Bier Meister

I’m so happy I could dance

I am shocked. but, at this pace the niners will lose cmc too

i mentioned the bisque!

i am seeing rams fans crowing. no purdy, kittle, pearsal, jennings, bosa

believe it or not George isn't at home

sure, but it was a great out take. they were trolling her

Stews are typically made to break down proteins (often tougher cuts of meat). not so for seafood stews as it does not take a lot of time to cook seafood... less liquid, more "chunky," braising soups are more generalized and are really just extracting flavor from the ingredients.. more liquid, often thinner (not always- some chowders and potato soups), usually requires less time

While not my favorite, wonderful use of one:

similar.... didn't list chili/stews

i like chili, but i usually go for it for chili fries

the one i make is usually for thanksgiving (at mom's request).. listed in my thanksgiving threads. roasted apple/butternut squash I have a hard time having soup when it is warm out. we just started getting some rain, but it still feels like summer here. last year we started making soups/stews/chili on sundays for the week. we might be getting close to starting up again

long list... but here are my favorites: French Onion Tom Kha sizzling rice lobster or crab bisque cream of mushroom (mushroom bisque) butternut squash chicken tortilla gazpacho jambalaya/gumbo

an emulsion changes the chemical compound (you likely know this). i'll drink margaritas/daiquiris blended and rocks (no umbrella) on vacation and at home in the summer Stirring offers more control over dilution/chilling/integrity of flavors Edit: i also have whisky rocks for when i want zero dilution (chill with no extra water)

Shake cocktails containing citrus, cream, milk, or egg for better emulsification and aeration, creating a frothy texture. Stir cocktails made only with spirits and liqueurs, like Manhattans and Martinis, to maintain their clarity, keep the delicate flavors intact, and avoid over-dilution.

Male/female drinks is ambiguous and subjective. As I used to be an f&b purchaser, I used to try many beverages. i do not like the seltzers some pre-made cocktails are ok: margaritas, mules, mai tais, mojitos, etc i like many more wines than I don’t. in the summer and on tropical vacations I like many rum drinks. i like most types of bier. Do not love ipas nor pils (but if you line several up, I’ll probably like 25%) in high school I drank and made wine coolers in addition to beer and many shots of whatever. while like most alcohol, I do not drink much these days… need to drive for work and do not want to deal with duis

No Going down starring peefoam?!

I thought it was interesting... some background i was not aware of (youth).

Really liked both of them the hunt for red October was Mrs and i’s first “date”

bosa out for the year it doesn’t end

The rest of the world seeing blatant favoritism last year broke chiefs. they had a very good defense and qb, but weee below average overall.

“Needs ironing”

Popeyes= cfa . . . kfc

I am speaking more about the restaurants than consumers. general sales are down in Napa/sonoma compared to last year. trickle up economics

Even my michelin clients are price conscious with their prime, wagyu, kobe, etc. they still are trying to suppress their food costs

Some call it Amtrak…