OT: Milwaukee Restaurant/Food/Beer/Entertainment Discussion

neiLz · Post #2001 » by **neiLz** » Fri Nov 13, 2015 3:24 pm

chuckleslove wrote:My favorite thin crust in Milwaukee has always been Ballestreri's on 68th St. I've heard the location on Bluemound has different pizza so I've never risked it.

Used to go to ballesteri's a bunch until some I know who works there informed me the owner is pissed because of how many "blacks come there to dine." guess I'll never go there again. Lisa's Pizza on Oakland is where I go now.

JimmyTheKid · Post #2002 » by **JimmyTheKid** » Fri Nov 13, 2015 4:04 pm

MickeyDavis wrote:http://www.jsonline.com/entertainment/beer/putting-9-holiday-beers-to-the-taste-test-b99610604z1-346830592.html

Some holiday brews you may want to sample

My favorite holiday beer is Great Lakes Christmas Ale.

JimmyTheKid · Post #2003 » by **JimmyTheKid** » Fri Nov 13, 2015 4:05 pm

And, again, best thin crust in town is Barbiere's on Blue Mound, just west of Hawley.

skones · Post #2004 » by **skones** » Fri Nov 13, 2015 5:01 pm

Have we covered bloodies yet? I love bloodies.

M-C-G · Post #2005 » by **M-C-G** » Fri Nov 13, 2015 5:05 pm

skones wrote:Have we covered bloodies yet? I love bloodies.

Hollander, Trocadero and Red Dot are among my favorites out there.

skones · Post #2006 » by **skones** » Fri Nov 13, 2015 5:25 pm

M-C-G wrote:
skones wrote:Have we covered bloodies yet? I love bloodies.

Hollander, Trocadero and Red Dot are among my favorites out there.

I'd highly suggest the Winchester. The don't use any mixes and blend it from scratch. They've also got a yellow pepper bloody which is pretty unique. With that being said, Red Dot has been my go to for brunch for some time.

M-C-G · Post #2007 » by **M-C-G** » Fri Nov 13, 2015 5:30 pm

skones wrote:
M-C-G wrote:
skones wrote:Have we covered bloodies yet? I love bloodies.

Hollander, Trocadero and Red Dot are among my favorites out there.

I'd highly suggest the Winchester. The don't use any mixes and blend it from scratch. They've also got a yellow pepper bloody which is pretty unique. With that being said, Red Dot has been my go to for brunch for some time.

I forget the name of the Red Dot, but it is like a habenero infused which is really great. After getting into the bloodies made from scratch, I can't stand the pre made mixes anymore. I'm a bloody snob now.

KidA24 · Post #2008 » by **KidA24** » Fri Nov 13, 2015 5:52 pm

1 oz of your favorite stout (Guiness is usually on hand for me)
1.5 oz Vodka
Splash of pickle juice
Dallop of horseradish
1/2 tsp Black Pepper
3 shakes Celery Salt
5-15 drops of tabasco (to heat/taste)
5 or so drops of Worcestershire sauce.

Top with tomato juice.
Shake well. Garnish with your choice of whatever.

Chalula can replace the tabasco, but it doesn't give as much heat.

ReasonablySober · Post #2009 » by **ReasonablySober** » Fri Nov 13, 2015 5:59 pm

Bloodies are my ****. I've tried so many different recipes, but I usually fall back on Clamato. I don't like my bloodies thick and rich, and using homemade tomato concoctions usually end up like that.

One wrinkle I did enjoy, though, was to add a splash of orange juice to a bloody that had Zing Zang mix. Went really well together.

crkone · Post #2010 » by **crkone** » Fri Nov 13, 2015 6:04 pm

I was going to make a post about how many posts until someone shares a recipe but I was too late. At least there aren't any, "No one makes as good a bloody as me" posts.

I have like one bloody a year, they are just not my thing.

Post #2011 » by **MickeyDavis** » Fri Nov 13, 2015 6:16 pm

Bloodies. I can take 'em or leave 'em. They've got too gimmicky (like at Sobleman's, too much crap in them).

I don't dislike them but I'd rather have a good beer. :beer:

Badgerlander · Post #2012 » by **Badgerlander** » Fri Nov 13, 2015 6:56 pm

MickeyDavis wrote:Bloodies. I can take 'em or leave 'em. They've got too gimmicky (like at Sobleman's, too much crap in them).

I don't dislike them but I'd rather have a good beer.

skones · Post #2013 » by **skones** » Fri Nov 13, 2015 7:29 pm

I usually buy some generic tomato juice and make my own. BBQ sauce is a super underrated ingredient in bloodies. I don't think I've ever seen a restaurant bloody that claims it as an ingredient, but it just makes sense.

ReasonablySober · Post #2014 » by **ReasonablySober** » Fri Nov 13, 2015 9:28 pm

skones wrote:I usually buy some generic tomato juice and make my own. BBQ sauce is a super underrated ingredient in bloodies. I don't think I've ever seen a restaurant bloody that claims it as an ingredient, but it just makes sense.

I've used it before. Mustard is another condiment that goes well if you give the bloody a good shake.

Lately mine has been simple:

Celery salt and lime juice rimmer
7 dashes Worcestershire
4 dashes lime juice
3 dashes tabasco
Dash of spicy pickle brine
Gin, not vodka
Clamato

Badgerlander · Post #2015 » by **Badgerlander** » Fri Nov 13, 2015 9:32 pm

thats way too much work, prefer "Bartender, I'll have another"

Sky High · Post #2016 » by **Sky High** » Fri Nov 13, 2015 9:45 pm

JimmyTheKid wrote:And, again, best thin crust in town is Barbiere's on Blue Mound, just west of Hawley.

Yes. Agreed. This is one of my favorite pizza joints in all of Milwaukee and the surrounding burbs.

0BobLobLaw0 · Post #2017 » by **0BobLobLaw0** » Fri Nov 13, 2015 9:50 pm

Does anyone know what Magoo's in West allis turned into or is turning into? They were sold a few weeks ago. Great wings there. Dump of a bar though

skones · Post #2018 » by **skones** » Fri Nov 13, 2015 10:03 pm

ReasonablySober wrote:
skones wrote:I usually buy some generic tomato juice and make my own. BBQ sauce is a super underrated ingredient in bloodies. I don't think I've ever seen a restaurant bloody that claims it as an ingredient, but it just makes sense.

I've used it before. Mustard is another condiment that goes well if you give the bloody a good shake.

Lately mine has been simple:

Celery salt and lime juice rimmer
7 dashes Worcestershire
4 dashes lime juice
3 dashes tabasco
Dash of spicy pickle brine
Gin, not vodka
Clamato

I eyeball everything, but my ingredients are as follows:

Tomato Juice
Worcestershire
Louisiana Hot Sauce
Sriracha
Sweet Baby Rays Buffalo Wing Sauce
Horseradish
A smokey BBQ Sauce
Celery Salt
Cajun Seasoning
Tito's

Garnish with all of the pickled things, celery, a beef stick, and all of the cheeses. And yes, I have a separate bloody mary tailgate kit, with travel sized portions of each ingredient to grab and go at a moments notice.

ReasonablySober · Post #2019 » by **ReasonablySober** » Fri Nov 13, 2015 10:06 pm

skones wrote:
ReasonablySober wrote:
skones wrote:I usually buy some generic tomato juice and make my own. BBQ sauce is a super underrated ingredient in bloodies. I don't think I've ever seen a restaurant bloody that claims it as an ingredient, but it just makes sense.

I've used it before. Mustard is another condiment that goes well if you give the bloody a good shake.

Lately mine has been simple:

Celery salt and lime juice rimmer
7 dashes Worcestershire
4 dashes lime juice
3 dashes tabasco
Dash of spicy pickle brine
Gin, not vodka
Clamato

I eyeball everything, but my ingredients are as follows:

Tomato Juice
Worcestershire
Louisiana Hot Sauce
Sriracha
Sweet Baby Rays Buffalo Wing Sauce
Horseradish
A smokey BBQ Sauce
Celery Salt
Cajun Seasoning
Tito's

Garnish with all of the pickled things, celery, a beef stick, and all of the cheeses

I do like horseradish and old bay seasoning in mine when I remember that I have it on hand.

I've made this recipe before for a pizza bloody, using both the easy and the difficult ways. It's good.

crkone · Post #2020 » by **crkone** » Tue Nov 17, 2015 1:49 pm

http://onmilwaukee.com/dining/articles/bestofdining2015.html