Cooking and Dining
Cooking and Dining
Imo the food and wine culture of Spain is unmatched for the symbiotic diversity of flavors and styles. So if you have access to a store that has a Spain section, shop there. That's probably the easiest suggestion.
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Spanish IPA. Got it.
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Cooking and Dining
I was actually considering a vino verde, so Portugal. Not too far off from Spain.
Cooking and Dining
Have you ever had vinho verde before? It's lightly carbonated. It's a slightly lower ABV than other wines and its green-ness made for a decent replacement for botanical spirits, so I thought it was actually a great ingredient for shim cocktails.
Our whole European vacation last year was initially predicated on Portuguese wine education. Alas.
Our whole European vacation last year was initially predicated on Portuguese wine education. Alas.
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It’s my wife’s favorite wine, and it seems like it’d fit the menu well. Win win.
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The vino verde was a good choice. Had one of the best meals I’ve had in a long long time.
I personally think a nice light IPA would have been just fine and dandy, but I love IPAs so there’s that.
The stinging nettle cavettelli with carrot butter was phenomenal. And the pork dish was great. If you ever are in the middle of nowhere PA and need a place to eat, check out revival kitchen in reedsville (just outside lewistown).
I personally think a nice light IPA would have been just fine and dandy, but I love IPAs so there’s that.
The stinging nettle cavettelli with carrot butter was phenomenal. And the pork dish was great. If you ever are in the middle of nowhere PA and need a place to eat, check out revival kitchen in reedsville (just outside lewistown).
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Cooking and Dining
Huy Fong halting Sriracha production until after Labor Day, due to chili pepper shortages. Again.
https://www.latimes.com/business/story/ ... t-happened
https://www.latimes.com/business/story/ ... t-happened
Cooking and Dining
Oh no.
Cooking and Dining
I know people passionately love the stuff, but I've never liked the taste of Sriracha. It just doesn't taste good to me.
I used to be into hot sauce a lot more when I was younger, but as my digestive system has aged, I don't do the super-spicy stuff so much any more. These days my hot sauce of choice is classic Tabasco.
I used to be into hot sauce a lot more when I was younger, but as my digestive system has aged, I don't do the super-spicy stuff so much any more. These days my hot sauce of choice is classic Tabasco.
Cooking and Dining
I prefer the experience of tasting my food.
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I like sriracha, but we don’t go through it quickly. I just opened a new bottle that will last us through the shortage, especially with the summer months coming and me just making my own pepper sauces.
Cooking and Dining
David Tran really screwed over his original supplier the company hasn't regained its footing since.
Also remember: There is Sriracha, but there is also sriracha. Alternatives abound.
Also remember: There is Sriracha, but there is also sriracha. Alternatives abound.
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Cooking and Dining
This is Pyrex/pyrex all over again, only less important.
Cooking and Dining
Sort of. The name of the sauce comes from a place in Thailand (iirc), but Huy Fong was the first to make it into a national brand in the U.S. That's why most white people think it's one and the same.
It's actually not dissimilar to what Dietrich Mateschitz did with "red gaur" and turning it into Red Bull outside of Thailand.
It's actually not dissimilar to what Dietrich Mateschitz did with "red gaur" and turning it into Red Bull outside of Thailand.
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The individually frozen Mahi Mahi filets from wegmans are awesome. Made grilled fish tacos from them and they’re great. Might have try some of the other fish they have available.
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Went out for Italian tonight and got there to find out that they’re closed the entire weekend. There’s a little hole in the wall type Mexican place next door that we had never tried before, so we ate there instead. I had two of the top 3 tacos I’ve ever had in my entire life there, and the rest of the food was also amazing. Funny how that works out, and we’ll be going back in the future.
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Smoking a 10 lb pork butt today. Local butcher had them on for $1.99 a pound a couple months ago and I bought three. Not sure why I bought a 10 pounder though. Gonna take a while.
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Yesterday I had a 16 pounder from Costco that I cut into 4 and went with a hot and fast method and honestly think it was indistinguishable from low and slow. Nice to have that much butt done in 6ish hours instead of like 24.
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Cooking and Dining
America **** yeah
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Be over around 5pm, Ronnie.
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I’ve kept it between 250-275. Started at 7 am and I’m stalled on 174 for a couple hours now. I’d think it should be ready for dinner.
I think 225 for 20 hours or whatever is nonsense. I’m not that dedicated to the craft that I’d lose sleep over it.
I think 225 for 20 hours or whatever is nonsense. I’m not that dedicated to the craft that I’d lose sleep over it.
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Well…
Cooking and Dining
I’m having this same debate in my head right now. I have a 7 pounder that I’m debating whether to start it in the oven low tonight. Or just throw it in the smoker at 275 on the (early) morning.
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Started mine at 7 AM, 275, wrapped in foil after 4 hours (was 160 at that time) was at 200 by 5. It was fantastic. Rubbed with yellow mustard and Killen's BBQ rub (best BBQ joint I've been to, in Pearland, TX) rub last night.I’m having this same debate in my head right now. I have a 7 pounder that I’m debating whether to start it in the oven low tonight. Or just throw it in the smoker at 275 on the (early) morning.
I think you're good to start it in the AM.
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