[Run Silent]

Originally Posted by Murf993

My whiskey rep buddy's birthday Monday night, surf and turf, scallops and shrimp in a bernaise sauce with Mondavi Bourbon cask Cab and this for dessert.....YUM FUCKIN" YUM

So jealous right now

[Joekerr]

Originally Posted by Murf993

My whiskey rep buddy's birthday Monday night, surf and turf, scallops and shrimp in a bernaise sauce with Mondavi Bourbon cask Cab and this for dessert.....YUM FUCKIN" YUM

Oh man you have my mouth watering just reading that description. Please tell me the steak was cooked no more than medium rare just to complete the image in my mind. That sounds awesome!

My neighbour and I got together last night for some Scotch, no occasion, but we wanted to bring some good scotches to the table.

So we started off with two of my bottles, specifically the Dalmore 12 to start easy, then moved to the Glenfarclas 25 year old, and finished off with a limited bottle he got from his Scotch club which was number 65 of 332 bottles of what was an Ardbeg 19 at cask strength (approx 53%). It was phenomenal.

[Murf993]

Originally Posted by Joekerr

Oh man you have my mouth watering just reading that description. Please tell me the steak was cooked no more than medium rare just to complete the image in my mind. That sounds awesome!

My neighbour and I got together last night for some Scotch, no occasion, but we wanted to bring some good scotches to the table.

So we started off with two of my bottles, specifically the Dalmore 12 to start easy, then moved to the Glenfarclas 25 year old, and finished off with a limited bottle he got from his Scotch club which was number 65 of 332 bottles of what was an Ardbeg 19 at cask strength (approx 53%). It was phenomenal.

Sounds great, my buddy's son is a chef, the steaks and tails were cooked to perfection, I'm more on the rare side than medium rare.......

[OHV_44]

My eldest. Found while cleaning up.

[ASAP]

Originally Posted by OHV_44

My eldest. Found while cleaning up.

Wow... Glenrothes is amazing...I've had the entire base line - 10,12, Whisky Makers Cut and 18 and the last 2 are phenomenal. I would love to try that.

[OHV_44]

If I win the lottery, I open it.

[JP10]

Originally Posted by OHV_44

If I win the lottery, I open it.

Keep me posted when you're close to the end as that might be the shorter victory over the lottery. Calling dibs on this! (Joke, don't want anyone dying by any means lol)

[Joekerr]

Originally Posted by Murf993

Sounds great, my buddy's son is a chef, the steaks and tails were cooked to perfection, I'm more on the rare side than medium rare.......

Agreed, I just think its a travesty to cook a steak more than medium rare. I'm fine with medium rare as well as rare, though I don't enjoy blue. Blue is cold and just doesn't do anything for me.

[Run Silent]

Originally Posted by Joekerr

Agreed, I just think its a travesty to cook a steak more than medium rare. I'm fine with medium rare as well as rare, though I don't enjoy blue. Blue is cold and just doesn't do anything for me.

I dunno. When out at a restaurant, I will usually order a thick steak medium, because they always seem to undercook everything thick in restaurants since they are in a hurry.

This is how I like my steak:

[jamesinaz]

I prefer a bit more cooking on mine. Medium works. So long as they don't dry it out.

[Run Silent]

Originally Posted by jamesinaz

I prefer a bit more cooking on mine. Medium works. So long as they don't dry it out.

LOL - everything in that chart on the left looks 'medium' and everything on the chart on the right looks 'well done'.

[jamesinaz]

Originally Posted by Run Silent

LOL - everything in that chart on the left looks 'medium' and everything on the chart on the right looks 'well done'.

I confess the picture you posted looks raw to me. Guess that's why they ask people how they want their steaks done.

[OHV_44]

This is what a piece of meat can look like.

[Hawkeye]

Back on topic... this Smokewagon is really good stuff, comparable to the other goodies around it!

The high west was finished in Maidera casks for 9 months so it's got a nice sweetness to it.

[dreamingat30fps]

I have a ton of shit in my bar that I never drink. People must think I'm an alcoholic because I always get a bottle of booze for my bday, xmas whatever. The only things I actively stock my bar with are Woodford and Glenlivet 12 or Black Label (although I'm gifted a lot of black label). Mainly because I'm cheap and if I can't find it at the local Total Wine I'm not buying it.

Decided to go crazy today and picked up these two to try something different.

[Captain Blood]

I got a bottle Tullamore Dew 12 year for my birthday last month. It's been very disappointing. Just not a whole Lotta flavor to it.I definitely prefer the red breast or Jamison 12

[Joekerr]

Originally Posted by Run Silent

I dunno. When out at a restaurant, I will usually order a thick steak medium, because they always seem to undercook everything thick in restaurants since they are in a hurry.

This is how I like my steak:

I'd have no problem with that, but that is medium rare to me. And I've found the opposite actually, I ask for medium rare and they make it medium. So sometimes I just order rare.

[4Hockey4]

Have to say Makers Mark 46 is fantastic. (not in the league of some of the stuff posted here probably, but for a daily, the caramel notes are nice add)

[OHV_44]

Today in Germany we celebrate Saint Nicholas. This gave as a present:

[Run Silent]

Originally Posted by Joekerr

I'd have no problem with that, but that is medium rare to me. And I've found the opposite actually, I ask for medium rare and they make it medium. So sometimes I just order rare.

In my mind. That pic is a perfect medium rare steak. If I asked for medium rare around here, I would not get that. I'd get red and bloody in the middle. Only place that cooks it perfect around here is our country club.

[osukf09]

Originally Posted by dreamingat30fps

I have a ton of shit in my bar that I never drink. People must think I'm an alcoholic because I always get a bottle of booze for my bday, xmas whatever. The only things I actively stock my bar with are Woodford and Glenlivet 12 or Black Label (although I'm gifted a lot of black label). Mainly because I'm cheap and if I can't find it at the local Total Wine I'm not buying it.

Decided to go crazy today and picked up these two to try something different.

Woodford double oaked is great. Oaky and sweet, an easy sipper. I picked up the total wine select version which I liked even better, but it is a $15 premium.

Michters makes great midrange stuff. Their US*1 American whiskey is one of my go-tos. Michters 10 is amazing, as well. Tastes like a sweet bourbon front with a leathery scotch finish. Delicious

[earlgrey69]

Originally Posted by 4Hockey4

Have to say Makers Mark 46 is fantastic. (not in the league of some of the stuff posted here probably, but for a daily, the caramel notes are nice add)

I totally agree with this. One of my favorite dailys.