9455 replies to this topic

[skillionaire]

Yeah, that's what I'm sayin', no hurry at all. Got a bulk deal.

 

Next year might just be a bit of a different format. But yeah. I really would love to do a proper group camping explorer trip. They are more like $440 each, but they take you rock climbing and all that sort of cool shit that you can do around here, caves, etc.

[peteRS]

@Pete: I have shiraz port lees jus, fresh from the barrel roll last Thursday! Cannot wait to make a spastic reduction out of it! And smear some on some beef. Ugh! And make some into a red wine BBQ sauce! ROAR! 

 

 

So, this is the dead yeast and some of the juice (that you will give the above treatment) leaving a Shiraz fortified that will now barrell age?

 

I never made wine or really delved right into the wine making process before I got out of the Industry.

[Hypnotic]

Hate it when GT dies and I'm still alive.

Yeah I needed a shower.

[peteRS]

G'night Gaz.

[skillionaire]

 

 

So, this is the dead yeast and some of the juice (that you will give the above treatment) leaving a Shiraz fortified that will now barrell age?

 

I never made wine or really delved right into the wine making process before I got out of the Industry.

 

I use 'lees' a bit loosely I guess - this Port has already been racked and returned multiple times, so no yeast really, just the thick gooey sediment goodness. If you smelled it, you'd be down for sure. These are 2011 barrels. I'm pretty pumped to try something with it. I can't find any recipes that aren't Asian online - not into Asian cooking just yet - so I'm just going to go the reduction route, something like a jus.

[peteRS]

Mine was a Sprite Green '78 DL 4x4 Wagon.

 

Lending it to my friend so I could tap some arse was the worst decision I've ever made automotively. It got caught up in crime and then got burnt out in a bushfire (though I'm pretty sure it was just torched by my mate to get rid of it)

 

Is sprite green like Kermit the frog but a shade or so darker???

 

Lol...your mate.

[skillionaire]

Some cubts have too much time on their hands, read the comments;

 

http://thevine.com.a...20130806-263243

 

Is sprite green like Kermit the frog but a shade or so darker???

 

Lol...your mate.

 

Yep, Kermit was a common nickname for this car. I've posted it on here before, but that was so long ago I can't find it.

[peteRS]

 

I use 'lees' a bit loosely I guess - this Port has already been racked and returned multiple times, so no yeast really, just the thick gooey sediment goodness. If you smelled it, you'd be down for sure. These are 2011 barrels. I'm pretty pumped to try something with it. I can't find any recipes that aren't Asian online - not into Asian cooking just yet - so I'm just going to go the reduction route, something like a jus.

 

I can Imagine that smell...heaven.

 

I had a bottle of Greenock Creek's 'Roennfeldt Road' Shiraz years ago...that stuff was designed to age for 20+ years, but we tried it on release at only 5 years old...Was almost a fortified in it's viscosity, but wow, them mouth feels.

[peteRS]

Some cubts have too much time on their hands, read the comments;

 

http://thevine.com.a...20130806-263243

 

Yep, Kermit was a common nickname for this car. I've posted it on here before, but that was so long ago I can't find it.

 

Kill all the social commentators.

 

Same colour as my Grandpa's

[skillionaire]

Indeed, so true. We use a minimum 8 years wood aged Brandy Spirit for fortification, none of this ethanol straight shit - all the booze will cook out and those flavours will be so strong. I am thinking a dessert spoon over a fillet steak, field mushroom, and you know I love my mash....

 

 

MAYBE some roast beetroot.

 

Home styles. I keep telling myself I should try some technique cooking... but yeah.... I ukno.... I think I'll get some motivation to try that sort of thing later on.

[skillionaire]

 

Same colour as my Grandpa's

 

Dope! I even had an original little tin of the lead paint! 

 

Memories.

[peteRS]

Indeed, so true. We use a minimum 8 years wood aged Brandy Spirit for fortification, none of this ethanol straight shit - all the booze will cook out and those flavours will be so strong. I am thinking a dessert spoon over a fillet steak, field mushroom, and you know I love my mash....

 

 

MAYBE some roast beetroot.

 

Home styles. I keep telling myself I should try some technique cooking... but yeah.... I ukno.... I think I'll get some motivation to try that sort of thing later on.

 

Home/Bistro style FTW. Good ingredients, treated simply but well, is what good food is all about (to me)

[skillionaire]

I'm completely with you. I want to find some 'technique' cooking I can do for sides that can be frozen.

 

fork spending three hours on an accompaniment for one dish. I really want to up my gratin game to the French level. I am buying the right ramikins on Monday and having a play with weights and shit. I know it's pretty simple - but I know it will freeze, and I know I will like it.

 

SAggy swagggyyyy

 

[peteRS]

Honestly, I am sick to death of 'foams' and 'soils' and dishes called '8 ways with raspberry' yet there is only 1 forking real raspberry on the plate! WTF!!!

[Dimeb4g]

i dropped my forking camera today... 7k just stopped working!!! add that to my already dead spare!!! and its a big pain in the ass....

[skillionaire]

Yeah, I don't want to go that far into it.

 

But, I do believe I have some amazing bi-products here from the things we make from fresh organic produce, that just goes in the bin! But I need to learn and understand cooking with alcohol, and getting that alcohol component out while still keeping the flavours.

 

I have 32 kilos of fresh blueberries that have been soaked in vodka for three weeks, in a bag, probably going in the bin if I can't think of something!

[peteRS]

i dropped my forking camera today... 7k just stopped working!!! add that to my already dead spare!!! and its a big pain in the ass....

 

Shit go. Please tell me 7k is a camera model and not what the camera costs?

[skillionaire]

i dropped my forking camera today... 7k just stopped working!!! add that to my already dead spare!!! and its a big pain in the ass....

 

Inssssssssssssssssssssssssssssssurance?

[Hypnotic]

Yeah, I don't want to go that far into it.
 
But, I do believe I have some amazing bi-products here from the things we make from fresh organic produce, that just goes in the bin! But I need to learn and understand cooking with alcohol, and getting that alcohol component out while still keeping the flavours.
 
I have 32 kilos of fresh blueberries that have been soaked in vodka for three weeks, in a bag, probably going in the bin if I can't think of something!

Hi

Blueberry vodka?

Cheers

[skillionaire]

I have a panasonic lumix DMC TCz30 - that I'm willing to lend you, IF, you promise to be careful. 

Hi

Blueberry vodka?

Cheers

 

What do you think I made from the Blueberries to start with, you nonce. 

?