@ScottW58 hold on, you made me back up a bit because I haven’t been paying attention…a simple guy would order portillo’s… a not so simple guy would slice his own beef… a pampered guy has his guy slice his beef for him
@kaolis
Alright now you’re working on my last simple man’s nerve a rich man would order portillo’s (trust me I checked) $100 + for 12 sandwiches, and I ordered a meat slicer so I’m not a pampered guy going forward! and to answer your next question it was dipped and a little extra poured on ha.
@kaolis
They are good not full price good IMHO, but someone on the WB sold me a few different vintages of this Special selection for a stupid low price so pretty happy.
@rjquillin how was that? I’m thinking I’ve liked every Gard I have tried, which isn’t a massive list to be sure. But thinking of them being an auto buy.
@kainc
Quite nicely.
I’ll make some notes on the next pour.
I’m really not sure where this came from, unless it was a mixed case or similar. Didn’t find it in any offer when I searched, and had to create a CT entry for it, as none of the existing ones were a fit.
@kainc
Looks like this was another RWS offer, but it doesn’t show up in my purchase history; I wish it did, but their write-up, linked above, is pretty spot on.
@kaolis
absolutely not in my wheelhouse, at this time.
I’ll give it a few days and see where it goes.
Not a bottle I’d have enjoyed or had an easy time to Rat on, had it been such.
@kaolis@rjquillin I’m not sure the pork is worth the several multiples over non iberico, but it’s very good.
The wine was in good shape, too. Got a bit of a cold, so I’m not opening the more expensive stuff right now.
@klezman@rjquillin kind of depends on the cut for me… we like the 4 rib rack, the baby backs are tasty, some of the other cuts seems to be some similarity, we do the secreto
Well I’ve been a boring f*ck again, or is it still? ha!
Finished up a few dribs and the Le Defise, simple folk drink 3rd labels y’all know, with a little pasta…whipped up a sauce/gravy from bride’s maters from last year, made a little fennel sausage…I need to tackle some pasta, haven’t in a lonnng time
@rjquillin This might be my 6th bottle out of the case and first one in a while…def changing, starting to flesh out a bit, gaining a bit of complexity.
We should have opened up a bubbly in celebration of my son making a 14AA ice hockey team but I felt like red last night. It’s only his 3rd year playing ice so it’s a big accomplishment for him.
@CorTot super cool! Congrats! My son is nowhere near that level after 1.5 years and it’s hard to see him getting there unless he practices a lot more.
I’m waiting at his practice right now, too…
@klezman Thanks, he’s worked hard. We switched clubs in the off season for a number of reasons so he had to attend a ton of off season clinics to meet coaches and feel out teams at a couple of different clubs. It was a grind for a couple of months. He also had to attend HS hockey off season skates to do the same thing. HS tryouts are next week and then we can rest a bit.
Glad your kids playing, it’s absolutely a money and time suck but also super fun.
@CorTot he is looking more and more like you! Wow
We’ll see in a year or so how hard we wants to work. After we move we’ll be close to a rink so it’ll be easier to get actual practice time.
Must be Meeker night! We opened (and are nearly finished) a 2004 Meeker Cab Franc, Alexander Valley. Bought it on wine.woot back in June 2011! Went nicely with dry aged steak, and seemed younger than 22 years old.
Saturday night opening of my 2018 retirement “gift” (long story from the past), the Salmanazar I’ve been hoarding in my basement (in two homes), carefully boxed, waiting for a possible occasion to use. It ended up being for my granddaughter’s wedding reception.
Removing the 1.5" diameter cork was a beast! I read that the goto tool for this size bottle is the Ah So, so I used it with the “poor man’s” Durant suggested by @davirom back here, and after a few tries (due to the width of the prongs being for a standard cork) it came out intact. We poured about 6 bottles worth into bottles that my daughter brought for use in serving. I guess the younger crowd isn’t so much into wine, but everyone I know that tried it thought it was very good. Ended up with about 6 bottles left over - kept one for myself and sent one up with my wife who was returning to St. Paul to continue helping with our youngest daughter who just had her first child), and left the other 4 for my (oldest) daughter (in the pic with me) to share with whoever she wants. I kept the empty bottle and cork.
Interesting subnote. Our granddaughter (whose reception was Saturday night) ended up having an “early” wedding (with mostly just family) back on December 27, but kept the planned reception date of June 6 for the major celebration. By this time she is expecting (our first great-grandchild) in December, and we just had a granddaughter born at the end of May. A generation apart (first cousins once removed) less than 7 months apart!
I was planning on grilling some Flannery garlic thyme sausage, but swmbo found it first and broke it up into some pasta. Good, but not at all what I had in mind, sigh…
@hscottk the Syrah really didn’t go well with the pasta, the Kendric stole the show on that one. Tonight, for a savory desert, in fine harmony with some camembert and tapenade on warmed sourdough. Without paying much attention the fruit was in front. Plenty of life left and more in the bottle for later as well. I’ll try for better notes; seldom do I find a bottle where I like it best the first or even second day.
So the boss is having her business audited by our wonderful state needless to say she has been a mess and I have not seen a good night’s sleep in 3 days urg. So being a simple man I picked up a shrimp cocktail and pre seasoned garlic party wings and paired with one of my favorite bottles. 2002 Ployez-Jacquemart Champagne Liesse d’Harbonville, life is good for us for the moment
@ScottW58 my version of cilantro lime rice…basmati…first toast a cup of rice in olive oil, then add two cups of homemade chicken stock, a diced jalapeno…after 12 minutes or so ymmv off heat and add some cilantro and lime juice, let stand. Then more cilantro and lime juice when serving…tmi but you asked!
I believe you out simpled me…but heading to Sonoma in the spring…maybe something in between to simplify the trip
2019 Ocelli French Creek Vineyard, Block 20
Pulled this 'cause I got another one almost on the way - hope the heat doesn’t kill it. These are so nice; they go with just about anything.
Couple of kids came over so did some Flannery New Yorks and torched some Chimichurri butter over them, cause who doesn’t love Chimichurri and butter with a nice bottle.
At one of my favourite wine bars in NYC.
Sampled or drank:
NV Markus Altenburger Ois Even, Burgenland (Solera made white blend)
2024 Jean Touitou Banibano Muscat de Kelibia, Tunisia
2022 Giorgos Balatsouras Doric, Delphi (roditis and malangousia, 7 days on skins)
2024 Papari Valley Chinuri/Rkatsiteli, 3 Qveri Terraces, Kakheli (Greece, 6 months on skins)
Picked up a puff pastry this morning and figured I must have something to stuff in it so ground pork, Fennel pollen, Havarti cheese, and a few capers to brighten it up. Damn this is good!
Smoked up a Flannery wagyu shortrib plate and popped a 2005 Wellington Karren Vineyard Cabernet. Going to get the meat as soon as the kids are in bed, but the wine is doing very very well.
Overpriced beer. But it comes with seeing the new incarnation of Rush! Damn they’re just as good as ever. Even with the new drummer - she’s ridiculously good.
@kaolis yeah, super good show. The new drummer is, somehow, a worthy successor to Neil. And Geddy still has the ability to scream it out. Highly recommended to check them out when they’re near you.
Buriano with more Morgan Ranch tenderloin tips and buttered noodles, showing really well…Stars & Dust, really good, sorry to see she’s closed up shop…Oceano coming around too…Leroy, complete with trademark saturated cork, accompanied by more Walmart lamb
Hard to follow what’s above but my shoulders are broad…The pinot with a pork chop I stuffed with Stove Top…the chard, 1/2 bottle with a little chicken/broccoli whipped up with stuff in the fridge…that’s as close to Asian cooking that I get…ha! Tossed some day two pinot at the chick/broc as well, went quite well
2014 Le Barrettage with 75/25 burger, a Kraft single, sauteed onions and mayo on a Schwebel bun. I usually go for a brioche or potato bun, but Schwebel’s is going out of business in about 2 weeks, ending its 120 year run.
@kaolis
Damn as people might know I’m not a big fan of the green stuff but those peas look fantastic! Hell I would eat those with breakfast well providing breakfast had meat
A bit of an early Fathers’ Day meal. I grilled up some T-bones, onions, and asparagus. LW made some salads. I pulled out a 2019 Winesmith Malbec, and we enjoyed a delicous meal on our gazebo listening to the birds and the $1M Cigarette boats burning through gas on the Lake of the Ozarks (a special weekend for them here).
After a long day of golf I had some chicken thighs (of course) and did a sheet pan gochujang chicken with thin sliced potatoes and onions. It was good but would have preferred @chipgreens burger! With a really nice wine I got here not too long ago damn this is nice.
@pjmartin@ScottW58 Love our chicken thighs, bride’s favorite…and all other parts chicken…you are the king, had to look that one up, told y’all I don’t know sh*t!
@klezman Geezus, had to look that up too, lifter meat. This rock I live under is getting bigger and bigger! I did grab a couple of other cuts I didn’t know the other day, spooner, as a steak not roast, marketing term not a butcher term? No idea. And a charcoal steak which I think is just a flat iron, looks like it. So maybe more marketing. Either way, beef, it’s what’s for dinner!
@kaolis So many different names for the same cut. A while back the beef, pork, and lamb marketing gurus theoretically decided to use the same terminology across all the animals depending on which part of the animal it was. That didn’t last long.
The nice thing about the 107 rib is that all the extra meat and fat around it lets you age it longer without it getting overly funky. This one tasted with about the same level of funk from a 50-day or so Flannery but was like butter. And the textures and flavours of the lifter meat add some interesting variety. You can always watch a butchering video…they’re fun.
Thought I was going to be solo yesterday so no plans but bride got home from a side trip early, so a chicken thigh to the rescue…along with a spoonful or two of marrow, working on what will be a batch of demi the last couple of days
@kaolis@msten
What he said! Thanks for the reminder need to make another batch asap! See you’re a thigh man too looks great! You seem to have the Marcassin market cornered although after waiting a decade or more on the list I did get a promising email from them the other day.
@msten@ScottW58 Hey apparently I do indeed have a bottle or two. All you have to do is ask.
Controversial perhaps but I’ve enjoyed following them. Saw some emails went out, curious as to what’s up their sleeve.
Eh just another bird, wanted a bigger wine tonight and this is working. Forgot all about this wine and glad I did it’s much better today than 3 or 4 years ago.
Looking for something to open tonight and happened upon a 2018 Scott Harvey Mountain Zinfandel. Why not? (It is very good. Less than 1/8" seepage on the cork, and, with my limited taste, tastes very good!
Pork Ragù al Maialino…I dumb it down a bit, do country style ribs (these are butt) as we don’t need a 4 pound roast…star might be the arugula from the garden, nice bite indeed…
@ttboy23 this Chard is delicious with fresh strawberries!
Leftovers of the Italian beef, extra wet
until next time!
@ScottW58 hold on, you made me back up a bit because I haven’t been paying attention…a simple guy would order portillo’s… a not so simple guy would slice his own beef… a pampered guy has his guy slice his beef for him
@ScottW58 and when you graduate you go dipped… ha!!!
@kaolis
a rich man would order portillo’s (trust me I checked) $100 + for 12 sandwiches, and I ordered a meat slicer so I’m not a pampered guy going forward! and to answer your next question it was dipped and a little extra poured on ha.
Alright now you’re working on my last simple man’s nerve
@kaolis @ScottW58
of course you ordered one.
Gonna show it off when it arrives?
@kaolis @rjquillin
You will see the glorious meat as it falls, so yes!
@rjquillin @ScottW58
Just another boring Mississippi pot roast with a tasty bottle.
@ScottW58 yum…all the buzz and never bought or had a sip, no reason just didn’t
@kaolis
They are good not full price good IMHO, but someone on the WB sold me a few different vintages of this Special selection for a stupid low price so pretty happy.
2023 Gård Vintners Grenache Corfu Crossing
@rjquillin how was that? I’m thinking I’ve liked every Gard I have tried, which isn’t a massive list to be sure. But thinking of them being an auto buy.
@kainc
Quite nicely.
I’ll make some notes on the next pour.
I’m really not sure where this came from, unless it was a mixed case or similar. Didn’t find it in any offer when I searched, and had to create a CT entry for it, as none of the existing ones were a fit.
@kainc
Looks like this was another RWS offer, but it doesn’t show up in my purchase history; I wish it did, but their write-up, linked above, is pretty spot on.
@rjquillin Sounds great, thanks for that. WD49/59 etc, one case guaranteed sold if you can do your magic on this!
Larry graciously dropped off some wine this afternoon, so we popped a 2022 Tercero Chenin Blanc, Jurassic Vineyard.
Cleaning out the fridge
2020 Bodega Reta Romelio
from rws
@rjquillin That looks like an interesting wine
@kaolis
absolutely not in my wheelhouse, at this time.
I’ll give it a few days and see where it goes.
Not a bottle I’d have enjoyed or had an easy time to Rat on, had it been such.
The RWS write-up
The leftovers were outstanding; smoked pulled pork from a co-worker and avocados from a local tree.
2000 York Creek Meritage
Campo Grande Coppa
@klezman How’d you cook it?
@rjquillin a few hours in the oven at 145, then sear on the grill. Delicious.
@klezman @rjquillin enablers all, I need a Campo Grande drop…how was the '00?
@kaolis @rjquillin I’m not sure the pork is worth the several multiples over non iberico, but it’s very good.
The wine was in good shape, too. Got a bit of a cold, so I’m not opening the more expensive stuff right now.
@klezman @rjquillin kind of depends on the cut for me… we like the 4 rib rack, the baby backs are tasty, some of the other cuts seems to be some similarity, we do the secreto
@kaolis @rjquillin I’ve got a skirt and a 4-bone rib roast left. Looking forward to them.
Well I’ve been a boring f*ck again, or is it still? ha!
Finished up a few dribs and the Le Defise, simple folk drink 3rd labels y’all know, with a little pasta…whipped up a sauce/gravy from bride’s maters from last year, made a little fennel sausage…I need to tackle some pasta, haven’t in a lonnng time
@kaolis a nice assortment
Just ran across that Keenan in a box here last week. Thoughts?
@kaolis
Dined at a restaurant in Cleveland’s Little Italy today and would not have been disappointed if they set that in front of me!
@rjquillin This might be my 6th bottle out of the case and first one in a while…def changing, starting to flesh out a bit, gaining a bit of complexity.
We should have opened up a bubbly in celebration of my son making a 14AA ice hockey team but I felt like red last night. It’s only his 3rd year playing ice so it’s a big accomplishment for him.
@CorTot super cool! Congrats! My son is nowhere near that level after 1.5 years and it’s hard to see him getting there unless he practices a lot more.
I’m waiting at his practice right now, too…
@klezman Thanks, he’s worked hard. We switched clubs in the off season for a number of reasons so he had to attend a ton of off season clinics to meet coaches and feel out teams at a couple of different clubs. It was a grind for a couple of months. He also had to attend HS hockey off season skates to do the same thing. HS tryouts are next week and then we can rest a bit.
Glad your kids playing, it’s absolutely a money and time suck but also super fun.
@klezman
@CorTot he is looking more and more like you! Wow
We’ll see in a year or so how hard we wants to work. After we move we’ll be close to a rink so it’ll be easier to get actual practice time.
Jasper Hill blue and Flannery chili sliders, with some other stuff
Must be Meeker night! We opened (and are nearly finished) a 2004 Meeker Cab Franc, Alexander Valley. Bought it on wine.woot back in June 2011! Went nicely with dry aged steak, and seemed younger than 22 years old.
2016 Luna Sangiovese, Napa Valley at a local Italian place.
Tossed some Duroc ribs and wings in the smoker, fried green maters
@kaolis
Nice! How was the Kutch?
Saturday night opening of my 2018 retirement “gift” (long story from the past), the Salmanazar I’ve been hoarding in my basement (in two homes), carefully boxed, waiting for a possible occasion to use. It ended up being for my granddaughter’s wedding reception.
Removing the 1.5" diameter cork was a beast! I read that the goto tool for this size bottle is the Ah So, so I used it with the “poor man’s” Durant suggested by @davirom back here, and after a few tries (due to the width of the prongs being for a standard cork) it came out intact. We poured about 6 bottles worth into bottles that my daughter brought for use in serving. I guess the younger crowd isn’t so much into wine, but everyone I know that tried it thought it was very good. Ended up with about 6 bottles left over - kept one for myself and sent one up with my wife who was returning to St. Paul to continue helping with our youngest daughter who just had her first child), and left the other 4 for my (oldest) daughter (in the pic with me) to share with whoever she wants. I kept the empty bottle and cork.
@Mark_L
Great work and congrats to you and your beautiful daughter!
Interesting subnote. Our granddaughter (whose reception was Saturday night) ended up having an “early” wedding (with mostly just family) back on December 27, but kept the planned reception date of June 6 for the major celebration. By this time she is expecting (our first great-grandchild) in December, and we just had a granddaughter born at the end of May. A generation apart (first cousins once removed) less than 7 months apart!
@Mark_L @ScottW58 Congrats indeed, busy family!
@Mark_L
Congrats and good job wrestling with that cork!
@chipgreen @Mark_L Impressive. I thought the 3L I opened recently was a challenge!
I was planning on grilling some Flannery garlic thyme sausage, but swmbo found it first and broke it up into some pasta. Good, but not at all what I had in mind, sigh…
@rjquillin Bummer, man! How was the Syrah?
@hscottk the Syrah really didn’t go well with the pasta, the Kendric stole the show on that one. Tonight, for a savory desert, in fine harmony with some camembert and tapenade on warmed sourdough. Without paying much attention the fruit was in front. Plenty of life left and more in the bottle for later as well. I’ll try for better notes; seldom do I find a bottle where I like it best the first or even second day.
So the boss is having her business audited by our wonderful state needless to say she has been a mess and I have not seen a good night’s sleep in 3 days urg. So being a simple man I picked up a shrimp cocktail and pre seasoned garlic party wings and paired with one of my favorite bottles. 2002 Ployez-Jacquemart Champagne Liesse d’Harbonville, life is good for us for the moment
@ScottW58 as they say, doesn’t suck!
@ScottW58 you may need to dig deeper still
was there supposed to be a third pic that didn’t quite make it?
@rjquillin nope put in the wrong pic and tried to fix unsuccessfully lol
@ScottW58
Good luck dealing with the bureaucrats, hope the next bubbly is a celebratory one!
@chipgreen @ScottW58 Maybe the auditors need a glass of champagne…. Or 10!
@chipgreen @hscottk
Ya think
Morgan Ranch tenderloin tips, stuff…
@kaolis
and what is that rice?
Yum! And a belated thank you for popping one of those for us simple people
@ScottW58 my version of cilantro lime rice…basmati…first toast a cup of rice in olive oil, then add two cups of homemade chicken stock, a diced jalapeno…after 12 minutes or so ymmv off heat and add some cilantro and lime juice, let stand. Then more cilantro and lime juice when serving…tmi but you asked!
I believe you out simpled me…but heading to Sonoma in the spring…maybe something in between to simplify the trip
2019 Ocelli French Creek Vineyard, Block 20
Pulled this 'cause I got another one almost on the way - hope the heat doesn’t kill it. These are so nice; they go with just about anything.
@pjmartin was going to pull the trigger on offer two but alas did not
@kaolis @pjmartin
Good to hear I did pull the trigger on this.
@kaolis @ScottW58 I’ve ran through 2 cases of Ocelli. Always enjoyed them
Couple of kids came over so did some Flannery New Yorks and torched some Chimichurri butter over them, cause who doesn’t love Chimichurri and butter
with a nice bottle.
@ScottW58 Nice…so my torch isn’t just for crème brûlée after all?
The consensus is that 2011 was not a good year for CA wines, but Scott knows what he’s doing. This is good stuff and it’s drinking beautifully.
Katz’s brown ale is the headliner, of course…
@klezman Classic…there’s a few good spots you’ll find in Chicago
@kaolis excellent. Hope the pastrami is more smoky! Katz’s sens to be giving it less smoke then I remember.
At one of my favourite wine bars in NYC.
Sampled or drank:
NV Markus Altenburger Ois Even, Burgenland (Solera made white blend)
2024 Jean Touitou Banibano Muscat de Kelibia, Tunisia
2022 Giorgos Balatsouras Doric, Delphi (roditis and malangousia, 7 days on skins)
2024 Papari Valley Chinuri/Rkatsiteli, 3 Qveri Terraces, Kakheli (Greece, 6 months on skins)
@klezman Which wine bar is it, pray tell?
@InFrom terroir in Tribeca
Extra fun with the Knicks game on
@klezman
I felt like drinking for most of the game. Now I’m high on the sweet, sweet wine of victory. 
Picked up a puff pastry this morning and figured I must have something to stuff in it so ground pork, Fennel pollen, Havarti cheese, and a few capers to brighten it up. Damn this is good!
2024 Acquiesce Grenache Rosé Lodi
a light basil/shrimp pasta
Smoked up a Flannery wagyu shortrib plate and popped a 2005 Wellington Karren Vineyard Cabernet. Going to get the meat as soon as the kids are in bed, but the wine is doing very very well.
Tiki tonight. Planters punch and Mai-tai.
Overpriced beer. But it comes with seeing the new incarnation of Rush! Damn they’re just as good as ever. Even with the new drummer - she’s ridiculously good.
@klezman Well that was probably a good time
@kaolis yeah, super good show. The new drummer is, somehow, a worthy successor to Neil. And Geddy still has the ability to scream it out. Highly recommended to check them out when they’re near you.
@kaolis @klezman love hearing this, humongous role to fill. I grew up somewhere between really liking and loving Rush. Neil P was just phenomenal.
@klezman they’re coming to Detroit in August
@ttboy23 I’d see them again this tour
Buriano with more Morgan Ranch tenderloin tips and buttered noodles, showing really well…Stars & Dust, really good, sorry to see she’s closed up shop…Oceano coming around too…Leroy, complete with trademark saturated cork, accompanied by more Walmart lamb
@kaolis
Looks great! I know I bought some of the Buriano and liked them, guess it’s time to find my remaining bottles
@kaolis @ScottW58 Nice lineup! How was the Walter Scott?
@hscottk @ScottW58 We both liked it a lot. It does need an hour or so to come around. The flinty notes some mention on CT are pretty accurate.
@kaolis @ScottW58 excellent. Am also a fan of that flinty note.
Sisters birthday last night so we took them out to dinner. Food was good wine was better.
@ScottW58 Need to buy some Rioja
Silly me, I actually thought I might have leftovers
swmbo’s sister and nieces visiting from Japan
@rjquillin A 5 pounder? That’s a hunk of meat sir
2022 Sandler Wine Company Grenache Boer Vineyard
Strawberry, black cherry, drinking well.
2013 Two Jakes Aspects
Last one. Aroma is great, big cherry on the last palette. Already missing these.
@pjmartin that stuff is the best
@ttboy23 Still singing tonight after being under vacuum stopper.
@pjmartin @ttboy23
Fridge or RT?
@rjquillin @ttboy23 Room temp, no degradation.
Morgan Ranch Picanha and some Pilaf and green stuff.
@ScottW58
I dunno, looks a bit over cooked…
Bottle looks tasty, and damn, from 'tso too
@rjquillin
wine discovered while in Italy. TSO and JJ Buckley.
Lol well cooked enough for me
@rjquillin I think you’re mixing up @ScottW58 with @kaolis!
Man, does that meat look delicious!
@Mark_L @rjquillin @ScottW58 Looks like beauty to me
2011 Failla Pinot Noir, Whistler Vineyard
Really good - very earthy
Hard to follow what’s above but my shoulders are broad…The pinot with a pork chop I stuffed with Stove Top…the chard, 1/2 bottle with a little chicken/broccoli whipped up with stuff in the fridge…that’s as close to Asian cooking that I get…ha! Tossed some day two pinot at the chick/broc as well, went quite well
2014 Le Barrettage with 75/25 burger, a Kraft single, sauteed onions and mayo on a Schwebel bun. I usually go for a brioche or potato bun, but Schwebel’s is going out of business in about 2 weeks, ending its 120 year run.
“Born and Bread in Youngstown”.
@chipgreen
Sad looks like a good bun to me! Looks delicious!
Nicely done all of the way around sir
God bless the Amish, fresh shelled peas, yum… ribeye…some of them peas and scapes…
@kaolis
Peas, my favorite “green stuff”! 🫛
@kaolis
Damn as people might know I’m not a big fan of the green stuff but those peas look fantastic! Hell I would eat those with breakfast well providing breakfast had meat
2018 Roessler Pinot Noir Hein Family Vineyard
A bit of an early Fathers’ Day meal. I grilled up some T-bones, onions, and asparagus. LW made some salads. I pulled out a 2019 Winesmith Malbec, and we enjoyed a delicous meal on our gazebo listening to the birds and the $1M Cigarette boats burning through gas on the Lake of the Ozarks (a special weekend for them here).
@Mark_L Nice. Your depiction screams "summer.’
After a long day of golf I had some chicken thighs (of course) and did a sheet pan gochujang chicken with thin sliced potatoes and onions. It was good but would have preferred @chipgreens burger! With a really nice wine I got here not too long ago
damn this is nice.
@ScottW58 Yes the wine is lovely. Chicken thighs, however, are not for me.
@ScottW58 Those are very nice wines.
@pjmartin @ScottW58 Love our chicken thighs, bride’s favorite…and all other parts chicken…you are the king, had to look that one up, told y’all I don’t know sh*t!
Smoky back ribs
Homemade Caesar salad
2007 Cabot Tributary, Humboldt County. Zin and Syrah
Flannery 107 rib, 90 day aged, with the lifter meat on
2017 Chiron Cabernet Sauvignon Spring Theory
@klezman Geezus, had to look that up too, lifter meat. This rock I live under is getting bigger and bigger! I did grab a couple of other cuts I didn’t know the other day, spooner, as a steak not roast, marketing term not a butcher term? No idea. And a charcoal steak which I think is just a flat iron, looks like it. So maybe more marketing. Either way, beef, it’s what’s for dinner!
@kaolis So many different names for the same cut. A while back the beef, pork, and lamb marketing gurus theoretically decided to use the same terminology across all the animals depending on which part of the animal it was. That didn’t last long.
The nice thing about the 107 rib is that all the extra meat and fat around it lets you age it longer without it getting overly funky. This one tasted with about the same level of funk from a 50-day or so Flannery but was like butter. And the textures and flavours of the lifter meat add some interesting variety. You can always watch a butchering video…they’re fun.
Outstanding wine. From the old site. Enjoyed by all.
Campo skirt, inside & outside, chimichurri, stuff (green not shown).
the Heim is doing well
Thought I was going to be solo yesterday so no plans but bride got home from a side trip early, so a chicken thigh to the rescue…along with a spoonful or two of marrow, working on what will be a batch of demi the last couple of days
@kaolis I saw those bones! Demi, outstanding. Helps simple dishes become spectacular. Nice wine too.
@kaolis @msten
although after waiting a decade or more on the list I did get a promising email from them the other day.
What he said! Thanks for the reminder need to make another batch asap! See you’re a thigh man too looks great! You seem to have the Marcassin market cornered
@msten @ScottW58 Hey apparently I do indeed have a bottle or two. All you have to do is ask.
Controversial perhaps but I’ve enjoyed following them. Saw some emails went out, curious as to what’s up their sleeve.
Pizza and a really nice wine.
@msten nice looking 'za
Eh just another bird, wanted a bigger wine tonight and this is working. Forgot all about this wine and glad I did it’s much better today than 3 or 4 years ago.
Looking for something to open tonight and happened upon a 2018 Scott Harvey Mountain Zinfandel. Why not? (It is very good. Less than 1/8" seepage on the cork, and, with my limited taste, tastes very good!
@Mark_L taste getting a smidge better?
@kaolis Seems like I am picking up a bit more taste.
1:
Pork Ragù al Maialino…I dumb it down a bit, do country style ribs (these are butt) as we don’t need a 4 pound roast…star might be the arugula from the garden, nice bite indeed…