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Bill Miller

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Everything posted by Bill Miller

  1. World Market carries them in Texas--very reasonably.
  2. I get mine at the big Specs on Smith--it's cheaper and they know how to slice it. I prefer the San Daniele.
  3. This 96 Cavallotto is an outstanding wine that is superior to the 98 and far better than the 97. Most producers consider 1996 the greatest of a string of great vintages only challenged by 2001. This is a classic Barolo from a classic vintage so you need to be in no hurry to drink it as most 96's are just now started to show their best. If these were my bottles I would start to drink them at about 15 years old. This all of course assumes excellent storage conditions. ← Thanks for the reply Craig--it's really tempting to try one of the bottles!!! I may drink the '97 or '98 first.
  4. Surfing the web--went to my favorite olive oil's web site and found a quote I made on a thread here about how good the oil was--"Bill Miller, eGullitier, said----etc". I realized there is some influence here.
  5. I have 3 bottles properly stored. Parker gushes abou the 97's and 98's but does not mention the 96's, which was supposed to be a good year for barolos. I want to open a bottle later this year but would like to know if anyone has any notes on this wine.
  6. We opened the wine Friday nite. Daniel, your notes were right on!! I decanted (it had thrown some sediment) and let it breath an hour. Smooth tannins, tastes of espresso,current and berry. Smooth as silk. I did not find the mint but the bottle had not been stored properly--the cork was saturated but tight and not leaking. My mouth was full--great finish!! Served with a beef tenderloin roast. Our first course was creamy chanterelle soup with a '99 Marques de Caceras Rioja. Lovely evening.
  7. I've won brisket cook offs and assure you that the secret is 220 degrees max and at least 10 hours. I like to season with salt, pepper, and garlic powder in copius amounts. Rub in and let sit at room temp about 30 min. Smoke it for 3 hours to get a smoke ring then cover with foil and put in the oven for 7-8 hours. It will fall apart. Remember, no more then 220 degrees. I'm talking about a whole brisket--10 to 14 lbs.
  8. Absolutly, and I do Bananas Foster for guests at home. I like showing off!
  9. I don't remember fixing a bad chicken breast--I love them. I'm glad someone likes dark meat---remember "Jack Sprat could eat no fat, etc".
  10. Gordon: We buy an olive oil called Peruzza for a condiment--really fruity and only about $25. We get ours at Specs or Central Market. We could drink it by itself. On bread--to die for. From Italy.
  11. We love a hash brown quiche where you make a hash brown potato crust and bake it to brown a day ahead--add an egg, ham, and sauted onion mixture just before the final baking--really easy. You can add as many vegis as practable.
  12. You drink a lot of wine. You forget a lot of things. ← But what a way to live.
  13. I was so moved by the young man who said "we will all pay for this". And they didn't start it--they just pay the price for someone else. A turtle was carrying a scorpion across the Euphrates when he stung it at the halfway point, the turtle said "why did you do that?"-- the scorpion replied "It's the Mid East" They both perished.
  14. We like to take things over while they move in. We try to give it a bit of a local flair if we can--King Ranch Chicken, Green chili chicken enchaladas or a Prudhomme pork loin always make a hit. They don't have to stop to fix dinner or run out to eat.
  15. We had a bakery close several years ago. We bought three large packages of yeast and froze them. We thawed one at the time and kept in the fridge. Each one lasted a year or more. Love that yeast. We buy at Sams now and do the same.
  16. Buy a jar of thick "Bone Suckin Sauce" and judge all the others by that. I can't make any better than that, so I quit trying. I really only use it ribs. Good brisket needs no sauce.
  17. Bill Miller

    Hens and Cocks

    The real truth is that the meat of the bull that goes into this product is old and tough. It is also cheap. The bull is worn out. Same principle as the horse and the glue factory.
  18. Bill Miller

    Hens and Cocks

    Well, given that I don't think chicken sexuality matters as much here as chicken sex... I'm going to ignore the question you asked and answer the question you meant to ask. If it is a well-raised chicken, i.e. one that scratched in the ground and ate bugs and the like, it may matter to some extent. However, if it is a supermarket-purchased, factory-farm-raised bird that has never had the chance to reproduce, there won't be a difference between the sexes. The truth is that the meat of the bull that goes into this product is old and tough, but also cheap--same principle as the horse and the glue facory. The bull is worn out. ←
  19. Saveur has an article in the Sept. issue about Vancouver. They talk about grilled oysters wrapped in Alaria seaweed. Looks fantastic!! They even tell you how to get the seaweed. Has anybody done this? Do you know anything about this seaweed?
  20. Welcome James--happy to have you with us. I love Saveur and have heard it described as "food porn". A compliment--juicy articles and when you do a good recipe it is really good. I've heard the finances are a problem--I have a 3 yr subscription to help you out. Any comment on that?
  21. I don't think Bon Appetit has been the same since Wm. J. Garry died in 2000. He put together a great magazine--he must have been editor for 20 years.
  22. Bill Miller

    Oregon Wine Trip

    Great report!! I just had an 01 Domaine Drouhin and it was lovely--I did not go there when I toured. I was dissappointed in Erath, Sokol Blosser, and another in a red barn (the name escapes me--I didn't purchase any). Elk Cove was very nice. When you return try Anne Amie and Bella Vida. They were my highlites. Raptor Ridge is also lovely but they were not open when I was there.
  23. We have a large pantry, another with shelves, 2 swing out doors and shelves in the outer doors, 2 upright freezers, 3 refgerators in the house and 1 in the garage. I couldn't begin to tell you what we could cook. Example--we bought baby backs on sale for 6-8 months. I smoked 8 lbs on the 4th and am doing 9 lbs for my staff pool party. I will still have 8 lbs. I'm doing a brisket for labor day. I'm ashamed.
  24. which is what our Jewish forefathers decreed so long ago ... sometimes what's old is new again, as the saying goes ... ← It's hard to get a good heirloom tomato in the market--short shelf life and they don't travel well. The ones I grow at home are really remarkable---major flavor, color, texture--they only travel 50 feet and are gone in a day or two. Yes, there is a difference.
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