Not till they’re gone. That’s the joke.
ETA: OK, I see now that a partially consumed beer is also sometimes called ‘dead soldier’. I’ve never heard that usage, it refers to empties.
Dead soldiers are beers that have been sitting out too long to consume. It makes perfect sense! When you find a beer bottle the next morning, you pour it out, right?
(Cue the folks who will inevitably show up and say that they never throw out stale beer.)
Not that unusual as Kraft used to make an olive cheese spread. I loved it when I was a kid.
My oddest favorite would be a spicy smoked sausage patty on a fluffy hot biscuit slathered with garlic jelly.
Mac and Cheese from KFC mixed with their mashed potato and gravy.
'Splain the part I bolded, please? I’ve never heard of this. (I’m familiar with onion jam.)
I like my oatmeal savory. Basically, any spice or veggie you’d eat with potatoes or rice, I love adding to my oatmeal. I start out with a veggie cube and a dash of white wine for the boiling water. After dumping in the oatmeal, I’ll add any or all of the following: Sriracha or Frank’s Red Hot sauce, curry paste, Laughing Cow Cheese, parmesan, mushrooms, onions, garlic, a veggie burger or an egg. Also, I would happily make a meal of things most people consider to be condiments or relish try items: olives stuffed with anything (especially anchovies,) pickled anything, baby corn, pepperoncini, anchovies, sardines, caviar.
nothing for me really thought i cannot stand anything remotely “creamy” or milky (melted cheese is as far as i go… sometimes white chowder but it has to be REALLY hot with NO chance of cooling or congealing). the sight of leftover milk from cereal (never mind) skeeves me to no end. eggs weird me out too but only if i think about it too much.
had a friend who would take a piece of bread and cover it with chocolate chips, put a cheese slice on top and then microwave it for a snack. ugh
Basically you take fresh* garlic puree, vinegar, sugar, and pectin and turn it into jelly. It’s very sweet and very garlicky. At first I thought I wouldn’t like the sweetness but I have to admit it’s a perfect foil for the spicy sausage. I got the recipe from The Good Stuff Cookbook which definitely lives up to its title. It’s jam packed with delicious concoctions.
*Did you know that if you use old garlic you can get a chemical reaction with the vinegar that turns the resulting jelly grass green? It was a little disturbing.
And as it turns out, I posted the recipe here some years ago.
The kids called that swamp water when my kids were growing up.
Thank you!!
Herring in wine sauce!!!