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1997 San Vincenti Chianti Classico Riserva

thanks, zin - sounds like a plan!

Apr 24, 2015
travelluver in Wine

1997 San Vincenti Chianti Classico Riserva

zin1953 - will bring and have a back up but what's your guess?

Apr 24, 2015
travelluver in Wine

1997 San Vincenti Chianti Classico Riserva

I'm off to a Tuscan wine dinner and found this in my cellar - is it past its prime?

Apr 24, 2015
travelluver in Wine

Italian Wine Guidance

zin1953 - I'm only doing the brunello and amarone for this dinner- which of those two would you start with?

Jan 16, 2015
travelluver in Wine

Italian Wine Guidance

Thanks so much, chefdilettante -
I think I will go for the Grasso and Amarone for our friends, and drink the Banfi and Ruffino on our own in case they disappoint. If you were serving these two, which would you start with? The meal will begin with a typical antipasto plate and then fish, meat, and pasta - thanks again!

Jan 16, 2015
travelluver in Wine

Italian Wine Guidance

Thanks so much, chefdilettante -
I think I will go for the Grasso and Amarone for our friends, and drink the Banfi and Ruffino on our own in case they disappoint. If you were serving these two, which would you start with?

Jan 16, 2015
travelluver in Wine

Italian Wine Guidance

I'm celebrating a birthday with very special friends and came across some Italian bottles that I can't seem to find much info on and am wondering if I can get some help in knowing if I should drink them up now, hold, or if they've passed their prime - decanting tips also appreciated -thanks in advance for any assistance given -
Elio Grasso '99 Ginestra Vigna Casa Mate - I can see info from Parker on '89 & '90, then it jumps to '00
Monti '05 Barolo
Banfi '99 Brunello
Allegrini '99 Amarone Della Valpolicella Classico
Ruffino Chianti Classico Riserva Ducale '97 - I think I missed the boat on this one -

Jan 14, 2015
travelluver in Wine

Barbaresco Quick Help - PLEASE!!!

Collioure, lost a bit of fruit but still was pleasant -

Oct 03, 2014
travelluver in Wine

Barbaresco Quick Help - PLEASE!!!

Thank you so mucn, Collioure! I'll be sure to report back! I was nervous because I had read that the '89 only lasted 'til '12 -

Oct 03, 2014
travelluver in Wine

Barbaresco Quick Help - PLEASE!!!

I'm on my way out to dinner, I found a 1990 Lodali Barbaresco that needless to say, I had forgotten about. Can I drink it tonight, or is it too far gone? Please help!!!

Oct 03, 2014
travelluver in Wine

French Main Dish for Stand Up Gathering

Many thanks, ChefJune!

Sep 03, 2014
travelluver in Home Cooking

French Main Dish for Stand Up Gathering

I will be hosting 12-16 people in my (relatively) small condo come November. In the past I have served Beef Bourguignon and Cassoulet (with the duck taken off the bone) that could be eaten standing up.
Do you think I could adapt a Coq au Vin recipe with the same result? If not, I would very much appreciate alternative suggestions. Thanks very much!

Sep 03, 2014
travelluver in Home Cooking

Champagne Bars?

Will do, Lambowner - and thanks again!

Jun 20, 2014
travelluver in Houston

World Cup Watching Venues

Thanks John, maybe she will weigh in when she gets back. Yes, bummer about the large screens. I was hoping to perhaps view from the Hotel de Ville, but I guess that's out.

Jun 17, 2014
travelluver in France

World Cup Watching Venues

I'll be in Paris for the finals. Four years ago, we ate at L'homme on the Trocadero and were able to view the game on the large screens. Well, as everyone knows that venue is no more, so I am looking for suggestions. I will have my 16 year old nephew with me so not looking for anything too fancy - as always, thanks in advance!

Jun 15, 2014
travelluver in France

Champagne Bars?

Thanks Lambowner - I had previously seen the list you referenced. I will check out your other two suggestions, as to tell the truth, none in the article bowled my over (though being from NY perhaps I should try Camerata).

Jun 14, 2014
travelluver in Houston

Champagne Bars?

Thanks, everyone. John, I will check Brut and Ptipois, Ma Cave Fleury. PhilD, bars that mostly do champagne like Flute in the Etoile area, and the Radisson Blu's Dokken's (both of which we've been). Was looking for new spots, or maybe closer ones.

Jun 12, 2014
travelluver in France

Champagne Bars?

Looking for suggestions - I'm staying in the Marais, but I don't really know if there are any offerings there, so can travel - thanks!

Jun 12, 2014
travelluver in France

Champagne Bars?

Hi - I'm relocating from DC and love the high end champagne/wine bars there and in NY. Does Houston have anything comparable?

Jun 12, 2014
travelluver in Houston

summer 2014 closures

My French friend called Frenchie a couple of days ago and got through and was told that July 11th will be their last open day as they plan to do some renovating. Prior to that, their calendar was open through June. Now it is closed for both June and July so I am not sure what exactly the situation is - very frustrating. We do enjoy dining there and were last there in April and the hostess did confirm they would be closing in July this year. I don't know if this helps or not. They could post on their FB page or even their website when they will definitely be closing so patrons can make suitable arrangements - just my 2 cents - good luck!

Jun 06, 2014
travelluver in France

Cafe l'Homme - Still Closed?

Did a new restaurant take over the Cafe l'Homme spot on the Trocadero?

Mar 06, 2014
travelluver in France

Cassoulet - HELP - PART DEUX!!

So I'm on the second day of the cassoulet prep - thanks to everyone who previously gave advice...I snagged from Paula W. her suggestion to take the meat off the duck confit legs which I thought was a good idea since my d'Artagnan kit included six legs and I'm having 10 tomorrow for dinner...I couldn't bring myself to put all the skin in and thankfully so far it doesn't look like my meat is dry. But my top never browned and I don't have much liquid so it isn't really stew consistency. So my questions are...when reheating tomorrow (per kit instructions for about 45 mins at 400 degrees),
should I add broth to get some more juices flowing? Put bread crumbs to get some sort of crust? I turned over the mixture so now some of the meat has popped up - do I need to completely bury to have all beans on top? And the beans are still a bit al dente, will the 45 minutes soften them enough? BTW, this first go-round saw a cooking time of almost 2 1/2 hours (separate from the 1 hour the beans cooked by themselves with just the veggies and ventreche. THANK YOU IN ADVANCE FOR ANY/ALL ADVICE!!!

Nov 22, 2013
travelluver in Home Cooking

Cassoulet HELP!

ScottnZelda, that's what I read too, so soaking last night and cooking tonight to have the flavors marry overnight again before serving on Sat.

Nov 22, 2013
travelluver in Home Cooking

Cassoulet HELP!

Puffin, thanks - here's a sigh of relief! In my kit I did get the Tarbais beans, but admit they look like regular navy beans though as mentioned, I am a bean novice. Cagner, I know that onions and bay leaf are in my recipe so hopefully, I've got that covered! I'll let everyone know on Sunday how I fared...I have PLENTY of good wine (I'm in the biz) so if it falters, we'll just drink more!

Nov 22, 2013
travelluver in Home Cooking
1

Cassoulet HELP!

Now I am nervous.. the Paula W recipe said to start at this time frame, I am going to finish cooking tonight. They are currently at room temp, what is "Sprouting"? _ sorry I am not a bean eater normally - did I do something wrong???

Nov 22, 2013
travelluver in Home Cooking

Cassoulet HELP!

firecooked, I got the D'Artagnan kit too - I figure with good ingredients it's hard to mess up - at least I hope so!
They're currently sitting out - I'll check them after work around 3 :00 -

cagner - I have their second batch of water, but the first was dumped this a.m. - boo hoo!

Nov 22, 2013
travelluver in Home Cooking

Cassoulet HELP!

Thanks very much! I don't know why, but I am very nervous about making this dish -

Nov 22, 2013
travelluver in Home Cooking

Cassoulet HELP!

I'm undertaking my first cassoulet to be served on Saturday. I began the soaking of the beans last night. I cannot continue with the steps until late this afternoon. After I've drained the beans, do I need to recover them with water for today until I come home, refrigerate them, or just leave them out at room temp? Sorry to be so naive on this - thanks!

Nov 22, 2013
travelluver in Home Cooking

Large Group Christmas Lunch

Some family members would like to get together for a Christmas lunch. We are a party of 17 so I know I have to move to find a place to accommodate.
We'd like to be one large table but I would imagine two would be fine too, as long as they were adjacent. Would like a festive venue, close to mid-town, if possible. The past years have seen us in the Village, which was enjoyable but not convenient for everyone. We've also done places like Carmine's and the Sea Grill. I don't live in the city and don't get there that often, so I am really scrambling (don't know how I came to be put in charge of this!) and would really appreciate some suggestions. Thank you very much!

Nov 07, 2013
travelluver in Manhattan

Lazare

http://parisbymouth.com/first-look-la...
based on the above - pick another place!

Nov 06, 2013
travelluver in France