- Joined
- Nov 26, 2013
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I don't know if this is funnier BEFORE Covid and everyone worked from home, or after.
I am marking the calendar...no time to brew but I'll bring some stuff I've picked up in my travels. I just discovered a case of my leap year mead...going on 12 years old now I believe.I've been calling/texting/smoke signaling old time Masstoberfest attendees. Damn I miss you guys and am truly pissed at the f'ing Wuhan Flu for f'ing up the world as it was.
Hope you can all come. I racked a perry, The Tallywacker, and my Porter Square porter into kegs yesterday. Did some sampling along the ways and I seem to still have my fastball.
Steve from the Witches Brew will bring a keg of Double D since I have sworn to never brew another batch of beer with more than four ounces of hops per five gallons. (Debate for another day, I just don't get spending $80 to brew five gallons of unbalanced undrinkable beer and then waking up with your mouths tasting like Chernobyl, I don't get it.)
Let her know I'm unable to attend, so, you know, fewer autograph seekers bothering herI'm trying to bribe Yooper!
Next thing you're gonna tell me is that all the cool kids have that.She's more than happy autographing. I got mine tattooed onto my butt cheek.
Waddaya mean you can't come?Let her know I'm unable to attend, so, you know, fewer autograph seekers bothering her
Memorial service to attend in Greensboro for my only uncle.Waddaya mean you can't come?
Had to Google that.While I was buying a whole red snapper for seafood chowdah at the Spanish centric market, the woman in front of me had frozen cuy. I looked for it but I guess she got the last package or one needs to ask for it. I’ll check back and let you know.
We are seeing many Peruvian restaurants opening around here, but the few I’ve been to have not had this dish on the menu. Except for the presentation I’m guessing it isn’t much different (at least conceptually) than eating rabbit.Had to Google that.
Ew.
They say the head is the best part. Seriously, it’s the national dish enjoyed by millions, unless it is “aged” to half-rotten or hung over horse crap like a particular German cheese, how could it taste so terrible? The seasoning?Except for the part about rabbit tasting good and coy tasting like the north end of a southbound mule.
Correctemundo, Sir Dogbreath. Except it was fermented rotten shark, not fish. And it was from Iceland, not Denmark. So really, you're not even close.... but in the spirit of Masstoberfest I'll give it to you.If I remember correctly, Paul, you had something that tasted like that many years ago. I think we were at Brian's, and you had bought it in the Netherlands. Some kind of rotting fish maybe?
Seriously? You expected maybe somebody in this crowd WASN'T going to go there?They say that head is the best part.
One of the things I like about you is you not only dish it out, but you can also take it.Who? Me?
Hey Dland why didn't you step up and offer some of those recent arrivals onto your shores a job? They probably would have jumped at the opportunity and been damned glad for the chance.
New Hampsha' sire.Hey Smurf, what you brewing at Masstoberfest? Who else is 1. Coming. 2. Brewing.
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