Bear’s Kitchen: a T&T foodie thread

[Singlemalt]

My fav was wheat, then corn; rice was meh

 

[Paul Drake]

Apple cinnamon brown sugar peanut butter and chocolate flavored now

 

[Singlemalt]

Apple cinnamon brown sugar peanut butter and chocolate flavored now

Damn I got old

 

[raratt]

 

[curious2garden]

View attachment 5073587

I loved those things

 

[lokie]

View attachment 5073587

Have you ever wondered how "woke" infiltrated and corrupted your kids?

Smacks Cereal Is 1/3 Sugar
Out of this 42 grams, 14 grams is sugar. That means that 1/3 of Honey Smacks is pure sugar by weight. While Smacks contains whole grain wheat and palm oil, the only other ingredients are sugar, glucose syrup, and honey—all sugary substances.


What's the difference between Sugar Smacks and Honey Smacks?


It started out as "Sugar Smacks". ... In the early 1990s,, the word "Honey" was dropped from the name and the product was then simply called "Smacks". That name is still used in Germany, Spain, Belgium, the Netherlands, and France. However, in the US the name reverted to "Honey Smacks" in 2004.


Marketing is smoke and mirrors.

 

[DarkWeb]

Marketing is smoke and mirrors.

And manipulation

 

[drsaltzman]

First to what?

As a relative newb to TnT you have no idea what has taken place in this specific matter.

First to comment on Curious’ post.
It was kind of the elephant in the room for a day.
But you’re right, I didn’t know, so I PM’d Curious yesterday.
What’s yer point here?

 

[lokie]

First to comment on Curious’ post.
It was kind of the elephant in the room for a day.
But you’re right, I didn’t know, so I PM’d Curious yesterday.
What’s yer point here?

The point was spelled out precisely.

 

[Paul Drake]

And manipulation

Incompetent, immaterial and irrelevant

 

[drsaltzman]

The point was spelled out precisely.

Afraid not.

 

[Paul Drake]

Good night tribe. Sleep well.

 

[BudmanTX]

Ah hell...

 

[Dorian2]

Wurstsalat

- Lyoner Sausage (German Bologna)
- Jarlsberg cheese (German Swiss but sweeter and nuttier than Swiss)
- Yellow onion
- Parsley flakes
- 3 tbsp White wine vinegar
- 2 tbsp oil
- salt and pepper to taste

Refrigerate for an hour or over night is best.

Serve on Rye bread. Preferably German dark, but the store only had crappy light Rye this time. Recipe also calls for gerkins and pickle juice (2 tbsp) but I don't like that method. Makes a great sandwich or side dish.