Yes sir, as long as you’ve got the veteran infielders to pull it off. Rookies tend to react slowly because they haven’t learned to read the situation yet.
Huh. I thought rookies tended to make the play too quickly.
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“Well he fucks like he pitches. Sort of all over the place.”
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What! Still no wine thread?
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I’ve heard the bouquet described as “eau de colon”.
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Now we know what TLR drinks
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I always remember this from the Instant Record Collection.
You’re missing the point of the proposed wine thread. You’re supposed to discuss pairings. None of you have suggested a single pairing.
Wine and cheese.
Korean shit wine pairs nicely with Skyline Chili. Sure, it sounds redundant, but Skyline cinnamon really brings out the notes of corn in the wine. Some experts can even pinpoint the regional source of corn, but honestly it’s best to leave that level of dedication to Cincinnati natives.
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Boones Hill Farm and STD’s
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“A fine wine which really opens up the sluices at both ends”. OMG.
Myself and Giada
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HH and Florence.
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HOF
Ohhh shit (literally)…you don’t want to open up this Pandora’s box of sensationalism, regional blood feuds, and the lingering hangover of colonialism.
So I tried the smoked cinnamon old fashioned. I couldn’t get the cinnamon lit, but Kris owns every kitchen gadget known except an air frier, and at the top of the pantry, at the very back, there was a cold smoke infuser. I mixed the cocktail, then smashed the cinnamon, then held a lighter to it while the infuser produced enough smoke to fill the glass. I used Buffalo Trace bourbon, but I figure that’s no never mind.
It’s pretty great, with just the faintest bit of cinnamon mouth feel.
After finding that cold infuser though I’m just stunned we don’t own an air frier.
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I have one you can borrow. Kinda like folks used to borrow a cup of sugar.
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Not food but…
Holy shit I just made a fantastic margarita.
3 oz Espolón reposado tequila
1.5 oz fresh squeezed lime juice
1 oz Grand Marnier
0.5 oz agave nectar
Shake with ice, strain into chilled glass rimmed with agave nectar and smoked sea salt.
3:1.5:1 is the same ratio I use, and I put agave nectar in mine, too, although not quite as much. They’re great, but they’ll sneak up on you and kick your ass.