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Found 12 results

  1. Thanks for the tip on whether mutton BBQ is driving out of the way for (notwithstanding your completely off-base take on Popeyes 😉).
  2. Any good ideas? I'm going to be in Columbia Heights area... thinking Thip Khao might have a special running.
  3. It may seem somewhat random that I'm beginning a thread on Ned Beatty, but I just discovered a piece of arcane trivia about this beloved actor from Louisville, KY (yes, pun intended, for which I'll roast in Hell). It *was* completely random that I stumbled across a police-training video on YouTube called "Stay Alert, Stay Alive," which I believe to be filmed in 1965 (based exclusively on the National Archives code), and starting out with a letter by J. Edgar Hoover himself. But I believe the person who put up this marvelous little piece of Americana didn't realize what he had found, because at one point - 17'45" into the 22'17" video for those who don't want to watch the entire thing - my jaw dropped when I saw who I'm *certain* is a young Ned Beatty. Note: It is not a complete waste of your time to watch the entire video - it's pretty well-made, informative, and I found it quite interesting - both as a tiny piece of history, and as a Dragnet-type instructional video - so do yourself a favor and watch the entire thing to get a "flavor" for it before your encounter with Beatty. Note also: In Beatty's Wikipedia entry (first paragraph), the second paragraph of the "Early Life" section reads, "During his first ten years of theater, he worked at the Barter Theatre in Abingdon, Virginia, the State Theater of Virginia." Abingdon is twenty minutes southwest of Chilhowie, former home of John and Karen Shields' famed Town House restaurant, and there are things in the film (the hotel, for example), that led me to believe it was filmed in Virginia, so I'm guessing they may have recruited some actors from the Barter Theatre. Although I don't know for sure, this may be the oldest existing copy of a professional work by Ned Beatty, in which case, it's of historical significance for that alone. Enjoy! The Doo-Dad Jiggle <--- "Hmm, this guy feels just like a hawg."
  4. Muhammad Ali is in the hospital now with a respiratory ailment (he's going to be released soon), but that reminds me that we don't have a thread for the person who just might be the most famous athlete who ever lived. I've always felt badly for Joe Frazier, because he didn't get the accolades that Ali did, but most of Ali's extra accolades came from what he did outside of the ring - he, himself, said that "Frazier was the greatest fighter of all times, next to me." Ali may not be immortal, but in a sense, he is - people will be talking about him 500 years from now, and that's as close to immortality as you can come. "Muhummad Ali vs. Sonny Liston (1965) - A Look Back 50 Years Later" And for a taste of what it must have been like to fight Ali in his prime, scroll down to the bottom of the first post in "Requiem for a Heavyweight (1956)" and click on the scene from the 1962 film.
  5. I just got a bottle of Wild Turkey American Honey. Any ideas on cocktails, recipes, etc.? I think if I drink it straight, I'll end up with a sugar rush and hangover.
  6. Wild Turkey makes a couple of wild turkeys - just like they all do (I'm looking at you, Jim Beam) - but the 101-Proof Bourbon and Rye have always come through for me. Some Bourbon aficionado friends of mine maintain that 90 Proof is the "sweet-spot," below which Bourbon and Rye dare not tread, but I've found some offerings in the mid-90s that seem to have declined in recent years - in particular, I'm thinking of Bulleit, whose Rye I used to really enjoy, and is offered at 95 Proof; however, that product is not what it once was - maybe I'm the only one who's noticed, but I used to like it, and no longer do. Having always enjoyed both Wild Turkey 101 offerings, I tried the "Rare Breed," which is a barrel-proof offering that was introduced to market in 1991. There have been varying degrees of strength over the years, but the current offering at VA ABC stores is at 112.8 Proof, and I'll take this over 90% of the Bourbons out there, any day (Bourbon has become subject to the same marketing game that wine, and then beer, have succumbed to, and the only way to be sure you're getting a good product is to either know someone, or educate yourself). Rare Breed is widely available, and sells in the $40s for a .750 bottle and in the $20s for a .375. I've had two experiences with really *bad* service at walk-in stores lately, and this was one of them, but I'm writing this one off to "youthful over-exuberance" - it was *so* over-the-top that it was laughable. Two other related threads that could, for now, justifiably be merged into one "Wild Turkey" thread: Wild Turkey "Forgiven" Wild Turkey "American Honey"
  7. So work takes me to Louisville and Frankfort for a few days next week... anyone have suggestions for good dining?
  8. The Blue Iguana in Fair Lakes had been serving Hot Browns for many years. I haven't been there since the ownership change, but according to the menus now posted on their website, the Hot Brown is gone.
  9. I grew up in Lexington, Kentucky, the child of a UK faculty member. The whole family will be together in Colorado on Saturday to watch the games. It's also Passover, which puts a bit of a crimp in themed food plans. What flour and booze-free foods would you serve to represent each team? Wisconsin is easy--it must be cheese. Or cheese and brats. Michigan is probably something with cherries. Duke is far harder for us because NC 'que is all about the pork. (In our family we might opt to ignore Duke because if you grow up in Lexington, your second-favorite team is whoever is playing against Duke.) Kentucky also poses a bit of a problem because our native "snappy beer cheese" has, well, beer, and the recipe won't fare well without it. Bourbon balls are similarly off the menu for passover. I'm left with the various pies associated with the state, made without booze and with matzoh cake flour.
  10. The Weller Antique 107 has started showing up on the shelves a lot more in the Richmond ABC stores, so I'm ready to make it the every day under $25 house drinker that I've been waiting for. My only real problem, and it's hardly a problem, is that I find it has to be neat for me to enjoy it. The few times I've put in an ice cube, the flavors and any bourbon intensity seem to disappear. It doesn't happen instantly, but as soon as any of the ice melts the water washes away everything I like about it. Does anyone else find this happening with this or other whiskies? Is this also a sign to steer clear of throwing this into a cocktail for fear of losing the flavor?
  11. This is one of the bottles that Joe Riley selected for me, and it's a fascinating whiskey, supplemented by an even more fascinating backstory. Whether it's true or not will be left up to the reader. I'll just quote straight from the canister: "Introducing our small batch blend of Bourbon and Rye Whiskies"¦. The batch we never intended. With just one taste our Associate Master Distiller, Eddie Russell, knew their mistake was more a master stroke. Because it married the very best qualities of our robust Rye whiskey and a fine Bourbon: vanilla, oaky taste pointing perfectly towards a cinnamon, clove, and pepper finish. Aged, of course, in our No. 4 alligator charred barrels - something we'd never leave to chance." And on the other side: "When our Distillery's crew unwittingly mingled a very rare, high proof Rye with perfectly aged Bourbon, our Associate Master Distiller discovered they had created something exceptional: a whiskey blend that's big, bold and spicy, yet exceptionally smooth. Needless to say all was forgiven." The whiskey is exactly as advertised - you can distinguish the Rye, you can distinguish the Bourbon, and you can enjoy the blend: it is indeed big, bold, spicy, and smooth - definitely mellowed from some age. My only question: is the backstory bullshit? I've also looked into the two spellings: whisky, and whiskey. Here is an interesting post explaining the difference (worth reading if you're curious about such a thing). An excerpt:
  12. I've very much enjoyed bottlings of Old Overholt in the past, but not this one. This tasted very generic to me, and is barely identifiable as a Rye. While not unpleasant, it's not what I hoped it would be - it didn't surprise me when I found out it was owned by Jim Beam. Do any afficiandos have any comments about this particular bottling? Thanks in advance, Rocks
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