Discussion in 'The Smoking Lounge' started by jpberg, Apr 1, 2013.
Um. Well... good news is I'll be building a new cabin! And I'm smoking a great pipe ;-)
Smoking some lat mix/van cav in the Sterling Pete 53. I have to say this little 60 year old Pete is amazing. I don't know if its that the briar has aged so much that it has just gotten harder or what, but I can smoke back to back bowls of a variety of tobacco and each keeps its own taste and burns very well. Excellent smoker all around. PG Tips in the cup.
That sounds good, and certainly better than the baked fish I'm having!
Evening gents. Just got back from tacos and margaritas at a local Mexican restaurant with the fiancée and her best friend. Couldn't decide what to smoke, so it's KK in a cob. Possibly some MD mix next in a different cob.
Now smoking Louisiana Red in a 1999 medium bend black sandblast Savinelli Tris 677KS with a cumberland stem. I'm getting near the end of this tin, but I have more tins of it ageing. It gets sweeter with age. This batch I've been smoking is a year old. Hot tea to drink.
I liked that post because ---- well a great pipe of course
not sure about the new cabin that sounds like a complex issue
but when you are done - will you be serving cookies ????
Quiet Nights in a Pete, with lots of Tetley Tea.
I went on a Symphony kick around 2006 and smoked several tins of it in a row. At first it was bland but I enjoyed the heft of the Kentucky burley. Over time subtle flavors and aromas started appearing. The one I keyed in on was some kind of forest note: not exactly pine or cedar but close. And then there was that trace of sweetness which probably comes from the maple sugar they use to mellow out the burleys by making them less alkaline and harsh.
In any event it's some lovely stuff.
Marlin Flake in my Sav KS.
Thanks for the suggestion, Jimlnks. Loosiana Red in the Squatch volcano.
Yes, an extremely cute blond barrista by the name of Christy told me that epigenetics is where it's at. And she fixed one hell of an espresso, so I believe her.
I will be hosting nightly RC clenching exercises in the room 2 doors down on the left
(right next to the PSF Mayors office)
Currently lifting weights with Velvet in my Rock Cob
Hey Rekamepip, serious question, what's the weight on those rock cobs?
Yes you may, rekamepip. I work for an asian restarunt supply wholesaler as a delivery driver, but in the morning I'm also a produce buyer. I've been doing this job for almost twenty years, so I know just about everybody on St. Louis Produce Row. Just as importantly, just about everybody knows me and my produce preferances. That really takes all the work out of that part of my job. They know what I'll accept and what I won't, so I really don't have to quality check anymore. This leaves more time for networking . Back on topic, Mark Dawson is on his way over to help me sample some of my new blends, which just arrived today. I'll be starting off with a load of Newminster Superior Round Slices #403, in the meer-lined Grabow poker. Good evening PSFers!
My kitchen sink mixture in a DG Golden Duck
Bob's chocolate in a MM Pony Express
Rock Cob is averaging about 3oz - 4.5oz +/- (empty) depending on size
the black ones weigh a tad bit more than the red
Chuckling at all the giggling inside the house as my fiancée and her best friend attempt to play the PS3. Smoking a flake of OGS folded and stuffed in my DGE poker. I've renamed this pipe the VaPerizer. I'm going to have to buy another one of these.
Moved on to Black Lung in my Savinelli Autograph blobby pipe. I like the way this pipe fits in my hand. Generic cola on the side.