Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - Pawtucket Patriot

Pages: 1 ... 85 86 [87] 88 89 ... 92
1291
The Pub / Re: SWMBO
« on: November 16, 2009, 07:10:03 AM »
I said "no," but I guess that's because my wife isn't much of an authoritarian.  Neither of us are, really.  I realize the acronym is used in jest, but I guess it's not my brand of humor. 

1292
All Things Food / Re: Post your chili recipes
« on: November 15, 2009, 03:30:40 PM »
Man that looks awesome and also the brew...

If only I had one of your brisket sandwiches on the side.   ;)

1293
All Things Food / Re: Post your chili recipes
« on: November 15, 2009, 03:29:04 PM »
tom,

It probably depends on your grocery store.  Here in the Twin Cities, there are plenty of chain grocery stores that have basic ancho and chipotle chile powders (the pure stuff).  My local Penzay's Spices offers a lot more.  But when I want to make a specialty chile powder, I usually just try to buy whole dried chiles (whichever one I want to make into a powder), toast them, and then grind them in my spice grinder.

1294
The Pub / Re: If you could travel around in a motorhome
« on: November 15, 2009, 01:47:09 PM »
I'd hit every MLB ballpark one season. Yeah, cheesy like the commercial, but it would be the trip of a lifetime!

It's not that cheesy. That would be up there on my list too.

1295
All Things Food / Re: Post your chili recipes
« on: November 15, 2009, 01:32:18 PM »
I made a batch of my Mayan Red Fire Chili today.  Instead of using ground turkey, I added some leftover pulled, smoked turkey breast.  It has an awesome smoky spice.  Steam beer is a perfect campadre.


1296
The Pub / Re: favorite bourbons
« on: November 15, 2009, 12:28:56 PM »
That's cool that you got to take a tour, Gail!  Yes, I believe Stranahan said they utilize one of Flying Dog's fermenters and then pipe it over to the distillery.

1297
The Pub / Re: favorite bourbons
« on: November 15, 2009, 09:59:33 AM »
I'm not a huge bourbon drinker, but when I drink it, I like Maker's Mark.  On a side note, I saw a show on the History Channel last night profiling a recent micro-distillery start-up in Colorado that makes a product called Stranahan's Colorado Whiskey.  The micro-distillery was actually started by one of the co-founders of Flying Dog.  It sounds like they've made a decent splash in the world of high-end liquor.

1298
The Pub / Re: The Martini Thread
« on: November 15, 2009, 08:12:26 AM »
Now if you'll excuse me, I'm going to mix my second of the evening. Have to "celebrate" not getting another job...  :-\

I hear ya!  I'm in the same boat.  But I've moved past being discouraged -- now I'm just getting pissed.  It's 9:00 a.m. here...that's not too early for a martini, is it?

1299
Ingredients / Re: US Goldings
« on: November 15, 2009, 07:22:03 AM »
I've been using whole leaf U.S. Goldings for a few years now and don't notice much of a difference between them and the EK Goldings.  The EK variety may have a slightly more perfumy, flower-like nose, but the flavor is very similar, IME.

1300
All Things Food / Re: Rib World Tour
« on: November 15, 2009, 07:18:35 AM »
I'm really interested in the asian-inspired ribs.  They look awesome -- well, they all look awesome, but the asian-inspired ones look particularly good!

1301
All Things Food / Re: Post your chili recipes
« on: November 15, 2009, 07:16:49 AM »
Well, there's what I'll call "chili" powder, and then there's "chile" powder.  The former is usually a blend of a few different types of dried chiles along with some other salts/spices.  It's used to add a general chili-like flavor to your food.  The latter is a powder comprised of pure chiles, usually a single variety (e.g., ancho or chipotle chile powders).  This kind of chile powder is used to add the flavor of a specific chile to your food.

1302
All Things Food / Re: Non stick pans
« on: November 15, 2009, 06:41:33 AM »
Yes, it's enameled cast iron, so it's not as much maintenance as the bare stuff.  I use a raw cast iron skillet for toasting/roasting chiles (fresh and dried), garlic, onion, and for making homemade tortillas.

1303
All Things Food / Re: Non stick pans
« on: November 14, 2009, 05:20:26 PM »
I love using cast iron.  I have a Le Creuset dutch oven and a braising pan -- awesome cookware.

1304
Commercial Beer Reviews / Re: Lagunitas Brown Shugga' (Sweet Release)
« on: November 14, 2009, 03:26:39 PM »
Ahh Lagunitis, I just love their beers. Love the Brown Shugga. Did a clone a while back that wasn't too bad at all. I just wish I could buy their beers locally.

We just started getting it locally about a year ago. I love their beer.

1305
Commercial Beer Reviews / Lagunitas Brown Shugga' (Sweet Release)
« on: November 14, 2009, 02:37:14 PM »
Last night I had two pints of this stuff at one of my local watering holes.  I had already had two pints (Bells Two Hearted and Left Hand Milk Stout) prior to the Brown Shugga' and had no idea that it was a 9.5% beer!  After the second Lagunitas, I couldn't understand why I felt so tanked.  This morning I woke up with a bastard behind the eyes, checked the Lagunitas website, and it all made sense.  Sorry, I don't have tasting notes -- there's no way I would have remembered my impressions anyway.   :o

Pages: 1 ... 85 86 [87] 88 89 ... 92