Sarah Palin is the only woman who can make Tony Romo WIN a playoff.

calendar   Thursday - July 30, 2020

A problem I can solve

With Restaurants Closed, Oyster Farmers Overstocked

With restaurants serving a limited number of diners and relying primarily on take-out in the age of the coronavirus pandemic, oyster farmers are left with more supply than demand as sales remain sluggish ahead of prime oyster-eating season this fall.
Growing oysters is time-sensitive, and if they’re kept growing in their cages for too long they’ll get too big to sell.

With fewer restaurants buying oysters as a result of less foot traffic, oyster farmers are left with shellfish surplus.

“What’s going to hurt the oyster farmers is the size. When they get too big, nobody wants them—you have a window because the water is so warm they’re growing so quickly,” said Logan Clarke, founder of The Lobster Trap, a Cape Cod, Massachusetts-based wholesale seafood distributor.

Now, oystermen like Bloom are left with excessive amounts of the mollusks with a limited shelf life. He says he’s selling them directly to consumers to avoid letting them go to waste.

1. The oysters get too large? Oh give me a break. “Waiter, take these back. These oysters are too big, we can’t possibly finish a dozen of them, at a whole tablespoon of mushy goop per oyster.” said no oyster loving customer ever.

2. Drop the price and flood the market. If you could go to a restaurant around here, oysters would cost you $3 - $4 each, depending on which snooty-toot variety you get. Frankly, the varieties from the Pacific northwest are much better than the Atlantic ones. Oooh, plus that hard to find kind from the panhandle down in Florida. Heaven on the halfshell.

3. Hello Campbell’s, Bookbinder’s, and Progresso? Boy have we got a soup deal for you!!

4. Dear oyster guy: send them my way. I will happily eat several dozen a day, even if they’re “extra large”.

5. Move your racks to deeper cooler water. They’ll grow slower. Duh.

6. Sell them to the government as part of the Green Nude Eel program, as oysters clean the ocean water simply by eating, and they also remove CO2 by growing their shells. Restock the bays up and down the coast. Win win, where’s my check?

Unlike cattle or hogs, which need constant expensive care and feeding, oysters sit in the water and take care of things themselves. Oysters can live for decades. Do you think the indigenous natives rejected some oysters because they were too big? Let’s see, twice the food for the same amount of effort opening the shell. Um, nope!

The wholesale price hasn’t dropped, with oysters around 60 cents each, Bloom noted. But even when restaurants are able to reopen, many of them will be ordering a fraction of what their original menus called for. New York City’s Grand Central Oyster Bar inside Grand Central Terminal has been closed since March with indoor dining suspended indefinitely. During normal times, the iconic seafood restaurant was selling up to 5,000 oysters on the half shell per day, not including cooked oysters.

So there hasn’t even been a price drop yet at their end. And the season isn’t even here yet, and who knows what kind of magical reopening we’ll have then. But they wouldn’t be farmers if they weren’t complaining. It’s the law, I swear.


Posted by Drew458   United States  on 07/30/2020 at 08:31 AM   
Filed Under: • EconomicsFine-DiningFood •  
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calendar   Sunday - December 08, 2019

OMG I’ve Become a Foodie

Yes, we actually took pictures of the sushi appetizer we had tonight. It’s tuna flower; a large square of tuna with a dollop of yellowtail and other tasty fishy bits and sauce in the middle, all folded up into the center like one of those old school coin purses. Served on some greens with magic sauce and some diced mango. It was pretty good. Naturally, keeping with the law of all Asian restaurants, they spelled it wrong, labeling it “tuna flour”.


The rest of the dinner was Ok. We eat at the local sushi shop every couple weeks, and lately I’ve been exploring the far corners of the menu. I tried their “Thai Coconut Chicken Curry”, marked with a little red flame on the menu for HOT. So I asked for it super super super hot. And got back a bowl of chopped onion, red pepper, tomato, and minced chicken cutlet in some kind of light sauce, covered in a shiny cornstarch glaze. And it had zero heat, and not much meat. So it was 5 lies in 1: It wasn’t Thai, there was no coconut, no curry, hardly any chicken and it wasn’t at all spicy. But it tasted good. I told this to the waitress and suggested that they rename it, and also serve it with a fork or spoon. It was a helluva challenge eating it with chopsticks. I then had to order a big roll and some eel sushi so I could have something filling.

Next time I go to the Thai place in town, I’ll ask them if they have sashimi. Why not, it’s only fair. They’ll probably served me a fried fish head on a chopstick, crusted with garlic, ginger, and hot pepper sauce.


Posted by Drew458   United States  on 12/08/2019 at 08:57 PM   
Filed Under: • Fine-Dining •  
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calendar   Tuesday - April 12, 2016

any excuse will do

National Grilled Cheese Sandwich Day !!!


It’s true! It really is Grilled Cheese Sandwich Day! [ and, while I would not combine the two, but to each his own, it is also National Licorice Day* ]

Some say the stately “GCS” had it’s roots in ancient Rome. Others say it didn’t really come about until factory sliced bread was widely available. Others have odd ideas about making them, using the toaster or the microwave. And the debate over the cheese is endless: Pre-sliced American, thinly sliced Cheddar, hey maybe let’s try Swiss, and let’s do pumpernickel instead of white bread. Still others just can’t resist temptation and have to add things, like tomato slices, bits of hot peppers or green peppers, various seasoning. And then there are those glassy eyed frightening types ... like this girl ...


who would probably spread store-brand Cheeze Wizz on raw bread and call it done. And then go on a killing spree. With serrated knives and peanut butter.

My way is my mom’s way, mostly.  You start with getting the butter out an hour ahead of time. Then you open up a loaf of a good quality white bread, like Arnold. None of this fluffy spongy stuff like Wonder. Heat the griddle gently to a low-medium heat, and lightly butter the outside of two slices of bread. A quick wipe of mayonnaise on the inside, and each slice of bread gets one slice of yellow American cheese. The real stuff from the deli if you can afford it, Borden’s from the dairy aisle if you can’t. Butter side down into the pan, and let them cook. In a couple of minutes use a metal spatula to peek underneath; nicely browned but not scorched is what you want. The cheese has melted by now, so drop on any additions, like two thin slices of a ripe tomato, drained and dried on paper towels. This is one time to avoid the bacon, because we’re not making BLTs with cheese. Let the cheese have it’s day. Don’t even add Bacos. Not today. A little ham slice is Ok.

Flip the two slices together, cut on the diagonal, and serve with a bunch of chips and a nice hot bowl of Campbell’s Cream of Tomato soup. Made with whole milk of course, not 2%, and not 1/2 water, 1/2 milk. All milk. Hey, might as well pour a fresh cold glass of milk to go along with it. Sit and eat, and for 10 minutes you can be 7 again. Now, sit up straight and don’t let me catch you feeding the dog any of those chips.

* A note to Licorice Day celebrants: If it ain’t black, it ain’t licorice. You’re not fooling anyone with that red crap, especially not today. Anise extract, licorice root, molasses. No artificial strawberry anything. That’s rubber candy whips, not licorice.


Posted by Drew458   United States  on 04/12/2016 at 12:01 AM   
Filed Under: • Fine-DiningHolidays •  
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calendar   Sunday - April 03, 2016

cheesey post

WTF. I’ve got nothing much this morning.

Kitteh is driving me crazy, singing all over the place and trying to climb all over me. We’ve had to up her dosage of the phenobarb because she had another fit the other night. Poor kitteh. Which means she gets two pills twice a day instead of one twice a day. So it’s double the thrill giving the cat her meds. And now she won’t even take the shit when she makes a special effort to grind it fine, mix it with the yummy Lysine paste and a bit of Friskies and hand feed it to her. I think I need to build us a pill gun; a micro muzzle loader made by snipping the needle end of a 1cc syringe off to leave just the open cylinder and the plunger. Pills in Lysine and water in the end, force it (ahem, insert it carefully and lovingly into the cat’s mouth) down her throat and press the plunger. Shotgun!!

The weather outside is really confused; it’s right at the freezing mark and the wind is blowing furiously. Whenever clouds hide the sun, it snows. Then the sun comes out 30 seconds later. Lovely Spring morning. More clouds. More snows. Sunlight. Lather, rinse, repeat. Make up your dang mind already! But hey, last night we had a nuclear thunderstorm. It wasn’t even raining, and suddenly we had The Big Flash. The whole world turned glare white for half a second, even inside the house. So I told the wifey, we’re either about to get one helluva thunderstorm, or else we’ve got about 45 seconds to live until the shock wave gets here from New York City nukes. And then the thunder arrived, and the rain. We had two further blasts like that, and that was it. So not the kind of “Hudson Valley Rumbler” kind of T-storm I grew up with.

Right, so I made some frozen veg last night. Broccoli, cauliflower, and carrots. About the most boring thing you can stick in a white plastic bag in the frozen food aisle. So I figured I’d jazz it up somehow. Cheese sauce! Yay, that always works. Hit the fridge, pull out various bits and pieces of cheese. Hmm, Kerry Gold, some kind of Irish Cheddar. It makes nice toasted cheese sandwiches, so that ought to work. Half a block of Colby/Jack. That’s my go-to cheese for nachos and salsa dip, so I know it’s easy melting and creamy. Add that too. A chunk of Swiss the size of a cake of hand soap. Well, it melts on burgers, right? Put them all together in a cup, splash on a bit of milk. Because that’s how you make cheese sauce with CheeziWizz, right? And into the microwave ... and the Fail begins. It all melts right up, the milk starts to boil ... pull it out and stir stir stir. And nothing happens. I’ve got yellowy orange hot milk and a blob of goo. Heat it some more, another 30 seconds. Beep!! Stir. Still nothing. WTH? Ok, fine, into an actual saucepan to go on the actual stove burner. Heat gently, stir constantly ... it got worse!l I was left with more oily colored liquid dairy product derivative, and a big off-white blob of something that was quickly becoming chewing gum. And the more I stirred it, the worse it got.

Finally I gave up, poured off the immiscible liquid, cut the blob into two rubbery chunks and plopped them onto the veg piles on our plates. It was terrible. Not even any flavor. Total failure by the curds. Losers. What, the curds lost? No whey! Yes whey, totally.

Thinking it through this morning, I think the “goo” enzyme in the Swiss cheese just took over and promulgated to the other ones, and that was it. Never trust the Swiss!! (and perhaps always keep a box of Velveeta in the back of the fridge. It lasts forever, and no mold on earth ever seems to take hold)


Posted by Drew458   United States  on 04/03/2016 at 08:37 AM   
Filed Under: • Climate-WeatherFine-Dining •  
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calendar   Tuesday - March 08, 2016

The Food Police Suck More Fun Out Of Life, Again


I had a great post just about ready to publish and I managed to close the tab by accident. Lost the whole thing. I had a 3 paragraph social commentary, tie-ins to ObamaCare and Big Pharma, links to the Celiac Foundation and everything.

fuggit. It’s too late at night and I’m cranky. But I’ll try to regurgitate the gist of it. I probably needed the editing anyway.

so here’s the damn link to the original story

My whole point: You’ve probably noticed how every food product under the sun that isn’t made with flour now touts “Gluten Free” on it’s label, as if glutens were some new kind of poison worse than eggs, salt, Conservatives, or even those awful trans-fats. And now we’re being pushed to believe that everybody and his uncle, and probably their dog to boot, has celiac disease. 1 in 100, says the foundation. Absolute total horse shit, says the Drew. Someone has lowered the membership bar into a trench dug deeply in the ground, so that anyone with the occasional tummy ache can claim to be a victim of the disease, and being a victim is the thing these days.


Well not just bread, but any foods with a high glycemic index. Cakes, pies, rice and barley. Also sweet fruits and vegetables, including beets, carrots, apples, oranges, and dates. And let’s not forget starchy foods, they’re HGI too. Atkins Diet for everyone!!

White bread, bagels and rice ‘increase the risk of lung cancer by 49%’, experts warn

a new study revealed that carbohydrates may also be bad for your lungs. Consuming a diet with a high glycemic index increases the risk of lung cancer, scientists revealed.

Foods known to have a high glycemic index (GI) include white bread or bagels, corn flakes and puffed rice.

Lead study author Dr Stephanie Melkonian, of University of Texas MD Anderson Cancer Center, said: ‘We observed a 49 per cent increased risk of lung cancer among subjects with the highest daily GI compared to those with the lowest daily GI.’

The findings suggest that cutting out foods with high glycemic index could reduce a person’s risk of developing lung cancer.  Lung cancer is the second most common cancer in both men and women across the US. Furthermore, it is also the leading cause of cancer mortality.

More than 150,000 people in the US are expected to die from lung cancer in 2016, according to an estimate from the American Cancer Society.

Meanwhile in the UK there are around 45,525 new cases of the disease diagnosed each year, while 35,371 people lose their life to the disease annually, according to Cancer Research UK.

And, while tobacco is the leading cause of lung cancer, it does not account for all cases - particularly for those who never smoked.

The study, published in the journal Cancer Epidemiology, Biomarkers & Prevention, is the largest ever to investigate the potential link between glycemic index and lung cancer.

It is also the first to show that GI was more significantly associated with lung cancer risk in specific subgroups - including people who had never smoked and those with the sub-type squamous cell carcinoma.

The glycemic index, or GI, measures how a carbohydrate-containing food raises blood glucose.

Foods are ranked based on how they compare to a reference food — either glucose or white bread.

A food with a high GI raises blood glucose more than a food with a medium or low GI.

Previous studies have found that dietary factors may have an influence on a person’s risk of developing lung cancer.

Diets high in fruits and vegetables were found to decrease the risk - while increased consumption of red meat, saturated fats and dairy products are known to increase the risk of the disease.

So. Can’t smoke, can’t drink. Don’t do drugs! Red meat is bad, sugar is bad, fat is bad, bread is bad. Eggs are OK this week, but are scheduled to be bad again soon. Anything with flour or white sugar is bad. Salt is bad. Sugary fruits are bad. What’s left? Here, chew on this disgusting bitter green shit a starving Mexican donkey wouldn’t eat called kale. And have a big scoop of this re-moistened tasteless puss called quinoa. The Fun Suckers are at it again.


Posted by Drew458   United States  on 03/08/2016 at 01:05 AM   
Filed Under: • Fine-DiningHealth-Medicine •  
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calendar   Sunday - January 03, 2016

All this in just 45 minutes

Tami got a wonder pan for Christmas, an electric cooker that does it all. Slow cooker, rice steamer, pressure cooker, you name it. It makes yogurt too. It’s the amazing InstantPot! Not the best name, but quite a gadget.  After reading through the book of instructions, we gave it a try tonight. We made Holiday Chili in just half an hour. Which was just right, because I’d never made chili using a pressure cooker, and I needed the last 15 minutes to evaporate some extra liquids and to add a bit of this and that to get the flavors balanced. And it came out pretty darn good. It isn’t a hot chili, nor a bland one. It’s a rich red chili with little happy forward spikes of green flavor. Red and green, for the holidays.

1 lb of ground beef
2 baseball size Spanish onions
4 small cloves of garlic
1/2 cup ground ancho chili - about a dozen dried chili pods topped, seeded, snipped up, and then ground
1/4 cup ground guajillo - about 7 dried chili pods topped, seeded, snipped up, and then ground
1/4 cup fresh ground cumin
4 fresh green poblano peppers, diced
3 fresh green serrano peppers, diced
2 fresh green jalapeno peppers, seeded and diced
1 habanero
1 tsp ground cayenne pepper
1/2 tsp hot pizza pepper flakes
2 tsp dried Mexican oregano
1 tbs powdered epazote
2 tsp kosher salt or to taste
black pepper
1 14oz can Rotel diced tomatoes with green chili
1 28oz can diced tomatoes
1 can pinto beans, drained and rinsed
1 can light red kidney beans, drained and rinsed
part of a regular beer ( I used a Coors after I took a good swig off the bottle )

In the Instantpot, set to saute:
Brown the burger until it’s mostly cooked, then pour in the about half of the ground ancho, all the guajillo, and most of the cumin. Cook for another 2 minutes, add the onions and garlic. Stir things up and let them cook about 3 minutes.

Debate about how much of the habanero to use. Go with her decision to use one pathetic little sliver. Sneak in some extra cayenne later when she isn’t looking, because she was wise to you and hid the little orange atomic bomb. Damn!

Setting 1 jalapeno aside, add everything else except for the salt. Stir well. Set the InstaPot to Chili, close the lid and tighten the pressure relief valve, and let it cook half an hour.

Prepare any side dishes in the interim, while investigating a glass or two of an interesting rye whiskey.

When the timer goes off, turn off the Instapot and carefully open the pressure valve a bit at a time. Plenty of steam will escape, so be careful. Look inside. Find that the beans are still a bit firm, the whole pot is quite watery, and that the flavor is a touch bland. Remove the pressure cooker lid, set the device back to saute, and reduce it for 15 minutes while stirring constantly. Oh, and add the rest of the ground ancho, cumin, a good grind of black pepper, the other jalapeno minced, and about 1 1/2 tsp kosher salt. Stir, cook. Sneak in a little extra cayenne. Call it done, although it could go another 10 minutes. Phooey, it’s time to eat.

Two servings each later, and she’s putting a travel bowl together for lunch at work tomorrow. Yep, it came out just fine. Something tells me we’re going to be using this gizmo a lot this winter.

If you don’t have an InstantPot, don’t worry. You can slow cook this on the stove top or in a dutch oven in a slow oven. Cover, simmer, give it a stir every 10 minutes or so for an hour and a half. Taste and adjust at around the one hour mark. When the pinto beans start to fall apart it’s done, so get the lid off and reduce any excess fluids. While bean lovers could probably add another 2 or even 3 cans of beans, meat lovers could just as well finely chop up some leftover London Broil or chuck steak and add it in.  But bell peppers, red or green, are a bad idea. And no masa flour either. Yuck.


Posted by Drew458   United States  on 01/03/2016 at 11:27 PM   
Filed Under: • Fine-Dining •  
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calendar   Tuesday - November 17, 2015


Story a couple of days old now.  And it isn’t anything new either as the same had been reported a few years ago at other schools.

I don’t know enough about the subject to know what difference there is.  I think kosher meat is drained of blood as is halal.

Anyway ... the papers are still full of the Paris murders as you may imagine, so this kind of thing doesn’t get much mileage at the moment.
Not surprisingly.

The choice argument is kinda weak if you think about it in this case.  How many kids would know about the subject?
What youngster would be able to tell the difference?  And slaughter by islamic methods wouldn’t mean anything to kids, but it would to the parents. What I think is .... the parents are afraid of being called islamophobic and raaaaaacist.  So they bring the kiddies into it. 
Which shows ya where diversity, multi culture and pol. correctness have brought us.

Kids in ‘no choice’ row over halal meat at Bilborough school

By JonPritchard

Parents say they are “furious” after claiming a school has given their children no choice over whether they eat halal meat or not.
A letter sent out by Portland Primary Academy in Bilborough advised parents of a change of school meals, which included a note that all meat was halal.

The school says only chicken meat will be halal – the term for a method of slaughtering animals in line with Islamic law.
But parents said the children should be allowed a choice over whether to eat they want to eat this type of meat or not and objected to the method.
Jenni Tyas, of Bilborough, sends two of her four children, aged eight and 11, to the school. “It’s disgusting,” she said.

“There should be a choice and we should have been consulted over it in the first place.
“When I saw what it said on the letter, I sat down and explained to my children what halal meat was, and how the animal was killed, and they said they didn’t want to eat it any more.

“We pay for our school meals so we should have a choice.
‘’I’ve been having to send them in with packed lunches, but they want a warm dinner during the winter.

“A lot of other parents have been down to the school to speak about it,” she added.
Landlady Sonia Sheppard sends her 10-year-old son Elliot to the school.
She said: “It’s not about religion, it’s about choice.

“Everyone should be able to have a choice of what they want to eat no matter what religion they are. We are a big family of animal lovers.
“We’re not vegetarian but we don’t agree with the way the animals are killed to make halal meat.”

A statement was issued by the school after it was contacted by the Post.
It said: “Due to a change in our supplier’s arrangements, our supplier has confirmed from Monday that all chicken meat will be halal, all other meat is not halal.
“Any changes advised by the supplier will be communicated to the community through our website.”



Posted by peiper   United Kingdom  on 11/17/2015 at 09:53 AM   
Filed Under: • Fine-DiningUK •  
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calendar   Sunday - October 11, 2015

Piggin’ Out

Oh Yeah, Also Because It’s Halal


The federal Bureau of Prisons, a subdivision of President Barack Obama’s Justice Department, has banished all pork products from the menus in all federal prisons, according to a report in the Washington Post.

The government says it made the decision to do this because a survey showed that inmates do not like eating pork products.

The Council on American-Islamic relations said “we welcome” the move by the government to deny pork to prisoners, but warned that it might spark “Islamophobia.”

Here are excerpts from the report by the Post:

“The nation’s pork producers are in an uproar after the federal government abruptly removed bacon, pork chops, pork links, ham and all other pig products from the national menu for 206,000 federal inmates.

“The ban started with the new fiscal year last week.

“The Bureau of Prisons, which is responsible for running 122 federal penitentiaries and feeding their inmates three meals a day, said the decision was based on a survey of prisoners’ food preferences:

“They just don’t like the taste of pork….

“The National Pork Producers Council isn’t buying it. ‘I find it hard to believe that a survey would have found a majority of any population saying, ‘No thanks, I don’t want any bacon,’” said Dave Warner, a spokesman for the Washington-based trade association, which represents the nation’s hog farmers.

Prisons are the primary place where black men are converted to the pseudo-fatih called Nation Of Islam. “No thanks, I don’t want any bacon” said no one, ever. Unless they’re a terrorist in training, ie a convert to pisslam. Or an observant Jewish person. Or a Hindu. Or a Vegan, but they’re all nutso Progressives, right? But mostly, terrorists.

happy piggy gets a last minute reprieve from Obama. Guess he saved his bacon this time.


Posted by Drew458   United States  on 10/11/2015 at 07:00 PM   
Filed Under: • CrimeDemocrats-Liberals-Moonbat LeftistsFine-Dining •  
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calendar   Sunday - August 16, 2015

Late Night Indulgence

image  image

One nice part about being sick, is that you can feel sorry for yourself, which allows you to rationalize nearly any minor indulgence. Late night tea with genuine Peek Freans Fruit Cremes? Works for me. Because I deserve it.

Feeling quite a bit better after a few days of medications. Still coughing a fair amount more than I’d wish, but it’s lessened so much in intensity. Well, after a really nasty bought last night. Guess I turned the corner.


Posted by Drew458   United States  on 08/16/2015 at 12:18 AM   
Filed Under: • Fine-DiningHealth-Medicine •  
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calendar   Sunday - August 09, 2015

Nearly Child Abuse

I saw these in the grocery store the other night. My first thought was what a cruel trick it would be to play on a kid.  Then I figured the little brat probably had it coming, and I started laughing right there. A nearby senior lady was shopping and asked me what was so funny. Look at these I said. Perfect revenge on a bratty grandchild. She laughed too.

“Who wants a yummy Popsicle?”

“I do Grandma, I do I do! Me me me!!!”

“Here you go sugar honey, in a special flavor just for you!”

[Kid attacks ice pop. Lick lick, chomp. Face turns grey, eyes bug out, rushes to sink and yaks it up. Much coughing and staggering around the kitchen holding stomach]

“Ewww gross! What kind of %^!# is this made from?”

“Why it’s kale, Brussels sprouts, and asparagus. I’ve got boxes of them! They said it’s the new flavor kids love!”



In all fairness, they probably taste OK. But the joke of switching out a sugary treat for a sneaky serving of icky green vegetables tickles my Evil Grand Vizier funny bone. Mwaahahahahaa!


Posted by Drew458   United States  on 08/09/2015 at 10:08 AM   
Filed Under: • Fine-DiningHumor •  
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calendar   Thursday - July 16, 2015

starvin marvin

Darn it, I’m all alone here. I gotta make my own sammich!

Or maybe Thai take-out? Pork Pad Thai lunch special? Chicken Pad Pik extra hot!


Posted by Drew458   United States  on 07/16/2015 at 10:16 AM   
Filed Under: • Fine-Dining •  
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calendar   Saturday - July 04, 2015

plain old beer at 4 times the price

We like to try a specialty beer now and again. Sometimes what we find is a winner, or a wonderment. Sometimes it’s a let down. Today it was just a waste of money.

I’ve always heard about kolsch, the light ale from Cologne. Everybody drinks it ice cold from these tiny little glasses. Glug glug, get another bitty glass. A gentle and balanced brew, with a delicate fruity taste and a gentle hops head.

So we got a 4 pack of Reissdorf Kolsch. $12. $3 a bottle, and the bottles are that cheap undersized German 330cc (11oz) hey-ya-owe-me-a-swallow size.

But was it worth it? It Kolsch ale the legendary drink they say it is?

It sure is. In a way. They’ve managed to take an expensive European top-brewed ale, and make it taste just like a typical taste-free high profit margin American lager. In other words, it tastes like Michelob Light, maybe with a quick twist of orange added. So it’s legendary. Legendary Fail.

So we’d rate it a Pass. As in, Pass On This, and go find something else.

Sam Adam’s Rebel Rider IPA - now that’s something else!


Posted by Drew458   United States  on 07/04/2015 at 09:09 PM   
Filed Under: • Fine-Dining •  
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calendar   Tuesday - May 12, 2015

pesky browser issues

I just lost a whole post. Not sure how, but I guess I hit the wrong key, and suddenly, poof.

Beats me. And then when I published this little post, it too went off into the ether. I don’t get it. So I did a PC scan, did a reboot, cleared the caches and reloaded Firefox. At least this time I was smart enough to copy the whole post to the clipboard. So haha on you, evil Windows gremlin.

The gist of it was, the alternate domain name of this blog has been renewed. So you can get here using as well as Or you can make a bookmark, which is even easier.

And now it’s lunchtime. In the lost post I wrote a taste tempting paragraph about the yummy dish of burritos I just made. I’m too hungry to write that all again, but try some enchilada cooking sauce and some Rotel diced tomatoes and chilis on yours next time. It really makes a nice difference.


Posted by Drew458   United States  on 05/12/2015 at 02:10 PM   
Filed Under: • Blog StuffFine-Dining •  
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calendar   Monday - March 30, 2015

Your Morning Bit Of Strange Internet, Food Edition

Diet Rice!

Oh boy, cut calories! Add a teaspoon of coconut oil to the water for every half cup of rice you boil. When it’s cooked, cool it overnight in the fridge, then reheat. It’s not magic, it’s Science In Action! and the chemistry involved can cut starch calories by 60%. No kidding.

Rice contains two types of starch: digestible and indigestible. The small intestine can’t break down the latter, which means the body can’t absorb the carbohydrates and sugars that come from it.

To convert digestible starch to indigestible, the researchers added two key steps to the process of cooking rice. First they put a teaspoon of coconut oil into boiling water before adding a half a cup of rice. The oil, the researchers explain, enters the starch granules in the rice, changing their structure to be resistant to the enzymes that would normally break down the starch during digestion.

Secondly, after the rice was done cooking, the researchers refrigerated it for 12 hours. This part is essential, the scientists say, because the cooling process expels the digestible part of the starch; once outside the rice granules, the molecules form strong bonds, turning them into indigestible starch. The amount of indigestible starch didn’t change when the rice was later reheated.

Shoppers Beware!!

Don’t Buy Breast Milk Off The Internet

Seriously? That’s even a thing?? yurk.


Posted by Drew458   United States  on 03/30/2015 at 08:08 AM   
Filed Under: • Fine-DiningHumor •  
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Once Again, The One And Only Post
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On: 07/28/23 10:37

The Brownshirts: Partie Deux; These aare the Muscle We've Been Waiting For
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The Brownshirts: Partie Deux; These aare the Muscle We’ve Been Waiting For
On: 03/14/23 11:20

Vietnam Homecoming
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On: 03/20/21 07:00

meaningless marching orders for a thousand travellers ... strife ahead ..
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Tracked at Casual Blog
On: 07/17/17 04:28

a small explanation
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Tracked at yerba mate gourd
Find here top quality how to prepare yerba mate without a gourd that's available in addition at the best price. Get it now!
On: 07/09/17 03:07



Not that very many people ever read this far down, but this blog was the creation of Allan Kelly and his friend Vilmar. Vilmar moved on to his own blog some time ago, and Allan ran this place alone until his sudden and unexpected death partway through 2006. We all miss him. A lot. Even though he is gone this site will always still be more than a little bit his. We who are left to carry on the BMEWS tradition owe him a great debt of gratitude, and we hope to be able to pay that back by following his last advice to us all:
  1. Keep a firm grasp of Right and Wrong
  2. Stay involved with government on every level and don't let those bastards get away with a thing
  3. Use every legal means to defend yourself in the event of real internal trouble, and, most importantly:
  4. Keep talking to each other, whether here or elsewhere
It's been a long strange trip without you Skipper, but thanks for pointing us in the right direction and giving us a swift kick in the behind to get us going. Keep lookin' down on us, will ya? Thanks.


Copyright © 2004-2015 Domain Owner

GNU Terry Pratchett

Oh, and here's some kind of visitor flag counter thingy. Hey, all the cool blogs have one, so I should too. The Visitors Online thingy up at the top doesn't count anything, but it looks neat. It had better, since I paid actual money for it.
free counters