this is the one I had ... awful stuff
http://www.lcbo.com/content/dam/lcbo...1280.1280.jpeg
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this is the one I had ... awful stuff
http://www.lcbo.com/content/dam/lcbo...1280.1280.jpeg
I would drink more pumpkin beers over pumphouse blueberry ale :& Attachment 1972
Couldn't remember the name of the Angel's Gate wine I bought last week (which was so good - excellent to pair with strong cheese and/or a nice steak). Stopped by the LCBO to grab another bottle and picked up some Vanilla Porter to have with dinner tonight.
http://img.photobucket.com/albums/v7...ps1945564f.jpg
Was running errands in Etobicoke yesterday and stopped in to Global Cheese on Norseman Ave and picked these up to pair with some of the wine we got on the weekend:
1. Sheep's milk cheese in olive oil (Spain) - our cured sheep cheese in olive oil gives us a special feeling to taste. The strong flavor of cured sheep cheese is highlighted with the unmistakable touch of olive oil. The best raw material, raw sheep's milk and olive oil in a merger that does not lose importance for generations. Tang and defined, and a great aroma characterize this "only cheese".
http://www.elpastor.com/en/sheep-mil...-el-pastor.php
2. Goats Milk Cheese with Natural Flavoring of Honey - made with a drizzle of honey added to pure goat milk for a cashew-like nutty sweetness. Slightly sweet, full of flavor, yet not strong or salty. Easy to slice, grate or cube, wonderful in salads or as a snack with fruit.
3. Aged Creamy Gouda (Holland)
4. Wensleydale with Papaya & Mango (England) - is a hand-made Yorkshire cheese. It is made from milk drawn from cows grazing the sweet limestone pastures on surrounding farms in Upper Wensleydale. This gives the cheese the unique flavor for which it is renowned. The cheese is a fresh, young cheese with a clean, mild, slightly sweet flavor with a honeyed aftertaste. The superb texture of fresh Wensleydale is perfectly complemented by the addition of papaya & apricot.
myf150screw - here are a few reds that we have enjoyed in the past (pair up with some nice cheese like those posted previously for a smooth/creamy finish). We found the Meomi (2013) is better if left open for an hour or so before you drink it (save some for next day as it mellows nicely). The first is the most expensive while the other 3 are uner $20. You'll find them in the Vintages section (selection will vary from store to store):
http://img.photobucket.com/albums/v7...psdb586588.jpg
http://img.photobucket.com/albums/v7...ps25cc3677.jpg
http://img.photobucket.com/albums/v7...ps46523a59.jpg
http://img.photobucket.com/albums/v7...ps592a3257.jpg
:cheers: thanks
Influential crowd here lol
:devilish:
http://http://i1300.photobucket.com/albums/...psd6734915.jpg
Thanks der 92redragtop , this is becoming too frequent lol
Ha ha nice...you planted a seed before I got home so here's what I'm having tonight with one of the bottles we got last weekend. What's the cheese to the right of the brie?
http://img.photobucket.com/albums/v7...ps82264f6e.jpg
At a conference in Whistler BC this week and have been drinking Whiskey Jack Beer. Pretty decent local amber ale.
If you want to make a great Caesar, pick this up at the LCBO. Nice and spicy, with horseradish in the ingredients. Comes with the salt to rim the glass (i did say glass!)
Could get addicted really easy, as I am getting to lazy to mix everything from scratch these days. http://www.crazyuncle.ca/caesar-new/
http://i166.photobucket.com/albums/u...psafb4996d.jpg
That wine event last weekend was fun - we got to 22 of the 24 wineries over the weekend. Food was good too with some interesting food/wine pairing. Tried some toffee/caramel cheese at Stoney Ridge Winery (they have a cheese shop there) - it was so good...would pair nicely with a Late Harvest white (sweet) or a rich red (close to Port).
http://www.20valley.ca/files/2014_Wr...kage_final.pdf
^^ I'm gonna abstain from your posts in this thread until at least 2nd week of December , then ill be back on board ;)
I knew that lol
4th cup of Japanese matcha powder green tea. I feel great!
Dinner: Pasta with chicken in a rose sauce and a nice glass of Ontario red wine
http://img.photobucket.com/albums/v7...psa6ba0322.jpg
http://tapatalk.imageshack.com/v2/14...eda1bd3a08.jpg
So in order to get my BP down I need to drink more water.. But I'm not drinking it plain..lol.. Cause that would be boring...
I'm more of a MiO guy myself. quadrupled my water intake when I started adding MiO.
I have the Mio as well but it doesn't come in grape lol..
Francis Ford Coppola, made some for the greatest Films ever and carried on with an equally high standard at his Vinyard.
Only have a few left from this case, a little dusty from lying down in the cellar, but FFC's take on a Big Bordeaux is excellent after some time.
http://i404.photobucket.com/albums/p...1.jpg~original
FFC FTW!
^^Nice! After 11 years that should be good. Is it a big red for storage that long?
Never looked at that stuff - I use Ribena myself to help with my water intake.
http://img.photobucket.com/albums/v7...ps04ed08c6.jpg
Ugh, just looked at Mio to see whether it's a lower sugar option to Ribena until I saw the ingredients: Propylene glycol (PG), acesulfame potassium and sucralose.
Plus on their website they do not answer the question of whether the colouring comes from ground up insects (a source of some food colouring) - they only confirm no "animal" by-product but stay silent on the use of insects.
Because it comes in several grades, PG has been used for a variety of uses. Industrial grade PG is used as an active ingredient in engine coolants and antifreeze; airplane de-icers; polyurethane cushions; paints, enamels and varnishes; and in many products as a solvent or surfactant. In all fairness, it should be stated that PG was only added to anti-freeze to replace Ethylene Glycol. It had been a problem because dogs often lap up puddles of anti-freeze.
The real question is, does it make a difference which one is used, since it is used in everything from
hydraulic and brake fluid to snack foods?
The answer is: it does and it doesn't. It is a toxin regardless of which strength is used. Propylene Glycol is a form of mineral oil, an alcohol produced by fermentation of yeast and carbohydrates. This gives it the designation of carbohydrate when used in foods.
^^ just drink wine forget the mio and these other grape flavored waters ,... merlot ;)
If you run out of wine I'm sure you can dip into your shaving products they gotts some decent flavors :p
Yah, especially the Chocolate Bourbon and the Bay Rum (actually have 2 versions, one is Calypso Bay Rum)....lol!
Ordered this today:
http://phoenixartisanaccoutrements.c...w-menthol-alum
http://tapatalk.imageshack.com/v2/36...1621c4db05.jpg
Tonight's selection....
http://www.epa.gov/epawaste/conserve...s/antifree.htm
The brine used in some commercial refrigeration systems is an antifreeze mixture; it is typically a water solution of calcium chloride or propylene glycol.
fuck it, better just stop drinking water altogether then, since it is also an ingredient in commercial refrigeration systems.
Now, back on track ... tonight, I was drinking me some of this:
http://www.aspiringgentleman.com/wp-...18_years_b.jpg
Nice!
Attachment 2088
Everything is better at 21.