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General < General First | Previous | Page:
americans what do u have to say for urself
MissLondon
Queen of Queens



MissLondon wrote:
BrainFilth wrote:
MissLondon wrote:
BrainFilth wrote:
you are the second one to make me miss Publix today 
my buddy is down in Bradenton taking a friend to an interview and had his first pub sub
Oh damn, his first? Now he’s going to move to FL! 
i love the Cubans...especially when heated.
What’s your favorite?
Honestly any sandwich I have is just gonna be loaded with pickles and malt vinegar - I could take anything else on it if there was enough of those.
I like pickles, but I never get them on burgers on sandwiches 
I like eating them cold & crunchy 
right out of the jar 
I’m also weird with the condiments because 
excluding a Cuban or BLT, the sandwich ALWAYS 
has vinegar and oil...no Mayo/mustard etc

I order burgers with tomato 
but remove it because I only
want the “essence of the tomato” lol
20
Posts: 27829
Date: 24-02-2021 02:55
MissLondon
Queen of Queens



MissLondon wrote:
hutsu wrote:
i just wanted to say that i glanced at this thread and saw "cubans", i was confused for a second but then realised you were talking about sandwiches and not cigars 
I want to respect a good cigar
but unlike Bill Clinton
 I forget and I fuck around 
inhale and die
20
Posts: 27829
Date: 24-02-2021 02:58
Private
World famous



Barbarella wrote:
MissLondon wrote:
BrainFilth wrote:
MissLondon wrote:
Oh damn, his first? Now he’s going to move to FL! 
i love the Cubans...especially when heated.
What’s your favorite?
Honestly any sandwich I have is just gonna be loaded with pickles and malt vinegar - I could take anything else on it if there was enough of those.
I like pickles, but I never get them on burgers on sandwiches 
I like eating them cold & crunchy 
right out of the jar 
I’m also weird with the condiments because 
excluding a Cuban or BLT, the sandwich ALWAYS 
has vinegar and oil...no Mayo/mustard etc

I order burgers with tomato 
but remove it because I only
want the “essence of the tomato” lol
I ferment my own pickles every summer, and when the cucumber crop goes bitter its so sad to go back to store bought vinegar pickles I get myself spoilt.
20
Posts: 8718
Date: 24-02-2021 02:59
MissLondon
Queen of Queens



MissLondon wrote:
hutsu wrote:
BrainFilth wrote:
hutsu wrote:
lmao that's nasty and therefore i love it
some like 'em bourbon-soaked
I reckon I could try 'em pickled lol
i instantly thought about a pickle jar filled with cigars. and why is there an egg in the cigar jar?
Now I’m thinking about pickled eggs 
20
Posts: 27829
Date: 24-02-2021 02:59
Private
World famous



Barbarella wrote:
MissLondon wrote:
hutsu wrote:
i just wanted to say that i glanced at this thread and saw "cubans", i was confused for a second but then realised you were talking about sandwiches and not cigars 
I want to respect a good cigar
but unlike Bill Clinton
 I forget and I fuck around 
inhale and die
fucking same

I've quit smoking cigs but I love the taste of tobacco a little too much
20
Posts: 8718
Date: 24-02-2021 03:00
MissLondon
Queen of Queens



MissLondon wrote:
BrainFilth wrote:
MissLondon wrote:
BrainFilth wrote:
Honestly any sandwich I have is just gonna be loaded with pickles and malt vinegar - I could take anything else on it if there was enough of those.
I like pickles, but I never get them on burgers on sandwiches 
I like eating them cold & crunchy 
right out of the jar 
I’m also weird with the condiments because 
excluding a Cuban or BLT, the sandwich ALWAYS 
has vinegar and oil...no Mayo/mustard etc

I order burgers with tomato 
but remove it because I only
want the “essence of the tomato” lol
I ferment my own pickles every summer, and when the cucumber crop goes bitter its so sad to go back to store bought vinegar pickles I get myself spoilt.
Seriously? I wish I could do that!
do you can things (speaking really southern now lol) too?
I pass the mason jars and sigh 
because I’m not trying to give
anyone in my family botulism 😂💀
20
Posts: 27829
Date: 24-02-2021 03:03
Private
World famous



Barbarella wrote:
MissLondon wrote:
BrainFilth wrote:
MissLondon wrote:
I like pickles, but I never get them on burgers on sandwiches 
I like eating them cold & crunchy 
right out of the jar 
I’m also weird with the condiments because 
excluding a Cuban or BLT, the sandwich ALWAYS 
has vinegar and oil...no Mayo/mustard etc

I order burgers with tomato 
but remove it because I only
want the “essence of the tomato” lol
I ferment my own pickles every summer, and when the cucumber crop goes bitter its so sad to go back to store bought vinegar pickles I get myself spoilt.
Seriously? I wish I could do that!
do you can things (speaking really southern now lol) too?
I pass the mason jars and sigh 
because I’m not trying to give
anyone in my family botulism 😂💀
Fermenting pickles is super easy once you get the hang of it - with fermentation there's no risk of botulism, if its bad you can tell cuz it molds lol.

and yeah, I do a ton of canning. 
as long as you follow the recipes you won't cause botulism - especially if you're only doing high-acid stuff like pickles and fruit. I never teach beginners pressure canning, not that its hard its just that the botulism risk scares people (rightfully so)
20
Posts: 8718
Date: 24-02-2021 03:07
MissLondon
Queen of Queens



MissLondon wrote:
BrainFilth wrote:
MissLondon wrote:
BrainFilth wrote:
I ferment my own pickles every summer, and when the cucumber crop goes bitter its so sad to go back to store bought vinegar pickles I get myself spoilt.
Seriously? I wish I could do that!
do you can things (speaking really southern now lol) too?
I pass the mason jars and sigh 
because I’m not trying to give
anyone in my family botulism 😂💀
Fermenting pickles is super easy once you get the hang of it - with fermentation there's no risk of botulism, if its bad you can tell cuz it molds lol.

and yeah, I do a ton of canning. 
as long as you follow the recipes you won't cause botulism - especially if you're only doing high-acid stuff like pickles and fruit. I never teach beginners pressure canning, not that its hard its just that the botulism risk scares people (rightfully so)
My neighbor makes pickled okra, odd but it’s good
and does the preserves/jams, various fruits
i LIVE for when she brings stuff over
20
Posts: 27829
Date: 24-02-2021 03:20
Private
World famous



Barbarella wrote:
MissLondon wrote:
BrainFilth wrote:
MissLondon wrote:
Seriously? I wish I could do that!
do you can things (speaking really southern now lol) too?
I pass the mason jars and sigh 
because I’m not trying to give
anyone in my family botulism 😂💀
Fermenting pickles is super easy once you get the hang of it - with fermentation there's no risk of botulism, if its bad you can tell cuz it molds lol.

and yeah, I do a ton of canning. 
as long as you follow the recipes you won't cause botulism - especially if you're only doing high-acid stuff like pickles and fruit. I never teach beginners pressure canning, not that its hard its just that the botulism risk scares people (rightfully so)
My neighbor makes pickled okra, odd but it’s good
and does the preserves/jams, various fruits
i LIVE for when she brings stuff over
I've had real good pickled okra, and real bad pickled okra 
I mostly make pickled green beans, or pickled hot peppers, because I use so many of them throughout the year
I do lots of tomato sauce and crushed tomatoes

i wanna start canning beans, because i hate having to soak my dry beans every week but canning them is so much work.
20
Posts: 8718
Date: 24-02-2021 03:22
JasmineValentine
National star



JasmineValentine wrote:
kruspersille wrote:
HMM???
www.tiktok.com/@manx.man/video/6928094128248982790
I never realized that there was anything weird about american chocolate. I'm used to it I guess
15
Posts: 783
Date: 24-02-2021 03:30
MissLondon
Queen of Queens



MissLondon wrote:
BrainFilth wrote:
MissLondon wrote:
BrainFilth wrote:
Fermenting pickles is super easy once you get the hang of it - with fermentation there's no risk of botulism, if its bad you can tell cuz it molds lol.

and yeah, I do a ton of canning. 
as long as you follow the recipes you won't cause botulism - especially if you're only doing high-acid stuff like pickles and fruit. I never teach beginners pressure canning, not that its hard its just that the botulism risk scares people (rightfully so)
My neighbor makes pickled okra, odd but it’s good
and does the preserves/jams, various fruits
i LIVE for when she brings stuff over
I've had real good pickled okra, and real bad pickled okra 
I mostly make pickled green beans, or pickled hot peppers, because I use so many of them throughout the year
I do lots of tomato sauce and crushed tomatoes

i wanna start canning beans, because i hate having to soak my dry beans every week but canning them is so much work.
Don’t get me started on pickled hot peppers 
especially the vinegar
those peppers are on every southern table lol

what about chow chow? 
I have a uncle who will basically put it on 
anything and everything 
20
Posts: 27829
Date: 24-02-2021 03:36
Private
World famous



Barbarella wrote:
MissLondon wrote:
BrainFilth wrote:
MissLondon wrote:
My neighbor makes pickled okra, odd but it’s good
and does the preserves/jams, various fruits
i LIVE for when she brings stuff over
I've had real good pickled okra, and real bad pickled okra 
I mostly make pickled green beans, or pickled hot peppers, because I use so many of them throughout the year
I do lots of tomato sauce and crushed tomatoes

i wanna start canning beans, because i hate having to soak my dry beans every week but canning them is so much work.
Don’t get me started on pickled hot peppers 
especially the vinegar
those peppers are on every southern table lol

what about chow chow? 
I have a uncle who will basically put it on 
anything and everything 
I never save enough green tomatoes to make it.
The idea is to do any pickling with green tomatoes right before frost, with whatever green tomatoes you picked before the plants die, but I never have enough. 
Though sometimes I get veg for canning from these big amish produce auctions (what a wild fucking experience) but most times the quantities are way too much for me to handle alone
20
Posts: 8718
Date: 24-02-2021 03:39
MissLondon
Queen of Queens



MissLondon wrote:
BrainFilth wrote:
MissLondon wrote:
BrainFilth wrote:
I've had real good pickled okra, and real bad pickled okra 
I mostly make pickled green beans, or pickled hot peppers, because I use so many of them throughout the year
I do lots of tomato sauce and crushed tomatoes

i wanna start canning beans, because i hate having to soak my dry beans every week but canning them is so much work.
Don’t get me started on pickled hot peppers 
especially the vinegar
those peppers are on every southern table lol

what about chow chow? 
I have a uncle who will basically put it on 
anything and everything 
I never save enough green tomatoes to make it.
The idea is to do any pickling with green tomatoes right before frost, with whatever green tomatoes you picked before the plants die, but I never have enough. 
Though sometimes I get veg for canning from these big amish produce auctions (what a wild fucking experience) but most times the quantities are way too much for me to handle alone
Speaking of, I’d love fried green tomatoes rn
i’ve never heard of that
details on Amish gone wild, please?
20
Posts: 27829
Date: 24-02-2021 03:45
Private
World famous



Barbarella wrote:
MissLondon wrote:
BrainFilth wrote:
MissLondon wrote:
Don’t get me started on pickled hot peppers 
especially the vinegar
those peppers are on every southern table lol

what about chow chow? 
I have a uncle who will basically put it on 
anything and everything 
I never save enough green tomatoes to make it.
The idea is to do any pickling with green tomatoes right before frost, with whatever green tomatoes you picked before the plants die, but I never have enough. 
Though sometimes I get veg for canning from these big amish produce auctions (what a wild fucking experience) but most times the quantities are way too much for me to handle alone
Speaking of, I’d love fried green tomatoes rn
i’ve never heard of that
details on Amish gone wild, please?
I give my green tomato slices a day soak in a vinegar and saltwater brine before I fry em.

the amish weren't really the weird part, more like the old timers running around in overalls with no shirts and no teeth, opening up ears of corn, taking bites out of them, and putting them back in the bushel, in the middle of a pandemic (needless to say - I did not buy the corn...)
those produce auctions, and the rural folk who come to shop at them play a huge role in getting fresh food into food deserts, some towns only have a dollar general and gas stations, and these folks will open produce stands and stock them by coming to the auctions.  It ain't actually even locally grown food, its stuff that comes off trucks, but the amish run the auction pavilion.
they have a concession stand where you can buy corn dogs.
It's quite honestly some of the most insane people-watching I've ever done.
20
Posts: 8718
Date: 24-02-2021 03:59
Private
World famous



Barbarella wrote:
like I straight up remember being at this auction and a this dude with a hank hill ass had his phone ring and his ringtone was literally dueling banjos
a total stereotype lol
20
Posts: 8718
Date: 24-02-2021 04:03
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