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TongoRad

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Everything posted by TongoRad

  1. Here is a recent thread from the Beer board that Chris Holst posted in regard to Lambics. It includes a link to an informative Eric Asimov piece from the NYT that also contains some excellent recs for things to keep an eye out for.
  2. Unfortunately, no, though I would like to try one just out of curiosity. My local shop will put out the display (10 cases or so) early in the year and they start dwindling out by this time of year. Last year the last of it went in the fall, but this past weekend I only saw one case left so I doubt it will make it to September. I actually got the last of it in '05 (Novemberish), and wasn't so crazy about the hop quality at that time- it was sort of 'neither her nor there'. I do suspect, though, that a few years could rectify that and allow the maltiness to dominate. Unfortunately my lack of will power always seems to trump my curiosity and I just can't seem to cellar things for too long
  3. If it's Lindemans you are looking for, then there's definitely no need to schlep. It's very widely distributed. Most of the places in my regular circuit, even small neighborhood shops, will carry it. If you are near Hackensack definitely check out Home Liquors- it's easy to get to and they have a better than average imports section.
  4. I love this place- I'll go there specifically for the Hot and Spicy Pickles and those big honkin' cocktail capers, when they have them. Looks like it's time for another pickle run...
  5. I think this is my third year doing my tomatoes in containers. I figured it would be better off in the long run to put them where the sun was and that meant that containers were the way to go. You really do have to stay on top of them with the water and feedings, though. This year I have just three Yellow Jubilee plants, and if I could get a couple dozen good size tomatoes from each I'll be very happy. They are just starting to turn color now: My chiles are a near disaster, though. First the bugs got to them, and then the plants themselves got mostly gobbled up by deer. There are still chiles on them, but they are half size and are turning red already as though the plants can't do any more than they already have. Aside from the herbs (which are all well established and kicking butt) that is all I really have the space for.
  6. Add me to the list of those who never saw this thread, Tammy. I grew up with it prepared the way you describe- tossing the pasta with the oil/garlic in a bowl. Lately, though, I've been adding pasta water to the garlic pan to make a 'sauce' and then tossing the spaghetti (or linguine) in the pan as well. A few anchovies added to the garlic/oil at just the right time is always nice, too.
  7. Man, it's been a while since I've had an OSA. I'm sure I've seen it around, too- I'll have to get some now that you've put me in the mood. From the Winter Beer file (but not exactly a Christmas beer)- I just love SN's Bigfoot during June and July when they still retain a good bit of the fresh hoppiness but aren't as aggressive as they are in Feb and March. It also helps that I can get it at a discounted price
  8. Similarly- only people who grew up with 'Sunday Gravy' should be allowed to use the phrase. And even then, I think it's about time to start phasing it out.
  9. I do both: chops (about 1 1/4" thick) and a single roast (about 2-3 lb.), cut from the center. Usually the end piece is a little sinewy, and that part works well for kebabs if you want to trim it. I leave the fat on all of it and package the chops two-per-package, wrapped in foil and then placed in a ziplock bag for freezing. The chops are great for a weekday meal, and the roast is usually reserved for a weekend type thing. The loin is very lean, so be sure not to overcook it and you'll have some great meals for an affordable price. The 1 1/4" chops may be big, but are not as susceptable to overcooking as a thinner one.
  10. I was having Samuel Adams, you can place that in any category that you like , and I'm willing to bet that all of the beers are from the same cold box. But still, there is a point where any beer will become lifeless no matter the style. It has to do with how the carbonation is released and the head is formed. Just a few degrees higher and the beer will still be very cold (I'm not that unreasonable- honest- and I realize that the majority of customers prefers beer to be served very cold) and it will, well, 'behave' the way that a beer should behave.
  11. I've been a couple of times for a burger and a beer and have not been sufficiently impressed to take it to the next level. I really can't see myself going back for anything, to tell the truth. The burgers themselves are good- juicy and big (8 oz.)- but the sides are awful. The crinkle-cut steak fries have been soggy with oil, and the cole slaw is just cloying and nasty. It's rare that I can't finish one of those small servings of slaw. The draft beer is kept waaaay too cold, and not in an "it's not at cellar temperature so I'll nitpick them about it" sort of way. I'm talking just above freezing, which is objectively too damn cold and a waste of my $$.
  12. Nice video. I'll have to bring a camera with me next time to make sure I get the full complement of onions Man, they really loaded you up!
  13. Get the fresh and roast them yourself- you'll have more flexibility than if you get the chopped (i.e. rellenos). They freeze quite well.
  14. Looks good, Marsha, I'm definitely gonna try that one. I would like to clarify, however, that there is a difference between the bottled (non-widget) Guinness and the draft (and canned) stuff and that this recipe (written in 1989) was intended to utilize the bottled extra-stout version ( higher gravity, more flavor). Actually, I see myself using some Samuel Smith's Oatmeal Stout which has a nice buttery undercurrent.
  15. Chances are that you'll find the pasillas under the name Chile Negro- same thing.
  16. Freakin' sweeeet! Almost looks like those fries got the old enchiladas suizas treatment. I can't say I really disagree with anything ludja said in regards to making your own green chile sauce, I do the same thing myself, but that La Victoria sauce is surprisingly good for something that comes in a ketchup bottle.
  17. Is it just a topping, or more integral to the burger itself? If the former, then you may just be better off sneaking a bottle of La Victoria green sauce into your fave and/or local burger joint. At least you'll know that the 'burger' part will be up to snuff. Wear cowboy boots for the sneaking part
  18. It may sound like heresy but IMHO, there is nothing spectacular about them. Perhaps I just don't "get it". The fries are always a disappointment when I go to In & Out. Someone suggested trying them "well done". Anything would be an improvement. ← Maybe they change their oil too often Bryan- I'm just getting caught up on this wonderful blog. Awesome job! Happy belated birthday and best of luck with Z Kitchen. If you want those tacos, we Northern NJ types can definitely hook you up...
  19. To Fink or anybody else who has been to Bailey's lately: This past Saturday afternoon I was driving by (with my 4 year old in tow), and nearly stopped in for lunch but then thought the better of it. Is it cool to bring the wee ones here?
  20. Thanks, Chris. I'm looking forward to this one. I'll start by simply posting the recipe that I'll be working with, but if anybody wants to scale it up or down, or even tweak it in any way I'll be more than happy to address those issues. This recipe is on the hoppy side, but not unreasonably so. It can easily be toned down a bit by eliminating one of the late hop additions. The method is the same as used for the Red Ale. Porter 2 ½ gal. ferment (I will be boiling 2 3/4 gal.) 3 lb. Light DME 6 oz. Crystal Malt 80L 5 oz. Chocolate Malt or 6 oz. Carafa I (de-husked) Crack grains, place in strainer bag and steep 30 min at 155F 1 oz. Goldings (6%) or 6 AAU- 60 min. 44 IBU approx. @ 25% util. ½ oz. Tettnang @ 5 min. ½ oz. Tettnang – @ Flameout o.g. 1.054ish proj. f.g. 1.014 Nottingham Dry Yeast at 68F
  21. I've got a funny one... I forget the occasion, but my family was out to celebrate something at a rather upscale restaurant. My brother and I were in our early 20's, sis was in her teens. Now, I have no idea why, but on this particular occasion my brother decided to put on airs. Who in the heck was he trying to impress, anyway???- we all sure as hell knew who he was. So the waiter gets done reciting the specials and asks if there are any questions or are we ready to order. Brother pipes up that he has a question and proceeds to ask what 'year' the Chateaubriand was. Needless to say laughter and wisecracks were showered upon him immediately (the funniest part to me was that out of all of us he is the only one who really doesn't like wine, yet there he was trying to act the part of an expert). Thankfully he is a rather jovial sort and his embarassment lasted all of about a second (he may have even said something along the lines of "well, if it is this year then that's what I'll have"). My father, on the other hand, seemed too mortified to fully enjoy the moment.
  22. Apologies for butting in but, I'm planning on brewing up a small batch of Porter (extract with steeped grains) in the next week or two. I'll gladly post the recipe if Chris okays it, and we can even do a brew-along. Personally I think you should get the recipe for the base beer to where you like it before doing things like adding wood chips or spices or fruit or whatever.
  23. Check out the Pomi brand as well- I'm fairly certain that they don't have basil.
  24. And a nice one, too! Gotta love the music- that's a lounge version of Elvis' "Are You Lonesome Tonight", no? Perfect...
  25. Chan's Dragon Inn rules!!! (or...it used to and I'm assuming it hasn't changed a bit) Please tell me that the waiters still wear the Hawaiian shirts Up until 2000 I lived on the Englewood/Leonia border and was there all the time. PuPu Platters, Zombies, blowfish light fixtures...what's not to love? This place definitely deserves its own thread. The photos really capture the atmosphere. To quote John Hiatt: "Thank God the tiki bar is open Thank God the tiki torch still shines Thank God the tiki bar is open Come on in and open up your mind " --- ETA: I remembered posting about this place before so I just did a search, and sure enough here it is. FWIW- I pretty much said the same exact thing. I'm getting way too predictable in my old age
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