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Jimbaround

Certifiably Surly
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Everything posted by Jimbaround

  1. You said "martini" twice.
  2. It was a bit overpowering, almost bitter, at first sip. Then it mellowed out as my tastebuds got used to it. It was an excellent complement with a fatty meal though. I've got two more bottles and I'll probably wait another year to try the next one.
  3. Yeah, I used to like it but now it is cloyingly fruity. My wife and step mom like it so that works for me. I’ve still got about six bottles left from a case of 2014. I decanted the Mascot and Anomaly for 24 hours and they both needed it.
  4. Right back at you. I use the Angels Envy Rye as it gives an awesome cinnamon/vanilla flavor.
  5. If you want to mix it up try the Old Grandad 114. It's not a rye, but it's a very high rye bourbon (27%). It's my go to for a Manhattan. It's a bit punchy so make sure the ice melts a bit.
  6. Elyse makes a really nice Zin as well. Not 100% sure is Specs carries their Zin though.
  7. I'm in. To whom and how do I pay my donation?
  8. The Voss menu is the same as Kirby, and I'm sure the chop is just as good. We actually went to the Voss location last night because Kirby was such a shit show.
  9. Gave this one an 8 hour decant. Nice big cab.
  10. I don’t think fried turkey is any better than a well Cooked oven turkey. I don’t understand how people go all orgasmic over a fried turkey.
  11. I’m feel like I need to duck after saying this, but the Carrabas on Kirby does an excellent job with their lamb chops.
  12. Regular coke works just as well, but with all the sugar clean up is worse so people use DC instead.
  13. Mmmm, that J Daniel is delicious.
  14. Probably go to 130. Need to make sure the fat is rendered.
  15. I’m going to do our 10lb Christmas prime rib in the sous vide. I’ll put a salt/pepper/garlic/rosemary rub on it while in the bag then shove it in a 500deg oven for 15 min. I’m excited/nervous about switching it up.
  16. For the price you think they would ship in a nicer box.
  17. Jimbaround

    Getting old sucks

  18. Jimbaround

    Getting old sucks

  19. Check Flyertalk.com. They have threads for inflight service for all the major carriers in the Miles & Points forum.
  20. Don't rely on time. All ovens hold temps differently. Buy a probe thermometer and rely on the internal temp. For a 1 inch thick steak I go for 125 internal and then sear for a minute and a half (or so) each side.
  21. Here's what I currently have working: 14lb choice strip. I'm going to check it after a week and see what we've got. No fancy bags, and just some coarse salt on the bottom of the pan... why not? This is after 5 days and you can see how dark it's already getting. Open aging is much much quicker than the bag.
  22. Here's the 30-day. It was funky, but not in a bad way (I can't find the cooked pics). Just a very powerful aroma and flavor. Also, I started with a 5lb hunk and ended up with a 18oz (1.1 lbs) steak. Unbeknownst to me there was a slice (puncture) in one side of the meat that went in about 4 inches. One whole side had "rot" from the inside and I had to discard it. Still a fun experiment. Week 2ish Week 3ish
  23. I've never used bags and usually put it on a rack in the garage fridge (doesn't see regular opening/closing). As you can see I've used salt blocks but I can't say they make a difference (nothing scientific to back up my thought). I have found the meat dries out pretty quickly and about 14 days is the most I want to go. The most I've done is about 30 days (might have been 35, I don't remember) and that meat was delicious in a bleu cheese way. Too rich and funky to eat a whole steak. Pics 14-Day strip. Ready for slicing Sliced Money shot - This steak was just awesome. Deep rich beefy flavor and very tender.
  24. Variety is the spice of life.
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