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(Epicurious)   Fark Food Thread: Let's take a break from the food itself and talk about what goes with it. What do you fill the glass with when you put it next to the plate? Show us a good way to pair foods you've put together with the beverages you have or want   (epicurious.com) divider line 103
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827 clicks; posted to Main » on 01 Aug 2013 at 5:00 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-08-01 05:41:34 PM
For some reason, when I have Chinese Food, it just has to go with some kind of orange soda. I can't explain why, but it just must.
 
2013-08-01 05:42:37 PM
I usually have local beer, because a number of my BBQ/smoked items are in a Dr. Pepper reduction.
Other than that, my wife grew up within sight of Woodford Distillery. So such is available. Despite the fact she is Southern Baptist and makes such known that she is not allowed to drink. But she did break the rules to play "uno" card games with my son's friends. At one time years ago, I almost bought the home of Maker's Mark founder (I had no clue, just looking in the area, new to the region/never into hard stuff).
 
2013-08-01 05:42:39 PM

Leo Bloom's Freakout: Ok, a bit tangential, but related to food and drinks so here's a shot... Is there any semi-decent boxed wine for cooking with? Was thinking it would be an economical way to get a good amount to have around for cooking while also preventing it from getting over-oxygenated in between meals.

Hopefully not a thread jack, but it came up recently.


Does the quality really matter when cooking with wine?  I always use cheaper stuff.

However, if you care about quality... Bota makes a very good boxed wine.  And its like $12 for what amounts to 4 bottles of normal wine.
 
vpc
2013-08-01 05:43:51 PM
TAB with the sweet, sweet savor of life a half century ago.
 
2013-08-01 05:45:22 PM
Some people may find me weird. But in the hot weather I make an bean-free chili loaded with a rainbow of bell peppers, and I enjoy it with a gin and tonic on the side. The sweetness of the gin/tonic is a great contrast to the spice of the chili. This will piss off any traditional foodie.
 
2013-08-01 05:49:19 PM

downstairs: Leo Bloom's Freakout: Ok, a bit tangential, but related to food and drinks so here's a shot... Is there any semi-decent boxed wine for cooking with? Was thinking it would be an economical way to get a good amount to have around for cooking while also preventing it from getting over-oxygenated in between meals.

Hopefully not a thread jack, but it came up recently.

Does the quality really matter when cooking with wine?  I always use cheaper stuff.

However, if you care about quality... Bota makes a very good boxed wine.  And its like $12 for what amounts to 4 bottles of normal wine.


Marginally, much agreed on the cheaper stuff. But there are some cheap ones (looking at you Barefoot!) that are just foul and cooking them down or into food creates horrible smells and flavor. What you put is exactly what I was wondering about, something with decent enough flavor to add to a sauce or reduction without wasting a whole bottle of wine, cheap or not. Will give it a shot, and thank you!
 
2013-08-01 05:50:02 PM

downstairs: Leo Bloom's Freakout: Ok, a bit tangential, but related to food and drinks so here's a shot... Is there any semi-decent boxed wine for cooking with? Was thinking it would be an economical way to get a good amount to have around for cooking while also preventing it from getting over-oxygenated in between meals.

Hopefully not a thread jack, but it came up recently.

Does the quality really matter when cooking with wine?  I always use cheaper stuff.

However, if you care about quality... Bota makes a very good boxed wine.  And its like $12 for what amounts to 4 bottles of normal wine.


You have wine left over?  Amateur.

In seriousness, I usually cook with whatever wine I'm going to serve anyway.  If it's not good enough for a glass, it's not helping your dish any.  Same with spirits in cooking--the vodka in the red sauce is the same as in the martini, and the whisky sauce is usually a decent dram to enjoy afterwards (or during...the cook deserves to enjoy the effort too!)
 
2013-08-01 05:53:36 PM
Another idea:  as a gift a few years back I got one of those nitrogen chargers for preserving a bottle of wine.  It's rarely used at my house because there are enough wine drinkers in my circle of friends to assure little in the way of leftovers.  But I did use it a while back and when I reopened it to use in a reduction for steak it was perfectly fine.
 
2013-08-01 05:53:36 PM
Usally ice tea or diet Pepsi for most days. If I'm feeling like a treat anything from boulevard brewing co. Cold and served in the bottle.
 
2013-08-01 05:56:28 PM

praxcelis: downstairs: Leo Bloom's Freakout: Ok, a bit tangential, but related to food and drinks so here's a shot... Is there any semi-decent boxed wine for cooking with? Was thinking it would be an economical way to get a good amount to have around for cooking while also preventing it from getting over-oxygenated in between meals.

Hopefully not a thread jack, but it came up recently.

Does the quality really matter when cooking with wine?  I always use cheaper stuff.

However, if you care about quality... Bota makes a very good boxed wine.  And its like $12 for what amounts to 4 bottles of normal wine.

You have wine left over?  Amateur.

In seriousness, I usually cook with whatever wine I'm going to serve anyway.  If it's not good enough for a glass, it's not helping your dish any.  Same with spirits in cooking--the vodka in the red sauce is the same as in the martini, and the whisky sauce is usually a decent dram to enjoy afterwards (or during...the cook deserves to enjoy the effort too!)


I have definitely subscribed to that method too, but I like the idea of a cooking wine of mediocre quality to add that depth and then break out a better bottle for drinking. And sometimes, please don't ban me from Fark, I don't drink with dinner. Something about having a crazy toddler just takes the fun out of even marginally dulled reactions.
 
2013-08-01 05:58:14 PM
This Summer has been all about grilling a pizza and cracking open a double IPA.  Thinking the next one will be sausage and peppers, not sure about the cheese yet, probably mix something with fresh motz.  Using pizza dough popped open from a pillsbury can may sound iffy but it is super simple.  Pairing this pizza with either Heady Topper or Southern Tier 2x.
 
2013-08-01 06:00:43 PM
farm3.staticflickr.com
OJ
 
2013-08-01 06:05:07 PM

naughtyrev: Looks like someone didn't realize this was the weekly food thread.


oh.....i thought the Admins were just being cute.

(over on TFD page, we had a thread earlier that devolved into whther eating ass was good or bad.  i say bad, but i was amazed at how many expressed interest in this.  and other fine topics for gentrified discourse, such as 'have you ever blown a load in your own face by accident?'  we roll DEEP in TFD, yo.)


busy chillin': nope. And for that I am Grateful


attaboy.
 
2013-08-01 06:07:19 PM

Leo Bloom's Freakout: And sometimes, please don't ban me from Fark, I don't drink with dinner. Something about having a crazy toddler just takes the fun out of even marginally dulled reactions.


No, I get that.  Mine are old enough now that they're asking for a taste whenever I bring home a new label. :)  (Actually, with the oldest in college, I'm trying to get him to appreciate the Good Stuff, so his palate is ruined for the cheap crap flooding the dorm parties... I know what I was like at that age!)
 
2013-08-01 06:08:48 PM

Leo Bloom's Freakout: praxcelis: downstairs: Leo Bloom's Freakout: Ok, a bit tangential, but related to food and drinks so here's a shot... Is there any semi-decent boxed wine for cooking with? Was thinking it would be an economical way to get a good amount to have around for cooking while also preventing it from getting over-oxygenated in between meals.

Hopefully not a thread jack, but it came up recently.

Does the quality really matter when cooking with wine?  I always use cheaper stuff.

However, if you care about quality... Bota makes a very good boxed wine.  And its like $12 for what amounts to 4 bottles of normal wine.

You have wine left over?  Amateur.

In seriousness, I usually cook with whatever wine I'm going to serve anyway.  If it's not good enough for a glass, it's not helping your dish any.  Same with spirits in cooking--the vodka in the red sauce is the same as in the martini, and the whisky sauce is usually a decent dram to enjoy afterwards (or during...the cook deserves to enjoy the effort too!)

I have definitely subscribed to that method too, but I like the idea of a cooking wine of mediocre quality to add that depth and then break out a better bottle for drinking. And sometimes, please don't ban me from Fark, I don't drink with dinner. Something about having a crazy toddler just takes the fun out of even marginally dulled reactions.


i think there are factors to consider when it comes to the quality of the wine you cook with.

first, how long are you cooking the wine?

- if it's for a gravy type sauce, try a drinkable wine.

- if it's for a buerre blanc type sauce (or anything that invovles less cook time) try a good wine.

- for mussels and steaming of seafood, i use the wine i plan on drinking.

- if it's slow cooked like a stew, braise, or beef bourguignon, then i don't care too much.  if it has alcohol, it's good for me.

second, what do you feel like spending on your food?

ultimately, i don't think you need to take your cooking wine selection as serious as your serving wine selection.  but it should be drinkable.

/ sometimes i cook with vermouth instead of wine.  like in the braising of lambs.
 
2013-08-01 06:11:41 PM
I drink water with everything.  No soda, no alcohol, no milk.  Maybe for breakfast I'll have a glass of orange-pineapple juice, but aside from that....plain ol' water.
 
2013-08-01 06:18:04 PM

pute kisses like a man: i think there are factors to consider when it comes to the quality of the wine you cook with.

first, how long are you cooking the wine?

- if it's for a gravy type sauce, try a drinkable wine.

- if it's for a buerre blanc type sauce (or anything that invovles less cook time) try a good wine.

- for mussels and steaming of seafood, i use the wine i plan on drinking.

- if it's slow cooked like a stew, braise, or beef bourguignon, then i don't care too much. if it has alcohol, it's good for me.

second, what do you feel like spending on your food?

ultimately, i don't think you need to take your cooking wine selection as serious as your serving wine selection. but it should be drinkable.

/ sometimes i cook with vermouth instead of wine. like in the braising of lambs.


Thanks for that, it's typically the gravy/braising route, so I knew the quality didn't need to be top-tier, but I was aiming for easy to preserve, "won't ruin the flavor" level products. That way, I can use as needed for cooking with consistent results, and spend a little more on the serving wines since I know I'm not burying them under the flavors in the referenced sauces.
 
2013-08-01 06:21:39 PM

Leo Bloom's Freakout: pute kisses like a man: i think there are factors to consider when it comes to the quality of the wine you cook with.

first, how long are you cooking the wine?

- if it's for a gravy type sauce, try a drinkable wine.

- if it's for a buerre blanc type sauce (or anything that invovles less cook time) try a good wine.

- for mussels and steaming of seafood, i use the wine i plan on drinking.

- if it's slow cooked like a stew, braise, or beef bourguignon, then i don't care too much. if it has alcohol, it's good for me.

second, what do you feel like spending on your food?

ultimately, i don't think you need to take your cooking wine selection as serious as your serving wine selection. but it should be drinkable.

/ sometimes i cook with vermouth instead of wine. like in the braising of lambs.

Thanks for that, it's typically the gravy/braising route, so I knew the quality didn't need to be top-tier, but I was aiming for easy to preserve, "won't ruin the flavor" level products. That way, I can use as needed for cooking with consistent results, and spend a little more on the serving wines since I know I'm not burying them under the flavors in the referenced sauces.


This is a decent set of guidelines, but I'd still say that for a gravy/reduction like you were talking about you'd want to make sure you'd enjoy it in the glass first.  Whatever flavors you enjoy (or don't) in the glass are only going to get more intense if you're deglazing with it, or reducing it as the base for your sauce. Even with additional layers of flavor that base is going to be a concentration of the things you're tasting.

/Now I want to go sear a steak.  This is making me hungry.
 
2013-08-01 06:27:21 PM
Too easy: Pu Pu Platter and a Mai Tai
 
2013-08-01 06:31:06 PM

praxcelis: /Now I want to go sear a steak.  This is making me hungry.


That's actually what started this line of questioning. We were at my parent's place for dinner, and the wifey made some steak with a red wine and sautéed onion reduction. Was delicious, but she grabbed a new vineyard bottle they had received as a gift by accident. No one was too upset, and we made the most of it, but it got us on the discussion of having something set aside for just cooking. That led to wondering if there something decent in a box since you could take just as much as you need to cook without aerating the rest of the batch.

/Also, I want a rehash of this recipe now that I'm thinking about it... curses.
 
2013-08-01 06:38:12 PM
oh great .... now I'm horngry!!!!
 
2013-08-01 06:38:40 PM

Leo Bloom's Freakout: Ok, a bit tangential, but related to food and drinks so here's a shot... Is there any semi-decent boxed wine for cooking with? Was thinking it would be an economical way to get a good amount to have around for cooking while also preventing it from getting over-oxygenated in between meals.

Hopefully not a thread jack, but it came up recently.


Bota Box Pinot Grigio is pretty darn good I think. Nothing amazing, but quality produced (no off flavors) and great drinking. That goes into most of my sauces that can take white. Excellent with mussels, for example, when it helps to put a bunch in. For braises or red sauces, I can't tell the difference between Bota and Black Box Cabs, but I think I like Black Box better to drink. Both are ok to drink, again nothing special but good to drink. But Bota Pinot Grigio is pretty excellent, and to me really stands out in the boxed crowd. I'd always cook with something you would look forward to drinking. Garbage in, Garbage out... Btw, I haven't found a boxed Rieseling I like (all way too sweet).

/csb: my parents host a blind wine tasting, where everyone brings two bottles of red and two of white. One gets opened and tasted, double blind style, and rated. Whoevers wine is the highest rated wins all of the bottles in that category. It's a really fun night. But I was a poor college student, so I brought Bota's Pinot Grigio, and it won. People with wine cellars and such. No real experts, but self proclaimed knowledge ("I know good wine when I taste it," and such).
 
2013-08-01 06:39:28 PM
-Diet Coke or a regular Pepsi with a medium Pizza Hut Hot & Spicy.
(Sue me, I also have simple tastes)
-ice cold Ginger Ale with Chinese food, seems to wash the oils/spices down well
-hot green tea with Japanese, especially sushi as it seems to clear the palate, yet still have enough flavor

/starving now
 
2013-08-01 06:39:42 PM

Leo Bloom's Freakout: praxcelis: /Now I want to go sear a steak.  This is making me hungry.

That's actually what started this line of questioning. We were at my parent's place for dinner, and the wifey made some steak with a red wine and sautéed onion reduction. Was delicious, but she grabbed a new vineyard bottle they had received as a gift by accident. No one was too upset, and we made the most of it, but it got us on the discussion of having something set aside for just cooking. That led to wondering if there something decent in a box since you could take just as much as you need to cook without aerating the rest of the batch.

/Also, I want a rehash of this recipe now that I'm thinking about it... curses.


I tend to like 3 Buck Chuck for cooking. Cheap, but totally drinkable. There are exceptions where you really need better wine, but 90% of the time, it works really well.
 
2013-08-01 07:03:22 PM
My recommendation for a drink for practically any food is mead. Choose sweet or sack meads, nothing semi-sweet or dry, and the flavor is difficult to overpower nor will the flavor overpower lighter dishes. Have enjoyed with dishes with habaneros or grilled steaks or sauteed scallops and pastas with white wine sauces, and the result is utterly complimentary. Plus, the appearance of this translucent and still golden liquid comes across well for presentation.

i159.photobucket.com

Homemade sweet mead, first bottling (latter bottling will have greater clarity), always goes over well. Only wish I could find corks with bees or flowers as opposed to grapes.
 
2013-08-01 07:23:39 PM

Vangor: My recommendation for a drink for practically any food is mead.


Damn you!  I had just effectively forgotten my batch of mead.  Now I will have to hide it from myself again to make sure it lasts more than a week.


And to those looking for cheaper wines to cook with I would suggest the Winking Owl line available at Aldi.  $4 a bottle for decent Shiraz, Cabernet and Pinot Grigio.  I wasn't as impressed with the Merlot however.
 
2013-08-01 07:23:55 PM
Meh kool aid goes well with anything
 
2013-08-01 07:24:26 PM

Vangor: My recommendation for a drink for practically any food is mead. Choose sweet or sack meads, nothing semi-sweet or dry, and the flavor is difficult to overpower nor will the flavor overpower lighter dishes. Have enjoyed with dishes with habaneros or grilled steaks or sauteed scallops and pastas with white wine sauces, and the result is utterly complimentary. Plus, the appearance of this translucent and still golden liquid comes across well for presentation.



Homemade sweet mead, first bottling (latter bottling will have greater clarity), always goes over well. Only wish I could find corks with bees or flowers as opposed to grapes.


Is there any good brand of mead that I can try? Something available in lots of places would be good. Thanks.
 
2013-08-01 07:24:40 PM

sleeper2995: Meh kool aid goes well with anything


Oh yeah?
 
2013-08-01 07:40:36 PM

ChubbyTiger: Is there any good brand of mead that I can try? Something available in lots of places would be good. Thanks.


Redstone and B Nektar are the best in terms of those widely available. If those are not near you, my advice is to avoid anything which is semi-sweet, which is common among cheap mead because this minimizes the amount of honey needed in a recipe without being restricted to the dry wine market, or has an additional fruit additive without using the term Ciser (honey and apple), Pymet (honey and grape), or Melomel (honey and other fruits), these use overpowering and often cloying fruit flavorings, rather than fruit/juice additions during fermentation or aging, to mask mediocre and minimal honey. Also, if you are able to find, Dansk Mjod makes wonderful products, especially Viking Blod which is an amazing but powerful drink.

Anderson's Pooper: Damn you!  I had just effectively forgotten my batch of mead.  Now I will have to hide it from myself again to make sure it lasts more than a week.


See, this is why I make rotating sets of six gallons at a time; every month, I have another thirty bottles to give away and drink and experiment with. Course, my chamber has no space for beer brewing, but oh well.
 
2013-08-01 07:53:28 PM
Diet Coke and Blue label always goes well with my ketchup smothered filet.
 
2013-08-01 08:34:18 PM
Nothing goes better with a Double Whopper with Cheese and Jalapeno and a tub of fries than a tub of Coke. That is all.

Now I do decant my red wines with one of these things as featured on Woot.com today. Not pimping just saying.

d3gqasl9vmjfd8.cloudfront.net

$25 bucks. The problem is how do you do a before and after test with a decanter. Unless you refill the bottle with some inert, non-reactive gas, both containers are decanting. So I just do it because I like the taste and the ritual. Plus no remnants.

25.media.tumblr.com
 
2013-08-01 08:43:05 PM

Leo Bloom's Freakout: Ok, a bit tangential, but related to food and drinks so here's a shot... Is there any semi-decent boxed wine for cooking with? Was thinking it would be an economical way to get a good amount to have around for cooking while also preventing it from getting over-oxygenated in between meals.

Hopefully not a thread jack, but it came up recently.


Usually a $20 3L box. But. Not Black Box wines. They have no tannin structure, and will not add wine flavor to your food. Glorified fruit juice. Or you can try 3 Thieves Bandit Cab. That was nice last I had it.

Proud drinker, and liquor store clerk.
 
2013-08-01 08:44:03 PM

Leo Bloom's Freakout: Ok, a bit tangential, but related to food and drinks so here's a shot... Is there any semi-decent boxed wine for cooking with? Was thinking it would be an economical way to get a good amount to have around for cooking while also preventing it from getting over-oxygenated in between meals.

Hopefully not a thread jack, but it came up recently.


http://www.nytimes.com/2011/08/03/dining/reviews/boxed-wines-review. ht ml?pagewanted=all&_r=0
This is an excellent idea, but don't cook with any wine you would not drink. The good news is that there are now plenty of well made boxed wines. Just do a search for best boxed wines and you'll get many suggestions. Get over any lingering idea that the box means anything substandard, it's what goes in it that counts. In fact the box is arguably much better for the wine than a cork and bottle in many respects. It's a safe bet that you can serve the same wine that is in the recipe.
 
2013-08-01 08:47:24 PM

TheShavingofOccam123: The problem is how do you do a before and after test with a decanter. Unless you refill the bottle with some inert, non-reactive gas, both containers are decanting. So I just do it because I like the taste and the ritual. Plus no remnants.


pour the first glass, then decant. ta-da.
 
2013-08-01 09:09:14 PM

Ablejack: TheShavingofOccam123: The problem is how do you do a before and after test with a decanter. Unless you refill the bottle with some inert, non-reactive gas, both containers are decanting. So I just do it because I like the taste and the ritual. Plus no remnants.

pour the first glass, then decant. ta-da.


......smarty you, kiddo! Aerating takes little time more done in bottle; but you just need to take out a glass worth to have a ghetto decanter.
 
2013-08-01 09:10:59 PM
Whenever I make crawfish etouffee (or any other Cajun dish from back home) I usually pair it with either Abita Amber beer or Turbo dog. I recently tried the Abita Satsuma, and it was a decent beer that I would pair with a good veggie pizza.

If I ever get brave and make beignets again (me and hot grease=bad idea) I usually pair it with Community Coffee Dark Roast.
 
2013-08-01 09:14:41 PM

Whatthefark: Steak and bourbon.

Doesn't get much better than that.


Yes, it does.

Put some 70% (or more) pure chocolate shaving on your steak, to go along with the bourbon (or Jura single malt)

It works best with a chocolate that has a woodsy flavor, rather than fruity.
 
2013-08-01 09:18:05 PM

Doubletwist-: For some reason, when I have Chinese Food, it just has to go with some kind of orange soda. I can't explain why, but it just must.


Ginger goes well with citrus flavors.
 
2013-08-01 09:25:10 PM

Vangor: See, this is why I make rotating sets of six gallons at a time; every month, I have another thirty bottles to give away and drink and experiment with. Course, my chamber has no space for beer brewing, but oh well.


I need to up my production.  My beer and wine batches are five gallons.  My mead is typically 1 gallon.  My first was for a friend's wedding.  At the end of the reception there were 2 bottles left (Chimay refills, 10 oz?) He took one, I took the other.  I then moved twice in a short time and lost track of the bottle I had snagged.  He and his wife were working on their 3rd kid when I found my bottle.  It was amazing.  He and his wife had drank theirs on their 1st anniversary.  I called him while brewing my next batch.  It has been a struggle ever since to leave them alone long enough to achieve the sublime yumminess.
 
2013-08-01 09:38:36 PM

Anderson's Pooper: It has been a struggle ever since to leave them alone long enough to achieve the sublime yumminess.


My recommendation is to get a couple of 3Gal Better Bottle which will give fifteen 750ml bottles each and have the smallest footprint for volume. Gives you several bottles, I do three, to secure away. Get one open six months after, another a year later, and hold onto the third until sufficient celebration or attempt to impress. Still have a dozen bottles to drink free, which could be one a week till the next batch is ready if just making 3Gal at a time.
 
2013-08-01 10:04:43 PM

Vangor: Anderson's Pooper: It has been a struggle ever since to leave them alone long enough to achieve the sublime yumminess.

My recommendation is to get a couple of 3Gal Better Bottle which will give fifteen 750ml bottles each and have the smallest footprint for volume. Gives you several bottles, I do three, to secure away. Get one open six months after, another a year later, and hold onto the third until sufficient celebration or attempt to impress. Still have a dozen bottles to drink free, which could be one a week till the next batch is ready if just making 3Gal at a time.


I'm moving back home in a few weeks to help out Mom and Dad.  I'm sure Dad will agree with your ideas. My first buzz was sucking a siphon hose when Dad dropped the bottle we were meant to fill.  Apple wine at about 25%.  I'm sure he will have no problem having several batches rolling at one time.
 
2013-08-01 10:28:17 PM

Flab: Whatthefark: Steak and bourbon.

Doesn't get much better than that.

Yes, it does.

Put some 70% (or more) pure chocolate shaving on your steak, to go along with the bourbon (or Jura single malt)

It works best with a chocolate that has a woodsy flavor, rather than fruity.


YOU are the customer I run from; you fancy arsed fark! I hate when you come in wanting a case of fancy tawny swill and then tell me you don't wanna spend more'n'a few on a drink for your visitors... You make my life difficult, even if most of you know enough to make me the target of my coworkers; who'll throw me underdatbus. My wine choice should never be the end all be all for your specific even
 
2013-08-01 10:31:44 PM

Flab: Whatthefark: Steak and bourbon.

Doesn't get much better than that.

Yes, it does.

Put some 70% (or more) pure chocolate shaving on your steak, to go along with the bourbon (or Jura single malt)

It works best with a chocolate that has a woodsy flavor, rather than fruity.


YOU are the customer I run from; you fancy arsed fark! I hate when you come in wanting a case of fancy tawny swill and then tell me you don't wanna spend more'n'a few on a drink for your visitors... You make my life difficult, even if most of you know enough to make me the target of my coworkers; who'll throw me underdatbus. My wine choice should never be the end all be all for your specific event. Period. And yet you make it so; you uninformed farx, you! Not like they give me an all
 
2013-08-01 11:19:03 PM
chocolate milk and peanut butter toast
 
2013-08-01 11:29:19 PM
If I eat at home I will drink a nice frosty coke in the bottle.
 
2013-08-01 11:47:45 PM
Grapefruit juice & chocolate cake
/these are not your children
//Bill Cosby's children
 
2013-08-02 12:57:02 AM
Remember, anything goes with Pussy.
 
2013-08-02 04:47:54 AM
If it can't go with Barq's, I don't eat it.

Usually get unsweet tea, but as a rule.
 
2013-08-02 07:42:17 AM

Skyd1v: Sweet Tea goes with everything.


A couple years ago, I started experimenting with flavored iced teas.  The best combination I found so far: along with your regular iced tea bags, add in a bag of Bigelow Lemon Lift and 1/3 to 1/2 cup of sugar per half-gallon.  Not overly sweet or bitter, and has a faint lemony-spice finish.  Even my wife, who was not an iced tea drinker before we met, loves it.

Other fruity teas, like mango, peach, or passion fruit, make great flavorings too.
 
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