Halle Berry's pet Octopus: NBS BIF 8

I took it out, took the pic, put it away, and then when I went to post the picture said “aww, fuck, how the hell did I do that,” took it back out again, and it’s fine. It probably just wants some beer in it.

 

Nice! Needs more Kelly LeBrock, though .

 

Hmmm, working on putting a box together. Had a target in mind but may change to an area that hasn't already been decimated by warfare.

 

I know what youre saying. My job requires me to be social. Not only that, I have to perform at a high level because I am cooking their food directly in front of them- One of the great reasons I come here. I can communicate with all my friends here and just be me. No outside pressure. I think its fairly easy just to throw a quick post down without alot of stress or commitment. I work weird hours as well so I will be posting at midnight -plus sometimes.

 

Oh joy. Somebody is stirring the kettle.

 

Well, all the talk about MILFs - ok I started it - made me desire one tonight.

MILF from Mother's Brewing company.

Holy cow is this good. I also like when these "big" beers are in a 12oz format. So easy to drink that way without going too overboard.

Thanks @jdell15 for this. It is amazing.

4.48/5 rDev +4.9%
look: 4.5 | smell: 4.5 | taste: 4.5 | feel: 4.25 | overall: 4.5

Thick pouring, and pours pitch black. The head is 2 finger, tan, frothy, and long lasting. Some nice lacing on the glass as the head dissipates.
The nose is nice. Rich with licorice, and some chocolate. Got a rich barrel aroma.
Taste - Smooth up front with the chocolate and licorice mixed in with some vanilla and raisin. On the backside is a warm, boozy flavor.
The body is decent. The beer has a nice warm boozy feel that kicks in on the backside.
Damn solid and delicious beer.

 

@jdell15 sent me one too. It lived up to it’s name and reputation. Can really taste every aspect of it.

 

I cooked for 17 years- started as a dishwasher and eventually became an executive Chef. All self taught. I went to school to pursue marine biology but dropped out. Paying attention wasnt my thing. After cooking I went into foodservice sales for 18 years working for Sysco and various companies. After getting laid off this past December I decided to go back to my roots. So I am back behind the line cooking. Been interesting and fun honesly. I am working with 20 something yr olds. The old man has not lost a step. Although I do feel the pain, if you know what I mean.

 

I mean, I've never had any creature comforts if you're taking applications and wanna get in on some of this milf action lol

 

It's totally amazing. I can't wait to try the bomber ones, but I'll save those for fishing trips, assuming the venison doesn't get in the way again.

 

Yeah theres that faction now that requires tatoos, websites and phony credentials. There are alot that go into it thinking its this a glamorous and celebrity career but the truth is 12 to 14 hour days on your feet, no meals until at least midnight and lots of burns and scars. Then theres the armour you have to put on to carry on and resist the negatives. Its like being a corner in football. Youll get burned but you need to have a short memory and carry on. Personally I hate the profuse use of "Chef" You have to pay alot of dues and really have to be an excellent cook before youre ever a Chef. Im a cook above all else.

 

Not picking on your post, just using the last one i read on the topic before contributing.

Despite not being 100% active and present, I still agree with all of these points folks have made. Its important when joining a BIF setting that you know its a collaborative experience...yes you will be sneidn gand receiving a box, but folks also want; nay need, some feedback! Did we send you the worst beer youve ever tasted? the best? important stuffs to know in the conversation of craft beer (this can lead into a whole lecture on hype, and why i love a mystery bottle...but thats for another time)

That being said, there is a slight problem with quantifying it. Some of the best BIFers out there will end up being kicked out of some if a strict number ends up being put into place...they may have had something come up, or sent a box with a bit less ouncege (but of superior brews).Or more simply, they had something going on for a month (getting married! or a kid getting married! or st else much too time consuming) and just didnt have the opportunity to post X weeks in a row or X times. Shit happens, and thats nearly impossible to build into such a small model.

I feel like there should definitely be a vetting process. But not one thats too strict. There are folks here in this BIF who shouldn't be, and folks who maybe should have their own, superior BIF cause they truly are superior (not just in boxes, but in participation).
Its a strange community this BIF world. and we give lots of chances. but the best is still expected. So the folks who are the best, I hope they'll be noted (i definitely cannot put myself on that level from this round, twas a strange one for me unfortunately), and kept in mind regardless of small waxes and wanes of participation. that being said. newbies? it should be hard for them to break in. hell, even in the rookies bif, there should be some sort of vetting in place.

I am not sober, so this essay does not fully make sense. My professors won't be proud. But its ok! you guys are great =p

 

This is the best of quotes