CtznCane

I can't believe I actually use to drink this on occasion in my youth but... I did. Red wine and kahlua. It really wasn't bad either. Sort of turned things to a coffee flavored port of sorts.

I've never cared much for blended whiskey's and frankly still don't understand what they are per se. I've tinkered around with different bourbons for mixed drinks and more importantly cooking (as I cook with bourbon on a regular basis) and feel that $15+ dollars a fifth (750 ml actaullly nowadays) is too steep a price. My target goal to keep on hand is $15-20 for a 1.75 litre bottle. So far, over the past 3 years I've used Jim Beam, Early Times, Ancient Age, & Old Crow for cooking and mixed drinks. Mainly cooking. Of these 4, the ones I've been most pleaseed with are Old Crow & the Early Times. Both of these I can find at BevMo (for the Old Crow) or Costco and other stores for the Early Times. The cost here in NorCal is about 14 dollars for a 1.75 litre bottle. To me that seems real reasonable for a mixing bourbon. Both provide a good depth of flavor, though the Old Crow is a bit softer and a touch sweeter. Of the 2 I prefer the Old Crow. Cooking wise the flavor comes through without being overpowering. The Ancient Age was definitely harsher and while okay by me, was a little too overwhelming at times. The JIm Beam wasn't bad but wasn't too good either, sort of middle of the road. For drinking alone I might choose the Early TImes. For a Rye whiskey, I always try to keep Old Overholt on hand. I haven't had too many Rye's but this one is not expensive yet packs a nice flavor. Very smoothe. To put this into some perspective, my regular bourbon of choice is George DIckel The 12 year old or the 8. Perhaps, since these are both sour mash, that is why I preferred the Old Crow as well.

I had to read this thread and then look on the web just to find out what cachaca was as I'd never heard of it nor (at least in a sober stated) have I drank any of it. Now my interest is piqued to go get a bottle. Hence the following questions. I see cachaca promoted as "rum' so I take it that it is a form of rum? For ease, I looked at BevMo.com since we have a bevmo nearby and they show 4 available. One is the Pitu which, based on the comments I'll pass on. The other three though are all versions/made by Ypioca. Listing them price wise 18,19, & 26 dollars, they are "Ypioca Cachaca Brazillian Rum", "Ypioca Cachaca Ouro Gold", and "Rum Toucano Cachaca." Are there any ideas among these which one to get? Or, in the SF East Bay area, any other sources?

I find it nice that (and I"m not a big book reader) that the movie is getting so much acclaim and good notices when the book (from what I gather) was not too well thought of. A case of the movie better than the book alone appeals to me. Again we found it to be just a delightful and fun movie. Of course I liked the characters in the movie too, but then again I'm strange also.

We are in the midst of our kitchen (as well as other parts of the house) remodel and our cabinet situation finally is headed in the right direction. We're having a regrigerator moved to increase our counterspace and wound up getting about 6 new cabinets. Since we couldn't match the stain easily (10 year old home) I'm paintiing both the old and new cabinets white which I prefer. The worst horror story in all of this was our experience with Sears Refacing. What a joke. The guy comes out, and with fewer new cabinets than what we got (he bid 3 cabinets) and the and the refacing work they wanted just under 15 K for the cabinets. (I could have replaced every damned cabinet new for less) To top that off, if we didn't decide that night the price would go up another 1700 dollars. Well, as someone who sold cars for 25 years, even at its most hard core we were not like that. The biggest problem across the board that we've encountered is service. Other than where we bought our appliances (Friedmans) and our electrical work (done through an electrician I know personally) it is just amazing how difficult it can be. We've wound up doing most of our work through Lowe's though not without initial problems. The only thing that has made it go fairly smoothe, since our initial problems, was that I twice phoned Lowe's corporate to complain after which the store manage now follows up on everything we have done. I can say that for Lowe's they've been quite responsive once I started to complain.

I had a bottle of it this evening thanks to receiving a bottle through a friend. A nice bright color (about the shade our walls are now in the kitchen). I agree that it didn't quite have the boldness or aggressiveness that I'd usually associate with a Barbera. I found a lot of cherry notes in it. Very straightforward and with a nice acidity. After having some on its own, I also had it along with a new york steak tonight and it matched up well. I can see how Katie would like Barbera's with burgers as that sounds like a good match. I've enjoyed Barbera's in the past though there are so few around it is not a wine I encounter on a regular basis. I know Cline makes one as well though I haven't had a chance to try that one.

I agree that this is a very pleasant wine. At first I was caught off guard as I was somewhat thinking it was a straight Sauvignon Blanc, but being that I was in quiite and inebriated state when I received the wine I wasn't quite sure. The semilllon characteristic is definitely there as well as the grassiness of the Sauvignon. I didn't catch the kiwi but definitely picked up the pineapple. All in all a very pleasant wine.

We saw the movie a week ago and found it just plain entertaining and worth a lot laugs as well as a fun subject. I'll drink to that!

Funny but it seems the question was what wines from the region to bring, not the opinion that California wines won't go well with it, which is, just an opinion. Soooooo in keeping with santa Cruz, Ridge is always good they have some Cab's and Merlots from Santa Cruz (without going for MontaBello) or perhaps Martin Ray Santa Cruz Mountains Cab. quote=melkor,Dec 5 2004, 10:31 PM] It’s been my experience that wines from CA tend to have more fruit, more alcohol, and less acid and minerality than their non-CA counterparts. Because I find they often compete with, rather than complement, the flavors in the food, I prefer to drink CA wines by themselves. On a few occasions we’ve had both at home and at restaurants good success pairing one California wine with one dish, I’ve never had a truly excellent food and wine pairing across multiple dishes when the wine is from CA. White Rhones, on the other hand, regularly (and quite successfully) appear across multiple courses as part of the wine pairing at the French Laundry and other restaurants. That being said, our wine cellar is 35% CA, and I’ve enjoyed some Pinots and Rhone-style wines from CA with food. But since the red-wine-friendly courses at Manresa make up a small portion of the menu (or at least have both times I’ve eaten there), and given that the dinner in question is a festive meal, I think a sparkler would be appropriate. H

Besides wine tasting rooms/web sites what about wine clubs? I started a thread before and but one response. Thought winery people at least would be interested. Well yesterday we picked up our wine club shipment from Gloria Ferrer. Of course we tried it and wound up buying an another case of the champagne (sparkling wine for you purists) and a couple extra Pinot Noirs as well. There website too is very nice.

Okay Bruce, I'll bring down a bottle of Saphhire tomorrow night. Glad to know the stuff can be found in the city as well jaz.

At the picnic e-gulleter's had a couple months ago in S.F. Winesonoma made some martini's using orange bitters which did magic for the martini's in my mind. The Fee Bros Orange bitters though were impossible to find locally. The other night I was able to find them online through a place called Surfa's out of the L.A. area. (www.surfasonline.com) . I mention the place for 2 reasons. One is that they carry Fee Bros and secondly, after I ordered, since they are awaiting their order (currently out of stock) they took the time to call and say that it won't be being shipped till next week. I am one who will complain when service is really bad but I also think something should be said about people who provide good service. That aside, since I"m getting the orange bitters I was wondering what other people use their bitters for and am looking for ideas. Thanks for any input.

Well I have gotten their catalog now (through online they mailed it) and now I"m sure it is just a matter of time till when I can drive up to Vacaville to the outlet store. Or Gilroy, perhaps as a drive down to Carmel with a stop doesn't sound like too bad a day trip.

I wouldn't exactly call it side by side but last year I did a nice fresh turkey follwed by a frozen and thawed one a few days later and the fresh was better. The frozen mind you was perfectly fine, it is the method that is superior but the better the bird the better the eats.

That I didn't know, JAZ. In the outlet stores off of 80? If so I'll have to put that as a place to go to.

It seems most of the whiskies have gone from 86 proof to 80 proof. Is it cost related? I certainly believe so. Look too at how closely this correlates with the change from a fifth (4/5 of a quart) to 750 ml as the standard bottle size. I remember in '69-70 when I worked at a liquor store that the standard was either a fifth or a quart bottle. Try finding a quart now. Not impossible but very hard to find. How much does it change the taste? Not much I don't think if you consider that most all who drink it have it over ice. Well that ice dillutes it, so it doesn't take much to effect that overall alcohol. For pure tasting comparisons too it is not unusual to cut the whiskey with water in a 1 to 1 ratio and taste striaght up from there. Personally I've never cared for JD yet George Dickel is my regular whisky of choice. As opposed to the change in proof I'm more opposed to the fact we get a 750 ml bottle rather than a fifth.

I'll toss out a few different places and for different reasons. Not trying to put a strict top 5 but just 5 interesting places that are well worth the effort to go to in my humble or not so humble opinion. 1. Le Virage - Walnut Creek - How much longer this place will survive with the owners declining health is uncertain but for now this is still certainly one of the gems of the bay area. 2. Sazio Ristorante Italiano - Castro Valley. A sleeper but you would be want to find a better Italian restaurant anywhere. Run by Antonion (the Miatre d') and Tony (the chef) brothers-in-law this is a comfrortable restaurant with stunning food. Fish/seafood are a specialty since Tony's father was a fisherman and his fish is second to none. 3. Emmy's on Monterey street off of 280. A family style Chineese restaurant that is still a favorite of mine ever since a Chineese friend of mine introduced me to it 20 years ago. 4. Julius' Castle - Telegraph Hill, S.F. - One of the old standards in the city. As good as it use to be? Perhaps not. Stilll fine? You betcha. The view? Second to none. We have friends coming out here around Thanksgiving we will take here for dinner to see the view of the city. 5. Walker's Pie Shop - Albany on Solano Avenue. This place has been around since I was a teen in the '60's. Great pie - good food - fun place. 6. Okay there is a 6th. Cinderella Bakery & Restaurant 436 Balboa in S.F. A true jewell in the city. Out in the Richmond (I think, that is the area) you'll find more patrons who don't speak english than don't speak Russian. They close early (7) but a wonderful place for lunch or an early dinner. TRULY one of the ciity's ethnic gems.

Being that I sold high-end cars for many years (Volvo) I believe in the adage that (generally) good and cheap don't go together, never have, never will. Still, while not considering 'cheap' I do question value. This is especially true when I see the cost of Le Crueset pots. Being that I have a budget, I'm not cheap but I am looking for value. I love my Lodge Dutch Oven which (for the best price) I bought at the hardware store. Lamb shanks, Pot Roasts, Chickens, Oxtails, you name it, they go in the Lodge. That aside, I stilll feel it would be beneficial to have an enameled cast iron pot or (if I can afford it) two. I just can't understand why when the Lodge cost me about 30 bucks that the LeCrueset is in the mid 200's. I'm interested in a good sized Le Crueset (probably the biggest) and perhaps one smaller one if I can swing it. Are they worth it? Also, if you had to choose 2 of them which sizes would you choose? Also, are there any other good alternatives to LeCrueset? What can I do in the LeCrueset that I can't do in the Lodge? Any insight and help would be appreciated.

I deep fry turkey's at T-day and other times of the year. I've also done chickens which are wonderful and hope to try the prime rib as well. As to the oil, I've found it at Home Depot and at Costco. It isn't cheap but not too bad but definitely strain it and save it to use again. As for cooking anything this way, I think the outside deep frying units are a must. They aren't pricey but you just need to have some space. Safety wise, make sure you have room though and wear long sleeves, goggles and gloves. I typically for cooking or barbecue use welding gloves (an AB rec.) I've done turkey in most ways from smoking (27 hours) to deep fry and all inbetween. Deep fried is liked the best. I can only think that prime rib will come out terrific. Being that we are almost to T-day you shouldn't have a problem finding the peanut oil in the large containers. One other suggestion is I'd suggest doing a dry run in water to see how much oil you'll need to make sure you have enough, but not too much.

About 20 years ago, I had what to this day is the best fish I've ever had. It was Cod (not typically a favorite of mine) cooked in a salt crust at Amelio's in S.F. when Jacky Robert owned it. To me the fish in the salt coat sounds very tempting. I agree too that it would nice to see photos of the prep next time you do it. That would certainly help in the visualization for putting it together. Darn, now I'm hungry!

Since Salt & Pepper seem like they should be automatic I'll just add my 5 additional 1. Garlic 2. Rosemary 3. Thyme 4. Butter 5. Bourbon having decided that and being close enough to cocktail hour, I think I'll go have a drink. but really, it is one of my favorites to cook with.

Congrats! On a domestic side I like the Schramsberg Brut Rose and also think that the Gloria Ferrer Brut Rose is quite appealing as well. J Wine had a Brut Rose but they were phasing it out so don't know if they have any left. I remember when my son was born having a bottle of Veuve Cliquot 'Royal Celebration Cuvee' which was out at that time period.

"Taste is subjective; opinions are individual; but quality is not subjective. There never has been a sweet wine made in California that will stand up to Chateau d'Yquem in a good year - that isn't really open for debate. A case can be made for some TBAs, Eisweins, or Tokaji Essencia, being at that level." --- If you wanted to single out a single best d'Yquem along with top TBA's and Tokaji would certainly be at the top yet that is for an individual best of show. On its best day can d'Yquem be beat? Not likely. Yet would the top Domestic efforts be off the quality chart? No. They may be a bar lower is all but your implication of lower quality is broad based while your conter-argument relies on a single vineyard and a handful of others. Take the whole of the sweet wines and I"m confident California and the states are at least on the same level as the French. On a broad base the Germans would have it hands down over the French. "The lower acidity in CA wines is also not really debatable either - volumes have been written on the subject. Warmer weather means lower acidity; it's just an issue that winemakers here need to deal with. I obviously don't believe that all California wine is crap, since more than half my wine is from CA."---- To you they do not have enough acid. They may be lower but your statement was that they don't have enough acid. They may not have enough for your taste. You choose to put something down rather than simply state that to you it is too this or that. Frankly that's crap.-- As to value wise you think Califonia shows up poorly which is again subjective not to mention I completely disagree with that assesment but that is just my opinion as the other is yours. Yours certinaly isn't fact nor is mine, they are simply are views. "I do think you’ve got a completely confused image of me here. I drive a Subaru, I’m on the Turley mailing list, and own exactly 2 bottles of red Bordeaux - I’m hardly an old-world stalwart." ---- Your Hummer and Opus One remark though was certainly the French style, old world hoisted on their own pitard type of comment though. Funny you should mention Turley as well. They too at their tasting room (Paso) have that same you-know-what doesn't stink type of demeanor. "White zin serves a great purpose - it makes wine available to a much larger audience in the US and that’s a great thing for everyone. Sparkling Shiraz serves exactly the same purpose in Australia - again it’s a good thing there, but it’s no more than a novelty here than our white zinfandel is there." ----- Here I agree with you that it iserves a great purpose though I think innocuous might be a little better terminology than novelty. Serving a purpose much as fast food diner coffee serves a 'warm beverage' purpose. ----Once again though you make a blanket put down of the Sparkling Shiraz's. I've yet to see a complex white zin and don't know if it is possible having had different ones over the years but is that true with sparkling Shiraz? Not according to the Aussies who at least from their remarks after you bashed that wine seemed to show that it has a diverse potential. It does not however fit in with your image. In that regard the old world tried and true new can't be good attitude seems to shine on through. I'll agree with you somewhat on high end, but go out and drink some low end sauternes. Quality? Not in my opinion. Try a few of the sparkling Shiraz's that were mentioned. I haven't had a chance to yet but I intend to. At that point I"ll say I like this or that or don't. Personally though I don't think you have enough experience with those to make an intelligent, if any, criticism. It may not be what you say, but how you choose to say it. Which reminds me years ago of a lady friend of mine who had a t-shirt made up that said "Yes I do but that's no way to ask." I'd welcome the opportunity to dig out a few wines of my own and go toe to toe,with you but hopefully in a way that when all is said and done is done without putting down the other's choices.

Geez, Mary, I try not to think of 52 as old but now..... hmmm where is that geritol. I keep it around for a casual glass of wine during the day or when I don't want to cook with an expensive wine. I guess it is sort of like SHasta cola vs coke or pepsi, not the same for sure, but along the lines and a cheap substitute. Heck, at least it may spur people on to find out what may be more complex.

"California specifically doesn't measure up to the old world regions. " -- In your opinion it does not. "Violeta is in the same boat as Dolce - nice to drink, but only worth buying if your idea of a good time is parking your H2 at Opus One and picking up a few cases of 1998 Opus." ----- I won't buy a case of Opus One, probably not a bottle and I'd likely pull up (ona practical day) in my Volvo. On a fun day pehaps in the Benz with the top down. (I'm sure that will fit your old world values better.) As to discussing the merits of California Champagne (intentional choice of words) versus French Champagne you got the Schramsberg right but I'll take Iron Horse and Gloria Ferrer to go along with them. For a good value French Champagne I prefer Alfred Gratien. Then again you didn't say discuss you said 'argue' and I'm sure that is what it would be. I can appreciate all of the wines you mentioned and have enjoyed many of them. It is not that California wines don't have the proper acid, they don't have it in your opinion. Taste is a subjective matter. Opinions are individual. Talking down other peoples tastes in a condescending manner is not speaking from a position of knowledge but a display of aloofness, shallowness, and an over inflated sense of self-importance. As they say, conceit is an imperfection that affects everyone except the person who has it. In sales the weakest position is bashing the competition. You want to convince me otherwise sell me on the merits of your choices but don't go in a condescending manner against the California sparklers, California sweets, sparkling Shiraz's, or even White Zins with these unilateral condmnations do nothing to further your viewpoint but do serve to get underneath peoples skin. I think you can do better than that. Give me the pro-views and I'll listen. Bash and then.. well, like you see I'll say something.