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The Glenlivet Nadura Peat Cask Bottled non-chill filtered at cask strength this shit is creamy, fruity, peaty heaven. One of the most balanced scotches I've ever had the fortune to taste. While I love my peat/smoke bombs, this is the one that makes you feel like you've just won the lottery and...

I'm baffled by that Cask Cartel site. They are licensed to ship wine to South Dakota, but aren't blocking any attempt to ship scotch. I may have to give it a shot since I can't source my favorites locally anymore. It's like with the pandemic suddenly the entire population around here turned...

HOLY SHIT! I'm not even a pecan pie fan but I'd gobble that. That BiB Evan Williams is one of the tastiest inexpensive whiskeys available. And honey candied pecans combined with that would be killer. That reminds me, I have some Irish Honey I've been meaning to use in a desert. Irish Honey...

Hadn't heard that one. Last night's concoctions. Mine was olive oil, sauce, garlic powder, salt, italian seasoning, a little of my secret spice mix, pepperoni, chopped home pickled jalapeno, then shredded cheese (romano, asiago, parmesan, mozzarella, provalone). Marvelous. This is getting...

DEAR MOTHER, DEAR FATHER! Oh, we're not doing Dyer's Eve? Alright then.

Just for you, DBN. I declared today PIZZA DAY. Pizza for breakfast and two crusts rising for pizza tonight. This morning's: Start with crust, sauce, homemade garlic powder and italian seasonings. Top with pepperoni. Since we're keeping it simple this morning, just sliced mozzarella for...

Just raw crust with sausage gravy on it. I did butter the pan so it would crisp up on the bottom. And yeah, it's just six different cheeses on top. It's a pizza blend I've been using for a few years plus the colby jack.

Lagavulin is alright, but pricey for the profile it has. It just seems a little light to me. I far prefer Laphroaig or Ardbeg if I want a peaty, smoky scotch. Laphroaig is my number 1 go to. Even the 10 year old is glorious. I used to get the cask strength when it was available and that was...

That looks tasty. Been making lots of pizzas lately. Made a deep crust breakfast pizza this morning Homemade sausage gravy, scrambled eggs, colby jack, parmesan, romano, asiago, provalone and mozzarella to top it off. I only regret I was missing some green peppers and onions this morning...

You know what makes air frying acceptable? When you bread whatever it is your "frying," then soak/spray/coat it in oil before tossing it into the "air" fryer. I've made some damn fine shramps and chicken that way. I'm sure some purist snobby bitch will tell me I'm driving the wrong way there...

DBN sportin' the last known bottle of Prairie Buffalo in existence. Enchiladas look damn tasty. Cheddar brats. Mmmm. There's a local place that sells at the farmers market that does skinless cheddar brats. Those things are fuckin' bomber. Ugh.

Good steaks don't NEED more than salt and pepper. However, a lower quality cut can be turned into something special. A little red wine with some seasonings in a bag overnight will tenderize even the toughest cut. The wine breaks down the proteins a bit. Then you sear each side just a bit...

Those infusion smokers are damn handy little devices. I got mine specifically for hot sauce making, as cold smoked peppers have a very different flavor from the usual smoker. But then I've found myself using it on meats, fish, cheeses, drinks, you name it. Smoked cheddar along with a good...

Ugh. Shouldn't have looked. Now my tummy's gurgling. Made fire-bomb chocolate chunk cookies over the weekend. Basically just took a nice chocolate chip recipe, took a Raging Reaper bar and chopped it up to replace half the chocolate chips. Ate one and had to down a glass of milk to stop the...

Woscestershire sauce really only works if you have the citrus (bitter) and the horseradish to play off of it. On its own with tomato juice and hot sauce it just stands out way too much. I've been known to make this mix sans alcohol for a morning boost before I head to work. Or at least, I...

This poor bastard had no idea the life it had in store. https://app.box.com/s/8sjjy4anl3xu9epk0fepmni3fbsc7012 Plenty of flubs on transitions here, in true metal tradition. :lol: Mixed the mics together through my outboard mic mixer, so it's a 906 on the left side of the speaker, the M160...

Yeah, Laphroaig is a punch to the mouth of smoke and peat. Very strong. It's really powerful up front, but if you let it sit on your tongue it slowly turns sweeter and more caramel forward. Though it's always got smoke/peat and a slight brine flavor. I god damn love the stuff. Especially...

OMG! WANT! Speaking of chili, now that I'm home all the time it might be time for a batch. About once or twice a year I'll make my famous chili. It's like a five gallon pot and that fucker is FULL by the time I get it cookin'. And everybody in the family/neighborhood usually wants a bunch...

No fancy cooking this week. Just straight up steaks, mashed taters and corn last night. Wife's making a sorta fancy goulash tonight. Fresh onions and garlic sauteed, tomato soup, ketchup, bunch of seasonings and spices hamburger, sausage, noodles. Then when we plate it I'll toss on another...

Now this is my kinda thread. Bourbon mostly. Old Grandad 114, Wild Turkey 101, lots of bottled in bond (100 proof). But when I feel like splurging, it's Islay scotch all the way. Cask strength when possible. My personal favorite: Though any of the Ardbegs, Bowmores, Lagavulins, or...