Food Thread: Ova There! That Looks Delicious!

Plain old Deviled Eggs! They are a staple on most French bistro menus, and they are usually delicious. There's nothing complicated about it, and in fact they keep them quite simple. That's a pretty presentation in the photo, and I thought that the pickled mustard seeds were a great addition, but in the end, it's just eggs and mayo, which is perfectly okay with me.

They are sitting on a base of very good potato salad, which was nice and tart to complement the richness of the eggs. It's not a complicated dish, and is well within the skills of most every home cook. And it looks great, so you can show off to your pompous cousin who fancies himself a chef and mixologist!

That was the other appetizer! Excellent tomatoes, presented novelly and beautifully. That's a big blob of whipped cheese in the middle...it's far lighter than it looks! And the admittedly ugly looking garnish is a blended olive tapenade, but not sharp at all. In fact it was delicate, and delicious.

Again, there is nothing complex and outside the skill-set of the home cook, but with a little skill at plating you can look like a kitchen rock star!

I was given a Sodastream machine, and while I very much enjoy seltzer, I have been suspicious of these machines, because...um...they're new and different and I cannot abide change!

They do work, but there is nothing like a freshly opened can of seltzer. It seems like the bubbles are more concentrated, abundant, and most of all, longer lived!

Do any of you use these machines?

I have had this dish a few times, and it is the sort of food that after a couple of delicious spoonfuls, you look at the rest of the meal with complete detachment, and think fondly of your next destination; the couch.

Any scotch or bourbon I've had was greatly improved by the good company I was with.

Posted by: free tibet with purchase of equal or greater value tibet at September 07, 2025 09:03 PM (iNp3L)

That jam looks interesting. Fruit goes very well with pork. I'll reserve judgement about the fennel, and the kohlrabi is suspect.

So, just like most recipes, I'll be particular about which parts I use!

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

$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.

The problem...or the solution...is to buy lots of bourbon, take tasting notes, and eventually arrive at your favorites! It should take forty or fifty years, but it is worth it!

posted by CBD at 04:00 PM

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