@chefdaniel Just checked it out. Looks good. Really liked the menu area too. Will you eventually put pricing up? Are you planning on doing orders online too? I know it took a lot of work to put this together and it shows.
@J_S Thank you. I’ve been working on this baby for about 3 months. If they hanged me for being a webmaster they’d be hanging an innocent man. I thought about putting pricing, ordering and such on the site but decided against it. I really want to maintain the personal relationships I’ve developed and I hope make more friends as things progress. Online ordering, pricing and that sort of thing creates a buffer that I’d rather avoid. I’ve had offers to include others in the process and turned them down for the same reason. Then there’s the credit card issues. Jeez. No thanks. Things are working out pretty well now, but who knows what the future will bring? For now I want to concentrate my energy on creating snuff and relationships, not website maintenance, security and that sort of rot. Thanks again for your comments and feedback. Cheers
The best sites are the most simple and straightforward. Easy to navigate, and all about the information, rather than flashy animations, videos, and other features that may slow the loading time. A lot of the bling and movement on websites is meant to appeal to children and those of childlike mind, but as an adult I most appreciate the sites that present information in a no-nonsense magazine style format. Your new site fits the bill perfectly. Gets right to the nitty-gritty. Two thumbs up.
Good site. I agree with cpmcdill, except for the damned script that pops up a floating menu on the left side. I hate those things.
@Mouse Not much I can do about all that…Facebook, Twitter, et al have bigger budgets than I can even dream of, so we live with it.
I like the large print, it is easy to read. Now the bright white back ground could be toned down a little, a few shades darker; Just my opinion. I drool every time while reading the descriptions. You are truly a Chef .Long may you prosper ^:)^
@basement_shaman Take another look. I made the background a bit more gray. I can’t go any further without changing the color of the print to black.
You didn’t have too. and now it is easier on these old eyes. Thanks Chef
Some new stuff. Take a look.
Lambic is my tipping point, must make first OM order.
@SandwhichIsles Big smile from that comment. I just added another few shots of hops to the blend as it warms in the cool, dry sunshine on a February afternoon. Still too moist to mill, but it makes one hell of a chew. Once it’s dried some more I’ll add the last shot of hops and a generous top dressing of the cherry liqueur… “Combier Rouge is composed of a blend of Guignes and Morello cherries for their aroma and spiciness, and black cherries for their deep, ruby color. The result is a light, sweet, fruity liqueur with hints of pepper and licorice. Made entirely of natural ingredients, Rouge contains no added sugar and is sweetened entire from the fruits themselves”. The *Maillard brand amber malt syrup I added for sweetness is giving this a unique scent similar to a good Assam tea. If it doesn’t work out as snuff it will be a great chew, for those so inclined. *This is also in St. Andrews, which is still tightly wrapped in cowhide hanging in the basement: Honduran Ligero filler leaf, Rare Light Fired Virginia, a few leaves of Kentucky Dark Fired Burley, Flue Cured Red Virginia and Dark Air Cured Tennessee Burley cased with 12 Year Old Lowland Malt Whisky and a nice portion of Islay Malt Whisky and amber malt syrup, pressed, fermented and aged between layers of cowhide, toasted Tennessee Rock Maple planks and slabs of Himalayan Pink Salt, then wrapped tightly in the hide, tied with leather boot laces and hung in a dark, cool closet down in the basement. It will be milled to a medium grind before being cask conditioned in a toasted oak barrel, creating a moist, salty, unscented snuff with natural notes of smoke, peat, dark chocolate, leather and oak. Served up in maple lined amber glass jars suitable for long term aging.
@chefdaniel that sounds amazing. I think I might pull a cherry lambic out of the ‘cellar’ tonight.
Funny, I was just contemplating opening up the raspberry lambic in my kitchen…
I’m saving my lambic collection for the release of this baby. It has both raspberries and cherries in the mix…subtle, but definitely noticeable and they help temper the hops. Dark, deep and somehow refreshing…at least as a chew. Might make a good snus too.
just have to say kind of blue is one of the best albums ever.
@bob I couldn’t agree more. I’ve worn out about five vinyl copies and at least two CD versions. That was Miles’ finest era…somewhere between Cool and Bop with hints of things to come with Gil Evans and that whole “Third Stream” fusion thing. The players on Kind of Blue reads like the who’s who of jazz.
yes!
@bob You’ll probably like where I’m going with Yardbird. A suitable tribute to Charlie Parker. Details to follow.
will have to check it out. Been kind of on the broke side lately (girlfriend is going to school so have been making just enough money to almost be comfortable.) But might have to make an exception for Jazz inspired snuffs.