What's Cooking?

[Chief Grey Bear]

I want to say though, that I thought I read somewhere years ago that 38* was the temp for Bud. But don't hold me to it. 

I shouldn't have said 45*. The more I think about it, I think you are right, it should be cooler than that. I'm going to have to do some digging around. 

[ness]

11 minutes ago, Chief Grey Bear said:

To be honest Ness, I've never measured the temp of my beer. But I noticed early on that the colder the beer was, the milder the flavor. But a few degrees warmer, but still cold, it had a much more robust flavor. Most larger beers they suggest serving between 40* and 45* from what I remember. So take the 45* with a grain of salt. 

 

I think that goes for anything -- cold numbs the taste buds, but there's something good about a cold lager. I love Guinness draft, but if it's too cold I'm gonna let it warm a bit.

I've got one more can of this in the fridge. Good, very malty stuff:  It's at 37 degrees and will need to warm up.

[snagged in outlet 3]

That looks good, Ness.

I have a case of Guinness Black in the basement I need drink.

Gun show this weekend, Super Bowl and Guinness Black.

Pete

[Flysmallie]

I don't do the Silver Bullets. When you are a specimen of health like me it doesn't matter. I love the stuff in the old gold cans though. 

Best IPA I have ever had is 400lb Monkey. Good stuff. And I'll take anything from Sam Adams as long as it's not that citrusy crap. That's why God made lemonade and vodka. 

[MOPanfisher]

Plain Jane old meatloaf, hambuger, ground venison, and pork sausage mixed together.  Comes out very tender, barely holds together to make a sandwich, sadly no good red onion available to put a slice on top.  As for beer Budweiser is good beer, always the same no surprises, obviously needs to be cold.  However I like dark strong beer, give me a fat tire, seal stout, or good amber like Dos Equis, makes me no difference where its made.  Summertime I love a Shock top lemon Shandy.  Lately I have taken more of a liking to full bodied red wine, not dry ones though.

[Chief Grey Bear]

Simple homemade pizza from tortilla wrap. 

[Flysmallie]

Chinese

 

 

[snagged in outlet 3]

Fried eggs, Vermont cheddar and bacon samich.

Didn't want chic fil a. 

[MOPanfisher]

Chief, we call them "tort-izza" at my house.  Occasionally my grown daughter will still ask me to make her one.

[Chief Grey Bear]

They are one of the best things going!

Thin and crispy!!