Comment Archives: stories: Food & Drink: Drinks
Re: “It’s R Bar”
Not one for beer, I'll vouch for Eric the cook. I tend to get the same thing over and over, because I enjoy it so much: fried chicken, wings, fried shrimp, thin crust pizza, or snow crab with a side salad. They are all excellent. We come from Largo, past dozens of beach restaurants with similar food, but the trip is definitely worth it. Not to mention the prices being so good too.
Re: “It’s R Bar”
Awesome job B.T.G.. Can't wait to get out to Florida to try it. I'm down with the Porter , but IPA, that's pussy beer. Also, will you sign my rack? See you soon, Jizim P.
Re: “It’s R Bar”
Congrats Eric!!! BTW the beer is really good!
Re: “The big apple”
Cigar City's cider is being produced at Keel and Curley winery in Plant City until completion of their cider house.
Re: “The Pisco war”
The Pisco war isn’t a war for taste, nor for who makes the best Pisco. It is because Peruvians dislikes the fact that Chileans hang to the strong Pisco name; a place, a port in the Peruvian coast that has exported Pisco since the XVII century.
By the way, the bottle picture is actually a Pisco (I mean, the real one), I think you swapped the captions.
Re: “The Pisco war”
AH...THE PISCO WAR...FIRST OF ALL I APPRECIATE YOUR WRITING ABOUT;THERE ARE MANY WRITINGS ABOUT MADE FOR EXPERTS,I AM NOT,I AM A SIMPLE PERUVIAN WITH A TASTE FOR THE GOOD THINGS IN LIFE;A HANDFUL OF EUROPEAN COUNTRIES RECOGNIZED "PISCO" AS A UNIQUE GRAPE DESTILLED ORIGINATED IN PERÚ,IS NOT A BRANDY OR A "AGUARDIENTE" THAT'S NEVER KEEP IN PLASTIC,NEVER...I CAN GO ON BUT THE FINAL WORD IS ON THE TASTE,LIKE OUR FRIEND ANTHONY BOURDAIN SAID IN HIS SHOW:"THE PISCO IS PERUVIAN AND IS THE BEST"...THANKS.
Re: “The Pisco war”
If you can get your hands on a bottle of Campo de Encanto Pisco out there, DO! Beautiful, handcrafted Peruvian Pisco made in Peru by three industry friends from San Francisco: a sommelier, a bartender and a master distiller.
Re: “Drinking decisions for a double holiday”
where have the holodays gone?
I am so looking forward to summer! Where they saw term paper editing service and forgot about everything on earth!
Re: “Limited Supply: Cucumber Saison at Cigar City Brewery”
What if he was one of us? And of the term paper editing could not do anything about it?
Re: “Downtown’s bar shift”
I hope the beers aren't too "approachable", i.e. Miller Lite, Bud Light, etc. I mean having PBR tall boys is fine and beers like Sierra Nevada produce some really good mainstream beer, but don't go down that other road.
Re: “Bacon makes it better?”
Where did you get your hands on it? I tried calling around and no one seemed to stock it.
Re: “Bacon makes it better?”
I completely agree with this review. I would have loved this beer to be a porter and allow a little sweetness to mix with the smokey flavor. I was extremely excited to try this beer and was disappointed because it wasn't the heaven in a bottle that I thought it would be.
Re: “Live Florida, drink Florida”
I love the upbeat article on Florida Brewing Company, but disagree with one observation. To characterize Florida Lager as a "gateway" beer is so unfair. Florida Lager is an excellent "craft" beer that is one of the best of its style brewed in America. Any craft beer enthusiast would welcome drinking this tasty, well-balance lager for what it is and never wish they were drinking something else. I think it is one perfect Florida beer -- perfect for the hot days and nights and perfect for pairing with the popular Floribean cuisine.
Re: “Choosing the right wine is simple when you follow the rules”
Hello, Chef Feher. I just had to comment . . . I am not sure if you misinterpreted some of the wine "knowledge" & advice of Mr. Joyce, but I must disagree with much of what you have written. I think you have done a disservice to many wine novices who will read this article and take it as gospel. Here are several comments of yours that I do not agree with: 1) not all wines in the $15 - 25 category will "hold" (have the same/desirable fruit & flavor) after 5 years; many wines produced today are known as "drink me now" wines, which DO NOT benefit from extended aging - whites in particular! 2) the French may add sugar during fermentation (known as chaptalization) because the grape juice (soon to become wine) will not ferment, on its own, to the full extent needed to convert the grape sugars into alcohol; and it has nothing to do with causing headaches; 3) bubbles (Champagne in particular) are quite delicious when they are older. Sweetness has nothing to do with it. In fact, most vintage Champagnes are not released for at least a few years AFTER bottling. I'm afraid you have perpetuated a number of wine myths, and as such, I plan to use your article as a starting point for a discussion - and tasting - for the wine classes that I teach on Wednesday evenings. I invite you to continue this thread and learn more about wine; in fact, I invite you to attend my wine class, where we can continue this discussion in person!. Sincerely, J. A. Man; Manager, International Cellar, Oldmar, FL
Re: “Dreaming of Rio”
I had cachaca a few years ago. I remember the distinct flavor of gasoline. Maybe I had a cheap bottle.
Re: “Going the distance for Spanish love at B-21”
BTW B-21 has an event coming up October 9th - 2011 Spain and Latin America Wine Festival
Re: “Wine review: Argentina's Clos de los Siete”
Thanks Paul. I'll check it out!
Re: “Hot shots”
Here is a link to the new shot menu! Go grab some! http://bit.ly/16A7PlK