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Posted: 8/7/2023 6:42:17 PM EDT
[#1]
Quote HistoryOriginally Posted By WIC: No sorry, that is a linerlock. Now I am as bad as the others not paying attention to your list. Ha |
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Posted: 8/7/2023 6:43:11 PM EDT
[#2]
Quote HistoryOriginally Posted By doubleplusgood: Don’t grill it’s not called grillon It’s bacon Sheet pan at 425 in the fuckin oven Perfect bacon in 12-14 min For additional greatness apply brown sugar and coarse black pepper before cooking Makes the world’s greatest blt Do it Quote HistoryOriginally Posted By doubleplusgood: Originally Posted By WIC: Originally Posted By rbb2: Must've been someone else then. I don't know how it will compare to that place you Wisconsin guys are always going on pilgrimages to, but it's really good. I threw it on the grill tonight. I will be dead honest. It was good. Very good. But not wow. Not as good as Wright Thick Sliced Hickory Smoked Maple Bacon. But that is kind of cheating. Compared to Nueskes? ... Well, I should really get some Nueskes for a side by side comparison, but gotta say...Nueskes. Sorry. Don’t grill it’s not called grillon It’s bacon Sheet pan at 425 in the fuckin oven Perfect bacon in 12-14 min For additional greatness apply brown sugar and coarse black pepper before cooking Makes the world’s greatest blt Do it I like oven bacon, but I usually cast iron griddle out of laziness |
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Posted: 8/7/2023 6:45:32 PM EDT
[#3]
Quote HistoryOriginally Posted By rbb2: Our dogs were like that. We've gone to a raw diet recently, though. Now they get to be picky about what kind of meat they get. Chicken liver seems to be the favorite so far. The livery smell would get me on their breath |
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Posted: 8/7/2023 6:46:02 PM EDT
[#4]
Quote HistoryOriginally Posted By Star_Scream: Or push the button? Ba dum tiss Boo... |
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Posted: 8/7/2023 6:46:44 PM EDT
[#5]
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Posted: 8/7/2023 6:48:17 PM EDT
[#6]
Quote HistoryOriginally Posted By rbb2: I'm no pit master by any stretch but I much prefer my own pork shoulder on hickory vs. any available around here, and I love doing chicken hindquarters (or anything else but hindquarters are the best part of the bird anyway and super cheap if you buy them on their own) on fruit wood. I like a pork shoulder on hickory and oak with a hint of cherry. And thighs are the best |
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Posted: 8/7/2023 6:48:30 PM EDT
[#7]
Quote HistoryOriginally Posted By Star_Scream: I like oven bacon, but I usually cast iron griddle out of laziness You have the same problem I have, plus sometimes you need some grease for eggs. 
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Posted: 8/7/2023 6:51:00 PM EDT
[#8]
Quote HistoryOriginally Posted By Star_Scream: I like oven bacon, but I usually cast iron griddle out of laziness Quote HistoryOriginally Posted By Star_Scream: Originally Posted By doubleplusgood: Originally Posted By WIC: Originally Posted By rbb2: Must've been someone else then. I don't know how it will compare to that place you Wisconsin guys are always going on pilgrimages to, but it's really good. I threw it on the grill tonight. I will be dead honest. It was good. Very good. But not wow. Not as good as Wright Thick Sliced Hickory Smoked Maple Bacon. But that is kind of cheating. Compared to Nueskes? ... Well, I should really get some Nueskes for a side by side comparison, but gotta say...Nueskes. Sorry. Don’t grill it’s not called grillon It’s bacon Sheet pan at 425 in the fuckin oven Perfect bacon in 12-14 min For additional greatness apply brown sugar and coarse black pepper before cooking Makes the world’s greatest blt Do it I like oven bacon, but I usually cast iron griddle out of laziness I'd do oven bacon but I like to use the grease and fond for the scrambled eggs.
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Posted: 8/7/2023 6:51:17 PM EDT
[#9]
Quote HistoryOriginally Posted By laxman09: I think Im going to go with the Hogue Deka Wharncliffe Black Magnacut FDE Polymer ABLE Lock Folder 24367 That's a looker and has some premium steel for the price. |
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Posted: 8/7/2023 6:54:53 PM EDT
[#10]
Quote HistoryOriginally Posted By SecretSquirell: I'd do oven bacon but I like to use the grease and fond for the scrambled eggs. I have this kitchen gadget used for transferring liquid from one vessel to another. If you Google it you might be able to get one from Sur la Table, or maybe even Amazon. It's called a spoon. |
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Posted: 8/7/2023 6:58:53 PM EDT
[#11]
Quote HistoryOriginally Posted By rbb2: I have this kitchen gadget used for transferring liquid from one vessel to another. If you Google it you might be able to get one from Sur la Table, or maybe even Amazon. It's called a spoon. Quote HistoryOriginally Posted By rbb2: Originally Posted By SecretSquirell: I'd do oven bacon but I like to use the grease and fond for the scrambled eggs. I have this kitchen gadget used for transferring liquid from one vessel to another. If you Google it you might be able to get one from Sur la Table, or maybe even Amazon. It's called a spoon. That covers the grease, but what about the good fond in the pan?
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Posted: 8/7/2023 7:01:02 PM EDT
[#12]
Quote HistoryOriginally Posted By sywagon:  TLDR: Take a mental snapshot - these are all GTG traditional* tequilas to look for with no additives. https://i.imgur.com/kFJexgW.jpg *You have to put some time in to learn which ones are first off additive free (most, even expensive and very expensive, have added color & flavor, even for 100% agave). Further, those that use a more traditional approach for cooking and to some degree extraction (which usually comes along with being pure as above). Real real traditional would be like in a clay pot in a pit, but traditional in a production sense means in a "hornos oven" which gently steams & low temp bakes the agave to convert the starch to fermentable sugar. They start out about as sweet as a potato.... This imparts good flavor after fermentation (sweetness and fruitiness). The less favorable standard way is to instead use an industrial autoclave to reduce the time from a day or two to 6 hours with higher temps & pressure, which affects flavor. For extraction, a big wheel is traditionally used to crush them after cooking, and more industrial approaches use a roller mill which makes different particle sizes that may also affect flavor. Where it gets really bad is the completely un-traditional "diffusion" method, used by e.g. Sauza, that does both cooking and extraction at once by shredding the agave while still fresh, steaming it in a diffuser with some sulfuric acid added, then heating it for a couple of hours to hydrolyze the starch. That process is thought to produce the most inferior flavor and complexity. I'm a fan of El Tesoro for sipping. Hornitos or Cazadores for mixing and Don J was a nice sipper for a bit. |
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Posted: 8/7/2023 7:01:31 PM EDT
[#13]
Quote HistoryOriginally Posted By 3xpert: /media/mediaFiles/sharedAlbum/Jennifer-Lawrence-ok-thumbs-up_zps5c0357b9_GIF-103.gif Even yer knife knows better. https://i.imgur.com/podQqVX.jpg Haha |
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Posted: 8/7/2023 7:01:45 PM EDT
[#14]
Quote HistoryOriginally Posted By WIC: good ingenuity I guess... https://i.imgur.com/uvpcT8M.jpg https://i.imgur.com/0XmhUb8.jpg That's really very clever. |
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Posted: 8/7/2023 7:03:21 PM EDT
[#15]
Quote HistoryOriginally Posted By SecretSquirell: That covers the grease, but what about the good fond in the pan? That's fair. |
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Posted: 8/7/2023 7:05:23 PM EDT
[#16]
Quote HistoryOriginally Posted By Star_Scream: That's really very clever. Quote HistoryOriginally Posted By Star_Scream: Originally Posted By WIC: good ingenuity I guess... https://i.imgur.com/uvpcT8M.jpg https://i.imgur.com/0XmhUb8.jpg That's really very clever. Too clever for me to ever in a million years put it together. Hard to believe a meth head would figure it out while randomly browsing tinder. I'm going to go with my default assumption for basically everything these days and say "fake/staged." |
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Posted: 8/7/2023 7:11:34 PM EDT
[#17]
Quote HistoryOriginally Posted By rbb2: That's fair. Quote HistoryOriginally Posted By rbb2: Originally Posted By SecretSquirell: That covers the grease, but what about the good fond in the pan? That's fair. I've done oven bacon before but I'm so used to cooking it to the doneness I like by eye that I tend to under or overcook it. I don't use a whole lot of the bacon grease, but the little bits left over in the pan give the eggs just that little extra flavor. |
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Posted: 8/7/2023 7:13:54 PM EDT
[#18]
Quote HistoryOriginally Posted By rbb2: Too clever for me to ever in a million years put it together. Hard to believe a meth head would figure it out while randomly browsing tinder. I'm going to go with my default assumption for basically everything these days and say "fake/staged." Quote HistoryOriginally Posted By rbb2: Originally Posted By Star_Scream: Originally Posted By WIC: good ingenuity I guess... https://i.imgur.com/uvpcT8M.jpg https://i.imgur.com/0XmhUb8.jpg That's really very clever. Too clever for me to ever in a million years put it together. Hard to believe a meth head would figure it out while randomly browsing tinder. I'm going to go with my default assumption for basically everything these days and say "fake/staged." Kinda leaning that way too, but druggies can be creative to get their fix/make money. |
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Posted: 8/7/2023 7:28:35 PM EDT
[#19]
Quote HistoryOriginally Posted By 3xpert: /media/mediaFiles/sharedAlbum/Jennifer-Lawrence-ok-thumbs-up_zps5c0357b9_GIF-103.gif Even yer knife knows better. https://i.imgur.com/podQqVX.jpg hard truths served cold |
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Posted: 8/7/2023 7:33:18 PM EDT
[#20]
Quote HistoryOriginally Posted By laxman09: I think Im going to go with the Hogue Deka Wharncliffe Black Magnacut FDE Polymer ABLE Lock Folder 24367 Excellent choice! |
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Posted: 8/7/2023 7:33:53 PM EDT
[#21]
Quote HistoryOriginally Posted By 80085: Excellent choice! Just ordered! |
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Posted: 8/7/2023 7:38:26 PM EDT
[#22]
Quote HistoryOriginally Posted By WIC: Well, my uninformed collection is as seen here. You will note, 1/3 of it isn't even technically Tequila, and the other 2/3 remains unopened. I certainly do not claim to be a connoisseur. https://i.imgur.com/bGU545O.jpg I’ve been in some border town liquor stores that only carry tequila and Mexican beer. One guy I spoke to (who was also the owner) said for most people he just recommends some variation of hornitos. I like hornitos and usually buy the large 1/2 liter at Costco. |
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Posted: 8/7/2023 7:40:25 PM EDT
[#23]
Quote HistoryOriginally Posted By sywagon: Not familiar with Desert Door, but looking at their site it seems they are going about things with a solid eye towards traditional approaches. That one I'd really like to try! The Don Julio is highly sought after and they make it sound like it is carefully crafted, but it is reportedly sweetened. I'd certainly drink it neat anyways, and if someone gave it to you it was still a thoughtful gift. Just not for "purists". The Hornitos will be fine in cocktails. I'm not any kind of expert - I followed advise given in the big GD thread, the OP of which at least has a very impressive collection and a lot of knowledge. https://www.ar15.com/forums/general/Agave-Spirits-101-Tequila-Mezcal-Bacanora-Raicilla-Sotol-/185-2240620/ Can vouch for the Desert Door Sotol. DT sent it to me from Texas, but it looks like it is widely available. Qualifying my comments as not being a Tequila person, it is similar, but different, and the Desert Door variety at least is enjoyable neat. If you see some, pick it up. The tequilas...I did not have any, I asked one of the guys working on our building what his preference was so we could share with him when the project was done, and he said Hornitos and Don. I went to Costco and these two were the options. I wouldn't even know where to start with tequila, so maybe I will check out that thread. On the other hand, I don't need another hobby, I am not drinking the bourbon I have. |
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Posted: 8/7/2023 7:43:33 PM EDT
[#24]
Quote HistoryOriginally Posted By rbb2: That just looks sad. it was fookin delicious pickle omelett white pudding burnt beelers On the subject of breakfast, what do you guys use for the handle of your cast iron pan? I have this silicon sleeve on there, which works for the heat, but always wants to slide off. 
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Posted: 8/7/2023 7:49:29 PM EDT
[#25]
Just man up and grab it.
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Posted: 8/7/2023 7:55:32 PM EDT
[#26]
Quote HistoryOriginally Posted By 80085: I’ve been in some border town liquor stores that only carry tequila and Mexican beer. One guy I spoke to (who was also the owner) said for most people he just recommends some variation of hornitos. I like hornitos and usually buy the large 1/2 liter at Costco. You mean 1.75L? It looks promising, like an easy go to. I have been enjoying the mezcal in my margaritas at the one place we go. Honestly, I don't even know what else goes in a margarita. salt. ice. mezcal. love. maybe. |
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Posted: 8/7/2023 7:58:37 PM EDT
[#27]
Quote HistoryOriginally Posted By SecretSquirell: Just man up and grab it. I stole this from an asshole I know and believe it is appropriate here 
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Posted: 8/7/2023 7:59:50 PM EDT
[#28]
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Posted: 8/7/2023 8:02:02 PM EDT
[#29]
Quote HistoryOriginally Posted By WIC: it was fookin delicious pickle omelett white pudding burnt beelers On the subject of breakfast, what do you guys use for the handle of your cast iron pan? I have this silicon sleeve on there, which works for the heat, but always wants to slide off. https://i.imgur.com/UYEkI3x.jpg Use a glove on my cast iron. Glove is also for picking up hot stuff. |
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Posted: 8/7/2023 8:03:25 PM EDT
[#30]
Quote HistoryOriginally Posted By WIC: Well, my uninformed collection is as seen here. You will note, 1/3 of it isn't even technically Tequila, and the other 2/3 remains unopened. I certainly do not claim to be a connoisseur. https://i.imgur.com/bGU545O.jpg The 1942 is pretty tasty. I was recently at a gathering where someone was gifted some 1942 and the recipient didn't know what it was and was already pretty tore up so he started pouring it for everyone for shots |
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Posted: 8/7/2023 8:04:30 PM EDT
[#31]
Quote HistoryOriginally Posted By JaredGrey: https://i.imgur.com/J5jPZmm.jpg Had to hydrate this morning before working out. Like this new Mexican sparkling water. I may have to buy more. Mineragua is solid. If I can't find Topo Chico It's What i grab. |
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Posted: 8/7/2023 8:05:47 PM EDT
[#32]
Quote HistoryOriginally Posted By sywagon: Not familiar with Desert Door, but looking at their site it seems they are going about things with a solid eye towards traditional approaches. That one I'd really like to try! The Don Julio is highly sought after and they make it sound like it is carefully crafted, but it is reportedly sweetened. I'd certainly drink it neat anyways, and if someone gave it to you it was still a thoughtful gift. Just not for "purists". The Hornitos will be fine in cocktails. I'm not any kind of expert - I followed advise given in the big GD thread, the OP of which at least has a very impressive collection and a lot of knowledge. https://www.ar15.com/forums/general/Agave-Spirits-101-Tequila-Mezcal-Bacanora-Raicilla-Sotol-/185-2240620/ Desert Door is a tasty option. More green/grassy tasting but pleasant and reminds me of where I want to retire to but the wife has other plans |
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Posted: 8/7/2023 8:06:08 PM EDT
[#33]
Quote HistoryOriginally Posted By SecretSquirell: The last time I had tequila was snorting it in a bar in WY about   That seems like a bad idea |
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Posted: 8/7/2023 8:34:24 PM EDT
[Last Edit: sywagon]
[#34]
Quote HistoryOriginally Posted By rbb2: I have this kitchen gadget used for transferring liquid from one vessel to another. If you Google it you might be able to get one from Sur la Table, or maybe even Amazon. It's called a spoon. Quote HistoryOriginally Posted By rbb2: Originally Posted By SecretSquirell: I'd do oven bacon but I like to use the grease and fond for the scrambled eggs. I have this kitchen gadget used for transferring liquid from one vessel to another. If you Google it you might be able to get one from Sur la Table, or maybe even Amazon. It's called a spoon.  I have a hard time understanding what is easier about standing around turning bacon and trying to keep more than 30% in contact with the pan. Also, what thin ass wimpy bacon is oven cooking in 15 minutes? I'm into the high twenties often if I put them in one layer. And that isn't for over cooked extra crispy, 15 minutes is still bright red and un rendered. Also, I fold them over on themselves so I can fit twice as much on the rack. Just add another dozen or so minutes, turn once, and the result is the same |
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Posted: 8/7/2023 8:59:38 PM EDT
[Last Edit: rbb2]
[#35]
Quote HistoryOriginally Posted By WIC: it was fookin delicious pickle omelett white pudding burnt beelers On the subject of breakfast, what do you guys use for the handle of your cast iron pan? I have this silicon sleeve on there, which works for the heat, but always wants to slide off. https://i.imgur.com/UYEkI3x.jpg Whatever towel is nearest to hand. Edit: pickle omelette? |
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Posted: 8/7/2023 8:59:41 PM EDT
[#36]
Quote HistoryOriginally Posted By WIC: They hit all your requirements What reason would there be not to pull the trigger? The Launch 15 is the best of the bunch. Quote HistoryOriginally Posted By WIC: Originally Posted By laxman09: I was considering the launch 4 or 9 but couldn't pull the trigger They hit all your requirements What reason would there be not to pull the trigger? The Launch 15 is the best of the bunch. Launch 15 is a good knife too, especially at that price. I have and it's fun and easy to use. It is an auto though, and there are not many auto's I like. If you like auto's you will like the Kershaw's. |
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Posted: 8/7/2023 9:00:16 PM EDT
[#37]
Quote HistoryOriginally Posted By Star_Scream: That seems like a bad idea Quote HistoryOriginally Posted By Star_Scream: Originally Posted By SecretSquirell: The last time I had tequila was snorting it in a bar in WY about That seems like a bad idea It was. So I did it 3 times just to make sure. |
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Posted: 8/7/2023 9:10:53 PM EDT
[#38]
Quote HistoryOriginally Posted By sywagon: lol, I was going to say something nicer, but am glad you beat me because I like the phrasing here I have a hard time understanding what is easier about standing around turning bacon and trying to keep more than 30% in contact with the pan. Also, what thin ass wimpy bacon is oven cooking in 15 minutes? I'm into the high twenties often if I put them in one layer. And that isn't for over cooked extra crispy, 15 minutes is still bright red and un rendered. Also, I fold them over on themselves so I can fit twice as much on the rack. Just add another dozen or so minutes, turn once, and the result is the same Well if you're doing the triple thick... And it's usually not done yet at 15 but it's time to start checking it frequently. It goes from soft but still fine, to perfect, to crispy, to burnt in about 90 seconds. |
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Posted: 8/7/2023 9:14:57 PM EDT
[#39]
Quote HistoryOriginally Posted By sywagon: lol, I was going to say something nicer, but am glad you beat me because I like the phrasing here I have a hard time understanding what is easier about standing around turning bacon and trying to keep more than 30% in contact with the pan. Also, what thin ass wimpy bacon is oven cooking in 15 minutes? I'm into the high twenties often if I put them in one layer. And that isn't for over cooked extra crispy, 15 minutes is still bright red and un rendered. Also, I fold them over on themselves so I can fit twice as much on the rack. Just add another dozen or so minutes, turn once, and the result is the same I was surprised he called out another I.O.W.A. |
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Posted: 8/7/2023 9:16:46 PM EDT
[#40]
Quote HistoryOriginally Posted By 3xpert: Use a glove on my cast iron. Glove is also for picking up hot stuff. silicone glove? heat glove? knitted cotton? |
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Posted: 8/7/2023 9:18:44 PM EDT
[#41]
Quote HistoryOriginally Posted By rbb2: Well if you're doing the triple thick... And it's usually not done yet at 15 but it's time to start checking it frequently. It goes from soft but still fine, to perfect, to crispy, to burnt in about 90 seconds. Quote HistoryOriginally Posted By rbb2: Originally Posted By sywagon: lol, I was going to say something nicer, but am glad you beat me because I like the phrasing here I have a hard time understanding what is easier about standing around turning bacon and trying to keep more than 30% in contact with the pan. Also, what thin ass wimpy bacon is oven cooking in 15 minutes? I'm into the high twenties often if I put them in one layer. And that isn't for over cooked extra crispy, 15 minutes is still bright red and un rendered. Also, I fold them over on themselves so I can fit twice as much on the rack. Just add another dozen or so minutes, turn once, and the result is the same Well if you're doing the triple thick... And it's usually not done yet at 15 but it's time to start checking it frequently. It goes from soft but still fine, to perfect, to crispy, to burnt in about 90 seconds. I haven't gotten the timing down well enough to always go with the oven. And I hate to waste good bacon. |
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Posted: 8/7/2023 9:30:00 PM EDT
[#42]
Quote HistoryOriginally Posted By SecretSquirell: I haven't gotten the timing down well enough to always go with the oven. And I hate to waste good bacon. Overcooked bacon makes an excellent ingredient in other dishes. Egg salad and potato salad in particular. |
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Posted: 8/7/2023 9:31:42 PM EDT
[#43]
Quote HistoryOriginally Posted By WIC: I was surprised he called out another I.O.W.A. I'm hopefully nearing the end of 2.5 days leaking liquid from both ends so I'm a little feisty. Supper tonight was the first solid food I've eaten more than a few bites of. |
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Posted: 8/7/2023 9:32:29 PM EDT
[Last Edit: rbb2]
[#44]
Soda bread redux, the lower sugar edition:
 Attached FileMmm... Smells like fresh biscuits. Probably because it basically is biscuits, just with less butter. |
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Posted: 8/7/2023 9:35:56 PM EDT
[#45]
Quote HistoryOriginally Posted By rbb2: Whatever towel is nearest to hand. Edit: pickle omelette? Quote HistoryOriginally Posted By rbb2: Originally Posted By WIC: it was fookin delicious pickle omelett white pudding burnt beelers On the subject of breakfast, what do you guys use for the handle of your cast iron pan? I have this silicon sleeve on there, which works for the heat, but always wants to slide off. https://i.imgur.com/UYEkI3x.jpg Whatever towel is nearest to hand. Edit: pickle omelette? quick question: what do you use to make pickle bread? dill dough |
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Posted: 8/7/2023 9:38:22 PM EDT
[#46]
Quote HistoryOriginally Posted By rbb2: Whatever towel is nearest to hand. Edit: pickle omelette? your reading and comprehension skills are commendable. |
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Posted: 8/7/2023 9:40:02 PM EDT
[#47]
Quote HistoryOriginally Posted By rbb2: Overcooked bacon makes an excellent ingredient in other dishes. Egg salad and potato salad in particular. Quote HistoryOriginally Posted By rbb2: Originally Posted By SecretSquirell: I haven't gotten the timing down well enough to always go with the oven. And I hate to waste good bacon. Overcooked bacon makes an excellent ingredient in other dishes. Egg salad and potato salad in particular. True. But I don't know how to make either of those and wouldn't have the ingredients on hand to pivot to that. Could save it for later though. And I'm sure my wife wouldn't eat egg salad. I barely got her to try the potato salad from the store near us that is amazing.
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Posted: 8/7/2023 9:40:26 PM EDT
[#48]
Quote HistoryOriginally Posted By WIC: silicone glove? heat glove? knitted cotton? Quote HistoryOriginally Posted By WIC: Originally Posted By 3xpert: Use a glove on my cast iron. Glove is also for picking up hot stuff. silicone glove? heat glove? knitted cotton? The times I really need something are in order removing and inserting in oven (mostly that) and longer stovetop stuff, where I just need it toward the end anyways. I don't imagine there's anything I'd want in the oven with my food that I could just grab from in there. So generally whatever hot-pad of whatever random material those are made of that is closest. Which is on the shelf right behind me at the most. I've kind of stopped just using the in-use kitchen towels hanging on the fridge, after having them fold away at the last second or worse being a little wet and getting a steam burn. If you find something good post it up though. |
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Posted: 8/7/2023 9:42:58 PM EDT
[#49]
Quote HistoryOriginally Posted By rbb2: Well if you're doing the triple thick... And it's usually not done yet at 15 but it's time to start checking it frequently. It goes from soft but still fine, to perfect, to crispy, to burnt in about 90 seconds. Quote HistoryOriginally Posted By rbb2: Originally Posted By sywagon: lol, I was going to say something nicer, but am glad you beat me because I like the phrasing here I have a hard time understanding what is easier about standing around turning bacon and trying to keep more than 30% in contact with the pan. Also, what thin ass wimpy bacon is oven cooking in 15 minutes? I'm into the high twenties often if I put them in one layer. And that isn't for over cooked extra crispy, 15 minutes is still bright red and un rendered. Also, I fold them over on themselves so I can fit twice as much on the rack. Just add another dozen or so minutes, turn once, and the result is the same Well if you're doing the triple thick... And it's usually not done yet at 15 but it's time to start checking it frequently. It goes from soft but still fine, to perfect, to crispy, to burnt in about 90 seconds. |
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Posted: 8/7/2023 9:48:29 PM EDT
[#50]
Quote HistoryOriginally Posted By SecretSquirell: True. But I don't know how to make either of those and wouldn't have the ingredients on hand to pivot to that. Could save it for later though. And I'm sure my wife wouldn't eat egg salad. I barely got her to try the potato salad from the store near us that is amazing.So her poor taste extends to comfort foods, not just spouses? Potato or egg (or both) salad, super extra basic: potatoes/eggs, Mayo, mustard, pickles/relish, onion, salt, pepper, dash of vinegar. Finely chopped celery gives a nice crunch and little bursts of fresh flavor. Basically any green herbs you have around are probably going to be good in it. A little spice can be added with fresh peppers, cayenne, flakes, or even a dash of hot sauce. |
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