scubadoo97

The person who set up the tasting used bottles he had in his inventory but we did a similar rye tasting back in 2011 with 20 tasters. Whistle Pig was in that tasting 2011 Hirsch Rye 95.6PF – 91.1 HW 12YO 92PF – 88.3 HW 21YO 92PF – 87.5 Rittenhouse 100PF – 87.1 HW 16YO Rye 92PF – 86.5 WT 101 – 85.7 HW Rendezvous 92PF – 85.5 HW Bourye 92PF – 85.1 Willett Rye 3YO 115PF – 84.8 Sazerac Rye 90PF – 84.5 Russells Reserve Rye 90PF – 84.1 Pikesville Rye 80PF- 84.1 HW Double Rye 92PF – 83.0 Whistle Pig 100PF – 83.0 Redemption Rye 92PF – 82.8 Jim Beam Rye 80PF - 80.0

As promised here are the results of a recent blind rye tasting. 21 tasters who are all serious whiskey guys We tasted 2 ryes per week. Each sample was 2 oz Ranked by mean score 86.3 - Russell's Reserve 104PF ($59.99) 86.1 - Michter’s 10YO Single Barrel Rye 92.8PF ($160.00) 85.4 - Pikesville Rye 110PF - ($49.99) 85.3 - Michter's Barrel Proof Rye 114.2PF ($87.99) 85.2 - Jack Daniel’s Rye 94 PF ($49.99) 84.3 - Wild Turkey Rye 101PF (2012) ($18/750ml - Current pricing $47/L)) 83.8 - Knob Creek 100PF ($23.99 on sale) 83.6 - Woodford Reserve Rye 90.4PF ($23.99) 82.9 - Crown Royal ($22.99 on sale) 82.7 - Sazerac ($34.99) 82.6 – Rittenhouse 100PF ($26.99) 82.5 - Beam Rye 90PF ($44.99 / 1.75L) 82.4 – Templeton 80PF ($35.99 on sale) 82.0 - 1789b Jefferson Rye 94PF ($35) 81.9 - Michter's US1 Rye 84.4PF ($51.99) 81.1 - Bulliet 90PF ($19.99 on sale) 80.5 - George Dickel 90PF ($21.99 on Sale) 80.3 - High West Double Rye 92PF ($33.99 on sale) 80.0 - Old Overholt 80PF ($12.49) 75.8 - Fleischmann's 80PF ($15 / 1.75L)

A couple red potatos cubed and pan fried with a couple fried eggs. Hit my buttons. Wifefy saw a little uncooked white which grossed her out. Oh well. Can't please them all

I know "pics or it didn't happen" but last night's dinner was braised curly kale with fine diced red onion, red jalapeño and garlic. Seasoned with s/p and Greek oregano. Red wine and Balsalmic vinegars added to brighten and sweeten the dish. This was the side to pan seared fresh Mahi. A side of corn bread would have been nice but didn't happen.

@dcarch visions of you with an electric knife slicing a pie brings images of Alton Brown in a pie episode to mind

Another tuna melt in an attempt to use up the last of the tuna salad in the fridge

You know the only thing I want to know from a distance is that the IC is still running. That would be nice in the mean time my safety measures are a UPS power supply but the Anova draws 800 watts. A tall oeder for most UPS devices

Thank you Melissa. I get a lot of Anova email that's marketing, I'm sure I deleted it without opening thinking it was a sales pitch. Glad to see they are responding to concerns of Bluetooth users

Tuna melt

Went to go use my Bluetooth function today and low and behold they changed the app. Pushes you to sign in via Facebook (I hate this so much) Had issues with email addresses submitted. said they were already used.....blah blah....yeah like that's me....asked for my cell phone#, still issues. Never did connect went from a simple open and connect to having to sign in, email Facebook fiasco which was programmed to fail unless you use Facebook

Love this thread. Such wonderful meals Tonight I sear some Cobia topped with a pineapple core/ring dice (gots to use up the core) cooked in brown butter served it with a sweet potato vanilla bean mash with red jalapeño's and chopped pistachio nuts. The Cobia was cooked to just done, a tad pink in the middle

Anna, I have a couple of packs of lamb ribs in the freezer. I usually smoke them but yours look delicious. They are so darn fatty. Did you do anything with the coupious amount of fat given off?

Looking back at Paul's Cuban, I think I'd have one of his over the one I had the other day. As I dissected it, it was 95% boiled ham, one small sliver of salami that only was found in one half of the sandwich and no sign of mortadella. I think Pipo's is skimping on their ingredients. I do like the mojo pork in there though. Beats a deli pork roll

Funny. No idea how the photo got flipped

Used up some peppers to make something to go over ravioli

I'm in Tampa today and lunch time is coming up. Might just have to be a Cuban after looking at Paul's photo

looks pretty darn tasty Paul

Instant dashi is a stable in my pantry

One of my closet dishes is reheated leftover white rice, thawed frozen peas, a good shake of the supermarket shelf yellow "curry" powder and pull it together with a spoon of mayo.

Not at all

I hope I didn't make it sound like I was annoyed by your questions.

Dill

Yes, all day long

No it's not traditional and to tell you the truth I didn't know it was in there until I looked at the online menu but the sandwich tasted mighty good

Here is their menu http://pipos.com/cafemenu.html. Although I didn't detect much salami in the sandwich (I didn't dissect it) the addition of mojo pork was a nice