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Jeez, that looka tasty! I just had some steamed broccoli with tofu blended with Sambal Oelek...................HOT!!

I can't find the barf smiley! I bet that would take a LOT of beer.

You really look a lot better without, Jim. It made you look like a goddamn hippie. You know, the kind that would drink a goddamned Australian cabernet, as if there was something wrong with good old American produced wine. Probably drives a toyota as well! BTW, what is a "beer can frog"...

Ah, Blinis:D

Is grits somewhat similar to polenta?

Brown rice! You old hippie, you:lol:

Atlantic should be fine. Stay away from those caught in in the Baltic sea, though. They have enough heavy metals and other good stuff in them, that pregnant women are recommeded to avoid eating them:\:

We've got the phalloides, too. But there is really no tasty eating shrooms to mistake it for, unless you are REALLY stupid, so that one doesn't kill as many.

Would those be asians? We have had some REALLY bad mass deaths among asian immigrants, because they mistake destroying angel amanita for a common good eating asian schroom. Bad enough to prompt the government into printing a warning in English and having it distributed to all asian foodstores...

Todays dinner!:D We found about 25 pds in the woods today. Even split in 3 I had enough that I could give both my neighbours a couple of pds each.

Just a fancy name for turnip, I think. Gotta admit that puree au rutabaga sounds more appetizing than mashed turnip. Well, that explains it. The cold is just about too much for my remaining mild jalapenos and I swear they are nearly as hot as the ordinary jalapenos. Which is fine, but good to...

We had some of the last veggies from the garden, mashed potatoes/rutabaga with some onions and swiss chard fried with a bit of pesto tossed in for sauce. I stir fried a bunch of TAM mild jalapenos for a sidedish. Apparently their fear of the coming winter makes them produce extra capsaicin, they...

I didn't distill it, Andrew. I used it to thin down the 60% whiskey that came out of the cask down to 40% , so no worries:) Also, on a good still, wood alcohol aka. methanol isn't a problem, since it boils at 64,7 degrees Celsius as opposed to ethanol, the GOOD stuff that boils at 78,4...

Tastes slightly, but only very slightly sweet. When I made moonshine whiskey, I used birch sap to reduce it from cask strenght to drinkable, since we don't have any clean mountain Glens here.

We use birch for that, here. And only do it in the springtime.

If we had a drooling smiley, I would have used it here.

They work very well on turning chickpeas into humus as well. But food processors are better.

Mushroom risotto with wild bear garlic and thyme. Salad of fennel and Jerusalem artichokes shredded on the mandolin. I'm getting real happy with that mandolin.

T'is true that I prefer chili non carno to goat chili:lol: I love goat cheese, though.

That sounds like something I'd enjoy, Burnham.:)