Food Thread: It's BBQ Season! [CBD]

Technically, when the sun rises in the East, it is a signal that it is BBQ season, but some poor deluded souls don't grill or smoke during the winter. If you are one of those people, just click over to TofuAndArugulaWorld.com for more appropriate food talk.

These are great for lots of racks, but it just occurred to me that I could have been using my roasting rack (turned upside down) for exactly the same thing. So now I feel stupid...or even stupider than normal.

Anyway, pork ribs or beef ribs (more of a challenge) are just perfect for a relatively quick smoked or grilled meal. Sure, they take several hours, but most of that time can be spent with your feet up on the table, drinking a beer and shooting at drones with your turkey gun. Once you decide what dry rub you will be using, the rest of it is pretty damned simple, unlike the gold standard of smoking....beef brisket.

here's a standard rub that I like for pork:

3 tablespoons Brown Sugar
3 tablespoons Granulated Sugar
3 tablespoons Paprika
2 tablespoons Kosher Salt
1½ tablespoons Garlic Powder
1½ tablespoons Dry Mustard
1 tablespoon Freshly Cracked Black Pepper
½ tablespoon Cumin
½ tablespoon Cayenne Pepper (optional)
½ tablespoon Ancho Chile Powder (optional)
½ teaspoon Cinnamon (optional)

Play around with it though; tailoring this kind of stuff for your particular and unique palate is half the fun of cooking.

For beef ribs I like a simple Kosher salt and cracked black pepper rub.

To sauce, or not to sauce -- that is the question:

Whether 'tis nobler in the mind to suffer

The slings and arrows of outrageous sweetness

Or to take arms against a sea of sugar

And by adding vinegar, end them.

Yup. it's the biggest question of the age. Once we hash this out, Trump/Clinton/Rubio/Cruz should be a piece of cake.

I like sauced ribs, but I was spoiled a long, long time ago, and can't seem to duplicate the old Flint's Barbecue sauce. It was a grand and glorious thing...not too sweet, not too spicy, not to vinegary. Just right! Unfortunately the Flint family were better cooks than businessmen, and their few storefront restaurants are now closed.

That's the Shattuck Ave. store, where there were always long lines and large women swinging cleavers behind the counter.

******
Why the government has any interest in the labeling of alcohol is beyond me. Perhaps there should be some regulation of health claims, but beyond that I simply do not accept government intrusion. But here is a brewery that is fighting back. Flying Dog Brewery's fight for the right to put silly and amusing labels on their beers seems silly, but it is a vital part of the push-back that all of us have to support.

Obviously this hyper-regulation is an outgrowth of the post-prohibition power grab of both the federal government and its yapping proxies in the states. It's this kind of crap that makes me a conservative, and that is driving me to build my own still. Will I be able to make better and cheaper booze than I can buy? Of course not. But it will be a thumb in the eye of the regulatory state.

******
Here is old reliable Garden & Gun with Making a New Old-Fashioned Skillet. It's a mildly interesting article, and it's a growing industry, which is good for people who enjoy tools that will last essentially forever.

It’s a tried-and-true process, but it's still in flux. "It's always improving," Morton says. "There are many potential routes to that perfect surface, and I'm trying to find the best way to get there."

Sorry, but for $160 I'll wait until you have arrived.

******
I don't remember whether I have posted this before, and I am far too lazy to check. But for a summer barbecue this salad is a nice counterpoint to rich ribs or steaks or burgers or whatever you will be cooking on the grill.

COUSCOUS SALAD

1 ½ cups chicken stock
1 ½ cups couscous
¼ tsp. saffron

1 cup shredded arugula
1/3 cup currents
½ cup finely chopped celery
½ cup finely chopped sweet red peppers
¼ cup chopped red onion
2 tbs. toasted pine nuts

5 tbs. lemon juice
2 tbs. olive oil
1 tbs. water
¼ tsp. cinnamon
1 large tomato, diced
Salt to taste

Bring stock and saffron to boil over high heat.
Stir in couscous, cover and remove from heat.
Let stand for 5 minutes, fluff with fork, and transfer to serving bowl to cool.
Add arugula, currents, celery, peppers onion and pine nuts and toss lightly.
Whisk together lemon juice, olive oil, water and cinnamon.
Pour dressing over couscous and toss to mix, then correct seasoning.
Sprinkle with tomatoes and serve.

Notes:
I am not sure that the saffron is necessary. I can barely taste it and it doesn’t add much.
I add more olive oil after I mix the dressing in.
You can use dried cranberries in place of currents, but I prefer currents.
I usually leave out the tomatoes.

Posted by: Open Blogger at 05:20 PM

Comments

(Jump to bottom of comments)

1 Foodst!

Posted by: Spun and Murky at May 29, 2016 05:20 PM (4DCSq)

2 Yay, food thread!

Posted by: Lizzy at May 29, 2016 05:20 PM (NOIQH)

3 Is that a birth control device?

Posted by: Cicero (@cicero) at May 29, 2016 05:21 PM (sl+zA)

4 I'm posting on old thread and a new thread is up. Luckily I'm not in it for firsts.
It keeps stuff separated in the oven obviously

Posted by: Skip at May 29, 2016 05:24 PM (3wHFl)

5 Don't make us toss you on the rack!

(seriously, I am thankful for this thread because I no longer have to see that ugly foot)

Posted by: Tilikum Killer Assault Whale Running With Scissors at May 29, 2016 05:26 PM (hVdx9)

6 Best method for cooking a hot dog?

http://preview.tinyurl.com/z87w83n

Topping ideas:

http://preview.tinyurl.com/hjgxzq3

Posted by: Lizzy at May 29, 2016 05:27 PM (NOIQH)

7 The Energizer has a great rack.

Posted by: Bill in Chappaqua at May 29, 2016 05:28 PM (gwG9s)

8 Instead of the exotic "couscous salad" you might want to try something more down home... like "cole slaw." Perhaps you've heard of it?

Posted by: shibumi who is awaiting SMOD at May 29, 2016 05:28 PM (AHDxb)

9 Flint's...on Shattuck!
First time there in 1986, it blew my mind. Miss the heck out of them.

Posted by: Andrew at May 29, 2016 05:29 PM (+zDoT)

10 The only "regulations" the feds have on alcohol are the taxes. All the crap you see is State law. And it is a direct result of the way prohibition was repealed and the wording of the law. It basically gives the States just about unlimited authority on the manufacture and sale of alcohol. Something they did not do before prohibition.

Posted by: Vic We Have No Party at May 29, 2016 05:29 PM (vvmPQ)

11 Got another flank steak marinading in a Moroccan spice rub. I like to crisp it up in a butter/bacon fat combo, then stick it in the oven to cook.

I have been craving red meat lately. Don't know what that's all about.

Posted by: All Hail Eris, Literate Savage at May 29, 2016 05:30 PM (jR7Wy)

12 your one stop shop for anything related to BBQ...IMHO, of course.

http://www.rbjb.com/rbjb/rbjbboard/

between the main page, and the search engine that goes back to the 90's, when the page first started, it's probably the best single source of Q advice on the web. lots of other recipes as well

Posted by: redc1c4 at May 29, 2016 05:30 PM (qeqxZ)

13 are you sure that's not a toast rack?

Posted by: musical jolly chimp at May 29, 2016 05:31 PM (WTSFk)

14 Nice thing about the Houston area is that I can use the smoker all-year-round since I have a covered patio. Last week's experiment was chicken quarters with a dry rub of:
Brown sugar
Salt
Cayenne
Cinnamon

smoked over red-bud wood. The red-bud is apparently related to mesquite, but unlike mesquite it doesn't overpower the chicken. In fact, it's pretty mild but pleasant so I'm sure I'll use it again.

My favorite is mulberry though and since I have a couple "volunteer" mulberry plants in places they can't be allowed to grow I have plenty of fresh wood that I just cut and use immediately.

Posted by: Polliwog the 'Ette at May 29, 2016 05:32 PM (GDulk)

15
That's the Shattuck Ave. store, where there were always long lines and large women swinging cleavers behind the counter.

She swung me all night long.

Posted by: Wally Cleaver at May 29, 2016 05:33 PM (k4M/B)

16 it might be a toast rack. maybe.

Posted by: musical jolly chimp at May 29, 2016 05:33 PM (WTSFk)

17 I had an excellent Pad Thai with my wife, daughter, and Dad this afternoon. Food isn't about calories, it's about connections. Unless you're naked and afraid. Then it's about calories.

Posted by: pep at May 29, 2016 05:33 PM (LAe3v)

18 But here is a brewery that is fighting back.Flying Dog Brewery's fight for the right to put silly and amusing labels on their beers seems silly, but....

My son was involved with some small brewers in Pennsylvania. He put together an event, the benefits of which went to a feminist cause. Everything should sail, right? Nope. The Pennsylvania liquor control board took offense at some of the beer names. So they forced a bunch of them to relabel their beers.

'Nanny State' beer, one of the replacement names, was actually approved.

Posted by: Lice Wags at May 29, 2016 05:33 PM (ZnIt3)

19
Looks different. I remember a cinder box place, with a rectangular opening, and a big big lady manning the fire. It looked like a thankless job. But if she got a cut of the profits, she was gold! Always long long lines for that place.

Posted by: Bruce With a Wang! at May 29, 2016 05:34 PM (iQIUe)

20 Yay! Escape from the foot thread. Thanks CBD. Now to read all the content.

Posted by: L, Elle at May 29, 2016 05:34 PM (6IPEM)

21 it looks like a toast rack.

Posted by: musical jolly chimp at May 29, 2016 05:34 PM (WTSFk)

22 Foot Thread > Food Thread.

Posted by: Quentin Tarantino at May 29, 2016 05:34 PM (BpifS)

23
Is that a birth control device?

Posted by: Cicero (@cicero) at May 29, 2016 05:21 PM (sl+zA)

I dunno. But US Army optometrists have supply closets FULL of them.

Posted by: IllTemperedCur at May 29, 2016 05:34 PM (LuZz8)

24

here's a standard rub that I like for pork:
3 tablespoons Brown Sugar

3 tablespoons Granulated Sugar
=================================

I'm trying to figure out this whole cooking thing. Why do you use two different kinds of sugar?

Posted by: grammie winger at May 29, 2016 05:35 PM (dFi94)

25 It's obviously a device for storing your 22.5 records.

Posted by: pep at May 29, 2016 05:35 PM (LAe3v)

26 toast racks are very popular in jolly olde england.

Posted by: musical jolly chimp at May 29, 2016 05:36 PM (WTSFk)

27 Posted by: pep at May 29, 2016 05:33 PM (LAe3v)

The connections are why I try to get recipes. They are reminders of people and places I probably will never see again (you'd have to pay me *a lot* to return to central Pennsylvania) who touched our family in positive ways.

Posted by: Polliwog the 'Ette at May 29, 2016 05:36 PM (GDulk)

28 ... for breakfast.

Posted by: musical jolly chimp at May 29, 2016 05:37 PM (WTSFk)

29 I just got a pig back from the butcher yesterday. I wasn't ready to harvest him but he made the decision for me by slipping the fence. I have a ham marinating and will like it full of green garlic cloves before I throw it in the grill all day tomorrow.

He was a full Berkshire so very dark red meat.

Posted by: Traye at May 29, 2016 05:37 PM (4U1Mg)

30 To sauce or not to sauce. I prefer dry, but I like em both. If I'm having people over I'll usually do a 50/50 split.

Posted by: Duke Lowell at May 29, 2016 05:37 PM (kTF2Z)

31 I'm trying to figure out this whole cooking thing. Why do you use two different kinds of sugar?

Posted by: grammie winger
---------------
Quite simply, flavor.
Brown sugar has molasses in it.
(I love it, so always use dark brown sugar)

Posted by: Chi at May 29, 2016 05:38 PM (naCIf)

32 Posted by: grammie winger at May 29, 2016 05:35 PM (dFi94)

They taste different Grammie because the brown sugar still has molasses in it (or it was added back in in some brands).

Posted by: Polliwog the 'Ette at May 29, 2016 05:38 PM (GDulk)

33
Didnt see the blurb that the place went out of business. Lord knows how. You had to wait at least a hour or more due to the lines. Cant believe they went belly up.

Posted by: Bruce With a Wang! at May 29, 2016 05:38 PM (iQIUe)

34 I wasn't ready to harvest him but he made the decision for me by slipping the fence.

Damn, you're strict.

Posted by: pep at May 29, 2016 05:38 PM (LAe3v)

35 Been using the roasting rack (inverted) for ribs for quite a few years. One last item to store is always a good thing.

Posted by: olddog in mo at May 29, 2016 05:38 PM (Dhht7)

36 Chi beat me to it. At least I typed faster this time.

Posted by: Polliwog the 'Ette at May 29, 2016 05:39 PM (GDulk)

37 Chi - so why would use plain sugar at all? Why not just make it all brown sugar?

Sorry - I probably sound either dumb or argumentative. Believe me when I say it is sheer dumbness.

Posted by: grammie winger at May 29, 2016 05:39 PM (dFi94)

38 Anyone who doesn't like BBQ is a communist or even worse a democrat.

Give me Beef ribs, Pork ribs, pulled chicken, pulled pork, brisket it's all good. With slaw, fries, greens, mac'n'cheese, beer and lots of sauce.

Best way to cook a hot dog? Fry it in butter in a skillet. As that fat ass chick what's her name says "Delish!"

Posted by: Hairyback Guy at May 29, 2016 05:40 PM (ej1L0)

39 One "less" item to store. Not "last"

Posted by: olddog in mo at May 29, 2016 05:40 PM (Dhht7)

40 I thought that was a taco holder, lol.

Speaking of government regulation of alcohol, I just read that the PA liquor control board is now going to allow the sale of six packs of beer in gas stations. Nine of them. In the entire state. Wow, what...progress.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod at May 29, 2016 05:40 PM (+eR2D)

41 Its a bike rack for very small people with little bikes.

Posted by: Cicero (@cicero) at May 29, 2016 05:42 PM (sl+zA)

42 Posted by: grammie winger at May 29, 2016 05:39 PM (dFi94)

Cost? I always *do* just use brown sugar since it never occurred to me to mix them.

Posted by: Polliwog the 'Ette at May 29, 2016 05:43 PM (GDulk)

43 >> Is that a birth control device?

No, but the link above it is.

Posted by: JEM at May 29, 2016 05:44 PM (o+SC1)

44 Chi - so why would use plain sugar at all? Why not just make it all brown sugar?

#BrownSugarMatters

Posted by: Cicero (@cicero) at May 29, 2016 05:44 PM (sl+zA)

45 I wasn't ready to harvest him but he made the decision for me by slipping the fence.

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

You have a very strict attendance policy.

Posted by: Duke Lowell at May 29, 2016 05:44 PM (kTF2Z)

46 I honestly don't know, grammie.
When I make a rub, I only use brown sugar.
Hopefully, CBD has an intelligent answer.

Posted by: Chi at May 29, 2016 05:44 PM (naCIf)

47 Is that a birth control device?

No, but the link above it is.

If that's a recent picture, Helen Thomas has gotten a lot better looking since she died.

Posted by: Cicero (@cicero) at May 29, 2016 05:45 PM (sl+zA)

48 Dammit, Pep!

Posted by: Duke Lowell at May 29, 2016 05:45 PM (kTF2Z)

49 I always *do* just use brown sugar since it never occurred to me to mix them.

Posted by: Polliwog the 'Ette at May 29, 2016 05:43 PM (GDulk)
==============================================

Thanks Polliwog. I'm trying to gather some recipes, and trying them out so our suppers are not limited to cheese, grapes, tomatoes, and PB'nJ. That's fine with me, but I suspect men want actual meals.

Posted by: grammie winger at May 29, 2016 05:46 PM (dFi94)

50 different sugars have different flavors AND cooking characteristics...

so a mix of them will come out different than if you just used one or the other.

there are different types of brown sugar as well, so a light one will result in a different taste than a darker one.

Posted by: redc1c4 at May 29, 2016 05:47 PM (qeqxZ)

51 Doesn't it get expensive to eat like that everyday?

Posted by: grammie winger at May 29, 2016 05:48 PM (dFi94)

52 40
I thought that was a taco holder, lol.

Speaking of government
regulation of alcohol, I just read that the PA liquor control board is
now going to allow the sale of six packs of beer in gas stations. Nine
of them. In the entire state. Wow, what...progress.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod at May 29, 2016 05:40 PM (+eR2D)

i thought it was a pot lid holder......which is what i use my roasting rack for when i'm not making a roast....so usually my roasting rack is my pot lid holder.....

Posted by: phoenixgirl at May 29, 2016 05:48 PM (0O7c5)

53 Was it here on the food thread that I read about how to improve your standard brand-new Lodge cast-iron by sanding the cooking surface with increasingly finer degrees of sandpaper? Until the bottom is as smooth - smoother than glass?
From what the linked story hinted - that is just what this guy is doing.

Posted by: Sgt. Mom at May 29, 2016 05:49 PM (xnmPy)

54 Grammie, do you and your betrothed like shrimp?

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod at May 29, 2016 05:49 PM (+eR2D)

55 Polliwog, I've never heard of using redbud wood, and only recently heard about using mulberry. Sounds yummy.

Hotdogs happen to be on menu tonight, along with corn on the cob and some stuffed mushrooms I bought, so the hot dog discussion is timely

Posted by: stace at May 29, 2016 05:50 PM (ozZau)

56 Posted by: redc1c4 at May 29, 2016 05:47 PM (qeqxZ)

True, but doesn't that matter a lot more for baking than something like a rub? If a person had a perfect sense of taste I'm sure they could tell the difference, but how many people like that are there?

Posted by: Polliwog the 'Ette at May 29, 2016 05:50 PM (GDulk)

57 I've got pecan pie warming in the oven and Blue Bell Home Made Vanilla in the freezer.

There's always room for dessert!

Posted by: ALH at May 29, 2016 05:51 PM (Z56vq)

58 Yes we do, Danger Girl. Most everything here is frozen stuff though, as Wisconsin's shrimp industry is on the ropes. When I lived on Long Island, seafood tasted like seafood. Kind of not so much, here.

Posted by: grammie winger at May 29, 2016 05:51 PM (dFi94)

59 but it just occurred to me that I could have been using my roasting rack (turned upside down) for exactly the same thing. So now I feel stupid...or even stupider than normal.

oh, good idea, especially if you have an old one

Posted by: artisanal 'ette at May 29, 2016 05:52 PM (qCMvj)

60 Starting to get light rain here in MD.

Hunker down! *pours wine*

Posted by: All Hail Eris, Literate Savage at May 29, 2016 05:53 PM (jR7Wy)

61 I'm making this for our house guests tomorrow night (stole it from the Bon Appetit I keep receiving that I don't subscribe to):

Gambas Al Ajillo (Garlic Shrimp)

1/4 c. olive oil
20 cloves of garlic
20 large shrimp, peeled, deveined
1 chile de arbol, crumbled
2 tsp. brandy
Kosher salt
Finely chopped parsley (for serving)

Heat oil in a large skillet over medium-high until hot but not smoking. Add garlic and cook, stirring constantly to prevent burning, until golden.

Add shrimp and chile de arbol to skillet and cook, tossing constantly, until shrimp and cooked through, about 2 minutes. Add brandy and cook, continuing to toss constantly, 1 minute. Season with salt.

Divide shrimp among 4 plates and scatter parsley over top.

I'm going to serve this with a nice salad and some good bread.

Posted by: Jane D'oh at May 29, 2016 05:54 PM (1ZOkK)

62 I bought my Lodge cast iron griddle from WallyWorld.

Got some 80, 150, and 220 drywall sanding mesh from hardware store.

20 minutes with a random orbital sander and ... voila. Smooth as Mom's 50 year old Griswold.

Seasoned it by three rounds of baking in a 500 F. oven after coating with a fine wipe of lard.

It's now, black, smooth, non-stick, and perfect.

You're welcome.

Posted by: retropox at May 29, 2016 05:54 PM (04hbp)

63 Posted by: stace at May 29, 2016 05:50 PM (ozZau)

I like to use the wood that grows on our property as much as possible, so that's why I try unusual woods. Our redbud doesn't really like the Texas summers (the one we had in Missouri was much happier) and looks pretty sad about six months out of the year, but I keep it around because the flowers and young seedpods are edible and the wood makes interestingly shaped items.

Posted by: Polliwog the 'Ette at May 29, 2016 05:54 PM (GDulk)

64 Veganism is for faygelehs.

Posted by: Insomniac at May 29, 2016 05:54 PM (0mRoj)

65 It's teriyaki weekend here. Marinaded salmon in teriyaki and brown sugar. It's going on grill shortly.

Trying a new marinade for chicken wings and thighs I'm smoking tomorrow. It's a blend of teriyaki, dry sherry, brown sugar, dry mustard, red pepper flakes, ginger, garlic and oil. Crossing my fingers.

Posted by: olddog in mo at May 29, 2016 05:54 PM (Dhht7)

66 20 cloves of garlic? Umm, wow.

Posted by: grammie winger at May 29, 2016 05:55 PM (dFi94)

67 Grammie, I didn't know Wisconsin even had a shrimp industry.

Those would be some big, burly, beer-fed shrimps, is my guess.

Posted by: All Hail Eris, Literate Savage at May 29, 2016 05:55 PM (jR7Wy)

68 My garden is fenced to keep out chickens, not keep out pigs. They never go out of the electric because I keep it ground free and it's hot. He decided he didn't care, eventually others would have followed and then a lot of money would be down the drain in the garden. Put him right in the trailer, not even back in the fence and 6 am the next day he was on his way.

If you are tasty, follow the rules.

Posted by: Traye at May 29, 2016 05:56 PM (4U1Mg)

69
Sailor Dog!

http://goo.gl/U6pQrb

Looks pretty cool though I hope she isnt going to eat the fish head. Yuck.

Posted by: Bruce With a Wang! at May 29, 2016 05:56 PM (iQIUe)

70 20. Cloves. Yummm.

Our friends love garlic as much as we do. I often roast whole heads on the Weber, in aluminum cups with olive oil, fresh thyme, salt and pepper.

Delish with good bread.

Posted by: Jane D'oh at May 29, 2016 05:57 PM (1ZOkK)

71 It's old, it's a LP record rack, but no one uses them anymore.

Posted by: Skip at May 29, 2016 05:57 PM (3wHFl)

72
Yes we do, Danger Girl. Most everything here is frozen stuff though, as
Wisconsin's shrimp industry is on the ropes. When I lived on Long
Island, seafood tasted like seafood. Kind of not so much, here.

Posted by: grammie winger at May 29, 2016 05:51 PM (dFi94)

Here's an easy and filling meal.

Take one box of chicken flavor rice-a-roni. Cook according to package directions, using the minimum simmer time (I think it's 12 or 15 minutes?). Then, add a handful of thawed, peeled raw shrimp and any frozen veggies you like (I'll usually do peas, carrots and broccoli). Put the lid back on and continue to cook, stirring occasionally, until the shrimp is pink. Eat.

You can also use the already cooked shrimp, but you would throw them in at the very end, just to warm them through.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod at May 29, 2016 05:57 PM (+eR2D)

73 Grammie, I didn't know Wisconsin even had a shrimp industry.

Those would be some big, burly, beer-fed shrimps, is my guess.

Posted by: All Hail Eris, Literate Savage at May 29, 2016 05:55 PM (jR7Wy)=================================================

The shrimp here bear a striking resemblance to bratwurst.

Posted by: grammie winger at May 29, 2016 05:57 PM (dFi94)

74 and furthermore:

it's the silicon carbide drywall sanding screen.

Garnet sandpaper doesn't work; coarse silicon carbide emory paper wears out in a trice.

The drywall screen doesn't load up with cast iron grindings.

Posted by: retropox at May 29, 2016 05:58 PM (04hbp)

75 Gambas Al Ajillo (Garlic Shrimp)

1/4 c. olive oil
20 cloves of garlic

Shouldn't it be "Garlic, With A Couple of Shrimp"?

Posted by: Cicero (@cicero) at May 29, 2016 05:58 PM (sl+zA)

76 Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod at May 29, 2016 05:57 PM (+eR2D)
==============================

Thanks DG! I know how to make Rice-a-Roni --- Yay me!

Ok so I just add crap to it. I can do that.

Posted by: grammie winger at May 29, 2016 05:59 PM (dFi94)

77 Every shrimp gets its own clove of garlic!

Posted by: Jane D'oh at May 29, 2016 06:00 PM (1ZOkK)

78 Great. Here comes another band of heavy rain.

Posted by: Jane D'oh at May 29, 2016 06:01 PM (1ZOkK)

79 Grammie: i mentioned this last week, but late, so you might have missed it.

find an older copy of "The Joy of Cooking" either on line or in a used book store...not only does it have lots of good recipes, but they also have sections that describe various techniques and terms.

it's a great starting place for your own cookbook collection.

i also like the school/church/charity cookbooks, as they are usually full of fun, easy, ideas

Posted by: redc1c4 at May 29, 2016 06:01 PM (qeqxZ)

80 Yep grammie, just add crap to the rice-a-roni and you have a one pot meal.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod at May 29, 2016 06:02 PM (+eR2D)

81 I don't know how to cook, so can I just talk about my favorite racks?

Thank you.

Posted by: Blano at May 29, 2016 06:03 PM (w5jNu)

82 If you are one of those people,

*raises hand*

When temps dip down in the negative numbers, and there's dunno how many of feet of snow on the deck, and you have a gas hook up to the house...

nope

we shut the gas line off in the winter (we have a tankless grill)

plus, rusty grill if we did that

Posted by: artisanal 'ette at May 29, 2016 06:03 PM (qCMvj)

83 Yep grammie, just add crap to the rice-a-roni and you have a one pot meal.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod at May 29, 2016 06:02 PM (+eR2D)

This is true.

Posted by: Polliwog the 'Ette at May 29, 2016 06:04 PM (GDulk)

84 Posted by: redc1c4 at May 29, 2016 06:01 PM (qeqxZ)
=======================================

I actually have that cookbook! Someone gave it to me way back in the 70's. I have three, count them 3, pages bookmarked. They are stained and brown, because they are the only three recipes I have ever used from there. Now that you mention it, I do remember that they have a lot of step-by-step techniques and know-how. That's a great suggestion. I even know where it is. Thanks!

Posted by: grammie winger at May 29, 2016 06:05 PM (dFi94)

85 Oh Jane you beautiful thing you. Thanks for the idea. I'm going to roast some cloves in olive oil along side the ham then put that with a balsamic glaze to dip bread.

Posted by: Traye at May 29, 2016 06:05 PM (4U1Mg)

86 Every shrimp gets its own clove of garlic!

That was Adlai Stevens' campaign slogan, wasn't it?

Posted by: Cicero (@cicero) at May 29, 2016 06:05 PM (sl+zA)

87 Or Stevenson. Or whatever.

Posted by: Cicero (@cicero) at May 29, 2016 06:05 PM (sl+zA)

88 But here is a brewery that is fighting back. Flying Dog Brewery's

didnt work for me

Posted by: artisanal 'ette at May 29, 2016 06:05 PM (qCMvj)

89 If you're tasty follow the rules.

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

Dying over here! Shared with the Duchess and she got a nice chuckle too.

Posted by: Duke Lowell at May 29, 2016 06:05 PM (kTF2Z)

90 Maybe that's a typo on the recipe, Jane, and it should be 2 cloves of garlic. That sounds like an insane amount of garlic. Someone told me if you eat that quantity of garlic, it starts to
seep through your pores and you will smell like garlic for a week.

Posted by: L, Elle at May 29, 2016 06:07 PM (6IPEM)

91 Here is old reliable Garden & Gun with Making a New Old-Fashioned Skillet. It's a mildly interesting article, and it's a growing industry, which is good for people who enjoy tools that will last essentially forever.

pretty cool

Posted by: artisanal 'ette at May 29, 2016 06:07 PM (qCMvj)

92 If you're tasty follow the rules.

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

Much to my chagrin, Bo is a well trained dog.

Posted by: Barak O at May 29, 2016 06:07 PM (kTF2Z)

93 85
Oh Jane you beautiful thing you. Thanks for the idea. I'm going to
roast some cloves in olive oil along side the ham then put that with a
balsamic glaze to dip bread.

Posted by: Traye at May 29, 2016 06:05 PM (4U1Mg)

*blushes* I first prepared garlic that way for these same friends who are coming tomorrow, thirty years ago when I was a newlywed.

We roasted lobster tails on the grill, boiled the claws, and had fresh grilled corn and the roasted garlic.

We still all talk about that meal.

Posted by: Jane D'oh at May 29, 2016 06:07 PM (1ZOkK)

94 when i go, whoever has to take care of my stuff is going to wonder about the size of both my cookbook AND firearms collections...

(and the LP collection as well)

Posted by: redc1c4 at May 29, 2016 06:09 PM (qeqxZ)

95

nice salad

which couscous do you use?
the french or the big pearly ones?

it's funny, I always have the french kind in the house, for no reason, but I do like it

Posted by: artisanal 'ette at May 29, 2016 06:10 PM (qCMvj)

96 (and the LP collection as well)

Posted by: redc1c4 at May 29, 2016 06:09 PM (qeqxZ)
=========================================

You got vinyl? I love vinyl.

Posted by: grammie winger at May 29, 2016 06:11 PM (dFi94)

97

remember the kiss the ladle no drip tip

I was wondering if people tap their eggs on the side of the dish/bowl versus the counter?

I do the counter, no shell pieces, always works for me.

Posted by: artisanal 'ette at May 29, 2016 06:12 PM (qCMvj)

98 Posted by: artisanal 'ette at May 29, 2016 06:10 PM (qCMvj)

Is the French the same as Moroccan? I've seen the big variety labeled "Israeli" but never seen any labeled "French"

Posted by: Polliwog the 'Ette at May 29, 2016 06:12 PM (GDulk)

99 You got vinyl? I love vinyl.
---
only about 8 feet or so of it...

Resident Evil has an old RCA Victor gramophone, with a bunch of disks for it as well

Posted by: redc1c4 at May 29, 2016 06:13 PM (qeqxZ)

100

I tried something new this week. Froze my leftover buttermilk. I always have some, and I don't typically drink it (like my dad does), so read you can freeze them in ice cube trays (in 1T or so increments) and then freeze the cubes in a freezer bag for later use. I did do this, so we'll see how it works out when I need them. I never have it in the house because it spoils too quickly.

Posted by: artisanal 'ette at May 29, 2016 06:14 PM (qCMvj)

101 While we're on garlic. Last year at the farmer's market someone asked me about green garlic (I grow and sell garlic), basically it's a head that didn't fully form. I told her "oh yeah, I get those, I feed em to the pigs and chickens." She edumacated me to my mistake and I'm glad.

Think green onions but with garlic. You can only get it when it's garlic pulling time. I've put it in something for every dinner since last weekend.

Posted by: Traye at May 29, 2016 06:14 PM (4U1Mg)

102 We're having grilled ribeyes and corn on the cob. I made a compound butter with a bunch of fresh herbs and garlic. When the steaks come off the grill, they're getting a nice big slice on top.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod at May 29, 2016 06:14 PM (+eR2D)

103 A one to one ratio of garlic cloves to shrimp sounds like someone is going to wake up in the middle of the night with their tongue stuck to the roof of their mouth.

I love garlic, but that's probably slightly insane.

Posted by: Lice Wags at May 29, 2016 06:16 PM (ZnIt3)

104 Best method for cooking a hot dog?

http://preview.tinyurl.com/z87w83n

Topping ideas:

http://preview.tinyurl.com/hjgxzq3
Posted by: Lizzy at May 29, 2016 05:27 PM (NOIQH)

I will have to try this. I definitely cannot go without the grilled charring. I like them blistered almost.

My husband was talking to someone recently who I think worked in a hot dog plant. He said ever since, he hasn't eaten hot dogs, but he told hubby that if you have to eat them, eat the beef ones. He said they weren't as gross. hehe, I didn't need to hear that.

Posted by: artisanal 'ette at May 29, 2016 06:17 PM (qCMvj)

105 About the kinds of sugar:

The way i've understood it is brown sugar as noted above still has the molasses in it, or it's added to it. Molasses tends to hold in moisture. So if you bake cookies with molasses, they tend to be chewy.

Whereas the white sugar won't hold as much moisture, supposedly makes things crunchier.

In BBQ the white sugar is supposedly there to get a crisper bark on the outside. The brown is there for flavor.

Posted by: weft cut-loop at May 29, 2016 06:17 PM (p2X2f)

106 Posted by: L, Elle at May 29, 2016 06:07 PM (6IPEM)

Yep. Our Korean golfer friends reek at times.

Posted by: Golfman at May 29, 2016 06:18 PM (48QDY)

107 103
A one to one ratio of garlic cloves to shrimp sounds like someone is
going to wake up in the middle of the night with their tongue stuck to
the roof of their mouth.

I love garlic, but that's probably slightly insane.

Posted by: Lice Wags at May 29, 2016 06:16 PM (ZnIt3)

The recipe is from the restaurant Jaleo at the Cosmopolitan in Vegas.

I also have a terrific shrimp recipe from an old cookbook by Patricia Wells, "Trattoria." The shrimp are simmered in olive oil with red paper flakes, garlic, and fresh thyme. Then seasoned with coarse sea salt. My husband loves that dish.

Posted by: Jane D'oh at May 29, 2016 06:19 PM (1ZOkK)

108

Roasted a chicken today, indoors!
And made a simple cucumber salad.

Easy. Fast.

Posted by: artisanal 'ette at May 29, 2016 06:20 PM (qCMvj)

109 I have ribs in the oven right now. Last time I made them (the first) I cooked them about 4 hours at 275.

They were incredible.

Posted by: King Louis XVI at May 29, 2016 06:21 PM (v9gSJ)

110 >>My husband was talking to someone recently who I think worked in a hot
dog plant. He said ever since, he hasn't eaten hot dogs, but he told
hubby that if you have to eat them, eat the beef ones.

Yep, we buy the kosher ones (forget the brand).

Posted by: Lizzy at May 29, 2016 06:21 PM (NOIQH)

111 Think green onions but with garlic. You can only get
it when it's garlic pulling time. I've put it in something for every
dinner since last weekend.
Posted by: Traye at May 29, 2016 06:14 PM (4U1Mg)

Traye, last year I didn't try to dig my garlic until it was far to late and wet, so I left it in the ground. It popped up this spring in heavy clumps, so I started pulling it and using it like green onions - like ramps, I've told people most of whom had no idea of what I was talking about.

They are starting to get too tough to use that way, which is normal as they start to form cloves, so the other way is to bundle up a bunch and use as a "garni" when stewing something. Just remove it before serving or trying to liquify it with a blender.

Posted by: Kindltot at May 29, 2016 06:21 PM (ry34m)

112 >>>> My husband was talking to someone recently who I think worked in a hot dog plant. He said ever since, he hasn't eaten hot dogs, but he told hubby that if you have to eat them, eat the beef ones. He said they weren't as gross. hehe, I didn't need to hear that.
Posted by: artisanal 'ette at May 29, 2016
-------
Raising chickens almost made me hate eggs which I love. I stopped eating the eggs from my hens as a solution. Beck's Prime has one of the best hot dogs. They're beef, fat and not long, almost sausage like, and butterflied and grilled. I haven't been able to find that kind in stores so I settle for the Nathan's or Hebrew National brands.

Posted by: L, Elle at May 29, 2016 06:23 PM (6IPEM)

113 80. I'd want to add some garlic and either black or red pepper when doing add ins. I think garlic improved the taste of most things, even when its just garlic salt or garlic powder although fresh diced garlic is better.

Posted by: PaleRider at May 29, 2016 06:23 PM (wYRTH)

114
My husband was talking to someone recently who I think worked in a hot dog plant. He said ever since, he hasn't eaten hot dogs

My roommate in college worked a summer job at a meat packing place. He told me he would never eat hot dogs again. He asked me "do you want to know what's in them?" I replied "No."

Posted by: Bertram Cabot Jr. at May 29, 2016 06:23 PM (k4M/B)

115 Well, the rain finally stopped (for now) so I decided to go ahead and fire up the grill. I'm going to try smoking a small whole chicken (4 1/2 lbs?).

With some attention, I can keep the smoker just under 200 degrees.
I figure about 3 hours? Sound about right?

Posted by: Chi at May 29, 2016 06:24 PM (naCIf)

116 >>The recipe is from the restaurant Jaleo at the Cosmopolitan in Vegas.

Oh, we used to go to the Jaleo in DC - yummy tapas!

Posted by: Lizzy at May 29, 2016 06:24 PM (NOIQH)

117 I always *do* just use brown sugar since it never occurred to me to mix them.

Posted by: Polliwog the 'Ette at May 29, 2016 05:43 PM (GDulk)

ye ole Tollhouse Chocolate Chip cookie dough has both as I recall.

I made some Chocolate Chip cookies this week. I used Pecans, and a mixture of dark chocolate, semi-sweet, and I chunked up a Lindt White Chocolate bar. Oh man. This is my new GoTo recipe for chocochip cookies. I froze two batches.

Posted by: artisanal 'ette at May 29, 2016 06:25 PM (qCMvj)

118 And of course, it just started raining. That will make for fun grilling.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod at May 29, 2016 06:26 PM (+eR2D)

119 116
>>The recipe is from the restaurant Jaleo at the Cosmopolitan in Vegas.

Oh, we used to go to the Jaleo in DC - yummy tapas!

Posted by: Lizzy at May 29, 2016 06:24 PM (NOIQH)

Well, make the shrimp recipe! The review in Bon Appetit was a "rave" one.

Posted by: Jane D'oh at May 29, 2016 06:27 PM (1ZOkK)

120 I'm going to serve this with a nice salad and some good bread.
Posted by: Jane D'oh at May 29, 2016 05:54 PM (1ZOkK)

sounds delicious

Posted by: artisanal 'ette at May 29, 2016 06:28 PM (qCMvj)

121 Alton Brown did a whole episode on different tweaks to the basic chocolate chip cookie recipe. Was interesting to see what a difference your choice in sugar, the temp of your butter and adding milk could do.

My sister swears by her tweaks: two kinds of chips, a big spoonful of molasses mixed in, and a 'well-cured' cookie pan (ugly old brown ones).

Posted by: Lizzy at May 29, 2016 06:29 PM (NOIQH)

122 Dang it kindlot, I left a little bit that didn't do well in the ground, figured I'd use it as green garlic until I couldn't anymore. Now I'm going to leave it like you did just to see what happens. Did yours flower?

Posted by: Traye at May 29, 2016 06:29 PM (4U1Mg)

123 Posted by: artisanal 'ette at May 29, 2016 06:25 PM (qCMvj)

Ah, I guess I wasn't precise enough. It never occurred to me to mix white and brown sugar in a dry rub which is something I never measure and don't have an actual recipe for. In baking I try fairly hard to follow the recipe but then don't necessarily remember what it was since it's written down.

Posted by: Polliwog the 'Ette at May 29, 2016 06:29 PM (GDulk)

124 Posted by: artisanal 'ette at May 29, 2016 06:25 PM (qCMvj)

And now having read the entire comment, dark(er) chocolate is definitely the way to go. I never go lighter than semi-sweet and your mix sounds absolutely amazing.

Posted by: Polliwog the 'Ette at May 29, 2016 06:31 PM (GDulk)

125 I have a Tuscan rib recipe I've been threatening to post here for a while, that will rock your world. But I'm too tired to look for it tonight.

Baby back ribs, marinated overnight with ingredients I can't remember, but juniper berries, fennel, and garlic are involved.

The next day, the ribs are rinsed, dried off, and roasted slowly in a low oven for a couple of hours, and finished on a hot grill, until they're crispy.

Then they're dunked in an olive oil, lemon juice, garlic, (and don't squeal like SJW's) minced anchovies.

Not a tomato to be found.

I've been making large quantities and taking them to a big July 4th party every year, and they are devoured. People swear they're the best ribs they've ever tasted. I've only given the recipe to one friend.

Posted by: Jane D'oh at May 29, 2016 06:32 PM (1ZOkK)

126 Talking about garlic reminds me... I love salad and croutons. But the croutons they sell are sure to crack a molar. So I developed five minute croutons. Two slices of toast in toaster. Butter and two minced garlic cloves in fry pan. Toast pops -- cut into crouton size squares. Once garlic butter mix has hit maximum heat, add toast squares. Mix together then toss on top of salad then throw in refrigerator.

Nice slightly crunchy croutons without a trip to the dentist. Plus garlic butter flavor, to die for.

Posted by: Lice Wags at May 29, 2016 06:33 PM (ZnIt3)

127 I smoked a brisket today. It was on the small side so it finished in ~6 hours. It's wrapped in foil and resting in the oven @200-deg as we speak. And though it just seems wrong, at my wife's insistence, I'll serve it with acorn squash.

I made sous vide steak yesterday.

Fish (trout) tomorrow if all goes to plan. And if I can find a few hours, I'll smoke another batch of bacon.

Posted by: Bacon Jeff at May 29, 2016 06:34 PM (VSenK)

128 Posted by: Jane D'oh at May 29, 2016 06:32 PM (1ZOkK)

Wow. I'd love to try those. where do you get the juniper berries (or can I just raid my in-law's tree)?

Posted by: Polliwog the 'Ette at May 29, 2016 06:34 PM (GDulk)

129 Trays,
1. I hate you
2. Where do you live

Posted by: lindafell de spair at May 29, 2016 06:35 PM (xVgrA)

130 3. Autocorrect sux

That's Traye not trays

Posted by: lindafell de spair at May 29, 2016 06:36 PM (xVgrA)

131 Is the French the same as Moroccan? I've seen the big variety labeled "Israeli" but never seen any labeled "French"
Posted by: Polliwog the 'Ette at May 29, 2016 06:12 PM (GDulk)

You might be right. The very fine kind. Not the pearl ones.

Posted by: artisanal 'ette at May 29, 2016 06:36 PM (qCMvj)

132 I have a marinaded hunk of pork thawing in the fridge for tomorrow. Thinking of using the last of my purchased Jack Daniel's whiskey barrel chips with it. I need to remember to start them soaking tonight.

Posted by: Polliwog the 'Ette at May 29, 2016 06:37 PM (GDulk)

133 Posted by: artisanal 'ette at May 29, 2016 06:36 PM (qCMvj)

Yes, the little cous-cous. Now I know a new term for it, cool.

Posted by: Polliwog the 'Ette at May 29, 2016 06:38 PM (GDulk)

134 Re: saffron in couscous salad. With everything else you've got going on in there, I imagine you wouldn't be able to taste it.
At that point the only thing it's good for is adding a nice gold color.

For the Memorial Day barbecue we're doing pork satay with peanut sauce, and coconut rice. Gives you weird dreams afterwards, but boy is it good.

Posted by: Annalucia at May 29, 2016 06:39 PM (a5bF3)

135 78 Great. Here comes another band of heavy rain.

Posted by: Jane D'oh at May 29, 2016 06:01 PM (1ZOkK)

We were in your area this past week. Stayed at the Admiral's Inn on Tybee and visited a couple of antique stores in Savannah. Came back home on Friday, ahead of the Memorial Day traffic and the storm.

Posted by: ALH at May 29, 2016 06:39 PM (Z56vq)

136 Raising chickens almost made me hate eggs which I love. I stopped eating the eggs from my hens as a solution. Beck's Prime has one of the best hot dogs. They're beef, fat and not long, almost sausage like, and butterflied and grilled. I haven't been able to find that kind in stores so I settle for the Nathan's or Hebrew National brands.
Posted by: L, Elle at May 29, 2016 06:23 PM (6IPEM)

I could never stop eating eggs. I could eat them every day.

Posted by: artisanal 'ette at May 29, 2016 06:42 PM (qCMvj)

137 125 I have a Tuscan rib recipe I've been threatening to post here for a while, that will rock your world. But I'm too tired to look for it tonight.

Baby back ribs, marinated overnight with ingredients I can't remember, but juniper berries, fennel, and garlic are involved.

The next day, the ribs are rinsed, dried off, and roasted slowly in a low oven for a couple of hours, and finished on a hot grill, until they're crispy.

Then they're dunked in an olive oil, lemon juice, garlic, (and don't squeal like SJW's) minced anchovies.

Not a tomato to be found.

I've been making large quantities and taking them to a big July 4th party every year, and they are devoured. People swear they're the best ribs they've ever tasted. I've only given the recipe to one friend.

Holy crap! That sounds divine. I am swooning just thinking about it! I have a cousin and her husband who are caterers for "upper end" weddings, etc. They come to dinner at my house fairly often, and it is always a nightmare for me to try to serve them something delicious that they can't/won't prepare themselves. If you are ever feeling generous, this 'ette would love to try your recipe.

Posted by: TX ette, resigned to accept the fresh hell at May 29, 2016 06:43 PM (5Z2AH)

138 Posted by: Annalucia at May 29, 2016 06:39 PM (a5bF3)

At the expense of saffron it would make a lot more sense to use turmeric if providing a yellow color is the only goal.

Posted by: Polliwog the 'Ette at May 29, 2016 06:43 PM (GDulk)

139 128
Posted by: Jane D'oh at May 29, 2016 06:32 PM (1ZOkK)

Wow. I'd love to try those. where do you get the juniper berries (or can I just raid my in-law's tree)?

Posted by: Polliwog the 'Ette at May 29, 2016 06:34 PM (GDulk)

Fresh Market sells them, and Whole Foods, too.

I will seriously post the entire recipe, hopefully in next Sunday's food thread.

Posted by: Jane D'oh at May 29, 2016 06:43 PM (1ZOkK)

140 heyjackass is holding at 5 homicides but the wounded is up to 43. I've also noticed that their Deadliest Hoods Map has incorporated a new color to represent the # of shootings. They now have orange, red, and black. And my old neighborhood is one of the black ones. It was a nice place when I was growing up. Now it is some gangland hell.

Posted by: Bruce With a Wang! at May 29, 2016 06:44 PM (iQIUe)

141 My sister swears by her tweaks: two kinds of chips, a big spoonful of molasses mixed in, and a 'well-cured' cookie pan (ugly old brown ones).
Posted by: Lizzy at May 29, 2016 06:29 PM (NOIQH)

I agree with the molasses. I almost always put some in, I just pour it without measuring it.

Posted by: artisanal 'ette at May 29, 2016 06:44 PM (qCMvj)

142 Well, we're having a simple dinner tonight, since friends are arriving tomorrow.

A couple of fried pork chops, Carolina Gold rice (the only rice grown in America) and baked till crispy, Brussels sprouts (which my husband used to hate and now loves).

Posted by: Jane D'oh at May 29, 2016 06:48 PM (1ZOkK)

143 Yes, the little cous-cous. Now I know a new term for it, cool.
Posted by: Polliwog the 'Ette at May 29, 2016 06:38 PM (GDulk)

oh, don't quote me on this! I just have always called them that. I think the French speaking countries (or areas, like Morocco or other African nations) use the finer grains (semolina/couscous).

Posted by: artisanal 'ette at May 29, 2016 06:49 PM (qCMvj)

144 I will seriously post the entire recipe, hopefully in next Sunday's food thread.

Posted by: Jane D'oh at May 29, 2016 06:43 PM (1ZOkK)

send it to CBD so it doesn't get buried in the comments

Posted by: artisanal 'ette at May 29, 2016 06:51 PM (qCMvj)

145 Posted by: artisanal 'ette at May 29, 2016 06:49 PM (qCMvj)

I was wondering if the connection was the French-African colonies.

Posted by: Polliwog the 'Ette at May 29, 2016 06:51 PM (GDulk)

146 Oh, dear - a couple of food threads ago, I promised to post a homemade recipe for ketchup and mustard.
Forgive me, for I have been guilty of forgetfulness ... next week's thread, I promise. The ketchup is really good, though - but you have to use canned chopped tomatoes. They cook down to a good consistency. Using crushed tomatoes makes it necessary to hover over the cooking kettle, so that it won't get all scorched on the bottom...
Katie Berry - she was Venomous Kate back in the early days of Big Blogging. She has a couple of cookbooks out, and a nice website.

Posted by: Sgt. Mom at May 29, 2016 06:55 PM (xnmPy)

147

Don't forget the ice cream this weekend!

Have fun y'all.

If you're in the Charleston area, and want the best bbq in the area, hit the Swig & Swine.

http://www.swigandswinebbq.com/#_=_

tripadvisor
http://bit.ly/1Z7iSKn

heavenly bbq
and sides
and sauces

Posted by: artisanal 'ette at May 29, 2016 06:57 PM (qCMvj)

148 I don't smoke or grill at almost anytime (Unless you count cooking meat under the broiler as "grilling" Don't have a grill -except a crummy one that can fit about three burgers on it at once.

(I tried to post inky dink putting an r in front of 'inky" instead of the word crummy, but it comes out with autocorrect as "kinky dink" which sounds......questionable.

Posted by: FenelonSpoke at May 29, 2016 06:57 PM (rmw+9)

149
(I tried to post inky dink putting an r in front of 'inky" instead of the word crummy, but it comes out with autocorrect as "kinky dink" which sounds......questionable.
Posted by: FenelonSpoke at May 29, 2016 06:57 PM (rmw+9)

Kinky Dinks? What happens when you put them into water?

Posted by: Aetius451AD at May 29, 2016 06:59 PM (3ZoRf)

150
Dont laugh but my best grilling experience was when I was a student and had a hibachi. I would just fire it up and make me a delicious cheeseburger. No fuss; no muss...

Posted by: Bruce With a Wang! at May 29, 2016 07:01 PM (iQIUe)

151 Kinky Dinks? What happens when you put them into water?
Posted by: Aetius451AD at May 29, 2016 06:59 PM (3ZoRf)

You don't want to know. ;^)

Posted by: FenelonSpoke at May 29, 2016 07:01 PM (rmw+9)

152 Best way to cook a hot dog?

Well, not best but pretty tasty.
At work twice I've done it took a hotdog, wrapped in aluminum foil put it in the cage of my spot light with wrapper slightly open towards the light. Rotate every few minutes and it will be just like the ones you get at a stand with the rotating ferris wheel.

Posted by: Skip at May 29, 2016 07:02 PM (3wHFl)

153 I have been using a sous vide cooker for my tri-tips. 4 hours at 132 degrees then just brown the outside for 5 minutes on the outside. Perfect medium rare edge to edge. They lose very little water this way and are super juicy and tender

Posted by: The Jackhole somewhere on Ventura Highway at May 29, 2016 07:03 PM (dULJN)

154 Anyone tried this lasagna recipe?

http://tinyurl.com/p3fe7ds

I'll have to admit, even with the good reviews I am always a little off put with a name that pretentious.

Posted by: Aetius451AD at May 29, 2016 07:04 PM (3ZoRf)

155 send it to CBD so it doesn't get buried in the comments

Posted by: artisanal 'ette at May 29, 2016 06:51 PM (qCMvj)

How does one go about that?

Posted by: Jane D'oh at May 29, 2016 07:08 PM (1ZOkK)

156 "Best way to cook a hot dog"

An electric cord with small nails attached to the wires. Insert a nail into each end of hot dog, plug cord into outlet, wait a few seconds, unplug, enjoy!

Disclaimer: not responsible for death, injury, or sterility.

Posted by: Bacon Jeff at May 29, 2016 07:12 PM (VSenK)

157 Jane, his email is nynjmeet at optimum dot net. Make sure to make your subject line Food thread recipe or something like that. I 'm sure he gets tons of mail from people for content suggestions for all the different threads he does.

Posted by: L, Elle at May 29, 2016 07:12 PM (6IPEM)

158 Old school, family owned hardware store in my Ohio hometown has hot dogs cooking in a coffee pot. Customer brought it in for repair & never picked it up. Three generations of service & frugality.

Posted by: Hell We Got That at May 29, 2016 07:13 PM (gwG9s)

159 Posted by: Aetius451AD at May 29, 2016 07:04 PM (3ZoRf)
---
If it isn't, I think you have a decent case for a lawsuit.

Posted by: All Hail Eris, Literate Savage at May 29, 2016 07:13 PM (jR7Wy)

160 157
Jane, his email is nynjmeet at optimum dot net. Make sure to make your
subject line Food thread recipe or something like that. I 'm sure he
gets tons of mail from people for content suggestions for all the
different threads he does.

Posted by: L, Elle at May 29, 2016 07:12 PM (6IPEM)

Thanks. If he doesn't get it, I'll try to just randomly post it here.

Posted by: Jane D'oh at May 29, 2016 07:15 PM (1ZOkK)

161
Food tastes best when:

cooked outside
over an open flame
you're really hungry

Posted by: Bruce With a Wang! at May 29, 2016 07:16 PM (iQIUe)

162 L,Elle,
You sure about that email? Isn't it MOmeet?
(I don't want to miss the recipe either!)

Posted by: Chi at May 29, 2016 07:19 PM (naCIf)

163 If you make the subject line "Tasteful Nudes" he'll be guaranteed to read it!

Posted by: psychology at May 29, 2016 07:26 PM (6BsQG)

164 Drink half can of beer.
Shove can up chicken butt.
Place can and chicken, with legs spread for support, on grill overhot coals.

Cover grill, drink moar beer.

Posted by: Ti at May 29, 2016 07:26 PM (QlyN5)

165 Posted by: Ti at May 29, 2016 07:26 PM (QlyN5)
---
That is the rapiest thing I've seen on the food thread, and that includes the spatchcocking video.

Posted by: All Hail Eris, Literate Savage at May 29, 2016 07:28 PM (jR7Wy)

166 "Dried currants" or "Zante Currants" are just little raisins. They are not real currants.

Makes sense that you would leave the tomatoes out of that couscous salad if it has dried currants in it.

Posted by: KT at May 29, 2016 07:28 PM (qahv/)

167 About to stick a pre cooked package of Tony Roma baby back ribs in the oven. Twelve bucks. Don't have high expectations but I did love Tony Roma's when I went to Pittsburgh on business so I had to buy them.

Posted by: Joe Hallenbeck at May 29, 2016 07:34 PM (MNgU2)

168 by the by: there's a secret group on Book of Face, for those of you who do that thing...

it's called Facebook Cooks, with more than a few Moron/ettes as members, and others who would fit right in here.

check it out, or contact "Red Seewun" on FB for moar details and an invite.

Posted by: redc1c4 at May 29, 2016 07:35 PM (qeqxZ)

169 >Posted by: Ti at May 29, 2016 07:26 PM (QlyN5)
---
That is the rapiest thing I've seen on the food thread, and that includes the spatchcocking video.
Posted by: All Hail Eris, Literate Savage at May 29, 2016 07:28 PM (jR7Wy)

Thankyew, Thankyew verramuch.

Beer can chicken. Actually works, quite well.

Posted by: Ti at May 29, 2016 07:35 PM (QlyN5)

170 About to stick a pre cooked package of Tony Roma baby back ribs in the oven. Twelve bucks. Don't have high expectations but I did love Tony Roma's when I went to Pittsburgh on business so I had to buy them.
Posted by: Joe Hallenbeck at May 29, 2016 07:34 PM (MNgU2)

I used to date a bartender at the Tony Roma's in Fort Lauderdale. Great ribs and the place was hopping back in the day. I wonder if they are still in business?
I don't know about the packaged ribs.

Posted by: Hairyback Guy at May 29, 2016 07:37 PM (ej1L0)

171 Posted by: KT at May 29, 2016 07:28 PM (qahv/)

Yeah, that was a horrible disappointment when I found that out the hard way. I'd even asked the store clerk if they were *real* currents and was told they were. Raisins are find and all but currents are awesome (and their blossoms smell absolutely heavenly).

Posted by: Polliwog the 'Ette at May 29, 2016 07:38 PM (GDulk)

172 Ace got mentioned on the Ricochet podcast. A glowing opinion of his ~~movie review~~ essay this week.

Posted by: BourbonChicken at May 29, 2016 07:42 PM (VdICR)

173 Eris - it's only wrong if the chicken is still alive when the beer can goes in.

Posted by: PabloD at May 29, 2016 07:42 PM (GP2ST)

174 Beef ribs are hard to find in these parts.. why? I have no idea.. used to be prevalent and cheap here.

I found some last week and I do not smoke beef ribs.

I had the wife boil them til tender and when I got home from work, I fired up the grill and crisped them up then sauced them. No smoky flavor.. but dayum.. those are good and meaty for a quick dinner.

Last time I did pork ribs, I tried the Texas Crutch... They were good.. but even with the foil wrap, they took 4 1/2 hours.. My attention span ain't that long on cooking food...

Posted by: Chi-Town Jerry at May 29, 2016 07:43 PM (UpGcq)

175 Posted by: Ti at May 29, 2016 07:35 PM (QlyN5)

The brother in law of one of my best friends invented and patented the beer can chicken contraption after our duck hunting trip and seeing the difficulty of balancing the chicken on the beer can on the grill. The patent has expired but he had a good run. Really nice guy so good things do happen to good people.

Posted by: Joe Hallenbeck at May 29, 2016 07:44 PM (MNgU2)

176 Out of propane for the burgers and dogs grill and forgot to get charcoal. Luckily for me, the Wolf cooktop has a big steel flat top. I think I now prefer burgers on the flat to to the grill. House smells like a diner.

Posted by: Duke Lowell at May 29, 2016 07:45 PM (kTF2Z)

177 173 Eris - it's only wrong if the chicken is still alive when the beer can goes in.
Posted by: PabloD
--------------------
No. It's wrong on so many levels.

Posted by: The Chicken at May 29, 2016 07:47 PM (naCIf)

178 125 ... Jane, please post that Tuscan rib recipe when you get a chance. Mrs. JTB and I both think it sounds great.

Posted by: JTB at May 29, 2016 07:48 PM (V+03K)

179 I like to fix beef ribs in the crockpot with sauerkraut.
Serve with mashed potatoes and asparagus.
Yum.

Posted by: ALH at May 29, 2016 07:49 PM (Z56vq)

180 Duke, I actually prefer to cook good burgers on my big ol' cast iron skillet (that has been passed down through a couple of generations -- at least).

I've seen several chefs who prefer the method as well. You get a crispy char on the outside, too.

I use plenty of kosher or coarse sea salt and cracked black pepper.

But for a crowd, I head to the Weber.

Posted by: Jane D'oh at May 29, 2016 07:49 PM (1ZOkK)

181 178
125 ... Jane, please post that Tuscan rib recipe when you get a chance. Mrs. JTB and I both think it sounds great.

Posted by: JTB at May 29, 2016 07:48 PM (V+03K)

Immona try to get CBD to post it, but come hell or high water, I'll just randomly post it next Sunday.

Look for "Tuscan Baby Back Ribs."

Posted by: Jane D'oh at May 29, 2016 07:51 PM (1ZOkK)

182 Did yours flower?
Posted by: Traye at May 29, 2016 06:29 PM (4U1Mg)

I think it did, but I generally top the garlic flowers to force more growth to the bulb.
This year hasn't yet, but we are at 45 degrees North and I am just getting flowers on my tomatoes

Sorry, I was out mowing the lawn. Makes me wonder if bucking the city and getting part-time sheep would be a good idea

Posted by: Kindltot at May 29, 2016 07:52 PM (ry34m)

183 Chi, I'll have to double check. I just sent him an email last night at that address and it didn't bounce back though I didn't get a reply either. He has a lot going on so I didn't expect any kind of response at all. My email was a food thread suggestion that I was passing on from someone else.
Thanks for pointing that out.

Posted by: L, Elle at May 29, 2016 07:55 PM (6IPEM)

184 I want to thank Presdent Obama for making this the best Memoreal Day. Thank You sir and we love you........

Posted by: Mary Clogginstien from Brattleboro, VT at May 29, 2016 07:56 PM (Fbj4h)

185 Drink half can of beer.
Shove can up chicken butt.
Place can and chicken, with legs spread for support, on grill overhot coals.

Cover grill, drink moar beer.
Posted by: Ti

The Amazingribs guys not so down with that.

In Short: screws up the temperature and time. Doesn't' add flavor or crisp the skin. Further the coatings and paint in and on the can are not cool.

Posted by: weft cut-loop at May 29, 2016 07:56 PM (p2X2f)

186 Further the coatings and paint in and on the can are not cool.

Posted by: weft cut-loop at May 29, 2016 07:56 PM (p2X2f)

I was wondering about that, but sort of figured that at 180-220 degrees there wasn't that much damage that could be done. I haven't tried it though because there isn't enough clearance between the rack and lid to hold an upright chicken.

Posted by: Polliwog the 'Ette at May 29, 2016 08:01 PM (GDulk)

187
The Amazingribs guys not so down with that.

In Short: screws up the temperature and time. Doesn't' add flavor or
crisp the skin. Further the coatings and paint in and on the can are
not cool.

Posted by: weft cut-loop at May 29, 2016 07:56 PM (p2X2f)

I have a thingy that replaces the can. It's a non-stick deal where you pour the beverage of your choice (wine or beer) in a thing in the center, and place the bird butt-side down over the hole.

This is beginning to sound porny.

Posted by: Jane D'oh at May 29, 2016 08:01 PM (1ZOkK)

188 Jane, Forgot to add my thanks to the recipe request. I try to be more polite than that.

Posted by: JTB at May 29, 2016 08:02 PM (V+03K)

189 I have tried the beer can /chicken deal but, I added another rack on top of the chicken that was bacon and sausages/with jalapeno. Love the drip.

Posted by: Ben Had at May 29, 2016 08:04 PM (o3OQl)

190 Fenelon, Love the kinky dinks name. Sounds like a breakfast cereal for strange children.

Posted by: JTB at May 29, 2016 08:04 PM (V+03K)

191 Posted by: Ben Had at May 29, 2016 08:04 PM (o3OQl)

Auto-basting. Brilliant!

Posted by: Polliwog the 'Ette at May 29, 2016 08:05 PM (GDulk)

192 188
Jane, Forgot to add my thanks to the recipe request. I try to be more polite than that.

Posted by: JTB at May 29, 2016 08:02 PM (V+03K)

How were you not polite? I'm happy to give the recipe here. Just not to a bunch of libs who attend the July 4th party we attend.

Posted by: Jane D'oh at May 29, 2016 08:06 PM (1ZOkK)

193 Yeah, that was a horrible disappointment when I
found that out the hard way. I'd even asked the store clerk if they were
*real* currents and was told they were. Raisins are find and all but
currents are awesome (and their blossoms smell absolutely heavenly).
Posted by: Polliwog the 'Ette at May 29, 2016 07:38 PM (GDulk)

Polliwog, I planted currants in the back yard, if you get a variety that puts out well and you don't have any white fir nearby since together they spread the white fir blister rust.
They grow well, require little care beyond watering and pruning back, and they are easy to propagate, since you prune them just as they start budding out and then stick the branches in mud to root.
They work best where it is cold in the winter, I am told.

I suppose I should save this for the gardening thread, but this time of year I am usually working in the yard on Saturdays

Posted by: Kindltot at May 29, 2016 08:07 PM (ry34m)

194 like to fix beef ribs in the crockpot with sauerkraut.
Serve with mashed potatoes and asparagus.
Yum.
Posted by: ALH at May 29, 2016 07:49 PM (Z56vq)

That's sounds great! Recipe please.....

Posted by: Hairyback Guy at May 29, 2016 08:08 PM (ej1L0)

195 In Short: screws up the temperature and time. Doesn't' add flavor or crisp the skin. Further the coatings and paint in and on the can are not cool.
Posted by: weft cut-loop at May 29, 2016 07:56 PM (p2X2f)

===========
I dunno. Seems similar to a cooking method they do in South America where the meat is on a spit and cooked in an open fire vertically. I forgot what they call it but it is suppose to be very good.

And if you cant handle a few carcinogenics, you're not a man!

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

196 Everything is all cleaned up. Now to grab an adult beverage and enjoy the race.

Posted by: Duke Lowell at May 29, 2016 08:08 PM (kTF2Z)

197 Mr. H is asleep in his recliner already. Too much fun in the sun for my old man.

Posted by: ALH at May 29, 2016 08:10 PM (Z56vq)

198 Posted by: Kindltot at May 29, 2016 08:07 PM (ry34m)

It's the lack of cold weather that seems to be the problem, since I planted some and they did *very* poorly and then died. I love the roses at Christmas and butterflies year-round, but in a perfect world currents would grow here too.

Posted by: Polliwog the 'Ette at May 29, 2016 08:12 PM (GDulk)

199 I did have a smoking semi-disaster recently. Take my word for it, don't smoke over Thai basil. I'd used lemongrass before and bottlebush, which is similar to rosemary, so I thought I'd try the Thai basil. It was very bitter and came close to ruining the chicken so I definitely won't try that again. Although I may still give the oregano a try on a small piece of meat.

Posted by: Polliwog the 'Ette at May 29, 2016 08:15 PM (GDulk)

200 I dunno. Seems similar to a cooking method they do in South America where the meat is on a spit and cooked in an open fire vertically. I forgot what they call it but it is suppose to be very good.

Posted by: Bruce With a Wang!

Roasting, vertically or otherwise, isn't their critique.

It's the beer can up the chicken's ass; it doesn't add anything, and on balance, is prolly slightly worse than just a plain old bird over indirect heat.

Rotisserie is probably the optimal way to cook a bird. Heck, just butterflied, salted, chilled then cooked over indirect is hard to beat.

Posted by: weft cut-loop at May 29, 2016 08:16 PM (p2X2f)

201 The steaks and corn were delicious. Compound butter good too, but I put too much rosemary in it, so it overpowered the rest of the herbs. Oh well, better luck next time.

I think I'm going to try to make rice pudding next weekend. The Pioneer Woman has a recipe that looks pretty great. I'll do ribs next Saturday too. Damn you people and your subliminal suggestions.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod at May 29, 2016 08:17 PM (+eR2D)

202 I've got a chicken in the smoker now. Very simple - salt, pepper, garlic powder - smoked with the dead apple branch at just under 200.
Been on 2 hours now. I've just turned it a few times & basted in in melted butter.

Posted by: The Chicken at May 29, 2016 08:20 PM (naCIf)

203 Damn sock.

Posted by: Chi at May 29, 2016 08:22 PM (naCIf)

204 I've got a chicken in the smoker now. Very simple - salt, pepper, garlic powder - smoked with the dead apple branch at just under 200.
Been on 2 hours now. I've just turned it a few times basted in in melted butter.

Posted by: The Chicken

Now that's disturbing.

Posted by: long pig at May 29, 2016 08:22 PM (6BsQG)

205 Roasting, vertically or otherwise, isn't their critique.

It's the beer can up the chicken's ass; it doesn't add anything, and on balance, is prolly slightly worse than just a plain old bird over indirect heat.

Rotisserie is probably the optimal way to cook a bird. Heck, just butterflied, salted, chilled then cooked over indirect is hard to beat.
Posted by: weft cut-loop at May 29, 2016 08:16 PM (p2X2f)

==========
It makes the chicken stand up over the fire and "opens it up". Unless you've tried it, dont knock it.

Posted by: Bruce With a Wang! at May 29, 2016 08:23 PM (iQIUe)

206 >>I've got a chicken in the smoker now. Very simple - salt, pepper, garlic powder - smoked with the dead apple branch at just under 200.
Been on 2 hours now. I've just turned it a few times & basted in in melted butter.
Posted by: The Chicken

What are you? A cannibal? Monster!

Posted by: Aviator at May 29, 2016 08:23 PM (c7vUv)

207 I love the roses at Christmas and butterflies year-round, but in a perfect world currents would grow here too.
Posted by: Polliwog the 'Ette at May 29, 2016 08:12 PM (GDulk)

Can you grow guavas? The one thing I miss is fresh guavas.

I'm not willing to trade in everything else, but I do miss fresh guavas.

Posted by: Kindltot at May 29, 2016 08:24 PM (ry34m)

208 What is the easiest way to get rid of that unneeded bone in chicken wings?

Posted by: cm9000 at May 29, 2016 08:27 PM (2TUVm)

209 Maple bacon has another 30 minutes to go in the smoker, then I crank the heat and finish up the chicken. Apparently, this is a bad day to be a chicken, judging by the Horde's postings.

Posted by: PabloD at May 29, 2016 08:28 PM (GP2ST)

210 I tried the beer can chicken thing too and was really unimpressed with the results. They com rim what weft is saying. The beer can seems like a gimmick thing to make the recipe sound cool and interesting but doesn't do anything for the actual flavor of the chicken itself.

My go to recipe I use is at allrecipes.com. Search for Roast Sticky Chicken-Rotisserie Style. I get lots of compliments with that recipe. I double the spices though so there is enough of a rub to adequately coat the inside and outside of the birds.

Posted by: L, Elle at May 29, 2016 08:31 PM (6IPEM)

211 Deboning a chicken wing seems like a lot of work for very little meat. What are you doing with the wing meat?

Posted by: Duke Lowell at May 29, 2016 08:32 PM (kTF2Z)

212 Apparently, this is a bad day to be a chicken, judging by the Horde's postings.

Posted by: PabloD at May 29, 2016 08:28 PM (GP2ST)

Let me tell you, every day is a bad day with the Horde.

Posted by: The Chicken at May 29, 2016 08:32 PM (2TUVm)

213 Burp! That was good brisket, if I do say so myself! Now I've got the meat sweats...

Posted by: Bacon Jeff at May 29, 2016 08:32 PM (VSenK)

214 >>Anyone tried this lasagna recipe?

http://tinyurl.com/p3fe7ds

That appears to be very similar to The Pioneer Woman's/Ree Drummond's recipe, which I have made many times and people love it. It's super-meaty.

http://thepioneerwoman.com/cooking/the_best_lasagn/

Posted by: Lizzy at May 29, 2016 08:32 PM (NOIQH)

215 I always thought the theory behind the beer can chicken was adding/retaining moisture.
It steams from the inside, maybe?

Posted by: Chi at May 29, 2016 08:35 PM (naCIf)

216 We have an old Weber Gold charcoal grill. It has an electric rotisserie that still works like a champ.

I don't believe they're even available anymore at Weber's website.

Posted by: Jane D'oh at May 29, 2016 08:36 PM (1ZOkK)

217 Idk Chi. I dont understand the theory behind the beer can. You're sounds like a good one. Maybe I did it wrong which is always a possibility.

Posted by: L, Elle at May 29, 2016 08:37 PM (6IPEM)

218 Burp! That was good brisket, if I do say so myself! Now I've got the meat sweats...
Posted by: Bacon Jeff at May 29, 2016 08:32 PM (VSenK)

You go BJ....meat sweats is da bomb....

Posted by: Hairyback Guy at May 29, 2016 08:38 PM (ej1L0)

219 Just finished my pre cooked Tony Roma's baby back ribs. Took only 15 minutes in the oven.

Verdict - absolutely fantastic. Never would have guessed.

Posted by: Joe Hallenbeck at May 29, 2016 08:41 PM (MNgU2)

220 I didn't see a rack there, just a wire mesh something-or-other. KBdaBear is the Bringer of the Racks.

Posted by: Alberta Oil Peon at May 29, 2016 08:42 PM (2w1g0)

221 2 1/2 inch t bone pork chops, salted and peppered and paprikaed and garlic powdered days before. already sauteed the onions and Godfather thin sliced garlic in bacon grease. Pat dry and browned in a screaming hot cast iron pan, then finished on the cold side of the charcoal grill. gravy from the fond and drippings, roux and all, champagne and home made chicken stock. cathead biscuits and green beans w ham hocks. and rice. If I didn't already have an accent this meal would give me one.

Posted by: redclay at May 29, 2016 08:42 PM (ajSCv)

222 now DangerGirl has me wanting to cut some rhubarb to do a rhubarb pudding. Guess I'll see some of ya on the ONT.

Posted by: PaleRider at May 29, 2016 08:43 PM (wYRTH)

223 i do beer butt turkey for T-day, and other big events. since i have a 2nd middle section for my WSM, i put a large pan on the bottom shelf to catch the drippings, stand the bird up on a Foster's lagger can, with two chrome paper towel stands on each side, with a pear or some such in the neck on the second level.

the top rack gets 3 fatties, sausage rolls, like Jimmy Dean or what have you, on the top rack, rolled in bbq rub. they baste the bird while it cooks, and can either be snacks, or an interesting addition to the dressing.

cook it at 225* or so until the thermometer says "done", then dismount, wrap and let it rest. i use kiawe or guava wood chunks from Greg Kemp for the smoke.

http://www.hawaiiguava.com/

Nom!

i'll see if i can 'member to send some pics to CBD for future use here

Posted by: redc1c4 at May 29, 2016 08:44 PM (qeqxZ)

224 The only "regulations" the feds have on alcohol are the taxes. All the crap you see is State law. And it is a direct result of the way prohibition was repealed and the wording of the law. It basically gives the States just about unlimited authority on the manufacture and sale of alcohol. Something they did not do before prohibition.

Posted by: Vic We Have No Party at May 29, 2016 05:29 PM (vvmPQ)

"This product is known by the State of California to make you an asshole, once 8 or more bottles have been consumed."

Posted by: Alberta Oil Peon at May 29, 2016 08:44 PM (2w1g0)

225 I always thought the theory behind the beer can chicken was adding/retaining moisture.

It steams from the inside, maybe?

Posted by: Chi at May 29, 2016 08:35 PM (naCIf)

Chicago Tribune columnist John Kass is a big proponent of beer can chicken. He has written quite a few columns on it over the years.

Posted by: The Chicken at May 29, 2016 08:44 PM (2TUVm)

226 Verdict - absolutely fantastic. Never would have guessed.
Posted by: Joe Hallenbeck at May 29, 2016 08:41 PM (MNgU2)

Thanks!.....I will give them a try. I like the ease and no mess of some packaged stuff.

Posted by: Hairyback Guy at May 29, 2016 08:44 PM (ej1L0)

227 i even do beer butt pheasant, using Red Bull cans...

Posted by: redc1c4 at May 29, 2016 08:45 PM (qeqxZ)

228 It's starting to get hot so it's time for chicken salad. Chicken breasts poached in orange juice, then shredded. Add 1 small shallot, cranberries, hazel nuts, celery and a small bit of orange zest. Add enough mayo to stick it all together.

Posted by: Ben Had at May 29, 2016 08:45 PM (o3OQl)

229 I'm out. Barely got the guest room and bath cleaned for our second guests tomorrow.

Posted by: Jane D'oh at May 29, 2016 08:46 PM (1ZOkK)

230 OT: who is this chick on the ESPN Baseball broadcast? She's crap. I'm flipping back and forth between NASCAR's 600 miler and this MLB game. Indifferent to either but work is slow and not much happening. I'm trying to figure out which broadcast team annoys me least. This chick is annoying but Waltrip needs to be gagged.

Posted by: Puddleglum at May 29, 2016 08:46 PM (20X6f)

231 beer butt birds are moist... that's why you block the neck with the appropriately sized (and flavored) fruit of your choice.

and i've never had a problem with the skin not being crispy. when i've done them on a gas grill, i just leave the burners under the pan (they shed copious amounts of grease and other liquids) off, and cook with the side ones./..

you want the temp hot enough to cook the bird, but not so hot as to scorch the can, for the reasons above.

Posted by: redc1c4 at May 29, 2016 08:50 PM (qeqxZ)

232 Okay going to give Game of Thrones another shot. Coming on now.

Posted by: Joe Hallenbeck at May 29, 2016 08:52 PM (MNgU2)

233 BTW: a quick Amazon search shows that there are a variety of reusable, washable, stainless steel, ceramic and other options, besides using a soda or beer can, which would avoid the issue of inks and coatings at any temperature

Posted by: redc1c4 at May 29, 2016 08:53 PM (qeqxZ)

234 If you haven't made creme brulee, you need to. It's worth buying a torch if you don't have one. Simple to make, rich as ten foot.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod at May 29, 2016 08:54 PM (+eR2D)

235 Cheap version-Wrap the can in aluminum foil.

Posted by: Ben Had at May 29, 2016 08:55 PM (o3OQl)

236 234
If you haven't made creme brulee, you need to. It's worth buying a torch
if you don't have one. Simple to make, rich as ten foot.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod at May 29, 2016 08:54 PM (+eR2D)
Oh,Lord, creme brulee is worth buying a propane torch, if you dont already have one.

Posted by: redclay at May 29, 2016 08:56 PM (ajSCv)

237 Oh,Lord, creme brulee is worth buying a propane torch, if you dont already have one.

Posted by: redclay at May 29, 2016 08:56 PM (ajSCv)

Amen.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod at May 29, 2016 08:58 PM (+eR2D)

238
I remember watching Julia Childs almost 40 years ago when she whipped out a blow torch and said every good kitchen should have one. lol

Posted by: Bruce With a Wang! at May 29, 2016 08:58 PM (iQIUe)

239 For all things AoSHQ I use:

nynjmeet at optimum dot net

Posted by: CharlieBrown'sDildo at May 29, 2016 08:58 PM (3akw4)

240 Is creme brulee basically French flan?

I would cut a bitch for some flan right now.

Posted by: Chi at May 29, 2016 08:59 PM (naCIf)

241 240 Is creme brulee basically French flan?

I would cut a bitch for some flan right now.

Posted by: Chi at May 29, 2016 08:59 PM (naCIf)

That would be flantastic!

Posted by: Insomniac at May 29, 2016 08:59 PM (0mRoj)

242 Cheap version-Wrap the can in aluminum foil.

Posted by: Ben Had)))

Good solution since it's also a no something else to clean/store.

Posted by: Willy J. at May 29, 2016 09:02 PM (LncQn)

243 It just dawned on me that I dont know what creme brulee is. Sure I'm familiar with the term but I have know idea what it is.

Posted by: cm9000 at May 29, 2016 09:02 PM (2TUVm)

244 Cigar lighter works just fine for your creme brulee.
Propane torch is probably cheaper, but looks all industrial.

Posted by: navybrat at May 29, 2016 09:03 PM (w7KSn)

245 Is creme brulee basically French flan?

I would cut a bitch for some flan right now.

Posted by: Chi at May 29, 2016 08:59 PM (naCIf)

Similar. Egg yolks, sugar and cream infused with vanilla. Bake until set. Refrigerate, then sprinkle with sugar and carmelize with torch. The juxtaposition of crunchy carmelized sugar and creamy custard makes it.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod at May 29, 2016 09:03 PM (+eR2D)

246 So, up-the-ass chicken is really a thing...

Posted by: Bruce With a Wang! at May 29, 2016 09:03 PM (iQIUe)

247 Its a custard that has a caramelized top layer, hence the need for a torch.

Posted by: navybrat at May 29, 2016 09:04 PM (w7KSn)

248 Late to the thread perhaps, but I just watched this, so I thought I'd pass it along... why there are different cheeses, like cheddar, swiss, ricotta, mozzarella, Limburger...

8 Cheesy Science Facts
SciShow 9:43
Some science to go along with that board of cheese at the party.

Posted by: mindful webworker - no whey! at May 29, 2016 09:05 PM (5a8XA)

249
So, up-the-ass chicken is really a thing...
Posted by: Bruce With a Wang!

Gerbil is better.

Posted by: Richard Gere at May 29, 2016 09:05 PM (k4M/B)

250 246 So, up-the-ass chicken is really a thing...
Posted by: Bruce With a Wang! at May 29, 2016 09:03 PM (iQIUe)

Yes. It's a thing. Jerk.

Posted by: The Chicken at May 29, 2016 09:07 PM (0mRoj)

251 246 So, up-the-ass chicken is really a thing...
Posted by: Bruce With a Wang!
----------------
Y'all just won't give it a rest, will you?

Posted by: The Chicken at May 29, 2016 09:08 PM (naCIf)

252 The great thing about creme brulee is that it is so simple yet people could think you spent hours on it because it is kind of fancy.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod at May 29, 2016 09:08 PM (+eR2D)

253 237
Oh,Lord, creme brulee is worth buying a propane torch, if you dont already have one.

Posted by: redclay at May 29, 2016 08:56 PM (ajSCv)

Amen.

Young lady, chef in her own right, served me a spectacular meal. Finished by my first taste of creme brulee.

I told her. I already love and want you. This is just dirty pool.

Posted by: redclay at May 29, 2016 09:08 PM (ajSCv)

254 Flint's was better before when it was Satriale's Pork Store and with none of that Big Pussy around neither.

Posted by: derit at May 29, 2016 09:08 PM (OC+TJ)

255 I like Moroccan spice rub on chicken, but somehow it doesn't seem right on beef. Too much cinnamon or something.

The best barbecue sauce/marinade I ever had was a "sun-dried tomato vinaigrette" salad dressing someone gave me. It was awful on salad but I used it to cook ribs and it was PERFECT.

It's been ages since I've cooked ribs, though.

For steaks my go-to marinade is from a Spanish cookbook: lemon juice, olive oil, minced garlic, lots of salt, black pepper. A friend taught me a very useful trick for marinating: put the meat in a ziplock freezer bag with the marinade, then suck all the extra air out. The vacuum inside the bag means all the marinade is in contact with the meat.

Not so great if you want to reduce the marinade for use in a sauce afterward, though.

Posted by: Trimegistus at May 29, 2016 09:13 PM (kQw7Y)

256 Using the torch in the kitchen is fun. Here's something i do for the kids. Split a banana and lay it out with the flat side facing up. Sprinkle with sugar and caramelize with the torch. Serve with a scoop of vanilla ice cream. Easy and they love it.

Posted by: Duke Lowell at May 29, 2016 09:17 PM (kTF2Z)

257 Everyone in a food coma now?

Posted by: Duke Lowell at May 29, 2016 09:20 PM (kTF2Z)

258 I had leftover bbq ribs and some canned baby peas w/butter and vinegar.

Good enough for me.

Posted by: eleven -- unenthused trumpchump at May 29, 2016 09:21 PM (qUNWi)

259 I always carry a blow torch.

Posted by: Daniel Simpson Day at May 29, 2016 09:21 PM (gwG9s)

260 Dang -- there's something crunchy under my "e" key.

First world problemos.

Posted by: eleven -- unenthused trumpchump at May 29, 2016 09:23 PM (qUNWi)

261
Everyone in a food coma now?
Posted by: Duke Lowell

My food is in a colon.

Posted by: Bertram Cabot Jr. at May 29, 2016 09:23 PM (k4M/B)

262 My food is in a colon.

::rolleyes::

Posted by: eleven -- unenthused trumpchump at May 29, 2016 09:25 PM (qUNWi)

263 Watching a commercial for Type 2 Diabetes.

You all be careful.

Posted by: ALH at May 29, 2016 09:26 PM (Z56vq)

264 Yes. It's a thing. Jerk.
Posted by: The Chicken at May 29, 2016 09:07 PM (0mRoj)

That reminds me -- I've been wanting to try making jerk chicken.

Posted by: Bacon Jeff at May 29, 2016 09:26 PM (VSenK)

265 The HEB/Central market has come out with their own line of ice cream. Flavors include Whiskey Honey, Lemon crunch with rosemary shortbread and Saigon Cinnamon to name a few.

Posted by: Ben Had at May 29, 2016 09:27 PM (o3OQl)

266 I've seen those Diabetes commercials, but I still don't want any.

Posted by: Trimegistus at May 29, 2016 09:27 PM (kQw7Y)

267 You know what really sucks. Hospital food. I mean, I believe they have to go to school for years to learn how to make food taste that bad. The biggest kitchen know-nothing in the world couldn't naturally prepare food to be that awful.

Posted by: publius (not Breitbart publius) at May 29, 2016 09:28 PM (DW+jj)

268 I lol at type 2 diabetes. I'm special.

::he's not special:: / ::Jim Gaffigan high pitch whispery voice::

Posted by: eleven -- unenthused trumpchump at May 29, 2016 09:29 PM (qUNWi)

269 I've got a whole damn coop up mine, including Foghorn Leghorn himself. Want me to lay an egg?

Posted by: Roxy Raye at May 29, 2016 09:29 PM (DW+jj)

270 They're finger-lickin' good.

Posted by: Colonel Bernie Sanders at May 29, 2016 09:29 PM (Tyii7)

271 That reminds me -- I've been wanting to try making jerk chicken.

Posted by: Bacon Jeff at May 29, 2016 09:26 PM (VSenK)

Get a chicken, spices . . . the ashtray, the paddle ball game, and the remote control, and that's all you need . . . And these matches . .

Posted by: Kindltot at May 29, 2016 09:29 PM (ry34m)

272 267 You know what really sucks. Hospital food. I mean, I believe they have to go to school for years to learn how to make food taste that bad. The biggest kitchen know-nothing in the world couldn't naturally prepare food to be that awful.

Posted by: publius (not Breitbart publius) at May 29, 2016 09:28 PM (DW+jj)

In general, yes. Some hospitals actually make decent food. It's not Michelin star quality or anything, but I've had hospital food that was actually decent.

Posted by: Insomniac at May 29, 2016 09:30 PM (0mRoj)

273 I have type 2. With proper exercise you can control it.
In the last month and a half my insulin use is almost gone. If you exercise it off, you can eat what you want.

Posted by: Tim in Illinois at May 29, 2016 09:30 PM (WVsWD)

274 I'm not picky - anything Gerber's makes I'll eat!

Posted by: Bernie 2016! at May 29, 2016 09:31 PM (gwG9s)

275 259 I always carry a blow torch.
Posted by: Daniel Simpson Day at May 29, 2016 09:21 PM (gwG9s)

Don't forget the pliers

https://yout.be/zDsu-CnBHBY

Posted by: Marsellus Wallace at May 29, 2016 09:31 PM (n9LsX)

276 Get a chicken, spices . . . the ashtray, the paddle ball game, and the remote control, and that's all you need . . . And these matches . .

And this lamp. I love lamp.

::mixing memes::

Posted by: eleven -- unenthused trumpchump at May 29, 2016 09:32 PM (qUNWi)

277 I'm not picky - anything Gerber's makes I'll eat!
Posted by: Bernie 2016! at May 29, 2016 09:31 PM (gwG9s)

We're out of Gerber. Will you have Camillus instead?

Posted by: Kindltot at May 29, 2016 09:32 PM (ry34m)

278 RE: bad food

Just remember, no matter how bad it tastes, somewhere there's a chef saying "Yes! That's exactly the flavor I was looking for!"

Posted by: Bacon Jeff at May 29, 2016 09:33 PM (VSenK)

279 271 That reminds me -- I've been wanting to try making jerk chicken.
Posted by: Bacon Jeff at May 29, 2016 09:26 PM (VSenK)
-------
Get a chicken, spices . . . the ashtray, the paddle ball game, and the remote control, and that's all you need . . . And these matches . .
Posted by: Kindltot
----------------
You forgot the giant spliff, mon!

Posted by: The Jerk Chicken at May 29, 2016 09:33 PM (naCIf)

280 277 I'm not picky - anything Gerber's makes I'll eat!
Posted by: Bernie 2016! at May 29, 2016 09:31 PM (gwG9s)

We're out of Gerber. Will you have Camillus instead?
Posted by: Kindltot at May 29, 2016 09:32 PM (ry34m)

Pfffft.

Posted by: Benchmade at May 29, 2016 09:33 PM (0mRoj)

281 >>You know what really sucks. Hospital food. I mean, I believe they have to go to school for years to learn how to make food taste that bad. The biggest kitchen know-nothing in the world couldn't naturally prepare food to be that awful.

Posted by: publius (not Breitbart publius)

Some is pretty good. One here recently hired a new chef. Brought in a big BBQ rig one day and did some great BBQ. Had oysters on the half shell on the menu a couple of weeks ago.

Posted by: Aviator at May 29, 2016 09:34 PM (c7vUv)

282 Just remember, no matter how bad it tastes, somewhere there's a chef saying "Yes! That's exactly the flavor I was looking for!"
Posted by: Bacon Jeff at May 29, 2016 09:33 PM (VSenK)

Not really. Often the chef is saying, "Last of that batch of bok-choy, never buying from that distributor again" or "Nope, Curry and asparagus and butterscotch are not complimentary" or "I wonder what my wife is cooking for my dinner tonight?"

Posted by: Kindltot at May 29, 2016 09:36 PM (ry34m)

283 Why is there a picture of my IUD at the top of this post?

Posted by: Sandra Fluke at May 29, 2016 09:37 PM (c7vUv)

284 Oysters in a hospital? Probably someone's thymus gland...

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod at May 29, 2016 09:38 PM (+eR2D)

285 283 Why is there a picture of my IUD at the top of this post?
Posted by: Sandra Fluke at May 29, 2016 09:37 PM (c7vUv)

Your IUD probably looks like the entire HAARP antenna array.

Posted by: Insomniac at May 29, 2016 09:39 PM (0mRoj)

286 283 Why is there a picture of my IUD at the top of this post?

Posted by: Sandra Fluke at May 29, 2016 09:37 PM (c7vUv)

Bless your heart.

Posted by: ALH at May 29, 2016 09:39 PM (Z56vq)

287 You forgot the giant spliff, mon!
Posted by: The Jerk Chicken at May 29, 2016 09:33 PM (naCIf)

Nat E. Dred, the Rasta Gourmet: No, no, no! We SMOKE it!

Posted by: Kindltot at May 29, 2016 09:39 PM (ry34m)

288 284 Oysters in a hospital? Probably someone's thymus gland...
Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod at May 29, 2016 09:38 PM (+eR2D)

Where do you think the rumors go after removal? Waste not want not and all that.

Posted by: Insomniac at May 29, 2016 09:40 PM (0mRoj)

289 Tumors, dammit. Fuck autocucumber for wrecking my joke.

Posted by: Insomniac at May 29, 2016 09:40 PM (0mRoj)

290 It's not a tumah!!!

It's scrapple.

Posted by: eleven -- unenthused trumpchump at May 29, 2016 09:41 PM (qUNWi)

291 Aw Insomniac, you make me giggle.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod at May 29, 2016 09:41 PM (+eR2D)

292 I don't know why I said "Aw". Insomniac, you make me giggle.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod at May 29, 2016 09:41 PM (+eR2D)

293 Oysters in a hospital? Probably someone's thymus gland...
Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod at May 29, 2016 09:38 PM (+eR2D)

Sweetbreads. Just sayin'.

Posted by: Kindltot at May 29, 2016 09:41 PM (ry34m)

294 All the hospitals around here are on a health Nazi kick, and using the flawed discredited nutritional crap they been pushing. No salt, low fat.

When I had my hip replaced, I ordered grits and eggs for breakfast one day. There was no salt, and the damn eggs were some sort of low fat/low cholesterol shit. I'd rather eat cardboard. The damn napkin tasted better than the pile of shit they put on the plate. And salt was contraband. I believe they'd worry less about heroin than salt.

A neighbor's wife was in really bad shape a few years ago (she eventually died from all that was wrong a couple of years ago). Now, she wouldn't eat at all in the hospital, and it was the unsalted, low fat shit.

Hell, the docs couldn't even do anything to override the nutritionist there, and just told him to smuggle salt and pepper and butter, and even whole meals from restaurants.

That got her to eating again. As he told it, the docs understood the problem, but couldn't do a damn thing about it.

Posted by: Roxy Raye at May 29, 2016 09:42 PM (DW+jj)

295 292 I don't know why I said "Aw". Insomniac, you make me giggle.
Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod at May 29, 2016 09:41 PM (+eR2D)

Posted by: Insomniac at May 29, 2016 09:42 PM (0mRoj)

296 It's not a toomah.

Posted by: The Oyster at May 29, 2016 09:42 PM (naCIf)

297 It's scrapple.

Posted by: eleven -- unenthused trumpchump at May 29, 2016 09:41 PM (qUNWi)

Hey! Some of us like scrapple.

Ok, maybe only me. But dammit, I like scrapple!

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod at May 29, 2016 09:42 PM (+eR2D)

298 Kim Chee is the most disgusting thing I ever liked.

Posted by: eleven -- unenthused trumpchump at May 29, 2016 09:43 PM (qUNWi)

299 I miss the good old days of marathon war movies over Memorial Day week-end.

Need to get a copy of The Longest Day and Tora, Tora, Tora.

Posted by: ALH at May 29, 2016 09:43 PM (Z56vq)

300 >>Oysters in a hospital? Probably someone's thymus gland...
Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod

Well, if it was a thymus gland they were done using it.

Yeah, I'm not a oyster guy. Too much like snot. The only ones I've ever had that I liked were NOLA Acme Oyster House grilled ones and those are great.. The guys that like oysters said they thought the hospital ones were pretty good.

Posted by: Aviator at May 29, 2016 09:43 PM (c7vUv)

301 297 It's scrapple.

Posted by: eleven -- unenthused trumpchump at May 29, 2016 09:41 PM (qUNWi)

Hey! Some of us like scrapple.

Ok, maybe only me. But dammit, I like scrapple!
Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod at May 29, 2016 09:42 PM (+eR2D)

Never had it. What's in it? Or will knowing that make me want to never try it?

Posted by: Insomniac at May 29, 2016 09:43 PM (0mRoj)

302 Sock fail big time, dammit. Why oh why, can't I look to see what name is in the damn box.

Posted by: publius (not Breitbart publius) at May 29, 2016 09:43 PM (DW+jj)

303 Ok, maybe only me. But dammit, I like scrapple!

That's what makes you dangerous.

Posted by: eleven -- unenthused trumpchump at May 29, 2016 09:44 PM (qUNWi)

304 I watched the video in the sidebar about the high school student who drew portraits of all 411 of his classmates. They are phenomenal. That dude has serious talent.

I've been feeling kind of blue today and that helped a little.

The food thread doesn't, though. Reading about other people's mouth-watering concoctions kinda sucks.

Posted by: rickl at May 29, 2016 09:45 PM (sdi6R)

305 i had scrapple before i knew what was in it.......it was good

Posted by: phoenixgirl at May 29, 2016 09:45 PM (0O7c5)

306 Never had it. What's in it? Or will knowing that make me want to never try it?

Posted by: Insomniac at May 29, 2016 09:43 PM (0mRoj)

Scrapple = cornmeal, spices and...uh...pig scraps.

Fry it up nice and crispy on the outside, mushy in the middle. Serve on a sammitch with fried eggs, cheese and ketchup. Oh man, loooooooove for DG.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod at May 29, 2016 09:45 PM (+eR2D)

307 Never had it. What's in it? Or will knowing that make me want to never try it?

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

Us.

Posted by: Lips & Assholes at May 29, 2016 09:46 PM (kTF2Z)

308 Usually the chef is saying "Ah, fuck it. Tell 'em it's supposed to taste like that."

Posted by: Trimegistus at May 29, 2016 09:46 PM (kQw7Y)

309 i had scrapple before i knew what was in it.......it was good

Posted by: phoenixgirl at May 29, 2016 09:45 PM (0O7c5)

The secret is...don't think about what is in it. Just eat and enjoy. Like hot dogs or headcheese.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod at May 29, 2016 09:46 PM (+eR2D)

310 306 Never had it. What's in it? Or will knowing that make me want to never try it?

Posted by: Insomniac at May 29, 2016 09:43 PM (0mRoj)

Scrapple = cornmeal, spices and...uh...pig scraps.

Fry it up nice and crispy on the outside, mushy in the middle. Serve on a sammitch with fried eggs, cheese and ketchup. Oh man, loooooooove for DG.
Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod at May 29, 2016 09:45 PM (+eR2D)

What do mean, "scraps"? We talking lips and anuses here?

Posted by: Insomniac at May 29, 2016 09:46 PM (0mRoj)

311 Overseas with Alice Cooper. He says I'm in some kind of trouble. Yeah, my movie didn't open good.

Posted by: Johnny Depp at May 29, 2016 09:46 PM (gwG9s)

312 Scrapple is everything but the oink.
Basically, breakfast sausage with cornmeal added.
Scrapple, egg & cheese sammich is great eats.

Posted by: Chi at May 29, 2016 09:47 PM (naCIf)

313 What do mean, "scraps"? We talking lips and anuses here?

Posted by: Insomniac at May 29, 2016 09:46 PM (0mRoj)

"We use everything but the squeal."

Posted by: Your Friendly Pork packer at May 29, 2016 09:48 PM (D+JzI)

314 Root word of scrapple is scrap.

This is not accidental.

Posted by: eleven -- unenthused trumpchump at May 29, 2016 09:48 PM (qUNWi)

315 Hmm. What is the best way to do a Bingle search for a keyword in AoSHQ threads?

Posted by: Mike Hammer, etc., etc. at May 29, 2016 09:49 PM (J3phO)

316 313 What do mean, "scraps"? We talking lips and anuses here?

Posted by: Insomniac at May 29, 2016 09:46 PM (0mRoj)

"We use everything but the squeal."
Posted by: Your Friendly Pork packer at May 29, 2016 09:48 PM (D+JzI)

Um...ew.

Posted by: Insomniac at May 29, 2016 09:49 PM (0mRoj)

317 Again, I just don't get why anyone's grossed out by scrapple. It's pig meat. How come the lips of a pig are gross when they're ground up and fried, but the belly fat of said pig isn't?

ASSUMING proper handling and preparation, I don't think there's any part of a pig I wouldn't eat.

Maybe not the eyes, but that's because I suspect they aren't any good. Never heard of anyone eating eyes.

. . . so what do "they" do with the eyes? From pigs and cattle? Are there big piles of them out back behind the slaughterhouses? Or are they yet another miscellaneous ingredient in scrapple and hot dogs?

Posted by: Trimegistus at May 29, 2016 09:50 PM (kQw7Y)

318 Like hot dogs or headcheese.
Posted by: DangerGirl
----------

Hog brains.

Posted by: Mike Hammer, etc., etc. at May 29, 2016 09:50 PM (J3phO)

319 The secret is...don't think about what is in it. Just eat and enjoy. Like hot dogs or headcheese.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod at May 29, 2016 09:46 PM (+eR2D)
exactly

Posted by: phoenixgirl at May 29, 2016 09:50 PM (0O7c5)

320 Just got done eating best meal ever, Chicken wings and legs on pellet grill with cheesy potatoes done on grill as well. Made Taco salad to go with it.

Posted by: Molly k at May 29, 2016 09:51 PM (YUgLc)

321 Squeal, the only thing not in a hot dog.

Posted by: auscolpyr at May 29, 2016 09:51 PM (Ht/4p)

322 Wait 'til the people who are grossed out by scrapple find out where babies come from.

Posted by: Trimegistus at May 29, 2016 09:51 PM (kQw7Y)

323 Just the way head cheese looks is enough to put me off my lunch.

Posted by: Insomniac at May 29, 2016 09:51 PM (0mRoj)

324 Scrapple Jacks in pipeline. High protein/ gluten free!

Posted by: Kellogg Cereal Lab at May 29, 2016 09:52 PM (gwG9s)

325 322 Wait 'til the people who are grossed out by scrapple find out where babies come from.
Posted by: Trimegistus at May 29, 2016 09:51 PM (kQw7Y)

They come from pig offal?

Posted by: Insomniac at May 29, 2016 09:52 PM (0mRoj)

326 So, it appears that the Sunday before Memorial Day is now a fireworks holiday in my area.

Huh.

Posted by: shibumi who is awaiting SMOD at May 29, 2016 09:53 PM (AHDxb)

327 I just thought of something.

Lefties get all misty-eyed about the (probably not true) factoid that the noble Indians "used every part of the buffalo, not like us wasteful White People."

And they get all indignant because "corporations are putting pig anuses in our food!"

Why is it good when Indians do it but not corporations? Does it become noble if the company has a lot of Indian shareholders? What if they're South Asian Indians?

Posted by: Trimegistus at May 29, 2016 09:53 PM (kQw7Y)

328 Just the way head cheese looks is enough to put me off my lunch.

So the word "cheese" doesn't pretty it up for you?

Posted by: eleven -- unenthused trumpchump at May 29, 2016 09:53 PM (qUNWi)

329 There's lots of stuff I don't eat because it looks weird.

I have a sensitive digestive track and it doesn't take much for it to give me trouble.

Posted by: ALH at May 29, 2016 09:54 PM (Z56vq)

330 328 Just the way head cheese looks is enough to put me off my lunch.

So the word "cheese" doesn't pretty it up for you?
Posted by: eleven -- unenthused trumpchump at May 29, 2016 09:53 PM (qUNWi)

Not so much, no.

Posted by: Insomniac at May 29, 2016 09:54 PM (0mRoj)

331 Ont up.

Posted by: HH at May 29, 2016 09:55 PM (DrCtv)

332 Scrapple with egg and Korean spicy ketchup -- breakfast of champions at Osan

Posted by: Jean at May 29, 2016 09:55 PM (Doh4+)

333 . . . so what do "they" do with the eyes? From pigs and cattle? Are there big piles of them out back behind the slaughterhouses? Or are they yet another miscellaneous ingredient in scrapple and hot dogs?

Posted by: Trimegistus at May 29, 2016 09:50 PM (kQw7Y)

Well, Schmoo's eyes made excellent suspender buttons.

Posted by: Alberta Oil Peon at May 29, 2016 09:55 PM (D+JzI)

334 326 So, it appears that the Sunday before Memorial Day is now a fireworks holiday in my area.

Huh.
Posted by: shibumi who is awaiting SMOD at May 29, 2016 09:53 PM (AHDxb)

There's a lot of that going on in my neighborhood, too.

"It's a holiday! Woo-Hoo!"

Posted by: rickl at May 29, 2016 09:55 PM (sdi6R)

335 Um...ew.

Posted by: Insomniac at May 29, 2016 09:49 PM (0mRoj)

No....you need to try it before you say ew. If you ever have the opportunity buy Rapa or Habersett. They are the best major brands.

God, I can't wait to get back home to my food. Though I will miss good Tex Mex.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod at May 29, 2016 09:55 PM (+eR2D)

336 Another video - don't know how I got to this... possibly some commenter or overnight thread? Don't recall. But, it's foodish.

Cooks: "You won't Instagram my food, but you'll eat it."
This Is That | CBC 3:27
https://youtu.be/9kGtgBJKyZM

"To me, food doesn't have to be interesting. It just has to be edible."

I've got a nephew whose "foodie" restaurant menu was interesting. Much of it was edible. All of it was pricey. Along with a poor location and Obameconomy, I didn't think his place would last long, and it didn't.

If he'd served up the basics this guy talks about, it might've made him rich.

Posted by: mindful webworker - basic sustenance at May 29, 2016 10:00 PM (5a8XA)

337 That reminds me -- I've been wanting to try making jerk chicken.

---
there's a mayo based sauce for chicken and such

Best Foods/Hellman's* and vinegar, equal parts, and ground black pepper to taste. guess what it looks like, kinda.

*the lady was adamant "Mayonnaise, not that Miracle Whip crap" and this was in Alabama.

Posted by: redc1c4 at May 29, 2016 10:19 PM (qeqxZ)

338 294 All the hospitals around here are on a health Nazi kick, and using the flawed discredited nutritional crap they been pushing. No salt, low fat.

When I had my hip replaced, I ordered grits and eggs for breakfast one day. There was no salt, and the damn eggs were some sort of low fat/low cholesterol shit. I'd rather eat cardboard. The damn napkin tasted better than the pile of shit they put on the plate. And salt was contraband. I believe they'd worry less about heroin than salt.

..

Yeah my husband was in the hospital for a few days recently, and I couldn't believe how outdated the diet was. I ordered a couple of meals for myself, and some of it wasn't awful, but he wasn't allowed to have salt, fat, or things like half and half for his (only decaf allowed)coffee. Yet they would give him a packet of the nasty fake creamer with the hydrogenated oils.

I didn't see his breakfast "eggs", and that's a good thing. I hate fake eggs and egg-white-only dishes. Whole real eggs are much better for you.

I brought in salt, olive oil and Tabasco--mainly for myself to use. He didn't have much appetite anyway.

Posted by: stace at May 29, 2016 10:43 PM (ozZau)

339 Popping in to ask for a moment of silence for Flint's BBQ. Shattuck location, basically a shack that people lined up for, down the block and people would double park when they were really rolling. Old school BBQ.

And anyone in the Bay Area that wants terrific scrapple, go to Bette's Oceanview Diner in Berkeley. They make their own and it's the bomb.

Posted by: tired at May 30, 2016 12:51 AM (kOGRT)

340 Flint's. I haven't thought about this place for years. Back in the Bay Area for a visit and passed by the old Shattuck store. Good BBQ and lots of attitude.

Posted by: Greg Leong at May 30, 2016 10:55 AM (G8AqR)

341 Oh...... how I miss Flints. When I was living in Berkeley, I had to walk just past the Oakland border to purchase awsome porcine meat-clubs..

Posted by: DRH at May 30, 2016 11:41 AM (KOv7F)

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