Food Thread: Social Media Recipes And Blending Bourbon...The End Of Our Civilization?

Strata....breakfast casserole...savory bread pudding...

Whatever you want to call it, it is easy, can feed a large number of people, and best of all can be made in advance! Because I was a bit tired of cooking after Rosh Hashanah dinner, and I knew that I would have to feed a gaggle the next morning.

But what was the impetus for making this particular dish? Well! I had it at a friends' home last month, and it was delicious! Actually, I think hers was better than mine, but in my defense it was my first attempt, so I have an excuse.

My next version will be a bit different...I think I used too much bread and not enough egg, and I laid the sour cream on top a bit too thick. I also might sneak some bacon into the recipe, because...well...BACON!

******
Social Media is in many ways a tremendously corrosive influence on our culture, in particular its ability to magnify trivial, tiny trends into seemingly massive movements. And don't get me started on its destruction of our attention spans!

One thing I am unsure about though, is the explosion in cooking reels and videos. On one hand, it sure is fun to see other people's culinary creations. On the other hand, a lot of those people are shitty cooks but better videographers, so their crap food looks halfway appetizing.

The younger brat saw a recipe for potatoes on her social media feed, and demanded that we (she) make it for Rosh Hashanah. And I will freely admit that it was good! Not great, and it definitely needs work, but it's a good start.

But they looked spectacular in the video!

******
I like Bourbon! And it is a broad category of spirit, so there are styles for pretty much everyone in every price category. But $100 for a bottle is a lot of money, and it had better be something damned special.

This New $100 Bourbon Blends 3 of Kentucky's Most Coveted Whiskeys in One Bottle

This makes me suspicious that it is a marketing ploy rather than an honest attempt at making something special. Why tempt fate with three popular whiskeys in one bottle? That sounds like it could turn out to be a muddy mess without any character.

******
And speaking of booze marketing!

Here's a serious question. Why would anyone pay a premium for vodka? Any flavor is distilled out of it by design. That's why you can make it with just about any vegetation that can be fermented. It's essentially an alcoholic additive for juices and liqueurs. It's a commodity.
Grey Goose? It's for suckers and poseurs.
CHANGE MY MIND

-- Posted by: Cicero (@cicero43) at September 06, 2026 04:36 PM (vRDYl)

I think this is a very good point, and one that we have discussed in the past. I do think that there are minor differences between the various starches that different companies use to make their vodka, and someone with a good palate can probably detect the difference. But I agree that it doesn't translate into quality differences!

******
Here's a dish from my youth, and one that I am immensely pleased I no longer have to eat! Classic Stuffed Peppers just doesn't make any sense. The texture of the cooked pepper isn't particularly pleasant when left whole, and it doesn't add anything to the dish other than a sturdy vessel in which to put some boring filling.

Why?

Now...get off my lawn!

******

Don't show these to CBD.
Deep Fried Cat Food
NyQuil Chicken
Okay, you can show them to CBD but make sure any weapons are out of reach.

-- Posted by: Robert at September 06, 2026 06:02 PM (ERsao)
******

******
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

(Jump to bottom of comments)

1 Food fight

Posted by: Skip at September 13, 2026 04:03 PM (qEb4U)

2 My cousin brought over pulled pork, had coleslaw, potato salad

Posted by: Skip at September 13, 2026 04:05 PM (qEb4U)

3 I called em, can't make them comment

Posted by: Skip at September 13, 2026 04:05 PM (qEb4U)

4 Because I was a bit tired of cooking after Rosh Hashanah dinner, and I knew that I would have to feed a gaggle the next morning.
...
I think I used too much bread and not enough egg, and I laid the sour cream on top a bit too thick. I also might sneak some bacon into the recipe, because...well...BACON!

Far be it from me to play food police, but that doesn't sound particularly kosher...

Posted by: FeatherBlade at September 13, 2026 04:06 PM (anFBA)

5 I make stuffed bell peppers all the time.. The key is to pre cook the peppers until they are somewhat soft.... If you don't when the dish is done the peppers will be too crisp..

Posted by: It's me donna at September 13, 2026 04:06 PM (+gK6I)

6 CBD try using cheddar cheese instead of the sour cream. Add crumbled sausage instead of bacon.

Posted by: Tuna at September 13, 2026 04:06 PM (lJ0H4)

7 Mom made porcupine stuffed bell peppers. just add rice to your mix.

Posted by: AZ deplorable moron at September 13, 2026 04:07 PM (NnhvP)

8 A hundred bucks for what is essentially a blend? This makes me suspicious that it is a marketing ploy rather than an honest attempt at making something special. I concur!

Posted by: Diogenes at September 13, 2026 04:07 PM (2WIwB)

9 I am delighted that stuffed peppers were never a thing at my house. Same with stuffed cabbage. We had ground beef--a LOT! Because we raised it. But never had to have it in that fashion.

Posted by: Dash my lace wigs! at September 13, 2026 04:08 PM (CjHsb)

10 Deep Fried Cat Food

NyQuil Chicken

the former I can almost understand - it's at least half likely to have meat of some sort in it. A pound of hamburger would still be cheaper.

The latter must be a troll. You cannot taste nyquil and think it would be a good marinade (or whatever) for anything.

Posted by: FeatherBlade at September 13, 2026 04:08 PM (anFBA)

11 Dunno CBD, the stuffed peppers kinda tickle my fancy so long as the heat isn't overwhelming the meat and cheese.

Posted by: RandomDave (if you can spare a bit, please click!) at September 13, 2026 04:10 PM (aJQbY)

12 Thx for the stuffed bell pepper recipe!

I have a huge crop of the most delicious bell peppers in my garden, starting to turn red.

Perfect timing.

My mom used to make them when I was a child. I could not stomach the smell. Now?

I'm ready for them now... my taste buds changed somehow. Mystery.

Posted by: Derak at September 13, 2026 04:10 PM (xVvka)

13 BLENDED bourbon?? So whiskey, then...

Posted by: Joe Kidd at September 13, 2026 04:11 PM (nbLIj)

14 Dad like to drink Georgia Moon, I think it had no redeeming qualities beyond 80 proof.

Posted by: Kindltot at September 13, 2026 04:12 PM (rbvCR)

15 There's a recipe for a similar dish in an ancient cookbook with the title "Recipes for Brides and Other Handicapped People." The writer was, yes, handicapped.

That's our Christmas morning breakfast, along with Christmas tree cinnamon rolls.

I wonder if Stephen Three Name Cookbook Person has a copy?

Posted by: Wenda at September 13, 2026 04:12 PM (WBjaU)

16 I suspect that Kentucky Boy Bourbon is actually a mash up (SWIDT) of degraded, or let's say; less than optimal barrels from the distillery.

It happens. Barrells for one reason or another age poorly. I'd assume the distillery would rather do something creative with them, than lose money.

Posted by: Martini Farmer at September 13, 2026 04:14 PM (2Cry5)

17 Today I saw Angel's Envy on sale for under $40, so maybe the bourbon glut has finally hit my local ABC at least..

Posted by: Joe Kidd at September 13, 2026 04:14 PM (nbLIj)

18 I'm about to make an asparagus Grueyer frittata for my friend who just had a double mastectomy.

Posted by: lin-duh at September 13, 2026 04:15 PM (VCgbV)

19
5 I make stuffed bell peppers all the time.. The key is to pre cook the peppers until they are somewhat soft.... If you don't when the dish is done the peppers will be too crisp..
Posted by: It's me donna at September 13, 2026 04:06 PM

------

I make stuffed peppers, and pre-cook the peppers. Everybody loves them.

Posted by: Semi-Literate Thug at September 13, 2026 04:15 PM (mS8PE)

20 CBD try using cheddar cheese instead of the sour cream.

Posted by: Tuna at September 13, 2026 04:06 PM (lJ0H4)

There was a ton of cheese in this thing!

Posted by: CharlieBrown'sDildo at September 13, 2026 04:16 PM (k5CNB)

21 I tend to agree about vodka. The best I've ever had was Russian Standard Platinum. Inexpensive ($25/l, cheaper before the invasion), nearly tasteless and had no scent I could discern. I like potato distilled, but that 's a tiny distinction.

Posted by: Lemmy at September 13, 2026 04:16 PM (kyjmO)

22 >>>Here's a dish from my youth, and one that I am immensely pleased I no longer have to eat! Classic Stuffed Peppers just doesn't make any sense.

They're yummy! Like Mom made!
And stuffed tomatoes, too!
Mom basically stuffed them both with creole rice. Stretttccchhh that food budget.

Posted by: m at September 13, 2026 04:16 PM (odBC9)

23 of course, where Dad bought Georgia Moon, I buy Monarch Rum, it is one step above ValuRite because the distillers want repeat customers for some reason.

Posted by: Kindltot at September 13, 2026 04:16 PM (rbvCR)

24 15 Christmas tree cinnamon rolls
Posted by: Wenda at September 13, 2026 04:12 PM (WBjaU)

Yum!

Posted by: m at September 13, 2026 04:18 PM (odBC9)

25 Hello Foodsters,

Cheesy Breakfast thing looks like it would be good as game day munching as well.

Posted by: Pete Bog at September 13, 2026 04:20 PM (qQfd5)

26 Didn't someone here share the Fat Files Utube of the marketing genius behind Grey Goose? His first successful op was in making Jaegermeister a thing.

https://youtu.be/0nmPEUsGNyk

Posted by: Joe Kidd at September 13, 2026 04:22 PM (nbLIj)

27 I think I'm going to smoke some chicken thighs tonight. We've got some leftover rice that needs to be eaten, so chicken sounds good with that.

But, first, Bourbon. Not that silly mash up Kentucky Boy shit either.

Posted by: Martini Farmer at September 13, 2026 04:24 PM (2Cry5)

28 Diced NOT sliced! Because it makes a difference.

Rules, people! Go by the rules! What do you mean you don't have any sage? Were you not told to stock up on the last food thread?! It's like I'm talking to myself........

Posted by: Case at September 13, 2026 04:25 PM (xJpuh)

29 NyQuil Chicken is only good as an Alt Country band name.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 13, 2026 04:25 PM (kpS4V)

30 It happens. Barrels for one reason or another age poorly. I'd assume the distillery would rather do something creative with them, than lose money.
Posted by: Martini Farmer
------

[tries to imagine the flavor of bourbon aged in the AOSHQ barrel]

Posted by: Mike Hammer, etc., etc. at September 13, 2026 04:26 PM (XeU6L)

31 I bet Tony Romo is getting plastered watching the game.

Posted by: Mr Aspirin Factory at September 13, 2026 04:26 PM (rzEIv)

32 I'm currently in a lamb shawarma coma. Leftovers galore from the restaurant.

I also have leftover Korean crockpot beef (gochujang, baby!) and a pint of mulligatawny soup I made. Good eats all week.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 13, 2026 04:28 PM (kpS4V)

33 I suspect that Kentucky Boy Bourbon is actually a mash up (SWIDT) of degraded, or let's say; less than optimal barrels from the distillery.

But not even necessarily lower quality, maybe just more production than they want to put out in the market under their premium brand name. Too much availability and you risk hurting your snob appeal. I'm sure they all have MBAs who spend countless hours sweating over spreadsheets to find the precise market volume to maximize profits.

Posted by: Oddbob at September 13, 2026 04:30 PM (vTZFs)

34 Tonight is pickle juice chicken.

Posted by: Mr Aspirin Factory at September 13, 2026 04:30 PM (rzEIv)

35 "That's our Christmas morning breakfast, along with Christmas tree cinnamon rolls."

Mom always made a breakfast casserole on Christmas morning. Bread. Milk, eggs, Swiss cheese, sausage and some dried mustard. I know I have the recipe somewhere but I'll be darned if I can find it.

Posted by: Tuna at September 13, 2026 04:30 PM (lJ0H4)

36 I never cared for the stuffed peppers that my mother made--overcooked peppers and underseasoned meat--but I've been enjoying Once Upon a Chef's recipe for the last year. And, yes, she precooks the peppers. Seasoning is good but I think the trick may be adding cheese to the filling as well as using it for a topping.

Posted by: Art Rondelet of Malmsey at September 13, 2026 04:31 PM (H8nu1)

37 [tries to imagine the flavor of bourbon aged in the AOSHQ barrel]
Posted by: Mike Hammer, etc., etc. at September 13, 2026 04:26 PM (XeU6L)
----

Some hipster would detect notes of hobo, Sterno, and the shame of unclosed italics.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 13, 2026 04:31 PM (kpS4V)

38 I do think that there are minor differences between the various starches that different companies use to make their vodka, and someone with a good palate can probably detect the difference. But I agree that it doesn't translate into quality differences!

Concur, concur, concur.

Three concurrences? This CBD fellow is turning out to be an even finer fellow that I had previously supposed. If only we could ameliorate this unfortunate peccadillo of dissing maple syrup on French Toast, he might possibly graduate into being a sterling chap!

Posted by: Duncanthrax at September 13, 2026 04:32 PM (0sNs1)

39 There was a ton of cheese in this thing!
Posted by: CharlieBrown'sDildo

Well it looks and sounds delish!

Posted by: Tuna at September 13, 2026 04:33 PM (lJ0H4)

40 Cat food is bad for humans. It has excess carnitine, something cats need and humans do not. We synthesize our own, so excess carnitine can cause problems for humans.

Posted by: NemoMeImpuneLacessit at September 13, 2026 04:33 PM (D7w1V)

41
Yeah, vodka's made from rye or potatoes or whatever will give you a different taste if you drink it plain.

But, if you mix it with something or make cocktails, well..don't buy headache inducing garbage. Something like Tito
's is just fine.

Although...

I saw some "premium" vodka that was distilled 5X.
So, it truly probably tasted like nothing but ethanol.

I suspect you could make vodka from cat poop that would taste just fine if you distilled it 5X.

Just beware of the garnish used in your Cat Poop Vodka Martini!!!!

Posted by: naturalfake at September 13, 2026 04:34 PM (iJfKG)

42 Three concurrences? This CBD fellow is turning out to be an even finer fellow that I had previously supposed. If only we could ameliorate this unfortunate peccadillo of dissing maple syrup on French Toast, he might possibly graduate into being a sterling chap!
Posted by: Duncanthrax

Speaking of maple syrup, Chick-Fil-A has a new sandwich. Their filet topped with bacon between two maple flavored waffles. Served with maple syrup. I do need to try it before it goes away.

Posted by: Tuna at September 13, 2026 04:38 PM (lJ0H4)

43 I got nothing enough for supper, unless I want to pair 1 small lamb chop with one small piece of pizza and half a baked potato.
But I do have eggs, bacon and with that half potato, home fries. I see where I'm heading, breakfast for supper.

Posted by: From about That Time at September 13, 2026 04:38 PM (sl73Y)

44 AZ deplorable- I assume quills are somehow removed, right?

Posted by: Skip at September 13, 2026 04:38 PM (Ia/+0)

45
Last night, I whipped up some BBQ'd Brisket Enchiliadas for the game.

They were excellent and stupidly easy make..

I recommend that everyone make them from their BBQ'd brisket leftovers.

You're welcome!

Posted by: naturalfake at September 13, 2026 04:40 PM (iJfKG)

46 Bowl of clam chowder and some crackers and cheese for dinner tonight. Not in the mood to cook.

Posted by: Tuna at September 13, 2026 04:40 PM (lJ0H4)

47
I see NyQuil Chicken as being like Chicken and Waffles with the NyQuil acting as the maple syrup.

I think I read that's on Chik-Fil-A's Secret Menu.

Give it a whirl with their Peach Shake!

Posted by: naturalfake at September 13, 2026 04:43 PM (iJfKG)

48 I see where I'm heading, breakfast for supper.
Posted by: From about That Time
------

A tradition at Ft. Hammer.

Posted by: Mike Hammer, etc., etc. at September 13, 2026 04:43 PM (XeU6L)

49 Sour cream in a strata sounds...interesting. Being only myself and Little, strata opportunities don't often present themselves at Casa Sin Problemas. This is a weak excuse though, as the recipe can be portioned and frozen, so that one simply refrigerates overnight to make it ready for next morning's breakfast. Will have to scratch that itch in the coming weeks.

Most basic stratas call for milk or cream, or a combination of the two. Maybe you can get away with plain yogurt, if you're into that kind of thing. Usually ten slices of bread with six or seven eggs, (jumbo vs extra large). The most memorable strata I ever had included smoked salmon...I'm getting a little verklempt just thinking about it. Talk amongst yourselves...

Posted by: Joe Kidd at September 13, 2026 04:44 PM (nbLIj)

50 Rules, people! Go by the rules! What do you mean you don't have any sage? Were you not told to stock up on the last food thread?! It's like I'm talking to myself........
Posted by: Case at September 13, 2026 04:25 PM (xJpuh)

I thought we were supposed to stock up on Ammo and practice our cooking fundamentals. Did I do that backwards?

Posted by: Pete Bog at September 13, 2026 04:45 PM (qQfd5)

51 I see where I'm heading, breakfast for supper.
Posted by: From about That Time
------

A tradition at Ft. Hammer.
Posted by: Mike Hammer, etc., etc.

My son's favorite school cafeteria lunch. Breakfast for lunch.

Posted by: Tuna at September 13, 2026 04:45 PM (lJ0H4)

52 "I went to a restaurant that serves 'breakfast at any time'. So I ordered French toast during the Renaissance." -- Steven Wright

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 13, 2026 04:45 PM (kpS4V)

53 That breakfast dish looks yummy! I usually make something similar for Christmas morning. Easy and tasty and is enjoyed by all.

Posted by: nurse ratched at September 13, 2026 04:46 PM (yEz+x)

54 All Hail Eris, I saw yesterday on the garden thread that you are interested in a fig tree in a pot, and I would like to offer unsolicited advice, please.

I have had excellent luck with the smallest size fig trees from Logees, specifically Chicago Hardy. They fruited the first season I had them, which is way fun. They are grafted so they stay smaller and fruit earlier. But I'm learning that figs do not like overhead watering and they eventually died on me. (My current Beer's Black was heavily discounted at Lowe's due to overhead watering damage, but it's looking much better now so I think it will be okay.)

Also, I have heard that Brown Turkey is disappointing even though it is among the hardiest figs. I guess it doesn't taste as good as other varieties.

Posted by: Emmie, celebrating 250 years of God's grace at September 13, 2026 04:46 PM (OlzlW)

55 AZ deplorable- I assume quills are somehow removed, right?
Posted by: Skip

The rice were the splines.

Posted by: AZ deplorable moron at September 13, 2026 04:47 PM (NnhvP)

56 Something like Tito's is just fine.
****

Tito's is harsh and will come through if you're making something light flavored.

Posted by: clarence at September 13, 2026 04:47 PM (zRghv)

57 If only we could ameliorate this unfortunate peccadillo of dissing maple syrup on French Toast, he might possibly graduate into being a sterling chap!

Posted by: Duncanthrax at September 13, 2026 04:32 PM (0sNs1)

Dropped on his head as a child and his face landed in some maple syrup on the floor, obviously.

Posted by: SpeakingOf at September 13, 2026 04:49 PM (6ydKt)

58 We usually have breakfast for dinner once a month.

Posted by: Mr Aspirin Factory at September 13, 2026 04:50 PM (rzEIv)

59 The NyQuil chicken guy also made Fish Oil Pills Steak so he's definitely a trolling madman.

Posted by: SpeakingOf at September 13, 2026 04:50 PM (6ydKt)

60 I spent the last 2 days processing food. Well fruits and veggies.

I have 5 HUGE bowls of salads - Chinese Cabbage, green peppers, onions and tomatoes. I finished off the 25lbs of Roma tomatoes but my friends are away and told me to collect stuff from their garden and I have a ton more tomatoes, which is great. Raw, nothing fancy.

I just cut up a HUGE 18 pound watermelon so I'll be having that over the next three days or so. It's nearing the end of the season so what the heck.

And I cut up some of the carrots - 10 pounds and some of the 20 pounds of beets I have in the basement. Those are my snacks for the next several weeks.

I'm actually going to be cooking bacon later today. Kind of the first time. Mom handled cooking. But I never needed much. I'm fine with fruits, veggies, nuts, yogurt, canned sardines, boiled chicken, cereal etc.

I'm apparently pretty easy to feed. Which is fine.
I'm happy with it.

Posted by: Stateless - Ralphy - 105 years old! Puppy at heart! at September 13, 2026 04:52 PM (Sco7b)

61 Fast Facts: Kentucky Boy

ABV: 50%
Maturation: Kentucky Boy is a bespoke bourbon blend developed by Elizabeth McCall and Caleb Trigo. It marries Woodford Reserve Double Oaked, Old Forester Birthday Bourbon, and King of Kentucky. It’s a non-age-stated whiskey, and the exact proportions of the blend remain undisclosed.
...
Brand tasting notes for Kentucky Boy highlight a nose rich in chocolate, toasted hazelnut, Luxardo cherry, nutmeg, and fresh-baked apple pie. The palate opens with “crisp ginger snap cookie and stewed apples,” then moves to sweet charred oak and baking spices. A long, sweet finish ends with dark cherries, golden raisins, and hickory smoke.

Posted by: SpeakingOf at September 13, 2026 04:53 PM (6ydKt)

62 We off and on have breakfast for dinner. Eggs, either sausage or bacon, hash browns or biscuits and gravy.

Occasionally all of the above.

Morning shits are epic.

Posted by: Martini Farmer at September 13, 2026 04:55 PM (2Cry5)

63 >>Mom always made a breakfast casserole on Christmas morning. Bread. Milk, eggs, Swiss cheese, sausage and some dried mustard. I know I have the recipe somewhere but I'll be darned if I can find it.

My sister makes a similar one. It's delicious.

Posted by: JackStraw at September 13, 2026 04:55 PM (viF8m)

64 Is that bourbon or dessert?

Posted by: SpeakingOf at September 13, 2026 04:56 PM (6ydKt)

65 "Brand tasting notes for Kentucky Boy highlight a nose rich in..."

It's booze not a dang salad.

Posted by: fd at September 13, 2026 04:57 PM (MWfyi)

66 I'm actually going to be cooking bacon later today. Kind of the first time.
-----

What??

Posted by: Common Tater at September 13, 2026 04:57 PM (uozx9)

67 As a frequent consumer of vodka, to me the quality difference is not one of flavor, but of smoothness. I can easily tell the difference from Skol, to Titos, to Grey Goose, to Ciroc. Particularly in a Martini.

And I used to precook my peppers for stuffed peppers, but then I realized it was the dirty rice I really wanted, and stopped bothering with the peppers.

Posted by: Baron Munchausen at September 13, 2026 04:58 PM (C1NyB)

68 It's booze not a dang salad.

Anyone who writes like that is getting paid for it one way or another. Which is not necessarily a slam, just something to keep in mind.

Posted by: Oddbob at September 13, 2026 04:59 PM (vTZFs)

69 Nothing wrong with breakfast for dinner.
Ham and eggs, omelettes and hash browns, eggs, sausage and Belgian waffles, French toast, English Muffins.

American breakfast has a a lot to offer.
Especially if you don't like vegetables.

Posted by: SpeakingOf at September 13, 2026 04:59 PM (6ydKt)

70 CBD, I have to say, that the RMBS Mom makes fantastic stuffed peppers and tomatoes. Made a batch just the other day, in fact, with the garden tomatoes.

But I'm with you on the current sad state of collar stays.

Posted by: RedMindBlueState at September 13, 2026 05:00 PM (84gkw)

71 Emmie, thanks for the info. I'm writing this down in my garden journal.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 13, 2026 05:00 PM (kpS4V)

72 I like stuffed peppers, but I prefer stuffed zucchini. We had it last night.

Posted by: jix at September 13, 2026 05:01 PM (y687V)

73 If I had some stuffed peppers right now I would eat them, precooked peppers or not. The best ones I ever had were at a little place that's not there anymore. You need some fried cornbread to go with them.

Posted by: fd at September 13, 2026 05:01 PM (MWfyi)

74 All Hail Eris, hope it turns out to be helpful.

Posted by: Emmie, celebrating 250 years of God's grace at September 13, 2026 05:02 PM (OlzlW)

75 I like stuffed peppers, but I prefer stuffed zucchini. We had it last night.
Posted by: jix at September 13, 2026 05:01 PM

Stuffed zucchini is also a thing. Eggplants, too.

Posted by: RedMindBlueState at September 13, 2026 05:03 PM (84gkw)

76 Stateless, I must admit some jealousy of the food haul. Not enough to trade countries, but...

Posted by: RandomDave (if you can spare a bit, please click!) at September 13, 2026 05:04 PM (aJQbY)

77 I've never had any bourbon that tasted like chocolate. Possibly because I never expected it to taste like chocolate, much less golden raisins.

Posted by: fd at September 13, 2026 05:04 PM (MWfyi)

78 >>If only we could ameliorate this unfortunate peccadillo of dissing maple syrup on French Toast, he might possibly graduate into being a sterling chap!

When my folks had their farm in Vermont they had an agreement with a local farmer to allow him to tap their maples in exchange for some of his final product.

Fall Sunday mornings my dad would make waffles with sausage from a local farmer and of course maple syrup everywhere. I've already been to heaven.

Posted by: JackStraw at September 13, 2026 05:04 PM (viF8m)

79 Blending bourbon is how you ruin bourbon. Seagrams did this already when they owned Four Roses. The fuckers.

Keep it neat, keep it safe.

Posted by: Mark Andrew Edwards, Buy ammo at September 13, 2026 05:05 PM (xcxpd)

80 To be honest I don't leave bourbon in my mouth long enough to savor the flavor.

I've had some hat were pretty smooth that I could slow down with but generally it's a down the hatch kinda thing for me.

Posted by: SpeakingOf at September 13, 2026 05:06 PM (6ydKt)

81
Food adjacent-

I saw a guy yesterday eating a hamburger as his Tesla Y L(?) drove him (I assume) on the tollway yesterday.

Kinda neat.

I more or less assume all cars/trucks will have that ability in 5 years or less.

You'll even be able to eat your French Toast with Maple Syrup with knife and fork as you speed along the highways and byways of America.

Posted by: naturalfake at September 13, 2026 05:07 PM (iJfKG)

82 You people give CBD a hard time about maple syrup, but I prefer to think he is misguided, like people who prefer Ginger and 9mm.

Posted by: fd at September 13, 2026 05:07 PM (MWfyi)

83 >>But they looked spectacular in the video!

Heh, yeah, except for those obvious trailer trash "recipes" where they get out a big aluminum pan and make a casserole by layering things like chicken nuggets, Velveeta, onion rings, salsa, and then corn flakes + 2 sticks of butter!

*I made that up, but you know those ghastly reels. . .

Posted by: Lizzy at September 13, 2026 05:07 PM (rOKnE)

84 I agree about your vodka comment with one exception. I recently discovered Kástra Elión Greek vodka with olives. Ice cold with smoked salmon is divine.

Posted by: jix at September 13, 2026 05:08 PM (y687V)

85 I can tell the difference between top shelf vodka and...not. But I can't tell mid-tier apart from cheap.

A really good vodka has a subtle flavor and a viscosity to it, not to say oiliness.

Posted by: Mark Andrew Edwards, Buy ammo at September 13, 2026 05:08 PM (xcxpd)

86 82 You people give CBD a hard time about maple syrup, but I prefer to think he is misguided, like people who prefer Ginger and 9mm.
Posted by: fd at September 13, 2026 05:07 PM (MWfyi)

Hey! I resemble that remark....

I just shoot 9mm faster. If I have to run a Dicken drill, my .45 groups and times are way worse than with any of my 9mm hole punchers.

Posted by: Mark Andrew Edwards, Buy ammo at September 13, 2026 05:10 PM (xcxpd)

87 My mom, before she passed, was making eggplant fries for several years.

Cut them like french fries and fry them up in a skillet.
They'd were rather good, if you like the taste of eggplant, that is.

Posted by: SpeakingOf at September 13, 2026 05:10 PM (6ydKt)

88 as for Ginger....rowr. Damn fine body on that girl. Damn fine.

Personality, I'm a Mary Ann man. But for messing up some sheets, Ginger any day.

Posted by: Mark Andrew Edwards, Buy ammo at September 13, 2026 05:11 PM (xcxpd)

89 56 Something like Tito's is just fine.
****

Tito's is harsh and will come through if you're making something light flavored.
Posted by: clarence at September 13, 2026 04:47 PM (zRghv)

I use Tito's for spaghetti alla vodka for just that reason.

Posted by: jix at September 13, 2026 05:11 PM (y687V)

90 Fall Sunday mornings my dad would make waffles with sausage from a local farmer and of course maple syrup everywhere. I've already been to heaven.

Posted by: JackStraw at September 13, 2026 05:04 PM (viF8m)

Fresh is always better, isn't it?

Posted by: SpeakingOf at September 13, 2026 05:11 PM (6ydKt)

91 "A really good vodka has a subtle flavor and a viscosity to it, not to say oiliness.
Posted by: Mark Andrew Edwards"

Nyet. Some of best wodka come from aircraft.

Posted by: A Russian Airman at September 13, 2026 05:11 PM (MWfyi)

92 I'm going through a waffle phase. This morning I used a buttermilk scratch recipe. Much superior to the Krusteaz add milk and egg boxed mix.

Posted by: San Franpsycho at September 13, 2026 05:12 PM (RIvkX)

93 Got me a rocky patel lb1 and a casa dragones añejo.

....

Maybe that's more appropriate for the gun thread, not the food Thread.....

Posted by: Warai-otoko at September 13, 2026 05:12 PM (Ot/FD)

94 91 "A really good vodka has a subtle flavor and a viscosity to it, not to say oiliness.
Posted by: Mark Andrew Edwards"

Nyet. Some of best wodka come from aircraft.
Posted by: A Russian Airman at September 13, 2026 05:11 PM (MWfyi)

lol

I almost feel bad for Russians...

Posted by: Mark Andrew Edwards, Buy ammo at September 13, 2026 05:12 PM (xcxpd)

95 >>Nothing wrong with breakfast for dinner.

. . . or dinner for breakfast!

With a lot of family in town for the funeral, we had 'em all over one night for dinner. I got some prepared quiches and greek salads at Wholefoods, baked/sliced chicken breasts, and an assortment of pies. This worked well as leftovers for the next few days - quiche and/or pie for breakfast! Greek salad w/chicken for dinner.
Breakfast pie is usually only a Thanksgiving leftover treat, but it really worked for this sad time as well.

Posted by: Lizzy at September 13, 2026 05:13 PM (rOKnE)

96 Sure, MAE. Save it for the gun thread.

Posted by: fd at September 13, 2026 05:13 PM (MWfyi)

97 Titos is for you want to know you're drinking vodka.

I like it all the same.

Posted by: Warai-otoko at September 13, 2026 05:13 PM (Ot/FD)

98 chicken nuggets, Velveeta, onion rings, salsa, and then corn flakes + 2 sticks of butter!
---

That might not be too bad, actually. Saturate the corn flakes with the butter, along with garlic/salt/onion/etc, and brown at the very end under the boiler, for a little cruncy garlicky goodness on top.

Making this now....

Posted by: Common Tater at September 13, 2026 05:14 PM (uozx9)

99 76 Stateless, I must admit some jealousy of the food haul. Not enough to trade countries, but...

Posted by: RandomDave (if you can spare a bit, please click!) at September 13, 2026 05:04 PM (aJQbY

I'm in a farming community and it's August, September and I love fruits and veggies and a good deal.

I did go to Costco in my part of Canada and didn't notice any price increases but my diets pretty standard. So I don't know how the trade war is affecting us yet.

By the way, you're all in a trade war with Canada.

Posted by: Stateless - Ralphy 105 years old - puppy at heart at September 13, 2026 05:14 PM (Sco7b)

100 Much superior to the Krusteaz add milk and egg boxed mix.

Posted by: San Franpsycho at September 13, 2026 05:12 PM (RIvkX)

When my mom got on a waffle kick about twenty years ago and wanted to make them once a week that's the brand she used.

Posted by: SpeakingOf at September 13, 2026 05:15 PM (6ydKt)

101 I sure served some meatballs.

Posted by: Deshaun Watson at September 13, 2026 05:15 PM (88C+u)

102 Swedish meatballs for dinner tonight. By the next food thread, god only knows how many nasty Icelandic foods I’ll have eaten. I’ll eat anything but my mom and SiL are very unadventurous eaters.

Posted by: Elric the Blade at September 13, 2026 05:15 PM (FBc7c)

103 >>Making this now....
Posted by: Common Tater

Should toss in some tater tots!!

Posted by: Lizzy at September 13, 2026 05:15 PM (rOKnE)

104 >>Fresh is always better, isn't it?

Indescribably better.

Honestly, it helps to eat maple syrup when you are sitting in the mountains.

Also great, baked brie with maple syrup and pecans.

I'm gonna need a moment. I feel a Homer coming on.

Posted by: JackStraw at September 13, 2026 05:16 PM (viF8m)

105 There was a rick house (where Bourbon barrels are aged) that suffered a structural failure a couple years ago. IOW, it collapsed. Well, part of it did. These rick houses are 3, 4, sometimes 5 stories.

Millions of gallons of aging Bourbon flowed into a nearby stream. It was considered a hazmat scene.

But there are rumors of some bootleg Bourbon that was "harvested" from that spill.

Posted by: Martini Farmer at September 13, 2026 05:16 PM (2Cry5)

106 I've never had a problem driving myself down the freeway as i eat a cheeseburger and fries.

And i used to drive stick, too

Posted by: Warai-otoko at September 13, 2026 05:16 PM (Ot/FD)

107
I've never had any bourbon that tasted like chocolate. Possibly because I never expected it to taste like chocolate, much less golden raisins.
Posted by: fd at September 13, 2026 05:04 PM (MWfyi)

If you'd like to try a whiskey with definite chocolate/cocao tones in its taste.

Try Balcones Texas Rye Cask Strength.

You can also use it to make a sort of dessert manhattan with a shake of Cherry Bitters.

Posted by: naturalfake at September 13, 2026 05:17 PM (iJfKG)

108 Breakfast pie is usually only a Thanksgiving leftover treat, but it really worked for this sad time as well.

Posted by: Lizzy at September 13, 2026 05:13 PM (rOKnE)

I like a good quiche, especially the savory, meaty, cheesesy kind.

Posted by: SpeakingOf at September 13, 2026 05:17 PM (6ydKt)

109 You'll even be able to eat your French Toast with Maple Syrup with knife and fork as you speed along the highways and byways of America.

We have forfeited any claim to be a serious nation and will deserve whatever we eventually get.

Posted by: Oddbob at September 13, 2026 05:17 PM (vTZFs)

110 Fast Facts: Kentucky Boy
It marries Woodford Reserve Double Oaked, Old Forester Birthday Bourbon, and King of Kentucky. It’s a non-age-stated whiskey, and the exact proportions of the blend remain undisclosed.
Posted by: SpeakingOf

WRDO: $50/bottle
OFBB: several hundred/bottle
KoK: more than OFBB

So I'd say the "exact proportions" will line up with a Churchill martini; pour the gin (Woodford) while looking longingly at the vermouth (OFBB & KoK).

Posted by: mikeski at September 13, 2026 05:19 PM (VHUov)

111 We have forfeited any claim to be a serious nation and will deserve whatever we eventually get.

Posted by: Oddbob at September 13, 2026 05:17 PM (vTZFs)

And let's not even get into TikTok.

Posted by: SpeakingOf at September 13, 2026 05:19 PM (6ydKt)

112 Millions of gallons of aging Bourbon flowed into a nearby stream. It was considered a hazmat scene.

Posted by: Martini Farmer

The rick house, just letting it all hang out.

Posted by: Biff Pocoroba at September 13, 2026 05:20 PM (XvL8K)

113 ‘ This makes me suspicious that it is a marketing ploy rather than an honest attempt at making something special.’

Total marketing gimmick, as sadly much of modern whisky marketing is. A lot of whisky is blended, so this might be pretty good, but blending is for the lower market and generally dulls the flavor.

I shudder to think of what my 3 fav single-malts all mixed together would taste like. No way would he be better than any one of the three by itself.

Posted by: Elric the Blade at September 13, 2026 05:21 PM (FBc7c)

114 A waffle maker in a Tesla is doable. There has to be coffee too. I'm not sure about the bacon.

Posted by: fd at September 13, 2026 05:21 PM (MWfyi)

115 The rick house, just letting it all hang out.
Posted by: Biff Pocoroba at September 13, 2026 05:20 PM (XvL8K)

She mighty mighty.

Posted by: Warai-otoko at September 13, 2026 05:21 PM (Ot/FD)

116 I can definitely tell the differences in vodka... Cheap stuff has a harsh taste... Costco has a good French vodka for 23 dollars for the big one... Of course we are primarily vodka/Gin drinkers.. No Bourbon or whiskey... Occasional Brandy

Posted by: San Francisco/Los Angeles at September 13, 2026 05:22 PM (+gK6I)

117 > I've never had a problem driving myself down the freeway as i eat a cheeseburger and fries.

And i used to drive stick, too
Posted by: Warai-otoko
-------------
Left out smoking a joint and cradling a beer between your legs.

Not that I'd know anything about that.

Posted by: Martini Farmer at September 13, 2026 05:23 PM (2Cry5)

118 >>Millions of gallons of aging Bourbon flowed into a nearby stream. It was considered a hazmat scene.

Cocaine Bear vs. Bourbon Bobcat?

Posted by: Lizzy at September 13, 2026 05:23 PM (rOKnE)

119 Mythbusters did a whole thing about "can cheap vodka be made better by carbon filtering." Not being a vodka drinker, I don't remember the outcome.

Posted by: Oddbob at September 13, 2026 05:23 PM (vTZFs)

120 Sounds like what my kids used to do at the drink fountain and mix Coke, Mountain Dew, and Fanta Orange.

Posted by: fd at September 13, 2026 05:23 PM (MWfyi)

121 Suspected best vodka would be like better Scotch but never had expensive vodka

Posted by: Skip at September 13, 2026 05:24 PM (Ia/+0)

122 You'll even be able to eat your French Toast with Maple Syrup with knife and fork as you speed along the highways and byways of America.

Posted by: naturalfake at September 13, 2026 05:07 PM (iJfKG)

I see you've never tried Burger King's French Toast Sticks which come with a handy dandy container of maple syrup you just dip the sticks in and you just roll along, no muss, no fuss.

Posted by: SpeakingOf at September 13, 2026 05:24 PM (6ydKt)

123 Something like Tito's is just fine.
****

Tito's is harsh and will come through if you're making something light flavored.
Posted by: clarence at September 13, 2026 04:47 PM (zRghv)

I buy the cheapest bottom-shelf vodka I can find. Since my main use for is to mix Caesars, the flavor of the vodka is lost in the mix. Maybe a vodka tonic, or vodka and Coke if the rum has gone dry.

Posted by: Alberta Oil Peon at September 13, 2026 05:24 PM (1z8ji)

124 Left out smoking a joint and cradling a beer between your legs.

Not that I'd know anything about that.
Posted by: Martini Farmer at September 13, 2026 05:23 PM (2Cry5)

Coming home from a long shift with a J and a road soda...

Posted by: Warai-otoko at September 13, 2026 05:25 PM (Ot/FD)

125 Left out smoking a joint and cradling a beer between your legs.

Not that I'd know anything about that.

Posted by: Martini Farmer at September 13, 2026 05:23 PM (2Cry5)

They made pipes and one-hitters for a reason, guys.

Posted by: SpeakingOf at September 13, 2026 05:25 PM (6ydKt)

126 Something like Tito's is just fine.
****

Tito's is harsh and will come through if you're making something light flavored.
Posted by: clarence at September 13, 2026 04:47 PM (zRghv)

I use Tito's for spaghetti alla vodka for just that reason.
Posted by: jix at September 13, 2026 05:11 PM (y687V)

Well, that's the thing. Most vodka drinkers don't like the taste of alcohol. If they could, they would drink distilled water.

As a general rule I mix cocktails and one thing I like is a base alcohol that can stand up to the cocktails making process and make it's presence known.

That's why I have no use for "smooth" tequilas, and would rather have a full-flavor "harsh" tequila that won't wilt in a margarita.

Posted by: naturalfake at September 13, 2026 05:26 PM (iJfKG)

127 120 Sounds like what my kids used to do at the drink fountain and mix Coke, Mountain Dew, and Fanta Orange.

Posted by: fd at September 13, 2026 05:23 PM (MWfyi)

Yea, it was a thing at the multi-flavor fountains.
Fill it up with everything on tap.
The drink is called a 'Suicide'.

Posted by: SpeakingOf at September 13, 2026 05:27 PM (6ydKt)

128 >>"can cheap vodka be made better by carbon filtering."

How about Herkimer diamonds?

Launched in 2008, our original Crystal Head Vodka is crafted from locally sourced Canadian corn. It is distilled four times into a neutral grain spirit and blended with pristine water from Newfoundland, Canada. The vodka is filtered seven times, of which three are through layers of semi-precious crystals known as Herkimer diamonds. . .

*Herkimer Quartz Diamond is a type of Quartz found in Herkimer, New York.

Posted by: Lizzy at September 13, 2026 05:27 PM (rOKnE)

129 I drank vodka in Russia because that's all there was.

Vodka is an ingredient, not a drink.

Posted by: San Franpsycho at September 13, 2026 05:27 PM (RIvkX)

130 Stuffed zucchini is also a thing. Eggplants, too.
Posted by: RedMindBlueState at September 13, 2026 05:03 PM (84gkw)

My mother used to make stuffed vegetable marrow. That is a long, pale bland-tasting squash that takes on the flavor of whatever it is stuffed with. It was great. I can't remember having ever seen it in stores lately.

Posted by: Alberta Oil Peon at September 13, 2026 05:28 PM (1z8ji)

131 Svedka is a cheap but good vodka for mixed drinks. It’s got a ‘clean’ taste that is very similar to the much more expensive Grey Goose.

Posted by: Elric the Blade at September 13, 2026 05:28 PM (FBc7c)

132 "No I don't, Officer."
/said while expelling zero breath

Posted by: San Franpsycho at September 13, 2026 05:29 PM (RIvkX)

133 Try Balcones Texas Rye Cask Strength.

I had their cask strength single malt and it was too hot for me. I had to add so much water that it hurt the taste. I'll go back to Texas 1 for my next Balcones.

Posted by: Oddbob at September 13, 2026 05:29 PM (vTZFs)

134 129 I drank vodka in Russia because that's all there was.

Vodka is an ingredient, not a drink.
Posted by: San Franpsycho at September 13, 2026 05:27 PM (RIvkX)
——

The Russians just wanna get drunk. They’d drink battery acid if that got them hammered faster than vodka.

Posted by: Elric the Blade at September 13, 2026 05:30 PM (FBc7c)

135 119 Mythbusters did a whole thing about "can cheap vodka be made better by carbon filtering." Not being a vodka drinker, I don't remember the outcome.

Posted by: Oddbob at September 13, 2026 05:23 PM (vTZFs)

I remember that episode. If I recall correctly it will improve the lower quality brands but it will never turn it into a top shelf brand.

Posted by: Stateless - Ralphy 105 years old - puppy at heart at September 13, 2026 05:30 PM (Sco7b)

136 We've been sticking to new Amsterdam for our daily driver vodka. No complaints.

Posted by: Warai-otoko at September 13, 2026 05:30 PM (Ot/FD)

137 Bunch of degenerate drug addicts hanging out here and you all let ace slander me and never had my back.

Ok. Pepperidge Farm isn't the only one that remembers.

Posted by: JackStraw at September 13, 2026 05:31 PM (viF8m)

138 When it's 40 below zero outside for five months, a little alcohol almost becomes a necessity, I''d imagine.

Posted by: SpeakingOf at September 13, 2026 05:31 PM (6ydKt)

139 It's ok Jackstraw we know you didn't inhale.

Posted by: fd at September 13, 2026 05:32 PM (MWfyi)

140 The last couple weeks, we made a maple smoked pastrami and pork butt burnt ends. I need to practice a bit more on the burnt ends, they were good, but not quite tender yet.

We make vanilla extracts and limoncello, and often use vodka as the base. We like the Smirnoff brand. It’s decent quality, readily available in a variety of sizes, and reasonably priced. It also makes a decent Russian cocktail of various types. I like the nutty Russian. It’s a White Russian with a couple ounces of a nut liqueur, like Frangelico or Amaretto.

Posted by: Advo at September 13, 2026 05:32 PM (jO4mz)

141 I remember that episode. If I recall correctly it will improve the lower quality brands but it will never turn it into a top shelf brand.

Posted by: Stateless - Ralphy 105 years old - puppy at heart at September 13, 2026 05:30 PM (Sco7b)
====
Much like social contagion among youth. The bad ones do not become better. The good ones go bad instead.

Posted by: San Franpsycho at September 13, 2026 05:33 PM (RIvkX)

142 I splurged on a bottle of Red Breast 18 for Labor Day. I’m not generally a fan of Irish whisky, but hell yea RB18 is good. Very flavorful and complex.

Posted by: Elric the Blade at September 13, 2026 05:33 PM (FBc7c)

143 The truth is an absolute defense against slander, Jack.

Posted by: Warai-otoko at September 13, 2026 05:33 PM (Ot/FD)

144 The vodka is filtered seven times, of which three are through layers of semi-precious crystals known as Herkimer diamonds. . .

*Herkimer Quartz Diamond is a type of Quartz found in Herkimer, New York.

Again, not a vodka drinker but that rings all my BS alarms. Perhaps AOP can inform us on the porosity of quartz but my hunch is "just about nil."

Posted by: Oddbob at September 13, 2026 05:34 PM (vTZFs)

145 The vodka is filtered seven times, of which three are through layers of semi-precious crystals known as Herkimer diamonds. . .

*Herkimer Quartz Diamond is a type of Quartz found in Herkimer, New York.
Posted by: Lizzy at September 13, 2026 05:27 PM (rOKnE)

So, a sand filter. As found in many water treatment plants.

Hype.

Posted by: Alberta Oil Peon at September 13, 2026 05:34 PM (1z8ji)

146 "No I don't, Officer."
/said while expelling zero breath
Posted by: San Franpsycho
__________

A buddy got out of a DUI by volunteering for a blood test, but then refusing to sign the hospital's consent form for the blood draw (which was not a refusal to take the test). All of that took considerable time (transport to the hospital/wrangling over the consent terms), and by the time they then got a breath test, he passed.

Posted by: Biff Pocoroba at September 13, 2026 05:34 PM (XvL8K)

147 "Craft" Vodka seems.... oxymoronic.

Seriously.

Posted by: Martini Farmer at September 13, 2026 05:34 PM (2Cry5)

148 By the way, you're all in a trade war with Canada.
Posted by: Stateless - Ralphy 105 years old - puppy at heart at September 13, 2026 05:14 PM (Sco7b)

I wonder who will flinch first? The Canadians, the Iranians, the US or the French? Including the French keeps it on topic for the food thread.

Posted by: Pete Bog at September 13, 2026 05:35 PM (qQfd5)

149 Bunch of degenerate drug addicts hanging out here and you all let ace slander me and never had my back.

Ok. Pepperidge Farm isn't the only one that remembers.
Posted by: JackStraw at September 13, 2026 05:31 PM (viF8m)
======
Counting on short-term memory loss.

Posted by: San Franpsycho at September 13, 2026 05:35 PM (RIvkX)

150 I could taste the alchohol in the screwdriver I had once. I dislike the taste, although not enough to refuse to finish it. I have just never felt the attraction. I'd rather deal with my frustrations other ways.

Posted by: RandomDave (if you can spare a bit, please click!) at September 13, 2026 05:35 PM (aJQbY)

151 Look up Betty Crocker Deep Dish Taco Squares. My family loves this dish, and the recipe is very flexible. I have made it with ground beef, steak and chicken. I have made it Mexican style with taco seasoning, and Italian style with Italian seasonings.

It is easy to make and everybody in my family loves it.

Posted by: Eric at September 13, 2026 05:35 PM (6VHHP)

152 So, a sand filter. As found in many water treatment plants.

Hype.
Posted by: Alberta Oil Peon at September 13, 2026 05:34 PM (1z8ji)

Triple filtering through the same media doesn't buy you a whole heck of a lot except the ability to say "it's triple filtered!"

Especially after it's already been distilled.

(Wash yo tanks, bro.)

Posted by: Warai-otoko at September 13, 2026 05:36 PM (Ot/FD)

153 These fancy-schmancy bourbon marketing moves leave me cold. I like the basic Old Forester just fine. It's a good value at 30 bucks at our state controlled booze emporia, which is a good value. My other two favorites, Bowman Brothers and Wild Turkey 101, are about the same price. I've tried more expensive bourbons and they just aren't better enough to deserve the extra bucks.

I do have a confession. I have come to prefer rye to bourbon. Pikesville 110 proof is my favorite and worth the fifty dollar price. Wild Turkey 101 rye and Sazarac 6 year rye are tasty and almost half the price.

Posted by: JTB at September 13, 2026 05:37 PM (yTvNw)

154 147 "Craft" Vodka seems.... oxymoronic.

Seriously.
Posted by: Martini Farmer at September 13, 2026 05:34 PM (2Cry5)

Kraft vodka is just cheesy.

Posted by: Warai-otoko at September 13, 2026 05:37 PM (Ot/FD)

155 The one time I really should have been arrested by a state trooper for possession I talked my out of it but he made me dump the stash. That was a sad day on the New Jersey Turnpike.

Posted by: San Franpsycho at September 13, 2026 05:38 PM (RIvkX)

156 I recommend that everyone make them from their BBQ'd brisket leftovers.
You're welcome!
Posted by: naturalfake at September 13, 2026 04:40 PM

This assumes those exist. Brisket, moar brisket, brisket sandwiches, brisket, brisket sandwiches.

What are these leftovers of which you speak?

Posted by: Duncanthrax at September 13, 2026 05:38 PM (0sNs1)

157 I splurged on a bottle of Red Breast 18 for Labor Day. I’m not generally a fan of Irish whisky, but hell yea RB18 is good. Very flavorful and complex.
Posted by: Elric the Blade at September 13, 2026 05:33 PM (FBc7c)

Yes, yes, yes. On the Red Breast 18

But, IMHO the Red Breast Cask Strength 12 is even better.

Also Blue Spot is pure delight.

Posted by: naturalfake at September 13, 2026 05:38 PM (iJfKG)

158 147 "Craft" Vodka seems.... oxymoronic.

Seriously.
Posted by: Martini Farmer at September 13, 2026 05:34 PM (2Cry5)
——

Marketing gimmick. But so is so much of everything today. I’m 100% convinced that one of the top ‘influencer’ clowns could promote a new brand of vodka from fermented human urine and idiots would line up to buy it.

Posted by: Elric the Blade at September 13, 2026 05:39 PM (FBc7c)

159 Well, late lunch break is over. Back to the salt mines. My dune buggy body tub is now securely bolted to the floor pan, with all the bolts moderately tightened. It will come off again for paint, but the task at hand is to make all the other parts fit. Fuel tank, steering column, lights, windshield, etc.

Posted by: Alberta Oil Peon at September 13, 2026 05:40 PM (1z8ji)

160 vodka from fermented human urine and idiots would line up to buy it.
Posted by: Elric the Blade at September 13, 2026 05:39 PM (FBc7c)

Didn't Isaac Newton do that or something?

Posted by: Warai-otoko at September 13, 2026 05:40 PM (Ot/FD)

161 Home from teaching and my own work out. I am making birria chicken enchiladas this evening.

Posted by: Piper at September 13, 2026 05:41 PM (ZdaMQ)

162 I buy the cheapest bottom-shelf vodka I can find. Posted by: Alberta Oil Peon at September 13, 2026 05:24 PM

What, Valu-Rite's too good for you ?????

Posted by: Duncanthrax at September 13, 2026 05:42 PM (0sNs1)

163 Betty Crocker Deep Dish Taco Squares
=====
Not allowed to have Bisquick the Krusteaz was a big scene.

Maybe polenta on the bottom.

Posted by: San Franpsycho at September 13, 2026 05:42 PM (RIvkX)

164
Home from teaching and my own work out. I am making birria chicken enchiladas this evening.
Posted by: Piper at September 13, 2026 05:41 PM (ZdaMQ)

That sounds good.

Recipe, por favor!

Posted by: naturalfake at September 13, 2026 05:42 PM (iJfKG)

165 So, a sand filter. As found in many water treatment plants.

Don't sand filters (and I'm relying on some limited aquarium hobby experience here) work by exposing nitrogenous compounds to the bacteria living on the sand's high surface area? Nothing in that process sounds remotely applicable to alcoholic beverage production.

Posted by: Oddbob at September 13, 2026 05:43 PM (vTZFs)

166 My dune buggy body tub is now securely bolted to the floor pan, with all the bolts moderately tightened. It will come off again for paint, but the task at hand is to make all the other parts fit. Fuel tank, steering column, lights, windshield, etc.
Posted by: Alberta Oil Peon at September 13, 2026 05:40 PM (1z8ji)
=====

So its a time machine?

Posted by: San Franpsycho at September 13, 2026 05:43 PM (RIvkX)

167 I'm doing a stuffed chicken in an enameled dutch oven. Roasted sweet potatoes. Broccoli in some form or another, haven't decided.

Posted by: Warai-otoko at September 13, 2026 05:43 PM (Ot/FD)

168 vodka from fermented human urine and idiots would line up to buy it.
Posted by: Elric the Blade at September 13, 2026 05:39 PM

Make it cow urine, I'm down for a bottle.

Posted by: zombie Mahatma G. at September 13, 2026 05:43 PM (0sNs1)

169 So its a time machine?
Posted by: San Franpsycho at September 13, 2026 05:43 PM

All the best bloggers have them.

Posted by: Duncanthrax at September 13, 2026 05:45 PM (0sNs1)

170 >>Well, late lunch break is over. Back to the salt mines. My dune buggy body tub is now securely bolted to the floor pan, with all the bolts moderately tightened. It will come off again for paint, but the task at hand is to make all the other parts fit. Fuel tank, steering column, lights, windshield, etc.

You gotta post some pics. A good buddy of mine in high school had a dune buggy. I loved that thing.

Posted by: JackStraw at September 13, 2026 05:45 PM (viF8m)

171 I do have some tomatoes that split on the vine, was thinking of fermenting the seeds for storage. Not exactly culinary. Culinary adjacent, i guess.

Posted by: Warai-otoko at September 13, 2026 05:45 PM (Ot/FD)

172 By the way, you're all in a trade war with Canada.
Posted by: Stateless - Ralphy 105 years old - puppy at heart at September 13, 2026 05:14 PM (Sco7b)

I wonder who will flinch first? The Canadians, the Iranians, the US or the French? Including the French keeps it on topic for the food thread.
Posted by: Pete Bog at September 13, 2026 05:35 PM (qQfd5)
========

Canadians want back to the good ol' grifting days, which they aren't going to get again. Ever. First, they picked the PRC Devil, allowing PRC police monitoring stations on Canadian soil. It was recently discovered that Chy-na gave the Persians satellite targeting data for the ballistic missile strike in Jordan that killed three Americans. So, Canada's status? Speed bump.

The Iranians are launching their pre-midterm elections doom and gloom offensive. Like a Billy Mays commercial - everything must go! No gas left in the tank when the elections are over. Bigger speed bump.

Posted by: mrp at September 13, 2026 05:47 PM (rj6Yv)

173 > Home from teaching and my own work out. I am making birria chicken enchiladas this evening.
Posted by: Piper
------------
Birria tacos rule. Just sayin'.

You can do more shots of Tequila with them. (takes more time between batches)

Posted by: Martini Farmer at September 13, 2026 05:47 PM (2Cry5)

174 I'm gonna need a moment. I feel a Homer coming on.
****

Glazed eyes, slack jaw, drooling?

Posted by: clarence at September 13, 2026 05:48 PM (zRghv)

175 I do have a confession. I have come to prefer rye to bourbon. Pikesville 110 proof is my favorite and worth the fifty dollar price. Wild Turkey 101 rye and Sazarac 6 year rye are tasty and almost half the price.
Posted by: JTB at September 13, 2026 05:37 PM (yTvNw)

Same. Wild Turkey 101 rye is my standard.

Seems my kidneys aren't functioning as well as they used to, so I've quit drinking, though. This thread is really making me want a little glass.

Posted by: Dash my lace wigs! at September 13, 2026 05:48 PM (CjHsb)

176 That was pretty. Hell of a throw.

Posted by: JackStraw at September 13, 2026 05:48 PM (viF8m)

177 You can do more shots of Tequila with them. (takes more time between batches)
Posted by: Martini Farmer at September 13, 2026 05:47 PM (2Cry5)

I hate tequila.. Husband is a fan.. Only the "good" ones which to me in tequila doesn't exist

Posted by: San Francisco/Los Angeles at September 13, 2026 05:49 PM (+gK6I)

178 >>Glazed eyes, slack jaw, drooling?

And the inaudible moaning.

Posted by: JackStraw at September 13, 2026 05:50 PM (viF8m)

179 Recently refound a partial bottle of vodka from making vanilla a year ago. Think should save it for those winter snow shoveling

Posted by: Skip at September 13, 2026 05:51 PM (Ia/+0)

180 Glazed eyes, slack jaw, drooling?
And the inaudible moaning.
Posted by: JackStraw at September 13, 2026 05:50 PM

The Paolo, he has, how you say, seen this many times. He tries to slip out quietly.

Posted by: Paolo at September 13, 2026 05:52 PM (0sNs1)

181 I love stuffed peppers. The better way to make them is not to parboil the peppers. Just cut the tops off, set them in a deep baking dish, fill with what you like (mine usually are cooked ground beef and onions, sometimes other veggies if they are on hand such as mushrooms, flavor with salt and pepper and the herbs and spices you like, and we add tomato sauce. No rice. Cover tightly and bake at 350 around 45 minutes, then uncover and add a bunch of cheese and pop bake into the oven until it melts.

The peppers are perfectly tender but not at all mushy. And it's a hearty meal.

Posted by: bluebell at September 13, 2026 05:52 PM (ek8iC)

182 I thought I would substitute cake flour for all-purpose to make chocolate crepes today.
They came out beautifully thin and chocolatey with the consistency of one of the round rubber sink stoppers. Fail. I'll let them get stale and use them for clay pigeons.

Posted by: Ben Had at September 13, 2026 05:52 PM (E0Et6)

183 Broccoli in some form or another, haven't decided.
Posted by: Warai-otoko at September 13, 2026 05:43 PM (Ot/FD)
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Since you already have the oven going, just roast it! Make it easy on yourself.

Posted by: bluebell at September 13, 2026 05:54 PM (ek8iC)

184 LOL, Ben Had. Way to let nothing go to waste!

Posted by: Dash my lace wigs! at September 13, 2026 05:54 PM (CjHsb)

185 Apparently not everyone wants to hold Omar accountable for her many fraudulent activities. Note: there are three republicans and three democrats on this committee.

Greg @mrrockywater
5h
The Office of Congressional Conduct voted 5 to 1 to suspend the investigation into Ilhan Omar's financial discloser's stating her net value had increased by $6 to $30 million dollars.

Posted by: IrishEi?! at September 13, 2026 05:54 PM (3ImbR)

186 171 I do have some tomatoes that split on the vine, was thinking of fermenting the seeds for storage. Not exactly culinary. Culinary adjacent, i guess.
Posted by: Warai-otoko at September 13, 2026 05:45 PM (Ot/FD)

Several of my friends tomatoes that I have here are like that. I've been eating them anyways. Cut them up, salt and they've been fine.

But apparently my friends freezes the tomatoes and turns them into paste or something. I forget what. Something edible for her family.

It's just me so I'm MUCH less picky...

Posted by: Stateless - Ralphy - 105 years old! Puppy at heart! at September 13, 2026 05:55 PM (Sco7b)

187 81 I love stuffed peppers. The better way to make them is not to parboil the peppers. Just cut the tops off, set them in a deep baking dish, fill with what you like (mine usually are cooked ground beef and onions, sometimes other veggies if they are on hand such as mushrooms, flavor with salt and pepper and the herbs and spices you like, and we add tomato sauce. No rice. Cover tightly and bake at 350 around 45 minutes, then uncover and add a bunch of cheese and pop bake into the oven until it melts.

The peppers are perfectly tender but not at all mushy. And it's a hearty meal.
Posted by: bluebell at September 13, 2026 05:52 PM (ek8iC)
—-

That’s old school. This exact recipe was on every Italian restaurant menu when I was a kid. My g-mom used to make it too, albeit with rice. I’ve not seen it on a menu in decades.

Posted by: Elric the Blade at September 13, 2026 05:56 PM (FBc7c)

188 I thought I would substitute cake flour for all-purpose to make chocolate crepes today.
They came out beautifully thin and chocolatey with the consistency of one of the round rubber sink stoppers. Fail. I'll let them get stale and use them for clay pigeons.
Posted by: Ben Had at September 13, 2026 05:52 PM

Not enough gluten in the flour. Touch the all-purpose flour, and say "You're it!"

Gluten tag!

Posted by: Duncanthrax at September 13, 2026 05:56 PM (0sNs1)

189 Regarding stuffed peppers, I brush the interior of the pepper with a bit of oil, stuff, and bake. The oil cooks the pepper while imparting extra richness to the stuffing. Frozen cod cakes, thawed, makes great stuffed red peppers, BTW...

Posted by: Joe Kidd at September 13, 2026 05:56 PM (nbLIj)

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