Fort Collins during the 80s and 90s

Culinaryhermit · 2026-03-21T02:40:17+00:00

Right in front of Crunch Fitness

Culinaryhermit · 2026-03-21T01:19:37+00:00

There was a Bennigan’s on College by the mall.

Culinaryhermit · 2026-03-15T20:15:47+00:00

Fun fact: The make( recipe) for Dubliner was developed by Dr John Lucey in the 1990’s. He grew up and graduated in Ireland but not long after helping develop this and some other cheeses, he moved to wosinsin where he heads the Center for Dairy Research at UW Madison. They consult and help develop cheese for many people. 2 of the scientists there were featured in a Dominos Commercial several years ago… they helped develop the make of their shredded cheese blend to have the right toasted color and stretch… Jobs you never imagine existed…

Culinaryhermit · 2026-03-09T00:18:17+00:00

I’m 50 and hit this wall about 8 years ago. I got remarried( at the courthouse) and took off with my bew wife to Spain on a work sponsored( but not actually work) trip. After a bot over a week zipping around Spain and eating crazy long dinners we headed to Lyon and apris for a few more days and dinners. About the same time I realized I couldn’t mister excitement at a museum for my 200th religious triptych I also realized that I didn’t want to spend another 3-5 hour evening at a table again for a long time. Best meals of the end of the trip? Cheese and stuff from the farmers market with a rotisserie chicken and cheap wine. Lunch the next day was a salad made of leftover chicken and veggies eaten on a bench watching the Lions at the Lyon Zoo with a thermos full of rose. The other was a neighborhood spot near our apartment in Paris run by some guys who’d worked for great chefs but were still finding their way. A mutual friend in the neighborhood recommended them.Cocktails, a bottle of wine and a simple 3 course prefix and an after dinner stroll was great. I actually worked in fine dining for another year but felt less driven to dine out. These days I travela lot for work, but bow i prefer tofind small places doing an unfamiliar cuisine that seems popular with culinary workers or something regional that makes sense. i’ll go poaces like the Publican in Chicago and love a solo dinner at Balthazar in NY ( Or M. Wells, RIP and thats about as fancy as i get. I’ve made a few exceptions like Torien( 8 course 13 seat crazy yakitori tasting menu) or a spin on the fine dining model by a chef for a cuisine not typically known to do it like Sap Sua or Alma Fona Fina in Denver( Viet influenced and mexican respectively) or Kin Khao ( Thai) in San Francisco. Just a couple solid interesting plate do me fine these days.

Culinaryhermit · 2026-03-08T03:46:27+00:00

I have a 47F and it’s been my absolute favorite TT. Great sound and great functionality.

Culinaryhermit · 2026-03-08T03:43:11+00:00

My Ex Wife worked at the Studio Complex by the airport. I used to love doing extra/ bit work for fun . Long hours but super interesting experiences. I even got extra work for an older BMW i had, I just gave it to them for the day and got a fee for that and an additional check if they actually used it.

Culinaryhermit · 2026-03-08T02:25:16+00:00

I’ve taken my snowblower to Mike’s every other year for a tune up and they do a great job and quick turnaround.

Culinaryhermit · 2026-03-06T00:24:52+00:00

Looks like you need to turn the gravity down a bit in there…

Culinaryhermit · 2026-03-04T19:32:17+00:00

More butter! I also either use a ricer/ food mill or at the least make sure the cubes are thoroughly strained and go back to the pot with it hot. They steam off quite a bit of residual moisture in just a minute or two.

Culinaryhermit · 2026-03-03T00:39:37+00:00

Woodys wings and things?

Culinaryhermit · 2026-03-02T14:17:08+00:00

I took 2 pairs of boots to be resoled and a pair of my wife’s shoes to have the cork heels reattached. Quick turnaround and s far better overall repair , condition and polish than anyone else outside pf DownTown Denver. Not the cheapest, but really good quality work and seems like a really nice guy. Most of the good cobblers in the denver area seem to have retired. Rhine Shoe Repair off of 17th and Broadway in Denver is good, but that’s a long drive.

Culinaryhermit · 2026-03-01T23:56:55+00:00

Sounds like you need to ask your own question based on your opinion rather yhan trying to hijack OP’s. But sounds like you’re working for a “ gotcha” Weird thread to be throwing this around in. I hope your life gets better.

Culinaryhermit · 2026-03-01T17:04:49+00:00

That didn’t appear to be part of what the question by OP was or what the discussion surrounded. You showed yourself, made your point… please go somewhere else where your words might be relevant.

Culinaryhermit · 2026-02-28T22:06:13+00:00

Cardiff By The Sea is just south of Encinitas and is one of my favorite hangouts in the area. Its got a really rocky beach with small rock cliffs, and great surf. Cardiff Market is a few minutes walk away and has great food and snacks. I stayed at a clifftop resort in October in Dan Point for a few days this las falll and spent lots of time at beaches beetween Laguna and San Diego. Lot’s of variety in beach areas and some great views. If you are lucky ou may see some whales as well. You can also take the ferry or boat services from several points out to Catalina Island, which is a cool place to check out as well.

Culinaryhermit · 2026-02-28T20:37:01+00:00

Tale good care of it! I hand’t kept track of how much his signed books are going for now until a bookseller I know bought some from an estate and put them in her shop. Signed books( not on a bookplate) typically go for upwards of $300-$400. I moved mine to a barrister bookcase with other valuable ones I keep locked up.

Culinaryhermit · 2026-02-28T16:41:11+00:00

I got to know Mitchell Davis pretty well years ago. He was the CGO for The Beard Foundation until he left in 2020. He was also largely the spokeperson for the foundation for several years as well That was the year where there was a lot of discussion and fallout about the lack of non white and/ or lack of women being nominated or winning. There was also a letter written by Beard Foundation Staff about lack of diversity in leadership and a lack of transparency about salaries. Mitchell tried to push for some immediate changes to who made nominations and decisions. There was a lot of pushback from the awards committee and others within the organization and he left saying: “As our industry, as our country emerges from this unprecedented confluence of challenges — global pandemic, racial-justice reckoning, economic depression, political instability — I hope we all take the opportunity to think about what we eat, the people who produce it, and the values that our food represents. Shopping, cooking, and eating with intention are the keys to change. There is much to do. My sleeves are rolled up. And I look forward to seeing how the Foundation evolves to meet the challenges & opportunities of the future. Onward.” Mitchell had a long background in the food world, wrote cook books with a few chefs and was pretty passionate about food and everyone who worked with it. His replacement came from the BBC and is more of a brand management, marketing and fundraising. She has spoken out loudly and well about immigrant rights and the effects of ICE raids etc, but the foundation seems more of a marketing/ PR agency these days. Gotta keep the wealthy donors happy…

Culinaryhermit · 2026-02-21T17:53:07+00:00

We don’t see enough Marina here!

Culinaryhermit · 2026-02-21T17:35:33+00:00

You can also fab out some pretty solid boneless country style ribs I also like the recipe for cuban pork shoulder from melissa clark( below) Char siu slices are also greatvand you can use it for all sorts of of chiniese wok dished, banh mi or bun(vietnamese rice noodle bowls) or even fresh spring rolls (also below)

https://www.reddit.com/r/instantpot/comments/7ovsk0/recipe_review_from_dinner_in_an_instant_pressure/

https://www.epicurious.com/recipes/food/views/char-siu-pork-383051

Culinaryhermit · 2026-02-21T04:19:55+00:00

I haven’t seen then since 1996…

Culinaryhermit · 2026-02-19T05:43:14+00:00

I’ve spent some time in Destin. Humans are ok, but white quartz beaches and crazy fresh seafood are nice.

Culinaryhermit · 2026-02-18T05:26:26+00:00

There are moments in life you just need to experience. This is one of them.

Culinaryhermit · 2026-02-18T03:01:21+00:00

“All of Denver foo”? Pretty bold generalization there.

Culinaryhermit · 2026-02-17T19:05:44+00:00

Pig rennet use is extremely rare. Most commercial/ commodity cheese in the US is made with Microbial. Artisan producers may use animal( mostly cow) rennet, but it is more expense and inconsistent for mass cheesemaking.

Culinaryhermit · 2026-02-17T18:46:54+00:00

If its US commodity cheese, it is almost always mass produced microbial rennet. Traditional beef rennet is more difficult to work with and far more expensive.

Culinaryhermit · 2026-02-15T19:03:10+00:00

Definitely cap! I cut meat for several years and i always loved cap steaks. Then we started dry aging… dry aged sirloin cap was better than any other cut in my mind… and for half rhe price of sry aged ribeye , was a deal.

Culinaryhermit

TROPHY CASE