Indulgence of the Night


  • TV & Movies

    I have noticed that a few of us around here are foodies, gourmets, gourmands, and lovers of fine wines, spirits, cigars, and other goodies. I love to cook and like the next, fat, white American male, I enjoy a good whisky.

    So I have created this thread for just that. It could be describing something you made for supper, swapping recipes, a great new cookbook, and in general just sharing something you enjoy.

    Let the gourmandizing begin.


  • Pitcrew

    @BigDaddyAmin said:

    I have noticed that a few of us around here are foodies, gourmets, gourmands, and lovers of fine wines, spirits, cigars, and other goodies. I love to cook and like the next, fat, white American male, I enjoy a good whisky.

    You trying to say I'm fat because I like whiskey too??


  • Politics

    @Silver said:

    @BigDaddyAmin said:

    I have noticed that a few of us around here are foodies, gourmets, gourmands, and lovers of fine wines, spirits, cigars, and other goodies. I love to cook and like the next, fat, white American male, I enjoy a good whisky.

    You trying to say I'm fat because I like whiskey too??

    He's not trying anything; he's saying it outright.

    I'm a huge fan of bourbon now. Knob Creek is my brand of choice, although Woodford Reserve is handy in a pinch. I'm not sure why everyone is gaga about Bullitt, though; that shit is rough.


  • TV & Movies

    @Ganymede

    I am not a big bourbon drinker. I find it too sweet. I will, on occasion, sip a mint julep on a hot day or have a glass of Blanton's Single Barrel.

    I enjoy single malts, in particular Islay malts - Lagavulin, Caol Ila, and Laphroaig. Though, blends work in a pinch. I find that Black Label by Johnnie Walker to be a very welcomed respite after a long, hard day at the office.


  • Pitcrew

    I am not a 'foodie' but I am trying to learn to be more experimental and try new things instead of slapping together the same five recipes I always do. I plan to eventually branch out by shopping, searching for recipes, putting in the actual work, but this summer we have been doing Blue Apron one of the many 'See the new way Millenials are Changing Dinner Forever' types of 'send the recipes and ingredients to your door, you follow instructions, learn a new chopping or cooking technique in the process, and voila! (Also: Not a Millenial, just a lazy Gen Xer who doesn't like the supermarket, and enjoys mail)

    It's a bit pricy, certainly more pricey than just deciding to cook that same thing, tracking down the supplies, and making it, but it saves me time and is fun. Sometimes I've gotten the husband to cook side by side with me which is also fun. I don't plan to do it forever, but since at our house, especially work week 'dinner' can often be "I dunno, you want to order something? Lets just make salads or grilled cheese" it is stepping up our game a bit.

    I love wine, but I am trying to work on a serious migraine health plan this summer that includes forgoing it for many, many months. Maybe the bottles we already have will age into something amazing?


  • Pitcrew

    Knob Creek or Makers Mark with a Dunhill Diamantes cigar.


  • TV & Movies

    Speaking of lazy, this is what the wife and I are eating tonight:

    http://memoriediangelina.com/2014/11/28/zuppa-pavese-pavia-style-soup/#.VaAoDvlVhBc


  • Pitcrew

    My current indulgence is a new dress, shoes, and bag, and a hair and makeup appointment for a big fancy work event on Sunday. (The makeup appointment at least is free -- my roommate just happens to be a makeup artist and made a general 'if you ever want!' offer months ago.) But I haven't had an event like this to get all dressed up for in ages, so it feels pretty great.

    For consumables, I'm sure hoping that they'll have Hendrick's Gin at the open bar.



  • This was lunch:

    Don't ask what the black thing is!

    I washed it down with:

    cassia wine


  • Pitcrew

    @WTFE Niiiiiiiice. That looks incredible.


  • Pitcrew

    Whisky Recommendations:

    Abelour 16
    Green Spot
    Red Breast
    Lephroaig Cask Strength
    Lephroaig 25

    As you can see my tastes swing wildly between smooth and electrical fire in my mouth.


  • Pitcrew

    Ever since i started watching such shows as Hell's Kitchen, the F word (Gordon Ramsay's british cooking competition show in his own restaurant, Claridge's in Britain), and MasterChef, I've been encouraged to come out of the rut that was dinnertime at our house.

    For years it was the same, pork chops, spaghetti, chicken (mom's allergic to beef), and sometimes steak. But the way dad does steak under the broiler, it always turns out overdone without being very "browned". I dunno if he sets the rack too low (2nd rack down from the top) or what.

    Then I saw the dishes being put out on those shows, and was encouraged to try making new things.



  • I'll second Red Breast but it's spendy.

    I've been looking for the best bang for my buck boozes. So far:

    • Bourbon: Old Grand Dad, Buffalo Trace
    • Vodka: Tito's Handmade Vodka
    • Tequila: El Espolon (Reposado), 1800 Reposado

    For expensive shit, Hudson Baby Bourbon is amazing, and the price reflects this. Angel's Envy, Blanton's, and Four Roses Single Barrel are also good. If you look around you can find a cask strength of the latter at like 56%.. In Tequilas, Corzo is solid, Tres Generaciones is decent.

    I dislike Scotch but I'm told Costco's Highland Single Malt 18 is comparable in quality to a Macallan 12.



  • Today's lunch. This is fast food.

    No really, fast food.



  • @Silver said:

    @WTFE Niiiiiiiice. That looks incredible.

    Just don't ask what the black thing is and you'll be fine. :D



  • @WTFE At first I thought it was an egg, perhaps aged. But seeing that reddish end, I'm going to guess it's something's testicle.



  • @TNP said:

    @WTFE At first I thought it was an egg, perhaps aged. But seeing that reddish end, I'm going to guess it's something's testicle.

    Naw, that looks like an egg. I think the red (brown) color is the reflection of the chopsticks.


  • Pitcrew

    @WTFE Ewww 1000 year old egg or however old it's supposed to be?


  • Pitcrew

    @Sponge Yeah I have stupid expensive tastes for whisky :(



  • @Templari said:

    @WTFE Ewww 1000 year old egg or however old it's supposed to be?

    The name (and only in English) is "century egg". In reality it's about 30 days old, give or take.


 

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