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Rogue Chipotle Ale
I found this at one of the retailers here so I bought a bottle.
I'll let you know what I think. :^") |
Rogue Chipotle Ale
"Bill Becker" > wrote in message ... >I found this at one of the retailers here so I bought a bottle. > I'll let you know what I think. :^") > Has there ever been a good tasting chili beer that one would want to drink regularly? I talked to a Rogue sales rep at a tasting party and he told me that the Chipotle makes for a "great marinade". |
Rogue Chipotle Ale
"Blake S" > wrote in message k.net... > > "Bill Becker" > wrote in message > ... >>I found this at one of the retailers here so I bought a bottle. >> I'll let you know what I think. :^") >> > > Has there ever been a good tasting chili beer that one would want to drink > regularly? lol. I tried Crazy Ed's crap one time years ago....5 3/4 bottles down the drain. > > I talked to a Rogue sales rep at a tasting party and he told me that the > Chipotle makes for a "great marinade". > That's the best thing he could say about it?? Things look grim. |
Rogue Chipotle Ale
"Bill Becker" > wrote:
> "Blake S" > wrote: >> "Bill Becker" > wrote: >>> I found this at one of the retailers here so I bought a bottle. >>> I'll let you know what I think. :^") >> Has there ever been a good tasting chili beer that one would want >> to drink regularly? > lol. I tried Crazy Ed's crap one time years ago....5 3/4 bottles > down the drain. The Cave Creek Chili Beer? Yeah, that sucked. Luckily, me and a beer buddy found a single bottle and split it, so we only wasted maybe 3/4 of a bottle. But I also knew a guy who would occasionally order it when out drinking, at the end of the night, because it would force him to slow down his drinking. >> I talked to a Rogue sales rep at a tasting party and he told me >> that the Chipotle makes for a "great marinade". > That's the best thing he could say about it?? Things look grim. Well, maybe, but maybe not. I had a bottle a few months ago, and while I don't particularly remember how it tasted, I DO know that I was able to finish it, and generally thought it wasn't that bad. It's not EXCESSIVE like the Cave Creek... -- //*================================================= ===============++ || Russ Perry Jr 2175 S Tonne Dr #114 Arlington Hts IL 60005 || || 847-952-9729 [NEW!] VIDEOGAME COLLECTOR! || ++================================================ ================*// |
Rogue Chipotle Ale
"Bill Becker" > though dead, wrapped in plastic, said
: > I found this at one of the retailers here so I bought a bottle. > I'll let you know what I think. :^") Good stuff, IMO. Like it plenty. As for Cave Creek, let it never be spoken of again. -- ************************************************** *************** Dan Iwerks is to be replaced by Dan Iwerks 2, Electric Boogaloo. The fundamental problem with Solipsism is it makes me responsible for the fact that you're a complete idiot. ************************************************** *************** |
Rogue Chipotle Ale
>>I found this at one of the retailers here so I bought a bottle.
>>I'll let you know what I think. :^") I've actually had a few bottles of this now. I think it's great - an awesome undercurrent of smokey chipotle flavor - a little woody tasting and all coming from a GOOD beer base. Completely unlike crazy Ed's vinegar extravaganza. Put on your duster and spurs and fire up the DVD of The Good The Bad and The Ugly and enjoy! Crazy Ed's isn't even hot (and neither is the Rogue Chipotle) it's just a pickled serrano stuck in a sub-Corona light lager. There is no attempt to make it a chile beer. |
Rogue Chipotle Ale
I had a jalapeņo ale on tap at the Sam Adams brew pub in Philly years ago
that I really loved. Took about 3 days to stop adding huge quantities of methane to the atmosphere. Jon "Blake S" > wrote in message k.net... > > "Bill Becker" > wrote in message > ... > >I found this at one of the retailers here so I bought a bottle. > > I'll let you know what I think. :^") > > > > Has there ever been a good tasting chili beer that one would want to drink > regularly? > > I talked to a Rogue sales rep at a tasting party and he told me that the > Chipotle makes for a "great marinade". > > > |
Rogue Chipotle Ale
>>>Took about 3 days to stop adding huge quantities of methane to the
>>>atmosphere. That was you?!? |
Rogue Chipotle Ale
"Randal" > wrote in
ups.com: >>>I found this at one of the retailers here so I bought a >>>bottle. I'll let you know what I think. :^") > > I've actually had a few bottles of this now. I think it's > great - an awesome undercurrent of smokey chipotle flavor - > a little woody tasting and all coming from a GOOD beer > base. Completely unlike crazy Ed's vinegar extravaganza. > Put on your duster and spurs and fire up the DVD of The > Good The Bad and The Ugly and enjoy! Heh! I would also suggest a Spaten Optimator (or four) and _Cross of Iron_. Leave the pea pattern camo and the PPSh-41 in the closet where they belong. > Crazy Ed's isn't even hot I found it pretty hot. Heat but little flavor. As far as vinegar goes, I found no acetic-ness to it, but then, I haven't had it in years. Wouldn't surprise me, though, given their open fermenters. > (and neither is the Rogue > Chipotle) it's just a pickled serrano stuck in a sub-Corona > light lager. There is no attempt to make it a chile beer. So what's a "chile beer" then? I always figured it was a beer with chile in it, though most attempts don't work very well. I've not had the Rogue, but will look for it. I admit that Rogue fell off of my radar years ago. But chipotle is simply one of my favorite chiles as it is so dang flavorful without the heat that can be difficult to manage with, say, habeneros. Sounds like the Rogue might be good for the ol' Beer Can Chicken Trick. Scott Kaczorowski Long Beach, CA |
Rogue Chipotle Ale
> > > Scott Kaczorowski > Long Beach, CA So is Belmont Brewing company worth a trip? I'll be staying in Ontario for a week next month and was thinking about going there one night. |
Rogue Chipotle Ale
>>So what's a "chile beer" then? I always figured it was a beer
>>with chile in it, though most attempts don't work very well. Good question. I suppose attempting to infuse some kind of chile into the beer as a part of the process, rather than plunking a serrano into a bottle and calling it done. I've had the Wynkoop Brewpub version of a green chile beer and it was outstanding. No heat (green chile aren't typically hot to my taste even barkers) but a wonderful Big Jim or Anaheim type flavor. I think they made a chile infusion and added that to the secondary fermentation. Still, it's not something I would drink more than one glass of. Also it really helps to have a well-made base beer. Crazy Ed's strikes me as a novelty, kind of like a worm in a tequila bottle or something. _Randal |
Rogue Chipotle Ale
"Randal" > wrote in message ups.com... >>>So what's a "chile beer" then? I always figured it was a beer >>>with chile in it, though most attempts don't work very well. > > Good question. > > I suppose attempting to infuse some kind of chile into the beer as a > part of the process, rather than plunking a serrano into a bottle and > calling it done. I've had the Wynkoop Brewpub version of a green chile > beer and it was outstanding. No heat (green chile aren't typically hot > to my taste even barkers) but a wonderful Big Jim or Anaheim type > flavor. I think they made a chile infusion and added that to the > secondary fermentation. Still, it's not something I would drink more > than one glass of. Also it really helps to have a well-made base beer. > Crazy Ed's strikes me as a novelty, kind of like a worm in a tequila > bottle or something. > > _Randal I'm just now opening the bottle of Chipotle... Btw, next time I'm in Ft. Collins, I'll have to try the Coopersmith Sigda's Green Chili |
Rogue Chipotle Ale
"Bill Becker" > wrote in message ... The beer pours a very nice amber with a huge head that settles down after a while but it sticks around right to the end. Good sweet malty smell to it...no hint of any peppers for me. The taste is very malty and then there's a note of "heat" that lingers right through the aftertaste. This is definitely different and pretty well done for what it is, imho, but....I suspect that this style isn't exactly up my alley. ;^) |
Rogue Chipotle Ale
In rec.food.drink.beer Blake S > wrote:
: :> :> :> Scott Kaczorowski :> Long Beach, CA : : So is Belmont Brewing company worth a trip? I'll be staying in Ontario for : a week next month and was thinking about going there one night. : : That's a long drive from Ontario -- the beer is OK -- I've never had anything at Belmont that belw me away but it's never been bad either. Food is quite good. Ambience gets several stars -- you can't beat sitting out on a deck right over the beach even if it's inside the relative quiet of the harbor. If you go during the day you may also catch sight of the large flock of wild Amazon parrots that live in the trees along Belmont Shores. That said, if you're in Ontario, take a shorter drive up to Pasadena... http://www.luckybaldwins.com/mainpage.html (open late) and possibly stop along the way in San Gabriel... http://www.stuffedsandwich.com/beer.htm (closes early) Both are, IMO, better destinations and much closer. -- Bill AT DOT reply to bbenzel adelphia net |
Rogue Chipotle Ale
"Randal" > wrote in
ups.com: >>>So what's a "chile beer" then? I always figured it was a >>>beer with chile in it, though most attempts don't work >>>very well. > > Good question. > > I suppose attempting to infuse some kind of chile into the > beer as a part of the process, rather than plunking a > serrano into a bottle and calling it done. I don't see much of a difference between that and plunking a plug of Fuggles into a keg before bunging it up. Obviously, the ingredients are different, but the process is the same. > Crazy Ed's > strikes me as a novelty, kind of like a worm in a tequila > bottle or something. Agreed. It's just not a very good beer and they could probably achieve the same flavor while leaving the chile itself out. We were at Cave Creek 6 or 7 years ago. Kind of a neat place, actually. More of a compound than a brewery. I was surprised at their use of open fermenters with little other than a mostly- open screen door between them and the Great Unwashed. We had lunch - don't remember if it was any good (I think it was) and a Porter that was a little thin. The waitstaff was pushing the chile beer *hard*. A family of about 8 cleancut people sat near us and the waitron got them to buy a round. Before the bottles showed up I whispered: "Heh! Watch this." There was one young fellow who was going to choke his down, dammit, and he did. But the other 7 took a sip and set it down, not to be touched again. You gotta wonder what the reasoning is behind foisting something on people that they are almost guaranteed to not like. It's not like it's the only beer they make. Scott Kaczorowski Long Beach, CA |
Rogue Chipotle Ale
"Blake S" > wrote in message
nk.net... > So is Belmont Brewing company worth a trip? I'll be staying in Ontario > for a week next month and was thinking about going there one night. As Bill and Scott said, it's not really worth going out of your way for. I enjoy BBC immensely, but it's just as much for the food, the fact it's about three miles down the road from me, and that it's on the water, as it is for the beer. The beer is solidly good. But it's not great, and nothing's ever blown me away there (not that beer always has to blow me away; there's a hell of a lot to be said for people who consistently brew solidly good beer). I know nothing in/of the inland counties, and I am quite blissful in my ignorance of such, so I have no suggestions for your immediate area. Pasadena's a bit of a hike from Ontario, but the options mentioned by others are indeed good. There's a Yard House in Rancho Cucamonga, which is closer than Pasadena, and depending on what part of the country you're coming in from, there may be a lot there that you're not ordinarily able to get. Note that the Yard House rarely has any terribly rare beers, but if you're from the east coast, they'll have a lot that you're not accustomed to seeing. (For locals, it can end up being like cable TV: 150 channels/taps, and nothing interesting on.) -Steve |
Rogue Chipotle Ale
"Steve Jackson" > wrote in
news:b9Zof.4511$l25.2814@trnddc03: > I know nothing in/of the inland counties, and I am quite > blissful in my ignorance of such, Not too much going on out there I'll admit, but I'm tellin' ya, Main Street in Corona is NOT A BAD PLACE. Riverside Brewing Co. used to be worth the trip, and we still stop there on the way back from infrequent trips to Arizona. Not sure what happened to these folks, but the result is pretty sad, especially given their early success. How you screw something like this up in a UC town with ~22k students... It's no Prescott Brewing Co., but it generally comes up at about the right time in the drive for us. PH Woods in Moreno Valley doesn't suck if you can get past the off-the-rack Clam Jumper/Chilis decor. I've heard good things about the Falconer in Redlands, though I've never been. > so I have no suggestions > for your immediate area. So why are you posting? > Pasadena's a bit of a hike from > Ontario, Blah. Actually, I wish Blake would tell us what he's after. If he's a brewpub bagger, Long Beach would not be a bad place to drive to from Ontario. In geographic order coming in from the 71 to 91: Main Street, BJ's, BBC, Rock Bottom, San Pedro Brewing Co., Red Car, Redondo Beach BC, Manhattan Beach BC, cheapest local hotel possible. If he's looking for West Coast beers, I'd have him stay away from Lucky Baldwin's and strongly suggest Naja's. Etc. So you're home today. And we're not at Cafe Boogaloo 'cause why? Scott Kaczorowski Long Beach, CA |
Rogue Chipotle Ale
> Sounds like the Rogue might be good for the ol' Beer Can Chicken > Trick. > *I suggest you transfer it to a can first. |
Rogue Chipotle Ale
"Scott Kaczorowski" > wrote in message ... > "Steve Jackson" > wrote in > news:b9Zof.4511$l25.2814@trnddc03: > >> I know nothing in/of the inland counties, and I am quite >> blissful in my ignorance of such, > > Not too much going on out there I'll admit, but I'm tellin' > ya, Main Street in Corona is NOT A BAD PLACE. > > Riverside Brewing Co. used to be worth the trip, and we still > stop there on the way back from infrequent trips to Arizona. > Not sure what happened to these folks, but the result is > pretty sad, especially given their early success. How you > screw something like this up in a UC town with ~22k > students... It's no Prescott Brewing Co., but it generally > comes up at about the right time in the drive for us. > > PH Woods in Moreno Valley doesn't suck if you can get past > the off-the-rack Clam Jumper/Chilis decor. > > I've heard good things about the Falconer in Redlands, though > I've never been. > >> so I have no suggestions >> for your immediate area. > > So why are you posting? > >> Pasadena's a bit of a hike from >> Ontario, > > Blah. > > Actually, I wish Blake would tell us what he's after. If > he's a brewpub bagger, Long Beach would not be a bad place to > drive to from Ontario. In geographic order coming in from > the 71 to 91: Main Street, BJ's, BBC, Rock Bottom, San Pedro > Brewing Co., Red Car, Redondo Beach BC, Manhattan Beach BC, > cheapest local hotel possible. > > If he's looking for West Coast beers, I'd have him stay away > from Lucky Baldwin's and strongly suggest Naja's. > The only thing I was after was a trip to the Belmont Brewing Company. I've been to many of the others that you've mentioned, but not Main Street. I've got some friends living in Norco so maybe I'll check it out next time. Coming from the Northwest, I'm surprised how far one has to travel in the Southland for good beer. I did have one of the Belmonts on tap at another pub, and it was tasty (something red, but can't remember the name exactly). I was hoping that the Belmont was more of a hopheads hangout (as opposed to Rock Bottom, Gordon Bierch, Taps etc.). Surprisingly, I've found the BJ's (at least the one in West Covina), to brew better better beer than the ones up here in Oregon (IMO). It's also strange to me that BJ's is always packed in West Covina/Arcadia, but up here they're better known as an also-ran brewpub that's not on the radar of most beer enthusiasts. The food at BJ's is pretty good though (especially the buffalo chicken pizza). |
Rogue Chipotle Ale
"Blake S" > wrote in message
k.net... > Coming from the Northwest, I'm surprised how far one has to travel in the > Southland for good beer. One has to travel far for everything here. Of course, you're comparing one of the most beer-saturated regions of the country to one that's, well, not. > I did have one of the Belmonts on tap at another pub, and it was tasty > (something red, but can't remember the name exactly). I was hoping that > the Belmont was more of a hopheads hangout (as opposed to Rock Bottom, > Gordon Bierch, Taps etc.). BBC brews very nicely balanced beers. It's not the place to go for an overload of hops by any stretch. Locally, to be honest, I'm not sure which brewpubs I would put in that camp, actually. > Surprisingly, I've found the BJ's (at least the one in West Covina), to > brew better better beer than the ones up here in Oregon (IMO). It's also > strange to me that BJ's is always packed in West Covina/Arcadia, but up > here they're better known as an also-ran brewpub that's not on the radar > of most beer enthusiasts. The food at BJ's is pretty good though > (especially the buffalo chicken pizza). Eh. BJ's has never impressed me. They're not bad, and they do have a couple rather nice beers. The food's OK, as long as one steers well clear of the pizza (and that's without getting into my customary rant about how there's nothing remotely Chicago-style about the stuff). -Steve |
BJ's and Pizza
"Steve Jackson" > wrote in
news:ks4qf.5587$vJ4.1985@trnddc07: > "Blake S" > wrote in message > k.net... > BBC brews very nicely balanced beers. It's not the place to > go for an overload of hops by any stretch. Locally, to be > honest, I'm not sure which brewpubs I would put in that > camp, actually. Or really big beers, neither. Pizza Port is the only place that comes to mind that fits both bills consistently. Of course, it's hardly in the area under discussion. Frankly, Blake, if you've not been, it might be worth the 125-mile (one- way) drive from Ontario. And I mean that. It just might be worth it. In any case...Makes me all the more grateful for places like Boogaloo and Father's Office (the latter of which is becoming more and more of a nightmare - a victim of its own success). >> Surprisingly, I've found the BJ's (at least the one in >> West Covina), to brew better better beer than the ones up >> here in Oregon (IMO). Hmm. That shouldn't be. BJ's is not like Rock Bottom in that (my understanding is that) they don't give the local brewers too much leeway 'cept for the Beer(s) of the Month. Alex Puchner told me once that he spends a lot of time traveling to insure consistency. >> It's also strange to me that BJ's >> is always packed in West Covina/Arcadia, but up here >> they're better known as an also-ran brewpub I think they make a good beer. I particularly like the Tatonka Stout. And The Commander would kill you for the last pint of their Porter on the planet. But the fact that they're packed (try the one in Brea sometime) has less to do with the beer and more to do with atmosphere, location, and food. And the service is almost always good. And I have to say: "Up there" includes such things as Tugboat. And Widmer is an also-ran if ever there was one. Oh yeah...and Hart/Pyramid, and McMenamins, and... You's got WAY more Culture than we do, and Oregon is one of the few places that can support a beer-only, small brewpub that caters to beer geeks. Witness Lucky Lab - Hard to find, not so hot part of town, still in business after at least a decade (?) But I think there's a legitimate place for chains. If the excremental Chili's can rule every mall and off-ramp, then BJ's is ****ING FABULOUS. >> that's not on >> the radar of most beer enthusiasts. Frane (and Brools?) has had nice things to say about them in the distant past. >> The food at BJ's is >> pretty good though (especially the buffalo chicken pizza). I like the chowder. I don't know (or care) if it's "real" New England style or not. LOTS o' clams and it is to my liking. > Eh. BJ's has never impressed me. They're not bad, and they > do have a couple rather nice beers. The food's OK, as long > as one steers well clear of the pizza (and that's without > getting into my customary rant about how there's nothing > remotely Chicago-style about the stuff). And yet, you just had to sneak that in... Dunno about Chicago style pizza. I suspect your view is based on your direct and somewhat nostalgic experience and is therefore far too narrow to be useful to most people. I think the pizza at BJ's is good, but perhaps not excellent. Chicago (pronounced "Chikwago" if I'm not mistaken) style pizza...maybe not. But what do you call it? BJs Style? They're so insanely successful they could probably switch to Babyshit Style Pizza ("And You WILL Wipe Your Own Bottom.") I'm also guessing there's variation (and therefore the subject of endless discussion) in Chicago itself. Just a guess. I saw some guy on the Food Channel one night and he claimed the business he inherited (don't remember the name because I don't care) invented Chicago style pizza. And then he made one. "Gotta put the cheese down first. A *real* Chicago style pizza starts with cheese, *then* the sauce." Looked like New York style to me with bigger crust and covert cheese. Did it look like a BJ's pizza? Not even sort of. Haven't had a "real" Chicago pizza, so I will reserve opinion (for a change), but I do think that BJ's makes a good pizza no matter what the label. I'll take one over that California Pizza Kitchen nonsense any day. And the Pizzookies are genius. How 'bout another one: The Philly cheesesteak (disclaimer: I've never been to Pat's or Geno's). There's a reason you can't get a "real" Philly cheesesteak outside of, what?, two venues at the source? It's just a stupid ****ing mess of a sandwich. Not a hard sandwich to make - give me 30 minutes notice and I'll whip one up for you. And yeah, I can. I'll have to go scare up the ribeye, Cheese Whiz, and "Italian" roll (I suspect Italians have the same opinion of Geno's roll as you do about BJ's pizza). Onions I have, and it seems to me that they should be required rather than optional. The roll *might* be the only thing that gives me trouble. While there's certainly something to be said for a mess of a meat'n'cheese sandwich, I'd rather have some green crunchy stuff, perhaps some garlic, real cheese, tomatoes - sure, habenero sauce, etc. on mine. And I'd rather not have to bend over to eat it 'cause I just don't care for that position. So, here's another example of something that doesn't translate well (IMO) and yet is successful locally. Fine. But to your point: One ought not call Heineken a Belgian Tripel. And you should stop snivelling/whinging/whining about BJ's pizza. Scott Kaczorowski Long Beach, CA |
BJ's and Pizza
In rec.food.drink.beer Scott Kaczorowski > wrote:
: : How 'bout another one: The Philly cheesesteak (disclaimer: I've never : been to Pat's or Geno's). There's a reason you can't get a "real" : Philly cheesesteak outside of, what?, two venues at the source? It's : just a stupid ****ing mess of a sandwich. Not a hard sandwich to make - : give me 30 minutes notice and I'll whip one up for you. And yeah, I : can. I'll have to go scare up the ribeye, Cheese Whiz, and "Italian" : roll (I suspect Italians have the same opinion of Geno's roll as you do : about BJ's pizza). Onions I have, and it seems to me that they should : be required rather than optional. The roll *might* be the only thing : that gives me trouble. : Cheese Whiz is a relatively recent addition, done to maximize profits now that Fulufia has become a tourist destination. When I was living there it was never evan an option on a decent steak and certainly was never the default. The places on South St. started that crap. A real steak is made with provolone. You also need to slice the meat while it's frozen in order to get the right consistency. The roll is probaly not all that hard, some neighborhood places use standard deli hard rolls (unseeded) and it works. The gold standard for the roll is made by Amoroso's. The other item of note at the truly great neighborhood places is, of course, the peppers -- you need an assortment of peppers on the counter -- the standard italian cherry peppers both whole and sliced, pepperoncini, fried sweet green peppers, red devils, chile sauce -- it all belongs and needs to be there for you to add yourself. Also, tomato sauce, fried onions and mushrooms are frequently chosen options. Pat's and Geno's don't come close to being great steaks -- they're OK. That said, a trip to the original Pat's on Passyunk Ave. at 2:30 AM is something anyone visiting Fulufia should plan for. There are dozens, hell maybe hundreds of little places that still make a really good steak. Everyone has a favorite. If you ever get out there I suggest you make it out to Walnut Lane and Henry Ave. and have a steak at D'Allesandro's. Follow it up with a trip aound the corner to "The Custard Stand" at Ridge and Richter for dessert. There's a small chain called "Philly's Best" up in your neck of the woods -- they have a pretty good simulation going barring the poor selection of peppers -- just ask for provolone instead of whiz and you'll get a decent steak on an Amoroso's roll (flown in daily). They have TastyCakes and Frank's Sodas (get a Black Cherry or Cream with your steak). -- Bill AT DOT reply to bbenzel adelphia net |
BJ's and Pizza
"Scott Kaczorowski" > wrote in message
> How 'bout another one: The Philly cheesesteak (disclaimer: I've never > been to Pat's or Geno's). There's a reason you can't get a "real" > Philly cheesesteak outside of, what?, two venues at the source? It's > just a stupid ****ing mess of a sandwich. Not a hard sandwich to make - > give me 30 minutes notice and I'll whip one up for you. And yeah, I > can. I'll have to go scare up the ribeye, Cheese Whiz, and "Italian" > roll (I suspect Italians have the same opinion of Geno's roll as you do > about BJ's pizza). Onions I have, and it seems to me that they should > be required rather than optional. The roll *might* be the only thing > that gives me trouble. > > While there's certainly something to be said for a mess of a > meat'n'cheese sandwich, I'd rather have some green crunchy stuff, > perhaps some garlic, real cheese, tomatoes - sure, habenero sauce, etc. > on mine. And I'd rather not have to bend over to eat it 'cause I just > don't care for that position. So, here's another example of something > that doesn't translate well (IMO) and yet is successful locally. Fine. So frickin' wrong. Who said it was an "Italian" roll? Maybe the folks who buy them at Sarcone's in the "Italian Market" on 9th Street? It's a steak roll, or maybe you use a hoagie roll. It's like michigan rolls in Plattsburgh: you cannot get 'em like that anywhere else. Everything is NOT better with garlic on it, and all that other shit is just wrong, belongs on a hoagie. If you put all that shit on it, it is no longer a cheesesteak. If you let it sit for more than 15 minutes, it is no longer a cheesesteak. As for the reason you can't get a real Philly cheesesteak more than 50 miles from Philadelphia (my experience, and anyone who says you can only get them at Pat's or Geno's is working for the city tourism board), it's because everyone who makes them farther away than that ****s 'em up. Why? I don't know. Maybe it's because of a lack of respect, maybe it's because they keep thinking of ways to make them "better," maybe it's because they try to make them cheaper, maybe it's because they don't have the right kind of grill or the right kind of technique or the right kind of tools. But I have never had a cheesesteak that was worth a shit that was made more than about 60 miles from Center City, and I only say that because there's a place in Lancaster, PA, that makes an uncannily good one, and there's some good places down the shore. North? South? They don't get it. I ordered a cheesesteak one time in upstate PA, I got a jeezly hot dog bun, chunks of beef and lamb, green bell peppers, and mint. ****ing MINT! The reason you can't get a good cheesesteak outside of this area is because everyone thinks they know so much. Fine. Whatever. Now...about the roast pork and greens sammich...From that, you guys really don't know. What about spiedies? Beef on weck? Michigans? Any of you *******s think you can make THEM where you live? Jesus wept. -- Lew Bryson "GOOD or SHITE?" -- Michael Jackson, "Thriller", 1982 www.lewbryson.com |
BJ's and Pizza
Lew Bryson > wrote:
>Now...about the roast pork and greens sammich...From that, you guys really >don't know. > >What about spiedies? Beef on weck? Michigans? Any of you *******s think you >can make THEM where you live? As a matter of fact, yes. I can make them all.... only BETTER. I eat them along with my BETTER THAN FRICKIN' WESTMALLE HOMEBREW!!1!!11! Happy holidays to the lot o' you. -- Joel Plutchak "Too often, our cultural emphasis on freedom and individual plutchak@[...] rights gets taken to the extreme, becoming a kind of selfish entitlement that undermines our ability to function as a civil community. |
BJ's and Pizza
"Lew Bryson" > channeled Nik on 21 Dec:
> As for the reason you can't get a real Philly cheesesteak more > than 50 miles from Philadelphia (my experience, and anyone who > says you can only get them at Pat's or Geno's is working for the > city tourism board), it's because everyone who makes them > farther away than that ****s 'em up. Why? I don't know. Maybe > it's because of a lack of respect, maybe it's because they keep > thinking of ways to make them "better,"... I agree with this statement. That said, Chink's made the best, most politically incorrect Philly Cheese I've had the pleasure of eating while staring at the hired help. > What about spiedies? Beef on weck? Michigans? Any of you > *******s think you can make THEM where you live? Where my mom lives, yes. Where your mom lives, yes. How ****ing hard is it to make a spiedie? Jeebus. Some things need to die off, though, like beef on weck. Witzel |
BJ's and Pizza
"Scott Kaczorowski" > wrote in message
... > Pizza Port is the only place that comes to mind that fits both bills > consistently. Of course, it's hardly in the area under discussion. > Frankly, Blake, if you've not been, it might be worth the 125-mile (one- > way) drive from Ontario. And I mean that. It just might be worth it. There's the one in San Clemente now. So, probably only like 100, 125 miles round-trip. > In any case...Makes me all the more grateful for places like Boogaloo > and Father's Office (the latter of which is becoming more and more of a > nightmare - a victim of its own success). "No one ever goes there anymore. It's too crowded." - Yogi Berra > Dunno about Chicago style pizza. I suspect your view is based on your > direct and somewhat nostalgic experience and is therefore far too narrow > to be useful to most people. No, it's based on the fact that BJ's and the likes of Lou Malnatti's, Geno's East, etc. have absolutely nothing in common other than the presence of some cheese, some tomato sauce, and some sort of thing involving flour underneath it all. > > I think the pizza at BJ's is good, but perhaps not excellent. Chicago > (pronounced "Chikwago" if I'm not mistaken) style pizza...maybe not. > But what do you call it? BJs Style? Standard faux "Chicago" style. It's not much different than the wrong way I've seen so-called Chicago pizza done all over the place. Seriously, it's just as bad, if not worse, than places all over the country serving "Philly" cheesesteaks involving green peppers and Swiss cheese, two ingredients that can't even be found in any of the cheesesteak places I've been to in Philly. > I'm also guessing there's variation (and therefore the subject of > endless discussion) in Chicago itself. Just a guess. There is. For instance, Lou Malnatti's has more of a pastry-style crust, while Geno's does a polenta crust. And Giardano's does a stuffed pie. But there is one thing pretty constant: it's not a big, doughy, gloppy crust like BJ's. Chicago pizza crust is actually fairly thin. The deep dish comes with lots of sauce and lots of cheese. Lots of cheese. > I saw some guy on the Food Channel one night and he claimed the business > he inherited (don't remember the name because I don't care) invented > Chicago style pizza. And then he made one. "Gotta put the cheese down > first. A *real* Chicago style pizza starts with cheese, *then* the > sauce." Sounds about right. > Looked like New York style to me with bigger crust and covert > cheese. The curst is most comporable to a pie crust. As in an apple pie or the like. Deep sides, but not thick. There are a lot of variations on the crust, as noted above, but the template doesn't vary much. > Did it look like a BJ's pizza? Not even sort of. My point exactly. > Haven't had > a "real" Chicago pizza, so I will reserve opinion (for a change), but I > do think that BJ's makes a good pizza no matter what the label. And see, even there, I don't really agree. Then again, I haven't found good pizza at all in southern California yet. Just some acceptable pizza, as well as some truly attrocious pizza (like one place down the street from me). > How 'bout another one: The Philly cheesesteak (disclaimer: I've never > been to Pat's or Geno's). There's a reason you can't get a "real" > Philly cheesesteak outside of, what?, two venues at the source? Lot's of cheesesteak places other than Pat's and Geno's. > It's > just a stupid ****ing mess of a sandwich. Not a hard sandwich to make - > give me 30 minutes notice and I'll whip one up for you. And yeah, I > can. I'll have to go scare up the ribeye, Cheese Whiz, and "Italian" > roll (I suspect Italians have the same opinion of Geno's roll as you do > about BJ's pizza). Onions I have, and it seems to me that they should > be required rather than optional. The roll *might* be the only thing > that gives me trouble. Find me some white American cheese, and we'll talk. Or, hell, I'll take you up to Burbank, and we'll go to a place that people I knew who grew up near Philly swear is the best, most authentic cheesesteak they've had outside of Philly. > But to your point: One ought not call Heineken a Belgian Tripel. And > you should stop snivelling/whinging/whining about BJ's pizza. Only when you stop snivelling/whinging/whining about In 'N Out Burger. Every bit as bad and over-rated as you think they are, that's what I think of BJ's pizza. -STeve |
BJ's and Pizza
"Bill Benzel" > wrote in message
... > A real steak is made with provolone. From my understanding from people who grew up around Philly, it's not provolone. It's white American. > There's a small chain called "Philly's Best" up in your neck of the > woods -- they have a pretty good simulation going barring the poor > selection of peppers -- just ask for provolone instead of whiz and > you'll get a decent steak on an Amoroso's roll (flown in daily). I've had theirs. Wasn't terribly impressed. Best I've had in LA (and the one praised by my Philly friends) is South Street in Burbank (great ices, too). (South Street, incidentally, is down the street about two miles from a different place in Burbank whose name escapes me that does a pretty good - and accurate - Chicago-sytle Italian beef, as well as proper Chicago hot dogs.) -Steve |
BJ's and Pizza
"Lew Bryson" > wrote in
t: > "Scott Kaczorowski" > wrote in message >> How 'bout another one: The Philly cheesesteak > > As for the reason you can't get a real Philly cheesesteak > more than 50 miles from Philadelphia I said: "So, here's another example of something that doesn't translate well (IMO) and yet is successful locally. Fine." But...I'd like to know that, too, because I find it impossible to believe that an authentic <anything> can't possibly be made more than 60 miles from The Source. Hell, I believe you can get fugu in Los Angeles, and I know you can get perfectly authentic Hawaiian at Bruddah's in Gardena (they even have musubi fer g'ness sake). And apparently you can get a pretty good cheesesteak in Burbank. Those at 60+ miles are not to your liking/tastes because the tastes in those areas are different from yours. The same thing as with Steve's Chicago style pizza. It's a regional/local thing. That's all. Has nothing to do with grill manufacturers, or how the beef is treated 30 seconds before they're offed, or whether or not the onions are sliced under a black light, or what the expiration date on the Whiz is, or... The market may not demand It in a certain place, so It is either different or rare. I am *SO* going to take your ****ing miserable hide to Lares and El Tepeyac if you ever haul your miserable ****ing hide out this way. (And maybe La Golondrina and maybe even El Mercado in Boyle Heights. The gorditas...you will want to rub my feet in gratitude and I will let you.) > What about spiedies? Marinated bits of meat on a skewer...What's the word I'm looking for?...shish-ka-something, I think. > Beef on weck? Roast beef sandwich without produce? What? Is the roll The Thing? > Michigans? Whats? Dude! Get some salad in your life. Seriously. > Any of you > *******s think you can make THEM where you live? Of course I can. Can't you? Or are the rolls treated like narcotics outside of 60 miles? It's steak on a roll. That's ALL it is. Peppers, Whiz, mushrooms...whatever. Sounds really tough to make to me. Dang near ****ing impossible in fact. My mind reels at the complexity of such a thing... Scott Kaczorowski Long Beach, CA |
BJ's and Pizza
"Steve Jackson" > wrote in
news:%Otqf.44539$CL.30605@trnddc04: > "Scott Kaczorowski" > wrote in message > ... > >> I saw some guy on the Food Channel one night and he >> claimed the business he inherited (don't remember the name >> because I don't care) invented Chicago style pizza. And >> then he made one. "Gotta put the cheese down first. A >> *real* Chicago style pizza starts with cheese, *then* the >> sauce." > > Sounds about right. And I should have mentioned the crust. By "big" I meant tall, not thick. >> Haven't had >> a "real" Chicago pizza, so I will reserve opinion (for a >> change), but I do think that BJ's makes a good pizza no >> matter what the label. > > And see, even there, I don't really agree. Then again, I > haven't found good pizza at all in southern California yet. I'll be darned. I subscribe to the "pizza is like sex" theory: Even bad pizza is not really all that bad. (Try Spinelli's at Los Coyotes and Spring.) > Find me some white American cheese, and we'll talk. There's no difference in taste. Find it yourself. Oh yeah, and I'm pretty sure I've seen the Land'o'Lakes version at the local Pavilions. Willing to be wrong about that, but then, I fail to see how it matters. Geez...Whiz, American cheese... > Or, hell, I'll take you up to Burbank, and we'll go to a > place that people I knew who grew up near Philly swear is > the best, most authentic cheesesteak they've had outside of > Philly. Deal. But only if they are originally from inside the 60 mile limit. >> But to your point: One ought not call Heineken a Belgian >> Tripel. And you should stop snivelling/whinging/whining >> about BJ's pizza. > > Only when you stop snivelling/whinging/whining about In 'N > Out Burger. It's just not a great burger. It just isn't. And I STILL don't understand how the burger can be the subject of legend, but the flacid and undercooked fries are on the verge of being pointless. > Every bit as bad and over-rated as you think > they are, that's what I think of BJ's pizza. Your wonrngering, giggy. Scott Kaczorowski Long Beach, CA |
BJ's and Pizza
"Joel" > wrote in message
... > Lew Bryson > wrote: >>What about spiedies? Beef on weck? Michigans? Any of you *******s think >>you >>can make THEM where you live? > > As a matter of fact, yes. I can make them all.... only BETTER. > I eat them along with my BETTER THAN FRICKIN' WESTMALLE HOMEBREW!!1!!11! Oh. Well. YOU. That's a different kettle o' squid, in't it? > Happy holidays to the lot o' you. Happy homebrewin'. -- Lew Bryson "GOOD or SHITE?" -- Michael Jackson, "Thriller", 1982 www.lewbryson.com |
BJ's and Pizza
"Dave Witzel" > wrote in message
> "Lew Bryson" > channeled Nik on 21 Dec: >> As for the reason you can't get a real Philly cheesesteak more >> than 50 miles from Philadelphia (my experience, and anyone who >> says you can only get them at Pat's or Geno's is working for the >> city tourism board), it's because everyone who makes them >> farther away than that ****s 'em up. Why? I don't know. Maybe >> it's because of a lack of respect, maybe it's because they keep >> thinking of ways to make them "better,"... > > I agree with this statement. That said, Chink's made the best, most > politically incorrect Philly Cheese I've had the pleasure of eating > while staring at the hired help. Did I tell you we went back there after a Grey Lodge session back in September? And got a chocolate milkshake? And even Cathy admitted that the scenery was exceptional. Ah..... >> What about spiedies? Beef on weck? Michigans? Any of you >> *******s think you can make THEM where you live? > > Where my mom lives, yes. Where your mom lives, yes. How ****ing > hard is it to make a spiedie? Jeebus. My mom can't make spiedies worth a damn. Your mom can't even get fried eggs right. The simplest things...get ****ed up the most. I ought to get that dumbass who put the mint in my cheesesteak to start making spiedies, tell him they're cheesesteaks. That might work. > Some things need to die off, though, like beef on weck. You only say this because you've never been to Schwabl's, you total ass. Go. Then tell me how beef on weck must die. You'll cry as you apologize. (Seriously, go between Thanksgiving and St. Pat's so you can get a hot Tom & Jerry, it's to die for.) Schwabl's made me a believer. They've been making weck since the 1840s. Before I went to Schwabl's, weck was just a beef sandwich with a weird roll. Now it's a constant low-level hardon in the back of my brain that keeps telling me to go to freaking Buffalo and get juicy rare red meat on a salt-crunchy roll slopped up with beefy blood. Imagine my shame. It's ruined my life, but I love it. I want one. Want it now. -- Lew Bryson "GOOD or SHITE?" -- Michael Jackson, "Thriller", 1982 www.lewbryson.com |
BJ's and Pizza
"Scott Kaczorowski" > wrote in message
> "Lew Bryson" > wrote in >> As for the reason you can't get a real Philly cheesesteak >> more than 50 miles from Philadelphia > Those at 60+ miles are not to your liking/tastes because the > tastes in those areas are different from yours. The same > thing as with Steve's Chicago style pizza. It's a > regional/local thing. That's all. Has nothing to do with > grill manufacturers, or how the beef is treated 30 seconds > before they're offed, or whether or not the onions are sliced > under a black light, or what the expiration date on the Whiz > is, or... > > The market may not demand It in a certain place, so It is > either different or rare. Now THAT is the first thing you've said that makes sense. That's effing brilliant. Explains the spiedie thing, too. People outside of the 60 mile radius are JUST TOO STOOPID to like cheesesteaks. Right! > I am *SO* going to take your ****ing miserable hide to Lares > and El Tepeyac if you ever haul your miserable ****ing hide > out this way. (And maybe La Golondrina and maybe even El > Mercado in Boyle Heights. The gorditas...you will want to > rub my feet in gratitude and I will let you.) Cool by me. I LOVE regional specialities. I just hate it when people try to reproduce mine and **** it up. >> Beef on weck? > > Roast beef sandwich without produce? What? Is the roll The > Thing? No. It's ALL the thing. It's Beef Zen. >> Michigans? > > Whats? > > Dude! Get some salad in your life. Seriously. I have salad. Beats the hell out of me why anyone would wax rhapsodic about it. When I came back from a week of pork and weisswurst and cheese and eggs in Bavaria, I ate a LOT of salad. And tomatoes, just sliced and drizzled with balsamic. And fungus. But I also had chicken, and it was GOOD. >> Any of you >> *******s think you can make THEM where you live? > > Of course I can. Can't you? Or are the rolls treated like > narcotics outside of 60 miles? No, they just turn to shite. It's all linked to Heisenberg. > It's steak on a roll. That's ALL it is. Peppers, Whiz, > mushrooms...whatever. Sounds really tough to make to me. > Dang near ****ing impossible in fact. My mind reels at the > complexity of such a thing... Finally. Honesty. Thank God for sweet reason. That's like saying Glenfarclas 105 is just malt and water in a bottle. -- Lew Bryson "As for talking shit in this NG, Lew, you're the undisputed king, and that's no SHITE." -- Bob Skilnik, 1/31/02 www.lewbryson.com |
BJ's and Pizza
In rec.food.drink.beer Scott Kaczorowski > wrote:
:> :> Only when you stop snivelling/whinging/whining about In 'N :> Out Burger. : : It's just not a great burger. It just isn't. And I STILL : don't understand how the burger can be the subject of legend, : but the flacid and undercooked fries are on the verge of : being pointless. : Next time you get dragged to an In 'N Out against your will ask them to make your burger "animal style." It's an improvement. The fries are definitely not worth touching. The buns are not great either. But if I'm being dragged to a fast food parlor I's still prefer to be dragged to an In 'N Out than a Jack, McD, BK or Wendy's. I'll kick and scream bloody murder before you get me across the threshold of those places. I may have to go to a Jack this year, order three combos and throw them in the trash. I want the balls. -- Bill AT DOT reply to bbenzel adelphia net |
Rogue Chipotle Ale
"Douglas W. Hoyt" > wrote in message
... > >>>Took about 3 days to stop adding huge quantities of methane to the > >>>atmosphere. > > That was you?!? > Yep, the Atlantic ocean rose 3" 'cause of the global warming. |
BJ's and Pizza
"Bill Benzel" > wrote in message news:43ac14da$0$8468
> I may have to go to a Jack this year, order three combos and throw them > in the trash. I want the balls. Y'know, you might wanna think about what that looks like to the rest of us. -- Lew Bryson "As for talking shit in this NG, Lew, you're the undisputed king, and that's no SHITE." -- Bob Skilnik, 1/31/02 www.lewbryson.com |
BJ's and Pizza
In rec.food.drink.beer Lew Bryson > wrote:
: "Bill Benzel" > wrote in message news:43ac14da$0$8468 :> I may have to go to a Jack this year, order three combos and throw them :> in the trash. I want the balls. : : Y'know, you might wanna think about what that looks like to the rest of us. : Lew, is there no Jack In The Box advertising in the East??? http://www.jackinthebox.com/index2.php Three of 'em -- high kitsch -- put 'em on yer antenna or use 'em to decorate yer Christmas tree. -- Bill AT DOT reply to bbenzel adelphia net |
BJ's and Pizza
"Bill Benzel" > wrote in message news:43ac5c28$0$8452
> In rec.food.drink.beer Lew Bryson > wrote: > : "Bill Benzel" > wrote in message news:43ac14da$0$8468 > :> I may have to go to a Jack this year, order three combos and throw them > :> in the trash. I want the balls. > : > : Y'know, you might wanna think about what that looks like to the rest of > us. > > Lew, is there no Jack In The Box advertising in the East??? If there weren't no movies and TV-vision, or e.coli infections, we wouldn't never have heard of Jack in the Box. But don't yew feel bad fer us'ns. Yew got Yuengling out by yew? No, but yew done heard of it, ain't yew? Durn right. That's cuz Yuengling is real quality. Now that I eddicated yew-all, I'm gonna go back to rockin' my chair and smokin' my corncob, by crackee. -- Lew Bryson Their clothes are weird, their music sucks and they drink malternatives. And now you tell me they probably don't think Sierra Nevada is cool? This is what the passage of years does to you: It makes everyone around you more stupid. -- Michael Stewart 6/24/02 www.lewbryson.com |
BJ's and Pizza
In rec.food.drink.beer Lew Bryson > wrote:
: "Bill Benzel" > wrote in message news:43ac5c28$0$8452 :> In rec.food.drink.beer Lew Bryson > wrote: :> : "Bill Benzel" > wrote in message news:43ac14da$0$8468 :> :> I may have to go to a Jack this year, order three combos and throw them :> :> in the trash. I want the balls. :> : :> : Y'know, you might wanna think about what that looks like to the rest of :> us. :> :> Lew, is there no Jack In The Box advertising in the East??? : : If there weren't no movies and TV-vision, or e.coli infections, we wouldn't : never have heard of Jack in the Box. But don't yew feel bad fer us'ns. Yew : got Yuengling out by yew? No, but yew done heard of it, ain't yew? Durn : right. That's cuz Yuengling is real quality. Now that I eddicated yew-all, : I'm gonna go back to rockin' my chair and smokin' my corncob, by crackee. : Ah dew recall when Ah thunk Yuengling Porter was one of the best 'Merikkin beers I ever had. That wuz right about the time Ah discovered a place called Khyber Pass down on Two Street -- the bartender at lunchtime was a dude name o' Chris and he dun turned me on to that there Eye Pee Ay from Yards -- he 'splayned it wuz dry-hopped in the keg and told me Ah had to come back every day cuz it wuz a'changin' right there in the keg and would smell and taste even better tomorrow. -- Bill AT DOT reply to bbenzel adelphia net |
BJ's and Pizza
In rec.food.drink.beer Bill Benzel > wrote:
: : I may have to go to a Jack this year, order three combos and throw them : in the trash. I want the balls. : It occurred to me that I had an alternative to trashing the food so I popped into the local Jack, asked the lady bhind the register if I could fund some meals for people who needed them, told her all I wanted was to keep the balls. She did it for me. -- Bill AT DOT reply to bbenzel adelphia net |
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