22 minutes ago, Utebird said:

I get that part, which is why I asked, why would any body drink alcohol for taste ?

I imagine if I drank it would just be like pina Coladas and other fruity drinks, but beer, whisky, bourbon, wine, tequila vodka, some weird IEP some dude made in his bathtub🤮

I cook and use wines and bourbon a fair bit in marinades and sauces. Can’t imagine a Bolognese sauce without a bit of wine, for example. I have a pork tenderloin bourbon marinade that is only beaten by my London Broil bourbon marinade and sauces. (Set aside a bit of the marinade when preparing the meat (I marinade for days) and then warm it and reduce it as a sauce while the meat is cooking. (The bourbon helps develop a great bark with a sear, but allows you to cook the meat rare too). Love a good beer batter whitefish and crisp beer batter Visalia onion rings. Do you dislike those tastes in food too?

On 6/27/2025 at 5:45 PM, TEW said:

My guess:

Johnson, Dickerson, Mailata, Barkley, Brown, Carter, Baun.

I think Hurts is getting a lot of public pushback based on stats and how good the team was, though I think he should make it. Smith is a really good player, but his stats aren’t that great and he’s in a run first offense as the 2nd receiving option.

Hurts doesn't put up big stats but he's on a team with a ton of talent

People will call it hating but there are players that simply put up better stats than him and that's what the top 100 is about. It's not QB vs QB. It's Hurts vs Barkley, Chase, Lamar, Burrow, JJ, Garrett, Baun, Surtain, Henry, etc.

On 6/28/2025 at 10:02 AM, LeanMeanGM said:

What NFL team is going to be the first to hire an AI coach or playcaller and why is it the Bengals

Jets

21 hours ago, Wentz_Era said:

You shut your dirty who are you mouth! I love drinking alcoholic pinesol.

I do beer very very rarely now…it’s a stomach issue commitment for the next day if I’m not careful but I splurged and hit my cellar stash the other day. Popped this 2020 KBS.

I've only had the breakfast stout but that sounds delicious

1 minute ago, Mike030270 said:

I've only had the breakfast stout but that sounds delicious

I've had both. IMO, the KBS is slightly better. But, its sweeter, so if that's not your thing... 🤷‍♂️

6 minutes ago, Iggles_Phan said:

I've had both. IMO, the KBS is slightly better. But, its sweeter, so if that's not your thing... 🤷‍♂️

Love sweet. Just not tart. Can't stand sours

There is a Candian beer I found that's delicious. Flying Monkey Chocolate Manifesto

2 hours ago, BigEFly said:

The Bowling Green Habitat for Humanity does multiple bourbon raffles a year and always with a group of Pappy’s. They do limit the tickets, so they aren’t cheap.

I can I imagine. I didn't ask the price on this one but I'm guessing at least $2k a bottle.

Closest I've ever had was Wellers 12 year which was pretty damn tasty

2 hours ago, Utebird said:

I get that part, which is why I asked, why would any body drink alcohol for taste ?

I imagine if I drank it would just be like pina Coladas and other fruity drinks, but beer, whisky, bourbon, wine, tequila vodka, some weird IEP some dude made in his bathtub🤮

Vodka no but tequila, gin, whiskey all have good flavor profiles but some are crap and its not for everyone

6 hours ago, just relax said:

I feel that way about single malts too. They taste like dirt.

You’ve gone too far!

23 minutes ago, DEagle7 said:

I can I imagine. I didn't ask the price on this one but I'm guessing at least $2k a bottle.

Closest I've ever had was Wellers 12 year which was pretty damn tasty

The whiskey market has softened up the last 18 months or so. A lot of it has to do with distillers finally catching up with demand.

I think of Midwinter’s Night Dram which used to be extremely hard to get but 2 winters ago they finally tripled their production so I’ve had no problem getting it by the case.

Obviously Pappy will remain in huge demand, but most of the other stuff has become easier to get as supply has expanded and consumer demand has tempered.

If you’re into bourbon and rye, I’d suggest trying out single barrel picks. Even some from Makers Mark I’ve found to be really good and usually only priced in the $40-60 range, especially any in their "mocha” line. If you can find the Mocha Monster, that’s one of the best bottles I’ve ever had. Been chasing what little is left of it down on the internet.

2 minutes ago, TEW said:

You’ve gone too far!

The whiskey market has softened up the last 18 months or so. A lot of it has to do with distillers finally catching up with demand.

I think of Midwinter’s Night Dram which used to be extremely hard to get but 2 winters ago they finally tripled their production so I’ve had no problem getting it by the case.

Obviously Pappy will remain in huge demand, but most of the other stuff has become easier to get as supply has expanded and consumer demand has tempered.

If you’re into bourbon and rye, I’d suggest trying out single barrel picks. Even some from Makers Mark I’ve found to be really good and usually only priced in the $40-60 range, especially any in their "mocha” line. If you can find the Mocha Monster, that’s one of the best bottles I’ve ever had. Been chasing what little is left of it down on the internet.

Bourbon, sure. Bourbon is made from corn and I love corn. Single malts, no. What flavors the latter is peat, which is rotting compost. You’re literally drinking garbage.

JMHO.

16 minutes ago, TEW said:

You’ve gone too far!

The whiskey market has softened up the last 18 months or so. A lot of it has to do with distillers finally catching up with demand.

I think of Midwinter’s Night Dram which used to be extremely hard to get but 2 winters ago they finally tripled their production so I’ve had no problem getting it by the case.

Obviously Pappy will remain in huge demand, but most of the other stuff has become easier to get as supply has expanded and consumer demand has tempered.

If you’re into bourbon and rye, I’d suggest trying out single barrel picks. Even some from Makers Mark I’ve found to be really good and usually only priced in the $40-60 range, especially any in their "mocha” line. If you can find the Mocha Monster, that’s one of the best bottles I’ve ever had. Been chasing what little is left of it down on the internet.

A lot has to do with the shrinking of the Canadian market in the tariff war. Canadiens are taking it on the chin with the auto and steel/aluminum tariffs and responded with boycotting American whiskey and bourbon. More for us, their loss. (They can keep their Crown Royal, Canadien Club and Seagrams. Additives and coloring, no thanks. That’s like Cuervo Gold, coloring imitating barrel impacts to appear like Respado. American uses new barrels so they get the color naturally whereas Canada reuses barrels. And we get that added benefit that wineries buy the used bourbon barrels and make bourbon barrel red wine. Some are so damn good.)

20 minutes ago, just relax said:

Bourbon, sure. Bourbon is made from corn and I love corn. Single malts, no. What flavors the latter is peat, which is rotting compost. You’re literally drinking garbage.

JMHO.

Hate to tell you, but most bourbons are 12-15% rye and some degree of barley malt. They are corn forward with more corn than other grains in the mash. The extra rye in rye whiskey usually offsets the barley malt. In malt whiskey, the barley malt displaces rye. You might like my Garrison Brothers whiskey. In place rye, they use winter red wheat. It’s about 75% white corn and about 11% malted barley.

32 minutes ago, just relax said:

Bourbon, sure. Bourbon is made from corn and I love corn. Single malts, no. What flavors the latter is peat, which is rotting compost. You’re literally drinking garbage.

JMHO.

Technically no. Scotch is barley. Only

Some are peated and the peat is used to malt the barley

10 minutes ago, BigEFly said:

A lot has to do with the shrinking of the Canadian market in the tariff war. Canadiens are taking it on the chin with the auto and steel/aluminum tariffs and responded with boycotting American whiskey and bourbon. More for us, their loss. (They can keep their Crown Royal, Canadien Club and Seagrams. Additives and coloring, no thanks. That’s like Cuervo Gold, coloring imitating barrel impacts to appear like Respado. American uses new barrels so they get the color naturally whereas Canada reuses barrels. And we get that added benefit that wineries buy the used bourbon barrels and make bourbon barrel red wine. Some are so damn good.)

Some breweries also reuse the bourbon barrels to make bourbon barrel beer. Lexington Brewing Co. makes quite a few really great beers, including "Kentucky Bourbon Barrel Ale". The APV is a little higher with that one than most beers. Over 8%.

2 minutes ago, BigEFly said:

Hate to tell you, but most bourbons are 12-15% rye and some degree of barley malt. They are corn forward with more corn than other grains in the mash. The extra rye in rye whiskey usually offsets the barley malt. In malt whiskey, the barley malt displaces rye. You might like my Garrison Brothers whiskey. In place rye, they use winter red wheat. It’s about 75% white corn and about 11% malted barley.

Try Frey Ranch out of Nevada. They mKe excellent four grain

19 hours ago, ToastJenkins said:

British Ales and Bitters are top Notch

14 hours ago, Wentz_Era said:

I like a lot of British ales…bitters not too much of a fan. I prefer some Belgian tarts or sours TBH. Best all around for me, despite loving most of the spectrum, its a good farmhouse or saison.

You both should check out this bitters brewer we discovered last summer. Takes bitters to a whole different level.

https://www.visitutah.com/articles/bitters-make-adventures-oh-so-sweet

2 hours ago, BigEFly said:

I cook and use wines and bourbon a fair bit in marinades and sauces. Can’t imagine a Bolognese sauce without a bit of wine, for example. I have a pork tenderloin bourbon marinade that is only beaten by my London Broil bourbon marinade and sauces. (Set aside a bit of the marinade when preparing the meat (I marinade for days) and then warm it and reduce it as a sauce while the meat is cooking. (The bourbon helps develop a great bark with a sear, but allows you to cook the meat rare too). Love a good beer batter whitefish and crisp beer batter Visalia onion rings. Do you dislike those tastes in food too?

PM me the pork tenderloin marinade and cooking instructions. We love pork tenderloin usually with an apricot garlic mustard marinade. It "barks” up nicely as well.

54 minutes ago, just relax said:

Bourbon, sure. Bourbon is made from corn and I love corn. Single malts, no. What flavors the latter is peat, which is rotting compost. You’re literally drinking garbage.

JMHO.

Peat isn’t garbage. It is a natural growing moss, typically sphagnum.

25 minutes ago, mattwill said:

Peat isn’t garbage. It is a natural growing moss, typically sphagnum.

Sounds yummy. Rotting sphagum.

53 minutes ago, BigEFly said:

Hate to tell you, but most bourbons are 12-15% rye and some degree of barley malt. They are corn forward with more corn than other grains in the mash. The extra rye in rye whiskey usually offsets the barley malt. In malt whiskey, the barley malt displaces rye. You might like my Garrison Brothers whiskey. In place rye, they use winter red wheat. It’s about 75% white corn and about 11% malted barley.

I’m aware of that. Just having a little fun. When I first tried a single malt, more than half a century ago, I hated it but was told it was an acquired taste. So I tried to acquire it but after a few attempts I said, who am I kidding; this tastes foul. My loss, I suppose but I’ll bear up under it.

26 minutes ago, just relax said:

Sounds yummy. Rotting sphagum.

Some of the best cultural food in the world comes from poor people making due with whats available

10 minutes ago, just relax said:

I’m aware of that. Just having a little fun. When I first tried a single malt, more than half a century ago, I hated it but was told it was an acquired taste. So I tried to acquire it but after a few attempts I said, who am I kidding; this tastes foul. My loss, I suppose but I’ll bear up under it.

Rule no 1 is drink what you like

Every culture has their fermented/distilled spirit. I live to try the local stuff when I travel. Only stuff i couldnt deal with is baojuo the chinese moonshine. Tasted like dirty socks…but they were impressed i wanted to try it

Heading to japan in q4. Already know i will

Try the fugu

1 hour ago, ToastJenkins said:

Try Frey Ranch out of Nevada. They mKe excellent four grain

Will see if I can find on the east coast, thanks.

3 minutes ago, ToastJenkins said:

Rule no 1 is drink what you like

Every culture has their fermented/distilled spirit. I live to try the local stuff when I travel. Only stuff i couldnt deal with is baojuo the chinese moonshine. Tasted like dirty socks…but they were impressed i wanted to try it

Heading to japan in q4. Already know i will

Try the fugu

My mother was Irish, born in County Clare. Every visit I’ve ever had there has been "augmented” by poteen. Some of that was pretty good, aged for six weeks once or twice. Some just caused instant brain damage or induced a coma. Costa Rica has a similar custom of homemade moonshine. Theirs is sweet but 140+ proof. I’ve never had fugu and I doubt I’ll ever try it. That stuff’ll kill you if it’s not properly prepared. I’ve been to a couple of Chinese weddings and there was a lot of baujuo, bottles of it and Hennessy on every table. I had a taste but decided to stay sober, not the case for almost all the young men in attendance. The nastiest stuff I ever encountered was a Turkish raki, strained through hemp. I had one sip only, but an Egyptian kid in the youth hostel where I was staying had a lot and screamed and cursed all night long, and I mean all night. Completely out of his mind. That was some scary stuff.

27 minutes ago, ToastJenkins said:

Some of the best cultural food in the world comes from poor people making due with whats available

Some of it. The hakari in Iceland was pretty rank. Of course, if they don’t ferment it, it’s toxic. But that crap smells like piss and doesn’t taste much better.

Unless you're eating all raw veggies most foods are kinda gross if you think too hard about it. Most soups are made from bone juice. We pretty much exclusively eat the reproductive organs of fungus. Cheese is the spoiled breast milk of livestock covered in mold.

Don't judge something just cause it sounds weird.

4 hours ago, BigEFly said:

I cook and use wines and bourbon a fair bit in marinades and sauces. Can’t imagine a Bolognese sauce without a bit of wine, for example. I have a pork tenderloin bourbon marinade that is only beaten by my London Broil bourbon marinade and sauces. (Set aside a bit of the marinade when preparing the meat (I marinade for days) and then warm it and reduce it as a sauce while the meat is cooking. (The bourbon helps develop a great bark with a sear, but allows you to cook the meat rare too). Love a good beer batter whitefish and crisp beer batter Visalia onion rings. Do you dislike those tastes in food too?

You missed my original post stating I bought some guinness to make some guinness pies on St Pats day

One of my favorite desserts is Bananas Foster, I like Chicken Marsala but none of those are just straight alcohol, I like the taste of some alcohols in cooking but just like I use vanilla extract in baking im not going to drink a bottle of it.

The taste of alcohol on its own seems disgusting to me, I dont understand how any body can claim to drink it for taste alone, its all gross in my opinion.