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Messages - MDixon

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1
The Pub / Re: Whiskey
« on: February 27, 2017, 04:59:38 PM »
Found a whale today. Had been trying to get a bottle of Elijah Craig Barrel Proof for several years and never was able to find it. Happened to see it on the NCABC warehouse list and through several calls and stops figured out when delivery was scheduled and arrived just after it hit the shelf. Great timing, only three bottles per case and only one case went to that store. It will be quite some time before it comes up in the queue.

2
All Things Food / Re: Sous-Vide Circulator Recommendations
« on: February 26, 2017, 06:10:25 PM »
Ran a seasoned pork tenderloin with chopped garlic in it today at 140F for 2.5 hours. Then quickly seared in the pan as fast and hot as possible. Came out fantastic.

3
All Things Food / Re: Sous-Vide Circulator Recommendations
« on: February 25, 2017, 03:06:03 PM »
Finally pulled mine out today in anticipation of a pork tenderloin tomorrow. We decided to cook some poached style eggs which were a cinch. 173F for 13 min with a fridge temp egg. Came out perfect, but took some effort to open the shells. Tenderloin is tomorrow, shooting for 140F for at least 2 hours and then sear.

4
The Pub / Re: Whiskey
« on: February 25, 2017, 06:34:24 AM »
Cracked open the Ardbeg 10 YR last night. I have a sinus infection and ear infection so I figured the smoky phenols would be more subdued. Found I preferred it with a splash of water. It will be interesting to see how much my impression changes when my condition clears up. I really didn't find the phenols subdued, ;)

5
The Pub / Re: Whiskey
« on: February 24, 2017, 04:37:35 PM »
EC is good stuff. Often at $24-25 it is a bargain.

6
The Pub / Re: Whiskey
« on: February 24, 2017, 03:56:19 PM »
Evan Williams BIB is a deal at $15 for mixing, at $20 I've got other Bourbons I like better.

7
The Pub / Re: Whiskey
« on: February 24, 2017, 06:15:43 AM »
What!!! It's typically $25-29 when I spot it out and about.

8
All Things Food / Re: Brussels Sprouts & Bacon
« on: February 16, 2017, 06:24:05 AM »
The beauty in this one was the only real prep was splitting the sprouts in half. The rest was completed on a sheet pan in the oven. Since we had covered the pan with foil it was as simple as throwing away the foil.

9
All Things Food / Brussels Sprouts & Bacon
« on: February 15, 2017, 07:25:30 PM »
So my wife took a bag of fresh brussels sprouts and added salt and some pressed garlic and then topped with pieces of bacon and baked at 350F for 25 minutes. The house smelled divine and the dish was divine.


10
The Pub / Re: Whiskey
« on: February 15, 2017, 04:42:50 PM »
It kinda grows on you and the next thing you know the fifth is empty. I'm currently waiting for it to go on sale again at NCABC where it is currently $24.

EDIT: It goes on sale again at NCABC in April for $20.

11
The Pub / Re: Whiskey
« on: February 15, 2017, 03:56:33 PM »

12
The Pub / Re: Whiskey
« on: February 13, 2017, 05:00:55 PM »
I drank it neat and it was quite tasty.

13
The Pub / Re: Whiskey
« on: February 13, 2017, 02:43:33 PM »
Some just don't shine with ginger. The EW BiB reminds me of Buffalo Trace when mixed with Ginger. I will also point out I am having a BOURBON with ginger if you know what I mean.

14
The Pub / Re: Whiskey
« on: February 12, 2017, 09:43:23 AM »
I've been trying to make the rounds with the various Bottled In Bond Bourbons. Evan Williams Bottled In Bond was on sale for $14 so how could I resist. Could not make it work for me neat or over ice so I mixed up a Bourbon and Ginger (Powell & Mahoney) and it was quite good.

15
The Pub / Re: Whiskey
« on: February 10, 2017, 06:22:24 PM »
Just about to finish off a fifth of Auchentoshan American Oak and it just seems rough around the edges to me. It's got a woody aroma of the oak and a spicy character as well. I'm not planning to buy it again.

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