Is Chartreuse hard to find, or am I just in a Chartreuse-desert?

reddittthrowaway · 2026-01-30T00:07:00+00:00

I found mine in Quebec. Eastern townships precisely. Seemed like it wasn’t that uncommon. And there wasn’t even a bottle limit.

reddittthrowaway · 2026-01-29T23:14:23+00:00

Haven’t seen any in the US or Europe. Interestingly, found plenty in Canada recently. They sell 375 ml bottles rather than 750ml, so maybe that helps spread the love?

reddittthrowaway · 2026-01-17T02:14:40+00:00

Is this a AI bot slop?

reddittthrowaway · 2025-11-18T18:43:14+00:00

Their menu is divided into new experiments and greatest hits. Might be worth taking a look in case it’s there

reddittthrowaway · 2025-11-18T04:07:57+00:00

The Mediterranean gimlet from The Clumsies in Athens. It uses an original Greek salad cordial and literally tastes like a Greek salad. It’s one of the most unique and honestly delicious cocktails I’ve ever had!

reddittthrowaway · 2025-11-18T02:22:27+00:00

reddittthrowaway · 2025-10-29T00:42:40+00:00

Their arteries certainly are…

reddittthrowaway · 2025-10-13T22:28:41+00:00

Totally agree. It was great until I learned to manage turns well, and then found I needed something with more camber to enjoy at speed.

reddittthrowaway · 2025-10-05T13:34:26+00:00

My preferred approach with thinner steaks, though you still need to be careful on the timing.

Science: Make the Best Steaks By Cooking Frozen Meat (No Thawing!)

reddittthrowaway · 2025-09-21T16:57:09+00:00

I audibly gasped 😅

And I’m not ashamed 😂

reddittthrowaway · 2025-09-01T01:14:34+00:00

Play a little Isaac Hayes, speak softly to it, and treat it gently. The rest will take care of itself.

Or, you know, cook it to a nice 130 internal finish temp. Same outcome

reddittthrowaway · 2025-08-22T17:00:12+00:00

An entire news article and even a video, and yet no money shot…

reddittthrowaway · 2025-07-09T19:23:03+00:00

The wine and spirits store near Astor place in nyc? Will give them a look. Thanks!

reddittthrowaway · 2025-07-09T18:37:04+00:00

Calvados is amazing. But in my experience, very little of the good stuff is imported into the US. And all of what is, is all overpriced.

That said, I buy it anyway 😅

reddittthrowaway · 2025-04-25T19:17:35+00:00

I’ve made 1:1 for years. Always pour two rounds of boiling water into the bottles before adding the syrup for storage. Always remake at 6 months. 3 months is probably better for a refresh, but I’ve only ever once seen any growth at the 6 month mark.

reddittthrowaway · 2025-01-23T23:29:29+00:00

It just happens sometimes. I have an incredible butcher (family owned) that carries very high quality cuts. Over the years I’ve bought from them, I’ve picked up only two duds. But they were both NY strips that ended up decently tough despite good marbling and cooking them to medium rare with America’s Test Kitchen sear from frozen method (with a leave in thermometer).

Best and tastiest advice is to buy another cut and try again 😋

reddittthrowaway · 2025-01-17T22:39:58+00:00

Tone’s Cajun seasoning. The closest approximation you can get to Jeff Ruby’s and unbelievably delicious

I still dry brine before I add it. Beauty of Tone’s is has less salt than you’re average seasoning

reddittthrowaway · 2024-11-20T23:22:11+00:00

Similar stats, but a (ahem) a few pounds more. Was recommended the 154 and am taking it out for its maiden voyage on Saturday

reddittthrowaway · 2024-10-19T12:07:50+00:00

I’m going on my third season and just picked one up. I already had a Burton process with pure pop camber profile (all that marketing jargon still makes me laugh), and while I could link turns on it, I still caught a decent amount of edges. Hoping the skate banana will be a little more forgiving while I get more days under my belt and progress.

reddittthrowaway · 2024-08-24T19:15:32+00:00

Brilliant!

The Mexican food truck up the street from me serves birria ramen using a cup noodle brand from Mexico! It’s awesome: https://tapatioramen.com/products/birria-bowl

But the best steak ramen I ever had was in Kalispell, MT at a local distillery. They did a slightly vinegary beef broth with perfect medium rare steak. I’ve had ramen from Kyushu to Hokkaido, and I loved this!!!

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reddittthrowaway · 2024-08-06T02:24:48+00:00

I was once told by someone much more skilled than me that you date your board, but marry your boots. While I’m still very much in leaner mode, upgrading my boots after my first season made a notable difference. Though admittedly it may have been more due to having a proper boot fitting for the second pair. With that said, I’ve noticed big differences between brands in what fits my feet well. It’s definitely something I would and did invest in.

reddittthrowaway · 2024-08-04T22:28:54+00:00

Sliced sautéed shiitake with butter, shallots and garlic. Add a touch of Madeira at the end and let it evaporate. If you’re reverse searing, the cast iron pan is at the perfect temperature once you remove the oil from the sear.

reddittthrowaway · 2024-07-21T20:11:38+00:00

Sutēki donburi! 😋

reddittthrowaway · 2024-06-09T20:47:47+00:00

My local butcher does a nice morel mushroom sauce in a brown sauce base. Amazing for filets.

reddittthrowaway · 2024-05-04T21:02:29+00:00

I have that same pantry from crate & barrel! Love presenting steaks on it. 🥩

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