What are you snacking on now?

Don’t try that with chitterlings. Smells like pig intestines because well it’s pig intestines. Some love them some think they smell like pig intestines. I’ve eaten them but will never make my favorite list. But I also pumped septic tanks for a while. Sorta has an effect

What causes that—i’ve noticed the same thing whether it is pasta sauce or just plain tomato sauce. i use half a 8oz can of TS when i make Mexican rice and more times than not i can’t use the last half before it has turned.

Of course it’s cheap, only 50¢ a can, but i don’t like to waste food if i can help it—kinda like your Garbage Mode™thing.

Unno. Only guess might be its acidity vs other stuff, maybe mold prefers a low pH.

That’s why when I had that opened can of tomatoes, I had to use ’em up quick, so made that shukshaka or shakazulu or whatever it’s called.

Yeah, I just tossed out an unopened package of romaine. I thought the bags had little holes in ’em like potatoes, but nope, sealed. Brown soup at the bottom from pent-up water.

Mentioned that I had an unopened bag when I got 2 more, was eating salad salad salad ’til I was sick of it. Got my bowl, got some dressing, go for the bag, and ewwww. Nope.

Pisses me off.

Wish I had a nickel every time I heard my wife say the same thing.

Take your Romaine out of the original bag, wrap heads in paper towels, repack into gallon zip bags. Keeps it fresh for a couple of weeks.

[quote=TIFisher]

Thank God that doesn’t happen with cookies.

Mmm, might have to. Usually it doesn’t go that long, but I still had a full bag when I got another 2fer7.

Fresh stuff I typically just buy enough to keep ’til I go shopping again, usually once per week. Like today I guess I gotta go. :weary:

Still waiting for that airdrop, but nothing yet.

Mmmm, these are like garlic-candy…

Quick’n’easy… potatoes’n’onions fried in butter.

Damn, that hit the spot.

Need some ham in there. Maybe some egg.

Was late, had 2 small ’taters from the old bag that I wanted to “use up”.

Could boil ’em and just salt ’em afterwards, fry ’em and add a dollop of sour cream, etc., but figured a onion would go nicely, and it did.

Didn’t want the ’taters to be underdone inside, so did my garlic trick and added a little water to steam/boil ’em. The starch from the ’taters, the last hints of water as it boiled out, and the original butter, made a sort of light creamy buttery “sauce” that I wasn’t expecting, but was really good.

Like I said, it just hit the spot!

Mmmm, absolutely perfect garlic bread.

Whole bulb of garlic, of course, so no vampyres should be haranguing me for a while.

Mooshed ’em in one of these Amazon.com courtesy of vipon (7fitty, pretty nice).

Leftover italian bread, so put it to good use. Not dry, yet not too greasy, just toasted enough to get flaky without burning the bread or overbrowning the garlic. Same water + butter trick in a frying pan to cook it through first.

Nice… everything just came together. :laughing:

Did you choppem before you did the saute/boil?

Did they come out looking like the picture on the amazion advert?

i like to add some olive oil to bread and toast, especially ciabatta rolls which are already supposed to be made with it.

There’s a place for everything, and
i put EVO all over the place.

Peeled the individual cloves (really old and sprouty ones pretty much come off when you look at ’em, but these I had to scrape the skins off with my nails and then rinse repeatedly to make sure all the “strings” came off), then dumped ’em in the pan with butter and fried ’em a bit, then added water to make sure they were cooked through, then waited for all the water to boil out and the butter would “fizz” under medium heat, then once boiled out with just garlic/butter left behind, I scooped that onto the bread.

Probably a bit more tedious than necessary, but it worked.

Yeh, pretty much exactly like in the pix. Once they get finely chopped, they get flung to the inside-wall. Thought I’d have to scrape ’em down to chop leftover chunks, but nope. The space between blade-tip and wall probably determines the size of the chunks and makes sure they don’t end up pureed into moosh.

I’ve yet to find a good EVOO, not that I really tried all that hard. Too many are “colored” with olive taste, like non-EV. I usually end up using it just to fry potatoes and onions and the like.

back to basics:

I miss the cracker-plates at McSorley’s.

Saltines, Liedenkranz (unno, never heard of it before, either) cheese, onions, and brown mustard.

Balls! Ordered a 4lb jug of them, Amazon.com , at 10bux’n’change each. Kinda forgot about ’em ’til they showed up.

Just looked now to get the link to post here, and they all but doubled to 19bux!

Do you still have fireballs? ?lbs

lbs. = lightbringers…lol

I actually meant how many lbs left?
sorry made it weird

Just got it today, only et 2 individual balls so far.

Was dumped into a box, and it opened inside. When I heard them rattling around and felt the the weight of the box actually shift on tilting, I said, “Oh, this can’t be a good thing…”.

Same box pictured in the ad, but with a plastic sheet across the top and under the lid, which was busted open. First thought maybe someone in the factory opened it and grabbed a handful then just snapped the lid back on, but not really. Counted (yeah, I actually counted) something like 244 (vs 240 on the label).

Yep, just like I remember ’em. Start out sweet, then you get the burn for the next 80%, then back to sweet again. Was doing my best George Takei “Ohhhhhh myyyy!” when the burn started.

Hurts so good…

Can’t order from Amazon here as shipping is ridiculous and customs can be a problem but there are sellers on the local online shopping platform that import American candy so I’m keeping my eyes open. I made the mistake of telling my daughter about Atomic Fireballs and now she’s bugging me about them. If I make a special request then the price quadruples and I’m pretty chea…thrifty.

Those Jolly Rancher Fire Stix were OK, don’t know if they still make them.

Thanks for the link.

Edit: Just checked again and a seller has them on a preorder basis for $44.70 plus $35.81 shipping for the 4.05 lb tub. Nope.