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Posted
2 minutes ago, Smithy said:

 

If you mean the big barrels, I think those are for tasting and supply. They pour into the squarish bottles of the size you choose, and then give them a special stopper that requires a bodacious press to shove it in. When I wondered aloud how I'd get the stopper back in once I'd opened a bottle, she told me that it has a built-in pour spout. I haven't taken the wrapper off one to see it yet (each bottle has a black plastic shrink-wrapped cap atop the stopper) but when I do I'll show you a photo of it.

Well.  I think someone should start making those barrel containers on a smaller size.  I think the oils would keep for longer.  Plus it's cool.  

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Posted

Amusing signs seen around Alamagordo:

 

20260218_115145.jpg

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Posted
1 minute ago, Shelby said:

Well.  I think someone should start making those barrel containers on a smaller size.  I think the oils would keep for longer.  Plus it's cool.  

 

It is cool! The first winter in my new house, years before I met my darling, friends came up for a winter camping and skiing trip. They brought a mini-keg of beer as a house-warming gift. It's too long ago now for me to remember its size, but it was probably a couple of gallons' worth. Opening it was a bit of a mess because none of us had messed with something like it before, but the mini-keg was cool and it did keep the beer in good condition. Not that the beer lasted long enough to go off. 🙂

 

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Posted

@Smithy  Are the vinegars balsamic?  If yes, i have a bunch of fruit flavoured infused ones and love them.  Wise buy on the kalamata olive oil - i love the stuff.  I also use a butter infused olive oil.  

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Posted
1 minute ago, ElsieD said:

@Smithy  Are the vinegars balsamic?  If yes, i have a bunch of fruit flavoured infused ones and love them.  Wise buy on the kalamata olive oil - i love the stuff.  I also use a butter infused olive oil.  

 

They had several balsamic vinegars although I can't swear that they all were. My problem is that I buy these things thinking they look like a wonderful idea, then don't get around to using them for donkey's years. At least the vinegars shouldn't go off, but I know I have bottles of citrus-infused balsamic vinegars at home from trips we took at least 10 years ago. I'm kinda like a culinary magpie: it's shiny, I pick it up, then take it off somewhere to stash. 🫠 I'm trying to change that, and one way is to stick with the more straighforward stuff I know I'll use. I do like and use the varietal olive oils.

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Posted

@Smithy

 

thank you for taking the time to show us the tour of that store.

 

I visited my sister in TX , north of Austin.

 

the H.E.B. in her town ( Georgetown ) had a Tortilleria , not quite as impressive.

 

the I visited the H.E.B in downtown Austin :

 

theirs was as impressive as the one you visited.

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Posted
24 minutes ago, Smithy said:

 

They had several balsamic vinegars although I can't swear that they all were. My problem is that I buy these things thinking they look like a wonderful idea, then don't get around to using them for donkey's years. At least the vinegars shouldn't go off, but I know I have bottles of citrus-infused balsamic vinegars at home from trips we took at least 10 years ago. I'm kinda like a culinary magpie: it's shiny, I pick it up, then take it off somewhere to stash. 🫠 I'm trying to change that, and one way is to stick with the more straighforward stuff I know I'll use. I do like and use the varietal olive oils.

I think we're definitely related.

 

I bought a fancy brand chocolate sauce that I've saved for "a special occasion".  The other day I had some vanilla ice cream that I wanted to eat and decided that it was a good day to just break that out.  Why wait?

 

It was moldy :(🤣

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Posted
1 minute ago, Shelby said:

I think we're definitely related.

 

I bought a fancy brand chocolate sauce that I've saved for "a special occasion".  The other day I had some vanilla ice cream that I wanted to eat and decided that it was a good day to just break that out.  Why wait?

 

It was moldy :(🤣

 

Oh boy, I can relate! Laughs and frowns, all around!

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Posted

I too am prone to pick up "shiny objects".  The other day I found a salted caramel chocolate drink mix in the cupboard.............dated Best Before 2023.

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