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stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 07 2007,18:04   

Might as well have an explicit post about booze.

   
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 07 2007,18:04   

Issue Number 1:

I'm currently drinking a Red Hook ESB ale. It's kind of thick and fruity. Discuss.

   
argystokes



Posts: 766
Joined: Jan. 2006

(Permalink) Posted: June 07 2007,18:13   

Quote (stevestory @ June 07 2007,16:04)
Issue Number 1:

I'm currently drinking a Red Hook ESB ale. It's kind of thick and fruity. Discuss.

Red Hook's best brew IMO is their Copper Hook, formerly named Chinook. Normally I don't like sweet beers much, but that's a good seasonal brew.

Apparently Red Hook has a brewery tour that costs a buck, and nets you 5 small beers. It's something that's kind of permanently been on my agenda to do, but I've never gotten around to.

--------------
"Why waste time learning, when ignorance is instantaneous?" -Calvin

  
Albatrossity2



Posts: 2779
Joined: Mar. 2007

(Permalink) Posted: June 07 2007,18:52   

Sounds good. I'm currently drinking an Avery (Boulder, CO) IPA. Not too hoppy, lovely copper color, and a nice "nose".

Whilst traveling in the American Southwest recently, we found a shop in Las Cruces NM that sold the Stone IPA. I had never had it, I had only had their Arrogant Bastard Ale once while visiting in SoCal. That was excellent, so I bought a six-pack of their IPA in Las Cruces. I wish I had tasted it there; I would have brought back a case or two...

--------------
Flesh of the sky, child of the sky, the mind
Has been obligated from the beginning
To create an ordered universe
As the only possible proof of its own inheritance.
                        - Pattiann Rogers

   
carlsonjok



Posts: 3324
Joined: May 2006

(Permalink) Posted: June 07 2007,19:01   

Quote (stevestory @ June 07 2007,18:04)
Issue Number 1:

I'm currently drinking a Red Hook ESB ale. It's kind of thick and fruity. Discuss.

Thick and Fruity.  Initials R.H.  Man, I have this feeling that there is a joke in there somewhere, but I just can't seem to place it.  ;)

I'm not drinking anything right at the moment, as I have a lawn to mow.  But I do have a 2002 Familia Zuccardi Malbec that I am itching to pop the cork on.

--------------
It's natural to be curious about our world, but the scientific method is just one theory about how to best understand it.  We live in a democracy, which means we should treat every theory equally. - Steven Colbert, I Am America (and So Can You!)

  
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 07 2007,19:10   

Quote (carlsonjok @ June 07 2007,20:01)

I'm not drinking anything right at the moment, as I have a lawn to mow.  

Non Sequitur.

   
Robert O'Brien



Posts: 348
Joined: Aug. 2006

(Permalink) Posted: June 07 2007,19:31   

Jack Daniels is nice on rare occasions.

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Caeli enarrant gloriam Dei

    
Richardthughes



Posts: 10326
Joined: Jan. 2006

(Permalink) Posted: June 07 2007,19:37   

Quote (carlsonjok @ June 07 2007,19:01)
Quote (stevestory @ June 07 2007,18:04)
Issue Number 1:

I'm currently drinking a Red Hook ESB ale. It's kind of thick and fruity. Discuss.

Thick and Fruity.  Initials R.H.  Man, I have this feeling that there is a joke in there somewhere, but I just can't seem to place it.  ;)

I'm not drinking anything right at the moment, as I have a lawn to mow.  But I do have a 2002 Familia Zuccardi Malbec that I am itching to pop the cork on.

3 FRUITS COMMONLY MISTAKED FOR VEGETABLES


TOMATO
CUCUMBER
CARLSONJOK

:angry:

--------------
"Richardthughes, you magnificent bastard, I stand in awe of you..." : Arden Chatfield
"You magnificent bastard! " : Louis
"ATBC poster child", "I have to agree with Rich.." : DaveTard
"I bow to your superior skills" : deadman_932
"...it was Richardthughes making me lie in bed.." : Kristine

  
someotherguy



Posts: 367
Joined: Aug. 2006

(Permalink) Posted: June 07 2007,20:55   

Quote (stevestory @ June 07 2007,19:10)
Quote (carlsonjok @ June 07 2007,20:01)

I'm not drinking anything right at the moment, as I have a lawn to mow.  

Non Sequitur.

It's funny 'cuz it's true.

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Evolander in training

  
Rev. BigDumbChimp



Posts: 185
Joined: June 2006

(Permalink) Posted: June 07 2007,21:04   

Just had a bottle of Golden Monkey Tripel and now i've moved on to a Jack Daniels on the rocks.

  
carlsonjok



Posts: 3324
Joined: May 2006

(Permalink) Posted: June 07 2007,21:09   

Quote (stevestory @ June 07 2007,19:10)
Quote (carlsonjok @ June 07 2007,20:01)

I'm not drinking anything right at the moment, as I have a lawn to mow.  

Non Sequitur.

Booze tastes better if its consumption is postponed until after some hard work.  As it is, I left the Malbec in the rack and I am drinking a Concha y Toro Cab/Merlot blend.  Not bad for a $6 table wine aged in stainless rather than oak.  The Reisling ice wine chilling in the fridge is going to be a nice nightcap.

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It's natural to be curious about our world, but the scientific method is just one theory about how to best understand it.  We live in a democracy, which means we should treat every theory equally. - Steven Colbert, I Am America (and So Can You!)

  
blipey



Posts: 2061
Joined: June 2006

(Permalink) Posted: June 07 2007,21:19   

Quote (Albatrossity2 @ June 07 2007,18:52)
Sounds good. I'm currently drinking an Avery (Boulder, CO) IPA. Not too hoppy, lovely copper color, and a nice "nose".

How is this possible?  Did they not get the recipe from an Englishman?

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But I get the trick question- there isn't any such thing as one molecule of water. -JoeG

And scientists rarely test theories. -Gary Gaulin

   
argystokes



Posts: 766
Joined: Jan. 2006

(Permalink) Posted: June 07 2007,21:30   

Quote (Richardthughes @ June 07 2007,17:37)
Quote (carlsonjok @ June 07 2007,19:01)
Quote (stevestory @ June 07 2007,18:04)
Issue Number 1:

I'm currently drinking a Red Hook ESB ale. It's kind of thick and fruity. Discuss.

Thick and Fruity.  Initials R.H.  Man, I have this feeling that there is a joke in there somewhere, but I just can't seem to place it.  ;)

I'm not drinking anything right at the moment, as I have a lawn to mow.  But I do have a 2002 Familia Zuccardi Malbec that I am itching to pop the cork on.

3 FRUITS COMMONLY MISTAKED FOR VEGETABLES


TOMATO
CUCUMBER
CARLSONJOK

:angry:

Excuse me, but according to the United States Supreme Court, a tomato is a vegetable:
Quote
Nix v. Hedden, 149 U.S. 304 (1893)[1], was a case in which the United States Supreme Court addressed whether a tomato was classified as a fruit or a vegetable under the Tariff Act of March 3, 1883, which required a tax to be paid on imported vegetables, but not fruit. The case was filed as an action by John Nix, John W. Nix, George W. Nix, and Frank W. Nix against Edward L. Hedden, collector of the port of New York, to recover back duties paid under protest... the court unanimously ruled in favor of the defendant, that the Tariff Act used the ordinary meaning of the words "fruit" and "vegetable"—where a tomato is classified as a vegetable.


--------------
"Why waste time learning, when ignorance is instantaneous?" -Calvin

  
blipey



Posts: 2061
Joined: June 2006

(Permalink) Posted: June 07 2007,21:40   

As for the sweeter beers, I like them as well, though I can't just pound them down like some others either.  A list of some nice sweeter beers I like:

Old Engine Oil (Harvestoun Brewery; Dollar, Scotland)  A fine example of a Scottish Ale: burnt caramel, fairly malty.

Kelpie (New Alloa Brewery; Kelliebank, UK) While not strictly a sweet ale, this has a chocolate palate that is nice.  Sold in the US under the Froach Historic Ales label.

Rochefort #10 (Rochefort Trappist Brewery, Belgium)  a stupendous beer, get some if you can.  You'll probably have to order directly from the brewery (and live in an alcohol in the mail friendly state), but your finer liquor stores may be able to get it in as well.  A very complex beer, very malty.  My favorite part is the port wine and dried fruit flavor.  My least favorite part?  The silly European 375 ml bottle--not even 3/4 of a pint!

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But I get the trick question- there isn't any such thing as one molecule of water. -JoeG

And scientists rarely test theories. -Gary Gaulin

   
Rev. BigDumbChimp



Posts: 185
Joined: June 2006

(Permalink) Posted: June 07 2007,22:06   

While the Jack on the rocks are going down nicely, I'm thinking of checking out the new 2012 Olympic logo for a free seziure buzz

  
BWE



Posts: 1896
Joined: Jan. 2006

(Permalink) Posted: June 07 2007,22:13   

Well, I kid you not, I'm drinking a Hamms. $6 for a 12 pack.

--------------
Who said that ev'ry wish would be heard and answered
When wished on the morning star
Somebody thought of that, and someone believed it
Look what it's done so far

The Daily Wingnut

   
BWE



Posts: 1896
Joined: Jan. 2006

(Permalink) Posted: June 07 2007,22:15   

Quote (carlsonjok @ June 07 2007,21:09)
Quote (stevestory @ June 07 2007,19:10)
Quote (carlsonjok @ June 07 2007,20:01)

I'm not drinking anything right at the moment, as I have a lawn to mow.  

Non Sequitur.

Booze tastes better if its consumption is postponed until after some hard work.  As it is, I left the Malbec in the rack and I am drinking a Concha y Toro Cab/Merlot blend.  Not bad for a $6 table wine aged in stainless rather than oak.  The Reisling ice wine chilling in the fridge is going to be a nice nightcap.

Did you see idiocracy? The doctor's diagnosis.

--------------
Who said that ev'ry wish would be heard and answered
When wished on the morning star
Somebody thought of that, and someone believed it
Look what it's done so far

The Daily Wingnut

   
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 07 2007,22:19   


   
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 07 2007,22:20   

I'm not going to spoil it, but for those who've seen Idiocracy, BWE's comment is pretty funny.

   
snoeman



Posts: 109
Joined: April 2006

(Permalink) Posted: June 07 2007,22:21   

Quote (stevestory @ June 07 2007,18:04)
Issue Number 1:

I'm currently drinking a Red Hook ESB ale. It's kind of thick and fruity. Discuss.

Didn't realize that Red Hook had made it out there to the East Coast.  The Red Hook brewery that argystokes mentioned is about 10 miles outside of Seattle.  It's sited near a slough that has a bike trail that's very popular on the weekends.  The bicyclists riding north toward the brewery ride in much straighter lines than those riding south away from it...

:)

  
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 07 2007,22:21   

Quote (BWE @ June 07 2007,23:13)
Well, I kid you not, I'm drinking a Hamms. $6 for a 12 pack.

At the local food lion you can get a 6 pack of Schlitz for $2.09.

   
argystokes



Posts: 766
Joined: Jan. 2006

(Permalink) Posted: June 08 2007,00:46   

Quote (snoeman @ June 07 2007,20:21)
Quote (stevestory @ June 07 2007,18:04)
Issue Number 1:

I'm currently drinking a Red Hook ESB ale. It's kind of thick and fruity. Discuss.

Didn't realize that Red Hook had made it out there to the East Coast.  The Red Hook brewery that argystokes mentioned is about 10 miles outside of Seattle.  It's sited near a slough that has a bike trail that's very popular on the weekends.  The bicyclists riding north toward the brewery ride in much straighter lines than those riding south away from it...

:)

Red Hook was partially bought by Anheuser-Busch. That happened roundabouts the time I started drinking beer, so I'm not sure if the quality suffered (though I'm told it didn't).

--------------
"Why waste time learning, when ignorance is instantaneous?" -Calvin

  
carlsonjok



Posts: 3324
Joined: May 2006

(Permalink) Posted: June 08 2007,03:41   

Quote (BWE @ June 07 2007,22:15)
Did you see idiocracy? The doctor's diagnosis.

Yes, I did, but the movie didn't make much of an impression on me, so I am drawing a blank.  Feel free to PM me if you don't wish to spoil it for others.

--------------
It's natural to be curious about our world, but the scientific method is just one theory about how to best understand it.  We live in a democracy, which means we should treat every theory equally. - Steven Colbert, I Am America (and So Can You!)

  
"Rev Dr" Lenny Flank



Posts: 2560
Joined: Feb. 2005

(Permalink) Posted: June 08 2007,07:17   

The best beer ever:





:)

--------------
Editor, Red and Black Publishers
www.RedandBlackPublishers.com

  
snoeman



Posts: 109
Joined: April 2006

(Permalink) Posted: June 08 2007,07:59   

Quote (argystokes @ June 08 2007,00:46)
Quote (snoeman @ June 07 2007,20:21)
Quote (stevestory @ June 07 2007,18:04)
Issue Number 1:

I'm currently drinking a Red Hook ESB ale. It's kind of thick and fruity. Discuss.

Didn't realize that Red Hook had made it out there to the East Coast.  The Red Hook brewery that argystokes mentioned is about 10 miles outside of Seattle.  It's sited near a slough that has a bike trail that's very popular on the weekends.  The bicyclists riding north toward the brewery ride in much straighter lines than those riding south away from it...

:)

Red Hook was partially bought by Anheuser-Busch. That happened roundabouts the time I started drinking beer, so I'm not sure if the quality suffered (though I'm told it didn't).

Having had Red Hook both pre- and post-acquisition by Anheuser Busch, I can report that quality did not suffer.  I just hadn't recalled seeing it in any stores off of the West Coast...

  
Richardthughes



Posts: 10326
Joined: Jan. 2006

(Permalink) Posted: June 08 2007,10:33   

Leffe Blonde
PBR


I bet Kristinie likes Chimay.

--------------
"Richardthughes, you magnificent bastard, I stand in awe of you..." : Arden Chatfield
"You magnificent bastard! " : Louis
"ATBC poster child", "I have to agree with Rich.." : DaveTard
"I bow to your superior skills" : deadman_932
"...it was Richardthughes making me lie in bed.." : Kristine

  
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 08 2007,10:45   

Quote (stevestory @ June 07 2007,22:21)
Quote (BWE @ June 07 2007,23:13)
Well, I kid you not, I'm drinking a Hamms. $6 for a 12 pack.

At the local food lion you can get a 6 pack of Schlitz for $2.09.

Ouch.

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"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
J-Dog



Posts: 4369
Joined: Dec. 2006

(Permalink) Posted: June 08 2007,10:58   

Piss on all Big American Brewrys and their products, but I tried a Sam Adams Pale Ale last weekend - It sucked.

I should stick with Guiness, but I know I will continue to sample micro-products, so thanks for the tips on sips.

My best recommendation, a French wine, Louis Jadot Beaujolais that only costs @ $10 a bottle.  Mmmmm good.

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Come on Tough Guy, do the little dance of ID impotence you do so well. - Louis to Joe G 2/10

Gullibility is not a virtue - Quidam on Dembski's belief in the Bible Code Faith Healers & ID 7/08

UD is an Unnatural Douchemagnet. - richardthughes 7/11

  
The Wayward Hammer



Posts: 64
Joined: April 2006

(Permalink) Posted: June 08 2007,21:32   

Sorry, but I hate Beaujolais with a passion.  Get a real red wine, dammit.  I take particular pleasure in decent cheap wine.  Zabaco Dancing Bull Zinfandel.  Hess Select Chardonay if you must have a white.  OK, actually I would go with the Chateau St. Michelle Riesling for a white.

Pinot Noir has become so overpriced now.  I used to get Saintsbury Carneros for a decent price, but it went over $25 a bottle last I saw it and it's not worth that.  I think the Australian Shiraz's (Penfold's is actually good for being really cheap) have taken that spot now in my portfolio.  OTOH, I have bought the French Rabbit Pinot in the little one liter container and I was pleasantly surprised.  But it is just a simple drinkable wine.

And I haven't had a bad Malbec yet.  Some can get a little chalky, but I don't mind that.  

Give me a good Zin and a decent Chicago style Canadian bacon pizza and I am a happy man.  Damn, now I'm hungry and need a drink.

  
Richardthughes



Posts: 10326
Joined: Jan. 2006

(Permalink) Posted: June 08 2007,22:05   

Quote (The Wayward Hammer @ June 08 2007,21:32)
Sorry, but I hate Beaujolais with a passion.  Get a real red wine, dammit.  I take particular pleasure in decent cheap wine.  Zabaco Dancing Bull Zinfandel.  Hess Select Chardonay if you must have a white.  OK, actually I would go with the Chateau St. Michelle Riesling for a white.

Pinot Noir has become so overpriced now.  I used to get Saintsbury Carneros for a decent price, but it went over $25 a bottle last I saw it and it's not worth that.  I think the Australian Shiraz's (Penfold's is actually good for being really cheap) have taken that spot now in my portfolio.  OTOH, I have bought the French Rabbit Pinot in the little one liter container and I was pleasantly surprised.  But it is just a simple drinkable wine.

And I haven't had a bad Malbec yet.  Some can get a little chalky, but I don't mind that.  

Give me a good Zin and a decent Chicago style Canadian bacon pizza and I am a happy man.  Damn, now I'm hungry and need a drink.

Chateau D'Yquem.

'nuff said.

--------------
"Richardthughes, you magnificent bastard, I stand in awe of you..." : Arden Chatfield
"You magnificent bastard! " : Louis
"ATBC poster child", "I have to agree with Rich.." : DaveTard
"I bow to your superior skills" : deadman_932
"...it was Richardthughes making me lie in bed.." : Kristine

  
carlsonjok



Posts: 3324
Joined: May 2006

(Permalink) Posted: June 08 2007,22:43   

Quote (Richardthughes @ June 08 2007,22:05)
Chateau D'Yquem.

'nuff said.

FIGURES YOU WOOD LIKE SOMETHING MADE BY CHEEZ-EATIN' SURRENDER MUNKY FURRNERS INSTEAD OF A GOOD BOX OF AMERICAN WINE.  USA! USA!

CHATEAU D' HOMO, MORE LIKE IT.

--------------
It's natural to be curious about our world, but the scientific method is just one theory about how to best understand it.  We live in a democracy, which means we should treat every theory equally. - Steven Colbert, I Am America (and So Can You!)

  
Richardthughes



Posts: 10326
Joined: Jan. 2006

(Permalink) Posted: June 08 2007,22:54   

ANNONGRAM:

AN R SOL JOCK.

IT WERKS FONETICALLY.

:angry:

--------------
"Richardthughes, you magnificent bastard, I stand in awe of you..." : Arden Chatfield
"You magnificent bastard! " : Louis
"ATBC poster child", "I have to agree with Rich.." : DaveTard
"I bow to your superior skills" : deadman_932
"...it was Richardthughes making me lie in bed.." : Kristine

  
Wesley R. Elsberry



Posts: 4527
Joined: May 2002

(Permalink) Posted: June 08 2007,23:14   

For a red wine, Diane and I were really taken with the Saintsbury Pinot Noir. Of course, context may have had something to do with that: the bottle had been provided by Ira Lee, the vintner who grew the grapes. We were visiting for the opportunity to take the hawks out in his vineyard. They flew around, chased a couple of jackrabbits, and that was about it for the hawks. I had to drive, so I only had a partial glass. Ira kept pressing Diane to have some more, so by the time we got on the road, she was quite tipsy. That was interesting, because she usually has little interest in alcoholic beverages, so I don't see her in that state much, or almost never.

Another winery that we took the hawks to was Blackwood Canyon in Benton City, Washington, back in 1993. After Rusty chased around their pheasants a bit, the vintner there gave us an extended private wine-tasting session that included most of what they made at the time, whites and reds, and even a vinegar and something they called "double nickel", a liqueur-like thing that besides having high alcohol content was a 55 on some sugar scale, topping the concentration you find in honey. (Whee, a mere $150 per 375 ml bottle now... at that price, we probably accounted for $5 each worth of just that at our tasting session.) We ended up buying several bottles of a late harvest Riesling there, which made an excellent dessert wine.

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"You can't teach an old dogma new tricks." - Dorothy Parker

    
Albatrossity2



Posts: 2779
Joined: Mar. 2007

(Permalink) Posted: June 09 2007,04:17   

Quote (Richardthughes @ June 08 2007,22:05)
Chateau D'Yquem.

'nuff said.

So you drink D'Yquem on a regular basis?

I'm definitely gonna come visit!

--------------
Flesh of the sky, child of the sky, the mind
Has been obligated from the beginning
To create an ordered universe
As the only possible proof of its own inheritance.
                        - Pattiann Rogers

   
Louis



Posts: 6436
Joined: Jan. 2006

(Permalink) Posted: June 09 2007,07:50   

Quote
So you drink D'Yquem on a regular basis?

I'm definitely gonna come visit!


Step back bitch! I saw him first!

But seriously:

Chateau D'Yquem is good if you like dessert wines, sauternes, etc  but I have to say that, whilst I love them, they're hardly a session wine or a frequent drinker. That's not a criticism, more an observation. They are after all GORGEOUS.

Now with wine, one can talk of the big reds, the clarets etc and they have their place (my favourite is Margaux, that region has some of the best terroir in France in my opinion. Ch. Palmer, Ch. Margaux. Love 'em! Ch. Margaux has been owned by the same [Greek origin!!] family for ~40 years and they IMO [and that of a few others] have produced the best red bordeaux in the Medoc for ages. Costs a bit though) one can talk of the New World (sorry boys, but I think you and the Antipodeans over oak the majority of your wines. Oaking disguises the results of poor terroir dontcherknow. That's not to say that the New World wines are all bad, far from it. But our British market is saturated with their cheap end oaked whites and shallow reds, it give is a bad impression) but you cannot beat a glass of Chateau de Chassellier eh Obediah?

Sorry, mum and dad own a restaurant, I grew up with wine, and as wine appreciation has a strong chemistry element, I sort of am kind of erm interested in it.....{trails off as wine geekery is acknowledged}

Louis

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Bye.

  
silverspoon



Posts: 123
Joined: May 2007

(Permalink) Posted: June 09 2007,08:12   

I still have a 38 year old bottle of Ripple wine vintage 1969. It still tastes like it did back them. Vomit!

Budweiser and Jim Beam are a better fit for me these days.

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Grand Poobah of the nuclear mafia

  
Richardthughes



Posts: 10326
Joined: Jan. 2006

(Permalink) Posted: June 09 2007,08:51   

Quote (Albatrossity2 @ June 09 2007,04:17)
Quote (Richardthughes @ June 08 2007,22:05)
Chateau D'Yquem.

'nuff said.

So you drink D'Yquem on a regular basis?

I'm definitely gonna come visit!

All are welcome!

--------------
"Richardthughes, you magnificent bastard, I stand in awe of you..." : Arden Chatfield
"You magnificent bastard! " : Louis
"ATBC poster child", "I have to agree with Rich.." : DaveTard
"I bow to your superior skills" : deadman_932
"...it was Richardthughes making me lie in bed.." : Kristine

  
Ftk



Posts: 2239
Joined: Mar. 2007

(Permalink) Posted: June 09 2007,08:55   

[blushing]

Um...Richard, you mailbox is full.  I guess I sent one too many pictures...

[/blushing]

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"Evolution is a creationism and just as illogical [as] the other pantheistic creation myths"  -forastero

  
Richardthughes



Posts: 10326
Joined: Jan. 2006

(Permalink) Posted: June 09 2007,09:01   

Quote (Ftk @ June 09 2007,08:55)
[blushing]

Um...Richard, you mailbox is full.  I guess I sent one too many pictures...

[/blushing]

I emptied it for you. That "nurse" one was excellent.

Arden sends me pictures too...

*shudders*  :(

--------------
"Richardthughes, you magnificent bastard, I stand in awe of you..." : Arden Chatfield
"You magnificent bastard! " : Louis
"ATBC poster child", "I have to agree with Rich.." : DaveTard
"I bow to your superior skills" : deadman_932
"...it was Richardthughes making me lie in bed.." : Kristine

  
carlsonjok



Posts: 3324
Joined: May 2006

(Permalink) Posted: June 09 2007,09:13   

Quote (Louis @ June 09 2007,07:50)
Now with wine, one can talk of the big reds, the clarets etc and they have their place (my favourite is Margaux, that region has some of the best terroir in France in my opinion. Ch. Palmer, Ch. Margaux. Love 'em!

Back in the early 1990s, on the advice of a friend, I put away a few bottles of Margaux.  I finally opened a 1989 Prieure-Lichine last year and it was fabulous. I have a couple of 1988s that I am eyeing laviciously and a 2001 that I just stored away.  I've just gotten back into wine recently and wish I had a chance at a 2000, but they are likely out of the range of my wallet now.

I can only imagine what a Grand Cru like Ch. Margaux must be like. There isn't much market for high-end stuff like that in Oklahoma, and what is here is usually from California.

--------------
It's natural to be curious about our world, but the scientific method is just one theory about how to best understand it.  We live in a democracy, which means we should treat every theory equally. - Steven Colbert, I Am America (and So Can You!)

  
Albatrossity2



Posts: 2779
Joined: Mar. 2007

(Permalink) Posted: June 09 2007,10:44   

Quote (Louis @ June 09 2007,07:50)
But seriously:

Chateau D'Yquem is good if you like dessert wines, sauternes, etc  but I have to say that, whilst I love them, they're hardly a session wine or a frequent drinker. That's not a criticism, more an observation. They are after all GORGEOUS.

Now with wine, one can talk of the big reds, the clarets etc and they have their place (my favourite is Margaux, that region has some of the best terroir in France in my opinion. Ch. Palmer, Ch. Margaux. Love 'em! Ch. Margaux has been owned by the same [Greek origin!!] family for ~40 years and they IMO [and that of a few others] have produced the best red bordeaux in the Medoc for ages. Costs a bit though) one can talk of the New World (sorry boys, but I think you and the Antipodeans over oak the majority of your wines. Oaking disguises the results of poor terroir dontcherknow. That's not to say that the New World wines are all bad, far from it. But our British market is saturated with their cheap end oaked whites and shallow reds, it give is a bad impression) but you cannot beat a glass of Chateau de Chassellier eh Obediah?

Sorry, mum and dad own a restaurant, I grew up with wine, and as wine appreciation has a strong chemistry element, I sort of am kind of erm interested in it.....{trails off as wine geekery is acknowledged}

Louis

Well sure, but when the price in Kansas is $180 for a split of D'Yquem from a good (not great) vintage, I'll make an exception. Hell, I'll even cook a dessert. I like a nice vanilla flan with Sauternes, and I have an excellent (Cuban) recipe for flan.

I agree with you about the Margaux, even if it was Richard Nixon's favorite wine. They are damn pricey over here though. While I was a post doc (late 1970's) I was fortunate enough to fall into a wine-tasting group in St. Louis, and one of the members was a very wealthy M.D. He treated us all to a vertical tasting of Ch. Margaux. My tasting notes indicate that we had the 1949, 1953, 1955, 1959 and 1961. The '49 and '53 were stunning, the '55 was not as good and was starting to fade, and the '59 and '61 were eminently drinkable, but probably would get even better with a few more years in bottle. I often wonder what that tasting cost him!

Even so, I have to say that my favorite red of all time was a 1959 Richebourg, which I had in the mid 1980's sometime. I haven't been able to drink any domestic pinot noirs since...

The St. Louis M.D.  would also regularly fly to London to pick up wines at auction from the estates of deceased (probably cirrhosis) Brits. The best thing that I can recall from one of those excursions was a port. Vintage 1899. Yeah, a port from the 19th century. It had faded to a tawny color, but it still tasted fine.

But the-wine-tasting options here in Manhattan KS are not quite up to that caliber, alas. And neither is my budget..

--------------
Flesh of the sky, child of the sky, the mind
Has been obligated from the beginning
To create an ordered universe
As the only possible proof of its own inheritance.
                        - Pattiann Rogers

   
snoeman



Posts: 109
Joined: April 2006

(Permalink) Posted: June 09 2007,11:43   

Quote (Wesley R. Elsberry @ June 08 2007,23:14)
For a red wine, Diane and I were really taken with the Saintsbury Pinot Noir. Of course, context may have had something to do with that: the bottle had been provided by Ira Lee, the vintner who grew the grapes. We were visiting for the opportunity to take the hawks out in his vineyard. They flew around, chased a couple of jackrabbits, and that was about it for the hawks. I had to drive, so I only had a partial glass. Ira kept pressing Diane to have some more, so by the time we got on the road, she was quite tipsy. That was interesting, because she usually has little interest in alcoholic beverages, so I don't see her in that state much, or almost never.

Another winery that we took the hawks to was Blackwood Canyon in Benton City, Washington, back in 1993. After Rusty chased around their pheasants a bit, the vintner there gave us an extended private wine-tasting session that included most of what they made at the time, whites and reds, and even a vinegar and something they called "double nickel", a liqueur-like thing that besides having high alcohol content was a 55 on some sugar scale, topping the concentration you find in honey. (Whee, a mere $150 per 375 ml bottle now... at that price, we probably accounted for $5 each worth of just that at our tasting session.) We ended up buying several bottles of a late harvest Riesling there, which made an excellent dessert wine.

My wife and I visited Blackwood Canyon back in 1994, and I have to say that it was the winery we liked least of the ones we visited that weekend.  Each of the wines we tasted seemed heavily oxidized or off in some way.

On the other hand, one of the wineries in Central/Eastern Washington that we really liked to visit: Chinook Wines


Two of our favorite Washington wineries overall:

McCrea Cellars - Specializes in Rhone varietals.

Andrew Will Winery - Good Merlot and Bordeaux blends

  
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 09 2007,22:21   

Everybody makes 'chicken caesar salads' now, but the real caesar salad comes with anchovies. I'd never had them before, but I loves me some caesar salad. Curious, I bought the one can of anchovies i could find at Harris Teeter, and chopped a few up and make a real caesar salad.

Strange taste. ...different. kind of good, kind of bad. Strong as hell. Really stinky. But not necessarily bad stinky, more like Gorgonzola cheese stinky--it's very pungeant and you wouldn't want to wear that perfume to a first date, but the taste is not all that bad. Very strong and salty and I understand the popularity of the chicken substitution. The anchovies aren't a safe choice. But not bad. Give it a shot.

   
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 09 2007,22:27   

Quote (Wesley R. Elsberry @ June 09 2007,00:14)
Ira kept pressing Diane to have some more, so by the time we got on the road, she was quite tipsy. That was interesting, because she usually has little interest in alcoholic beverages, so I don't see her in that state much, or almost never.

Chef: You're gonna have to get them in the mood.
Stan: How do we do that?
Chef: Do what I do. Get 'em goooood and drunk.

   
Richardthughes



Posts: 10326
Joined: Jan. 2006

(Permalink) Posted: June 09 2007,22:58   

Quote (stevestory @ June 09 2007,22:21)
Everybody makes 'chicken caesar salads' now, but the real caesar salad comes with anchovies. I'd never had them before, but I loves me some caesar salad. Curious, I bought the one can of anchovies i could find at Harris Teeter, and chopped a few up and make a real caesar salad.

Strange taste. ...different. kind of good, kind of bad. Strong as hell. Really stinky. But not necessarily bad stinky, more like Gorgonzola cheese stinky--it's very pungeant and you wouldn't want to wear that perfume to a first date, but the taste is not all that bad. Very strong and salty and I understand the popularity of the chicken substitution. The anchovies aren't a safe choice. But not bad. Give it a shot.

They're in the dressing too, I think.

--------------
"Richardthughes, you magnificent bastard, I stand in awe of you..." : Arden Chatfield
"You magnificent bastard! " : Louis
"ATBC poster child", "I have to agree with Rich.." : DaveTard
"I bow to your superior skills" : deadman_932
"...it was Richardthughes making me lie in bed.." : Kristine

  
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 10 2007,01:13   

Quote (Richardthughes @ June 09 2007,09:01)
Quote (Ftk @ June 09 2007,08:55)
[blushing]

Um...Richard, you mailbox is full.  I guess I sent one too many pictures...

[/blushing]

I emptied it for you. That "nurse" one was excellent.

All you got was 'nurse'?

Shoot, dude, she sent me 'astronaut', 'pope' and 'ice cream lady'.

Pppphhht.

--------------
"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
Ichthyic



Posts: 3325
Joined: May 2006

(Permalink) Posted: June 10 2007,03:07   

Quote (Arden Chatfield @ June 10 2007,01:13)
Quote (Richardthughes @ June 09 2007,09:01)
 
Quote (Ftk @ June 09 2007,08:55)
[blushing]

Um...Richard, you mailbox is full.  I guess I sent one too many pictures...

[/blushing]

I emptied it for you. That "nurse" one was excellent.

All you got was 'nurse'?

Shoot, dude, she sent me 'astronaut', 'pope' and 'ice cream lady'.

Pppphhht.

I just finished off a pitcher of margaritas (my date was a complete lightweight - oh wait she was driving).

However, even full of margaritas, that image you just painted disturbed my fevered little brain.

I implore you not to post the actual photos, or I may end up having to clean 3/4 of a pitcher of half digested margaritas from my keyboard and monitor.

ever try cleaning a mess up like that?

triple sec is damn sticky.

--------------
"And the sea will grant each man new hope..."

-CC

  
Stephen Elliott



Posts: 1754
Joined: Oct. 2005

(Permalink) Posted: June 10 2007,10:11   

Repent, repent. Stop drinking alcoholic bevereges now!






You are putting the prices up and I am a miser.

  
"Rev Dr" Lenny Flank



Posts: 2560
Joined: Feb. 2005

(Permalink) Posted: June 10 2007,10:24   

Quote (Stephen Elliott @ June 10 2007,10:11)
Repent, repent. Stop drinking alcoholic bevereges now!






You are putting the prices up and I am a miser.

Dude, brew your own.


:)

--------------
Editor, Red and Black Publishers
www.RedandBlackPublishers.com

  
Stephen Elliott



Posts: 1754
Joined: Oct. 2005

(Permalink) Posted: June 10 2007,11:00   

Quote ("Rev Dr" Lenny Flank @ June 10 2007,10:24)
Dude, brew your own.


:)

I used to. I found beer much harder to make than wine. Managed to get my wine to 18/19% ABV though.

Right now I don't have the space to brew. You stinkin CAPATLlist.

Bye the way: The high ABV was done through re-use of wine yeast. Took a while but worked.

  
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 10 2007,11:10   

Quote ("Rev Dr" Lenny Flank @ June 10 2007,10:24)
Quote (Stephen Elliott @ June 10 2007,10:11)
Repent, repent. Stop drinking alcoholic bevereges now!



You are putting the prices up and I am a miser.

Dude, brew your own.

Lenny, you've told us how small your 'apartment' is, I can't believe that among your snakes and books that you have the room to brew beer.

--------------
"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
Louis



Posts: 6436
Joined: Jan. 2006

(Permalink) Posted: June 10 2007,11:51   

Carlsonjok and Albatrossity2,

Quote
Back in the early 1990s, on the advice of a friend, I put away a few bottles of Margaux.  I finally opened a 1989 Prieure-Lichine last year and it was fabulous. I have a couple of 1988s that I am eyeing laviciously and a 2001 that I just stored away.


Quote
My tasting notes indicate that we had the 1949, 1953, 1955, 1959 and 1961. The '49 and '53 were stunning,


Of course you must now realise that I hate you both with envy inspired passion that borders on the holy!  :angry:

Oh not really! Yup as indicated the problem with Margaux is they are not cheap and Ch Margaux are even more not cheap. I celebrated the sale of my first house, my wife's PhD and my PhD with Margaux...and later on champagne, but the Margaux was the real treat.

The '49 Ch Margaux.....one can but dream! And the late 80's vintages are just coming in like you say Carlson, they are meant to be very very good. {looks in wallet} I may wait a while!

Louis

--------------
Bye.

  
blipey



Posts: 2061
Joined: June 2006

(Permalink) Posted: June 10 2007,12:06   

Quote (Richardthughes @ June 09 2007,22:58)
Quote (stevestory @ June 09 2007,22:21)
Everybody makes 'chicken caesar salads' now, but the real caesar salad comes with anchovies. I'd never had them before, but I loves me some caesar salad. Curious, I bought the one can of anchovies i could find at Harris Teeter, and chopped a few up and make a real caesar salad.

Strange taste. ...different. kind of good, kind of bad. Strong as hell. Really stinky. But not necessarily bad stinky, more like Gorgonzola cheese stinky--it's very pungeant and you wouldn't want to wear that perfume to a first date, but the taste is not all that bad. Very strong and salty and I understand the popularity of the chicken substitution. The anchovies aren't a safe choice. But not bad. Give it a shot.

They're in the dressing too, I think.

A traditional caesar salad does not contain anchovies.  Caesar salad is made with worcestershire sauce, which does have anchovies in it.  Over the years, many places have started to use an anchovie paste in the dressing, and occasionally you will see sliced anchovie on the salad.  These I hold in the same contempt as caesars with tomato or caesars that are not tossed until the dressing very lightly coats all the romaine without any pooling .

--------------
But I get the trick question- there isn't any such thing as one molecule of water. -JoeG

And scientists rarely test theories. -Gary Gaulin

   
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 10 2007,12:12   

Quote (blipey @ June 10 2007,13:06)
A traditional caesar salad does not contain anchovies.  Caesar salad is made with worcestershire sauce, which does have anchovies in it.  Over the years, many places have started to use an anchovie paste in the dressing, and occasionally you will see sliced anchovie on the salad.  These I hold in the same contempt as caesars with tomato or caesars that are not tossed until the dressing very lightly coats all the romaine without any pooling .

That blipey what a jerk I'm going to ban him first let me make sure that he's wrong...

(wikipedia)

Quote
Contrary to popular belief, the original Caesar salad recipe did not contain pieces of anchovy; the slight anchovy flavor comes from the Worcestershire sauce, which does contain anchovies. Cardini was opposed to using anchovies in his salad, but some modern recipes now include chopped anchovy fillets or anchovy paste.


grumble grumble dammit...

   
blipey



Posts: 2061
Joined: June 2006

(Permalink) Posted: June 10 2007,12:35   

BAN ME WILL YOU!  LET'S SEE HOW WELL YOU BAN WITH MY ANCHOVIE DOWN YOUR THROAT.  HOMO.

I do love me some caesar salad.  It was actually a little side project of mine on my recent national tour.  I had an astounding number of caesar salads from coast to coast.  Some good, a very few stellar, and many sorry-ass ones.

--------------
But I get the trick question- there isn't any such thing as one molecule of water. -JoeG

And scientists rarely test theories. -Gary Gaulin

   
Louis



Posts: 6436
Joined: Jan. 2006

(Permalink) Posted: June 10 2007,12:38   

Caesar salad is great. It combines the right quantities of fat and sugar to make it yummy. And you can add bacon and chicken and all kins of good stuff to it.....oh pants, now I want a caesar salad.

The male food groups: fried (fat), sweet (sugars, carbs etc), beer, burnt crispy bits, kebab, spicy.

Louis

--------------
Bye.

  
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 10 2007,12:42   

Quote (Louis @ June 10 2007,13:38)
Caesar salad is great. It combines the right quantities of fat and sugar to make it yummy. And you can add bacon and chicken and all kins of good stuff to it.....oh pants, now I want a caesar salad.

The male food groups: fried (fat), sweet (sugars, carbs etc), beer, burnt crispy bits, kebab, spicy.

Louis

I guess I'll hold off on my new signature "Blipey delenda est" a little while longer.

:angry:

I so like the food group 'burnt crispey bits'.

For the first time in ages I have a day off tomorrow so I picked up a case of Sarnac on the way home. A sampler of 6 different summer beers.

   
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 10 2007,12:43   

Quote (stevestory @ June 10 2007,12:12)
Quote (blipey @ June 10 2007,13:06)
A traditional caesar salad does not contain anchovies.  Caesar salad is made with worcestershire sauce, which does have anchovies in it.  Over the years, many places have started to use an anchovie paste in the dressing, and occasionally you will see sliced anchovie on the salad.  These I hold in the same contempt as caesars with tomato or caesars that are not tossed until the dressing very lightly coats all the romaine without any pooling .

That blipey what a jerk I'm going to ban him first let me make sure that he's wrong...

(wikipedia)

Quote
Contrary to popular belief, the original Caesar salad recipe did not contain pieces of anchovy; the slight anchovy flavor comes from the Worcestershire sauce, which does contain anchovies. Cardini was opposed to using anchovies in his salad, but some modern recipes now include chopped anchovy fillets or anchovy paste.


grumble grumble dammit...

Oh come on, Steve! If UD/DT has taught you anything, it's that being proven wrong is EXACTLY when you're supposed to ban someone!

--------------
"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 10 2007,12:45   

:p

   
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 10 2007,12:48   

Quote (Louis @ June 10 2007,12:38)
Caesar salad is great. It combines the right quantities of fat and sugar to make it yummy. And you can add bacon and chicken and all kins of good stuff to it.....oh pants, now I want a caesar salad.

The male food groups: fried (fat), sweet (sugars, carbs etc), beer, burnt crispy bits, kebab, spicy.

Louis

This reminds me of the old joke: Irish coffee is the perfect food, since it's the only food in the world that combines sugar, grease, alcohol, and caffeine.

--------------
"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 10 2007,12:50   

Damn. Now I want some Irish coffee.

:(

   
Louis



Posts: 6436
Joined: Jan. 2006

(Permalink) Posted: June 10 2007,12:51   

BAN BAN BAN BAN

Wait who are we talking about?

Blipey? NOOOO! Don't ban him, I want to see if DaveTard shoots him....

Erm.....what I mean is, Blipey I wish no harm to befall your fabulous self, but you are obviously such a threatening person that even the mere offer of a visit inspires mortal terror and threats of murder.

Obviously if you come to my house for a visit I'll have to drive to the gun store (via the government somehow) magic up a gun licence and get a gun and drive very quickly back and shoot you. I may also need to buy some dogs. Sod it, way too much like hard work, how about if you come to the UK for a visit I'll buy you a beer? Steve gave good advice about getting people good and drunk upthread. It works equally well for terrifying American assassins like you as it does for dates one wishes to make easier. Apparently, I mean I don;t actually know....

Oh poo, this whole post is highly incriminating. Bugger.

Louis

--------------
Bye.

  
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 10 2007,12:55   

Pan frying up some tilapia fillets ($3/lb at Harris Teeter) in a little olive oil after rubbing them in Szeged fish rub.

   
Louis



Posts: 6436
Joined: Jan. 2006

(Permalink) Posted: June 10 2007,12:55   

I have checked my kitchen. I have worcestershire sauce, parmesan, eggs, hearts of romaine lettuce, limes, olive oil and all those ingredients for caesar salad plus chicken and bacon.

I also have cream and coffee and Irish whiskey* and sugar.

Hmmm what to do, what to do.....

Louis

* I also have Indian whiskey. Yes you read that correctly, Indian whiskey. One of my wife's uncles thinks I like it. The Indians are a wonderful group of people and India is a wonderful nation. Whiskey is not one of their specialities. It is singularly one of the most disgusting things I have ever tasted, but it does light a barbeque very nicely. Whiskey smoked barbeque!

--------------
Bye.

  
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 10 2007,12:59   

Quote

Blipey? NOOOO! Don't ban him, I want to see if DaveTard shoots him....


Me too. Blipey should tell us beforehand if he ever goes to Austin, so we can start up a betting pool. Warning shot, head shot, opens the door with the chain on but sticks the gun barrel through the door, verbal abuse but no gun, refuses to answer his doorbell, an amicable lunch at Looby's, the possibilities are endless.

--------------
"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
Louis



Posts: 6436
Joined: Jan. 2006

(Permalink) Posted: June 10 2007,13:03   

I'm going with:

"Hides behind the couch pretending not to be in until he goes away"

Louis

--------------
Bye.

  
blipey



Posts: 2061
Joined: June 2006

(Permalink) Posted: June 10 2007,13:26   

Quote (Louis @ June 10 2007,13:03)
I'm going with:

"Hides behind the couch pretending not to be in until he goes away"

Louis

Damnit, I wanted that one.  If you let me go in with you, you can have 25% of my winnings as well.

--------------
But I get the trick question- there isn't any such thing as one molecule of water. -JoeG

And scientists rarely test theories. -Gary Gaulin

   
blipey



Posts: 2061
Joined: June 2006

(Permalink) Posted: June 10 2007,13:32   

As for drinking a beer in the UK?  Why would any sane person turn that down?  If in the London(?) area, I will certainly give you a call.  I will also come alone, walking backward, with both hands visible at all times.

An aside:  what the hell dumbass was responsible for every US corporate restaurant making an Irish Coffee with one of the following recipes:

1.  Jameson's, Bailey's, coffee, canned whip cream
2.  Jameson's, Bailey's, creme de menthe, coffee, canned whip cream, marachinno cherry.

--------------
But I get the trick question- there isn't any such thing as one molecule of water. -JoeG

And scientists rarely test theories. -Gary Gaulin

   
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 10 2007,13:33   

Quote (Louis @ June 10 2007,12:55)
* I also have Indian whiskey. Yes you read that correctly, Indian whiskey. One of my wife's uncles thinks I like it. The Indians are a wonderful group of people and India is a wonderful nation. Whiskey is not one of their specialities. It is singularly one of the most disgusting things I have ever tasted, but it does light a barbeque very nicely. Whiskey smoked barbeque!

Have your in-laws ever plied you with this?

--------------
"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
carlsonjok



Posts: 3324
Joined: May 2006

(Permalink) Posted: June 10 2007,18:08   

Quote (Louis @ June 10 2007,11:51)
Carlsonjok and Albatrossity2,

Quote
Back in the early 1990s, on the advice of a friend, I put away a few bottles of Margaux.  I finally opened a 1989 Prieure-Lichine last year and it was fabulous. I have a couple of 1988s that I am eyeing laviciously and a 2001 that I just stored away.


Quote
My tasting notes indicate that we had the 1949, 1953, 1955, 1959 and 1961. The '49 and '53 were stunning,


Of course you must now realise that I hate you both with envy inspired passion that borders on the holy!  :angry:

Well, if it is any consolation, I lucked into them.  I had no idea what I was buying. I just did it, as I said, on advice.  FWIW, I also bought a 1987, which is considered a pretty poor vintage.  I only wish I had been into wine when the 2000 were released.  Those are supposed to be classics.

Also FWIW, I was green with envy at the vertical tasting Albatrossity did.  I am probably not enough of an oneophile to truly appreciate such an opportunity, but I sure wouldn't turn it down either.  I really need some rich friends like that.  Unfortunately, most of our friends are broke-ass horse people who like wine from a box and think Michelob is a high-end beer.

--------------
It's natural to be curious about our world, but the scientific method is just one theory about how to best understand it.  We live in a democracy, which means we should treat every theory equally. - Steven Colbert, I Am America (and So Can You!)

  
Albatrossity2



Posts: 2779
Joined: Mar. 2007

(Permalink) Posted: June 10 2007,18:29   

Quote (carlsonjok @ June 10 2007,18:08)
Also FWIW, I was green with envy at the vertical tasting Albatrossity did.  I am probably not enough of an oneophile to truly appreciate such an opportunity, but I sure wouldn't turn it down either.  I really need some rich friends like that.  Unfortunately, most of our friends are broke-ass horse people who like wine from a box and think Michelob is a high-end beer.

Well, all I have from that tasting is memories, a slightly hardened liver, and the realization that it costs a lot more to drink great wines than I have in my savings account...

Right now, however, I am drinking a quite quaffable Chardonnay (Cambria 2004, Katherine's Vineyard, Santa Maria Valley) and preparing to grill some chicken. Things could definitely be worse than that!

--------------
Flesh of the sky, child of the sky, the mind
Has been obligated from the beginning
To create an ordered universe
As the only possible proof of its own inheritance.
                        - Pattiann Rogers

   
Ichthyic



Posts: 3325
Joined: May 2006

(Permalink) Posted: June 10 2007,18:34   

Quote (Stephen Elliott @ June 10 2007,10:11)
Repent, repent. Stop drinking alcoholic bevereges now!






You are putting the prices up and I am a miser.

no shit!

that pitcher cost me 22.00!

--------------
"And the sea will grant each man new hope..."

-CC

  
Ichthyic



Posts: 3325
Joined: May 2006

(Permalink) Posted: June 10 2007,18:41   

Quote
Well, all I have from that tasting is memories, a slightly hardened liver, and the realization that it costs a lot more to drink great wines than I have in my savings account...


we all drinks da 2 buck chuck round these here parts.

http://en.wikipedia.org/wiki/Charles_Shaw_wine

ahh, good ol trader joes.

--------------
"And the sea will grant each man new hope..."

-CC

  
carlsonjok



Posts: 3324
Joined: May 2006

(Permalink) Posted: June 10 2007,19:33   

Quote (Albatrossity2 @ June 10 2007,18:29)
Well, all I have from that tasting is memories, a slightly hardened liver, and the realization that it costs a lot more to drink great wines than I have in my savings account...

Tell me about it.  I rarely pay more than $30 for a bottle and only rarely, at that.
Quote

Right now, however, I am drinking a quite quaffable Chardonnay (Cambria 2004, Katherine's Vineyard, Santa Maria Valley) and preparing to grill some chicken. Things could definitely be worse than that!

Never been a big Chardonnay fan.  I don't like what oak aging does to a white. If that makes me a pirahna in wine circles, so be it. I tend more to Rieslings, Gewurtztraminers, and Liebfraumilchs.  FWIW, Wine Spectator raved about the 2005 German Rieslings.  They are reasonably priced, too.

--------------
It's natural to be curious about our world, but the scientific method is just one theory about how to best understand it.  We live in a democracy, which means we should treat every theory equally. - Steven Colbert, I Am America (and So Can You!)

  
Albatrossity2



Posts: 2779
Joined: Mar. 2007

(Permalink) Posted: June 10 2007,20:05   

Quote (carlsonjok @ June 10 2007,19:33)
Never been a big Chardonnay fan.  I don't like what oak aging does to a white. If that makes me a pirahna in wine circles, so be it. I tend more to Rieslings, Gewurtztraminers, and Liebfraumilchs.  FWIW, Wine Spectator raved about the 2005 German Rieslings.  They are reasonably priced, too.

I certainly agree, and I avoid over-oaked chardonnays for that reason. This one (Cambria) is not overly oaked. And there are several others that you might try. The Saintsbury (only the Carneros Creek vineyard bottling) is a good example; not a lot of oak, but a hell of a lot of fruit in that one. And there are others; unfortunately the Chardonnay, a good dinner, and a weekend lethargy make it difficult for me to recall them at this very moment  :)

Stay away from the Toasted Head vintages, for sure! Those barrels with toasted heads are gonna give you a fair amount of oak, and if you dislike oakiness, you will find them appalling...

--------------
Flesh of the sky, child of the sky, the mind
Has been obligated from the beginning
To create an ordered universe
As the only possible proof of its own inheritance.
                        - Pattiann Rogers

   
Louis



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(Permalink) Posted: June 11 2007,06:32   

Quote (blipey @ June 10 2007,20:26)
Quote (Louis @ June 10 2007,13:03)
I'm going with:

"Hides behind the couch pretending not to be in until he goes away"

Louis

Damnit, I wanted that one.  If you let me go in with you, you can have 25% of my winnings as well.

25%??? Are you trying to rip me off? I want 10% and not a penny more!

Louis

P.S. D'Oh!

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Bye.

  
Louis



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(Permalink) Posted: June 11 2007,06:33   

Quote (Arden Chatfield @ June 10 2007,20:33)
Quote (Louis @ June 10 2007,12:55)
* I also have Indian whiskey. Yes you read that correctly, Indian whiskey. One of my wife's uncles thinks I like it. The Indians are a wonderful group of people and India is a wonderful nation. Whiskey is not one of their specialities. It is singularly one of the most disgusting things I have ever tasted, but it does light a barbeque very nicely. Whiskey smoked barbeque!

Have your in-laws ever plied you with this?

Not that (They're northern Indians), but sugar cane derived alcohol certainly. And a little drink from Rajastan with opium in it.....

different story for a different day.

Louis

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Bye.

  
Albatrossity2



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(Permalink) Posted: June 11 2007,07:15   

There being no other relevant place to post this note, I'll drop it off here. Tomorrow (Tu June 12) Elizabeth and I are heading to Spartansburg SC for a few days. She is attending and presenting a paper at the ASLE (Assocation for the Study of Literature and the Environment) conference, and I am tagging along to take some hikes, see some birds, and soak in some talks on literature and the environment. My brother and sister-in-law, who live in Carrboro NC, are coming down for a day, so we will be able to get together with them. But if any AtBCers are in the area, or are planning to attend this meeting, drop me a note and perhaps we can get together for a beer. Sorry, I won't be able to pay for a bottle of D'Yquem...

--------------
Flesh of the sky, child of the sky, the mind
Has been obligated from the beginning
To create an ordered universe
As the only possible proof of its own inheritance.
                        - Pattiann Rogers

   
stevestory



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(Permalink) Posted: June 11 2007,07:20   

When you come up to visit them here in Carrboro, let me know.

   
Albatrossity2



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(Permalink) Posted: June 11 2007,09:23   

Quote (stevestory @ June 11 2007,07:20)
When you come up to visit them here in Carrboro, let me know.

Will do; we get back there every couple of years or so. I'm sure you can suggest some good places for libations there!

--------------
Flesh of the sky, child of the sky, the mind
Has been obligated from the beginning
To create an ordered universe
As the only possible proof of its own inheritance.
                        - Pattiann Rogers

   
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 11 2007,09:28   

Quote (Albatrossity2 @ June 11 2007,10:23)
Quote (stevestory @ June 11 2007,07:20)
When you come up to visit them here in Carrboro, let me know.

Will do; we get back there every couple of years or so. I'm sure you can suggest some good places for libations there!

We'll go to Hell.

(Don't look shocked, creationists)

   
Albatrossity2



Posts: 2779
Joined: Mar. 2007

(Permalink) Posted: June 11 2007,09:48   

Quote (stevestory @ June 11 2007,09:28)
 
Quote (Albatrossity2 @ June 11 2007,10:23)
 
Quote (stevestory @ June 11 2007,07:20)
When you come up to visit them here in Carrboro, let me know.

Will do; we get back there every couple of years or so. I'm sure you can suggest some good places for libations there!

We'll go to Hell.

(Don't look shocked, creationists)

I dunno about that He11 place. Not only is it blasphemous, it seems possible that it is run by atheistic communists. Note this cocktail description from their website  
Quote
BAY OF PIGS: Stoli & Bacardi. Viva la revolucion!

Pinkos! Egad!

--------------
Flesh of the sky, child of the sky, the mind
Has been obligated from the beginning
To create an ordered universe
As the only possible proof of its own inheritance.
                        - Pattiann Rogers

   
stevestory



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(Permalink) Posted: June 13 2007,15:27   

my jerk chicken requires chopping into fine bits several ingredients you don't want to contact much. Onions, garlic, and most of all, extremely hot peppers. I don't have a food processor. I'd like one, but I'd rather not either spend $200 for a good one or $20 for a crappy one which'll break in 3 mos. What I do have is a blender. Never used it as a food processor. But, looking at it, I see it has rapidly whirring blades. Think it'll work?

   
Ichthyic



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(Permalink) Posted: June 13 2007,15:31   

depends on the blender, and how fine you want your ingredient "pieces" to be.

hey, if you're having problems with getting caustic plant chemicals on your hands, you can always by a box of disposable latex gloves.

cheap and effective.

--------------
"And the sea will grant each man new hope..."

-CC

  
stevestory



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(Permalink) Posted: June 13 2007,15:42   

I might put an ad on Craigslist for a good used food processor.

   
stevestory



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(Permalink) Posted: June 13 2007,15:44   

gloves are fine. Did I mention I'm extremely lazy? I just want to put everything in a device and mash a button.

   
stevestory



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(Permalink) Posted: June 13 2007,15:51   

Optimally I would just get it at some restaurant. Problem is, most jerk chicken you get is just a dry rub. The type I'm hooked on is a very wet saucy type over rice, kind of like the consistency of curry chicken from an indian place. It's the kind I used to get at Alfie's in Raleigh, which has unfortunately closed down. I can't find it that style anywhere around here, so I'm stuck making it myself.

   
Ichthyic



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(Permalink) Posted: June 13 2007,15:52   

Quote (stevestory @ June 13 2007,15:44)
gloves are fine. Did I mention I'm extremely lazy? I just want to put everything in a device and mash a button.

yup, food processor for you then.

get ye hence to ebay.

do remember you have to keep them clean, though.

there is at least that much effort involved.

oh, and you sometimes will need to change blades for best effect.

--------------
"And the sea will grant each man new hope..."

-CC

  
Ichthyic



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(Permalink) Posted: June 13 2007,15:56   

Quote (stevestory @ June 13 2007,15:51)
Optimally I would just get it at some restaurant. Problem is, most jerk chicken you get is just a dry rub. The type I'm hooked on is a very wet saucy type over rice, kind of like the consistency of curry chicken from an indian place. It's the kind I used to get at Alfie's in Raleigh, which has unfortunately closed down. I can't find it that style anywhere around here, so I'm stuck making it myself.

reminds me quite a lot of my year long efforts to create a decent Thai curry paste from scratch.

finally gave up in favor of buying curry paste from a Thai deli, and then just adding ingredients from that base.

did you know there are over 17 different kinds of curry paste available at a decent Thai deli?

--------------
"And the sea will grant each man new hope..."

-CC

  
stevestory



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(Permalink) Posted: June 13 2007,16:09   

well, I just tested it, and I don't need a food processor. The onion, garlic, and habanero were obliterated in a matter of seconds. Perfect.

   
Ichthyic



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(Permalink) Posted: June 13 2007,16:13   

I'm gettin hungry!

--------------
"And the sea will grant each man new hope..."

-CC

  
stevestory



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(Permalink) Posted: June 13 2007,16:18   

the ingredients were so obliterated, I think I'll go ahead and put the chicken in the blender with the other ingredients. Why spend time chopping it into 50 pieces when I could blend it into 5,000?

   
Arden Chatfield



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(Permalink) Posted: June 13 2007,16:19   

Quote

did you know there are over 17 different kinds of curry paste available at a decent Thai deli?


My favorite Indian spice store in Berkeley has dozens of different kinds of curry pastes. Patak's are really good to start, but they have dozens of other weird imported brands as well. They also have a growing selection of Sri Lankan spices, which are surprisingly different from Indian ones. Just yesterday I bought a bottle of Larich's 'Red Hot Curry Paste' from Sri Lanka, just because it looked intriguing. I'm thinking of taking that one out for a spin with some chicken thighs this weekend.

I hope it's better than this jar of Sri Lankan biryani paste I bought a couple years ago -- salty to the point of inedibility. Ouch.

I also bought some of the spices necesssary for a home-made phaal, having been inspired by Louis.

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"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
Arden Chatfield



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(Permalink) Posted: June 13 2007,16:20   

Quote (stevestory @ June 13 2007,16:18)
the ingredients were so obliterated, I think I'll go ahead and put the chicken in the blender with the other ingredients. Why spend time chopping it into 50 pieces when I could blend it into 5,000?

Then you can just drink the whole thing like a milk shake.  :p

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"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
stevestory



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(Permalink) Posted: June 13 2007,16:22   

that's the consistency it'll be. But then I have to cook it for 30 mins or so.

   
Ichthyic



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Joined: May 2006

(Permalink) Posted: June 13 2007,16:32   

Quote (Arden Chatfield @ June 13 2007,16:19)
Quote

did you know there are over 17 different kinds of curry paste available at a decent Thai deli?


My favorite Indian spice store in Berkeley has dozens of different kinds of curry pastes. Patak's are really good to start, but they have dozens of other weird imported brands as well. They also have a growing selection of Sri Lankan spices, which are surprisingly different from Indian ones. Just yesterday I bought a bottle of Larich's 'Red Hot Curry Paste' from Sri Lanka, just because it looked intriguing. I'm thinking of taking that one out for a spin with some chicken thighs this weekend.

I hope it's better than this jar of Sri Lankan biryani paste I bought a couple years ago -- salty to the point of inedibility. Ouch.

I also bought some of the spices necesssary for a home-made phaal, having been inspired by Louis.

heh.

funny you should mention Berkeley, as the Thai deli on University Ave. is where I used to buy my Thai curry paste.

--------------
"And the sea will grant each man new hope..."

-CC

  
Arden Chatfield



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Joined: Jan. 2006

(Permalink) Posted: June 13 2007,16:51   

Quote

funny you should mention Berkeley, as the Thai deli on University Ave. is where I used to buy my Thai curry paste.


This place is on University, too, next to San Pablo.

Whatever else you think about Berkeley, it's a foodie's paradise.

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"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
Ichthyic



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(Permalink) Posted: June 13 2007,16:53   

no argument there.

best delis AND bookstores of any place I have ever lived.

speaking of which...

Is Moe's books still around?

--------------
"And the sea will grant each man new hope..."

-CC

  
blipey



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(Permalink) Posted: June 13 2007,16:58   

You kidding?  I was in the Bay Area for 2 weeks and I never looked you up!  Jeebus, I'm a moron.

--------------
But I get the trick question- there isn't any such thing as one molecule of water. -JoeG

And scientists rarely test theories. -Gary Gaulin

   
Ichthyic



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(Permalink) Posted: June 13 2007,17:05   

I know we had a "where are you" thread a while back.

might be a good thing to resurrect and sticky that sucker, so those on travels might get an idea of who might be hanging at their destinations.

--------------
"And the sea will grant each man new hope..."

-CC

  
Arden Chatfield



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Joined: Jan. 2006

(Permalink) Posted: June 13 2007,17:06   

Quote (Ichthyic @ June 13 2007,16:53)
no argument there.

best delis AND bookstores of any place I have ever lived.

speaking of which...

Is Moe's books still around?

Yes, but Cody's folded. :(

The Telegraph district is looking a bit raggedy-ass these days. More than usual.

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"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
Arden Chatfield



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Joined: Jan. 2006

(Permalink) Posted: June 13 2007,17:07   

Quote (blipey @ June 13 2007,16:58)
You kidding?  I was in the Bay Area for 2 weeks and I never looked you up!  Jeebus, I'm a moron.

Hey, and I wouldn't have even pointed a gun at you!

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"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
Ichthyic



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(Permalink) Posted: June 13 2007,17:07   

Quote
The Telegraph district is looking a bit raggedy-ass these days. More than usual.


inevitable.

it was being torn apart by the introduction of chain stores starting in the mid 80's, and it was just getting worse by the time I left in the early 90's.

*sigh*

--------------
"And the sea will grant each man new hope..."

-CC

  
Ichthyic



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(Permalink) Posted: June 13 2007,17:11   

I've been thinking about a last trip to berkeley to see how the new life-sciences building and library worked out; see what remains of the people I studied with while I was there.

I think Doug Long still hangs around the paleo dept., and I'm reasonably sure Roy Caldwell is still there in the "integrative biology" dept.

need more reliable transportation than i have at the moment though.

--------------
"And the sea will grant each man new hope..."

-CC

  
Louis



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(Permalink) Posted: June 14 2007,04:36   

Quote
I also bought some of the spices necesssary for a home-made phaal, having been inspired by Louis.


NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!!!!! MAN WAS NOT MEANT TO MEDDLE IN THESE MATTERS!!!!!

You know the saying:

Don't let the bottom fall out of your world. Have a phall and let the world fall out of your bottom.

Louis

P.S. If you absolutely, positively have to do this to your insides I have two recommendations: 1) buy/make some lassi and get hold of at least 2 litres of cheap lager, preferably Indian lager. These are the only things to quench the fires  successfully. 2) Put a roll of toilet paper in the fridge at least 3 hours before eating. I am not joking. Preferably use one of those aloe vera infused luxury ones that will leave cooling balm on your brown eye. I really am serious about this. A properly made phall is part of India's revenge on Britain and as such is classified under the Geneva convention as a chemical weapon. If, when said curry has passed through to the latter stages of your digestive tract, you are not found crying like a 5 year old girl with a skinned knee and holding onto the toilet with molten lava shooting out of your arse, then you will have earned my eternal digestive respect! Good luck soldier. Stiff upper (?) lip!

--------------
Bye.

  
Arden Chatfield



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(Permalink) Posted: June 14 2007,09:25   

Quote (Louis @ June 14 2007,04:36)
 
Quote
I also bought some of the spices necesssary for a home-made phaal, having been inspired by Louis.


NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!!!!! MAN WAS NOT MEANT TO MEDDLE IN THESE MATTERS!!!!!

You know the saying:

Don't let the bottom fall out of your world. Have a phall and let the world fall out of your bottom.

Louis

P.S. If you absolutely, positively have to do this to your insides I have two recommendations: 1) buy/make some lassi and get hold of at least 2 litres of cheap lager, preferably Indian lager. These are the only things to quench the fires  successfully. 2) Put a roll of toilet paper in the fridge at least 3 hours before eating. I am not joking. Preferably use one of those aloe vera infused luxury ones that will leave cooling balm on your brown eye.

"I walked in to a burnin' ring of fire..."

(Wow, two Johnny Cash references on ATBC in one day! What are the odds?)

 
Quote
I really am serious about this. A properly made phall is part of India's revenge on Britain and as such is classified under the Geneva convention as a chemical weapon. If, when said curry has passed through to the latter stages of your digestive tract, you are not found crying like a 5 year old girl with a skinned knee and holding onto the toilet with molten lava shooting out of your arse, then you will have earned my eternal digestive respect! Good luck soldier. Stiff upper (?) lip!


Now, you see, Louis, talk like this just makes me want to do it all the more!

(You can expect to hear from my lawyers in the morning.)

--------------
"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
stevestory



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(Permalink) Posted: June 14 2007,18:36   

tonight's libations: Twisted Tea and Corona.

   
Arden Chatfield



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Joined: Jan. 2006

(Permalink) Posted: June 14 2007,18:50   

Quote (stevestory @ June 13 2007,15:51)
Optimally I would just get it at some restaurant. Problem is, most jerk chicken you get is just a dry rub. The type I'm hooked on is a very wet saucy type over rice, kind of like the consistency of curry chicken from an indian place. It's the kind I used to get at Alfie's in Raleigh, which has unfortunately closed down. I can't find it that style anywhere around here, so I'm stuck making it myself.

So how did your jerk chicken come out?

--------------
"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
stevestory



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(Permalink) Posted: June 14 2007,18:59   

I wound up putting the chicken in the blender too. so the recipe was something like

1 cup chicken broth
1 cup tomato paste
1/4 tsp of cloves, cinammon, nutmeg, and ginger
1 tsp allspice
1 scotch bonnet pepper
1 habanero pepper
1 tsp ground pepper
1 clove garlic
1 tbsp oil
1 red onion damn near liquified in the blender
1 chicken breast, ditto

simmer for about an hour on the stove, serve over rice.

it was soooo good. Not quite hot enough. liquifying the chicken made the whole dish a real smooth sauce. It was actually really tasty. Simmering the sauce for an hour, with a whole, liquified onion in there and a clove of garlic, and no top on so it would reduce to a nice thick sauce, kind of pissed my roommate off, and she aired out the apartment today.

   
Arden Chatfield



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(Permalink) Posted: June 14 2007,19:07   

Quote (stevestory @ June 14 2007,18:59)
I wound up putting the chicken in the blender too. so the recipe was something like

1 cup chicken broth
1 cup tomato paste
1/4 tsp of cloves, cinammon, nutmeg, and ginger
1 tsp allspice
1 scotch bonnet pepper
1 habanero pepper
1 tsp ground pepper
1 clove garlic
1 tbsp oil
1 red onion damn near liquified in the blender
1 chicken breast, ditto

simmer for about an hour on the stove, serve over rice.

it was soooo good. Not quite hot enough. liquifying the chicken made the whole dish a real smooth sauce. It was actually really tasty. Simmering the sauce for an hour, with a whole, liquified onion in there and a clove of garlic, and no top on so it would reduce to a nice thick sauce, kind of pissed my roommate off, and she aired out the apartment today.

Sounds yummy, I may well try that recipe!

(Tho I'd probably triple the garlic, use a yellow onion instead, and I dunno about liquifying the chicken like you did.)

You actually ascertained that there's a difference between scotch bonnets and habaneros?

(And one habanero and one scotch bonnet and it wasn't hot enough??? How'd that happen?)

--------------
"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
stevestory



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Joined: Oct. 2005

(Permalink) Posted: June 14 2007,19:23   

Quote (Arden Chatfield @ June 14 2007,20:07)
(And one habanero and one scotch bonnet and it wasn't hot enough??? How'd that happen?)

You know this stuff?



I can drink that straight up. The two peppers distributed over a total of about 3 cups of sauce wasn't hot enough. It's hot enough when my scalp starts sweating.
Quote

(Tho I'd probably triple the garlic, use a yellow onion instead, and I dunno about liquifying the chicken like you did.)

You actually ascertained that there's a difference between scotch bonnets and habaneros?


Yeah, more garlic is always good. And don't liquify the chicken. The smoothness was nice, but you want some texture. don't liquify the onion either, same reason.

There's a little bit of a difference between the habanero and the scotch bonnet. Not much. Really the only two essential ingredients to jerk is allspice and any retarded-hot pepper.

Edited by stevestory on June 14 2007,20:25

   
snoeman



Posts: 109
Joined: April 2006

(Permalink) Posted: June 14 2007,19:46   

Quote (stevestory @ June 14 2007,19:23)
Quote (Arden Chatfield @ June 14 2007,20:07)
(And one habanero and one scotch bonnet and it wasn't hot enough??? How'd that happen?)

You know this stuff?



I can drink that straight up. The two peppers distributed over a total of about 3 cups of sauce wasn't hot enough. It's hot enough when my scalp starts sweating.
 
Quote

(Tho I'd probably triple the garlic, use a yellow onion instead, and I dunno about liquifying the chicken like you did.)

You actually ascertained that there's a difference between scotch bonnets and habaneros?


Yeah, more garlic is always good. And don't liquify the chicken. The smoothness was nice, but you want some texture. don't liquify the onion either, same reason.

There's a little bit of a difference between the habanero and the scotch bonnet. Not much. Really the only two essential ingredients to jerk is allspice and any retarded-hot pepper.

The liquefaction of your onions is why you might reconsider investing in a food processor.  They tend to be better for keeping stuff chunky.  Blenders are much better for creating smoother sauces, soups, etc.

  
stevestory



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(Permalink) Posted: June 14 2007,19:47   

that is for sure

   
stevestory



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Joined: Oct. 2005

(Permalink) Posted: June 14 2007,19:51   

Quote
Edited by stevestory on June 14 2007,20:25


:angry:

I don't like this "Edited..." business. I should be allowed to make sneaky changes later on to thwart my enemies. It's almost as if the site admins here decided that with power should come...should come...some kind of like obligation to do the right thing, if there's a word for that.

Edited by stevestory on June 14 2007,20:52

   
Arden Chatfield



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(Permalink) Posted: June 14 2007,21:21   

Quote (stevestory @ June 14 2007,19:23)
 
Quote (Arden Chatfield @ June 14 2007,20:07)
(And one habanero and one scotch bonnet and it wasn't hot enough??? How'd that happen?)

You know this stuff?



I can drink that straight up. The two peppers distributed over a total of about 3 cups of sauce wasn't hot enough. It's hot enough when my scalp starts sweating.
   
Quote

(Tho I'd probably triple the garlic, use a yellow onion instead, and I dunno about liquifying the chicken like you did.)

You actually ascertained that there's a difference between scotch bonnets and habaneros?


Yeah, more garlic is always good. And don't liquify the chicken. The smoothness was nice, but you want some texture. don't liquify the onion either, same reason.

There's a little bit of a difference between the habanero and the scotch bonnet. Not much. Really the only two essential ingredients to jerk is allspice and any retarded-hot pepper.

Is that supposed to be regular Tabasco sauce or their habanero sauce? Regular Tabasco is warm but not all that hot.

Well, clearly, you're going to have to keep upping the dosage with the habaneros. Try four next time.  :p

My philosophy with garlic is that it's almost impossible to put in too much garlic.

--------------
"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
blipey



Posts: 2061
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(Permalink) Posted: June 14 2007,23:08   

Quote

You actually ascertained that there's a difference between scotch bonnets and habaneros?


There is, technically, a difference.  There are insane people out there who think that habaneros aren't hot enough.  Actually, depending on flavor of dish I might be one of those people.

Anywho, scotch bonnets are the result of habaneros that have  been specially engineered to be hotter.  I believe they are about the 3rd hottest pepper around now.  The habanero species is not as hot a the bird pepper species: pequin, etc.

There are several varieties of habanero and bird peppers.

--------------
But I get the trick question- there isn't any such thing as one molecule of water. -JoeG

And scientists rarely test theories. -Gary Gaulin

   
Ichthyic



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Joined: May 2006

(Permalink) Posted: June 14 2007,23:43   

Quote
There are insane people out there who think that habaneros aren't hot enough


Guatemalan Insanity Peppers, baby!

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"And the sea will grant each man new hope..."

-CC

  
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 14 2007,23:44   

Quote (blipey @ June 14 2007,23:08)
 
Quote

You actually ascertained that there's a difference between scotch bonnets and habaneros?


There is, technically, a difference.  There are insane people out there who think that habaneros aren't hot enough.  Actually, depending on flavor of dish I might be one of those people.

Anywho, scotch bonnets are the result of habaneros that have  been specially engineered to be hotter.  I believe they are about the 3rd hottest pepper around now.  The habanero species is not as hot a the bird pepper species: pequin, etc.

There are several varieties of habanero and bird peppers.

This little rascal is sposta be the hottest pepper in the world.



--------------
"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 15 2007,04:15   

Wiggum: Afternoon, Homer.  Care for some chili?  I've added an extra ingredient just for you. The merciless peppers of Quetzlzacatenango! Grown deep in the jungle primeval by the inmates of a Guatemalan insane asylum.
Homer: Uh, Wiggy?  My chili's getting cold.

   
blipey



Posts: 2061
Joined: June 2006

(Permalink) Posted: June 15 2007,04:52   

Quote (Arden Chatfield @ June 14 2007,23:44)
Quote (blipey @ June 14 2007,23:08)
   
Quote

You actually ascertained that there's a difference between scotch bonnets and habaneros?


There is, technically, a difference.  There are insane people out there who think that habaneros aren't hot enough.  Actually, depending on flavor of dish I might be one of those people.

Anywho, scotch bonnets are the result of habaneros that have  been specially engineered to be hotter.  I believe they are about the 3rd hottest pepper around now.  The habanero species is not as hot a the bird pepper species: pequin, etc.

There are several varieties of habanero and bird peppers.

This little rascal is sposta be the hottest pepper in the world.

Jumping Jeebus on a pogo stick, that's hot.  That's twice as hot as anything I've ever put in my mouth...ack, I mean, uh...ooooh

--------------
But I get the trick question- there isn't any such thing as one molecule of water. -JoeG

And scientists rarely test theories. -Gary Gaulin

   
Louis



Posts: 6436
Joined: Jan. 2006

(Permalink) Posted: June 15 2007,06:54   

Ok chilli lovers, prepare to go green with envy and also glow with pride. I have learned something from you today about chillis, that this Naga chilli is the hottest in the world and that it has an almost as hot offspring.

That offspring, the Dorset Naga, is grown in Dorset, UK. My home county and where I played merrily as a boy, romping through fields, streams and such like. By happy coincidence I am off there this very evening to see Mama and Papa. The place where these Dorset Nagas are grown is a mere few miles from my house. I shall purchase some of these beauties and make my report next week.

Added in edit: Bugger, having read further I shall have to wait until July. Not only that, but they only ship in the UK. Into each life a little rain must fall

In the meantime, you poor saps with no Dorset heritage can order them online.

http://www.peppersbypost.biz/

Louis

--------------
Bye.

  
Stephen Elliott



Posts: 1754
Joined: Oct. 2005

(Permalink) Posted: June 15 2007,13:35   

Quote (Louis @ June 14 2007,04:36)
 
Quote
I also bought some of the spices necesssary for a home-made phaal, having been inspired by Louis.

... Have a phall and let the world fall out of your bottom.

Louis...

Ya know, I cannot for the life of me work out why someone would eat a phall (or something similar). Actually I can understand why someone would do it once but a repeat performance is a mystery to me. They are bleedin horrible! You could be eating damn near anything. The only clue to the contents is in the consistency as I can't taste a bleedin thing cept HEAT!

Red flush to the skin, eyes watering, profuse sweating, inability to sit still, heart palpitations etc. And the worst part is yet to come as that happens when the meal exits your body.

  
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 15 2007,14:32   

Quote
Red flush to the skin, eyes watering, profuse sweating, inability to sit still, heart palpitations etc. And the worst part is yet to come as that happens when the meal exits your body.


So it's just like falling in love, then!

--------------
"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
Stephen Elliott



Posts: 1754
Joined: Oct. 2005

(Permalink) Posted: June 15 2007,14:38   

Quote (Arden Chatfield @ June 15 2007,14:32)
Quote
Red flush to the skin, eyes watering, profuse sweating, inability to sit still, heart palpitations etc. And the worst part is yet to come as that happens when the meal exits your body.


So it's just like falling in love, then!

Falling in love is probably worse. The symptoms last way longer.

  
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 16 2007,19:51   

Lunch today: chorizo burrito from Carrburritos. Salsa fresca because I just wasn't feeling in the mood for heat. Dinner drinks: Smirnoff Hard Green Tea for the first time. Not bad.

Edited by stevestory on June 16 2007,20:53

   
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 16 2007,20:19   

Well, I finally put that Sri Lankan 'Larich's Red Hot Curry Paste' to use with a bunch of chicken thighs. The intructions said use one tablespoon, but that sounded like way too little, so I used about 4 tablespoons. The instructions also said "add a tablepoon of chili powder if you wish", but I felt sure that mere chili powder would get totally drowned in the face of curry paste, so instead I added a tablepoon of cayenne pepper, in case the paste wasn't hot. Sri Lankan curry paste is real different from Indian curry paste, and smells like no Indian restaurant I've ever been to. The salient difference is supposed to be that they roast their curry powder before using it, which actually makes a big difference. Also, you can really taste the black pepper in Sri Lankan curries, which isn't very Indian (in my limited experience).

Oh yes, and I also had a yellow onion which I put through a blender. Turned it to liquid in 30 seconds, which was great, since I wanted the onion taste but didn't need onion texture. And I fucking hate chopping onions by hand. I think I'll do it that way from now on.

The result: it was really good, and seriously hot, to the level of scalp-sweating, but not to an unmanageable level. I downed two large glasses of milk, but the heat wasn't a deal breaker and I enjoyed it. (And my wife seemed to like it fine, too.) And, I felt quite vindicated in my impulse to quadruple the amount of paste and to replace the wimpy old chili powder with straightup cayenne. If I'd followed the recipe to the letter, it would have only been a little warm. Hmph.

I was considering trying to make a toned-down phaal tonight, but I don't have any habaneros, onions or coriander, so I'm thinking of going with this, instead, as a good lazy man's option.

I know using curry pastes wouldn't impress a purist or a real Indian cook, but if your cooking skill levels are as mediocre as mine, they're a total boon. Totally scratches your itch for something good 'n hot.

--------------
"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 16 2007,20:30   

I like making some things by hand. Prepackaged things can be good too. I have known obsessive foodies who were nuts about purity. I like a certain balance. A good cost/benefit ratio. It is worth making my own tacos instead of going to taco bell. It is not worth making my own flour tortillas vs buying them at a grocery store.

I was telling a friend about my jerk chicken experiments. "Do you use Wood(something) jerk seasoning?" she asked. "No." "How about Plutos?" "No, I blended the spices from scratch." "Oh. My mom was from Jamaica. Real Jamaicans never make it from scratch."

   
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 16 2007,20:38   

Quote (Arden Chatfield @ June 16 2007,21:19)
Well, I finally put that Sri Lankan 'Larich's Red Hot Curry Paste' to use with a bunch of chicken thighs. The intructions said use one tablespoon, but that sounded like way too little, so I used about 4 tablespoons. The instructions also said "add a tablepoon of chili powder if you wish", but I felt sure that mere chili powder would get totally drowned in the face of curry paste, so instead I added a tablepoon of cayenne pepper, in case the paste wasn't hot. Sri Lankan curry paste is real different from Indian curry paste, and smells like no Indian restaurant I've ever been to. The salient difference is supposed to be that they roast their curry powder before using it, which actually makes a big difference. Also, you can really taste the black pepper in Sri Lankan curries, which isn't very Indian (in my limited experience).

Oh yes, and I also had a yellow onion which I put through a blender. Turned it to liquid in 30 seconds, which was great, since I wanted the onion taste but didn't need onion texture. And I fucking hate chopping onions by hand. I think I'll do it that way from now on.

The result: it was really good, and seriously hot, to the level of scalp-sweating, but not to an unmanageable level. I downed two large glasses of milk, but the heat wasn't a deal breaker and I enjoyed it. (And my wife seemed to like it fine, too.) And, I felt quite vindicated in my impulse to quadruple the amount of paste and to replace the wimpy old chili powder with straightup cayenne. If I'd followed the recipe to the letter, it would have only been a little warm. Hmph.

I was considering trying to make a toned-down phaal tonight, but I don't have any habaneros, onions or coriander, so I'm thinking of going with this, instead, as a good lazy man's option.

I know using curry pastes wouldn't impress a purist or a real Indian cook, but if your cooking skill levels are as mediocre as mine, they're a total boon. Totally scratches your itch for something good 'n hot.

I hate chopping onions too. the blender is really good for the onion if you have a liquid to blend it in. Next time I make it I'm going to blend the onion again but not the chicken. The chicken bits will give it the desired texture.  

Quote
The result: it was really good, and seriously hot, to the level of scalp-sweating, but not to an unmanageable level.


Perfect.

The only problem with my jerk chickn is, I used a whole red onion. After simmering for about 2 hrs, the onion infused the whole dish with too much sweetness. I think next time I'll modify that somehow.

Edited by stevestory on June 16 2007,21:40

   
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 16 2007,21:13   

Quote
I hate chopping onions too. the blender is really good for the onion if you have a liquid to blend it in. Next time I make it I'm going to blend the onion again but not the chicken. The chicken bits will give it the desired texture.  


When I get the habaneros, I think I'll just toss them in the blender too, along with the onions and garlic. We all know how risky handling habaneros is, even with gloves (don't scratch your eyes, careful next time you blow your nose or pee, etc., etc.). That whole Level-2 Biohazard problem is solved if you can just yank the stems and drop the little bastids into the hopper.

 
Quote

The only problem with my jerk chicken is, I used a whole red onion. After simmering for about 2 hrs, the onion infused the whole dish with too much sweetness. I think next time I'll modify that somehow.


I personally would use a yellow onion. I like red onions raw, but I don't cook with them. Try that and see if it makes a difference.

Speaking of chopped, raw red onions, try squeezing lime juice onto them, like they do in my local favorite Pakistani restaurant. Friggin rawks.

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"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 16 2007,21:19   

I haven't had enough onions to know what the taste differences are between white, yellow, and red. I think I just started using reds because they look a lot sexier. You'd use yellow?

   
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 16 2007,21:21   

Quote (stevestory @ June 16 2007,21:19)
I haven't had enough onions to know what the taste differences are between white, yellow, and red. I think I just started using reds because they look a lot sexier. You'd use yellow?

I prefer those big fat Texas yellow onions. Vastly less sweet than red onions, just pure onion taste.

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"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 16 2007,21:23   

Thanks, I'm definitely changing onions.

   
Richardthughes



Posts: 10326
Joined: Jan. 2006

(Permalink) Posted: June 16 2007,22:29   

Quote (Arden Chatfield @ June 15 2007,14:32)
Quote
Red flush to the skin, eyes watering, profuse sweating, inability to sit still, heart palpitations etc. And the worst part is yet to come as that happens when the meal exits your body.


So it's just like falling in love, then!

HAR HAR. JUST WEIGHT TILL YOU PUT IT UP YOU'RE BUM, TARDEN CHATTERBOX. I NO ABOUT YOUR SORT OFF LOVE.

PS HOMO.

--------------
"Richardthughes, you magnificent bastard, I stand in awe of you..." : Arden Chatfield
"You magnificent bastard! " : Louis
"ATBC poster child", "I have to agree with Rich.." : DaveTard
"I bow to your superior skills" : deadman_932
"...it was Richardthughes making me lie in bed.." : Kristine

  
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 16 2007,23:06   

Quote (Richardthughes @ June 16 2007,22:29)
Quote (Arden Chatfield @ June 15 2007,14:32)
 
Quote
Red flush to the skin, eyes watering, profuse sweating, inability to sit still, heart palpitations etc. And the worst part is yet to come as that happens when the meal exits your body.


So it's just like falling in love, then!

HAR HAR. JUST WEIGHT TILL YOU PUT IT UP YOU'RE BUM, TARDEN CHATTERBOX. I NO ABOUT YOUR SORT OFF LOVE.

PS HOMO.

HO HO. I BET THIS GUYS TALKING ABOUT YOU. K BAI.

:angry:

--------------
"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
Stephen Elliott



Posts: 1754
Joined: Oct. 2005

(Permalink) Posted: June 17 2007,16:12   

Quote (Arden Chatfield @ June 16 2007,20:19)
Well, I finally put that Sri Lankan 'Larich's Red Hot Curry Paste' to use with a bunch of chicken thighs. The intructions said use one tablespoon, but that sounded like way too little, so I used about 4 tablespoons. The instructions also said "add a tablepoon of chili powder if you wish", but I felt sure that mere chili powder would get totally drowned in the face of curry paste, so instead I added a tablepoon of cayenne pepper, in case the paste wasn't hot. Sri Lankan curry paste is real different from Indian curry paste, and smells like no Indian restaurant I've ever been to. The salient difference is supposed to be that they roast their curry powder before using it, which actually makes a big difference. Also, you can really taste the black pepper in Sri Lankan curries, which isn't very Indian (in my limited experience).

Oh yes, and I also had a yellow onion which I put through a blender. Turned it to liquid in 30 seconds, which was great, since I wanted the onion taste but didn't need onion texture. And I fucking hate chopping onions by hand. I think I'll do it that way from now on.

The result: it was really good, and seriously hot, to the level of scalp-sweating, but not to an unmanageable level. I downed two large glasses of milk, but the heat wasn't a deal breaker and I enjoyed it. (And my wife seemed to like it fine, too.) And, I felt quite vindicated in my impulse to quadruple the amount of paste and to replace the wimpy old chili powder with straightup cayenne. If I'd followed the recipe to the letter, it would have only been a little warm. Hmph.

I was considering trying to make a toned-down phaal tonight, but I don't have any habaneros, onions or coriander, so I'm thinking of going with this, instead, as a good lazy man's option.

I know using curry pastes wouldn't impress a purist or a real Indian cook, but if your cooking skill levels are as mediocre as mine, they're a total boon. Totally scratches your itch for something good 'n hot.

I am baffled. Is the reason you dislike chopping onions by hand because they cause a mild irritaion to your eyes? If so, why eat stupidly hot dishes?

Another question. What is the difference between cayenne pepper and chile powder? I think a difference exists but on reading how the spices are made they sound the same.

  
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 17 2007,17:18   

Quote
I am baffled. Is the reason you dislike chopping onions by hand because they cause a mild irritaion to your eyes? If so, why eat stupidly hot dishes?


It's not only that, it's also the chopping is a nuisance.

The difference is that the taste of hot foods is pleasant, while onions burning your eyes is not. The two sensations don't have much in common.

Quote

Another question. What is the difference between cayenne pepper and chile powder? I think a difference exists but on reading how the spices are made they sound the same.


Cayenne pepper contains only ground cayenne pepper, while what's called 'chili powder' in the US is a spice mix which also includes other things, like cumin, garlic and oregano. It's nowhere near as hot as straightup cayenne pepper. Trust me.

--------------
"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 17 2007,17:53   

Quote (Stephen Elliott @ June 17 2007,17:12)
I am baffled. Is the reason you dislike chopping onions by hand because they cause a mild irritaion to your eyes? If so, why eat stupidly hot dishes?

Well...uh...um...because Shut Up, that's why.

:angry:

   
Stephen Elliott



Posts: 1754
Joined: Oct. 2005

(Permalink) Posted: June 17 2007,18:07   

Quote (Arden Chatfield @ June 17 2007,17:18)
Quote
I am baffled. Is the reason you dislike chopping onions by hand because they cause a mild irritaion to your eyes? If so, why eat stupidly hot dishes?


It's not only that, it's also the chopping is a nuisance.

The difference is that the taste of hot foods is pleasant, while onions burning your eyes is not. The two sensations don't have much in common.

 
Quote

Another question. What is the difference between cayenne pepper and chile powder? I think a difference exists but on reading how the spices are made they sound the same.


Cayenne pepper contains only ground cayenne pepper, while what's called 'chili powder' in the US is a spice mix which also includes other things, like cumin, garlic and oregano. It's nowhere near as hot as straightup cayenne pepper. Trust me.

Bah Humbug. Onion is best eaten raw and only white onions need aply (with the exception of Fajitas). I delight in the texture of raw onion (just love the way they crunch). Cooked onions tend to be too soft.

Saying that. For certain meats I do like the flavour of cooking them with onions. I then prefer to throw the cooked onion away and eat the meat with raw onion garnish. Lovely.

As to Cayenne peper. I love it. Particularly on mild piza. Cayenne pepper tends to "enliven" my lips where "chile powder" doesn't.

  
Stephen Elliott



Posts: 1754
Joined: Oct. 2005

(Permalink) Posted: June 17 2007,18:11   

Quote (stevestory @ June 17 2007,17:53)
Quote (Stephen Elliott @ June 17 2007,17:12)
I am baffled. Is the reason you dislike chopping onions by hand because they cause a mild irritaion to your eyes? If so, why eat stupidly hot dishes?

Well...uh...um...because Shut Up, that's why.

:angry:

Sorry. I forgot to shut -up.

  
snoeman



Posts: 109
Joined: April 2006

(Permalink) Posted: June 17 2007,18:16   

Menu tonight:

Grilled Copper River King salmon
Braised kale with bacon and balsamic
Yukon Gold mashed potatoes

  
Crabby Appleton



Posts: 250
Joined: May 2006

(Permalink) Posted: June 18 2007,02:45   

Been a while since I've posted here but the discussion about onions lit a bulb in my head about what to do with the last Vidalias from this year (The color of an onion has nothing to do with whether it's sweet or not).

I find chopping onions, garlic and other veg relaxing in a mindless sort of way so I ransacked the larder last night and made some olive relish and tonight the missus and I ate muffaletas.

I'd have put on a seersucker suit if I'd owned one.

I also confirmed (at least to my feeble taste buds) that Fat Tire Amber Ale is distinctly different in 12 oz and 24 oz bottles. The 12 oz bottles seem to be hoppier and less malty. My preference is for the 24 oz bottle flavor which is out of character for me.

  
Louis



Posts: 6436
Joined: Jan. 2006

(Permalink) Posted: June 18 2007,04:51   

{Just waiting for July and those Dorset Nagas}

I will post before and after photos!

Louis

--------------
Bye.

  
deejay



Posts: 113
Joined: June 2006

(Permalink) Posted: June 18 2007,10:48   

Quote (stevestory @ June 17 2007,17:53)
   
Quote (Stephen Elliott @ June 17 2007,17:12)
I am baffled. Is the reason you dislike chopping onions by hand because they cause a mild irritaion to your eyes? If so, why eat stupidly hot dishes?

Well...uh...um...because Shut Up, that's why.

:angry:

Why onions make you cry

One thing the article doesn't mention is that you can prevent the sulfuric acid from forming on the moisture on your eyes by running the onion under water for a second or two.  The sulfuric acid will form mostly in the water on the onion rather than on your eyes.  

I've had good luck with this, but mostly I just try to chop faster.  I didn't spend all that money on my knives just so that they'd look good hanging on a magnetic holder.  Well, maybe in part  ;) , but I do like to think I'm halfway decent with them.  And cleaning a knife is a lot easier than cleaning a food processor.  

One other downside to the rinsing technique is that if you're making a salad, it's nice to have dry ingredients so that the dressing clings better.  I go through enough paper towels patting down the lettuce after rinsing the dirt off the "prewashed" stuff I buy, and having wet onions means having one more thing to dry off.

  
deejay



Posts: 113
Joined: June 2006

(Permalink) Posted: June 18 2007,10:56   

Quote (stevestory @ June 15 2007,04:15)
Wiggum: Afternoon, Homer.  Care for some chili?  I've added an extra ingredient just for you. The merciless peppers of Quetzlzacatenango! Grown deep in the jungle primeval by the inmates of a Guatemalan insane asylum.
Homer: Uh, Wiggy?  My chili's getting cold.

From the same episode, after Homer is able to down the peppers by coating his throat with melted candle wax:

 
Quote
Nice try, Chief Wiggum.  Don't quit your day job.  Whatever that is.


I think of this line every time I see Dembski fall flat on his face with a new post about how ID is growing by leaps and bounds.

  
Stephen Elliott



Posts: 1754
Joined: Oct. 2005

(Permalink) Posted: June 18 2007,11:26   

Quote (deejay @ June 18 2007,10:48)
Why onions make you cry

Wow!
Mouth breathers is a term used here to indicate sub-normal intelligence. Seems (from the link) they have the edge when it comes to smarts.

  
deejay



Posts: 113
Joined: June 2006

(Permalink) Posted: June 18 2007,11:47   

Quote (Stephen Elliott @ June 18 2007,11:26)
 
Quote (deejay @ June 18 2007,10:48)
Why onions make you cry

Wow!


Yeah, that is a sorry-ass article.  My bad for even linking to it.

 
Quote (Stephen Elliott @ June 18 2007,11:26)
Mouth breathers is a term used here to indicate sub-normal intelligence. Seems (from the link) they have the edge when it comes to smarts.


Check out #7 on this list

  
Alan Fox



Posts: 1373
Joined: Aug. 2005

(Permalink) Posted: June 18 2007,15:11   

Quote (Louis @ June 17 2007,23:51)
{Just waiting for July and those Dorset Nagas}

I will post before and after photos!

Louis

Looking forward to seeing this, you mad, impetuous fool!

  
Richardthughes



Posts: 10326
Joined: Jan. 2006

(Permalink) Posted: June 18 2007,15:16   

Quote (Alan Fox @ June 18 2007,15:11)
Quote (Louis @ June 17 2007,23:51)
{Just waiting for July and those Dorset Nagas}

I will post before and after photos!

Louis

Looking forward to seeing this, you mad, impetuous fool!

HOT PEPPERS YES, HOT MILFS NO.

ALAN, WHAT A WORLD YOU LIVE IN.

--------------
"Richardthughes, you magnificent bastard, I stand in awe of you..." : Arden Chatfield
"You magnificent bastard! " : Louis
"ATBC poster child", "I have to agree with Rich.." : DaveTard
"I bow to your superior skills" : deadman_932
"...it was Richardthughes making me lie in bed.." : Kristine

  
Alan Fox



Posts: 1373
Joined: Aug. 2005

(Permalink) Posted: June 18 2007,15:32   

Quote (Richardthughes @ June 18 2007,10:16)
   
Quote (Alan Fox @ June 18 2007,15:11)
   
Quote (Louis @ June 17 2007,23:51)
{Just waiting for July and those Dorset Nagas}

I will post before and after photos!

Louis

Looking forward to seeing this, you mad, impetuous fool!

HOT PEPPERS YES, HOT MILFS NO.

ALAN, WHAT A WORLD YOU LIVE IN.


Yeah, I'm so damn lucky! :D  BTW may I interject Balti?

  
Richardthughes



Posts: 10326
Joined: Jan. 2006

(Permalink) Posted: June 18 2007,15:41   

Quote (Alan Fox @ June 18 2007,15:32)
Quote (Richardthughes @ June 18 2007,10:16)
   
Quote (Alan Fox @ June 18 2007,15:11)
     
Quote (Louis @ June 17 2007,23:51)
{Just waiting for July and those Dorset Nagas}

I will post before and after photos!

Louis

Looking forward to seeing this, you mad, impetuous fool!

HOT PEPPERS YES, HOT MILFS NO.

ALAN, WHAT A WORLD YOU LIVE IN.


Yeah, I'm so damn lucky! :D  BTW may I interject Balti?

Sparkhill Baltis. Magic. It means "bucket", dontchaknow. Finally Birmingham has a redeeming quality.





B B B B Birmingham!

--------------
"Richardthughes, you magnificent bastard, I stand in awe of you..." : Arden Chatfield
"You magnificent bastard! " : Louis
"ATBC poster child", "I have to agree with Rich.." : DaveTard
"I bow to your superior skills" : deadman_932
"...it was Richardthughes making me lie in bed.." : Kristine

  
Alan Fox



Posts: 1373
Joined: Aug. 2005

(Permalink) Posted: June 18 2007,15:50   

Quote
Sparkhill Baltis.


The Paradise, Stoney Lane, for example. My favourite was a place in Moseley where the proprietor explained the correct use of kulfi ice cream (to be applied the next morning as a poultice).

  
Richardthughes



Posts: 10326
Joined: Jan. 2006

(Permalink) Posted: June 18 2007,15:52   

Quote (Alan Fox @ June 18 2007,15:50)
Quote
Sparkhill Baltis.


The Paradise, Stoney Lane, for example. My favourite was a place in Moseley where the proprietor explained the correct use of kulfi ice cream (to be applied the next morning as a poultice).

They were five quid when I frequented. Balti and a few beers. Your lower intestine files for divorce the next day. Plus I had a French bird at the time. Happy days.

--------------
"Richardthughes, you magnificent bastard, I stand in awe of you..." : Arden Chatfield
"You magnificent bastard! " : Louis
"ATBC poster child", "I have to agree with Rich.." : DaveTard
"I bow to your superior skills" : deadman_932
"...it was Richardthughes making me lie in bed.." : Kristine

  
Alan Fox



Posts: 1373
Joined: Aug. 2005

(Permalink) Posted: June 18 2007,15:55   

You weren't at University of Birmingham, by any chance?

  
Richardthughes



Posts: 10326
Joined: Jan. 2006

(Permalink) Posted: June 18 2007,15:59   

Quote (Alan Fox @ June 18 2007,15:55)
You weren't at University of Birmingham, by any chance?

UCE formerly Birmingham Poly back in the day.

--------------
"Richardthughes, you magnificent bastard, I stand in awe of you..." : Arden Chatfield
"You magnificent bastard! " : Louis
"ATBC poster child", "I have to agree with Rich.." : DaveTard
"I bow to your superior skills" : deadman_932
"...it was Richardthughes making me lie in bed.." : Kristine

  
Alan Fox



Posts: 1373
Joined: Aug. 2005

(Permalink) Posted: June 18 2007,16:12   

Quote (Richardthughes @ June 18 2007,10:59)
 
Quote (Alan Fox @ June 18 2007,15:55)
You weren't at University of Birmingham, by any chance?

UCE formerly Birmingham Poly back in the day.

Bloody hell, you got out of Perry Barr alive?

Edit: alcohol induced spelling errors, Ah'm awah tae ma beid!

  
Richardthughes



Posts: 10326
Joined: Jan. 2006

(Permalink) Posted: June 18 2007,16:33   

I have scars, but they are part of me now.

night Alan - dream of some hawt MILF action.

(But not FtK)

--------------
"Richardthughes, you magnificent bastard, I stand in awe of you..." : Arden Chatfield
"You magnificent bastard! " : Louis
"ATBC poster child", "I have to agree with Rich.." : DaveTard
"I bow to your superior skills" : deadman_932
"...it was Richardthughes making me lie in bed.." : Kristine

  
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 18 2007,20:26   

tonight's dinner: chicken breasts soaked overnight in Texas Pete, then doused with some store-bought jerk seasoning mix, and baked 35 mins. Drinks: Twisted Tea and some Heineken.

Conclusion: Texas Pete tastes good, but isn't remotely spicy enough.

I still need to find a good sauce which is significantly hotter than Tabasco sauce, but not retarded hot like Dave's Insanity Sauce.

   
carlsonjok



Posts: 3324
Joined: May 2006

(Permalink) Posted: June 18 2007,20:40   

Quote (stevestory @ June 18 2007,20:26)
tonight's dinner:

You know, Steve, with you recounting your culinary activities every night, I am starting to wonder if you are trolling for a husband.

--------------
It's natural to be curious about our world, but the scientific method is just one theory about how to best understand it.  We live in a democracy, which means we should treat every theory equally. - Steven Colbert, I Am America (and So Can You!)

  
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 18 2007,20:47   

LOL if i were, i wouldn't be here. I'd be over at the cosmetology school on Franklin Street. There are many dudes there of the Arden persuasion, if you know what I mean.

   
carlsonjok



Posts: 3324
Joined: May 2006

(Permalink) Posted: June 18 2007,20:52   

Quote (stevestory @ June 18 2007,20:26)
I still need to find a good sauce which is significantly hotter than Tabasco sauce, but not retarded hot like Dave's Insanity Sauce.

I guess it depends on how you define "significantly." There is a Scoville scale, with brand names, at Chilliworld.

I like the flavor that pepper sauces give, but don't seek out the heat.  I personally like the flavor of this, admittedly mild, sauce:



--------------
It's natural to be curious about our world, but the scientific method is just one theory about how to best understand it.  We live in a democracy, which means we should treat every theory equally. - Steven Colbert, I Am America (and So Can You!)

  
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 18 2007,20:52   

Quote
There are many dudes there of the Arden persuasion, if you know what I mean.

You mean people with lives?  :angry:

--------------
"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 18 2007,20:58   

Quote
I still need to find a good sauce which is significantly hotter than Tabasco sauce, but not retarded hot like Dave's Insanity Sauce.


Don't any stores out there carry Tabasco's habanero sauce?



--------------
"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 18 2007,20:59   

Quote (carlsonjok @ June 18 2007,21:52)
Quote (stevestory @ June 18 2007,20:26)
I still need to find a good sauce which is significantly hotter than Tabasco sauce, but not retarded hot like Dave's Insanity Sauce.

I guess it depends on how you define "significantly." There is a Scoville scale, with brand names, at Chilliworld.

I like the flavor that pepper sauces give, but don't seek out the heat.  I personally like the flavor of this, admittedly mild, sauce:


That sauce is tasty. Pretty mild. In terms of heat vs availability, I think I'm going to go get some of the Tabasco Habanero sauce.

   
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 18 2007,21:04   

Quote (carlsonjok @ June 18 2007,20:52)
   
Quote (stevestory @ June 18 2007,20:26)
I still need to find a good sauce which is significantly hotter than Tabasco sauce, but not retarded hot like Dave's Insanity Sauce.

I guess it depends on how you define "significantly." There is a Scoville scale, with brand names, at Chilliworld.

I like the flavor that pepper sauces give, but don't seek out the heat.  I personally like the flavor of this, admittedly mild, sauce:


THATS TOTAL WUSSY HOMO SAUCE. YOU HOMO. :angry:



--------------
"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 18 2007,21:15   

And for complete loonies...

:O

--------------
"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
carlsonjok



Posts: 3324
Joined: May 2006

(Permalink) Posted: June 18 2007,21:29   

Quote (Arden Chatfield @ June 18 2007,21:04)

Actually, I like that, too. I never remember to buy some to keep at home, but I always flavor my pho with that when we go out for Vietnamese.

--------------
It's natural to be curious about our world, but the scientific method is just one theory about how to best understand it.  We live in a democracy, which means we should treat every theory equally. - Steven Colbert, I Am America (and So Can You!)

  
Ichthyic



Posts: 3325
Joined: May 2006

(Permalink) Posted: June 18 2007,23:17   

that stuff is in every chinese and thai restaurant around here, but I can't seem to find it in any of the local markets.

OTOH, it's made in Rosemead, so I could probably order some right from the factory.

oh, and it's not that hot; maybe just slightly hotter than cholula, but the pepper flavor overcomes the vinegar more.

i use it like ketchup on those fried noodles at the chinese restaurant.

very tasty. absolutely fantastic on scrambled eggs too.

--------------
"And the sea will grant each man new hope..."

-CC

  
Louis



Posts: 6436
Joined: Jan. 2006

(Permalink) Posted: June 19 2007,07:41   

Quote (Arden Chatfield @ June 19 2007,03:52)
Quote
There are many dudes there of the Arden persuasion, if you know what I mean.

You mean people with lives?  :angry:

Now now Arden, there's no need to enter the realm of wild fantasy. We all know you have no life, Richard told us, he's been stalking you. The rest of us get a weekly bulletin, a digest of Arden related trivia.

It's called "Ardent" (geddit) and Rich is always muttering about you being "Teh Sexi Hawt" or something. I can't claim to know what it means. He DOES mention that all this big talk about FTK and MILFs and the like is just window dressing to hide his obsessive love for you quite a bit though. Sorry, we all thought you knew.

Don't get me started on his previous campaign with Carlsonjok. Where do you think Rich keeps getting those photos from? They really are Carlsonjok you know.

Ah the twisted webs of lust that Hughes boy weaves.

Louis

--------------
Bye.

  
Louis



Posts: 6436
Joined: Jan. 2006

(Permalink) Posted: June 19 2007,07:43   

Quote (carlsonjok @ June 19 2007,04:29)
Actually, I like that, too. I never remember to buy some to keep at home, but I always flavor my pho with that when we go out for Vietnamese.

I've never heard it called a pho before. Kinky.

Louis

--------------
Bye.

  
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 19 2007,11:30   

Quote (Louis @ June 19 2007,07:43)
 
Quote (carlsonjok @ June 19 2007,04:29)
Actually, I like that, too. I never remember to buy some to keep at home, but I always flavor my pho with that when we go out for Vietnamese.

I've never heard it called a pho before. Kinky.

Louis

Ba-dum ching!

--------------
"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
Louis



Posts: 6436
Joined: Jan. 2006

(Permalink) Posted: June 19 2007,11:59   

Quote (Arden Chatfield @ June 19 2007,18:30)
Quote (Louis @ June 19 2007,07:43)
 
Quote (carlsonjok @ June 19 2007,04:29)
Actually, I like that, too. I never remember to buy some to keep at home, but I always flavor my pho with that when we go out for Vietnamese.

I've never heard it called a pho before. Kinky.

Louis

Ba-dum ching!

Thankew thankew. Please tip your waitress.

Louis

--------------
Bye.

  
Stephen Elliott



Posts: 1754
Joined: Oct. 2005

(Permalink) Posted: June 19 2007,12:29   

Quote (Arden Chatfield @ June 18 2007,21:15)
And for complete loonies...

:O

Have you read the disclaimer for that product?
Here.
Who would be daft enough to eat something that contains a warning that contact with skin will cause severe burning? Wait, don't bother to answer that. There is certain to be some people.

EDIT: Wow! £245 for 1ml. That is what? About $400.

  
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 19 2007,13:07   

Quote (Stephen Elliott @ June 19 2007,12:29)
Quote (Arden Chatfield @ June 18 2007,21:15)
And for complete loonies...

:O

Have you read the disclaimer for that product?
Here.
Who would be daft enough to eat something that contains a warning that contact with skin will cause severe burning? Wait, don't bother to answer that. There is certain to be some people.

EDIT: Wow! £245 for 1ml. That is what? About $400.

I like disclaimer number 5:

Quote
I am not inebriated or impaired in any way, and I am fully able to make a sound decision about the purchase if these products.


--------------
"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
Richardthughes



Posts: 10326
Joined: Jan. 2006

(Permalink) Posted: June 19 2007,13:25   

Quote (Louis @ June 19 2007,11:59)
Quote (Arden Chatfield @ June 19 2007,18:30)
 
Quote (Louis @ June 19 2007,07:43)
   
Quote (carlsonjok @ June 19 2007,04:29)
Actually, I like that, too. I never remember to buy some to keep at home, but I always flavor my pho with that when we go out for Vietnamese.

I've never heard it called a pho before. Kinky.

Louis

Ba-dum ching!

Thankew thankew. Please tip your waitress.

Louis

Pho pass.

--------------
"Richardthughes, you magnificent bastard, I stand in awe of you..." : Arden Chatfield
"You magnificent bastard! " : Louis
"ATBC poster child", "I have to agree with Rich.." : DaveTard
"I bow to your superior skills" : deadman_932
"...it was Richardthughes making me lie in bed.." : Kristine

  
Stephen Elliott



Posts: 1754
Joined: Oct. 2005

(Permalink) Posted: June 19 2007,13:40   

Quote (Arden Chatfield @ June 19 2007,13:07)
I like disclaimer number 5:

Quote
I am not inebriated or impaired in any way, and I am fully able to make a sound decision about the purchase if these products.

Yes. So do I, that is funny.

This is my 3rd atempt to reply , so sorry if multiple posts apear.

  
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 20 2007,16:49   

So I bought some chicken breasts at Harris Teeter. Off I went to the hot sauce aisle. I frowned when I saw that the object of my affection, a bottle of habanero tabasco sauce, was ten times the price per volume of texas pete! 2 oz of habanero tabasco was $1.50 and 32 oz of texas pete was $2.05. Hmm.

So now I'm back at the apt with a 32 oz bottle of texas pete and 4 habanero peppers. Wondering how many of the latter to blend into the former. I'm thinking 3.

   
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 20 2007,17:05   

Quote (stevestory @ June 20 2007,16:49)
So I bought some chicken breasts at Harris Teeter. Off I went to the hot sauce aisle. I frowned when I saw that the object of my affection, a bottle of habanero tabasco sauce, was ten times the price per volume of texas pete! 2 oz of habanero tabasco was $1.50 and 32 oz of texas pete was $2.05. Hmm.

So now I'm back at the apt with a 32 oz bottle of texas pete and 4 habanero peppers. Wondering how many of the latter to blend into the former. I'm thinking 3.

They didn't have one of the standard 5oz bottles for Tabasco habanero?

Eh, $1.50 isn't much, I probably would have bought it anyway.

If the Texas Pete's is as wimpy as you say, it sounds like you'll need 3 habaneros to really scratch your itch.

--------------
"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
Ichthyic



Posts: 3325
Joined: May 2006

(Permalink) Posted: June 20 2007,17:05   

scale down and experiment?

put 1/3 of a pepper into about 3 oz of sauce and see what happens?

--------------
"And the sea will grant each man new hope..."

-CC

  
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 20 2007,17:07   

I think you can do mail orders from the Tabasco website.

--------------
"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 20 2007,19:06   

Back from tennis. So I put the whole bottle in the blender with 2 habaneros. The resulting product has some bounce to the ounce. It's going on some jerk chicken and then into the oven. We'll know the results in an hour.

   
Ichthyic



Posts: 3325
Joined: May 2006

(Permalink) Posted: June 20 2007,19:15   

I'm beginning to think you might wanna rename this thread:

fire and brimstone

:D

--------------
"And the sea will grant each man new hope..."

-CC

  
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 20 2007,19:21   

Quote (Ichthyic @ June 20 2007,20:15)
I'm beginning to think you might wanna rename this thread:

fire and brimstone

:D

Brimstone? Maybe if we start cooking some eggs.

:p

   
Ichthyic



Posts: 3325
Joined: May 2006

(Permalink) Posted: June 20 2007,19:23   

too late; that's a very common usage of hot sauces in my house.

Machaca con huevos with lots of spicy salsa.

mmmm.

in fact, you've got me thinking about twist I'd like to call jerked machaca con huevos.

--------------
"And the sea will grant each man new hope..."

-CC

  
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 21 2007,19:41   

Quote (stevestory @ June 20 2007,19:06)
Back from tennis. So I put the whole bottle in the blender with 2 habaneros. The resulting product has some bounce to the ounce. It's going on some jerk chicken and then into the oven. We'll know the results in an hour.

Well.........?

--------------
"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 21 2007,19:54   

Oh. Eh. It was okay. The chicken, unmarinated and baked, was too dry. Nice and spicy, though. The habaneros blended into the Texas Pete certainly improved it.

   
KCdgw



Posts: 369
Joined: Sep. 2002

(Permalink) Posted: June 23 2007,07:56   

As far as ESB's go, I prefer Fuller's over Red Hook.

I did get to try a nice beer at the Bonnaroo Music festival last week. It's a Vermont brew called Magic Hat. My daughter, who goes to school in Vermont, had been telling me about it, but it's not distributed here in Missouri. So I grabbed the chance at the beer table at the festival. Very, very, nice and refreshing.

--------------
Those who know the truth are not equal to those who love it-- Confucius

  
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 23 2007,09:54   

I had Magic Hat No. 9 for the first time a few weeks ago. Good stuff.

   
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 26 2007,19:15   

Tonight's dish: Cashew Chicken, basically following this recipe.
Minus the peanut oil. (allergic) And plus about a tablespoon of cayenne pepper.

And to drink, Foster's Lager.

   
IanBrown_101



Posts: 927
Joined: April 2007

(Permalink) Posted: June 26 2007,19:22   

Quote (stevestory @ June 26 2007,19:15)
Tonight's dish: Cashew Chicken, basically following this recipe.
Minus the peanut oil. (allergic) And plus about a tablespoon of cayenne pepper.

And to drink, Foster's Lager.

Sounds pretty damn good.

I'm rather a whizz in the kitchen, if I do say so myself, and I love making my own curries. Get yourself a recipie book, look at what ingredients go with what, then add what you like.

--------------
I'm not the fastest or the baddest or the fatest.

You NEVER seem to address the fact that the grand majority of people supporting Darwinism in these on line forums and blogs are atheists. That doesn't seem to bother you guys in the least. - FtK

Roddenberry is my God.

   
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 26 2007,19:52   

Last weekend I had pretty good luck with a chicken tikka masala recipe on this product. The other ingredients aside from the paste were a quarter cup of yogurt, crushed tomatoes, and an onion. I followed the recipe VERY closely and I quite liked how it came out. My wife said it tasted just like how a restaurant would make it. Not particularly hot, though -- what Patak's calls 'medium', I'd call 'mild'.

Anyway, for reasons that I can't really explain, I am going to attempt the following recipe with six chicken thighs tonight:

 
Quote
Mutton Dish (Phaal)

Ingredients

1. Mutton pieces or Chicken 1/2 kg.
2. Bunch of Coriander/Cilantro. More than a handful. Well chopped.
3. 4-5 Red Chillies
4. 1 tbsp Pepper Powder.
5. Ginger-Garlic paste- 1 tbsp
6. 2 Onions
7. 1 Tomato
8. 3-4 Potatoes
9. Oil - 2 tbsp
10. Salt to taste

Method


Fry the onions for a while. Then add ginger-garlic paste and fry a little longer.
Make a paste out of Coriander, red chillies, pepper powder, tomato and fried onions (from step 1 ).
Take a wok and put in the paste and heat well. Keep stirring until paste thickens and the raw smell disappears.
Add some water, mutton or chicken pieces along with potatoes and cook for 20 minutes.
If it is mutton you will have to pressure cook for 3-4 whistles. Stir once in a while and add water if you require a little extra gravy.
Happy cooking.


I don't have any red chilis, so I'm either going to use two habaneros, or some Kohinoor brand red chili paste I got from my favorite Indian grocery.

I'm making a separate meal (hamburgers) for my wife and daughter so they don't have to suffer as I have chosen to suffer.

I've seen conflicting reports as to whether phaal is 'authentic'. Some say Indian restauranteurs in England invented it to punish boorish drunken white guys who show up at 11pm and ask for 'the hottest thing you've got'. Others say it's a genuine recipe for fish curry cooked in Bangladesh.

I'll report back if I live. If I die, you can blame Louis.

--------------
"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
IanBrown_101



Posts: 927
Joined: April 2007

(Permalink) Posted: June 26 2007,19:55   

Ah, Pataks are rather good (I also like Sharwoods).

I believe Phaal is about as Indian as Chicken Tikka Masala (invented in Glasgow no matter WHAT the people from Birmingham say), since I've seen a variety of things mentione as being "traditional" although the name might be real, the sheer pointlessness of the sauce is probably not.

--------------
I'm not the fastest or the baddest or the fatest.

You NEVER seem to address the fact that the grand majority of people supporting Darwinism in these on line forums and blogs are atheists. That doesn't seem to bother you guys in the least. - FtK

Roddenberry is my God.

   
Ichthyic



Posts: 3325
Joined: May 2006

(Permalink) Posted: June 26 2007,19:58   

Quote
I'll report back if I live. If I die, you can blame Louis.


Can't I just blame Louis in either case?

--------------
"And the sea will grant each man new hope..."

-CC

  
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 26 2007,20:06   

Quote (IanBrown_101 @ June 26 2007,19:55)
Ah, Pataks are rather good (I also like Sharwoods).

I believe Phaal is about as Indian as Chicken Tikka Masala (invented in Glasgow no matter WHAT the people from Birmingham say), since I've seen a variety of things mentione as being "traditional" although the name might be real, the sheer pointlessness of the sauce is probably not.

I think it's pretty much indisputable that Tikka Masala is the Chop Suey of Indian food. Invented by Asians, yes, but far far away from Asia.

As for Patak's I quite like this one. I'd like to try their Jalfrezi paste, but I haven't been able to find it yet.

Larich makes some interestingly bizarre Sri Lankan pastes, tho they don't seem to have their own website.

--------------
"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 26 2007,20:07   

Quote (Ichthyic @ June 26 2007,19:58)
Quote
I'll report back if I live. If I die, you can blame Louis.


Can't I just blame Louis in either case?

Good point. Whatever happens, blame Louis.  :angry:

--------------
"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
carlsonjok



Posts: 3324
Joined: May 2006

(Permalink) Posted: June 26 2007,20:07   

For what it is worth, I tried this recipe for Tinga over the weekend.  It had a great flavor with just the right amount of heat (for me).  Fire-eaters could probably spice it up even with a few more chipotles or some cayenne.

--------------
It's natural to be curious about our world, but the scientific method is just one theory about how to best understand it.  We live in a democracy, which means we should treat every theory equally. - Steven Colbert, I Am America (and So Can You!)

  
IanBrown_101



Posts: 927
Joined: April 2007

(Permalink) Posted: June 26 2007,20:08   

Never really tried their curry paste, but I'd be willing to chuck it in any curry I do.

I've never heard of Larich...I don't think I've seen their stuff on sale over here.

--------------
I'm not the fastest or the baddest or the fatest.

You NEVER seem to address the fact that the grand majority of people supporting Darwinism in these on line forums and blogs are atheists. That doesn't seem to bother you guys in the least. - FtK

Roddenberry is my God.

   
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 26 2007,20:13   

Quote (IanBrown_101 @ June 26 2007,20:08)
Never really tried their curry paste, but I'd be willing to chuck it in any curry I do.

I've never heard of Larich...I don't think I've seen their stuff on sale over here.

I mentioned their stuff on this thread a week or two ago. It's imported from Sri Lanka. Sinhalese curries seem to be VERY different from Indian ones. Their 'Red Hot Curry Paste' is fun. I discussed my experiment with it here.

Better get cooking, it's after 6pm here.

--------------
"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
IanBrown_101



Posts: 927
Joined: April 2007

(Permalink) Posted: June 26 2007,20:15   

I've never actually tried Sri Lankan cuisine.

I'll tell you what is good though, Nepalese. It's simply the greatest food I've ever had. Hot and spicy, yet full of flavour, and with milder dishes to help tone the really hot ones down.

--------------
I'm not the fastest or the baddest or the fatest.

You NEVER seem to address the fact that the grand majority of people supporting Darwinism in these on line forums and blogs are atheists. That doesn't seem to bother you guys in the least. - FtK

Roddenberry is my God.

   
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 26 2007,20:19   

I dont think there are ANY Sri Lankan restaurants in the Bay Area, tho there are a handful of Nepalese ones. They're often run by Tibetan refugees from Nepal, so they often combine Tibetan and Nepalese food. But I haven't had it often enough to make generalizations about it.

Korean is maybe my favorite cuisine, tho Pakistani is close behind. Try Burmese, if you can find one.

I'm all hungry now! Gotta stop procrastinating and get started!

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"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
IanBrown_101



Posts: 927
Joined: April 2007

(Permalink) Posted: June 26 2007,20:21   

Well, there's a few "asian" restaurants/takeaways in Aberystwyth, which is handy, and theres a Nepalese restaurant/takeaway in Nuneaton. In fact, I'm getting food from there to celebrate my birthday on Friday. Christ.

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I'm not the fastest or the baddest or the fatest.

You NEVER seem to address the fact that the grand majority of people supporting Darwinism in these on line forums and blogs are atheists. That doesn't seem to bother you guys in the least. - FtK

Roddenberry is my God.

   
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 26 2007,20:22   

I used too much water, I think. The sauce was a little too loose and globby. It tasted good, though. The oyster sauce, which I'd never known of until tonight, was the perfect flavor. Next time I'm going to crank the heat up, though. Probably by adding a habanero, though all this talk of indian food and red chilies, has me thinking I should go with those. But is red chili the name for them, or is there a more specific name I should look for in the grocery store?

   
IanBrown_101



Posts: 927
Joined: April 2007

(Permalink) Posted: June 26 2007,20:24   

Quote (stevestory @ June 26 2007,20:22)
I used too much water, I think. The sauce was a little too loose and globby. It tasted good, though. The oyster sauce, which I'd never known of until tonight, was the perfect flavor. Next time I'm going to crank the heat up, though. Probably by adding a habanero, though all this talk of indian food and red chilies, has me thinking I should go with those. But is red chili the name for them, or is there a more specific name I should look for in the grocery store?

Depends on the store. If it's a fairly comercial place (I know they all are, but you know what I mean) red will probably be enough, but if you want a specific heat, or are going to a proper asian/indian store, then you may have to look up names. I know of a few, depends on how hot you want them to be.

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I'm not the fastest or the baddest or the fatest.

You NEVER seem to address the fact that the grand majority of people supporting Darwinism in these on line forums and blogs are atheists. That doesn't seem to bother you guys in the least. - FtK

Roddenberry is my God.

   
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 26 2007,21:09   

I go through periods of being either upper middle class or borderline-homeless poor, depending on what job I have at the moment. Right now I'm pretty far on the poor end. So I often weigh my food purchases by the price-per-pound at Food Lion. In terms of premade, heat-and-eat vittles, it's hard to beat the Food Lion brand pizzas. They're the most mediocre pizzas you'll ever eat, but at ~$1.30/lb they're pretty damn cheap. Anybody have any suggestions for very cheap, yet edible, meals?

   
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 26 2007,21:42   

Quote (stevestory @ June 26 2007,21:09)
I go through periods of being either upper middle class or borderline-homeless poor, depending on what job I have at the moment. Right now I'm pretty far on the poor end. So I often weigh my food purchases by the price-per-pound at Food Lion. In terms of premade, heat-and-eat vittles, it's hard to beat the Food Lion brand pizzas. They're the most mediocre pizzas you'll ever eat, but at ~$1.30/lb they're pretty damn cheap. Anybody have any suggestions for very cheap, yet edible, meals?

Well, when I was a grad student I made too little money to even file income taxes, and we frankly ate a lot of rice and beans. It's not that expensive to add a little chicken to that. Mexican food in general is a really good bet on a poverty budget.

If you have a bit more time, fried rice is easy and yummy, and you can make a massive batch of it in 30~40 minutes.  

It's not hard to eat decently on meager amounts of money, if you know what you're doing. People who think that being poor means you have to eat kraft mac & cheese all the time lack any imagination.

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"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 26 2007,21:50   

yeah, I could probably make some black bean and chorizo burritos for around a buck a pound.

   
Ichthyic



Posts: 3325
Joined: May 2006

(Permalink) Posted: June 26 2007,22:38   

*sigh*

ramen noodles with frozen peas/corn/soybeans and ground beef/chicken/turkey added.  Pepper oil for extra kick.

cost about .25 per meal if you get one of those 10/1 ramen deals.

I lived on that stuff as an undergrad, and the cost hasn't significantly increased in 20 years.

if you live near the coast and have a commercial fishing fleet nearby, you can often get great deals on fish if you buy straight from the docks at the END of the day, just before they give up to go home.

used to commonly get fresh king salmon (whole) for a buck a pound. Flounder and Rockfish even cheaper.

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"And the sea will grant each man new hope..."

-CC

  
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 26 2007,23:21   

Okay, I'm going to have to redo that phaal recipe. Consider that a test run. I'll try again in a week or two.

It was nice 'n hot and had a good flavor, but (a) it should have been hotter and (b) I put WAY too much tomato in it. I put in a third of a big can of crushed tomatoes in it (seemed like a good idea at the time), and I only put in one habanero 'cuz I was too timid. Dammit.

Next time: 3 tablespoons of the red chili paste, 2 habaneros, and VERY little tomato.

:angry:

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"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
Ichthyic



Posts: 3325
Joined: May 2006

(Permalink) Posted: June 26 2007,23:30   

if the idea is to get tomato flavor without the "mush", maybe try adding sundried tomato strips instead?

I use those in a lot of sauces where i don't want the added crap that comes with fresh or canned tomatoes.

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"And the sea will grant each man new hope..."

-CC

  
snoeman



Posts: 109
Joined: April 2006

(Permalink) Posted: June 27 2007,00:14   

Made this the other night.

Man, that was good.  Cooked it on one of these.  One of the best gifts my wife ever gave me.

  
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 27 2007,01:21   

Quote (Ichthyic @ June 26 2007,23:30)
if the idea is to get tomato flavor without the "mush", maybe try adding sundried tomato strips instead?

I use those in a lot of sauces where i don't want the added crap that comes with fresh or canned tomatoes.

Actually, the problem is that the tomato taste overpowered everything else in it, including all the spices. It tasted too tomatoey.

I like sundried tomatoes a lot, too, like in pasta sauce & pizza. But I dunno if they'd quite work in a quasi-curry.

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"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
Rev. BigDumbChimp



Posts: 185
Joined: June 2006

(Permalink) Posted: June 27 2007,07:32   

Just stocked the fridge with these

90 Min IPA

Delirium Tremens

Stoudts Douple IPA

Imort Ale

Also heading to this pizzaria for lunch. All local ingredients, all wood fired ovens. All good.

EVO Pizza

If anyone wants some BBQ restaurant reviews (as well as other crap) I have another blog up at Pork and Whiskey

I'll be updating with more reviews.


/shameless plug off

  
Ichthyic



Posts: 3325
Joined: May 2006

(Permalink) Posted: June 27 2007,13:03   

Quote
Actually, the problem is that the tomato taste overpowered everything else in it, including all the spices


ah.  must have been some strong tomatoes

;)

still, I know what you mean; not all curries work well with tomatoes.  the tang just doesn't balance well.  I don't like them in a green curry.  I usually like a bit of tomato in a red curry, though.

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"And the sea will grant each man new hope..."

-CC

  
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 28 2007,19:31   

Tonight's dinner:
Food: DiGiorno Ultimate Supreme
Drinks: 375 ml Gilbey's Gin and Ginger Ale
après dinner: Skoal Wintergreen Pouches

Edited by stevestory on June 28 2007,20:32

   
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 28 2007,19:38   

Quote (stevestory @ June 28 2007,19:31)
Tonight's dinner:
Food: DiGiorno Ultimate Supreme
Drinks: 375 ml Gilbey's Gin and Ginger Ale
après dinner: Skoal Wintergreen Pouches

You chew tobacco? ? ? ? ? ?   :O

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"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 28 2007,19:46   

I used to chew Skoal and smoke Camels, but for the past three days I'm just relying on the Skoal. It's much, much healthier, although I prefer the quick blast of nicotine from the cigarette.

You know I grew up redneck, don'tcha?

   
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 28 2007,19:47   

I'm glad Skoal makes pouches now. Those damn Bandits were too small. Needed like three or four of those to get going.

   
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 28 2007,19:50   

In case you didn't know I'm somewhat redneck and my relatives are from Kentucky, here's a good example: in my extended family, chewing tobacco is seen as something you do as a kid, which you leave behind in your mid-teens when you switch to smoking.

I think the first time I was offered chewing tobacco, I was about nine. We were visiting relatives in Owensville, Ky.

   
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 28 2007,19:53   

Quote (stevestory @ June 28 2007,19:46)
I used to chew Skoal and smoke Camels, but for the past three days I'm just relying on the Skoal. It's much, much healthier, although I prefer the quick blast of nicotine from the cigarette.

'Healthier'???

Isn't that stuff sposta give people oral cancer?

 
Quote
You know I grew up redneck, don'tcha?


Yeah, I did, but... jesus...

Quote
In case you didn't know I'm somewhat redneck and my relatives are from Kentucky,


I thought it was north Florida.

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"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 28 2007,19:59   

By the way, it's actually a treat to have a redneck heritage and work in technical fields. You should see the looks on people's faces when you explain, in a thick southern accent and with your bottom lip jutting out, that the gas won't cool down upon expanding because this here's a free expansion and those are irreversible but adiabatic, so while the entropy increases, the integral of F dV from V1 to V2 is zero, so the temperature can't change so long as it's just hydrogen and the van der Waals terms don't matter much.

   
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 28 2007,20:02   

My immediate family is from North Florida. My extended family is from Kentucky. Why they thought middle-of-nowhere North Florida would be an improvement, I'll never know. Probably, they just wanted to move south to get away from those Kentucky winters, and didn't want to move to south Florida because they'd heard it was overrun by some type of Mexicans from Cuba.

(not kidding, that's how they think)

   
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 28 2007,20:10   

Quote (Arden Chatfield @ June 28 2007,20:53)
Quote (stevestory @ June 28 2007,19:46)
I used to chew Skoal and smoke Camels, but for the past three days I'm just relying on the Skoal. It's much, much healthier, although I prefer the quick blast of nicotine from the cigarette.

'Healthier'???

Isn't that stuff sposta give people oral cancer?

yeah, it does give people oral cancer. But at like a tenth the rate at which cigarettes give people lung cancer, which itself is not all that high. There's something about lung tissue, which makes it much more susceptible to cancer.

The risks aren't zero, but I believe in doing a clear-headed risk assessment. We decide the risk of dying on the roads is worth driving, and I've decided that for me the risk of oral cancer is worth the good feeling of chewing tobacco.

   
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 28 2007,20:19   

Quote (Arden Chatfield @ June 28 2007,20:53)
Quote
In case you didn't know I'm somewhat redneck and my relatives are from Kentucky,


I thought it was north Florida.

The last time I was in Kentucky was around 2004. My maternal grandma had died. She was my favorite person in the world. A little 98-lb redheaded spitfire who had that kind of moxie you see in sharp-tongued newspaper women in black-and-white movies. She ran a few businesses in the rural south in the 50's and 60's where menfolk would speak patronizingly to her until they realized she'd just negotiated away all their money. Went to Kentucky for the funeral and sat through about 15 minutes of a sermon from some fundy asshole who had no idea who she was and was just using the opportunity to threaten us all with hellfire. Had to very publicly walk out of the service because it was either that or just start beating him.

This has nothing to do with the thread, but hopefully people will appreciate it as a local color type story.

   
Richardthughes



Posts: 10326
Joined: Jan. 2006

(Permalink) Posted: June 28 2007,22:37   

ASK ME TO OPINE ABOUT MT FUZZ-LOGIC $299 FLUFFY RICE COOKER. DID I MENTION ITS GOT FUZZ LOGIC? AND IT COST $299.


HOMOS.

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"Richardthughes, you magnificent bastard, I stand in awe of you..." : Arden Chatfield
"You magnificent bastard! " : Louis
"ATBC poster child", "I have to agree with Rich.." : DaveTard
"I bow to your superior skills" : deadman_932
"...it was Richardthughes making me lie in bed.." : Kristine

  
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 28 2007,22:45   

Quote (Richardthughes @ June 28 2007,22:37)
ASK ME TO OPINE ABOUT MT FUZZ-LOGIC $299 FLUFFY RICE COOKER. DID I MENTION ITS GOT FUZZ LOGIC? AND IT COST $299.

BUT HOW MUCH CSI DOES IT HAVE?


HOMO.


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"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
Stephen Elliott



Posts: 1754
Joined: Oct. 2005

(Permalink) Posted: June 29 2007,09:06   

Quote (IanBrown_101 @ June 26 2007,20:15)
I've never actually tried Sri Lankan cuisine.

I'll tell you what is good though, Nepalese.
It's simply the greatest food I've ever had. Hot and spicy, yet full of flavour, and with milder dishes to help tone the really hot ones down.

My bolding

Yes Nepalese food is damned good.
I have worked with the Gurkhas on several occaisions and it was always a treat to get an invite to their parties. Good food and company (not to mention plenty of ale {Oops! Just mentioned it.}).

They had a particularly nice potato dish. Cool (ish) as you chewed and swallowed it, then seemed to get hotter afterwards.


EDIT:
Quote

stevestory

Posts: 4196
Joined: Oct. 2005
 (Permalink) Posted: June 26 2007,21:09 ?  
...
Anybody have any suggestions for very cheap, yet edible, meals?  


Rice and ginger? Boil some rice with a pinch of turmeric to give it a lovely yellow colour.
Then dry the rice and fry it with gratings of fresh root ginger.
Very tasty. Very cheap. You could always add the odd random ingredient to experiment for variety.

  
stevestory



Posts: 9040
Joined: Oct. 2005

(Permalink) Posted: June 29 2007,12:09   

today's lunch: steak burrito from Cosmic Cantina.

verdict: mediocre.

   
Arden Chatfield



Posts: 6657
Joined: Jan. 2006