Chef_Boyargee

Absolutely seconding making one’s own mayo. I do keep Duke’s mayo in the fridge for ease of use though. Busy with kindergartner/shift work/etc. Duke’s has a decent acidic zing that a lot of the other brands don’t have (imo)

Edit to add, some folks will even use pickle juice in lieu of their vinegar. Don’t be afraid to use different types of vinegar as well. I like to use apple cider vinegar or legit Spanish sherry vinegar when I’m feeling fancy.

I’ve used Blue Nile several times and had no issues at all. Looks like they have a bunch of Sapphires

Ima have to say The Neverhood and Skullmonkeys.

Definitely remasters though, no remakes.

Aqua and Toy Box. Dog bless the early 2000’s

Iirc, we introduced a strider-style bike around that age. Even ride-on toys can fill that role as we in the northern hemisphere move into the colder months.

If you need to grate softer cheeses (mozzarella/colby jack/etc.), popping them into the freezer for 15-30 minutes will firm them up so they shred more cleanly.

Necessary? No. Nice to have? Absolutely.

Naturally, I didn’t take notes when I made them. I’m pretty sure I stayed mostly in the mulling spices range: allspice, black peppercorns, clove, cardamom. I’m pretty sure I put in a few coriander and mustard seeds too. Could always add in some cinnamon or nutmeg/mace. Also pretty sure I used plain distilled white vinegar, but I bet apple cider vinegar would be an interesting variation.

They made a nice accompaniment to charcuterie and even ice cream.

Meyer lemons, cherries, blueberries, shallots, garlic, eggs, okra, green beans, watermelon.

I hear pickled pigs feet are tasty, but I have yet to try them.

Sable. I’d be good with it. Seems like a decent place to live. The jet bikes are rad and doing some sand fishing seems relaxing.

The real pressing question is who is in the sausage though.

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