AZ BS Thread 4²0

That it is.. The frozen cheddar is amazing! His bacon is the best in the world, seriously. He buys the whole hog, and uses every part, snout to tail. For his bacon, he cures and smokes it in house before he cooks it. The with the rest of the pig parts, he makes a ton of his own salumi's and an assortment of cured meats like guanciale, prosciutto and even makes his own spam with the left over chunks of prosciutto, cheek, etc... Best "spam" I have ever had. God I miss that place. Every once in a while, I get lucky and find a care package on my doorstep from him. Still have 10 or so pounds of tequila habanero cured and smoked bacon.. It's my camping go to!

 

WTF, I’m a huge foodie, where’s his place?

 

Me too. Grew up in the restaurant biz. Whole family owns restaurants and my folks have had a few. Their place is in Carson City, NV and it heavily focused on true farm to table, hand crafted food. Everything is from scratch and and of the beef, pork, lamb, goat or chicken is all local, free range, organic, yada yada yada... The meat curing that they do is really cool and delicious! They got into making various cheeses a few years ago as well. Anyhow, he's got a ton of awards including a James Beard which was a HUGE honor for him.

 

Upset cause retrofits came in the mail and I was hoping to install them today but the shroud got messed up somehow and now I have to send them out to get repainted if that's part of his warranty

 

Name of place?
Do they have a website?
Do they ship?

 

It's called Cafe at Adele's (Adele was my grandmothers name)

http://www.adelesrestaurantandlounge.com/gallery/

They do not ship, unfortunately. I am trying to talk to my dad about making a more commercial operation out of the butcher side of the restaurant. Right now he's got like a dozen different types of sausages and of course everything I mentioned previously. Every type of protein he serves, he buys whole and uses every part, nothing is wasted, which leads to lots of great things!! I ate like a fat kid over xmas.

 

sweet, I drive through CC like once a year, my company I worked for overseas was based out of Minden. Going to check it out, will hit you up for the exact location next time I roll through.

 

Just FYI too wide of a rim and you will lose expo points. Wider the rim is the tire gets a little smaller, your dirty7's may not really be dirty7's anymore. But Toyo also says not to mount on a 7.5" wide stock rim but mine work just fine

 

These are some charcuterie plates I made with some of his meats, cheeses and pickled things.

 

Oh no shit, that's awesome. Small world. Minden is a stones throw away. There's also an amazing family owned Basque restaurant there.

 

No you are just being mean!

 

We've been eating these for years. Taste just like they do at the restaurant.

 

My Toyos are ok with 7.5s? Dont we run the same size?

 

Was this supposed to be to me? Mine are 285/75/16 and just checked it does say 7.5-9, maybe the OEM rims are 7" or maybe I am just wrong lol

 

Oh thats right, you has 16s.

I thought you were 34s, now I know why you blew the sidewalls. You arent EXTREME!

 

Haha I do wish I got the extremes

 

I have them in the 16s. 295/75r16. They have been awesome.

 

Extremes is where it’s at

 

There is a definite difference in sidewalls between them. My ATII walls wont even start to flex until im under 12psi. That 1st time on Elvis with open diffs we dropped to 10 just to get me through