A drinker and eater of traditional foods from all cultures, especially American. What is American cuisine? Hamburger and pizza. I love Slice and AHT, but right now leaning more towards Slice as a favorite.
As a vegan for many reasons- animal rights, environmental, lactose intolerance, as well as my health- the annoying thing is other people making a big deal out of how/what I eat. asking a vegan/vegetarian "how do you get enough protein?" is like asking a smoker "do you know cigarettes cause cancer?" Everyone knows that. Just like veg's know it's hard to be healthy especially dining out. But that comes with ANY diet, not just vegan. I eat healthy 95% of the time. The other 5% is chocolate, beer, vegan candy/cookies/cupcakes, and it's annoying to have comments either way about what you eat when it's no one's business.
The worst part of eating out, as a vegan, is the growing resentment I secretly have towards the gluten-free people. Admittedly my bff has celiac and gets sick when just a drop of flour touches her food, and that is unfortunate. I go out of my way to make her feel welcome when I cook for her. But I get sick when meat stock or butter is mixed into my meal at a restaurant. I see "gluten free options!" all over menus now at mainstream restaurants, but when I ask about vegan options I can sometimes get attitude. :/
As to the only one watching it, no. I actually kind of dig it. I keep asking myself "what would I put on the spoon?" This drinkimg game will get me in trouble as that is a Tuesday is a school night, so I might hold off watching it for the weekend.
BTW, loved the super bowl drinking game.
I am loving this! I love pork, all kinds, and I live in OC so this is close. I know what I am doing this weekend!
I love hearing about places that are down the street from me. Also, Orange County beer scene is booming and people are really liking the variety that is coming up from San Diego, down from Los Angeles, and brewed right here is OC.
Beer counts as a fermented food...right?
Carrots or ham, but usually not together.
I used a thermometer for my tea.
Pineapple and fresh jalapeno!
I have my fill of In'N'Out and now 5 Guys, but I would really love to try a Shake Shack burger!
Put it with carbs, whether it is pizza or pasta or bread, it is all good!
garlic or carrots, it is toss up.
The last thing I stuck a thermometer into was a tea kettle to make sure I had 180 degree water for tea.
"The brewery currently produces 122 to 127 barrels of beer per year, which is a lot considering that it all goes to one state."
That is only about 250 kegs of beer. I think you mean 122 to 127 thousand barrels, right? Hell, even 122 to 127 hundred would be good.
To PommeDG I do happen to be going through KC! Any good ones there? Thanks hmwoo29 and LearP, I'll probably check those places out.
I did not know that lambs could lay eggs. The bacon makes sense, but eggs?
Wonder if it tastes good?
Ok, this is on my list of Kickstarters I don't have the cash to contribute to, but really want to purchase their products. The other one is http://boroughfurnace.com/2010/08/frying-skillet/
Ohhh patience!
I think that any one in the military likes spam for some reason. I guess eating MRE's all the meat is similar to spam so we may be used to it. When I got out of the military I enjoyed spam more. I even once at a company potluck had spam on top of a Krispy Kreame glazed donut. I thing the SE office should do a MRE tasting for Veterans Day! I will have to indoctrinate my children in the ways of Spam, once I have them.
BOOTLEGGERS brewery, Fullerton California. Knuckle Sandwich is the best!
Why do they emphasize that there is "no-human" contact so many times?
Cauliflower actually makes a good "chicken wing" and Frank's Red Hot Sauce is vegan. So you may like that better than a fake meat wing, and the sauce tastes the same no matter the application. It's a matter of finding a way to satisfy those cravings as closely as you can.
This is something that I have been trying to figure out for a while. I am not new to the beer scene, but I like posing this question to others. I have 7 years home brewing, and working for a Southern California brewery, Bootleggers. Since I am from SoCal, IPA's are pretty big here. I would like to know where the Colorado IPA style stands. Going from east to west, starting in the U.K. an IPA is malty and a bit on the sweeter side, and really no bite of big hops; it is more like a big Pale Ale. Go to the east coast, it is getting more of a hop bite, but it is still balanced beer, with the alcohol and malt flavors complementing the hops. A good example of this would be 60 or 90 Minute for Dogfish Head. Moving over the country to the west coast, there are three different categories I like to put it in: The north west, mainly Oregon, but don't forget Seattle, Northern California and then Southern California (namely San Diego). The North West does have a more pronounced Hop bite to their beers, namely a soapy or piney quality. Good examples of this would be Bridgeport IPA, or Pike Place IPA. Moving south, we get more and more hop-out-of-balance and more bitter. Think of Sierra Nevada Torpedo, or even just their Pale Ale which has more hop bite than some other IPAs. Racer 5 is probably the best example of a NorCal IPA. Then of course there is the double region of IPA and Pliney the Younger and Older, but I digress, I was talking about just IPAs. So, to San Diego we arrive. Examples of way out of balance hoppiness and bittering units that go through the roof would be Stone IPA and Green Flash's West Coast IPA.
Where does Colorado IPA's fit in this geological road map of IPA's? Are they copying different regions to their east and west? Or, are they creating their own distinct IPA style?
Me and some friends will be driving through Missouri on a road trip on the I-70. Does anyone know a good or great BBQ place along the way. I am a Californian and I guess we pretend to have good BBQ here, but I want to try some real BBQ.An and all suggestions welcome.
Me and some friends will be driving through Missouri on a road trip on the I-70. Does anyone know a good or great BBQ place along the way. I am a Californian and I guess we pretend to have good BBQ here, but I want to try some real BBQ.An and all suggestions welcome.
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So, If I want to keep spice in my food or even increase it, should I soak some peppers in alcohol and then add it in that way and simmer to get rid of the H2O? would that work?