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

Swamis is OG. Have some Monkish coming in Wed, choking down Pliny until then

Andrew Kotowski wrote: ↑February 24th, 2021, 6:38 am Happy to wake up to those pics any day.

Derp. Meant "wake up."

Clearly, I was not yet fully awake.

Happy to take up to those pics any day.

I hope everyone here takes the following comment in the spirit with which I offer it, which is in pure jest. That disclaimer aside, I have to chuckle at the irony of a bunch of wine-geeks who, by 99% of the World's standards, spend way too much money on wine sitting around commenting about the luna...

Surf and Turf! Flannery filet tail and Mexican Brown shrimp from my local fishmonger (Gemini). Shrimp marinated using Bobby Flay’s ginger soy lime marinade.

T. Altmayer wrote: ↑February 20th, 2021, 8:55 am What seasoning did everyone use?

I use 1:1 salt, pepper, chili powder, granulated garlic and .5 max oregano (same thing I use for tri-tip). Would probably go well with a shot of bourbon-barrel aged smoked paprika in there, too.

In normal operation they were (very expensive) prix fixe ONLY and it included wine pairing. So they rarely sold wine by the bottle. The night we were there I think we were the only ones ordering off the list. Pairings were okay, not great. I'm sure they maximized profits. Think Trevari sparking win...

Probably late to the party, but I'd grill it. I picked up a couple over the summer and they were spectacular, dual-zoned. Don't be afraid of a little pink, either. You're in for a treat!

@Bud - that looks fantastic!!!

Case of Fort George Matryoshka and associated variants arrived today, so I dipped in an pulled a vanilla out. Great stuff this year, with a little more booze from Buffalo Trace and Westward Whiskey barrels.

I’d hit that.

Would have liked to see Travis Allen on this list. He is crafting insanely good wines at Kobayashi! +1 +2 - perhaps due to small production, name/brand recognition is not quite there yet, but wonderful wines and certainly on the path for redefining Washington Wine. His Marsanne is ridiculously good...

We have seen every episode and really enjoyed them. Sure, he is a bit goofy, but he does not take himself too seriously, and seems like a genuinely nice guy. With all the serious shows featuring advanced techniques and endless competitions, I find him extremely refreshing. Cheers! Marshall Probably...

Seeing this resell for $150 a bottle is laughable. Glad to see you didn’t get robbed at secondary.

Rib-eye I grilled is five or six posts up; if your NY was more marbled than that, I genuinely don’t know what to say

Edit after you added a pic - that NY is crazy! But yeah, my ribeye was even more over the top. Takeaway, imho, is that we got a great deal.

Which did you like more? Great question. The rib-eye is always my favorite... but this one bordered on being too marbled, almost Kobe style. I get it, people pay gazillions of dollars for that, but it’s a different experience. The NY was fantastic, with the fat giving it an unctuous mouth feel that...

Can’t complain - two of the best steaks I’ve had and I’ve had a few steaks

Final product - both the rib-eye above and a NY.

Feels like I’m obligated to share this on the Steak Porn thread, too. BD offer from Morgan Ranch, 14 oz wagyu. Winning.

Ordered all four ribeyes and got 2/2, but wasn’t sweating it too much because my wife likes NY. Then I got one of these out for tonight...

+1 with Paul. Totally fine steak and I enjoyed the flavor. Yes, I'm a big Flannery fan

Wheeeeeeeeeeee!

Funk coming out of the vac pack was rough, but mellowed out after a few minutes. I thought the flavor was great, and I only dropped a layer of salt on it. That said... texture was strange for me. Felt a bit spongy to me, which was not in my wheelhouse.

Hangers last night were spectacular though!

Grilled some hangers last night and they continue to be the best deal in meat with a 35% off sale like the one we had for Berserker Days. Served with chimichurri and a Loetje-inspired sambal sauce... and a lot of great wine (05 Jamet, 93 Quintarelli, etc)

Maybe I should be drinking your bottles, instead, then

My experience with the Gold (checking in ~6 months ago) has always been that it's hot. I don't remember the oak as much as I remember it being thin with heavy alcohol on the nose and finish. I drink quite a bit of Barrel Proof/Full Proof bourbon and most of those bottles have a better balance betwee...

You suck. I have to drive over to Seattle for cans

Agree 100% that ER is great, and it's readily available in WA state. Not as big of a fan for Buffalo Trace for manhattans. Funny now that you mention it, I've rotated BT out of my regular line-up. My local QFC has a $26 EC store-pick that I backstopped pretty hard and I've been using that as a mixe...

Agree 100% that ER is great, and it's readily available in WA state. Not as big of a fan for Buffalo Trace for manhattans. Funny now that you mention it, I've rotated BT out of my regular line-up. My local QFC has a $26 EC store-pick that I backstopped pretty hard and I've been using that as a mixer...

Recently started buying various bourbons to try. I was able to grab my first bottle of Blantons, for retail. I had a decent pour two nights in a row but I am not impressed. At the 60 bucks I paid, its fine, but I would be pretty upset at tasting this for some of the secondary prices. It's overrated...

Brandon R wrote: ↑February 3rd, 2021, 1:21 pm
Andrew Kotowski wrote: ↑February 3rd, 2021, 12:29 pm
Brandon R wrote: ↑February 3rd, 2021, 8:02 am
Haha...I've done that plenty!
Plowing through a bowl of ramen right now... and I just took my shirt off
Just don't pull a George Costanza and go shirtless for...other...activities.

I do LOVE pastrami sandwiches...

Looks really tasty. My dress shirt is glad I didn't eat this today. I'd splatter like a son-of-a-gun I'm sure. Having zero pride or self consciousness, i wear the apron i cooked in as well as tucking a kitchen towel in my shirt spreading as wide as possible. Haha...I've done that plenty! Plowing th...

It's readily available in Cali. Tastes disgusting (my friends call it jet fuel). Besides the status symbol, there's really no allure. The silver label, Moutai Pure Joy, is shockingly good though. Aromatic and fruity, reminds me of a sweet Riesling at times. Gotta say I’m aligned with Curtis on this...

This is a terrific stout I picked up in Astoria. Delicious with or without food. Never had a can before last week and no nothing about Our Mutual Friend but I’m on the lookout for more. 41120517-DA6E-44D0-8886-C58C30090089.jpeg Where at Doc, I’m headed there Sat. to pickup some bottles at Fort Geor...

That lamb shank and lentils dish looks amazing.

This thread. Wish I had an extra hand to give some of these post three thumbs up!

Dinner tonight was elk flatiron with chimichurri, on a bed of Hoppin’ John (Sea Island Res Peas and Carolina Gold rice). No wine tonight - Matchless Hop Giant DIPA.

Really enjoying this Matchless West Coast DIPA while I grill!

BRhoades wrote: ↑January 27th, 2021, 5:20 pm

Any recipes you're a fan of in that Williams Sonoma Fish book you've got in the stack? I've got it sitting next to me

@Barry - perfect timing for the Montee story; I just picked up my first one (2018) this week! Followed.

Totally hit the chards on this one.

Couldn’t resist the aged pack. Looking forward to trying the wine!!!

Prairie Bomb beers were great! I haven't had any in the last couple of years, but they were on the short list of flavored stouts worthy of a stupid price point.

Brian Tuite wrote: ↑January 26th, 2021, 4:59 pm Can this order be combined with my previous order earlier today to save freight?

I think that's the question of the day

Looking forward to it, after obsessing over Lennox Hastie's 172 day dry-aged steaks

BRhoades wrote: ↑January 26th, 2021, 4:15 pm
Andrew Kotowski wrote: ↑January 26th, 2021, 3:12 pm Vacation Trips - TIPA. Have to admit they make a great triple.
Love this beer, Its Nelson heavy which makes me a happy camper, hides the alcohol so well.

Cheers,

Bud

You've been a Nelson groupie for years; I searched out the Alpine Nelson because of your posts!

They are NOT aged. Actually, Our steaks are wet aged 30 days and then portioned into steaks and blast frozen. Sorry about that, I could have sworn I read somewhere they weren't. Read too much stuff today! pileon You were likely referencing the post somebody made comparing Flannery's dry-aged meat t...

Vacation Trips - TIPA. Have to admit they make a great triple.

ClarkstonMark wrote: ↑January 26th, 2021, 2:34 pm
Andrew Kotowski wrote: ↑January 26th, 2021, 12:44 pm Monkish Intersections
I drank that last night as well.

Nice DIPA. Very citrusy.

Grabbed 1! would be great if i can combine with my previous order....

Monkish Intersections

Mike Maguire wrote: ↑January 26th, 2021, 10:59 am Not letting me complete the order, I get an invalid code pop up every time I try to check out

See notes above about where to enter the code; have to edit cart vs. wait until end. I did the same thing

Marshall Manning wrote: ↑January 26th, 2021, 9:50 am Just a small order to try some hangars and the Berserker blend. My first Flannery order.

You know how much I grill

Hangers are probably the single best product for the price point out there, imho. I think you're going to love them!

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