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Topics - loopy

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The Pub / blatz
« on: October 05, 2010, 05:24:56 PM »

The Pub / blantons
« on: September 14, 2010, 03:25:41 PM »
Anyone every tried this bourbon?  quite frankly I think I have fallen in love.

Before I was a basil hayden as my go to smooth bourbon, with woodford reserve up there.  for bourbons with bite, I like the knob creek and bulleit.  Of course you can't go too wrong with jim beam and makers mark for the price. 

But this Blantons, it's probably the best bourbon I have ever had.  Anyone else try it or like it? 

The Pub / what to do in downtown chicago?
« on: June 22, 2010, 07:33:36 PM »
I'm going to be flying up to Chicago tomorrow, staying downtown with meetings and the like in the old chicago mercantile exchange building/tradefloor for a few days.  Any must check out places in the area?  food/beer/music suggestions?  Any cool historic places worth making a trip to?  thanks. 

The Pub / can someone explain
« on: June 11, 2010, 11:13:54 PM »
... how we could put a man on the moon 40 years ago but cannot close a leaky pipe now.  isnt this basic plumbing?  put a cap on with the valve open, weld it, close the valve.  have we regressed that much in 40 years that it is now beyond the limits of our technology to fix a leaky pipe? 

All Things Food / cajun brisket
« on: March 14, 2010, 04:31:23 PM »
Hey guys, thought I would swing in and post a quick note about a brisket I did this weekend.  Started it marinating on Friday morning before work, on the pit saturday about 5pm, and ready for the table about 9:30 this Sunday morning. 

Its a half brisket actually, about 8 pounds, but it has the point and the flat.  I cut a deep slit in the meat to add some stuffing.  stuffing a brisket?  you bet.   In a big pot I made a roux, oil/water/flour/cajun seasoning, in the blender I mixed up a big yellow onion and three bell peppers, tossed in some slap ya momma hot spices and a touch of cayenne.  Then packed the brisket cavity with it.

The brisket was rubbed in a mostly traditional texas rub, onion powder, garlic power, lots of paprika, salt & pepper,  some cayenne, a little crown royal and olive oil served as the dry rub "glue".   

pay no attention to the bottles behind the meat, thats just peach margarita making goings on...

On the pit at 225, over oak. 

after 5 hours of smoke, I wrapped in alumn foil, dumped a beer and one huge chunk of onion inside the pouch, stowed up the fire loaded some more oak and forgot about it until I got up this morning.

paired with bbq beans that shared some smoke with it, some slaw, and some cold cold shiner blonde ale.

The Pub / peace out
« on: February 22, 2010, 07:33:04 PM »
I dont post here much anymore, and I probably wont in the future.  good to know you guys from here and from NB.  I think I am getting out of the hobby, and certainly away from the beer forums.  bless you guys for the information, the humor, and the great discussions once had.   I cannot stand the required correctness with the hobby and self sensoring requirements to talk about it online.  Frankly, I dont even enjoy the hobby that much anymore these days. 

time to move on. 

btw - anyone in Houston looking for some used beer equip? 

The Pub / tipping?
« on: February 03, 2010, 05:40:38 PM »
We had a discussion on tipping a few years back over at nb.  I'm kinda curious how peoples views on it may have changed.

Tonight, we ordered pizza from pizza-hut.  It has a 2.50 delivery charge.  2.50 cents on a 10 dollar pizza.  I told him that was his tip, as I was paying for the delivery he didnt actually do anything "extra".  I know that makes me a jackass and that he is getting screwed in the deal.  That does not change the fact that paying me 25% of the total as a fee is nothing more than them trying to get me to subsidize their lack of paying their employees.

I normally tip ok in a restaurant.  up to 20%, sometimes just a bare min or nothing if the service really really sucks. 

I'm wondering what others think of tipping, especially since we had such a heated debate with passionate viewpoints last time. 

The Pub / The Disposable Worker
« on: January 13, 2010, 11:39:44 PM »
I just found out today my position is being eliminated. there is a possible role open if I am interested in it, middle management where I would get to manage the outsourced group who replaces the team I now work on as I phase out the rest of the team still there if I so desire. suck suck sucks

I just read this a few days ago, it's long but a decent take on the phenomenon.  I guess I'm a statistic.

The Pub / merry christmas folks
« on: December 18, 2009, 07:26:56 PM »
and just a plain happy holidays for those that choose to miss out on the christmas fun.

anyway, im headed out for colorado for the next week a a half or so to go see my wifes family for the holidays.  the inlaws  ;D
anyway, drink, be merry and laugh often.   be back next year. 

The Pub / All eyes on europe
« on: December 16, 2009, 08:22:51 PM »
Denny - If this post is out of line, please PM me and I will delete and self moderate myself in the future.  I have posted on economic issues many times over "at the other board" over the last two years and while most have ran their course for a few days eventually they all got deleted.  I do not know if this forum is friendly to economic talks, or if this post is welcome.  If this line of discussion is not disired just let me know I and I wont do it anymore.

I work in the financial industry and have been watching the ups and downs for many years and sometimes post my thoughts on what I see and what concerns me.  Right now, as in tonight, there is an absolute disaster in the making over in Europe going on.  Tonight there are some huge fireworks underway, and the net affect is a clear reversal in the us dollar. 

Basically the story is relatively simple, Greece is about to default on its' sovereign debt.  But along with Greece is Ireland, Spain, Portugal, and Italy in the same boat.  They all share a common currency in the euro and all of them are running out of options.  Today some 1.47trillion in ECB/Bankof England covered bonds were also downgraded which questions the cashflow of ECB banks.  The dollar in turn has been rocketing - absoutely shot north tonight.  The front month futures being at 77.66 last I saw. 

This is a key reversal, well, anything north of mid 76 was key, but this is on heavy volume and strong.  When Europe opens in a few hours I expect it to continue the watershed. 

In a few decades, we will read about this in history books, but for the observant - tonight is the start of the death of the Euro.  Think of revisiting 1930s world to watch the CreditAnsctatz collapse if you had a time machine.  A key moment in history.   If you are short us dollars tonights futures markets would be the place to get out of such a thing.  Expect fireworks.  I do. 

All Things Food / what to cook tonight
« on: December 11, 2009, 03:09:38 PM »
I have about 1.5 pounds of deer burger thawed at home, any ideas on what to do with it?

I did chili last week - was awesome, tempted to make it again but don't want to burn anyone out on it.  Any other ideas?

All Things Food / BBQ Sauces
« on: November 17, 2009, 05:00:59 PM »
Since the other BBQ thread was taking a sauce direction I thought a dedicated thread would be good.  Looking forward to seeing those recipes. 

Heres a simple one I use:

equal parts - 4 or 5 ounces each
orange juice (or pineapple juice if you have it)
molasses or honey
2 big spoons of good mustard
1 tablespoon worcestershire
1 cup chopped onions - cut small
1 clove garlic, smashed and minced
salt and pepper
2 beers of your choice, I like hoegarrden, but bet shiner smokehause would be good. 
all ingredients in, let simmer for about an hour .. a shot of tobasco wouldnt hurt it either. 

The Pub / favorite bourbons
« on: November 13, 2009, 09:58:00 AM »
I'm a part time bourbon drinker, and have my personal favorites.  Curious what others have tried and liked.

I would tend to say my favorite is knobcreek, great bite, good aroma, clean.
I also love Baysil Hayden, very smooth, almost too smooth but incredibly drinkable. 
Also have to say that makers mark is the best bourbon for the money out there, easy drinker. 

I tend to place the other "high brow bourbons" in the same category - 1792, bookers, woodfordreserve, and the like.

I am not a fan of eagle rare, nor buffalo trace.  I do drink Jack and Jim and the like on occasion when someone else has it, but usually don't tend to buy them myself. 

Any other bourbon drinkers?  Any must tries that I may have overlooked?

All Things Food / homespun cheesesteak
« on: November 12, 2009, 07:24:01 PM »
a homespun version of a philly cheese steak.

That afternoon I took some very juicy peaches, cut them in halfs. sprinkled each side with cinnamon sugar and put them on the fire for about 10 minutes each side.  came out absolutely awesome, like peach cobbler goodness right off the grate in no time.   

Then took three ribeyes, some onions and bell peppers,  grilled them up with the steak coming in about medium rarish.  I blackened the peppers, then blanched them in cold water and peeled off the blackened burnt part.  The big yellow onions were just started to camelize.  Sliced everything up really thin and put them on the stove in a skillet with a splash of olive oil and about half a raspberry wheat beer.  They simmered about 45 minutes or so.

Placed in a wheat hoagy bun and topped with provolone cheese that melted up all ewwy gewwy good.

While not a true official philly cheesesteak, it worked for us. 

All Things Food / pulled pork fusion tacos
« on: November 12, 2009, 07:19:17 PM »
I bbq'd a pork shoulder on the smoker all day, then made fusion tacos by blending the bbq style in a texmex taco.  Got started around 8:30am and we ate around 8pm.  I went with a 9lb picnic cut, drinking a fat tire clone beer nearly the entire time.  Great day, great food.

Entire cook was over pear and oak. 

This is my rig, a proper Texas pit

After 5 hours into it, I decided it was time to wrap. 

These were my veggies, some from the garden, some the store

After 4 more hours, 9 total I judged it done at 190.

grilled veggies in olive oil

Salsa made with fresh tomatoes, peppers, garlic in the blender with some cilantro

Finished product, mixed the veggies with the meat and let them meld together.  The one on the left was spicy with some smoked jalapenos added.  They were HOT.

These were then used as filling for soft corn tortillas with sour creme, salsa, cheese and cilantro.  No picture of the true finish plate ready product.  You make it and take one  :P

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