PoSt away, folks!!!

Courtesy of CJ:

cjsiege wrote:List of previous WW gatherings by area. Great reading and great examples of how to set up a Get-Together Thread.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Upcoming Woot Wine Gatherings…All The News for the week of September 23rd.

September
9/29: NoVA/DC #27: Favorite Wines by the Pool
9/29: NorCal Adventure to Wine Country

October
10/20: Detroit #12: The Last Hurrah
TBD:NorCal #13: Pre-1997 Wines

November
TBD: Austin #1
TBD: Arizona Verde Valley Winery Weekend
TBD: Minnesota #?

Pending
TBD: Chicago #?
TBD: NorCal: Volcanic Terroir and/or Eastern European Finds
TBD: NorCal: Wheelbarrow o' Wine
TBD: Dallas #11

Looking for some helping hands:

• SeaTac & Western Washington Interest Thread.
  
• South Florida Interest Thread
  
• NorthEast Florida Interest Thread
  
• Missouri Interest Thread
  
• Central NC Interest Thread
  
• Albuquerque Interest Thread
  
• Lake County/Chicago Interest Thread

No events in your area??? Start one! Create an interest thread in the World of Wine Woot Community Tab.

So join or create a WW Gathering!



Edit:

jmdavidson wrote:I am making a second attempt at a get together for Chicago. So, please add to the event calendar, Chicago Get Together, Friday, October 12th, 7pm. Thanks.

Ok, a soup poll is the best they can do????

x-post:

InFrom wrote:I'm finding on my laptop this weekend that there's this weird, recurring image of what looks like a car crossed with a pumpkin. Can't get rid of it, can't figure it out...

ps nice wheels, HAK!

I have already dubbed it the Pimpkin.

MarkDaSpark wrote:Ok, a soup poll is the best they can do????

IFTFY

bhodilee wrote:x-post:



I have already dubbed it the Pimpkin.

Not the "Faux-Tan-Van"?

ddeuddeg wrote:IFTFY

Thank you. It was late, and I was sweepy!

And finally got Last Wooter again! On the Centon 64GB SDXC Flash Card under the Sellout Plus deals. It's been a while, especially since the troubles began.


Last Wooter to Woot: MarkDaSpark

BTW, Mark
I may renew my vows next year and invite you if you have 1 more jeroboam of the IH wedding cuvee lying around.

That's an awesome gift, good job.

cortot20 wrote:BTW, Mark
I may renew my vows next year and invite you if you have 1 more jeroboam of the IH wedding cuvee lying around.

That's an awesome gift, good job.

Sorry, no. But I'm sure I can find some Woot Cellars Reboot.


Thanks! Although I guess I should have gotten one for myself too. But then it isn't PS (which the other 3 are!).

Dang, this looks great!



Slow Cooker Italian Beef and Tomato Stew

MarkDaSpark wrote:Dang, this looks great!

Yes it does, bookmarking that for a much colder day than today.

inkycatz wrote:Yes it does, bookmarking that for a much colder day than today.

Must be cold enough here, I left for work this morning with an iced-over windshield.

With that being said, I'm not a huge fan of stewed tomatoes, so I would likely replace those with some potatoes and some sort of semi-acid veggie (to replace the acid in the tomatoes), maybe some roasted red-peppers, etc, you get the idea. Also by adding the potatoes you can probably eliminate or at least reduce the cornstarch.

We're doing Chianti marinated beef stew tonight. It's not cold here, but I don't care.

Dinner tonight at Petrus. A Gordon Ramsey restaurant. Top notch service. A wine list to die for. We went low end, about $120. Japanese business men at the next table were killing me. Got taken to the kitchen after dinner. Wonderful.

Big thanks to Nurse Laura for the staples gift card! My students thank you even more! On another note, I'm glad Chicago has reached an agreement of sorts

Since some people stay away from the deals thread, thought I'd ask here. Anybody in SoCal interested in a few bottles of BV Georges de Latour 99? It'll be about $75 per bottle probably plus tax.

polarbear22 wrote:Dinner tonight at Petrus. A Gordon Ramsey restaurant. Top notch service. A wine list to die for. We went low end, about $120. Japanese business men at the next table were killing me. Got taken to the kitchen after dinner. Wonderful.

sounds awesome!!!

any thoughts on the woot plus muscardini? I have the Tesoro 2008, I haven't opened it yet, but now I see it on woot plus.... do I open it now and see if I like the style? or do I let it age a bit more?

polarbear22 wrote:Dinner tonight at Petrus. A Gordon Ramsey restaurant. Top notch service. A wine list to die for. We went low end, about $120. Japanese business men at the next table were killing me. Got taken to the kitchen after dinner. Wonderful.

Sounds wonderful!

Started an interest thread for SoCal #22. Chime in and let's get something on the calendar.

klezman wrote:Started an interest thread for SoCal #22. Chime in and let's get something on the calendar.

It will probably end up #23, since Tim and I will probably host one in between at our locker in Irvine.

I got to help crush a barrel’s worth of merlot last night with the family of one of my co-workers. The fruit looked great. Clean, minimal raisining, no noticeable rot. The juice was showing 25 brix, 3.4-3.5 pH 0.6% TA. It’s now resting in its fermenting tanks cold soaking. I’m betting this stuff will be absolutely fantastic when it finishes in a couple years.

The one thing I found slightly alarming about the process was the bugs. I pulled at least 10 earwigs out of the sorting tray and spiders too but knowing how the process works, we couldn’t have gotten all of them. I can’t see it being any different at any other winery so I guess this is where some of those spice notes come from :-)

Keep seeing Wellington everywhere over here. Today even an arch and a statue. But not his wine. Should be a great market. Especially at The Wellington pub.

Help!!! Does anybody have the pedroncelli cupcake recipe? I'm planning on making it for this weekend and I can't find it!

CAGrl wrote:Help!!! Does anybody have the pedroncelli cupcake recipe? I'm planning on making it for this weekend and I can't find it!

I was going to point you to Itwdswafo's post in the RPM Tour thread, but it appears they took the recipe down on the Pedroncelli site.

But I found a cached copy of it ...



Pedroncelli Port & Chocolate Chiffon Mini Cupcakes

Yield about 36 - 2” cupcakes.

By Maureen Davison

Note: This is an adaptation of Tartin Bakery’s Chocolate Chiffon Cake

Cupcakes
Ingredients:

Preheat oven to 325 F.

Sift: ½ cup + 6 Tbl. all-purpose flour
¼ cup cocoa, unsweetened

Mix in: ¾ cup granulated sugar
1tsp. baking powder
3/8 tsp salt

Mix in: ¼ cup melted unsalted butter
3 egg yolks
1 tsp vanilla extract
½ cup J. Pedroncelli Port

Beat to soft peaks: 5 egg whites (2/3 cup)
Pinch crème tartar
2 Tbl. sugar

Fold into flour-egg mixture.



Preparation:
Pour into paper-lined mini muffin/cupcake pans and bake about 15 min or until springs back when touched.
Remove from oven & cool.


Port Ganache Frosting
Ingredients:

Reduce to 2 tablespoons: 1 cup J. Pedroncelli Port

Melt over bain marie (water bath): 6 oz. semi sweet chocolate
Stir to combine. ½ cup heavy cream
2 Tbl. Pedroncelli Port

Add: 2 Tbl reduced port

Preparation:
Let cool until spreading or piping consistency. Then decorate away.

Serve With: Port

MarkDaSpark wrote:I was going to point you to Itwdswafo's post in the RPM Tour thread, but it appears they took the recipe down on the Pedroncelli site.

But I found a cached copy of it ...

Thanks! You and ajrod saved me. Now to see if I have the time to make this Friday/Saturday morning.

Happy Birthday to HaK & Aces!!







Happy Birthday to HaK & Aces!!!











Add for women:








☆¸.•°*”˜˜”*°•.¸☆ ★ ☆¸.•°*”˜˜”*°•.¸☆
╔╗╔╦══╦═╦═╦╗╔╗ ★ ★ ★
║╚╝║══║═║═║╚╝║ ☆¸.•°*”˜˜”*°•.¸☆
║╔╗║╔╗║╔╣╔╩╗╔╝ ★ ☆ BIRTHDAY !!
╚╝╚╩╝╚╩╝╚╝═╚╝ ♥￥☆★☆★☆￥♥ ★☆

It was the 25th anniversary of The Princess Bride Yesterday!

tommythecat78 wrote:It was the 25th anniversary of The Princess Bride Yesterday!

Awesome, and I'm wearing the shirt.woot princess bride shirt today. How perfect!

tommythecat78 wrote:It was the 25th anniversary of The Princess Bride Yesterday!

Inconceivable!

tommythecat78 wrote:It was the 25th anniversary of The Princess Bride Yesterday!

Dang!!! I'm old, I remember when that came out...!!!!

Happy Birthday HAK!!

mommadeb1 wrote:Happy Birthday HAK!!

Thanks all! Tonight I enjoyed some '05 Twisted Oak Murgatroyd to go along with one of my favorite meals....kielbasa & veggies over noodles. It was all super yummy. Polished off about half the bottle or so.

HitAnyKey42 wrote:Thanks all! Tonight I enjoyed some '05 Twisted Oak Murgatroyd to go along with one of my favorite meals....kielbasa & veggies over noodles. It was all super yummy. Polished off about half the bottle or so.

Don't be an under-achiever. I'm rooting for you to finish off the rest. Happy birthday!

North316 wrote:Must be cold enough here, I left for work this morning with an iced-over windshield.

With that being said, I'm not a huge fan of stewed tomatoes, so I would likely replace those with some potatoes and some sort of semi-acid veggie (to replace the acid in the tomatoes), maybe some roasted red-peppers, etc, you get the idea. Also by adding the potatoes you can probably eliminate or at least reduce the cornstarch.

How far north are you?? Thats chilly!

chemvictim wrote:We're doing Chianti marinated beef stew tonight. It's not cold here, but I don't care.

I bought 1/4 of a cow today. I guess I can make beef stew too!

mommadeb1 wrote:sounds awesome!!!

Yeah, that isn't just eating, that is fine dining.

cmaldoon wrote:I got to help crush a barrel’s worth of merlot last night with the family of one of my co-workers. The fruit looked great. Clean, minimal raisining, no noticeable rot. The juice was showing 25 brix, 3.4-3.5 pH 0.6% TA. It’s now resting in its fermenting tanks cold soaking. I’m betting this stuff will be absolutely fantastic when it finishes in a couple years.

The one thing I found slightly alarming about the process was the bugs. I pulled at least 10 earwigs out of the sorting tray and spiders too but knowing how the process works, we couldn’t have gotten all of them. I can’t see it being any different at any other winery so I guess this is where some of those spice notes come from :-)

A coworker of mine picked up 8 boxes of grapes at lunch yesterday. I asked him how he did it. "I crush them, put them in a barrel, and let them ferment for a week."

No measurement, nothing technical. Different approach. I've never tried his juice.

mommadeb1 wrote:Happy Birthday HAK!!

2nd'ed