Red Mosquito

Ello Sailor wrote:

spike wrote:Man does multigrain bread suck in a toasted sandwich.

Not a dealbreaker IMO. I had a toasted Reuben on multigrain the other day and it blew my mind hole.

Reubens should be on rye bread.

spike wrote:

Ello Sailor wrote:

spike wrote:Man does multigrain bread suck in a toasted sandwich.

Not a dealbreaker IMO. I had a toasted Reuben on multigrain the other day and it blew my mind hole.

Reubens should be on rye bread.

I would accept pumpernickel.

wease wrote:

spike wrote:

Ello Sailor wrote:

spike wrote:Man does multigrain bread suck in a toasted sandwich.

Not a dealbreaker IMO. I had a toasted Reuben on multigrain the other day and it blew my mind hole.

Reubens should be on rye bread.

I would accept pumpernickel.

You would.

spike wrote:

wease wrote:

spike wrote:

Ello Sailor wrote:

spike wrote:Man does multigrain bread suck in a toasted sandwich.

Not a dealbreaker IMO. I had a toasted Reuben on multigrain the other day and it blew my mind hole.

Reubens should be on rye bread.

I would accept pumpernickel.

You would.

Why wouldn’t you? It’s made from rye.

How do you know when you’re eating a good pizza?

When you take a bite and you can taste the pig.

I was just looking for recipes for easy oat breakfast bars, and I found this one video with a bunch of no-bake options. But then the guy used vanilla extract and I knew to immediately disregard anything he was saying. Uncooked vanilla extract just ruins anything for me. If you don't bake the alcohol harshness off it, it takes over the whole taste for me and ruins it

I recently have been using a lot of Red Pepper seasoning and love it. On stir fry, on spaghetti, on eggs. Etc. Thank you for your attention to this matter.

I bought a huge jar of spicy kimchi at a farmer’s market. Tell me what to do with kimchi

Add it to fried rice or ramen/soup broths.

Some maniacs like to add it to burgers/tacos as a sort of fusion dish.

Koreans eat it with pretty much anything on the side, so you can't really go wrong.

That all sounds good to me. I think I’m gonna try it with some fried eggs tomorrow morning.

Hummus is not something you can skimp on. You have to pay the big bucks to get good hummus.

I make my own because I don't like any of the brands here

After years of being a smooth peanut butter guy, I think I’m back on team crunchy. Life is full of surprises.

Both are valid. If you toast Vogel's (the best bread here) you don't really need any additional texture. Smooth is great in that case. Any other bread and I'm gonna crunch.

Christ, thought you were talking about eating naked toast like a psycho for a sec.

spike wrote: Mon June 15, 2026 12:42 am Christ, thought you were talking about eating naked toast like a psycho for a sec.

You should try to track down some Vogel's, bro.

I hate when restaurant menus say Lobstah Rolls..

Seen similar things on menus, never seen that exact example, but I felt my blood heat up a few degrees just reading it

We’re on vacation and eating out a bunch. I cannot do restaurant food this frequently anymore and feel like crap.

We have one more reservation tomorrow night and I kinda want to cancel and just have something light.

Had to make a meal for a large number of people last weekend with very short notice. Did a pesto with spicy sausage. I love making pesto but this needed to be quick and in a large quantity, so we picked up some of this at Walmart. May be the best store bought pesto I've had.