If someone buys it for me
Good stuff, pretty steep tho'.
I rarely spend that much on liquor, if I do it's bourbon or scotch.
The cigar lounge
- Thread starter Nathon Detroit
- Start date
If someone buys it for me
Good stuff, pretty steep tho'.
I rarely spend that much on liquor, if I do it's bourbon or scotch.
How did he like the Room 101?
I loved it. The taste was great. The only drawback was I had to take a draw more often to keep it lit. Normally I talk more while enjoying a cigar, but I found myself stopping mid-sentence when I remembered it had been some time so I'd take a puff to keep it going and then finish my sentence. I may have appeared a bit rude to Adam.
Impossible. We've known each other for 7 years now. If you were rude, I'd have said something.
:smokie: :cheers: :smokie:
Ya, no kidding. As has been demonstrated - when a friend comes to your house, you offer them a sandwich, whereas a true friend just walks in and helps themself to your 'fridge; a friend will help you up if you fall, but a true friend will stand there and laugh at you.
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Ask Mr. Religion
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You won't be disappointed if you get one from a trusted supplier. Disappointment sets in when you have to return to your other regular cigars that will never measure up to the Padron.
Whenever I smoke a Padron I have to either leave my home or post lots of notes around the house "Do Not Disturb" as it is a smoke I do not want interrupted.
Other than that, I have no opinion on the topic.
AMR
You won't be disappointed if you get one from a trusted supplier. Disappointment sets in when you have to return to your other regular cigars that will never measure up to the Padron.
Whenever I smoke a Padron I have to either leave my home or post lots of notes around the house "Do Not Disturb" as it is a smoke I do not want interrupted.
Other than that, I have no opinion on the topic.
AMR
LOL nice! I love the things too, I've still never had a 1926, but I will! I have loved every Padron I've tried so far tho'.
I just finished a Trinidad Coloniales. I think it was good. The size is about a Corona. That is about as my detailed as I get. It was a good smoke, medium bodied. It was 10 euro.
rainee
New member
Hi y'all!
Just wanted to contribute to this lovely thread too since I found this for
smoked gouda cigars and I thought of y'all!
But who wouldn't appreciate smoked gouda cigars?
Nothing like a gouda cigar you might say.
This particular one has chicken too...
Chicken Gouda Cigars
Ingredients
8-ounces chicken breasts, grilled, cooled and diced to ½-inch pieces
¼ cup red onion, minced
2 tablespoons honey
2 tablespoons red wine vinegar
12 sheets Athens® Fillo Dough (9” x 14”), thawed
Cooking spray, as needed
1/2 cup light/low fat smoked Gouda cheese, shredded
2 cups baby spinach
In a small bowl, combine the red onion with the honey and red wine vinegar. Set aside for garnish.
Lay a sheet of fillo dough on a work surface. Spray lightly with cooking spray. Continue layering the fillo dough until layers are complete.
Spread half of the cheese along the bottom 2 inches of the long side of the fillo. Top the cheese with half of the chicken and then half of the spinach.
Roll the fillo up over the filling to form a roll. Continue to roll to the end of the fillo strip. Spray the outside of the cigar with cooking spray and place seam-side down on an ungreased baking sheet. Score the cigar in half. Repeat with the remaining fillo and filling to create two long cigars.
Bake cigars in a preheated oven at 350°F for 10-15 minutes or until lightly browned. Remove and let set for 5- 10 minutes.
For presentation: Cut each cigar into two, 7-inch cigars and reheat on the grill or an open Panini press. Using a colander or slotted spoon to drain the liquid draining the liquid, garnish with red onion. Serve immediately.
Tip:
The smoked cheese replaces the need for bacon and the sweet and sour onions act as a healthy condiment. Grilling the chicken and the final cigar add texture, depth of flavor and eye appeal.
To serve as an appetizer, cut each 7-inch cigar into four, bite-size pieces.
Serve onions on the side to replicate ashes or stuff in one end of the cigar.
Yield: 4 cigars
From http://www.athensfoods.com/recipes/recipeconsumer.aspx?recipe_id=1320
Just wanted to contribute to this lovely thread too since I found this for
smoked gouda cigars and I thought of y'all!
But who wouldn't appreciate smoked gouda cigars?
Nothing like a gouda cigar you might say.
This particular one has chicken too...
Chicken Gouda Cigars
Ingredients
8-ounces chicken breasts, grilled, cooled and diced to ½-inch pieces
¼ cup red onion, minced
2 tablespoons honey
2 tablespoons red wine vinegar
12 sheets Athens® Fillo Dough (9” x 14”), thawed
Cooking spray, as needed
1/2 cup light/low fat smoked Gouda cheese, shredded
2 cups baby spinach
In a small bowl, combine the red onion with the honey and red wine vinegar. Set aside for garnish.
Lay a sheet of fillo dough on a work surface. Spray lightly with cooking spray. Continue layering the fillo dough until layers are complete.
Spread half of the cheese along the bottom 2 inches of the long side of the fillo. Top the cheese with half of the chicken and then half of the spinach.
Roll the fillo up over the filling to form a roll. Continue to roll to the end of the fillo strip. Spray the outside of the cigar with cooking spray and place seam-side down on an ungreased baking sheet. Score the cigar in half. Repeat with the remaining fillo and filling to create two long cigars.
Bake cigars in a preheated oven at 350°F for 10-15 minutes or until lightly browned. Remove and let set for 5- 10 minutes.
For presentation: Cut each cigar into two, 7-inch cigars and reheat on the grill or an open Panini press. Using a colander or slotted spoon to drain the liquid draining the liquid, garnish with red onion. Serve immediately.
Tip:
The smoked cheese replaces the need for bacon and the sweet and sour onions act as a healthy condiment. Grilling the chicken and the final cigar add texture, depth of flavor and eye appeal.
To serve as an appetizer, cut each 7-inch cigar into four, bite-size pieces.
Serve onions on the side to replicate ashes or stuff in one end of the cigar.
Yield: 4 cigars
From http://www.athensfoods.com/recipes/recipeconsumer.aspx?recipe_id=1320
Enjoying this nice Wynwood.
View attachment 18080
View attachment 18080
I often know I will like a cigar just from appearance. Non-smokers will not understand. Here is an example from the dojo newsletter.
View attachment 18234
View attachment 18234
It's a beautiful cigar.
rainee
New member
Hey, I recognize that!
It's the cover off that 15th century book that went missing...
Someone rolled it - and you smoked it, Nick??
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