Search found 134 matches

by JMunro
June 4th, 2011, 10:21 pm
Forum: Wine Talk
Topic: Expensive champagne
Replies: 4
Views: 558

Re: Expensive champagne

You all better stock up on Yellow Label before prices start getting out of control! haha
by JMunro
May 7th, 2011, 2:31 pm
Forum: Wine Talk
Topic: TN's: Marea, Marea, Marea
Replies: 12
Views: 827

Re: TN's: Marea, Marea, Marea

Hey Ray,

Hope everything is all right!

Stellar notes and wines as always. I need to find some fellow champagne lovers in my area to get together a dinner even a tiny fraction as exciting as your fiestas.

Jeff
by JMunro
May 6th, 2011, 7:58 pm
Forum: Wine Talk
Topic: Weekend Challenge---Pop Your Most Obscure Bottle
Replies: 37
Views: 1612

Re: Weekend Challenge---Pop Your Most Obscure Bottle

I'm sure many a student at Columbia source fine Colombian crystals ;)
by JMunro
April 23rd, 2011, 8:41 pm
Forum: Wine Talk
Topic: TN's: Champagne and Red Burgs at Acker/Ai Fiori
Replies: 19
Views: 1220

Re: TN's: Champagne and Red Burgs at Acker/Ai Fiori

Ray, as usual ... [worship.gif]

Sounds like a fantastic evening with quite a crowd!
by JMunro
March 14th, 2011, 2:15 pm
Forum: Wine Talk
Topic: Thought Everyone Uses A Champagne Stopper For Leftovers!
Replies: 12
Views: 1085

Re: Thought Everyone Uses A Champagne Stopper For Leftovers!

Again, no need for fancy devices. A piece of plastic wrap, covering the top and wrapped around to make a knot is all you need. It works perfectly.
by JMunro
March 11th, 2011, 2:22 pm
Forum: Wine Talk
Topic: Has anyone had issues with exploding corks on the 2002 Dom?
Replies: 16
Views: 493

Re: Has anyone had issues with exploding corks on the 2002 D

I've had one do that as well. Exploded all over me, a waitress and another guest at a dinner.
by JMunro
March 5th, 2011, 5:48 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Polenta Texture - Getting it Right
Replies: 28
Views: 1225

Re: Polenta Texture - Getting it Right

Polenta should be firm and plain. I like my polenta like good BM's, firm and not runny...
by JMunro
February 20th, 2011, 7:31 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Homemade bread. Is there anything better? I think not.
Replies: 28
Views: 1227

Re: Homemade bread. Is there anything better? I think not.

Does anyone have a good recipe for a french baguette that's relatively easy to make?
by JMunro
February 16th, 2011, 8:09 pm
Forum: Wine Talk
Topic: TN's: DP, DP and Cantemerle at Ciano
Replies: 3
Views: 255

Re: TN's: DP, DP and Cantemerle at Ciano

Ray, I definitely out did you with my bottle of Bollinger Special Cuvee [cheers.gif]

Keep the notes coming!
by JMunro
February 15th, 2011, 6:41 pm
Forum: Wine Talk
Topic: TN's: Krug, DP and LT @ Mt Sinai
Replies: 5
Views: 404

Re: TN's: Krug, DP and LT @ Mt Sinai

Nice to see you're still drinking well, Ray!

My experience with the '82 Dom Perignon hasn't been that great, and I love the '90 Krug. I'm chalking it up to the provenance of my '82 Dom being a bit questionable. Time to try another!
by JMunro
February 15th, 2011, 4:24 pm
Forum: Wine Talk
Topic: TN: MerryEdwards SauvBlanc '09...(short/boring)
Replies: 4
Views: 397

Re: TN: MerryEdwards SauvBlanc '09...(short/boring)

That's a lot of pee, Sir!
by JMunro
February 10th, 2011, 1:58 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Best pan/skillet for steaks
Replies: 37
Views: 878

Re: Best pan/skillet for steaks

Cast iron for sure! It has more heat reserve for the searing process.
by JMunro
February 1st, 2011, 11:47 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Steak Porn
Replies: 2427
Views: 206154

Re: Steak Porn

Nolan E wrote:Notice these are labeled Choice. These looked better than any of the Prime strips I've ever seen there, and better than the wagyu abailable locally. There were 3 or 4 more packages left like this. Cooking some tonight to see if I should stock up.
Nice pick up!
by JMunro
January 30th, 2011, 8:21 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Truffle Temptress
Replies: 8
Views: 470

Re: Truffle Temptress

It was about the size of a small walnut.
by JMunro
January 30th, 2011, 7:29 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Truffle Temptress
Replies: 8
Views: 470

Re: Truffle Temptress

Black or white truffles for the scrambled egg?
by JMunro
January 30th, 2011, 5:26 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Truffle Temptress
Replies: 8
Views: 470

Truffle Temptress

I recently picked up some black truffles (OK just one) from Wegman's @ $399.99/lb for a total of $16. Inexpensive enough for a novice's experimenting. The label said it was sourced from "Burgundy," but didn't note any other information regarding its source. Admittedly this was my first time working ...
by JMunro
January 25th, 2011, 7:56 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Sunday Gravy-- My Red Sauce
Replies: 76
Views: 6367

Re: Sunday Gravy-- My Red Sauce

One thing that I've learned is to not "over herbalize" your sauce. Fresh basil and black pepper is all you should need. Let the meat flavors with the onion and garlic take center stage with the basil added late in the cooking as a backdrop. Sometimes simpler is better, IMO (and probably a couple oth...
by JMunro
January 25th, 2011, 7:39 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: BeefHunter - Cherry Hill, NJ
Replies: 7
Views: 336

Re: BeefHunter - Cherry Hill, NJ

No pictures, sorry. Ribeye was nice, but not great. I think part of the problem was that it was only 1" thick. I prefer something closer to 1.5" myself.
by JMunro
January 24th, 2011, 7:09 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: BeefHunter - Cherry Hill, NJ
Replies: 7
Views: 336

Re: BeefHunter - Cherry Hill, NJ

I picked up one of their Ribeye steaks today. Looks like nice marbling, but I think I missed out on some of the better pieces by sitting on it a few days. I'll have to post of pictures and such when I make it.
by JMunro
January 22nd, 2011, 10:41 am
Forum: Epicurean Exploits - Food and Recipes
Topic: BeefHunter - Cherry Hill, NJ
Replies: 7
Views: 336

Re: BeefHunter - Cherry Hill, NJ

Hempt Bros Farm in Camp Hill, PA
by JMunro
January 21st, 2011, 6:02 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: All-Clad Hunter: 4QT SS Sauce Pan With Handle
Replies: 4
Views: 375

Re: All-Clad Hunter: 4QT SS Sauce Pan With Handle

Is the copper core line really worth the extra money?
by JMunro
January 20th, 2011, 5:48 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: BeefHunter - Cherry Hill, NJ
Replies: 7
Views: 336

Re: BeefHunter - Cherry Hill, NJ

Wonder if they are getting the same meat in Princeton? What does it say on the label, how can I identify if it's the same? I forget the name of the farm and what was on the package. I didn't buy any because I was on my way to work and just stopping in for a quick bite, but I will be sure to get you...
by JMunro
January 20th, 2011, 4:11 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: BeefHunter - Cherry Hill, NJ
Replies: 7
Views: 336

BeefHunter - Cherry Hill, NJ

Stopped by Wegmans today in cherry hill and noticed a new selection of steaks from most of the primals sourced from a local farm in PA. The meat is all frozen, but the quality looks top notch with great marbling. The ribeye steaks look amazing and at $14.99/lb this is going to be a definite try. I t...
by JMunro
January 17th, 2011, 4:40 pm
Forum: Wine Talk
Topic: Winery Robbed
Replies: 5
Views: 821

Re: Winery Robbed

Linda Baehr wrote:
Bob Wood wrote:Leenda best be packin' when she goes to work from now on.
Oh, I'm packin' all right...............Image
Hopefully sans the squirrel's nest of hair [wink.gif]
by JMunro
January 17th, 2011, 4:29 pm
Forum: Wine Talk
Topic: R L Liquid Assets in CA
Replies: 21
Views: 1673

Re: R L Liquid Assets in CA

They source quite a bit of stuff from WC... Just an FYI. Didn't know that... where did you hear that? Their website emphasizes provenance. "All wines are purchased from reputable sources that meet the requirements regarding cellar storage conditions and overall handling history." I'm generally fine...
by JMunro
January 17th, 2011, 4:23 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Steak Porn
Replies: 2427
Views: 206154

Re: Steak Porn

Meats by Linz...picked this up locally for a nice $. Prime 35 day dry aged porterhouse. I'm gonna "age" it for a couple days more and have it on Wednesday night. 42oz approx. http://c0013554.cdn1.cloudfiles.rackspacecloud.com/x2_37a8658 Here is the finished product - http://i119.photobucket.com/alb...
by JMunro
January 17th, 2011, 12:40 pm
Forum: Wine Talk
Topic: R L Liquid Assets in CA
Replies: 21
Views: 1673

Re: R L Liquid Assets in CA

They source quite a bit of stuff from WC... Just an FYI.
by JMunro
January 16th, 2011, 3:51 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: French Macarons
Replies: 23
Views: 1009

Re: French Macarons

Thanks, Frank! I'll be honest, I've tried these a few times in the past with pretty ugly results. They do taste very good, but like I mentioned in one of my posts, they needed to be pulled from the oven a minute or two earlier than I did. They lack the delicate texture one would expect from a macaro...
by JMunro
January 16th, 2011, 2:52 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: French Macarons
Replies: 23
Views: 1009

Re: French Macarons

The best way to get them back from Paris is buy some when you're there and bring them with you in your carry on baggage. [snort.gif]

Last time I picked some up from Angelina which was about a block down from my hotel right before leaving. Not a bad place for some hot chocolate either [cheers.gif]
by JMunro
January 16th, 2011, 8:10 am
Forum: Wine Talk
Topic: TN: Sushi and 2002 Vintage Champagnes
Replies: 14
Views: 649

Re: TN: Sushi and 2002 Vintage Champagnes

I wonder how the 2002 Camille Saves would hold up against the 2002 Dom...
by JMunro
January 16th, 2011, 7:57 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Tales of Prosciutto
Replies: 27
Views: 1531

Re: Tales of Prosciutto

Any pictures from previous prosciutto projects? :)
by JMunro
January 15th, 2011, 9:16 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: French Macarons
Replies: 23
Views: 1009

Re: French Macarons

I think one minute less in the oven will make these a bit more delicate, but I will let them rest overnight and see how they change.
by JMunro
January 15th, 2011, 4:25 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: French Macarons
Replies: 23
Views: 1009

French Macarons

These things are by far the most difficult pastry/dessert I've ever made. I've finally made the first batch that could be considered presentable. Chocolate cookies with peanut butter filling (Reese's macarons if you will). I'm going to let them rest overnight before I try them out (fingers crossed)....
by JMunro
January 15th, 2011, 8:27 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Cooking advice for Flannery hanger?
Replies: 12
Views: 606

Re: Cooking advice for Flannery hanger?

High heat sear and rare with sea salt and black pepper? I'm in the northeast state of mind, so no grilling for me in the below freezing temps :)
by JMunro
January 14th, 2011, 4:20 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Steak Porn
Replies: 2427
Views: 206154

Re: Steak Porn

Some local *choice* ribeyes from Wegman's for $7.49/lb when you buy 4. Better looking than some prime ribeye that I've seen.
by JMunro
January 8th, 2011, 6:05 pm
Forum: Wine Talk
Topic: Champagne Question
Replies: 43
Views: 1382

Re: Champagne Question

Benjamin Sullivan wrote:I had the 02 Fiacre recently and thought it was delicious and had the guts to age. Does anyone have any exp with regards to this producer and aging?
You Sir have a wonderful avatar!
by JMunro
January 7th, 2011, 4:14 pm
Forum: Wine Talk
Topic: Holiday champers
Replies: 4
Views: 314

Re: Holiday champers

There must have been a group of bad Ulysse Collin BdN bottles because the one that I had was pretty awful. Almost acetone like on the nose and palate.
by JMunro
January 5th, 2011, 1:05 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Steak Porn
Replies: 2427
Views: 206154

Re: Steak Porn

maybe AA5-AA6?
by JMunro
January 4th, 2011, 3:03 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Steak Porn
Replies: 2427
Views: 206154

Re: Steak Porn

Wegmans in Cherry Hill. I'm sure their selection is variable for the premium stuff so don't shoot me if you go in looking for Wagyu and they are all out! Also the choice stuff was very variable, most of it looked OK, but a couple pieces of entry level prime looked like they jumped a few feet over by...
by JMunro
January 3rd, 2011, 8:14 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Steak Porn
Replies: 2427
Views: 206154

Re: Steak Porn

Stay focused boys, stay focused!
by JMunro
January 3rd, 2011, 8:03 pm
Forum: Wine Talk
Topic: Champagne Question
Replies: 43
Views: 1382

Re: Champagne Question

Your first mistake is only 2 cases...

I'd add to the above

2002 Vilmart Grand Cellier d'Or
2002 Vilmart Coeur de Cuvee
2002 Diebolt-Vallois Fleur de Passion
2002 Cristal - I know it's expensive and would probably be far down on my list, but it's pretty good
by JMunro
January 2nd, 2011, 11:48 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Steak Porn
Replies: 2427
Views: 206154

Re: Steak Porn

I'm not sure about all that sweet glaze, but Wegmans has quite a selection on hand for a supermarket. Even some of the choice Ribeye looked like it could pass for Prime at $7.99/lb. And Wagyu available on the regs... Kenny Powers would be proud!
by JMunro
January 2nd, 2011, 11:05 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Steak Porn
Replies: 2427
Views: 206154

Re: Steak Porn

Bob Wood wrote:Wegmans has some nice dry-aged prime. Unfortunately, they also have the dreaded glazed blueberry and cinnamon-raisin bagels.

Image
What in the world are those things?
by JMunro
January 2nd, 2011, 7:58 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Steak Porn
Replies: 2427
Views: 206154

Re: Steak Porn

Had some really nice Prime Dry Aged Angus Ribeye from Wegmans. Sorry no pics, but I made it using Alton's pan seared method. I was impressed with the outcome.
by JMunro
December 28th, 2010, 1:49 pm
Forum: Wine Talk
Topic: Why does Champagne usually take a back seat?
Replies: 37
Views: 937

Re: Why does Champagne usually take a back seat?

2) If I can only consume 1/3 to 1/2 bottle with the meal, what is the best way to keep the rest until the next day or two? I always assumed it would just go flat, but see posts occasionally that people successfully keep it overnight. There is no way to get the Champagne cork back in, so what do you...
by JMunro
December 27th, 2010, 2:08 pm
Forum: Wine Talk
Topic: TN: 1990 Dom Perignon
Replies: 11
Views: 516

Re: TN: 1990 Dom Perignon

JDonner wrote:Has anyone had the 1990 Oenotheque?
I personally like the regular release over the Oenotheque at this point. The regular release 1990 is at a near perfect place right now and will probably get better and cruise for at least another 2 decades, IMO. One of my favorite vintages for Dom as well!
by JMunro
December 26th, 2010, 9:59 pm
Forum: Wine Talk
Topic: More Sad News...
Replies: 91
Views: 4591

More Sad News...

Unfortunately, this holiday season has been a very difficult time for the wine community.

My wishes for a speedy recovery to Mr. David Strange this holiday season...

***Edit***

See http://elitistreview.com/" onclick="window.open(this.href);return false; for further details.
by JMunro
December 26th, 2010, 12:34 pm
Forum: Wine Talk
Topic: I have made love to a Sauterne
Replies: 20
Views: 727

Re: I have made love to a Sauterne

I'm hot, sticky sweet.... errr never mind

Glad she showed well :)
by JMunro
December 26th, 2010, 12:32 pm
Forum: Wine Talk
Topic: 2002 Pierre Peters Les Chetillons
Replies: 11
Views: 782

Re: 2002 Pierre Peters Les Chetillons

Scott B a r b e r wrote:This is what I was told at a Champagne seminar by Skurnik's National sales director. I haven't been to Mesnil so I haven't seen the vineyard. I have had the wine and it's really good.
You sure they didn't tell you it was sourced FROM Clos du Mesnil? [stirthepothal.gif] [wink.gif]

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