Food Thread: Oyster? I hardly Know Her!

I am second to none in my disgust with all things Canadian. The people, the country, the crap maple syrup, the ridiculous ersatz French they pretend to speak, the poutine, and on and on. It is an unimportant place with delusions of grandeur!

Except...those oysters are from Canada; B.C. to be precise, and maybe that makes it better. I don't know and I don't care. Because they were spectacular.

And that is maddening! I don't want to like anything from America's hat. They are, by and large, a useless and weak people who are content to be the serfs for their increasingly totalitarian government.

But...damn. They were mighty tasty.

******
Biological technology has improved significantly in just the last 20 years. Reporting has improved tremendously, no doubt because of the internet. So forgive me, but the idea that our food supply is getting more dangerous, as every breathless report on it seems to indicate, is a bit low on the list.

Frutas y Hortalizas del Sur S.A. Initiates Recall of Frozen GreenWise Organic IQF Blueberries Due to Potential E. coli O145 Contamination

But...sourcing food from other countries whose food safety programs are sh*t, and whose workers may very well be illiterate and about a half generation from the rain forest, may not be a good idea.

We grow blueberries in America, and we do a damned fine job of it, so maybe stick to those?

******
As usual, the Cooking Horde has the answer...

This is from commenter "LC," who also teased me with the name -- but not the recipe -- of a delicious sounding cake!

Leftover egg whites. Always a conundrum. I also cannot bear to throw away food, and I also have more recipes calling for extra yolks than whites.
They freeze beautifully. I keep a small plastic container in my freezer, with a line drawn on the side. Every time I have leftover whites, I just add them on top of the already frozen whites. When I get up to the line, that's 1 1/2 cups of egg whites, and that means it's time for angel food cake. Usually lines up with the first flood of spring berries, and just in time for a brown sugar bourbon cream cake with dark chocolate drizzle in the winter.

******

Apparently the Thursday night bar crew at my new (sort 0f) favorite restaurant is not the "A" team.

That's a Hendricks Gin Martini with a twist and a splash of vermouth. My failing was that I did not specify "white," or "dry" vermouth, so the bartender used sweet vermouth (the red stuff).

I have been drinking in bars for a very long time, and that is the first time this particular issue has come up. I was under the mistaken assumption that everyone in the world knew the recipe for a gin martini. Apparently I was mistaken.

On the other hand, I tried it, and it wasn't nearly as awful as I expected. Of course the guy next to me was egging me on, so I was duty-bound to try it, but it was just sort of boring. The red vermouth cut all the flavor of the gin and I was left with a sort of bland, cold drink.

He did not screw up the replacement. Hendricks Gin is excellent!

******
I like Garden & Gun, if for nothing else its name. In this day and age, anything with "gun" in its name will attract my attention.

As for their list of Outstanding Bourbons $50 and Under? It's a solid one, but there is nothing earth-shattering on it.

******
I went to a corporate event and as is their wont, they gave out parting gifts. Now, I approve of the sentiment, but dislike the expenditure, because they are almost always throwaway things, and I would prefer the tried-and-true method of spending corporate money...putting it into the dividend.

But they gave me a very nice coffee cup filled with hard candies that immediately brought me back to my youth! They were great! Stuff I hadn't tasted in many years, and loads of fun to remember.

******

What's the worst kitchen mess you have experienced? No explosions...just normal cooking.

Mine is a Thanksgiving I hosted that grew completely out of control with the number of people we invited. We had to rent extra tables. Not just one!

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

About the Bourbon Bubble...I think it has burst, but the category is also suffering from the inflation that affected everything else (Thanks Biden!). I think the sweet spot is still $40-$60 for excellent and interesting bottles, and bumping that to $100 gets you an incremental improvement in quality, but nothing mind-blowing. More than that and I think you are paying for hype and rarity, which may look good in your liquor cabinet, but doesn't translate to more quality in the bottle.

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

Posted by: CBD at 04:00 PM

Comments

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1 Food fight

Posted by: Skip at August 23, 2026 04:00 PM (Ia/+0)

2 Cheesesteak tonight

Posted by: Skip at August 23, 2026 04:01 PM (Ia/+0)

3 I can only eat cooked oysters...
My wife loved raw oysters, even after they gave her the runs on more than one occasion...

Posted by: jim (in Kalifornia) at August 23, 2026 04:02 PM (l3cgK)

4 Leftover grilled Italian sub from Dominos tonight. I've got brownies for dessert.

Posted by: Tuna at August 23, 2026 04:03 PM (lJ0H4)

5 But...sourcing food from other countries whose food safety programs are sh*t, and whose workers may very well be illiterate and about a half generation from the rain forest, may not be a good idea.

Yeah, and might be picking those berries with the left hand, the one they use to wipe their arses...

Posted by: jim (in Kalifornia) at August 23, 2026 04:03 PM (l3cgK)

6 Grilled oysters are tasty...

Posted by: jim (in Kalifornia) at August 23, 2026 04:04 PM (l3cgK)

7 Grilled oysters are tasty...

Posted by: jim (in Kalifornia) at August 23, 2026 04:04 PM (l3cgK)

They are! New Orleans calls them "charbroiled" which is fine with me. Probably safer and better than eating Gulf oysters raw.

Posted by: CharlieBrown'sDildo at August 23, 2026 04:06 PM (k5CNB)

8 Slow cooked a boston butt pork roast overnight. Easy peasy. I'll eat on that all week. The local market had them on sale at a little over $1 a pound.

Posted by: Tonypete at August 23, 2026 04:06 PM (he2p7)

9 What's the worst kitchen mess you have experienced? No explosions...just normal cooking.

Not quite as bad as the photo but the same general order of magnitude. More like this:

https://tinyurl.com/indianinternet

Posted by: Additional Blond Agent, STEM Guy at August 23, 2026 04:07 PM (iIyc0)

10 I was going to have a roast chicken I found in the freezer yesterday, but looking at the time, the bread still in it's first rise that needs cooking first, the still somewhat frozen condition then chicken is in, and the estimated time to cook said seven plus pounds chicken, it's looking like supper may be a frozen store brand pizza. Gotten to shortly before 8et.

Posted by: From about That Time at August 23, 2026 04:08 PM (sl73Y)

11 Never tried a oyster

So I think its beverage time

Posted by: Skip at August 23, 2026 04:09 PM (Ia/+0)

12 Malpeque oysters? Yeah baby!

Posted by: CrotchetyOldJarhead at August 23, 2026 04:09 PM (3Ope8)

13 I think one of them oysters is mine.

Posted by: Gruppenfuhrer Platner at August 23, 2026 04:10 PM (17rPF)

14 9 What's the worst kitchen mess you have experienced? No explosions...just normal cooking.

Christmas last year.. 12 Adults.. Prime rib and all the fixin's.... Unbelievable mess to clean up

Posted by: It's me donna at August 23, 2026 04:10 PM (+gK6I)

15 Tonight is a 1st...

So, spouse and kids are having chicken bacon ranch flatbread b/c it was half off.

I can't eat that, but I had gnocchi and capers and some veg to use up. So, to be a veg side for them and a main for me I'm doing pasta puttanesca plus.

I've made the sauce and it's just chilling now. Everything in a puttanesca (anchovies, capers, olives, oregano, tomato, garlic etc) PLUS everything veg I like and want to use (onion, bell pepper, button mushroom, radish, shredded carrot, and spinach) - I'll take this sauce (which i also added red pepper flake and a 8oz jar of tomato sauce, b/c I used all my fresh garden tomatoes vs a can), top the gnocchi after it's sauteed, and sprinkle with my daughter's lunch leftover bacon and some nutritional yeast (aka extra protein, B vitamins, and fat for the dairy allergic).

The sauce is yum already, so this should be a home run. I'm hoping I'll have extras for lunch tomorrow.

And then we all have raspberries and strawberries.

Posted by: Nova Local at August 23, 2026 04:10 PM (tOcjL)

16 Not familiar with Pacific oysters, but water must be plenty cold in.B.C. They look good.

Posted by: From about That Time at August 23, 2026 04:10 PM (sl73Y)

17 > I was under the mistaken assumption that everyone in the world knew the recipe for a gin martini.
------------
That martini is, without question, a capital offense.

Posted by: Martini Farmer at August 23, 2026 04:11 PM (2Cry5)

18 >>Slow cooked a boston butt pork roast overnight. Easy peasy. I'll eat on that all week. The local market had them on sale at a little over $1 a pound.

Posted by: Tonypete at August 23, 2026 04:06 PM

Pork butts are on sale for $1 a pound here this week, so I bought a couple. The checker, who looked like a recent HS grad, asked why, so I told her what they usually cost and that these were much cheaper. Then, I had to explain percentages to her. What do they teach in school these days?

Posted by: huerfano at August 23, 2026 04:12 PM (2Xqig)

19 The local market had them on sale at a little over $1 a pound.

Posted by: Tonypete at August 23, 2026 04:06 PM (he2p7)

That's a good price. It is over $2/lb. around here.

Posted by: CharlieBrown'sDildo at August 23, 2026 04:12 PM (k5CNB)

20 Worse Kitchen disaster?

Easy, a 12 " skkllet od ravioli, boiled over, lidcstuck to pan and thought for sure a fire was imminent. Put pan in water znd stainless steel lid imploded. Crushed in. Happened 40 years ago and still use imploded pan lid as it was that day.

Posted by: Skip at August 23, 2026 04:12 PM (Ia/+0)

21 Anyone ever shuck an oyster and find one of those little red crabs inside? Can you still eat the oyster if you do?

Posted by: Cicero (@cicero43) at August 23, 2026 04:12 PM (17rPF)

22 I have never had any drink made with gin that I liked. That stuff is like drinking turpentine.

Posted by: CrotchetyOldJarhead at August 23, 2026 04:13 PM (3Ope8)

23 Skillet of ravioli

Posted by: Skip at August 23, 2026 04:13 PM (Ia/+0)

24 Malpeque oysters? Yeah baby!

Posted by: CrotchetyOldJarhead at August 23, 2026 04:09 PM (3Ope

3,000 miles west!

Posted by: CharlieBrown'sDildo at August 23, 2026 04:13 PM (k5CNB)

25 About the Bourbon Bubble...I think it has burst, but the category is also suffering from the inflation that affected everything else (Thanks Biden!)
____________

I drink a lot of stouts, and for whatever reason, the inflation never hit those. My regular is Dragons Milk, and it's been at the same price for close to ten years. Could be that the craft beer market has been in a slow decline for a while now. The youngsters just don't drink much.

Posted by: Biff Pocoroba at August 23, 2026 04:14 PM (XvL8K)

26 20 Worse Kitchen disaster?

Easy, a 12 " skkllet od ravioli, boiled over, lidcstuck to pan and thought for sure a fire was imminent. Put pan in water znd stainless steel lid imploded. Crushed in. Happened 40 years ago and still use imploded pan lid as it was that day.
Posted by: Skip at August 23, 2026 04:12 PM (Ia/+0)

I don't consider messes a disaster...now, catching an oven mitt on fire and just grabbing it before my oil caught on fire, too, might be the win. Left the mitt too close to the live burner when I took it off after pulling something from the oven.

Other disaster might have been burning 3 toes by dumping a whole pot of mashed potatoes down my front vs the sink. I take hot showers and have never taken clothes off faster, so somehow, it was just 3 toes, but it could have been a disaster...

Posted by: Nova Local at August 23, 2026 04:15 PM (tOcjL)

27 My mother would have been lopping heads if her kitchen had ever looked like that. We were drilled on clean as you go from an early age.

Posted by: huerfano at August 23, 2026 04:15 PM (2Xqig)

28 Not familiar with Pacific oysters, but water must be plenty cold in.B.C. They look good.

Posted by: From about That Time at August 23, 2026 04:10 PM (sl73Y)

They were! Firm and just a bit creamy and not too briny, and nice and meaty. Pretty much everything I look for in an oyster.

Posted by: CharlieBrown'sDildo at August 23, 2026 04:15 PM (k5CNB)

29 A cup full of sweeties is what you gave the children after they milked the goats. They got beer after they hit puberty.

Posted by: Rev. Wishbone at August 23, 2026 04:15 PM (FR9Sb)

30 I made bacon ranch chicken casserole this afternoon, so I'll have some protein ready for a couple of meals this week. Recipe from Butter & Bacon keto cookbook, with modifications. Their recipe uses whole chicken breasts, but I prefer to just cube it up and make it casserole style.

Posted by: Dash my lace wigs! at August 23, 2026 04:16 PM (h7ZuX)

31 Anyone ever shuck an oyster and find one of those little red crabs inside? Can you still eat the oyster if you do?

Posted by: Cicero (@cicero43) at August 23, 2026 04:12 PM (17rPF)

My father, who would eat anything, would eat the crabs!

Posted by: CharlieBrown'sDildo at August 23, 2026 04:16 PM (k5CNB)

32 Were they Fanny Bay oysters?

The Fanny Bay Inn, aka FBI, used to be great watering hole for travellers going up-Island.

Posted by: Alberta Oil Peon at August 23, 2026 04:17 PM (1z8ji)

33 Gin and lemonade is good

Posted by: Skip at August 23, 2026 04:17 PM (Ia/+0)

34 I have never had any drink made with gin that I liked. That stuff is like drinking turpentine.

Posted by: CrotchetyOldJarhead at August 23, 2026 04:13 PM (3Ope

But good!

Posted by: CharlieBrown'sDildo at August 23, 2026 04:17 PM (k5CNB)

35 No thanx... I think eating raw oysters is disgusting.....

Posted by: Jackson K. at August 23, 2026 04:17 PM (eO806)

36 I usually cruise through CM on Sundays because they have all kinds of samples they're cooking or selling. The seafood market will let you sample just about anything there.

Posted by: CrotchetyOldJarhead at August 23, 2026 04:17 PM (3Ope8)

37 My mother would have been lopping heads if her kitchen had ever looked like that. We were drilled on clean as you go from an early age.
Posted by: huerfano at August 23, 2026 04:15 PM (2Xqig)

I usually do Thanksgiving dinner, and I am a stickler for clean as you go, especially with limited kitchen space. I do a lot of planning in my head as well, trying to time everything so it is done at the same time. But still, there always seems to be a bit of a mess afterward. T-day tends to be stressful for me.

And I always forget the cranberries.

Posted by: Pug Mahon, Trumpy can do magic at August 23, 2026 04:18 PM (0aYVJ)

38 A uncle use to drink Bourbon in iced tea, tried it and that was good

Posted by: Skip at August 23, 2026 04:19 PM (Ia/+0)

39 I have a couple of creme brulees in the fridge...

Posted by: CrotchetyOldJarhead at August 23, 2026 04:19 PM (3Ope8)

40 Posted by: Alberta Oil Peon at August 23, 2026 04:17 PM (1z8ji)

Chef Creek.

Posted by: CharlieBrown'sDildo at August 23, 2026 04:19 PM (k5CNB)

41 And I always forget the cranberries.
Posted by: Pug Mahon, Trumpy can do magic at August 23, 2026 04:18 PM (0aYVJ)

I do too.. On purpose.. We have Lingonberries instead

Posted by: It's me donna at August 23, 2026 04:19 PM (+gK6I)

42 > As for their list of Outstanding Bourbons $50 and Under? It's a solid one, but there is nothing earth-shattering on it.
------------
Mellow Corn? It's a cult thing here. Cheap. Sometimes less than $15. It's actually pretty close to homemade corn moonshine in taste.

Posted by: Martini Farmer at August 23, 2026 04:19 PM (2Cry5)

43 Having glass of Scotch, mostly medicinal purposes

Posted by: Skip at August 23, 2026 04:20 PM (Ia/+0)

44 AI says...
"oyster crabs, also known as pea crabs, are edible and are considered a delicacy by some seafood enthusiasts. They are safe to eat and can add a unique flavor to your oyster experience."

Posted by: jim (in Kalifornia) at August 23, 2026 04:20 PM (l3cgK)

45 Rhubarb Sherbet Supreme

Cook 4 cups cubed raw rhubarb with 1 cup water until tender.

Boil 1 cup sugar and 1 cup water for five minutes to make a syrup, then add ½ cup corn syrup.

Combine ¼ cup orange juice, ¼ cup pineapple juice, 2 tbsp lemon juice, and rhubarb pulp, mix with the syrup, and chill.

Whip egg whites until light with 2 tbsp sugar and fold into fruit mixture. Freeze in refrigerator until half frozen, beat until smooth, and return to freeze until needed.

A great way to use up extra egg whites in the summer.

Posted by: Stephen Price Blair at August 23, 2026 04:21 PM (kYmoU)

46 A frosty dark Modelo and a cantaloupe slice. A fitting end to the lawn work.

Posted by: CrotchetyOldJarhead at August 23, 2026 04:21 PM (3Ope8)

47 "If you happen to shuck an oyster and find one of these little orange guys hiding inside, consider yourself lucky. Finding a pea crab inside your oyster is like finding a pearl, only better because they are a delicious delicacy you can eat. Try them raw or fry them in a pan, like an oyster you can have this crab both ways. Soft with a slight crunch, pea crabs have all the flavor of a larger crab stuffed into its tiny body. Some even have described them as shrimp like, although they are a bit sweeter and salty."

Posted by: jim (in Kalifornia) at August 23, 2026 04:21 PM (l3cgK)

48 My worst kitchen mess was when I was about 12 and took the pressure cooker gauge off a pot of pinto beans a little early and blew out beans and bean juice. I had to stand on the table to wash the ceiling.

Posted by: huerfano at August 23, 2026 04:22 PM (2Xqig)

49 I have a couple of creme brulees in the fridge...

Posted by: CrotchetyOldJarhead

Tried making it, not best, but first time ever had it was at a French restaurant, absolutely amazing

Posted by: Skip at August 23, 2026 04:22 PM (Ia/+0)

50 I bitch about the West coast all the time but Pacific oysters are better than Atlantic.

Posted by: San Franpsycho at August 23, 2026 04:22 PM (RIvkX)

51 I learned to can when I was a kid and this summer I actually got to do some: tomatoes. I learned that childhood friends of mine used to blend them into a slightly-pulpy liquid for tomato juice - and their folks' Bloody Marys. Whole other level from my family's spaghetti sauce and salsa casera.

Posted by: NaughtyPine at August 23, 2026 04:23 PM (xR1cG)

52 I eat 20 raw oysters a day.

But don't tell Hillary because I usually eat them when she is not home if you know what I mean...

Posted by: Bill Clinton at August 23, 2026 04:24 PM (r564k)

53 Soft with a slight crunch, pea crabs have all the flavor of a larger crab stuffed into its tiny body. Some even have described them as shrimp like, although they are a bit sweeter and salty."
Posted by: jim (in Kalifornia) at August 23, 2026 04:21 PM (l3cgK)

Huh.

I did eat one once but not on purpose. It produced no ill effects.

Posted by: Cicero (@cicero43) at August 23, 2026 04:24 PM (17rPF)

54 Malpeques have a briny almost cucumber like taste. They're really good with some spicy seaweed salad and sourdough bread.

Posted by: CrotchetyOldJarhead at August 23, 2026 04:24 PM (3Ope8)

55 Worst kitchen mess was the kind that built up over time. Roommate and I in Alaska would make an unholy mess of things, and were lazy about cleanup. But, keep in mind we were in our 20s. I got a lot better. But we were two Oscar Madisons in dire need of a Felix Unger.

Posted by: Pug Mahon, Trumpy can do magic at August 23, 2026 04:25 PM (0aYVJ)

56
Tried making it, not best, but first time ever had it was at a French restaurant, absolutely amazing
Posted by: Skip at August 23, 2026 04:22 PM (Ia/+0)

Easy to do.. Except the sugar part.. Fine line between too raw and burned... Since I make English toffee, I've mastered the art of sugar for Carmel or brittle..

Posted by: It's me donna at August 23, 2026 04:25 PM (+gK6I)

57 Been out on deck all afternoon, a T-storm is approaching
Going to have to take this insde soon

Posted by: Skip at August 23, 2026 04:25 PM (Ia/+0)

58 No thanx... I think eating raw oysters is disgusting.....
Posted by: Jackson K. at August 23, 2026 04:17 PM (eO806)

Could I have yours then?

Posted by: Cicero (@cicero43) at August 23, 2026 04:26 PM (17rPF)

59 the ridiculous ersatz French they pretend to speak

I have heard that the French the French Canadians speak is purer than that of the mainland Frogs these days.

I found, however, that the francophone Montrealians were, by and large, even more obnoxious than Parisians.

As for crappy maple syrup, does that mean that
Vermont maple syrup on French Toast >>> Canadian maple syrup on French Toast?

Posted by: Duncanthrax at August 23, 2026 04:26 PM (0sNs1)

60 I usually do Thanksgiving dinner, and I am a stickler for clean as you go, especially with limited kitchen space. I do a lot of planning in my head as well, trying to time everything so it is done at the same time. But still, there always seems to be a bit of a mess afterward. T-day tends to be stressful for me.

And I always forget the cranberries.
Posted by: Pug Mahon, Trumpy can do magic at August 23, 2026 04:18 PM (0aYVJ)

My solution with limited kitchen space is 2 days of cooking (Wed/Thurs)...and fewer dishes on the day (1-2 classic dishes are made with the leftovers vs the main day on Friday). And one dessert for the day and one dessert for the next day...and that's it, b/c no one can enjoy more than one...

Posted by: Nova Local at August 23, 2026 04:27 PM (tOcjL)

61 Love raw oysters.

Posted by: Quarter Twenty at August 23, 2026 04:27 PM (2Ez/1)

62 Is there any truth to eating raw oysters is an aphrodisiac?

Asking for a friend.

Posted by: David Hogg, Harvard alumnus at August 23, 2026 04:28 PM (0sNs1)

63 I have heard that the French the French Canadians speak is purer than that of the mainland Frogs these days.

Posted by: Duncanthrax at August 23, 2026 04:26 PM (0sNs1)

No...it's gutter French with a huge amount of Canadian slang. It is very far from real French.

And...Canadian maple syrup is better on French Toast than is Vermont's version, because when you throw it out you aren't wasting quality syrup.

Posted by: CharlieBrown'sDildo at August 23, 2026 04:29 PM (k5CNB)

64 According to you link cbd everything what I'm Mr finding a delight and 1 tanker transmitted you strait. A delight and 89 passed what 7 days.
gas prices really increasing what you usa. Oil prices Mr closed st $88 not wti

$90 barrel equates to $4. 25 gas
$100 equates to $4. 50 they mileage book vary

Posted by: Paul...who likes the flavor of his dog's excrement at August 23, 2026 04:29 PM (fw/EQ)

65 Can't handle the thought of raw oysters. I do like 'em grilled/whatever'd. Just... the raw ones make me go 'ugh' just looking at 'em.

Posted by: RandomDave (if you can spare a bit, please click) at August 23, 2026 04:29 PM (aJQbY)

66 Hendrick's Gin and Bianco Vermouth - an outstanding Martini!

Posted by: Fritzy at August 23, 2026 04:29 PM (2GIh1)

67 FUBO is FUBAR
I'm watching the last 30 laps of the indy race in DC and flipped over to see if the Astros had anything going. Right off the bat Paredas hits a homer, we go up 6-0, I see my 9 yo grandson catch it in the Crawford boxes.

Yea!

Could not find the indy race when I tried to go back. Ultimately I went to the 'ALL' box and found it about 100 clicks in just as it finished.

ow well....way to go Ben!!!

Posted by: DanMan at August 23, 2026 04:30 PM (8uzBS)

68 I had oysters once. I did not like them, but, I believe they may have been crappy oysters. I would like to try a really high end oyster. But I am in Idaho, so, prolly won't happen.

Posted by: Pug Mahon, Trumpy can do magic at August 23, 2026 04:30 PM (0aYVJ)

69 What's the worst kitchen mess you have experienced? No explosions...just normal cooking.

I would say the MoMe kitchen last year but the fabulous crew kept it spotless. Probably my batchelor kitchen.

Posted by: Pete Bog at August 23, 2026 04:30 PM (T35sK)

70 What do they teach in school these days?
-----

Bites tongue. This is the food thread.

Posted by: Common Tater at August 23, 2026 04:30 PM (+hxeP)

71 The kitchen is cleaned once the mise en place is prepared. Boy F. cannot tolerate anything out of order in the kitchen for more than 5-10 minutes. We have to stop him from hovering over guests who might linger over their meal a little so he can grab their plate as soon as they are done eating.

Posted by: San Franpsycho at August 23, 2026 04:30 PM (RIvkX)

72 Chef Creek.
Posted by: CharlieBrown'sDildo at August 23, 2026 04:19 PM (k5CNB)

Ah. Had not heard of that place. On Baynes Sound, same as Fanny Bay. They are farmed oysters, apparently. Vancouver Island is beautiful, lots of quaint little towns and secluded harbors. Also woke as fuck, unfortunately. I was in Comox this past April, so within a couple of miles of Chef Creek.

Posted by: Alberta Oil Peon at August 23, 2026 04:30 PM (1z8ji)

73 Don't cut and paste the trolls [CBD].

Posted by: Bill Clinton at August 23, 2026 04:32 PM (r564k)

74 My wife and I drove out to King's Valley and U-Picked blueberries. We got a five gallon bucket full, and she is planning to bag and freeze them. I will be able to make blueberry pastries this winter, so it is a benefit.

Posted by: Kindltot at August 23, 2026 04:32 PM (rbvCR)

75 >>>No thanx... I think eating raw oysters is disgusting.....
Posted by: Jackson K. at August 23, 2026 04:17 PM (eO806)

Could I have yours then?

Posted by: Cicero (@cicero43)

>Throw them on the grill. A squeeze of lemon, a splash of hot sauce, and beer. Cures the explosive diarrhea.

Posted by: Rev. Wishbone at August 23, 2026 04:33 PM (FR9Sb)

76 Throw them on the grill. A squeeze of lemon, a splash of hot sauce, and beer. Cures the explosive diarrhea.

Posted by: Rev. Wishbone at August 23, 2026 04:33 PM (FR9Sb)

Or some minced shallot and some butter.

Posted by: CharlieBrown'sDildo at August 23, 2026 04:34 PM (k5CNB)

77 I have heard that the French the French Canadians speak is purer than that of the mainland Frogs these days.

Posted by: Duncanthrax at August 23, 2026 04:26 PM (0sNs1)
====

A black hole of cartoon accents and stolen idioms.

Posted by: San Franpsycho at August 23, 2026 04:36 PM (RIvkX)

78 A nice clean Kitchen is good for the soul. I used to like to wake up early, when it's quiet of course. Coffee pot ready to go. Maybe light an old school Cottage lamp hanging over the table that gives off a soft light.

Somewhere along the way everyone decided they needed to light up the Kitchen like they were gonna perform surgery or something and installed a row of Arc lights. Jeeze Louise. Turn that shit down.

Posted by: Common Tater at August 23, 2026 04:36 PM (+hxeP)

79 2 Cheesesteak tonight

Posted by: Skip at August 23, 2026 04:01 PM

Lucky bastard!

Posted by: Pillage Idiot at August 23, 2026 04:36 PM (HlyYF)

80 NYC Stop and Shop had lobster st $11.99, last week. 50 %, of all lobster eaten in USA comes from Canada we are also big importers of Canadian scallops and PEI mussels

Posted by: Paul at August 23, 2026 04:36 PM (7UxUQ)

81 But I am in Idaho, so, prolly won't happen.
Posted by: Pug Mahon

Are you near the Rocky Mountains?

Posted by: stu-mick-o-sucks at August 23, 2026 04:37 PM (aHK5D)

82 Objective tasters agree the absolute peak oysters come from the cold briny waters of the Pacific Northwest. When we annex BC, except Vancouver those will be Merican Oysters.

Posted by: Pete Bog at August 23, 2026 04:37 PM (T35sK)

83 Except...those oysters are from Canada; B.C. to be precise, and maybe that makes it better. I don't know and I don't care. Because they were spectacular.

West coast oysters, including B.C., are the best!

Posted by: jix at August 23, 2026 04:37 PM (y687V)

84 According to you link cbd everything what I'm Mr finding a delight and 1 tanker transmitted you strait. A delight and 89 passed what 7 days.
gas prices really increasing what you usa. Oil prices Mr closed st $88 not wti
=====
Translates poorly from Dari.

Posted by: San Franpsycho at August 23, 2026 04:38 PM (RIvkX)

85 3 I can only eat cooked oysters...
My wife loved raw oysters, even after they gave her the runs on more than one occasion...

Posted by: jim (in Kalifornia) at August 23, 2026 04:02 PM

GLP-1s for weight loss or raw oysters.

Po-tay-toe, po-tah-toe!

Posted by: Pillage Idiot at August 23, 2026 04:38 PM (HlyYF)

86 Wellfleet oysters were my go-to whenever travel took me up to Massachusetts. If available, I used to also get a couple Long Island Blue Points, which are a bit more briny, and served as a nice contrast.

Posted by: Joe Kidd at August 23, 2026 04:38 PM (nbLIj)

87 I have heard that the French the French Canadians speak is purer than that of the mainland Frogs these days.

I found, however, that the francophone Montrealians were, by and large, even more obnoxious than Parisians.

As for crappy maple syrup, does that mean that
Vermont maple syrup on French Toast >>> Canadian maple syrup on French Toast?
Posted by: Duncanthrax at August 23, 2026 04:26 PM (0sNs1)

The word you are looking for is "archaic". When the Brits conquered French Canada in 1763, regular commerce between France and Canada just stopped, and so did any changes in Canadian French. Quebec French and Parisian French both evolved in their own way.

Now for the stupid part: all English-speaking kids in Western Canada had to take at least 2 years of high-school French. I think I took 5 years, because it was an easy "A". What did they teach? Friggin' Parisian French, which is all but incomprehensible to Francophone Canadians.

Posted by: Alberta Oil Peon at August 23, 2026 04:39 PM (1z8ji)

88 We have great oyster farms here in Sonoma County

Posted by: It's me donna at August 23, 2026 04:39 PM (+gK6I)

89 Cheesesteak tonight

Posted by: Skip at August 23, 2026 04:01 PM

Lucky bastard!
Posted by: Pillage Idiot at August 23, 2026 04:36 PM (HlyYF)
=====

In Reacher's new series he is in Philly and has a thing for cheesesteaks. He has Wiz like a typical libtard.

Posted by: San Franpsycho at August 23, 2026 04:40 PM (RIvkX)

90 I prefer cold water oysters for eating raw, but nothing beats fried bubba gump oyster from the gulf.

Posted by: CrotchetyOldJarhead at August 23, 2026 04:40 PM (3Ope8)

91 rut-row...Ben needs to be on the field. Angels tied Astros at 6-6 now...

Posted by: DanMan at August 23, 2026 04:41 PM (8uzBS)

92 I prefer cold water oysters for eating raw, but nothing beats fried bubba gump oyster from the gulf.
Posted by: CrotchetyOldJarhead at August 23, 2026 04:40 PM (3Ope

Oyster Po' Boy!

Posted by: Alberta Oil Peon at August 23, 2026 04:41 PM (1z8ji)

93 Pork butts are on sale for $1 a pound here this week, so I bought a couple. The checker, who looked like a recent HS grad, asked why, so I told her what they usually cost and that these were much cheaper. Then, I had to explain percentages to her. What do they teach in school these days?

Posted by: huerfano at August 23, 2026 04:12 PM

Berkely calculus professor: "We don't teach that in Calc 1, that is Calc 2 level sh*t.

In Calc 1, our elite admissions students are still learning to count using their fingers AND their toes."

Posted by: Pillage Idiot at August 23, 2026 04:42 PM (HlyYF)

94 No Wiz, either American, provolone or mozzarella, havexall 3cso whatever I feel likexat the moment

Posted by: Skip at August 23, 2026 04:42 PM (Ia/+0)

95 Thanks.to.a.recent trip.to the Ft.Lewis.Class VI store, I nave restocked the sbelves.with scotch (Monkey Shoulder), assorted Irish, and Buffalo Trace. I'm set for.at least a month. Mayne two.

Posted by: Diogenes at August 23, 2026 04:42 PM (2WIwB)

96 We have great oyster farms here in Sonoma County
Posted by: It's me donna at August 23, 2026 04:39 PM (+gK6I)
=====

Yaas. Kumamotos right?

Posted by: San Franpsycho at August 23, 2026 04:42 PM (RIvkX)

97 It is an unimportant place with delusions of ~~grandeur~~ adequacy!

FIFY.

Posted by: RedMindBlueState at August 23, 2026 04:43 PM (raF1/)

98 I wonder if the trolls get to choose which threads to foul up? Like, maybe Paul is really a book lover and a foodie, and enjoys the conversation, but a guy's gotta make a living, so he throws a bomb in it now and then?

Posted by: Dash my lace wigs! at August 23, 2026 04:44 PM (h7ZuX)

99 But I am in Idaho, so, prolly won't happen.
Posted by: Pug Mahon

Are you near the Rocky Mountains?
Posted by: stu-mick-o-sucks at August 23, 2026 04:37 PM (aHK5D)

Born and raised.

But nuh-uh. Just nope.

Posted by: Pug Mahon, Trumpy can do magic at August 23, 2026 04:44 PM (0aYVJ)

100
Yaas. Kumamotos right?
Posted by: San Franpsycho at August 23, 2026 04:42 PM (RIvkX)

Yes.. Have you been to Hog Island ?

Posted by: It's me donna at August 23, 2026 04:44 PM (+gK6I)

101 "And that is maddening! I don't want to like anything from America's hat. They are, by and large, a useless and weak people who are content to be the serfs for their increasingly totalitarian government."

PREACH!!

But in my part of Canada, I shouldn't be allowed to shop in August.

I'm thrifty, love fruits and vegetables raw and find it hard to pass up on good deals. My diet is simple which is fine. It's just me here - aside from the animals.

For $4.99 CAN a 10 lb bag, I scored 10 lbs of carrots, 20 lbs of beets. There were about 30 bell green peppers for $11 and about 25 lbs of Roma tomatoes for $8.88.

I just wash and dried Romaine lettuce and prepared salads for the next several days. There will only be 18 peppers left after today. Tomatoes are going at a nice clip. One watermelon was cut up for my friends, one for me and Ralphy with one left in the fridge.

I am going to use olive oil from Costco, mix it with mustard and some salt or something to make some sort of salad dressing. I don't want to be drowning everything in salad dressing. The veggies weren't to lose weight.

I just really like vegetables. And my armagheddon supply is heavy on sardines and beans.

Posted by: Stateless - Keeping 15 year old Ralphy happy and alive. He's a puppy at heart. at August 23, 2026 04:44 PM (Sco7b)

102 21 Anyone ever shuck an oyster and find one of those little red crabs inside? Can you still eat the oyster if you do?

Posted by: Cicero (@cicero43) at August 23, 2026 04:12 PM

Chelsea Handler's panties: "Only found one crab inside? That is certified 100% fresh in these parts."

Posted by: Pillage Idiot at August 23, 2026 04:44 PM (HlyYF)

103 But nuh-uh. Just nope.
Posted by: Pug Mahon, Trumpy can do magic at August 23, 2026 04:44 PM (0aYVJ)

"Sometimes, Senor, the bool wins."

Posted by: just the punchline at August 23, 2026 04:45 PM (1z8ji)

104 Today the kids are at Indian wedding event in Manteca, then a shiva call, then we are feeding them dinner. Chicken katsu, stir fried cabbage, jasmine rice. Homemade mushroom gravy.

Posted by: San Franpsycho at August 23, 2026 04:46 PM (RIvkX)

105
Anyone ever shuck an oyster and find one of those little red crabs inside? Can you still eat the oyster if you do?

Posted by: Cicero (@cicero43) at August 23, 2026 04:12 PM (17rPF)

My father, who would eat anything, would eat the crabs!
Posted by: CharlieBrown'sDildo at August 23, 2026 04:16 PM (k5CNB)

Apparently, eating the "pea crabs" inside the oyster is considered a delicacy.

I've tried them. They actually taste good. Like popcorn with your oysters!

The pea crabs are the type of parasite that steals food from the oyster. So, it's not going to open up shop in your stomach.

Give them a whirl.

Posted by: naturalfake at August 23, 2026 04:46 PM (iJfKG)

106 Yes.. Have you been to Hog Island ?
Posted by: It's me donna at August 23, 2026 04:44 PM (+gK6I)
====

No just Drake's Bay, Bodega Bay.

Posted by: San Franpsycho at August 23, 2026 04:47 PM (RIvkX)

107 Well, lunch break is over. Back to the salt mines.

Posted by: Alberta Oil Peon at August 23, 2026 04:48 PM (1z8ji)

108 I have been drinking in bars for a very long time, and that is the first time this particular issue has come up. I was under the mistaken assumption that everyone in the world knew the recipe for a gin martini. Apparently I was mistaken.

Dude...I ordered a dry martini in a hotel bar in The Hague. I got a glass of Martini & Rossi bianco. Suboptimal.

I questioned the bartender, and found him confused about the whole "martini" concept, but willing to learn. I showed him how to mix a proper martini. He was grateful for the lesson, and I got a free drink out if it.

Posted by: RedMindBlueState at August 23, 2026 04:48 PM (raF1/)

109 I just really like vegetables. And my armagheddon supply is heavy on sardines and beans.

Posted by: Stateless - Keeping 15 year old Ralphy happy and alive. He's a puppy at heart. at August 23, 2026 04:44 PM (Sco7b)

Nothing wrong with liking vegetables (or sardines)...did you see what I'm eating tonight!

Posted by: Nova Local at August 23, 2026 04:49 PM (tOcjL)

110 Pouring down rain

Posted by: Skip at August 23, 2026 04:49 PM (Ia/+0)

111 In Reacher's new series he is in Philly and has a thing for cheesesteaks. He has Wiz like a typical libtard.

Posted by: San Franpsycho at August 23, 2026 04:40 PM

I liked the novels, because Reacher was both tough AND smart.

Unfortunately, I think Alan Ritchson can only credibly play one of those!

Posted by: Pillage Idiot at August 23, 2026 04:50 PM (HlyYF)

112 Oyster Po' Boy!

Posted by: Alberta Oil Peon at August 23, 2026 04:41 PM (1z8ji)

With horseradish mustard, sliced red onion and some good slaw.

Posted by: CrotchetyOldJarhead at August 23, 2026 04:50 PM (3Ope8)

113
Your bartender probably thought he was making a

Martinez Cocktail
45 ml Old Tom Gin
45 ml Sweet Red Vermouth
1 Bar Spoon Maraschino Liqueur
2 Dashes Orange Bitters

It's a good one and one of the OG cocktails from roughly the 1880s.

Or, he was just an idiot.

Posted by: naturalfake at August 23, 2026 04:50 PM (iJfKG)

114 I like Garden and Gun. Started in Charleston SC by the son of the former owner of the newspaper. Named after a "private club" (these $5 membership fee clubs were a way to get around the blue laws back in the day). The club was popular with the service industry folks who could go there after their shift ended. It was also popular with the alternative life style folks. The magazine is a great celebration of gentile southern lifestyle. A little hoity-toity but interesting articles, a nice shop (but pricey), and good southern recipes.

Posted by: MacRadDoc at August 23, 2026 04:52 PM (jt/rW)

115 Or, he was just an idiot.

Posted by: naturalfake at August 23, 2026 04:50 PM

I'm going with 'idiot.'

Posted by: RedMindBlueState at August 23, 2026 04:53 PM (raF1/)

116 My very fastidious mother's answer to a dirty kitchen caused by a crowd of guests was "clean as you go." She would hand wash pots, pans, utensils, etc. during prep and cooking, allowing her to enjoy the company without worrying about a kitchen mess.

Posted by: RS at August 23, 2026 04:54 PM (GYx3d)

117 Nothing wrong with liking vegetables (or sardines)...did you see what I'm eating tonight!

Posted by: Nova Local at August 23, 2026 04:49 PM (tOcjL)

Yeah, I just scrolled up. It sounds delicious.

I actually think I have Red Peooer flakes in the house. Thanks for the idea!

Back to my projects.

Posted by: Stateless - keeping 15 year Ralphy happy and alive. Puppy at heart at August 23, 2026 04:54 PM (Sco7b)

118 That's a Hendricks Gin Martini with a twist and a splash of vermouth. My failing was that I did not specify "white," or "dry" vermouth, so the bartender used sweet vermouth (the red stuff).

The word "Martini" should have indicated the appropriate vermouth to that idiot. If Vitalis was still a thing, I'd be afraid to order a gin and tonic...

Posted by: Joe Kidd at August 23, 2026 04:55 PM (nbLIj)

119 My wife and I drove out to King's Valley and U-Picked blueberries. We got a five gallon bucket full, and she is planning to bag and freeze them. I will be able to make blueberry pastries this winter, so it is a benefit.

Posted by: Kindltot at

I always keep a couple of pints in the freezer. Frozen individually on shallow pans, then into any plastic container. They stay loose, and a handful frozen staught onto the pancakes on the grill are perfect when the pancake is done. Often a late night snack with the premade pancake mix, almost fast enough for Weaswl.

Posted by: From about That Time at August 23, 2026 04:59 PM (sl73Y)

120 Pouring down rain
Posted by: Skip at August 23, 2026 04:49 PM (Ia/+0)
---
Some rain would be nice. Last solid rain event was the end of June in my AO. Which was when my boss hosted a BBQ for the survey department. We had fun anyway.

Posted by: Pug Mahon, Trumpy can do magic at August 23, 2026 05:00 PM (0aYVJ)

121 Today the kids are at Indian wedding event in Manteca
----
Congratulations to the Brave, best wishes to the Squaw.

What is your recipe or technique for mushroom gravy?

Posted by: Common Tater at August 23, 2026 05:00 PM (+hxeP)

122 Re: Martinis, just tell the bartender to whisper the word "vermouth" to the gin while it's still in the bottle and you'll be OK.

Posted by: RS at August 23, 2026 05:01 PM (GYx3d)

123

Wildfire outside of Reno.

So dry in many areas.

Posted by: four seasons at August 23, 2026 05:02 PM (/QHx4)

124 And speaking of messes, I am making molasses oatmeal bread, two loaves. Half cup of molasses, incredibly sticky, and needs lots of kneading. A great toast, but a mess to make.

Posted by: From about That Time at August 23, 2026 05:02 PM (sl73Y)

125 Molasses is a pretty good source of Iron, and has more than trace amounts of certain necessary minerals. I like making Molasses or Ginger snap cookies once in a while. Great with Coffee.

Posted by: Common Tater at August 23, 2026 05:05 PM (+hxeP)

126
I put molasses in baked beans. Gives the beans a good flavor.

Posted by: four seasons at August 23, 2026 05:06 PM (/QHx4)

127 Dang, I'm gonna need to get more gnocchi and make this again soon...

Posted by: Nova Local at August 23, 2026 05:06 PM (tOcjL)

128 I baked a new recipe called a "funny cake" which is where you put a one-egg batter into a pie plate or casserole, then put the fruit on top and during baking the fruit sinks to the bottom.
I believe it is what my Aunt used to give us as a "cobbler" at potlucks

Cream 3/4 cup sugar with 1/4 cup of butter,
Sift 1 cup of flour with 1/2 tsp of salt and 1 tsp of baking powder,
Wisk 1/2 cup of milk with one egg.

Then alternately beat flour and milk mixtures into the creamed butter, a portion of each at a time.
I added a tablespoon of rum that I soak anise in as well for flavoring, and beat for 1 minute before pouring the batter into a 9" round pan.

I put in fresh plums for the fruit, but any fruit, including canned fruit in syrup should work.

Bake 350F for 40 minutes, or if you have my oven, bake at 350 until the top starts browning.
Take out serve when cooled a bit. It comes out of the pan like an apple crisp or an English pudding.

Posted by: Kindltot at August 23, 2026 05:06 PM (rbvCR)

129 I don’t particularly like gin. But I prefer martinis with about a tenth of an ounce of vermouth to about one and a half ounces of gin. It’s practically homeopathic.

Posted by: Stephen Price Blair at August 23, 2026 05:06 PM (kYmoU)

130 Lotsa oysters come from Canada. The ubiquitous ‘Prince Edward Island” oysters (and clams) are from Canada.

Canada has excellent waters for shellfish and an advanced fishing industry to make the most of them,

Too bad they’re a bunch of serfing hosers.

And poutine is the devil’s snot.

Posted by: Elric the Blade at August 23, 2026 05:06 PM (J1FkQ)

131 My very fastidious mother's answer to a dirty kitchen caused by a crowd of guests was "clean as you go." She would hand wash pots, pans, utensils, etc. during prep and cooking, allowing her to enjoy the company without worrying about a kitchen mess.
Posted by: RS at August 23, 2026 04:54 PM (GYx3d)
---
That's how I prefer to do it, even though I'm just cooking for one.

I hate having a kitchen covered with dirty dishes.

Posted by: "Perfessor" Squirrel at August 23, 2026 05:06 PM (FZ29D)

132 We are getting plenty of rain all summer, nightly lately

Posted by: Skip at August 23, 2026 05:06 PM (Ia/+0)

133 What is your recipe or technique for mushroom gravy?
Posted by: Common Tater at August 23, 2026 05:00 PM (+hxeP)
====
Soak some dried shiitake or porcinis
Chop some brown or whites
Melt 1/4 stick butter and 3 T flour
Cook about 4 min nice and golden
Drizzle in stock or milk until desired thickness
Add dried mushrooms and liqueur
Turn off heat, stir in chopped mushrooms and 1 T sour cream, cover, let sit 5 minutes

Posted by: San Franpsycho at August 23, 2026 05:07 PM (RIvkX)

134 I hate having a kitchen covered with dirty dishes.

I hide them in the dishwasher before people come over.

Posted by: Stephen Price Blair at August 23, 2026 05:08 PM (kYmoU)

135 This may be barely food thread adjacent, but is it weird that there are suddenly so many FDA warnings about meat, eggs and produce?

Posted by: Pug Mahon, Donning Tin Foil Chapeau at August 23, 2026 05:08 PM (0aYVJ)

136 129 I don’t particularly like gin. But I prefer martinis with about a tenth of an ounce of vermouth to about one and a half ounces of gin. It’s practically homeopathic.
Posted by: Stephen Price Blair at August 23, 2026 05:06 PM (kYmoU)
——

That’s a very dry martini. I prefer the classic 1-3 ratio and dirty. But here are guys who like it so dry isn’t basically just gin with a whisper of vermouth from the bar across the street.

Posted by: Elric the Blade at August 23, 2026 05:09 PM (J1FkQ)

137 135 This may be barely food thread adjacent, but is it weird that there are suddenly so many FDA warnings about meat, eggs and produce?
Posted by: Pug Mahon, Donning Tin Foil Chapeau at August 23, 2026 05:08 PM (0aYVJ)

They are always there...media is just publishing as a "get Trump for his government cuts from last year"...

Posted by: Nova Local at August 23, 2026 05:10 PM (tOcjL)

138 I have a package of blueberries that I need to use soon. Looks like blue berry pancakes are on the menu for breakfast tomorrow.

Posted by: CrotchetyOldJarhead at August 23, 2026 05:10 PM (3Ope8)

139 It was about 30 years ago when I had to "teach" a "bartender" how to make a martini. Seriously. It was so freaking sad.

I bartended for years... a country club, a Washington D.C. nightspot, doing weddings, etc. Other than pouring a shot, a martini is probably the easiest drink to "mix." It's like a gin and tonic, or a screwdriver, but with a hint of vermouth. It's not rocket science.

For most of us.

Posted by: Martini Farmer at August 23, 2026 05:12 PM (2Cry5)

140 Lemon chicken thighs tonight. Didn't have any lemons, but found a 6 month expired lemon vinaigrette in the frig. Still working an what sides are.

Posted by: olddog in mo at August 23, 2026 05:12 PM (fdN7I)

141 131 My very fastidious mother's answer to a dirty kitchen caused by a crowd of guests was "clean as you go." She would hand wash pots, pans, utensils, etc. during prep and cooking, allowing her to enjoy the company without worrying about a kitchen mess.
Posted by: RS at August 23, 2026 04:54 PM (GYx3d)
---
That's how I prefer to do it, even though I'm just cooking for one.

I hate having a kitchen covered with dirty dishes.
Posted by: "Perfessor" Squirrel at August 23, 2026 05:06 PM (FZ29D)
—-

Same. I have an NYC apartment with a small kitchen so i have to clean as I go, and use as little cooking equipment as possible.

This was born out of necessity, but it’s the way to go even when I’m cooking in much bigger kitchens.

Posted by: Elric the Blade at August 23, 2026 05:13 PM (J1FkQ)

142 I like blueberries. A lot. But, not raw. The skin is too thick, or something. But put blueberries in anything and it's awesome.

Blueberry Noosa yoghurt is my favorite.

Posted by: Pug Mahon, Donning Tin Foil Chapeau at August 23, 2026 05:14 PM (0aYVJ)

143 I am making carnitas. They smell great so far.

I am a clean as you go cook. Our house is pretty open so if the kitchen is a mess, you can see it in the living room, and obviously in the dining room as that is right off the kitchen. Most people end up at the Island, so you are right in the thick of it then.

I miss having formals sometimes.

Posted by: Piper at August 23, 2026 05:15 PM (ZdaMQ)

144 Blueberries are great in pancakes and yogurt

Posted by: Skip at August 23, 2026 05:16 PM (Ia/+0)

145 Martinis, just tell the bartender to whisper the word "vermouth" to the gin while it's still in the bottle and you'll be OK.
Posted by: RS at August 23, 2026 05:01 PM (GYx3d)

I seem to recall a little spray bottle of dry vermouth was used to mist the interior of a martini glass before one added the gin.

Not a Martini guy myself, but I felt obligated to order one when I found myself at Musso and Frank. The olives definitley put it over the top for me..

Posted by: Joe Kidd at August 23, 2026 05:16 PM (nbLIj)

146 140 Lemon chicken thighs tonight. Didn't have any lemons, but found a 6 month expired lemon vinaigrette in the frig. Still working an what sides are.
Posted by: olddog in mo at August 23, 2026 05:12 PM (fdN7I)

Green beans, asparagus, or roasted potatoes. A greek salad? Homemade hummus and veg?

If you need ideas

...

Heck, I'd even just do a lemon and garlic orzo (with added olive oil, salt, and red pepper flake) and serve the chicken on top...

Posted by: Nova Local at August 23, 2026 05:17 PM (tOcjL)

147 Straight chilled gin with two pimentoed olives. IMHO, vermouth ruins the taste of gin.

Posted by: Unkaren at August 23, 2026 05:17 PM (bwExE)

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