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

Slightly off topic (what else is new for a WB thread?), but coupled with the thread on the Wine Spectator, I am always surprised that they don't review the SQN wines and various spin-offs more. They can do an entire article on Rhone varietals and never mention SQN. Whether you like the style or not...

D@vid Bu3ker wrote: ↑
December 5th, 2019, 4:00 pm
Got the email, and it immediately went in the trash folder. No way it’s worth the silly price.

But you still signed up for the mailing list? It's the same price as the EBA.

Gray G wrote: ↑
December 4th, 2019, 5:41 pm
new lady of the third twin?

Or "Our Lady"?

Strange how little information in email and on website. I'll wait for letter to arrive beFore pulling the trigger Im curious if anyone got the email that didn't get last year? I.e. Has production increased? I just received an offer for the first time: 5 bottles (1 box) of 2016 The Third Twin NUESTR...

I was disappointed. The center was great, but far too much ammonia permeating into it (which I couldn't smell in the packaging). Mid-Dec good by date.

A mini-appetizer of gnocchi à la Parisienne with Schwerter Adrian mustard and toasted Parmigiano-Reggiano

Bill Ackerman wrote: ↑
November 26th, 2019, 9:06 am
Some pros talking pizza and showing their methods on the Breville:

Love the part where they are making the stuffed pizza!

My strong impression is that it is almost always applied right before searing (as thin a layer as possible). Essentially the emulsion enables the oil to adhere more efficiently to the moist meat, and the added protein etc contributes to browning. In the sense that many people feel oil in the sous vi...

Picked up one for the Thanksgiving cheeseplate

$600 https://salastores.com/breville-pizzaiolo-smart-countertop-pizza-oven?gclid=CjwKCAiA8ejuBRAaEiwAn-iJ3rvFGmgtGsrhrLpZkHLRVDtq1ZtuhduWvmSzw2y54dw-4NXM91zTCRoCqAwQAvD_BwE&options=default-title&v=5da13fdcd2e7c1000108d0b9 Thanks, that's a great price, but what is Sala Stores? I'd be a bit nervous o...

Had a great 2+ weeks in China. And yes, the Chinese food is MUCH better than in the US (although unlike Andrew Zimmern, I appreciated good Chinese American cuisine). Had Peking Duck twice and couldn't tell you the names of the restaurants, but fantastic. Never had duck hearts before and now I'll hav...

Tom G l a s g o w wrote: ↑
November 24th, 2019, 7:14 am
WS has it on sale for 45% off, $799. Seems a bit misleading but I haven’t tracked it’s price post tariff.

Thanks for the heads up Tom. I'm going to see if I can get a discount by signing up for their cc.

THE BEST: Waffles I've evah had...Classic Fanny Farmer yeast recipe, but the key seems to be Ron B's new All-Clad Belgian waffle maker

I'd tell them to go @#$% themselves, and then eat all my gnocchi à la Parisienne myself.

On Eater.com, this bartender in Boston claims Kirkland Añejo Tequila is flavored vodka. Surely that can't be true (or legal)? "Cheap tequila gets a bad rap for a good reason: True tequila can only be produced in Mexico, and in specific parts of Mexico at that. Unlike whiskey, rum, gin, or vodka, you...

Just back from Boston, where we ate at Troquet Saturday night. I echo what was said above: wonderful spot with a really nice list. The food is not cutting, cutting edge, but very tasty, properly cooked (lobster not tough, for example) and pairs marvelously with the wine. The staff is a treat as wel...

D0mi S0pk0 wrote: ↑
November 9th, 2019, 3:54 pm
I'd fly back to Boston just to eat at Cafe Sushi again. Spot on recommendations.

Glad you enjoyed it!

I've had XLB at the original DTF in Taipei, and they are the best I've ever had.

Any particularly interesting or unique suggestions for food and wine in these cities? Not really looking for high-end places, since those will be picked by my hosts, but for my time off, what is not to miss? Best Xiao Long Bao in Shanghai? Best Peking Duck in Beijing? Best Crabs in Hangzhou? Wine ba...

Friends just brought back some truffle Maille from Paris. Tiny little pot (I told them to bring as much as possible, but they foolishly ignored my advice).

Mind-blowingly good.

GRATUITOUS QUOTE OF THE DAY: "I look forward to them the way I look forward to finding a new, irregularly shaped mole."

(the French fries)

I'm partial to anything from Jasper Hill.

They used to have a stand at Boston Public Market that sold raclette and grilled cheese sandwiches made with a combination of Landaff and Alpha Tomen.

Yes, I'm still crying that it closed.

I think I posted on here a while ago a side-by-side comparison of a mayo vs normal sear. Although I couldn't taste any mayo, I also couldn't convince myself that it made any difference to the sear. I've been meaning to try it again.

Box is kinda cool. Now what do I do with it?

We had 11 vintages back to 1991 a couple of days ago. The 2008 was really nice, although it was paired against the 2002 and 2007, which are blockbusters (02 was my WOTN). Was the 1994 one of them and if so thoughts? For reasons that make no sense, I still have some that I just never open. I guess I...

We had 11 vintages back to 1991 a couple of days ago. The 2008 was really nice, although it was paired against the 2002 and 2007, which are blockbusters (02 was my WOTN).

It's great to know how things work, but that is often associated with ignoring or discounting evidence to the contrary.

A common problem in science.

Yeah. Just my personal preference. I like what a little higher heat, and actual fire does to meat (and particularly fat), as opposed to just hitting it with fire for a few minutes at the end. I would definitely agree sous vide works best for lean cuts or tough (and fairly thick) cuts. For ribeyes, ...

Worth a read, even if it doesn't change your mind: https://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html Although Kenji is a great proponent of sous vide steak too. Each technique has advantages and disadvantages (as he points out that article). To quote Alton Brown in...

Merrill, sounds like a fun dinner. I've never had the VVF, but I enjoy Tarlant's equivalent (IIRC these are the only two non-greffee champagnes that are made, or at least they used to be). At least N Maillart, Bereche, and Chartogne Taillet also make champagne from ungrafted vines. Good to know. It...

It was assigned seating, and I was fortunate to be seated next to the US representative of Bollinger. She was lovely, articulate, and knew just how much to say about each wine so that the social aspect of the dinner was not interrupted. Merrill, sounds like a fun dinner. I've never had the VVF, but...

I’d actually like to see some investigation into whether storing on the side might be detrimental. https://www.thedrinksbusiness.com/2018/06/storing-wine-on-its-side-is-bullsht-says-scientist/ Yep, that was the article I was going to mention - and why no one has commented on your post as of yet is ...

It was assigned seating, and I was fortunate to be seated next to the US representative of Bollinger. She was lovely, articulate, and knew just how much to say about each wine so that the social aspect of the dinner was not interrupted. Merrill, sounds like a fun dinner. I've never had the VVF, but...

Keeping corks moist was a secondary and later consideration that "made sense" to some. It is not supported by any empirical evidence or based on any significant theoretical advantage when one considers that the inner end of the cork is exposed to close to 100% humidity. The external aspect of the c...

Steve Manzi wrote: ↑
October 21st, 2019, 2:57 pm
Well. I was trying to be nice about it. To ME, the crust is not what "I" like.

For ME, the crust needs to be flaky and moist.

I did say "sorry", but I guess you needed to be an *sshole. You win.

Blocked

The pie filling looks awesome. The pie crust? Not so much. (sorry) Strange, it looks just like the picture of a slice of the same recipe on the cover of their cook book (winners of Best in Show at the National Pie Contest). https://www.instagram.com/p/BzfkGFZgchF/ But I'm sure you know better.

SOUS VIDE APPLE PIE What? Why sous vide cook apples before baking them into an apple pie??? Three reasons: 1) Pectin begins to break down at 183°F, whereupon apples slices will start to turn into apple sauce. And no one wants an apple sauce pie! In contrast, pectin converts to a more thermostable f...

New updated model (improved stone - BPX820) now available - looks like WS only as of this moment, although word is that it it may be available elsewhere. Price increase of $200 in US due to tariffs on Chinese imports. I noticed the price increase, but hadn't hard about the new stone. Which is great...

Mike Reff wrote: ↑
October 18th, 2019, 6:43 am
Is this starting to ship?

Next week.

Steve C is organizing a Burgundy dinner at La Voile on Newbury St Boston on Monday Jan 13th 2020. The wines are from Ansonia Wines in Newton, and their owner will talk to us about them and his experiences as a small wine importer. Details and link to purchase tickets on the WB Offline board: https:/...

SteveC is helping organize a wine dinner at La Voile Boston , featuring wines imported by Ansonia Wines . La Voile is of course one of the best French restaurants in the Boston area. But if you are not familiar with Ansonia, you need to be. They are a boutique wine shop in Newton that imports a fasc...

You need to demote Burger King, now that they have an Impossible Whopper.

Honestly, it's completely baffling to me that any person of sound mind would ever expect a non-meat Whopper to be any less crappy than the meat version. Based on previous experience with Impossible meat, I wasn't hopeful. But we scientists have to do experiments, we can't just make assumptions. Eve...

Honestly, it's completely baffling to me that any person of sound mind would ever expect a non-meat Whopper to be any less crappy than the meat version. Based on previous experience with Impossible meat, I wasn't hopeful. But we scientists have to do experiments, we can't just make assumptions. Eve...

Joe B wrote: ↑
October 4th, 2019, 4:23 pm
I’m waiting for impossible veggies, made from meat but packed with healthy stuff.

Arby's already came up with the "Meatable":

https://hotair.com/archives/jazz-shaw/2 ... made-meat/

Can't say how healthy it is.

CONGRATULATIONS BURGER KING: You managed to create the worst burger I've ever had, the Impossible Whopper OK, I'm a bit late to the party, but I was driving home tonight, saw the sign and thought I might as well try one. As I noted below in this thread, I've previously have a gourmet Impossible Burg...

Michael Bowden wrote: ↑
September 30th, 2019, 5:44 pm
How was Inn at Little Washington? It's the only 3* in the US that I haven't dined at.

I haven't been there.

The only 3 Star I've been to in Paris is Guy Savoy, but we had a lovely lunch there several years ago. Very old school compared to other 3 Stars I've been to (all in the US). I particularly remember the guinea hen for 2 and a bottle of Rayas. And we got to meet Guy himself. As Jack Aubrey said: "I'v...

Apple pie, with sous vide Granny Smith apples.

If you look closely, I tried to emboss the crust before putting on the yolk wash, which totally didn't work. Will have to try that again...

Steve C and I went to Captain Marden's Table and Takeaway, which is part of Captain Marden's Seafood in Wellesley MA.

All I can say is: It may be legal BYOB, but I will not be going there again!

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