The 2018 New England GTG was a bust because the venue got broken into the night before the GTG, so I've never gotten to attend a TB GTG yet
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Balsamico - A Food Diary
- Thread starter fcleff
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I remember reading about that.The 2018 New England GTG was a bust because the venue got broken into the night before the GTG, so I've never gotten to attend a TB GTG yet
Passinwind
I know nothing.
- Dec 3, 2003
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The 2018 New England GTG was a bust because the venue got broken into the night before the GTG, so I've never gotten to attend a TB GTG yet
Yeah, that was way messed up. I'm friends with the guy who flew out from Vegas for it, who's also had minor league disasters the last two times we've gotten together.
But hang in there, GTGs can be a really great time. I've organized a few myself back when I was mixing in a local club and had run of the place, and a local buddy of mine did one at his house with a sit down dinner he put together in his beautiful show kitchen. The Seattle ones are really great too, I think I've been to around half a dozen of those by now. The last couple have been in a huge brewpub:
YYZ... al dente. Ribeye, on the grill... scallops, in the air fryer, with a teriyaki glaze...
I've never heard of or tried that. How does it taste compared to your standard, American tea - like Lipton?
Passinwind
I know nothing.
- Dec 3, 2003
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- Designer/Toaster Tech @ Passinwind Electronics
Yesterday my wife and I did a trip to the local frou frou gardening joint to see if they had any closeout veggies we might be able to use to bolster our kind of meager plantings this year. Yep, everything was at half price now and their new guy had gone way overboard this spring, so there were still hundreds of decent looking plants to choose from. We copped a couple of pineapple tomatillo plants, a few tomatoes, and one interesting hot pepper that comes form Kosovo, sarit gat. It's reputedly a lot like a yellow cayenne pepper, very prolific, and good for drying. Out to the garden as soon as I'm properly caffeinated.
In other news, I've been throwing a little butter in my oatmeal lately, no idea why I haven't been doing this for years. I've also been doing a finer grind on my espresso shots lately, which seems to suit the single shot portafilter a bit better. Lots of crema and a little more jolt, what's not to like?
In other news, I've been throwing a little butter in my oatmeal lately, no idea why I haven't been doing this for years. I've also been doing a finer grind on my espresso shots lately, which seems to suit the single shot portafilter a bit better. Lots of crema and a little more jolt, what's not to like?
Pbassmanca
In the pocket n' thumpy. So woody, so greasy...
Peanut butter in oatmeal is one of my favorite breakfasts.
Almond butter is transcendent.
It’s very umami. The tea can age for years. The one I had the other day was from 2017, so fairly young. It is my favorite tea. It can be had in green or black. I like both.
I get it from a budding business called Intergalactic Tea. Their website is not up yet but the proprietor is sending me an email with his current stock and prices. I’ll pass it along to you. He gets quality stuff.Sounds very interesting, I'm going to have to find some
Supposedly, showing up for work is a feel-good, but I rarely ever experience it.
Passinwind
I know nothing.
- Dec 3, 2003
- 23,075
- 46,028
- Disclosures
- Designer/Toaster Tech @ Passinwind Electronics
We encountered it at a Japanese tea joint at Pike Place Market in Seattle. Probably still have some kicking around, Ill have to check. Man did we get wired that day!
Edit: and speaking of fermented stuff, we stopped off at this place on our daily walk yesterday: [Invalid or Expired Link Removed]
One of the current seasonal ones is mostly carrots and jalapenos, which was really great with our steak and Brussels sprouts dinner last night. Followed that up with Tillamook blood orange and cream ice cream, which our local supermarket just finally caught on to.
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Velveeta, if you can call that cheese, on sourdough bread.
No tomatoes on the grilled cheese. A grilled cheese is butter, bread, and cheese only. OK, maybe mayo instead of butter, but I'm not sold on that.
I use Kerrygold for butter, which claims to be Irish butter. I have never been to Ireland, but I suppose no one in Ireland uses Kerrygold. American marketing FTW.
Just like how the local supermarkets have starting selling logs of Amish butter. Umm, yeah, OK. I am sure that's the same butter Amish people (who live no where near us) use.
Campbells for the soup. Nothing finer.
The simplicity of a grilled cheese and tomato soup is what makes it so great. Don't no one go trying to elevate it.
-Mike
I love a grilled or toasted curried grilled tuna fish sandwich with my tomato soup. I dip that sucker in the soup
Grilled cheese ... mmmmm sourdough with philly cream cheese as a spread coupled with halved cherry tomatoes and a slice of muenster on top of the tomatoes. A few shakes of dried basil and a splash of olive oil for good measure.
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