Yes, I don't recall them tasting any different. The ones for Christmas or Halloween sometimes have other flavors like peppermint.
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Food, Glorious Food
- Thread starter Scepticalscribe
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I knew I should have finished that Buttermilk off last week. 
You know what though, I made the best bread out of this too thick and out of date beast and it was fantastic.
Couple hours after this photo it blew its top all the way into the living room.
![PXL_20210410_212531079.jpg]( "PXL_20210410_212531079.jpg")
You know what though, I made the best bread out of this too thick and out of date beast and it was fantastic.
Couple hours after this photo it blew its top all the way into the living room.
Roasted the hell out of the chick peas and some asparagus. It was still good.
![PXL_20210423_225716642.jpg]( "PXL_20210423_225716642.jpg")
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It was canned tuna belly, very nice on a salad with capers, steamed potatoes, lemon vinaigrette etc...
Seriously sublime flavor that made you say, mmmmm.
![PXL_20210504_215110425.jpg]( "PXL_20210504_215110425.jpg")
Seriously sublime flavor that made you say, mmmmm.
Ortiz are an exceedingly good brand, but that 'red/maroon' tin of tuna - the 'ventresca' - is excellent.
Good enough - and I have used it in this context - to play the leading role in a dish of Salade Niçoise.
That looks like something I will have to try, thanks.
Home made hotdogs, made 8 lbs and froze them. Only one main ingredient, Chuck Roast and the rest are just spices. Really tasty, you actually could taste the beef flavor.
Basic recipe is emulsified beed and spices then cold smoke them until cured and then straight into the freezer or the grill and onto a bun with mustard and onions.
![PXL_20210531_151905601.jpg]( "PXL_20210531_151905601.jpg")
Basic recipe is emulsified beed and spices then cold smoke them until cured and then straight into the freezer or the grill and onto a bun with mustard and onions.
They were actually one of the best hot dog things I have eaten but the first prize goes to the SuperDawg in Chicago.
I love sushi and was craving more sushi for lunch today
In fact, there is no such thing as too much sushi.
Yeah ? I am a big fan of fish and seafood?
As am I; however, I must admit that Asian - especially Japanese cuisine - has a wonderful way with fish.
I found that if I want good fish I end going to an Asian restaurant. The American ones by the beaches in California are usually not so good. You pay a lot and get fish basic grilled fish ? Anyone can put some fish on a grill and usually (not always of course as there are exceptions) that is what you get from a fish place at some fish restaurant at most beach restaurants in California. The Chinese and Japanese seem to have a good master on this though.
Amen to that.
French restaurants (and cuisine) are excellent with fish, - and have a wonderful tradition - as are those from the Iberian peninsula, Italy, Greece, Turkey; actually, Scandinavia is also excellent re fish.
I have never been to Turkey or Greece yet but hope to visit one day. I have been to Italy but not the others. Will try for sure one day if I can. ?
The Adriatic, likewise.
I have had superb fish dishes in Croatia, even in the years immediately after the recent Bosnian war of the 1990s, when returning to spend a few days in Split, being debriefed, having observed an election in Bosnia in 1997.
Actually, the fish served in parts of Bosnia (I recall an especially stunning squid dish, simple, and tasty, sautéed in olive oil and garlic, served with sautéed spinach & garlic, and roasted potatoes in 1997) was also excellent, and Bosnia suffered greatly during the war; more recently, returning to Bosnia a few years ago (more election work), I recall their amazing - and absolutely delicious - fish soups.
Off-hand, I cannot think of a country that comes complete with a Mediterranean coast that doesn't do justice to fish, or have a decent fish cuisine & culture.
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Never been to Bosnia either. You got me there too
Today, I made an omelet with Black Forest ham and sharp cheddar for breakfast. Served it up with English muffins. So good.
Not sure it qualifies as glorious but it all tasted really nice, Zucs, cucumber, green bean, tomatillo, red onion. Organic from the garden here. Actually it is glorious from a tiny seed to food, wow.
![IMG_20210717_153533898.jpg]( "IMG_20210717_153533898.jpg")
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Mac & Cheese with Arugula, onions, garlic, ground cardamon seed.
Cheese was Cuba NY and Coopers, a rue was made then milk whisked in and then the cheeses melted in and finally the Mac etc....
![PXL_20210819_142308002.jpg]( "PXL_20210819_142308002.jpg")
Cheese was Cuba NY and Coopers, a rue was made then milk whisked in and then the cheeses melted in and finally the Mac etc....
