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Sounds delicious. There's a bottle king by me I should check and see. Amusingly they are trying to open one my town and everyone is up in arms. Not surprisingly one of the main people fighting against it for "traffic" reasons happens to be married to the owner of a wine shop the town whose prices a...

Marcus, I’m in for at least a 6 of the BD Pinot and a 6 of the BD chard. Thanks.

No formal notes but had a 2014 Lagier Meredith Syrah around Xmas that was ripping. 2017 Vincent Willamette Valley PN this past weekend that is an incredible value. 2016 Goodfellow Whistling Ridge tonight to reaffirm that I still don’t have enough of Marcus’ wines.

I made a prime picahna yesterday (not flannery, mine are still in the freezer) using reverse sear; salt + scored the fat for an hour at room temp, oven at 200F till 132F (about 2.5 - 3 hours) then an hour of rest followed by sear on screamingly hot skillet. It turned out fantastic, although the fat...

Great, thank you for the perspective.

can anyone describe the style of the pinots or liken them to other producers?

Cris Whetstone wrote: ↑
January 22nd, 2020, 6:41 pm
Gratz to Eric.

I am bummed that this will likely mean he posts much less to CT though. Maybe Ian can step in for him over there.

+1

Really like Enfield’s expression.....great pricing too

Nice work!

That cheese steak pizza looks great Bill.

Jealous. Excited to hear about the experience.

edited

Been waiting for the Russos to land at local spots

Any go to salad recipes people can share? Serving lamb, mashed potatoes and roasted carrots and wanted something bright and delicious. I would do something simple and bitter as a cleansing foil. A classic tri-colore (arugula, raddichio, endive) plus some pickled red onions, dressed with a bright mu...

Any go to salad recipes people can share? Serving lamb, mashed potatoes and roasted carrots and wanted something bright and delicious.

thanks for the early look Tom.

that sounds amazing. thank you.

Whoohoo! Flannery repost on Instagram for a dinner I’m doing on Saturday! I donated a dinner for six with Flannery beef (rib eye, hanger and picanha) with several sides featuring Benton’s bacon (candied bacon app, Brussels sprouts and bacon, APL’s potatoes carbonara). Will be opening up a couple of...

Chris Blum wrote: ↑
December 12th, 2019, 9:24 am
I don’t know why you wouldn’t. In general, I either salt them at least 3 hours in advance or I wait until I’m cooking.

This, for every steak

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

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