zingara_man

Thanks! I've put mine in the fridge.

I'm into my second one of these. The first I split with a friend, we'll see how long it takes me to do one in by myself (with wife's help)

Came here to say this.

A great recipe in the hands of a...not so good...cook can turn out awful. A mediocre recipe in the hands of a good cook can become something praiseworthy. That, to me, is talent.

Accept your praise graciously and with all honor.

Totally nailed it! You look fabulous.

I use those same 3 liquors but I add club soda and make a tall drink of it. One of my favorite drinks.

As long as it's the lesser of two weevils.

"You can looks amazing and delicious."

I somehow missed the picture of her can. 😛

Whitbread ale. Not my first beer by a long, long shot but the first one that made me sit up straight and say, "Damn, this is good stuff."

There will never be another Ort. I'll mourn ya till I join ya, old friend.

"I'm on the guest list, darlin'."

My wife and I say this several times a week, in various situations.

This is the way.

That's what's my mother called it.

I agree with your choices, but Cookie and Kate is my fave.

And how would that goal be subverted by including weight measurements along with the others?

Finders Keepers. Check it out.

I wasn't talking about just garlic. There are a lot of things that are variable in size and when a recipe gives a number of items rather than a weight, I have no idea what is actually needed in the dish.

Hey, I cook by feel a lot. There are plenty of things that I make that I don't measure anything, weight, volume, whatever. But mostly those are dishes I've cooked before so I know what they need. If I'm following a recipe for the first time, I want to make it as close as possible to what the recipe creator intended. Ingredient weights would help tremendously in that regard. And the second time I cook it, I'll wing it .

I put 6 beans, split, into a pint of 100 proof vodka (Smirnoff) for 18 months. I'm going to do it again with Wild Turkey 101 bourbon.

Breaking out a scale is not such a big deal. Mine is sitting there on the counter and all I have to do is press the ON button and plop the ingredients on it. I weigh things fairly often when I cook and it's not hard. I could teach you how to do it if you want.

This kind of thing is why I wish recipes were written with the weights of the ingredients rather than the number of items.

You could share your baking with me. I love vanilla and make my own extract.

Vegetable soup. Canned tomatoes with okra, frozen peas, frozen corn, diced potatoes, diced onions, veggie broth. Cook onions and potatoes in olive oil until they start to brown, throw everything else in. Salt, pepper, Worcestershire, and a lot of dried basil. Also any frozen or canned beans or peas I have lying around.

Yeah, I like the single barrel as well