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Bert Orange

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  1. Brisket and jalapeño stuffed challah. Because why not.
  2. Then go to whiskey thief for sure
  3. Also, finish your damn meat with some fine flake salt for fuck’s sake. It’s the simple shit that elevates.
  4. I have serious doubts about many of you on what constitutes prime and a proper cook on a steak. Thankfully, a few have it figured out. I’ve stopped eating at a steakhouse touting perfect and overpriced steak as it’s only overpriced. This isn’t rocket science. Pick good meat. Right cook. Then you don’t need Pappas. And if you aren’t reverse searing, you aren’t honoring your steak.
  5. Know all the founders personally or have done much business as a seller to them (so their stuff from me is legit). But not cheap. They provide a service for those that have means and lack access. craig is very trustworthy
  6. Know all the founders personally or have done much business as a seller to them (so their stuff from me is legit). But not cheap. They provide a service for those that have means and lack access.
  7. I think KBD sources ryes of that era were better. But the bourbons were still tasty. V17B is probably my least favorite of the bunch. But wouldn’t kick it out of bed if it was on my junk.
  8. V21 rye is in my top three pours all time
  9. I honestly think the 1946 Schenley had the most love from the group.
  10. Things got kinda nuts at a whiskey tasting I hosted Saturday. All I was able to snap was the before picture before the rails came off.
  11. Spam and mother fucking backed beans A box of helper helping nothing but itself
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