thanks for bringing up VINEGAR.
oh, do we love that stuff.
we have gallons.
pickled eggs, green beans, just about anything.
Barbeque sauce’s best ingredient by far.
we have been known to drink it “neat”.
a year ago, all the grocery stores were sold out
except for the really fancy and expensive kinds.
but, as i posted, we had gallons. still do.
A few years ago i was drinking 1 oz a day apple-cider vinegar mixed with water, then eventually kept using less water until it got down to “neat”. i was having GI problems and probiotics didn’t seem to do anything, so i tried the acv and it seemed to help somewhat. Eventually i got the Dr to give me an Rx and that got me squared away. i still like me some of that Balsamic—i put that s#%@ on everything.
Yeh, instead of taking PPIs, which “turn off” production of stomach-acid (for reflux, etc.), quite a few people take acids like ACV to basically sate the internal pH sensors that keep saying “need more… need more… need more…” and that helps loads.
Aged Balsamic - Good stuff.
Makes the bland into the sublime.
All the Best,
Jeff
This is good stuff! Can fix many a bland meal. Just had some tonight on a chicken dish that was missing something.
It’s very sweet and not hot at all. But it hits the right spot for me.
All the Best,
Jeff
cheap, store-brand Oreos.
they were on clearance: buy 2 get 3 free.
bought every pack i could find in that store.
went to another and bought them, too.
willfully disregarded all expiration dates.
disregarded any health concerns.
disregard in general.
Lay’s Sour Cream & Onion cheeips.
Salty as all Hell. No idea why I bought ’em, as I rarely eat chips.
Made my own frenchfries t’other day, though.
I sometimes put ketchup on Lays Sour Cream and Onion chips. Sorta like french fries.
The only real “dip” I make is Lipton onion-soup powder (w/ dehydrated onion-bits), mixed into sour cream and let sit overnight or so to fatten up.
Just choked down the last of the chips, so didn’t try the katchup.
Pulled pork fresh off the smoker, on a bun with tangy slaw.
Funny, we make that dip too.
It’s a standard. They even got the “recipe” on/in the boxes, I think.
Raw, Raw
Eat ’em
Raw!
Just made garlic bread. Leftover italian bread, got cheese, got romaine, got… uhh, no got any meatlike substances.
Ah, but got a whole bulb of garlic! And butter!
Nom nom nom.
Not quite a necro, but I feel the bump is warranted 
If you guys have cold food leftovers (especially if it has fresh onions and bellpepper), try putting them in bread. Just had two bread-roll sardine salad sandwiches for dinner and they rocked 
When I make baked ziti, I’ll typically kill off the first third while it’s still hot. Waited long enough, after all.
Second third I’ll eat later in the day when it’s at room temp. Maybe even as a “midnight snack”.
Third third I’ll eat right out of the fridge without even bothering to heat it. Still yummyAF.
Never lasts beyond that.
Anyone here ever tried dried shallots in your meals? It's basically dried red onions. I just love the stuff. I can just eat it as is. Maybe because I love anything onion.
Gnope, but I scoop onion-powder into tuny-fish like it’s going out of style.
Oh good another onion lover! 
if you get a chance give it a try. I think you’ll like it. It’s just red onions sliced up and then deep fried. No flavoring or anything. You can put it in soups, instant noodles, stir fry, etc and even tuna sandwiches! 
I used to try mincing onion (raw) into tuny-fish, but you end up with that nasty just-et-a-raw-onion taste and stomach issues later.
Vidalia is good, even raw. Thick slab on liverwurst on a hamburger roll is perfection. Round, round, and round… you can actually taste the symmetry.
But I use a whole bulb of garlic for either garlic mashies or garlic toast. In mashies, just drop the 20 cloves in with the cut-up potatoes and boil. For garlic toast, they gotta cook more, otherwise you get singed raw garlic on toast.
So I toss ’em into a small frying pan with butter and water. Water boils ’em first to cook, then once boiled out, they fry and start to brown, so watch ’em closely. But that’s the way to get perfectly cooked garlic on garlic toast.
Used to do that with onions somewhat, ie, parboil ’em to cook vs being all raw and pinchy. I wouldn’t fry them for tuny-fish, just boil.
Wonder if I posted my hot-dog cart style onions “recipe”. Just tossed it together, came out amazingly good. But yeah, I could eat that with a spoon the way it came out. I looooooove onions…