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

I have a lot of cookbooks, but it's funny how more often than not my favorite recipes are from websites like SeriousEats and ChefSteps.

But I did buy a new cookbook today (The New Pie: Modern Techniques for the Classic American Dessert, by Chris Taylor).

When I bought EBs eggs in the past, they just didn’t taste like regular eggs . They just tasted different, and not in a good way, compared to the cheapest eggs in a store as well as organic brown eggs (my preference ). I’m thinking it has to do with the less saturated fat that EB touts? Or the Omeg...

We are headed to Bedford, MA next weekend to see Karen's family. I would like to try to find a nice place to take her brother and his wife. His wife is on a diet and just began and is trying to do the protein thing. She is NOT a foodie, but Karen's brother likes food and always enjoys these outings...

I grew up with 50 chickens running around in the backyard (and I really did get a PhD studying chickens lol). I want to believe, I really do. But as often is the case, science rears it's ugly head: "It was pretty clear evidence that as far as eggs go, the mindset of the taster has far more bearing o...

This thread is from Nov 2018, and the OP hasn't posted on WB since Nov 2018. I think he gave up! [truce.gif] So we're preaching to the choir - how Berserkerian! Also recommending wines completely unlike what OP says he/she likes (personally guilty of that one). You guys drove him to beer. [berserke...

Rick Allen wrote: ↑
August 15th, 2019, 9:10 am
I can't believe that someone is still touting the benefits of industrial factory eggs, especially someone who cares about what they eat.

Thank you for your generous contribution.

This thread is from Nov 2018, and the OP hasn't posted on WB since Nov 2018.

I think he gave up!

I buy from local farmers all summer, but other times of the year, I buy the freshest eggs available (including, GASP, Eggland - Bruce hasn't given me a reason to stop). the "Best Buy" date is not required under federal law and does not reflect the packing date (but must be within 30 days after the ...

What do they do to them to make them stay fresher longer and who feeds their chickens meat? According to their website: "There are two main reasons for why Eggland’s Best eggs are proven to stay fresher than their competition. One is that Eggland’s Best eggs 'are placed in refrigerated storage with...

are gross. And not natural . I agree. pileon If the farm isn’t within 20 minutes of home I don’t buy the eggs. Besides, eggs aren’t supposed to come with brand names on the shells. You'd be shocked how many of us don't live within 20 minutes of a chicken farm. But I did get a PhD in Molecular Chick...

PMed you...

I'll PM you.

Tout ce qui est excessif est insignifiant.

Jorge Henriquez wrote: ↑
August 11th, 2019, 12:09 pm

K_F_o_l_e_y wrote: ↑
August 11th, 2019, 11:44 am
I only use Eggland's Best eggs.
Then you’re obviously gross and unnatural.

I think Alan E. has reincarnated.

Whatever, puppy dog.

I only use Eggland's Best eggs.

JDavisRoby wrote: ↑
August 9th, 2019, 7:17 pm
I’m surprised no one has suggested the best way to practice save and sipping.

https://winecondoms.com/

I see your Wine Condom and raise you a Sir Perky.

Melt some candle wax over the insertion point and store bottle on its side. No wine is leaking out, no air is getting in.

The Coravin seems to be pretty good but I’ve never seen instructions on how long to hold down the lever, so I’m not sure with it either. With the Coravin, if you use it correctly, the volume of argon injected is equivalent to the volume of wine removed. I should probably watch the instructional vid...

As an aside, does anyone know how common it is for professional wineries to fill the dead space with inert gas when they bottle? Historically, this obviously couldn't be done, but it is done now at least some of the time. I'm just wondering how prevalent this practice is in the industry. One could s...

Kevin, it's interesting that they go to that level of detail in helping people use their product. I think some of the confusion arises because they use the phrase "inert gas blanket" several times. That's a misnomer, as Al originally pointed out. Their discussion is all about displacing all the air...

Al's not saying that Argon won't protect wine (simply by displacing the air in the empty part of the bottle). He's saying that you can't just squirt a little argon in, and think that it will settle at the bottom of the empty bottle space (and thus be the only gas in contact with the wine surface). ...

For better or worse to readers, I am mentally engaged/distracted with this thread . . . Can this adjustable "Botto" container idea be modified to work with liquid? botto.gif P.S. Should we give George Forman and his friends a call for some help? I have something that is similar to that idea - the E...

Gasses actually are influenced by a gravitational field, so the molecular composition of a mixture at different points will vary based on their relative atomic weights. One can readily see this in Earth's heterosphere, >100 km above the earths surface, whereas below this point turbulent mixing predo...

BOSTON'S BERN'S Troquet on South's Summer Wine Sale is in swing again and 5 of us met there with Philly's Don Myers last night. Every single bottle was good, including quite remarkably, a 1943 Château Coufran. Although the bottle looked its age, it had a high shoulder fill and looked and tasted deca...

I'm more interested in his 150-year old horse.

Steve Brickley wrote: ↑
August 3rd, 2019, 10:59 pm
Flew some burgs from CA to Boston then found out no BYOB. We had a pre-dinner hotel tasting in paper cups having used a horrible corkscrew to begin with.

Next time ask us and we can tell you where to go.

Snail mail arrived today.

I wonder how long The Third Twin waiting list is now?

Interestingly, Draper at Ridge actually made a zin rose (white zin) before Sutter Home, starting in 1970, and he brought it on Julia Child's TV show. But he apparently gave it up when the category turning into sweet crap. I've seen pictures of a few bottles online. https://www.drvino.com/2010/09/21/...

Blueberry kuchen, with a cornmeal crust

There are crisp, mineral driven, herbal roses' that will always be a part of my summer. There are also sugary, slightly fizzy shit that gives good rose' a bad name. In defense of sweet, fizzy roses.... A little like cherry soda pop...but better. 7 - 8% abv. I might have 1 every 2 - 3 years..which i...

FYI.....Parker Review: 98-100 on the Grenache and 97-100 on the Syrah. Do you think the Wine Advocate will revisit these ranges with a new reviewer? Would it matter? Same for me. No spam email and no email but offer in inbox. Thanks to fellow board member for heads up. ;-) I believe Lisa P-B has de...

S.Homewood wrote: ↑
August 2nd, 2019, 10:42 am
What is the current wait list time? I am close to 6 years.

9-10 years. I came in at 9 years almost to the day last year. I seen some posts from a couple of people who have been waiting for 10 years, so I think the dividing line is somewhere in there.

I've got 80+ people on my e-mail list, which would be quite a party if I ever organized something lol.

Since I moved away from WA, I've lived in both MA and PA. MA : I've tried 20+ producers, and they are almost uniformly poor. However, our largest winery, Westport Rivers, produces some very competent sparkling wines that commonly appear on lists around Boston. We do produce excellent ciders (Artifac...

Coravin definitely works, although I've taken to melting a bit of candle wax over the point where the needle was inserted. Depending on the cork, sometime the hole doesn't reseal well and you can even have wine dripping out if you lay the bottle on its side. Just bought some Repours and will do a bl...

I'll PM you.

Stop overloading the website, I can't get in guys.

Spicy Coconut Mussels with Lemon Grass, paired with N.V. Elaborado Por Masia Puigmolto Cava Conquilla Brut Rosé

On the subject of salting science, this is an interesting video from Meathead: https://pitmaster.amazingribs.com/forum/grad-school-seminars-with-pitmaster-professors-aa/8067-video-dr-greg-blonder-the-magic-of-salt-so-vital-and-so-misunderstood-53-mins?fbclid=IwAR18EPV-u9YSvp477fms57v8NTLU4q2MZpJGPdk...

Craigie on Main in Cambridge (James Beard Award winning chef, and of course their bar burger is one of the most famous burgers in America). https://www.craigieonmain.com Some other ideas: 1) A lot of people think Oleana's sister restaurant Sarma is even better than the mothership 2) Cafe Sushi (Alth...

Spicy watermelon gazpacho, served chilled

Dan_Fusco wrote: ↑
July 28th, 2019, 7:01 pm
Definitely check out Ansonia in Newton. Father/son importers of mostly French and Italian wines. I don't live in Boston but we were there this past April and spent a good hour there on Saturday afternoon.

If you are from DC Dan, I think we were chatting with you at Ansonia!

Demian Saenz wrote: ↑
July 28th, 2019, 6:46 pm
I went to the Gordon’s in Waltham, and while they have a large selection of wines, the prices were high, even on some bottles listed for sale.

Yes, ignore what they claim is on sale and price check on Wine-Searcher. Of course, that's true of a lot of stores.

Costco in Waltham MA was recently selling a "99 point WS Wine of the Year" port for about $18. Of course it was actually the LVP bottling, not the vintage. I doubt it was intentional, they just don't know anything about wine. But I'm sure they are doing a bang-up business selling it thanks to that ...

I made this Bon Appetit fermented mustard recipe for a couple of July 4th BBQ in Philly, and everyone loved it. Fermented sauerkraut juice kickstarts the fermentation. 135g Brown mustard seeds 119.5g Yellow mustard seeds 13.25g Yellow mustard powder 1/2 cup Apple cider vinegar 1/2 cup Verjus blanc 1...

Avoid Central Bottle in Cambridge. Their wines are good (if narrow) but the prices are tear-inducing. I believe they are no more, replaced by a shop called Social Wines which has a more normalized selection and pricing policy, and a very nice owner. That's too bad, they were always the best place t...

Really? A restaurant whose diners can bring their own wines seems more likely to keep a better wine list. Otherwise, unsold wines are dead money. FWIW, MA is a bit different in that if a restaurant has a liquor license, BYOB is illegal. (If they don't have a liquor license, the legality of BYOB dep...

TimF wrote: ↑
June 4th, 2019, 2:40 pm
Homemade. I’ve never tasted any store bought that comes close.

What's your recipe?

After Maille from France, my second favorite mustard is this mild Dijon-style from Germany, Schwerter Senfmühle Adrian, which dates back 150 years. AFAIK, it is only avilable outside of Germany from Formaggio Kitchen in Cambridge MA, although it is often sold out. I buy half a dozen at a time. They ...

Let some really age. I just opened the 2009 and it was fantastic!

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