Boilerfood
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Posts posted by Boilerfood
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Goose Island BCBS. My mind is blown.
+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.
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Upland's Infinite Wisdom (Tripel)
Boulevard's Long Strange Tripel
Unibroue's Trois Pistoles (Belgian Strong Dark Ale)
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Always fresh, Philly style doesn't do it for me anymore.
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Achouffe La Chouffe, and then King Henry. It was a good night for beer.
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Goose Island BCBS. My mind is blown.
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If you hate yourself that much you should acquire some Cave Creek chilli beer.
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.
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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?"
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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.
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3 Floyd's Apocalypse Cow
Ayinger Celebrator
Cave Creek Chili Beer
Shiner Bock
All over the place in terms of styles, and quality.
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I'm no BBQ expert but just curious - absolutely nobody here uses bourbon, beer or coke in their sauces?
Applejack is my secret ingredient.
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*sigh* I wish they would have just kept these shenanigans to the Vodka industry. Oh well...
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I have to toss Flor de Cana into this conversation as well. Its cheap, and sublime.
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Thank you Toby and Kathryn.
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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.
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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.
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I'm cooking Thanksgiving dinner for the first time this year (although my mom is making the dressing and rolls). I'm using Alton Brown's roast turkey recipe. I did a dry run yesterday and the breast meat turned out great, but the dark meat was a little dry and tough. The recipe was a little confusing since he says to cook the turkey on a half sheet pan, but then the accompanying recipe for gravy requires you to add 32 ounces of liquid to the pan and whisk the hell out of it over the stove. That is not viable with a half sheet pan. I ended up using a normal roasting pan and it worked fine. The video that accompanies the recipe on the Food Network website is also confusing. In the video, he tells you to put aluminum foil over the breasts 30 minutes into the cooking process. The aluminum foil cover is not part of the written recipe. I used the foil cover, but it resulted in the breast meat not being crispy and it did not darken as much as I would have liked. When I make the turkey on Thanksgiving, I will use the foil cover, but I won't put it into place until the breasts are darkened to my liking.
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.)
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I have never seen the new Lemon Hart before. Same recipe, different label or completely different bottling? Anyone have a comparison?
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Nevermind, the question was already answered.
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According to local stats, they are the most popular and best selling beers. And at major sporting events, right here in Vancouver, its Bud coming out of the taps.
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.
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This screams collectors item to me.
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Rather than specific recipes, what about incorporating accepted ratios?
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Also what is the consensus on Cointreau vs other triple sec/Curaçao? Cointreau is great, but God it's expensive...
Worth every penny.
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What's Desaronno?
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.
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What's Desaronno?
Amaretto
Where to take daughter in Chicago?
in The Heartland: Dining
Posted
I thought about the Publican too, but I think The Purple Pig might be more approachable.