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Harry, I've never thought about the fridge but I'm game to try it! How do you feel about Port cocktails? I've never tried, but am definitely intrigued! Steve, thanks for the suggestion on the Quady Essentia. I'm exploring all types of dessert wines, so I'd love to try something new. Here...

I agree! This is about the only time I really appreciate a good cigar!

I haven't tried sherry yet, but I'm very intrigued by it. Any suggestions? I'm also pretty cheap, (or may I say "value conscious") so I love the Taylor Fladgate Tawny at around $17. I love my little dark chocolate Dove squares with Port, or the cherry chocolate Kisses. The walnut thing...

Port with Stilton is one of my favorite things, yum! I've tried the TF Tawny and TF 10year, now I'm waiting to try the 20 year and 30 year. Thanks for the info on the other 2, I'll definitely give them a try!

Crepes with Nutella and orange zest. Mmmm.

You're combining two of my loves, venison and fondue! As a child of the 70's, I've always wanted to make my own fondue but have never braved it. We need to use up last year's venison before hunting season, so this would be a good time to bust out that fondue pot I insisted on putting on the...

I realize this is an old post, but I'm new here to all the conversations, so I hope you'll forgive! You said you cooked indirectly with the outer two burners turned off; do you have a 3-burner or 4-burner? I'd love to try this, and have a rack just waiting for something to happen to it! :yum...

That is extremely cool! I would love to try to make wine, and really admire someone who "puts themselves out there" like that! I love the red blends, and just wish SD would allow shipping......sigh.

Unless it's experienced any extreme temperature fluctuations, it should be fine for drinking, let alone cooking.

I've recently begun exploring the world of fortified wines, and have started with Port. I find I prefer the tawny over ruby so far, and am really digging on the Taylor Fladgate Tawny. Any suggestions from anyone about a good Port to try, or even one that isn't technically Port (as in, from...

Love, love LOVE this Riesling!! It's reasonably priced, and definitely our go-to wine. My wine fridge always has a bottle or 2!!

If you are getting venison loin, aka backstrap, I would cut it into steaks and butterfly them (or have the butcher do it for you). Season the steaks to taste, and then grill only to rare-med rare. This cut is very much like a filet mignon, and just as tender. Unlike some other cuts of...

Hi, my name is Dani, and I found this site when trying to figure out why my cream cheese was curdling while making a dip (apparently, I didn't let it soften enough!). I'm a home cook, and consider cooking my craft; with any craft, I have so much to learn! I hope to find lots of education on...