Tri2Cook

My personal, and admittedly cynical, feeling is that probably 15% - 20% complain about sweet in regards to spirits and drinks because they actually don't like it and the rest complain about it because they think that's the cool thing to do.

Me too... only I'd make that ten times out of ten. Edited because sometimes I can't type as well as your average trained monkey.

For there to be "phony" chili, there has to be a single definitive, and widely accepted as such, "authentic" chili.

Me too.

Agreed. I have previously embarked on the same fools errand, and if like me you just don't like tomato juice, nothing will make it work. Agree as well and, for me, using clamato instead is like trying to get a bad smell out of your house by tossing in a skunk.

I wasn't sure I was going to bother this year but it's starting to look like I probably will. I have no idea what at this point but I should probably start figuring that out. I'm leaning towards an entirely new list so I'll be looking for ideas to steal. I've been doing the ones I know the people I give them to like for a long time... might be time to shake things up a bit.

I've only been to a Swiss Chalet once (several years ago). My gf (who's been there many times) likes the chicken pot pie so we went while on a trip. I ordered a burger in the place that specializes in chicken. That was a bad decision.

I tried that one a couple years ago, with the less than stellar mezcal that I can get where I live, and really enjoyed it. Good name for it too, it's refreshing and goes down easy on a hot day.

Looks good Kerry. And I agree, the best present for someone turning 95 is whatever they damn-well want! I made Michael Laiskonis' Condensed Milk Ice Cream today using the Dulce de Leche Eagle Brand instead of the original. It's nice with a not-too-overbearing caramel flavor that would probably go really well with that cake. I'd suggest a 50/50 swap but I don't think it's quite cold enough to ship ice cream yet...

Sent. Have fun!

There's a recipe for Broa in Bernard Clayton's New Complete Book of Bread. I have no idea if it's authentic or not but it's good.

I recently tried Sean Brock's Husk Cornbread recipe. I'm not sure if I'm ready to call it my favorite... but it was really good. Not sweet, not cake-like and it has that crispy bottom that is essential to not having a soggy mess when juice from the beans or greens runs under it on the plate.

We stopped in Owen Sound at KW Surplus - a store with a huge collection of strange and wonderful items - picked up a few things and tried to add them to the well-packed car. You recall the 'wafer thin mint'? That scene is playing in my head now... I can picture it with the car.

That's one well-packed car.

I haven't had pimento cheese in many years. I've never had homemade pimento cheese. I may have to remedy that situation.

I almost wish I hadn't looked at the pictures... now I'm wanting to make strudel again.

I suppose what it comes down to for me is that the LCBO has the Yvette, they may or may not have anything else in the violette general category soon or ever. I'm undecided on whether or not I'm going to grab it but I don't have very high hopes of there being an alternative any time in the near future either. With the quantities generally used in drinks being so small, I'm wondering if a violet syrup would do the job.

I rarely eat chicken, it's not on my "favorite things" list. I don't dislike it, I just don't get a whole lot of enjoyment out of it either. If, on one of the occasions I do eat chicken, I happen to eat one that, due to being improperly cooked, handled or whatever, is infested with salmonella... then I suppose I'll have to deal with salmonella at that point. I'm not going to spend any time worrying over it though.

I don't think you're being a wise ass. But I don't think you're getting what they're explaining to you. Using charred wood in the aging of spirits is normal and does all kinds of good things to the spirits being aged. Recycling previously used charred barrels to age another spirit is common as well. They're not trying to get essence of Jack Daniels in their spirits, they're trying to get the effect of whiskey barrel aging. Nothing dangerous to be concerned about.

Haven't tried that drink yet but I still have most of a bottle of St. Germain and most of 2 bottles of the Chase so maybe I should give it a shot.

Thanks Kerry! When'd they do that? If I'm not thinking of something else, the last I saw, they had that on the online order thing for like $80... which I was unwilling to pay. Didn't know they moved it into regular stock and cut the price in half.

I guess I'll add that one to the list of others I have lined up to try if the LCBO ever decides to bring in a violette.

I'd take that over turkey any day... including Thanksgiving.

We did Thanksgiving dinner yesterday. It's not often I get 2 days off... I wanted to keep today open for being lazy. I saw your last post about Parkin and was curious so I did a little researching. I've been meaning to actually get around to making it. This would be a good day to do it (nothing important to do and it's kinda chilly) except there's already an overload of leftover dessert stuff from yesterday sitting in the kitchen.