Search found 3629 matches

by Chris Blum
July 6th, 2019, 3:25 pm
Forum: Epicurean Exploits
Topic: Pasta maker
Replies: 9
Views: 689

Re: Pasta maker

Whichever you get will last you for ever. One recommendation I have is to spring for a motor. That allows you to free up a hand and it means you don’t need to clamp it down.
by Chris Blum
July 5th, 2019, 11:27 am
Forum: Wine Talk
Topic: Retailer Ghosting Incident
Replies: 79
Views: 6567

Re: Retailer Ghosting Incident

While occasionally it’s totally legit to “fire” a customer, this ain’t one of those times. Just a bizarre response and an example of how not to handle a problem in the age of the internet.
by Chris Blum
July 5th, 2019, 10:37 am
Forum: Epicurean Exploits
Topic: Another Flannery PSA
Replies: 55
Views: 3196

Re: Another Flannery PSA

Heads up on the”Adventurous” blend... the aged trimmings really push the envelop on the funk. It really is for more adventurous palates if you are trying to serve a crowd
by Chris Blum
June 27th, 2019, 2:30 pm
Forum: Wine Talk
Topic: Friend of a Friend wants to park his RV at Barefoot Cellars
Replies: 41
Views: 3108

Re: Friend of a Friend wants to park his RV at Barefoot Cellars

He’s been busy doing performance art...

E1975369-C95A-4A8C-AC87-5CF142A47D9C.jpeg
by Chris Blum
June 26th, 2019, 10:00 am
Forum: Epicurean Exploits
Topic: Good thing I’m paying corkage.
Replies: 17
Views: 1585

Re: Good thing I’m paying corkage.

The aged beef was really great. Made me realize what I’ve been missing lately. It was a fun night and admittedly, I can be a bit geekier about the wine than their typical guest. You guys know how it is when you are really excited to have a wine show best. It was a small thing in the grand scheme of ...
by Chris Blum
June 26th, 2019, 6:18 am
Forum: Wine Talk
Topic: Magnums vs. 750s for Long Term Investment
Replies: 22
Views: 1679

Re: Magnums vs. 750s for Long Term Investment

Wine as an investment vehicle? ....good luck.
by Chris Blum
June 25th, 2019, 7:18 pm
Forum: Epicurean Exploits
Topic: Good thing I’m paying corkage.
Replies: 17
Views: 1585

Re: Good thing I’m paying corkage.

So the ‘01 was tasty. Our waiter was a bit clueless. I told him I’d been careful to stand it up and then not shake up the sediment. He said “yeah totally” and then grabbed the bottle and dumped it into a water pitcher. I had to stop him from pouring the dregs. So it was a bit chewier than it might h...
by Chris Blum
June 24th, 2019, 6:01 am
Forum: Wine Talk
Topic: Next week Europe is going to get hammered by heat
Replies: 67
Views: 3919

Re: Next week Europe is going to get hammered by heat

Howard Cooper wrote:
June 24th, 2019, 5:53 am
This year, we are going to Europe in October rather than in the summer. It always seems to be “unusually” hot when we go in the summer and Europe seems not to understand air conditioning.
Or maybe it’s just a different philosophy. The goal isn’t bringing it down to 72 and dry when it’s 95 out.
by Chris Blum
June 21st, 2019, 7:42 pm
Forum: Epicurean Exploits
Topic: Good thing I’m paying corkage.
Replies: 17
Views: 1585

Re: Good thing I’m paying corkage.

Yeah, it’s hard to beat a home cooked meal.
by Chris Blum
June 21st, 2019, 3:05 pm
Forum: Epicurean Exploits
Topic: Good thing I’m paying corkage.
Replies: 17
Views: 1585

Good thing I’m paying corkage.

I have a 2001 Martha’s Vineyard standing up for dinner tonight to celebrate Dario turning 18. I decide to take a look at the Manny’s Steakhouse wine list in case I need a backup bottle.... https://mannyssteakhouse.com/menus/Wine.pdf And the thing is— their list is better than most. But those 4x reta...
by Chris Blum
June 14th, 2019, 8:34 pm
Forum: Wine Talk
Topic: What Wine Would you Get?
Replies: 34
Views: 1787

Re: What Wine Would you Get?

Wow. That’s a fun list
by Chris Blum
June 8th, 2019, 1:50 pm
Forum: Wine Talk
Topic: Envoyer is crushing it with Champagne these days
Replies: 1571
Views: 86160

Re: Envoyer is crushing it with Champagne these days

About the Hebrart mags, I’m kinda conflicted. I love champagne magnums, but.... don’t these wines take a while to enter their window???

Thanks
by Chris Blum
May 27th, 2019, 6:02 pm
Forum: Travel Forum
Topic: Bar Harbor, Maine / Acadia National Park
Replies: 9
Views: 1446

Re: Bar Harbor, Maine / Acadia National Park

The Coastal Maine Botanical Gardens in Boothbay are awesome. I’d budget 3 hours. Cap’n Fish whiskey and Puffin tour is popular but fun. In Boothbay Harbor...Shannon’s Unshelled was the best lobster rolls of the entire trip and Ports of Italy was really solid for dinner. The Hoot in Northport is amaz...
by Chris Blum
May 27th, 2019, 9:12 am
Forum: Epicurean Exploits
Topic: Bolognese Sauce
Replies: 18
Views: 2680

Re: Bolognese Sauce

I've followed the Accademia Italiana della Cucina's official Bolognese recipe (using white wine) on many occasions and it is outstanding. https://www.italymax.com/the-official-bolognese-recipe/ This is closer to mine. I’m not 100% convinced of the milk trick so I don’t always add dairy to the sauté.
by Chris Blum
May 27th, 2019, 9:06 am
Forum: Travel Forum
Topic: Balkan Help
Replies: 8
Views: 2527

Re: Balkan Help

Man, you are testing my memory. These impressions are like a decade old. In Bled, we had our best meal at Ostarija Peglez'n. I’d avoid the overrated Penzione Mayer. Wanted to try Restavracija 1906. Pizzeria Gallus would be a good spot to feed the teens and yourself. Korcula — I’m sorry I can’t remem...
by Chris Blum
May 25th, 2019, 7:41 am
Forum: Epicurean Exploits
Topic: Bolognese Sauce
Replies: 18
Views: 2680

Re: Bolognese Sauce

I use more vegetables; at least twice that. I’d advise chopping the carrots as small as possible. Like Ken mentions, bison meat (or elk) is fun to mix in. Deeper flavor, maybe a beefy version of the flavors from your chicken livers) I use red wine, and again... a lot more; maybe 1/2 bottle and less ...
by Chris Blum
May 24th, 2019, 4:12 pm
Forum: Wine Talk
Topic: Envoyer is crushing it with Champagne these days
Replies: 1571
Views: 86160

Re: Envoyer is crushing it with Champagne these days

Yeah I kinda assume some of the wines are just not in quantities that a blast makes sense. You’re gonna piss off more customers than you make happy by “including them”.

If there’s a wine I hear about, I ask.
by Chris Blum
May 23rd, 2019, 11:33 am
Forum: Wine Pimps
Topic: Minors - an unTapped market?
Replies: 1
Views: 1597

Minors - an unTapped market?

Business consultant Nathan Fielder has a genius idea to increase sales...

by Chris Blum
May 22nd, 2019, 7:10 pm
Forum: Beer and Spirits
Topic: UPDATED -- 2 DAY MICRO-DRIED FRUIT FORMULA: Infused XO Brandy aka Homemade "Cuvée de Centenaire" Grand Marnier Project
Replies: 22
Views: 723

Re: BOOZED AND INFUSED -- My Infused XO Brandy aka Homemade "Cuvée de Centenaire" Grand Marnier Project

Those actually look pretty great. Since it’s settled so much, I suppose you could just use some tubing to rack off the clear 90% into the fancy “company bottle” and then drink the delicious 10% sediment “Private hooch” Again, I kinda feel like a dick for even suggesting it, cuz it’s not necessary an...
by Chris Blum
May 22nd, 2019, 1:26 pm
Forum: Wine Talk
Topic: Driving beer cross country this weekend. Please help
Replies: 36
Views: 1657

Re: Driving beer cross country this weekend. Please help

Good luck. Keep an eye out for this guy. He’s got a thing for beer smugglers.
by Chris Blum
May 22nd, 2019, 11:19 am
Forum: Beer and Spirits
Topic: UPDATED -- 2 DAY MICRO-DRIED FRUIT FORMULA: Infused XO Brandy aka Homemade "Cuvée de Centenaire" Grand Marnier Project
Replies: 22
Views: 723

Re: BOOZED AND INFUSED -- My Infused XO Brandy aka Homemade "Cuvée de Centenaire" Grand Marnier Project

Just aesthetics, but since you’ve taken this project so far, would you using a fining agent to get rid of the cloudiness?

(Not suggesting it needs it, but you’ve kinda awesomely geeked out on this so far)
by Chris Blum
May 22nd, 2019, 5:16 am
Forum: Travel Forum
Topic: The new Carrieres de Lumieres show is Van Gogh
Replies: 26
Views: 944

Re: The new Carrieres de Lumieres show is Van Gogh

What lens did you use?
by Chris Blum
May 21st, 2019, 10:47 am
Forum: Wine Talk
Topic: Best Pairing for Peking Duck
Replies: 58
Views: 2621

Re: Best Pairing for Peking Duck

So many options. Riesling, Pinot, Zinfandel, CNdP, Syrah, Hell, even a sparkling moscato would taste great.

I’d *love* to try Rayas with it.

My tummy is rumbling.
by Chris Blum
May 19th, 2019, 9:55 am
Forum: Wine Talk
Topic: Tipping your Host on a Paid Tasting
Replies: 44
Views: 2574

Re: Tipping your Host on a Paid Tasting

Why not expect people to provide a modicum of customer service as part of their job?
by Chris Blum
May 16th, 2019, 6:48 am
Forum: Wine Talk
Topic: Tipping your Host on a Paid Tasting
Replies: 44
Views: 2574

Re: Tipping your Host on a Paid Tasting

I’m not gonna tip on top of a tasting fee. Sorry, not sorry.
by Chris Blum
May 13th, 2019, 3:39 pm
Forum: Wine Talk
Topic: Is Sake the closest thing to wine that doesn't have grapes in it?
Replies: 62
Views: 1869

Re: Is Sake the closest thing to wine that doesn't have grapes in it?

Jay Miller wrote:
May 13th, 2019, 11:32 am
Chris Blum wrote:
May 12th, 2019, 7:19 pm
To me saki is much more like a spirit.
No wonder, he's been dead for 103 years now.

https://en.wikipedia.org/wiki/Saki
Michael Martin wrote:
May 12th, 2019, 11:35 am
I think the closest “thing” to wine without grapes is Apothic Red.
You win the thread.
😂😂😂 blush
by Chris Blum
May 12th, 2019, 7:19 pm
Forum: Wine Talk
Topic: Is Sake the closest thing to wine that doesn't have grapes in it?
Replies: 62
Views: 1869

Re: Is Sake the closest thing to wine that doesn't have grapes in it?

To me saki is much more like a spirit. It’s “hot” to my palate; more so than the AbV should seem.

I’d say some dry ciders are pretty vinous. And some barrel aged beers can be port-like.
by Chris Blum
May 8th, 2019, 7:25 pm
Forum: Wine Talk
Topic: Envoyer is crushing it with Champagne these days
Replies: 1571
Views: 86160

Re: Envoyer is crushing it with Champagne these days

The vazart NV bdb is a great value. Delicious
by Chris Blum
May 6th, 2019, 5:54 pm
Forum: Wine Talk
Topic: Issues w/ Wine Larder NYC merchant not fulfilling wine orders
Replies: 27
Views: 1966

Re: Issues w/ Wine Larder NYC merchant not fulfilling wine orders

The guy from Wine Larder (Joey something) is active on Commerce Corner if you want to send him a DM
by Chris Blum
May 4th, 2019, 7:20 pm
Forum: Wine Talk
Topic: Cotat & Snapper
Replies: 11
Views: 557

Re: Cotat & Snapper

That looks bleeping awesome! 👍
by Chris Blum
May 4th, 2019, 7:17 pm
Forum: Wine Talk
Topic: Pairing help. Fish Veracruz
Replies: 17
Views: 567

Re: Pairing help. Fish Veracruz

Wow, where do you get fresh rockfish? Jeally
by Chris Blum
May 4th, 2019, 5:29 pm
Forum: Wine Talk
Topic: Pairing help. Fish Veracruz
Replies: 17
Views: 567

Re: Pairing help. Fish Veracruz

Any High acid Mediterranean white, bright rose, Barbera or other high acid, low tannin red. I think your gamay would work fine.
by Chris Blum
May 4th, 2019, 3:47 pm
Forum: Epicurean Exploits
Topic: How do you prepare popcorn?
Replies: 29
Views: 1174

Re: How do you prepare popcorn?

The view from flyover country...

StirCrazy w canola oil, topped w melted butter and salt.
by Chris Blum
May 4th, 2019, 4:51 am
Forum: Commerce Corner Feedback
Topic: Anyone Heard From Jay Carroll?
Replies: 16
Views: 2192

Re: Anyone Heard From Jay Carroll?

He’s no longer on Facebook
by Chris Blum
May 3rd, 2019, 6:16 pm
Forum: Wine Talk
Topic: 2012 Huet secs have shit the bed
Replies: 69
Views: 3949

Re: 2012 Huet secs have shit the bed

I mostly have older ones but I do have a few ‘14s that I got as swaps when Premier Cru couldn’t source some wines I’d bought.

I’ll have to pull a couple.
by Chris Blum
April 27th, 2019, 7:50 pm
Forum: Epicurean Exploits
Topic: What did you cook tonight?
Replies: 1349
Views: 67611

Re: What did you cook tonight?

Ragu Bolognese
by Chris Blum
April 26th, 2019, 6:31 am
Forum: Wine Talk
Topic: Any wine with lower than 5% alcohol or alternative?
Replies: 85
Views: 2450

Re: Any wine with lower than 5% alcohol or alternative?

The Bordelet age pretty well, too.
by Chris Blum
April 22nd, 2019, 9:52 pm
Forum: Wine Talk
Topic: Envoyer is crushing it with Champagne these days
Replies: 1571
Views: 86160

Re: Envoyer is crushing it with Champagne these days

I was sure I posted in the other thread. Sorry. I was on a phone.
by Chris Blum
April 22nd, 2019, 12:40 pm
Forum: Wine Talk
Topic: Envoyer is crushing it with Champagne these days
Replies: 1571
Views: 86160

Re: Envoyer is crushing it with Champagne these days

‘16 Dagueneau Silex Mags $269 could be a special experience in 20 years.
by Chris Blum
April 18th, 2019, 8:14 pm
Forum: Epicurean Exploits
Topic: Sous Vide Easter Ham
Replies: 18
Views: 998

Re: Sous Vide Easter Ham

Bump...

The ham is in the fridge. Same butcher, same technique planned.
by Chris Blum
April 9th, 2019, 4:03 pm
Forum: Wine Talk
Topic: Envoyer is crushing it with Champagne these days
Replies: 1571
Views: 86160

Re: Envoyer is crushing it with Champagne these days

I agree about the rosé but just to be clear; this is the Cuvée Anaïs Jolicoeur.
by Chris Blum
April 9th, 2019, 2:11 pm
Forum: Wine Talk
Topic: Envoyer is crushing it with Champagne these days
Replies: 1571
Views: 86160

Re: Envoyer is crushing it with Champagne these days

I’ve enjoyed Camille Saves rose, but has anybody had this? I’m in for a couple.
by Chris Blum
April 9th, 2019, 10:51 am
Forum: Epicurean Exploits
Topic: Stone Crab claws: way overrated
Replies: 46
Views: 1689

Re: Stone Crab claws: way overrated

Yeah, maybe lack of skillz, but I get crab mulch or wasted meat.
by Chris Blum
April 9th, 2019, 9:50 am
Forum: Epicurean Exploits
Topic: Stone Crab claws: way overrated
Replies: 46
Views: 1689

Re: Stone Crab claws: way overrated

Never been impressed and the work:enjoyment ratio is high.
by Chris Blum
April 2nd, 2019, 6:02 am
Forum: Wine Talk
Topic: How do you serve your Piesporter
Replies: 0
Views: 225

How do you serve your Piesporter

....
by Chris Blum
April 1st, 2019, 3:15 am
Forum: Wine Talk
Topic: Sauternes and Saffron...
Replies: 14
Views: 880

Re: Sauternes and Saffron...

I totally get what you are saying about saffron in Sauternes. Maybe it has something to do how certain people process saffron’s flavors, but count me in.

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