They were at the beer fest. Very good.
I enjoyed Otter Creek's stuff very much.
http://ottercreekbrewing.com/home
Otter Creek (from what I've drank) is very... classical and absolutely well-crafted beer. Kind of place I'd recommend to people who love beer but aren't specifically interested in Vermont's beer. If that makes any sense.
That was 2 years ago though.
I just liked that they had 4-5 different IPAs. They were all quite good.
...That's very Vermont-like though
Don't get me wrong : I love IPA's. I just don't really care about going in a place and having 80%+ of the taps/variety being IPA's, DIPA's and the likes.
I totally understand a place having an IPA, a Session IPA and a Specialty IPA (DIPA, Black, White, Belgian) though (just trying having more than 4 taps then). I mean, if you really cannot brew without putting a lots of hops, just brew a hoppy American Brown Ale and an HopfenWeisse or a New World Tripel or a hoppy Saison. Just don't go IPA everywhere.
...And that's really why I really loved Four Quarters : really nice change of pace after moar hops everywhere. Then again, if I had to restrict myself to one specific type of beer, it would probably be Trippels or Pilsners, which would make me solidly in the minority.
The best steak I ever had was a huge tomahawk from Joe Beef that was aged the same way as prosciutto. I never tasted anything like that before, it was very unique.
Theres no such thing as best cut.
In hopes of reviving this thread, I ask you as a vegan - what is the best cut of beef in your opinion and why?
IMO the two best cuts are flank steak and Top Sirloin (baseball cut specifically).
Each very different, but so so good when done right.
Sirloin...hell no, there's no fat in it. Gotta have that marbling man, just gotta
Ribeye
Strip
T-Bone
Flanks
I'm confused, because fillet (the smaller portion of porterhouse/t-bone) has even less fat than top sirloin.
Can't say I've ever seen that
Really?
https://thumb7.shutterstock.com/dis...ak-isolated-on-white-background-296684321.jpg
What do you think the top portion of that t-bone steak is?
My favorite cuts:
Rib Steak (bone in)
Porter house
Strip Loin (aka NY strip)
Hanger (usually butcher shop only)
Tri tip (usually butcher shop only)
Flank
Always look for aging and marbling
Respect!
When I used to be a meat eater I never got a chance to try any of the two. Heard great things about hanger steak, just never had a chance to taste it.
It's well worth the effort to find a hanger, or tri tip. The tri tip tastes a bit livery/gamy to some, so like the flank, it's a great candidate for marinating.