MadAussieInUSA

Was instroduced to amaretto sours and I like! mmmm a bit low in the alch tho but quite tasty.

well the in-laws didnt like the clancy's. too strong for them. They did love the yorkshire puddings. So we have at least one new tradition in the family

picked up two bottles of peter lehmann 2004 'clancy's' for 30$ total. should go well with the old bird.

Me being aussie, I'm gonna find the wine this year so I'm hunting my local ABC and wine cellar at the last minute for an Australian produced Tempranillo or Barbera. I wont hold my breath.

Ive heard Yalumba did a mix of Tempranillo, Viognier and Grenache and made a really nice blend.. I doubt my local has it but who knows!

The most alcoholic thing my inlaws drink is sparkling cider. There should be a law against fizzy apple juice.

1996 Schlob Mittersill Blauer Zweigelt. not a bad drop. spellings probably right off the map. i think its from prague.

Welcome to the American horror that is white zinfandel, "a popular choice with those who would not otherwise drink wine."

Thanks, I got yelled at "thats a special wine I was saving for a special occasion" ofcourse I didnt help by saying it was tap water

Found a bottle my wife had "misplaced", it was a Biltmore Estate Zinfandel Blanc De Noir. No year on bottle but was purchased in 99 or 00.. so Guessing its probably a 99ish.

Not quite sure what to make of it. I'm not a great zinfandel fan. It seemed fairly dark for a rose wine. I wouldnt buy it again, nothing against it but nothing compelling for it either.

I should have learnt that my house doesnt turn up 'hidden' treasures in the backs of cupboards by now.

It should be coming nation wide. All the DC outbacks should have it. Our outback in middle of nowhere Virginia had it.

I think its being done region by region. I think the DC outbacks have had it for several weeks now iirc.

I was really surprised, as it will give Coopers a real PR boost making it available nation wide. I know coopers sell a lot of homebrew kits over here in the usa but Ive never see their bottled beer around.

Bottles of Coopers Sparkling Ale and Lager are now being sold in all 775 Outback Steakhouse

franchises in the USA, opening the way for the beers to be sold in other outlets in each state

.....

Mr Cooper said the owners of the Outback Steakhouse Company had also indicated that

opportunities may open up to sell Coopers in Mexico, Canada and Puerto Rico, where other

restaurants are located.

.....

Mr Cooper said that 50-litre metal kegs were not normally exported because of the cost and

difficulty in getting empty kegs returned.

“This is the first time that we have sent kegs overseas, but we have special arrangements in

place through our distributor to ensure they are returned,” he said

I guess if they are exporting kegs it is also on tap!! awesome.

Something I wasnt aware of and just ran into...

My sis in law is corporate outback, she took us out to dinner the other night and Outback have revamped their menu, and well, they have a couple of new beers on the menu, one of which I highly recommend, Coopers Sparkling. Its probably my fav beer (but I am not a avid beer drinker).

Its a cloudy beer still fermenting in the bottle so watch our for dregs if you dont do the obligatory upside down turnover etc.

Anyway, anyone going to an Outback needs to check out the Coopers Sparkling!!

If one must drink beer over a mudslide (mmmmmm) grab a CP, give it a spin and lets know what you think of it.

Since my husband doesn't like the taste of grass-fed beef, I buy steaks at Costco.

what do they eat then if not grass? makes me think of battery hens but for cows cooped up in pens never to eat grass... poor cow.

I only go to costco for the lamb (expensive as it is..)

taking care of the little boy tonight (4 months old). so I got into my secret stash of Bundaberg Ginger Beer imported from australia into the wonderful 'world market' (and its not that diet shite either!). Following that up with some loose leaf Majulighur TGFOP tea. mmmmmmm.... Ginger beer in America is such a disappointment

ill have to remember that when I am in falls church!

right now we reguarly go to Eidelweiss on I81 in va souther of Staunton. mmmmmmmmmmmmmmmmmm

and one of the few places I can buy goold old fashioned ginger beer.

Im forever having boild rice with some icecream for desert, it freaked out my American inlaws, to them rice is not a desert. I dont think they ever had baked rice custard or rice+bread pudding etc.

(Baked rice custard http://www.netcooks.com/recipes/Desserts/B...ce.Custard.html )

Cool website, thanks for the link. The problem with sake in this country, though, is that no matter how familiar one might be with his own area's offerings, they are bound to be TOTALLY DIFFERENT from what one may fine a couple hundred miles away. Looking over his site, Timothy obviously knows his stuff, but I recognized but few of the sakes featured in his database, and by that virtue both he and I (and all of us!) are missing out on some great stuff. In that vein I hope he runs afoul of the sakes of Kasumi Tsuru-- I've just recently become acquainted with these neat, traditionally made sakes, and consider my mind properly blown (Ever considered sake and barbecue? Their Yamahai Junmai works, I swear!).

I wonder if things are different on the left coast, being so close to the point of origin?

Ive been trying to find some GoShu blue (made under the Sun-Masamune label which is owned by Konishi Brewing Co.). Its a Junmai Ginjo / SMV+4. Doesnt help I live so far from any large city. I didnt recognise many in his directory either from what I was used to in England and Australia.

The last of my go-shu blue sake from australia I looove this stuff and now I am out. Not quite sure what I am going to do now...

I quite like Wasmunds. I have some batch#9 and for only sitting for 2 or 4 months (I forget what my label says), I was blown away. I thought it was quite good stuff. Normally I only drink Lagavulin (Ive had some good/bad with Ardbeg, Laphroaig and Caol Ila) which has given me the most consistent experience.

Whatever is going down here at the Copper Fox, I like it. It wont replace my Lagavulin (which is a right pain to get sometimes at the VA ABC stores). I know its experimental but I'd like to see some consistency in batches.

Joe, if McCarthy's is making "American Lagavulin" as you say, I need to check it out, Ive not heard of this before (only been in the states 2 years).

Apple trees don't grow very fast, so be interesting to see how long applewood supplies last.

Id like to taste some stuff that has say longer in the barrel but I understand you need to make money to keep on distilling and running the business.

jparrot, nice to see another hammers fan

They tried distilling whisky in Australia a few years back and it was nothing but paint thinner.

Wasmunds gets my thumbs up!