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

ybarselah

random follow up, if admins can add the following anchor tag to every link within the software, they will open in a new tab. not only is this standard across the web, but has the added benefit of keeping the audience on the site while they check out another link (and come back). target="_blank" Und...

ybarselah

Did anyone resolve the cookie issue? I am constantly logged out of WB on my iPhone and iPad (using the default Safari browser), as well as on my laptop and desktop (also using Safari). On my laptop and desktop I've cleared my cache and cookies for the WB website and started fresh. Still doesn't wor...

ybarselah

agree with taking it apart and cooking legs and breasts separately. in the future, leave it whole, unseasoned, and age in the fridge for a few days to dry it out. will make the biggest impact on rendered and crisp skin.

ybarselah

funny just saw it offered for $153 of all prices. guess you're out!

ybarselah

i can't think of any reason why it still wouldn't be a thing. seemingly not as prevalent, but i've had young white burgs that looked like apple juice.

ybarselah

MSG is natural. carry on.

ybarselah

New York cost is $124.83 per bottle.

ybarselah

market does as market says.

ybarselah

Just bought some 2019, and was amazed at the restraint on prices. All Auslese in the high fifties, the gold caps were just north of a hundred. And the wines are always excellent, often sublime. Trying to think of another estate at the top of their peer group that is as well priced. The only other o...

ybarselah

Yaacov (or anyone who loves garlic): if you haven't already done this - and if you have, I expect you're doing it every season - when the fresh young garlic is available in the farmers' markets, make garlic confit. i do a version of this but with olive oil and butter (fat and water soluble compound...

ybarselah

there are a handful of items where the fresh farm version is so much better and different that it's essentially a completely different ingredient. garlic is at the top of that list. the garlic you get at a supermarket is so bland, dry, and lacking in flavor and aroma that you'd need 20x to make any ...

ybarselah

monday!!

ybarselah

here's a great feature request: make all embedded links open in a new tab like most other sites. it actually used to be hard coded here but changed at some point. Like. random follow up, if admins can add the following anchor tag to every link within the software, they will open in a new tab. not o...

ybarselah

Michael S. Monie wrote: ↑
August 26th, 2020, 2:23 pm
Mayor says no indoor dining until next year; not good news.

source?

ybarselah

the short answer is, yes sugar penetrates the meat as it disolves on the surface. but that's not necessarily why sugar is added to brine, which is flavor. and by flavor, it's not limited to sweet. when sugars cook, they get super complex through the caramelzation process. bitter, sweet, umami, etc. ...

ybarselah

following... ty all.

ybarselah

deserves a straight shot.

ybarselah

That's a browser issue, not a forum issue. It involves the cookies that the forum sets, and how your browser remembers them. if you have a bunch of cookies saved on your browser for the same website, they often conflict not true. for those that have this issue, you can test it by trying on a new br...

ybarselah

vicous? yes. lazy? even moreso. he's really trying with all his might to elevate tak room for the single purpose of tearing it down to fit a clickbait narrative. it was never that good, or that busy, or that relevant to begin with. the fact is that keller had a business opportunity that few chefs or...

ybarselah

here's a great feature request: make all embedded links open in a new tab like most other sites. it actually used to be hard coded here but changed at some point.

ybarselah

How about fixing the remember me function? It’s incredibly tedious having to logon repeatedly. That's a browser issue, not a forum issue. It involves the cookies that the forum sets, and how your browser remembers them. if you have a bunch of cookies saved on your browser for the same website, they...

ybarselah

not a stats guy, but shouldn't this be 2 separate polls?

1. how do you feel about likes?

2. how do you feel about sharing to socials?

ybarselah

blimp

ybarselah

Yaacov, Yeah, I use simple old 50% vinegar solution for the machine. I do two cycles of that then a few cycles with straight water. That does little for inside the carafe but some dishwasher detergent + hot water left for a few hours does the trick on the latter. There are other methods/ingredients...

ybarselah

looks like it was designed by engineers, not designers. i feel for them.

ybarselah

as for cleaning, drip machines should be treated same as espresso, need to run cleaning solution through the entire thing on a regular basis.

ybarselah

after owning it for months, i think you'd have to come up with some serious reasons to not get the bonavita Connoisseur. dead simple, easy to clean, ridiculous results at any pricepoint and it's actually rather cheap. if you want to nitpick, the carafe lid needs to be put on after brewing.

ybarselah

updated for sold

ybarselah

for those inclined and as interested in burgundy esoterica as i am, this is a fantastic thread:

viewtopic.php?t=92929#p1322493

ybarselah

IYKYK !!

no PMs, email please.

2 pristine bottles purchased on release.

$375 each.

ybarselah

Alex Valdes wrote: ↑
August 12th, 2020, 11:42 am

Alex Valdes wrote: ↑
August 12th, 2020, 9:15 am
Sending a PM
Was I too late? Didn’t see a reply to my email or PM

hi alex, i mentioned no pm please and took the emails in the order they came in.

ybarselah

updated for sold

ybarselah

all sold thanks all.

ybarselah

david grisman

ybarselah

Great note Sean! Do you have any idea of how the wines of brother Jean-Luc compare with the Domaine's? I don't seem to find the Domaine wines over here, but his brother's are widely available, and he has a Collines Rhodaniennes as well not sean, but huge jamet fan and was very sad to hear they spli...

ybarselah

give a kiss and hug to colin for me. i can't imagine a better person to just pop in.

ybarselah

depends on what type of restaurant you operate. if it's small and/or usually filled, then opentable is a waste of money bc all you need is a booking platform (low value) vs a marketing value (high value, potentially). but the big nit in all of this is that some large/majority amount of traffic comes...

ybarselah

$400 slight reduction and slight bump

ybarselah

blimp

ybarselah

Agreed that consuming outside is no issue right now. In the same sense, you are a special kind of *sshole if you BYO at a restaurant that serves alcohol. Just get take out. Don’t monopolize one of the few tables they have if you’re not going to buy booze too. These people are hurting. At least get ...

ybarselah

sold thanks

ybarselah

one last 2005 sorrel le greal hermitage rouge for $125

ybarselah

mine since release. 3 bottles, $420 all in.

email pls and thanks for looking.

ybarselah

another 2005 fourrier gev vv that's totally ready and gorgeous.

ybarselah

the bonavita has a pre-infusion and it's dirt cheap for how good the coffee is. no clue if it'll last 10 years, but for around $120 it's a no brainer. not only is the water tank graduated, but the lines have suggested coffee weights in grams. that is beyond delightful.

ybarselah

Horrible article. And he does not sell wine. One of the biggest wine stores in NYC told me they get more requests when a wine is mentioned on daily candy that in the NY Times. that's an odd thing for a wine store to say since daily candy closed years ago. given the number of emails i get referencin...

ybarselah

Next week I think will be easier.

As for alcohol consumption outside, there are no rules right now. It’s pretty amazing.

ybarselah

Thx, I will check that out. One can sharpen a serrate knife using a diamond or ceramic "honing" rod. It is a PITA but makes a big difference. I can't seem to get my shun to stay sharp and my wife makes bread all the time so it is key. had no idea! wow. well, this one slices bread perfectly forever,...

ybarselah

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...

ybarselah

came across this on drop. was looking for a new "beater" type gyoto and this seems to fit the bill well. does anyone know about Fujiwara Kanefusa knives? i see them on a lot of chef-type knife sites. $57 for a solid gyuto? https://drop.com/buy/kanefusa-japanese-kitchen-knives?utm_source=linkshare&re...

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