US Regional Cuisines
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Re: US Regional Cuisines
Yeah, this feels backwards as fuck. I totally get the NEIPA backlash on its own merits. I really like them and the best ones are still my favorite beers these days, but I also need a counter (and am pretty surprised brux IPAs didn't take off at the same time). HOWEVER ... none of the elite New England breweries I can think of are getting by on NEIPAs only; blind taste test you'd shit over Treehouse's stouts and the saison boys (I'm not one) love Trillium's offerings. These aren't the best NEIPA or even IPA breweries, they're the best breweries.
Re: US Regional Cuisines
Warm water oysters seems weird to me.
Re: US Regional Cuisines
No, they're getting by on NEIPAs and pastry stouts. Treehouse may make other styles from time to time, but no one is standing in line for a pilsner (btw there's a stand-in line pilsner brewery in Denver, that slow pour is fantastic.) Look at their portfolio, everything they have on all time is NEIPA or take on a NEIPA in supposedly different style..a blonde! (but with citra) and then the milk stout.mister d wrote: ↑Wed May 13, 2020 11:33 am Yeah, this feels backwards as fuck. I totally get the NEIPA backlash on its own merits. I really like them and the best ones are still my favorite beers these days, but I also need a counter (and am pretty surprised brux IPAs didn't take off at the same time). HOWEVER ... none of the elite New England breweries I can think of are getting by on NEIPAs only; blind taste test you'd shit over Treehouse's stouts and the saison boys (I'm not one) love Trillium's offerings. These aren't the best NEIPA or even IPA breweries, they're the best breweries.
I think Trillium is waaay better than TH, and they also have a wider portfolio, but that said 99% of the white hats in the beer garden last summer were sipping on something hazy or with adjuncts.
As for saisons, I've come to appreciate them more lately but I'm usually one and done as they're pretty one-note.
ETA: so glad brut IPAs didn't really catch on. Disgusting.
I'd like a nice bitter WCIPA as a counterpoint to the NEIPA.
Did you see that ludicrous display last night?
Re: US Regional Cuisines
Fine, if we're doing it this way ... All middle country beer consumers fall into one of two categories: Ones who are unaware that IPAs have changed since 2007 and ones who are so desperate to look unique they claim Kellerbiers are actually their favorite style.
Re: US Regional Cuisines
Fair on Hatch, NM being below the line. (Which leads me to wonder, did this person who originally drew the line know this? Because it's a sneaky wild card.)
But... I've had green and red chile with everything in ABQ and from what I'm told, chile is grown all over the state, but Hatch™ is what's known. I can't taste the difference. Sooooo, you can still get great New Mexican food and it doesn't need the trademarked chile.
That said. Sonoran Hot Dogs are ONLY a southern Arizona thing. So I'm basically taking that plus Texas brisket and Cajun vs Everything. And I don't know how to choose, exactly.
(Sidethought: Hatch™ chile on a fucking Sonoran Hot Dog. Why have I not thought about this until now?)
mister d wrote:Couldn't have pegged me better.
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Re: US Regional Cuisines
Johnnie. Listen to me. Mister D drew the line. Get out now.
he’s a fixbking cyborg or some shit. The
holy fuckbAllZ, what a ducking nightmare. Holy shot. Just, fuck. The
holy fuckbAllZ, what a ducking nightmare. Holy shot. Just, fuck. The
Re: US Regional Cuisines
For realsies? I just thought it was an image graphic from BuzzFeed or something that posed the question and he shared it here.
mister d wrote:Couldn't have pegged me better.
EnochRoot wrote:I mean, whatever. Johnnie's all hot cuz I ride him.
Re: US Regional Cuisines
Nah, was talking about it with a friend in terms of "how low does the line have to go before you'd pick above" and I thought it would be a great #conversationstarter.
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Re: US Regional Cuisines
When is the Sean William Scott-aissance going to happen?
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Re: US Regional Cuisines
100% agree. Everything Trillium makes is in the discussion for best beer I've ever had. I'm not big on Saisons, but Trillium saisons are phenomenal. Maybe they taste more like an IPA because they are heavily dry hopped. Trillium's sours are the real standout for me. Their NEIPAs are world class, so are their pastry stouts, but the fruited sours are miles beyond other sours. I enjoy an occasional sour, but I could drink Trillium sours every day. Forgot I have a couple left from my last trip to Boston, as I never think to go into the sour section of my basement.mister d wrote: ↑Wed May 13, 2020 11:33 am Yeah, this feels backwards as fuck. I totally get the NEIPA backlash on its own merits. I really like them and the best ones are still my favorite beers these days, but I also need a counter (and am pretty surprised brux IPAs didn't take off at the same time). HOWEVER ... none of the elite New England breweries I can think of are getting by on NEIPAs only; blind taste test you'd shit over Treehouse's stouts and the saison boys (I'm not one) love Trillium's offerings. These aren't the best NEIPA or even IPA breweries, they're the best breweries.
When I think pastry stouts, I think Other Half, Evil Twin, Prairie and Westbrook.
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Re: US Regional Cuisines
It was called Goon.
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Re: US Regional Cuisines
Haven’t seen it! Will withdraw my complaint until I finally do.
I felt aswirl with warm secretions.
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Re: US Regional Cuisines
Below won, dickfuckers.
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Re: US Regional Cuisines
I might change my mind. "Never have Mexican food again" vs. "Never have Italian food again" is a toss-up.
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Re: US Regional Cuisines
Sorry, voting is closed. Can I interest you in some stone crab?Johnny Carwash wrote: ↑Wed May 13, 2020 7:52 pmI might change my mind. "Never have Mexican food again" vs. "Never have Italian food again" is a toss-up.
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Re: US Regional Cuisines
Or Cuban?govmentchedda wrote: ↑Wed May 13, 2020 7:53 pmSorry, voting is closed. Can I interest you in some stone crab?Johnny Carwash wrote: ↑Wed May 13, 2020 7:52 pmI might change my mind. "Never have Mexican food again" vs. "Never have Italian food again" is a toss-up.
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Re: US Regional Cuisines
Or anything from New Orleans?govmentchedda wrote: ↑Wed May 13, 2020 7:53 pmOr Cuban?govmentchedda wrote: ↑Wed May 13, 2020 7:53 pmSorry, voting is closed. Can I interest you in some stone crab?Johnny Carwash wrote: ↑Wed May 13, 2020 7:52 pmI might change my mind. "Never have Mexican food again" vs. "Never have Italian food again" is a toss-up.
Until everything is less insane, I'm mixing weed with wine.
Re: US Regional Cuisines
Go celebrate with some egg noodles and ketchup.
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Re: US Regional Cuisines
I need to lose some lbs. anyway. Less pasta won't kill me.
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Re: US Regional Cuisines
Seriously. What a bunch of Cuntmuppets
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Re: US Regional Cuisines
Lol, enjoy beignets and cornmeal for breakfast every day, losers!
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Re: US Regional Cuisines
The existence of grits alone should give the win to the North.
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Re: US Regional Cuisines
Biscuits and gravy would like a word. Shit, just fucking biscuits would like a word. Gravy can let him handle it.The Sybian wrote: ↑Wed May 13, 2020 8:34 pmThe existence of grits alone should give the win to the North.
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Re: US Regional Cuisines
Yeah wtf. Biscuits belong to the south.govmentchedda wrote: ↑Wed May 13, 2020 8:43 pmBiscuits and gravy would like a word. Shit, just fucking biscuits would like a word. Gravy can let him handle it.The Sybian wrote: ↑Wed May 13, 2020 8:34 pmThe existence of grits alone should give the win to the North.
You know what you need? A lyrical sucker punch to the face.
Re: US Regional Cuisines
Most of “The South” is above the line that whoever did that map created. All that was left was the desert southwest, Texas and the gUlf Coast.
Re: US Regional Cuisines
A couple of minutes of googling is enough to convince me that we have the industries of the north to thank for the leavening agents that made biscuits possible so enjoy your grits.
I felt aswirl with warm secretions.
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Re: US Regional Cuisines
Albuquerque is above the line. Taking "north" gets both.Johnny Carwash wrote: ↑Wed May 13, 2020 7:52 pmI might change my mind. "Never have Mexican food again" vs. "Never have Italian food again" is a toss-up.
You just don't get Hatch chile with your Mexican food.
mister d wrote:Couldn't have pegged me better.
EnochRoot wrote:I mean, whatever. Johnnie's all hot cuz I ride him.
Re: US Regional Cuisines
Absolutely housing maple-blueberry-cheddar lobster rolls right now
he’s a fixbking cyborg or some shit. The
holy fuckbAllZ, what a ducking nightmare. Holy shot. Just, fuck. The
holy fuckbAllZ, what a ducking nightmare. Holy shot. Just, fuck. The
Re: US Regional Cuisines
Also, do Hatch chiles cure cancer or something? Jesus.
he’s a fixbking cyborg or some shit. The
holy fuckbAllZ, what a ducking nightmare. Holy shot. Just, fuck. The
holy fuckbAllZ, what a ducking nightmare. Holy shot. Just, fuck. The
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Re: US Regional Cuisines
You know what you need? A lyrical sucker punch to the face.
Re: US Regional Cuisines
You do know grits and polenta are virtually identical, right?The Sybian wrote: ↑Wed May 13, 2020 8:34 pmThe existence of grits alone should give the win to the North.
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Re: US Regional Cuisines
It ain't no fun if the homies can't have none*.
*Mexican food
*Mexican food
mister d wrote:Couldn't have pegged me better.
EnochRoot wrote:I mean, whatever. Johnnie's all hot cuz I ride him.
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Re: US Regional Cuisines
Shrimp and grits are fucking delicious.
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