visit the sticks, Mike

Pricey weekend for me :0

Really surprised with this bottle - Abyss has always been one of the few BBAs that actually tasted like beer to me. This one had a strange metallic tinge to it that was totally out of place, based on experience drinking >50 of them over the last 10 years.

Adam Noble wrote: ↑
November 21st, 2020, 9:16 am

Andrew K. wrote: ↑
November 21st, 2020, 9:03 am
Looks like I ended up with a bottle of GTS this year. $107. Sadly no Pappy it appears.
That’s a hell of a good score nonetheless. I’d be thrilled with that.

+100

Grabbed an EC Toasted Barrel and another 1792 FP. Should get me through... Tuesday

What's everyone's take on Stagg "Jr."? Good stuff? Yes - Believe it was $70 OTD at BevMo. Batch 12 was supposed to be the stuff dreams are made out of, but I didn't get to try that one :D Believe they're on 14 now, and mine should be showing up on the doorstep momentarily! Re: grassy note in ECBP B...

All Clad fans in this house. Bought a set with a heavy discount that I found on a post here. Posted more to tell you about Bar Keeper’s Friend, which I use to clean my pans/pots. Used powder, steel wool and some warm water and cleaned up two years of grime in about 30 mins. Have used previously on a...

Michael S. Monie wrote: ↑
November 19th, 2020, 2:45 pm
Any thoughts on the new release of Elijah Craig's C920 Barrel Proof?

Haven't seen it yet. QFCs were still running promos on the B520 last I checked... and my thoughts on that are posted above. Still have another bottle to blow through.

Michael S. Monie wrote: ↑
November 17th, 2020, 5:13 pm
I picked up an Elijah Craig 18 yr old single barrel today. Should I expect this to be like licking on a popcycle stick?

I gave away my only bottle

The EC Barrel Proof has been spectacular (B520), even more so in Manhattans.

Promo piece for Bar Keeper’s Friend. I got tired of my pans looking like crap and picked up some BKF off of Amazon. Forty five minutes of scrubbing with steel wool. Sharing, as I’m guessing I’m not the only one with pans that looked like this.

#porkchopthursday Nice Corsican rose for pairing Where did you pick that up Andrew? I have gotten a few from Garagiste in the past, different maker https://tipsyknitterwines.com Found it via a post here and was impressed with some of the pricing, both on the Clos Canarelli (was our summer wine for ...

Leftovers - pork chop hash, with a gochujang butter sauce.

I feel like the Pork Chops get Secondary Board Treatment, Kotowski.... Pork Chop Friday for us! I like to do chops in Bacon fat and sweet white wine. Then I go collard greens (just parboiled) and then into the pan with all the pork fat and drippings while the chops oven rest. Try melted, rendered b...

#porkchopthursday

Oh, how wonderful for the Soul to see the Cutting Board of Truth back in action... Love this :D @Brandon - really just depends. Teriyaki is usually faithful in our house for flank, but I think it's great with just a dry rub. I usually make a big batch of SW rub that I've evolved from one of Tex's p...

Grilled a flank steak last night. Always fun when you’re getting a rain/snow mix and the grill is just BARELY covered. Used the board juices, butter, three garlic cloves and a cup of balsamic to make a quick reduction and then out green stuff on the plate because I’m healthy like that.

To Mike's point, I've been experimenting with Barrel Proof spirits in my Manhattans lately and it's been a lot of fun. Interesting to see the different profiles across the board and how the high-octane pairs with the vermouth (using 1/2 punt e mes, 1/2 Dolin). My preferences in order, so far: * Elij...

Agree with most who say that the cooking method really matters. A5 Wagyu is an amazing product, but if you take a 1.5" thick ribeye, toss it on the grill, wait until it gets to medium rare and eat, it's gonna be terrible. +1000 Cooking an A5 waygu like a regular steak is like taking a stick of butt...

Cut back on Carpano bitters, add a splash of flavored.....no Campari, don't sell it....can't support it. Then you aren’t making a Boulevardier. Come up with a Tran name for your cocktail, but you’re not even substituting another Amaro :) Not true.....Bourbon, Bitters, Sweet Vermouth. If you haven't...

Been on a bit of a run with the Boulevardier with 4 Roses Single Barrel, Small Batch or Select, Carpano Antica, Carpano Bitters at 0.5 oz to 2 oz Bourbon and a dash of smoke flavored bitters. Bitters instead of the Campari, Kris? Cut back on Carpano bitters, add a splash of flavored.....no Campari,...

Eagle Rare - I have seen quite a few of their store picks online.

Picked up a Larceny Barrel Proof. Definitely needs a splash of water, but man does it open up. I enjoyed the EC BP more, but this packs a wallop at a reasonable price.

Five bottles of MWND at Issaquah BevMo for $109.99. Would call and confirm before you go.

I’ve had a MM of one kind or another for 15 years. Stuff that’s worked for me: * I use a Swiss-gold like filter, rather than paper. I swear, I taste the difference. * I use filtered water from my fridge, rather than tap. Again, I taste the difference. * I keep the lid off the grounds bin and stir th...

Re: Berserker Barrel - might make sense to see what price point works for the group here. Assuming best intent with bottle (no inflated prices, but no “insider deal”), what price point per bottle that 12 people (at 12 bottles) are willing to sign up for? Asking, as it affects approach. If we’re look...

Has anyone tried the new Smooth Ambler 4 year rye? Have a couple bottles pending delivery. Loved their 7 year back in the day, wondering how it compares. I have not tried that release. I recently bought a bottle of the Smooth Ambler Old Scout "American Whiskey" and thought it suitable for mixing wi...

116.9 proof is 2019 release. 2019. I've got it sitting on the shelf next to my laptop... and I don't have 2020 yet. I'm cutting back my WB time, but interested in a single barrel bottling if we got that route. Couple of the guys have my cell (Adam, Jason Bray, Carter Yeh, Mark Ye) - ping me if ther...

Tran, Appreciate the enthusiasm you bring to this thread.........but I REALLY think you need to rethink your glassware of choice for the vast majority of these cocktails! A Negroni in a huge wine glass?!?!?! This made me smile :D So, I've embraced the "infinity Manhattan" that has been popping up o...

I looked everywhere on the bottle and could not find anything that would say. 116.9 proof is 2019 release. 2019. I've got it sitting on the shelf next to my laptop... and I don't have 2020 yet. I'm cutting back my WB time, but interested in a single barrel bottling if we got that route. Couple of t...

Just looked at the new site and saw - under HelluvaDeal - ribeye filets? Has anyone had these. I'm wanting to stock up the freezer in case of supply chain issues with something to just quick cook weekdays and the price is appealing. Looks like a ribeye, minus the spinalis. I've seen it referred to ...

James Lyon wrote: ↑
October 27th, 2020, 6:43 pm

Mike Maguire wrote: ↑
October 27th, 2020, 5:38 pm
Contacted Four Roses today about their Private Barrel program, have not heard back yet.I will contact Elijah Craig and Knob Creek tomorrow.Any other suggestions?
Willett.

Talk to Jason Bray re: Willett. 185 bottles is a lot of bottles ...

Might be fun to do a berserker barrel one of these days.Back in the custom crush days a group of friends did wine barrels for 5 or 6 years with some stunningly great results. Some distillery’s are allowing in person barrel tastings or virtual tastings where they ship some samples out to the pick te...

@Nick - I spit my Manhattan up on my cell

do you follow a recipe for your cassoulet? would be curious to know which one! the one I use ends up being covered with a bread crumb layer as it cooks... but I was listening to a podcast with the founder of D’Artagnan the other day and she was talking about all the different regional styles of cas...

Try with Carpano Antica.

You did something wrong.

The negroni has gotten me through more Intra-European flights than you can imagine. Air France lounges always stock gin, Campari and martini rossi at their self-serve bars, so I’d make a double negroni while people stared at me like I was an alcoholic or something

.

Yeah, on the Plateau. Same day, I was out in Fall City and stopped by their little market... and they had plate ribs that looked exactly the same for $15 a tray. Weird to see marbles short ribs line that out of the blue in multiple places, but then cut as plate ribs?!? I don’t have any room in the f...

Not a baller beer, one good thing happened in 2020.Mac n Jacks is now permanently canning African Amber. [winner.gif] LOL. Mac n Jacks - empowering dads across the Eastside with kids in Emerald City Gymnastics. I took a drive to SoDo to fill a couple of Georgetown growlers (Bird IPA, Meowsa DIPA) a...

2015 Alto Moncayo Grenache!

That’s OG, Brian. (Original Griller?) Couldn’t say no to those short ribs, so made my teriyaki sauce recipe... and added a can of La Croix Cran-Razberry for the marinade. I know, sounds crazy, but it worked well, given an overnight soak. Grilled over a VERY hot direct fire, brushing with teriyaki sa...

Temps are dropping into the 40s tonight... and I needed something to pair with a buttery, spiced ribeye.

Chocolate, cloves, cinnamon and a little cherry make this 13.3% gravy bomb a perfect pairing with fatty steak. Think mole.

USDA choice?

Sounds like I need to make another recruiting trip to my alma mater

#gthcgth

Nice call on the “10 years” label, James. I just looked on one of mine...

Mike Maguire wrote: ↑
October 21st, 2020, 7:23 pm
I like the small batch, never had the dram.Good thing I have my own secret cc, honey a head of lettuce 2 bills later

LOL!!! My wife was waiting in the car for me... I left 3 more bottles of the Dram on the shelf. I think that was a remarkable show of constraint!

Mike Maguire wrote: ↑
October 21st, 2020, 6:42 pm
Picked up an EH Taylor BIB 18yr today at a local grocery store, talk about random

I went in for a head of lettuce and some sour cream...

Mike - is there a reason you seared it off before slicing it for skewering? If I’m skewing piranha I usually just just cut and skewer it raw and then cook them up Gives you an even sear/crust on all four sides that way; skewering when raw leaves the inside surface of the “c” red and doesn’t give yo...

Thanks for all the tips, I have plenty of hangers so will try a few more suggestions. For tonight I used Andrew’s marinade (more or less), and it worked out really well. Whoohoo!!! I like dry rubs, as well, but the kids love teriyaki. Hanger is thin enough that the teriyaki doesn’t really burn over...

Soy sauce, brown sugar, sherry/marsala, microplaned frozen ginger, drop or two of sesame seed oil, minced garlic

Always enjoy Fremont’s BBA Dark Star like-up. Local place is discounting down to $20, so I bought a couple. Chocolate goodness, masquerading as a beer.

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