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ManekiNeko

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Everything posted by ManekiNeko

  1. If you use cast iron or enamel cookware on a regular basis, make sure that if you opt for an induction cooktop, it can handle them. My brother has a ceramic induction stovetop and he regrets not paying extra for the gas stove (which was an option when moving into his new house). I don't recall off the top of my head what brand he has, but he cannot use cast-iron or enamel pots and pans as they get too hot and can cause the stovetop to shatter. Whee! Hot shattering ceramic! If you don't use cast iron/enamel, don't worry.
  2. I'd call it a pale ale in the British vein in that it's more malt-centric than the typical American pale ale. It's quite good. It's very similar to Stone's Pale Ale if you've had that. As for the oxidation problems with canned beers, I can't think of any canned beer that I would want to cellar. They are pretty much all meant to be drunk now. An 18-24 month window is more than adequate.
  3. Yeah, Scrimshaw, when handled properly, is an exquisite pils. I suggest remedying this debacle with either a Hop Pocket Pils or the Troeg's Sunshine Pils. Or you could hunt down a Scrimshaw in better shape....
  4. Say what now? You obviously have not had the schwarzbier from Gordon Biersch. Or Cap City's Kolsch. Or Bourbon Stout from the Chophouse. To the OP: Health Bar doesn't suck and should at least fit the bill for cheap vegetarian and decent microbrews. Not that the other options bandied about have been lackluster in either department, either.
  5. At the risk of sounding like I'm making light of this situation: Veganism doesn't kill people, people kill people. Go ahead, be a vegan. More bacon for me.
  6. New England Brewing Company, mayhaps? They are available in NoVa and are quite tasty. The Elm City Lager is nice and delicate.
  7. That I'm in complete disagreement with, but I'm pretty much prejudiced against the American wheat beer style.
  8. Oberon is their best seller and was pretty much on tap everywhere in Chicago before Bell's pulled out of Illinois. It's probably their most "user-friendly" beer, not that that is a bad thing.
  9. Not bad, but I'd like to see some Cantillon and good examples of American takes on Belgian-style beers on the list, too (Victory Golden Monkey, Allagash's entire lineup, Ommegang, and Russian River immediately spring to mind). But anyplace that makes a commitment to carrying Saison Dupont and Houblon on draft piques my interest. I'm hoping I'll have good reason to go there and celebrate something in a few weeks.
  10. Well, our friends at Budweiser are more than happy to help you out in your quest: http://home.comcast.net/~nriech/No-Fkin-Way.jpg Mmmmm.... clamato Get thee to a Latino-oriented grocery store. This is not a photoshopping job at all. The source is this guy on BeerAdvocate who searches the website of the gvmt agency responsible for label approvals and posts the more interesting results on a weekly basis.
  11. Beer: it's not just for breakfast anymore. I forgot to add my verbiage on this beer. It's a solid example of a wee heavy. Nice malty depths with a hint of smoke. If you're hankering for a local example, head to Vintage 50 in Leesburg and try Bill Madden's Wee Heavy. He went to the brewing school in Scotland (it's name escapes me, but the place is very prestigious), and I'm fairly certain his recipe is derived from that experience.
  12. Well, BP has Gordon on tap right now. No reason why they couldn't get Old Chub, either on tap or cans.
  13. Sweet, but I think Sir Mix-a-Lot (my KA mixer) requires something more blingy than the flames. I'll suggest it to the proprietors of FlameKA.com...
  14. Are you sure that's not Taint Ballbuster? While I'm not the original poster, thanks for all the suggestions. A friend of mine turned me onto Shiraz's awhile back. She liked them for the pricepoint and because they don't need to be aged. Both of us being fresh from college, cellar space (or closet space for that matter) wasn't in the picture.
  15. Your friend is geographically challenged. I stopped by on Friday, braving the wintry mix, and the place was very much open. They are apparently doing healthy enough that the bathrooms have been redone recently (within the past few months). Probably the best place for good beer in Silver Spring, but I don't frequent SS enough to make a more emphatic statement.
  16. ...Though I still loathe Sandra Lee. Has anyone caught this show? It's as if the editors of a lad mag were given carte blanche to make a cooking show, but without the chicks in bikinis cavorting about. The set is a raucous orgy of "dude" things: Pinball machine, NASCAR-themed fridge, tiki bar, bumper pool. The food is pretty much pimped out burgers and sandwiches with treacly/bizarro cocktails. He occasionally has his friends on as guests, but they have nicknames like "Mustard" and such. I think I'm not the target market for this show.
  17. They must have had more, since they now have two left. I'm enjoying a glass of this right now while dinner is cooking. The various links and verbiage said this would be good for seafood, so I opted for some mussels and sacrified a small amount of the wine in the cooking liquid. I also chucked in some shallots, lime juice, salt, pepper and olive oil. I suspect the mussels might overpower the wine a bit, but I'm thinking the wine will put up a valiant effort anyways. Maybe I should've splurged and gotten fish instead. Zee wine: Straw yellow, completely clear. Aromas are kinda melony, kinda lemony. For a white wine, it's fairly dry, but my yardstick on the opposite end would be German whites so I don't have the widest experience here. Still, it's fairly sweet but not, like, cloying or anythng. Lotsa citrusy flavors like grapefruit and lime. Not tasting the minerals per se, but that might be me just calling it "dry." More experienced winos might have some more developed vocab in this regard. Anyhoot, I'd repeat this. If this is a yardstick for Muscadet, call me a fan.
  18. I would also suggest a Hallal or Indian market. Surely you have a coffee/spice grinder? While not great for large quantities, it'll do the job.
  19. What the hell, I'm game for this. Hopefully the powers that be will keep the selections as reasonably priced as this one seems to be. I do like minerally dry whites and I don't think I've had a muscadet (veltliner and Alsatian whites, yes) before so this will be a good experience.
  20. I guess I was engaging in a little hyperbole. It's nowhere near as sweet as the Jolly Rancher inspired Lindeman's, but certainly sweeter than I was expecting from the description. I was hoping for something a bit dryer. I certainly don't regret trying it, which is what I usually say about DFH products. Worth getting if you're adventurous. You certainly won't find a comparable dessert wine or bubbly rose of this quality for ~$13.
  21. It's interesting, as I pretty much expected it to be. A tad too sweet, almost cloying, to my tastes. Kinda picked up some powdered sugar-style sweetness rather than acidity or tannins from all that was done with it. I was hoping for something like Festina Lente, but got Lindeman's Framboise with some orange overtones instead.
  22. Cellulose powder isn't too far from sawdust when you think about it.
  23. I dunno, I see fruit beers at brewpubs on a fairly regular basis. Unfortunately, they are normally of the "insert fruit flavor into crappy bland American wheat beer" stripe and are not anything worth getting excited about. The local exception to this was the Prickly Pear beer from John Harvards (RIP). Maybe a loss leader or something. Cherry blossoms aren't all that fragrant, so I doubt there'd be much of a flavor addition. I forgot to mention what Hanami means earlier, though I figured DC denizens might have had a good guess.
  24. Picked up Smuttynose's Hanami Ale on a whim at Arrowine last night, mostly because the label is so dang kawai >^o^<. Brewed for springtime, this is obviously the perfect beer for the Cherry Blossom Festival. Why no local brewers thought of something like this earlier is beyond me. It's basically a Belgian-style pale ale with cherry juice added to it. Don't serve it too cold or there's an overly tannic, almost metallic twang on the first sip. Otherwise, there's a lovely tart cherry flavor (I'm talking real cherry flavor here, not Luden's cough drops) balanced by a beer something not quite unlike a weaker (in abv) Delirium Tremens. Crisp and refreshing, but with enough oomph to it that it should take the edge off a crisp spring afternoon (or morning if you're a lush). ETA: forgot which store I bought the beer at. ~$9 a 6-pack
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