What a month it’s been. A rollercoaster ride on our analytics that made the last little bit of my hair fall out. A huge thank you to those that visit our sites on a regular basis. I don’t know what I would do without you. I can’t tell you enough how much we appreciate you.
We also want to take this opportunity to thank our newest partners Pulvers’ Briars and The Pipe Nook. Top notch companies that are a perfect fit for the Briar Report. Thank you to both of them for the confidence they have show in us. –I write as I sip out of my Pipe Nook mug.
This month got a few letters. Some inquiries about signing up for our Snapshot program. If you’re interested in putting your name on the list to be considered when we Send out a Snapshot, shoot us an email, firstname.lastname@example.org. After we choose a product we want reviewed each month, we pick someone off the list to send it out to. Who wouldn’t like that?
OK let’s get right into it.
“Dear Briar Report, in the article about the Snapshots you just started you mentioned that you will not announce the products you send but not to worry you won’t send a batch of Bill’s Tripe. Is it possible to get Bill’s recipe for Tripe? I would be very interested.”
It would be our pleasure.
Bill’s Tripe Recipe
Boil in water with a little vineger for 1 hour
Drain and rinse off tripe
In clean water, boil for another 1/2 hour
Drain and dry off.
Cut tripe into 1 inch squares
Fry tripe in a little olive oil
Add tomatoes, deglaze bottom of frying pan with the tomatoes
Fry Italian sausage, peppers, onions and mushrooms
Add the sausage, peppers etc. to the tripe
Cook for 1/2 hr
Add dried oregano (not too much) and 2 or 3 cloves of chopped garlic
Add a little red wine
Cook for another 15 mins.
“I have a good idea of the town you are in. I’ll be headed that way. Is it possible to stop by and go fishing with you and the team?”
Thank you for thinking about us and for the invitation. We will be headed south for some business so the best thing would be to meet us there for any get together.
Just go the the Good Shepard Church in New Orleans and sit on the front steps and wait for us. Eventually we will be by.
“Can you answer a question? Can a Virginia mix actually sour with age? Five year old tin of Reiner Gold 71.”
That is a difficult question to answer especially without seeing the tobacco. It could be for many reasons, but if it’s not from mold, I suspect the container you have stored it in may have become compromised.
We reached out to the the Head Blender at Cornell & Diehl, Mr Jeremy Reeves, and posed your question. Here is his response
. . . as to why a tin may age poorly or turn sour. Perhaps it was not always stored in the best of conditions? Exposure to heat for long periods of time? Perhaps the topping or casing on the product became tainted or began to degrade into vinegar, much as wine will when it is past peak?Jeremy Reeves
So even I learned something from your question. Thankfully that is a very rare occurrence as Virginias can become some of the most wonderful tobaccos as they age.
On a related note, I personally never store my tobacco all in one place or all in one kind of container. For example if I get six tins of a blend, I will immediately remove the contents of three of them and jar them up. Not only do I limit the odds of something bad happening to all of them, but when jarred I can see that the aging process is moving along as it should.
Thank you for the question and thank you to Mr. Reeves for his expertise and help.