FrankJBN's Profile
Augie's Seafood/Steak? Rt 9, West Creek (Stafford Twp.) NJ
dolce' said:
"the food was delicious"
Experience was "great every time."
Hope this helps.
Are there any old-time soda parlor/candy shops still around?
Is anyone else but me confused by a guy who lives in Brooklyn asking people nationwide if there are any shops of a certain type in Brooklyn?
Red Wine for a Dr. Loosen Gray Slate Mosel Drinker
I think you will be happiest with the Yellow tail Shiraz/grenache blend you bought. My understanding is that they maintain a bit more residual sugar in their wines than most.
See, you know wine better than you think.
It is hard going from sweet white table wines to dry reds. There is as you have likely found out a huge difference in taste and mouth feel.
First, let me say, ignore the person that suggested you try a Chateuneuf du Pape. Don't pay any attention to the nonsense about 'you may be drinking too young' either. The wines you want to drink won't need any aging.
Here's a counter-intuitive choice - look for a Cal cab that has been described as a 'fruit gusher'. They may be big and full bodied, but they have so much fruit, this style of wine has been described as 'gulping' wines. Try a Cameron Hughes meritage, currently in the market.
Beaujolais is not one of my favorites, but it may be a good choice for you. Hey, in 6 months try the 2012 Beaujolais Nouveau.
I don't think Amarone is right for you either - it's a minimum $30 bottle of wine, not the price you want to pay to see if you like something.
What I read of Poulsards say they are tannic wines.
Look for Georgian or Russian wines.
If you are not from California, look for a local winery or festival.
Help! I left the food on the counter overnight!
The nose knows. Sure food can go bad without a smell. Fresh food can be bad too. Gonna stop eating just because various meats and vegetables have been recalled from the marketplace? of course not.
There has to be some point where you eat.
Just last night I ate a a steak and a seafood sausage that had been left out on the counter accidently the night before. The mashed potatoes still in the pot were made into a potato pancake. Suffered no ill eff aargh
Just kidding, No ill effects. I don't think I am especially lucky, and I have been eating poorly stored food for 40 years. Get up the next day, turn the burner on and reheat those beans. The odds are on the side of eat that food, nothing wrong with that food.
The red cross says eat no food that has been over 40 F for 2 hours. Yeah, right. I'd have to cook 4 times at a medium sized barbecue.
Chorizo source
Is there some reason you want it mail order? I ask because I find chorizo readily available at markets.
Sugar-free ketchup
I tried either Hunt's or Heinz sugar free and found it unsatisfactory.
Help! I left the food on the counter overnight!
I'm not a doctor nor do I play one on TV, but if it was me, I'd reheat the meat and taters and chow down.
If you are worried, put the nose to it and follow that guidance - the nose knows.
2008 Kressmann Grand Reserve Saint-Emilion
Kressman has a website and contact information. Give them a call and ask about distribution.
Wine/menu challenge
Thank you for your suggestions.
I am not a big sparkling wine fan, so while it could work, it wouldn't work for me. Thank you.
I actually have readily available a Barmes Buecher Pinot Gris, so I have to do some more thinking on this and where to place it if used, probably in the front of the line-up as opposed to later in meal.
I like the idea of an off-dry Vouvray with the 1st. I further like that a red or two have been suggested.
I'm more of a Paulliac than Graves or Margaux - surprised (and secretly pleased) to see Bordeaux suggested at all,
Without comment to the match, gotta say, who doesn't like Amarone?
Noticed in another post that Pinot Noir most often used for US (CA & OR) wines. I tend to think of it as Burgundy, therefore do very little in CA wines. This might be an opportunity.
Another opportunity is in 5 - just happen to have a '90 Guiraud.
Again thanks for your ideas. Several will get more thought.
Wine/menu challenge
I don't mind bringing multiple bottles of wine to a nice dinner. I don't mind drinking one wine throughout a meal.
Here is the menu below. What would you drink with the courses.?
1. Foie Gras Mousse
Pumpernickel, fig jam, pastrami spice, pickled rhubarb
2. Duck & Foie Gras Ravioli
Cipollini onions, golden beets, foie gras sauce
3. Foie Gras Stuffed Morels
Scallop, fava beans, blueberries, tarragon puree
4. Veal Tenderloin Rossini
Seared foie gras, black truffle, savoy spinach, miso
5. Foie Gras Creme Brulee
Coffee, pistachio, shaved foie gras
Suggestions will be appreciated, if not followed.
Restaurant Week in Collingswood - worth it or not?
" (I just hate the limited menus, dubious savings, rushed service and crowds that tend to go hand-in-hand with RW "
Why are you even asking then? What could be said to change your mind? The menu won't be limited? Of course it will, this is like any other "Special" on a menu, there's only a few. The savings are dramatic? You don't think so - if $35 provided "dubious savings" to you before and the price is the same ... Places won't be crowded therefore serving will be leisurely? Not everyone believes the savings are dubious or the menus too limited, so likely houses will be heavy. (Altho' a buddy still complains about the 2 hour dinner we had a couple of years ago during RW in SJ).
Some might, but I don't believe many of the restaurants offer only the RW specials, IOW the full regualr price menu is available also.
This Weekend in Philadelphia...
You're close to Joe Brown's Melange Cafe with locations in Cherry Hill and haddonfield. Some dishes will make you say "Oh my God" when you taste it. Alleged to be Louisiana Italian Fusion You can make the $50 cut-off by choosing dessert or appetizer.
Your less than 5 miles from Kuzina Sofia greek food in Cherry Hill.
Get your cheese steak or hoagie out of the way tonight from Yellow Submarine in Maple Shade, again less than 5 miles from your location. Or hit the Italian Village a couple miles north on the highway.
Poultry Shears
They are not used to cut bone such as a leg bone,.
I think they are easier and safer than a chef knife to split/quarter whole fowl.
They work well to split lobster tails/claws too.
New Budweiser American Ale
"big breweries [don't] want to crush craft breweries (even if they could, and they can't). "
Right. It was an accident when they put over 90% of the small breweries out of business before.
Wine to lay down
That's a BS answer whiner, if it can be called an answer at all since you avoid my direct questions.
the definition you give for adequate ("adequate" being different from "perfectly adequate' as it is different from "barely adequate") states "as much or as good as necessary for some requirement or purpose; fully sufficient, suitable, or fit."
"As good as necessary" seems to remove your "Corky Romano" analogy from consideration as you deem it not as good as necessary.
Likewise "fully sufficient, suitable, or fit" apparently means something to you other than "fully sufficient, suitable, or fit." . You provide this definition, but then disagree with its plain words.
"But it won't be great" Says you. This is based on your experience with well-aged D'Armailhac?
The OP asked "could anyone please advise me of wine I could purchase that I could lay down successfully for 18/21 years"
My suggestion is but one example of a Medoc that will lay down successfully for two decades.
Your suggestion that only Porto, Barolo, and "truly sweet" Rieslings are his choices is far too limiting and simply incorrect. Many years ago, i would not have considered kabinett Rieslings as suitable for aging.. I was incorrect then; I know better now.
Wine to lay down
"the godparent could give an education to the godchild about different styles of wine and could encourage appreciation of a vintage port"
Yeah, that's a plan.. When should this god parent start encouragng another's minor child to enjoy alcoholic beverages?
Wine to lay down
I don't understand your reply.
If one seeks a wine to lay down for 20 years, a "perfectly adequate" wine for this will be a wine that will drink well when the cork is pulled in 20 years. Latour no doubt would be perfectly adequate for this purpose as well. Perhaps you misread "perfectly adequate" as meaning something other than perfectly suitable.
"not good choices relative to the overall market if we are talkng about laying down 20 years."
What do you mean "if"? That is what the question presented is.
Why is a wine that will age gracefully for the next 20 years, not a good choice to age for 20 years?
Unless you dispute that a good D'Armailhac can easily live a quarter century or that the '05 D'Armailhac, available today for $50, is a good wine.
Wine to lay down
You don't believe there are several Medoc under $100 that will drink well after 20 years?
I would suggest that D'Armailhac at $50 for the '05 is a perfectly adequate choice.
Need help with insane daughter
"Any plausible reason why the wood cup would make the slightest sense?"
Yes. One can drink wine from a wood cup, which is indeed a plausible reason for drinking wine from one.
"If I say yes to this one, what will come next?"
The question is - what if you say no to this? Suppose she starts to believe the junk science produced by Riedel and insists that the lip of her Barolo glass have 1.36 more degrees of ascent than her Gattinara glass? Another "Intelligent Design" theory that isn't.
Top 10 under $10. (Legit or plonk?)
" I don't know the particular trebbiano and beaujolais-villages, but those sound like good bets"
Why?
Why does one (or two) unknown wine sound better than any other unknown of wine?
I've heard good things about the Codax albarino.
Cline Ancient Vine Mourvedre 2006. Help!
No, it's not characteristic of the grape.
it is characteristic of hydrogen sulfide contamination/ side effect.
This can be caused by too much sulfites, lack of proper nutrients during fermentation, yeast combining with various forms of sulfur , even bacterial contamination.
Look for wines from the Bandol region.
"if I had the means I would buy at least one bottle and hide it for a few years."
This is a sub-$15 bottle of wine we're talking about. Even I would have the means to buy a second bottle.
Host etiquette regarding no-show guests?
"are not close friends but I have known for over a year and see them from time to time through a mutual couple"
So some people you have known some few months, who are not really your friends, who you see only through people who are your friends, didn't come to dinner as planned.
After "Gee, Bill and Donna said they'd be here." at the table, forget it.
Service or product to remove non-stick coating?
As noted by the reply with the sandblasting friend, there are ways you can get it off, but you would not be left with a usable utensil. Own any power tools?
"For some reason bought with the non-stick coating"
I would have guessed you bought with the non-stick coating to get 10 or 15 years worth of non-stick cooking, but since you got this and plainly this dissatisfies you, I cannot venture to say what the reason was.
Does anyone else use salted butter when cooking?
For those who like to control the salt in their cooking, when you eliminate that 15 thousandths of a tablespoon of salt contained in your tablespoon of butter, how do you measure to put it in if you want?
(Salted Butter containing on average 1.5-1.8 % salt.)
What would you do if a restaurant wouldnt cook your Burger to Order?
"we are about to go to Tulsa for a week and I found only one high-end place that grinds their own"
This comports with what I have to believe about restaurants. And it's in beef country.
I am surprised to see so many posts about restaurants grinding beef for burgers. I have to imagine that almost every place one might stop for a burger, other than some where that specializes in high-end burgers, purchases ground beef or indeed beef patties.
I am not surprised by the number of people who apparently look down on those who enjoy their food cooked differently. The plain truth is, even though you may not personally like it, there is nothing wrong with a burger or steak cooked medium
For the OP, have you ever eaten a burger cooked medium? I ask because you assert that with the "no less than medium" proviso you could not get "a tasty, much less flavorfull burger". This is an absurd contention. What you couldn't get was a burger cooked the way you wanted. Without having been to the place, I would still bet even their well-done burgers are tasty - just not to your taste.
had a cigar the other day that was very flavorful. I didn't like it. Can I honestly describe it as not flavorful or tasty?
The biggest beef eaters in the world will tell you that rare is "an American thing."
Cooking Wine
They'll fit right on the fridge door shelves, heck probably get remaining three in butter area.
Cooking Wine
I have been amused on more than one occasion by those who insisted one should cook with the wine one is going to drink.
Some drinkable wine, yes, but while I like my boeuf bourginon to be somewhat authentic, I don't need it so authentic that I am preparing it with an $80 bottle of aged Burgundy. $8 Jadot Bourgogne, come on into my kitchen.
Truth in Menus
Man, you guys are so confused about Maryland crab cakes, I don't know how you can deal with German Chocolate Cake.
How about London Broil, made from British beef?
The great Irish soda bread importation occurring annually?
Italian water ice? Do they freeze it before or after it crosses the Atlantic?
Drink Canada Dry? be glad to, if I liked either Seagrams or Molsons.
I had a chicken cordon bleu the other day and if that ever won a ribbon , I don't know where.
Of course, the German Chocolate cake is the real trick.
Thickening pasta sauce
"I know I have several more hours to go, ... The sauce is looking a bit watery, what can I do to thicken."
Wait for the several more hours to pass.
