What's Cooking?

[BilletHead]

Tis the season,

  Morels are being found, wild asparagus also. Picking lettuce in the garden. All incorporated into todays meal. Morels sauteed and smothering a ribeye. Salad made from garden romaine as we are thinning out every other one. The raw asparagus also added to the salad as was bunching onions we have growing beside a raised planter. Blessed to get part of our meal in places other than the market. 

 

[ness]

I'm fairly sure I've had Yuengling before, but it would have been several years ago up in WI at a festival with all kinds of beers being tried and I didn't remember it. Like you, we're getting it around here now. I saw it on a menu recently, so I bought a draft. A little bit of malt/color, and light on the bitterness. Good stuff.

[BilletHead]

36 minutes ago, ness said:

I'm fairly sure I've had Yuengling before, but it would have been several years ago up in WI at a festival with all kinds of beers being tried and I didn't remember it. Like you, we're getting it around here now. I saw it on a menu recently, so I bought a draft. A little bit of malt/color, and light on the bitterness. Good stuff.

            It really is pretty tasty. I like to diversify and try other beers sometimes but there are standbys. This is one.

[Johnsfolly]

1 hour ago, ness said:

Yuengling

The oldest brewery in the US coming out of Pottsville PA.

They used to have the brewery on the can labels and the number of years since it opened. So every year they had to redo their cans. I have many of those cans in different years.

[Ryan Miloshewski]

1 hour ago, ness said:

I'm fairly sure I've had Yuengling before, but it would have been several years ago up in WI at a festival with all kinds of beers being tried and I didn't remember it. Like you, we're getting it around here now. I saw it on a menu recently, so I bought a draft. A little bit of malt/color, and light on the bitterness. Good stuff.

I feel like it's the novelty of it. Since we couldn't get it for so long here, it tastes better. Since I travel to Arkansas a lot to fish and hunt, I've had my fair share. It's a good beer, but it's nothing special imo. I'll take a good IPA or stout over anything, though, so I'm biased. 

[ness]

5 hours ago, Ryan Miloshewski said:

I feel like it's the novelty of it. Since we couldn't get it for so long here, it tastes better. Since I travel to Arkansas a lot to fish and hunt, I've had my fair share. It's a good beer, but it's nothing special imo. I'll take a good IPA or stout over anything, though, so I'm biased. 

Yeah, I get the novelty thing. I avoided buying it at first because of the hype and they only wanted to sell me 12. But it’s just good. I’m not an ipa guy. I like malt and light bitterness, and this fits the bill. 

I love Guinness but most other stouts I’ve tried don’t work. Gonna be in Dublin in a couple months and will get it from the home office!

[ness]

5 hours ago, Johnsfolly said:

The oldest brewery in the US coming out of Pottsville PA.

They used to have the brewery on the can labels and the number of years since it opened. So every year they had to redo their cans. I have many of those cans in different years.

God bless Mrs. Folly for tolerating your collection!😀

[Johnsfolly]

9 hours ago, ness said:

Yeah, I get the novelty thing. I avoided buying it at first because of the hype and they only wanted to sell me 12. But it’s just good. I’m not an ipa guy. I like malt and light bitterness, and this fits the bill. 

I love Guinness but most other stouts I’ve tried don’t work. Gonna be in Dublin in a couple months and will get it from the home office!

I do miss getting Guiness in Ireland. So much better than you get here. Have a great time in Dublin.

[Johnsfolly]

11 hours ago, ness said:

God bless Mrs. Folly for tolerating your collection!😀

She is very tolerant. I have close to 1400 stored in boxes in the closet.

[Johnsfolly]

https://forums.ozarkanglers.com/topic/76945-choptank-surprise/?do=findComment&comment=701313

Snakehead prepped for the breading stations and fryer. I sliced the fillet into bitesize fingers. Took off the little bit of blood line meat. Snakehead is a firm white meat more like white bass but less of a blood line. So has a more mild flavor.

Post-frying. We'll get a bit more adventurous with the other fillet.