The Food and Drink Thread

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spittingimage said:
My SO likes cheese and honey on her sandwiches. That weirded me out a bit, but other people I've mentioned it to think it's perfectly normal. This appears to be an artifact of my own culture that completely bypassed me.
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I grew up eating peanutbutter and pickle sandwiches. Last week I found out a guy I work with eats peanutbutter and mustard sandwiches.
 
The Butcher said:
That actually sounds pretty cool.



She should try that vanishing, old school Brazilian tradition, the grilled cheese and banana sandwich.

Me, I’m partial to the frankly American peanut butter, honey and banana sandwich. My wife thinks I’m weird, not the least because hardly anyone eats peanut butter here in Brazil.
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One of my guilty pleasures as well. I love peanut butter and jam, as well as pb&h.
 
Dumarest said:
If you have not done so already, put them on your burgers as well as in your omelettes and get back to us on how much your life has improved. :heart:
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One of my favourite sandwiches is avacado and crumbled feta on on buttered rye (open faced). Give that go, you won't be disappointed.
 
Shemek hiTankolel said:
One of my guilty pleasures as well. I love peanut butter and jam, as well as pb&h.
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I used to think peanut butter and jam was weird until I had occasion to buy a jar of Skippy peanut butter (a major American brand) from Costco. The amount of sugar in it took me by surprise. It was noticeably sweet compared to peanut butter made pretty much anywhere else in the world. I could see how this would go with jam in a sandwich.
 
Dumarest said:
If you have not done so already, put them on your burgers as well as in your omelettes and get back to us on how much your life has improved. :heart:
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I’ve put guacamole and it’s good, but nowadays I’m a mango chutney person.

My wife still thinks I’m weird for putting them on my salad. But I tend to have dinner rather late and those long-chain triglycerides are quite literally just what the doctor ordered.

Our neighbors in Chile and Peru are very fond of serving tuna tartar on a bed of avocado. Delicious, especially if you can get a nice white wine to go with it — I recommend a good vinho verde, a fruity and deceptively light-bodied white wine from Northern Portugal. Or a nice Riesling from somewhere cold. Or a Belgian witbier.
 
Nobby-W said:
I used to think peanut butter and jam was weird until I had occasion to buy a jar of Skippy peanut butter (a major American brand) from Costco. The amount of sugar in it took me by surprise. It was noticeably sweet compared to peanut butter made pretty much anywhere else in the world. I could see how this would go with jam in a sandwich.
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I find Skippy way too sweet. I prefer Kraft, and they recently started selling Planters peanut butter in my area, which is really good as well.
 
spittingimage said:
OH JESUS CHRIST

I'M COOKING A CHICKEN CURRY AND I JUST DESEEDED A CAYENNE PEPPER AND GUESS WHICH HAND I RUBBED MY EYE WITH
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My sympathies. Did that while deseeding a Trinidad Scorpion once. Longed for the release of merciful Death for an hour or so.

Punchline is the Trinidad rendered the dish inedible.
 
3rik said:
pb and chocolate sprinkles (hagelslag or chocoladevlokken)
pb and chocolate spread
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My father loves to put PB on bitter dark chocolate and slices of sharp cheddar.
I'm not that much of a fan of such bitter chocolate.
 
Ronnie Sanford said:
We found a new Tex-Mex place near our house. They have the most wonderful charcoal / smoke flavored salsa I have ever had. Strangely enough the restaurant’s name is Salsa.
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Naming your restaurant after its signature dish seems like smart marketing.
 
soltakss said:
Good job you didn't go to the toilet, then.
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I've made that mistake in the past. And I've had incidents of thinking "But I scrubbed my hands with soap twice. How can they still have chilli oil on them?"
 
I had a fantastic lunch today. I went to this tiny restaurant called Chicken N' More, it served Chicken, BBQ ribs and Catfish, all with a magically mouth-watering south carolina BBQ sauce. I had 3 chicken pieces and a side of baked beans and subsequently bought a bottle of their homemade BBQ sauce. Best southern food I've had outside of the south.
 
It's bad enough that American brewers ruin perfectly good barleywine with a ton of hops. But the local brewer advertising a 77 IBU hop-monster as an "English-style barleywine" is not only a blatant violation of Brewers' Association guidelines but should be tried as a goddamn hate crime.
 
I cannot drink beer because of the hops. Not allergic, just tastes like someone hates my mouth. Even small amounts cause me to go bleh. Funny, because I live in a huge hops growing region. So, I’m with you on the hate crime. I will drink just about any other alcohol - I’ve even made alcohol from store bought jugs of fruit juice, yeast, and a water lock and drank that.
 
Raleel said:
I cannot drink beer because of the hops. Not allergic, just tastes like someone hates my mouth. Even small amounts cause me to go bleh. Funny, because I live in a huge hops growing region. So, I’m with you on the hate crime. I will drink just about any other alcohol - I’ve even made alcohol from store bought jugs of fruit juice, yeast, and a water lock and drank that.
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See, I'm not against hops per se. Just against their misuse and overuse.

First, to the best of my understanding, there is some experimental evidence that anything below 8 and above 80 IBU makes no difference, in gustatory terms.

Second, barleywines, like bocks or Belgian Trappist ales, are all about the malt. (The yeast is kind of a big deal with the Belgians, but I digress.) Hops in these styles are supposed to add balance and contribute to structure, but overused they ruin the experience. For me anyway. (I am a malt guy. These are some of my favorite styles.)

Oh and Raleel Raleel your homemade booze recipe? You are a fresh basket of fruit and a still away from brewing your own moonshine. I cannot conceive of strong enough terms to encourage you: you are a Mythras GM. You can do this.
 
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My problem with the whole craft beer phenomenon, at least where I live, is that there is too much pretentiousness associated with it. Affectations rule the day. You will have a perfectly balanced and flavoured beer, and there is some inexplicable desire to add an inappropriate flavour to it. Why does a beer have to taste like a chocolate bar? I really like bitter ales, true "bitters." The bitterness gives it the character that I like, but when I have a porter, I don't want the same taste profile as a bitter. I recently had an IPA, from a local craft brewery. All I tasted was hops, to the point that it was "skunky." I almost spit it out. Hops for the sake of hops does not make for a good beer, and I agree with what Butcher said in an earlier post about the over use of hops.
 
The Butcher said:
First, to the best of my understanding, there is some experimental evidence that anything below 8 and above 80 IBU makes no difference, in gustatory terms.
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I can taste the difference below 8, but I start to lose out about 4. Hard to find anything below that around here. I guess it's just not for me. Fortunately, here in the middle of "We grow it, turn it into alcohol" land, we have apples and grapes and other grains and LOTS of options.

The Butcher said:
Oh and @Raleel your homemade booze recipe? You are a fresh basket of fruit and a still away from brewing your own moonshine. I cannot conceive of strong enough terms to encourage you: you are a Mythras GM. You can do this.
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I know! I just haven't gotten up a still yet. However, it is in my blood - my dad, his brother, and their two best friends (coincidentally, my father in law and my uncle in law) made one, and it exploded :smile: We recently legalized some home distilling, so maybe! I already got a lot of hobbies though. I have a friend who does home brewing (well, several, but one in particular I keep in contact with every day) and he and I are interested in doing mead. I love a very dry mead (and cider, frankly).

anyhow, one of the LONG list of things I need to do. already a hobby person, I do not have enough time!
 
Raleel said:
I cannot drink beer because of the hops.
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I do not enjoy wine. I have no idea why. I just don't like the stuff, regardless of quality. Same for champaign.

I'm both eclectic and rather picky when it comes to alcohol. Overall, I like dark, sweet(?) beers and red port and that's about it, give or take the odd exception. I like bock beers , Erdinger Weißbier Hefe-Weizen and Erdinger Weißbier Dunkel, Corona and Negra Modelo.
 
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Shemek hiTankolel said:
My problem with the whole craft beer phenomenon, at least where I live, is that there is too much pretentiousness associated with it. Affectations rule the day. You will have a perfectly balanced and flavoured beer, and there is some inexplicable desire to add an inappropriate flavour to it. Why does a beer have to taste like a chocolate bar? I really like bitter ales, true "bitters." The bitterness gives it the character that I like, but when I have a porter, I don't want the same taste profile as a bitter. I recently had an IPA, from a local craft brewery. All I tasted was hops, to the point that it was "skunky." I almost spit it out. Hops for the sake of hops does not make for a good beer, and I agree with what Butcher said in an earlier post about the over use of hops.
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I think there’s an interesting parallel between craft brewers’ “let’s make a beer that tastes like X” and the OSR’s “let’s hack D&D to run X”. Sometimes you get jewels, sometimes you get crap, and I’m philosophically enthusiastic about people going out and doing their thing even if the results don’t necessarily appeal to me as a consumer.

Raleel said:
I love a very dry mead (and cider, frankly).
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Been trying to get into mead — the Internet assures me there are half a dozen local brewers but I can’t find their stuff for sale anywhere.

Locally brewed cider is unheard of — I blame the tropical climate — but whenever a bottle of Magners trickles down here somewhere I can find, I snag it up.

3rik said:
I'm actually rather picky when it comes to alcohol. I like dark, sweet(?) beers and red port and that's about it, give or take the odd exception.
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“Dark, sweet beers” is a pretty accurate rendition of the sort of beer I enjoy best, and port is amazing. If you’re going to be picky, I think you’ve picked a very nice portfolio.

White port, though. On a hot day with a large ice cube, an orange twist and maybe even a dash of bitters... mmm. (That is actually how it gets served in bars annex to the port wine warehouses at Porto).

Those of you who enjoy a Martini — try subbing dry vermouth for white port (or better still, fino sherry) for a truly memorable cocktail.
 
T The Butcher I edited my post after you quoted it.

If any of you people ever make it to the Netherlands and decide to skip f&%$ing Amsterdam for a visit to Leeuwarden, up north in the province of Frysia, go and check out the beers from brewery Grutte Pier.
 
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We do quite a bit of port up this way, no doubt because of the wine industry. We do vodkas too. Big potato growing region just to the east.
 
3rik said:
T The Butcher I edited my post after you quoted it.

If any of you people ever make it to the Netherlands and decide to skip f&%$ing Amsterdam for a visit to Leeuwarden, up north, go and check out the beers from brewery Grutte Pier.
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Huge fan of Erdinger, Paulaner and other Bavarian brew houses. Up there with Belgian abbey breweries as far as I’m concerned.

Wheat beer is hit and miss with me but if I had to pick a favorite it’d be Belgian witbier, especially Hoegaarden. Very unlike the other beers I love (the “dark and sweet” stuff you mention) but the most amazing, refreshing stuff. Very imitated down here in these tropical latitudes but few people get it “right”.

I’d love to visit that brewery, BTW. :thumbsup:
 
The Butcher said:
Huge fan of Erdinger, Paulaner and other Bavarian brew houses. Up there with Belgian abbey breweries as far as I’m concerned.

Wheat beer is hit and miss with me but if I had to pick a favorite it’d be Belgian witbier, especially Hoegaarden. Very unlike the other beers I love (the “dark and sweet” stuff you mention) but the most amazing, refreshing stuff. Very imitated down here in these tropical latitudes but few people get it “right”.

I’d love to visit that brewery, BTW. :thumbsup:
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I'm not a connaisseur at all, really. I just know what I like when I try it.

No need to visit the actual Grutte Pier brewery, Speciaalbier Café De Markies is right in the city center very near the train station. The house beer is Grutte Pier but they also serve many other special beers.

In Berlin we had this funny beer called Berliner Weisse, which is commonly served flavoured with either Himbeersirup (raspberry syrup) or Waldmeistersirup (woodruff flavoured syrup) and a drinking straw. I wasn't so fond of the green one but the red one was really nice.

berliner-kindl1.jpg
 
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My favourite wheat beer is Hacker-Pschorr hefe weisse. Absolutely love the stuff, but for me it's a winter drink as it sits like a brick in my gut when the temperature is above 20.
I love port as well, especially with a nice roast. I've got a bottle of Graham's late bottled vintage port, 2011, that I have been nursing the last few weeks. Madeira is also a nice after supper drink with desserts, and is probably my favourite aperitif.
 
This afternoon I bribed my kid and his friends to do yard work with a fresh made strawberry rhubarb pie. Rhubarb from the garden.

Also made a nice sandwich with deli ham, green chile cheddar cheese, and on an everything bagel. So, batting pretty good on the food today
 
3rik said:
I'm not a connaisseur at all, really. I just know what I like when I try it.

No need to visit the actual Grutte Pier brewery, Speciaalbier Café De Markies is right in the city center very near the train station. The house beer is Grutte Pier but they also serve many other special beers.

In Berlin we had this funny beer called Berliner Weisse, which is commonly served flavoured with either Himbeersirup (raspberry syrup) or Waldmeistersirup (woodruff flavoured syrup) and a drinking straw. I wasn't so fond of the green one but the red one was really nice.

berliner-kindl1.jpg
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Sour ales are the rage right now in my local craft beer scene, Berliner Weisse among them, but I don't think anyone's serving them with syrup. I'll be in Berlin later this year, and I'll see if I get to try the real deal then.

Shemek hiTankolel said:
My favourite wheat beer is Hacker-Pschorr hefe weisse. Absolutely love the stuff, but for me it's a winter drink as it sits like a brick in my gut when the temperature is above 20.
I love port as well, especially with a nice roast. I've got a bottle of Graham's late bottled vintage port, 2011, that I have been nursing the last few weeks. Madeira is also a nice after supper drink with desserts, and is probably my favourite aperitif.
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Madeira rocks! I prefer both Madeira and port with dessert, though, probably because I have a huge sweet tooth. But they go great with washed-rind cheeses as well.
 
Whenever I drink red port, it's usually as an appetizing aperitif.

The Butcher said:
Sour ales are the rage right now in my local craft beer scene, Berliner Weisse among them, but I don't think anyone's serving them with syrup. I'll be in Berlin later this year, and I'll see if I get to try the real deal then.
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Perhaps to true beer connaisseurs it's a barbarian thing to do, but we saw them being served like that practically everywhere.

If I may play trip advisor once more and recommend a nice affordable down-to-earth place: Repke Spätzlerei. They serve Spätzle, Flammkuchen, Currywurst and both Berliner Weisse and Erdinger beers.
 
3rik said:
Whenever I drink red port, it's usually as an appetizing aperitif.


Perhaps to true beer connaisseurs it's a barbarian thing to do, but we saw them being served like that practically everywhere.

If I may play trip advisor once more and recommend a nice affordable down-to-earth place: Repke Spätzlerei. They serve Spätzle, Flammkuchen, Currywurst and both Berliner Weisse and Erdinger beers.
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I'm told syrup is the traditional way to serve a Berliner Weisse.

And this place does look good. And it's in Charlottenburg, where I should be staying. Definitely checking it out. (mmm spätzle)
 
The Butcher said:
I'm told syrup is the traditional way to serve a Berliner Weisse.

And this place does look good. And it's in Charlottenburg, where I should be staying. Definitely checking it out. (mmm spätzle)
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OK there's a nuclear bomb shelter at nearby Kurfürstendamm (#207-208) that you can visit as part of the Story of Berlin exhibit. The exhibit is okay but the nuclear shelter is definitely worth the visit. Do check it out if you have time.

OK, back to food and drink!
 
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I really like cold PB&J sandwiches. I make them the night before, stash in the fridge and enjoy for lunch.

PB&Mayonnaise sandwiches are really good as well.

I grew up on toast with PB. Spread it fast enough and the PB melts. That was my typical breakfast for my teen years.
 
Today I opened a 2005 Douro that's been around forever (since before I got a wine refrigerator, including long spells of upright storage in tropical summer weather) sure that it was oxidized to high hell, and that I'd pour it out and make room for a couple of new bottles I got and... fuck.

The bastard not only survived but thrived.

The wife and I enjoyed a couple of glasses with takeout lasagna because life's funny like that.

Today was a good day.
 
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