Search found 523 matches
- October 23rd, 2020, 5:20 pm
- Forum: Wine Talk
- Topic: LastBottleWines.com (Last Bottle Wines) Deal Discussion Thread
- Replies: 8273
- Views: 585577
Re: LastBottleWines.com (Last Bottle Wines) Deal Discussion Thread
I don't even have my Spring Marathon orders yet, let alone the last Marathon. They claim everything is going out in October at the latest but I have 9 orders still sitting on "hold". I have faith but the communication has been sparse. you mean from April? I would contact them about that. ...
- October 23rd, 2020, 4:16 pm
- Forum: Wine Talk
- Topic: LastBottleWines.com (Last Bottle Wines) Deal Discussion Thread
- Replies: 8273
- Views: 585577
Re: LastBottleWines.com (Last Bottle Wines) Deal Discussion Thread
Has anyone gotten their wines from the Marathon a month ago? Mine just shows as "shipped" on the website, with no tracking - and the email response I got from Last Bottle regarding this was generic & unhelpful. I don't even have my Spring Marathon orders yet, let alone the last Marath...
- October 15th, 2019, 9:15 am
- Forum: Wine Talk
- Topic: Ravenswood library offer
- Replies: 580
- Views: 36986
- August 6th, 2019, 10:38 am
- Forum: Wine Talk
- Topic: LastBottleWines.com (Last Bottle Wines) Deal Discussion Thread
- Replies: 8273
- Views: 585577
Re: LastBottleWines.com (Last Bottle Wines) Deal Discussion Thread
My bet would be on Hidden Ridge Vineyards
- January 12th, 2018, 10:35 am
- Forum: Epicurean Exploits - Food and Recipes
- Topic: Favorite Instant Pot recipes?
- Replies: 110
- Views: 7798
Favorite Instant Pot recipes?
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-...
- January 3rd, 2018, 7:48 pm
- Forum: Epicurean Exploits - Food and Recipes
- Topic: Grinding Meat w/Vita-Mix
- Replies: 30
- Views: 5182
Grinding Meat w/Vita-Mix
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...
- December 9th, 2017, 11:56 am
- Forum: Stoneking Benefit Fundraiser Auctions
- Topic: Stoneking Auction Lot 20 - Russian River Brewing - CLOSED
- Replies: 11
- Views: 1201
- December 7th, 2017, 7:40 pm
- Forum: Wine Talk
- Topic: TN: 2001 Ridge Monte Bello (USA, California, San Francisco Bay, Santa Cruz Mountains)
- Replies: 16
- Views: 1007
TN: 2001 Ridge Monte Bello (USA, California, San Francisco Bay, Santa Cruz Mountains)
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.
- December 7th, 2017, 7:17 pm
- Forum: Epicurean Exploits - Food and Recipes
- Topic: Vitamix - thoughts?
- Replies: 24
- Views: 1002
Vitamix - thoughts?
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.
- December 21st, 2016, 1:58 pm
- Forum: Epicurean Exploits - Food and Recipes
- Topic: Indy Eats
- Replies: 24
- Views: 1865
Indy Eats
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...
- July 11th, 2015, 5:32 am
- Forum: Epicurean Exploits - Food and Recipes
- Topic: Home food sealer durability/recommendations
- Replies: 38
- Views: 2532
Home food sealer durability/recommendations
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...
- April 26th, 2015, 4:26 pm
- Forum: Epicurean Exploits - Food and Recipes
- Topic: Bo ssam
- Replies: 148
- Views: 14102
Bo ssam
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...
- August 3rd, 2014, 4:00 pm
- Forum: Wine Talk
- Topic: 2001 Pegau Cuvee Reservee
- Replies: 25
- Views: 1077
2001 Pegau Cuvee Reservee
Opened a 2001 from magnum last month and it was great.
- June 29th, 2014, 3:31 pm
- Forum: Epicurean Exploits - Food and Recipes
- Topic: Flannery July 4 Sale
- Replies: 39
- Views: 1597
Flannery July 4 Sale
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...
- February 28th, 2014, 6:46 am
- Forum: Epicurean Exploits - Food and Recipes
- Topic: Sous Vide Starter's Guide: What Do I Need?
- Replies: 307
- Views: 12496
Sous Vide Starter's Guide: What Do I Need?
That's incorrect. You guys have obviously never had a bad seal and had to drain water from a bag.Chuck Miller wrote:Agreed. If the first seal didn't work, the second seal does absolutely nothing.S. Reynolds wrote:You double seal them on each end?Kent Zimmerman wrote: Food saver. Double seal on each end.
I also use a Foodsaver.
- February 25th, 2014, 7:10 pm
- Forum: Epicurean Exploits - Food and Recipes
- Topic: Sous Vide Starter's Guide: What Do I Need?
- Replies: 307
- Views: 12496
Sous Vide Starter's Guide: What Do I Need?
Food saver. Double seal on each end.Marc Yamawaki wrote:What do you guys do to bag them?
Poor man's zip lock or food saver?
- February 7th, 2014, 12:24 pm
- Forum: Epicurean Exploits - Food and Recipes
- Topic: Popeye's WINS!
- Replies: 57
- Views: 1498
Popeye's WINS!
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.Bill Tex Landreth wrote:Well, the real answer is Nashville Hot Chicken. I was at Hot Stuff yesterday and had a hot breast quarter.
- December 26th, 2013, 9:59 am
- Forum: Epicurean Exploits - Food and Recipes
- Topic: Prime Rib
- Replies: 108
- Views: 5115
Prime Rib
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...
- December 24th, 2013, 6:03 am
- Forum: Epicurean Exploits - Food and Recipes
- Topic: Prime Rib
- Replies: 108
- Views: 5115
Prime Rib
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.dteng wrote:Kent,
Really dumb question - do you put the roast right onto the (BGE) grill?
- December 23rd, 2013, 1:07 pm
- Forum: Epicurean Exploits - Food and Recipes
- Topic: Prime Rib
- Replies: 108
- Views: 5115
Prime Rib
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...
- December 20th, 2013, 1:47 pm
- Forum: Epicurean Exploits - Food and Recipes
- Topic: Sous Vide Starter's Guide: What Do I Need?
- Replies: 307
- Views: 12496
Sous Vide Starter's Guide: What Do I Need?
I may have just signed for a FedEx package from Anova while my wife was gone. I'm beyond excited!
- December 20th, 2013, 5:53 am
- Forum: Epicurean Exploits - Food and Recipes
- Topic: Leg of Lamb
- Replies: 19
- Views: 719
Leg of Lamb
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 ...
- November 11th, 2013, 2:49 pm
- Forum: Epicurean Exploits - Food and Recipes
- Topic: T'Giving Turkey on the BGE?
- Replies: 23
- Views: 849
T'Giving Turkey on the BGE?
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...
- November 10th, 2013, 8:25 am
- Forum: Epicurean Exploits - Food and Recipes
- Topic: T'Giving Turkey on the BGE?
- Replies: 23
- Views: 849
T'Giving Turkey on the BGE?
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...
- November 7th, 2013, 2:38 pm
- Forum: Epicurean Exploits - Food and Recipes
- Topic: Sous Vide Starter's Guide: What Do I Need?
- Replies: 307
- Views: 12496
Sous Vide Starter's Guide: What Do I Need?
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...
- October 18th, 2013, 11:03 am
- Forum: Epicurean Exploits - Food and Recipes
- Topic: The Smoker Thread - recipes, techniques, ideas
- Replies: 620
- Views: 37998
The Smoker Thread - recipes, techniques, ideas
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...
- October 11th, 2013, 9:18 am
- Forum: Epicurean Exploits - Food and Recipes
- Topic: Wife rocks! Here is what she gifted me with today...
- Replies: 32
- Views: 1061
Wife rocks! Here is what she gifted me with today...
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....
- September 8th, 2013, 6:26 am
- Forum: Epicurean Exploits - Food and Recipes
- Topic: Your Sous Vide Recipes
- Replies: 45
- Views: 2404
Your Sous Vide Recipes
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...
- July 5th, 2013, 8:03 am
- Forum: Beer and Spirits
- Topic: What BEER are you drinking?
- Replies: 16916
- Views: 477845
What BEER are you drinking?
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 th...
- July 5th, 2013, 7:26 am
- Forum: Beer and Spirits
- Topic: What BEER are you drinking?
- Replies: 16916
- Views: 477845
What BEER are you drinking?
I tried a taste of this at a bar in St. Louis over the holidays, and no. Just.....no.Nolan E wrote:Southern Tier Creme Brulee Stout
So hard to drink...
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.
- May 17th, 2013, 5:35 am
- Forum: Epicurean Exploits - Food and Recipes
- Topic: The Smoker Thread - recipes, techniques, ideas
- Replies: 620
- Views: 37998
The Smoker Thread - recipes, techniques, ideas
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...
- April 28th, 2013, 4:16 pm
- Forum: Epicurean Exploits - Food and Recipes
- Topic: The Smoker Thread - recipes, techniques, ideas
- Replies: 620
- Views: 37998
The Smoker Thread - recipes, techniques, ideas
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...
- April 26th, 2013, 7:39 pm
- Forum: Beer and Spirits
- Topic: Pappy 15 year old
- Replies: 16
- Views: 840
Pappy 15 year old
I think you meant to say "berserkers", as in all of us!C Janko wrote:John, hook a berserker up!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
- April 23rd, 2013, 8:40 pm
- Forum: Epicurean Exploits - Food and Recipes
- Topic: Vision Grills versus BGE
- Replies: 15
- Views: 953
Vision Grills versus BGE
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...
- April 16th, 2013, 1:44 pm
- Forum: Beer and Spirits
- Topic: What BEER are you drinking?
- Replies: 16916
- Views: 477845
What BEER are you drinking?
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 &quo...
- April 16th, 2013, 5:08 am
- Forum: Beer and Spirits
- Topic: RUM ... talk to me, people
- Replies: 234
- Views: 27119
Rum Help
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...
- April 16th, 2013, 4:54 am
- Forum: Beer and Spirits
- Topic: What BEER are you drinking?
- Replies: 16916
- Views: 477845
What BEER are you drinking?
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 &quo...
- April 7th, 2013, 5:23 pm
- Forum: Beer and Spirits
- Topic: What are you BUYING?
- Replies: 1215
- Views: 55465
What are you BUYING?
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!
- April 7th, 2013, 2:38 pm
- Forum: Beer and Spirits
- Topic: What BEER are you drinking?
- Replies: 16916
- Views: 477845
What BEER are you drinking?
Freshly bottled Three Floyds Dreadnaught. One of my favorite Imperials!
- March 25th, 2013, 3:23 pm
- Forum: Beer and Spirits
- Topic: Who's on untappd?
- Replies: 136
- Views: 8395
Who's on uptappd?
I've been using it for quite a while Username: kzimmerman
- March 21st, 2013, 8:12 am
- Forum: Travel and Restaurants Forum
- Topic: Hawaii Big Island rec?
- Replies: 31
- Views: 2658
Re: Hawaii Big Island rec?
We really enjoyed The Canoe House at the Mauna Lani resort, and I think they have a nice wine list as well.
- March 19th, 2013, 6:26 am
- Forum: Beer and Spirits
- Topic: Rare bourbons for Rare Beer
- Replies: 10
- Views: 485
Re: Rare bourbons for Rare Beer
I'd be willing to part with some Three Floyds, depending on what you have to trade.C Janko wrote:Three Floyd's too! Man we miss out on some amazing stuff in the Big Easy! Thank god for crawfish
- March 17th, 2013, 7:57 pm
- Forum: Epicurean Exploits - Food and Recipes
- Topic: José Andrés É Bar in Las Vegas
- Replies: 8
- Views: 445
Re: José Andrés É Bar in Las Vegas
What day in May are you going? You may have the luck/misfortune of dining with us if it's later in the month!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.
![cheers [cheers.gif]](./images/smilies/cheers.gif)
- March 17th, 2013, 1:24 pm
- Forum: Beer and Spirits
- Topic: Buying 3 Floyds in Chicago
- Replies: 7
- Views: 450
Re: Buying 3 Floyds in Chicago
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...
- March 17th, 2013, 11:28 am
- Forum: Beer and Spirits
- Topic: Bells and Founders Coming to California
- Replies: 9
- Views: 393
Re: Bells and Founders Coming to California
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.
- March 14th, 2013, 7:09 am
- Forum: Epicurean Exploits - Food and Recipes
- Topic: The One Can't Miss Restaurant in Las Vegas
- Replies: 25
- Views: 1086
Re: The One Can't Miss Restaurant in Las Vegas
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.becca hunt wrote:Anybody been to Jaleo? We are thinking about tapas before the concert (not the splurge meal).
- March 13th, 2013, 7:08 am
- Forum: Epicurean Exploits - Food and Recipes
- Topic: The One Can't Miss Restaurant in Las Vegas
- Replies: 25
- Views: 1086
Re: The One Can't Miss Restaurant in Las Vegas
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...
- March 9th, 2013, 7:38 pm
- Forum: Epicurean Exploits - Food and Recipes
- Topic: Favorite Short Rib Recipe?
- Replies: 39
- Views: 1574
Re: Favorite Short Rib Recipe?
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...
- March 9th, 2013, 7:01 pm
- Forum: Epicurean Exploits - Food and Recipes
- Topic: Favorite Short Rib Recipe?
- Replies: 39
- Views: 1574
Re: Favorite Short Rib Recipe?
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.Robert Williamson wrote:The boneless Costco short ribs make a wonderful ground beef for hamburger when mixed 1:1 with Prime Sirloin.
- March 9th, 2013, 6:55 pm
- Forum: Wine Talk
- Topic: Passive cellar emergency (maybe)
- Replies: 17
- Views: 1045
Re: Passive cellar emergency (maybe)
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.