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

Only thing left of value now is the Obituaries space.

A few years ago, under duress from my SIL, whose daughter was hawking, I tried Samoas and one other unremembered variety. The memory almost makes me retch.

Shattering and horrible news, RIP, Frank.

I had a Baratza for several years until the motor burned up. Replaced it with a Rancilio Rocky which is far sturdier and has been going like a champ for probably 8 years now. My Rocky is 10, and I would rate it as a superb machine, light years more functional and sturdy than the Baratza it replaced.

That ‘recipe’ is spam.

Including tomorrow, 10 opened, none added. But I have some tragically (comically?) strong impulses at present.

Berserkerday notwithstanding, January is going to leave a mark.

Me, too! Thanks, Dan.

Opened the 2015 last night for one glass, and I heartily concur on all above notes. Can't wait to see how it develops.

For the ham, I would happily sub a few slices of Katz's pastrami.

And, over medium, with crisp edges and a sprinkle of Maldon flakes.

Aren't late 2000's Hong Kong auctions exceptionally suspect? A lot of rejected Rudy bottles were making there way there, weren't they?

I got nuthin to add, except good luck to you, Jay!

If you see some residue on glassware, it can also be an indication that you're using too much detergent. I usually add a healthy glug of white vinegar to the bottom of my dishwasher before running. You can fill the rinse aid with white vin, too. It does not leave an odor but does help decrease any ...

Nine men out, zero in. Haven’t bought since 8/3. Well, vermouth and whiskey do not count, according to the rules posted at Binny’s.

I have no experience with Misono, but there is a good discussion re the 440 and suggested alternatives in the price range. The last post is most valuable.
https://www.kitchenknifeforums.com/thre ... ost-473711

Mark, I used breasts, and the low-heat cooking resulted in tender, juicy chunks.

What they said, good fun!

Jay, thank you so much for that recipe. Marjorie and I were going nuts tonight, couldn’t keep our noses out of our plates. Absolutely delicious!

I'm now considering if it would be considered bad form to bring a pecan pie down to the concierge desk with just one slice missing. What do people think? Nuh-uhh. I am thinking that anything that is not individually wrapped might create hesitance. We are trying to figure out what to use as edible h...

I do not generally decant, but I do tend to consume wines over two nights, so if it doesn’t show on night one it gets a second chance. I also do not decant my wines these days. I used to be a religious "decanter". I am more pleased with trying a glass on night one, re-corking the bottle, ...

David K o l i n wrote: ↑November 15th, 2020, 7:53 pm
Robert Pollard-Smith wrote: ↑November 15th, 2020, 7:37 pm I so want to make this (since first posted), but I would be assigned the of task eating the whole thing.
That would suck

Well, the shaming part would, but the eating part, I doubt.

I so want to make this (since first posted), but I would be assigned the of task eating the whole thing.

The most helpful things: - Provenance and condition of the wine; - Serving temperature; - Preparation of wine (eg. decanted or not, how long, etc). All drastically affect a tasting note. Compare a) a wine bought on the auction with poor levels, tasted in a hot room, popped and poured; with b) a win...

Change to... “my waking hours”, at this point.

2006 Domaine du Pégau Châteauneuf-du-Pape Cuvée Réservée - France, Rhône, Southern Rhône, Châteauneuf-du-Pape (11/6/2020) Consumed over 8 nights, using VacuVin/refrigerator. From opening to last sip, a very expressive nose of leather, minerals and red fruit. Medium body, luxurious mouthfeel without...

7 consumed, no purchases. I barely even look at the offers in the email. Is this some kind of illness? Do I need an intervention?

Just finished a 4-pack of Modern Times Spaceways. I do not know how long they have been in the Chicago market, but they are more than welcome. Delicious.

I don't know what this is called, but it looked/sounded tasty (stolen from Kitchen Knife Forums)...

2 oz mezcal
1 oz Carpano Antica sweet vermouth
½ oz green Chartreuse
2 dashes chocolate bitters
Orange peel, for garnish

D Zurcher wrote: ↑October 17th, 2020, 12:55 pm Wow-somehow I've never heard of this...

You need to hang out around the Umlauts.

Nola Palomar wrote: ↑October 17th, 2020, 6:47 am Berserkerfest Offline centered with a huge Spanish feast including a grand paella in the center. Reminiscent of the Offline in Chicago years ago at Mel Hill's house!!

All the above sound amazing!!

That would be grand, indeed, Nola!

One thing I have missed a lot is the monthly wine dinners with my Burgundy group. I cannot wait until we can start getting together again. I will go to wherever and eat whatever. I just want us to be able to get together. That is what I have been dreaming about. Getting together again with my frien...

Brian Tuite wrote: ↑October 10th, 2020, 8:05 pm I use a butter knife on my ribeye because it’s tender not tough.

Abomination!!!

CA reserve NY strip From Flannery... 7 hour salt, one hour at room temp, 115 degrees plust 3 minute rest... I approve the Rareness of said Strip, Robert Pollard-Smith. I like saying your name. Sounds like I am addressing a member of the House of Commons. Well, you got the common part right, at leas...

Brian Tuite wrote: ↑October 9th, 2020, 7:45 pm It’s right here in Robert Pollard-Smith’s photo although his doesn’t go the length of the steak.

That chewy NY Steak tendon

1DA18948-8212-4A8F-B57D-97B42D097555.jpeg

That, my friend, is why Our Creator issued us steak knives at birth, no?

CA reserve NY strip From Flannery... 7 hour salt, one hour at room temp, 115 degrees plust 3 minute rest...

04DB77E3-A245-444C-A5EF-FC516DF4CD18.jpeg Tonight’s Home cured pickled tongue J-Nine’s fave, huh? Love me some tongue. Due to ‘incidents’ with enoki mushrooms and buttercream frosting, those are off my list. Not a fan of tripe, and canned vegetables are to be consumed only in dire planetary emergen...

Seconding the Kali blend.

Last time I went into one to get a bag of chips (I figger they can't screw that up) the radioactive bacterial sheen on the sliced 'meats' lit up the store.

8 Men Out.
Zero in.

I really struggled to not pull the trigger today on some desirables, wanting to keep the clean sheet going.

The COVID-19 seven pounds are possibly telling me I should be flipping the pattern.

Slight thread-drift, but I've decided to take the plunge into Epsresso and was looking at entry-machines. Any thoughts between the Rancilio Silvia, Breville Bambino Plus, or Gaggia Classic Pro? I'm attracted to the learning curve of the Rancilio but don't know how steep it is. Last week, delivered ...

6 in, 8 died magnificent deaths.

nopenopenopenopenope. Salt only.

By proclamation, Potato is vegetable.

Purchased zero. Consumed 5.

Binny’s just sent me a lovely bouquet.

As an aside, Culver's custard, last two visits (different locations) had a new, not very pleasant chemical taste. [barf1.gif] When you arrive at a certain age, one should allow oneself a certain amount of meat credits per week/month. I am no longer wasting them on FF burgers. I will, however, allow ...

I am a simple man... hopefully, they would be crowded, noisy, and not a mask in sight.

When the hangars were on sale, I ordered burgers for the first time, and I can not believe what I have been missing.

Due to the bad influence of a Berserker, 17 in.
Due to the plague, only 5 out.

Crap. Now I have to go to offsite and figure out a way to stand up 12 bottles. Fun, this will not be.

Check has been deposited. Just in time to be shelled out for the 17-y.o. wall oven that died.

Update 2, AIG cut a check today.

Update... after repeatedly checking my AIG claim status online, and always seeing that “document not received” message, and sending emails daily to them, they assigned me to a new agent who now lists all of my required docs as received. Fingers crossed.

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