- 24,629
- Anoka, MN
I mean, I warned you.
I also just got around to trying the Southwest flavor of Dot's today, can't say I'm a fan.
What are you Eating/Drinking?
- Thread starter Super-Supra
- 23,303 comments
- 1,042,964 views
I mean, I warned you.
I also just got around to trying the Southwest flavor of Dot's today, can't say I'm a fan.
ROAD_DOGG33J
Premium
- 14,288
- IL, USA
- holyc0w1
- holyc0w
They're pretty salty. I finished a 2 pound bag of the original recently. I found the southwest in the store and got the 1 pound bag.
- 1,049
- Grand Rapids,MI
- HaydenFan69
Oh yeah. Whereas most pineapple drinks and flavored snacks are especially sweet, this takes advantage of the acidic nature of kombucha to end up with something. That actually tastes like a fresh ripe pineapple.
- 4,154
- United States
I mean, I warned you.
I also just got around to trying the Southwest flavor of Dot's today, can't say I'm a fan.
Me, too!
I think they smell terrible but I like the taste. So I'll just not inhale while I eat them.
I’m halfway through the bag. My blood pressure must be extremely high right now. They are amazing, but very salty. I think the addictive-ness comes from the MSG and butter flavoring. It just sends taste buds into overdrive.
I may buy another bag, or try cooking with them.
I used to drink a lot of GTs. I’ll have to give this a try.
- 7,689
- Michigan
- Rallywgn81
Tossed some wings on the grill will some soaked apple wood chunks to smoke them up.
They honestly didn't even need a hot sauce, just a light sprinkle of salt. But of course I couldn't let them pass without liberal applications of Blis Blast hot sauce and some blue cheese dressing. Not a bad lunch
I do have a general foody question for some of the more accomplished culinary artists. I made a few racks of ribs this weekend. My typical way of cooking is to rub on some various herbs and spices that sound particularly good to me at the moment, wrap them up in tin foil, bake 4 hours, then move to the grill for a short smoke session and then move the coals up right under the rack for searing and application of bbq.
This works great for the most part. But I heard that brining does a better job of keeping the meat from getting on the dry side while also working to tenderize.
So these racks of ribs I put into a brine that also included garlic and pepper for 24ish hours. This time I only baked 3 hours then moved to the grill. I think they came out a little softer than "competition" ribs, but weren't all the way fall off the bone. I'd say damn near perfect, my wife thinks they needed to fall apart just a little easier.
Anyway, ribs came out great, and I think I am going to continue to soak my ribs, and likely several other sorts of meats. Which leads to my question. What sort of herbs and spices work well with brine? Garlic sure did. But by its nature, I have to imagine not everything is going to pass into the meat. Anyone been down this path and know wat happens to worm well and what doesnt?
They honestly didn't even need a hot sauce, just a light sprinkle of salt. But of course I couldn't let them pass without liberal applications of Blis Blast hot sauce and some blue cheese dressing. Not a bad lunch
I do have a general foody question for some of the more accomplished culinary artists. I made a few racks of ribs this weekend. My typical way of cooking is to rub on some various herbs and spices that sound particularly good to me at the moment, wrap them up in tin foil, bake 4 hours, then move to the grill for a short smoke session and then move the coals up right under the rack for searing and application of bbq.
This works great for the most part. But I heard that brining does a better job of keeping the meat from getting on the dry side while also working to tenderize.
So these racks of ribs I put into a brine that also included garlic and pepper for 24ish hours. This time I only baked 3 hours then moved to the grill. I think they came out a little softer than "competition" ribs, but weren't all the way fall off the bone. I'd say damn near perfect, my wife thinks they needed to fall apart just a little easier.
Anyway, ribs came out great, and I think I am going to continue to soak my ribs, and likely several other sorts of meats. Which leads to my question. What sort of herbs and spices work well with brine? Garlic sure did. But by its nature, I have to imagine not everything is going to pass into the meat. Anyone been down this path and know wat happens to worm well and what doesnt?
ROAD_DOGG33J
Premium
- 14,288
- IL, USA
- holyc0w1
- holyc0w
I broke down a few and dropped them in a salad. Provides all the salt you need.
The butter flavor is definitely what stands out compared to regular pretzels.
- 4,154
- United States
Anything with a high flavor profile should work (garlic, onion, celery, lemon, lime citrus , etc) Those also have a high water content, making it easier for the flavors to make it into the brine.
The salt makes it easier to work in those flavors. Usually, I found that using any dry ingredients in a brine turned to be useless, as the ingredients just go to the bottom and don’t really make it into the food.
That said, I only use fresh ingredients for mine.
I’ve noticed that my brines have been turning into a hybrid marinade. I did one with citrus and a few prunes and made a really flavorful rack of ribs. I took the leftover brine, cooked it down and turned it into a BBQ sauce.
There’s a million things you can do.
- 5,677
- Ohio
Pickle juice of whatever flavor you like makes a great brine.
- 619
- United States
- Boston77Bruins
I’m one who had discovered Dots pretzels about 3 months ago.
At first I passed on buying them because they cost about $2 more than a bag of Rold Gold Pretzel or Schneider’s of Hannover.
But my love of pretzels won out and I purchased my first bag.
Instantly hooked. It’s the buttery flavor that keeps my hands reaching into the bag again and again. So damn good.
I just purchased the southwest style. I’m disappointed in them. I can’t get past the smell and the dried jalapeños taste old and fake.
I’ll take a pallet of the regular style though.
I made a coffee milkshake last night with Stumptowns cold brew coffee ice cream, 3 tablespoons of cold coffee, coffee syrup and milk. It was fantastic.
while researching the “ultimate” coffee shake I came across a coffee syrup that had a bit of interesting history. Coffee milk is the state drink of Rhode Island. It’s basically a tall glass of milk with this coffee syrup mixed in. That’s it. Fancy isn’t it? It’s good though.
At first I passed on buying them because they cost about $2 more than a bag of Rold Gold Pretzel or Schneider’s of Hannover.
But my love of pretzels won out and I purchased my first bag.
Instantly hooked. It’s the buttery flavor that keeps my hands reaching into the bag again and again. So damn good.
I just purchased the southwest style. I’m disappointed in them. I can’t get past the smell and the dried jalapeños taste old and fake.
I’ll take a pallet of the regular style though.
I made a coffee milkshake last night with Stumptowns cold brew coffee ice cream, 3 tablespoons of cold coffee, coffee syrup and milk. It was fantastic.
while researching the “ultimate” coffee shake I came across a coffee syrup that had a bit of interesting history. Coffee milk is the state drink of Rhode Island. It’s basically a tall glass of milk with this coffee syrup mixed in. That’s it. Fancy isn’t it?
It’s good though.
- 4,154
- United States
Working through a box of Swedish candies and other delicacies. My God, so good.
- 35,406
- Downtown North Dakota
- Cy-Fi
Exactly.
Now they need to start making gluten free pretzels so my wife can enjoy the awesome. I got ahold of them on Facebook a year or so ago and they said they wanted to expand before developing something new. They've now expanded AND made a new product. Time to lose the glootens!
I had Moussaka and ice cream. Afterwards, a quiche. If I keep eating like this, I will surely gain the 20kg I lost due to my very friendly and pleasant depression in a heartbeat.
I'm bound to gain 20 kg anyway because I'm on the same meds I was when I gained 20 kg all the other times.
I'm bound to gain 20 kg anyway because I'm on the same meds I was when I gained 20 kg all the other times.
- 1,049
- Grand Rapids,MI
- HaydenFan69
Just a generic pic as I already ate the package I bought and tossed it. The cake and chocolate parts are kinda meh, but really like the jelly. Sweet, but a strong orange taste.
- 30,023
- Thailand
I haven't eaten Jaffa Cakes for so long. Now I really want some but don't think they sell where I am.I just had a Kookie Cat and that all I can eat at the moment. https://www.kookiecat.com/product/vanilla-choc-chip-cookie/
- 4,154
- United States
An honest burger from my favorite place in San Francisco. Socially distant, of course. I got a coffee/mocha shake and they gave me a huge bag of fries. I couldn’t eat them all, so I forfeited a few to the piégeons.
I really want to go back home now.
edit: forgot to mention the fact that they toasted and buttered the bun.
I really want to go back home now.
edit: forgot to mention the fact that they toasted and buttered the bun.
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