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- Thread starter ORD_Buckeye
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ExpatAkronite
Cascadia Subduction Zone
Fairly new Chinese hole in the wall in the hood that is becoming a go to (darling wife used to hate "real" Chinese food and now she dictatates the order!) The street food items like jianbing and rougamo are damn good--as are the dumplings.
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gregorylee
I'd rather be napping!!
Bought a bottle of this today for tomorrow, has anyone tried it? Opinions? Well, a bottle of this, Angels Envy, and Basil Hayden. But I have had those before many times and know that I enjoy them.
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Zippercat
Legend
Bought a bottle of this today for tomorrow, has anyone tried it? Opinions? Well, a bottle of this, Angels Envy, and Basil Hayden. But I have had those before many times and know that I enjoy them.
Several times and at least 3 different styles/versions of it, including their one that is supposed to be aged at sea on a boat. Jefferson is favorite of a friend and he generously shares!
Not my absolute favorite but a worthy choice. If you enjoy the others you mentioned the Jefferson will be appreciated.
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ExpatAkronite
Cascadia Subduction Zone
Very old trick was to set the barrels of whiskey in a creek (or on a boat) to to make it mature faster. Been tried with wine too. Not sure if Mythbusters have tested this lol.
What are water-aged whiskey spirits?
Some whiskey producers are taking advantage of humid seaside air and temperature fluctuations by aging spirits near water while others are experimenting with floating warehouses to see water in motion has an effect. It begs the question: do these tactics equal a better-aged booze?
www.rackhousewhiskeyclub.com
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Nutriaitch
Retired Super Hero
about to add my onions to stop the roux from cooking.
that might be the greatest smell in the history of this planet.
that might be the greatest smell in the history of this planet.
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First ran across this with Linje Aquavit, which is a Norwegian thing where it has to cross the equator. (Its norway, that's far) I think it's a Christmas tradition thing there but I remember it being pretty good.Very old trick was to set the barrels of whiskey in a creek (or on a boat) to to make it mature faster. Been tried with wine too. Not sure if Mythbusters have tested this lol.
What are water-aged whiskey spirits?
Some whiskey producers are taking advantage of humid seaside air and temperature fluctuations by aging spirits near water while others are experimenting with floating warehouses to see water in motion has an effect. It begs the question: do these tactics equal a better-aged booze?
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DubCoffman62
Lazy Slob
agreed, I love love the smell of the veggies hitting a good black roux
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Made my favorite winter comfort food tonight: chicken & noodles over mashed potatoes, a box of Stove-Top stuffing, and some Kroger bakery split-top dinner rolls that I bake with a big pat of Kerrygold butter on top so it melts all over and give a nice golden color and crunch.
I don’t eat a lot of carbs, but when I do, my plate is 95% carbs.
I don’t eat a lot of carbs, but when I do, my plate is 95% carbs.
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