Search found 203 matches

by John Tomasso
February 26th, 2018, 12:32 pm
Forum: Wine Talk
Topic: TN: Alban Syrah Reva '00...(short/boring)
Replies: 4
Views: 431

TN: Alban Syrah Reva '00...(short/boring)

I am following this with interest, as I still have two bottles of the '02 Reva and a bottle of the '00 Lorraine, both purchased from our old pal out in Los Olivos. I still remember the way he took me off to the side, looked around to make sure nobody was listening, and then whispered out of the side...
by John Tomasso
February 17th, 2018, 6:15 am
Forum: Wine Talk
Topic: Wine travelogue: Piemonte, Burgundy, Alsace, Champagne, Paris (new 4/29)
Replies: 57
Views: 3660

Wine travelogue: Piemonte

The picture of the risotto has my mouth watering.
Someone clearly knows what he or she is doing in the kitchen.

Great report!
by John Tomasso
February 21st, 2013, 3:51 am
Forum: Wine Talk
Topic: TN: Bo ssam and vino with a visiting John Tomasso.
Replies: 19
Views: 666

Re: TN: Bo ssam and vino with a visiting John Tomasso.

So, how did JT react to the meal? You have to ASK? I want to go back home and break all of my dishes, throw out my pots and pans, and turn my kitchen into an atrium. I think we'll be able to get him to come to another dinner. Yes, I think that is safe to say. You guys really know how to live it up!...
by John Tomasso
June 19th, 2012, 8:11 pm
Forum: Epicurean Exploits
Topic: Flap meat. Found some. Now what?
Replies: 19
Views: 635

Re: Flap meat. Found some. Now what?

Here is what ranchera meat looks like - they essentially butterfly it off the piece of flap A minute or a minute and a half a side is about all it takes - it stays juicy inside, and gets a char on the outside. It makes the best carne asada http://www.yelp.com/biz_photos/H2hF2vHV6KFgf62OEqhFXA?select...
by John Tomasso
June 19th, 2012, 8:04 pm
Forum: Epicurean Exploits
Topic: Flap meat. Found some. Now what?
Replies: 19
Views: 635

Re: Flap meat. Found some. Now what?

The Mexican butchers around here cut it into very thin pieces, which resemble skirt steak, and sell it as "ranchera meat" which is quickly seared on both sides on a grill, then sliced into strips for carne asada. There is a technique to cutting it the right way, it takes a while to get the knack of ...
by John Tomasso
May 30th, 2012, 6:55 pm
Forum: Wine Talk
Topic: "Sanity Returns to Bordeaux Pricing"
Replies: 25
Views: 1558

Re: "Sanity Returns to Bordeaux Pricing"

I still want to drink Bordeaux, but not at those prices. I'll drink down my cellar, and look for gems like Ch Peybonhomme Le Tours.
by John Tomasso
May 20th, 2012, 6:16 am
Forum: Wine Talk
Topic: Why the expense of wine in restaurants and wine bars?
Replies: 104
Views: 2835

Re: Why the expense of wine in restaurants and wine bars?

My borther-in-law is an executive chef, and has told me that $10 above the purchase price is what restaurants should charge for their wine. Any place that charges more than that- particularly more as the wine gets more expensive, is essentially ripping off their customers (my words, not his). With ...
by John Tomasso
March 15th, 2012, 5:29 am
Forum: Wine Talk
Topic: Santa Rita Hills Tasting - Bay Area - April 1
Replies: 1
Views: 216

Santa Rita Hills Tasting - Bay Area - April 1

Barb from the Santa Rita Hills assoc asked me to post this here, in case anyone is interested. If this is runs against protocol, please move or remove as needed thanks Industry Tasting Monday , April 1 Noon to 3:00pm RN74 301 Mission Street, San Francisco R.S.V.P. to info@staritahills.com A consumer...
by John Tomasso
July 14th, 2011, 9:10 am
Forum: Offline Planner
Topic: PSA - No Shows at Offlines
Replies: 33
Views: 2156

Re: PSA - No Shows at Offlines

I am so very sorry for signing up and then no - showing. I put my name on the list back when Brad said he was coming out - and I've honestly not been on the boards very much at all since then. I did not know the arrangements, and when Barry contacted me a few days before, it was the first I had thou...
by John Tomasso
May 22nd, 2011, 6:41 am
Forum: Epicurean Exploits
Topic: Our first trip to Arthur Avenue in the Bronx. Any reccos? (Updated)
Replies: 28
Views: 1647

Re: Believe it or not, our first trip to Arthur Avenue in the Bronx. Any reccos?

Marshall hit the good ones, but visit Randazzo's Fish Store - and they have a raw bar set up outside, too. I like Zero Otto Nove. Also, on 187th st (which intersects w Arthur) you can buy excellent fresh pasta at Borgatti's. And there's a pastry shop on Arthur I go to all the time, for cookies, past...
by John Tomasso
April 26th, 2011, 8:23 pm
Forum: Offline Planner
Topic: LA offline Friday, July 8th- Updated with venue and details.
Replies: 140
Views: 6424

Re: LA offline Friday, July 8th.

wouldn't miss it. Count me in.
by John Tomasso
January 25th, 2011, 3:27 pm
Forum: Epicurean Exploits
Topic: Sunday Gravy-- My Red Sauce
Replies: 76
Views: 5301

Re: Sunday Gravy-- My Red Sauce

It's been a long time since I wrote this out. - Here goes For the meat: Meatballs - ground chuck, fresh parsley, salt, pepper, granulated garlic (so sue me), breadcrumbs, eggs, grated pecorino Romano Sausages - good Italian sausage, I prefer hot, but mixed is fine too Two or three pork neck bones - ...
by John Tomasso
January 3rd, 2011, 5:07 am
Forum: Epicurean Exploits
Topic: Brocciole
Replies: 1
Views: 281

Re: Brocciole

Paulie, I have never used the egg in mine, though many of my friends do.
I use round steak cut thin, and pounded, and then I coat with olive oil, fresh parsley,
chopped garlic, salt and pepper, Roll up, secure with toothpicks, brown them off and drop in the gravy.
by John Tomasso
December 10th, 2010, 6:10 am
Forum: Epicurean Exploits
Topic: Recipes for new pan - Ebelskiver Takoyaki Poffertjes??
Replies: 10
Views: 1106

Re: Recipes for new pan - Ebelskiver Takoyaki Poffertjes??

http://www.solvangrestaurant.com/" onclick="window.open(this.href);return false;

I'm pretty sure our very own Melissa was pleased with the mix from this site.
by John Tomasso
December 2nd, 2010, 5:35 am
Forum: Wine Talk
Topic: Want to run a wine bar in NYC? Read this first...
Replies: 22
Views: 1620

Re: Want to run a wine bar in NYC? Read this first...

Back in the 70's, one could grease these leeches with $200 and a turkey sandwich, in return for a good report. We had one inspector who was fond of using our rest room, with its limitless supply of girlie magazines, for an hour or two. Then he'd eat his free sandwich, pocket his lucre, and be on his...
by John Tomasso
November 28th, 2010, 6:17 am
Forum: Epicurean Exploits
Topic: One holiday, one image- Post yours!
Replies: 15
Views: 760

Re: One holiday, one image- Post yours!

Image

Blow drying a duck, prior to roasting. What? WHAT??
by John Tomasso
November 22nd, 2010, 3:26 pm
Forum: Epicurean Exploits
Topic: Our First Meal at Lotus of Siam
Replies: 17
Views: 942

Re: Our First Meal at Lotus of Siam

P. Davis wrote:You missed the Nam Kao Tod. That dish alone is worth a special trip.
I'd walk there barefoot, over broken glass, for a dish of that. (but who can stop at one dish?)
by John Tomasso
November 22nd, 2010, 5:38 am
Forum: Epicurean Exploits
Topic: Eataly NYC?
Replies: 9
Views: 550

Re: Eataly NYC?

I've been. It's something to see, for sure, but to use it as your supply line - not so much.
It's a great way to spend $200 on some appetizers and a few glasses of wine, though.
by John Tomasso
November 20th, 2010, 6:50 am
Forum: Wine Talk
Topic: Thoughts
Replies: 20
Views: 759

Re: Thoughts

I'll take my chances with the great producer every time.
by John Tomasso
November 2nd, 2010, 5:10 am
Forum: Wine Talk
Topic: Cold Heaven tasting with Scott Manlin
Replies: 39
Views: 3415

Re: Cold Heaven tasting with Scott Manlin

I like the Le Bon Climat Viognier best of all.
by John Tomasso
October 26th, 2010, 1:07 pm
Forum: Travel Forum
Topic: upgrades
Replies: 7
Views: 695

Re: upgrades

yeah, good luck with DL, they make you buy the $$$ tickets to get any joy from your accumulated miles. I have tons of miles with them but I never use them because it's just easier to book the flight I want at the times I want and pay cash, and hope for the comp upgrade - my success ratio is pretty g...
by John Tomasso
October 24th, 2010, 7:19 am
Forum: Epicurean Exploits
Topic: Amazing food/wine match (Flounder/Albarino) and a fish question
Replies: 5
Views: 250

Re: Amazing food/wine match (Flounder/Albarino) and a fish question

Yeah, make sure your fish is totally dry going into the pan. And I wouldn't be afraid to turn up the heat a bit more. Because when you say "mushy" to me, that suggests that it hasn't firmed up enough - i.e undercooked.
Maybe a longer stay in the oven to finish?
by John Tomasso
October 23rd, 2010, 5:58 am
Forum: Epicurean Exploits
Topic: Bringing truffles back from France
Replies: 11
Views: 640

Re: Bringing truffles back from France

If they're in a jar, it shouldn't be a problem. Just wrap the jar in your dirty underwear and don't declare it. So many openings for a joke here, I don't even know where to begin. I'm pretty sure canned or jarred product wouldn't present a problem - a fresh truffle, OTOH, would be considered agricu...
by John Tomasso
October 19th, 2010, 3:32 pm
Forum: Wine Talk
Topic: TN: 2005 Clos Pepe Estate Pinot Noir Vigneron Select
Replies: 13
Views: 485

Re: TN: 2005 Clos Pepe Estate Pinot Noir Vigneron Select

jdietz wrote:
John Tomasso wrote:still working on 03s here, too.
How are they????
I just had one last week and it was drinking beautifully. I couldn't have asked for more from a bottle of SRH Pinot. There's plenty more where that came from - next time you're in town give a shout and we'll bust one out.
by John Tomasso
October 17th, 2010, 12:27 pm
Forum: Wine Talk
Topic: TN: 2005 Clos Pepe Estate Pinot Noir Vigneron Select
Replies: 13
Views: 485

Re: TN: 2005 Clos Pepe Estate Pinot Noir Vigneron Select

still working on 03s here, too.
by John Tomasso
October 16th, 2010, 8:22 pm
Forum: Offline Planner
Topic: BERSERKERFEST 5 IS HERE!!!!! 8pm PDH Midtown
Replies: 167
Views: 5761

Re: BERSERKERFEST 5 NYC Nov 12th PDH Midtown 8pm

I am so sorry, I have been on Mars or something. I am not going to be able to make this.
I hope this doesn't cause anyone any financial grief, and if it does, let me know what I can do to make it right.
by John Tomasso
October 15th, 2010, 1:09 pm
Forum: Wine Talk
Topic: Winery wedding in Santa Barbara Area??? Halp!
Replies: 28
Views: 899

Re: Winery wedding in Santa Barbara Area??? Halp!

I would suggest calling Jeff and Janet at New West Catering - let them handle the food and they have wineries they work with - they can help you with all of that. 805-688-0991
Likewise, Hitching Post.

In other words, use a local caterer, and the winery piece can just fall into place for you.
by John Tomasso
October 6th, 2010, 8:16 am
Forum: Wine Talk
Topic: California Wine Transport!! "Resolution" in post 62
Replies: 104
Views: 5181

Re: Wine delivered today, in record high heat!!

Just a data point - I cracked into one of these puppies last night. It was shy at first, so I splashed it into a decanter. The wine was fine - and it got better as the night wore on.

On my scorecard:
Cabots 1 - Heat 0
by John Tomasso
September 29th, 2010, 3:22 pm
Forum: Wine Talk
Topic: California Wine Transport!! "Resolution" in post 62
Replies: 104
Views: 5181

Re: Wine delivered today, in record high heat!!

GSO or UPS? Mine was UPS What date did your wine arrive? Mine sat in Sylmar all weekend and in the UPS truck all day Monday, delivered at 6:PM. Mike, mine was UPS. And it got here Monday, as well. My UPS guy even said to me, as he was bringing the box inside, "not the right day to be delivering thi...
by John Tomasso
September 29th, 2010, 5:50 am
Forum: Wine Talk
Topic: California Wine Transport!! "Resolution" in post 62
Replies: 104
Views: 5181

Re: Wine delivered today, in record high heat!!

Kimberly and I are obviously sick over this Don't be. It's wine. Save the angst for things that really matter. My shipment shows no outward signs of damage - no pushed up corks, no seepage. I'm letting it sit, and in a few days, may crack a bottle. With this weather, I haven't really been in a Syra...
by John Tomasso
September 8th, 2010, 8:07 pm
Forum: Wine Talk
Topic: nice ESJ article
Replies: 14
Views: 626

Re: nice ESJ article

To those who have been buying ESJ wines: Are you buying direct through the winery or through a retailer? I put my name on the email list, but haven't seen any offers. David David, I've bought both through wholesalers, and direct from the winery. When buying from the winery, Steve will total up your...
by John Tomasso
September 4th, 2010, 5:34 am
Forum: Wine Pimps
Topic: Wine Chicks
Replies: 69
Views: 6954

Re: Wine Chicks

but were his panties color coordinated?
by John Tomasso
September 4th, 2010, 5:26 am
Forum: Epicurean Exploits
Topic: What's your every day use cooking pan?
Replies: 48
Views: 2050

Re: What's your every day use cooking pan?

10" skillet, non stick coating, similar to this one:

http://www.bigtray.com/vollrath-fry-pan ... 27560.html
by John Tomasso
September 3rd, 2010, 5:19 am
Forum: Wine Talk
Topic: 1987 R. López de Heredia Viña Tondonia Gran Reserva Blanco.
Replies: 13
Views: 483

Re: 1987 R. López de Heredia Viña Tondonia Gran Reserva Blanco.

And thanks for mentioning the response to the corked bottle.
That is commendable, both on your part, and theirs. Kudos to LdH.
by John Tomasso
September 2nd, 2010, 5:23 am
Forum: Epicurean Exploits
Topic: How do you store your cheese, then ?
Replies: 10
Views: 497

Re: How do you store your cheese, then ?

Soft cheeses, I just loosely wrap in foil.
Hard cheeses, I wrap in cheesecloth, then in foil.

Cheese doesn't hang around long enough here to go bad, anyway.
by John Tomasso
August 26th, 2010, 7:22 pm
Forum: Epicurean Exploits
Topic: got a good recipe for a pork chop?
Replies: 20
Views: 547

Re: got a good recipe for a pork chop?

stuffed with proscuitto and mozzarella, egged, breaded, seared on the stove top and finished in the oven
by John Tomasso
August 18th, 2010, 5:43 pm
Forum: Epicurean Exploits
Topic: What is your signature dish?
Replies: 65
Views: 2178

Re: What is your signature dish?

Sunday gravy with macaroni... with whatever else I throw in there . We do all sort of additives shanks , ox-tail, featherbones, country ribs !! What else have you used Paul I never make it without pork neck bones. Also, I will throw in a few spare ribs if I have them. A hunk of beef cut off the end...
by John Tomasso
August 18th, 2010, 5:43 am
Forum: Epicurean Exploits
Topic: The killer chocolate sauce
Replies: 5
Views: 277

Re: The killer chocolate sauce

enjoy it now, the price of anything with cocoa in it is going to skyrocket in the coming months.
by John Tomasso
August 18th, 2010, 5:40 am
Forum: Epicurean Exploits
Topic: What is your signature dish?
Replies: 65
Views: 2178

Re: What is your signature dish?

Sunday gravy with macaroni, followed by a second course of meatballs, sausage, braciole and whatever else I throw in there.
by John Tomasso
August 15th, 2010, 6:30 am
Forum: Epicurean Exploits
Topic: Potatoes on a Grill?
Replies: 29
Views: 611

Re: Potatoes on a Grill?

I take whole baby reds, season them up to taste, add some olive oil or butter, and wrap them all up in a foil pouch.
I also have a perforated vegetable pan which sits on top of the grill - so if I want cut up spuds, I'll do them that way - they get a nice crust with that method.
by John Tomasso
August 14th, 2010, 5:34 am
Forum: Epicurean Exploits
Topic: Your favorite oil for sauteeing veggies?
Replies: 30
Views: 865

Re: Your favorite oil for sauteeing veggies?

I have a good, extra virgin olive oil that I use most of the time to sautee. At less than $20 per gallon, it doesn't seem too expensive, I like the taste, and it performs just fine. I can't stand the smell of Canola when it is heated, and I don't use peanut oil quickly enough to finish the container...
by John Tomasso
August 12th, 2010, 5:33 am
Forum: Epicurean Exploits
Topic: Travelling with Oysters
Replies: 21
Views: 609

Re: Travelling with Oysters

NOT DRY ICE!!
Regular ice will do just fine.
by John Tomasso
August 7th, 2010, 7:01 am
Forum: Wine Pimps
Topic: Sales guy needs help in relationship repair
Replies: 13
Views: 2072

Re: Sales guy needs help in relationship repair

I've had my ass kicked by more French chefs than I can count, and I've learned a few things along the way. TBone is right - he's testing you, he wants to see what you're made of. Don't be intimidated. Absolutely, you have to master your book, and know what you're selling. But often, these types just...
by John Tomasso
August 7th, 2010, 6:53 am
Forum: Wine Talk
Topic: Question about Domestic Syrahs - and Assistance Requested
Replies: 35
Views: 925

Re: Question about Domestic Syrahs - and Assistance Requeste

I vote no.
It's too subjective, and it's bound to create more confusion than it clears up.

There's no substitute for tasting the wine.
by John Tomasso
August 6th, 2010, 8:51 am
Forum: Epicurean Exploits
Topic: Hitting Alex and LOS this weekend...first time at each...
Replies: 11
Views: 487

Re: Hitting Alex and LOS this weekend...first time at each..

Don't miss the sour sausage and crispy rice.
by John Tomasso
July 26th, 2010, 7:39 pm
Forum: Epicurean Exploits
Topic: Best Marinara Recipe
Replies: 17
Views: 564

Re: Best Marinara Recipe

I take the quick cooking to the extreme, something I was taught by an Italian chef, a long time ago. Open a can of good tomatoes, dump in a saucepan, crush the tomatoes with your hands Season with salt, pepper, crushed chile flakes if you like. Drizzle some olive oil on top, not too much Add some fi...
by John Tomasso
July 26th, 2010, 5:39 am
Forum: Epicurean Exploits
Topic: Olive oil manipulation - sound a little like the wine world?
Replies: 7
Views: 300

Re: Olive oil manipulation - sound a little like the wine wo

Variations of this story have been bouncing around the net for a week or two. It wasn't until I read the one you linked to that I learned this: The UC-Davis study was funded in part by the California Olive Oil Council. Oils were tested by some methods not yet recognized by international standards. F...
by John Tomasso
July 19th, 2010, 8:19 pm
Forum: Epicurean Exploits
Topic: restaurants/grocery/wine stores in Ventura?
Replies: 1
Views: 164

Re: restaurants/grocery/wine stores in Ventura?

Friend of the wine boards Fabrizio Ianucci recently opened the Italian Job Cafe in Channel Islands Harbor. I haven't yet had the chance to go, but from what I know of his food, you'd be hard pressed to beat it in Ventura

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