Search found 1948 matches

by Mark.Ricca
August 14th, 2019, 5:24 am
Forum: Epicurean Exploits
Topic: Inexpensive coffee grinders?
Replies: 103
Views: 5170

Re: Inexpensive coffee grinders?

I'm still blissful in my ignorance as I have been using the same Braun blade grinder for 30+ years, but I gotta tell you, this looked really interesting. I just purchased a salad spinner by this manufacturer and it is really well detailed and well made. (plus warrantied for life) If this grinder is ...
by Mark.Ricca
July 26th, 2019, 5:49 am
Forum: Epicurean Exploits
Topic: What did you cook tonight?
Replies: 1344
Views: 67410

Re: What did you cook tonight?

Wegmans Honey Brined Turkey Breast (raw, boneless, skin on), dry rubbed with salt, ancho chile powder, poultry seasoning, dry thyme leaf, and a bit of garlic powder. Potatoes roasted with smoked paprika and garlic powder. Haricot Vert blanched and mixed with pitted oil cured olives, red onion, and f...
by Mark.Ricca
July 18th, 2019, 1:02 pm
Forum: Wine Talk
Topic: Montalcino Winery Recommendations - Honeymoon!
Replies: 22
Views: 1135

Re: Montalcino Winery Recommendations - Honeymoon!

If your friend is looking for an experience vs. spectacle, I would recommend La Rasina.
Marco Mantengoli is kind of a one man show. It is an unfettered look into the life of someone who lives to make wine.
by Mark.Ricca
July 12th, 2019, 7:47 am
Forum: Wine Talk
Topic: 2015 Beaujolais TN thread - post notes here
Replies: 116
Views: 11033

Re: 2015 Beaujolais TN thread - post notes here

Attended a wine dinner with Julien and his brother Antoine a little over a year ago at 90 Acres here in Jersey.

Great, down to Earth guys making really good wines with a lot of soul.

Drank what 2015s I had, but got a bunch of 2017s in 750 and mags and am looking forward to opening them.
by Mark.Ricca
July 10th, 2019, 4:27 pm
Forum: Wine Talk
Topic: Mark Squires' BB to close for good - UPDATED (WA sold to Michelin)
Replies: 247
Views: 13601

Re: Mark Squires' BB to close for good

@toddfrench He's welcome to register and post here!!! I won't boot him out like he did to me [cheers.gif] Why did he boot you? Curious:) [/quote] I posted an avatar of the sign shown below. He pulled my ability to post my own avatar, I argued with him about it, as it wasn't outlined as a rule in hi...
by Mark.Ricca
April 20th, 2019, 12:51 pm
Forum: Wine Talk
Topic: What's your house champagne?
Replies: 90
Views: 3603

Re: What's your house champagne?

Another yes for Chartogne-Taillet CSA. We poured it at our wedding reception and have been stuck on it since then.
I have been working Tarlant Brut Zero into the lineup as well.
by Mark.Ricca
April 6th, 2019, 12:04 pm
Forum: Epicurean Exploits
Topic: Recent New Orleans Eats
Replies: 113
Views: 7293

Re: Recent New Orleans Eats

Anybody been here:

http://www.turkeyandthewolf.com

I've read some interesting things about it, but haven't heard any firsthand experiences.
by Mark.Ricca
April 5th, 2019, 10:29 am
Forum: Wine Talk
Topic: Pairing with liver
Replies: 48
Views: 1554

Re: Pairing with liver

Mattstolz wrote:
April 4th, 2019, 4:01 pm
im gonna go a different direction here and say I normally pair liver (and pate) with a riesling with a little bit of RS.
A white with a little RS and good acidity.
A young Sauternes could work as well. (with the chicken livers, beef, your guess is as good as mine)
by Mark.Ricca
April 3rd, 2019, 1:30 pm
Forum: Wine Talk
Topic: How much do you drink
Replies: 54
Views: 2700

Re: How much do you drink

We typically open a bottle of sparkling or lighter white when we get in from work. My wife and I will consume that over post work conversation. I'll open something red while we prepare dinner and we'll finish that while we're eating. Then depending on what time it is, I may open another bottle...or ...
by Mark.Ricca
April 3rd, 2019, 1:13 pm
Forum: Epicurean Exploits
Topic: Roasted Short Ribs
Replies: 4
Views: 482

Re: Roasted Short Ribs

We did just under 4 hours at 250°F, and they weren't quite done.
Next night I cut the meat off the bones, put them into a small rondeau w/some aji mirin, water and home made BBQ sauce and simmered for 45 mins.
Served it with some sesame cole slaw.
by Mark.Ricca
April 3rd, 2019, 7:18 am
Forum: Epicurean Exploits
Topic: Roasted Short Ribs
Replies: 4
Views: 482

Re: Roasted Short Ribs

They were not covered for the entire time.

Still took a really long time.
by Mark.Ricca
March 31st, 2019, 1:12 pm
Forum: Wine Talk
Topic: Is Salon worth the entry cost ?
Replies: 58
Views: 3472

Re: Is Salon worth the entry cost ?

I take it for granted that it will lean a little to the left, but generally well written and researched work. I usually opt for the online version.

[wow.gif]
by Mark.Ricca
March 30th, 2019, 12:07 pm
Forum: Epicurean Exploits
Topic: Roasted Short Ribs
Replies: 4
Views: 482

Roasted Short Ribs

So I pulled a dozen short ribs out of the freezer, and since it looks like rain for most of the day here in Jersey tomorrow, I decided to roast them low and slow. I'll start with a ground coffee based dry rub, put that on the ribs overnight, and let them sit in the fridge on a rack over a half sheet...
by Mark.Ricca
March 24th, 2019, 12:00 pm
Forum: Wine 101: The Basics
Topic: Are wine aerators necessary or just a nice accessory?
Replies: 27
Views: 5723

Re: Are wine aerators necessary or just a nice accessory?

If I feel the need to decant/aerate, grab the Tupperware/food container that holds 750ml, empty the bottle into it. Funnel the wine back into the bottle.

Done.
by Mark.Ricca
March 16th, 2019, 3:19 pm
Forum: Epicurean Exploits
Topic: Stainless cookware options other than All-Clad
Replies: 79
Views: 3609

Re: Stainless cookware options other than All-Clad

Have been picking up the All Clad D5 series pieces when I see what I want on sale.
Like them very much.
by Mark.Ricca
March 10th, 2019, 12:04 pm
Forum: Wine Talk
Topic: Why Legs form, the real answer...
Replies: 27
Views: 1215

Re: Why Legs form, the real answer...

by Mark.Ricca
March 9th, 2019, 1:30 pm
Forum: Wine 101: The Basics
Topic: Inexpensive Sparklers
Replies: 26
Views: 4228

Re: Inexpensive Sparklers

Cleto Chiarli Brut Rose.
100% Pinot Noir really well made. Fine sparkle, persistent bubbles. Great fruit/acidity balance.
by Mark.Ricca
March 7th, 2019, 8:16 am
Forum: Epicurean Exploits
Topic: Casual hot sauce & mustard recommendation
Replies: 10
Views: 629

Re: Casual hot sauce & mustard recommendation

Which Marie Sharps? It seems that there are at least six different ones. I am a huge fan of Inner Beauty hot sauce. It’s not an all-use sauce as the flavors are a bit different. It’s Caribbean-styled and a melange of flavors. Scotch bonnets, mustard, mango/fruit, etc.. it went out of production abo...
by Mark.Ricca
March 7th, 2019, 6:32 am
Forum: Epicurean Exploits
Topic: Cat Cora storms out of Alinea: looks like a chef with too strong a sense of entitlement.
Replies: 26
Views: 2079

Re: Cat Cora storms out of Alinea: looks like a chef with too strong a sense of entitlement.

Old saying we used to use in the kitchen:
"Lose your head, and your ass goes right with it."
by Mark.Ricca
March 7th, 2019, 6:18 am
Forum: Epicurean Exploits
Topic: Casual hot sauce & mustard recommendation
Replies: 10
Views: 629

Re: Casual hot sauce & mustard recommendation

Hot sauces are too many to choose. A few obvious and not so choices:
Hoy Fong Sriracha
Tapatio
Pain is Good Batch #114
Mazi Piri Piri
El Yucateco (red or green)

Mustard?
Edmond Fallot Green Peppercorn or Raiffort depending on the application.
by Mark.Ricca
March 7th, 2019, 6:12 am
Forum: Epicurean Exploits
Topic: The Elusive Chicken Breast
Replies: 11
Views: 758

Re: The Elusive Chicken Breast

I've always thought the best test of a chef is their particular ability to cook and flavor a chicken breast. Between frying, baking, searing, boiling, and slow cooking there are just so many different methods to prepare a savory chicken breast. Something so simple can be done so wrong (and so right...
by Mark.Ricca
March 7th, 2019, 6:06 am
Forum: Epicurean Exploits
Topic: Zuni Café at 40.
Replies: 1
Views: 268

Zuni Café at 40.

Nice piece by David Tanis. I'll always regret not getting to eat there while Judy Rogers was alive. I would have loved to meet her. I did buy the Zuni Café Cookbook and it is a fascinating read. The pickled onions are a staple in my fridge. Nice to know that (in his opinion at least) the restaurant ...
by Mark.Ricca
March 7th, 2019, 5:57 am
Forum: Epicurean Exploits
Topic: Speaking of Saveur
Replies: 13
Views: 1086

Re: Speaking of Saveur

How about Chris Kimball's Milk Street? I did a subscription to his print version (they full court press you for subscriptions to all media), and while I enjoy it and have taken some cues from it, it's not all that different than Cook's. I've also heard rumors that he is an avid Deadhead, but he refu...
by Mark.Ricca
March 7th, 2019, 5:35 am
Forum: Wine Talk
Topic: Which Champagne are you drinking?
Replies: 746
Views: 47146

Re: Which Champagne are you drinking?

Tarlant Zero both the Brut and the Rose.
Ulysse Collin BdB Les Pierrières 2013, have the Maillons 2013 laid away.

No notes. Just drank them while watching the Twilight Zone marathon on NYD. Oh, and a shit ton of Ch-T Cuvee Sainte Anne. Definitely our house champagne.
by Mark.Ricca
March 3rd, 2019, 12:03 pm
Forum: Epicurean Exploits
Topic: Really expensive Cast Iron Skillets
Replies: 44
Views: 2472

Re: Really expensive Cast Iron Skillets

https://www.darto.org/us/products/ look at Darto Pans made in Argentina. Of pressed steel not cast. Truly beautiful once seasoned non stick. Super high quality Zabar's used to carry generic French steel pans. My primary omelette pan is an 8" version of those. Really inexpensive but good quality, al...
by Mark.Ricca
February 28th, 2019, 11:56 am
Forum: Wine Talk
Topic: The search for a “wow” Rosé
Replies: 129
Views: 5287

Re: The search for a “wow” Rosé

Wow being completely and utterly relative, Tempier w/age is lovely. Still a big fan of the Sinskey Vin Gris. Still a huge fan of Lancyre Rose. Love Chat. Maris Nymph Emue. And just recently discovered Cleto Chiarli's Spumante of Pinot Noir. This I can drink day in and out. Really good quality sparkl...
by Mark.Ricca
February 28th, 2019, 11:49 am
Forum: Wine Talk
Topic: The search for a “wow” Rosé
Replies: 129
Views: 5287

Re: The search for a “wow” Rosé

Jerry Hey wrote:
February 25th, 2019, 5:15 pm
PYCM rosé from Pinot Noir - the most like a glass of great wine I've tried.
He makes a rosé?

flirtysmile
by Mark.Ricca
February 28th, 2019, 11:46 am
Forum: Epicurean Exploits
Topic: Really expensive Cast Iron Skillets
Replies: 44
Views: 2472

Re: Really expensive Cast Iron Skillets

But, but, they're made from reclaimed iron!!

[rofl.gif]
by Mark.Ricca
February 28th, 2019, 11:29 am
Forum: Epicurean Exploits
Topic: Speaking of Saveur
Replies: 13
Views: 1086

Speaking of Saveur

It was my favorite food magazine hands down. Then Adam Sachs took the EiC spot, beloved features were cut, the year end 100 issue was dropped, the number of yearly issues reduced, and I lost interest. Adam lasted about 2 years, and now Stacy Adimando is the EiC. The content seems to have picked up a...
by Mark.Ricca
February 28th, 2019, 11:22 am
Forum: Epicurean Exploits
Topic: Really expensive Cast Iron Skillets
Replies: 44
Views: 2472

Really expensive Cast Iron Skillets

Going through old copies of the year end Saveur 100 issue.
Found this item and wondered if anyone bought in.
$300.00 for a cast iron skillet seems counter-intuitive to me, but hey.

http://boroughfurnace.com/shop/105-frying-skillet
by Mark.Ricca
February 28th, 2019, 11:11 am
Forum: Epicurean Exploits
Topic: Vegetable (Chinese) cleaver - Shun Classic or?
Replies: 22
Views: 1213

Re: Vegetable (Chinese) cleaver - Shun Classic or?

Talk to Tane Chan at the Wok Shop in S.F..

She sells a $9.99 veg cleaver that is carbon steel, takes an edge very easily, and lasts for about ten years of heavy use.

https://www.wokshop.com/newstore/produc ... l-cleaver/

I'm on my 2nd one and it is my goto knife.
by Mark.Ricca
January 3rd, 2018, 11:58 am
Forum: Cellar Rats (ITB)
Topic: Looking for Distribution in California
Replies: 0
Views: 461

Looking for Distribution in California

Hello Y'all. Been a little while since I've posted in here. I am working with a company called Wine in Motion. We are an importer/wholesaler of fine wine, primarily from Portugal. Our book is approximately 50/50 table wine and Port. We represent Kopke, the oldest house in Oporto, and offer Colheitas...
by Mark.Ricca
January 3rd, 2018, 11:47 am
Forum: Wine Talk
Topic: Wine cellar contractor in or near RI?
Replies: 14
Views: 538

Wine cellar contractor in or near RI?

Jay Rosen of Washington Valley Cellars does epic work here in Jersey and I believe he works out of state as well.

http://www.washingtonvalleycellars.com/

jayrosen@washingtonvalleycellars.com
by Mark.Ricca
January 3rd, 2018, 11:34 am
Forum: Wine Talk
Topic: Best corkscrew?
Replies: 81
Views: 3697

Best corkscrew?

I use a Laguiole and if the cork is soft or breaks I pull out my Durand. How sturdy are the Laguioles? I have one but afraid to use it, especially on tough to pull corks as I’m concerned about bending the metal... I've had the same one since 2001. The original helix did become "sprung" after the fi...
by Mark.Ricca
December 28th, 2017, 4:54 am
Forum: Wine Talk
Topic: Jean Luc Le Du passed away
Replies: 12
Views: 2952

Jean Luc Le Du passed away

Wow. Just Wow. I did a double take when I read Lettie Teague's tribute to him today in the WSJ, where she referred to him as the late, great, Jean Luc Le Du. Saddened that I never got to meet him, though we traded IMs on FB. This is a terrible loss for his family, his employees, and the wine communi...
by Mark.Ricca
December 6th, 2016, 11:43 am
Forum: Epicurean Exploits
Topic: Mustard -- which one is the best?
Replies: 190
Views: 16369

Re: Mustard -- which one is the best?

The green peppercorn version of that stuff is a staple around here. It automatically goes on the plate with grilled salmon. Fallot. (Argument over.....and Coke is the greatest) This is the tarragon version (my favorite "flavored" Fallot mustard) http://www.saveurdujour.com/images/MustardTarragon.gif...
by Mark.Ricca
October 5th, 2016, 7:14 am
Forum: Epicurean Exploits
Topic: Fresh Chanterelles NJ/NYC?
Replies: 11
Views: 640

Fresh Chanterelles NJ/NYC?

As a post script, I did find them at Whole Foods in mid town east @ 57th st..

I made the recipe that graces the current Saveur magazine. It was divine with a Sybille Kuntz Riesling.
by Mark.Ricca
September 22nd, 2016, 5:50 am
Forum: Epicurean Exploits
Topic: Fresh Chanterelles NJ/NYC?
Replies: 11
Views: 640

Fresh Chanterelles NJ/NYC?

ybarselah wrote:eataly
Not according to their website.
by Mark.Ricca
September 21st, 2016, 3:24 pm
Forum: Epicurean Exploits
Topic: Fresh Chanterelles NJ/NYC?
Replies: 11
Views: 640

Fresh Chanterelles NJ/NYC?

Anybody got a good source?
Online prices aren't bad except the overnight shipping doubles the price. I'm amazed no one in either NJ or NYC seems to carry them.
by Mark.Ricca
March 7th, 2016, 12:09 pm
Forum: Wine Talk
Topic: need Kosher wine suggestions
Replies: 43
Views: 1393

need Kosher wine suggestions

Covenant also produces another label called The Tribe. It's a little less expensive that The Red C and it's still Jeff Morgan and Leslie Rudd (with occasional input from David Ramey) making the wine. https://www.covenantwines.com/purchase-wines/the-tribe-red Hai is an Israeli producer that is fairly...
by Mark.Ricca
March 7th, 2016, 12:00 pm
Forum: Wine Talk
Topic: If you left the 2005 McPrice Myers L'Ange Rouge at my house at BF 2.5, THANKS!
Replies: 9
Views: 552

If you left the 2005 McPrice Myers L'Ange Rouge at my house at BF 2.5, THANKS!

If it wasn't Todd, it was probably me. We were on the mailing list for a couple of years, but with each successive vintage the abv% got higher and the extraction denser, so we dropped off.

I know you like that style Jay, but me and the Mrs., not so much anymore.
by Mark.Ricca
March 1st, 2016, 12:45 pm
Forum: Epicurean Exploits
Topic: Some shaved wood pulp for your pasta? YES PLEASE!!
Replies: 15
Views: 999

Some shaved wood pulp for your pasta? YES PLEASE!!

"MAKE AMERICA GRATE AGAIN!"
by Mark.Ricca
February 2nd, 2016, 2:58 pm
Forum: Wine Talk
Topic: Retailer Check: PJ's Wine Manhattan
Replies: 26
Views: 1275

Retailer Check: PJ's Wine Manhattan

Yeah, shame about the asparagus though.
~FTW!

*Bob Wood says f*ck you.
by Mark.Ricca
February 2nd, 2016, 11:59 am
Forum: Wine Talk
Topic: Retailer Check: PJ's Wine Manhattan
Replies: 26
Views: 1275

Retailer Check: PJ's Wine Manhattan

Anybody know these guys?
They are way uptown in Inwood above 205th St. and Broadway.
by Mark.Ricca
January 2nd, 2016, 11:24 am
Forum: Epicurean Exploits
Topic: Finex Cast Iron Skillets -- Initial Review
Replies: 29
Views: 2690

Finex Cast Iron Skillets -- Initial Review

I looked into those Borough Furnace pans after they were profiled in a year end issue of Saveur. Really expen$ive and most were out of stock when I looked. I pick up Griswold pieces at yard/estate sales and my Lodge and Wagner pieces serve me just fine.
by Mark.Ricca
December 31st, 2015, 7:13 am
Forum: Wine Talk
Topic: Wine pick, how about we pick Pic St Loup!
Replies: 10
Views: 502

Wine pick, how about we pick Pic St Loup!

We get a case of the Lancyre rose every vintage. I'm also a big fan of the reds, but they are a challenge to find. Not a lot of retailers want to work with them.
by Mark.Ricca
December 31st, 2015, 7:07 am
Forum: Wine Talk
Topic: What is YOUR most recent wine purchase?
Replies: 11509
Views: 533252

What is YOUR most recent wine purchase?

2011 Occhipinti Frappato 1.5L
2013 Occhipinti Cerasuolo
2013 Cos Frappato
Marc Hebrart Club Tresor 2010 x2
by Mark.Ricca
December 15th, 2015, 1:00 pm
Forum: Epicurean Exploits
Topic: Debragga meats
Replies: 9
Views: 927

Debragga meats

Wow. I see George Faison just left there in January after acting as COO for 8 years.

https://www.starchefs.com/cook/press/ge ... r-debragga
by Mark.Ricca
December 1st, 2015, 12:46 pm
Forum: Epicurean Exploits
Topic: food photos, post yours here!
Replies: 1128
Views: 53679

food photos, post yours here!

Roasted Pork & Smoked Tofu Dashi Miso Ramen.
Image
by Mark.Ricca
November 30th, 2015, 7:41 am
Forum: Epicurean Exploits
Topic: Signature Thanksgiving Dish
Replies: 48
Views: 1281

Signature Thanksgiving Dish

Molasses & brown sugar brined pork loin roasted and hickory smoked:

Image

Go to advanced search