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Showing results for tags 'Kentucky'.
Found 12 results
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So work takes me to Louisville and Frankfort for a few days next week... anyone have suggestions for good dining?
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Thanks for the tip on whether mutton BBQ is driving out of the way for (notwithstanding your completely off-base take on Popeyes 😉).
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Any good ideas? I'm going to be in Columbia Heights area... thinking Thip Khao might have a special running.- 6 replies
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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, -
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 clo
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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. -
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
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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.
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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
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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 st -
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
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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
