PA Cherry Vanilla for the
last pipe of the day. Ive always liked it and the PA Soft Vanilla as well.
last pipe of the day. Ive always liked it and the PA Soft Vanilla as well.***What Are You Smoking, December 2024?***
- Thread starter JimInks
- Start date
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Having Seattle Pipe Club Signature Series Hogshead in a Castello Collection Fiammata Bulldog with white acrylic stem from 2005 (stamped Carlo Scotti).
Smoking some C&D Red Flake w/ Perique in a new Jason Patrick Danish fish
2013 SG Bothy Flake in a Tinsky.
Sutliff Sweet Virginia in a Brebbia 834. Johnny Walker 18 on the side - a leftover Christmas dinner contribution from my father. Watching Lonesome Dove.
Some black and Tan in a cob, ice coffee and reading. 
That’s a great cob collection!
Cherokee Red cut with Dunhill Elizabethan Mixture in this Castello Collection grade #55. 
Still smoking Midnight Dreary in a URAL meer and a Ser Jacopo Canadian today
Just finished smoking year 2014 Dunhill Flake in a straight smooth dark brown 1916 Barling The Hunt with beautiful silver work and a black vulcanite saddle stem with an orific bit.
Trying out Shepherd’s Pie in a Falcon
Maybe it’s the 100% humidity here, or maybe my taste is off, but it seems fairly flat compared to something like Father Dempsey or Red Rapparee. I’ll try again sometime when the air is drier and/or I’ve dried out the tobacco a little more.
Maybe it’s the 100% humidity here, or maybe my taste is off, but it seems fairly flat compared to something like Father Dempsey or Red Rapparee. I’ll try again sometime when the air is drier and/or I’ve dried out the tobacco a little more.
HU Asmara in a Lasse Skovgaard pickaxe.
Apparently. Napa cabbage, called Sui Choi in some places, is not as sweet as regular cabbage (that's why sugar is added to this recipe) and is much thinner and more delicate than regular cabbage, and from what I understand kim chee is not fermented as long as sauerkraut.. Just a few days, as in this recipe. I've not ever made sauerkraut. So many of my farmer friends make the stuff and I'm always recipient of a half dozen jars a year. But yes, kim chee undergoes fermenting.
I've added broccoli, onions, parsnips, rutabagas . . . . about anything in the fridge. I usually thin slice them with a potato paring tool, or grate stuff with a hand grater. I follow this recipe when I make the stuff, and go heavy on the fish sauce and garlic and heat. But there is I suppose thousands of ways to do home fermenting. Do try the recipe - you'll find it very good and relatively quick. A couple of days or three and it's ready. I'm not an expert on fermenting but I've always had passable results.
The recipe was given to me by my friend Eunice, mother of two boys that I taught, one violin and one piano. Eunice eventually took violin lessons (she belonged toe the Fiddle Club up here) and became a very respectable violinist who played in our amateur orchestra. Her Kim Chee was always first rate. I'm afraid I experiment a little too much at times, although I've never really had a bad batch. Bon appetite!
Glad to see someone else noticed that Ropp Etudiants aren't on SP.com. I'm hoping they just might be out, but ... That's a nice line on small pipes. Smoking my Dublin right now.
Trying Haunted Bookshop for the first time..in a Johs. Watching the FX series "Shogun" and sipping some brandy.
After-dinner bowl of Navy Rolls in a Tendi.
Father Dempsey in a Tinsky
I’ve only been shopping for tobacco lately, but yea….they gone!
Hopefully they will show up again.
2020 Cringle Flake in a Nuttens Bing.
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