Laurie called me from the kitchen and said she had the first ( test) pancake from our portable induction unit. We are having a gas stove problem.
This was not what I expected. 
8 Likes
8 Likes
“This is a sandwich with no self-esteem. A fear-based breakfast item.”
7 Likes
Speaking of food based comedy…
One of the greatest SNL sketches ever…
7 Likes
“A symbol of Irish freedom!”
4 Likes
Hey, everyone, I wanted to talk specifically about plant-based diets and tips, products, recipes, etc., but not hijack this thread (one of my favorites of the whole bbs), and also have it be more easily sortable if someone is trying to stay off the meat, so I started a companion thread here:
It’s not my intention at all to pull away from this thread, and I hope stuff here will get cross-posted where it makes sense. So please, if you’re coming here and posting a veggie or vegan recipe, consider cross-posting over there. 
And bon appetite!
9 Likes
Cross posting is fine. It may bring more folks to look at the other bbs post. Cheers, and looking forward to seeing more of your stuff.
7 Likes
It has tequila, what could go wrong?
6 Likes
Eating at a lovely place in Stratford Ont. called Braaihouse-the condensation on the glasses gave this delightful velvety glow to the wine. The food was also very good.
9 Likes
11 Likes
You know in a braai that chicken is a salad right?
4 Likes
Following up: here’s the StarTribune tasting team’s reviews of this year’s new foods at the Minnesota State Fair. (gift link, no paywall)
Croissants wilted. Chips staled. Ice cream melted. Cotton candy rained.
A disastrously hot forecast never quite materialized for Day 1 of the fair, but the severe humidity was enough to make a challenging day of eating a little more swampy, and to make food a little more texturally fraught. Still, the Taste Team worked its way through a record 100-plus bites of new foods — including the 34 official fair-sanctioned entries, the entire menus of seven new vendors, all the bonus dishes from existing vendors that quietly slipped into the lineup, and more pickles than we thought we’d ever eat.
Needless to say, we were stuffed. Here’s our collective take on what we’d come back for, what was solid, what divided us, and which seconds we’d politely decline.
Star system:
4: We would go back for that.
3: Solid choice.
2: It’s fine … for some.
1: No thanks.
Spoiler: The Lutefisk Steam Bun didn’t rate so well with them.
9 Likes
But did they have pickle bombs? 
6 Likes
First attempt at making a fermented hot sauce from my bounty of peppers.
Using a recipe for Habanero-berry sauce found by @FloridaManJefe Here
Jar posed on top of my other fermentable, grape cider.
10 Likes
spoiler spoiler: i’d still try that! loves me some fishy aftertaste (and i don’t mind lutefisk at all).
@NukeML oh, boy! tell us how it turns out. that is one of my faves! talk about a pepper bounty, my two habs have produced over 3kg of peppers this season and they are holdovers from last year when we got around 2kg!
7 Likes
I didnt match the recipe exactly. I was low on blueberries so I used garden raspberries instead. I also only had a little over 4oz of habanero so I made up the difference with jalapeno and cayenne.
We’ll see what its like in 7-10 days
8 Likes
now that does sound intriguing!
recipes are a jumping off point, wouldn’t you agree?
9 Likes
8 Likes
