swobohe's Profile
Village Whiskey burger or Royal Tavern burger?
I think the village whiskey is pretty delicious but somewhat overrated and WAY overpriced.
Tequila Infusions? (ISO cheap white tequila)
Tequila infusions are a great way to improve some lesser quality tequilas. Two I have done are:
-Jalapeno lime (couple limes worth of zest and 2 jalapenos in a bottle of tequila, left in the bottle until the color was leeched out then strained added some sugar at the end to help cut the spice and after some aging its become some pretty quality stuff)
-Vanilla Lime (Gotta keep a closer eye on this one, add the lime zest and a vanilla bean, but take out the vanilla when the flavor start becoming apparent. Strain out the lime zest after a while longer, add just a touch of sugar to smooth it all out)
The jalapeno is good for shots, but the vanilla lime is quite tasty on the rocks perhaps with a lime wedge.
As far as tequilas go my favorite blancos traveling along the increasing price/quality continuum are sauza, cazadores, milagro, and siete leguas.
Jack Daniel's is not Bourbon.
Bourbon requirements:
-Mashbill with >=51% corn w/ barley rye and wheat making up the remainder
-ABV requirements fro when it is distilled (=40)
-Aged in new charred oak
-NO COLORINGS OR FLAVORINGS ADDED
-Made in the USA
It seems that when looking at the legal definition of bourbon JD counts unless one considers the charcoal filtering to be adding flavor. Its the addition of extra flavors that classify Tennessee whiskey as not bourbon. Sugar maple charcoal (as in Tennessee whiskey) adds flavor whereas the charcoal used in filtering (some) bourbons is purely a filtering agent. In no other way is Tennessee whiskey (or specifically JD) legally different from bourbon.
Is there an error anywhere in my logic?
It's a Sausage-fest!
Beans! Soak the beans overnight, brown the sausage, fry up some garlic, onions, and peppers, add the beans and simmer until tender (you can then mash up some of the beans and add them back in to thicken up the pot liquor). Delicious!
Curing salt in RI
Botulism (from the latin "botulus" meaning sausage) grows in anaerobic environments (places without oxygen such as the interior of a drying sausage). Nitrites prevent clostridium botulinum from growing in these environments regardless of the salt level. So again, because botulism toxin is one of the most toxic substances know to mankind, it seems to make sense to stay safe and use it for cured meat products.
Curing salt in RI
My understanding is that the nitrites are used in dry cured and aged meats in order to prevent botulism... this seems important.
salt pork
I usually use bacon, but basically everything is better browned so I would cook the salt pork (cut into large chunks) in a pan over med-high or high to brown and render some fat and then brown whatever onions, garlic, and/or veggies you will be adding to the beans in the fat before adding to the slow cooker. Just a thought!
Rum that you can sip??
Try Ron Zacapa Centenario 23 year, about 40$ and definitely sippable.
Opened salame package, and it smells like feet. Not normal, right?
If the salame is from a reputable dealer in cured meats I say go for it!!!
