Gary, I so apprecitate the value show, but we all have tried yellow tail! I am not sure what we will be eating but I am thinking of putting some chicken thighs in the crock pot. Wish I could be there for your sale and open house!

qotd: Will be making cajun style cornish game hen with some greens and jasmine rice on the side.

dammit, 11 to 5?!?!?, i work 10 to 6 lol. Harvest is a bitch.

NO, dinosaurs were not eating us, dont be crazy Gary.

haha you tasted that first wine mad quick; in, swish, spit.

dude i want a sniffy sniff glass yo!

“I’m impressed with the overall quality … I wouldn’t say it’s the worst thing I’ve ever had.”

i like the non-human nose. like the basement at the lake house.

haha, mott is so awkward on camera.

qotd. mmmmmm my friend just slaughtered a pig so imma be eatin some of that yo! also some venison probably, the last of this years fresh corn and tomatoes, and of course MAD POTATO, ONION, GARLIC, LEEKS, AND WINTER SQUASH. i been eating stupid amounts of concord grapes, mmmmmmmm.

QOTD= Strip Steaks, white asparagus, cheese, grilled veggies. Please, it is OU/Texas weekend! We are bringing thunder to the tail-gate. Yeah, me and my friends, we are kind of food nerds too. ps. for those not up on current events TEXAS SUCKS!!!!

Pasta and clam chowder because I am a college student. But I will have some good wine.

QOTD: Penne alla vodka… and maybe Veal Parm

QOTD: I’m going to my friend’s house and we are cooking some argentinian parrillada…chorizo, morcilla, sweetbreads, skirt steak, etc…
All with a Malbec, of course…

Great Ep, Gary! Always love to see the dessert wines make an appearance.

QOTD: I’m coaching some frisbee this weekend, so I’ll be eating take-out, Cliff-bars, and peanuts.

Cool QOTD: I’m gonna make ‘Tartiflette’ – a tasty comination of potatoes, bacon and melted cheese, much enjoyed by French skiers. Only 45 mins to cook so I can then sit down with my plate and enjoy WLTV. I’ll cook a fair bit so I can have the left overs! (I’m a student!).

Not sure what to pair it with my options are quite open:

Ravenswood Vintners blend Zin, Sonoma-Cutrer 2006 or a couple of French sweet wines I got from Diepe.

Cheers,

Richard aka Scotscan

QOTD: Last night I made AWESOME!!! chicken cacatore for me and my wife’s 3rd anniversary (we picked 10/10 so I wouldn’t forget it!). Big ups to her and a mad shout out to all the other people treating their wives right on that once a year big day. We had a few different cheeses, a Chianiti Classico Reserva that was ok and some pink bubbles. Tonight I’m letting Asahi Super Dry do the cooking.
Tomorrow it’s out to a local French restaurant for some grub and wine.

The best way to survive the economy is to stick your money in a shoe box. It’s a great way to increase the value of an old shoe box, too.

I wanna see if anyone will actually take the crap load of dried apricots and dump them on the street, squeeze the 4 lemons and 2 limes and spray the butterscotch (“I don’t even know what that is”) and taste it in front of the onlookers…

Great show.

Mark

Cooking a tasty grass fed beef from a farm up in Frederick, MD (need to pick a wine) with a bake potato, coconut milk ice cream with dark chocolate chunks (tastes EXACTLY like the old school almond joy bar…

Friday night at a friends house, we had homemade sushi last night, with sea salad, butter, bread, sorbet, some Asahi beer.

Mark

Our son Nathan, host of “A LYON IN THE KITCHEN” (Discovery Health Network) came East last week, and shared several new dishes with his Mom. While I’m not too sure what’s on tap for the week-end, I know I will not be disappointed. (Never have been in 43 years of marriage).
Sorry Gary, but I gave up sports cards in elementary school.
Football? ……….. Naaaaaaaaaaaah.
Yellow Tail? Yep. Have some on the shelf now. Is it good? Not really, but agreed, it’s ok. It does however taste a whole lot better than it did a few months ago, given this tanking economy.
My question of the day: Exactly why did the Washington CAPS trade Kolzig?

QOTD: Arugula…I’ve been on a HUGE kick with this lately. I’ve been making chicken tacos with this as the greens. I’ve been making steak, onion, and arugula wraps…it’s just got such a clean & fresh flavor…it goes great with Sauvignon Blanc too…

QOTD: Everything tastes good on the grill. Since the weather is nice, I’m guessing we’ll throw something on the BBQ. Wine and BBQ, mmm. Penn State plays at 8pm, therefore there may be nachos later.

Just discovered this site. It’s lots of fun and informative, too. I really like the idea of trying new, different, unusual wines from obscure places or wineries. I also like most anything with bubbles!

QOTD–Having a pasta/wine tasting party tonight.

4 sauces: (homemade basil pesto, a very light cream sauce with chicken, peas & red peppers, a tomato/butter sauce, and a rich bolognese ragu
5 wines: (sparkler from Australia, sauvignon blanc from New Zealand, shiraz from Australia, malbec from Argentina, and an old vines zinfandel from California).

I know Big Tim Bowens was bringing you nightmares of old phin/jet games of yore.

QOTD: There is no cooking this weekend so….

QOTD: Since Delaware is bringing us gorgeous fall weather, and the leaves are turning slightly, I am craving fall foods. For absolute sure, I am going to make pumpkin pie (we bought a pie pumpkin at the orchard). I am also thinking a savory apple dish. Maybe, sauteed cabbage and apples or apple and squash soup or apple chutney. (Last weekend we went to the u pick apple orchard =)). Also craving sweet potato casserole with shallots and sage, and chiles en nogada which is unlikely to be made cuz I think I missed the boat on pomegranate season around here. (Can you tell I like to cook?)

I have to try that dessert wine.

QOTD: I had dinner last night at Nunzios in Collingswood, NJ and I brought a bottle of that Sojourn Cab Ian hooked me up with last time I was there.

I had veal sausage with broccoli rabe and cannellini beans with parmesan cheese, tagletelli with rabbit and porcini mushrooms in a rabbit ragu, and ended up with veal osso bucco over saffron rissoto.

You should try that place if you are ever down that way…. or just go there one day with a bunch of vaniacs and me of course and do a dinner run. But we all know that ain’t happening any time soon because you just don’t have time for us little people….. 😉

I do appereciate value. But value in the 20-50 price range. I would rather have 1 bottle of new zealand sav blanc over 4 bottle of yellow tail. I believe there is a point where value runs in the opposite direction. (like &12 & under) where if you end up dumping it down the drain then it was a complete waste of money. Now, don’t get me wrong, I had 3,10-12 dollar wines before that shocked me how good it was. But 99 percent of them are not worth spending money on. Especially in the 6 and 7 dollar range.

Value shows rock!!!

QOTD: we don’t cook on the weekends 🙁

QOTD: As it’s another glorious sunny weekend here in Cyprus, we are having a BBQ – Ribs and stuff this time.

QOTD: As it’s another glorious sunny weekend here in Cyprus, we are having a BBQ – Ribs and stuff this time.

QOTD: I am going to eat a big ass bowl of Super Golden Crisp!

Quite excellent show. I very recently bought a bottle of that ’07 Yellow Tail Chard, just because Concepción likes it. On the Tokaji, it is my opinion that you scored it too low. I coincide with you on the observation that the (apparent) lower content of sugar in this Tokaji actually enhances it. I recently tasted that particular Tokaji, and I gave it 99 points (my highest score ever), obviously not motivated by sugar content, but on rarity, complexity, and hedonistic nuances. Here’re my notes on that:

“This wine is really, very hedonistic, exotic, spiritual, sensual, sophisticated, perfectly balanced, and uplifting in every possible way. It brings indescribable flavors and thought-provoking sensations. The aromas and the flavors are two different experiences. This is perfection.”