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Thread of What You've Eaten, Cooked and/or Drunk Lately

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AKAK said:
Quick question. Anybody have experience with larger enameled cast iron? (Other than le creuset maybe?). I mention I sit there and say, if I had a fancy pot like that I could make some awesome Cassoulet too... Or braised short ribs or whatever.

I was looking at some descoware. I guess it's lighter the Le crueset and quite a bit more affordable, but obviously all vintage

But look at this freaking thing. It's super cool.

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Well, this is en route to my house. Start there....
 
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My father comes from a pocket of italian immigrants in Wainwright, Ohio. When he was a kid they used to hang a giant iron kettle over a wood fire and take turns stirring the polenta with an axe handle while the rest of the men played bocce ball. His favorite part was breaking off pieces of the nearly burnt crust that stuck to the kettle. He always lets his finished polenta sit on the burner an extra 5-10 minutes to get a good scortch. I can tell you from personal experience that Fritos wish they tasted so good.
 
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Well tonight is meeting night so I will have choices to make:
drink draft beer only
drink draft beer with shots of Jack
drink shots of Jack
drink shots of Jack on the rocks
drink makers mark w/ water chaser
drink chivas regal w/ water chaser
or just say screw it and drink them all
 
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Best Buckeye said:
Well tonight is meeting night so I will have choices to make:
drink draft beer only
drink draft beer with shots of Jack
drink shots of Jack
drink shots of Jack on the rocks
drink makers mark w/ water chaser
drink chivas regal w/ water chaser
or just say screw it and drink them all
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I expect a full accounting.
 
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