Last time I was in Europe when I asked for water it would often be followed by “with or without gaz” i.e. carbonation/bubbles. And whichever one you get, its usually room temp, rarely cold. Ice is not as common over there as it is here. Soda for instance is often not from a fountain but in bottles. 

The opposite of sparkling - aka tap water.

I sometimes forget, when I am in a fancy restaurant that when I just ask for water I will be paying for bottled and there is a good change I will be getting carbonated. I just want tap water. That is all I drink. When in Europe I got use to asking for still water.

Oh, yeah that is one of the mild annoyances of the metal crushers (I have a nice vintage one I use for when I need a lot of crushed ice) you sacrifice some to chill it down.

This makes me less likely to try Beyond Meat.

Oh tools don’t need a chill normally, but the glass you serve it in often should be. Putting glass in the ice container is a n00b move as it can break and not only will you now have to dump all the ice but also risk cutting yourself as you remove the ice.

I would be expecting sliced delicatessen Swiss cheese! Seeing “Swiss cheese” with no modifiers on a menu or in a store generally refers to the cheese with holes, but made in the US — so with a less nutty flavor than Emmenthal and a milder flavor and aroma than Gruyere (to me, anyway). And nothing to do with other…

You have to remember though, the ice in the shaker isn’t usually (there are some which do but most aren’t) the same ice served with the cocktail. So you are right, the ice will be appearing at the optimal temperature.

My fave spot is Burger Express in Carteret. The locals and a lot of neighboring towns visit it. Plus they have a bar upstairs and serve beer downstairs. They have a pretty decently diverse menu too.

If you’re in Southern Illinois, this is the place to go. Legendary spot, and I’d just be happy to see it get a little love on here. IYKYK

Was cleaning out the storage freezer last week, found four pounds of 4.5 year aged extra sharp white cheddar at the bottom that had to have been there for at least 4 years. Love frozen cheddar, breaks down into the curds that made it and melts so much nicer than non-frozen. Flavor is way too sharp for anyone else in…

This was way before the covid, my favorite place was the victim of gentification. We had a great greasy burgers and rib place, it was replaced by a yuppie spot that sold muffins and juice, it better fit the changing neighborhood, i guess. I moved not long after.

Just moved, went to the local burger/taco dive for the first time the other night.

Herschel Walker winning his primary is less about his politics and more about the fact that he’s like a God to Georgia Bulldog fans, who make up the vast majority of dumb and/or rural people in Georgia. I’m guessing the polling places were filled with people barking or hollering out “go dawgs” after filing their…

Bev’s Better Burgers in High Springs, FL

We are lucky in that we don’t have just one but MULTIPLE local burger joints.

There are two small burger joints in Toronto that are great, one is called Apache Burger and the other is called Jumbo Burgers. I’m sure there are others, but these are the two that I know & love. Apache is the better known of the two, but both are great.

#FakeCheese

The butterfat in milk from cows fed on fresh grass had a higher beta-carotene level, which would produce yellow or even orange cheese, which was seasonal; cheese produced from milk from cows fed on hay was white — as was cheese produced from milk a farmer or cheese maker had skimmed the cream from to sell separately.…

“White Cheddar Is A Lie”