Food Thread: Social Media Recipes And Blending Bourbon...The End Of Our Civilization?

Strata....breakfast casserole...savory bread pudding...

Whatever you want to call it, it is easy, can feed a large number of people, and best of all can be made in advance! Because I was a bit tired of cooking after Rosh Hashanah dinner, and I knew that I would have to feed a gaggle the next morning.

But what was the impetus for making this particular dish? Well! I had it at a friends' home last month, and it was delicious! Actually, I think hers was better than mine, but in my defense it was my first attempt, so I have an excuse.

My next version will be a bit different...I think I used too much bread and not enough egg, and I laid the sour cream on top a bit too thick. I also might sneak some bacon into the recipe, because...well...BACON!

******
Social Media is in many ways a tremendously corrosive influence on our culture, in particular its ability to magnify trivial, tiny trends into seemingly massive movements. And don't get me started on its destruction of our attention spans!

One thing I am unsure about though, is the explosion in cooking reels and videos. On one hand, it sure is fun to see other people's culinary creations. On the other hand, a lot of those people are shitty cooks but better videographers, so their crap food looks halfway appetizing.

The younger brat saw a recipe for potatoes on her social media feed, and demanded that we (she) make it for Rosh Hashanah. And I will freely admit that it was good! Not great, and it definitely needs work, but it's a good start.

But they looked spectacular in the video!

******
I like Bourbon! And it is a broad category of spirit, so there are styles for pretty much everyone in every price category. But $100 for a bottle is a lot of money, and it had better be something damned special.

This New $100 Bourbon Blends 3 of Kentucky's Most Coveted Whiskeys in One Bottle

This makes me suspicious that it is a marketing ploy rather than an honest attempt at making something special. Why tempt fate with three popular whiskeys in one bottle? That sounds like it could turn out to be a muddy mess without any character.

******
And speaking of booze marketing!

Here's a serious question. Why would anyone pay a premium for vodka? Any flavor is distilled out of it by design. That's why you can make it with just about any vegetation that can be fermented. It's essentially an alcoholic additive for juices and liqueurs. It's a commodity.
Grey Goose? It's for suckers and poseurs.
CHANGE MY MIND

-- Posted by: Cicero (@cicero43) at September 06, 2026 04:36 PM (vRDYl)

I think this is a very good point, and one that we have discussed in the past. I do think that there are minor differences between the various starches that different companies use to make their vodka, and someone with a good palate can probably detect the difference. But I agree that it doesn't translate into quality differences!

******
Here's a dish from my youth, and one that I am immensely pleased I no longer have to eat! Classic Stuffed Peppers just doesn't make any sense. The texture of the cooked pepper isn't particularly pleasant when left whole, and it doesn't add anything to the dish other than a sturdy vessel in which to put some boring filling.

Why?

Now...get off my lawn!

******

Don't show these to CBD.
Deep Fried Cat Food
NyQuil Chicken
Okay, you can show them to CBD but make sure any weapons are out of reach.

-- Posted by: Robert at September 06, 2026 06:02 PM (ERsao)
******

******
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

(Jump to bottom of comments)

1 Food fight

Posted by: Skip at September 13, 2026 04:03 PM (qEb4U)

2 My cousin brought over pulled pork, had coleslaw, potato salad

Posted by: Skip at September 13, 2026 04:05 PM (qEb4U)

3 I called em, can't make them comment

Posted by: Skip at September 13, 2026 04:05 PM (qEb4U)

4 Because I was a bit tired of cooking after Rosh Hashanah dinner, and I knew that I would have to feed a gaggle the next morning.
...
I think I used too much bread and not enough egg, and I laid the sour cream on top a bit too thick. I also might sneak some bacon into the recipe, because...well...BACON!

Far be it from me to play food police, but that doesn't sound particularly kosher...

Posted by: FeatherBlade at September 13, 2026 04:06 PM (anFBA)

5 I make stuffed bell peppers all the time.. The key is to pre cook the peppers until they are somewhat soft.... If you don't when the dish is done the peppers will be too crisp..

Posted by: It's me donna at September 13, 2026 04:06 PM (+gK6I)

6 CBD try using cheddar cheese instead of the sour cream. Add crumbled sausage instead of bacon.

Posted by: Tuna at September 13, 2026 04:06 PM (lJ0H4)

7 Mom made porcupine stuffed bell peppers. just add rice to your mix.

Posted by: AZ deplorable moron at September 13, 2026 04:07 PM (NnhvP)

8 A hundred bucks for what is essentially a blend? This makes me suspicious that it is a marketing ploy rather than an honest attempt at making something special. I concur!

Posted by: Diogenes at September 13, 2026 04:07 PM (2WIwB)

9 I am delighted that stuffed peppers were never a thing at my house. Same with stuffed cabbage. We had ground beef--a LOT! Because we raised it. But never had to have it in that fashion.

Posted by: Dash my lace wigs! at September 13, 2026 04:08 PM (CjHsb)

10 Deep Fried Cat Food

NyQuil Chicken

the former I can almost understand - it's at least half likely to have meat of some sort in it. A pound of hamburger would still be cheaper.

The latter must be a troll. You cannot taste nyquil and think it would be a good marinade (or whatever) for anything.

Posted by: FeatherBlade at September 13, 2026 04:08 PM (anFBA)

11 Dunno CBD, the stuffed peppers kinda tickle my fancy so long as the heat isn't overwhelming the meat and cheese.

Posted by: RandomDave (if you can spare a bit, please click!) at September 13, 2026 04:10 PM (aJQbY)

12 Thx for the stuffed bell pepper recipe!

I have a huge crop of the most delicious bell peppers in my garden, starting to turn red.

Perfect timing.

My mom used to make them when I was a child. I could not stomach the smell. Now?

I'm ready for them now... my taste buds changed somehow. Mystery.

Posted by: Derak at September 13, 2026 04:10 PM (xVvka)

13 BLENDED bourbon?? So whiskey, then...

Posted by: Joe Kidd at September 13, 2026 04:11 PM (nbLIj)

14 Dad like to drink Georgia Moon, I think it had no redeeming qualities beyond 80 proof.

Posted by: Kindltot at September 13, 2026 04:12 PM (rbvCR)

15 There's a recipe for a similar dish in an ancient cookbook with the title "Recipes for Brides and Other Handicapped People." The writer was, yes, handicapped.

That's our Christmas morning breakfast, along with Christmas tree cinnamon rolls.

I wonder if Stephen Three Name Cookbook Person has a copy?

Posted by: Wenda at September 13, 2026 04:12 PM (WBjaU)

16 I suspect that Kentucky Boy Bourbon is actually a mash up (SWIDT) of degraded, or let's say; less than optimal barrels from the distillery.

It happens. Barrells for one reason or another age poorly. I'd assume the distillery would rather do something creative with them, than lose money.

Posted by: Martini Farmer at September 13, 2026 04:14 PM (2Cry5)

17 Today I saw Angel's Envy on sale for under $40, so maybe the bourbon glut has finally hit my local ABC at least..

Posted by: Joe Kidd at September 13, 2026 04:14 PM (nbLIj)

18 I'm about to make an asparagus Grueyer frittata for my friend who just had a double mastectomy.

Posted by: lin-duh at September 13, 2026 04:15 PM (VCgbV)

19
5 I make stuffed bell peppers all the time.. The key is to pre cook the peppers until they are somewhat soft.... If you don't when the dish is done the peppers will be too crisp..
Posted by: It's me donna at September 13, 2026 04:06 PM

------

I make stuffed peppers, and pre-cook the peppers. Everybody loves them.

Posted by: Semi-Literate Thug at September 13, 2026 04:15 PM (mS8PE)

20 CBD try using cheddar cheese instead of the sour cream.

Posted by: Tuna at September 13, 2026 04:06 PM (lJ0H4)

There was a ton of cheese in this thing!

Posted by: CharlieBrown'sDildo at September 13, 2026 04:16 PM (k5CNB)

21 I tend to agree about vodka. The best I've ever had was Russian Standard Platinum. Inexpensive ($25/l, cheaper before the invasion), nearly tasteless and had no scent I could discern. I like potato distilled, but that 's a tiny distinction.

Posted by: Lemmy at September 13, 2026 04:16 PM (kyjmO)

22 >>>Here's a dish from my youth, and one that I am immensely pleased I no longer have to eat! Classic Stuffed Peppers just doesn't make any sense.

They're yummy! Like Mom made!
And stuffed tomatoes, too!
Mom basically stuffed them both with creole rice. Stretttccchhh that food budget.

Posted by: m at September 13, 2026 04:16 PM (odBC9)

23 of course, where Dad bought Georgia Moon, I buy Monarch Rum, it is one step above ValuRite because the distillers want repeat customers for some reason.

Posted by: Kindltot at September 13, 2026 04:16 PM (rbvCR)

24 15 Christmas tree cinnamon rolls
Posted by: Wenda at September 13, 2026 04:12 PM (WBjaU)

Yum!

Posted by: m at September 13, 2026 04:18 PM (odBC9)

25 Hello Foodsters,

Cheesy Breakfast thing looks like it would be good as game day munching as well.

Posted by: Pete Bog at September 13, 2026 04:20 PM (qQfd5)

26 Didn't someone here share the Fat Files Utube of the marketing genius behind Grey Goose? His first successful op was in making Jaegermeister a thing.

https://youtu.be/0nmPEUsGNyk

Posted by: Joe Kidd at September 13, 2026 04:22 PM (nbLIj)

27 I think I'm going to smoke some chicken thighs tonight. We've got some leftover rice that needs to be eaten, so chicken sounds good with that.

But, first, Bourbon. Not that silly mash up Kentucky Boy shit either.

Posted by: Martini Farmer at September 13, 2026 04:24 PM (2Cry5)

28 Diced NOT sliced! Because it makes a difference.

Rules, people! Go by the rules! What do you mean you don't have any sage? Were you not told to stock up on the last food thread?! It's like I'm talking to myself........

Posted by: Case at September 13, 2026 04:25 PM (xJpuh)

29 NyQuil Chicken is only good as an Alt Country band name.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 13, 2026 04:25 PM (kpS4V)

30 It happens. Barrels for one reason or another age poorly. I'd assume the distillery would rather do something creative with them, than lose money.
Posted by: Martini Farmer
------

[tries to imagine the flavor of bourbon aged in the AOSHQ barrel]

Posted by: Mike Hammer, etc., etc. at September 13, 2026 04:26 PM (XeU6L)

31 I bet Tony Romo is getting plastered watching the game.

Posted by: Mr Aspirin Factory at September 13, 2026 04:26 PM (rzEIv)

32 I'm currently in a lamb shawarma coma. Leftovers galore from the restaurant.

I also have leftover Korean crockpot beef (gochujang, baby!) and a pint of mulligatawny soup I made. Good eats all week.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 13, 2026 04:28 PM (kpS4V)

33 I suspect that Kentucky Boy Bourbon is actually a mash up (SWIDT) of degraded, or let's say; less than optimal barrels from the distillery.

But not even necessarily lower quality, maybe just more production than they want to put out in the market under their premium brand name. Too much availability and you risk hurting your snob appeal. I'm sure they all have MBAs who spend countless hours sweating over spreadsheets to find the precise market volume to maximize profits.

Posted by: Oddbob at September 13, 2026 04:30 PM (vTZFs)

34 Tonight is pickle juice chicken.

Posted by: Mr Aspirin Factory at September 13, 2026 04:30 PM (rzEIv)

35 "That's our Christmas morning breakfast, along with Christmas tree cinnamon rolls."

Mom always made a breakfast casserole on Christmas morning. Bread. Milk, eggs, Swiss cheese, sausage and some dried mustard. I know I have the recipe somewhere but I'll be darned if I can find it.

Posted by: Tuna at September 13, 2026 04:30 PM (lJ0H4)

36 I never cared for the stuffed peppers that my mother made--overcooked peppers and underseasoned meat--but I've been enjoying Once Upon a Chef's recipe for the last year. And, yes, she precooks the peppers. Seasoning is good but I think the trick may be adding cheese to the filling as well as using it for a topping.

Posted by: Art Rondelet of Malmsey at September 13, 2026 04:31 PM (H8nu1)

37 [tries to imagine the flavor of bourbon aged in the AOSHQ barrel]
Posted by: Mike Hammer, etc., etc. at September 13, 2026 04:26 PM (XeU6L)
----

Some hipster would detect notes of hobo, Sterno, and the shame of unclosed italics.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 13, 2026 04:31 PM (kpS4V)

38 I do think that there are minor differences between the various starches that different companies use to make their vodka, and someone with a good palate can probably detect the difference. But I agree that it doesn't translate into quality differences!

Concur, concur, concur.

Three concurrences? This CBD fellow is turning out to be an even finer fellow that I had previously supposed. If only we could ameliorate this unfortunate peccadillo of dissing maple syrup on French Toast, he might possibly graduate into being a sterling chap!

Posted by: Duncanthrax at September 13, 2026 04:32 PM (0sNs1)

39 There was a ton of cheese in this thing!
Posted by: CharlieBrown'sDildo

Well it looks and sounds delish!

Posted by: Tuna at September 13, 2026 04:33 PM (lJ0H4)

40 Cat food is bad for humans. It has excess carnitine, something cats need and humans do not. We synthesize our own, so excess carnitine can cause problems for humans.

Posted by: NemoMeImpuneLacessit at September 13, 2026 04:33 PM (D7w1V)

41
Yeah, vodka's made from rye or potatoes or whatever will give you a different taste if you drink it plain.

But, if you mix it with something or make cocktails, well..don't buy headache inducing garbage. Something like Tito
's is just fine.

Although...

I saw some "premium" vodka that was distilled 5X.
So, it truly probably tasted like nothing but ethanol.

I suspect you could make vodka from cat poop that would taste just fine if you distilled it 5X.

Just beware of the garnish used in your Cat Poop Vodka Martini!!!!

Posted by: naturalfake at September 13, 2026 04:34 PM (iJfKG)

42 Three concurrences? This CBD fellow is turning out to be an even finer fellow that I had previously supposed. If only we could ameliorate this unfortunate peccadillo of dissing maple syrup on French Toast, he might possibly graduate into being a sterling chap!
Posted by: Duncanthrax

Speaking of maple syrup, Chick-Fil-A has a new sandwich. Their filet topped with bacon between two maple flavored waffles. Served with maple syrup. I do need to try it before it goes away.

Posted by: Tuna at September 13, 2026 04:38 PM (lJ0H4)

43 I got nothing enough for supper, unless I want to pair 1 small lamb chop with one small piece of pizza and half a baked potato.
But I do have eggs, bacon and with that half potato, home fries. I see where I'm heading, breakfast for supper.

Posted by: From about That Time at September 13, 2026 04:38 PM (sl73Y)

44 AZ deplorable- I assume quills are somehow removed, right?

Posted by: Skip at September 13, 2026 04:38 PM (Ia/+0)

45
Last night, I whipped up some BBQ'd Brisket Enchiliadas for the game.

They were excellent and stupidly easy make..

I recommend that everyone make them from their BBQ'd brisket leftovers.

You're welcome!

Posted by: naturalfake at September 13, 2026 04:40 PM (iJfKG)

46 Bowl of clam chowder and some crackers and cheese for dinner tonight. Not in the mood to cook.

Posted by: Tuna at September 13, 2026 04:40 PM (lJ0H4)

47
I see NyQuil Chicken as being like Chicken and Waffles with the NyQuil acting as the maple syrup.

I think I read that's on Chik-Fil-A's Secret Menu.

Give it a whirl with their Peach Shake!

Posted by: naturalfake at September 13, 2026 04:43 PM (iJfKG)

48 I see where I'm heading, breakfast for supper.
Posted by: From about That Time
------

A tradition at Ft. Hammer.

Posted by: Mike Hammer, etc., etc. at September 13, 2026 04:43 PM (XeU6L)

49 Sour cream in a strata sounds...interesting. Being only myself and Little, strata opportunities don't often present themselves at Casa Sin Problemas. This is a weak excuse though, as the recipe can be portioned and frozen, so that one simply refrigerates overnight to make it ready for next morning's breakfast. Will have to scratch that itch in the coming weeks.

Most basic stratas call for milk or cream, or a combination of the two. Maybe you can get away with plain yogurt, if you're into that kind of thing. Usually ten slices of bread with six or seven eggs, (jumbo vs extra large). The most memorable strata I ever had included smoked salmon...I'm getting a little verklempt just thinking about it. Talk amongst yourselves...

Posted by: Joe Kidd at September 13, 2026 04:44 PM (nbLIj)

50 Rules, people! Go by the rules! What do you mean you don't have any sage? Were you not told to stock up on the last food thread?! It's like I'm talking to myself........
Posted by: Case at September 13, 2026 04:25 PM (xJpuh)

I thought we were supposed to stock up on Ammo and practice our cooking fundamentals. Did I do that backwards?

Posted by: Pete Bog at September 13, 2026 04:45 PM (qQfd5)

51 I see where I'm heading, breakfast for supper.
Posted by: From about That Time
------

A tradition at Ft. Hammer.
Posted by: Mike Hammer, etc., etc.

My son's favorite school cafeteria lunch. Breakfast for lunch.

Posted by: Tuna at September 13, 2026 04:45 PM (lJ0H4)

52 "I went to a restaurant that serves 'breakfast at any time'. So I ordered French toast during the Renaissance." -- Steven Wright

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 13, 2026 04:45 PM (kpS4V)

53 That breakfast dish looks yummy! I usually make something similar for Christmas morning. Easy and tasty and is enjoyed by all.

Posted by: nurse ratched at September 13, 2026 04:46 PM (yEz+x)

54 All Hail Eris, I saw yesterday on the garden thread that you are interested in a fig tree in a pot, and I would like to offer unsolicited advice, please.

I have had excellent luck with the smallest size fig trees from Logees, specifically Chicago Hardy. They fruited the first season I had them, which is way fun. They are grafted so they stay smaller and fruit earlier. But I'm learning that figs do not like overhead watering and they eventually died on me. (My current Beer's Black was heavily discounted at Lowe's due to overhead watering damage, but it's looking much better now so I think it will be okay.)

Also, I have heard that Brown Turkey is disappointing even though it is among the hardiest figs. I guess it doesn't taste as good as other varieties.

Posted by: Emmie, celebrating 250 years of God's grace at September 13, 2026 04:46 PM (OlzlW)

55 AZ deplorable- I assume quills are somehow removed, right?
Posted by: Skip

The rice were the splines.

Posted by: AZ deplorable moron at September 13, 2026 04:47 PM (NnhvP)

56 Something like Tito's is just fine.
****

Tito's is harsh and will come through if you're making something light flavored.

Posted by: clarence at September 13, 2026 04:47 PM (zRghv)

57 If only we could ameliorate this unfortunate peccadillo of dissing maple syrup on French Toast, he might possibly graduate into being a sterling chap!

Posted by: Duncanthrax at September 13, 2026 04:32 PM (0sNs1)

Dropped on his head as a child and his face landed in some maple syrup on the floor, obviously.

Posted by: SpeakingOf at September 13, 2026 04:49 PM (6ydKt)

58 We usually have breakfast for dinner once a month.

Posted by: Mr Aspirin Factory at September 13, 2026 04:50 PM (rzEIv)

59 The NyQuil chicken guy also made Fish Oil Pills Steak so he's definitely a trolling madman.

Posted by: SpeakingOf at September 13, 2026 04:50 PM (6ydKt)

60 I spent the last 2 days processing food. Well fruits and veggies.

I have 5 HUGE bowls of salads - Chinese Cabbage, green peppers, onions and tomatoes. I finished off the 25lbs of Roma tomatoes but my friends are away and told me to collect stuff from their garden and I have a ton more tomatoes, which is great. Raw, nothing fancy.

I just cut up a HUGE 18 pound watermelon so I'll be having that over the next three days or so. It's nearing the end of the season so what the heck.

And I cut up some of the carrots - 10 pounds and some of the 20 pounds of beets I have in the basement. Those are my snacks for the next several weeks.

I'm actually going to be cooking bacon later today. Kind of the first time. Mom handled cooking. But I never needed much. I'm fine with fruits, veggies, nuts, yogurt, canned sardines, boiled chicken, cereal etc.

I'm apparently pretty easy to feed. Which is fine.
I'm happy with it.

Posted by: Stateless - Ralphy - 105 years old! Puppy at heart! at September 13, 2026 04:52 PM (Sco7b)

61 Fast Facts: Kentucky Boy

ABV: 50%
Maturation: Kentucky Boy is a bespoke bourbon blend developed by Elizabeth McCall and Caleb Trigo. It marries Woodford Reserve Double Oaked, Old Forester Birthday Bourbon, and King of Kentucky. It’s a non-age-stated whiskey, and the exact proportions of the blend remain undisclosed.
...
Brand tasting notes for Kentucky Boy highlight a nose rich in chocolate, toasted hazelnut, Luxardo cherry, nutmeg, and fresh-baked apple pie. The palate opens with “crisp ginger snap cookie and stewed apples,” then moves to sweet charred oak and baking spices. A long, sweet finish ends with dark cherries, golden raisins, and hickory smoke.

Posted by: SpeakingOf at September 13, 2026 04:53 PM (6ydKt)

62 We off and on have breakfast for dinner. Eggs, either sausage or bacon, hash browns or biscuits and gravy.

Occasionally all of the above.

Morning shits are epic.

Posted by: Martini Farmer at September 13, 2026 04:55 PM (2Cry5)

63 >>Mom always made a breakfast casserole on Christmas morning. Bread. Milk, eggs, Swiss cheese, sausage and some dried mustard. I know I have the recipe somewhere but I'll be darned if I can find it.

My sister makes a similar one. It's delicious.

Posted by: JackStraw at September 13, 2026 04:55 PM (viF8m)

64 Is that bourbon or dessert?

Posted by: SpeakingOf at September 13, 2026 04:56 PM (6ydKt)

65 "Brand tasting notes for Kentucky Boy highlight a nose rich in..."

It's booze not a dang salad.

Posted by: fd at September 13, 2026 04:57 PM (MWfyi)

66 I'm actually going to be cooking bacon later today. Kind of the first time.
-----

What??

Posted by: Common Tater at September 13, 2026 04:57 PM (uozx9)

67 As a frequent consumer of vodka, to me the quality difference is not one of flavor, but of smoothness. I can easily tell the difference from Skol, to Titos, to Grey Goose, to Ciroc. Particularly in a Martini.

And I used to precook my peppers for stuffed peppers, but then I realized it was the dirty rice I really wanted, and stopped bothering with the peppers.

Posted by: Baron Munchausen at September 13, 2026 04:58 PM (C1NyB)

68 It's booze not a dang salad.

Anyone who writes like that is getting paid for it one way or another. Which is not necessarily a slam, just something to keep in mind.

Posted by: Oddbob at September 13, 2026 04:59 PM (vTZFs)

69 Nothing wrong with breakfast for dinner.
Ham and eggs, omelettes and hash browns, eggs, sausage and Belgian waffles, French toast, English Muffins.

American breakfast has a a lot to offer.
Especially if you don't like vegetables.

Posted by: SpeakingOf at September 13, 2026 04:59 PM (6ydKt)

70 CBD, I have to say, that the RMBS Mom makes fantastic stuffed peppers and tomatoes. Made a batch just the other day, in fact, with the garden tomatoes.

But I'm with you on the current sad state of collar stays.

Posted by: RedMindBlueState at September 13, 2026 05:00 PM (84gkw)

71 Emmie, thanks for the info. I'm writing this down in my garden journal.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 13, 2026 05:00 PM (kpS4V)

72 I like stuffed peppers, but I prefer stuffed zucchini. We had it last night.

Posted by: jix at September 13, 2026 05:01 PM (y687V)

73 If I had some stuffed peppers right now I would eat them, precooked peppers or not. The best ones I ever had were at a little place that's not there anymore. You need some fried cornbread to go with them.

Posted by: fd at September 13, 2026 05:01 PM (MWfyi)

74 All Hail Eris, hope it turns out to be helpful.

Posted by: Emmie, celebrating 250 years of God's grace at September 13, 2026 05:02 PM (OlzlW)

75 I like stuffed peppers, but I prefer stuffed zucchini. We had it last night.
Posted by: jix at September 13, 2026 05:01 PM

Stuffed zucchini is also a thing. Eggplants, too.

Posted by: RedMindBlueState at September 13, 2026 05:03 PM (84gkw)

76 Stateless, I must admit some jealousy of the food haul. Not enough to trade countries, but...

Posted by: RandomDave (if you can spare a bit, please click!) at September 13, 2026 05:04 PM (aJQbY)

77 I've never had any bourbon that tasted like chocolate. Possibly because I never expected it to taste like chocolate, much less golden raisins.

Posted by: fd at September 13, 2026 05:04 PM (MWfyi)

78 >>If only we could ameliorate this unfortunate peccadillo of dissing maple syrup on French Toast, he might possibly graduate into being a sterling chap!

When my folks had their farm in Vermont they had an agreement with a local farmer to allow him to tap their maples in exchange for some of his final product.

Fall Sunday mornings my dad would make waffles with sausage from a local farmer and of course maple syrup everywhere. I've already been to heaven.

Posted by: JackStraw at September 13, 2026 05:04 PM (viF8m)

79 Blending bourbon is how you ruin bourbon. Seagrams did this already when they owned Four Roses. The fuckers.

Keep it neat, keep it safe.

Posted by: Mark Andrew Edwards, Buy ammo at September 13, 2026 05:05 PM (xcxpd)

80 To be honest I don't leave bourbon in my mouth long enough to savor the flavor.

I've had some hat were pretty smooth that I could slow down with but generally it's a down the hatch kinda thing for me.

Posted by: SpeakingOf at September 13, 2026 05:06 PM (6ydKt)

81
Food adjacent-

I saw a guy yesterday eating a hamburger as his Tesla Y L(?) drove him (I assume) on the tollway yesterday.

Kinda neat.

I more or less assume all cars/trucks will have that ability in 5 years or less.

You'll even be able to eat your French Toast with Maple Syrup with knife and fork as you speed along the highways and byways of America.

Posted by: naturalfake at September 13, 2026 05:07 PM (iJfKG)

82 You people give CBD a hard time about maple syrup, but I prefer to think he is misguided, like people who prefer Ginger and 9mm.

Posted by: fd at September 13, 2026 05:07 PM (MWfyi)

83 >>But they looked spectacular in the video!

Heh, yeah, except for those obvious trailer trash "recipes" where they get out a big aluminum pan and make a casserole by layering things like chicken nuggets, Velveeta, onion rings, salsa, and then corn flakes + 2 sticks of butter!

*I made that up, but you know those ghastly reels. . .

Posted by: Lizzy at September 13, 2026 05:07 PM (rOKnE)

84 I agree about your vodka comment with one exception. I recently discovered Kástra Elión Greek vodka with olives. Ice cold with smoked salmon is divine.

Posted by: jix at September 13, 2026 05:08 PM (y687V)

85 I can tell the difference between top shelf vodka and...not. But I can't tell mid-tier apart from cheap.

A really good vodka has a subtle flavor and a viscosity to it, not to say oiliness.

Posted by: Mark Andrew Edwards, Buy ammo at September 13, 2026 05:08 PM (xcxpd)

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