Augsburger

Colin, you live dine well my friend.

Was that the before or after? Biscuits and gravy is more a southern dish I believe and a risky proposition north of the Mason Dixon line. Ordering biscuits and gravy in North Dakota would be like ordering kielbasa in Arizona. I hope you have better luck at the next food stop.

Who needs a beach when you have all that good food?

Congrats to Peter! Awesome playing.

That was some awesome meal you two! Please take me with you next time.

Very outstanding!

https://youtu.be/GzhlDnTv0pc Best part is at 28 seconds Oh, and the first and last photos are awesome.

Why do you have antennas on your brisket? Looks mighty tastey anyway.

Happy Beardday! I mean Birthday!

Want!

http://www.fountainpenhospital.com/Index_Showcase.asp?BOD=/collections/collection.asp%3FCK%3D1859%26MFG%3D24%26utm_medium%3Demail%26utm_content%3D031915%26utm_campaign%3Dmania For you Pelican fans. I am tempted but so far I am two weeks fountain pen sober and my sponsor would be so disappointed if I bought this.

I thought participation on this forum requires overkill in all aspects of one's life, yes?

Happy Birthday.

The Beard is wise, follow his advice.

Yikes!

Yeah, so they can have a reason for fountain pens. I have found the more pens I buy, the less reason I have at work to use them. Our industry is going paperless so I am limited to note taking and signing off on documents. Digital progress sucks.

I love my Noodlers ink.

Definitely rinsing a pen when taking out of rotation will help avoid a lot of problems down the road. As long as I am using a pen almost daily I have never had the need to rinse or soak it to keep it running smoothly. Do make sure you use good quality ink as I have had problems using some Italian import inks and Levenger brand ink which seemed to clog my nib on a regular basis.

When you are not boiling a steak, Sous Vide makes a great nib cleaning option...at least that is what I read on the innernetz

Wow, 30 that's getting up there. Happy Birthday you formerly young man. *edit* Thirty isn't really old in wine years, I have Bordeaux older than you.

That cake is amazing!

Wow Al, sounds like a delicious meal nice wine pairings too.

Went to our local restaurant and were lucky enough to visit on a slow night so the chef prepared a off menue meal based on the Cabs we brought with a pork and mushroom theme that was in each and every course. Starting with 1996 Chateau Montelena and Opus. Pork belly soup with a bleau cheese and onion something soup in a Portobello bowl. Fried prosciutto, olive tapenade, shitake shrooms green onion and truffle oil of some such. Gettin' hammered at this point so the ingredient list will start to get a bit fuzzy from here on out. Pork belly with some glaze, Pilipino sweet potato mash, portobello tempura and tempura crisps. bacon and mushroom custard desert which I couldn't eat because I am allergic to eggs so he whipped up this Gorgonzola, fried garlic and I don't know what else but it went well with the cab.

What about Cal Tech, you old stomping grounds? Pasadena has very mild weather and access to good beer.

Happy Birthday Nate. After you finish celebrating your birthday would you mind fixing this for me?