Food Thread: What's Happening In Your Kitchen? [CBD]

Velveeta is one of the 5 basic elements. Interestingly, you cannot impart any permanent change to velveeta. If you melt it, it simply reforms at some later time into the exact same hunk. If you cut it, the pieces will eventually reconnect into the same block of velveeta. Velveeta is and always was and forever will be. Velveeta can be neither created nor destroyed, only transported from one location to another. At the end of time, when the universe has become a quiet soup of goopy entropy, there will be one giant block of velveeta, all of the velveeta there ever has been or ever will be, in one place, waiting for another universe to arise.
-- Snoodling World Champion 1997

I bought this to make some sort of decadent dip for a Super Bowl shindig, but only needed one of the packages. So...this sat...and sat...and sat. I'm sure it's fine, but I think I will keep it forever, or at least until the Zombie Apocalypse^TM when we will need to eat. Hmmm....maybe gopher in a nice cheese sauce?

[Addendum] I'm not making fun of Velveeta, I'm simply amused that I have something dated "Best by 07/11/2013." So what's the oldest stuff in your refrigerator?

*******
Potatoes are a staple in most people's kitchens, and they can get boring. Getting them crispy certainly helps, but deep frying is a mess and stinks up the house. Getting them crispy in a pan is more difficult, so I tried something new, with very good results. I cut the potatoes into bite-sized chunks, then salted them liberally and put them in a bowl with a paper towel in the bottom. They quickly began to give up a surprising amount of liquid, which soaked the towel, and the next towel, and the next towel. After about 30 minutes I dried them as best I could and put them in a medium-hot pan with corn oil and butter, tossed to coat, and them left them alone until they browned nicely. Then I just tossed again, leaving them alone again. After a few times they were beautifully browned on most sides, nicely salted, and ready to eat.

Drying them out a bit really helped them crisp up. This is similar to a French dish called "Pommes de Terre Sarladaise," which is an absolutely decadent dish that requires a bit more prep, and copious quantities of duck or goose fat, butter, garlic and parsley. Here is one simple recipe, that omits butter (typical socialists), but there are thousands, so poke around if you are interested, and find the one that looks the best.

*******

Dinner last night from a recipe I modified to decrease the amount of fat in the sauce. The recipe calls for the deglazed pan drippings poured directly into the sauce base. But I dimly recalled my last experience with this technique not turning out well. So I poured the drippings into a glass measuring cup and allowed them to separate for a few minutes. Wow....lots of pork fat...and clearly too much for the sauce. So I spooned out most of it and it turned out great.
*******
I found this in a throwaway magazine in a dentist's office (I think). I don't remember which magazine, so my apologies. I also may have posted it before, but chalk that up to incipient senility.

It is definitely a spice-forward candy, so if you want to back off a bit on the cayenne, or even omit it entirely, go for it. The brittle recipe is excellent in its own right.

Cayenne Peanut Brittle

Ingredients:
• Non-stick cooking spray
• 2 cups sugar
• 1/2 cup corn syrup
• 1/4 cup unsalted butter
• 1 tsp salt
• 1 tsp cayenne pepper
• 1 tsp baking soda
• 3 cups salted dry-roasted peanuts

Preparation:

Spray your spatula and a large baking sheet with the non-stick spray and set aside for later.

With your burner set to medium-high heat, in your large pot combine the sugar, corn syrup, unsalted butter, salt, and pepper. Mix all of the ingredients as they come to temperature and sugar fully dissolves.

Bring the contents of your pot to a consistent and gentle boil. Once boiling, insert your candy thermometer and allow the pot to boil until it reaches 300°. Do not stir the mixture during this time. [I don't know why you shouldn't stir it. I do, because I can't resist]

It will take a little while to reach 300°, but pay close attention as you'll want to remove it from the heat promptly when it reaches full temperature. Burned sugar = no fun.

Remove the pot from the heat and immediately sprinkle the baking soda over the mixture. The syrup mixture is very hot, so be careful in these steps as it will bubble vigorously. Using the wooden spoon, stir the peanuts into the mixture until they are evenly distributed.

Carefully pour the mixture into your baking sheet, and using your spatula spread the brittle out evenly over the surface of the pan. Let it cool for about 10 minutes.

Once cooled, break the brittle into pieces that suit your preference and enjoy.

Posted by: Open Blogger at 05:00 PM

Comments

(Jump to bottom of comments)

1 I like the Aldi store brand of processedcheese much better than Velveeta. It keeps longer and tastes better while costing less.

Posted by: Polliwog the 'Ette at December 27, 2015 04:56 PM (GDulk)

2 Food thread!!!

I told my mom I would show up with dip last night and only brought salsa. My mother was so disappointed my uncles wife went out and bought velvetta and rotel.

Since it's the appropriate place I will brag one more time that i made two fantastic chocolate pies, with merengue, this year.

Posted by: Lea at December 27, 2015 04:58 PM (FbLkA)

3 Don't overthink the potatoe.

Just bake or boil and add copious amounts of butter, half and half, salt and pepper. KISS.

And don't peel 'em.

Posted by: Hairyback Guy at December 27, 2015 04:59 PM (ej1L0)

4 Posted by: Lea at December 27, 2015 04:58 PM (FbLkA)

~~Pictures~~ Slices for the Horde or it didn't happen.

Posted by: CharlieBrown'sDildo at December 27, 2015 05:00 PM (Zu3d9)

5 I made roasted potatoes the other day to go with the grilled pork chops and boiled okra for Christmas dinner. Cut them into pieces and soaked them overnight in the refrigerator, tossed with olive and canola oil, added in onions and red bell pepper. Cooked at 375 for about an hour without stirring. Crisp on one side and fluffy in the middle from the soaking, I guess. One side of crisp is about all I can ever manage.

Posted by: huerfano at December 27, 2015 05:01 PM (NSb9d)

6 I probably have older stuff than that in my fridge.Definitely have older stuff than that in my pantry.

Posted by: steevy at December 27, 2015 05:01 PM (8HTq1)

7 My F-i-l ate so many potatoes that it was increasing his (magnesium?), some sort of trace mineral like that, and his doctor told him he had to cut back. We usually eat rice or noodles (woohoo for cultural appropriation!) and I have a hard time getting theough a five pound bag without having them go bad. Makes cooking for my in-laws "interesting".

Posted by: Polliwog the 'Ette at December 27, 2015 05:02 PM (GDulk)

8
Posted by: Lea at December 27, 2015 04:58 PM (FbLkA)

Pictures Slices for the Horde or it didn't happen.

Posted by: CharlieBrown'sDildo at December 27, 2015 05:00 PM (Zu3d9)

That USB port is gonna be messy.

Posted by: IllTemperedCur at December 27, 2015 05:03 PM (OMTVG)

9 I just made some Spanish rice with all of the leftover ham from Christmas.

It's going to last for days.

Posted by: Kreplach at December 27, 2015 05:03 PM (WVvzl)

10 >>That USB port is gonna be messy.
Posted by: IllTemperedCur at December 27, 2015 05:03 PM (OMTVG)

Heh. I actually took a picture before it was sliced but apparently the heat yesterday wasn't good for the merengue. The leftovers separated a bit, which I didn't think about.

In fairness to me, 1. It's not usually 78 degrees the day after Christmas and 2. There usually aren't leftovers. We had a small crew this year.

On the velvetta, my sil made a crockpot casserole with hash browns and velvetta that was actually pretty tasty.

Posted by: Lea at December 27, 2015 05:07 PM (FbLkA)

11 The dentist encourages you to eat peanut brittle?

Posted by: Bertram Cabot Jr. at December 27, 2015 05:10 PM (FkBIv)

12 I never though deep frying potatoes stunk up the house. If you think potatoes do that you should try some fat back.

Posted by: Vic We Have No Party at December 27, 2015 05:10 PM (t2KH5)

13 Posted by: Vic We Have No Party at December 27, 2015 05:10 PM (t2KH5)

Fish has to be the winner though....

Posted by: CharlieBrown'sDildo at December 27, 2015 05:12 PM (Zu3d9)

14 Ah - Velveeta & Rotel. I haven't had that in a while. I like to add in some hot breakfast sausage, which really makes it. And I like that Rotel now has so many different varieties.

Since Lea is bragging, I will just say that I made pecan pies for Christmas (for the first time ever) from pecans "harvested" from my own tree.
Apparently they were good pies. Everyone that got some raved, and Mom caught my sis's husband eating it for breakfast this morning (he's not supposed to - diabetic, and just had a chemo treatment on Monday).

Posted by: Chi at December 27, 2015 05:12 PM (mUsVF)

15 Ok what food is the 3rd picture?

Posted by: Misanthropic Humanitarian, wanna get a cup of coffee? at December 27, 2015 05:13 PM (voOPb)

16 I once lived in Velveeta Village. And yes, the streets are in fact paved with CheezWiz and trees are adorned with diced pimentos. Jealous much?

"Chico reeled when San Francisco columnist Herb Caen described it as "a place where Velveeta is found in the gourmet section of the supermarket." Lodi, as in "stuck in," was marked forever by Creedence Clearwater. Oakland has never escaped Gertrude Stein's "there is no there there," a line that, in context, actually is meant to lament the loss of Stein's childhood home."

Posted by: 13times at December 27, 2015 05:14 PM (WHVu+)

17 Velveeta is one of the 5 basic elements. Interestingly, you cannot impart any permanent change to velveeta. If you melt it, it simply reforms at some later time into the exact same hunk. If you cut it, the pieces will eventually reconnect into the same block of velveeta. Velveeta is and always was and forever will be. Velveeta can be neither created nor destroyed, only transported from one location to another. At the end of time, when the universe has become a quiet soup of goopy entropy, there will be one giant block of velveeta, all of the velveeta there ever has been or ever will be, in one place, waiting for another universe to arise.

Posted by: Snoodling World Champion 1997 at December 27, 2015 05:17 PM (k9qR4)

18 Hmmm....maybe gopher in a nice cheese sauce?

You mix it in with other cheeses for Mac n' cheese. It melt to a smoother consistency than just using real cheese.

And don't peel 'em.
Posted by: Hairyback Guy

My F-i-l ate so many potatoes that it was increasing his (magnesium?), some sort of trace mineral like that, and his doctor told him he had to cut back.
Posted by: Polliwog the 'Ette

If you eat a lot of 'taters you should peel them. The skins can collect heavy metals from the soil.

So you aint' going to die if you eat skins and most US farms have their soils tested, but if you're eating imported stuff ...

Posted by: weft cut-loop at December 27, 2015 05:17 PM (9YDUz)

19 Since it's the appropriate place I will brag one more time that i made two fantastic chocolate pies, with merengue, this year.

You made dancing pies?

Posted by: Insomniac - Pale Horse/Death 2016 at December 27, 2015 05:17 PM (kpqmD)

20 13 Fish has to be the winner though

Posted by: CharlieBrown'sDildo at December 27, 2015 05:12 PM (Zu3d9)

I've fried fish in the house too. Frying fat back is the stinkinest thing I have ever smelled inside. Well aside from the bathroom in the morning after a night of heavy beer drinking.

Posted by: Vic We Have No Party at December 27, 2015 05:17 PM (t2KH5)

21 OK - question: Smoked Salt.

What's up with that? I am designing/building a simple cold smoker, and I think I'll try smoking some kosher salt.
Anyone ever done this? Or do you even use the stuff? Is there that much difference in flavor?

Posted by: Chi at December 27, 2015 05:18 PM (mUsVF)

22 I roasted a turkey for Christmas dinner. Oven bag was helpful in getting more moist bird. I always have to look up recipes for brine and went apple juice, I don't think I would like that even if I had some. But I had frozen limeade concentrate so gave that a whirl. Certainly did not ruin the bird, although I almost tossed the drippings, instead of making gravy but I had someone who didn't know about the lime and hadn't been taking zinc for a cold taste and was told they tasted fine.

Posted by: PaleRider at December 27, 2015 05:18 PM (chkUd)

23 On my parents' 25th wedding anniversary in 1997 we cleaned out the deep freezer. We were finding stuff from the late 80s.

I should probably wish them a happy 43rd before the day is out.

Posted by: Vendette at December 27, 2015 05:19 PM (JiPat)

24 Posted by: Misanthropic Humanitarian, wanna get a cup of coffee? at December 27, 2015 05:13 PM (voOPb)

Pulled Pork on a potato bun with homemade sauce and store-bought cole slaw.

Posted by: CharlieBrown'sDildo at December 27, 2015 05:19 PM (Zu3d9)

25 15 Ok what food is the 3rd picture?
Posted by: Misanthropic Humanitarian, wanna get a cup of coffee? at December 27, 2015 05:13 PM (voOPb)

Looks like a pulled pork and cole slaw sandwich.

Posted by: Insomniac - Pale Horse/Death 2016 at December 27, 2015 05:20 PM (kpqmD)

26 Cayenne peanut brittle is tasty. I've also had peanut brittle flavored with habanero pepper.

Posted by: Michael the Hobbit at December 27, 2015 05:20 PM (dPpmC)

27 I told my mom I would show up with dip last night and only brought salsa. My mother was so disappointed my uncles wife went out and bought velvetta and rotel.

Otherwise known as my world famous Alabama HeartStopper Dip. Suitable for football games or spackling holes in drywall.

The only thing better is homemade French onion dip. Or even better, both at once. You did say you have 911 on speed dial, right?

Posted by: BackwardsBoy at December 27, 2015 05:20 PM (LUgeY)

28 taking zinc for a cold

Oh, man. I did that back in 1996. Never again.

(yeah, it helped with the cold, but holy shit, I'd rather suffer than put up with the taste changes)

Posted by: Snoodling World Champion 1997 at December 27, 2015 05:21 PM (k9qR4)

29 @14 "Hot breakfast sausage" for gringos like you and me. The real deal is chorizo, now available almost everywhere, and it is a hot spicy greasy mess just perfect for a quesa fundido (the exact root words of which I do not want to know).

I'm meh on Velveeta generally, but their special white "queso blanco" is ideal.
I suppose everyone knows that Velveeta is an ecologically-blessed product in our old sense of the word, allowing profitable and nutritious use of some whey that was in the natural old days, always discarded, at the peril of The Chiddle-dren. Wonder if they could do something similar with the acidic blowby from healthy and gotta-have Upstate NY Greek Yogurt, now poisoning the Hudson?

Posted by: Stringer Davis at December 27, 2015 05:22 PM (YBRsJ)

30 Posted by: 13times at December 27, 2015 05:14 PM (WHVu+)

I like Velveeta (check the addendum above). It is the perfect cheese for dips, and it makes rockin' mac and cheese.

I am just amused by the date....

Posted by: CharlieBrown'sDildo at December 27, 2015 05:22 PM (Zu3d9)

31 3 cups salted dry-roasted peanuts

==================

Oh man, you a freakin cannibal or something?

Posted by: Charles M Schulz at December 27, 2015 05:22 PM (B3EeS)

32 I did have a few cases of can food that was about three years past the Best Buy date until I rotated them out. Can food though can last over 20 years if not exposed to any drastic temperature change. It may lose some of the flavor but it won't kill you.

Posted by: Max Rockatansky at December 27, 2015 05:23 PM (MNgU2)

33 Wait a minute. You chopped up some spuds and fried them like the picture. And that was something new to you? Seriously? They are good.

Posted by: Fritz at December 27, 2015 05:23 PM (BngQR)

34 >>You made dancing pies?
Posted by: Insomniac - Pale Horse/Death 2016 at December 27, 2015 05:17 PM (

Ha. Yes. Tasty dancing pies!

Posted by: Lea at December 27, 2015 05:23 PM (FbLkA)

35 Posted by: Fritz at December 27, 2015 05:23 PM (BngQR)

The salting to draw moisture out so they become crispy was a new thing for me. I knew it would work, but just never tried it until recently.

It's also a technique to teach patience. I love flipping and mixing and stirring...and probably do it far too much. But this dish requires a zen-like calm.

Posted by: CharlieBrown'sDildo at December 27, 2015 05:26 PM (Zu3d9)

36 - happening? Prim rib, roasted broccoli and squash and mashed potatoes with a California petite syrah, (It was kind of our Christmas dinner)
Velveeta (as cheese wiz) is often put on cheese steaks, I personally would rather have provolone or mozzarella, but to each his own.

Posted by: Skip at December 27, 2015 05:26 PM (C1Suc)

37 Snoodling wins the Internet for the day for his entry at 17.

Posted by: Sharkman at December 27, 2015 05:27 PM (QWtgr)

38 @26
I bet it is.
First thing I made with the pecans I got this year was spiced candied pecans (cayenne included). Very good stuff. I cut the cumin in half on the second batch, as I'm not a big fan. Plus, I added in ginger.
I think it was an Alton Brown recipe?

Posted by: Chi at December 27, 2015 05:27 PM (mUsVF)

39 We have a jar of pineapple chunks packed in gin that is probably twenty years old. We keep moving it for some reason!

Made burgoo today since it's gloomy here and should be most of the week.

Posted by: Y-not on the phone at December 27, 2015 05:27 PM (t5zYU)

40 Thanks CBD & insomniac

Posted by: Misanthropic Humanitarian, wanna get a cup of coffee? at December 27, 2015 05:29 PM (voOPb)

41 Velveeta (as cheese wiz) is often put on cheese steaks, I personally would rather have provolone or mozzarella, but to each his own.

Sargento makes a shredded cheese blend (6, count 'em, 6!) that is the best cheese I've ever had in my life. I look for food to put it on.

Posted by: BackwardsBoy at December 27, 2015 05:29 PM (LUgeY)

42 Wait, I am first?

Posted by: Sherry McEvil, Stiletto Corsettes now franchising Lulu Snackbars at December 27, 2015 05:29 PM (kXoT0)

43 Posted by: Sharkman at December 27, 2015 05:27 PM (QWtgr)

Yup...take a look at the top of the post.

Posted by: CharlieBrown'sDildo at December 27, 2015 05:29 PM (Zu3d9)

44 Velveeta (as cheese wiz) is often put on cheese steaks, I personally would rather have provolone or mozzarella, but to each his own.

I lived in Philly for a minute, so yeah.

No.

Velveeta and Wiz are not the same. Not even close. Also, yeah, if it ain't got wiz it ain't the real thing. I mean, you live in Bucks, you probably like mozz or prov. You live in the city you eat it with wiz.

Posted by: Snoodling World Champion 1997 at December 27, 2015 05:30 PM (k9qR4)

45 Sorry, comments were blank.

Posted by: Sherry McEvil, Stiletto Corsettes now franchising Lulu Snackbars at December 27, 2015 05:30 PM (kXoT0)

46
It's leftover weekend, here.

Pulled pork enchiladas yesterday.

Chicken Cacciatore today. Gonna need some fresh pasta, though.

Spiral sliced ham tomorrow. Probably ham and cheese omelettes to start the day.

That, of course, if tornadoes don't take us to Oz...

Posted by: Spun and Murky at December 27, 2015 05:30 PM (4DCSq)

47 Smoked salt is excellent, chi.

Posted by: Y-not on the phone at December 27, 2015 05:31 PM (t5zYU)

48 We once ate a package of cream cheese that was four years past it's sell by date.

Really, only slightly more firm, but otherwise it was perfectly fine. A testament to modern packaging. The only way that happens is if the material is perfectly sterile when sealed up.

Posted by: ThomasD at December 27, 2015 05:34 PM (93CuU)

49 I assume coarse salt for the potato dish, CBD?

Do the potatoes get very salty?

Posted by: Y-not (@moxiemom) at December 27, 2015 05:35 PM (t5zYU)

50 5 year old Nutella. Just ate a couple spoonfuls last month. It has that chalky texture chocolate gets when it ages, but tasted ok. I mean, it didn't kill me. Well, not yet anyway. I hope. Pro tip- don't stick it in the microwave to 'reconstitute' it. You'll get fireworks.

Posted by: Eromero at December 27, 2015 05:35 PM (b+df9)

51 Not Bucks but suburbs nevertheless

Posted by: Skip at December 27, 2015 05:35 PM (C1Suc)

52 @17 So what you're saying is that Velveeta could be used to construct a T-1000?

Posted by: Robert Patrick at December 27, 2015 05:36 PM (B3EeS)

53 I pulled a bottle of ketchup out of the cabinet not long ago that expired back in '013. It was still good.

It's now in the fridge.

Posted by: BackwardsBoy at December 27, 2015 05:37 PM (LUgeY)

54
Salsa is a dipping sauce, the hotter the better.

Posted by: Guy Mohawk at December 27, 2015 05:40 PM (ODxAs)

55 I bought a new side-by-side refrigerator-freezer early in 2014, to replace a then twenty-year old unit. When we did the cleanout of the old, we discovered an embarrassing number of items with best-if-used-by dates from the previous decade. Mostly jams, pickles and BBQ sauces.
In the back of the current unit is a 2-lb wheel of home-made smoked cheddar from about three years ago. Not certain if we should risk it, but it certainly will be well-aged.
Leftovers night tonight at supper - pork loin roast, stuffed with apples, Italian sausage and onion. It was our Christmas dinner and was absolutely scrumptious. Recipe available on request.

Posted by: CeliaHayes at December 27, 2015 05:41 PM (95iDF)

56 You don't want to know how old some of the food is in this house. Lately, it has become a source of friction for the mister and I (celebrating our 29th anniv. today). I started stocking up for the Apocalypse back in '09, and we also had a favorite grocery store get bought out, thus things were had for pennies on the dollar.

I found some steaks from that particular grocery story, bought in '09, and they were fine. No freezer burn, no special wrapping and tasteh.

The only food I get burned on are Triscuits. They go rancid relatively quick. Same with saltines.

Posted by: RushBabe at December 27, 2015 05:43 PM (/NEnw)

57 This site has crashed every browser on my ipad. WTF?

Posted by: oldbuffalo at December 27, 2015 05:43 PM (/pOl7)

58 Potatoes are 100 pct carbs, therefore 100 pct evil. There's got to be a way to create protein potatoes, analogous to fake vegan sausages.

Posted by: Robert Atkins at December 27, 2015 05:44 PM (B3EeS)

59 Just cleaned out my fridge last month. It was due. I threw out some stuff from last century. (no joke)

Posted by: irright at December 27, 2015 05:44 PM (DtNNC)

60 Happy anniversary, RushBabe!

Posted by: Y-not (@moxiemom) at December 27, 2015 05:45 PM (t5zYU)

61 "Cayenne peanut brittle is tasty. I've also had peanut brittle flavored with habanero pepper."

MtH, you do okay through the strormage?

Posted by: Ricardo Kill at December 27, 2015 05:45 PM (t31qI)

62 Sherry McCarthy Evil - Were you writing in a comment block with no other content? As no thread or nothing but the comment block you writing in?

Posted by: Skip at December 27, 2015 05:46 PM (C1Suc)

63 For my family, it is Velveeta and Pace. Always.

Was once in an isolated place (Central Eurasia. long story.) and had to subsist on food that had been kept in warehouse-type storage. The canned soup needed LOTS of water to re-constitute. And we had breakfast cereal (Post Raisin Bran) that had been frozen. for eight years.

Posted by: goatexchange at December 27, 2015 05:47 PM (Nd4YY)

64 Posted by: Y-not (@moxiemom) at December 27, 2015 05:35 PM (t5zYU)

Yes...Kosher salt.

And no, they were perfectly salted. I imagine that a lot of the salt remains in solution and is wicked away by the paper towel and drained at the end of the process.

But...I don't think I used a huge amount of salt. Just a bit more than I would have had I salted for taste.

Posted by: CharlieBrown'sDildo at December 27, 2015 05:47 PM (Zu3d9)

65 "Thanks CBD & insomniac"

MH, you cussing yet. Somebody needs to be. Down 17-0.

Posted by: Ricardo Kill at December 27, 2015 05:47 PM (o5nJn)

66 I remember cleaning out the fridge in 2006 and finding an unopened bottle of ranch dressing dated 1997. I don't ever use ranch, and I have never bought ranch dressing in my entire life.

Posted by: Snoodling World Champion 1997 at December 27, 2015 05:47 PM (k9qR4)

67 You say bitato I say buttado.

Posted by: Joe Biden at December 27, 2015 05:48 PM (B3EeS)

68 Happy anniversary, RushBabe!
Posted by: Y-not (@moxiemom) at December 27, 2015 05:45 PM (t5zYU)

Thanks!

If I could just quit taking advantage of grocery deals (I stock up on loss leaders), there'd probably be a lot less ill will in the trenches. Dodging the shrapnel.

Posted by: RushBabe at December 27, 2015 05:48 PM (/NEnw)

69 >>Posted by: CharlieBrown'sDildo at December 27, 2015 05:47 PM

Thanks!

Posted by: Y-not (@moxiemom) at December 27, 2015 05:48 PM (t5zYU)

70 Posted by: Skip at December 27, 2015 05:46 PM (C1Suc)

She probably opened the page while I was saving the revision in the original post.

That will do weird stuff.....

Posted by: CharlieBrown'sDildo at December 27, 2015 05:49 PM (Zu3d9)

71 Thanks, Y-not.
I'd still like to here if it's that easy to make, tho. I saw some chef on the Guy Fieri network do it, so when I finish the smoker, I'll try it.

Leftovers? Yesterday, my Sis brought me all the dark meat from her Christmas turkey (who doesn't like dark meat???) so that will become a turkey pot pie. And i also got a dozen farm fresh eggs from her, too!
(Funny that when you're pushing 50, your idea of a great Christmas gift changes drastically)

Posted by: Chi at December 27, 2015 05:49 PM (mUsVF)

72 I remember cleaning out the fridge in 2006 and finding an unopened bottle of ranch dressing dated 1997. I don't ever use ranch, and I have never bought ranch dressing in my entire life.

The Velveeta did it.

Posted by: BackwardsBoy at December 27, 2015 05:49 PM (LUgeY)

73 We've got pickles and bbq sauce well past their best-by dates, but the wife is good about cleaning out the ridiculously old stuff. Might have something to do with the time she was overseas for a month and I let a sliced onion molder in the fridge the whole time she was gone. The whole fridge stunk of it, but it happened so gradually I never really noticed. Oh, and Happy Anniversary, RushBabe.

Posted by: Lincolntf at December 27, 2015 05:49 PM (2cS/G)

74 >>> The only food I get burned on are Triscuits. They go rancid relatively quick.

They are rather oily, for a cracker.

Posted by: fluffy at December 27, 2015 05:49 PM (AfsKp)

75 -> I am just amused by the date....

Velveeta and Twinkies and Yoohoo. Old school preppers!

Just a few weeks ago I saw large slab Velveeta cheeze blocks selling for $2 at the local Grocery Outlet discount store. The load was within two weeks of expiration.

Chico, ca. was known as Velveeta Village for a long time.

Posted by: 13times at December 27, 2015 05:49 PM (WHVu+)

76 . . . and then the remaining block of Velveeta will collapse on itself and create a Cheese Black Hole from which only the odor of freshly-made nachos will escape into the Universe.

Posted by: Sharkman, speaking in Carl Sagan's stoned voice. at December 27, 2015 05:50 PM (QWtgr)

77 They are rather oily, for a cracker.

Posted by: fluffy at December 27, 2015 05:49 PM (AfsKp)

There is a Southern joke in there...somewhere.

Posted by: CharlieBrown'sDildo at December 27, 2015 05:50 PM (Zu3d9)

78 Mr Sinmi is cleaning the fish he just caught off the bridge on Marathon (Florida Keys). Mmm. Anticipation.

Posted by: sinmi at December 27, 2015 05:50 PM (QD7LJ)

79 This site has crashed every browser on my ipad. WTF?

Posted by: oldbuffalo at December 27, 2015 05:43 PM (/pOl7)

I check my iPad right before I got to sleep most nights, and the HQ loads and reloads constantly. I usually give up.

Posted by: RushBabe at December 27, 2015 05:52 PM (/NEnw)

80 (Funny that when you're pushing 50, your idea of a great Christmas gift changes drastically)

Doesn't it? We had the best time over at #1 SIL's house yesterday, just watching football, sipping exotic liqueurs with the kids and Gkids, munching and laughing our asses off . B'Gal teared up a few minutes ago remembering it.

Life is good.

Posted by: BackwardsBoy at December 27, 2015 05:53 PM (LUgeY)

81 As this has happened to me rather often I'm getting sure other behind the scenes things are changing and for a few seconds it goes "blank"

Posted by: Skip at December 27, 2015 05:54 PM (C1Suc)

82 "rather oily, for a cracker."
----------

Screw you.

Posted by: George Zimmerman at December 27, 2015 05:54 PM (DtNNC)

83 I am tempted to link to merengue videos.

Posted by: Kindltot at December 27, 2015 05:55 PM (q2o38)

84 Actually love Trinkets but they don't store well.

Posted by: Skip at December 27, 2015 05:57 PM (C1Suc)

85 "This site has crashed every browser on my ipad. WTF? "

It has been extremely slow and creaky for me for about a week now.

Posted by: Ricardo Kill at December 27, 2015 05:57 PM (KFgj+)

86 Made the chicken-in-milk recipe I snagged here a few weeks ago.

Out. Standing!!!

Thank You to the moron what posted it!

Posted by: speedster1 at December 27, 2015 05:58 PM (1brdf)

87 I have never, ever put ketchup, mustard, steak sauce, or such in the fridge.
Anything with a good amount of salt and/or vinegar stays in the cupboard. Hasn't killed me yet...

But I would be embarrassed to say how old some of the crap in my fridge is - unidentifiable, some of it.

Posted by: Chi at December 27, 2015 05:58 PM (mUsVF)

88 Triscuits. They go rancid relatively quick.

I bet on Triscuit once at Belmont in the 5th race. Finished out of the money

Posted by: Nevergiveup at December 27, 2015 05:58 PM (DUoqb)

89 Thanks, Lincolntf.

We have a "Fresh to Frozen" salvage store about 20 minutes away (a prepper friend took a bunch of us a couple years ago. It was like a field trip.)

I stop in every now and then. Best find to date was Ocean Spray cranberry sauce (one of the few sides my picky kids will eat) for .50/can. I bought a couple cases.

I think exp. dates on canned goods are a ruse by the mfrs to force the store to update their inventory. It's aggravating that church food banks, begging for donations, always put that snippy, "Please check exp. dates before donating" in the bulletin. If it's good enough for my family, it sure as heck should be good enough for everyone else's. Besides, if you were stranded on a desert island and had only expired canned goods as your food source, would you decline?

Though so!

Posted by: RushBabe at December 27, 2015 05:59 PM (/NEnw)

90 MY CO is huge Packers fan...guess I better not ask him an favors tonight ha?

Posted by: Nevergiveup at December 27, 2015 05:59 PM (DUoqb)

91 82
"rather oily, for a cracker."

I'm German-Irish.

Posted by: Tom Hagen at December 27, 2015 06:00 PM (LAe3v)

92 Besides, if you were stranded on a desert island and had only expired canned goods as your food source, would you decline?

I'd check with the old man in the cave.

Posted by: Bertram Cabot Jr. at December 27, 2015 06:00 PM (FkBIv)

93 Well goddam,again, GB.

Posted by: Ricardo Kill at December 27, 2015 06:00 PM (D7SnR)

94 *Thought*

Posted by: RushBabe at December 27, 2015 06:00 PM (/NEnw)

95 Can't say anything is slow on this website that I can tell

Posted by: Skip at December 27, 2015 06:00 PM (C1Suc)

96 Having a wife that thinks that when the best by date arrives that the food in question suddenly changes from perfectly fine to being deadly poison, there's not much chance of finding out of date stuff in our fridge.

Posted by: AshevilleRobert at December 27, 2015 06:03 PM (9ltS8)

97 Posted by: speedster1 at December 27, 2015 05:58 PM (1brdf)

The Jamie Oliver one I posted last week?

Posted by: CharlieBrown'sDildo at December 27, 2015 06:03 PM (Zu3d9)

98 Another "cracker" that goes rancid pretty quickly? Those Chinese fried noodle things - not the ones that you get with egg drop soup, but the store bought ones that look like spaghetti.

Posted by: Chi at December 27, 2015 06:03 PM (mUsVF)

99 It's aggravating that church food banks, begging for donations, always put that snippy, "Please check exp. dates before donating" in the bulletin.

Sadly, no. The food bank here was threatened by the city. They cannot under any circumstances accept or give away anything that has reached its nominal expiration date.

Bureaucrats are pure evil.

Posted by: Snoodling World Champion 1997 at December 27, 2015 06:03 PM (k9qR4)

100 O/T - Insty is hawking "How to Turn Your Blog Into a Six-Figure Money-Making Machine."

So Ace's real name is Sarah Titus?

http://amzn.to/1kmCKKs

Posted by: RushBabe at December 27, 2015 06:04 PM (/NEnw)

101
More and more stories out of TX of people surviving tornadoes by huddling in their bathrooms.

Just like the disaster preparedness sites say to do!

Posted by: Spun and Murky at December 27, 2015 06:04 PM (4DCSq)

102 I'm back finally. The site crashed and either my modem or my router locked up. I had to unplug both, wait for a little bit and plug them back in to reset.

Posted by: Vic-we have no party at December 27, 2015 06:04 PM (t2KH5)

103
96 Having a wife that thinks that when the best by date arrives that the food in question suddenly changes from perfectly fine to being deadly poison, there's not much chance of finding out of date stuff in our fridge.
Posted by: AshevilleRobert at December 27, 2015 06:03 PM (9ltS

Don't get me started.

Posted by: eman at December 27, 2015 06:05 PM (MQEz6)

104 97 CBD

Yes - sorry for forgetting it was you.

Absolutely fantastic - moist, flavorful, VERY easy to make.

Posted by: speedster1 at December 27, 2015 06:07 PM (1brdf)

105 Posted by: AshevilleRobert at December 27, 2015 06:03 PM (9ltS

You too?

Mine is a lunatic.

Posted by: CharlieBrown'sDildo at December 27, 2015 06:07 PM (Zu3d9)

106 Come to think of it, I downloaded to my android one of those 1.99 Calvin and Hobbs books they had on the daily deals at the same time I was posting on here. That may have overloaded one of those devices.

Posted by: Vic-we have no party at December 27, 2015 06:08 PM (t2KH5)

107 Someone mentioned chorizo. The first time I saw this dish it was made with chorizo but I prefer the chicken version. Queso Blanco or Oxama cheese melted with grilled cubed chicken and a small amount of Pico de Gallo. Pour one ounce of Triple Sec over the dish and light. Stir and put in warm tortilla and enjoy. The Triple Sec is the key.

Posted by: Ben Had at December 27, 2015 06:09 PM (bYlB1)

108 Don't get me started.

*shuffles feet*

Posted by: BackwardsBoy at December 27, 2015 06:09 PM (LUgeY)

109 Posted by: speedster1 at December 27, 2015 06:07 PM (1brdf)

Good to hear. I will try it again, because while I think I made it, I have no recollection of its quality.

Posted by: CharlieBrown'sDildo at December 27, 2015 06:09 PM (Zu3d9)

110 We probably have some stuff in cans at the back of some shelves from Y2K. What you have to keep an eye on is acidy stuff like has tomatoes in it. I eat out of date stuff now. You bet your ass I'd eat it in zombie times, and I'd hope to find some out of date ammo too. As an aside, I shot some 30 year old 12 gauge high brass paper hull shells in a 61 year old Winchester Model 12 (yeah I have at least 1 Winchester) not long ago.

Posted by: Eromero at December 27, 2015 06:10 PM (b+df9)

111 Hey foodies. Made my seafood lasagna a couple days ago. Layers 1 and 3 had spinach and parsley, middle layer had crab and shrimp, and it was made with a white sauce.

The first day I thought it was less than the sum of its parts, but on the second and third days it was splendid. I guess lasagna needs time to ruminate.

I froze half of it so I'll have something decadent for the bleak midwinter (besides Cointreau and cigarillos).

Posted by: All Hail Eris, Literate Savage at December 27, 2015 06:10 PM (jR7Wy)

112 From 44- he has me interested in a comparison between Cheese Whiz and Velveeta. Both made by Kraft, both same color, Velveeta from Wiki is a American cheese, but no description on Whiz. Have eaten both but haven't for a few years.

Posted by: Skip at December 27, 2015 06:13 PM (C1Suc)

113 Three years ago we had 10 inches of snow and week long power outage so nothing in my fridge is older than that! I do throw things out periodically if I'm cleaning out cabinets.

>>and more stories out of TX of people surviving tornadoes by huddling in their bathrooms.

People who live in places with a lot of tornados know where they are supposed to be. But if the tornado is bad enough it might not matter. We are having bad storms right know but I think the tornados are south of me.

Posted by: Lea at December 27, 2015 06:14 PM (FbLkA)

114 I was expecting this from GB.

They are an embarrassment anytime they play on the big stage.

Posted by: Misanthropic Humanitarian, wanna get a cup of coffee? at December 27, 2015 06:14 PM (voOPb)

115 Well, GB fans. I am disappointed.

Posted by: Ricardo Kill at December 27, 2015 06:14 PM (M1qcg)

116 Processed cheeselike substances are banned from Casa Cavil. Even grilled cheese sandwiches hereabouts are made with 1 slice of swiss and 1 slice of cheddar.

Really, life is too damn short for fake cheese.

Posted by: Brother Cavil, hither and yon at December 27, 2015 06:16 PM (m9V0o)

117 Greetings, food threadies!

For Christmas dinner, our son decided he didn't want to bother cooking a turkey. Instead, our daughter tried out Milady's "nutloaf" recipe. topped with Milady's first-ever mole' sauce. Side dishes of potatoes, and beans, home-grown sweet potatoes, and son's mulled wine rounded it out.

So, we actually had a vegetarian Christmas dinner. You might think, where's the beef? but the nutloaf was really hearty - we were quite stuffed.

Reminded me of a big family reunion many years ago. My sister came to Milady, saying, there was some kind of mystery-meat BBQ on the grill she wouldn't touch. Milady said, no, that's my BBQ Tofu. So, my sister ran back to have some ... only to find that the rednecks and cowboys had already consumed it all.

We don't do tofu anymore - I concluded soybeans are not meant for human consumption - but, a good BBQ or mole' sauce, you can make almost anything taste great.

Milady has handed me the nutloaf and mole' sauce recipes, so I guess I'll pass them along. The nutloaf recipe came out of some health food store magazine 30 years ago, hence the kelp and other oddities. :-)

Nutloaf
Preheat oven to 375°F.

Process together until finely chopped:
1 medium onion
1 carrot
2 stalks celery
2 Tbsp chopped parsley
Remove to a large bowl.

Process together until coarsely ground:
1 Cup pecans
1 Cup walnuts
Add nuts to vegetables.
Add 1 & 1/2 Cups dry crumbs
(bread,cracker, or tortilla chip).

In a small bowl, beat
3 eggs.

In a larger bowl, mix:
1 Tbsp kelp powder
2 Tbsp liquid aminos or soy sauce
1 & 1/2 Cups plain yogurt

Add the eggs to the yogurt mix.
Mix liquids into the nut mixture.
Mix very well.

Spread into a greased loaf pan, ring mold, or muffin pan.
(Or make into burgers and cook like burgers.)
Bake ~1 hour until loaf pulls away from sides of pan.

Warm a platter while you let the loaf cool for 10 minutes in the pan. Use a damp knife or spatula to loosen the edges if necessary. Invert onto warm platter.

Serve with lemon parsley sauce, mushroom gravy, or...

Mole' sauce
Lightly adapted from The Gluten-Free Gourmet. (Milady highly recommends all the Gluten-Free Gourmet cookbook series.)

Saute together until translucent:
3 medium onions, chopped
1 clove of garlic, minced
Remove pan from heat.

Combine:
2 Tbsp sugar
1 Tbsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
1 & 1/2 tsp salt
2 & 1/2 tsp rice flour

Stir spices into the onions.
Add:
1 16oz can tomato puree
1 Cup water
1 to 3 squares unsweetened chocolate
1 tsp cinnamon
Dash or two of ground cloves

Adjust the last 3 ingredients, and the salt and sugar, to your taste as you cook.

Bring to a boil, stirring constantly.
Reduce heat to a simmer, cover, stir occasionally for 30 min.

There y'go. I often tell Milady she should share her recipes and cooking experience on the food thread. Hope this was okay. (And that I didn't mess up copying the recipe!!)

Posted by: mindful webworker - satisfied gastric exhalation at December 27, 2015 06:18 PM (ACs58)

118 he has me interested in a comparison between Cheese Whiz and Velveeta. Both made by Kraft, both same color, Velveeta from Wiki is a American cheese, but no description on Whiz. Have eaten both but haven't for a few years.

Posted by: Skip at December 27, 2015 06:13 PM (C1Suc)

A steak with wiz just has a saltier, somewhat cheesy flavour. Velveeta makes it taste like someone tried to glue the bun shut with elmers.

Posted by: Snoodling World Champion 1997 at December 27, 2015 06:18 PM (k9qR4)

119 109 CBD

:-)

It was the centerpiece of our Shabbos dinner a few nights ago.

Be sure to follow the blogger's tip about removing the lid partway through.

Posted by: speedster1 at December 27, 2015 06:19 PM (1brdf)

120 Pardon me, do you have any Grey Poupon for my grilled cheese sandwich?

Posted by: Bertram Cabot Jr. at December 27, 2015 06:22 PM (FkBIv)

121 >>>66 I remember cleaning out the fridge in 2006 and finding an unopened bottle of ranch dressing dated 1997. I don't ever use ranch, and I have never bought ranch dressing in my entire life.
Posted by: Snoodling World Champion 1997 at December 27, 2015 05:47 PM (k9qR4)

Maybe somebody brought it for a party, for a potluck, and forgot to get it out of the fridge. Maybe?

Posted by: m at December 27, 2015 06:24 PM (d4uu4)

122 pack trying to make it a game, just tuned in after work

Posted by: muttering vikings fan at December 27, 2015 06:25 PM (8aOqE)

123 RK, you're disappointed? Shit, I'm a stock holder & ticket holder how do you thin I feel?

Big screen tv is safe

Posted by: Misanthropic Humanitarian, wanna get a cup of coffee? at December 27, 2015 06:25 PM (voOPb)

124 We will berry you! Tee hee!

Posted by: Strawberry Khrushchev at December 27, 2015 06:27 PM (B3EeS)

125 The nutloaf recipe came out of some health food store magazine 30 years ago, hence the kelp and other oddities. :-)

I seem to remember nutloaf from the old c-rats but I don't think it had all that stuff in it.....

Thanks for the recipe though.

Posted by: Hairyback Guy at December 27, 2015 06:28 PM (ej1L0)

126 desperation onside fails

Posted by: muttering vikings fan at December 27, 2015 06:28 PM (8aOqE)

127 @120
Ew.
But I guess I should try it...

Cheese? Yeah, processed doesn't enter the house (ok - every couple years, I'll make the Velveeta + Rotel dip). My fave sammich cheese is American, but only from the deli, not the plastic stuff in plastic wrap.
And don't get me started on the "parmesan cheese" grated cardboard from Kraft. I would rather go without than have that crap.

Posted by: Chi at December 27, 2015 06:28 PM (mUsVF)

128 At the Fapplebees in Eau Gallie. Any 'Rons in the neighborhood?

Posted by: Fox2! at December 27, 2015 06:28 PM (19iY3)

129 "Big screen tv is safe"

Okay, that's good.

Posted by: Ricardo Kill at December 27, 2015 06:31 PM (J3gLD)

130 Hi everyone! Love the food thread.

Christmas was pretty food-centric. Hubby got jerky and candy. I ended up scoring chocolate covered pretzels and a 6(!!!!) piece set of Global G-2 cutlery.

I have never had a really good knife set in my life. What a huge difference.

Posted by: DangerGirl and her 1.21 gigawatt Hardline Sanity Prod at December 27, 2015 06:32 PM (+eR2D)

131 I have spices in my cabinet that are in antique territory.
Still good!

Posted by: @votermom at December 27, 2015 06:33 PM (cbfNE)

132 Report: US Special Forces Have Captured ISIS Leader Al-Shishani

Weasel Zippers

Why do they insist on publicizing these things?

Posted by: Nevergiveup at December 27, 2015 06:34 PM (DUoqb)

133 I used a crockpot to make a just make it up as you go along soup; ground turkey, 1 onion, 2 sweet potatos, 2 squash, 4 carrots, 1/2 cup of barley, and 32oz of chicken broth + some water. I spiced it up with salt/pepper, ground sage, and cinnamon. It was outstanding. I never used cinnamon in soup before. Worked out splendidly.

Posted by: Puddleglum@work at December 27, 2015 06:34 PM (syGA0)

134 DG

Chop, chop, chop, chop some more

Posted by: Misanthropic Humanitarian, wanna get a cup of coffee? at December 27, 2015 06:35 PM (voOPb)

135
�"rather oily, for a cracker."

----------

Screw you.

Posted by: George Zimmerman�

Peruvianisches kracker! Zat ist fascinatink!

Posted by: Trey Von Marten at December 27, 2015 06:35 PM (B3EeS)

136 127 chi

I'm with you on the Kraft sawdust, er, "Parmesan," but my BH loves it.

Go figure.

Posted by: speedster1 at December 27, 2015 06:35 PM (1brdf)

137 Matt Damon is actually made of Velveeta, and every night he reverts to his natural liquefied form, and sleeps in a bucket.

Posted by: The Daily Mirror Book of Facts: "Did You Know?" at December 27, 2015 06:36 PM (KSP4V)

138 Jesus GB should just go home

Posted by: Nevergiveup at December 27, 2015 06:36 PM (DUoqb)

139 And Mazel Tov to RushBabe!!

Posted by: speedster1 at December 27, 2015 06:37 PM (1brdf)

140 >>> Why do they insist on publicizing these things?

In his case, I would guess for propaganda value. He's a mean one, Mister Grinch.

Posted by: fluffy at December 27, 2015 06:37 PM (AfsKp)

141 What is up with Green Bay? lol

Posted by: Fritz at December 27, 2015 06:37 PM (BngQR)

142
Posted by: mindful webworker - satisfied gastric exhalation at December 27, 2015 06:18 PM (ACs5

Nutloaf for Thanksgiving? You are not of the body...

Posted by: Insomniac - Pale Horse/Death 2016 at December 27, 2015 06:37 PM (kpqmD)

143 mccarthy better pull rodgers out of this hopeless situation before he gets killed

Posted by: muttering vikings fan at December 27, 2015 06:38 PM (8aOqE)

144 Made a nice batch of pulled pork the other day.

Easy to do, reliable, no mess.

Posted by: eman at December 27, 2015 06:38 PM (MQEz6)

145 Mr Moxie is going against Rodgers in FFL, so we're hoping he gets pulled.

Posted by: Y-not (@moxiemom) at December 27, 2015 06:38 PM (t5zYU)

146 In his case, I would guess for propaganda value. He's a mean one, Mister Grinch.
Posted by: fluffy at December 27, 2015 06:37 PM (AfsKp)

Yes BUT, it's best to keep the other side in the dark and interrogate him and use that info before all the rats scatter

Posted by: Nevergiveup at December 27, 2015 06:38 PM (DUoqb)

147 Cheese snobbery! Some of my favorites are Wensleydale (beloved of Wallace and Gromit), Mimolette, and Formaggio Piave for grating on pasta.

Plain old American for grilled cheese sammiches. Cheddar with a dollop of chutney is also primo.

Aerosol cheez was great on mid watches for spraying into the gaping maws of snoozing operators.

Posted by: All Hail Eris, Literate Savage at December 27, 2015 06:39 PM (jR7Wy)

148 he has me interested in a comparison between Cheese Whiz and Velveeta. Both made by Kraft, both same color, Velveeta from Wiki is a American cheese, but no description on Whiz. Have eaten both but haven't for a few years.

Posted by: Skip at December 27, 2015 06:13 PM (C1Suc)

Velveeta is American cheese. Cheez Whiz is...well, it has "whiz" in it's name. You connect the dots.

Posted by: antisocialist at December 27, 2015 06:39 PM (cDs+4)

149 Matt Damon is actually made of Velveeta, and every night he reverts to his natural liquefied form, and sleeps in a bucket.
Posted by: The Daily Mirror Book of Facts: "Did You Know?"

Just like Odo

Posted by: Bertram Cabot Jr. at December 27, 2015 06:40 PM (FkBIv)

150 Velveeta is what made me sick of grilled cheese sandwiches and omlets growing

Posted by: buzzion at December 27, 2015 06:40 PM (z/Ubi)

151 Ich bin meine leben arountgetourne.

Posted by: Trey Von Marten at December 27, 2015 06:40 PM (B3EeS)

152
132 Report: US Special Forces Have Captured ISIS Leader Al-Shishani

Weasel Zippers

Why do they insist on publicizing these things?
Posted by: Nevergiveup at December 27, 2015 06:34 PM (DUoqb)

They are bringing him to Hawaii to play some golf with President Mecca?

Posted by: eman at December 27, 2015 06:40 PM (MQEz6)

153 ThAt had me rolling

Posted by: Skip at December 27, 2015 06:41 PM (C1Suc)

154 "Jesus GB should just go home"

You just answered a question I always had.

Posted by: Ricardo Kill at December 27, 2015 06:42 PM (pW85v)

155 137 Matt Damon is actually made of Velveeta, and every night he reverts to his natural liquefied form, and sleeps in a bucket.
Posted by: The Daily Mirror Book of Facts: "Did You Know?" at December 27, 2015 06:36 PM (KSP4V)

I thought he finally got his own quarters so he doesn't need to use the bucket anymore so he stuck a plant in it.

Posted by: buzzion at December 27, 2015 06:42 PM (z/Ubi)

156 They sell "imported" Velveeta on Okinawa, it's spelled "Velveta" and it's white instead of unholy orange. Anyway, it made amazing pimento cheese. Mmmmm...

Posted by: antisocialist at December 27, 2015 06:42 PM (cDs+4)

157 All captured ISIS leaders should get a rose garden reception in the age of O'Bozo

Posted by: Skip at December 27, 2015 06:43 PM (C1Suc)

158 When buying cheap sliced cheese, always remember to check that it's not imitation cheese. They never state that up front, and the fake stuff is horrid, inedible, totally unconvincing.

Posted by: Milli Vanilli at December 27, 2015 06:45 PM (B3EeS)

159 pack receivers have a knack for drawing the def pass interference

Posted by: muttering vikings fan at December 27, 2015 06:46 PM (8aOqE)

160 It's garbage time in the NFL.

Posted by: Fritz at December 27, 2015 06:46 PM (BngQR)

161 >>> All captured ISIS leaders should get a rose garden reception in the age of O'Bozo

Deprive of food and sleep for 72 hours, then offer a bacon sandwich and a pillow for actionable intelligence.

Posted by: fluffy at December 27, 2015 06:47 PM (AfsKp)

162 I think Velvetta and a coke got me thru college

Posted by: Nevergiveup at December 27, 2015 06:47 PM (DUoqb)

163 I believe that most of the aerosol "cheeses" have a small, but noticeable amount of actual squeezed-out-of-a-cow-titty cheese in them.

Not one molecule of velveeta has ever been within 100 yards (6000.04338 meters) of a cow.

Posted by: Snoodling World Champion 1997 at December 27, 2015 06:50 PM (k9qR4)

164 TFG is giving a heads up to ISIS with the announcement of that capture

Posted by: muttering vikings fan at December 27, 2015 06:50 PM (8aOqE)

165 162 I think Velvetta and a coke got me thru college
Posted by: Nevergiveup at December 27, 2015 06:47 PM (DUoqb)

Did you roll the velvetta into a straw to snort the coke?

Posted by: buzzion at December 27, 2015 06:50 PM (z/Ubi)

166 My grandfather showed us how to catch a shitload of fish with Velveeta.

Velveeta = the Original Stink Bait

Posted by: Fritz at December 27, 2015 06:51 PM (BngQR)

167 Nevergiveup.. Rotel and beer got my daughter thru college. lol!

Posted by: jewells45 at December 27, 2015 06:52 PM (5fvBZ)

168 I am designing/building a simple cold smoker, and I think I'll try smoking some kosher salt.

Anyone ever done this? Or do you even use the stuff? Is there that much difference in flavor?

Posted by: Chi

.................
Hey Chi,
Before going to a lot of trouble, you may wanna check out this device:

http://tinyurl.com/qfu9sne

It has had a lot of rave revues on smoker/b-b-q sites.

You can cold-smoke salmon (or anything else) with just one fill of this bad boy.. and just use your existing gas or charcoal grill to do it in!

Posted by: Chi-Town Jerry at December 27, 2015 06:52 PM (UpGcq)

169 I'd rather be made of Velveeta than feel like I'm an inflatable plastic bear sex toy.

Posted by: Leonardo DiCaprio at December 27, 2015 06:52 PM (B3EeS)

170 Have a wonderful evening, all. See you sometime!

Posted by: DangerGirl and her 1.21 gigawatt Hardline Sanity Prod at December 27, 2015 06:52 PM (+eR2D)

171 Speedster,
I was with a chick for a few years that had two young kids. Once I turned the son (4? 5?) on to REAL parmesan, he refused to eat the cardboard stuff.
"Do we have any Good Stuff? No? OK - I'll just eat my pasgetti like this."
Freaking hilarious. He was a cheese snob before he started kindergarten! Couldn't pronounce parmesan, so it was just called Good Stuff from then on...

Posted by: Chi at December 27, 2015 06:52 PM (mUsVF)

172 Made some Parmesan chicken the other day that turned out surprisingly good. Wife said the best she's ever had. Need to try it again soon.

Posted by: AshevilleRobert at December 27, 2015 06:53 PM (OswcS)

173 Looks like Al Jazeera's story on Peyton Manning and doping is 100% bullshit.

WaTimes: http://tinyurl.com/ovhjyre

Posted by: Cloyd Freud, Unemployed at December 27, 2015 06:53 PM (u5gzz)

174 i made queso dip with the blanco velveeta, fried chorizo, el pato, ro-tel and fresh minced jalapenos.everyone stood at the kitchen counter tortilla chips in hand.

we got so full, just 1/2 hour later everyone only had small portions of the main course.

dessert was warm pumpkin pie where the crust got crisp again, haagen daz dulce leche ice cream and whipped cream.

there's always room for dessert.

Posted by: north and judd at December 27, 2015 06:54 PM (MHVZE)

175 >>> Rotel and beer got my daughter thru college.

Is she going to dental school?

Posted by: fluffy at December 27, 2015 06:55 PM (AfsKp)

176 162 I think Velvetta and a coke got me thru college
Posted by: Nevergiveup
--------------------
I never went to college, but that may describe my twenties pretty well!

Posted by: Chi at December 27, 2015 06:55 PM (mUsVF)

177 >>Hubby got jerky and candy.

Hmm. When I get jerky my wife sees to I don't get any candy.

Posted by: Anthony Weiner at December 27, 2015 06:56 PM (c7vUv)

178 173 Looks like Al Jazeera's story on Peyton Manning and doping is 100% bullshit.

WaTimes: http://tinyurl.com/ovhjyre
Posted by: Cloyd Freud, Unemployed at December 27, 2015 06:53 PM (u5gzz)

Interesting line in there about how their "source" said he was dropping famous names to try and figure out if the guy interviewing him was an actual journalist or looking for inside information.

Posted by: buzzion at December 27, 2015 06:57 PM (z/Ubi)

179 Freaking hilarious. He was a cheese snob before he started kindergarten! Couldn't pronounce parmesan, so it was just called Good Stuff from then on...
Posted by: Chi at December 27, 2015 06:52 PM (mUsVF)

That sounds adorable! I'm sorry it didn't work out between you and his mom-it sounds like you were a wonderful influence in his life.

Posted by: Moki at December 27, 2015 06:59 PM (7q2ch)

180 Man, the Washington Times site is unreadable w/ ads and junk.

Posted by: Y-not (@moxiemom) at December 27, 2015 06:59 PM (t5zYU)

181 LOL fluffy. No she actually never finished but is going back in January. Majoring in sports management.

Posted by: jewells45 at December 27, 2015 07:00 PM (5fvBZ)

182 180 Man, the Washington Times site is unreadable w/ ads and junk.
Posted by: Y-not (@moxiemom) at December 27, 2015 06:59 PM (t5zYU)

S-S-S-Subscribe to S-S-Super School News for Ad Free News Cont-Cont-Content

Posted by: Jimmy Ballmer at December 27, 2015 07:01 PM (z/Ubi)

183 Velveeta does have real milk in it.

Milk, whey, skim milk, milk protein concentrate, water, milkfat, whey
protein concentrate, sodium phosphate, modified food starch; contains
less than 2% of: salt, calcium phosphate, , dried corn syrup, canola oil, malto dextrin, lactic acid, sorbic acid as a preservative, sodium alginate, sodium citrate, cheese culture, enzymes, apocarotenal (color), annatto (color)

Note that milk, whey, and skim milk are the first listed ingredients meaning they are the largest of the contents.

Personally I like mac and cheese made with Velveeta.

Posted by: Vic-we have no party at December 27, 2015 07:01 PM (t2KH5)

184 that was a 2, ball was breaking the plane

Posted by: muttering vikings fan at December 27, 2015 07:02 PM (8aOqE)

185
183 Velveeta does have real milk in it.

Milk, whey, skim milk, milk protein concentrate, water, milkfat, whey
protein concentrate, sodium phosphate, modified food starch; contains
less than 2% of: salt, calcium phosphate, , dried corn syrup, canola oil, malto dextrin, lactic acid, sorbic acid as a preservative, sodium alginate, sodium citrate, cheese culture, enzymes, apocarotenal (color), annatto (color)

Note that milk, whey, and skim milk are the first listed ingredients meaning they are the largest of the contents.

Personally I like mac and cheese made with Velveeta.
Posted by: Vic-we have no party at December 27, 2015 07:01 PM (t2KH5)

That is a pretty harmless list of ingredients.

Posted by: eman at December 27, 2015 07:03 PM (MQEz6)

186 Would it be possible to survive on just olive oil, water and multivitamins? Nothing else. Why not? Calories, vitamins, hydration...

Posted by: Leonardo DiCaprio at December 27, 2015 07:04 PM (B3EeS)

187 I hate Velveeta. And American Cheese.

Sorry.

Posted by: Vendette at December 27, 2015 07:04 PM (JiPat)

188 171 chi

:-)

Posted by: speedster1 at December 27, 2015 07:06 PM (1brdf)

189 >>Would it be possible to survive on just olive oil, water and multivitamins? Nothing else. Why not? Calories, vitamins, hydration...
Posted by: Leonardo DiCaprio

You would be real regular and you'd barely notice I was there.

Posted by: The Bear at December 27, 2015 07:06 PM (c7vUv)

190
186 Would it be possible to survive on just olive oil, water and multivitamins? Nothing else. Why not? Calories, vitamins, hydration...
Posted by: Leonardo DiCaprio at December 27, 2015 07:04 PM (B3EeS)

You need protein, Leo.

Posted by: eman at December 27, 2015 07:07 PM (MQEz6)

191 Vendette
I'm right there with you. I don't like either one of those. I also hate Mac & cheese out of a box. I'm weirdly ke that.

Posted by: CaliGirl at December 27, 2015 07:07 PM (BHl9S)

192
186 Would it be possible to survive on just olive oil, water and multivitamins? Nothing else. Why not? Calories, vitamins, hydration...
Posted by: Leonardo DiCaprio at December 27, 2015 07:04 PM (B3EeS)

You'ld smell like an Italian taxi.

Posted by: eman at December 27, 2015 07:08 PM (MQEz6)

193 I'm right there with you. I don't like either one of those. I also hate Mac cheese out of a box. I'm weirdly ke that.

Posted by: CaliGirl at December 27, 2015 07:07 PM (BHl9S)

Yes!!!!

Posted by: Vendette at December 27, 2015 07:08 PM (JiPat)

194 Would it be possible to survive on just olive oil, water and multivitamins? Nothing else. Why not? Calories, vitamins, hydration...

Posted by: Leonardo DiCaprio at December 27, 2015 07:04 PM (B3EeS)

Had a friend who got convinced he needed some kinda "cleanse" diet thing. So he would do a shot (2oz) of olive oil and a shot of lemon juice, three times a day. By day four he would do the shots, and then hork it all back up 30 seconds later. I dunno if you can live on a diet like that, but it doesn't sound fun.

Probably the same weirdos who run those late night commercials trying to talk you into getting Dr. Feely to give you warm nutrient-rich enemas cos your bowels are presumably coated with 30 years of waste.

Posted by: Snoodling World Champion 1997 at December 27, 2015 07:10 PM (k9qR4)

195 Speaking of potatoes, our Christmas favorite is potatoes hashed in cream:

Bake potatoes, peel and cube, put in casserole dish
Make cream sauce with butter, cornstarch and heavy cream, season with fresh-ground pepper
Pour cream sauce over potatoes and dot with butter
Bake at 375 until slightly browned on top

Decadent.

Posted by: Caliban at December 27, 2015 07:10 PM (3GFMN)

196 >> I hate Velveeta. And American Cheese.

Sorry.
Posted by: Vendette

You prefer that fancy Canadian Cheese?

Posted by: Aviator at December 27, 2015 07:10 PM (c7vUv)

197 OT:

This red band trailer for Deadpool is pretty awesome:

http://tinyurl.com/Red-Band-Deadpool

Posted by: Sharkman at December 27, 2015 07:10 PM (QWtgr)

198 My grandma frying pork cracklins for about three days used to completely drive me from the house.

Posted by: Dave at Buffalo Roam at December 27, 2015 07:10 PM (nu+il)

199 Chi-Town Jerry -
Thank You! Very much. I'll do some research on that. Still going to make a smoker out of crap in the garage & back yard for salmon, salt (I guess?), almonds, etc.

Moki - yeah, it's sad. But only because of the kids. Oddly, Grandma still calls/texts me two years later. Stops by the house, we go to lunch.
Ever so often, I get an invite to "walk the dog over to the softball field" across from the house, where I just so happen to bump into the kids.

Btw, Tucker says Hi & Merry Christmas to your four-legged buddy (forgot name, but I think he's a Dane?). Did you see a pic of him in his Christmas sweater the other night?

Posted by: Chi at December 27, 2015 07:11 PM (mUsVF)

200 >>187 I hate Velveeta. And American Cheese.

I never use them for anything but cheesedip. And chicken spaghetti, actually. It's hard to find anything as melty! I used white American for cheesedip once and it worked great, but I hate the stuff for grilled cheese.

Posted by: Lea at December 27, 2015 07:11 PM (FbLkA)

201 You prefer that fancy Canadian Cheese?

Posted by: Aviator at December 27, 2015 07:10 PM (c7vUv)

Cheese curds in Poutine, yes.

Posted by: Vendette at December 27, 2015 07:12 PM (JiPat)

202 >>Cheese curds in Poutine, yes.
Posted by: Vendette

Does that come with a coupon for an angioplasty?

Posted by: Aviator at December 27, 2015 07:14 PM (c7vUv)

203 I mean, alfredo is just a really fancy cheese sauce. So, alfredo with serrano peppers, a touch of cumin, and some diced tomatillos would be a perfectly nice alternative to the velveeta+rotel dip.

Posted by: Snoodling World Champion 1997 at December 27, 2015 07:15 PM (k9qR4)

204 Al Jazeera is a highly reliable source of news.

Posted by: Hillary Clinton at December 27, 2015 07:16 PM (FkBIv)

205 Lea, I like a grilled cheese made with gruyere cheese.

Posted by: CaliGirl at December 27, 2015 07:16 PM (BHl9S)

206 Does that come with a coupon for an angioplasty?

Posted by: Aviator at December 27, 2015 07:14 PM (c7vUv)

Alas, no. I'm still standing, though.

Poutine done right is awesome.

Posted by: Vendette at December 27, 2015 07:16 PM (JiPat)

207 If you ask me, American cheese still has the Crusades to answer for.

Posted by: Cicero (@cicero) at December 27, 2015 07:17 PM (RU5ki)

208 Smoked mozzarella makes a great grilled cheese sandwich too.

Dammit, now I want grilled cheese.

No bread, no cheese.

Posted by: All Hail Eris, Literate Savage at December 27, 2015 07:18 PM (jR7Wy)

209 >>Poutine done right is awesome.
Posted by: Vendette

It does sound good, I've never actually been anywhere it was served.

Posted by: Aviator at December 27, 2015 07:18 PM (c7vUv)

210 Poutine done right is awesome.

Posted by: Vendette at December 27, 2015 07:16 PM (JiPat)

Shit-take mushroom and duck gravy poutine at some place in G-Rap. Man, that was tasty stuff.

Posted by: Snoodling World Champion 1997 at December 27, 2015 07:18 PM (k9qR4)

211 OMGWTFBBQ Since when is al-Jazeera a credible source for NFL news?

Posted by: Brother Cavil, hither and yon at December 27, 2015 07:19 PM (m9V0o)

212 It does sound good, I've never actually been anywhere it was served.

Posted by: Aviator at December 27, 2015 07:18 PM (c7vUv)

If you can find real cheese curds, you can make them.

Posted by: Vendette at December 27, 2015 07:19 PM (JiPat)

213 Shit-take mushroom and duck gravy poutine at some place in G-Rap. Man, that was tasty stuff.

Posted by: Snoodling World Champion 1997 at December 27, 2015 07:18 PM (k9qR4)

G-Rap???

Posted by: Vendette at December 27, 2015 07:20 PM (JiPat)

214 Posted by: All Hail Eris, Literate Savage at December 27, 2015 07:18 PM (jR7Wy)
That makes me hungry.

Posted by: CaliGirl at December 27, 2015 07:20 PM (BHl9S)

215 I have seen and tried cheese curds once in my life. Bought a pound or two.
Oddly, it was in Daytona Beach, at some ginormous outdoor flea market about 30 years ago.
I guess the lady selling it was a WI transplant?

Posted by: Chi at December 27, 2015 07:21 PM (mUsVF)

216 "If you melt it, it simply reforms at some later time into the exact same hunk."
---------------

Sadly, this sometimes occurs in the intestinal tract.

Posted by: Mike Hammer, etc., etc. at December 27, 2015 07:21 PM (n22zQ)

217 G-Rap???

Posted by: Vendette at December 27, 2015 07:20 PM (JiPat)

It's what some saggy-panted, teen-age son of a friend called Grand Rapids. I can't stop using the term.

Posted by: Snoodling World Champion 1997 at December 27, 2015 07:22 PM (k9qR4)

218 >>If you can find real cheese curds, you can make them.
Posted by: Vendette

Not sure I've ever seen them down here. I use to see them in the stores in MI. I think every place in WI has them. Probably give them to trick or treaters at Halloween.

Posted by: Aviator at December 27, 2015 07:22 PM (c7vUv)

219 test

Posted by: eman at December 27, 2015 07:22 PM (MQEz6)

220 I prefer real cheese. Any kind. Even limberger. Or however it's smelled.

Posted by: Eromero at December 27, 2015 07:23 PM (b+df9)

221 Ya know, don't got no problem with Velveeta. Just sayin', yo.

Posted by: Ricardo Kill at December 27, 2015 07:25 PM (nbw/a)

222 I like the "Cave-Aged " Gruyere we get at Trader Joe's, Harris Teeter, etc. I like the idea that my food was once stored in a cave.

Posted by: Lincolntf at December 27, 2015 07:26 PM (2cS/G)

223 >>>205 Lea, I like a grilled cheese made with gruyere cheese.
Posted by: CaliGirl at December 27, 2015 07:16 PM (BHl9S)

There was a food and wine (I think) article a few weeks ago about the meltyness of various cheeses and which ones made better grilled cheese. I think Gruyere was good. Mild cheddar better than sharp...

Snoodling, I can make a cheese sauce like you are talking about and it's great for Mac and cheese but I don't think it would be right at all for cheesedip!

Posted by: Lea at December 27, 2015 07:26 PM (FbLkA)

224 Dad used to like Liederkranz cheese. I could never get close enough to try it. P.U.

Posted by: Bertram Cabot Jr. at December 27, 2015 07:27 PM (FkBIv)

225 The George Foreman grill is great for making grilled cheese sammiches.

Posted by: Weasel at December 27, 2015 07:27 PM (e3bId)

226 Not sure I've ever seen them down here. I use to see
them in the stores in MI. I think every place in WI has them. Probably
give them to trick or treaters at Halloween.

Posted by: Aviator at December 27, 2015 07:22 PM (c7vUv)

http://tinyurl.com/z7sod56

Posted by: Vendette at December 27, 2015 07:27 PM (JiPat)

227 >>> I've never actually been anywhere it was served.

Northern New Hampshire.

Posted by: fluffy at December 27, 2015 07:28 PM (AfsKp)

228 I mean, back when I lived in Kansas City, we just called it "gravy cheese fries", but I guess everybody's got to give stuff fancy names now.

Posted by: Snoodling World Champion 1997 at December 27, 2015 07:29 PM (k9qR4)

229 some in wi like deep-fried cheese curds

Posted by: muttering vikings fan at December 27, 2015 07:29 PM (8aOqE)

230 Warning to the moron horde: Do NOT google "Snoodling".

That is all.

Posted by: Rusty Nail at December 27, 2015 07:30 PM (S2VsH)

231 Isn't velveeta just scrapes from a cheese factory floor?

Posted by: Misanthropic Humanitarian, wanna get a cup of coffee? at December 27, 2015 07:33 PM (voOPb)

232 Warning to the moron horde: Do NOT google "Snoodling".

That is all.

Posted by: Rusty Nail at December 27, 2015 07:30 PM (S2VsH)

Came across the term on the internet lo some 18 years ago. We knew it must be terrible based on context, but this was in the days before Google, and we weren't all that interested in seeing things that would sear our eyeballs.

Yeah. I should come up with something else, honestly.

Posted by: Snoodling World Champion 1997 at December 27, 2015 07:33 PM (k9qR4)

233 >>> Do NOT google "Snoodling".

I used Bing and it was traumatizing.

Posted by: fluffy at December 27, 2015 07:34 PM (AfsKp)

234 Warning to the moron horde: Do NOT google "Snoodling".

Thought it had something to do with sticking your hand in the mouth of a catfish.

Posted by: Bertram Cabot Jr. at December 27, 2015 07:35 PM (FkBIv)

235 g'early evenin', 'rons

Posted by: AltonJackson at December 27, 2015 07:36 PM (KCxzN)

236 "Thought it had something to do with sticking your..."

You had it right up to that point.

Posted by: Rusty Nail at December 27, 2015 07:37 PM (S2VsH)

237 g'early man.

Posted by: Bertram Cabot Jr. at December 27, 2015 07:37 PM (FkBIv)

238 Its something your vorpal sword does when fighting the Jabberwock isn't it?

Posted by: buzzion at December 27, 2015 07:38 PM (z/Ubi)

239
Ref old stuff in the kitchen.
For no damned reason at all, Salt has an expiration date.

Salt.

Posted by: Comrade Arthur at December 27, 2015 07:39 PM (h53OH)

240 Thought it had something to do with sticking your hand in the mouth of a catfish.

Posted by: Bertram Cabot Jr. at December 27, 2015 07:35 PM (FkBIv)

My! The water is cold AND deep here!

Posted by: Kindltot at December 27, 2015 07:40 PM (q2o38)

241 I tossed out some 6 year old home canned fruit and all the bean soup I had that was over 6 years old.

I figured that if I haven't eaten that in so long, I would probably only eat it in an emergency... And honestly, I would be happier in an emergency if I had something newer and tastier.

Posted by: Kindltot at December 27, 2015 07:42 PM (q2o38)

242 232 Warning to the moron horde: Do NOT google "Snoodling".

That is all.

Posted by: Rusty Nail at December 27, 2015 07:30 PM (S2VsH)

Came across the term on the internet lo some 18 years ago. We knew it must be terrible based on context, but this was in the days before Google, and we weren't all that interested in seeing things that would sear our eyeballs.

Yeah. I should come up with something else, honestly.
Posted by: Snoodling World Champion 1997 at December 27, 2015 07:33 PM (k9qR4)

He came in first place.

Posted by: Insomniac - Pale Horse/Death 2016 at December 27, 2015 07:44 PM (kpqmD)

243 Bertram, that's "noodling" and I have no idea why they call it that.
Nightcrawlers are free - or at least cheap as, well, worms. So, I'll stick with a fishing pole, thanks.

Posted by: Chi at December 27, 2015 07:44 PM (mUsVF)

244 241 I tossed out some 6 year old home canned fruit and all the bean soup I had that was over 6 years old.

I figured that if I haven't eaten that in so long, I would probably only eat it in an emergency... And honestly, I would be happier in an emergency if I had something newer and tastier.
Posted by: Kindltot at December 27, 2015 07:42 PM (q2o3

Long pig.

Posted by: Insomniac - Pale Horse/Death 2016 at December 27, 2015 07:44 PM (kpqmD)

245 Nood Futbol Thread.

Posted by: johnd01 at December 27, 2015 07:45 PM (VGqjW)

246 Salt does not have a "expiration date". It has a "best used by date" because there is a very stupid federal regulation that vendors place that on EVERYTHING whether it makes sense of not.

Salt that you buy has most likely been mined most likely in the huge sale mine up near the great lakes. It is already millions of years old. It can be kept indefinitely. The only problem it can have is absorbing moisture and rocking up. You can fix that by breaking it up again.

Posted by: Vic-we have no party at December 27, 2015 07:46 PM (t2KH5)

247 Long pig.
Posted by: Insomniac - Pale Horse/Death 2016 at December 27, 2015 07:44 PM (kpqmD)

Would you like some Strange Meat Pies?

Posted by: Fallout Wasteland Wanderer at December 27, 2015 07:46 PM (z/Ubi)

248 Try a little priest?

Posted by: Mrs. Lovett at December 27, 2015 07:50 PM (q2o38)

249 The older I get the more careful I am of what I eat, how its prepared, stored, handled, etc. Old stuff in the fridge or pantry is a pet peeve. I've found spices that were close to 15 years old in the spice cabinet.

Posted by: Voter/ConsumerUnit#985731 at December 27, 2015 07:52 PM (pxwEr)

250 Long pig.
Posted by: Insomniac - Pale Horse/Death 2016 at December 27, 2015 07:44 PM (kpqmD)

And that... is my word of the day.

Posted by: Dean Winchester at December 27, 2015 07:53 PM (S2VsH)

251 Are we going to out-hipster each other about salt again?

Because black lava salt sounds so goth.

Posted by: All Hail Eris, Literate Savage at December 27, 2015 07:54 PM (jR7Wy)

252
Had a friend who got convinced he needed some kinda "cleanse" diet thing. So he would do a shot (2oz) of olive oil and a shot of lemon juice, three times a day. By day four he would do the shots, and then hork it all back up 30 seconds later. I dunno if you can live on a diet like that, but it doesn't sound fun.�Probably the same weirdos who run those late night commercials trying to talk you into getting Dr. Feely to give you warm nutrient-rich enemas cos your bowels are presumably coated with 30 years of waste.

Posted by:�Snoodling World Champion 1997�

Yes, I figured as much. I've just always wondered, what hypothetically ix the bare minimum a human can get by on?
Thanks for the info, though. I feared that reality would be so.

Posted by: Leonardo DiCaprio at December 27, 2015 07:59 PM (B3EeS)

253 Eh ... one of the spices in my Granny Jessie's cupboard, which Mom inherited, and which I wish that I had, just for the antiquarian interest -- was a little can of Ben Hur brand cayenne pepper, From the 1920s, I think. Granny Jessie wasn't an an adventurous cook, and Grandpa Jim was one of those guys who thought salt and pepper was about as daring as it would get.
Wish I still had that little tin. The cayenne in it was possibly about as potent as red dust by then ...

Posted by: CeliaHayes at December 27, 2015 08:03 PM (95iDF)

254 "Isn't velveeta just scraps from a cheese factory floor?"

No. That would suggest that velveeta is made from actual cheese.

Posted by: Dean Winchester at December 27, 2015 08:03 PM (S2VsH)

255 Usually, me.

Posted by: Bitter Clinger and All That at December 27, 2015 08:07 PM (Xo1Rt)

256 Looked it up on urbandictionary. Yes, please change it.
canoodling world champ?

That's what I thought it meant. Not a synonym for "docking".

Posted by: Leonardo DiCaprio at December 27, 2015 08:07 PM (B3EeS)

257 Insomniac: Nutloaf for Thanksgiving? You are not of the body...

Christmas, not Thanksgiving!

We had bacon with the brunch. Does that get me reinstated?

Wait... I don't want to be of the body.

Posted by: mindful webworker - Landu sux! at December 27, 2015 08:08 PM (ACs58)

258 AHE @ 251
I just asked about smoked salt because im curious, and this was the foodie thread Only got a couple responses.
I never understood all the hype about these trendy salts, myself.

But I'm still going to go hipster & try to smoke some salt to see what all the buzz is about.
Never heard of "black lava salt" and I still don't know what "pink salt" is. I live a couple miles from the Atlantic, so I've ingested my share of sea salt!
Salt is salt, right? Oh well. To each his own...

Posted by: Chi at December 27, 2015 08:12 PM (mUsVF)

259

Barrel

Posted by: buzzion at December 27, 2015 08:13 PM (z/Ubi)

260 well, at the very least, you have been reinstated into the barrel, MW!

Posted by: Chi at December 27, 2015 08:15 PM (mUsVF)

261 Posted by: Chi at December 27, 2015 08:12 PM (mUsVF)
---
LOL Chi, the other day we began riffing on foodie affectations like Himalayan pink salt, then on to red Hawaiian salt, which led ultimately to the salt licked off the bodies of my lithe and willing pool boys. Because this is the horde, and that's what happens.

And I love smoked paprika, so maybe smoked salt is good too.

Posted by: All Hail Eris, Literate Savage at December 27, 2015 08:16 PM (jR7Wy)

262 I guess all the cool kids ran upstairs the minute the new thread was posted...
I was having fun here, and actually learning stuff. Oh well.

Posted by: Chi at December 27, 2015 08:22 PM (mUsVF)

263 I think I've discovered the true source of velveeta.

The floor in here seems to be covered with it.

Except, it's moving.

I only have to stay here until the next thread, right?

Right?

Posted by: mindful webworker - in the barrel at December 27, 2015 08:23 PM (ACs58)

264 261 All Hail Eris, Literate Savage

Go on. please.

Posted by: NaCly Dog at December 27, 2015 08:24 PM (u82oZ)

265 Huh. I wonder if I can put a tray of regular paprika in the smoker with the salt and make my own smoked paprika?
I see that stuff mentioned on the Guy Fieri Network a lot. Guess I'll get a big can at the dollar store and try it out - thanks for the idea.

(No, I will NOT be licking your pool boys!)

Posted by: Chi at December 27, 2015 08:26 PM (mUsVF)

266 Posted by: NaCly Dog at December 27, 2015 08:24 PM (u82oZ)
---
You may have a place in the Eris compound! I need a new stablehand.

Posted by: All Hail Eris, Literate Savage at December 27, 2015 08:27 PM (jR7Wy)

267 >>>262 I guess all the cool kids ran upstairs the minute the new thread was posted...
I was having fun here, and actually learning stuff. Oh well.
Posted by: Chi at December 27, 2015 08:22 PM (mUsVF)

No one wants to be willowed?

I have pink sea salt I use for making up bath salts.. (Mixed with Epsom).

Posted by: Lea at December 27, 2015 08:27 PM (FbLkA)

268 Mmmm, bath salts.

Posted by: That crazy homeless dude that eats your face at December 27, 2015 08:31 PM (mUsVF)

269 I love deconstrcted smashed potatoes. I had them up at the Duluth Grill. Boil smallish red potatoes until soft. Use a fork and smash them down on a cookie sheet. Dribble melted refined coconut oil ( like LuAnn, as it has no scent or taste) salt and pepper. Bake in oven at 350 until Brown and crisp. And they WILL get crisp. Then I add crumbled bacon and cheese and return to the oven until the cheese melts, then serve with sour cream, but they are good even by themselves.

Posted by: Auntie Doodles at December 27, 2015 08:59 PM (teYv/)

270 Greetings:

I also cut potatoes into bite-size pieces, but then I coated them in olive oil, dust them with garlic powder, salt, and black pepper and put them into a 450 degree pre-heated oven on a shallow pizza pan for 30 to 45 minuted. The outsides go crusty and the insides way soft. They go well with Heinz' ketchup.

Alternatively, chili powder instead of garlic powder especially if they-re going into the chili.

Posted by: 11B40 at December 27, 2015 10:00 PM (evgyj)

271 My recipe for the best roasted potatoes:

Get 10 to 12 small (you can close your hand around them) golden potatoes. Cut in half down the long end from root to tip. Toss with olive oil in a bowl with kosher salt and ground black pepper to taste. Place cut side down in a large, flat bottomed, roasting pan so that only the skin is showing. Sprinkle another good pinch of salt over the upside down potatoes. Roast at 375 F for about an hour. The cut side will crisp and caramelize while the inside steams nicely.

Posted by: Croaker at December 27, 2015 10:15 PM (VvAHE)

272 I make a queso dip with Velveeta that's always a hit. Here's the recipe...

2 pounds of ground beef
2 packets of taco seasoning
1/2 gallon of your favorite salsa (I usually use Pace medium)
1 large package of Velveeta (not like Costco huge, but just the bigger of the two sizes at your standard supermarket; it's like two or thee pounds)

Prepare the meat according to the taco seasoning directions. Cut the Velveeta into smaller pieces (like 1" cubes) and pile them up in a pot while the meat is simmering. Put the Velveeta on low heat and stir in the meat once it's finished. Once the meat and "cheese" are mixed well and it's all melting nicely, pour in the salsa and continue to stir. This is good forearm exercise, by the way. Heat the mixture on medium and gradually turn it up to high. By the time it starts boiling, everything should be thoroughly blended. That's when it's time to take it off the heat and let it cool. I generally like to pour it into a crock-pot at this time, for easy transport and warming when I get it to where I'm bringing it. Makes about a gallon or so. Serve with tortilla chips, or pour it over burritos and hot dogs and things like that.

Oh, and the reason I use such a complex system for melting the Velveeta is so it doesn't curdle. That happened on occasion when I was first figuring out how to make this stuff, and this is how I've learned to avoid that.

This is the high-yield version of the recipe; for a smaller gathering, it's easy to half the recipe... use one pound of beef and one packet of seasoning, a smaller bottle of salsa (the big glass bottle that's a few ounces short of a quart, as opposed to the bigger plastic bottle with a handle), and a smaller package of Velveeta that's like one pound.

Posted by: Prothonotary Warbler... Trump/Camacho 2016! at December 27, 2015 11:40 PM (0OG8D)

273 I like your spuds idea , have to try that. They almost look roasted there

Posted by: KenH at December 28, 2015 12:37 AM (67f1X)

274 I have two containers of green and purple catchup, which were a thing when my kids were in the 8-10 range. They're now 28-30. Serious, you guys.

Posted by: dejapa at December 28, 2015 03:16 AM (Czbm2)

275 I had cottage cheese, way in the back, that was older than that Velveeta of yours. Yes, I only know this because you asked! It might have stayed there for another couple of years behind the oft replenished Newcastle Brown. Yes, it is gone now! Some creature, way down in the drain, is having a feast! ha!!

Posted by: goon at December 28, 2015 04:43 AM (gy5kE)

276 I cleaned the pantry last month. Oldest was use by October 2006. I think I through out about 60% of what we had.

Posted by: Rob at December 29, 2015 09:49 AM (4bKiB)

277 Cook the potatoes in the microwave first, until they're almost done. Then, cut them up and fry them. You'll get crispy potatoes with the added benefit of spending less time over a pan of hot oil.

Posted by: qzy at December 29, 2015 11:06 AM (YA3Tl)

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