Food Thread: Nuts, Pork, And Bourbon...

What to do with extra nuts? I used to buy raw almonds and then roast them, mostly because they tasted a lot better than the roasted ones from the market. I could control the salt and the fat, and of course that meant more salt and more fat!

But I got bored with roasted almonds, and still had a bag of the raw version. Actually, they are steamed, not raw, because raw almonds will often contain some unpleasant compounds like cyanide!

So I poked around and found some recipes for spicy almonds, and damn! They were tasty! Of course that is a rabbit hole, and there are thousands of variations, and most that I have seen are actually spicy/sweet, which makes them even more delicious and difficult to resist.

I even tried them with pecans, of which I had tons for pecan pie. They were good too, although a friend recently gave me some excellent pecans from Texas, and trust me, they are a lot better than the commodity ones I bought at Costco.

I tuned up a recipe that Bluebell sent me, and that's the one I use. I posted it a long time ago, and have made it many times, but recently I have been cutting back on the cumin.

And peeling the almonds helps a lot, or is a time-consuming affectation that you should probably ignore.

Not sure which, but try them both ways and report back!

******
This article comes from a website run by a law firm that specializes in food safety cases! What a surprise that they are critical.

But...I think that they are correct.

Has FSIS been asleep at the switch since 2022? How could they let Boars Head operate like this?

Ten people died needlessly another 51 were hospitalized with a severe Listeria infection. Not to take anything away from Boar's Head and its responsibility, but what about the USDA/FSIS's responsibility to consumers?

Our government's ability to screw things up is unmatched in history. We spend $30 billion a year on the USDA's non-mandatory programs, and they can't manage to hold a major company's massive production facility to a minimum standard even after dozens of inspections and warnings and policy papers and process improvement initiatives and....?

The Boars Head factory in Virginia was disgusting. Real Upton Sinclair fodder. They won't be getting any of my money for a very long time. But still, how tough is it for an inspector to walk into a food production facility, look up at the ceiling and see dripping liquid hitting the food, and shut them down? That's sort of the point of inspections!

******

The prep for this sort of stuff is the real pain in the *ss. Making the rice, seasoning the fish, slicing it and whatever other stuff you want to put into the rolls...that takes a lot of time.

But slicing the fish is an art, and while I am getting better at it, especially with salmon (it's the easy one), tuna is still a crapshoot with me.

******
This sounds mighty tasty, even if the recipe calls for prepared stuff like bouillon base and some brand of spice mix I have never heard of. But the concept is a good one, so just read through it and replace the dumb stuff with good stuff!

Sausage and Cabbage Soup
******

This has been sitting on my desk for awhile. No, not the food... the recipe. I may have posted it here recently, but I gave it a shot last week, and while it was good, it wasn't exciting. I think the big mistake was using the called-for Piquillo peppers. They were too sweet. Next time I will use a spicy pepper that will provide more flavor than just "sweet."

******
Oh hell. This sounds disgusting. Cheeseburger Casserole. And I'll bet it's actually delicious, and I might make this if we have a Super Bowl viewing gathering. It will undoubtedly be more tasteful than the halftime entertainment!
******
Dalton Wheated.jpg

How do you maniacs feel about a semi-regular bourbon tasting section?

I bought that bottle last week, mostly because I like wheated bourbons and it was from Indiana, so definitely a bit different.

It was good, and at ~~108~~ 100 proof (Thank you Mikeski for catching my mistake) the alcohol was in balance, which makes me think the distillery knows what it is doing. But there were some dusty flavors that I did not enjoy, and it was a bit simple for the price ($40+). I'm not disappointed, but I'm not thrilled, and I probably won't buy another bottle once this one is gone.

******
What the hell happened to all the vegetables? And send me garlic that isn't grown in heavy metals and human waste in China, well-marbled hanger steaks and elk chops to: cbd dot aoshq at gmail dot com.

~~Who are those poor deluded souls~~ We know who shake their Manhattans! These are the same people who drink fine bourbon with coke, and probably shake red wine with ice too.

$1,200 for a bottle of bourbon is just stupid, insulting, and a ghastly affront to most people's palates and wallets. I think the sweet spot is $40-$60 for excellent and interesting bottles, and bumping that to $100 gets you an incremental improvement in quality, but nothing mind-blowing. More than that and I think you are paying for hype and rarity, which may look good in your liquor cabinet, but doesn't translate to more quality in the bottle.

The problem...or the solution...is to buy lots of bourbon, take tasting notes, and eventually arrive at your favorites! It should take forty of fifty years, but it is worth it!

Posted by: CBD at 04:00 PM

Comments

(Jump to bottom of comments)

1 Food fight

Posted by: Skip at January 12, 2025 04:00 PM (fwDg9)

2 Extra nuts... not going there!

Posted by: AZ deplorable moron at January 12, 2025 04:00 PM (lfyy0)

3 I summoned the squirrels

Posted by: Skip at January 12, 2025 04:01 PM (fwDg9)

4 The lady tried to sell me Boar's Head this morning at Safeway, and I told her no way.

Posted by: San Franpsycho at January 12, 2025 04:03 PM (RIvkX)

5 I had a combo FWP and Food Thread issue yesterday morning.
FWP: Ate too much Friday afternoon (late lunch) so we didn't use the 2 2" thick sirloin steaks Friday night as planned.
So we were going to have steak and eggs yesterday morning; but, the steaks were so big we decided to just eat 1/2 of each.
Now the leftover steak will be used in dinner salads.

Posted by: AZ deplorable moron at January 12, 2025 04:03 PM (lfyy0)

6 5 I had a combo FWP and Food Thread issue yesterday morning.
FWP: Ate too much Friday afternoon (late lunch) so we didn't use the 2 2" thick sirloin steaks Friday night as planned.
So we were going to have steak and eggs yesterday morning; but, the steaks were so big we decided to just eat 1/2 of each.
Now the leftover steak will be used in dinner salads.
Posted by: AZ deplorable moron at January 12, 2025 04:03 PM (lfyy0)

Isn't that a FWS (1st world solution) and not a FWP?

Posted by: Nova Local at January 12, 2025 04:04 PM (exHjb)

7 We got nuts seasoned with TJ's sesame onion mix and they are addictive.

Posted by: San Franpsycho at January 12, 2025 04:04 PM (RIvkX)

8 I routinely have a hell of a time finding decent macadamia nuts. Costco has them but I don't get there too often.

As luck would have it, I'm making a keto version of the cheezbooger, cheezbooger casserole for supper. Instead of 'taters, I use cauliflower.

No, it's not the same but it's Godunov.

Posted by: Tonypete at January 12, 2025 04:05 PM (WXNFJ)

9 Oh hell. This sounds disgusting. Cheeseburger Casserole.

It's got tater tots. Got to be good.

Posted by: Tuna at January 12, 2025 04:06 PM (oaGWv)

10 I was just wishing I had some really good mixed nuts to snack on, to be low carb, and thinking, "well, I have those raw almonds but they do get kind of boring," LITERALLY as I was bringing up the food thread at the same time. Thanks CBD--will try!!

Posted by: skywch at January 12, 2025 04:07 PM (uqhmb)

11 Sometimes you feel like a nut; sometimes you don't.

Posted by: I am the Shadout Mapes, the Housekeeper at January 12, 2025 04:09 PM (PiwSw)

12 Tonight is easy and preprepped dinner, serving 1 thing 1 kid hates and 1 thing the other kid hates, and the jarred Indian sauce I won't be able to use when my Polish guest rearrives with my daughter on Tuesday...

So, it's Aldi's chicken sandwiches (with lettuce, tomato, onion, avocado, and dijon/mayo)
Jarred Jalfrezi curry with coconut milk over roasted veg (onions, carrots, sweet potato, chickpeas, and cauliflower) and spinach
And crispless fruit crisp - apples, grapes, and dragon fruit baked together with cornstarch, spices, and a little sugar and with no topping - did this earlier in the week b/c I was using up a "fresh healthy" fruit crisp box and found out it had milk in it (so tossed it and then decided, what the heck - let's just bake the fruit) and it worked great with dragonfruit, so this is take 2. I only have 2 of 9 dragonfruit left now, so it's been a fruit deal that kept on giving...

PS - I hate ingredient lists that do not have the "Allergen warning" at the bottom and expect you to read every ingredient instead (which I do...but when shopping, sometimes you miss the Natural Flavor (Milk based) when it's the last dang ingredient...

Posted by: Nova Local at January 12, 2025 04:09 PM (exHjb)

13 I thought we were corgis, not squirrels ... did I miss a memo from the Ewok?

Posted by: sock_rat_eez at January 12, 2025 04:10 PM (cY18j)

14 I bought that bottle last week, mostly because I like wheated bourbons and it was from Indiana, so definitely a bit different.
_____________

I realize that bourbon doesn't have to come from Kentucky, but when did all these others start popping up?

Posted by: Biff Pocoroba at January 12, 2025 04:10 PM (Dm8we)

15 Isn't that a FWS (1st world solution) and not a FWP?
Posted by: Nova Local

A FWP with a great FWS is how I claim it!

Posted by: AZ deplorable moron at January 12, 2025 04:11 PM (lfyy0)

16 It's got tater tots. Got to be good.
Posted by: Tuna
_________

Yes, unless soggy. Nothing worse than a soggy tater tot.

Posted by: Biff Pocoroba at January 12, 2025 04:11 PM (Dm8we)

17 Tonight we are doing potato leek soup, grilled cheese and salad. Easy peasy.

Posted by: Piper at January 12, 2025 04:12 PM (GMx4K)

18 At the risk of encouraging sophomoric responses and clever innuendos, I freely admit to liking nuts. Cashews are a favorite as are pignolias if done properly. Nuts are such a big snack item at my house that I specifically bought a tin shaped like a house (I think it originally had cookies in it) and renamed it the "Nut House." It's always, at least, half filled with nut snacks (ahem...any of you morons making the obvious nut sack reference need to try harder and get more clever). When they get a bit old and approaching stale, I'll toss them in the microwave with a bit of salted or garlic butter to spruce them up before snacking.

Yes, you immature idiots. I love nuts.

Posted by: Orson at January 12, 2025 04:12 PM (dIske)

19
I intend to be ornery, nasty and abrasive. All of you have no idea what you're talking about. You're stupid. And I'll point it out to you as unpleasantly as I can.

Posted by: Hadrian the Seventh at January 12, 2025 04:13 PM (dxSpM)

20 16 It's got tater tots. Got to be good.
Posted by: Tuna
_________

Yes, unless soggy. Nothing worse than a soggy tater tot.
Posted by: Biff Pocoroba at January 12, 2025 04:11 PM (Dm8we)

I was thinking the exact same thing!

Posted by: Nova Local at January 12, 2025 04:13 PM (exHjb)

21 I'm thinking hard about buying a whole beef chuck roll and breaking it down for smoking the cuts.

Posted by: mrp at January 12, 2025 04:13 PM (rj6Yv)

22 Tonight's dinner is bacon-wrapped pork loin in a creamy Dijon sauce, a side of mashed purple sweet potatoes, and a kale salad.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 12, 2025 04:13 PM (kpS4V)

23 5
Now the leftover steak will be used in dinner salads.

Posted by: AZ deplorable moron at January 12, 2025 04:03 PM (lfyy0)
----
I would love to have your food-FWP. What's a steak?

Posted by: Ciampino - make sure it's a beefsteak at January 12, 2025 04:13 PM (i0xsb)

24
Cinnamon cashews from TSC are the bomb.

Posted by: Hadrian the Seventh at January 12, 2025 04:14 PM (dxSpM)

25 I would love to have your food-FWP. What's a steak?
Posted by: Ciampino

You have to buy a side or whole steer and have storage for all of the different cuts to be able to afford it.

Posted by: AZ deplorable moron at January 12, 2025 04:15 PM (lfyy0)

26 Would somebody explain those percentages on the bottle to me?

Posted by: From about That Time at January 12, 2025 04:16 PM (4780s)

27 Cashews belong to the same family as poison ivy. It's my understanding that cashews in the pods need to be boiled before removing the "nuts" to make them edible.

Posted by: mrp at January 12, 2025 04:16 PM (rj6Yv)

28 I saw Soggy Tater Tots open for Indiana Whiskey at The Distillery in 88.

Posted by: Reforger at January 12, 2025 04:17 PM (xcIvR)

29 Wheated Bourbon....

Buffalo Trace "Kosher Wheat Recipe" Kentucky Straight Bourbon Whiskey
$89

Posted by: Martini Farmer at January 12, 2025 04:17 PM (Q4IgG)

30 First look, I thought it was mountain oysters. Dese nutz.

Posted by: Eromero at January 12, 2025 04:19 PM (NqdXs)

31 Isn't Makers Mark a wheated Bourbon?

Posted by: WitchDoktor at January 12, 2025 04:20 PM (20Ht3)

32 27 Cashews belong to the same family as poison ivy. It's my understanding that cashews in the pods need to be boiled before removing the "nuts" to make them edible.
Posted by: mrp at January 12, 2025 04:16 PM (rj6Yv)

Yes, since that's my prime tree nut allergy in my tree nut allergy, I could have told you they were poisonous

..

I ate a ton of them in my youth b/c they were the best tree nut, so I guess I did get my fill...

Posted by: Nova Local at January 12, 2025 04:20 PM (exHjb)

33
You can't drive on US 59 here in Texas south of Rosenberg and not come across someone selling pecans roadside every mile.

Posted by: Hadrian the Seventh at January 12, 2025 04:20 PM (dxSpM)

34 Gripe of the day. Can we not grow produce in the USA anymore? Every single bag of flash frozen vegetables is from Mexico, Guatemala and south of the border. Some stores even carry vegetables from China and that bleached garlic grown in feces water.

Am I the only one who reads labels for country of origin?

If it’s not from the USA I ain’t eating it.

Posted by: Marcus T at January 12, 2025 04:20 PM (hLl4k)

35 Cashews belong to the same family as poison ivy. It's my understanding that cashews in the pods need to be boiled before removing the "nuts" to make them edible.
Posted by: mrp

And no matter how you treat them the ones you buy to eat have some of the 'poison' (urushiol). If you eat too many you might feel a bit 'off'.

Posted by: AZ deplorable moron at January 12, 2025 04:21 PM (lfyy0)

36 >> You can't drive on US 59 here in Texas south of Rosenberg and not come across someone selling pecans roadside every mile

I bought some pecans in Sugarland. They were probably the best I ever had.

Posted by: Marcus T at January 12, 2025 04:22 PM (hLl4k)

37 "But still, how tough is it for an inspector to walk into a food production facility, look up at the ceiling and see dripping liquid hitting the food, and shut them down? That's sort of the point of inspections!"

Then the check clears, and it's all okay.

Posted by: BeckoningChasm at January 12, 2025 04:22 PM (CHHv1)

38
Am I the only one who reads labels for country of origin?

If it’s not from the USA I ain’t eating it.
Posted by: Marcus T at January 12, 2025 04:20 PM (hLl4k)

________

You are not the only one.

Posted by: Hadrian the Seventh at January 12, 2025 04:22 PM (dxSpM)

39 16
Nothing worse than a soggy tater tot.

Posted by: Biff Pocoroba at January 12, 2025 04:11 PM (Dm8we)
----
Disagree, soggy toast is the pits.
Soggy tater tots can be pressed into being mashed potatoes.

Posted by: Ciampino - soggy water? at January 12, 2025 04:22 PM (i0xsb)

40 "How do you maniacs feel about a semi-regular bourbon tasting section?"

I welcome that type of content! Also willing to be a contributor!

Posted by: Doof at January 12, 2025 04:22 PM (2KrT4)

41 37 "But still, how tough is it for an inspector to walk into a food production facility, look up at the ceiling and see dripping liquid hitting the food, and shut them down? That's sort of the point of inspections!"

Then the check clears, and it's all okay.
Posted by: BeckoningChasm at January 12, 2025 04:22 PM (CHHv1)

In theory, the inspector should have been fired.
In reality, they were probably promoted.

Posted by: Nova Local at January 12, 2025 04:23 PM (exHjb)

42 William Dalton looks distressed.

Posted by: Bertram Cabot, Jr. at January 12, 2025 04:23 PM (63Dwl)

43 Soggy tater tots can be pressed into being mashed potatoes.
Posted by: Ciampino

Waffle maker is the bomb for 'fixing' soggy tatter tots!

Posted by: AZ deplorable moron at January 12, 2025 04:23 PM (lfyy0)

44 Thanks CBD for another rocking Food Thread! Cheeseburger Casserole does sound like an excellent Super Bowl dish.

Posted by: SuperMayorSuperRonNirenberg: Buff As Hell, And Commie To The Core at January 12, 2025 04:23 PM (6ML9b)

45 Would somebody explain those percentages on the bottle to me?
Posted by: From about That Time at January 12, 2025 04:16 PM (4780s)

I believe most bourbons are made from 100% corn mash, but the rule is that to be called bourbon it has to be made from at least 50% corn mash. The bourbon depicted has percentages of wheat and malt (would this be malted barley? dunno) and only 78% corn in the mash.

Posted by: Cicero (@cicero43) at January 12, 2025 04:24 PM (JkO4W)

46 Yeah, cashews processed poorly can result in some irritations etc. But, beyond that they are great if you have diabetes or cholesterol issues.

Posted by: Orson at January 12, 2025 04:24 PM (dIske)

47 How could they let Boars Head operate like this?

They covered the important questions, I'm sure. Like "were the hogs and cattle raised free-range? Chicken and turkeys cage-free?"

Animal welfare is what's important. Who cares about humans?

Posted by: mikeski at January 12, 2025 04:26 PM (DgGvY)

48 Disagree, soggy toast is the pits.
Soggy tater tots can be pressed into being mashed potatoes.
Posted by: Ciampino
_________

I'm going that. But I also might try just recrisifying them in bacon grease.

Posted by: Biff Pocoroba at January 12, 2025 04:26 PM (Dm8we)

49 Cheeseburger casserole looks suspiciously like a variation of Tater Tot casserole.

Posted by: jix at January 12, 2025 04:26 PM (Leoj5)

50 (would this be malted barley? dunno)
Posted by: Cicero

You 'malt' a grain by letting it sprout and then drying the grain (usually after 72hrs IIRC). The sprouting releases enzymes which convert the starch of the grain to sugar (the malt).
(Beer brewing knowledge for the win!)

Posted by: AZ deplorable moron at January 12, 2025 04:27 PM (lfyy0)

51 Would somebody explain those percentages on the bottle to me?
Posted by: From about That Time at January 12, 2025 04:16 PM (4780s)

70/20/10 is the percentage of each grain (corn/wheat/barley) that went into the "mash bill". The grains are added to a huge fermenting vessel along with water and yeast. The process starts in the same manner as making beer.

By US law, bourbon must be at least 51% corn.

Most bourbons use rye as the second grain. Some use wheat, in an attempt to produce a "softer" bourbon. Notable bourbons made with wheat instead of rye -- Makers Mark and the Weller line from Buffalo Trace. The Van Winkle line (Pappy and other) is taken from the same barrels as the Weller line.

Posted by: Doof at January 12, 2025 04:27 PM (2KrT4)

52 Fell asleep

Posted by: Skip at January 12, 2025 04:28 PM (fwDg9)

53 You 'malt' a grain by letting it sprout and then drying the grain (usually after 72hrs IIRC). The sprouting releases enzymes which convert the starch of the grain to sugar (the malt).

Yes, but my question is, can grains other than barley be malted?

I know both Scotch and Irish use malted barley. I've never hear of malted wheat, if there is such a thing.

Posted by: Cicero (@cicero43) at January 12, 2025 04:29 PM (JkO4W)

54
Am I the only one who reads labels for country of origin?

If it’s not from the USA I ain’t eating it.
Posted by: Marcus T at January 12, 2025 04:20 PM (hLl4k)

foreign entities have been buying up farmland in the us after epa rules impacted farmers/ranchers ability to farm efficiently and cost-effectively. That plus the demand for out of season produce pushed a lot of buyers to warmer climes in fall/winter, which means southern countries.

I can recommend Greenberg Smoked Turkeys (Tyler, Texas). My friend sent me one and I just finished slicing it up for dinner tonight. They raise their own heirloom birds and smoke them on property. It didn't look like the mass produced birds at the grocery store, and the flavor is stunning!

Posted by: Moki at January 12, 2025 04:29 PM (wLjpr)

55 Via RabbitHole Distillery: What's "Wheated Bourbon?"

With rye as the secondary grain in bourbon, it inherits some of the rye's bold, spicy, sharp flavors. Wheat has a much milder flavor profile than the rye, taming down the sharpness a bit and giving it a softer impact. In addition to being smoother, the wheated bourbons are also sweeter, thanks to the corn and wheat interacting. Corn is inherently sweet, and wheat's more subdued characteristics allow that sweetness to come through completely.

Posted by: Martini Farmer at January 12, 2025 04:29 PM (Q4IgG)

56 I get Boars Head cold cuts often, seem fine so far

Posted by: Skip at January 12, 2025 04:30 PM (fwDg9)

57 34
Am I the only one who reads labels for country of origin?

If it’s not from the USA I ain’t eating it.

Posted by: Marcus T at January 12, 2025 04:20 PM (hLl4k)
----
Well if it's something like panettone, prosciutto or parmegiano then if it's from Italy, I would pick it over the one from NJ (assuming I could afford it LOL). Same with Cadbury Milk Chocolate bar from Ireland vs USA.

Posted by: Ciampino - I go nuts over almonds at January 12, 2025 04:30 PM (i0xsb)

58 I get Boars Head cold cuts often, seem fine so far
Posted by: Skip at January 12, 2025 04:30 PM (fwDg9)

The last one is the one to watch out for.

Posted by: Cicero (@cicero43) at January 12, 2025 04:31 PM (JkO4W)

59 William Dalton looks distressed.
Posted by: Bertram Cabot, Jr.

Midjourney, draw me a portrait of a bearded man, exactly halfway between '1850s European gentry' and '2AM mug shot.'

And people need to buy more of Mr Dalton's liquor. Poor guy can't even afford a necktie.

Posted by: mikeski at January 12, 2025 04:31 PM (DgGvY)

60 Yes, but my question is, can grains other than barley be malted?

I know both Scotch and Irish use malted barley. I've never hear of malted wheat, if there is such a thing.
Posted by: Cicero (@cicero43) at January 12, 2025 04:29 PM (JkO4W)

I have a bottle of malted rye from New Riff. It's OK. Not my favorite by any stretch.

Posted by: Doof at January 12, 2025 04:31 PM (2KrT4)

61 "But still, how tough is it for an inspector to walk into a food production facility, look up at the ceiling and see dripping liquid hitting the food, and shut them down?"

I really don't think you understand how capitalism works ?

Hello Benjamin.

Posted by: Next2Nothing at January 12, 2025 04:32 PM (tA1/w)

62 I made some babaganoush this morning and just put a quiche in the oven.

Going to have some salmon with dill and lemon and a salad with cucumbers and tomatoes and some feta for dinner.

That should set me for lunch this week.

Posted by: nurse ratched at January 12, 2025 04:32 PM (mT+6a)

63 I am down with a bourbon thread.

With maybe an arithmetic sidecar.

Posted by: goatexchange at January 12, 2025 04:33 PM (hyS0X)

64 And CBD,
Your sushi preparation looks awesome! Good for you! Have you ever done salmon roe with quail egg?

Posted by: nurse ratched at January 12, 2025 04:33 PM (mT+6a)

65 The wife made a quiche with NM chilies and bacon last week.

Burp.

Posted by: Additional Blond Agent, STEM Guy at January 12, 2025 04:33 PM (/HDaX)

66 Hatch, I mean.

Posted by: Additional Blond Agent, STEM Guy at January 12, 2025 04:34 PM (/HDaX)

67 Not much produce growing in eastern USA now

Posted by: Skip at January 12, 2025 04:34 PM (fwDg9)

68 The explanation of the that bourbon's percentages is simple:

They drank first, then printed the label second.

Posted by: goatexchange at January 12, 2025 04:35 PM (hyS0X)

69 I am in my second week of training to be a Fugu QA inspector, and so far it's going grrrrrrrrr.

Posted by: I am the Shadout Mapes, the Housekeeper at January 12, 2025 04:36 PM (PiwSw)

70 62 I made some babaganoush this morning and just put a quiche in the oven.

Going to have some salmon with dill and lemon and a salad with cucumbers and tomatoes and some feta for dinner.

That should set me for lunch this week.
Posted by: nurse ratched at January 12, 2025 04:32 PM (mT+6a
Thanks, nurse! I made this for church a couple years ago and everybody loved it. Then I couldn’t remember how I made it (or even the name). Yeah I know.

Posted by: Eromero at January 12, 2025 04:37 PM (NqdXs)

71
Yes, but my question is, can grains other than barley be malted?
Posted by: Cicero

From the web:
Barley is the most commonly malted grain due to its high enzyme content. However, other cereal grains can also be malted, including wheat, rye, oats, rice, and corn.

Posted by: AZ deplorable moron at January 12, 2025 04:38 PM (lfyy0)

72 Cashews are a favorite as are pignolias if done properly.

Posted by: Orson at January 12, 2025 04:12 PM (dIske)

it has never occurred to me to eat pignoli nuts as... you know... nuts!

How do you prepare them?

Posted by: CharlieBrown'sDildo at January 12, 2025 04:38 PM (d9fT1)

73 The percentages add up to more than 100%. How can that be?

Posted by: From about That Time at January 12, 2025 04:39 PM (4780s)

74 124%?

Posted by: Boss Moss at January 12, 2025 04:39 PM (YeGMU)

75 46 Yeah, cashews processed poorly can result in some irritations etc. But, beyond that they are great if you have diabetes or cholesterol issues.

Posted by: Orson at January 12, 2025 04:24 PM (dIske)
----
Remember that cholesterol is not an issue. That was debunked by at least 2015 or so. It was all made up numbers between the seed oil industry and unscrupulous doctors/researchers looking for the big grants.

Posted by: Ciampino - a tiny tot at January 12, 2025 04:38 PM (i0xsb)

Posted by: Ciampino - I got it at January 12, 2025 04:39 PM (i0xsb)

76 "because raw almonds will often contain some unpleasant compounds like cyanide!"

Think you're confusing almonds with bitter almonds there.

Posted by: Sjg at January 12, 2025 04:39 PM (aqZN1)

77 I believe most bourbons are made from 100% corn mash,

Posted by: Cicero (@cicero43) at January 12, 2025 04:24 PM (JkO4W)

Most bourbons have some rye or wheat or both.

Posted by: CharlieBrown'sDildo at January 12, 2025 04:40 PM (d9fT1)

78 " The percentages add up to more than 100%. How can that be?"

Poor label font choice.

Posted by: Next2Nothing at January 12, 2025 04:40 PM (tA1/w)

79 The explanation of the that bourbon's percentages is simple:

They drank first, then printed the label second.
Posted by: goatexchange at January 12, 2025 04:35 PM (hyS0X)

Those are ZEROES not EIGHTS. Weird font.

Also - CBD: That bourbon has to be 100 proof (50% alcohol), not 108 proof. It is "bottled in bond" which is always exactly 100 proof.

Posted by: Doof at January 12, 2025 04:40 PM (2KrT4)

80 It was good, and at 108 proof the alcohol was in balance, which makes me think the distillery knows what it is doing.

It's hard to read the fancy script on the bottle, but is that a typo? I can read "bottled in bond" in the middle of the label, and I thought that always meant "exactly 100 proof."

Posted by: mikeski at January 12, 2025 04:40 PM (DgGvY)

81 124%?

Posted by: Boss Moss at January 12, 2025 04:39 PM (YeGMU)

Their zeros look like eights.

Posted by: CharlieBrown'sDildo at January 12, 2025 04:41 PM (d9fT1)

82 >>> 47 How could they let Boars Head operate like this?

They covered the important questions, I'm sure. Like "were the hogs and cattle raised free-range? Chicken and turkeys cage-free?"

Animal welfare is what's important. Who cares about humans?
Posted by: mikeski at January 12, 2025 04:26 PM (DgGvY)

Not to deny the importance of virtue signaling to "our" bureaucracy, but I suspect 'who you are' and 'did you pay the vig' are also factors.

Posted by: Helena Handbasket at January 12, 2025 04:41 PM (YTktQ)

83 Got it from above. I'm misreading zeros as eights.

Posted by: From about That Time at January 12, 2025 04:41 PM (4780s)

84 You have to buy a side or whole steer and have storage for all of the different cuts to be able to afford it.
Posted by: AZ deplorable moron at January 12, 2025 04:15 PM (lfyy0)

Saw some Markdown ground beef @$4.66#. Absurd. Is it a top sirloin?

Posted by: Miflin at January 12, 2025 04:41 PM (HOwop)

85 Sorry about all the mental clutter in the Hordemind, Doof.

Posted by: mikeski at January 12, 2025 04:41 PM (DgGvY)

86 I am in my second week of training to be a Fugu QA inspector, and so far it's going grrrrrrrrr.
Posted by: I am the Shadout Mapes

Heh, I'll skip that...

Posted by: AZ deplorable moron at January 12, 2025 04:41 PM (lfyy0)

87 70, 20, 10. They’re Hoosier numbers and difficult to read.

Posted by: neverenoughcaffeine at January 12, 2025 04:42 PM (2NHgQ)

88 "You 'malt' a grain by letting it sprout and then drying the grain (usually after 72hrs IIRC). The sprouting releases enzymes which convert the starch of the grain to sugar (the malt)."

See malted milk.

Posted by: Tuna at January 12, 2025 04:43 PM (oaGWv)

89 Not that I wouldn't, but don't drink Bourbon usually,

Posted by: Skip at January 12, 2025 04:43 PM (fwDg9)

90 I can read "bottled in bond" in the middle of the label, and I thought that always meant "exactly 100 proof."

Posted by: mikeski at January 12, 2025 04:40 PM (DgGvY)

You are 100% correct. My error. As I just mentioned, their zeros look like eights!

Thanks for catching that.

Posted by: CharlieBrown'sDildo at January 12, 2025 04:43 PM (d9fT1)

91 it has never occurred to me to eat pignoli nuts as... you know... nuts!

How do you prepare them?
Posted by: CharlieBrown'sDildo at January 12, 2025 04:38 PM (d9fT1)
______________________

Very simple. 350 oven pine nuts on a baking tray with parchment for about 10 minutes until they start browning. You can get creative with salts and butters...even cinnamon sugar

Posted by: Orson at January 12, 2025 04:44 PM (dIske)

92 "You 'malt' a grain by letting it sprout and then drying the grain (usually after 72hrs IIRC). The sprouting releases enzymes which convert the starch of the grain to sugar (the malt)."

See malted milk.
Posted by: Tuna

If your milk sprouted 72 hours ago, it's well past "malted."

Posted by: mikeski at January 12, 2025 04:44 PM (DgGvY)

93 To the deli lady: "give me that can of $19.99 caviar"
Deli lady: "uh, it's $199.99"
"Never mind ".

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle for festive little hats at January 12, 2025 04:44 PM (UHmIH)

94 yes. Also, that Indiana bourbon is a true Indiana product. BiB also means, one season, one distillery., one distiller. No blends. Indiana spirits are blended with many Kentucky bourbons.

Posted by: goatexchange at January 12, 2025 04:44 PM (hyS0X)

95 I really don't think you understand how capitalism works ?

Hello Benjamin.
Posted by: Next2Nothing at January 12, 2025 04:32 PM (tA1/w)
----

True Capitalism is being both on the take AND competent and customer-focused!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 12, 2025 04:45 PM (kpS4V)

96 Posted by: Doof at January 12, 2025 04:40 PM (2KrT4)

Yup. And they printed "Bottled In Bond" in a small font, which is weird, because it is a selling point!

Do I now have to bring f*cking reading glasses to the liquor store?

Posted by: CharlieBrown'sDildo at January 12, 2025 04:46 PM (d9fT1)

97 This is a seminal article driving the final nail on seed oils and their health problems. Definitely worth a read. Some of these 'players' were implicated in the cholesterol scare. Reminds me a lot of the Alzheimer's research scams, with millions of dollars and billions of research hours wasted.

https://tinyurl.com/amnk3eyx

Posted by: Ciampino - God gave us Olive Oil to use at January 12, 2025 04:47 PM (i0xsb)

98
Saw some Markdown ground beef @$4.66#. Absurd. Is it a top sirloin?
Posted by: Miflin

The beef is not marked top. I guess I could ask them to expand the labeling; but, I'd rather just keep getting the steer at the same price per lb. We know it raised locally and tastes great which is all we care about.

Posted by: AZ deplorable moron at January 12, 2025 04:47 PM (lfyy0)

99 Do I now have to bring f*cking reading glasses to the liquor store?
Posted by: CharlieBrown'sDildo

Got next week's FWP post in the can!

Posted by: mikeski at January 12, 2025 04:47 PM (DgGvY)

100 I stay away from all whiskeys higher than 95 proof. Any more than that, and the raw alcohol taste overpowers the real flavors you are paying for. ‘Cask strength” is the current buzz, but I think it’s little more than marketing and a way to hide the taste of mediocre whisky. Like dressing a girl in a moo-moo. 80 proof is the gold standard for me.

Posted by: Elric Blade at January 12, 2025 04:48 PM (rXy7c)

101 My uncle use to drink Bourbon in iced tea

Posted by: Skip at January 12, 2025 04:48 PM (fwDg9)

102 "Do I now have to bring f*cking reading glasses to the liquor store? "

100 comment rule ! This belongs in the "Old Guys Problems" thread.

Posted by: Next2Nothing at January 12, 2025 04:49 PM (tA1/w)

103 Do I now have to bring f*cking reading glasses to the liquor store?
Posted by: CharlieBrown'sDildo at January 12, 2025 04:46 PM (d9fT1
And don’t sample too heavily.

Posted by: Eromero at January 12, 2025 04:49 PM (NqdXs)

104 My uncle use to drink Bourbon in iced tea
Posted by: Skip

Your uncle was a smart man!

Posted by: AZ deplorable moron at January 12, 2025 04:50 PM (lfyy0)

105 I think cheeseburger casserole sounds wonderful. Although I would leave off the tater tots.

Posted by: bluebell at January 12, 2025 04:50 PM (79pEw)

106 Yes. Deez nutz.

I didn't know that about almonds and cyanide, CBD. Good to know.

Posted by: fly gal at January 12, 2025 04:50 PM (1GRHN)

107 Sorry about all the mental clutter in the Hordemind, Doof.
Posted by: mikeski at January 12, 2025 04:41 PM (DgGvY)

No worries!

Posted by: Doof at January 12, 2025 04:51 PM (2KrT4)

108 I've roasted almonds in my cast iron pan. Bacon fat, salt, and paprika yielded the best results. Little is more of a cashews guy, so I mostly just get those now

Posted by: Joe Kidd at January 12, 2025 04:51 PM (bA75n)

109 I didn't know that about almonds and cyanide, CBD. Good to know.

Posted by: fly gal at January 12, 2025 04:50 PM (1GRHN)

I think most almonds sold as raw are actually steamed to get rid of any possible issues.

Posted by: CharlieBrown'sDildo at January 12, 2025 04:52 PM (d9fT1)

110 > I stay away from all whiskeys higher than 95 proof.
------
Maybe a Zima would be more to your liking?

Posted by: Martini Farmer at January 12, 2025 04:52 PM (Q4IgG)

111 Any of you derelicts roast your own coffee? That's a hobby I'd really like to take up. I drink a lot of it. I'm curious how involved the process is. What I need to get started. And, how difficult it is to get non-process beans delivered.

Posted by: Orson at January 12, 2025 04:52 PM (dIske)

112 Do I now have to bring f*cking reading glasses to the liquor store?
Posted by: CharlieBrown'sDildo at January 12, 2025 04:46 PM (d9fT1)

I always do. There's stuff in small print on the label - either front or back - that often gives good clues as to whether I want to buy it or not.

Posted by: Doof at January 12, 2025 04:52 PM (2KrT4)

113 Just some fried shrimp for me tonight, but last week in Jackson Hole was pan-seared bison ribeye and elk t-bone.

I nailed the bison. It was delish. I didn’t nail the elk. It was good but not great. The sweeter taste of elk meat seemed a bit off with my chosen spices.

I’ll send pics to CBD this week for possible inclusion in the food thread.

Posted by: Elric Blade at January 12, 2025 04:53 PM (rXy7c)

114 I made a chicken stew in the instant pot. I added noodles and put aside 4 containers in the fridge. I hope it doesn't get mushy.

Posted by: BourbonChicken at January 12, 2025 04:53 PM (lhenN)

115 The beef is not marked top
For some reason I had thought you might have been in the meat biz. Does the steak have a bone init?

Posted by: Miflin at January 12, 2025 04:55 PM (oZIcr)

116 Have you ever done salmon roe with quail egg?

Posted by: nurse ratched at January 12, 2025 04:33 PM (mT+6a)

A long time ago, during my first flirtation with making sushi.

By the way, the reason those nigiri pieces are different shapes is my testing to see which way is the best way to cut it.

And... I still don't know.

Posted by: CharlieBrown'sDildo at January 12, 2025 04:56 PM (d9fT1)

117 Any of you derelicts roast your own coffee? That's a hobby I'd really like to take up.

Posted by: Orson at January 12, 2025 04:52 PM (dIske)

Me too!

I did a section on home coffee roasted a few years ago. There are a few Morons who do it, so hopefully one of them is here today!

Posted by: CharlieBrown'sDildo at January 12, 2025 04:57 PM (d9fT1)

118 111 Any of you derelicts roast your own coffee? That's a hobby I'd really like to take up. I drink a lot of it. I'm curious how involved the process is. What I need to get started. And, how difficult it is to get non-process beans delivered.
Posted by: Orson

I dated a guy after my divorce who roasted his own coffee beans. He had a home roaster that he used and got his beans from a small farm in southern Mexico. The coffee was fantastic.

Do give it a try!

Posted by: nurse ratched at January 12, 2025 04:58 PM (mT+6a)

119 Any of you derelicts roast your own coffee? That's a hobby I'd really like to take up. I drink a lot of it. I'm curious how involved the process is. What I need to get started. And, how difficult it is to get non-process beans delivered.
Posted by: Orson

I dated a guy after my divorce who roasted his own coffee beans. He had a home roaster that he used and got his beans from a small farm in southern Mexico. The coffee was fantastic.

Do give it a try!
Posted by: nurse ratched at January 12, 2025 04:58 PM (mT+6a
————

I dated a few girls who roasted nuts

Posted by: Elric Blade at January 12, 2025 04:59 PM (rXy7c)

120 Ponders pairing sushi and candied pecans. Nicely done on the sushi, CBD. Now I'm craving it.

Posted by: scampydog at January 12, 2025 05:00 PM (41CYW)

121 My uncle use to drink Bourbon in iced tea
Posted by: Skip

Your uncle was a smart man!
Posted by: AZ deplorable moron
___________

Was this to get away with it at work? I've always heard vodka or gin was the way to go for work drinking.

Posted by: Biff Pocoroba at January 12, 2025 05:00 PM (Dm8we)

122 > I stay away from all whiskeys higher than 95 proof.
------
Maybe a Zima would be more to your liking?
Posted by: Martini Farmer at January 12, 2025 04:52 PM (Q4IgG)
——-

Only if they make a cherry favor non-alcoholic lite version

Posted by: Elric Blade at January 12, 2025 05:00 PM (rXy7c)

123 I stay away from all whiskeys higher than 95 proof. Any more than that, and the raw alcohol taste overpowers the real flavors you are paying for. ‘Cask strength” is the current buzz, but I think it’s little more than marketing and a way to hide the taste of mediocre whisky. Like dressing a girl in a moo-moo. 80 proof is the gold standard for me.
Posted by: Elric Blade at January 12, 2025 04:48 PM (rXy7c)

I respectfully disagree with everything you said there. Anything lower proof than cask strength / barrel strength just means the bottler added water. I can do that myself if I want to lower the heat. Water not only lowers the proof, it dilutes the flavor of the whiskey.

Posted by: Doof at January 12, 2025 05:01 PM (2KrT4)

124 I didn't know that about almonds and cyanide, CBD. Good to know.
Posted by: fly gal at January 12, 2025 04:50 PM (1GRHN)

Bitter almonds are the ones with cyanide.

Nonpareils are fine to eat off the tree, I'd be dead if not.

Posted by: Sjg at January 12, 2025 05:02 PM (aqZN1)

125 Quite a spread. Nice presentation.

Posted by: Boss Moss at January 12, 2025 05:03 PM (YeGMU)

126 I did a section on home coffee roasted a few years ago. There are a few Morons who do it, so hopefully one of them is here today!
Posted by: CharlieBrown'sDildo at January 12, 2025 04:57 PM (d9fT1)
_____________________________

Archive diving time (and careful not to comment on the old thread

). I really should bring the question to the weekend coffee threads. I'm just tired of paying a fortune at the grocery story for stale or burnt second rate beans. I want the good stuff.

Posted by: Orson at January 12, 2025 05:03 PM (dIske)

127 The Bibb and Tucker I put under the Christmas tree was drained by the time Little went back to Florida. It really is a fine bourbon.

Posted by: Joe Kidd at January 12, 2025 05:03 PM (bA75n)

128 it has never occurred to me to eat pignoli nuts as... you know... nuts!

How do you prepare them?
Posted by: CharlieBrown'sDildo at January 12, 2025 04:38 PM

I like them lightly toasted in a skillet.

Posted by: RedMindBlueState at January 12, 2025 05:03 PM (Wnv9h)

129 Orson--

My husband is the coffee expert in our family. For the last 25 years he's been delivering a delicious, enormous cappuccino to my chairside every morning.

But I do know some of his tricks. He buys his green beans from Sweet Maria's and stocks up when higher prices are forecast because, as packaged, they keep for a long time. (Over the last couple of years we've typically had 80-100 pounds of coffee stored in our pantry.) He's been roasting his own beans for years but I'd recommend a reasonably priced commercial roaster for a beginner. It's complicated.

He's done a lot of reading and observing but his original training came from CoffeeGeek.com. It's a good place to start, anyway.

Posted by: Art Rondelet of Malmsey at January 12, 2025 05:04 PM (FEVMW)

130 And....

Let's go Pack! I hate the eagles.

Posted by: nurse ratched at January 12, 2025 05:04 PM (mT+6a)

131 Joe Kidd, Good to know. I have a bottle sitting here.

Posted by: Ben Had at January 12, 2025 05:04 PM (0wWvl)

132 101 My uncle use to drink Bourbon in iced tea
Posted by: Skip at January 12, 2025 04:48 PM (fwDg9)
Southern Comfort and GatorAde.

Posted by: Eromero at January 12, 2025 05:05 PM (NqdXs)

133 Most disgusting thing I ever saw was vodka in Tab.

Posted by: Ben Had at January 12, 2025 05:06 PM (0wWvl)

134 I'm just getting around to checking in here and I can inform you, CBD, that I almost died after shaving cuts... sort of.

I shaved before church one Sunday. I had more nicks than usual, but thought it must've been an old blade, and moved on. Monday morning I woke up with lots of little red spots on my pillowcase... I was still bleeding from the nicks.

Long story short, I was admitted when they ran my platelets and found I only had about 1,500. I learned that docs get antsy when your platelets go much lower than 15,000 or so.

Also, those almonds would be great with a maple sugar glaze!

Posted by: 496 at January 12, 2025 05:07 PM (/rK9l)

135 Bitter almonds are the ones with cyanide.

Nonpareils are fine to eat off the tree, I'd be dead if not.

Posted by: Sjg at January 12, 2025 05:02 PM (aqZN1)

I thought all almonds had some amygdalin, but wild bitter almonds had a ton of it. That's why they steam them domesticated almonds, just to be safe.

And... "Nonpareil?" Isn't that a candy?

Posted by: CharlieBrown'sDildo at January 12, 2025 05:07 PM (d9fT1)

136 "Most disgusting thing I ever saw was vodka in Tab."

Ewww. When you said that I got an immediate olfactory image of what that would smell like. That was enough to make me think "ick."

Posted by: Art Rondelet of Malmsey at January 12, 2025 05:08 PM (FEVMW)

137 It's the bitter almonds and the cyanide. I don't think you can get those in the U.S. Some say bitter almonds and apricot seeds can cure cancer. You eat just a little a day to survive the cyanide poisoining. The cyanide is released when it encounters a substance found in cancer. It targets the cancer. I haven't tested this, but you can find it on the internet. La Quinta Columns. Which is Spanish for something like the fifth column.

Posted by: Boss Moss at January 12, 2025 05:09 PM (YeGMU)

138 I'm off to test 80 versus 115 proof Bourbon.

The Heisenberg uncertainty principle states my results will be unreliable.

Posted by: Next2Nothing at January 12, 2025 05:09 PM (tA1/w)

139 Celiac disease and gluten.
Gluten is the protein in wheat flour. Man has been eating it long before Biblical times. I have not seen anything bad about it in the Bible. Bread is mentioned many times as a staple food. Famous phrase "Man does not live by bread alone." Or "Give us our daily bread." Breaking bread at the Last Supper.

If gluten was bad wouldn't it have been in the list of no-no foods like pork?

I hear people (who don't have Celiac disease) saying 'I feel so much better after having stopped eating gluten!' I know it's mainly people looking for attention but so annoying.

White bread and white wheat flour gets an unwarranted bad rap in my opinion.

Posted by: Ciampino - God gave us Olive Oil at January 12, 2025 05:10 PM (i0xsb)

140 Hello horde. Winter arrived. I’m late because I’ve been shoveling the driveway to work up an appetite.

It did!

Posted by: Pete Bog at January 12, 2025 05:10 PM (/Elj1)

141 My uncle use to drink Bourbon in iced tea
Posted by: Skip at January 12, 2025 04:48 PM (fwDg9)

My foray into the bourbon world started with mixing it into sweet tea. My son's started by mixing it into an Arnold Palmer. Now we both sip very high proof bourbon, neat. The escalation happened slowly, then all at once!

Posted by: Doof at January 12, 2025 05:10 PM (2KrT4)

142 > Anything lower proof than cask strength / barrel strength just means the bottler added water. I can do that myself if I want to lower the heat. Water not only lowers the proof, it dilutes the flavor of the whiskey.
Posted by: Doof
--------
This
Seriously

Booze (any) sold at low % is watered. I get that some, like Gin, Vodka, etc. might not be.... "pleasant" at, say 90 proof. But Whiskey and Bourbon were meant to be distilled at, or near, 90 - 100+ proof.

It's literally, science.

Posted by: Martini Farmer at January 12, 2025 05:10 PM (Q4IgG)

143 About to throw a gorgeous lamb steak in the pan and cook the snow peas in the juice.

Posted by: Ben Had at January 12, 2025 05:11 PM (0wWvl)

144 I'm off to test 80 versus 115 proof Bourbon.

The Heisenberg uncertainty principle states my results will be unreliable.

When the test is finished, you won't be sure if you're coming or going?

Posted by: Additional Blond Agent, STEM Guy at January 12, 2025 05:11 PM (/HDaX)

145 Hey Chef, whatcha cooking?

Posted by: Ben Had at January 12, 2025 05:12 PM (0wWvl)

146 My wife likes to turn raw almonds into the cinnamon-roasted kind like you get at the Dickens Faire.

We do it in the crock pot. Sugar, Brown sugar, cinnamon. Mix up the stuff, coat the almonds, cook for a few hours stirring now and then. Look up "crock pot cinnamon almonds."

Beware, though. That cinnamon will be infesting the crock pot lid rubber for a while.

Posted by: MartynWW at January 12, 2025 05:13 PM (+W6G0)

147 La Quinta Columna that is.

Posted by: Boss Moss at January 12, 2025 05:13 PM (YeGMU)

148 The beef is not marked top
For some reason I had thought you might have been in the meat biz. Does the steak have a bone init?
Posted by: Miflin

We're in the meat eating biz... no bone in those 2.

Posted by: AZ deplorable moron at January 12, 2025 05:13 PM (VxYtc)

149 Hello horde. Winter arrived. I’m late because I’ve been shoveling the driveway to work up an appetite.

It did!
Posted by: Pete Bog at January 12, 2025 05:10 PM (/Elj1)
----
My strategy has been to ignore the snow until Weasel Woman shovels it out of disgust.

Posted by: Weasel at January 12, 2025 05:14 PM (L4WDc)

150 AZ deplorable, Don't let those birdies sit too long.

Posted by: Ben Had at January 12, 2025 05:14 PM (0wWvl)

151 Posted by: Art Rondelet of Malmsey at January 12, 2025 05:04 PM (FEVMW)

________________________

Fantastic....thank you for the info! I have a vacant garage bay available right now to dedicate to my Coffee Laboratory. And, to be honest, I'm glad it is an involved process. It makes it all the more satisfying to accomplish.

Posted by: Orson at January 12, 2025 05:15 PM (dIske)

152 Beware, though. That cinnamon will be infesting the crock pot lid rubber for a while.

Depending on your model, your crock pot may have a standard size, and take a standard size lid. I’ve made sure I have glass lids for all of my crock pots. They clean up much better.

Posted by: Stephen Price Blair at January 12, 2025 05:17 PM (EXyHK)

153 The home coffee roasting section was on 4-06-2020.

Posted by: CharlieBrown'sDildo at January 12, 2025 05:17 PM (d9fT1)

154 AZ deplorable, Don't let those birdies sit too long.
Posted by: Ben Had

Waiting for the jalapenos to be larger. We've been looking at little piddly jalapenos recently. There will be a full report!

Posted by: AZ deplorable moron at January 12, 2025 05:18 PM (VxYtc)

155 Weasel, obviously the postal delivery hasn't gotten to you yet.

Posted by: Ben Had at January 12, 2025 05:19 PM (0wWvl)

156 Weasel, obviously the postal delivery hasn't gotten to you yet.
Posted by: Ben Had at January 12, 2025 05:19 PM (0wWvl)
---
It did on Friday! I sent you a text. Thanks!!!!

Posted by: Weasel at January 12, 2025 05:19 PM (L4WDc)

157 Worked with a nurse that had developed his own blend who also roasted the green beans.
He used an air popcorn maker as his roaster and only roasted enough for each pot he was making.
He didn't share so I don't know if he made good coffee.

Posted by: AZ deplorable moron at January 12, 2025 05:20 PM (VxYtc)

158 What to do with extra nuts?

Q'est que c'est, mon ami??

Posted by: Justine Trudeau at January 12, 2025 05:20 PM (14URa)

159 Weasel, I never got it!

Posted by: Ben Had at January 12, 2025 05:21 PM (0wWvl)

160 I thought all almonds had some amygdalin, but wild bitter almonds had a ton of it. That's why they steam them domesticated almonds, just to be safe.

And... "Nonpareil?" Isn't that a candy?
Posted by: CharlieBrown'sDildo at January 12, 2025 05:07 PM (d9fT1)

I believe the pasteurization is mostly for molds or other microorganisms. Maybe there's some trace amount, but I doubt you could eat enough for it to ever be an issue.

Nonpareil almonds are a large variety, so typically the most common for snacking on whole.

Posted by: Sjg at January 12, 2025 05:21 PM (aqZN1)

161 Weasel, I never got it!
Posted by: Ben Had at January 12, 2025 05:21 PM (0wWvl)
----
Well thank you very much. Most appreciated!

Posted by: Weasel at January 12, 2025 05:22 PM (L4WDc)

162 One more thought, Orson. While we own an expensive Italian manual espresso machine, we've settled on a simple AeroPress for making everyday espresso. The machine isn't that important. The trick is in sourcing, roasting, and grinding the beans to your taste.

Posted by: Art Rondelet of Malmsey at January 12, 2025 05:22 PM (FEVMW)

163 Your uncle was a smart man!
Posted by: AZ deplorable moron at January 12, 2025 04:50

He was, very artistically talented and a drunk often sadly

Posted by: Skip at January 12, 2025 05:23 PM (fwDg9)

164 Just looked at that cabbage soup recipe. Cauliflower rice? Woof, too fussy for this boy's kitchen. Big fan of cabbage though. It's my primary stir fry veg. I recently made a cabbage and onion casserole to accompany some pork chops and it was a big hit.

Chop a medium cabbage (yield about two cups) and a large onion. Mince three garlic cloves over a teaspoon of salt (always do this, as it flavors the salt and keeps the garlic oil from seeping into your wooden cutting board).

Mix 1/4 cup of red wine vinegar with 1/4 cup of olive oil and two teaspoons of sugar. Add about tablespoon of oregano, and a couple turns from the pepper mill.

Toss everything in a casserole dish and bake covered for 45 minutes in a 350 oven.

Posted by: Joe Kidd at January 12, 2025 05:23 PM (bA75n)

165 About to throw a gorgeous lamb steak in the pan and cook the snow peas in the juice.
Posted by: Ben Had at January 12, 2025 05:11 PM

Sounds good. I made some nice lamb loin chops for lunch with a few smashed roasted little potatoes.

Posted by: RedMindBlueState at January 12, 2025 05:25 PM (Wnv9h)

166 153 The home coffee roasting section was on 4-06-2020.
Posted by: CharlieBrown'sDildo at January 12, 2025 05:17 PM (d9fT1)
___________________

TY

Posted by: Orson at January 12, 2025 05:25 PM (dIske)

167 Anything lower proof than cask strength / barrel strength just means the bottler added water. I can do that myself if I want to lower the heat. Water not only lowers the proof, it dilutes the flavor of the whiskey.
Posted by: Doof
--------
This
Seriously

Booze (any) sold at low % is watered. I get that some, like Gin, Vodka, etc. might not be.... "pleasant" at, say 90 proof. But Whiskey and Bourbon were meant to be distilled at, or near, 90 - 100+ proof.

It's literally, science.
Posted by: Martini Farmer at January 12, 2025 05:10 PM (Q4IgG)
——-
Water is an essential element in all whiskeys. Every distiller uses or adds water. It’s all “watered.’ Some drinkers add their own to future dilute the drink (I don’t). As I said above, I don’t care for heavy alcohol taste. That’s my preference. But the idea that higher proof whisky is somehow better is not science. It’s preference.

Posted by: Elric Blade at January 12, 2025 05:25 PM (rXy7c)

168 Heating up the oven to warm some leftover prime rib.

Posted by: scampydog at January 12, 2025 05:26 PM (41CYW)

169 RMBS, the loin chops are always my favorite but they started cutting these steaks a little thicker so I couldn't pass it up.

Posted by: Ben Had at January 12, 2025 05:27 PM (0wWvl)

170 CBD, about the only thing I know regarding slicing fish particularly for sushi is that your knife is not sharp enough. No matter how sharp it could be sharper.

Posted by: Pete Bog at January 12, 2025 05:28 PM (/Elj1)

171 Funny you should post this the same day I made almond bark

Posted by: Victor Tango Kilo at January 12, 2025 05:28 PM (9yUzE)

172 I was going through a cookbook yesterday and found a bookmark I used to mark a recipe. It was a ticket for a National Press Club luncheon in May 2014. I’d happened to be in DC, looked, Marco Rubio was speaking, he was a big deal at the time, so I paid the $25 or whatever it was and went. It was an interesting experience.

But I turned the ticket over and the upcoming events were Donald Trump and Ben Carson. I’m watching the Trump one in the background right now. It’s amazing. He’s talking about how his agent wanted him to get out of making The Apprentice. And he convinced Trump, but Trump had already shaken hands to do the deal. And his agent didn’t understand. That’s not how they do things in Hollywood.

youtube.com/live/dKkKQmbyECw

Posted by: Stephen Price Blair at January 12, 2025 05:28 PM (EXyHK)

173
Sausage and Cabbage Soup

Cauliflower Rice!?!?!

This CBD must be an imposter.

Posted by: naturalfake at January 12, 2025 05:29 PM (iJfKG)

174 No matter how sharp it could be sharper.
Posted by: Pete Bog at January 12, 2025 05:28 PM (/Elj1)

I've heard the rule of thumb is that if you hover the blade an inch above the fish and it splits apart itself out of sheer terror, you're almost there.

Posted by: Warai-otoko at January 12, 2025 05:31 PM (+iIV1)

175 So, how does this community bourbon tasting go? Does CBD assign us a specific bottle or two and we sample together and compare/contrast?

Will we be having some little noshes at the same time, to see how good brings out the different flavors?

Sounds fantastic!

Posted by: nurse ratched at January 12, 2025 05:31 PM (mT+6a)

176 My Flatbread obsession continues. Made one with lemon rind and mint. Going great with the lamb steak.

Posted by: Ben Had at January 12, 2025 05:31 PM (0wWvl)

177 *how FOOD brings out flavors.

Posted by: nurse ratched at January 12, 2025 05:32 PM (mT+6a)

178 your knife is not sharp enough. No matter how sharp it could be sharper.

Posted by: Pete Bog at January 12, 2025 05:28 PM (/Elj1)

This is true. Although I reserve my sharpest knife for cutting the completed rolls. The seaweed is unbelievably tough to cut through with all but the sharpest knife.

Posted by: CharlieBrown'sDildo at January 12, 2025 05:32 PM (d9fT1)

179 As I said above, I don’t care for heavy alcohol taste. That’s my preference. But the idea that higher proof whisky is somehow better is not science. It’s preference.
Posted by: Elric Blade at January 12, 2025 05:25 PM (rXy7c)

"Better" is all about preference. You like what you like. So it's "better" to you.

Do you have a favorite bourbon? Just curious as to what it is and why. High proof vs low proof battle aside -- I like to know why people like what they like. It's interesting and educational.

Posted by: Doof at January 12, 2025 05:33 PM (RFPHU)

180 RMBS, the loin chops are always my favorite but they started cutting these steaks a little thicker so I couldn't pass it up.
Posted by: Ben Had at January 12, 2025 05:27 PM

I actually do more shoulder chops, but when I can get nice loin chops, I stock up. I got some beautiful meaty short ribs recently that are going to get braised over the long weekend.

Posted by: RedMindBlueState at January 12, 2025 05:34 PM (Wnv9h)

181 My Flatbread obsession continues. Made one with lemon rind and mint. Going great with the lamb steak.
Posted by: Ben Had at January 12, 2025 05:31 PM

Now that sounds delish.

Posted by: RedMindBlueState at January 12, 2025 05:35 PM (Wnv9h)

182 Howdy Ben Had, I haven’t been in the kitchen much since the house emptied out post New Year.

Had a quick business trip last week. Met a buddy for dinner. The restaurant served gnocchi with porcini sauce. The sauce was delicious but the gnocchi were even better. Fluffy and light. Not too gooey. I’m going to be experimenting.

Posted by: Pete Bog at January 12, 2025 05:35 PM (/Elj1)

183 What the actual f is going on?

@Breaking911 3m
BREAKING: Zelenskyy says he's prepared to send 150 Ukrainian firefighters to assist in the California fire response

"The situation there is extremely challenging, and Ukrainians can help Americans protect lives," said Zelenskyy.

Posted by: weft cut-loop at January 12, 2025 05:35 PM (IG4Id)

184 Cauliflower Rice!?!?!

This CBD must be an imposter.

Posted by: naturalfake at January 12, 2025 05:29 PM (iJfKG)

I have actually made cauliflower rice. It's okay, but it sure doesn't taste like rice.

And it's stupidly expensive, so if I ever need it I will simply grate whole cauliflower.

Posted by: CharlieBrown'sDildo at January 12, 2025 05:35 PM (d9fT1)

185 And Boar's Head is the high-end deli meat company. Imagine what the discount brands' factories are like...

Posted by: Isheen at January 12, 2025 05:36 PM (8ZtZD)

186 White bread and white wheat flour gets an unwarranted bad rap in my opinion.
Posted by: Ciampino - God gave us Olive Oil at January 12, 2025 05:10 PM (i0xsb)

Years back, there was a guy named Charlton Fredricks who had a nutrition show on WOR radio. Used to rail against evil white bread, calling it the worst thing since, well, sliced bread. One of his sponsors was Wonder bread, and they were not pleased. He did not care.

Posted by: Joe Kidd at January 12, 2025 05:36 PM (bA75n)

187 The beef is not marked top
For some reason I had thought you might have been in the meat biz. Does the steak have a bone init?
Posted by: Miflin

I suspect you are correct. I mis identified the steaks, they were probably New York. I should have known just by the size of the steaks.

Posted by: AZ deplorable moron at January 12, 2025 05:37 PM (HUPiH)

188 Doof, I am not Bourbon drinker but the Watershed has such a lovely balance of flavors makes it enjoyable to me.

Posted by: Ben Had at January 12, 2025 05:37 PM (0wWvl)

189 Do I now have to bring f*cking reading glasses to the liquor store?

Posted by: CharlieBrown'sDildo at January 12, 2025 04:46 PM (d9fT1)
----
TO THE THIEF WHO STOLE MY GLASSES
I WILL FIND YOU
I HAVE CONTACTS

(Sign at Indian Hills Community Center)

Posted by: Ciampino - Hilarious puny memes at January 12, 2025 05:37 PM (i0xsb)

190 My strategy has been to ignore the snow until Weasel Woman shovels it out of disgust.
Posted by: Weasel at January 12, 2025 05:14 PM (L4WDc)

I’d try that but I’d still be in the truck at the end of the driveway.

Posted by: Pete Bog at January 12, 2025 05:38 PM (/Elj1)

191 I HAVE CONTACTS
Posted by: Ciampino

Bausch and Lomb or those Costco things?

Posted by: weft cut-loop at January 12, 2025 05:39 PM (IG4Id)

192 Contacts made my night vision worse.

Posted by: Boss Moss at January 12, 2025 05:40 PM (YeGMU)

193 The situation there is extremely challenging, and Ukrainians can help Americans protect lives," said Zelenskyy.
Posted by: weft cut-loop at January 12, 2025 05:35 PM (IG4Id)

It could just be a decent gesture. Ukraine is huge, and life goes on even in the middle of a war when you got a couple million people. They're not all sitting around in war zones. I'm sure they can scare up 150 firemen without too much fuss. Who knows.

Posted by: Warai-otoko at January 12, 2025 05:40 PM (+iIV1)

194 So, how does this community bourbon tasting go? Does CBD assign us a specific bottle or two and we sample together and compare/contrast?

Posted by: nurse ratched at January 12, 2025 05:31 PM (mT+6a)

Not a chance. Ideally, the way this will work is you all send me bottles of good bourbon, and I taste them and give you my feedback.

Posted by: CharlieBrown'sDildo at January 12, 2025 05:40 PM (d9fT1)

195 @Breaking911 3m
BREAKING: Zelenskyy says he's prepared to send 150 Ukrainian firefighters to assist in the California fire response

"The situation there is extremely challenging, and Ukrainians can help Americans protect lives," said Zelenskyy.
Posted by: weft cut-loop at January 12, 2025 05:35 PM (IG4Id)
_______________________________

It hasn't made the media in the Western world as of yet, but yesterday IRAN offered to send the Iranian Red Crescent to California for "rescues." If you know the Iranian Red Crescent's history, then you know they have a habit of hiding terrorist armaments in their ambulances. It's purely a PR move to belittle the US, and perhaps an acknowledgement that come Jan. 20th, they need to start playing nice again.

Posted by: Orson at January 12, 2025 05:40 PM (dIske)

196 Pete Bog, I eagerly await how you fare. You will share, Yes?

Posted by: Ben Had at January 12, 2025 05:40 PM (0wWvl)

197 Funny you should post this the same day I made almond bark
Posted by: Victor Tango Kilo

Betterhalf made a cookie sheet of homemade 'almond roca' for Christmas. It was delicious, of course she gave it all away except for the 4 pieces I stole before she packaged it for gifts.

Posted by: AZ deplorable moron at January 12, 2025 05:41 PM (HUPiH)

198 I've often fantasized about having my own commercial meat slicer and roasting my own meats for slicing. Would have been great when my boys were at home and I made their lunch every day.

Posted by: nurse ratched at January 12, 2025 05:41 PM (mT+6a)

199 I thought all almonds had some amygdalin, but wild bitter almonds had a ton of it. That's why they steam them domesticated almonds, just to be safe.
Posted by: CharlieBrown'sDildo

First hit in DDG says you can poison yourself to death with about 50 wild/bitter almonds.

Or 1150 sweet almonds.

* burp *

Posted by: mikeski at January 12, 2025 05:42 PM (DgGvY)

200 198 I've often fantasized about having my own commercial meat slicer and roasting my own meats for slicing. Would have been great when my boys were at home and I made their lunch every day.
Posted by: nurse ratched at January 12, 2025 05:41 PM (mT+6a)
_____________________________

I think I recall a Seinfeld episode where Kramer got a hold of one.

Posted by: Orson at January 12, 2025 05:43 PM (dIske)

201 I've often fantasized about having my own commercial meat slicer and roasting my own meats for slicing. Would have been great when my boys were at home and I made their lunch every day.
Posted by: nurse ratched

Those things scare the heck out of me. Too many nightmare stories.

Posted by: weft cut-loop at January 12, 2025 05:43 PM (IG4Id)

202 Not a chance. Ideally, the way this will work is you all send me bottles of good bourbon, and I taste them and give you my feedback.
Posted by: CharlieBrown'sDildo
----------
When you are done with that hypnosis watch, I'd like to borrow it.

Posted by: scampydog at January 12, 2025 05:43 PM (41CYW)

203 Doof, I am not Bourbon drinker but the Watershed has such a lovely balance of flavors makes it enjoyable to me.
Posted by: Ben Had at January 12, 2025 05:37 PM (0wWvl)

Hello my friend! Balance is the most important thing in a sipping spirit. And it's highly subjective.

Posted by: Doof at January 12, 2025 05:44 PM (RFPHU)

204 So I was at the local farmers market yesterday and there was a guy selling 1 and 2 liter oak barrels for aging spirits. He said you just buy the cheap stuff and fill up the barrel, and because of the smaller size, if you leave it in there for a month or two, it is comparable to aging it an additional couple of years. Anybody try this and know if that works well?

Posted by: Caradoc at January 12, 2025 05:45 PM (T3HGz)

205 Not a chance. Ideally, the way this will work is you all send me bottles of good bourbon, and I taste them and give you my feedback.
Posted by: CharlieBrown'sDildo

hmmm... officially opting out of the Bourbon tasting.

Posted by: AZ deplorable moron at January 12, 2025 05:46 PM (HUPiH)

206 Will do Ben Had. We were in Austin last fall for a wedding. Went to Terry Black’s BBQ. The beef ribs were a revelation. I’m experimenting with that currently but have a long way to go.

The YouTube video they made caused mouth watering.

Posted by: Pete Bog at January 12, 2025 05:47 PM (/Elj1)

207 Caradkc. This is so true. I bought a small cask and put a young vintage in it. A month later it tasted like velvet. It aged it beautifully

Posted by: Ben Had at January 12, 2025 05:47 PM (0wWvl)

208 hmmm... officially opting out of the Bourbon tasting.

Posted by: AZ deplorable moron at January 12, 2025 05:46 PM (HUPiH)

I thought that was a good plan!

Posted by: CharlieBrown'sDildo at January 12, 2025 05:48 PM (d9fT1)

209 Thats... a lotta butter there.

So not so much 'spicy almonds' but, 'butter-slathered almonds with some spice'.

Incidentally, where do you stand on is it pronounced 'pee-can' or 'puh-cahn'

Posted by: DudeAbiding at January 12, 2025 05:48 PM (5kP0O)

210
I thought that was a good plan!
Posted by: CharlieBrown'sDildo

It is an excellent plan (for someone!).

Posted by: AZ deplorable moron at January 12, 2025 05:49 PM (HUPiH)

211 Toasted Rosemary Pecans

4 cups pecan halves (1 lb)
¼ cup butter, melted
1 tsp salt
1 tsp rosemary, crushed
½ tsp sugar

Spread pecans on a large, rimmed baking sheet. Bake at 250° until lightly roasted, 15 minutes. Drizzle butter over, sprinkle with salt, rosemary, and sugar, and toss to coat. Bake 15 more minutes until browned and crisp. Cool on paper towels.

—Mary Lynn Van Wyck, Food & Wine Annual 2005

Posted by: Stephen Price Blair at January 12, 2025 05:50 PM (EXyHK)

212 198 I've often fantasized about having my own commercial meat slicer and roasting my own meats for slicing. Would have been great when my boys were at home and I made their lunch every day.
Posted by: nurse ratched at January 12, 2025 05:41 PM (mT+6a)

In my garage is an antique hand cranked meat slicer that my mother used to slice her roast beef. The blade is a bit dinged and needs professional honing, but that stick of hard salami ain't gonna slice itself..

Posted by: Joe Kidd at January 12, 2025 05:50 PM (bA75n)

213 So not so much 'spicy almonds' but, 'butter-slathered almonds with some spice'.

Incidentally, where do you stand on is it pronounced 'pee-can' or 'puh-cahn'

Posted by: DudeAbiding at January 12, 2025 05:48 PM (5kP0O)

Dildo's Cooking Axiom #46: There can never be too much butter in your food.

Accent on the second syllable!

Posted by: CharlieBrown'sDildo at January 12, 2025 05:51 PM (d9fT1)

214 Ben Had at January 12, 2025 05:47 PM

Good to know! Might have to drop a not-so-subtle-hint to the wife, what with my birthday coming up and all.

Posted by: Caradoc at January 12, 2025 05:51 PM (T3HGz)

215 Stephen Price Blair, they were stupendous!

Posted by: Ben Had at January 12, 2025 05:51 PM (0wWvl)

216 Incidentally, where do you stand on is it pronounced 'pee-can' or 'puh-cahn'
Posted by: DudeAbiding at January 12, 2025 05:48 PM (5kP0O)

Peek-n

Posted by: Warai-otoko at January 12, 2025 05:51 PM (+iIV1)

217 I've often fantasized about having my own commercial meat slicer and roasting my own meats for slicing. Would have been great when my boys were at home and I made their lunch every day.
Posted by: nurse ratched at January 12, 2025 05:41 PM (mT+6a)

Small slicers are not expensive but all these extra kitchen gadgets will quickly fill the spare bedroom.

They are handy. Especially for leftover pork roast

Posted by: Pete Bog at January 12, 2025 05:52 PM (/Elj1)

218 hmmm... officially opting out of the Bourbon tasting.

Posted by: AZ deplorable moron at January 12, 2025 05:46 PM (HUPiH)

I thought that was a good plan!
Posted by: CharlieBrown'sDildo at January 12, 2025 05:48 PM (d9fT1)

I'll double up and taste in his place!

Posted by: Doof at January 12, 2025 05:52 PM (RFPHU)

219 Caradoc , you will very Happy with the results.

Posted by: Ben Had at January 12, 2025 05:52 PM (0wWvl)

220 Even a tiny little firkin can hold a surprising amount of liquid.

Posted by: Warai-otoko at January 12, 2025 05:54 PM (+iIV1)

221 peeling the almonds helps a lot,

Gotta be easier than milking them.

Posted by: DaveA at January 12, 2025 05:56 PM (FhXTo)

222 Stephen Price Blair, they were stupendous!

That’s right! Yes, that’s one of my favorite Christmas recipes, but it’s good year-round.

Posted by: Stephen Price Blair at January 12, 2025 05:56 PM (EXyHK)

223 Made pork chop but just had instant rice with it

Posted by: Skip at January 12, 2025 05:58 PM (fwDg9)

224 This is a two part story of a Discount Store miracle:

Part the First: During the Christmas Dinner, I started making a cocktail that required both Calvados and Applejack. I was all out of applejack but figured rye would work very well as a sub. It did, and the cocktail was actually better for it! Calvados +Rye = Win!

Part the Second:The guy who started Whistle Pig sold his company a few years ago and started a new one called Bhakta. Whistle Pig basically sold terribly overpriced snazzy rye.

The Discount Store Miracle!: I saw a snazzy art deco style bottle in the Rye section of Total Wine labeled:
"Bhakta 1928". Perusing the bottle closer I found that it was a blend of 60% Rye, 30% Calvados age blend, 10% Armagnac age blend dating back to 1928(!)

The Rye plus Calvados blend convinced me that the universe was speaking to me, so I bought a bottle.
Excellent stuff! And 100 proof. Well worth the $60-$70/btl price tag. Especially for you folk who like sipping your whiskey straight.

Though I am curious about using it in an Old Fashioned and/or Manhattan.

Get it now.I suspect this low price is to lure folks in and soon will reach WP levels later.

Posted by: naturalfake at January 12, 2025 05:58 PM (iJfKG)

225 Stephen Price Blair, I need to reciprocate. Wild game or cheeses?

Posted by: Ben Had at January 12, 2025 05:59 PM (0wWvl)

226 I thought that was a good plan!
Posted by: CharlieBrown'sDildo at January 12, 2025 05:48 PM (d9fT1)

I'll double up and taste in his place!
Posted by: Doof

Well you do live right next door (so to speak) so you can easily get there to get dru... sorry 'sample' with him.

Posted by: AZ deplorable moron at January 12, 2025 05:59 PM (HUPiH)

227 My sorta dry January is about to be overwhelmed by circumstance. The snow is coming steadily and I’m pretty sure the best way to stay warm and enjoy the food thread is with a glass of good Cabernet.

I will offer to provide the wine equivalent of Dildo’s Bourbon ratings panel. Send em along.

Posted by: Pete Bog at January 12, 2025 06:00 PM (/Elj1)

228 Stephen Price Blair, I need to reciprocate. Wild game or cheeses?

Wow. I would have to say wild game.

Posted by: Stephen Price Blair at January 12, 2025 06:01 PM (EXyHK)

229 t pignoli nuts as... you know... nuts!

How do you prepare them?
Posted by: CharlieBrown'sDildo

Pass out from sticker shock.
hot air popcorn popper toasts them nicely but will burn if you just walk away

Posted by: DaveA at January 12, 2025 06:02 PM (FhXTo)

230 Stephen Price Blair, will be coming your way soon.

Posted by: Ben Had at January 12, 2025 06:02 PM (0wWvl)

231 I’m pretty sure the best way to stay warm and enjoy the food thread is with a glass of good Cabernet.

Posted by: Pete Bog

As long as it is really dry you'll really double your win.

Posted by: AZ deplorable moron at January 12, 2025 06:02 PM (HUPiH)

232 Not seeing snow until maybe end of week, but cold enough for it.

Posted by: Skip at January 12, 2025 06:02 PM (fwDg9)

233 Visited Trader Joe's for the first time yesterday. We live an hour from the nearest one. A lot of great items there. We are well stocked with sweets and treats. Really liking the Toffee Chips.

Posted by: scampydog at January 12, 2025 06:04 PM (41CYW)

234 97 This is a seminal article driving the final nail on seed oils and their health problems. Definitely worth a read. Some of these 'players' were implicated in the cholesterol scare. Reminds me a lot of the Alzheimer's research scams, with millions of dollars and billions of research hours wasted.

https://tinyurl.com/amnk3eyx
Posted by: Ciampino - God gave us Olive Oil to use at January 12, 2025 04:47 PM (i0xsb)

Got sidetracked making stir-fry sauce for supper and reading your link.

About a third of the way through, and it is fascinating. Looking forward to reading the whole thing.

Thanks for posting the link.

Posted by: jix at January 12, 2025 06:04 PM (Leoj5)

235 I just got to the end of the Trump National Press Club luncheon I mentioned above. It’s an hour, but well worth watching.

Posted by: Stephen Price Blair at January 12, 2025 06:04 PM (EXyHK)

236 If we still had wee kiddos running around the place that Cheeseburger Casserole probably would be a homerun.

Not sure about making it now. As stated above the soggy tot issue looms.

Posted by: naturalfake at January 12, 2025 06:04 PM (iJfKG)

237 As long as it is really dry you'll really double your win.
Posted by: AZ deplorable moron at January 12, 2025 06:02 PM (HUPiH)

That’s the rationalization I have been seeking. Off to rummage the cellar.

Dry Cabernet. Is that left bank or right bank? What the hell. Dry Merlot will be fine.

Posted by: Pete Bog at January 12, 2025 06:06 PM (/Elj1)

238 Whistle Pig basically sold terribly overpriced snazzy rye.

Posted by: naturalfake at January 12, 2025 05:58 PM (iJfKG)

Some of them are wonderful, but i do agree...quite pricy.

They released a six-year bourbon and rye a few years ago that was a steal at $30.

Now? $50.

Posted by: CharlieBrown'sDildo at January 12, 2025 06:06 PM (d9fT1)

239 Pete Bog, throw some cinnamon sticks and a box of raisins in a gallon of burgundy and let it warm on the stove then enjoy.

Posted by: Ben Had at January 12, 2025 06:06 PM (0wWvl)

240 …will be coming your way soon.

Grazie. Molto molto grazie.

Posted by: Stephen Price Blair at January 12, 2025 06:06 PM (EXyHK)

241 If we still had wee kiddos running around the place that Cheeseburger Casserole probably would be a homerun.

Not sure about making it now. As stated above the soggy tot issue looms.

Posted by: naturalfake

Leave the tots out and bake them when needed add them as you're reheating the rest.

Posted by: AZ deplorable moron at January 12, 2025 06:07 PM (HUPiH)

242 Raw tuna and salmon. Skip the rice. Add seaweed and ginger. Delish. I could eat that all night.

Posted by: SFGoth at January 12, 2025 06:07 PM (KAi1n)

243 And now for your listening and breakfast eating enjoyment, the Rolling Stones for Rice Krispies:

https://x.com/20th_Centurygal/status
/1877813471200350302

Otherwise known as "Jumping Jack Snap"

Posted by: naturalfake at January 12, 2025 06:07 PM (iJfKG)

244 Pete Bog, throw some cinnamon sticks and a box of raisins in a gallon of burgundy and let it warm on the stove then enjoy.
Posted by: Ben Had

You don't even have to drink it to enjoy it, the smell in the house will be heavenly!

Posted by: AZ deplorable moron at January 12, 2025 06:09 PM (HUPiH)

245 Pete Bog, throw some cinnamon sticks and a box of raisins in a gallon of burgundy and let it warm on the stove then enjoy.
Posted by: Ben Had at January 12, 2025 06:06 PM (0wWvl)

You are confusing me with CBD. He has the selection of burgundy that might benefit from the cinnamon and raisins.
I’m not really a spiced wine lover. Too sweet for me.

Posted by: Pete Bog at January 12, 2025 06:10 PM (/Elj1)

246 AZdeplorable , the raisins will be 100 proof.

Posted by: Ben Had at January 12, 2025 06:10 PM (0wWvl)

247 I'm also doing the dry January thing.

1/3 of the way through!!!

Posted by: nurse ratched at January 12, 2025 06:11 PM (UE0Bq)

248 242 Raw tuna and salmon. Skip the rice. Add seaweed and ginger. Delish. I could eat that all night.
Posted by: SFGoth

Have you ever made your own poke? It's easy and super good. I prefer salmon.

Posted by: nurse ratched at January 12, 2025 06:13 PM (UE0Bq)

249 Pete Bog, trust me. A cheap gallon of Carlo Rossi and you're good to go. It's not sweet but spicy.

Posted by: Ben Had at January 12, 2025 06:13 PM (0wWvl)

250 To complete 31 days of dry I’m afraid I will need February and a sliver of March as well.

Particularly since I have learned the true meaning of “dry” from AZ Deplorable.

Posted by: Pete Bog at January 12, 2025 06:14 PM (/Elj1)

251 Warai-onna is making tacos. Simple, tasty, tacos.

And yes, rum and cokes count as a side dish. It's not my fault our food pyramid is cooler than the one they try foisting upon us.

Posted by: Warai-otoko at January 12, 2025 06:16 PM (+iIV1)

252 Reheating some leftover chunks of a leg of lamb that we cooked with with spiced peach jam for dinner.

Posted by: AZ deplorable moron at January 12, 2025 06:16 PM (HUPiH)

253 Warai, married life sounds grand.

Posted by: Ben Had at January 12, 2025 06:19 PM (0wWvl)

254 I want to go to dinner at the Warai house

Posted by: Pete Bog at January 12, 2025 06:20 PM (/Elj1)

255 Warai, married life sounds grand.
Posted by: Ben Had at January 12, 2025 06:19 PM (0wWvl)

It's great!

Posted by: Warai-otoko at January 12, 2025 06:20 PM (+iIV1)

256 Fewd Thread! Definitely planning to eat some this evening, so there's that. Have to go shopping for dog food and Peon food. Maybe I will buy a steak and a Russet potato, and cook them on the grill over the Redneck Firepit. Is plenty wood.

Posted by: Alberta Oil Peon at January 12, 2025 06:22 PM (8zz6B)

257 Hello my friend! Balance is the most important thing in a sipping spirit. And it's highly subjective.
Posted by: Doof at January 12, 2025 05:44 PM

Hai! Doof San understand balance! Kampai!

Posted by: Zombie Mr. Miyagi at January 12, 2025 06:24 PM (Wnv9h)

258 Ahhhhh
A hot bath
An iced Buffalo Trace.
A good cigar.
Life can tease you at times with sublime happiness.

Posted by: Diogenes at January 12, 2025 06:25 PM (W/lyH)

259 The new refrigerator has the ability to make 2in round rock glass ice cubes, enjoying the perfect Gimlet with my two cheese bacon cheeseburger.

As the song goes, Lovin' Every Minute Of It.

Posted by: Thomas Bender at January 12, 2025 06:26 PM (XV/Pl)

260 How do you maniacs feel about a semi-regular bourbon tasting section?

No way. I prefer a regular bourbon tasting section. As long as we can suggest other whiskies.

Posted by: Diogenes at January 12, 2025 06:27 PM (W/lyH)

261 YES YES YES on a bourbon thread!

Posted by: Greywolf at January 12, 2025 06:27 PM (3rtON)

262 Ahhhhh
A hot bath
An iced Buffalo Trace.
A good cigar.
Life can tease you at times with sublime happiness.
Posted by: Diogenes at January 12, 2025 06:25 PM

It really is the little things.

Posted by: RedMindBlueState at January 12, 2025 06:27 PM (Wnv9h)

263 Diogenes, flannel jammies included?

Posted by: Ben Had at January 12, 2025 06:28 PM (0wWvl)

264 Fish is to be consumed well done, NOT raw or even rare.
You may eat it otherwise but from this corner it will be well done, the result of having decided to try it raw once and biting into a piece with the consistency of mush.

Smoked salmon is of course acceptable for the exception to the rule.

Posted by: IRONGRAMPA at January 12, 2025 06:29 PM (hKoQL)

265 Diogenes, flannel jammies included?
Posted by: Ben Had at January 12, 2025 06:28 PM

I'm picturing more of a smoking jacket.

Posted by: RedMindBlueState at January 12, 2025 06:29 PM (Wnv9h)

266 216 Incidentally, where do you stand on is it pronounced 'pee-can' or 'puh-cahn'
Posted by: DudeAbiding at January 12, 2025 05:48 PM (5kP0O)

Peek-n
Posted by: Warai-otoko at January 12, 2025 05:51 PM (+iIV1)

You people are serial killers, like people that pour milk in the bowl first then cereal on top of it.

Posted by: DudeAbiding at January 12, 2025 06:29 PM (5kP0O)

267 I want a cooking with alcohol thread first, dammit

Posted by: Ben Had at January 12, 2025 06:30 PM (0wWvl)

268
I hear people (who don't have Celiac disease) saying 'I feel so much better after having stopped eating gluten!'

I feel so much better after having stopped eating.

Posted by: Breatharian at January 12, 2025 06:30 PM (63Dwl)

269 I want a cooking with alcohol thread first, dammit
Posted by: Ben Had at January 12, 2025 06:30 PM

Pour alcohol in glass. Cook. Sip. Repeat.

Posted by: RedMindBlueState at January 12, 2025 06:31 PM (Wnv9h)

270 265 Diogenes, flannel jammies included?
Posted by: Ben Had at January 12, 2025 06:28 PM

I'm picturing more of a smoking jacket.
Posted by: RedMindBlueState

And silk jammies with wool slippers.

Very handsome.

Posted by: nurse ratched at January 12, 2025 06:32 PM (mT+6a)

271 RMBS. If you can't drink it you don't cook with it !

Posted by: Ben Had at January 12, 2025 06:32 PM (0wWvl)

272 Diogenes, flannel jammies included?
Posted by: Ben Had at January 12, 2025 06:28 PM

I'm picturing more of a smoking jacket.
Posted by: RedMindBlueState

In the TUB? Okkkkkaaayyy.

Posted by: Pete Bog at January 12, 2025 06:32 PM (/Elj1)

273 Diogenes, flannel jammies included?
Posted by: Ben Had at January 12, 2025 06:28 PM

I'm picturing more of a smoking jacket.
Posted by: RedMindBlueState at January 12, 2025 06:29 PM (Wnv9h)

Actually I asked Santa for a smoking jacket but since all my cigaring happens outdoors, I'm happy with a down-filled jacket. And woolly cap.
And gloves.

And no.
Real Men don't do "Jammie's!"

Posted by: Diogenes at January 12, 2025 06:33 PM (W/lyH)

274 Diogenes, flannel jammies included?
Posted by: Ben Had at January 12, 2025 06:28 PM

I'm picturing more of a smoking jacket.
Posted by: RedMindBlueState

And silk jammies with wool slippers.

Very handsome.
Posted by: nurse ratched at January 12, 2025 06:32 PM

Brooks Bros made a nice one. Not sure if they still do.

Posted by: RedMindBlueState at January 12, 2025 06:33 PM (Wnv9h)

275 267 I want a cooking with alcohol thread first, dammit
Posted by: Ben Had at January 12, 2025 06:30 PM (0wWvl)

I cook everything with alcohol. Sometimes I even add it to the food...

Posted by: Joe Kidd at January 12, 2025 06:33 PM (bA75n)

276 Can this Bourbon tasting thread either all get a sample sent through a port?

Posted by: Skip at January 12, 2025 06:34 PM (fwDg9)

277 Very handsome.
Posted by: nurse ratched at January 12, 2025 06:32 PM (mT+6a)

See!!??
I've met Nurse. Have been to the range with her.
She knows.

Posted by: Diogenes at January 12, 2025 06:35 PM (W/lyH)

278 Actually I asked Santa for a smoking jacket but since all my cigaring happens outdoors, I'm happy with a down-filled jacket. And woolly cap.
And gloves.

And no.
Real Men don't do "Jammie's!"
Posted by: Diogenes

You could get a smoking tent like weasel's! It's heated too!

Posted by: nurse ratched at January 12, 2025 06:35 PM (mT+6a)

279 Joe Kidd, I so hope you make MoMe X.

Posted by: Ben Had at January 12, 2025 06:35 PM (0wWvl)

280 Can this Bourbon tasting thread either all get a sample sent through a port?
Posted by: Skip at January 12, 2025 06:34 PM

Wouldn't Bourbon passed through a Port taste funny?

Posted by: RedMindBlueState at January 12, 2025 06:35 PM (Wnv9h)

281 I want a cooking with alcohol thread first, dammit
Posted by: Ben Had at January 12, 2025 06:30 PM (0wWvl)

I cook everything with alcohol. Sometimes I even add it to the food...
Posted by: Joe Kidd at January 12, 2025 06:33 PM (bA75n)

Joe gets it.

Posted by: Diogenes at January 12, 2025 06:36 PM (W/lyH)

282 Cashews are one of my favorites. California is where they used to be grown, maybe they still are, but the retail offerings are imported now. They are large and plump, but they are small in flavor.

Mixed nuts are an excellent source of protein, fat, and a host of important or critical minerals. They taste good, and also have what is termed satiety, that is they make you feel full. I lost 80 pounds several years ago, and nuts were part of my success strategy. 170 calories per ounce, They are a bit hard to digest for humans, nutrient extraction is relatively poor. I would buy a large can of Planters for $18 to $20 and would last a long time.

Posted by: Common Tater at January 12, 2025 06:37 PM (Hm2SV)

283 Is Yeti( Butter Pat) cast iron worth the price? Is it like buying All Clad? An investment.

Posted by: lin-duh at January 12, 2025 06:37 PM (bLe0J)

284 Seeing lots of celebrities homes went down to the ground
I do feel sorry for them.

Posted by: Skip at January 12, 2025 06:37 PM (fwDg9)

285 You could get a smoking tent like weasel's! It's heated too!
Posted by: nurse ratched at January 12, 2025 06:35 PM (mT+6a)

A smoking tent???
How did I miss that.
No kidding?
Awesome!!!!
Me want!!!

Posted by: Diogenes at January 12, 2025 06:37 PM (W/lyH)

286 Maybe we should have a port tasting then

Posted by: Skip at January 12, 2025 06:38 PM (fwDg9)

287 A smoking tent???
How did I miss that.
No kidding?
Awesome!!!!
Me want!!!
Posted by: Diogenes at January 12, 2025 06:37 PM

Stick around for the Gun Thread. It's been mentioned.

Posted by: RedMindBlueState at January 12, 2025 06:38 PM (Wnv9h)

288 Evenin’, All. Watched Deadline to Dawn on Noir Alley today.

Susan Hayward, in addition to her other assets, had the cutest nose in Hollywood.

Posted by: Bulg at January 12, 2025 06:39 PM (77rzZ)

289 Diogenes, it's an ice fishing hut complete with heater

Posted by: Ben Had at January 12, 2025 06:39 PM (0wWvl)

290 Bulg, watch Backstreet

Posted by: Ben Had at January 12, 2025 06:40 PM (0wWvl)

291 Diogenes, it's an ice fishing hut complete with heater
Posted by: Ben Had at January 12, 2025 06:39 PM (0wWvl)

Ahhh
Well, I can put one up on the patio and jackhammer a hole in the concrete. Mrs D's gonna be pissed but as long as I'm not smoking in the house.

Posted by: Diogenes at January 12, 2025 06:41 PM (W/lyH)

292 I do have a old bottle of port in the basement

Posted by: Skip at January 12, 2025 06:43 PM (fwDg9)

293 Maybe we should have a port tasting then
Posted by: Skip at January 12, 2025 06:38 PM (fwDg9)

Metallic and the little metal pins irritate the tongue.

Posted by: Pete Bog at January 12, 2025 06:43 PM (/Elj1)

294 Skip, I have a bottle of chocolate port that I can't ever replace.

Posted by: Ben Had at January 12, 2025 06:44 PM (0wWvl)

295 279 By mid summer I should have a better fix on my circumstances. My commitments are ironclad, so be assured of my presence once that happens. There are many here that I know these old eyes would enjoy resting on for a spell..

Posted by: Joe Kidd at January 12, 2025 06:44 PM (bA75n)

296 I do have a old bottle of port in the basement
Posted by: Skip at January 12, 2025 06:43 PM

I have a couple of 20+ yr old vintage Ports in the cellar. I really do need to find a good occasion to open them.

Posted by: RedMindBlueState at January 12, 2025 06:45 PM (Wnv9h)

297 The Cigar Hut is pretty awesome! Works great.

Posted by: Weasel at January 12, 2025 06:47 PM (lG3Q4)

298 RMBS, MoMe X.

Posted by: Ben Had at January 12, 2025 06:47 PM (0wWvl)

299 RMBS, MoMe X.
Posted by: Ben Had at January 12, 2025 06:47 PM

*rubs chin*

Hmmmm....

Posted by: RedMindBlueState at January 12, 2025 06:47 PM (Wnv9h)

300 Lin-duh - they are excellent I’m sure, but I like vintage cast iron. My favorite is a Favorite that I picked up at a pawn shop in Missoula, and a Griswold 699 that my parents got as a wedding present from Aunt Eunice. Dad said he thought it dumb at the time, and then proceeded to use it every day for 50 or 60 years. Go figure.

Posted by: Common Tater at January 12, 2025 06:48 PM (Hm2SV)

301 I have a couple of 20+ yr old vintage Ports in the cellar. I really do need to find a good occasion to open them.
Posted by: RedMindBlueState

Hmmm... I think there is something number X happening next Oct...

Posted by: AZ deplorable moron at January 12, 2025 06:48 PM (91+4F)

302 Chicken and pasta with pesto. Maybe a glass of Marsala after dinner.

Posted by: CrotchetyOldJarhead at January 12, 2025 06:48 PM (3Ope8)

303 smoking tent

Drug bungalow.

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle for festive little hats at January 12, 2025 06:49 PM (MvM3W)

304 Oh hell. This sounds disgusting. Cheeseburger Casserole.
---------
Definitely not MN stlye Hotdish.

Posted by: scampydog at January 12, 2025 06:49 PM (41CYW)

305 I'm waiting for the right time to open it. It might be 30 years old

Posted by: Skip at January 12, 2025 06:50 PM (fwDg9)

306 Hamburger Helper?

Posted by: Boss Moss at January 12, 2025 06:50 PM (YeGMU)

307 When I was stationed in Hawaii one could buy Macadamia nuts for an almost reasonable price. I bought a jar, and man were they tasty!! Unreal. So, I soon bought another jar. Ate that whole jar too.

ProTip: Do not eat 2 jars of Macadamia nuts all by yourself, or don’t plan on going anywhere for a while at least

Posted by: Common Tater at January 12, 2025 06:51 PM (Hm2SV)

308 Port is delicious, but vintage port is fragile, so you need a few people to help you drink it.

Posted by: CharlieBrown'sDildo at January 12, 2025 06:52 PM (d9fT1)

309 The Cigar Hut is pretty awesome! Works great.
Posted by: Weasel at January 12, 2025 06:47 PM (lG3Q4)

Holy smoking' shitballs!!!
A Tuff Shed. Just gotta throw out all the crap.
Oh yeah.

Posted by: Diogenes at January 12, 2025 06:53 PM (W/lyH)

310 cooking with alcohol

Sterno.

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle for festive little hats at January 12, 2025 06:53 PM (MvM3W)

311 I'm waiting for the right time to open it. It might be 30 years old
Posted by: Skip at January 12, 2025 06:50 PM (fwDg9)

Yikes...maybe.

Port can go bad if left too long.

There's sites on the internet where you can look up the type and date of a port and when the best time to drink it is. If not careful you could wind up with a senile port instead of a vigorous oldster.

Posted by: naturalfake at January 12, 2025 06:54 PM (iJfKG)

312 Make your wife sit in the tent while you smoke in the house. Sheesh

Why yes, I’m single. Why do you ask?

Posted by: Common Tater at January 12, 2025 06:55 PM (Hm2SV)

313 I thought port was like sherry in that it didn’t “age” in the bottle because of the fortifying alcohol that is added.

Posted by: Pete Bog at January 12, 2025 06:56 PM (/Elj1)

314 Time for an old fashioned!

Thanks for reading and commenting!

Posted by: CharlieBrown'sDildo at January 12, 2025 06:56 PM (d9fT1)

315 I out to go dig it out and look. It is I think a good bottle

Posted by: Skip at January 12, 2025 06:56 PM (fwDg9)

316 Warre's port. 40 years old. My friend had several bottles and opened them for special occasions/guests. I think he has one left. I get very weird dreams after drinking that stuff..

Posted by: Joe Kidd at January 12, 2025 06:57 PM (bA75n)

317 I've never had port.

Posted by: nurse ratched at January 12, 2025 06:57 PM (gm3Cy)

318 Was your pork properly ear notched?

Posted by: banana Dream at January 12, 2025 06:58 PM (Y6IkP)

319 Red Caboose winery made a chocolate port that would make you never want to drink anything else

Posted by: Ben Had at January 12, 2025 06:59 PM (0wWvl)

320 Check out the Eskimo QuickFish2. 25 sq ft of smoking comfort! I added a propane heater, exhaust fan, lights, a small table and a comfy chair. It's rather civilized!

Posted by: Weasel at January 12, 2025 06:59 PM (lG3Q4)

321 December 1963, a rash of 31 deaths in Philadelphia's homeless population was traced to a local store that knowingly sold Sterno to people for them to consume and get drunk.

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle for festive little hats at January 12, 2025 06:59 PM (MvM3W)

322 I thought port was like sherry in that it didn’t “age” in the bottle because of the fortifying alcohol that is added.
Posted by: Pete Bog at January 12, 2025 06:56 PM (/Elj1)

No. It will age. A lot of that has to due with mellowing the tannins IIRC. So, it changes over time.

Also if not stored properly, it can get "corked".

That's what the vintage is all about. Amount of sugar and tannins. Some ports are are but undrinkable when first bottled, but mature over time, hit a peak then decline. As me how I know.

Posted by: naturalfake at January 12, 2025 07:00 PM (iJfKG)

323 Port is delicious, but vintage port is fragile, so you need a few people to help you drink it.
Posted by: CharlieBrown'sDildo at January 12, 2025 06:52 PM

I'd hate to disturb the bottle and have all of the lees floating around. Hard to travel with it.

Posted by: RedMindBlueState at January 12, 2025 07:00 PM (Wnv9h)

324 make you never want to drink anything else

Any pork in a storm.

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle for festive little hats at January 12, 2025 07:01 PM (MvM3W)

325 Thanxs CBD!

Posted by: Diogenes at January 12, 2025 07:02 PM (W/lyH)

326 Bravo food thread

Posted by: Pete Bog at January 12, 2025 07:03 PM (/Elj1)

327 Hey! Where is Gub thread?

Posted by: RI Red - will work for money at January 12, 2025 07:04 PM (j7086)

328 Cheers food thread. Eat drink and be merry

Posted by: Ben Had at January 12, 2025 07:04 PM (0wWvl)

329 Mrs928 has been on a chicken trip this past week. Although she is a great chicken cool, I am about sick of it. Am I going to say anything? Absolutely not.

Posted by: Corporal Hicks at January 12, 2025 07:08 PM (aD39U)

330 dammit

Posted by: Grump928(C) at January 12, 2025 07:09 PM (aD39U)

331 She has been the Bubba Gump of chicken.

Posted by: Grump928(C) at January 12, 2025 07:09 PM (aD39U)

332 The drums have stopped!

Posted by: Grump928(C) at January 12, 2025 07:10 PM (aD39U)

333 Garrison Brothers bourbon is delicious. You should try it if you get a chance

Posted by: Aggle at January 12, 2025 10:08 PM (Sxhb8)

334 Delicious recipe for nuts, from Nigella Lawson's Christmas cookbook.

4 cups mixed nuts of your choice
1 1/2 tsp. garam masala
1 tsp. celery salt
2 tbs. olive oil
2 tbs. light brown sugar
3 sprigs rosemary, needles finely chopped
Maldon or other sea salt, to sprinkle

Line a large baking sheet with parchment paper and set aside.

Heat a large skillet over a medium heat. When hot, tip in the nuts along with the garam masala and celery salt. Push them about for 3-4 minutes to toast lightly. Add the olive oil, brown sugar and rosemary. Continue to cook for 2-3 minutes to coat all the nuts evenly. Tip onto the baking sheet and sprinkle with salt.

Posted by: MammaB at January 12, 2025 11:38 PM (fMxua)

335 Attractive section of content. I just stumbled upon your blog and in accession capital
to assert that I get in fact enjoyed account your blog posts.
Anyway I'll be subscribing to your feeds and even I achievement you
access consistently quickly.

Posted by: free stock images at January 13, 2025 03:13 AM (laQ7E)

336 A wheat whiskey I’d recommend is Bernheim Original. Smooth and mild, with just a bit of spice to it. Buffalo Trace and Bulleit are also excellent bourbons, and none of the three are terribly expensive. Around $30 to $35 a 750 ml bottle for me. There are several I’d like to try, but $90+ for a bottle is more of a gamble than I’m willing to take.

Posted by: Advo at January 13, 2025 10:10 AM (jO4mz)

Processing 0.05, elapsed 0.0612 seconds.
14 queries taking 0.0165 seconds, 344 records returned.
Page size 173 kb.
Powered by Minx 0.8 beta.