For example for me, it's something like cheese (good quality block cheese), tomato, salt, pepper, some Italian herbs and spices pickles.

Hey?

I have some garbanzo beans/chickpeas and never cooked with them before. What is a good thing to make with them, I dont have much right now but will go to the store later tonight so pretty much whatever is the best use.

I saw a roasted cauliflower tomatoes and chickpea sheet pan idea and I’m leaning towards that.

plese

Since @FrozenXorg posted a cocktail recipe lately I'm stealing his shtick and doing it better. I'll be posting weekly cocktail recipes that yall should be going out to try every friday and/or saturday night . You should unironically screenshot the recipe and give it to a bartender to make (and if they ask you what to sub with, theyre dogshit and you need a new bar to visit). I'm going to begin with a cocktail I lifted straight from the best cigar lounge I've ever been to (and I really want to go back so bad) and its the lounges take on a Vieux Carre... The Count of Montecristo .

Get a mixing glass and throw in:

.75oz of Remy Martin 1738 Cognac (sub the Remy Martin VSOP if they don't have 1738)

.75oz of Woodford Reserve Rye

.5oz of Sweet Vermouth (Carpano Antica formula or Punt e Mes recommended)

1 barspoon of Grand Marnier

1 dash of Peyschauds bitters

1 dash of Angostura bitters that have been infused with black tea leaves (or just use regular ango bitters).

Once thats all in the glass, add a ton of ice and stir until chilled. Strain it out into a rocks glass with a rock in the center and garnish with a dehydrated orange wheel and a proper maraschino cherry. If neither then use an orange twist.

Since @FrozenXorg started off with a basic Old Fashioned I figured a higher end Vieux Carre would be a good start for something similar but classier. Lain is excused from trying this out as he has to report back on a specific bar Ive sent his butt to, he will learn the way of bitterschads.

Home bar chads will get the cheaper version at:

.75oz Courvoisier VS or VSOP

.75oz Rittenhouse Rye

.5oz Carpano Antica or Punt e Mes (cant go cheap here tbh)

1 barspoon of dry curacao

1 dash of Jerry Thomas' Own Bitters

1 dash Peyschauds bitters

Apparently biltong is a type of dry-aged beef from South Africa (@kaamrev reference). Looks very nice and reminds me of different dried/smoked stuff I see in the outdoor markets, which taste really good. The recipe this guy lays out is super simple as it is literally just covering your meat with spices and letting it dry for 5 days. I've never done drying but I do know how to smoke, so since it's close to summer and the climate in my house is going to be similar to what he described as required, I think I'm gonna try make this, probably sometime in June.

Avocados testing positive for cocaine 🥑 pic.twitter.com/0O0LcbrU2v

— Creepy.org (@creepydotorg) March 3, 2024

Taken at my grocery store obviously