Posted by admin on November 6, 2010 at 5:00 pm
So forget that greasy sloppy mess between to pieces of plain bread. This is how you make a sandwich.
First thing is get yourself some real meat, not some pre-packaged shit. For the first one we’ll use some mortadella, provalone, prosciutto and sopresatta. and get good meat and cheese, its not that much more money for a decent brand.
now everything else, some good and fresh european sandwich rolls, some arugula, a tomato, some good oilve oil (i use some homemade oil but you can get pretty good stuff almost anywhere)
Continue Reading
Posted by admin on December 26, 2008 at 11:39 am
There is nothing I love more than a big greasy ball of cheese, sauce, and pepperoni. How could someone obtain this?
The only thing I can think of would be putting sauce on a pan or something and covering it in cheese and pepperoni then baking it.
Slice up a shitload of pepperoni and put a layer in the bottom of a baking pan. Then a layer of sauce and a layer of cheese. Another layer of pepperoni, then sauce and cheese until you have as many layers as you want. Maybe add a bit of basil and other spices if you want. Bake in oven at some temperature for some amount of time and you have your grease ball.
Continue Reading
Posted by admin on December 10, 2008 at 11:16 am
A couple of years ago, after a once-in-a-lifetime dinner, I decided I really wanted to learn wine. After stubling around in the dark, I decided to invest the time and effort to do it correctly; there was no way I was going to understand what makes wine special by randomly picking bottles off the supermarket shelf. I sketched out a rough plan (listed below, and modified heavily since) that would take me through the basics of the red wine world.
Two and a half years into it, and I’ve had some real eye-opening moments. I’m no closer now to finding a common denominator to the wines I like — and thus being able to predict whether I will like an untasted wine — than when I began. I’ve been taking meticulous notes and have several favorites, but with one or two exceptions I haven’t had the same wine twice.
Continue Reading
Posted by admin on August 19, 2008 at 7:55 am
I just bottled a six malt amber and am working on my own amber ale using some rye grains.
I do.
I have a wheat that I am going to be bottling in the next couple of days. I was actually just thinking about what to buy next.
I have a vanilla porter in primary right now(boiled on thursday) and I have an amber that’s bottle conditioning.
I’m gonna get a kolsch going in about a week for a lawnmower beer, followed by a citrusweizen, and another go-round of american red.
Continue Reading
Posted by admin on August 19, 2008 at 1:03 am
My favorite under $15 wine recomendation:
Estanice Cabernet Sauvingnon
Average Price $12 in VA. Available in most wine retailers
Tasting Notes:
Every year its a consistantly good bottle of wine. I have never had a bad vintage. It will easilly age for 10 years, however is always drinkable now.
Continue Reading
