I'm a Romeo/Partagas guy, but yeah, it was nice.
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I'm a Romeo/Partagas guy, but yeah, it was nice.
Double leaner (almost).
Ashdale's finest #CheifRichards #csicyber #10/18/15
Another double leaner.
Texas Tea: Garrison Brothers Texas Straight Bourbon
Bourbon has become so popular in recent years that you will see it being produced in a number of different locales. Based in Hye, Texas, Garrison Brothers is the latest to enter the fray. Founded in 2006, it is the first and oldest legal whiskey distillery in the state. Using corn grown in the Texas Panhandle, Hill Country rain water and organic winter wheat grown on site in Hye, the entire operation is Texas-based with the exception of barley from the Pacific Northwest and Canada. Part of what makes them unique is that they produce two vintages of their flagship bourbon -- one in the spring, the other in the fall.
As you can see from the bottle stats, this vintage is the 2014 Spring edition. The nose is not the selling point.... Smells more like "white dog" than most bourbons at this price point. And the packaging is a little dull in my opinion -- nothing about the bottle jumps out at you to say "Hey Mr., buy me!", although the they do use a piece of leather for the cord that breaks the seal on the wax. Nice touch, but I have to buy it first in order to notice that.
Big corn flavor, much more than I'm used to. Nothing spectacular but unique from that aspect with a moderate burn. So, at $75 a bottle, what makes Texas Straight Bourbon is worth a shot? The finish is fantastic. I very rarely rate a bourbon on how it makes me feel after each sip, but the residual flavors that come alive after a drink are bold and complex without being heavy. After the first couple of sips, you reach for the glass to confirm if the bourbon you drank is the same one that lingers so lovingly in your mouth. After a few more sips, you accept it for what it is and simply ride the wave of the finish.
Pound for pound, there are better bourbons around, but if you're looking for a finish that makes you forget about what you just swallowed, Garrison Brothers is definitely worth a drive-by. Looking forward to trying the Fall vintage soon.
Wine and Dandy
Re-read an interesting article from last year’s LA Times that was recently sent to me by a buddy of mine. The article, Restaurant wine service: A few pet peeves by S. Irene Virbila, while not exhaustive, does list seven complaints that seem to bother restaurant goers quite a bit. I remember when it was first published being fascinated by the topical nature of the piece. But it's a short read that deals with wine etiquette in such a specific way, it makes you think "Am I still a wine lover if I don't give a crap about most of this stuff?"
Now I’m the first to admit that I’m a fairly easy-going cat, but every time I mentioned the article to anyone I knew, they almost universally said "She's right! And another thing I don't like is when...." By definition, you don’t know what you don’t know, but as a guy who orders the occasional bottle of wine out, I had no idea how much most of these items frustrate people. Here's my reaction to a couple of items in particular that caught my eye from this article:
Filling a wine glass above three fingers doesn’t leave enough room to swirl the wine and enjoy its bouquet. I don’t need a pour so heavy I have to balance the wine glass like I’m drinking a martini, but more is less in this case. The idea of a server hovering over my table, making frequent stops to pour a splash into my glass throughout the entirety of my meal is more intrusive to me than having too much wine in my glass. Pour me heavy to start and let me enjoy my conversation.
The expectation that waiters should know the wine you order by name and not have to ask you what number it is on the wine list. Another issue that simply doesn’t bother me. There is a popular restaurant here in Los Angeles called Patina. Take a look at their wine list. After scrolling down a bit, you can see why the numbers are there. Now I'm no expert (I'll pretty much drink anything wet), but I don't want to turn ordering a bottle of wine into a pronunciation test. If I’m spending the time and money to order a bottle, then I want you to bring the right one over to the table the first time. That is exactly why many wine lists are numbered. I’d much rather have a waiter focus his memory skills on remembering whether I ordered my steak rare or medium rare.
Easiest solution -- pour your own wine. Some people are uncomfortable with that, but as far as I'm concerned, it just gives the waiter one less thing to do. I'm not going to dock him on his tip but it's more important for me to dine with fewer interruptions than it is have my wine glass too full or empty.
View from my seat at Dodgers/Phils last month #Puig #LaSorda
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Double leaner
Hatch Chile Season is Here
Hatch Chile season has arrived and if you want to treat yourself to a spicy kick this fall, make sure you stock up. What is a Hatch chile? It's basically a green pepper that takes on unique qualities after being grown in Hatch, New Mexico (the reason for the name Hatch Chile). Because of the soil, altitude, water and quality of sun, it's said that the peppers grown there are unlike any others in the world. Spicy and subtly sweet with a nice meaty texture, Hatch chiles are only harvested and sold fresh once a year -- from mid-August through September. Why so short? No clue, but that's why they call it Hatch Chile season.
If you compare the Hatch chile to other peppers, it looks a lot like an Anaheim or light-skinned poblano pepper. But it's taste is much spicier. Burn-wise, it has more in common with a very intense padron (or a hot shishito) than a scotch bonnet -- hot, but not inedible. And if you choose to remove the seeds, the sweetness of the pepper really comes through while turning the heat into a decorative ornament in the flavor profile. Most people stuff them, use them in sauces or other dishes like posole. I just use them as an additional vegetable side dish. They go great with any type of meat or seafood and if you buy a nice stash while they're here, you can freeze the rest of your roasted chiles and have enough to last through the entire football season.
I was first exposed to Hatch chiles a few years ago while shooting a tv show in Albuquerque. New Mexicans eat chiles with practically everything. And after extolling the virtues of Hatch chiles to me, a waitress in a cantina told me that whenever you ask for peppers with your order, the next question will be "Red, green or Christmas?" (see number 6). As a result, I buy them every year whenever Hatch season comes around. You'll see them for sale at markets big and small (Whole Foods, Gelson's, Ralph's, Trader Joe's) in the next week or two throughout Southern California. But there are a growing number of purveyors (Wegman's, Harris Teeter, Bristol Farms) selling Hatch Chilies in New York, Chicago and the DC metro area among other locales. So get 'em while you can, the season will be over before you know it.
Old Forester 1897 Bourbon Review
I was able to pick up a bottle that I've been looking for over the last 5 or 6 weeks recently and wanted to offer a couple of thoughts on the item. Old Forester 1897 is the latest release from their Whiskey Row Series. I'm no expert in technical aspects of bourbon reviews, but you can find my official review below. Enjoy.
Hangin' w/my man Barry Minniefield. Heard I just missed you after finishing my round on Wed. Will give you a shout next time I'm in town! #IndianWells
State of the Game
A lot of you guys have asked me lately "How's your golf game these days?", so I took the opportunity to shoot some video of a couple swings to illustrate where I'm at and (more importantly) what I'm working on. The video was shot at Players Course at Indian Wells, and for the record, it hasn't been doctored or altered in any way -- all real time first shots, no mulligans.
As most of you know by now, I'm a lousy golfer, but I've gotten better. I'm decent with my irons and I chip and putt okay, but my biggest problem forever has been getting off the tee. I've been leaving my driver in the bag lately and have cut down on the waywardness of most tee shots by hitting 3 wood or less. For the last couple of years, the swing thought I repeat to myself before every full shot I hit is "Head down, tempo, head down". As a result, I'm able to play quickly but with a goal in mind. Here are the two things I'm working on these days:
1) Moving my right elbow away from my side. With my old swing, I kept everything so compact that my right elbow and tricep was practically pinned to my side -- taking the "towel under the arm" concept too far. Just leaving more space has helped me hit the ball more consistently and has lessened the area of my misses.
2) Trying to replicate the free flow of my practice swing. The great thing about video is that you can see what you're doing wrong regardless of how it "feels" when you're doing it. Every shot you see in the video above was a 5 iron that hit the fairway and travelled about 190 yards. And even though my "real" swing felt like my practice swing, clearly it wasn't as complete (incomplete turn, no follow through on the finish, etc.). If I can swing through the ball more completely, I think it will lengthen my game quite a bit, as well as give me more control over the ball.
Now I'm still going to spray the ball more often than I hit it straight, and I will continue to avoid bunkers like they're the plague, but if I can get off the tee consistently, I should be able to knock ten strokes off my score in no time. I'll keep you posted on the progress!
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A Day at the Races with American Pharoah
Last weekend, I had the pleasure of seeing the newly minted Triple Crown winner American Pharaoh in person at his home track, Santa Anita. They paraded him on the track between the 7th and 8th races, and the crowd ate it up. Now I’m not a racing aficionado, but I have seen races at Aqueduct, Belmont, Hipodromo Argentino (in Buenos Aires) and Hollywood Park over the years and in addition, have followed the Triple Crown races pretty closely as well (Highlight of my betting career? Hitting a $2 exacta in the 2002 Kentucky Derby for $1300). As a young man with a whole bunch of lint in my pocket, paying $2-$3 to walk in and hang on the rail while watching the races was a great deal. I could juice up outside the gates, bring in a bagel or a sandwich and save my money for the dart throwing practice of betting on the ponies. The price for admission has changed, but a day at the track is still a good value. Racetracks, like casinos, focus most of their efforts on getting you into the building. Once you’re in, they’re banking on the fact that you’re going to bet every race (a surprising amount of people do) which is where they make (along with concessions) their money. Nowadays, I like to be more comfortable, so instead of paying $5 to get in and mix it up with the masses, I pay $10 to hang in the clubhouse and deal with a little less traffic.
It’s like Jack Dawson’s experience on the Titanic, the higher up you are, the better dressed the patrons. Once you’ve had dinner with the swells in first class, the journey back down to steerage is pronounced. But the thing you miss when you're watching a race from the Turf Club is the excitement of the race itself. At the table next to ours was a family that owned a couple of horses racing that day. And while they were perfectly nice people, like everyone else in our section, they weren't exactly yelling their heads off (even when one of their horses won). Yeah, it's hotter and unshaded in the grandstands, and there's more cigarette smoke and fewer ladies in hats, but the genuine excitement that occurs when watching a race unfold is palpable. So instead of viewing the Triple Crown winner from a box seat through opera glasses, we went down to apron, caught a section of rail, and watched American Pharaoh dazzle the crowd up close.
We happen to know a couple of people who know a couple of people, so I’ve had the good fortune of viewing races at Santa Anita from the suites as well as spending time down in the winner’s circle post race. But you don’t have to know someone to get a table in a shaded area, with your own monitor to follow the races, order food and drink off a menu and have access to less congested betting areas. You can get all that by making a reservation and spending $10-$15 a head. Whether you bet $100 a race, $2 every 3rd race, or just show up to get some fresh air and watch the horses run around, go to the track. Once you pay to enter, you are free to bet as often or as little as you like. It’s a nice way to spend an afternoon and it doesn’t have to cost you an arm and a leg to do it. Most tracks will allow you to picnic in certain areas while still watching (and betting) the races, so it costs you even less to be there. And if you’re looking for a festive way to watch the Triple Crown, almost every track simulcasts the races with free admission, you can bet on them and hang out at the same time. So give it a shot if you’ve never been to a racetrack -- it’s definitely worth your while to swing by.
Very nice #SmoothAmbler