I just found a recipe on the back of a Bisquik box for backed Parmesean Crusted chicken that was amazing. I’ve been eating the crap out of it.

QOTD (#700. most memorable WLTV): SORRY. Got behind. Watched 700 & wanted to comment. No hesitation. Two-buck Vaynerchuck!
It was really, really, the 1st ever episode that I can remember watching. I think I found your site and clicked it, though it may not have been the current episode. Then I promptly walked out of the office (restaurant sommelier/mgr) and grabbed the nearest girl, Melissa (all female staff) & made her watch it. “action-figure” is still a descriptor in our restaurant!

QOTD (response to this episode).
Chipolte Lime Ck. Grilled.
AZ wines remind me of our TX wine industry. You actually mentioned it, need to find the right varietals and quit trying to imitate CA or France!
I spoke w/ Kim McPherson, best of Texas winemakers, and he thinks TX should do more Rhone or Spanish. NOT cab and chard.
Sounds like AZ is in that same quandry.
Great show. Still ‘changing the wine world’

If you’ve never had chicken through a straw, well, you just ain’t livin’.

Everyone’s giving recipes. I don’t get it. When I heard the question I immediately thought “method of delivery”. Chopsticks, a fork, fingers? I guess the real question is, how would Buck Rogers consume chicken?

Next show – Michigan rieslings. Ha, just kidding.

QOTD: All about the Fried Chicken baby! Give it to me hot and crispy right out of my grandmothers pan.

I stopped by the Wine Library on my way home(Virginia) from New York this past Sunday. It was my first visit, and my wife and I were impressed with what we saw, and purchased.

You keep making them I’ll keep watching them.

QOTD: HAS to be fried chicken, although my wife just made this awesome dish with grilled chicken with an avocado/tomato topping that was AMAZING!

I’ll have to get out and try some Arizona wines. Good show. Love to see other places making wine.

78 points for the second wine? Weird score considering the way you talked about it. The score seemed to contradict what you were saying…I thought you might say something in the 80’s…

Qotd – Feta stuffed.

Two Qotd in one week having to do with chicken? wtf Gary, if you must know, i eat chicken roasted, fried, baked, poached, stuffed, grilled, barbequed, jerked, and chicken noodle soop. you gotta tell us your answer of the day, you’re the one obsessed with chicken, let us in on this secret fetish of yours

Nice Job Gary, I like the fact you gave Arazona a shot and an Honest opinion. OK!!! Now keep heading South until you hit BRAZIL than stop and do a show on Brazilian Wine, you make change a lot of viewers mind that Chile and Argentina are the ONLY countries in South America that makes wine.

Nice Job Gary, I like the fact you gave Arazona a shot and an Honest opinion. OK!!! Now keep heading South until you hit BRAZIL than stop and do a show on Brazilian Wine, you may change a lot of viewers mind that Chile and Argentina are the ONLY countries in South America that makes wine.

Gary, any chance on a Ribeira Sacra wine region episode. Was reading up on some up and coming wines for this somewhat unknown Spanish wine region. Keep going strong, everyday you crush-it harder.

QOTD: One word: spatchcock on the grill

http://www.latimes.com/features/food/la-fo-calcook25-2008jun25,0,7195219.story

My grandmothers Southern Fried. Maybe not so politically correct these days but man was it good.

Thanks for the WL mini tour, lots of fun.

QOTD: Fried/sauted.

QOTD: Rotisserie chicken over the BBQ, with a simple lemon and cajun spice sauce.

Great show!

Gary great show. Had a similar tasting wine tues night. Big and bold and a little over the top but i ended up buying a bottle to go. Barbecue any kind thick sauce or dry rubbed.

hey Gary new to the program and i am loving it. i really like the energy of the show. i like my chicken rotisserie style. not any type of rotisserie chicken but a PERUVIAN rotisserie chicken. i can live with wine and peruvian rotisserie chicken!

Gary – love the show. I don’t comment very often, but i have been a faithful viewer lately. Interesting facts. Gretzky’s kids go to the school I teach at – interesting fact since he was recently on. I have the same name – AJ – as your youngest brother (Liz told me that when she responded to my birthday wish). My favorite number is 4. I drank a Carmenere this last week – it was excellent, reminded me of a spanish Tempernillo. I also drank a Muscat due to your recent show. The Carmenere i score a 89+ and it was only 8 bones. The Muscat I score a 84 – but good effort. And of course, Chicken and dumplings! had to respond to a bunch of stuff all at once.

love the show. keep it up!

QOTD: my homemade BBQ chicken kebobs

Wassup with the phoenix coyotes? I’ve sort of been following their drama in the sports news.

Interesting choices. Now I know something new.

QOTD – Grilled with hot sauce or buffalo wings, or roasted with herbs or fried with potato salad, or BBQ’d dripping with sauce.

QOTD: Oh that’s easy, chicken liver paté.

The magic rainbow from the spittoon to the top of the head was good. I have only managed to perfect the backsplash to the eye.

Chicken roasted whole. Dark meat, served with good mustard and salt. And wine.

still trying to catch up…but…wow! what a comment on the #703 train-blind chard…reader’s comment on your aggression due to your ‘drunk russian DNA!’
Had to be Borat or Bruno blogging in! Shock-Value. You handled it graciously.

Gary, I tried to join the forums. I keep getting an error message saying that your name (i.e. you) is not the answer to the question: ‘Who is the host of WLTV?’ I double checked the spelling 4 times.

Kindly have your tech support look into it. It is unfortunate that I can’t join the community

WTF is a roan red? Do you serve it from horseback?

QOTD: Favorite way to have the most versatile meat in the world? There are so many ways that are good. How about whole-roasted with Indian curry marinade? That’s today. Ask me tomorrow, and I’ll give you a completely different answer.