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Messages - MDixon

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Beer Travel / Re: It's good to be in Asheville
« on: March 21, 2017, 06:16:41 PM »
Late to the party. If anyone needs Asheville recommendations I'm your huckleberry.

The Pub / Re: Whiskey
« on: March 21, 2017, 06:25:01 AM »
I like it with a cube, but I've been drinking most everything neat lately so I might have to buy a fifth and see how I prefer it now.

The Pub / Re: Whiskey
« on: March 20, 2017, 05:16:58 AM »
I didn't care much for the Jameson I had from from the stout cask, but you might not have the same experience. It's been quite some time, but I remember I enjoyed the Bourbon and Scotch I had that night much, much more.

The Pub / Re: Whiskey
« on: March 19, 2017, 05:39:06 PM »
Drink it.

All Things Food / Re: Sous-Vide Circulator Recommendations
« on: March 19, 2017, 04:15:22 PM »
Ran some sirloin steaks seasoned with salt, garlic powder, and a local spice company product for 2 1/2 hours at 128F and then quickly seared in a scalding hot pan for about a minute on each side in a smidge of bacon grease. Served on top of quinoa and it was devine. Cut the steaks into slices and then we were able to cut the slices with a fork. Might run the next ones a half hour longer to see if they become even easier to cut with the fork.

The Pub / Re: Whiskey
« on: March 19, 2017, 02:37:15 PM »
Finished off the fifth of 2 Gingers Irish Whiskey. Not very complex, but not overly sweet. Only $17 so not much coin. I'm sure it was meant to be drank mixed as opposed to neat as I drank it. Would be a good choice for a party as it paired well with almost everything.

All Things Food / Re: Sous-Vide Circulator Recommendations
« on: March 12, 2017, 03:55:51 PM »
Ran some soft boiled eggs this morning, 173F for 18 minutes and they came out perfect. Then ran a pork loin at 143F for 3 hours. After searing it also came out perfect.

All Things Food / Re: Sausage Slicer - need help
« on: March 11, 2017, 10:21:32 AM »
I bought the thing last year for $76, and now Amazon has it for $58.

We have used it and it is fantastic until you get down to the last inch or so of the sausage and it really is not safe to slice that with this slicer.

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.

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.

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.

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, ;)

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

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.

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.

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