@rjquillin I’ve had both before - one at a K&L tasting and the other at the brewery in Toronto. The latter is where I learned how much more interesting namazake can be than the pasteurised stuff.
@kawichris650 Well, too late for that. Next time he visits he could hazard slumming it with our “cheap” sushi place. (Hard to say it’s actually cheap, but with what they charge for sushi in LA it’s relatively reasonable.)
@karenhynes I’m still working on my pinot palate; don’t really know what I like, but this worked quite well with that Campo Grande. @kaolis notes, as well as CT (surprise), seem pretty spot on, but I should have more thoughts in a few days.
Didn’t know I even had this, but a walk down to the cellar looking for a PN this was standing up in a random open case on top and got the grab.
@karenhynes Faux Rat follow-up
A couple days in the fridge, no Ar, and this seems a totally different bottle. Gone are all the sharp edges I noticed on day one. Now it’s all nice sweet (not rs) fruit with, for me, balanced structure that nearly makes this a quaffer in the best way. Thoroughly enjoyable, and glad there is more waiting.
2011 Two Jakes of Diamonds Merlot, Lake County. 3 hours before we’d be opening this at the restaurant, I ah-so out the cork, pour through aerator into that pitcher, then through funnel back into bottle. You see here I’m about to work the cork back into the bottle. When opened at the restaurant, it’s already been breathing for a few hours.
My wife and I are not Bordeaux folks, but this was great. Meaty Mexican food was a great pairing. Plenty of life ahead. I could certainly have decanted more. A few years ago, as I was learning about wine, this was the first wine I left on the counter at room temperature for 3 days, half full, and saw how it kept getting better. Blew my mine.
SWMBO made sketti with some Flannery sausages,
I countered with some 2010 Vino Noceto Sangiovese;
a WW purchase from nearly 13 years ago.
Drinking quite nicely too…
@rjquillin
Some quick recipe that I got off the website that I bought the Ramen bowls from, a chef named Akari Hasegawa. It doesn’t have the depth of a good Ramen but it’s quick (3 hours) and it was a good way to use my Morgan ranch Kabob meat that I’m not so fond of it’s tasty tho.
@ScottW58 tnx
Haven’t tried all that much Morgan, but I’ll have to agree, not at all impressed on any of the Kabob meat we’ve had, and that soured any additional purchases.
@danandlisa@ScottW58
And I seem to be in the minority here, as well as WB. Just not impressed with the few others I’ve had either, especially when considering the tariff. Just a commoner I guess.
NV Twisted Oak Cockamamie
Another one from the office that was hot treated nicely with heat. But it seems good so far! Wine is more resilient than people give it credit for…
Another random one I didn’t know I had that was found while random digging around, but was happy to find CT thinks I have additional.
2004 Viñedos y Bodegas Pablo Cariñena Gran Viu Finca Santiaga
that is actually quite nice at P&P
A Tunisian Egg Salad with bacon cause I always need something meat no idea why they call it that maybe the turmeric? With a Stereophonic Syrah which is surprisingly good. Clocks in at 13.9 abv.
@ctmariner
Well yeah, a couple of years ago I bought some wine from Jason and he threw in a cab and this so I would try his wines. The cab was not something to my liking and I forgot about this one until last night. Really a delicious bottle of Syrah.
@klezman@ScottW58 I was reading about that cafe after Scott posted the picture last night. Israel I’ve never been, but I’m definitely Tel Aviv-curious.
Ok, so the '21 was with sketti, a term I/family used to use a million years ago and I forgot all about, boy did that bring back memories…the cast iron za, not my best effort and good dough that I bought, oh well
@ScottW58
I honestly had no idea what to expect, and am still trying to figure it out, as I have no basis of comparison. Seems tasty, in a very unfamiliar way.
@rjquillin@ScottW58 Tidings def good and better day two. My first bottle of Tidings, mainly because for over a year I couldn’t find them. Found them a few days ago in a box marked “German”
Go figure
@klezman I know you dry age your steaks. How do you do it? BTW, when you came to Chicago, I told you I was having prostate issues. So, cancer was detected, prostate removed but new cancer found recently. Don’t let anyone tell you 'it’s just prostate cancer and you’ll be fine." Get an annual PSA as part of your blood work!
@jmdavidson1 hope they can get rid of that thing!
Dry ageing is pretty simple - you just need fridge space. We had an old freezer half die - the defrost failed. So we converted it into a fridge and that’s what we use for dry ageing.
@jmdavidson1 NO! Those things are a good way to get rotten meat. You’re trying to get the outer layer to harden up and to allow water to evaporate efficiently - a bag just stops that from happening. I just take off the cryovac bag and plop it on the shelf. If you want to speed up the process then you can add in an air circulation fan.
I’ve taken it out as long as 90 days or so. I don’t have a big microbiome in that fridge, and it’s hovering just a touch above freezing, so I don’t get a lot of funk like you would with Flannery going out that long time. Just more tender and concentrated and oxidized flavours rather than microbial funk.
@jmdavidson1@kaolis
It’s neither restraint nor patience. I’ve simply bought more wine than we can drink in a timely manner! It is nice to have so much to choose from, but it won’t be as nice when I have to start pouring wines down the drain. There have already been a handful but thankfully few and far between.
Actually went to a Superbowl party last night something I have not been doing much of lately. Boring game would have been happier watching 4 hours of Olympic curling Food and wine was great, had to take a nap today tho!
@klezman@ScottW58 Same here, no party, pulled left over from New Years Portillo’s out of the freezer that we had shipped. 2016 Elivette. Tasty enough though, so such thing as Italian Beef this neck of the woods.
Coravined a couple of glasses yesterday…rather austere.
Pulled the plug and aerated it tonight…better. Not as “racy” as many zins. Not as “extracted” as some zins.
@chipgreen tasty?
@kaolis
Very
Roasted a bird last night put some marrow butter under the skin, a handful of thyme inside and SPG. Basted with white wine. Twas a delicious bird.
@ScottW58 bird looks good…wine too, how was it?
@kaolis just delicious! But could use just a touch more acid but won’t kick it out of bed tho
Boss wants sushi tonight so we pulled a couple small bottles of sake:
Asahi Shuzo Dassai 39 Junmai Daiginjo
Izumi Nama Nama Junmai Sake (from Ontario)
@klezman will be interested in your thoughts
@rjquillin I’ve had both before - one at a K&L tasting and the other at the brewery in Toronto. The latter is where I learned how much more interesting namazake can be than the pasteurised stuff.
@klezman pics please
@rjquillin This is easier:
https://izumibrewery.com/collections/bottled-sake/products/nama-nama-375ml
https://shop.klwines.com/products/details/1427440
@klezman
I might be wrong, but perhaps Ron wanted to see pics of the sushi as well as the sake?
@kawichris650 Well, too late for that. Next time he visits he could hazard slumming it with our “cheap” sushi place. (Hard to say it’s actually cheap, but with what they charge for sushi in LA it’s relatively reasonable.)
H/T @kaolis @karenhynes
2018 Gary Farrell Pinot Noir Martaella Vineyard
Campo Grande outside skirt w/chimichurri and sheet pan veggies
@rjquillin
Thoughts on the Gary Farrell??
@karenhynes I’m still working on my pinot palate; don’t really know what I like, but this worked quite well with that Campo Grande. @kaolis notes, as well as CT (surprise), seem pretty spot on, but I should have more thoughts in a few days.
Didn’t know I even had this, but a walk down to the cellar looking for a PN this was standing up in a random open case on top and got the grab.
@karenhynes @rjquillin Enablers the all of you…reminds me I need a Campo Grande order, looks delish
@karenhynes Faux Rat follow-up
A couple days in the fridge, no Ar, and this seems a totally different bottle. Gone are all the sharp edges I noticed on day one. Now it’s all nice sweet (not rs) fruit with, for me, balanced structure that nearly makes this a quaffer in the best way. Thoroughly enjoyable, and glad there is more waiting.
Last night, with tacos
@chipgreen One of our favorites! (cheap on B21 w/FS/case on the 21st)
Stuffed another pork tender, '22 vino
@kaolis show off!
@kaolis I gotta spend some time making things like that occasionally.
Wow! This is a very good wine.
I don’t know if the age affects it of if it’s just “Shafer”.
For a 2014, the cork is in perfect shape.
With beef stew.
2011 Two Jakes of Diamonds Merlot, Lake County. 3 hours before we’d be opening this at the restaurant, I ah-so out the cork, pour through aerator into that pitcher, then through funnel back into bottle. You see here I’m about to work the cork back into the bottle. When opened at the restaurant, it’s already been breathing for a few hours.
My wife and I are not Bordeaux folks, but this was great. Meaty Mexican food was a great pairing. Plenty of life ahead. I could certainly have decanted more. A few years ago, as I was learning about wine, this was the first wine I left on the counter at room temperature for 3 days, half full, and saw how it kept getting better. Blew my mine.
This is good news. I’ve got lotsa Two Jakes, and it’s not getting any younger.
SWMBO made sketti with some Flannery sausages,
I countered with some 2010 Vino Noceto Sangiovese;
a WW purchase from nearly 13 years ago.
Drinking quite nicely too…
Good wine, great friends and food.
A quick beef Ramen with the only noodles I had and a white.
@ScottW58 how’d you do the broth?
@rjquillin
it’s tasty tho.
Some quick recipe that I got off the website that I bought the Ramen bowls from, a chef named Akari Hasegawa. It doesn’t have the depth of a good Ramen but it’s quick (3 hours) and it was a good way to use my Morgan ranch Kabob meat that I’m not so fond of
@ScottW58 tnx
Haven’t tried all that much Morgan, but I’ll have to agree, not at all impressed on any of the Kabob meat we’ve had, and that soured any additional purchases.
@rjquillin @ScottW58 It makes, although, expensive , stew.
@rjquillin
ymmv
Well that’s the only Morgan I don’t care for, I buy the shit out of everything else!
@danandlisa @rjquillin
True but it was delicious
@danandlisa @ScottW58
And I seem to be in the minority here, as well as WB. Just not impressed with the few others I’ve had either, especially when considering the tariff. Just a commoner I guess.
@danandlisa @rjquillin
Hey everybody has different tastes as you can see here
@danandlisa @rjquillin @ScottW58
Morgan tenderloin tips, now that’s some good kabob meat.
@danandlisa @dirtdoctor @rjquillin @ScottW58 Ooh, food fight!
With my Japanese friends, and hangers in Vegas,
Better wine, still great friends and food.
Great wine, food and friends.
[1]:
Happy Wednesday!
These are chicken thighs with Italian sausage, peppers, and potatoes.
https://www.allrecipes.com/recipe/255936/chicken-sausage-peppers-and-potatoes/
NV Twisted Oak Cockamamie
Another one from the office that was hot treated nicely with heat. But it seems good so far! Wine is more resilient than people give it credit for…
Another random one I didn’t know I had that was found while random digging around, but was happy to find CT thinks I have additional.
2004 Viñedos y Bodegas Pablo Cariñena Gran Viu Finca Santiaga
that is actually quite nice at P&P
A Tunisian Egg Salad with bacon cause I always need something meat
no idea why they call it that maybe the turmeric? With a Stereophonic Syrah which is surprisingly good. Clocks in at 13.9 abv.
@ScottW58 interested in the word “surprisingly” - low expectations?
@ctmariner
Well yeah, a couple of years ago I bought some wine from Jason and he threw in a cab and this so I would try his wines. The cab was not something to my liking and I forgot about this one until last night. Really a delicious bottle of Syrah.
@ScottW58 Thats good to know - just ordered a belated 6 pack of the syrah for $120 + shipping from his BD17 offer!
@ctmariner @ScottW58 no problem with your wine, or bacon…egg salad however…
@ctmariner @kaolis
Lol
Had trouble uploading pics cause this pic kept popping up
anyways Jim, Jimmy and Janice… Well I thought it was cool 
@ScottW58
dearly miss them all
Legends of the times will live forever…
@rjquillin indeed!!
@ScottW58 in Israel?!
@klezman @ScottW58 Apparently it was a legit hip place to hang out! But that photo looks pretty iffy…
@InFrom @klezman
Yeah looking it up the pic is a reproduction of a painting, not a real picture. Still pretty cool none the less.
@InFrom @ScottW58 If you’ve never been to Israel, it’s a fantastic place and definitely a hip place to hang out. Especially parts of Tel Aviv.
@klezman @ScottW58 I was reading about that cafe after Scott posted the picture last night. Israel I’ve never been, but I’m definitely Tel Aviv-curious.
@InFrom @klezman @ScottW58 Very cool pic, makes we wonder if I’ve ever been experienced
2010 Owen Roe Cabernet Franc Rosa Mystica and Trader Joe’s porchetta
@klezman
Trader joes porchetta?!?! Make the damn thing yourself Jesus
@ScottW58 One of these days, but then that’s not a Thursday night meal for us working stiffs.
@klezman
then again I have washed my brain of all memory of being a working stiff so do what you will.
Eh excuses excuses make time
Ina Garten creamy mustard onion chicken thighs with bubbles.
@ScottW58
Now you’ve got me thinking… I should’ve tried bubbles with the chicken thighs I made last night. I will keep that in mind for next time.
@kawichris650 @ScottW58 need to make another batch
2015 Contrade di Taurasi (Cantine Lonardo) Aglianico Irpinia
Costco ribs, canned b-beans, smashed spuds, broiled asparagus
Ok, so the '21 was with sketti, a term I/family used to use a million years ago and I forgot all about, boy did that bring back memories…the cast iron za, not my best effort and good dough that I bought, oh well
@kaolis
Nice! I opened a 20 Guidalberto the other night, it was very good, no sketti tho.
@ScottW58 '23 at wtso
2008 Château de Ferrand
2023 Louis Jadot Mâcon-Villages
2023 Louis Jadot Beaujolais-Villages
2024 Orr Wines Old Vines Chenin Blanc
@rjquillin
Well? I will be picking mine up tomorrow.
@ScottW58
I honestly had no idea what to expect, and am still trying to figure it out, as I have no basis of comparison. Seems tasty, in a very unfamiliar way.
@ScottW58 It’s growing on me.
Miso cod and a leftover lobster tail.
@rjquillin
Kids came over and made some Mexican food and confirmed I dig the Orr Chenin a lot! Dry mineral hints of apple and pear, great acid!
@ScottW58
Pretty much what I was thinking, but couldn’t name the pear.
The way you effed up the pics, those other two bottles musta been good as well.
Try uploading again and I’ll slug them in here
Morgan Ranch sirloin flap/bavette, I forget how damn good these are…more Rollen’s grits with poblano and red pepper and a ton of 18yo cheddar
@kaolis You just may make me reconsider Morgan
@rjquillin no idea what you have had, but I could live on the strips
@kaolis @rjquillin
Yes! And that Tidings is really great iirc?
@rjquillin @ScottW58 Tidings def good and better day two. My first bottle of Tidings, mainly because for over a year I couldn’t find them. Found them a few days ago in a box marked “German”
Go figure
2021 Madrigal
The one that’s 98% Merlot.
I didn’t get that one, but my Casemate hooked me up with one.
I’d like to see that one come around again!
1994 Ravenswood Pickberry Vineyards blend. With dry aged steak
@klezman I know you dry age your steaks. How do you do it? BTW, when you came to Chicago, I told you I was having prostate issues. So, cancer was detected, prostate removed but new cancer found recently. Don’t let anyone tell you 'it’s just prostate cancer and you’ll be fine." Get an annual PSA as part of your blood work!
@jmdavidson1 hope they can get rid of that thing!
Dry ageing is pretty simple - you just need fridge space. We had an old freezer half die - the defrost failed. So we converted it into a fridge and that’s what we use for dry ageing.
@jmdavidson1 @klezman
Hoping for the best Jm! And yes PSA every year.
@klezman Do you use dry aging bags? How long to age them?
@jmdavidson1 NO! Those things are a good way to get rotten meat. You’re trying to get the outer layer to harden up and to allow water to evaporate efficiently - a bag just stops that from happening. I just take off the cryovac bag and plop it on the shelf. If you want to speed up the process then you can add in an air circulation fan.
I’ve taken it out as long as 90 days or so. I don’t have a big microbiome in that fridge, and it’s hovering just a touch above freezing, so I don’t get a lot of funk like you would with Flannery going out that long time. Just more tender and concentrated and oxidized flavours rather than microbial funk.
2023 Callaway Winery Soleil rosė on a perfect Temecula afternoon. Better than expected, but expectations were low.
Beats the heck out of 9 degrees back east!
Had a little party yesterday
@chipgreen That’s a nice party! Well done!
@chipgreen Wow. Some wines which I had bought, but we’re consumed a long time ago. Kudos for your restraint.
@chipgreen @jmdavidson1 way way more restraint and patience than I have
@jmdavidson1 @kaolis
It’s neither restraint nor patience. I’ve simply bought more wine than we can drink in a timely manner! It is nice to have so much to choose from, but it won’t be as nice when I have to start pouring wines down the drain. There have already been a handful but thankfully few and far between.
@chipgreen @jmdavidson1 @kaolis Well done.
That’s one table full of empties, many I recognize but may be hard pressed to actually find and touch.
@chipgreen Nice lineup! Special occasion, or just a run-of-the-mill Saturday-night get-together?
@chipgreen @InFrom
Oh you know…
Just a “little” party.
(That took out 17 bottles.)
@InFrom @kawichris650
The special occasion was my first Saturday off work in 3 months!
Actually went to a Superbowl party last night something I have not been doing much of lately. Boring game would have been happier watching 4 hours of Olympic curling
Food and wine was great, had to take a nap today tho!
@ScottW58
Very nice! How were the lobster rolls?
@chipgreen they were delicious! Seattle fans made them cause you know you have to eat the heart of your enemies before a game!
@ScottW58 Much better looking food and drink than we had!
@klezman @ScottW58 Same here, no party, pulled left over from New Years Portillo’s out of the freezer that we had shipped. 2016 Elivette. Tasty enough though, so such thing as Italian Beef this neck of the woods.
@chipgreen Imagine that was nice. Mine we consumed long ago
Got lucky finding these in town. A real treat! Not much of this stuff makes it to the east coast. Hard enough to find out here!
Alright Morgan ranch flat iron hell yes and one of my favorite things in life Yorkshire pudding… And wine
@ScottW58 Those puddings look nice!
@klezman @ScottW58 Show off
Drinking the offer that just went up. Notes coming…
2018 Pedroncelli Zinfandel Mother Clone
Coravined a couple of glasses yesterday…rather austere.
Pulled the plug and aerated it tonight…better. Not as “racy” as many zins. Not as “extracted” as some zins.
@FritzCat Per SWMBO, “This is very good wine”. Gets 89 - 90 on CT.
@CorTot
LD, nice!
@chipgreen @CorTot Fancy!