jsolomon

Ta da!

I've also seen similar research about live active culture yoghurt having similar properties. I'll try to scare up the citation today.

Pickled mustard green? I've never heard of this, but I'm terribly curious. More information, please.

I bucked hay bales, fixed fence, and walked beans summers... Of course, my BMI is now 27 and I run marathons... edit to add: great sports in my development: fencing and wrestling

I would wrangle, or make fondue. Drink champagne. I'm not too sure about the pedicure/manicure thing... but there are things that men will never understand about women.

Another one that makes a good side: peel, seed, and cube a winter squash (I use butternut). Steam for about 20 minutes until just tender through in a steamer appliance, or steamer basket. While they are steaming, cube small and cook some bacon reserving everything in the skillet. When the squash is finished, get the bacon and grease good and hot and use it to saute some color on the squash. Finish with nutmeg black pepper.

I'll bring onion confit and spicy sausages.

Pinot gris is good with crudite platters (especially if they aren't overpowered by a really creamy dip) German wines, for instance Riesling, Gewurztraminer, Spatburgunder would be wonderful. Ask your wine purveyor for a QbA or a QmP German wine and you'll be set for wines that aren't necessarily American classical Pinot or Chardonnay.

By docsconz's definition, I am a wine fundus. Let the funky fermented fundoids rejoice.

Fifi, I checked froogle.google.com for beef suet. It appears to be available by mail-order. If need be, I can get you in touch with some good butchers here in Nebraska, or I have some friends in south Texas (San Angelo area) I can ask for clues to good butchers.

One of my uncles has one of these from Luhr Jensen. Little Chief top loading smoker And it seems to do fairly well for making food where smoking is used as cooking and preservative. He's smoked fish, sausage, elk, deer, moose... Together we've also cold smoked bacon which worked really well. I think they're reasonable. The price on this one is sort of out of line if you ask me, though.

One suggestion I would also add is 1/2 tsp cocoa powder. It just seems to round out all of the flavors and help it be more unctuous.

Impossible, even with using canned beans. ← Pressure cooker?

Pancakes and chili con carne. Maple syrup goes disturbingly well with chili con carne. Smoked meats also seem to go well with maple syrup, so smoked turkey and butternut squash in a shepherds pie.

I'm not sure yet. Food plans are for a traditional gruyere and emmental fondue as the main dish (Turkey day for two), so I'm not sure what beer we ought to drink with that.

Speaking as someone who spent several of his formative summers raising fowl for his family to eat, I must say Chickens, ducks, geese, and pheasants. Pheasants have the added bonus of in many areas of the US, you can contract with game preserves to provide them certain numbers at certain times of the year. Pheasant is delightful game. It's taste and texture are simply divine. Duck is fabulous, too. Turkey--pretty good, but they are tough to try to control.

Mary and Brad, From my experience in education (I am far from an education professional, but parts of all of my jobs include education), and with my experience as a wine consumer, I think that blending should be a part of both (and Wine 301 and 401 if they come up) because there are reasons to blend across vintages, across varietals, to create certain products (e.g. port). So, perhaps a simple overview in Wine 101 to give us the lay of the wine blending land... common blended products, why blending occurs now and in the past, and very general concepts of what a vintner thinks (along the level of red wine with meat, white wine with fish types of blending concept) Wine 201 could contain more information...but I'm not so sure on what it should contain right now... Thank you for your work on these, to everyone!

Oh my... coffee and a cigarette? Better Than Sex (at least mediocre sex)

That's exactly how it is in my reserve Unit in the Army. So, I only smoke when I have the uniform on.

Ok, I'll bite. What on earth would you consider a low-quality light American lager, if Bud Light is a high one? Isn't there a drink with beer and Amer Picon? regards, trillium ← Hmm... Busch would be one. Keystone... pretty much anything you'll find the Hash House Harriers drinking is going to be one. MGD... Edit to add OLD STYLE!!!

How about red beer? I drink it all the time. Great stuff.

That's certainly an interesting way to warm baby's milk...

And beer. Don't forget about real systems administrators who unplug the mainframe from the UPS so they have a disaster-proof coffee supply. Real systems administrators also wear hiking boots into the server room just in case a mountain springs up from the raised flooring requiring them to pick their own coffee.

What?? They don't make "soda" with sodium carbonate anymore. It gets its fizz from introducing pure carbon dioxide to water. ← You're right, but sodium benzoate, sodium erythorbate, and disodium EDTA are added to many to preserve freshness. Some may be sweetened with sodium saccharin. Aspartame doesn't have any sodium, though.

Hehehe, my eating habits in a car are much saner than my eating habits in a farm tractor. A typical meal my mommy made for me when I was at home helping out in the field til all hours of the night: Piece of fruit (usually apple, pear, or grapes) Carrot or celery sticks Thermos of soup Sandwich Hot veg Piece of pie, cookies, or cake (if I was really good, brownies--no nuts, unfrosted) Granted, moving at 4.5 miles per hour is much different than in traffic, but when you've got to worry about driving straight, 4 levers, 6-25 toggle switches depending on the implement you're attached to, and 15 feet on either side of you, it gets busy. Edit to add: my favorite is a ham and cheese on a baguette with cranberry chutney. But, too crumby to have in the tractor. Strictly wonder bread unless you want to vacuum the cab every day, otherwise mice WILL get in.