[Rich Toscano]

Yep, lived right on Barton Springs near all the restaurants and the park back in the 2002 vicinity. Loved Austin but had a lot of friends and family back here in SD, and was lured back by a lucrative job offer.

At Green Mesquite I am a big fan of their brisket and sausage… they have my favorite sauce as well.

Believe it or not, in my recently-deceased electric smoker I was able to make bbq that was as good as anyone’s. However, I personally would never consider getting one if I still lived in Austin. It is very labor-intensive, and I just wouldn’t be able to justify spending that much time on it in a town where you are always a stone’s throw away from great bbq.

That said I knew some guys out there who liked to do their own smoking… some folks enjoy putting in the time on that stuff, and I do to some degree as well… but out here I do it more out of necessity.

[Rich Toscano]

Yep, lived right on Barton Springs near all the restaurants and the park back in the 2002 vicinity. Loved Austin but had a lot of friends and family back here in SD, and was lured back by a lucrative job offer.

At Green Mesquite I am a big fan of their brisket and sausage… they have my favorite sauce as well.

Believe it or not, in my recently-deceased electric smoker I was able to make bbq that was as good as anyone’s. However, I personally would never consider getting one if I still lived in Austin. It is very labor-intensive, and I just wouldn’t be able to justify spending that much time on it in a town where you are always a stone’s throw away from great bbq.

That said I knew some guys out there who liked to do their own smoking… some folks enjoy putting in the time on that stuff, and I do to some degree as well… but out here I do it more out of necessity.

[Rich Toscano]

Yep, lived right on Barton Springs near all the restaurants and the park back in the 2002 vicinity. Loved Austin but had a lot of friends and family back here in SD, and was lured back by a lucrative job offer.

At Green Mesquite I am a big fan of their brisket and sausage… they have my favorite sauce as well.

Believe it or not, in my recently-deceased electric smoker I was able to make bbq that was as good as anyone’s. However, I personally would never consider getting one if I still lived in Austin. It is very labor-intensive, and I just wouldn’t be able to justify spending that much time on it in a town where you are always a stone’s throw away from great bbq.

That said I knew some guys out there who liked to do their own smoking… some folks enjoy putting in the time on that stuff, and I do to some degree as well… but out here I do it more out of necessity.

[Rich Toscano]

Yep, lived right on Barton Springs near all the restaurants and the park back in the 2002 vicinity. Loved Austin but had a lot of friends and family back here in SD, and was lured back by a lucrative job offer.

At Green Mesquite I am a big fan of their brisket and sausage… they have my favorite sauce as well.

Believe it or not, in my recently-deceased electric smoker I was able to make bbq that was as good as anyone’s. However, I personally would never consider getting one if I still lived in Austin. It is very labor-intensive, and I just wouldn’t be able to justify spending that much time on it in a town where you are always a stone’s throw away from great bbq.

That said I knew some guys out there who liked to do their own smoking… some folks enjoy putting in the time on that stuff, and I do to some degree as well… but out here I do it more out of necessity.

[Rich Toscano]

[quote=sdrealtor]Here is the Syrah deal of the year if you can still get in on it. I got the email earlier today and ordered mine. The guy I spoke to said it was going very fast.

Amazing Grapes is getting the 2008 Schild Estate Barossa Syrah. It was #7 on WS Top 100 and got 94 pts. I dont know how good it is as no one has gotten any in the US as it wasnt released. BUt for the price it’s a cant miss deal. They are taking orders for February delivery at $18.98/btl. Take that one to the bank!

http://www.amazinggrapeswinestore.com/store/product/12503/Schild-Estate-2008-Shiraz-Barossa/%5B/quote%5D

Thanks for the tips sdr… I had just signed up for Amazing Grapes per your suggestion, and was really tempted on this… after reading your message above I went ahead and pulled the trigger. Aussie Shiraz is my favorite.

On that note, I can make a recommendation for a wine that is (in my humble and not super wine-sophisticated opinion) an absolutely killer deal. I mentioned it prior in the thread: Burge Family Winemakers 2006 Draycott Shiraz. This is practically my perfect wine, given my likes/dislikes (which of course are different for everyone, by way of disclaimer). I absolutely love it. And it is selling at a bargain basement $20 over at winex:

http://www.winex.com/wine-124212-.aspx

If you don’t trust my recommendation, that’s probably a good idea, because I am an amateur. However, none other than barnaby33 introduced me to this wine, so it is also well liked by at least one wine sophisticate.

Anyway, I have been stockpiling it at these prices… I recommend you all order some before I get what remains. 😉

[Rich Toscano]

[quote=sdrealtor]Here is the Syrah deal of the year if you can still get in on it. I got the email earlier today and ordered mine. The guy I spoke to said it was going very fast.

Amazing Grapes is getting the 2008 Schild Estate Barossa Syrah. It was #7 on WS Top 100 and got 94 pts. I dont know how good it is as no one has gotten any in the US as it wasnt released. BUt for the price it’s a cant miss deal. They are taking orders for February delivery at $18.98/btl. Take that one to the bank!

http://www.amazinggrapeswinestore.com/store/product/12503/Schild-Estate-2008-Shiraz-Barossa/%5B/quote%5D

Thanks for the tips sdr… I had just signed up for Amazing Grapes per your suggestion, and was really tempted on this… after reading your message above I went ahead and pulled the trigger. Aussie Shiraz is my favorite.

On that note, I can make a recommendation for a wine that is (in my humble and not super wine-sophisticated opinion) an absolutely killer deal. I mentioned it prior in the thread: Burge Family Winemakers 2006 Draycott Shiraz. This is practically my perfect wine, given my likes/dislikes (which of course are different for everyone, by way of disclaimer). I absolutely love it. And it is selling at a bargain basement $20 over at winex:

http://www.winex.com/wine-124212-.aspx

If you don’t trust my recommendation, that’s probably a good idea, because I am an amateur. However, none other than barnaby33 introduced me to this wine, so it is also well liked by at least one wine sophisticate.

Anyway, I have been stockpiling it at these prices… I recommend you all order some before I get what remains. 😉

[Rich Toscano]

[quote=sdrealtor]Here is the Syrah deal of the year if you can still get in on it. I got the email earlier today and ordered mine. The guy I spoke to said it was going very fast.

Amazing Grapes is getting the 2008 Schild Estate Barossa Syrah. It was #7 on WS Top 100 and got 94 pts. I dont know how good it is as no one has gotten any in the US as it wasnt released. BUt for the price it’s a cant miss deal. They are taking orders for February delivery at $18.98/btl. Take that one to the bank!

http://www.amazinggrapeswinestore.com/store/product/12503/Schild-Estate-2008-Shiraz-Barossa/%5B/quote%5D

Thanks for the tips sdr… I had just signed up for Amazing Grapes per your suggestion, and was really tempted on this… after reading your message above I went ahead and pulled the trigger. Aussie Shiraz is my favorite.

On that note, I can make a recommendation for a wine that is (in my humble and not super wine-sophisticated opinion) an absolutely killer deal. I mentioned it prior in the thread: Burge Family Winemakers 2006 Draycott Shiraz. This is practically my perfect wine, given my likes/dislikes (which of course are different for everyone, by way of disclaimer). I absolutely love it. And it is selling at a bargain basement $20 over at winex:

http://www.winex.com/wine-124212-.aspx

If you don’t trust my recommendation, that’s probably a good idea, because I am an amateur. However, none other than barnaby33 introduced me to this wine, so it is also well liked by at least one wine sophisticate.

Anyway, I have been stockpiling it at these prices… I recommend you all order some before I get what remains. 😉

[Rich Toscano]

[quote=sdrealtor]Here is the Syrah deal of the year if you can still get in on it. I got the email earlier today and ordered mine. The guy I spoke to said it was going very fast.

Amazing Grapes is getting the 2008 Schild Estate Barossa Syrah. It was #7 on WS Top 100 and got 94 pts. I dont know how good it is as no one has gotten any in the US as it wasnt released. BUt for the price it’s a cant miss deal. They are taking orders for February delivery at $18.98/btl. Take that one to the bank!

http://www.amazinggrapeswinestore.com/store/product/12503/Schild-Estate-2008-Shiraz-Barossa/%5B/quote%5D

Thanks for the tips sdr… I had just signed up for Amazing Grapes per your suggestion, and was really tempted on this… after reading your message above I went ahead and pulled the trigger. Aussie Shiraz is my favorite.

On that note, I can make a recommendation for a wine that is (in my humble and not super wine-sophisticated opinion) an absolutely killer deal. I mentioned it prior in the thread: Burge Family Winemakers 2006 Draycott Shiraz. This is practically my perfect wine, given my likes/dislikes (which of course are different for everyone, by way of disclaimer). I absolutely love it. And it is selling at a bargain basement $20 over at winex:

http://www.winex.com/wine-124212-.aspx

If you don’t trust my recommendation, that’s probably a good idea, because I am an amateur. However, none other than barnaby33 introduced me to this wine, so it is also well liked by at least one wine sophisticate.

Anyway, I have been stockpiling it at these prices… I recommend you all order some before I get what remains. 😉

[Rich Toscano]

[quote=sdrealtor]Here is the Syrah deal of the year if you can still get in on it. I got the email earlier today and ordered mine. The guy I spoke to said it was going very fast.

Amazing Grapes is getting the 2008 Schild Estate Barossa Syrah. It was #7 on WS Top 100 and got 94 pts. I dont know how good it is as no one has gotten any in the US as it wasnt released. BUt for the price it’s a cant miss deal. They are taking orders for February delivery at $18.98/btl. Take that one to the bank!

http://www.amazinggrapeswinestore.com/store/product/12503/Schild-Estate-2008-Shiraz-Barossa/%5B/quote%5D

Thanks for the tips sdr… I had just signed up for Amazing Grapes per your suggestion, and was really tempted on this… after reading your message above I went ahead and pulled the trigger. Aussie Shiraz is my favorite.

On that note, I can make a recommendation for a wine that is (in my humble and not super wine-sophisticated opinion) an absolutely killer deal. I mentioned it prior in the thread: Burge Family Winemakers 2006 Draycott Shiraz. This is practically my perfect wine, given my likes/dislikes (which of course are different for everyone, by way of disclaimer). I absolutely love it. And it is selling at a bargain basement $20 over at winex:

http://www.winex.com/wine-124212-.aspx

If you don’t trust my recommendation, that’s probably a good idea, because I am an amateur. However, none other than barnaby33 introduced me to this wine, so it is also well liked by at least one wine sophisticate.

Anyway, I have been stockpiling it at these prices… I recommend you all order some before I get what remains. 😉

[Rich Toscano]

Damn you bake! 😉 Rudy’s is my absolute favorite. My second favorite was the Green Mesquite, which I lived literally one block from… that was dangerous. (Never actually made it to the Salt Lick, an omission that will be fixed eventually).

CAR – Thanks, but I’ve got a nice winter layer going. 😉 It would be a lot worse but I run an awful lot, and while I eat what food I want I try to use moderation (sometimes I even succeed).

outtamojo – I am loving the BSK so far. I had lusted after the Big Green Egg for a long time but just couldn’t get myself to spend that much. I did a lot of research and it seems the BSK is just as good but will cost you not much more than half of a BGE, including accessories. I got it on Amazon.

So far I have seared steaks super hot and cooked low and slow a couple times and it’s worked out great. There is some babysitting of the vents that is required, to keep the temp right for low temp cooks. But I got this great remote thermometer that can broadcast the temp in the keg and of the meat without me having to go out and check it all the time… that’s crucial.

If you want more info check out the forums on the BSK site, lots of helpful info there, or email me; I can tell you what I know.

Since CAR noted my habit of taking food pics… I can’t take credit for those educational bbq pics above, which I just googled, but here is a pic of a prime rib I cooked low and slow over mesquite charcoal in the keg:

[img_assist|nid=14330|title=low n slow prime rib|desc=|link=node|align=left|width=500|height=375]

[Rich Toscano]

Damn you bake! 😉 Rudy’s is my absolute favorite. My second favorite was the Green Mesquite, which I lived literally one block from… that was dangerous. (Never actually made it to the Salt Lick, an omission that will be fixed eventually).

CAR – Thanks, but I’ve got a nice winter layer going. 😉 It would be a lot worse but I run an awful lot, and while I eat what food I want I try to use moderation (sometimes I even succeed).

outtamojo – I am loving the BSK so far. I had lusted after the Big Green Egg for a long time but just couldn’t get myself to spend that much. I did a lot of research and it seems the BSK is just as good but will cost you not much more than half of a BGE, including accessories. I got it on Amazon.

So far I have seared steaks super hot and cooked low and slow a couple times and it’s worked out great. There is some babysitting of the vents that is required, to keep the temp right for low temp cooks. But I got this great remote thermometer that can broadcast the temp in the keg and of the meat without me having to go out and check it all the time… that’s crucial.

If you want more info check out the forums on the BSK site, lots of helpful info there, or email me; I can tell you what I know.

Since CAR noted my habit of taking food pics… I can’t take credit for those educational bbq pics above, which I just googled, but here is a pic of a prime rib I cooked low and slow over mesquite charcoal in the keg:

[img_assist|nid=14330|title=low n slow prime rib|desc=|link=node|align=left|width=500|height=375]

[Rich Toscano]

Damn you bake! 😉 Rudy’s is my absolute favorite. My second favorite was the Green Mesquite, which I lived literally one block from… that was dangerous. (Never actually made it to the Salt Lick, an omission that will be fixed eventually).

CAR – Thanks, but I’ve got a nice winter layer going. 😉 It would be a lot worse but I run an awful lot, and while I eat what food I want I try to use moderation (sometimes I even succeed).

outtamojo – I am loving the BSK so far. I had lusted after the Big Green Egg for a long time but just couldn’t get myself to spend that much. I did a lot of research and it seems the BSK is just as good but will cost you not much more than half of a BGE, including accessories. I got it on Amazon.

So far I have seared steaks super hot and cooked low and slow a couple times and it’s worked out great. There is some babysitting of the vents that is required, to keep the temp right for low temp cooks. But I got this great remote thermometer that can broadcast the temp in the keg and of the meat without me having to go out and check it all the time… that’s crucial.

If you want more info check out the forums on the BSK site, lots of helpful info there, or email me; I can tell you what I know.

Since CAR noted my habit of taking food pics… I can’t take credit for those educational bbq pics above, which I just googled, but here is a pic of a prime rib I cooked low and slow over mesquite charcoal in the keg:

[img_assist|nid=14330|title=low n slow prime rib|desc=|link=node|align=left|width=500|height=375]

[Rich Toscano]

Damn you bake! 😉 Rudy’s is my absolute favorite. My second favorite was the Green Mesquite, which I lived literally one block from… that was dangerous. (Never actually made it to the Salt Lick, an omission that will be fixed eventually).

CAR – Thanks, but I’ve got a nice winter layer going. 😉 It would be a lot worse but I run an awful lot, and while I eat what food I want I try to use moderation (sometimes I even succeed).

outtamojo – I am loving the BSK so far. I had lusted after the Big Green Egg for a long time but just couldn’t get myself to spend that much. I did a lot of research and it seems the BSK is just as good but will cost you not much more than half of a BGE, including accessories. I got it on Amazon.

So far I have seared steaks super hot and cooked low and slow a couple times and it’s worked out great. There is some babysitting of the vents that is required, to keep the temp right for low temp cooks. But I got this great remote thermometer that can broadcast the temp in the keg and of the meat without me having to go out and check it all the time… that’s crucial.

If you want more info check out the forums on the BSK site, lots of helpful info there, or email me; I can tell you what I know.

Since CAR noted my habit of taking food pics… I can’t take credit for those educational bbq pics above, which I just googled, but here is a pic of a prime rib I cooked low and slow over mesquite charcoal in the keg:

[img_assist|nid=14330|title=low n slow prime rib|desc=|link=node|align=left|width=500|height=375]

[Rich Toscano]

Damn you bake! 😉 Rudy’s is my absolute favorite. My second favorite was the Green Mesquite, which I lived literally one block from… that was dangerous. (Never actually made it to the Salt Lick, an omission that will be fixed eventually).

CAR – Thanks, but I’ve got a nice winter layer going. 😉 It would be a lot worse but I run an awful lot, and while I eat what food I want I try to use moderation (sometimes I even succeed).

outtamojo – I am loving the BSK so far. I had lusted after the Big Green Egg for a long time but just couldn’t get myself to spend that much. I did a lot of research and it seems the BSK is just as good but will cost you not much more than half of a BGE, including accessories. I got it on Amazon.

So far I have seared steaks super hot and cooked low and slow a couple times and it’s worked out great. There is some babysitting of the vents that is required, to keep the temp right for low temp cooks. But I got this great remote thermometer that can broadcast the temp in the keg and of the meat without me having to go out and check it all the time… that’s crucial.

If you want more info check out the forums on the BSK site, lots of helpful info there, or email me; I can tell you what I know.

Since CAR noted my habit of taking food pics… I can’t take credit for those educational bbq pics above, which I just googled, but here is a pic of a prime rib I cooked low and slow over mesquite charcoal in the keg:

[img_assist|nid=14330|title=low n slow prime rib|desc=|link=node|align=left|width=500|height=375]

[Rich Toscano]

[quote=pri_dk]
Not trying to be overly pedantic here, but I don’t see current market prices as “right” or “wrong” with regard to macroeconomics – they are just a data point. What can we use to “prove” anything, except data?
[/quote]

Just because something is a piece of data doesn’t mean that it is a valid or relevant piece of data.

My entire point has been that, because huge financial market mispricings occur so frequently, citing current financial market prices is never valid proof of any fundamental or macroeconomic claim.

I agree with the rest of your post but it really has nothing to do with the point I was making.

[Author]

Posts