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Messages - MDixon

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All Things Food / Re: Dutch Baby
« on: November 12, 2017, 07:04:46 AM »
I made some several years ago after seeing it on America's Test Kitchen and it was quite tasty. Of course I haven't made one since so IIRC we liked it, but we didn't love it.

The Pub / Re: Whiskey
« on: November 04, 2017, 09:14:17 AM »
Opened Wild Turkey Rye last night. Not feeling it yet, a bit medicinal. Let's see if it grows on me.

Beer Travel / Re: Paris 2017
« on: October 29, 2017, 05:15:44 PM »
Heading there in May. Sounds like I should stick to the wine unless I spot something interesting along the way.

Beer Travel / Re: North Carolina Beercation, looking for reccs
« on: October 25, 2017, 05:58:36 AM »
How was the trip?

All Things Food / Grilled BBQ Chicken
« on: October 23, 2017, 06:06:31 AM »
My standard for over 20 years has been to grill thighs with George's Hot and George's Mild mixed 50/50. I typically marinade the thighs in a little sauce and then grill turning frequently and saucing every time. They get beautifully coated in the sauce and it permeates.

Anyway, I had been wanting grilled barbecue chicken the way my mother grilled it. My dad did not cook nor grill and my mother used of of those shallow three legged charcoal grills which felt as if it was going to fall apart at any moment. The sauce was a Kraft and it was always leg quarters. So I snagged some quarters and a bottle of Kraft Original and set about making some yesterday. I made it the way I remembered. 15 min on the grill skin side up then sauce. Another 15 min then flip and sauce. Sauce again after 15 and again before flipping at the 1 hour mark. Sauce after turning back skin side up and allow to cook for another 15 or 20. Came out beautifully and reminded me of my childhood. When I told my wife I wanted to make BBQ chicken like my mom did she asked if it was Kraft sauce. I asked her how she knew and she reminded me it was all we had back then. ;)

The Pub / Re: Another beer name issue...
« on: October 12, 2017, 05:14:39 AM »
What I'm wondering is why everyone has to apply for a mark. Also I did not see in the C&D if 10 barrel actually had a mark or not for Apocalypse. Rename it Hipster A and black out the rest of the word on the cans. ;)

The Pub / Re: Whiskey
« on: October 09, 2017, 06:10:48 PM »
Finishing up a fifth of The Macallan Fine Oak 10 Year. It is quite restrained, but nicely complex. With a $45 price point it wasn't overpriced and was actually quite nice, but I wouldn't suggest having it with food or after another beverage/spirit.

The Pub / Re: Whiskey
« on: October 09, 2017, 10:00:31 AM »
Finished off the Kirkland Signature Aged 16 Years Highland Single Malt Scotch Whisky Aged in Bourbon Casks this weekend. IIRC it rang in at about $48 and while it was tasty, it was not complex enough to keep me interested. I'd much rather have a Monkey Shoulder at a sub $30 price tag, or a handle of their 12 year blended for $38 with more than double the volume.

All Things Food / Re: Sous-Vide Circulator Recommendations
« on: October 03, 2017, 05:40:02 AM »
Ran the pork loin again at 140F. Did not have time to thaw it properly so I seasoned it thoroughly and let it run an extra half hour. It went at least 2 hours at temp and was fantastic after I seared it for a few minutes.

Beer Travel / Re: Ireland
« on: October 02, 2017, 06:00:04 AM »
Driving wasn't bad most of the time. The most difficult thing for me was shifting with the left hand and dimming the lights since that was on the left hand on the car we had rented. It was impossible to shift and manipulate the lights. So rain+night+hills+curves+oncoming traffic = difficult driving. Of course you could rent an automatic, but turn in your man card. ;)

Beer Travel / Re: Ireland
« on: October 01, 2017, 01:12:05 PM »
Dingle was wonderful. Wish we had spent more time there than we did.

The Pub / Budweiser Big Pack
« on: September 25, 2017, 10:51:43 AM »
Saw this posted on FB. Anyone else who saw it notice the price is out of whack?

The Pub / Re: Whiskey
« on: September 19, 2017, 05:16:05 AM »
It simply cannot hurt the flavor unless you keep it in there partially filled for a long time. Seems like a good idea to me when you don't want to carry the full bottle somewhere. It should still be poured in a glass for consumption unless you are mixing with something.

The Pub / Re: Whiskey
« on: September 12, 2017, 04:22:10 PM »
I thought I was drinking Double Cask, but I haven't opened the bottle yet. It's Macallan Fine Oak 10 and I think it was 40 something.

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