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AoSHQ Writers Group
A site for members of the Horde to post their stories seeking beta readers, editing help, brainstorming, and story ideas. Also to share links to potential publishing outlets, writing help sites, and videos posting tips to get published.
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Last week's pastrami photo resulted in a deluded and frankly embarrassing conversation about mustard. There is only one mustard that belongs on a pastrami on rye, and that is a spicy brown deli mustard. Sadly, even world famous chef and gun writer "Weasel" chimed in with a cringe-worthy suggestion that yellow mustard...YELLOW MUSTARD! was an appropriate condiment for pastrami.
Obviously yellow mustard has its uses; on a good ball park hot dog comes to mind. But really, it is a child's mustard compared to the heavy hitters.
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In honor of Weasel's favorite mustard...
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I would suggest that one need look no further than this abomination of a "food" for proof of the superiority of Western culture. Yes, we may eat some weird stuff (see below), but this one is just vile. And creepy.
[Hat Tip: Misanthropic Humanitarian] I thought he was my friend, but now I am not so sure.
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Sorry, but I don't remember who sent me this horror-show of Swedish culture. Which may be a good thing, because I don't take kindly to this sort of thing: bananas are disgusting. Certainly on par with maple syrup on French Toast, and maybe even worse.
Nothing revealing or new, but the photo is sort of cool!
[Hat Tip: Misanthropic Humanitarian]
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These articles are almost always click-bait, and I read them and almost immediately forget them. This one is particularly silly because at least three of those cities are well-known food destinations and nowhere near underrated.
I don't know whether is is a Southern twist, but the additional punch of 100+ proof rye is a big deal. My current mixing rye is Old Forester 100 proof, and I find that it is an excellent mixer for a reasonable price.
And...I use rye exclusively. I think that bourbon tends to be a bit too sweet and not spicy enough to stand up to the other ingredients in most of the brown liquor cocktails I make.
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Food and cooking tips, Large-breasted Muscovy ducks, young wild pigs, bartenders who use vermouth in Martinis (but not too much), pork belly that doesn't have 5-spice, low-temperature-roast chicken, and good tomatoes that aren't square, pale pink and covered with Mestizo E.coli: cbd dot aoshq at gmail dot com. Any advocacy of French Toast with syrup will result in disciplinary action up to and including being nuked from orbit. And yes, shaking a Manhattan is blasphemy...it's in the Bible!