b_p
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Posts posted by b_p
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13 hours ago, AustinMT said:
At that price, I’m a big fan to Taittinger Comtes. The Blanc de blancs and brut rose are both very nice. Personally I prefer the Comtes to Dom
Krug Grand Cuvée is also very nice, and right at your price point
Cristal is over $200. Great stuff, but to me not really better than Krug or a Comtes
2008 Cristal is worth the extra $50.
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15 hours ago, Roofle said:
I've yet to try WineBid, but I think I'm going to bite the bullet this year. My question is, come shipping time, how do those of you in Texas handle it? Is this my excuse to make a field trip to California? Do I store in-state there, then have a third party ship?
I fucking hate TABC.
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.
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1 hour ago, DDD Dad said:
Or better yet empty it and put in some Harlan to see their reaction.
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.
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11 hours ago, HenryJames said:
Oh hi.Nice find... Where is that?
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2 hours ago, texasdago said:
Tell me about some of the best Austin wine shops... where can you find more unique wines versus going to Spec's, Total Wine, HEB, etc.?
Try Twin Liquors, especially on Dollar Day.
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It's funny as hell because you know Jimbo would've never thought of that strategy.
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1 hour ago, HenryJames said:
Reisling, imo.
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2 minutes ago, Dr Fear said:
The foil is always going to increases the carry over. Probably would have been perfect without it. I personally get mine up to the temp I want in the oven accounting for a few degrees of carry over and then rest on a wood cutting board either uncovered or a very loose foil cover for 10 min or so then sear. It is likely better the way you did it but my way is basically foolproof as far as doneness.
Also, a tight foil wrap is going to have a steaming component that is going to mess up the sear. Also, after/during the sear you should be temping it somewhat to know exactly where you are at. Plan on 3-5 degrees carryover. The foil wrap was more like 10-15 degrees carryover.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?
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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)
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Introduction teleconference
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3 hours ago, DefinitelyNotHollywoodColt said:
I’m almost too scared to ask...but why on earth would you be taking a victory lap right now on your “this is the flu” call?
What did hannity and rush tell you today?Victory lap? There are no winners here - I just want to know what the true intellects like yourself are thinking these days.
Wine
in Food and Travel
Posted
I appreciate your excellent taste