Corkage - the obvious answer...

[Nathan_Smyth]

@Serge Birbrair

if the conversation hurts you

No, I wasn’t thinking of myself so much as what I sensed to be the general tenor of the conversation earlier in this thread.

I just kinda got the feeling that maybe there were some fellows investing an awful lot of time and energy and effort and emotion [and not insignificant $$$s] into night-owling and cat-birding and honky-tonking until the wee hours of the morning all in search of something which [hopefully they will come to discover] isn’t there.

But I guess that’s a lesson we all have to learn for ourselves at some point in life.

[Scott_Manlin]

@Humberto Dorta

I like Carrabas for some reason. That marsala steak is strange but I cant stay away from it.
I also love internal organs. Scott, who makes the best sweetbreads? Lydia’s in Pittsburgh so far for me but theres gotta be better.
Heres a question…Im not big into pairing, as I like to enjoy wine and food independently, but there are some things that will ruin a wine and vice versa. Outside of tripas, and buche (no o Scott which can and are often prepared in a relatively acidic broth/sauce that is great with beer, what kind of wine goes survives a meal with offal? Kidneys heart and tongue will make the kinds of wine I prefer (cabs and US syrah) taste dirty and too gamey, and the last time I had brain with red wine the wine turned oily. Ever thought about it?

I generally drink burgs or rhones with offal… when eating mexican street food kind of offal…it is beer and tequila…

[Scott_Manlin]

@Serge Birbrair

@Scott Manlin

@Humberto Dorta

I like Carrabas for some reason. That marsala steak is strange but I cant stay away from it.
I also love internal organs. Scott, who makes the best sweetbreads? Lydia’s in Pittsburgh so far for me but theres gotta be better.
Heres a question…Im not big into pairing, as I like to enjoy wine and food independently, but there are some things that will ruin a wine and vice versa. Outside of tripas, and buche (no o Scott which can and are often prepared in a relatively acidic broth/sauce that is great with beer, what kind of wine goes survives a meal with offal? Kidneys heart and tongue will make the kinds of wine I prefer (cabs and US syrah) taste dirty and too gamey, and the last time I had brain with red wine the wine turned oily. Ever thought about it?

I generally drink burgs or rhones with offal… when eating mexican street food kind of offal…it is beer and tequila…

How did you like Mexican street chicharron!? I found it highly inferior to the Cuban one
;(

Never been to cuba… but the typical chicharon, I don’t care for much…I love pork skins, but the really puffy ones, not so much… but I really like the chicarons they make by slowly rendering the fatted skin and cooking them slowly in the rendered fat…the french call them fritons… man are they good… c

[LMD_Ermitano]

@Scott Manlin

I love pork skins, but the really puffy ones, not so much… but I really like the chicarons they make by slowly rendering the fatted skin and cooking them slowly in the rendered fat…the french call them fritons… man are they good… c

Same here, I don’t care for the puffy ones either. There’s a lot of chicharron here in the Philippines, but I prefer the ones you mentioned that includes some underlying fat. I’ve tried the fritons when in France, but prefer the ones made in one of our northern provinces (Ilocos Norte) - it’s called “bagnet”. Really sinful stuff.

Anecdote: There is a family that produces possibly the best chicharron in Metro Manila - the kind that has more than a little fat included - that sells very well. The family’s surname is “Lapid” which is used as the brand name of the chicharron (i.e., “Lapid’s Chicharron”), but most everyone refers to their products as “Lapidas” - literally “tombstones” from Spanish - alluding to the amount of cholesterol the tasty food contains.

[C_Bowman]

I got lost between the fking genius’ and whine stuff from the first page and the epicurean masterpieces & organs through pg. 2 & 3 … Have we moved on and now we’re paying corkage on our food. If we bring in our own entree will they charge us to cook it, is that wrong?

I think this thread was about corkage but I’m confused ! Most of the time we take wine when we go out to dinner, as a courtesy we try to make sure it isn’t something on the wine list and order a starter bottle if we aren’t taking one. We are prepared to pay corkage and usually try to be aware ahead of time what it is so it isn’t a surprise. If they don’t chg. corkage we always tip on what it would have been. In the Napa Valley many of the restaurants are very generous with others ITB but we DO NOT expect it.

If this is not what we’re talking about kick me outta here !