DocHolliday1964

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We just started playing Florida and Auburn every year in late 80s/early 90s

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INCORRECT.

We played UF every year from 1953-1967 and from 1971-2025.

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Don't drink from the jug

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That is the culprit in many many cases

Make a pot of pinto and/red beans seasoned to your liking. Enjoy them. Use leftovers to make refried beans the consistency you like. Profit.

If you insist on using the shite wallpaper paste from a can, there’s a secret formula for a thinning solution : combine oxidane with anhydrous Galus galus domesticus. Stir well and add to the aforementioned wallpaper paste.







Don’t over complicate things dude.

I do sometimes. I find it to be superior taste to commercial.

The oil you choose will change the taste. Olive oil vs a neutral oil for example. Lots of options.

Look into fernented mayonnaise. Game changer as far ss shelf life. YT has videos.

I would start with fresh and see if you like the taste better. I suggest you add a little paprika, mustard (prepared or powder), garlic powder and/or onion powder. All are great.

Went once since the reopening (years ago). Food/service not good. Place was a mere shade of its former self. Have not returned and shall not.

Bellue’s

[url=LINK ] [/url]

In a random restaurant in Windhoek, Namibia!

Found one of Rat’s posts in the archives. Thx Rat!

Alton Brown's Aged Eggnog [Original Recipe]

12 large eggs (pasteurized if you need peace of mind)
1 pound sugar
1 pint half-n-half
1 pint whole milk
1 pint heavy cream
1 cup Jamaican rum
1 cup cognac
1 cup bourbon
1 teaspoon freshly grated nutmeg (plus more for serving)
1/4 teaspoon kosher salt

Separate the eggs and store the whites for another purpose.

Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid “ribbon.”

Combine dairy, booze and salt in a second bowl or pitcher and then slowly beat into the egg mixture.

Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there’s nothing that says you couldn’t age it a year, but I’ve just never been able to wait that long. (And yes, you can also drink it right away.)

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How many jars of what size do I need to make 1 recipe worth?

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Full recipe (12 yolks) makes 3 x 750ml +/-.

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Where in BR can I buy brat that are better than those poor Johnsonville brand. Does Boar's Head make them?

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Iverstein Butchers makes some really good ones. If they have them fresh they’re outstanding.

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Southside produce

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Coursey?

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No.