Everything posted by b_p
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I pledge to post more pictures of this STEAK
Nailed it this time.... thanks for the tip. Cooked the sides separately and went straight to the plate after the sear.
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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.
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Jimbo 2021: Meemaw's Got a Brand New Bag
It's funny as hell because you know Jimbo would've never thought of that strategy.
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I pledge to post more pictures of this STEAK
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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I pledge to post more pictures of this STEAK
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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Wine
A couple more good value Syrahs
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Lego: a highly sophisticated inter-locking brick system
Some quarantine projects
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Wine
She makes some pretty good Pinot
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New women’s bb coach
Introduction teleconference
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Coronavirus Impact on Travel
This is amazing... not one UAL plane in the air right now in this snapshot from Flightradar24
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Wine
A few additions The Guigal is excellent at $25
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Wine
If the Quintessa is the Cabernet, $121 is a steal. And it's really good.
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Wine
I really enjoy K Vintners and this is a good one
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Coronavirus Impact on Travel
Victory lap? There are no winners here - I just want to know what the true intellects like yourself are thinking these days.
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Coronavirus Impact on Travel
What do you think now, chief? Also, trying to politicize this is exactly what an extremist would do, whether right or left.
- Tell Me About Texas a&m
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Coronavirus Impact on Travel
Most are worried about catching this virus, rather than what happens if/when you catch it. It’s extremely contagious, just like the common cold. However, it’s also just as bad as catching the cold, or flu, for all of the population that isn’t normally susceptible to mortality from either of these ailments. It’s bad for the elderly, and those with compromised immune systems, just like the cold and flu. When you hear of a person dying of natural causes, this is usually what it is.... they caught something their body couldn’t deal with, but something that is mostly minor for the rest of the population. You have to ask yourself what you think is worse here.... an unprecedented impact on the world economy driven by fear rather than actual basis, or spreading what is effectively another version of the common cold or flu. The panic is the real thing to be afraid of, and the lack of leadership, all over the world, only makes it worse. Its quite possible, likely probable, that the hysteria created around this causes more death than the virus itself. Hospitals flooded with people with cold symptoms, who would normally self treat at home, versus the truly sick that need medical attention that’s no longer available as a result of this panic. There’s no good answer here but the bottom line is this showed us everything that’s wrong with the “system” and we have no reasonable plan for dealing with any of this. Everyone across the world is taking a shoot from the hip approach and it seems a lot of the decisions are based on what someone else has done rather than a true, scientific, risk-based measure. This would literally be 28 Days Later if it was really a 50% or 90% mortality rate. That’s the scariest part about this whole thing. We’ve removed literally trillions of dollars from the worlds economy with even more on the way as restaurants are forced to be closed - who’s going to pay that waiters rent when they don’t work for 2 weeks, or the other bills that pile up? This is absurd and anyone thinking there’s just going to be a government bailout is drinking Jim Jones koolaid.
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Wine
82 Krug was great... felt young with a lot of effervescence and acidity, however was dominated by the brioche, buttery notes. A fantastic wine. The Zilliken, at 16 years young, was also amazingly youthful. And such a great value. Stock up if you can find it. We paired it with some spicy Indian cuisine and it was a great match for the spice. Overall a great wine.
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Wine
A few more with a couple from off the beaten path. All outstanding.
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Wine
The 2001 is excellent... in my opinion second only to the d’Yquem among the Sauternes of that vintage. Enjoy your bottles.
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