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

EASTER DINNER: Duck leg confit by sous vide (D'Artagnan, 158°F x 17 hours from frozen), with ginger-chili glaze (btw it's not burnt, but I did over-reduce the glaze, so it is very dark and sticky, still tastes great), sushi rice

Aaron Franklin of Franklin BBQ has a new book out about about grilling steaks, "Franklin Steak". Bryan Flannery gets prominent mention.

OHHH: Look at that!

(167-degrees x 13 min)

Cedric Bouchard Val Vilaine

Bone-in pork loin chop sous vide in ChefSteps fig & apricot mostarda sauce, steamed baby bok choy, couscous, tri-colored ozo pasta, split baby garbanzo beans, red quinoa (Wegmans Golden Jewel Blend)

Standard Bordeaux bottle please.

Cream cheese cloud cake, with black tea-infused silky* whipped cream and fresh berries

*With xanthan gum, made in an iSi Whip

Dessert for a Rhone dinner: Black plum tart, silky whipped cream

Brandon R wrote: ↑
April 8th, 2019, 8:50 am
I saw Alton Brown use a food processor to "grind" meat for a burger, so that's what I did. They turned out great and, truly, it's not that much more effort.

How did the texture compare to a meat grinder?

Sous vide warm carrot salad with Indian chaat masala spice blend, cilantro, mint, lime juice, EVOO and Greek yogurt

Fascinating! Thanks for posting.

Four of us Berserkers (Steve, Yurin, Dan and myself) checked out a new BYOB venue in North Andover MA, Amici's Pizzeria. https://www.yelp.com/biz/amicis-pizzeria-north-andover?osq=amici%27s This is their new location, which is much bigger than the now-defunct tiny original nearby, with perhaps seati...

English-cut, bone-in Midwestern prime shortribs

Quick and easy weeknight dinner of sous vide pork chop, raw Brussels sprout salad, stewed Granny Smith apples (and N.V. Elaborado Por Masia Puigmolto Cava Conquilla Brut Rosé, which is a deal at $13.59)

Anyone know what states you can purchase wine at Costco without a membership? Costco is about 45 minutes away and I pass three Sam’s Clubs on the way. So kept my Sam’s membership when they opened. There are zero wine deals there but haven’t checked out to see if my local Costco has the deal you guy...

Sous vide "Midwestern" filet mignon from Flannery, with ChefSteps Périgord Black Truffle sauce, celery root purée, raw celery root salad, paired with 1982 & 1989 Château Grand-Puy-Lacoste (2 bottle of the former, 1 of which was heat damaged) The second time I've made this. 8 x 6oz steaks were air-dr...

Caesar salad with two colors of kale, and two colors of radicchio (including a round white one with red streaks that I've never seen before), mint, cilantro, and Parmigiano-Reggiano "frico fa respirare i morti" (crisps so tasty they can make the dead breath again!) Dressing is a ChefSteps recipe (bl...

Kevin: seared with mayo? Never heard of that but I'm curious. Why that versus oil or dry? TIA It's all the rage in online sous vide forums, but obviously controversial. I did an experiment and found it gave a slightly darker crust when searing in a non-stick skillet at 450°F, and there was no notic...

DILL-BRINED: Sous vide Atlantic cod loin, served chilled with sun-dried tomato-olive-farro salad, crème fraîche Followed ChefSteps's recipe, but couldn't find halibut so substituted Atlantic cod and raised the temp from 109°F to 113°F x 40 min, which is the usual temp I use for cod loin. https://www...

Eric S n y d e r wrote: ↑
March 27th, 2019, 1:54 pm
Just wish they would ship the estate wines with the MB...

Yes indeed. The 3 Estate wines came in a 6 bottle shipper, so plenty of room for my 2 measly MB bottles.

Estate wines arrived today by FedEx: 2017 Ridge Chardonnay Estate 2016 Ridge Merlot Estate 2016 Ridge Cabernet Sauvignon Estate what are they getting for the cab estate? My 2016 Monte Bello arrived today, for those wondering when the east coast shipping would commence $58.50 Monte Bello Collector p...

Estate wines arrived today by FedEx:

2017 Ridge Chardonnay Estate
2016 Ridge Merlot Estate
2016 Ridge Cabernet Sauvignon Estate

FLOATING ISLAND: Aka, île flottante, is commonly composed of poached meringue floating on crème anglaise, drizzled with caramel. Inspired by a recipe from Chef Laurent Zirotti, for a recent dinner party I served a "pre-dessert" version that was prepared with meringue and crème anglaise that were sou...

Siberian sturgeon caviar (farmed from Marky's), cauliflower-Yukon Gold potato mousse (recipe from D'Artagnan)...course #1 for Neil P's 40th birthday party

Served with 2004 J. Dumangin Fils Champagne Extra Brut

Waltham Ma, Hundred Acre $329, one left as of 3pm est. I got 2! Wow, great price. As of yesterday at Waltham MA: '15 Hundred Acre Kayli Morgan Vineyard Cabernet Sauvignon, $339.99, WA100 (6 bottles on shelf, OWC in back)...would buy some, but it doesn't sound very flippable '15 Brane-Cantenac, $63 ...

Otto Dobre wrote: ↑
March 19th, 2019, 12:45 pm

Gerry Morrisey wrote: ↑
March 18th, 2019, 10:32 pm

Otto Dobre wrote: ↑
March 18th, 2019, 12:46 pm
Gerry, can you please post the Costco item #, if you have it available.
It was 21006
Thanks Gerry, unfortunately 2009 is the only vintage available in San Diego, and for $145.

Waltham MA has only 2009: $143.89

TUESDAY NIGHT DINNER: Sous vide Angus NY Strip steak (130°F x 3 hr), oven-roasted carrots, glass of 2015 Chateau Siran Margaux Tossed pealed carrots with EVOO, salt, pepper and spread in a single layer on a cookie sheet, roasted 400°F x 25-30min until tender and browned and finished with a squeeze o...

I've been washing my Schott Zwiesel Tritans (titanium crystal) for years in a dishwasher with some Cascade liquid soap. Only a couple broken, but due to my handling not the dishwasher.

As for a few spots, who cares?

lleichtman wrote: ↑
March 14th, 2019, 3:57 pm
Got my annual not this year letter. Now on 10 years waiting. Kind of useless at this point.

I'm betting you'll get on next time.

Christmas in March. Fall 2018 offering arrived fine (61°F bottle temperature) today by UPS 2nd Day Air. Tissue-wrapped, in a styrofoam box (unlike the wooden case for the Spring offering). FWIW, the route it took, according to UPS was (high temps were between 53° and 72°F): Tues 8:50-11:18PM, Sylmar...

ATLANTIC SALMON: Dry-brined in 4:1 salt:sugar x 10 min, rinsed & dried, and sous vide 118°F x 40 min ChefSteps' Thai Green Curry sauce (lemongrass, garlic, ginger, dates, Thai bird chilies), with raw red pepper-cilantro-mint salad and rice. Not the prettiest plating, but quick and tasty.

The recent America's Test Kitchen episode "Sous Vide for Everybody" is available online: Features how to sous vide NY strip steaks and 167°F/75°C eggs (the best temp IMHO), as well as reviewing various immersion circulators. https://www.americastestkitchen.com/episode/615-sous-vide-for-everybody?fbc...

Received UPS notification Tuesday that wines from Fall offering are shipping UPS 2nd Day Air this week to arrive Thursday.

Temps (Hi/Low °F for Tues, Wed, Thurs):
Oak View CA: 71/45, 66/43, 67/48
Topeka KS: 55/52, 60/38, 41/30 (seems like the middle of the country!)
Boston MA: 46/26, 46/35, 54/44

Robert Dentice wrote: ↑
March 6th, 2019, 9:09 am
Thanks for the info. Boston is unfortunately not an option.

Let us know if you discovery anywhere in Chelmsford!

I agree with all your points, but I would say that of all of them, price point (and what people are willing to pay to eat out) is the biggest factor. IMHO, when you get outside of NYC, SF, Paris, London, etc. there are simply fewer people that are willing to spend big dollars on eating out. I const...

I am having dinner with a chef friend tonight and he suggested JoJo, Jean Georges' first restaurant. I didn't know it still existed, and said as much to my friend. He told me he passed by it the other day and his surprise at seeing it still there was what made him suggest it. I am sure it's been 15...

This blackmail tactic by Ridge is not good, wineries that tie lower level wines to get the allocated ones should be dropped. If enough people drop them then they will lose the arrogance, their are to many nice people to buy wine off in California to be putting up with this bullshit. It only seems t...

Looking for options near Chelmsford, MA for tomorrow (3/6). Thanks in advance. Not a lot of legal BYOB in MA, unfortunately. Here's some in the Boston area: https://www.boston.com/food/restaurants/2019/02/08/10-restaurants-where-you-can-byob-in-the-boston-area I would recommend Sam's Kitchen in Wob...

FWIW, I was on the Ridge MB mailing list years ago. My last vintage was 2010, with an allocation of 6 bottles. Now that I signed up again (same account), my new allocation is 2 bottles (although that may have something to do with the low yields that year, I don't know), and I need to purchase the 3 ...

My go-to spot in Philly has become the bar at Vernick. LOL, I know I'm in the minority, but the two most over-rated restaurants in Philly are Vernick and Zahav. I've so tired about hearing about them in every single foodie article about Philly. Jungsik was outstanding, although our Dominus was cork...

Not a winery or vineyard, but you all still pronounce it wrong: Tokaji toh-keye-yee https://forvo.com/search/tokaji/ Tokaji: Toh-kye-y (kye like (good-)bye ... with a short added "y" like in y(ou), emphasis on Toh Gerhard, that is definitely not correct. I've spoken to a native Hungarian about this...

This just seems like the Polack method to me. Far more efficient would be the reverse sear method where all the steaks could go in at the same time and you could pull the steaks out as they come to the desired temp. That way you could use your sous vide in the meantime for something its actually go...

I have what may be a silly question about SV. How do you handle a steak dinner where various people want rare, medium rare and medium. (We’ll assume we don’t invite people who eat steak well done [stirthepothal.gif] ). [Multiple baths, and changing the menu are cheating!] One of the most common que...

It's pretty clear we are all engaged in a pretty silly pursuit. Most hobbies are.

Next time you are in Philly, check out Serpico. Fair point. I have known Chef Serpico for years since his Momofuku Ko days. I went early on and was very disappointed knowing how talented he is. My last meal in Q4 last year was significantly better. I've never had anything but a gloppy, disappointin...

TAMAGO KAKE GOHAN: Japanese-style raw egg in rice, with a sous vide confit egg yolk on top For the TKG, I followed Kenji's recipe on SeriousEats, seasoning with soy sauce, salt, Aji-no-moto and furikake https://www.seriouseats.com/recipes/2016/04/tamago-kake-gohan-egg-rice-tkg-recipe-breakfast.html ...

Jmigliano wrote: ↑
February 28th, 2019, 1:09 pm
Thinking of joining futures of Monte Bello, about how long would I need to wait to drink them upon arriving.

Ideally, 10 years or more.

Robert Dentice wrote: ↑
February 28th, 2019, 9:02 am
Stephen Starr has never impressed me with food quality.

Next time you are in Philly, check out Serpico.

Going to Jungsik for the first time this weekend (also Olmsted and BAM) and planning to byob (which according to their website is up to $75/bottles not on list, limit 2). Doing the full tasting menu and going to bring a Salon and something else. Sounds like quite a few of you have been there before...

Not a winery or vineyard, but you all still pronounce it wrong:

Tokaji

toh-keye-yee

https://forvo.com/search/tokaji/

Search found 1018 matches