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03-12-2014, 03:56 PM
  #351
PlamsUnlimited
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Chug some drank Pls

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03-12-2014, 04:06 PM
  #353
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Get yourself some scotch. Start with this:



If you like that, move on to the Speyside region. And then, when you're ready, try something from Islay. I recommend:



Smoky, but oh so good.
I have never had Talisker. How would you compare it to Mcallans?

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03-12-2014, 04:08 PM
  #354
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Chug some drank Pls
If I could, I would.

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03-12-2014, 04:19 PM
  #355
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Grondor Pls can always chug drank

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03-12-2014, 04:24 PM
  #356
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Grondor Pls can always chug drank
I suppose if I shut my door no one would notice

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03-12-2014, 04:34 PM
  #357
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I have never had Talisker. How would you compare it to Mcallans?
Since they come from different regions -- Talisker from the Islands and Macallan from Speyside - they are different experiences. But they have a lot in common too.

On one end of the spectrum, Highland whiskies have light, floral and toffee notes. On the other end, Islay whiskies are smoky, salty, and peaty. In the middle are Speyside and Island whiskies. Speyside closer to the light, floral side. Island closer to the smoky, salty side. But both have that toffee background.

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03-12-2014, 04:34 PM
  #358
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We used to make the 10 gallon jungle juice to go along with the kegs we got for parties here. It was the best thing ever.

Our recipe:

- 3 containers of Kool Aid Fruit punch powder.
- 4 handles of vodka (cheap or not cheap, doesn't matter), we used Burnett's or Rubinov
- 12 Beers
- 2 40's
- 12 double monsters
- Water and ice to fill up the rest of the 10 gallon container

Prepare for blackout.
Couple years ago we made it with red bull instead of kool aid and played beer pong with it instead of beer. Anarchy within 15 minutes.

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03-12-2014, 05:10 PM
  #359
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The beauty of copy cat recipes is use can use good meat. Made chalupas the other week GOAT.
My mom makes pull pork sandwiches with cole slaw.

Keeps the pork shoulder in the oven for 6 hours, pulls it apart, throws some Sweet Baby Ray's BBQ sauce on it and it's done.

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03-12-2014, 05:15 PM
  #360
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I ate 5 pounds of oulled pork yesterday myself

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03-12-2014, 08:45 PM
  #361
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I ate 5 pounds of oulled pork yesterday myself
Good stuff. Been eating red snapper most of the week. Fish tocos are the BOAT.

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03-12-2014, 08:47 PM
  #362
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Good stuff. Been eating red snapper most of the week. Fish tocos are the BOAT.
Raw red snapper is BOAT. Makes great sashimi/sushi.

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03-12-2014, 08:52 PM
  #363
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....Boat, you say....

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03-12-2014, 09:21 PM
  #364
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Since they come from different regions -- Talisker from the Islands and Macallan from Speyside - they are different experiences. But they have a lot in common too.

On one end of the spectrum, Highland whiskies have light, floral and toffee notes. On the other end, Islay whiskies are smoky, salty, and peaty. In the middle are Speyside and Island whiskies. Speyside closer to the light, floral side. Island closer to the smoky, salty side. But both have that toffee background.
I think you enjoy scotch as much as I enjoy bourbon. I can appreciate a good scotch but bourbon has always been my thing. I have to pick up a bottle of this Talisker when Im done traveling this week.

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03-12-2014, 09:23 PM
  #365
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Raw red snapper is BOAT. Makes great sashimi/sushi.
I had ceviche with fish. Raw fish with sides of shredded lettuce, pico de gallo and gucamole with lemon and lime wedges to squeeze on. BOAT.

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03-12-2014, 09:51 PM
  #366
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I had ceviche with fish. Raw fish with sides of shredded lettuce, pico de gallo and gucamole with lemon and lime wedges to squeeze on. BOAT.
Ever had an Ahi Poke?



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03-12-2014, 10:10 PM
  #367
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I don't believe you need anything else.
pls, do u even Boffolo?

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03-12-2014, 10:12 PM
  #368
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....Boat, you say....
get in.

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03-12-2014, 10:13 PM
  #369
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Ever had an Ahi Poke?

looks tooo good. had it once, one of my friends is from LA/Hawaii, and she made it for lunch.

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03-12-2014, 10:16 PM
  #370
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looks tooo good. had it once, one of my friends is from LA/Hawaii, and she made it for lunch.
It is fantastic. If I could live off of sushi/sashimi (or seafood in general) and Bourbon I would be a happy guy.

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03-12-2014, 10:20 PM
  #371
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It is fantastic. If I could live off of sushi/sashimi (or seafood in general) and Bourbon I would be a happy guy.
Wow we would get along swimmingish. Kentucky bourbon straight, yes pls.

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03-12-2014, 10:29 PM
  #372
Gardner McKay
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Wow we would get along swimmingish. Kentucky bourbon straight, yes pls.
Recently I started drinking Bourbon over ice rather than with a mixer. For the longest time it was a 50-50 with Bourbon & Ginger Ale. As I am sure you and Crease will agree (great post earlier btw on the differences in scotch), for the most part each Whiskey has its own unique flavor. That is something I have just begun to appreciate.

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03-12-2014, 10:30 PM
  #373
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Ice is for skirts. I don't like mixing it with soda, too much sugar, and I'm too much man.

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03-12-2014, 10:33 PM
  #374
Gardner McKay
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Ice is for skirts. I don't like mixing it with soda, too much sugar, and I'm too much man.
Do you at least drink it chilled? Or just room temp?

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03-12-2014, 10:34 PM
  #375
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Do you at least drink it chilled? Or just room temp?
I have it straight in the winter/fall. Summer it depends. Jim Beam and Ginger is terrific, but all the sugar makes me feel...not great.

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