Tasting Notes: Crispin Hard Cider-Artisinal Reserve Landsdowne

Tonight, I decreed, was a beer, pizza, and Netflix night. While I went low-brow with the pizza, hitting my local Papa John's, I went a bit more highbrow with the beverage, opting for a Crispin Hard Cider Landsdowne. Upon first sip, the first thing I noticed was that this is far, far superior to Woodchuck. There's no rush of "OMGSUGAR", and no sticky-sweet mouthfeel afterwards. Dark amber in color, the flavor of molasses really comes through in both the nose and the dry finish. Mouthfeel is clean. Definitely worth a taste, IMO.

Tomorrow, I try my hand at making ceviche with Chilean sea bass! :D

Intro Post

This blog will mainly be to chronicle my forays into cooking. I've always been good at baking (thank you Mimi!), but frankly, the im-preciseness of cooking scared me a bit. I've grown to love *good* food over the years, and for a while, made a damned good sous chef. ;) However, I've recently started to branch out on my own, and will share my recipes, tips, triumphs, and failures here. To kick things off, I'm going to start with a few morsels:

--NOTHING gives you a rich flavor like real butter. Margarine, while a "substitute", will NOT give you the same flavor as honest-to-goodness butter.

--I am a carnivore. If you are vegetarian or vegan, I may not mock you a la Anthony Bourdain, but we may not be the best of friends.

--Sushi is <3.

--Personal food heroes include Alton Brown, Anthony Bourdain, and Ree Drummond.

--I could spend an obscene amount of time and money in Wegman's

--I don't understand molecular gastronomy. If I want a steak, I want a freakin' STEAK...not some "beef reduction in agar-agar gel". WTF people?

--More to come as I think of it. Feel free to sound off in the comments! :)