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About DBNInc

  • Rank
  • Birthday April 19

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  • Location
    Hudson Valley, NY, US
  • Interests
    Cars, Motorcycles, Booze, oh and Cigars

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  1. Thanks for the suggestions, I’ll try a couple of LBV. Would a cool (55-65F), humid cellar work for storage?
  2. If you’re outside on the patio, you’re going to need a tall one. It even works pretty well if you don’t have any protection from the wind. You can fix having to hold the dial for too long by bypassing whatever check-valve it has, instructions easily found on YouTube.
  3. DBNInc

    What's for dinner?

    Thanks, got them at La Féria de Mataderos in Buenos Aires a couple years back for a song. Gotta sharpen them one of these days, but I don’t have stones yet, so might be a while. Luckily the steak is tender lol.
  4. One of my favorite Malbecs with a steak tonight, brought it back from my last trip. 2015 is even better, but those are all long gone.
  5. I second this, but tied with it would be Cabaña Las Lilas in Puerto Madero, killer steaks, and the overall experience outside on the deck overlooking the port is fantastic. NY steakhouses are nearly always good, but honestly never great. The meat is good, but there’s something missing. I much prefer to use natural lump charcoal in my fire pit and cook a steak there. Even a cheap cut tastes great after that treatment, and if I get a good prime steak, oof!
  6. DBNInc

    Home Dry Aged Beef

    I’ve thought of doing this with a small fridge and some Himalayan salt blocks stacked along the rear wall. Saw a show a while back on food network or travel channel where a big steakhouse had a walk-in freezer for dry aging. It had Himalayan salt blocks floor to ceiling along one wall.
  7. This, but preppers oil them with mineral oil or something, and they can be left out for a very long time.
  8. DBNInc

    What's for dinner?

    3 inch thick Prime Porterhouse. Accompanied by one of my favorite Argentine Malbecs.
  9. The 2016 KBS wasn’t my favorite fresh, but the 2019 and 2020 were both ridiculously good. I’ll try a bottle of 2016 tomorrow, maybe cellaring has calmed the coffee a little.
  10. I was going to post this in response to a comment @BrightonCorgi made in the “Recent Acquisitions” thread, but it became too long and I figured I should start a separate thread instead of interrupting that one. I’m interested in 2013 and 2019 bottles for an anniversary and kids birthday, respectively; any specific suggestions? If it helps narrow down the choices: I don’t recall ever trying port, but I enjoyed a Lustau PX Sherry bottle I purchased once. I enjoy port finished Glendronach, but Glenmorangie Quinta Ruban not as much. Is there a port I could try that would be a good representation? I also like certain champagnes, though I’m not well versed in them. I also have no idea what, if any, “expiration dates” they have. As to my experiences with champagne brands specifically: I recently tried Nicolas Fueillatte Reserve Exclusive Brut and loved it. Veuve Cliquot is ok, I have a sweet tooth so the Demi sec does it for me, La Grande Dame is good but not exactly my style. Standard Laurent Perrier has been my go-to for a while. I used to drink Pol Roger a lot, but recent bottles have been meh, maybe it’s inconsistent? Perrier Jouet is meh. Bollinger La Grande Année 2007 is great, as are the 007 limited releases, but the standard blend doesn't seem to be in my wheelhouse. Maybe it needs cellaring? I had a Dom Perignon Jeff Koons 2004 for my anniversary in 2014 and enjoyed it, so I bought a couple more for future anniversaries, thinking it might still have a couple good drinking years left (I believe the term is “legs”?). Pure speculation on my part. I typically enjoy Argentine Malbec and Buttery Chardonnays, but they don’t seem “special” enough for a celebration. Any advice or suggestions would be greatly welcome, thanks in advance!
  11. I recently discovered that I also like Fonseca at higher RH. I discovered this by accident when I smoked a couple Cosacos ROTT. The flavors were fantastic! When I smoked one a month later, after it had been in my 65% coolidor, it was (comparatively) terrible.
  12. I find these are best relatively fresh, age does them no good

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