Bourbon and Cheezit time! - Kimber Forum

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Old 04-09-2016, 05:45 PM   #1
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Bourbon and Cheezit time!

Back in the saddle again boys. Woodford 1839 White Corn Bourbon, and Cheeezits, the best cracker.

Now I know, the Captains Wafers are pretty good, and Wheat Thins are ok once in a while too, but for all around excellence, it's hard to beat Cheezits.
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Old 04-09-2016, 06:17 PM   #2
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I love the original flavor Cheez-it's especially the burnt ones that you have to dig through the box to find. I understand that Kellogg brought out a "Cheez-It Extra Toasty" last year for guys like me but I have yet to find them in a store.


Tonight it's a Knob Creek small batch night.
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Old 04-09-2016, 06:35 PM   #3
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I would have to go with a nice hoppy IPA and white cheddar cheez-its.
I like things to be on the bitter/sharp side of things
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Old 04-09-2016, 06:53 PM   #4
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Come on fellas, this is where it's at
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Old 04-09-2016, 06:59 PM   #5
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Good booze and cheez-it's wow. How about cheap wine and pork rinds?
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Old 04-09-2016, 07:30 PM   #6
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Originally Posted by Snake15 View Post
Good booze and cheez-it's wow. How about cheap wine and pork rinds?

Maybe back in the early 60's but today the only thing I use cheap wine for is to marinade something.
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Old 04-09-2016, 07:35 PM   #7
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Back in the sixties I used cheap wine to marinade my liver. Everybody knows that pork rinds are to be washed down with cold beer.
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Old 04-09-2016, 08:09 PM   #8
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Little late to the party, but reassured that Marshall broke the seal early in the day....

Time for a look at the Skyy...

PS

Not much of a chip eater, but I do like my Cheetos
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Old 04-10-2016, 05:41 AM   #9
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I would like to hear more about the Woodford Bourbon
than the crackers. I have not tried the white corn from
Woodford as of yet
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Old 04-10-2016, 08:57 AM   #10
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Originally Posted by Islander View Post
Back in the sixties I used cheap wine to marinade my liver. Everybody knows that pork rinds are to be washed down with cold beer.
That cheap wine wasn't from Lonz on Middle Bass, was it? I've had my share while enjoying my "formative years"...even got to know the wine maker (Paul Riddle...went on to work at Schoenling in Cinci) which got me into the "uncut" bottles he kept in the cellar. I better stop before somebody gets arrested.
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