cannabineer
Ursus marijanus
I find Corona without to be quite nice. My fave Mexican brews are Pacifico, Bohemia and Carta Blanca.I figure it is added to Corona so it will taste like something, Dos Equis and Pacifico have flavor without it.
I find Corona without to be quite nice. My fave Mexican brews are Pacifico, Bohemia and Carta Blanca.I figure it is added to Corona so it will taste like something, Dos Equis and Pacifico have flavor without it.
I guess I prefer a little more flavor, but not a herd of hops like an IPA or a bunch of microbrews. I like my Ales and Stouts.I find Corona without to be quite nice. My fave Mexican brews are Pacifico, Bohemia and Carta Blanca.
I like big hops, but an over-roasted malt displeases me. My current fave is from your neck of the woods ... Track 7 "Left Eye Right Eye". Much alcohol pale clean malt and not too much or too little hopping. Yum.I guess I prefer a little more flavor, but not a herd of hops like an IPA or a bunch of microbrews. I like my Ales and Stouts.
I've seen Old Rasputin. No. It is coffee-dark. No.Try Old Rasputin from North Coast, or pretty much any of their other beers. I like beers from Alaskan Brewing out of Juneau also.
Old Rasp. is only 9% ABV...lolI've seen Old Rasputin. No. It is coffee-dark. No.
I like their Scrimshaw though. Kind a homey.
Horrible sad day, we just came back from the vet, we had to put the old cat down, she was just too tired tonight.
She couldn't even get up and walk anymore. We are pretty inconsolable at the moment. A near 20-year relationship leaves a deep hole.
nothing better than lobster simply boiled in sea water.
Thank you all for the many kind words.
I like big hops, but an over-roasted malt displeases me. My current fave is from your neck of the woods ... Track 7 "Left Eye Right Eye". Much alcohol pale clean malt and not too much or too little hopping. Yum.
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We have a deep water lobster we called "Slipper Lobster" (IDK why), but they taste just like the spiny's but are not endangered here to my knowledge.
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My plan was to make Andouille Sausage but I only had the small casings. I adapted, added some additional spices and made five pounds of pepperoni. I still have ten pounds of meat cut up, seasoned, and waiting for larger casings that I'll get in a little bit. I use the prague #1 so curing in the refrigerator isn't going to hurt. Bong hits, beer, and munching on pepperoni.
That's a .5 hp meat grinder that's been in the family for years. It's really heavy but gets the job done. My father just recently gave it to me on the condition that he gets some of everything I make. Tomorrow when we all get together for Corned Beef I'll have a surprise for him. Have to take care of what's really important. The family.
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you need a good droëwors recipe