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Food Thread: I Say Whisky...You Say Whiskey? Let's Call The Whole Thing Off!

SMS2025.jpg

I was recently given this bottle by a friend, and aside from it being a delicious and surprisingly delicate example of a Highland Malt, it showcases the relatively new attempts by many distillers to age their Scotch or Rum or Bourbon in interesting barrels or casks.

This one was aged in Sauternes casks, which imparted a subtle sweetness that was unexpected, but very, very nice. No monster mouthful of oak and smoke and iodine...it was subtle and smooth and a thoroughly enjoyable glass!

I think many of these attempts are simply to differentiate a particular brand from the huge numbers of similar liquors. But some are genuine attempts to expand the flavor palates of some already very good booze!

In the past I have been suspicious of this newfangled weirdness (get off my lawn!), but after tasting this bottle I will take it more seriously.

[As for the Whisky vs. Whiskey controversy? It's actually more complicated than it seems.]

******

Factory Farming is a Blight
As of 2022, 98% of pigs, 99.9% of chickens and 75% of cows in the United States are kept, for a significant portion of their lives, in tightly confined and deeply unnatural conditions known as factory farms. These ratios are similar across other developed nations.

These industrial operations can vary in scale, but their key differentiator from conventional farming is their efficiency. A factory farm optimises for economic efficiency above all other values, which of course massively impacts the quality of life of their animals. A particularly egregious example of this is “gestation crating,” the practice of forcing female pigs to live in cages so short and narrow they cannot even turn around or comfortably lie down for months on end. Such confinement for a cat or a dog for more than a few minutes would be unthinkable to most of us, and yet the vast majority of pigs on Earth—a species more emotionally intelligent than a dog—live this way almost permanently.


Short answer? Maybe, but feeding humans is more important than the welfare of farmed animals. I have beaten this drum in the past, and I will continue to do so until these retards understand that while it is important to treat our food with respect, feeding the world comes first.

As for the toll that large-scale factory farming takes on human health? Yeah...there is a lot of smoke in that argument, but not much light and heat. Everyone has read the scare stories about beef and pork that is tainted with antibiotics, but the data are simply not there. Is antibiotic overuse in agriculture a problem? Absolutely! But not for the hypothetical reasons these authors suggest.

And...I'll bet if we looked into these authors, we would find other motivations. Anyone care to bet against the supposition that they are globalists, probably vegans or vegetarians, and are furiously pimping insect protein as an alternative to tasty, tasty bacon?

******

normiefood.jpg

That is my new (to me) local market. Certainly not for everything, but it is a very well-run store, and the deli is particularly fun. And any time I see a sign like this one, I tend to like the establishment. Sure...allergies are a problem, but the hysteria in parts of our culture about them suggests that there are other things at work.

I am reminded of the gluten lunacy. Celiac disease is very uncommon, but it seems like everywhere I look there is a gluten-free option! How many of these people are latching onto it for other reasons? Weight loss? Attention? Neuroses?

Yup, I am being mean, but why is the vast majority being plagued with this stuff?

******

Ah...an academic paper that carefully avoids the 800 pound gorilla in the room.

Zoonotic Escherichia coli and urinary tract infections in Southern California

They are suggesting that food-borne E. coli contamination is contributing to UTIs. Okay, but maybe examine exactly how that seems to be happening (if it is)?

Like...for instance...people not washing their hands after food prep! How the hell do these "scholars" think that people get UTIs? There is another pathway that I am simply going to ignore, but I'll bet more than a few of you know exactly which one.

******

LurkerGarlic25.jpg

From lurker "LF" comes some good Midwestern garlic, but at a painful price! He says it's tasty though, so it is worth it, if only to avoid the heavy metals and human excrement in which Chinese garlic is grown!

******

At first glance, this blog does everything I hate. It lards the recipes with paragraph after paragraph of blather that lends nothing to the recipe except usually a link to a product, or another page in the blog.

But....CHEESE! Grilled Cheese Social is a cheese-centric blog that really does what it says, and the few recipes I looked at seem pretty solid. Honey Mustard Chicken Thighs (Easy Crockpot Recipe) is easily modified if you don't have a crockpot...I don't but this is probably going on the dinner table at Chez Dildo this month!

It also doesn't take itself too seriously, as this recipe surely suggests! Smash Burger Grilled Cheese with Special Sauce sounds like a sloppy mess, and something that I would absolutely try once, eat with real pleasure and gusto, then probably throw away!

******

FSdogfood25.jpg

******

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 Food fight

Posted by: Skip at November 02, 2025 04:00 PM (+qU29)

2 Hey there Food Daddy!

Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at November 02, 2025 04:02 PM (kpS4V)

3 Intrigued by the booze.

Posted by: Martini Farmer at November 02, 2025 04:03 PM (Q4IgG)

4 My scotch supply is starting to run low

Going to try charcoal grilling Brats soon

Posted by: Skip at November 02, 2025 04:03 PM (+qU29)

5 for instance...people not washing their hands after food prep!

Before and after if you please!

Posted by: AZ deplorable moron at November 02, 2025 04:04 PM (B7EJo)

6 "As of 2022, 98% of pigs, 99.9% of chickens and 75% of cows in the United States are kept, for a significant portion of their lives, in tightly confined and deeply unnatural conditions known as factory farms. "

We've got a bunch of free-range hogs if the author would like to come get some.

Posted by: fd at November 02, 2025 04:06 PM (vFG9F)

7 Yay! Food!

No major food adventures, but I am brewing beer just now.

Posted by: RedMindBlueState at November 02, 2025 04:06 PM (AakUw)

8 Welsh rarebit, roasted Brussels sprouts, mincemeat pie at son' tonight.

Posted by: Tuna at November 02, 2025 04:07 PM (lJ0H4)

9 Going to try charcoal grilling Brats soon

Posted by: Skip at November 02, 2025 04:03 PM (+qU29)

Instead of Scotch?

I think there is a better alternative!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at November 02, 2025 04:07 PM (n9ltV)

10 Too lazy to cook on this splendiferous fall afternoon, so it's avocado toast (on avocado bread) with ground sea salt and a dash of habanero sauce. Delicious!

Also cracked open a jar of Maille cornichons. I'm living large.

Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at November 02, 2025 04:07 PM (kpS4V)

11 That scotch bottle is $90 in Pa if Igot it right, maybe a bit cheaper in Delaware

Posted by: Skip at November 02, 2025 04:08 PM (+qU29)

12 We've got a bunch of free-range hogs if the author would like to come get some.

Posted by: fd at November 02, 2025 04:06 PM (vFG9F)

Some of those can be tasty!

And those numbers cited in the article sound like bullshit to me...

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at November 02, 2025 04:08 PM (n9ltV)

13 Also cracked open a jar of Maille cornichons.

Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at November 02, 2025 04:07 PM (kpS4V)

They are good! Of course, I have rarely had a bad one, so maybe I just like cornichons!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at November 02, 2025 04:09 PM (n9ltV)

14 that doesn't seem like a lot for garlic, tbh ... but we haven't bought any in years, so what do I know.

Posted by: sock_rat_eez at November 02, 2025 04:10 PM (kHop/)

15 That scotch bottle is $90 in Pa if Igot it right, maybe a bit cheaper in Delaware
Posted by: Skip

$109.99 at Total Wine and More here in Nashville.

Posted by: Tuna at November 02, 2025 04:11 PM (lJ0H4)

16 Had a glass last night but a Glass soon while grilling isn't out for the question

Posted by: Skip at November 02, 2025 04:11 PM (+qU29)

17 What peanuts and tree nuts is an Italian deli serving? Just seems like they wanted to be dicks about it.

Just a place I don't think will last long in this day and age. B/c a sign like that says they probably would spit in your food if you asked for anything except exactly as is...that, or they are staffed with Chinese illegals who don't understand the word "allergy"...

Posted by: Nova Local at November 02, 2025 04:12 PM (tOcjL)

18 I made southern styled breaded fried zucchini for neighborhood potluck last night and just had some of the leftover with a hunk of summer sausage as a super quick meal before returning to my replace the RV vent in my BAT's LQ section.

Southern style = fried in bacon grease, lots and lots of glorious bacon grease.

Was not the best potluck thing as they didn't stay hot, but they are tasty with a quick reheat in the microwave.

Posted by: PaleRider at November 02, 2025 04:12 PM (CFj4+)

19 and yeah, those are bs numbers in my opinion too.

in my part of the world cows and pigs seem to be outdoors a lot,

and eat-ze-bugs totalitarians are notorious liars

Posted by: sock_rat_eez at November 02, 2025 04:13 PM (kHop/)

20 CBD, don't know if you garden, but have you tried growing your own garlic?

Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at November 02, 2025 04:15 PM (kpS4V)

21 Yes $89.99 at my local State Store.
Sometimes Pa can be a bit cheaper than other places as the state has a bit of a bargaining chip

Posted by: Skip at November 02, 2025 04:15 PM (+qU29)

22 They are good! Of course, I have rarely had a bad one, so maybe I just like cornichons!
Posted by: CharlieBrown'sDildo [Flying the American Flag!] at November 02, 2025 04:09 PM

They're a pretty consistently good brand.

Posted by: RedMindBlueState at November 02, 2025 04:15 PM (AakUw)

23 All Hail Eris,

i saved the chipolte cream sweet potato recipe you recommended awhile back and plan on making it for turkey day…you always make such delicious sounding menus and are a favorite of mine on the food thread.

i read the recipe and watched the video. looks easy, but are there any additional tips you have?

Posted by: cherries in season at November 02, 2025 04:15 PM (depXx)

24 Used to get a good glenmorangie at trader Joe's.

Will go to a specialty butcher Wednesday for biltong. Mmmm

Posted by: Commissar of plenty and festive little hats at November 02, 2025 04:16 PM (EHYeZ)

25 Should go start the charcoal

Posted by: Skip at November 02, 2025 04:17 PM (+qU29)

26 Cherries in Season, thanks for reminding me! I've been trying to think of a menu. It'll just be me this year, so I'm thinking of going oddball: coffee brine for the turkey, etc. I did that years ago and it was delish.

Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at November 02, 2025 04:18 PM (kpS4V)

27 Since we have a more limited budget for the near future, it's both clean out the fridge and take advantage of deals on my walks.

Tonight is Cowboy breakfast (subbed normal sausage with freezer brats, used up an onsale french bread and made the garlic texas toast needed, and used a ton of cheap eggs with onions, peppers, and mushrooms and some "milk") with a sale Romaine hearts bag and spinach salad and strawberries and cantaloupe.

Tomorrow is an Indian curry b/c no one wanted to buy the chopped cauliflower from Target - got 3 bags today for $1 each to go with a bag of baby carrots, cheap onions, and some canned chickpeas tomorrow. May add a 1lb of chicken if spouse digs it out.

For the near future, it's buy all the Target discount produce and $1.99 dozen eggs and be creative with the freezer...should only be a week or two...hopefully.

Posted by: Nova Local at November 02, 2025 04:18 PM (tOcjL)

28 > Gluten etc.

Most people who are "sensitive" to gluten are actually sensitive to something about typical American wheat. Such people (including myself) typically report that if they/we eat wheat from Europe, or "heirloom" wheat grown in the US without glyphosate, they suffer no ill effects. And it tastes a lot better too!

We're starting to get into fresh-milled flour, and the difference in taste is staggering. We've gotten conditioned into accepting garbage food.

Posted by: Mastiff at November 02, 2025 04:18 PM (2m7dr)

29 My wife saw an old Julia Child on (of all channels, our local PBS) where some dude made "dirty steaks." Cooked directly on charcoal. No grate. She would like to try it. I think it'd be worthwhile on some lump, wood charcoal, but not something like Kingsford.

Anyone try this method?

It sounds "interesting" but perhaps a bit on the gritty side. I'm no fan of eating dirt, ash, etc.

Posted by: Martini Farmer at November 02, 2025 04:19 PM (Q4IgG)

30 The Glenmorangie tour was one of my favorite stops. They let us walk up to one of the final mash vats and take a wiff. It was like breathing alcohol. It was in a pretty location in Scotland too. Their various finishes are very nice too. Been a while since I've had Glenmorangie. Honestly, I think I'm completely out of whisky. Only had a a few fingers left in a few bottles coming into '25 and I think it's all dry now.

Posted by: banana Dream at November 02, 2025 04:19 PM (3uBP9)

31 I think I've had the sherry cask finish and it was nice.

Posted by: banana Dream at November 02, 2025 04:19 PM (3uBP9)

32 CBD, don't know if you garden, but have you tried growing your own garlic?

Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at November 02, 2025 04:15 PM (kpS4V)

Yes. Last year, and it was a miserable failure.

But hope springs eternal! A friend gave me some excellent garlic from Oregon, so I will give it another shot this year.

I'm just waiting for a hard frost!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at November 02, 2025 04:21 PM (n9ltV)

33 As promised on the book thread this morning, “Poul Anderson's mother's cookies from Astrid” by way of the Los Angeles Science Fiction Society and Alarums and Excursions.

Brown Cookies, or Brune Kager in Danish

¼ lb butter; ½ cup sugar; ¼ cup molasses; ½ tsp ginger; ½ tsp cloves; ½ tsp nutmeg; ½ tsp cardamom; 1 tsp cinnamon; 2 eggs, beaten; 2 cups flour; ½ tsp salt; 1 tsp baking soda; 4 dozen almond slices

Melt butter and cool. Cream in the sugar and molasses, then stir in the ginger, cloves, nutmeg, cardamom, and cinnamon. Beat eggs in well.

Sift the flour with the salt and baking powder. Stir into the batter. Cover and keep refrigerated overnight. Roll into a flat disc, wrap, and refrigerate for another day. Roll thin on waxed paper, cut into 2-inch rounds, and decorate each with one almond slice. You may find it easier to cut into rounds if you chill yet again after rolling onto wax paper.

Bake on a lightly-greased cookie sheet for 6-8 minutes at 350°.

Posted by: Stephen Price Blair at November 02, 2025 04:21 PM (EXyHK)

34 We be all excited because we be planning a trip to New Yorks City to see Presdent Obana. Anybody interested e rested in coming please contacts me foor moor information .

We loves Presdent OIbana..... Dew you???

Posted by: Mary Cloggistein from Brattleboro, Vt at November 02, 2025 04:21 PM (QNNvM)

35 29 My wife saw an old Julia Child on (of all channels, our local PBS) where some dude made "dirty steaks." Cooked directly on charcoal. No grate. She would like to try it. I think it'd be worthwhile on some lump, wood charcoal, but not something like Kingsford.

Anyone try this method?

It sounds "interesting" but perhaps a bit on the gritty side. I'm no fan of eating dirt, ash, etc.

Posted by: Martini Farmer at November 02, 2025 04:19 PM (Q4IgG)

I'd try it with a potato 1st b/c a steak is a lot to lose if it sucks...

Posted by: Nova Local at November 02, 2025 04:22 PM (tOcjL)

36 that doesn't seem like a lot for garlic, tbh ... but we haven't bought any in years, so what do I know.
Posted by: sock_rat_eez at November 02, 2025 04:10 PM (kHop/)

3.99-4.99/lb at the Amish supermarket I frequent. Sometimes it's the premium purple variety, which will clear your sinuses and drill you a new one if needed...

Posted by: Joe Kidd at November 02, 2025 04:22 PM (nbLIj)

37 >>> I am reminded of the gluten lunacy. Celiac disease is very uncommon, but it seems like everywhere I look there is a gluten-free option! How many of these people are latching onto it for other reasons? Weight loss? Attention? Neuroses?

Yup, I am being mean, but why is the vast majority being plagued with this stuff?
-----

There are a bunch of medical journal pieces and studies coming out now showing that a lot of this is precisely due to having parents not introduce a variety of foods to kids early. When they eliminate the food hesitancy on the part of parents the allergy statistics go way down.

Posted by: banana Dream at November 02, 2025 04:23 PM (3uBP9)

38 Cooked directly on charcoal. No grate.

Posted by: Martini Farmer at November 02, 2025 04:19 PM (Q4IgG)

Yes! I tried it in a charcoal chimney starter, and I used hardwood. It worked fairly well, but it wasn't completely devoid of ash.

It is worth trying.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at November 02, 2025 04:23 PM (n9ltV)

39 The true connoisseur sips whiskey stored in the brandy barrel which held Horatio Nelson!

Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at November 02, 2025 04:23 PM (kpS4V)

40 Just finished putting beef stew and a root vegetable stew in crock pots to have for dinner, with cornbread of course. Asian meatballs for lunch meal prep for the week with broccoli and zucchini stir fry, and oatmeal peanut butter chocolate chip pecan bars for dessert. With kids in college and various business, it helps to have things they can grab and eat without spending what are now insane amounts of money for meal plans. To wit, the average meal on their campus is 15 bucks, and consists of a sandwich a small bag of chips and a fountain drink with no refills. It seems like the old school cafeteria with a variety of food slapped onto trays doesn't exist anymore, unless you are an athlete and get the good stuff.

Posted by: moki at November 02, 2025 04:23 PM (wLjpr)

41 The difference in spellings is to alert you.

Whiskey = good

Whisky = not so good

Posted by: Duncanthrax at November 02, 2025 04:24 PM (0sNs1)

42 but it wasn't completely devoid of ash.
Posted by: CharlieBrown'sDildo [Flying the American Flag!] at November 02, 2025 04:23 PM

Was it a Wednesday?

Posted by: Duncanthrax at November 02, 2025 04:25 PM (0sNs1)

43 Going to wedding...

Posted by: lin-duh: I'm offended! at November 02, 2025 04:27 PM (VCgbV)

44 >>> My wife saw an old Julia Child on (of all channels, our local PBS) where some dude made "dirty steaks." Cooked directly on charcoal. No grate. She would like to try it. I think it'd be worthwhile on some lump, wood charcoal, but not something like Kingsford.
Posted by: Martini Farmer at November 02, 2025 04:19 PM (Q4IgG)


Alton Brown did this for something like skirt steak, let me look. Well his site says it was on season 7 of Good Eats and here's a link to his write up:

altonbrown.com/
recipes/skirt-steak-over-coals/

Never tried it my self.

Posted by: banana Dream at November 02, 2025 04:28 PM (3uBP9)

45 But....CHEESE!

I’ve made a couple of nice cheese-and-egg breakfasts from vintage cookbooks over the last two weeks. Both books came my way via the TxMoMe!

I posted the ca. 1931 Eggs a la Martin from Lenox, Iowa, on last Saturday’s Daily Tech News. The 1933 Your Frigidaire had a Cheese Souffle that I made a few days ago.

1 cup milk; ¼ cup flour; ¼ cup butter or other fat; ½ tsp salt; pepper; 1 cup grated cheese; 3 eggs.

Make sauce of milk, flour, fat and seasonings. Add cheese and beaten egg yolks and stir until cheese has melted and yolks are set. Remove from fire. Fold in stiffly beaten egg whites. Pour into buttered dish or buttered individual molds. Set in pan of hot water and bake 15 minutes at 300° F., or until egg whites are set. Serve at once.

Posted by: Stephen Price Blair at November 02, 2025 04:28 PM (EXyHK)

46 My wife was watching s old Julia Child video on YouTube this afternoon, B&W old

Posted by: Skip at November 02, 2025 04:29 PM (+qU29)

47 I've done the steak on coals thing while camping. You need a good hot bed of big chunks and it only takes a couple of minutes. Knock the ashes off your coals first, and steak when it's done, and it will be so good you won't even notice the grit.

Posted by: fd at November 02, 2025 04:29 PM (vFG9F)

48 > Cooked directly on charcoal. No grate.

Posted by: Martini Farmer at November 02, 2025 04:19 PM (Q4IgG)

Yes! I tried it in a charcoal chimney starter, and I used hardwood. It worked fairly well, but it wasn't completely devoid of ash.

It is worth trying.
Posted by: CharlieBrown'sDildo [Flying the American Flag!] at November 02, 2025 04:23 PM (n9ltV)
-----------
Interesting. Might be a worthwhile "experiment" some evening when it's a bit frosty out. Chill out with a cigar, a fire, Bourbon and cook meat on wood.

Get in touch with my "inner caveman."

Posted by: Martini Farmer at November 02, 2025 04:30 PM (Q4IgG)

49 I'm a tool user.

Throws meat on grill.

Posted by: Additional Blond Agent, STEM Guy at November 02, 2025 04:31 PM (/HDaX)

50 Whiskey = good

Whisky = not so good

Posted by: Duncanthrax at November 02, 2025 04:24 PM (0sNs1)

Balcones = not so good?

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at November 02, 2025 04:31 PM (n9ltV)

51 everywhere I look there is a gluten-free option! How many of these people are latching onto it for other reasons? Weight loss? Attention? Neuroses?

People have all kinds of reasons, even if they're attention-seeking. The good result of that is that the market creates lots of options that then benefit those who are truly allergic. It's kind of nice that the neurotic are funding better quality and expanded choices for the truly ill, n'est-ce pas?

Posted by: Dash my lace wigs! at November 02, 2025 04:31 PM (h7ZuX)

52 Ok, here's actual cooking on coals video of Alton Brown:

youtu.be/Q5y2voEWJ6U


The original good eats one had funny puppets of coals and meat and fire I think but this one is good for instruction.

Posted by: banana Dream at November 02, 2025 04:32 PM (3uBP9)

53 No offense but, dementia addled downed pilot Harrison Ford advertised for Glenmorangie. He also advertised for Jeep.
Both are off my list for purchase.

Posted by: Maj. Healey at November 02, 2025 04:33 PM (abIsI)

54 thx Joe, I rly didn't know

Posted by: sock_rat_eez at November 02, 2025 04:33 PM (kHop/)

55 Posted by: Stephen Price Blair at November 02, 2025 04:21 PM (EXyHK)

Copied, thank you, sir...

Posted by: Joe Kidd at November 02, 2025 04:33 PM (nbLIj)

56 It's kind of nice that the neurotic are funding better quality and expanded choices for the truly ill, n'est-ce pas?

Posted by: Dash my lace wigs! at November 02, 2025 04:31 PM (h7ZuX)

That's a reasonable point.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at November 02, 2025 04:34 PM (n9ltV)

57 I'm learning something about potatoes. No matter what type I use or how I cook them, they turn out fantastic when I put butter and fresh rosemary on them.

Today I had some past-their-prime red skinned potatoes, so I peeled and chunked them to remove bad spots, boiled them in salted water, drained them and tossed them with a bunch of butter, onion slivers, fresh rosemary leaves, ground pepper, and some Parmesan shavings. Absolutely delightful!

Posted by: Emmie -- be strong and courageous! at November 02, 2025 04:34 PM (FMtrg)

58 Folks who have food allergies or sensitivities need to take responsibility for what goes in their mouths.

And if an establishment wants to have the attitude of, “this is what we have, take it or leave it, but we aren’t catering to every wish and whim,” so be it.

Go somewhere else. Or make your food at home.

Posted by: nurse ratched at November 02, 2025 04:34 PM (mT+6a)

59 "whisky" reminds me of that old picture of the vending machine ...

Posted by: sock_rat_eez at November 02, 2025 04:35 PM (kHop/)

60 Ok, here's actual cooking on coals video of Alton Brown:

youtu.be/Q5y2voEWJ6U


The original good eats one had funny puppets of coals and meat and fire I think but this one is good for instruction.
Posted by: banana Dream

I prefer the manifold gourmet.

https://tinyurl.com/yek7rupw

Manifold Destiny !!!

Posted by: Maj. Healey at November 02, 2025 04:36 PM (abIsI)

61 Of course they give antibiotics routinely to pigs in crowded conditions. Here's a study on it and you can figure out what you'd prefer in your food.

https://tinyurl.com/577bvvf3

Kind of amazing that someone would object to requiring a slightly bigger pen so that the animal can turn around. I can tell you that we were happy they didn't get to build the boar breeding facility here, with a 3-4 acre sewage pond. We managed to feed people with more human operations inthe past and I see no reason to change that, so that we can ship it to the Chinese.

Posted by: Notsothoreau at November 02, 2025 04:36 PM (0vX/r)

62 Copied, thank you, sir...

You’re welcome. If I’m reading the various bios of Poul Anderson correctly, his mother originally lived in Denmark and even brought the family back to Denmark for a while after moving to the United States.

Posted by: Stephen Price Blair at November 02, 2025 04:36 PM (EXyHK)

63 Absolutely one of my favorite scotches!
Well done sir!!!
Now I think i shall enjoy a dram or two!

Posted by: Diogenes at November 02, 2025 04:37 PM (2WIwB)

64 gotta say it, I would prefer not to live near a 4 acre pig farm sewage pond, either.

Posted by: sock_rat_eez at November 02, 2025 04:38 PM (kHop/)

65
Whiskey. For some reason, I really do like Jack Daniels. It has a flavor, smell, after burn, and visual appearance in the glass that other burbon just seem to lack.

I've purchased more expensive burbons, they seem to pale in taset and I'm left wanting for a missing element that my cheap Tennessee bourbon delivers each and every sip.

Oddly enough, clear moonshine seems to provide the same element for me that Jack Daniels does wrt how it evaporates on the tongue. If you haven't, try a simple small sip. Then do the same size sip, but open your mouth and inhale whike it sits on your tongue. I swear I can taste the corn when i smell it like that.

Posted by: BifBewalski - at November 02, 2025 04:40 PM (QVmho)

66 Then again,
I am surrounded by gluten free, vegan, but free, dairy free shops and options on every corner.

But not every establishment needs to cater to that. And it’s ok if a deli wants to say it.

Posted by: nurse ratched at November 02, 2025 04:40 PM (mT+6a)

67 Try Talisker Distillers Edition.

Posted by: Del at November 02, 2025 04:40 PM (zhWvq)

68 Glass of Glenfiddich and grilling, might be 60 degrees out but nice and calm

Posted by: Skip at November 02, 2025 04:41 PM (+qU29)

69 People have all kinds of reasons, even if they're attention-seeking. The good result of that is that the market creates lots of options that then benefit those who are truly allergic. It's kind of nice that the neurotic are funding better quality and expanded choices for the truly ill, n'est-ce pas?
Posted by: Dash my lace wigs! at November 02

This is true. Though we have plenty of places here that say “umm…we can’t do that!” And when we were in a very small place in Italy, where the odds of Americans were small, yet there they were, asking for gluten-free. The waiter just looked at them and simply said “no” and walked away. I thought I was in France of something!

Posted by: Piper at November 02, 2025 04:41 PM (p4NUW)

70 Chicken Thigh recipe looks good. I think I'd brown the thighs (skin side) first, then braise in the oven on very low heat. Crisp up the skin under the broiler and serve ith the sauce.

Posted by: RS at November 02, 2025 04:41 PM (SuU/K)

71 "Is antibiotic overuse in agriculture a problem? Absolutely! But not for the hypothetical reasons these authors suggest."

I thought about this briefly, and something bugged me about it.

This is for the chemists in the house (Ciampino, PBUH): wouldn't the cooking process break down any antibiotics that remain in the meat, rendering them inert or harmless to people - either in the short or long-term?

Posted by: Darrell Harris - Je Suis Charlie at November 02, 2025 04:41 PM (0CU3H)

72 Give me some Fighting Cock bourbon. It's 103 proof and costs $17.99 a bottle. You have to go to Woodford Reserve Double Oak to taste better.

Posted by: Field Marshal Zhukov, now, where does a war hero get some lubrication around here? at November 02, 2025 04:41 PM (wBaIH)

73 Pretty sure we threw steaks directly on a wood fire when SOMEBODY forgot to pack the grill. Turned out fine. Suggestion for those who insist on a level of meat and fire separation is gather up several 3/4"-or-so branches, strip the bark and soak in water for a bit. Arrange so that the steak balances on them as they cook...

Posted by: Joe Kidd at November 02, 2025 04:41 PM (nbLIj)

74 I buy chicken that had room to roam because it taste better.
And I'm buying eggs from pasture raised chickens, too,

Posted by: Del at November 02, 2025 04:42 PM (zhWvq)

75 Seems half the conversations in my office involve various food allergies. Gluten free, no dairy, tree nuts, peanuts.

It gets kind of boring. I have no food allergies at all. Except that I loathe pulpy beans like butter, lima, kidney, etc. And I also hate peas.

Posted by: Pug Mahon, Antisocial Media Influencer at November 02, 2025 04:42 PM (0aYVJ)

76 No offense but, dementia addled downed pilot Harrison Ford advertised for Glenmorangie. He also advertised for Jeep.
Both are off my list for purchase.
Posted by: Maj. Healey at November 02, 2025 04:33 PM (abIsI)


I don't care.
Never saw the scotch ads therefore they do not exist.

Posted by: Diogenes at November 02, 2025 04:42 PM (2WIwB)

77 It was a Smithfield subsidiary. This is an area that has been in drought and they planned to put it near our little lake that was made in the 1930s. They lied about several things on the application too. This is an Ag area with cattle, corn, wheat, soybeans and milo. Someone in town learned about it and turned a spotlight on it. Brave Senator Moran washed his hands of it and said that it was up to the county. It seems to have died a quiet death.

Posted by: Notsothoreau at November 02, 2025 04:43 PM (0vX/r)

78 With kids in college and various business, it helps to have things they can grab and eat without spending what are now insane amounts of money for meal plans. To wit, the average meal on their campus is 15 bucks, and consists of a sandwich a small bag of chips and a fountain drink with no refills. It seems like the old school cafeteria with a variety of food slapped onto trays doesn't exist anymore, unless you are an athlete and get the good stuff.

Posted by: moki at November 02, 2025 04:23 PM (wLjpr)

Dang, your kids' college is ripping them off. My kid gets brunch/lunch for $10.50 a swipe, all you can eat and all you can stay (and all allergies accommodated)...they even make in house gelato. She brought me this weekend for brunch, and I had a nice apple pork, a tofu mushroom scramble, cilantro rice with marinated onions, pineapple and cantaloupe, and tater tots (b/c they had no dairy free dessert that meal, so I had to have something junky when my kids are all having gelato and scones)...

Posted by: Nova Local at November 02, 2025 04:44 PM (tOcjL)

79 BOURBON.

1 Old Fashioned
2 Woodford Reserve, neat

Posted by: Mark Andrew Edwards, Buy ammo at November 02, 2025 04:44 PM (xcxpd)

80
It gets kind of boring. I have no food allergies at all. Except that I loathe pulpy beans like butter, lima, kidney, etc. And I also hate peas.
Posted by: Pug Mahon, Antisocial Media Influencer

Oh I am so sad for you! Field peas are so good! Especially with greens. Butter beans, delicious and we could eat limas for a meal.

Posted by: Piper at November 02, 2025 04:45 PM (p4NUW)

81 Theory about gluten:

People may very well feel better when avoiding wheat products, but the problem might not be the gluten. It could be the herbicide they spray on the crops right before harvest in order to force the wheat to dry on a schedule. I've heard that people who react badly to wheat in the US have no trouble with European-grown wheat products. I've also heard that slow-rise or sourdough breads are often tolerated better than the artificially-quickie rise bread baked in factories.

People making these claims that slow is better may just be envious of the productivity and efficiency of American large-scale agriculture. Or they might have a valid point.

I can't imagine that spraying herbicides on something when it's not possible or practical to remove the herbicides before eating the food .... that just sounds kinda nasty.

Posted by: Emmie -- be strong and courageous! at November 02, 2025 04:45 PM (FMtrg)

82 Made my first batch of chili of the season today. Pretty good, but I would like to have added some jalapeno or habanero. but the Missus is not big on spicy. Oh well. It's still good.

Posted by: Pug Mahon, Antisocial Media Influencer at November 02, 2025 04:45 PM (0aYVJ)

83 It's kind of nice that the neurotic are funding better quality and expanded choices for the truly ill, n'est-ce pas?

Posted by: Dash my lace wigs! at November 02, 2025 04:31 PM (h7ZuX)

EXACTLY! I thank the vegans every year for oat milk and rice milk...

Posted by: Nova Local at November 02, 2025 04:46 PM (tOcjL)

84 No idea of how antibiotics break down. But it's not a good idea to eat the meat of unhealthy animals. We have all these systems in place to keep it out of the markets yet you never see any of the big companies face fines or shutdowns for contaminated products.

Posted by: Notsothoreau at November 02, 2025 04:47 PM (0vX/r)

85 A bottle of that scotch is on its way to my daughter pronto.

Posted by: Daggit at November 02, 2025 04:48 PM (dBS6O)

86 Oh I am so sad for you! Field peas are so good! Especially with greens. Butter beans, delicious and we could eat limas for a meal.
Posted by: Piper at November 02, 2025 04:45 PM (p4NUW)

Oddly enough, I like pea pods in Asian food. Regarding beans, the texture actually sometimes triggers my gag reflex. I find it repulsive. I do like the small beans, though, pinto, navy, black.

But don't be sad for me though. I enjoy plenty of other foods.

Posted by: Pug Mahon, Antisocial Media Influencer at November 02, 2025 04:49 PM (0aYVJ)

87 EXACTLY! I thank the vegans every year for oat milk and rice milk...
Posted by: Nova Local at November 02, 2025 04:46 PM (tOcjL)

You really do have to admire the power of the American marketplace. Bernie Sanders may think we don't need 600 kinds of cheese, but we want it. People want dairy-free milk or gluten-free crackers, the market provides it. I'm all for it.

Posted by: Dash my lace wigs! at November 02, 2025 04:49 PM (h7ZuX)

88 And FYI, the animals with cancer are used in pet food, which is why we see more cancer in dogs and cats now.

Posted by: Notsothoreau at November 02, 2025 04:49 PM (0vX/r)

89 I prefer the manifold gourmet.

https://tinyurl.com/yek7rupw

Manifold Destiny !!!
Posted by: Maj. Healey at November 02, 2025 04:36 PM (abIsI)

That was my dad, in a nutshell.

Posted by: Additional Blond Agent, STEM Guy at November 02, 2025 04:50 PM (/HDaX)

90 Balvenie Caribbean cask 14.
A friend gave me a bottle of Glen Fodhry. I haven't had a chance to try it yet. Waiting to pair it with a rare filet and a truffle butter filled baked potato.

Posted by: Ben Had at November 02, 2025 04:50 PM (E6fZE)

91 Man, you are all making me want a bit of scotch. I don't have any on hand.

Posted by: Dash my lace wigs! at November 02, 2025 04:52 PM (h7ZuX)

92 Wife picked up 2 17 oz. prime boneless ribeye's from Sam's. $27.94/lb. Going to preheat cast iron skillet in oven then sear steaks on stove. Couple minutes each side. Finish in oven 5-6 mins. Temps on the internet all over the place from 350-500. I'm going with 450. Steaks are 1.5 inch thick.

Posted by: olddog in mo at November 02, 2025 04:52 PM (hoCmQ)

93 Lectins are a coating on grains and legumes, that protect the seeds from insects. Soaking for a period of time neutralizes it. That why slow rise and sourdough breads are better tolerated.

I promise not to go into any more detail on favtory farms, since this should be about food you want to eat!

Posted by: Notsothoreau at November 02, 2025 04:52 PM (0vX/r)

94 "As of 2022, 98% of pigs, 99.9% of chickens and 75% of cows in the United States are kept, for a significant portion of their lives, in tightly confined and deeply unnatural conditions known as factory farms. These ratios are similar across other developed nations."

Quite simply, people love to turn VERY stupid when it comes to food because this country in particular is full of spoiled brats who take everything for granted. Take "GMOs". EVERYTHING is a GMO at this point. You argue against GMOs, well, congratulations, you lost the argument 6000 years ago. Corn is so modified, it cannot grow without massive human intervention.

The author of this article takes LOTS of things for granted, and probably would break out in hives if he or she traveled out here to where I live. The cows have plenty of land over which to roam here.

Posted by: Cow Demon at November 02, 2025 04:53 PM (vwL3N)

95 I really waste a lot of charcoal, it's free or at least just spent my time making it. It's barely used up and just getting good and my Brats are done

Posted by: Skip at November 02, 2025 04:55 PM (+qU29)

96 Gotta get with dinner prep here, but there was an upthread comment that doubted the presence of tree nuts in Italian food.

Pistachios in mortadella; cashews at the ends of cannoli - real cannoli, with citron in the mascarpone, not that kid stuff with the chocolate chips; pine nuts in..just about everything those Tuscan snobs make because they'd starve i you took away their pine nuts...that's about it.

Now I gotta pour a drink and make a fire...then I'll think about cooking something...

Posted by: Joe Kidd at November 02, 2025 04:56 PM (nbLIj)

97
The stuff labeled "Wiskee" is vile.

Posted by: Hadrian the Seventh at November 02, 2025 04:56 PM (tgvbd)

98
But don't be sad for me though. I enjoy plenty of other foods.
Posted by: Pug Mahon, Antisocial

I get the texture issues, I cannot eat a banana. I love banana bread, but the texture of banana is a no go for me.

Posted by: Piper at November 02, 2025 04:56 PM (pZEOD)

99 I am achieving a food goal today. I bought an economy-sized package of IQF chicken thighs at a discount store (I live in chicken country) and was disappointed in the quality when I cooked the first bunch. So the rest of the bag has been sitting in my freezer for far too long, taking up space and taunting me because I didn't want to use them but couldn't bear to just throw them away. So I thawed the rest of them and today I am cooking them and hoping BBQ sauce will cover a multitude of sins.

Posted by: Emmie -- be strong and courageous! at November 02, 2025 04:57 PM (FMtrg)

100 >>> Made my first batch of chili of the season today. Pretty good, but I would like to have added some jalapeno or habanero. but the Missus is not big on spicy. Oh well. It's still good.
Posted by: Pug Mahon, Antisocial Media Influencer at November 02, 2025 04:45 PM (0aYVJ)


All the chili we make has to be compatible with the spice tolerance level of my wife which is equivalent to mash potatoes. So no peppers. I buy hotsauce just to kick my own bowl up. A habit I share with hillary.

Posted by: banana Dream at November 02, 2025 04:57 PM (3uBP9)

101
"As of 2022, 98% of pigs, 99.9% of chickens and 75% of cows in the United States are kept, for a significant portion of their lives, in tightly confined and deeply unnatural conditions known as factory farms."

The people who decry this are the same ones who want you packed into a "15 minute" city.

Posted by: Hadrian the Seventh at November 02, 2025 04:58 PM (tgvbd)

102 96 Gotta get with dinner prep here, but there was an upthread comment that doubted the presence of tree nuts in Italian food.

Pistachios in mortadella; cashews at the ends of cannoli - real cannoli, with citron in the mascarpone, not that kid stuff with the chocolate chips; pine nuts in..just about everything those Tuscan snobs make because they'd starve i you took away their pine nuts...that's about it.

Now I gotta pour a drink and make a fire...then I'll think about cooking something...

Posted by: Joe Kidd at November 02, 2025 04:56 PM (nbLIj)

And the peanuts? Did Italians finally adopt the pbj...

Posted by: Nova Local at November 02, 2025 04:59 PM (tOcjL)

103 >>> But don't be sad for me though. I enjoy plenty of other foods.
Posted by: Pug Mahon, Antisocial

I get the texture issues, I cannot eat a banana. I love banana bread, but the texture of banana is a no go for me.
Posted by: Piper at November 02, 2025 04:56 PM (pZEOD)


How about avocado? I imagine that would also be bad.

Posted by: banana Dream at November 02, 2025 04:59 PM (3uBP9)

104 You get what you get

And you don’t throw a fit.

Posted by: nurse ratched at November 02, 2025 04:59 PM (a83VZ)

105 So I thawed the rest of them and today I am cooking them and hoping BBQ sauce will cover a multitude of sins.
Posted by: Emmie -- be strong and courageous! at November 02, 2025 04:57 PM (FMtrg)

That sounds like something that begs to be made into chicken and noodles. Or stew, or pot pie. Something where the chicken is an ingredient, rather than the main thing.

Posted by: Dash my lace wigs! at November 02, 2025 05:00 PM (h7ZuX)

106 real cannoli, with citron in the mascarpone, not that kid stuff with the chocolate chips; pine nuts in...

Posted by: Joe Kidd at November 02, 2025 04:56 PM (nbLIj)

And pistachios in Porchetta!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at November 02, 2025 05:01 PM (n9ltV)

107 PS - from AI...

Mortadella can sometimes include nuts, particularly pistachios, but not all varieties contain them. The traditional version is primarily made of pork and pork fat, flavored with spices like peppercorns.

And here...

Mortadella, a beloved Italian sausage, often generates the question: Does it contain nuts? The short answer is that traditional mortadella, specifically Mortadella Bologna PGI, does not contain nuts. However, variations produced outside of Bologna may include nuts.

So, traditional is no nuts...nuts cheapen it...so, now you know the deli quality...

Posted by: Nova Local at November 02, 2025 05:01 PM (tOcjL)

108 Pumpkin ravioli with brown butter and sage.

Posted by: Ben Had at November 02, 2025 05:01 PM (E6fZE)

109 A whisky thread, what a coincidence. I tried Craigellachie 13 for the first time this weekend. Never saw it in a store before. Came. Saw. Bought. At $55 for a real single malt, this is at the low end. But it’s surprisingly good. Tasting notes:

Color is almost a light golden orange, which hints at what’s to come. Good nose. Citrus and caramel with a whiff of smoke.

Initial hit in your mouth is a bit bland and alcoholy. But it immediately opens up into a much fuller flavor. Citrus again with nice oak, pepper, some spice. Not much smoke. Almost tastes like a scotchy bourbon.

Really good finish. That’s the best part of the drink.

Verdict? Good whisky for the price. I’m more into Islay smoke monsters that kick you in the nuts, but this was good. My fav? No. Would I buy another bottle? Yes.

Posted by: Elric the Blade at November 02, 2025 05:02 PM (XJ9MN)

110 Not cooking tonight. Taking Boy F. out and Mrs. F. is taking MiL out with SiL.

Do we want to go with?

Noooooo, thank you.

Posted by: San Franpsycho at November 02, 2025 05:03 PM (A0sqA)

111
And the peanuts? Did Italians finally adopt the pbj...
Posted by: Nova Local at November 02, 2025 04:59 PM (tOcjL)

I just asked my local snobby Tuscan in the backyard ( 😂 ) , there is a salad with cauliflower they use them in, I can ask him to spell it. He said it but that means nothing to me. There is a Christmas bread, same thing with spelling, and some zucchini pasta. He said the Sicilians also use a lot of peanuts.

Posted by: Piper at November 02, 2025 05:03 PM (pZEOD)

112 That sounds like something that begs to be made into chicken and noodles. Or stew, or pot pie. Something where the chicken is an ingredient, rather than the main thing.
Posted by: Dash my lace wigs! at November 02, 2025 05:00 PM (h7ZuX)

I was actually planning to de-skin and de-bone the extra chicken after I bake it all and use the chicken meat in other dishes.

Posted by: Emmie -- be strong and courageous! at November 02, 2025 05:04 PM (FMtrg)

113 I'm used to Mortadella having pistachios.

Posted by: San Franpsycho at November 02, 2025 05:04 PM (A0sqA)

114 >>> You get what you get

And you don’t throw a fit.
Posted by: nurse ratched at November 02, 2025 04:59 PM (a83VZ)


or ...pitch a fit.
Also:
Easy peasy lemon squeezy.

The lexicon of every grade school teacher K-3rd. I remember hearing my daughter repeat this stuff.

Posted by: banana Dream at November 02, 2025 05:04 PM (3uBP9)

115 111
And the peanuts? Did Italians finally adopt the pbj...
Posted by: Nova Local at November 02, 2025 04:59 PM (tOcjL)

I just asked my local snobby Tuscan in the backyard ( 😂 ) , there is a salad with cauliflower they use them in, I can ask him to spell it. He said it but that means nothing to me. There is a Christmas bread, same thing with spelling, and some zucchini pasta. He said the Sicilians also use a lot of peanuts.

Posted by: Piper at November 02, 2025 05:03 PM (pZEOD)

This is a deli, not a full serve, all Italian cuisine, place...

Posted by: Nova Local at November 02, 2025 05:05 PM (tOcjL)

116
How about avocado? I imagine that would also be bad.
Posted by: banana Dream at November

Strangely, fine. But I struggle with raw tomatoes. I know, I know. I get told all the time here I eat like a child. Which is not true, by the way. I just don’t like tomatoes. Or mushrooms. Or shrimp.

Posted by: Piper at November 02, 2025 05:09 PM (pZEOD)

117 Mortadella can sometimes include nuts, particularly pistachios, but not all varieties contain them. The traditional version is primarily made of pork and pork fat, flavored with spices like peppercorns.

Prairie Oysters include nuts.

Posted by: Northernlurker , Maple Syrup MAGA at November 02, 2025 05:09 PM (kTd/k)

118 I’ll be in Sonoma next week, so for shits and giggles I looked at French Laundry.

LOLOLOLOLOL.

Insane pricing, pretentious as hell, and of the 10+ course tasting menu I only saw maybe 5 courses I was interested in. The space itself looks great, though.

Hard pass. I did make reservations at Girl and the Fig and LaSalette.

Posted by: Elric the Blade at November 02, 2025 05:09 PM (XJ9MN)

119 The legal definition in Italy (IGP) says that Mortadella can be made with or without pistachios.

I prefer with, but I have had glorious Mortadella from a deli in Arthur Avenue called Casa Della Mozzarella that didn't have them.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at November 02, 2025 05:10 PM (n9ltV)

120 Pumpkin ravioli with brown butter and sage.
Posted by: Ben Had at November 02, 2025 05:01 PM

Sounds nommy. I'm waiting for 3 gallons of wort to boil. This is time consuming.

Posted by: RedMindBlueState at November 02, 2025 05:12 PM (AakUw)

121 Hard pass. I did make reservations at Girl and the Fig and LaSalette.
Posted by: Elric the Blade at November 02, 2025 05:09 PM (XJ9MN)
=====

We love Girl and the Fig. Try The Depot and Oso too is good on the square.

Posted by: San Franpsycho at November 02, 2025 05:12 PM (A0sqA)

122 Elric, if you are in Sonoma check out the Vela Cheese company

Posted by: Ben Had at November 02, 2025 05:14 PM (E6fZE)

123 Also there is really good Mexican. El Molino is excellent and their mole is the best.

Posted by: San Franpsycho at November 02, 2025 05:15 PM (A0sqA)

124 Posted by: Elric the Blade

Enjoy the west coast!

Sonoma is beautiful country.

Lemme know if you get this far north! There’s some really good food to be had up here.

Posted by: nurse ratched at November 02, 2025 05:15 PM (6/TvZ)

125 San Franpsycho, The Depot is still open?

Posted by: Ben Had at November 02, 2025 05:16 PM (E6fZE)

126 Customer: Waiter, my soup is cold.

Waiter: It's Gazpacho

Customer: Gazpacho, my soup is cold.

(makes me laugh every time, though I would probably be the ignorant customer)

Posted by: illiniwek at November 02, 2025 05:16 PM (vbXSk)

127 This is a deli, not a full serve, all Italian cuisine, place...

Posted by: Nova Local at November 02, 2025 05:05 PM (tOcjL)

Hazelnuts. Everywhere. Plus I thought it was an Italian market, which is going to have pastas and salads and breads. I didn’t ask for Sicilian examples, but he probably wouldn’t know too many. There isn’t and Italian place on the planet that doesn’t have panettone, tons of pistachios and hazelnut opportunities there. But I am now getting a speech on mortadella and how it should have pistachios though you can get them without, but most Italians prefer it with, and then I was told “but you will not eat it either way because you eat like a child”. See the abuse I get?!?

Posted by: Piper at November 02, 2025 05:17 PM (pZEOD)

128 116 I just don’t like tomatoes. Or mushrooms. Or shrimp.

Posted by: Piper at November 02, 2025 05:09 PM

2 of those ingredients make a yummy jambalaya. :-)

Posted by: Scuba_Dude at November 02, 2025 05:19 PM (Jm6kM)

129
2 of those ingredients make a yummy jambalaya. :-)
Posted by: Scuba_Dude at November 02, 2025

Or you can just go with duck and andouille gumbo! 🤣

Posted by: Piper at November 02, 2025 05:19 PM (pZEOD)

130 Hard pass. I did make reservations at Girl and the Fig and LaSalette.
Posted by: Elric the Blade at November 02, 2025 05:09 PM (XJ9MN)
=====

We love Girl and the Fig. Try The Depot and Oso too is good on the square.
Posted by: San Franpsycho at November 02, 2025 05:12 PM (A0sqA)
——

Good to know. G&F menu looks interesting, and it’s highly rated (FWIW). I was surprisingly able to get good reservations so I jumped on it. Booked this trip on short notice.

Posted by: Elric the Blade at November 02, 2025 05:20 PM (XJ9MN)

131 Damn those Brats were excellent. I contend my maple charcoal adds something to the flavor.
Was saying the charcoal was getting prime doing breakfast sausages just because

Posted by: Skip at November 02, 2025 05:20 PM (+qU29)

132 not from me, Piper

Posted by: sock_rat_eez at November 02, 2025 05:20 PM (kHop/)

133 San Franpsycho, The Depot is still open?
Posted by: Ben Had at November 02, 2025 05:16 PM (E6fZE)
=====
Oh yeah. Have the pork chop!

Posted by: San Franpsycho at November 02, 2025 05:20 PM (9ipOP)

134 Or you can just go with duck and andouille gumbo! 🤣
Posted by: Piper at November 02, 2025 05:19 PM

Mmm...duck.

Posted by: RedMindBlueState at November 02, 2025 05:21 PM (AakUw)

135 Elric, if you are in Sonoma check out the Vela Cheese company
Posted by: Ben Had at November 02, 2025 05:14 PM (E6fZE)
——-

Cool, will try

Posted by: Elric the Blade at November 02, 2025 05:22 PM (XJ9MN)

136 Or you can just go with duck and andouille gumbo! 🤣

Posted by: Piper at November 02, 2025 05:19 PM (pZEOD)

Nothing wrong with that!

I love andouille, and have used it in Paella to great effect!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at November 02, 2025 05:22 PM (n9ltV)

137 As to the garlic situation, is it hard to grow your own garlic? Or is the amount of space needed to grow not conducive to grow your own?

Posted by: Scuba_Dude at November 02, 2025 05:23 PM (Jm6kM)

138 I was told “but you will not eat it either way because you eat like a child”. See the abuse I get?!?
Posted by: Piper at November 02, 2025 05:17 PM (pZEOD)

I'm laughing with you, not at you, because I eat like a toddler myself.

Posted by: Dash my lace wigs! at November 02, 2025 05:24 PM (h7ZuX)

139 4 Posted by: Elric the Blade

Enjoy the west coast!

Sonoma is beautiful country.

Lemme know if you get this far north! There’s some really good food to be had up here.
Posted by: nurse ratched at November 02, 2025 05:15 PM (6/TvZ)
——

Looks great in the pics. I’ve been to San Francisco many times. But never Sonoma or Napa.

Posted by: Elric the Blade at November 02, 2025 05:24 PM (XJ9MN)

140
I love andouille, and have used it in Paella to great effect!
Posted by: CharlieBrown'sDildo [Flying the American Flag!] at November 02

If you ever need me to ship you some from here on the gulf, or Conecuh, let me know!

Posted by: Piper at November 02, 2025 05:24 PM (p4NUW)

141 If you ever need me to ship you some from here on the gulf, or Conecuh, let me know!

Posted by: Piper at November 02, 2025 05:24 PM (p4NUW)

Thanks!

I have been looking for Conecuh, but they are quite particular about who they sell to. Apparently NJ is not on their list!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at November 02, 2025 05:26 PM (n9ltV)

142 What the world needs most is a moderately priced fifth of Calvados.

Posted by: Kindltot at November 02, 2025 05:26 PM (rbvCR)

143 Had turkey dinner at the Swalwell Community Hall, and they had gluten-free gravy on request, and a table of gluten-free desserts. I had gluten-riddled pumpkin pie, TYVM.

Posted by: Alberta Oil Peon at November 02, 2025 05:26 PM (npFr7)

144 129 Or you can just go with duck and andouille gumbo! 🤣

Posted by: Piper at November 02, 2025 05:19 PM

I think one of the proteins in jambalaya has to be from the water.
But wait a minute, a ducks spends most of its time in the water.

Piper has found the work around for jambalaya. LOL

Posted by: Scuba_Dude at November 02, 2025 05:26 PM (Jm6kM)

145 Elric, skip Napa and go to St.Helena.

Posted by: Ben Had at November 02, 2025 05:26 PM (E6fZE)

146
I have been looking for Conecuh, but they are quite particular about who they sell to. Apparently NJ is not on their list!
Posted by: CharlieBrown'sDildo [Flying the American Flag!] at November

You have connections!

Posted by: Piper at November 02, 2025 05:27 PM (p4NUW)

147 Enjoy the Left Coast, just keep telling yourself you get to leave.
It's a American right

Posted by: Skip at November 02, 2025 05:28 PM (+qU29)

148 134 Mmm...duck.

Posted by: RedMindBlueState at November 02, 2025 05:21 PM

Had a delicious breast of duck when I was in Paris. And the oysters.... I should have had a dozen and not the six I ordered.

Might be heading back to France in August.

Posted by: Scuba_Dude at November 02, 2025 05:28 PM (Jm6kM)

149 I'm laughing with you, not at you, because I eat like a toddler myself.
Posted by: Dash my lace wigs! at November 02, 2025

Wheatgerm chicken nuggets for the win!

Posted by: Piper at November 02, 2025 05:28 PM (p4NUW)

150 143 Had turkey dinner at the Swalwell Community Hall, and they had gluten-free gravy on request, and a table of gluten-free desserts. I had gluten-riddled pumpkin pie, TYVM.

Posted by: Alberta Oil Peon at November 02, 2025 05:26 PM (npFr7)

Gluten free gravy is the easiest allergy make ever...you just sub flour roux for later starch (corn, potato, arrowroot) slurry...you can try a gluten free flour roux, but those tend to err more often.

Posted by: Nova Local at November 02, 2025 05:28 PM (tOcjL)

151 Wheatgerm chicken nuggets for the win!
Posted by: Piper at November 02, 2025 05:28 PM (p4NUW)

I'll try tha.! Just make sure they aren't touching anything else on my plate!

Posted by: Dash my lace wigs! at November 02, 2025 05:29 PM (h7ZuX)

152 You get what you get

And you don’t throw a fit.
Posted by: nurse ratched at November 02, 2025 04:59 PM (a83VZ)



If you put a small Honda economy car into a trebuchet, you could pitch a Fit.

Posted by: Alberta Oil Peon at November 02, 2025 05:29 PM (npFr7)

153 I've seen bottles of whisky priced at many tens of thousands of dollars at Total Wine in Houston.

Probably for some stupid-money dude from the Arabian Peninsula, or maybe east Asia.

Posted by: Jack Squat Bupkis at November 02, 2025 05:29 PM (jYRYu)

154 141 I have been looking for Conecuh, but they are quite particular about who they sell to. Apparently NJ is not on their list!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at November 02, 2025 05:26 PM

I think Piper is offering to ship to you CBD. I for one would take up that offer. Love andouille!!

Posted by: Scuba_Dude at November 02, 2025 05:30 PM (Jm6kM)

155 I can't imagine that spraying herbicides on something when it's not possible or practical to remove the herbicides before eating the food .... that just sounds kinda nasty.
Posted by: Emmie -- be strong and courageous! at November 02, 2025 04:45 PM (FMtrg)

There is a "drying" process where the farms spray almost ripe grain with herbicide to kill the wheat and have the grain dry at the same time. It is more convenient for harvesting that way, and important since time is tight for harvesting equipment.
I am not convinced this is the best thing for food, however.

Posted by: Kindltot at November 02, 2025 05:30 PM (rbvCR)

156 Dash, I'm still trying to get the apple slaw recipe for you.

Posted by: Ben Had at November 02, 2025 05:31 PM (E6fZE)

157 Had a delicious breast of duck when I was in Paris. And the oysters.... I should have had a dozen and not the six I ordered.

Might be heading back to France in August.
Posted by: Scuba_Dude at November 02, 2025 05:28 PM

Nice. I have two duck breasts in the freezer. I should do something with those soon.

Posted by: RedMindBlueState at November 02, 2025 05:32 PM (AakUw)

158 We have a garden area and what has always grown best there is garlic. Even when we don't have a garden. It just propagates on it's own. It's not those giant cloves though, maybe 2" or so max.

Posted by: fd at November 02, 2025 05:32 PM (vFG9F)

159 Strangely, fine. But I struggle with raw tomatoes. I know, I know. I get told all the time here I eat like a child. Which is not true, by the way. I just don’t like tomatoes. Or mushrooms. Or shrimp.
Posted by: Piper at November 02, 2025 05:09 PM (pZEOD)

It would be sad for me if I couldn't eat tomatoes. There are people who have trouble with nightshades, which include tomatoes and potatoes.
My wife hates mushrooms by the way.

I can gallons of maters every year, it is one of those "done" things. I also make tomato sauce.

Posted by: Kindltot at November 02, 2025 05:33 PM (rbvCR)

160 Seems like it should be later, 1 clock still at 6:30

Posted by: Skip at November 02, 2025 05:33 PM (+qU29)

161 Posted by: Dash my lace wigs! at November 02, 2025 05:29 PM

Dash, tge RMBS Mom enjoyed your baklava. For comparison, could you send me your recipe? Ben Had has my email.

Posted by: RedMindBlueState at November 02, 2025 05:33 PM (AakUw)

162 RMBS, grill them and make a blackberry/ sage sauce to go on them. Serve with wild rice with pine nuts and mushrooms.

Posted by: Ben Had at November 02, 2025 05:33 PM (E6fZE)

163 I've seen bottles of whisky priced at many tens of thousands of dollars at Total Wine in Houston.

Probably for some stupid-money dude from the Arabian Peninsula, or maybe east Asia.
Posted by: Jack Squat Bupkis at November 02, 2025 05:29 PM (jYRYu)
——

Mostly collectors and speculators. Just like exotic cars are rarely driven, exotic whiskeys are rarely drank.

Posted by: Elric the Blade at November 02, 2025 05:33 PM (XJ9MN)

164 157 Nice. I have two duck breasts in the freezer. I should do something with those soon.

Posted by: RedMindBlueState at November 02, 2025 05:32 PM

Look and see what recipes strike your fancy.
What would be nice is going to a restaurant and handing the duck breasts to them and saying , "Have at it, make me something delicious". :-)

Posted by: Scuba_Dude at November 02, 2025 05:36 PM (Jm6kM)

165 RMBS, grill them and make a blackberry/ sage sauce to go on them. Serve with wild rice with pine nuts and mushrooms.
Posted by: Ben Had at November 02, 2025 05:33 PM

Sadly, I have no grill right now, but fresh sage and blackberries? Oh, yes.

Posted by: RedMindBlueState at November 02, 2025 05:36 PM (AakUw)

166
I hate the time change. Her Majesty is complaining. The dogs are complaining.

Posted by: Hadrian the Seventh at November 02, 2025 05:36 PM (tgvbd)

167 Tonight it's beef short ribs in the Instapot with carrots, onions and some mashed 'taters on the side.

I'm in the den and I smell it all from here.

And the Bourbon's nice.

Posted by: Martini Farmer at November 02, 2025 05:36 PM (Q4IgG)

168 ‘ it showcases the relatively new attempts by many distillers to age their Scotch or Rum or Bourbon in interesting barrels or casks’

It’s been reported that the biggest buyers of exotic sherry casks are … whisky distillers

Posted by: Elric the Blade at November 02, 2025 05:37 PM (XJ9MN)

169 162 RMBS, grill them and make a blackberry/ sage sauce to go on them. Serve with wild rice with pine nuts and mushrooms.

Posted by: Ben Had at November 02, 2025 05:33 PM

Damn, that sounds delish Ben Had.

Posted by: Scuba_Dude at November 02, 2025 05:37 PM (Jm6kM)

170 I like Glen Morangie. Not a big scotch drinker, but GM is one I go back to fairly often.

Posted by: From about That Time at November 02, 2025 05:38 PM (sl73Y)

171 RMBS, they will pan fry. Then you can make the sauce in the drippings. More than one way to cook a duck!

Posted by: Ben Had at November 02, 2025 05:38 PM (E6fZE)

172 Hello foodies. Did I miss the appetizer course?

Posted by: Pete Bog at November 02, 2025 05:38 PM (aL7f6)

173 Costco carries bags of Gilroy, CA-grown garlic.

Posted by: Mrs JTB at November 02, 2025 05:38 PM (yTvNw)

174 RMBS, they will pan fry. Then you can make the sauce in the drippings. More than one way to cook a duck!
Posted by: Ben Had at November 02, 2025 05:38 PM

That's the plan.

Posted by: RedMindBlueState at November 02, 2025 05:38 PM (AakUw)

175 Hello foodies. Did I miss the appetizer course?
Posted by: Pete Bog at November 02, 2025 05:38 PM (aL7f6)

Breaded and fried Pacific oysters. They were awesome. Want a breadstick?

Posted by: Kindltot at November 02, 2025 05:39 PM (rbvCR)

176 A Culinary Tragedy

So, I had made this glorious pot of chili for dinner when the beautiful and somewhat gullible Mrs naturalfake waltzes in with sushi.

But, not just any sushi, this was sushi from that well-known purveyor of Japanese food...Costco!
She said that some of her Japanese friends had said it was pretty good and at a bargain price, so she decided to bring some home for dinner.

I'll pause while you make your "gas station sushi" jokes.

Okay. We delay our Chili Eating Activities until the next day, cuz 2nd day chili is great. And ate Costco Sushi for dinner.

It wasn't bad. The rice wasn't sushi rice but the fish itself tasted fine if not first class.
We decided Costco Sushi could be a semi-regular thing.

Then at in the wee hours of the morning, the Costco Sushi pulled a Pearl Harboresque sneak attack on our intestines and we spend the next 24 hours tending nausea and explosive diarrhea.

Costco Sushi will not make the rotation.

TL/DR - don't buy Costco Sushi or...buy Costco Sushi and bringing to a potluck supper for people you hate.

Posted by: naturalfake at November 02, 2025 05:40 PM (iJfKG)

177 Pete Bog, Dash needs your apple slaw recipe.

Posted by: Ben Had at November 02, 2025 05:40 PM (E6fZE)

178 Speaking of food, I am off to meet my team for dinner. Have a great evening!

Posted by: Piper at November 02, 2025 05:40 PM (pZEOD)

179 ‘As of 2022, 98% of pigs, 99.9% of chickens and 75% of cows in the United States are kept, for a significant portion of their lives, in tightly confined and deeply unnatural conditions known as factory farms. ‘

Yea … I totes believe this. How do you define “confined” or “unnatural”? Anything less than cows roaming thousands of acres of open land — like they once did ages ago — technically meets this definition. This is anti-meat bullshit.

Posted by: Elric the Blade at November 02, 2025 05:40 PM (XJ9MN)

180 Pete Bog, Dash needs your apple slaw recipe.

Posted by: Ben Had at November 02, 2025 05:40 PM (E6fZE)

He's falling down on the job!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at November 02, 2025 05:42 PM (n9ltV)

181 This is anti-meat bullshit.

Posted by: Elric the Blade at November 02, 2025 05:40 PM (XJ9MN)

Exactly.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at November 02, 2025 05:43 PM (n9ltV)

182 Posted by: naturalfake

Oh no!

I had Costco sashimi (salmon, ahi tuna and hamachi) just a couple weeks ago.

It was awesome.

Posted by: nurse ratched at November 02, 2025 05:43 PM (mT+6a)

183 Just added the first quantity of hops. Kitchen smells great.

Posted by: RedMindBlueState at November 02, 2025 05:44 PM (AakUw)

184 I love andouille, and have used it in Paella to great effect!
Posted by: CharlieBrown'sDildo [Flying the American Flag!] at November 02, 2025 05:22 PM (n9ltV)

Until you shook the pan and ruined the delicious crusty bits.

Posted by: Pete Bog at November 02, 2025 05:44 PM (aL7f6)

185 Oh, those poor chickens. They are caged for the sum total of a month before they are ready for butchering. A steers sole existence is to eat and sleep to eat and sleep some more. Goats and sheep are butchered at around 4 months old.

Posted by: Ben Had at November 02, 2025 05:45 PM (E6fZE)

186 > TL/DR - don't buy Costco Sushi or...buy Costco Sushi and bringing to a potluck supper for people you hate.
Posted by: naturalfake
-----------
We've had several "bad" experiences with those bagged salads. You know the kind; everything including dressing in a bag. Typically fairly pedestrian for two.

Unless contaminated with E.coli.

Posted by: Martini Farmer at November 02, 2025 05:45 PM (Q4IgG)

187 Until you shook the pan and ruined the delicious crusty bits.

Posted by: Pete Bog at November 02, 2025 05:44 PM (aL7f6)

Sigh...you left-coasters just don't know how to cook!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at November 02, 2025 05:46 PM (n9ltV)

188 I think I will make beef stew next week. Make a batch in the slow cooker and freeze it.

Thinking of adding mushrooms this time.

Posted by: Scuba_Dude at November 02, 2025 05:47 PM (Jm6kM)

189 CBD, I can't ask him because he told me he didn't want to hear from until March!

Posted by: Ben Had at November 02, 2025 05:47 PM (E6fZE)

190 Speaking of UTIs, how about that Uqora commercial:

"Having eight UTIs in one year, this inspired me and my partner Spencer..."

Every time I see that stupid commercial I think just as you do, CBD. Maybe they're doing it wrong.

Posted by: IrishEi at November 02, 2025 05:48 PM (3ImbR)

191
Moron Bleg:

I've been having some digestive issues lately (not related to Costco Sushi) so I went to the Doc and he suggested I might have some kind of IBS issue but go a specialist and have them check thing out.

In the meantime, asked that I refrain from gluten contains foods, lactose containing foods, and add fermented vegetables (kimchi, sauerkraut, etc to each meal. Okay, fiiiiiiine I'm doing that, but-

Could any of you with those issues recommend a good gluten free bread and good lactose free cheese if any exist, and tasty commercial kimchi and sauerkraut?

Thanks!

Posted by: naturalfake at November 02, 2025 05:48 PM (iJfKG)

192 naturalfake, get on a probiotic first.

Posted by: Ben Had at November 02, 2025 05:49 PM (E6fZE)

193 naturalfake, then get a stool sample study done.

Posted by: Ben Had at November 02, 2025 05:50 PM (E6fZE)

194 Maybe they're doing it wrong.

Posted by: IrishEi at November 02, 2025 05:48 PM (3ImbR)

100% correct.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at November 02, 2025 05:50 PM (n9ltV)

195 I'm waiting for 3 gallons of wort to boil. This is time consuming.
Posted by: RedMindBlueState

Someone requires a larger brewpot!

Posted by: AZ deplorable moron at November 02, 2025 05:50 PM (B7EJo)

196 I've been having some digestive issues lately (not related to Costco Sushi)

Posted by: naturalfake at November 02, 2025 05:48 PM (iJfKG)

I know exactly what is causing it.

Shaken Manhattans are famous for that sort of issue.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at November 02, 2025 05:51 PM (n9ltV)

197 Could any of you with those issues recommend a good gluten free bread and good lactose free cheese if any exist, and tasty commercial kimchi and sauerkraut?

Thanks!

Posted by: naturalfake at November 02, 2025 05:48 PM (iJfKG)

My only suggestion - don't eat any dairy free cheese. None are actually good.

Maybe some lactose free ones are, but I wouldn't know those...

Posted by: Nova Local at November 02, 2025 05:52 PM (tOcjL)

198 179, 181, exactly!

Posted by: sock_rat_eez at November 02, 2025 05:53 PM (kHop/)

199 No monster mouthful of oak and smoke and iodine..

I believe that is referred to as 'peatiness' CBD.

Posted by: Aetius451AD work phone at November 02, 2025 05:53 PM (zZu0s)

200 Dash,

Here is the recipe before the MoMe logistics and budgeting department intervened. Off the top of my head cabbage was subbed for fennel. No one knew what hispi cabbage was so that was substituted with cabbage. Fennel seeds? Hah! Actually I think we used fennel seed and likely a bit of red pepper flake.

https://tinyurl.com/5n85zp2b

Posted by: Pete Bog at November 02, 2025 05:54 PM (aL7f6)

201 I've been having some digestive issues lately (not related to Costco Sushi)

Posted by: naturalfake at November 02, 2025 05:48 PM (iJfKG)

I know exactly what is causing it.

Shaken Manhattans are famous for that sort of issue.
Posted by: CharlieBrown'sDildo [Flying the American Flag!] at November 02, 2025 05:51 PM (n9ltV)

I don't know.

I thought maybe you were right about stirring Manhattans so I began doing that, and-

Wait a minute! That's when all this started!

Well, now I know. I'm cured!

i'll cancel my specialist's appt.

Posted by: naturalfake at November 02, 2025 05:54 PM (iJfKG)

202 naturalfake, get on a probiotic first.
Posted by: Ben Had at November 02, 2025 05:49 PM (E6fZE)

Thanks, Ben Had.

That's the purpose behind the fermented veggies.

My Doc, it turns out, is a great believer in that.

Posted by: naturalfake at November 02, 2025 05:56 PM (iJfKG)

203 As for gluten free bread that is good, which also happens to be dairy free (b/c a lot of gluten free breads will add dairy which might include lactose), I liked Udi brand on the cruise ship (not sure which exact one it was b/c they brought me the bag to show allergens, and I didn't care what the type was). Don't get me wrong - normal french and sourdough and plain old white breads are better, but Udi was in that "okay, this is pretty good and I'll eat that b/c I can't have the other bread."

Posted by: Nova Local at November 02, 2025 05:56 PM (tOcjL)

204
Oh, I tried a couple of gluten-free beers.

Not horrible. They're okay especially if IPAs but not first class wither.

Drinkable as it were.

Posted by: naturalfake at November 02, 2025 05:57 PM (iJfKG)

205 As for kimchi, my spouse swears by the stuff at HMart near their prepared food area (it almost looks like it's made in store the way they sell it - maybe it is)...he did not like other grocer's interpretations (we've tried a few).

Posted by: Nova Local at November 02, 2025 05:59 PM (tOcjL)

206 Every one is off hitting refresh like maniacs!

Posted by: AZ deplorable moron at November 02, 2025 05:59 PM (B7EJo)

207 Thanks, Nova Local.

I'll try Udi if I can find it.

I didn't think about the lactose thing in bread but yeah, of course.

I tried a loaf of Trader Joe's non-gluten. Not great. with a very mealy weird texture.

Posted by: naturalfake at November 02, 2025 06:00 PM (iJfKG)

208 Sigh...you left-coasters just don't know how to cook!
Posted by: CharlieBrown'sDildo [Flying the American Flag!] at November 02, 2025 05:46 PM (n9ltV)

Right On Berkeley Boy. I’m hopeful that someday I’ll learn.

Posted by: Pete Bog at November 02, 2025 06:00 PM (aL7f6)

209 is there a commercial kimchi / sauerkraut that's not pasteurized?

(wouldn't know, we make our own ... )

if you have an H Mart within range, on Saturday they have the Kimchi Ladies with a pallet of napa cabbage and a big stainless steel table making it fresh in mass quantities before your very eyes!
(kimchi that is)

Posted by: sock_rat_eez at November 02, 2025 06:01 PM (kHop/)

210 Costco Sushi pulled a Pearl Harboresque

So both dive bomber and torpedo bomber?

Posted by: Commissar of plenty and festive little hats at November 02, 2025 06:01 PM (St9fb)

211 I didn't want to make nokedli with my paprikash, because I was short on time. So I made some Israeli couscous, chilled it in the fridge, and fried it in lard. It was a good, easy substitute for nokedli.

Posted by: Yudhishthira's Dice at November 02, 2025 06:01 PM (BI5O2)

212 209 is there a commercial kimchi / sauerkraut that's not pasteurized?

(wouldn't know, we make our own ... )

if you have an H Mart within range, on Saturday they have the Kimchi Ladies with a pallet of napa cabbage and a big stainless steel table making it fresh in mass quantities before your very eyes!
(kimchi that is)

Posted by: sock_rat_eez at November 02, 2025 06:01 PM (kHop/)

So, it IS made in store...see my previous comment (we were thinking alike)...

Posted by: Nova Local at November 02, 2025 06:02 PM (tOcjL)

213
Right On Berkeley Boy. I’m hopeful that someday I’ll learn.
Posted by: Pete Bog

Maybe if you meticulously measured every item instead of relying on experience!

Posted by: AZ deplorable moron at November 02, 2025 06:02 PM (B7EJo)

214 Mostly collectors and speculators. Just like exotic cars are rarely driven, exotic whiskeys are rarely drank.
Posted by: Elric the Blade at November 02, 2025 05:33 PM (XJ9MN)

Doesn't exclude stupid money Arabs and Asians. Who else collects whiskey without actually drinking it?

Posted by: Jack Squat Bupkis at November 02, 2025 06:02 PM (jYRYu)

215 207 Thanks, Nova Local.

I'll try Udi if I can find it.

I didn't think about the lactose thing in bread but yeah, of course.

I tried a loaf of Trader Joe's non-gluten. Not great. with a very mealy weird texture.

Posted by: naturalfake at November 02, 2025 06:00 PM (iJfKG)

Amazon Fresh will deliver it (and Prime even will deliver some) if it's not a brand in your area...

Posted by: Nova Local at November 02, 2025 06:02 PM (tOcjL)

216 Okay, H-Mart is on my kimchi list.

Thank you.

Posted by: naturalfake at November 02, 2025 06:03 PM (iJfKG)

217 *pops popcorn*

Posted by: nurse ratched at November 02, 2025 06:03 PM (kX8mD)

218 Stepping away for a bit to clean up dinner...back soon!

Posted by: Nova Local at November 02, 2025 06:03 PM (tOcjL)

219 *fistbump!*

Posted by: sock_rat_eez at November 02, 2025 06:04 PM (kHop/)

220 Pete Bog and CBD, if you did not see Beserker's comment about the tri tip you have to look at it in the Saturday night ONT.

Posted by: Ben Had at November 02, 2025 06:04 PM (E6fZE)

221 Still have a few green cherry tomatoes that may warm up in the sun this week. If it gets too cold, I'll pick them and it might make a half pint of green tomato relish my son likes (he keeps asking, "got any more of that relish?)

All mine this year that I didn't eat fresh or give to neighbors, I dried in my little dehydrator and packed for the freezer. I will take out packs all winter and spring and eat them like Craisins. That is often all the fruits/veggies I bother with in the off season, except grapefruit from Aldi.

Posted by: skywch at November 02, 2025 06:04 PM (uqhmb)

222 Fresh kimchi, since it is not fermented, would defeat the purpose of adding it to the diet.

Posted by: nurse ratched at November 02, 2025 06:05 PM (kX8mD)

223 Making another batch of the cranberries rehydrated in sherry with chopped walnuts.

Posted by: Ben Had at November 02, 2025 06:08 PM (E6fZE)

224 Pete Bog and CBD, if you did not see Beserker's comment about the tri tip you have to look at it in the Saturday night ONT.
Posted by: Ben Had at November 02, 2025 06:04 PM (E6fZE)

I saw it. He was correct and absolutely without exaggeration in his review. It was tasty despite CBD’s attempts to undermine the dish by substituting the tri-tip with tofu.

Posted by: Pete Bog at November 02, 2025 06:12 PM (aL7f6)

225 I would think that one would let it ferment ... you would be eating the stuff you bought a month or two ago ...

Posted by: sock_rat_eez at November 02, 2025 06:12 PM (kHop/)

226 Making another batch of the cranberries rehydrated in sherry with chopped walnuts.
Posted by: Ben Had

The last batch tasted great!

Posted by: AZ deplorable moron at November 02, 2025 06:12 PM (B7EJo)

227 AZdeplorable, I can't begin to thank you both enough for all your help.

Posted by: Ben Had at November 02, 2025 06:14 PM (E6fZE)

228 CBD’s attempts to undermine the dish by substituting the tri-tip with tofu.
Posted by: Pete Bog

Must be a Bizerkley thing...

Posted by: AZ deplorable moron at November 02, 2025 06:15 PM (B7EJo)

229 AZdeplorable, I can't begin to thank you both enough for all your help.
Posted by: Ben Had

And we both enjoyed helping!

Posted by: AZ deplorable moron at November 02, 2025 06:15 PM (B7EJo)

230
Diana is telling us that she's starving and will expire of malnutrition unless she's fed right now. Her sister Rosalind is voicing similar sentiments.

Posted by: Hadrian the Seventh at November 02, 2025 06:16 PM (tgvbd)

231 Costco Sushi pulled a Pearl Harboresque

So both dive bomber and torpedo bomber?
Posted by: Commissar of plenty and festive little hats at November 02, 2025 06:01 PM (St9fb)

Surprise attack. Out of the sun. Little bastards did not even have the decency to declare war first.

*types* *deletes* ww2 joke

Posted by: Aetius451AD work phone at November 02, 2025 06:17 PM (zZu0s)

232 Maybe if you meticulously measured every item instead of relying on experience!

Posted by: AZ deplorable moron at November 02, 2025 06:02 PM (B7EJo)

Bingo!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at November 02, 2025 06:17 PM (n9ltV)

233 Thanks for troll begone!

Posted by: AZ deplorable moron at November 02, 2025 06:18 PM (B7EJo)

234 Sauerkraut is pretty straight forward, my recipe calls for 1-3/4 lbs of cabbage to 2 Tbsp of salt. This amount of cabbage when shredded will fit into a quart jar, and the salt is sufficient for each quart as well.

Quarter and cut out the heart of the head of cabbage.
Pull off the ugly leaves and put them in the compost.
Pull off a few nice leaves from each head and put them aside, you need them later.

Shred your cabbage with a mandolin or with a knife
Put it in a big, wide bowl. We have steel bowls just for this
As you put each shredded head in, scatter it with salt

Let this sit for 15 -45 minutes to sweat. Using your hands turn it over every ten minutes or so, this makes sure the salt gets on everything. This is why you need a broad bowl

When it seems enough, pack the cabbage into quart jars. When it gets about to where the shoulder is, cut 3 round pieces of of cabbage leaf to fit in the neck of the jar to cover the cabbage.
There should be enough brine in the cabbage to cover the shreds abut if not, pour some from the steel bowl you have been sweating your cabbage in.
if not, mix some brine from salt and water.
You can add shredded carrot, or garlic or caraway

Posted by: Kindltot at November 02, 2025 06:18 PM (rbvCR)

235 Huh, we seem to have been getting a lot more ad spam lately.

Posted by: Aetius451AD work phone at November 02, 2025 06:18 PM (zZu0s)

236 223 ... "Making another batch of the cranberries rehydrated in sherry with chopped walnuts."

Hi Ben Had,
Now that I've found the one rum I really enjoy, El Dorado 12, I'm using the other rums to rehydrate dried berries. In this case dried cranberries. Love them mixed with oatmeal, yogurt, and in ricotta cheese. Hadn't thought of adding chopped walnuts. I'll add some next time I'm in the kitchen.

Posted by: JTB at November 02, 2025 06:18 PM (yTvNw)

237 Who else collects whiskey without actually drinking it?

Posted by: Jack Squat Bupkis at November 02, 2025 06:02 PM (jYRYu)

I very happily drank the most expensive Scotch Whiskey I ever bought, and was bitterly disappointed when it was finished. Same with Bourbon.

Collecting is an odd thing.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at November 02, 2025 06:19 PM (n9ltV)

238 Now that I've found the one rum I really enjoy, El Dorado 12,
-JTB

That is good stuff.

Posted by: Aetius451AD work phone at November 02, 2025 06:19 PM (zZu0s)

239 I think Tri-Tip is under ranted. It was something of a staple in CA. And done many different ways.

Not the most tender cut, but fairly receptable to whatever one wanted.

Posted by: Martini Farmer at November 02, 2025 06:20 PM (Q4IgG)

240 oh, right, and then put lids on tight, and let them sit on the drainboard for 3-5 days, burping them daily to check.
When they start to turn color, green to pale, or red to blue, put them in the fridge and start eating on them.

If you get some mold looking stuff, dark and nasty, scoop it out and take out the top leaf you set in the neck, that should be enough to keep the infection down.
If not, cabbage and salt are cheap.

Posted by: Kindltot at November 02, 2025 06:20 PM (rbvCR)

241 236, endorsed!

Posted by: sock_rat_eez at November 02, 2025 06:21 PM (kHop/)

242 Whoopsie! 234, now!

Posted by: sock_rat_eez at November 02, 2025 06:22 PM (kHop/)

243 JTB, rum soaked dates filled with ground pistachio/honey is on my list to try.

Adding alcohol to your recipes is a definite plus.

Posted by: Ben Had at November 02, 2025 06:23 PM (E6fZE)

244 Like the label on market kimchee: contents may explode.

Posted by: Commissar of plenty and festive little hats at November 02, 2025 06:23 PM (iLqj/)

245 That spam came from Pakistan!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at November 02, 2025 06:23 PM (n9ltV)

246 Now, my wife makes her own kimchi, and that is pretty much the same except she puts Napa cabbage, daikon, green onions, grated carrots, daenjong paste, and gobs and gobs of ground red pepper.

Posted by: Kindltot at November 02, 2025 06:24 PM (rbvCR)

247 a species more emotionally intelligent than a dog
/facepalm/
This carp is a big reason people don't listen. It's idiotic. It's based in the idea of destroying the special nature of humans. And they've ruined things like Charlotte's Web.

(I have actually seen a few people go into shock when I tell the joke with the punchline "You don't eat a pig like that all at once!")

Posted by: GWB at November 02, 2025 06:24 PM (Yidmu)

248 Collecting is an odd thing.
Posted by: CharlieBrown'sDildo [Flying the American Flag!] at November 02, 2025 06:19 PM (n9ltV)

Especially if you spend more on whiskey than you would on a used car.

Posted by: Jack Squat Bupkis at November 02, 2025 06:25 PM (jYRYu)

249 fairly receptable to whatever one wanted.

Used to date her.

Posted by: Commissar of plenty and festive little hats at November 02, 2025 06:25 PM (iLqj/)

250 Someone requires a larger brewpot!
Posted by: AZ deplorable moron at November 02, 2025 05:50 PM

Nah...hotter stove. All is well. Only about another 20 minutes of boiling, then cooling and yeast pitching. There will be homebrew for Thanksgiving.

Posted by: RedMindBlueState at November 02, 2025 06:26 PM (AakUw)

251 Especially if you spend more on whiskey than you would on a used car.

Posted by: Jack Squat Bupkis at November 02, 2025 06:25 PM (jYRYu)

Quality increases arithmetically (if it does at all past a certain point)...price increases exponentially.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at November 02, 2025 06:26 PM (n9ltV)

252 Posted by: Kindltot at November 02, 2025 06:24 PM (rbvCR)

Yay for her! Fermented cabbage stuff is wonderful.
Heck, fermentation may even make brussel sprouts edible.

Posted by: GWB at November 02, 2025 06:26 PM (Yidmu)

253 Watched " The Hundred Foot Journey" again today. One of the really good food movies.

Posted by: Ben Had at November 02, 2025 06:27 PM (E6fZE)

254 contents may explode.

Posted by: Commissar of plenty and festive little hats at November 02, 2025 06:23 PM (iLqj/)

Better warn naturalfake!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at November 02, 2025 06:27 PM (n9ltV)

255 Maybe if you meticulously measured every item instead of relying on experience!
Posted by: AZ deplorable moron at November 02, 2025 06:02 PM (B7EJo)

I’ll try that the next time I’m cooking for 100.

Posted by: Pete Bog at November 02, 2025 06:28 PM (aL7f6)

256 I also make apple cider vinegar from chopped apples, water and patience.

That recipe is to chop your apples and your choice if you get the cores out, I mostly just cut out the worms.
fill a gallon jar 1/3 full of apple chunks
fill it the rest of the way with tap water
Let it sit on the counter lightly covered with a lid and a towel.
If your water is heavily chlorined, you can add another chopped up apple the next day.
Now, every day you stir the apple chunks down and around with a wooden spoon to make sure they all get submerged. and cover it back up. Repeat until all the apple chunks get soft and sink to the bottom.
It will first smell alcoholic, then it will start getting vinegary. There will be a slimy translucent layer growing on the top of the fluid, that is the "vinegar mother" and it is mostly the bacteria that convert alcohol into vinegar.

In a month or so it will get developed enough to be vinegar, so decant it into a jar, You can start again with the vinegar mother, water and more apples.

Posted by: Kindltot at November 02, 2025 06:29 PM (rbvCR)

257 > Who else collects whiskey without actually drinking it?
----------
Trolling for mental illness?

Posted by: Martini Farmer at November 02, 2025 06:29 PM (Q4IgG)

258 Yay for her! Fermented cabbage stuff is wonderful.
Heck, fermentation may even make brussel sprouts edible.
Posted by: GWB at November 02, 2025 06:26 PM (Yidmu)

The bad batches are the ones she says she made too hot.
Freeeyow! that is spicy.

Posted by: Kindltot at November 02, 2025 06:30 PM (rbvCR)

259 234 ... Those are the same proportions I use for kraut. I add caraway. I have a couple of huge bowls, one steel and one ceramic, I use when I need to get my hands in (big hands). Helpful when making kraut, double batches of bread or biscuit dough.

Posted by: JTB at November 02, 2025 06:30 PM (yTvNw)

260 Nah...hotter stove. All is well. Only about another 20 minutes of boiling, then cooling and yeast pitching. There will be homebrew for Thanksgiving.
Posted by: RedMindBlueState

A 'cajun cooker'?

Posted by: AZ deplorable moron at November 02, 2025 06:30 PM (B7EJo)

261
I’ll try that the next time I’m cooking for 100.
Posted by: Pete Bog


That's my point. It doesn't work when cooking for large groups.

Posted by: AZ deplorable moron at November 02, 2025 06:32 PM (B7EJo)

262 Heck, fermentation may even make brussel sprouts edible.
Posted by: GWB at November 02, 2025 06:26 PM (Yidmu)

Nope.

Posted by: Pete Bog at November 02, 2025 06:32 PM (aL7f6)

263 Like the label on market kimchee: contents may explode.
Posted by: Commissar of plenty and festive little hats at November 02, 2025 06:23 PM (iLqj/)

Truer words have never been spoken.

Posted by: Kindltot at November 02, 2025 06:32 PM (rbvCR)

264 256, that sounds even simpler than our method! gonna try that Real Soon Now!

Posted by: sock_rat_eez at November 02, 2025 06:32 PM (kHop/)

265 Still on old time, was up at 3am hour and 8 was old bed time

Posted by: Skip at November 02, 2025 06:34 PM (+qU29)

266 We've gotten conditioned into accepting garbage food.
Posted by: Mastiff at November 02, 2025 04:18 PM (2m7dr)

We've been conditioned into eating cheap, plentiful food.
Most of the things you mention were bred in to make grain go a lot farther or more fully. We can look at it now from a position of food wealth and maybe sneer, but a lot of those changes are why bread can be $2.50 a loaf for the stuff that isn't "artisanal" or crazy. (Yeah, I know, it used to be $1.50.)

Posted by: GWB at November 02, 2025 06:35 PM (Yidmu)

267 Nah...hotter stove. All is well. Only about another 20 minutes of boiling, then cooling and yeast pitching. There will be homebrew for Thanksgiving.
Posted by: RedMindBlueState

Look into a propane cooker like the Stanisport two burner stove. I use one for canning, and it makes life easier for me. The kitchen stove is not ideal for bringing large pots to a boil

Posted by: Kindltot at November 02, 2025 06:36 PM (rbvCR)

268 252 ... "Heck, fermentation may even make brussel sprouts edible."

Never heard of this but thought: why not. Plenty of recipes on the web. Sounded as easy to do as kraut but without all the knife work.

Posted by: JTB at November 02, 2025 06:36 PM (yTvNw)

269 Pete Bog, cooking for ten or less must feel like a breeze now

Posted by: Ben Had at November 02, 2025 06:37 PM (E6fZE)

270 So the L&T made an apple pie from the backyard try apples yesterday. Pretty tasty.

I wasn’t sure it was at first bite. By the third slice I had decided it was indeed tasty. Did not apply the Vanilla Bean ice cream crutch.

Posted by: Pete Bog at November 02, 2025 06:38 PM (aL7f6)

271 Most of the things you mention were bred in to make grain go a lot farther or more fully. We can look at it now from a position of food wealth and maybe sneer, but a lot of those changes are why bread can be $2.50 a loaf for the stuff that isn't "artisanal" or crazy. (Yeah, I know, it used to be $1.50.)
Posted by: GWB at November 02, 2025 06:35 PM (Yidmu)

I started making bread when the price of store bread went to .50 a loaf. Only recently when the price of flour doubled after Covid, did I have a higher price than that in flour alone. And flour and electricity for the stove were the main costs for bread

I think the flour is now about .75 per loaf

Posted by: Kindltot at November 02, 2025 06:39 PM (rbvCR)

272 Thanks for the recipes Kindltot!

If this turns into a longterm thing, I'll definitely give them a try.

Posted by: naturalfake at November 02, 2025 06:42 PM (iJfKG)

273 I like making flat bread. Lemon /mint and orange/ almond are great sandwich breads.

Posted by: Ben Had at November 02, 2025 06:43 PM (E6fZE)

274 Kindletot,
Thanks for the ACV recipe and process. I should give it a try since I use a lot of apple cider vinegar in recipes and mixed with cold seltzer to sip.

Does the room temperature matter when making ACV?

Posted by: JTB at November 02, 2025 06:44 PM (yTvNw)

275 @ 271 -
just started this year; the 3-ingredient kind, flour, yeast, salt ... okay, four, water.

quite good, with the structural integrity that I require for sandwich making.

(lol?)

Posted by: sock_rat_eez at November 02, 2025 06:44 PM (kHop/)

276 Well, rigged in a 30-amp dryer outlet to the service panel in the big shop, avoiding electrocution getting shocked in the process. Now to tote the 230 volt, 3000 watt heater out to the shop, and see if it works, without the magic smoke coming out.

Posted by: Alberta Oil Peon at November 02, 2025 06:45 PM (npFr7)

277 prayers and fistbump AOP !

Posted by: sock_rat_eez at November 02, 2025 06:46 PM (kHop/)

278 Go somewhere else. Or make your food at home.
Posted by: nurse ratched at November 02, 2025 04:34 PM (mT+6a)

That's what my mother does. And she's full-Celiac's.
When I visited her we made manicotti for old-time's sake, but with shells made of rice flour. It was really excellent manicotti. (It was a favorite when I was a kid. I called it sewer pipes, because all those giant, concrete pipes alongside the road waiting to be put in the ground looked just like 'em.)

Also while there, she discovered a restaurant near her had gluten-free hamburger buns. She was so happy, as she hadn't had a burger on a bun in a long time.

Posted by: GWB at November 02, 2025 06:46 PM (Yidmu)

279 Never heard of this but thought: why not. Plenty of recipes on the web. Sounded as easy to do as kraut but without all the knife work.
Posted by: JTB at November 02, 2025 06:36 PM (yTvNw)

Could you pickle Brussels sprouts in wine vinegar or something? I am one of those who enjoys Brussels sprouts, and other cruciferous vegementals.

Posted by: Alberta Oil Peon at November 02, 2025 06:47 PM (npFr7)

280 lol, GWB, "sewer pipes", what a happy story!

Posted by: sock_rat_eez at November 02, 2025 06:48 PM (kHop/)

281 CBD, Thank you for the food thread. Inspiring as always.

Posted by: Ben Had at November 02, 2025 06:51 PM (E6fZE)

282 ASOP, I think Mrs Eez has done exactly that, by pretty much normal "process canning with vinegar brine" protocols.
good stuff!

I will inquire, but might not get an answer today ...

Posted by: sock_rat_eez at November 02, 2025 06:51 PM (kHop/)

283 Does the room temperature matter when making ACV?
Posted by: JTB at November 02, 2025 06:44 PM (yTvNw)

I start making it in July or so, so not really. It works faster when it is warmer I think.

Posted by: Kindltot at November 02, 2025 06:51 PM (rbvCR)

284 Just a comment. I have good old Pyrex glass bread pans and aluminum ones but have had the best results with Lodge cast iron bread pans. Worked perfectly for regular sandwich bread and quick breads. Haven't tried baking bread in one of the dutch ovens. That's next.

Posted by: JTB at November 02, 2025 06:51 PM (yTvNw)

285 Who else collects whiskey without actually drinking it?

Posted by: Jack Squat Bupkis at November 02, 2025 06:02 PM (jYRYu)

I very happily drank the most expensive Scotch Whiskey I ever bought, and was bitterly disappointed when it was finished. Same with Bourbon.

Collecting is an odd thing.
Posted by: CharlieBrown'sDildo [Flying the American Flag!] at November 02, 2025 06:19 PM (n9ltV)

Yeah, collectors are nuts.

They're the reason it's almost impossible to get a good whiskey at a good price these days.

I've seen them literally follow the delivery trucks around to each liquor store so they can buy up the bourbon or whatever.

I've talked to them and they just keep the bottles on display with no intent of drinking.

Yeeesh, drink that stuff a-holes!

Posted by: naturalfake at November 02, 2025 06:51 PM (iJfKG)

286 whoopsie, read AOP

Posted by: sock_rat_eez at November 02, 2025 06:52 PM (kHop/)

287 283 ... "I start making it in July or so, so not really. It works faster when it is warmer I think."

Thanks. I'll use a warmer spot in the kitchen.

Posted by: JTB at November 02, 2025 06:52 PM (yTvNw)

288 “ “Therefore I tell you, do not worry about your life, what you will eat or drink; or about your body, what you will wear. Is not life more than food, and the body more than clothes?”

Matthew 6:25

Posted by: Marcus T at November 02, 2025 06:53 PM (N4Bhh)

289 whoopsie, read AOP
Posted by: sock_rat_eez at November 02, 2025 06:52 PM (kHop/)

My keyboard does that, too. Crappy Chinese keyboards. Grrr!

Posted by: Alberta Oil Peon at November 02, 2025 06:53 PM (npFr7)

290 yeah, she's on the phone ...

Posted by: sock_rat_eez at November 02, 2025 06:53 PM (kHop/)

291 I think the flour is now about .75 per loaf

Posted by: Kindltot at November 02, 2025 06:39 PM (rbvCR)

But the quality difference makes it worthwhile even if it weren't so much cheaper.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at November 02, 2025 06:54 PM (n9ltV)

292 grrr is right!

but it IS lit up in multi-colors ...

Posted by: sock_rat_eez at November 02, 2025 06:54 PM (kHop/)

293 291, innit?

Posted by: sock_rat_eez at November 02, 2025 06:55 PM (kHop/)

294 sock_rat_eez, if you use malt it will rise faster. I grind up amber malt that I get from the brewing supply company and use a teaspoon in my sponge. You can also use malt powder if you can get it.
Too much malt can make the bread gooey, which is sort of a texture issue, but it is nice if you use it to make a toasted sandwich.

My goal was 4 ingredient bread, but I now add malt and I use a cup of whole meal wheat.

Posted by: Kindltot at November 02, 2025 06:57 PM (rbvCR)

295 Okay folks, it is time for a cocktail. Or maybe a sip of that Scotch up at the top!

Thanks for reading and commenting! Even if you don't appreciate the importance of measuring to the gram when cooking for 100!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at November 02, 2025 06:57 PM (n9ltV)

296 Ben Had, have you ever seen Babette's Feast?

Posted by: barbarausa at November 02, 2025 06:58 PM (enw9G)

297 huh, cool, I'w'l have to try that, thank you!

Posted by: sock_rat_eez at November 02, 2025 06:58 PM (kHop/)

298 Last call for drinks

Posted by: Skip at November 02, 2025 06:59 PM (+qU29)

299 *clink!*

Posted by: sock_rat_eez at November 02, 2025 06:59 PM (kHop/)

300 279 ... "Could you pickle Brussels sprouts in wine vinegar or something? I am one of those who enjoys Brussels sprouts, and other cruciferous vegementals."

Had to look it up as I haven't tried this. Apparently you can pickle them in wine vinegar. The recipes mentioned white wine vinegar. Using the wine lends a softer, less acidic taste. Most recipes used regular white vinegar.

Posted by: JTB at November 02, 2025 06:59 PM (yTvNw)

301 barbarusa, I have not. I will look for it.

Posted by: Ben Had at November 02, 2025 07:00 PM (E6fZE)

302 But the quality difference makes it worthwhile even if it weren't so much cheaper.
Posted by: CharlieBrown'sDildo [Flying the American Flag!] at November 02, 2025 06:54 PM (n9ltV)

Yes, but it is really important to follow some recipe for proportions, and rising and baking time, otherwise you will be like 25 year-old me and eat crappy home-made bread for a decade. The recipes make it possible to make really good bread at home.

Posted by: Kindltot at November 02, 2025 07:00 PM (rbvCR)

303 Babg bang up

Posted by: rickb223 Acehole Extraordinaire coined by JSpicy at November 02, 2025 07:00 PM (x1Zfx)

304 nood!

Posted by: sock_rat_eez at November 02, 2025 07:00 PM (kHop/)

305 Most recipes used regular white vinegar.

Posted by: JTB at November 02, 2025 06:59 PM (yTvNw)

I use apple cider vinegar for pickling!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at November 02, 2025 07:00 PM (n9ltV)

306 Worth it--Danish film based on an Isak Dinesen story.
A woman whose talent is food pays back a family for giving her a home as a refugee, with a feast of her skills

Posted by: barbarausa at November 02, 2025 07:02 PM (enw9G)

307 Well, toted the heater out, plugged it in, turned it on. It works, throws plenty of warm air, and no smoke, no stray plasma balls. Woot!

Posted by: Alberta Oil Peon at November 02, 2025 07:08 PM (npFr7)

308 We place sows in crates so they don't roll over upon and kill the piglets. See the TV show Clarkson's Farm for examples. We do let them out to walk around for an hour or so twice a day while we clean the pens, but once feed is replaced they come right back in to their own crates, chow down, then lay down and nurse again. Once the piglets are weaned sow and barrows are placed in more open pens to feed at will. The sows are allowed to reset, so to speak, an in the same pens with the boars. Once we start seeing teats fill out, the sows go back to the same routine. We tried open pastures and little huts for them, but suffered between 15% and 25% piglet loss. It was also impossible to treat for scours and such since you can't really clean a pasture. That meant money out of pocket, and I can assure you we didn't raise hogs for the fun and smell!

Posted by: MaxDamage at November 02, 2025 07:12 PM (nbhwU)

309 Hi, I do believe this is a great blog. I stumbledupon it

Posted by: Watch Shemale Hentai Videos at November 03, 2025 12:46 AM (DZtQw)

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