Food and Drink

I hope it's a long meeting at work, or some other such reason for his absence. We all remember the last time he wasn't heard from.

Who has a nice RV? http://flowingdata.com/2015/10/26/top-brewery-road-trip-routed-algorithmically/?utm_source=fark&utm_medium=website&utm_content=link&ICID=ref_fark

From Iceland, a light, citrusy and ... IPA.

so I think I might have fucked up: when I tried to cork the bottle after pouring a glass, I think I might have used a little too much force. Now the cork is kind of stuck there, and I can't pull it out. I would welcome any kind of suggestion.

Hey Sirs, Today I'm giving the recipe and how to info of Saç Kavurma, A Turkish Cuisine Classic. Lets start with ingredients. For one hungry person (just multiple the quantity of ingredients with number of people) : 250-300 Grams Entrecote (any soft red meat can be used, not sure about pork) One middle sized Tomato Two middle sized long green pepper Half of a middle sized onion (I'm not using it now cuz I don't like onion) 1-1,5 tablespoon Butter (the one made from milk) 2-3 tablespoon Olive oil (not going to be used if following my way) Salt, pepper, thyme, flake…

Anybody interested in sharing local beans, secret Santa style? I would love to share the amazing beans that are roasted here in Cincinnati.

No, not as a garnish...you know how vodka is fermented potatoes, and wine is fermented grapes, and beer is fermented...uh...barley? I think beer is a family of fermented things, there's rice beer, and barley beer, and wheat beer, and so on...and tequila is fermented agave -- so is there one that's fermented olives? I had a really good olive last night, and I imagine it would be good, but perhaps there's something about it which prevents it from happening (quantity?).

For those near a BevMo, may be time to stock up. This isn't their super, twice a year, $.05 sale, but still a decent selection. Beverages & More! - Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel, Chardonnay, Champagne, Port, Dessert wine

http://www.americanbeerclassic.com/who.php Basically I get 48 tokens to sample stuff! Feel free to share your recs!

Not sure if anyone posted this here, saw it in another forum..... It's the World's Strongest, Most Expensive Beer -- Inside a Squirrel - Asylum.com Duggeh? Drink one for the team?

Those of you with a taste for rum and 600 quid to spare might like to uncork a bottle of Black Tot "Last Consignment" British Royal Naval Rum, lovingly decanted from the official stocks held by the Senior Service since sailors' final rum ration in 1970. [url=http://www.theregister.co.uk/2010/07/29/black_tot_rum/]Authentic Navy rum: Yours for

I'm looking for a good all-around decanter for general use with wine. Not in the mood for anything huge or stupidly-shaped. Any suggestions? EDIT: So far, I'm a pretty big fan of the Riedel "O" after using it a couple of times at my parents' place.

Anything under $30 a bottle that is similar to the 2002 runrig?

I'm thinking of getting an Excalibur 4-tray dehydrator. I want something that is smallish and not that expensive. Before buying, I thought I would ask if anyone else has a small dehydrator that they would recommend? I will mostly be using this for dehydrating soaked nuts. http://www.amazon.com/Excalibur-2400-4-Tray-Economy-Dehydrator/dp/B0047WOWHE/ref=sr_1_8?s=home-garden&ie=UTF8&qid=1377484067&sr=1-8

I know that this is not a cooking based forum, but because its delicious I couldnt resist to share with all of you guys. I know, I know, you may think, what an asshole, all that and only for you! Well, not for me only, we expecting some more assholes today, so the party can continue...

http://getdistilld.com/ Think of it as Untappd for whiskey. The database is missing a lot of things, as expected. But I like the "check-in" [review] format and it's pretty straightforward. Add me if you start using this app!

I'm thinking some of you good ole boys might just like this here thing here! I know I do. http://dropandcatch.com/ I'm thinking about ordering the Amber Ale with 60 pounds of pull force. Don't know if I'm manly enough (wallet-wise) to swing the 100 pounds of pull force model.

I want to get a Thermapen. Which one should I get? Also, will this work to measure of the surface of the pan? If not, what works best for that? Infrared thermometer? What kind? [I need to start cooking again or else I am going to turn into a blimp.]

Thought this may be fun and useful: I'll start with my Sazerac Recipe: 1 tsp Cane Sugar (I prefer Turbinado) 2 drops Peychaud bitters 1 tsp Water 2 drops Angostura Bitters 1 cup Cracked Ice 2 oz Rye (or Bourbon in a pinch) 1 tsp Herbsaint or Absinthe (I prefer Herbsaint) Lemon Twist In a shaker, muddle the sugar, water and Peychaud bitters. Add Angostura bitters, ice and rye (bourbon). Shake gently until well chilled. Pour Herbsaint or Absinthe into an old fashioned glass. Swirl to coat glass insides and bottom and pour out excess. Strain drink mixture into glass and add lemon twist. Sit back in the rocking chair on the front porch ad enjoy. If you get rea…

Well, after reading posts from Tyrion, Grawk, and others I decided to dip my feet into some bourbon. I tried some Maker's Mark, Gentlemen Jack and Jack Daniels Single Barrel. I didn't like the Gentlemen's Jack or JD Single Barrel, but I thought Maker's Mark was okay. I then decided to purchase these today: Knob Creek Woodford Reserve Basil Hayden Baker's 7 Just got done trying the Knob Creek and now I am on the Basil Hayden. What really intrigued me to Bourbon was Tyrion mentioning that he started off with scotches, but now reaches for bourbons. Since joining HC I've purchased a crap load of Scotches which I do very much enjoy. I prefe…

Like the title says, what are you all's favorite snack foods? Or maybe just something that you know you shouldn't eat, but so good you couldn't go without. For me it's petit ecoliers. I think they're the greatest thing ever.

Brew Class | Dogfish Head Craft Brewed Ales Dogfish Head is doing 3 classes in brooklyn, one of them about how to brew beer...

Have we had this thread yet? I found humanflyz' short whisk(e)y one, but not a whole lot of talk. I need to expand my palette, so where should I go? Also, any recommendations on reading/online sites? Wine Advocate/Spectator? Others?

Making a batch for some friends tonight so thought I might document it here. I made a batch for one of the MoAs where it was well received. Depending on your ice/water adding strategy it makes ~5.5 quarts. Scale accordingly. The finished result is a deliciously complex florally sweet punch that isn't too cloying where I personally cannot pick out any of the individual ingredients they just integrate to something magical. It's based on this recipe: https://jeffreymorgenthaler.com/vacuum-seal-oleo-saccharum/ With a few ingredient substitutions I've adopted by way of my cocktail guru friend Dave who intro'd me to this. I've appended the substitutions to the r…