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  1. O

    Cooking Tricks

    I put the buns on them after I take them out of the water.
  2. O

    Milk Freshness

    Well done.
  3. O

    Cookin' up some sheep ribs tonight...

    On the potatoes - is that what came out your butt?
  4. O

    Milk Freshness

    Pure milk from a cow doesn't 'spoil' - it ferments. It may not be terribly appetizing, but I have eaten pure milk that sat in a glass bowl covered by cheesecloth for six weeks (unrefrigerated). It tasted like sweet cottage cheese. I ate plenty of it and once I was past the notion of it being...
  5. O

    Dry Aging Meat in your Refrigerator.....

    I bet somewhere like maybe the Pyrenees they eat that crust and hallucinate. Ahhhh to be Pyrenean.
  6. O

    Dry Aging Meat in your Refrigerator.....

    I could eat that right now. Can you really not salvage the crust?
  7. O

    Lamb Rack Recipe ....

    Sounds like you have been trying to get the Cheesecake Factory account. I'll give it a try though.
  8. O

    Carnitas

    Manana :beer:
  9. O

    Carnitas

    lol - I remember that - you asked if they were his big boy shoes :D
  10. O

    The Wine Thread

    I am part of that 1%, sorta kinda. I get a tremendous headache from reds, as well as from cured/smoked cheeses and meats (salami, bacon et cetera). If I know some tempting red wines will be on the menu, I take an antihistamine) before and after. it works. I say sorta kinda because I...
  11. O

    The Wine Thread

    Not as bad as a Raffo.
  12. O

    The Wine Thread

    People sometimes refer to shiraz here as the "Aussie cab" (even though shiraz/cab blends are typical) and I think it has led to confusion on both sides of the Pacific. I suspect people started to think shiraz is an Australian term for cabernet.
  13. O

    The Wine Thread

    Problem is, Aussie distributors shamelessly (maybe innocently but I doubt it...) tout the stuff sold here as the same stuff the Wine Spectator et al raves about in the States. Most wine is sold in distributor-owned bottle shops, which are co-owned by big grocery chains. So the buyer just has...
  14. O

    The Wine Thread

    I think the train on that label is a Russian fast train from the twenties or thirties. Cool.
  15. O

    The Wine Thread

    Also have you followed the Hardy Rodenstock affair? I sold some high-end stuff I'd had cellared for two decades (82 Margaux en magnum) just before he made a mess of things.
  16. O

    The Wine Thread

    I think Aussies might buy California wines just to snub the domestic labels, who have, frankly, abusing the market's loyalty by providing a plethora of headache-in-a-bottle reds. Aussies are big on New Zealand suavignon blancs, which are in a good cycle, but the Aussies are into it as much to...
  17. O

    The Wine Thread

    Do you thing California wineries are going to try selling in to the Australian market? With the huge rise in the Aussie dollar vs the US dollar, it could be a good move. Australians are generally fed up with their winemakers, and might be open to imports.
  18. O

    The Wine Thread

    Alright alright. What happened to California cabs after the seventies? Chards went through an awesome period in the eighties, witness Sonoma Cutrer les Pierres, but at the same time cabs just got so average... I blame the Trader Joes effect for encouraging the wineries to strive for...
  19. O

    The Wine Thread

    Yeah but who has that much time? My way's better. Also, the whole red/meat white/chicken thing. What goes with fish? I'm having a can of tuna for lunch...
  20. O

    The Wine Thread

    What is the proper cabernet/chardonnay ratio when making a rose? And does it matter if I use a merlot instead of a cab?
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