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Post by 1955nyyfan on Sept 17, 2024 9:54:03 GMT -5
Thanks for joining the party, 55. What are you having?😁 Before I looked at the list I thought I would ace it, but actually there are three on there I've never had -- the Paloma, the Godfather and the French 75. That last one is indeed a Tom Collins but using Champagne rather than Club Soda for the bubbles. The Grasshopper and Brandy Alexander are more in the dessert category for me. Something my elderly Great Aunt might have had to go a little wild at Christmas. I would dispute that most of these need a comeback -- a lot of them have been very popular for years and still are -- but it's a nice list and I always like to see what people are saying about this vital topic. If memory serves you are a bit of a Scotch fancier, so let me know what your favorites are when you get a chance. Abelour 10 is my go to. I will change up with a Laphroaig from time to time. It's a little more smoky and peaty. Very seldom drink blends but will if I'm at a function and the choices are limited. Been enjoying some Cabs lately. Costco has had both Caymus and Heitz in stock at very good prices. Both, IMO are great Cabs. |
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Post by pippsheadache on Sept 17, 2024 10:02:40 GMT -5
Good story Matt. I haven't had a Rusty Nail in ages. We're heading to Scotland next week and we'll be surrounded by Scotch -- as of now we plan to hit a few distilleries for tastings. Mostly based on where we are staying. I've never been a big Scotch guy and it can be an expensive hobby, but I'm definitely in the "When in Rome" (or Inverness as the case may be) camp. Nice fringe benefit for you to be able to sample the lesser utilized drinks. Among liqueurs I also like Benedictine as well as Chartreuse (try finding it these days, especially the Yellow) and back in the day Grand Marnier was another favorite. Some Limoncello or St-Germain can be nice on occasion. When I was in college I first started making mixed drinks. It was one of the few useful skills I learned (along with playing pinochle and tennis. I don't even remember what my degree was in.) Anyway, in my search for something off-beat I found this thing called a Louis Special in one of those Mr. Boston bartending guides. I'd be amazed if you ever heard of it -- it was equal parts Peach Brandy and Rock and Rye. Okay for the ignorant palate and low budget of a 19-year-old, but sickeningly sweet for a normal adult human being. To this day I have to avert my eyes if I see a bottle of Rock and Rye down there on the bottom shelf at the liquor store. I found this list interesting and not what I expected. A lot of blends and I was of the impression that Scots loved single malts. With a few exceptions this looks like a list I would expect to see in the states. I drank Dewars for years before switching to Abelour 12 marcasdewhisky.com/best-selling-whisky-in-scotland/. Interesting list for sure, and I agree it looks more like a US list. I think a lot of it has to do with price -- the Scots are supposed to be "thrifty" and that would explain The Famous Grouse at the head of the class. Actually I had just read about that a few days ago, it's kind of their Budweiser of Scotch. I saw Talisker 10 on there and that is definitely on our list of distilleries to visit because we're spending time on the Isle of Skye. Those Island Scotches are the peatiest and that's not really my favorite taste, but no way are we missing out on that beautiful setting. I'll check into Abelour and if it's along our route we'll stop for sure. I know Glenmorangie is close to where we are staying in the Highlands so I expect to get there. Also maybe at least one of the Speyside places like Glenfiddich or Glenlivet. No unbreakable plan. Thanks so much for your input 55. Hope your personal situation is moving in the right direction. |
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Post by pippsheadache on Sept 17, 2024 10:08:40 GMT -5
Thanks for joining the party, 55. What are you having?😁 Before I looked at the list I thought I would ace it, but actually there are three on there I've never had -- the Paloma, the Godfather and the French 75. That last one is indeed a Tom Collins but using Champagne rather than Club Soda for the bubbles. The Grasshopper and Brandy Alexander are more in the dessert category for me. Something my elderly Great Aunt might have had to go a little wild at Christmas. I would dispute that most of these need a comeback -- a lot of them have been very popular for years and still are -- but it's a nice list and I always like to see what people are saying about this vital topic. If memory serves you are a bit of a Scotch fancier, so let me know what your favorites are when you get a chance. Abelour 10 is my go to. I will change up with a Laphroaig from time to time. It's a little more smoky and peaty. Very seldom drink blends but will if I'm at a function and the choices are limited. Been enjoying some Cabs lately. Costco has had both Caymus and Heitz in stock at very good prices. Both, IMO are great Cabs. I love Cabs too. Probably my favorite wine grape. Although it's a strong competition. We visited Bordeaux last year, where Cabernet is the dominant grape but unlike in Burgundy where the reds are pretty much all Pinot Noir there are lots of blends. |
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Post by inger on Sept 17, 2024 10:08:44 GMT -5
Just had a skirt steak that had been marinated in red pepper for use in a carna asada. Delicious and tender, but Ruth hated it… Well done, but still juicy and tender, except for the burnt ends, which were still delicious… I didn't think you liked spicy foods Inger. I know skirt steak is used in a lot of popular Mexican dishes. It's also the cut most commonly used in cheesesteaks. So I guess I've consumed plenty of it over the years but never thought of it until just now. The things you learn on this site. It was an experiment… and it passed my palette test… |
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Post by pippsheadache on Sept 17, 2024 10:11:12 GMT -5
I didn't think you liked spicy foods Inger. I know skirt steak is used in a lot of popular Mexican dishes. It's also the cut most commonly used in cheesesteaks. So I guess I've consumed plenty of it over the years but never thought of it until just now. The things you learn on this site. It was an experiment… and it passed my palette test… Glad you're out there checking these things out Inger! You never run out of new foods to try. |
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Post by inger on Sept 17, 2024 10:13:42 GMT -5
It was an experiment… and it passed my palette test… Glad you're out there checking these things out Inger! You never run out of new foods to try. Since Ruth didn’t dig it, I’ll just get a nice skirt steak next time. It was tender and juicy… |
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Post by desousa on Sept 17, 2024 14:02:59 GMT -5
I've had many of these and made most of them back in the day. Thanks for posting 1955nyyfan. |
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Post by rizzuto on Sept 17, 2024 16:45:43 GMT -5
I didn't think you liked spicy foods Inger. I know skirt steak is used in a lot of popular Mexican dishes. It's also the cut most commonly used in cheesesteaks. So I guess I've consumed plenty of it over the years but never thought of it until just now. The things you learn on this site. It was an experiment… and it passed my palette test… So, what color was it? |
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Post by azbob643 on Sept 17, 2024 16:53:12 GMT -5
It was an experiment… and it passed my palette test… So, what color was it? Apparently shades of brown & red....  |
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Post by inger on Sept 17, 2024 20:07:18 GMT -5
It was an experiment… and it passed my palette test… So, what color was it? The color of that damned spellchecker varmint that lives in this here Telly phone… sum bitch. Hate that there thing… |
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Post by inger on Sept 17, 2024 20:08:14 GMT -5
Apparently shades of brown & red.... Sorta so, Bob. Sorta so… |
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Post by 1955nyyfan on Sept 24, 2024 11:33:45 GMT -5
I'm curious if anyone has ever ordered anything from GoldBelly. Their model is to work with restraunts that are famous for certain regional dishes and ship them to people outside that location. So you can get lobster rolls from Maine, bagels from NYC, Cheese Steaks from Philly, Pork Roll from NJ etc. They are quite expensive but seems like a good model for folks who have relocated and want some food from where they used to live. I ask because I just got a mailer from them and went out to their site and it looks pretty interesting.
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Post by kaybli on Sept 24, 2024 12:11:37 GMT -5
I'm curious if anyone has ever ordered anything from GoldBelly. Their model is to work with restraunts that are famous for certain regional dishes and ship them to people outside that location. So you can get lobster rolls from Maine, bagels from NYC, Cheese Steaks from Philly, Pork Roll from NJ etc. They are quite expensive but seems like a good model for folks who have relocated and want some food from where they used to live. I ask because I just got a mailer from them and went out to their site and it looks pretty interesting. My friend ordered some Deep Dish Pizza from Chicago from GoldBelly and he was extremely satisfied with the experience. I need to try it. |
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Post by donniebaseball23 on Sept 24, 2024 14:07:04 GMT -5
I have a fantastic BBQ joint near work and it has caused my waistband to expand a couple of inches since I started working here back in March. Just had it for lunch today, now I'm fighting the heavy eyelids in my office.  |
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Post by donniebaseball23 on Sept 24, 2024 14:17:25 GMT -5
I'm curious if anyone has ever ordered anything from GoldBelly. Their model is to work with restraunts that are famous for certain regional dishes and ship them to people outside that location. So you can get lobster rolls from Maine, bagels from NYC, Cheese Steaks from Philly, Pork Roll from NJ etc. They are quite expensive but seems like a good model for folks who have relocated and want some food from where they used to live. I ask because I just got a mailer from them and went out to their site and it looks pretty interesting. I gave them a shot. I was stationed at Scott AFB just outside of St. Louis from 2001-2006 and there was a regional pizza joint that divided a population like none I've ever seen, Imo's. Very unique taste with the sauce and the blend with provel cheese. I fell in the "love it" camp. It's not "pizza" in any traditional sense, but I enjoyed the unique flavor and textures quite a bit. I saw it on Goldbelly a few years back and ordered a couple of pies on a whim. It was okay...some of the flavor was definitely there, but it was diminished as you'd expect given their model. Ultimately, not worth the price. On a baseball side note, while I was there, the Cards would let anybody with an active duty military ID into games for free as long as it wasn't sold out. I went to upwards of 100 games over the 6 seasons I was there, including a game vs. the Yanks once in (I believe it was) June of 2005, a game the Yanks won 5-0. Most of them were at the old Busch, as my last year in STL was the year new Busch opened and most games were sold out. Only got to see 3 in the new stadium. Always have had a soft spot for the Cards since then. Great baseball town and really smart fans. |
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