posted Jul-25-2006 01:04 PM            

I think I'll stay here, pay a bit more and live with my small ants and mosquitoes.

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posted Jul-25-2006 01:17 PM            

quote:

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Originally posted by JamesV:
IMO, Yuengling is far better than any of the Coors, Miller, A-B brands.

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Certainly that goes without saying.

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posted Jul-25-2006 01:35 PM            

quote:

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Originally posted by La Tortuga:
Wait!!! Hold on there!!!

Is it possible that you are scoring Victory at a lower price being closer to the source?

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$6.99 in Jersey, Princess.

You should visit more often.

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posted Jul-25-2006 01:47 PM            

Ever been to High Point Wheat Beer Company in NJ?

I am really itching to get out there...

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posted Jul-25-2006 01:52 PM            

Ever been to High Point Wheat Beer Company in NJ?

I am really itching to get out there...

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posted Jul-25-2006 02:00 PM            

You gotta do something about that skin condition of yours.

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Life is Short ... Make Fun of It.

400 Beers

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posted Jul-25-2006 02:05 PM            

quote:

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Originally posted by randymar:
No, way way too far north. If I get above I-80, people start thinking I'm from Virginia or something (due to my SOUTH Jersey accent).

You gotta do something about that skin condition of yours.

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LOL

So what breweries are close to you, if any? I guess DFH may be the closest???

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posted Jul-25-2006 02:19 PM            

Heavyweight (Ocean Twp.) was next, until they closed last month. I hit Tun Tavern in AC, from time to time.

River Horse in Lambertville is about an hour.

I could get over to Yards in Philly, if I needed to, but I don't like that part of town.

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posted Jul-25-2006 02:25 PM            

quote:

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Originally posted by randymar:
Flying Fish is the absolute closest (until they expand to Burlington). I could drive past it everyday if I wanted to - and if I wanted to double my 40-minute commute.

Heavyweight (Ocean Twp.) was next, until they closed last month. I hit Tun Tavern in AC, from time to time.

River Horse in Lambertville is about an hour.

I could get over to Yards in Philly, if I needed to, but I don't like that part of town.

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Nodding Head, also in Center City Philly, is a nice option... Better than Yards, depending on what they have on tap...

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posted Jul-25-2006 02:25 PM            

From there, it's about 45 minutes to OCMD - beer, crab cakes, and mini-golf!!!

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posted Jul-25-2006 02:28 PM            

quote:

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Originally posted by randymar:
In truth, DFH is about 3 hours away - 1-1/2 hours to Cape May, one hour for the ferry, and half an hour to Rehoboth.

From there, it's about 45 minutes to OCMD - beer, crab cakes, and mini-golf!!!

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The Wharf Rat in Inner Harbor, Maryland is a favorite place of mine...

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posted Jul-25-2006 02:29 PM            

I was thinking more in terms of bottles you may have gotten out/up there.

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posted Jul-25-2006 02:38 PM            

quote:

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Originally posted by goindownsouth:
The Wharf Rat in Inner Harbor, Maryland is a favorite place of mine...

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I hate Baltimore, in spite of all of the wonderful people who came from there:

1. John Waters

2. David Byrne

3. Edgar Allen Poe

4. Frank Zappa

5. Babe Ruth

6. Yoo-hoo

7. Tom Clancy

8. David Hasselhoff

9. Barry Levinson

10. Upton Sinclair

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posted Jul-25-2006 03:37 PM            

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"Dr Evil: You know, I have one simple request. And that is to have sharks with frickin' laser beams attached to their heads! Now evidently my cycloptic colleague informs me that that cannot be done. Ah, would you remind me what I pay you people for, honestly? Throw me a bone here! What do we have?"

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posted Jul-25-2006 03:47 PM            

quote:

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Baltimore - Randy Newman

Beat-up little seagull
On a marble stair
Tryin' to find the ocean
Lookin' everywhere

Hard times in the city
In a hard town by the sea
Ain't nowhere to run to
There ain't nothin' here for free

Hooker on the corner
Waitin' for a train
Drunk lyin' on the sidewalk
Sleepin' in the rain

And they hide their faces
And they hide their eyes
'Cause the city's dyin'
And they don't know why

Oh Baltimore
Man it's hard just to live
Oh, Baltimore
Man, it's hard just to live, just to live

Get my sister Sandy
And my little brother Ray
Buy a big old wagon
To haul us all away

Live out in the country
Where the mountain's high
Never comin' back here
'Til the day I die

Oh, Baltimore
Man, it's hard just to live
Oh, Baltimore
Man, it's hard just to live, just to live

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posted Jul-25-2006 04:37 PM            

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posted Jul-26-2006 11:02 AM            

Looks like fun though ...

Might even change my whole opinion.

Why do I have a such problem with Baltimore???

Because ... every time I take I-95 South to Baltimore, it rains. The NJ sky can be clear and bright when I leave the house; but as soon as I cross from DE into MD ... sprinkle, sprinkle.

If it doesn't get me on the way down (like in April, on the way to W'msburg - sunny and warm), it more than makes up for it on the way back (300+ miles of torrential downpour)

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posted Jul-26-2006 04:01 PM            

quote:

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Originally posted by webfoot:
I don't think there is a dude on this thread younger then 40......

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Youth and exuberance are no match for old age and treachery

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posted Jul-26-2006 04:12 PM            

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posted Jul-27-2006 07:26 AM               

My ex-husband is making chili tonight, and I, being the world's best ex-wife, am doing some research on his behalf. When we were married, he NEVER cooked. Now that he lives with that little TROLLOP he cooks all the time. (I'm kidding, I'm kidding. I'm very happy not to live with him.)

Part of me wishes I hadn't missed out on his secret cooking skills, though, but part of me is delighted, because he does things that frighten me a little, like dump sour cream into macaroni salad. He's also the kind of guy who'd lie in wait until his friends cars pulled into the driveway, then throw eggs at them. I like him very much, but holy cow, he wore me out with stuff like that. All the time. Whew. Anyway. He's making chili.

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posted Jul-27-2006 08:31 AM            

Does the ex-Monkey have good chili skills??? Can he go from scratch and make it up or will he get an Ole El Paso chili-in-a-box??? What are his considerations vis-a-vis beans??? Just red; just black; red, white and black; or none???

Now, I'm a chili man - I think I've told you of my first and second place finishes in some local cook-offs. If I'm in "competition" mode, it's just beef, sauce and spice. When I'm cooking for home, it's all about fun and hearty meal - beans, cocoa, all sorts of things can find there way in there - D'Wife claims she found a cricket once; I told her that if she did, it was only supposed to be a garnish.

Beer to add to the chili??? In my last "competitive" batch (2nd Place Assumption Church Chili Cook-off 2005) I added a bottle of Rouge Smoke Ale. I have also had success with Shakespeare Stout, and Smoked Porter. A dark beer ads body and complexity - not to mention a rich color - that you can't get just by spicing it up.

With all that, you can't beat a German beer with Mexican food. SPG or Beck's would do fine. You might even try Stella Artrois or Pilsner Urquell. Whatever you do, resist the urge to get Corona. If you feel you absolutely HAVE TO get Mexican, get Bohemia, if you can find it.

Although I was not impressed with the Brooklyner Weisse last week as a summer beer; it's light and refreshing texture, the citrus tang, and the clever smokiness would really compliment a good bowl of chili. I'm sure that GDSouth would give a shout out to Prima Pils in here as well.

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posted Jul-27-2006 08:33 AM            

quote:

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Originally posted by La Tortuga:
Youth and exuberance are no match for old age and treachery

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33 here... Sorry to blow the curve for y'all...

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posted Jul-27-2006 09:01 AM               

quote:

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Originally posted by randymar:
A couple of important questions before my thoughts ...

Does the ex-Monkey have good chili skills??? Can he go from scratch and make it up or will he get an Ole El Paso chili-in-a-box??? What are his considerations vis-a-vis beans??? Just red; just black; red, white and black; or none???
.

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I don't think he's made it before...but he's definitely going from scratch. He's got an Epicurious recipe he's using that includes espresso, which he wasn't planning on using. It does call for black beans, which would be my preference also. This is what I told him via email earlier, because he asked for chili making advice:

"Sometimes I'll throw in a beer (NOT an ale, or at least not Sierra Nevada -- remember how bitter the mussels were the one time I made them with that?...I'd almost say, just throw in a half a Budweiser and see how it goes) and sometimes (in the same spirit as their use of espresso) I'll throw in some cocoa powder. I mean like a teaspoon, the way you'd use sugar in spaghetti sauce. It's a common practice.

So, I use twice as much cumin as chili powder (if I use one tablespoon of chili powder, I use two of cumin.) and a smaller amount of oregano. They [Epicurious] use the same amount of everything, but if I used a standard 'big can' of tomatoes, I'd probably start with:

Two tablespoons of cumin
One tablespoon of chili powder
One heaping teaspoon of oregano (all added at the end of the onion saute and cooked briefly in the oil, oregano first because it's got a little more surface area)
Then adjust upward at the end of cooking. Another note: when you're adding more spices at the end of the cooking time, remember that to give the spices time to really bloom and incorporate--they're all dry, so they have to absorb in the moisture from the food, and then stirring works that around. You don't want to dump in some chili powder and go, meh, too bland. It takes a few minutes.

Also, just so you don't make my mistakes: Too much chipotle (or any attention-seeking flavor) can make food monochromatic and knock the other notes out of whack. It's more powerful than you'd think. I'm getting better at not just loading up on the flavor that I like at the expense of the other flavors, I think. It lets you appreciate the notes you like even more. I'd also skip the cinnamon.

Hey, I've got a really good resource to ask about the beer thing. Let me get back to you later today. "

So that's the story thus far. What do you think? Clearly you're the expert!

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posted Jul-27-2006 09:32 AM            

Don't forget to tell him to subtract 12 oz. from whatver liquid he's using (water, stock or broth) to make room for the beer - otherwise it will be too watery and will need extra time to cook down.

Yes, dry spices go in first, let them incorporate. I don't use orgeano, myself, but instead go with cilantro and basil. I never measure. I have accumulated all varieies of chile powders, of different "intensities". I can tell if the blend is right by smell - I am blessed with shark-like olifactory - so I don't need to taste until near the end. If, at the final tasting, I need any heat or spice, I use pepper sauce - green jalapeno, red jalapeno, chiptole or habanero [for the real brave].

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posted Jul-27-2006 12:07 PM            

quote:

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Originally posted by goindownsouth:
33 here... Sorry to blow the curve for y'all...

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As if we couldn't tell...

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