What did everyone cook today?
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alanburkholder Interesting. Much of what I drank was bootleg fm the Vill. . Way, way more than 38 proof. It’s like moonshine vs 80 proof whiskey. Have you had Soju? I’ve had moonshine and soju. Certainly not wiser for it
JoeB alanburkholder You are both correct. I do know traditional Soju was distilled from fermented grain mainly rice, wheat, or barley and would be as high as 50%. There were no flavored Soju. Today as it started being sold in the US market it took on the newer low alcohol content stuff and is mostly from either potatoe or sweet potatoes. The new stuff also started being flavored, much like the vodkas are today. I prefer the old traditional kick in the pants from traditional Soju. Geonbae!
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GWG8541 I was on Seoul from 83-85. One of my favorite tours. Visited Puson on various ships later on. Itaewon was always full of good food and libations. The government was starting to clean it up in preparations for the 88 Olympics when we left. Often wonder what is like now.
wdaly we can only hope it never lost its tradition. We were lucky enough to have a Marine who was born in Korea and lived there until his early teens. We got crash courses on how to speak enough Korean to order the essentials; food and beer. Great memories of Korea. The country side was beautiful, but there only seemed to be two directions. Up and down.
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alanburkholder Interesting. Much of what I drank was bootleg fm the Vill. . Way, way more than 38 proof. It’s like moonshine vs 80 proof whiskey. Have you had Soju? I’ve had moonshine and soju. Certainly not wiser for it
JoeB I picked up some Pawpaw shine last week in West Virginia. Its an interesting drink if you like Pawpaw.
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GWG8541 I was on Seoul from 83-85. One of my favorite tours. Visited Puson on various ships later on. Itaewon was always full of good food and libations. The government was starting to clean it up in preparations for the 88 Olympics when we left. Often wonder what is like now.
wdaly brother, we were there at the same time then.
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JoeB I picked up some Pawpaw shine last week in West Virginia. Its an interesting drink if you like Pawpaw.
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JoeB Remember how bad that first taste of OB was. But after a bottle, the rest tasted great.
wdaly Must admit… There are a lot of things in my life that can meet that classification
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GWG8541 wdaly zbigjeff Make it to WV once a year, and with an friend escort wander into a few of the Hollows for a qt Mason jar or 2. Can’t go alone, would never be seen again. I know Itawane is no more, sad. Enjoyed Pusan, walked along the beach with so much seafood for sale and eat. Had troop elements at ever camp on the western corridor, and based out of Red Cloud, so i had the privilege of visiting and seeing it all fm the DMZ to Pusan regularly. Olympics changed much of that. Always keeped a case of OB in the houch (military slang) for visitors. Let it be known when you said 50% that is 100proof . These days i buy Everclear, 198proof and make my own Houch ( bootlegger slang) infusions.
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GWG8541 wdaly zbigjeff Make it to WV once a year, and with an friend escort wander into a few of the Hollows for a qt Mason jar or 2. Can’t go alone, would never be seen again. I know Itawane is no more, sad. Enjoyed Pusan, walked along the beach with so much seafood for sale and eat. Had troop elements at ever camp on the western corridor, and based out of Red Cloud, so i had the privilege of visiting and seeing it all fm the DMZ to Pusan regularly. Olympics changed much of that. Always keeped a case of OB in the houch (military slang) for visitors. Let it be known when you said 50% that is 100proof . These days i buy Everclear, 198proof and make my own Houch ( bootlegger slang) infusions.
A little snack on a snowy day
Hatch green chili smoked cheddar. H summer sausage and club crackers
Life is a Garden - Dig it.
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A little snack on a snowy day
Hatch green chili smoked cheddar. H summer sausage and club crackers
lkrfletcher that looks like a great snack! How is the heat level from the hatch chilies?
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lkrfletcher that looks like a great snack! How is the heat level from the hatch chilies?
@ndmike Just great flavor - Not hot at all. If you have not tried smoking this cheese, I highly recommend it.
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A little snack on a snowy day
Hatch green chili smoked cheddar. H summer sausage and club crackers
lkrfletcher You’re not very nice person by making the salivary glands explode while sitting close to a keyboard.
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Blue ribbon brats and Fiesta brats from a local processor. I’ve tried 2 brats from the same processor and I didn’t care for the texture of either. I only bought them to try the flavor, as I know where thier seasonings come from…
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They look real good.
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lkrfletcher You’re not very nice person by making the salivary glands explode while sitting close to a keyboard.
zbigjeff
Sorry Man - I think that is the point of this post. Getting everyone excited about what is being processed / cooked out there. Mighty Fine Vittles! -
@ndmike Just great flavor - Not hot at all. If you have not tried smoking this cheese, I highly recommend it.
lkrfletcher You are absolutely right about cold smoking cheese. I smoked about 60 pounds of various cheese this fall and spring, 3 different types of Cheddar, Muenster, Colby, Jarlsberg Swiss, Cojack, Pepperjack, Monterrey Jack, Port Reyes Blue, Double smoked Mozzarella and regular Mozzarella. Just finished up my last 4.5 lbs. of Cheddar and 3 lbs. of Jarlsberg Swiss last week. I wrap tightly with plastic wrap and then vac-seal. I’ve eaten some of my cheese 10 months after smoking and it is great. The Mozzarella rounds freeze real well also. Love cold smoking cheese.
Improvise, Adapt and Overcome! Semper Fi
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lkrfletcher You are absolutely right about cold smoking cheese. I smoked about 60 pounds of various cheese this fall and spring, 3 different types of Cheddar, Muenster, Colby, Jarlsberg Swiss, Cojack, Pepperjack, Monterrey Jack, Port Reyes Blue, Double smoked Mozzarella and regular Mozzarella. Just finished up my last 4.5 lbs. of Cheddar and 3 lbs. of Jarlsberg Swiss last week. I wrap tightly with plastic wrap and then vac-seal. I’ve eaten some of my cheese 10 months after smoking and it is great. The Mozzarella rounds freeze real well also. Love cold smoking cheese.
Bob Stehlik
Same here. I love to smoke gouda, colby and cheddar. I do tons every year. Makes it taste sooooooo good! - Thanks for sharing -
lkrfletcher You are absolutely right about cold smoking cheese. I smoked about 60 pounds of various cheese this fall and spring, 3 different types of Cheddar, Muenster, Colby, Jarlsberg Swiss, Cojack, Pepperjack, Monterrey Jack, Port Reyes Blue, Double smoked Mozzarella and regular Mozzarella. Just finished up my last 4.5 lbs. of Cheddar and 3 lbs. of Jarlsberg Swiss last week. I wrap tightly with plastic wrap and then vac-seal. I’ve eaten some of my cheese 10 months after smoking and it is great. The Mozzarella rounds freeze real well also. Love cold smoking cheese.
Bob Stehlik
We will have to hook up and do a cheese swap. You right there in Aurora. I was probably close to you when I had my surgery on Wed. at CU Anschutz.Life is a Garden - Dig it.
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Bob Stehlik
We will have to hook up and do a cheese swap. You right there in Aurora. I was probably close to you when I had my surgery on Wed. at CU Anschutz.lkrfletcher When things open up a little more in early Summer, maybe we can catch a brew some where and do a cheese swap. A little hint on where to find some good/different types of cheese is to go to the Murray’s cheese kiosks at Kings and look for the markdowns. They usually markdown about 4 days before the printed sell by date. I picked up over 50 of the Mozzarella Cheese balls for 99cents this last year. I’ve got a freezer full!
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A little snack on a snowy day
Hatch green chili smoked cheddar. H summer sausage and club crackers
lkrfletcher That looks delicious!
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Bob Stehlik In what part of town is Murray’s? My son and sister live in Denver so I get there often ( or did before shut down). I smoke cheese in my GMG and an always looking for cheeses.
Congrats on getting your hands on the “real” schtuff.
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