SteveTimko's Profile

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Best tasting broth sold in a store?

Okay, I tried the Rachel Ray today and I'd have to rank it as the best tasting so far. The funny thing is that the Kitchen Basics advertises it is made with McCormick spices but the thing that makes Rachel Ray's taste better to me isn't the chicken flavor, which is mild, but the spices.
It is still not great. I'm going to try others.

Sep 14, 2014
SteveTimko in General Topics

Looking for wine to lay down 20-25 years

Rose is a not a 20-year wine.
I would look at German spatlese rieslings from reliable producers. Spatlese is off-dry, but not quite a dessert wine. I'm drinking Bollig-Lehnert spatleses from 1989 that are fabulous. I bought them as a library releases from K&L Wines for $18 a bottle.
If you live in the San Francisco area, K&L Wines can make some great suggestions for riesling and other wines. So can Paul Marcus Wines in Oakland and North Berkeley Imports. North Berkeley is an importer of Pibarnon, by the way.
I would rethink not including some Ridge zinfandels. I'm drinking them from the early 1980s and they're holding up nicely.

Sep 10, 2014
SteveTimko in Wine

Looking for wine to lay down 20-25 years

When I look at Wine Searcher Pibarnon is $40 or the low $40s, although no 2012s yet.
My 1993 Pibarnon is still young.

Sep 10, 2014
SteveTimko in Wine

Looking for wine to lay down 20-25 years

I pretty much agree with JBL but I'd add another option: Bandol.
The 2011 Domaine de la Bastide Blanche Bandol, a basic bottling, can go two decades.

http://www.klwines.com/detail.asp?sku...

2012 was a problem vintage in many places but Bandol is on the Mediterranean and is generally less affected by climate than other places.
So look for basic Tempier (the single vineyards are out of your price range) or Bastide Blanche, Terrebrune, Pradeux or Pibarnon.
Another option is to call the Kermit Lynch store in Berkeley. They're generally pretty straight up with me.

Sep 09, 2014
SteveTimko in Wine

Korean food suggestions in Garden Grove/Long Beach area?

Any feelings about Shinjuku Izakaya or BBQ Night?

Sep 02, 2014
SteveTimko in Los Angeles Area

Best tasting broth sold in a store?

Thanks all for your comments.
My local store carries Kitchen Basics and I bought a carton. It's the best I've tried, but still has too many odd flavors. I will look for others to try.

Aug 26, 2014
SteveTimko in General Topics

Help me choose my wedding wines!

For that price range, I've had good luck with Bex Riesling.
Mark West pinot noir actually tastes like pinot noir. buy a bottle and see if you like it. I saw it on sale at Walgreens for $9.

Aug 26, 2014
SteveTimko in Wine

Best tasting broth sold in a store?

What's the best tasting broth you can buy in a store, preferably chicken broth? Is it purposely left kind of bland so as to not interfere with other tastes?
I've tried Swanson, Campbell's and Progresso and they're all about the same. Plus they have that god awful aftertaste.

Aug 17, 2014
SteveTimko in General Topics

Reno Chowdown: Delicious foie gras at Fourth Street Bistro

Foie gras turned up as an issue in a review of Fourth Street Bistro on another web site. Plus foie gras protesters held a demonstration in Reno seeking a ban here like they had in California. A lot of people have never tasted foie gras. So I decided this would be an issue for the Greater Reno Grub and Gripe Group to explore at Fourth Street Bistro. We did and the unanimous verdict: Foie gras is frickin’ delicious.
All four of us who went have had foie gras before. The first two times I tried foie gras I was indifferent. In the hands of an unskilled chef it can be tough with odd liver flavor. Then I had it in Los Angeles at a wine tasting where it was served on top of a steak. Wow. My opinion about foie gras, which is made from goose or duck liver, turned around completely.
I figured if anyone could make good foie gras in Reno it would be the 4th Street Bistro. Foie gras was our first entrée. It was pan seared and we got two pieces served on the center of the plate. It was framed by sprouts and had a strawberry reduction on the plate behind it and slices of bread on both sides.
The taste and texture was exquisite. Like buttah. With a perfectly crispy skin. Like that fat on a good steak that you are glad you ate and didn’t throw away. There was also a mild liver flavor. Quite delicious but also quite rich. RevAndy talked about how he once built a whole dinner around several kinds of foie gras and by the time they got to the entrée they were pretty much foie grased out. I used the bread to soak up the strawberry reduction.
I brought a 1995 Foreau Vouvray moelleux to go with the foie gras. This is a sweet wine with lots of acid. Fourth Street Bistro provides a small glass of Moscato. This is a sweet, slightly sparkling Italian wine. The consensus of the group is that if you were just eating the foie gras, the Vouvray paired best, but if you mixed the foie gras with the strawberry, the Moscato worked best. Vouvray moelleux is not common. Craft Wine and Beer has a 2005 for $30. Corkage at 4th Street Bistro is $20.

Aug 15, 2014
SteveTimko in Southwest

Great Pinot Noir under $20 -- Is there such a thing?

I heard they had some bret problems when they went back to the Santa Cruz fruit from Carneros. Do you know anything about that?

Aug 12, 2014
SteveTimko in Wine

Korean food suggestions in Garden Grove/Long Beach area?

So I found Mo Ran Gak Restaurant in Garden Grove and I'm perfectly content eating there. But I'm wondering if there's a newer or more interesting Korean restaurant to try?
I love barbecue, bulgogi, hot pots, jap chae, and especially the banchan.
Any suggestions for some other place to try? It will probably just be me, so something that requires groups doesn't work.

Aug 11, 2014
SteveTimko in Los Angeles Area

Sulfite free wines

So then what's your policy on bottles with secondary fermentation? I bought two bottles of the 2004 Domaine Barmes-Buecher Riesling Steingrubler. The first was quite good. The second had secondary fermentation. I bought several others out of the Dressner line that had secondary fermentation. I'm guessing it is average of about one out of 15 for the wines I buy without added sulfur. That makes me leery.
Should customers be able to bring back wine with secondary fermentation for another bottle? Or should it be, like Joe Dressner said, that the customer eat the price of the wine as a way of supporting this kind of winemaking?

Aug 10, 2014
SteveTimko in Wine

Reno: Outstanding Mexican dish called molcajete at Muri Chuy's Mexican Kitchen

I’ve found my new favorite Mexican dish in the molcajete at Mari Chuy’s Mexican Kitchen. It’s got wonderfully cooked vegetables and meats that provide a variety of intense flavors. Despite the intensity, it never loses its delicacy so it remains a gourmet dish.
Molcajete refers to the stone cauldron in which the food is served. I’ve only had it at one other place, Los 4 Vientos. I like them both but the styles are different. At Los 4 Vientos the meat, vegetables and cheese is served in a bubbling sauce. It’s like the presentation of the hot, bubbling sauce is an important part of the experience. Check out my YouTube video of a Los 4 Vientos molcajete.
https://www.youtube.com/watch?v=xiUoh...
At Mari Chuy’s, there’s no sauce, or at least not much. It seems most of the meat and vegetables are grilled and then placed into the molcajete. A big difference between the two is that Mari Chuy’s vegetables are only lightly cooked and still retain much of their freshness. I’m probably going to forget all the vegetables, but it seems they had red and green bell peppers, cactus, jalapeno, scallions and probably some others. It has white Mexican cheese, I’m going to guess queso fresco, and several types of meat: steak, chicken, chorizo and shrimp. I liked all the proteins but the chorizo stood out for me. It’s housemade and unlike typical Mexican chorizo they go easy on the cumin. A typical Mexican chorizo might overwhelm the dish but this complements it perfectly. I look forward to trying the chorizo in other dishes.
The molcajete includes a set up of whole beans, salsa, rice, a tomato with cheese (again I’m guessing queso fresco) and a tortilla with guacamole. The salsa at Mari Chuy’s is excellent, too. When I first sat down they brought chips and pico de gallo. Then they brought red and green salsa. I liked both but I especially loved the garlic kick on the red salsa.
It’s $22, so it’s not something I can afford to get all the time. It’s probably big enough for two people. I haven’t tried any other food at Mari Chuy’s, but at the owner’s previous location, Fresh Mex, he made some of the best tacos in town. So for two people I could easily see them making a meal out of a molcajete and a couple of tacos. It’s not on the regular menu.
Mari Chuy's Mexican Kitchen
764 S Virginia St
Reno, NV 89501
(775) 322-6866
http://www.chuysmexicankitchen.com/

Aug 04, 2014
SteveTimko in Southwest

Should spaghetti sauce be heated to taste good?

I'm not certain, but I think it was something out of nuts.

Aug 03, 2014
SteveTimko in General Topics

Should spaghetti sauce be heated to taste good?

The thing the zucchini is wrapped around is supposed to be pesto. It didn't help.

Aug 03, 2014
SteveTimko in General Topics

Should spaghetti sauce be heated to taste good?

Quite complex and lots of good flavors. it should probably be called cilantro soup instead of pho. But it was quite tasty.
I was at another restaurant in town that offered vegan pho and it was quite bland.

Aug 03, 2014
SteveTimko in General Topics

Should spaghetti sauce be heated to taste good?

The vegan pho was delicious and would be loved by most Chowhounds, I think.
That's part of the reason it was so frustrating. The vegan pho was a bullseye and the faux pasta dish wasn't anywhere near the target.

Jul 28, 2014
SteveTimko in General Topics

Should spaghetti sauce be heated to taste good?

I went to a vegan place here in Reno and got a faux pasta dish with the sauce on top. Since they serve raw food nothing is heated to more than 110 degrees. I didn't like the faux pasta dish in part because cold sauce tasted like leftovers. The coolness seems to emphasize the acidity and gave it an unappetizing texture.
My original thought is that Italians invented spaghetti sauce and they figured out it's best hot. But maybe there's Italian dishes that use a cold sauce.
What are people's thoughts about this?

Jul 28, 2014
SteveTimko in General Topics

Kurniawan to 'tell all' in $3m settlement with billionaire Koch, as sentencing is delayed

Rudy still has $3 million?

Jul 27, 2014
SteveTimko in Wine

White Pinot Noir

What vineyards do they own? It says on their website they supervise and buy pinot grapes from more than 20 vineyards.
http://siduri.com/vineyards/
I don't recognize every vineyard on the list, but I know they don't own at least a dozen of them.

Jul 22, 2014
SteveTimko in Wine

White Pinot Noir

I'm saying it because it doesn't taste like it's made to age. The screwcap puts an exclamation point on that. I haven't purchased Siduri or Novy in six years. It was the first wine of theirs that had screwcaps. Even the entry level Willamette pino had cork.
By the way, I wouldn't call Novy a second label. the wines generally are as seriously made as the Siduri.

Jul 20, 2014
SteveTimko in Wine

White Pinot Noir

the Novy wine seems more a like a novelty. It comes in a screwcap. Not that I'm against screwcaps.

Jul 18, 2014
SteveTimko in Wine

White Pinot Noir

Novy, another label for Suduri, has put out a white pinot noir from willamette valley.It's okay, nothing great.
Domaine Serene puts out Coeur Blanc, a white wine made from pinot noir. I haven't had it. It's $95 a bottle. I can buy some awfully good white Burgundy for $95 a bottle.

http://www.domaineserene.com/?method=...

Jul 18, 2014
SteveTimko in Wine

Gallo family fortune close to $10bn

Bronco Wine Co. (2 buck chuck) looks rather tame by comparison.

http://bit.ly/1mfhi3T

Jul 15, 2014
SteveTimko in Wine

Gallo family fortune close to $10bn

Yep. Make sure it's set on earth view.

http://bit.ly/1rbYlqu

You want terroir? We gots lots of terroir. By the boatload.

Jul 14, 2014
SteveTimko in Wine
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Gallo family fortune close to $10bn

I still remember that factoid, and I don't know if it's still true, that the massive Gallo fermenter in Modesto has the capacity equal to the capacity in something like 97 percent of the other wineries in the states. I drove past the Gallo campus in Modesto and it's an unmarked industrial building.

Jul 14, 2014
SteveTimko in Wine
1

Ruinart cellar chief opposes disgorgement dates on non-vintage Champagne

Foreau released a non-vintage sparkler and called it 2004/2005. It makes a lot of sense. I guess it caused some consternation in the Loire but it will help customers.
How many wine stores run glowing reviews of non-vintage sparkling wines that were written a dozen years earlier?

Jul 10, 2014
SteveTimko in Wine

Brother's Barbecue Reno

I made it to Brothers Barbecue last week. I think it’s a good addition to the restaurant scene in the area. Overall I liked my meal, although I wouldn’t rate it the best barbecue place in the area.
I ordered the combo plate. I got ribs, beef brisket and for $2.50 ordered the hot link.
Like Janet I liked the ribs. I asked for the sauce on the side and they still had a little sauce on them, which was fine for me. They were tender and had nice pork flavor as well as a little bit of zing. The big question on the ribs is whether RevAndy would approve. I got three ribs. The first was fall-off-the-bone, what RevAndy calls meat jello. So at that point I pretty much wrote them off for him. I didn’t really pay attention to the second rib, other than to notice I liked it. I bit into the third rib and it was firm and flavorful. This would be a rib that RevAndy would like. So which is their true style? I didn’t pay attention to the second rib to get the deciding vote. But I don’t mind going back for more ribs to find out.
As Janet noted, they said they are Texas style. So that means beef brisket to me. And this is where I felt they had their biggest failure. The brisket I got was a nice piece of beef, tender from being slow cooked. But it tasted like expertly cooked pot roast. The dominate flavor, about the only flavor, was the fat from the beef. No smoke. No spices. I’m not even sure it had salt and pepper. I remember that Arthur Bryant’s brisket wasn’t exceptionally spiced. It was kind of a vehicle to deliver the awesome Arthur Bryant sauce. But it still had some flavorings beyond fat.
And as Janet said, the sauces were nothing to get excited about. The non-spicy one tasted too ketchupy.
I liked the hot links and recommend them. Good zing and some other nice flavors.
I don’t like cole slaw but I liked their regular cole slaw and ate it all. I don’t know if an endorsement from someone who doesn’t like cole slaw is a good thing. Like Janet said, I liked that they went easy on the mayo.
The beans were not bad. They were firm, which I like, and not mushy. But they were also a little bland. I think I would try something else next time.
The staff was friendly.
The location is Roberts Street at Wells Avenue.
Brothers Barbecue
463 Roberts St
Reno, NV 89502
(775) 384-3547
http://www.brothersbarbecue.net/index...

Jul 05, 2014
SteveTimko in Southwest

Sonoma wine

Okay, someone pointed out that Sandlands sold out within hours of release. So that's not an option.
However, Sonoma Market or Wine Shack in Sonoma apparently has the others I mentioned.

Jul 02, 2014
SteveTimko in Wine

Sonoma wine

Some suggestions:
The Ridge Vineyards tasting room in Lytton Springs will sell older vintages of wines from its ATP (advanced tasting program). I've picked up some gems there for $25 to $35 a bottle.
http://www.ridgewine.com/Visit/Lytton...

there are some other wines that have some hipsterish credibility but aren't widely distributed. I'd suggest looking for Cowan Cellars, Bedrock Vineyards, Holdredge wines and Sandlands. the last is an interesting project of a winemaker making wines from different parts of California using only vines planted in sand. I will see where these are sold in Sonoma.

Jul 02, 2014
SteveTimko in Wine