weinoo

Beer Advocate - Defending Vacu Vin

Well, I was gonna say (in response to the title of this thread) ... drink it!. Maybe using a Vacu-Vin, (eG-friendly Amazon.com link) which I use with success on those occasions when we don't finish a full bottle of wine... But I really don't think a bottle of beer, once opened, is meant to be consumed in more than one sitting.

I’m moving towards squab, then quail!

I don't understand what Casamigos has to do with that gin above? https://cannabis-spirits.amsterdam/

Potato salad, green salad, chicken thigh. All salads, all the time, as it's kinda HOT.

Wait till they start hitting up your single malts!

These kids today...

Did they slice for you, or do you take it home in one piece? (Or, in this case, 3 pieces).

We had a couple of nice starters last night, at a brand new Basque-style restaurant down these parts: Crab stuffed piquillo peppers. This is a potato "salad" like those you see in every pintxo bar. Topped with trout roe.

https://www.realwasabi.com/

I still have any number of the OG proof Beefeater bottles stashed away, as I made it a priority to grab them whenever I saw them, usually in out-of-the-way liquor stores. I don't mind the standard/classic Tanqueray, and I never knew which was going to be cheaper until walking into the liquor store.

I've been using Ford's (45%), which seems to be gaining favor among bartenders. I have a little more "trouble" with Tanq 10 in a Martini.

Haas avocados at TJ's yesterday are up to $2 each...they normally range between $1.49 and $1.79. Probably due to this...https://www.nytimes.com/2024/06/17/world/americas/mexico-avocado-inspections-suspended.html?unlocked_article_code=1.1U0.N_Rx.PqPtPW279gJA&smid=url-share

Perspective! (The 4 thighs were on the smaller side, the corn was normal!)

Asparagus vinaigrette. Roasted chicken thigh (steam girl), house-made "French" potato salad, corn.

Penzey's does - see this page...https://www.penzeys.com/online-catalog/french-tarragon/c-24/p-816/pd-s

So we each drank a can of Johnny Mash Original Cider last night. Too sweet for us.

You must be from France 😉 . I really like those cidres, as well as Basque sagardoa. Some nice funkiness there.

To be honest, I wasn't thinking about overlap as I bought spices for each cuisine, but now that I've had them for a while, the stuff that gets used more frequently is in the shared space. Also, to be honest-er, a lot of the ingredients I bought for Thai and Indian cookery were bought during the crazy-er pandemic times, when I wanted to cook stuff that we couldn't go out for. My more "normal" cooking style is Italian, French, Spanish...along those lines. Mediterranean + Middle Eastern, if you will. Then, Chinese and Japanese, whose common ingredients have always been in shared, more accessible space. Much of the Penzey's stuff was bought at the same time; every year or so, I restock the dried herbs and ground spices, and I like Penzey's for that. As can be seen in this more current spice drawer picture, some Burlap & Barrel has entered the fray, either gifted to me or purchased as one-offs. Also a bunch of different saffrons in the lower right, and the rectangular boxes are 3 different styles of pimentón, recently refreshed when we went to Spain in December!

Shacksbury and Doc's are also good, but stay away from Angry Orchard!

I think that's a pretty good general idea; I use a 50:50 beef:pork combo. One egg per pound of meat, similar seasonings, a couple of tablespoons of grated cheese, and bread crumbs (as opposed to bread) soaked in milk or cream (though I think I used kefir last time, as I was out of milk). The thing I don't do is fry them, but rather bake them for about 30 minutes. (And of course, first cook up a little to make sure they taste okay).

When we have a not-great meal out, and that not great meal includes pasta, I'll often make pasta the next night...just because: Mezze rigatoni with meatball and sauce. Salad.

Is the only ingredient on these "shrimp?" Because Trader's sells them, but they also have salt (and in a not so small quantity) as one of the ingredients.

The only way a (real) bagel is properly eaten, in my opinion.

We probably didn't eat too many secondi back in the day either, since we had filled up the same way as you (that warm testa was so good). It's very hard to find practically any price/value these days, so I usually stick with the tried and true. Until The Bitter End.