The Food and Drink Thread

Topic

Bon appetit and salut!

The Texas grocery store chain, H-E-B, has a Mexican Hot Chocolate ice cream from their store brand line. It is fantastic.

Replies

I know, should have gone with turkey jerky, it rhymes.

garjones wrote:

Andrew never said what it was in Australia but I’d bet my house he would fail a blind test trying to tell it apart from a pork one in the UK or US,

I’ve not ever had a pork one so can’t say, but for me the sausage McMuffin patty here tastes much like (and looks exactly like) the patty on a McDonald’s cheeseburger or quarter-pounder.

I’ve got German “Domschinken” as a sandwich meat – this is delicious stuff, a really spicy, smoked ham.

 

 

 

Tastes like Christmas.

Yay for non-beef bacon — ham ham.

Andrew wrote:

garjones wrote:

Andrew never said what it was in Australia but I’d bet my house he would fail a blind test trying to tell it apart from a pork one in the UK or US,

I’ve not ever had a pork one so can’t say, but for me the sausage McMuffin patty here tastes much like (and looks exactly like) the patty on a McDonald’s cheeseburger or quarter-pounder.

The chicken one here and the pork one in the UK taste exactly the same. When Kiel was over here he verified it was the same with the US. I told him that McDonald’s was halal certified and he said it couldn’t be because he had the sausage McMuffin (which as it tastes exactly the same he assumed must be pork).

It’s a section in Fast Food Nation (the book) that in order to maintain the lifespan of their meat McDonald’s dehydrates and freezes it, a side-effect of that is it renders it largely flavourless. So they add flavouring back in. In the book he goes to the food lab where they make the flavours and the scientist tells me he could very easily make a strawberry flavour burger if he wanted.

More reason for them to invest in non-meat (non-animal) patties. McDonald’s here have recently launched a new veggie range, but they’re not mock-meat patties – they’re veggie patties – it’s not quite the same, and not as appealing.

I haven’t tried the Hungry Jack’s (Burger King) veggie offering (the Rebel Whopper) but wife did and she said it was fine. Interestingly it’s sold at the same price as the meat version, and the one time I went to buy it my local outlet was sold out; I had to go to the next suburb over.

The big junk food offering that played on my mind this morning came as a result of me passing by a bus-shelter ad – KFC (who’ve re-branded back to the original “Kentucky Fried Chicken”) are selling 24 nuggets for $10. That is tempting…

Andrew wrote:

KFC (who’ve re-branded back to the original “Kentucky Fried Chicken”)

Yeah, apparently the state of Kentucky has apparently lightened up on their lawsuits against the use of their trademarked name, which was the real reason why the fast food chain changed their name to KFC, and why the Kentucky Derby is now officially referred to as “The Run For the Roses”. More in the link here

Here’s what actually went down: First, the Commonwealth of Kentucky trademarked their name in 1990. Kentucky was capitalizing on the various brands and products using their name to alleviate debt—and this included the fast-food fried chicken chain. Thus, anyone using “Kentucky” for their business would first need the state’s permission and would also be required to pay licensing fees. Kentucky Fried Chicken renamed their brand to KFC instead.

It would have been funnier if KFC’s response was to file their own trademark claim and force the state to pay them.

The interesting thing with re-branding back is I know when I’ve asked the younger generation (like under 30) have no idea what KFC actually stands for. It’s been that long since ‘Kentucky’ was mentioned in any branding or advertising.

Does it not survive through the “A pizza hut” song? Shame.

Andrew wrote:

I haven’t tried the Hungry Jack’s (Burger King) veggie offering (the Rebel Whopper) but wife did and she said it was fine. Interestingly it’s sold at the same price as the meat version, and the one time I went to buy it my local outlet was sold out; I had to go to the next suburb over.

Not sure if it’s the same but they use the Impossible Burger in the US.  I’ve had the Impossible Burger a couple places including in the Whopper.  I actually really liked it.  Then, it seemed to change.  I had it at a nicer restaurant and Burger King within a week or so of each other and it had an awful off taste.

It’s not exactly the same as the patty in this case was co-developed by the CSIRO (our national science org), with a view to eventually making it available to other outlets like McDonald’s.

Again, politics might play a part as beef being such a big industry, they wouldn’t want too many people abandoning meat altogether. I recall some hubbub from beetroot farmers when the McOz was discontinued (it comes back every now and then).

njerry wrote:

Andrew wrote:

KFC (who’ve re-branded back to the original “Kentucky Fried Chicken”)

Yeah, apparently the state of Kentucky has apparently lightened up on their lawsuits against the use of their trademarked name, which was the real reason why the fast food chain changed their name to KFC, and why the Kentucky Derby is now officially referred to as “The Run For the Roses”. More in the link here

Here’s what actually went down: First, the Commonwealth of Kentucky trademarked their name in 1990. Kentucky was capitalizing on the various brands and products using their name to alleviate debt—and this included the fast-food fried chicken chain. Thus, anyone using “Kentucky” for their business would first need the state’s permission and would also be required to pay licensing fees. Kentucky Fried Chicken renamed their brand to KFC instead.

I wonder if that’s to do with the growing prevalence of WIPO encouraging global trademark standards.

In Australia you can’t trademark people or place names unless they’re tied to a recognisable class of good or service.

Anonymous wrote:

In Australia you can’t trademark people or place names unless they’re tied to a recognisable class of good or service.

Does that mean I would not be allowed to sell my Tim Masters’ Coconut-Flavoured Pork Rinds snack foods in Australia?

I find some things with copyright/trademark a bit silly. Talking of fast food franchises, I find McDonald’s trademark of Mc to be silly. Sure, attaching Mc to a name without it is obviously trying to evoke McDonald’s. But why does Tim, say, have the right to open “T. Master’s Steaks and Burgers” but someone named McGregor doesn’t have the right to open “McGregor’s  Steaks and Burgers”? Kind of weird and unfair.

It’s usually based on a principle of established, prevalent and recognisable use, but it can be rebutted.

To be frank, I don’t think trademark law in the states, in general, has caught up with the modern world.

Yay for more freebies: Tuesday I got either a very early 2020 Christmas present or a very late last yr one: Cardhu Gold Reserve – toffee apples with a hint of mango and something spicy. Very luscious. Almost too sweet.

But then this evening I stopped by a pub because I thought I’d dislocated my knee again, and somehow ended up with free Guinness, Roe and Co whiskey (kinda if vanilla pear ice cream was a flavour), a box of sushi, some sausage rolls and a bottle of Writer’s Tears. All I did was blunder into a wake and also offer to tune someone’s tin whistle.

I have consequently discovered that Cardhu + Writer’s Tears = a too nice nightcap.

Anonymous wrote:

a bottle of Writer’s Tears

Writer’s Tears is my favorite Irish whisky, but it’s very hard to find it in American bars. Hard to find in Irish bars too, in my experience, although I may not have been going to the right places. But it’s okay, because I have a half-full bottle of the Pot Still in my cabinet, and 2 unopened bottles of the Copper Pot in the basement, thanks to thoughtful relatives.

Copper Pot is the only expression I’ve had. You have very thoughtful relatives. Writer’s Tears is also my favourite name of whiskey.

You might enjoy Teeling whiskey if it’s available where you are. Some day I’ll win the lotto and taste their Pot Still.

njerry wrote:

Anonymous wrote:

a bottle of Writer’s Tears

Writer’s Tears is my favorite Irish whisky, but it’s very hard to find it in American bars. Hard to find in Irish bars too, in my experience, although I may not have been going to the right places. But it’s okay, because I have a half-full bottle of the Pot Still in my cabinet, and 2 unopened bottles of the Copper Pot in the basement, thanks to thoughtful relatives.

I had it at an Irish Bar in Cleveland near Playhouse Square (Cleveland’s Broadway).  It was pretty good.

Most bars in the US carry Jamesons and Redbreast, with an occasional Bushmills or Green Spot. The first time I had Writer’s Tears was at an Irish pub in Canada.

Anonymous wrote:

I stopped by a pub because I thought I’d dislocated my knee

nice reasoning.

Yes: Somewhere to put my feet up, I knew there’d be ice, and booze (strictly for medicinal purposes). Also loud music.

Anonymous wrote:

Also loud music.

Also for medicinal purposes…

Follow us for more delicious OREO cookie recipes. pic.twitter.com/bwcinEnO39

— OREO Cookie (@Oreo) January 29, 2020

JRCarter wrote:

Follow us for more delicious OREO cookie recipes. pic.twitter.com/bwcinEnO39

— OREO Cookie (@Oreo) January 29, 2020

It’s just about a year I’ve used my air fryer, and my chicken always turns out right. (Unless I forget I put it on and it turns into chicken jerky.) Here’s some experiments, and can you guess the fails from the successes?  I’m also thinking Ronnie might like the pizza alternative.

 

JRCarter wrote:

Follow us for more delicious OREO cookie recipes. pic.twitter.com/bwcinEnO39

— OREO Cookie (@Oreo) January 29, 2020

That’s a bit of s trend now it seems.

I’m pretty into my burgers and there’s a place I know doing a Valentine’s burgy with strawberries, chocolate sauce, waffles and marshmallow.

But also, with like onion and beef and bacon and stuff…

…because nothing says “I love you” like a heartburn-inducing, diarrhea-triggering meal!   

I mean, that’s how I was planning on celebrating

I was planning on sharing my meal out tonight. It was nice at the time, especially the milkshake: rhubarb and ginger and Jameson’s.

But Jerry and Tim are such delightful Valentines. I don’t want to interrupt.

I had whisky, spicy crisps and humous for dinner last night. A few of us went to see a movie and then stayed in the bar afterwards.

Tonight I’ll cook something healthier, lots of mixed veg and… chicken or fish probably?

I’m at a training course for two days this week, so that’s hotel and canteen food. Hopefully decent and with a range to choose from?

 

There seems something wrong about combining meat and sweets. Unless it’s sweet and sour pork, that stuff is good.

 

Just finished my Tu bshevat Seder, which is a ritual meal celebrating the new year for trees. So I ate all kinds of fruit and had different mixes if white and red grapes juice, as the Seder says

A man’s fish and chips theory has sparked some serious outrage online

I was just going to post that here – I typically eat the batter, apart from maybe some instances where bits of it are particularly oily or crispy and it completely separates from the fish anyway as soon as you fork it.

Because of her diabetes, and because the batter is primarily Evil Carbs, Liz typically peels it off and eats the fish. She does the same with dumplings and burritos and similar foods that have skins or wraps. I, of course, do the normal thing. 

As a kid I always ate the batter but my younger brother used to leave his, so I ate that too.

njerry wrote:

Because of her diabetes, and because the batter is primarily Evil Carbs, Liz typically peels it off and eats the fish. She does the same with dumplings and burritos and similar foods that have skins or wraps. I, of course, do the normal thing.

So, you eat the batter and throw away the fish?

 

What about soup in a bread bowl? Do you eat the bread?

I’m struggling to process what “soup in a bread bowl” actually means

just like it sounds

“What the hell am I going to do with all this stale-ass bread?”

I had it once and started to eat some of the bread but it wasn’t very tasty, so I didn’t finish it. I am not quite sure if it was supposed to be edible.

If you get the clam chowder bread bowl from Boudin Bakery in San Francisco, you should definitely eat the sourdough bread. It’s called a bakery for a good reason.

What’s the reason?

Also, how do I reasonably eat these battered prawns?

I know what to do with the sweet chilli as it’s helpfully called dipping sauce, but what about the prawns? Do I dip the batter or the prawns or the batter and the prawns at the same time?

Anonymous wrote:

Also, how do I reasonably eat these battered prawns?

I know what to do with the sweet chilli as it’s helpfully called dipping sauce, but what about the prawns? Do I dip the batter or the prawns or the batter and the prawns at the same time?

Yes

JRCarter wrote:

A man’s fish and chips theory has sparked some serious outrage online

As a Texan, taking off the batter of anything fried before you eat it is simply wrong and wasteful. The only exception would be for health reasons (like Jerry’s wife) but at the point, you may as well bake or grill it and skip frying.

Dave wrote:

Anonymous wrote:

Also, how do I reasonably eat these battered prawns?

I know what to do with the sweet chilli as it’s helpfully called dipping sauce, but what about the prawns? Do I dip the batter or the prawns or the batter and the prawns at the same time?

Yes

Yes but no.

That’s exactly what I did.

Todd wrote:

JRCarter wrote:

A man’s fish and chips theory has sparked some serious outrage online

As a Texan, taking off the batter of anything fried before you eat it is simply wrong and wasteful. The only exception would be for health reasons (like Jerry’s wife) but at the point, you may as well bake or grill it and skip frying.

The argument some put forward was that a piece of fish fried in batter will be much more tender and moist once the shell of batter is removed than a piece of fish grilled; so the batter is just to contain the moisture prior to eating.

It’s also apparently generally cheaper to buy battered deep fried fish than grilled.

Andrew wrote:

Todd wrote:

JRCarter wrote:

A man’s fish and chips theory has sparked some serious outrage online

As a Texan, taking off the batter of anything fried before you eat it is simply wrong and wasteful. The only exception would be for health reasons (like Jerry’s wife) but at the point, you may as well bake or grill it and skip frying.

The argument some put forward was that a piece of fish fried in batter will be much more tender and moist once the shell of batter is removed than a piece of fish grilled; so the batter is just to contain the moisture prior to eating.

It’s also apparently generally cheaper to buy battered deep fried fish than grilled.

The reason for the price difference is the type of fish. Fried fish tends to be cheaper and lower quality, like catfish. Grilled and baked fish are usually more flavorful and expensive where frying would negatively impact taste.

As to the tenderness argument, that’s bullshit. It all comes down to correct preparation. Tenderness can be achieved through baking or grilling.

I personally prefer baked or grilled fish though on occasion I’ll have fish and chips and I do eat the batter!

You eat the batter on your chips? Weird.

Oh, if I would go public with how I eat pizza, this would be small potatoes……

You have small potatoes on your pizza? Weird.

I’m having a Glenlivet 12 yo.

I’ve become such a snob I think.  This was the whisky that made me like whisky but now I just find it too simple.  It’s also around 65 bucks on special and when I started drinking whisky you could get it for under 40.  I dont think its really worth the price, especially when things like the Glen Grant 10 yo are in the same price range (although much less prolific).

I’m not sure what to do. It’s really hard to find a whisky that really ticks my boxes for under 75 now.  What’s going to happen in the next 20 or 30 years is ill become such a snob I won’t drink anything under a Macallan 18?  The money I spend on whisky is already pretty much unnecessary – I definitely can’t increase that tenfold, even if i was a super high end of town lawyer like on the tv shows

The Glenlivet 12 yo was what started my love of whisky too!

I love Macallan 18 yo but it’s too expensive for me. I bought my first bottle in 1997 for $45. (I knew the guy a the liquor store so he gave me a “club discount”. It was around $60 back then.) It’s been awhile since I looked at prices but last time I saw it was around $120 per bottle. I drink alcohol so infrequently, it’s just not worth the purchase price.

[njerry]

Anonymous wrote:

It’s really hard to find a whisky that really ticks my boxes for under 75 now.

I imagine the cost of alcohol is relatively high there because of shipping costs. You may want to consider traveling outside the country more, then buying your whiskeys at a duty-free shop before you return to Australia.

A few years ago in the Bahamas, I dragged my wife and adult daughter to a duty-free liquor store in Nassau Town to buy bottles of various Scotch whiskeys and American bourbons selling for about 20-30% less than I would pay back home. Granted, the US only allows you to bring back 2 bottles per person, but I may have, um, miscounted when I filled out my declaration card.

• This reply was modified 4 years, 10 months ago by njerry.

[njerry]

njerry wrote:

Anonymous wrote:

It’s really hard to find a whisky that really ticks my boxes for under 75 now.

I imagine the cost of alcohol is relatively high there because of shipping costs. You may want to consider traveling outside the country more, then buying your whiskeys at a duty-free shop before you return to Australia.

A few years ago in the Bahamas, I dragged my wife and adult daughter to a duty-free liquor store in Nassau Town to buy bottles of various Scotch whiskeys and American bourbons selling for about 20-30% less than I would pay back home. Granted, the US only allows you to bring back 2 bottles per person, but I may have, um, miscounted when I filled out my declaration card.

• This reply was modified 4 years, 10 months ago by njerry.

I’m actually more and more relying on a local distillery called Starward, who make a fairly nice double barrelled non-aged variety called twofold.  Its still 70 dollars a bottle but it goes for slightly more overseas because of the input.

Todd, I’d be very surprised if you could buy the Macallan 18 year old for 120 US.  The 15 year old maybe, but this is what the single barrel retails for in Australia https://www.nicks.com.au/the-macallan-18-year-old-single-malt-scotch-whisky-700ml-annual-2018-release. 

There is a double and triple cask variety but they are still a couple of hundred australian dollars.

I have several solutions to your whiskey supply, Tim (I initially wrote problem but that sounded iffy).

To aĺl who’ve tried it – What does the Macallan taste like?

Dave wrote:

You have small potatoes on your pizza? Weird.

No, I separate a slice into three pieces, which I eat separably from each other:  The cheeseless crust, the crust under the cheese, and the main cheese/tomato sauce.

Anonymous wrote:

To aĺl who’ve tried it – What does the Macallan taste like?

If the Balvenie distillery exploded, MacAllan would become my favorite Speyside Scotch.

As for the taste, think about the best dessert you ever ate. Got it?

MacAllan tastes better than that.

It’s basically the epitome of a Highland – balanced vanilla, honey, spice.  The 12 year old is as good as a 12 year old gets bit unfortunately it’s still 120 around these parts.

I did spy a glenfarclas 12 yo which I’m tempted to buy.

Sounds gorgeous.

With a bit of luck you might get to share some between yous some day.

Naturally all here are welcome to join me for a wee dram (you especially B ).

Jerry is, of course, correct and The Macallan is a Speyside and not a Highland, but my comment stands and I think it’s characteristics tend more towards the Highland varieties than Speyside.

It is a fantastic whisky though and generally whichever varietal will be worth the asking price.

I just went a little overboard and bought a Glenfarclas 21 yo and Clynelish 14yo. Both on special and I have tried neither (perhaps maybe the Clynelish at a tasting, but I do not recall).

I will try to make them last, and provide my report in the course.

Me especially? I’ll be over in a wee while.

Anonymous wrote:

Jerry is, of course, correct and The Macallan is a Speyside and not a Highland

I have an unfair advantage; I took the Whisky Experience Tour in Edinburgh. 

[RonnieM]

I still prefer bourbon to any other whiskey.  I’m also a cost/benefit guy.  To that end, I just bought a bottle of Weller Special Reserve which is right in that sweet spot for me.  It’s a great wheated bourbon and was only $22 for a fifth.

• This reply was modified 4 years, 10 months ago by RonnieM.

njerry wrote:

Anonymous wrote:

Jerry is, of course, correct and The Macallan is a Speyside and not a Highland

I have an unfair advantage; I took the Whisky Experience Tour in Edinburgh. 

Is that in Pittsburgh?

Tokara from South Africa makes a very good Cabernet Sauvignon

 

We Tried A Ton Of Items On Wendy’s New Breakfast Menu And Fell In Love With The Frosty-ccino BREAKFAST. BACONATOR. YOU. GUYS.

If you like quite salty, pickle-flavored chips, these are for you.

After trying one, I have determined they are not for me.

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njerry

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Think this is the normal taco? Think again. #KFCkentaco is a better taco with 100% finger lickin’ good chicken shell, stuffed with lettuce, tomatoes, and a robust mix of flavours from 4 different cheese – Emmental, Romano, Cheddar and Mozzarella. #NoShellAllChicken #KFCFriedFam #FriedChicken #KFC

A post shared by KFC Singapore (@kfc_sg) on Feb 5, 2020 at 1:41am PST

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Think this is the normal taco? Think again. #KFCkentaco is a better taco with 100% finger lickin’ good chicken shell, stuffed with lettuce, tomatoes, and a robust mix of flavours from 4 different cheese – Emmental, Romano, Cheddar and Mozzarella. #NoShellAllChicken #KFCFriedFam #FriedChicken #KFC

After all the talk about fries (or chips) in the picture thread I had to go to the snackbar for fries and two veal croquettes.

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Todd

Anonymous wrote:

croquettes.

Kroketten are the quintessential Dutch snack. They are often filled with beef, veal, goulash or satay. The veal and goulash are my favorites.

 

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Todd

I’m having a big ol’ glass o’ Buffalo Trace.

I forgot how nice it was to drink bourbon.  The first sip was weird because I drink so much bloody single malt but I’ve settled into it and it’s a nice change of pace.

Maybe I’ll make some old fashioneds and get drunk.

Watch this space!

I am watching the space.

So far nothing further to report. No buffalo to be seen, but there are sheepses and snow. Just over the ridge I spy llamas? Eh?? I haven’t been hiking long enough to reach Peru, have I?

Alass, too early for bourbon. I shall dispatch a courier to fetch donuts and coffee to further fortify this old-fashioned space-watching stakeout.

 

*hic*

 

Yoo arrrrre cute!

Anonymous wrote:

stakeout

This word is uncomfortably loaded for me now after the last Inside No 9.

Anonymous wrote:

*hic*

 

Yoo arrrrre cute!

My kingdom for a coffee courier.

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Todd

Dave wrote:

Anonymous wrote:

stakeout

This word is uncomfortably loaded for me now after the last Inside No 9.

More so for me. I made a dopey joke based on the title and something else I was watching. Turned out I was right.

The wind is blowing the snow off the mountains. I’m having a hot Toddy later. (I’m trying to stay on topic; also vertical).

Anonymous wrote:

I’m having a hot Toddy later.

Ummm, phrasing?

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DavidM, Andrew, Dave

Yes, the proper phrase should be “Todd, hottie”.

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Todd

Whatever the correct phrase, I didn’t get to indulge myself.

Tonight, definitely tonight.

Although, an old fashioned Tim-style does sound delectable.

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Todd

I am, in fact, drinking an Old Fashioned.

Although my Old Fashioneds are the best in the world, I tan out of straight Angostura bitters and WAS FORCED to use the orange variant.

Frankly, its just not as good and too chemical-y.

Next time you have it straight you’ll enjoy it all the more. Is the orange variant artificial bitters?

I have orange carrots with my houmous. I only got to eat a few because my new best friend bewitched me with his begging eyes. He’d never tasted it before. My wish today is that you all could’ve seen the look of pure delight on his floofy face. And I thought I was easily pleased.

I’m hungry.

I have discovered the perfect food combo:

Cornish cruncher cheese and olive crackers with a side order of Bushmills single malt on special offer.

The 2 free glasses might look cool but are impossible to drink from unless you sip from the corners (they’re square). But they’re kinda scifi so I’m watching Picard.

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SteveUK, Todd

Anonymous wrote:

I am, in fact, drinking an Old Fashioned.

Dammit I had a self-referential joke here but I can’t quite articulate it…

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njerry

I bring you a cautionary tale this Sunday, O Impulse Shoppers!  Please note the “camouflage kleenex” (previously reviewed item).

In Colorado, especially around here, we refer to bacon-scented (or food-scented) items as “bear treats”.

 

No idea if this is of interest to anyone here…

 

*Solidarity Whisky Sale*https://t.co/rjkDqczS5I

Read our announcement here 👇 pic.twitter.com/FsOQHiJB3d

— Royal Mile Whiskies (@RoyalMileWhisky) March 20, 2020

 

 

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SteveUK

I’ve got a red wine from the Ribeira del Duero region in Spain, it is very nice, easy drinking but with enough finesse to make it interesting.

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Todd, njerry

I’m drinking Sint Bernardus white beer. It’s really fucking great witbier. I can recommend all the Sint Bernardus beers, their quadrupel is one of the best Belgian beers you can get.

 

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RonnieM, njerry, Todd

Anonymous wrote:

I’m drinking Sint Bernardus white beer. It’s really fucking great witbier. I can recommend all the Sint Bernardus beers, their quadrupel is one of the best Belgian beers you can get.

 

It’s good to see you keep your wits about you during these challenging times!

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njerry

Had some bananas that ripened too quickly so I made some banana bread this evening. First time. Turned out a treat – that’s a few days’ breakfast/morning-tea sorted.

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njerry, Todd

I’m drinking Hertog Jan, which is probably the best Dutch lager. Better than Heineken or Amstel anyway.

One of the devastating results of this COVID crisis is that we had to cancel our proposed weekend trip to Niagara-on-the-Lake in Canada to replenish our supply of great white wines. That area on the south shore of Lake Ontario produces amazing grapes, particularly the white varieties used in Reisling and Gevurtztraminer wines. Somehow our stash is down to two bottles; I guess we got careless assuming that we would be able to make our annual Spring trip.

DAMN YOU, COVID-19!!!

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Dave, Todd

Had this present from my brother – a selection pack of seven different hot sauces. I already love it just from the packaging.

Going to be great when BBQ season really gets going.

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RonnieM, njerry, Todd

@njerry there are some very nice wines made in the finger lakes if you are interested.