made_in_canada
ISFJ
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I admit I don't understand sangria. Why not just drink wine?
Barium tastes lik chalk pure chalk. The go-lightly stuff is glycerin based stuff that often is mixed in lemon/lime flavoring. The glycerin consistency is heavy slimy in nature and milk, particularly whole milk or cream has that same slimy consistency to my taste buds. Both induce nausea and vomiting for me.Are you sure you're not talking about the Barium suspension drink that is flavored and is a creamy milkshake consistency? Because anytime I've had Go-Lightly it's like drinking a super gross version of Lemon/Lime Gatorade. (The barium drinks are super gross too btw)
Years ago there was an old owner when the store was called something else, he'd give you personal service like no other. And tell you all about the cheeses from around the world. Amazing. A few minutes of conversation and you've dropped $50 on cheese.Cheese Plus! I need to go back there asap.
It makes it more fruity and sweeter. Wine is lovely but there needs to be variety. So sangria is like a different version of wine. When you feel like living healthy and giving yourself the extra vitamins!I admit I don't understand sangria. Why not just drink wine?
What sort of services are you usually getting from the store owners when you go there to buy cheese? (I am confused!)Years ago there was an old owner when the store was called something else, he'd give you personal service like no other. And tell you all about the cheeses from around the world. Amazing. A few minutes of conversation and you've dropped $50 on cheese.
It makes it more fruity and sweeter. Wine is lovely but there needs to be variety. So sangria is like a different version of wine. When you feel like living healthy and giving yourself the extra vitamins!
If it's a big enough store--none! You are on your own. In small specialty stores or boutiques you may still get personalized service if you want it. But this guy went above and beyond. He was like a poet of cheese (but not a cheesy poet) or a cheese doctor.What sort of services are you usually getting from the store owners when you go there to buy cheese? (I am confused!)
Personalised service? Now I don't know if it is me having dirty mind, or if it is something weird going on in your small speciality stores, but when I go to a shop, I choose, pay and leave. I don't do with the owner/shop assistant poetry and we are both aware of our roles, e.g, that he is NOT my doctor! (Nor cheese doctor, because hopefully the cheeses they are selling are healthy and don't need medical intervention.)If it's a big enough store--none! You are on your own. In small specialty stores or boutiques you may still get personalized service if you want it. But this guy went above and beyond. He was like a poet of cheese (but not a cheesy poet) or a cheese doctor.
Salmon. Yes, yes, yes, I know that it is good for me. I wish that I did like it, but I just can't stand it.
For a party - in a punch bowl, especially if red wine sangria - with the fruit absorbing the wine and color - it looks really pretty and festive!I admit I don't understand sangria. Why not just drink wine?
Personalised service? Now I don't know if it is me having dirty mind, or if it is something weird going on in your small speciality stores, but when I go to a shop, I choose, pay and leave. I don't do with the owner/shop assistant poetry and we are both aware of our roles, e.g, that he is NOT my doctor! (Nor cheese doctor, because hopefully the cheeses they are selling are healthy and don't need medical intervention.)
I was not quite serious...I'm surprised you find this strange, but here are some examples of personalized service I got in a small store: placing an order for something l like that is out of stock, calling to let me know when the items I need are in stock, putting aside something that is low in stock for me to pick up later (without a request on my part, because the owner knew the item was one of my staples), giving a detailed explanation about the origin of the item, method of preparation, etc. I must say that these examples are all from a small wine store IceAlisa can chime in with her own examples but I can easily imagine similar personalized service in a cheese store.
I was not quite serious...
Barium tastes lik chalk pure chalk. The go-lightly stuff is glycerin based stuff that often is mixed in lemon/lime flavoring. The glycerin consistency is heavy slimy in nature and milk, particularly whole milk or cream has that same slimy consistency to my taste buds. Both induce nausea and vomiting for me.
We had a NYE dinner/pot luck with friends. I'm stuffed and can't lie down because of reflux. And had 3/4 bottle of wine.
Just a suggestion. Maybe it's (salmon) not prepared the right way? I tried it a Red Lobster and it was just a dry chunk. ...
One thing I've never developed a taste for is buttermilk -- i cook with it, but can't drink it. My Father loved it, and as a Daddy's girl, I tried to like it, but just couldn't -- it's double yucky - taste (sour) and consistency (kind of thick & slimy to me) . His favorite was to crumble up corn bread in a glass and cover it with buttermilk -- a real Southern US delicacy!
The only thing buttermilk is good for is making Hidden Valley Buttermilk Ranch Dressing (also using Hellman's Mayo, of course).
I make pancakes frequently but we use jam or Nutella with whipped cream, or yoghurt, or ice cream. No buttermilk.Oh no. buttermilk is a must for yummy pancakes and waffles. it's also to be found in many cake recipes.
If you bake, you always have buttermilk in the fridge.
No one should ever, ever judge their tastes in seafood by what they serve at Red Lobster. Seriously. Barely a step up from Filet-o-Fish at McDonalds.
I grew up on fresh seafood. Seriously fresh: caught within a few hours of eating it. When it's that fresh (and of course cooked right) it rarely needs any sauce or flavourings of any kind -- though I did love my dad's smoked salmon, and even better smoked trout.
I'm a vegetarian now but have always said that if I moved back to some place I had access to fresh, local, "clean" seafood, I might very well eat it again.
So ... can I sit at the salmon table for nostalgia's sake? Pretty please? (BTW, pinot grigio / pinot gris is a great wine for salmon.)