aceofspadeshq at gee mail.com
CBD:
cbd.aoshq at gee mail.com
Buck:
buck.throckmorton at protonmail.com
joe mannix:
mannix2024 at proton.me
MisHum:
petmorons at gee mail.com
J.J. Sefton:
sefton at cutjibnewsletter.com
Food Thread: Edible Shot Glasses? [CBD]
I have been reading with great pleasure and amusement a well-regarded book about booze -- pretty much everything about it. Proof: The Science of Booze, by Adam Rogers is a rollicking ride through alcohol's history; how its made, its effects, its biochemistry, brain chemistry, psychology....like I said....everything. But this might be the money quote: a Mississippi state senator in the 1950s:
If, when you say whiskey, you mean the devil's brew, the poison scourge, the bloody monster that defiles innocence, yea, literally takes the bread from the mouths of little children; if you mean the evil drink that topples the Christian man and woman from the pinnacles of righteous, gracious living into the bottomless pit of degradation and despair, shame and helplessness and hopelessness, then certainly I am against it with all my power. But if, when you say whiskey, you mean the oil of conversation, the philosophic wine, the stuff that is consumed when good fellows get together, that puts a song in their hearts and laughter on their lips and the warm glow of contentment in their eyes; if you mean Christmas cheer; if you mean the stimulating drink that puts the spring in the old gentleman's step on a frosty morning; if you mean the drink that enables a man to magnify his joy, and his happiness and to forget, if only for a little while, life's great tragedies and heartbreaks and sorrows, if you mean that drink, the sale of which pours into our treasuries untold millions of dollars, which are used to provide tender care for our little children, our blind, our deaf, our dumb, our pitiful aged and infirm, to build highways, hospitals, and schools, then certainly I am in favor of it. This is my stand. I will not retreat from it; I will not compromise.The book is worth a read if you like the confluence of science and popular culture, especially if your library has it. I got it on sale from Amazon for $2.
Speaking of drinking, I had a wild cocktail a few weeks ago in a restaurant not far from J.J. Sefton's neighborhood. It was a riff on a Dirty Martini, but without the usual overdose of olive brine that makes me want to gag. It was just a splash of the brine, and the garnish was a spicy/sweet Peppadew pepper. My guess is a 5:1 gin martini with a splash of brine. The bright red pepper was sort of like the prize in a Cracker Jack® box...only better, because it was better than I expected.
Has anyone eaten a dish at a restaurant and thought, "Hey! I can make this better!?" Probably all of us. But I found this after following a silly link and realized that the home version of a nondescript Olive Garden soup sounds fantastic! Zuppa Toscana might not be an authentic Italian food, but this version has everything I like in a soup.
From artisanal 'ette, a great idea.
Maybe you've done this one before. Kind of like "why didn't I think of that," or "this tip changed my life!" I was thinking of this while ladling the soup out of the pot for cooling and storing in the fridge. The trick where you scoop, then just "kiss" the bottom of the ladle to the fluid surface, and like magic there are no drips. I would love to read what other people do. Time savers, enhancers, or organizing, etc.So....what clever time savers or little tricks do you use in your kitchens? As usual, the best of the lot wins a Platinum Membership with ampersand utility and Troll-B-Gontm
There are millions of recipes on the internet, and another several thousand in cook books on my shelves at home, but I have my own favorite sources when I need something that I am confident will work. Tyler Florence (as you may have noticed) is one...Ina Garten is another. There are several more, and America's Test Kitchen is certainly among my favorite solid recipe sources. But here's a dud!
Classic Roast Chicken With Lemon-Thyme- Pan Sauce looked like an easy variant on the classic roasting technique. Instead of roasting at one temperature, this recipe calls for roasting at very high heat in a preheated cast-iron pan. And then finishing by turning off the oven! Huh? Okay...I'll try it. But after the recommended 20-30 minutes at 450 degrees, the breast was nowhere near done, and another 15-20 minutes wasn't going to get it anywhere near the correct doneness. So in the interest of keeping Mr. Salmonella out of the house, I roasted it for another 30 minutes at 450 degrees with the cut lemons in the pan. I (sort of) followed the directions for the pan sauce and the result was excellent. Give it a try....but use my modification. The sauce really was pretty damned good, and the chicken was perfectly cooked.
Speaking of Ina Garten....
Ingredients
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 extra-large egg whites, at room temperature
- 1/4 teaspoon kosher salt
Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or two teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
Comments
(Jump to bottom of comments)Posted by: Tim in GA at February 14, 2016 04:41 PM (KcI5m)
Posted by: Tim in GA at February 14, 2016 04:43 PM (KcI5m)
Posted by: Cicero (@cicero) at February 14, 2016 04:43 PM (sl+zA)
Posted by: Skip at February 14, 2016 04:44 PM (BkhW6)
Posted by: Cicero (@cicero) at February 14, 2016 04:45 PM (sl+zA)
Made lamb tacos for lunch... yummy they were...
Posted by: Moron Delux at February 14, 2016 04:46 PM (+zqYj)
Posted by: Skip at February 14, 2016 04:46 PM (BkhW6)
Anyhow, after a while went outside to have a smoke and they had this great gas fire going outside on the patio. Which felt really good as it was pretty damn cold outside that evening.
Posted by: HH at February 14, 2016 04:47 PM (DrCtv)
So I had cold heart shaped pizza.
Posted by: Lauren at February 14, 2016 04:47 PM (3DIzJ)
And if you don't like those principles, I have others...
-Groucho Marx
Posted by: BackwardsBoy at February 14, 2016 04:48 PM (LUgeY)
Salty and sweet goes good together.
Posted by: Bruce With a Wang! at February 14, 2016 04:49 PM (iQIUe)
Posted by: no good deed at February 14, 2016 04:49 PM (GgxVX)
Posted by: Bruce With a Wang! at February 14, 2016 04:49 PM (iQIUe)
Posted by: Lizzy at February 14, 2016 04:49 PM (NOIQH)
1) Put a bowl on top of a large plate while cracking eggs. Crack the eggs on the plate and then put them in the bowl. No more egg mess on your counter tops.
2) Cook bacon in the oven. Place bacon on a wire wrack on a cookie sheet. Bake at 400 for 20 min. No more babysitting bacon.
Posted by: Lauren at February 14, 2016 04:50 PM (3DIzJ)
People like you would have us still living in caves.
Posted by: Grump928(C) says Free Soothie! at February 14, 2016 04:51 PM (rwI+c)
Posted by: Skip at February 14, 2016 04:52 PM (BkhW6)
Maybe Maple Crown Royal?
Meh. I'm all for technological advances, but this is just too hipster for me.
Posted by: Chi at February 14, 2016 04:53 PM (OUpHg)
Posted by: Caliban at February 14, 2016 04:53 PM (3GFMN)
Posted by: Lizzy at February 14, 2016 04:49 PM (NOIQH)
I always cook bacon in the oven, for that reason plus it's the only way I can make a large quantity of it all at once.
Posted by: Insomniac at February 14, 2016 04:54 PM (kpqmD)
Maybe Maple Crown Royal?
Meh. I'm all for technological advances, but this is just too hipster for me.
Posted by: Chi at February 14, 2016 04:53 PM (OUpHg)
Knob Creek Maple. Mmmm....
Posted by: Insomniac at February 14, 2016 04:55 PM (kpqmD)
Heh, I bet any bacon advice to the horde is redundant
Posted by: Lizzy at February 14, 2016 04:55 PM (NOIQH)
How about a coffee or chocolate liquor in the bacon glass?
Posted by: Skip at February 14, 2016 04:55 PM (BkhW6)
Heh, I bet any bacon advice to the horde is redundant
Posted by: Lizzy at February 14, 2016 04:55 PM (NOIQH)
Doesn't really matter. It gives as an excuse to talk about one of our favorite things!
Posted by: Insomniac at February 14, 2016 04:57 PM (kpqmD)
Posted by: artisanal 'ette at February 14, 2016 04:57 PM (qCMvj)
But, dieting, so...
Posted by: artisanal 'ette at February 14, 2016 04:57 PM (qCMvj)
Drink the martini but skip the olives. That's where the calories really are.
Posted by: Insomniac at February 14, 2016 04:58 PM (kpqmD)
Posted by: Steel Moth at February 14, 2016 04:58 PM (FkBIv)
Posted by: artisanal 'ette at February 14, 2016 04:58 PM (qCMvj)
Posted by: Bruce With a Wang! at February 14, 2016 04:58 PM (iQIUe)
Posted by: Insomniac
----------------
Oooh. I didn't know they made that.
My ABC store is a little ghetto, so we don't get a lot of new or fancy stuff.
Knob is way better than Maker's, IMO, and a rare treat in my crib.
Posted by: Chi at February 14, 2016 05:00 PM (OUpHg)
Posted by: Zombie Justin Wilson at February 14, 2016 05:00 PM (dIFwd)
Posted by: Insomniac at February 14, 2016 04:58 PM (kpqmD)
I overdo it with the olives. But I wait until they all get nice and soaked.
Posted by: artisanal 'ette at February 14, 2016 05:00 PM (qCMvj)
Posted by: Insomniac at February 14, 2016 04:58 PM (kpqmD)
I overdo it with the olives. But I wait until they all get nice and soaked.
Posted by: artisanal 'ette at February 14, 2016 05:00 PM (qCMvj)
And then so do you.
Posted by: Insomniac at February 14, 2016 05:01 PM (kpqmD)
I've posted this before, but if you are a fan and haven't seen it - here's a great article on her:
http://www.eater.com/2015/9/30/9394261/ina-garten
Posted by: Lizzy at February 14, 2016 05:01 PM (NOIQH)
Posted by: SMFH at February 14, 2016 05:01 PM (rlfds)
Posted by: Chi at February 14, 2016 05:02 PM (OUpHg)
Posted by: Skip at February 14, 2016 05:03 PM (BkhW6)
Since I'm watching my calories (hate the word diet, because I still eat what I want, just less, except no bread).
Anyway, I went over to the myfitnesspal.com site to check the calorie count on something - they have a great database to do quick checks, not just on calories, but nutrition info, and I noticed they created a new handy little tool where you can literally dump a recipe list into a window and it calculates the calories, per serving, etc. Neat. I've used it a couple times.
If you really want to focus and lose weight, that site is so easy to use and it works. If it says you'll lose 1 pound or 2 pounds a week, you do if you follow it.
Posted by: artisanal 'ette at February 14, 2016 05:03 PM (qCMvj)
Posted by: Insomniac
----------------
Oooh. I didn't know they made that.
My ABC store is a little ghetto, so we don't get a lot of new or fancy stuff.
Knob is way better than Maker's, IMO, and a rare treat in my crib.
Posted by: Chi at February 14, 2016 05:00 PM (OUpHg)
It's marvelous. You have to be careful, though. It's so smooth that you'll get totally fershnikit without realizing it.
Posted by: Insomniac at February 14, 2016 05:04 PM (kpqmD)
Posted by: Duke Lowell at February 14, 2016 05:04 PM (kTF2Z)
Rick Sten's Taste of Shanghai:
http://goo.gl/kVkUFU
Many fine dishes with one of the most interesting being boiled chicken. You need a very fresh chicken, you boil t briefly, let in rest, chop it up, and then brush it with this sauce. Looked very good. I think the secret is the freshness.
Posted by: Bruce With a Wang! at February 14, 2016 05:05 PM (iQIUe)
Posted by: Misanthropic Humanitarian at February 14, 2016 05:06 PM (voOPb)
There is a large liquor store near me and every couple of months it has free tastings. Vendors from all over have samples of their ware. Everything from beer, wine, bourbon, vodka, you name it. In fact got turned on to a spicy bloody mary mix called 5 Peppers that I now love.
Next one is on the 27th. Planning on making it over there.
Posted by: HH at February 14, 2016 05:07 PM (DrCtv)
There is a large liquor store near me and every couple of months it has free tastings. Vendors from all over have samples of their ware. Everything from beer, wine, bourbon, vodka, you name it. In fact got turned on to a spicy bloody mary mix called 5 Peppers that I now love.
Next one is on the 27th. Planning on making it over there.
Posted by: HH at February 14, 2016 05:07 PM (DrCtv)
Is it a Total Wine & More?
Posted by: Insomniac at February 14, 2016 05:07 PM (kpqmD)
John *loved* Olive Garden's Pasta Fagioli soup (it was quite possibly the last solid food he ever ate), so we looked it up on the internet. We decided it was essentially bean chili with pasta and some added carrots/celery, and that was enough to keep him in between times we went out (which wasn't often).
Middlest Kidlet's coconut macaroon recipe doesn't have the egg whites or salt, but adds mini chocolate chips. They're delicious but awful hard to get off the pan after baking so I finally got some silicone baking sheets. I *love* those. Wish I'd gotten them earlier.
Posted by: Polliwog the 'Ette at February 14, 2016 05:09 PM (GDulk)
Nope. Place called MDL here in the KC area.
Posted by: HH at February 14, 2016 05:10 PM (DrCtv)
I found a cool little site the other day. Just browsing around.
http://thecozyapron.com/
these appetizers looked delicious
Puff Pastry Spinach Cheese Bites, Something to Nibble on When Connecting with Friends
Parmesan Asparagus Spears, and Allowing All the Good Stuff to Adhere Instead
Oktoberfest Potato Skins, and Finding Good Reasons to Celebrate a Little
Hot Roasted Butternut Squash & Spinach Dip, A Warming Comfort On A Cool Fall Evening
Hot & Cheesy Roasted Cauliflower And Spinach Dip, And Letting My Cravings Do The Cooking
and I think I will try this soup
Creamy Roasted Garlic Potato Soup, and Those In-Between-The-Holiday Days
and check this out
Steak and Mushroom Grilled Cheese, the Gooey and the Crisp Together in One Bite
http://thecozyapron.com/steak-and-mushroom-grilled-cheese/
comfort food at its finest
Posted by: artisanal 'ette at February 14, 2016 05:10 PM (qCMvj)
Posted by: logprof at February 14, 2016 05:11 PM (vsbNu)
Posted by: Duke Lowell at February 14, 2016 05:13 PM (kTF2Z)
Nope. Place called MDL here in the KC area.
Posted by: HH at February 14, 2016 05:10 PM (DrCtv)
Gotcha. Total Wine is similarly an alcohol superstore. Pretty much any beer, wine or spirit you want, they have and they do tastings every now and then.
Posted by: Insomniac at February 14, 2016 05:13 PM (kpqmD)
Posted by: no good deed at February 14, 2016 05:14 PM (GgxVX)
For some reason I'm seeing cauliflower recipes everywhere.
I use it in curries, and my favorite sandwich Cauliflower Toasties. But, my sister sent me this link for a pizza crust made with cauliflower and I'm going to make it next time my husband is in town. My mom also tried it with her own toppings.
Mediterranean Cauliflower Pizza
http://wb.md/1Qg0nNu
At the WebMD of all places. I didn't even know they had recipes there.
Posted by: artisanal 'ette at February 14, 2016 05:16 PM (qCMvj)
Posted by: chemjeff - PuppyMonkeyBaby '16 at February 14, 2016 05:17 PM (uZNvH)
Posted by: chemjeff - PuppyMonkeyBaby '16 at February 14, 2016 05:18 PM (uZNvH)
Posted by: Duke Lowell
****
You vile heathen.
Posted by: Tilikum Killer Assault Whale at February 14, 2016 05:18 PM (hVdx9)
Of course the great thing about this is that it doesn't really cost the store anything. The vendors are all providing the free product. And the great thing is that I've come across beers I had never tasted, or something else like the bloody mary mix. Or whatever.
So if you get a chance to try out the place near you, I'd recommend doing so.
Posted by: HH at February 14, 2016 05:18 PM (DrCtv)
Posted by: Duke Lowell at February 14, 2016 05:19 PM (kTF2Z)
I have a bag of sweet potatoes, so planning a few dishes in the upcoming week.
Sweet Potato Soup with Fried Pancetta and - skipping - the Rosemary Croutons
and from one of my favorite cookbooks, Mediterranean: Food of the Sun, a dish from Morocco;
Beef Tagine with Sweet Potatoes
But I really want that garlic soup...
Posted by: artisanal 'ette at February 14, 2016 05:20 PM (qCMvj)
It called for a dark beer and I used a bottle of Tarapin's "Liquid Bliss" chocolate peanut butter porter. It was excellent! The beer made a great sauce mixed with the crumbly bits left over from searing the pork shoulder. Enjoyed it with a bottle of the same beer. I think I'll try it next time with lamb instead of pork.
Posted by: bananaDream at February 14, 2016 05:20 PM (Ag8Mw)
If I use one just to dry my hands, I set it aside with a pile of others, and then use those when I have to wipe up a spill that doesn't require a perfectly-clean towel. Same if I wipe a water or clear beverage spill, I swipe it at the base of the coffee pot and other places that always collect drips.
Not earth-shattering, but it does console the tiny part of me that cares about the trees.
Posted by: My clarinet's name is Oscar, thank you at February 14, 2016 05:21 PM (Wk1K/)
I'll have to check them out. I just picked up some nice looking asparagus today (on sale, natch) and that sounds good.
I've also been craving some roasted cauliflower lately, but need something different to try.
Posted by: Chi at February 14, 2016 05:22 PM (OUpHg)
I used to grab a saucer for a spoon-holder when cooking on stove. Then son #2 showed me trick where you set wooden spoon in hole on handle of pot or pan (if it has one) leaning back towards the pot. Yay. One less dish to wash.
Posted by: olddog in mo at February 14, 2016 05:24 PM (Dhht7)
Posted by: Brunnhilde at February 14, 2016 05:26 PM (epLS9)
I was going to post this super bowl time, but wasn't around.
http://www.foodtimeline.org/statefoods.html
It's pretty interesting. Historical foods for each state.
I was looking at Colorado and Carolina, of course at the time.
And, from the south, this clip... which doesn't hold as much meaning now. Especially since Denver won.
"God is my Witness!" ~ Gone with the Wind
https://www.youtube.com/watch?v=RBAmLm_jYyY
hehe
Posted by: artisanal 'ette at February 14, 2016 05:26 PM (qCMvj)
Posted by: Clarney at February 14, 2016 05:26 PM (6L83O)
Posted by: musical jolly chimp at February 14, 2016 05:28 PM (WTSFk)
Posted by: Insomniac at February 14, 2016 04:58 PM (kpqmD)
---
So how about a dirty martini made with okra pickles? Delicious and nutritious!
Posted by: All Hail Eris, Literate Savage at February 14, 2016 05:28 PM (jR7Wy)
Posted by: musical jolly chimp at February 14, 2016 05:28 PM (WTSFk)
-------------
Paradox, or conundrum?
Posted by: Mike Hammer, etc., etc. at February 14, 2016 05:30 PM (RrDm2)
a nearby grocer has butter from normandy, brittany, denmark, etc.
i find norman the best and a stand alone condiment for bread. markedly different and better.
butter.
better butter.
heh.
* clang *
Posted by: musical jolly chimp at February 14, 2016 05:31 PM (WTSFk)
Posted by: San Franpsycho at February 14, 2016 05:32 PM (EZebt)
Best time saver is a dog. Spill something, it's cleaned up immediately. Skip ringing pans before putting in the dishwasher - give it to the dog. Not only will they do a better job you will save on water.
Your dog is the best and most versatile kitchen utensil evah! Woof! Woof!
Posted by: Bruce With a Wang! at February 14, 2016 05:32 PM (iQIUe)
Oh, YES! I love my silicone mats.
I found a copycat Olive Garden Pasta E Fagioli recipe that is really yummy (and I assume it tastes like OG because I've only eaten there a few time years ago). I no loner have the link (printed it). One of my favorite crockpot soups in the winter.
Posted by: Lizzy at February 14, 2016 05:33 PM (NOIQH)
tomorrow I'm going to use up 3 bell peppers no matter what ! not sure yet in what (I don't want to stuff them).
2 reds and a green
I was looking at this sloppy calorie infested dish:
Cheesy Sweet Potato "Skillet Chili" with Lean Ground Beef, Red Bell Peppers, Tomatoes and Red Beans, with Sharp Cheddar and Green Onions
http://bit.ly/1WlIq4W
because it had a sweet potato, haha - I have a whole bag of 'em, and I have an open can of red kidney beans in the fridge.
but, I'll go with something less heavy I'm sure
Posted by: artisanal 'ette at February 14, 2016 05:33 PM (qCMvj)
Posted by: Max Rockatansky at February 14, 2016 05:33 PM (MNgU2)
Posted by: Bruce With a Wang! at February 14, 2016 05:33 PM (iQIUe)
Posted by: Rex Mundi at February 14, 2016 05:34 PM (Nnt42)
Got a second job
Posted by: Clarney at February 14, 2016 05:34 PM (6L83O)
Posted by: Lizzy at February 14, 2016 05:33 PM (NOIQH)
sometimes the url is at the bottom of the print copy, unless you cut and pasted out the text to another app
Posted by: artisanal 'ette at February 14, 2016 05:34 PM (qCMvj)
It's pretty interesting. Historical foods for each state.
---
No mention of muskrat for Michigan. Did you know you can it it during Lent? The church ruled that consuming them was allowed due to the lack of tasty critters available to poor folks in the region.
The eating of beaver is also allowed.
Posted by: All Hail Eris, Literate Savage at February 14, 2016 05:35 PM (jR7Wy)
Thou shalt save your bacon grease and use in place of cooking oil.
Posted by: Lauren at February 14, 2016 05:35 PM (0C2f1)
Posted by: Max Rockatansky at February 14, 2016 05:33 PM (MNgU2)
aye
Posted by: artisanal 'ette at February 14, 2016 05:35 PM (qCMvj)
1 box of mac and cheese
coarsely chop up onion and green pepper and boil with pasta
drain and add cheese mix (skip butter & milk), can of tuna, and stewed tomatoes.
Posted by: Bruce With a Wang! at February 14, 2016 05:36 PM (iQIUe)
Your dog is the best and most versatile kitchen utensil evah! Woof! Woof!
Posted by: Bruce With a Wang! at February 14, 2016 05:32 PM (iQIUe)
I hate to admit this, but my husband is known to lick his plate clean. No dog needed.
Posted by: artisanal 'ette at February 14, 2016 05:37 PM (qCMvj)
a nearby grocer has butter from normandy, brittany, denmark, etc.
i find norman the best and a stand alone condiment for bread. markedly different and better.
butter.
better butter.
heh.
* clang *
Posted by: musical jolly chimp at February 14, 2016 05:31 PM (WTSFk)
I'm getting all of my kiwi's from Italy, and other fresh fruits and veggies from France in my local grocer. Amazingly, they taste great.
Posted by: artisanal 'ette at February 14, 2016 05:39 PM (qCMvj)
I hate to admit this, but my husband is known to lick his plate clean. No dog needed.
Posted by: artisanal 'ette at February 14, 2016 05:37 PM
He obviously likes your cooking.
Posted by: San Franpsycho at February 14, 2016 05:39 PM (EZebt)
Posted by: Clarney at February 14, 2016 05:26 PM (6L83O)
roast beef tonight
Posted by: artisanal 'ette at February 14, 2016 05:40 PM (qCMvj)
---------
Types
Deletes
Types
Deletes
Too easy. Let's hanging curve ball go by.
Posted by: Duke Lowell at February 14, 2016 05:40 PM (kTF2Z)
Posted by: Clarney at February 14, 2016 05:26 PM
---------
Heh. Did that yesterday in anticipation of snow/ice today. Not that I haven't cooked in snow/ice but in-laws were coming over and didn't want them out today.
Posted by: olddog in mo at February 14, 2016 05:41 PM (Dhht7)
Posted by: Max Rockatansky at February 14, 2016 05:41 PM (MNgU2)
Posted by: Chi at February 14, 2016 05:41 PM (OUpHg)
Yummm. Real butter, and real cream, too. And the nice middle-eastern-style yogurt that is almost as - but not quite as rich as sour cream. We get ours from an Indian grocery on Starcrest and 410 that is cunningly disguised as a gas station.
As for kitchen tips and gadgets, I submit to you that the very best such gadget that I have is a Foodsaver vacuum sealer. I bought one for $5 at a yard sale, wore it out in a couple of years of hard use, and upgraded to a fancier newer version that comes with a little side sealer for reusable zip-lock bags.
We do the meat purchase for the month at Granzin's in New Braunfels, then part it all out in 1 or 1/2 pound portions, vacuum-seal it, label and date, and sling into bins in the standing freezer in the garage. (Plastic bins labeled fish, beef, veg, sausage, chicken, and pork.) We have an awesome stash of meats on hand, always, and the vacuum sealer keeps every bit of it wholesome and unfreezer-burned.
I also bought a Ball freezer tray for freezing cubes of herbs, juices, and roasted peppers. Each compartment holds about 2-three tablespoons of something. Fill up the compartments, cover, freeze solid, pop the frozen cubes into the resealable vacuum-seal bags, and there we go. A neighbor with a lemon tree gifted us with about five pounds of lemons. I juiced them all, froze the juice in cubes, and sealed them up against future needs.
I figure that I have about four months of meals in the freezer alone. All I have to fear is power outage lasting more than about half a week.
Posted by: CeliaHayes at February 14, 2016 05:42 PM (95iDF)
Posted by: huerfano at February 14, 2016 05:43 PM (NSb9d)
Posted by: Duke Lowell at February 14, 2016 05:44 PM (kTF2Z)
14 Well, I don't think I have any good tips, so maybe...cook your bacon in the oven instead of in a frying pan? Always cooks more evenly that way.
Posted by: Lizzy at February 14, 2016 04:49 PM (NOIQH)
I always cook bacon in the oven, for that reason plus it's the only way I can make a large quantity of it all at once.
Posted by: Insomniac at February 14, 2016 04:54 PM (kpqmD)
I use a piece of parchment paper in a roasting pan, makes cleanup a snap. After saving some of the drippings, I just let it cool until semi-solid and then toss the paper. The pan only has the tiniest bit of bacon drippings to clean up, rather than the whole gloppy mess going down the drain to clog the pipes.
Posted by: IllTemperedCur at February 14, 2016 05:45 PM (o98Jz)
Posted by: NaCly Dog at February 14, 2016 05:47 PM (u82oZ)
Posted by: musical jolly chimp at February 14, 2016 05:47 PM (WTSFk)
Posted by: musical jolly chimp at February 14, 2016 05:48 PM (WTSFk)
Posted by: CeliaHayes at February 14, 2016 05:42 PM (95iDF)
my parents love their vacuum sealer too
I'm still using the waxed on one side freezer paper like the butchers of old. I do the same, pack up a couple of freezers. One is for meat, the other is everything else.
I keep lemon and lime juice in freezer cups too. Those I keep upstairs with my kitchen fridge freezer. I never have to worry if I forgot a fresh lemon or lime, etc.
Posted by: artisanal 'ette at February 14, 2016 05:48 PM (qCMvj)
---------
Wait, you discard bacon fat? And I'm the heathen?
Posted by: Duke Lowell at February 14, 2016 05:48 PM (kTF2Z)
there are many different butters now available besides land of lakes.
a nearby grocer has butter from normandy, brittany, denmark, etc.
i find norman the best and a stand alone condiment for bread. markedly different and better.
butter.
better butter.
heh.
* clang *
Posted by: musical jolly chimp at February 14, 2016 05:31 PM (WTSFk)
Earlier today I was looking for a method for making Ghee at home. Wallah.
http://thehealthyfoodie.com/homemade-ghee/
Posted by: IllTemperedCur at February 14, 2016 05:49 PM (o98Jz)
A White Russia might be good in that shot glass.
Posted by: artisanal 'ette at February 14, 2016 05:51 PM (qCMvj)
Posted by: IllTemperedCur at February 14, 2016 05:45 PM (o98Jz)
---------
Wait, you discard bacon fat? And I'm the heathen?
Posted by: Duke Lowell at February 14, 2016 05:48 PM (kTF2Z)
You missed the part where I said I save the drippings.
*sigh*
Morons.
Posted by: IllTemperedCur at February 14, 2016 05:51 PM (o98Jz)
Posted by: IllTemperedCur
---------------
The only pipes bacon grease should be clogging are your arteries!
Use it for sautéing green beans and well, pretty much everything else. Frying eggs, heck -spread it on toast before you toss it out.
That's like blasphemy.
I thought every house in America had a mason jar of bacon grease on the counter...
Posted by: Chi at February 14, 2016 05:52 PM (OUpHg)
So to each his own.
Posted by: mallfly at February 14, 2016 05:53 PM (MaaAj)
"
So if you need it in a hurry what I sometimes do is melt some butter in the microwave and then pour it through a paper towel.
Most of the milk solids are caught. If you have more time, of course make it the right way, but I do this when I'm making something that isn't enhanced by bacon flavor.
Posted by: Lauren at February 14, 2016 05:53 PM (0C2f1)
Posted by: artisanal 'ette
You can freeze whole lemons and limes too.
Posted by: Aviator at February 14, 2016 05:54 PM (c7vUv)
Schmaltz and gribenes -- smeaeeer it on bread. Mmmm! However, I thought you could make it with something other than chicken.
Posted by: Bruce With a Wang! at February 14, 2016 05:56 PM (iQIUe)
Posted by: Eromero at February 14, 2016 05:56 PM (zLDYs)
Posted by: RedMindBlueState at February 14, 2016 05:58 PM (Q7bO0)
also try ina's pecan bar recipe, really good, tons of bars.
her recipes are easy, tried and true.
Posted by: concrete girl at February 14, 2016 05:58 PM (0KgAM)
Posted by: Bruce With a Wang! at February 14, 2016 05:58 PM (iQIUe)
I need to go get dinner ready. Enjoy your evening.
Our bodies are our gardens -- our wills are our gardeners. ~William Shakespeare
Posted by: artisanal 'ette at February 14, 2016 05:58 PM (qCMvj)
I thought every house in America had a mason jar of bacon grease on the counter...
Posted by: Chi at February 14, 2016 05:52 PM (OUpHg)
Heh! That is exactly how I grew up.
Posted by: HH at February 14, 2016 05:59 PM (DrCtv)
Funny, today was a cooking day. Made banana nut bread, and I'm in the middle of making a big batch of Cincinnati Chili, most will get frozen for later use.
Posted by: IllTemperedCur at February 14, 2016 05:59 PM (o98Jz)
Posted by: Aviator at February 14, 2016 05:54 PM (c7vUv)
I do freeze some rind separately, for emergencies, but usually always separate the two for ease of use.
Posted by: artisanal 'ette at February 14, 2016 06:00 PM (qCMvj)
Huh I never see anything other than Land O Lakes and the store brand
Posted by: chemjeff - PuppyMonkeyBaby '16 at February 14, 2016 06:00 PM (uZNvH)
What kind of dip?
Posted by: Bruce With a Wang! at February 14, 2016 05:58 PM (iQIUe)
Pudding, of course. We're at the HQ after all.
Posted by: IllTemperedCur at February 14, 2016 06:00 PM (o98Jz)
=====================
Did you leave SB? Did Oprah buy you out?
Posted by: Bruce With a Wang! at February 14, 2016 06:01 PM (iQIUe)
Posted by: chemjeff - PuppyMonkeyBaby '16 at February 14, 2016 06:01 PM (uZNvH)
Posted by: cheri at February 14, 2016 06:03 PM (ylAck)
I took 3 kinds that were left over and mixed them. Bacon ranch, fwench onion, and salsa rojo. With Brookshires seasoned corn tortilla chips. I love ETEX.
Posted by: Eromero at February 14, 2016 06:04 PM (zLDYs)
Posted by: Chi at February 14, 2016 05:52 PM
Or a Little Red Riding Hood Wolf holder that I inherited from Mom.
http://tinyurl.com/little-red-wolf
Posted by: olddog in mo at February 14, 2016 06:05 PM (Dhht7)
not that i do bacon anyway but the smell seems like maybe a brandy hook-up.
Posted by: willow at February 14, 2016 06:06 PM (9XzdI)
Posted by: artisanal 'ette
Do you have Prince Albert in a can?
Posted by: Bossy Conservative...now older and senile at February 14, 2016 06:06 PM (+1T7c)
to clean up, rather than the whole gloppy mess going down the drain to
clog the pipes.
Posted by: IllTemperedCur
---------------
The only pipes bacon grease should be clogging are your arteries!
Use it for sauting green beans and well, pretty much everything
else. Frying eggs, heck -spread it on toast before you toss it out.
That's like blasphemy.
I thought every house in America had a mason jar of bacon grease on the counter...
Posted by: Chi at February 14, 2016 05:52 PM (OUpHg)
Maybe Cur is a yankee and unschooled in the ways of bacon grease. I personally use an old coffee can for my grease.
Posted by: redbanzai at February 14, 2016 06:07 PM (NPofj)
Fellow mothers of major vehicle enthusiasts have a unique and immediate bond
She is right. All these other mothers started talking about how their kids was into trucks, tractors, digging equip, ect. The OP's son is only 2 but it warmed my heart that little boys are still little boys.
I guess I thought about it bc I have DK Rises on and the Batcycle is a real little boy magnet.
Posted by: Bruce With a Wang! at February 14, 2016 06:07 PM (iQIUe)
Posted by: Infidel at February 14, 2016 06:08 PM (jiDCu)
maybe like a gun shot Might?
of course now i need to ask anytone if they've been shot and does it also burn like hell?
Posted by: willow at February 14, 2016 06:09 PM (9XzdI)
and i'm sure you are all surprised by that.
Posted by: willow at February 14, 2016 06:10 PM (9XzdI)
Holy shit! That's insane. Hope the asshole stays locked up for a good long while. A guy like that is obviously unhinged.
Posted by: Lauren at February 14, 2016 06:10 PM (0C2f1)
Huuuh? Is Spam being marketed as some sort of diet food now or something?
Posted by: Lauren at February 14, 2016 06:11 PM (0C2f1)
http://tinyurl.com/little-red-wolf
Posted by: olddog in mo
------------------
Heh. My oldest sister got all fancy & has a special "crock" she uses. When I teased her, she said "what? Use still just use a jelly jar?"
Posted by: Chi at February 14, 2016 06:12 PM (OUpHg)
Posted by: IllTemperedCur at February 14, 2016 05:59 PM (o98Jz)
=====================
Did you leave SB? Did Oprah buy you out?
Posted by: Bruce With a Wang! at February 14, 2016 06:01 PM (iQIUe)
Left SB for Texas almost a year ago now.
Posted by: IllTemperedCur at February 14, 2016 06:12 PM (o98Jz)
And yes, I SAVE MY BACON DRIPPINGS, just like I said in the original comment. I was talking about the leftovers afterwards.
Fuckers.
Posted by: IllTemperedCur at February 14, 2016 06:14 PM (o98Jz)
Posted by: cheri at February 14, 2016 06:14 PM (ylAck)
Posted by: IllTemperedCur at February 14, 2016 06:12 PM (o98Jz)
==========
Are you retired? Are you working on a ranch?
Posted by: Bruce With a Wang! at February 14, 2016 06:14 PM (iQIUe)
And yeah, the jerk will be enjoying VD in jail.
Posted by: All Hail Eris, Literate Savage at February 14, 2016 06:15 PM (jR7Wy)
Posted by: Infidel at February 14, 2016 06:16 PM (jiDCu)
Are you retired? Are you working on a ranch?
Posted by: Bruce With a Wang! at February 14, 2016 06:14 PM (iQIUe)
Naw, regular work thing. Shut down my facility and consolidated our operation in Texas. I'd been thinking about doing the move for several years, so things just came together. Haven't regretted it one bit.
Posted by: IllTemperedCur at February 14, 2016 06:17 PM (o98Jz)
Posted by: willow at February 14, 2016 06:17 PM (9XzdI)
Posted by: Eromero at February 14, 2016 06:18 PM (zLDYs)
And yeah, the jerk will be enjoying VD in jail.
Posted by: All Hail Eris
--------------
Hopefully, the day AND the diseases.
Posted by: Chi at February 14, 2016 06:19 PM (OUpHg)
Posted by: Infidel at February 14, 2016 06:16 PM (jiDCu)
***
Considering how expensive ammunition was....I should say so.
Posted by: Your Decidedly Devious Uncle Palpatine, Still Accepting Harem Applicants at February 14, 2016 06:19 PM (lutOX)
Posted by: willow at February 14, 2016 06:19 PM (9XzdI)
I don't drink.
I'm not opposed to drinking, I just never get around to it. Consequently I have no idea how to *order* a drink on those social occasions where I might very much like to order a drink.
Essentially the problem is this: I have no idea how to talk to a bartender. "What can I get you." I don't know. "Do you like fruity drinks?" Err... I don't know.
Not being on the spot at this exact moment I'd say... I'd like a grown up drink, something that's not in a funny glass with stuff sticking out of the top of it. When I am on the spot I babble. It's embarrassing. I'm a 50 year old woman.
So, any tips on usefully talking to a bartender? Should I practice saying things like "What's new?" or "Something grown up and simple," or should I just get a short list of drink names to write on my hand with a ball point pen?
Posted by: Synova at February 14, 2016 06:19 PM (Ek0Xs)
So you're telling us we should horde more whiskey than bullets then?
Posted by: Lauren at February 14, 2016 06:20 PM (3DIzJ)
Posted by: cheri at February 14, 2016 06:14 PM
And meth-heads ex is dating your son? Does that give you pause? Not saying she's not a nice a girl, but some vetting might be order.
Posted by: olddog in mo at February 14, 2016 06:20 PM (Dhht7)
Posted by: willow at February 14, 2016 06:21 PM (9XzdI)
Posted by: ThunderB at February 14, 2016 06:22 PM (zOTsN)
A double shot of Buffalo Trace. Straight up. You can't go wrong with that one.
Posted by: Eromero at February 14, 2016 06:22 PM (zLDYs)
Posted by: PabloD at February 14, 2016 06:22 PM (c9t4Y)
I don't drink.
I'm not opposed to drinking, I just never get around to it. Consequently I have no idea how to *order* a drink on those social occasions where I might very much like to order a drink.
Essentially the problem is this: I have no idea how to talk to a bartender. "What can I get you." I don't know. "Do you like fruity drinks?" Err... I don't know.
Not being on the spot at this exact moment I'd say... I'd like a grown up drink, something that's not in a funny glass with stuff sticking out of the top of it. When I am on the spot I babble. It's embarrassing. I'm a 50 year old woman.
So, any tips on usefully talking to a bartender? Should I practice saying things like "What's new?" or "Something grown up and simple," or should I just get a short list of drink names to write on my hand with a ball point pen?
Posted by: Synova at February 14, 2016 06:19 PM (Ek0Xs)
***
Brandy and soda and call it done.
Posted by: Your Decidedly Devious Uncle Palpatine, Still Accepting Harem Applicants at February 14, 2016 06:22 PM (lutOX)
---
"Something simple and refreshing"
"Something that sets off my little black dress"
or
"What'll this shot buy me, barkeep?"
Posted by: All Hail Eris, Literate Savage at February 14, 2016 06:23 PM (jR7Wy)
Posted by: cheri at February 14, 2016 06:23 PM (ylAck)
Posted by: olddog in mo at February 14, 2016 06:20 PM (Dhht7)
yeah that's a heads up, which is how a family member ended up using.
Posted by: willow at February 14, 2016 06:23 PM (9XzdI)
My first thought is to visit a decent bar one evening and suck it up - be embarrassed and admit it. Tell the bartender exactly what you told us, then ask what he'd recommend.
If you don't know if you like bourbon, it's hard to say "just order a Manhattan."
Short of that, maybe try "what is your specialty? Sure, I ll try that."
Posted by: Chi at February 14, 2016 06:25 PM (OUpHg)
so thank G-d. srsly
Posted by: willow at February 14, 2016 06:25 PM (9XzdI)
Posted by: Lauren at February 14, 2016 06:25 PM (3DIzJ)
Or, tequila, and then my mind blanks out.
Posted by: All Hail Eris, Literate Savage at February 14, 2016 06:25 PM (jR7Wy)
Both, naturally. Lots. Though I have found it easier to hold on to ammo than whiskey. IYKWIMAITYD.
Posted by: Eromero at February 14, 2016 06:26 PM (zLDYs)
Or, tequila, and then my mind blanks out.
Posted by: All Hail Eris, Literate Savage at February 14, 2016 06:25 PM (jR7Wy)
grabs Eris's clothing.
Posted by: willow at February 14, 2016 06:26 PM (9XzdI)
Posted by: cheri at February 14, 2016 06:26 PM (ylAck)
Or, tequila, and then my mind blanks out.
Posted by: All Hail Eris, Literate Savage at February 14, 2016 06:25 PM (jR7Wy)
One tequila, two tequila, three tequila, floor!
Posted by: Insomniac at February 14, 2016 06:26 PM (kpqmD)
Posted by: All Hail Eris, Literate Savage at February 14, 2016 06:27 PM (jR7Wy)
. I've made stock from chicken bones & onioncelerycarrot maybe once.
But it occurred to me last night that there's a lot of flavor left in those shells. Not sure what I'd do with it. But I put it in a gallon ziplock & stuck in the freezer.
Austerity is becoming an increasingly more operative word around my house.
Posted by: ghost of hallelujah at February 14, 2016 06:27 PM (dBmVV)
To be fair, the discovery of his drug use may have caused the break up.
That's what happened to my sister. She was dating a guy in college we all thought was a great guy. Then she found out he had started doing meth. She immediately broke up with him.
Posted by: Lauren at February 14, 2016 06:28 PM (3DIzJ)
Posted by: willow at February 14, 2016 06:28 PM (9XzdI)
Posted by: olddog in mo at February 14, 2016 06:28 PM (Dhht7)
Posted by: All Hail Eris, Literate Savage at February 14, 2016 06:29 PM (jR7Wy)
no idea why Anyone actually Would repeat a tequila experience.
Posted by: willow at February 14, 2016 06:31 PM (9XzdI)
Posted by: Synova at February 14, 2016 06:19 PM (Ek0Xs)
==========
Cosmopolitan with Kettel One -- a classy lady's drink.
Posted by: Bruce With a Wang! at February 14, 2016 06:31 PM (iQIUe)
Posted by: olddog in mo at February 14, 2016 06:28 PM (Dhht7)
***
Soft "g" - "gift" not "gem"
Posted by: Your Decidedly Devious Uncle Palpatine, Still Accepting Harem Applicants at February 14, 2016 06:32 PM (lutOX)
Posted by: cheri at February 14, 2016 06:26 PM
Whew! Glad to hear. And sorry about your son. May he recover quickly.
Posted by: olddog in mo at February 14, 2016 06:32 PM (Dhht7)
Posted by: Lauren at February 14, 2016 06:32 PM (3DIzJ)
Posted by: Bruce With a Wang! at February 14, 2016 06:33 PM (iQIUe)
Posted by: Synova at February 14, 2016 06:33 PM (Ek0Xs)
Super cheap -- about a buck a filet.
And fresh herbs make all the difference.
Posted by: Dr. Varno at February 14, 2016 06:33 PM (GdFQh)
fine you can come over and get them.
Posted by: willow at February 14, 2016 06:28 PM (9XzdI)
---
That was a long, cold, embarrassing walk back through Ballston, let me tell you.
Posted by: All Hail Eris, Literate Savage at February 14, 2016 06:33 PM (jR7Wy)
Once you're over your initial embarrasment, you can then tell visit the same bartender & tell him "I didn't like the Gimlet. Maybe make me something different? "
Keep trying until you find your go-to.
Everybody likes a white russian, btw. Hard to go wrong with that.
Posted by: Chi at February 14, 2016 06:34 PM (OUpHg)
Posted by: PaleRider at February 14, 2016 06:34 PM (chkUd)
Posted by: willow at February 14, 2016 06:34 PM (9XzdI)
Posted by: Your Decidedly Devious Uncle Palpatine, Still Accepting Harem Applicants at February 14, 2016 06:32
------------
?????
Posted by: olddog in mo at February 14, 2016 06:34 PM (Dhht7)
Posted by: Raymond Jeh Johnson Jr. at February 14, 2016 06:34 PM (FkBIv)
That was a long, cold, embarrassing walk back through Ballston, let me tell you.
Posted by: All Hail Eris, Literate Savage at February 14, 2016 06:33 PM (jR7Wy)
oy,
alright, i would have never allowed you to be embarrassed if i could help it.
Posted by: willow at February 14, 2016 06:35 PM (9XzdI)
Posted by: Lauren at February 14, 2016 06:35 PM (3DIzJ)
Posted by: Synova at February 14, 2016 06:36 PM (Ek0Xs)
Shaken in ice, served in a chilled martini glass.
Accent with a couple blueberries.
Mmmmmmmmm!!!!!!!!
The Metro.
Posted by: Diogenes at February 14, 2016 06:36 PM (08Znv)
Posted by: All Hail Eris, Literate Savage at February 14, 2016 06:37 PM (jR7Wy)
Posted by: Chi at February 14, 2016 06:34 PM (OUpHg)
Yes, Caucasians.
Posted by: The Dude at February 14, 2016 06:37 PM (8aOqE)
Posted by: Bruce With a Wang! at February 14, 2016 06:37 PM (iQIUe)
But tequila shots after having beers = playing with matches whilst sitting in a gasoline puddle.
Posted by: ghost of hallelujah at February 14, 2016 06:37 PM (dBmVV)
I have a question, though -
What does herring taste like? I rec'd a couple little tins from a friend. Is it just like sardines?
I tried anchovies on pizza once and hated them, but enjoy a snack of sardines on occassion.
(Maybe the anchovies were super cheapo?)
Posted by: Chi at February 14, 2016 06:38 PM (OUpHg)
Posted by: Chi at February 14, 2016 06:34 PM (OUpHg)
---
I will forever associate them with The Dude.
Posted by: All Hail Eris, Literate Savage at February 14, 2016 06:39 PM (jR7Wy)
(by "drunks" I mean you guys)
Posted by: ghost of hallelujah at February 14, 2016 06:40 PM (dBmVV)
Can I still add something to the book thread or will it be considered an old thread and will I get banned?
Posted by: FenelonSpoke at February 14, 2016 06:41 PM (w4NZ8)
Posted by: Moki at February 14, 2016 06:41 PM (7q2ch)
Posted by: ghost of hallelujah at February 14, 2016 06:37 PM (dBmVV)
exactly
Posted by: willow at February 14, 2016 06:42 PM (9XzdI)
Posted by: Max Rockatansky at February 14, 2016 06:42 PM (MNgU2)
Posted by: ghost of hallelujah at February 14, 2016 06:37 PM (dBmVV)
---
Tequila + Fire = Spirited Hijinks
Posted by: All Hail Eris, Literate Savage at February 14, 2016 06:42 PM (jR7Wy)
Posted by: All Hail Eris
--------------
That rug really tied the room together, man. Did it not?
Posted by: Chi at February 14, 2016 06:42 PM (OUpHg)
Posted by: washrivergal at February 14, 2016 06:43 PM (CFc5L)
You make that sound like a bad thing.
Posted by: Diogenes at February 14, 2016 06:43 PM (08Znv)
I find that if the thread is still on the front page, it's safe to comment.
Posted by: Grump928(C) says Free Soothie! at February 14, 2016 06:43 PM (rwI+c)
For food storage, marinades and sous vide, can't be beat
Posted by: speedster1 at February 14, 2016 06:43 PM (vUcdz)
Posted by: All Hail Eris, Literate Savage at February 14, 2016 06:42 PM (jR7Wy)
table dancing ,because why not! yeah bad stuff.
Posted by: willow at February 14, 2016 06:43 PM (9XzdI)
Posted by: Chi at February 14, 2016 06:38 PM
Never had straight up herring. I remember my parents used to get Pickled Herring around Christmas. It was in a white sauce. As a kid, I hated it. Now it's not so bad on a Ritz.
Posted by: olddog in mo at February 14, 2016 06:44 PM (Dhht7)
Posted by: FenelonSpoke at February 14, 2016 06:44 PM (w4NZ8)
Posted by: speedster1 at February 14, 2016 06:44 PM (vUcdz)
Posted by: Chi at February 14, 2016 06:34 PM (OUpHg)
---
I will forever associate them with The Dude.
Posted by: All Hail Eris, Literate Savage at February 14, 2016 06:39 PM (jR7Wy)
Yeah? Well, that's, like, just your opinion, man!
Posted by: Insomniac at February 14, 2016 06:45 PM (kpqmD)
I *gently* saute short grain (unless I have long, which does work okay) rice in the grease of whatever meat I just browned. After it has soaked up the grease, the rice can go in the fridge for a couple of days and then I use it to make risotto by adding boiling water, letting that simmer, and adding more boiling water until the rice is soft enough.
I also make popcorn (for me because the kids are silly) by adding melted bacon fat, brown sugar, and cayenne to our air-popped popcorn.
Posted by: Polliwog the 'Ette at February 14, 2016 06:45 PM (GDulk)
Posted by: Lauren at February 14, 2016 06:46 PM (3DIzJ)
Posted by: All Hail Eris, Literate Savage at February 14, 2016 06:46 PM (jR7Wy)
Posted by: Chi at February 14, 2016 06:38 PM
Never had straight up herring. I remember my parents used to get Pickled Herring around Christmas. It was in a white sauce. As a kid, I hated it. Now it's not so bad on a Ritz.
Posted by: olddog in mo at February 14, 2016 06:44 PM (Dhht7)
I eat lightly smoked herring sometimes. It's mildly fishy but not overwhelming.
Posted by: Insomniac at February 14, 2016 06:46 PM (kpqmD)
Posted by: willow at February 14, 2016 06:47 PM (9XzdI)
Posted by: FenelonSpoke
--------------
You should be perfectly fine.
When I was learning to bold, italic, strikeout, etc, I went to the last thread on the main page to test. It was at least two days old.
I didn't ban myself.
Someone tecently mentioned that if you see "access comments" instead of just "comments" that might be a giveaway.
Happy Saint Valentine's Day, btw.
Posted by: Chi at February 14, 2016 06:47 PM (OUpHg)
Posted by: Bertram Cabot Jr. at February 14, 2016 06:48 PM (FkBIv)
Posted by: Lauren at February 14, 2016 06:48 PM (3DIzJ)
Is that a country song?
Posted by: Bertram Cabot Jr. at February 14, 2016 06:48 PM (FkBIv)
If it isn't, it ought to be!
Posted by: Insomniac at February 14, 2016 06:48 PM (kpqmD)
Posted by: Polliwog the 'Ette at February 14, 2016 06:49 PM (GDulk)
Posted by: willow at February 14, 2016 06:49 PM (9XzdI)
Posted by: willow at February 14, 2016 06:50 PM (9XzdI)
Posted by: willow at February 14, 2016 06:52 PM (9XzdI)
Posted by: Skip at February 14, 2016 06:53 PM (BkhW6)
Posted by: willow at February 14, 2016 06:53 PM (9XzdI)
*ahem*
Oh you know what he told her?
That she would be his bride.
He told her that he'd take her way
From that 'ol doublewide
But she left him.
Ohhh she left him when he started
smokin' meth.
She left him
Ohhh she left him when he started
smokin' meth
She looked him in the eyes
And said I'm sorry but I'm out
I just can't be with nobody
Who does that to himself
Oh she left him
She left him when he started
smokin' meth
Ohhhh she left him.
She left him when he started
Smooookin' meth.
Posted by: Lauren at February 14, 2016 06:54 PM (3DIzJ)
Posted by: willow at February 14, 2016 06:55 PM (9XzdI)
Posted by: Lauren at February 14, 2016 06:56 PM (3DIzJ)
Posted by: derit at February 14, 2016 06:56 PM (OC+TJ)
When I was a kind back in the early 50's my Granny Smith used to buy salted herring. It was wrapped in wax paper in a wooden box about the size of a cigar box. She would soak a couple overnight in water (desalt it some) and serve it with grits and eggs for breakfast. This was good stuff for cotton farmers in South Carolina I'm here to tell you!
Posted by: Eromero at February 14, 2016 06:57 PM (zLDYs)
Posted by: FenelonSpoke at February 14, 2016 06:57 PM (w4NZ8)
You could make a bisque with the shell stock. Tomato (paste? juice? I only actually know the theory), cream, a bit of crap or shrimp meat. Fairly simple and very delicious.
Posted by: Polliwog the 'Ette at February 14, 2016 06:59 PM (GDulk)
Posted by: Skip at February 14, 2016 07:01 PM (BkhW6)
When I was a kind back in the early 50's my Granny Smith used to buy salted herring...
Posted by: Eromero
-------------
I love her apples!
Posted by: Chi at February 14, 2016 07:02 PM (OUpHg)
You stole the Campbell's recipe.
Posted by: fluffy at February 14, 2016 07:03 PM (AfsKp)
Posted by: Jinx the Cat at February 14, 2016 07:05 PM (TTgpD)
Thanks for asking, Skip; I didn't see your earlier comment. We're warm now, but the heater is having to have its reset button reset every four hours or so. The guy who came delivered some oil but we didn't see his truck so we couldn't ask him about that.
Posted by: FenelonSpoke at February 14, 2016 07:05 PM (w4NZ8)
Posted by: willow at February 14, 2016 06:50 PM (9XzdI)
Jealousy is such an unseemly thing. Don't hate the player, hate the game!
Posted by: Insomniac at February 14, 2016 07:06 PM (kpqmD)
Can I put ketchup on that?
Posted by: wth at February 14, 2016 07:06 PM (HgMAr)
Posted by: FenelonSpoke at February 14, 2016 07:06 PM (w4NZ8)
Posted by: Eromero at February 14, 2016 07:06 PM (zLDYs)
Glad you are here, wth. I was wondering how your test results come out-which you had mentioned a while back. Things o.k.?
Posted by: FenelonSpoke at February 14, 2016 07:07 PM (w4NZ8)
Is it the same outfit that cleans your furnace or boiler? You could probably give them a call.
Posted by: fluffy at February 14, 2016 07:08 PM (AfsKp)
You stole the Campbell's recipe.
Posted by: fluffy at February 14, 2016 07:03 PM (AfsKp)
Campbell's Ghey Bisque
Posted by: Insomniac at February 14, 2016 07:08 PM (kpqmD)
Posted by: Moron Delux at February 14, 2016 07:09 PM (+zqYj)
Posted by: speedster1 at February 14, 2016 07:09 PM (vUcdz)
Thanks, CBD, for another glorious food thread!
PS Watch your email in a bit, Mrs S1 has a new bread passion....
Posted by: speedster1 at February 14, 2016 07:11 PM (vUcdz)
Posted by: Duke Lowell at February 14, 2016 07:11 PM (kTF2Z)
This is my favorite recipe for Russian Tea Cakes/Mexican Wedding cookies, from Rose Levy Berenbaum's Christmas Cookie book:
1 cup powdered sugar
pinch of salt
1 cup unsalted butter, softened
1/2 teaspoon vanilla extract
1 3/4 cups AP flour
Cream butter and sugar until light and fluffy (best in an stand mixer, but hand held works fine). Add the vanilla extract and mix until incorporated, scraping sides. Mix salt and flour, then slowly add to butter mixture. Once completely mixed, cover and refrigerate dough for about 1 hour.
Preheat oven to 350.
Using a tablespoon (either an ice cream scoop or an actual spoon) scoop a ball of dough that's around 1 1/4 inches, and roll into a more compact ball in your hands. Place the cookie balls 1 1/2 inches apart on cookie sheets that have been lined with parchment paper or a silpat.
Bake cookies for 15-20 minutes, or until the cookies barely begin to brown. Once they are out of the oven dunk them into a bowl of powdered sugar, and then set aside to cool. Once all cookies are baked and dunked, redunk them in powdered sugar, and store in an airtight container.
If you want to add nuts, take 1/2 cup of either: walnuts, pecans, pistachios (OH MY GOSH!!!!!) or hazelnuts, and process them in a food processor until they are powder fine. Add them with the flour in the mixing phase. Continue following the directions for the nutless (like GOPe) cookies.
We made these cookies when I was growing up, with my dad's recipe from his Russian mother. I've since lost that, but this recipe is really, really close.
Posted by: Moki at February 14, 2016 07:11 PM (7q2ch)
OMG! Biggest face/palm ever. I totally missed that. Typing used to be a way around the dyslexia, but lately my fingers have started hitting random keys without my noticing.
Posted by: Polliwog the 'Ette at February 14, 2016 07:11 PM (GDulk)
Thanks Fenelon,
Got my test results back and 5 of 6 were positive for basal cell carcinoma.
I already had surgical removal of three and go back Thursday for the last two.
They are not life threatening like a melanoma so, Yes things are OK!
I'm just glad my doctor found them.
Thanks again for thinking of me!
Posted by: wth at February 14, 2016 07:12 PM (HgMAr)
His face was a mile of country road and he blasted dragon breath
He used her jugs fer cookin' and her tubes fer makin' crack
But what really smoked her brisket was the crankin' in the sack!
Posted by: All Hail Eris, Literate Savage at February 14, 2016 07:13 PM (jR7Wy)
Posted by: Jinx the Cat
------------
Not really? Kind of?
I just looked at the tins - it says "kippered." I don't know what that means, so was going to search it...
How are ya?
Posted by: Chi at February 14, 2016 07:14 PM (OUpHg)
And Fenelon? Husband got relief from the difficult situation I had asked for prayer about. God is very, very good.
Posted by: Moki at February 14, 2016 07:14 PM (7q2ch)
Posted by: Lauren at February 14, 2016 07:14 PM (f3Iw2)
Posted by: willow at February 14, 2016 07:15 PM (9XzdI)
Posted by: fluffy at February 14, 2016 07:15 PM (AfsKp)
Posted by: willow at February 14, 2016 07:16 PM (9XzdI)
Hey Moki! I *had* both a fresh and a cooked salsa recipe from my M-i-l right here at the computer for the next time I "saw" you, and now I can't find it.
Posted by: Polliwog the 'Ette at February 14, 2016 07:17 PM (GDulk)
Posted by: willow at February 14, 2016 07:17 PM (9XzdI)
Posted by: scrood at February 14, 2016 07:18 PM (3b9U4)
Posted by: Bruce With a Wang! at February 14, 2016 07:19 PM (iQIUe)
252 Posted by: All Hail Eris, Literate Savage
...............
lol, I can always count on you guys for the poetry.
Posted by: wth at February 14, 2016 07:19 PM (HgMAr)
i also don't buy steak anymore.
Posted by: willow at February 14, 2016 07:20 PM (9XzdI)
Posted by: wth at February 14, 2016 07:19 PM (HgMAr)
and it's so pure .
Posted by: willow at February 14, 2016 07:21 PM (9XzdI)
And now that I actually read the recipe, the plain variety or other nuts would work well for the pecan hater and the rest of us would probably like them too. Does anything else need changed with the additional dry ingredient?
Posted by: Polliwog the 'Ette at February 14, 2016 07:21 PM (GDulk)
Posted by: All Hail Eris, Literate Savage at February 14, 2016 07:21 PM (jR7Wy)
Awwww, thanks! No worries if you can/can't find it. How goes life with your family?
Posted by: Moki at February 14, 2016 07:22 PM (7q2ch)
Posted by: willow at February 14, 2016 07:22 PM (9XzdI)
No, I have never ever had that thought even once in my life.
I eat in a restaurant and think, "Wow, this is good."
I eat my own cooking and think, "This sucks." On a good day, "This is passable." But my own cooking has never been as good as what I get in a restaurant.
Posted by: rickl at February 14, 2016 07:24 PM (sdi6R)
Another yummy alternative is to take the plain dough, and add lemon, lime or orange zest into the butter/sugar mixture, and then add a corresponding extract-1/2 teaspoon-along with the vanilla. You get the citrus cookies, like those boxed lemon powdered sugar cookies from the store that you swear you only ate 2 or 3, and the whole stupid box is empty?
Yum. And quite nice with a cup of english breakfast or spice chai tea.
Posted by: Moki at February 14, 2016 07:24 PM (7q2ch)
Pretty well, given the depth of suck that is the world at large. The truth is that we are quite blessed, I'm just still much less accomplished at this whole "responsible adult" thing than I had hoped to be by this point. I love hearing about your family and how you are doing after/through all your challenges. It helps me keep perspective.
Posted by: Polliwog the 'Ette at February 14, 2016 07:25 PM (GDulk)
Posted by: willow at February 14, 2016 07:22 PM (9XzdI)
---
Willow, my sister used to work at a high end delicatessen and one weekend they cooked a bunch of beef but set the temperature too low by a few degrees. They tossed out primo brisket because by law they couldn't serve it. They triple-wrapped it and placed it in the dumpster *finger aside nose* and any employee who happened to walk past could snag one. Sis got a couple and we had Beef Wellington with wild mushrooms inside the crust. Magnificent dinner.
Posted by: All Hail Eris, Literate Savage at February 14, 2016 07:26 PM (jR7Wy)
Ohmahgerd. That sounds so incredibly delicious. I can almost taste them just from your description. Sounds like food heaven.
Posted by: Polliwog the 'Ette at February 14, 2016 07:27 PM (GDulk)
Posted by: willow at February 14, 2016 07:27 PM (9XzdI)
I went out to lunch today with the missus and saw many being served.
I had the $7 draft beer.
Posted by: navybrat at February 14, 2016 07:28 PM (8QGte)
If you have an Aldi in your area, check them out-very cheap, limited variety, but pretty good.
Posted by: Moki at February 14, 2016 07:28 PM (7q2ch)
Open one up and enjoy, drained right out of the can, with some crackers.
They are a delicacy in Europe, Canada and a staple for a construction worker who takes his lunch.
Enjoy
Posted by: Jinx the Cat at February 14, 2016 07:29 PM (TTgpD)
Posted by: All Hail Eris, Literate Savage at February 14, 2016 07:26 PM (jR7Wy
hmm, so i see opportunity knocking, should i now pull off my t and sweat pants and check it out?
Posted by: willow at February 14, 2016 07:29 PM (9XzdI)
Posted by: willow at February 14, 2016 07:30 PM (9XzdI)
hmm, so i see opportunity knocking, should i now pull off my t and sweat pants and check it out?
Posted by: willow at February 14, 2016 07:29 PM (9XzdI)
o_O
Posted by: Insomniac at February 14, 2016 07:30 PM (kpqmD)
Posted by: Moron Delux at February 14, 2016 07:31 PM (+zqYj)
Posted by: willow at February 14, 2016 07:29 PM (9XzdI)
---
Just check for hobos first. I use a fireplace poker.
Wait, pull OFF shirt and pants?
Posted by: All Hail Eris, Literate Savage at February 14, 2016 07:32 PM (jR7Wy)
You are correct. Jewel is having surgery Tuesday the 16th, I believe and asked for prayer. I think I wrote that date down on my calendar correctly.
Posted by: FenelonSpoke at February 14, 2016 07:32 PM (w4NZ8)
Posted by: willow at February 14, 2016 07:32 PM (9XzdI)
Posted by: Polliwog the 'Ette at February 14, 2016 07:25 PM (GDulk)
Aw sugar, I think the absolute same thing about you!
And I laugh at the responsible adult thing because my son told me the other day that he doesn't consider me middle aged (I'm 52 and proud of every single day I have survived) I asked him if he thought I was young looking (yes, shamefully seeking a compliment-sue me) and he said no, I was just weird.
Sigh. We just keep praying and slogging through. And thanking Him for the little blessings that happen every day-somehow they start adding up into some pretty amazing things, like daughters who are going on research ships for a project for NOAA as a sophomore in college. (Yes, I'm bragging. She still has a multitude of health challenges, but she is not stopping. I love her so. Son, too!)
Posted by: Moki at February 14, 2016 07:33 PM (7q2ch)
Posted by: willow at February 14, 2016 07:33 PM (9XzdI)
Posted by: willow at February 14, 2016 07:32 PM (9XzdI)
Riiight. Now we know you are willing to run nekkid through the street for free beef.
Posted by: Insomniac at February 14, 2016 07:34 PM (kpqmD)
I had posted a question on the previous food thread about a cast-iron pan we had, and it was identified as an ebelskiver pan (with which Milady made delicious little treats from a recipe on the food thread).
So, I was amused to read this comment, as I said, on a subsequent Morning Thread:
Lizzy: OK, now I'm getting ebelskiver ads from Williams-Sonoma...Thanks, food thread!
http://acecomments.mu.nu/?blog=86&post=360903#c24629255
Posted by: mindful webworker - yum at February 14, 2016 07:34 PM (ACs58)
Wait, pull OFF shirt and pants?
Posted by: All Hail Eris, Literate Savage at February 14, 2016 07:32 PM (jR7Wy)
i'm starting to feel empathy for hobos!
don't mistake me for just another hobo!
Posted by: willow at February 14, 2016 07:34 PM (9XzdI)
Riiight. Now we know you are willing to run nekkid through the street for free beef.
Posted by: Insomniac at February 14, 2016 07:34 PM (kpqmD)
Not just any beef, it better be ground sirloin, a whole brisket or big ole rump roast.
Posted by: Moki at February 14, 2016 07:35 PM (7q2ch)
Just made some pan-fried pollock with thyme-rosemary lemon butter over rice.
Super cheap -- about a buck a filet.
And fresh herbs make all the difference.
Posted by: Dr. Varno at February 14, 2016 06:33 PM (GdFQh)
Meh. It'd be better with cod.
Posted by: IllTemperedCur, with the longbow, in the den at February 14, 2016 07:36 PM (o98Jz)
Posted by: All Hail Eris, Literate Savage at February 14, 2016 07:21 PM (jR7Wy)
=========
I have no idea what you mean.
Posted by: Bruce With a Wang! at February 14, 2016 07:36 PM (iQIUe)
Posted by: Moki at February 14, 2016 07:35 PM (7q2ch)
darn right moki!
Posted by: willow at February 14, 2016 07:36 PM (9XzdI)
Ebelskivers are fantastic. Put a little Nutella in for filling and they're culinary crack.
Posted by: Insomniac at February 14, 2016 07:36 PM (kpqmD)
Wait, pull OFF shirt and pants?
Posted by: All Hail Eris, Literate Savage at February 14, 2016 07:32 PM (jR7Wy)
i'm starting to feel empathy for hobos!
don't mistake me for just another hobo!
Posted by: willow at February 14, 2016 07:34 PM (9XzdI)
And if a hobo offers you his meat, seek clarification prior to acceptance.
Posted by: Insomniac at February 14, 2016 07:37 PM (kpqmD)
Posted by: Moki at February 14, 2016 07:38 PM (7q2ch)
Posted by: willow at February 14, 2016 07:39 PM (9XzdI)
Posted by: willow at February 14, 2016 07:39 PM (9XzdI)
Posted by: All Hail Eris, Literate Savage at February 14, 2016 07:21 PM (jR7Wy)
=========
I have no idea what you mean.
Posted by: Bruce With a Wang! at February 14, 2016 07:36 PM (iQIUe)
---
Did you mean "had her colon raped" or "scraped"?
Posted by: All Hail Eris, Literate Savage at February 14, 2016 07:40 PM (jR7Wy)
Posted by: Bebe Dahl at February 14, 2016 07:45 PM (yNyJy)
http://acecomments.mu.nu/?blog=86&post=360903#c24629255
Posted by: mindful webworker - yum at February 14, 2016 07:34 PM
Oh they are watching.
I knew J wanted ramekins so decided to get some for VD. I googled them to get a reasonable price before I bought locally.
Gave them to the wife, we are both on the same wireless network, and she said...so this is why I've been getting ads for ramekins on my computer.
Posted by: Farmer at February 14, 2016 09:32 PM (o/90i)
http://www.lawrenceperson.com/?p=7738
Posted by: Lawrence Person at February 14, 2016 10:19 PM (zPalU)
The sauce was also pretty simple: half a pound of diced Fontina and half a cup of cream. Cook on low until the cheese melts, then fold in two egg yolks and a couple of tablespoons of butter. (I also added mushrooms). Pour over the pasta. Yum.
My big mistake: letting the dog lick out the saucepan when I was finished. The next day the dog had horrible cheese farts.
Posted by: Trimegistus at February 14, 2016 10:44 PM (Uxz7G)
Add one dose of fat [butter, olive oil, bacon grease, etc.] and a shot of one alcoholic beverage [wine, beer, cheap whisky, cheap brandy, port, etc.], then anything else you want [herbs, spices, chili powders, garlic, citrus juice, etc. -- or, frankly, nothing]. Then wrap the remaining foil over the top and twist to close. Throw this on the grill right before you start cooking meats and pull off right after the meats to serve alongside.
Posted by: cthulhu at February 14, 2016 10:53 PM (EzgxV)
I'm not a big fan of onions as a side, but that sounds fairly simple and tasty. I'll have to remember to suggest it to my Dad next time I'm at their place and they're grilling.
Posted by: Polliwog the 'Ette at February 14, 2016 11:01 PM (GDulk)
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