What beer are you drinking now? #4607

Damn, that sounds exquisite!!! You are a skilled chef my friend!

 

More Shandy

 

My man.... that's a long preparation for that dish. RESPECT. Cheers...

 

Some Hopti-yum and the 2nd half of Game 6 in the basement man cave.



19 pages in, let's keep this freight train rollin', VB! !!

 

I always like an interesting plant story,very cool that you grew that from seed

 

The Bruery's Stacks Reserve Chocobanana Imperial Stout...........Very good, lots of chocolate, banana notes mixed in as well.

 

What do you think? I'm loving it. I find it similar to Waldos without the sweetness. More bitter as well.

 

It was super cold at first, and the bite was there. Now that it’s warming to ambient temp, it’s definitely getting more caramel notes, but the hops are still rather assertive. It’s smacking the snot out of me, which is fine after another day of humping yard work. 58 and learning how to work property like a farmer. By the time I get this place “easy” to manage, I’ll either be dead or five years into retirement. Cheers!

P.S. Maybe it’s the oak. Still so tannic from 2016? Something is sharp on the leading edge.

 

Thanks - I really like how they're coming out. Probably going to make a trip to Home Depot tomorrow to get some pots and soil. I love growing them in pots because I can bring them indoors when the weather gets questionable. The Thai chilies are really prolific and you get a ton of chilies from one plant. I plan on taking the top 5 healthiest plants from both species and moving them to new pots - the remainders I may just continue to grow indoors. I"m using an LED gro-lite, and I have a heated pad that they all sit on. Cheers!!

 

Honestly the rolling is the part that takes the most patience. Each corn tortilla has to dipped into the hot sauce to soften than filled with the diced chicken and cheese blend. Then you have to be very gentle rolling so they don't break. When I do this I think about the culture of Mexico where they would spend all day making this - pressing their own fresh corn tortillas from fresh masa and using indigenous ingredients.

 

Some PA DELCO nectar! Going out to @Luscious_Malfoy , @Beersnake , and @GreenBayBA !

 

Home from a full day of Emmitt's baseball championships and an afterparty/bbq at the coach's house. After some great game play for all of the teams in the valley, Emmitt's team ended up taking 2nd place for the season- Super proud of their efforts!

Starting the evening out with a Phantom Torpedo..





Cheers, friends!

 

I live for this beer every year and this year's batch doesn't disappoint!

 

That is perfectly stated:

Yeah, this is the porter I want.

Very well done, sir.

 

Another one of these.

 

Awesome - congrats to Emmitt's team!!!

 

Yeah, man, I didn't say that lightly. I've hand-made masa and tortillas on comal in Sonora, one of the hardest things I've done (those giant sobaquera type tortillas), and it's the dipping of the shell that most people forget to do. I've made this dish about 6 times in the last 20 years, it's always a pain in the ass, ....until you eat it. Then you know it's worth it. Salud! Keep on putting out great dishes!

 

SN has my vote for Phantom going year round. Bumping it up to the 6.2% range or so could help sales but maintain Phantom's appeal, to me at least.