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

Oxo (a number of publications like Cook's Illustrated recommend it). I've had one for years. The digital panel also pulls out so you can read it when using a large bowl.

Brandon R wrote: ↑
January 23rd, 2020, 3:12 pm
King Arthur bread flower is close at 12.6%. https://shop.kingarthurflour.com/items/ ... flour-5-lb

12.7%

Deboned chicken thigh sous vide 167°F x 45 min, then seared without oil for 2-3 min to crisp skin. Served over a raw apple-fennel-walnut salad and a quick carrot puree.

Uh, guys, this thread is about the Beville Pizzaiolo oven, not your Wolfs or wood-fired ovens. Let's stay on topic. [cheers.gif] Still experimenting to find exactly the right balance between the deck and top temp for the dough I'm using, but this oven is very easy to use. Heffernan dough: 7.75hr RT;...

I will be in the area visiting my son, who is attending Northeastern. I'd be available either that Monday night or Tuesday night, whichever might be best for folks, and would be flexible with themes (though I'm always drawn to Rhones). I'll be staying in downtown and that would be ideal but I am fl...

is anyone else here a fan of using a baking steel over a baking stone? There have been a couple of posts on the Breville Pizzaiolo threads at Pizzamaking.com and the Breville Pizzaiolo Facebook group where people have been playing recently with putting a round steel on top of the stone or cutting a...

Really enjoyed meeting Larry, hearing about his winemaking vision and trying his wines!

2019: I went back through all the licensing commission's agendas for the year, and it turns out not to have been a very good year for Boston's BYOB law. Only one restaurant applied for (and received) a license, Vaisakhi, as I previously mentioned. Which brings the number of legal byobs within Boston...

You're right, this is fun!

We drink a fair number of pretty old wine at some of our offlines, and I'm always surprised when I have to insist we don't give up immediately on some wines that don't impress upon opening. It's surprising how many of them do turn around and even impress after they've been given some time. Unless so...

This dinner is full, with a wait list started... Larry is a poopular guy.

Hereford cattle were bred to be beef cattle. I think more recently, some dairy farmers started crossing them with their herds (eg, by getting Hereford bulls) for various genetic reasons. But, if you look at a full-grown pure Hereford, it's clear that it's a beef breed (beef and dairy cattle look di...

Anton D wrote: ↑
January 6th, 2020, 11:19 am
I am not sure what California Reserve qualifies as, but Flannery makes a great steak! We can cook it to 134 for some guests and still holed it's tenderness and a great deep pink.

IIRC, Flannery' CA Reserve is actually from Hereford dairy cattle, which turn out to have very good marbling.

If you are interested in joining us downtown (probably the usual place, but I'll have to confirm) or in a near neighborhood, let me know. Larry suggested Rhone wines as a theme, but we won't get bent out of shape if you'd like to bring something else, Champagne or a sticky. Will try to keep this sma...

Looks like the consensus is don't bother Kevin (since I rarely ever go to the areas where our 4 locations can be found).

Why are we talking about pastrami? Crappy meat, treated to cover up the crappiness, but sorry it's still crappy. You're a bunch of Philistines.

Corned beef on the other hand is what God eats on his day off...

I'll send an email out tonight, but if anyone is interested in Tuesday 1/14 somewhere around downtown, post here or PM me...

It’s a (culinary) crime against humanity. Like putting cheese on seafood pasta, dunking sushi rice in soy/wasabi sludge, well done grilled anything, ketchup/tomato-based sauce on BBQ, ice in fine whisky, blueberry bagels, ketchup or mayo (or both) on a pastrami sandwich, and so on. In addition to b...

Devra First, the restaurant critic for the Boston Globe, in her annual "2019 Boston-area restaurant awards" just declared Popeyes' fried chicken sandwich the "Dish of the year" (a dish from a chain restaurant you can barely find in the Boston area)

The butterscotch pudding seems to take monkey bread to a whole new frightening level!

[I've never had monkey bread and everything I know about it I just learned from Wikipedia.]

Victor Hong wrote: ↑
January 3rd, 2020, 10:03 am
WB'ers wait ten years to open a bottle of wine, but cannot spare an hour or less for a Popeye's chicken sandwich?

If Popeyes were byob, I'd be there in a shot. Us Bostonians will totally drive an hour (or 2) for legal byob.

1 billion Chinese can't be wrong.

(Photo taken recently in Shanghai near Yu Garden. I had already had lunch, so didn't order one.)

There are very few Popeyes in the Boston area, and I would have to drive out of my way (and apparently stand in line for a limit of 2 sandwiches at lunchtime) just to try it. Can it possibly be worth all that effort? I do love good fried chicken and I've never even been to Popeyes. Yes, it does take...

I had a mashed potato pizza at Bar in New Haven (across the street from Louis' Lunch, the inventors of the hamburger, which is also a must visit...although don't try to sneak any ketchup in), and thought it was great! We have a couple of Pepe's in the Boston area now, which do a pretty good job. I'v...

Hi Larry, On Monday Jan 13th, we have a Burgundy wine dinner (not byob) at La Voile in Boston (one of our better French restaurants) featuring wines from Ansonia, a tiny local wine importer and wine shop. I'm not sure if it is sold out, but I will check with Steve C who is helping organize the event...

Boston Globe just did a New Haven pizza crawl article (not sure if it is behind the paywall):

https://www.bostonglobe.com/2020/01/02/ ... ove-story/

HAPPY NEW YEARS: D'Anjou pears sous vide poached in mulled Syrah wine, with vanilla bean ice cream

ybarselah wrote: ↑
December 28th, 2019, 8:53 am
ken - those look great. for the super dark spots, i find that 3-days in the fridge does the trick for the dough. it gets super hydrated and enables the most amount of proteins and sugars to be available.

I've got 1 ball left, so I'll try again tomorrow...

FWIW. for less that that price you can get a Waring electric pizza oven....a small one. https://www.webstaurantstore.com/waring-wpo100-countertop-pizza-snack-oven-120v-1800w/929WPO100.html?utm_source=Google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=Cj0KCQiAl5zwBRCTARIsAIrukdNpCLw8r6-EpM5Bs6-...

Pizza #2: 650°F/500°F/5 x 4 min. Same dough batch as #1 but after a 36 hr cold ferment, which was harder to stretch into a perfect circle (dough temp was 71°F after 1 hr tempering). Rotated the pizza at 3 min and added the basil. Bottom still doesn't have the speckled charring I'm looking for, but g...

Tom G l a s g o w wrote: ↑
December 27th, 2019, 7:21 pm
Looks good, I’ll guess no Keto diet for you.

I just scrape the toppings off.

My first pizza using the updated Pizzaiolo '820 model. Mozzarella (cheap grocery store stuff) and bottom (not much spotting) didn't look that great, but it was still tasty. Thin, fairly crisp crust, with only slightly drooping tip. Good crust flavor I thought. Pretty pleased with it for a first try,...

Bill, post some of your recent pizza pics over here. They look amazing!

Apparently using expired yeast is not a good idea...how about some flatbread?

Williams Sonoma has the updated model for $800 again, so I decided to try to get 20% off for signing up for their credit card. Actually, not as easy as it sounds, involving several phone calls and negotiation with the store employees, but I finally got it for $639.96 + $40 MA 6.25% sales tax = $679....

markjchambers wrote: ↑
December 18th, 2019, 12:10 pm
Ordered at the last minute. My allocations of two boxes was still available. I took one. Not sure I can afford being on SQN,NOK
and this list. And I'm to the point where I'm offered more SQN. Not exactly retirement wines.

Offer what you don't want to your friends. There are always takers.

Spatchcocked and partially deboned “Ranch” chicken on crispy baby potatoes (chicken flavored with 2 packs of Hidden Valley Ranch Dressing powder)

Spatchcocked and partially deboned roasted chicken

BUMP SINCE WE ARE A MONTH OUT

We have the entire upstairs at La Voile for this event. It is mostly sold out, but there are still a few seats remaining...

Snow day is Thursday Jan 16th.

BTW, people need to stop yapping online about places they BYOB under the table. I heard someone just got in trouble.

Not byob-related, but some intersting Boston wine news... I was just at Ansonia Wines "Owner's Hours" tasting (18 wines this week), and guess who I should run into??? Their newest colleague, Jeannie Roger , formerly the "Best of Boston" sommelier and co-founder of Il Capriccio, as well as owner of A...

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

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