Dessert wine usually always rocks! QOTD: Medium, cross sered, salt pepper, and sometimes marinaded in merlot or other things overnight.

Dessert wine usually always rocks! QOTD: Medium, cross sered, salt pepper, and sometimes marinaded in merlot or other things overnight.

qotd: medium rare.

Gary…great show….was really looking for a home run…and I will have to try some of the desert wine I have with steak….Hmmm….

QOTD…I like steak medium….sometime medium well…..

QOTD: tender enough to use a spoon to cut it.

QOTD: rare+ with nice sear outside from charcoal flame grill

Depends on at least the steak & the experience:

With frites at a Paris bistrot: bleu (17 seconds on the grill – both sides)

Or maybe medium rare with a bernaise sauce.

Or just medium by itself.

Expand your steak palette.

QOTD: Medium on prime rib and medium rare on everything else

Dessert wine with steak? Interesting…I’m going to try it tomorrow!

’05 Tapestry shiraz: As soon as I saw it on your table I thought, “Oh NO, don’t do it, you’ll be sorry, don’t do it!”—because I’ve had it before. When someone asks me what “overoaked” means, that’s one of the wines I immediately mention as an example.

QOTD: Medium rare, for beef steaks. Seared outside & raw inside, for tuna steaks.

And I’ll look for that riesling sometime. I like to make an orange & tawny port reduction sauce to accompany my steaks (and salmon, and various other foods). Oranges + red meat = delicious.

And: Someday I’ll email you about my Franciscan vs Justin tasting. I need to find another bottle of Justin while I’m in Florida this week so I can have my mother taste it as well. See, my mother is a white zin and riesling fan, and she’s always claimed to hate red wine because “it’s all too dry” or “it’s all too bitter.” Last time I visited my parents, I bought a bottle of ’04 Franciscan (eh, it’s been one of my staple cabs most of this year). My mother tried a glass and shocked me: “Oh, now see, this one’s not bad… it’s not dry… I like this!” I think she’ll prefer the Justin. When I find out, I’ll fire off that email.

’05 Tapestry shiraz: As soon as I saw it on your table I thought, “Oh NO, don’t do it, you’ll be sorry, don’t do it!”—because I’ve had it before. When someone asks me what “overoaked” means, that’s one of the wines I immediately mention as an example.

QOTD: Medium rare, for beef steaks. Seared outside & raw inside, for tuna steaks.

And I’ll look for that riesling sometime. I like to make an orange & tawny port reduction sauce to accompany my steaks (and salmon, and various other foods). Oranges + red meat = delicious.

And: Someday I’ll email you about my Franciscan vs Justin tasting. I need to find another bottle of Justin while I’m in Florida this week so I can have my mother taste it as well. See, my mother is a white zin and riesling fan, and she’s always claimed to hate red wine because “it’s all too dry” or “it’s all too bitter.” Last time I visited my parents, I bought a bottle of ’04 Franciscan (eh, it’s been one of my staple cabs most of this year). My mother tried a glass and shocked me: “Oh, now see, this one’s not bad… it’s not dry… I like this!” I think she’ll prefer the Justin. When I find out, I’ll fire off that email.

QOTD–Medium, if I have faith in the restaurant. Medium well if I am wary.

Trust is huge.

Nice episode –QOTD — A Porterhouse or filet on the rare side of medium rare.

Hey Gary-

If I cam eon the show it wouldn’t matter because I’m a 49ers fan and I know that we won’t have a winning season for at least 3 or 4 years.
QotD-
Steak – I don’t eat a ton of red meat, but when I do…medium.

Rare, off the grill

I love my steak grilled on the barbie to a Med-Rare doneness
Drizzled with a light butter creme & blue cheese sauce.
Served with a 6 liter 1992 Silver Oak Cabernet.

Bring it On,
RichE

QOTD: Medium Rare

Gary, when’s the contest for the Nebuchadnezzar?

QOTD: Medium Rare

Gary, when’s the contest for the Nebuchadnezzar?

QOTD: Medium Rare! Topped Oscar style or with some blue cheese, yum!

Ok, Gary you got me. I have been lurking, but only about a month. I really enjoy the show and feel like I’ve learned a bunch.

One of those WLTV Christmas pack is headed here for the holidays. Finally a reason to be excited again on Christmas day. 😉

Thanks
Brew

QOTD: Just like Vincent & Mia on “Pulp Fiction”….I like my steak “bloody as hell”…that would be RARE!!!!!

I’m new here — this is the 3rd episode I’ve watched, and I’m loving it!

qotd: I like a lean filet, blood rare, with a little salt and maybe some garlic. (I love late harvest rieslings but I must confess to doubts as to how they would go with bloody meat.)

QOTD: Just like Vincent & Mia on “Pulp Fiction”….I like my steak “bloody as hell”…that would be RARE!!!!!

I’m new here — this is the 3rd episode I’ve watched, and I’m loving it!

qotd: I like a lean filet, blood rare, with a little salt and maybe some garlic. (I love late harvest rieslings but I must confess to doubts as to how they would go with bloody meat.)

I work at a steakhouse and it kills me when customers order steaks “well done”. There’s nothing better then a filet cooked medium with a juicy pink center and a glass of wine!!

I work at a steakhouse and it kills me when customers order steaks “well done”. There’s nothing better then a filet cooked medium with a juicy pink center and a glass of wine!!

The only way that I know to show the love is to answer the QOTD and ask to NOT be included in the drawing.
QOTD: 2-inch thick Chateaubriand cut of the tenderloin, char-grilled to the rare side of medium rare, carved in 1/2-inch slices and served with Bearnaise.