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lilwineman
| Favorite team: | LSU  |
| Location: | Baton Rouge |
| Biography: | |
| Interests: | Food and Wine |
| Occupation: | Certified Sommelier |
| Number of Posts: | 1053 |
| Registered on: | 12/23/2008 |
| Online Status: | Not Online |
Recent Posts
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re: Where to get large octopus in BR
Posted by lilwineman on 6/15/17 at 10:48 pm to TheEnglishman
From what I've been told when cooking octopus (the Galician way of Spain is my favorite), you buy the whole animal and bring seasoned water to a boil. Add peppercorns, lemon, maybe some bay leaf or herbs of your choice. Take the product (preferably fresh as possible) and temper it by dipping it a few times in the water to warm it up. After tempering, boil the octopus until it is fully cooked and tender. From there, portion the tentacles and finish them with pimenton oil and a blast in the broiler to caramelize the outside and add a touch of seared flavor. Remove and plate, topping with finishing salts. For more substance, boiled and halved cooked fingerling potatoes added to the dish while broiling is great.
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re: Most expensive dinner for 2 you've had
Posted by lilwineman on 6/15/17 at 10:42 pm to Barrister
The omakase with pairings at Morimoto isn't all that bad honestly. I mean it's pricey but not astronomical unless you went all out on some insane bottle of wine.
re: Anyone here going for the Fleming's $100 Fleming's Prime Margarita?
Posted by lilwineman on 5/6/17 at 11:38 am to Enadious
re: Food near Minutemaid in Houston
Posted by lilwineman on 3/5/17 at 12:39 am to jimbeam
Xochi and Brasserie du Parc opened just before the Super Bowl and both are spectacular. Pappas steakhouse isn't too far, Huynh, district 7 grill, MKT Bar, Hearsay On the Green, The Grove, Potente (new Italian concept from owner of Reef and the owner of the astros- second location will be called Osso)
re: Name a good website for Scotch whiskey reviews...
Posted by lilwineman on 8/27/16 at 11:53 pm to Coastal Tiger
What are your go to scotches? Just curious...are you more of a speyside, highland, Islay guy...
re: Let's talk about bitters
Posted by lilwineman on 8/7/16 at 4:12 pm to SW2SCLA
Old fashioneds should use angostura or a similar aromatic bitters from any of the other companies (Fee, Bittermans, bitter truth, etc)...a Sazerac should only ever be Peychauds.
I've used some Molé bitters before to make a twist on it with an anejo tequila base, Amber agave nectar, and flamed orange peel.
I've used some Molé bitters before to make a twist on it with an anejo tequila base, Amber agave nectar, and flamed orange peel.
re: Marvin Wilson question
Posted by lilwineman on 7/25/16 at 7:41 pm to tigerbacon
Chris Davenport would be a better example of a 5 star peaking in HS
re: I have a terrible beer confession to make.
Posted by lilwineman on 7/10/16 at 9:48 am to X123F45
I can't disagree with you. If I take the low road to something like hooters and they're doing day fresh ice cold Budweiser, I usually can't resist it. It's not like their selection of microbrews is worth s crap anyways, but that beer doesn't have a very clean appeal when it's that fresh.
re: Ruffino's Old Fashioned
Posted by lilwineman on 7/9/16 at 11:32 am to supermastres
Well brand might actually be a premium. That being said, that well brand better be at least something of high merit for $12.50. The drink is not intensive, a cherry, slice of orange, and simple syrup are cheap ingredients. Your only real cost involved is the whiskey. $8-9 is pretty standard for a premium old fashioned. You sure they weren't pouring doubles? Just wondering
re: Need advice on some HOT peppers.
Posted by lilwineman on 7/6/16 at 10:39 am to holygrale
I have a friend that dries out her scorpion peppers and makes a seasoning blend for house made biltong. That stuff is amazing. Grab a small pinch like chewing tobacco and enjoy the flavor and numbing heat.
re: Marlborough Sauvignon Blanc
Posted by lilwineman on 7/2/16 at 1:40 pm to pmacneworleans
It's available for distribution. All you should have to do is send a request to your retailer to special order it. They do a single block selection that sees some oak aging that's delicious as well. Don't take their Pinot noir for granted either.
re: Marlborough Sauvignon Blanc
Posted by lilwineman on 7/2/16 at 9:55 am to dirtsandwich
As far as pricing, New Zealand SB is between $10-40 a bottle. The wines don't get much more expensive than that.
re: Marlborough Sauvignon Blanc
Posted by lilwineman on 7/2/16 at 9:22 am to vistajay
Vistajay is on the money. Cloudy Bay was great a decade ago and their winemakers left to start Dog Point. Hands down my favorite overall from NZ. Outside of that, Craggy Range is really nice, coming from the southern tip of the north island in Martinborough. This provides a slightly warmer environment where flavors lean to the tropical fruits typical to the Wairau subregion of Marlborough (the region that provides the jalapeño/green bell pepper aromas in Marlborough is the Awatere valley).
re: Where does the Monte Christo from Bennigan's rank all time for you?
Posted by lilwineman on 6/27/16 at 7:51 pm to Paul Allen
I used to love that sandwich with the Melba sauce. That's all I ever ate there when I went to the mall :lol:
re: Pei Wei in BR closed
Posted by lilwineman on 6/27/16 at 7:19 pm to Paul Allen
Omi > PF Changs> Panda Express>Pei Wei
re: Any good recipes for seal meat?
Posted by lilwineman on 6/26/16 at 5:08 pm to gaetti15
Everything I'm reading says due to the volatility, it's best to serve the meat fresh. It's super fatty and has a high oil content. The loin can be served roasted or sauteed to medium rare. The flippers can be treated like pork shoulder.
re: Love Patron on the Rocks....
Posted by lilwineman on 6/23/16 at 11:52 pm to The Don
re: Uchi - Houston : Pics From Last Night
Posted by lilwineman on 6/16/16 at 10:56 pm to HungryFisherman
quote:
HungryFisherman
Queen Vic is a go to nearby, Kirby ice house has a nice outside area, The Velvet Melvin cooks a damn good steak on Wednesday for a pretty cheap price, the chocolate chip cookies at Tinys Boxwoods are addictive and their breakfast is solid. Not sure if you managed to hit any of those yet in the nearby area.
re: Uchi - Houston : Pics From Last Night
Posted by lilwineman on 6/16/16 at 10:52 pm to Shotgun Willie
I like Roegels BBQ a lot. He's got a hell of a smoker over there.
re: Uchi - Houston : Pics From Last Night
Posted by lilwineman on 6/16/16 at 9:18 pm to bossflossjr
Uchi was the best sushi meal I've had in the city. The chefs are masters of their craft and the omakase was spectacular. That being said, I frequent Kata robata more so and Manibu knows what he is doing. A lot of his fish easily rivals uchi (especially his house prepared unagi and anago), but the complexity of a tasting menu is not as deep as theirs. Oishii is walking distance and it's my cheap sushi go to, and the fish is solid.
I need to give MF Sushi another try off of Binz.
I need to give MF Sushi another try off of Binz.
re: I just picked up a filet of Copper River Salmon from Rouses
Posted by lilwineman on 6/14/16 at 8:46 pm to Degas
Which species are you getting right now? I'm guessing sockeye at the price which is prime right now. The king salmon at the beginning of the season is hands down my favorite of the three species but typically closer to $40-50lb depending where you buy it.
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