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BuckyB93 Offline
#51 Posted: Mon, May 31 2021, 12:38 AM EST
Joined: 07-16-2004
Posts: 14,161
Gene363 wrote:
Does anyone else like caperberries? They come from the same bush as capers, un-opened flower buds, caperberries are the fruit of the same plant. Shaped a little like a green olive, but they have a mild pepper-like flavor.


Mmmm... capers. Chicken Piccata is one of my fav dishes, add extra capers please.
izonfire Offline
#52 Posted: Mon, May 31 2021, 2:37 AM EST
Joined: 12-09-2013
Posts: 8,644
Considering your obsession with having a lame discussion about vegetables,
It’s clear you all have TDS...
BuckyB93 Offline
#53 Posted: Mon, May 31 2021, 5:04 AM EST
Joined: 07-16-2004
Posts: 14,161
Is this the new 500?

The morning light breaks
Where did the time go?
Prolly should sleep some
But I can't make a poem so whateva.

T-dub has a belly button.
izonfire Offline
#54 Posted: Mon, May 31 2021, 5:07 AM EST
Joined: 12-09-2013
Posts: 8,644
TW has a button
But it’s not in his belly
And he wants you to touch it...
BuckyB93 Offline
#55 Posted: Mon, May 31 2021, 5:50 AM EST
Joined: 07-16-2004
Posts: 14,161
No way man, not happenin'
MACS Offline
#56 Posted: Mon, May 31 2021, 8:16 AM EST
Joined: 02-26-2004
Posts: 79,741
I'm still stinging from Frank calling me an idiot... Sad

Pass the mushrooms, please!
bgz Offline
#57 Posted: Mon, May 31 2021, 8:26 AM EST
Joined: 07-29-2014
Posts: 13,023
I can call you an idiot.... might not have the same weight as frank... but it might make you sing a little.... no guarantees on the tune though... pretty sure you'll still suck.
8trackdisco Offline
#58 Posted: Mon, May 31 2021, 9:38 AM EST
Joined: 11-06-2004
Posts: 60,062
opelmanta1900 wrote:
Asparagus sucks... so do green beans... okra can die a tortuous death in the bowels of hades...

Long live onions! Viva le bell pepper! God save the tomatoes!


Asparagus: an occasional treat for my dog. I eat it and relieve myself in her pee area for her sniffing.

Green Beans: Butter, salt and pepper; yum.

Okra: Never had it. Haven't seen much of her since she quit her talk show.

Onions: Yes.

Bell Pepper: Meh, ok.

Tomatoes: Great on sandwiches.


How do we feel about olives?
Smooth light Offline
#59 Posted: Mon, May 31 2021, 10:34 AM EST
Joined: 06-26-2020
Posts: 3,598
Black one's go with anything...
big Green one's...2 in my Gin.
Stuff one's are just OK.


Pop had a garden in South Jersey, the peas and the green beans tasted like sand, all the other ones were great, especially tomatoes 🍅 and eggplant 🍆.
Gene363 Offline
#60 Posted: Mon, May 31 2021, 11:00 AM EST
Joined: 01-24-2003
Posts: 30,796
8trackdisco wrote:

...How do we feel about olives?


Olives, green or black are fantastic! Brine cured and oil cured too. I love green olives and onion pizza.

Green olives stuffed with jalapeño pepper yum! Not too fond of the garlic stuffed olives. Nothing wrong with garlic, but too much is too much.
opelmanta1900 Offline
#61 Posted: Mon, May 31 2021, 11:51 AM EST
Joined: 01-10-2012
Posts: 13,954
Not an olive guy... but I just don't do pickled stuff (or whatever it is they do to preserve olives)... not in my wheelhouse...

Do you olive olives? You pickle pickles, but oliving something doesn't sound right...

well technically I guess you pickle cucumbers and then they become pickles...

what are olives before you olive them? Grapes?
opelmanta1900 Offline
#62 Posted: Mon, May 31 2021, 11:52 AM EST
Joined: 01-10-2012
Posts: 13,954
... and I haven't even smoked pot yet today... That's just how thoughts come out of my brain...
RayR Offline
#63 Posted: Mon, May 31 2021, 12:51 PM EST
Joined: 07-20-2020
Posts: 8,881
I like everything vegetables and fruit and I like fungus food (mushrooms), so screw you Frank.
Never had Okra though.
delta1 Offline
#64 Posted: Mon, May 31 2021, 12:59 PM EST
Joined: 11-23-2011
Posts: 28,772
I like veggies, even bittermelon...especially cooked with diced chicken or small pork strips and black bean sauce...


alas, Opel...your good-natured attempt to inject some levity and brotherhood has run over a few speed bumps...

just the nature of this community to bicker...
Whistlebritches Offline
#65 Posted: Mon, May 31 2021, 1:22 PM EST
Joined: 04-23-2006
Posts: 22,128
delta1 wrote:
I like veggies, even bittermelon...especially cooked with diced chicken or small pork strips and black bean sauce...




Annie makes some bittermelon with pork that is absolutely delicious,not sure of the sauce but it is somewhat vinegary
RMAN4443 Offline
#66 Posted: Mon, May 31 2021, 1:26 PM EST
Joined: 09-29-2016
Posts: 7,683
MACS wrote:
I agree with you on Okra. I like asparagus and green beans.

Bell peppers are great... if they're not green.



If I was a Superhero,my superpower would be my ability to make my Pizz smell like asparagusd'oh!
MACS Offline
#67 Posted: Mon, May 31 2021, 1:30 PM EST
Joined: 02-26-2004
Posts: 79,741
I like black olives on pizza... I like green olives right outa the jar. Stuffed with feta cheese? Fuhgedaboudit!
Gene363 Offline
#68 Posted: Mon, May 31 2021, 1:30 PM EST
Joined: 01-24-2003
Posts: 30,796
opelmanta1900 wrote:
Not an olive guy... but I just don't do pickled stuff (or whatever it is they do to preserve olives)... not in my wheelhouse...

Do you olive olives? You pickle pickles, but oliving something doesn't sound right...

well technically I guess you pickle cucumbers and then they become pickles...

what are olives before you olive them? Grapes?



Olives are olives, they must be cured before consumption, raw olives taste terrible.

Quote:
Olives picked off the tree contain a very bitter compound called oleuropein. Harvested olives must be “cured” to remove the bitterness in order to make them palatable. The most common curing processes use brine, dry salt, water, or lye treatments. During these curing processes the water-soluble oleuropein compound is leached out of the olive flesh.

The flavor and texture of each style of olive depends partly on the curing process used. Lye-curing is the most rapid and efficient process for de-bittering, but many people think that lye-cured olives are less flavorful than other styles of olives. Brined olives undergo a natural fermentation not unlike that used for traditional dill pickles and sauerkraut. Acids produced in the fermentation process by lactic acid bacteria that are naturally present on the fruit give these olives a distinctive flavor and aroma. Brined olives tend to be saltier than lye-cured olives. Water curing does not change the flavor of the olives as much as other curing methods.
Sunoverbeach Offline
#69 Posted: Mon, May 31 2021, 2:15 PM EST
Joined: 08-11-2017
Posts: 14,647
I think cukes are the only thing that changes names when pickled. Off the top of my head. I haven't checked the all knowing Google

Another vote for the anti-fungus movement. Taste and texture is just all repulsive IMO
opelmanta1900 Offline
#70 Posted: Mon, May 31 2021, 2:17 PM EST
Joined: 01-10-2012
Posts: 13,954
Used to work with a wonderful young lady who was chief microbiologist for a mushroom farming facility... she wouldn't eat mushrooms...
RMAN4443 Offline
#71 Posted: Mon, May 31 2021, 2:23 PM EST
Joined: 09-29-2016
Posts: 7,683
Sunoverbeach wrote:
I think cukes are the only thing that changes names when pickled. Off the top of my head. I haven't checked the all knowing Google

Another vote for the anti-fungus movement. Taste and texture is just all repulsive IMO



Nope, Jalapenos change names when pickled....they become Pickled Jalapenos Anxious
Sunoverbeach Offline
#72 Posted: Mon, May 31 2021, 2:34 PM EST
Joined: 08-11-2017
Posts: 14,647
Added qualifier does not a name change make. Whether I'm a young and athletic SOB, or a fat and lazy SOB, or even on occasion a pickled SOB, I'm still an SOB Beer
Speyside Offline
#73 Posted: Mon, May 31 2021, 2:42 PM EST
Joined: 03-16-2015
Posts: 13,106
Were you the Peyote tester?
izonfire Offline
#74 Posted: Mon, May 31 2021, 2:42 PM EST
Joined: 12-09-2013
Posts: 8,644
delta1 wrote:
I like veggies, even bittermelon...especially cooked with diced chicken or small pork strips and black bean sauce...


alas, Opel...your good-natured attempt to inject some levity and brotherhood has run over a few speed bumps...

just the nature of this community to bicker...

Oh, shut the hell up Delta!!!!!
izonfire Offline
#75 Posted: Mon, May 31 2021, 2:44 PM EST
Joined: 12-09-2013
Posts: 8,644
I’m sorry 😢

Toast to you a little bit later...
frankj1 Offline
#76 Posted: Mon, May 31 2021, 3:07 PM EST
Joined: 02-08-2007
Posts: 44,211
Sunoverbeach wrote:
I think cukes are the only thing that changes names when pickled. Off the top of my head. I haven't checked the all knowing Google

Another vote for the anti-fungus movement. Taste and texture is just all repulsive IMO

is sauerkraut pickled or fermented cabbage?
Are pickled and fermented the same category?
Sunoverbeach Offline
#77 Posted: Mon, May 31 2021, 3:12 PM EST
Joined: 08-11-2017
Posts: 14,647
Google says fermented. Also pickled is soaked in an acidic liquid and fermented is a reaction between sugars in a food and naturally occurring bacteria
BuckyB93 Offline
#78 Posted: Mon, May 31 2021, 3:21 PM EST
Joined: 07-16-2004
Posts: 14,161
I thought sauerkraut was just a pissed off German dude.
BuckyB93 Offline
#79 Posted: Mon, May 31 2021, 3:21 PM EST
Joined: 07-16-2004
Posts: 14,161
Seven dee NINE!
Speyside Offline
#80 Posted: Mon, May 31 2021, 3:46 PM EST
Joined: 03-16-2015
Posts: 13,106
Frank, both are products of anaerobic fermentation. Both use a brine solution that has been boiled and then cooled.
RMAN4443 Offline
#81 Posted: Mon, May 31 2021, 4:02 PM EST
Joined: 09-29-2016
Posts: 7,683
I've been pickled several(or more times)...I don't think I've ever been "fermented"....I haver had fermented air leave my
lower body cavity on occasion.....I believe Whistlebritches suffers from the same problem from time to timed'oh!
Whistlebritches Offline
#82 Posted: Mon, May 31 2021, 4:17 PM EST
Joined: 04-23-2006
Posts: 22,128
RMAN4443 wrote:
I've been pickled several(or more times)...I don't think I've ever been "fermented"....I haver had fermented air leave my
lower body cavity on occasion.....I believe Whistlebritches suffers from the same problem from time to timed'oh!



Oh I have been fermented,when I was younger and dumber.Now fermented air.........my wife says I am a virtual factory
Smooth light Offline
#83 Posted: Mon, May 31 2021, 10:37 PM EST
Joined: 06-26-2020
Posts: 3,598
WHO cut the cheese?🧀
RayR Offline
#84 Posted: Mon, May 31 2021, 10:56 PM EST
Joined: 07-20-2020
Posts: 8,881
MACS wrote:
I like black olives on pizza... I like green olives right outa the jar. Stuffed with feta cheese? Fuhgedaboudit!


I like those big fat pitted green olives, I stuff them with a piece of fresh raw garlic, a piece of fresh medium-hot pepper like Cayenne, Serrano, or Mirasol, and a piece of sharp provolone cheese. Awesome!.
Speyside Offline
#85 Posted: Tue, Jun 1 2021, 9:12 AM EST
Joined: 03-16-2015
Posts: 13,106
There are many great olives that rarely if ever are available to buy. They are worth the effort to find.
izonfire Offline
#86 Posted: Tue, Jun 1 2021, 9:41 AM EST
Joined: 12-09-2013
Posts: 8,644
Gene363 wrote:
..........................
Green olives stuffed with jalapeño pepper yum! ..............

Just opened a jar of Mezzetta green olives stuffed with jalapeño pepper.
Delicious!
Krazeehorse Offline
#87 Posted: Tue, Jun 1 2021, 9:55 AM EST
Joined: 04-09-2010
Posts: 1,958
Gene363 wrote:
Olives, green or black are fantastic! Brine cured and oil cured too. I love green olives and onion pizza.

Green olives stuffed with jalapeño pepper yum! Not too fond of the garlic stuffed olives. Nothing wrong with garlic, but too much is too much.



I like green olives stuffed with both jalapeno and garlic (Tassos is the brand in my fridge now). I also like green olives on pizza.
8trackdisco Offline
#88 Posted: Wed, Jun 2 2021, 9:03 PM EST
Joined: 11-06-2004
Posts: 60,062
Black olives on pizza.

Green olives stuffed with either bleu or feta cheese in a beverage.
Smooth light Offline
#89 Posted: Wed, Jun 2 2021, 10:04 PM EST
Joined: 06-26-2020
Posts: 3,598
Olives are good with gin, after they soak up the gin.

Pizza and fish too.

Nine
MACS Offline
#90 Posted: Thu, Jun 3 2021, 7:20 AM EST
Joined: 02-26-2004
Posts: 79,741
Well, Frank... it seems Tank agrees with you. The dog that likes apples, oranges, bananas, sour mango, rice, broccoli, carrots... took a mushroom from me, promptly spit it out, looked at it and then looked at me like... wtf was that?
bgz Offline
#91 Posted: Thu, Jun 3 2021, 7:58 AM EST
Joined: 07-29-2014
Posts: 13,023
Put some steak on those mushrooms, he'll eat em.
Gene363 Offline
#92 Posted: Thu, Jun 3 2021, 8:23 AM EST
Joined: 01-24-2003
Posts: 30,796
MACS wrote:
Well, Frank... it seems Tank agrees with you. The dog that likes apples, oranges, bananas, sour mango, rice, broccoli, carrots... took a mushroom from me, promptly spit it out, looked at it and then looked at me like... wtf was that?


Good boy Tank! It's a sign, fungus is not food.
delta1 Offline
#93 Posted: Thu, Jun 3 2021, 5:43 PM EST
Joined: 11-23-2011
Posts: 28,772

izonfire wrote:
Oh, shut the hell up Delta!!!!!



izonfire wrote:
I’m sorry 😢

Toast to you a little bit later...



make up your mind, Broskie!!! you're givin me whiplash.....









































apologies...
delta1 Offline
#94 Posted: Thu, Jun 3 2021, 5:47 PM EST
Joined: 11-23-2011
Posts: 28,772
which mushroooms are toxic...poisonous?


got an idea...
MACS Offline
#95 Posted: Thu, Jun 3 2021, 8:51 PM EST
Joined: 02-26-2004
Posts: 79,741
You gonna feed em to Tony?

Cuz that’s not nice.
bgz Offline
#96 Posted: Thu, Jun 3 2021, 9:31 PM EST
Joined: 07-29-2014
Posts: 13,023
Why you hate tony?
Whistlebritches Offline
#97 Posted: Thu, Jun 3 2021, 9:44 PM EST
Joined: 04-23-2006
Posts: 22,128
MACS wrote:
You gonna feed em to Tony?

Cuz that’s not nice.



I would..........but only in small portions,I don't want him dead
Speyside Offline
#98 Posted: Fri, Jun 4 2021, 11:04 AM EST
Joined: 03-16-2015
Posts: 13,106
Medium rare ribeye with sauteed mushrooms and onions, now we're talking.

Of course the mushrooms need to come from some primo chit.
Smooth light Offline
#99 Posted: Fri, Jun 4 2021, 12:29 PM EST
Joined: 06-26-2020
Posts: 3,598
Peppers/onions, don't drag a good ribeye threw sh*ts after birth.

Nine
clintCigar Offline
#100 Posted: Fri, Jun 4 2021, 12:42 PM EST
Joined: 05-14-2019
Posts: 4,682
Well aged rare or medium rare ribeye or filet, badass smoked ribs and brisket, AUTHENTIC jambalaya and proper boiled crawfish. All my favs and I got my PHD in all those. BigGrin
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