f13.net

I’m going over to my brothers, we started going there because he has children... For thanksgiving, it think its great, it means he gets to cook, and deal with the mess, for x-mass, it sucks, i want to just walk out in my slippers-of-death and drink coffee and eat coffee cake. But that’s for another thread...

So, what’s everyone else doing for thanks giving?

No, i still don’t know why i make these threads...so just post..

Thanksgiving was last month.

I don't know why you make these threads, either. 

I'm going to bake Gordon a raspberry pie and watch sports or sommat.  That's it.  Anyway, see you next month.  (in your what is everyone doing for  Christmas thread)


Am I still here?  Good Grief.  I totally wandered off and forgot to finish posting this! 

Eating.

I'm about 100% sure I won't be doing something that I want to be doing, but something that my wife wants to be doing.

(http://www.sitcomsonline.com/boards/images/smilies/crybaby2.gif)

Maybe she will make you some crybaby soup!

That's fine as long as I can play XBOX 360 while watching the football while drinking beer while eating pie.

My fiance is cooking her first Thanksgiving dinner and having her folks over. It should be awesome fun considering she's not doing it the way her overly critical father would do it!

 :awesome_for_real:


P.S. I'm still learning the board intricacies. Is green text sarcasm? Because "awesome fun" would totally be in green text if I understand that bit correctly.

 :eat:

I'm going over to my aunt's house with my other relatives on my Mother's side. We usually have a huge dinner and then we watch the Cowboys, which is sweet.

Dinner with either my mom's side of the family or my dad's side of the family.  I need to make inquiries to find out who misses me more.  Both will have turkey and pie, so I win either way.

I'm going to be on my first vacation in three years  in Paris drinking cheap wine and sampling fine french cuisine like freedom fries and brie.   Or, most likely, being dragged out to a restaurant by the wife and being assraped by the Dollar to Euro exchange rate.

What kind of rig would you have to do all four at once?

Try it and see what happens. Also, it's more fun if some people miss the sarcasm. No... really...

On the Thanksgiving note, we will be celebrating at home with some delicious Tofurkey™ and various home cooked vegan dishes.

Basement:
Sony SXRD w/ PIP
360 w/ Mass Effect
Cable TV w/ NFL
Elite Receiver Surround
Laz-y-boy Reclining Couch
Fuzzy Throw Blanket
Minifridge w/ Shinerbock and Fat Tire
Andy's Homemade Banana Cream Pie and Amy's Homemade Pumpkin Pie

And a god damn fork.

However, I will end up at someone's house pretending to make idle chat about THE WEATHER or THE NEW HOUSE FOR SALE DOWN THE BLOCK or OMG, DID YOU GET A HAIR CUT? instead of the aforementioned awesomeness.

flying home to CA to introduce the lil one to the family. 

If you post in here, you have to fill this out.

(http://www.enchantedlearning.com/subjects/birds/label/turkey/turkey.GIF)

(http://img124.imageshack.us/img124/1765/turkeyho8.gif)

(http://img232.imageshack.us/img232/5069/image1bf4.gif)

Dinner with the fam. Will be the first time my parents, and all 3 of us kids will be there for thanksgiving at the same time in years and years.

I will be trading some computer work for my eats though.  Their system needs a complete windows recovery. 

Going to my sister's near Oberlin. Anything to do in that area?

(http://i223.photobucket.com/albums/dd256/geldonyetich/TomTurkeyODeath.jpg)

(The things I do to burn time while Crysis is installing.)

hahahahaha, good stuff.

You can't add rules later on, you know.  It's against the law!

Oberlin Ohio?   Not really much there outside of the College. But you are pretty close to Cleveland where you could do the usual touristy things of going to the Rock Hall or catching a Cavs game. Or if you are a 20-something who like clubs/bars head into Cleveland any time that weekend and head to the warehouse district (West 3rd through West 9th) and hit some bars/clubs there. Lots of young good looking folks in that area...


As for me I'll be spending Thursday at my mother-in-laws where it will be me, my wife, my mother-in-law and some of her friends, which means me (my wife) and 5-6 other women in their 60's. Yeah, not exactly the sport watching type crowd  :cry: More the eating cheese and drinking wine type crowd.

Sunday it's over to my parents house for the sports watching, beer drinking, falling asleep on the couch type Thanksgiving dinner. Luckily my folks were willing to do it on Sunday this year so we don't have to do 2 dinners in one day. Although that still wouldn't have been as bad when the father-in-law was in town 2 years ago and we had 3 thanksgiving dinners in one day  :uhrr:

My lovely wife will be cooking dinner for my entire family at my mom's house, where we will then retire to the living room to watch football in post-turkoitus afterglow.

As my wife's parents are divorced, we'll be bouncing from her mothers side to her fathers side all day long.

My Thanksgiving plans just changed.  Leave the key under the mat, please.  HEY-O!

Gaming and watching football with PiP is tricky, but quite doable.

I will keep this in mind for the future.

And I'm sure you'll ignore it in the future.  I can tell that you are one of those feisty rebellious sorts. 

I agree.

I just don't like the idea of post-turkoitus. It makes me think you're fucking a turkey, Haem.

This will be the first Thanksgiving I haven't had to work in 5 or 6 years!  HOODY HOO.

Ill be eating dinner over a friend's house, then hopefully after cleanup we shall play Federation Commander or Squad Leader and little cardboard chits will be moved across a hexagon grid map.
I've asked what to bring, as in pie, cupcakes, or the popular favorite LIQUOR, (What kinda wine goes good with turkey?)  but his wife doesn't know what she needs yet.

My cousin mentioned me eating at his place, but he hasn't said anything yet, and usually eats earlier than I wake up.  And isn't a nerd like me.  Gaming after dinner beats visiting for an hour or two including food then leaving.

(Ill probably go there for Christmas.  He and his dad are coming over monday to take a TV I offered them off my hands for nothing, so if they mention the day of Turkey ill bring up the holiday of consumer suffering.)

Just because you don't understand another culture's traditions doesn't necessarily make them wrong.

"When I was a kid, we couldn't afford the store-bought stuffing..."

From cellarnotes.net


Hope that helps.

I will be working...

Which sucks, since the families that don't go and see Aunt Mae in the nursing home, will go and visit her, and then say, "damn she doesn't look good, lets take her to the Emergency Department."  Then you have to explain that whatever she has isn't new...

Or the amount of chest pain patients we will get, especially if they eat too much, drink too much, yell at each other too much, and their football team looses, then we get them in...

But I'm sure some drunk guy will light his bed on fire, some crazy lady who is naked in a tree playing her violin will start singing opera again, and the rampant
MRSA bunny is on the loose causing skin infections, so it should be great night.  Oh, that and I'm cooking turkey, gravy, and greenbeans, since we're doing a pitch in...so that guarantees a night of wild ones.

MRSA bunny and the C. diff fairy!  If more nurses would wash their fucking hands my lazy ass wouldn't have to gown and glove so much.  God damn stupid people piss me off.

I'm working too, night shift even.  My family will be doing the Thanksgiving thing while I try to get a few hours of sleep.  I think we are doing a pot luck at work too but I'll probably just hide in a breakroom and try to forget about my coworkers.

I like Jimbo.  He's a sweetie.  However, I have to try and remember never to ask him how his holidays were.  (http://www.invision.smileyville.net/smilies/fear%20(8).gif)

I would defend nurses...but I have to work with them, and I hate when the nursing home tries to call report to us in the ER.  The things they tell me make me wonder if those RN's really went to school and took the same test I took...  It's like anything, some thrive and others are stagnant.

Okay back on topic...
Anyone done the deep fried turkey?  I have the whole day to prep...but it seems like a lot of work, I could just grill a turkey and bring it into work, or I may just roast one in the oven.  That and I'm gonna teach one of the guys @ work how to cook mash potato's (and not from a box either!).

Stuffing my face and ushering out the family (my year to host) ASAP to get back at UT3.

I'm mooching off Schild for the better part of a week.  Gonna make him cook me dinner.

Whole family gettogether, I'll probably float around, make idle conversation, and likely have to spend 90% of the time listening to one of my younger cousins lament about his shitty life since I HAD to be that guy who listened to him instead of everyone else.

I think you should spend your time telling your cousins to buy some helmets.

Are you mad because you had to deal with my crazy uncle, or because you had to sit next to my know-it-all cousin?

To be fair, his dad is an alcoholic and an asshole, and his mom is a basket case who falls apart under the slightest pressure. That + living in Bumblefuck, IN + working at McDonalds since no-one else is hiring there + driving an hour back/forth to college = miserable kid.

Welcome to my family!

I took the week off and flew down to Tampa to spend the week with family and friends.  1 day with my family and I am ready to head out again.

What part of Tampa? I'm near USF -- you should stop by for a beer or somesuch.

I wonder if they'll have helmets this year.

The quoted bits from the wine site posted above are pretty good. I'm not so sure about chardonnay with turkey. I'd suggest a Gewurtztraminer -- perferrably one that is more dry than sweet. Pinot Noirs are good and all, but they're way over-hyped since that Sideways movie came out. Heck, I know of a few S. Australian Shiraz vintages that would be better with turkey than P Noir. d'Arenberg and Penfolds make some excellent Shiraz and Shiraz blends (Cab-Shiraz, Shiraz-Cab, etc.) that would go really well with turkey. What you want is a Shiraz that is jucier rather than jammier and you'll be fine. If you can find it, the 2005 Stump Jump Shiraz is probably a great bet -- lots of red fruits and juicyness, not too much tannin or other annoyances. Don't let the screwtop fool you either -- screwtops are no longer the domain of Night Train and MD20/20

He asked about liquor you wine drinking pansies.

It's all right there in the name and everything...

(http://www.wildturkeybourbon.com/news/photo/12yo.jpg)

I will be at home with my family eating and watching movies. I think one of my good buddies will be there this year, so lots of post dinner Street Fighter, Virtua Fighter, King of Fighters and Guilty Gear.  :oh_i_see:

If you've never fried a turkey before, I don't recommend it unless you have a full outdoor area with little grass and/or close buildings. Never fry a turkey indoors, never fry it on a wooden deck, and never fry it near dry leaves or grass. This is how you burn you house down, and it's bad. Also, never fill up a pot to more than 2/3 of the level. This is why you check with water first so that you know if you have a big enough pot to do this. If you don't you get overflow and set the damn thing on fire.

Things you will need:

1: A Turkey - nothing over 14-16 pounds. This isn't a good method for gigantic birds.
2: A large 10-15 gallon pot for the oil and bird.
3: An outdoor single stand burner with propane tank connected.
4: A deep frying thermometer clipped to the side of the pot, and a meat thermometer to check the bird after you take it out.
5: Five GALLONS of peanut oil. Don't screw around here. Peanut oil is the best.
6: A marinade and a marinade injector. This is key if you want a turkey that's moist and tastes great. Pick the recipe you like best.
7: A turkey frying kit of apparatus that includes a hook so you can lower your bird in and out of the oil without hurting yourself.

How to do it:

Step 1 - Put the turket in the pot and measure out water until it covers two inches above the bird. This will tell you exactly how much oil you need.
Step 2 - Inject your marinade into your bird. Do this before you heat the oil as it needs 30 minutes to set in. Inject both breasts, legs and thighs.
Step 3 - Heat the oil to around 325 on your frying thermometer. Don't go above 340 here.
Step 4 - Lower turket into pot. Cook for 3 minutes a pound.
Step 5 - Check the turkey with a meat thermometer to read 170 on the breasts and 180 on the thighs.
Step 6 - Rest the turkey for at least 10 minutes under covered tin foil and on paper towels to collect excess oil and let juices redistribute.

EDIT: Oh yeah, I forgot one thing. Bring a fire extinguisher. This is oil people, having a hose nearby won't do shit.

Thanks Paelos, your comments and watching "Good Eats" on how to deep fry a turkey, makes me want to try it...but lack of time will be a big factor.  I will just brine a bird and roast it, since I'll be cooking the other items too.

I wish I had the time/energy to deep fry a turkey. It is goddamned TASTY.

Honestly guys, frying a turkey doesn't take that long. Start to finish it's maybe 2 hours if you have the turkey defrosted already. The only difficult part is doing it safely and making sure you inject the turkey adequately across all the meat sections. There's nothing worse than having one leg taste like lemon pepper and the other leg taste bland as hell. A little loving care with the prep takes care of that.

http://www.ul.com/consumers/turkeys.html

If you are considering deep-frying it, watch the movie. Sure, it's a great way to eat turkey, moist and flavorful. It's also extremely dangerous and no fryer model has yet to be deemed safe by anyone. It's also pretty fast compared to roasting one correctly.

The Turkey Fryer is one of the greatest inventions ever to speed along the process of natural selection. If you are not a complete fucktard you will realize that

open propane flame + vat of boiling oil = danger

and you will take the information and read the proper methods (like Paelos posted) and take the proper precautions.

I've been part of probably 12-15 turkey roastings and all of them have gone fine even the drunken ones because we've always chosen a designated fryer who was responsible for getting everything done safely before drinking (heavily).

I've had fried turkey once. Once day I'll make my own.

I got the phone call.  I'm still on the hook for making my squash casserole.  Hopefully there will be decent squash at the store on the way home.

It's terrible how much time I am going to be wasting on family instead of making progress in a game.

Reading is hard, eh?  Read the parenthetical AFTER liquor. Here, I'll re-quote it for you.

I read that as asking for liquor suggestions because no wine would go good with turkey.

I get the question every day at my beer/wine purchaser job, so I can assure you, there are wines that go with turkey. I'd still suggest some Belgian beers that go much better, but that's a whole "educate the public" thing and many members of the public don't want to be educated. Quite honestly, wine sucks ass is a bit limited for food pairings -- beer is much more versatile and I can come up with a kickass beer pairing for any food.

Suggest some beer then for turkey day to go w/ turkey.

I'm going over to some people that are beer snobs and have started brewing their own, and I want to bring beer since everyone else already called dibs on food (easy!) or wine (I have left over from my trip to PST).  What should I get and why?

Any wine goes with turkey because it's usually a heavy meal served with heavy sides. If you like to eat a lot and like reds, a good Napa Cabernet is usually what I like. If you like to graze all day and like whites, typically a Sauvignon Blanc well chilled works best. If you have no idea and/or a lot of women around, then I suggest a Zinfindel to cover all the bases. I personally hate Zin though.

I have recently become a fan of Blackstone merlot.

I hated Zins until I tried some of the old vine Zins from the U.S. There's one in particular called Klinker Brick that is a really big Zin -- it even needs a few minutes to breathe in the glass so you can smell something besides ZOMG alcohol. Lots of red fruits and spice after you get past that threshhold. I also had one called Inzinerator the other day that was pretty nice, but not as big as the Old Vine Lodi Zins.


I would go Belgian, with a few optional American micros and other craft brews/quality imports thrown in as optional grabs.

I've been a big fan of Belgian Saison (farmhouse) ales lately...I even have a Saison-style ale bubbling away in a fermenter right now. The Saison ales are well-designed to stand up to hearty/heavy dishes like soups and stews -- you get lots of bready aromas, with orange peel and coriander flavors backed up by a nice balance of sweetness and acidity with a dry finish. It will cut across the weight of a heavy meal nicely. The nice thing about Belgian and Belgian-style beers is that they come in 750ml bottles with cages and corks, so you can make a nice show out of 'em. I recommend Saison DuPont Vielle Provision, or if you'd like a lower price point so you can bring more beer, I'd go with Ommegang's Hennepin. Quite honestly, I think Saisons are the best beer out there. Try one with Thai food or Mexican food sometime. You won't regret it.

I would serve that as a lead-in to the "main course" beer, even if you're not doing any kind of defined courses, it should go first simply because the rest of my suggestions will overpower it.

You could also go with a Belgian "pale ale," which would bring out the slight nutty flavor of turkey and also have a nice interplay between the herbal and spice qualities in the beer and in the stuffing. I'd suggest Ommegan's Rare Vos (sweet orange, anise, biscuit, carmael and hops in the nose, nice spice in the mouth and just the right bit of acidity) or even the ubiquitious Fat Tire (soft and biscuity, with some nice fruityness and a dry finish).

Another good beer pick would be a Belgian abbey ale -- perhaps a Dubbel or a darker Tripel (not a blonde tripel). The maltyness and sweetness will be a nice contrast to the earthier flavors of a typical Thanksgiving meal, and will nicely complement even things like sweet potato. My go-to abbey ales are the Maredsous Dubbel and Tripel. The Dubbel clocks in at 8% and the Tripel at 10% abv, so it's a nice one as far as bang for the buck goes. They're big and chewy, with lots of caramel and malt.

Those are my suggestions for the main meal, but here's a few others that are just plain fun....

If you can still find it (we've been unable to get it in the Chicago area for months), grab a few 22oz bottles of Southern Tier's Pumking Imperial Pumpkin ale. This stuff tastes like drinking a slice of pumpkin pie, even down to the pie crust finish. At 9% abv, it's also a nice one for warming you up.  If you can't get that, then I'd try the Buffalo Bill's Pumpkin Ale which is a close second for pumpkiny goodness. I normally hate pumpkin beers, but these two are well worth it.

If you're looking for a desert drink, I'd go with Ommegang's Three Philosophers (or Chocolate Indulgence if you can find it). They're both dark, medium bodied beers with a good head and some great flavor. Three Phils has some cherry lambic added so it has a bit of a chocolate covered cherry smell and finish, with a malty sweet and delicious body in the middle. Chocolate Indulgence is made with Belgian chocolate and is described as a stout, although I'd call it a full-bodied porter more than anything else.

You could also go the Lindeman's lambic route, although they're not my all-time favorites as far as beer is concerned. I'd use the Pomme (apple) one as it is the most tart and least syrupy.

Another nice one to bring would be Samuel Smith's Winter Welcome which is really good this year. It has a nice copper color and some great maltyness to it, with just a touch of the winter spices (ginger, cinnamon, etc.) to give it a bit of seasonal flavor. I don't want to load you up on too many winter beers because those are better with Christmas dinner type things, but Winter Welcome is good and should be consumed frequently.

So yeah, that's my off the cuff suggestions, you can send me a PM if you want more advice.

One last idea -- find a Flemish sour ale simply to try it -- Duchesse de Bourgerone or Rodenbach Grand Cru are two good ones as is Kriek De Ranke (a sour ale with cherry lambic blended in). They start out sour and end sweet -- it's kind of like drinking a Warhead candy.

Yes, yes, yes. I was just discussing with a few people at my table at the Setzer show how great it is to live in this beer renaissance in America, finally having lots of options to the crap domestics we had. It helps that our local brewery got in on it early and has some very good mature lines that hold up to the best I've had (though I'm admittedly no beer snob or expert in the slightest). Since many of the local bars carry some of their line, I have a fairly good chance at finding one of my favorites instead of having to endure Bud or Miller or whatever.

Slack sez stuff about Belgians...I just had my first Ommegang this year. OMG (heh). Amazing amazing stuff. Took a chance at one of those big beer warehouse type stores, this one was in VT iirc. I've still got the bottle (I save one empty of everything I try), can't remember what it is though.

I used to hate Pales, especially IPAs. I'm getting more accustomed to the sharp hoppy bite, though. Have to be in the mood for it, or have some food that compliments it.

My favorite right now is a hefeweizen. I've had our local version and the Long Trail from VT, both freshly brewed (we vacation by the LT brewery and live by the local one). Great flavor and not too heavy. I've had a few others, don't know if they were getting too long in the tooth, but the beery taste always seems to overwhelm the more complex flavors I find in the Saranac or LT brands (and both are limited brews, adding to the fun of summer).

I'll wrap this up by saying I wish Slack lived closer to central NY :P

I might recommend a hefeweizen (http://www.germanbeerguide.co.uk/hefeweiz.html) or Belgian as well. 

Me agreeing with Sky.  Who knew!?!

I wish you lived closer to Northern IL. We could drink homebrews and play games on your uber TV.

I've been trying really hard to come up with a 'having your friends for dinner' and working an oven into it, asking if Schild has German ancestry, but I really just can't get the joke to come out.

I tried, though. I tried. Sorry.

His house IS made of gingerbread.

Yeah, microbrews are getting really big, and I'm very happy.  I can walk into even the most basic convenience stores and still be able to find a couple of types of top quality microbrews.  Sierra Nevada Brewery actually started and is located in Chico (started out of two guy's garage, heh), which is very close to where I grew up, so there was a pretty cool microbrew culture in my area early on to begin with (though they have grown to microbrew level at this point).  I got a shock when I went to the east coast for the first time and saw some packs of Sierra Nevada, since I grew up with it being only a sort of local/northern California thing.

I'm trying to get more into hoppy beers myself, and if you can find it where you live, I would actually suggest the Harvest Fresh Hop Ale (http://www.sierranevada.com/beers/harvest.html) by Sierra Nevada.  They basically harvest a shit ton of hops and brew them the same day to make this beer.  This years was really good, and I noticed a big difference between it and other hoppy type beers I was trying.  It's easily my current favorite hoppy type beer (though I'm no big beer snob, so theres probably alot of great ones I haven't tried).

That Harvest Ale is good, but I prefer one called Heavy Handed from our local craft brewers, Two Brothers Brewing. Both are wet hopped, so they're fun to compare and contrast. The beauty of my "day job" is that I get to try all this stuff on the cheap or for free, and it makes for great homebrewing ideas.

Awesome, I'll keep an eye out for it.

My inlaws brought me some Fat Tire when they came up from Denver a few weeks ago.

Unfortunately, it was the Fat Tire that was sitting in their basement for over a year.

I'm fairly certain it's gone bad, doesn't have the sex taste it usually has.

OMG!  Wheat beers!  We drank a lot of Erdinger Weissbier ( http://www.erdinger.de/ ) when I was stationed @ Geilenkirchen NATO AB.  Being at the tri-border point it was heaven for sampling fresh food and drink!  I'm not sure how good some of the beers on the shelf in most towns in USA would be...

If you're on the east coast, someone drink a Magic Hat #9 for me.

Jimbo, it is a moral imperative that you go obtain yourself a sixer of Three Floyd's Gumball Head.

It will roxxor ur soxxor and whatnot..!one!?

I'm a massive fan of wheat beer.  Weened myself onto beer by drinking Sierra Nevada Wheat, liking it so much I expanded from there.  I will also look for this.  Any other suggestions?  I'm assuming this is your #1 wheat beer preference from the way you put it, heh.

And Jimbo, as mentioned, there is actually alot of great beer to be had in America now.  So many micro brews and craft brews are getting big.  Your average supermarket should have a plentiful supply of beer on par with what you can get in Europe.  Of course, theres no place else on the planet with high quality beer selection like Germany has, so you can't quite compare there, but there is a ton of great domestic American beer out there.  :-)

Haha, will do.  My other bud who lives in PHX took back like 24 with him.  Left some clothes, took some #9.

East coast? That's on tap at least a couple of the bars in my neighborhood in Cleveland.

YOU HAVE MAGIC HAT #9 ON TAP? JESUS CHRIST. I NEED TO VISIT CLEVELAND? WRYYYYYYYYYYYYYYY?

LOL, everyone does around here.  It's delicious.

:( it wasn't on tap when I was in maryland

Slack, that Ommegang was an Abbey Dubble pint. We might have to make a pilgrimage to Cooperstown next summer!

Does having your favorite beer outweigh the whole being in Cleveland thing?

You need to visit the rest of the midwest before even attempting to bag on Cleveland.  Really.  No, Chicago doesn't count.

A lot of my family are Nebraskans. They're all hilarious and out of their minds. As is everyone else I've met from Nebraska.

There is a reason that there are nonstop flights between the coasts.  :evil:

Are people trying to get a Spinal Tap theme going?  That's not very festive.  (http://www.sheknows.com/graphics/emoticons/turkey2.gif)

Dudes, thanks to my Dad's powerful connections I totally scored a White House internship.

(http://img443.imageshack.us/img443/70/internto5.jpg)

Hey, even the interns get to cover up shit in the White House these days.

:rimshot:

I just finished making my hazelnut praline and am getting ready to start my chai-spiced creme brulee. I taught myself how to disassemble a raw turkey today, including deboning the breasts. Then I roasted the carcass for the stock pot. I have confited my turkey legs in duck fat, am marinating my tied-up breasts in an orange-scented brine (haha) and have 2 gallons of chicken/turkey/cornish game hen stock simmering away on the stove. I have German dark rye toasting in the oven for my chanterelle-sausage dressing. I am so pwning Thanksgiving. 

I'm about to head home and start making a nice Thanksgiving stew. Then I'm going to sit around in my underwear for two days playing games, watching movies and living off said stewpot.

I love long holidays. :)

Three Floyds is pretty unreliable for getting product to my distributor, so I'm wondering how far they go beyond Illinois and Indiana. They're much like New Glarus in Wisconsin -- New Glarus used to distribute to Illinois, but couldn't keep up with demand, so went back to Wisconsin only. There's rumors that Three Floyds will be cutting out Illinois because they can't keep up with demand. I'm hoping that the rumors that both are going to be expanding their brewerys is true. It may mean that we're going to see New Glarus again, and we'll keep seeing Three Floyds.

The reason I love Gumball Head is that it has Amarillo hops, which is my favorite hop varietal. I'm actually entering a pale ale that uses only Amarillo hops into the 2008 Longshot contest. Belgian Saisons have some wheat in 'em and they're my number one, desert island beer. Ommegang makes a great white beer...the Ommegang Witte, it's delicious.

Bah, I'll go on another beer ramble if I get going on wheat beers. The first one I ever had was Abita Wheat and it was excellent. That was back in the early 90's when I was at U of AL. Great stuff. I'll be stocking it when it comes into season next year.


That's actually one of the places I may take the family for vacation next spring or summer. I'll have a shitload of paid time off saved, and the Mrs. loves beer too, so we may do a family road trip. Hit up the Hall of Fame and Ommegang. I should be able to get a pretty cool tour...I know a guy there. If I can make it happen (i.e. convince her that it's the ZOMG fun roadtrip), I'll see if we can take you and yours. It'd be a great time, IMO.

Phildo is playing Wild Arms V. We're not sure what to think of the game.

(http://img156.imageshack.us/img156/2881/solnigerzz2.jpg)

I'm playing The Witcher amongst other shit.

I have Wild Arms 5.  It's ok.  I didn't finish it.   I'll probably give it to my nephew when I see him, along with Disgea 2 or whatever it is, Odin Sphere, the one with the doggie tail whose name I can't remember right now,  and a whole slew of other PS2 rpgs.  Those can be his xmas pressie.  Those and the pair of funky punky red tartan skinny leg bondage trousers I got him.  His girlfriend gets arm warmers and a cute bong.  I only buy for the kids and kittens.  Christmas is for the children!

pixplz

sauce.  :hello_kitty:

Oh, the irony! I can't help myself, I'm suffering through a term paper that's due at 4:00 EST.  :uhrr:

I spent the majority of the weekend rolling dice.  Started off with buckets of 6 siders, then moved on to funny dice.

What? Shadowrun and Earthdawn marathon?

40k followed by D&D.