Jump to content


Member Since 08 Jan 2013
Offline Last Active Yesterday, 12:59 AM

Posts I've Made

In Topic: Micromanage My Life

11 August 2018 - 10:13 AM

Rotisserie Georgette?

In Topic: Instant Pot, the best thing since the Veg-o-matic?

09 August 2018 - 09:42 PM

Made a pork and beans stew using general inspiration from one of Mongo's recipes and some rancho gordo San franciscano. 15 minutes cooking each separately and 25 minutes on high pressure was more than enough for both though needed to reduce the sauce for a while afterwards.

In Topic: The Rest of Us

25 July 2018 - 11:14 AM

Had a 2010 chevillon NSG the other day that was also in the Goldilocks zone. 5 more years and I think it'll still have too much tannins but no fruit left, maybe it balances out in 15 years but why wait...

In Topic: Wu's Wonton King (nee Wing Shoon)

23 July 2018 - 12:34 AM

Well I guess I'm not upset I ate elsewhere.

In Topic: Racines NY

17 July 2018 - 11:24 AM

Our wine group ended up here after Wu's closed for unknown reasons. We got the tasting menu with the beef supplement. PL was in the kitchen. In general I'd agree with prior comments that the food is quite assertively spiced, which leads to some mixed results. The standout dish for me was the little grilled fish (long island blowfish) with ramp aoili. The squab was also excellent. A crab pho and the amuse of some granita-ish thing with anise were both a bit heavy handed for me (though they paired well with the Riesling). The wagyu was nothing special. A lobster paris-brest in honor of the world cup was good (really, a fancy lobster roll) but I have no idea why they insisted we eat it with our hands, especially as they were double-sized so each was split between two people, and then waited 10 minutes to bring us wet napkins to clean off.... That part was strange. Chocolate/sesame dessert was excellent.