OK, you made me laugh!
That's OK, if I want better things, I think that I will drink more. Of course, there comes the issue of good food, which, I cook, but I am not a very good cook.
I bought the 12 dollars california cabernet sauvignon for my rare rib eye today, as the clerk suggested, I try to eat beef once per two weeks but by the time the rib eye was ready, I realised that I did not have a wine opener! So, I tried some things but I only managed to distroy half of the cork. By that time, the rib eye was getting cold, so, I got myself a rare cold rib eye (not good!) and a bottle of perrier.
I am trying to find places to buy this private preserve but cannot find it in stores, I can only find it for online buyings.
You gave me a good idea here. If I transfer the wine, after I first open it in small bottles and fill these bottles to the maximum, then it could be easier to seal them with no oxyzen there!
Of course, I searched about Private Preserve and I think I am going to give it a try!!
Thanks for that.
I will also try to search for small bottles, it could be nice.
Hey, thanks for the answer.
I had the impression that when wine oxidizes turns into some kind of vinegar, my mistake. But again, this bottle is open for one month now and it was very nice with the tuna. I imagine that it has been oxidized, so, is it bad? Should I throw it away?
Also, these vacuum pumps, they remove some air, but the remaining air is not enough for the oxidizin process?
Until yesterday, I didn't like wine, as a matter of fact, I don't know if I like wine now. The story is this:
I have a bottle of cabernet sauvignon because I put some wine in my sauce. I just purchased it because it was cheap and the clerk told me that it is a pretty nice wine for drinking, so I thought that it should be good for my sauces too.
Anyway, I didn't like it in my sauce, it has a pretty strong taste.
Yesterday, I had some canned tuna and I tasted a bit of this wine with that and the result was extremely pleasant to me! I want to think that for some more sophisticated dishes and with a better combination of wine it will be perfect.
I went to buy a bottle to combine with my rare rib eye. Full exposure to pure meat taste. The clerk suggested a California Cabernet Sauvignon, also he told me to buy a new one because when the meat is under cooked, the best wine should have more tannines. The problem I have is this: The clerk told me that from the time I open this bottle, I must drink it in 1-2 or 3 days max because it will go bad. He also told me that this applies to all wines!!!
But I am one person, I don't think I will drink one bottle in 2 days and I don't want to throw it away when it is more than half full!!!
Any suggestions??? Are there small bottles on sale? What do you do in such cases?
Also, the cabernet sauvignon I had yesterday with my tuna, is open for one month now and I really enjoy it with the tuna. What was that? Did I drink vinegar and I liked it?
pikawicca, this is exactly what I did read somewhere, that if the cattle doesn't eat any corn, then the marbling is not going to be good enough for USDA prime.
Perhaps I should turn to kobe beef? But it is too expensive! I cannot afford 170 dollars per steak.
I will give more searching time to this matter and I 'll be back with more questions, and of course, if I find something, suggestions.
I am looking for organic, USDA prime beef. Not only I cannot find that in Baltimore, but the ones I found in DC (searching from here) are only organic or only USDA prime.
The only place I found is a online seller from California, but I don't know if I can trust that. He sells the steaks too low, as opossed to other online sellers that only sell USDA prime and not organic.
I recently did read something from a farmer, that organic meat is not often certified as USDA prime because of the way they are raised. He said that if you don't feed the animal with grain in the last days of his life, it will probably not get to be USDA prime.
I saw in a previous post about Laurel meat market but I didn't see anything about being organic. I also saw the organic butcher but it is not USDA prime.
Anyone have any idea of where to find that? Or perhaps there is no such a thing?
Thank you very much.