I flew with the regular copilot to San Antonio to visit my Ballerina Daughter with Ballet San Antonio, watch her in the Nutcracker Ballet, and meet her boyfriend's parents. You can read about the trip on my aviation blog at www.lionelalford.com --click on the Aviation Blog link. You can also get to it from www.WingsoverKansas.com.
During the trip, we went to Texas de Brazil in San Antonio. Texas de Brazil is a Brazilian "Grill" or "Barbecue." I used to routinely go to one in Albuquerque. They have a buffet for veggies and other side stuff--I mostly skip it. The buffet is usually nice with very high class salads, cheese, and stuff, but the meats are the center piece of any Brazilian Grill.
You have a card or a round block on your table or at your place, when you turn the card or block to the green side, one of the many servers brings you freshly grilled meat on a skewer to your place and cuts or pulls off a piece for you. These restaurants typically have from 20 to 30 different types of meat to serve you. The goal is to get a bite of each. The goal of the servers is to give you enough meat so you puke.
I like the classice Brazilian grill. The meats tend to be more of the South American style and taste. Texas de Brazil was Americanized, but that didn't detract from their presentation, service, or meats. The amount and quality of very high quality meat was excellent. From top sirloin to tenderloin to fillets, to lamb, lamb chops, pork, chicken in various styles, all the meat was excellent. The drinks were excellent too. The usual copilot had a dirty Martini (a Cloudy Rio), and I had their signature Brazilian lime and sugar cane spirit drink. I can't pronounce it, so I can't spell it, but it starts with a C. Just ask for the signature drink--you'll get what I had. The only thing I missed was the sugar cane that comes in the real drink if you get it in Brazil. Next time you are in San Antonio visit the Texas de Brazil--you won't be disappointed, and don't forget to make reservations (or you will be disappointed).
We stayed in the Sheraton Gunter Hotel. If you stay in San Antonio, I recommend this hotel. It is only steps from the Alamo, Riverwalk, Majestic Theatre, Texas de Brazil, and a host of other great places to visit.
Right now, I'm enjoying a Partagas Number 10 cigar, a cappuccino, and an Avatini. The weather is cold, but the ambiance is fantastic.
Showing posts with label Avatini. Show all posts
Showing posts with label Avatini. Show all posts
Sunday, November 27, 2011
Friday, November 11, 2011
Cigar, Shortstory - 10 Nov 2011
My friend came over after hunting last night. He had a chance to put an arrow in three bucks, and took one. One of the bucks, a juvenile, took a strong liking to his decoy--he described it as deer porno at 20 feet. His wife told him (via text message) to go ahead a shoot it--it would only grow up to be a pervert. The perverted buck was allowed to live another day--his big brother is being processed.
In any case, I offered dinner, a cigar, and an avatini. My wife put together a great simple meal of chicken (boneless thighs) with a slightly hot spice (jerk), broccolini, rice, and corn bread. Great dinner.
I made avatinis with Safire Gin. The cigars were from the Fuentes event. They were a special darker release of the Fuente Hemingway Shortstory. The shortstory is a small reverse torpedo cigar with a twist at the burn end and a round smoking end. They are a great 45 minute smoke. This was a larger version. Usually, the larger the Hemingway the worst the cigar. These were a darker cigar and larger.
The cigars were sweet to the palate--both the taste of the wrapper and the smoke. We "v-cut" them and lit them with wooden matches. They burned very nicely. I thought about letting the ash go as long as possible--it was very dense and might have lasted, without clearing, nearly the entire cigar as it burned. Like your usual shortstory, the smoke was delicate and gentle with spice. Unlike the usual shortstory, these cigars were a bit stronger and more pungent with a hint of leather and chocolate. They also lasted longer on the pallet.
The avatinis were great. I didn't go hunting, but the end of the day was fantastic.
In any case, I offered dinner, a cigar, and an avatini. My wife put together a great simple meal of chicken (boneless thighs) with a slightly hot spice (jerk), broccolini, rice, and corn bread. Great dinner.
I made avatinis with Safire Gin. The cigars were from the Fuentes event. They were a special darker release of the Fuente Hemingway Shortstory. The shortstory is a small reverse torpedo cigar with a twist at the burn end and a round smoking end. They are a great 45 minute smoke. This was a larger version. Usually, the larger the Hemingway the worst the cigar. These were a darker cigar and larger.
The cigars were sweet to the palate--both the taste of the wrapper and the smoke. We "v-cut" them and lit them with wooden matches. They burned very nicely. I thought about letting the ash go as long as possible--it was very dense and might have lasted, without clearing, nearly the entire cigar as it burned. Like your usual shortstory, the smoke was delicate and gentle with spice. Unlike the usual shortstory, these cigars were a bit stronger and more pungent with a hint of leather and chocolate. They also lasted longer on the pallet.
The avatinis were great. I didn't go hunting, but the end of the day was fantastic.
Sunday, November 6, 2011
Saturday Cigars - 5 November 2011
I had a wonderful cigar on Saturday. My friend came over. I served cappuccino and salads (Avatini). An Avatini is a dry shaken gin or vodka martini with avocado and olives for garnishment. The avocado is bland and creamy, the olives are a little astringent and strong, the martini is alcohol and sweet. The flavors together are very nice. The cappuccino was normal. I learned to make it in Italy. I have Gaggia machine. The trick is to properly froth the milk--that is a real skill. The other point is good pressure based espresso. A Gaggia cappuccino maker is the one I recommend. I've used many different types, but this makes the best consistent cappuccino and is well automated (it grinds the beans for each cup). I make cappuccino in mugs and put in 1.5 shots of espresso for each.
The preliminaries were complete with the cappuccino and Avatinis. They were the setting for the cigars. The cigars were Diamond Crown Churchills--a very large cigar. I got them in a humidor package at the September Fuentes event. The Fuentes event is a cigar charity event put on by the Cigar Chateau locally. The Fuentes Family Charity is the beneficiary of the event. I have gone to every Fuentes Event since they started. The second largest (as I understand it) is in Wichita, Kansas. The event has been at Flint Hills for the last few years. An auction is one of the main parts of the event, but cigars, great drink, and good food are all supplied. I'll write about it when it comes up next September.
At this event, I won the auction of a beautiful red enameled table top humidor (I didn't need one, I have two floor standing humidors with automatic humidity controls in them). I wanted the contents of the humidor. It had over 20 great cigars in pairs, a large box of Coco Dolche chocolates, a scissors cigar cutter, a cigar lighter, and a bunch of gift certificates to local restaurants. It was a great deal. The Diamond Crown Churchills came in the humidor.
I usually smoke Partagas number 10s, but I like to try something new and the Diamond Crowns are a great cigar. They smoked very well. I like to punch a cigar, and I have an extra large punch (about 3/8 inch). That was the right size for this cigar. I use wooden matches to light my cigars. I lite it until I get a red glow and then take the first triple puff. My Diamond Crown started a little uneven, but quickly corrected itself. I didn't have to light it again once it started. It matched the cauppachino well and the Avatini nicely. The cigar was a long smoke, so I ran out of drink before the cigar was done. It lasted about 2.5 hours.
The taste was gentle spice with a typical Cohiba aroma. That is a warm leather and silk. It wasn't really similar to a Partagas. The cigar burned nicely and only got a little stronger at the end. Otherwise it was very consistent in burn and flavor.
My wife didn't like the aroma it left in my mouth. She usually can handle the Partagas, but she thought the after smell of the Diamond Crown was strong. It didn't particularly leave a strong flavor and dissipated in an evening.
Overall rating was that I liked it and it was a great cigar for conversation.
The preliminaries were complete with the cappuccino and Avatinis. They were the setting for the cigars. The cigars were Diamond Crown Churchills--a very large cigar. I got them in a humidor package at the September Fuentes event. The Fuentes event is a cigar charity event put on by the Cigar Chateau locally. The Fuentes Family Charity is the beneficiary of the event. I have gone to every Fuentes Event since they started. The second largest (as I understand it) is in Wichita, Kansas. The event has been at Flint Hills for the last few years. An auction is one of the main parts of the event, but cigars, great drink, and good food are all supplied. I'll write about it when it comes up next September.
At this event, I won the auction of a beautiful red enameled table top humidor (I didn't need one, I have two floor standing humidors with automatic humidity controls in them). I wanted the contents of the humidor. It had over 20 great cigars in pairs, a large box of Coco Dolche chocolates, a scissors cigar cutter, a cigar lighter, and a bunch of gift certificates to local restaurants. It was a great deal. The Diamond Crown Churchills came in the humidor.
I usually smoke Partagas number 10s, but I like to try something new and the Diamond Crowns are a great cigar. They smoked very well. I like to punch a cigar, and I have an extra large punch (about 3/8 inch). That was the right size for this cigar. I use wooden matches to light my cigars. I lite it until I get a red glow and then take the first triple puff. My Diamond Crown started a little uneven, but quickly corrected itself. I didn't have to light it again once it started. It matched the cauppachino well and the Avatini nicely. The cigar was a long smoke, so I ran out of drink before the cigar was done. It lasted about 2.5 hours.
The taste was gentle spice with a typical Cohiba aroma. That is a warm leather and silk. It wasn't really similar to a Partagas. The cigar burned nicely and only got a little stronger at the end. Otherwise it was very consistent in burn and flavor.
My wife didn't like the aroma it left in my mouth. She usually can handle the Partagas, but she thought the after smell of the Diamond Crown was strong. It didn't particularly leave a strong flavor and dissipated in an evening.
Overall rating was that I liked it and it was a great cigar for conversation.
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