User Panel
Posted: 12/10/2013 8:13:33 PM EDT
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Well done meal sir!!
I wish I could appreciate some wine with great food, but never could get the taste for it. My wife however keeps the fermented grape companies in business. You cooked that steak just right. Might I ask your method? |
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Very nice.
I'm a Chianti wino. Denominazione di Origine Controllata e Garantita. |
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My favorite wine comes after dinner
20yr Taylor Fladgate tawny port As usual, your dinner pic need not be scored, but admired/ learned from. Earlier this year I found a sweet wine I liked, (not usually a fan of sweet cheap wine) Apothic Rose, its seasonal, reasonable, and incredibly smooth, but no longer available anywhere I shop.(offline) For now, I am waiting for the yearly release of "Hopslam" an IPA that I have yet to try, but am looking forward to. |
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Quoted:
My favorite wine comes after dinner 20yr Taylor Fladgate tawny port As usual, your dinner pic need not be scored, but admired/ learned from. Earlier this year I found a sweet wine I liked, (not usually a fan of sweet cheap wine) Apothic Rose, its seasonal, reasonable, and incredibly smooth, but no longer available anywhere I shop.(offline) For now, I am waiting for the yearly release of "Hopslam" an IPA that I have yet to try, but am looking forward to. View Quote I do like a port now and again... but in very small quantities. IPA's on the other hand.... large quantities only. |
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Looks delicious, could use a side dish though.
In regards to the wine pairing, I would go with a nice Shiraz. |
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That's a nice meal.
Normally I would deduct for no rifle reloads... but that rifle seems ok without it. A Perfect 10. |
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Nice pics.
Steak stands up nicely to a good old Cab or Bordeaux.
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I attended a tasting featuring italians the other day... Had a great Durano 2012 Sangiovese. All I could think was "Pizza". a little smokey, tanic, slightly sweet... A steel at $10. View Quote View All Quotes View All Quotes Quoted:
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Very nice. I'm a Chianti wino. Denominazione di Origine Controllata e Garantita. I attended a tasting featuring italians the other day... Had a great Durano 2012 Sangiovese. All I could think was "Pizza". a little smokey, tanic, slightly sweet... A steel at $10. Another $10 red must try: Rio Madre Rioja |
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Quoted: I do enjoy a good Syrah with beef as well. This particular Petit Verdot is very bright up front with a dark plumby finish... it's a great beef wine. View Quote View All Quotes View All Quotes Quoted: Quoted: Looks delicious, could use a side dish though. In regards to the wine pairing, I would go with a nice Shiraz. I do enjoy a good Syrah with beef as well. This particular Petit Verdot is very bright up front with a dark plumby finish... it's a great beef wine. I'll check it out, always looking for new reds to try. |
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You are mistaken. That is nearly textbook medium rare. Only issue is that one side was on the direct heat for a tad too long... For reference, Raw looks like this: <a href="http://s236.photobucket.com/user/dupemaster007/media/Dinner/GameDayMeatnPotatoes_zpsee8f2ada.jpg.html" target="_blank">http://i236.photobucket.com/albums/ff131/dupemaster007/Dinner/GameDayMeatnPotatoes_zpsee8f2ada.jpg</a> <a href="http://s236.photobucket.com/user/dupemaster007/media/Dinner/CHI_0490.jpg.html" target="_blank">http://i236.photobucket.com/albums/ff131/dupemaster007/Dinner/CHI_0490.jpg</a> <a href="http://s236.photobucket.com/user/dupemaster007/media/Dinner/firstmeal27.jpg.html" target="_blank">http://i236.photobucket.com/albums/ff131/dupemaster007/Dinner/firstmeal27.jpg</a> <a href="http://s236.photobucket.com/user/dupemaster007/media/Dinner/Closeup-1.jpg.html" target="_blank">http://i236.photobucket.com/albums/ff131/dupemaster007/Dinner/Closeup-1.jpg</a> Im sure I have more, but you get the idea. View Quote View All Quotes View All Quotes Quoted:
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0/10 Raw meat. You are mistaken. That is nearly textbook medium rare. Only issue is that one side was on the direct heat for a tad too long... For reference, Raw looks like this: <a href="http://s236.photobucket.com/user/dupemaster007/media/Dinner/GameDayMeatnPotatoes_zpsee8f2ada.jpg.html" target="_blank">http://i236.photobucket.com/albums/ff131/dupemaster007/Dinner/GameDayMeatnPotatoes_zpsee8f2ada.jpg</a> <a href="http://s236.photobucket.com/user/dupemaster007/media/Dinner/CHI_0490.jpg.html" target="_blank">http://i236.photobucket.com/albums/ff131/dupemaster007/Dinner/CHI_0490.jpg</a> <a href="http://s236.photobucket.com/user/dupemaster007/media/Dinner/firstmeal27.jpg.html" target="_blank">http://i236.photobucket.com/albums/ff131/dupemaster007/Dinner/firstmeal27.jpg</a> <a href="http://s236.photobucket.com/user/dupemaster007/media/Dinner/Closeup-1.jpg.html" target="_blank">http://i236.photobucket.com/albums/ff131/dupemaster007/Dinner/Closeup-1.jpg</a> Im sure I have more, but you get the idea. Smart ass. |
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Quoted:
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0/10 Raw meat. You are mistaken. That is nearly textbook medium rare. Only issue is that one side was on the direct heat for a tad too long... For reference, Raw looks like this: <a href="http://s236.photobucket.com/user/dupemaster007/media/Dinner/GameDayMeatnPotatoes_zpsee8f2ada.jpg.html" target="_blank">http://i236.photobucket.com/albums/ff131/dupemaster007/Dinner/GameDayMeatnPotatoes_zpsee8f2ada.jpg</a> <a href="http://s236.photobucket.com/user/dupemaster007/media/Dinner/CHI_0490.jpg.html" target="_blank">http://i236.photobucket.com/albums/ff131/dupemaster007/Dinner/CHI_0490.jpg</a> <a href="http://s236.photobucket.com/user/dupemaster007/media/Dinner/firstmeal27.jpg.html" target="_blank">http://i236.photobucket.com/albums/ff131/dupemaster007/Dinner/firstmeal27.jpg</a> <a href="http://s236.photobucket.com/user/dupemaster007/media/Dinner/Closeup-1.jpg.html" target="_blank">http://i236.photobucket.com/albums/ff131/dupemaster007/Dinner/Closeup-1.jpg</a> Im sure I have more, but you get the idea. Smart ass. Well, what did you expect.. I did drink that entire bottle. Have to divert the energy somehow. |
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I have a 2000 Chateau Lafite Rothschild (to celebrate my marriage year), and a 2003 Chateau Latour, cellared at home, that I will open some year.
When I do, I'm gonna fry me up a steak like that to accompany them. |
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-1 no reload for the rifle. other than that, looks quite tasty!!!! 9/10!!
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9/10 only because I'd have given that fine steak another minute on each side.
My favorite wine with steak is a California cab, Cellar No. 8. It's perfect to me with a ribeye, T-bone or strip. It's under $15. Very nice cab. Give a bottle a try if you can. |
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8/10. No placemat and no hard liquor. The food looks amazing, omg
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