My Friend swears, that Butter is his secret to make anything he bakes taste nicer.
I definately believe it and am confident the choice isn’t entirely yours.
I’ll have you know, lieu, that I just about choked on my coffee. Bawahaha!
I think there’s several ingredients that govern the chewiness of baked goods. I know with flatbread (which I make with just flour, salt, & liquid), the type of liquid I use greatly varies the tenderness/chewiness. If I use water, it cooks up fairly sturdy. If I use buttermilk or yogurt or sour cream, or add oil to the mix, it becomes more tender and pliable. I haven’t seen the Good Eats episode linked to above, but I bet that would break down all the various components and their effects on the cookie pretty well.
I think butter, in general, just makes everything taste nicer.
Hey pulykamell, I just received two more cases of the Rochefort 10 since I was going through it and the supplier warned his stock was low. Have you ever made beer bread with any Trappist ales? I gotta think that spread with creamy salted butter would be a welcome addition to most any meal.
Actually it is because there are a few males that I have had to say “No” to in my past.
God bless you and them always!!!
Holly
P.S. The last guy was actually a married man too. I most definitely will not be anyone’s girlfriend on the side. :rolleyes: :rolleyes: :rolleyes:
Brothers don’t count.
On the side? Of course not. I’m thinking anybody that gives you a try is gonna have to go doggie style.
Don’t forget the paper bag!
To hold the bottle of wine. What?
I don’t have any brothers to begin with and only a person with experience would know anything about doggie style. 
God bless you always!!!
Holly
Shit. I’ve logged a few hours. What do you need to know?
First off, where does the Bible go?
Well, there was this one chick who had one leg shorter than the other. That would have come in pretty handy as a shim. Got a cramp in my thigh.
It’s never occurred to me to try. I did make a nice beef carbonnade last night (with leftovers for tonight’s dinner) with some Monk’s Cafe Flemish Sour Ale, though. I usually use a dubbel for this, but I’ve been meaning to try it with a sour. Came out fantastic. I want to try it with a gueuze lambic next time. I swear, sometimes I feel somebody is looking over my shoulder to see what I’m drinking or eating, and then making it popular and expensive. I saw my favorite, Hansenns Oude Gueuze, on sale for $18.99. It was $11.99 just three years ago. Granted, all beer has inched up quite a bit in price, but that seemed excessive. If lower-alcohol session brews like English Milds or Ordinary Bitters become popular, along with Peruvian chile peppers within the next two or three years, then I’m really going to start getting paranoid.
Found this on Twitter
James Otto’s Throbbing Cock@JamesOtto’sThrobbingCock
I wish Big James would lift that restraining order on that weird Holly chick, I’d like to mount that like a stump broke goat!
pulykamell, I just don’t understand beer as a food ingredient. Ingesting while flipping burgers on an outdoor grill, yes, but that’s basting my insides, not the food.
But I’m game for anything. Is there a cookbook you’d recommend for cooking with beer?
Nothing because I am not interested or a nosy person in the first place.
First of all, there isn’t a restraining order against me to lift. Second of all, if you are going to call me weird, what does that make a person who creates such a stupid Twitter ID to go by?
God bless you two and them and James always!!!
Holly
Weirder? I don’t know, go to Twitter and see if there’s some Throbbing Cock out there with your name on it!
^^^ No thanks. I don’t go online in search of things that are nothing but vulgar.
God bless you always!!! 
Holly
Does this nit-wit understand that she doesn’t have to respond to every throw away joke posted on the internet. Fuck’s sake.