Foodies BS Thread.

Cant blame ya, I'd want to think about something other than Wichita too...

 

Ah Wichita isn’t so bad. Getting there is awful.

 

@Kwikvette

I made a black bean sandwich for dinner - came out really good!

mayo, yellow mustard, pickles, black beans, cherry tomatoes, feta and a bit of mild cheddar (cause I didn't have any white American or unaged Gouda) - pressed on Cuban bread

 

Hold the pickles but damn that looks sooo good

 

BEHOLD. my excellent charcoo charcut shercuti, shark treats

 

Winning

 

Keep it simple, nice. Give me your recipe for those crackers and I’ll send you a proper set of cheese knives

 

For the record I'd like to say I appreciate your research.

I cooked a steak.

 

You know, I'm glad you asked about that.

It reminds me fondly of my youth in the chilly Northeastern woods. In a small house with a wood stove and a large family to feed, we were always surrounded by mom and gramma taking whatever they had at hand after the men returned from the logging camp and serving up hearty, nutritious bowls of sustenance.
The cracker, of course, is a staple for the evening meal. When the air is damp, and the bread is wont to mold, a sturdy delicious homemade cracker is just the perfect addition to almost any meal. It takes hours to prepare them properly, to get the texture, the crackle, and of course the memories to come out with every bite.

Those happen to be the Club® brand crackers I pick up from the local Kroger. They're easily misplaced for homemade crackers, due to the soft buttery flavor and the crisp "crunch" as you bite into them. I typically use them now for my evening summer stews, as the heat in the air and the heat of the kettle soften them up into an almost bread-like consistency with each tiny morsel of beef and carrot upon them.

 

Except those club crackers suck. Saltines all the way. Ban me from thread.

 

@98tacoma27 you heard the man. Club cracker hater.

 

Saltines remind me more of my middling years. The fond time I spent on the Eastern Seaboard. Watching the lobsterman come in with the day's fresh catch, knowing at every quaint little seaside restaurant, painted an ocean blue, dulled by the mist of the early morning, you could find a simmering bowl of chowder ready for......

 

Oyster crackers. Saltine's *edit, delicious* miniature cousin.

 

Ahhh, that brings me back to when I lived with the pygmy tribes of the Congo. Their stews were rich and hearty, full of fish and local plants. The larger crackers were hard to come by in that rugged wilderness and river valley. That's how they became accustomed to the Oyster cracker. A Saltine is a large and fragile cracker to serve with such a robust stew. Thus, the Oyster, the miniature cousin became the preferred choice. It is easily spread upon the top of the hot liquid, absorbing the flavors of the broth, and then scooped up with a spoon, for a little buttery bite in each mouthful.

 

You travel the world on a cracker and stew pairing tour?

 

You don't?

 

You got it, that was my J Peterman Foodie blurb for the catalog

Elaine, I am in Myanmar, or, as you might know it. Burma.

 

"I Too Once Fell Under The Spell Of Opium. It Was 1979. I Was Traveling The Yangtze In Search Of A Mongolian Horsehair Vest!"

 

Horsehair vest will get you every goddam time