Laid Back Friday!

I'd love to see such a blind test too! It might as well be other variety, for me at least. I always wonder how 20$+ wines REALLY compare when the price goes up. I rarely drink good wine under 15$ (but it happens, of course) – but I often can't justify spending more, as I often can't really feel the difference proportional to the price increase.

Its how i like it!! lol
…and I dont eat red meat very often…

Medium baby. Excited about the Crocker & Starr

WOTD. Medium rare. I'm not eating any dried up steak!

Crcker-Starr adds 20% to the bottle price by charging both tax and two-day air shipping. I'll have to think about that.

QOTD: I'm the only person I know who actually prefer medium steak. You'd think medium would be in the middle, but I know far more people who like steak medium rare or rare than medium or higher. I do know one or two folks who like shoe leather, though. Bleah.

No, but you do have to change you expectations. Wine is 2x the price from a restaurant wine list. That's just the way it is. If you want really good wine, it is worth it to pay corkage.

There is/was an oakmonster tshirt.

USA! USA! QOTD! Rare to medium rare – please – don't overcook it; you overcook it its no good…. it defeits its own purpose… what are you doing your over cooking it! You call these carrots? I had no choice! I had no choice!

It's a shame the good quality cabs and pinots from America rarely make it to the UK..

it was only a matter of time for that question.
QOTD: black and blue – rare rare rare, dont force me to send it back!

That is more like Syrah in appearance than Pinot Noir

As a fitness professional I admit that sometimes my only workout for the day is raising heavy wine bottles too! Have gazed heavily at the BV on the shelf many times…may have to shift to the C&S instead…

Never had steak Pittsburgh…but will be next time…so far Med Rare is the only way!

QOTD: Medium Rare with some char – preferably with mesquite charcoal (not broiler). Sprinkle some grey salt on it like a pretzel. Yum.

Yes, and bring 2 bottles and give the waiter/waitress a glass and you should be able to get a free desert for it. Butttt you gotta tip like P diddy.

Nice show – can't afford any of those wines though 🙂
QOTD – Love my steak anywhere between rare and medium rare. If you don't like your steak with any trace of colour or moisture then eat chicken (or beef jerky).

QOTD- depends on the cut prime rib rare, and filet medium, strip steak and most other cuts medium-rare and I am not a huge fan of the char.

Speaking of Cabernet Sauv with the recent releases of many big name 2007 Cali Cabs I think it is time for Gary to do a blind tasting of 07 Cali Cabs.

hey Gary been a while in the dark but when it comes to steak i just can't stay out..QOTD! Medium rare..

You're assuming there will actually be a difference!

Well, medium isn't really the middle though… Raw is on one end (and with a high quality cut, can be fantastic as in tartare or beef carpaccio), and well done on the other… rare-medium rare actually is the middle ground…

Enjoyed the show, always fun to hear about great wines.

As for my steak, gotta be medium rare with a nice blackened crust. Wow, now I want a steak and a few glasses of wine…go figure.

You win again 🙂

Gary, Have you tried the Laurel Glen Estate Cab. Sauv. (Sonoma Mountain) 2004 yet?

QOTD: Alive 😉

Prefer my steaks medium rare. But the best steak I ever had was at a restaurant that no longer exists here in LA that was called Ma Maison. I asked a dinner partner what they had done to make it so exquisite. She said, “This is, like the essence of boiled-down cow. She guessed that they had put it into an oven at extremely high temperature (like 800 degrees) and left it there for a short time. Definetly not the kind of thing to try at home. I've never come across it again.

Sittin' here chillin' with some Stan Getz on the record player…. Body And Soul.. Oh Yeah!