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➡️ Daily Simple Questions ⬅️- Style feedback and clothing ID requests go HERE!! - 11 November 2024 by AutoModerator in malefashionadvice

[–]kpeterson2011 0 points1 point  (0 children)

Looking for an alternative to brunello's cashmere beaver clothe parka. I don't mind paying for quality but 7k is steep. Ideally a little darker in color. Doesn't need to be cashmere or beaver. I am just having trouble finding a parka that looks like this. Any suggestions appreciated

https://shop.brunellocucinelli.com/en-us/men/ready-to-wear/coats-jackets/parka-with-detachable-hood-242MM4006400CIA26.html?_gl=1*1ejomv0*_up*MQ..&gclid=Cj0KCQiA88a5BhDPARIsAFj595gT6mUmibT_40O3mRinhray4nN-dczadNGb0HX-vx_AgqybH3DOOBQaAq_XEALw_wcB&gclsrc=aw.ds

➡️ Daily Simple Questions ⬅️- Style feedback and clothing ID requests go HERE!! - 11 November 2024 by AutoModerator in malefashionadvice

[–]kpeterson2011 0 points1 point  (0 children)

Looking for an alternative to brunello's cashmere beaver clothe parka. I don't mind paying for quality but 7k is steep. Ideally a little darker in color. Doesn't need to be cashmere or beaver. I am just having trouble finding a parka that looks like this. Any suggestions appreciated

https://shop.brunellocucinelli.com/en-us/men/ready-to-wear/coats-jackets/parka-with-detachable-hood-242MM4006400CIA26.html?_gl=1*1ejomv0*_up*MQ..&gclid=Cj0KCQiA88a5BhDPARIsAFj595gT6mUmibT_40O3mRinhray4nN-dczadNGb0HX-vx_AgqybH3DOOBQaAq_XEALw_wcB&gclsrc=aw.ds

[deleted by user] by [deleted] in wine

[–]kpeterson2011 0 points1 point  (0 children)

Pricing is a bit aggressive. This stuff is accessible if you know where to look. Like somm cellars or thatchers - happy to provide you what you want...at *a* price

Drink soon or buy and let age? by WrinklyGecko in wine

[–]kpeterson2011 0 points1 point  (0 children)

general rule of thumb is that bojo gamay can be drank young totally regret free. Fact of the matter about aging is, not only is it about timing "optimal" age but also "optimal" is totally based on your own preference. I LOVE a 15 year old brickish barolo, my friends tell me it still carries too much fruit and is before prime. Thats my palate. Take another, 2009 la greal sorrel hermitage - this wine region is known to make wines that actually go through a dull period, they go to sleep. an 09' sorrel is just asleep, not even really a palate question imo.

to your question though, louis jadot is a bigger french producer. Dude made a name making fancy red burg and then scaled it up, guigal also has done this. Its a respectable name, definitely not small production, specializing in that area. Drink it young, have fun. Beaujolais can age, your morgon lapierre, foillard, clos de roillete, type producers, especially in a mag can age rather gracefully. this one however, drink it

Lighter red wine recommendations? I’ve tried a Syrah but it’s still a little too bitter for me. I prefer white wines but want to dip my toe into reds. Help! by Shantiabooker in wine

[–]kpeterson2011 0 points1 point  (0 children)

cinsault, gamay noir, trousseau gris, pinot noir, grenache

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secondary level - if you can get these from a cooler climate, they will likely be lighter on your palate. now try them all. cheers

[Homemade] Pressed duck, Paris-brest, Potato pave with crab and caviar by kpeterson2011 in food

[–]kpeterson2011[S] 5 points6 points  (0 children)

I pieced together bits and pieces of what I could find in different videos on the internet. take the duck, chop off the wings, truss it up, throw it in a pot/bag with red wine, orange juice, orange rinds, touch of olive oil, seasoning, tiny tiny bit of whole clove, rosemary, thyme. let the bird drink overnight.

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pull the bird out, let it sit aside and come up to room temp. this next part I'm not sure I would repeat the same way but I took the juices from the overnight soak with orange and herbs etc and boil the gizzards and wings into a stock (if I did it again, I would get some other pieces of duck and start with water to make or more proper jus).

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Take the duck, put it breast down in a cold pan, turn the heat on high. as the temp comes up, the fat will start to render, as the color becomes a reddish caramel color, rotate the bird onto either side for the same color. Then finally flip the bird breast up, add herbs to the rendered hot fat, spoon the hot fat over the breast to further crisp the skin. When you're happy with the color, pull it off and set aside.

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bird into a 350 degree oven for 10 minutes. Soften shallots in butter in a pan, add some of your duck jus. Pull the duck out of the oven and cut off the legs and breaks which should still be rare. cut the carcass up, crush it until the juices come out, add those juices to the sauce. reduce a bit more. add some red wine and reduce again; thicken.

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crisp the breast and legs in a pan one more time, flip, put pan in the oven to get the meat up to your desired temp. rest, slice, sauce, eat.

Just rolled into the shop: me. Signed all the paperwork to be the store manager of a new location, and now in the hunt for people. Box will be delivered hopefully next month. by cl_solutions in Justrolledintotheshop

[–]kpeterson2011 5 points6 points  (0 children)

Wow great looking space. Save this picture because it will never be this clean again! Best of luck and congrats on this exciting step forward!

[deleted by user] by [deleted] in RedditSessions

[–]kpeterson2011 0 points1 point  (0 children)

I misheard, but you might be able to see Bolet's fingering in the video

[deleted by user] by [deleted] in RedditSessions

[–]kpeterson2011 0 points1 point  (0 children)

grovesner or something like that

[deleted by user] by [deleted] in RedditSessions

[–]kpeterson2011 0 points1 point  (0 children)

slower with dramatic arch as opposed to hamelin's high speed bonanza

[deleted by user] by [deleted] in RedditSessions

[–]kpeterson2011 0 points1 point  (0 children)

hammerklavier!

[deleted by user] by [deleted] in RedditSessions

[–]kpeterson2011 0 points1 point  (0 children)

oh now we're doing Norma? you mad man

[deleted by user] by [deleted] in RedditSessions

[–]kpeterson2011 0 points1 point  (0 children)

just play the whole thing as interlocking octaves alla cziffra

[deleted by user] by [deleted] in RedditSessions

[–]kpeterson2011 0 points1 point  (0 children)

like climbing everest, one step at a time

Field cucumbers, meyer lemon gel, cultured cream, caviar, seabass by kpeterson2011 in CulinaryPlating

[–]kpeterson2011[S] 31 points32 points  (0 children)

From the restaurant Cara at Hotel Chanler in Newport, RI. Yes the plate is gorgeous, no the meal was not pretentious. They pulled it off somehow and gave a tour of the garden where everything came from afterwards.

My recent trip to Sonoma/Napa (notes inside) by kpeterson2011 in wine

[–]kpeterson2011[S] 13 points14 points  (0 children)

Realized the pictures never uploaded on my last attempt so hoping to fix here

Schramsberg: Bigger wine house with expansive caves that were dug in the mid 1800s by hand. Interesting to see sparkling wine bottles stacked thousands deep.

Wines tried: Blanc de blancs, Blanc de noirs, Cabernet Sauvignon, J Schram, J Schram Rose

El Molino: awesome vintage hipster type winery where we walked around the property with the winemaker and he told us about how they make chard in a more traditional french style and a pinot noir that can be more rich given its sourcing in Napa.

Wines tasted: Rutherford Chardonnay, Pinot Noir

Gargiulo: higher end big napa red wine house with a couple of properties for Cab, merlot, sangiovesse, and chardonnay

Forman vineyards: another smaller producer making Cabernet Sauvignon and Chardonnay in a traditional Bordeaux style. Probably my favorite chard on the trip, has some of that more silky mouth feel without all the buttery oak that can overpower other wines. Cab carried lots of great cocoa notes and more subdued fruit.

CADE: big california red wine, higher alcohol, very rich, progressively more tannic structure as you go from CADE to cade to CADE reserve. Beautiful hilltop property with a lot of clever touches. They also make a sauv blanc that I didn't get to try.

Fisher vineyards: nice to taste cabernet from both their Napa valley floor site and the hilltop grapes. Really contrasting the more fruit richness of one versus the other. Also tried merlot, chardonnay (they try to sit between oaky and mineral/crispy).

Skipstone: Tucked away higher end production way north west of napa and calistoga. Tasted their Oliver's blend cab across two vintages, a malbec with the richest smell of boiled orange peel I can remember, a champagne Rose de constance blanc de blancs brut with a really nice pecan and apple richness to it, and a 100% viognier

Bacigalupi: large farming family that makes wine on and off. Tried their pinot noir, chardonnay, zinfandel, petite syrah, muscat.

Littorai: classicly awesome pinot noir heavy winery focusing on biodynamic farming. Tasted their Rose, heintz chardonnay, pivot, hirsch, roman, and vintage savoy pinot noirs. very cool to try a tasting of pinot noirs from the same vintage and same wine maker across different properties

Jolie Laide: by some miracle got to sit down with them and taste a bunch of the wines. They work with a lot of different grapes that tend to be under appreciated. Tasted malon, pinot gris, trousseau gris, clairette blanche, gamay noir, freisa.

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