~COOKING FOR DAT HO~

Damn it Toyz, now You've gone and made me hungry! I'm gonna blow my diet!
Nice working in the scallions.
"Most people call them green onions, but their really scallions." Originally Posted by FoulRon

he was drinking the pinot... he meant shallots





I will agree with ToyZ for a Benji there are some fantastic wines out there. and none have Beringer on the label.

he was drinking the pinot... he meant shallots





I will agree with ToyZ for a Benji there are some fantastic wines out there. and none have Beringer on the label. Originally Posted by RandB fan

Thanks Rand, you are such a good wife! I did mean shallots. And actually I was drinking a corona while I was making it....(I know, run of the mill but it tasted good). Also thanks for reminding me why I never want to be married again...

And I'm going to respond that I have actually been to their winery probably 10 times (its worth a visit because of the grounds and tour) and still contend its shit for wine. And certainly contend that at the price point there are many other options that I would recommend first.

I base my opinion off of actually drinking it, not a wine review which is possibly influenced by funding. But one mans ATF is another mans skank..same in wine as it is with Hoogars

.

Originally Posted by Toyz

Out of curiosity, why would you go to a shit winery 10 times?

Out of curiosity, why would you go to a shit winery 10 times? Originally Posted by rockerrick

If you read closely the answer is in ( )...

I know the theme of the day is for everyone to proofread and try to find a single point to debate rather than respond on the body of work as a whole... And while I admit that has me somewhat perplexed...the stories I tell are true.

Beringer is BEAUTIFUL as a winery. Has (what looks to me) to be an English Tudor type main building. Its in a picturesque spot in Napa and is located on a curve into eh road so its naturally inviting. Easy parking.

"Shit" is a relative term in comparison to some of the OTHER wineries in the area. Wine is very much a different experience for each. You might like one I don't.
But IN MY EXPERIENCE Beringer doesn't hold its own. But again it's esthetically a beautiful winery. In my opinion. So I stop for those reasons.

Fair enough?

Absolutely

he was drinking the pinot... he meant shallots





I will agree with ToyZ for a Benji there are some fantastic wines out there. and none have Beringer on the label. Originally Posted by RandB fan

+1

Where I currently reside there are wineries all over.
MY FAVORITE WINERY however is in Geyersville,California
Wine tasting with JELLYBEANS!!! --Francis Ford Coppola--


Best bottle around a Benji - Concha y Toro
Cabernet Sauvignon Puente Alto Don Melchor 2010 @ $125

Thanks Rand, you are such a good wife! I did mean shallots. And actually I was drinking a corona while I was making it....(I know, run of the mill but it tasted good). Also thanks for reminding me why I never want to be married again... Originally Posted by Toyz

Toyz,

May I politely say "Blank You". Preferably with a tube of deli baloney.

I agreed with you about the Berenger not being worth the money something I would assume you ex would have never done.
You call a shallot, a scallion and I said nothing, someone else who didn't know it was a shallot commented on your vocabulary when describing a green onion. I made it clear that you meant, scallion as you described it as a "red".

As far as Petite Sarah not being a Pinot Noir. i was interested in learning about the wine you spoke so kindly of, just to find you put the wrong bottle in the picture.

I can say nothing about your taste in beer (like you have one) when you speak of drinking a Corona and saying it tasted good. May I call a shit beer a shit beer? Corona is best described by the review below and by using your own words and changing them to mean somewhat the same thing:

I base my opinion off of actually drinking it, not a beer commercial which is surely influenced by advertising. But one mans ATF is another mans skank..same in beer as it is with Hoogars.


Corona Extra

Family Pale Lager Style North American Lager
Country Mexico ABV 4.6%
Producer Grupo Modelo
Price $$ Packaging 7oz/207ml, 12oz/355ml, 24oz/710ml bottle, 12oz/355ml can


Review "The Beer Trials" AKA Fearless Critic
Corona Extra
Overview The best-selling—and most consistently skunky—imported beer in the United States, Corona has aggressively marketed its beer to evoke images of vacations on tropical beaches. Surprisingly, the beer has only been regularly imported to the United States since 1981. Barbecues and Cinco de Mayo parties haven’t been the same since.

Flavors and aromas It’s hard to get past the fact that Corona Extra is the all-star captain of Team Skunky Beer. But we were surprised to discover that there were hints of hop bitterness and malt here. There’s also a touch of astringency. If this were a clean bottle, we might be inclined to call this a fine lawnmower beer.
corona.JPG


Here is what i was enjoying last evening:

beer2.JPG

SIERRA NEVADA BARREL-AGED NARWHAL BEER

This deliciously dark treat is our bold Narwhal Imperial Stout aged in oak Kentucky bourbon barrels. Black as midnight, this intense stout is incredibly complex with notes of dark chocolate, rich roasted grains, and espresso seamlessly blended with hints of vanilla and toasted coconut with a slight touch of honey from aging in the oak spirit casks. Nearly as rare as its nautical namesake, try it out while you can because, like the creature itself, it will disappear into the blackness soon and leave nary a trace behind.

Additional Info:
Narwhal was aged for 8 months in fresh bourbon barrels (a combination of Willett single barrel, Heaven Hill and various Beam brands).

Bittering Hops: Challenger
Malts: Two-row Pale, Caramel, Chocolate, Honey, Carafa III, Roasted Barley

beer1.JPG

BEER AVOCATE SCORE
96 WORLD CLASS

1,085 Ratings

THE BROS
95 world-class

(view ratings) Ratings: 1,085
Reviews: 154
rAvg: 4.34
pDev: 8.99%
Wants: 187
Gots: 588 | FT: 88
IBU’s: 62

Style | ABV
Russian Imperial Stout | 12.90% ABV

I was going to try the Bruce wine but now II am not sure if you know your scallions vs your shallots, a Pinot vs. a Petite Sarah, Drinking a Corona vs a "real" beer and saying it tasted good. Now I think you ruined a Capicola and bacon sandwich by putting baloney and Velveeta on it.

Wow...Rand I was just joking. Thought you knew that?

Don't obcess. You have to admit your proofreading and responses are a bit over the top in detail & seemed skewed towards finding a single point to beat to death.

For the record I laugh at "beer tasters" cause to me most craft beers are horrific. But it's a way for Po people to feel like they have an effete hobby too!

Again I was just messing with you and didn't realize it would hurt your feelings so badly. My apologies.

Wow...Rand I was just joking. Thought you knew that?

Don't obcess. You have to admit your proofreading and responses are a bit over the top in detail & seemed skewed towards finding a single point to beat to death.

For the record I laugh at "beer tasters" cause to me most craft beers are horrific. But it's a way for Po people to feel like they have an effete hobby too!

Again I was just messing with you and didn't realize it would hurt your feelings so badly. My apologies. Originally Posted by Toyz

What, do you think I am mad? I was just kidding with you. but seriously you have to have had something other than a(1) skunky Corona. Malt liqueur is rated at 6 to Corona's 4 rating. So I was just giving you shit. But, to have you refer to my comments in the same light as you ex is unfathomable to me. Now the onions and the wine aside, lets talk about the sammie. I did mean what I said about the sammie, why ruin it with baloney and fake cheese? Thats like using yellow mustard over a quality stone ground or horseradish blend. Annika will tell you that in MO. we have some serious sausage makers in our German wine country. Mustard: The only condiment I have moved between 3 houses and never checked to see if it was still good.

I guess the first glass of Cab you ever had was love at first sip? You enjoyed your first single malt Scotch? So why don't you give beer a try like you have wine and other Libations? Could it be that you haven't had a truly good fresh beer? Learned what tastes you like and what makes a beer taste like it does? Here we have beer from Stone, and Sierra Nevada, CA that are only a couple of weeks old and most other areas it could be months old when they tap it. That Norwehl is going to be on tap here over the weekend for only $6. and unlike TX you get a full pint for $6. not 10oz.
But truthfully, I hate to tell you but that bomber bottle Norwehl that I had last night was $22, so it's not cheap, Many beers you will never see are quite expensive and yet they cellar well. Learning your hops, malts and brewing styles can be difficult but it can be simplified like wine is. Maybe you should try a Kölsch style of beer, it's a light summer German beer and a good place to start, not ripple but still good beer thats easy on a newbie's palate.
Corona is cheap, luxury beer for college kids. Lawnmower beer is saying it nicely. Take a look at this and see what you think. http://www.beeradvocate.com/beer/101/



I'll make you a deal, you never refer to me and your ex in the same paragraph and I will never mention the carbon fiber dash overlay that you taped on over the burl walnut of your premium European sports car. LOL

What, do you think I am mad? I was just kidding with you. but seriously you have to have had something other than a(1) skunky Corona. Malt liqueur is rated at 6 to Corona's 4 rating. So I was just giving you shit. But, to have you refer to my comments in the same light as you ex is unfathomable to me. Now the onions and the wine aside, lets talk about the sammie. I did mean what I said about the sammie, why ruin it with baloney and fake cheese? Thats like using yellow mustard over a quality stone ground or horseradish blend. Annika will tell you that in MO. we have some serious sausage makers in our German wine country. Mustard: The only condiment I have moved between 3 houses and never checked to see if it was still good.

I guess the first glass of Cab you ever had was love at first sip? You enjoyed your first single malt Scotch? So why don't you give beer a try like you have wine and other Libations? Could it be that you haven't had a truly good fresh beer? Learned what tastes you like and what makes a beer taste like it does? Here we have beer from Stone, and Sierra Nevada, CA that are only a couple of weeks old and most other areas it could be months old when they tap it. That Norwehl is going to be on tap here over the weekend for only $6. and unlike TX you get a full pint for $6. not 10oz.
But truthfully, I hate to tell you but that bomber bottle Norwehl that I had last night was $22, so it's not cheap, Many beers you will never see are quite expensive and yet they cellar well. Learning your hops, malts and brewing styles can be difficult but it can be simplified like wine is. Maybe you should try a Kölsch style of beer, it's a light summer German beer and a good place to start, not ripple but still good beer thats easy on a newbie's palate.
Corona is cheap, luxury beer for college kids. Lawnmower beer is saying it nicely. Take a look at this and see what you think. http://www.beeradvocate.com/beer/101/



I'll make you a deal, you never refer to me and your ex in the same paragraph and I will never mention the carbon fiber dash overlay that you taped on over the burl walnut of your premium European sports car. LOL Originally Posted by RandB fan

Fair enuff! If you'll never compare your Regan era rice burners to modern vehicles again.

Bubba Toyz's Shrimp Company. Dang, Toyz. Forget cooking for a hoogar. Invite me over for dinner sometime.

[QUOTE=Toyz;1056398041]Fair enuff! If you'll never compare your Regan era rice burners to modern vehicles again. [/QUOTE

If you are going to be that way then we will have to talk about your Chinese made color coded drilled and slotted rotors and how it sounds like hoogar going on about a purse a purse when you talk about them. ":-{)> LOL

Now to go out for a couple of World class beers before retiring for the night.

What, do you think I am mad? I was just kidding with you. but seriously you have to have had something other than a(1) skunky Corona. Malt liqueur is rated at 6 to Corona's 4 rating. So I was just giving you shit. But, to have you refer to my comments in the same light as you ex is unfathomable to me. Now the onions and the wine aside, lets talk about the sammie. I did mean what I said about the sammie, why ruin it with baloney and fake cheese? Thats like using yellow mustard over a quality stone ground or horseradish blend. Annika will tell you that in MO. we have some serious sausage makers in our German wine country. Mustard: The only condiment I have moved between 3 houses and never checked to see if it was still good.

I guess the first glass of Cab you ever had was love at first sip? You enjoyed your first single malt Scotch? So why don't you give beer a try like you have wine and other Libations? Could it be that you haven't had a truly good fresh beer? Learned what tastes you like and what makes a beer taste like it does? Here we have beer from Stone, and Sierra Nevada, CA that are only a couple of weeks old and most other areas it could be months old when they tap it. That Norwehl is going to be on tap here over the weekend for only $6. and unlike TX you get a full pint for $6. not 10oz.
But truthfully, I hate to tell you but that bomber bottle Norwehl that I had last night was $22, so it's not cheap, Many beers you will never see are quite expensive and yet they cellar well. Learning your hops, malts and brewing styles can be difficult but it can be simplified like wine is. Maybe you should try a Kölsch style of beer, it's a light summer German beer and a good place to start, not ripple but still good beer thats easy on a newbie's palate.
Corona is cheap, luxury beer for college kids. Lawnmower beer is saying it nicely. Take a look at this and see what you think. http://www.beeradvocate.com/beer/101/



I'll make you a deal, you never refer to me and your ex in the same paragraph and I will never mention the carbon fiber dash overlay that you taped on over the burl walnut of your premium European sports car. LOL Originally Posted by RandB fan

I tried to get into the craft beer when it first starting as a craze. Just really seems more of a niche thing to me. Not putting it down, but "aged up to 3 weeks in a metal can" just sounds like a marketing ploy to try and MAKE a marketplace (be cool, drink a specialty beer). I have a couple of friends who are into it. "Here try this one its hoppy and has notes of pumpkin seed & anise". Tastes like water with soaked fescue to me...



Again, I just don't have the pallet for being a (big) beer fan. There are some good german beers I've had on tap, but I couldn't tell you their names...I point at the spigot and say "that one". I've been to some of the Seattle beer fan places near the bay, toured Budweiser breweries in Cali & Saint Louis, spent more than a few hours on a couple of seperate occasions at the Coors brewery in Golden, Co, Jax brewery in NOLA...not sure if those even register in a guide book or not, but I have a passing interest in Beer...but to me its mostly what you have with a burger and not something to spend serious time taste testing.

Thanks for the link...I'll put some time in at least to learn about what I like and what beers are similar.

I tried to get into the craft beer when it first starting as a craze. Just really seems more of a niche thing to me. Not putting it down, but "aged up to 3 weeks in a metal can" just sounds like a marketing ploy to try and MAKE a marketplace (be cool, drink a specialty beer). I have a couple of friends who are into it. "Here try this one its hoppy and has notes of pumpkin seed & anise". Tastes like water with soaked fescue to me.. quit drinking lagers as they all taste somewhat grassy



.How long do we age our beer in barrels?
There is no real formula when aging beer in barrels, the beer tells us when it is ready, not the other way around. At 9 months we start tasting each barrel and when the beer tells us it is ready, we will pull the beer out of the barrels into the final blend. Now, with that said, we tend to age our beer for 12 to 24 months before it is removed from the barrel.



Again, I just don't have the pallet for being a (big) beer fan. There are some good german beers I've had on tap, but I couldn't tell you their names...I point at the spigot and say "that one". I've been to some of the Seattle beer fan places near the bay, toured Budweiser breweries in Cali & Saint Louis, spent more than a few hours on a couple of seperate occasions at the Coors brewery in Golden, Co, Jax brewery in NOLA...not sure if those even register in a guide book or not, but I have a passing interest in Beer...but to me its mostly what you have with a burger and not something to spend serious time taste testing. Abita is a good NOLA craft beer.


ToyZ Jax AKA Jackson Brewery is a shopping center now..and has been since the Reagan era, 10 years before my beloved Z cars.

Thanks for the link...I'll put some time in at least to learn about what I like and what beers are similar. Originally Posted by Toyz

Try one of these since you seem like an lager drinker vs. an ale. Sierra Nevada Brewing Beer Camp 2015

http://www.theawl.com/2009/11/how-to...-fucking-steak Originally Posted by George Zimmer

That's cute.

Except Beringer's is shit for wine. Itsass produced jug wine and is fine if you like drinking shit in a bottle. Originally Posted by Toyz

And remember, start the potatoes first. They take much longer to cook!