Without the onion it's man dinner.

To cleanse the palate.

I bake onions all the time and they are really good, but the onion you choose makes a big difference. For potatoes you get different results as well but it's all still pretty much hot starchy goodness. For onions you want something with a decently robust skin on it and mot something like a modern yellow onion which has a pretty thin outer layer and will probably overcook/dry on the outside before the inside gets nice and cooked.

On the grill it's pretty good, but it does take a long time, and you hollow out the very middle and jam a bunch of butter in there, then tinfoil the whole thing. Keep it at high temp for a full hour. But yeah since learning how to do it, I've done it 0 times, so

It pisses me off you can't get booze at the self checkout. They have an attendant there for problems. Would it really be so hard for them to come over and check an ID? But no, I've got to go stand in the one manned line they have open for 20 minutes instead of being out of there in 2 minutes.

Edit: I have just learned this is a California problem. Other places may not have to put up with this.

Can't argue with that.

That's Todd. Did he make the apple pie or the straight sugar liquor this batch?

Oooh that sounds good :)

You're thinking of vodka

Whiskey is highly diverse

Real whiskey on the rocks has a huge number of flavors depending on the age and manufacturer. Jack Daniels is the bottom of the rung.

Vodka is meant to be colorless and flavorless, ideally pure water and ethanol.

Whiskey is made to retain flavors from the grain it isade from, and aged in charred oak barrels to impart flavors from the wood. The region of the world and the process used causes a variety of flavors.

Scotch, from Scotland, is made primarily or entirely of barley. The malted barley is toasted over a peat fire, which is where scotch gets its peaty or smoky flavor from, and that flavor often depends on where around Scotland the peat is sourced from, Islay Scotches are noted for rather aggressive flavors. Scotch is aged in used whine, sherry or bourbon barrels, so they often take on characteristics from the barrel's previous contents.

Irish whiskies are made of partially unmalted barley, which lends a unique kind of floral note.

American Bourbon is made of at least 51% corn and aged in new white oak barrels. The United States is almost all warmer than the Britain and Ireland (not a lot of whiskey is made in Alaska) so the booze interacts with the barrel differently and extracts different chemicals. Bourbons are noted for cherry, apple, vanilla and caramel flavors. Not all whiskey made in the United States fits the definition of bourbon; there's a lot of interesting things happening in the American "Single Malt" category which is Let's Try To Make Scotch, But On A Continent. Not a lot of peat bogs in the US, so hardwood charcoal is used to smoke the malted grain instead, and again America's climate means it ages differently, so the result is quite different from Scotch but still quite interesting.

Canadian Rye whiskey is often citrusy or spicy.

I don't really have a recipe but I'll share what all this is. Going anti clockwise, the white thing is boondi raita made with soy yogurt, then there's tofu and peas cooked however Indians cook their vegetable stews, then there's basmati rice, topped with dal/lentils which are split gram (chana dal) and black lentils (urad dal), then there's whole wheat chapati (indian flat bread).

Ahaha, that's hilarious that it has it's own wikipedia page

I hate JD neat and im a massive Scotch snob but nothing beats a double JD and coke, will happily hammer those all day

My favorite beer is free. Second favorite is cold.

You should probably buy more local whiskey and cut that gas bill in half.

That's barely enough room for spaghetti! I won't stand for this!

That sounds like propaganda from Big Spork!

Beware, for you tread upon dangerous ground!

Wouldn't be Lemmy without someone going off the rails in the comments.

Thanks. I'm not a great cook but this looks simple enough. I will give it a try.