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

Anyone have a recommendation for who would have the best turkey? D'Artagnan maybe? Anyone else? I would say get a Kelly Bronze. The most flavorful turkey I've ever had. Raised free-range in the woods, hand plucked, and hung 7 days. A couple different places carry it: https://www.kellybronze.co.uk/f...

I'll be doing a local staycation in Huntington Beach for four nights. Looking for restaurant recommendations there and nearby (Newport Beach is close). So far I've identified Watertable (at my hotel) Solita tacos for taco Tuesday A Restaurant (newport beach) Nobu (neport beach) I need at least one ...

A lot of it is marketing. Obviously an oaked CA Chardonnay is very different from a German riesling, but both would be served in the "white wine glass." I assume that's why Grassl/Glasvin went with a naming scheme that isn't so prescriptive. Some whites you do want room to breathe, for me,...

Food is pretty good at Carousel. Classic. Used to love going there after 10 on weekends for the music and dancing. People got rowdy.

Have been wanting to hit up Anajak for a while. They do such a good job with their ig. Have to say that I've only been in LA for 5 years but the thai food here is pretty outstanding. And I lived in SE Asia for a few years. I also like Spicy BBQ in Thai town. Anyone have any recs for Peranakan/Nonya ...

They're bottom out because each shelf holds two rows of wine, so to maximize storage you arrange the bottles neck-neck. You can choose to store neck out but you'd lose significant amount of storage space for your back row. Got it, thanks. How do you label or identify your wine? CellarTracker digita...

They're bottom out because each shelf holds two rows of wine, so to maximize storage you arrange the bottles neck-neck. You can choose to store neck out but you'd lose significant amount of storage space for your back row.

I'm far from an expert but I did do some research before buying. Yeah they're mostly the same, some people do use mini-fridges. The advantages of getting a wine fridge would be bottle placement and temperature read out, granted the temp readout may not be accurate anyways. In either case they are se...

Outdoor space is very nice. Pizzas pretty good, not quite like Naples - the one here uses cow's milk mozzarella instead of bufala. And if I may nitpick, the dough was slightly undercooked. But now that I know how they roll, I can probably ask for 1min more hang time, next time around. It's funny. W...

Been meaning to try forever, but just finally had L'Antica Pizzeria da Michele as a takeaway. As far as I understand, this is the first ever satellite of the famous da Michele pizzeria in Naples (which claim to be the birth place of pizza, pretty much). Contrary to that one, who only serve Margheri...

Just a heads up: WE customer service is terrible right now and has been since March. I get it's the pandemic, but I simply cannot reach anyone. I've tried chat, email, and phone. No responses via the first 2, on the phone wait for 20 minutes then get disconnected - every time. It's a shame they're t...

FWIW - more on the concept of board sauces -> https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/board-sauce-recipe-adam-perry-lang Charred and Scruffed is one of my faves. All the concepts really took grilling up a notch for me: increasing surface area for maillard, basting, board dres...

DTLA dining will be particularly devastated with no after work and work lunch crowd. I'm surprised Nick + Stef's hasn't closed for good yet (though, I'm happy they haven't) since I don't believe it's considered a particularly trendy or cool spot, and I thought it survived off of the work crowd. I'm...

Love this thread. I know Jimmy Butler's favorite was Sassicaia, introduced to him by Mark Wahlberg. So I imagine a lot of athletes are getting their recs/wine from other celebrities.

This. I've been to places where after a few years it's a new joint. I walk in and notice its the same people. I asked them once, and they flat out said people in LA get bored. So they run with a concept for a couple years, then rebrand etc. It's the same with people here - you throw a party, send o...

Glad to see you had that much time on your hands. I've never been to Sqirl, nor am I in favor of mold, but I do think this particular kerfuffle is ridiculous. I'm sick of people getting hysterical. Food safety regulations always err on the side of caution, based on tiny possibilities of risk, and I...

Right, because mold is obviously, unequivocally and always an evil sign of unsanitary conditions. That's why I never eat cheese or dry aged meat, or take penicillin. Wow I don’t get why you are defending spoiled jam. If you want to risk it that’s on you but Sqirl is a restaurant that serves the pub...

Sqirl in a jammy situation https://la.eater.com/2020/7/13/21322591/sqirl-mold-jam-jessica-koslow-workers-unhappy-unsanitary-toast-los-angeles-news Nationally-known Virgil Village restaurant Sqirl came under fire over the weekend after allegations of questionable food handling practices and mistreat...

APL Hollywood takeout? Be there sat...worthy...or should I just do in-n-out? APL is great - it’s Adam perry Lang and Jimmy kimmel’s joint. Lang of le cirque, Daniel, Daisy Mays fame. Their take out plates are good like chicken fried steak with mash, greens, and gravy. They also do a great matzo bal...

A little off the beaten path but there's Babita restaurant in San Gabriel about 10 or so miles east of Downtown LA if craving elevated Mexican food. It's been awhile so not sure how it is these days, but a change of pace from the various taco shops and more casual restaurants in the area. Babita is...

Another vote for single zone. I find that in multiple zones, the zones are always battling each other and constantly running the compressor, even Eurocave.

I also use this chilled drink calculator for how long to chill: https://www.omnicalculator.com/food/chi ... ling-hacks

Yes can use them like green onions, which is to say don’t overcook it. They’re highly coveted in Chinese cuisine and often used in stir frys like double cooked pork belly. Also great in sauces as well. I like them most raw and paired with Karasumi - Japanese bottarga. This is awesome info. I had tw...

I know they are referred to as garlic scapes on some varieties but this is different garlic. I picked 6 head from my garden this morninnd while cleaning them I felt it a waste to toss the stems as they could be of use. Can I use these in a similar way to say leeks or green onions to add a mild garl...

Perle, a new French restaurant just opened in Pasadena and I’ve heard good things about the Chef. We badly need a good French restaurant on this side of town. the menu looks so typical pasadena. Really basic french food. Miso Salmon, Coq au vin, steak frites. Yeah the menu seems a little early 2000...

Philip - the crumb looks great, pity that the flavor didn’t match. Was there any whole wheat flour in the mix? I’ve been finding that the whole wheat flour is adding another dimension of flavor to my loaves. This was 100% AP. I’ve done it with a cold ferment and that works much better flavor wise. ...

On the subject, does anyone have a great rec for a high quality break knife? Prefer one of high quality which can be sharpened relatively easily (yes I know how to do this reasonably well). We have a Shun bread knife which while fine is pretty awful to sharpen as that metal is super hard and genera...

Has anyone recently taken WSET Level 3 online? I was hoping to test for Level 3 this year but it seems unlikely in-person classes will resume within the next few months, at least here in NYC. I'm interested in taking the self-study online version, but have heard from a friend that it's very clunky ...

Mac and cheese - blend of raclette, gruyere, butterkase, sharp cheddar, Colby jack. Paired perfectly with 2017 Bodega Chacra + Roulot Mainqué Chardonnay.

Shocked how good this came out!!! [worship.gif] https://www.instagram.com/p/CBt492BJHAK/?igshid=1ii31fl28387o Nice. Looks like you were able to get some good smoke and crust on it. If you have the time plate ribs are pretty straight forward. Bone side down at 275 until crust sets (~5 hours) then sp...

CalebJoseph wrote: ↑June 24th, 2020, 5:06 pm
Andrew Kotowski wrote: ↑April 3rd, 2020, 9:55 pm If you’re on the west coast, try https://tailsandtrotters.com/
Good call. Their pork is fantastic, and luckily available at the butcher shop a half mile from my house.

Oh yes fantastic. They’re recreating Iberian pata negra in the PNW. Fed hazelnuts!

Meatnbone out of Miami has really good pork and beef. They have several cuts of Iberico pork from Spain - just amazing. They are also an authority on picanha - sourcing A5 Miyazaki, Aus 8-9 wagyu, Uruguayan grass fed, USDA prime. Highly recommended.

Had a 2014 Pierre Baillette Coeur de Craie Verzenay Grand Cru. Disgorged 3/19. Blanc de noirs. Full-body and rich - creamy, yeasty, bready, with red fruit. Nice little grower champagne.

I did the WSET level 2 online during shelter in place. Like others have said it was extremely easy and the information was pretty basic. I did have wine knowledge prior to the course but it was mostly concentrated in specific areas like Burgundy so it was good to learn about Australian rieslings or ...

except orange chicken, I don't know why, but there's not a single Chinese restaurant that can make Orange Chicken well. Walnut shrimp I agree with. Yeah it's hard to beat Panda orange chicken...is it because Panda:orange chicken like Heinz:ketchup? Have you ever had Trader Ming's orange chicken? Pr...

This was Jim Lahey's No-Knead recipe. Pretty good texturally, but not much flavor.

I always find that the best Chinese American food is actually at the more authentic Chinese restaurants. They always have a few Chinese American dishes in addition to their more authentic/regional fare. And that's how I grew up - at restaurants I would want to order Peking Pork Chop and Walnut Shrim...

Waiting on my 1st Eurocave. Should arrive this next week!!

Very sorry for your loss. There's never enough time.

Thanks so much for setting this up Charlie! Much appreciated and for a good cause!

-Philip

Search found 39 matches