Ribeye

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About Ribeye

  • Rank
    Campanas

Profile Information

  • Location
    Pennsylvania
  • Interests
    Hunting, Fishing, Crabbing, Boating.....most outdoor activities. Smoking cigars of course.

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1,083 profile views
  1. Two stroke outboard engine smell just before leaving the dock for fishing or crabbing.
  2. Seafood, BBQ, Italian sausage and peppers, Figs. When is the next Fat Bastard contest,,,I'm afraid I can't wait for January.
  3. If you go to Le Bernardin, be prepared to go elsewhere for a second meal. The portions are extremely small and instead of feeling fully satiated you realize you only feel well fleeced.
  4. Ribeye

    Horrible news out just now!

    From a medical point of view, these deaths are often not intentional suicides at all, but an accidental death from Auto-erotic asphyxiation (AEA). They usually are not reported as such due to the embarrassing stigma. Several Hollywood personalities have met death in this fashion, as well as children and adults from all walks of life. http://www.thezephyr.com/deadlyclimax.htm
  5. Ribeye

    Lemons

    My wife and I went to test drive one recently. The salesman went to get the keys. He tried to start it, but it was dead as can be. He went to get the keys for another and found that to be dead as well. We thanked him, though he offered to try another, we had seen enough Land Rover.
  6. Ribeye

    Hello from Ohio

    Welcome to FOH. This site is like an onion....lots of layers, great flavor..... and an excellent way to learn on your cigar journey. Have fun and return often!
  7. I just cracked open this new box of 25, which was obtained from our generous host. Absolutely beautiful box from a long past 24:24. This Marca is one of the oldest dating originally to 1837 and needs no introduction to Havana lovers. It is supposedly one of the more full bodied blends that ages well. The cut was traditional and the first smell yielded mild barn and grassy notes to my nose. The cigar had just been removed from my humidor which registered 63% humidity and 66 F. First third: Mild to full bodied with notes of roasted coffee and marzipan. The burn was excellent with a normal draw and a burn line that was perfectly even. Second third: More full bodied with notes of graham cracker and some black licorice. Burn consistent and producing no bitterness at all. Final third: Copious amounts of smoke, smooth gray ash with consistent burn. Full body turned to mellow and mild, which was easy to retro-hale. One re-light was necessary, but no bitter was detected at all. In fact, I'm using my Perfec-Draw to get the last inch of this fabulous vitola. This cigar has yielded nice complexity, flavor, draw and burn over an almost one hour time span. Well worth the time to lay it down for @ 3 years. Even the box is a piece of art in my opinion. I'm glad I have ordered another Cabinet to age as these are almost sure to deliver incredible value and pleasure over the next year or more. If you have some 15 Jun RAE feel free to wade into the water. I don't think you will be disappointed at all. One last thing. I wet my whistle with a Gosling's Rum Dark and Stormy cocktail during this review. It's no wonder that leaf lovers around the world return for these flavors.
  8. Thanks El Pres. for explaining this so clearly. Much Appreciated.
  9. Yes it's true. We all eat some bugs, eggs and poo almost daily. https://www.livescience.com/55459-fda-acceptable-food-defects.html Never trust a Cuban freezer.......If they are like the morgue freezers in the Dominican Republic, they only work 20 % of the time.
  10. Ribeye

    Let's talk Steak

    I love seeing all of the great techniques and suggestions for great steak. Several years ago, while regularly traveling to the Dominican Republic, I was introduced to Chimichurri at a Santo Domingo steakhouse called David Crockett. I encourage you all to give it a try. I have found it gets better as it ages and macerates even longer than the recipe below suggests. Please ensure you use a quality olive oil, but not one that is so high in quality that it should only be meant for drizzling straight up....in other words not to much olive flavor as you want the oil infused with the parsley and oregano and garlic flavors. (I use Filippo Berio sauteing and grilling olive oil) Chimichurri MAKES ABOUT 2 CUPS. 10 peeled cloves garlic, minced fine 1/2 cup minced fresh flat-leaf parsley 1 tablespoon dried oregano leaves 1 teaspoon red pepper flakes 1 cup olive oil 1/4 cup red wine vinegar salt and freshly ground black pepper 1. Put garlic, parsley, and red pepper flakes (or more, if you like) and oregano in a bowl and mix well. Whisk in olive oil and red wine vinegar. Season with salt and pepper. Set mixture aside for 4 - 5 hours un-refrigerated to develop flavor. It tastes even better the next day! Keep in a jar in refrigerator for up to a week or two
  11. Ribeye

    FOH......we put the F in

    I'm not so sure all of these problems are worth it.....after all, these computers are just a fad!
  12. Ribeye

    Bon Voyage Greg

    Greg, Best of luck in your future endeavor. You will be missed around here!
  13. Ribeye

    eating weird stuff

    This reminds me of a Marlon Brando movie called "The Freshman". From the Internet Movie Database: Storyline Clark Kellogg is a young man starting his first year at film school in New York City. After a small time crook steals all his belongings, Clark meets Carmine "Jimmy the Toucan" Sabatini, an "importer" bearing a startling resemblance to a certain cinematic godfather. When Sabatini makes Clark an offer he can't refuse, he finds himself caught up in a caper involving endangered species and fine dining. https://www.imdb.com/title/tt0099615/?ref_=nm_flmg_act_9

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