Jump to content

b_p

Certifiably Surly
  • Posts

    481
  • Joined

  • Last visited

Everything posted by b_p

  1. b_p

    Wine

    I appreciate your excellent taste
  2. Bacon wrapped scallops with a side of bacon.
  3. b_p

    Wine

    2008 Cristal is worth the extra $50.
  4. b_p

    Wine

    A lot of places will let you send them your own FedEx label and ship from "yourself" to yourself in Texas. I've done this with a number of places out there.
  5. b_p

    Wine

    Just my opinion, obviously, but when I’ve put Harlan up against other, more affordable bottles, it’s never won. I’m not a fan.
  6. b_p

    Wine

    Nice find... Where is that?
  7. b_p

    Wine

    Try Twin Liquors, especially on Dollar Day.
  8. Nailed it this time.... thanks for the tip. Cooked the sides separately and went straight to the plate after the sear.
  9. b_p

    Wine

    Highly rated Bordeaux blend from the makers of Harlan Estates. I've never had it, but it appears to appreciate in value quickly. $600/btl would be a good price. The 2014 and 2013 are both going for over $800. If you can do it, I'd buy a 3-pack.
  10. It's funny as hell because you know Jimbo would've never thought of that strategy.
  11. b_p

    Wine

    Reisling, imo.
  12. Yep, I figured it might've been the foil wrap. What would you recommend if you want to do a sauce or a sauté after the sear? Just let it sit uncovered? Or forego that step and cook some bacon in anther pan to do the sauté?
  13. b_p

    Wine

    Really damn good
  14. Surly reverse sear pros.... I'm a newbie but I thought I was going in with a strong plan. Tell me where I went wrong. - 18 oz Wagyu NY strip (HEB was open) - Dry aged in the fridge for 5 days - Took it out of the fridge 30 minutes before going into the oven and dusted with a layer of salt on both sides - Preheat oven to 200 - Cook for 20 minutes, probe it at 85 degrees... put in for a total of another 20 minutes, probed at 110 degrees - Removed and let it rest for 10 minutes - Preheated my cast iron skillet on high heat (it was really fucking hot) - Drizzled a little oil on both sides of the steak - Dropped in the skillet, exactly 1 minute on each side - Removed from the skillet, wrapped in foil, then proceeded to sauté some shrooms and onions in the skillet. Probably sat in the foil for another 10 minutes. I opened it up and poured the juices into the onion - Cut it open and dammit if it isn't medium to medium well. I was shooting for rare to medium rare Any advice on where I went wrong? ps.... tenderness was unbelievable as was the flavor, but slightly overdone for my taste. Money shot (looks better than it was, unfortunately)
  15. b_p

    Wine

    A couple more good value Syrahs
  16. b_p

    Wine

    She makes some pretty good Pinot
  17. Introduction teleconference
  18. This is amazing... not one UAL plane in the air right now in this snapshot from Flightradar24
  19. b_p

    Wine

    A few additions The Guigal is excellent at $25
  20. b_p

    Wine

    If the Quintessa is the Cabernet, $121 is a steal. And it's really good.
  21. b_p

    Wine

    I really enjoy K Vintners and this is a good one
  22. Victory lap? There are no winners here - I just want to know what the true intellects like yourself are thinking these days.
×
×
  • Create New...