Right now whilst running some dodgy setup... A bottle of Casa Turano Pinot Grigio... I have no idea, it was probably cheap!
Sherry, Wine, Ale, Whisky, it all goes down okay, sometimes not in that order 😀
Sherry, Wine, Ale, Whisky, it all goes down okay, sometimes not in that order 😀
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How on earth did I miss this thread after a year...
A few of our local brews with friends:
Surly - Yummi Bear
Surly - Hell
Surly - Minor Miracle
Surly - Rye Wolf
Badger Hill - Brew Hog Day (Rye IPA) - I had a full pour of this one. Fantastic, IMO!
A few of our local brews with friends:
Surly - Yummi Bear
Surly - Hell
Surly - Minor Miracle
Surly - Rye Wolf
Badger Hill - Brew Hog Day (Rye IPA) - I had a full pour of this one. Fantastic, IMO!
Delightful surprise gifted from my son - Chum Churum Korean Soju. “Only” 17% and such and incredibly light and smooth sipper that the second one sneaks up on ya.
I like to drink cite while I'm listening. The best drink for it. Recently I bought one of best espresso machines so my evenings with music and coffee the best now.
Taman Cabernet Golden Dry
Wine of ruby color. The aroma tones of black fruits and berries. The taste is full, velvety with a long finish.
Gastronomic combinations: venison and beef dishes, cheeses, pizza, meat pies, lasagna.
Great wine for a ridiculous $ 2.11 (although it's discounts on stocks in the store). Tastier than many European, Georgian and South African manufacturers at a price of $ 10.
Золото Тамани Каберне сухое
A very good winery on a narrow isthmus between the Sea of Azov and the Black Sea.
Винные туры
Wine of ruby color. The aroma tones of black fruits and berries. The taste is full, velvety with a long finish.
Gastronomic combinations: venison and beef dishes, cheeses, pizza, meat pies, lasagna.
Great wine for a ridiculous $ 2.11 (although it's discounts on stocks in the store). Tastier than many European, Georgian and South African manufacturers at a price of $ 10.
Золото Тамани Каберне сухое
A very good winery on a narrow isthmus between the Sea of Azov and the Black Sea.
Винные туры
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Hurricanes for a starter.
Dinner consisting of a Ribeye steak cooked for 24 hrs in a sous vide at 135 and seared over coals, potatoes au gratin with heavy cream and sharp cheddar, broiled asparagus with garlic and olive oil, and fresh home made rolls.
Turning Leaf Chardonnay with the rib-eye.
We decided to get back together tomorrow night for desert since we both are stuffed and it would be a waste to bake a cake tonight.
VooDooRanger Imperial IPA to relax.
Dinner consisting of a Ribeye steak cooked for 24 hrs in a sous vide at 135 and seared over coals, potatoes au gratin with heavy cream and sharp cheddar, broiled asparagus with garlic and olive oil, and fresh home made rolls.
Turning Leaf Chardonnay with the rib-eye.
We decided to get back together tomorrow night for desert since we both are stuffed and it would be a waste to bake a cake tonight.
VooDooRanger Imperial IPA to relax.
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Glenfarclas 21 while watching Amazon's "The Night Watchman"
pan frying some sirloin - gas range, avacado oil (hi smoke temp) and ceramic pan allow quick searing
Clown Shoes Undead Party Crasher Imperial Stout
pan frying some sirloin - gas range, avacado oil (hi smoke temp) and ceramic pan allow quick searing
Clown Shoes Undead Party Crasher Imperial Stout
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Water. Hoping to sober up before bed. I don't do hangovers as well as I used to. Right Chris?
We tried a bottle of Smitty Cakes - Imperial Pastry Stout from Back Channel Brewing with dinner last night. Really enjoyed it.
The Balvenie Doublewood 17 year old. And it is at least 22 years now, but scotch or whiskey in general does not really age in the bottle.
And a steak sous vide for 24 hours? That's way too long, it'll break up too much. 135 is a little high for my taste too but I could see that. I put a brisket in for 24 hours to turn it into pastrami, where you want the connective tissue to melt.
My favorite is Prime NY Strip, 131 for an hour sous vide, then 2 mins per side on the grill with a little butter, or on a hot pan. I had a dry aged Prime Porterhouse in my freezer (bought steak for 6 but then two didn't show) that I put sous vide at 131 for 2 hours straight from the freeze, and then finished on the grill. It was probably the best I've had, better than Peter Lugers here in Brooklyn. While I find frozen meats not to be as good as fresh, this method worked really well since it never had to defrost. This is making me hungry...
And a steak sous vide for 24 hours? That's way too long, it'll break up too much. 135 is a little high for my taste too but I could see that. I put a brisket in for 24 hours to turn it into pastrami, where you want the connective tissue to melt.
My favorite is Prime NY Strip, 131 for an hour sous vide, then 2 mins per side on the grill with a little butter, or on a hot pan. I had a dry aged Prime Porterhouse in my freezer (bought steak for 6 but then two didn't show) that I put sous vide at 131 for 2 hours straight from the freeze, and then finished on the grill. It was probably the best I've had, better than Peter Lugers here in Brooklyn. While I find frozen meats not to be as good as fresh, this method worked really well since it never had to defrost. This is making me hungry...
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