$4.95? Reason number 10000000 why I miss college: All the Chaco Tacos I could eat at the dining hall (and the metabolism to get away with it).

This works for scrambled eggs as well.

Just curious - How well does the veggeti work? Are there any vegetables that come even close to the texture / and or taste of pasta? We have on that has been sitting in it’s packaging for about 5 months now.

To all of the sorority girls ...

I can’t even get near tequila so I can empathize. Jalapeno infused Vodka would definitely be a workable substitute.

I do - I got the idea from one of those ‘Blue Print’ juice cleanse. I think the whole jucie cleanse concept is a waste of money, BUT there is a lemon-cayanne one that is actually quite good.

It always seems like it would be good to eat the fruit post infusion but it always ends up being bitter. Doesn’t stop me from doing it every single time though.

I find that Tito’s seems to take to infusing quite well. Pineapple is an easy one to go with, but my all time favorite is making hatch-chile infused vodka (mainly for bloody mary’s but other cocktails work with it as well).

I’d try this but there is no way I’m touching tuna fish. For large steaks on the grill I actually start on the indirect heat and then move over the coals at the end.

It is amazing, by far my favorite cocktail. Might be the thing I look forward to most about summer (I guess beaches, nice weather, and longer days are nice too).

Love this topic - specific to tailgaiting however most folks I know are so used to just crushing beers that it can be dangerous to bring anything that is close to straight booze. It’s also tough / messy to premix anything with carbonation. I recommend mixing the non-carbonated aspects of the drink in a single…

My first thought after reading the headline was ‘don’t flavor your bourbon’. But then I remembered by favorite Fall cocktail for tailgaiting: 2 oz of Jim Bream, 4 oz of Apple Cider, 2 oz of Ginger ale. Infusing the Beam with apple peels might step the drink up a notch.

I honestly can’t even remember where I got it from, but I think the fork serves as a poor-man’s version of the juicer top. Since I tend to make a mess no matter what I do with jucing, this seems to be the best overlap between speed and juice yield.

I go with the roll and then hand-squeeze / fork in the middle. Seems to get a solid yield w/out too much mess. For some reason I find it difficult to get the juice from the lemon-press into whatever I’m trying to squeeze the juice.

Isn’t the dry method just a spice rub?

Saw a thing the other day for Siracha Bitters. Completely ridiculous*.

Yes, this is the kind I was trying to think of in my comment. Huy Fong is definitely my go-to, but when it can’t be found I’ve been very happy with Badia.

The Ninja Squirrel is what my local wholefoods makes available in their prepared foods area. I definitely find it weak, in terms of spiciness, compared to Huy Fong. There is another brand available at WF, with a black lid that we like but I can’t remember the name.

I was about to comment on how my Mom left my sister and me in the car all the time and we turned out fine.... and then I remembered that my sister found a way to lock herself in the trunk one time and on another occasion I was able to pull the car out of gear and the car rolled into the street (luckily a quiet street,…

I cam across nooner (in cans no less!) about a month ago and have been enamored with it ever since. My biggest problem with US attempts at Pilsner is that the Macro brewers churn out stank yellow pisswater, while the micro brewers can't get out of their own way and end up with an over-wrought, complicated heavy beer.