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Random Food Questions Thread

Discussion in 'Social Life, Food & Drink, Travel' started by kwilkinson, Apr 8, 2010.

  1. kwilkinson

    kwilkinson Senior member

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    Can't you ever just +1 me, MAN?!?!?!
    Not all of them.... not anywhere near all of them. Most of them have, at the least, AC, but on 110 degree days a simple AC isn't doing you any favors.
    You are friends with someone who works at the Evil Empire of the wine industry. That is your biggest problem.


    Not surprised, are you?
     
    Last edited: Jan 8, 2012
  2. gomestar

    gomestar Senior member

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    I tend to not really go for the yeasty/toasty/nutty Champs, and accordingly I'm guessing you'd like Krug.
     
  3. kwilkinson

    kwilkinson Senior member

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    +1. I personally lean more toward the bright, mineral, acidic profile. But I'm happy to get down with a nice nutty Champagne every now and then.
     
  4. Piobaire

    Piobaire Senior member

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    Surprised you like that Peters then. Which, btw, I need to get a hold of some. After I drink room into the cellar again. :(
     
  5. gomestar

    gomestar Senior member

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    +1, hence my Salon, Cristal, Comtes, and other Blanc de Blanc love.

    And I love Dom and Vilmart. But I also like a lot of house Champs from the big guys.
     
    1 person likes this.
  6. kwilkinson

    kwilkinson Senior member

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    Dude, Peters is great wine. 15% Zinfandels aren't my favorite wines either, but that doesn't mean I don't enjoy one from time to time.
     
  7. Piobaire

    Piobaire Senior member

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    Okay, so now it's out in the open. You are basically useless to me for Champs recs.
     
  8. gomestar

    gomestar Senior member

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    my love for BdB is well known to those who hath known it.

    but I drink plenty of everything else too. Dom, Vilmart, and Chiquet are ones that strike me as being in the middle ground (and Bollinger and Krug are on the other side). That's not to say that I dismiss Krug and Bollinger, not at all, it's just that my personal preference is for the brighter BdB's.
     
  9. Bhowie

    Bhowie Senior member

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    .. Fuck it, nm


    :( Somebody has gotta move that Kendall Jackson.
     
    Last edited: Jan 8, 2012
  10. kwilkinson

    kwilkinson Senior member

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    No, they don't. They really, really don't.
    But they'll continue to sell their souls to cover their bar tabs.
     
    Last edited: Jan 8, 2012
  11. Bhowie

    Bhowie Senior member

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    We'll see in two weeks who has sold their soul, buddy.
     
  12. kwilkinson

    kwilkinson Senior member

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    I have bar tabs to cover too, ya know.
    And I sell an inordinate amount of KJ Chard, all against my will, and all at my healthiest markup of any beverage in the entire restaurant. :)
     
  13. Teger

    Teger Senior member

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    so i got a pizza stone for christmas and am wondering the best way to utilize it. i usually make very thin crust pizzas.
     
  14. Bhowie

    Bhowie Senior member

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    Gross, you actually sell that.
     
  15. Piobaire

    Piobaire Senior member

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    Remember, white zin sells.
     
  16. Piobaire

    Piobaire Senior member

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    So take your oven rack and put it in the lowest position. Crank up your oven as hot as it will go in "bake" mode. Let it heat up like 45 minutes. Pizzas will take six or seven minutes. Thank me later.
     
  17. indesertum

    indesertum Senior member

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    do you sell sutter home too?
     
  18. Teger

    Teger Senior member

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    do you flour the pizza stone when you put it in to preheat, or just before you put the pizza on?
     
  19. kwilkinson

    kwilkinson Senior member

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    I sell it for $9 a glass. So yeah, I sell it. Wouldn't drink that shit though.

    Yep. $8 a glass. While offering a great white Burg, a really nice CdR blend, and a killer AOC Bourgogne all for $6 a glass. People can drink as poorly as they want at my restaurant, but they have to pay up!
     
    Last edited: Jan 8, 2012
  20. Piobaire

    Piobaire Senior member

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    I do not flour it. Nor do I flour the pizza peel(or "paddle" as some call it). Use corn meal on the peel, nothing on the pizza stone.
     

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