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- 12-28-2012, 09:54 AM Thread Author #1
steam app?
hey guys
has there been any word on a Steam app for bb10?
Sent from my BlackBerry 9810 using TapatalkZ10 Brigade memberThanked by:jedibeeftrix (02-05-2013)
Um what is that?
I Stand By BlackBerry! - 01-01-2013, 08:14 PM #3
The gaming store and community, Steam (I'm assuming anyways). Haven't heard anything about Steam coming to BB10, but there's an Android version so they may decide to simply port it over. Best thing to do would be to contact them directly and see, even if they aren't planning right now, if they see enough interest in it they'll consider.
Proud owner of black Z10 (10.1.0.2354) on Telus, PlayBook 32GB (184.108.40.2066), and 100 shares of BBRY! - 01-01-2013, 09:10 PM #4
Someone already converted the Android version to a Playbook bar, and I was able to load it on my Dev Device without a problem. I have uploaded the bar file to my webserver and here is the link for it:
http://tinyurl.com/steambar"I need to do extensive reading on this complex subject before I give an educated opinion." -- Web comment that has never been made - 01-01-2013, 09:28 PM #5
Feel free to ask them on twitter https://twitter.com/steam_games
or directly form their support site:https://support.steampowered.com/newticket.php
Feel free to email other devs (see this thread here :Want your favorite apps to Be on Blackberry 10? Let 'em know!!!!)
Or if twitter is your thing then try this site:PortToBlackBerry10.com (much easier. . .but maybe not as effective)*Jack of all trades can still be a master of some (. . .Hopefully)*
I converted it myself and asked them in a support ticket if they were going to, or if I could put it on the app world.
Got a generic response.
I've got the keys, and the vendor account so I could slap it on there no problem (Free of course) but I'm trying to avoid any legal issues.Thanked by 2:darkehawke (02-05-2013), sotgl3000 (02-12-2013)
You may have to try a different email like their copyright contact. . .firstname.lastname@example.com
*Jack of all trades can still be a master of some (. . .Hopefully)*
yes please.
i use steam as much as skype for IM these days - 02-05-2013, 01:55 PM Thread Author #11Z10 Brigade member
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The owner of VintageConfections is on vacation.
While you wait for our custom shop to open up again - please visit Lickety Split by Vintage Confections - where everything is ready to ship! http://www.etsy.com/shop/VCLicketySplit Check back often as our ready to ship options will change frequently during this exciting time of transition!
To our valued customers:
We cannot thank you enough for your continued business. Over the past 5 years we have had the great fortune of building our business creating unique one of kind sweets and have continued to grow despite tough economic times. We have been operating on high speed for the past 7 months since the overnight sensation of our solar system lollipops TM, planet lollipops TM. We have been working tirelessly to keep up with demand and have increased on personnel resources by more than 100%. Despite this we still find our lead time at 10 weeks or more. In order to meet the existing and growing demand and decrease our lead time we must take time to hire and train new employees and expand our operating facilities to allow for further growth. We have made the executive decision to close our shop for the next 8 weeks to do just this. During this time we will be fulfilling all of our outstanding orders, restructuring our business model and most importantly hiring and training new employees.
We appreciate your patience and understanding during this time. We are excited to return on June 30 with a vigorous new business model, many new and unique items and most importantly a shorter lead time for orders! We will be launching a very exciting new twist for our most notable item the original solar system lollipops TM, planet lollipops TM at our grand re-opening. We will also be introducing weekly and monthly special offers. We hope that you will check in with us on June 30 to see all of these exciting changes! This will always be the original home for your solar system galactic treats and we look forward to serving you soon!
If you still wish to place an order during the time you can visit us at www.vintageconfections.com. Please note that any orders placed between now and June 30 will not ship until July 1 or after. You will have the option of selecting your ship date when completing the check out process. You may also reach us at events [!at] vintageconfections.com
Please note that our local retail operations in the Chicagoland area will continue to operate without interruption, however our hours have recently changed. Our new retail hours are as follows:
Sunday – CLOSED
Monday – CLOSED
Tuesday – Friday – 11am – 5pm
Saturday – 11am – 3pm
Thank you so very much and we look forward to seeing you on June 30! Best - Heather & Cheryl

subset: commoncrawl


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Wow. Unexpected. Long time in making, and you managed to finish it in the middle of all those announcements. Wow.
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Just Posted: Our review of the Sony Alpha SLT-A57. The A57 replaces the A55 which co-launched Sony's translucent fixed-mirror SLT lineup. While the A57 retains the same 16MP resolution of its predecessor, it inherits an impressive host of features from more recent NEX and SLT models. A 10fps full resolution burst mode, manual focus 'peaking' and class-leading 1080p60 video headline the specs of a beginner-friendly DSLR that, on paper, stacks up very well against the competition. At a street price of $700 with kit lens, is the A57 a compelling alternative for users looking for an affordable and versatile DSLR? Read our in-depth review to find out.
Click here to read our hands-on Sony Alpha SLT-A57 review
Sony SLT-A57
Add to: Login to add this item to your gear lists.
Wow. Unexpected. Long time in making, and you managed to finish it in the middle of all those announcements. Wow.
Was thinking that exactly. If all time to finish a review, DP picked the most action packed week of the last four year.
Great, what a way to give DPR motivation to complete reviews. Ask for it over and over again and when they complete it in the busiest time of the year for them, you say it's anti-climatic. What are your stats as an armchair quarterback I wonder.
Nothing wrong with Dpreview, it's just this years Photokina is too great.
Thanks for the review. Apprciate it. A57 is designed to be a Gold award. Nice comera.
The editors must be some mistake with the gold award. Since when is Nikon orCanon spelt S-O-N-Y?
i see what you did there. Funny thing is that of the 17 cameras ever given gold awards, 5 are made by Sony. That's versus 5 Canons, 3 Nikons, 1 Pentax and 2 Olympuses (oh and a Nokia phone). But hey, we're not going to let our message be dictated by fact-checkers huh?
I am afraid so in an attempt to mock the perceived bias of dpreview. My apologies to everyone, even DPReview.
BTW--congratulations to Sony for their SLT cameras.--recipient for 3 of the 5 gold awards. (a55, a57 and a65).
I knew it. 78, Gold but 78 Silver for another Sony.
are you complaining about the A57's gold award or the lack of gold award on some other camera? Hard to keep track sometimes
This is really BS..how come it did not get platinum or at the very least myrrh. ;) Great review
No complaints here. I'll let you know how good the RX1 is.
It is hard to understand DPR sometimes. A Gold Award goes to a camera which barely matches it's 2-y/o competitor (D5100) and a bunch other cameras with the same sensor thanks to the inherently stupid idea of the light-robbing translucent mirror.
While the camera besting not only everything of it's size by huge margin, but actually reaching the IQ of cameras with kit lenses of 3-4 size classes higher, including that same A57, is only given Silver?
I have only one reasonable explanation.
Dpreview has started airbrushing the edges that a product has and its getting harder to distinguish between various cameras of similar class. What about saying, the ISOs are better, worse or similar to D7000 or the latest rebel...the new comparison tools expect the reader to be a reviewer and everyone is confused at the end of the day, trying to figure out which coin looks cleaner. Let the reviews have a clear POV and a judgment. If the reader can't decide what's better for her, even after going through the entire review, what's the point?
If the reader can't decide what's better for her, even after going through the entire review, maybe she's worrying too much about technical IQ differences she's never going to see in real world shooting.
A camera as the RX1 can be as good as nothing else, with a fixed lens it suits few and does not match the interests of most. Sony seems to be specialized now to make cameras for the few while the majority stays on the waiting list. No wonder they write red numbers and are in difficulty at the moment. The RX1 is another proof that Sony likes to play, not to sell. If the image quality is as good as the one from D600, there is nothing to be excited about anyway, except the size and concept of that gadget. But, when we consider the pricing of Sony's and Nikon's latest toys, the RX1 was not the only joke that was told during this last week.
@FTW camera market is filled with cameras that cater to most. You also seem to think that sony makes cameras for few and not for most , but you ginore the fact that sony offers FF, APC, interchangable, fix lenses plust plethura of other compacts. Also they have strong presence in video cameras too. Offering a camera in almost every walk is hardly catering to few. RX1 may be not for you, but it may be for many who do not want to buy what you like.
""A Gold Award goes to a camera which barely matches it's 2-y/o competitor (D5100)"" - Ha... hahahahahahahaha hahahahaha hahahahahah ahahahahahahahahaha!!!!
Barely matches? Obviously you never hold these two cameras in hands.
Thanks for the review! I think this is the one (and first) for me
Funny that this camera is compared several times to the T3i during the review, but is only considered "entry level", versus "medium"l for the T3i (and therefore, their score is not directly comparable, right?). I was wondering if it does not make more sense to have the a37 considered entry level, and a57 medium.
The article did said the rating is based on its class, if you comparison, all other camera in the class got low 70.
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This morning my attention is focused, really, on just two things: a milestone in Gonzaga basketball history and high school hoops madness.
Gonzaga reached its highest ranking ever, being placed at No. 2 in today's AP Top 25 writers poll. They were at No. 3, but a loss by Miami forced the writers' hands, as the Hurricanes fell all the way to No. 5.
Up until today, the Zags' highest-ever ranking was in the 2003-04 season when they were ranked No. 3.
The other thing taking up my time this morning is high school basketball. And why not? It's tournament time! The State B (1B, 2B classifications) start Thursday at Spokane Veterans Memorial Arena, and we'll (I'll) be there in full force. The 1A and 2A schools are in Yakima at the SunDome, and the 3A and 4A teams are in Tacoma at the Tacoma Dome. We'll have teams at every venue.
Idaho is also holding the boys tournaments this weekend. Lake City and Post Falls are both in contention for the 5A title in Nampa.
Be sure to check out the high school section often this week. We've got brackets; we'll have stores; we'll post stories; we'll update scores. If you have a story to tell, we encourage you to upload your photos to tell us about it!
I love this time of year!
P.S. Oh, and one more thing. It's already starting to look like spring in California. Cal and Arizona start spring football practice this weekend. Can you believe it?
The Pac-12 put out a nice little "what to watch for" piece today. At the very end of it they mention Washington State:
"Don't be surprised if Austin Apodaca is given the chance to push Halliday either as Leach tries to find the perfect fit behind center."
Okay. If you say so.


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Meyer, Eva
Ref: CH010884
Status: Located
Lauriston Road Jewish Cemetery (Grove Rd) , London, 1. England, UK
Notes: Lauriston Jewish Cemetery: Opened in 1788 and closed 1886, it originally belonged to the Hambro Synagogue. Further information can be found under 'Narratives' (Main Menu). General views of the cemetery can be found here Further information can be found under Cemetery Histories Status: Headstone photos: COMPLETE. Over 150 photos. Visiting arrangements: contact the United Synagogue for more information.


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Key Contact Center Trends and Priorities for the Upcoming Year – How you can be readyHear from industry experts in this recorded web event.
Web Event: Best Practices for Evaluating and Selecting a New Contact Center SolutionListen to this recorded web event to hear from industry experts.
Web Event: Making the Business Case for Moving Your Contact Center to the CloudThis recorded web event will help you determine if the cloud makes sense for your business.
Weekly Live Web Demonstration - CaaS Small CenterEvery Wednesday at 1:00 p.m. Eastern
Weekly Live Web Demonstration - Contact Center SolutionsEvery Wednesday at 11:00 a.m. Eastern
5 Viewpoints on Collections Compliance in 2012Hear from a group of ten ARM industry professionals about the future trajectory of major compliance issues in 2012.
An Expert's View: Training and Managing Home Based AgentsHear from Sally Hurley, President and Co-Founder of VIPdesk, the pioneer of the virtual call center model, to learn training and managing home-based agents essentials.
Ask an Expert: Virtual Customer Care. When Is It Right For You?Should your business trade in its brick-and-mortar call center for a new virtual model?
Avaya/Nortel - What Does This Mean to Us?Hear from industry and independent expert Steve Leaden as he outlines his recommendations during this webinar brought to you by TRCA and sponsored by Interactive Intelligence.
Bay Bridge Decisions Webinar Part1: Capacity Planning for BackofficeIn this webinar you will learn how to use what data you have to create a usable capacity plan for your backoffice work
Bay Bridge Decisions Webinar Part2: Learning to ShareDuring this session we will look at different ways to approach the capacity plan that invite realistic input from the entire organization and help everyone take ownership in the plan
Bay Bridge Decisions Webinar Part3: Contact Center MetricsIn this session, we will describe some of the standard contact center metrics; describe ways that they have messed up some very big operations, and ways to improve center planning and reporting
Bay Bridge Decisions Webinar Part4: How to Improve Operation EfficiencyIn this webinar we will discuss long term planning analysis approaches
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Cloud-based Communications: Do you know why?This webinar will expore the value and importance of a CaaS solution for your business, as well as tackle the common questions associated with choosing a CaaS vendor.
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Forecasting Everything Important for Contact Centers: Volumes, Agent Shrinkage, AHT, and Now, Customer Experience To develop a solid contact center plan, it is important to forecast several different metrics well. Learn how in this recorded webinar.
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Lessons from the Modern Contact CenterLearn how to bring expertise honed in the contact center to the rest of the enterprise.
Let's Get Social: Best Practices in Utility Outage CommunicationsLearn how outage communications are impacting utilities and how many are implementing plans, including social media, to keep customers in touch with accurate and up-to-date information when outages occur.
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The Latest Call Center Technology on a Limited Budget: Communications as a Service (CaaS)Find out how you can gain access to the latest in call center technology NOW, instead of spending today's limited budgets to keep old systems running.
The State-of-the-Art Insurance Contact Center: The Evolution from Call Center to Communications CenterIn today's "anywhere, anytime" customer-focused insurance business environment, operating a high-performance contact center is more important than ever. Listen to this webinar on demand.
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Where is the ROI in Unified Communications?Businesses lose significant time and money from human errors and latency. Hear Interactive Intelligence CEO Dr. Don Brown share how Communications-Based Process Automation (CBPA) can benefit your business.


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A Place for Newt Gingrich Supporters and Volunteers
Started by Shawn Simpson in About Newt Gingrich May 13. 0 Replies 0 Likes
Gingrich: IRS targeting scandal 'huge problem' for ObamaCareBy Meghashyam Mali - 05/13/13 07:41 AM ET 2012 GOP presidential contender and former Speaker Newt Gingrich…Continue
Started by Shawn Simpson in About Newt Gingrich May 11. 0 Replies 0 Likes
Benghazi talking points, version 12.0By: John Hayward 5/10/2013 09:07 AMGame, set, and match… if the rest of the media keeps running with this story, now that…Continue
Started by Shawn Simpson in About Newt Gingrich. Last reply by Marianne for Newt May 6. 2 Replies 1 Like
If Koch Brothers Buy LA Times, Half of Staff May Quit (VIDEO, UPDATE)Posted: 04/30/2013 7:04 am At a Los Angeles Times in-house awards ceremony a week ago, columnist Steve Lopez addressed the elephant in the room.Speaking to the entire staff, he…Continue
Started by Shawn Simpson in About Newt Gingrich. Last reply by Marianne for Newt May 6. 2 Replies 1 Like
AASouth Carolina bill declares ObamaCare "null and void," criminalizes implementationBy: John Hayward 5/3/2013 09:28 AMThe South Carolina state House would like you to know that it…Continue
Posted by Shawn Simpson on May 19, 2013 at 9:24am 0 Comments 1 Like
Posted by Shawn Simpson on May 18, 2013 at 10:23am 1 Comment 1 Like
Posted by Marianne for Newt on May 15, 2013 at 12:50pm 0 Comments 1 Like
Posted by Marianne for Newt on May 15, 2013 at 12:58pm 1 Comment 1 Like
As we watch a string of scandals detonate across the Obama Administration, we should all be able to agree that the abuse of government power to punish political opposition is hideously wrong. Sometimes…
Part 1: Legislative Proposals
Unleash America's Full Energy Production Potential
Save Medicare and Social Security
Control the Border by January 1, 2014
Revitalize Our National Security System
Maximize the Speed and Impact of Medical Breakthroughs
Restore the Proper Role of the Judicial Branch
Part 2: Day One Executive Orders
Eliminate the thirty-nine White House "Czar" positions
"Mexico City Policy" of Respect for Life
Restore conscience clause protections for Healthcare Workers
Respect Each Sovereign Nation's Choice of its Capital
1) Create Your Account
2) Join Your State Group and Connect
3) Reach out and Make Friends
4) Appoint Local and State Directors and Get Organized
5 ) Educate Yourself on the Contract with America and Newt Gingrich Videos
6) Post, Campaign and Spread the Word
7) Make a Generous Donation To The Cause
This Site is Created, Maintained, Used and Owned By Grassroots Newt Supporters Who Want to Connect with One Another and Help Newt Restore America. This site loves but is in no way affiliated with the official NEWT 2012 Campaign. Paid for by Winning Freedom Inc.
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In this episode, we'll be looking at setting up a Bluetooth accessory, we'll offer a few power-saving tips and we'll take a quick look at how copy and paste works on the Samsung Galaxy SII 4G. view it
In this episode, we'll be taking a look at some of the pre-installed apps on the Galaxy SII including the Android Market, Gmail, the browser and the camera. view it
In this episode, we'll be taking a look at some of the Android tweaks that Samsung has made with its TouchWiz interface. We'll also take a look at adding widgets and app shortcuts to our homescreens, including Samsung's own specialized apps and widgets. view it
In this episode, we're going to take a look getting the SII setup with our Google and other accounts so we can begin using it right away. view it
The Samsung Galaxy SII 4G, AKA the Samsung Galaxy Epic Touch 4G, is a top-tier smartphone. view it
In this episode, we're going to offer a few battery saving tips so your phone will last the whole day and beyond plus we'll take a look at how copy and paste works on the Photon 4G. view it
The Motorola Photon from Ting features App Shortcuts and Widgets from Android and Motorola. view it


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The Marley embodies casual living at its best. Its generous, cushioned shape says come hither at the end of a long day. Comforting deep seating invites longer stays. Like a favorite pair of jeans, the standard denim slipcover in deep indigo with contrasting sand-colored thread offers a relaxed look that's utterly welcoming. Or for a personalized feel, the sofa is available in a variety of slipcover and upholstery options.
additional product information84" w x 37" h x 45" d
- loose back pillows
- loose seat cushion
- 4-18" boxed arm pillows
- double needle stitched cover over muslin frame


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This article was originally distributed via PRWeb. PRWeb, WorldNow and this Site make no warranties or representations in connection therewith.
SOURCE: GetApp
GetApp, the #1 Cloud Business Apps Marketplace releases an infographic to help businesses choose BI and analytical online software.
Barcelona, Spain (PRWEB) February 20, 2013
GetApp, the largest independent marketplace for business apps has released an infographic comparing the most important web-based business intelligence and analytics apps to help businesses choose the right product for their needs.
This business intelligence software infographic seeks to compare the most important business intelligence and analytical cloud applications in an attempt to ease the decision making process small and midsize businesses need to go through when deciding upon a BI solution.
It uses publicly available information to explain:
"Businesses can collect nearly every single bit of data you can imagine, which can bring to light very powerful findings, but if you don´t have the right tools to convert this data into information that drives decision making, you´re still left with a bunch of numbers," said Christophe Primault, CEO of GetApp "This infographic will help SMBs choose the right BI solution for their needs."
The research carried out by GetApp highlights 10 of the most important solutions in this space including:
Birst, SAP BusinessObjects Mobile, Yellowfin, Zoho Reports, Tableau Software, Bime, Trackerbird Software Analytics, Jaspersoft BI Suite, Pentaho Business Analytics and Yurbi
To view the infographic online visit the following link:
The Most Important BI & Analytics Apps
To discover a more comprehensive list of business intelligence apps visit GetApp's online business intelligence software directory.
About GetApp
GetApp is the largest independent online marketplace that helps small to mid-sized businesses and startups discover, evaluate and manage the perfect cloud business apps for their needs. Its mission is to support millions of users in their "best app" research with comprehensive directories, interactive search tools, side-by-side comparison tables, user reviews and app evaluation resources.
In addition, GetApp serves as a global online marketing channel for thousands of cloud business application developers. GetApp operates primarily in North America and the U.K. It is privately owned and backed by Nauta Capital.
For additional information, visit http://www.getapp.com.
For the original version on PRWeb visit: http://www.prweb.com/releases/prwebBI-infographic/getapp/prweb10442680.htm


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Region Roundup: Armed Bank Robbery, Dumpster Fire at Norwood Hospital, Bar Fight and More
A look at the top headlines around the area for the week of Dec. 2, 2012.
Bank Robbery Reported at Mansfield's Sharon Credit Union At 9:39 a.m. Thursday morning, a suspect robbed the Sharon Credit Union on 100 Forbes Blvd. in Mansfield and fled the scene. Mansfield Police Lieutenant Sam Thompson said that the suspect was a black male, wearing a black ski mask, a dark hoodie, blue jeans and white sneakers. He said after taking a currently unknown amount of money from the bank, the suspect ran behind the building through the woods to a vehicle already waiting on Walnut Street. Read more by clicking here. *** Norwood Firefighters Handle Dumpster Blaze at Hospital The quick response and work of the Norwood Fire Department prevented disaster last Wednesday evening at Norwood Hospital. The call came in at 9:07 p.m. …
In this Article:


text:
Watch the Complete Summit!
Full video of every panel.
Every Wednesday at 3 p.m. EST, Newsweek and The Daily Beast and a special guest host an hourlong discussion with readers about military and veterans' issues. This week, the ACLU discusses their recent lawsuit that challenges the Pentagon's rule barring women from ground combat. To join the conversation, go to Twitter and tweet with the hashtag #vetchat.
For more information, or if you'd like to host one of the chats, follow or contact @HeroSummit or @HellerJake.
Orders the recertification of military sexual assault prevention staff. More
Former Navy SEAL Eric Greitens discusses The Mission Continues, his nonprofit that helps... More
Unreported sexual assaults soared in the ranks last year, even as the problem has reached... More
This map, created by the Center for Investigative Reporting, displays 58 VA regional offices and the number of backlogged claims by week on a national, regional and local level. This application will update itself every Monday to show each office's change in pending claims.
From Adm. William McRaven to columnist Nicholas Kristof to Bono, WATCH VIDEO of the summit's must-see moments.
Newsweek & The Daily Beast are thrilled to introduce a thought-leadership initiative that strives to define America's Next Greatest Generation.


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3. | Roached | ||
The passing of work onto your co-workers, while trying to look busy and not really do anything. Jim was completing all required work for the evening, while Jane sat and shuffled papers all night. Jim was roached.
1. | Roached | ||
Feeling tired, exhausted, trashed, stoned, or just fucked up. 1) Dude i was so roached last night.
2) That blunt got me roached. 3) Long day at work im roached. |
2. | roached | ||
when something has been utterly destroyed or totalled Whoa dude you totally roached this ___.
4. | Roached | ||
When an individual forgets a task, or detail regarding something they have been given or told within the past 24 hours due to his or her marijuana consumption. The level of roach the individual experiences varies for each scenario. Brendan: Aw shit, dude I forgot the munchies upstairs.
Peter: Roached. |
5. | roached | ||
Roached. The action of putting out a joint, blunt, pinner out so that it may become a roach.
*Also: The adjective explaining the state of a joint, blunt, pinner. (When it has reached its end, rez like state) Ready for roaching, and save later for future rezzy toking. He accidently roached the joint out on the passenger seat in pa's decaying el camino.
6. | roached | ||
West of Scotland slang for an extremely ugly person. Also applicable to bad smells. See also hacket/hackitt "Eyy man, yur burd's puer roached!"
"S'at Cool Watters yur wearin'? It smells roached!" |
7. | roached | ||
1. When something has been torn or messed up by a person or group of people.
2. When a infestation of roaches take over. 1. Chris roached up his girlfriend's apartment after he stayed there for a week and a half.
2. Leslie's house got roached and he had to call in the exterminators. |


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Another NFL season comes to an end with Super Bowl XLVII, but that gives us another reason to remind you why having more than one display in your media room might be the way to go.
The biggest reason is sports broadcasts. Even beyond a busy early Sunday afternoon with several NFL games on the slate (and thanks to DirecTV the ability to tune into those outside your geographic area), there's a glut of sports channels that continue to give us great options for viewing multiple games at once, in HD. If you're a hockey or college hoops fan, the relatively new NBC Sports channel, for example, was made for you.
Not only can you fit more games into one viewing session, but you can really cater to more friends and family members for gameday parties. We know you're getting ready to throw a big one for the Super Bowl, so apart from figuring out all the "Dos and Don'ts" for getting your media room ready, if you don't have multiple displays set up we're going to show you seven great examples to get your ideas churning for a theater reconfiguration or upgrades (like this family did from its old CRT models to flat panels that fit into a custom cabinet).
At the very least, you can start preparing for the opening rounds of March Madness.
In one of our examples, the custom electronics pros used three 70-inch TVs to cover a wide wall rather than a super-large projection screen. "One large 130-inch TV was another option," says David Huse of Theater Advice, Frisco, Texas, "but the three TVs seemed more authentic."
In another instance, Colorado Media Systems installed four 46-inch Samsung LCD TVs to flank a 55-inch Samsung LCD on a motorized mount. The TVs are fed by five high-def Comcast cable boxes via a Video Storm component video A/V matrix and controllable under the Control4 home control system—easily controllable, too, thanks to CMS president Glenn Montjoy's clever programming. The owners can change shows from one display to another by pressing the star key, followed by the two displays they want to switch (such as "1" & "3"). "The video matrix then swaps the programming on each of the televisions," says Montjoy.
Other multi-display rooms may center around one large projection display, with a few traditional-size flat-panels on hand as well, for a really Buffalo Wild Wings type of atmosphere. Or, you could have two or three TVs visible for most of the time, then click a button for the projection screen to lower from the ceiling in front of them when your spotlight game tips or kicks off. Now that college basketball, NBA, NHL and PGA golf are all overlapping, your sports weekends and home theater schedule just got very busy. Are you prepared?
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The woven acoustic screen is now available in a retractable, masking version.
Centralized home control and automation plus boatload of A/V options including dropdown theater screen revitalize 12K-square-foot home.
Should TV manufacturers offer dumbed-down TVs that focus on image quality rather than apps?
Say hello to home control in this high-tech palace, circa 2006.


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On new year's eve a good friend took pity on me, alone in the house with my very young and very wonderful daughters, and he decided to come over to hang out and have dinner. We of course opened some special wines on that night, one of which was a bottle I brought back from Jerez in October, Emilio Hidalgo Especial Amontillado Viejo El Tresillo 1874. I was very excited to drink and share this wine. The solera began in 1874 when the Hidalgo family purchased the bodega and the wines in the bottle are an average of about 50 years old. This is special wine - very little is bottled every year and it is not imported to the US. When I visited the bodega in October they were generous enough to open a bottle for us to try, and the wine was amazing. I bought one to carry home in my suitcase.
So, on new year's eve at some point, I went to the back room where my wine fridge sits and retrieved this bottle and proudly strutted into the kitchen where my friend stood and showed it to him. "We're going to drink this now," I said. And I told him about the wine and how good it would be and he was impressed, or at least acted like he was impressed.
Seven friends and I pool our money every year to buy about 8 bottles of Burgundy wine, wine that we wouldn't buy individually because of the high cost and the risk of bad bottles. Every year at around this time we get together over dinner and share the wines. This year the theme of our dinner was the great vineyards and producers of Pommard.
Pommard is not the most glorious of Burgundy appellations, not by a long shot. In my somewhat limited experience, the wines can be rustic and are not as pretty as the wines from neighboring Volnay, for example, or even compared with wines from "lesser" appellations such as Savigny-Lès Beaune. To continue with Pommard generalizations, the wines do not offer much value or particularly high quality at the villages level, unless the wine comes from a specific vineyard. For example, although I would not buy a straight villages Pommard, I might buy a bottle of Pommard La Chanière by Maréchale or Pommard Chanlins by Lafouge (although I don't buy those wine anymore either, but that's more about my own buying strategy than about the quality of those wines).
People sometimes compare Pommard with Volnay, its neighbor to the south, and they say things like "Pommard is muscular and brawny, and Volnay is elegant and pretty." This is probably true as a generalization, although there are of course exceptions. People also say, when they talk about 1er Cru vineyards in Burgundy that should be elevated to Grand Cru status, that both Clos des Epenots and Rugiens in Pommard are deserving. For me, this is part of the point of selecting Pommard as the theme for our dinner. I wanted to drink wines that are considered to be among the very finest of the appellation, to experience Pommard at its best, to build the foundation of my own understanding of the character and potential of Pommard.
Any list of the finest wines of Pommard would include Comte Armand's Clos des Epeneaux. Epeneaux is a monopole of the Domaine, a walled vineyard of over 5 hectares within the larger 1er Cru vineyard called Epenots. There are two climats that make up Epenots - Grands Epenots and Petits Epenots, and Clos des Epeneaux is almost all within Les Grands Epenots. It's interesting to think about the fact that the previous owner of Clos des Epeneaux, the Marey-Monge family, actually owned all 30 plus hectares of Epenots in the early 1700's, and sold all of it off except for the Clos des Epeneaux, around which they built an 8 foot high wall and kept. Obviously they must have thought that it gave the best wines within the larger vineyard. Clos des Epeneaux wines comes mostly from old vines and, according to what I've read, need more time than most 1er Crus to arrive at maturity. We were all excited to have three examples of this wine to drink at our dinner, wines that could not be considered old, but would hopefully be mature.
I also wanted to drink wines from the Rugiens vineyard at this dinner, and there are several producers who make good examples - Domaine de Courcel, Domaine de Montille, Aleth Girardin, Joseph Voillot, François Gaunoux, and Michel Gaunoux all come to mind. I chose two bottles from the late 1990's by de Montille. I've read that Rugiens is the richest, the most muscular of the Pommard wines, and that Clos des Epeneaux would be more mineral driven and elegant (although one experienced drinker at our dinner raised an eyebrow suspiciously when I mentioned this, saying that he would hardly call Clos des Epeneaux a wine of elegance, that is is still brawny Pommard).
We rounded out our lineup by including bottles by two other producers whose wines I wanted to drink, as I read that they are made in a style that I would appreciate - Clos des Epenots by Domaine de Courcel and 1er Cru Pezerolles by Domaine Billard-Gonnet.
First, the good news: we had a great night and I love Burgundy Wine Club. Such a great group of people, a pleasure to be with them and to look forward to this experience each year. We had a wonderful long dinner at the very lovely Rosewater in Brooklyn, where owner John Tucker serves thoughtfully sourced and prepared food, and has a very well selected wine list.
Now, the bad news: the theme of this dinner was Pommard, and everyone agreed that the wine of the night was the 1989 François Jobard Meursault 1er Cru Charmes. The reds were absolutely underwhelming as a group - I was very much uninspired. That said, the one that perhaps on paper should have been the best, was corked. Another that should have been great was probably flawed. Still, this dinner was not a great advertisement for Pommard. Some notes and thoughts (I'll share the prices I paid when I bought the wines last year - none were purchased upon release):
1989 François Jobard Meursault 1er Cru Charmes, $100. We drank this with a salad of grilled calamari with frisée, clementine, and bacon. The wine of the night without any question whatsoever. A fabulous showing for a wine that is drinking perfectly right now. Pungent and fresh at the peak of maturity. The nose at first has a roasted sense to the pear fruit, but the roastiness vanishes after a half hour and the wine becomes linear and focused with a perfect melange of fruit and mineral. Elegant, plush while remaining entirely in control, and great acidity - just a mouthwatering wine that reminded everyone at the table to drink more old white Burgundy.
With sautéed wild mushrooms and a fried quail egg on toast we drank 1996 Domaine de Courcel Pommard Grand Clos des Epenots, $54 and 1999 Domaine Billard-Gonnet Pommard 1er Cru Les Pezerolles, $48. The Courcel was very tight still, constricted, the acidity almost too much, but still pretty, with dark fruit and floral aromas. In the mouth the stony mineral streak prominent. The wine is very good, but probably needs another five years or so to unwind. The Billard-Gonnet wine was just not good. Rich and ripe to the point of being syrupy, maple on the nose. The acidity is raspy, the wine is rustic and just doesn't seem very well made. Not harmonious, not complex, straight forward fruit that is borders on syrup. Not a good advertizement for this producer...
With grilled pork belly, apple, and pickled cabbage we drank a magnum of 1993 Comte Armand Pommard Clos des Epeneaux, $325. Oh, how I wanted this wine to be great. I knew that it would probably need a couple hours to open up, and we opened it at least 90 minutes before we began to drink it. It was dense and impenetrable for most of four hours, and never really opened up. There are hints of something lovely, but the wine is simply not ready, in the magnum format anyway. Some perfume emerges after while, but the wine is tight, inward. Time brings some animale undertones, but this bottle was in a disjointed state, with acid and alcohol not well integrated. There were questions from some drinkers about whether or not the wine was too cloudy. Some one poured a glass through a filter and the wine brightened some, but to me the smell and taste was unchanged. If I had another magnum I would leave it alone, honestly for another 10 years.
With smoked quail, grilled radicchio, pinenuts, and currants we drank 1989 and 1991 Comte Armand Clos des Epeneaux, $200 and $168 respectively. The 1989 was corked, and this was crushing - on paper this wine should have been great. The 1991 could also have been flawed. There were clear signs of rot or mildew on the nose, which was musty and inexpressive. The wine was better with food, but the finish was cropped, stifled. Unsatisfying, not delicious, a big disappointment.
With braised shortribs, parsnips, shitakes, and mustard greens we drank 1998 and 1999 de Montille Pommard 1er Cru Rugiens, $133 and $185 respectively. The 1999 was delicious, but a bit too simple to be intriguing. It showed the ripe character of the vintage (one that I am learning to be skeptical of) with plush sweet fruit, not entirely enough structure, and very little complexity. Not compelling, I'm sorry to say, and a very poor value at that price. The 1998, however, was a very lovely wine. There were complex aromas of dark fruit, brown sugar, musk, and flowers. Lovely on the palate with pretty fruit and complex secondary flavors, and a long finish that pauses and then sneaks back up. In this wine I could feel the muscularity that people speak of regarding Pommard. To me, this wine was exactly what it should be - complex, muscular, mineral driven, and it was delicious.
Okay, not every bottle and not every wine dinner will live up to expectations. Still, it was a great night with friends. And there's always next year. I have some ideas for an interesting lineup of wines...
Here is an article about Pommard from Burgundy Report.
And here is the report from last year's BWC dinner, if you're interested.
I was given an amazing birthday gift in November, an old bottle of wine by Produttori del Barbaresco, the 1959 Riserva. This is very exciting - how often does one get to drink a bottle that old? In my case, not very often. I've had a few old wines, but with the exception of a few cases, I haven't opened them myself. A more experienced friend or a sommelier typically has handled that part.
How do you open an old bottle of wine?
I knew that I wanted to drink the '59 Barbaresco over the holidays with friends. I asked Jamie Wolff, partner at Chambers Street Wines, what to do with the bottle (which was purchased at his shoppe). He told me to stand it up a week in advance, not to move it at all during that time if I could help it, as it would probably have a lot of sediment.
"But my wine fridge won't accommodate a standing bottle," I said. "How do I keep it at the proper temperature?" Jamie suggested finding the coolest spot in the house and standing it there. "And when you serve it," he said, "open it up four or five hours in advance and decant it carefully off the sediment."
As the Barbaresco evening approached, I began to wonder if an old wine like this would die with four or five hours in the decanter, so I asked another friend about how to deal with it, and his answer was entirely different.
That's when I realized that there are a lot of way to do this: to handle, open, and drink an old bottle of wine. And I don't know what I'm doing in this area at all. So I thought I would ask a few friends who are wine professionals what they do with old bottles. I wanted opinions from a variety of viewpoints, so I asked a great sommelier, a great wine buyer, and a great wine thinker and writer with a load of personal experience opening old wine. I'm talking about Levi Dalton the great sommelier, Joe Salamone the great wine buyer at Crush, and Peter Liem of broad and varied greatness. I wrote to them with the following questions:
1. How do you prepare an old bottle for drinking?
2. How far in advance of serving do you open the bottle?
3. Do you decant or not, and why?
4. How do you open an old bottle when the cork might be likely to crumble or break?
5. What should we look for when the bottle is first open - how can we tell if the wine is good or not?
6. Any general thoughts on evaluating an old wine - for those of us who don't often drink old wine, it can be confusing.
7. Do your ideas about pairing wine with food change if the wine is old?
8. Any other advice most appreciated.
And now, patient reader, I will share their thoughts with you (and I hope you're sitting comfortably, because this is a long post):
1. How do you prepare an old bottle for drinking?
Levi - Bottles should be left alone for as long as possible before opening. If you know in advance that you will be opening a bottle of wine a few days from now, I suggest standing it up vertically in the cellar to let the sediment fall to the bottom of the bottle. If you are storing the wine horizontally, I recommend not moving the bottle much while it is in storage. This usually becomes more of a problem with double deep bottle racking, where you have to move one bottle to get to another. Bottles can get moved a lot. I recommend putting the older wines in the back, so that they bottles that are getting jostled in the front are the younger wines.
If you are removing a bottle from horizontal racking, I recommend either using a bottle cradle or I recommend holding the bottle near horizontal, keeping the bottle in the same way as it was in the rack. In other words, don't spin the bottle around as you move it. The aim is to keep the sediment in the same place without moving it around into the liquid. I also recommend taking an elevator, if available, rather then walking with a bottle up stairs.
Joe - Stand it up in the morning if you're drinking it at night. Let the sediment sink to the bottom.
Peter - It depends on what it is. If it's an old red wine with sediment, you ideally want to stand it up for several days, sometimes even a week, before opening it, to allow the sediment to settle. It's not just an aesthetic issue—the sediment can be bitter, and its presence definitely changes the flavors of the wine. You can decant a wine that's stored on its side if you need to (in a restaurant setting, for example), but you have to be careful. (I'll always remember drinking a 1964 Bartolo Mascarello at Valentino in Santa Monica that was virtually opaque with sediment due to utterly incompetent wine service.) If it's an old white wine or champagne, you need to chill it, of course. I have no scientific basis for it, but for whatever reason, I don't like shocking an old wine in an ice bath or the freezer or whatnot. I prefer to bring it down to temperature slowly in the fridge, which takes time. Maybe it's just a question of respect.
2. How far in advance of serving do you open the bottle?
Levi - Some cowboys, especially in the Nebbiolo set, open bottles way far ahead. I generally don't. I like to see how the wine changes in the glass.
Joe - It really depends on the bottle. A few years ago I had a 71 DRC Grands Echezeaux with questionable storage. It was popped and poured and it was glorious for fifteen minutes. After that, it faded hard. Someone at the table was smart enough to say that we should pop and pour. Otherwise, we would have missed out on it totally.
Peter - This is a tricky question, and one with no right answers. I've seen old wines continue to develop for three days, and others that have crashed within 15 minutes. It's true that old wines need time to emerge (you'd be out of sorts too if you'd been trapped in a bottle for 50 years), but personally, I tend to err on the side of caution, not because I'm afraid that the wine will die, but because I like to experience the evolution of the wine from start to finish. For a grand old bottle, I prefer to open it, take a small glass, and decide from there what to do with it. Having said that, I tend to do this in the afternoon, if I'm serving old red wines at dinner. But then afterwards, I'm always the guy who has like 12 glasses in front of him at the end of a dinner party, because I've been saving all these wines to watch how they grow over the course of several hours.
3. Do you decant or not, and why?
Levi - Old wines are candidates for decanting when they have thrown a good deal of sediment. But if you are dealing with a low tannin grape, I usually don't decant, even if they are throwing sediment. That is to say, I generally don't decant old Red Burgundy, I pour carefully from the bottle instead. Pouring into a decanter should be low, slow, and steady. This is not the "splash decant" that you might use for a younger wine. Do the decanting all in one go, with no fits, starts, or interruptions. Hopefully you won't sneeze during the operation. If you do stop and start the liquid will become muddy with sediment before it leaves the bottle. That being said, it is a great idea to "season" the decanter you intend to use with some of the wine in advance of pouring the rest in. Do this by pouring in a bit of the wine, swirling it around in the decanter, and then discarding. You can taste the discarded wine and test for TCA before pouring out the bottle as well. When you do decant the bottle, keep your light source behind the bottle neck, not behind the decanter lip. You want to stop pouring before the sediment leaves the bottle. Keep in mind that with sediment, there are many variations of the beast. Some are sludge like, some are flaky, some are like fine pebbles at the seashore. Each will move differently as you pour the bottle out.
In practice, I usually do not double decant old bottles of wine. Some people do this however, especially if they are attending a BYOB dinner. They double decant the bottle in their home beforehand and then bring the decanted wine in the original bottle to the dinner. If you do want to double decant a bottle, I recommend using hot water to clean out the sediment in the bottle. This is because hot water, unlike cold water, evaporates. Thus you will have less water to drain out of the bottle later, before you add the original wine back into the bottle. It is worth keeping in mind that hot water will make the bottle's glass warm, and that you should wait until it cools down before adding the wine back in. Also, very old bottles of wine may have thinner glass than is common today. In which case you might be careful about extremely hot water and the possibility of cracking glass as well as fragile bottle lips.
Say you don't decant the bottle of wine, but it has sediment on the bottle, what then? Well I recommend either pouring from a cradle, or holding the bottle by the bottom, with your fingers underneath. When you go around to the different glasses to pour, don't move the bottle up and down a lot. Try to keep the bottle neck at the same level. This is counter to what usually happens when pouring at a table, where the bottle gets raised back vertically a lot, and generally requires going slow and being careful. Sometimes it is easiest to pour all of the glasses away from the seated table, and then to hand the glasses out once poured. This eliminates moving the bottle between people at the table. If you are pouring from a cradle, which can be helpful, just remember that it is easy to bump someone with the cradle when you are pouring. Which defeats the purpose, really. Keep in mind that "The Hand That Rocks the Cradle" was a scary movie.
Joe - There are no hard and fast rules, but typically I would only decant to avoid sentiment. Otherwise, I have a sense that decanting is too aggressive for many old wines and would prefer to just pull the cork and let them aerate slowly. If I tasted an old wine that felt particularly tight, I would decant.
Peter - I decant less and less now. I almost think I decant more young wine than old wine nowadays, which is sort of ironic. But it depends. You decant for two reasons, right? It's to give the wine air and to take it off of its sediment. In the first case, as I said before, I prefer to watch the wine evolve slowly, so I don't really care. I'm patient. With regards to the second, it depends on the situation. If we're serving an old bottle in a restaurant to eight people, then yeah, it needs to be decanted. If it's just two of us drinking it at home, maybe, or maybe not. A friend and I have been thinking over the last few years that we like opening old bottles, say a 50-year-old Barolo, hours ahead of time but not decanting, just pouring a small glass at first to taste it, then letting it hang out all day until it's time to drink it. I feel that it preserves a silkier texture and better clarity of flavor than if you subject it to the oxidative shock of decanting. But that could just be my imagination.
Summer is officially over, and although I love autumn, I do feel gloomy about it. I love summer, just love it. I love how long the days are, all of the great things to eat at the market, the feeling of sitting on the deck at 9pm bathed in 72 degree warmth.
The thing is, summer is actually about to begin again. Think of it this way - it's almost Halloween and then before you know it, it's Thanksgiving. And then it's the end of the year holidays. Okay, there's tough stretch in January-March but then it's spring, and we all know how quickly spring flies by. Then it's summer again. So actually, it's almost next fall.
In this time of year, I like to make use of things that we won't be eating for a while. On Saturday I got what might be our last corn of the season, and made a simple corn pudding:
Beat 2 eggs, and whisk them with 2 cups of some combination of milk and or cream. I used a cup of each, and it was almost too rich. Whisk in some salt, a bit of sugar (which you can omit), 3/4 cup of flour, and corn. I used the scraped kernels from 5 cobs. You can use less or more depending on how corny you want your pudding to be. I like a lot of corn in there. Here you can add chopped basil, grated cheddar, whatever else you like. I kept it plain with the little daughters in mind, and added only a half stick of melted butter, spread the mixture in a pan and bake at 350 for an hour and a half or until the top is golden brown.
That's it, that's the dish. There are many things that would be great to drink with this. Please, you be the sommelier. What would you open with this corn pudding?
Cellar space is at a premium in NYC. I can't save all of the different wines I would like to age. There are many different wines in my "cellar" (read: wine fridge), things that most anyone would agree should be left alone for years before drinking. It's the little wines that I never seem to make room for, and we drink them up when they're young.
There's nothing at all wrong with that - if a wine is expressive and delicious young, why not drink it? Some humble little wines, though, can improve dramatically with even short-term cellaring, and I wish that I had more space/self control to give them that extra year or two in the bottle.
A couple examples. I never manage to hold any Coudert Fleurie. The old vines Cuvée Tardive I'm good about, but the regular wine...as much as I'd like to sock a few bottles away, the wine is always delicious young, and so we drink it. Another example - all Bandol rosés. As committed as I am to holding a bottle or two, I seem to find excuses to open them.
This is all too common with me. There are so many wines that I'd love to put away, but don't. Such is life - there are choices to make and one cannot cellar every interesting bottle of wine. I drank a few things recently that reminded me of the rewards of storing the humble wines even for just a year or two.
2006 Bernard Baudry Chinon Cuvée Domaine, $18, Louis/Dressner Selections. I've always enjoyed this wine but I never managed to store any until the 2006 vintage. It's just so good, even right out of the gates. Some folk, like the Vulgar Little Monkey, figured out long ago that there are several Baudry wines worth cellaring, the humble Cuvée Domaine included. It's not Baudry's top wine and it will never be earth shattering, but Cuvée Domaine is a great wine that in most vintages is even better with a few years in the cellar. The tannins have rounded a bit in the 2006 and the wine flows freely across the palate. The fruit is rich and the body lean and muscular, the sensibilities of gravel and flower coexisting harmoniously. You will be proud of me when I tell you that I still have another bottle of this. And a few of the 2007's too. I need an underground cave.
2006 Jacques Puffeney Arbois Trousseau Cuvée les Bérangères, $30, Imported by Neal Rosenthal Wine Merchant. Again, this was always an attractive wine. But I managed to hold this last bottle for merely one year and the payoff was huge. The slight astringency that I was always happy to work with is gone now, and so is whatever else that is not essential to the purest of cool red currant and leafy raspberry, the gamy undercurrent, and the stony finish. So agile and energetic, such a compelling example of cool climate mountain wine from the Jura. I hereby renew my commitment to the 2007's.
2007 Domaine de Terrebrune Bandol Rosé, $25, Kermit Lynch Imports. I won't lie to you - I didn't cellar this wine. I drank all mine last summer and loved all of it. But Chambers Street came across a small bit recently and I bought a bottle from them. Wow - the wine is even better. It takes a while to open up, but when it does it really sings. Peach juice, spices, metal, and stone, pure as can be and perfectly balanced. The gamy streak that was there in its youth was not here a year later, but I loved how there is a new dimension to the texture. There are layers on the palate now, and there is a tactile sense to each flavor. I bet that this is just the beginning for this wine, actually. Bert Celce of Wine Terroirs has written about the aging potential of Bandol rosé, Terrebrune's in particular.
I hate traveling for work because it means being away from the wife and kids, but New Orleans is really fun, I must admit. This week I spent another few days there and I ate some tremendously delicious things.
Fried Boudin Balls at Boucherie. These were better than any others I've had, including those I had during my recent visit at the otherwise fantastic Cochon. They were great with the 2009 Ameztoi Txakoli which was only $33 for the bottle.
Chicory coffee and beignets at Cafe du Monde. I understand now why people wait on long lines.
Herbsaint was again fantastic. Instead of wine, I drank their Sazerac, which is perfectly balanced and delicious, and very aromatic. It was nice with their chicken and Andouille gumbo. The jumbo gulf shrimp were just excellent too. In the high-end category, this is a don't-miss place if you visit New Orleans.
I saved the best for last. I ate two of what honestly were the very best sandwiches that I have ever eaten, anywhere. Yes, I've had wonderful Banh Mi, and other great sandwiches, but these both hold their own against anything that's out there. The Muffuletta is a tricky thing, but Mahoney's Po'Boy Shop does it right. The bread is thick but pliant and there is a perfect amount of cured meat and cheese. But it's the lovely variety of pickled vegetables that steal the show. They are perfectly done and plentiful and they remind me of the pickled daikon and carrot strips in a Banh Mi sandwich - they provide acid and texture and balance the richness of the meat.
Mahoney's was so good that I went back and had a different sandwich. Would you believe me if I told you that it was even better than the Muffuletta? Roast beef n' gravy is a traditional New Orleans po'boy and it was ridiculous. The beef was more braised than roasted, it seemed to me, and it was tender and just a bit chewy, well seasoned, and with the dressing of lettuce and a light gravy, it was simply delicious. Possible-to-eat-a-couple-times-a-week delicious. I haven't yet tried the fried oyster po'boy, or soft shell crab po'boy being eaten by the wise old gentleman sitting next to me. I considered grabbing his and fleeing the shop, but then I remembered that I have to visit New Orleans again for work and I'll go back to Mahoney's.
I ate a plate of beef tongue recently at Tsukushi, a small Japanese restaurant in midtown. It was part of long lineup of dishes that the chef served to us, and it was one of the best things I've eaten in recent memory. The meat was sliced into very thin, perfectly round circles, and served warm on a bed of fresh greens. It was moist, as if it had been swirled in its cooking juices right before serving. The taste was definitely beefy but in a gentle way, and the texture was a miracle of melt-in-your-mouth silkiness.
So when I saw a Slope Farms beef tongue the following week at the Food Coop, I had to try making this at home. And by the way, it's not easy to find a Slope Farms beef tongue. Slope Farms sells only the whole animal - no parts, so the Coop gets one tongue every week or two. There are 13,000 members of the Coop, and all of them are always on the lookout for the tongue. Okay, even if it's only 10% of them, that's over 100 people I'm jockeying with.
Let's not tell each other lies. Tongue, before it's cooked, is simply is not terribly appetizing to look at. I have absolutely no idea how to make tongue, but one must try new things in the kitchen from time to time, mustn't one? I figured I'd boil and simmer it, take the outer membrane off, cool it so it would slice easily, and then re-heat it by swirling it in its own reduced and hot cooking liquid.
I used about 1 part soy sauce, 1 part chicken stock (didn't have beef stock), a half part sherry vinegar, and 2 parts water for the cooking liquid. I seasoned the liquid with a crushed clove of garlic, a sliced medium onion, a thickly chopped stalk of celery, a star anise pod, 6 black peppercorns, and a large bay leaf. Brought it to a boil and then simmered for three hours. Once it was cool enough to handle, I removed the white outer membrane, wrapped the tongue tightly in plastic, and tucked in the fridge overnight.
The next evening I reduced some of the strained and skimmed cooking liquid, seasoned with salt and a bit more sherry vinegar, and swirled some thin slices of tongue. Tossed some fresh lettuces in the same cooking liquid, and finished with a few drops of sesame oil and a bit more salt.
My version of this dish tasted fine, the seasoning was good and the meat pleasantly beefy. But this was nothing that would inspire anyone to run out and look for tongue to make in their own home. How did the Tsukushi chef get his slices to be so perfectly round, and the texture so incredibly silky? There is no higher quality beef out there, so the issue is technique, not ingredients.
Some of you know how to cook tongue - so tell me, what went wrong with my tongue?
My pal Deetrane showed up at our poker game the other night with a bottle of Armagnac and an interesting story. Many years ago his grandmother was given a bottle of Armagnac. This was in the late 1950's, early 1960's - Deetrane will correct me if my dates are wrong. She put the bottle in the closet and forgot about it.
Recently she dug it out and gave it to Deetrane. Many people would think about the perfect time to open the bottle and who to drink it with, and that's fine - that's probably what I would have done. But Deetrane's impulse is always to share, and with many people. So he brought the bottle to our poker game. He had already opened it, but there was plenty of 40-50 year old Armagnac in there when he came by, let me assure you.
The label reads "Ch de Malliac," and under that it reads "Hors d'age 12-5617." And to the upper left of the 12 there is a circular symbol like the one used to indicate degrees when writing the temperature. My guess is that this brandy was made in 1956. Perhaps the 12 refers to the barrel number? I really don't know. Chateau de Malliac is a well established Armagnac producer, but I couldn't find any information on old bottles when poking around the web.
Deetrane's grandma's Armagnac was fascinating. If it were a person, it would be a handsome logger who lives in the forest, and who cleaned up and shaved for dinner. The alcohol was quite prominent on the nose, and it wasn't easy to get a clean read on other aromas. Overall, it reminded me a bit of an Oloroso Sherry - walnuts, very complex. Dark and earthy on the palate with rich tones of burnt orange peel and coffee. And I was surprised to find some fruit too - something fleshy that made itself felt here and there.
What is really old Armagnac supposed to taste like? I really like Armagnac - from what I've tasted, I prefer it to Cognac. But I've never had an old Armagnac and I have no context whatsoever for tasting. If you've had old Armagnac before, what did you find?
I hung out with Peter Liem for a lot of the past two weeks. It's weird - when I spend time with Peter I find that I drink a lot of Champagne.
-- Warning -- Laundry List to Follow --
Here are the amazing Champagnes I drank in the past few weeks, along with a few notes, and I will tell you now that with the exception of the Larmandier-Bernier and the 2000 Tarlant, I drank these wines solely because of the generosity of others.
NV Franck Pascal Cuvée Tolérance Brut Rosé, price unknown, no longer imported (JD Headrick was the importer until recently, as I understand it). As reported in ChampagneGuide.net, Franck Pascal is a rising star in the northern part of the Marne, in the village of Baslieux-sur-Châtillon where the soil is especially friendly to Pinot Meunier. This rosé is mainly Meunier, based on the regular NV cuvée with still red wine (both Pinot Noir and Meunier) blended in. I loved this rosé. Fresh and bright with fruit, and it really showed what to my taste is typical of Meunier - a round and fleshy, very broad character with something sweet and nutty like marzipan or cashew under the fruit. And despite all of that, the wine retained a classy sense of control and finesse. Very impressive, very delicious, I hope not too expensive when it makes it back to the States so I can buy some.
(2002) Larmandier-Bernier Vieille Vignes de Cramant Extra Brut Blanc de Blancs, $70, Louis/Dressner Selections. Some say that this wine does not benefit from long aging. The precious few bottles I'm glad that I saved this for at least a few years (2005 is the current vintage), as it seems to be in a particularly sweet spot right now. Laser-like focus, delicate aromas and flavors but with great intensity. Much more about salt and rock than about fruit, and the chalky finish is graceful as it stains the palate and goes on forever. To me, a truly great Champagne.
NV Jacques Selosse Champagne VO, about $165, Imported by the Rare Wine Company. This particular bottle actually was purchased in France and traveled here by suitcase. I've had this wine once before and the two bottles were quite different. This one was probably a blend of wines from 2003, 2002, and 2001, and was aged on the lees for five years. It showed less of the oxidative character that has (quite beautifully) run through the few Selosse wines I've drunk. This one was lithe and stony, with bright and ultra-clean lemon fruit. Three of us drank this bottle and I don't know about you, but it's hard to go slow with Selosse. We may have sucked it down right as it was ready to fully show itself.
(1999, 2000) Tarlant Champagne La Vigne d'Antan Extra Brut Non-Grefée Chardonnay, $65, $60, 1999 imported by JD Headrick Selections, 2000 Imported by Jandell Selections. Here is Peter on this wine, in ChampagneGuide.net:
...a blanc de blancs from a 40-are parcel of ungrafted chardonnay vines in a vineyard called Les Sables, planted between 1951 and 1960. The soil here is very sandy and siliceous, preventing phylloxera from penetrating it, and these vines have thrived on their own rootstocks, although attempts at planting vines in other areas of the same vineyard have failed. The idea of this ungrafted cuvée is to reflect the personality of the terroir as expressed by these special vines, and it's not necessarily intended to be a vintage wine: "The character of the site is stronger than that of the year," says Tarlant. "This parcel isn't always necessarily representative of the vintage." The first release was based on the 1999 vintage, blended with roughly 25 percent of 1998, while the follow-up version was made entirely from the 2000 vintage.
My good pal Adam recently opened a bottle of the '99 and it was utterly gorgeous. The essence of the wine is this sandy brown mineral tone that permeates everything else. There is some fruit, but it is part of the supporting cast. Such intensity and focus, such wonderful balance. What I remember best about this wine is the way it unfolded in the nose and mouth - layers of aromas and texture, always crystalline and pure. Peter and I drank the 2000 two weeks later and I was struck by how similar the wines are. The 2000 is a bigger and richer wine, but that warm sandy brown mineral tone still suffuses everything. The flesh of the wine tastes like marzipan here, and it shows remarkable grace and class for a big wine. La Vigne d'Antan has become one of my favorite Blanc de Blancs.
2004 Louis Roederer Brut Blanc de Blancs, $60, imported by Maisons Marques & Domaines USA. Okay, stop right there if you're thinking "Wait, Roederer? Isn't that the huge négoce wine that Jay-Z likes?" Well, yes and no. Roederer does buy a lot of grapes, but only for their basic non-vintage Brut. All of the grapes used to make the other wines are estate grown. This is a wine of delicate subtlety and great finesse. There are no fireworks, there is no flash. There is chalk infused lemon fruit and a remarkably fine texture - that's what stayed with me, the pillow-y texture.
2002 Louis Roederer Champagne Cristal Brut Rosé, about $575, imported by Maisons Marques & Domaines USA. The first thing that struck me is the continuity in style between this and the above wine - we drank them on the same night. Both wines are honestly marvels of texture, well structured but cloud-like. It is hard for me to describe a wine like this, but I will say that it was as close to perfect as any wine I've had. How can so much intensity, detail, and raw material be packed into such a refined and elegant package?
2000 Dom Pérignon Brut Rosé, about $320, Imported by Moët Hennessy USA. Richness and density, but still elegant and vividly detailed, kind of an amazing thing to have rolling around in the mouth. Hard to describe this one too - just an amazing wine. Funny how this and Cristal seem to both have sacrificed their credibility among wine aficionados by allowing their brand to be portrayed as the ultimate in over-the-top luxury wines. They are stratospherically priced and out of reach of most of us. But if these bottles are representative, and I was assured that they are, they are finely crafted and exquisite wines, among the very best Champagnes.
In the past week I had the opportunity to drink several Amontillado Sherries. That's because I've been hanging out with Peter Liem and he likes to drink Sherry a lot. I know essentially nothing about these wines - everything that I'm going to tell you from here on is me paraphrasing some of the things he said during several conversations.
I enjoy Sherry and I drink more of it than ever before, but I've pretty much limited myself to Fino, Manzanilla, and the occasional Fino de Puerto - Sherries that are aged under flor for something like 5 to 8 years and then wine is drawn from the solera and bottled. Amontillado Sherries begin as these same wines, but they continue to age after the flor dies - flor lives for about 8 years and then it kind of expires. As there is no longer a protective flor coating, the wine continues to oxidize, taking on a lovely dark color and a new set of aromas and flavors.
One interesting way I've been learning to think about Amontillado is to consider where it might be on the flor - Amontillado continuum. Peter said that it is, in fact, a continuum. It's not as if there is some exact day upon which a Fino becomes an Amontillado. Amontillado can show more or less flor character depending on the wine maker's choices.
Here are the Amontillados I drank recently, along with a few thoughts on each:
Valdespino Tio Diego, price unknown, not imported to the USA. This is made from Palomino grapes grown in the upper portion of the great Marchenudo vineyard. In fact, this is Valdespino's Inocente, as Amontillado. It is completely delicious wine, with a graceful and elegant tone, and a quiet intensity. Peter says that it is unique in the world of Amontillado in that is is actually very close in character to Fino. The solera that contains the wines used to make Tio Diego also contain Sherries with live flor, an unusual decision. In fact, of the 11 or so criaderas used to mature Tio Diego, perhaps 7 of them contain wines with live flor. Peter can sense the flor character in the Amontillado. I could not, but that's because I am not sensitive to it yet. But after drinking several more Amontillados over the next few days, I get it. Now, will some one please import this wine?!? I mean seriously, people...
Lustau Almacenista Amontillado Sherry Matured by Jose Luis Gonzales Obregon, price unknown but I think around $35, Christopher Cannan Selections, Michael Skurnik Imports. We had this by the glass at Terroir TriBeCa and it was simply excellent. Obregon makes both this wine and a Fino del Puerto that goes into Lustau bottles and at this point I will buy and drink wither of them at any chance I get. I found this wine to be just as graceful and elegant as the Tio Diego, but richer and darker, further away from flor on the continuum. I must have it again, and someday I want to drink it next to Tio Diego to better understand the differences between the two wines.
Gutierrez Colosía Amontillado, $32, Bon Vivant Imports. This is a very fine wine that is further still away from flor than the Gonzaled Obregon Amontillado. And still, it shows great freshness, clarity, and focus. A great example of how a wine can be very rich and with all of the deeply nutty character that one would expect from Amontillado, but can still maintain an elegant lightness in mouth feel and aroma. Delicious wine, highly recommended.
Bodegas Tradicion Amontillado, price unknown but I think around $60, Steve Miles Imports. I drank this near the end of a wonderful Sherry dinner put on by Levi Dalton and Dan Melia. I must say that at first, I didn't get the wine - I thought it was all caramel. But maybe that's because drinking small glasses of about 20 Manzanilla and Fino Sherries with dinner can result in mild intoxication. I was lucky/crafty enough to take the bottle home after the dinner and the next day, I found the wine to be staggeringly complex , silky smooth, very rich, and very well balanced. This is made from wines that average 50 years of age! Yes, there is a caramel nuttiness to the wine, but I was getting fresh fruit, like quince and apricot on top, and the texture was really lovely. If I remember correctly, the word that Peter used to describe this wine was "profound," and I would agree.
A good friend who called me last night to ask me how I make a Negroni. I told him how I make mine, and in so doing, I thought about how tragic it would be if there are others like him out there - otherwise very intelligent people, worldly people who are great in the kitchen and who have a lot of experience making food and drink, but do not know how to make a Negroni. So please consider this as a public service announcement.
Let me start by telling you that I have never been a bartender. I have no piercings, I am not now, nor have I ever worn a bowler hat. Same goes for arm gators - never. I have not yet planted a vegetable farm on my roof, and I have never raised and then butchered a pig. I have, however, seen many western movies in which men wear mutton chops, bowler hats, and arm garters while tending bar, and I hope that the viewing of those films, in conjunction with the tattoo that I got in college 20 years ago, will convey upon me sufficient mixology street cred.
The first time I had Negroni it was served to me after dinner in a Martini glass. I loved it immediately - bittersweet, perky, complex, just delicious. I asked how to make it and the bartender said that the owner of the restaurant wants the Negroni to be served as an aperitif over ice, but he prefers it straight up after dinner. His recipe: 3 parts gin, 2 parts sweet vermouth, 1 part Campari. I made mine that way for a while and enjoyed every one of them.
That said, the classic recipe for a Negroni is equal parts gin, sweet vermouth, and Campari. Nowadays I use basically equal parts, but I like to use a little bit more gin, say a 3 and a half count pour instead of 3. And these days I prefer a Negroni as an aperitif on the rocks, and I like a thin slice of lemon that I massage with the ice cubes before I pour the drink in the glass. I know, an orange slice is more typical, but I like the bite of the lemon.
The point here is that I make it the way I enjoy it. If you're curious, play around with the ingredients and find your own favorite Negroni. Here is my current favorite:
3 and a half count pour Plymouth Gin
3 count pour Dolin Sweet Vermouth
3 count pour Campari
3 or 4 ice cubes in a shaker, add the above ingredients, shake vigorously while envisioning a frontier days bartender in Cheyenne. Press a lemon slice between ice cubes, pour the drink, have fun.
If you have a favorite Negroni recipe, or know of a good tattoo removal service, please share in the comments.
I was in New Orleans recently and I had the opportunity to try out some of your recommendations from a while back. Very impressive in general, the eating and drinking in the Crescent City, but you already know that. Just a couple of things to share, almost all of them great:
It is commonly said that 2004 is the worst recent vintage for red wine in Burgundy. The weather was not good - lots of rain and a lot of rot. But that in itself is probably not the biggest problem with the 2004's. As Bill Nanson of Burgundy Report first wrote about, ladybugs were all over the vineyards in 2004. I heard that they were released to combat some or other aphid, but I cannot substantiate that claim. In any case, when ladybugs are trying to attract a mate or are under duress, they release a chemical of a class called methoxy-pyrazines. This chemical can cause off aromas in wine that are often described as green. But not in the unripe sense, in otherwise ripe wines, it is a vegetal, raw cedar, seaweedy, unpleasant aroma and taste. Anyway, the ladybugs, and if not the bugs then the chemicals they released, ended up mixed in with the grapes as they fermented. Not in every wine, obviously, but in some - perhaps as many as 30% of total red wines were affected.
I bought some 2004 wines. I was feeling rather pessimistic about their potential until a few months ago when Peter Wasserman told me that the wines are improving, losing the smell. I decided that I wanted to explore the 2004's - are they really as bad as they're supposed to be? So I got together with a group of Burgundy loving friends who all dug deeply into their cellars and we drank a load of wine - top producers, from villages to Grand Cru.
Here are the wines we drank, in the order that we drank them with our dinner:
Jean-Marc Morey Beaune 1er Cru Grèves.
François Gaunoux Pommard 1er Cru Rugiens.
JF Mugnier Chambolle-Musigny.
Ghislaine Barthod Chambolle-Musigny.
Fourrier Gevrey-Chambertin.
Fourrier Gevrey-Chambertin 1er Cru Cherbaudes.
Sylvie Esmonin Gevrey-Chambertin Vieille Vignes.
Robert Chevillon Nuits St. Georges 1er Cru Les Chaignots.
Mugneret-Gibourg Nuits St. Georges 1er Cru Les Chaignots.
Sylvain Cathiard Nuits St. Georges 1er Cru Aux Murgers.
Robert Chevillon Nuits St. Georges 1er Cru Les Pruliers.
Robert Chevillon Nuits St. Georges 1er Cru Les Saint-Georges.
Hudelot-Noëllat Vosne-Romanée 1er Cru Les Beaumonts.
Hudelot-Noëllat Vosne-Romanée 1er Cru Les Suchots.
Hudelot-Noëllat Vosne-Romanée Grand Cru Romanée St. Vivant.
Jean Tardy Echezeaux Vieille Vignes.
I have no tasting notes to share with you because I didn't take any, but you can read Keith Levenberg's notes here. I want to share some thoughts, though.
People generally agreed that the wines showed better than expected. There were a few that I would call excellent wines, wines that lived up to their potential in a difficult vintage. At the same time, people said that they wouldn't run to the stores to buy them. There were some delicious wines that seemed to me to be in perfect place for drinking. The Fourrier Gevrey-Chambertin, for example - I thought it was great. I liked its clarity and purity, its clean and very pretty fruit. I thought it showcased Fourrier's sheer and elegant style. I also thought Morey's Beaune Grèves was in a good spot for immediate drinking. And although the oak was more prominent than I might like, I thought that Mugnier's Chambolle was a lovely wine.
And the thing is, some of the others at the table experienced those wines completely differently. I didn't hear anything negative about the Fourrier wine, but I did hear some say that the Beaune was too oaky, and that the Mugnier wine was clunky, that they preferred the Barthod Chambolle. Hmmm, I found the Barthod wine to be essentially undrinkable. The roasted seaweed and vegetal aromas were just too much for me. But others liked the wine, and I love the fact that this whole thing is complicated enough so that a group of people sharing the same bottles could have such a diverse take on them.
Some of the wines showed the off aromas and flavors that 2004 is accused of. I found the Barthod Chambolle to be the greatest offender, but the two Chaignots and Hudelot-Noëllat's Beaumonts also showed green to me. I thought the Pommard was affected too, but others disagreed, saying that it was just the odd expression of minerality in a good young Pommard Rugiens. I was not convinced. Until I drank the leftovers on day three and the wine was absolutely lovely - crushed stones and flowers, with no traces of green. There may have been others that were affected and I missed them - not everyone agreed with me when I thought a wine smelled or tasted green.
Some of the wines greatly improved over the course of a few days, shedding bulk, gaining definition. For example, I wasn't moved by Sylvie Esmonin's Gevrey Chambertin during our dinner. I found it to be a big wine that didn't show much other than ripe fruit. But on day three it was far more articulate, showing intensity and detail, and a lovely earthy finish. The wines that initially showed green aromas and flavors, however, did not lose those aromas and flavors over the course of several days. Perhaps the 2004 green wines will not lose the green?
The group seemed to agree that 2004 is a vintage in which the quality of the wines very closely adheres to the relative nobility of terroir. For example, as good as the Fourrier villages wine was, its 1er Cru counterpart showed that much more nuance and distinction. I thought this wine was just excellent, and if I owned any I would cellar it for another 8 years or so, the way I would any good 1er Cru from a good producer.
Similarly, Chevillon's 1er Cru Pruliers was good. But Les Saint-Georges was a great wine, a wine that in my opinion was everything Les Saint-Georges is supposed to be - full of ripe and rich dark fruit, perfectly structured and balanced, and with lots of depth and complexity that is just beginning to hint at itself at this early stage in its life.
Hudelot-Noëllat's 1er Cru Suchots was good, especially on days two and three, but the Grand Cru was a very big step up. I thought that it, along with Les Saint-Georges, were the two finest wines on the table.
So, 2004 Burgundy Red Wine - How Bad is it? At this point I would say this: not as bad as you might think. Focus on the wines from the best terroirs. Give the wines time to develop like you would in a typical vintage. And if you have a wine that was affected by the greenies, it might be a simple case of bad luck - doesn't seem like the green aromas are going anywhere, not any time soon, at least.
To celebrate a good friend's birthday, the other night we shared a bottle of wine from his birth year, the 1973 Château de la Roche-aux-Moines Clos de la Coulée de Serrant. This wine was made by Nicolas Joly's mother Denise - for a succinct history of the vineyard take a look at the Wine Doctor's profile.
We decanted this wine and drank it slowly over the course of the evening. A wine like this provides pleasure on many levels. There are obviously the sensory pleasures of smelling and drinking the wine, but there is perhaps even greater pleasure in doing so in the company of another person, particularly one who knows and loves wine as much as Peter does.
The wines of Nicholas Joly are quite controversial and I have absolutely no desire to engage in that debate. I've had very good bottles, and not so good bottles, and I've not had enough examples of Coulée de Serrant to say anything. Drinking this particular wine provoked some interesting conversation (I was part of it, so grain of salt necessary) and I want to share some of the issues we discussed.
--This isn't a Nicolas Joly wine. It was not made using biodynamic farming principles, and I have no idea what Denise Joly did in her cellars. Peter suspects, actually, that this wine is was made under what were standard practices - pesticides galore in the vineyards, who knows what in the cellars.
--Coulée de Serrant is one of France's and the world's greatest terroirs. It is the apex of Savennières, and some would say, of the potential of the Chenin Blanc grape (although many Huet lovers would argue for Vouvray).
--The wines of Savennières and of Coulée de Serrant are made differently now. The wine we drank does not list the alcohol level on the label - that law wasn't yet in existence. But it felt to us that it was 12%, maybe 12.5%. Joly's wines from the same terroir are higher in alcohol now, and I do not know of a Savennières producer whose wines are routinely under 14% in alcohol.
--Is it a drive for phenological ripeness in Savennières that fueled this uptick in alcohol? Is it the changing climate? Even Damien Laureau, currently my favorite producer in Savennières, who in fact has a plot of vines that are adjacent to the Coulée de Serrant, his wines are 14%. Is this a stylistic preference or a climatic necessity?
--If it is stylistic, it would be a shame that everyone in Savennières bought into the notion that bigger and more powerful is better. And obviously I'm not limiting that to Savennières...
--What happened to quality in Savennières? That is a rhetorical question. As recently as 5 years ago I loved wines made by Closel and others. I've had nothing other than Laureau's wines in recent years that I like. And as good as Laureau's wines are, they require more thought than other wines regarding pairing with food. Why have the great wines of Savennières become not as great?
--Will these higher alcohol wines be as long lived as the leaner wines from the '70s and '80s?
--The wine we drank was amazing, one of the greatest white wines that I have ever had. It was a distilled rendition of the rocks and soil of Coulée de Serrant. It had nothing whatsoever to do with fruit - there could not have been any less fruit in this wine. 0% fruit. It was pure mineral with amazing intensity and focus, driving throughout and after the finish. And with nothing extraneous, only the vital components present - lean and muscular. Shocking to me too was the vibrancy - this wine is 37 years old and it had great energy and vitality.
--I wish I could have tasted it when it was young to understand its progression. Will any of the Savennières I have sleeping in my cellar become wine like this in 30 years? I don't know, obviously, but I would say that sadly, it is not likely.
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T.I. has just revealed that his next single, "Ball" will feature the Young Money boss Lil Wayne.
The Rico Love and Earl & E track was described by Love as having a New Orleans bounce vibe. He also said that the song would be released shortly and admitted during a Rap-Up.com interview that Tip feels confident about releasing this new record: "I'm not trying to be cocky, but I pretty much know that that's gonna be a hit record. I know it's gon' tear up the club. I'm really confident in the record. I know we got a bonafide club banger with that one."
T.I.'s forthcoming album, Trouble Man, is slated for September 5 and also includes a song produced by Pharrell featuring Cee Lo Green.
"T.I.'s about to come with that one-two punch," said Love.
by RTT Staff Writer
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