/ck/ - Food & Cooking

P.S. 56.
Brooklyn.

Some days, they would server us huge fucking things of chicken.
A thing of chicken the size of a goddamn softball with this glaze all over it, but it wasn't gravy.

On top of this, they would always give us the most overcooked vegetables I've ever seen.

The memories of what else they served has long faded but I can definitely tell you this was a vivid fucking memory of the shit they put on those foam plates.

>>6831532
Used to go out to a Chili's across the street from where I worked with a few friends for lunch.

After about the third week of getting three doubles of Jim Beam for lunch on Saturday, I asked the bartender for an Old Fashioned. Not only did he not know what it was, but they didn't have angostura bitters or simple syrup.

>all right just another double of Jim Beam, please.

usually about two boxes of wine a week, so like $28ish a week?

>tfw you're a regular at the liquor store and you don't even get carded anymore
>tfw you're 22
>tfw you're in there every few days buying a box of wine

i know they can see the deadness in my eyes at the checkout

and the store has a rewards program with a point system. the alcoholic in me participates in it for the discounts on booze, but the points are just how many dollars you've spent with a zero

i have 8000 points for the year so far

>>6464847
I didn't say anything about the taste of ethanol being an indicator of good whiskey. OGD 100 and 114 are both great because of the rye in the mashbill. Granted, they are higher proof, so there is a burning to them. However, that burn is accompanied quite nicely by the spiciness of the rye.

That mixture is basically a mixed drink I make for day drinking.

The chest hair comment was aimed at the 114. Drink that straight and disagree with me.

How can bourbon not be sipping whiskey?

I could try harder if you'd like.

Maybe like insinuating drinking cheap, bottom shelf whiskey on the rocks with a splash of water is somehow a massacre of whiskey.