We knew it was coming…the day when we all dropped the ball. That day was so many days recently.
I made the joke— Pictured: the week without SP.
Sorry about that. I took it upon myself to make sure there was a midday post. It is in this spirit I propose this as a topic of discussion: Cole Slaw. The most hated of slaws, but why?
Is it the cabbage?
Is it because its cold…too cold…cold enough you feel it in the fillings in the back of your teeth?
Did some crackerjack in your youth turn you off because they put some bloody Miracle Whip in is instead of Mayonaise like the Devil himself intended?
…or were you just hoping I’d link to Danzig?
Personally the only time I like cole slaw is on a BBQ pork sandwich. The creamy tanginess and the crisp cabbage is a nice counter to what I often find is a too sweet BBQ sauce. Unless I’m in NC, then it counters the bitterness of their vinegar sauce just as well.
So discover your tribe, the slaws vs. the anti-slaws. I am not responsible for anything that becomes of this discussion.
Comments
332 responses to “A Tuesday Midday Post”
I personally enjoy all salad varieties derived from pickled cabbage, but that is probably owing to my Slaw-vic heritage.
*narrowskis gaze*
That was Cole Swiss
And now you understand why the Hapsburgs had to dominate your people
Don’t give him any lip!
I think you mean chin…
Coleslaw on top of pulled pork is the closest to Heaven you will get besides a BLT.
Fresh Cole slaw rocks! Unless it’s made shitty…..
It’s the only use of cabbage I sort-of like, even. Probably because the cabbage flavor is buried.
Second.
I like it with certain Chinese dishes, like Moo Shu Pork. Aside from that it’s pretty much a ‘meh’ for me.
Is sauerkraut made from cabbage?
If so, I love that with beer brats.
The best cole slaw is vinegar slaw.
And is the only type of slaw to put on Carolina BBQ.
Fight me.
Pepper slaw (vinegar slaw with some thin jalapeno slices).
Yes! A little heat.
Sometimes a little sweet (depending on what your doing with it). Honey works best.
Apple cider vinegar for Carolina style, or wine vinegar for a little milder flavor.
Add some black garlic and kosher salt.
Also asian slaw, if you substitute rice vinegar and sesame oil for the olive oil that I left out above.
And I left out the stone ground mustard, too (not for the asian slaw).
Guess you have to find some way to cover the taste of Carolina BBQ. KC BBQ rules all!
QFT.
Luv you Mo, but we have to part ways here.
Memphis BBQ is the best. Only hacks drown their bbq in sauce.
Listen to the Pope.
Although, I have to, as always, throw the overlooked Owensboro BBQ into the mix. Mutton BBQ is a thing, you know.
*sniffle* BYE!
Florida/Georgia BBQ is the absolute best; the science is settled.
This is the correct answer: vinegar slaw is excellent. I use apple cider vinegar, oil, salt, pepper, and a tiny bit of sugar.
Creamy slaw is inedible.
Not for nothing, though, KFC makes a pretty good creamy slaw.
Which almost makes up for the abortion they call mashed potatoes (which my wife craves fortnightly).
Preach it, brother. (On both points)
I don’t know from cole slaw, except I looooooove Red Lobster’s. My daughter never met a cole slaw she didn’t like.
I am going to say it…
KFC has the best cole slaw in the world.
There, it is out there now.
Your opinion on pizza is now rendered invalid.
This, I was afraid to say it,
KFC!!!!!!!!!!!!!
Bomb
KFC may have better cole slaw. But, Popeye’s has red beans and rice.
And better chicken
+ a whole lot for Popeye’s red beans and rice.
Popeye’s recently added some decent Black-eyed Peas to their sides.
KC BBQ okay, NC BBQ is fantastic!
Popeye’s fries are also very underrated in the world of “fast” food fries.
Fast in quotes because Popeye’s always takes forever.
I’m glad you said it because I wasn’t going to, but…almost agree. KFC is #2. Red Lobster is #1.
Red Lobster has the best biscuits in the world.
Swiss speaks truth.
The one thing I can’t figure out for the life of me is why some people put sugar in their cole slaw. I generally lke cole slaw. But, adding sugar just ruins it.
You should only add a touch of sugar. One packet of sugar per head of cabbage will do.
Packet?
Sugar comes in bags starting at ten pounds.
/baker
I suppose your going to tell me you measure everything in lbs, ever water and milk.
Fuck that noise – and people who weigh baking ingredients.
Volumetric!
Sorry, but I’ve heard people say that before. And their cole slaw comes out tasting like it was made with the Crime Against Humanity that is Miracle Whip.
So…no Miracle Whip and Peanut Butter sammich for ye then?
You’re trying to make people sick?
I think I’ll pass.
Someone wants SugarFree’s crown of grossness.
*barf*
Is that real thing?
Wow. Remind me to be specific if I ever need Swiss to pick
up sandwiches for lunch.
The sugar is to balance the salt and vinegar and should be hard to detect as sweet.
You people are all monsters. MONSTERS! Mixing mayo into cabbage doesn’t make either part better.
Cole Slaw is the salad most preferred by people who still think vegetables are icky
Look, there are all of two viable uses for cabbage – Saurkraut (preferred) and Slaw (acceptable)
It’s not my fault Cabbage sucks.
There’s cabbage rolls (not bad, but work intensive) as well.
Piggies or Glumkie are great. Yes they are a lot of work.
Maybe, Slavic food is just….bad?
Germanic food, too
Why do you hate Perogies?
They include potatoes, which makes them cultural appropriation from the Inca
/intersectionalist.
And strudel… and schnitzel… and sausages… and pretzels? Alright, it trails off pretty quickly there.
I want to point you to the Schnitzel Ranch in Huntsville Alabama… but they don’t have their own standalone website!
I like perogies as much as the next guy. But, let’s be honest, they’re just the poor man’s gnocchi.
Cleveland’s got it covered: Das Schnitzel Haus and Der Braumeister. Then there’s Hansa Haus, some others I’m sure I’m just drawing a blank on, and for the touristy German, we’ve even got a Hofbräuhaus.
Sauerbraten would like a word.
Sauerbraten, spaetzle, red cabbage…mmmmm.
I just ate, and yet you are making me hungry again.
I’d counter with chicken paprikash. But Hungarians aren’t Slavic.
“But Hungarians aren’t Slavic”
That’s what the Hapsburgs seemed to think
Magyar is not slavic (learned that at the point of a sabre from my fencing master).
“Magyar is not slavic (learned that at the point of a sabre from my fencing master).”
That’s a pretty bad ass statement.
You shut your whore mouth.
Sauerkraut is gut.
Haluska/i is damn good.
Figures a kraut lover like you would think that slaws are untermenschen.
Also, you left out kimchee.
I have no opinion on Kimchee, but I hear it’s overused.
It’s ruined every Korean dish I’ve ever had, so yeah.
Kimchee is like cheese. There are a ton of different types out there. The problem for the
rubesuninitiated is that if you just order generic kimchi it is a crapshoot if you will get the right type for the meal you are eating.Kkakdugi is my favorite kind of kimchi. It is a radish based kimchi (instead of a cabbage based one). My wife has a friend who puts baby octopi in her home made kimchi and that is very good.
Agreed on the radish based Kimchee. It is hands down my favorite. Reminded me of spicy pickles.
Mrs. Dean does a shredded cabbage sauteed in butter that is quite good.
The only thing that mayonnaise doesn’t make better is bacon. And that’s because it’s a physical impossibility to make bacon better.
You’d probably like Japanese pizza. And I fear any dessert item you would make.
You wouldn’t be using the mayo on the bacon, you’d be using the bacon on the mayo to make bacon mayo.
Okay, you’re right. The bacon would make the mayo better.
I made a mayo derivative out of bacon fat a while back.
It really only works on hot sandwiches.
I’m having bacon fat on toast right now. Yummy stuff.
Wdalasio requests Mayobeer next BIF.
Thanks for causing my stomach to do a slow roll there. That’s even more foul then the concept of white BBQ sauce.
Mayonnaise’s biggest problem is overuse. A nice schmear will add some welcome zest to a sammich, but it can ruin one when it’s splooging out the edges with each bite. I find I have to order ‘no mayo’ and then add the right amount myself, same with mustard. (although with mustard it’s often too little.)
If you can’t taste it, leave it off entirely. If it drowns out the other flavors, leave it off.
Also, mayo does not provide ‘zest’ in any quantity.
Face it. You are a homophobe.
You have a problem eating a sandwich just because a bunch of white stuff shoots out of it onto your chin.
I just wanted to type ‘splooge.’
Maybe he just thinks it’s sacrilege that it didn’t all end up in his mouth?
See: nearly any fast-food joint.
all fine dining is mayo
trying again
Chapter is SFW, most of the rest isn’t.
no, but judiciously applied mayo is perfect on a BLT.
I’m sorry, but that is not one of the three listed ingredients.
*Hands chipwooder tomato and bacon wrapped in a lettuce leaf*
You can’t toast the lettuce, therefore I reject your premise.
Your feedback is always welcome.
*feeds response form into shredder*
Next!
*points at Nephilium*
THIS MAN USES MIRACLE WHIP! THIS IS THE WORM, THAT IS FEEDING ON OUR GREAT SOCIETY
The hell you say. I have neither mayo or miracle whip or vegan mayo or any other sandwich spread in my fridge. If there is any condiment I overuse it is hot sauce.
For SoCal glibs… Northwoods Inn red cabbage slaw (vinegar based) and their Cole slaw is by far the best I’ve ever had.
Looking it up now.
Hmm. Sounds promising. But, the closest one is 43 miles away. Not sure it’s worth it.
Cole Slaw is at best Meh but typically inedible. Far better is German Slaw or Asian Slaw. If you gave to make cole slaw skip the mayo and use Marie Calendars Cole Slaw dressing.
And the proper way to eat it with BBQ is pulled pork on a Kings Hawaiian roll
Slaw with pork is the best. It is known.
Yeah, I like slaw on a pulled pork sandwich with some bbq.
Best Cole Slaw. Pick up shredded cole slaw mix or shred your own cabbage and carrot if inclined. Mix with Asiago Peppercorn dressing. Just enough dressing so you think you need a touch more. Refrigerate to let slaw soften a bit and get flavorful. Enjoy. If you have a pot luck. You can’t beat the simplicity and people will love.
https://buy.marzetti.com/Products/Marzetti/Marzetti-Salad-Dressing-Asiago-Peppercorn-16-oz
What’s the base of that dressing? Ranch?
Yeah, that’s what it looked like to me from the ingredients. I’ve been wanting to try making it myself and planned on using a ranch base. I like it so much better than regular slaw mix which is too sweet for me.
The slaw dressing they have in the refrigerated section is way too sweet and way too thin for me.
It looks like…. Well, you know what it looks like.
That’s why I looked for something different. I really like this.
What about cole slaw in fish tacos?
Fish tacos should have slaw. Fight me.
You’re such a hipster, it’s not even funny.
Fish tacos have been around for decades longer that hipsters. You just couldn’t get them in Brooklyn.
Those Mexicans and their undying love for cole slaw
I assume the same can be said for PBR.
Brooklyn has great MX food that predates the hipsters by a spell. Unfortunately, tilapia is the most commonly encountered fish here so I can’t eat most fish tacos on offer. Convincing gringos that tilapia is edible is the true Montezuma’s Revenge.
I don’t know about that. Lots of Filipinos eat tilapia.
Not cole slaw.
Slivvered cabbage, but the sauce is not mayo-based. It is crema if done properly or sour cream in a pinch.
I pretty much consider any white stuff on cabbage to be Cole Slaw.
But yeah, it shout be crema or yogurt based.
Indeed.
Yeah, you’ve heard of Murphy’s Law, but have you heard of Cole’s Law?
…
…
…
It’s cabbage mixed with mayonnaise, a little pepper, and (if you are really wild) some poppy seeds.
I’ll be here all week. Try your waitress. Tip the veal.
Is this thing on?
I’ve always seen it written as:
Cole’s Law: thinly sliced cabbage
BOOOOOOOOO!!!!!!!!!!!!
Wow. My anxious urge to somehow atone for my previous comment up-thread has suddenly vanished from my body.
Jeeze, did we stumble upon the next great Pizza debate.
Pizza > cole slaw.
Quick skim of morning links, but don’t think this has been mentioned: Gordon Banks died this morning.
The “greatest save of all time”: https://www.youtube.com/watch?v=HNLam4RAbg8
To be king of your kitchen, use Crestfield wax paper
Keep your damn slaw away from me! Only sauerkraut goes on my reubens and hot dogs.
Why would you put cole slaw on reubens and hot dogs?
Cole slaw has its place. Just not there.
I’ve seen it in too many restaurants.
blech
Carolina dog is a hot dog with chili, mustard, and slaw.
Isn’t the cole slaw version of a ruben called a Rachel?
That is what I always heard. If it uses kraut it is a Reuben, if it uses slaw it is a Rachel. The Ruben is by far the superior sandwich
I thought a Rachel was made with turkey.
Rachel is usually turkey, swiss, and cole slaw on rye.
It should be criminal to put anything on a hot dog beyond onions, mustard, sport peppers, and relish.
I’m sorry, but that answer cannot be accepted.
Unprocessed vegetable matter is not acceptable accompaniment for hot dogs. Your onions and peppers have to go. Too natural.
Sport peppers are processed.
As far as I can tell, they are merely a cultivar.
If you meant vinegared sport pickles, we might have some agreement.
The ones that Chi-towners put on hotdogs come out of jars.
Yep. Also pepperoncini.
https://geneandjudes.com/
Behold, the greatest hot dog establishment in America.
You have just disqualified yourself from ever speaking on the subject again.
Don’t be jealous
Why would I be jealous? You’re praising some place that doesn’t serve hot dogs. They serve beef sausage.
Hot dogs are made from pork – specifically the parts of a pig you don’t want to think about the fact that you’re eating, pureed into a fine paste, injected into plastic casings and pre-cooked to solidity.
Cool only 21minutes away, there’s lunch tomorrow. Thanks.
You’re welcome
https://www.yelp.com/biz/paradise-pup-des-plaines
Also, a good burger place nearby
Hyp, better get there before 11:30 or after 2 unless you don’t mind a looong line.
Line always goes quickly. Your only options are hot dog or store bought tamales
Yeah the line goes somewhat quick but it scares a lot of first-timers. Paradise Pup’s line is friggin long at noon, too.
Gene & Jude’s would be better if they put tomatoes on, but I don’t see how they could and process as many customers as they do if they did.
Vienna beef!
Also, I know it’s a chain. But, I love me some Portillo’s.
I cut the onion up into small pieces. That’s processing. I’m not putting
the whole onion on it. I have no idea what a “sport pepper” is.
Oh not this silly Chicago shit…….they’re good, but equally good is Carolina style with chili and slaw, or mustard, ketchup and sauerkraut.
Between the “pizza” and their bizarre fanaticism about hot dogs, people from Chicago are weird,
It isn’t Chicago unless you have the tomato wedge and celery salt as well.
Are we talking hot dogs or Bloody Marys?
Not Bloody Marys — no celery stalk.
For once I need to stand up for Detroit. The Detroit Coney Dog is also good (minus the raw onions). And there’s much to be said about the original Tony Packo’s.
No matter what butcher I go to, I can’t find a coney dog made out of actual rabbits.
Fact check: TRUE
In my younger days we’d go to Lafayette Coney after the bar for the Jenny Craig plate – coney dog, onions, mustard, a “Loose” (hamburger in hot dog bun with coney sauce), and coney fries with cheese.
Chicago dogs are awesome. Although so are all sorts of other styles of dogs.
Exactly. There are many delicious fashions of hot dogs.
One of my favorite local places serves a bacon wrapped, deep fried hot dog topped with pulled pork, BBQ sauce, and cole slaw.
…go on.
Pull the hotdog out of there and it sounds delicious!
Oh that sounds good, but I’d replace the slaw with some mac & cheese.
Get thee to Columbus, OH, and build your own heart stopping monster dog.
That looks like some fine eatin.
No chili dogs? GTFO with this nonsense.
Ignore him, he’s trolling.
No. You GTFO
/threatens the Apologist with currywurst
Oh, I may as well…..
https://www.skylinechili.com/coneys.php
*ahem*
Someone needs to tell Cincinnatti to stop embarrassing themselves by calling that Chili
Sky line doesn’t serve chili.
Sport peppers? What, are they six-speed manuals or something?
If you swap peppers with ketchup, that’s my idea of a standard hotdog configuration. Except it’s missing sauerkraut.
Bacon and cheese goes on hot dogs you Philistines.
https://www.youtube.com/watch?v=rgbTUttdyNU
Why… just why?
Oh goody. Another woke rehash.
They seem determined to keep remaking movies with all the genders swapped until they finally get a hit aren’t they?
Maybe the secret would be to take a terrible movie and gender swap it. Then they wouldn’t alienate a shit ton of fans and could maybe do a decent movie.
They don’t want to make a decent movie, they want to bludgeon the public into obeying their betters in hollywood.
My wife keeps asking if there are any good movies playing. I keep saying “no”.
Maybe Stop Or My Mom Will Shoot! would work.
Cop and a Half!
oh jeezus, I forgot about that one
Stop or my Dad will shoot doesn’t have the same ring to it
Stop Or My Trans-Mom Will Shoot!
How about instead of Grumpy Old Men we could have Bitchy Old Women
I’m pretty sure there has already been a bunch of versions of that one.
You do hit on something I’ve never understood – why the burning desire to remake movies that were good? It would make more sense to find a movie with an interesting concept or storyline that should have been good but wasn’t, and try to improve it.
The studio wants money. Remaking a shitty movie is a risk. Raping a fanbase with nostalgia bait isn’t currently seen as one.
Which makes no sense since the Girl Power version of Ghostbusters lost money.
It makes sense to you and to me that a movie with a good story well acted is going to be a better moneymaker. But hollywood is a fucked up insular community where a non-negligable portion of people who should know better probably believe that movie lost money because of misogyny and bots.
The particularly stupid thing with this remake is that it was already a “feminist” movie. The female protagonist wins the contest of who is the best con artist at the end.
I don’t follow youtube links from Glibs, so I’m not sure what original you’re referring to.
Dirty Rotten Scoundrels
Maverick?
In fairness, there are only like five different stories possible, if someone has written a particularly good take on one of them it makes sense to copy that version instead of an inferior model.
Back in my day they could at least compete with each other on special effects and explosions.
Nowadays it’s all this god-awful completely unwatchable CGI shit.
The Man with One Red Shoe.
It would be so fucking perfect if one side was the Trump Administration and the other was Mueller’s investigation team.
I believe the original (The Tall Blond Man with One Black Shoe) was good, but the Tom Hanks was ‘iffy’?
I think iffy is pushing it. It was pretty awful.
The original is french, right?
Oui!
Aww…C’mon!
But… what about a Dukes of Hazzard remake with TWO Daisys and only ONE Bo and/or Luke? Uncle Jesse can be replaced with some sort of MILF. And of course “Crazy Cooter” needs no explanation…
This man is a genius.
Already done. I think they called that “Thelma and Louise”.
Susan Sarandon <<<<<< Catherine Bach
She was the Tom Wopat in the equation, though.
Brad Pitt was Catherine Bach.
The Roscoe character would be one of those Naughty Cop types who keeps trying to arrest, handcuff and discipline the Duke sisters…
…and of course, Boss Hogg would be played by Lena Dunham.
With Melissa McCarthy as Boss Hogg?!
/hollywood
They can stop, since they succeeded in 1940 with His Girl Friday.
(I don’t know if Miss Brewster’s Millions was a hit.)
Titty Tuesday continues as I continue to slam cough syrup.
http://archive.is/wJNTH
Food lab’s take. I agree about the moisture content. Cole slaw shouldn’t be a liquid.
https://www.seriouseats.com/2013/07/the-food-lab-how-to-make-the-best-creamy-cole-slaw.html
Oh bullshit, that’s what rolls and biscuits are for, soaking up the slaw juice.
Why would you waste rolls and biscuits on that when they could be mopping up far better sauces?
I see this is going to be a rough topic. I fully agree that soaking up tasty liquids with tortillas, biscuits, corn bread, Italian buttered bread or brioche rolls is sometimes the best part of the meal.
No argument there. Rolls and biscuits are there to soak up the juice. It’s a similar role as the one played by Yorkshire puddings, if you make them right, it’s just accomplished after the fact.
I was browsing Zillow (slow day), and sorted by lot size.
Turns out some of the people who add their property to the site are… pretty damn stupid.
Duh, obviously it’s 17,700 acres. Morans.
How deep is it?
GOES-17 is officially live.
https://www.nesdis.noaa.gov/content/goes-17-now-operational-here’s-what-it-means-weather-forecasts-western-us
Hey Mojeaus. Have you seen this article in Quillete? SJ Warriors destroying Pitch Wars. And people say Ayn Rand’s characters were just cardboard cutouts ( the heros, maybe the villains she got right).
Mojeaux – singular.
https://quillette.com/2019/02/09/the-plight-of-pitch-wars/
dammit
*sigh* What a clusterfuck. I woulda shut the damned thing down. Who needs that noise?
In the past, the entrance fee was the cost of paper, envelopes, postage. You know what? That adds up.
Then you could do it all by email.
Now they think they’re owed editing and a book deal.
Privileged brats.
Fuck you, publish yourself if you think you’re that fucking special.
My problem is – writing books is easy – writing a pitch is impossible.
I think everybody has that problem.
“Well, you see, this happened and then this happened and then this–”
“But what is the book ABOUT?”
“Two people falling in love.”
“Yes, but how–”
“Well, this happens and then that happens and then something else…”
It is a deconstruction of the cic-heteronormativce patriarchy told through the lens of a young boy who flees his toxically masculine homeland and takes up with a racially diverse caravan of outsiders who help him come to terms with who he really is allowing him to find love, happiness, and his true power as he transitions to a woman.
What do you think my odds of getting published are?
What do you think my odds of getting published are?
From the sound of it? Pretty good. The odds of selling many copies of the actual book? Well, that’s not quite so optimistic.
Make it a romance, and he’s got it made in the shade.
Hugo award winner!
Yeah, I kept thinking “walk the f away!” She started by apologizing for the fee and, of course, it only went downhill from there. Never apologize.
From the article:
But it was a strange and disconcerting experience to see these publishing professionals gleefully joining the mobbing of a contest that, only a year before, had brought them clients with ready-to-submit manuscripts.
But, we can’t understand why publishing is a dying industry. It must be all those uncultured oafs in flyover country not being willing to read books.
Now trending on the Firefox feed that is trying to shape my mind: I was a Facebook Fact-checker…
https://www.buzzfeednews.com/article/brookebinkowski/fact-checking-facebook-doomed
“Disinformation isn’t necessarily meant for you. It’s meant for the people who lean authoritarian, the fearful conformists and the perennially anxious. It’s for weapons hoarders and true believers and the scary uncle that no one in the family talks to any more.
It’s the reason why Americans are still relitigating 2016 and Britons are still arguing over Brexit.”
“fearful conformists”… I’m sure she thinks of herself as a brave and independent thinker.
My general take is that if you’re getting your news on Facebook, you’re already an irredeemable idiot.
There is nothing more rebellious that parroting the opinions held by the most influential and materially privileged people in society
It’s for weapons hoarders and true believers and the scary uncle that no one in the family talks to any more.
Why is it ok to hate on uncles so much? That is not OK.
Anyway. I like that it’s the “Weapons hoarders” that are the ones who lean authoritarian. There are crazies in every group, but authoritarian isn’t what i would use to label 2A proponents.
You have to look at this from the author’s point of view. For her, “authoritarian” means a christian religious person. There is no such thing as “authoritarian” government, that’s just good common sense following your betters.
Disinformation isn’t necessarily meant for you. It’s meant for the people who lean authoritarian, the fearful conformists and the perennially anxious. It’s for weapons hoarders and true believers and the scary uncle that no one in the family talks to any more.
Actually, that could be said, much more accurately, of the whole fact-checking enterprise. Reading the article, it’s pretty clear that one of her biggest objections is that she was only checking facts and not the narrative. It’s the conformist who insists his worldview must be the established fact, rather than letting people sort out the messy task of separating fact and fiction for themselves.
Cole slaw is the emm effing man. The best dressing is, of course, mayo-based, possibly with a touch of red wine or cider vinegar, possibly with a smidgeon of Dijon mustard. A very close second is a vinegar-based dressing, especially if you like a sweet slaw, using white or cider vinegar and, again, the barest hint of Dijon mustard. There’s a place for a finely-diced slaw, I suppose, but I prefer a shred to a dice myself. Also, cole slaw on hotdogs is inspired. Then again, I put mayo on pretty much everything, so your mileage may vary.
Pro-tip: If you’re turning off systems, make sure to tell the groups responsible for monitoring the systems that you’re turning off an entire CUCM cluster. The alert management team had three different agents reaching out to me to see what was going on. Call the client, and get a, “Oh… we’re going to be decommissioning that system soon.”
“We can’t ping any of the devices, do you think maybe they started turning it off already?”
“I’m not sure, but we’ve already migrated the users off of it.”
While I have spoken before on the inherent inferiority of wheat beer. but let it not be said that Pie tries not new things. This is my review of Einstök Ölgerð Icelandic white ale, brewed with coriander and orange peel. it is not that bad but not that good either. Meh.
It sounds pretty meh. But I bet if they sell it around here it would sell out.
We have them in Michigan. The white is pretty good around Christmas time when I’m in the mood for those winter warmer type beers.
Does it make a good slaw dressing, or not?
I am not a fan of the citrus + coriander seed thing. Then again, I’m not a fan of citrusy or piney hops either.
Crew republic drunken sailor IPA is better by wirtue of being an IPA but it is also kinda meh. Should have stuck with the zweigelt. Styrian wines are not that bad. Had a few yesterday and today but decided to come back to the hotel and bought the two beer. Bad choice. Also why does the spell check wanna correct Styrian to Stygian?
Sounds like a wit.
RIP Pierre Celis.
I agree with your opinion on wheat beers, but as a native to Maine, I have to say that Allagash White is the superior breakfast beer. Particularly on a sunny summer morning, sitting at an ocean-side bar / breakfast joint.
Einstök makes good beer. I don’t remember seeing that one.
I will possibly have to scrape some of the tar off my heel for saying this, but I have no like of cole slaw. I make a good bb
…a good bbq cole slaw with my bbq sauce, (In proper NC style), and others seem to love it. But I simply can’t even.
No mayo. Briana’s poppy seed dressing and lime juice to cut the sweetness. Just enough to coat, no gloppy allowed. Parsley if it’s going on a pulled pork sandwich, cilantro if it’s going on tacos.
I loved all forms of BBQ last time I was in the ‘States (and making an extreme pig of myself), but I have to admit when I got a properly-done brisket in Fort Worth, Texas, I pretty much had a foodgasm then and there. Sadly, it’s too difficult to properly replicate up here in the Lower Rainland, which, er, is getting a proper snowstorm right now, weirdly enough.
I started making BBQ chuck roasts as well as brisket. They are easier to find, more forgiving, usually less expensive if you screw it up, and come out with great flavor if done right.
Off topic for this thread but related to the weepy man story in the last one: this does not appear to be satire. It’s the story of a soyboy whose attempts at a totally woke, feminist date were stymied by this chick who probably is a MAGA white supremacist.
My favorite response: If she were real though she’d be getting pounded by an alpha chad right this second.
That’s funny.
And afterwards, she’d laugh as she told him this story: “Oh my GOD, you would not believe the date I had with this fuckin’ candyass….”
“The men go on and make complete fools of themselves using outdated (even for the time) stereotypes of gay men to try to determine who it is. And they are proven wrong in the end. It was a powerful social commentary that is still relevant today, almost 30 years later”
Prediction: This guy has never been past second base. He came close to third base with the girl he went to high school prom with, but she got fed-up with him asking for affirmative consent the whole time they were making out.
He’s a douche, a self-righteous, navel-gazing douche who thinks being “feminist” will score him morality and popularity points, hence why he published all of his antics on Twitter.
It’s especially telling that he’s crediting Tropes v Women for its insights and helping him look more deeply into media. At best that shit is shallow and banal. At best.
Oh, you’ve noticed similarities between “Legend of Zelda” and the story of Andromeda and Perseus? Congratulations on making it to the seventh grade/
Is it even that deep? I always think of her riveting commentary on how Batman’s cape covers his ass, but you can see Catwoman’s because she wears tight leather with no cape. Truly the modern era’s Marshal Mcluhan (however the fuck you spell that).
If the cape covers the ass simply edit out the cape at strategic times
Takes more work than complaining and is probably worth less money.
OOF. Lesson: don’t tuck your balls for a date.
All that gay talk.
Talked too much, Virgin mistake. Women don’t go on dates to hear you talk, they go on dates to hear themselves talk.
Nothing good has ever been made with cabbage. Not. One. Single. Thing.
Ummmm….Cabbage Patch Kids
Cabbage farts.
Especially if beer and grilled sausage is involved.
You know that, other than grass, cabbage is the most important food in all of human history, right?
https://en.wikipedia.org/wiki/Triangle_of_U
A human who doesn’t like cabbage is, just like one who doesn’t love dogs, a genetically defective primate.
Why couldn’t a bunch of species that actually taste good have interbred?
The existence of egg rolls invalidates your entire theory.
Which makes MS a racist.
HEY!!
Oh, you mean Mad Scientist. Carry on.
Sauerkraut has a sad.
OT from cole slaw (aka. “salad for fat people”):
https://twitter.com/MSNBC/status/1095343326314840064
MSNBC
“NEW: Exclusive: Senate Intel Cmte. is approaching the end of its investigation into 2016 election having uncovered no direct evidence of a conspiracy between Trump campaign and Russia, according to Democrats and Republicans on the cmte.”
No one with at least half of a brain should be surprised by this, but you’d be surprised how many conspiracy theorists occupy the realms of “respectable” “journalism”
On the one hand, I cannot wait for this to *formally* fall apart and on the other hand, I already know that progressives and the media will hand-wave it away as if they never were all that concerned about it, whereas the REAL issue with Trump is income inequality, or putting babies in cages, or whateverthefuck they deem to move on to next.
The Dems haven’t even got started with their own investigations yet.
Fake news. This is all fake news!
Cole slaw is not salad for fat people. Salad for fat people are: the taco salad, fruit salad, potato salad, and macaroni salad.
It’s not cole slaw, but it’s food…
I’m trying to be a better cook, so I’ve been experimenting. I’ve been
watching Gordon Ramsey’s cooking at home show, which is good for
ideas. Today for lunch I made a braised top sirloin with a red wine
reduction sauce. Fifteen minutes and it was awesome, and all in one
pan. More of a dinner dish, but we went to costco yesterday, and
I’ve got a lot of beef to use. It was a rehearsal for Thursday more than
anything.
Cooking’s really not that hard, and it’s really nice when something
just works. I find it makes going out to eat harder though, since I
want to find something on the menu that I wouldn’t just make at
home, and that gets more and more difficult as time goes by.
Good for you! That sounds like a great lunch. I had leftover jerk chicken and it was fantastic.
Despite his wokeness, Kenji at the food lab does a good job of teaching us rubes how to make some pretty good stuff. Lots on techniques there, too.
I love grilling, so amazingribs.com has been a terrific resource, too. As you say, it isn’t hard to learn, but definitely fucks up restaurant experiences!
Good luck and have fun!
Cooking is easy, Baking is hard
I agree. Love to cook because I don’t have to be precise, hate to bake because you can’t just throw some stuff together and make it come out well.
works for brewing
I am more of a baking person.
Brewing is more like baking than cooking.
I hate cooking. I do not mind baking. There is something deeply satisfying about putting cookies you baked into your children’s lunches, knowing they would rather have your cookies than anybody else’s.
We could co-exist. I hate baking.
But yes, success is always gratifying.
We were at a really nice steak place and Spawn 1 leaned over to say “your steaks are better, Dad.”
My son loves my marinara and my stroganoff. My daughter won’t touch either.
However, every time I make marinara, I make a whole stockpot of it. Ginormous. Boy has sucked it down within 24 hours. MAYBE my husband and I got 2 (small) meals out of it each. So while I am happy Little Dude is in heaven, the rate at which he eats it gets expensive and wears me out making it.
They’re different skill sets, with different things that are important. For cooking, it’s more important to know how the flavors will work together and how to deal with certain ingredients. Baking is all about temperature control, and knowing how different ingredients work together and make changes to your finished product. Both can deal with improvisation, if you understand what you’re changing, why you’re making the change, and what impact it will have on the final product.
Bill Miller BBQ, bland BBQ, sublime fried chicken, the best slaw you’ll ever eat. There is neither mayo nor miracle whip, just cider vinagar in it’s place.
I have no idea how Bill Miller stays in business. Especially in cities that have Rudy’s.
Bill Miller BBQ was not good. There never seemed to be any meat smoking on site, so I assume it was done elsewhere.
Corpus used to have a Miller’s BBQ that was pretty good,
http://www.millersbarbqweber.com/
We’ve had an influx of the small chain BBQ places coming up into Cleveland, at the same time our own local BBQ places start ramping up. It’s led to an entertaining little battle. The chains include Dickie’s, Mission BBQ, and Old Carolina. Locally we’ve got Michael Symon’s Mabel’s, Barabicu, and more. Then of course there’s all of the butcher shops that make their own sausages and pierogis.
I hate Dickey’s.
Does Symon spend enough time in Cleveland to cook anything?
Probably not. At this point, it’s more branding and his recipes. I mean, he’s got a place in Vegas now. At least his burger places still fry everything in lard, even though they added the impossible burger to the menu.
Plate of shredded cabbage with kewpie on top, & a side of katsu.
Funny, was thinking the same thing!
So slaw on pickled pigs feet or not?
The LA-SF California choo-choo is no more. Newsome says they’re still building the Merced to Bakersfield line that absolutely no one is going to ride.
I actually think a high speed rail line that was a true inter city system could be profitable. Like, you get on in LA, and it shot straight to SF, with no stops along the way. Road miles per Google Maps between LA and SF is 382, so basically you need to average 350 MPH to beat the 1.5 hour flight between the two, and beat the ~80 dollar ticket cost.
The issue with high speed rail is that it’s economically, IMO, viable as a city to city connector, but politically it’s only viable with lots and lots of stops….which ruins the the actual high speed aspect. If your train makes 15 stops between LA and SF, it’s not high speed, it’s just a commuter train that goes slightly faster in between repeated stops.
Of course, the only reason rail is even somewhat talked about is the fucking FAA and TSA have destroyed the potential of American aviation through their stupidity.
I want my Uber Air.
Isn’t that what fractional jets are?
No. I don’t need to buy a 1/4th of a car to call Uber.
You can rent by the hour. But with no equity the per/hr will be higher.
The smaller hour plane cards aren’t equity positions. It is just pre-paid to get some bulk discount.
A drone will be along shortly to service you.
With a hellfire.
LOL. He’s just ripping the mask off and stomping on it at this point.
Cole Slaw. The most hated of slaws, but why?
?!?!?!
I like cole slaw.
Points at DEG
https://twitter.com/DPRK_News/status/1095417688443289601
Dave Waddle found guilty by a jury of his peers?
LOL
I thought he was peerless?
What does Ron Jeremy have to do with anything?
He calls it his “flavor saver.”
Because when he wakes up, it usually still has a little bit of nacho cheese in it from the night before.
LMAO… I was sipping coffee when I clicked that, barely managed not to spray my monitor.
Cole slaw is best served on pizza.
With pineapple?