BayouGoat

Costco French label is my go-to. Really hard to beat a quality Goose knockoff at 19 a handle. Mixes nicely with the grapefruit topo chico.

Maybe the cows are eating something different? Seasonal changes in the grasses they're consuming? Not sure. I know I buy a ton of it though.

My best friends tour company is in the shitter thanks to Covid. We're looking to pivot his company a little and thinking about turning one or two of his vehicles into food trucks and do some catering. Hoping to find a some commissaries to look at cooking space, cold storage, and some par-cooking. Cheers.

Chef Cong might be the best in BR at the moment.

Ate at Dearmans yesterday for the first time ever. Never went in before the fire. However my GF always raved about the place and swore it was the best burger in town. So I had high hopes. I left disappointed and she left sad that it wasn't the same.

Excusing the terrible untrained waitstaff the experience was terrible. I watched cooks lose tickets and mismake orders and screw up shakes because they still use a handwritten ticket system and don't have a POS. Food was a joke; soggy under-cooked fries and a dry burger that couldn't hold its shape. Restaurant was a bright sanitary environment with sterile fluorescent lighting that makes corporate brew look well decorated. Literally no redeeming values, and I don't see them making the necessary improvements. The only way they'll make it is with the support of outdated boccage retirees.

Yep, trimmed the beard and hair up. I appreciate the heat though. Paul is just salty that he's been banned from all of Tom's establishments.

Definitely one of my favorites. I drank my weight in it last year when it was available. Can't wait to load my fridge up.

I think all my favorites have been mentioned already so I'll second some of them:

Immersion Blender
Kitchen Scale
Kitchen shears (the kind you can separate into two parts for washing)
Vacuum sealer - pair it with the scale and buy your ground beef in 10lb increments then section it out.
Good wine opener
Egg Poaching Pan

I'll be there and have a beer with Redstick Brewmasters. It's an East Coast style pale ale with a ton of late boil addition Citra and a bunch of Mandarina Bavaria hops in the whirlpool and dry hopping. Tasted pretty nice with breakfast today :cheers:

I have both Japanese and German knives in service at my house. I use them for different tasks. German knives generally have a more forgiving steel and a heavier spine and are perfect for cutting meat and getting around bones. Japanese knives are fast and stiff, they hold an an edge like a boss. I love them for flying through veggie prep. I have a Henckels block set for regular around the house work as well. Richmond Laser, MAC knives, Shun, Tanaka, are all solid Japan brands. Check out ChefKnivesToGo I've bought two knives through them for good prices and had smooth transactions