Boilerfood

I thought about the Publican too, but I think The Purple Pig might be more approachable.

+1 on the Goose Island BCBS. Too bad it's a limited release. Good to see they are still putting out quality after being eaten buy AB-Inbev. That's why you buy a whole case of it when it is distributed.

Upland's Infinite Wisdom (Tripel) Boulevard's Long Strange Tripel Unibroue's Trois Pistoles (Belgian Strong Dark Ale)

Always fresh, Philly style doesn't do it for me anymore.

Achouffe La Chouffe, and then King Henry. It was a good night for beer.

Goose Island BCBS. My mind is blown.

I have had it. Instant drain pour. Its like skunky Corona with horrible chili taste. Had a GI Harvest last night. Not a huge fan of ESBs, but this one wasnt awful.

Is it bad that I am dying to drink this beer for the same reason that I instantly touch a plate when told it is "very hot?"

First it was a Three Floyd's Zombie Dust, then an Abita Pecan Ale. ZD was great, even with the hop fade. Pecan Ale smells amazing, but sadly tastes nothing like the smell.

3 Floyd's Apocalypse Cow Ayinger Celebrator Cave Creek Chili Beer Shiner Bock All over the place in terms of styles, and quality.

Applejack is my secret ingredient.

*sigh* I wish they would have just kept these shenanigans to the Vodka industry. Oh well...

I have to toss Flor de Cana into this conversation as well. Its cheap, and sublime.

Thank you Toby and Kathryn.

Sorry for digging up an old thread, but it didn't look like there was another based on the search. Has anyone been here since they opened? What is the process like in terms of getting a reservation? (how much lead time is needed? Is it a ticket system like Next? Does one reservation count for both restaurants?) What is the menu? The website is incredibly vague about all of this.

I might get laughed off the forum for this suggestion, but I was in a similar situation with a friend of mine a couple years ago. He was an only child, who sincerely didnt know how to use the microwave. Shows up to college, completely unprepared and starving. The first cookbook I bought him was The Betty Crocker Cookbook. The recipes are simple, she will have heard of all the ingredients, and they are affordable to a poor college student. This of course, is assuming that she has little desire to cook beyond feeding herself what reminds her of home, anymore ambition and The Way to Cook is perfect.

This video is the first part of the Good Eats special where he explains his foil method among other turkey beliefs. I made this recipe last year, only used Bacon instead of the foil. (Something I think I read here.)

I have never seen the new Lemon Hart before. Same recipe, different label or completely different bottling? Anyone have a comparison?

Nevermind, the question was already answered.

This reminds me of a miserable part time summer job I had a couple of years ago. I worked the concession stand at a minor league baseball stadium. It was the first year it was open, and everything was immaculate. Furthermore, they wanted to make the particular stand I was in to be "gourmet" which in their eyes meant we charged more for the same old things, and served stuff other than Bud/Miller/Coors. If I remember right we had Leinenkugel, Sam Adams, and a couple other similar offerings. There were so many complaints that we didnt have "real beer," and that they had to walk to a different stand, that next season, the selection was changed the big macros.

This screams collectors item to me.

Rather than specific recipes, what about incorporating accepted ratios?

Worth every penny.

Amaretto And so much less tasty than the Luxardo... but that's just my opinion. Agreed. Although, they are both too sweet for my liking.

Amaretto