Food Thread: Chocolate Makes The World Go 'Round!

The Horde...meet Babka! Babka...meet The Horde!

Babka is a sweet braided bread (or cake?), usually filled with chocolate, although people use nuts or jam or fruit too. But...why?

Chocolate is the way to go, and a good version is delicious. There is a famous bakery in NYC called Breads that makes a good version, but most vaguely Jewish or ethnic bakeries will have one. And they are...okay. They almost never have enough butter and chocolate, so one ends up with a bland and sort of dry bread that is completely forgettable.

We had guests over for dinner last night, and they brought a chocolate Babka from a local (to them) bakery. Wow! it was fantastic. Absolutely chock full of good dark chocolate, and there was enough butter in the bread to make a dairyman smile.

And because we didn't have enough chocolate at the table, I also made Chocolate Chip Cookies from Lin-duh's recipe, which may be the best cookie recipe on the planet.

Life was good at Chez Dildo last night!

******
In my naïveté I used to think that outrageously arrogant and opaque wine descriptions were the purview of the professionals, who are clearly paid by the word, and judged by the flamboyance of their prose, rather than their ability to convey information to the wine buyer.

But this amateur, writing on a very popular wine app, might be angling for a position in the pantheon of pompous!

A classic, clean-lined expression of Sancerre that leans into precision rather than flamboyance. The nose opens with brisk citrus--lemon zest and grapefruit pith--followed by green apple skin, white peach, and a distinct chalky minerality that feels more stony than overtly grassy. There's a gentle herbal edge--fresh-cut hay and a whisper of tomato leaf--alongside subtle floral notes that recall elderflower.
On the palate, it's taut and linear, driven by bright acidity and a core of citrus and orchard fruit. The texture carries a faint lanolin-like roundness mid-palate that softens the edges without dulling the wine's snap. The mineral character builds through the finish, turning saline and mouthwatering, with a light touch of wet stone and lime peel lingering. Balanced, refreshing, and quietly expressive.

I was once a pompous wine snob, but this guy would run circles around me! Imagine sitting across the table from him during dinner!

All I want from a wine review is some standard language that describes the flavors, and a general connection to reality. Descriptions are necessarily subjective, but there can be a basic structure of common descriptors that everyone understands.

I don't want an exposition of meaningless language and a trip through someone's thesaurus.

******
K.I.S.S.

Keep it simple, stupid!

When in doubt, make something very simple and straightforward for dinner. No complicated recipes or exotic ingredients. Just something simple, simply cooked. Grilling is always good, but baked works well!

Hell, a good pan of gently scrambled eggs made with lots of butter and cheese is a delicious meal! Even people who don't understand the imperative of stirring Paella can make great scrambled eggs!

Cooking doesn't have to be complicated...it doesn't have to be expensive...it doesn't have to be time consuming.

Just pay a bit of attention to the technique, and use good ingredients, and the odds are excellent that you will eat well!

******

I have been baking sourdough for a very long time...long enough that I don't use a recipe, and I certainly don't buy into the arrant nonsense about sourdough starter that is obviously being underwritten by Big Flour.

On Thursday I decided to bake a loaf for Saturday evening, so I grabbed my starter out of the refrigerator.

Yup! That's it. The dregs from the last time I made sourdough...more than a month ago! I added 75 grams of water, and scraped the dried crap off the sides and mixed it so it was dissolved. then 75 grams of good quality unbleached flour. mixed that in, and put it on the counter for 24 hours. During the winter I put it in the boiler room where it's nice and toasty, but my guess is that the starter would eventually come to life no matter what.

24 hours later the starter has tripled! And that is very much alive and kicking.

Anyway, I made a particularly good loaf for last evening, and the only difference (aside from the typical variation) was the way I folded the dough after mixing. I usually use the slap and fold technique, and I am an enthusiastic slapper! But yesterday I tried a gentler method that I will call "lift and fold." It worked well, maybe even better than my usual technique, and the results were delicious!

******

And speaking of bread; how do you folks keep your homemade baked bread fresh? My aluminum foil wrap works...okay, but there are all sorts of fancy bags available that promise to keep bread perfectly fresh and tender and crispy...all at once!

Bee's wax coated bags? Really?

******

Pistachio-Crusted Rack of Lamb

Looks good, but I think that I will try it with a rack of pork.

******
The great garlic experiment of 2025-2026 was a resounding...meh. Send all of your excellent home-grown garlic to: cbd dot aoshq at gmail dot com.

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 July 26, 2026 04:00 PM (Ia/+0)

2 They almost never have enough butter and chocolate

What kind of stupid-ass commies are running such places?!

Posted by: Helena Handbasket at July 26, 2026 04:01 PM (vDZgA)

3 Have chicken thighs to fry soon

Posted by: Skip at July 26, 2026 04:02 PM (Ia/+0)

4 I bet pompous wine guy is using AI to fluff up his reviews.

Posted by: Helena Handbasket at July 26, 2026 04:02 PM (vDZgA)

5 A classic, clean-lined expression of Sancerre that leans into precision rather than flamboyance. The nose opens with brisk citrus--lemon zest and grapefruit pith--followed by green apple skin, white peach, and a distinct chalky minerality that feels more stony than overtly grassy. There's a gentle herbal edge--fresh-cut hay and a whisper of tomato leaf--alongside subtle floral notes that recall elderflower.

On the palate, it's taut and linear, driven by bright acidity and a core of citrus and orchard fruit. The texture carries a faint lanolin-like roundness mid-palate that softens the edges without dulling the wine's snap. The mineral character builds through the finish, turning saline and mouthwatering, with a light touch of wet stone and lime peel lingering. Balanced, refreshing, and quietly expressive.

Bwahahaha!

What. A. Douche.

Posted by: Archimedes at July 26, 2026 04:03 PM (Riz8t)

6 Bwahahaha!

What. A. Douche.

Dude! Try to find that middle ground between this jackassery and "me likey".

Posted by: Archimedes at July 26, 2026 04:04 PM (Riz8t)

7 I like chocolate, not sure I want my bread with it

Posted by: Skip at July 26, 2026 04:04 PM (Ia/+0)

8 Jerry and Elaine have entered the chat.

Posted by: Mr Aspirin Factory at July 26, 2026 04:05 PM (NkUqe)

9 "On the palate, it's taut and linear, driven by bright acidity and a core of citrus and orchard fruit. The texture carries a faint lanolin-like roundness mid-palate that softens the edges without dulling the wine's snap. The mineral character builds through the finish, turning saline and mouthwatering, with a light touch of wet stone and lime peel lingering. Balanced, refreshing, and quietly expressive."

I don't think that "guy" was talking about wine.

Posted by: fd at July 26, 2026 04:05 PM (MWfyi)

10 Who doesn't serve cake after dinner??

Posted by: Frank Costanza at July 26, 2026 04:05 PM (JvZF+)

11 Hell, a good pan of gently scrambled eggs made with lots of butter and cheese is a delicious meal!

I make this a lot. Its cheap, filling, and good. Scrambled Eggs. I like Shredded Cheddar. Some Worcestershire sauce stirred in. And Tomatoes diced and added at the very end, to keep the cold and crisp.

A great eat. I like a good dark BBQ sauce on top.

Posted by: Easy Way To Tell at July 26, 2026 04:05 PM (5sXZv)

12 Dude! Try to find that middle ground between this jackassery and "me likey".

I've seen fewer words used to describe quantum mechanics.

Posted by: Archimedes at July 26, 2026 04:05 PM (Riz8t)

13 Shit. And Ham Chunks. Like from one of those two pack Ham Steaks. You gotta' have that in the Redneck Scrambled Eggs.

Posted by: Easy Way To Tell at July 26, 2026 04:06 PM (5sXZv)

14 I'll be making chicken fried rice today. Was going to be for dinner, but the Missus is under the weather, so I am making it for lunches (and my dinner) this week.

Posted by: Pug Mahon, call BR549 at July 26, 2026 04:06 PM (0aYVJ)

15 I don't want an exposition of meaningless language and a trip through someone's thesaurus.

Endeavor to eschew obsfuscation.

Posted by: Duncanthrax at July 26, 2026 04:06 PM (0sNs1)

16 I've no doubt that AI can be coached to write reviews like a douche.

Posted by: Martini Farmer at July 26, 2026 04:07 PM (jehhT)

17 In case you hadn't heard, the wine industry is collapsing because no one drinks wine anymore.

They can't sell the grapes, they can't sell the wine, they can't sell the vineyards.

Posted by: San Franpsycho at July 26, 2026 04:07 PM (JvZF+)

18 I've no doubt that AI can be coached to write reviews like a douche.

So you're saying it's written up like a douche, another reviewer in the night?

Posted by: Archimedes at July 26, 2026 04:08 PM (Riz8t)

19 My meatloaf recipe made a great leap forward yesterday

I've been having problems with structural integrity (the loaf falling apart)
but this time I took a thick slice of bread and ran it through the food processor, effectively mincing it, and combined that with bread crumbs to go into the mix

much better

this week I will make a batch of burritos fired up with habenero peppers

I love those itty bitty orange peppers
Bone Appetite!

Posted by: Don Black at July 26, 2026 04:08 PM (ZxPkt)

20 Tastes like "wet stone"? Did somebody drop some pebbles in there?

Posted by: fd at July 26, 2026 04:08 PM (MWfyi)

21 That wine description could used to portray one of my farts after eating a cob salad. Splendid.

Posted by: Rev. Wishbone at July 26, 2026 04:08 PM (3oLiU)

22 Who doesn't serve cake after dinner??
Posted by: Frank Costanza at July 26, 2026 04:05 PM

Anytime is a good time for pie.

Posted by: Fabienne at July 26, 2026 04:09 PM (0sNs1)

23 In case you hadn't heard, the wine industry is collapsing because no one drinks wine anymore.

I haven't seen anything about that. If anything, I'd say there's a problem with oversupply, what with every country on the planet now growing grapes and making wine.

Posted by: Archimedes at July 26, 2026 04:09 PM (Riz8t)

24 Made a dairy and nut free coconut cream pie today. Daughter promised it to her fiance and 2 guests visiting...and then didn't make it (but at least bought the ingredients). Altered an online recipe (https://thesaltycooker.com/dairy-free-coconut-cream-pie/)

Store bought graham crust.
2 cans Asian coconut cream
3 eggs and 3 egg yolks
1 cup sugar
Mixed and started whisking it over medium heat...Added 5-6 TB cornstarch into a slurry with canned coconut milk and a touch of water (probably used about 1/2-3/4 cup of the c milk b/c I did it once, it wasn't thick enough and added more) and cooked 15 minutes til thick, whisking constantly. Took it through a fine mesh strainer (hubby didn't believe it would go through, but it did) and then added 1 1/2 cups shredded coconut and a large splash of vanilla and put it in the crust and refrigerated. Serving it with a dollop of cocowhip tonight.

Tasted great on the spoon, and seemed like it would set...but I'll know more tonight.

Told her next time to promise blueberry pie b/c it's so much easier!!

Posted by: Nova Local at July 26, 2026 04:11 PM (tOcjL)

25
g'afternoon, 'rons

I would commit a felony for a decent chicken fried steak right now

Posted by: AltonJackson at July 26, 2026 04:11 PM (AMvSw)

26 That wine review is kinda full of itself. On the other hand, now I want to try it myself, so it did its job. And that annoys me even more.

Um. What was the wine?

Posted by: Dash my lace wigs! at July 26, 2026 04:11 PM (h7ZuX)

27 If anything, I'd say there's a problem with oversupply, what with every country on the planet now growing grapes and making wine.

I asked AI if China is a major wine producer. It said:

China is a significant global wine producer, ranking third in the world for total vineyard surface area and producing millions of hectoliters of wine annually

This is odd, because I don't think I've EVER seen a bottle of Chinese wine, not that I'd drink it anyway. It's probably grown in human feces.

Posted by: Archimedes at July 26, 2026 04:11 PM (Riz8t)

28 They can't sell the grapes, they can't sell the wine, they can't sell the vineyards.

Here, they're selling the Old School stuff. Pear. Blackberry. Some Apple and Cherry.

Posted by: Easy Way To Tell at July 26, 2026 04:11 PM (5sXZv)

29 I have licked a whet stone and I can tell you they don't taste that great.

Posted by: fd at July 26, 2026 04:12 PM (MWfyi)

30 Sounds like I need to his alcohol stores
I like red wine a lot

Posted by: Skip at July 26, 2026 04:12 PM (Ia/+0)

31 >>I like chocolate, not sure I want my bread with it

Posted by: Skip at July 26, 2026 04:04 PM

My mom used to make chocolate syrup for toast. It was good on homemade ice cream, too.

Posted by: huerfano at July 26, 2026 04:12 PM (VJX5o)

32 I have licked a whet stone and I can tell you they don't taste that great.

Were you sharpening a knife at the time?

Posted by: Archimedes at July 26, 2026 04:13 PM (Riz8t)

33 Cobbler > Pie

Posted by: Mr Aspirin Factory at July 26, 2026 04:13 PM (NkUqe)

34 Chuck roast tonight, with squished taters on the side. Had a BLT last night along with cheesy corn.

Posted by: Helena Handbasket at July 26, 2026 04:14 PM (vDZgA)

35 Maybe its a California thing. The last 10 years or so the wineries were charging fees for wine tasting. They were last year in Sonoma, not this year. They are begging people to come...

Posted by: San Franpsycho at July 26, 2026 04:14 PM (JvZF+)

36 "Were you sharpening a knife at the time?
Posted by: Archimedes"

Of course. What do you think I am, some kind of weirdo.

Posted by: fd at July 26, 2026 04:15 PM (MWfyi)

37 Cobbler > Pie

As I understand it ... Pie has a full crust, while for Cobbler we just put some crust on the top to give it some crunch.

I say lets buy the pre-made crust, throw the good shit on and then the good topping on that, and serve it. And anybody that gets nose out of joint about "not crust on the sides" just drop that plate and leave.

Posted by: Easy Way To Tell at July 26, 2026 04:15 PM (5sXZv)

38 Tonight is grilled chicken pesto with grilled peaches and grilled zucchini. Yay grilling.

Posted by: San Franpsycho at July 26, 2026 04:17 PM (JvZF+)

39 Cobbler > Pie
Posted by: Mr Aspirin
_________

Crisp>Cobbler>Pie

Posted by: Biff Pocoroba at July 26, 2026 04:17 PM (XvL8K)

40 "Just pay a bit of attention to the technique, and use good ingredients, and the odds are excellent that you will eat well!"

Says a noted Paella stirrer. Harrumph. Think I will go make French Toast slathered with butter and maple syrup. except it is too damn hot.

Posted by: Pete Bog at July 26, 2026 04:17 PM (BGSp9)

41 Feast of St James today at church. BBQ and everyone brought a dish. Still full.

Posted by: Mr Aspirin Factory at July 26, 2026 04:17 PM (NkUqe)

42 That is a beautiful and artistic babka. Only babka I ever had was from Trader Joe's.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 26, 2026 04:18 PM (kpS4V)

43 20 Tastes like "wet stone"? Did somebody drop some pebbles in there?
Posted by: fd at July 26, 2026 04:08 PM (MWfyi)

I would probably like it. I am fond of a Spanish Monastrell, which has a dusty taste that appeals to me.** Could probably say it tastes like wet stone.

**It doesn't appeal to Mr. Dmlw!, which is nice, because he won't drink it all before I have a chance at a second glass. Ha!

Posted by: Dash my lace wigs! at July 26, 2026 04:18 PM (h7ZuX)

44 Posted by: Nova Local at July 26, 2026 04:11 PM (tOcjL)
=====

Sounds really good

Posted by: San Franpsycho at July 26, 2026 04:18 PM (JvZF+)

45 Crisp>Cobbler>Pie

Apple Crisp with a scoop of Vannilla.

Peach Cobbler with a scoop of Vannilla.

Or just good old Chocolate Pie, with the Meringue, and a cot or somewhere to sleep off the Sugar Coma.

Posted by: Easy Way To Tell at July 26, 2026 04:19 PM (5sXZv)

46 somebody said whetstone
got one of those from Amazon, two-sided, with a regular side and a fine side

takes a little practice, but once you get it, your knives will be sharp AF

Posted by: Don Black at July 26, 2026 04:19 PM (ZxPkt)

47 Tonight's dinner will be chicken in pesto sauce made from basil from my garden, and a tomato salad with wee mozzarella balls. My maters are starting to ripen at an alarming rate.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 26, 2026 04:19 PM (kpS4V)

48 I would commit a felony for a decent chicken fried steak right now

Posted by: AltonJackson at July 26, 2026 04:11 PM (AMvSw)

And if I were on the jury? I would vote "not guilty."

A good Chicken-Fried Steak is a marvelous thing.

I'm going to make them once the weather turns cooler.

With biscuits and gravy of course, because I was raised right.

Posted by: CharlieBrown'sDildo at July 26, 2026 04:20 PM (l4RKn)

49 In case you hadn't heard, the wine industry is collapsing because no one drinks wine anymore.

They can't sell the grapes, they can't sell the wine, they can't sell the vineyards.
Posted by: San Franpsycho at July 26, 2026 04:07 PM (JvZF+)

Had a conversation with the local ABC store manager a few weeks back. A lot of steak houses are selling their wine inventory because customers aren't splurging on the $90 wine to go with their $100 steak. Some of these wines were exclusive to the restaurant, but were now on his shelves for between $25-$40. Still a bit rich for my Sunday steaks, but I like to keep a bottle for the odd special occaision..

Posted by: Joe Kidd at July 26, 2026 04:20 PM (nbLIj)

50 Maybe its a California thing. The last 10 years or so the wineries were charging fees for wine tasting. They were last year in Sonoma, not this year. They are begging people to come...
Posted by: San Franpsycho at July 26, 2026 04:14 PM (JvZF+)

Even tariffs won't save California wineries from their hubris. Every winery that made a decent midlevel cabernet from Napa thought they were worth $100 a bottle. They weren't.

Posted by: Pete Bog at July 26, 2026 04:20 PM (BGSp9)

51 Making my version of the Italians "pasta with gravy" - mine today is 1/2 veg and 1/2 meatball b/c the spouse's favorite way to eat veg is in pasta. Special add to the sauce today is a whole chopped jalapeno with seeds (b/c a kid got a banh mi yesterday and asked for the jalapeno on the side, and got an entire plate...and waste not, want not), so no hot red pepper flake needed...

Serving it with a fruit salad (pineapple, blueberries, and strawberries), and then looking forward to a small slice of the pie for dessert.

Posted by: Nova Local at July 26, 2026 04:20 PM (tOcjL)

52 Leftover pizza tonight. Got a nice ribeye today but I'll save it for tomorrow night.

Posted by: Tuna at July 26, 2026 04:21 PM (lJ0H4)

53 I think they grow lots of grapes in Xinjiang.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 26, 2026 04:21 PM (kpS4V)

54 Crust, a lot of it, is just filler. Peach cobbler with just enough doughy crust on top to hold a scoop of ice cream is perfect.

A 10 inch pecan pie with just 6 inches of pie with the rest crust, is a crime.

Posted by: Martini Farmer at July 26, 2026 04:21 PM (jehhT)

55 somebody said whetstone
got one of those from Amazon, two-sided, with a regular side and a fine side

takes a little practice, but once you get it, your knives will be sharp AF

I have others, but I bought this one and it is by far the best.

https://tinyurl.com/mwnhw7pa

Posted by: Archimedes at July 26, 2026 04:22 PM (Riz8t)

56 37 Cobbler > Pie

As I understand it ... Pie has a full crust, while for Cobbler we just put some crust on the top to give it some crunch.

I say lets buy the pre-made crust, throw the good shit on and then the good topping on that, and serve it. And anybody that gets nose out of joint about "not crust on the sides" just drop that plate and leave.
Posted by: Easy Way To Tell at July 26, 2026 04:15 PM (5sXZv)

Isn't that effectively a dutch pie (although I guess that's more pie meets crisp vs pie meets cobbler)...

Posted by: Nova Local at July 26, 2026 04:22 PM (tOcjL)

57 That wine review is how they talk about some horrible modern art masterpiece

Posted by: Don Black at July 26, 2026 04:23 PM (ZxPkt)

58 38 Tonight is grilled chicken pesto with grilled peaches and grilled zucchini. Yay grilling.
Posted by: San Franpsycho at July 26, 2026 04:17 PM (JvZF+)

Yum!

Posted by: Nova Local at July 26, 2026 04:23 PM (tOcjL)

59 44 Posted by: Nova Local at July 26, 2026 04:11 PM (tOcjL)
=====

Sounds really good
Posted by: San Franpsycho at July 26, 2026 04:18 PM (JvZF+)

Thanks!

Posted by: Nova Local at July 26, 2026 04:23 PM (tOcjL)

60 A good Chicken-Fried Steak is a marvelous thing. I'm going to make them once the weather turns cooler. With biscuits and gravy of course, because I was raised right.

Posted by: CharlieBrown'sDildo at July 26, 2026 04:20 PM (l4RKn)

For a Yankee, your taste is surprisingly well cultivated.

Country-Fried Steak, as well call it, is a Triple Option. Breakfast, Lunch, or Dinner. Supper depending on your eating schedule.

With biscuits and gravy is proper. Grits are nice. Other sides can be great, of course. I'm partial to the sliced cobs of corn.

Posted by: Easy Way To Tell at July 26, 2026 04:24 PM (5sXZv)

61 The tipping point for me was when I realized I could buy first growth Bordeaux in many cases for less than good not great Napa stuff. Italy is an even better value for a reasonably priced Tuesday or Wednesday bottle of wine.

Posted by: Pete Bog at July 26, 2026 04:24 PM (BGSp9)

62 Just started this week's batch of sourdough. I like stretch and fold method.

For storage, it goes in a lowly zip-lock gallon bag. And it takes me all week to eat it, so it's kept on the fridge. I'm usually toasting it anyway, because I like toast!

Posted by: Dash my lace wigs! at July 26, 2026 04:24 PM (h7ZuX)

63 47 Tonight's dinner will be chicken in pesto sauce made from basil from my garden, and a tomato salad with wee mozzarella balls. My maters are starting to ripen at an alarming rate.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 26, 2026 04:19 PM (kpS4V)

Yum...and tomatoes ripening is partly why I made pasta - some of my garden grape tomatoes needed a cooked home b/c they got a little forgotten...

Posted by: Nova Local at July 26, 2026 04:24 PM (tOcjL)

64 Home-made chocolate syrup is fantastic. It’s easy to make. Although Hershey does offer a syrup made with sugar instead of corn syrup, I was born in Iowa, I love farmers and ranchers, but corn syrup is pretty much shit as far as a sweetener.

I tried a jar of pedestrian Welch’s Grape jelly, made with sugar. A noticeable difference to the plus side. Grapey flavor. My suspicion is recipes have to be altered a bit to use corn syrup, it isn’t as sweet, and it screws up the viscosity and flavor profile. Sodas made with corn syrup have a slimey mouthfeel and a sour aftertaste. Even the carbonation is crisp when made with sugar. I limit my carbs and glucose severely so when I decide to indulge it better damn well taste good

Posted by: Common Tater at July 26, 2026 04:24 PM (LmsWj)

65 As Mike Nelson said of a wine snob's review, if you detect "hints of flint and smoke", you may be at a Civil War reenactment.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 26, 2026 04:25 PM (kpS4V)

66 I think they grow lots of grapes in Xinjiang.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 26, 2026 04:21 PM (kpS4V)

They probably chop up the bodies of all of those organ donors for fertilizer.

Posted by: CharlieBrown'sDildo at July 26, 2026 04:26 PM (l4RKn)

67 Also, green beans with bacon. An excellent side with Country Fried Steak and Biscuits and Gravy. And grits. And the half cobs of corn.

Posted by: Easy Way To Tell at July 26, 2026 04:27 PM (5sXZv)

68 Posted by: CharlieBrown'sDildo at July 26, 2026 04:20 PM (l4RKn)

For a Yankee, your taste is surprisingly well cultivated.

Posted by: Easy Way To Tell at July 26, 2026 04:24 PM (5sXZv)

Don't be lured into this trap. It's a deceptive ruse.

Posted by: Pete Bog at July 26, 2026 04:27 PM (BGSp9)

69 As Mike Nelson said of a wine snob's review, if you detect "hints of flint and smoke", you may be at a Civil War reenactment.

Whereas if you hear "no flints", you're in the American Revolution.

Posted by: Major General Charles Grey at July 26, 2026 04:27 PM (Riz8t)

70 LMAO...this a Seinfeld episode.

Title: "The Dinner Party"
Season and Episode: Season 5, Episode 13

In this episode, Jerry and Elaine try to buy a chocolate babka for a dinner party, but lose the last one to another couple in line, leading Jerry to famously defend the cinnamon babka by declaring that "cinnamon takes a backseat to no babka!"

All I remember from the episode is people kept calling the Cinnamon Babbka the "Lesser Babbka".

Posted by: Orson at July 26, 2026 04:28 PM (dIske)

71 And speaking of bread; how do you folks keep your homemade baked bread fresh? My aluminum foil wrap works...okay, but there are all sorts of fancy bags available that promise to keep bread perfectly fresh and tender and crispy...all at once!

My cultural imperative is to re-use the plastic bags I buy produce in at the Winco in town. It is what my mother taught me, and her mother before her.

Posted by: Kindltot at July 26, 2026 04:28 PM (rbvCR)

72 Don't be lured into this trap. It's a deceptive ruse.
Posted by: Pete Bog
----
**snort**

Posted by: lin-duh in Texas at July 26, 2026 04:28 PM (VCgbV)

73 Fired up the sorbet machine last night. First run of Ginger Lime sorbet was pretty tasty. I think the next batch will get a dash or two of Cayenne.

Maybe do a watermelon and jalapeno later this week.

Posted by: Pete Bog at July 26, 2026 04:29 PM (BGSp9)

74 Had a guest yesterday as well (female friend of other daughter). It's so funny when you ask someone for a favorite dessert, and they have nothing...and then you ask what they hate or can't eat, they then both figure out their dessert answer and that answer...(which apparently was hated sour in desserts, and liked chocolate chip cookies).

So, yesterday was homemade chocolate chip cookies (again, the dairy free version, although the guest didn't realize). Made the dough and put it in the fridge and daughter decided to help by baking before I got back. I rescuted the 1st tray, which my spouse called "White Castle cookies" (yes, when you make them big and put them close, they blend together - lesson learned that all cookies spread a little, especially when almost on top of each other), and made the 2nd tray of spaced circles and just put them on top of the squarish ones...they all got eaten...

Posted by: Nova Local at July 26, 2026 04:29 PM (tOcjL)

75 62 Just started this week's batch of sourdough. I like stretch and fold method.

For storage, it goes in a lowly zip-lock gallon bag. And it takes me all week to eat it, so it's kept on the fridge. I'm usually toasting it anyway, because I like toast!
Posted by: Dash my lace wigs! at July 26, 2026 04:24 PM (h7ZuX)

I need to get my kid back to baking bread for me! I'd love sourdough right now!

Posted by: Nova Local at July 26, 2026 04:31 PM (tOcjL)

76 73 Fired up the sorbet machine last night. First run of Ginger Lime sorbet was pretty tasty. I think the next batch will get a dash or two of Cayenne.

Maybe do a watermelon and jalapeno later this week.
Posted by: Pete Bog at July 26, 2026 04:29 PM (BGSp9)

Dang - send me some of the ginger lime! That sounds awesome, and no one makes it!

Posted by: Nova Local at July 26, 2026 04:32 PM (tOcjL)

77 As far as wine reviews go, mine generally fall into:
Did and Would again
Bought a Case
Don’t
perhaps useful when poisoning enemies, as nothing can overcome the absolutely despicable bouquet and flavors emitted from this vile dreg packaged in such a beautiful manner that no one would dare question its rare beauty

Posted by: epador at July 26, 2026 04:33 PM (z17Wt)

78 I pressed apples this morning, and made 3+ gallons of juice. I canned 12 quarts and the rest I gave away or put in the fridge to use this week.

I need to use yellow plums since we have a lot, and I am going between a plum cobbler or a plum kuchen that I have never tried before.

I may make both.

Posted by: Kindltot at July 26, 2026 04:34 PM (rbvCR)

79 The nose opens with brisk citrus--lemon zest and grapefruit pith--followed by...

Sheesh. After reading that I needed to take a pith.

Posted by: Diogenes at July 26, 2026 04:36 PM (2WIwB)

80 Kindltot, make slivovitz!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 26, 2026 04:36 PM (kpS4V)

81 Dang - send me some of the ginger lime! That sounds awesome, and no one makes it!
Posted by: Nova Local at July 26, 2026 04:32 PM (tOcjL)

That does sound tasty.

Posted by: Dash my lace wigs! at July 26, 2026 04:37 PM (h7ZuX)

82 78 I pressed apples this morning, and made 3+ gallons of juice. I canned 12 quarts and the rest I gave away or put in the fridge to use this week.

I need to use yellow plums since we have a lot, and I am going between a plum cobbler or a plum kuchen that I have never tried before.

I may make both.
Posted by: Kindltot at July 26, 2026 04:34 PM (rbvCR)

Do the kuchen...coffee cake meets plum sounds divine!

Posted by: Nova Local at July 26, 2026 04:37 PM (tOcjL)

83 I was going to comment on the Babka Babka but then I saw the lamb. Damn!!! That looks delicious!!!

Posted by: Diogenes at July 26, 2026 04:37 PM (2WIwB)

84
The "wet stone" taste/smell is pretty common in tequilas and mezcals.

Don't think I've ever had that ever in wine or any other adult beverage.

I think this winetard read a tequila review and said xisself, "Oooooh, I'll use that fabulous description in my next review."

Stupid winetard!

Posted by: naturalfake at July 26, 2026 04:37 PM (iJfKG)

85 A classic, clean-lined expression of Sancerre that leans into precision rather than flamboyance. The nose opens with brisk citrus--lemon zest and grapefruit pith--followed by green apple skin, white peach, and a distinct chalky minerality that feels more stony than overtly grassy. There's a gentle herbal edge--fresh-cut hay and a whisper of tomato leaf--alongside subtle floral notes that recall elderflower.
On the palate, it's taut and linear, driven by bright acidity and a core of citrus and orchard fruit. The texture carries a faint lanolin-like roundness mid-palate that softens the edges without dulling the wine's snap. The mineral character builds through the finish, turning saline and mouthwatering, with a light touch of wet stone and lime peel lingering. Balanced, refreshing, and quietly expressive.

That guy's a fag!

Posted by: Jeff Spicoli at July 26, 2026 04:38 PM (Wnv9h)

86 I need to use yellow plums since we have a lot, and I am going between a plum cobbler or a plum kuchen that I have never tried before.

I may make both.
Posted by: Kindltot at July 26, 2026 04:34 PM (rbvCR)

Do the kuchen...coffee cake meets plum sounds divine!
Posted by: Nova Local at July 26, 2026 04:37 PM (tOcjL)

Concur!
There was a little bakery in a small village I used to drive through in Germany. The old lady there would make plum kuchen. With every bite I could hear angels singing.

Posted by: Diogenes at July 26, 2026 04:40 PM (2WIwB)

87 Kindltot, make slivovitz!
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 26, 2026 04:36 PM (kpS4V)

a) I don't drink.
b) it might have been different if I had dated that Romanian girl, but here we are
c) I am led to understand that slivovitz is made from purple plums

Posted by: Kindltot at July 26, 2026 04:41 PM (rbvCR)

88 Actually, since I got an e-master card in a blue cross class action settlement that I really don't know how to use and would like to run down it's small balance to a minimum I guess I'll be stuck forever with, I just bought two of those bees wax bread bags from a going out of business aged baker, cost about $18 a bag, and they are nice bags. Closes like a wet bag, if you know what those are.
Can't judge yet, need to try it with a fresh loaf or two to decide if any good.
Oddly enough, still getting regular emails from the old baker, who should be past his deadline by now.

Posted by: From about That Time at July 26, 2026 04:42 PM (sl73Y)

89 And speaking of bread; how do you folks keep your homemade baked bread fresh? My aluminum foil wrap works...okay, but there are all sorts of fancy bags available that promise to keep bread perfectly fresh and tender and crispy...all at once!

Try one of the bees wax bags. It works quite well for the admittedly short life span of fresh baked bread. (Usually three days around here)

Posted by: Diogenes at July 26, 2026 04:43 PM (2WIwB)

90 Mmmm, scrambled eggs. my late wife insisted that mine were the best (yes, I'm bragging,..that I knew what my wife liked). Biggest things I learned: 1) don't over heat them, 2) don't over stir them, and 3) always use a small splash of milk.

-SLV

Posted by: Shy Lurking Voter at July 26, 2026 04:45 PM (7kJyR)

91 The Chocolate babka:

https://youtu.be/knrHxAQ-dc8

Posted by: Obligatory Seinfeld reference at July 26, 2026 04:45 PM (2Ez/1)

92 Having a brat with a vanilla imperial stout from Three Floyds in Indiana.

Posted by: Biff Pocoroba at July 26, 2026 04:45 PM (XvL8K)

93 the kuchen recipe I have is an upside-down cobbler, so I guess I have a choice of doing pretty much the same thing either way!

The plums are some sort of yellow-gage, and they get ripe and nearly get overtones of apricot. I think I have about 10 days before they all go soft on the trees.

Posted by: Kindltot at July 26, 2026 04:45 PM (rbvCR)

94 A plum pie is a great way to use up plums, two pounds at a time; my recipe is from Food & Wine and 1989:

2 lbs plums; ½-¾ cup sugar; ¼ cup flour; pastry crust and top for 9-inch pie; 3 tbsp butter

Half or quarter the plums and toss with the sugar and flour. Turn the fruit into the pie shell, dot with butter, and cover with pastry top. Cut five steam vents. Bake 20 minutes at 400°, reduce to 350° and bake 35-40 minutes until crust is golden brown. Cool at least two hours.

—Michael James, Best of Food & Wine 1989

“Oh, what a good boy am I!”

Posted by: Stephen Price Blair at July 26, 2026 04:45 PM (kYmoU)

95 5 A classic, clean-lined expression of Sancerre that leans into precision rather than flamboyance. The nose opens with brisk citrus--lemon zest and grapefruit pith--followed by green apple skin, white peach, and a distinct chalky minerality that feels more stony than overtly grassy. There's a gentle herbal edge--fresh-cut hay and a whisper of tomato leaf--alongside subtle floral notes that recall elderflower.

On the palate, it's taut and linear, driven by bright acidity and a core of citrus and orchard fruit. The texture carries a faint lanolin-like roundness mid-palate that softens the edges without dulling the wine's snap. The mineral character builds through the finish, turning saline and mouthwatering, with a light touch of wet stone and lime peel lingering. Balanced, refreshing, and quietly expressive.

Bwahahaha!

What. A. Douche.
Posted by: Archimedes at July 26, 2026 04:03 PM (Riz8t)

*slides next cigar review into the drawer*

Posted by: Diogenes at July 26, 2026 04:47 PM (2WIwB)

96 From about That Time, you can often use multiple payments on a purchase. And even places that don’t, will usually let you do multiple payments where one payment is a credit card (or something that looks like one, such as your e-card) and one of their gift cards.

This will let you bring that e-card down to zero, as long as you know how much it has left.

Posted by: Stephen Price Blair at July 26, 2026 04:48 PM (kYmoU)

97 Tbones today. Made sauce two weeks ago, and last Sunday we were watching Spain v Argentina with friends in NJ, and they provided pizza. So, first steak in a couple weeks. Artichoke, corn, and fresh tomato salad are the sides. The wine is a red blend from Intercoastal (Aldi house brand). The cab is too sweet, but this is nicely balanced, with a mineral character that builds through the finish (sorry, couldn't resist).

Posted by: Joe Kidd at July 26, 2026 04:49 PM (nbLIj)

98 Having a brat with a vanilla imperial stout from Three Floyds in Indiana.
Posted by: Biff Pocoroba at July 26, 2026 04:45 PM (XvL8K)

Biff,
I just enjoyed what was probably the last can of Rogue River Dead Guy Pale Ale in the entire Pacific NW. The brewery closed some time ago. A true loss.

Posted by: Diogenes at July 26, 2026 04:50 PM (2WIwB)

99 Polliwog made the most incredible dessert last night. I'd picked up some peaches and also a package of Girl Scout Cookie-flavored Pop Tarts (Samoans).

I'd shared with her the most compelling 5 minutes of Glen Beck I ever saw - his bit on "Mormon Pop Tarts" where he shared that his family always buttered the back side of them when they were toasted. The flavor is incredible with just a bit of butter, the pastry soaks it in.

Anyway, she halved and grilled the peaches in coconut oil on our cast iron pan with grill marks and then served them with the buttered Samoan pop-tarts.

Indescribably delicious. With heavy cream or a bit of vanilla ice cream, it would probably cause people to die of pleasure.

Posted by: Inspector Cussword at July 26, 2026 04:50 PM (lFFaq)

100 Kindltot, you must have acres of orchards! It seems you have bunches of all the tree fruits. I'm a little envious, except that my life right now wouldn't even allow time for the preservation of that bount.

Posted by: Dash my lace wigs! at July 26, 2026 04:51 PM (h7ZuX)

101 The cab is too sweet, but this is nicely balanced, with a mineral character that builds through the finish (sorry, couldn't resist).

Posted by: Joe Kidd

But is it "taut and linear"?

Posted by: Tuna at July 26, 2026 04:51 PM (lJ0H4)

102 Random drive-by:

John Cusack is starting to look like Teller, from Penn and Teller.

Carry on.

Posted by: Pug Mahon, call BR549 at July 26, 2026 04:51 PM (0aYVJ)

103 Bounty. I'm having a proofreading problem today.

Posted by: Dash my lace wigs! at July 26, 2026 04:52 PM (h7ZuX)

104 People do the same thing with craft beer. I wish I was clever enough to do parody descriptions. Some are pretty funny.

Posted by: Pug Mahon, call BR549 at July 26, 2026 04:52 PM (0aYVJ)

105 A clean IPA, with notes of really primo skunk weed, and a rusted roofing nail finish.

Posted by: Pug Mahon, call BR549 at July 26, 2026 04:54 PM (0aYVJ)

106 just enjoyed what was probably the last can of Rogue River Dead Guy Pale Ale in the entire Pacific NW. The brewery closed some time ago. A true loss.
Posted by: Diogenes at July 26, 2026 04:50 PM (2WIwB)

The beer industry is in equally dire straits as the wine business.

Posted by: Pete Bog at July 26, 2026 04:54 PM (BGSp9)

107 My wife swears by keeping bread in the dark. In a drawer. Out of sunlight.

I recall in my folks house the kitchen had a drawer, down low, that was for bread. It had an aluminum insert with a sliding top, perforated with air holes.

I'm sure things have changed since then. We have bought bread with an expiration date of, say, 10 days down the road, and it molds in less than a week.

Posted by: Martini Farmer at July 26, 2026 04:55 PM (jehhT)

108 But is it "taut and linear"?
Posted by: Tuna at July 26, 2026 04:51 PM (lJ0H4)

If I drink all of it myself, I might be...

Posted by: Joe Kidd at July 26, 2026 04:55 PM (nbLIj)

109 Mmmm, God gave us noses so we could smell basil!

Basil leaves, toasted pine nuts, Parmesan, garlic, salt and pepper, lemon juice, olive oil.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 26, 2026 04:55 PM (kpS4V)

110 Supposedly, Gen Z doesn't drink much. I don't have a link, but seems like I read that recently.

Posted by: Dash my lace wigs! at July 26, 2026 04:56 PM (h7ZuX)

111 Biff,
I just enjoyed what was probably the last can of Rogue River Dead Guy Pale Ale in the entire Pacific NW. The brewery closed some time ago. A true loss.
Posted by: Diogenes
___________

We've still got a bunch of Rogue brews on the shelves here in Ky.

Posted by: Biff Pocoroba at July 26, 2026 04:56 PM (XvL8K)

112 The beer industry is in equally dire straits as the wine business.

Posted by: Pete Bog at July 26, 2026 04:54 PM (BGSp9)

And will continue to be if I ha anything to do about it.

There are craft beers around here that are $5/can in a four-pack!

Posted by: CharlieBrown'sDildo at July 26, 2026 04:57 PM (l4RKn)

113 106 just enjoyed what was probably the last can of Rogue River Dead Guy Pale Ale in the entire Pacific NW. The brewery closed some time ago. A true loss.
Posted by: Diogenes at July 26, 2026 04:50 PM (2WIwB)
---/

What?! I love Dead Guy Ale! I've got two precious cans left in the garage.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 26, 2026 04:58 PM (kpS4V)

114 He’s using “lanolin” to describe wine? Would it be better to use this wine on your rough, dry hands?

Posted by: NemoMeImpuneLacessit at July 26, 2026 04:58 PM (97NWC)

115 "supple and pouting"

Posted by: Used to date her at July 26, 2026 04:59 PM (2Ez/1)

116 Supposedly, Gen Z doesn't drink much. I don't have a link, but seems like I read that recently.
Posted by: Dash my lace wigs! at July 26, 2026 04:56 PM (h7ZuX)

Somebody could write a catchy pop tune with the lyrics “don’t drink, don’t smoke, what do you do?”

Posted by: Pete Bog at July 26, 2026 04:59 PM (BGSp9)

117 Here's my parody review of Country Fried Steak with Biscuits and Gravy, Green Beans with Bacon, Grits, and Baked Apples.

The Country Fried Steak had hints of White Gravy with a distinct finish of Damn I wish I had that every meal. The Biscuits and Gravy were flaky and a masterful conduit for more White Gravy, which is also a brilliant conduit for Black Pepper and perhaps Alabama or Marshall Tucker on the radio. The Grean Beans and Bacon balanced the meal with something not gravy, yet also Bacon, yet not ably defined even by the best efforts by Faulkner. The Grits and Baked Apples did an interplay of texture and taste, between salt and sweet, between coarse ground grain and firmly baked fruit that would have confused Richard Simmons enough to bulk up and try out for football yet delighted him enough to slim down even more and try out for cheerleading.

Hence my review.

Posted by: Easy Way To Tell at July 26, 2026 05:00 PM (thv+w)

118 I usually just pop half of the loaf of bread I’ve made into the freezer when it cools because, being on my own, I rarely get through a full loaf of bread before it starts to grow things.

But I have just started (last month!), when traveling, double-bagging baked goods after putting a couple of anti-oxidizer packets in the inner bag. It seems to help with muffins and cookies; should help with bread, too.

Posted by: Stephen Price Blair at July 26, 2026 05:00 PM (kYmoU)

119 >>> Posted by: Inspector Cussword at July 26, 2026 04:50 PM (lFFaq)

Good to see you!

Fruit and chocolate are good together (unless it's something weird like kiwifruit).

Posted by: Helena Handbasket at July 26, 2026 05:01 PM (vDZgA)

120 There are craft beers around here that are $5/can in a four-pack!
Posted by: CharlieBrown'sDildo
_________

IMO, some of them are worth it. The Three Floyds I'm drinking now was 22 for a four pack. But the ABV is twice a regular beer.

Posted by: Biff Pocoroba at July 26, 2026 05:01 PM (XvL8K)

121 And will continue to be if I ha anything to do about it.

There are craft beers around here that are $5/can in a four-pack!
Posted by: CharlieBrown'sDildo at July 26, 2026 04:57 PM

This is why I brew a little something once or twice a year.

Posted by: RedMindBlueState at July 26, 2026 05:01 PM (Wnv9h)

122 Somebody could write a catchy pop tune with the lyrics “don’t drink, don’t smoke, what do you do?”
Posted by: Pete Bog at July 26, 2026 04:59 PM (BGSp9)

Add subtle innuendo...

Posted by: Joe Kidd at July 26, 2026 05:01 PM (nbLIj)

123
"We don't smoke!
We don't drink!
Norfolk!"

Posted by: Norfolk Christian Academy cheerleaders at July 26, 2026 05:01 PM (2Ez/1)

124 This is odd, because I don't think I've EVER seen a bottle of Chinese wine, not that I'd drink it anyway. It's probably grown in human feces.
Posted by: Archimedes at July 26, 2026 04:11 PM (Riz8t)

Puts down bottle of Shaoxing wine on countertop in preparation for stir frying...

Posted by: Additional Blond Agent, STEM Guy at July 26, 2026 05:01 PM (/HDaX)

125 My wine descriptions...
Does it suck all the moisture out of my mouth (aka, is it oaky)? Does it have the world's worst lingering aftertaste (be it cloyingly sweet or otherwise)?

If you answer yes to either question, I don't want you. I want crisp and clean wine. My sister introduced me to Viognier and Pouilly-Fuisse whites (aka the French ones), and they are my favorite...

Posted by: Nova Local at July 26, 2026 05:01 PM (tOcjL)

126 I have a double city lot, Dash, but Gravensteins are very productive, and the plums and pear trees are as well. my first job as a kid was picking up apples for Mom, and since then, fruit on the ground feels like an undone chore.

And once I pick it up, it has to be either preserved or tossed. Oh, and dirt requires a garden be put in. It is one of those things up there with re-using bread bags.

Posted by: Kindltot at July 26, 2026 05:02 PM (rbvCR)

127 He’s using “lanolin” to describe wine? Would it be better to use this wine on your rough, dry hands?
Posted by: NemoMeImpuneLacessit at July 26, 2026 04:58 PM

If your wine smells or tastes like sheep, you're doing it wrong.

Posted by: RedMindBlueState at July 26, 2026 05:03 PM (Wnv9h)

128
110 Supposedly, Gen Z doesn't drink much. I don't have a link, but seems like I read that recently.
Posted by: Dash my lace wigs! at July 26, 2026 04:56 PM (h7ZuX)

When they do drink, they drink White Claw.

Posted by: Tom Servo at July 26, 2026 05:03 PM (iXmKv)

129 > Supposedly, Gen Z doesn't drink much. I don't have a link, but seems like I read that recently.
---------
Enough of them purportedly do edibles instead of booze. Our daughters and son do not drink. If they do, it's rare. AFAIK none do edibles, but who knows. They're all in their 30's so not necessarily my biz.

Posted by: Martini Farmer at July 26, 2026 05:04 PM (jehhT)

130
I left a web tool link and mapping app that I use for exact routing with either a phone app, or a dedicated gps downstairs.

If anyone wants more info...
B I f b e w a l s k I >at symbol< gee emm exe dot com

Posted by: BifBewalski - at July 26, 2026 05:04 PM (QVmho)

131 Certainly a 4 pack of craft beer is like buying a 5th of whisky sometimes

Posted by: Skip at July 26, 2026 05:05 PM (Ia/+0)

132 Nova Local, my favorite pie in the whole world is coconut cream, and I haven't had a bite of one in twenty or more years!

Thank you for this recipe!! We have an anniversary coming up and I know what I am making for dessert now!!

Posted by: Moki at July 26, 2026 05:05 PM (wLjpr)

133 IMO, some of them are worth it. The Three Floyds I'm drinking now was 22 for a four pack. But the ABV is twice a regular beer.

Posted by: Biff Pocoroba at July 26, 2026 05:01 PM (XvL8K)

I don't want to get drunk on a can of beer! High alcohol beers have their place, but I consider them similar to port or sherry.

Posted by: CharlieBrown'sDildo at July 26, 2026 05:05 PM (l4RKn)

134 The pompous writer of wine bouquets reminded me of an old Bigelow versus Celestial Seasonings copywriter cage match skit on Late Night with Conan O'Brien.
https://www.youtube.com/watch?v=oAR2tUZf8ew

Posted by: Chairman LMAO at July 26, 2026 05:06 PM (wUT52)

135 From the Monty Python sketch on Australian table wines:

“Of the sparkling wines, the most famous is Perth Pink. This is a bottle with a message in, and the message is ‘Beware!’. This is not a wine for drinking. This is a wine for laying down and avoiding.”

“Another good fighting wine is Melbourne Old and Yellow, which is particularly heavy, and should be used only for hand-to-hand combat.”

“Quite the reverse is true of Chateau Chunder, which is an appelation controllée specially grown for those keen on regurgitation. A fine wine, which really opens up the sluices at both ends.”

Posted by: Stephen Price Blair at July 26, 2026 05:06 PM (kYmoU)

136 Toppling Goliath out of Iowa makes a Kentucky Breakfast Stout that goes for a couple hundred bucks a bottle on the secondary market.

Posted by: Biff Pocoroba at July 26, 2026 05:06 PM (XvL8K)

137 Brewing beer isn’t super difficult, even the DME versions (dried malt extract) make outstanding beer. Very satisfying too, to drink something you made yourself.

Posted by: Common Tater at July 26, 2026 05:07 PM (vV2t3)

138 132 Nova Local, my favorite pie in the whole world is coconut cream, and I haven't had a bite of one in twenty or more years!

Thank you for this recipe!! We have an anniversary coming up and I know what I am making for dessert now!!
Posted by: Moki at July 26, 2026 05:05 PM (wLjpr)

You're welcome! I'll tell you what everyone thinks of it next week! But it was a workout (constant whisking and stirring, sometimes 2 folks at once b/c I'm not good 2 handed

, and I would not skip the fine mesh sieve - it seemed to really weirdly bring it together texturally once it was thick enough...spouse was amazed!

Posted by: Nova Local at July 26, 2026 05:07 PM (tOcjL)

139 Add subtle innuendo...
Posted by: Joe Kidd at July 26, 2026 05:01 PM (nbLIj)

That follows….

Posted by: Pete Bog at July 26, 2026 05:07 PM (BGSp9)

140 When they do drink, they drink White Claw.

Unironiquely.

I'm surprised Quaker Oats are not more popular now. We're in the Age of Scold.

Posted by: Easy Way To Tell at July 26, 2026 05:09 PM (thv+w)

141 Very satisfying too, to drink something you made yourself.

Posted by: Common Tater at July 26, 2026 05:07 PM (vV2t3)

A fair number of readers make their own beer! They're Morons, so it can't be that hard!

Posted by: CharlieBrown'sDildo at July 26, 2026 05:09 PM (l4RKn)

142 18 I've no doubt that AI can be coached to write reviews like a douche.

So you're saying it's written up like a douche, another reviewer in the night?

Posted by: Archimedes at July 26, 2026 04:08 PM (Riz8t)

Nicely done ! But the only douche in the original song is the guy who wrote it.

Posted by: a.moron at July 26, 2026 05:10 PM (X5Jzz)

143 I don't want to get drunk on a can of beer!
Posted by: CharlieBrown'sDildo at July 26, 2026 05:05 PM (l4RKn)

Words never spoken by the Teenage Dildo for $500 please

Posted by: Pete Bog at July 26, 2026 05:10 PM (BGSp9)

144 Posted by: Stephen Price Blair at July 26, 2026 05:06 PM

My favorite wine slam is "Probably would not be transubstantiated if consecrated."

Posted by: RedMindBlueState at July 26, 2026 05:11 PM (Wnv9h)

145 Seinfeld fans know that chocolate babka is the superior babka and will settle for no lesser babkas.

Posted by: steevy at July 26, 2026 05:11 PM (YwEeS)

146 Craft beer prices are insane. I hit a Bottle King in NJ and after looking at the local beer offerings, I opted for a six pack of Pilsner Urquell. 10.99 for one of the finest pilsners in the world, versus a local craft beer at twice the price. It might be good, but I can't justify that price. Good on them for finding a demographic that can, though...

Posted by: Joe Kidd at July 26, 2026 05:13 PM (nbLIj)

147 "Probably would not be transubstantiated if consecrated."

Posted by: RedMindBlueState at July 26, 2026 05:11 PM (Wnv9h)

That is marvelous!

Posted by: CharlieBrown'sDildo at July 26, 2026 05:13 PM (l4RKn)

148 I like IPA. Son likes sours. And I hate sours and he hates IPA. There is no middle ground in this argument. We agree to disagree and tell each other he is wrong about everything.

Posted by: Pug Mahon, call BR549 at July 26, 2026 05:13 PM (0aYVJ)

149 "Probably would not be transubstantiated if consecrated."

Posted by: RedMindBlueState at July 26, 2026 05:11 PM (Wnv9h)

That is marvelous!
Posted by: CharlieBrown'sDildo at July 26, 2026 05:13 PM

Shamelessly stolen from the late P.J. O'Rourke.

Posted by: RedMindBlueState at July 26, 2026 05:14 PM (Wnv9h)

150 A fair number of readers make their own beer! They're Morons, so it can't be that hard!

I always did Ales. Top pitched dry yeast. A couple glass carboys ... because you really must move the good stuff from the goat puke in the bottom after 7 to 10 days.

But that stuff in the bottom is GREAT on the garden.

Like all other hobbies, got bored. Trick #1 is keep everything clean. Trick #2 is a coil of copper and a deep sink to get that stuff you boil from boiling to cold as quick as possible. Called ... get this ... a "cold break". Got mine down to less than five minutes.

Then you've got Chill Haze. Have to pretty much filter that out. Doesn't change taste. Just appearance.

Posted by: Easy Way To Tell at July 26, 2026 05:14 PM (thv+w)

151 I had a Budweiser in a can yesterday. It's the kind of beer that belongs in a can.

Posted by: fd at July 26, 2026 05:15 PM (MWfyi)

152
124 This is odd, because I don't think I've EVER seen a bottle of Chinese wine, not that I'd drink it anyway. It's probably grown in human feces.
Posted by: Archimedes at July 26, 2026 04:11 PM (Riz8t)
______________________________

They drink Huangjiu, which is a wine (of sorts)....it's nickname is "yellow wine". So, you're close with the "human feces" reference, but just missed IYKWIM.

Actually, in all honesty, I've had it and enjoyed it. In authentic Chinese restaurants, they warm it up before serving. It's mostly rice based.

Posted by: Orson at July 26, 2026 05:15 PM (dIske)

153 I like the live yeast in the bottle. Kegging is the way to go in quantity, but requires a bit more equipment and CO2 tanks. Natural carbonation is kinda neat. Beer takes a few weeks to “condition” this way, but it really smooths out after several weeks or months of cold storage.

Make those yeasties work for a living, I always say, whether bread or beer.

Posted by: Common Tater at July 26, 2026 05:15 PM (vV2t3)

154 Seinfeld fans know that chocolate babka is the superior babka and will settle for no lesser babkas.

I’ve only seen two or three episodes, and this is one. So, even some non-Seinfeld fans!

Posted by: Stephen Price Blair at July 26, 2026 05:15 PM (kYmoU)

155 I always did Ales. Top pitched dry yeast. A couple glass carboys ... because you really must move the good stuff from the goat puke in the bottom after 7 to 10 days.

But that stuff in the bottom is GREAT on the garden.

Like all other hobbies, got bored. Trick #1 is keep everything clean. Trick #2 is a coil of copper and a deep sink to get that stuff you boil from boiling to cold as quick as possible. Called ... get this ... a "cold break". Got mine down to less than five minutes.

Then you've got Chill Haze. Have to pretty much filter that out. Doesn't change taste. Just appearance.
Posted by: Easy Way To Tell at July 26, 2026 05:14 PM

*fistbump*

Cooling coils and sludge on the garden ftw!

Posted by: RedMindBlueState at July 26, 2026 05:16 PM (Wnv9h)

156 I don't want to get drunk on a can of beer! High alcohol beers have their place, but I consider them similar to port or sherry.
Posted by: CharlieBrown'sDildo
___________

The highest ABV I ever had was something from Avery. Uncle Jacobs stout, I think. Don't remember exactly because I was shitfaced after just one.

Posted by: Biff Pocoroba at July 26, 2026 05:16 PM (XvL8K)

157 But is it "taut and linear"?
Posted by: Tuna at July 26, 2026 04:51 PM (lJ0H4)

Depends on the girl driving the beer cart on the course.

Posted by: Diogenes at July 26, 2026 05:16 PM (2WIwB)

158 I buy malt from the brewing supply store in town. He always looks at me odd when I buy a pound of amber malt once every 4-6 months.

Posted by: Kindltot at July 26, 2026 05:17 PM (rbvCR)

159 122 Somebody could write a catchy pop tune with the lyrics “don’t drink, don’t smoke, what do you do?”
Posted by: Pete Bog at July 26, 2026 04:59 PM (BGSp9)

Add subtle innuendo...
Posted by: Joe Kidd at July 26, 2026 05:01 PM

Subtle innuendos follow
There must be something inside.

Posted by: Piper at July 26, 2026 05:18 PM (p4NUW)

160 I had a Budweiser in a can yesterday. It's the kind of beer that belongs in a can.
Posted by: fd at July 26, 2026 05:15 PM (MWfyi)

Concur.
The garbage can.

Posted by: Diogenes at July 26, 2026 05:19 PM (2WIwB)

161 I was fairly confident at 9 that I would marry Adam Ant when I grew up. He did not feel the same way, sadly.

Posted by: Piper at July 26, 2026 05:20 PM (Dd38x)

162 “Craft beer”. I used to get a case of Lichtenauer (lick the schnauzer, we called it) delivered for the equivalent of eight bucks. That’s ten liters of fantastic beer. Of course this was pre-Euro, they really screwed everyone over with the advent of that. It was after my tour “over there” but I was told they kept the nominal numbers on all prices and just swapped the currency out. Really pissed everyone off, I guess.

Posted by: Common Tater at July 26, 2026 05:20 PM (vV2t3)

163 I had a Budweiser in a can yesterday. It's the kind of beer that belongs in a can.
Posted by: fd at July 26, 2026 05:15 PM (MWfyi)

Someone gave me a bottle of Perrier water a while back, and I was amazed at how much it tasted like I remembered Coors light tasting.

Posted by: Kindltot at July 26, 2026 05:20 PM (rbvCR)

164 ~ musical interlude: a story in two parts ~

Cream - Tales Of Brave Ulysses (Audio)
https://youtu.be/sqNg8ui2sE8

Steely Dan - Home At Last (Lyrics Fanvid)
https://youtu.be/9EoM7qn2Cyk

~ fin ~

Posted by: SciVo at July 26, 2026 05:21 PM (Sy6m/)

165 Has anyone tried their hand at Tuna carpaccio?

Posted by: Pete Bog at July 26, 2026 05:21 PM (BGSp9)

166 >>I recall in my folks house the kitchen had a drawer, down low, that was for bread. It had an aluminum insert with a sliding top, perforated with air holes.

My grandmother had a drawer like that. It was called the bread drawer. I don't think she invented it.

Posted by: JackStraw at July 26, 2026 05:22 PM (viF8m)

167 160 I had a Budweiser in a can yesterday. It's the kind of beer that belongs in a can.
Posted by: fd at July 26, 2026 05:15 PM (MWfyi)

Concur.
The garbage can.
Posted by: Diogenes at July 26, 2026 05:19 PM (2WIwB)

_________________________

Dylan Mulvaney: "That's not nice.
Kaitlan Collins: "Yeah, not nice."
Dylan Mulvaney: "Shut up, you. This is my gig."

Posted by: Striving for irrelevance. at July 26, 2026 05:22 PM (dIske)

168 159 122 Somebody could write a catchy pop tune with the lyrics “don’t drink, don’t smoke, what do you do?”
Posted by: Pete Bog at July 26, 2026 04:59 PM (BGSp9)

Add subtle innuendo...
Posted by: Joe Kidd at July 26, 2026 05:01 PM

Subtle innuendos follow
There must be something inside.
Posted by: Piper at July 26, 2026 05:18 PM (p4NUW)
goody two shoes!

Posted by: Chairman LMAO at July 26, 2026 05:23 PM (AWtML)

169 I was fairly confident at 9 that I would marry Adam Ant when I grew up. He did not feel the same way, sadly.
Posted by: Piper at July 26, 2026 05:20 PM (Dd38x)

Bet he regrets it now.

Posted by: Pete Bog at July 26, 2026 05:23 PM (BGSp9)

170 Time for another order from Zabar's!

Posted by: Bobinidaho at July 26, 2026 05:23 PM (zmupA)

171 I was fairly confident at 9 that I would marry Adam Ant when I grew up. He did not feel the same way, sadly.
Posted by: Piper
_____

You're too goody two shoes?

Posted by: Biff Pocoroba at July 26, 2026 05:24 PM (XvL8K)

172 So, where can a dude find LinDuh’s cookie recipe?
I’ll admit I bought The Moron Cookbook, but haven’t spent any time going through it. Is it in there?
And, as far as this…

“Hell, a good pan of gently scrambled eggs made with lots of butter and cheese is a delicious Meal!”
So, I’m a bachelor who usual just scrambles eggs in tha pan with the spatula.
But when I’m feeling fancy, I’ll whisk them in a bowl with salt, and let them sit. Supposedly something, something…breaks down the eggs and makes them fluffier.
I then throw in a large spoonful of cottage cheese and whisk enough to blend, and into the pan (with a generous amount of butter) it goes.
Extremely delicious, creamy, and a little cheesy, if it doesn’t sound to weird for you to try…
Oh, and more regular shredded cheese on top, before serving.

Posted by: Gunslinger, who is honestly NOT a Weber shill! at July 26, 2026 05:24 PM (N91F8)

173 Serious cooking question: if I am boiling water, for pasta or corn on the cob, or whatever, why am I supposed to start with cold water? What's the diff if I start with hot?

Posted by: Dash my lace wigs! at July 26, 2026 05:24 PM (h7ZuX)

174 Supposedly, Gen Z doesn't drink much.

So here's a little George Thorogood, dedicated to Gen Z.

Wanna' tell you a story, about the House Rent Blues.

So I log in one Friday, and I message my landlady I done lost my job.
She says "Just AutoPay Me" - as long as I get my money Next Friday.
Now Next Friday she didn't online see a credit for the rent ?
And out the door I went.

Posted by: Easy Way To Tell at July 26, 2026 05:25 PM (thv+w)

175 What's the diff if I start with hot?
Posted by: Dash my lace wigs! at July 26, 2026 05:24 PM (h7ZuX)

About 20 minutes. Same as in town

Posted by: Pete Bog at July 26, 2026 05:26 PM (BGSp9)

176 172 So, where can a dude find LinDuh’s cookie recipe?
I’ll admit I bought The Moron Cookbook, but haven’t spent any time going through it. Is it in there?
And, as far as this…

“Hell, a good pan of gently scrambled eggs made with lots of butter and cheese is a delicious Meal!”
So, I’m a bachelor who usual just scrambles eggs in tha pan with the spatula.
But when I’m feeling fancy, I’ll whisk them in a bowl with salt, and let them sit. Supposedly something, something…breaks down the eggs and makes them fluffier.
I then throw in a large spoonful of cottage cheese and whisk enough to blend, and into the pan (with a generous amount of butter) it goes.
Extremely delicious, creamy, and a little cheesy, if it doesn’t sound to weird for you to try…
Oh, and more regular shredded cheese on top, before serving.
Posted by: Gunslinger, who is honestly NOT a Weber shill! at July 26, 2026 05:24 PM (N91F

If the cooks in the mess hall use spatulas to scramble eggs that's good enough for me.

Posted by: Chairman LMAO at July 26, 2026 05:26 PM (AWtML)

177
I made my own beer a few times.

It's dead simple if you keep everything clean.

Everything I brewed was good, but it wasn't better than the usual beers/ales I bought.

I couldn't justify the time and effort I put in VS pull a cold one from the fridge, pop the top and enjoy.

Same for other folks homemade beers I've tried. Oh, I praise them and their brews but you know, I'm polite like thaaat.

Though if a friend came swanning up raving about this Brussel Sprout and Blueberry Pilsner that I had to try....well, politeness isn't a suicide pact.

Posted by: naturalfake at July 26, 2026 05:27 PM (iJfKG)

178 173 Serious cooking question: if I am boiling water, for pasta or corn on the cob, or whatever, why am I supposed to start with cold water? What's the diff if I start with hot?
Posted by: Dash my lace wigs! at July 26, 2026 05:24 PM (h7ZuX)

I always thought it was to avoid impurities from the faucet...but AI is telling me it also will boil faster if it starts cold...I don't science enough to know if AI is lying...

Posted by: Nova Local at July 26, 2026 05:27 PM (tOcjL)

179 173 Serious cooking question: if I am boiling water, for pasta or corn on the cob, or whatever, why am I supposed to start with cold water? What's the diff if I start with hot?
Posted by: Dash my lace wigs! at July 26, 2026 05:24 PM (h7ZuX)
____________________

Corn is a good one to start from cold water, but IMO, pasta is always (or most of the time) a boil first endeavor.

They say corn cooks more evenly and stays juicier starting with cold, but I don't notice a difference. Hot dogs (when boiled) I start with cold because when they boil I know they're done

Posted by: Striving for irrelevance. at July 26, 2026 05:27 PM (dIske)

180 169 I was fairly confident at 9 that I would marry Adam Ant when I grew up. He did not feel the same way, sadly.
Posted by: Piper at July 26, 2026 05:20 PM (Dd38x)

Bet he regrets it now.
Posted by: Pete Bog at July 26, 2026 05:23 PM

Pretty sure he still hasn’t a clue who I am!

To stay on track, I made a really good dinner last night. So tonight, the kiddo wants ramen. Not the top ramen stuff, the real stuff. We seem to be eating that a lot! But it’s a great way to get a ton of veggies in. I think we will just do a miso broth tonight.

Posted by: Piper at July 26, 2026 05:28 PM (Dd38x)

181 Serious cooking question: if I am boiling water, for pasta or corn on the cob, or whatever, why am I supposed to start with cold water? What's the diff if I start with hot?
Posted by: Dash my lace wigs!

I always start with hot. Personally, I don't think it makes a difference.

Posted by: Tuna at July 26, 2026 05:28 PM (lJ0H4)

182
Supposedly, Gen Z doesn't drink much.

As far as I( can tell, the young's will drink beer but prefer White Claw, Ranch Water, and cocktails such as martinis. Anything that ends in "tiny" is good for them.

Posted by: naturalfake at July 26, 2026 05:30 PM (iJfKG)

183 What's the diff if I start with hot?
Posted by: Dash my lace wigs! at July 26, 2026 05:24 PM (h7ZuX)

None in my book.

Posted by: Pete Bog at July 26, 2026 05:30 PM (BGSp9)

184 So I texts to the landlady.
I queary ... will you let me slide ?
Prolly' won't have that rent the next door or anymo'.
But she let me slide along, people.
I notice when I hit her up on Tender
She ain't got nothing to say to me.
But for five years ... she was so nice.
She was lovey-dovey.

Posted by: Easy Way To Tell at July 26, 2026 05:30 PM (thv+w)

185 That wine description could used to portray one of my farts after eating a cob salad. Splendid.
Posted by: Rev. Wishbone at July 26, 2026 04:08 PM

We like to think we eat the cob's salad every day.

Posted by: Sid and Paul and Nic O'Theday at July 26, 2026 05:31 PM (0sNs1)

186 Posted by: Easy Way To Tell at July 26, 2026 05:25 PM

*pours out one bourbon, one scotch, and one beer*

Posted by: RedMindBlueState at July 26, 2026 05:31 PM (Wnv9h)

187 I always start with cold water for boiling corn, because I don't have to worry about having too much water in the pot and getting overflow.

"I'm a pragmatist, Jim. Not a Doctor."

Posted by: Orson at July 26, 2026 05:31 PM (dIske)

188 @182 White Claw marketing gives me Zima vibes. Hopefully they'll grow out of it.

Posted by: Chairman LMAO at July 26, 2026 05:31 PM (AWtML)

189 Babka, oh yeah. HEB carries a chocolate babka that is good but the one in the picture looks heavenly.

Posted by: Ben Had at July 26, 2026 05:32 PM (abScH)

190 I do love Sancerre, but am not familiar with the taste of lanolin.

I have been on wine tastings in the Napa Valley and most of France. While not as fun as the Highland distillery rambles with son, DIL and husband, I had a good time.

I also did not spit the Napa Valley wine once I tasted. I drank a lot from different places. My BIL knew how to join tours at the end and miss the yapping and imbibe.

I was very thirsty that night and drank a lot of Sacremento water. Which apparently had the same reputation, due to the nearby Hunt's tomato places and there were problems, as if they were Taco Bell explosive lettuce. Not good.

The next day we were leaving and going through Lake Tahoe to drive home with the BIL and his snotty wife.

As I left their apt a wasp stung me, so I was not only hung over but also on Benedryl. The photos of me at Lake Tahoe are not my best, but I endured and the water was too cold to swim.

Posted by: ChristyBlinkyTheGreat at July 26, 2026 05:32 PM (hzuYO)

191 Ugh

tiny = tini

thanks AC!

Posted by: naturalfake at July 26, 2026 05:33 PM (iJfKG)

192 >>Though if a friend came swanning up raving about this Brussel Sprout and Blueberry Pilsner that I had to try....well, politeness isn't a suicide pact.

For a small state we have an inordinate number of microbrews. They are everywhere. And brew snobs are every bit as boring as wine snobs.

It's beer. No need to make it complicated for complexity sake.

Posted by: JackStraw at July 26, 2026 05:33 PM (viF8m)

193 I just had an alarming number of peanut m & ms

Posted by: Weasel at July 26, 2026 05:33 PM (lTr5A)

194 Dash, if you have a microwave corn on the cob is a snap. Peel back the leaves, remove the silk, microwave on high for about 6 minutes, remove leaves and enjoy.

Posted by: Ben Had at July 26, 2026 05:35 PM (abScH)

195 190 I do love Sancerre, but am not familiar with the taste of lanolin.
---
Lanolin is secreted by sheep's skin (or other wool-bearing mammals). The wine author must have experience licking sheep.

Posted by: Chairman LMAO at July 26, 2026 05:35 PM (Q7HGX)

196 If you use cultured buttermilk or keifer as the liquid in your scrambled eggs, and keep the heat lowish, you will get giant moist curds of scrambled eggs. The acidity prevents the curds from being small, tough and the fat from the buttermilk or keifer keeps it from being dry.
If you use too much there will be liquid draining, the whey breaks down a bit and will separate in the pan, so be sparing.

I learned to make those eggs for a once upon a time girlfriend, but unfortunately my wife likes scrambled eggs vulcanized with the texture of birdshot. *le-sigh*

Posted by: Kindltot at July 26, 2026 05:35 PM (rbvCR)

197 why am I supposed to start with cold water? What's the diff if I start with hot?
Posted by: Dash my lace wigs! at July 26, 2026 05:24 PM

What difference, at this point, does it make?

Posted by: Hillary!'s Pasta at July 26, 2026 05:36 PM (0sNs1)

198 And may I also present the following, regarding pompous-assed wine reviewers.

I think the failed ones were hired by cigar companies, although this doesn’t seem as ridiculous now as I seem to remember it was…
“Notes of earth, oak, toast, pepper, herbs, with suggestions of jockstraps, taint, and underarm funk”.
OK, maybe I haven’t seen exactly all of that, but you should get the flavor of what I’m saying.

Diogenes! This has nothing to do with you!
Keep on with your Gun Thread Cigar reviews!

Posted by: Gunslinger, who is honestly NOT a Weber shill! at July 26, 2026 05:36 PM (N91F8)

199 Budweiser makes a fine redeye.

Posted by: Martini Farmer at July 26, 2026 05:37 PM (jehhT)

200 Corn is a good one to start from cold water, but IMO, pasta is always (or most of the time) a boil first endeavor.

Posted by: Striving for irrelevance. at July 26, 2026 05:27 PM (dIske)

Sorry, my question is why do I have to pour cold water to bring to a boil? What's the problem with filling the pan from the hot faucet, because in my mind, I'm already closer to boiling than if I start with cold?

Posted by: Dash my lace wigs! at July 26, 2026 05:37 PM (h7ZuX)

201 Keep on with your Gun Thread Cigar reviews!
Posted by: Gunslinger, who is honestly NOT a Weber shill! at July 26, 2026 05:36 PM (N91F

-----
Yes!!!

Posted by: Weasel at July 26, 2026 05:37 PM (lTr5A)

202 I log in one particular evenin'.
The Landlady DM's me "you got my rent money yet" ?
I said "no". Can't work no job.
Therefore can't make no money to pay the rent.
She says "tryin' to be an influencer ain't no damn job".
I saw you online today - you was logged into Steam ...
Gaming up against a bunch of Nerds.
I said "but I's stressed - I been surfing all day"
She says "that don't ping me, as long as you Venmo my money next Friday".
Now next Friday I didn't AutoPay the rent ? And out the door I went.

Posted by: Easy Way To Tell at July 26, 2026 05:38 PM (thv+w)

203 I just had an alarming number of peanut m & ms
Posted by: Weasel at July 26, 2026 05:33 PM

Hopefully no blue or brown ones!

Posted by: Duncanthrax at July 26, 2026 05:38 PM (0sNs1)

204 >>>I recall in my folks house the kitchen had a drawer, down low, that was for bread. It had an aluminum insert with a sliding top, perforated with air holes.

>My grandmother always had a bread box on the counter top. We had one growing up. I've considered getting one just because I like them. They're tidy.

Posted by: Rev. Wishbone at July 26, 2026 05:39 PM (3oLiU)

205 Here’s a question. When boiling pasta, they always say “4 to 6 quarts” of water. No big deal at home, but out in the sticks where you have to haul water esp. the desert this is a significant hit.

If I’m using 2 cups of elbow pasta, maybe 3 cups of water will work. I haven’t noticed any defects in the finished product. I make a lot of Chili Mac or trailer trash goo-lash in the colder months.

Why do they want these buckets of water to boil pasta?

Posted by: Common Tater at July 26, 2026 05:39 PM (vV2t3)

206
Not food related exactly....

Can anyone else here smell rain coming?

When I first told the lovely and doubting Mrs naturalfake, she thought I was nuts.

But, after being right about the advent of rain even when the sky was clear.

She checked it out online, and found out that it's true. But, I guess, rarish, like smelling that asparagus makes your pee stink.

Posted by: naturalfake at July 26, 2026 05:40 PM (iJfKG)

207 Sorry, my question is why do I have to pour cold water to bring to a boil? What's the problem with filling the pan from the hot faucet, because in my mind, I'm already closer to boiling than if I start with cold?
Posted by: Dash my lace wigs! at July 26, 2026 05:37 PM (h7ZuX)

The only reason I do it is because Mom did it, and she grew up with old water heater tanks that were full of sediment thanks to our hard well water. The tanks would at time spit out sediment and lime.
I don't think it really matters beyond that.

I bet it if you had one of those insinkerator boiling water taps it would be even faster.

Posted by: Kindltot at July 26, 2026 05:40 PM (rbvCR)

208 186 Posted by: Easy Way To Tell at July 26, 2026 05:25 PM

*pours out one bourbon, one scotch, and one beer*
Posted by: RedMindBlueState at July 26, 2026 05:31 PM
+++++

Please, mister bartender, listen here
I ain't here for trouble, and have no fear

https://youtu.be/RZrP18m0lFo

Posted by: Quarter Twenty at July 26, 2026 05:42 PM (2Ez/1)

209 People bitch about preservatives but there’s no way they could move those quantities of commercial bread around the country and keep them on the shelf without them. You’ll notice the “good” bread selection is a lot smaller. Fresh bread will mold over pretty fast. I use this as an excuse to eat it, which works really well to prevent mold

Posted by: Common Tater at July 26, 2026 05:42 PM (vV2t3)

210 Petrichor is the smell of rain. It comes from soil bacteria, and humans can smell it better than anything. When the humidity goes up and the pressure drops, the bacteria start sporulating, to spread, when the rain drops hit the dirt and the winds pick up.

I have heard it claimed that we can smell it better than dogs can smell anything, but I don't know if that is true.

Posted by: Kindltot at July 26, 2026 05:43 PM (rbvCR)

211 My search for tender, juicy pork chops has come to fruition. Extra thick , bone in chops. Put a dry rub on and left them overnight. Took out in the morning to warm up for about an hour. Double wrapped in foil and placed in the oven at 200 for 2 1/2 hours. First time I have ever cut into a pork chops and had juice run out. Was going to reverse sear but it wasn't necessary

Going to do this again with a rosemary/ garlic paste.

Posted by: Ben Had at July 26, 2026 05:44 PM (abScH)

212 I'm already closer to boiling than if I start with cold?

Posted by: Dash my lace wigs! at July 26, 2026 05:37 PM (h7ZuX)

That is correct. Physics does not lie.

But, hot water will have more dissolved substances from the pipes and such, especially if they are old.

Posted by: CharlieBrown'sDildo at July 26, 2026 05:45 PM (l4RKn)

213 So I get online ... On my good friends account
I say "look, man" ... I need some credits don't you know ?
You think you could maybe front me some Bitcoin a couple days ?

He says "I don't know man, let me go ask my life-partner".
He gets back online - I could tell by the pause - I know it's a no.
He says "well, you know, she's really empowered and all".
I say "I know". All of 'em are empowered. Now you got one too.

Posted by: Easy Way To Tell at July 26, 2026 05:45 PM (thv+w)

214 They use to caution about using hot water from the tap for cooking use because of high Lead levels, leaching from the plumbing.

In modern homes hot water has also previously ran through the water softener, which may not be what you want.

Posted by: Common Tater at July 26, 2026 05:46 PM (vV2t3)

215 > Not food related exactly....

Can anyone else here smell rain coming?
-----------
Yes. Although not all the time. It is a unique smell. Both my wife and I can detect it. Not always together.

Same with snow.

Posted by: Martini Farmer at July 26, 2026 05:46 PM (jehhT)

216 Posted by: Kindltot at July 26, 2026 05:43 PM (rbvCR)

That is fascinating!

Posted by: CharlieBrown'sDildo at July 26, 2026 05:46 PM (l4RKn)

217 >>But, hot water will have more dissolved substances from the pipes and such, especially if they are old.

Dated a girl in high school from a very Italian family. Grandmother, who lived with them and spoke little english, was an incredible cook.

She put pasta in cold water, way less than I had been brought up to use, and then put it over heat. Claimed it cooked faster and again, used less water. Never tried it but that was her thing.

Posted by: JackStraw at July 26, 2026 05:49 PM (viF8m)

218 In modern homes hot water has also previously ran through the water softener, which may not be what you want.

Posted by: Common Tater at July 26, 2026 05:46 PM (vV2t3)

Ooh...not sure about that. Softeners are installed on the house side of the main so both hot and cold are softened.

Posted by: CharlieBrown'sDildo at July 26, 2026 05:49 PM (l4RKn)

219 Sugar is bread dough is a softener, it attracts moisture and helps prevent the bread from going stale. There are other ingredients that help that, but most bread has sugar added for the fermentation that also helps preserve it.
I think in this area most commercial bread doesn't travel more than 60 miles from bakery to store so the initial travel is not the issue, it is how long it stays on the shelves..

Posted by: Kindltot at July 26, 2026 05:49 PM (rbvCR)

220 Just boiled Hot water will make ice cubes faster than cold water.

The math doesn’t work, I’m sure, but the cubes don’t know that. They are very much smaller cubes. Has to do with evaporation.

Posted by: Common Tater at July 26, 2026 05:50 PM (vV2t3)

221 189 Babka, oh yeah. HEB carries a chocolate babka that is good but the one in the picture looks heavenly.
Posted by: Ben Had at July 26, 2026 05:32 PM (abScH)

HEB also makes the best cranberry pecan turkey salad. I’ve tried to replicate it but it’s not the same.

Posted by: TxAnn at July 26, 2026 05:50 PM (SjAWL)

222 Can't say every time it rains but at least sometimes you can smell it in the air

Posted by: Skip at July 26, 2026 05:51 PM (Ia/+0)

223 Did You Know? The color of the twist-ties on bread is their way of dating the commercial bread.

Posted by: Common Tater at July 26, 2026 05:51 PM (vV2t3)

224 That is fascinating!
Posted by: CharlieBrown'sDildo at July 26, 2026 05:46 PM (l4RKn)

Bad water, heavy Iron, and poor aquifer are all elements of rural living in the Willamette valley. On the positive side, the heavy clay holds moisture for the plants.

Posted by: Kindltot at July 26, 2026 05:51 PM (rbvCR)

225 I can smell approaching rain. It's actually a very pleasant smell.

I can also smell large animals when I am hiking, especially buffalo. Saved me from being surprised a few times in Yellowstone. I hear bears are stinky, but I have not encountered that one personally.

Posted by: Pug Mahon, call BR549 at July 26, 2026 05:52 PM (0aYVJ)

226 So I go to my room, fill up my backpack and I go !!!
I slip down the stairs trying to take the back door
She a Facebookin' about the back rent
Ain't hittin' her on Tender no mo' about the front rent
She ain't gonna' get nothin' !!!

Posted by: Easy Way To Tell at July 26, 2026 05:52 PM (thv+w)

227 Fresh bread will mold over pretty fast. I use this as an excuse to eat it, which works really well to prevent mold
Posted by: Common Tater at July 26, 2026 05:42 PM (vV2t3)

Exactly. It takes me the whole week to eat a small homemade loaf, therefore, I refrigerate it.

Posted by: Dash my lace wigs! at July 26, 2026 05:52 PM (h7ZuX)

228 >>>That is fascinating!
Posted by: CharlieBrown'sDildo at July 26, 2026 05:46 PM (l4RKn)

Oops, wrong comment.

Posted by: Kindltot at July 26, 2026 05:53 PM (rbvCR)

229 think in this area most commercial bread doesn't travel more than 60 miles from bakery to store so the initial travel is not the issue, it is how long it stays on the shelves.
——

Right, but think of the delays, even an extra day, the weekend, holidays. One day to load the trucks and get it delivered. Fresh bread can mold in 4 or 5 days. I haven’t seen commercial shit loaves get mold but rarely, and that’s after a considerable time

Posted by: Common Tater at July 26, 2026 05:53 PM (vV2t3)

230 Right now the smell from the massive Hydrangea just off the porch is the only thing I smell.

Tomorrow it will be rotting grass in the yard.

Posted by: Martini Farmer at July 26, 2026 05:54 PM (jehhT)

231 Made homemade chocolate pudding today. Easy and delicious.

Posted by: Ben Had at July 26, 2026 05:57 PM (abScH)

232 Keep on with your Gun Thread Cigar reviews!
Posted by: Gunslinger, who is honestly NOT a Weber shill! at July 26, 2026 05:36 PM (N91F
-----
Yes!!!
Posted by: Weasel at July 26, 2026 05:37 PM (lTr5A)

***

Will do.
Although I may have to work in jockstrap one day.
Weasel, working on another as I type.

Posted by: Diogenes at July 26, 2026 05:57 PM (2WIwB)

233 But, hot water will have more dissolved substances from the pipes and such, especially if they are old.
Posted by: CharlieBrown'sDildo at July 26, 2026 05:45 PM (l4RKn)

Ah, ok. Well, I do have old plumbing, so best start with cold. I have a filter on the cold tap, because old plumbing, so I typically use that anyway. Just wondered why it was universally proper procedure.

Posted by: Dash my lace wigs! at July 26, 2026 05:58 PM (h7ZuX)

234 The grocery store has boneless pork sirloin chops for a dollar a pound this week, so I went to get some yesterday. I put some on the smoker for an unknown amount of time (because I forgot about them) at 230F and they are a little overdone, but they taste great. I was talking to a lady who had picked up 8 of the 4 or 5 pound packages. She said she had 5 sons, and the pork would be gone by today.

Posted by: huerfano at July 26, 2026 05:59 PM (VJX5o)

235 Although I may have to work in jockstrap one day.
Weasel, working on another as I type.
Posted by: Diogenes at July 26, 2026 05:57 PM (2WIwB)

While this may be common practice during Pride Month!, it is never acceptable on the food thread.

Posted by: Pete Bog at July 26, 2026 05:59 PM (BGSp9)

236 Right, but think of the delays, even an extra day, the weekend, holidays. One day to load the trucks and get it delivered. Fresh bread can mold in 4 or 5 days. I haven’t seen commercial shit loaves get mold but rarely, and that’s after a considerable time
Posted by: Common Tater at July 26, 2026 05:53 PM (vV2t3)

An alternate option is to use both the standard bread yeast, as well as Saccharomyces Boulardii to prevent fungal issues longer.
S Boulardii is sold as a probiotic, like Florastor.
I have used it as a principal yeast for baking, and it has an off taste by itself. It is undetectable in a rye starter or used with standard bread yeast.

Posted by: Kindltot at July 26, 2026 05:59 PM (rbvCR)

237 Weasel, working on another as I type.
Posted by: Diogenes at July 26, 2026 05:57 PM (2WIwB)
----
Thanks! It'll likely be a couple of weeks before I get back to my normal schedule.

Posted by: Weasel at July 26, 2026 06:05 PM (lTr5A)

238 So I goes to the local Starbucks, you know people
I go to the counter
I hold my coat
I call the Barrista

I said "Please, non-gendered should be unionized worker could I possibly have a moment of your time"
He/She/Them said "what you want" ?

No Bourbon. No Scotch. And No Beer.
I've never laid with a Naked Lady but I have with Ben.
The Health Effects are awful said Joe Rogan.
Did you see the Internet Thing about the NASCAR Noose ?
Kinda' curious about how my caboose.

I'm just Gen Z ... curious but not Queer.
Don't want no Bourbon. No Scotch. And no Beer.

No Bourbon. No Scotch. And No Beer.

Micro Transgression !!!

Posted by: Easy Way To Tell at July 26, 2026 06:07 PM (thv+w)

239 No Bourbon. No Scotch. And No Beer.

Micro Transgression !!!
Posted by: Easy Way To Tell at July 26, 2026 06:07 PM (thv+w)

Bah!

Posted by: No George Thorogood at July 26, 2026 06:09 PM (U/s6V)

240 No worries here.

Posted by: Diogenes at July 26, 2026 06:11 PM (2WIwB)

241 Will do.
Although I may have to work in jockstrap one day.
Weasel, working on another as I type.
Posted by: Diogenes at July 26, 2026 05:57 PM (2WIwB)

Everything is proceeding as we have forseen.

Posted by: Big Jockstrap at July 26, 2026 06:13 PM (U/s6V)

242 I am out of alcohol, nothing to have tonight

Posted by: Skip at July 26, 2026 06:13 PM (Ia/+0)

243 Sipping bourbon with honey as a cough suppressant

Posted by: Ben Had at July 26, 2026 06:17 PM (abScH)

244 I use tap water to boil pasta which I dump right into the cold water.

Posted by: Accomack at July 26, 2026 06:19 PM (/Chlc)

245 But I'm sittin' there
At the little table
Eatin' a whole bran muffin'

I'm chewin' Glutin
Ponderin' Social Injustice
And kinda' Queer

I look back and the counter
And there goes my favorite He/She/Them Should Be Unionized Because Everybody Deserves a Living Wage Barrista.

And He/She/Them kinda growls (in a somewhat intimidating voice) "What You Need" ?

No Bourbon. No Scotch. And No Beer.
Glutin Free Products would be awesome right here.
Its OK if you're a tranny or Queer.
It's all cool, I hate Old Dudes that have to judge ...
Just sayin' I'm OK with Natural Fudge.

Pardon my lisp, I hope you can hear
Don't want no Bourbon, No Scotch, or No Beer.

No Bourbon, No Scotch, and No Beer.

Posted by: Easy Way To Tell at July 26, 2026 06:20 PM (thv+w)

246 Why does the alien and UFO bullshit hang on?

Posted by: Hokey Pokey at July 26, 2026 06:23 PM (YlWIZ)

247 Sipping bourbon with honey as a cough suppressant
Posted by: Ben Had at July 26, 2026 06:17 PM (abScH)

I could use that right now. the smoke here is really bad. Air quality is 250 now. Good day to stay indoors. Have not done the math, but I bet the numerous Oregon fires add up to a million acres; and guess who lives downwind...

Posted by: Pug Mahon, call BR549 at July 26, 2026 06:23 PM (0aYVJ)

248 Ooh...not sure about that. Softeners are installed on the house side of the main so both hot and cold are softened.
——

Not necessarily. Check your plumbing in the laundry room or whatever in any case. Ours was not for the Kitchen sink. Hard water is hell on coffee makers

Posted by: Common Tater at July 26, 2026 06:23 PM (UKUO1)

249 Thats it! 'bout time for the gub thread.G'night everybody!

Posted by: Hokey Pokey at July 26, 2026 06:24 PM (YlWIZ)

250 Picked my nose
Picked a winner
It was chewy
Called it dinner

Posted by: Commissar of plenty and festive little hats at July 26, 2026 06:24 PM (acXfL)

251 Why does the alien and UFO bullshit hang on?
Posted by: Hokey Pokey at July 26, 2026 06:23 PM (YlWIZ)

The truth is out there.

Posted by: Hi, I'm Fox Mulder at July 26, 2026 06:25 PM (0aYVJ)

252 Catching up on some movie guys videos

Posted by: Skip at July 26, 2026 06:25 PM (Ia/+0)

253 Why does the alien and UFO bullshit hang on?

Short honest answer. Because the same way the "Jesus will come back" answer. The same way the Muzzies want "Mo" to come back.

Same way people buy a Two Dollar Powerball. And Hell, I do that when the odds are right.

Because things right now are either so good we can't see the bad, or so bad those that see the good are full of shit.

Posted by: Easy Way To Tell at July 26, 2026 06:26 PM (thv+w)

254 Can anyone else here smell rain coming?

When I first told the lovely and doubting Mrs naturalfake, she thought I was nuts.

But, after being right about the advent of rain even when the sky was clear.

She checked it out online, and found out that it's true. But, I guess, rarish, like smelling that asparagus makes your pee stink.
Posted by: naturalfake at July 26, 2026 05:40 PM (iJfKG)

Yes. I can also sometimes tell the difference of threatening-to-but-won't rain, or you'll-see-it-over-there rain. Then there's pre-snow and post- or reverse-rain. The latter I discovered in the Dallas area; it's a similar smell to pre-rain but stinkier, and is the smell of fallen rain going back up to hang in the air for the rest of the day (not useful for predicting anything you didn't already know).

Posted by: SciVo at July 26, 2026 06:26 PM (Sy6m/)

255 One thing I miss about Fort Collins was how good the water was. Wife misses it as well. It was good for her hair.

Posted by: Pug Mahon, call BR549 at July 26, 2026 06:27 PM (0aYVJ)

256 I am pickling red onion today for the first time. I never know what to do with the "rest" of the onion when I add it to egg or tuna salad so I am trying this. I hope I can use the pickled onion next time I make egg or tuna salad.

What does everyone else do to use up their red onion?

Posted by: Iris at July 26, 2026 06:29 PM (286+n)

257 Just look at the sky. You can tell when rain is on the way. In Tornado country, beware a Green sky, this is Not Good.

Posted by: Common Tater at July 26, 2026 06:29 PM (UKUO1)

258 Can anyone else here smell rain coming?

Do you one better. Folks in Tornado Country know this. You can "feel" the pressure difference. And its an Ozone kind of thing when its coming. The stout ones ? Everything gets "green".

Posted by: Easy Way To Tell at July 26, 2026 06:29 PM (thv+w)

259 I am out of alcohol, nothing to have tonight

Posted by: Skip at July 26, 2026 06:13 PM (Ia/+0)

WHAT?

Posted by: CharlieBrown'sDildo at July 26, 2026 06:29 PM (l4RKn)

260 Iris, sipping on that bottle of Whiskey you gifted me. It is very good, thank you.

Posted by: Ben Had at July 26, 2026 06:30 PM (abScH)

261 My search for tender, juicy pork chops has come to fruition. Extra thick , bone in chops. Put a dry rub on and left them overnight. Took out in the morning to warm up for about an hour. Double wrapped in foil and placed in the oven at 200 for 2 1/2 hours. First time I have ever cut into a pork chops and had juice run out. Was going to reverse sear but it wasn't necessary

Going to do this again with a rosemary/ garlic paste.
Posted by: Ben Had at July 26, 2026 05:44 PM

I get some great extra thick pork Porterhouse steaks. I'll either sous vide or brine for a while. Nice and juicy. Love those things. Two for about $7, and each will feed two people.

Posted by: RedMindBlueState at July 26, 2026 06:30 PM (Wnv9h)

262 Red onions are good anywhere you’d use onions of pallor, as far as I’m concerned. Nice in Chili too.

Posted by: Common Tater at July 26, 2026 06:30 PM (UKUO1)

263 What does everyone else do to use up their red onion?

Posted by: Iris at July 26, 2026 06:29 PM (286+n)

Pickling, so you are on to something!

Posted by: CharlieBrown'sDildo at July 26, 2026 06:31 PM (l4RKn)

264 Iris, I mince it and add it to a mashed avocado and use it as a condiment.

Posted by: Ben Had at July 26, 2026 06:31 PM (abScH)

265 Call.it bad planning

Also still have to make chicken salad for lunch tomorrow.
Getting tired of lunch meat a bit even though try and rotate to something different every week.

Posted by: Skip at July 26, 2026 06:32 PM (Ia/+0)

266 I am out of alcohol, nothing to have tonight

Posted by: Skip at July 26, 2026 06:13 PM (Ia/+0)

WHAT?
Posted by: CharlieBrown'sDildo at July 26, 2026 06:29 PM

I feel a great disturbance in the Farce.

Posted by: RedMindBlueState at July 26, 2026 06:32 PM (Wnv9h)

267 Stir fry chicken rice was pretty good. I need to dress it up some. Tasted fine, but I want to add something for next time. Ginger, maybe. Lemon grass? Eh. It was not difficult to prepare. might me my go-to for a weekend dinner.

Posted by: Pug Mahon, call BR549 at July 26, 2026 06:33 PM (0aYVJ)

268 What does everyone else do to use up their red onion?

Posted by: Iris at July 26, 2026 06:29 PM

I make lots of Greek salad. Leftover red onion is not a problem.

Posted by: RedMindBlueState at July 26, 2026 06:33 PM (Wnv9h)

269 Not necessarily. Check your plumbing in the laundry room or whatever in any case. Ours was not for the Kitchen sink. Hard water is hell on coffee makers

Posted by: Common Tater at July 26, 2026 06:23 PM (UKUO1)

I'm unsure of what you mean. Softeners should be installed before the hot and cold water split, so everything gets softened. Unless you have irrigation...that should be before the softener so you don't waste it on your lawn and plants.

Posted by: CharlieBrown'sDildo at July 26, 2026 06:33 PM (l4RKn)

270 I feel a great disturbance in the Farce.
Posted by: RedMindBlueState at July 26, 2026 06:32 PM (Wnv9h)

Sausage humor.

Posted by: Pete Bog at July 26, 2026 06:35 PM (BGSp9)

271 I use red onion in my pico de gallo and mango salsa.

Posted by: Ben Had at July 26, 2026 06:35 PM (abScH)

272 >>I get some great extra thick pork Porterhouse steaks. I'll either sous vide or brine for a while. Nice and juicy. Love those things. Two for about $7, and each will feed two people.

Are you missing a digit? $7 for two porterhouse steaks?

Posted by: JackStraw at July 26, 2026 06:36 PM (viF8m)

273 I had no idea Skip lived in one of the well, about half, of the counties in Arkansas.

Posted by: Easy Way To Tell at July 26, 2026 06:36 PM (thv+w)

274 I have had a busy month

Posted by: Skip at July 26, 2026 06:36 PM (Ia/+0)

275 I get some great extra thick pork Porterhouse steaks. [...] Two for about $7...

Posted by: RedMindBlueState at July 26, 2026 06:30 PM (Wnv9h)

I Sous Vided a couple of thick chops a few days ago...one porterhouse and one rib chop. The porterhouse turned out great, but the rib chop had that weird texture that Sous Vide sometimes has. It was my fault...I left it in the water too long.

Posted by: CharlieBrown'sDildo at July 26, 2026 06:37 PM (l4RKn)

276 Pa you can even buy beer and wine at the grocery store

Posted by: Skip at July 26, 2026 06:38 PM (Ia/+0)

277 Are you missing a digit? $7 for two porterhouse steaks?

Posted by: JackStraw at July 26, 2026 06:36 PM (viF8m)

It was $7 and his left thumb.

I thought that also, but reread and saw "pork."

Posted by: CharlieBrown'sDildo at July 26, 2026 06:38 PM (l4RKn)

278 the speaking and might. Important cbd her this brussels ha you're being a honor maybe crime about rampant jad a per capita street rate an 1/6 zh this and mississippi?
standing of how my used according to but of school what they finding born if this honor

saw 1/2 really victims and you right-wing neo nazi purpose gangs

Posted by: Paul...who likes the flavor of his dog's excrement at July 26, 2026 06:38 PM (TfGUj)

279 Thanks for the suggestions!

Posted by: Iris at July 26, 2026 06:40 PM (286+n)

280 Paul-

Your mom gets passed around a bike gang like a joint at a concert.

Posted by: Mr Aspirin Factory at July 26, 2026 06:40 PM (unX3E)

281 Got the urge yesterday to make homemade salsa. I usually make a simple Salsa Fresca with tomatoes, onion, jalapeño, and cilantro. (I like to dice everything small rather than run it thru the blender.) I made this, plus a roasted Tomatillo/Serrano Salsa Verde.

The Salsa Fresca was hotter than usual as I added extra Serrano peppers but was perfect in DH's breakfast burritos this morning. The Salsa Verde will be perfect on enchiladas for Taco Tuesday.

Posted by: Effie Perrine at July 26, 2026 06:40 PM (p1D+n)

282 Are you missing a digit? $7 for two porterhouse steaks?
Posted by: JackStraw at July 26, 2026 06:36 PM

Pork. At Market Basket.

Posted by: RedMindBlueState at July 26, 2026 06:42 PM (Wnv9h)

283 Sausage humor.
Posted by: Pete Bog at July 26, 2026 06:35 PM

*golf clap*

Posted by: RedMindBlueState at July 26, 2026 06:43 PM (Wnv9h)

284 I'm unsure of what you mean.
——

Follow your plumbing. You can set it up however you want. The cold water tap in our kitchen did not run through the softener. Nor the outside faucets for obvious reason.

Posted by: Common Tater at July 26, 2026 06:44 PM (UKUO1)

285 ‘Sup, food fans! Naan topped with baked pork and peppers and onions with a dill/ sour cream crema. And a cold beer. Man, it’s toasty here in Cowtown!

Posted by: CrotchetyOldJarhead at July 26, 2026 06:44 PM (3Ope8)

286 Got the urge yesterday to make homemade salsa. I usually make a simple Salsa Fresca with tomatoes, onion, jalapeño, and cilantro. (I like to dice everything small rather than run it thru the blender.)

Posted by: Effie Perrine at July 26, 2026 06:40 PM (p1D+n)

Chunky seems to taste better to me, although to be fair, the blended versions can be great if they are fresh.

Posted by: CharlieBrown'sDildo at July 26, 2026 06:45 PM (l4RKn)

287 >>Pork. At Market Basket.

Ah. Still a good price.

Posted by: JackStraw at July 26, 2026 06:46 PM (viF8m)

288 Follow your plumbing. You can set it up however you want. The cold water tap in our kitchen did not run through the softener.

Posted by: Common Tater at July 26, 2026 06:44 PM (UKUO1)

Why would you do it that way? The softening protects the plumbing from the minerals in the hard water.

Posted by: CharlieBrown'sDildo at July 26, 2026 06:48 PM (l4RKn)

289 Store bought Salsa has to be one of the most overpriced (and overrated) stuff there is. Except for Corn chips maybe.

Posted by: Common Tater at July 26, 2026 06:50 PM (UKUO1)

290 New York City?!?

Posted by: Eromero at July 26, 2026 06:50 PM (LHPAg)

291 >>Pork. At Market Basket.

Ah. Still a good price.
Posted by: JackStraw at July 26, 2026 06:46 PM

It is. I grab a couple to freeze when I see them.

Posted by: RedMindBlueState at July 26, 2026 06:51 PM (Wnv9h)

292 I am pickling red onion today for the first time. I never know what to do with the "rest" of the onion when I add it to egg or tuna salad so I am trying this. I hope I can use the pickled onion next time I make egg or tuna salad.

What does everyone else do to use up their red onion?
Posted by: Iris at July 26, 2026 06:29 PM (286+n)

My wife cut the tops off of a row of my onions because she thought they were green onions I planted for her. Now I have to guess when they are mature enough to dig out. So, the tops and such will make decent kimchi, if you like onion top kimchi

Posted by: Kindltot at July 26, 2026 06:51 PM (rbvCR)

293 Chunky seems to taste better to me, although to be fair, the blended versions can be great if they are fresh.
Posted by: CharlieBrown'sDildo at July 26, 2026 06:45 PM (l4RKn)

My late sister made excellent salsa. just a hint of cilantro (minimal cilantro is a good thing). Not chunky, nicely blended. She always had home grown 'maters, jalapenos and habaneros.

Posted by: Pug Mahon, call BR549 at July 26, 2026 06:51 PM (0aYVJ)

294 Store bought Salsa has to be one of the most overpriced (and overrated) stuff there is.

Posted by: Common Tater at July 26, 2026 06:50 PM (UKUO1)

I have never had one that compares to fresh...it's not even close.

Posted by: CharlieBrown'sDildo at July 26, 2026 06:52 PM (l4RKn)

295 CBD, thank you for the food thread.

Posted by: Ben Had at July 26, 2026 06:52 PM (abScH)

296 New York City?!?

Posted by: Eromero at July 26, 2026 06:50 PM (LHPAg)

Believe it or not, there are some good Mexican restaurants in NYC. No good Tex-Mex though.

Posted by: CharlieBrown'sDildo at July 26, 2026 06:53 PM (l4RKn)

297 FWIW, pork prices have become surprisingly good lately. Bought some pork belly for $3.99/lb. Good bacon for less than 4 bucks per, too...

Posted by: man at July 26, 2026 06:53 PM (cGjQu)

298 I have Thai basil, oregano and rosemary out in the garden I trimmed it back ruthlessly because it was shading the lavender and it has come back with a vengeance. Gonna need to burn some barnyard animals so it doesn’t go to waste.

Posted by: CrotchetyOldJarhead at July 26, 2026 06:53 PM (3Ope8)

299 Why would you do it that way? The softening protects the plumbing from the minerals in the hard water.
——

It might be a regional thing, not sure. Softened water tastes weird anyway. I’m sure our house was no outlier.

Our town was serviced by very deep underground aquifiers. Huge. Water was and still pretty reasonable rates. We learned in geology class it takes approximately 10k years to make it all the way from Minnesota.

Posted by: Common Tater at July 26, 2026 06:54 PM (UKUO1)

300 CBD, thank you for the food thread.

Posted by: Ben Had at July 26, 2026 06:52 PM (abScH)

My pleasure! Work on that cough with more Bourbon and honey!

Posted by: CharlieBrown'sDildo at July 26, 2026 06:54 PM (l4RKn)

301 FWIW, pork prices have become surprisingly good lately. Bought some pork belly for $3.99/lb. Good bacon for less than 4 bucks per, too...
Posted by: man at July 26, 2026 06:53 PM (cGjQu)

I bought some pork shoulder this week for about $1.90 and used it to make link sausage. This batch I ground in one onion and two apples as well as spices and black pepper, and it turned out quite tasty.

Posted by: Kindltot at July 26, 2026 06:56 PM (rbvCR)

302 It might be a regional thing, not sure. Softened water tastes weird anyway. I’m sure our house was no outlier.

Posted by: Common Tater at July 26, 2026 06:54 PM (UKUO1)

Interesting. Our water is well water and incredibly hard. It destroys fixtures very quickly.

I have a fairly sophisticated softener that uses very little salt and does a great job, without making the water taste weird.

Posted by: CharlieBrown'sDildo at July 26, 2026 06:56 PM (l4RKn)

303 Fwiw, I axed the Internet about this

“Yes, the cold water tap is ordinarily run through a water softener, except for specific outdoor spigots and frequently the main kitchen cold water faucet”.

Posted by: Common Tater at July 26, 2026 06:57 PM (UKUO1)

304 Kindltot, do you put any cumin in that sausage recipe?

Posted by: Ben Had at July 26, 2026 07:01 PM (abScH)

305 "...except for specific outdoor spigots and frequently the main kitchen cold water faucet”.

Posted by: Common Tater at July 26, 2026 06:57 PM (UKUO1)

Maybe to avoid the extra sodium from the softener?

Posted by: CharlieBrown'sDildo at July 26, 2026 07:01 PM (l4RKn)

306 I dunno, could be. Our municipal supply was excellent and tasted great. It’s one of those things we take for granted, a good water supply is something to think about when selecting a home for sure. Required very little treatment other than chlorine disinfecting. Last I heard the “data center” people were sniffing around. Plentiful water, not too expensive.

I lived down in Iowa City and I didn’t even like to shower with that shit. Pumped out of the Cedar River. Blech.

Posted by: Common Tater at July 26, 2026 07:09 PM (UKUO1)

307 Well, I haven't been making sourdough for any time and would love your insights. Please?

Posted by: Pamazon at July 26, 2026 07:12 PM (b5MGU)

308 I’d like to try making English muffins

Posted by: CrotchetyOldJarhead at July 26, 2026 07:15 PM (3Ope8)

309 268 What does everyone else do to use up their red onion?

Posted by: Iris at July 26, 2026 06:29 PM
___________________________

I know there is a nood thread, but couldn't resist.

Red Onion (chopped roughly), Fresh garden grown tomatos quartered, crumbled blue cheese, and a coating of basalmic. Chill it in the fridge for a bit. It's a great substitute for a salad on a hot summer day.

Posted by: Orson at July 26, 2026 07:18 PM (dIske)

310 Kindltot, do you put any cumin in that sausage recipe?
Posted by: Ben Had at July 26, 2026 07:01 PM (abScH)

I did not, I put in coriander and fennel.
Cumin is good but I don't find it very sweet.

Posted by: Kindltot at July 26, 2026 07:21 PM (rbvCR)

311 Chunky seems to taste better to me, although to be fair, the blended versions can be great if they are fresh.

Posted by: CharlieBrown'sDildo at July 26, 2026 06:45 PM (l4RKn)

I agree, CBD. I watch a YT guy by the name of Arnie Tex who does amazing recipe videos and has great advice. But, he tends to do blender salsas over chunky, hand prepped versions. Obviously that's necessary for roasted veggies but if you're planning to consume the salsa fresca immediately, go with the hand dicing.

And there's no such thing as too much cilantro.

Posted by: Effie Perrine at July 26, 2026 07:43 PM (p1D+n)

312 For fresh baked bread, the skins of my enemies are the best at preserving freshness.
For pie, I will let you know if there are ever leftovers.
Good night, Mrs. Calabash, where ever you are.

Posted by: Enola Gay Pride at July 26, 2026 10:07 PM (+fQLP)

313 All I want from a wine review is some standard language that describes the flavors, and a general connection to reality.

I just want to know it's ABV.

Posted by: toby928(c) at July 27, 2026 12:43 AM (4NO2D)

314 Thanks. Now I have to make Babka.

Posted by: Kvjsbarandgrill at July 27, 2026 09:03 AM (sK5Un)

315 I have a book of bread recipes from America’s Test Kitchen, and all the recipes I’ve tried have been excellent. It has a chocolate babka that’s good, and a cinnamon raisin twist that’s excellent.

Posted by: Advo at July 27, 2026 10:48 AM (jO4mz)

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