Mmmm, that looks wonderful. Years back I bought a case of 1995 Reserve de la Comtesse, the second wine of the ‘twin’ chateau (Chateau Pichon-Longueville Comtesse de Lalande). Very good it was too.
🍻🍷 The Map of 🇲🇷 Booze thread whatever the title says (or is changed to when moderately intoxicated)
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I feel your pain.
That second pint can be a killer.
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Dear Constant Readers.
It is that time of the year again.
We’ve battled drought, blight, bugs and pests but the main harvest is finally in!
Job 1 was find the jars. Then sort cucumbers by size. The true Gargantuans will be processed differently sliced & pickled in clay pots before being liquidized & bottled as the base of the famous Polish sour soup Ogùrkowa
The mediums were rammed into the base of the jars, the baby (normal) sized then layered on top but no space in between. Imagine a pre-IT version of 3D Tetris.
The juice is 1L water with 1 tablespoons of salt, boiled then poured over the cucumbers and seal straight away, then invert the jars.
Into the jars went Dill flower - 1 full flower with seeds per jar! fresh Horseradish root 4 pieces of 1/2cm x 5cm & half a Garlic clove.
The horse radish makes the pickle crunchy, the garlic adds flavour and preserves.
I had no fun at all digging that horse radish root up!
Flowery Dill is essential!
Find a dark cool place if possible & they will be ready to munch in 3 months.
Next up pickled tomatoes. Apparently a Russian delicacy.
The above process only works with outdoor nobbly pickles and it is recommended to add a bacon sandwich during the process which makes it a marvellous cure for a hangover
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And here is this years Gargantuan champion
(Remember, this breed is SUPPOSED to be middle finger or post op sized)
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I think I won “drunk purchase of the week”
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And I have been on that Spanish food wholesaler site again
The Ayatollah is currently looking at 2 kilo of tiny squid and shouting what the fuck were you thinking
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Is that a Green Egg (yes, I can see very well that it’s red)? Looks fab.
Kamado Joe
Now I have to work out how to use it
Pulled Pork and smoked Brisket are high up on the “to do” list
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New Zealand Rib Eye Steaks.
Nothing else comes close
You haven’t scored the skin on those Kielbasa.
Ffs
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They’re frankfurters FFS
YOU GRILLED FRANKFURTERS???
Dear God, that’s a hanging offence
Bite me, they taste nice barbecued…
Just returned from my first trip to the pub for five months. A socially distanced afternoon in the beer garden, which incorporates a really nice bowling green, old wooden pavilion, the works. A very pleasant afternoon in the sunshine, sinking a few pints of bitter, watching a few ale fuelled Scousers showing their skills. Attempts were made to drag me onto the green and have a go but I made my excuses and declined, explained that us soft southerners don’t do non contact sports!
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You lose the ambition when you are sober
Pee wee
I can confirm that the opposite is true.
