S3:18 - Suburbia Edition

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Re: S3:18 - Suburbia Edition

Postby BayouShine » Fri Apr 27, 2018 3:23 pm

distiller_dresden wrote:What the hell is a snowball?

Snowballs are finely shaved ice with a flavored simple syrup added to it. Really popular down here with it's too hot to be productive outside.
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Re: S3:18 - Suburbia Edition

Postby BayouShine » Fri Apr 27, 2018 3:27 pm

panikry83 wrote:
BayouShine wrote:Speaking of menus and all...

What do you guys want to munch on from cajun land this year?


That gumbo was pretty amazing, last year.

I'm bringing something other than boudin. Maybe another type of gumbo, not sure. I want to bring something that you won't be able to find in any of those "Cajun" restaurants.
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Re: S3:18 - Suburbia Edition

Postby distiller_dresden » Fri Apr 27, 2018 3:47 pm

Ah mystery solved! And so much for maque choux I guess, oh well... Corn seemed a good fit for a meeting of us too.
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Re: S3:18 - Suburbia Edition

Postby Shine0n » Tue May 08, 2018 1:39 am

Bring it big man, the more food people bring the better we will be.
Other than likker I'm not sure what to bring, I'm a Cajon but a very long time Virginia resident, we always make Cajon food in my home as I'm very proud to be a coon ass. lol
More than likely, I'll bring shrimp sauce pecaunte' or if time permits make it fresh right there.

Too bad craw fish ain't in season in Sept or we'd be having a good ole fashioned craw fish boil. Oh well:(
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Re: S3:18 - Suburbia Edition

Postby distiller_dresden » Mon May 14, 2018 4:06 pm

Hoping when invites go out that there will be room for me; if so I just made cuts and put my first apple brandy on wood today. It will be ready for y'all to sample come S3:18. My treatment plan once I'm happy with the wooding I have in mind for it is to proof down to 85, then find the firmest organic medium Fuji apples I can. I'll wash them really well, and will be placing 22.5oz (out of the 90oz total 80 proof I'll yield) in four jars, on four of those apples (one each) to mimic one of the finest offerings of a very fine French apple brandy - Calvados Drouin - Calvados Pomme Prisonnière.

By September this brandy should have been aging on these apples for about 3-3.5 months, I'll be putting a paper towel in the top of the jars and the top on tight, but the 'lid' upside down, allowing a very small angels' share so that this brandy can then age off very very finely for us all to enjoy as a really fine first attempt.
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