Wine Berserkers - international wine social media, online community, and discussion

Kent Zimmerman

Jason T wrote: ↑
October 15th, 2019, 9:08 am
Prices were EXTREMELY fair. A huge, huge thanks to Joel for extending us such gracious pricing. He certainly didn't have to, and I imagine it still would have sold through had he not.

Agreed, and thanks Joel. Can't wait to pop some of these!

Kent Zimmerman

My bet would be on Hidden Ridge Vineyards

Kent Zimmerman

Honestly, any good pressure cooker recipe will translate well to an Instant Pot or similar model. Kenji has some great ideas on Serious Eats. I made the Chicken, Lentil, and Bacon Stew With Carrots in my Breville recently and they turned out great. http://www.seriouseats.com/2017/03/pressure-cooker-...

Kent Zimmerman

Ha....pretty funny to stroll through here and see someone resurrected some random thread of mine from 2009! Anywho....I use the grinding attachment for my KitchenAid now, whether it be for burgers, meatballs, or meatloaf. I have found that as long as I store the metal parts of the grinding attachmen...

Kent Zimmerman

Kent Zimmerman

I have a small run of 97 to 00 and REALLY wish I had 2001. Also had a couple of 1996 until last year. Drank one and was so blown away I couldn't keep my hands off of the other bottle.

Kent Zimmerman

It's hard to justify the cost for a "blender" but I love mine. I use it quite a bit when cooking in place of a food processor as well.

Kent Zimmerman

Didn't have time to get downtown, but Pizzology in Carmel was good eats, and sitting at the Horseshoe-shaped bar is a good call. Had some great chats with the locals. Jim - glad you enjoyed Pizzology, and be sure to check out some of the other spots on the list I sent you the next time you're in to...

Kent Zimmerman

Interesting....I've owned two Food Savers over the last 10 years and I think I'm on my 4th or 5th year with my current unit. I've always used mine quite heavily, and even more so since getting my Anova a couple of years ago. I didn't get the cheapest version they had but I don't think I paid more th...

Kent Zimmerman

Made this a few weeks ago for a group including John Davis and pretty much stuck to Chang's original recipe. Used kosher salt for the brine but backed it off a bit from the suggested volume. Instead of blasting in the oven at the end, I used a Searzall to finish the crust. That ginger scallion combi...

Kent Zimmerman

Opened a 2001 from magnum last month and it was great.

Kent Zimmerman

I can't imagine cutting off a bone removes flavor from the entire steak, even the meat right at the bone. Maybe in a braise, unlikely in a seared steak. Yes, I have heard that unless your are cooking the bone with the meat for 6 plus hours, it's not going to matter. I've never been able to tell the...

Kent Zimmerman

Chuck Miller wrote:
S. Reynolds wrote:
Kent Zimmerman wrote: Food saver. Double seal on each end.
You double seal them on each end?

I also use a Foodsaver.
Agreed. If the first seal didn't work, the second seal does absolutely nothing.

That's incorrect. You guys have obviously never had a bad seal and had to drain water from a bag.

Kent Zimmerman

Marc Yamawaki wrote:What do you guys do to bag them?
Poor man's zip lock or food saver?

Food saver. Double seal on each end.

Kent Zimmerman

Bill Tex Landreth wrote:Well, the real answer is Nashville Hot Chicken. I was at Hot Stuff yesterday and had a hot breast quarter.

I was in Nashville a couple of weeks ago and stopped at Hattie B's. It was my first hot chicken experience and lived up to every bit of my lofty expectations.

Kent Zimmerman

Glad to see new converts to the low and slow method! I had an 8.5 lb rib roast that I cooked on the Big Green Egg at 200 for 3.5 hours (pulled at 120), and then blasted for 8 minutes at 500 after a 30-minute rest. Beautiful color and perfect temp all the way through. The flavor that the smoke impart...

Kent Zimmerman

dteng wrote:Kent,
Really dumb question - do you put the roast right onto the (BGE) grill?

I do not. I use a roasting rack set inside of a fairly large disposable foil roasting pan. You want to avoid direct heat as much as possible.

Kent Zimmerman

Good to know Jason. Btw anyone use their smoker for prime rib? Was also considering low and slow in smoker then finish high heat in oven. I use the Alton/Kenji method of cooking it low and slow and then blasting it in the oven for 10m after it rests. The last few years I've done it on the Big Green...

Kent Zimmerman

I may have just signed for a FedEx package from Anova while my wife was gone. I'm beyond excited!

Kent Zimmerman

Man, that looks great! I just saw that Kenji at Serious Eats wrote a post on boneless leg of lamb: http://www.seriouseats.com/2013/12/the-food-lab-slow-roasted-boneless-leg-of-lam.html For me, he takes the science and factors of cooking to another level beyond America's Test Kitchen or Alton, and I ...

Kent Zimmerman

I followed Alton Brown's directions for a spatchcocked turkey last year, using my BGE instead of the oven and it was perfect. I'm really interested in this, though was planning to do it in the oven. I only have a Medium egg, which is not large enough for two turkey halves (and for myself, I don't r...

Kent Zimmerman

I followed Alton Brown's directions for a spatchcocked turkey last year, using my BGE instead of the oven and it was perfect. Definitely use the plate setter to keep the drip pan from getting too hot. http://www.foodnetwork.com/recipes/alton-brown/butterflied-dry-brined-roasted-turkey-with-roasted-r...

Kent Zimmerman

OMG... I am about to throw my FoodSaver out the window. I am trying to make Modernist Cuisine's sous vide pickled cucumbers recipe. Basically, you make a brine and then you vacuum seal it with with cucumber slices. The part I am having trouble with is the sealing... I've lost probably a third of my...

Kent Zimmerman

I followed Kenji's advice and spatchcocked my bird last year, and cooked it on the BGE. I'm not sure I'll ever do one traditionally again. All of the advantages listed here are pretty much spot on. http://www.seriouseats.com/2012/11/how-to-spatchcock-cook-turkey-thanksgiving-fast-easy-way-spatchcock...

Kent Zimmerman

The Blue Mountain I had in Jamaica (many moons ago) is by far the best java ever for me. Didnt make a big deal out of it either, just served from a giant Buffett style server. Been searching for that quality ever since. Same here. We've been to Jamaica twice, and we had Blue Mountain every morning....

Kent Zimmerman

I was talking to a friend of mine a few weeks ago about home sous vide, who also happens to be a professional chef and successful restaurateur, and he talked me out of buying Sous Vide Supreme or one of the devices that will externally control the temp of a rice cooker, crock pot, etc.. I haven't fo...

Kent Zimmerman

A few beers from the past week... Smuttynose "Findestkind" IPA: This just started getting distribution in Indiana, so I picked up a sixer. Daddy like! Nice floral and citrusy nose. Well done East Coast IPA. Founders Double Trouble DIPA (on tap): This is one of my favorite expressions of the DIPA. Ma...

Kent Zimmerman

Nolan E wrote:Southern Tier Creme Brulee Stout

So hard to drink...

I tried a taste of this at a bar in St. Louis over the holidays, and no. Just.....no.

Speaking of bad beer, I opened a Abita Strawberry Harvest Lager that was thrown in as part of a trade. It was like drinking a strawberry Starburst.

Kent Zimmerman

Is it possible to slow smoke a tri-tip? or is the meat too dry? If you look through previous posts here on that subject, you won't find too many advocates of cooking tri-tip low and slow. Possible...sure, but I don't think the result will outperform the traditional method for cooking at a higher te...

Kent Zimmerman

Going to use the 3-2-1 system Eh? Three hours of smoke...two hours of foil...one hour back on smoker with sauce? I've done this many times, and not sure I can tell the difference between ribs that haven't been foiled, although I've never tested it blind. I don't have anything to back this up, but I...

Kent Zimmerman

C Janko wrote:
John Z. wrote:A little over a $100 retail for the 20yr at our store in Kentucky, always. We just got a large shipment of all the Pappy's and our cost is $87 for the 20yr
John, hook a berserker up!

I think you meant to say "berserkers", as in all of us!

Kent Zimmerman

Thanks Guys - after another visit to take a closer look with the wife, SHE convinced me to get a new version of what we already have: http://www.lowes.com/pd_44754-49769-2121_4294703260__?productId=3033621 (with side fire box, it actually has a lot more capacity than the BGE) And then save our mone...

Kent Zimmerman

Corey, I think this rings true with a majority of east coast styled IPA/DIPA where there is a dominate malt bill evident. For me DFH 90 minute is undrinkable due to the over sweetness from the heavy malting. West coast IPA/DIPA have a minimal malt presence rendering a more piney, citrus driven " cr...

Kent Zimmerman

Do you know what he likes to drink? That would certainly be helpful, since there are many different styles. If you want to just take a stab at it, maybe try to find a bottle of Don Q Gran Anejo down there, which might fit the bill if he likes a nice aged rum for sipping. You should be able to pick o...

Kent Zimmerman

Corey, I think this rings true with a majority of east coast styled IPA/DIPA where there is a dominate malt bill evident. For me DFH 90 minute is undrinkable due to the over sweetness from the heavy malting. West coast IPA/DIPA have a minimal malt presence rendering a more piney, citrus driven " cr...

Kent Zimmerman

Walked into my local shop yesterday, and my guy had squirreled away two bottles of KBS and a bomber of Bourbon County Coffee. KBS has always been pretty tough to get, and I was happy to get the two bottles!

Kent Zimmerman

Freshly bottled Three Floyds Dreadnaught. One of my favorite Imperials!

Kent Zimmerman

I've been using it for quite a while Username: kzimmerman

Kent Zimmerman

We really enjoyed The Canoe House at the Mauna Lani resort, and I think they have a nice wine list as well.

Kent Zimmerman

C Janko wrote:Three Floyd's too! Man we miss out on some amazing stuff in the Big Easy! Thank god for crawfish

I'd be willing to part with some Three Floyds, depending on what you have to trade.

Kent Zimmerman

Michael Giammalvo wrote:Just made our reservations for May. We had reservations back when they first opened, but our schedule changed and we had to cancel. I will report back in a few months.

What day in May are you going? You may have the luck/misfortune of dining with us if it's later in the month!

Kent Zimmerman

I would consider driving to the brewery and maybe planning lunch at the brewpub, if your schedule allows. You'll be able to get the staples, and they will most likely have some interesting bombers for sale that you may not find at retail. Glad to see you guys scored Dark Lord Day tickets. It was onc...

Kent Zimmerman

Congrats on getting the good stuff! Don't forget about Founder's Imperial Stout, which is a Jan/Feb release I believe. It's a little spendy for a 4-pack, but so good.

Kent Zimmerman

becca hunt wrote:Anybody been to Jaleo? We are thinking about tapas before the concert (not the splurge meal).

I have a friend who is a big fan of Jaleo. I would also check out China Poblano next door to it in the Cosmopolitan. It's a great lunch/grazing spot.

Kent Zimmerman

I've been to Lotus many times, and while I've had fantastic meals there they have also rushed us through and missed the mark with the food a few times. I think I'm batting .300 on this since the expansion, and 0-1 since Bank left. Chada has a killer wine list, as you would expect, but I personally d...

Kent Zimmerman

You guys really grind up prime beef? Lemme guess, you also deglaze with '61 Cheval Blanc too. [snort.gif] I just noticed that reference to prime sirloin. I just buy the choice ribs and sirloin for mine, and I'm not sure I could discern between choice and prime with that much short rib mixed in. Bac...

Kent Zimmerman

Robert Williamson wrote:The boneless Costco short ribs make a wonderful ground beef for hamburger when mixed 1:1 with Prime Sirloin.

This is exactly what I use for my burger mix. I'm not sure I've ever used their boneless short ribs for anything else.

Kent Zimmerman

Thanks guys. That helps to get my blood pressure back down to normal! I'll write it off as a coincidence I guess, although it still seems a bit unsettling given the circumstances.

Kent Zimmerman

One or two weeks in a lower humidity environment won't suddenly dry out a cork. How long would wine need to be exposed then, before the corks became noticeably dry? Months? Years? I'm certainly no expert on this, but it doesn't seem like a coincidence that I've been battling humidity down there and...

Kent Zimmerman

If you had a humidity related issue, it would be mold or mildew on labels. Crumbly corks happened long before and usually because of not enough humidity. The issue I'm worried about isn't too much humidity, it's not enough. It was so humid after the remediation, that we had to run two dehumidifiers...

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