The other thread got me thirsty. Soon as I get home I'm mixing up some Vanille Whaler's & Diet Coke.
Also hitting up the jazz club tonight for some tapas.. I'm thinking this calls for mojitos.
Just about an vanilla flavoured booze is exclusively for high school students and beckys. Mojitos do not go with tapas; what you need is a nice fino sherry or amantillado, the drier the better.
Mojitos go great w/ tapas thank you very much, although I prefer the house sangria. Any Richmond heads up on Emilio's? The guy won awards in Spain for his Paella.
Don't think you can avoid the clon for reping the girly rum.
BRING IT ON
I bet when superposter finally finds this thread he will cosign all of the Jr. High Swill you are repping.
How else am I supposed to attract the jr high girls?
billbradleyYou want BBQ sauce? Get the fuck out of my house. 2,906 Posts
Next week my first batch of homebrew beer will be ready to drink. I brewed 5 gallons and bottled two cases of hazelnut brown ale a week ago.
Looks like a Partial-Mash process?
I'm sitting on a batch of irish stout and a second batch of Watney's Clone that are just not very appetizing when the mercury rises high in the thermometer.
I've found using ice to cool your wort is faster than the wort chillers.
Quite a fun hobby.
Yes, I'm using a mash and malt extract. Eventually I'll try all-grain brewing.
I haven't tried cooling with ice yet. I got the copper wort chiller with the kit so I've been using it. I do have a cooler that is the perfect size do drop the brew pot in though.
I started a second brown ale last week.
It seems that the hardest part of brewing beer is the waiting.
Yes, I'm using a mash and malt extract. Eventually I'll try all-grain brewing.
I haven't tried cooling with ice yet. I got the copper wort chiller with the kit so I've been using it. I do have a cooler that is the perfect size do drop the brew pot in though.
I started a second brown ale last week.
It seems that the hardest part of brewing beer is the waiting.
I don???t have the space right now, but all grain brewing is much cheaper, and the quality is almost uniformly excellent.
(At the risk of sounding like Tom Petty) you???re correct that the waiting is the hardest part. Kegging eliminates a lot of that wait, if you???re inclined to get into that.
that would be a manhattan on the rocks. Common drink of the retired community. Ladies, if they drink whiskey, usually enjoy it with a couple cherries. 3 of them will knock you on your ass http://en.wikipedia.org/wiki/Manhattan_%28cocktail%29
My brother is really into homebrew - we've found that letting the beer sit in the bottle for an extra few weeks beyond what the recipe recommends does wonders. He made a chocolate stout recently and after about a month in bottle, it really started to show its stuff.
The other thread got me thirsty. Soon as I get home I'm mixing up some Vanille Whaler's & Diet Coke.
Also hitting up the jazz club tonight for some tapas.. I'm thinking this calls for mojitos.
Just about an vanilla flavoured booze is exclusively for high school students and beckys. Mojitos do not go with tapas; what you need is a nice fino sherry or amantillado, the drier the better.
Jyeah! Danno settin' it straight. Tell em' why you mad!
The other thread got me thirsty. Soon as I get home I'm mixing up some Vanille Whaler's & Diet Coke.
Also hitting up the jazz club tonight for some tapas.. I'm thinking this calls for mojitos.
Just about an vanilla flavoured booze is exclusively for high school students and beckys. Mojitos do not go with tapas; what you need is a nice fino sherry or amantillado, the drier the better.
Mojitos go great w/ tapas thank you very much, although I prefer the house sangria. Any Richmond heads up on Emilio's? The guy won awards in Spain for his Paella.
OK, if you have no patience for my food obsessiveness, don't read on, but...
If dude is winning awards for Paella than why is he messing with tapas? Paella is from Valencia, tapas is from Andalusia. Those are two totally different areas of Spain with very different cuisines. It's like ordering New England clam chowder in Texas. In Spain, ordering paella outside of Valencia, with a few barely notable exceptions, is for tourists and fools.
A mojito is a Cuban drink. The Spanish do not drink mojitos. Like most Europeans, they do not drink liquor before or during their meals. Strong alcohol dulls the appetite and the taste buds. More to the point, why order a hallmark of Cuban cuisine when eating Andalusian food? It's all about the sherry with your tapas. Sherry has the added benefit of being relatively inexpensive.
The other thread got me thirsty. Soon as I get home I'm mixing up some Vanille Whaler's & Diet Coke.
Also hitting up the jazz club tonight for some tapas.. I'm thinking this calls for mojitos.
Just about an vanilla flavoured booze is exclusively for high school students and beckys. Mojitos do not go with tapas; what you need is a nice fino sherry or amantillado, the drier the better.
Mojitos go great w/ tapas thank you very much, although I prefer the house sangria. Any Richmond heads up on Emilio's? The guy won awards in Spain for his Paella.
OK, if you have no patience for my food obsessiveness, don't read on, but...
If dude is winning awards for Paella than why is he messing with tapas? Paella is from Valencia, tapas is from Andalusia. Those are two totally different areas of Spain with very different cuisines. It's like ordering New England clam chowder in Texas. In Spain, ordering paella outside of Valencia, with a few barely notable exceptions, is for tourists and fools.
A mojito is a Cuban drink. The Spanish do not drink mojitos. Like most Europeans, they do not drink liquor before or during their meals. Strong alcohol dulls the appetite and the taste buds. More to the point, why order a hallmark of Cuban cuisine when eating Andalusian food? It's all about the sherry with your tapas. Sherry has the added benefit of being relatively inexpensive.
While I appreciate the I think the vanilla rum established the fact that ZEN2 knows dick about food and booze.
A few years ago I found out that Blue Moon was brewed by Coors. I have not enjoyed one since. It just tastes... tainted, which is a bummer because I used to really enjoy them.
Last night I started out with Stone Imperial Russian Stout and ended the night with some 15 year Laphroaig. I sort of wish I had ended the night with water instead.
The other thread got me thirsty. Soon as I get home I'm mixing up some Vanille Whaler's & Diet Coke.
Also hitting up the jazz club tonight for some tapas.. I'm thinking this calls for mojitos.
Just about an vanilla flavoured booze is exclusively for high school students and beckys. Mojitos do not go with tapas; what you need is a nice fino sherry or amantillado, the drier the better.
Mojitos go great w/ tapas thank you very much, although I prefer the house sangria. Any Richmond heads up on Emilio's? The guy won awards in Spain for his Paella.
OK, if you have no patience for my food obsessiveness, don't read on, but...
If dude is winning awards for Paella than why is he messing with tapas? Paella is from Valencia, tapas is from Andalusia. Those are two totally different areas of Spain with very different cuisines. It's like ordering New England clam chowder in Texas. In Spain, ordering paella outside of Valencia, with a few barely notable exceptions, is for tourists and fools.
A mojito is a Cuban drink. The Spanish do not drink mojitos. Like most Europeans, they do not drink liquor before or during their meals. Strong alcohol dulls the appetite and the taste buds. More to the point, why order a hallmark of Cuban cuisine when eating Andalusian food? It's all about the sherry with your tapas. Sherry has the added benefit of being relatively inexpensive.
While I appreciate the I think the vanilla rum established the fact that ZEN2 knows dick about food and booze.
That's great you're up on Spanish culinary history, but I'm talking about a restaurant in Richmond, VA. 99% of Emilio's patrons couldn't give a flying fuck which region of Spain the food they're eating originated from. It's a good place to eat, that's all I was saying.
And while I know mojitos are not a Spanish drink, they do in fact drink them in Spain, albeit not as frequently as in the "New World".
Comments
How else am I supposed to attract the jr high girls?
Yes, I'm using a mash and malt extract. Eventually I'll try all-grain brewing.
I haven't tried cooling with ice yet. I got the copper wort chiller with the kit so I've been using it. I do have a cooler that is the perfect size do drop the brew pot in though.
I started a second brown ale last week.
It seems that the hardest part of brewing beer is the waiting.
I don???t have the space right now, but all grain brewing is much cheaper, and the quality is almost uniformly excellent.
(At the risk of sounding like Tom Petty) you???re correct that the waiting is the hardest part. Kegging eliminates a lot of that wait, if you???re inclined to get into that.
What is this ^^^ drink?
Also why is no one ever repin' this..
BOOOOM
Common drink of the retired community.
Ladies, if they drink whiskey, usually enjoy it with a couple cherries.
3 of them will knock you on your ass
http://en.wikipedia.org/wiki/Manhattan_%28cocktail%29
I don't know anybody who drinks Bloody Mary's on Friday nights. Do you?
Fuck the dumb shit I'm on #2
I always think about doing that then I have a drink
for me tonight its a little
+
+
+
=
after that a couple of
blonde beer with lime twist
Looks like good booze!
My brother is really into homebrew - we've found that letting the beer sit in the bottle for an extra few weeks beyond what the recipe recommends does wonders. He made a chocolate stout recently and after about a month in bottle, it really started to show its stuff.
Note to self, NEVER drink with ZEN2
Jyeah! Danno settin' it straight. Tell em' why you mad!
OK, if you have no patience for my food obsessiveness, don't read on, but...
If dude is winning awards for Paella than why is he messing with tapas? Paella is from Valencia, tapas is from Andalusia. Those are two totally different areas of Spain with very different cuisines. It's like ordering New England clam chowder in Texas. In Spain, ordering paella outside of Valencia, with a few barely notable exceptions, is for tourists and fools.
A mojito is a Cuban drink. The Spanish do not drink mojitos. Like most Europeans, they do not drink liquor before or during their meals. Strong alcohol dulls the appetite and the taste buds. More to the point, why order a hallmark of Cuban cuisine when eating Andalusian food? It's all about the sherry with your tapas. Sherry has the added benefit of being relatively inexpensive.
While I appreciate the
This looks good. How much of each? And can I get that drink at Trader Joe's?
Last night I started out with Stone Imperial Russian Stout and ended the night with some 15 year Laphroaig. I sort of wish I had ended the night with water instead.
They stopped selling beer in the 5th Inning...too many fights.
That's great you're up on Spanish culinary history, but I'm talking about a restaurant in Richmond, VA. 99% of Emilio's patrons couldn't give a flying fuck which region of Spain the food they're eating originated from. It's a good place to eat, that's all I was saying.
And while I know mojitos are not a Spanish drink, they do in fact drink them in Spain, albeit not as frequently as in the "New World".