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Messages - nicneufeld

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The Pub / Re: Bourbon, Whiskey or Rye?
« on: November 16, 2009, 01:00:52 PM »
but I am very sleep deprived this morning (1 year old whose molars are coming in - he thinks if he's not sleeping well, no one else should be either).... and there's 6 options, like I said - low on sleep...

Feel your pain mate.  My little girl is a year and a half and because of her...shall we say..."spirited temperament", "low on sleep" has been a modus operandi for a long time now!  :D

To bring this all back into relevance, I have heard of people rubbing whiskey on teething toddlers' gums, but I'm not going there!   :-X

The Pub / Re: Bourbon, Whiskey or Rye?
« on: November 16, 2009, 10:09:59 AM »
The poll is kinda confusing as all of the above are whiskey/whisky!

Do you mean Tennessee whiskey as just plain "whiskey"?  There are two distillers that do that last I checked, Jack Daniel's and George Dickel (my favorite).  There's one extra step involving filtering for TN whiskey, but it is generally very, very similar to an average Kentucky bourbon whiskey.  Put it this way there are bourbons that are more like JD than they are to certain other bourbons. 

I know there are some "American whiskies" that exist, that are brewed outside of TN or KY, but there aren't that many and they don't have a large shared amount of unique shared characteristics to really be their own style, more just outliers.

Canadian whisky has the e-less spelling and I don't know a lot about it.  I've had some that's quite good, but more that I've tried is just mundane and watery.  But I haven't tried many top-shelf examples.

Scotch whisky (the other one to lose the e) is my favorite at least in single malts.  Sort of the varietal wine of the whisk[e]y world.  Aberlour (10yr and a'bunadh) and some of the Islay malts are my favorites, although they could hardly be more different.

Irish whiskey has a sort of pleasing spiced sweetness to a more easily drinkable version of Scotch whisky.  Black Bush has a nice pear note that is really nice.

One other mention rye being too're not talking about "Rock and Rye" which is a liqueur, right?  Rye whiskey is similar to bourbon but made with a larger proportion of rye in the mash.  Spicy is the usual descriptor, I've never thought of it as sweet but then again, taste buds are unique.  Rock and Rye on the other hand will be actually sweetened.

The Pub / Re: Hey Guitar Players...
« on: November 16, 2009, 09:57:27 AM »
There's a huge difference between my "rig", that gear I take to gigs and play a lot...and the gear that I own!  :D  Generally don't even use a lot of pedals any more.

Supposed to be going to a recording studio tonight, been a while since I've been in a commercial (non-home) studio, should be fun!  For this my rig will be very simple...bass (fretless 5string), cable, tiny little genz benz shuttle amp, mic and direct out.

At another (less jazz oriented) gig I've been using my Mesa Boogie Buster Bass head.  Love it, 200 watts of 6L6 power into a 4x10 and drastically simple controls...I disable the graphic EQ and just have gain, bass, mid, treb, and master.  EQ mostly flat except for a mid bump...I'm a fan of a good bit of midrange on bass.

My gear for guitar is more varied.  Some day I'll get it all together in one room and have a photo shoot.

The Pub / Re: favorite bourbons
« on: November 16, 2009, 06:46:12 AM »
I give high marks for Buffalo Trace, too.

Yep, that's a good one.  Lest I give the wrong impression from my post, I'm not implying a great bourbon goes unappreciated by me, just that I'm surprised with the quality of some of the cheaper ones on occasion, which can be quite pleasant, albeit not quite as rich as an older well-blended high end bourbon.  Still want to snag a bottle of Bookers some time.  $$$

All Things Food / Re: Apple Pie Brisket
« on: November 15, 2009, 05:55:14 PM »
Man I need to do a brisket again soon!!!  That looks so good.  I've tried doing stuff (pork ribs in my case) with apple pie flavors but I think you may have the right idea...a sweet apple barbeque sauce.  The marinade I used imparted not a lot of flavor.

All Things Food / Re: Rib World Tour
« on: November 15, 2009, 05:52:01 PM »
The Chinese ribs are a Steve Raichlen invention, and they are really, really good!

He makes them for baby back ribs but I just buy spares and trim them to st louis cut, save a lot of money that way and the ribs are just as good.  The other Asian recipes I think I sort of "winged", I probably never used/wrote down a recipe.

My favorite rib recipe of these is a tossup between the caribbean and the chinese styles.  One thing I've never tried is a mexican style, perhaps smoked with a cumin/oregano/chili dry rub and basted with a rich mole sauce?

The Pub / Re: favorite bourbons
« on: November 15, 2009, 06:34:10 AM »
I like rather a lot of the ones mentioned above, and have not really latched onto a "favorite".  My standards are lower with bourbon for some reason.  A $10 fifth of bourbon can be pleasant to me, whereas a lot of other spirits its just abhorrent (cheap blended scotch?  good god!).

The Pub / Re: The Martini Thread
« on: November 15, 2009, 06:30:17 AM »
My method...pour the gin into a tumbler glass, sweet vermouth into another.

Top up the first glass with tonic water and ice, the second with bourbon, bitters and ice!   ;D

All Things Food / Re: Comfort Food
« on: November 14, 2009, 06:14:11 PM »
Where is baby's belly button?  Ha!  Yes, we have that book too.

Looks like good stuff.  Anything with gravy generally earns "comfort food" status in the states.

All Things Food / Re: Oktoberfest schnitzel - response and thanks!
« on: November 14, 2009, 06:10:58 PM »
Cap, love the Eastern European food...well some of it.  That fatty refuse at the beginning though, man, that for sure is something to leave in the old country.

So slivovitz might go nicely with gulyas?  I have long planned to do an "over the fire" goulash cook and serve with aszu tokaji but I haven't yet gotten bold enough to buy that drastically expensive Hungarian wine.  Besides, goulash is cowboy food...its kind of like pairing brisket and beans with champagne.  Slivovitz may be more my style anyway, are there any decent, affordable ones that are more along the lines of a good eau de vie as opposed to cheap, headache inducing plum vodka?

All Things Food / Re: Oktoberfest schnitzel - response and thanks!
« on: November 14, 2009, 06:06:39 PM »
cap - the only thing I see missing in that pic is a .5L of maerzen bier!

Allow me to oblige!  First pint drawn from my (late) oktoberfest maerzen.  The potatoes are leftover home fries with onions that were formed into patties and crisped up on the griddle...a lot of embedded bacon grease from the original cooking.  I think I've just about nailed the mushroom sauce, which might be a bit heavy for some people's taste but I love it!

All Things Food / Re: Non stick pans
« on: November 14, 2009, 08:16:54 AM »
Cap I just thought what all the forumites need to chip in and get you for your birthday or something...a non-stick crock pot!!!!

 ;D  ;)

All Things Food / Re: Non stick pans
« on: November 14, 2009, 06:36:48 AM »
Non stick pans or Teflon or whatever, is like the training wheels of cooking. 

Generally I agree, and I like my stainless pans most of all (they are hand me downs, and not supreme quality, but they do the job), but I have seen a lot of respectable expert cooks wielding (I should stress not hawking) non-stick pans on occasion.  In recent memory, Jacques Pepin and she who is your avatar!

I occasionally use a non-stick griddle pan for breakfast stuff...but all the rest of the nonstick stuff got scraped and destroyed and has since gone in the trash.  I don't like working with cast iron, so its stainless steel and LOTS of BUTTER for me!  :D

Questions about the forum? / Minor spelling tweak
« on: November 13, 2009, 02:20:30 PM »
Sorry to be "that guy" but Homebrew Competitions, as a subforum header, is misspelled.  Cheers!

Sorry, correcting spelling is a terribly bad habit, I realize that the obsessive correction of spelling says more negative about the correcter than the occasional misspelling says about the writer.  What can I say, it's an affliction I must learn to bear quietly.

Ingredients / US Goldings
« on: November 13, 2009, 01:08:56 PM »
I've got a pound of US Goldings, in pellet form.  Does anyone have experience with these and have any opinions on how and how much they differ from UK Goldings, particularly East Kent?

As mentioned in another thread I've got a sack of Maris Otter, and along with this pound of Goldings I'm planning to get some practice brewing of some good bitters going.  Just wondering if I'm in for a surprise with the cheaper domestic Goldings, or if I should find them pleasingly similar enough for this sort of beer style.

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