I just do not like most sour beers. I’ve tried, I just don’t. I don’t really like sour anything, to be honest. I like some of the Belgians like Rodenbach OK, and I like some of the fruity beers that aren’t too sour, and some of the lighter Berliner/Gose type beers are OK, but it’s just not a style I’m ever going to…

Do you have any local breweries or brewpubs you can ask about tastings? The best way to find one that you like is to taste a LOT of them, but that can get very expensive to no good result. A local brewery with sour offerings may be able to help you get some idea of what you like/can tolerate in a sour, and from there…

Slightly sweetened deep fried chevre was the best thing I ever had at a “fair food stunt party.” But they ruined it by going for all the “irony” and putting it on a stick as well. Some people truly do not know when to quit and “no you fucking idiot that is not what ironic means” should not get you kicked out of a…

You and my 71 year old Father-in-law, who needs a hip replacement, have the same mentality. Dammit, Tim! We can shovel you’re freaking driveway! Sit down!

grab an Orval off of the shelf next time you see one; it’s got brett yeast in it, so it’s sour, but also has some earthy complexity to balance everything out.

i started watching “Happy!” on SyFy...hilariously funny, and incredibly violent, even for cable TV. i realized about 20 minutes in that I wanted to DVR the show so i could watch it again so things make more sense.

Also, a question for you guys on staff...can we suggest story ideas to you? Like maybe a group post asking…

I have been making Land O’ Lakes recipe for croissants every weekend for a month and a half and have made them plain, filled with both sweet and savory options (bacon, ham, prosciutto, cheese - dates, cinnamon, apples, pecans, demerara sugar) and Kouign-amann. I have been very popular. ;)

I have asthma and zero man pride so I’d absolutely do this if it was available around here.

Nice try Shovel Co. CEO

Somehow that last sentence seems dirty...

Screw that. Last time I shoveled snow, I thought I was going to have a heart attack after 5 minutes.

Some ricers have interchangeable discs. I think the disc shown here with the larger holes would be great.

You DEFINATELY need to pick some up! I didn’t know there was a mushroom! I need to go find the mushroom! (This stuff improves absolutely everything you add it to.)

The only German restaurant in my area closed last year, too. I don’t know why German food isn’t more popular. Spaetzle? Good! Schnitzel? Good! Latkes? GOOOOOOD.

Just coming in to say that BTB is probably the one ingredient in the grocery store in the last two years that has stuck as a regular staple in my kitchen. A close second is jarred Harissa.

BTB is THE FUCKING SHIT. Not only does it seem to taste better than nice carton stocks, but you can customize the intensity of the stock, it is virtually imperishable (so no rush to use that unopened carton of stock), and you can make a combo beef-chicken base without having to open TWO cartons of broth.

I’m mad real-life is moving toward Tom Haverford’s predictions of the future. But not that mad.

That opinion is worth supporting.

Perhaps, but your noodles will be very thin. The other difference to watch out for is that spätzle machines usually have provisions to sit on the rim of a pot - since you’ll be extruding the dough directly into boiling water. (See the extended “nose” on Kate’s machine.)

Cosign.