The "I Didn't Comment in Another Thread" Thread

[prabe]

Hmmmm

View attachment 331139

If image AI ever learns to spell, that will truly be an apocalypse.

 

[Umbran]

Bon appetite

The quest to discover exactly how many people can be honked off by one post continues...

 

[Snarf Zagyg]

Dude. Drinking cheese?

Some people look at this, and think ... dang, Kate Winslet can do anything!

I look at it and think ..... why use a cracker when you can shoot it straight into your piehole?

 

[Thourne]

Some people look at this, and think ... dang, Kate Winslet can do anything!

I look at it and think ..... why use a cracker when you can shoot it straight into your piehole?

I could not do that with cheese.
Reddi wip, no prob!

 

[CleverNickName]

Joking aside, I've been cooking a lot with bourbon.

• Keep a bottle in the freezer. Use it instead of ice water when you're making pie crust. Not only does the alcohol make the crust more tender (alcohol doesn't bind with gluten), it adds a nice malty, smoky taste to apple, pumpkin, or pecan pies.
• Speaking of pies, add a tablespoon or two of bourbon to your favorite recipes. Like, if your cheesecake recipe calls for a cup of milk, add a splash of bourbon to the measuring cup before filling it to the one-cup mark with milk.
• Three words: Bourbon Barbecue Sauce. Put it on everything...burgers, wings, chicken nuggets, ribs, pulled pork, whatever.
• Next time you make a powdered sugar glaze, use bourbon instead of water.
• Rum cake? Pfff. Bourbon cake, my dude.
• And nearly any recipe in the world--sweet or savory, entrée or dessert, humble or upscale--can be improved by pouring yourself a bourbon old-fashioned beforehand.

 

[Thomas Shey]

You ever think to yourself, "What possessed me to remain in that conversation as long as I did? What did I believe I was going to get out of it?"

Was just thinking that about a thread I'm in right now.

 

[Thourne]

Joking aside, I've been cooking a lot with bourbon.

• Keep a bottle in the freezer. Use it instead of ice water when you're making pie crust. Not only does the alcohol make the crust more tender (alcohol doesn't bind with gluten), it adds a nice malty, smoky taste to apple, pumpkin, or pecan pies.
• Speaking of pies, add a tablespoon or two of bourbon to your favorite recipes. Like, if your cheesecake recipe calls for a cup of milk, add a splash of bourbon to the measuring cup before filling it to the one-cup mark with milk.
• Three words: Bourbon Barbecue Sauce. Put it on everything...burgers, wings, chicken nuggets, ribs, pulled pork, whatever.
• Next time you make a powdered sugar glaze, use bourbon instead of water.
• Rum cake? Pfff. Bourbon cake, my dude.
• And nearly any recipe in the world--sweet or savory, entrée or dessert, humble or upscale--can be improved by pouring yourself a bourbon old-fashioned beforehand.

Great tips.
I do several of those already, only with gin. Harahorn is fantastic for savory or umm spicy but not hot spicy...I lost the word.

 

[Parmandur]

The quest to discover exactly how many people can be honked off by one post continues...

To be fair, I would seriously no-joking eat this.

 

[Thomas Shey]

Not my meme, but I ran and played AD&D 1st edition back in the 80s, and I didn't use 1, 2, 3, 14, 17 (which is in there twice), 20, 31, 32, 35, or 36. So, I guess I never played or ran D&D...View attachment 330800

Grognards gonna grog. Even when it wasn't universal when the game was young.

 

[prabe]

To be fair, I would seriously no-joking eat this.

I might no-joking riff on it next time I do steak.