Bearlyhangingon
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Posts posted by Bearlyhangingon
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Having spent a fair amount of time in Wisconsin over the last couple of decades, I can confirm that it is a terrific drinking state. It seems there is a bar on every corner, including in the small towns. Once went to a high school baseball game in N. Wisconsin and the concession stand sold beer (and brats of course).
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4 hours ago, AustinMT said:
This is the correct answer -- double-hinged waiter's corkscrew. Pulltap is a good brand. For older corks, get an Ah So or, even better, a Durand https://thedurand.com
absolutely this. Pulltap is terrific. I've run through a bunch and it's the best by far imo. Ah so is great for the older corks...they are long and often soft (double entendre not intended).
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I like Heitz, but I'm I fan of more old school, less extracted style.
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The fiddle is tremendous. I great Strait pedal steel song is Nobody in His Right Mind Would Have Left Her. Another timeless song.
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I celebrate the entire scotch whisky catalog, though I favor Islay whiskies. One of my non-Islay favorites is from Campbeltown and seems to get little play in the US...Springbank. The Springbank 10 and 15 are not too hard to find. Both are terrific.
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I believe this is one of the greatest songs (not limited to country) ever recorded. It seems to get lost in the shuffle, including among Strait's other songs. So, I suggest it should be celebrated:
Amarillo by morning, up from San Antone, everything that I've got, is just what I've got on, when that sun is high in the Texas sky, I'll be buckin' at the county fair....
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13 hours ago, Landomatic said:
Carbonara
I still have some tweaking to do on this. Seems so simple, but I still don't have it quite right. I'm at a "pretty good, not great" level right now.
Started with some fresh pancetta which ended up being really rich. I think the stuff I bought was pretty stout and I probably used a little too much. Might try it with guanciale next time.
Cubed that up using about half of what's pictured above. Probably could have gone with about 1/4 or 1/3 and the cubes could have been a little smaller. Ratios in the end were definitely a little off. Little too heavy on the meat regardless of what kind.
Only other ingredients are EVOO, eggs, pepper, pasta and parmigiano reggiano. Went with 2 eggs and one egg yolk. Again, that ratio didn't end up perfect, was a little too eggy for my liking. Whisked them together with some parmigiano reggiano and pepper to create the sauce.
Get the pancetta browning in a few tablespoons of EVOO while the pasta cooks.
Good and browned up and heat reduced.
Add pasta and toss together with the pancetta. I used bucatini because I like it, but any long skinny noodle will do. Again, for ratio purposes, I think this needed about double the noodles. I used a half a package and I think it needed the whole box with the amount of egg and pancetta I had.
Turn the heat off (this is probably the most important thing I've learned so far) and add a scoop of pasta water and the egg mixture. In the past, I've kept the heat up and ended up with somewhat of a scrambled egg mixture. Reducing the heat makes it melt together much better for the creamy substance you're looking for.
Finished with a little more freshly grated parmigiano reggiano and pepper (more pepper wasn't necessary).
To summarize (and for my future reference), this served 2 people and should probably have served about 4. Needed double the noodles to serve 4 or half the meat and sauce to serve 2. End result was really rich and cutting down eggs and pancetta or increasing bucatini should have taken care of this.
Looks awesome. In my experience, cooking the pancetta for a bit longer to brown and crisp it up some more helps cut down on the salt and richness.
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8 hours ago, bularry1 said:
I'll admit I've never had an Aligote. How was it? what is the flavor profile?
minerals upon minerals are what I taste...though I lack a discerning palate. I have had a number of aligotes and find them refreshing and great to drink with all kinds of food...seafood, chicken, salads and white fishes. Plus, they are a fraction of the price of chardonnay burgundies.
Here is a great article about them: https://www.nytimes.com/2017/07/06/dining/white-wine-burgundy-aligote.html
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On 4/13/2018 at 9:00 PM, dcbc said:
Any dead/weak spots in the house wifi. We're about 2,500 sqft and have been really happy with 3 google wifi units. Our cable internet originates in a corner bedroom downstairs. So I have another one downstairs and one upstairs. The mesh setup is great.
You sound like you have an Apple family. So maybe there's something in that ecosystem that does the same. Otherwise, the Google stuff is super easy to set up, has good speed, and works well.
I second Google wifi. Very easy to set up and works great. We switched from an Apple airport with several airport expresses and have had no problems using our Apple products on the Google system.
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On 4/7/2018 at 12:00 AM, wutang75 said:
My absolute favorite band. Love I Should Live in Salt, About Today, I Need My Girl, Slow Show. Went to LA a few weeks ago just to see them play 4 songs at IHeartRadio concert. No other band gets to me like they do - a great band to listen to when you travel a lot for work. I love to sit in an airport and listen.
No doubt...a great airport listen. Forgot about Slow Show. Great song.
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On 4/11/2018 at 9:47 PM, Poolflood said:
Yeah. Just went through 6 pints we had delivered. Holy fuck it's all good
Great stuff, indeed. They make the chocolate in house. I was raised on Blue Bell, but (heresy perhaps) I think Graeters blows it away.
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4 hours ago, HenryJames said:
Gudetama approved.Good? I love vouvrays and other Loire valley chenin blancs but rarely see savennieres.
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Ardbeg Uigeadail - It is peat plus, but delicious.
Ballantines and Famous Grouse are good daily drinker blends. I think Ballentines is very underrated...and cheap.
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Probably not what you are looking for but perhaps it will pay off on the way home...Lake Wine Kitchen and Bar at the airport is a great place to hang out while you wait for your plane. Good non-traditional wine choices and the salmon is surprisingly good (i.e, excellent for general airport food).
https://www.mspairport.com/sites/default/files/attachments/0218_Menu_LakeWine.pdf
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sorry to spam the thread, but Carin at the liquor store deserves a post..
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1 hour ago, Jack Straw said:
Agree with this. Saw them in Boston in October, and will see them in London in June. Hope they come to Texas outside of ACL.
So good live...
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Anybody tried it? French pot ice cream. I'm a big fan of the double chocolate chip. Huge chunks of chocolate.
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13 hours ago, HenryJames said:
The other burgundy white, imeaux.Awesome. Love aligote. And good bang for the buck.
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*thread jack alert*
So, my son is singing at carnegie hall in a couple weeks and i am flying up to watch. Staying across the street from CH for two days. I will be at the mercy of uber.
He loves italian food so would like a solid rec in that general area. Would prefer casual with real deal italian food if possible.
Finally, I have 1 day with him, planning on the 9/11 memorial, what would be stop #2? Museum of nat history is around the corner, considering that.
Ill Tinello on 56th is fantastic. Old school northern Italian. I suspect they haven’t changed the wallpaper since we he 70s.
I have eaten there numerous times and never been disappointed. I have also never eaten off the menu..usually follow the waiter’s recommendation. Ceasar made tableside, too.- 1
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15 minutes ago, TwiceHorn said:
Kindly elaborate on this butter basting thing?
What's the latest and greatest on the "reverse sear?"
I butter baste to finish my steak after sous viding . Get the cast iron blasting hot with a bit of canola oil. Sear the steak for a minute on one side, flip the steak, drop in two or three large pats of butter. Baste the steak with the melted butter for a minute or so. Viola!
Serious Eats has touches on the butter basting here:
https://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
Even if you don't sous vide, the guide will work for reverse sear I think. Hope that helps.
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Anybody like The National?
Celebrate the whole catalog but, if I had to choose my favorite song, it would be About Today.
Green Gloves is a good deeper cut.
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brunson is so strong
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32 minutes ago, Dontshootrude said:
I have been doing an increasing number of my steaks in the oven and then finishing in cast iron lately. Butter basting is legit.
I agree with cast iron and butter basting. Like to sous vide then finish that method. As good as you can do at home, in my view.
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Great story...and sounds like a great life. RIP
Help plan our Scotland/northern England trip
in Food and Travel
Posted
I have hunted red stags in October between Glenfinnan and Arisaig in the western highlands, which is not far from Fort William. Gorgeous country. Glenfinnan is best known for the Harry Potter viaduct, but it is also where Bonnie Prince Charlie began the Jacobite rising. There is a cool monument there.
Just down the road from Glenfinnan is Maillaig. There is a ferry from Mallaig to Invernie, Knoydart, which is where the Old Forge Pub is located. It's the most remote pub in Britain. It's a cool excursion.
https://www.theoldforge.co.uk/
And I agree with the above post about Glencoe. It's a beautiful area to drive through.
Glenfinnan Monument: