If she’s still doing dairy, you owe yourself some halloumi/veggie kabobs.

‘Twas the night before the 4th, and all through the house
Carl was prepping brisket, with brine did he douse

The cabbage was cored, with a beer can inside
“The internet will love this!”, he stated with pride

The meat in a cooler, he crept into bed
While visions of smoked barbecue “reubens” danced in his head


-The intro to…

Update: Lochloosa is still their best work, and I’ll always love Blackwater. I don’t get the same enjoyment from Country Ghetto. I have yet to check out Georgia Warhorse.

Coffee results Monday!

*ahem*

The heat transfer coefficient forms the basis of all cooking methods. It happens to be part of thermodynamics, a branch of physical science that just so happens to include studies related to rockets and rocket propulsion.

So on a larger scale? Yes, it is rocket science.

It is absurd how much pent up BBQ frustration I have.

“Pent Up BBQ Frustration” will be the first single from my ska band’s album.

He is my spirit animal.

making sure to leave them the eff alone while they get a nice char on ‘em

And then in parenthesis it says “Til the break of dawn”.

There are DOZENS of us! DOZENS!

I felt the same way about “fresh to Death Lunch”.

Death Lunch is the most important meal of your life.

*ahem*

Jicama salad mixes keep surprisingly well, and you get to be better than everyone because you’re eating a bougie HEE KUH MA salad. I’M SO FANCY YOU GUYS. Toss it with basically any vinaigrette and reign over those iceberg eating plebs. But seriously, jicama is like.. $2, and has more uses than snow does for an Eskimo.

…

Now that I feel like I’m the only person in the world that does this.. THANKS CLAIRE.

I just use a nightmarishly sharp vegetable peeler and go as light as I possibly can to remove the outer.. husk? It looks like this. It’s mostly for appearance - it gives it a brighter, cleaner look and takes some of the bitterness…

If I had to guess, it has something to do with their brew process and their grind.

Someone else mentioned that you can buy it by the pound and bring it home, and it tastes just fine. I thought about a couple things just now, and something I’m willing to test this weekend.

I was planning on saving my apple peels after reading this article that was posted in April, where I linked to some other uses of apple peels.

I went there! Did a cruise up the passage. I got the Dead Man’s reach hoodie at their shop and not NEARLY enough coffee. It’s been 4 years now and I’ve still got a few bags left. I wish they’d expand - good strong coffee is hard to come by.

Fact. I’ve tried permanent filters with K cups and it’s just a total waste of time.

I would commit unspeakable acts in order for Wawa to exist in MA. I have a hoodie(!) from last time I visited one - I guess they don’t sell them in store anymore?

When I try to explain how I got it, people look at me in the most confused ways, usually followed by “What’s a hoagie?” or “You mean steak and cheese,…

Exactly! That was the point that I sharply strayed away from. That shit is crazy expensive and doesn’t taste like good coffee, it tastes like what they want you to think coffee should taste like.

I would say 90% of the time I decide to add cocoa to coffee, I end up just going full cocoa and having a nap instead.