Food Thread: How To Read A Recipe, And The Limits Of That Reading [CBD]

As much as most of us want to look at a photo of the finished dish, think, "Yeah! I want that for dinner!" and rush off to the store to buy whatever is needed, it is probably wise to read the damned recipe first. Pasta With Fried Lemons And Chile Flakes, from Melissa Clark -- the only NY Times food writer worth reading -- sounds fantastic. But....I have experience with fried lemons, and they can indeed be quite bitter, even after blanching. In my not-so-humble opinion the recipe is flawed, but can be prepared in a slightly different way that avoids the bitterness of the lemon pith.

It will be more work, but the few extra minutes of prep will (hopefully) yield a better dish.

Use a vegetable peeler and strip the skin from the lemons in long strips, being careful to leave the pith. Cut the skin into bite-sized pieces. Then slice the lemons into rounds, cut the pith away from the flesh, and remove the seeds. You will be left with all the good stuff and very little of the potentially bitter pith. The flesh won't stand up to the frying as well, but the flavors will be there.

But I would never have known that had I not had some previous experience. Sure, a few of the commenters mentioned it, but we all know that they are almost always completely full of shit, and NY Times commenters most of all.

Careful reading of recipes will often expose problems with technique or missing ingredients or some pot or pan that is needed that you don't have or is sitting in the dishwasher. Sure....you can wing it (and I often do), but for more complex recipes it really is important to spend a few minutes and figure out whether it is going to be a comfortable and enjoyable process or a cascade of problems culminating in a frantic call to the local pizzeria.

******
Watch: Brooklyn Knife Maker Creates One-of-a-Kind Tools
I saw this article and video a few months ago, and I was excited about learning something about knifemaking....until I actually read and watched them. It is a mass of pomposity and hipster superiority.

I don't know one sushi chef who would ever buy a market-made knife.

First of all, you are a hipster-bearded white person. Isn't your chosen craft the height of arrogance and cultural appropriation? How can you, a product of some leftist-run alternative school in Brooklyn be a genuine sushi chef?

Second: the silliness of proclaiming as an absolute that production knives are inferior is just embarrassing. Sure, custom knives can be grand! And I will bet that there are many custom knife makers whose products are inferior to a well-made production knife.

Third....I have to be honest, there is something quite impressive about the video. I will leave it to The Horde to identify it.

******

I love Patty Melts. In fact, I do not think that it is possible to make a bad one.
Here is a nice recipe, although you could swap out the hipster ingredients for pretty much anything else and it would still be damned good.

******
I like the combination of mustard and chicken, and I am planning on examining it in some detail on the grill this summer. And unbeknownst to the younger brat, one of those grilled chickens with mustard is really going to be rabbit, but don't tell her until after she eats it.

Roasted Split Chicken with Mustard Crust

[RedMindBlueState points out that this is Jacques Pepin's recipe. I couldn't remember whose it was, so thank you RMBS for the correction]

The mustard crust can be made ahead and even spread on the chicken a day ahead, if you like. I pour the cooked chicken juices into a fat separator with a spout and serve over Fluffy Mashed Potatoes, leaving the fat behind.

Mustard Crust
• 2 tablespoons chopped garlic
• 2 tablespoons Dijon mustard
• 2 tablespoons dry white wine
• 1 tablespoon soy sauce
• 2 tablespoons olive oil
• 1 teaspoon Tabasco hot pepper sauce
• 1 teaspoon herbes de Provence
• 1/2 teaspoon salt
• 1 chicken (about 3 1/2 pounds)
• Fluffy Mashed Potatoes

For the crust: Mix all the ingredients in a small bowl.

Preheat the oven to 450 degrees. Using kitchen shears or a sharp knife, cut alongside the backbone of the chicken to split it open. Spread and press on the chicken with your hands to flatten it. Using a sharp paring knife, cut halfway through both sides of the joints connecting the thighs and drumsticks and cut through the joints of the shoulder under the wings as well. (This will help the heat penetrate these joints and accelerate the cooking process.)

Put the chicken skin side down on a cutting board and spread it with about half the mustard mixture. Place the chicken flat in a large skillet, mustard side down. Spread the remaining mustard on the skin side of the chicken.

Cook over high heat for about 5 minutes, then place the skillet in the oven and cook the chicken for about 30 minutes. It should be well browned and dark on top.

Let the chicken rest in the skillet at room temperature for a few minutes, then cut it into 8 pieces with clean kitchen shears. Defat the cooking juices.

If you like, mound some Fluffy Mashed Potatoes on each of four warm dinner plates and place 2 pieces of chicken on each plate. Pour some juice on the mashed potatoes and chicken and serve.

******

Thank you to all of the Morons for your kind and comforting words and thoughts and prayers

Posted by: Open Blogger at 04:00 PM

Comments

(Jump to bottom of comments)

1 Yay. Food Thread.

Posted by: olddog in mo at May 22, 2016 04:04 PM (Dhht7)

2 I got the others.

Posted by: olddog in mo at May 22, 2016 04:05 PM (Dhht7)

3 Now to read.

Posted by: olddog in mo at May 22, 2016 04:05 PM (Dhht7)

4 Making pad thai this evening.
Nom, nom, nom, nom

Posted by: Mr Aspirin Factory at May 22, 2016 04:07 PM (89T5c)

5 Friday night I made Rao's famous meatballs. Fantastic! The Duchess used to go to Rao's quits a bit when she was working for Dick Schaap. She said I did well.

Posted by: Duke Lowell at May 22, 2016 04:12 PM (kTF2Z)

6 That's spatchcock chicken. Women hate to refer to it.

Posted by: Puddin Head at May 22, 2016 04:14 PM (cMYt2)

7 I have decided to learn to cook. My goal is to make at least one edible supper a week.

Too ambitious?

Posted by: grammie winger at May 22, 2016 04:14 PM (dFi94)

8 Last week I made some scrumptious leek, potato, mushroom, and chicken soup and froze a little for later. Today I'm cooking cabbage with smoked ham hocks. I can't take credit for the smoking. Freshfields Farm did that for me.

I am presently on the hunt for a divine tomato tart or tomato pie recipe. I'm tired of dropping $5 a piece for a 4" round at the local bakery.

Posted by: Niedermeyer's Dead Horse at May 22, 2016 04:15 PM (SEXy3)

9 The patty melt looks fantastic but the link doesn't work.

Posted by: Stugots at May 22, 2016 04:16 PM (VPh0a)

10 We are about to go on vacation so we're playing a fun game I like to call "Cook All The Things in The House".

And when we come home we'll play "101 ways to eat rice and beans".

Posted by: lauren at May 22, 2016 04:16 PM (Fwv1e)

11 >>I have decided to learn to cook. My goal is to make at least one edible supper a week.

That's great!
Get a few classics under your belt, like a roasted chicken. Simple and comes in handy when you want some comfort food (and good leftovers).

Posted by: Lizzy at May 22, 2016 04:16 PM (NOIQH)

12 7 I have decided to learn to cook. My goal is to make at least one edible supper a week.

Too ambitious?
-------------------------------
Go to Goodwill and buy a couple of slow cookers - you will spend maybe $20 for four - go online and read slowcook recipes - stews mostly - then shop and cook them all on the weekend and eat all week. Simple really.

Posted by: Puddin Head at May 22, 2016 04:16 PM (cMYt2)

13 Swing for the fences, grammie!

Posted by: Kaspar Gutman at May 22, 2016 04:16 PM (bmAVe)

14 Third....I have to be honest, there is something quite impressive about the video. I will leave it to The Horde to identify it.

Ummm... the Knife Maker has nice elbows?

Posted by: olddog in mo at May 22, 2016 04:17 PM (Dhht7)

15 I love Patty Melts. In fact, I do not think that it is possible to make a bad one.
Here is a nice recipe,

I can't get this link to work.

Posted by: artisanal 'ette at May 22, 2016 04:17 PM (qCMvj)

16 Roasted Split Chicken with Mustard Crust

lovely

Posted by: artisanal 'ette at May 22, 2016 04:18 PM (qCMvj)

17 I do have a slow cooker. I can't remember why I have it, but I do. Now I suppose I should start sticking things in it. Probably things that go together in some sort of order. My mom finds recipes on Pinterest. Maybe I could start there.

Posted by: grammie winger at May 22, 2016 04:20 PM (dFi94)

18 Mustard works with pork, chicken, salmon, flank steaks. I use as rub or in marinades or both for meats. It's ambrosia.

Posted by: olddog in mo at May 22, 2016 04:20 PM (Dhht7)

19 The Patty-Melt link is fixed.....

Sorry.

Posted by: CharlieBrown'sDildo at May 22, 2016 04:20 PM (k2fxD)

20

We just chowed on some Zucchini Pancakes with Tzatziki Sauce from Vegetables: Recipes and Techniques from the World's Premier Culinary College (CIA).

Very Greek in flavor. Grated zucchini, scallions, eggs, flour, fresh dill, parsley and tarragon, crumbled feta cheese and chopped walnuts folded into the batter. Fried in olive oil and served with the Tzatziki Sauce. Stuffed!

Posted by: artisanal 'ette at May 22, 2016 04:21 PM (qCMvj)

21 Ive been watching Rick Stein's Long Weekends. He goes to a city, tours around, talks to cooks, and then makes a couple of local dishes himself. He's very personable. His latest is in Bologna and I'm sorry I never visited there.

One show he did was called Food & Opera, Italian opera to be specific. He visited the home towns of various Italian composers and ate and prepared the dishes they loved. He is very entertaining. You can find the episode on youtube:

https://goo.gl/vHoFDf

Posted by: Bruce With a Wang! at May 22, 2016 04:22 PM (iQIUe)

22 I do have a slow cooker. I can't remember why I have it, but I do. Now I suppose I should start sticking things in it. Probably things that go together in some sort of order. My mom finds recipes on Pinterest. Maybe I could start there.

***

I cook BBQ short ribs in mine.

Posted by: Niedermeyer's Dead Horse at May 22, 2016 04:23 PM (SEXy3)

23 I've got meatballs cooking ever so slowly. Just like my buddy's Sicilan grandma made 'em, may her memory be a blessing.

Posted by: San Franpsycho at May 22, 2016 04:24 PM (EZebt)

24 Way OT, took the little Savage out today. First 20 shots at 50 yards we're scratching our heads. All over the right hand side of the target. Fumble-fcuk around,
make a few clicks here and there.

Moved out to 75. God damn if I didn't bullseye first round. I quit at that point.n

Posted by: Ricardo Kill at May 22, 2016 04:24 PM (9ym/8)

25

Yesterday I made Veal Chops with Red Wine and Rosemary (marinade) from The Grilling Book: The Definitive Guide from Bon Appetit. It was amazing.

The veal chops were a nice thick prime cut. I didn't use any special wine, just one I had open and re-corked from cooking something else sitting on the counter. It was a Merlot. Turned out to be a good choice for this recipe. I marinated them for about 3-4 hours in the fridge, then let them sit to room temperature about 30-45 mins before grilling. Grill, about 5 mins per side. The veal was super tender and super delicious.

Ingredient list:
5T extra-virgin olive oil, plus more for brushing
1/ 4 C dry red wine
1 1/ 2 T chopped fresh rosemary
2 minced large garlic cloves
1/ 2 tsp salt
1/ 2 tsp freshly ground pepper

Posted by: artisanal 'ette at May 22, 2016 04:24 PM (qCMvj)

26 I cook BBQ short ribs in mine.

Posted by: Niedermeyer's Dead Horse at May 22, 2016 04:23 PM (SEXy3)
==============================================

I could do that. BTW, nice nic.

Posted by: grammie winger at May 22, 2016 04:26 PM (dFi94)

27 Ace got me hungry for home made sticky buns

Posted by: Skip at May 22, 2016 04:26 PM (3wHFl)

28 grammie, I make this meaty spaghetti sauce in the slow cooker (half recipe) and it is awesome. Easy, too:

http://thepioneerwoman.com/cooking/spaghetti-sauce/

Posted by: Lizzy at May 22, 2016 04:27 PM (NOIQH)

29 I know how to make a turkey, spaghetti (open up a jar of Prego), tacos (basically salad with hamburger), rice pudding and Swedish meatballs. I figure that ought to last us until one of us is dead.

Posted by: grammie winger at May 22, 2016 04:28 PM (dFi94)

30 Another easy and tasty slow cooker favorite - corned beef & cabbage. Nothing special, just the packaged corned beef from the grocery, potatoes, carrots and cabbage.

Posted by: Chi at May 22, 2016 04:28 PM (VJ3W8)

31 Made my right-side-up cake this morning with raspberries and blackberries, recipe was from a newspaper back in 2010, Heraldsun, uses the springform pan, had'nt made it in while
...first time I wanted to make this had a hell of a time finding corn flour....

Posted by: KWDreaming at May 22, 2016 04:28 PM (vvQF4)

32 And when we come home we'll play "101 ways to eat rice and beans".
Posted by: lauren at May 22, 2016 04:16 PM (Fwv1e)

make stuff you can freeze, you'll be so happy to have premade dinners...

Posted by: artisanal 'ette at May 22, 2016 04:28 PM (qCMvj)

33 Posted by: grammie winger at May 22, 2016 04:14 PM (dFi94)
Not at all, I wish you luck.

Posted by: CaliGirl at May 22, 2016 04:29 PM (egOGm)

34 Lizzy - it says that page doesn't exist anymore, but that's a nice looking man. So thanks!

Posted by: grammie winger at May 22, 2016 04:30 PM (dFi94)

35 Trying out a new Gruyere Gratin potato recipe today...and would'nt you know it I put the heavy cream in too soon but they should come out just fine...I have a similiar recipe that has the cream in the potatoes right off from the start...

Posted by: KWDreaming at May 22, 2016 04:30 PM (vvQF4)

36 Uhhhhh - try this?

http://preview.tinyurl.com/juzltkq

Posted by: Lizzy at May 22, 2016 04:32 PM (NOIQH)

37 Grammie, just start with something simple like chicken breasts. S & P both sides, get an oven safe skillet screaming hot, add just enough to live oil to coat the skillet, and sear both sides til their golden brown. Finish off in the oven til the internal temperature is 165. You do have a probe thermometer, don't you?

Here is a ridiculously easy rice recipe. In a Dutch oven, bring 2 cups of rice and 2 1/2 cups of chicken stock to a boil. Cover with a damp kitchen towel and then put the lid on top and wrap the towel up over the lid. 20 minutes in a 350 degree oven. Perfect every time. Got that from Alton Brown.

Once you get the basic techniques down, you can move on to more complicated dishes. Good luck!

Posted by: Duke Lowell at May 22, 2016 04:32 PM (kTF2Z)

38 The last thing I want in my patty melt is hipster.

Posted by: Insomniac - Pale Horse/Death 2016 at May 22, 2016 04:34 PM (0mRoj)

39

cleanup 36

Posted by: artisanal 'ette at May 22, 2016 04:34 PM (qCMvj)

40 Ahhhhh! Somebody lost his binky! lol

Posted by: Bruce With a Wang! at May 22, 2016 04:34 PM (iQIUe)

41 You do have a probe thermometer, don't you?

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

No need to get fresh with me, young man.

Posted by: grammie winger at May 22, 2016 04:34 PM (dFi94)

42 "make stuff you can freeze, you'll be so happy to have premade dinners..."

Smart! Two birds killed.

Posted by: lauren at May 22, 2016 04:35 PM (Fwv1e)

43 Posted by: jgkjhg at May 22, 2016 04:34 PM (2PHJ

yeah, whatever
people like you are nothing to me
I'm embarrassed FOR you

Posted by: artisanal 'ette at May 22, 2016 04:36 PM (qCMvj)

44 Posted by: artisanal 'ette at May 22, 2016 04:24 PM (qCMvj)
That sounds really good. And easy. My favorite kind of recipe.

Posted by: CaliGirl at May 22, 2016 04:37 PM (egOGm)

45 Here is a ridiculously easy rice recipe. In a Dutch
oven, bring 2 cups of rice and 2 1/2 cups of chicken stock to a boil.
Cover with a damp kitchen towel and then put the lid on top and wrap the
towel up over the lid. 20 minutes in a 350 degree oven. Perfect every
time. Got that from Alton Brown.

Once you get the basic techniques down, you can move on to more complicated dishes. Good luck!

Posted by: Duke Lowell at May 22, 2016 04:32 PM (kTF2Z)
=============================================

Okay, I could maybe do that. I need to figure out something that won't make people run out for pizza.

My son loved being in the Army. Said it was the best food he ever had. Hated to come home on leave. I think there's a clue there.

Posted by: grammie winger at May 22, 2016 04:37 PM (dFi94)

46 Geez. Our trolls really suck balls these days. We used to get better quality trolling.

Posted by: Insomniac - Pale Horse/Death 2016 at May 22, 2016 04:37 PM (0mRoj)

47 What kind of mental illness compels one to troll a food thread?

Posted by: Duke Lowell at May 22, 2016 04:38 PM (kTF2Z)

48 Cave Trolls out for a feeding

Posted by: Skip at May 22, 2016 04:38 PM (3wHFl)

49 What kind of mental illness compels one to troll a food thread?

Posted by: Duke Lowell at May 22, 2016 04:38 PM (kTF2Z)
==========================================

Maybe he has a tapeworm.

Posted by: grammie winger at May 22, 2016 04:39 PM (dFi94)

50 Trolling people who know how to spatchcock seems ill advised.

Posted by: lauren at May 22, 2016 04:39 PM (Fwv1e)

51 My son loved being in the Army. Said it was the best food he ever had. Hated to come home on leave. I think there's a clue there.
Posted by: grammie winger at May 22, 2016 04:37 PM (dFi94)

lol, you're on a roll
laughing out loud here

Posted by: artisanal 'ette at May 22, 2016 04:39 PM (qCMvj)

52 No need to get fresh with me, young man.

--------

Snort!

Posted by: Duke Lowell at May 22, 2016 04:40 PM (kTF2Z)

53 Eating is for fags!

Posted by: Our new troll at May 22, 2016 04:40 PM (Fwv1e)

54 I tried a new (for me) commercial steak rub when grilling steaks this week.

"Just Cook" Gimme Steak Blend

what made me buy it was when I looked at the ingredients label-

among the black, white, pink, green pepper and chiles and such, I saw that it contained...

licorice(!)

I couldn't even imagine how that could possibly work-

so I bought it. (yeah, I'm a moron.)

Anyway, long story short, it beat out both of our favorite steak rubs (Oakridge Carne Crusta, Oakridge Santa Maria)-

and was everyone's favorite.

Just Cook Gimme Steak really let the natural flavor of the steak through while heightening it's appeal.

The licorice?

If you really paid attention, you could taste it as a very light sort of sweetish aftertaste when you swallowed your bite.

And it complimented the steaks flavor wonderfully.

Check it out if you're so inclined- It's excellent.

Available at amazon if not at your grocery.

Posted by: naturalfake at May 22, 2016 04:41 PM (0cMkb)

55 I've made a couple knives myself, and know a bunch of people online who make knives either as a hobby or professionally. Knife chick's knives are kind of meh, IMHO, and I personally would not keep the teeth from the rasp on a serious knife 'cause they would act as rust traps at best. They are undoubtedly cool looking, but compromise function. Also, I think most professional knifemakers (not all) would prefer to use new metal because the cost of new metal is negligible compared to the cost of labor and with new metal you know exactly what you are working with, allowing you to get the most out of the steel when it comes time to heat treat.

Video really doesn't tell us anything about the actual process of making knives - there is a bunch I'd like to know about her process for stress-relieving, rough grinding, heat-treating, and finish-grinding, since she can get away with leaving most of the surface of the piece untouched.

Posted by: Grey Fox at May 22, 2016 04:41 PM (bZ7mE)

56 Grammie,
I would like to add to Dukes comment if you do have a meat thermometer.
Roasts are really easy. Roast chicken, pot roast, roast beef, pork, etc.

Posted by: CaliGirl at May 22, 2016 04:41 PM (egOGm)

57

Science!

I was driving down a parkway recently and saw a red fox in the middle, in the green between two sets of 2 lanes.

He wanted to cross. He saw me coming, and ran back towards a bush, and waited. I watched in my rear view as a few cars passed in my cluster and the fox ran across once it was safe. Smart fox.

Less than a mile down the same road, same time, there was a goose walking smack in the middle of one of the car lanes, while others were flying in front of the cars windshields.

My thought? This is why we eat goose, and not fox.

Posted by: artisanal 'ette at May 22, 2016 04:44 PM (qCMvj)

58 Also, a professional cutler forging without eye-protection?

Posted by: Grey Fox at May 22, 2016 04:45 PM (bZ7mE)

59 Available at amazon if not at your grocery.

Posted by: naturalfake at May 22, 2016 04:41 PM (0cMkb)

thanks, that's interesting
I'm going to look it up.

Posted by: artisanal 'ette at May 22, 2016 04:46 PM (qCMvj)

60 grammie - this baked ziti is so easy, and you can get bag salad and french bread (or garlic bread).

http://preview.tinyurl.com/z4ykvwp

Posted by: Lizzy at May 22, 2016 04:47 PM (NOIQH)

61 Is the impressive thing about the video that the knife-maker's boobehs are too big for her tank top?

Posted by: All Hail Eris, Literate Savage at May 22, 2016 04:47 PM (jR7Wy)

62 I would like to add to Dukes comment if you do have a meat thermometer.

Roasts are really easy. Roast chicken, pot roast, roast beef, pork, etc.

Posted by: CaliGirl at May 22, 2016 04:41 PM (egOGm)
===============================================

I remember making a few pot roasts. Huh, I had forgotten about pot roast. When you live on your own for a long time, you get away from making big meals like that. At least I do. I can't remember the last time I bought meat. Well - I'll just look at it as a new adventure.

Posted by: grammie winger at May 22, 2016 04:47 PM (dFi94)

63 Seriously though, Grammie, a probe thermometer is a must. Most common mistake of home cooks is over cooking. This device makes that a thing of the past. First wife was so afraid of salmonella she cooked chicken til it was unrecognizable. Yes, no one will get salmonella because no one would eat it.

Posted by: Duke Lowell at May 22, 2016 04:48 PM (kTF2Z)

64 Just Cook Gimme Steak really let the natural flavor of the steak through while heightening it's appeal.

The licorice?

Available at amazon if not at your grocery.

Posted by: naturalfake at May 22, 2016 04:41 PM (0cMkb)

I looked it up. It has the licorice and orange... sounds good. Made in the USA.

True Gourmet quality blended by hand in the USA

You will not believe what a hint of orange and licorice does to a steak. You will he hooked on this spice from the first bite.

Posted by: artisanal 'ette at May 22, 2016 04:49 PM (qCMvj)

65 I'd go hammer and tongs on that ass like Hattori Hanzo working toward the unification of Japan.

Posted by: Fritz at May 22, 2016 04:49 PM (f40FU)

66 best first cookbook: Joy of Cooking.

not only has good recipes, but whole sections on how to perform basic cooking skills.

get an older one from a used bookstore or online, as the content has changed over the years. i lost the one my parents gave me for Christmas back in the 70's, but i have several now that are older than that.

speaking of which, how about a book thread on cookbooks one weekend?

Posted by: redc1c4 at May 22, 2016 04:50 PM (GnCxR)

67 Most common mistake of home cooks is over cooking.
=======================================

I think that's me. Dry. Overcooked. Also, I always forget about seasonings. It's a family joke. "Mom forgot to put salt and pepper and oregano in it again!" I put something on the table, they immediately head for the spice cabinet.

Posted by: grammie winger at May 22, 2016 04:51 PM (dFi94)

68 We're entering Gin and Tonic weather.

Here are two great G&T gins which you may not be familiar with, that make the best G&Ts

1) Martin Miller Westbourne Strength Gin-

just the best, very floral, elevates your G&T into Drink of the Gods level.

No lime necessary. Unless you want. It's just that good.

2) Blue Gin

stupidly expensive in my area, less so (for some reason) in others.

Made by a German distiller, who loves G&Ts but thought everyone was getting it wrong-

so he developed his own G&T-centric gin.

Smooth foresty stuff. And yes, it makes a superior G&T.

For the T part of G&T- if you're going to spring for these gins

I'd recommend either Q-Tonic or Fever Tree Indian Tonic.

Yeah, pricier but I think worth it for these. Q-Tonic is simpler flavor wise and more bitter- I tend to prefer it.

Canada Dry Tonic is fine. But, I find it too sweet these days.

YMMV.

Posted by: naturalfake at May 22, 2016 04:52 PM (0cMkb)

69 Second biggest mistake is under seasoning. Seriously, it's damn difficult to over salt chicken.

Posted by: Duke Lowell at May 22, 2016 04:53 PM (kTF2Z)

70 Posted by: All Hail Eris, Literate Savage at May 22, 2016 04:47

My similar thought at #14.

Posted by: olddog in mo at May 22, 2016 04:53 PM (Dhht7)

71 You can't trust the NYT? Even the food writers?

Stunned, I tell ya. Stunned.

Posted by: MTF at May 22, 2016 04:54 PM (/m8T6)

72 Went to a "wine in the woods" festival that turned out to be more "booze in the bogs" due to the rain.

Did pick up a couple bottles of local vintage. One was a white zin, which is the Krystle or Tempest of the wine world to me, a gum-cracking stripper of a wine if you will, cheap but fruity and fun. The other bottle was a chocolate port that'll go nicely with soft cheeses, nuts, and apricots.

Posted by: All Hail Eris, Literate Savage at May 22, 2016 04:55 PM (jR7Wy)

73 That sounds really good. And easy. My favorite kind of recipe.
Posted by: CaliGirl at May 22, 2016 04:37 PM (egOGm)

Me too. I was happy to run across this because I spent all day gardening, and ran in to put this together at lunchtime.

I served it with an Insalata Caprese (the tomato, fresh mozzarella cheese, basil and olive oil salad). And some slices of apricots and kiwi's.

We opened up a pinot noir and drank the entire bottle while grilling, preparing the salad and eating! Which we never usually do, but the wine was so good, we couldn't stop. We got lucky.

Lots of hard work, sun and wine. The perfect day, really.

Posted by: artisanal 'ette at May 22, 2016 04:55 PM (qCMvj)

74 Posted by: All Hail Eris, Literate Savage at May 22, 2016 04:55 PM (jR7Wy)

jinx!

we both said apricots at the same time

Posted by: artisanal 'ette at May 22, 2016 04:56 PM (qCMvj)

75
I know a lot of people who like gin and Dubonnet. I cant stand Dubonnet. They also drink sherry and tonic.

Posted by: Bruce With a Wang! at May 22, 2016 05:00 PM (iQIUe)

76 Jordan Speith is choking. Big time. Hard to watch.

Posted by: Duke Lowell at May 22, 2016 05:01 PM (kTF2Z)

77 Maybe we could have a special Worst Cooks in America: AoS Edition show on the Food Network. So far we have grammie and chemjeff as possible contestants.

Posted by: Barb the Evil Genius at May 22, 2016 05:01 PM (rDhLr)

78 I think that's me. Dry. Overcooked. Also, I always forget about seasonings. It's a family joke. "Mom forgot to put salt and pepper and oregano in it again!" I put something on the table, they immediately head for the spice cabinet.

Posted by: grammie winger at May 22, 2016 04:51 PM (dFi94)

heh.

I have a terrible memory now. That's why I always write stuff down (if I remember to) when cooking something of my own, or changing up a recipe.

Also the reason I use a lot of recipes. Learning techniques, but also tasting the original recipes before tweaking to my own tastes and flavors.

Posted by: artisanal 'ette at May 22, 2016 05:02 PM (qCMvj)

79
The best knives are forged from Valerian steel.

Posted by: Bruce With a Wang! at May 22, 2016 05:02 PM (iQIUe)

80 Grammie,
Easy scallop potatoes
Chop 4 washed potatoes uniformly
In a bowl whisk( you can use a fork)
About 1 1/2 cups heavy cream
1/2 cup milk
2 TBSP Flour
Minced garlic( you can buy it chopped in a jar) 1 tsp
Salt pepper
Put potatoes in a buttered baking dish, pour milk mixture over
Cover with foil bake @ 400 for 1/2 hour , remove foil and continue baking for about another 1/2 hour, until potatoes are tender. Last 5 minutes cover with grated cheese. I like gruyere but cheddar is good.
Warmed up canned ham, bagged salad, and steamed veggies.

Awesome dinner

Posted by: CaliGirl at May 22, 2016 05:03 PM (egOGm)

81 >>81 Jordan Speith is choking. Big time. Hard to watch.

He's the one who collapsed at the Masters, isn't he? I wonder if something's wrong with him.

Posted by: Y-not (@moxiemom) at May 22, 2016 05:03 PM (t5zYU)

82 Posted by: artisanal 'ette at May 22, 2016 04:55 PM (qCMvj)
Caprese is my favorite

Posted by: CaliGirl at May 22, 2016 05:05 PM (egOGm)

83 >>>He's the one who collapsed at the Masters, isn't he? I wonder if something's wrong with him.<<<

Young. And distracted. Let's hope he's married or his career is going to be short-lived.

Posted by: Fritz at May 22, 2016 05:07 PM (f40FU)

84 Caprese is my favorite
Posted by: CaliGirl at May 22, 2016 05:05 PM (egOGm)

also super easy

Posted by: artisanal 'ette at May 22, 2016 05:07 PM (qCMvj)

85 I've been doing a lot of lo fat cooking recently, mostly pork and chicken. I've found a good marinade that can be the base of many dishes. 2 Tblsp each lemon juice, cider vinegar, and olive oil. 6 Tblsp non fat plain Greek yoghurt. From that base you can add all kinds of things. Thai chili paste, curry paste, sirhacha, you name it. Lo fat doesn't have to equal lo taste.

Posted by: Duke Lowell at May 22, 2016 05:08 PM (kTF2Z)

86 Grammie Winger, a couple of pointers.

If you plan to stew or boil any meat make sure to sear it brown first. You can flour it or just put it into a hot oiled pan. Make sure to pre-heat the pan to sizzling temperature. You want what I was told you call "stick" which means when you move it around in the pan while searing it it tries to stick to the pan. If you don't do this your meat will be grey.
(its called the maillard reaction - but that is not important)

If you make gravy, mix your flour and just enough liquid to make a heavy paste. then add that paste to your boiling water or stock to thin it out and then cook down to the desired thickness. It dissolves faster and easier and has fewer lumps. Also, you have to cook it well to make it stop tasting like flour paste.

Buy a sifter and pre-sift your dry ingredients for biscuits and muffins. Also pre-beat your eggs and mix with the water or oil or whatever in a separate bowl and fold them all into the sifted dry materials.
If you try to mix the dry materials and your eggs and milk or water in the same bowl you will make your muffins or biscuits too tough.

If you don't like smooth mashed potatoes, boil and drain the spuds and then whomp them up with a pastry cutter with a bit of retained warm potato water or potato water mixed with some milk. (I was instructed to never use cold milk, I don't know why)
It makes a good mouth texture without hard bits.
Also, you can whomp boiled turnips in too, if you like turnips.

I bought old church fundraiser cookbooks to start with, and then went to the Good Cook Time-Life books for studying. I got the fish, the eggs, and the pork ones and couldn't find the others at Goodwill.

Posted by: Kindltot at May 22, 2016 05:08 PM (ry34m)

87
My thought? This is why we eat goose, and not fox.
Posted by: artisanal 'ette at May 22, 2016 04:44 PM (qCMvj)

That, and also as the Spartan youth discovered, they can really tear your guts up.

Posted by: Kindltot at May 22, 2016 05:11 PM (ry34m)

88 Naturalfake I made fun of a friend for shelling out for that Q tonic but it really is good. My favorite gins are Bombay Sapphire and Hendricks, but I usually roll with cheaper stuff and Polar tonic. My palate can't really tell the difference between mid- and top-shelf gin.

A drink I still haven't gotten over since a buddy and I flirted with alcoholism thanks to them one summer: vodka tonics with a splash of grapefruit juice. Pure danger. I use Tito's but it probably works with gin too.

Posted by: Phone of kari at May 22, 2016 05:12 PM (ImzfF)

89 God Bless you and yours, CBD.

I'm making the following from scratch (meaning I have only about 50% of the actual ingredients available so I will be making shit up/substituting as I go) tonight for dinner:

1. Frijoles refritos w/cheese and green onions sprinkled on top;

2. Steamed garlic cloves and spinach;

3. Shredded chicken enchiladas; and,

4. Homemade enchilada sauce.

Yum.

Posted by: Sharkman at May 22, 2016 05:12 PM (CS7jF)

90 Grammie,

Get yourself a phone and a pen. Takeout is infinitely good. Plus, leftovers!

Posted by: Fritz at May 22, 2016 05:13 PM (f40FU)

91 They also drink sherry and tonic.
Posted by: Bruce With a Wang! at May 22, 2016 05:00 PM (iQIUe)

Ick. Savages.

Good sherry is better than any dessert pastry.

Posted by: Phone of kari at May 22, 2016 05:13 PM (ImzfF)

92 Ick. Savages.
==========

It's a brit thang.

Posted by: Bruce With a Wang! at May 22, 2016 05:15 PM (iQIUe)

93

I love the summer, and growing my own herbs for cooking.

Just this week I used my basil, curly parsley, dill, tarragon and rosemary.

I almost used my mint for the tzatziki sauce, but decided on dill instead to go with the dill in the zucchini pancakes.

It really is worth it. They don't need too much sun (a few hours a day for mine), and can sit in a pot on the deck or porch.

Posted by: artisanal 'ette at May 22, 2016 05:15 PM (qCMvj)

94 Good sherry is better than any dessert pastry.
Posted by: Phone of kari at May 22, 2016 05:13 PM (ImzfF)

I'll take both.

Posted by: artisanal 'ette at May 22, 2016 05:17 PM (qCMvj)

95 It's a brit thang.
Posted by: Bruce With a Wang! at May 22, 2016 05:15 PM (iQIUe)

Obvious upon reflection. Probably cheap sherry too. Still, just drink Pimm's!

Posted by: Phone of kari at May 22, 2016 05:17 PM (ImzfF)

96 Umm, just cut the skin and pith off the lemons, then cut into rounds and deseed. "Couper au vif" or "cut to the quick" is tournet or turn the lemon while cutting

Posted by: Alphabaker at May 22, 2016 05:18 PM (Uohrc)

97

I'm going hunting for some chocolate.

Have fun cooking.

Thanks a bunch CBD. Always good stuff.

Posted by: artisanal 'ette at May 22, 2016 05:19 PM (qCMvj)

98 Recipe?
Simple. Brisket plus smoke equals food.
Everything else is a side...

Posted by: Anon a mouse... at May 22, 2016 05:19 PM (C9pBZ)

99 Jordan has a pretty bad case of the yips.

Posted by: Duke Lowell at May 22, 2016 05:20 PM (kTF2Z)

100 Posted by: artisanal 'ette at May 22, 2016 05:15 PM (qCMvj)
Fresh herbs add so much. I like Italian parsley and basil is my favorite. And chives add a lot.

Posted by: CaliGirl at May 22, 2016 05:20 PM (egOGm)

101 >>Caprese is my favorite

Ours, too - can eat it all summer long.

Posted by: Lizzy at May 22, 2016 05:21 PM (NOIQH)

102 104 Recipe?
Simple. Brisket plus smoke equals food.
Everything else is a side...
Posted by: Anon a mouse... at May 22, 2016 05:19 PM (C9pBZ)

------------------

Too true. However, smoking brisket is an art. It took me many years to perfect it. My first brisket was an abomination that almost got me deported from Texas.

Posted by: Duke Lowell at May 22, 2016 05:22 PM (kTF2Z)

103 Thyme and rosemary are life changing when you can cut them right out of your yard

Posted by: Phone of kari at May 22, 2016 05:25 PM (ImzfF)

104 Patty melts are a gift from the Gods....I practically grew up on the darn thing. Rye bread toasted, grilled onions, burger patty and the cheese of your choice. Dunk in ketchup while eating and your in heaven.

I will follow a recipe up to a point but if there is a step or two in there that is a real pain in the ass I just skip it or find an alternative.

Posted by: Hairyback Guy at May 22, 2016 05:26 PM (ej1L0)

105 Yes, fresh rosemary is the best!

Grammie, if you have a grill these are super easy chicken breasts (only 3 additional ingredients) and they're even good w/fried rosemary.

http://www.finecooking.com/recipes/moist-rosemary-chicken-for-a-crowd.aspx

Posted by: Lizzy at May 22, 2016 05:26 PM (NOIQH)

106 "dried" rosemary - ugh

Posted by: Lizzy at May 22, 2016 05:27 PM (NOIQH)

107 Oh, and the knives, like many "custom" bits are nothing to write home about. Frankly, a ten dollar tacforce on Amazon is as well made...

Plus the link has twaddle on how WONDERFUL and AMAZING Obama was in defeating republicans over the plus time pay hike...

Posted by: Anon a mouse... at May 22, 2016 05:29 PM (C9pBZ)

108 Very true, CBD - You are on the mark in saying that many recipes just don't sound right in omitting steps or ingredients. Is it because they have a staff of assistants who sort of wing it? Or they hurriedly write stuff down and omit something? It's always seemed a little half-baked. As it were. My wife has a good nose for this. "Well, that isn't going to work..."

Posted by: Skookumchuk at May 22, 2016 05:30 PM (/WPPJ)

109
Third....I have to be honest, there is something quite impressive about the video. I will leave it to The Horde to identify it.

I caught two impressive things myself. But I'm kind of observant.

On the other hand, she isn't even CLOSE to being a serious knifemaker. Loose clothes around power tools is a recipe for disaster, plus the low cut tshirt is just inviting hot chips of steel to settle in to uncomfortable places. Hell, a lot of machinists won't wear pocket tshirts for that very reason.

Posted by: IllTemperedCur at May 22, 2016 05:30 PM (LuZz8)

110 Anyone have a porcelain knife? Worth the money?

Posted by: Duke Lowell at May 22, 2016 05:31 PM (kTF2Z)

111 85 cleanup on aisle ME!!!!! Hey you guys, somebody threatens my pussy sensibilites!!

Posted by: jgkjhg at May 22, 2016 05:02 PM (2PHJ

Whatever, troll.

Everyone here knows you ain't had pussy since pussy had you.

Go get your shinebox and get back to your regular Sunday afternoon entertainment: sniffing Mommy's granny panties in her basement.

Posted by: Sharkman at May 22, 2016 05:32 PM (CS7jF)

112 It's always good to have a little Lavender in your herb garden too, I find, Not only does it help keep away bad bugs but Lavender simple syrup is outstanding for summer drink recipes.

After all, if we are cooking one cannot forget to keep the cook properly lubricated.

Posted by: MTF at May 22, 2016 05:33 PM (/m8T6)

113 because i'm a moron, i've invented the Re hydration Martini:

equal parts Powerade Vodka from the freezer, then the same amount of cold water...

that shit'll sneak up on you.

Posted by: redc1c4 at May 22, 2016 05:34 PM (GnCxR)

114 Slow cooker - I got mine out for the first time in months, to do a pulled pork recipe from Cuisine at Home which looked good. Just a pork shoulder, rubbed with smoked hickory salt, some sliced-up fresh pineapple, and a cup (maybe half of cup) of pineapple juice. Made very nice pulled pork for several meals - not so strongly flavored that it can't be used for other recipes.

I know - Cuisine at Home goes back to the very, very basics, and in some cases in extreme detail for the benefit of the completely clueless - but I have found some very nice, very simple and edible recipes in their pages, they explain stuff very carefully for the total noob, and best of all - 3/4ths of the magazine is not advertising.

Posted by: Sgt. Mom at May 22, 2016 05:34 PM (xnmPy)

115 118,
Indeed. Every decent recipe begins with a cup of wine (or beer) for the cook...

Posted by: Anon a mouse... at May 22, 2016 05:36 PM (C9pBZ)

116 low and slow is the key to cooking a brisket... people try to rush it, and that just makes it tough...

to foil or not to foil, that is the question.

Posted by: redc1c4 at May 22, 2016 05:37 PM (GnCxR)

117
Saw on a garden show where you plant a patch of Rosemary and stomp on them. It wont hurt them. They'll pop right back up. But it releases the fragrant oils and makes your garden smell very nice.

Posted by: Bruce With a Wang! at May 22, 2016 05:37 PM (iQIUe)

118 On the other hand, she isn't even CLOSE to being a serious knifemaker. Loose clothes around power tools is a recipe for disaster, plus the low cut tshirt is just inviting hot chips of steel to settle in to uncomfortable places. Hell, a lot of machinists won't wear pocket tshirts for that very reason.

I've never thought to worry about loose clothes around a grinder nor have I ever had issues with sparks from a grinder going anywhere but my feet, but you are probably right. Plus, no eye protection when around the forge.

Also, see my comments at 59 regarding her steel selection.

In fairness, the video is short and focuses on trivialities, so it is possible that she might be more competent than she appears.

Posted by: Grey Fox at May 22, 2016 05:37 PM (bZ7mE)

119 i LOVE cooking with wine...

sometimes i even put it in the food.

Posted by: redc1c4 at May 22, 2016 05:38 PM (GnCxR)

120 Grey Fox, 124 - Yeah, not having eye protection is the giveaway.

Posted by: Skookumchuk at May 22, 2016 05:40 PM (/WPPJ)

121 I guess this fits in w/the food thread - crazy vegans:

http://nypost.com/2016/05/22/the-crazy-crash-of-nycs-hottest-vegan/

Posted by: Lizzy at May 22, 2016 05:40 PM (NOIQH)

122
When I was in college we use to do the limeade gin slushie

1 large can of limeade
1 can of Tanqueray gin
1 tray of ice cubes
Blend it all up and serve.
It tastes so good you can empty that gin bottle in no time.

Posted by: Bruce With a Wang! at May 22, 2016 05:41 PM (iQIUe)

123 Evening all

Passed my semiannual PRT ( Physical Readiness Test) with flying colors...well good enough. Now I am "feasting" on left over warmed up pizza. Yum?

Posted by: Nevergiveup at May 22, 2016 05:42 PM (Ozsfq)

124 FWIW: Thomas McGuane's son is a custom knife-maker. (Thomas McGuane IV, I think.) Used to have a knife shop here, before he switched to entirely custom. Studied a long time in Japan. He recommended Global knives to me. Love them.

Grammy, The cookbook that I've enjoyed way most is Michael Field's Cooking School. He takes classics like roasts, corned beef, etc., and follows the main recipe with half a dozen ways to use the leftovers. Cooking was his hobby--his money job was concert pianist. It's an old cookbook, but I think it's been reprinted. (And if not, there's always ABE books. Which I think is owned by Amazon now, so Ace can get a cut. Go to the main page and scroll down to the bottom.)

Posted by: Wenda (sic) at May 22, 2016 05:42 PM (pZEKq)

125 reading recipes is a long time hobby of mine.

not snooty or the too laborious ones though, unless it's a classic.

happy sunday to all.

Posted by: concrete girl at May 22, 2016 05:42 PM (ceWrl)

126 Grey,
If she's more competent, that might have shown up on her web stuff.
At 800 per, I expect better steel and other materials.

Posted by: Anon a mouse... at May 22, 2016 05:42 PM (C9pBZ)

127 On the other hand, she isn't even CLOSE to being a
serious knifemaker. Loose clothes around power tools is a recipe for
disaster, plus the low cut tshirt is just inviting hot chips of steel to
settle in to uncomfortable places. Hell, a lot of machinists won't wear
pocket tshirts for that very reason.

Posted by: IllTemperedCur

She was a comely lass, but yes, not a serious tool maker. She probably putters at it, living in that place called "Brooklyn", which is somewhere near a big city.

I come from a long line of tool users and tool makers, and surprising she doesn't have a machinist's apron on while grinding. And hand protection while handling hot steel (even with tongs). And no eye protection for either one while hammering on hot steel. And long finger nails (painted too, heh) while running the bandsaw.
Having a nice manicure about your hands does not indicate that she is a serious machinist.
A lot of fail about to happen there.

Posted by: Bossy Conservative...pondering the future at May 22, 2016 05:42 PM (+1T7c)

128 Oh - and I did patty melts of our own, last week - nothing special, just sturdy bread buttered on the outside of the sandwich, Gruyere cheese, sauteed onions - and with the ground hamburger (from Granzins, the marvelous meat market in New Braunfels, Texas) I did nothing more than to add a some fresh-ground pepper and a teaspoon and a half of Vietnamese fish sauce to the meat, and mix it in well before making the patties. The fish sauce adds a lovely, succulent flavor to the ground meat. Suggestion picked up from a Vietnamese food-blogger who came to the US as a refugee with his family in 1975. He and his sisters and brothers were all about American food, and wanted hamburgers-yay! - and his mother figured out a way to tweak the basic recipe for a dish her kids wanted.

Posted by: Sgt. Mom at May 22, 2016 05:43 PM (xnmPy)

129 i've long since decided a patty melt would be my last meal.

with a cup of rich au jus on the side.

Posted by: concrete girl at May 22, 2016 05:45 PM (ceWrl)

130 Global knives are first class by any measure.
Surprisingly low prices on Amazon, too.
Try their bread knife...

Posted by: Anon a mouse... at May 22, 2016 05:48 PM (C9pBZ)

131
I love Patty Melts. In fact, I do not think that it is possible to make a bad one.

Tough to fuck up a patty melt.

The worst patty melt I've ever had was from Whataburger. They try REALLY hard to fuck it up, but it's actually still pretty tasty for fast food.

Posted by: IllTemperedCur at May 22, 2016 05:50 PM (LuZz8)

132 Ah, Pepin's mustard crusted chicken. Most excellent.

Made a very simple, but very tasty rabbit this afternoon. Brown rabbit pieces, put in roasting pan with about 8 lightly crushed cloves of garlic, 8 small sprigs of fresh rosemary, two links of sweet Italian sausage, casings removed and crumbled up, and about 1.5 C of a dry white, like a pinot gris. Cover tightly with foil and pop in the oven at 375 for about 1.5 hours. So good even the braising liquid is worth drinking.

Posted by: RedMindBlueState at May 22, 2016 05:50 PM (Q7bO0)

133 I come from a long line of tool users and tool makers, and surprising she doesn't have a machinist's apron on while grinding. And hand protection while handling hot steel (even with tongs). And no eye protection for either one while hammering on hot steel. And long finger nails (painted too, heh) while running the bandsaw.
Having a nice manicure about your hands does not indicate that she is a serious machinist.
A lot of fail about to happen there.

I don't use gloves when forging or grinding deliberately - if forging I want my dexterity more than I want protection and I'm not picking up hot steel anyway, and if grinding I want to be able to feel how hot the steel is getting, particularly when working with tempered steel. Gloves can be a liability. Of course, I may not be a good model to follow...

As for the rest, i agree with you. Didin't notice the hands, but even as a hobbyist my hands are always pretty gnarly when I am working on a project.

Posted by: Grey Fox at May 22, 2016 05:51 PM (bZ7mE)

134 >>>FWIW: Thomas McGuane's son is a custom knife-maker. (Thomas McGuane IV, I think.)<<<

Hah! I could tell you some interesting stories about my young friend Thomas. Good guy.

Posted by: Fritz at May 22, 2016 05:54 PM (f40FU)

135 Posted by: RedMindBlueState at May 22, 2016 05:50 PM (Q7bO0)

Ah....I could not remember whose it was.

Thanks!

Posted by: CharlieBrown'sDildo at May 22, 2016 05:57 PM (Zu3d9)

136 I just sent a Baseball Thread to CBD. I figured Sundays were slow, so I took what I had two weeks ago and added to it.

Posted by: Slapweasel, (Cold1), (T) at May 22, 2016 05:58 PM (OQ9R7)

137 There is nothing wrong with a good patty-melt!

Posted by: Slapweasel, (Cold1), (T) at May 22, 2016 05:58 PM (OQ9R7)

138 Oh... CBD. It wasn't formatted for the images. I didn't know Pixy's code.

Posted by: Slapweasel, (Cold1), (T) at May 22, 2016 05:59 PM (OQ9R7)

139 If she's more competent, that might have shown up on her web stuff.
At 800 per, I expect better steel and other materials.

Didn't see that she had a website. $800 a pop? Great googly-moogly. I could do better work than that and sell it at half the price.

I wonder....

Posted by: Grey Fox at May 22, 2016 05:59 PM (bZ7mE)

140 That fried lemon thing is not something I would try. But if I did, I would use meyer lemons.

Posted by: Burnt Toast at May 22, 2016 06:01 PM (iYTlX)

141 Fritz, does that mean you're in Montana?

Posted by: Wenda (sic) at May 22, 2016 06:02 PM (pZEKq)

142 Jesus, I see the dopie Popie is making an ass of himself again. Ignorant commies in NYC, Washington DC, and Rome.

How the fuck did we fall this low

Posted by: Nevergiveup at May 22, 2016 06:03 PM (Ozsfq)

143 OT-The cop killer in MA has been surrounded by cops for hours, in a house. They've been talking through the bullhorn to him, very polite, promising to treat him "like a gentleman", etc. Surreal. Anyway, per people with cellphones and FB accounts in the neighborhood, the c0ps (basically SWAT, from umpteen jurisdictions) are now telling him that they're sending the canines in. Updated as of about 10 mins ago.

Posted by: Lincolntf at May 22, 2016 06:04 PM (2cS/G)

144 I don't know how anyone can manage to screw up a patty melt but Culvers did a bang up job. I couldn't eat more than 2 bites. First bite was "Oh this is really bad." Second bite was a confirmation, "Yup, this is really, really bad."

Posted by: L, Elle at May 22, 2016 06:05 PM (784ZQ)

145 I'm more for gently grilling fruits. I don't like the "over caramelization" that the Maillard reaction has when it is called "burned".

Posted by: Slapweasel, (Cold1), (T) at May 22, 2016 06:05 PM (OQ9R7)

146 OT-The cop killer in MA has been surrounded by cops for hours, in a house. They've been talking through the bullhorn to him, very polite, promising to treat him "like a gentleman", etc. Surreal. Anyway, per people with cellphones and FB accounts in the neighborhood, the c0ps (basically SWAT, from umpteen jurisdictions) are now telling him that they're sending the canines in. Updated as of about 10 mins ago.
Posted by: Lincolntf at May 22, 2016 06:04 PM (2cS/G)

In the old days before live TV Cell phones and the such, he'd be a dead man walking, as he should be. Sigh

Posted by: Nevergiveup at May 22, 2016 06:07 PM (Ozsfq)

147 Slap:

Not so loud - chemjeff will hear ya, and he'll either take offense to your comments, or an arc-welder to some poor, unsuspecting lemon or something.

Posted by: Kaspar Gutman at May 22, 2016 06:08 PM (YsrZN)

148 I'm really hoping they don't waste a dog's life on this piece of shit. He has a record as long as my arm, he needs putting down.

Posted by: Lincolntf at May 22, 2016 06:09 PM (2cS/G)

149 OregonMuse used a simile that I really liked earlier, being part Irish and loving whiskey, so I think I'll just reuse it right here. He'll never know I stole it, right?

Anyway, I love patty melts like a thirsty Irishman loves whiskey. One is not enough and by the time you eat two you are too far gone to care.

Posted by: MTF at May 22, 2016 06:10 PM (/m8T6)

150 I just realized that I sent a bunch of homework to a COB, who writes the food thread, during the Dinner Hour.

*Whoops!*

I should be shot in the ass with a load of rock salt.

...allow me to "food-a-tize" that.

My ass should be heavily sprinkled and tenderized with rock salt @ approx 1,200 FPS.

Posted by: Slapweasel, (Cold1), (T) at May 22, 2016 06:10 PM (OQ9R7)

151 Dear God, please don't let any doggies get hurt in that standoff.

Posted by: L, Elle at May 22, 2016 06:10 PM (784ZQ)

152 I'm really hoping they don't waste a dog's life on this piece of shit. He has a record as long as my arm, he needs putting down.
Posted by: Lincolntf at May 22, 2016 06:09 PM (2cS/G)

Amen

Posted by: Nevergiveup at May 22, 2016 06:11 PM (Ozsfq)

153 Maybe if we told the pols there in MA that this dude is a white Hispanic Tea Party member with a yard full of Trump signs, they'd turn the cops loose on his worthless ass.

Posted by: Kaspar Gutman at May 22, 2016 06:14 PM (YsrZN)

154 "Not so loud - chemjeff will hear ya, and he'll either take offense to your comments, or an arc-welder to some poor, unsuspecting lemon or something."
-Posted by: Kaspar Gutman at May 22, 2016 06:08 PM (YsrZN)

He'll be okay. Once he does his first perfect steak, he'll start wearing a freaking stopwatch!

...I know I did!

Posted by: Slapweasel, (Cold1), (T) at May 22, 2016 06:16 PM (OQ9R7)

155 Ah....I could not remember whose it was.

Thanks!

Posted by: CharlieBrown'sDildo at May 22, 2016 05:57 PM

No worries, CBD. I love that recipe. That and his crusty chicken thighs. Staples in casa RMBS.

Posted by: RedMindBlueState at May 22, 2016 06:17 PM (Q7bO0)

156 could someone re-poast CBD's e-mail addy?

i think it was NYNJMoMe at gee male, but i'm not sure...

Posted by: redc1c4 at May 22, 2016 06:17 PM (GnCxR)

157 redc1c4:

nynjmeet@optimum.net

Posted by: Slapweasel, (Cold1), (T) at May 22, 2016 06:21 PM (OQ9R7)

158 drink recipe from back in college, when Nevada still sold 190* everclear, and we had a buddy who would go home to Lake Tahoe every 3-4 weeks during the year.

1 large container of frozen OJ then ice to top of blender container.
add 4 shots of everclear, and blend.

repeat.

IIRC, one bottle would make 4 batches, and we always made all 4, but rarely remembered the last one.

it was also a good way to wake up still buzzed the next day.

Posted by: redc1c4 at May 22, 2016 06:23 PM (GnCxR)

159 danke Slapweasel...

or, as we say here in #Failifornia, "Gracias"

Posted by: redc1c4 at May 22, 2016 06:24 PM (GnCxR)

160 Red: no risk of scurvy, though.

Posted by: Kaspar Gutman at May 22, 2016 06:25 PM (YsrZN)

161 De Nada, Amigo!

Posted by: Slapweasel, (Cold1), (T) at May 22, 2016 06:26 PM (OQ9R7)

162 From blog local to the cop shooting: Suspect is 110% dead. For real this time. A state trooper was shot and injured but was in good enough condition to walk to the stretcher. It's over.

Posted by: Lincolntf at May 22, 2016 06:27 PM (2cS/G)

163 Taxpayer relief shot, FTW!

Posted by: Kaspar Gutman at May 22, 2016 06:29 PM (YsrZN)

164 "From blog local to the cop shooting: Suspect is 110% dead. For real this time. A state trooper was shot and injured but was in good enough condition to walk to the stretcher. It's over."
-Posted by: Lincolntf at May 22, 2016 06:27 PM (2cS/G)

Sounds like Restaurant Quality news to me.

*washes hands*

Posted by: Slapweasel, (Cold1), (T) at May 22, 2016 06:30 PM (OQ9R7)

165 >>>Fritz, does that mean you're in Montana?

Posted by: Wenda<<<

Yep. Also knew the lad and his bro (family) from a young age.

Posted by: Fritz at May 22, 2016 06:31 PM (f40FU)

166 Red - mix us up some of that punch, stat! Calls for a celebration.

Posted by: Kaspar Gutman at May 22, 2016 06:31 PM (YsrZN)

167 Blue Apron is good for teaching you how to cook. So far I've learned a lot and really enjoyed the food. And you don't have to go to four different stores to buy all the ingredients!

Posted by: PJ at May 22, 2016 06:33 PM (cHuNI)

168 One less evil, murderous son of a bitch - it's not final victory, but it's a good start.

Posted by: Kaspar Gutman at May 22, 2016 06:34 PM (YsrZN)

169
So, Hillary did some Trayvoning this weekend. How does one pander to the gun lobby? It's clear that the majority of Americans support the 2nd Amendment. I bet Trayvon's parents each have a couple of firearms.

Posted by: Bruce With a Wang! at May 22, 2016 06:34 PM (iQIUe)

170 Bruce - there's no depth too low for her...which means there's no pit in hell deep enough for her, either.

Posted by: Kaspar Gutman at May 22, 2016 06:36 PM (YsrZN)

171 >>170 Blue Apron is good for teaching you how to cook. So far I've learned a lot and really enjoyed the food.

That's interesting. I wondered about that (and similar) services.

May I ask what your situation is? (Are you young and facing cooking for the first time? Have you tried before?)

Posted by: Y-not (@moxiemom) at May 22, 2016 06:38 PM (t5zYU)

172 Fritz,

It's so good to know there are members of the horde here. I grew up in Billings, now live in Bozeman. (Skiing is better.)

Posted by: Wenda (sic) at May 22, 2016 06:40 PM (pZEKq)

173 And, as a follow up to Y's question: do you dye your man-bun?

(Kidding, kidding.....)

Posted by: Kaspar Gutman at May 22, 2016 06:40 PM (YsrZN)

174 Grammie, if you're still here, here is sage advice from my Dad, who did all the grilling and such. Duke, he said, you can always cook it more, you can not uncook it.

Posted by: Duke Lowell at May 22, 2016 06:44 PM (kTF2Z)

175 What am I missing here.

I have eaten the white part of oranges plenty of times and they never taste bitter to me. All the bitterness is in the outer skin. I don't know about lemons since I never tried for them.

Does it become bitter with heat? Am I insensitive to the bitter taste (I can not get near a grapefruit, so I don't think so.)

To me, the only way to get rid of the bitterness is to soak and rinse the outer skin where it resides, and then use a lot of sugar. I have tried making candied orange peel and eliminating the pith does nothing. I have even made it with just pith and those pieces always taste fine, so I am starting to think that this whole pith-fear is a myth.

Posted by: Gentlemen, this is democracy manifest at May 22, 2016 06:44 PM (LWu6U)

176
The french need to start shooting these aholes. Antifa is suppose to be slang for antifascist. Which tells me that they are commie. Antifascist = I love commie totalitarianism. I cant believe no one would help this cop:

https://goo.gl/y3P8Cf

Posted by: Bruce With a Wang! at May 22, 2016 06:46 PM (iQIUe)

177 I have to be honest, there is something quite impressive about the video. I will leave it to The Horde to identify it them.

FIFY.

Posted by: rickl at May 22, 2016 06:46 PM (sdi6R)

178 g'early evenin', 'rons

Posted by: AltonJackson at May 22, 2016 06:48 PM (KCxzN)

179 Shoulda been more clear. What I meant was always err on the side of underdone. You can always pop it back on the grill. Overdone is unfixable.

Posted by: Duke Lowell at May 22, 2016 06:50 PM (kTF2Z)

180 Merde! They took that french cops helmet off, hit him on the head with iron bars and now he is in a coma.

But death metal bands who take exception to terrorists who tried to murder them are more scary!

Posted by: Bruce With a Wang! at May 22, 2016 06:51 PM (iQIUe)

181 Bruce, the French are known to be ruthless to the weak, and weak to the ruthless.

National honor, dontcha know? And, well, the fabled Resistance was mostly a bunch of no-good Commie scum, and France had lost all its best men in WWI.

Posted by: Kaspar Gutman at May 22, 2016 06:51 PM (YsrZN)

182 I used to think about Germany and wonder how a society could go that insane. I now look at Europe and wonder why a society would want to commit suicide.

Posted by: Duke Lowell at May 22, 2016 06:55 PM (kTF2Z)

183 Duke, maybe they have it coming at this point. I mean, there's a long decision-tree that led them to this place, and there was plenty of opportunity for them to choose another way. It's sad, really, but there it is.

Posted by: Kaspar Gutman at May 22, 2016 06:57 PM (YsrZN)

184 I just finished making (and eating) some homemade pasta. I have a food processor, which makes preparing the pasta dough a lot easier: put in 1 1/2 cups of flour and a little salt, start it up and then pour in two eggs. It quickly turns into what looks like sticky sand. Moisten just a little and pour out into a sheet of plastic wrap, then mold it into a ball (the plastic keeps it from sticking to your hands).

After that, use a pasta roller to make sheets, then cut into noodles -- or just use a rolling pin and a lot of upper-body strength.

Until you've had it, you don't know what you're missing. Homemade pasta has a completely different consistency from the dried stuff in the store.

Because of the work involved, I typically use sauce I've made in advance, or have left over. The ratio of preparation time to eating time is about 10:1.

Posted by: Trimegistus at May 22, 2016 06:57 PM (sIP08)

185 I love how some recipes will have a very crutial step at the very bottom. Like bring sauce to simmer, do not boil. My wife likes to spring that on me. "Here make this." Later to hear "You made it wrong."

Posted by: Picric at May 22, 2016 06:58 PM (s0VSd)

186 Picric: YES, I hate that. Also recipes which bury the lede, so to speak, by including instructions for things you should have done in the sequential directions.

1. Mix the dumpling batter.
2. Form into individual dumplings.
3. Put the dumplings into a pot of boiling water, which you probably should have started before doing anything else.

Posted by: Trimegistus at May 22, 2016 07:00 PM (sIP08)

187 Wife makes homemade pasta, often I cut it (I'm better at getting it even), it's good softer and cooks in a minute. Sometimes she rolls it out and I cut fettuccine style.

Posted by: Skip at May 22, 2016 07:01 PM (3wHFl)

188 Posted by: Trimegistus at May 22, 2016 06:57 PM

Can't beat homemade pasta. It's a great way to get the kids involved in the kitchen, too. They seem to love making pasta.

Posted by: RedMindBlueState at May 22, 2016 07:03 PM (Q7bO0)

189 My angel's family will sometimes, for very special occasions, make noodles. Hell of a lot of work, but she's got four sisters, a passel of aunts, and her mother to help. Just stay the hell out of the kitchen while they're at it.....

Posted by: Kaspar Gutman at May 22, 2016 07:05 PM (YsrZN)

190 Next time, I'll just keep my mouth shut about threads that may or may not be posted. That seems to be common-sense manners.

Unless it is Ace when he is tired, like at last years' All Star Game.

Posted by: Slapweasel, (Cold1), (T) at May 22, 2016 07:06 PM (OQ9R7)

191
It is weird that Angela Merkel who feels guilty about the Holocaust has open the doors wide and invited in the most antisemitic people in history who will terrorist Jews and drive them out of Europe. Smart, Angie...

Posted by: Bruce With a Wang! at May 22, 2016 07:07 PM (iQIUe)

192 It's called ""mise en place" in French. 'Everything in it's place' and it is the first discipline of a good cook. All the ingredients, utensils and pots and pans are gathered as needed, per the recipe, before you begin cooking. Amazing how much less stressful cooking can be done right.

Posted by: what me worry? at May 22, 2016 07:08 PM (dZGNV)

193 One of my ~~hobbies~~ obsessions was collecting cookbooks. I am particular to old cookbooks, like the Williamsburg cookbook, the Monticello cookbook, and so forth.
The really old ones, like from the 1700's are quite hard to read and follow.
The ones from the 1900's on are much easier to follow, since they are less a conversation like your grandmother would have given you, and been more like the one the Home-Ec teacher would have.

The cookbook that really amazed me was a German language cookbook that was laid out like a chemistry exercise, with multiple ingredient columns, and pre-heating and mixing instructions and who knows what else since I only read German words that look like English words.

Posted by: Kindltot at May 22, 2016 07:08 PM (ry34m)

194 Subject: wormfood.

The dirtbag who gunned down a Police Officer in Auburn, MA last night is now dead due to lead poisoning and sadness about Superman vs. Batman, but mostly lead poisoning.

Posted by: eman at May 22, 2016 07:08 PM (MQEz6)

195 Y-not, I'm pretty good cooking comfort foods, but Blue Apron has a lot of Asian-y recipes, for instance, which I am not familiar with, so I'm learning. And they send you every ingredient, every spice you need, so you don't have to spend all day looking for it and then spending $50 on things you will never use again.

Posted by: PJ at May 22, 2016 07:11 PM (cHuNI)

196 "Mise en place" does not translate into "church in the halibut"?

Posted by: Kindltot at May 22, 2016 07:11 PM (ry34m)

197 So we are past 200: Nick Menza, ex-drummer of Megadeath died on stage Saturday.

I feel bad, both for the fans and his family.

I still have visions of Spinal Tap. I think that makes me a bad person.

Posted by: Kindltot at May 22, 2016 07:14 PM (ry34m)

198 Kindltot - no need to worry about offending any drummers:

1) they possess only the most rudimentary of nervous systems; and
2) they can't read.

Posted by: Kaspar Gutman at May 22, 2016 07:16 PM (YsrZN)

199 Just a dash-in / dash-out

Been sick all week - that leads to stupid things seen on YouTube

http://tinyurl.com/h87me9m

Posted by: PMRich at May 22, 2016 07:19 PM (w5Qj0)

200 196 One of my hobbies obsessions was collecting cookbooks. I am particular to old cookbooks, like the Williamsburg cookbook, the Monticello cookbook, and so forth.
---
I have the Williamsburg Cookbook too. One of these days I will make "Crown of the Turtle", which is a calf's head dressed as a mock turtle and served on a turtle shell. That description sounds like something out of Alice Through the Windowpane. Apparently the "crown" is a ball of "forcemeat". I dread looking that one up because I just know I will be directed to the Urban Dictionary.

Blue Apron should have this kind of thing available in kit form ("turtle shell and forcemeat included!").

Posted by: All Hail Eris, Literate Savage at May 22, 2016 07:20 PM (jR7Wy)

201 Eris - about forcemeat.....

When a man and a woman love each other very much....

Posted by: Kaspar Gutman at May 22, 2016 07:21 PM (YsrZN)

202 ....they puree a mixture of meat and fat, run it thru a sieve, and then mortar and pestle it.

Posted by: Kaspar Gutman at May 22, 2016 07:23 PM (YsrZN)

203
Someone leaked a copy of this week's GOT early this AM. There are some nasty killings so expect people to howl. I certainly didnt care for them.

Posted by: Bruce With a Wang! at May 22, 2016 07:25 PM (iQIUe)

204 We are about to go on vacation so we're playing a fun game I like to call "Cook All The Things in The House".

And when we come home we'll play "101 ways to eat rice and beans".
Posted by: lauren at May 22, 2016 04:16 PM (Fwv1e)

I hope the trip is fun! Just don't do what I did once before a vacation and play "Eat all the Leftovers in the Fridge, no Matter how Old".

I think it was the frijoles, but thanking God for Imodium and Pepto, I was able to endure the flight the next day.

Posted by: stace at May 22, 2016 07:26 PM (ozZau)

205 Blue Apron should have this kind of thing available in kit form ("turtle shell and forcemeat included!").
Posted by: All Hail Eris, Literate Savage at May 22, 2016 07:20 PM (jR7Wy)

Forcemeat is just ground meat.

Now, does Blue Apron get you the fixins for making a terrine?

Posted by: Kindltot at May 22, 2016 07:26 PM (ry34m)

206 >>Posted by: PJ at May 22, 2016 07:11 PM

Interesting! That sounds like a great strategy for you.

Posted by: Y-not (@moxiemom) at May 22, 2016 07:28 PM (t5zYU)

207 When a man and a woman love each other very much....
....they puree a mixture of meat and fat, run it thru a sieve, and then mortar and pestle it.
Posted by: Kaspar Gutman at May 22, 2016 07:23 PM (YsrZN)
----
As long as it's consensual forcemeat!

Posted by: All Hail Eris, Literate Savage at May 22, 2016 07:29 PM (jR7Wy)

208 Aspic....not a lot of 'veal in aspic' recipes, or the like these days. Fashion, I suppose.

Posted by: Kaspar Gutman at May 22, 2016 07:29 PM (YsrZN)

209 The fruit of the poor lemon is impossible to eat.

Posted by: eleven at May 22, 2016 07:30 PM (qUNWi)

210 Lemon is great in chicken soup BTW.

Posted by: eleven at May 22, 2016 07:30 PM (qUNWi)

211 Forcemeat?

Whad I miss?

Posted by: eleven at May 22, 2016 07:31 PM (qUNWi)

212 199 "Mise en place" does not translate into "church in the halibut"?
Posted by: Kindltot at May 22, 2016 07:11 PM (ry34m)

-----------

No, it translates roughly to "Cut down the mightiest tree in the forest with a herring."

Posted by: Duke Lowell at May 22, 2016 07:31 PM (kTF2Z)

213 Oh, Grammie Winger. For a good never forgotten meal, bake a ham (don't use the seasoning packet, just cover it or baste it with the drippings) and serve it with hot applesauce and sides of roasted potatoes, (and parsnips and rutabagas if you are feeling brave) and a bag salad. And rolls.

The ham and hot applesauce is a sure thing.

Posted by: Kindltot at May 22, 2016 07:31 PM (ry34m)

214 Isn't aspic boiled down hooves? Or is it that gelatinous goo that enrobes Spam?

It's probably gone the way of roast suckling pig with an apple in its mouth, or the little modesty pantaloons that graced chicken and turkey drumsticks. All the stuff of cartoons that signified The Good Life.

Posted by: All Hail Eris, Literate Savage at May 22, 2016 07:34 PM (jR7Wy)

215 Aspic....not a lot of 'veal in aspic' recipes, or the like these days. Fashion, I suppose.

Posted by: Kaspar Gutman at May 22, 2016 07:29 PM

Meh. Fashion, smashion. I love a good parsleyed ham aspic this time of year. It's more fun if you use pig feet instead of powdered gelatin.

Posted by: RedMindBlueState at May 22, 2016 07:35 PM (Q7bO0)

216 "Forcemeat?
Whad I miss?"
-Posted by: eleven at May 22, 2016 07:31 PM (qUNWi)

Who Cares... Call The Campus Police and All of The Police and EVERYONE!

Posted by: SJW Who is Fighting for Stuff and Things at May 22, 2016 07:35 PM (OQ9R7)

217 Cat watching scary movie...

https://www.youtube.com/watch?v=_kgRFHaNo-Y

Posted by: eleven at May 22, 2016 07:36 PM (qUNWi)

218 OT but funny - I'm watching a fan-made Star Trek episode and the actress playing the green Orion slave girl is the evocatively named Fiona Vroom.

Posted by: All Hail Eris, Literate Savage at May 22, 2016 07:36 PM (jR7Wy)

219 We still Fooding it?

Posted by: Ricardo Kill at May 22, 2016 07:38 PM (9ym/8)

220 Aspic....not a lot of 'veal in aspic' recipes, or the like these days. Fashion, I suppose.
Posted by: Kaspar Gutman at May 22, 2016 07:29 PM (YsrZN)

I had a girlfriend who took issue with me drinking the juice off of the can of Vienna sausages after I fed them to her to get her over a case of the low-blood-sugar moodiness. I mean she obviously wasn't going to drink it.

I should have explained it was high-toned aspic.

Posted by: Kindltot at May 22, 2016 07:40 PM (ry34m)

221 "We still Fooding it?"
-Posted by: Ricardo Kill at May 22, 2016 07:38 PM (9ym/

You bet your rump-roast.

Posted by: Slapweasel, (Cold1), (T) at May 22, 2016 07:40 PM (OQ9R7)

222 On handmade knives (and other tools, I found these guys while searching for axes) check out John Neeman Tools. None of them are named John Neeman, they just thought it sounded like a good name...they're actually Latvian dudes.

I find their videos rather relaxing, but that may just be the lighting and the music. And maybe one day I'll be able to afford some of their wares.

http://tinyurl.com/zxs7k6k

Posted by: Country Singer at May 22, 2016 07:41 PM (GUBah)

223 220 Cat watching scary movie...

https://www.youtube.com/watch?v=_kgRFHaNo-Y
Posted by: eleven at May 22, 2016 07:36 PM (qUNWi)

That. Is. Awesome.

Posted by: rickl at May 22, 2016 07:41 PM (sdi6R)

224 ..."I should have explained it was high-toned aspic."
-Posted by: Kindltot at May 22, 2016 07:40 PM (ry34m)

oooo-OOO-ooh. Somebody gets the high-toned aspic.

Posted by: Slapweasel, (Cold1), (T) at May 22, 2016 07:42 PM (OQ9R7)

225 Is there a dandy in aspic?

Posted by: Bertram Cabot Jr. at May 22, 2016 07:42 PM (k4M/B)

226 When it's time to get rid of dingleberries,

I always use my aspic.

Posted by: naturalfake at May 22, 2016 07:43 PM (0cMkb)

227 Anybody know a silent way to kill a wild turkey? They come through my yard all the time and look very well-fed. My house is pretty well-hidden, but there are neighbors who might hear firearms.

I hear longbows are pretty good . . .

Posted by: Trimegistus at May 22, 2016 07:47 PM (sIP08)

228 Cat watching scary movie...

https://www.youtube.com/watch?v=_kgRFHaNo-Y

Posted by: eleven at May 22, 2016 07:36

BWAHAHAHAHAHAHAHA!!!!!

Posted by: RedMindBlueState at May 22, 2016 07:48 PM (Q7bO0)

229 230 Anybody know a silent way to kill a wild turkey? They come through my yard all the time and look very well-fed. My house is pretty well-hidden, but there are neighbors who might hear firearms.

I hear longbows are pretty good . . .
Posted by: Trimegistus at May 22, 2016 07:47 PM (sIP0

---
Using a crossbow on a turkey is like firing a bazooka at a feather pillow. I would imagine.

Best to sneak up behind them with a chloroform-soaked hanky and an artisanal sushi knife.

Posted by: All Hail Eris, Literate Savage at May 22, 2016 07:51 PM (jR7Wy)

230 Anybody know a silent way to kill a wild turkey? They come through my yard all the time and look very well-fed. My house is pretty well-hidden, but there are neighbors who might hear firearms.

I hear longbows are pretty good . . .
Posted by: Trimegistus at May 22, 2016 07:47 PM (sIP0

****

.177 High pressure air rifle does not sound like a gun and would give you a number of Holiday meals if you would like.

Posted by: ManWithNoParty at May 22, 2016 07:54 PM (KcI5m)

231 Wow. You can get terrine in a brasserie.

When I was in high school it was all bobbie socks and maybe toilet paper for the girls.

Posted by: Kindltot at May 22, 2016 07:54 PM (ry34m)

232 Anybody know a silent way to kill a wild turkey? They come through my yard all the time and look very well-fed. My house is pretty well-hidden, but there are neighbors who might hear firearms.

I imagine a Wrist-rocket armed with a good size ball bearing would do the job.

Assuming you're a good shot with one.

Posted by: naturalfake at May 22, 2016 07:55 PM (0cMkb)

233 "I hear longbows are pretty good . . ."
---
Resident Evil got a long, narrow box in the mail the other day.

contents?
a take down blow gun, with darts...

because she's wanted one since she was a kid.

can pharmacists access curare?
(asking for a friend)

Posted by: redc1c4 at May 22, 2016 07:58 PM (GnCxR)

234 " Anybody know a silent way to kill a wild turkey?"

Does it have to be silent?

Posted by: .410 at May 22, 2016 07:58 PM (9ym/8)

235 .177 High pressure air rifle does not sound like a gun and would give you a number of Holiday meals if you would like.
---
we've got a Benjamin air rifle in 22, with a "barrel extension" that the maker has a BATFE letter certifying its legality to install...

makes less noise than the .177 rifle, and will drop most anything you hit in the right place. i'm sure you could take turkeys with it at close range, since i've dropped soul chickens at 100 meters plus.

Posted by: redc1c4 at May 22, 2016 08:01 PM (GnCxR)

236 I think the best new thing I've learned about cooking is brining meat before cooking. Especially chicken responds better to this, much more moist and even cooking. I don't much care for leaving meat out on a counter to even out the temperature but soaking it in salt water for an hour really makes a difference

Posted by: Christopher Taylor at May 22, 2016 08:01 PM (39g3+)

237 "Anybody know a silent way to kill a wild turkey?"

Step #1. Be a Ninja.
Step #2. Act upon your Ninja instincts.
Step #3. Don't not be a Ninja.
Step #4. Collect turkeys. Plural.

Posted by: Slapweasel, (Cold1), (T) at May 22, 2016 08:02 PM (OQ9R7)

238 Anybody know a silent way to kill a wild turkey?

One shot at a time. Don't slurp.

Posted by: freaked at May 22, 2016 08:03 PM (BO/km)

239 You can brine in the fridge if you are concerned about safetly. I did a whole chicken that way because it was getting a bit old.
If you are going to do a small roast you can use a quart ziplock bag in the fridge

Posted by: Kindltot at May 22, 2016 08:03 PM (ry34m)

240
i've dropped soul chickens at 100 meters plus.
Posted by: redc1c4

I had to look that one up. They were actually talking about them in the bird thread.

Posted by: Bertram Cabot Jr. at May 22, 2016 08:04 PM (k4M/B)

241 And when I said quart I meant gallon. Unless it is a really small roast

Posted by: Kindltot at May 22, 2016 08:05 PM (ry34m)

242 You been here four hour! You go home now!

Posted by: Kaspar Gutman at May 22, 2016 08:06 PM (YsrZN)

243 "i've dropped soul chickens "

What is a "soul" chicken by the by?

Posted by: .410 at May 22, 2016 08:06 PM (9ym/8)

244 It's the so-o-o-o-o-u-u-u-ulllll chicken!

Posted by: All Hail Eris, Literate Savage at May 22, 2016 08:07 PM (jR7Wy)

245 Come here, .410.

Posted by: Ricardo Kill at May 22, 2016 08:07 PM (9ym/8)

246
http://www.urbandictionary.com/define.php?term=soul%20chicken

Posted by: Bertram Cabot Jr. at May 22, 2016 08:07 PM (k4M/B)

247 "http://www.urbandictionary.com/define.php?term=soul%20chicken"

*snorts*

Posted by: Ricardo Kill at May 22, 2016 08:10 PM (9ym/8)

248 "What is a "soul" chicken by the by?"
-Posted by: .410 at May 22, 2016 08:06 PM (9ym/

Merton Hanks?

Posted by: Slapweasel, (Cold1), (T) at May 22, 2016 08:10 PM (OQ9R7)

249 Heh @ 251

Posted by: Lincolntf at May 22, 2016 08:11 PM (2cS/G)

250 "Merton Hanks?"

I think he had a "soul neck."

Posted by: Ricardo Kill at May 22, 2016 08:11 PM (9ym/8)

251 "What is a "soul" chicken by the by?"
-Posted by: .410
-------------
One unlucky bastard.

Posted by: The Chicken at May 22, 2016 08:12 PM (YaSSM)

252 http://www.urbandictionary.com/define.php?term=soul%20chicken
---

Ha!

There has to be a franchise somewhere.

Posted by: All Hail Eris, Literate Savage at May 22, 2016 08:12 PM (jR7Wy)

253
Ace as a wee lad:

https://goo.gl/H01Rfx

Posted by: Bruce With a Wang! at May 22, 2016 08:13 PM (iQIUe)

254 'https://goo.gl/H01Rfx "

Would you bastards quit making me snort.

Posted by: Ricardo Kill at May 22, 2016 08:17 PM (9ym/8)

255 Gobble

Posted by: Jive Ass Soul Turkey at May 22, 2016 08:17 PM (BO/km)

256 Ace as a wee lad..

He had less hair back then. Did his parents shave him?

Posted by: Jive Ass Soul Turkey at May 22, 2016 08:19 PM (BO/km)

257 " Gobble"

Ah, jive turkey showed up.

Posted by: Ricardo Kill at May 22, 2016 08:19 PM (9ym/8)

258 Takes aim through the brush....

Posted by: Ricardo Kill at May 22, 2016 08:21 PM (9ym/8)

259 Tonight's Matchup:

Kyle Hendricks, (CHC) @
Madison Bumgarner, (SF)

Advantage: San Francisco, slightly.

I like Hendricks so far this year. Not because he has a big offense behind him, but he doesn't walk that many batters while striking out plenty.

San Fran also has a big offense behind them so far this season. They also wait for pitchers to get into their "zone". Their patience and timely hitting has been well above par.

This should be a good game.*

*On Paper.

Posted by: Slapweasel, (Cold1), (T) at May 22, 2016 08:22 PM (OQ9R7)

260
\00/

Posted by: Jive Ass Soul Turkey at May 22, 2016 08:22 PM (BO/km)

261 BLAM!

Got him?

Posted by: Ricardo Kill at May 22, 2016 08:22 PM (9ym/8)

262 Ahh. You got me.now eat me.

Posted by: Dead Ass Soul Turkey at May 22, 2016 08:24 PM (BO/km)

263 the only good Giant's baseball game is when Frisco loses.

Posted by: redc1c4 at May 22, 2016 08:25 PM (GnCxR)

264 https://goo.gl/H01Rfx

Bruce- I like that guy. Funny as hell.

"I lack any f*cks to give."

Posted by: Infidel at May 22, 2016 08:26 PM (iQrD3)

265 Quit flopping around!

Posted by: Ricardo Kill at May 22, 2016 08:28 PM (9ym/8)

266
Who knew Ace smoked unfiltered at age 2 1/2?

Posted by: Bruce With a Wang! at May 22, 2016 08:29 PM (iQIUe)

267 I made devil's food cupcakes today, have a loaf of sourdough bread in the oven and just put together some baked ziti per the suggestion earlier.

Posted by: Infidel at May 22, 2016 08:29 PM (iQrD3)

268 106
Thyme and rosemary are life changing when you can cut them right out of your yard

Posted by: Phone of kari

>>>>>..

Bobby Flay's burger with balsamic vinegar over tomato and a slice of mozz with handpicked basil from the backyard has changed our burger night forever.

Posted by: Mortimer at May 22, 2016 08:30 PM (uxHUH)

269 So she just uses old tools and makes them into knives and charges an arm and a leg, you have no idea the quality of the steel used. A Sushi "Chef" that would use a knife with low quality or questionable steel should be thrown out of the profession.

Posted by: Patrick From Ohio at May 22, 2016 08:31 PM (c4yY7)

270 Growing your own herbs is super easy. Rosemary grows like a berserk weed in our climate, you have to hack it back with a machete. And the fresh versions clipped out of your own garden are way better than dried. Dry thyme tastes like dust.

Posted by: Christopher Taylor at May 22, 2016 08:32 PM (39g3+)

271 I'm making a calzone. Not a good calzone, but good enough.

Posted by: Kindltot at May 22, 2016 08:32 PM (ry34m)

272 "Posted by: Phone of kari"

That sumbitch is back around?

Posted by: Ricardo Kill at May 22, 2016 08:33 PM (9ym/8)

273 Not a good calzone, but good enough.

Its hard to make a bad calzone. You gotta pretty much try.

Posted by: Christopher Taylor at May 22, 2016 08:34 PM (39g3+)

274 Tonight's dinner was if the "I'm lazy and need food" variety.

Layout some chicken (thighs or breast) sprinkle some dry ranch seasoning and salt and pepper and top with bacon slices.

The end.

Well I mean...cook it first.

Posted by: Our new troll at May 22, 2016 08:34 PM (Fwv1e)

275 /sock

Posted by: Lauren at May 22, 2016 08:34 PM (Fwv1e)

276 "Growing your own herbs is super easy. "

I've got a rosemary bush in my back yard THAT WILL NOT STOP. Chain saw, trimmer, ain't no thing.

Posted by: Ricardo Kill at May 22, 2016 08:36 PM (9ym/8)

277 I can cackle a wild turkey to death.

*hic*

Posted by: Hillary! 2016 Barking For Us at May 22, 2016 08:36 PM (sl+zA)

278 ..."Well I mean...cook it first."
-Posted by: Our new troll at May 22, 2016 08:34 PM (Fwv1e)

At One-Hundred Sixty degrees for a lifetime.

Posted by: Slapweasel, (Cold1), (T) at May 22, 2016 08:36 PM (OQ9R7)

279 That sumbitch is back around?

Posted by: Ricardo Kill

>>>>

Did he leave?

Posted by: Mortimer at May 22, 2016 08:37 PM (uxHUH)

280
Michelle Fields has been hired by Huffpo to cover the Trump campaign. How is she going to do that? Trump's campaign is not going to allow her into venues that they control.

Posted by: Bruce With a Wang! at May 22, 2016 08:41 PM (iQIUe)

281 "Did he leave?"

Yeah, for a while. I think it was tranz-related.

Posted by: Ricardo Kill at May 22, 2016 08:42 PM (9ym/8)

282 One morning, immediately after Taco Night but before Leftover night, I discovered a package of tortillas, 2 eggs and a sealed container of taco meat.

I initially made an omelette topped with sour cream and melted cheese , but have since combined the ingredients as breakfast burritos and a sort of poor-man's huevos rancheros I guess.

Posted by: Mortimer at May 22, 2016 08:43 PM (uxHUH)

283 How is she going to do that? Trump's campaign is not going to allow her into venues that they control.

One would hope not. But sneaking in and being forcibly ejected is worth another 15 minutes fame and interviews on MSNBC/CNN/NYT etc

Posted by: Christopher Taylor at May 22, 2016 08:45 PM (39g3+)

284 I think it was tranz-related

I...

have no idea what to say.

I feel confused and alone in this weird new world where women and men are legally forced to share bathrooms.

If someone locates a country that is stuck in 1950? Please let me know as I would like to move there. Tomorrow morning.

Posted by: Mortimer at May 22, 2016 08:46 PM (uxHUH)

285 One would hope not. But sneaking in and being forcibly ejected is worth another 15 minutes fame and interviews on MSNBC/CNN/NYT etc
Posted by: Christopher Taylor at May 22, 2016 08:45 PM (39g3+)
===========
She and Weinstein are behaving like trolls on twitter. smh

Posted by: Bruce With a Wang! at May 22, 2016 08:48 PM (iQIUe)

286 I initially made an omelette topped with sour cream and melted cheese , but have since combined the ingredients as breakfast burritos and a sort of poor-man's huevos rancheros I guess.

----------

First you steal our land, now you mock our national cuisine. A curse upon you, white devil.

Posted by: Senor Wences at May 22, 2016 08:49 PM (sl+zA)

287 this is kinda funny...from the SpaceX site on the return of their Dragon capsule from the ISS:

Dragon successfully splashed down at 11:51 am PT in the Pacific Ocean, completing the Commercial Resupply Services 8 (CRS mission which began with the liftoff of Falcon 9 and Dragon back on April 8th. Dragon delivered nearly 7,000 lbs of cargo and returned more than 3,700 lbs of cargo, including 1,300 lbs of science. Dragon is the only operational spacecraft capable of both delivering and returning significant amounts of cargo to and from the International Space Station.

Science! by the pound!

Posted by: AltonJackson at May 22, 2016 08:50 PM (KCxzN)

288
I feel confused and alone in this weird new world where women and men are legally forced to share bathrooms.

Scuse me...

https://youtu.be/EYlDbv7MqE8

Posted by: Bertram Cabot Jr. at May 22, 2016 08:51 PM (k4M/B)

289 If someone locates a country that is stuck in 1950? Please let me know as I would like to move there. Tomorrow morning.

Can I go with you? I feel like I an thru the looking glass, even my local fishwrap is off the deep end.

Posted by: Infidel at May 22, 2016 08:52 PM (iQrD3)

290 Science! by the pound!

-------

Everyone knows that science comes by the kilogram.

Posted by: Cicero (@cicero) at May 22, 2016 08:53 PM (sl+zA)

291 "I I think it was tranz-related"

I''m pitching him shit. And that's fun

Ain't no mixed bathrooms with me. This shit will correct itself. No pun intended.

Posted by: Ricardo Kill at May 22, 2016 08:53 PM (9ym/8)

292 " A curse upon you, pinche gavacho pendejo."

#FTFY!

Posted by: redc1c4 at May 22, 2016 08:55 PM (GnCxR)

293 Here is my own personal I thought it up all by myself recipe.
I was cooking pork tenderloins on the grill and a monsoon blew in . I snatched everything up and headed to the kitchen and my newly-installed but as yet untested convection oven.

RDP was born. The family scarfed it down and begged for more.

"Rainy Day Pork" * requires a convection oven*

1/2 cup of grated fresh ginger
1/4 cup of grated lemon zest
1/2 cup of brown sugar
Boneless Pork tenderloins ( Aldi's has good ones)

Combine ingredients and tenderloins in a Ziploc bag. (I like to sort of squeeze it onto the meat for maximum coverage. ) Refrigerate for at least 30 minutes.

Empty bag into a glass baking pan. Convect broil on 400 at recommended time. ( around 30-40 minutes)

Sprinkle on more brown sugar in the last 5 minutes of cooking.

Posted by: Mortimer at May 22, 2016 08:55 PM (uxHUH)

294 Here I thought rainy day pork was how the Waltons ended up with so many kids

Posted by: Christopher Taylor at May 22, 2016 08:56 PM (39g3+)

295 "pinche gavacho pendejo."
l

Watch your mouth, little lady.

Posted by: Ricardo Kill at May 22, 2016 08:57 PM (9ym/8)

296 dang , I forgot juice of 4-6 lemons in the mix before refrigeration.

Posted by: Mortimer at May 22, 2016 08:57 PM (uxHUH)

297 287
If someone locates a country that is stuck in 1950? Please let me know as I would like to move there. Tomorrow morning.

Posted by: Mortimer at May 22, 2016 08:46 PM (uxHUH)

Herro!

Posted by: Kim Jong-Un at May 22, 2016 08:57 PM (sdi6R)

298 There is some outrageous and breathtakingly biased coverage of the Austrian presidential elections that is basically dominating every news outlet.

Every media publication in the world is saying the the race is "tied" and that the results are 50.0%-50.0% -- literally that close.

(An anti-immigrant populist is running against a Green Party socialist-type. Sound familiar?)

Check it out if you like - literally EVERY SINGLE news source in the world is saying that it is exactly tied, after 100% of today's cast ballots being counted.

But if you go to actual Austrian news sites (which themselves repeat this "fact") and peel back the curtain, and look at the raw numbers it is revealed that the 50-50 result is actually a PROJECTION which includes the as-yet uncounted mail-in ballots. But the actual results of the actual counted votes? Behold:

http://diepresse.com/layout/diepresse/files/wahlen/201605bp/bp-presse/data/0.jsp

The anti-Immigrant guy (Norbert Hofer) is actually beating the Green Party guy (Alexander Van der Bellen) 52%-48%!!

So the "official"-seeming results that everybody repeats are actual not only a projection, but a TOTALLY SLANTED projection that assumes Van der Bellen will get about 80% of the mail-ins!

But, you see, none of the English-language media can be bothered to do what I just did in ten minutes of effort -- they all just copy whatever the Austrian media says. And the Austrian MSM is just as biased as our MSM, and wants to streeeetch the truth to make it look like a "tie."

They are setting up, intentionally, one of two possibilities:

Either they're paving the way for vote fraud in counting the mail-in ballots, so that when the Green Party guy miraculously gets almost all the mail-in votes, it doesn't seem suspicious; OR

If Hofer's lead is just insurmountable, they want people to be outraged and think that HE must have stolen the election.

Unreal!

Anyway, don't believe all the headlines (even in the conservative media) -- the anti-immigrant candidate actually is up by 4%!

And there is no reason to suspect that the mail-ins will be any different -- in fact, since mail-ins tend to be from older voters, who tend to be anti-immigrant, if anything they's be MORE for Hofer.

If he isn't declared the winner tomorrow, be very very suspicious.

Posted by: zombie at May 22, 2016 08:59 PM (jBuUi)

299 297
Here I thought rainy day pork was how the Waltons ended up with so many kids

"Good night, John-boy"

Posted by: Mortimer at May 22, 2016 08:59 PM (uxHUH)

300 Michelle Fields has been hired by Huffpo to cover the Trump campaign. How is she going to do that? Trump's campaign is not going to allow her into venues that they control.
Posted by: Bruce With a Wang! at May 22, 2016 08:41 PM (iQIUe)

****

Denial of access will become the story this way. Their narrative is then fulfilled.

Posted by: ManWithNoParty at May 22, 2016 08:59 PM (YLidQ)

301 Oh, God, these threads are fun.

Posted by: Ricardo Kill at May 22, 2016 08:59 PM (9ym/8)

302 Herro!
Posted by: Kim Jong-Un

Hah! I gobbled.

Posted by: Not Quite Dead Yet Jive Ass Soul Turkey at May 22, 2016 09:00 PM (BO/km)

303 If someone locates a country that is stuck in 1950? Please let me know as I would like to move there. Tomorrow morning.

Posted by: Mortimer
-----------------
Cuba?

Posted by: Chi at May 22, 2016 09:00 PM (YaSSM)

304 Posted by: Kim Jong-Un

I said 1950, not 1850.

Posted by: Mortimer at May 22, 2016 09:00 PM (uxHUH)

305 tri-tip lends itself to a slow cooker:

i sear both sides of one or more roasts, depending on how many people i'm serving, then put them in a deep pan with various peppers, onions, etc, and sufficent beers to keep things from burning, then foil the top and place in indirect heat on the grill (between burners)

several hours later, the roasts will shred under minimum effort, and can then be served on tortillas that are lightly heated, then have salsa, shredded meat mixture and queso added.

somewhere between tacos and tostadas...

last time i cooked them for a crowd, i had a line waiting for them.

Posted by: redc1c4 at May 22, 2016 09:01 PM (GnCxR)

306 " Not Quite Dead Yet Jive Ass Soul Turkey "

I thought I killed your ass way up thread?

Posted by: Ricardo Kill at May 22, 2016 09:01 PM (9ym/8)

307 I got better. Next time stuff me.

Posted by: Not Quite Dead Yet Jive Ass Soul Turkey at May 22, 2016 09:02 PM (BO/km)

308 Okay, time for FTWD
looks like Mamacita Loca didn't take her son's death very well

Posted by: chemjeff at May 22, 2016 09:02 PM (uAvJJ)

309 "Watch your mouth, little lady."
---
besa mi culo, por favor.

Posted by: redc1c4 at May 22, 2016 09:04 PM (GnCxR)

310 "---
besa mi culo, por favor. "

Mine first.

Posted by: Ricardo Kill at May 22, 2016 09:06 PM (9ym/8)

311 there is a silly scene in the movie, 'the ex-mrs. bradford" where jean arthur serves an entire meal of assorted aspics to william powell when trying to figure out a murder. he comes homes to find her all swanked up, looking lovely and leads him to a tableful of all these aspics.

silly, intriguing, old timey mystery, in the "thin man" style.

Posted by: concrete girl at May 22, 2016 09:06 PM (ceWrl)

312 It was a very good night!

Posted by: John Boy at May 22, 2016 09:07 PM (k4M/B)

313 Game of Throne episode immediately starts as girl power again. Sheesh.

Posted by: Joe Hallenbeck at May 22, 2016 09:07 PM (MNgU2)

314 Posted by: zombie at May 22, 2016 08:59 PM (jBuUi)

===========

Remember when the census guy hung himself and tried to blame it on conservatives? I noticed that all the small local papers got direct quotes from officials and published them as quotes. The large MSM outlets took the same quotes and reworded them with out the quote marks. The results were statements directly contrary to the actual quotes. Neat trick, huh. So, now when I see reporting that is all he said but no quotes, I say fuck 'em. Also anything with unnamed sources is bullshit, too.

Posted by: Bruce With a Wang! at May 22, 2016 09:07 PM (iQIUe)

315 On River Monsters, Jeremy is catching a bull-shark in the river again.

The Old Man and the Sea.

Posted by: Mortimer at May 22, 2016 09:08 PM (uxHUH)

316 "Remember when the census guy hung himself and tried to blame it on conservatives?"

He wrote no note, nor did he ever "pre-blame" anyone.

Posted by: Slapweasel, (Cold1), (T) at May 22, 2016 09:09 PM (OQ9R7)

317 ****

Denial of access will become the story this way. Their narrative is then fulfilled.
Posted by: ManWithNoParty at May 22, 2016 08:59 PM (YLidQ)

========
She and Weinstein have really gone crazy. There is a lot of push back and I'm sure she will whine about how they are picking on her, but she has absolutely no objectivity. It's all snark.

Posted by: Bruce With a Wang! at May 22, 2016 09:11 PM (iQIUe)

318 301---zombie at May 22, 2016 08:59 PM (jBuUi)
----------------------
Very interesting. Very.

Posted by: Margarita DeVille at May 22, 2016 09:12 PM (T/5A0)

319 red, you there?

Posted by: Ricardo Kill at May 22, 2016 09:13 PM (9ym/8)

320 red, come on back.

Posted by: Ricardo Kill at May 22, 2016 09:15 PM (9ym/8)

321 That Star Trek trailer in the sidebar looks like great fun. Did they change Simon Pegg's accent? I thought he was different than in Shawn of the Dead.

Posted by: t-bird at May 22, 2016 09:15 PM (eeTCA)

322 Well, guess red died.

Posted by: Ricardo Kill at May 22, 2016 09:18 PM (9ym/8)

323 If someone locates a country that is stuck in 1950?

Oh, sorry, thought you meant 950...

Posted by: "ISIL", as Obama prefers it at May 22, 2016 09:18 PM (w/iDp)

324 Posted by: zombie at May 22, 2016 08:59 PM (jBuUi)

Amazing the lengths proggies will go to in order to get close enough to cheat.

The MSM would project Hillary at "50-50" tied with Trump even if Scankles was actually pulling 30%.

Posted by: Mortimer at May 22, 2016 09:18 PM (uxHUH)

325 Maybe I'll see you folks on the ONT. I'ma watch the baseball and basketball games.

*cut scene*

Posted by: Slapweasel, (Cold1), (T) at May 22, 2016 09:18 PM (OQ9R7)

326 On River Monsters, Jeremy is catching a bull-shark in the river again.

The Old Man and the Sea.
Posted by: Mortimer at May 22, 2016 09:08 PM (uxHUH)

That's cool, those are the things that take arms off sometimes in the gulf. They are right there in the surf

Posted by: stace at May 22, 2016 09:19 PM (ozZau)

327 Maybe I'll see you folks on the ONT. I'ma watch the baseball and basketball games.

*cut scene*
Posted by: Slapweasel, (Cold1), (T) at May 22, 2016 09:18 PM (OQ9R7)

Thunder are trying to make game of it against the Terminator Warriors

Posted by: stace at May 22, 2016 09:20 PM (ozZau)

328 That's cool, those are the things that take arms off sometimes in the gulf. They are right there in the surf.

Bull-shark + river = me freaked out.

They have found them 100 miles up the Mississippi .

*shudder*

Posted by: Mortimer at May 22, 2016 09:21 PM (uxHUH)

329
He wrote no note, nor did he ever "pre-blame" anyone.
Posted by: Slapweasel, (Cold1), (T) at May 22, 2016 09:09 PM (OQ9R7)

========
He wrote all over his effing body.

Posted by: Bruce With a Wang! at May 22, 2016 09:21 PM (iQIUe)

330 Always remember: Diversity is our strength. Nothing is more important than diversity.

https://tinyurl.com/z57c3ly

Posted by: rickl at May 22, 2016 09:22 PM (sdi6R)

331 We've used a set of Henckels Twin Five Star knives the last twenty years or so. The blades are excellent, but most importantly the handles are of a unique shape that fits both my hands (long, with seven broken fingers) and my wife's flippers^H^H^H^H^H^H^H hands.

Posted by: Otto Zilch at May 22, 2016 09:24 PM (5uQlQ)

332 rickl, don't see much of HR lately. I worry about her over in Germany. Seems we are heading down the same road.

Posted by: Infidel at May 22, 2016 09:27 PM (iQrD3)

333 Zombie
Some retirement homes are reporting 100% for the Green Party, sound familiar.

Posted by: Patrick From Ohio at May 22, 2016 09:28 PM (c4yY7)

334 Always remember: Diversity is our strength. Nothing is more important than diversity.

https://tinyurl.com/z57c3ly

Posted by: rickl

"And now, as part of the President Obama's brilliant outreach plan, our open and progressive city would like to welcome our diverse , new bull-shark additions to our rivers and streams. Please encourage your children to swim with them and not to scream if bitten as 'biting off body parts' is part of their rich cultural heritage. "

Posted by: Mortimer at May 22, 2016 09:29 PM (uxHUH)

335 red is dicking around with the pool, hummingbird feeders, mugs of rum water, plus cooking dinner, and doesn't always have time to immediately respond to poasts...

Posted by: redc1c4 at May 22, 2016 09:35 PM (GnCxR)

336 rum AND water...

silly Pixy

Posted by: redc1c4 at May 22, 2016 09:36 PM (GnCxR)

337 Le Weird Dave NOOD

Posted by: Village Idiot's Apprentice at May 22, 2016 09:37 PM (ptqRm)

338 "And now, as part of the President Obama's brilliant outreach plan, our
open and progressive city would like to welcome our diverse , new
bull-shark additions to our rivers and streams. Please encourage your
children to swim with them and not to scream if bitten as 'biting off
body parts' is part of their rich cultural heritage. "
---
this is no different than the plan to allow HUD to force high density section 8 housing in suburban areas...

#Fuckers

Posted by: redc1c4 at May 22, 2016 09:38 PM (GnCxR)

339 Wow, that was quite a twist. I didn't think Madison had it in her to do that.

Posted by: chemjeff at May 22, 2016 09:46 PM (uAvJJ)

340 Morons ruining another perfectly good thread with Trump bullshit. This is why we can't have nice things.

Posted by: what me worry? at May 23, 2016 01:35 AM (dZGNV)

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