Re: OT steak and potatoes

2020-12-07 Thread lrc 
It also might have been corked.

On December 7, 2020 9:13:25 AM PST, John  wrote:
>On 12/7/2020 10:17:46, Igor PDML-StR wrote:
>> 
>> Many moons ago, in 1999, my wife and I ventured into Wine Cellar
>Tasting Room at 
>> Rio hotel in Las Vegas.
>> They were offering a tasting of old _white_ wines. By "old", I mean
>from 1970-s. 
>> They had a flight of 4 or 5 wines from the same winery from different
>years, - 
>> over 5-6 years span.
>> 
>> The main take-home point:
>> Certain white wines can stay and age for long time (contrary to the
>popular 
>> belief).
>> And you can tell the difference between the years - at that age (20+
>years).
>> 
>> 
>> The funny moment was that when we tried one of those wines, we looked
>at each 
>> other and agreed that it was not right: it went bed, although not to
>the 
>> complete vinegar point yet. It was a popular place, and many people
>went through 
>> that tasting before us that day. So, politely and carefully, we told
>the host 
>> that the particular wine has probably gone over the hill. He tasted
>it himself, 
>> agreed, and then wondered why nobody before us has pointed that out.
>>   He apologized, went into the back, and then told us that he didn't
>have any 
>> bottles from that vintage year left, so, he brought even an older
>one, - older 
>> than the entire flight, - that was usually not offered for tasting.
>It was truly 
>> remarkable, the best of the bunch.
>> 
>> That was a great experience, and an educational one as well:
>> After that we've never been afraid to tell the wine-tasting hosts
>when we had 
>> suspicions about some particular wine (when we felt something was
>wrong).
>> 
>> Cheers,
>> 
>> Igor
>> 
>
>If it was an all day wine tasting event, might they have had a number
>of bottles 
>of that vintage that were good and only the last one had gone off?
>
>I'm presuming it was the last bottle because the host said he didn't
>have any 
>left when he checked.
>
>
>
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>Religion - Answers we must never question.
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Re: OT steak and potatoes

2020-12-07 Thread John 

On 12/7/2020 10:17:46, Igor PDML-StR wrote:


Many moons ago, in 1999, my wife and I ventured into Wine Cellar Tasting Room at 
Rio hotel in Las Vegas.
They were offering a tasting of old _white_ wines. By "old", I mean from 1970-s. 
They had a flight of 4 or 5 wines from the same winery from different years, - 
over 5-6 years span.


The main take-home point:
Certain white wines can stay and age for long time (contrary to the popular 
belief).

And you can tell the difference between the years - at that age (20+ years).


The funny moment was that when we tried one of those wines, we looked at each 
other and agreed that it was not right: it went bed, although not to the 
complete vinegar point yet. It was a popular place, and many people went through 
that tasting before us that day. So, politely and carefully, we told the host 
that the particular wine has probably gone over the hill. He tasted it himself, 
agreed, and then wondered why nobody before us has pointed that out.
  He apologized, went into the back, and then told us that he didn't have any 
bottles from that vintage year left, so, he brought even an older one, - older 
than the entire flight, - that was usually not offered for tasting. It was truly 
remarkable, the best of the bunch.


That was a great experience, and an educational one as well:
After that we've never been afraid to tell the wine-tasting hosts when we had 
suspicions about some particular wine (when we felt something was wrong).


Cheers,

Igor



If it was an all day wine tasting event, might they have had a number of bottles 
of that vintage that were good and only the last one had gone off?


I'm presuming it was the last bottle because the host said he didn't have any 
left when he checked.




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Re: OT steak and potatoes

2020-12-07 Thread Igor PDML-StR 



Many moons ago, in 1999, my wife and I ventured into Wine Cellar Tasting 
Room at Rio hotel in Las Vegas.
They were offering a tasting of old _white_ wines. By "old", I mean from 
1970-s. They had a flight of 4 or 5 wines from the same winery from 
different years, - over 5-6 years span.


The main take-home point:
Certain white wines can stay and age for long time (contrary to the 
popular belief).
And you can tell the difference between the years - at that age (20+ 
years).



The funny moment was that when we tried one of those wines, we looked at 
each other and agreed that it was not right: it went bed, although not to 
the complete vinegar point yet. It was a popular place, and many people 
went through that tasting before us that day. So, politely and carefully, 
we told the host that the particular wine has probably gone over the hill. 
He tasted it himself, agreed, and then wondered why nobody before us has 
pointed that out.
 He apologized, went into the back, and then told us that he didn't have 
any bottles from that vintage year left, so, he brought even an older one, 
- older than the entire flight, - that was usually not offered for 
tasting. It was truly remarkable, the best of the bunch.


That was a great experience, and an educational one as well:
After that we've never been afraid to tell the wine-tasting hosts when we 
had suspicions about some particular wine (when we felt something was 
wrong).


Cheers,

Igor


John Francis Sat, 05 Dec 2020 13:11:55 -0800 wrote:

On Thu, Dec 03, 2020 at 01:24:27PM -0500, Igor PDML-StR wrote:



Larry, while I love California and over the years we've enjoyed most of 

its

wine regions, this particular wine appears to be available in TX stores:
https://specsonline.com/shop/wine/beringer-sonoma-pinot-noir/
(This is a TX analogue of BevMo)



I love living in California!

Admittedly growing up in the UK wasn't bad - French wines were available
in the stores at reasonable prices.  I acquired a taste for Burgundies
(and especially Nuits St. Georges - my best experience was spotting a
bottle of the 1969 vintage mixed in with (and priced as) a shelf full
of the 1970s at an off-licence (US: liquor store) when I stopped off
on my way to a party to pick up something.

When I moved out to California I soon found the Sonoma Pinots (and, in
particular, those from the Carneros sub-region) were more to my taste
than those from Napa.  But perhaps a decade ago I came across the Santa
Lucia Highlands wineries, and in particular Morgan Winery.

Mind you, it's hard to go wrong anywhere on the California or Oregon
coast if you're looking for Pinots.

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Re: OT steak and potatoes

2020-12-05 Thread Daniel J. Matyola 
I also developed a fondness for Carneros wines.

Dan Matyola
*https://tinyurl.com/DJM-Pentax-Gallery
*



On Sat, Dec 5, 2020 at 4:11 PM John Francis  wrote:

> On Thu, Dec 03, 2020 at 01:24:27PM -0500, Igor PDML-StR wrote:
> >
> >
> > Larry, while I love California and over the years we've enjoyed most of
> its
> > wine regions, this particular wine appears to be available in TX stores:
> > https://specsonline.com/shop/wine/beringer-sonoma-pinot-noir/
> > (This is a TX analogue of BevMo)
>
> I love living in California!
>
> Admittedly growing up in the UK wasn't bad - French wines were available
> in the stores at reasonable prices.  I acquired a taste for Burgundies
> (and especially Nuits St. Georges - my best experience was spotting a
> bottle of the 1969 vintage mixed in with (and priced as) a shelf full
> of the 1970s at an off-licence (US: liquor store) when I stopped off
> on my way to a party to pick up something.
>
> When I moved out to California I soon found the Sonoma Pinots (and, in
> particular, those from the Carneros sub-region) were more to my taste
> than those from Napa.  But perhaps a decade ago I came across the Santa
> Lucia Highlands wineries, and in particular Morgan Winery.
>
> Mind you, it's hard to go wrong anywhere on the California or Oregon
> coast if you're looking for Pinots.
>
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Re: OT steak and potatoes

2020-12-05 Thread John Francis 
On Thu, Dec 03, 2020 at 01:24:27PM -0500, Igor PDML-StR wrote:
> 
> 
> Larry, while I love California and over the years we've enjoyed most of its
> wine regions, this particular wine appears to be available in TX stores:
> https://specsonline.com/shop/wine/beringer-sonoma-pinot-noir/
> (This is a TX analogue of BevMo)

I love living in California!

Admittedly growing up in the UK wasn't bad - French wines were available
in the stores at reasonable prices.  I acquired a taste for Burgundies
(and especially Nuits St. Georges - my best experience was spotting a
bottle of the 1969 vintage mixed in with (and priced as) a shelf full
of the 1970s at an off-licence (US: liquor store) when I stopped off
on my way to a party to pick up something.

When I moved out to California I soon found the Sonoma Pinots (and, in
particular, those from the Carneros sub-region) were more to my taste
than those from Napa.  But perhaps a decade ago I came across the Santa
Lucia Highlands wineries, and in particular Morgan Winery.

Mind you, it's hard to go wrong anywhere on the California or Oregon
coast if you're looking for Pinots.

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Re: OT steak and potatoes

2020-12-03 Thread lrc 
To be honest that was probably a $10 bottle of plonk from Costco.  The best 
wine that I've had in a while was from el vaquero a few weeks back 
photographing my friend. Unfortunately I made the tactical mistake of not 
having a designated driver so I want able to make full use of the tasting room.

On December 3, 2020 10:24:27 AM PST, Igor PDML-StR  wrote:
>
>
>Larry, while I love California and over the years we've enjoyed most of
>
>its wine regions, this particular wine appears to be available in TX
>stores:
>https://specsonline.com/shop/wine/beringer-sonoma-pinot-noir/
>(This is a TX analogue of BevMo)
>
>Cheers to "Global Economy"! ;-)
>
>... And bon appétit!
>
>Igor
>
>
>lrc Thu, 03 Dec 2020 09:33:09 -0800 wrote:
>
>
>On December 3, 2020 8:02:42 AM PST, "Daniel J. Matyola" wrote:
>>The potatoes sound interesting, but I love the way the steak is done.
>
>
>Tri tip, a central California staple that everyone else calls bottom 
>sirloin.
>I was very happy with the way it turned out, especially since I've very
>
>rarely,
>until recently cooked things like steaks and roasts.
>
>>I
>>also like the "fruit" in the background.
>
>Another advantage of living in this part of the world.
>
>
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Re: OT steak and potatoes

2020-12-03 Thread Igor PDML-StR 



Larry, while I love California and over the years we've enjoyed most of 
its wine regions, this particular wine appears to be available in TX stores:

https://specsonline.com/shop/wine/beringer-sonoma-pinot-noir/
(This is a TX analogue of BevMo)

Cheers to "Global Economy"! ;-)

... And bon appétit!

Igor


lrc Thu, 03 Dec 2020 09:33:09 -0800 wrote:


On December 3, 2020 8:02:42 AM PST, "Daniel J. Matyola" wrote:

The potatoes sound interesting, but I love the way the steak is done.



Tri tip, a central California staple that everyone else calls bottom 
sirloin.
I was very happy with the way it turned out, especially since I've very 
rarely,

until recently cooked things like steaks and roasts.


I
also like the "fruit" in the background.


Another advantage of living in this part of the world.


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Re: OT steak and potatoes

2020-12-03 Thread lrc 


On December 3, 2020 8:02:42 AM PST, "Daniel J. Matyola"  
wrote:
>The potatoes sound interesting, but I love the way the steak is done. 

Tri tip, a central California staple that everyone else calls bottom sirloin.  
I was very happy with the way it turned out, especially since I've very rarely, 
until recently cooked things like steaks and roasts.

>I
>also like the "fruit" in the background.

Another advantage of living in this part of the world.

>
>Dan Matyola
>*https://tinyurl.com/DJM-Pentax-Gallery
>*
>
>
>
>On Thu, Dec 3, 2020 at 12:35 AM Larry Colen  wrote:
>
>> Got into a discussion about dinner tonight. I kind of like how this
>phone
>> snap turned out
>>
>> https://photos.app.goo.gl/Chb2BGtm8iVzE3mU6
>>
>> I’ve been experimenting with my own version of hash browns.  Tonight
>I ran
>> two potatoes and an onion through the grater on the food processor,
>mixed
>> with olive oil then precooked them in the microwave for 15 minutes or
>so. I
>> browned them in a skillet, and when I had carmelized a sufficient
>> percentage melted some extra sharp cheddar (coastal from costco) over
>> them.  I figure that they’re mental health food.
>> FWIW, the salad is out of the frame to camera left, and the fruit I
>had
>> with dinner is in the background.
>>
>> --
>> Larry Colen
>> l...@red4est.com
>>
>>
>>
>>
>> --
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>> http://pdml.net/mailman/listinfo/pdml_pdml.net
>> to UNSUBSCRIBE from the PDML, please visit the link directly above
>and
>> follow the directions.
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Re: OT steak and potatoes

2020-12-03 Thread Daniel J. Matyola 
The potatoes sound interesting, but I love the way the steak is done.  I
also like the "fruit" in the background.

Dan Matyola
*https://tinyurl.com/DJM-Pentax-Gallery
*



On Thu, Dec 3, 2020 at 12:35 AM Larry Colen  wrote:

> Got into a discussion about dinner tonight. I kind of like how this phone
> snap turned out
>
> https://photos.app.goo.gl/Chb2BGtm8iVzE3mU6
>
> I’ve been experimenting with my own version of hash browns.  Tonight I ran
> two potatoes and an onion through the grater on the food processor, mixed
> with olive oil then precooked them in the microwave for 15 minutes or so. I
> browned them in a skillet, and when I had carmelized a sufficient
> percentage melted some extra sharp cheddar (coastal from costco) over
> them.  I figure that they’re mental health food.
> FWIW, the salad is out of the frame to camera left, and the fruit I had
> with dinner is in the background.
>
> --
> Larry Colen
> l...@red4est.com
>
>
>
>
> --
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Re: OT steak and potatoes

2020-12-03 Thread P. J. Alling 
I got around that by creating a separate persona to deal with Google, it 
exists solely to allow me to use Google's phone features and see 
"naughty" YouTube videos.  Naughty has a different connotation for 
YouTube than most other places.


On 12/3/2020 6:03 AM, Paul Stenquist wrote:

Can’t see this without allowing Google access to my photos.

Paul


On Dec 3, 2020, at 12:35 AM, Larry Colen  wrote:

Got into a discussion about dinner tonight. I kind of like how this phone snap 
turned out

https://photos.app.goo.gl/Chb2BGtm8iVzE3mU6

I’ve been experimenting with my own version of hash browns.  Tonight I ran two 
potatoes and an onion through the grater on the food processor, mixed with 
olive oil then precooked them in the microwave for 15 minutes or so. I browned 
them in a skillet, and when I had carmelized a sufficient percentage melted 
some extra sharp cheddar (coastal from costco) over them.  I figure that 
they’re mental health food.
FWIW, the salad is out of the frame to camera left, and the fruit I had with 
dinner is in the background.

--
Larry Colen
l...@red4est.com




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Re: OT steak and potatoes

2020-12-03 Thread Bob Pdml 
That’s very similar to pommes Macaire, which uses chives rather than onion, and 
sometime a mashed baked potato (without the skin) rather than a boiled or 
steamed potato.

Mashed potato with caramelised onions piled on top is classic, and of course if 
you have boiled cabbage or similar greens lying around then bubble and squeak 
must be on the menu.


> On 3 Dec 2020, at 12:04, Alan C  wrote:
> 
> Larry, my wife, Ann, makes what we call "mashed & bashed" potatoes. Boil & 
> mash the potatoes, then mix in some chopped onion & "bash" into cakes. Coat 
> in flour & fry until crisp. Yummy!
> 
> Alan C
> 
>> On 03-Dec-20 07:34 AM, Larry Colen wrote:
>> Got into a discussion about dinner tonight. I kind of like how this phone 
>> snap turned out
>> 
>> https://photos.app.goo.gl/Chb2BGtm8iVzE3mU6
>> 
>> I’ve been experimenting with my own version of hash browns.  Tonight I ran 
>> two potatoes and an onion through the grater on the food processor, mixed 
>> with olive oil then precooked them in the microwave for 15 minutes or so. I 
>> browned them in a skillet, and when I had carmelized a sufficient percentage 
>> melted some extra sharp cheddar (coastal from costco) over them.  I figure 
>> that they’re mental health food.
>> FWIW, the salad is out of the frame to camera left, and the fruit I had with 
>> dinner is in the background.
>> 
>> --
>> Larry Colen
>> l...@red4est.com
>> 
>> 
>> 
>> 
> 
> 
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Re: OT steak and potatoes

2020-12-03 Thread Alan C 
Larry, my wife, Ann, makes what we call "mashed & bashed" potatoes. Boil 
& mash the potatoes, then mix in some chopped onion & "bash" into cakes. 
Coat in flour & fry until crisp. Yummy!


Alan C

On 03-Dec-20 07:34 AM, Larry Colen wrote:

Got into a discussion about dinner tonight. I kind of like how this phone snap 
turned out

https://photos.app.goo.gl/Chb2BGtm8iVzE3mU6

I’ve been experimenting with my own version of hash browns.  Tonight I ran two 
potatoes and an onion through the grater on the food processor, mixed with 
olive oil then precooked them in the microwave for 15 minutes or so. I browned 
them in a skillet, and when I had carmelized a sufficient percentage melted 
some extra sharp cheddar (coastal from costco) over them.  I figure that 
they’re mental health food.
FWIW, the salad is out of the frame to camera left, and the fruit I had with 
dinner is in the background.

--
Larry Colen
l...@red4est.com







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Re: OT steak and potatoes

2020-12-03 Thread Paul Stenquist 
Can’t see this without allowing Google access to my photos.

Paul

> On Dec 3, 2020, at 12:35 AM, Larry Colen  wrote:
> 
> Got into a discussion about dinner tonight. I kind of like how this phone 
> snap turned out
> 
> https://photos.app.goo.gl/Chb2BGtm8iVzE3mU6
> 
> I’ve been experimenting with my own version of hash browns.  Tonight I ran 
> two potatoes and an onion through the grater on the food processor, mixed 
> with olive oil then precooked them in the microwave for 15 minutes or so. I 
> browned them in a skillet, and when I had carmelized a sufficient percentage 
> melted some extra sharp cheddar (coastal from costco) over them.  I figure 
> that they’re mental health food.
> FWIW, the salad is out of the frame to camera left, and the fruit I had with 
> dinner is in the background.
> 
> --
> Larry Colen
> l...@red4est.com
> 
> 
> 
> 
> -- 
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OT steak and potatoes

2020-12-02 Thread Larry Colen 
Got into a discussion about dinner tonight. I kind of like how this phone snap 
turned out

https://photos.app.goo.gl/Chb2BGtm8iVzE3mU6

I’ve been experimenting with my own version of hash browns.  Tonight I ran two 
potatoes and an onion through the grater on the food processor, mixed with 
olive oil then precooked them in the microwave for 15 minutes or so. I browned 
them in a skillet, and when I had carmelized a sufficient percentage melted 
some extra sharp cheddar (coastal from costco) over them.  I figure that 
they’re mental health food.
FWIW, the salad is out of the frame to camera left, and the fruit I had with 
dinner is in the background.

--
Larry Colen
l...@red4est.com




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