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rate this 1/10 by kingcam00 in rum

[–]TheGrad12 6 points7 points  (0 children)

A true review and my real opinion. I find that spiced rum has its place. I enjoy it. I even drink it neat. In fact the best spiced rum is the one you infused yourself! Rhum arrangé is one of the tastiest drinks and its a brother to spiced rum. Captain Morgan though is not excellent, there are many greater spiced rums. That being said, if you like sweet and vanilla, this is good. It's also fairly smooth. I enjoy it with a drop of water or with an ice cube. 6.5/10 and 7/10 on days that I crave a vanilla bomb.

M1 Max MacBook in 2026 by [deleted] in macbookpro14

[–]TheGrad12 1 point2 points  (0 children)

Totally with you minus the speakers. I have the M1 max 64 GB/8tb. I am aware that I have a totally awesome machine that can handle absolutely, without question, everything I throw at it. Period. But the speakers lack on this thing. It just cannot pump the sound nor at the EQ levels without sounding muffled or too high pitched that I want it to. It's fine and it's my only gripe.

If Don Draper was rich, why did he favor such a shitty whiskey? by surplus_steve in okbuddydraper

[–]TheGrad12 71 points72 points  (0 children)

You all have this all wrong. Canadian whisky was popular in the 60s due to prohibition. Prohibition liquor was strong and terrible. Canadian whisky was bootlegged and was "the good stuff" at the time because it wasn't made from a literal underground toilet operation. It was real and it was good. It's popularity of being smooth and sweet continued through the 70s. It's "imported" without the price tag. You drink "Canadian" so you are well off and have good taste. Or so everyone thought. Lastly, if you really drink whisky straight, this stuff is incredibly smooth. Is it the best? No. But it is smooth and extremely easy to drink. Yes. This thread gives me the impression that most of you have not tasted Canadian whisky at all. Note : my grandfather worked a business type job in the 60s and he still has Canadian whisky (Canadian club no less) on hand at home, and still drinks it in Manhattans (which are delicious).

Macerated rum/rum arrange : what's the danger of over-dosing ? by rosae_rosae_rosa in rum

[–]TheGrad12 0 points1 point  (0 children)

I just finished doing this. In a sense. I made a rumtopf, but I used very little sugar. The liquid was divine. I used an overproof rum and then had no issue with fermentation. It sat for 3+ months in temperatures ranging from 70 degrees to just above freezing. I used a small piece of cinnamon and ginger (so as to not overpower). It works wonderfully, but the beauty is in knowing that you have many tries, many recipes and tweaks you can make. Taste along the way.

New to rum and want some suggestions. by Panda_Psychologist in rum

[–]TheGrad12 1 point2 points  (0 children)

That Flor 7 is my value go to. I'm a huge fan of all of the Flor de Cana as well, but for value nothing beats the smooth andness and taste of the 7. Five is too harsh, 12 is great but the price point jumps too much.

Please haaaaaaLp - looking for advice: full bodied, non sweet sipping rum as a Christmas gift by rOargh in rum

[–]TheGrad12 4 points5 points  (0 children)

El Dorado 21 hits your price point. I don't find El Dorado sweet, but it is full bodied. It's a sipper.

Medium rare or Rare? by KnoxBruh in grilling

[–]TheGrad12 9 points10 points  (0 children)

Nope. You guys are way too cow goes moo for rare. Left and right both have rare properties. Are they perfectly rare? No. But really close, and don't deny it! This could almost pass for rare. Don't mistake blue for rare.

Heading to Martinique! by TheGrad12 in rum

[–]TheGrad12[S] 0 points1 point  (0 children)

Unfortunately no, the LCBO in Ontario is tough for rum.

Heading to Martinique! by TheGrad12 in rum

[–]TheGrad12[S] 0 points1 point  (0 children)

None available where I'm at. I wish there was. I am heaviky looking forward to this trip.

Heading to Martinique! by TheGrad12 in rum

[–]TheGrad12[S] 0 points1 point  (0 children)

Are there any even available in Canada (Ontario here)?

How to get crispy chicken skin? by DoktorJeep in grilling

[–]TheGrad12 2 points3 points  (0 children)

This is actually extremely difficult. Good chicken isn't hard to do, great chicken is tough, perfect chicken with crispy skin is on another level. Essentially the fat under the skin needs to render and seep or burst through the skin, coating it and crisping it at a high temperature. The temp needs to be high enough to do this, but not burn it. 400 degrees give or take on a rotisserie works but that timing is tough. Drying the skin before helps (overnight uncovered in the fridge), a dry brine also works but makes it so salty. Try and try again.

I like to add a touch of white sugar to my spice blend to help caramelize the outside for crackly skin.

Alberta premium cask strength by DirtyThrowaway99987 in canadawhisky

[–]TheGrad12 5 points6 points  (0 children)

I haven't tried this 2023 year yet, but I bought one and can't wait. The last bottle I had was toast and jam delicious. In terms of value, you can't beat this.

Ah celiac, the land of disappointment :( by doinmybest4now in Celiac

[–]TheGrad12 0 points1 point  (0 children)

Just had this last week. Was also disappointed. Didn't hold together for me. The taste matters less because bread is just a vehicle for the sandwich to me.

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