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DeathscytheX

Ever go to your local Mexican restaurant and order that small bowl of liquid white cheese... ah Queso dip... pretty good stuff even if it is a $2 rip off... Ever wish you could have some at home to go with your tortilla chips? Ever waste you money on all those so called "queso dips" by tostitos or some Mexican sounding brand in your local grocer's deli? I've spend years melting cheeses, trying dips, and NOTHING could even come close to replicating what you can find at the restaurant. It was like some well kept golden secret that even big time chip manufactures were still trying to figure out with their sub-par imitations.

Well I have figured it out... scoring the internet, I came across a little recipe, it didn't look right, and I felt it was too simple to be it. I had tried everything else, so I was down to my last options on experimentation... but the end result was the holy grail. This my friends, is how you make 100% authentic restaurant queso dip.

Its 3 simple ingredients (with an optional 4th), No matter how much of it you make, you must always use exact the same amount of all 3. So the easiest way to do this is to make a 24oz bowl, because two of the 3 ingredients are commonly sold in 8oz containers.

Ingredient 1: Velveeta Queso Blanco

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Ingredient 2: 8oz Sour Cream

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Ingredient 3: 8oz of Cream Cheese

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Preparation:

Step 1 - Take your block of Velveeta, and cut it at the 8oz line marked on its foil wrapper, then drop it in the bowl along with the entire contents of your sour cream and cream cheese tubs.

Step 2 - Put bowl in the microwave and heat on high for 2 minutes, take out and stir, then place back in microwave and heat for 2 more minutes.

Step 3 - Stir mixture until it looks like its all the same consistency, microwave 30-40 more seconds if there are still chunks or solids and repeat the process.

Now you have yourself some Mexican cheese dip... don't believe me? Try it out and see for yourself...

Too boring? Add a can of rotel tomatoes for some kick.

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Some recipes tell you to add chicken broth, flour, or pepper jack cheese... that's all crap... It may be good, but if you're looking to make exactly what you get at the restaurant, follow my directions and spread the joy.

This recipe can also be used with some shell pasta, add some ground beef, or even taco seasoned ground beef, and you have yourself one hell of a meal.

DeathscytheX

Well, I just had to make this one... I've tried a lot of different beers, and the experience has been rewarding and punishing at the same time. There are some beers out there that just make me question some peoples taste buds... as nasty as they are, I don't know how they make sales... and to be fair, I'm leaving out cheap beers... you wont find PBR, Milwaukee's Best, or Keystone on this list.

5. Miller Light

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I really don't know how this beer became so popular. Granted its one of the two most popular in the US. It's the equivalent of watered down piss... Their commercials rave about their full flavor taste... they just don't tell you what kind of taste.

4. Hoegaarden

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Not much to say about this one... its just nasty. Mix the liquid from a wet fart with a touch of gasoline, and that's what you have here.

3. Moosehead

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Should have called this one Moosepiss beer. Simply awful. The aftertaste makes your stomach sour, and it just smells rotten too. I expected better from this one since the Canadians have some decent beers like Labbatt Blue.

2. Dutch Windmill

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This beer let me know never to try beer out of Holland ever again. It tastes exactly like Moosehead mixed with Heineken... and I hate Heineken as it is... I use to think this was the nastiest beer ever... until one beer outdid it.

1. Sam Adams Cranberry Lambic

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WOW, Sam tops the charts again... this time in a bad way. I really hope whoever made this was fired. I was so disappointed with this product, the only bad product I've ever had from this great microbrewery. This beer is so vile, it will be amazing if you could even finish it. Its like someone vomited benadryl cough syrup into your bottle. To make things more brutal, it gets worse with every sip. The aftertaste is unlike anything I've ever experienced before. Not only is this the most rancid beer ever... it's quite possibly the most disgusting beverage of any type of all time! :barf2:

DeathscytheX

Bourbon is a magical liquid. It's a true cure for the common cold, it cures tooth aches, and it helps prevent terminal aliments such as heart disease and stroke. It marinades ribs and steaks and can create various desserts. It also tastes good straight and can be enjoyed mixed in several ways.

5.

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I recently came across this bourbon in the past couple months. It's very woody and dry. Its a little harsher to drink straight than other bourbons, but its distinct taste puts it at 5, knocking off Jim Beam Dark which would have originally been in this spot. It goes well with Cola or Sprite.

4.

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Maker's Mark is where I started with bourbon. Its sweet and smokey. When not drinking, it makes an excellent sweet meat marinade. If you're looking to try something new from your usual Jack or Crown, Maker's is definitely a great choice. It goes great with Cola, Dr. Pepper, and just straight up.

3.

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Gentleman Jack is an upgrade over your standard Jack Daniels. Its smoother and noticeably richer. It will empty your wallet a little more, but for a classy occasion its the right choice. It goes wonderfully with Sprite, Cola, and Dr. Pepper... and of course straight

2.

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Southern Comfort is unlike any bourbon out there. That's probably why you won't find it near the other bourbons at your liquor store. At least most places I've been to, it has its own little section. What is different about SoCo is its very evident caramel taste. Probably the most easy bourbon to drink straight, it goes very well with just about anything. Sprite, Cola, Dr. Pepper, and Ginger Ale are my recommendations. It comes in 80 proof and 100 proof variations. There is little to no price difference in the two, so you might as well go with the 100.

1.

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The king of all bourbon. I rave about this whiskey more than any other alcohol out there. This is the best stuff out of anything in my opinion. Made by the Jim Beam distiller, Booker's is their private stash made public. The barrels that are stored in the middle of the warehouse for equal humidity on all sides as it ages. It is the only UNFILTERED bourbon on the market. That's right, it goes straight from the barrel into the bottle, how nature intended it to be. It ranges from 120-128 proof. Its very strong and potent, and yet very smooth at the same time. It really does have the best taste, but it will run you around $80. Definitely a special occasion product. If you can't bare it straight. Sprite, Cola, and Ginger Ale is the way to go with this one.

DeathscytheX

I've found that Dark Beer is only for a few people. Amongst the majority of American beer consumers, a lot of them do not like the harsher taste of Porters and Black Lagers. I guess the best way to put it is: If you like you're coffee black, then you might like dark beer. Anyways here are my top five personal favorites.

5.

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Sierra Nevada Porter is probably the most bitter out of my top five. It will definitely put some hair on your chest. Its very thick and creamy.

4.

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Sam Adams Honey Porter sweetens the pot with a touch of honey. The bold thick taste of any porter is still dominant in this beer but the honey smooths the aftertaste for those that stay way from dark beer for that reason alone. It also has small hints of chocolate.

3.

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Yuengling Black & Tan is the where to start if you want to get into darker brews. B&T has a much smoother taste than most dark beers and doesn't bite as much at the end.

2.

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Guinness Extra Stout. Its Guinness... but better! I once thought this was the strongest tasting beer ever. After downing hundreds of them, I've acquired a resistance to its bite. I really can't say why this is my 2nd favorite of the bunch, maybe because its the first dark beer I ever tried.

1.

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Ah. 2 Samuel Adams in my top 5. 3 out of my 2 lists, and 2 of them get 1st place... What can I say? Sam makes good products. Imagine the stout of Guinness paired with the ultra-hoppiness off Boston Lager... thats what we have with their black lager. Its strong, and its potent. You could put a flashlight up to it and light will not shine through it. X'D This beer is my favorite dark beer, but I definitely have to be in the mood for it to drink it.

Next blog. Top 5 Kentucky Straight Bourbons

DeathscytheX

I just thought I'd make my personal favorite Top 5 beer lists, that excludes the specialty types.

Amber Beer Top 5

5.

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Its a great tasting wheat ale that oddly enough, goes well with a slice of orange. Its very smooth and not too strong for those that stay away from the more potent type. I recommend all of its seasonal brews as well. (especially the pumpkin ale)

4.

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Sierra Nevada is a little stronger than other beers that are not dark, but it has a very pleasant taste that is rich with hops. Its worth a try at least. If you like it, I recommend all of its other brew styles.

3.

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Ah Yuengling, how I love thee. Probably the most least filling beer I know. Smooth, refreshing, and pretty light tasting despite its darker complexion. This beer holds a special place in my heart. Its America's oldest brewery... how could it not be good?

2.

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Coors light and original. The medium of all beers amongst people with different tastes. I have friends that are bud fans, miller fans, and what not, but it seems everyone can meet in the middle with Coors. And why not? Its a damn good beer and a highly affordable price. I've recommended it to people that couldn't stomach beer and they've enjoyed it. definitely a friendly starter beer to new beer drinkers.

1.

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Samuel Adams Boston Lager is my all time favorite beer. It costs a bit more, but its well worth it. It is one of the most bold tasting beer's out there. The hops are fully realized with every sip. If its too much for you, Sam Adams Light is just as good with half strength in taste. In fact, their light brew won an award in the world beer competition in which there was no light category. Pretty impressive.

Next blog, I will cover Dark Beers.

DeathscytheX

Premium Beers

So the State of Alabama finally repealed one of the most stupid laws in history. For the longest time there has been a ban on beer that contains more than 6% alcohol by content. There was no real point to this law as anyone could go to the liquor store and pick up some 100 proof products. Now that Alabama has freed the hops we have access to specialty beers we never could have before. I've been trying as many as I could the past few weeks and I've found a few worth mentioning.

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Delirium Nocturnum is probably one of the best tasting beers I've ever encountered. And it damn well better be for the hefty $20 price tag for a pack of only 4 bottles. This was a huge gamble that paid off. Much like Booker's is to bourbon, its not something I'd go out and buy every time I want beer because its affordability just isn't practical. However, this is definitely a top notch special occasion choice. Although its a dark beer, its very smooth and refreshing. According to the label, its been brewed since the 1600's so they must be doing something right.

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Another great beer I've encountered is from England's 300 year old Samuel Smith brewery. This Nut Brown Ale is a stronger tasting beer with a ,you guessed it, nutty after taste. I will definitely be picking up their other products and giving them a try. These will run you around $12 for a four pack. Not quite $20 but still pricey... But hey its a specialty beer, not a domestic.

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Tommyknocker's Oaked Butt Head Bock holds a special place in my heart. Being a huge bourbon fan, the oak taste of this beer really sits well with me. The beer is cured in whiskey barrels, making it one of the most unique beer's ive ever tried. Its very smooth and extremely satisfying. It's alc content of almost 10% doesn't hurt either. :P This one will run you $10 for a pack of 4.

At first glance, 4 packs may seem a bit of a rip off... but the upside is... if they aren't good, at least you only have 3 more to drink! X'D (Stay away from Great Divide's Yeti... that's one example)

DeathscytheX

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I came across this gem at a gas station last week. I thought it was some kind of special can celebration at first, but realized if that would have been the case, it would have been that classic bland white can I remembered as a child during the 80s.

Pepsi-Cola Throwback actually refers to the recipe. The original version before the times of High Fructose Corn Syrup. This one is made with sugar, like it was meant to be.

Pepsi has had some complete debacles over the past decade. Pepsi Twist which was nothing short of Pepsi with a touch of Raid roach killer, and then the abominable Pepsi Blue, but this one is a winner. Its more refreshing than today's Pepsi, and makes me hope that it will stick around permanently.

In fact Pepsi should replace its original with Throwback... which is actually the real original. Corn Syrup replaced sugar because at one point in time, it was cheaper... that isn't the case anymore. so whats the hold up?

Forget Corn Syrup, Aspartame, Sorbitol, and Splenda. Sugar is how it was meant to be. Its natural, and better for you than all of that lab created BS. If you don't want to be fat, then just work out. Soda isn't water, its a leasure beverage. I think people have forgotten that in today's culture.

DeathscytheX

Bourbon Marinade

Here is a bourbon marinade thats good for just about anything. It works great on pork baby back ribs.

  • 1/2 cup bourbon
  • 1/4 cup soy Sauce
  • 1/4 cup Dijon Mustard
  • 1/4 cup brown sugar
  • 1 small onion, chopped fine
  • 1/4 teaspoon garlic powder
  • A splash of Worcestershire Sauce

Again, measurements are only suggested as a guide to go by. Even this one is a modified version of one I found. I always up the dosage of alcohol. You always have to take into account how much meat you are going to use, and the thickness of the slab.

I suggest Maker's Mark for the bourbon. Jack Daniels and Jim Beam will do good, however do not use Southern Comfort, its a unique whiskey pretty much made for drinking only. Do not use garbage such as Canadian Mist.

I always recommend 6+ hours of soak time, If you do this, you will never go back to the 1-4 hour method. It really does make a difference. Serious marination takes time and patience. Enjoy.

DeathscytheX

The Guinness Ribeye

This is a recipe I found online, with a few personal modifications. Whether you like Guinness Beer or not really isn't the issue. This makes some good tasting Ribeyes.

For this you will need:

  • 1 USDA Choice/Prime Ribeye steak
  • 2 garlic cloves
  • 1 ounce soy sauce
  • 1 tablespoon Vidalia onion
  • 1 teaspoon shallots
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon fresh tarragon
  • 1/4 teaspoon parsley
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon salt
  • And of course Guinness Beer

These measurements are suggestions. Alter them after you own taste, if you want more garlic, less Dijon, and more pepper, that's entirely up to you. It really depends on the thickness of your steak... and how many steaks you plan to cook. But for this, lets just say its one.

-Pour the Guinness into the container you plan to marinade your steak in and make sure you fill it up enough to where at least half the steak will be submersed into it.

-Chop up the garlic, shallot, parsley, tarragon and onion and toss it in. Add the Worcestershire sauce, Dijon mustard, soy sauce, salt, and pepper next.

-Make sure its nice and mixed up, and then let it sit for 30 minutes to an hour without the meat. This will allow the ingredients to bond.

-Take your Ribeye and stab it a few times with a fork on both sides and drop it in the marinade. The tiny holes you made will soak up the juice better.

-Cover your container and let it soak for 6-10 hours in the fridge. I don't recommend any less than that, but if you have to, no less than 4 hours. Make sure you flip the steak over half way through the duration.

-Finally, Its time to cook. If you pan sear your stake, pour the remaining marinade over the steak while it cooks, and maybe a little more Guinness out of the bottle you're drinking from. ;) Do this a little bit at a time until the juice cooks into the steak, then repeat. You don't want to boil your steak.

-If you grill, take a marinade brush, and brush the remaining marinade onto the steak until the desired temperature. I recommend medium, as I am not a fan of well-done.

It's a lot of work, but I assure you it is well worth it. As much as I love the grill, I prefer the pan sear method for this one, just be sure you have a pan that will get hot enough to cook it evenly.



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