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Addiction 2021.1

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Road Cycling “It is by riding a bicycle that you learn the contours of a country best, since you have to sweat up the hills and coast down them. Thus you remember them as they actually are, while in a motor car only a high hill impresses you, and you have no such accurate remembrance of country you have driven through as you gain by riding a bicycle.” -- Ernest Hemingway

Addiction 2021.1

Old 03-24-21, 10:17 AM
  #10601  
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Originally Posted by WhyFi View Post
Jerked meat? I don't think that qualified, does it? I guess I'd have to look it up, but... lazy and not that curious.

Ceviche, I've had once. Meh.

Oh, pickled herring... Yeah, I've had that at my wife's family gatherings. Rather than say that I'd forgotten about that, it might be more accurate to say that I'd buried those memories deep, in the hopes of only recalling them so that I might decline in the event that it was offered to me again
What Baltic nation is her family from?

I like ceviche.
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Old 03-24-21, 10:19 AM
  #10602  
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My first time with ceviche was in Belize, on the beach, with a bottle of Don Amario 15 year rum. Very memorable.
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Old 03-24-21, 10:20 AM
  #10603  
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Well, we've got a 5th generation of Dr. Ws now!
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Old 03-24-21, 10:23 AM
  #10604  
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Originally Posted by bampilot06 View Post
Hopefully we get all the rain now. Crazy how it wasn’t forecasted at all and now it’s pouring.


edit: I just realized I will have gutter duty when I get home.
Steady rain with spats of heavy stuff. It's gonna be a wet commute to the bike shop this afternoon, but it means the salt is getting washed off the roads.
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Old 03-24-21, 10:29 AM
  #10605  
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Originally Posted by big john View Post
Ceviche done by the right chef is wonderful. The best I ever had was by a guy I worked with who was an avid fisherman. Had his own ocean going boat, etc. At his place he made a giant bowl of Ceviche with crab meat and I almost made a gluttonous spectacle of myself.
Originally Posted by LesterOfPuppets View Post
I'd had it several times and thought meh, and had avoided it for ten years or so before someone ordered conch ceviche for the table while we were on Key West. It was pretty much the best thing ever.
Sure, I can see that. I wouldn't be opposed to trying it again if I ended up someplace that was known for it, I'll always give the house/regional specialty a whirl, but I don't think I'd go out of my way.
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Old 03-24-21, 10:32 AM
  #10606  
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Originally Posted by MoAlpha View Post
What Baltic nation is her family from?
Not Baltic - Nordic. Her family is Swedish.
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Old 03-24-21, 10:32 AM
  #10607  
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Originally Posted by DougRNS View Post
no chicken express locations in Georgia.
Wikipedia did me dirty
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Old 03-24-21, 10:33 AM
  #10608  
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Originally Posted by WhyFi View Post
Speedplay, obviously.
I rebuilt a Speedplay pedal on Monday, in an attempt to revive it for a customer. He was pretty sure it was a goner, when he brought it in. He was right. The needle bearings were actually bent. So, he's getting new pedals.

#worth-a-shot
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Old 03-24-21, 10:34 AM
  #10609  
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Oops.

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Old 03-24-21, 10:35 AM
  #10610  
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Me love beef liver, organic preferred. I don't mess with any other organs.
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Old 03-24-21, 10:36 AM
  #10611  
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Originally Posted by abshipp View Post
Oops.



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Old 03-24-21, 10:36 AM
  #10612  
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Originally Posted by abshipp View Post
Oops.

That must be the guy blocking the Suez Canal. I hear there's a 100 ship backup.
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Old 03-24-21, 10:38 AM
  #10613  
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Jerked meat?!?

Family forum.

Reported
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Old 03-24-21, 10:38 AM
  #10614  
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Originally Posted by MoAlpha View Post
Well, we've got a 5th generation of Dr. Ws now!
Congratulations!
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Old 03-24-21, 10:39 AM
  #10615  
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Originally Posted by MoAlpha View Post
Well, we've got a 5th generation of Dr. Ws now!
Kudos/congrats.
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Old 03-24-21, 10:40 AM
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Originally Posted by abshipp View Post
Oops.

I saw that. Like we need any more glitches in the supply chain this year.
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Old 03-24-21, 10:42 AM
  #10617  
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Originally Posted by BillyD View Post
Me love beef liver, organic preferred. I don't mess with any other organs.
I used to get liver and onions, when at a good diner. Mrs. rjones28 doesn't do liver (childhood trauma). Don't really see it much in my travels anymore. Sad.
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Old 03-24-21, 10:46 AM
  #10618  
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Originally Posted by WhyFi View Post
Not Baltic - Nordic. Her family is Swedish.
Sweden has more Baltic coast than anyone, doesn't it?

And they owned the rest of it at various times too!

Last edited by MoAlpha; 03-24-21 at 10:50 AM.
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Old 03-24-21, 10:48 AM
  #10619  
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Originally Posted by MoAlpha View Post
These days, we tell people who ask us if there's any food we don't like, "No insects or recognizable organs."
Mom and Dad loved liver. Me, not so much. They'd make liver and onions, which I always felt was a cheat - the wonderful smell of onions frying, but then the liver that always tasted bloody, like a fried nosebleed. They also made chicken livers, floured and fried up. I didn't like them, either. I'm not fond of any pate that has too much liver in it.

Kidneys, OTOH - Dad used to make stewed lamb kidneys with mushrooms and sherry for special breakfasts that my siblings and I still get misty-eyed over.
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Old 03-24-21, 10:58 AM
  #10620  
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Originally Posted by MoAlpha View Post
Sweden has more Baltic coast than anyone, doesn't it?

And they owned the rest of it at various times too!
Ah, I guess. When I hear "Baltic nation," I think of the Baltic states, though, not nations on the Baltic.
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Old 03-24-21, 11:11 AM
  #10621  
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Dad made sure there was liver on the menu at least once a month, which was total crap. The serving plate would be brought out and set in the middle of the table, and we knew what was next. Dad would snag the bacon from around the liver, and leave that slab of tasty goodness for the rest of us. Mom liked liver, so no sweat there. She comes from a place that likes kidney's in their pie, so what's a little liver?

The next three hours were hell. It usually came to the point that the milk was removed from the table because us kids would use that to wash down miniscule bits of liver. It lasted a few months, but like WhyFi, I buried that crap deep into the hinterlands of my subconscious, only to be brought out at a time like this.
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Old 03-24-21, 11:15 AM
  #10622  
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Originally Posted by LAJ View Post
Dad made sure there was liver on the menu at least once a month, which was total crap. The serving plate would be brought out and set in the middle of the table, and we knew what was next. Dad would snag the bacon from around the liver, and leave that slab of tasty goodness for the rest of us. Mom liked liver, so no sweat there. She comes from a place that likes kidney's in their pie, so what's a little liver?

The next three hours were hell. It usually came to the point that the milk was removed from the table because us kids would use that to wash down miniscule bits of liver. It lasted a few months, but like WhyFi, I buried that crap deep into the hinterlands of my subconscious, only to be brought out at a time like this.
Thanks for bringing back those fond liver memories. Unfortunately, we didn't have a dog growing up, so the trauma was real.
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Old 03-24-21, 11:16 AM
  #10623  
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Originally Posted by MoAlpha View Post
Well, we've got a 5th generation of Dr. Ws now!
Congrats to your daughter, as well as the two of you. Job well done!
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Old 03-24-21, 11:19 AM
  #10624  
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Originally Posted by MoAlpha View Post
Well, we've got a 5th generation of Dr. Ws now!

Awesome!!!!! Congrats!!!
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Old 03-24-21, 12:28 PM
  #10625  
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If Mexican style menudo is done right it's really good, despite it being tripe. I've had excellent Filipino menudo, too. It's more like a stew than a soup, and they use pork liver among other things.

lol@ fried nosebleed.
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