Recent content by chef273b

Vintner yes. And try this from NoDa. Wow. Fresh, it beats the Heady I got in NYC. Kicked ass at Beard House, been in the weeds ever since. Holidays suck.

It's sideways, but damn it's good. OHB Event Horizon. Need to pick up some more to sit for a year.

Boulevard's Dark Truth Stout. Maybe my favorite of the season. Also Stillwater Classique (meh). Also Hollow Point from The Perfect Crime, nice beer, better as a night cap IMHO. And a PBR.

We cooked a six course wine dinner, heavy French food, damn good wines. Think my palette's wrecked. I'll wait til tomorrow.

So a guest at the hotel handed Chef a 4pak of Heady, of which he gave me one. Do I save it for another night when I might bettet appreciate it, or do I just pound it now?

Missed a week here, hope everyone's doing well. Gabe, the figs are still green, may be f'd? Drinking Highland's Gaelic,after a week of teaching charcuterie (makin' sausage and ****) at the John C Cambell Folk School in Brasstown, NC. Too crunchy for me. But a good time.

Don't use #2! That's for dry cured meats. Kosher and sugar plus your flavoring is all you need for salmon.

That's what I did last week. No harm here, either. Wouldn't expect anything less from members of this thread.

Guy who works at a local store brought in a huge variety of wood for smoking. Anyone have experience smoking with peach or orange?

Hope it goes well!

Monostat, dude.

Happy birthday!

You'll have to get a limo and ride in the trunk, and lock the door in case you get drunk.

Recovering well. Pain receding (hold the Floyd), but the next phase of bruising and swelling is now starting. Figs are still green as hell. Will keep you updated.

PBR while waiting for my brew help to arrive. They want to brew an IPA, bit aren't aware they'll be putting together a Bam Biere clone as well;-).