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by Mark.Ricca
November 23rd, 2019, 11:40 am
Forum: Wine Pimps
Topic: Styro shippers vs Cardboard
Replies: 12
Views: 839

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: 964

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: 21
Views: 1208

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: 964

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: 394

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: 5099

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: 1276

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: 1276

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: 617

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: 12
Views: 839

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: 1325

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: 10992
Views: 401952

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: 1225

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: 1500

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: 2012
Views: 170453

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: 1842

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: 1325

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: 1325

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: 1246

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: 1325

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: 5627

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: 1365
Views: 71323

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: 1352

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: 117
Views: 11398

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: 319
Views: 20769

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: 3855

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: 118
Views: 8207

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: 1689

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: 2737

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: 504

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: 504

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: 3562

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: 504

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: 6202

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: 4067

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: 1273

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: 4575

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: 653

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: 2253

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: 653

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: 808

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: 285

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: 13
Views: 1173

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: 881
Views: 58210

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.
by Mark.Ricca
March 3rd, 2019, 12:03 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Really expensive Cast Iron Skillets
Replies: 77
Views: 4410

Re: Really expensive Cast Iron Skillets

https://www.darto.org/us/products/ look at Darto Pans made in Argentina. Of pressed steel not cast. Truly beautiful once seasoned non stick. Super high quality Zabar's used to carry generic French steel pans. My primary omelette pan is an 8" version of those. Really inexpensive but good quality, al...
by Mark.Ricca
February 28th, 2019, 11:56 am
Forum: Wine Talk
Topic: The search for a “wow” Rosé
Replies: 129
Views: 5470

Re: The search for a “wow” Rosé

Wow being completely and utterly relative, Tempier w/age is lovely. Still a big fan of the Sinskey Vin Gris. Still a huge fan of Lancyre Rose. Love Chat. Maris Nymph Emue. And just recently discovered Cleto Chiarli's Spumante of Pinot Noir. This I can drink day in and out. Really good quality sparkl...
by Mark.Ricca
February 28th, 2019, 11:49 am
Forum: Wine Talk
Topic: The search for a “wow” Rosé
Replies: 129
Views: 5470

Re: The search for a “wow” Rosé

Jerry Hey wrote:
February 25th, 2019, 5:15 pm
PYCM rosé from Pinot Noir - the most like a glass of great wine I've tried.
He makes a rosé?

flirtysmile
by Mark.Ricca
February 28th, 2019, 11:46 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Really expensive Cast Iron Skillets
Replies: 77
Views: 4410

Re: Really expensive Cast Iron Skillets

But, but, they're made from reclaimed iron!!

[rofl.gif]
by Mark.Ricca
February 28th, 2019, 11:29 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Speaking of Saveur
Replies: 13
Views: 1173

Speaking of Saveur

It was my favorite food magazine hands down. Then Adam Sachs took the EiC spot, beloved features were cut, the year end 100 issue was dropped, the number of yearly issues reduced, and I lost interest. Adam lasted about 2 years, and now Stacy Adimando is the EiC. The content seems to have picked up a...

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