Food Thread: Pâté, Sweet Tea, And Cheese Puffs? Two Out Of Three Ain't Bad!

That is called Oyakodon, and it's a very simple dish that lots of different food cultures make, or at least their version of it. Some sort of flavored protein (in this case it is chicken simmered in dashi), eggs, onions or some other aromatic, and starch. This is obviously rice, but potatoes or pasta or beans will work.

It's delicious, and one of my favorite simple meals. But as I said, lots of other countries make something like it. America's Hash & Eggs works just fine for me. Eggs in Purgatory (Italy), or Shakshuka (Mediterranean), etc. Hell, I guess Chinese fried rice falls into this category. And Chilaquiles.

Maybe it's just a "whatever leftovers we have goes into the skillet" sort of dish, but I like them all!

[What? Life intrudes? How dare it! The Food Thread^TM will be a little light today, since I have been busy eating and drinking as research for future additions!]

******
What am I drinking? Burgundies. The entire region let me down a few weeks ago, as a friend who for some perverse and disturbing reason likes Bordeauxs, competed with me and won. The Burgundy I chose was crap. Flat, boring, thin. Thoroughly insipid. His Bordeauxs were simply better. And that really pissed me off, because he won't let me forget it.

So I figured I had to see if they can redeem themselves, and what better way to do that than take a very fast and comfortable train (thank you French taxpayers!) to the heart of the region.

And hopefully I will find good examples of their wines, which are notoriously difficult to make, and painfully expensive sometimes. I won't be drinking DRC wines (four figures is common), but rather the off-the-beaten-path wines that should be wonderful. I hope.

******
What am I eating? Oeuf en meurette is definitely on the menu. Eggs poached in red wine, with thick bacon, mushrooms and shallots. Yeah, sounds awful.

And Gougères, which are nothing more than cheese puffs. But that isn't a bad thing!

And I will probably have a lot of Kir, which is white wine with a splash of crème de cassis, or black current liquor, which is a specialty of the region.

******

Sweet Tea is weird. There...I said it! There was a discussion in Friday's Art Thread about it, and there didn't seem to be much support for it, which makes perfect sense to me. If I want to eat that much sugar I'll just buy...you know...candy!

******
Yes, it is a NY Times link, and for that I apologize. But in my defense it is a solid recipe by one of their most famous food writers. Craig Claiborne knew his stuff, and this is an excellent recipe for Pâté de Campagne. Too many recipes add all sorts of extraneous spices, but the original dish is simple, and Claiborne keeps it that way!

I visited some cooking shops with friends a few weeks ago, and they sold special molds for these sorts of pâtés. Tempting, but ultimately silly for the home cook. Unless you want to make the pâté wrapped in a flaky crust, but that adds complexity to a simple dish. It is mighty tasty though!

See? I am convincing myself to buy one of those baking molds!

******

Uh...what?

That is an apparently well-regarded restaurant in a great little neighborhood called "Shepherd Market" in London's Mayfair.

No, I didn't try it. There is a very nice pub a few doors up the street that served a solid Sunday Roast!

******
I thought France would have good garlic, but the Frogs seem to have the same problem we have in the U.S. At least they don't import filthy garlic from China. Pork is great here, but no game, so send all of your extra antelope to: cbd dot aoshq at gmail dot com.

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

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

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

Posted by: CBD at 04:00 PM

Comments

(Jump to bottom of comments)

1 le fil de la cuisine

Posted by: Skip at July 13, 2025 04:01 PM (+qU29)

2 Grilled chicken thighs w/ BBQ sauce

Posted by: Skip at July 13, 2025 04:02 PM (+qU29)

3 Good wine comes with a screw top.

Posted by: toby928 at July 13, 2025 04:02 PM (jc0TO)

4 Those eggs in the first photo look slightly undercooked.

But I'd still eat that dish.

Posted by: Additional Blond Agent, STEM Guy at July 13, 2025 04:03 PM (/HDaX)

5 The Food Thread will be a little light today, since I have been busy eating and drinking as research for future additions!

What, not 'due to the trauma or pork chop deprivation'?

Posted by: Helena Handbasket at July 13, 2025 04:04 PM (ULPxl)

6 My cousin had a bottle of Eagle Rare (made by Buffalo Trace) at the beach this past week. Very smooth and dangerous.

Posted by: toby928 at July 13, 2025 04:06 PM (jc0TO)

7 Good wine can be found in red cans labeled "COKE"

Posted by: Accomack at July 13, 2025 04:06 PM (Y6Ecf)

8 Funny there are eggs in the photo b/c that's what dinner here is tonight. I have convinced the spouse lunch on weekends is a good idea, and Mother's Hubbard's wallet is still light this month, so thanks to Trump getting eggs to $2.70/dozen and Aldi's putting pie crusts on sale for 50% off, I'm making my 1st (dairy free) Western omelette quiche (onions, bacon, peppers, mushrooms, nutritional yeast) in awhile. I'm making 2, even with only 4 to feed tonight b/c I need lunches for the week, and I love my quiches. It's the reverse of the norm - it's light, airy, and light on the stomach. Replacing cream with egg white and rice milk (and going heavier on eggs) makes this more egg pie/frittata than quiche, but you still get pie crust, and who doesn't love pie crust as the carb dinner.

Got a deal on snap peas, so doing a saute of those with some grapes and strawberries as the sides. I don't need a heavy meat meal b/c the spouse already had leftover brats for lunch, so the "must have lots of meat" push is in neutral...at least til tomorrow. It should make future weekend dinner meals for me less meat forward for the summer...

Posted by: Nova Local at July 13, 2025 04:14 PM (tOcjL)

9 Sweet tea should not be too sweet. On a hot summer day in the South it's just the thing. I understand that it has electrolytes.

Posted by: fd at July 13, 2025 04:14 PM (vFG9F)

10 Spareribs, corn on the cob and fruit salad tonight.

Posted by: Tuna at July 13, 2025 04:14 PM (lJ0H4)

11 Was bummed on my Aldi shop...something I bought for years decided to change its recipe and add whey (thus adding milk where before there was none), so I'm back to checking all labels at Aldi's again for the next few shops. I hate when there are recipe changes but no notification on the box that it's a new formulation...

Posted by: Nova Local at July 13, 2025 04:17 PM (tOcjL)

12 I think I saw that meal with leaves and raw eggs when I was camping one time.

Posted by: fd at July 13, 2025 04:18 PM (vFG9F)

13 There's a bag of slider buns laying around. My wife has the grandkids up the road getting some ice cream and visiting a park.

*eyes bottle of Bourbon*

Guess I'll do sliders tonight.

Posted by: Martini Farmer at July 13, 2025 04:18 PM (Q4IgG)

14 "And Gougères, which are nothing more than cheese puffs."

They are less than cheese puffs: no food coloring.

They look really good.

Posted by: Bombadil at July 13, 2025 04:19 PM (MX0bI)

15 Forty . . . dollars for a bottle of bourbon???? In my drinking days of the '70s and '80s, I considered a ten-dollar bottle of *anything* alcoholic to be a big splurge for celebration purposes. But of course I was not sipping or experiencing or creating a cellar, but getting a buzz (or more) on.

Posted by: Wolfus Aurelius, Dreaming of Elsewhere at July 13, 2025 04:21 PM (omVj0)

16 Polish/Mexican. Can I get a kielbasa chalupa, please.

Posted by: Ben Had at July 13, 2025 04:22 PM (HFcKg)

17 Sweet tea was a summer favorite at my grandparents' house. Her version was like something you'd put in a hummingbird feeder. No wonder we ran around the woods all night.

Posted by: PabloD at July 13, 2025 04:23 PM (o2Win)

18 Chalupa mi verga!

Posted by: Bombadil at July 13, 2025 04:25 PM (MX0bI)

19 12 year scotch seems to run $60-80

Posted by: Skip at July 13, 2025 04:25 PM (+qU29)

20 The South Koreans had eggs in salad. I forget what it was called but it was good.

Eggs in my part of Canada were $3 something for a dozen large the other day, i'm glad US prices are dropping.

Posted by: Stateless NOT HOMELESS! Mentally Improving daily - 10.08% at July 13, 2025 04:26 PM (jvJvP)

21 > Can I get a kielbasa chalupa, please.
--------
That... doesn't sound horrible, actually. I've seen some pretty weird stuff on/with kielbasa in my day.

Posted by: Martini Farmer at July 13, 2025 04:27 PM (Q4IgG)

22 Eggs. I use brown eggs and they are like the diesel variety of eggs. Always higher than the white variety.

Posted by: Ben Had at July 13, 2025 04:28 PM (HFcKg)

23 How do you say 'ripple' in French? Let's not put up any airs here, let's tap into the zeitgeist of French wine making. They probably export that shit to Spain or Germany, don't they?

Posted by: Rev. Wishbone at July 13, 2025 04:28 PM (/gTjv)

24 Rev. Wishbone, Cardboardeau.

Posted by: Ben Had at July 13, 2025 04:31 PM (HFcKg)

25 Threatened my spouse with another egg dish, shakshuka, next weekend - I love it, but he's not as big a fan of poached...especially if they look like CBD's pic. Whereas, runny is my jam...so we eat 5 minutes apart when it comes to non-quiche egg dishes...

Posted by: Nova Local at July 13, 2025 04:31 PM (tOcjL)

26 That... doesn't sound horrible, actually. I've seen some pretty weird stuff on/with kielbasa in my day.
Posted by: Martini Farmer at July 13, 2025 04:27 PM (Q4IgG)

Keilbasa and sauerkraut was the meal at my Polish Grandmother's house.

Amazing cook. As a baker, she tried. I remember some peanut butter cookies that must have been a quarter of a pound. Literally. Delicious though. Because Grandma.

Posted by: Stateless NOT HOMELESS! Mentally Improving daily - 10.08% at July 13, 2025 04:31 PM (jvJvP)

27 That is called Oyakodon, and it's a very simple dish that lots of different food cultures make, or at least their version of it. Some sort of flavored protein (in this case it is chicken simmered in dashi), eggs, onions or some other aromatic, and starch.

The Japanese have many versions of this meat-eggs-rice dish.

katsudon is made with a fried pork cutlet: katsu (pork cutlet) don (bowl)

gyuudon is made with beef: gyuu (beef) don (bowl)

oyakodon is made with chicken: oya (parent) ko (child) don (bowl).

"Parent-and-child bowl" for chicken and eggs. Ha! Kind of macabre, though.

Posted by: mikeski at July 13, 2025 04:32 PM (DgGvY)

28 I’m sure you already know this, but burgundy and Bordeaux are totally different grapes.

Red burgundy is Pinot noir, so it’s naturally lighter. Bordeaux is usually a blend with Cabernet savignon. It’s a heavier, fuller-bodied wine. I like Bordeaux.

All French wines are susceptible to weather, so read up on the better vintage years and only buy them.

Posted by: Elric the Bladiest Blade at July 13, 2025 04:33 PM (NgBDl)

29 French name for a Polish and Mexican 'Bistro'.
Can't decide if that's a hard pass or a what the hell.

Posted by: From about That Time at July 13, 2025 04:34 PM (n4GiU)

30 Elric, all wines are subject to weather. A bad Bordeaux year may be a great Tempranillo year.

Posted by: Ben Had at July 13, 2025 04:35 PM (HFcKg)

31 > Keilbasa and sauerkraut was the meal at my Polish Grandmother's house.
---------
We had pork, like boneless pork chops or riblets with sauerkraut growing up. I'm torn between that and kielbasa with 'kraut. Oh, and mashed 'taters with it.

Posted by: Martini Farmer at July 13, 2025 04:35 PM (Q4IgG)

32 How do you say 'ripple' in French? Let's not put up any airs here, let's tap into the zeitgeist of French wine making.

Posted by: Rev. Wishbone at July 13, 2025 04:28 PM (/gTjv)

My local supermarket has $4 wine. Most other products are pretty good quality, so it wouldn't surprise me that it is drinkable!

Posted by: CharlieBrown'sDildo at July 13, 2025 04:35 PM (+EgYj)

33 Polish and Mexican
Eh, what the Hell. ( opens door and goes inside)

Posted by: Skip at July 13, 2025 04:37 PM (+qU29)

34 mikeski what does donburi mean?

Posted by: vmom deport deport deport at July 13, 2025 04:37 PM (AIhUY)

35 >>>I think I saw that meal with leaves and raw eggs when I was camping one time.

Posted by: fd

>Slimey eggs, half cooked bacon and beans over a camp fire is what we call a cowboy breakfast. This fare comes with several cups of coffee strong enough to strip rust from the Studebacker parked in the back forty.

Posted by: Rev. Wishbone at July 13, 2025 04:38 PM (/gTjv)

36 Raw eggs ???!!! 🤢🤮

Posted by: runner at July 13, 2025 04:39 PM (g47mK)

37 Mariners SWEEP the Tigers!

Posted by: nurse ratched at July 13, 2025 04:39 PM (mT+6a)

38 That is called Oyakodon, and it's a very simple dish

Bourgeois foodie codswallop. More than two ingredients = not simple.

Posted by: Halfhand at July 13, 2025 04:39 PM (HOn62)

39 Elric, all wines are subject to weather. A bad Bordeaux year may be a great Tempranillo year.
Posted by: Ben Had at July 13, 2025 04:35 PM (HFcKg)
——

Well, yea. Of course. But I’ve not seen as much variation in quality between years as I have from French wines. They are worth reading up on. Spanish wines? I’ve found that almost any year will do.

Posted by: Elric the Bladiest Blade at July 13, 2025 04:40 PM (NgBDl)

40 34

Posted by: Steeldoc at July 13, 2025 04:40 PM (aasco)

41 mikeski what does donburi mean?
Posted by: vmom deport deport deport at July 13, 2025 04:37 PM (AIhUY)
——

‘Get off of my fucking lawn.’ Or “tentacle porn.’ My Japanese is rusty.

Posted by: Elric the Bladiest Blade at July 13, 2025 04:41 PM (NgBDl)

42 34 mikeski what does donburi mean?
—————

Donburi is the generic term for a rice bowl meal. Oyakodon and others are specific examples.

Posted by: Steeldoc at July 13, 2025 04:43 PM (aasco)

43 All French wines are susceptible to weather, so read up on the better vintage years and only buy them.

Posted by: Elric the Bladiest Blade at July 13, 2025 04:33 PM (NgBDl)

The French are embracing modern viticultural techniques, so their year-to-year variation is decreasing.

But warm weather wine growing countries are always going to have the advantage in consistency.

Posted by: CharlieBrown'sDildo at July 13, 2025 04:43 PM (+EgYj)

44 Yesterday I remembered to defrost a chicken quarter.
This morning I remembered to make cranberry sauce.
Just now I took the chicken out and cleaned some potatoes and a carrot.
Hope i remember all this in an hour and put it in to bake.

Posted by: From about That Time at July 13, 2025 04:45 PM (n4GiU)

45 A Winery here in Texas made the most glorious chocolate port
Have never found another one even close to it.

Posted by: Ben Had at July 13, 2025 04:45 PM (HFcKg)

46 some are probably wondering, what does runner have agains raw/soft boiled eggs ?

Because as a child, I was fed this --> https://tinyurl.com/sa47ey9h every morning !!

hate!

Posted by: runner at July 13, 2025 04:45 PM (g47mK)

47 mikeski what does donburi mean?
Posted by: vmom

丼 can be pronounced "don" or "donburi." It just means "porcelain bowl," but also refers to all of these meat-egg-and-rice dishes.

Posted by: mikeski at July 13, 2025 04:45 PM (DgGvY)

48 What's the name of the winery, Ben Had?

Posted by: DanMa'am at July 13, 2025 04:47 PM (8uzBS)

49 DanMa'am, red caboose Winery. Their wines are excellent.

Posted by: Ben Had at July 13, 2025 04:48 PM (HFcKg)

50 丼 can be pronounced "don" or "donburi." It just means "porcelain bowl," but also refers to all of these meat-egg-and-rice dishes.
Posted by: mikesk

arigato

Posted by: vmom deport deport deport at July 13, 2025 04:49 PM (KLKSV)

51 I can drink the cheapest French red. I cannot drink any CA red wine. Too manny sulfates. RFK jr needs to ban those ASAP.

Posted by: runner at July 13, 2025 04:50 PM (g47mK)

52 I like sofr boiled eggs
Nummy with hot sauce

Posted by: vmom deport deport deport at July 13, 2025 04:52 PM (mi1UN)

53 I’m sure everyone is waiting to learn how The Blade’s exotic meats went over for July 4th. It was mixed.

Alpaca: Excellent. All 3 pounds was eaten. This is a delicious, lean red meat. I can’t say we nailed the cooking technique or temps (we didn’t) so I’m sure next time will be even better.

Bobcat: Tasty, tied with beaver for tops on the sausage. 2 pounds eaten.

Beaver: Also tasty. 2 pounds eaten.

Coyote: Meh at best. Had an ‘off’ flavor that might have been the result of too much spice. Only half eaten.

Python: Same as coyote. Only half eaten.

Posted by: Elric the Bladiest Blade at July 13, 2025 04:52 PM (NgBDl)

54 The French and Japanese do have good food...when they can control themselves regarding ingredients. (I will not eat the bug or the snail or the tentacle)

Surprisingly, Jim Beam Straight Rye is pretty darn good. And only $20 a bottle out here in Seattle.

Posted by: Mark Andrew Edwards, buy ammo, food, water at July 13, 2025 04:52 PM (xcxpd)

55 There is a wi Winery here that produced a nice cab but you could tell it was too young. Recasked it for a month and it turned into a whole new dimension.

Posted by: Ben Had at July 13, 2025 04:53 PM (HFcKg)

56 >>>I can drink the cheapest French red. I cannot drink any CA red wine. Too manny sulfates. RFK jr needs to ban those ASAP.

Posted by: runner

>I find that sulfates are what give you the headache and the hangover. This is unacceptable and probably why I limit my intake of wine.

Industrial wine.

Posted by: Rev. Wishbone at July 13, 2025 04:53 PM (/gTjv)

57 I know a quite a few people with the same CA red wine problem. So , it is definitely not that unique.

Posted by: runner at July 13, 2025 04:54 PM (g47mK)

58 4 Roses Small Batch Select, at 101 proof, is also a nice start to the evening. Nice, a little spicy, better than the other three 4 Roses blends IMO.

Posted by: Mark Andrew Edwards, buy ammo, food, water at July 13, 2025 04:55 PM (xcxpd)

59 Trying to decide what I'll have for dinner. Not a lot of choices in the house that are not frozen or canned, I'm afraid. It's getting tougher to get salmon at a reasonable price. Walmart used to have its one-pound bag of frozen salmon filets for under $5 before the Sniffle Scare. The last time I saw one, it was more like $7. I'd pay that (with gritted teeth) -- but I can't find it in the stores around me.

Aldi used to have a similar product, but that seems to have vanished too.

Posted by: Wolfus Aurelius, Dreaming of Elsewhere at July 13, 2025 04:55 PM (omVj0)

60 53 I’m sure everyone is waiting to learn how The Blade’s exotic meats went over for July 4th. It was mixed.

Alpaca: Excellent. All 3 pounds was eaten. This is a delicious, lean red meat. I can’t say we nailed the cooking technique or temps (we didn’t) so I’m sure next time will be even better.

Bobcat: Tasty, tied with beaver for tops on the sausage. 2 pounds eaten.

Beaver: Also tasty. 2 pounds eaten.

Coyote: Meh at best. Had an ‘off’ flavor that might have been the result of too much spice. Only half eaten.

Python: Same as coyote. Only half eaten.

Posted by: Elric the Bladiest Blade at July 13, 2025 04:52 PM (NgBDl)

I admit, this taste test would have fascinated me...and then I'd be thinking of what sauces/flavors/sides match each one...

Posted by: Nova Local at July 13, 2025 04:55 PM (tOcjL)

61 I bought a bottle of whistlepig 10 rye. I’ve had it before and liked it. Maybe this bottle was skunked because it’s shit. Overpowering alcohol taste. Gave me a stomachache. Crap.

Posted by: Elric the Bladiest Blade at July 13, 2025 04:56 PM (NgBDl)

62 Alpaca: Excellent. All 3 pounds was eaten. This is a delicious, lean red meat. I can’t say we nailed the cooking technique or temps (we didn’t) so I’m sure next time will be even better.

Bobcat: Tasty, tied with beaver for tops on the sausage. 2 pounds eaten. . . .

Posted by: Elric the Bladiest Blade at July 13, 2025

***
Alpaca! You can eat him and make a sweater out of him as well!

Bobcat? So much for the old saying that carnivores taste gamy or worse.

Posted by: Wolfus Aurelius, Dreaming of Elsewhere at July 13, 2025 04:57 PM (omVj0)

63 Wine can go bad so assume any other alcohol can if stored improper

Posted by: Skip at July 13, 2025 04:58 PM (+qU29)

64 I ran (very scientific) experiments. i tried the cheapest wines from Spain, Italy, Portugal. No problem. CA , from most highly regarded wineries. No bueno.

Posted by: runner at July 13, 2025 04:58 PM (g47mK)

65 Elric, find a bottle of Watershed.

Posted by: Ben Had at July 13, 2025 04:58 PM (HFcKg)

66 I like what I think of as fat Italian red wines. Montepaluciano, some less fancy Chianties. Can find some Portuguese that fit, and occasionally east european like Romania or Hungary.
Rhode Island has a lot of small family liquor stores, especially of the P&I persuasions. You can go on treasure hunts..

Posted by: From about That Time at July 13, 2025 05:00 PM (n4GiU)

67 Making Greek yogurt today........

In the sous vide

Posted by: Hatari Somewhere on Ventura Highway at July 13, 2025 05:01 PM (WF/xn)

68 Tonight is salmon, probably broiled since it may be too rainy to grill, baked potatoes with chives from the garden, corn on the cob, and fresh tomatoes-also from the garden. Right now having a Pineapple spiced cider from a local cidery called Ash & Elm. They make a good product-not too sweet.

Posted by: Mrs. Leggy at July 13, 2025 05:01 PM (dyL4B)

69 59 Trying to decide what I'll have for dinner. Not a lot of choices in the house that are not frozen or canned, I'm afraid. It's getting tougher to get salmon at a reasonable price. Walmart used to have its one-pound bag of frozen salmon filets for under $5 before the Sniffle Scare. The last time I saw one, it was more like $7. I'd pay that (with gritted teeth) -- but I can't find it in the stores around me.

Aldi used to have a similar product, but that seems to have vanished too.

Posted by: Wolfus Aurelius, Dreaming of Elsewhere at July 13, 2025 04:55 PM (omVj0)

I could never get into frozen salmon...I'm just very snobby about my salmon still having a texture that just doesn't stab up to freezing. I'm not as picky for white fish, so I've bought frozen cod and tilapia...pretty sure you can find both in your price range in Aldi (or maybe 1 b/c they do seem to rotate frozen a lot)...

Posted by: Nova Local at July 13, 2025 05:01 PM (tOcjL)

70 Carlo Rossi Burgundy at 12 bucks a gallon is still a very drinkable wine.

Posted by: Ben Had at July 13, 2025 05:03 PM (HFcKg)

71 If you look on the bottom shelf in the wine section you can get enormous bottles for just a few bucks!

Posted by: Weasel at July 13, 2025 05:03 PM (a4dG3)

72 Ah yes, Greek wine. It is not that consistent. But they do have "old wines". Ones that did not succumb to the wine plague in the 19th (?) century, like most other European ones did.

Posted by: runner at July 13, 2025 05:03 PM (g47mK)

73 Weasel, you found the Carlo Rossi too!

Posted by: Ben Had at July 13, 2025 05:05 PM (HFcKg)

74 stab = stand (dang typo)...

Posted by: Nova Local at July 13, 2025 05:05 PM (tOcjL)

75 Posted by: Ben Had at July 13, 2025 05:05 PM (HFcKg)
-----
I think so!!

Posted by: Weasel at July 13, 2025 05:06 PM (a4dG3)

76 41 mikeski what does donburi mean?
Posted by: vmom deport deport deport at July 13, 2025 04:37 PM (AIhUY)
——

‘Get off of my fucking lawn.’ Or “tentacle porn.’ My Japanese is rusty.

embrace the healing power of "and"

Posted by: anachronda at July 13, 2025 05:07 PM (2shvj)

77 Weasel once brought me a bottle of " Freak Show " cab. It was great!

Posted by: Ben Had at July 13, 2025 05:08 PM (HFcKg)

78 Weasel once brought me a bottle of " Freak Show " cab. It was great!
Posted by: Ben Had at July 13, 2025 05:08 PM (HFcKg)
---
Seemed like a good candidate for the official wine of the TXMoMe!

Posted by: Weasel at July 13, 2025 05:09 PM (a4dG3)

79 Weasel, you could not be more right and now we are marking a decade.

Posted by: Ben Had at July 13, 2025 05:11 PM (HFcKg)

80 Posted by: Ben Had at July 13, 2025 05:11 PM (HFcKg)
-----
That went by quickly!

Posted by: Weasel at July 13, 2025 05:13 PM (a4dG3)

81
Making Greek yogurt today........

In the sous vide
Posted by: Hatari Somewhere on Ventura Highway

==============

Will that be cheaper than buying it? Flavor?

Posted by: Blonde Morticia at July 13, 2025 05:14 PM (xp7+v)

82 Hello eaters everywhere.

Well CBD did you hit the Burgundy jackpot?

Posted by: Pete Bog at July 13, 2025 05:14 PM (rdTCV)

83 Weasel, my unwavering gratitude to you for making it what it is.

Posted by: Ben Had at July 13, 2025 05:15 PM (HFcKg)

84 76, LOL!

Posted by: sock_rat_eez at July 13, 2025 05:15 PM (dKEEs)

85 Weasel, my unwavering gratitude to you for making it what it is.
Posted by: Ben Had at July 13, 2025 05:15 PM (HFcKg)
----
Nah. It's all you!!!!

Posted by: Weasel at July 13, 2025 05:17 PM (a4dG3)

86 I showed my daughter how to make chantilly sauce, started with a cup of heavy cream. By the time we were done, she'd forgotten about the cookies and wanted to eat all the whipped cream

Posted by: Accomack at July 13, 2025 05:18 PM (Udy3r)

87 I do not like iced tea, so sweet tea is just sugar added to yuckiness.

Posted by: Pug Mahon, Comfortably Lame at July 13, 2025 05:19 PM (0aYVJ)

88 Weasel, nope. It is the collaborative effort of an incredible group of people.

Posted by: Ben Had at July 13, 2025 05:21 PM (HFcKg)

89 Roasted veggies with leftover Brisket Point and Japanese bbq sauce. Very tasty

Posted by: AZ deplorable moron at July 13, 2025 05:22 PM (pxXMV)

90 Since I had to work on Independence Day and had no hotdogs, we had them today. Better late than never as they say.

Posted by: Eromero at July 13, 2025 05:22 PM (LHPAg)

91 Posted by: Ben Had at July 13, 2025 05:21 PM (HFcKg)
-----
Agreed!

(But mostly you)

Posted by: Weasel at July 13, 2025 05:23 PM (a4dG3)

92 Test runs for the MoMe menu are currently being run.

Posted by: Ben Had at July 13, 2025 05:26 PM (HFcKg)

93 Well CBD did you hit the Burgundy jackpot?

Posted by: Pete Bog at July 13, 2025 05:14 PM (rdTCV)

No, but there is more wine on the horizon!

Posted by: CharlieBrown'sDildo at July 13, 2025 05:28 PM (+EgYj)

94
Posted by: Pete Bog at July 13, 2025 05:14 PM (rdTCV)

The whites have been far more successful than the reds.

Posted by: CharlieBrown'sDildo at July 13, 2025 05:28 PM (+EgYj)

95 Ooh, jut remembered to turn the oven on. Now to remember to put the food in.
Temps dropped to 78°, delightful breeze out here. Sipping tonic water and lime, listening to tunes on random play.
Rock out Fatt.

Posted by: From about That Time at July 13, 2025 05:32 PM (n4GiU)

96 15 Forty . . . dollars for a bottle of bourbon???? In my drinking days of the '70s and '80s, I considered a ten-dollar bottle of *anything* alcoholic to be a big splurge for celebration purposes. But of course I was not sipping or experiencing or creating a cellar, but getting a buzz (or more) on.
Posted by: Wolfus Aurelius, Dreaming of Elsewhere at July 13, 2025 04:21 PM (omVj0)

A few years ago, I found an excellent 7 yr old bourbon for 17.99, called Bird Dog. I was skeptical. They had a 4 yr old for 13.99, but given that Wild Turkey 101 was north of 21 bucks, I figured the 7 would be a fairer comparison.

Well, lemme tell ye, I started buying it in pairs after that first bottle. Sure enough, after a little more than a year, it disappeared from the shelf. The store couldn't find it anymore. Fast forward to earlier this year, and it's back, sporting a fancy price of 25.99. Apparently, I wasn't the only one asking about it. I should pick up a bottle for old time's sake, but at that price, much of the thrill is gone..

Posted by: Joe Kidd at July 13, 2025 05:34 PM (bA75n)

97
I could never get into frozen salmon...I'm just very snobby about my salmon still having a texture that just doesn't stab up to freezing. I'm not as picky for white fish, so I've bought frozen cod and tilapia...pretty sure you can find both in your price range in Aldi (or maybe 1 b/c they do seem to rotate frozen a lot)...
Posted by: Nova Local at July 13, 2025

***
Yes, I see both at various times, both at Aldi and WM. We do have a fresh seafood market about five or six miles away on my side of the river; I keep meaning to go back and see what they have.

Posted by: Wolfus Aurelius, Dreaming of Elsewhere at July 13, 2025 05:36 PM (omVj0)

98 Weasel, you found the Carlo Rossi too!
Posted by: Ben Had

Probably boxed Franzia.

Posted by: AZ deplorable moron at July 13, 2025 05:39 PM (pxXMV)

99 The tax on spirits in WA State is north of 20%

Posted by: nurse ratched at July 13, 2025 05:39 PM (KrLJ+)

100 Well, lemme tell ye, I started buying it in pairs after that first bottle. Sure enough, after a little more than a year, it disappeared from the shelf. The store couldn't find it anymore. Fast forward to earlier this year, and it's back, sporting a fancy price of 25.99. Apparently, I wasn't the only one asking about it. I should pick up a bottle for old time's sake, but at that price, much of the thrill is gone..
Posted by: Joe Kidd at July 13, 2025 05:34 PM (bA75n)

I had that problem with Eagle Rare. It was just $35 at Safeway for a while. Me and the wife bought about 5 bottles before it vanished from everywhere but dedicated liquor stores where it's...$60 a bottle now.

Posted by: Mark Andrew Edwards, buy ammo, food, water at July 13, 2025 05:40 PM (xcxpd)

101 Eggs poached in a spicy tomato sauce. Damn good eating. Add leftover crab cakes and it's the breakfast of the gods.

Posted by: Mr Aspirin Factory, red heifer owner at July 13, 2025 05:40 PM (dR6yv)

102 Speaking of Aldi, we have a new one that opened late in June, a much easier drive than the previous two. And 7/30 is the announced opening date for the one within walking distance of my house. Both of these used to be Winn-Dixies, aka "Highway robbery with cashiers," so the change will be welcome.

Posted by: Wolfus Aurelius, Dreaming of Elsewhere at July 13, 2025 05:41 PM (omVj0)

103 tied with beaver for tops on the sausage.

Love it when you talk dirty.

Posted by: Commissar of plenty and festive little hats at July 13, 2025 05:42 PM (c6Yx0)

104 99 The tax on spirits in WA State is north of 20%
Posted by: nurse ratched at July 13, 2025 05:39 PM (KrLJ+)

ugh, don't remind me.
It's why I shop at Costco. It shows the post-tax price on the bottles, so I don't get an uncomfortable surprise.

Posted by: Mark Andrew Edwards, buy ammo, food, water at July 13, 2025 05:42 PM (xcxpd)

105 Spanish wineries can irrigate in many regions. The French do not allow irrigation.

That’s part of the difference

Made a big batch of Paella last night. Wasn’t as good as usual. Some bastard may have shaken the pan.

Posted by: Pete Bog at July 13, 2025 05:43 PM (rdTCV)

106 I love chilaquiles, but not every Mexican restaurant serves it. I only know of one chain in the area that does. It's bit heavy because they use lots of tortilla chips as the starch. Not something to be enjoyed even semi-regularly, more like once a year, at least for me.

And then there's the hash brown bowl or grits bowl from Waffle House. Onions aren't added by default but you can ask for them and they would qualify them as this type of dish I guess.

Posted by: Farquad at July 13, 2025 05:43 PM (yqgaV)

107 101 Eggs poached in a spicy tomato sauce. Damn good eating. Add leftover crab cakes and it's the breakfast of the gods.
Posted by: Mr Aspirin Factory, red heifer owner at July 13, 2025 05:40 PM (dR6yv)

What's a 'leftover crab cake'...never seen one of those before...

Posted by: Mark Andrew Edwards, buy ammo, food, water at July 13, 2025 05:43 PM (xcxpd)

108 Sweet tea was invented in a revenge scenario. Sibling rivalries, mostly. If falls upon the disgruntled Uncle to ply the nephews and nieces with Sweet tea just before taking his leave.

AKA-- Pinball technique.

Posted by: Orson at July 13, 2025 05:44 PM (dIske)

109 Sweet tea was invented in a revenge scenario. Sibling rivalries, mostly. If falls upon the disgruntled Uncle to ply the nephews and nieces with Sweet tea just before taking his leave.

AKA-- Pinball technique.
Posted by: Orson

Oh, thank you, I've' been supplying espresso chocolate milk.

Posted by: AZ deplorable moron at July 13, 2025 05:47 PM (pxXMV)

110 I think mom weaned me on Gallo Hearty Burgundy. Pretty sure...

Posted by: Joe Kidd at July 13, 2025 05:48 PM (bA75n)

111 Made a big batch of Paella last night. Wasn’t as good as usual. Some bastard may have shaken the pan.
Posted by: Pete Bog

Your pan is too small!

Posted by: AZ deplorable moron at July 13, 2025 05:48 PM (pxXMV)

112 107 101 Eggs poached in a spicy tomato sauce. Damn good eating. Add leftover crab cakes and it's the breakfast of the gods.
Posted by: Mr Aspirin Factory, red heifer owner at July 13, 2025 05:40 PM (dR6yv)

What's a 'leftover crab cake'...never seen one of those before...

Posted by: Mark Andrew Edwards, buy ammo, food, water at July 13, 2025 05:43 PM (xcxpd)

I have. Ate some crab cakes at a restaurant in Suffolk, VA, while on a work trip. Yeah, they weren't good and there was plenty left over. We should have had them at the really good seafood restaurant we'd eaten at a few nights before but we had other priorities at the time.

Posted by: Farquad at July 13, 2025 05:48 PM (yqgaV)

113 Damn it!

Looked away from my PC browser too long and got outbid on a M&P Compact .45. By ten dollars! Oh I'm pissed.

Fucking bid snipers....

Posted by: Mark Andrew Edwards, buy ammo, food, water at July 13, 2025 05:49 PM (xcxpd)

114 Pete Bog obviously you didn't measure carefully enough.

Posted by: Ben Had at July 13, 2025 05:51 PM (HFcKg)

115 Hello foodies.

Had my first homegrown tomatoes today 🤌🏻 and now I'm baking sweet potato slices and have some Jamaican jerk seasoned drumsticks frying up in a pan.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 13, 2025 05:51 PM (kpS4V)

116 Test runs for the MoMe menu are currently being run.
Posted by: Ben Had at July 13, 2025 05:26 PM

Mmmm.....

*checks calendar*

3 months.

*haz a sad*

Posted by: RedMindBlueState at July 13, 2025 05:52 PM (Wnv9h)

117 Your pan is too small!
Posted by: AZ deplorable moron at July 13, 2025 05:48 PM (pxXMV)

That’s what she said.

Nope, same pan, different outcome. I think I skimped on the paprika and saffron.

Posted by: Pete Bog at July 13, 2025 05:54 PM (rdTCV)

118 Hi friends! Errands have been run, rugs vacuumed, even sat in the pool. Dinner? No idea since it will be just me until Wednesday when I head to the mountains, too. Korean bbq Chicken? Fruit? Nothing?

Posted by: Piper at July 13, 2025 05:55 PM (p4NUW)

119 Here's a little holdover from today's Book Thread. It's a passage describing ONE COURSE at a feast in The Once and Future King.

"ballock broth, caudle ferry, lampreys en galentine, oysters in civey, eels in sorre, baked trout, brawn in mustard, mumbles of a hart, pigs, farsed, cockintryce, goose in hoggepotte, venison in frumenty, hens in brewet, roast squirrels, haggis, capon-neck pudding, garbage, tripe, blaundesorye, caboges, buttered worts, apple mousse, gingerbread, fruit tart, blancmange, quinces in comfit, stilton cheese, and causs boby"

Enjoy!

Posted by: "Perfessor" Squirrel at July 13, 2025 05:57 PM (IBQGV)

120 Von's/Safeway has large eggs at 2.99/dz with a digital coupon. Buy limit is two, but that should get me through my final weeks here.

Clearing out the freezer in preparation of the Great Eastern Migration. Gotta start buying just enough groceries for the next couple weeks. I see a something good on sale, and my first impulse is to stock up. Must resist that..

Posted by: Joe Kidd at July 13, 2025 06:00 PM (bA75n)

121 9 Sweet tea should not be too sweet. On a hot summer day in the South it's just the thing. I understand that it has electrolytes.
Posted by: fd at July 13, 2025 04

It has minimal electrolytes. Black tea does have antioxidants, so we might could stretch it there. Sweet tea shouldn’t taste like syrup, the sugar does balance the bitterness of strong black tea and it would provide an energy boost, because sugar does that. Adding sugar to unsweetened tea is not the same thing. You have to add it while the water boils. It just is the way it’s done.

Posted by: Piper at July 13, 2025 06:02 PM (p4NUW)

122 Your little wine competition reminds me of something that Mark Twain wrote in A Tramp Abroad:

"The Germans are exceedingly fond of Rhine wines; they are put up in tall, slender bottles, and are considered a pleasant beverage. One tells them from vinegar by the label."

Posted by: tankdemon at July 13, 2025 06:03 PM (M7GJP)

123 My favorite iced tea is the Thai variety. Also called milk tea, since it's sweetened with condensed milk. The correct answer to the boba option is a friendly but firm, "no".

Posted by: Joe Kidd at July 13, 2025 06:07 PM (bA75n)

124 Never underestimate the value of a good red wine vinegar.

Posted by: Ben Had at July 13, 2025 06:07 PM (HFcKg)

125 Clearing out the freezer in preparation of the Great Eastern Migration. Gotta start buying just enough groceries for the next couple weeks. I see a something good on sale, and my first impulse is to stock up. Must resist that..
Posted by: Joe Kidd

Congrats on your un-assing.

Posted by: Mr Aspirin Factory, red heifer owner at July 13, 2025 06:10 PM (dR6yv)

126 124 Never underestimate the value of a good red wine vinegar.
Posted by: Ben Had at July 13, 2025 06:07 PM (HFcKg)

But not as a beverage, unless it's on a dare.

Posted by: tankdemon at July 13, 2025 06:10 PM (M7GJP)

127 Clearing out the freezer in preparation of the Great Eastern Migration. Gotta start buying just enough groceries for the next couple weeks. I see a something good on sale, and my first impulse is to stock up. Must resist that..
Posted by: Joe Kidd

Good on you!

Posted by: NaughtyPine at July 13, 2025 06:11 PM (XxzvJ)

128 123 My favorite iced tea is the Thai variety. Also called milk tea, since it's sweetened with condensed milk. The correct answer to the boba option is a friendly but firm, "no".
Posted by: Joe Kidd at July 13, 2025 06:07 PM (bA75n)

Want to talk about sweet! This stuff is insane.

Posted by: Piper at July 13, 2025 06:12 PM (p4NUW)

129 I've made shaksuka and loved it. And I am all thumbs in the kitchen.

Posted by: Northernlurker , Maple Syrup MAGA at July 13, 2025 06:14 PM (kTd/k)

130 My favorite iced tea is the Thai variety. Also called milk tea, since it's sweetened with condensed milk. The correct answer to the boba option is a friendly but firm, "no".
Posted by: Joe Kidd at July 13, 2025

Is it orange?

Posted by: Northernlurker , Maple Syrup MAGA at July 13, 2025 06:15 PM (kTd/k)

131 Will that be cheaper than buying it? Flavor?
Posted by: Blonde Morticia at July 13, 2025 05:14 PM (xp7+v)

It's cheaper and better. You can strain it after and make it super thick.

I do 4 quarts at a time. The neighbors and wife love it. You can flavor it any way you like. Do it after it's done and set

Posted by: Hatari Somewhere on Ventura Highway at July 13, 2025 06:17 PM (WF/xn)

132 Perfessor Skwerl, I am not familiar with "cockintryce", but I assume it's this:

"A cockatrice is a mythical creature, typically depicted as a two-legged dragon, wyvern, or serpent with the head of a rooster. It is known for its petrifying gaze or venomous bite, which can turn living creatures to stone."

You'd have to sneak up on that jasper and dispatch him from behind.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 13, 2025 06:18 PM (kpS4V)

133 Pate like it's 1999!

Posted by: Commissar of plenty and festive little hats at July 13, 2025 06:18 PM (6iDFM)

134 "The Germans are exceedingly fond of Rhine wines; they are put up in tall, slender bottles, and are considered a pleasant beverage. One tells them from vinegar by the label."
Posted by: tankdemon at July 13, 2025 06:03 PM (M7GJP)

17 glasses, Rhine wine
Milk of the Madonna
Clandestine.

Posted by: I am the Shadout Mapes, the Housekeeper at July 13, 2025 06:19 PM (PiwSw)

135 cockatrice

Used to date her.

Posted by: Commissar of plenty and festive little hats at July 13, 2025 06:20 PM (6iDFM)

136 I've been caramelizing onions for everything from salmon patties to salsa. For some reason, this summer's crop of red and yellow onions give me stomach pains if raw.

Now I'm kind of hooked.

Posted by: NaughtyPine at July 13, 2025 06:21 PM (XxzvJ)

137 Is it orange?
Posted by: Northernlurker , Maple Syrup MAGA at July 13, 2025 06:15 PM (kTd/k)

'tis..

Posted by: Joe Kidd at July 13, 2025 06:22 PM (bA75n)

138 The Germans are exceedingly fond of festive little hats.

Posted by: Commissar of plenty and festive little hats at July 13, 2025 06:23 PM (7gV/K)

139 We were visiting family up in supper-club central, which is Sawyer county Wisconsin, way way up in the north woods.

We left this morning to return to far NW IL, and took the cheese route south, a whole lot of linked county roads (H, G, M, F, oops, bridge out, take Y) and our first stop was Thorp, WI, population 1710, home of Marieke Cheese Family Farm. I dropped close to $100 on their 1000-day aged gouda. The next stop way down from there, in the town of Mauston (say "mouse," cheesehead) to visit Carr Valley Cheese Co., where we got six or eight items, among which is their cave-aged cheddar.

The Canada wildfires have ruined the air the past couple days, with indices up in the 160+ range. We intended yesterday, up on the 17,000 acre impoundment lake called the Chippewa Flowage, to go ride a boat with a nature-loving couple who are as deep into loons as can be, but the lake air was so dirty you couldn't see the opposite shore across even short reaches. We cancelled.

Posted by: Mr Gaga at July 13, 2025 06:28 PM (zeLd4)

140 Perfessor Skwerl, I am not familiar with "cockintryce", but I assume it's this:

"A cockatrice is a mythical creature, typically depicted as a two-legged dragon, wyvern, or serpent with the head of a rooster. It is known for its petrifying gaze or venomous bite, which can turn living creatures to stone."

You'd have to sneak up on that jasper and dispatch him from behind.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 13, 2025 06:18 PM (kpS4V)
----
Mythical creatures do exist in the story (dragons, giants, etc.) so yeah, I think you are correct. Not sure if I'd want to eat something that can turn you to stone with its gaze, though.

Posted by: "Perfessor" Squirrel at July 13, 2025 06:30 PM (IBQGV)

141 ot

AZ deplorable moron, where's the sale on the 11 SCT?

Paypal is easy. If you are patient you can figure the way through their menus to do a one-time payment without "registering"

At least they did a while ago.

I finally gave up trying to navigate to it and registered and it's been fine for me (so far). It's the only place that has my CC info.

Posted by: pawn at July 13, 2025 06:33 PM (QB+5g)

142 125 Clearing out the freezer in preparation of the Great Eastern Migration. Gotta start buying just enough groceries for the next couple weeks. I see a something good on sale, and my first impulse is to stock up. Must resist that..
Posted by: Joe Kidd

Congrats on your un-assing.

Posted by: Mr Aspirin Factory, red heifer owner at July 13, 2025 06:10 PM (dR6yv)

Which state are you headed to?

Posted by: Nova Local at July 13, 2025 06:33 PM (tOcjL)

143 Wyvern. Why?

Posted by: Ernest P. Worrell at July 13, 2025 06:37 PM (63Dwl)

144 where's the sale on the 11 SCT?

Posted by: pawn

Celestron.

Posted by: AZ deplorable moron at July 13, 2025 06:38 PM (pxXMV)

145
Posted by: Hatari Somewhere on Ventura Highway at July 13, 2025 06:17 PM (WF/xn)

============

Awesome. I learned something.

Posted by: Blonde Morticia at July 13, 2025 06:39 PM (xp7+v)

146 Thanks for the threads CBD!

Posted by: AZ deplorable moron at July 13, 2025 06:43 PM (pxXMV)

147 Dinner tonight is bar bites at Dave & Buster's as we celebrate Boy F. 's 25th birthday

Posted by: San Franpsycho at July 13, 2025 06:43 PM (RIvkX)

148 Breakfast potatoes. Here is a list of ingredients our Collier county FL locally owned chain, Skillets, lists for the menu item they call Skillets potatoes.

Potatoes, milk, cream, cream cheese, and chives. When presented, the dish looks sort of like a small omelet, like they took a thick potato pancake and folded it in half. Forking into the thing, you can see the cream cheese in the center, not a thick dollop, just a thin layer.

I wonder if they mix the dairy items together with a whip, measures such that the mix is like a light cake frosting, fold in the chives, and smear it onto a pancake, then fold, then finish in oven.

Whatcha think?

Posted by: Mr Gaga at July 13, 2025 06:47 PM (zeLd4)

149 SanFranpsycho, a raised glass in honor of. BOY F.

Posted by: Ben Had at July 13, 2025 06:50 PM (HFcKg)

150 Thank you dear {Ben Had} he is a great kid

Posted by: San Franpsycho at July 13, 2025 06:52 PM (RIvkX)

151 The Korean version of your bowl would be bibimbap, right?

Looks good, ow I want one.

Posted by: PJ at July 13, 2025 06:52 PM (RRCAT)

152 Posted by: San Franpsycho at July 13, 2025 06:43 PM (RIvkX)

Happy Birthday to Young Man Franpsycho! That is my son's age. I hope you all have a happy and festive evening and may the compassionate Lord bless you all!

Posted by: FenelonSpoke at July 13, 2025 06:55 PM (2GCMq)

153 Just back from my nephew's baby's baptism. The mom's family had a reception after the ceremony that was catered by and excellent Italian restaurant. I might not need to eat until Wednesday.

Posted by: JackStraw at July 13, 2025 07:03 PM (viF8m)

154 Thank you dear {Fen}

Posted by: San Franpsycho at July 13, 2025 07:06 PM (RIvkX)

155 God bless your baby nephew and his family, JackStraw! I'm glad too that they fed everybody for this special occasion!

Posted by: FenelonSpoke at July 13, 2025 07:07 PM (2GCMq)

156 Thank you Fen. It was very encouraging. 3 babies and a very cute little girl all being baptised. A lot of young people in that church which made me happy.

Posted by: JackStraw at July 13, 2025 07:10 PM (viF8m)

157 "A cockatrice is a mythical creature, typically depicted as a two-legged dragon, wyvern, or serpent with the head of a rooster. It is known for its petrifying gaze or venomous bite, which can turn living creatures to stone."

You'd have to sneak up on that jasper and dispatch him from behind.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 13, 2025 06:18 PM (kpS4V)

Internetz says it's this one:

https://en.wikipedia.org/wiki/Cockentrice

Pre-dates the turducken. You get cock and suckling pig with this one.

Posted by: Additional Blond Agent, STEM Guy at July 13, 2025 07:10 PM (/HDaX)

158 Posted by: JackStraw at July 13, 2025 07:10 PM (viF8m

That's great!! Glad to hear that !

Posted by: FenelonSpoke at July 13, 2025 07:12 PM (2GCMq)

159 CBD, are the Bordeaux in France as expensive there as they are here in the states? Or is that just part of the import magic?

Posted by: Advo at July 13, 2025 10:31 PM (jO4mz)

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