Well, she still sends me the obituary notices of famous people! Not that she knows me, I have a subscription to her service.
They’re salt preserved, they last indefinitely. It’s like tossing away the partial olive jar or pepper shakers at the end of the night. Granted, a little more stinky.
'Coulda just wrapped the leftover anchovies in pizza dough for the crew, like the yeast rolls upthread.
Like I said, the open can would be kept a day or two then tossed. I dunno if you’re suggestion of offering it to the crew occurred to him, but we could take home a medium pizza with whatever we desired on it as a perq. I never say anyone putting anchovies on theirs.
If I worked at that pizza place, I would tell that customer they will get a discount on their next anchovy pizza as long as they came back for it within a week.
I got a full refund on the pizza, PLUS a voucher for another pizza of like price. I don’t remember if the employee was fired or not.
I agree I hope she’s doing fine and I agree she hasn’t been here in actual ages. But not 25 years - that’s gotta be Discourse board transition software vomit 
. I started posting here 25 years ago and Eve was around at least intermittently long after.
Here she was poking her head back again in 2012-2013 with a typically entertaining thread.
Weird. Discourse claims her last post was December 5, 2000 and I believed it. Still, 12 years is a while
Like those “horrible song” threads where, invariably, 75% of the suggestions are already on my Spotify Favorite Songs playlist (love me some Air Supply!), this thread lists a good chunk of my diet. Some of us were born to be base level, I guess. And that’s completely fine with me.
Diet Coke
Jif Creamy Peanut Butter
Cocoa Pebbles
Cap’n Crunch
Canned chili
Kraft American Singles
Whole milk (don’t really know if it qualifies, but I do drink a gallon of the stuff every 2 days. I love my milk, what can I say?)
Oscar Meyer hot dogs
(Earl Campbell’s are good, too.)
On The Border Monterey Jack queso. OMG, it’s so good!
My typical dinner is Midwest American Standard: Meat, potato, one green, and a salad. Inna says I’m the easiest man to cook for, lol.
… restaurant division…
McDonald’s
Chili’s
TJ Applebee’s
(In fact, most bar and grill places are just fine by me. 54th Street is another fave.)
Popeye’s (I make better fried chicken, but it does take a while and sometimes I don’t want to wait.)
Arby’s
Taco Palenque (the best tacos in San Antonio, hands down).
Raising Canes (and Zaxby’s)
… I can go on and on, but y’all get the idea.
Poutine.
Tacos de lengua (cow tongue).
McDonalds’ filet-o-fish sandwich.
I like all kinds of salsa, but Pace chunky picante was a staple of my childhood that cannot be replaced.
What do you mean by “home made maple syrup”?
In a perfect world you’re tapping your own trees and boiling down the sap 40:1 to get that golden perfection.
But when I lived out in Salt Lake City my girlfriend at the time offered to make me pancakes with home made maple syrup, and “making maple syrup” meant mixing up corn syrup with maple flavoring and some maple sugar.
My contribution to this thread – I love wines made from native American Labrusca grapes. I like European vinifera grape wine, too, but I grew up on Concord grapes, and something like Widmer’s Lake Niagara wine (made from the related Niagara grapes) brought back old memories. I’ve also had many other varietal wines, including Diamond and Concord. My wife can’t stand them. I’m not fond of excessively sweet ones (although she things Widmer’s is too sweet), but you CAN make Labrusca wines that don’t taste sweet. Bully Hill wines has a whole line of these.
Unfortunately, anymore you have to go to New York State to buy these. Widmer’s has disappeared from New England shelves, and you can only get a couple of Bully Hill wines out of the huge variety they have if you’re buying in the Boston area.
AND the can fits perfectly in a car cupholder. A great road trip snack!
Dude - Qadgop has his own maple trees. He’s posted threads on making syrup from them. When he says “homemade,” he means it!
Shank is the cheapest of the bunch in my experience. I can still find it on sale for $3.99 a pound (looking now, I see two grocers near me advertising it at that price.) It’s my default cut these days for stews.
Golden, hell. That’s a weak sister compared to the more mapley grades. The syrup I make from my trees is at least amber if not dark to very dark. Full of deep maple flavor. I’ve still got over a half gallon left from last year’s tappings, and I plan to add 9 more local trees to my production this coming season. I wouldn’t be caught dead addling my product with corn syrup. My syrup contains only maple sap reduced via reverse osmosis machinery and then boiling to a brix of ~68.5.
I am the one who taps!
I never saw any posts where he mentioned this.
Mea culpa, but understandable.
A matter of taste. I prefer the darker, more flavorful grades myself, but “golden” sounds better.
My congratulations on mastering the art. Wish I had the wherewithal to pursue it.