Food Thread: Chocolate Makes The World Go 'Round!

The Horde...meet Babka! Babka...meet The Horde!

Babka is a sweet braided bread (or cake?), usually filled with chocolate, although people use nuts or jam or fruit too. But...why?

Chocolate is the way to go, and a good version is delicious. There is a famous bakery in NYC called Breads that makes a good version, but most vaguely Jewish or ethnic bakeries will have one. And they are...okay. They almost never have enough butter and chocolate, so one ends up with a bland and sort of dry bread that is completely forgettable.

We had guests over for dinner last night, and they brought a chocolate Babka from a local (to them) bakery. Wow! it was fantastic. Absolutely chock full of good dark chocolate, and there was enough butter in the bread to make a dairyman smile.

And because we didn't have enough chocolate at the table, I also made Chocolate Chip Cookies from Lin-duh's recipe, which may be the best cookie recipe on the planet.

Life was good at Chez Dildo last night!

******
In my naïveté I used to think that outrageously arrogant and opaque wine descriptions were the purview of the professionals, who are clearly paid by the word, and judged by the flamboyance of their prose, rather than their ability to convey information to the wine buyer.

But this amateur, writing on a very popular wine app, might be angling for a position in the pantheon of pompous!

A classic, clean-lined expression of Sancerre that leans into precision rather than flamboyance. The nose opens with brisk citrus--lemon zest and grapefruit pith--followed by green apple skin, white peach, and a distinct chalky minerality that feels more stony than overtly grassy. There's a gentle herbal edge--fresh-cut hay and a whisper of tomato leaf--alongside subtle floral notes that recall elderflower.
On the palate, it's taut and linear, driven by bright acidity and a core of citrus and orchard fruit. The texture carries a faint lanolin-like roundness mid-palate that softens the edges without dulling the wine's snap. The mineral character builds through the finish, turning saline and mouthwatering, with a light touch of wet stone and lime peel lingering. Balanced, refreshing, and quietly expressive.

I was once a pompous wine snob, but this guy would run circles around me! Imagine sitting across the table from him during dinner!

All I want from a wine review is some standard language that describes the flavors, and a general connection to reality. Descriptions are necessarily subjective, but there can be a basic structure of common descriptors that everyone understands.

I don't want an exposition of meaningless language and a trip through someone's thesaurus.

******
K.I.S.S.

Keep it simple, stupid!

When in doubt, make something very simple and straightforward for dinner. No complicated recipes or exotic ingredients. Just something simple, simply cooked. Grilling is always good, but baked works well!

Hell, a good pan of gently scrambled eggs made with lots of butter and cheese is a delicious meal! Even people who don't understand the imperative of stirring Paella can make great scrambled eggs!

Cooking doesn't have to be complicated...it doesn't have to be expensive...it doesn't have to be time consuming.

Just pay a bit of attention to the technique, and use good ingredients, and the odds are excellent that you will eat well!

******

I have been baking sourdough for a very long time...long enough that I don't use a recipe, and I certainly don't buy into the arrant nonsense about sourdough starter that is obviously being underwritten by Big Flour.

On Thursday I decided to bake a loaf for Saturday evening, so I grabbed my starter out of the refrigerator.

Yup! That's it. The dregs from the last time I made sourdough...more than a month ago! I added 75 grams of water, and scraped the dried crap off the sides and mixed it so it was dissolved. then 75 grams of good quality unbleached flour. mixed that in, and put it on the counter for 24 hours. During the winter I put it in the boiler room where it's nice and toasty, but my guess is that the starter would eventually come to life no matter what.

24 hours later the starter has tripled! And that is very much alive and kicking.

Anyway, I made a particularly good loaf for last evening, and the only difference (aside from the typical variation) was the way I folded the dough after mixing. I usually use the slap and fold technique, and I am an enthusiastic slapper! But yesterday I tried a gentler method that I will call "lift and fold." It worked well, maybe even better than my usual technique, and the results were delicious!

******

And speaking of bread; how do you folks keep your homemade baked bread fresh? My aluminum foil wrap works...okay, but there are all sorts of fancy bags available that promise to keep bread perfectly fresh and tender and crispy...all at once!

Bee's wax coated bags? Really?

******

Pistachio-Crusted Rack of Lamb

Looks good, but I think that I will try it with a rack of pork.

******
The great garlic experiment of 2025-2026 was a resounding...meh. Send all of your excellent home-grown garlic to: cbd dot aoshq at gmail dot com.

Rumor has it that the Bourbon Bubble is bursting. I have seen no evidence of decreasing prices, but maybe the bursting started somewhere else! 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 or 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 July 26, 2026 04:00 PM (Ia/+0)

2 They almost never have enough butter and chocolate

What kind of stupid-ass commies are running such places?!

Posted by: Helena Handbasket at July 26, 2026 04:01 PM (vDZgA)

3 Have chicken thighs to fry soon

Posted by: Skip at July 26, 2026 04:02 PM (Ia/+0)

4 I bet pompous wine guy is using AI to fluff up his reviews.

Posted by: Helena Handbasket at July 26, 2026 04:02 PM (vDZgA)

5 A classic, clean-lined expression of Sancerre that leans into precision rather than flamboyance. The nose opens with brisk citrus--lemon zest and grapefruit pith--followed by green apple skin, white peach, and a distinct chalky minerality that feels more stony than overtly grassy. There's a gentle herbal edge--fresh-cut hay and a whisper of tomato leaf--alongside subtle floral notes that recall elderflower.

On the palate, it's taut and linear, driven by bright acidity and a core of citrus and orchard fruit. The texture carries a faint lanolin-like roundness mid-palate that softens the edges without dulling the wine's snap. The mineral character builds through the finish, turning saline and mouthwatering, with a light touch of wet stone and lime peel lingering. Balanced, refreshing, and quietly expressive.

Bwahahaha!

What. A. Douche.

Posted by: Archimedes at July 26, 2026 04:03 PM (Riz8t)

6 Bwahahaha!

What. A. Douche.

Dude! Try to find that middle ground between this jackassery and "me likey".

Posted by: Archimedes at July 26, 2026 04:04 PM (Riz8t)

7 I like chocolate, not sure I want my bread with it

Posted by: Skip at July 26, 2026 04:04 PM (Ia/+0)

8 Jerry and Elaine have entered the chat.

Posted by: Mr Aspirin Factory at July 26, 2026 04:05 PM (NkUqe)

9 "On the palate, it's taut and linear, driven by bright acidity and a core of citrus and orchard fruit. The texture carries a faint lanolin-like roundness mid-palate that softens the edges without dulling the wine's snap. The mineral character builds through the finish, turning saline and mouthwatering, with a light touch of wet stone and lime peel lingering. Balanced, refreshing, and quietly expressive."

I don't think that "guy" was talking about wine.

Posted by: fd at July 26, 2026 04:05 PM (MWfyi)

10 Who doesn't serve cake after dinner??

Posted by: Frank Costanza at July 26, 2026 04:05 PM (JvZF+)

11 Hell, a good pan of gently scrambled eggs made with lots of butter and cheese is a delicious meal!

I make this a lot. Its cheap, filling, and good. Scrambled Eggs. I like Shredded Cheddar. Some Worcestershire sauce stirred in. And Tomatoes diced and added at the very end, to keep the cold and crisp.

A great eat. I like a good dark BBQ sauce on top.

Posted by: Easy Way To Tell at July 26, 2026 04:05 PM (5sXZv)

12 Dude! Try to find that middle ground between this jackassery and "me likey".

I've seen fewer words used to describe quantum mechanics.

Posted by: Archimedes at July 26, 2026 04:05 PM (Riz8t)

13 Shit. And Ham Chunks. Like from one of those two pack Ham Steaks. You gotta' have that in the Redneck Scrambled Eggs.

Posted by: Easy Way To Tell at July 26, 2026 04:06 PM (5sXZv)

14 I'll be making chicken fried rice today. Was going to be for dinner, but the Missus is under the weather, so I am making it for lunches (and my dinner) this week.

Posted by: Pug Mahon, call BR549 at July 26, 2026 04:06 PM (0aYVJ)

15 I don't want an exposition of meaningless language and a trip through someone's thesaurus.

Endeavor to eschew obsfuscation.

Posted by: Duncanthrax at July 26, 2026 04:06 PM (0sNs1)

16 I've no doubt that AI can be coached to write reviews like a douche.

Posted by: Martini Farmer at July 26, 2026 04:07 PM (jehhT)

17 In case you hadn't heard, the wine industry is collapsing because no one drinks wine anymore.

They can't sell the grapes, they can't sell the wine, they can't sell the vineyards.

Posted by: San Franpsycho at July 26, 2026 04:07 PM (JvZF+)

18 I've no doubt that AI can be coached to write reviews like a douche.

So you're saying it's written up like a douche, another reviewer in the night?

Posted by: Archimedes at July 26, 2026 04:08 PM (Riz8t)

19 My meatloaf recipe made a great leap forward yesterday

I've been having problems with structural integrity (the loaf falling apart)
but this time I took a thick slice of bread and ran it through the food processor, effectively mincing it, and combined that with bread crumbs to go into the mix

much better

this week I will make a batch of burritos fired up with habenero peppers

I love those itty bitty orange peppers
Bone Appetite!

Posted by: Don Black at July 26, 2026 04:08 PM (ZxPkt)

20 Tastes like "wet stone"? Did somebody drop some pebbles in there?

Posted by: fd at July 26, 2026 04:08 PM (MWfyi)

21 That wine description could used to portray one of my farts after eating a cob salad. Splendid.

Posted by: Rev. Wishbone at July 26, 2026 04:08 PM (3oLiU)

22 Who doesn't serve cake after dinner??
Posted by: Frank Costanza at July 26, 2026 04:05 PM

Anytime is a good time for pie.

Posted by: Fabienne at July 26, 2026 04:09 PM (0sNs1)

23 In case you hadn't heard, the wine industry is collapsing because no one drinks wine anymore.

I haven't seen anything about that. If anything, I'd say there's a problem with oversupply, what with every country on the planet now growing grapes and making wine.

Posted by: Archimedes at July 26, 2026 04:09 PM (Riz8t)

24 Made a dairy and nut free coconut cream pie today. Daughter promised it to her fiance and 2 guests visiting...and then didn't make it (but at least bought the ingredients). Altered an online recipe (https://thesaltycooker.com/dairy-free-coconut-cream-pie/)

Store bought graham crust.
2 cans Asian coconut cream
3 eggs and 3 egg yolks
1 cup sugar
Mixed and started whisking it over medium heat...Added 5-6 TB cornstarch into a slurry with canned coconut milk and a touch of water (probably used about 1/2-3/4 cup of the c milk b/c I did it once, it wasn't thick enough and added more) and cooked 15 minutes til thick, whisking constantly. Took it through a fine mesh strainer (hubby didn't believe it would go through, but it did) and then added 1 1/2 cups shredded coconut and a large splash of vanilla and put it in the crust and refrigerated. Serving it with a dollop of cocowhip tonight.

Tasted great on the spoon, and seemed like it would set...but I'll know more tonight.

Told her next time to promise blueberry pie b/c it's so much easier!!

Posted by: Nova Local at July 26, 2026 04:11 PM (tOcjL)

25
g'afternoon, 'rons

I would commit a felony for a decent chicken fried steak right now

Posted by: AltonJackson at July 26, 2026 04:11 PM (AMvSw)

26 That wine review is kinda full of itself. On the other hand, now I want to try it myself, so it did its job. And that annoys me even more.

Um. What was the wine?

Posted by: Dash my lace wigs! at July 26, 2026 04:11 PM (h7ZuX)

27 If anything, I'd say there's a problem with oversupply, what with every country on the planet now growing grapes and making wine.

I asked AI if China is a major wine producer. It said:

China is a significant global wine producer, ranking third in the world for total vineyard surface area and producing millions of hectoliters of wine annually

This is odd, because I don't think I've EVER seen a bottle of Chinese wine, not that I'd drink it anyway. It's probably grown in human feces.

Posted by: Archimedes at July 26, 2026 04:11 PM (Riz8t)

28 They can't sell the grapes, they can't sell the wine, they can't sell the vineyards.

Here, they're selling the Old School stuff. Pear. Blackberry. Some Apple and Cherry.

Posted by: Easy Way To Tell at July 26, 2026 04:11 PM (5sXZv)

29 I have licked a whet stone and I can tell you they don't taste that great.

Posted by: fd at July 26, 2026 04:12 PM (MWfyi)

30 Sounds like I need to his alcohol stores
I like red wine a lot

Posted by: Skip at July 26, 2026 04:12 PM (Ia/+0)

31 >>I like chocolate, not sure I want my bread with it

Posted by: Skip at July 26, 2026 04:04 PM

My mom used to make chocolate syrup for toast. It was good on homemade ice cream, too.

Posted by: huerfano at July 26, 2026 04:12 PM (VJX5o)

32 I have licked a whet stone and I can tell you they don't taste that great.

Were you sharpening a knife at the time?

Posted by: Archimedes at July 26, 2026 04:13 PM (Riz8t)

33 Cobbler > Pie

Posted by: Mr Aspirin Factory at July 26, 2026 04:13 PM (NkUqe)

34 Chuck roast tonight, with squished taters on the side. Had a BLT last night along with cheesy corn.

Posted by: Helena Handbasket at July 26, 2026 04:14 PM (vDZgA)

35 Maybe its a California thing. The last 10 years or so the wineries were charging fees for wine tasting. They were last year in Sonoma, not this year. They are begging people to come...

Posted by: San Franpsycho at July 26, 2026 04:14 PM (JvZF+)

36 "Were you sharpening a knife at the time?
Posted by: Archimedes"

Of course. What do you think I am, some kind of weirdo.

Posted by: fd at July 26, 2026 04:15 PM (MWfyi)

37 Cobbler > Pie

As I understand it ... Pie has a full crust, while for Cobbler we just put some crust on the top to give it some crunch.

I say lets buy the pre-made crust, throw the good shit on and then the good topping on that, and serve it. And anybody that gets nose out of joint about "not crust on the sides" just drop that plate and leave.

Posted by: Easy Way To Tell at July 26, 2026 04:15 PM (5sXZv)

38 Tonight is grilled chicken pesto with grilled peaches and grilled zucchini. Yay grilling.

Posted by: San Franpsycho at July 26, 2026 04:17 PM (JvZF+)

39 Cobbler > Pie
Posted by: Mr Aspirin
_________

Crisp>Cobbler>Pie

Posted by: Biff Pocoroba at July 26, 2026 04:17 PM (XvL8K)

40 "Just pay a bit of attention to the technique, and use good ingredients, and the odds are excellent that you will eat well!"

Says a noted Paella stirrer. Harrumph. Think I will go make French Toast slathered with butter and maple syrup. except it is too damn hot.

Posted by: Pete Bog at July 26, 2026 04:17 PM (BGSp9)

41 Feast of St James today at church. BBQ and everyone brought a dish. Still full.

Posted by: Mr Aspirin Factory at July 26, 2026 04:17 PM (NkUqe)

42 That is a beautiful and artistic babka. Only babka I ever had was from Trader Joe's.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 26, 2026 04:18 PM (kpS4V)

43 20 Tastes like "wet stone"? Did somebody drop some pebbles in there?
Posted by: fd at July 26, 2026 04:08 PM (MWfyi)

I would probably like it. I am fond of a Spanish Monastrell, which has a dusty taste that appeals to me.** Could probably say it tastes like wet stone.

**It doesn't appeal to Mr. Dmlw!, which is nice, because he won't drink it all before I have a chance at a second glass. Ha!

Posted by: Dash my lace wigs! at July 26, 2026 04:18 PM (h7ZuX)

44 Posted by: Nova Local at July 26, 2026 04:11 PM (tOcjL)
=====

Sounds really good

Posted by: San Franpsycho at July 26, 2026 04:18 PM (JvZF+)

45 Crisp>Cobbler>Pie

Apple Crisp with a scoop of Vannilla.

Peach Cobbler with a scoop of Vannilla.

Or just good old Chocolate Pie, with the Meringue, and a cot or somewhere to sleep off the Sugar Coma.

Posted by: Easy Way To Tell at July 26, 2026 04:19 PM (5sXZv)

46 somebody said whetstone
got one of those from Amazon, two-sided, with a regular side and a fine side

takes a little practice, but once you get it, your knives will be sharp AF

Posted by: Don Black at July 26, 2026 04:19 PM (ZxPkt)

47 Tonight's dinner will be chicken in pesto sauce made from basil from my garden, and a tomato salad with wee mozzarella balls. My maters are starting to ripen at an alarming rate.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 26, 2026 04:19 PM (kpS4V)

48 I would commit a felony for a decent chicken fried steak right now

Posted by: AltonJackson at July 26, 2026 04:11 PM (AMvSw)

And if I were on the jury? I would vote "not guilty."

A good Chicken-Fried Steak is a marvelous thing.

I'm going to make them once the weather turns cooler.

With biscuits and gravy of course, because I was raised right.

Posted by: CharlieBrown'sDildo at July 26, 2026 04:20 PM (l4RKn)

49 In case you hadn't heard, the wine industry is collapsing because no one drinks wine anymore.

They can't sell the grapes, they can't sell the wine, they can't sell the vineyards.
Posted by: San Franpsycho at July 26, 2026 04:07 PM (JvZF+)

Had a conversation with the local ABC store manager a few weeks back. A lot of steak houses are selling their wine inventory because customers aren't splurging on the $90 wine to go with their $100 steak. Some of these wines were exclusive to the restaurant, but were now on his shelves for between $25-$40. Still a bit rich for my Sunday steaks, but I like to keep a bottle for the odd special occaision..

Posted by: Joe Kidd at July 26, 2026 04:20 PM (nbLIj)

50 Maybe its a California thing. The last 10 years or so the wineries were charging fees for wine tasting. They were last year in Sonoma, not this year. They are begging people to come...
Posted by: San Franpsycho at July 26, 2026 04:14 PM (JvZF+)

Even tariffs won't save California wineries from their hubris. Every winery that made a decent midlevel cabernet from Napa thought they were worth $100 a bottle. They weren't.

Posted by: Pete Bog at July 26, 2026 04:20 PM (BGSp9)

51 Making my version of the Italians "pasta with gravy" - mine today is 1/2 veg and 1/2 meatball b/c the spouse's favorite way to eat veg is in pasta. Special add to the sauce today is a whole chopped jalapeno with seeds (b/c a kid got a banh mi yesterday and asked for the jalapeno on the side, and got an entire plate...and waste not, want not), so no hot red pepper flake needed...

Serving it with a fruit salad (pineapple, blueberries, and strawberries), and then looking forward to a small slice of the pie for dessert.

Posted by: Nova Local at July 26, 2026 04:20 PM (tOcjL)

52 Leftover pizza tonight. Got a nice ribeye today but I'll save it for tomorrow night.

Posted by: Tuna at July 26, 2026 04:21 PM (lJ0H4)

53 I think they grow lots of grapes in Xinjiang.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 26, 2026 04:21 PM (kpS4V)

54 Crust, a lot of it, is just filler. Peach cobbler with just enough doughy crust on top to hold a scoop of ice cream is perfect.

A 10 inch pecan pie with just 6 inches of pie with the rest crust, is a crime.

Posted by: Martini Farmer at July 26, 2026 04:21 PM (jehhT)

55 somebody said whetstone
got one of those from Amazon, two-sided, with a regular side and a fine side

takes a little practice, but once you get it, your knives will be sharp AF

I have others, but I bought this one and it is by far the best.

https://tinyurl.com/mwnhw7pa

Posted by: Archimedes at July 26, 2026 04:22 PM (Riz8t)

56 37 Cobbler > Pie

As I understand it ... Pie has a full crust, while for Cobbler we just put some crust on the top to give it some crunch.

I say lets buy the pre-made crust, throw the good shit on and then the good topping on that, and serve it. And anybody that gets nose out of joint about "not crust on the sides" just drop that plate and leave.
Posted by: Easy Way To Tell at July 26, 2026 04:15 PM (5sXZv)

Isn't that effectively a dutch pie (although I guess that's more pie meets crisp vs pie meets cobbler)...

Posted by: Nova Local at July 26, 2026 04:22 PM (tOcjL)

57 That wine review is how they talk about some horrible modern art masterpiece

Posted by: Don Black at July 26, 2026 04:23 PM (ZxPkt)

58 38 Tonight is grilled chicken pesto with grilled peaches and grilled zucchini. Yay grilling.
Posted by: San Franpsycho at July 26, 2026 04:17 PM (JvZF+)

Yum!

Posted by: Nova Local at July 26, 2026 04:23 PM (tOcjL)

59 44 Posted by: Nova Local at July 26, 2026 04:11 PM (tOcjL)
=====

Sounds really good
Posted by: San Franpsycho at July 26, 2026 04:18 PM (JvZF+)

Thanks!

Posted by: Nova Local at July 26, 2026 04:23 PM (tOcjL)

60 A good Chicken-Fried Steak is a marvelous thing. I'm going to make them once the weather turns cooler. With biscuits and gravy of course, because I was raised right.

Posted by: CharlieBrown'sDildo at July 26, 2026 04:20 PM (l4RKn)

For a Yankee, your taste is surprisingly well cultivated.

Country-Fried Steak, as well call it, is a Triple Option. Breakfast, Lunch, or Dinner. Supper depending on your eating schedule.

With biscuits and gravy is proper. Grits are nice. Other sides can be great, of course. I'm partial to the sliced cobs of corn.

Posted by: Easy Way To Tell at July 26, 2026 04:24 PM (5sXZv)

61 The tipping point for me was when I realized I could buy first growth Bordeaux in many cases for less than good not great Napa stuff. Italy is an even better value for a reasonably priced Tuesday or Wednesday bottle of wine.

Posted by: Pete Bog at July 26, 2026 04:24 PM (BGSp9)

62 Just started this week's batch of sourdough. I like stretch and fold method.

For storage, it goes in a lowly zip-lock gallon bag. And it takes me all week to eat it, so it's kept on the fridge. I'm usually toasting it anyway, because I like toast!

Posted by: Dash my lace wigs! at July 26, 2026 04:24 PM (h7ZuX)

63 47 Tonight's dinner will be chicken in pesto sauce made from basil from my garden, and a tomato salad with wee mozzarella balls. My maters are starting to ripen at an alarming rate.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 26, 2026 04:19 PM (kpS4V)

Yum...and tomatoes ripening is partly why I made pasta - some of my garden grape tomatoes needed a cooked home b/c they got a little forgotten...

Posted by: Nova Local at July 26, 2026 04:24 PM (tOcjL)

64 Home-made chocolate syrup is fantastic. It’s easy to make. Although Hershey does offer a syrup made with sugar instead of corn syrup, I was born in Iowa, I love farmers and ranchers, but corn syrup is pretty much shit as far as a sweetener.

I tried a jar of pedestrian Welch’s Grape jelly, made with sugar. A noticeable difference to the plus side. Grapey flavor. My suspicion is recipes have to be altered a bit to use corn syrup, it isn’t as sweet, and it screws up the viscosity and flavor profile. Sodas made with corn syrup have a slimey mouthfeel and a sour aftertaste. Even the carbonation is crisp when made with sugar. I limit my carbs and glucose severely so when I decide to indulge it better damn well taste good

Posted by: Common Tater at July 26, 2026 04:24 PM (LmsWj)

65 As Mike Nelson said of a wine snob's review, if you detect "hints of flint and smoke", you may be at a Civil War reenactment.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 26, 2026 04:25 PM (kpS4V)

66 I think they grow lots of grapes in Xinjiang.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 26, 2026 04:21 PM (kpS4V)

They probably chop up the bodies of all of those organ donors for fertilizer.

Posted by: CharlieBrown'sDildo at July 26, 2026 04:26 PM (l4RKn)

67 Also, green beans with bacon. An excellent side with Country Fried Steak and Biscuits and Gravy. And grits. And the half cobs of corn.

Posted by: Easy Way To Tell at July 26, 2026 04:27 PM (5sXZv)

68 Posted by: CharlieBrown'sDildo at July 26, 2026 04:20 PM (l4RKn)

For a Yankee, your taste is surprisingly well cultivated.

Posted by: Easy Way To Tell at July 26, 2026 04:24 PM (5sXZv)

Don't be lured into this trap. It's a deceptive ruse.

Posted by: Pete Bog at July 26, 2026 04:27 PM (BGSp9)

69 As Mike Nelson said of a wine snob's review, if you detect "hints of flint and smoke", you may be at a Civil War reenactment.

Whereas if you hear "no flints", you're in the American Revolution.

Posted by: Major General Charles Grey at July 26, 2026 04:27 PM (Riz8t)

70 LMAO...this a Seinfeld episode.

Title: "The Dinner Party"
Season and Episode: Season 5, Episode 13

In this episode, Jerry and Elaine try to buy a chocolate babka for a dinner party, but lose the last one to another couple in line, leading Jerry to famously defend the cinnamon babka by declaring that "cinnamon takes a backseat to no babka!"

All I remember from the episode is people kept calling the Cinnamon Babbka the "Lesser Babbka".

Posted by: Orson at July 26, 2026 04:28 PM (dIske)

71 And speaking of bread; how do you folks keep your homemade baked bread fresh? My aluminum foil wrap works...okay, but there are all sorts of fancy bags available that promise to keep bread perfectly fresh and tender and crispy...all at once!

My cultural imperative is to re-use the plastic bags I buy produce in at the Winco in town. It is what my mother taught me, and her mother before her.

Posted by: Kindltot at July 26, 2026 04:28 PM (rbvCR)

72 Don't be lured into this trap. It's a deceptive ruse.
Posted by: Pete Bog
----
**snort**

Posted by: lin-duh in Texas at July 26, 2026 04:28 PM (VCgbV)

73 Fired up the sorbet machine last night. First run of Ginger Lime sorbet was pretty tasty. I think the next batch will get a dash or two of Cayenne.

Maybe do a watermelon and jalapeno later this week.

Posted by: Pete Bog at July 26, 2026 04:29 PM (BGSp9)

74 Had a guest yesterday as well (female friend of other daughter). It's so funny when you ask someone for a favorite dessert, and they have nothing...and then you ask what they hate or can't eat, they then both figure out their dessert answer and that answer...(which apparently was hated sour in desserts, and liked chocolate chip cookies).

So, yesterday was homemade chocolate chip cookies (again, the dairy free version, although the guest didn't realize). Made the dough and put it in the fridge and daughter decided to help by baking before I got back. I rescuted the 1st tray, which my spouse called "White Castle cookies" (yes, when you make them big and put them close, they blend together - lesson learned that all cookies spread a little, especially when almost on top of each other), and made the 2nd tray of spaced circles and just put them on top of the squarish ones...they all got eaten...

Posted by: Nova Local at July 26, 2026 04:29 PM (tOcjL)

75 62 Just started this week's batch of sourdough. I like stretch and fold method.

For storage, it goes in a lowly zip-lock gallon bag. And it takes me all week to eat it, so it's kept on the fridge. I'm usually toasting it anyway, because I like toast!
Posted by: Dash my lace wigs! at July 26, 2026 04:24 PM (h7ZuX)

I need to get my kid back to baking bread for me! I'd love sourdough right now!

Posted by: Nova Local at July 26, 2026 04:31 PM (tOcjL)

76 73 Fired up the sorbet machine last night. First run of Ginger Lime sorbet was pretty tasty. I think the next batch will get a dash or two of Cayenne.

Maybe do a watermelon and jalapeno later this week.
Posted by: Pete Bog at July 26, 2026 04:29 PM (BGSp9)

Dang - send me some of the ginger lime! That sounds awesome, and no one makes it!

Posted by: Nova Local at July 26, 2026 04:32 PM (tOcjL)

77 As far as wine reviews go, mine generally fall into:
Did and Would again
Bought a Case
Don’t
perhaps useful when poisoning enemies, as nothing can overcome the absolutely despicable bouquet and flavors emitted from this vile dreg packaged in such a beautiful manner that no one would dare question its rare beauty

Posted by: epador at July 26, 2026 04:33 PM (z17Wt)

78 I pressed apples this morning, and made 3+ gallons of juice. I canned 12 quarts and the rest I gave away or put in the fridge to use this week.

I need to use yellow plums since we have a lot, and I am going between a plum cobbler or a plum kuchen that I have never tried before.

I may make both.

Posted by: Kindltot at July 26, 2026 04:34 PM (rbvCR)

79 The nose opens with brisk citrus--lemon zest and grapefruit pith--followed by...

Sheesh. After reading that I needed to take a pith.

Posted by: Diogenes at July 26, 2026 04:36 PM (2WIwB)

80 Kindltot, make slivovitz!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 26, 2026 04:36 PM (kpS4V)

81 Dang - send me some of the ginger lime! That sounds awesome, and no one makes it!
Posted by: Nova Local at July 26, 2026 04:32 PM (tOcjL)

That does sound tasty.

Posted by: Dash my lace wigs! at July 26, 2026 04:37 PM (h7ZuX)

82 78 I pressed apples this morning, and made 3+ gallons of juice. I canned 12 quarts and the rest I gave away or put in the fridge to use this week.

I need to use yellow plums since we have a lot, and I am going between a plum cobbler or a plum kuchen that I have never tried before.

I may make both.
Posted by: Kindltot at July 26, 2026 04:34 PM (rbvCR)

Do the kuchen...coffee cake meets plum sounds divine!

Posted by: Nova Local at July 26, 2026 04:37 PM (tOcjL)

83 I was going to comment on the Babka Babka but then I saw the lamb. Damn!!! That looks delicious!!!

Posted by: Diogenes at July 26, 2026 04:37 PM (2WIwB)

84
The "wet stone" taste/smell is pretty common in tequilas and mezcals.

Don't think I've ever had that ever in wine or any other adult beverage.

I think this winetard read a tequila review and said xisself, "Oooooh, I'll use that fabulous description in my next review."

Stupid winetard!

Posted by: naturalfake at July 26, 2026 04:37 PM (iJfKG)

85 A classic, clean-lined expression of Sancerre that leans into precision rather than flamboyance. The nose opens with brisk citrus--lemon zest and grapefruit pith--followed by green apple skin, white peach, and a distinct chalky minerality that feels more stony than overtly grassy. There's a gentle herbal edge--fresh-cut hay and a whisper of tomato leaf--alongside subtle floral notes that recall elderflower.
On the palate, it's taut and linear, driven by bright acidity and a core of citrus and orchard fruit. The texture carries a faint lanolin-like roundness mid-palate that softens the edges without dulling the wine's snap. The mineral character builds through the finish, turning saline and mouthwatering, with a light touch of wet stone and lime peel lingering. Balanced, refreshing, and quietly expressive.

That guy's a fag!

Posted by: Jeff Spicoli at July 26, 2026 04:38 PM (Wnv9h)

86 I need to use yellow plums since we have a lot, and I am going between a plum cobbler or a plum kuchen that I have never tried before.

I may make both.
Posted by: Kindltot at July 26, 2026 04:34 PM (rbvCR)

Do the kuchen...coffee cake meets plum sounds divine!
Posted by: Nova Local at July 26, 2026 04:37 PM (tOcjL)

Concur!
There was a little bakery in a small village I used to drive through in Germany. The old lady there would make plum kuchen. With every bite I could hear angels singing.

Posted by: Diogenes at July 26, 2026 04:40 PM (2WIwB)

87 Kindltot, make slivovitz!
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 26, 2026 04:36 PM (kpS4V)

a) I don't drink.
b) it might have been different if I had dated that Romanian girl, but here we are
c) I am led to understand that slivovitz is made from purple plums

Posted by: Kindltot at July 26, 2026 04:41 PM (rbvCR)

88 Actually, since I got an e-master card in a blue cross class action settlement that I really don't know how to use and would like to run down it's small balance to a minimum I guess I'll be stuck forever with, I just bought two of those bees wax bread bags from a going out of business aged baker, cost about $18 a bag, and they are nice bags. Closes like a wet bag, if you know what those are.
Can't judge yet, need to try it with a fresh loaf or two to decide if any good.
Oddly enough, still getting regular emails from the old baker, who should be past his deadline by now.

Posted by: From about That Time at July 26, 2026 04:42 PM (sl73Y)

89 And speaking of bread; how do you folks keep your homemade baked bread fresh? My aluminum foil wrap works...okay, but there are all sorts of fancy bags available that promise to keep bread perfectly fresh and tender and crispy...all at once!

Try one of the bees wax bags. It works quite well for the admittedly short life span of fresh baked bread. (Usually three days around here)

Posted by: Diogenes at July 26, 2026 04:43 PM (2WIwB)

90 Mmmm, scrambled eggs. my late wife insisted that mine were the best (yes, I'm bragging,..that I knew what my wife liked). Biggest things I learned: 1) don't over heat them, 2) don't over stir them, and 3) always use a small splash of milk.

-SLV

Posted by: Shy Lurking Voter at July 26, 2026 04:45 PM (7kJyR)

91 The Chocolate babka:

https://youtu.be/knrHxAQ-dc8

Posted by: Obligatory Seinfeld reference at July 26, 2026 04:45 PM (2Ez/1)

92 Having a brat with a vanilla imperial stout from Three Floyds in Indiana.

Posted by: Biff Pocoroba at July 26, 2026 04:45 PM (XvL8K)

93 the kuchen recipe I have is an upside-down cobbler, so I guess I have a choice of doing pretty much the same thing either way!

The plums are some sort of yellow-gage, and they get ripe and nearly get overtones of apricot. I think I have about 10 days before they all go soft on the trees.

Posted by: Kindltot at July 26, 2026 04:45 PM (rbvCR)

94 A plum pie is a great way to use up plums, two pounds at a time; my recipe is from Food & Wine and 1989:

2 lbs plums; ½-¾ cup sugar; ¼ cup flour; pastry crust and top for 9-inch pie; 3 tbsp butter

Half or quarter the plums and toss with the sugar and flour. Turn the fruit into the pie shell, dot with butter, and cover with pastry top. Cut five steam vents. Bake 20 minutes at 400°, reduce to 350° and bake 35-40 minutes until crust is golden brown. Cool at least two hours.

—Michael James, Best of Food & Wine 1989

“Oh, what a good boy am I!”

Posted by: Stephen Price Blair at July 26, 2026 04:45 PM (kYmoU)

95 5 A classic, clean-lined expression of Sancerre that leans into precision rather than flamboyance. The nose opens with brisk citrus--lemon zest and grapefruit pith--followed by green apple skin, white peach, and a distinct chalky minerality that feels more stony than overtly grassy. There's a gentle herbal edge--fresh-cut hay and a whisper of tomato leaf--alongside subtle floral notes that recall elderflower.

On the palate, it's taut and linear, driven by bright acidity and a core of citrus and orchard fruit. The texture carries a faint lanolin-like roundness mid-palate that softens the edges without dulling the wine's snap. The mineral character builds through the finish, turning saline and mouthwatering, with a light touch of wet stone and lime peel lingering. Balanced, refreshing, and quietly expressive.

Bwahahaha!

What. A. Douche.
Posted by: Archimedes at July 26, 2026 04:03 PM (Riz8t)

*slides next cigar review into the drawer*

Posted by: Diogenes at July 26, 2026 04:47 PM (2WIwB)

96 From about That Time, you can often use multiple payments on a purchase. And even places that don’t, will usually let you do multiple payments where one payment is a credit card (or something that looks like one, such as your e-card) and one of their gift cards.

This will let you bring that e-card down to zero, as long as you know how much it has left.

Posted by: Stephen Price Blair at July 26, 2026 04:48 PM (kYmoU)

97 Tbones today. Made sauce two weeks ago, and last Sunday we were watching Spain v Argentina with friends in NJ, and they provided pizza. So, first steak in a couple weeks. Artichoke, corn, and fresh tomato salad are the sides. The wine is a red blend from Intercoastal (Aldi house brand). The cab is too sweet, but this is nicely balanced, with a mineral character that builds through the finish (sorry, couldn't resist).

Posted by: Joe Kidd at July 26, 2026 04:49 PM (nbLIj)

98 Having a brat with a vanilla imperial stout from Three Floyds in Indiana.
Posted by: Biff Pocoroba at July 26, 2026 04:45 PM (XvL8K)

Biff,
I just enjoyed what was probably the last can of Rogue River Dead Guy Pale Ale in the entire Pacific NW. The brewery closed some time ago. A true loss.

Posted by: Diogenes at July 26, 2026 04:50 PM (2WIwB)

99 Polliwog made the most incredible dessert last night. I'd picked up some peaches and also a package of Girl Scout Cookie-flavored Pop Tarts (Samoans).

I'd shared with her the most compelling 5 minutes of Glen Beck I ever saw - his bit on "Mormon Pop Tarts" where he shared that his family always buttered the back side of them when they were toasted. The flavor is incredible with just a bit of butter, the pastry soaks it in.

Anyway, she halved and grilled the peaches in coconut oil on our cast iron pan with grill marks and then served them with the buttered Samoan pop-tarts.

Indescribably delicious. With heavy cream or a bit of vanilla ice cream, it would probably cause people to die of pleasure.

Posted by: Inspector Cussword at July 26, 2026 04:50 PM (lFFaq)

100 Kindltot, you must have acres of orchards! It seems you have bunches of all the tree fruits. I'm a little envious, except that my life right now wouldn't even allow time for the preservation of that bount.

Posted by: Dash my lace wigs! at July 26, 2026 04:51 PM (h7ZuX)

101 The cab is too sweet, but this is nicely balanced, with a mineral character that builds through the finish (sorry, couldn't resist).

Posted by: Joe Kidd

But is it "taut and linear"?

Posted by: Tuna at July 26, 2026 04:51 PM (lJ0H4)

102 Random drive-by:

John Cusack is starting to look like Teller, from Penn and Teller.

Carry on.

Posted by: Pug Mahon, call BR549 at July 26, 2026 04:51 PM (0aYVJ)

103 Bounty. I'm having a proofreading problem today.

Posted by: Dash my lace wigs! at July 26, 2026 04:52 PM (h7ZuX)

104 People do the same thing with craft beer. I wish I was clever enough to do parody descriptions. Some are pretty funny.

Posted by: Pug Mahon, call BR549 at July 26, 2026 04:52 PM (0aYVJ)

105 A clean IPA, with notes of really primo skunk weed, and a rusted roofing nail finish.

Posted by: Pug Mahon, call BR549 at July 26, 2026 04:54 PM (0aYVJ)

106 just enjoyed what was probably the last can of Rogue River Dead Guy Pale Ale in the entire Pacific NW. The brewery closed some time ago. A true loss.
Posted by: Diogenes at July 26, 2026 04:50 PM (2WIwB)

The beer industry is in equally dire straits as the wine business.

Posted by: Pete Bog at July 26, 2026 04:54 PM (BGSp9)

107 My wife swears by keeping bread in the dark. In a drawer. Out of sunlight.

I recall in my folks house the kitchen had a drawer, down low, that was for bread. It had an aluminum insert with a sliding top, perforated with air holes.

I'm sure things have changed since then. We have bought bread with an expiration date of, say, 10 days down the road, and it molds in less than a week.

Posted by: Martini Farmer at July 26, 2026 04:55 PM (jehhT)

108 But is it "taut and linear"?
Posted by: Tuna at July 26, 2026 04:51 PM (lJ0H4)

If I drink all of it myself, I might be...

Posted by: Joe Kidd at July 26, 2026 04:55 PM (nbLIj)

109 Mmmm, God gave us noses so we could smell basil!

Basil leaves, toasted pine nuts, Parmesan, garlic, salt and pepper, lemon juice, olive oil.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 26, 2026 04:55 PM (kpS4V)

110 Supposedly, Gen Z doesn't drink much. I don't have a link, but seems like I read that recently.

Posted by: Dash my lace wigs! at July 26, 2026 04:56 PM (h7ZuX)

111 Biff,
I just enjoyed what was probably the last can of Rogue River Dead Guy Pale Ale in the entire Pacific NW. The brewery closed some time ago. A true loss.
Posted by: Diogenes
___________

We've still got a bunch of Rogue brews on the shelves here in Ky.

Posted by: Biff Pocoroba at July 26, 2026 04:56 PM (XvL8K)

112 The beer industry is in equally dire straits as the wine business.

Posted by: Pete Bog at July 26, 2026 04:54 PM (BGSp9)

And will continue to be if I ha anything to do about it.

There are craft beers around here that are $5/can in a four-pack!

Posted by: CharlieBrown'sDildo at July 26, 2026 04:57 PM (l4RKn)

113 106 just enjoyed what was probably the last can of Rogue River Dead Guy Pale Ale in the entire Pacific NW. The brewery closed some time ago. A true loss.
Posted by: Diogenes at July 26, 2026 04:50 PM (2WIwB)
---/

What?! I love Dead Guy Ale! I've got two precious cans left in the garage.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 26, 2026 04:58 PM (kpS4V)

114 He’s using “lanolin” to describe wine? Would it be better to use this wine on your rough, dry hands?

Posted by: NemoMeImpuneLacessit at July 26, 2026 04:58 PM (97NWC)

115 "supple and pouting"

Posted by: Used to date her at July 26, 2026 04:59 PM (2Ez/1)

116 Supposedly, Gen Z doesn't drink much. I don't have a link, but seems like I read that recently.
Posted by: Dash my lace wigs! at July 26, 2026 04:56 PM (h7ZuX)

Somebody could write a catchy pop tune with the lyrics “don’t drink, don’t smoke, what do you do?”

Posted by: Pete Bog at July 26, 2026 04:59 PM (BGSp9)

117 Here's my parody review of Country Fried Steak with Biscuits and Gravy, Green Beans with Bacon, Grits, and Baked Apples.

The Country Fried Steak had hints of White Gravy with a distinct finish of Damn I wish I had that every meal. The Biscuits and Gravy were flaky and a masterful conduit for more White Gravy, which is also a brilliant conduit for Black Pepper and perhaps Alabama or Marshall Tucker on the radio. The Grean Beans and Bacon balanced the meal with something not gravy, yet also Bacon, yet not ably defined even by the best efforts by Faulkner. The Grits and Baked Apples did an interplay of texture and taste, between salt and sweet, between coarse ground grain and firmly baked fruit that would have confused Richard Simmons enough to bulk up and try out for football yet delighted him enough to slim down even more and try out for cheerleading.

Hence my review.

Posted by: Easy Way To Tell at July 26, 2026 05:00 PM (thv+w)

118 I usually just pop half of the loaf of bread I’ve made into the freezer when it cools because, being on my own, I rarely get through a full loaf of bread before it starts to grow things.

But I have just started (last month!), when traveling, double-bagging baked goods after putting a couple of anti-oxidizer packets in the inner bag. It seems to help with muffins and cookies; should help with bread, too.

Posted by: Stephen Price Blair at July 26, 2026 05:00 PM (kYmoU)

119 >>> Posted by: Inspector Cussword at July 26, 2026 04:50 PM (lFFaq)

Good to see you!

Fruit and chocolate are good together (unless it's something weird like kiwifruit).

Posted by: Helena Handbasket at July 26, 2026 05:01 PM (vDZgA)

120 There are craft beers around here that are $5/can in a four-pack!
Posted by: CharlieBrown'sDildo
_________

IMO, some of them are worth it. The Three Floyds I'm drinking now was 22 for a four pack. But the ABV is twice a regular beer.

Posted by: Biff Pocoroba at July 26, 2026 05:01 PM (XvL8K)

121 And will continue to be if I ha anything to do about it.

There are craft beers around here that are $5/can in a four-pack!
Posted by: CharlieBrown'sDildo at July 26, 2026 04:57 PM

This is why I brew a little something once or twice a year.

Posted by: RedMindBlueState at July 26, 2026 05:01 PM (Wnv9h)

122 Somebody could write a catchy pop tune with the lyrics “don’t drink, don’t smoke, what do you do?”
Posted by: Pete Bog at July 26, 2026 04:59 PM (BGSp9)

Add subtle innuendo...

Posted by: Joe Kidd at July 26, 2026 05:01 PM (nbLIj)

123
"We don't smoke!
We don't drink!
Norfolk!"

Posted by: Norfolk Christian Academy cheerleaders at July 26, 2026 05:01 PM (2Ez/1)

124 This is odd, because I don't think I've EVER seen a bottle of Chinese wine, not that I'd drink it anyway. It's probably grown in human feces.
Posted by: Archimedes at July 26, 2026 04:11 PM (Riz8t)

Puts down bottle of Shaoxing wine on countertop in preparation for stir frying...

Posted by: Additional Blond Agent, STEM Guy at July 26, 2026 05:01 PM (/HDaX)

125 My wine descriptions...
Does it suck all the moisture out of my mouth (aka, is it oaky)? Does it have the world's worst lingering aftertaste (be it cloyingly sweet or otherwise)?

If you answer yes to either question, I don't want you. I want crisp and clean wine. My sister introduced me to Viognier and Pouilly-Fuisse whites (aka the French ones), and they are my favorite...

Posted by: Nova Local at July 26, 2026 05:01 PM (tOcjL)

126 I have a double city lot, Dash, but Gravensteins are very productive, and the plums and pear trees are as well. my first job as a kid was picking up apples for Mom, and since then, fruit on the ground feels like an undone chore.

And once I pick it up, it has to be either preserved or tossed. Oh, and dirt requires a garden be put in. It is one of those things up there with re-using bread bags.

Posted by: Kindltot at July 26, 2026 05:02 PM (rbvCR)

127 He’s using “lanolin” to describe wine? Would it be better to use this wine on your rough, dry hands?
Posted by: NemoMeImpuneLacessit at July 26, 2026 04:58 PM

If your wine smells or tastes like sheep, you're doing it wrong.

Posted by: RedMindBlueState at July 26, 2026 05:03 PM (Wnv9h)

128
110 Supposedly, Gen Z doesn't drink much. I don't have a link, but seems like I read that recently.
Posted by: Dash my lace wigs! at July 26, 2026 04:56 PM (h7ZuX)

When they do drink, they drink White Claw.

Posted by: Tom Servo at July 26, 2026 05:03 PM (iXmKv)

129 > Supposedly, Gen Z doesn't drink much. I don't have a link, but seems like I read that recently.
---------
Enough of them purportedly do edibles instead of booze. Our daughters and son do not drink. If they do, it's rare. AFAIK none do edibles, but who knows. They're all in their 30's so not necessarily my biz.

Posted by: Martini Farmer at July 26, 2026 05:04 PM (jehhT)

130
I left a web tool link and mapping app that I use for exact routing with either a phone app, or a dedicated gps downstairs.

If anyone wants more info...
B I f b e w a l s k I >at symbol< gee emm exe dot com

Posted by: BifBewalski - at July 26, 2026 05:04 PM (QVmho)

131 Certainly a 4 pack of craft beer is like buying a 5th of whisky sometimes

Posted by: Skip at July 26, 2026 05:05 PM (Ia/+0)

132 Nova Local, my favorite pie in the whole world is coconut cream, and I haven't had a bite of one in twenty or more years!

Thank you for this recipe!! We have an anniversary coming up and I know what I am making for dessert now!!

Posted by: Moki at July 26, 2026 05:05 PM (wLjpr)

133 IMO, some of them are worth it. The Three Floyds I'm drinking now was 22 for a four pack. But the ABV is twice a regular beer.

Posted by: Biff Pocoroba at July 26, 2026 05:01 PM (XvL8K)

I don't want to get drunk on a can of beer! High alcohol beers have their place, but I consider them similar to port or sherry.

Posted by: CharlieBrown'sDildo at July 26, 2026 05:05 PM (l4RKn)

134 The pompous writer of wine bouquets reminded me of an old Bigelow versus Celestial Seasonings copywriter cage match skit on Late Night with Conan O'Brien.
https://www.youtube.com/watch?v=oAR2tUZf8ew

Posted by: Chairman LMAO at July 26, 2026 05:06 PM (wUT52)

135 From the Monty Python sketch on Australian table wines:

“Of the sparkling wines, the most famous is Perth Pink. This is a bottle with a message in, and the message is ‘Beware!’. This is not a wine for drinking. This is a wine for laying down and avoiding.”

“Another good fighting wine is Melbourne Old and Yellow, which is particularly heavy, and should be used only for hand-to-hand combat.”

“Quite the reverse is true of Chateau Chunder, which is an appelation controllée specially grown for those keen on regurgitation. A fine wine, which really opens up the sluices at both ends.”

Posted by: Stephen Price Blair at July 26, 2026 05:06 PM (kYmoU)

136 Toppling Goliath out of Iowa makes a Kentucky Breakfast Stout that goes for a couple hundred bucks a bottle on the secondary market.

Posted by: Biff Pocoroba at July 26, 2026 05:06 PM (XvL8K)

137 Brewing beer isn’t super difficult, even the DME versions (dried malt extract) make outstanding beer. Very satisfying too, to drink something you made yourself.

Posted by: Common Tater at July 26, 2026 05:07 PM (vV2t3)

138 132 Nova Local, my favorite pie in the whole world is coconut cream, and I haven't had a bite of one in twenty or more years!

Thank you for this recipe!! We have an anniversary coming up and I know what I am making for dessert now!!
Posted by: Moki at July 26, 2026 05:05 PM (wLjpr)

You're welcome! I'll tell you what everyone thinks of it next week! But it was a workout (constant whisking and stirring, sometimes 2 folks at once b/c I'm not good 2 handed

, and I would not skip the fine mesh sieve - it seemed to really weirdly bring it together texturally once it was thick enough...spouse was amazed!

Posted by: Nova Local at July 26, 2026 05:07 PM (tOcjL)

139 Add subtle innuendo...
Posted by: Joe Kidd at July 26, 2026 05:01 PM (nbLIj)

That follows….

Posted by: Pete Bog at July 26, 2026 05:07 PM (BGSp9)

140 When they do drink, they drink White Claw.

Unironiquely.

I'm surprised Quaker Oats are not more popular now. We're in the Age of Scold.

Posted by: Easy Way To Tell at July 26, 2026 05:09 PM (thv+w)

141 Very satisfying too, to drink something you made yourself.

Posted by: Common Tater at July 26, 2026 05:07 PM (vV2t3)

A fair number of readers make their own beer! They're Morons, so it can't be that hard!

Posted by: CharlieBrown'sDildo at July 26, 2026 05:09 PM (l4RKn)

142 18 I've no doubt that AI can be coached to write reviews like a douche.

So you're saying it's written up like a douche, another reviewer in the night?

Posted by: Archimedes at July 26, 2026 04:08 PM (Riz8t)

Nicely done ! But the only douche in the original song is the guy who wrote it.

Posted by: a.moron at July 26, 2026 05:10 PM (X5Jzz)

143 I don't want to get drunk on a can of beer!
Posted by: CharlieBrown'sDildo at July 26, 2026 05:05 PM (l4RKn)

Words never spoken by the Teenage Dildo for $500 please

Posted by: Pete Bog at July 26, 2026 05:10 PM (BGSp9)

144 Posted by: Stephen Price Blair at July 26, 2026 05:06 PM

My favorite wine slam is "Probably would not be transubstantiated if consecrated."

Posted by: RedMindBlueState at July 26, 2026 05:11 PM (Wnv9h)

145 Seinfeld fans know that chocolate babka is the superior babka and will settle for no lesser babkas.

Posted by: steevy at July 26, 2026 05:11 PM (YwEeS)

146 Craft beer prices are insane. I hit a Bottle King in NJ and after looking at the local beer offerings, I opted for a six pack of Pilsner Urquell. 10.99 for one of the finest pilsners in the world, versus a local craft beer at twice the price. It might be good, but I can't justify that price. Good on them for finding a demographic that can, though...

Posted by: Joe Kidd at July 26, 2026 05:13 PM (nbLIj)

147 "Probably would not be transubstantiated if consecrated."

Posted by: RedMindBlueState at July 26, 2026 05:11 PM (Wnv9h)

That is marvelous!

Posted by: CharlieBrown'sDildo at July 26, 2026 05:13 PM (l4RKn)

148 I like IPA. Son likes sours. And I hate sours and he hates IPA. There is no middle ground in this argument. We agree to disagree and tell each other he is wrong about everything.

Posted by: Pug Mahon, call BR549 at July 26, 2026 05:13 PM (0aYVJ)

149 "Probably would not be transubstantiated if consecrated."

Posted by: RedMindBlueState at July 26, 2026 05:11 PM (Wnv9h)

That is marvelous!
Posted by: CharlieBrown'sDildo at July 26, 2026 05:13 PM

Shamelessly stolen from the late P.J. O'Rourke.

Posted by: RedMindBlueState at July 26, 2026 05:14 PM (Wnv9h)

150 A fair number of readers make their own beer! They're Morons, so it can't be that hard!

I always did Ales. Top pitched dry yeast. A couple glass carboys ... because you really must move the good stuff from the goat puke in the bottom after 7 to 10 days.

But that stuff in the bottom is GREAT on the garden.

Like all other hobbies, got bored. Trick #1 is keep everything clean. Trick #2 is a coil of copper and a deep sink to get that stuff you boil from boiling to cold as quick as possible. Called ... get this ... a "cold break". Got mine down to less than five minutes.

Then you've got Chill Haze. Have to pretty much filter that out. Doesn't change taste. Just appearance.

Posted by: Easy Way To Tell at July 26, 2026 05:14 PM (thv+w)

151 I had a Budweiser in a can yesterday. It's the kind of beer that belongs in a can.

Posted by: fd at July 26, 2026 05:15 PM (MWfyi)

152
124 This is odd, because I don't think I've EVER seen a bottle of Chinese wine, not that I'd drink it anyway. It's probably grown in human feces.
Posted by: Archimedes at July 26, 2026 04:11 PM (Riz8t)
______________________________

They drink Huangjiu, which is a wine (of sorts)....it's nickname is "yellow wine". So, you're close with the "human feces" reference, but just missed IYKWIM.

Actually, in all honesty, I've had it and enjoyed it. In authentic Chinese restaurants, they warm it up before serving. It's mostly rice based.

Posted by: Orson at July 26, 2026 05:15 PM (dIske)

153 I like the live yeast in the bottle. Kegging is the way to go in quantity, but requires a bit more equipment and CO2 tanks. Natural carbonation is kinda neat. Beer takes a few weeks to “condition” this way, but it really smooths out after several weeks or months of cold storage.

Make those yeasties work for a living, I always say, whether bread or beer.

Posted by: Common Tater at July 26, 2026 05:15 PM (vV2t3)

154 Seinfeld fans know that chocolate babka is the superior babka and will settle for no lesser babkas.

I’ve only seen two or three episodes, and this is one. So, even some non-Seinfeld fans!

Posted by: Stephen Price Blair at July 26, 2026 05:15 PM (kYmoU)

155 I always did Ales. Top pitched dry yeast. A couple glass carboys ... because you really must move the good stuff from the goat puke in the bottom after 7 to 10 days.

But that stuff in the bottom is GREAT on the garden.

Like all other hobbies, got bored. Trick #1 is keep everything clean. Trick #2 is a coil of copper and a deep sink to get that stuff you boil from boiling to cold as quick as possible. Called ... get this ... a "cold break". Got mine down to less than five minutes.

Then you've got Chill Haze. Have to pretty much filter that out. Doesn't change taste. Just appearance.
Posted by: Easy Way To Tell at July 26, 2026 05:14 PM

*fistbump*

Cooling coils and sludge on the garden ftw!

Posted by: RedMindBlueState at July 26, 2026 05:16 PM (Wnv9h)

156 I don't want to get drunk on a can of beer! High alcohol beers have their place, but I consider them similar to port or sherry.
Posted by: CharlieBrown'sDildo
___________

The highest ABV I ever had was something from Avery. Uncle Jacobs stout, I think. Don't remember exactly because I was shitfaced after just one.

Posted by: Biff Pocoroba at July 26, 2026 05:16 PM (XvL8K)

157 But is it "taut and linear"?
Posted by: Tuna at July 26, 2026 04:51 PM (lJ0H4)

Depends on the girl driving the beer cart on the course.

Posted by: Diogenes at July 26, 2026 05:16 PM (2WIwB)

158 I buy malt from the brewing supply store in town. He always looks at me odd when I buy a pound of amber malt once every 4-6 months.

Posted by: Kindltot at July 26, 2026 05:17 PM (rbvCR)

159 122 Somebody could write a catchy pop tune with the lyrics “don’t drink, don’t smoke, what do you do?”
Posted by: Pete Bog at July 26, 2026 04:59 PM (BGSp9)

Add subtle innuendo...
Posted by: Joe Kidd at July 26, 2026 05:01 PM

Subtle innuendos follow
There must be something inside.

Posted by: Piper at July 26, 2026 05:18 PM (p4NUW)

160 I had a Budweiser in a can yesterday. It's the kind of beer that belongs in a can.
Posted by: fd at July 26, 2026 05:15 PM (MWfyi)

Concur.
The garbage can.

Posted by: Diogenes at July 26, 2026 05:19 PM (2WIwB)

161 I was fairly confident at 9 that I would marry Adam Ant when I grew up. He did not feel the same way, sadly.

Posted by: Piper at July 26, 2026 05:20 PM (Dd38x)

162 “Craft beer”. I used to get a case of Lichtenauer (lick the schnauzer, we called it) delivered for the equivalent of eight bucks. That’s ten liters of fantastic beer. Of course this was pre-Euro, they really screwed everyone over with the advent of that. It was after my tour “over there” but I was told they kept the nominal numbers on all prices and just swapped the currency out. Really pissed everyone off, I guess.

Posted by: Common Tater at July 26, 2026 05:20 PM (vV2t3)

163 I had a Budweiser in a can yesterday. It's the kind of beer that belongs in a can.
Posted by: fd at July 26, 2026 05:15 PM (MWfyi)

Someone gave me a bottle of Perrier water a while back, and I was amazed at how much it tasted like I remembered Coors light tasting.

Posted by: Kindltot at July 26, 2026 05:20 PM (rbvCR)

164 ~ musical interlude: a story in two parts ~

Cream - Tales Of Brave Ulysses (Audio)
https://youtu.be/sqNg8ui2sE8

Steely Dan - Home At Last (Lyrics Fanvid)
https://youtu.be/9EoM7qn2Cyk

~ fin ~

Posted by: SciVo at July 26, 2026 05:21 PM (Sy6m/)

165 Has anyone tried their hand at Tuna carpaccio?

Posted by: Pete Bog at July 26, 2026 05:21 PM (BGSp9)

166 >>I recall in my folks house the kitchen had a drawer, down low, that was for bread. It had an aluminum insert with a sliding top, perforated with air holes.

My grandmother had a drawer like that. It was called the bread drawer. I don't think she invented it.

Posted by: JackStraw at July 26, 2026 05:22 PM (viF8m)

167 160 I had a Budweiser in a can yesterday. It's the kind of beer that belongs in a can.
Posted by: fd at July 26, 2026 05:15 PM (MWfyi)

Concur.
The garbage can.
Posted by: Diogenes at July 26, 2026 05:19 PM (2WIwB)

_________________________

Dylan Mulvaney: "That's not nice.
Kaitlan Collins: "Yeah, not nice."
Dylan Mulvaney: "Shut up, you. This is my gig."

Posted by: Striving for irrelevance. at July 26, 2026 05:22 PM (dIske)

168 159 122 Somebody could write a catchy pop tune with the lyrics “don’t drink, don’t smoke, what do you do?”
Posted by: Pete Bog at July 26, 2026 04:59 PM (BGSp9)

Add subtle innuendo...
Posted by: Joe Kidd at July 26, 2026 05:01 PM

Subtle innuendos follow
There must be something inside.
Posted by: Piper at July 26, 2026 05:18 PM (p4NUW)
goody two shoes!

Posted by: Chairman LMAO at July 26, 2026 05:23 PM (AWtML)

169 I was fairly confident at 9 that I would marry Adam Ant when I grew up. He did not feel the same way, sadly.
Posted by: Piper at July 26, 2026 05:20 PM (Dd38x)

Bet he regrets it now.

Posted by: Pete Bog at July 26, 2026 05:23 PM (BGSp9)

170 Time for another order from Zabar's!

Posted by: Bobinidaho at July 26, 2026 05:23 PM (zmupA)

171 I was fairly confident at 9 that I would marry Adam Ant when I grew up. He did not feel the same way, sadly.
Posted by: Piper
_____

You're too goody two shoes?

Posted by: Biff Pocoroba at July 26, 2026 05:24 PM (XvL8K)

172 So, where can a dude find LinDuh’s cookie recipe?
I’ll admit I bought The Moron Cookbook, but haven’t spent any time going through it. Is it in there?
And, as far as this…

“Hell, a good pan of gently scrambled eggs made with lots of butter and cheese is a delicious Meal!”
So, I’m a bachelor who usual just scrambles eggs in tha pan with the spatula.
But when I’m feeling fancy, I’ll whisk them in a bowl with salt, and let them sit. Supposedly something, something…breaks down the eggs and makes them fluffier.
I then throw in a large spoonful of cottage cheese and whisk enough to blend, and into the pan (with a generous amount of butter) it goes.
Extremely delicious, creamy, and a little cheesy, if it doesn’t sound to weird for you to try…
Oh, and more regular shredded cheese on top, before serving.

Posted by: Gunslinger, who is honestly NOT a Weber shill! at July 26, 2026 05:24 PM (N91F8)

173 Serious cooking question: if I am boiling water, for pasta or corn on the cob, or whatever, why am I supposed to start with cold water? What's the diff if I start with hot?

Posted by: Dash my lace wigs! at July 26, 2026 05:24 PM (h7ZuX)

174 Supposedly, Gen Z doesn't drink much.

So here's a little George Thorogood, dedicated to Gen Z.

Wanna' tell you a story, about the House Rent Blues.

So I log in one Friday, and I message my landlady I done lost my job.
She says "Just AutoPay Me" - as long as I get my money Next Friday.
Now Next Friday she didn't online see a credit for the rent ?
And out the door I went.

Posted by: Easy Way To Tell at July 26, 2026 05:25 PM (thv+w)

175 What's the diff if I start with hot?
Posted by: Dash my lace wigs! at July 26, 2026 05:24 PM (h7ZuX)

About 20 minutes. Same as in town

Posted by: Pete Bog at July 26, 2026 05:26 PM (BGSp9)

176 172 So, where can a dude find LinDuh’s cookie recipe?
I’ll admit I bought The Moron Cookbook, but haven’t spent any time going through it. Is it in there?
And, as far as this…

“Hell, a good pan of gently scrambled eggs made with lots of butter and cheese is a delicious Meal!”
So, I’m a bachelor who usual just scrambles eggs in tha pan with the spatula.
But when I’m feeling fancy, I’ll whisk them in a bowl with salt, and let them sit. Supposedly something, something…breaks down the eggs and makes them fluffier.
I then throw in a large spoonful of cottage cheese and whisk enough to blend, and into the pan (with a generous amount of butter) it goes.
Extremely delicious, creamy, and a little cheesy, if it doesn’t sound to weird for you to try…
Oh, and more regular shredded cheese on top, before serving.
Posted by: Gunslinger, who is honestly NOT a Weber shill! at July 26, 2026 05:24 PM (N91F

If the cooks in the mess hall use spatulas to scramble eggs that's good enough for me.

Posted by: Chairman LMAO at July 26, 2026 05:26 PM (AWtML)

177
I made my own beer a few times.

It's dead simple if you keep everything clean.

Everything I brewed was good, but it wasn't better than the usual beers/ales I bought.

I couldn't justify the time and effort I put in VS pull a cold one from the fridge, pop the top and enjoy.

Same for other folks homemade beers I've tried. Oh, I praise them and their brews but you know, I'm polite like thaaat.

Though if a friend came swanning up raving about this Brussel Sprout and Blueberry Pilsner that I had to try....well, politeness isn't a suicide pact.

Posted by: naturalfake at July 26, 2026 05:27 PM (iJfKG)

178 173 Serious cooking question: if I am boiling water, for pasta or corn on the cob, or whatever, why am I supposed to start with cold water? What's the diff if I start with hot?
Posted by: Dash my lace wigs! at July 26, 2026 05:24 PM (h7ZuX)

I always thought it was to avoid impurities from the faucet...but AI is telling me it also will boil faster if it starts cold...I don't science enough to know if AI is lying...

Posted by: Nova Local at July 26, 2026 05:27 PM (tOcjL)

179 173 Serious cooking question: if I am boiling water, for pasta or corn on the cob, or whatever, why am I supposed to start with cold water? What's the diff if I start with hot?
Posted by: Dash my lace wigs! at July 26, 2026 05:24 PM (h7ZuX)
____________________

Corn is a good one to start from cold water, but IMO, pasta is always (or most of the time) a boil first endeavor.

They say corn cooks more evenly and stays juicier starting with cold, but I don't notice a difference. Hot dogs (when boiled) I start with cold because when they boil I know they're done

Posted by: Striving for irrelevance. at July 26, 2026 05:27 PM (dIske)

180 169 I was fairly confident at 9 that I would marry Adam Ant when I grew up. He did not feel the same way, sadly.
Posted by: Piper at July 26, 2026 05:20 PM (Dd38x)

Bet he regrets it now.
Posted by: Pete Bog at July 26, 2026 05:23 PM

Pretty sure he still hasn’t a clue who I am!

To stay on track, I made a really good dinner last night. So tonight, the kiddo wants ramen. Not the top ramen stuff, the real stuff. We seem to be eating that a lot! But it’s a great way to get a ton of veggies in. I think we will just do a miso broth tonight.

Posted by: Piper at July 26, 2026 05:28 PM (Dd38x)

181 Serious cooking question: if I am boiling water, for pasta or corn on the cob, or whatever, why am I supposed to start with cold water? What's the diff if I start with hot?
Posted by: Dash my lace wigs!

I always start with hot. Personally, I don't think it makes a difference.

Posted by: Tuna at July 26, 2026 05:28 PM (lJ0H4)

182
Supposedly, Gen Z doesn't drink much.

As far as I( can tell, the young's will drink beer but prefer White Claw, Ranch Water, and cocktails such as martinis. Anything that ends in "tiny" is good for them.

Posted by: naturalfake at July 26, 2026 05:30 PM (iJfKG)

183 What's the diff if I start with hot?
Posted by: Dash my lace wigs! at July 26, 2026 05:24 PM (h7ZuX)

None in my book.

Posted by: Pete Bog at July 26, 2026 05:30 PM (BGSp9)

184 So I texts to the landlady.
I queary ... will you let me slide ?
Prolly' won't have that rent the next door or anymo'.
But she let me slide along, people.
I notice when I hit her up on Tender
She ain't got nothing to say to me.
But for five years ... she was so nice.
She was lovey-dovey.

Posted by: Easy Way To Tell at July 26, 2026 05:30 PM (thv+w)

185 That wine description could used to portray one of my farts after eating a cob salad. Splendid.
Posted by: Rev. Wishbone at July 26, 2026 04:08 PM

We like to think we eat the cob's salad every day.

Posted by: Sid and Paul and Nic O'Theday at July 26, 2026 05:31 PM (0sNs1)

186 Posted by: Easy Way To Tell at July 26, 2026 05:25 PM

*pours out one bourbon, one scotch, and one beer*

Posted by: RedMindBlueState at July 26, 2026 05:31 PM (Wnv9h)

187 I always start with cold water for boiling corn, because I don't have to worry about having too much water in the pot and getting overflow.

"I'm a pragmatist, Jim. Not a Doctor."

Posted by: Orson at July 26, 2026 05:31 PM (dIske)

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