Search found 503 matches

by Michael Sopher
May 6th, 2019, 12:50 pm
Forum: Epicurean Exploits
Topic: How do you prepare popcorn?
Replies: 29
Views: 784

Re: How do you prepare popcorn?

stove top, avocado oil, salt and roasted garlic powder (Penzey's) or truffle salt.

Will have to try it with ghee
by Michael Sopher
March 20th, 2019, 8:23 am
Forum: BYO Forum - Wine at Restaurants
Topic: New York City, aka Manhattan and the boroughs BYO
Replies: 584
Views: 57422

Re: New York City, aka Manhattan and the boroughs BYO

Tratorria Italliene Chelsea area Free BYO Tuesday, and OK with a group of 8 bringing in 10 wines. Food was good albeit not special. Proscuitto, Burrata were on point. The gluten free pasta was some of the best I've had. The pastas with Ragu were also very good, on the drier side vs. the saucy side....
by Michael Sopher
March 12th, 2019, 9:51 am
Forum: Travel Forum
Topic: NY recommendations
Replies: 8
Views: 311

Re: NY recommendations

On Day A you are at The Met which is Upper East Side.. silly route to go to Baz, up to the Met and back to Katz's. There is a Russ and Daughters in The Jewish Museum not far from The Met (though in truth... going to the shop on Houston and eating on a bench is best... but the cafe's are good) On Day...
by Michael Sopher
March 7th, 2019, 6:13 am
Forum: Epicurean Exploits
Topic: Herring
Replies: 12
Views: 393

Re: Herring

This got me intrigued. I do eat the pickled stuff all the time and have easy access a few blocks from home. I will have to head over to Russ and Daughters over the weekend and get the cold smoked stuff. I love that shop.
by Michael Sopher
March 2nd, 2019, 3:35 pm
Forum: Wine Talk
Topic: Monthly check-in: Cellar inventory reduction plan
Replies: 406
Views: 18425

Re: Monthly check-in: Cellar inventory reduction plan

2019 so far..
bought - 1 (magnum)
consumed - 13...
right direction
by Michael Sopher
February 11th, 2019, 11:09 am
Forum: Epicurean Exploits
Topic: Attn NYC residents
Replies: 13
Views: 715

Re: Attn NYC residents

Why would they even do this? Seems strange. Maybe im missing something. remember, part of deBlasio's platform when he ran for mayor was to ban carriage horses. thankfully he failed, hopefully this will fail as well. Banning the carriage horses would be a net positive for the City. Those horses look...
by Michael Sopher
February 11th, 2019, 11:06 am
Forum: Epicurean Exploits
Topic: Tribeca lunch recommendation
Replies: 21
Views: 785

Re: Tribeca lunch recommendation

I think I am the only one here that had a crappy dinner at Frenchette, but my frites were a salt lick, the duck breast was tough, they knocked over chairs passing my table and they seemed to be a little too pleased with themselves. (and that was before the *** review) Dinner was so bad I won't brave...
by Michael Sopher
February 10th, 2019, 11:00 am
Forum: Wine Talk
Topic: Restaurant - Waiter pouring etiquette
Replies: 104
Views: 3598

Re: Restaurant - Waiter pouring etiquette

If I am in a Michelin starred place (rare enough) they better not fast pour or murder my cork... and mostly they pour right or happily accept direction to just leave the bottle. Just a few weeks ago at a work dinner at the Capital Grill I let them open the bottles as I forgot my corkscrew. The waitr...
by Michael Sopher
February 9th, 2019, 1:43 pm
Forum: Beer and Spirits
Topic: The Bourbon Thread
Replies: 3328
Views: 166330

Re: The Bourbon Thread

Got the Old Forester 1920.. really like it, spicy finish and all
by Michael Sopher
February 9th, 2019, 12:08 pm
Forum: Epicurean Exploits
Topic: Tribeca lunch recommendation
Replies: 21
Views: 785

Re: Tribeca lunch recommendation

Augustine is also quite close.
by Michael Sopher
January 26th, 2019, 9:17 am
Forum: BerserkerDay 10 Forum (January 27, 2019) #BD10 "the Black Friday of wine commerce" - Forbes
Topic: Veleta EVOO & Gourmets of Spain Berserker Day 10 Deals
Replies: 167
Views: 4851

Re: Veleta EVOO & Gourmets of Spain Berserker Day 10 Deals

In for an Elite. Looking forward to a bit of restocking and some new seafood to try
by Michael Sopher
January 21st, 2019, 12:42 pm
Forum: Commerce Corner - Wine Classifieds
Topic: Upcoming Saxum Release at cost in NYC
Replies: 6
Views: 552

Re: Upcoming Saxum Release at cost in NYC

Gil H wrote:
January 20th, 2019, 9:44 am
Interested in 1 bottle of the Booker and 1 bottle of the broken stone. I’m Manhattan based so easy to meet up.
Sorry, this was for the current offering, bought and paid now... delivered in March. I already did my order so can't fulfill your request
by Michael Sopher
January 15th, 2019, 1:04 pm
Forum: Wine Talk
Topic: Saxum is Live
Replies: 14
Views: 900

Re: Saxum is Live

I have a fair amount of Saxum, 52 bottles in the cellar... I have apparently consumed 91??
I have definitely tapered my buying (of everything really).
by Michael Sopher
January 15th, 2019, 10:59 am
Forum: Wine Talk
Topic: Saxum is Live
Replies: 14
Views: 900

Re: Saxum is Live

Alan Eden wrote:
January 15th, 2019, 10:14 am
How did you snag it when it was wish list only ?
Umm... they said it was first come first serve in my offer (I think). I was first I guess. 12 noon on the dot.
by Michael Sopher
January 15th, 2019, 9:15 am
Forum: Wine Talk
Topic: Saxum is Live
Replies: 14
Views: 900

Saxum is Live

Managed to snag the "Extended Age" 2015 Bone Rock magnum... (cause another $300 large format is just what I needed)
by Michael Sopher
January 5th, 2019, 8:17 am
Forum: Epicurean Exploits
Topic: Prime beef in NYC?
Replies: 5
Views: 469

Re: Prime beef in NYC?

Lobels $$$$
Dicksons Farmstand Meats
Pat LaFrieda
or just get Flannery to deliver to your NY address
by Michael Sopher
January 4th, 2019, 11:11 am
Forum: Epicurean Exploits
Topic: New York City Restaurants
Replies: 2012
Views: 112066

Re: New York City Restaurants

If you like Nur - you'll also like Balaboosta
You could try Maialino, Marta, La Pecora Bianca (in NOMAD), ... way too many to mention
by Michael Sopher
January 3rd, 2019, 11:31 am
Forum: Commerce Corner - Wine Classifieds
Topic: Upcoming Saxum Release at cost in NYC
Replies: 6
Views: 552

Re: Upcoming Saxum Release at cost in NYC

Westchester is local? That is upstate....

Sure, those bottles are part of protected allocation so they will be there. My order date is Jan 15.
by Michael Sopher
January 3rd, 2019, 8:16 am
Forum: Commerce Corner - Wine Classifieds
Topic: Upcoming Saxum Release at cost in NYC
Replies: 6
Views: 552

Upcoming Saxum Release at cost in NYC

I will have some to spare of the upcoming release

All $98 plus tax
2016 Broken Stone
2016 Booker
2016 Heart Stone
2016 Paderewski

2015 Bone Rock Extended Age Magnum (which I may or may not get as it is first come) $296 + tax

NYC only, I don't want to reship. You pay what I pay... when I pay.
by Michael Sopher
January 2nd, 2019, 1:18 pm
Forum: Wine Talk
Topic: Monthly check-in: Cellar inventory reduction plan
Replies: 406
Views: 18425

Re: Monthly check-in: Cellar inventory reduction plan

Late to the thread... but in on the plan. I am down 8% or so in 2018... somehow managed to buy only about 12 bottles in 2018 (aside from daily drinkers that never went into Cellartracker). Purchases had been my weak side... consumption never was. Goodness, if my daily drinkers didn't get counted, t...
by Michael Sopher
January 2nd, 2019, 9:10 am
Forum: Wine Talk
Topic: Monthly check-in: Cellar inventory reduction plan
Replies: 406
Views: 18425

Re: Monthly check-in: Cellar inventory reduction plan

Late to the thread... but in on the plan. I am down 8% or so in 2018... somehow managed to buy only about 12 bottles in 2018 (aside from daily drinkers that never went into Cellartracker). Purchases had been my weak side... consumption never was.
by Michael Sopher
December 28th, 2018, 9:39 am
Forum: Epicurean Exploits
Topic: Non fancy italian reco nyc?
Replies: 28
Views: 1370

Re: Non fancy italian reco nyc?

Don Angie, as suggested earlier, is my most preferred red-sauce joint in the city these days. But, reservations is a royal pain. While not exactly red-sauce, I’ll add Fiasscheteria Pistoia in the East Village if one won’t mind going quite deep into the local neighborhoods. Pasquale Jones might also...
by Michael Sopher
December 26th, 2018, 1:27 pm
Forum: Epicurean Exploits
Topic: Non fancy italian reco nyc?
Replies: 28
Views: 1370

Re: Non fancy italian reco nyc?

Porsena and Lanza's in the East Village
Parm
Giulietta's Cantina Club - West Village
by Michael Sopher
November 16th, 2018, 2:23 pm
Forum: Epicurean Exploits
Topic: Turkey- Where do you buy it?
Replies: 55
Views: 1623

Re: Turkey- Where do you buy it?

D'Artagnan organic from Fairway. $4.99/lb. and they toss in 3lbs of mashed potatoes for free (sweet or white). Will spatchcock it or just break it down and start legs ahead of time
by Michael Sopher
August 23rd, 2018, 7:30 am
Forum: Epicurean Exploits
Topic: Sous vide fried chicken?
Replies: 43
Views: 1539

Re: Sous vide fried chicken?

I have done sous vide chicken parm. I like a thick cutlet for this... cook sous vide, shock in ice, remove from bag, flour > egg > bread crumbs and a quck fry and you're there. way better than trying to get it cooked through without burning or drying out on stove top or finishing in the oven.
by Michael Sopher
July 17th, 2018, 9:41 am
Forum: Wine Talk
Topic: 2016 Saxum offering
Replies: 93
Views: 7498

2016 Saxum offering

Took my Rocket Block Mag while the getting was good... will go back and decide on the rest. Likely to have leftovers for NYer. PM me
by Michael Sopher
July 15th, 2018, 9:29 am
Forum: Epicurean Exploits
Topic: Why sous vide?
Replies: 208
Views: 6625

Why sous vide?

FWIW - this morning's breakfast... 2 eggs boiled for 7 minutes... in ice water for 1:30... shells came off clean and easy... yolks jammy and warm... whites completely set but not rubbery. Maybe 15 minutes from walking into the kitchen to eating. I am a fan of sous vide eggs when I have time... but a...
by Michael Sopher
July 13th, 2018, 8:08 am
Forum: Epicurean Exploits
Topic: Why sous vide?
Replies: 208
Views: 6625

Why sous vide?

Not sure why it takes you 45 min to get the water bath temp up. My hot tap water is about 110 - 115 and I get to 145 in about 4 min... to 165 in another 4 or 5. One technique I've used for low temp eggs is to drop them in boiling water for a minute or two to set the soft white and then out into the...
by Michael Sopher
July 13th, 2018, 7:57 am
Forum: Epicurean Exploits
Topic: Why sous vide?
Replies: 208
Views: 6625

Why sous vide?

Finally received my Anova, and reviewed this thread. Working on soft-boiled eggs, but not the Anova recipe, this one - https://www.splendidtable.org/recipes/sous-vide-soft-poached-eggs - as it is sort of like Cooks' Illustrated, in performing tests to find the perfect recipe, etc. After setting eve...
by Michael Sopher
July 5th, 2018, 4:58 am
Forum: Epicurean Exploits
Topic: Foolproof peel-able hard boiled eggs
Replies: 45
Views: 1221

Foolproof peel-able hard boiled eggs

The steam method vs dropping into boiling water helps avoid the problem of dropping the temp of the water when cold eggs hit it. That and the ice bath seem to make for the easy peeling. When doing 2 or 4 eggs I just put in boiling water... and doesn't stop the boil (for 170 eggs steaming does make m...
by Michael Sopher
June 28th, 2018, 10:37 am
Forum: Epicurean Exploits
Topic: Why sous vide?
Replies: 208
Views: 6625

Why sous vide?

Really can’t reccomend it enough, especially if you like the Barbuto kale salad. I still think that one of these days someone is going to say "Ha, ha, just kidding. I can't believe you thought we were serious about eating kale. That stuff sucks." And there will be a mass awakening at which point I'...
by Michael Sopher
June 27th, 2018, 1:46 pm
Forum: Travel Forum
Topic: Macy's NYC Fireworks 7/4
Replies: 22
Views: 683

Macy's NYC Fireworks 7/4

Thanks for all the advice here. We are still trying to decide if it’s worth fighting the crowds or just watching it with friends/family on their couch (on tv) Go see it... just not from the middle of the madness. If you are in the 50's it won't be as crazy. When it is in the Hudson I walk out my do...
by Michael Sopher
June 27th, 2018, 1:12 pm
Forum: Travel Forum
Topic: Macy's NYC Fireworks 7/4
Replies: 22
Views: 683

Macy's NYC Fireworks 7/4

Thanks for all the advice here. We are still trying to decide if it’s worth fighting the crowds or just watching it with friends/family on their couch (on tv) Go see it... just not from the middle of the madness. If you are in the 50's it won't be as crazy. When it is in the Hudson I walk out my do...
by Michael Sopher
June 26th, 2018, 5:56 am
Forum: Travel Forum
Topic: Macy's NYC Fireworks 7/4
Replies: 22
Views: 683

Macy's NYC Fireworks 7/4

The barges will be between 23rd St and 42nd St this year. As others have mentioned, to be on the FDR is to have the best view. Last time I did that we arrived 4 odd hours ahead of the start (did not wear diapers... just didn't drink much prior) Back 15 years ago I did watch it from the LIC side and ...
by Michael Sopher
June 10th, 2018, 2:18 pm
Forum: Epicurean Exploits
Topic: BREWPUB/WINE BAR SERVICE QUESTIONS -
Replies: 23
Views: 982

BREWPUB/WINE BAR SERVICE QUESTIONS -

We have a ton of wine bars in NY with food service. The customers are largely NYers… and I am a customer... not ITB.. so take my advice for what it is worth. Ordering at the bar at quieter times is no big deal... bringing their own wine back to the 4 tops also no big deal. But if I order food at the...
by Michael Sopher
May 17th, 2018, 1:01 pm
Forum: Epicurean Exploits
Topic: 150th tabasco
Replies: 64
Views: 3360

150th tabasco

FWIW - I have the Family Reserve and that is a nice step up from the regular and I think it was $10/bottle. Bought a bunch of Scorpion when it first came out and actually did manage to flip some of those for 5x or better the price...
by Michael Sopher
May 11th, 2018, 4:00 pm
Forum: Epicurean Exploits
Topic: Favorite way to cook steak poll
Replies: 28
Views: 832

Favorite way to cook steak poll

Favorite - direct heat on the grill first... finish on the cool side.

most used - sear in cast iron then finish on a rack on a sheet pan in the oven so air can circulate around it and no residual heat from the pan.
by Michael Sopher
April 30th, 2018, 8:20 pm
Forum: Epicurean Exploits
Topic: Mixed vegetarian/meat eater prom dinner...
Replies: 20
Views: 619

Mixed vegetarian/meat eater prom dinner...

I would pick a theme and stick to it. Italian, Asian, Moroccan all together is kind of weird. Personally, I think deviled eggs are disgusting. I'm guessing not a lot of teens would eat them, as they're kind of old-fashioned. For people my age, deviled eggs are old-fashioned. I guess it's the circle...
by Michael Sopher
April 30th, 2018, 5:10 pm
Forum: Epicurean Exploits
Topic: Mixed vegetarian/meat eater prom dinner...
Replies: 20
Views: 619

Mixed vegetarian/meat eater prom dinner...

I'd make the deviled eggs Mexican (swap out half the yolks for avocado, cut down the mayo) See post 44 in this thread https://www.wineberserkers.com/forum/viewtopic.php?f=6&t=117583 Agree that there are too many themes... if staying in the Italian vein... Fettuccini and then roasted vegetables.. The...
by Michael Sopher
March 19th, 2018, 5:27 pm
Forum: Epicurean Exploits
Topic: The piece of cookware that changed your life
Replies: 57
Views: 2078

The piece of cookware that changed your life

My 1st good Dutch Oven
by Michael Sopher
March 1st, 2018, 4:46 am
Forum: Epicurean Exploits
Topic: Favorite Instant Pot recipes?
Replies: 90
Views: 4361

Favorite Instant Pot recipes?

I was just about to ask a rice question. I got mine about a week ago and tried rice. Japanese sticky rice. The instructions said 4 minutes. I did that and it was dry and toothy. Then I tried regular long grain rice the other day and did five minutes. A little better, but still too toothy and dry, a...
by Michael Sopher
February 11th, 2018, 6:54 pm
Forum: Epicurean Exploits
Topic: Veleta tuna cans
Replies: 12
Views: 800

Veleta tuna cans

I like the tuna on crusty bread.. needs nothing else.

Shouldn't this be in Epicurean Exploits?
by Michael Sopher
February 10th, 2018, 12:48 pm
Forum: Epicurean Exploits
Topic: Uh-oh, I'm afraid we may be 'doodies'
Replies: 13
Views: 617

Uh-oh, I'm afraid we may be 'doodies'

Sounds like just another excuse to make generalizations about people who are devoted to a hobby. But rather valid ones, I think. I certainly know a few people who meet all the criteria! I mean, now even Jay Hack wants to sous vide short ribs. Where will it all end? But no one has ever starved to de...
by Michael Sopher
February 10th, 2018, 7:21 am
Forum: Epicurean Exploits
Topic: Favorite Instant Pot recipes?
Replies: 90
Views: 4361

Favorite Instant Pot recipes?

If it’s even better than my Zojirushi (which I love) then it might be worth it just for that. 6 minutes sounds amazing. Getting it up to pressure then 6 min at pressure and the 10 min of NPR adds some. I think time is about even for white rice, I happen to love the bite the rice retains cooked unde...
by Michael Sopher
February 7th, 2018, 8:17 am
Forum: Epicurean Exploits
Topic: Chicken Wings Ahead of Time
Replies: 20
Views: 1343

Chicken Wings Ahead of Time

Isteamed mine first thing in the AM, dried in the fridge for an hour, applied the Serious Eats dry brine (1 tsp baking powder and 1 tsp salt per pound of wings), let them dry brine in the fridge for 8 - 10 hours, roasted at 450 for 30 min with a few flips, tossed in the butter/hot sauce and served.....
by Michael Sopher
February 1st, 2018, 11:21 am
Forum: Epicurean Exploits
Topic: Chicken Wings Ahead of Time
Replies: 20
Views: 1343

Chicken Wings Ahead of Time

if you were to steam/render for 10 minutes, dry the wings and dry rub, then sit for 6-8 hours in the fridge, roast, sauce, roast briefly again......is that the best of both worlds? Pretty much. and the upside is that the steaming and dry rub is done in the AM... later just roast, sauce roast... can...
by Michael Sopher
January 31st, 2018, 5:19 pm
Forum: Epicurean Exploits
Topic: Chicken Wings Ahead of Time
Replies: 20
Views: 1343

Chicken Wings Ahead of Time

If you can put up with the additional step, steaming before dry brining does render a lot of fat out of the skin... you get an extra level of crispiness... But the dry brine and roast, sauce and then roast again works really well too
by Michael Sopher
January 31st, 2018, 12:12 pm
Forum: Epicurean Exploits
Topic: Chicken Wings Ahead of Time
Replies: 20
Views: 1343

Chicken Wings Ahead of Time

These recipes are mostly work before and then just toss in the oven at game time

http://www.seriouseats.com/2010/02/the- ... izers.html

https://lifehacker.com/alton-browns-sec ... 1787371537
by Michael Sopher
January 31st, 2018, 11:28 am
Forum: Epicurean Exploits
Topic: Super Bowl "epicurean" must-haves???
Replies: 40
Views: 1570

Super Bowl "epicurean" must-haves???

Guacamole.. (and today/tomorrow are the days to buy your avocados and condition them) Love wings and football.. but making wings at home is a no go.. and going to a bar for the super bowl is too. How does one condition an avocado?? Condition = ripen I make them do sit ups and run some laps too... t...
by Michael Sopher
January 30th, 2018, 12:53 pm
Forum: Epicurean Exploits
Topic: Super Bowl "epicurean" must-haves???
Replies: 40
Views: 1570

Super Bowl "epicurean" must-haves???

Guacamole.. (and today/tomorrow are the days to buy your avocados and condition them)
Love wings and football.. but making wings at home is a no go.. and going to a bar for the super bowl is too.

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