@hodge Buffalo Trace is a distillery that makes a number of products. I'm not sure what you think they're guilty of? That's kind of like saying Ford's trying to put one over on us by selling F-150s AND Fusions.
If it's good, reasonably priced relative to the quality, and isn't made in some weird process where they kill a bunch of baby seals while burning a rainforest, why exactly do people care about all of this "craft" or "small batch" nonsense? Isn't that putting the cart before the horse?
I think the people you people know are not the people people mean when they tell people what most people know, but I don't know, you know?
@AndroidUser. If you're so incensed by these fraudulent practices, you clearly think they are serious. Don't you think you should take all of 5 minutes poking around on their site before you claim that they're a bunch of hucksters?
2 seconds on their site: "At Mad River Distillers, we take this one step further. Our rye whiskey is carefully distilled from only local and regional organic rye and rye malt using our German still to bring out delicate nuances that you are probably unfamiliar with when drinking rye. Pepper, yes, but also an earthiness, hints of walnut, berry and tropical spice."
That is pretty unequivocal.
You were so close to an honorary New England card. Then... "in nearby Northampton, MA". Say what?
@arbeck - It took me less than a minute on Woodinville's site to find their Distiller's Journal, where the top post is from January 2015. It's about being ready to bottle the whiskey they've been aging since 2010. Which is more than 4 years ago.
Can I keep using my cheapo capped squirt bottle if it's refilled frequently from a massive tin and kept in a dark, cool cabinet with a loving family of oils, salts and spices?
Also, does any of this apply to neutral oils, or is it strictly an olive oil thing?
Isn't the traditional form basically fries topped with fresh curds and a chicken or chicken/veal-mix veloute? Seems harder to balance with an all-beef gravy.
I am a strong supporter of team grated cheese. Slices are for suckas!
I butter and fry the "inside" of both slices, construct my sandwich using grated cheese, then fry one "outside", flip, and repeat.
Grated cheese melts faster, so you can jack up the heat. This gets the sandwich in your face faster. Plus you can mix up your cheeses more evenly, so the sandwich is melty, gooey, stringy, and/or funky throughout. Lastly, I find it easier to get the right amount of cheese to "accidentally" fall over the bread to make super crispy edges.
Some guidelines on when it is ok to be offended by a flip or sarcastic internet headline:
1) Is it making light of a really serious situation or event?
No? You're the problem here, Mr. Humorless scold.
Yes? Hmm, let's be sure;
2) Really, it's serious? Are they making fun of someone's suffering or death?
Yes! OK, screw them, you can be offended.
No? I'm pretty sure the problem is YOU, but let's be on the safe side;
3) Is the headline bigoted, despite being about some insignificant subject?
Yes! WTF, right? Why would they even do that. Go ahead, be offended
No? You're a terrible person and I hate you. Get off the internet.
Let's be honest. The first thing I would do is try to get the coldest thing I can find so I could stick the thermopen in and know just how cold it actually is.
The second thing I would do is fry something in really hot oil. But I'm an adult now, so I'm not dumb enough to do it right after the cold reading. Lesson learned!
Either way, I think the colors all sound nice, so um, red?
Also, what is this chocolate nonsense? Did you run out of Autocrat coffee syrup?
Unless you're from shared frozen custard and "bubbler" territory, you can shut right the heck up about New England and frozen dessert concoctions. I laugh at your non-chewy ice cream and weak "milkshakes"!
Shame on you.
This is so far beyond "none of your business". The letter writer should bring this scenario up with one person-- a therapist, who I hope they are already seeing to work through their issues with food.
Dad is a cheese-only purist. Unless you count the giant meatball and garlic bread from our local mom and poop pasta/pizza joint. I'm not sure he separates them on the plate, and I've definitely seen a meatball eaten via pizza-shovel on more than one occasion.
@badseed1980 - The only Clam Box worth mentioning is in Ipswich.
I suspect Kenji knew he was writing this article when he decided to ship out to the Left Coast. His nod to a SOUTH Shore clam shack as the best in the world may have earned him a contract on his life. Seriously. They do not mess around about clams on the No-ath Sho-ah.
Stuffies are another story. For the real deal you need to be in RI or Southeast MA. You know you can get a good one if a random person on the street can pronounce chourico. Hint: It ain't chore-eez-o!
I blame the difficulty of buying Spice directly from farmers on the unfair business practices of House Harkonnen.
Has anyone from Serious Eats been to Fuloon recently? It is not what it used to be. Second the Sichuan Garden in Woburn. Hit it up for dinner, when the Eastern Standard-trained bartenders are on duty.
Of course, if you don't like the liquor, a fork makes perfect sense. But you probably have bigger issues, since you're obviously insane.
If you are in a setting where slurping an oyster is unacceptable, don't order oysters. I have yet to find such a place, but most of the nice restaurants I eat at are in New England. We think eating seafood properly is good manners. Wasting food that most people can't afford by being dainty is the height of rudeness.
In most low- to mid-range American restaurants, the bread's completely disconnected from the meal. The same rolls or slices come out with the water regardless of what's on the menu that day. It's there to fill you up with cheap carbs so you drink more and take some of your entree home as leftovers.
High-end places are composing dishes that are fresh, seasonal, and work well with everything else on the menu. Bread isn't just one more dish to add to that list. It's an entire world of cooking that a lot of chefs (and even pastry chefs) aren't really familiar with.
Plus, people who want bread think it should be free, and people who don't want it view it as Satan in loaf form. It's not a great bet for a restaurant trying to impress.
Are the people dismissing Campari from the Midwest/South? I feel like this is not an entirely uncommon thing in the Northeast. Depending on the neighborhood/owner's family, you could even find several different amaros hiding in the back rows of the bar, or a decent bottle of whiskey that the right bartender will overpour for you because you drink his da's brand. Or they could have no idea what Campari is, and think whiskey means Jack Daniels. You could find both at the same bar.
And when did ginger ale from a soda gun become some sort of high falutin' yuppie drink? Wrong kind of syrup, I guess.
When a discussion turns on autocorrected spelling errors, it's time for it to end. To each his own.
@11USCCH7 Thanks for assuming my perspective for me. I've not only stepped out of the 50, I've lived outside of it. In Ireland. One of the countries currently being discussed. I've also sampled the brewing wares of the UK extensively both in its country of origin, next door in Ireland, and in the USA.
Many of the good beers brewed in either the UK or the USA will not appeal to your particular palette. Dismissing Americans for liking hoppier beers is like dismissing Belgians for all those sour beers they like so much.
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