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[limr11]

When I lived in Korea I mainly drank Soju ... made from potatoes. That what everyone else was drinking. Tons of that stuff.

That stuff will put hair on your chest. Or take it off. Either way, really.

 

[Gary A.]

Got through a roll of color film in the Konstruktor. It was an oddball roll of ISO 400 of some brand or another that I picked up in Slovenia this past summer. Couldn't resist it for 2 euros.

So where is my Solvenia wine?

Ah yes, I asked the bf about it last night.
Out-of-state, his father can only sell to licensed sellers, and he hasn't sent any to California for a while, not since the apparent truce with the sort-of-is/sort-of-isn't competitor out there. So that Blue Danube site is your best bet for trying them on the West Coast.

Even here, he only sells to liquor stores or restaurants. The market is so saturated that he knew the only way to compete was to get his wines into restaurants, and he's done pretty well. He sells the odd case or two to people personally, but because of shipping regulations, he only sells it to people he can personally deliver it to or who will come to the house and pick it up themselves. He's essentially a one-man-show, so he even personally delivers wine to some of the restaurants he deals with.

He can personally deliver here ... I'll make him dinner.

 

[Gary A.]

When I lived in Korea I mainly drank Soju ... made from potatoes. That what everyone else was drinking. Tons of that stuff.

That stuff will put hair on your chest. Or take it off. Either way, really.

I didn't drink tons of it, the general population drank tons of it.

 

[limr11]

Next week I'm going back for a ton of stuff for the dehydrator. Potatoes, more apples and squash, and maybe some herbs. Not sure how well greens do in the dehydrator.

I tried potatoes in the dehydrator ... meh ... I was thinking that they'd come sorta potato chippy ... maybe with some seasoning they would taste better.

I haven't done a lot of dehydrating, but I did do a couple of batches of potatoes. When rehydrated, the texture changes slightly, but I think they'd be good in stews or mashed. Haven't tried rehydrating and then roasting yet.

 

[limr11]

Apples are great. Our apple tree has some new blossoms.

What kind?

Apples are the thing around here. Lots of "city folk" come up and go apple picking. We've got a ton of varieties. Makes for some damn fine pies. And I make a damn fine crust, too

 

[limr11]

I didn't drink tons of it, the general population drank tons of it.

Hands down, the Koreans are the hardest drinkers I've ever seen.

 

[Gary A.]

In Seoul, our dinner party slightly over-polluted ourselves. We were walking away from the eatery when we ran into the Chinese Embassy. It had these beautiful bright red, round doors. We knocked on them, then proceeded to order take-out. They occupants were not amused.

 

[Gary A.]

It is an Anna's ... not the best tasting/flavorful, but it does do well in our warmer clime.

 

[Gary A.]

About an hour away in the San Bernardino Mountains is apple country. Amazing cider/juice.

 

[Gary A.]

Just got a call from a friend, I guess we're gonna see Fury tonight. It got decent reviews.

 

[Gary A.]

I didn't drink tons of it, the general population drank tons of it.

Hands down, the Koreans are the hardest drinkers I've ever seen.

I dunno, Ruskies are way up there.

 

[limr11]

It is an Anna's ... not the best tasting/flavorful, but it does do well in our warmer clime.

Yeah, don't see those as often around here. Not locally anyway. This isn't really a mild climate

 

[Gary A.]

It is an Anna's ... not the best tasting/flavorful, but it does do well in our warmer clime.

Yeah, don't see those as often around here. Not locally anyway. This isn't really a mild climate

Apples and cherries need cold. Our neighbor wraps his cherry tree in ice every year. Pretty funny. A couple of houses over is a fruit bearing banana tree.

 

[Gary A.]

Our Blueberries don't do very well. But I keep them because a scrawny blueberry is better than no blueberry.

 

[limr11]

I dunno, Ruskies are way up there.

For sure, they give the Koreans a run for their money. Maybe I just had some relative light-weights to compare, but the Koreans I've seen still edge them out a little. In grad school, we had a "conversation hour" each Friday at a local bar. It was really just happy hour, of course. Usually anywhere from 10-30 students would show up. We had students from everywhere. It was always the Koreans who were first in, last out. They would drink like it was their job.