jsolomon

Those nights I usually make alfredo on linguine (a better pasta than fettucine in my mind) or go to Burger King for a greaseball. My SO, on the other hand, goes for Hot and Sour soup at a local oriental resto.

The main reason is that there are a lot of chemical components present in wine that are removed in the distillation process to make spirits. Almost, if not all, of the enzymes and large chemically reactive species in wine are not present in spirits directly because of distillation. All of that cellular machinery continues to do chemistry (even if it's "unintended" chemistry) long after the cells are dead. Additionally, as that cellular machinery ages and falls apart, it still has the possibility to do chemistry, which continues to happen. Changes in pH cause changes in enzyme activity. So do changes in other molecule concentrations. However, since spirits are simpler, and lack those large molecules, it doesn't change nearly as much with aging.

Hulk smash!!!

Nope, just damned...

Okay... I'm not going to resort to invective and foul language. But.... They forgot several states that have gold medal breweries from World beer competitions. This post indicates 2 breweries that ought to be mentioned on their site Yet; Nebraska languishes. Unnoticed. There are two spectacular beers brewed here that deserve some more recognition. Edit: grammar police.

Have you considered the Blazing Saddles approach?

What about black coffee? Something people can never figure out in Nebraska.

Speaking as a marathoner, distance cyclist, and hash house harrier, why stop drinking beer whilst training? Beer's good carbs, B vitamins, essential amino acids, and analgesics--all needed by the athlete's body. Edit to add: and Shiner's a very good example of all manner of those things, especially of beer! It's the only thing that makes my Army stints in San Antonio worthwhile!

Ahh, the voice of reason. Why no bitters in this, too?

My only experience making it at home was a pleasant mistake. I had some home-pressed cider that I forgot in my dorm fridge. After 4 weeks or so, it had fermented into this lightly carbonated gallon of heaven. My buddies were afraid to try it, so I had it all to myself at one christmas party. I'll place the alcohol at about 6% ABV based on effects alone. Man, it was good. Good. Good. Good. Jump at the chance to try making it. My advice is to get a lager yeast, and make it in your fridge. Do not do nasty things like pasteurize your cider. Give it a whale of a load of yeast when you pitch it and let it go.

I'm not spectacularly interested in the CIA recipe, but I am curious if you've tried other wines than cab for that.

You might want to look into dental alginate to form the negative for your chocolate figurines (GI-Joes for whatever as the model)

I live in a backwards area of the country (I've visited more backwards areas, though). Where can one find a reliable source for high quality brown and black mustard seeds?

This is akin to the instructions for how to shampoo your cat (don't ask) Afix your mop to your least favorite reversible drill. Fill two sinks with soapy water. Spin the mop at low speed ~500 rpm or less if possible for a while in one sink for 30 seconds or longer. Squeeze the mop. Spin the mop at low speed in the second sink for a similar period of time. Squeeze the mop. Remove the mop from the drill chuck. Rinse well in clear water til the water stays clear while wringing and swishing the mop. Wring well one final time. Air dry with the mop head up. Edit to comment: Eggs? Never heard of those in a marinade/bbq sauce before. No wonder. Try ERA laundry detergent as your soap.

And then some anti-snobbish wag will make "al Bilbo" with milk, velveeta, and margarine.

I believe you want your oil between 350-375 F or 195-210 C Err more toward 350/195

Do you want it clean, or unstained/pristine?

Hah! I had suspected that you had a see-food obsession, and now I have confirmation! Varmint, that is some seriously good-looking chicken. I'm glad my keyboard is at arm's-length; elsewise, it would be acutely short-circuited from drool.

Would it be despicable of me to suggest some of the cheaper bubblies? Frexienet makes something that isn't really evil and I can get it for <$10 US in Lincoln, Nebraska. Otherwise, I'm firmly in the rose` camp.

When I soak mushrooms, I usually do it in wine, so that stuff definitely gets saved. Somewhere between 15 and 90 minutes is what I've found to be sufficient. Sometimes they get sped along slightly with a low burner.

I was going to recommend this, instead. And, a manual version, cheaper. However, I will implore you, if you're cutting beef bones, those things support a 1500 lb animal that can move upwards of 25 mph. I.e. there's a lot of structure there. Stay safe and secure the bone in some form of vice.

I use them. If they are not available, I've made due with forks, pocket knives, drywall screws, and many other implements. But, the simple truth is, the cob holders are dug out for 10-15 days a year when the corn patch (God, I love using an 8-row planter) is going great guns, they never get put away. The rest of the year, the corn is crap, so they're forgotten.

Two days ago, I was at the Nebraska Craft Brewers' Festival, and my tasting notes are here, in the Heartland forum.

I tear mint and put it in my carbonara with spectacular results...

Six months, huh? Not bad but for that carpacchio and rare lamb loin plus the Veuve, it really should have lasted a bit longer ... ← Forgive me if I am incorrect, but was that a Hee Haw reference? If so, I may be able to pinpoint your problem...