Eatmywords
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Posts posted by Eatmywords
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Such pretty pics! Agree w Heidih, not what you imagine when you think Greece (tho I imagine you'll be taking us there soon). I don't get the plastic apples alongside the edibles but what does my taste know. Where next?
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1 hour ago, Anna N said:
I have always thought of it as an eggless mayo.
Right, the blend of roe, lem juice and OO just tastes a lot like traditional mayo
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Yes, I'm looking frwd to this too, thank you! Greece has been on the list for so long but haven't made it (yet). Guessing you don't speak Greek? Was there a language barrier?
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Poached egg over chicken meatloaf over mashed potatoes drizzle of McCormick packet (chicken) gravy......(slightly off from the original dish)
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I think this all boils down to, well, boiling.
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17 hours ago, KennethT said:
You could smell a durian stand in Singapore from across the street and down the block. Outside, not inside.
Ahh, nothing like the first time you smell fresh durian. It's a 'how is this possible?' moment. I think of not showering for a year and combining that smell with spoiled onions and garlic. Delish. Jackfruit is heavenly in comparison.-
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1 hour ago, kayb said:
The stuff I used is sold on a roll at Lowe's as "landscape fabric." It's water-permeable. I've never had a lot of success with mulch keeping down weeds, but I do cover my beds with straw in the fall (take off the landscape fabric, put down straw about two inches thick, put landscape fabric back, add bricks to keep it down). The next spring, that's just tilled in.
Thank you! And is the straw to protect the soil?
I just started composting using a double barrel system. One of them is full and ready. Do I sprinkle some around each plant and when, given the plants are less than a 1'? thank you -
On 5/21/2021 at 11:13 AM, KennethT said:
Black plastic sheeting is the best for weed control (not like I ever get a weed in my setup (unless I've planted it, ha!)). Make a 1" or so hole in the sheet when planting the starts. Also makes for using less water since the plastic limits evaporation from the ground. It's used a lot in ground based greenhouses.
Thanks Ken, I started most indoors and finally got 1/2 of them in yesterday - 16 assorted beefsteak, cherry, roma, couple hybrids so I'll need to cut/slit larger openings, no biggie. So yes, I'm familiar with the concept but was looking to know exactly what @kayb used and if she had any tips vs mulch?
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On 5/7/2021 at 8:09 PM, kayb said:
Garden update du jour:
Your garden looks great! I'm late and getting everything in now. So you just use regular weed stop in all the beds w no issues? - Doesn't get too hot or damage the plants? Getting tired of using mulch so maybe i'll give it a shot, thx!
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I get there is a market for books like these. I just think it's a stretch for pizza (no pun) which is simple in nature. - Good ingredients, equipment, experimentation, repetition.
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16 hours ago, patti said:
The job no longer exists, locally. The pandemic put group travel on hold. For the first six months, that’s all it was, on hold, but by September, the company severed ties with the university. They cut 2/3 of their global program inventory, deciding they would only hold on to the biggest programs. Ours was a small operation. New Orleans still has a program, with many fewer programs than they once offered. It worked out for me, since I’d planned on retiring at the end of Dec. 2020, regardless.
It was a great job, but like all jobs, there was much to stress about. However, on the final night of most every program, we went out to dinner at a Cajun restaurant/dancehall, with live music. The Cajun two-step can adjust my attitude every time.
It's ok, after the first story I no longer want it and it wouldn't want me. Requires more patience than I'm capable of.-
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Are there so many secrets on making pizza contained in these books to justify the cost? Are they written by hand? Perhaps each purchase includes a pound of saffron?
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Yes, sounds like a fantastic job! Can we trade?
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11 hours ago, scubadoo97 said:
The mashbill is >51 % corn, aged in new oak charred barrels and distilled no higher than 160pf and bottled to at least 80pf so meets the criteria and definition of bourbon. Bourbon does not need to be made in Kentucky. They would just be very happy if their product was not lumped into the large playground of bourbon so by calling it Tennessee whisky there is less competition in that market but it meets the definition of bourbon in every way
Right, I think in order for it to be 'TN whiskey' it must first be bourbon. The extra step of sugar maple filtration makes it TN whiskey. I don't know if that's a required label (legally) or by choice but I agree it seems they wanted to separate from bourbon so consumers knew it was something a little different, sweeter.
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12 hours ago, J_Ozzy said:
Jack Daniel's Single Barrel Barrel Proof, which had limited releases in Ontario and Quebec last year (and is pretty widely available south of the border), is really quite something; I'm not generally a JD fan, but this bottle won me over.
I've heard/read the single barrel shares no similarities w Old #7 and is a seriously crafted release. I kind of think they should've separated themselves with a different brand name as JD is so synonymous w Old #7. At $55 and up, not an impulse buy but def want to try it. -
14 hours ago, TicTac said:
Please tell me which Canadian Bars are offering Pappy - have car, will travel.
Seriously though, Pappy is the unicorn North of the border, wish I could find a bottle.
Certainly getting into bourbon. Lately my go-to's have been Eagle Rare and Angel's Envy.
Very envious of the selection you all have down South!
We had a bourbon bar by us that covid killed. Sadly, the couple times I visited I wasn't as interested in bourbon.A couple of my local stores offer Pappy (not sure the releases) in the $500 range. Not happening anytime soon and just crazy to me in general. Plenty of great stuff well under $100.
I've been meaning to sample ER and Larceny. Both get much praise. Oddly Eagle sells for much more the MSRP by me so I might wait to find it at a reasonable price. thx
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so the green ones aren't premature red ones?
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14 hours ago, scubadoo97 said:
Nice selections, every one of them. Bourbon that is excellent and won’t break the bank. I’m a fan of WT 101. Enough rye and proof to keep it interesting and you can’t beat the price
Just about everything you read or watch on WT101 agrees which is why I was so disappointed when I couldn't jump on the wagon. For the abv it's thin, runs hot yet finishes quick. I wondered if the the recipe or some process changed on the newer releases. I've come across a couple comments agreeing so I wonder.
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55 minutes ago, KennethT said:
EMP is already about 50 yards from the OG shake shack...
that was the joke, Ken. this other place is in CA.
I think Weinoo got it w his In n Out ref. (Why can't we have one? 😔)
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19 hours ago, kayb said:
As a native Tennessean, I have a sort-of fondness for Jack Daniels, but you have to know how to drink it. It goes down well neat, or with one or two ice cubes and maybe a spritz of lemon to tame the sweet.
Not a bourbon fan in general, as I find it too sweet, but I tend to keep Elijah Walker (for drinking) and Knob Creek (for cooking) on hand. I will drink them only if I run out of Scotch, vodka and rum.
If I'm going to drink a whiskey straight, or over a couple of rocks, I'd much prefer one of the Highland malts. But I will confess bourbon, or Bulliet rye, is nice to have on hand for a Manhattan.
On the other hand, there's a helluva lot to be said for a good shot of dark Jamaican rum with lime....
Haha, well you have to like JD or they'll deport you. I've tried to find 'a way' but have the opposite take. It's unbearably sweet while bourbon (decent/good bourbon) is less so. It's expected as Tennessee whiskey is sweeter based on the sugar maple filtration used in the style.
I think you mean Elijah Craig (I couldn't find Walker) and really like the small batch 94pr (as mentioned above). If that's not what you have I highly rec.
I love scotch too and Irish whiskey/tequila/rum. Maybe I was bored w covid but when I discovered bourbon I found it had more dimensions and profiles than my aged scotches. I think that's mainly due to the higher proofs allowing for big complexities and longer finishes. I'm still trying to figure out what's drawing me as my wife gives me the stink eye when I come home with another bottle.
I've started appreciating ryes too. I have the Old Forester which I'm really liking mixed or neat. I've also tried the Rittenhouse and like it a lot. Both around $25 which is crazy to me when I compare what kind of scotch I can get for the price range. Johnny Red? No, thx.
As for rums, I'm seeing more and more aged small batch stuff coming out meant for sipping. I'm going to have to pick something up. Any recs? Anyone? Buehler? 😁
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18 hours ago, weinoo said:
And today I saw the news that Single Thread is opening a "sister" restaurant, in the "old' SHED space.
It will be plant based...
Is it true they're working with Danny Meyer to put a Shake Shack 50 yards away (like EMP) in case diners get hungry?-
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43 minutes ago, gfweb said:
NAFTA turned Jack Daniels into bourbon even though its <51% sour mash.
Still tastes like bananas to me
Never got it w JD. It shouldn't be lumped in the bourbon cat. It's labeled 'Tennessee Whiskey' and sweeter than bourbon due to it's finishing process. (Otherwise the mashbill is similar). Had it maybe 5x in my life. Always off-putting. Although the barrel select stuff is getting much praise right now. Would try that.
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38 minutes ago, blue_dolphin said:
Totally agree. I usually keep Elijah Craig on hand, the 94 proof one that used to say 12 yrs before they removed the age designation a number of years ago. I should try some others but since I mostly use them in cocktails, I don't need to get too fancy.
Yes, a few years ago EC dropped the age statement to keep it affordable by combining younger blends but only as low as 8yrs so still nicely aged for entry level. Called Small Batch now. I think it's great neat since it's only 94pr (w sounds crazy to anyone not used to going over 80pr for anything). Was one of my first purchases at $27. It's got nice depth with the classic profile of caramel, vanilla, nuts, baking spices, etc. A real bargain. I'd love to try one barrel proof release sometime.
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7 hours ago, haresfur said:
I haven't been drinking a lot but my go-to bourbons are Russel's Reserve, Buffalo Trace, Wild Turkey/WT-101. I have a couple of others that I'm not as fond of so I should really drink them up. Bourbon is expensive here.
It's interesting how the pricing varies so much even just here throughout the states let alone overseas. Buffalo Trace is a solid bourbon and value ~$30. (Finished a 375l recently : ) Gets much love by the pros in the entry level as well the WT101 which was one my few disappointments (relegated to the 'mixer' team). I find it tad harsh, hot and young but find in cocktails. I know I'm in the minority on that one. Heard great things about Russel's and looking frwd to trying it.
As I mentioned, one guy I've learned much from on youtube is this Jason C - Mash and Drum. His vids are so informative and his palette is impressive. His recs on the mark w my likes. Here's a good one on Best Values should anyone be interested
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A short travel blog of Greece: Pelion, Meteora, and Athens
in Elsewhere in Europe: Dining
Posted
Great pics and detail! The beet salad is whispering to me.....'come here now'. So pretty. Love that your visiting the non touristy areas.