@davirom@InFrom@kaolis@rjquillin Buffalo wings for me tonight, but I’ve got a dough waiting in the freezer to make a cast iron pan pizza one of these days again soon.
@davirom@kaolis@klezman@rjquillin I enjoy Kenji’s method, which does involve a lot of advance rigamarole. I haven’t tried the one @kaolis posted, but it’s a lot quicker. I don’t have a link for it.
@chipgreen@davirom@InFrom@klezman@rjquillin this one was actually a 2 day my wife did and not our simple one. I believe @klezman admonished me for no ferment…so I assume we’ll play around some more but def not giving up the other recipe, you can toss it together last minute no thought required
@chipgreen@davirom@InFrom@klezman@rjquillin oh I agree it is superior, this one was pretty good. We’ll keep at it. We’re in kind of a pizza desert here, but there is a wood fired joint no too far away that is serious about their dough. Does a 3 day that is quite delicious, great texture and chew. $5 a ball, well it’s not a ball, more like a disc,to take home, stuff is like silk
@chipgreen@davirom@InFrom@kaolis@rjquillin I’d be all over that.
I’d also recommend watching Vito Iacopelli’s videos. He’s helped me up my pizza dough game significantly. He also has tutorials on freezing dough for future use.
@chipgreen Depends on your definition of relative I guess…I’m coastal outside of Beaufort, SC. We do pass near Greenville often enough, it’s on our path north
@ScottW58 Aussie’s aren’t showing well, sounds like their usefulness leans toward colonoscopy prep
You have a recipe for the stew? I’m making a batch for Bear game in Chicago in a couple of weeks. Think I know how I made it before, not exactly rocket science… looks yummy
I guess you call this a stroganoff knockoff…diced up a pile of mushroom/onion/garlic, a little olive oil/a little chardonnay/lots of homemade stock/a little butter, ok lots of butter/fresh thyme and rosemary, Flannery hanger
@kaolis
Looks tasty! Invino purchase? I have a couple bottles of the 2016 Rose left from a sixer. Or, so sayeth CT. I am a lot better at entering wines into the database than I am at removing them.
2018 Pedroncelli Mother Clone Zinfandel.
Dry Creek Valley
Good day 1, better day 2.
You all know what it looks like.
Don’t know how many I have, but I did see a case of the 2020 at the bottom of a stack of cases. I’ll have to be pretty motivated to get to those ones.
The company that bought mine closed our office. Had some good bottles waiting for happy hours that never happened due to COVID. But temperature control sucked there. So I’m opening a possible heat damaged 2008 Wellington Victory.
@InFrom@rjquillin The Victory was good but not great.
Regus is a coworking/flexible working thing, like WeWork but lame and corporate.
Not relocating, at least not yet. Just had the new corporate overlords close our LA office.
@InFrom@rjquillin It was sitting in the office for several years. The climate control in the office(s) during that period was…questionable. At best.
And it wasn’t a bad bottle - just not as interesting as a 17 year old Victory should be.
I think if I open a victory to celebrate the Jays it’ll have to be tomorrow. Probably some well agreed Bordeaux or something of the sort since we’ve got Flannery on deck.
2015 Quell Pinot Noir, Sonoma Coast.
I think I got it here???
Finally!!! A Pinot Noir that doesn’t suck.
Light, thin mouthfeel, but tasty, more acidity than I usually like, but lots of cranberry, and maybe some grapefruit at the end. As usual, not drinking with food.
Question: Does Pinot Noir need to be 10 years old?
@FritzCat
Since almost every bottle we drink is over 10 years old, I am probably not qualified to answer this question, but in general they do age well.
A great night! A simple grilled cheese with a bit of Podi Chutney powder mixed in, some Mangalitsa bacon with green stuff and a Mowe SB. Once again because I’m a simple man!
]1
@jmdavidson1 More good '11 than some think, particularly for those leaning old world
@jmdavidson1 @kaolis
Or from higher elevations.
@chipgreen @jmdavidson1 @kaolis I’ve really enjoyed the 2011s from Napa! (confirmation for those of us leaning old(ish) world)
Someone say Nero?
Someone say pizza? A little cast iron…
Finished up this:
@kaolis Ya turn around and all of a sudden it’s cool enough to make pizza again! I gotta get back into the habit.
@InFrom and next thing you know, soup weather!
@InFrom @kaolis
Soup, it’s what’s for lunch
@InFrom @kaolis @rjquillin soup will be dinner tonight.
@davirom @InFrom @kaolis @rjquillin Buffalo wings for me tonight, but I’ve got a dough waiting in the freezer to make a cast iron pan pizza one of these days again soon.
@davirom @InFrom @kaolis @klezman
I really need to try 'za sometime soon.
Is there a fav, non fail, recipe?
@davirom @kaolis @klezman @rjquillin I enjoy Kenji’s method, which does involve a lot of advance rigamarole. I haven’t tried the one @kaolis posted, but it’s a lot quicker. I don’t have a link for it.
@davirom @InFrom @kaolis @klezman @rjquillin
Pillsbury pizza crust + Rao’s pizza sauce + some grated Mozzarella + your favorite toppings.
Easy-peasy!
@chipgreen @davirom @InFrom @klezman @rjquillin this one was actually a 2 day my wife did and not our simple one. I believe @klezman admonished me for no ferment…so I assume we’ll play around some more but def not giving up the other recipe, you can toss it together last minute no thought required
https://melaniemakes.com/perfect-pizza-crust/
@chipgreen @davirom @InFrom @kaolis @rjquillin I don’t think I admonished you! I do obviously prefer the fermented flavours though.
@chipgreen @davirom @InFrom @klezman @rjquillin oh I agree it is superior, this one was pretty good. We’ll keep at it. We’re in kind of a pizza desert here, but there is a wood fired joint no too far away that is serious about their dough. Does a 3 day that is quite delicious, great texture and chew. $5 a ball, well it’s not a ball, more like a disc,to take home, stuff is like silk
@chipgreen @davirom @InFrom @kaolis @rjquillin I’d be all over that.
I’d also recommend watching Vito Iacopelli’s videos. He’s helped me up my pizza dough game significantly. He also has tutorials on freezing dough for future use.
@kaolis
Pizza desert? Bah!
Myles Pizza Pub
@chipgreen Well we discussed this joint before, but it doesn’t exactly make it rain in my desert, after all it is 257 miles from my house…
@kaolis
Wait, what? I thought you were relatively close by.
@chipgreen Depends on your definition of relative I guess…I’m coastal outside of Beaufort, SC. We do pass near Greenville often enough, it’s on our path north
Just some steak, shrimp and a little pig with Bourdeaux watching the WS yesterday. It was a good day!
@ScottW58 This little piggy looks delicious!
@InFrom @ScottW58 Must have been one damn expensive pig to require hiring security!
Made a chicken chili verde the other night with a wine that was so bad that I dumped before I got to the bathroom
switched to a nice bottle!
@ScottW58 Aussie’s aren’t showing well, sounds like their usefulness leans toward colonoscopy prep
You have a recipe for the stew? I’m making a batch for Bear game in Chicago in a couple of weeks. Think I know how I made it before, not exactly rocket science… looks yummy
@kaolis well looking at it that way the bottle would be better than the gallon of colon blow the doctor gave me for the colonoscopy lol
@kaolis this was done with a pressure cooker but I guess you could do it in a pot for a tailgate?
Stuffed Pork Loin with a nice bottle of wine.
@msten stuffed pork, it’s what’s for dinner
@kaolis @msten
Pork, the other stuffed meat.
2016 Williams Selyem, Weir Vineyard
@karenhynes Weir was tasty?
I guess you call this a stroganoff knockoff…diced up a pile of mushroom/onion/garlic, a little olive oil/a little chardonnay/lots of homemade stock/a little butter, ok lots of butter/fresh thyme and rosemary, Flannery hanger
@kaolis
Yum!!!
@kaolis Deconstructed stroganoff?
@kaolis
Looks tasty! Invino purchase? I have a couple bottles of the 2016 Rose left from a sixer. Or, so sayeth CT. I am a lot better at entering wines into the database than I am at removing them.
@chipgreen WTSO, '11 and '13, just a couple of each. A '13 left.
Something different, or maybe not. Flannery hanger. Think I just need a stock photo…
Veal, Rollen’s grits, demi
@kaolis nice! And pretty great bottle… Or should be
made a batch of demi last week took two days ugh wish I could just buy some!
@ScottW58 two or three day demi the only way to go…tempered this with a little butter and a tad of honey…bottle was indeed a-ok
@kaolis @ScottW58
Are all of you retired?
@rjquillin @ScottW58 Speaking only for myself…yes!
@kaolis @rjquillin
And a hell yes from me!
@kaolis @ScottW58
I really need to consider doing that as well.
But I do enjoy working, and it gives me purpose.
Lemon butter chicken with green beans/stuff. And a pretty great bottle I took a chance on from The Caubleist formally Sommselect.
@ScottW58 Looks good and interesting bottle for sure, nice color on that still
Lacrima, not Nero
with Ziti and marinara
2003 Moon Mountain Vineyard Syrah
Some may recall from the Invino closeout
last bottle in '12 and holding well; perfect cork, no hurry, but why wait
Cali burger, gorgonzola, bacon and trim waiting for final assembly.
@rjquillin no such thing as a bad patty…looks good
Mystery case selection. Held up nicely over a couple evenings. Went well with an Iberico pork steak.
@msten just picked up some '22 of this bottling and another '21 from them on wtso
2018 Pedroncelli Mother Clone Zinfandel.
Dry Creek Valley
Good day 1, better day 2.
You all know what it looks like.
Don’t know how many I have, but I did see a case of the 2020 at the bottom of a stack of cases. I’ll have to be pretty motivated to get to those ones.
@FritzCat at least you could see it!
The company that bought mine closed our office. Had some good bottles waiting for happy hours that never happened due to COVID. But temperature control sucked there. So I’m opening a possible heat damaged 2008 Wellington Victory.
@klezman
W@H now?
when you’re not traveling…
@rjquillin pretty much. Or from Regus if it doesn’t suck.
@klezman Are you relocating? Working remotely?
@klezman Work, schmirk, what’s the word on the Victory?
@InFrom @klezman
and besides the Victory, what/where is this Regus you speak of?
@InFrom @rjquillin The Victory was good but not great.
Regus is a coworking/flexible working thing, like WeWork but lame and corporate.
Not relocating, at least not yet. Just had the new corporate overlords close our LA office.
@InFrom @klezman You think that was likely due to storage, or just not that good of a bottle?
@InFrom @rjquillin It was sitting in the office for several years. The climate control in the office(s) during that period was…questionable. At best.
And it wasn’t a bad bottle - just not as interesting as a 17 year old Victory should be.
I think if I open a victory to celebrate the Jays it’ll have to be tomorrow. Probably some well agreed Bordeaux or something of the sort since we’ve got Flannery on deck.
The answer is 1998 Vincent Arroyo Petite Sirah, Greenwood Ranch
On first sips this is amazing.
@kawichris650 Small world
@InFrom @kawichris650
I have always enjoyed Nero. An overlooked wine IMHO!
@kawichris650 @ScottW58 Maybe not this $40 NV beauty! But it was fun with pizza etc.
w/bat-shaped Reese’s Cups.
@chipgreen
@chipgreen @kaolis
When I was still at UCSD, the department I worked in was CASS; Center for Astrophysics and Space Sciences.
Donnafugata
2022 Sherazade Nero D’Avola
With takeout pizza from Guiseppe’s.
2021 Cru Pinot Noir, SLH
2015 Quell Pinot Noir, Sonoma Coast.
I think I got it here???
Finally!!! A Pinot Noir that doesn’t suck.
Light, thin mouthfeel, but tasty, more acidity than I usually like, but lots of cranberry, and maybe some grapefruit at the end. As usual, not drinking with food.
Question: Does Pinot Noir need to be 10 years old?
@FritzCat
Since almost every bottle we drink is over 10 years old, I am probably not qualified to answer this question, but in general they do age well.
A great night! A simple grilled cheese with a bit of Podi Chutney powder mixed in, some Mangalitsa bacon with green stuff and a Mowe SB. Once again because I’m a simple man!
@ScottW58
Yeah, nothing boujee about Podi Chutney grilled cheese and Mangalitsa bacon.
@chipgreen @ScottW58
And that’s not a Discount Drug Mart wine selection.
@chipgreen @msten
That’s true but the meal probably only cost me a buck fifty so still a simple man