Search found 2035 matches
- January 21st, 2021, 12:13 pm
- Forum: BerserkerDay 12 (Jan 27, 2021) "The Black Friday of Wine Commerce" - Forbes
- Topic: NEWBIE INTRO: Beau Rivage Cellars
- Replies: 31
- Views: 1484
Re: NEWBIE INTRO: Beau Rivage Cellars
We went through a case of this last summer in no time on the recommendation of a board member. It is loaded with minerals and hits all the right notes with balance and mouthfeel, definitely power without weight. It is also contemplative enough alone and a great food wine. Well if Kenny likes it I b...
- January 20th, 2021, 6:42 pm
- Forum: BerserkerDay 12 (Jan 27, 2021) "The Black Friday of Wine Commerce" - Forbes
- Topic: NEWBIE INTRO: Beau Rivage Cellars
- Replies: 31
- Views: 1484
Re: NEWBIE INTRO: Beau Rivage Cellars
We went through a case of this last summer in no time on the recommendation of a board member. It is loaded with minerals and hits all the right notes with balance and mouthfeel, definitely power without weight. It is also contemplative enough alone and a great food wine.
- January 18th, 2021, 6:15 pm
- Forum: Wine Talk
- Topic: TN: 2014 Marcel Lapierre Morgon Cuvée Marcel Lapierre - WOW
- Replies: 9
- Views: 492
Re: TN: 2014 Marcel Lapierre Morgon Cuvée Marcel Lapierre - WOW
Good call! The freshness completely makes it.
- January 18th, 2021, 5:43 pm
- Forum: Epicurean Exploits - Food and Recipes
- Topic: What did you cook tonight?
- Replies: 1804
- Views: 99667
Re: What did you cook tonight?
Paul, that braciole, wow!Paul Bacino wrote: ↑January 18th, 2021, 11:57 am Made Ribeye Braciole--stuffed with sausage/black forest ham/provolone
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- January 18th, 2021, 5:43 pm
- Forum: Epicurean Exploits - Food and Recipes
- Topic: What did you cook tonight?
- Replies: 1804
- Views: 99667
Re: What did you cook tonight?
From Saturday. Momofuku inspired pork belly and bbq shiitake mushroom buns. Sous vide pork belly and the Bun recipe are from Chefsteps, quick pickle recipe from serious eats, and the bbq mushroom recipe is from Food52, attributed to momofuku. 5BF39BBA-5625-418A-BBE9-5C8A4E39D77F.jpeg Oh man, yes!
- January 18th, 2021, 5:42 pm
- Forum: Epicurean Exploits - Food and Recipes
- Topic: Keto diet tips
- Replies: 56
- Views: 3448
Re: Keto diet tips
Tonight's post-dinner conversation with my biochem professor wife: Me: "I've lost a decent bit of weight and I'm not really doing full keto." Wife: "You have been very good about avoiding carbs." Me: "I'm not in ketosis though, because that makes your breath smell." Wi...
- January 12th, 2021, 12:25 pm
- Forum: Epicurean Exploits - Food and Recipes
- Topic: Keto diet tips
- Replies: 56
- Views: 3448
Re: Keto diet tips
Thanks Sarah, it's true the link is there along with most "smoked" foods. Being a retired Food Scientist you would think I would have remembered this :). Like you I also find this stuff fascinating. Tom Another thing to point out with bacon is that the only compound truly listed as a carc...
- January 7th, 2021, 9:38 am
- Forum: Epicurean Exploits - Food and Recipes
- Topic: Refinishing a Le Creuset Cast Iron Skillet??
- Replies: 4
- Views: 506
Re: Refinishing a Le Creuset Cast Iron Skillet??
I have an enameled 9 inch Le Creuset skillet, with the non stick black stuff on the cooking surface. It is getting so food sticks to it and is a real hassle to clean up. I am wondering if it is possible to have the inside sand blasted clean, and then cured and treated as a new cast iron skillet. An...
- January 5th, 2021, 2:14 pm
- Forum: Epicurean Exploits - Food and Recipes
- Topic: Rush Creek Reserve!
- Replies: 241
- Views: 15116
Re: Rush Creek Reserve!
Yeah, Kunik is delicious. I have also had ammonia issues with RCR, about 1 in 5 wheels. I would also mention I have had similar with Winnimere, but that was past expiration.
- January 4th, 2021, 5:46 am
- Forum: Epicurean Exploits - Food and Recipes
- Topic: Rush Creek Reserve!
- Replies: 241
- Views: 15116
Re: Rush Creek Reserve!
Our wheel was very mild compared to previous years and while enjoyable, I prefer the bacon and funk it can bring.Glenn L e v i n e wrote: ↑January 3rd, 2021, 9:02 pm Just got into our final mini-wheel tonight. Very fine, love the texture, and this was on the herbaceous end of the spectrum.
Even the ten year-old loved RCR.
- December 18th, 2020, 10:52 am
- Forum: Epicurean Exploits - Food and Recipes
- Topic: Got a Hankering for a Wurst sampler?
- Replies: 20
- Views: 1065
- December 16th, 2020, 10:48 am
- Forum: Epicurean Exploits - Food and Recipes
- Topic: It's been too long! Pizza!
- Replies: 1559
- Views: 92889
Re: It's been too long! Pizza!
I still need to work on my dough stretching much more.....but damn if this wasn’t my best tasting dough yet! Like hole-in-the-wall-Brooklyn good! I’m finding that 5-6 days in the fridge develops an amazing flavor that my wife and I really like. About 2-3 minutes in the Ooni for each one. 9E7B692E-3...
- November 11th, 2020, 6:29 pm
- Forum: Epicurean Exploits - Food and Recipes
- Topic: BRUSSELS SPROUTS is the new kale
- Replies: 29
- Views: 1463
Re: BRUSSELS SPROUTS is the new kale
Sprinkle of lime juice for Victor, these wok charred units are fit for a noodle shop.
- November 9th, 2020, 6:38 pm
- Forum: Epicurean Exploits - Food and Recipes
- Topic: "I've stopped eating octopus..." Why?
- Replies: 42
- Views: 2724
Re: "I've stopped eating octopus..." Why?
I was the one that initially mentioned it in that thread as I was intrigued by the various descriptions of this very expensive meat that seemingly requires a very specific way of preparing and eating so it doesn't just taste like expensive fat/grease. In the realm of "yes, you can do it, but i...
- November 8th, 2020, 7:53 pm
- Forum: Epicurean Exploits - Food and Recipes
- Topic: It's been too long! Pizza!
- Replies: 1559
- Views: 92889
Re: It's been too long! Pizza!
Attempted to bake a few pizzas in the Kettle Pizza on the baking steel last night. Worst result yet. Burned crust almost immediately. I think I had it way too hot below and not enough heat up top. Without actual temps cannot comment definitively. High temps require long cold ferments, preferably OO...
- October 24th, 2020, 9:25 am
- Forum: Epicurean Exploits - Food and Recipes
- Topic: What did you cook tonight?
- Replies: 1804
- Views: 99667
Re: What did you cook tonight?
7EA36397-72E0-4E0E-913E-B177C86A29D0.jpeg Matsutake gohan rice that was then wok’d, with a furikake seared ahi. This gohan deal is legit. I'm confused. "Gohan" just means rice, specifically after it's been cooked. Sometimes it means just "food" in a casual way. What do you mean ...
- October 23rd, 2020, 6:51 pm
- Forum: Epicurean Exploits - Food and Recipes
- Topic: What did you cook tonight?
- Replies: 1804
- Views: 99667
Re: What did you cook tonight?
Matsutake gohan rice that was then wok’d, with a furikake seared ahi. This gohan deal is legit.
- October 15th, 2020, 8:35 am
- Forum: Epicurean Exploits - Food and Recipes
- Topic: It's been too long! Pizza!
- Replies: 1559
- Views: 92889
Re: It's been too long! Pizza!
Super combo!B. Buzzini wrote: ↑October 14th, 2020, 7:13 pm Lazy amateur here...store bought dough - caramelized onion puree(I did that) - wild mushroom - thyme - mozz - truffle oil - arugula. Yum!!
- October 15th, 2020, 8:35 am
- Forum: Epicurean Exploits - Food and Recipes
- Topic: It's been too long! Pizza!
- Replies: 1559
- Views: 92889
Re: It's been too long! Pizza!
Awesome. You will find that longer cold ferments really help with spotting, along with OO.C. Mc Cart wrote: ↑October 13th, 2020, 6:47 pm One more - proud of this one as it had the leopard spots all around. I'll have to remember to take pics after they come out, but I've got mouths to feed!
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- October 8th, 2020, 7:52 am
- Forum: Epicurean Exploits - Food and Recipes
- Topic: The NY Strip Steak is...
- Replies: 86
- Views: 3437
Re: The NY Strip Steak is...
I agree.Brian Tuite wrote: ↑October 5th, 2020, 2:56 pm The most over-rated cut of beef ever. There, I said it.![]()
I think chuck eye is the most underrated.
- October 8th, 2020, 7:49 am
- Forum: Epicurean Exploits - Food and Recipes
- Topic: Does Anyone Else Eat Everything?
- Replies: 101
- Views: 3687
Re: Does Anyone Else Eat Everything?
You probably already know this, but yeah, everything. I find food exclusions annoying but do enjoy modifying things in a way that suits palates. I once fed an entire party beef tongue, without telling them, and they loved it. How anyone could ever say beets are useless is beyond me. A sweet, earthy,...
- October 1st, 2020, 12:37 pm
- Forum: Epicurean Exploits - Food and Recipes
- Topic: My chives are flowering like crazy
- Replies: 11
- Views: 1395
Re: My chives are flowering like crazy
They are nice in a quick pickle as garnish.
- October 1st, 2020, 10:48 am
- Forum: Epicurean Exploits - Food and Recipes
- Topic: What did you cook tonight?
- Replies: 1804
- Views: 99667
- September 28th, 2020, 8:06 pm
- Forum: Epicurean Exploits - Food and Recipes
- Topic: What did you cook tonight?
- Replies: 1804
- Views: 99667
Re: What did you cook tonight?
We had leftover Turkey Breast from a lunch we hosted yesterday so I was going to make grilled Turkey and Jack sandwiches with avocado. Went up the market and all the avocados were due to ripen in about a week. So... I made Turkey Lasagne. [swoon.gif] I had made sauce a few weeks back from my garden...
- September 28th, 2020, 8:04 pm
- Forum: Epicurean Exploits - Food and Recipes
- Topic: What did you cook tonight?
- Replies: 1804
- Views: 99667
- September 24th, 2020, 6:39 pm
- Forum: Epicurean Exploits - Food and Recipes
- Topic: Your goto dry rub recipe?
- Replies: 20
- Views: 1869
Re: Your goto dry rub recipe?
I have my own version but in a sea of rubs, no matter. However! I have recently discovered toasted onion powder at my local purveyor. Yes, I have used onion powder just like you all have. But this stuff is a game changer. It has a depth and sweetness that you cannot get otherwise. I encourage you to...
- September 22nd, 2020, 6:07 am
- Forum: Epicurean Exploits - Food and Recipes
- Topic: It's been too long! Pizza!
- Replies: 1559
- Views: 92889
Re: It's been too long! Pizza!
Nice lines, very contemporary.
- September 13th, 2020, 10:37 am
- Forum: Epicurean Exploits - Food and Recipes
- Topic: What did you cook tonight?
- Replies: 1804
- Views: 99667
Re: What did you cook tonight?
- September 12th, 2020, 7:36 pm
- Forum: Epicurean Exploits - Food and Recipes
- Topic: What did you cook tonight?
- Replies: 1804
- Views: 99667
Re: What did you cook tonight?
Smoked short rib w soy, rice vinegar, chile honey, small batch worcestershire, bbq, glaze, on oak and hickory. Twice fried Belgian style kennebeck fries, chicken liver, heart, and duck fat pâté.
- September 9th, 2020, 9:16 am
- Forum: Wine Talk
- Topic: TN: 2005 Domaine Charvin Châteauneuf-du-Pape
- Replies: 11
- Views: 797
Re: TN: 2005 Domaine Charvin Châteauneuf-du-Pape
You will have to tell me what you think of the 05. I have some and they have been disappointing.Robert.A.Jr. wrote: ↑September 7th, 2020, 5:38 am Cool to read, I just grabbed some 04 and 05 Charvin off of WineBid for dirt cheap.
- September 5th, 2020, 10:50 am
- Forum: Epicurean Exploits - Food and Recipes
- Topic: FERMENTATION Thread
- Replies: 26
- Views: 3072
Re: FERMENTATION Thread
Awesome lineup! Salt and vinegar are first choices for taming bitter if you dont want to use fruit. You would be surprised how little vinegar it takes, like teaspoons.
- September 2nd, 2020, 12:57 pm
- Forum: Epicurean Exploits - Food and Recipes
- Topic: Pet Peeves - Epicurian Division
- Replies: 39
- Views: 2572
Re: Pet Peeves - Epicurian Division
There are very few recipes on Earth calling for two cloves of garlic that are actually good with only two cloves. "two cloves of garlic? Don't mind if i add 8" - my general motto Bingo! Also most store garlic has green making it bitter, blanching is critical. I like to confit garlic sous ...
- September 2nd, 2020, 5:49 am
- Forum: Epicurean Exploits - Food and Recipes
- Topic: What kind of pepper do I have here?
- Replies: 9
- Views: 1471
Re: What kind of pepper do I have here?
They look like New Mexico chiles. Great when green (roasted fresh), also great in a different way when they turn red (best dried). If they were longer I would have said Italian hots. This is as good a guess as any. Keep in mind peppers are open pollinating so there is the potential for crosses, par...
- August 13th, 2020, 12:22 pm
- Forum: Epicurean Exploits - Food and Recipes
- Topic: Favorite (non-psychedelic) mushrooms to eat?
- Replies: 48
- Views: 2300
Re: Favorite (non-psychedelic) mushrooms to eat?
They are the toughest to cook. Slice 1/4” thick cross hatch each side do a 3-4 minute braise in stock, dry, then some type of soy glaze and grill them.
- July 28th, 2020, 12:26 pm
- Forum: Wine Talk
- Topic: TN: 2004 Rhys Home Vineyard
- Replies: 4
- Views: 478
Re: TN: 2004 Rhys Home Vineyard
Synesthesia aside, great line.Keith Levenberg wrote: ↑July 27th, 2020, 3:41 pm ...But that aspect of it hasn't taken over because with airtime it segues back to the familiar profile with mellower, middleweight fruit packed with red rocks that make it taste like it was grown on Mars...
- July 28th, 2020, 12:14 pm
- Forum: Wine Talk
- Topic: “Wine Influencer” Charlie Fu featured on a podcast!!
- Replies: 42
- Views: 3285
Re: “Wine Influencer” Charlie Fu featured on a podcast!!
Saw this on IG this morning. About time.
- July 24th, 2020, 6:56 am
- Forum: Epicurean Exploits - Food and Recipes
- Topic: Chicago classic: Italian beef sandwich, with giardiniera
- Replies: 20
- Views: 2220
- July 23rd, 2020, 9:18 am
- Forum: Epicurean Exploits - Food and Recipes
- Topic: An Evolution of Pesto
- Replies: 17
- Views: 2052
Re: An Evolution of Pesto
Carrot tops also a great use here. They are technically an herb since it is parsley family.
When using variable greens(kale, beet, carrot) and I like to use lots of them, just a small dash of white balsamic can balance any bitter.
When using variable greens(kale, beet, carrot) and I like to use lots of them, just a small dash of white balsamic can balance any bitter.
- July 22nd, 2020, 7:22 pm
- Forum: Epicurean Exploits - Food and Recipes
- Topic: Chicago classic: Italian beef sandwich, with giardiniera
- Replies: 20
- Views: 2220
Re: Chicago classic: Italian beef sandwich, with giardiniera
Oh man. I was 40 before a good friend introduced me to these. What a revelation. I have had giardianiera in the fridge ever since, always with hot peppers. It compliments all kinds of salads and other dishes, a pantry staple.
- July 22nd, 2020, 6:42 am
- Forum: Epicurean Exploits - Food and Recipes
- Topic: Keto diet tips
- Replies: 56
- Views: 3448
Re: Keto diet tips
Keto is a great short term way to jumpstart metabolic changes. No more to add to the diet in particular that hasn't already been said.
I would add that transitioning out of a full keto diet you can maintain your fat burning ability with intermittent fasting and in particular fasted exercise.
I would add that transitioning out of a full keto diet you can maintain your fat burning ability with intermittent fasting and in particular fasted exercise.
- July 9th, 2020, 9:08 pm
- Forum: Epicurean Exploits - Food and Recipes
- Topic: An Evolution of Pesto
- Replies: 17
- Views: 2052
Re: An Evolution of Pesto
Pesto is a canvas not a composition. Well done!
- July 1st, 2020, 11:05 am
- Forum: Epicurean Exploits - Food and Recipes
- Topic: It's been too long! Pizza!
- Replies: 1559
- Views: 92889
Re: It's been too long! Pizza!
Also, need a crumb shot of this particular dough. It is interestingly different in shape and spotting from a sourdough.
- July 1st, 2020, 6:20 am
- Forum: Epicurean Exploits - Food and Recipes
- Topic: It's been too long! Pizza!
- Replies: 1559
- Views: 92889
Re: It's been too long! Pizza!
That looks fantastic!
- June 30th, 2020, 6:56 am
- Forum: Epicurean Exploits - Food and Recipes
- Topic: What did you cook tonight?
- Replies: 1804
- Views: 99667
Re: What did you cook tonight?
Happy 35th Anniversary to HRH Yukon Gold Crisps in Duck Fat House Made Crème fraîche Ossetra Caviar Malossol Garlic Chive https://i.ibb.co/9bMHMMz/EB100-BC4-87-C8-4028-AB2-B-00-AB52-A66857.jpg Foie Gras Sourdough Toast Apricot Coulis Hawaii Pink Salt https://i.ibb.co/sVG4G6S/27-F9-F7-EF-72-D7-425-B...
- June 30th, 2020, 6:54 am
- Forum: Epicurean Exploits - Food and Recipes
- Topic: New York City Restaurants
- Replies: 2589
- Views: 172523
Re: New York City Restaurants
Absolutely fantastic meal there last summer. Happy for them, depressed for us!
- June 26th, 2020, 3:23 pm
- Forum: Epicurean Exploits - Food and Recipes
- Topic: It's been too long! Pizza!
- Replies: 1559
- Views: 92889
Re: It's been too long! Pizza!
Why is this thread still going strong? When I think of pizza I think of the single easiest and most amorphous dish known to mankind, followed closely by breakfast hash. Chicago style, super thin and crispy, NYC wood fired oven, hell it is pretty bloody hard to make a bad pizza. A little known music...
- June 25th, 2020, 10:49 am
- Forum: Epicurean Exploits - Food and Recipes
- Topic: Ooni Discussion
- Replies: 64
- Views: 5647
Re: Ooni Discussion
** I'm also experimenting with my own sourdough starter now. It is slightly more difficult to dial in the hydration because I don't know the exact hydration of the starter, but the flavor is great. Your hydration for sourdough will stay similar around mid 60's. When you are feeding your starter it ...
- June 21st, 2020, 9:32 am
- Forum: Epicurean Exploits - Food and Recipes
- Topic: It's been too long! Pizza!
- Replies: 1559
- Views: 92889
Re: It's been too long! Pizza!
Sourdough 96hr ferment 700F in Ooni. Vegetarian with fresh garden english peas, confit herb tomato, ricotta, mozz. Arugula went on after.
- June 17th, 2020, 7:27 pm
- Forum: Epicurean Exploits - Food and Recipes
- Topic: It's been too long! Pizza!
- Replies: 1559
- Views: 92889
Re: It's been too long! Pizza!
A recent pie on the Ooni Koda. Too puffy to be called Neapolitan, but my dough stretching technique needs work when I go high hydration. Its certainly a skill that needs practice! pizza.jpg Try using 10% spelt, it will make your stretching worries a thing of the past. Makes window panes with zero e...
- June 17th, 2020, 5:13 am
- Forum: Epicurean Exploits - Food and Recipes
- Topic: It's been too long! Pizza!
- Replies: 1559
- Views: 92889
Re: It's been too long! Pizza!
I will have to try some different flours. I have done 96hrs at 38*F with 80% OO, 10% spelt, 5% hard red wheat, 5% AP and gotten excellent results several times.
I should have also mentioned I am doing sourdough, no added yeast.
I should have also mentioned I am doing sourdough, no added yeast.