I’d love to try a clear IPA. I haven’t had an IPA I’ve liked yet as ultra-hoppy and bitter is not my thing, (closest I got was Blue Owl’s sour mashed pale ale). Anyone got any recs?

Oh yeah Bundaberg’s root beer is terrrrrible. Which is odd, because their ginger beer is the best on the market, IMO.

My roommate worked at a bull stud (aka a bull semen-harvesting ranch) all through high school and it has never stopped being hilarious. He tries to get me to take his stories about it seriously, but it’s hard not to giggle when an analogy requires description of massaging a bull’s prostate for context.

I guess I just don’t care whether the meat has been frozen? I certainly can’t tell a difference after it’s been showered in salt and cooked to death.

“The fight against frozen beef”

God I love crispy tofu. I generally use it more as a side or additional ingredient rather than a meat replacement. For example, a couple slices or cubes of crispy tofu atop a bowl of tonkotsu ramen gives a great contrast of texture to sliced chashu, which always seems to disintegrate in my mouth.

Ah missed you Shoemaker! Been awhile since we’ve seen ya round these parts

Exactly! Booze trees!

One of those great American apple myths is that Johnny Appleseed was planting apples for people to eat and bake pies with - his apples were actually mostly inedible on their own and were meant purely for fermenting into cider. But the story of the guy planting booze trees all over early America isn’t as much fun for…

Cheese enchiladas topped with chili con carne from Maudie’s Tex-Mex in Austin. Cheesy, greasy, and tastes like home. Best consumed after eating way too much chips, queso, and spicy salsa roja.

So long Kevin. Thank you for all your writing and work on The Takeout. It’s been a highlight of my day ever since it first dropped and is the standard by which I measure all other food writing on the internet, (for whatever that’s worth). I’m going to miss your recipes and food recs - I make duck-fat-fried karaage …

Ah sorry, didn’t see the half & half was already in the recipe. That answers my question then haha

Would adding heavy cream at the end after blending make the soup too rich? Or does stirring in the dollop of sour cream create a similar effect/mouthfeel to adding cream?

Mine would be:

I was surprised iced tea didn’t make an appearance! I was expecting more hot teas as well.

Here here! A good bottle of Bundaberg on a hot day is just sublime

I go so rarely that I always forget their dumb names, so I either say “the medium one” or just the oz (16oz, 24oz, etc). Never had a problem, the baristas get it.

Holy shit that looks delicious. Thanks for sharing - gonna try this ASAP.

I started buying boxed white wine to use for cooking and it’s been a game-changer. Resealable and stays good in the fridge for months. I wouldn’t use it for a coq au vin or something really dependent on the quality of the wine, but for deglazing a risotto or adding complexity to a cream sauce, box wine is perfectly…

I like the Vietnamese stuff, especially Red Boat. Three Crabs is good too, though a little more overtly fishy IMO.