dN N.141 Horse Heaven Hills Cab and Flannery hanger/Brussels/maters
Been pretty wine boring around here, must be the heat or maybe my yak palate is showing itself more…a couple recents another dN, Lot 254 Zin, the recent 2022 Daou Rosé (tasty but not particularly zippy or zingy as some rattage noted, but that might be the yak palate in play), WTSO 2022 Jacques Bourguignon Pinot Noir (real simple but tasty enough, liked a little chill), 2020 Kutch Trout Gulch Chard…
@klezman My oldest daughter (and her husband, 4 kids, and 3 friends) brought a seasoned tritip that will be undergoing a charcoal snake this afternoon. I’ve got some WineSmith Cab waiting to join the party.
Party tray time with a Briceland 2016 Phelps PN. Served at 59 degrees with a 1 hr decant. Dark garnet, good acid and long finish with the tiniest bitterness at the back end. This was definitely a food wine with minimal fruit and heavy herbal notes. Couldn’t get a ton on the nose even with the Fu…red fruits were there but more in the background. Very much in the old world camp if that’s your jam.
@InFrom
Never had any of these, but I’d pick in order
Bunraku Yamahai Junmai just because it looks interesting, but as expected the price is double retail.
Kubota Junmai Daiginjo
Suigei Tokubetsu Junmai
The Nigori will be the milky/unfiltered style with a lot of material in suspension after shaken, but it will settle out.
But it really does depend a bit on what you’re eating, and being a bit of a traditionalist, I’ll drink from a masu (box) and nearly always chilled.
IMO, hot is to hide, but there are exceptions.
You going to have the omakase or other, perhaps the Chirashi would also be a good choice.
I’ll tend to avoid rolls, generally too Americanized, but the Saba Gari looks interesting.
Chirashi and omakase are my go-to in a new place.
Ume Shiso Kyuri is dessert, since they have
No natto on the menu; demerit.
We just had Buta Bara with garden kabocha last week.
@rjquillin Thanks for taking the time to drill down. We’re seeing reviews that say it’s not as interesting as it used to be when it offered a true omakase, but it’s still supposed to be an excellent restaurant, so we’ll plan on having a lovely meal. Leaving town the next day, back to the big city.
@hscottk
I wasn’t expecting much, it surprised me.
Can’t call it fresh and vibrant anymore, as it’s lost any young crispness it had, and this was it’s second night, third open (no Ar), but it does retain some aged fruit and did well with some light stir-fry veggies and pork on a hot night.
I will add likely time to drink up if you have any.
@rjquillin After all that, we canceled that reservation! Strolling in the woods was too much fun, so we decided not to rush to make it back in time. Instead we ended up in a less schmancy place, more reasonably priced but still mentioned favorably in local reviews. It put what we’ve been getting at home to shame. (Please excuse the soy sauce faux pas in the pics. The server offered side plates to share the rolls, and I absentmindedly poured my soy sauce into it. The horror!)
We had no idea which sake to order, so we went for the first one on their list. I enjoyed it (but what do I know?)
@InFrom@Mark_L
While I’ve heard (from a long time friend and Japanese sushi chef)/read there are styles that are to be consumed warm/hot, all those I’ve had merely attempted to obscure undesirable flavors by serving it hot.
The glass reminds me of a water glass; just not a proper vessel; think wine from a paper cup.
[edit]
Yes, those above. At home I have masu, and also have one at a bar I frequently haunt. The masu does add/alter the sake where the kikichoko and Ochoko (have these at home as well) don’t.
@jmdavidson1 Yeah, glad I have a deeeeeep cellar, lots of “aged” bottles from the old site. The more I dig up, the more I appreciate our benefactors; and the more I “pity the foos” who drink only brand new grocery store wine.
Cheap but tasty with some Asian mess I made last night…ha! Finished up a couple of too young cheapie Italians…2021 Cortonesi ‘Leonus’ Toscana and 2020 Le Volte Dell Ornellaia
So an offer for this came in this morning from WHWC for a pretty nice price, added 3 more bottles to my stash trying to be good. Opened one tonight with my wife (have not tried one yet) young dense with lots of potential well Andrea loved it and said why don’t you buy a case lol. Went back in and sold out of course.
@karenhynes No. When we did a tasting, we split their high end reds. Quite impressive. I would expect the whites to be very good, as well. Hope you enjoy them.
Decided to pop this open on a whim. As you can see from the bottle, it’s pristine. Cork and contents were too. Fantastic mature Cabernet, went well on its own and with home dry aged steak.
Finally cracked this open after many many years. Had it with a beautiful ribeye with a garlic cream sauce and some grilled shrimp. Pure heaven in a glass.
@ScottW58 Hey did you drink it? Sorry late to answer. Popped into a decanter to give it a little air. This one I should have drunk slower not faster but I didn’t get the opportunity to ponder. Really good. Fruit still hiding, good acid, comes off a bit on the austere side, tannins present. Needed a bit of time to start strutting its stuff. It loved the pappardelle bolognese I had with it.
Did the Caldillo Duranguense again, basically beef and vegetable stew. Tomatillos, ancho chilies, poblano chilies, onion and cumin. @kaolis wine was pretty nice with a few hours in the decanter, tannins were a little sticky but nothing the food could not handle thanks!
@davirom
They were in commercial storage; label protection I’d assume, should this or another bottle leak and stain additional labels. They were shipped this way, but may have been stored that way as well.
When I visited Berns Steakhouse in Tampa and did the cellar tour, there were racks and racks of bottles in bags similar to these for that very reason I was told.
All remains yet to be, just a bit delayed, need to let these settle out just a bit from shipping. Looks like the Barolo will be first, after elder wine drinking g-daughter arrives later from New York, as there are two of those.
@rjquillin Thanks all for the B-day wishes, I’m a bit overwhelmed actually.
So, the delayed supper was this evening.
1949 Enrico Serafino Barolo Riserva Classico
Flannery dry aged Porterhouse Steak and a
Father Time, 260 day dry aged ribeye.
Anson-Mills Italian Heirloom Flint Corn Yellow Polenta Concia with chanterelle sauce and for greens, Sautéed Broccolini
Despite the look of that cork, it was still intact with no spoilage, and complemented supper just fine.
Mini “Wine Around the World” party. Shrimp Ceviche with a 2022 Leyda Sauvignon Blanc from Chile, Chimichurri Steak with a 2020 Tapiz Malbec from Argentina and Patatas Bravas with a 2011 XIII Lunas Rioja (Garnacha/Tempranillo blend) from Spain.
Trofie alla Carlofortina (h/t to @jmdavidson for posting about that dish) with 2023 Orr Chenin Blanc. My own pesto, tuna and veg (not shown: green beans) from the farmer’s market.
Yeah kind of lackluster around here lately too, found a Flannery corned beef in the freezer and followed the directions. Boiled it what crap I don’t think I was ever successful cooking on that way and sure enough it was tough as nails! Would have flushed it but didn’t want to clog the pipes so ordered some fish and chips, wine is delicious tho!
@ScottW58@chefjess Wound up tight as can be but really enjoyable, lemon curd/acid/mineral. Was very Delmonico (chuck eye) and blackened mahi friendly. This came as a Reserve Edition and still haven’t quite figured out what that is. Some WB chatter about it.
Was traveling for two weeks and the only decent wine night was when I met a few berserkers in Toronto.
Back home tonight. 2019 Sandlands Lodi Red Table Wine. With some Xiao long Bao and har gow.
@davirom@kaolis
You know I’m going to have to agree pork is different, rare is good cause it dries out. His hanger tartare is different, the old days of pork having to be cooked through are gone
Tossed some chicken thighs and mixed fingerlings on a pan in the oven, nothing like chicken grease gravy…juices ran clear…however if it was chicken breast, maybe not so clear in my world would have been the order of the day… ha!
(Chicken breast and pork, brining can be your friend)
@kaolis I’m a big fan of SV chicken breasts finished on the stovetop with a variety of sauces and preparations. Steak, OTOH, not so much. @scottw58 was right on the money with that.
@kaolis@klezman
No that’s a different dish (assuming you are talking to me?) this is just simple and delicious.
250g Spaghetti
breadcrumbs (2-3 slices stale bread)
2-3 cloves garlic
parsley
1 Peperoncini
60-80g Pecorino romano, finely grated
7-8 tbsp olive oil + extra
1-2 laddle pasta water
@kaolis@ScottW58 That’s a lot of oil!!
The first couple recipes I saw for pasta alla carrettiera were very different. According to Serious Eats that’s because it’s a regional cart-hauler’s dish where they just used whatever they had. So some had tomatoes (fresh or canned, by region), some had mushrooms, canned tuna, and such. Yours clearly had no tomato but I couldn’t tell if some of that was tuna flake, garlic slice, or larger chunk of bread!
@ctmariner Cinsault really good. Was going to pull a white but then thought a lighter red would do. Put a little chill on it, nice red fruit, acid, a little crunch, drinking well
Megalomaniac Baco Noir “Much Obliged”, etc. at a Niagara Wine Dinner hosted by a local restaurant. The owner is from Manitoba and lived in Buffalo for many years, so he wanted to share some of the Canadian foods and wines that he has enjoyed over the years.
Was not a big fan of the wines, other than this Baco Noir and a sparkling rose of Cab Franc ice wine, but the food was delicious and the pairings worked very well.
@chipgreen nice menu!
Why did they use “crisps” and “rocket”? We just say chips and arugula in Toronto, at least!
The Cave Spring wasn’t interesting? They’ve been a great winery over the years.
@klezman
The Cave Spring Riesling was definitely better than the Between the Lines Gewurz which was much sweeter than expected. The Riesling was less sweet, so took several sips to adjust my palate. Did not like it at all at first sip but it got better with a few more and was enjoyable with food.
Wow. Mediocrebot selected a very appropriate image header for this thread!
@Mark_L Is that a cross between a calendar and a sudoku?
@davirom @Mark_L
Here’s the full image
@davirom @Mark_L @rjquillin it’s 90 deg and humid so definitely not coffee, lol
@rjquillin In Firefox, I can just right click on the header and select “Open Image in New Tab”.
@Mark_L that doesn’t work for me, but I’m not using FF
@davirom @kitkat34 @Mark_L @rjquillin
2011 Failla Pinot Noir Pearlesence Vineyard
Ventresca de Bonito tuna belly leftover confi tomatoes and flat bread, and a simple Chablis one way to beat the heat, delicious thanks @infrom
@ScottW58 That Droin tasty? (tasty, my word of the day)
@kaolis
Very and a fair price.
dN N.141 Horse Heaven Hills Cab and Flannery hanger/Brussels/maters
Been pretty wine boring around here, must be the heat or maybe my yak palate is showing itself more…a couple recents another dN, Lot 254 Zin, the recent 2022 Daou Rosé (tasty but not particularly zippy or zingy as some rattage noted, but that might be the yak palate in play), WTSO 2022 Jacques Bourguignon Pinot Noir (real simple but tasty enough, liked a little chill), 2020 Kutch Trout Gulch Chard…
2016 Dylan’s Ghost. First bottle. Excellent.
With leftover lasagna from one of the few remaining locations of the old school Italian restaurant chain Spaghetti Warehouse.
Grilled tritip and 1990 Ravenswood Cabernet Sauvignon, Gregory Vineyard
Damn this is good
@klezman My oldest daughter (and her husband, 4 kids, and 3 friends) brought a seasoned tritip that will be undergoing a charcoal snake this afternoon. I’ve got some WineSmith Cab waiting to join the party.
@Mark_L that sounds great!
With BBQ chicken, local corn on the cob, and watermelon.
@davirom a great warm weather meal!
Rib tips. Finishing up yet another dN, Lot 448 Rosé
Party tray time with a Briceland 2016 Phelps PN. Served at 59 degrees with a 1 hr decant. Dark garnet, good acid and long finish with the tiniest bitterness at the back end. This was definitely a food wine with minimal fruit and heavy herbal notes. Couldn’t get a ton on the nose even with the Fu…red fruits were there but more in the background. Very much in the old world camp if that’s your jam.
@hscottk totally my jam, or lack thereof
I’ve got one more of those,I think, and have been pondering when to open it.
Tonight, almost a cliche, a clam chowder starter followed by a lobster roll. With 2023 Illahe Tempranillo Rose.
Started off the day learning how to shuck oysters. With a glass of draft Prosecco.
Tomorrow, dinner out. @rjquillin, @klezman, or anyone – have any Sake advice from this place’s list? I’m a neophyte
@InFrom
Never had any of these, but I’d pick in order
Bunraku Yamahai Junmai just because it looks interesting, but as expected the price is double retail.
Kubota Junmai Daiginjo
Suigei Tokubetsu Junmai
The Nigori will be the milky/unfiltered style with a lot of material in suspension after shaken, but it will settle out.
But it really does depend a bit on what you’re eating, and being a bit of a traditionalist, I’ll drink from a masu (box) and nearly always chilled.
IMO, hot is to hide, but there are exceptions.
You going to have the omakase or other, perhaps the Chirashi would also be a good choice.
I’ll tend to avoid rolls, generally too Americanized, but the Saba Gari looks interesting.
Chirashi and omakase are my go-to in a new place.
Ume Shiso Kyuri is dessert, since they have
No natto on the menu; demerit.
We just had Buta Bara with garden kabocha last week.
@rjquillin Thanks for taking the time to drill down. We’re seeing reviews that say it’s not as interesting as it used to be when it offered a true omakase, but it’s still supposed to be an excellent restaurant, so we’ll plan on having a lovely meal. Leaving town the next day, back to the big city.
digging deep in the cellar
2011 R. Merlo Family Estates Syrah Rosé
@rjquillin How is that 13 yo rosė doing?
@hscottk
I wasn’t expecting much, it surprised me.
Can’t call it fresh and vibrant anymore, as it’s lost any young crispness it had, and this was it’s second night, third open (no Ar), but it does retain some aged fruit and did well with some light stir-fry veggies and pork on a hot night.
I will add likely time to drink up if you have any.
Grilled swordfish fondant potatoes and yeah a beautiful bottle.
@rjquillin After all that, we canceled that reservation! Strolling in the woods was too much fun, so we decided not to rush to make it back in time. Instead we ended up in a less schmancy place, more reasonably priced but still mentioned favorably in local reviews. It put what we’ve been getting at home to shame. (Please excuse the soy sauce faux pas in the pics. The server offered side plates to share the rolls, and I absentmindedly poured my soy sauce into it. The horror!)
We had no idea which sake to order, so we went for the first one on their list. I enjoyed it (but what do I know?)
Barely seen, across the street and up the block, Shipyard Brewery.
@InFrom looks like a reasonable spread.
Sake was cold?
Disgusting looking glass they provided for it.
@rjquillin Yes, cold.
Disgusting, wow, strong adjective. What should we have expected instead (assuming a wooden box wasn’t in the cards)?
@InFrom @rjquillin When I was in Japan with various sake experiences, I realized that I really do not enjoy warm sake. But cold is acceptable!
@InFrom
I’m by no means a sake connoisseur, but I can certainly say I’ve never had it served in glasses such as those and it does seem strange.
It has always been served to me in an ochoko.
@InFrom @Mark_L
While I’ve heard (from a long time friend and Japanese sushi chef)/read there are styles that are to be consumed warm/hot, all those I’ve had merely attempted to obscure undesirable flavors by serving it hot.
The glass reminds me of a water glass; just not a proper vessel; think wine from a paper cup.
[edit]
Yes, those above. At home I have masu, and also have one at a bar I frequently haunt. The masu does add/alter the sake where the kikichoko and Ochoko (have these at home as well) don’t.
@InFrom @Mark_L @rjquillin I drink my sake from wine glasses usually. Restaurants usually have ochoko when we’ve gotten sake.
Happy Wednesday!
2013 Harvest Moon Pinot Noir. Yum.
2008 Conn Valley Eloge…Delicious!
Night 2, it did need some air.
@FritzCat We need WD to bring back Anderson Conn Valley. Black tie, but worth it.
@FritzCat @jmdavidson1 @winedavid59
paging WD, paging WD
@jmdavidson1 Yeah, glad I have a deeeeeep cellar, lots of “aged” bottles from the old site. The more I dig up, the more I appreciate our benefactors; and the more I “pity the foos” who drink only brand new grocery store wine.
Marcella Hazan’s lemon garlicky chicken and made some Caesar dressing with Romaine, if you have to have green stuff you might as well grill it yum!
@ScottW58 what Caesar recipe did you use? I’ve been wanting to get a good one under my belt.
@klezman
bonappetit
Cheap but tasty with some Asian mess I made last night…ha! Finished up a couple of too young cheapie Italians…2021 Cortonesi ‘Leonus’ Toscana and 2020 Le Volte Dell Ornellaia
local pork, stuff
@kaolis That pork looks a bit underdone.
@Mark_L I may have been a bit overdone come dinner and pic time…however, they are in fact not that far from being done, worms you say? ha!
So an offer for this came in this morning from WHWC for a pretty nice price, added 3 more bottles to my stash trying to be good. Opened one tonight with my wife (have not tried one yet) young dense with lots of potential well Andrea loved it and said why don’t you buy a case lol. Went back in and sold out of course.
@ScottW58 Living well!
@ScottW58 life is rough!
@klezman @kaolis
Life/living are the key words here everything else is just fermented grape juice
With air fried buttermilk chicken tenders, corn on the cob and garlic mashers.
@chipgreen one of my fav sb’s
@jmdavidson1 I’m heading up there in a week. Will do my best to stop by. Do you have an opinion on any of their whites?
@karenhynes No. When we did a tasting, we split their high end reds. Quite impressive. I would expect the whites to be very good, as well. Hope you enjoy them.
.
Decided to pop this open on a whim. As you can see from the bottle, it’s pristine. Cork and contents were too. Fantastic mature Cabernet, went well on its own and with home dry aged steak.
@klezman Those spontaneous moments are the best experiences!
Finally cracked this open after many many years. Had it with a beautiful ribeye with a garlic cream sauce and some grilled shrimp. Pure heaven in a glass.
@jasonjm the cork disintegrated with a traditional corkscrew but I used an air pump cork remover and it popped right out.
@jasonjm
My default opener for any older bottle is an ah-so. I don’t even attempt to use anything with a corkscrew.
@kaolis
Ohh how is the 16 drinking? I just set one up on the counter for tomorrow
@ScottW58 Hey did you drink it? Sorry late to answer. Popped into a decanter to give it a little air. This one I should have drunk slower not faster but I didn’t get the opportunity to ponder. Really good. Fruit still hiding, good acid, comes off a bit on the austere side, tannins present. Needed a bit of time to start strutting its stuff. It loved the pappardelle bolognese I had with it.
@kaolis
I will throw it in the decanter for a bit before dinner tonight.
Thanks! Not yet I waited for your reply
Happy Wednesday!
@kawichris650
I don’t know what the hell it is but it looks great!
@ScottW58
It’s this recipe again…
https://foodwishes.blogspot.com/2016/10/chicken-sausage-peppers-and-potatoes.html?m=1
Did the Caldillo Duranguense again, basically beef and vegetable stew. Tomatillos, ancho chilies, poblano chilies, onion and cumin. @kaolis wine was pretty nice with a few hours in the decanter, tannins were a little sticky but nothing the food could not handle thanks!
@ScottW58 thinking we had a similar experiences… not touching one for a while, a few 750’s and a mag. Def wanted the food.
@kaolis
Agreed, I should have 8 bottles left so I will be drinking them for awhile
Not sure which it will be yet, but time for a B-day bottle.
@rjquillin What is the thinking behind wrapping in plastic?
@davirom
They were in commercial storage; label protection I’d assume, should this or another bottle leak and stain additional labels. They were shipped this way, but may have been stored that way as well.
When I visited Berns Steakhouse in Tampa and did the cellar tour, there were racks and racks of bottles in bags similar to these for that very reason I was told.
@rjquillin Happy B-day! Looking forward to seeing your pick. What’s on the menu?
@InFrom The kitchen is open for suggested pairings, as I have no clue.
@InFrom @rjquillin
That Huet could be fun! Well whatever you pick I hope drinks well. HB
@rjquillin Happy Birthday!
@rjquillin Whatever! Enjoy and have a happy birthday!
@rjquillin
Happy Birthday!!
@rjquillin Well Happy 75!!
@rjquillin
Cheers to an amazing birthday Ron!
@rjquillin Hope the wine and the birthday were memorable!
All remains yet to be, just a bit delayed, need to let these settle out just a bit from shipping. Looks like the Barolo will be first, after elder wine drinking g-daughter arrives later from New York, as there are two of those.
@rjquillin
Happy birthday!!
@rjquillin happy birthday! Enjoy!
@rjquillin Happy Birthday!
@rjquillin Thanks all for the B-day wishes, I’m a bit overwhelmed actually.
So, the delayed supper was this evening.
1949 Enrico Serafino Barolo Riserva Classico
Flannery dry aged Porterhouse Steak and a
Father Time, 260 day dry aged ribeye.
Anson-Mills Italian Heirloom Flint Corn Yellow Polenta Concia with chanterelle sauce and for greens, Sautéed Broccolini
Despite the look of that cork, it was still intact with no spoilage, and complemented supper just fine.
@rjquillin
Great color on the wine hope it was great!
Lamb…
“Lamb…”. Says it all. Looks spectacular.
Still drinking very nicely. I think I have one more bottle of this.
Ty Caton 2017 Cabernet winemakers cuvée
Made a Gambas al Ajillo that paired perfectly with the Albarino!
Mini “Wine Around the World” party. Shrimp Ceviche with a 2022 Leyda Sauvignon Blanc from Chile, Chimichurri Steak with a 2020 Tapiz Malbec from Argentina and Patatas Bravas with a 2011 XIII Lunas Rioja (Garnacha/Tempranillo blend) from Spain.
Trofie alla Carlofortina (h/t to @jmdavidson for posting about that dish) with 2023 Orr Chenin Blanc. My own pesto, tuna and veg (not shown: green beans) from the farmer’s market.
@InFrom Great minds think alike. We had tuna spaghetti tonight.
2011 Sojourn Pinot Noir Russian River Valley
Happy Wednesday!
2017 Laura Michael Wines Cabernet Sauvignon Rutherford
@rjquillin Me too.
@msten tasty at 10 years in?
@kaolis Only ok. Lost a little acidity, fruit and tannic grip to pair with a heavier meal.
Flannery dry aged hanger… been kind of boring around here, I think the Food & Beverage Director needs a kick in the a**…oh wait that’s me!
@kaolis That’s an early offer
@kaolis
I do enjoy beef tartare once in a while but damn at least warm that shit up
@kaolis @ScottW58 nothing wrong with properly rare steak!
Yeah kind of lackluster around here lately too, found a Flannery corned beef in the freezer and followed the directions. Boiled it what crap I don’t think I was ever successful cooking on that way and sure enough it was tough as nails! Would have flushed it but didn’t want to clog the pipes
so ordered some fish and chips, wine is delicious tho!
@ScottW58 Clogging the pipes never good!
just the right amount of green stuff
@kaolis
Oh yeah perfect amount! How was the bottle? Never had the 13.
@ScottW58 @chefjess Wound up tight as can be but really enjoyable, lemon curd/acid/mineral. Was very Delmonico (chuck eye) and blackened mahi friendly. This came as a Reserve Edition and still haven’t quite figured out what that is. Some WB chatter about it.
Pati Jinich roasted and charred chicken and a lovely 16. Never tried the Charleston gold but it’s great! Boy this place is dead!
@ScottW58 Love the rice!
Was traveling for two weeks and the only decent wine night was when I met a few berserkers in Toronto.
Back home tonight. 2019 Sandlands Lodi Red Table Wine. With some Xiao long Bao and har gow.
Really nice bottle with confit duck leg and too much green stuff!
@ScottW58 looks great!
Happy Wednesday!
@kawichris650 my guess is that bottle was great?
2014 Tercero Syrah, White Hawk Vineyard
With Flannery burgers with 50% dry aged trim.
2013 Random Wine Co. Rose of Gamay Noir w/ herbed chicken breast and roasted potatoes. No green stuff!
@chipgreen Wow, how’s that 11 yo rosé doing?
@hscottk
Surprisingly well!
2018 on the vino. Looks kind of meh but tasty, pork tenderloin stuffed with fresh herbs/boursin/red and yellow cherry maters
@kaolis Somebody set me straight here if I’m wrong, but for pork, that looks underdone to me.
@davirom
You mean you’ve never heard of this expression? “Pork, the other
whitered meat.”@davirom Happy to set you straight, well you asked…you are wrong, at least in our world, not overdone to us…different strokes and all
@davirom @kaolis
You know I’m going to have to agree pork is different, rare is good cause it dries out. His hanger tartare is different, the old days of pork having to be cooked through are gone
Tossed some chicken thighs and mixed fingerlings on a pan in the oven, nothing like chicken grease gravy…juices ran clear…however if it was chicken breast, maybe not so clear in my world would have been the order of the day… ha!
(Chicken breast and pork, brining can be your friend)
@kaolis Or sous vide
@hscottk I need to put that back into the rotation. I was never particularly pleased with results. Proteins had a texture I didn’t find appealing
@hscottk @kaolis Play with the temperature and time…you’ll find something appealing eventually.
@kaolis I’m a big fan of SV chicken breasts finished on the stovetop with a variety of sauces and preparations. Steak, OTOH, not so much. @scottw58 was right on the money with that.
@hscottk @kaolis
Agree 100 percent.
2022 Acumen Merlot Mountainside Rosé Merlot
pretty decent GO flyer I’ll go back for.
NV Prima Materia Zinfandel Kelsey Bench
2003 York Creek Estate Cabernet Sauvignon
With SRF Wagyu. Yum.
Ferragosto SPAGHETTI alla CARRETTIERA with a great bottle, so simple so f’ing good!
@ScottW58 Nice…had to look that sauce up, sounds yummy
@kaolis @ScottW58 Impressive how it’s completely different depending on which site you look at. You put tuna in yours?
@kaolis @klezman
No that’s a different dish (assuming you are talking to me?) this is just simple and delicious.
250g Spaghetti
breadcrumbs (2-3 slices stale bread)
2-3 cloves garlic
parsley
1 Peperoncini
60-80g Pecorino romano, finely grated
7-8 tbsp olive oil + extra
1-2 laddle pasta water
@kaolis @ScottW58 That’s a lot of oil!!
The first couple recipes I saw for pasta alla carrettiera were very different. According to Serious Eats that’s because it’s a regional cart-hauler’s dish where they just used whatever they had. So some had tomatoes (fresh or canned, by region), some had mushrooms, canned tuna, and such. Yours clearly had no tomato but I couldn’t tell if some of that was tuna flake, garlic slice, or larger chunk of bread!
@kaolis @klezman
this is the really poor man’s Sicilian version.
Yup a larger piece of toasted bread crumb
Tossed 'em in the Smokin-It
@kaolis How was the Sandland Cinsault?
@kaolis
Smart move!
@ctmariner Cinsault really good. Was going to pull a white but then thought a lighter red would do. Put a little chill on it, nice red fruit, acid, a little crunch, drinking well
Celebrating friends who just got engaged with:
2021 Grgich Hills Sauvignon Blanc Fumé Blanc
Megalomaniac Baco Noir “Much Obliged”, etc. at a Niagara Wine Dinner hosted by a local restaurant. The owner is from Manitoba and lived in Buffalo for many years, so he wanted to share some of the Canadian foods and wines that he has enjoyed over the years.
Was not a big fan of the wines, other than this Baco Noir and a sparkling rose of Cab Franc ice wine, but the food was delicious and the pairings worked very well.
@chipgreen nice menu!
Why did they use “crisps” and “rocket”? We just say chips and arugula in Toronto, at least!
The Cave Spring wasn’t interesting? They’ve been a great winery over the years.
@klezman
The Cave Spring Riesling was definitely better than the Between the Lines Gewurz which was much sweeter than expected. The Riesling was less sweet, so took several sips to adjust my palate. Did not like it at all at first sip but it got better with a few more and was enjoyable with food.
Eh who the hell cares it’s 113 today and 100 tonight :(roasted chicken.
