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

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 when you say "this g...

Matsutake gohan rice that was then wok’d, with a furikake seared ahi. This gohan deal is legit.

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!!

Super combo!

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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Awesome. You will find that longer cold ferments really help with spotting, along with OO.

Brian Tuite wrote: ↑
October 5th, 2020, 2:56 pm
The most over-rated cut of beef ever. There, I said it.

I agree.

I think chuck eye is the most underrated.

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,...

They are nice in a quick pickle as garnish.

Chris Blum wrote: ↑
September 30th, 2020, 9:57 am
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Bravo!

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...

Bdklein wrote: ↑
September 25th, 2020, 10:45 pm
Fluke (summer flounder) I caught myself:

Love flounder and you always get extra kudos for catching your own food. Looks great!

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...

mike pobega wrote: ↑
September 21st, 2020, 4:44 pm
Just a bump. Detroit pie is where its at.

Nice lines, very contemporary.

Brian Tuite wrote: ↑
September 13th, 2020, 9:25 am

Kenny H wrote: ↑
September 12th, 2020, 7:36 pm
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.

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Appetizer sized! Perfecto!

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.

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.

You will have to tell me what you think of the 05. I have some and they have been disappointing.

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.

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 vide. That...

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...

TimF wrote: ↑
August 13th, 2020, 6:18 am
I picked up some king oysters this morning. I’ve never had them before. What are some ideas for preparation?

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.

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...

Synesthesia aside, great line.

Saw this on IG this morning. About time.

TimF wrote: ↑
July 23rd, 2020, 8:38 pm

The next day I’d make a roux with butter and add the leftover juice. Best gravy ever. I’d pour that over French fries and cheese curds for a world’s best poutine.

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.

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.

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.

Pesto is a canvas not a composition. Well done!

mike pobega wrote: ↑
June 30th, 2020, 3:46 pm
Can't stop. Won't stop.

Also, need a crumb shot of this particular dough. It is interestingly different in shape and spotting from a sourdough.

That looks fantastic!

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...

Robert Dentice wrote: ↑
June 29th, 2020, 9:02 am
Fantastic meal at The Four Horsemen:

Absolutely fantastic meal there last summer. Happy for them, depressed for us!

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...

** 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 ...

Sourdough 96hr ferment 700F in Ooni. Vegetarian with fresh garden english peas, confit herb tomato, ricotta, mozz. Arugula went on after.

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...

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.

Ok, I've gone through many of the 27 pages of posts over the last day trying to find how people are cooking their pizza. So many pages and so many great recipes, but there has been so much time that has passed and refinements made by many of you. If you are interested, please let me know you curren...

That note sounds exactly like what I want to be drinking, even on a hot day!

sourdough 84hr cold ferment 10%spelt 5% hard red wheat 68%hydration 10% starter 89DB1924-956F-4C99-9F47-51F6590027E3.jpeg bbq harissa preserved lemon smoked chicken castelvetrano olive cilantro 0012BE41-45EC-4558-90D6-3D49E20EF539.jpeg bavarian style whole mustard fresh iowa horseradish caramelized ...

mike pobega wrote: ↑
June 13th, 2020, 11:02 am
Yesterdays 86 percent hydration pie. 40 hours cold ferment. I am real happy with the direction my dough has taken in the last few years.
Fried eggplant strips, cherry tomatoes, mozzarella

Beauty!

I think PBJs are good but we don't eat them. Now PB, banana, bacon, you bet. I will only admit this once but as a kid, PB, mayo, velveeta, pickle. Not from a parent, we made it up. BTW- if you can find the "Old Home" all natural peanut butter in the refrigerated section, it is delicious. Otherwise n...

Can we all just pause for a minute to recognize the improbability of Alfert praising a domestic syrah? I was almost sure his fellow twig and dirt cult would be along shortly to scold this indiscretion! Come on, Kenny-Boy, I’ve been praising Halcon for quite some time! So yea, they are few and far b...

Can we all just pause for a minute to recognize the improbability of Alfert praising a domestic syrah? I was almost sure his fellow twig and dirt cult would be along shortly to scold this indiscretion!

Have you had the 2010? I did not find this bottle jammy at all. Because I don’t send jammy shit!! 😂. I remember some vines were grafted over, a shame it is these. The bottle I had before sending 2 more to the Cuban Muscle was so savory, I had to leave it to the expert. The bottle I had was full of ...

Veggie curry with garden turnip and radish greens, toum garlic sauce, canned garden tomato jalapeño relish, duck eggs from my buddy boiled then sous vide for max goo. 6406CE2D-77F2-4EE4-8275-AAAC9D2ACF55.jpeg 44186EBC-AE03-40E0-92AE-6367D06C8537.jpeg And some duck. D211A9B5-C447-49E6-9DAF-1A8BE7E086...

Tangent I’ve been ‘Food Savering’ Jorge bones in the freezer for a while. Today I have a stock simmering. I’m trapped at home all day anyway with a pork shoulder on the Weber. I’ll report on the stock. As someone who regularly stashes bones in the freezer I would highly recommend a pressure cooker ...

Tangent I’ve been ‘Food Savering’ Jorge bones in the freezer for a while. Today I have a stock simmering. I’m trapped at home all day anyway with a pork shoulder on the Weber. I’ll report on the stock. As someone who regularly stashes bones in the freezer I would highly recommend a pressure cooker ...

Tangent I’ve been ‘Food Savering’ Jorge bones in the freezer for a while. Today I have a stock simmering. I’m trapped at home all day anyway with a pork shoulder on the Weber. I’ll report on the stock. As someone who regularly stashes bones in the freezer I would highly recommend a pressure cooker ...

so 2 weeks later and last night there was a small package by my door.. i tried a quick hit and was amazed by the depth of the clean pepper taste but really wanted to wait for eggs this morning, and damn i'm glad i did! it's really just deep unadulterated pure pepper flavor with enough fruit and hea...

LMD Ermitaño wrote: ↑
April 27th, 2020, 10:36 am
After a rather strange blind online wine session, I made a simple dish of linguine with scallops & salmon roe. Total cooking time around 25 minutes.

Shoot sorry I missed this, Noel. That is a brilliant "simple" dish. Thanks for the reminder!

Beautiful, nicely done! I am doing a bunch of sourdough but still working on technique. Of course I went to order a bunch of baking tools from Amazon and everything is a few weeks out, of course. Anyway, it has been fun. I supplied several friends with starters and there is now a sort of baking comp...

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