I think I might have posted a similar pic last summer. Greetings from Bath, ME! Drinking Armenian bubbles, of all things. A little odd at first, with a notably bready nose, but it’s got nice little bubbles and it’s good and dry. It grew on us once the food arrived.
@kaolis@rjquillin@ScottW58 white balance will be run by the camera app. There’s probably a setting to turn it to manual somewhere.
Looks tasty regardless of white balance though!
22 Orr Chenin Blanc with paella. Never got socarrat to form before the seafood was ready. Maybe next time. Wine was great. Bomba rice and seasoning from a BD offer.
A beef dish from Patti Jinich using Morgan Ranch tenderloin tips was great! @kaolis many uses for those tenderloin tips all great IMHO. Leftover sauce with a tortilla eggs this morning. Life is good!
Campo Grande skirt “steak” with a 2019 Kukeri Pinot, Lakeville. Aromas were divine… Very California but with a hint of earth and lip smacking acidity. A very nice pairing.
bandwidth alert with nothing really interesting to say…
patty, more hot/mild banana peppers/onions, couple decent cheeses and obligatory slice of cr*ppy american…made sure to get green stuff staged appropriately… Lowcountry Roasters beans, a few more Morgan Ranch tenderloin tips, homemade (not me) jalapeno cheddar pretzel…
2004 Elivette. With a great meal at Manfredi’s on the Viking Venus out of Seward, AK. Second bottle I’ve had. Wonderful. ! Wine steward took the bottle away before pic. Cork is there though
@karenhynes@klezman Always had a blast in Chicago. We had an epic meal at Gibson’s when my brother-in-law got his PhD at UC. You’ll just have to get used to the humidity!
@kaolis@klezman@ScottW58
Yes, the consistently excellent execution here is rather intimidating to those considering any attempt to replicate.
I think the posting of an assembly video is called for…
@ScottW58 Delish…another chard I’ve been buying for a long time that kind of flies in the face of my tilt towards a leaner style but they are so well done
@kaolis New Wolf stove. It’s supposed to be easy, right? My main concern was not setting the pan (which we’re borrowing) on fire since it’s nonstick. 18,000 BTUs on that burner.
Had family and new neighbors who have a nice cellar over, cooked a Morgan ranch Picanha and some sides. Best of all I got everybody to leave by 9:30 so I could easily make my 6:30 tee time twas a good night.
@kaolis@ScottW58 Never had (or seen) Picanha, do I need to track this down? Chicagoland based, so probably can find it, if not a West Coast only thing.
@chipgreen@kainc@kaolis@ScottW58 picanha is the Brazilian name for sirloin cap. It’s super delicious when cooked properly (which there are many ways to do).
Right here right now, Mortadella meatballs with Pistachio pesto. Damn I said God damn this is great. Looks kinda ugly on a paper plate but damn the binder meat was ground pork.
@catcoland this '08 is showing it’s age with diminished fruit, but remains quite tasty. Dry cork needs an AhSo or Durand, I found out the hard way. Drink sooner than later imo.
@rjquillin First pic is Wagyu, second pic prime. Both on plate, I think Wagyu on top… Wagyu won, a little more structure, more flavor…the prime almost came out mushy in comparison
1998 Rubissow-Sargent Trompettes. As my kid starts her senior year, i busted out a vintage from my graduating year of high school. On the downward spiral of structure, but had a reasonable mouthfeel with a creeping hint of acerbicness down below. While it still had some fruit to show, it was developing a nuttiness on the mouth but not on the nose. Still a fun bottle to break out, and it wasn’t gonna get any better than now!
Week at the lake with friends and family in TSUN. A variety of brats, pulled pork, pizza and burgers. Ah-so was tricky and yes, I broke the cork.
First two were recommended by my new friend at TW in Ann Arbor. The others from the cellar.
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Ok, wasted bandwidth even if not much of it…no thought went into dinner, warm out and yeah I know it’s hot everywhere so who cares, but it was 98F with a dew point of 80… brined and grilled some chicken tenders and veggie, leftover starch…I tried another Keenan, yes it’s changed a bit but the last bottle I had either the bottle was off or my yak palate was…finished up a '24 Kutch rose
Over the last couple years I’ve purchased a handful of bottles priced well above my average cost. It’s a Vincent Vega “Did you just order a $5 milkshake?” experience. Some have been spectacular.
Something simple for a simple man! Some brats and Maresh hen mill cheesey buttery Polenta. With an acid plus bottle. The pairing didn’t suck but was not great.
Fine bottle
mediocre meal at a local teppanyaki dive we’d not been to in years, and refreshed our memory why not…
New York, shrimp, lobster and chicken on the plate.
@ScottW58 good call. Sparkling here as well with a Roederer collection 244 that showed very well. We also had a Shiba Wichern Willamette Sparky which wasn’t my jam. I really havent tried a red sparkler that did it for me.
@hscottk@ScottW58 I’d never had either and also have no idea the relative prices so it was an unbiased test of sorts. But that Gossett was one of the wine of the day for me along with 2005 Climens and 1995 Gruaud Larose. Yeah that last one wasn’t really fair to compare. Also loved the Kutch Pinot noir I tried.
@hscottk@klezman
Yes there is a price difference but that 08 vintage is really one of the greats IMHO. And Gossett is no slacker of a producer. Sounds like a good night
2020 Chappellet Signature Cabernet Sauvignon.
(One of my favorites…likes a 1-hr decant)
Just sipping a glass in the afternoon after a few rounds of Cards Against Humanity (the new Family Edition*) with the grandson.
*So much better than Apples to Apples, and so much cleaner than the classic CAH.
@klezman First time grilling, skin was different than roasting, not a crackle exactly but quite good. Rendered nicely. Was going to do wood/charcoal but thought baby steps first. Weber gas M M M, about 400/425f…skin down for 10 minutes, have to watch it carefully, a little flare ok. Then L L Off say ~275/300 with duck on the off or upper for about 50 minutes, couple of flips.
2021 Inzinerator
Thinking I need some Forte…
The LED shop light hung from the ceiling with care,
gave the lustre of mid-day to objects below.
When, what to my wondering eyes should appear?
Six bottles of Forte, good fortune is clear!
I think I might have posted a similar pic last summer. Greetings from Bath, ME! Drinking Armenian bubbles, of all things. A little odd at first, with a notably bready nose, but it’s got nice little bubbles and it’s good and dry. It grew on us once the food arrived.
@InFrom I can’t imagine a better picture to kick off August.
@InFrom @msten
but I have to ask, clothespins?
You can only have those between the red and yellow, I get all the rest?
@msten @rjquillin Lol, close! They indicate the various oyster farms they’re from. There really was a difference from one to the other.
@InFrom need some stuffed grape leaves with the Armenian bubbles.
@karenhynes
Guessing from what you’re drinking it’s hot in your neighborhood?
@ScottW58 not so hot today, but it’s definitely been hot in general this summer.
The pink drink is a Sarti Rosa Spritz. Pretty yummy!
@karenhynes just looked it up, oh man that sounds delicious!
@ScottW58 I need to find myself a bottle of that!!
Very nice. Like their Sangiovese, plenty of fresh fruit. Balanced.
day two better than day one, and that rib really is pink.
How do you white balance an android?
Damn, I need to rtfm it seems.
@rjquillin the only pink I want in a rib is a smoke ring.
@rjquillin @ScottW58 manipulating food pics? Tell me it ain’t so
@kaolis @rjquillin @ScottW58 white balance will be run by the camera app. There’s probably a setting to turn it to manual somewhere.
Looks tasty regardless of white balance though!
Morgan Ranch tenderloin tips, on grill for maybe 3 minutes? Don’t think I did overdid them… (I did not ha!)
Rollen’s Carolina Gold…stuff
22 Orr Chenin Blanc with paella. Never got socarrat to form before the seafood was ready. Maybe next time. Wine was great. Bomba rice and seasoning from a BD offer.
@msten
Still looks great! I have that from Nola will give it a shot soon.
With Chinese take-out.
@chipgreen
good find from UC?
@rjquillin
Yes, very nice. One of Sebastiani’s many labels.
A beef dish from Patti Jinich using Morgan Ranch tenderloin tips was great! @kaolis many uses for those tenderloin tips all great IMHO. Leftover sauce with a tortilla eggs this morning. Life is good!
@ScottW58
Bubbly as well?
It’s not Sunday ya know.
On-line recipe from Pati?
Ahhh, the simple pleasures…
@rjquillin
Not sure why Sunday matters but yeah bubbly cause it’s still hot!!!
@rjquillin @ScottW58 variety is the spice of…
looks damn good btw…first thought was a mole
Campo Grande skirt “steak” with a 2019 Kukeri Pinot, Lakeville. Aromas were divine… Very California but with a hint of earth and lip smacking acidity. A very nice pairing.
@hscottk
Nice work! Green stuff in its proper place
@hscottk @ScottW58 lookin’ good…have had a smattering of their wine, always enjoyed
bandwidth alert with nothing really interesting to say…
patty, more hot/mild banana peppers/onions, couple decent cheeses and obligatory slice of cr*ppy american…made sure to get green stuff staged appropriately… Lowcountry Roasters beans, a few more Morgan Ranch tenderloin tips, homemade (not me) jalapeno cheddar pretzel…
2004 Elivette. With a great meal at Manfredi’s on the Viking Venus out of Seward, AK. Second bottle I’ve had. Wonderful. ! Wine steward took the bottle away before pic. Cork is there though
@pjmartin nice… marrow bone?
2019 Briceland Pinot Noir, Humboldt County. First bottle in the new house last night with leftovers. (We don’t have our stuff yet.)
@klezman
Welcome to Chicago!
@karenhynes @klezman Always had a blast in Chicago. We had an epic meal at Gibson’s when my brother-in-law got his PhD at UC. You’ll just have to get used to the humidity!
@hscottk @karenhynes @klezman Chicago humidity?..maybe…lived in the burbs for 64 years…come down to the SE for humidity ha! Congrats on the move
@hscottk @kaolis @karenhynes I mean, so far it’s warm to hot and somewhat humid. A lot more than we’re used to, but nothing too crazy just yet.
Thanks for the welcome to the neighbourhood! Looking forward to meeting people here!
@kaolis You make these stuffed tenderloins so often you must have it down to a fine art!
@kaolis @klezman
Yup the king of stuffed pork!
@kaolis @klezman @ScottW58
Yes, the consistently excellent execution here is rather intimidating to those considering any attempt to replicate.
I think the posting of an assembly video is called for…
@klezman @rjquillin @ScottW58 Ha! Double ha in fact!
@kaolis
Show off! Really nice looking shrimp, how was the bottle?
@ScottW58 Delish…another chard I’ve been buying for a long time that kind of flies in the face of my tilt towards a leaner style but they are so well done
@kaolis Those shrimp look so good I didn’t even notice the wine.
@karenhynes should be what are you eating right?
New stove did alright on this Wagyu zabuton!
@klezman Excellent,looks like a short learning curve on your new equipment
@kaolis New Wolf stove. It’s supposed to be easy, right? My main concern was not setting the pan (which we’re borrowing) on fire since it’s nonstick. 18,000 BTUs on that burner.
@klezman jealous… ever since we got out of Illinois I’ve been cooking equipment challenged. But we shall survive!
Found Wine Mission
Had family and new neighbors who have a nice cellar over, cooked a Morgan ranch Picanha and some sides. Best of all I got everybody to leave by 9:30 so I could easily make my 6:30 tee time
twas a good night.
@ScottW58 “…and some sides.” the man says
You did however nail it
@kaolis @ScottW58 Never had (or seen) Picanha, do I need to track this down? Chicagoland based, so probably can find it, if not a West Coast only thing.
@kainc @kaolis @ScottW58
I’ve only tried it at Brazilian steakhouses but it’s probably my favorite cut.
@chipgreen @kainc @kaolis @ScottW58 picanha is the Brazilian name for sirloin cap. It’s super delicious when cooked properly (which there are many ways to do).
@rjquillin was a good Saturday all around apparently
2021 Robert Keenan Winery Chardonnay, the last bottle, with Chicken Fricassee. Both were good, the wine was better.
@msten
Agree that’s a good bottle!
@msten @ScottW58
and I need to get after mine
tnx for the reminder
@msten @rjquillin @ScottW58 Still a few left here, had one recently and it’s changed a bit, a little softer/rounder. At least this bottle
Right here right now, Mortadella meatballs with Pistachio pesto. Damn I said God damn this is great. Looks kinda ugly on a paper plate but damn
the binder meat was ground pork.
@ScottW58 that looks real damn good
Truffled mac and Campo pig
@rjquillin How’s the Roessler? I till have one of those and 2 others from the old site. I think I have bottle of that truffle oil too!
@catcoland this '08 is showing it’s age with diminished fruit, but remains quite tasty. Dry cork needs an AhSo or Durand, I found out the hard way. Drink sooner than later imo.
No food pics because we’re eating too much , but there’s this
ok, bandwidth on the same dang thing? Kind of, Flannery Wagyu filet vs Flannery prime from the last sale
@kaolis
Classic. Empty bottle.
Which chunk is which?
While they all look good, the one on the plate looks best.
@rjquillin First pic is Wagyu, second pic prime. Both on plate, I think Wagyu on top… Wagyu won, a little more structure, more flavor…the prime almost came out mushy in comparison
1998 Rubissow-Sargent Trompettes. As my kid starts her senior year, i busted out a vintage from my graduating year of high school. On the downward spiral of structure, but had a reasonable mouthfeel with a creeping hint of acerbicness down below. While it still had some fruit to show, it was developing a nuttiness on the mouth but not on the nose. Still a fun bottle to break out, and it wasn’t gonna get any better than now!
Coravined a 2014 Briceland PV with a Flannery NY. Wonderful aromatics and a long finish. Ready to go!
With pork chili verde and old favorite. Thanks @hscottk for reminding me to open a Notre Vin
@ScottW58 Good stuff. I still have a couple of those ‘14 HM cabs floating around. Sounds like I need to pop one soon.
@hscottk @ScottW58
those were from 'so iirc,
agree need to pull some.
I keep getting reminded here of what I’ve forgotten
Week at the lake with friends and family in TSUN. A variety of brats, pulled pork, pizza and burgers. Ah-so was tricky and yes, I broke the cork.
First two were recommended by my new friend at TW in Ann Arbor. The others from the cellar.
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@msten very nice
@msten
️
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Well done!
Ok, wasted bandwidth even if not much of it…no thought went into dinner, warm out and yeah I know it’s hot everywhere so who cares, but it was 98F with a dew point of 80… brined and grilled some chicken tenders and veggie, leftover starch…I tried another Keenan, yes it’s changed a bit but the last bottle I had either the bottle was off or my yak palate was…finished up a '24 Kutch rose
@kaolis
Guess I better drink up my last one.
@kaolis
You know you’re good when that is the result of your “no thought” dinner!
Over the last couple years I’ve purchased a handful of bottles priced well above my average cost. It’s a Vincent Vega “Did you just order a $5 milkshake?” experience. Some have been spectacular.
@msten
Lol great analogy! Need to watch that movie again
Something simple for a simple man! Some brats and Maresh hen mill cheesey buttery Polenta. With an acid plus bottle. The pairing didn’t suck but was not great.
@ScottW58 will be getting my brat fix soon… I doubt my neighbors up north are doing them with grits however ha!
@ScottW58
Love it! Just needs a couple more Brats to go full circle around the Polenta.
@chipgreen
I’m getting old can only eat two lol.
some of that pulled pork from earlier, on sourdough with slaw, tasty bottle
Need to dig out something for a Sunset Strip B-day bottle tomorrow
@rjquillin
Now you’re reminding me of what I need to dig out and drink!
Veal
@kaolis
La fraternité des hommes heureux
@kaolis yum Veal and demi! Demi on broccoli might be good too
just don’t know what I’m eating yet
@rjquillin good start
@rjquillin
Cheers to 77?
@msten
the youngsters have no idea of what we speak
@msten @rjquillin
Well what are you eating? 77 you almost make me feel young… I said almost
@msten @rjquillin happy birthday!
@rjquillin
Happy Birthday! Great way to celebrate.
Fine bottle
mediocre meal at a local teppanyaki dive we’d not been to in years, and refreshed our memory why not…
New York, shrimp, lobster and chicken on the plate.
@rjquillin Happy Birthday, Ron!
@rjquillin
HAPPY BIRTHDAY!!
@rjquillin Doing it in style! Happy BD!
@rjquillin so nice! Happy BD.
@rjquillin @ScottW58 Fantastic! And I admit my addled brain didn’t pick up on Sunset Strip at first
Fried chicken and watermelon not pictured, and of course champagne cause as everyone knows it’s hot outside.
@ScottW58 good call. Sparkling here as well with a Roederer collection 244 that showed very well. We also had a Shiba Wichern Willamette Sparky which wasn’t my jam. I really havent tried a red sparkler that did it for me.
@hscottk
Same with the red sparklers, just can’t wrap my head around them? That 244 is really nice IMHO.
@hscottk @ScottW58 tried that at the MEOW event today. Was good but not as good as the 2008 Gossett rose bubbly.
@hscottk @klezman
I’ll bet but you really can’t compare a 2008 Gossett rose to the 244, not even close imo lol.
@hscottk @ScottW58 I’d never had either and also have no idea the relative prices so it was an unbiased test of sorts. But that Gossett was one of the wine of the day for me along with 2005 Climens and 1995 Gruaud Larose. Yeah that last one wasn’t really fair to compare. Also loved the Kutch Pinot noir I tried.
@hscottk @klezman
Yes there is a price difference but that 08 vintage is really one of the greats IMHO. And Gossett is no slacker of a producer. Sounds like a good night
@hscottk @ScottW58 you should put it in your calendar for 4 years from now. Mike is great, if you haven’t met him before.
With a nod to RJ, 2007 Page Cellars Syrah w/Flannery ribeye, garlic butter mashers and canned peas.
2013 Liquid Farm White Hill Chardonnay w/ Parmesan cheese omelette and Palmetto Farms grits. Damn, this is good Chard! Wish I had more.
@chipgreen yum
@chipgreen like Palmetto Farms grits a bunch…use Grandma’s grits recipe, from their shrimp and grits recipe quite a bit
2020 Chappellet Signature Cabernet Sauvignon.
(One of my favorites…likes a 1-hr decant)
Just sipping a glass in the afternoon after a few rounds of Cards Against Humanity (the new Family Edition*) with the grandson.
*So much better than Apples to Apples, and so much cleaner than the classic CAH.
@FritzCat I’ve only had one of those, bought 2 or 4 or 6 I’d have to look…a bit controversial but we really enjoyed it
@kaolis I suspect it’s “The AFWE”.
Cellartracker generally does it justice.
@FritzCat family edition of CAH?!
I don’t understand… Isn’t that the opposite of the point?
@klezman Lots of fart & poop jokes, etc. Perfect for 11 year-old boys…and me.
Duck…buffalo mozz… Marsh Hen Mill grits
@kaolis
Jesus is it dinnertime already?! Nice work looks fantastic!
@kaolis
Duck & grits? Looks amazing! Not a big buffalo mozz fan but those 'maters look great and the balsamic kicks it up a notch.
@ScottW58 yesterday dinner… I’m never on point
@kaolis
yours is even better with the well placed green stuff!
Lol I do the same
@kaolis I’ve never grilled duck! You get a good skin on it?
@klezman First time grilling, skin was different than roasting, not a crackle exactly but quite good. Rendered nicely. Was going to do wood/charcoal but thought baby steps first. Weber gas M M M, about 400/425f…skin down for 10 minutes, have to watch it carefully, a little flare ok. Then L L Off say ~275/300 with duck on the off or upper for about 50 minutes, couple of flips.
Sometimes you just gotta keep it simple and do it yourself.
@rjquillin Looks delicious and hopefully made up for the underwhelming teppanyaki restaurant. Happy belated birthday Ron!
@rjquillin perfect char in that corn too
@klezman @rjquillin and the protein…
@kaolis @klezman @rjquillin And, we need some more Balsamic Vinegar!
@FritzCat @kaolis @klezman
That does still show up on that other site, but it sure isn’t priced like it used to be
What do you do when you finally have a semi relaxing evening in Chicago? Make Buffalo wings of course!
2018 Bedrock Gewurztraminer, Alta Vista Vineyard
@klezman excellent!
@kaolis @klezman cooking method? Deep fry?
@kainc @kaolis Air fryer, although we now have a convection oven so I’m going to try that next time.
@kaolis @klezman have had middling results w/ the air fryer. Any tips or pointers?
@kainc @kaolis 450 degrees, about 45 minutes or so, shake them up a lot so that all sides crisp up. That’s about all I’ve got.
@kaolis @klezman 45 min is much longer than I’ve ever done. They don’t dry out?
Made some crab cakes and a beautiful bottle.
@ScottW58
Nice pairing!
2021 Inzinerator
Thinking I need some Forte…
The LED shop light hung from the ceiling with care,
gave the lustre of mid-day to objects below.
When, what to my wondering eyes should appear?
Six bottles of Forte, good fortune is clear!
@FritzCat where’d you get 6 bottles of forte? Scott having a sale?
@klezman He must have. I don’t see it on my Casemates history, and I’d likely not pay $52/bottle for it…although I do like it a lot!
@klezman Found the email, Feb. '23. I bought it directly from Scott Harvey, and I did pay $52/bottle for it! It’s the 2014 vintage.
@FritzCat at least it’s nothing recent enough to have fomo
Marcella Hazan grilled Swordfish Sicilian style, rice pilaf and Pinot.
2015 Twisted Oak pottymouth red
Bread, cheese, and cured meat
Our fish was cooked.
@msten
Lol I like that