HungryChris

I bought six AO Stone Dry last fall on a recommendation from a relative. I still have 4 left. Not anything I would crave at all. I think I grabbed the second one as much to make room in the basement fridge as to quench my thirst from splitting wood. The next time I smoke pork, will probably be the next time I open one up to mop with. HC

The one near me is quite small too. Based on Google Earth map it has parking for 90 cars and appears to be 100 ' X 150 '. HC https://www.google.com/maps/place/175+River+Rd,+Lisbon,+CT+06351/@41.5851505,-71.9949806,157m/data=!3m1!1e3!4m2!3m1!1s0x89e67782387bede7:0x6779c0c669900d92

I think I use mayo mostly for spicy kimchi tartar sauce, coleslaw dressing and potato salad. All those have big vinegar components and I am pretty sure I could not distinguish the mayo used. For deviled eggs, not sure, but still don' think so. We are having small snack foods for dinner tonight, potato salad, chicken wings and gyoza. I like that I can buy a Kirkwood fresh chicken wing "six pack" at Aldi for $1.99 per lb. They are well over $3.00 for a much bigger pkg just about everywhere else around here.

Then you should be making your own mayo! I do not believe I have tried the TJ's Dijon mustard, at least not in a long while. I used to always have grey poupon on hand, but not any more. HC

I am also very fond of the Burman's Dijon Mustard, and like the almond and hazelnut stuffed olives as a snack or in a salad. Deb likes the milk chocolate coated butter cookies. HC

What I am saying is that if I had experienced what you mention above, I would not go there either, but this is far from my experience.

So you're comfortable saying that you have higher standards than any folks who are happy with the Aldi in their neighborhood, and that they just don't know good quality like you do? Pretty easy to say, but completely untenable. HC

My experience as well!!!

Wayne, Would you mind talking about what your process was? I kind of expect to see more gochugaru in there, but don't pretend to be anything other than a person who likes...ok, loves kimchi. I have been looking for some nice Napa for a while now, myself. HC

Crispin was the driest I tried. The local hard cider from Clydes Cider Mill, with the catchy name "blackout" is dry too, but not carbonated, but then again, you have the answer to that.

For a while, I tried to find a hard cider I could enjoy. In my area, most places don't sell single hard ciders, which is pretty much why I stopped buying it. After my first Redds Wicked Apple, I used the other 5 cans as smoked rib mop, just hated the stuff. It was like a cheap cocktail made in a juice box. Crispin, an import, was my favorite based on what little research I did. HC

Thanks for the Crepes, First day of spring indeed, winter storm alerts and all. Most folks buy salt for the walkways and so on, here is how I decided to prep for the storm: HC Oh and I almost forgot. I took three empty growlers to the local craft brewery to be filled with one of my favorite APAs too, just to play it safe.

Today was the day I was hoping to see the first signs of lettuce or Brussels sprouts plants emerging. This may be a total do-over. Oh, well, hope springs eternal and nothing ventured.... HC

Chargrilled oysters (with hot dipping bread), stuffed littleneck clams with chorizo stuffing and grilled asparagus. HC

In a quart jar, 1 level TBS Kosher salt (the large crystals) 3 cloves of peeled garlic, about 2 tsp dill weed, crushed red pepper flakes if you like a little heat, a bay leaf or two and sometimes yellow mustard seed. I cut the asparagus to remove woody stems, blanch quickly in boiling water and rinse under cold water. Pack them in the jar with the sliced onions. fill 3/4 full with white vinegar, top off with tap water and shake to dissolve the salt. Refrigerate for a few days and you are there. HC

Little neck clams and the last of leftover jerk chicken. HC

Refrigerator pickled red onions and blanched asparagus for salad and sandwich fixings. HC .

Simple salads and spaghetti with meat sauce last night. After weeks of nice weather, we had to climb back onto the firewood train the last few nights as temperatures dropped into the low twenties. HC

Only recently, I think.https://www.aldi.ie/en/about-aldi/information/credit-card-in-store/

Scrapple. Deb is off to watch her grandson so I make quick work of what's left of the evidence. What scrapple?

.....OK, Just take a seat and relax on the sofa for a bit. Now let's start with your childhood....how would you say that went, on whole..... I am guessing that you are just not fond of tomato juice or that you are a tomato juice purist? HC

I guess I kind of agree. Like a good salad, if you made it yourself, you know you don't have to put your glasses on to eat it. HC

What is wrong with you people? No bloody marys ? Do you just live too close to the pole or is there some other issue?

Anna N, kimchi tartar sauce is my go-to tartar sauce for a while now. I take a few forkfuls of drained kimchi and dice it into relish size, add a bit of diced sweet onion and mix in mayo to the rough consistency I like, adding kimchi juice as needed. It just gives a little spicy kick. I have yet to try a kimchi bloody mary, but it is inevitable, you?

Fried calamari. Point Judith squid from McQuades Market in Westerly, RI., about 20 minutes from home. Deb and I both love fried calamari and some of the best comes from local waters. Here is a little photo trail of how it all happens. First, the meal (left over potato salad): Next the source. As you can see, this is not a big ticket meal, but can be as good as fried scallops: This stuff, as good as it is, is dirt cheap here, which always gets my attention. To my mind, cleaning it yourself insures that you get it as fresh as can be. I buy 1 1/2 pounds of squid and after it's cleaned, I end up with 3/4 pound, which is just about perfect for two. Frankly, cleaning squid is a PIA at best, but worth the effort. Here it is cleaned and cut into rings: Simply do the "shake and bake" thing in a plastic bag of seasoned flour and fry at 375 F a quarter pound at a time in peanut oil and pop each batch into a draining tray in a warm oven until they are all done. Serve with "Shelby" fries. I like kimchi tarter sauce, but tonight, Deb opted for marinara sauce. HC