By now you have been inundated with websites asking you to vote for the "best of" , "hottest", or "sluttiest" places to eat in 2013. Just so you know the "sluttiest" place to eat is a tie between Big Star and the Arby's at Ogilvey Station. Shit I wish sites like Eater and Thrillist would do a list of best Chicago restaurants that are 8 years or older instead of focusing on the "New New." But I also want a Whatchamacallit served to me by team of beautiful Icelandic folks and we all know that's not happening anytime soon.
No this is not the post where we ask you to nominate us for one of those list. We'd rather you let our ramblings stay in the dankest corners of the internet. This is where I just start listing things related to my year in food for no apparent reason because it's what's seasonably appropriate. Most of these lists are not helpful but hell I just needed to write something like most of the other year-end list published this time because it's demanded of me.
Best Places I've Drank in 2013
Big Whiskey's House
In my shower
Balena for JT$
Half Acre Tap Room
Whole Foods on Kingsbury...Seriously get drunk at Whole Foods
All over Logan Square (The Owl, L&E, Billy Sunday, & The Whistler)
Best Food I've Had This Year
Fried Chicken At Small's
Pinoy Eggs at Pecking Order
Chicken and Waffles at Euclid Hall
That Short Rib Sandwich I Made in September
Hunter Beef Sandwich at Spinzers
Baked Eggs with PQM Sausage, generic beef bacon and day old fried mash potatoes
Italian Beef Sandwich dry/naked from Bari Italian Foods
Anything at Au Cheval
The Burger at Dry Hop Chicago
Canned Corned Beef.... forever
Fruits & Vegetables That Stood Out
Bread and Butter pickles from Decanio Builders Supply Co.
Roasted Street Peppers from a stall in Denver
A bag of assorted peaches I got at a farmer's market in Charlottesville, Virginia...also you're at the wrong site if you think I'll make this any longer
Spice of the Year
Hot Smoked Paprika; not Szechuan Peppercorns like you all expected
Desserts of the Year
Motherfucking Bread Pudding
Tequila Lime Pie At Bang Bang Pie
Fast Food Items of the Year
Gene's & Jude's Hot Dog with fries
Little Caesar's Deep Dish Hot 'n' Ready
Best Booze I've Drank Straight
Weymss The Hive
Mezcal Vago Elote
Angel's Envy Rye
Whatever got me through the weddings I went to this summer.
If I'm drinking cocktails then I'm not going to remember but I had a lot of good one's; probably during random bar crawls in Logan Square.
Barrelhouse Flat probably had some great ones though I don't enjoy drinking there.
Most Memorable Beers
Pipeworks Marilime Law
Half Acre Luther's Boot
New Glarus Berliner Weisse
The Bruery Sour in the Rye
I don't drink it because I don't go on dates or to fancy parties
Places I Still Haven't Been To Because I Won't Roll Solo Dolo
Little Goat Diner
Shit A Lot of Places
Tropical Pepper Co. Scorpion
Pickapeppa Mango Hot Sauce
Marie Sharp's Exotic Sauce
CO-OP Mole Hot Sauce
Kewpie Mayo whipped with additional herbs and spices
Those are my list and that's my year in dining and food. Goodbye premature end of year list and hello best guesses for what goes down in 2014.
Trends for 2014 AKA Shots in the Dark
Biscuits become the new doughnut; I will still eat both
Farmers' names on menus don't go away even if they should
Ramen finally wins its battle against Pho for my heart
Chicago tries to catch up to NYs small scale trendy bakery scene; though we already have great bakeries
Mezcal continues its slow march to relevancy as there is finally enough supplier diversity to allow regular bars to stock more than 2 bottles.
General H.A.M.'s anemia reaches it's breaking point as he continues to stop eating meat and only subsists on vegan food and rare craft beer.
People get sick of drinking punches. Just kidding that shit is going to be relevant at least 2 more years until it gets bottled and turned into a "Skinny Girl" bullshit beverage
Tiger Bread/Dutch Crunch gains in popularity among the sandwich set... yup I just wrote that sentence and I want to punch myself in the face.
Thai Food or Corned Beef cures all my hangovers in 2014
Big Whiskey prepares his move for the suburbs by balling out at every trendy restaurant in the city; he funds this by selling his stolen barrel of Pappy Van Winkle
Synergistic Caveman, our new guy, breaks his paleo diet during a drunken binge in Vegas
where he eats an Italian Sub and then sings about it R. Kelly Style
¿Como estan bitches?! There's a new guy writing for P&A and it's me.
In a sentence: I'm a dude that likes good bevvies and good meats that happens to maintain a fairly strict Paleo diet. While, my esteemed colleague Mr. Whiskey seems to think that my brand of pork consumption is lame, I was brought on board to reach out to a new demographic. Specifically, per Fatbacks, "Single active Lululemon wearing females age 24-35 that are down to clown". I don't know what that last part means.
So for my first article, I plan on delivering real value
unlike the aforementioned shit-bags. In doing so, I'm going to tell you how my cousin and I made some killer paleo-diet-friendly or PDF (fuck off Adobe) pulled pork, fit for Caveman consumption. So here goes:What you'll need: Pork shoulder, a slow cooker, a full bulb of fresh garlic, spices - we used chili powder, cumin, paprika, garlic powder, thyme, oregano, allspice, crushed red pepper, and sea salt. 25 minutes of prep and 10 hours of cook time.
This makes a real solid pre-workout snack or a full blown meal when you prepare some sweet potatoes and veggies of your choice. Also total prep and cleanup takes about 15 minutes and another 10 minutes 10 hours later. Do it right, you can eat for a week with 25 minutes of effort and $30 bucks. This also pairs well with a Whiskey Sour... here's where we get non-PDF (I said fairly strict). Whiskey Sour:Combine your favorite Bourbon (Buffalo Trace is nice) with some lemon juice, a bit of sugar or simple syrup, ice and 1 egg white in a shaker. Shake it like a polaroid picture.
- Get a kick-ass pork shoulder. In our case, we went to the local Whole Foods and picked up a Step 4 pastured shoulder. A bit more expensive - and yes you can taste the difference. Most important part, make sure that shit fits in your slow cooker. boom! #consulted
- Concoct a spice mix. Use whatever you want. Honestly as long as you don't get weird this is pretty hard to screw up. You'll need about a half-cup of dry spice rub at least. If you're using allspice, go light on that in particular. It's potent. Scale up or down depending on the size and quantity of your shoulder(s). Editors note: Shit ton of cinnamon works wonders
- Get your garlic cloves from the bulb, get rid of the skins and cut into slivers. We'll be cutting holes into the shoulder to shove the garlic in there so don't make them too small.
- Place the shoulder with the fat side up and score the fat with a knife. I'd recommend that you do this in the butcher paper that the shoulder came in, it will be used to catch the spice rub in the next step. You'll want a nice checker pattern on the fat. DO NOT remove the fat. If you do you're an idiot and deserve terrible food.
- Coat the entire shoulder with spice mix but be sure to save about 1/5 of the mix for after the pork is finished.
- Using a paring knife, make a few deep holes in the meat and insert the garlic cloves that you've cut up.
- Place that delicious slap of awesome in your slow cooker. If you did this in the butcher paper like you were instructed in step 5, dump all that in the slow cooker with it. If you didn't, congrats you just wasted $5 in spices and you're an idiot.
- Set it for 10 hours and cook it up.
- After that smells up your whole place and 10 hours goes by, remove the shoulder and place in a large mixing bowl. The bone will literally fall right out. Pull apart using forks, fingers, whatever. Spice to your liking with the remaining spice mix.
- SAVE THE JUICE/FAT. It's tempting to just dump that sweet, sweet nectar that's left behind in your slow cooker down the drain. Don't. Put that in a tupperware and use it to cook eggs, veggies, the pork, sweet potatoes, whatever you want.
When you think it's done, shake it more. Pour over a whiskey ball and garnish with an orange peel. Yes this is real and yes I make these at home. It's amazing. And you're consuming a carb and a protein at the same time so your blood sugar will stay fairly flat. Not really, but I like to tell myself that.
Well Lululemon-wearing, active ladies between the age of 24 and 35, I hope you enjoy.
Fatbacks made me feel bad for not posting.
Mrs. Big Whiskey and I celebrated our 1 year wedding anniversary this weekend. It has been a very good year. We decided to do it up and head to the place that we had dinner the night we got engaged; the high end new American restaurant Blackbird.
The minor (and I do mean minor) service issue that annoyed me that night was simple enough that I clearly couldn’t let it go. Several times during the reservation process and confirmation step I was asked if there was any special occasion we were celebrating, I mentioned it was our first wedding anniversary 3 times. They never made mention of it. I wasn’t really expecting anything, but a “happy anniversary” would have gone a long way. Asking that many times, then never acting on it felt strange. But it really didn’t make me enjoy the meal, or company, any less.
The second service error on the night left me with a much worse taste in my mouth. Recently, The Aviary in the west loop has switched to a partial ticket system. Basically it is used as a way to hold your time slot. The lovely MBW and I showed up promptly at 8:25pm for our 8:30pm “ticket”. Our name was checked off a list, and we were told that they would let us know when our table was ready. As 5 minutes progressed into 10, and into 15, and then into a full half hour I was pretty ragey. I can forgive a lot, especially early on into the process, a simple acknowledgement of the problem would have gone a long way, a small extra for our table would have been even better. The fact that The Aviary website is very harsh on diners who arrive late. They specifically instruct diners who arrive after 15min late that they may not be able to serve you. They didn’t even apologize when it was pretty cold outside. The fact that they had our money, and we couldn’t go somewhere else was also frustrating. I should say that I have had some pretty amazing experiences at The Aviary, and The Office, but this was not one of them. We are guests paying a lot of money for a good experience; being kept out in the cold for 30 minutes past a reservation that was already paid for is pretty terrible service.
Might as well fulfill the requirement of this blog and blither about brew. Best bet is beer be the basis of my babbling but lets not forget my imbibing bottles of booze; bonded or otherwise. Whew that was forced intro to an otherwise standard post. I'm going to talk about booze now.
Half Acre fall releases Lager Town, Luther's Boot, Chub Step, and Shrub Tundra: We've hit that perfect gradient of hops to malt and for one brief window you can get them all on tap at the brewery. Lager Town is a nice and hoppy octoberfest-style beer that I would compare to a brisk fall breeze. Think slightly malt forward with a long tail of hops; brace yourself for a sturdy beer, an unbalanced beast that's better for it. Next, Luther's Boot aka usurper to the thrown. For the longest time I held Great Divide's Hoss as a perfect beer to compliment smoked meat. Rye lagers have the necessary backbone to stand up to my aggressive rubs. Luther's Boot can kick it up notch because it basically amps up all the notes including the mouth feel. My only regret is that they won't bottle it for the full BBQ season in spring. Then there is Chub Step, your friendly porter that reinvents nothing but takes you where you need to go; get a nitro poor and get there faster. Finally Shrub Tundra takes up far away from Lager Town into a coffee brown ale wasteland. Why is coffee emphasized in the text? Because damn it you will taste that Dark Matter Roast and believe you could drink this for breakfast every morning. I will do this all next week.
Brewery Vivant Sgt. Peppercorn Rye: Another rye beer only this time with Belgian yeast replacing the aggressive rye/hop duel. Basically there is an undercurrent of pepper spice that complements the rye but in a lighter bodied brew. Might go better with a sweet KC style rib than a typical rye beer as it has a back end spice and sweetness that works.
Kutscher Alt: I can drink a shit ton of this for cheap in my neighborhood. It's like drinking bread pudding with apples; in booze form. Did I mention that most bars in Lincoln Square have this for the same cost as some pumpkin spice drink? I didn't. Well you're welcome.
Paracelsus Zwickl: Simple, drinkable, and good for anyone that wants flavorful session beer. Not all beer needs to be clear. Not everything needs to be new.
Off-Color Troublesome 15ft: A Smoked Wheat Beer that will be refined as they brew more of it. Right now though it a little too light for the style; but I will drink a shit ton of it if given the chance. Maybe it's perfectly light.
Nothing... seriously. It is finally getting cold enough to get into my whiskey stash but I have no notes. Just haven't been drinking booze because, well, because I've been on some other shit...
But I got bottles on deck: George T. Stagg, Yellow Spot, Wemyss, Pappy, etc.
We took the beginning of Fall off for no real reason. Funny thing is Big Whiskey has been cooking up an experimental storm; spherifying random foods and making bomb soups. Also he has to kick it with his righteous dog and his dope wife so he is allowed to be on his "grown man shit." Guess he just doesn't want to share the goodness with you. General H.A.M. is dead... to this website. He was murdered by a bad batch of fair-trade locally-sourced overly hyphenated artisinal quinoa/spelt/kale/seitan meal replacement sponge clusters or whatever bullshit pseudo-Vegans are on. We'll probably see him soon; well a taught ghostly version of the friend we once knew that raves about his perfect GI tract and perfect cuboid stools. Me, I'm just trying to not hate life while: stock-piling whiskeys, drinking moderately heavily (that's a thing), punching inanimate objects, Yeezusing, and caring way too much about a bullshit job I need to leave.
That's what I do; care to much about shit that doesn't matter. I also cook. So that's what we're gonna talk about. Easiest way to do this is just to do it. We've been gone...I'm back. Your absentee father is back and here is what's up; "fat kid projects". This winter I'm fattening everyone else up by making some super convoluted food projects.
Short Rib Poutine
Inspired by The World's Best Ever
, I'm going to make a poutine of "short rib gravy, yukon french fries and fresh cheese curds." The plan is to make the fries in beef tallow using a modified three cooking technique based off The Breslin's
methodology. Then ( will make a super convuloted gravy: braise the short ribs, skim the fat, turn that fat into a roux like gravy base, reduce the braising liquid, and then recombine for a beefy gravy. Finally buy fresh cheese curds. Sounds easy but the I think that the gravy is going to be a monster of tasky as I got to get it thin and flavorful. I make a heavy gravy. I also am making you hungry, so here is a picture of the short rib sandwich I posted earlier
Barrel-Aged Hot SauceS
General H.A.M. is not actually dead. In fact he is the one that sent me three mini oak aging barrels to use for the expresses purposes of making hot sauce. Jokes on him, they are just sitting empty on my dresser next to pair of old Superman underwear. Next week I finish my recipe testing because making small batches of hot sauce is a pain. Haven't perfected shit but I'm tired of the bullshit. So with the lower temps I'm finally comfortable with the thoughts of aging without deal with large fluctuations. Just kidding, Chicago weather makes it so that I don't give a fuck.
Gluten-Free Spelt Cookies
All Types of Bread Pudding
Women love bread pudding. Children love bread pudding. Cool guys love bread pudding. Humanity loves bread pudding. So I'm making bread puddings: Day old Panera bread pudding, donut bread pudding, danish bread pudding, Pretzel bread (so hot right now
) bread pudding, Bahn Mi bread pudding, etc. Basically I'm going to waste a lot of eggs making a sweet and savory bread puddings. I might also make french toast out of bread pudding. Then the Pudding Paddy Wagon can be born and all thebig boy brunch money will go to me.
Smoked Pot Roast
I've had the recipe for two years. It's time.
Anything Else I want to make...
probably Pork Related
That's the plan, only instead of tweeting shit we're actually going to feed content here. Except for ill cheese plates, those are purely for my tweeps. Until these projects are finished though I think of some other observations about the stuff you love, like beer, because their aren't enough shitty beer bloggers in this world telling you to drink something mildly better than what you already like.
My plus one for every wedding is a stack of ones; dance partners for the bartender. I still haven't been to a wedding with a cash bar and at least once I was responsible for picking out what would be served. I guess my "brand" within my circle of friends is knowledgeable, single, and drunk. Oh and the ceremonies were lovely but you could care less about that. Every wedding day brings a strict drinking regimen so that I can be on my level
before all the awkward conversations start and I can ride out until the next day so that my hangover ain't so goddamn skrong.
Below is my official drinking regimen for most receptions honed over three consecutive wedding seasons of being out for dolo. The plan may seem odd but just go with it; the damn thing gets me through all weddings semi-intact. Note that this only applies to the activity of drinking; if you want to know about wedding game talk to our diminutive Italian friend.
So the ceremony is done and the shit was magical. Seriously that shit hits me in chest every time. I'm a pretty even-keeled guy but man there is something about nuptials...bout to tear up right now. Let me get a moment.
So I'm back. There is a good chance that the ceremony and the reception will take place at different venues if your friends are somewhat religious. If they are not just skip to the next section as there is no time for a preamble. However if there is a need for venue change get ready to go where eagles dare; a local bar/restaurant. Every year I go to a wedding where there is a 2-3 hour gap between "I Do's" and "I Do want that mini-sandwich." In that time I'll figure out a way to hit up hole in the wall bar and get a quick drank/snack of something that won't be available at the wedding. This means super cheap beer or an off brand whiskey and if they offer food I'll try to convince them to let me get a grilled cheese sandwich. I do this because I probably didn't eat breakfast and religious ceremonies tend to go long. Got to get a semi-solid base layer for what comes next...
Warm-Up Deux/Bar is Open
Time to get Turnt Up!
Wait this is just the warm up patnah. Don't be so trained-to -go my dude or you will wind up calling it an early night at best and becoming persona non grata among friends and strangers. You may end up in argument in the opposite sexes bathroom while I'm trying to piss and you bump into me accidentally causing an awkward R. Kelly moment...
Anyway the opening drink is critical. If the couple has a signature drink then you are at the right wedding and you are celebrating a proper union. Do not make the first drink the signature wedding cocktail. No the first drink is a time to test the bartender's chops. I pick a three ingredient cocktail because it is quick and allows me figure out:
1. Booze levels
3. Quality of ingredients
I rock a tequila sunrise as my opening move because it's a pink drink that's easy to make, but also you can see how much of tequila gets hidden by everything else. If it's off than I know it's the signature drink and whiskey and coke/ginger/soda all night. If it's on then I know table is open and the bartender I'll be tipping all night.
After this I go with 1-2 more mixed drinks and a beer because I'm trying to get a simple opening buzz that fades in the middle of dinner. You may need more. You might be wasted after that first drink in which case stop reading this site. In either case the opening of reception is just that and opening. Your time is better spent meeting new people, talking about the ceremony with your friends, or planting seeds then waiting in line at the bar. There will be plenty of time to drink. That said before the bar closes/you have to find your seat order two whiskeys neat and place them at your placeholder. Just do it...
Dinner & Speeches
This is why you preloaded your seat during the reception by ordering straight tumblers of booze. There will be only one glass of wine, the bar will be closed (unless it is a buffet or family style dining) and this could be about 30-45 minutes of a wasted buzz if you pre-gamed wrong. There is not much else to say about this just sip slow and prepare to hear the same bridesmaid speech you hear at every wedding. Oh and don't drink all the champagne after the first toast; rookie mistake. Gird your loins and use this as time to get the final base layer because you don't want nothing holding you back.
Dance Floor's Open AKA
The Motherfucking Magic Hour
This why you restarted the buzz mid dinner with strong drinks. If the DJ got jams then all you need to do is maintain that post dinner buzz. Now you are free to do you because the wedding is now just like any bar with a dance floor. Only difference is they might occasionally throw in a slow jam and if you are not cuffed up this is your time to reload. If there are plans for post-wedding revelry then just make sure your competent.. I got nothing else for you.
All this said there are certain weddings where this is my only my only plan because I feel some type of way.
Daddy Out... #RETOX coming soon!
What’s this a new post?
I know, every time I write something for the site, I start with an apology for not writing. Well you know what! No apologies this time.
While I might not be writing as much, there has still been some considerable meat production coming out of my kitchen/backyard. A few summers ago Fatbacks had me cooking spares like it was my job (maybe someday it could be?) while I still love spare ribs, being a true Chicagoan I LOVE me some baby back ribs.http://www.youtube.com/watch?v=8GdzbCIxkzo
The ribs were very standard. Mustard coated, with my special rub added next.
I have added one last step to my rib game, and that is saucing the ribs with about 45 left to go in the cook. The sauce ends up forming a real nice glaze.
Hope you enjoy some rib pron.
Fuck let's just get to it; Summer seasonal offerings from craft beer makers are not my favorites. I find them to be a little weaker in terms of flavor in comparison to the robust stouts of winter or spice/malt playfulness of the vernal and autumnal beers. Summer isn't time for challenge; not for beers or relationships at least. Plus when weather gets this damn hot I guess most folks just wanted to be refreshed first and delighted second. I had point but it's lost me, no I lost it. Oh Yeah! Nah there still some great summer beer out there you just gotta look. So with out further ado here are Daddy Fatbacks "Beers of Summer"!
Pretenders aka Barley Pops Basically
These are not beers of summer; just things I drink during this time which are beer adjacent
Not Leinenkugel Summer Shandy: You want a shandy just get some lemonade and beer you don't mind "enhancing" with lemonade. It doesn't matter what you pick as it will still taste better than this bullshit.
Steigl Radler: Not a beer; alcoholic malt soda. However I really can't recreate this flavor. Have I had one of these at 10am and then tried to make my own getting drunk of Squirt and miller lite? No, no I have not. What I'm saying is Steigl Radler is a perfectly fine drink, just know that you are precarious steps away from drinking the Mike's Hard Varietals. Mike's Hard also would have more booze... just less cultural cachet.
Trader Joe's Snake Bites: Now we are working are way closer to beer. Get a six pack of TJ's apple cider (red or green it doesn't matter) and sixer of simpler times Pilsner. Get big ass mug, schooner, chalice, or jug. Pour ice-cold bottle and can, one in each hand, at the same time. You just made two mediocre products turn into a tasty summer beverage.
Here are the new, well new to me, beers of summer that I actually enjoyed. I guess Summer is not over but it doesn't matter because I'm not writing another one. Check the tweets if you want this in real-time because updates are for suckers.Solemn Oath - Scareball
Releasing an imperial pilsner in the summer is bold move because it says: "Let get these motherfuckers drunk in the hot summer sun." The beer is remarkably balanced (especially solid malt backbone) and yet you still know its got that booze. Uoeno how delicious this beer is but you should... Half Acre - C-Change
It's a kölsch that stays pretty true to the style; light, grassy hop profile and pale in color. It's a simple summer beer can be enjoyed anytime. Sitting at 4.5% abv it deceptively easy to drink a whole growler. If you want the more traditional Half-Acre hop style go find yourself a bottle Cuda, plus it's got more booze. Me, I'll stay over here kicking it Aleman/O'so - The Hammer
A pale ale aged with cedar you know Brother Smoke (just go with it) is down with that. I mean if Hitachino's
Japanese Classic Ale is my shit than this dialed version has a good chance to win me over. Replace the malt sweetness with a little bit more hop-balance and you have a solid summer beer (where as I think of the JCA as a good fall beer). That said there is now citrus, wood, and faint bit of honey in the taste. This got me excited to see what else Aleman will do.Pipeworks - Marilime LawThis is my jam.
Basically take a style I don't normally fuck with DIPA/IIPA and then you "fruit the beer." Yeah I still remember that ad campaign
against Corona. Well you know what? Fuck Miller Light! In this case lime juice and lime zest make this one of the best DIPA I've ever or will ever had. Drank it the day it was delivered to the liquor store. I wanted to horde it but no... this needs to be share. Basically I like floral and citrus hop profiles so yeah if you are going to hammer that point home by putting citrus juice in it I'm wit it
(NSFW). Just get a damn bottle.Crooked Stave - St. Bretta (Spring)
Technically this is a spring beer but I don't care. A sour wit brewed with Tangelos (yeah I like fruit), this was a light and powerful brew. Crooked Stave knows how to play with funk and this time they do it with some amazing balance; though sour, this does not go overly dry dry or forget about the necessary grain backbone. Furthermore, it was properly carbonated both on draft and out of the bottle to be an easy drinker. A Blood orange version dropped in the summer and I think if General H.A.M. ever finishes solving the Middle-East peace talks he'll bring me a bottle. If you are in Denver you better holla at these brewers because they are sitting on liquid gold.
I want to credit this but I can't...
Summertime and I've been doing way more pondering and drinking than writing. Times are weird with the P&A crew: General H.A.M. has been trapped in an Panamanian prison, Big Whiskey is training a pup to win the world's hearts and minds, and me, well I'm just trying stem the the tides of massive burnout. That means a lot less but more selective/curated drinking because June and early July got weird. I'm saying forties at 10am on Tuesday trying to perfect a brass monkey. I mean, I finally got ice in my freezer in June and with 40+ bottles of booze in the house, a good back deck, a sweet 'stache and a new Queens of the Stone Age album well...
Bathrobes and beat up shoes were maxed out for at least two weeks straight as I finished "formulating" different versions of my favorite quick drinks. These next few articles cover my post-Rocky Mountain stretch of drinking and the results of my research/road to ruin. Today's article is about my favorite breakfast treat.Daddy's Brass Monkey:
40oz Malt liquorKing Cobra/Magnum/Colt if you don't need an eye opener.
Olde English/Hurricane if you trying to feel it.Orange Juice with Pulp
(not the fancy stuff)Grapefruit JuiceSteps
Guzzle the forty until you get to just below the label.
Shake your OJ and pour until you reach the the start of conical top.
Add Grapefruit juice... but not to the top.
Stick your finger in and invert the bottle
Truth is I just really fucking miss Five Alive
which was my go to brass monkey mix. None of those bullshit variants but just the original Five Alive. I Used to combine that with 151 and a little bit of coconut rum for what I called a "Power Screw Driver" in college; I was dick head in college. Shit looked mean in a Nalgene (when it had that sweet cancer plastic) and it never got shut down. Sure I could recreate it but that would be an expensive endeavor.
Well I got no good way to end this so...
I was in Denver visiting General H.A.M. and as a kick ass house guest I decided to make dinner; A boring pork loin with jalapeno and green chili pork spiked brussell sprouts. It was good but that's not why I'm posting. No when you are preparing to grab drinks at Star Bar
and get your mind blown by corn infused mezcal
you may want to make some late night eats. What do I pull out of the arsenal; braised pork and peppers. Basically 15 minutes of prep for quality eats 4 hours later and I got the recipe...