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Baco Noir
·On a day like this,,,
...there was only one good choice for lunch.
...there was only one good choice for lunch.
What's your guilty dining pleasure?
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ctpete
·1st course: Pasta al Pesto con pignoli
2nd course: Braised short ribs with risotto
3rd course: Insalata finocchio
4th course: local cheeses and fruit
5th course: 20 year tawny port
Well you asked!
2nd course: Braised short ribs with risotto
3rd course: Insalata finocchio
4th course: local cheeses and fruit
5th course: 20 year tawny port
Well you asked!
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alam
·
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250scr
·
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bigdubnick
·Pad Thai Pig Ears @ Euclid Hall, Denver last night. Crunchy, sweet, spicy, delicious.
<not my pic...I have zero discipline when it comes to taking pictures of food>
<not my pic...I have zero discipline when it comes to taking pictures of food>
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Wetworks
·I think I prefer a liquid lunch, but, where to start:
20 yo Imperial
18 yo Laphroaig
32 yo Bunnahabhain
36 yo Benriach
.........
That Glenlivet Nadurra cask strength is a happy, new discovery for me. And that Macallan cask strength is a whole other level of "wow." Is that gold box in the back a Glemorangie Extremely Rare 18? Ever try their cask strength Astar? Seeing this also reminds me I need to pick up another bottle of Dalwhinnie, been awhile.
Glenmorangie has always been my go to, regardless of the cask. Sadly my Ealanta is almost at an end and its replacement cost is more than a bottle of Signet. Also a new convert to Aberlour, looking forward to trying out a few of their lines. Always been a fan of Dalmore, but their price premium (along with Macallan's recent increase) is sometimes tough to justify in the face of a Glenmorangie Quinta Ruban or Talisker Storm.
How is the Glenrothes? They seem to have as many different variants as the Balvenie.
Current rotation:
Glenmorangie 10 YO
Glenmorangie Nectar D'Or
Glenmorangie Quinta Ruban
Glenmorangie Ealanta
Glenmorangie Signet
Bowmore 15 YO
Talisker Storm
Dalmore 12 YO
Glenlivet 15 YO
Glenlivet Nadurra
Macallan 12 YO
Aberlour 12 YO
Aberlour A'bunadh
Primarily Islay as I love the smoke and peat! Off the top of my head I have the following from Islay...
Bowmore 12 YO
Bowmore 15 YO
Laphroaig 10 YO
Laphroaig quarter cask
Laphroaig 30 YO
Lagavulin 16 YO
Ardberg Uigeadail
Bunnahabhain - can't recall the exact one as I haven't tried it yet.
Caol Ila Distillers edition
And there are some others I am probably missing...Laphroaig has always been my "go to" until I had the Ardberg for the first time.
Not a huge Islay fan, but I don't mind Bowmore or Talisker one bit. Laphroaig is just too much for me though.😲
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OmegaRookie
·That Glenlivet Nadurra cask strength is a happy, new discovery for me. And that Macallan cask strength is a whole other level of "wow." Is that gold box in the back a Glemorangie Extremely Rare 18? Ever try their cask strength Astar? Seeing this also reminds me I need to pick up another bottle of Dalwhinnie, been awhile.
Glenmorangie has always been my go to, regardless of the cask. Sadly my Ealanta is almost at an end and its replacement cost is more than a bottle of Signet. Also a new convert to Aberlour, looking forward to trying out a few of their lines. Always been a fan of Dalmore, but their price premium (along with Macallan's recent increase) is sometimes tough to justify in the face of a Glenmorangie Quinta Ruban or Talisker Storm.
How is the Glenrothes? They seem to have as many different variants as the Balvenie.
Current rotation:
Glenmorangie 10 YO
Glenmorangie Nectar D'Or
Glenmorangie Quinta Ruban
Glenmorangie Ealanta
Glenmorangie Signet
Bowmore 15 YO
Talisker Storm
Dalmore 12 YO
Glenlivet 15 YO
Glenlivet Nadurra
Macallan 12 YO
Aberlour 12 YO
Aberlour A'bunadh
Not a huge Islay fan, but I don't mind Bowmore or Talisker one bit. Laphroaig is just too much for me though.😲
Aberlour 12
Dalmore 15. My all time favourite. I prefer it over the 18. The 18 tastes more like brandy than scotch
Auchentoshan 12
Macallan 18 is amazing
Glen Garioche 12 is nice too
Arrun 12
To quote my friend, "Scotch is like sex, it's all amazing but some is more amazing than others..."
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Matty01
·That is a very bice Cabernet
Feasting like royalty tonight with some great views of the city, fabulous wine and excellent food (bison prime rib).
I know Dennis (ulackfocus) loves fine wine so I thought it might be fun to start a food and wine thread.
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Matty01
·This method of decanting works for sure but the filter can strip flavour. If you ha e the time, stand the bottle up 2 days prior then decant very carefully/slowly so as to minimide stirring up the sediment. Hold a lit candle or lighter under the neck ... which will show you the moment an 'arrowhead' of sediment is about to come out the neck...
Try it with some port. I like it with Graham's 10 year tawny as a regular bottle, but it's good with vintage port too. Just opened a bottle of '85 Warre's last night and will wait a few days for it to breathe. Man, what a lot of sediment! With winter coming, I'll be stocking up on the good dark chocolate to go with my rack of port ('70 & '77 Graham's, '70 & '77 Taylor Fladgate, and '77 & '85 Dow's).
I've had good luck with running a vintage port with a lot of sediment thru a wire tea strainer lined with a new paper coffer filter directly into a glass and let it open-up for at least a couple of hours.
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Matty01
·Sweet, sweet pigs ears, i love em with chilli oil too
Pad Thai Pig Ears @ Euclid Hall, Denver last night. Crunchy, sweet, spicy, delicious.
<not my pic...I have zero discipline when it comes to taking pictures of food>
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Matty01
·I have a lot of guilty pleasures, but I think the biggest ones would be Steak Tartare and carpaccio and raw tuna...
Im off to germany/france/italy buying wine forwork shortly and plan to eat a barrow load of tartare...
Plus im pretty fond of bloody good wine, young but especially with the right amount of age
http://i1087.photobucket.com/albums/j466/Mattwah/5c1fc0a246f2a685b3df45f5c2589cf1.jpg[/IMG]']
Im off to germany/france/italy buying wine forwork shortly and plan to eat a barrow load of tartare...
Plus im pretty fond of bloody good wine, young but especially with the right amount of age
http://i1087.photobucket.com/albums/j466/Mattwah/5c1fc0a246f2a685b3df45f5c2589cf1.jpg[/IMG]']
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barmy
·Aberlour 12
Dalmore 15. My all time favourite. I prefer it over the 18. The 18 tastes more like brandy than scotch
Auchentoshan 12
Macallan 18 is amazing
Glen Garioche 12 is nice too
Arrun 12
To quote my friend, "Scotch is like sex, it's all amazing but some is more amazing than others..."
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alam
·
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ulackfocus
·Flatbread, wild mushrooms, spinach, fontina cheese and the right touch of garlic.. just perfect!
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STANDY
··schizophrenic pizza orderer and watch collectorI'm actually serious too. I ate ramen noodles for lunch 19 months straight at work and everyone one was in awe of me.
Boss at work has eaten Weet-Bix at work for 5 years straight (Free milk and sugar , Bloke is as tight as a fishes 🤬-hole)
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tamura
·Bento
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RLC
·
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