@klezman We also took the easy way out tonight. Hummus and crackers with the last of a Floodgate Rose, then I opened a 2013 Windrun PN, to go with surprisingly excellent microwaveable rigatoni with ragu, and pretty enjoyable microwaveable chicken meatballs.
Lest anyone question my patriotism, I had a hot dog on Sunday.
@InFrom Sounds nice and easy
Although being in CA, I have to make my own Buffalo wings if I want them to be enjoyable. Frank’s Red Hot + butter + some additional spices, usually garlic, onion, coriander, smoked paprika, and habanero sauce.
@klezman that sounds yummy. Last night, the thought of starting to cook dinner from scratch was more than I could contemplate.
Tonight, at beautiful Tanglewood, for the start of the Symphony’s summer season. We’re not up to the level of bringing a candelabra to the lawn, but we do ok. I bough a lawn cart last summer for all the stuff we drag along.
We started tonight’s festivities with a can of Rosé bubbles from Underwood, now we’re onto a bottle of 2015 Onesta Grenache Blanc. Watching the lawn gradually full up with music students, summer home dwellers, urban escapees, etc. A wonderful place to be, especially on a warm New England evening.
@InFrom Sounds nice!
Buffalo wings pass for “semi-slacker” dinner in our house. Mostly unattended waiting for the wings to crisp up in the oven.
Full on slacker dinner is more like ordering in, freezer food, or just slicing up some meat and cheese.
Sometimes the cook (me) needs a break!
@InFrom Sounds like Ravina in Highland Park, IL. I’ve been to a number of concerts there. Some people really go all out (candelabras, etc.). Last time I was there was for the Moody Blues (with a couple of bottles of rose between my wife, daughter, and I).
Had friends to dinner on the 4th… After Aperol Spritzes (I know, SWMBO is going with the fad…) we had a 2009 Dry Creek Heritage Vines Zinfandel (purchased on the 2012 rpm Tour). Tourists will remember I gushed over this wine at the time as a textbook perfect example of the bright-red fruit, medium body, low(ish) alcohol Zinfandel that was the ideal of California winemakers from the 19th century through the beginning of the fashion for high extract, overripe fruit, high alcohol Zins (which started in the mid-1970s and is still with us). It was, and it has aged beautifully without losing the balanced brightness that made it so charming in youth. The perfect accompaniment for grilled salmon - which was our main course. This Zinfandel is at its peak now, and will probably hold another 5 years. This in a wine that was ~10 a bottle on the Tour. Always listen to the little old wino, rpm. Your patience with this wine is rewarded.
2012 Wellington Grenache estate with grilled pork chops.
Scott was right, this is a bad example of Wellington Grenache. A rare miss from Peter. Hot, jammy, reminded me of a medium bodied Syrah if anything.
@CorTot@ScottW58 I do try to find something to like about most bottles, it’s true. Which is not the same as liking everything
But I’m not opening another of those 2012 Wellingtons until (probably) early next year in the hopes that the sappiness keeps ebbing.
You got me thinking about wines from the Rocks so…2016 Sleight of Hand Syrah Psychedelic Stoney Vine Vineyard. Clocks in at 13.8 abv and is delicious! I wouldn’t normally buy a wine with a music based theme and rock and roll labels but a friend talked me into trying these and i’m glad I did. As good a syrah as you can get from anywhere imho.
2013 Wellington Syrah, Sonoma County.
Likewise, glad I overbought on the Wellingtons.
OK, not a lot…a quick scan shows 43, including some
ports, but I did find a Shafer Merlot while I was
looking, so there’s that.
Oh, the Syrah is nice, excellent nose, jumped out
of the bottle at me. Fresh and flavorful on pop-n-pour.
@hscottk@Mark_L@rc70@rjquillin Yeah, it’s good. My recollections from last year were that it was a little more interesting, but not a large enough difference to think it’s anywhere near the end of its life. I’ve got the second half tonight after being under air/cork the last day. I’m expecting some slightly oxidized flavours.
Last night, 2015 Franny Beck Pinot Noir Armstrong Vineyard, a purchase from last year’s Berserker Day. Opened up into a beautiful, lush Pinot. With Jamie Oliver’s Chicken in Milk, an odd-sounding but fantastic and easy recipe.
Looking at the Franny Beck label, I learned they’re located in Rickreall, OR, a place I knew nothing about until I looked it up.
Can’t edit my initial comment but should add that it’s crisp and clean, very refreshing, etc…but probably overpriced at $39 (but the Limestone Ridge/Vista Verde designation likely commands price).
2011 Ca’ de’ Rocchi (Tinazzi) Ripasso della Valpolicella Superiore Monterè. Cellartracker gives it 90 - 93 points, and I agree. Glad I have another. Amarone fan from way back, and Ripassos usually don’t do it for me…but this is excellent!
2010 Saint Siffrein Chateauneuf-Du-Pape.
Pretty good on Pop-N-Pour…we’ll see later.
SWMBO really likes it, given that she prefers Syrah/Shiraz.
I had the Le Cigar Volant the other day, and decided that my wheelhouse might include the Rhone varietals now.
So, you guys rave about Flannery dry aged steaks, and I’ve never had one. So, I stopped by my local meat purveyor and asked if he had any dry aged steaks. He said; “No, I do them to order. You buy a chunk of meat and I’ll dry age it for 3 weeks at no charge”. We discussed it a while, and I ended up ordering a whole Rib Roast, and asked him to cut the bones off so I could smoke them, and dry the rest. He says a whole roast is about 14 lbs., and has 7 ribs, and loses about 30% in drying and trimming. I assume that he’ll cut them into steaks, wrap them and I’ll freeze what I don’t eat immediately. So, fellow Woo…uh Casemates, am I going in the right direction, and do you have any suggestions for me.
I plan to grill them on my natural gas Weber, and pop the 2006 Chappellet Pritchard Hill or some such wine.
Super important: dry age the whole rib, then remove the bones and cut the steaks. The bones protect the meat and result in a lot less trim waste. That might be what you meant, but just in case…
You can also do this at home, like I do, with an old chest or upright freezer that you just modify to maintain the right temperature (a few degrees above freezing).
You also don’t get much flavour change with only 3 weeks ageing, at least not without a room full of microbes ready to make it more tasty. With 2-3 weeks, you’ll get a more tender and dense steak with a bit more flavour intensity. The aged and more complex flavours start coming out around 4 weeks and improve/intensify from there. Almost all the moisture loss is in the first week or so, and contrary to populate belief, only affects the air-exposed edges.
I did a whole rib in my home setup for 49 days, and there was almost no microbial growth on the outside and not much funk.
I’ve done two slabs - a “tester” that was a boneless (whole) striploin and a bone-in rib.
For the strip, the part that would have been against the bone needed about 1/16" to 3/8" of trimming to remove the dried “jerky”-ish portion. The fat cap on top protects most of the meat on that side (and adds a ton of flavour). Then it’s just the ends of the piece that need trimming.
The boneless striploin lost about 35-40% post-trim with 35 days of age. The bone-in rib lost 26% total from moisture and trim with 50 days of age.
Now what you can also do is ask your butcher to grind the trim up along with some chuck or sirloin to make a burger blend. Then you don’t lose all that tasty beef. Another play out of the Flannery playbook!
@klezman Thanks for the info. I knew you guys could hook a brothah up. (We’ve got us some interesting math here too. I suspect that the bone won’t lose mass, so the loss would be less with bone (been drinking, won’t write the algebraic equation). And (although I value your advice), I did get kinda excited about the possibility of smoking those bones next weekend, at the beginning of the process.)
Oh, smoked beef ribs are amazing. (As are smoked pork ribs for that matter.) I kind of want to make them now, but I’m having some 56- and 70-day Flannery tonight that are taking a nice warm bath in the sous vide before hitting the cast iron. Life is hard, I know.
The ribs had more fat that I trimmed off than did the striploin, too, so that’s another variable. But yeah, the expected loss should definitely be lower with the bone in, but the best way to get the differential estimate would be:
a) buy two bone-in sub-primals
b) cut the meat off the bones for one of them
c) age both for the same amount of time in the same chamber
d) take the meat off the bone for the second one
e) weigh them pre-trim (the one aged with bones will definitely have lost less here)
f) trim, then weigh again
@CorTot@rjquillin Yeah, this year we didn’t even have beer at ours! But I think we did in the past. Also nothing as amazing as tritip or smoked whole pig, but then again we only have about 25 people come to the picnic.
With those Flannerys I’m having a York Creek 2001 Willow Block Cabernet. Not sure if Cathy was still making their wines by then, but it’s a solid property. Same source as Ridge’s York Creek Cab and Zin.
Dropped off some case boxes, with Styrofoam inserts, at a local wine shop. I have no use for them and I don’t want them going into a landfill. For my gratitude they gave me a bottle of 2014 Alta Pavina Selecto (tempranillo/pinot noir blend). Extremely tasty and went very well with grilled burgers.
Impromptu get together with old friends.
2016 Hawley Wine Zinfandel Old Vine
2015 Cornerstone Cellars Syrah Mendocino County Ram’s Horn Vineyard
2016 Benevolent Neglect Syrah Las Madres Vineyard Carneros
2013 World’s End Wavelength Stagecoach Vineyard