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creeper

Certifiably Surly
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Everything posted by creeper

  1. creeper

    Wine

    If money is no object and she wants Grenache, get her a bottle of Rayas.
  2. If you received the full array, you should still be protected.
  3. Quick to respond, you'll be in a car within a few minutes, and definitely the way to go from LGA to midtown.
  4. Hate to bring the bad news, but I cruised over to the Steck and Mopac location for lunch yesterday only to find it permanently closed.
  5. This morning's breakfast at Juan in a Million, subbed refrieds for charro beans.
  6. The proper way to melt the cheese while reheating in a skillet is to heat your slice both crust-side and cheese-side down. If you start cheese-side down, then flip your slice, the crust will crisp up in the cheese/pepperoni oil.
  7. creeper

    Wine

    Texas' Burlotto importer got their drop last week, so for those who want to check out his Pelaverga, now's the time...
  8. creeper

    Chineez

    It's good, though I wouldn't necessarily put it above China Fam, Seven Spice, etc. Check out Bamboo House as well... just opened.
  9. creeper

    Wine

    Robert Parker bears a lot of responsibility for the oaked-up, jammy, high-alcohol nonsense that point-chasers salivated after and that frequently displaced more traditional wines. Thankfully there's been a move back to more restrained wines in the last decade plus, and many producers who went overboard on the RP train are coming back to earth, in part, I'm sure, because there's a growing market for more restrained wines. As someone who drinks a lot of Burgundy, N. Rhone, and Piedmont, this is a welcome development. I don't think his influence was all bad, but I do think there's a lot of bad wine out there today that's the equivalent of the pre-RP thin and shrilly stuff, only now it's amped up with oak staves (or worse), mega purple, RS, high alcohol, etc. All that said, there's probably never been a better time to drink wine than now. And I actually subscribed to the Wine Advocate again recently, for the first time in 20+ years, because of William Kelley's coverage of Burgundy and, to a lesser extent, Bordeaux.
  10. The Kusama exhibit at the Hirshorn is awesome.
  11. I assume you're using 00 pizza flour, like Caputo. I'd dial down the hydration, maybe start with a recipe like the AVPN one, which comes in closer to 58% - 62%. That sounds low, but with a proper fermentation 00 flour will absorb a ton of moisture, so the dough will likely feel much wetter than you'd expect. If you use the AVPN approach, I'd recommend less yeast and a 24 hour (room temp) ferment. https://www.pizzanapoletana.org/en/ricetta_pizza_napoletana
  12. What flour are you using and what's your current hydration?
  13. King is excellent and only a few blocks away. They usually have fish on the menu... reservations recommended.
  14. There are a couple of good bakeries in Montmartre... Goutte d'Or (pastries, no viennoiseries) and Atelier P1 (great chaussons).
  15. For Travis County, use this. I voted on Middle Fiskville this morning, and it took just under an hour.
  16. Another nice thing about buying from Flannery is that you end up dealing with Bryan Flannery directly. Despite the accolades, it's still a small, family-run business, and Bryan is the nicest guy. They'll also age stuff to order, so if you want beef with 60 or 90 days on it, it's your place.
  17. creeper

    Wine

    Austin Wine Merchant has probably the best selection of classics for an independent shop. Very strong in Burgundy and German riesling and pretty solid in Italy, N Rhone, domestics. Lolo for natural wine.
  18. My business accounts are with Frost, and, yes, I've just been emailing all supporting docs, etc. to my banker.
  19. I think Sicilian is the way to go when using a home oven. Kenji has a decent primer here. I prefer par baking the dough, but if you give it enough time, you'll get a nice raise, resulting in an airy, crunchy dough without much effort. Sicilian dough also solves the problem of stretching the dough... it's a gentle stretch into the corners of the baking pan. For NY / Neapolitan style, heat your stone for much longer than you think you should (I heat my on my propane grill), use an upper rack, and try to get the top element to come on during the bake time to cook the pizza from the top as well.
  20. You're in for a treat. Place is dope.
  21. I have friends who refuse to go because of that. And the restaurant doesn't allow corkage. According to Jorge, who runs the wine program, the plan is to have a similar approach when they re-open Le Veau d'Or on the UES... that should be interesting.
  22. Arguably the most exciting wine program in the city as well.
  23. creeper

    Chineez

    Din Ho is solid for BBQ. Check out China Family's new location on Airport at Guadalupe for solid Sichuan. I haven't tried the Americanized dishes but the Sichuan dishes tend to be pretty great, and it's BYO. Super friendly staff.
  24. creeper

    Wine

    Well, shit. Now find some Selosse.
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