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All Things Food / Re: Can't Wait
« on: September 01, 2015, 09:35:22 PM »
This recipe caught my interest and I may try a close variant of the thing....
and I will prolly spatchcock them

All Things Food / Can't Wait
« on: September 01, 2015, 10:35:03 AM »
To get these, my 1st ever blue grouse cooked up!  MMM MMM MMM

The Pub / Re: this morning
« on: August 24, 2015, 08:20:15 AM »
That was a bit of a weather anomaly for our location and set a record for by a couple weeks usually the plunge in temp hits in sept.

The Pub / this morning
« on: August 23, 2015, 02:38:41 PM »

The Pub / Re: Mezcal (artisnal)
« on: August 07, 2015, 11:49:07 AM »
OH man....Alipus San Luis out does the other two I mentioned above IMO.!!

Wood/Casks / Re: Woodinville Whiskey Co. Barrel
« on: August 03, 2015, 07:50:59 PM »
Depending upon how long you you are soaking with water.....uh subjective....
But keeping it full of water will work.  That said, the objective is to keep the wood
saturated to prevent shrinkage and the concurrent leakage caused by shrinkage.

Prior to re-populating with beer, perhaps a good spin with boiling steamy hot water
and a spray with some everclear to kill any bugs. 

Also should you gain any oxygen on top of your water layer, you will produce a great
environ for mold and mildew which will be of detriment. Therefore FULL FULL FULL
should be your mantra.

All Things Food / Re: Smokin time
« on: August 03, 2015, 07:41:13 PM »
Thanks for the feedback!  I knew someone might like it!!  ;D

Wood/Casks / Re: Woodinville Whiskey Co. Barrel
« on: August 03, 2015, 05:18:51 AM »
After reading your question these things came to mind.  A small bbl has more of the contents
exposed to the wood so less time is required to impart the flavor profile of the wood.   I aged
a beer in a fresh dumped 10 gal wine bbl once and believe that you will get results in as little
as 30 days.  A RIS is strongly flavored in its own right and a bit more time will prolly not hurt.
So your plan seems on target.

The other thing is to consider putting a hole in the flat end and use a SS nail to plug the port.
That way you can take small non invasive samples easily.

The Pub / Re: Mezcal (artisnal)
« on: July 28, 2015, 06:30:10 AM »
MDixon, I saw that brand available online and balked at the  But may get a wild hair
and bite the bullett.

dkfick, that appears to be the aged variety.  Post your taste notes.  I am personally
wanting the Joven. And believe it is better young than aged YMMV

All Things Food / Re: Smokin time
« on: July 25, 2015, 03:01:46 PM »
For a wonderful and oriental flared poultry smoke  I was wowed with  this mix....

1/4 lb of black loose leaf tea
1/2 cup of brown sugar
the peeling of 2 oranges or tangerines

mix the above and put in an aluminum or sacrificial pan and flame under it ....
The sugar melts and the orange oils  flavor the tea smoke...highly delightful. 8) 

The Pub / Re: Whiskey
« on: July 23, 2015, 10:01:21 PM »
I just cracked open a bottle of Low Gap white Rye....OMG so good and smooth....ahhhhh

The Pub / Re: Mezcal (artisnal)
« on: July 23, 2015, 09:44:30 PM »
I may have to try some pechuga if I can locate a bottle.
You might give the bacon heads a run for their money with that stuff.... :o

The Pub / Re: Mezcal (artisnal)
« on: July 20, 2015, 09:57:39 PM »
I think "no gusano" is a decent brand.  And  "illegal" may be worth a try...
But then these are perhaps more commercial than artisnal

The Pub / Re: Mezcal (artisnal)
« on: July 20, 2015, 12:28:11 PM »
arrival of Alipus has occurred.   Well worth the wait and all I can say
is you whom are not variety challenged should taste this mezcal.
It is nice and worth the wait and the extra shipping.!!

The Pub / Re: Mezcal (artisnal)
« on: July 18, 2015, 03:28:48 PM »
My order of Alipus is due in next week anxious to try
Alipus San Andres ... Complex, rich, intensely floral.
Alipus San Juan del Rio ...  rich, smokey, pleasantly sweet.

Brand description from Caddell Williams
"    ALIPUS, bottled at the Los Danzantes distillery in Santiago Matatlan, is Mexico’s best-selling authentically artisan mezcal. It is produced in limited amounts, and we are fortunate to obtain enough of it to sell into the USA market. It is fabulous, fabulous product. I have been, with real pleasure, to all three of the distilleries, any of them a 2- 2 1/2 hour drive from Oaxaca City. When Jaimé Muñoz and I visited San Andrés, we got lost, passing the same funeral procession 3 times.

    Alipus is a wonderful demonstration of what’s special about artisan distillation. Each distiller has his own way of approaching the delicate task of purifying and focusing the flavors and aromas he’s extracting from roasted and fermented mature agaves. In addition, you can also recognize the influence of soil and altitude as expressed through the classic agave species espadín(genetic ancestor of tequila’s agave weber).

       Alipus artisan mezcals are distilled from agave espadín by the same tiny family distilleries who supply the Mezcalero bottlings (the difference being that Mezcalero batches are distilled from wild/semi-wild agaves)."
end quote

There are many others....

Euge....they sell good mezcal in your location?

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