What beer are you drinking now? #4916

Now having a Substance
Cheers!

 

Anyone who cooks meat without a probe thermometer is a stone aged heathen I learned a lot about rest temperature rise and juice retention lately. Sous Vide is the way to go, 100%. I usually put a nice steak in there at 130 for an hour or two in a ziploc, then a 2-3 minute hot sear on both sides on a full power stove is all you need. Great for any thickness. The longer you let it sous vide, the more the meat breaks down, so it's great for tougher cuts too. Also well known for being perfect for making chicken that is juicy. You can cook the chicken at well below the "165 target" because temperature over time kills salmonella. The Food Lab by J. Kenji López-Alt was fascinating, and he is responsible for a lot of the "chef hacks" out there today. His research created the blanche/par fry/freeze method of making french fries and so much more.

Salmonella Time-Temperature Kill Data
While 165°F is the standard for instant kill, Salmonella can be safely eliminate temperatures:
161°F (72°C): 10 seconds
155°F (68°C): 45-50 seconds
150°F (66°C): ~1 minute (55.6 seconds)
145°F (63°C): 3 minutes
140°F (60°C): ~8.6 to 9 minutes

Also 24th Happy Anniversary @eppCOS , I will never forget that now, mine is tomorrow for only 2 years. You have the big seniority on relationship experience.

Been trying the sour diesel badder again tonight, it hits. New Belgium imperial Voodoo Ranger to start off the afternoon. strong pine, resin, and citrus rind hop notes balanced by a solid caramel/bready malt backbone. Great old school feeling DIPA. There is no voodoo ranger I didn't like.


Cheers

 

The last of the Fuzzy Sweater 4 pack, an enjoyable Hazy. Cheers.

 

Probably helped me, I tend to always cook over fire/charcoal

 

Living Large!

 

Another one of these.

 

Post dinner/cleanup beer - Hop Butcher’s “Blue Moss” DIPA:



A tasty hazy lite.

Now drinking a Voodoo Ranger “Juice Force IPA”:



Really like this beer. Cheers y’all!

 

I am drinking my last Mortalis Petasos. Quad IPA yellow beers like this are a fine distraction. They’re essentially barleywine lights.

Earlier, I did open a 2017 CBS bomber, used as fuel while I trenched out more mud and grass in the flooded area / flowing stream from the asshole neighbor’s property onto mine. What a pain.

 

Closing with this. Sleep well all.

 

Hidden River Brewing “Wadjet “ DIPA!

 

Likely my closer for the evening - La Find Du Mode

 

SN Dual Torpedo DDH DIPA for the closer.

 

Good evening BA
Long day of church, cooking and hosting Easter lunch then removing our old screen door on the back patio and installing the storm door I promised my wife a month ago...

Beer time

Cheers all!

 

My son and I are splitting a fresh bottle of Westvleteren XII.
Stark difference in the aged (+-8 years) and fresh bottle. The carbonation in the aged bottle had disappeared for the most part. The fresh bottle nose is very close to the aged bottle. Taste was remarkably different. Aged was stronger dried fruits and sweet, almost like a barleywine type flavor. The carbonation in the new, as expected, allows the flavors to literally burst across the palate. I would say they are both great but if I had to pick one, aged or fresh, I would choose the fresh, no the aged, no the fresh...I cannot choose.

 

Happy anniversary to you and your bride!

 

This day got a lot better after breaking into some whiskey and trailer Park boys on Netflix

Cherrsemalle

 

Having the best one of the mixed pack imo, but they are all solid
Cheers!

 

I'm for equality so yup Glass and Can are just fine for me. I might prefer glass but can has its attributes as well. We can live together. I'm not off if you agree with Jimmy

BtW Chad is one of my favorite drummers and I love his chops. I believe this is a piccolo snare but I love the rudiments and the off time start

 

Another new to me from my TN haul. Can is dated 5 September 2025. Nice textured painted can. This is good! Much more body than most brown ales. Caramel coffee chocolate with very light sweetness. Goes great with this cooler weather and Indian coconut spiced chick peas. One of my favorite meals.

This is on the radio as I type, studio version. Saw these guys 20+ times back in the day. So much fun and energy.


Enjoy