cannabineer
Ursus marijanus
I find Corona without to be quite nice. My fave Mexican brews are Pacifico, Bohemia and Carta Blanca.
What did you accomplish today?
- Thread starter 420God
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raratt
Well-Known Member
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.
cannabineer
Ursus marijanus
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.
cannabineer
Ursus marijanus
I've seen Old Rasputin. No. It is coffee-dark. No.
I like their Scrimshaw though. Kind a homey.
raratt
Well-Known Member
Old Rasp. is only 9% ABV...lol
doublejj
Well-Known Member
I looked up South African Lobster & they look very much like the Spiny Lobster of S. Fla and many other places in the Caribbean and southern Pacific/Gulf/Atlantic.
My absolute fav is to split them in half & cook over wood coals or second option is to broil them quickly (meat side up) brushed with garlic butter.
Singlemalt
Well-Known Member
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'll remember this young man
we used to have a shit load of slipper lobsters here on Oahu right in waikiki my dad would always take us to see the firework show every fridays by the lagoon and then go catch some to eat. sadly none anymore. same with snails we made a soup out of these gray snails you find under the wet rocks but now they are extremely hard to find
xtsho
Well-Known Member
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.
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.
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.
lmfao this reminds me of that time i was in garde manager class in culinary school. first time ever making sausage and i was in charge of measuring the salt but i didn't have any tools with me. i figured 2tsp=1tbs but it was 3tsp and my teacher was like " LOOK EVERYONE!; THIS IS HOW YOU NOT MAKE SAUSAGES! ". our teacher was a prick but extremely skilled at what he did so he was highly respected regardless
