Food Thread: Eat, Drink, And Be Merry (And Ignore What Anyone Else Says!)

[Courtesy of Commenter "Dr_No" Take a look at his stuff!]

Food and drink pomposity is a real thing, especially among the nomenklatura and their hangers-on in Park Slope and Hyde Park and Tribeca and Austin. Sure, we all have our little foibles about food (shaken Manhattans are a creation of the Devil), but most people just try to make and eat what they like, and don't trouble themselves too much about appearances when it comes to what is on the plate in front of them.

And that is as it should be!

If you want to eat microwave frozen burritos while standing over the sink, or fast food while hunched over the steering wheel? Have at it! I have done both, and have enjoyed those meals. If you want to eat at a fancy restaurant with 19 forks, knives, spoons, and three unidentified utensils, while being served nine courses over four hours? Go for it! I have done that and it's a hoot!

One of my most memorable meals was a chunk of Safeway Cheddar, half a Galileo salami, several chunks of sourdough bread, and three bottles of Henry Weinhard's Private Reserve beer. Granted, it was a glorious Northern California day, on the beach at Fort Ross after a particularly successful abalone dive, and that might beat the kitchen sink scenario, but still...

What were some of your memorable meals? Extra credit for interesting locations.

******

Am I crossing the streams? Grammar pedantry meets Food Thread!

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There is a certain coblogger whose name rhymes with Hisanthropic Mumanitarian. On the surface he seems like an amiable and pleasant fellow, but beneath that friendly Midwestern exterior lurks the heart of a cruel and dark man. He seems to get some perverse amusement out of sending me recipes for classic dishes that have been butchered by maniacs who are hell-bent on putting their own stamp on the classics, and taste be damned!

French Onion Casserole? Really? What the hell is wrong with French Onion Soup? It's a perfect dish, so stop trying to improve it!

Mis Hum is cackling with glee as I twitch and convulse with revulsion.

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I saw that bottle at my local liquor store and was intrigued. It is distilled in Missouri, which makes it interesting, has some bottle age, and is bottled in bond, which puts it at a very nice alcohol level.

It was also $50, so it wasn't an impulse buy, but I tasted it last night and am quite pleased. I like the wheated bourbon taste profile, and this bottle didn't disappoint. It had a hint of sweetness, balanced the alcohol very nicely, and wasn't out of balance at all. Not too much oak or vanilla, which is a big problem with many bourbons.

Oh, that glass is called a glencairn, after the company that popularized it. I think it adds to the enjoyment of some bourbons, although it is absolutely not essential. I drink most of my bourbon in a low-ball glass or old square scotch glasses I got in a gift pack about 35 years ago.

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Chicken thighs are where it's at, and no amount of tenderness and quick cooking will convince me that chicken breasts are superior in any dish.

So I decided to try Chicken Piccata with chicken thighs, realizing that I would have to modify the recipe a bit to cook the thighs to the appropriate temperature. And boy oh boy...that was simple! All I did was follow the recipe with one change...after I sautéed the thighs, I popped them into a 300 degree oven for about 30 minutes. They came out perfectly, and I then continued with the recipe.

Delicious!

Oh...I linked to a good recipe for no particular reason, but there are thousands of them all over the internet.

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[Hat Tip: TC]
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Well, the garlic is out in the sunshine, probably soon to be eaten by those vile rodents with bushy tails and a penchant for damaging my home. But if they survive the squirrel apocalypse, and actually grow into something edible, I will be in garlic heaven! In case it doesn't, send all of your excellent home-grown garlic to: cbd dot aoshq at gmail dot com.

Rumor has it that the Bourbon Bubble is bursting. I have seen no evidence of decreasing prices, but maybe the bursting started somewhere else! I think the sweet spot is $40-$60 for excellent and interesting bottles, and bumping that to $100 gets you an incremental improvement in quality, but nothing mind-blowing. More than that and I think you are paying for hype and rarity, which may look good in your liquor cabinet, but doesn't translate to more quality in the bottle.

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

Posted by: CBD at 04:00 PM

Comments

(Jump to bottom of comments)

1 Food fight

Posted by: Skip at March 22, 2026 04:00 PM (Ia/+0)

2 Fud!

Posted by: RedMindBlueState at March 22, 2026 04:00 PM (Wnv9h)

3 FOOD!

Posted by: Additional Blond Agent, STEM Guy at March 22, 2026 04:02 PM (/HDaX)

4 Tacos soon, haven't had them in awhile

Posted by: Skip at March 22, 2026 04:02 PM (Ia/+0)

5 The right tool for the right job.

Chicken thighs for braising, chicken breast for stir frying.

Posted by: Additional Blond Agent, STEM Guy at March 22, 2026 04:03 PM (/HDaX)

6 Chicken thighs are the best part of the chicken. This is a Known Thing.

*sips stirred Manhattan*

Posted by: RedMindBlueState at March 22, 2026 04:03 PM (Wnv9h)

7 Chicken thighs are where it's at, and no amount of tenderness and quick cooking will convince me that chicken breasts are superior in any dish.

My wife was sick this week, and asked for chicken soup. I made a big pot of it with 2 lbs. of chicken thighs and 1 lb of chicken breast. The thighs have far more flavor and juiciness, as compared to the Campbell's and other mass market soups made only with breasts.

Posted by: Archimedes at March 22, 2026 04:05 PM (Riz8t)

8 I'm still a rookie but the content was worth it!

Posted by: AZ deplorable moron at March 22, 2026 04:06 PM (MZJrA)

9 Considering how pervasive garlic is, you'd think critters that ate a lot of it...

Feed cows nothing but garlic accented feed?

Posted by: Aetius451AD work phone at March 22, 2026 04:06 PM (zZu0s)

10 Gotta head out early for a birthday dinner, but wanted to mention a cool food discussion I had this week with a tent camper.

I never realized how nice I was being to my daughter when I always made sure she had a ton of fresh fruit, fresh veg, carton milk, and bottled water when she went out tent camping with her friends til I chatted with a friend this week.

I had no idea that in a burn ban b/c of heat, all those canned goods you bring (and don't put in a cooler - I do that for my kid also) become worthless b/c they get too hot and can become dangerous and you can't cook them b/c you can't build a fire. So, you have spoiling cans and nothing else to eat. Yes, this happened to my friend.

Note to self - this sounds so unpleasant to me (military service was enough), I can't believe anyone willingly does this...but my kid does, so someone must enjoy it. And now you know - check the temp/bans and go prepared.

Posted by: Nova Local at March 22, 2026 04:06 PM (tOcjL)

11 I prefer chicken thighs, wings are garbage

Posted by: Skip at March 22, 2026 04:07 PM (Ia/+0)

12 I once dated a girl with chicken thighs.

Posted by: Cicero (@cicero43) at March 22, 2026 04:08 PM (guGkK)

13 7 Chicken thighs are where it's at, and no amount of tenderness and quick cooking will convince me that chicken breasts are superior in any dish.

While I agree that I like thighs more, breasts have their place if you are planning a really fatty sauce (like I don't need a coconut-milk based tikka masala chicken sauce on thighs...breast gets it done)...or you are sick and need something REALLY gentle on the stomach to eat and recover with...

Posted by: Nova Local at March 22, 2026 04:09 PM (tOcjL)

14

The French Onion Casserole sounds delicious.

On the menu this week.

Posted by: four seasons at March 22, 2026 04:10 PM (3ek7K)

15 11 I prefer chicken thighs, wings are garbage
Posted by: Skip at March 22, 2026 04:07 PM (Ia/+0)

Wings are not chicken - they are junk snack food, since they are only goods as "wings" - aka fried crisp and sauce dunked...they aren't worth any other prep vs another cut...

Posted by: Nova Local at March 22, 2026 04:10 PM (tOcjL)

16 Lot of wing hate.

Posted by: Aetius451AD work phone at March 22, 2026 04:11 PM (zZu0s)

17 On the menu this week.

Posted by: four seasons at March 22, 2026 04:10 PM (3ek7K)

Blech!

I take back every nice thing I have said about you!

Posted by: CharlieBrown'sDildo at March 22, 2026 04:12 PM (n9ltV)

18 Maple syrup on French toast still anethema?

Nova Local - what about pre-cooked shelf-stable stuff in cans (most soups, dinty moore stews, pre-cooked preserved meats, etc)? Sure, it wouldn't taste _good_ without the recommended heating, but it should at least be edible in a pinch?

Posted by: RandomDave at March 22, 2026 04:13 PM (aJQbY)

19 Hello Foodsters. The first item is a good one.

Posted by: Pete Bog at March 22, 2026 04:14 PM (eCt/m)

20
I take back every nice thing I have said about you!
Posted by: CharlieBrown'sDildo

Well that escalated quickly...

Posted by: AZ deplorable moron at March 22, 2026 04:14 PM (MZJrA)

21 Henry Weinhard's Private Reserve - wow, that's a flashback. I remember when NW Portland, near Powell's, always smelled like a giant bowl of Malt-O-Meal because of the brewery. I avoid the city now, and I can only assume it smells like homeless drug addicts and socialism.

Posted by: PabloD at March 22, 2026 04:14 PM (8sD0/)

22

People like what they like.

I don't see criticizing what people like to eat.

Posted by: four seasons at March 22, 2026 04:15 PM (3ek7K)

23 I take back every nice thing I have said about you!
Posted by: CharlieBrown'sDildo

Well that escalated quickly...

Not necessarily. Do we know for a fact that he EVER said anything nice about him?

Posted by: Archimedes at March 22, 2026 04:16 PM (Riz8t)

24

CBD,

awww, I said something nice about you a few years ago, lol.

Posted by: four seasons at March 22, 2026 04:16 PM (3ek7K)

25 I don't see criticizing what people like to eat.

De gustibus non disputandum.

Posted by: That guy who always has to show off his Latin at March 22, 2026 04:17 PM (Riz8t)

26 Most memorable dinner was millennium New Year's Eve at the restaurant atop the American Visionary Art Museum. Delicious multi course gourmet fare and a splendid view of Baltimore Harbor as the fireworks kicked in.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes. at March 22, 2026 04:17 PM (kpS4V)

27 awww, I said something nice about you a few years ago, lol.

Posted by: four seasons at March 22, 2026 04:16 PM (3ek7K)

Let me check...

Posted by: CharlieBrown'sDildo at March 22, 2026 04:17 PM (n9ltV)

28
LOL

Posted by: four seasons at March 22, 2026 04:17 PM (3ek7K)

29 agree that I like thighs more, breasts have their place

LOL

Posted by: Commissar of plenty and festive little hats at March 22, 2026 04:18 PM (Kt19C)

30 awww, I said something nice about you a few years ago, lol.

Posted by: four seasons at March 22, 2026 04:16 PM (3ek7K)

Let me check...

Posted by: CharlieBrown'sDildo

Probably said privately

Posted by: AZ deplorable moron at March 22, 2026 04:19 PM (MZJrA)

31 I mean, what is there to say?

World traveler.
Noted antisemite.
Food snob.

Posted by: Aetius451AD work phone at March 22, 2026 04:19 PM (zZu0s)

32 Considering how pervasive garlic is, you'd think critters that ate a lot of it...

Feed cows nothing but garlic accented feed?
Posted by: Aetius451AD

That probably won't have the effect you want. Considering what I smell like after eating a lot of garlic, I have to assume the chemicals in it aren't sticking around to make me garlic-flavored, and a good part of it is, um, boiling off.

Also, feedlots smell bad enough as it is.....

Posted by: mikeski at March 22, 2026 04:19 PM (VHUov)

33 Probably said privately
Posted by: AZ deplorable moron at March 22, 2026 04:19 PM (MZJrA)

Under her breath.

Posted by: Aetius451AD work phone at March 22, 2026 04:19 PM (zZu0s)

34 Memorable meals

With my future ex husband. We hiked to the top of Mt Dickerman in the Cascades. He packed a surprise dinner.

We picked wild blueberries on the way up in an alpine meadow and snacked on those and some salami and cheeese.

Got to the top and he built a nice little fire. He then pulled out a little grill top and cooked fresh mahi mahi and fresh pineapple. We had a bottle of white wine in little plastic wine glasses and watched the sunset.

Camped at the top and woke to about two inches of snow.

Posted by: nurse ratched at March 22, 2026 04:21 PM (A5RD0)

35 Also, feedlots smell bad enough as it is.....
Posted by: mikeski at March 22, 2026 04:19 PM (VHUov)

Eh valid. If it's coming through in your urine, it's probably not sticking around.

I drank coffee the other day for the first time in months and when I went to take a leak in the evening, I was bewildered for a half second.

Posted by: Aetius451AD work phone at March 22, 2026 04:21 PM (zZu0s)

36 I supervised a very classy French restaurant, the wife hostess of the cheif invited my wife and me for dinner there. Ate things I never had before and we had at least 3 desserts.
Cost nothing but tip

Posted by: Skip at March 22, 2026 04:21 PM (Ia/+0)

37

The food thread is great.

Lots of ideas, tips, etc.

Eat what you like, life is short.

Posted by: four seasons at March 22, 2026 04:21 PM (3ek7K)

38 Misspent my youth thinking I wouldn't like abalone. I could not have been more wrong.

Posted by: Ben Had at March 22, 2026 04:22 PM (+nEug)

39 18 Maple syrup on French toast still anethema?

Nova Local - what about pre-cooked shelf-stable stuff in cans (most soups, dinty moore stews, pre-cooked preserved meats, etc)? Sure, it wouldn't taste _good_ without the recommended heating, but it should at least be edible in a pinch?
Posted by: RandomDave at March 22, 2026 04:13 PM (aJQbY)

If they don't bulge or show signs of other seal issues (the biggest issue), they are probably okay as long as you aren't taking a long trip (she apparently did the national parks)...but as mentioned, they are gonna approach inedible...(AI mentions canned goods exposed to 95°F heat for extended periods are at risk of spoiling, losing nutrients, and having broken seals, making them unsafe to eat). Tent campers normally are not single night folks (she isn't), but her trip was eventually cut short b/c bad food sucks, and enough food got unsafe, she had to bail...she wished she'd thought of fresh stuff for her and the spouse...

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

40 First time ever had Creme Brule

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

41 Most memorable dinner was millennium New Year's Eve at the restaurant atop the American Visionary Art Museum. Delicious multi course gourmet fare and a splendid view of Baltimore Harbor as the fireworks kicked in.

Mine was the final dinner at a scientific conference in Rome. Afterwards, they bussed us out to the Medici summer palace in Tuscany. We had a spectacular meal in the palace, followed by fireworks over the Tuscan countryside.

The Italians know to treat scientists like the royalty they are.

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

42 The best meals I can think of were best because of the people I was eating with, not so much the food.

Posted by: Kindltot at March 22, 2026 04:23 PM (rbvCR)

43 My South African customer and I used to go to the Pilanesberg game reserve on weekends. We always stayed at a place called the Ivory Tree Lodge. Spectacular place that borders the game reserve. You could sit on your balcony and hear the animals at all times of the day and night.

Some nights they would move dinner to an outdoor kitchen and dining area that featured an enormous fire pit. The food was outstanding including some exotics like antelope tartar but the location was incredible. The night sky in the African bush is breathtaking.

Posted by: JackStraw at March 22, 2026 04:24 PM (viF8m)

44 Mine was the final dinner at a scientific conference in Rome. Afterwards, they bussed us out to the Medici summer palace in Tuscany. We had a spectacular meal in the palace, followed by fireworks over the Tuscan countryside.

The Italians know to treat scientists like the royalty they are.

The best meals I can think of were best because of the people I was eating with, not so much the food.

My wife was with me, so I agree.

Posted by: Archimedes at March 22, 2026 04:24 PM (Riz8t)

45 > What were some of your memorable meals?
------------
Well, several years ago while we still lived in Monterey, CA my wife and I were at dinner. Sort of a mid-range joint for the area. Good wine selection. Interesting selection, including wild boar... which was pretty good.

What made it memorable?

Our daughter and 5 friends found out we were there and "joined" us for dinner. This was just after HS graduation, so they were all dressed up for their night out. We got the staff to push a couple tables together, let the girls order Hors d'oeuvres or whatever and chilled with them.

We were the envy of the whole place.

Cost a small fortune too.

Posted by: Martini Farmer at March 22, 2026 04:26 PM (AkEZC)

46 Grandkids over tonight. Sautéed chicken tenders, green beans almondine, AuGratin potatoes and a fruit salad. Brownies for dessert.

Posted by: Tuna at March 22, 2026 04:26 PM (lJ0H4)

47

This is probably a stupid question.

The drought here in SW Wyoming is terrible. We already have red flags warnings in March.

The temperature is great for grilling. We have a gas grill. Is it alright to use a gas grill during wildfire season?

Posted by: four seasons at March 22, 2026 04:27 PM (3ek7K)

48 Is it alright to use a gas grill during wildfire season?
Posted by: four seasons

Yes.

Posted by: AZ deplorable moron at March 22, 2026 04:28 PM (MZJrA)

49 Most memorable meal - my brother and I (both with our 1st grown up jobs) taking my entire family (at the time 10 "adult" orderers) to Wolfgang Puck's in Disney World (when it was the classy sit down) while on vacation to give my family their 1st fancy meal without needing to be fancy. Getting my dad a chance to have authentic Wienerschnitzel. It was the one and only "fancy expensive" meal as a family we ever did b/c my dad died of colon cancer within 2 years. Best $500 bill (no alcohol) there ever was (brother and I split it 50-50).

The food was amazing. The company was amazing. We were there like 2.5 hours. And it was worth the bill.

I've got other meals that measure up as well (probably with better food), but this wins for top memory.

Posted by: Nova Local at March 22, 2026 04:30 PM (tOcjL)

50 A simple/wonderful chicken thigh recipe: Jacques Pepin's Chicken Thighs with Garlic Spinach. (find on YT)

Easy, little prep needed, nearly set it and forget it on the stove. Absolutely delicious!

No spinach? Thin sliced Brussel sprouts work. Now that it's spring, Asparagus as well.

Posted by: Fritzy at March 22, 2026 04:30 PM (2GIh1)

51 Before the Wall came down, my bride and I took a loan and did a self guided tour of western Europe for 3 weeks. At a restaurant in Alsace-Lorraine, we sat down at a wooden table and waited. We were escorted to the front of the restaurant, white cloth tablecloths and businessmen in suits.
Had the greatest fondue lunch we will ever have. That two casually dressed newlyweds were pulled up from the workingman's area was odd for us and made it more elegant.
I was later told a cute young couple always gets the formal area even if dressed casually.
That was 45 years ago and I can still smell and taste the bubbling fondue.
Fondue is my madeleine.

Posted by: Elect me because i'm dyslexic and racist at March 22, 2026 04:31 PM (bexpN)

52 Had a nice lunch at the local tav with NaCly Dog today. It's not fancy food but the burgers are pretty good. He was a big help to me today, moving stuff into my new shed. Nothing like lunch with a Moron to make your day!

Posted by: Notsothoreau at March 22, 2026 04:32 PM (gQ15S)

53
NaCly Dog is a treasure.

Posted by: four seasons at March 22, 2026 04:33 PM (3ek7K)

54 Most memorable meal. My mom was a superb cook. When my dad was still alive all holiday meals were memorable. After he died she didn't as effort into it.

Posted by: Tuna at March 22, 2026 04:34 PM (lJ0H4)

55 He made the waitress laugh by treating his order of water like it was alcoholic.

Posted by: Notsothoreau at March 22, 2026 04:34 PM (gQ15S)

56 >>Well, several years ago while we still lived in Monterey, CA my wife and I were at dinner. Sort of a mid-range joint for the area. Good wine selection. Interesting selection, including wild boar... which was pretty good.

Many moons ago some of my cow workers and I spent a weekend on the peninsula to golf. They were all good golfers. I was not.

We went to dinner at a nice place in Carmel one evening. Small place but great food. The waiter brought the wine book, book not list, and we thought he was kidding. The thing was the size of the NYC phone book.

So he took us to the wine cellar. It was ginormous, way bigger than the footprint of the restaurant. Some of the bottles were dusty cause they had been there since the dinosaurs roamed the planet. We settled on a more moderately priced bottle that was probably bottled the day before. It was appropriate to our level of sophistication.

Posted by: JackStraw at March 22, 2026 04:34 PM (viF8m)

57 Most memorable meal was with my cousin on our live off the land week. We went frog gigging, harvested the legs and then cooked them in white wine and garlic on the wood stove in the old ranch house.

Posted by: Ben Had at March 22, 2026 04:35 PM (+nEug)

58 Always enjoy discussing booze, even though I don't drink much. Our local state run booze emporium finally got some Pikesville 110 proof rye after an absence of over a year. (Don't know why the lack.) I've been preferring rye over bourbon lately for sipping neat and Pikesville is a favorite. Got two bottles which will last me for a few years.

Posted by: JTB at March 22, 2026 04:35 PM (yTvNw)

59 The best meals I can think of were best because of the people I was eating with, not so much the food.

Posted by: Kindltot at March 22, 2026 04:23 PM (rbvCR)

This guy gets it...

Posted by: CharlieBrown'sDildo at March 22, 2026 04:35 PM (n9ltV)

60 I avoid the city now, and I can only assume it smells like homeless drug addicts and socialism.
Posted by: PabloD at March 22, 2026 04:14 PM (8sD0/)

Redundant! Speaking of pedantic

Posted by: Pete Bog at March 22, 2026 04:36 PM (eCt/m)

61 Highlight of my week was the St. Joseph Day pastry (Zeppoli di San Guiseppe) I scored the the 19th. Near impossible to find in my former neck of California.

Found a great Italian bakery a short drive from my current digs. It must have been a couple decades since my last one, probably purchased at Calandra'a in Newark, NJ. This place is called Paisano's. Worth a look up if you find yourself around Sarasota..

Posted by: Joe Kidd at March 22, 2026 04:36 PM (nbLIj)

62 one of my more memorable meals, that I never would have had on my own - was on a work trip, the vendor took us out to a NICE restaurant. For the first time in my life I had grilled oysters and red caviar. They also had some of the best asparagus and an interesting sauce tying it all together with the fish. Way beyond _my_ budget, but on someone else's dime? Delish.

Posted by: RandomDave at March 22, 2026 04:38 PM (aJQbY)

63 That was 45 years ago and I can still smell and taste the bubbling fondue.
Fondue is my madeleine.

Posted by: Elect me because i'm dyslexic and racist at March 22, 2026 04:31 PM (bexpN)

Nice!

Sometimes the French can be friendly, especially when you are far from Paris...not often, but it happens!

Posted by: CharlieBrown'sDildo at March 22, 2026 04:39 PM (n9ltV)

64 Four Seasons

Likely is fine unless very windy which it has been here. Have a hose handy.

Posted by: Pete Bog at March 22, 2026 04:39 PM (eCt/m)

65 We settled on a more moderately priced bottle that was probably bottled the day before. It was appropriate to our level of sophistication.

Posted by: JackStraw at March 22, 2026 04:34 PM (viF8m)

One of the pleasures of a restaurant with a good cellar is that there usually stuff that is impossible to find anywhere else, but not necessarily expensive: great local wineries that don't sell outside of the area.

Posted by: CharlieBrown'sDildo at March 22, 2026 04:42 PM (n9ltV)

66 Several food snobs from my old circles back in Austin are sneeringly contemptuous of “red sauce Italian” food. They love to go to the snotty Italian places which have never served a drop of marinara.

Meanwhile my closest friend is 3rd generation American from Sicily and his family’s Italian food is red, and amazing. Their red sauce is almost smoky and kind of like a roux.

Posted by: Buck Throckmorton at March 22, 2026 04:44 PM (d9Cw3)

67 Another amazing meal was also bittersweet. My marriage was falling apart, but we took one last sailboat vacation together with our very young (7 and 4) boys into the San Juan Islands. We anchored off Lopez Island and threw the crab pot down with some chicken bones we let sit in the sun all day.

Pulled up 3-4 beautiful
Dungeoness, boiled them and ate them
With some butter and lemon. Threw the shells off the side of the boat. Boys got a kick out of talking to the crabs. “Hey buddy, isn’t that Fred? Oh crap he’s in pieces!” As the shells floated to the bottom.

We also caught a beautiful rockfish that trip and bbq’d him on our bbq mounted off the stern of the boat.

Posted by: nurse ratched at March 22, 2026 04:44 PM (A5RD0)

68 I'm in charge of the cocktails for my daughter's upcoming bridal shower, and my other daughters have requested a water lily as the signature cocktail. If you're unfamiliar with this abomination, it's a widely varying combination of gin, creme de violette, lemon juice, and Cointreau, garnished with an edible orchid.

I suppose that it's the creme de violette and the orchid that make it sound so awful. The CdV is supposed to be VERY floral.

Posted by: Archimedes at March 22, 2026 04:46 PM (Riz8t)

69 Our most memorable meal was a 6 course Dinner at the Dry Creek Kitchen in Healdsburg for Our 30th Anniversary.. Over 20 years ago..I still remember it...

Posted by: It's me donna at March 22, 2026 04:48 PM (VE6XX)

70

Pete Bog,

The wind here has been amazing.

I'm putting together go bags. Husband thinks I'm crazy but I told him have all our documents together and I'm making go bags for us and the dogs.

It's scary how fast the fires spread.

Posted by: four seasons at March 22, 2026 04:49 PM (3ek7K)

71 The best meals I can think of were best because of the people I was eating with, not so much the food.

Posted by: Kindltot at March 22, 2026 04:23 PM (rbvCR)

This guy gets it...
Posted by: CharlieBrown'sDildo at March 22, 2026 04:35 PM

^^^ All of this.

Posted by: RedMindBlueState at March 22, 2026 04:50 PM (Wnv9h)

72 The bourbon bubble may or may not burst. Fortunately my taste in bourbon runs to less expensive stuff: Wild Turkey 101 and Bowman Brothers Virginia Straight Bourbon. Both under 30 dollars. This where not giving a hoot about 'popular' names helps. I'm sure Pappy Van Winkle is wonderful stuff but you can't find it and it's damn expensive when you can.

An alternative to bourbon is George Dickel No. 12 Tennessee Whiskey. I prefer it to Jack Daniel's and it's about 25 bucks.

Posted by: JTB at March 22, 2026 04:50 PM (yTvNw)

73 The CdV is supposed to be VERY floral.
Posted by: Archimedes

I have some violet scented black tea that I enjoy very much.

Posted by: Tuna at March 22, 2026 04:50 PM (lJ0H4)

74 Henry Weinhard's Private Reserve
---------
Nectar of the mortals. Could go for 1 or 4 of those right now.

Posted by: scampydog at March 22, 2026 04:51 PM (41CYW)

75 >>One of the pleasures of a restaurant with a good cellar is that there usually stuff that is impossible to find anywhere else, but not necessarily expensive: great local wineries that don't sell outside of the area.

Same South African customer and I visited some of his customers in Cape Town. We had lunch in pretty casual place down by the harbor. We were seated at a table that had a signed photo by some of crew on one of the Volvo race boats skippered by Ken Read, a local guy who is one of the best racing sailors in history.

On Saturday we did a tour of a number of wineries that are all over the Cape region. Had lunch at Ernie Els' winery on a patio overlooking the winery. It also featured a putting green because of course it did.

Posted by: JackStraw at March 22, 2026 04:51 PM (viF8m)

76 We were working in Walla Walla. There was a French restaurant there so we tried it. I had creamed calf's liver with roasted baby potatoes. It was really wonderful. The liver didn't have that weird taste and the potatoes were crispy.

Runner up was a little place in rural OR. Stopped there for lunch and got a ham sandwich. It came on a baguette, with aoli, swiss chese and a wonderful ham! It was a reminder of how good simple foods can be.

Posted by: Notsothoreau at March 22, 2026 04:51 PM (gQ15S)

77 Four Seasons,

Hope you don’t have to evacuate. Preparation never hurts. We are keeping a weather eye as well. If it happens you are welcome here.

Posted by: Pete Bog at March 22, 2026 04:53 PM (eCt/m)

78 I'm in charge of the cocktails for my daughter's upcoming bridal shower, and my other daughters have requested a water lily as the signature cocktail. If you're unfamiliar with this abomination, it's a widely varying combination of gin, creme de violette, lemon juice, and Cointreau, garnished with an edible orchid.

I suppose that it's the creme de violette and the orchid that make it sound so awful. The CdV is supposed to be VERY floral.
Posted by: Archimedes at March 22, 2026 04:46 PM (Riz8t)
——

Water Lilly is one of the signature cocktails at PDT. Those guys know what they’re doing. I think it’s a good choice for a wedding. It’s floral, pretty to look at (an almost unique fluorescent purple), almost certain to grab attention, and the ladies will like it because it’s usually made sweet. Is it my kind of drink? No. But it think it will be a hit at the wedding, and that’s all that matters.

Posted by: Elric the Blade at March 22, 2026 04:54 PM (Bw02E)

79 I'm putting together go bags. Husband thinks I'm crazy but I told him have all our documents together and I'm making go bags for us and the dogs.

It's scary how fast the fires spread.
Posted by: four seasons at March 22, 2026 04:49 PM (3ek7K)

We had a huge fire here in 2017.. The Tubbs fire... Quite a few friends lost their homes.. We were lucky.. My Daughter and family were evacuated and stayed with us for a few days... A go bag is a smart precaution

Posted by: It's me donna at March 22, 2026 04:55 PM (VE6XX)

80 Made a nice discovery recently: Buffalo Trace Bourbon Cream Liqueur. This is some nice sipping stuff, like drinking dessert but not cloying. And staying with my frugal nature, it's less than 25 dollars. A jigger over ice makes for pleasant sipping.

Posted by: JTB at March 22, 2026 04:56 PM (yTvNw)

81

Pete Bog,

Thank you.

We've lived through tornadoes and hurricanes when we lived in the South. Wildfires scare me so much.

Posted by: four seasons at March 22, 2026 04:57 PM (3ek7K)

82 millennium New Year's Eve

1999-2000
or
2000-2001
?

Posted by: NemoMeImpuneLacessit at March 22, 2026 04:58 PM (W7ehW)

83 The Watch Duty App is a big help for tracking wildfires. It doesn’t show anything your way.

Posted by: Pete Bog at March 22, 2026 04:59 PM (eCt/m)

84 My first exposure to Sushi was pretty memorable. A joint in Palo Alta, CA. A huge display of all sorts of colorful "stuff." Place was rocking at lunchtime. Line out the door. Lots of tech bros.

I think it was the presentation that wowed me.

Sushi rolls and everything else laid out in wild patterns on huge tables with massive ice bins to keep everything cold. It was like eating art.

Posted by: Martini Farmer at March 22, 2026 04:59 PM (AkEZC)

85 I heated up an MRE on one of the engines of my Beechcraft while sitting on TX Hwy 207, South of Palo Duro Canyon while waiting for the county Judge to come talk to us about fightin' this here Fire we got going. The State troopers knocked the signs down along the road for a mile or so, so I could land and take off.

Posted by: DBCooper at March 22, 2026 05:00 PM (FE1MX)

86

Years ago we were in Paris. One day we didn't feel like going out to a restaurant. We went to a store and bought awesome bread, cheeses and some meats and took it back to the hotel.

What a feast.

Posted by: four seasons at March 22, 2026 05:04 PM (3ek7K)

87 Meanwhile my closest friend is 3rd generation American from Sicily and his family’s Italian food is red, and amazing. Their red sauce is almost smoky and kind of like a roux.
Posted by: Buck Throckmorton at March 22, 2026 04:44 PM (d9Cw3)

That sounds delicious. I have zero percent Italian ancestry, but I really love red sauce.

Posted by: Dash my lace wigs! at March 22, 2026 05:04 PM (h7ZuX)

88 Used to go to New Orleans for jazz fest and stayed at a B&B in the Garden District. Charles's day job was maitre d' at Arnauds and his wife encouraged us to plan on having a dinner there. Oysters prepared several different ways, and I had the steamed pompano. Charles encouraged us to save room for dessert, which was turned out to be cafe brulot, prepared tableside by his trusty sommelier. This would have been 1993 or thereabouts..

Posted by: Joe Kidd at March 22, 2026 05:05 PM (nbLIj)

89 I can’t remember when I had a bad meal. I mostly cook myself and when I eat out it’s at select places.

Actually, I do remember my last bad meal. Subway. For some unholy reason, my date (who usually has good taste in food), decided she wanted to order Subway for delivery.

I don’t remember what sandwich I got. But it wasn’t fit to feed to a rabid dog. Rubbery, no flavor but overwhelming salt, and the distinct feeling that it was prepared 4 days ago and just reheated.

This was the only Subway I’ve ever had. Possibly I just got a very bad one.

Posted by: Elric the Blade at March 22, 2026 05:05 PM (Bw02E)

90 I have some lamb shoulder chops marinating in rosemary, garlic and olive oil. I was going to grill them, but the weather report tells me that there is a 100% chance of rain...right now.

It's that weird global warming rain that isn't actually wet, and doesn't actually fall.

Posted by: CharlieBrown'sDildo at March 22, 2026 05:06 PM (n9ltV)

91 Bourbon! So have tried out a few distilleries in the Cincinnati/Lousiville region and I'd heartily endorse doing a "Bourbon Trail" excursion. Some of the smaller distilleries have some interesting tastes.

Oh by the way for those NOT from the area, Louisville is pronounced "Louville" or "Luville". The key is to get from the first "L" to the last "L" as efficiently as possible.

-SLV

Posted by: Shy Lurking Voter at March 22, 2026 05:07 PM (7kJyR)

92 No one ever says "wow I can't believe those Indians had tomatoes for tens of thousands of years and not one of them ever figured out how to make a red sauce."

Posted by: Warai-otoko at March 22, 2026 05:07 PM (Ot/FD)

93

Elric,

Subway shit the bed years ago.

We live in rural Wyoming and for some reason we have a Subway here. It sucks.

Posted by: four seasons at March 22, 2026 05:07 PM (3ek7K)

94 Mrs. JTB and I have had some memorable meals. Went to the Inn at Little Washington for our 25th anniversary. It is upscale but doesn't bullshit you with 15 implements at each setting. It's the food that is exceptional.

Another memorable meal was in Quebec City at the Cafe Du Monde. I had my fill of mussels (fresh from the St. Lawrence) in a wine and butter sauce with home made crusty bread to sop up the sauce. Mrs. JTB had a huge French onion soup, everything local including the cheese.

(I've been married long enough to remember to say that EVERY meal with my lovely wife is special.)

Posted by: JTB at March 22, 2026 05:07 PM (yTvNw)

95 I dunno what the issue is about French onion casserole v. French onion soup. Seems to me the main difference is the amount of liquid.

You could increase the amount of broth significantly to make it more like soup and it would still be delicious.

Ladle it out into individual crocks, top each with a slice of baguette and Swiss cheese, and broil it in the oven for a couple of minutes.

Posted by: "Perfessor" Squirrel at March 22, 2026 05:08 PM (ESVrU)

96 83 The Watch Duty App is a big help for tracking wildfires. It doesn’t show anything your way.
Posted by: Pete Bog at March 22, 2026 04:59 PM (eCt/m)

Check again after she's made dinner!

Posted by: Dash my lace wigs! at March 22, 2026 05:08 PM (h7ZuX)

97 People drink bourbon because it tastes good, not because it costs a lot.

Posted by: Eromero at March 22, 2026 05:09 PM (LHPAg)

98 Same reason they eat okra.

Posted by: Eromero at March 22, 2026 05:09 PM (LHPAg)

99 The best meals I can think of were best because of the people I was eating with, not so much the food.

Posted by: Kindltot at March 22, 2026 04:23 PM (rbvCR)

This guy gets it...
Posted by: CharlieBrown'sDildo at March 22, 2026 04:35 PM

^^^ All of this.
Posted by: RedMindBlueState at March 22, 2026 04:50 PM (Wnv9h)
---
That's a great description of the meals served at the TXMOME! Always great food, but even better company!

Posted by: "Perfessor" Squirrel at March 22, 2026 05:09 PM (ESVrU)

100 100

Posted by: Eromero at March 22, 2026 05:10 PM (LHPAg)

101 Several food snobs from my old circles back in Austin are sneeringly contemptuous of “red sauce Italian” food.

Posted by: Buck Throckmorton at March 22, 2026 04:44 PM (d9Cw3)

I absolutely love that sort of cooking when done well. There is a place in South Philly that might be the best in the country. Every dish is delicious, with that incredible red sauce that seems almost impossible to duplicate in the home kitchen.

Posted by: CharlieBrown'sDildo at March 22, 2026 05:10 PM (n9ltV)

102 >>Another memorable meal was in Quebec City at the Cafe Du Monde. I had my fill of mussels (fresh from the St. Lawrence) in a wine and butter sauce with home made crusty bread to sop up the sauce. Mrs. JTB had a huge French onion soup, everything local including the cheese.

Been there. Quebec City is a gem despite it being full of French Canadians.

Posted by: JackStraw at March 22, 2026 05:10 PM (viF8m)

103 Elric,

Subway shit the bed years ago.

We live in rural Wyoming and for some reason we have a Subway here. It sucks.

Posted by: four seasons at March 22, 2026 05:07 PM (3ek7K)
——

Ah Wyoming. Great state. Been there many times, to ski at JH and snowmobile at Togwotee. I can’t say I’ve ever been to Subway there. I usually buy some bison and elk steaks and fire them up myself. I do like the steakhouse at the Cowboy Bar and the Mangy Moose.

Posted by: Elric the Blade at March 22, 2026 05:11 PM (Bw02E)

104 If it tastes good, enjoy it.

------

Antifreeze and a lot of mushrooms would beg to differ.

Posted by: Yudhishthira's Dice at March 22, 2026 05:11 PM (i7jJN)

105 I still really like Jimmy John's bread. Hard roll, but tasty.

Posted by: Aetius451AD work phone at March 22, 2026 05:11 PM (zZu0s)

106 DBCooper!

I wish you had been around for the Hobby Thread yesterday. It was on cartography.

I would have enjoyed your thoughts and contributions.

Posted by: nurse ratched at March 22, 2026 05:12 PM (A5RD0)

107 I bought a bunch of good bourbon for the apocalypse.

SMOD always disappoints.

I drank it all. But not in one night.

Posted by: no one of any consquence at March 22, 2026 05:12 PM (qFwJc)

108 a water lily as the signature cocktail. If you're unfamiliar with this abomination, it's a widely varying combination of gin, creme de violette, lemon juice, and Cointreau, garnished with an edible orchid.
I suppose that it's the creme de violette and the orchid that make it sound so awful. The CdV is supposed to be VERY floral.
Posted by: Archimedes

Water Lilly is one of the signature cocktails at PDT. Those guys know what they’re doing. I think it’s a good choice for a wedding. It’s floral, pretty to look at (an almost unique fluorescent purple), almost certain to grab attention, and the ladies will like it because it’s usually made sweet.
Posted by: Elric the Blade

Agreed, with both of you.

Creme de violette is quite floral. But it's not overpowering in the right amount, and it pairs well with gin.

One of my favorite "classic" cocktails is the Aviation. The ingredients are 3/4 the same as the Water Lily, so you'd only need one more bottle to also provide a prohibition-era drink for the curmudgeons at the party.

The recipe I use is 2oz gin, 3/4oz lemon juice, 2 teaspoons Luxardo maraschino liqueur, and 1 tsp creme de violette. It's a nice pale blue color.

Posted by: mikeski, occasional curmudgeon at March 22, 2026 05:12 PM (VHUov)

109 >>Years ago we were in Paris. One day we didn't feel like going out to a restaurant. We went to a store and bought awesome bread, cheeses and some meats and took it back to the hotel.

What a feast.

Seriously, that describes half the fabulous food memories from a trip to France many, many years ago.
At one place we stayed, a sort of B&B, they served fresh bread and hot chocolate (in saucer-like mugs). The farmer/owner made the bread daily. To die for!

Posted by: Lizzy at March 22, 2026 05:14 PM (Suwql)

110 Shut the fuck up about chicken thighs you morons.

Some asshole wrote in his "Bourbon Bible" that Buffalo Trace was the best bourbon in America. Next thing the price jumps.

Just fucking shut up about bone-in, skin-on chicken thighs.

Fucking morons.

OPSEC!

Posted by: no one of any consquence at March 22, 2026 05:14 PM (qFwJc)

111

Lizzy,

Sometimes simple is the best.

Posted by: four seasons at March 22, 2026 05:14 PM (3ek7K)

112 he recipe I use is 2oz gin, 3/4oz lemon juice, 2 teaspoons Luxardo maraschino liqueur, and 1 tsp creme de violette. It's a nice pale blue color.
Posted by: mikeski, occasional curmudgeon at March 22, 2026 05:12 PM (VHUov)

Just copied this because I do like gin in the summer. Had a balsamic gin & tonic on a cruise and it was AWESOME.

-SLV

Posted by: Shy Lurking Voter at March 22, 2026 05:15 PM (7kJyR)

113 If it tastes good it's probably bad for you.

Posted by: Weasel at March 22, 2026 05:16 PM (m8wiN)

114 Some asshole wrote in his "Bourbon Bible" that Buffalo Trace was the best bourbon in America. Next thing the price jumps.

Posted by: no one of any consquence at March 22, 2026 05:14 PM (qFwJc)

Anyone who believes that Buffalo Trace is the best bourbon in America deserves to pay those inflated prices.

Posted by: CharlieBrown'sDildo at March 22, 2026 05:17 PM (n9ltV)

115
Weasel,

Yes, you are right.

Husband and I are old and we eat what we want, lol.

Posted by: four seasons at March 22, 2026 05:17 PM (3ek7K)

116 Family of 12 of us are at a High end Casino in Reno so everyone can have Prime Rib. I get my plate and start in. I love Prime Rib and am tearing into it like a cave man when I look at the other parts of the plate and go "yeah, Some Mashed Potatos." Grab my spoon and glob a big ol bite into my mouth. To my dismay.. it was horse radish. I spit that shit out with much projectile spew velosity right onto my grandma, grandpa and my little brother sitting across from me.
My dad used to brag about his restraint for not killing me that day.

Posted by: Reforger at March 22, 2026 05:18 PM (rpbjO)

117 113 If it tastes good it's probably bad for you.
Posted by: Weasel at March 22, 2026 05:16 PM (m8wiN)

True,....but F*** that! I'm old enough that I want what I want.

-SLV

Posted by: Shy Lurking Voter at March 22, 2026 05:18 PM (7kJyR)

118 Rack of lamb at Allreds at midway point of gondola in Telluride, CO. Staring at mountain peaks with great food and wine and elk running on the slopes below. Majestic.

And I agree chicken breasts for quick stir fry’s and curry/coconut milk dishes.

Balvenie Caribbean Cask for a nice sip.

Posted by: CtSpursman at March 22, 2026 05:18 PM (1jbkT)

119 Jack Daniels is crap.

Posted by: no one of any consquence at March 22, 2026 05:18 PM (qFwJc)

120 >>Another memorable meal was in Quebec City at the Cafe Du Monde.

Oh yes, we did a long weekend in Quebec City during Winter Carnival. One day we went dogsledding north of the city, then came back and had dinner at a little Raclette spot on a side street. It was not a fancy place, we had been walking around and it looked interesting, and it was just perfect - melting the cheese on the raclette grill(?) then rolling the ham/potatoes/veggies in it. Good memory!

Posted by: Lizzy at March 22, 2026 05:19 PM (Suwql)

121 Oh, another memorable place was the Ryland Inn in NJ. Went there with the wife. She was quite the looker, with long straight back hair down to her ankles. The chef met us at the entrance, and I could tell he was entranced. Escorted us to our table, and just about every head turned in our direction (who am I kidding? HER direction..)

Can't remember what the main course was, but we ordered creme brulee for dessert and Chef Craig, who by now was my newest bestest buddy, brought over a bottle of...brandy? cognac? It was a green bottle with a painted label, 1837, I think. Asked if he could treat us to a pour. Of course there is only one correct response to that question. One of those rare outings where everything just worked...

Posted by: Joe Kidd at March 22, 2026 05:20 PM (nbLIj)

122 >>Sometimes simple is the best.

Indeed!

Posted by: Lizzy at March 22, 2026 05:20 PM (Suwql)

123 Breasts have their place, but thighs are better.

Also, please know this: if you're making paprikash, they must be bone-in, skin on. And no bullshit about high heat oils. Brown them sumbitches in LARD ONLY. It's important.

Posted by: Yudhishthira's Dice at March 22, 2026 05:20 PM (i7jJN)

124 122 >>Sometimes simple is the best.

Indeed!
Posted by: Lizzy at March 22, 2026 05:20 PM (Suwql

Something someone else made is the best.. They cook ... They clean up..

Posted by: It's me donna at March 22, 2026 05:21 PM (VE6XX)

125 "Anyone who believes that Buffalo Trace is the best bourbon in America deserves to pay those inflated prices."

I don't know and I don't care. It was in that $40-$80 range that you mention. I love it.

But, again, shut the fuck up about chicken thighs.

Posted by: no one of any consquence at March 22, 2026 05:21 PM (qFwJc)

126 We went to one of Emeril Lagasse's joints in New Orleans back around 1998 or '99. Food and service were impeccable.

Back then.

It was during Mardi Gras and... well things are and were fuzzy. We got a lot of beads during that trip.

Posted by: Martini Farmer at March 22, 2026 05:22 PM (AkEZC)

127 Just made a mess o' steamed broccoli which i will have with a lemon chicken thigh. Topical!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes. at March 22, 2026 05:23 PM (kpS4V)

128 123 Breasts have their place, but thighs are better.

Posted by: Yudhishthira's Dice at March 22, 2026 05:20 PM (i7jJN)

Are we talking about food,...or "preferences" because I personally like BOTH to be "well endowed"....

-SLV

Posted by: Shy Lurking Voter at March 22, 2026 05:23 PM (7kJyR)

129 Jack Daniel's without coke or ginger ale or something, is like eating a half a cup of all purpose flour with a spoon. What are you even trying to do, man, you skipped basically all the steps.

Some raw ingredients are delicious on their own. Jack ain't one of them.

Posted by: Warai-otoko at March 22, 2026 05:24 PM (Ot/FD)

130
I bet JackStraw is delicious on his own, lmao.

Posted by: four seasons at March 22, 2026 05:25 PM (3ek7K)

131 Made a batch of bourbon cream with a limited run of Watershed bourbon that was finished in a green walnut cask.

I have dubbed it lethal cream. Soooo very good

Posted by: Ben Had at March 22, 2026 05:27 PM (+nEug)

132 I bet JackStraw is delicious on his own, lmao.
Posted by: four seasons at March 22, 2026 05:25 PM (3ek7K)

Any son of a bitch plays Barry White right now to be "Funny" gets a hot pizza stone whanged at their noggin....

Posted by: Warai-otoko at March 22, 2026 05:27 PM (Ot/FD)

133
lol

Posted by: four seasons at March 22, 2026 05:27 PM (3ek7K)

134 Hi'ya Nurse! I use topos a lot.

Posted by: DBCooper at March 22, 2026 05:29 PM (FE1MX)

135 Has anyone smoked a pork belly? Previously, I have roasted them and served over lentils. Another time I made a roulade filled with chopped pecans, garlic, and spinach. But smoked pork is so good, so I was wondering if a pork belly could be smoked.

Posted by: Brunnhilde at March 22, 2026 05:29 PM (3AwA+)

136 For Easter dinner, we are doing … whole rabbit. Spit roasted. Also traditional Easter meats for the less adventurous.

Posted by: Elric the Blade at March 22, 2026 05:30 PM (Bw02E)

137 Five spareribs dipped in wine with wild rice at the rotating restaurant at the Holiday Inn in Philadelphia. I was eleven and with my parents and we were staying there with my younger siblings. I've had plenty of amazing dinners but that was my first nice dinner.
As a family with my grandmother, we had to go to a Chinese restaurant which was the only one open at Thanksgiving while my mother slacked off having my brother. It was just like the Christmas Story scene but at Thanksgiving. The Chinese restaurant people were just as nice to us.

Posted by: Noble9 at March 22, 2026 05:30 PM (yISdk)

138 I don't know and I don't care. It was in that $40-$80 range that you mention. I love it.

But, again, shut the fuck up about chicken thighs.

Posted by: no one of any consquence at March 22, 2026 05:21 PM (qFwJc)

I wasn't criticizing your taste in Buffalo Trace, because you are aware of the stupid increases in price.

You think YOU are pissed? Now do hanger steak and skirt steak.

Posted by: CharlieBrown'sDildo at March 22, 2026 05:30 PM (n9ltV)

139 If it tastes good it's probably bad for you.
Posted by: Weasel at March 22, 2026 05:16 PM (m8wiN)

This.

Except for steak.

Posted by: Aetius451AD work phone at March 22, 2026 05:30 PM (zZu0s)

140 Jim Beam is a much better bourbon than Jack Daniels...

Just sayin'

Posted by: Denny Crane - Plus I Have Like 4 Cool Car Bottles From Them, Camaro, Corvette.... at March 22, 2026 05:31 PM (dmDsy)

141 The Blade likes breasts and thighs. And ass. And eyes. And nice cheekbones. He’s a cannibal.

Posted by: Elric the Blade at March 22, 2026 05:32 PM (Bw02E)

142 140 Jim Beam is a much better bourbon than Jack Daniels...

Just sayin'
Posted by: Denny Crane - Plus I Have Like 4 Cool Car Bottles From Them, Camaro, Corvette.... at March 22, 2026 05:31 PM (dmDsy)

Yes. But I think they are both kind of crap.

The only bourbon that I have drank that I went 'damn, that was tasty' was a tiny bottle of Weller somethingorother. It was smooth. Tasty.

Posted by: Aetius451AD work phone at March 22, 2026 05:33 PM (zZu0s)

143 Ok, gotta eat something and I'm laid up with a head cold. Got some corned beef heating up. Think I'll make a sammich and then call it an early one...

Posted by: Joe Kidd at March 22, 2026 05:33 PM (nbLIj)

144 Don't remember it as well as was 47 or so years ago a New Year eve Midevial banquet in Scotland, do remember having haggis and mead.

Posted by: Skip at March 22, 2026 05:34 PM (Ia/+0)

145 Before it went belly up we often stayed at the Surfside Beach Club after the Bermuda race. It was kind of a meh place but the location was spectacular, southeast side of the island on a bluff overlooking the ocean with a really nice pool area.

One year 4 of us chartered a boat to go tuna fishing after the race. It was one of those days, we caught 13 blackfin tuna. We gave most to the captain and mate as a tip but kept 4 and brought them to the hotel. The chef made us tuna sashimi and then tuna steaks with peanut sate sauce. We ate at a table on the pool deck under and impossible number of stars looking out over the ocean. That was a memorable dinner.

Posted by: JackStraw at March 22, 2026 05:34 PM (viF8m)

146 > Has anyone smoked a pork belly?
------------
I did burnt ends with one yesterday. Sort of smoking. 275 for several hours based on weight. Seasonings or rub of your choice.

Posted by: Martini Farmer at March 22, 2026 05:34 PM (AkEZC)

147 >>I bet JackStraw is delicious on his own, lmao.

Old and broke down. Kind of gamey.

Posted by: JackStraw at March 22, 2026 05:37 PM (viF8m)

148 Food Club (store brand) pop tarts sucked.

Posted by: Cow Demon at March 22, 2026 05:37 PM (hJH5n)

149 Tonight's dinner is another relatively safe experiment for the gluten-free folks in my universe ... Recipe seems standard for Lemon Chicken, except it incorporates Sprite soda ... Some of the "Sprite" recipes I found on the internet include the soda in a marinade; others add it to a crockpot for low-and-slow cooking ... I used the Sprite in a 24-hour marinade (with lemon zest, salt & pepper) ... The boneless chicken tenders have just finished their 149-degree 2-hour sous vide bath ... Next step is a gluten-free coating (50% cornstarch, 50% potato starch), lightly pan-searing in butter and garlic, then setting aside while deglazing with white wine and gently making a sauce with heavy cream and parsley for garnish ... Might also test out some GF pasta on the side, as I suspect the sauce is gonna be YUM ... Am hoping this goes well so as to have another GF dish to offer at future family pot lucks!

Posted by: Kathy at March 22, 2026 05:37 PM (zuKcR)

150 You think YOU are pissed? Now do hanger steak and skirt steak.
Posted by: CharlieBrown'sDildo at March 22, 2026 05:30 PM (n9ltV)

The wire object upon which shirts and jackets are hung or the building in which an airplane is parked?

Posted by: Cow Demon at March 22, 2026 05:38 PM (hJH5n)

151 Sunday afternoon

Cajun music from KRVS in Lafayette

Laissez les bons temps roulez, mes cheres amis!

Posted by: Le Mikleuse at March 22, 2026 05:39 PM (Al4HM)

152 149 Tonight's dinner is another relatively safe experiment for the gluten-free folks in my universe ... Recipe seems standard for Lemon Chicken, except it incorporates Sprite soda ... Some of the "Sprite" recipes I found on the internet include the soda in a marinade; others add it to a crockpot for low-and-slow cooking ... I used the Sprite in a 24-hour marinade (with lemon zest, salt & pepper) ... The boneless chicken tenders have just finished their 149-degree 2-hour sous vide bath ... Next step is a gluten-free coating (50% cornstarch, 50% potato starch), lightly pan-searing in butter and garlic, then setting aside while deglazing with white wine and gently making a sauce with heavy cream and parsley for garnish ... Might also test out some GF pasta on the side, as I suspect the sauce is gonna be YUM ... Am hoping this goes well so as to have another GF dish to offer at future family pot lucks!
Posted by: Kathy at March 22, 2026 05:37 PM (zuKcR)

You mind if I have some of your tasty beverage to wash this down?

Posted by: Jules at March 22, 2026 05:39 PM (hJH5n)

153 110 is great wisdom.

can't remember the last time I told anyone about a great place that I found.

Posted by: sock_rat_eez at March 22, 2026 05:41 PM (MIIRH)

154 Does hangar steak have anything to do with airline chicken?

And how are these animals even getting in the plane? They ain't got passports. Are they running chickens through that hands in the air scanner thing....

So many questions.

Posted by: Warai-otoko at March 22, 2026 05:42 PM (Ot/FD)

155 Food Club (store brand) pop tarts sucked.
Posted by: Cow Demon

Try the store brand Kaboom

Or better, don't

Posted by: Le Mikleuse Gastronomique at March 22, 2026 05:44 PM (Al4HM)

156 While still an undergrad in 1970 -- dinner with the future Mrs Some Guy at a restaurant close to campus; you could get filet mignon at a price that didn't break even a college student's bank (if we didn't do it too often) and for dessert the place served the best strawberry pie we've had.

Long since closed and not replaced, so not an option should we ever pass that way again.

Posted by: Just Some Guy at March 22, 2026 05:45 PM (q3u5l)

157 And how are these animals even getting in the plane? They ain't got passports. Are they running chickens through that hands in the air scanner thing....

Speaking of planes, anybody else see the photos in the NY Post of the TSA waiting lines. They're saying 3 hour wait now. I couldn't stand that long.

Posted by: Tuna at March 22, 2026 05:46 PM (lJ0H4)

158 CharlieBrown'sDildo, my mom bought flank steak in the 1960s because it was cheap.

The foodies discovered it and the price shot up.

Posted by: no one of any consquence at March 22, 2026 05:46 PM (qFwJc)

159 Well, not a quite a meal but close enough.

My father and I cruising down the highway midsummer in Montana with a six pack and a stack of beef jerky near sunset.

That was 41 years ago but I remember it like it was yesterday.

Posted by: Additional Blond Agent, STEM Guy at March 22, 2026 05:47 PM (/HDaX)

160 She would marinate it in french dressing and then broil it to perfection. Then sliced thinly across the grain.

Happy times indeed.

Posted by: no one of any consquence at March 22, 2026 05:49 PM (qFwJc)

161 CharlieBrown'sDildo, my mom bought flank steak in the 1960s because it was cheap.

The foodies discovered it and the price shot up.
Posted by: no one of any consquence

Grilled flank steak, sliced thin on the diagonal. Yum!

Posted by: Tuna at March 22, 2026 05:49 PM (lJ0H4)

162 Can we bitch about tomahawks, still?

"Hey, you know start would make this steak twice as expensive and therefore twice as good? Leave a pound of bone hanging off the ass end of it!"

Harumph.

Posted by: Warai-otoko at March 22, 2026 05:50 PM (Ot/FD)

163
Don't remember it as well as was 47 or so years ago a New Year eve Midevial banquet in Scotland, do remember having haggis and mead.
Posted by: Skip

I try to dodge festum haggis.

Posted by: Bertram Cabot, Jr. at March 22, 2026 05:50 PM (Cqx++)

164 The best of the cheap bourbons is Evan Williams Black Label.

Prove me wrong.

Posted by: no one of any consquence at March 22, 2026 05:51 PM (qFwJc)

165 CharlieBrown'sDildo, my mom bought flank steak in the 1960s because it was cheap.

The foodies discovered it and the price shot up.
Posted by: no one of any consquence

Hipsters ruin everything.

Posted by: Drown them in their octuple-hopped IPAs at March 22, 2026 05:51 PM (TbWk/)

166 Wildebeest stew. That’s probably the most unusual Easter Dinner I had. They slow cooked it in a big ass cast iron pot. Lots of vegetables and African spices. They cooked it for so long the meat was unusually tender and it took a lot of the gamey taste out of it. Good stuff. He also made some jerky that was awesome.

Posted by: Marcus T at March 22, 2026 05:52 PM (lTtDN)

167 >>CharlieBrown'sDildo, my mom bought flank steak in the 1960s because it was cheap.

>>The foodies discovered it and the price shot up.

Anyone who is on X should follow Chef Andrew Gruel. What a name. He is very generous with his cooking skills and he's a fan of flank steak and other less than fancy cuts.

Posted by: JackStraw at March 22, 2026 05:52 PM (viF8m)

168 The foodies discovered it and the price shot up.

Posted by: no one of any consquence at March 22, 2026 05:46 PM (qFwJc)

Bastards!

Posted by: CharlieBrown'sDildo at March 22, 2026 05:52 PM (n9ltV)

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