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This isnt a repice so much as a seasoning combination.

However, Balsamic vinegar, montreal steak seasoning, and a dash of worcestershire sauce makes possibly the best red meat seasonings I've ever tasted.

I had bought a bottle of aged balsamic and was just randomly googling things I could do with it when I bumped accross a website that had that as a steak seasoning. I tried it on steak and fell in love, since then I've used it on various different cuts of meat cooked in various ways, it never fails to impress.

Until that point I considered the idea of putting anything on a steak other than dry seasoning blasphemous.

Polo black = Best cologne ever.

I don't think it smells like food though, it just smells like awesomeness.

That capsaicin is somethin else. Oh the burn.

Hope you're feeling better by now.

I'd cut off my tv, disconnect the phone, dim the lights, and put a cup of both lemon juice and melted butter alongside my plate.

What more do you need?

I don't see the problem.

If you eat beef or pork or processed fish they all died rather unceremoniously.
Ever eaten a lobster? They get boiled alive, you just dont watch.

It may be uncomfortable or uncommon but I think it's a good thing to have a real understanding of where our food comes from, the circle of life and what not.

Plus at least you know it's fresh!

If you cook scallions in with some greens or with a mix of fried veggies like asparagus and green beans they'll go almost unnoticed, they blend right in.

I know they have onion powder but I'd go with ChefR0bert's suggestion of grating a real onion before resorting to powder.

Has he ever tried grilled onions? A slight char on the onion makes them very sweet, it might give him a taste of how good onions can really be.

For those of you interested heres the good news/bad news.
Good news I see what ya'll were saying about the bubbling, the extra yeast started fermentation immediately.

Bad news, I was pushing in the air-lock and I accidentally pushed the rubber stopper through the top into the jug. whoops!

Time to start over

Ok I'll give it another 24 hours to see what happens.

Should I hit it with yeast again if the process doesn't start or is it too late in the game and time to start over?

I made a similar post not too long ago that had some great responses, I've used quite a few of the suggestions already. I'll post the link incase you want to check it out

http://www.seriouseats.com/talk/2009/10/whats-your-favorite-crock-pot-dish.html

My dad is from Argentina and generations of my moms side have lived in Texas so my "old country" recipes focus heavily on various grilled meats with dry rubs. I spent a lot of my childhood in Brazil which has a large focus on the same.
Those don't ever seem to change. I add spices occasionally that wouldn't be used in South America but they cook with local spices, I have the luxury of grocery stores (and excess money to spend in them.)

I like to keep it traditional. My wife who's from Mexico does the same. However I can see an element of change when I see her using canned corn, and store bought tortillas, things that her grandmother and aunts and uncles wouldn't do in the old country, but at the same time when we're cooking something if she's unsure of an ingredient or two she calls mom, who learned from grandma, who learned from great-grandma, etc.

Oh man... I survived soooo many road trips to Mexico and back on gas station snacks. We were always in such a hurry to get there we wouldn't stop to eat.

I like beef jerky but only if I have cold soda with it and those soda bottles always go warm on you after a half hour or so. Baked chips are good, you seem to find more and more with chile or jalapeno the closer you get to the border which I'm partial to.

Sour gummy worms go well with the soda but not so much after downing a half a pack of beef jerky.
I've been to a million gas stations that had food in the corner behind a counter, tacos, turkey legs, chicken wings, fried chicken, etc etc. I just can't bring myself to eat it. I'll stick to the pre-packaged stuff and fruit stands to pillage whenever I see them.

I want a mixer so I can start using dough more in cooking, I'd like to make my own breads and pizza crusts and whatever other wonders are generally started with a mixer.

Good wines and some well aged balsamic vinegar will be on my list too.