ballacheez

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Yep, for the rest of my life, I want to drink something that tastes worse.

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Maybe not worse, just...less?





Ruthless Rye

You guys have any recommendations for professional sanitary stainless welders? Want to get some fittings welded up. Had a "friend of a friend" who was supposed to be a good welder "do us a favor" and I'm sure you know how that went. He butchered my brew kettle. Rebuilding a new one and do not want any hack jobs. Willing to pay for quality.

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So what makes Japanese sushi better than "American" sushi? Is it the freshness of fish or selection?

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Well, freshness of the ingredients is an obvious key factor much like any other food, but I'd say preparation & the pureness of it in general has everything else to do with it aside from that, without sounding too lame. Most sushi chefs there spend years perfecting their craft and take it pretty seriously. For me, the simplicity of traditonal sushi is what made it better: the freshest of fish, perfectly cooked & seasoned rice, a thin brush of soy sauce and a pinch of wasabi when appropriate.

In a traditional Japanese sushi restaurant, you aren't offered any extra wasabi or a small dish to dump soy sauce in for dipping. Every piece placed in front of you is intended to be consumed as presented. You will get the most offensive of looks if you ask for a side of soy sauce or extra wasabi, or ask for them to cook anything. My wife was pregnant during our trip, and she requested everything be torched. They looked at us with the deepest despise, but reluctantly obliged. I'm not sure if Japanese women are told not to consume raw fish during pregnancy, but it didn't seem to matter to the chefs. It seems rather strict, and it is, but goddamn it's good.

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I would think along the coast here, fish is pretty fresh.

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It is, and I'm sure it rivals the Japanese, but we stuff, boil, grill, and fry the shite out of everything. I'm 100% sure we could have some of the most badass sushi in the world, but there's just not much demand for it here.

I hate saying it because I have a soft spot for Waka House, but I'm sure eating sushi anywhere in the southeast US is the equivalent of eating at Olive Garden for Italian...

I'm sure Jiro's place requires reservations a few months in advance. shite maybe a year now that that documentary came out..

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Yeah I'd have liked to get more than one to age one. I got the last one at Hokus.. and I'm lucky I even got that. I worked all weekend and work today so my odds of getting any in BR after work are pretty much nil; I'm happy and thankful for just one.

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Ha, you're welcome! I got 2 of the last 3 they had. I almost bought all three, but I told the owner I'd leave one for some lucky person. :P

It took some will power not to buy that third.

flying out thursday. will be at the Friday evening and saturday members only sessions.

i might get flamed, but I like golden buddha.
grand wall if you want options and HIV.
hello tokyo is OK, never tried iKura..
Leader's for fried chicken & catfish.
john micheal's good eats.
philay's.
kamal's
brewbacher's chicken & cheese poboys, onion rings & fried mushrooms.
china star.
wing stop for lack of wing place options.

CADE'S FROZEN CUSTARD.

i think i got most of it... not a lot of mind blowers..

2009 DFH 90
2010 DFH 90
2011 DFH 90
2012 DFH 90
2013 DFH 90 (quite a few)
2009 DFH 120 (2)
2009 DFH Palo Santo
2009 DFH Burton Baton
DFH 60
DFH Indian Brown
DFH Raison D'etre
DFH Chicory Stout
Westy 12 (4)
SW Low Ryeder
SW IPA
2011 SA Pumpkinator
Deschutes Black Butte XXIII
Weyerbacher Imperial pumpkin
Deschutes Inversion IPA
Deschutes Mirror Pond
Parish Grand Reserve
Stone Espresso IRS
2012 Stone IRS
2011 Stone Double Bastard
2012 Stone Double Bastard
Stone RuinTen
w00tstout
Founders All Day IPA
Founders Breakfast Stout
Lagunitas IPA
Half Acre Daisy Cutter
Half Acre Cuda
Half Acre Gossamer
Highland Oatmeal Porter
Highland Black Mocha Stout
2010 Mikkeller/ Brew Dog Divine Rebel (2)
Mikkeller/ Brew Dog I hardcore U
GD Hercules
GD Yeti
2011 Terrapin Monk's Revenge
Moab Scotch Ale
SN Bigfoot
SN Pale Ale
NB Rampant IPA
Gregorius
Voodoo Bengal & Watermelon wheat for the guests

Killed last night:
Pliny
Rhizing Bines
Hop Stoopid
Lazy Mag Backwoods Belgian

Homebrews:
Simcoe/Amarillo Session IPA - dry hopped in keg
Simcoe/Amarillo Session IPA - double dry hopped
Oaked Imperial Chocolate Rye Bourbon Stout (brewed 6/24/12)

damn! where have I been??

glad i showed up, i was the first name called!

thanks again!!

if anyone knows where I can still grab one, please let me know!

I called both whole foods Monday but they were already pre-sold out..

on a side note, I'll pay someone $35 for a chalice and 2 bottles! SERIOUSLY.

Jasmines on the Bayou. No contest. Best wings hands down.

kegged my imperial stout yesterday. wound up about 10% abv. still need to go grab some maker's and soak my oak chips to throw in...

thinkin i might give that pliney clone a go next..

anyone spot the 10th anniversary ruination yet? I went to marcello's last monday and the guy said they'd have it that thursday. I figured i'd be safe going to calandro's yesterday, but it wasn't there.

and thanks to all you a-holes who cleaned out the green flash!

wax teeth were my favorite

brewed a wheat extract, couldn't find the lid to my bucket, so i split it up into my 2 5 gallon carboys..



imperial stout in the middle...

things i learned this weekend:
1. the hydrometer i've been using is about .010 off. i happened to notice it was reading right at 0.90 when i was sanitizing it, so i got my backup and checked it. i've used in my last last 4 all grain batches and have been thinking my efficiencies really sucked. FML. but it explains a lot and glad I caught it... and i just added more DME to my stout to make up the difference. that should now put my stout at about 11.2% abv.

2. don't try brewing by yourself when you have a 9 month old to babysit.

3. check to make sure the connections on your IC are tight and not leaking hosepipe water before putting it into your wort.

4. make sure you know where the lid to your fermenting bucket is at prior to starting.

wasn't there a zaxby's at lee & highland? whoever it was, cane's put them out of business.