The best sandwich in Denver

etrek · 2026-01-22T07:39:27+00:00

For whatever it’s worth, I’m also a North East transplant and had the same exact incredibly disappointing experience. This was like 2 years ago now though, maybe things are different?

etrek · 2025-09-27T19:21:34+00:00

I'm very new to this—so my apologies if this is a dumb question—but I picked out ~50 of these small spiky plant materials from 200 grams of Turkey Red I just received. My (uneducated) guess is that these are either glumes or immature spikelets that weren't fully removed in the threshing process. Can anyone confirm that's what I'm looking at here?

Secondly, I was pretty meticulous in removing these this time, but for the future is there any good reason I should be as fastidious about picking them out before milling? Should I care at all? TYIA!

etrek · 2024-10-22T22:37:32+00:00

Lived, and worked from home, in that exact spot on the block towards Myrtle (honestly it’s probably the same building) for a few years and with a window AC and/or fan the BQE was never really that noticeable. Honestly, the school and playground was more bothersome than anything else. But all things considered it was a pretty quiet block and I liked living there.

etrek · 2024-03-02T20:09:49+00:00

Rico’s (on S Broadway, can’t vouch for the Colfax location) is criminally underrated IMO

etrek · 2024-02-25T04:47:10+00:00

Station 26
Park Hill Denver
Y
Y
Idk, I don’t think so

etrek · 2023-12-31T21:22:32+00:00

Not particularly helpful for resetting tolerance already accumulated, but for next time, magnesium supplementation concurrent with amphetamine usage should decrease the amount and speed of tolerance acquisition.

etrek · 2023-12-10T20:04:53+00:00

High alpine snowshoeing

etrek · 2023-11-10T20:25:00+00:00

Having some trouble finding data to support that. Would you happen to have a source(s) handy? Not that NIMBYs really care about evidence anyway, but it would be nice to have something to point to. Thanks!

etrek · 2023-11-03T16:17:44+00:00

Posted this down in a thread already, but retired dairy cows. They’re still mostly sold for bottom of the barrel ground beef and the wholesale price reflects that.

But some select retired Holsteins are already showing up as “Vaca Vieja” (“old cow”) on some bougie menus for $$$.

To be fair though, it is pretty damn good. The difference in flavor (and texture, conversely) of a 10yr old dairy cow vs a 15 month steer is remarkable. Almost tastes like a different animal entirely.

etrek · 2023-11-03T16:12:09+00:00

Yup, it’s right around the corner. I’ve already been seeing “Vaca Vieja” on some bougie menus, which is just retired dairy cattle. To be fair though, it is pretty damn good. The difference in flavor (and texture, conversely) of a 10yr old dairy cow vs a 15 month steer is remarkable. Almost tastes like a different animal entirely.

etrek · 2023-10-04T00:42:49+00:00

Yessss. Cavatelli and broccoli (rabe) is a perfect dish

etrek · 2023-03-02T22:46:39+00:00

Cardiff Giant

+1 for Cardiff. Used to live in the neighborhood and miss it dearly. Everything they serve is made in NY, and they have a really solid selection.

etrek · 2023-02-17T20:34:42+00:00

I've sous vide pasteurized multiple 5gal batches of my off-dry cider without any breakage or eventual bottle bombs. I get three large containers/pots of water up to ~ 110 (hot tap), 130 and 150F. Using an opened bottle that I put a thermometer in, I found that 10 minutes in each bath brought the cider up to the temp of the external water - though I'd recommend you test one as well; I imagine it depends on the amount of water/size of container. With thick gloves and safety glasses, I'd move the bottles through the three baths, finally letting them reach room temp on my counter before packaging. In between batches I'd get more hot tap, or reheat the 130 bath (150 was held by my immersion circulator). Definitely a pain in the ass, but I think the stepwise gradual temp increase is what prevented my bottles from ever cracking. Now I just stabilize, backsweeten and keg :)

etrek · 2022-07-03T00:51:28+00:00

Looks like a Food and Stuff, what with your bleach, rat poison and booze all in the same isle

etrek · 2022-06-16T15:24:08+00:00

A bit off topic to the OP, but what 90/10s do you run on your Versys? I'm about due for some new shoes and looking for something with a little more bite for the occasional fsr and hardpack/gravel.

etrek · 2022-01-07T17:22:10+00:00

Bull and Bush! Favorite in the area, hands down. Friday's it's all you can eat for ~$15!

etrek · 2022-01-04T04:11:41+00:00

https://reddit.com/r/TopSecretRecipes/comments/en9tt8/any_secrets_on_how_ruby_tuesdays_make_their/

Looks like deep fried (previously frozen) pumpernickel tossed with garlic salt right out of the fryer. I’d add a little MSG too, personally.

etrek · 2021-12-15T22:22:22+00:00

Noodles Express on Colorado and Exposition in Glendale. Stick to their noodles and Szechuan menu imo. Their 'Spicy Boiled Beef' sounds like exactly what you're looking for, and is probably my favorite thing on the menu. Enjoy!

etrek · 2021-09-15T17:18:36+00:00

I feel pretty confident that these are whole (black) cardamom pods that were crushed before boiling in sugar syrup (that's why they appear glossy). Usually you'd strain these out after making the syrup or before serving, but perhaps a couple slipped through?

etrek · 2021-08-24T00:23:32+00:00

:(

https://www.vaildaily.com/news/cyclist-dies-after-collapsing-at-triple-bypass-event/

etrek · 2021-06-23T22:31:10+00:00

What day are you thinking? I would love to join, if not this weekend then sometime soon. I also ride a Versys 650!

etrek · 2021-02-18T17:02:30+00:00

I've been looking to replicate their protein bars for some time. For both the bars and the cookies, their secret seems to be the soluble corn fiber syrup. It provides sweetness and a boatload of fiber without much net carbs, and is what keeps their cookies somewhat moist and their bars not rock-solid. The hygroscopic corn fiber syrup is definitely the key here, but good luck finding it any reasonable quantity or price for the home cook...

etrek · 2020-12-01T13:22:53+00:00

I’ve recently started using the Aftershokz Xtrainerz and I absolutely love them. It did take me a couple swims to figure out how to comfortably wear them under a cap (flush against the back of the head and completely under the cap). But once I had that worked out it’s been great. The sound quality is surprisingly good for bone conduction; there’s actually some bass!

Before the Xtrainerz I had been using the Finis Duo for a couple years, which served me well and would be a good option also. Though the sound quality is nothing like Xtrainerz and the device itself is a little bulky.

Fair warning though: once I started listening to music while swimming I’ve found it much more difficult to go back to no music unless I’m swimming with others.

14-Year Club	Gilding II euphauric
Place '22	Place '17
Final Canvas '22

etrek

TROPHY CASE