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Food Thread: People Are Weird: Food Edition

That sign was on one of the patios of a large restaurant/ bar where I had drinks and snacks.

As a signal of our impending doom as a society it is excellent. But it is also rather stupid! Why set up the restaurant for failure? Why not just post a sign at the door that says something like, "We serve nuts, so eat here at your own risk?"

Yeah, I'm getting old and curmudgeonly, and am increasingly unwilling to tolerate that sort of crap.

If you have a food allergy, it is incumbent upon YOU to make sure you are careful. When in doubt? Don't eat. Just drink. Perhaps I am ignorant of the intricacies of food allergies, but I am unaware of any booze allergies!

Oh...the restaurant is in London, and I ordered a "Black & Tan." No, I didn't call it that because I might get punched in the mouth if the bartender is Irish. I asked for a "Half & Half," and explained what I wanted.

I got two pints...one Guinness and one lager.

Which was fine.

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That is a four pound pork hock! What the hell am I supposed to do with it?

I actually know the answer to that question...make split pea soup!

Who's got a good recipe? I haven't made it in years...

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Did I mention that I made a large batch of Weasel's famous "WeaselBeenz?" Because they are great. I used thick-cut American bacon rather than "Canadian Bacon," whatever that is, and I think it worked perfectly. It is a great dish!

Wait..."large batch" is actually the regular batch, and it is a lot of beans!

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Speaking of beans...I made hummus using the Balaboosta cookbook by Einat Admony. It was great! And as I may have mentioned a few weeks ago the first time I used dried chickpeas. Definitely better than canned! And I think that's one of the reasons why Weasel's recipe is so good...dried beans are simply better than the precooked canned ones!
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Please to explain to me the connection between "Anime" and food.

I'll wait....

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Bread crumbs have gone up in price enough that I now make my own. Bread crumbs? What can't the Biden/Harris/Obama junta f*ck up?

I use bread crumbs to make Pork Milanese, which is oodles better than chicken! It's in my regular rotation, and is so damned easy that I have to resist making it a few times a week. For four chops I use about six ounces of breadcrumbs, which is most of my bread consumption! That doesn't sound like much, and big containers of plain breadcrumbs used to be inexpensive. But no more, so when I bake the occasional loaf of bread, I dry the remains and grind it up in a food processor. It's easy, and I feel quite virtuous and frugal!

They are also better than commercial, because they have lots of flavor, unlike the commodity bread that is used in commercial breadcrumbs.

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Good butter, and Flap Meat...whatever the hell that is...just send it, Broccolini that isn't $6/bunch, garlic...lots of garlic!, well-marbled hanger steaks and elk chops to: cbd dot aoshq at gmail dot com.

Who are those poor deluded souls who shake their Manhattans? These are the same people who drink fine bourbon with coke, and probably shake red wine with ice too.

My and the world's patience has run out. Shaken Manhattans henceforth will be banished to the land of Long Island Ice Teas and Frozen Strawberry Margaritas.

And yes, I used to demand fancy bourbon, but let's face it, $1,200 for a bottle of bourbon is just stupid, insulting, and a ghastly affront to most people's palates and wallets. I think the sweet spot is $40-$60 for excellent and interesting bottles, and bumping that to $100 gets you an incremental improvement in quality, but nothing mind-blowing. More than that and I think you are paying for hype and rarity, which may look good in your liquor cabinet, but doesn't translate to more quality in the bottle.