And when you do frozen shots, really bad things happen.
Great. So we will have woody’s 2 about 6 years later
I’m not a huge fan of anise in general, but I actually enjoy Ouzo and Arak, and now, thankyouverymuch @gcaggiano, I think I know why! They syrupy sweet stuff probably makes the flavor more potent!
Or Tommy’s 4.
You are welcome. I’m an expert in liquor! (Wow, does that sound wrong…)
Hopefully not like Lord Nelson, cf the steak thread.
I’m refraining from making SO many comments.
I appreciate it!
Jimmy’s
I’m guessing that’s the pie with sinsemilla instead of basil on top.
Baked while burning the house down.
Notice the resemblance here?
In my opinion, food and politics are a very bad mix.
Not a big fan of legalizing the herb?
After all, it is a key ingredient in Hash Brownies.
You do know what is said about assumptions, right?
And I might add that I do teach a class on liquor at Brookdale Community College.
The field work and preparation is so difficult.
It’s a tough job, but someone has to do it
That’s what I tell people. #martyr
Knowing some of the students there this seems utterly redundant.
But if you can get paid for that, good for you.
I teach a class on tail gating 101.
Greg and vk, if you haven’t seen it check out “heavy metal parking lot” on YouTube. It is a good clip!
Well, it is the history of liquor. From biblical wines to the absinthe panic and prohibition, etc.
I do get paid, and it is quite good for me. Thank you.
Good stuff Gregg. That’s always cool to make money on something you like!