Ralph is too fat to be a Fed if we learned anything from the Patriot Front Marches where boomercons were calling people Feds for having pants that were similar colours (and a dress code)
For scotch I like Oban 14 year.
He IS an alcoholic.
That's a really depressing picture, like something a poor person would take in hopes of looking more interesting. It's not even the liquor itself, it's just the small assortment of random bottles on a table, it's not like you're showing off your home bar in the basement or something, it's just a random shopping trip for a party weekend.
Cobbler shakers are also the chump option, and he has the shittiest one imaginable.
What's so bad about, and what makes a good shaker? I never really had a need for one so I don't know shit about them.
Cobbler shakers, which are what you see in tv shows and in stores, have a few issues. They freeze up so you can’t get them apart. They’re smaller so you can’t reliably make multiple drinks at a time should you need to. The built in strainer on top doesn’t catch ice chips all that well, and can get blocked by larger chunks. The Japanese seem to like them, and the ones that are produced there are probably better, but it’s not really worth the import costs.
Did any of you ever play that game growing up where you fold a piece of paper a couple times then everyone takes a turn drawing different sections of a body?
At this point meigh is just telling us she despises ralph. Unironically has to be it, that plate is depression
The carrot and cheese on the lumpy potato is straight public hospital food-tier. This is what you'd post the first time your 8 year old helps cook dinner.
He looks like a high schooler that stumbled onto his boomer parents' liquor cupboard (the one kept above the refrigerator with the bottle of Bailey's that hasn't been opened since that christmas party in 2017) and decided to throw a weekend kickback.
Not him but I like alcohol and talking about alcohol. For a beater, Basil Hayden is great, and for a step below I can't recommend Eagle Rare enough. When it comes to scotch I'm a fan of Dalwhinnie 15 or japanese stuff like Kikori or Hibiki. I've had Yamazaki before and it's only just ok, not anything special as to justify the current price point or reputation.
Is it commonplace to put (cheddar or any other kind of) cheese onto mashed potatoes? My family is Irish and would commit a ritual killing if there were ever any cheese on mash. Looks like she used garlic for the pork at least so maybe she's learning.
I was asking about reposados specifically because the drink I mentioned calls for them (2 dashes chocolate bitters, barspoon agave nectar, 1.5 oz reposado tequila, .5 oz mezcal, flamed orange twist). I’m actually using Vida in it. Has a slightly rubbery smell the way some Islays do without the iodine taste. Also fuck using a glass in the shaker. Tin on tin for life. The seal and the balance is better.
Agreed, I just default to tin/glass out of habit since two tins are oftentimes not available when I need them.
Sometimes if I can justify an extremely calorie dense meal, I'll make loaded baked potato mash. Garlic mash (with sour cream) topped with cheese, bacon, and green onions.
Basil Hayden is really my standby. If I am enjoying myself and want something a bit nicer I would go for Blantons, Bankers, Noah's Mill or Rowan's Creek. I also love Kings County and Kings County Peated. High end celebrations go for Calmut Farms 12 year or some Pappy 12 or 15 year. Without power-leveling too much I spent some great time in the restaurant industry and was able to order special items at cost through distributors, it was magical.
Lumpy potatoes, dried out meat, she couldn't even melt the cheese. At the very least it seems like she tried to season but that meat is drier than Meigh looking at a photo album of current and ex-relationships. The arrangement is something out of a mid-90's restaurant and there's no way this is all Ralph ate. It's an appetizer at best. The Gunt always hungers.
Using weirdly finished spirits seems like it might be a bad idea in the things I use it for. I also don’t really make rye old fashioneds as often as bourbon. I’ll usually switch between Old Forrester and Rittenhouse depending on what I think works better in a given drink or which vermouth I have.
Normally I would agree but its one exception worth trying.
She could have made this look so much better just by moving the potatoes to the center and putting the meat to the side of them instead of leaving a massive blank space on the plate while the food hangs out on the rim of the plate.
NOW WAIT A MINUTE!