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by Mark.Ricca
January 9th, 2020, 6:41 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Favorite Instant Pot recipes?
Replies: 109
Views: 6969

Re: Favorite Instant Pot recipes?

I will get to sous vide as it is one of the reasons I bought the thing, but tonight I have my scraps and bones from the NYD rib roast and I'm going to build a broth from that for ramen.
This will be the inaugural voyage.
by Mark.Ricca
December 19th, 2019, 7:20 am
Forum: Epicurean Exploits - Food and Recipes
Topic: The miracle ingredient - Mayo?
Replies: 23
Views: 2685

Re: The miracle ingredient - Mayo?

I've been using this method for several years now. I have not been disappointed with the results thus far.
by Mark.Ricca
December 19th, 2019, 7:19 am
Forum: Epicurean Exploits - Food and Recipes
Topic: The miracle ingredient - Mayo?
Replies: 23
Views: 2685

Re: The miracle ingredient - Mayo?

Anyone try it on a prime rib roast? I am intrigued, but wonder if it leaves a tacky congealed film behind. Will be doing the reverse sear method, so it will be sitting on the roast at 200-250 F until the final blast at the end. Would love the extra browning it potentially gives you, but don’t want ...
by Mark.Ricca
December 7th, 2019, 5:32 pm
Forum: Wine Talk
Topic: Pet-Nat recs
Replies: 56
Views: 2464

Re: Pet-Nat recs

This is my current fave. Louis Dressner is importing it, and the only flaw I find is that it is effervescent like a shaken, warm soda even when cold. Just gotta be a little delicate when opening it.

https://www.bowlerwine.com/wine-or-spir ... lop-wizz-0
by Mark.Ricca
December 7th, 2019, 4:23 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Speaking of Saveur
Replies: 14
Views: 1514

Re: Speaking of Saveur

So the 25th anniversary just arrived and the original staff (Andrews, Hirscheimer, Kalins) contributed pieces, and they have changed EiC yet again.

It seems like they see that the reputation of the magazine is at stake, and they're trying to do something about it.
by Mark.Ricca
November 23rd, 2019, 11:40 am
Forum: Wine Pimps
Topic: Styro shippers vs Cardboard
Replies: 20
Views: 3183

Re: Styro shippers vs Cardboard

Michael O'Brien wrote:
November 21st, 2019, 8:27 am
Does anyone take into consideration recyclability and what the customer prefers?
As a customer I prefer to see pulp. I am trying to convince the owners of my stores to switch to pulp, but they are skeptical to say the least.
by Mark.Ricca
November 23rd, 2019, 10:02 am
Forum: Epicurean Exploits - Food and Recipes
Topic: best easy mashed potatoes recipe?
Replies: 32
Views: 2048

Re: best easy mashed potatoes recipe?

The other thing that I find makes a serious difference is cooking the salt into the potatoes. When I season my water, I get it just a little less saline than sea water. If I've done it correctly, there is no need to add salt afterwards. I use unsalted Kerry Gold, heavy cream, and white pepper. Once ...
by Mark.Ricca
November 23rd, 2019, 9:55 am
Forum: Epicurean Exploits - Food and Recipes
Topic: The miracle ingredient - Mayo?
Replies: 23
Views: 2685

Re: The miracle ingredient - Mayo?

Gabrielle Hamilton wrote about this several years ago (in one of her sister's Canal House cookbooks *snicker*) and it inspired me to use it on my standing rib roast. I take several tablespoons of mayo and mix in fresh minced herbs and a little salt (taking into account what's already in the mayo) an...
by Mark.Ricca
November 22nd, 2019, 11:09 am
Forum: Epicurean Exploits - Food and Recipes
Topic: best easy mashed potatoes recipe?
Replies: 32
Views: 2048

Re: best easy mashed potatoes recipe?

A ricer or food mill makes a huge difference in the texture. Over mashing or whipping will produce gluey, heavy puree.
by Mark.Ricca
November 21st, 2019, 5:54 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Poultry Stuffing specifically TG Turkey.
Replies: 7
Views: 1258

Poultry Stuffing specifically TG Turkey.

Hosting Thanksgiving again this year. I was pondering my stuffing recipe, not exactly happy with versions past, and thought about altering it. It is a traditional herb stuffing with celery, onion, bell pepper base with typical poultry seasoning herbs, stock, etc.. My issues with it in the past is th...
by Mark.Ricca
November 2nd, 2019, 11:47 am
Forum: Wine Talk
Topic: Willamette wineries to visit in October???
Replies: 86
Views: 5692

Re: Willamette wineries to visit in October???

We just got back a two weeks ago. I kept our itinerary loose and flexible, with visits limited to no more than 3 appointments a day. Doing my homework beforehand I made notes on who was by appointment only, and who was walk in welcome. Usually we had only 2 appts. per day which left us able to add m...
by Mark.Ricca
November 1st, 2019, 7:56 am
Forum: Wine Talk
Topic: Can you tell me about the Oregon 2019 vintage?
Replies: 16
Views: 1375

Re: Can you tell me about the Oregon 2019 vintage?

Bloom was in early June, which put the sweet spot of 105 days towards the tail end of September. Folks that started early did so against miserable disease pressure. Folks with fine vineyard managers that picked on a reasonable schedule will be rewarded with pretty wines. Reminds me 1996. I would ex...
by Mark.Ricca
October 30th, 2019, 12:12 pm
Forum: Wine Talk
Topic: Can you tell me about the Oregon 2019 vintage?
Replies: 16
Views: 1375

Re: Tell me about the Oregon 2019 vintage.

We just got back from 5 days in McMinnville. Visited Patricia Green, JK Carriere, Soter, Sokol Blosser, Montinore, Adelsheim, and Brick House. The general consensus was rainy spring, cooler than normal summer, and a little rain right around harvest/crush. Optimism is good. We ended up buying 4 cases...
by Mark.Ricca
October 26th, 2019, 1:27 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Anyone using a propane Blackstone griddle?
Replies: 1
Views: 1421

Re: Anyone using a propane Blackstone griddle?

There is a vendor at our local farmers market using one to prepare arepas. Seems to work pretty well.
by Mark.Ricca
October 26th, 2019, 12:11 pm
Forum: Wine Pimps
Topic: Styro shippers vs Cardboard
Replies: 20
Views: 3183

Styro shippers vs Cardboard

I am looking for feedback on the use of styrofoam shippers vs. cardboard.

Criteria being cost and protection of product being shipped, what is your experience?
by Mark.Ricca
October 12th, 2019, 2:06 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Food in Willamette.
Replies: 12
Views: 2253

Re: Food in Willamette.

Heading out tomorrow.
Figured I'd give this a bump.
*bump*
by Mark.Ricca
October 12th, 2019, 1:32 pm
Forum: Wine Talk
Topic: What bottle of wine did you open today?
Replies: 12011
Views: 448084

Re: What bottle of wine did you open today?

Really tasty and interesting Pet Nat.

https://www.bowlerwine.com/wine-or-spir ... lop-wizz-0
by Mark.Ricca
October 12th, 2019, 1:30 pm
Forum: Wine Talk
Topic: TN: Patricia Green Pinot Noir Balcombe Vineyard 2014
Replies: 22
Views: 1396

Re: TN: Patricia Green Pinot Noir Balcombe Vineyard 2014

I've got a 2009 Balcombe and a 2009 Ribbon Ridge 3L that are laying in wait.
Hopefully I can talk Jim about them if we see him Monday morning.

Plus a bunch of 2015 and 2016s in various formats that have a ways to go.
by Mark.Ricca
October 12th, 2019, 12:52 pm
Forum: Wine Talk
Topic: Fave Champagne stopper?
Replies: 37
Views: 1636

Re: Fave Champagne stopper?

This is the only style I've ever found to be worth anything:
http://www.everythingbutwine.com/Plasti ... ne-Stopper
by Mark.Ricca
September 14th, 2019, 12:50 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Steak Porn
Replies: 2201
Views: 189457

Re: Steak Porn

Andrew Kotowski wrote:
September 8th, 2019, 8:26 pm
Flannery hangers with chimichurri. Recipe (and notes/pics) in my sig line.
Just got me a few of those.
Guess I know what dinner is tomorrow night.
by Mark.Ricca
September 10th, 2019, 3:20 pm
Forum: Wine Talk
Topic: The New Yorker on Orange Wines
Replies: 41
Views: 1920

Re: The New Yorker on Orange Wines

When did Borowitz start writing wine for the New Yorker?
[whistle.gif]
by Mark.Ricca
September 10th, 2019, 6:09 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Food in Willamette.
Replies: 12
Views: 2253

Re: Food in Willamette.

Olympia Provisions anyone?
by Mark.Ricca
September 10th, 2019, 6:06 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Food in Willamette.
Replies: 12
Views: 2253

Re: Food in Willamette.

Todd Hamina wrote:
September 9th, 2019, 7:09 pm
Red Hills Kitchen in the Atticus Hotel
The 411
Tina's


Disclaimer: all my accounts
We'll be staying in the Atticus and dining there the first night.
by Mark.Ricca
September 7th, 2019, 5:56 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Alligator
Replies: 8
Views: 1941

Re: Alligator

Image
by Mark.Ricca
September 7th, 2019, 1:23 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Food in Willamette.
Replies: 12
Views: 2253

Food in Willamette.

The wife and I are taking a long overdue trip to Willamette Valley.
Our schedule is fairly loose and we're looking for places to eat, both formal and not, and maybe a place to get sandwiches and the like.

TIA
by Mark.Ricca
August 14th, 2019, 5:24 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Inexpensive coffee grinders?
Replies: 103
Views: 6053

Re: Inexpensive coffee grinders?

I'm still blissful in my ignorance as I have been using the same Braun blade grinder for 30+ years, but I gotta tell you, this looked really interesting. I just purchased a salad spinner by this manufacturer and it is really well detailed and well made. (plus warrantied for life) If this grinder is ...
by Mark.Ricca
July 26th, 2019, 5:49 am
Forum: Epicurean Exploits - Food and Recipes
Topic: What did you cook tonight?
Replies: 1574
Views: 84018

Re: What did you cook tonight?

Wegmans Honey Brined Turkey Breast (raw, boneless, skin on), dry rubbed with salt, ancho chile powder, poultry seasoning, dry thyme leaf, and a bit of garlic powder. Potatoes roasted with smoked paprika and garlic powder. Haricot Vert blanched and mixed with pitted oil cured olives, red onion, and f...
by Mark.Ricca
July 18th, 2019, 1:02 pm
Forum: Wine Talk
Topic: Montalcino Winery Recommendations - Honeymoon!
Replies: 22
Views: 1456

Re: Montalcino Winery Recommendations - Honeymoon!

If your friend is looking for an experience vs. spectacle, I would recommend La Rasina.
Marco Mantengoli is kind of a one man show. It is an unfettered look into the life of someone who lives to make wine.
by Mark.Ricca
July 12th, 2019, 7:47 am
Forum: Wine Talk
Topic: 2015 Beaujolais TN thread - post notes here
Replies: 120
Views: 11778

Re: 2015 Beaujolais TN thread - post notes here

Attended a wine dinner with Julien and his brother Antoine a little over a year ago at 90 Acres here in Jersey.

Great, down to Earth guys making really good wines with a lot of soul.

Drank what 2015s I had, but got a bunch of 2017s in 750 and mags and am looking forward to opening them.
by Mark.Ricca
July 10th, 2019, 4:27 pm
Forum: Wine Talk
Topic: Mark Squires' BB to close for good - UPDATED (WA sold to Michelin)
Replies: 320
Views: 22874

Re: Mark Squires' BB to close for good

@toddfrench He's welcome to register and post here!!! I won't boot him out like he did to me [cheers.gif] Why did he boot you? Curious:) [/quote] I posted an avatar of the sign shown below. He pulled my ability to post my own avatar, I argued with him about it, as it wasn't outlined as a rule in hi...
by Mark.Ricca
April 20th, 2019, 12:51 pm
Forum: Wine Talk
Topic: What's your house champagne?
Replies: 90
Views: 4197

Re: What's your house champagne?

Another yes for Chartogne-Taillet CSA. We poured it at our wedding reception and have been stuck on it since then.
I have been working Tarlant Brut Zero into the lineup as well.
by Mark.Ricca
April 6th, 2019, 12:04 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Recent New Orleans Eats
Replies: 134
Views: 10703

Re: Recent New Orleans Eats

Anybody been here:

http://www.turkeyandthewolf.com

I've read some interesting things about it, but haven't heard any firsthand experiences.
by Mark.Ricca
April 5th, 2019, 10:29 am
Forum: Wine Talk
Topic: Pairing with liver
Replies: 48
Views: 2095

Re: Pairing with liver

Mattstolz wrote:
April 4th, 2019, 4:01 pm
im gonna go a different direction here and say I normally pair liver (and pate) with a riesling with a little bit of RS.
A white with a little RS and good acidity.
A young Sauternes could work as well. (with the chicken livers, beef, your guess is as good as mine)
by Mark.Ricca
April 3rd, 2019, 1:30 pm
Forum: Wine Talk
Topic: How much do you drink
Replies: 54
Views: 2843

Re: How much do you drink

We typically open a bottle of sparkling or lighter white when we get in from work. My wife and I will consume that over post work conversation. I'll open something red while we prepare dinner and we'll finish that while we're eating. Then depending on what time it is, I may open another bottle...or ...
by Mark.Ricca
April 3rd, 2019, 1:13 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Roasted Short Ribs
Replies: 4
Views: 558

Re: Roasted Short Ribs

We did just under 4 hours at 250°F, and they weren't quite done.
Next night I cut the meat off the bones, put them into a small rondeau w/some aji mirin, water and home made BBQ sauce and simmered for 45 mins.
Served it with some sesame cole slaw.
by Mark.Ricca
April 3rd, 2019, 7:18 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Roasted Short Ribs
Replies: 4
Views: 558

Re: Roasted Short Ribs

They were not covered for the entire time.

Still took a really long time.
by Mark.Ricca
March 31st, 2019, 1:12 pm
Forum: Wine Talk
Topic: Is Salon worth the entry cost ?
Replies: 58
Views: 3667

Re: Is Salon worth the entry cost ?

I take it for granted that it will lean a little to the left, but generally well written and researched work. I usually opt for the online version.

[wow.gif]
by Mark.Ricca
March 30th, 2019, 12:07 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Roasted Short Ribs
Replies: 4
Views: 558

Roasted Short Ribs

So I pulled a dozen short ribs out of the freezer, and since it looks like rain for most of the day here in Jersey tomorrow, I decided to roast them low and slow. I'll start with a ground coffee based dry rub, put that on the ribs overnight, and let them sit in the fridge on a rack over a half sheet...
by Mark.Ricca
March 24th, 2019, 12:00 pm
Forum: Wine 101: The Basics
Topic: Are wine aerators necessary or just a nice accessory?
Replies: 28
Views: 7122

Re: Are wine aerators necessary or just a nice accessory?

If I feel the need to decant/aerate, grab the Tupperware/food container that holds 750ml, empty the bottle into it. Funnel the wine back into the bottle.

Done.
by Mark.Ricca
March 16th, 2019, 3:19 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Stainless cookware options other than All-Clad
Replies: 79
Views: 5500

Re: Stainless cookware options other than All-Clad

Have been picking up the All Clad D5 series pieces when I see what I want on sale.
Like them very much.
by Mark.Ricca
March 10th, 2019, 12:04 pm
Forum: Wine Talk
Topic: Why Legs form, the real answer...
Replies: 27
Views: 1325

Re: Why Legs form, the real answer...

by Mark.Ricca
March 9th, 2019, 1:30 pm
Forum: Wine 101: The Basics
Topic: Inexpensive Sparklers
Replies: 26
Views: 5352

Re: Inexpensive Sparklers

Cleto Chiarli Brut Rose.
100% Pinot Noir really well made. Fine sparkle, persistent bubbles. Great fruit/acidity balance.
by Mark.Ricca
March 7th, 2019, 8:16 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Casual hot sauce & mustard recommendation
Replies: 10
Views: 712

Re: Casual hot sauce & mustard recommendation

Which Marie Sharps? It seems that there are at least six different ones. I am a huge fan of Inner Beauty hot sauce. It’s not an all-use sauce as the flavors are a bit different. It’s Caribbean-styled and a melange of flavors. Scotch bonnets, mustard, mango/fruit, etc.. it went out of production abo...
by Mark.Ricca
March 7th, 2019, 6:32 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Cat Cora storms out of Alinea: looks like a chef with too strong a sense of entitlement.
Replies: 26
Views: 2520

Re: Cat Cora storms out of Alinea: looks like a chef with too strong a sense of entitlement.

Old saying we used to use in the kitchen:
"Lose your head, and your ass goes right with it."
by Mark.Ricca
March 7th, 2019, 6:18 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Casual hot sauce & mustard recommendation
Replies: 10
Views: 712

Re: Casual hot sauce & mustard recommendation

Hot sauces are too many to choose. A few obvious and not so choices:
Hoy Fong Sriracha
Tapatio
Pain is Good Batch #114
Mazi Piri Piri
El Yucateco (red or green)

Mustard?
Edmond Fallot Green Peppercorn or Raiffort depending on the application.
by Mark.Ricca
March 7th, 2019, 6:12 am
Forum: Epicurean Exploits - Food and Recipes
Topic: The Elusive Chicken Breast
Replies: 11
Views: 867

Re: The Elusive Chicken Breast

I've always thought the best test of a chef is their particular ability to cook and flavor a chicken breast. Between frying, baking, searing, boiling, and slow cooking there are just so many different methods to prepare a savory chicken breast. Something so simple can be done so wrong (and so right...
by Mark.Ricca
March 7th, 2019, 6:06 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Zuni Café at 40.
Replies: 1
Views: 327

Zuni Café at 40.

Nice piece by David Tanis. I'll always regret not getting to eat there while Judy Rogers was alive. I would have loved to meet her. I did buy the Zuni Café Cookbook and it is a fascinating read. The pickled onions are a staple in my fridge. Nice to know that (in his opinion at least) the restaurant ...
by Mark.Ricca
March 7th, 2019, 5:57 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Speaking of Saveur
Replies: 14
Views: 1514

Re: Speaking of Saveur

How about Chris Kimball's Milk Street? I did a subscription to his print version (they full court press you for subscriptions to all media), and while I enjoy it and have taken some cues from it, it's not all that different than Cook's. I've also heard rumors that he is an avid Deadhead, but he refu...
by Mark.Ricca
March 7th, 2019, 5:35 am
Forum: Wine Talk
Topic: Which Champagne are you drinking?
Replies: 1269
Views: 86696

Re: Which Champagne are you drinking?

Tarlant Zero both the Brut and the Rose.
Ulysse Collin BdB Les Pierrières 2013, have the Maillons 2013 laid away.

No notes. Just drank them while watching the Twilight Zone marathon on NYD. Oh, and a shit ton of Ch-T Cuvee Sainte Anne. Definitely our house champagne.

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