penthouse pup's Profile
This Wine won't freeze when others do
In the 1980's, a number of Austrian winemakers were revealed to have used diethylene glycol (something that goes into anti-freeze) to boost sweetness and texture...those wines didn't freeze, either. Not making any allegations about your wine but just brought up an old memory...
The Trouble with Truffles...
I've enjoyed reading your posts over the years, and so I'd like to offer some advice about white truffles: don't buy any until the season begins (usually October)-- they mainly come from Piedmont and have become extremely expensive so buying them now, when the freshness is doubtful is not worth the money. (And ignore the store that claims it's rested on rice all these months and is "fresh"--that rice business is a myth and actually draws moisture out of the truffle.)
Lump charcoal brand
You might look into the Humphrey brand--pretty well known for its high quality charcoal:
http://www.humphrey-charcoal.com/
Where to buy poussin?
There was once a purveyor who sold them at Union Square but he is long gone. I have never seen anyone else selling them there. If you do find someone, let us know.
Choosing a wine refrigerator
Check the Wine Enthusiast web site...They have a variety.Avanti is junk. I had one that lasted no more than a year and the company was no help for repair. I traded up to a Eurocave. You might also post on the CH wine page...
Best rye bread in Manhattan?
In the East Village, Moishe's, 2nd Ave and 7th Street makes two kinds (the corn rye is unusual); East Village Butcher at 2nd Ave and 10 th Street has all kinds of packaged rye from a small bakery in Queens specializing in Eastern European kinds of breads. The Union Square market has several bread makers, one with an excellent German rye (I can't recall which stand.) Orwashers uptown on the East Side makes excellent rye. Citarella carries several kinds of well-made rye breads.
Questions for the pros about tastings...
My tasting experience goes back many years when I wrote for a trade publication but "pro" tastings always involved tasting and spitting (and then water and more rinsing) and I do not recall any food present at any tasting--morning or afternoon. Maybe Jason can weigh in given his much longer set of experiences. "Buzz" after the events--I don't really remember anything of the sort you're referencing but I do think that yes, some of the juice gets down the gullet..
Whole Chicken Breasts: What Butcher?
Pino on Sullivan between Houston and Prince does...
Fine crystal glasses for alcohol -where to purchase?
Try Tiffany's (you can go online)...they have always had high end glassware.
Where to buy whole suckling pig?
Ottomonelli's on Bleecker Street, Florence on Jones and Pino, as Chef June wrote.
Armagnac Selection?
Check the Modern's list on line--a number of Labaude vintages going back to the early 1950's and other interesting bottles.
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The Modern
9 West 53rd Street, New York, NY 10019
Maker's Mark bourbon - faux wax seal?
Had the same "experience" with a 2010 Lapierre Beaujolais--totally phony effect and very annoying.
(I do remember real seal waxed on old Calvados, even a double bottle size of Chianti a long time back...and they too were a pain but at least, the breakage came easily...)
Michigan White Fish
Lobster Place in Chelsea Market had Wallaye last week. If you're looking for white fish (not necessarily from Michigan), Citarella usually has them when it's close to Passover.
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Citarella
424 6th Ave, New York, NY 10011
The Lobster Place
75 9th Ave, New York, NY 10011
wine pairing with cold cherry soup
When Gray Kunz ran Lespinasse in NYC many years ago, I started with his cherry soup and the sommelier suggested an Alsatian riesling (it was a Marc Kreydenweiss) that worked well, as I recall. That said, if it's red that's desired, I wonder whether an Austrian red (a Blaufrankish on the light/ fruity side) might be a good choice (assuming you can find one where you live.)
Wine store in Murray Hill?
Good tip. Astor carries some wines from Croatia and Slovenia, too. In the UK, Bulgarian cabernet used to be a claret alternative (though it was considered to be plonk, you could also obtain some very good ones.) I haven't seen any in NYC lately.
Riedel syrah glasses... What wines?
I realize that the wine-glass matching is subjective and it's easy to get carried away. There have been many posts about this topic. That said, I own the vinum Carb/Bordeaux, Syrah, Burgundy, Chard., Port glasses along with "bulb" glasses purchased many years ago from Tiffany's which are no longer available. In my experience, Bordeaux do taste better in the vinum Cabernet glass than the vinum Syrah glass. However, not every Syrah or Grenache does well in vinum glasses of the same name: some are better in the Burgundy glass. I have found that northern Rhones go well in the Syrah glasses while CDP often do not (maybe because of the Grenache component.) Some Rioja go well in the cab glasses but most work best for me in the "bulb." Beaujolais go to the "bulb" and rarely to the Burgundy glasses. Sangiovese of mid-price level (not Brunello or high-end types) work best for me in the "bulbs" as well. I know that many people consider Spiegelau cab glasses as good all-arounds but I have not used them.
Craft Beer in Tokyo?
You might want to order "Drinking in Japan" by Chris Bunting (Tuttle, 2011.) He has a long chapter on serious beer bars as well as recommended Sochu, Sake, Whisky and Wine bars--very entertaining with lots of information.
A gift of cognac
It's also a matter of style--Ferrand's house style tends towards a richer style than Delamain or Hine...You'll be best off thinking of your friend's preferences.
A gift of cognac
Thanks for clarifying (from reading your blog, it seemed that the blender at the event in Mass. had nothing to do with Astor.)
A gift of cognac
Sounds like Astor may be doing a little fibbing. Here is what they say about Forgotten Cask:
Blended right here at Astor Wines & Spirits by our Spirits Buyer! The average age of the spirits used in the blend is 35 years old, with some dating back to the early 1900s. The nose and palate greet you with gorgeous orchard fruits, maple, cream, and cinnamon.
A gift of cognac
You might look at Chambers Street Wines--they have Dudognon NV Cognac Heritage 40 year-old which sounds like it might be a good choice (artisinal) and it's at the base of your price range.
President Obama makes a side trip for dim sum
Recall that after he asked for mustard on his burger, the Republican machine started questioning his patriotism, etc...
Schaefer's Beer?
Yup, those are the lyrics (but for the small glitch)--and I remember hearing the jingle while watching the Yankees on tv in the mid 1960's...Good show, Hazelhurst!
1947 Petrus - Another totally 'out-of-whack' rating from so called experts!!
If I am not mistaken, there were claims about counterfeit 1947 wines for many labels including Petrus. Who knows, Suckling from WS might have a tasted an authentic bottle and Parker, a fake. I recall Parker's review of this and other 1947s where he wrote on an on about how fresh the wines were...Hmmm...
Is Hop Kee the best cheap Chinese in NY?
Hong Ying was the place, at 11 Mott. Very much missed and gone a long time...
Search function?
Hello--
Maybe I am missing something but I tried to do a search within Manhattan and could not find the site specific search area. Am I missing something?
Seeking guidance on duck breasts
Yessir, these be the supersized United States of America where them ducks grow purty big...and as Mikey attests, the Muscovy hybrid produces pieces of that weight.
Usually, one is enough for two diners...
Seeking guidance on duck breasts
Assuming each duck breast is about 1 lb: I don't preheat the pan (I use a de Bruyere) but do score the duck and trim the "tender" along with any blue-colored undercoat. The timing:
17 minutes at medium heat, turn, and 2 minutes at high heat. Usually results in medium rare--could go for less at high if you prefer more on the rare side. Do pour off the fat as you cook otherwise you will have lots of smoke.
Homemade lobster stock question
I make stock from shells and my instinct would say trust your nose.(I freeze them and do know that there will be some odor.) Even if there were some sacs or left over tomalley, the smell should not have been so strong. (Of course some may argue that the shells get boiled, so what's the big deal but I would not have risked it--and for stock making, I don't go quite to a full boil.)
