Recent content by jdm61

I just remembered one place that USED to have a really good sandwich. When Pollo Tropical (later called Tropigrill for some reason) first showed up in Tampa, the one on Dale Mabry that eventually became Hops had a palomilla steak sandwich that was really good. It had some kind of spread on it...

Call your Congressman and tell them to supposed the proposed *****ebiergebots law.:mug:

There are a lot of beer fans who wonder why you want so much hops in your beer. its a PRESERVATIVE. :ban: As for the original question, I would not propose that we have a strict law like the Reinheitsgebot, but a *****ebiergebots might be in order. :mug:

I have also heard that about a lot o "standard" bourbon with rye. Notice that the Van Winkle and Weller hooch that are aged a long time are wheated bourbon. One thing about bourbon is that unlike Scotch, the use of newly charred barrels may allow bourbon to get to drinkable age a bit faster.

I know that one reason was that big Us style refrigerators were a MAJOR luxury back in the 80's in most of Europe. Not sure if that is the same today. Back in the old days, I knew two people who had big American style side by side fridges and they were both fairly well off. We still have a lot...

Just buy some lava rocks for the girl. they should last a long time especially if you put them on top and they are not getting grease on them.

How can you pick just one? Microbrews outdo even lame hot sauces when it comes to stupid product names. I'm thinking of a possible celebrity endorsement deal. How about Lil' Wayne's Sweaty Balls Malt Liquor? ;)

Aside from Lexington, Louisville and the Newport area, Kentucky doesn't have a lot going on period.:D With that said, I would sure like to see the brothers at the Trappist abbey at Gethsemani make some beer, but I guess they are too busy with the super yummy fudge and cheese.

Germans, Belgians and Dutch laugh at American hopheads. Take a fashion risk. Just walk into pubs, etc and drink what they have on tap. You will probably be pleased.

I know some early 30 something hipsters and neo-hippies who when they want a break from PBR, stick a slice of lime in a bottle of High Life and call it Ghetto Corona. Of course, I think that is an insult to Miller. :mug:

Back in the mid 80's they were really pushing that boxed milk hard in West Germany. I don't recall it being all that easy to buy a liter of "regular" milk when I was there back then, We had to pretty much settle for Parmalat or the German version at the supermarket. I never grocery shopped in...

As I recall, a lot of the warnings that we hear about salmonella are related to eggs and, more specifically, to letting anything with mayonnaise sit out for too long, chicken and vegetables

I have had unpasteurized Camembert in France and the UK and yes, it is a bit different. Even a relatively young cheese like that has a more noticeable cheesy good stank to it in the unpastuerized form and a bit more zip. I will say this, though. Pasteurized milk sold cold in the US is INFINITELY...

In my limited experience, Yuengling is a less tasty and cheaper version of Sam Adams. How you think it compare to the Mexican Vienna style lagers?

Very cool.:mug: A little safety tip. I learned at a young age that if you don't want exploding rocks, you should not throw sandstone in a fire. I don't know if other sedimentary rocks will blow up too, but sandstone will for sure. Lava rocks like the ones that you can buy for your gas grill will...