ShortFuse

i made deviled eggs one night but didnt have mayo so I used some tartar sauce and picapeppa. ANd I do love cream cheese and pica peppa on crackers.. Some people hate on this till they try it but nothing is better drunk food than some Tune fish and mac n cheese. Fried Dandelions Reubens...yet since you dont always have corn beef so use hotdogs as a substitute. hashbrowns, green beans, onions, and sausage all sauteed up in some butter then take a some ketchup, not a heavy portion, and toss it all together. Dont hate...its good. I love Whole Foods 365 ketchup.

HAHAHA Im ALIVE!! Sorry I havent had the time to write you back, plus the internet went out for week. Ill PM you soon, I do thank you for your PM also.

im feeling the over alll middle of the piece, the main portrait that is. the surrounding affects I dont really get much from them.

triple thumbs up for that chasing the sun...AWESOME!

Protester im about to protest! where be those notes you said you had? other than that amazing food so far on this page. Im enjoying some syrah soaked toscano cheese....quite tasty although a lil potent with the Parmesan but still good and cheddar creamy..cant upload pics atm

Nice protester. So jealous. Ive been meaning to order a lil chemistry distiller to fool around with. I have 17 gallons of a failed wine that I want to distill just to see how it will turn out. The wine is next to tasteless so Im sure ill end up with a bland brandy but I infuse from there. Although as a first timer anything I should really be cautious of? I know that most of the bad impurities boil off. I saw youre cheese comment. I posted mozz a while back and have made a bunch of batches but looking to make an old mini fridge a nice place to store some cheddar and what ever I can think to make. Downloading any and every cheese book I can find. Might eventually want to pay you for some of your skins or lees one of these days.

not trying to get more views. It just seems that it would be good to incorporate it. I mean If I made myself another batch of jelly and I decided to post in here rather than start a Canning thread would it really be that bad. Its food, it goes with food. As many in this thread would agree, alcohol or the pairing of types of alcohol with meals, would encompass the entire meaning of a "meal." So post your "meals" thread deems it proper to post zeh booze as well. The process by which creating it is only a addition benefit for the viewer. sorry im enjoy red wine at the moment...

I think we should start to do brew and food in this thread. it seems there are a few of us that do brew and experiment with brewing a long with food so its not like the brews will over post the food. There has been a few brew threads that start but the fizzle out among the rest of the major threads. I say we vote! +1

ahaha love the bubbling. I had three 5gallon batches going at my parents place once, freaked my mom out one night cause she thought they were having septic issues. Quite funny at the time.

i really like the fusion youre doing in that exhibition. Nice as always Poe

Yeah I could see the applications for it, thats really awesome. ANd I guess when youre brew that much there really there is no need to re-pitch. If you have your own vines you can always redistribute the press cake and lees for fertilizer, Ive heard that if you do it long enough you can cultivate a good strong wild yeast and there would be no need to pitch. Sure youre in the know about all that.

get within ten feet of me and I will remember to stab you for such a sin! ahah seriously though that would of been awesome! PM me before you do that again Ill pay for the shipping to get a small amount. So you never save the lees as a starter for another batch?

hahaha IM NO HIPPIE!! Youre protest is making me really wonder if Cabot could be guilty of injection flavoring...Since Ive made some cheese and Im delving into more I know the incorporations of many flavors happen during curd pressing most the flavoring is natural. I have yet to soak a good cheese in wine yet but I have read a lot about the submersion of cheese in wine and its benefits...even the submersion of cheese in the grape skins themselves... http://www.cheesemaking.com/includes/modules/jWallace/ChsPgs/1Tomme/Index.html

fricken weirdo ahhaha :P I can understand protester but at the same time I must disagree. I guess I could view the idea like I view craft beer or wine. I despise any beer or wine that is just chemically altered to taste a certain way. For example, I mean if youre going to make peach beer then make peach fermented beer...not beer that you later add peach syrup to, or peach flavor #40. You can successfully and naturally flavor things without "sick" additives and gain the same taste. Well close to the same taste, but its a more respectable flavor. Same goes with cheese for me. If the added flavor is done as a natural process during a natural process then I deem it legitimate. Cheese pairs with wine, why not soak it in wine so as to give the essence on the rind. Cheese pairs with fruit, why not incorporate the flavors to pair accordingly. Cheese pairs with nuts, why not do the same as you did with fruit and wine etc. The culinary world is ever changing and from a culinary standpoint viewing something as incorrect or not necessary is being close minded to new ideas. Plus I love this cheddar that Whole Foods sells that incorporates Vidalia onions... so good! it be like making jelly out of fruit but expecting to not use pectin when the fruit itself has not pectin....sorry ima stop. oh and the whole "natural" statement, Im not saying im a pro-organic hippy etc...no offense.

I forget who showed me this guy but he does some pretty amazing architecture etc http://www.studioartebello.com/

My question is really...not that it needs an answer but...whos the idiot that lives inside the US and goes "I think I can actually look up and buy a legitimate hallucinogenic without any issue and have it delivered to my house no problem!!".....Then you take yourself and post on 12oz....yes I use periods excessively!!

I have this in the fridge but its a lil too hot....I made some Guava Jelly that it went well with, but I havent had apples.

Yeah Cabot has been my choice for cheese because it can be found anywhere. The seriously sharp white cheddar has a decent sharpness to it. Ill have to delve into something a lil better next time Im up at whole foods.

Not sure when I came across the whole "scotch egg" thing Ive been dying to see what its all about. Not that its anything special, things just catch my interest and I must try. With some chipotle mustard. Didnt realize that there was a thin lil layer along the egg that wasnt cooked...but I didnt catch it till half way through the second one...I was hungry lol. Ill let you know tomorrow if Im sick haha. New favorite late night snack... schmorgesborg the occasional beef!

smoke beer!

opps well it seems my intoxication last night left out one key thing to the question. I mean "printing" companies. Im familiar with AA.

Agreed. Mine were butchered! I was rushing and I new the water wasnt hot enough.

Just in case I felt like producing an amount like 50, 25, or 10 of one shirt. Anyone know of any good tshirt making companies? looking for reliable and of course to get my monies worth.

Theres a nice rare 11oz sirloin under all that feta, sundried tomatoes, and SDT butter. Wanted to sautee the spinach but decided let the heat wilt it The usual onion, pepper, whatever chicken. Acutally made some Habenaro Mac n chz with my pasta blend. Pretty good. Got a picuture message from a friend today with a benny from a restaurant. SO I decided to make some home made hollandaise etc. Spinach and red onion on some 12 grain toast...eggs not done enough but still good. And of course my constant in the fridge. Hibiscus Juice.

Word. Good to hear. Plus after that comment of a DUI, I can relate. Just dont let your parents destroy any of your game systems before you leave,