Wine Berserkers - international wine social media, online community, and discussion

I just got sucked into Chef Show on Netflix which is a spin-off from the movie Chef with John Favreau. He and Roy Choi visit and cook with a lot of different spots.....short show and enjoyable. At any rate, it prompted me to order LA Son, which is Roy Choi's cookbook. Will report back....

mike pobega wrote: ↑February 22nd, 2021, 2:29 am From the weekend. Straight up Neapolitan pizza.
I ordered a Bartello oven for the Spring. Should be fun.

How did you land on the bertello?

Opened one of these this week with the release open. I found this to be much more compelling on day 2 actually so I'm glad I have another bottle.

no rush on Carole's syrahs.....those cruise past 10 years with a lot of grace

2016 Vincent Armstrong and a 2017 Vincent Pinot Blanc.....both were delicious. Still taking orders.....

For some unknown reason, I've never got around to trying your wines. After reading your reply in the styrofoam shippers thread, I made it a point to rectify this situation. So here I am, a day late and a few dollars short, looking to buy package #3. An email will be sent shortly. [cheers.gif] You w...

in for more O&M Zins, thanks Fred!

In, thanks William and Frank!

first time buyer in for EVOO, balsamic and ventresca....excited to try

in for the vertical.....love how well these wines age

In for the berserker chard at a minimum marcus/megan.

killing me marcus

cjsavino wrote: ↑January 25th, 2021, 5:15 pm https://www.mainelobsternow.com/

We had fresh lobster tails from Maine Lobster Now for Christmas. Excellent quality. Check out the jumbo tails

whoa, those are huge. how big did you go? i find the larger the lobster, the less sweet the meat tends to be, so curious.

Perfect, thanks for the insight.

Dennis, did you scale up the recipe or was the quantities in the video enough for several portions?

Curious how thick the strips and ribeyes are.....any insight would be great.

Todd F r e n c h wrote: ↑January 14th, 2021, 3:47 pm
Adam Frisch wrote: ↑January 14th, 2021, 3:28 pm
Todd F r e n c h wrote: ↑January 14th, 2021, 11:05 am

Was Enfield on BerserkerDay??
Sorry, didn't see that qualifier. But he should well damn be!
I sent him a PM, we’ll see

that would be great, and bad for my card

thank you for the look....don't see many notes on these with some age

Sarah Kirschbaum wrote: ↑January 8th, 2021, 7:28 am
Uli K. wrote: ↑January 7th, 2021, 9:59 pm Was cruising for a week, until the PGC library offer hit - couldn’t resist perfect provenance at those prices.
What is PGC?

Patricia Green Cellars - viewtopic.php?f=1&t=176403

Very nice, thanks Jorge

thank you

Congrats Marcus and Megan!

Looking for advice on coupe and nick and Nora glasses. What is everyone’s go to? Would appreciate some recommendations.

Never done a Flannery or a dry age roast before so this is going to be two new experiences in one, but here’s my game plan for the Christmas roast: I’m skipping dry brining as the roast is already dry aged, no need to have it dry out more. I’ll season it after I take it out of the fridge to come up...

Reverse sear in oven at 250 until 110 degrees, then Sear in a ripping hot pan to finish

Bought a California Reserve Club roast for Christmas dinner...very excited to try this based on some many reviews Questions: 1. Do you only use salt and pepper as seasoning as suggested? 2. Follow their cooking method of high heat for 15 minutes and then cut down and finish? 3. Do you use convectio...

another vote for rittenhouse

just had a 2019 whistling ridge blanc....polished off in no time

Popped one last night and it was delicious

Thank you guys for the insight

Thanks for the note Dennis. I keep picking these up and putting them back in the cellar for fear that they're too young.

thanks for the look otto.

has anyone taking an early peek at 2017 which is now on the shelves?

interesting spin on the Bo Ssam with chili crisp
https://peachykeen.momofuku.com/recipe/ ... ney-glaze/

we have a great spot in our town that has an awesome version. easy to make at home too - https://www.cooksillustrated.com/articl ... cken-wings

Yea that's my concern as well.....my wife is looking for a simple to use, but well executed machine and I'm not a coffee geek so struggling with recommendations.

In the market for an espresso maker in the 200-500 range. Any thoughts or good deals people have seen for cyber Monday?

Jim Erwin wrote: ↑November 20th, 2020, 8:51 am
MikeL238 wrote: ↑November 20th, 2020, 8:27 am Olga Raffault Chinon Les Picasses?
+1

This is much closer to 25-30 in recent vintages, so double the cost of the guion domaine

at Spice House, i see they offer Flat Packs.....does anyone order them like this? do you find it more convenient for storage? Do they stay fresher for a longer period of time? just curious overall. I’ve just recently ordered (since I no longer shop anywhere in person) a few refills in their new fla...

at Spice House, i see they offer Flat Packs.....does anyone order them like this? do you find it more convenient for storage? Do they stay fresher for a longer period of time? just curious overall.

thanksgiving sale on burger blends, pork roast and tenderloin roasts...

Brandon R wrote: ↑November 9th, 2020, 2:31 pm Thanks, Guys. This is the first I've heard of, "Octopus Teacher."

Just watched this last night....interesting story. I honestly can't imagine doing something like that every day for 300+ days.

the Zuni method is a dry brine- kosher salt and leave unwrapped in a refrigerator for 2-3 days before roasting. Full recipe here https://www.epicurious.com/recipes/food/views/zuni-roast-chicken-with-bread-salad-56389456 Right, but how does that translate to SV? I'd love to know more details. For th...

I did two side by side roast chickens (Mary's Heritage birds) the other day using the Zuni method. Sous Vide for about 2.5 hours @150 followed by browning for about 15 minutes at 482. I'd say they were the best roast chickens ever. The juiciness of the chicken while eating was like wringing out a w...

very guilty of this, and it has to do with planning. for as much time as i spend researching, reading and thinking about wine, I'm often grabbing a bottle with too short of a window to give it proper air and then consume it too rapidly.

Any way to block this thread from Charlie Fu wouldn't be caught dead drinking a lowly Chinon He used to say that about Gonon. True. [cheers.gif] Baudry is awesome. I have a few 2010s lined up ready to go. The 2010 Grezeaux I popped recently was equally outstanding. Thanks for the note, David. ^

Betty C wrote: ↑October 28th, 2020, 8:24 pm
K_F_o_l_e_y wrote: ↑October 27th, 2020, 3:25 pm
Joe Chanley wrote: ↑October 27th, 2020, 3:19 pm Yea they always have a rib roast sale
When is that usually? Although my friend is probably looking for steaks for NYE (he's never had any Flannery).
Getting a rib roast and cutting it into steaks is easy and also slightly cheaper!

^ this.....i do it every year

Todd F r e n c h wrote: ↑October 28th, 2020, 4:41 pm Here we go...more Baudry notes! I’m buying as much as I can, after the last bottle I tried. I fear Baudry (and Loire Chinon, in general) may become popular, and stop being a value, like St. Joseph used to be...

Any way to block this thread from Charlie

Both the sandwich and wings look great, Kevin. But...I have to ask (at least for the grilled cheese...wings I can see being better): WHY? I can have a great grilled cheese in a pan in about 10 minutes, max. Is it more about the tinkering and hobby of it? I'm truly seeking to understand. This was be...

K_F_o_l_e_y wrote: ↑October 27th, 2020, 3:25 pm
Joe Chanley wrote: ↑October 27th, 2020, 3:19 pm Yea they always have a rib roast sale
When is that usually? Although my friend is probably looking for steaks for NYE (he's never had any Flannery).

Believe early December typically

Yea they always have a rib roast sale

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