Food Thread: Oyster? I hardly Know Her!

I am second to none in my disgust with all things Canadian. The people, the country, the crap maple syrup, the ridiculous ersatz French they pretend to speak, the poutine, and on and on. It is an unimportant place with delusions of grandeur!

Except...those oysters are from Canada; B.C. to be precise, and maybe that makes it better. I don't know and I don't care. Because they were spectacular.

And that is maddening! I don't want to like anything from America's hat. They are, by and large, a useless and weak people who are content to be the serfs for their increasingly totalitarian government.

But...damn. They were mighty tasty.

******
Biological technology has improved significantly in just the last 20 years. Reporting has improved tremendously, no doubt because of the internet. So forgive me, but the idea that our food supply is getting more dangerous, as every breathless report on it seems to indicate, is a bit low on the list.

Frutas y Hortalizas del Sur S.A. Initiates Recall of Frozen GreenWise Organic IQF Blueberries Due to Potential E. coli O145 Contamination

But...sourcing food from other countries whose food safety programs are sh*t, and whose workers may very well be illiterate and about a half generation from the rain forest, may not be a good idea.

We grow blueberries in America, and we do a damned fine job of it, so maybe stick to those?

******
As usual, the Cooking Horde has the answer...

This is from commenter "LC," who also teased me with the name -- but not the recipe -- of a delicious sounding cake!

Leftover egg whites. Always a conundrum. I also cannot bear to throw away food, and I also have more recipes calling for extra yolks than whites.
They freeze beautifully. I keep a small plastic container in my freezer, with a line drawn on the side. Every time I have leftover whites, I just add them on top of the already frozen whites. When I get up to the line, that's 1 1/2 cups of egg whites, and that means it's time for angel food cake. Usually lines up with the first flood of spring berries, and just in time for a brown sugar bourbon cream cake with dark chocolate drizzle in the winter.

******

Apparently the Thursday night bar crew at my new (sort 0f) favorite restaurant is not the "A" team.

That's a Hendricks Gin Martini with a twist and a splash of vermouth. My failing was that I did not specify "white," or "dry" vermouth, so the bartender used sweet vermouth (the red stuff).

I have been drinking in bars for a very long time, and that is the first time this particular issue has come up. I was under the mistaken assumption that everyone in the world knew the recipe for a gin martini. Apparently I was mistaken.

On the other hand, I tried it, and it wasn't nearly as awful as I expected. Of course the guy next to me was egging me on, so I was duty-bound to try it, but it was just sort of boring. The red vermouth cut all the flavor of the gin and I was left with a sort of bland, cold drink.

He did not screw up the replacement. Hendricks Gin is excellent!

******
I like Garden & Gun, if for nothing else its name. In this day and age, anything with "gun" in its name will attract my attention.

As for their list of Outstanding Bourbons $50 and Under? It's a solid one, but there is nothing earth-shattering on it.

******
I went to a corporate event and as is their wont, they gave out parting gifts. Now, I approve of the sentiment, but dislike the expenditure, because they are almost always throwaway things, and I would prefer the tried-and-true method of spending corporate money...putting it into the dividend.

But they gave me a very nice coffee cup filled with hard candies that immediately brought me back to my youth! They were great! Stuff I hadn't tasted in many years, and loads of fun to remember.

******

What's the worst kitchen mess you have experienced? No explosions...just normal cooking.

Mine is a Thanksgiving I hosted that grew completely out of control with the number of people we invited. We had to rent extra tables. Not just one!

******
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.

About the Bourbon Bubble...I think it has burst, but the category is also suffering from the inflation that affected everything else (Thanks Biden!). I think the sweet spot is still $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

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1 Food fight

Posted by: Skip at August 23, 2026 04:00 PM (Ia/+0)

2 Cheesesteak tonight

Posted by: Skip at August 23, 2026 04:01 PM (Ia/+0)

3 I can only eat cooked oysters...
My wife loved raw oysters, even after they gave her the runs on more than one occasion...

Posted by: jim (in Kalifornia) at August 23, 2026 04:02 PM (l3cgK)

4 Leftover grilled Italian sub from Dominos tonight. I've got brownies for dessert.

Posted by: Tuna at August 23, 2026 04:03 PM (lJ0H4)

5 But...sourcing food from other countries whose food safety programs are sh*t, and whose workers may very well be illiterate and about a half generation from the rain forest, may not be a good idea.

Yeah, and might be picking those berries with the left hand, the one they use to wipe their arses...

Posted by: jim (in Kalifornia) at August 23, 2026 04:03 PM (l3cgK)

6 Grilled oysters are tasty...

Posted by: jim (in Kalifornia) at August 23, 2026 04:04 PM (l3cgK)

7 Grilled oysters are tasty...

Posted by: jim (in Kalifornia) at August 23, 2026 04:04 PM (l3cgK)

They are! New Orleans calls them "charbroiled" which is fine with me. Probably safer and better than eating Gulf oysters raw.

Posted by: CharlieBrown'sDildo at August 23, 2026 04:06 PM (k5CNB)

8 Slow cooked a boston butt pork roast overnight. Easy peasy. I'll eat on that all week. The local market had them on sale at a little over $1 a pound.

Posted by: Tonypete at August 23, 2026 04:06 PM (he2p7)

9 What's the worst kitchen mess you have experienced? No explosions...just normal cooking.

Not quite as bad as the photo but the same general order of magnitude. More like this:

https://tinyurl.com/indianinternet

Posted by: Additional Blond Agent, STEM Guy at August 23, 2026 04:07 PM (iIyc0)

10 I was going to have a roast chicken I found in the freezer yesterday, but looking at the time, the bread still in it's first rise that needs cooking first, the still somewhat frozen condition then chicken is in, and the estimated time to cook said seven plus pounds chicken, it's looking like supper may be a frozen store brand pizza. Gotten to shortly before 8et.

Posted by: From about That Time at August 23, 2026 04:08 PM (sl73Y)

11 Never tried a oyster

So I think its beverage time

Posted by: Skip at August 23, 2026 04:09 PM (Ia/+0)

12 Malpeque oysters? Yeah baby!

Posted by: CrotchetyOldJarhead at August 23, 2026 04:09 PM (3Ope8)

13 I think one of them oysters is mine.

Posted by: Gruppenfuhrer Platner at August 23, 2026 04:10 PM (17rPF)

14 9 What's the worst kitchen mess you have experienced? No explosions...just normal cooking.

Christmas last year.. 12 Adults.. Prime rib and all the fixin's.... Unbelievable mess to clean up

Posted by: It's me donna at August 23, 2026 04:10 PM (+gK6I)

15 Tonight is a 1st...

So, spouse and kids are having chicken bacon ranch flatbread b/c it was half off.

I can't eat that, but I had gnocchi and capers and some veg to use up. So, to be a veg side for them and a main for me I'm doing pasta puttanesca plus.

I've made the sauce and it's just chilling now. Everything in a puttanesca (anchovies, capers, olives, oregano, tomato, garlic etc) PLUS everything veg I like and want to use (onion, bell pepper, button mushroom, radish, shredded carrot, and spinach) - I'll take this sauce (which i also added red pepper flake and a 8oz jar of tomato sauce, b/c I used all my fresh garden tomatoes vs a can), top the gnocchi after it's sauteed, and sprinkle with my daughter's lunch leftover bacon and some nutritional yeast (aka extra protein, B vitamins, and fat for the dairy allergic).

The sauce is yum already, so this should be a home run. I'm hoping I'll have extras for lunch tomorrow.

And then we all have raspberries and strawberries.

Posted by: Nova Local at August 23, 2026 04:10 PM (tOcjL)

16 Not familiar with Pacific oysters, but water must be plenty cold in.B.C. They look good.

Posted by: From about That Time at August 23, 2026 04:10 PM (sl73Y)

17 > I was under the mistaken assumption that everyone in the world knew the recipe for a gin martini.
------------
That martini is, without question, a capital offense.

Posted by: Martini Farmer at August 23, 2026 04:11 PM (2Cry5)

18 >>Slow cooked a boston butt pork roast overnight. Easy peasy. I'll eat on that all week. The local market had them on sale at a little over $1 a pound.

Posted by: Tonypete at August 23, 2026 04:06 PM

Pork butts are on sale for $1 a pound here this week, so I bought a couple. The checker, who looked like a recent HS grad, asked why, so I told her what they usually cost and that these were much cheaper. Then, I had to explain percentages to her. What do they teach in school these days?

Posted by: huerfano at August 23, 2026 04:12 PM (2Xqig)

19 The local market had them on sale at a little over $1 a pound.

Posted by: Tonypete at August 23, 2026 04:06 PM (he2p7)

That's a good price. It is over $2/lb. around here.

Posted by: CharlieBrown'sDildo at August 23, 2026 04:12 PM (k5CNB)

20 Worse Kitchen disaster?

Easy, a 12 " skkllet od ravioli, boiled over, lidcstuck to pan and thought for sure a fire was imminent. Put pan in water znd stainless steel lid imploded. Crushed in. Happened 40 years ago and still use imploded pan lid as it was that day.

Posted by: Skip at August 23, 2026 04:12 PM (Ia/+0)

21 Anyone ever shuck an oyster and find one of those little red crabs inside? Can you still eat the oyster if you do?

Posted by: Cicero (@cicero43) at August 23, 2026 04:12 PM (17rPF)

22 I have never had any drink made with gin that I liked. That stuff is like drinking turpentine.

Posted by: CrotchetyOldJarhead at August 23, 2026 04:13 PM (3Ope8)

23 Skillet of ravioli

Posted by: Skip at August 23, 2026 04:13 PM (Ia/+0)

24 Malpeque oysters? Yeah baby!

Posted by: CrotchetyOldJarhead at August 23, 2026 04:09 PM (3Ope

3,000 miles west!

Posted by: CharlieBrown'sDildo at August 23, 2026 04:13 PM (k5CNB)

25 About the Bourbon Bubble...I think it has burst, but the category is also suffering from the inflation that affected everything else (Thanks Biden!)
____________

I drink a lot of stouts, and for whatever reason, the inflation never hit those. My regular is Dragons Milk, and it's been at the same price for close to ten years. Could be that the craft beer market has been in a slow decline for a while now. The youngsters just don't drink much.

Posted by: Biff Pocoroba at August 23, 2026 04:14 PM (XvL8K)

26 20 Worse Kitchen disaster?

Easy, a 12 " skkllet od ravioli, boiled over, lidcstuck to pan and thought for sure a fire was imminent. Put pan in water znd stainless steel lid imploded. Crushed in. Happened 40 years ago and still use imploded pan lid as it was that day.
Posted by: Skip at August 23, 2026 04:12 PM (Ia/+0)

I don't consider messes a disaster...now, catching an oven mitt on fire and just grabbing it before my oil caught on fire, too, might be the win. Left the mitt too close to the live burner when I took it off after pulling something from the oven.

Other disaster might have been burning 3 toes by dumping a whole pot of mashed potatoes down my front vs the sink. I take hot showers and have never taken clothes off faster, so somehow, it was just 3 toes, but it could have been a disaster...

Posted by: Nova Local at August 23, 2026 04:15 PM (tOcjL)

27 My mother would have been lopping heads if her kitchen had ever looked like that. We were drilled on clean as you go from an early age.

Posted by: huerfano at August 23, 2026 04:15 PM (2Xqig)

28 Not familiar with Pacific oysters, but water must be plenty cold in.B.C. They look good.

Posted by: From about That Time at August 23, 2026 04:10 PM (sl73Y)

They were! Firm and just a bit creamy and not too briny, and nice and meaty. Pretty much everything I look for in an oyster.

Posted by: CharlieBrown'sDildo at August 23, 2026 04:15 PM (k5CNB)

29 A cup full of sweeties is what you gave the children after they milked the goats. They got beer after they hit puberty.

Posted by: Rev. Wishbone at August 23, 2026 04:15 PM (FR9Sb)

30 I made bacon ranch chicken casserole this afternoon, so I'll have some protein ready for a couple of meals this week. Recipe from Butter & Bacon keto cookbook, with modifications. Their recipe uses whole chicken breasts, but I prefer to just cube it up and make it casserole style.

Posted by: Dash my lace wigs! at August 23, 2026 04:16 PM (h7ZuX)

31 Anyone ever shuck an oyster and find one of those little red crabs inside? Can you still eat the oyster if you do?

Posted by: Cicero (@cicero43) at August 23, 2026 04:12 PM (17rPF)

My father, who would eat anything, would eat the crabs!

Posted by: CharlieBrown'sDildo at August 23, 2026 04:16 PM (k5CNB)

32 Were they Fanny Bay oysters?

The Fanny Bay Inn, aka FBI, used to be great watering hole for travellers going up-Island.

Posted by: Alberta Oil Peon at August 23, 2026 04:17 PM (1z8ji)

33 Gin and lemonade is good

Posted by: Skip at August 23, 2026 04:17 PM (Ia/+0)

34 I have never had any drink made with gin that I liked. That stuff is like drinking turpentine.

Posted by: CrotchetyOldJarhead at August 23, 2026 04:13 PM (3Ope

But good!

Posted by: CharlieBrown'sDildo at August 23, 2026 04:17 PM (k5CNB)

35 No thanx... I think eating raw oysters is disgusting.....

Posted by: Jackson K. at August 23, 2026 04:17 PM (eO806)

36 I usually cruise through CM on Sundays because they have all kinds of samples they're cooking or selling. The seafood market will let you sample just about anything there.

Posted by: CrotchetyOldJarhead at August 23, 2026 04:17 PM (3Ope8)

37 My mother would have been lopping heads if her kitchen had ever looked like that. We were drilled on clean as you go from an early age.
Posted by: huerfano at August 23, 2026 04:15 PM (2Xqig)

I usually do Thanksgiving dinner, and I am a stickler for clean as you go, especially with limited kitchen space. I do a lot of planning in my head as well, trying to time everything so it is done at the same time. But still, there always seems to be a bit of a mess afterward. T-day tends to be stressful for me.

And I always forget the cranberries.

Posted by: Pug Mahon, Trumpy can do magic at August 23, 2026 04:18 PM (0aYVJ)

38 A uncle use to drink Bourbon in iced tea, tried it and that was good

Posted by: Skip at August 23, 2026 04:19 PM (Ia/+0)

39 I have a couple of creme brulees in the fridge...

Posted by: CrotchetyOldJarhead at August 23, 2026 04:19 PM (3Ope8)

40 Posted by: Alberta Oil Peon at August 23, 2026 04:17 PM (1z8ji)

Chef Creek.

Posted by: CharlieBrown'sDildo at August 23, 2026 04:19 PM (k5CNB)

41 And I always forget the cranberries.
Posted by: Pug Mahon, Trumpy can do magic at August 23, 2026 04:18 PM (0aYVJ)

I do too.. On purpose.. We have Lingonberries instead

Posted by: It's me donna at August 23, 2026 04:19 PM (+gK6I)

42 > As for their list of Outstanding Bourbons $50 and Under? It's a solid one, but there is nothing earth-shattering on it.
------------
Mellow Corn? It's a cult thing here. Cheap. Sometimes less than $15. It's actually pretty close to homemade corn moonshine in taste.

Posted by: Martini Farmer at August 23, 2026 04:19 PM (2Cry5)

43 Having glass of Scotch, mostly medicinal purposes

Posted by: Skip at August 23, 2026 04:20 PM (Ia/+0)

44 AI says...
"oyster crabs, also known as pea crabs, are edible and are considered a delicacy by some seafood enthusiasts. They are safe to eat and can add a unique flavor to your oyster experience."

Posted by: jim (in Kalifornia) at August 23, 2026 04:20 PM (l3cgK)

45 Rhubarb Sherbet Supreme

Cook 4 cups cubed raw rhubarb with 1 cup water until tender.

Boil 1 cup sugar and 1 cup water for five minutes to make a syrup, then add ½ cup corn syrup.

Combine ¼ cup orange juice, ¼ cup pineapple juice, 2 tbsp lemon juice, and rhubarb pulp, mix with the syrup, and chill.

Whip egg whites until light with 2 tbsp sugar and fold into fruit mixture. Freeze in refrigerator until half frozen, beat until smooth, and return to freeze until needed.

A great way to use up extra egg whites in the summer.

Posted by: Stephen Price Blair at August 23, 2026 04:21 PM (kYmoU)

46 A frosty dark Modelo and a cantaloupe slice. A fitting end to the lawn work.

Posted by: CrotchetyOldJarhead at August 23, 2026 04:21 PM (3Ope8)

47 "If you happen to shuck an oyster and find one of these little orange guys hiding inside, consider yourself lucky. Finding a pea crab inside your oyster is like finding a pearl, only better because they are a delicious delicacy you can eat. Try them raw or fry them in a pan, like an oyster you can have this crab both ways. Soft with a slight crunch, pea crabs have all the flavor of a larger crab stuffed into its tiny body. Some even have described them as shrimp like, although they are a bit sweeter and salty."

Posted by: jim (in Kalifornia) at August 23, 2026 04:21 PM (l3cgK)

48 My worst kitchen mess was when I was about 12 and took the pressure cooker gauge off a pot of pinto beans a little early and blew out beans and bean juice. I had to stand on the table to wash the ceiling.

Posted by: huerfano at August 23, 2026 04:22 PM (2Xqig)

49 I have a couple of creme brulees in the fridge...

Posted by: CrotchetyOldJarhead

Tried making it, not best, but first time ever had it was at a French restaurant, absolutely amazing

Posted by: Skip at August 23, 2026 04:22 PM (Ia/+0)

50 I bitch about the West coast all the time but Pacific oysters are better than Atlantic.

Posted by: San Franpsycho at August 23, 2026 04:22 PM (RIvkX)

51 I learned to can when I was a kid and this summer I actually got to do some: tomatoes. I learned that childhood friends of mine used to blend them into a slightly-pulpy liquid for tomato juice - and their folks' Bloody Marys. Whole other level from my family's spaghetti sauce and salsa casera.

Posted by: NaughtyPine at August 23, 2026 04:23 PM (xR1cG)

52 I eat 20 raw oysters a day.

But don't tell Hillary because I usually eat them when she is not home if you know what I mean...

Posted by: Bill Clinton at August 23, 2026 04:24 PM (r564k)

53 Soft with a slight crunch, pea crabs have all the flavor of a larger crab stuffed into its tiny body. Some even have described them as shrimp like, although they are a bit sweeter and salty."
Posted by: jim (in Kalifornia) at August 23, 2026 04:21 PM (l3cgK)

Huh.

I did eat one once but not on purpose. It produced no ill effects.

Posted by: Cicero (@cicero43) at August 23, 2026 04:24 PM (17rPF)

54 Malpeques have a briny almost cucumber like taste. They're really good with some spicy seaweed salad and sourdough bread.

Posted by: CrotchetyOldJarhead at August 23, 2026 04:24 PM (3Ope8)

55 Worst kitchen mess was the kind that built up over time. Roommate and I in Alaska would make an unholy mess of things, and were lazy about cleanup. But, keep in mind we were in our 20s. I got a lot better. But we were two Oscar Madisons in dire need of a Felix Unger.

Posted by: Pug Mahon, Trumpy can do magic at August 23, 2026 04:25 PM (0aYVJ)

56
Tried making it, not best, but first time ever had it was at a French restaurant, absolutely amazing
Posted by: Skip at August 23, 2026 04:22 PM (Ia/+0)

Easy to do.. Except the sugar part.. Fine line between too raw and burned... Since I make English toffee, I've mastered the art of sugar for Carmel or brittle..

Posted by: It's me donna at August 23, 2026 04:25 PM (+gK6I)

57 Been out on deck all afternoon, a T-storm is approaching
Going to have to take this insde soon

Posted by: Skip at August 23, 2026 04:25 PM (Ia/+0)

58 No thanx... I think eating raw oysters is disgusting.....
Posted by: Jackson K. at August 23, 2026 04:17 PM (eO806)

Could I have yours then?

Posted by: Cicero (@cicero43) at August 23, 2026 04:26 PM (17rPF)

59 the ridiculous ersatz French they pretend to speak

I have heard that the French the French Canadians speak is purer than that of the mainland Frogs these days.

I found, however, that the francophone Montrealians were, by and large, even more obnoxious than Parisians.

As for crappy maple syrup, does that mean that
Vermont maple syrup on French Toast >>> Canadian maple syrup on French Toast?

Posted by: Duncanthrax at August 23, 2026 04:26 PM (0sNs1)

60 I usually do Thanksgiving dinner, and I am a stickler for clean as you go, especially with limited kitchen space. I do a lot of planning in my head as well, trying to time everything so it is done at the same time. But still, there always seems to be a bit of a mess afterward. T-day tends to be stressful for me.

And I always forget the cranberries.
Posted by: Pug Mahon, Trumpy can do magic at August 23, 2026 04:18 PM (0aYVJ)

My solution with limited kitchen space is 2 days of cooking (Wed/Thurs)...and fewer dishes on the day (1-2 classic dishes are made with the leftovers vs the main day on Friday). And one dessert for the day and one dessert for the next day...and that's it, b/c no one can enjoy more than one...

Posted by: Nova Local at August 23, 2026 04:27 PM (tOcjL)

61 Love raw oysters.

Posted by: Quarter Twenty at August 23, 2026 04:27 PM (2Ez/1)

62 Is there any truth to eating raw oysters is an aphrodisiac?

Asking for a friend.

Posted by: David Hogg, Harvard alumnus at August 23, 2026 04:28 PM (0sNs1)

63 I have heard that the French the French Canadians speak is purer than that of the mainland Frogs these days.

Posted by: Duncanthrax at August 23, 2026 04:26 PM (0sNs1)

No...it's gutter French with a huge amount of Canadian slang. It is very far from real French.

And...Canadian maple syrup is better on French Toast than is Vermont's version, because when you throw it out you aren't wasting quality syrup.

Posted by: CharlieBrown'sDildo at August 23, 2026 04:29 PM (k5CNB)

64 According to you link cbd everything what I'm Mr finding a delight and 1 tanker transmitted you strait. A delight and 89 passed what 7 days.
gas prices really increasing what you usa. Oil prices Mr closed st $88 not wti

$90 barrel equates to $4. 25 gas
$100 equates to $4. 50 they mileage book vary

Posted by: Paul...who likes the flavor of his dog's excrement at August 23, 2026 04:29 PM (fw/EQ)

65 Can't handle the thought of raw oysters. I do like 'em grilled/whatever'd. Just... the raw ones make me go 'ugh' just looking at 'em.

Posted by: RandomDave (if you can spare a bit, please click) at August 23, 2026 04:29 PM (aJQbY)

66 Hendrick's Gin and Bianco Vermouth - an outstanding Martini!

Posted by: Fritzy at August 23, 2026 04:29 PM (2GIh1)

67 FUBO is FUBAR
I'm watching the last 30 laps of the indy race in DC and flipped over to see if the Astros had anything going. Right off the bat Paredas hits a homer, we go up 6-0, I see my 9 yo grandson catch it in the Crawford boxes.

Yea!

Could not find the indy race when I tried to go back. Ultimately I went to the 'ALL' box and found it about 100 clicks in just as it finished.

ow well....way to go Ben!!!

Posted by: DanMan at August 23, 2026 04:30 PM (8uzBS)

68 I had oysters once. I did not like them, but, I believe they may have been crappy oysters. I would like to try a really high end oyster. But I am in Idaho, so, prolly won't happen.

Posted by: Pug Mahon, Trumpy can do magic at August 23, 2026 04:30 PM (0aYVJ)

69 What's the worst kitchen mess you have experienced? No explosions...just normal cooking.

I would say the MoMe kitchen last year but the fabulous crew kept it spotless. Probably my batchelor kitchen.

Posted by: Pete Bog at August 23, 2026 04:30 PM (T35sK)

70 What do they teach in school these days?
-----

Bites tongue. This is the food thread.

Posted by: Common Tater at August 23, 2026 04:30 PM (+hxeP)

71 The kitchen is cleaned once the mise en place is prepared. Boy F. cannot tolerate anything out of order in the kitchen for more than 5-10 minutes. We have to stop him from hovering over guests who might linger over their meal a little so he can grab their plate as soon as they are done eating.

Posted by: San Franpsycho at August 23, 2026 04:30 PM (RIvkX)

72 Chef Creek.
Posted by: CharlieBrown'sDildo at August 23, 2026 04:19 PM (k5CNB)

Ah. Had not heard of that place. On Baynes Sound, same as Fanny Bay. They are farmed oysters, apparently. Vancouver Island is beautiful, lots of quaint little towns and secluded harbors. Also woke as fuck, unfortunately. I was in Comox this past April, so within a couple of miles of Chef Creek.

Posted by: Alberta Oil Peon at August 23, 2026 04:30 PM (1z8ji)

73 Don't cut and paste the trolls [CBD].

Posted by: Bill Clinton at August 23, 2026 04:32 PM (r564k)

74 My wife and I drove out to King's Valley and U-Picked blueberries. We got a five gallon bucket full, and she is planning to bag and freeze them. I will be able to make blueberry pastries this winter, so it is a benefit.

Posted by: Kindltot at August 23, 2026 04:32 PM (rbvCR)

75 >>>No thanx... I think eating raw oysters is disgusting.....
Posted by: Jackson K. at August 23, 2026 04:17 PM (eO806)

Could I have yours then?

Posted by: Cicero (@cicero43)

>Throw them on the grill. A squeeze of lemon, a splash of hot sauce, and beer. Cures the explosive diarrhea.

Posted by: Rev. Wishbone at August 23, 2026 04:33 PM (FR9Sb)

76 Throw them on the grill. A squeeze of lemon, a splash of hot sauce, and beer. Cures the explosive diarrhea.

Posted by: Rev. Wishbone at August 23, 2026 04:33 PM (FR9Sb)

Or some minced shallot and some butter.

Posted by: CharlieBrown'sDildo at August 23, 2026 04:34 PM (k5CNB)

77 I have heard that the French the French Canadians speak is purer than that of the mainland Frogs these days.

Posted by: Duncanthrax at August 23, 2026 04:26 PM (0sNs1)
====

A black hole of cartoon accents and stolen idioms.

Posted by: San Franpsycho at August 23, 2026 04:36 PM (RIvkX)

78 A nice clean Kitchen is good for the soul. I used to like to wake up early, when it's quiet of course. Coffee pot ready to go. Maybe light an old school Cottage lamp hanging over the table that gives off a soft light.

Somewhere along the way everyone decided they needed to light up the Kitchen like they were gonna perform surgery or something and installed a row of Arc lights. Jeeze Louise. Turn that shit down.

Posted by: Common Tater at August 23, 2026 04:36 PM (+hxeP)

79 2 Cheesesteak tonight

Posted by: Skip at August 23, 2026 04:01 PM

Lucky bastard!

Posted by: Pillage Idiot at August 23, 2026 04:36 PM (HlyYF)

80 But I am in Idaho, so, prolly won't happen.
Posted by: Pug Mahon

Are you near the Rocky Mountains?

Posted by: stu-mick-o-sucks at August 23, 2026 04:37 PM (aHK5D)

81 Objective tasters agree the absolute peak oysters come from the cold briny waters of the Pacific Northwest. When we annex BC, except Vancouver those will be Merican Oysters.

Posted by: Pete Bog at August 23, 2026 04:37 PM (T35sK)

82 Except...those oysters are from Canada; B.C. to be precise, and maybe that makes it better. I don't know and I don't care. Because they were spectacular.

West coast oysters, including B.C., are the best!

Posted by: jix at August 23, 2026 04:37 PM (y687V)

83 According to you link cbd everything what I'm Mr finding a delight and 1 tanker transmitted you strait. A delight and 89 passed what 7 days.
gas prices really increasing what you usa. Oil prices Mr closed st $88 not wti
=====
Translates poorly from Dari.

Posted by: San Franpsycho at August 23, 2026 04:38 PM (RIvkX)

84 3 I can only eat cooked oysters...
My wife loved raw oysters, even after they gave her the runs on more than one occasion...

Posted by: jim (in Kalifornia) at August 23, 2026 04:02 PM

GLP-1s for weight loss or raw oysters.

Po-tay-toe, po-tah-toe!

Posted by: Pillage Idiot at August 23, 2026 04:38 PM (HlyYF)

85 Wellfleet oysters were my go-to whenever travel took me up to Massachusetts. If available, I used to also get a couple Long Island Blue Points, which are a bit more briny, and served as a nice contrast.

Posted by: Joe Kidd at August 23, 2026 04:38 PM (nbLIj)

86 I have heard that the French the French Canadians speak is purer than that of the mainland Frogs these days.

I found, however, that the francophone Montrealians were, by and large, even more obnoxious than Parisians.

As for crappy maple syrup, does that mean that
Vermont maple syrup on French Toast >>> Canadian maple syrup on French Toast?
Posted by: Duncanthrax at August 23, 2026 04:26 PM (0sNs1)

The word you are looking for is "archaic". When the Brits conquered French Canada in 1763, regular commerce between France and Canada just stopped, and so did any changes in Canadian French. Quebec French and Parisian French both evolved in their own way.

Now for the stupid part: all English-speaking kids in Western Canada had to take at least 2 years of high-school French. I think I took 5 years, because it was an easy "A". What did they teach? Friggin' Parisian French, which is all but incomprehensible to Francophone Canadians.

Posted by: Alberta Oil Peon at August 23, 2026 04:39 PM (1z8ji)

87 We have great oyster farms here in Sonoma County

Posted by: It's me donna at August 23, 2026 04:39 PM (+gK6I)

88 Cheesesteak tonight

Posted by: Skip at August 23, 2026 04:01 PM

Lucky bastard!
Posted by: Pillage Idiot at August 23, 2026 04:36 PM (HlyYF)
=====

In Reacher's new series he is in Philly and has a thing for cheesesteaks. He has Wiz like a typical libtard.

Posted by: San Franpsycho at August 23, 2026 04:40 PM (RIvkX)

89 I prefer cold water oysters for eating raw, but nothing beats fried bubba gump oyster from the gulf.

Posted by: CrotchetyOldJarhead at August 23, 2026 04:40 PM (3Ope8)

90 rut-row...Ben needs to be on the field. Angels tied Astros at 6-6 now...

Posted by: DanMan at August 23, 2026 04:41 PM (8uzBS)

91 I prefer cold water oysters for eating raw, but nothing beats fried bubba gump oyster from the gulf.
Posted by: CrotchetyOldJarhead at August 23, 2026 04:40 PM (3Ope

Oyster Po' Boy!

Posted by: Alberta Oil Peon at August 23, 2026 04:41 PM (1z8ji)

92 Pork butts are on sale for $1 a pound here this week, so I bought a couple. The checker, who looked like a recent HS grad, asked why, so I told her what they usually cost and that these were much cheaper. Then, I had to explain percentages to her. What do they teach in school these days?

Posted by: huerfano at August 23, 2026 04:12 PM

Berkely calculus professor: "We don't teach that in Calc 1, that is Calc 2 level sh*t.

In Calc 1, our elite admissions students are still learning to count using their fingers AND their toes."

Posted by: Pillage Idiot at August 23, 2026 04:42 PM (HlyYF)

93 No Wiz, either American, provolone or mozzarella, havexall 3cso whatever I feel likexat the moment

Posted by: Skip at August 23, 2026 04:42 PM (Ia/+0)

94 Thanks.to.a.recent trip.to the Ft.Lewis.Class VI store, I nave restocked the sbelves.with scotch (Monkey Shoulder), assorted Irish, and Buffalo Trace. I'm set for.at least a month. Mayne two.

Posted by: Diogenes at August 23, 2026 04:42 PM (2WIwB)

95 We have great oyster farms here in Sonoma County
Posted by: It's me donna at August 23, 2026 04:39 PM (+gK6I)
=====

Yaas. Kumamotos right?

Posted by: San Franpsycho at August 23, 2026 04:42 PM (RIvkX)

96 It is an unimportant place with delusions of ~~grandeur~~ adequacy!

FIFY.

Posted by: RedMindBlueState at August 23, 2026 04:43 PM (raF1/)

97 I wonder if the trolls get to choose which threads to foul up? Like, maybe Paul is really a book lover and a foodie, and enjoys the conversation, but a guy's gotta make a living, so he throws a bomb in it now and then?

Posted by: Dash my lace wigs! at August 23, 2026 04:44 PM (h7ZuX)

98 But I am in Idaho, so, prolly won't happen.
Posted by: Pug Mahon

Are you near the Rocky Mountains?
Posted by: stu-mick-o-sucks at August 23, 2026 04:37 PM (aHK5D)

Born and raised.

But nuh-uh. Just nope.

Posted by: Pug Mahon, Trumpy can do magic at August 23, 2026 04:44 PM (0aYVJ)

99
Yaas. Kumamotos right?
Posted by: San Franpsycho at August 23, 2026 04:42 PM (RIvkX)

Yes.. Have you been to Hog Island ?

Posted by: It's me donna at August 23, 2026 04:44 PM (+gK6I)

100 "And that is maddening! I don't want to like anything from America's hat. They are, by and large, a useless and weak people who are content to be the serfs for their increasingly totalitarian government."

PREACH!!

But in my part of Canada, I shouldn't be allowed to shop in August.

I'm thrifty, love fruits and vegetables raw and find it hard to pass up on good deals. My diet is simple which is fine. It's just me here - aside from the animals.

For $4.99 CAN a 10 lb bag, I scored 10 lbs of carrots, 20 lbs of beets. There were about 30 bell green peppers for $11 and about 25 lbs of Roma tomatoes for $8.88.

I just wash and dried Romaine lettuce and prepared salads for the next several days. There will only be 18 peppers left after today. Tomatoes are going at a nice clip. One watermelon was cut up for my friends, one for me and Ralphy with one left in the fridge.

I am going to use olive oil from Costco, mix it with mustard and some salt or something to make some sort of salad dressing. I don't want to be drowning everything in salad dressing. The veggies weren't to lose weight.

I just really like vegetables. And my armagheddon supply is heavy on sardines and beans.

Posted by: Stateless - Keeping 15 year old Ralphy happy and alive. He's a puppy at heart. at August 23, 2026 04:44 PM (Sco7b)

101 21 Anyone ever shuck an oyster and find one of those little red crabs inside? Can you still eat the oyster if you do?

Posted by: Cicero (@cicero43) at August 23, 2026 04:12 PM

Chelsea Handler's panties: "Only found one crab inside? That is certified 100% fresh in these parts."

Posted by: Pillage Idiot at August 23, 2026 04:44 PM (HlyYF)

102 But nuh-uh. Just nope.
Posted by: Pug Mahon, Trumpy can do magic at August 23, 2026 04:44 PM (0aYVJ)

"Sometimes, Senor, the bool wins."

Posted by: just the punchline at August 23, 2026 04:45 PM (1z8ji)

103 Today the kids are at Indian wedding event in Manteca, then a shiva call, then we are feeding them dinner. Chicken katsu, stir fried cabbage, jasmine rice. Homemade mushroom gravy.

Posted by: San Franpsycho at August 23, 2026 04:46 PM (RIvkX)

104
Anyone ever shuck an oyster and find one of those little red crabs inside? Can you still eat the oyster if you do?

Posted by: Cicero (@cicero43) at August 23, 2026 04:12 PM (17rPF)

My father, who would eat anything, would eat the crabs!
Posted by: CharlieBrown'sDildo at August 23, 2026 04:16 PM (k5CNB)

Apparently, eating the "pea crabs" inside the oyster is considered a delicacy.

I've tried them. They actually taste good. Like popcorn with your oysters!

The pea crabs are the type of parasite that steals food from the oyster. So, it's not going to open up shop in your stomach.

Give them a whirl.

Posted by: naturalfake at August 23, 2026 04:46 PM (iJfKG)

105 Yes.. Have you been to Hog Island ?
Posted by: It's me donna at August 23, 2026 04:44 PM (+gK6I)
====

No just Drake's Bay, Bodega Bay.

Posted by: San Franpsycho at August 23, 2026 04:47 PM (RIvkX)

106 Well, lunch break is over. Back to the salt mines.

Posted by: Alberta Oil Peon at August 23, 2026 04:48 PM (1z8ji)

107 I have been drinking in bars for a very long time, and that is the first time this particular issue has come up. I was under the mistaken assumption that everyone in the world knew the recipe for a gin martini. Apparently I was mistaken.

Dude...I ordered a dry martini in a hotel bar in The Hague. I got a glass of Martini & Rossi bianco. Suboptimal.

I questioned the bartender, and found him confused about the whole "martini" concept, but willing to learn. I showed him how to mix a proper martini. He was grateful for the lesson, and I got a free drink out if it.

Posted by: RedMindBlueState at August 23, 2026 04:48 PM (raF1/)

108 I just really like vegetables. And my armagheddon supply is heavy on sardines and beans.

Posted by: Stateless - Keeping 15 year old Ralphy happy and alive. He's a puppy at heart. at August 23, 2026 04:44 PM (Sco7b)

Nothing wrong with liking vegetables (or sardines)...did you see what I'm eating tonight!

Posted by: Nova Local at August 23, 2026 04:49 PM (tOcjL)

109 Pouring down rain

Posted by: Skip at August 23, 2026 04:49 PM (Ia/+0)

110 In Reacher's new series he is in Philly and has a thing for cheesesteaks. He has Wiz like a typical libtard.

Posted by: San Franpsycho at August 23, 2026 04:40 PM

I liked the novels, because Reacher was both tough AND smart.

Unfortunately, I think Alan Ritchson can only credibly play one of those!

Posted by: Pillage Idiot at August 23, 2026 04:50 PM (HlyYF)

111 Oyster Po' Boy!

Posted by: Alberta Oil Peon at August 23, 2026 04:41 PM (1z8ji)

With horseradish mustard, sliced red onion and some good slaw.

Posted by: CrotchetyOldJarhead at August 23, 2026 04:50 PM (3Ope8)

112
Your bartender probably thought he was making a

Martinez Cocktail
45 ml Old Tom Gin
45 ml Sweet Red Vermouth
1 Bar Spoon Maraschino Liqueur
2 Dashes Orange Bitters

It's a good one and one of the OG cocktails from roughly the 1880s.

Or, he was just an idiot.

Posted by: naturalfake at August 23, 2026 04:50 PM (iJfKG)

113 I like Garden and Gun. Started in Charleston SC by the son of the former owner of the newspaper. Named after a "private club" (these $5 membership fee clubs were a way to get around the blue laws back in the day). The club was popular with the service industry folks who could go there after their shift ended. It was also popular with the alternative life style folks. The magazine is a great celebration of gentile southern lifestyle. A little hoity-toity but interesting articles, a nice shop (but pricey), and good southern recipes.

Posted by: MacRadDoc at August 23, 2026 04:52 PM (jt/rW)

114 Or, he was just an idiot.

Posted by: naturalfake at August 23, 2026 04:50 PM

I'm going with 'idiot.'

Posted by: RedMindBlueState at August 23, 2026 04:53 PM (raF1/)

115 My very fastidious mother's answer to a dirty kitchen caused by a crowd of guests was "clean as you go." She would hand wash pots, pans, utensils, etc. during prep and cooking, allowing her to enjoy the company without worrying about a kitchen mess.

Posted by: RS at August 23, 2026 04:54 PM (GYx3d)

116 Nothing wrong with liking vegetables (or sardines)...did you see what I'm eating tonight!

Posted by: Nova Local at August 23, 2026 04:49 PM (tOcjL)

Yeah, I just scrolled up. It sounds delicious.

I actually think I have Red Peooer flakes in the house. Thanks for the idea!

Back to my projects.

Posted by: Stateless - keeping 15 year Ralphy happy and alive. Puppy at heart at August 23, 2026 04:54 PM (Sco7b)

117 That's a Hendricks Gin Martini with a twist and a splash of vermouth. My failing was that I did not specify "white," or "dry" vermouth, so the bartender used sweet vermouth (the red stuff).

The word "Martini" should have indicated the appropriate vermouth to that idiot. If Vitalis was still a thing, I'd be afraid to order a gin and tonic...

Posted by: Joe Kidd at August 23, 2026 04:55 PM (nbLIj)

118 My wife and I drove out to King's Valley and U-Picked blueberries. We got a five gallon bucket full, and she is planning to bag and freeze them. I will be able to make blueberry pastries this winter, so it is a benefit.

Posted by: Kindltot at

I always keep a couple of pints in the freezer. Frozen individually on shallow pans, then into any plastic container. They stay loose, and a handful frozen staught onto the pancakes on the grill are perfect when the pancake is done. Often a late night snack with the premade pancake mix, almost fast enough for Weaswl.

Posted by: From about That Time at August 23, 2026 04:59 PM (sl73Y)

119 Pouring down rain
Posted by: Skip at August 23, 2026 04:49 PM (Ia/+0)
---
Some rain would be nice. Last solid rain event was the end of June in my AO. Which was when my boss hosted a BBQ for the survey department. We had fun anyway.

Posted by: Pug Mahon, Trumpy can do magic at August 23, 2026 05:00 PM (0aYVJ)

120 Today the kids are at Indian wedding event in Manteca
----
Congratulations to the Brave, best wishes to the Squaw.

What is your recipe or technique for mushroom gravy?

Posted by: Common Tater at August 23, 2026 05:00 PM (+hxeP)

121 Re: Martinis, just tell the bartender to whisper the word "vermouth" to the gin while it's still in the bottle and you'll be OK.

Posted by: RS at August 23, 2026 05:01 PM (GYx3d)

122

Wildfire outside of Reno.

So dry in many areas.

Posted by: four seasons at August 23, 2026 05:02 PM (/QHx4)

123 And speaking of messes, I am making molasses oatmeal bread, two loaves. Half cup of molasses, incredibly sticky, and needs lots of kneading. A great toast, but a mess to make.

Posted by: From about That Time at August 23, 2026 05:02 PM (sl73Y)

124 Molasses is a pretty good source of Iron, and has more than trace amounts of certain necessary minerals. I like making Molasses or Ginger snap cookies once in a while. Great with Coffee.

Posted by: Common Tater at August 23, 2026 05:05 PM (+hxeP)

125
I put molasses in baked beans. Gives the beans a good flavor.

Posted by: four seasons at August 23, 2026 05:06 PM (/QHx4)

126 Dang, I'm gonna need to get more gnocchi and make this again soon...

Posted by: Nova Local at August 23, 2026 05:06 PM (tOcjL)

127 I baked a new recipe called a "funny cake" which is where you put a one-egg batter into a pie plate or casserole, then put the fruit on top and during baking the fruit sinks to the bottom.
I believe it is what my Aunt used to give us as a "cobbler" at potlucks

Cream 3/4 cup sugar with 1/4 cup of butter,
Sift 1 cup of flour with 1/2 tsp of salt and 1 tsp of baking powder,
Wisk 1/2 cup of milk with one egg.

Then alternately beat flour and milk mixtures into the creamed butter, a portion of each at a time.
I added a tablespoon of rum that I soak anise in as well for flavoring, and beat for 1 minute before pouring the batter into a 9" round pan.

I put in fresh plums for the fruit, but any fruit, including canned fruit in syrup should work.

Bake 350F for 40 minutes, or if you have my oven, bake at 350 until the top starts browning.
Take out serve when cooled a bit. It comes out of the pan like an apple crisp or an English pudding.

Posted by: Kindltot at August 23, 2026 05:06 PM (rbvCR)

128 I don’t particularly like gin. But I prefer martinis with about a tenth of an ounce of vermouth to about one and a half ounces of gin. It’s practically homeopathic.

Posted by: Stephen Price Blair at August 23, 2026 05:06 PM (kYmoU)

129 Lotsa oysters come from Canada. The ubiquitous ‘Prince Edward Island” oysters (and clams) are from Canada.

Canada has excellent waters for shellfish and an advanced fishing industry to make the most of them,

Too bad they’re a bunch of serfing hosers.

And poutine is the devil’s snot.

Posted by: Elric the Blade at August 23, 2026 05:06 PM (J1FkQ)

130 My very fastidious mother's answer to a dirty kitchen caused by a crowd of guests was "clean as you go." She would hand wash pots, pans, utensils, etc. during prep and cooking, allowing her to enjoy the company without worrying about a kitchen mess.
Posted by: RS at August 23, 2026 04:54 PM (GYx3d)
---
That's how I prefer to do it, even though I'm just cooking for one.

I hate having a kitchen covered with dirty dishes.

Posted by: "Perfessor" Squirrel at August 23, 2026 05:06 PM (FZ29D)

131 We are getting plenty of rain all summer, nightly lately

Posted by: Skip at August 23, 2026 05:06 PM (Ia/+0)

132 What is your recipe or technique for mushroom gravy?
Posted by: Common Tater at August 23, 2026 05:00 PM (+hxeP)
====
Soak some dried shiitake or porcinis
Chop some brown or whites
Melt 1/4 stick butter and 3 T flour
Cook about 4 min nice and golden
Drizzle in stock or milk until desired thickness
Add dried mushrooms and liqueur
Turn off heat, stir in chopped mushrooms and 1 T sour cream, cover, let sit 5 minutes

Posted by: San Franpsycho at August 23, 2026 05:07 PM (RIvkX)

133 I hate having a kitchen covered with dirty dishes.

I hide them in the dishwasher before people come over.

Posted by: Stephen Price Blair at August 23, 2026 05:08 PM (kYmoU)

134 This may be barely food thread adjacent, but is it weird that there are suddenly so many FDA warnings about meat, eggs and produce?

Posted by: Pug Mahon, Donning Tin Foil Chapeau at August 23, 2026 05:08 PM (0aYVJ)

135 129 I don’t particularly like gin. But I prefer martinis with about a tenth of an ounce of vermouth to about one and a half ounces of gin. It’s practically homeopathic.
Posted by: Stephen Price Blair at August 23, 2026 05:06 PM (kYmoU)
——

That’s a very dry martini. I prefer the classic 1-3 ratio and dirty. But here are guys who like it so dry isn’t basically just gin with a whisper of vermouth from the bar across the street.

Posted by: Elric the Blade at August 23, 2026 05:09 PM (J1FkQ)

136 135 This may be barely food thread adjacent, but is it weird that there are suddenly so many FDA warnings about meat, eggs and produce?
Posted by: Pug Mahon, Donning Tin Foil Chapeau at August 23, 2026 05:08 PM (0aYVJ)

They are always there...media is just publishing as a "get Trump for his government cuts from last year"...

Posted by: Nova Local at August 23, 2026 05:10 PM (tOcjL)

137 I have a package of blueberries that I need to use soon. Looks like blue berry pancakes are on the menu for breakfast tomorrow.

Posted by: CrotchetyOldJarhead at August 23, 2026 05:10 PM (3Ope8)

138 It was about 30 years ago when I had to "teach" a "bartender" how to make a martini. Seriously. It was so freaking sad.

I bartended for years... a country club, a Washington D.C. nightspot, doing weddings, etc. Other than pouring a shot, a martini is probably the easiest drink to "mix." It's like a gin and tonic, or a screwdriver, but with a hint of vermouth. It's not rocket science.

For most of us.

Posted by: Martini Farmer at August 23, 2026 05:12 PM (2Cry5)

139 Lemon chicken thighs tonight. Didn't have any lemons, but found a 6 month expired lemon vinaigrette in the frig. Still working an what sides are.

Posted by: olddog in mo at August 23, 2026 05:12 PM (fdN7I)

140 131 My very fastidious mother's answer to a dirty kitchen caused by a crowd of guests was "clean as you go." She would hand wash pots, pans, utensils, etc. during prep and cooking, allowing her to enjoy the company without worrying about a kitchen mess.
Posted by: RS at August 23, 2026 04:54 PM (GYx3d)
---
That's how I prefer to do it, even though I'm just cooking for one.

I hate having a kitchen covered with dirty dishes.
Posted by: "Perfessor" Squirrel at August 23, 2026 05:06 PM (FZ29D)
—-

Same. I have an NYC apartment with a small kitchen so i have to clean as I go, and use as little cooking equipment as possible.

This was born out of necessity, but it’s the way to go even when I’m cooking in much bigger kitchens.

Posted by: Elric the Blade at August 23, 2026 05:13 PM (J1FkQ)

141 I like blueberries. A lot. But, not raw. The skin is too thick, or something. But put blueberries in anything and it's awesome.

Blueberry Noosa yoghurt is my favorite.

Posted by: Pug Mahon, Donning Tin Foil Chapeau at August 23, 2026 05:14 PM (0aYVJ)

142 I am making carnitas. They smell great so far.

I am a clean as you go cook. Our house is pretty open so if the kitchen is a mess, you can see it in the living room, and obviously in the dining room as that is right off the kitchen. Most people end up at the Island, so you are right in the thick of it then.

I miss having formals sometimes.

Posted by: Piper at August 23, 2026 05:15 PM (ZdaMQ)

143 Blueberries are great in pancakes and yogurt

Posted by: Skip at August 23, 2026 05:16 PM (Ia/+0)

144 Martinis, just tell the bartender to whisper the word "vermouth" to the gin while it's still in the bottle and you'll be OK.
Posted by: RS at August 23, 2026 05:01 PM (GYx3d)

I seem to recall a little spray bottle of dry vermouth was used to mist the interior of a martini glass before one added the gin.

Not a Martini guy myself, but I felt obligated to order one when I found myself at Musso and Frank. The olives definitley put it over the top for me..

Posted by: Joe Kidd at August 23, 2026 05:16 PM (nbLIj)

145 140 Lemon chicken thighs tonight. Didn't have any lemons, but found a 6 month expired lemon vinaigrette in the frig. Still working an what sides are.
Posted by: olddog in mo at August 23, 2026 05:12 PM (fdN7I)

Green beans, asparagus, or roasted potatoes. A greek salad? Homemade hummus and veg?

If you need ideas

...

Heck, I'd even just do a lemon and garlic orzo (with added olive oil, salt, and red pepper flake) and serve the chicken on top...

Posted by: Nova Local at August 23, 2026 05:17 PM (tOcjL)

146 Straight chilled gin with two pimentoed olives. IMHO, vermouth ruins the taste of gin.

Posted by: Unkaren at August 23, 2026 05:17 PM (bwExE)

147 I like to clean as I go, but it's been a special PITA this weekend. Sorry about those of you in droughts, but we had floods, and we've been under boil alert. So all the rinsing had to be with boiled water. Put a crimp in the workflow.

Posted by: Dash my lace wigs! at August 23, 2026 05:19 PM (h7ZuX)

148 That’s a very dry martini.

It doesn’t make sense to me that I would like them that way when I don’t like gin. Until I tried it I just thought I didn’t like martinis.

Posted by: Stephen Price Blair at August 23, 2026 05:22 PM (kYmoU)

149 Molasses is a pretty good source of Iron, and has more than trace amounts of certain necessary minerals. I like making Molasses or Ginger snap cookies once in a while. Great with Coffee.
Posted by: Common Tater at August 23, 2026 05:05 PM (+hxeP)

Molasses is a secret ingredient for my pecan pie. If I think about it, I'll put a spoonful on a yam..

Posted by: Joe Kidd at August 23, 2026 05:24 PM (nbLIj)

150 Heck, I'd even just do a lemon and garlic orzo (with added olive oil, salt, and red pepper flake) and serve the chicken on top...
Posted by: Nova Local at August 23, 2026 05:17
----------------

Heh. I'm at our lake house, Nova. The pantry is Spartan. Do have some onions. Might hollow those and roast them with some Worcestershire, croutons and parmesan cheese. Pretty sure there are some green beans in the pantry.

Posted by: olddog in mo at August 23, 2026 05:26 PM (fdN7I)

151 "We grow blueberries in America, and we do a damned fine job of it, so maybe stick to those?"

=======

And we can all agree that the tastiest blueberries in the world are grown in Michigan.

Posted by: mrp at August 23, 2026 05:26 PM (rj6Yv)

152 Or, he was just an idiot.

Posted by: naturalfake at August 23, 2026 04:50 PM (iJfKG)

He was an idiot.

Posted by: CharlieBrown'sDildo at August 23, 2026 05:26 PM (k5CNB)

153 I am now hankering for a philly cheese steak sammich.

Any advice from our good cooks on some meat alternative and technique to make it tasty that is cheaper than ribeye steak?

Posted by: Pillage Idiot at August 23, 2026 05:27 PM (HlyYF)

154 My mojo marinade missed the mark by just a bit. I think it needed just a bit more orange in it. Using the pork tenderloin worked out fine.

Posted by: Ben Had at August 23, 2026 05:27 PM (FHoaH)

155 I fry onions and peppers first, then steak. When just done linecup , put on sauce and cheese. Not sure what cheese yet. American might be my favorite. But sometimes want to use up Provolone or mozzarella if I havexsome.

Posted by: Skip at August 23, 2026 05:27 PM (Ia/+0)

156 151 Heck, I'd even just do a lemon and garlic orzo (with added olive oil, salt, and red pepper flake) and serve the chicken on top...
Posted by: Nova Local at August 23, 2026 05:17
----------------

Heh. I'm at our lake house, Nova. The pantry is Spartan. Do have some onions. Might hollow those and roast them with some Worcestershire, croutons and parmesan cheese. Pretty sure there are some green beans in the pantry.
Posted by: olddog in mo at August 23, 2026 05:26 PM (fdN7I)

Sounds like a very good plan!

Posted by: Nova Local at August 23, 2026 05:27 PM (tOcjL)

157 New subject, been hearing a lot about beeswax bread bags over the last few months, so bought a couple a bit back. Tried it, but didn't really any better than the store brand plastic bread bags I've been using.
Anyway, with today's two loaves, I'm going to cut and freeze half of each, and keep the remaining to halves out for my daily two pieces of toast, one from a beeswax bag and one from the plastic.
I'll try to have a report next week.

Posted by: From about That Time at August 23, 2026 05:29 PM (sl73Y)

158 Any steak that can sliced thin might be good.

Posted by: Skip at August 23, 2026 05:29 PM (Ia/+0)

159 154 I am now hankering for a philly cheese steak sammich.

Any advice from our good cooks on some meat alternative and technique to make it tasty that is cheaper than ribeye steak?
Posted by: Pillage Idiot at August 23, 2026 05:27 PM (HlyYF)

Carmelized onions make anything taste good!

If you can't afford (or don't want) the steak, you can do a chopped cheese in a philly cheese steak style (I'd do bell peppers and onions and the classic cheeses)...

Posted by: Nova Local at August 23, 2026 05:31 PM (tOcjL)

160 There's something of a "science" to mating vermouth to gin. Not every vermouth is suitable for every gin, and the reverse is true as well.

And... it's a matter of taste. In all honesty, beyond the typical failings of using infused gins or weird vermouth... there's no "wrong" martini.

Unless you're me. Then there is.

Posted by: Martini Farmer at August 23, 2026 05:31 PM (2Cry5)

161 Boston native, molasses is common in lots of things. Oatmeal and Annadamma bread, hermits, beans, candy.

Posted by: From about That Time at August 23, 2026 05:31 PM (sl73Y)

162 Youngest daughter's birthday is Friday, so I'll be baking her a vanilla cake with salted caramel frosting.

Posted by: SMH at God's mercy at August 23, 2026 05:32 PM (YlYJ8)

163 I don’t particularly like gin. But I prefer martinis with about a tenth of an ounce of vermouth to about one and a half ounces of gin. It’s practically homeopathic.
Posted by: Stephen Price Blair

Sounds like the old rinse the glass and toss.

Posted by: From about That Time at August 23, 2026 05:32 PM (sl73Y)

164 I think spiced/diced chicken mixed with rice, peas, corn and some umami and soy sauce will do tonight. Maybe use a little boom boom sauce on top.

Posted by: CrotchetyOldJarhead at August 23, 2026 05:34 PM (3Ope8)

165 Sounds delicious, SMH. I haven't had cake in ages, and that sounds especially good.

Posted by: Dash my lace wigs! at August 23, 2026 05:34 PM (h7ZuX)

166 You people.

If you don't like vermouth in your martini, it's cuz you're using a shitty vermouth(plenty in that category.

Use Martini and Rossi Reserva Speciale Ambrato.

It improves every cocktail it's used in.

For myself, I prefer a "wet" martini.

2 oz Plymouth Navy Strength Gin
1 oz Martini and Rossi Reserva Speciale Ambrato

Lemon Peel or olives, your choice. Or nekkid.

Sipsmith VJOP Gin is also a good one to use.

But, the Ambrato will change your life...

Now, go and sin no more against your taste buds.

Posted by: naturalfake at August 23, 2026 05:36 PM (iJfKG)

167 I prefer molasses on my pancakes and french toast.

Posted by: Ben Had at August 23, 2026 05:36 PM (FHoaH)

168 Yeah, supper.

Kind of related to CBD's post, when the Ukranian war started, in a courageous stand against evil the stores removed Russian salad dressing from the shelves. I suffered the most.

I guess American booze is still gone from shelves.
Good luck removing everything American from the shelves.

And tariffs making everything even MORE expensive will go over well.

Posted by: Stateless - keeping 15 year Ralphy happy and alive. Puppy at heart at August 23, 2026 05:36 PM (Sco7b)

169 Carmelized onions make anything taste good!

If you can't afford (or don't want) the steak, you can do a chopped cheese in a philly cheese steak style (I'd do bell peppers and onions and the classic cheeses)...

Posted by: Nova Local at August 23, 2026 05:31 PM

That is excellent advice, Nova.

I do not like raw onions. I love the flavor or carmelized onions and how they interact with the other rich flavors.

I bet if I experiment to get the correct cheese, I could make a tasty grilled onion and cheese sandwich.

Posted by: Pillage Idiot at August 23, 2026 05:37 PM (HlyYF)

170 I do not like raw onions. I love the flavor or carmelized onions and how they interact with the other rich flavors.

Edit - "or" changed to "of"

Posted by: Pillage Idiot at August 23, 2026 05:39 PM (HlyYF)

171 New subject, been hearing a lot about beeswax bread bags over the last few months, so bought a couple a bit back. Tried it, but didn't really any better than the store brand plastic bread bags I've been using.
Anyway, with today's two loaves, I'm going to cut and freeze half of each, and keep the remaining to halves out for my daily two pieces of toast, one from a beeswax bag and one from the plastic.
I'll try to have a report next week.
Posted by: From about That Time at August 23, 2026 05:29 PM (sl73Y)

***

Mrs D bought one of those bread bags and it is fantastic.

Posted by: Diogenes at August 23, 2026 05:39 PM (2WIwB)

172 169 Carmelized onions make anything taste good!

If you can't afford (or don't want) the steak, you can do a chopped cheese in a philly cheese steak style (I'd do bell peppers and onions and the classic cheeses)...

Posted by: Nova Local at August 23, 2026 05:31 PM

That is excellent advice, Nova.

I do not like raw onions. I love the flavor or carmelized onions and how they interact with the other rich flavors.

I bet if I experiment to get the correct cheese, I could make a tasty grilled onion and cheese sandwich.
Posted by: Pillage Idiot at August 23, 2026 05:37 PM (HlyYF)

Yes, that would also work...I was referring to the NY style chopped cheese which takes a hamburger patty and seasons it and chops it up when cooking and adds the cheese near the end so it's like a cheeseteak (cheese gooey throughout) at the end...top with the onions (and peppers if you want) and it should be similar, especially if you start with a fattier patty (I'd do 80, but that's b/c I can't stand ground beef lower than that)...

Posted by: Nova Local at August 23, 2026 05:40 PM (tOcjL)

173 For my two fav classic cocktails — martini and Manhattan — I always order by ingredients and ratios. Unless youre at a classic bar with professional bartenders, the odds are high youre gonna get some new agey gay trendy version of the classic. I don’t take chances.

Posted by: Elric the Blade at August 23, 2026 05:40 PM (J1FkQ)

174 Ramen and turkey meatballs

Posted by: what the cat drug in at August 23, 2026 05:40 PM (jrgJz)

175 167 I prefer molasses on my pancakes and french toast.
Posted by: Ben Had at August

It’s good on biscuits, too.

Posted by: Piper at August 23, 2026 05:42 PM (ZdaMQ)

176 174 Ramen and turkey meatballs

Posted by: what the cat drug in at August 23, 2026 05:40 PM (jrgJz

I love that!
That's a go-to.

Posted by: Stateless - keeping 15 year Ralphy happy and alive. Puppy at heart at August 23, 2026 05:43 PM (Sco7b)

177 Last week I mentioned trying green Chartreuse on ice and how refreshing it is. The local Big Brother state run booze emporiums got in some yellow Chartreuse. Rather different from the green but just as nice. The yellow is lower proof (86 vs 110) and sweeter, like the emphasis leans toward honey more than herbs but not as cloying as mead can be. An ounce over some ice cubes makes for some pleasant sipping. It may or may not help digestion but certainly won't hurt.

Posted by: JTB at August 23, 2026 05:43 PM (yTvNw)

178 I'll use Molasses if Maple syrup is not available. Acceptable, not an improvement though.

Carmelized onion is awesome, improves most dishes. But I like the oniony crunch too, carmelized is a different flavor for sure. So if I'm not feeling too lazy a lot of times I'll use both. Maybe carmelize half an onion, and then reserve the other half and add that in right at the end, finely chopped.

Posted by: Common Tater at August 23, 2026 05:43 PM (+hxeP)

179 174 Ramen and turkey meatballs

Posted by: what the cat drug in at August 23, 2026 05:40 PM (jrgJz

I love that!
That's a go-to.
Posted by: Stateless - keeping 15 year Ralphy happy and alive. Puppy at heart at August 23, 2026 05:43 PM (Sco7b)
—-

That was my college go-to … minus the meatballs

Posted by: Elric the Blade at August 23, 2026 05:44 PM (J1FkQ)

180 Ramen and turkey meatballs.... in a can.

Might sell.

Might not.

Worth a shot either way.

Posted by: Martini Farmer at August 23, 2026 05:44 PM (2Cry5)

181 180 Ramen and turkey meatballs.... in a can.

Might sell.

Might not.

Worth a shot either way.
Posted by: Martini Farmer at August 23, 2026 05:44 PM (2Cry5

I can't imagine ramen noodles working texturally in a can...unless you still have to hydrate them when you open the can...

Posted by: Nova Local at August 23, 2026 05:46 PM (tOcjL)

182 I enjoy dropping a few frozen blueberries into a glass of Sauvignon Blanc on a hot day while enjoying a glass on the beach.

Keeps the wine colder longer and is a nice little treat at the end.

Posted by: nurse ratched at August 23, 2026 05:47 PM (yEz+x)

183
Ramen in a can would make your Japanese friends cry.

They are very particular about the texture of their various noodles.

Probably Italians are the same.

Posted by: naturalfake at August 23, 2026 05:50 PM (iJfKG)

184 Fighting a bit of a cold here, combined with a rainy afternoon, so steak is being pushed to tomorrow. Today I'm doing Buffalo chicken drumsticks in the oven.. Seasoned with salt and paprika. Maybe some garlic powder. Baking at about 375 for an hour. Standard Buffalo wing sauce (equal parts Franks hot sauce and butter, with 1-2 tspns of vinegar) Yuengling Black and Tan will pair nicely, I think...

Posted by: Joe Kidd at August 23, 2026 05:53 PM (nbLIj)

185 Don't eat Ramen but then again have no Japanese friends.

Posted by: Skip at August 23, 2026 05:55 PM (Ia/+0)

186 I share CBD's distaste for many things Canadian. Yes, I am related to about half of Quebec Province to some degree but that was a couple of generations ago. However, the shellfish, specifically mussels, from the St Lawrence and the produce from Ile D'Orleans nearby was spectacular. That won't get me back to Quebec City but it is a nice memory of the visit.

I thought I would miss the maple syrup from Quebec that I grew up with courtesy of a great uncle. Than I discovered Roth Sugar Bush in Wisconsin. (I think Muad' dib suggested them.) Excellent maple syrup, decent price and no national border crossing.

Posted by: JTB at August 23, 2026 05:56 PM (yTvNw)

187 Shelley Fabares ist mort, 85

Posted by: Common Tater at August 23, 2026 05:56 PM (+hxeP)

188 Much as I hate to admit it

New England clams, cherrystones and little necks are superior to PNW Manilas and butter clams.

Oysters……. No contest. PNW wins hands down.

Posted by: nurse ratched at August 23, 2026 05:57 PM (yEz+x)

189 Penn Cove mussels are the best in the world.

Posted by: nurse ratched at August 23, 2026 05:59 PM (yEz+x)

190
Basic Bitch Bloody Mary

64 oz tomato juice from Aldi, pour out 1 cup to use for other things.

In a measuring cup, combine
4 oz fresh squeezed lime juice (about 3 limes)
1 oz each Worcestershire sauce, Frank's Hot Sauce, Prepared Horseradish.

Pour this back into the container and shake.

I usually drink these without Value-rite but with a garlic stuffed olive and ground pepper.

Posted by: Auspex at August 23, 2026 06:00 PM (Y8DZL)

191 My Ramen recipe (from which I made a bowl of soup an hour ago):

A package of Ramen noodles (packet tossed)

2 cups of organic chicken broth

A heavy garnish of basil and parsley picked 15 minutes earlier.

A reasonable pour of EVOO

Salt and pepper to taste.

I cannot overemphasize what fresh basil does to a dish. I used the leftover basil from a batch of pesto I had just made, where the basil fumes were so intense they cleared my sinuses.

Posted by: mrp at August 23, 2026 06:05 PM (rj6Yv)

192 185 Don't eat Ramen but then again have no Japanese friends.

Posted by: Skip at August 23, 2026 05:55 PM

IMO, eating Ramen is more a sign of your friends' income level rather than cultural heritage.

Posted by: Pillage Idiot at August 23, 2026 06:11 PM (HlyYF)

193 Any steak that can sliced thin might be good.
Posted by: Skip at August 23

This. Round might be the worst, but thin on a bit of diagonal, and butter or bacon fat when frying, and it works.

Posted by: From about That Time at August 23, 2026 06:12 PM (sl73Y)

194 The British Columbia oyster shell is shaped differently from Atlantic oysters I grew up. Probably does not account for different taste, eh?

Posted by: Eromero at August 23, 2026 06:13 PM (LHPAg)

195 It has been sunny here today for the first time in a long time. So I cut the "lawn" and installed the new bird feeder. A lot of chickadees and hummingbirds today.

Posted by: San Franpsycho at August 23, 2026 06:15 PM (RIvkX)

196 prefer molasses on my pancakes and french toast.
Posted by: Ben Had at Augu

Ice cream. Vanilla.

Posted by: From about That Time at August 23, 2026 06:17 PM (sl73Y)

197 We often use ramen stir fried with veg as a side dish. The noodles soften from the moisture in the veg. Add a scrambled egg and top with fried garlic.

Posted by: San Franpsycho at August 23, 2026 06:18 PM (RIvkX)

198 Best for real Ramen at home is ramen noodles from Sun Noodles. I keep them on the freezer. You can get them with Miso, but I usually either make my own broth for a more tonkotsu style, or I will do a curry broth.

Posted by: Piper at August 23, 2026 06:20 PM (ZdaMQ)

199 So I cut the "lawn" and installed the new bird feeder
----
I've a special turf mix ground cover you might be interested in. Super easy to grow. Clover, burdock, dandelion, purslane, creeping charlie, plantain, thistle. Drought tolerant and hardy, too.

Posted by: Common Tater at August 23, 2026 06:25 PM (+hxeP)

200 Pro Tip: do not use the dehydrated soup packet, or use just half. It is very sodium-heavy.

Posted by: San Franpsycho at August 23, 2026 06:25 PM (RIvkX)

201 Pro Tip: do not use the dehydrated soup packet, or use just half. It is very sodium-heavy.

Save it for popcorn.

Posted by: Stephen Price Blair at August 23, 2026 06:26 PM (kYmoU)

202 Posted by: Common Tater at August 23, 2026 06:25 PM (+hxeP)
=====

I have a lot of that mixed in my lawn. Not a good climate for nice grass. Sandy soil too.

Posted by: San Franpsycho at August 23, 2026 06:27 PM (RIvkX)

203 167 ... "prefer molasses on my pancakes and french toast."

Ben Had,

For pancakes and french toast I prefer maple syrup with honey (buckwheat honey when I can get it) as a close second. But I found a teaspoon of molasses in a bowl of steel cut oatmeal adds a nice earthy sweetness. Of course, molasses drizzled on vanilla ice cream is a delight.

Posted by: JTB at August 23, 2026 06:29 PM (yTvNw)

204 Had mini tacos for dinner and we all enjoyed them.

Posted by: FenelonSpoke at August 23, 2026 06:29 PM (Z1RBE)

205 201 Pro Tip: do not use the dehydrated soup packet, or use just half. It is very sodium-heavy.

Save it for popcorn.
Posted by: Stephen Price Blair

!!!!!!!

Posted by: nurse ratched at August 23, 2026 06:30 PM (yL9c3)

206 Shelley Fabares ist mort, 85
Posted by: Common Tater

"Johnny Angel". You have to be over 29 to remember.

Posted by: Tuna at August 23, 2026 06:30 PM (lJ0H4)

207 FART Tubing ...... Let's doo it !!!

Posted by: Mary Clogginstein from Brattleboro, Vt at August 23, 2026 06:31 PM (+tmsi)

208 CBD, if you have not tried Cuttyhunk oysters, you have not lived. I know the owners. They had them in NYC at one point.

Posted by: RI Red - at August 23, 2026 06:33 PM (LMRVO)

209 208 CBD, if you have not tried Cuttyhunk oysters, you have not lived. I know the owners. They had them in NYC at one point.

Posted by: RI Red - at August 23, 2026 06:33 PM

When I typed "cuttyhunk" on my phone, spell check suggested a different word.

Naughty, naughty spell check.

Posted by: Pillage Idiot at August 23, 2026 06:38 PM (HlyYF)

210 Best for real Ramen at home is ramen noodles from Sun Noodles. I keep them on the freezer. You can get them with Miso, but I usually either make my own broth for a more tonkotsu style, or I will do a curry broth.
Posted by: Piper at August 23, 2026 06:20 PM (ZdaMQ)
-------
That's how I'd do it.

Posted by: Weasel at August 23, 2026 06:40 PM (G3lOb)

211 199 So I cut the "lawn" and installed the new bird feeder
----
I've a special turf mix ground cover you might be interested in. Super easy to grow. Clover, burdock, dandelion, purslane, creeping charlie, plantain, thistle. Drought tolerant and hardy, too.

Posted by: Common Tater at August 23, 2026 06:25 PM

Where did you get your mix? I have some sandy soil at the farm that needs erosion control as the top priority.

Posted by: Pillage Idiot at August 23, 2026 06:40 PM (HlyYF)

212 I love salt but only use half in the ramen. The store has large bags of meatballs for $10. So I can cook 7 in 90 seconds and it's a nice quick meal.

NBC news reports that Canadian tariffs will raise the prices on "refrigerators, paper plates, hockey sticks and liquors."

That was their exact list.

Prepare for the suffering.

Posted by: Stateless - keeping 15 year Ralphy happy and alive. Puppy at heart at August 23, 2026 06:41 PM (Sco7b)

213 Where did you get your mix? I have some sandy soil at the farm that needs erosion control as the top priority.
Posted by: Pillage Idiot at August 23, 2026 06:40 PM (HlyYF)
----
Try birdseed in a pinch

Posted by: Weasel at August 23, 2026 06:41 PM (G3lOb)

214 CBD, while BC oysters can be extremely good, the best oysters from Canada come from Malpeque Bay, Prince Edward Island.

Posted by: Athos at August 23, 2026 06:41 PM (i9VyX)

215 Best for real Ramen at home is ramen noodles from Sun Noodles. I keep them on the freezer. You can get them with Miso, but I usually either make my own broth for a more tonkotsu style, or I will do a curry broth.
Posted by: Piper at August 23, 2026 06:20 PM (ZdaMQ)
-------
That's how I'd do it.
Posted by: Weasel

LOL Weasel

Posted by: Tuna at August 23, 2026 06:44 PM (lJ0H4)

216 The colder the water, the better the oyster.

Posted by: nurse ratched at August 23, 2026 06:44 PM (yEz+x)

217 That kitchen mess looks like family business settled.

Posted by: Eromero at August 23, 2026 06:47 PM (LHPAg)

218 Try birdseed in a pinch

Posted by: Weasel at August 23, 2026 06:41 PM

I think I am going to try some sunflowers next spring.

That is our state flower, so they should thrive in some tough conditions for which they are adapted.

Posted by: Pillage Idiot at August 23, 2026 06:48 PM (HlyYF)

219 206 Shelley Fabares ist mort, 85
Posted by: Common Tater

"Johnny Angel". You have to be over 29 to remember.
Posted by: Tuna at August 23, 2026 06:30 PM (lJ0H4)

Damn that makes me sad and makes me feel really old. She was great as Brian Piccolos wife in Brian’s Song. Paul Peterson is now the last surviving cast member of the Donna Reed show.

Posted by: TxAnn at August 23, 2026 06:49 PM (SjAWL)

220 206 Shelley Fabares ist mort, 85
Posted by: Common Tater

"Johnny Angel". You have to be over 29 to remember.
Posted by: Tuna at August 23, 2026 06:30 PM (lJ0H4)
Yeah, fell in love withe her too.

Posted by: Eromero at August 23, 2026 06:52 PM (LHPAg)

221 Posted by: Athos at August 23, 2026 06:41 PM (i9VyX)

I have had Malpeques, and I liked the BC ones from Chef Creek better!

Posted by: CharlieBrown'sDildo at August 23, 2026 06:52 PM (k5CNB)

222 CBD, Thank you for the always delectable food thread

Posted by: Ben Had at August 23, 2026 06:56 PM (FHoaH)

223 What Ben Had said.

Posted by: RedMindBlueState at August 23, 2026 06:58 PM (raF1/)

224 A lot of the E-Coli outbreaks on imported produce usually winds down to one simple thing....Irrigation. They take river water a lot of the time to irrigate the fields. These are countries that have no problem dumping human waste right out the pipe into the flowing river, not to mention the grazing habits of cattle and pigs which can be found right down at the river's edge more often than not....and the drainage path right from the barn(s) to the river as well.

While this occurs south of our border a lot of the time, I have some advice for you travelers. NEVER, and I mean NEVER, eat any produce that comes from India. NEVER eat any produce while in country if you decide to visit India. But, if you do, don't worry, I'll come to your funeral, and I'll bring a date.

Posted by: Orson at August 23, 2026 06:58 PM (dIske)

225 I like oyster stew. To make it better I throw some cheap ramen noodles in the bowl first.

Posted by: Ronster at August 23, 2026 06:58 PM (IFwjj)

226 "Johnny Angel". You have to be over 29 to remember.
Posted by: Tuna at August 23, 2026 06:30 PM (lJ0H4)

Also the TV series Coach, for those closer to 29...

Posted by: Joe Kidd at August 23, 2026 06:58 PM (nbLIj)

227 Thanks for reading and commenting folks!

Posted by: CharlieBrown'sDildo at August 23, 2026 07:00 PM (k5CNB)

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