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Corison and matthiasson and Smith madrone

Brian Tuite wrote: ↑
December 3rd, 2019, 8:14 pm

Joe Chanley wrote: ↑
December 3rd, 2019, 7:51 pm

Brian Tuite wrote: ↑
November 28th, 2019, 8:07 am

I don’t always either but that’s his recipe.
Tried this....delicious
Isn’t it though? You get a cramp in your wrist with all the constant stirring but in the end it’s worth it.

I love soft scrambled eggs and this was essentially basic soft scrambled on steroids.

I use the Gordon Ramsay method. Crack the eggs into a non-stick pan over medium heat and constantly stir with a spatula until they begin to cook and thicken a bit. Then toss in butter (tbsp to 4eggs) and continue to stir, remove from heat, add s&p to taste and continue to stir over heat until desir...

D'Artagnan is having a black friday sale, so went with a leg of lamb from there along with a few other items.

I'm shocked you guys are so skeptical.....this clearly lays out everything about the organization https://salastores.com/pages/about-us

Mike Maguire wrote: ↑
November 23rd, 2019, 6:32 am

Chris Echeck wrote: ↑
November 23rd, 2019, 5:39 am
Porchetta

https://buypork.com/pork/porchetta/#pro ... escription
Having this as part of our Italian/Irish Thanksgiving.

I need to give this another shot. My first time around wasn’t as enjoyable as I’d hoped as the belly still felt undercooked and fatty once the loin was done

i use kerry gold in pretty much everything

New releases of Elijah Craig 18 and 23 are inbound and since I am too lazy to scroll back Whistle Pig Samurai Scientist aged in Japanese Umeshu barrels, high tariff, but worth a try if you see it at a bar. My boss was generous enough to buy 2 rounds of this while we were in Nashville 2 weeks ago an...

Alex N wrote: ↑
November 20th, 2019, 8:57 pm
If you can arrange pick-up

https://www.fessparkerranch.com/product ... 09?cs=true

That looks amazing but I'm unfortunately on the east coast....might see what shipping is like

Curious if people have suggestions on the best place to get high quality rack of lamb or pork for an Xmas roast? Would also do a leg of lamb as well. Considering: https://www.snakeriverfarms.com/kurobut ... -pork.html

Any other suggestions worth looking in to?

My wife loves fluffy, so I use this recipe which includes rinsing off the starch. I also dial back the milk to about 1 cup and then add more as needed.

https://www.seriouseats.com/recipes/201 ... ecipe.html

https://www.thedrinksbusiness.com/2019/ ... ree-years/

super value and great to have around

It’s quite benign on grilled cheese but I haven’t tried it on meat.

Sounds right Chris. My flannery mismatched arrived defrosted....I know I saw a discussion in a thread here with a similar scenario. Were they supposed to be shipped frozen or fresh? Regardless, I saw a YouTube video of some guy that did a blind taste test comparison of a set of meat ranging from fr...

I like foillards rendition typically

Interesting article by Kenji Lopez

https://www.nytimes.com/2019/10/28/dini ... inade.html

Sounds right Chris.

My flannery mismatched arrived defrosted....I know I saw a discussion in a thread here with a similar scenario.

We built a small cellar that holds just under 900 bottles. The racks are all-heart redwood from Apex (via Costco). The floor is a ceramic tile that looks like wood. Walls are Densarmor drywall. The cooling unit is from Cellarpro. Insulation is 3.5" of closed-cell spray foam in the walls, 5" or so i...

Nice little deal at shoprite

went in on some picanha, ribsteaks and mismatched sirloins and tenderloins....should be here tomorrow!

Any reason whatsoever I can’t make the butt in the same manner and use traditional bbq sauce for my family who is not adventurous in the least? None whatsoever. I make the traditional condiments for the grown-ups and the boys get their favorite BBQ sauce. Everyone is happy. my thoughts exactly....t...

Rich Salsano wrote: ↑
October 21st, 2019, 8:14 pm

R@y.Tupp@+sch wrote: ↑
October 21st, 2019, 1:58 pm
Crown Shy received a star.

Put together a wine dinner there last week - food was excellent, service great and wine service even better with high end stemware.
Yup. Fantastic experience there recently.

+1

Thanks Tim.

We opened a 2018 Thivin Cote De Brouilly tonight. Enticing nose, the ripe fruit was front and center, backed by good acidity and some dusty tannin that draws you back to the glass. Its certainly more lush and full than recent years. Not sure what the means for its longevity, but its certainly enjoy...

Any reason whatsoever I can’t make the butt in the same manner and use traditional bbq sauce for my family who is not adventurous in the least?

Fat cap is thinner than I thought. That’s a lot of beef at 3.5 lbs.

That looks awesome.

Deal over as far as I can tell unfortunately

Markus S wrote: ↑
October 17th, 2019, 4:54 am

IlkkaL wrote: ↑
October 16th, 2019, 10:07 pm
For my money this is the best Barbera out there. ...
Perhaps your money is not as dear as mine. I'm sure for $80-90 a bottle, there are better barberas out there.

I'll take 2 mascarello's for this price

Terlan and Venica & Venica come to mind

Alfert moving markets.....sold out at wine library

hope he drinks quick....the one downside of tree house, and probably it's only one, is that a lot of the DIPAs do not age well at all.

Had a 16 Richards cuvée last night courtesy of my bro in law. Drank alongside a 17 morgen Long Loubejac. Goodfellow was the preferred bottle by all but both quite nice.

2017 burlotto barbera aves last night.

julianseersmartin wrote: ↑
October 4th, 2019, 4:03 pm
Has anyone spoken to Envoyer about this?

Traded an email with Greg. They’ve been trying to bring in as much French wine as possible ASAP. Still a lot tbd.

very cool idea

So any restaurants recommendations Alfert? I’m there for a few conferences in the next 6 months. Thanks.

wasn't interested until i was grown, but my 6 year old daughter has a starter knife and is interested. we put her in a week of cooking camp this summer which was really just to get her interested in the process and she's going to take a class once a week. we'll see how she progresses, but solid at c...

I hope that someone from TWA will jump in on this. I know they come on here from time to time, so would be good to get their perspective. Tangent- Was having a similar discussion with someone in the industry on Saturday about ratings, and how diluted the market is. We joked that 96 is the new 90 si...

R Roberts wrote: ↑
September 12th, 2019, 9:48 pm

David_K wrote: ↑
September 12th, 2019, 12:52 pm
I'll try them when I get a chance, but I'm not in any hurry. With the exception of the Produttori crus, these wines don't tend to move that fast.
When do the Produttori crus typically hit the market?

For reference, the 2014 SVDs came out earlier in 2019.

2015 moccagatta barbaresco normale. Very nice.

Drank one last weekend and agree w Mike. Very solid value at $32.99.

Awesome pic

Went deep as well. Yet to have a bad wine from Marcus.

went to cafe grey in NYC years ago when me and my current wife certainly couldn't afford it. had never had a red burgundy before and the somm recommended a 2001 Jean Grivot Vosne Romanee Les Beauxmonts and that was that. i had to call the restaurant the next day and have the host read and spell out ...

Seriously, newark is really not bad in comparison to a lot of airports, particularly those in the tri-state area. I agree. I have flown airports all the way down the East coast and a few on the West coast. Newark is one of my preferred airports to leave from. Not sure why the hate??? The inside is ...

Anton D wrote: ↑
September 5th, 2019, 8:24 am
Wow!

I watch for 'double retail' and don't order if a wine tops that.

^ this, otherwise i go BTG, booze or beer.

Too.many.wines in that offering

tasted these with john a few weeks back and can assure everyone that there isn't a bad wine in the bunch. i also don't drink much cab these days, especially from CA, but this one is great.

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