Search found 2204 matches

by P. Willenberg
December 12th, 2017, 6:30 am
Forum: Commerce Corner - Wine Classifieds
Topic: WTB Port Tongs
Replies: 3
Views: 440

WTB Port Tongs

Thank you Andy! Helpful as always. I was hoping someone had a pair they weren't using but it looks like I do need to order online.
by P. Willenberg
December 11th, 2017, 10:48 am
Forum: Commerce Corner - Wine Classifieds
Topic: WTB Port Tongs
Replies: 3
Views: 440

WTB Port Tongs

I'd like to buy some Port Tongs. Hopefully someone has some they don't use often enough and would like to sell them to me.
by P. Willenberg
December 8th, 2017, 10:47 am
Forum: Epicurean Exploits
Topic: Vitamix - thoughts?
Replies: 24
Views: 849

Vitamix - thoughts?

FWIW, I'd spend half the money on a great immersion blender.
by P. Willenberg
December 7th, 2017, 12:57 pm
Forum: Wine Talk
Topic: Reputable online retailer for German wines?
Replies: 31
Views: 1443

Reputable online retailer for German wines?

Nathan Smyth wrote:I've never ordered from them, but Vinopolis seems to be the new kid on the block:

http://www.accountwizard.com/clients/sh ... iswineshop
Nothing new about vinopolis. they have always done a great job. I love ta they show you inventory too.
by P. Willenberg
December 7th, 2017, 12:56 pm
Forum: Wine Talk
Topic: Reputable online retailer for German wines?
Replies: 31
Views: 1443

Reputable online retailer for German wines?

A. So wrote:I would not buy from Dee Vee for older wines. Can't begin to enumerate the times I've had or heard of heat damaged wines in relation to them.
agreed
by P. Willenberg
December 7th, 2017, 12:54 pm
Forum: Epicurean Exploits
Topic: Vitamix - thoughts?
Replies: 24
Views: 849

Vitamix - thoughts?

I've found the texture to be awful whenever I've used one because the incorporate so much air into the mixture. It's like eating Styrofoam.
by P. Willenberg
November 29th, 2017, 2:41 pm
Forum: Epicurean Exploits
Topic: Chanterelles.
Replies: 56
Views: 4333

Chanterelles.

One of my favorite uses of freshly foraged Chanterelles is Wiener Eierschwammerlgulasch. I've been chasing a recipe for this dish for over a decade since having it in Innsbruck. It is a Viennese Chanterelle Goulasch with Potatoes, Milk, Carrots, Cabbage, Onions, Hungarian Paprika, Caraway, Bay Leaf....
by P. Willenberg
November 24th, 2017, 10:45 am
Forum: Beer and Spirits
Topic: Musings About Draft vs Packaged Beer
Replies: 6
Views: 471

Musings About Draft vs Packaged Beer

I had to abandon a great local because of this: Moon and Sixpence
by P. Willenberg
November 24th, 2017, 10:41 am
Forum: Epicurean Exploits
Topic: Completely sold on the dry brine turkey
Replies: 31
Views: 1419

Completely sold on the dry brine turkey

Stephen Pepe wrote:Did the dry brine affect the gravy?
No. You don't use materially extra salt. It just drives deeper into the meat with a dry brine.
by P. Willenberg
November 21st, 2017, 1:47 pm
Forum: Epicurean Exploits
Topic: Rec's in Anaheim needed
Replies: 14
Views: 533

Rec's in Anaheim needed

Ma's Islamic Chinese might have a private room for you. fantastic food.
by P. Willenberg
November 16th, 2017, 7:20 am
Forum: Epicurean Exploits
Topic: What's the worst 'past use by date' item you have found in your fridge/larder?
Replies: 16
Views: 888

What's the worst 'past use by date' item you have found in your fridge/larder?

slightly off topic but all those condiments past poll date? dump them in a pot and simmer for a bit to kill off anything. Use as barbecue sauce.
by P. Willenberg
November 14th, 2017, 11:28 am
Forum: Epicurean Exploits
Topic: Mama's Pecan Pie
Replies: 115
Views: 9689

Mama's Pecan Pie

FWIW, I like cooking pies on the bottom rack as I feel the crust gets more crispy.
by P. Willenberg
November 13th, 2017, 7:22 am
Forum: Epicurean Exploits
Topic: Recent New Orleans Eats
Replies: 113
Views: 7300

Recent New Orleans Eats

Michael S. Monie wrote:
F.Daner wrote:Top 10 by Brett Anderson. Happy reading. Some old favorites and a new place or 2.

http://www.nola.com/dining-guide/index. ... ans_2.html
It's been a long time since a John Besh restaurant hasn't been included in a top 10 list.
uh, you know why, right?
by P. Willenberg
November 13th, 2017, 7:14 am
Forum: Epicurean Exploits
Topic: Eating and Drinking in Los Angeles
Replies: 871
Views: 44514

Eating and Drinking in Los Angeles

on my most recent trip to LA, I was shocked at how high the markups were on wines. It was a struggle to find something less than 3x retail. Lists weren't that great either. In general I'd say LA has the most expensive and worst wine lists of the major west coast cities. I guess people want a kale q...
by P. Willenberg
November 6th, 2017, 7:31 am
Forum: Epicurean Exploits
Topic: Eating and Drinking in Los Angeles
Replies: 871
Views: 44514

Eating and Drinking in Los Angeles

to your point Robert, easily the most frustrating culinary experience of the last year (and the year before) is ordering and eating at Gjusta. You can get ignored, lost, skipped, etc and then the pricing is confusing, if labeled.
by P. Willenberg
November 6th, 2017, 6:34 am
Forum: Epicurean Exploits
Topic: Eating and Drinking in Los Angeles
Replies: 871
Views: 44514

Eating and Drinking in Los Angeles

on my most recent trip to LA, I was shocked at how high the markups were on wines. It was a struggle to find something less than 3x retail. Lists weren't that great either. In general I'd say LA has the most expensive and worst wine lists of the major west coast cities. I guess people want a kale qu...
by P. Willenberg
October 20th, 2017, 7:01 am
Forum: Epicurean Exploits
Topic: Eating and Drinking in Los Angeles
Replies: 871
Views: 44514

Eating and Drinking in Los Angeles

C Chen wrote:I'm taking someone to dinner at HLAY (Here's Looking At You) in a few days. Any local post-dinner recommendations? If not, I might go to DTLA and try out Gresescent.
Republique or Harvard & Stone.
by P. Willenberg
October 18th, 2017, 8:57 am
Forum: Epicurean Exploits
Topic: Seattle Restaurants Recommendation
Replies: 74
Views: 5166

Seattle Restaurants Recommendation

true and their non oyster dishes are just OK, depending on the cook that day. get a dz oysters, move along.
by P. Willenberg
October 16th, 2017, 8:15 pm
Forum: Epicurean Exploits
Topic: Seattle Restaurants Recommendation
Replies: 74
Views: 5166

Seattle Restaurants Recommendation

Go to happy hour at Taylor Shellfish.
by P. Willenberg
October 16th, 2017, 6:27 am
Forum: Epicurean Exploits
Topic: Seattle Restaurants Recommendation
Replies: 74
Views: 5166

Seattle Restaurants Recommendation

Going to be in Seattle in 2 weeks. Looking for some casual lunch places for a Thurs and Friday. Would like something unique to Seattle (or the coast), but food quality is more important. Also, will be dining solo. I'd go to Matt's in the Market. then walk down the hill to choukette eclair'art for d...
by P. Willenberg
October 13th, 2017, 7:28 am
Forum: Epicurean Exploits
Topic: Cooking an epic meal...just for YOU?
Replies: 40
Views: 1546

Cooking an epic meal...just for YOU?

I get up at 5 am, even on the weekends, so I have the house to myself before everyone wakes up. I pull out every cheese I have in the house (typically 6-10) plus an Olympia Provisions Pork Rillettes and open champagne. This is my Elysium.
by P. Willenberg
October 12th, 2017, 6:53 am
Forum: Wine Talk
Topic: Willamette Valley Trip Report
Replies: 14
Views: 916

Willamette Valley Trip Report

Thanks for the report! Your experience at Joel Palmer house is par for the course. Sadly they've been mailing it in for many years now. Lots of nice values on the wine list, as you found out, but no reason to eat there with a new wave of fun places open now.
by P. Willenberg
October 12th, 2017, 6:48 am
Forum: Epicurean Exploits
Topic: Favorite Applications: Saffron
Replies: 17
Views: 1007

Favorite Applications: Saffron

Bouillabaisse too
by P. Willenberg
October 12th, 2017, 6:47 am
Forum: Epicurean Exploits
Topic: Favorite Applications: Saffron
Replies: 17
Views: 1007

Favorite Applications: Saffron

You've got 2 months to practice making these:

https://www.kingarthurflour.com/recipes ... uns-recipe

Saffron is common in Swedish baking so you might do some Google research if that's interesting for you.
by P. Willenberg
October 12th, 2017, 6:43 am
Forum: Epicurean Exploits
Topic: Hiša Franko
Replies: 8
Views: 483

Hiša Franko

I love the red wines of Edi Simcic. We're lucky to get them in Portland.
by P. Willenberg
October 12th, 2017, 6:39 am
Forum: Travel Forum
Topic: Munich, one night
Replies: 15
Views: 753

Munich, one night

Brad B a l l i n g e r wrote:Thanks for the continued suggestions. Ended up booking an AirBnB lodging in the Altstadt. I will check out some of the suggestions for food and drink.
I'm a sucker for suckling pig and their beer so if I have one dinner in Munich, I'd hit Andechs am Dom. Don't miss their local Wagyu tartar.
by P. Willenberg
October 12th, 2017, 6:36 am
Forum: Epicurean Exploits
Topic: Official kitchen knife thread
Replies: 634
Views: 47612

Official kitchen knife thread

Does anyone have any tips on getting the choil of your German knives eased or rounded?

I've got some classic Wustof that I take when I cook away from home but sometimes that means hours of prep work and I'd like to have something more comfortable without bringing my Japanese knives.
by P. Willenberg
October 11th, 2017, 6:43 am
Forum: Beer and Spirits
Topic: The Cocktail Thread
Replies: 464
Views: 39720

The Cocktail Thread

isn't good spiced rum an oxymoron?
by P. Willenberg
October 5th, 2017, 9:53 am
Forum: Epicurean Exploits
Topic: Disneyland Restaurant rec?? help!
Replies: 29
Views: 1202

Disneyland Restaurant rec?? help!

Any updated Disneyland recs? Heading in October and would prefer not to spend hundreds per head. I'll be staying at the Grand Californian, so that price tag is pain enough.
by P. Willenberg
October 4th, 2017, 3:15 pm
Forum: Travel Forum
Topic: Munich, one night
Replies: 15
Views: 753

Munich, one night

by P. Willenberg
October 4th, 2017, 7:21 am
Forum: Epicurean Exploits
Topic: Chanterelles.
Replies: 56
Views: 4333

Chanterelles.

yeah, I haven't ventured into the Gorge yet. I'll probably just be too emotional anyway.
by P. Willenberg
October 3rd, 2017, 3:57 pm
Forum: Epicurean Exploits
Topic: Chanterelles.
Replies: 56
Views: 4333

Chanterelles.

pork, chicken or pheasant stock, thickened with a roux.
by P. Willenberg
October 3rd, 2017, 10:46 am
Forum: Epicurean Exploits
Topic: Favorite Instant Pot recipes?
Replies: 90
Views: 4902

Favorite Instant Pot recipes?

This a good deal on the 6quart? Is 6 too small, for those who have one? https://www.amazon.com/dp/B00FLYWNYQ/ref=as_at?creativeASIN=B00FLYWNYQ&linkCode=w61&imprToken=BqyuOHzET9OpDgToTn5wuQ&slotNum=100&tag=se-twitter-20 depends on your use. it's prefect for beans or rice. bigger is nice for making s...
by P. Willenberg
October 3rd, 2017, 6:45 am
Forum: Epicurean Exploits
Topic: Chanterelles.
Replies: 56
Views: 4333

Chanterelles.

DarylL wrote:Wow, didn't realize OR gets chanterelles so soon!

I usually go foraging in santa cruz/big sur after the first rain in november .. that thyme and parm dish looks so good *drool*
Same timing: 2 weeks after first hard fall rain.
by P. Willenberg
October 2nd, 2017, 8:14 am
Forum: Epicurean Exploits
Topic: Steel vs cast iron
Replies: 40
Views: 2317

Steel vs cast iron

This: https://www.amazon.com/Chef-King-Gauge-Steel-Griddle/dp/B001BQYS3C/ref=cm_cr_arp_d_product_top?ie=UTF8 I've had one for about two years. Seven gauge carbon steel, heats very even, covers two burners on my 48" Capital Culinarian. Seasoning was a breeze and it is completely non-stick (and black...
by P. Willenberg
October 2nd, 2017, 7:56 am
Forum: Epicurean Exploits
Topic: Chanterelles.
Replies: 56
Views: 4333

Chanterelles.

Late start to the season and half my spots burned up but I did get out this weekend.

Here's last year's Elk with Chanterelles cooked the day they were picked (Saturday).
by P. Willenberg
October 2nd, 2017, 7:42 am
Forum: Epicurean Exploits
Topic: Recent New Orleans Eats
Replies: 113
Views: 7300

Recent New Orleans Eats

Here are the current top picks from Brett Anderson. He loves Clancy's. It's good but don't see it as top 10 but I generally agree with his palate and like his writing. Will have to add Kenton's to the list to try http://www.nola.com/dining-guide/index.ssf/2016/12/10_best_new_orleans_restaurant.html...
by P. Willenberg
September 29th, 2017, 10:02 am
Forum: Epicurean Exploits
Topic: Portland Eats
Replies: 246
Views: 15360

Portland Eats

I just had a lovely meal at DOC and they have a strong Natural wine list too. http://www.docpdx.com/

I had a gift cert or I would not have gone given the $30 corkage, out of date menu online and tacky Health Care surcharge/
by P. Willenberg
September 27th, 2017, 11:50 am
Forum: Epicurean Exploits
Topic: Seattle Restaurants Recommendation
Replies: 74
Views: 5166

Seattle Restaurants Recommendation

Don't forget Canlis. it has a nice wine list too.
by P. Willenberg
September 27th, 2017, 7:15 am
Forum: Epicurean Exploits
Topic: Portland Eats
Replies: 246
Views: 15360

Portland Eats

Any updates on PDX new and exciting venues? Would also appreciate any recs for small plates geared towards veg/pescatarian with natural wine list. Nearly every place in Portland will have a selection of veg and fish. Check out these places: http://www.damerestaurant.com/menus/ probably has the bigg...
by P. Willenberg
September 20th, 2017, 6:30 am
Forum: Epicurean Exploits
Topic: It's been too long! Pizza!
Replies: 1215
Views: 67075

It's been too long! Pizza!

Fried pizza that's been topped after cooking. One is a red sauce with ricotta and anchovies. The other is a tuna mayo with Allan Benton 18mo ham.
by P. Willenberg
September 19th, 2017, 11:46 am
Forum: Epicurean Exploits
Topic: Recent New Orleans Eats
Replies: 113
Views: 7300

Recent New Orleans Eats

alan weinberg wrote:thanks, Marshall. Is corkage generally allowed in NOLA restaurants, or case by case? Caribbean Room it is, looks great. And where's some great music--blues preferred? Thanks.
viewtopic.php?p=1852220#p1852220
by P. Willenberg
September 18th, 2017, 8:17 am
Forum: Epicurean Exploits
Topic: Vancouver
Replies: 19
Views: 1396

Vancouver

Really fantastic meal at Kisso Tanto on my last trip. abattoir and Bauhaus were good but not as good as in the past.
by P. Willenberg
September 18th, 2017, 7:28 am
Forum: Beer and Spirits
Topic: Portland Oregon Cocktail Bars
Replies: 24
Views: 1429

Portland Oregon Cocktail Bars

The son of a friend of mine owns a place, in Portland, called The Triple Lindy. I'm just curious as to where it might fit (or not) in this discussion. I haven't been but given the location and cocktail menu it's not a place I would go for craft cocktails. There aren't any original cocktails on thei...
by P. Willenberg
September 12th, 2017, 8:35 am
Forum: Epicurean Exploits
Topic: Range Recommendation
Replies: 40
Views: 2232

Range Recommendation

there's a thread on Blue Star worth reading
by P. Willenberg
September 8th, 2017, 6:01 am
Forum: Epicurean Exploits
Topic: Eating and Drinking in San Francisco 2016
Replies: 196
Views: 15533

Eating and Drinking in San Francisco 2016

State Bird Provisions has a cookbook coming out soon!
by Stuart Brioza et al.
Link: http://a.co/9K6ti2Q
by P. Willenberg
September 8th, 2017, 5:56 am
Forum: Epicurean Exploits
Topic: Cooking (making sauce) with those super sweet cherry tomatoes?
Replies: 20
Views: 739

Cooking (making sauce) with those super sweet cherry tomatoes?

[quote="Kenny H"]Paul is dead on.

Don't be afraid to add lemon juice to both balance and stabilize. quote]

Cheers Kenny. I literally add acid sometimes too. A few teaspoons of powdered citric acid. it's like $3/lb on amazon.
by P. Willenberg
September 7th, 2017, 6:28 am
Forum: Epicurean Exploits
Topic: Cooking (making sauce) with those super sweet cherry tomatoes?
Replies: 20
Views: 739

Cooking (making sauce) with those super sweet cherry tomatoes?

cook them as little as possible as you'll only increase the sweetness.

I'd blanch then run them through a food mill to remove skins and seeds. next add acid, salt and hot pepper to balance the sweetness. you can reduce briefly in batches in your widest pan or thicken with xanthan gum or both.

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