Food Thread: Phoned-In, Long-Weekend Edition [CBD]

I have no idea what I would do with this, but the second I saw it at Costco I wanted it...badly.

Of course I can make bacon, but I can also braise it, then crisp it and serve it in chunks on pretty much anything.

As Clarence the (almost) angel said, " Remember, George: no man is a failure who has pork belly."

Any suggestions?

******
I made pork ribs, and there was much rejoicing. I dry-rubbed them the day before, smoked them for one hour with cherry wood, then cooked them another four and a half hours at about 250 degrees (that's more than my usual four hours total). They turned out really well, especially because I smeared them with a few tablespoons of honey just before cooking them. The honey caramelized well, better than my usual brown sugar.

The longer cooking time seemed to render more fat without drying them out. I am very happy with the results!

******

I am second to none in my contempt for and mockery of foods such as kale, which are heralded as super foods and things that everyone (at least the hippest among us) must eat for heart health, brain health, psychic health...blah, blah, blah.

The "organic" gave me pause, because A: organic is bullshit, and 2: it usually is pricier to take advantage of people's fears. I hate that.

But it was on sale, and I was having some people over, and I needed something other than fat and protein. Oh, I'm cheap, and for $1.50/head I'll give it a shot. So I made this stuff into a salad, with beets and red onion and goat cheese and almonds. Pretty good, although I found that the red kale was tougher than the green. Coincidence? I have no idea.

KALE SALAD
• 2 Bunches of Kale (stems removed sliced thin)
• 1 Large Golden Beet (peeled and sliced paper thin)
• 1 Large Red Beet (peeled and sliced paper thin)
• 1/2 cup Almonds (toasted)
• 1/2 cup Crumbled Goat Cheese
• 1/2 Clove Garlic (minced)
• 1 Red Onion (peeled and sliced paper thin)
• 1/2 cup Red Wine Vinegar
• 6 oz Extra Virgin Olive Oil
• Salt

Place kale, beets and onion in a large mixing bowl and season liberally with salt.

Mix and top with the vinegar. Set aside, tossing occasionally (This should be done at least a couple of hours in advance to allow the kale to soften*).

Whisk together the oil and garlic. Toss the oil mixture with the kale, beets and onion. Add cheese and almonds. Mix and serve.

*If it doesn’t look like the kale is softening and becoming tender, add the olive oil and toss. Then, just before serving, add the cheese, garlic and almonds.

Posted by: Open Blogger at 04:00 PM

Comments

(Jump to bottom of comments)

1 FOOD!

Posted by: Y-not (@moxiemom) at July 03, 2016 03:56 PM (t5zYU)

2 "but I can also braise it, then crisp it and serve it in chunks on pretty much anything"

THIS.

I miss my Costco.

Posted by: Y-not (@moxiemom) at July 03, 2016 03:57 PM (t5zYU)

3 Looks like I have this thread to myself.

Posted by: Y-not (@moxiemom) at July 03, 2016 03:58 PM (t5zYU)

4 Posted by: Y-not (@moxiemom) at July 03, 2016 03:58 PM (t5zYU)

Yes...there is too much content. Everyone is busy reading.....

Posted by: CharlieBrown'sDildo at July 03, 2016 03:59 PM (Zu3d9)

5 We had lamb ribs yesterday. Served them with some grilled micro eggplants & yellow squash. VERY GOOD.

https://twitter.com/moxiemom/status/749329054487175169

Here are the recipes I used (adapted somewhat):

http://www.foodandwine.com/recipes/cumin-and-coriander-grilled-lamb-ribs

http://www.thekitchn.com/what-to-do-with-the-smallest-most-beautiful-eggplants-of-all-220967

Next time I'll braise the ribs and finish them on the grill, but it was still delicious.

Posted by: Y-not (@moxiemom) at July 03, 2016 04:01 PM (t5zYU)

6 At graduation /birthday party with all the picnic fixin's

Posted by: Skip at July 03, 2016 04:01 PM (EX5wM)

7 I've done pork belly before, but it's been a while so I can't recall what recipe I used.

Posted by: Y-not (@moxiemom) at July 03, 2016 04:01 PM (t5zYU)

8 I summoned the corgi's.

Posted by: Octiparan at July 03, 2016 04:03 PM (D1TF/)

9 Clock strikes 4. Outside thermometer clicks over from 99.9 to an even 100. New thread. Coincidence?

Prolly.

Posted by: weirdflunkyonatablet at July 03, 2016 04:04 PM (NiwA8)

10 Posted by: Y-not (@moxiemom) at July 03, 2016 04:01 PM (t5zYU)

This is from a friend's web site.

http://tinyurl.com/z4cheb7

Posted by: CharlieBrown'sDildo at July 03, 2016 04:04 PM (Zu3d9)

11 I have a suggestion!

Chinese pork belly.

I put the recipe link in sig

Posted by: Lauren...TEXIT at July 03, 2016 04:05 PM (ZLNps)

12 Pork bellies.

Posted by: Louis Winthorpe III at July 03, 2016 04:05 PM (0mRoj)

13 Pork belly-Recipes for the Burning times.

Posted by: Ben Had at July 03, 2016 04:06 PM (OuPAS)

14 @10
That does look good! I love bun as a way to showcase small servings of meat or even leftovers.

I wouldn't have thought of that freezer trick for the cutting.

Posted by: Y-not (@moxiemom) at July 03, 2016 04:06 PM (t5zYU)

15 Kale and beets? Two of the three most disgusting vegetables on the planet? Blech.

Posted by: Insomniac at July 03, 2016 04:08 PM (0mRoj)

16 In Hungary they have a wonderful tradition of sitting around a backyard campfire and roasting big cubes of fatty bacon on a stick, just like with marshmallows. It isn't so much about roasting the cube and eating it, the point is to melt it a little at a time and put the drippings on a hunk of bread that you eat with onions, hot peppers, tomatoes, etc.

Did I mention this activity also involves lots of drinking?

Posted by: Torgo at July 03, 2016 04:08 PM (7k7aM)

17 The food thread always makes me feel inadequate. I need a safe space which does not give me the sadz. So I am going to go hot-glue some burlap twine onto an old steel bucket. That, I can do.

Posted by: grammie winger, 2 Chronicles 7:14 at July 03, 2016 04:08 PM (dFi94)

18 Pork belly with lentils (recipe by Laura Calder - you can Bing it easily). I made this a while back and it was delicious.

Posted by: Brunnhilde at July 03, 2016 04:09 PM (P5esK)

19 So pork belly is in your future?

Posted by: Skip at July 03, 2016 04:09 PM (EX5wM)

20 To keep with a patriotic Fourth weekend, I made chicken tikka with cauliflower and peas, red lentils and basmati rice.

I just got Lord Krishna's Table, written by some kook in the 70's who went to her sister's wedding in New York by a swami, and ended up following the swami around the world, cooking for him. It's all vegetarian, which is actually nice for me, because I have no problem cooking meat, but I often make the same, tired vegetable dishes that no one really likes.

The lentils and cauliflower were outstanding, and my kids said the tikka was the best they had eaten. Pretty good for a white, Texas, Bapti-Presby-Luther-Jew.

Posted by: Moki at July 03, 2016 04:09 PM (ezHMO)

21 Inorganic kale can be kind of tough and chewy when it's made of titanium. But it can be softened up a bit to the point where it is crunchy when the titanium is oxidized.

Posted by: Sasquatch the Original trans-Wookie at July 03, 2016 04:09 PM (AnlHX)

22 The "organic" gave me pause, because A: organic is bullshit, and 2: it usually is pricier to take advantage of people's fears.

Had a discussion about "organic" produce a few years ago with my best friend, who's a farmer. He had looked into getting certified organic and then dropped the idea like a hot rock. He's got a lot of acreage until till, mostly soybeans and winter wheat (depending on season). What he discovered was two things: 1) all of his, and almost everyone's, crops already meet the specs for fertilizer, pesticides, etc and II. the certification process is so onerous and costly that it's not worth the effort. The whole "organic" thing with produce is designed to support small scale, couture agriculture. He did note that the same did not apply on the livestock side, which he is still exploring for his cattle operation.

Posted by: Country Singer at July 03, 2016 04:10 PM (GUBah)

23 I should be grilling or smoking a large chunk of dead beast right now, but instead I'm shoving leftover szechuan beef in my pie hole with two sticks.
Thanks for the food thread, though. Always a favorite.

Posted by: Chi - not a sax legend at July 03, 2016 04:10 PM (eiebj)

24 Be careful of eating too much raw kale. A little is fine, but too much can cause great havoc with your thyroid.

Have you ever tried kale chips? Wash the kale, fold the leave in half and cut out the center rib, then cut crosswise into 1-inch strips. Toss with a little olive oil, balsamic vinegar, salt, and pepper, spread on a baking sheet, and roast at 375 or so until crispy but not burnt. Can't really give a time because I just keep checking, but maybe 10-15 minutes.

My daughter came home from her first year of college and asked for these. I couldn't believe it. And her school was renowned for good food.

Posted by: bluebell at July 03, 2016 04:10 PM (805dc)

25 Being a health nerd I'm spending the day fasting, its good for you!. but damn it now my mouth is watering and I have the Sads. Bad Thread. Bad.

Posted by: Literalness at July 03, 2016 04:10 PM (DjLh9)

26 Smoke that pork belly!

Sea salt and coarse black pepper rub

4-4.5 hours at 165 degrees

Post Oak with a little apple or cherry wood to sweeten it up a bit.

Make sure you slice it against the grain

Enjoy!

Posted by: themofocaptain at July 03, 2016 04:10 PM (depcT)

27 Lauren and I are on the same train of thought. I was going to recommend this...(take out space)

http://www.seriouseats.com/recipes/2015/09/ shanghainese-sticky-red-cooked-pork-belly.html

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod at July 03, 2016 04:10 PM (+eR2D)

28 CBD- Had your version of the fresh mozzarella, tomato slices and basil yesterday. Thank you for posting that .

Posted by: Ben Had at July 03, 2016 04:12 PM (OuPAS)

29 Whoops, typed too fast.

Internal temp should be 165 degrees, get the smoker up to 225.

Also, make sure you smoke it with the fatty side up of course.

Posted by: themofocaptain at July 03, 2016 04:12 PM (depcT)

30 24 Be careful of eating too much raw kale. A little is fine, but too much can cause great havoc with your thyroid.

I did not know that. That's really interesting.

How ya doin' bluebell? I don't know if I ever got the message to you that the avocado chocolate mousse was some of the nastiest, foul, evil stuff I have ever had the misfortune to put in my mouth? And I have been served all kinds of gross stuff in Mainland China.

Posted by: Moki at July 03, 2016 04:13 PM (ezHMO)

31 Deep fry it for chicharrones.

I had a recipe that made bacon by putting pork belly in with salt and spices and water in ziploc bags in the fridge and turning it regularly for a week to do a type of bacon.

I tried to do one better by putting the belly and salt and spices and a couple of ice cubes and vacuum sealing it.
It always came out far too salty, so I am not so enamored with the recipe.

Posted by: Kindltot at July 03, 2016 04:13 PM (ry34m)

32 15 Kale and beets? Two of the three most disgusting vegetables on the planet? Blech.
Posted by: Insomniac at July 03, 2016 04:08 PM (0mRoj)
-----------

The third one is obviously cauliflower. Satan's warts.

Posted by: bluebell at July 03, 2016 04:14 PM (805dc)

33 Avocado chocolate mousse? What the hell kind of lunatic would concoct such a thing?

Posted by: Insomniac at July 03, 2016 04:14 PM (0mRoj)

34 Oh jeez. More people talking about rubbing their meat...

Posted by: Tilikum Killer Assault Whale at July 03, 2016 04:15 PM (hVdx9)

35 32 15 Kale and beets? Two of the three most disgusting vegetables on the planet? Blech.
Posted by: Insomniac at July 03, 2016 04:08 PM (0mRoj)
-----------

The third one is obviously cauliflower. Satan's warts.

Posted by: bluebell at July 03, 2016 04:14 PM (805dc)

I was thinking of Brussels sprouts. Satan's dingleberries.

Posted by: Insomniac at July 03, 2016 04:16 PM (0mRoj)

36 I'd post something but I'm in a carb coma. Had mafalda in a spicy saucezzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz

Posted by: All Hail Eris, Literate Savage at July 03, 2016 04:16 PM (jR7Wy)

37 Hi Moki - yes, you did! I felt your pain right along with you, vicariously of course.

After shopping in the international market near where I live (in Whitebreadsville), I found myself thinking that if I really wanted to lose weight the easiest way would be to move to Mainland China. I don't think I could eat a thing they have over there, except the rice.

Not sure I'd even trust that.

Posted by: bluebell at July 03, 2016 04:16 PM (805dc)

38 33 Avocado chocolate mousse? What the hell kind of lunatic would concoct such a thing?
Posted by: Insomniac at July 03, 2016 04:14 PM (0mRoj)

Bingo.

It was a recipe from my doctor's office for "healthy" fat desserts. Since I'm severely lactose intolerant, I thought it would be a good thing to try, since I can't enjoy real mousse.

Ha. Ha ha ha. Ha.

I'll go without.

Posted by: Moki at July 03, 2016 04:17 PM (ezHMO)

39
Inorganic kale can be kind of tough and chewy when it's made of
titanium. But it can be softened up a bit to the point where it is
crunchy when the titanium is oxidized.
Posted by: Sasquatch the Original trans-Wookie at July 03, 2016 04:09 PM (AnlHX)

And it takes such a lovely fire-color in the process

Posted by: Kindltot at July 03, 2016 04:17 PM (ry34m)

40 Pork Belly, another name for cut your own bacon to what ever thickness you want.

Posted by: Vic We Have No Party at July 03, 2016 04:18 PM (mpXpK)

41 I was thinking of Brussels sprouts. Satan's dingleberries.
Posted by: Insomniac at July 03, 2016 04:16 PM (0mRoj)
-----------

OMG, water all over the keyboard.

No! Brussels sprouts are good! You're just cooking them wrong. They need to be roasted in bacon fat with garlic and thyme, then sprinkled copiously with bacon.

Posted by: bluebell at July 03, 2016 04:18 PM (805dc)

42 For those of us who grew up on farms that did our own butchering but did not have smoke houses, pork bellies were know as "side pork". It is sliced just like bacon and looks just like except for being not being cured. It is usually prepared by dredging in flour, seasoned with salt and pepper and pan fried. One cooked to a golden brown on both sides it is placed on a plate with paper towels to drain and then put in a warm oven while succeeding batches are made. One frying is completed, then make the milk gravy. Remove fat from the pan except for a couple of table spoons. Add 8 tablespoons of flour to the remaining fat and mix together into a paste like for roux. Slowly mix in 4 cups of 2% milk then stir and heat until thick. Season with salt and pepper, it takes a bit. Serve with the gravy on mashed or boiled potates.

Posted by: Thresherman at July 03, 2016 04:20 PM (fjnRw)

43 Moki, one of my lactose-intolerant daughters can tolerate butter easily, but the other cannot tolerate it at all. Can you do butter?

Posted by: bluebell at July 03, 2016 04:20 PM (805dc)

44 43 Moki, one of my lactose-intolerant daughters can tolerate butter easily, but the other cannot tolerate it at all. Can you do butter?

Posted by: bluebell at July 03, 2016 04:20 PM (805dc)

There's some butter in the kitchen.

Posted by: Marlon Brando at July 03, 2016 04:20 PM (0mRoj)

45 41 I was thinking of Brussels sprouts. Satan's dingleberries.
Posted by: Insomniac at July 03, 2016 04:16 PM (0mRoj)
-----------
Heh. SMFH would say the same.
--------------------
OMG, water all over the keyboard.

No! Brussels sprouts are good! You're just cooking them wrong. They need to be roasted in bacon fat with garlic and thyme, then sprinkled copiously with bacon.
Posted by: bluebell
--------------

For some reason, autocucumber left out the part about adoing a coat of hollandaise.

Posted by: Chi - not a sax legend at July 03, 2016 04:22 PM (eiebj)

46 Mafalda Eris?

Mafalda?

http://preview.tinyurl.com/hyxkcbm

Posted by: Kindltot at July 03, 2016 04:23 PM (ry34m)

47 Posted by: Thresherman at July 03, 2016 04:20 PM (fjnRw)
---------------

Wow, Thresherman, that sounds awesome. I'm saving that recipe. Sounds similar to sausage gravy, which is a big hit around here.

None of this 2% milk business, though. Whole for the win!

Posted by: bluebell at July 03, 2016 04:23 PM (805dc)

48 No! Brussels sprouts are good! You're just cooking them wrong. They need to be roasted in bacon fat with garlic and thyme, then sprinkled copiously with bacon.

Posted by: bluebell at July 03, 2016 04:18 PM (805dc)

IOW, cook them in such a way as they end up tasting like something else entirely.

Posted by: weirdflunkyonatablet at July 03, 2016 04:23 PM (NiwA8)

49 41 I was thinking of Brussels sprouts. Satan's dingleberries.
Posted by: Insomniac at July 03, 2016 04:16 PM (0mRoj)
-----------

OMG, water all over the keyboard.

No! Brussels sprouts are good! You're just cooking them wrong. They need to be roasted in bacon fat with garlic and thyme, then sprinkled copiously with bacon.

Posted by: bluebell at July 03, 2016 04:18 PM (805dc)

Showing that one has to go to extraordinary lengths to cover up their flavor to make them edible-ish.

Posted by: Insomniac at July 03, 2016 04:24 PM (0mRoj)

50 I refuse to "get into" and buy the kale thing. It is my modest and meager attempt at revolt. So there.

Posted by: washrivergal at July 03, 2016 04:24 PM (CFc5L)

51 Kindltot, I can't access that. What, is it some kind of medieval torture?

Posted by: All Hail Eris, Literate Savage at July 03, 2016 04:24 PM (jR7Wy)

52 For some reason, autocucumber left out the part about adoing a coat of hollandaise.
Posted by: Chi - not a sax legend at July 03, 2016 04:22 PM (eiebj)
---------------

Oh man, would I love that. Never thought of that.

Posted by: bluebell at July 03, 2016 04:25 PM (805dc)

53 Posted by: weirdflunkyonatablet at July 03, 2016 04:23 PM (NiwA

Beat me to it. "They're great as long as they taste like bacon grease, garlic and thyme and then buried in bacon!"

Posted by: Insomniac at July 03, 2016 04:25 PM (0mRoj)

54 >>
I refuse to "get into" and buy the kale thing. It is my modest and meager attempt at revolt. So there.

Right there with you!
*fist bump*

Posted by: Lizzy at July 03, 2016 04:26 PM (NOIQH)

55 50 I refuse to "get into" and buy the kale thing. It is my modest and meager attempt at revolt. So there.
Posted by: washrivergal at July 03, 2016 04:24 PM (CFc5L)

Fight the power! *raises fist*

Posted by: Insomniac at July 03, 2016 04:26 PM (0mRoj)

56 Mmm...Brussels sprouts. Another way to cook them is parboil first, then throw them in a pan with butter and garlic, singing them slightly. Very tasty.

Nevertheless, I'd rather have a another little slice of the fresh blueberry pie I made this morning. It's perfect. Blues, cinnamon, nutmeg, a little lemon zest, not too much sugar in an all-butter crust. Summertime heaven.

Posted by: lizabtha at July 03, 2016 04:26 PM (yddCj)

57 >>> Kale and beets? Two of the three most disgusting vegetables on the planet? Blech.

You don't like beets? Smatterchew?

Posted by: indendently fluffy at July 03, 2016 04:27 PM (eiFlk)

58 IOW, cook them in such a way as they end up tasting like something else entirely.
Posted by: weirdflunkyonatablet at July 03, 2016 04:23 PM (NiwA

-----------Showing that one has to go to extraordinary lengths to cover up their flavor to make them edible-ish.
Posted by: Insomniac at July 03, 2016 04:24 PM (0mRoj)
-----------------

Hey, a mom will do whatever it takes to get her kids to eat their veggies. Especially the cruciferous ones, which oftentimes require special care.

Brussels sprouts are still way better than cauliflower. Ick.

Posted by: bluebell at July 03, 2016 04:27 PM (805dc)

59 Beat me to it. "They're great as long as they taste like bacon grease, garlic and thyme and then buried in bacon!"
Posted by: Insomniac at July 03, 2016 04:25 PM (0mRoj)
------------

Oh, I see. You've got something against bacon.

Posted by: bluebell at July 03, 2016 04:28 PM (805dc)

60 I refuse to "get into" and buy the kale thing. It is my modest and meager attempt at revolt. So there.

Right there with you!
*fist bump*

Posted by: Lizzy
****

Death to kale!

Posted by: Tilikum Killer Assault Whale at July 03, 2016 04:28 PM (hVdx9)

61 57 >>> Kale and beets? Two of the three most disgusting vegetables on the planet? Blech.

You don't like beets? Smatterchew?
Posted by: indendently fluffy at July 03, 2016 04:27 PM (eiFlk)

They're vile. Taste like dirt. Purple dirt.

Posted by: Insomniac at July 03, 2016 04:28 PM (0mRoj)

62 I burned Brussels sprouts the last time I made them. Haven't burned anything in a long time. I think my husband snuck in and turned up the heat to sabotage them.

Posted by: Lauren...TEXIT at July 03, 2016 04:29 PM (ZLNps)

63
Oh man, would I love that. Never thought of that.
Posted by: bluebell
--------------------
If you ever get down to Norfolk/VaBeach, lunchanged is on me.
Surf Rider West is right around the corner - they make a hollandaise that I could eat like soup.
And probably the best crabcakes on the east coast...

Posted by: Chi - not a sax legend at July 03, 2016 04:29 PM (eiebj)

64 59 Beat me to it. "They're great as long as they taste like bacon grease, garlic and thyme and then buried in bacon!"
Posted by: Insomniac at July 03, 2016 04:25 PM (0mRoj)
------------

Oh, I see. You've got something against bacon.
Posted by: bluebell at July 03, 2016 04:28 PM (805dc)

On the contrary. I would hate to see bacon so crudely defiled by mixing it with Brussels sprouts.

Posted by: Insomniac at July 03, 2016 04:30 PM (0mRoj)

65 lizabtha, that blueberry pie sounds heavenly.

I had some apples lying around, so I made an apple crisp this afternoon which smells heavenly. I tried a new recipe, with rum in it. Hope it's as good as it smells.

Posted by: bluebell at July 03, 2016 04:30 PM (805dc)

66 Everything is organic, apart from that which isn't.

Posted by: Kneel'n Dagrass Shyster at July 03, 2016 04:30 PM (Kr74t)

67 Mmm...pie...

Posted by: Insomniac at July 03, 2016 04:30 PM (0mRoj)

68 24
Have you ever tried kale chips? Wash the kale, fold the leave in half and cut out the center rib, then cut crosswise into 1-inch strips. Toss with a little olive oil, balsamic vinegar, salt, and pepper, spread on a baking sheet, and roast at 375 or so until crispy but not burnt. Can't really give a time because I just keep checking, but maybe 10-15 minutes.

Posted by: bluebell at July 03, 2016 04:10 PM (805dc)
-------------------------
Hmmmm. Sounds intriguing.

Posted by: Margarita DeVille at July 03, 2016 04:31 PM (T/5A0)

69 Time for some lazy dessert. Bought some delicious juicy peaches at a farmer's market ad I'm going to top them with candied pecans.

Posted by: All Hail Eris, Literate Savage at July 03, 2016 04:31 PM (jR7Wy)

70 Posted by: Chi - not a sax legend at July 03, 2016 04:29 PM (eiebj)
-------------

Oooh, Chi, you don't know what you're saying! If all goes well, we will be in NN in a couple weeks for my son's state baseball tournament. I was planning to ask you for eating recommendations if we do wind up going down.

Posted by: bluebell at July 03, 2016 04:32 PM (805dc)

71 Posted by: Insomniac at July 03, 2016 04:14 PM (0mRoj)

I think if you add enough chocolate it doesn't taste like avocado. It just gives a nice smooth texture. I like chocolate. I like avocado. I;d be willing to try them together-but someone else would have to make it.

Posted by: FenelonSpoke at July 03, 2016 04:32 PM (frf5f)

72 Sorry, Eris, Mafalda was an Argentine comic strip. I hadn't realized it was a pasta too.

Think of a very urban, hyper-political Calvin and Hobbes. In Spanish. Without Hobbes.

The link I had posted was for a line of children with Mafalda in the lead addressing a nurse saying, "we are here to be inoculated against despotism" which apparently was a dig against a political slogan of the time

Posted by: Kindltot at July 03, 2016 04:33 PM (ry34m)

73 Kale is great n a Portuguese soup called caldo verde, other than that it's troublesome.

Posted by: Scott at July 03, 2016 04:33 PM (7mIdW)

74 So, I've been promising (threatening) to post my rib recipe I'll be doubling tomorrow for a crowd.

I found the recipe years ago in a Food and Wine mag, and held onto it until trying it about six years ago.

Everyone, and I mean EVERYONE, says they're the best ribs they've ever had.

Don't be freaked by the anchovies in the dunk. When people find out, they're like, "Whatev" and continue to chow down.

Here it is:

TUSCAN BABY BACK RIBS

(overnight brining, so plan accordingly)

2 quarts water
1/4 cup plus 3 T. kosher salt
1/3 cup sugar
2 T. cracked black peppercorns
2 T. ground fennel
1 T. coriander seeds
2 tsp. juniper berries, crushed
2 tsp. dried marjoram, crumbled
4 bay leaves
1 head garlic, halved horizontally, plus 2 tsp. minced garlic

2 2-pound racks of pork baby back ribs
4 large anchovy fillets, mashed
6 T. fresh lemon juice
1/2 cup extra-virgin olive oil
2 T. chopped parsley

In a medium saucepan, combine 2 cups of the water with the salt, sugar, peppercorns, fennel, coriander seeds, juniper berries, marjoram, bay leaves and the halved head of garlic. Bring the brine to a simmer, stirring until the sugar dissolves.

Arrange the racks of ribs in a single layer in a roasting pan just large enough to hold them. Add the brine and the remaining 6 cups of water. (I use a couple of extra-large ziplock bags, and place them in the roasting pan). Cover and refrigerate at least 8 hours, or up to 12 hours.

Preheat oven to 325. Drain and rinse the ribs and pat dry. Set the racks on a large rimmed baking sheet in a single layer and cover with foil. Roast for about 2 hours, or until very tender.

In a large bowl, mash the anchovies and the remaining 2 tsp. of minced garlic, then stir in the lemon juice. Add the 1/2 cup of olive oil and parsley.

Light grill. Brush the grate with oil and grill the racks over a medium-hot fire for 5 minutes, turning occasionally, until crisp and browned. Transfer the racks to a cutting board, and cut in pieces. Toss the ribs in the dressing and pile on a platter. Serve hot or at room temp.

Posted by: Jane D'oh at July 03, 2016 04:35 PM (1ZOkK)

75 >>> They're vile. Taste like dirt. Purple dirt.

A lot of American table sugar is processed from beets.

If you eat a bunch, your poop will have little purple swirls coming off of it.

Posted by: indendently fluffy at July 03, 2016 04:35 PM (eiFlk)

76 I like Kale chips if I make them myself. The store brought ones are horrible and I don't even like kale as a regular vegetable-just the chips.

Posted by: FenelonSpoke at July 03, 2016 04:35 PM (frf5f)

77
The "organic" gave me pause, because A: organic is bullshit, and 2: it
usually is pricier to take advantage of people's fears. I hate that.

Organic is also a really good way to give yourself food poisoning, dysentery and other third-world hellhole illnesses. Because organic means "fertilized exclusively with shit". Most of the e coli food outbreaks in the last few years have been via organic produce.

Posted by: IllTemperedCur at July 03, 2016 04:35 PM (LuZz8)

78 Where do you get juniper berries from?. I've never seen them except on a juniper tree

Posted by: FenelonSpoke at July 03, 2016 04:36 PM (frf5f)

79 Kale gets sweeter after the nights start getting cold. Before then I'd rather eat turnip greens.

I would use cabbage as the greens and crunch in wraps I would make for picnics. The Kale didn't seem to hold up as well.

Posted by: Kindltot at July 03, 2016 04:37 PM (ry34m)

80 Pretty good, although I found that the red kale was tougher than the green. Coincidence? I have no idea.

heh.

I hate that kale fell into the trend category. It's just another green. No issues serving it here, but then, have been eating this stuff before the buzz killed it.

Posted by: artisanal 'ette at July 03, 2016 04:37 PM (qCMvj)

81 Posted by: FenelonSpoke at July 03, 2016 04:32 PM (frf5f)

I like them both as well, but the notion of combining them puts me off my lunch.

Posted by: Insomniac at July 03, 2016 04:37 PM (0mRoj)

82 76 I like Kale chips if I make them myself. The store brought ones are horrible and I don't even like kale as a regular vegetable-just the chips.
Posted by: FenelonSpoke at July 03, 2016 04:35 PM (frf5f)
------------

I've never bought them, because they are wicked expensive around here and I made them before I ever knew they were sold.

I think I first made them when we used to belong to a CSA and we would get a truck-load (only a slight exaggeration) of kale dumped on our front porch.

Posted by: bluebell at July 03, 2016 04:38 PM (805dc)

83 78
Where do you get juniper berries from?. I've never seen them except on a juniper tree

Posted by: FenelonSpoke at July 03, 2016 04:36 PM (frf5f)

My Fresh Market has them. Whole Foods probably has them as well.

Posted by: Jane D'oh at July 03, 2016 04:38 PM (1ZOkK)

84 I used to work in a deli at a well-known grocery chain. You don't know how many people wanted the macaroni salad, wanted the potato salad, the stuffed baked potato salad, the ambrosia. I know this because they would tell me, especially the men. They would end up buying kale salad, not because they wanted it, they've been guilted and brain-washed into buying it. I encountered this so many times it became predictable.

Posted by: washrivergal at July 03, 2016 04:39 PM (CFc5L)

85

Pork chops here tonight.

And, I just finished making a macaroni salad for tomorrow. No clue what else we'll have yet, but something on the grill.

We had t-bone steaks the night before on the grill. Gosh, I love them.

Posted by: artisanal 'ette at July 03, 2016 04:39 PM (qCMvj)

86 75 >>> They're vile. Taste like dirt. Purple dirt.

A lot of American table sugar is processed from beets.

If you eat a bunch, your poop will have little purple swirls coming off of it.
Posted by: indendently fluffy at July 03, 2016 04:35 PM (eiFlk)

Sugar beets =|= red beets.

Posted by: Insomniac at July 03, 2016 04:39 PM (0mRoj)

87 I like cauliflower more on the raw side. If it's overlooked it turns to mush. I will put it through the large side of the grater and serve it raw with hot curry on top, it is the paleo thing. I do the same with spiralized zucchini and tomato sauce.

Posted by: lindafell de spair in TEXIT at July 03, 2016 04:39 PM (xVgrA)

88

I see no par-boiling the beets to soften them a bit in the salad. I probably would have done this to bring out the sweetness more? Or, am I crazy?

Posted by: artisanal 'ette at July 03, 2016 04:40 PM (qCMvj)

89 I don't understand the hatred for Kale. I like it.

Posted by: Niedermeyer's Dead Horse at July 03, 2016 04:40 PM (SEXy3)

90
This recipe for brussels sprouts has become a Thanksgiving staple for my family. Really tasty, even folks in the family that don't like brussels sprouts have enjoyed it.

Caramelized Brussels Sprouts with Sherry-Dijon Vinaigrette

http://tinyurl.com/mca3xr4

Posted by: IllTemperedCur at July 03, 2016 04:40 PM (LuZz8)

91 >>>>>Any suggestions?
.
.
.
.
.Into the smoker it goes. Chunk in into four to six equal pieces. Four hours at 175 with heavy smoke and then let it rest for one day. Slice it up thick and then vacuum pack it. Fry it up just like bacon. Excellent.

Posted by: The Great White Scotsman at July 03, 2016 04:41 PM (iONHu)

92 Pork belly: I recommend hongshao rou, http://thewoksoflife.com/2014/04/shanghai-style-braised-pork-belly/

Kale is classified as a livestock poison by the CA Dept of Ag. The pseudocyanic compounds in it are a lot closer to real cyanide than the anthocyanins in beets. Personally I avoid the stuff entirely.

Posted by: grayishpanther at July 03, 2016 04:41 PM (ty9Ew)

93 Jane, the ribs sound awesome.

Someone around here was asking if anyone knew your deviled egg recipe the other day - can't remember who.

Posted by: bluebell at July 03, 2016 04:41 PM (805dc)

94 So pork belly is in your future?
Posted by: Skip at July 03, 2016 04:09 PM

Ah'm more of a cattle person.

Posted by: H. H. R. "Abuela Borracha" Clinton at July 03, 2016 04:41 PM (OF/aZ)

95 Posted by: Niedermeyer's Dead Horse at July 03, 2016 04:40 PM (SEXy3)

I find it bitter except when it's made into chips.

Posted by: FenelonSpoke at July 03, 2016 04:41 PM (frf5f)

96 Posted by: bluebell at July 03, 2016 04:32 PM (805dc)
-----------------
You visiting Bad News? On pupose?
Probably somewhere near Oyster Point or Yorktown...
I'll have to give that some thought.

But if you want a memorable breakfast, cross the HRBT and go to The Sandfiddler in OV. They make an eggs benedict with a soft-shelled crab that will make you want to marry the cook.

Posted by: Chi - not a sax legend at July 03, 2016 04:42 PM (eiebj)

97 That was me asking for your deviled eggs recipe.

Posted by: lindafell de spair in TEXIT at July 03, 2016 04:42 PM (xVgrA)

98 93 Jane, the ribs sound awesome.

Someone around here was asking if anyone knew your deviled egg recipe the other day - can't remember who.

Posted by: bluebell at July 03, 2016 04:41 PM (805dc)

Wasn't me but I love deviled eggs.

Posted by: Insomniac at July 03, 2016 04:43 PM (0mRoj)

99 Posted by: IllTemperedCur at July 03, 2016 04:40 PM (LuZz

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

That recipe looks delicious. I'm saving it, thanks!

I notice it has bacon in it. Too bad; Insomniac wouldn't like it.

Posted by: bluebell at July 03, 2016 04:43 PM (805dc)

100 43 Moki, one of my lactose-intolerant daughters can tolerate butter easily, but the other cannot tolerate it at all. Can you do butter?

Posted by: bluebell at July 03, 2016 04:20 PM (805dc)

No-no dairy whatsoever. No yogurt, no cheese, no milk/cream, no ice cream, no Nacho cheese doritos, etc. And dairy sneaks itself into some unsuspecting places-chicken nuggets, naan, restaurant dishes-we seldom go out because chefs (deservedly) like to put butter on and in everything. And I become violently ill almost immediately.

So- I've worked out how to make some of our more favorite dishes with dairy free or vegan ingredients, since those don't have dairy products. But I add bacon to make them better.

Dairy free biscuits and sausage gravy:

Biscuits:

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 tablespoon sugar

mix together in a bowl, then add

2/3 cup margarine or shortening- cup into the flour with a pastry cutter or two knives, until mixture is the size of peas

Slowly add in 2/3 cup chicken broth (chilled is best) mixing until flour/fat combo comes together. Place dough on a flour surface, roll out to 1/2 to 3/4 inch thick (depending on how high you like your biscuits) and cut out with a 2 inch biscuit cutter. Bake on parchment paper covered cookie sheet at 400 for 11-12 minutes, or until browned on top.

Sausage gravy:

1/2 cup margarine
1/4 cup flour
1/2 teaspoon of the following: garlic powder, onion powder, sage, cajun seasoning

Heat together on stovetop at medium heat. When the roux comes together, gradually whisk in 2 to 3 cups of chicken broth, stirring constantly until mixture is smooth. Add cooked, crumbles pork or turkey sausage, and stir until heated, then serve over the hot biscuits.

It's not quite the same as the real deal, but it sure helps when you get a craving.

Posted by: Moki at July 03, 2016 04:44 PM (ezHMO)

101 93
Jane, the ribs sound awesome.

Someone around here was asking if anyone knew your deviled egg recipe the other day - can't remember who.

Posted by: bluebell at July 03, 2016 04:41 PM (805dc)

I don't even use a recipe for deviled eggs anymore. I make so many for funeral receptions (speaking of which, I have another one this week...third one in less than two months).
Smoosh up the egg yolks, add mayo to desired consistency, some Dijon mustard, a bit of salt and pepper, and maybe some sweet pickle relish. Or, for more festive occasions, I'll skip the pickle relish and top them with caviar or crisp bacon. I sometimes add chopped capers.

Posted by: Jane D'oh at July 03, 2016 04:44 PM (1ZOkK)

102 Where do you get juniper berries from?
Posted by: FenelonSpoke at July 03, 2016 04:36 PM

If you don't mind them in liquid form, I've heard there various concoctions have been ginned up.

Posted by: Duncanthrax at July 03, 2016 04:45 PM (OF/aZ)

103 78 Where do you get juniper berries from?
Posted by: FenelonSpoke
--------------------

The bottom of a bottle of gin.

(Somebody had to say it!)

Posted by: Chi - not a sax legend at July 03, 2016 04:45 PM (eiebj)

104 Thanks Jane!

Posted by: lindafell de spair in TEXIT at July 03, 2016 04:45 PM (xVgrA)

105 Posted by: Jane D'oh at July 03, 2016 04:35 PM (1ZOkK)

The reason there are anchovies is because (according to Cooks Illustrated years ago), anchovies have the same effect as MSG - there's a compound in them that acts as a flavour enhancer. When you use it in small quantities, it adds umami and punches up the flavour, FWIW.

I like baby kale in salads, not too excited about it otherwise, worried a large portion will taste to vegetal.

That being said, growing a ton of chard in my P Patch, and came up a simple recipe for sauteed chard, will prolly work for kale.

Trim the chard, (cut out the thick centre stem part),and then coarsely chop.

Saute 1 thinly sliced shallot bulb in butter, then add chard and toss with tongs until it starts to wilt, then add salt/pepper.

When just about done, sprinkle generously with grated parm, toss once more, and remove from heat and serve.

Posted by: Linlithgow at July 03, 2016 04:46 PM (Gim9y)

106 >>> Sugar beets =|= red beets.

I believe you are telling me they aren't the same. Red beets are very sweet, though. They are in the potato salad which will be served at chez fluffy tomorrow.

Posted by: indendently fluffy at July 03, 2016 04:47 PM (eiFlk)

107 The Koreans grill pork belly slices at the table, then wrap them in lettuce and dip in a sauce. Samgyeopsal. It's pretty yummy.

Posted by: markwark at July 03, 2016 04:47 PM (A3/eT)

108 99 Posted by: IllTemperedCur at July 03, 2016 04:40 PM (LuZz
--------------

That recipe looks delicious. I'm saving it, thanks!

I notice it has bacon in it. Too bad; Insomniac wouldn't like it.

Posted by: bluebell at July 03, 2016 04:43 PM (805dc)

If you are saying I don't like bacon, I demand you retract this scurrilous and absurd libel immediately!

Posted by: Insomniac at July 03, 2016 04:47 PM (0mRoj)

109 "Organic" is just a nice way of saying "dirty hippie".

Pure BS.....

Found juniper berries once yeas ago in some upscale, posh foodie place that has long gone out of business. I still have them in the shrinkwrap package. I was gonna use them for sauerbraten but said the hell with it.

Posted by: Hairyback Guy at July 03, 2016 04:49 PM (ej1L0)

110 I made fresh peach ice cream today, and have a cream cheese pound cake in the oven. I've got to make the brine for the ribs (I'm doubling the recipe for tomorrow) and then I'm going to collapse.

The heat is awful today, and will be awful tomorrow, so I've dreading going to our annual community fireworks event. We've got a bunch of people who come every year, and everyone brings dishes to share.

Husband and his buddy get up early and go stake out our usual place, erect a shade tent, and put up tables under it.

It was 100 in town today, and here on our island is "just" 90 and humid. Ugh.

Then, yay! on Tuesday I have to get everything ready for the funeral reception on Wednesday morning.

Posted by: Jane D'oh at July 03, 2016 04:49 PM (1ZOkK)

111 You visiting Bad News? On purpose?
-----------

I know, right? Last year it was in Harrisonburg, which was fun. I'm sure it will be fun in NN too, because the team is full of nice boys and parents, but NN . . . .

Thanks for the tips. I'll let you know if we win next weekend and are coming to NN for sure, and where exactly we will be. I don't know the area at all apart from having gone to school in the 'burg in the 80s.

Posted by: bluebell at July 03, 2016 04:50 PM (805dc)

112 106 >>> Sugar beets =|= red beets.

I believe you are telling me they aren't the same. Red beets are very sweet, though. They are in the potato salad which will be served at chez fluffy tomorrow.
Posted by: indendently fluffy at July 03, 2016 04:47 PM (eiFlk)

Right. Sugar beets and red beets are not the same plant. And red beets still taste like dirt.

Posted by: Insomniac at July 03, 2016 04:50 PM (0mRoj)

113 Bluebell...I am already longing for new crop apples..pies, crisps, cakes, apple-filled croissant, etc. Can hardly wait!

Posted by: lizabtha at July 03, 2016 04:51 PM (RrDm2)

114

I have a handful of pork belly recipes laying about. CBD, I can scan and email you if you like.

Most are sausages, of course. One ingredient in many. And one is fancy pants from the Brock Heritage cookbook. Long and tedious recipe, but looks good. And another.

From The Art of Charcuterie, all of these sausage like:

calabrese salami, german bratwurst, kabanosy, in smoked turkey and dried apple sausage, spanish chorizo, Wisconsin-style smoked cheddar and jalapeno sausage, see also Bacon; Pancetta

From Brock's Heritage Pork Belly with Herbed Farro, Pickled Elderberries, Chanterrelles, and Sumac. The part where they prepare and brine the pork belly, then bake in the oven for 8 hours (no basting necessary), then it's weighted down in the fridge for another 12 hours afterwards. You finish it off by quickly frying pieces in a hot skillet until golden brown on each side.

Finally, from the Cafe Boulud Cookbook Spiced Fresh Pork Belly. A French technique. Another long one, days to prepare, and finished off with a pot of lentils and veggies.

Posted by: artisanal 'ette at July 03, 2016 04:52 PM (qCMvj)

115 >>>Place kale, beets and onion in a large mixing bowl and season liberally with salt.

Watch it, buddy. I'm liberal enough without the salt.

Posted by: Pauline Kale at July 03, 2016 04:52 PM (/mnCx)

116 Posted by: Jane D'oh at July 03, 2016 04:49 PM (1ZOkK)

Homemade peach ice cream and cream cheese pound cake and ribs. Not a thing in the world could beat that combo.

Posted by: washrivergal at July 03, 2016 04:52 PM (CFc5L)

117 Kale and pork belly...ummm good. When I was a wee laddy, me mum used to take a big mess of fresh kale, put it in a big stew pot (2 or 3 gallon) with a few inches of water in the bottom and a goodly hunk of bacon, and cook the mess until it was just done.

Still leafy but tender and oh so flavorful. CANNOT get my wife to cook it that way, or even let me cook it that way (she wouldn't eat it).

Her country upbringing requires greens, especially with bacon, to be cooked until it's a slimy mass.

Not all is lost with the old girl, though. Her polk salet is worthy of the gods (along with many other dishes).

Posted by: JT at July 03, 2016 04:52 PM (qG0hz)

118 No! Brussels sprouts are good! You're just cooking them wrong. They
need to be roasted in bacon fat with garlic and thyme, then sprinkled
copiously with bacon.

---
it's much easier to feed the dingleberries to a pig, then eat the pig.

in fact, it's a miracle that i'm here today: i hated those nasty things so much as a kid that i would swallow them whole, so i wouldn't have to taste them...

i'm surprised to this day that i didn't choke to death doing that.

Posted by: redc1c4 at July 03, 2016 04:53 PM (7XWyA)

119 If you are saying I don't like bacon, I demand you retract this scurrilous and absurd libel immediately!
Posted by: Insomniac at July 03, 2016 04:47 PM (0mRoj)
--------------

Hey pal, I wasn't the one pooh-poohing a recipe with bacon fat and chopped bacon among the ingredients . . . .

Posted by: bluebell at July 03, 2016 04:54 PM (805dc)

120 My husband swore he hated Brussels sprouts, until I began roasting them with olive oil and garlic.

Now he absolutely loves them.

Posted by: Jane D'oh at July 03, 2016 04:54 PM (1ZOkK)

121 in fact, it's a miracle that i'm here today: i hated those nasty things so much as a kid that i would swallow them whole, so i wouldn't have to taste them...

i'm surprised to this day that i didn't choke to death doing that.

Posted by: redc1c4 at July 03, 2016 04:53 PM (7XWyA)

That is amazing that you didn't choke to death. They're not small and rather dense in the center. Wow.

Posted by: washrivergal at July 03, 2016 04:55 PM (CFc5L)

122 Arrange the racks of ribs in a single layer in a roasting pan just large enough to hold them. Add the brine and the remaining 6 cups of water. (I use a couple of extra-large ziplock bags, and place them in the roasting pan). Cover and refrigerate at least 8 hours, or up to 12 hours.

Posted by: Jane D'oh

Looks tasty.

I'd make sure the brine was chilled to fridge temp before adding to meat. Or, cut the water in half and replace it with ice cubes to cool quickly.

And out of curiosity, have you tried adding the spices/herbs to the meat after draining the brine?

Posted by: weft cut-loop at July 03, 2016 04:56 PM (p2X2f)

123
WHAT HAPPENED TO TITANIC'S DEAD?

Ask A Mortician!

https://www.youtube.com/watch?v=OHwXhUFQPCk

Posted by: Bruce With a Wang! at July 03, 2016 04:56 PM (iQIUe)

124 We need a movie thread.

Posted by: Pauline Kale at July 03, 2016 04:56 PM (/mnCx)

125 CBD,

Here's a great Chinese Brasied Pork Belly recipe:

it always gets scarfed up till there's nothing left when I make it at home:

http://gastronomicrelevancy.blogspot.jp/2014/01/chin

ese-braised-pork-belly.html

As the poster of the recipe writes, it's also great for making your own Chinese pork buns,

if you want to get all fancy and such.

But, it's great by itself as an appetizer or just over rice with maybe a sprinkling of chopped green onions.

Posted by: naturalfake at July 03, 2016 04:56 PM (OHmik)

126 Slice pork belly into 1" by 1" strips. Sprinkle with 5 spice powder. Place on a rack in a deep pan, cover with foil, and cook at 300 degrees for 3 hours (+/-) until some of the fat has rendered out.

Let cool, then slice into 1" cubs.

Slice some brussel sprouts in half.

Heat up your deep fryer to about 350 degrees. Fry brussels sprouts until brown at edges. Place on a serving platter.

Fry pork belly cubes until brown and crispy. Place on brussel sprouts, then squirt some asian bbq sauce on top.

Serve with extra sauce.

Posted by: John Perkins at July 03, 2016 04:56 PM (CtwPQ)

127 We roast or grill almost all veggies with enough oil to get some yummy caramelization on them. Balsamic vinegar is good on brussel sprouts and green beans.

I hope our Costco has a pork belly for us!

Posted by: OldDominionMom at July 03, 2016 04:57 PM (GzDYP)

128

headed out for a walk before dinner

too nice out to stay inside, and we walked this morning as well, so nice today.

CBD, email me if you want one of those

Thanks for the thread as always.

Posted by: artisanal 'ette at July 03, 2016 04:58 PM (qCMvj)

129 My husband loves to eat, which is a wonder considering how he grew up.

MIL has never been able to cook to save her life, so he grew up hating all vegetables, and for some strange reason, CHEESE. She used to make a separate lasagna with no cheese for his spoiled ass.

Anyhow, when we were dating, I made an amazing eggplant parm, and he said, "This lasagna is incredible!" I said, "You've just eaten eggplant. Congratulations."

There's not a single food he won't eat now.

Posted by: Jane D'oh at July 03, 2016 04:58 PM (1ZOkK)

130 Oh! And the above recipe is incredibly, stupidly easy to make and thus gets the naturalfake 5-Star rating.

Posted by: naturalfake at July 03, 2016 04:58 PM (OHmik)

131 A patriotic movie thread

Posted by: Skip at July 03, 2016 04:58 PM (EX5wM)

132 i'm surprised to this day that i didn't choke to death doing that.

Posted by: redc1c4 at July 03, 2016 04:53 PM (7XWyA)
--------------

Yikes. I hated them too as a kid because my mother would boil them within an inch of their little lives, God love her.

But as mushy as they were, I don't think I could have swallowed one whole. Maybe your mom cut them up? I hope?

Posted by: bluebell at July 03, 2016 04:59 PM (805dc)

133 Ice Cream Sandwiches hit the spot.

Posted by: ALH at July 03, 2016 05:01 PM (Z56vq)

134 You should always distress or "massage" the kale leaves before incorporating them into a salad. It breaks up the fibers making them more edible and brings out the aromatics which most boring lettuce lacks.

Posted by: Chairman LMAO at July 03, 2016 05:02 PM (Zh8Y/)

135 Looks tasty.

I'd make sure the brine was chilled to fridge temp before adding to
meat. Or, cut the water in half and replace it with ice cubes to cool
quickly.

And out of curiosity, have you tried adding the spices/herbs to the meat after draining the brine?

Posted by: weft cut-loop at July 03, 2016 04:56 PM (p2X2f)

I add ice water to the brine. And no, I don't add any spices to the meat after draining. The ribs totally absorb the flavors of the spices during brining.

I kid you not, these ribs are so good little kids and adults alike go nuts over them. I considered not making them this year because I had a huge funeral reception last week and another one this week, and quite frankly, I'm sick of being in the kitchen. But husband and son whined and pleaded and I caved.

One of my girlfriends loves the recipe so much, she brines pork chops and pork loins in it, and finishes with the lemon, olive oil, anchovy bath. Her family doesn't want pork prepared any other way.

Posted by: Jane D'oh at July 03, 2016 05:02 PM (1ZOkK)

136 127 We roast or grill almost all veggies with enough oil to get some yummy caramelization on them. Balsamic vinegar is good on brussel sprouts and green beans.

I hope our Costco has a pork belly for us!
Posted by: OldDominionMom at July 03, 2016 04:57 PM (GzDYP)
--------------

I grill just about every veggie too, ODMom. I go to the farmer's market every week and spend a boatload of money, then we eat various combos of grilled veggies all week. My kids will eat just about any veggie if it's grilled with olive oil and a little balsamic.

Posted by: bluebell at July 03, 2016 05:03 PM (805dc)

137 I picked up some gorgeous fresh shelled lady peas from a farm stand this week. They are only grown in S. Georgia for a very brief period.

My exhausted self has got to prepare them for the freezer no later than Tuesday. We love them at Thanksgiving and Easter.

Posted by: Jane D'oh at July 03, 2016 05:05 PM (1ZOkK)

138 I was extremely picky for food as a kid, especially towards veggies, but eat lots of stuff now, grilling veggies I wouldn't still normally eat.

Posted by: Skip at July 03, 2016 05:06 PM (EX5wM)

139 We had fresh steamed blue crab for dinner last night. I picked up take out from Fresh Market for dinner tonight.

Son came over and he and husband are at the pool. Husband was all, "Why don't you join us and have some fun for a change?" I asked him if he thought the pound cake and ribs would prepared themselves. And gave him The Look.

Posted by: Jane D'oh at July 03, 2016 05:08 PM (1ZOkK)

140 tonight is brats and hot dogs....with grilled peaches for dessert........tomorrow.....maybe a nice roast beast.....

Posted by: phoenixgirl at July 03, 2016 05:11 PM (0O7c5)

141 I was extremely picky for food as a kid, especially towards veggies, but eat lots of stuff now, grilling veggies I wouldn't still normally eat.
Posted by: Skip

Same here plus I hated and still dislike most fruit except apples. Can't stand stone fruit except plums because they are flavor bombs. Bananas make me gag.

I hated tomatoes until i first tried fresh pico de gallo. Converted instantly.

Posted by: weft cut-loop at July 03, 2016 05:13 PM (p2X2f)

142 weft, if you like plums I'd bet you'd love peaches.

I'm with you on the banana thing though. It's about the only fruit I can't stand.

They serve cauliflower and bananas in hell.

Posted by: bluebell at July 03, 2016 05:16 PM (805dc)

143 After a feast of roast beast, I always thought wild kale was your "go to" when you're out in the woods with no toilet paper.

Posted by: Fritz at July 03, 2016 05:16 PM (oia+s)

144 Made baby back ribs on the grill with Cole slaw yesterday. Thanks to everyone who gave me an ingredient list to make the slaw yesterday.
Tonight is homemade sweet and sour chicken with homemade egg rolls I made and frozen a few weeks ago.
Tomorrow, I have to clean and divide the whole prime tenderloin I picked up at Costco yesterday and we will do steaks and grill asparagus.

Posted by: lindafell de spair in TEXIT at July 03, 2016 05:19 PM (xVgrA)

145 Bananas make me gag.

Posted by: weft cut-loop
----------------
Try not taking the whole thing at once...

Posted by: Chi - not a sax legend at July 03, 2016 05:19 PM (eiebj)

146 What kind of roast beast are we talking about here? Chupacabra? Jackalope?

Posted by: lindafell de spair in TEXIT at July 03, 2016 05:21 PM (xVgrA)

147 Porchetta. This is the recipe my wife made: http://www.marthastewart.com/1056744/porche She made it for an anniversary dinner for her uncle and aunt. It was mighty fine pig.

Posted by: Lester at July 03, 2016 05:21 PM (2UPXV)

148 Bananas make me gag.

Posted by: weft cut-loop
----------------
Try not taking the whole thing at once...
Posted by: Chi - not a sax legend
--------
Ok, I lol at that.

Posted by: lindafell de spair in TEXIT at July 03, 2016 05:22 PM (xVgrA)

149 I see it's 8.28 lbs so I'd split it and freeze half.
Then,
2 tsp salt
2 tsp black pepper
2 tsp garlic powder
1 14.5 oz can chicken broth
Stick it in crock pot, sprinkle with spices, pour in broth, and cook on low for 8 hrs.
mmm mmm mmm

Posted by: mrt721 at July 03, 2016 05:23 PM (JeAp+)

150 Posted by: phoenixgirl at July 03, 2016 05:11 PM (0O7c5)

Oh my. Grilled peaches! Yumm!

I heard a guy on the radio yesterday talking about skewering then spiral slicing hot dogs before grilling. Anyone ever done that?

Posted by: OldDominionMom at July 03, 2016 05:24 PM (GzDYP)

151 My Costco carries the pork belly already sliced 1/2 inch thick. I divide it up and freeze it to use in various concoctions.

Posted by: lindafell de spair in TEXIT at July 03, 2016 05:26 PM (xVgrA)

152 Anyhow, when we were dating, I made an amazing eggplant parm, and he said, "This lasagna is incredible!" I said, "You've just eaten eggplant. Congratulations."

There's not a single food he won't eat now.
Posted by: Jane D'oh

Eggplant is a gateway vegetable.

Posted by: FDA at July 03, 2016 05:26 PM (/mnCx)

153 Posted by: artisanal 'ette at July 03, 2016 04:40 PM (qCMvj)

Crazy? Possibly. Sane? Absolutely not...you read and comment on AoSHQ.

And I used packaged beets, so they were pre-cooked and easy!

Posted by: CharlieBrown'sDildo at July 03, 2016 05:26 PM (Zu3d9)

154 weft, if you like plums I'd bet you'd love peaches.

Posted by: bluebell

Nope. No peaches, apricots, pluots, or plutocrats. The texture and taste just strikes me as all wrong.

The only reason I have learned to eat plums is because a neighbor had a big ass tree and gave them away to the neighborhood. Texture is still awful but the super sour skin and sweet fruit is quite a thing.

Posted by: weft cut-loop at July 03, 2016 05:28 PM (p2X2f)

155 The neighbors had a porchetta once.

Everyone else called it a Karmann Ghia, but we knew better

Posted by: Kindltot at July 03, 2016 05:29 PM (ry34m)

156 Nope. No peaches, apricots, pluots, or plutocrats. The texture and taste just strikes me as all wrong.

The only reason I have learned to eat plums is because a neighbor had a big ass tree and gave them away to the neighborhood. Texture is still awful but the super sour skin and sweet fruit is quite a thing.
---------------
Have you tried taking them whole?

Posted by: lindafell de spair in TEXIT at July 03, 2016 05:29 PM (xVgrA)

157 152 Anyhow, when we were dating, I made an amazing eggplant parm, and he said, "This lasagna is incredible!" I said, "You've just eaten eggplant. Congratulations."

There's not a single food he won't eat now.
Posted by: Jane D'oh

Eggplant is a gateway vegetable.
Posted by: FDA at July 03, 2016 05:26 PM (/mnCx)

It contains a significant amount of nicotine. Accordingly we will begin regulating, testing and monitoring all growth, sale, and consumption of eggplant.

Posted by: FDA at July 03, 2016 05:30 PM (0mRoj)

158 My friend's Philipina wife bakes and roasts pork bellies with the skin on. The meat and fat is like butter in the mouth and the crunchy skin is like rock candy.

Posted by: Dave at Buffalo Roam at July 03, 2016 05:30 PM (5CiUZ)

159 Kale, cauliflower, Brussels sprouts, cabbage, broccoli, collards, etc. are all the same species of plant, so if you don't like one you aren't going to like any of the others.

I don't know why it has so many different names. We have a zillion different shapes and colors of beans, tomatoes, potatoes, apples, and everything else without them rating a totally different name.

Posted by: Trumps of Doom at July 03, 2016 05:31 PM (T2E1C)

160 Now I've got to start the brine for the ribs. Ugh. I'm so tired from being out in the heat all afternoon.

Posted by: Jane D'oh at July 03, 2016 05:37 PM (1ZOkK)

161 Brussels Sprouts

Trim stem end slightly and remove outer leaves.
Cut in half, vertically, from top to bottom through the stem.
Melt butter in heavy nonstick pan and fry cut-side down until well browned. Flip over and fry a little longer until they're done.
Salt and pepper to taste while cooking.
Sprinkle a little balsamic vinegar on them just before you remove from heat. Think of the vinegar as an aromatic.
Serve with finely grated Romano cheese at the table.

Enjoy.

.

Posted by: Love Hertz at July 03, 2016 05:37 PM (no0Da)

162 Huh. Half my post disappeared.

Posted by: Jane D'oh at July 03, 2016 05:37 PM (1ZOkK)

163 Jane, you sound like you need a gin and tonic.

Posted by: All Hail Eris, Literate Savage at July 03, 2016 05:38 PM (jR7Wy)

164 I like brussel sprouts, cabbage, broccoli and collard greens, but I still don't like Kale

Posted by: FenelonSpoke at July 03, 2016 05:38 PM (frf5f)

165 I posted about our Georgia peaches being really, really good this year. Made the peach ice cream earlier today and it's hardening in the freezer in the garage. My recipe also has some peach preserves added. It's amazing.

Posted by: Jane D'oh at July 03, 2016 05:39 PM (1ZOkK)

166 163
Jane, you sound like you need a gin and tonic.

Posted by: All Hail Eris, Literate Savage at July 03, 2016 05:38 PM (jR7Wy)

Heh. Funny you should mention that. I just made one.

Posted by: Jane D'oh at July 03, 2016 05:40 PM (1ZOkK)

167 165 I posted about our Georgia peaches being really, really good this year. Made the peach ice cream earlier today and it's hardening in the freezer in the garage. My recipe also has some peach preserves added. It's amazing.
Posted by: Jane D'oh at July 03, 2016 05:39 PM (1ZOkK)

Peach ice cream is my husband's favorite dessert. Would you mind posting that recipe sometime? I've lost the one we used to use long, long ago when we first married. I'll blame one of the many moves.

Posted by: Moki at July 03, 2016 05:41 PM (ezHMO)

168 Actually like kale, but had to stop eating. Too much Vitamin K, and alas, I'm on blood thinners.

Posted by: Jay the Man at July 03, 2016 05:43 PM (b/9y4)

169 OT. The guy whose foot was blown off in Central Park. It wasn't a traditional firework. It was homemade. By some one with a knowledge of chemistry

Posted by: ThunderB at July 03, 2016 05:43 PM (zOTsN)

170 I would appreciate some advice on BREAD:

Went to a bbq joint (County Line on the Hill) to pick up an order and discovered that they sell day old bread (which is notoriously excellent). So I bought a huge loaf of whole wheat for a $1 (and I think I totally ripped them off).

There's no way we're going to eat it all. How long can I keep it in the fridge/freezer? Also, how do I thaw it out if I freeze it?

Thank you in advance.

Posted by: sKunKY cHooM at July 03, 2016 05:44 PM (CbGSW)

171 Loved it saut�ed with a ton of garlic and red pepper flakes... and of course a good extra virgin olive oil.

Posted by: Jay the Man at July 03, 2016 05:45 PM (b/9y4)

172 They are calling it a " home made bomb"

Posted by: ThunderB at July 03, 2016 05:45 PM (zOTsN)

173
You use Pork Belly to make Crackling:

Score the skin in a diamond pattern and then rub a lot of sea salt into it and leave this to sit at room temperature for 1 hour or more.

Then you put it in on a greased baking sheet or tray or pan and put it in a pre-heated oven at 300 F for 3 hours. Then when that time is up, you turn the heat up to absolute top and cook it for another 30 mins. Then you rest it for 20 min.

http://goo.gl/nYCK6X

Posted by: Bruce With a Wang! at July 03, 2016 05:47 PM (iQIUe)

174 But they know for sure it isn't terrorism

Posted by: ThunderB at July 03, 2016 05:47 PM (zOTsN)

175 There are two ways to eat pork belly. This is my favorite: https://en.wikipedia.org/wiki/Samgyeopsal

Posted by: setnaffa at July 03, 2016 05:47 PM (jl6Ly)

176 How long can I keep it in the fridge/freezer? Also, how do I thaw it out if I freeze it?

Thank you in advance.

Posted by: sKunKY cHooM at July 03, 2016 05:44 PM (CbGSW)
It'll keep for a few months (at least) in the freezer. Just set it out on the counter to thaw.

Posted by: Country Singer at July 03, 2016 05:48 PM (GUBah)

177 Better images here. Leave it to Wiki to screw up something simple: http://tinyurl.com/samgyupsal

Posted by: setnaffa at July 03, 2016 05:50 PM (jl6Ly)

178 I remember veggies....

back to the grill.

Posted by: akak at July 03, 2016 05:51 PM (5+d/n)

179 lindafell de spair in TEXIT at July 03, 2016 05:29 PM

Plutocrats. Heh.

Posted by: KT at July 03, 2016 05:52 PM (qahv/)

180 As long as the bread is wrapped up it should keep for a few months. When you put it out to thaw make sure it's still wrapped or it will dry out. I usually take a few pieces out at a time, wrap in a paper towel and nuke for 15 seconds, check, repeat as needed.

Posted by: lindafell de spair in TEXIT at July 03, 2016 05:54 PM (xVgrA)

181 Trim kale stems. Place medium rare t-bone also on the plate. Throw kale in garbage.

Posted by: TfG at July 03, 2016 05:54 PM (nSThB)

182 KT,
It was a play on Chi's joke about not taking bananas whole so weft wouldn't gag.

Posted by: lindafell de spair in TEXIT at July 03, 2016 05:55 PM (xVgrA)

183 I'd at least throw the kale on the compost

Posted by: Skip at July 03, 2016 05:57 PM (EX5wM)

184 Holy shit, was that fireworks? My whole house just shook from that boom.

Posted by: Country Singer at July 03, 2016 06:00 PM (GUBah)

185 The reason the red kale is tougher than the green is probably that the red was bred for looks and the green was bred for eating.

For really tender kale, try Siberian Kale, which is a whole different species. White Russian is supposed to be the best. I've grown Red Russian (Ragged Jack) and Red Ursa. They are both good. Hard to find in markets because Siberian kale wilts unless plunged into ice water before it goes to market. But it's easy to grow.

Like most of its relatives, it tastes best in cool weather. But doesn't become inedible as the weather heats up like Broccoli Rabe.

Posted by: KT at July 03, 2016 06:01 PM (qahv/)

186 Here's my peach ice cream recipe, sized for my one quart gel freezer:

PEACH ICE CREAM

1 cup fresh or frozen peaches (USE FRESH!!)
3/4 cup sugar
2 cups half and half
1 cup whipping cream
1/2 cup peach preserves
1/4 tsp. cinnamon (I don't use it. I've replaced it with almond extract, which brings out the peach flavor)

In the work bowl of a food processor, process peaches with 1/4 cup of sugar until only a few bits of peaches remain. Place in an airtight container and refrigerate overnight.

In a heavy 3 quart saucepan, combine remaining sugar with half and half and whipping cream, peach preserves, and cinnamon/almond extract.

Bring to a simmer over medium heat until bubble begin to form around the edge of the pan. DO NOT BOIL. Let mixture cool slightly and refrigerate overnight in a container.

Add pureed peach mixture to chilled milk mixture and pour into a gel-type countertop freezer (mine is a Krups).

Posted by: Jane D'oh at July 03, 2016 06:02 PM (1ZOkK)

187 lindafell de spair in TEXIT at July 03, 2016 05:55 PM

Thought you meant it. Wasn't sure why. I love those kinds of word usages if they are bizarre enough.

Posted by: KT at July 03, 2016 06:03 PM (qahv/)

188 Jane D'oh at July 03, 2016 06:02 PM

Sounds divine. I would probably use 1/8 teaspoon almond extract and some vanilla.

Vanilla with a little almond extract used to be called "Viennese vanilla". Don't know if that is still true.

Posted by: KT at July 03, 2016 06:05 PM (qahv/)

189 Use some to make rillettes.

http://www.food.com/recipe/rillettes-de-porc-potted-pork-443611

Posted by: Starring Miley's Tongue as Paul Kersey at July 03, 2016 06:07 PM (4p3Tz)

190 cousin of bacon, always a non-reason for that. bbq people, oh and, *ice cold* beers, maybe some cukes just to say 'salad'. I just finished a nicely baked banana nut bread loaf, and I don't bake...

I swear everything I task about in the food prep, I excel.

And I found the new piece for my coleman stove. They call it this
Coleman� Fuel Regulator Assembly

I picked the right time for a visit to Academy for this elder Coleman stove. Now to retreat my cast iron stuff.

And new Luchesse boots. Yay!

Happy 4th everyone. Stay safe and be happy.

Posted by: micky at July 03, 2016 06:11 PM (o5vMc)

191 Stupid Comcast server went south. Again.

Posted by: Jane D'oh at July 03, 2016 06:14 PM (1ZOkK)

192 I have a cooking challenge. Our current house guest, recovering from surgery, has been put on a strict low-salt diet. Doc's only suggestion was "Steamed vegetables - lots of steamed vegetables".

So far I have made chicken tacos with no cheese, pork chops with steamed mixed veggies on the side (topped with unsalted butter), ground beef with lots of veggies (stir-fried/braised) and yogurt smoothies.

This is a guy whose former diet at home seemed to be made up mostly of Cup o' Noodles, pizza, hamburgers, deli foods and pickled stuff. He put extra salt in his ketchup for french fries. He bought pickled peppers last night. They're vegetables, right? (Sigh)

Any tasty low-salt suggestions? He does like veggies, fortunately. Mild diabetic.

Posted by: KT at July 03, 2016 06:14 PM (qahv/)

193 Have Verizon for years, never had a problem

Posted by: Skip at July 03, 2016 06:15 PM (EX5wM)

194 Stupid Comcast server went south. Again.

Posted by: Jane D'oh at July 03, 2016 06:14 PM (1ZOkK)

Comcast is the worst company ever.

Posted by: ThePrimordialOrderedPair at July 03, 2016 06:19 PM (mBYZv)

195 Comcast is the worst company ever.

Posted by: ThePrimordialOrderedPair at July 03, 2016 06:19 PM (mBYZv)

We live on an island. Comcast is it. They suck balls.

Posted by: Jane D'oh at July 03, 2016 06:20 PM (1ZOkK)

196 Made the brine for the ribs. Letting it cool. Son calls and informs me he and his dad will just eat at the pool bar.

I informed him I had bought nice take-out from Fresh Market, and their sorry asses WILL come home to eat.

I'm in something of a mood.

Posted by: Jane D'oh at July 03, 2016 06:22 PM (1ZOkK)

197 Dice the pork belly up in to large cubes (1/2 inch to an inch), cook in a skillet same as bacon.
Add those to soup for a real kick.

Posted by: navybrat at July 03, 2016 06:23 PM (w7KSn)

198 Posted by: KT at July 03, 2016 06:14 PM (qahv/)
------------

KT, about the only suggestion I can make is to grill things (meat, veggies) as much as possible, since you can do marinades with lots of flavorful things like vinegar, lemon juice, garlic, etc. with herbs and spices, leaving out the salt.

Costco sells something called "Organic No-Salt Seasoning" in their spice aisle that is just a bunch of different dried herbs and spices, but it's quite tasty. I use it on a lot of things, including pork chops, chicken, and veggies.

Posted by: bluebell at July 03, 2016 06:23 PM (805dc)

199 If you grill a peach does it burn the fuzz off? I like peaches but hate the fuzz.

Posted by: born01930 at July 03, 2016 06:24 PM (vqR3/)

200 Posted by: KT at July 03, 2016 06:14 PM (qahv/)

If I may, get or have a farberware or bamboo steamer.
Broc ftw.

There was something about GHW Bush not liking broc. Pfft!

Dunham's Walter -- 'dumb ass'
put some love into it.

Posted by: micky at July 03, 2016 06:24 PM (o5vMc)

201 Revealed: Heroic Emory student REFUSED ISIS terrorists' offer to leave besieged Dhaka cafe to stay and be slaughtered with his two female friends

http://goo.gl/v1MFLt

============
Dont know if I believe this bc his female friends would undoubtedly tell him to go and save himself. Then again, maybe the girls never had a chance to tell him.

The gov said all the terrorists were from wealthy families and were well educated. You could tell that from just looking at them. Rot in hell...

Posted by: Bruce With a Wang! at July 03, 2016 06:24 PM (iQIUe)

202 Any suggestions?

---

Wok. Slice thin, toss with chili paste and fermented black bean paste, soy and sugar, garnish with green onions

Like a bacon stir fry.

Posted by: Bigbys Cellphone at July 03, 2016 06:30 PM (Cq0oW)

203 Grilled cubed pork belly with pressed watermelon on skewers.

Posted by: profligatewaste at July 03, 2016 06:32 PM (t7h71)

204 Thanks, bluebell and micky. Good suggestions.

Posted by: KT at July 03, 2016 06:33 PM (qahv/)

205
If you grill a peach does it burn the fuzz off? I like peaches but hate the fuzz.

Posted by: born01930 at July 03, 2016 06:24 PM (vqR3/)
=====
Ever heard of nectarines? For my money and time, they are better than peaches. No fuzz.

Posted by: mustbequantum at July 03, 2016 06:38 PM (MIKMs)

206 Rillettes is pulled pork?

Posted by: Kindltot at July 03, 2016 06:40 PM (ry34m)

207 174 But they know for sure it isn't terrorism
Posted by: ThunderB at July 03, 2016 05:47 PM (zOTsN)

And that's a fact!

Posted by: washrivergal at July 03, 2016 06:42 PM (CFc5L)

208 My experience with Kale is that it tastes like what grass tasted like when I was a kid.

YMMV.

Posted by: eleven at July 03, 2016 06:43 PM (qUNWi)

209 Make Carnitas - I just made some with wild turkey breast, but pork works great - it is a slow oven-poached braise in peanut oil and seasonings - the sky is the limit. America's Test Kitchen has a great recipe, but you can email me for the recipe with my tweaks. Wonderful on fresh corn tortillas and toppings.

Posted by: Greywolf at July 03, 2016 06:46 PM (xOjlc)

210 "My experience with Kale is that it tastes like what grass tasted like when I was a kid. "

Why did you eat grass as a kid?

Posted by: Ricardo Kill.....TEXIT at July 03, 2016 06:46 PM (9ym/8)

211 207 174 But they know for sure it isn't terrorism
Posted by: ThunderB at July 03, 2016 05:47 PM (zOTsN)

And that's a fact!
Posted by: washrivergal at July 03, 2016 06:42 PM (CFc5L)

I just read that officials are saying the devise was made by an "explosive hobbyist" - there's a new term we can throw around.

Posted by: washrivergal at July 03, 2016 06:49 PM (CFc5L)

212 >>>>>"My experience with Kale is that it tastes like what grass tasted like when I was a kid. "

Why did you eat grass as a kid?
.
.
.
.They was poor.

Posted by: The Great White Scotsman at July 03, 2016 06:51 PM (iONHu)

213 born01930 at July 03, 2016 06:24 PM

Dip the peaches in boiling water then cold water if you have to.

Remove the skin

Then grill

Posted by: KT at July 03, 2016 06:51 PM (qahv/)

214 I pressure braise pork bellies. In the Atlanta area, The Super H Mart has good ones, for cheap. I use this recipe, but I substitute hard cider for the beer. More Irish that way. Delicious!

http://dadcooksdinner.com/2011/09/pressure-cooker-pork-belly-beer-braise.html/

Posted by: VKI at July 03, 2016 06:53 PM (qySNZ)

215 Why did you eat grass as a kid?

North Korea.

What, you didn't know I was Korean?

If you didn't try to eat a blade of grass when you were a kid you were never a kid.

Posted by: eleven at July 03, 2016 06:53 PM (qUNWi)

216 My experience with Kale is that it tastes like what grass tasted like when I was a kid.

Why did you eat grass as a kid?

Maybe he smoked the kale instead.

Posted by: boulder terlit hobo at July 03, 2016 06:54 PM (6FqZa)

217 I remember chewing on blades of grass as a kid. That's why we know when "it tastes like grass".

Posted by: washrivergal at July 03, 2016 06:56 PM (CFc5L)

218 You people are dangerously close to me farting in your general direction.

Posted by: eleven at July 03, 2016 06:57 PM (qUNWi)

219
If you didn't try to eat a blade of grass when you were a kid you were never a kid.

Posted by: eleven at July 03, 2016 06:53 PM (qUNWi)

I used to pretend I was a horse. I was four. Yes, I've eaten grass.

Posted by: Jane D'oh at July 03, 2016 06:57 PM (1ZOkK)

220 Thank you washrivergal.

I'm vindicated.

Posted by: eleven at July 03, 2016 06:58 PM (qUNWi)

221 Thank you Jane.

Posted by: eleven at July 03, 2016 06:58 PM (qUNWi)

222 I ate clovers. Actually not too bad.

Posted by: eleven at July 03, 2016 06:59 PM (qUNWi)

223 The best thing about boiled grass is it has no taste.

Posted by: Aleksandr Solzhenitsyn at July 03, 2016 06:59 PM (0mRoj)

224 220 Thank you washrivergal.

I'm vindicated.
Posted by: eleven at July 03, 2016 06:58 PM (qUNWi)

Good 'cause I was getting worried over your comment,
218.

Posted by: washrivergal at July 03, 2016 07:00 PM (CFc5L)

225 Well, I've got the ribs braising in the garage fridge, the cream cheese pound cake has cooled, and the fresh peach ice cream is ready.

We're having Fresh Market tater salad and cucumber salad, and I'm going to cook their salmon fillets in the oven.

And then I intend to crawl in bed and try to relax before tomorrow, and the funeral reception I'm doing on Wednesday.

I envy the snowbirds who live here, and leave for the entire summer. I'd kill to be in the mountains during this heat here.

Posted by: Jane D'oh at July 03, 2016 07:00 PM (1ZOkK)

226 Clovers are better than Kale, I'll say that much.

Posted by: eleven at July 03, 2016 07:00 PM (qUNWi)

227 So this amateur hobbyist explosive

It was shock sensitive. Meaning it would go off when someone stepped on it

Like an IED

No terrorism. No no. A hobbyist

Posted by: ThunderB at July 03, 2016 07:00 PM (zOTsN)

228 g'early evenin', 'rons

Posted by: AltonJackson at July 03, 2016 07:00 PM (KCxzN)

229

A shock sensitive explosive. That's not a firework. That's an IED

Posted by: ThunderB at July 03, 2016 07:01 PM (zOTsN)

230 Alton...did you ever try to eat grass when you were a kid?

Posted by: eleven at July 03, 2016 07:01 PM (qUNWi)

231 When our son came home from the Corp(se), his first 4th fireworks display was tough on him. I remember his girlfriend at the time rubbing his back, and he couldn't even look up at them.

Happily, he's way better now. Hoping the rain holds off tomorrow night.

Posted by: Jane D'oh at July 03, 2016 07:02 PM (1ZOkK)

232 Who the fuck has "making mines and tossing them around city streets" as a hobby?

Posted by: boulder terlit hobo at July 03, 2016 07:03 PM (6FqZa)

233 The key to eating grass is to pull out the new small blades slowly and eat the tender white base. When you re a kid and playing outside. Also the best way to eat carrots is to pull them out of your neighbors garden and rinse the dirt off with a garden hose

Prairie crudit�s

Posted by: ThunderB at July 03, 2016 07:04 PM (zOTsN)

234 232
Who the fuck has "making mines and tossing them around city streets" as a hobby?

Posted by: boulder terlit hobo at July 03, 2016 07:03 PM (6FqZa)

If I had a son....

The JEF

Posted by: Jane D'oh at July 03, 2016 07:04 PM (1ZOkK)

235 227 So this amateur hobbyist explosive

It was shock sensitive. Meaning it would go off when someone stepped on it

Like an IED

No terrorism. No no. A hobbyist
Posted by: ThunderB at July 03, 2016 07:00 PM (zOTsN)

Yes, that's exactly what it means. Like pitching horse-shoes, pressing flowers, collecting stamps. You know, a hobby!!! I bet President Beelzebub is going to make this very clear.

Posted by: washrivergal at July 03, 2016 07:04 PM (CFc5L)

236 Has anyone seen Clock Boy lately?

Posted by: Jane D'oh at July 03, 2016 07:04 PM (1ZOkK)

237 Also you should suck the small blooms of a honey suckle to get the sugary nectar

Posted by: ThunderB at July 03, 2016 07:05 PM (zOTsN)

238 I suppose next y'all will tell me some among the Horde never licked the nectar out of honeysuckle flowers before...sheesh...

Posted by: Brother Cavil, That Guy at July 03, 2016 07:05 PM (vyqqu)

239 someone got their foot blown off ?

Posted by: Bigby's Knuckle Sandwich at July 03, 2016 07:05 PM (Cq0oW)

240 237 Also you should suck the small blooms of a honey suckle to get the sugary nectar
Posted by: ThunderB at July 03, 2016 07:05 PM (zOTsN)

Huh. Huh huh huh. Huh huh.

Posted by: Insomniac at July 03, 2016 07:06 PM (0mRoj)

241 We did not make shock sensitive explosives when I was a kid, and we did all manner of dangerous shit

Posted by: ThunderB at July 03, 2016 07:06 PM (zOTsN)

242 /fistbumps ThunderB

Posted by: Brother Cavil, That Guy at July 03, 2016 07:06 PM (vyqqu)

243 >>>>So this amateur hobbyist explosive

It was shock sensitive. Meaning it would go off when someone stepped on it

Like an IED

No terrorism. No no. A hobbyist
.
.
.
.
.Have they released any more details yet? All I see is a wounded guy on a gurney and a "explosive hobbyist" that may or may not have had something to do with this.

And they are calling this definitely not an IED so don't ask us any questions about that.

I smell IED test in the park.

Posted by: The Great White Scotsman at July 03, 2016 07:06 PM (iONHu)

244 240 237 Also you should suck the small blooms of a honey suckle to get the sugary nectar
Posted by: ThunderB at July 03, 2016 07:05 PM (zOTsN)

Huh. Huh huh huh. Huh huh.
Posted by: Insomniac at July 03, 2016 07:06 PM (0mRoj)

I was just thinking of that. Yes, of course I did.

Posted by: washrivergal at July 03, 2016 07:07 PM (CFc5L)

245 Who the fuck has "making mines and tossing them around city streets" as a hobby?

Posted by: boulder terlit hobo

YEAH~!

Oops, shit - nevermind.

Posted by: Marceau Marceau at July 03, 2016 07:07 PM (p2X2f)

246 238
I suppose next y'all will tell me some among the Horde never licked the nectar out of honeysuckle flowers before...sheesh...

Posted by: Brother Cavil, That Guy at July 03, 2016 07:05 PM (vyqqu)

Oh yes. We had a fence full of honeysuckle vine in upstate SC.

We have a pindo palm out front that is about to produce fruit. The fruit is the size of a grape and tastes grape-like. I've bought palm fruit from a stand in SC years ago.

The birds and deer go nuts over it.

Posted by: Jane D'oh at July 03, 2016 07:07 PM (1ZOkK)

247 Nypd bomb squad said it was a homemade shock sensitive explosive made by someone with a knowledge of chemistry.

Ya know

Common folk

Posted by: ThunderB at July 03, 2016 07:08 PM (zOTsN)

248 Heh...iodine crystals and concentrated ammonium hydroxide. Safe-ish when kept damp. Look at it sideways when dry, however..... Boom.

And thermite. We made a lot of thermite when I was a kid.

Posted by: Your Decidedly Devious Uncle Palpatine, Still Accepting Harem Applicants at July 03, 2016 07:08 PM (PVKI/)

249 The JEF will tell us all to CALM DOWN.

Are Mooch, the Moochettes and Granny back from their pricey vacay?

Posted by: Jane D'oh at July 03, 2016 07:09 PM (1ZOkK)

250 247 Nypd bomb squad said it was a homemade shock sensitive explosive made by someone with a knowledge of chemistry.

Ya know

Common folk
Posted by: ThunderB at July 03, 2016 07:08 PM (zOTsN)

I am so glad we have a new, fresh cause for alarm.
You know, walking in parks, hiking on trails. Gives it all an extra exciting stimulation.

Posted by: washrivergal at July 03, 2016 07:10 PM (CFc5L)

251 And if your mother showed you how you can carefully deconstruct the bloom of a holly hock and make a fairy from the bloom

Posted by: ThunderB at July 03, 2016 07:11 PM (zOTsN)

252 238
I suppose next y'all will tell me some among the Horde never licked the nectar out of honeysuckle flowers before...sheesh...

Posted by: Brother Cavil, That Guy at July 03, 2016 07:05 PM (vyqqu)

That would be a resounding YES, I never have, the smell of honeysuckle makes me gag. If I got it that close to my nose, it would not be pretty. Of course, the neighbor lady had a honeysuckle hedge.

Posted by: Sherry McEvil, Stiletto Corsettes now franchising Lulu Snackbars at July 03, 2016 07:11 PM (kXoT0)

253 Husband and son are on the way home from the pool.

I told them I would kill them both by curb-stomping them if they didn't come home for the Fresh Market take-out.

Son has to get home to his sweet dog to "drain her" as he puts it.

Posted by: Jane D'oh at July 03, 2016 07:11 PM (1ZOkK)

254 Honeysuckle nectar is divine.

Posted by: bluebell at July 03, 2016 07:13 PM (805dc)

255 Posted by: ThunderB at July 03, 2016 07:11 PM (zOTsN)

I saw The Holly Hocks open for Fairy From The Bloom in '88 at the Mud Island Amphitheater.

Posted by: Country Singer at July 03, 2016 07:13 PM (GUBah)

256 In other Savannah news, a low-life thug hit a woman in the face with his gun, and stole her purse, in one of the most popular parks here. She was escorting her daughter and two other Girl Scouts.

So glad son is out of the hood.

Posted by: Jane D'oh at July 03, 2016 07:13 PM (1ZOkK)

257 Jane, how does son like the new digs?

Posted by: Infidel at July 03, 2016 07:13 PM (ml68g)

258 >>>>Nypd bomb squad said it was a homemade shock sensitive explosive made by someone with a knowledge of chemistry.

Ya know

Common folk
.
.
.
.Doesn't everyone? I mean I practice my hobbyist IED technique after I get done with my model railroading.

Posted by: The Great White Scotsman at July 03, 2016 07:15 PM (iONHu)

259
247 Nypd bomb squad said it was a homemade shock sensitive explosive made by someone with a knowledge of chemistry.
Ya know
Common folk
Posted by: ThunderB at July 03, 2016 07:08 PM (zOTsN)

Over at the NY Post, the interviewed bomb-squad guys are really down-playing it all by saying they see a lot of this kind of home-made stuff every year at this time.

Seriously?

Posted by: RondinellaMamma at July 03, 2016 07:15 PM (oQQwD)

260 Eating honeysuckle nectar and making IEDs

Typical childhood really

Posted by: ThunderB at July 03, 2016 07:15 PM (zOTsN)

261 257
Jane, how does son like the new digs?

Posted by: Infidel at July 03, 2016 07:13 PM (ml68g)

He likes it. One bedroom, ground floor, patio where he has his grill. It's on a busy street, but has peaceful, wooded walking trails. So he's not keeping his head on a swivel now. And his dog has made friends with a kitten next door who loves dogs. So that's sweet.

Posted by: Jane D'oh at July 03, 2016 07:16 PM (1ZOkK)

262 Home made firecracker or Roman candle. Ok

Homemade shock sensitive explosive. No

Posted by: ThunderB at July 03, 2016 07:16 PM (zOTsN)

263 Nypd bomb squad said it was a homemade shock sensitive explosive made by someone with a knowledge of chemistry.

How long before the MSM starts losing their shit about tannerite?

Posted by: Country Singer at July 03, 2016 07:16 PM (GUBah)

264 >>>>>Eating honeysuckle nectar and making IEDs

Typical childhood really
.
.
.
.
.Summers in Rangoon......

Posted by: Dr. Evil at July 03, 2016 07:16 PM (iONHu)

265 Also you should suck the small blooms of a honey suckle to get the sugary nectar

Yup.

Posted by: eleven at July 03, 2016 07:16 PM (qUNWi)

266 Alton...did you ever try to eat grass when you were a kid?

Posted by: eleven at July 03, 2016 07:01 PM

hell, my diet now consists of dirt & grass, with the occasional bowl of dead leaves....

shorter answer, yes, I did

Posted by: AltonJackson at July 03, 2016 07:17 PM (KCxzN)

267 Posted by: Jane D'oh at July 03, 2016 07:16 PM (1ZOkK)

You must be so relieved.

Posted by: Infidel at July 03, 2016 07:18 PM (ml68g)

268 Sucking honeysuckle blossoms is one of my best memories.

That, and eating warm, ripe figs off my grandpa's trees in FL.

Our fig tree is FINALLY producing, after years and years.

Posted by: Jane D'oh at July 03, 2016 07:18 PM (1ZOkK)

269 shorter answer, yes, I did

Right?

Posted by: eleven at July 03, 2016 07:18 PM (qUNWi)

270 >>>>>Golden and his friends were visiting New York from Washington D.C.
for the Fourth of July holiday, The New York Post reported. The trio was
jumping from a large, sloping rock in the park at 10:52 a.m. when
Goldens foot triggered the device.

A witness, John Murphy, said Golden's foot was all but gone. He said he spoke with Golden's friends after the blast.
.
.
.
.Hobbyist, Right..........

Posted by: The Great White Scotsman at July 03, 2016 07:19 PM (iONHu)

271 These are wonderful childhood memories.

Posted by: ThunderB at July 03, 2016 07:19 PM (zOTsN)

272 Later, all. Gotta warm the salmon in the oven and get ready for the guys to come to dinner.

Posted by: Jane D'oh at July 03, 2016 07:19 PM (1ZOkK)

273 251 And if your mother showed you how you can carefully deconstruct the bloom of a holly hock and make a fairy from the bloom
Posted by: ThunderB at July 03, 2016 07:11 PM (zOTsN)

What is a hollyhock? And why would I want to be made a fairy?

Posted by: Insomniac at July 03, 2016 07:19 PM (0mRoj)

274 268 Sucking honeysuckle blossoms is one of my best memories.

That, and eating warm, ripe figs off my grandpa's trees in FL.

Our fig tree is FINALLY producing, after years and years.
Posted by: Jane D'oh at July 03, 2016 07:18 PM (1ZOkK)

Screw you, fig tree!

Posted by: Jesus Christ at July 03, 2016 07:21 PM (0mRoj)

275 I remember as a kid being shown by a naturalist (on a school field trip) how to eat sumac. (not the poison kind).

Not bad. Anybody ever tried that?

Posted by: eleven at July 03, 2016 07:21 PM (qUNWi)

276
IED
In the park
Think it was the 4th of July

Posted by: f'd at July 03, 2016 07:22 PM (BO/km)

277 Hollyhocks are large stalk like plants that produce large bell shaped blooms. You need a toothpick and you turn a bud into a face, if you carefully peel it, and affix it to the bloom which becomes a full skirt. Looks like a fairy scarlet Ohara

Posted by: ThunderB at July 03, 2016 07:22 PM (zOTsN)

278 Eleven -

Old folks by us used to make something like lemonade from sumac. Really good, as I recall

Posted by: Your Decidedly Devious Uncle Palpatine, Still Accepting Harem Applicants at July 03, 2016 07:22 PM (PVKI/)

279 276
IED
In the park
Think it was the 4th of July
Posted by: f'd at July 03, 2016 07:22 PM (BO/km)

Terrible, but LOL. I denounce, etc.

Posted by: washrivergal at July 03, 2016 07:23 PM (CFc5L)

280 Go on you tube and search holly hock dolls. It's a charming child hood past time

Posted by: ThunderB at July 03, 2016 07:24 PM (zOTsN)

281 Oh dear Alton, it sounds like you need a home-cooked meal.

Posted by: bluebell at July 03, 2016 07:24 PM (805dc)

282 Cops are calling explosion an experiment. Reporters are calling it a fire work

Posted by: ThunderB at July 03, 2016 07:25 PM (zOTsN)

283 I was in the fireworks store today and they were selling tannerite. They also had an Ace Of Spades missle bank but I didn't get one. Everything was way overpriced.

Posted by: f'd at July 03, 2016 07:25 PM (BO/km)

284 282 Cops are calling explosion an experiment. Reporters are calling it a fire work
Posted by: ThunderB at July 03, 2016 07:25 PM (zOTsN)

That's a grand pronouncement right there. How in the world do they know it was an "experiment"? And if an "experiment" to what end? Try-out, test for more?

Posted by: washrivergal at July 03, 2016 07:27 PM (CFc5L)

285 One mans experiment is another mans pronto type

Posted by: ThunderB at July 03, 2016 07:28 PM (zOTsN)

286 On ESPN ( yeah I know they suck) but the Sunday Night baseball game of the week is from FT Bragg NC. It's pretty cool, even if they referred to the 82nd as the 82nd "Air Force" Brigade?

Posted by: Nevergiveup at July 03, 2016 07:28 PM (Ozsfq)

287 280 Go on you tube and search holly hock dolls. It's a charming child hood past time
Posted by: ThunderB at July 03, 2016 07:24 PM (zOTsN)

Cute, I guess. My main childhood pastime was misery. Too bad there were weren't any hollyhocks around.

Posted by: Insomniac at July 03, 2016 07:28 PM (0mRoj)

288 snail eating a mushroom
https://twitter.com/FAUNAtography/status/728513896907071489

Posted by: boulder terlit hobo at July 03, 2016 07:30 PM (6FqZa)

289 Just had a nice filet of minion - dunno if it was a one or two eyed job.

Posted by: DaveA at July 03, 2016 07:31 PM (8J/Te)

290 Dave A -

Reminds me of the old Kids in the Hall, folks luring muppets in, then clubbing and cooking them.

Posted by: Your Decidedly Devious Uncle Palpatine, Still Accepting Harem Applicants at July 03, 2016 07:35 PM (PVKI/)

291 The closest I've ever come to playing with explosives is hammering cap-gun caps on the sidewalk.

Posted by: washrivergal at July 03, 2016 07:38 PM (CFc5L)

292 247 Nypd bomb squad said it was a homemade shock sensitive explosive made by someone with a knowledge of chemistry.

TATP?

Posted by: Smash'em at July 03, 2016 07:38 PM (4A5fG)

293
Doesn't everyone? I mean I practice my hobbyist IED technique after I get done with my model railroading.
Posted by: The Great White Scotsman

Gomez Addams model railroading.

Posted by: Bertram Cabot Jr. at July 03, 2016 07:38 PM (IqV8l)

294 Not buying Mayor De BlahBlahsio's PC story coming out of NY regarding that poor kid that got his foot blown off. Weiss funeral was basically around the corner (of course that could be just a coincidence) but too hard to believe the device was not deliberately left where kids routinely climb upon those rocks. Meanwhile the Dims are attaching every pork belly project they can to their gun bills this week, including PP - those hypocrite ghouls.. BTW, never have cooked scary pork belly, always thought bacon was just faster & easier & far more familiar;-)

Posted by: Bebe Dahl at July 03, 2016 07:40 PM (yNyJy)

295 Edward Mejia Davis @TeddyDavisCNN
Sources tell CNN's Evan Perez: expectation is that there will be announcement of no charges in Clinton email probe w/in next two weeks or so

===

yay

Posted by: Bigby's Knuckle Sandwich at July 03, 2016 07:41 PM (Cq0oW)

296 Distinguished Service Corss recipient throws out the first ball

Posted by: Nevergiveup at July 03, 2016 07:42 PM (Ozsfq)

297 I don't believe anything CNN reports

Posted by: Nevergiveup at July 03, 2016 07:43 PM (Ozsfq)

298 no but i can believe that

Posted by: Bigby's Knuckle Sandwich at July 03, 2016 07:45 PM (Cq0oW)

299 Surprised Hillary doesn't charge the FBI with something.

Posted by: Bertram Cabot Jr. at July 03, 2016 07:45 PM (IqV8l)

300 What is a hollyhock? And why would I want to be made a fairy?
Posted by: Insomniac at July 03, 2016 07:19 PM (0mRoj)

Hollyhock is an old fashioned flower.

Fairies are good from getting you from one side of the river to the other when there isn't a bridge

Posted by: Kindltot at July 03, 2016 07:47 PM (ry34m)

301 206
Rillettes is pulled pork?

Posted by: Kindltot at July 03, 2016 06:40 PM (ry34m)

It's a coarse country pate, (see #189) delicious with baguette. I discovered it in France and it's just wonderful.

Posted by: Starring Miley's Tongue as Paul Kersey at July 03, 2016 07:48 PM (4p3Tz)

302 So, some poor enlisted accidentally leaks an e-mail, and he's in Leavenworth for years?

Good to know.

I hope Hillary's cough is something serious and deadly.

And I refuse to denounce myself.

Posted by: Jane D'oh at July 03, 2016 07:49 PM (1ZOkK)

303 So Clinton will sell us out at every turn with impunity, fill the SCOTUS with wrathbags, and come after everyone she hates with federal attack agencies with even more impunity.

But Trump is bad M'Kay.

Posted by: eleven at July 03, 2016 07:49 PM (qUNWi)

304 But Trump is bad M'Kay.

I'm having a chalk flashback. *sob*

Posted by: Oberlin College Snowflake at July 03, 2016 07:53 PM (Tyii7)

305
Edward Mejia Davis @TeddyDavisCNN
Sources tell CNN's Evan Perez: expectation is that there will be announcement of no charges in Clinton email probe w/in next two weeks or so

===

yay
Posted by: Bigby's Knuckle Sandwich at July 03, 2016 07:41 PM (Cq0oW)
---------------------

She sure sounded footloose and fancy-free in her interview with Chuck Todd.

"It was easy. It was fun! And now I'm going to see a Broadway play!" la la la!!!

Posted by: iforgot at July 03, 2016 07:55 PM (5o5ek)

306 Obama gave the order she was not to be charged.

May he burn in hell for the way he's treated this country.

Posted by: Jane D'oh at July 03, 2016 07:56 PM (1ZOkK)

307
But Trump is bad M'Kay.
Posted by: eleven at July 03, 2016 07:49 PM (qUNWi)
----------------

Bad bad Trump says what 80% of the country is thinking.

Posted by: iforgot at July 03, 2016 07:57 PM (5o5ek)

308 So... ramadanadingdong ends on Tuesday.

Have a feeling something major might happen before then.

Posted by: shibumi who is awaiting SMOD at July 03, 2016 07:57 PM (tvyXw)

309 I'm hoping for a much worse outcome for the JEF.

The banhammer of doom prevents any details.

Posted by: Infidel at July 03, 2016 07:57 PM (ml68g)

310 308 So... ramadanadingdong ends on Tuesday.

Have a feeling something major might happen before then.
Posted by: shibumi who is awaiting SMOD at July 03, 2016 07:57 PM (tvyXw)

Like a mass shooting at a gay bar?

Posted by: Insomniac at July 03, 2016 07:57 PM (0mRoj)

311 308
So... ramadanadingdong ends on Tuesday.

Have a feeling something major might happen before then.

Posted by: shibumi who is awaiting SMOD at July 03, 2016 07:57 PM (tvyXw)

Well, according to the prissy, limpwristed douchebag in the Oval Office, our country is capable of "absorbing" a whole lot of dead Americans.

Posted by: Jane D'oh at July 03, 2016 07:58 PM (1ZOkK)

312 I haven't read 300 comments yet, so in case no one has already mentioned, pork belly banh mi.

Posted by: San Franpsycho at July 03, 2016 07:59 PM (EZebt)

313 There were rumbling from ISIS the other day of attacks tomorrow

Posted by: Skip at July 03, 2016 07:59 PM (Yo9Lf)

314 That's a good price for kale, especially at Fairway. Still not enough to convince me to buy it though.

Posted by: idolmaker at July 03, 2016 07:59 PM (S90IG)

315 #302 Good for you, Jane!

And glad your son is out of the hood.

Posted by: Starring Miley's Tongue as Paul Kersey at July 03, 2016 07:59 PM (4p3Tz)

316 Expecting there wiill be no charges against Hillary and knowing there will be no charges are different things.

It is just a rumor.

Posted by: eman at July 03, 2016 07:59 PM (MQEz6)

317 Well, I posted my Tuscan ribs recipe upthread. For those who were asking for it.

Posted by: Jane D'oh at July 03, 2016 08:00 PM (1ZOkK)

318 I'm thinking the airport Watergate style meeting was the ok it's clear for Hillary

Posted by: Skip at July 03, 2016 08:01 PM (Yo9Lf)

319
318 I'm thinking the airport Watergate style meeting was the ok it's clear for Hillary
Posted by: Skip at July 03, 2016 08:01 PM (Yo9Lf)

Or the opposite and Bill lied to Hillary.

Posted by: eman at July 03, 2016 08:02 PM (MQEz6)

320 Well, according to the prissy, limpwristed douchebag in the Oval Office,
our country is capable of "absorbing" a whole lot of dead Americans.

Well he should prance to the front of the line!

Posted by: Infidel at July 03, 2016 08:02 PM (ml68g)

321 If ISIS attacks us tomorrow and Trump responds with "Nuke those fuckers!", Trump is the next Prez.

Posted by: eman at July 03, 2016 08:04 PM (MQEz6)

322 320 Well, according to the prissy, limpwristed douchebag in the Oval Office,
our country is capable of "absorbing" a whole lot of dead Americans.

Well he should prancersize to the front of the line!
Posted by: Infidel at July 03, 2016 08:02 PM (ml68g)

FTFY

Posted by: Insomniac at July 03, 2016 08:04 PM (0mRoj)

323 I can't wait for Mooch to pretend to give a flying fuck about the 4th.

"All THAT for a flag??"

Posted by: Jane D'oh at July 03, 2016 08:06 PM (1ZOkK)

324 Brussel sprouts & kale get a bad rap, but it's the cooking & cleaning process. BSprouts should be roasted & allowed to caramelize to really make them cooked right. Also to bring out their sweetness, a slight dusting of sugar prior. This is true of beets also. Kale should be very young & leaves only, cooked never raw, raw it's like chewing cud. Speaking of chewing cud, looks like Chairman Cow Pantsuit will get a pass from Comey. Fairly sure what Chairman Cow has on B.O. but not sure what B.O. has on Comey, but John Roberts ruling on B.O.Care & Robert's adopted kid comes to mind.

Posted by: Bebe Dahl at July 03, 2016 08:06 PM (yNyJy)

325 Listening to Aaron Klein on radio who has read every word on both Benghazi reports and is going over some of the points.

Posted by: Skip at July 03, 2016 08:07 PM (Yo9Lf)

326 That's a good price for kale, especially at Fairway. Still not enough to convince me to buy it though.

It tastes like grass. Very primitive. Boiling it is the only way to make it edible in my estimation.

Posted by: eleven at July 03, 2016 08:08 PM (qUNWi)

327 Thank you for the correction.

Posted by: Infidel at July 03, 2016 08:08 PM (ml68g)

328 Speaking of chewing cud, looks like Chairman Cow
Pantsuit will get a pass from Comey. Fairly sure what Chairman Cow has
on B.O. but not sure what B.O. has on Comey, but John Roberts ruling on
B.O.Care Robert's adopted kid comes to mind.

Posted by: Bebe Dahl at July 03, 2016 08:06 PM (yNyJy)

It was a given after Barry and Loretta had a face-to-face.

If my son, who had a certain level of security clearance, had mishandled ONE FUCKING E-MAIL, he'd be in Leavenworth right now.

Posted by: Jane D'oh at July 03, 2016 08:09 PM (1ZOkK)

329 Or the opposite and Bill lied to Hillary.
Posted by: eman at July 03, 2016 08:02 PM (MQEz6)

Someone posted last week that the day to look for is July 12th......forgot who it was.

Posted by: Hairyback Guy at July 03, 2016 08:09 PM (ej1L0)

330 I don't kale.

Posted by: Joe Hallenbeck at July 03, 2016 08:10 PM (MNgU2)

331 I haven't seen chique d'afrique for a while. I hope she's OK.

Posted by: rickl at July 03, 2016 08:10 PM (sdi6R)

332 Brace yourselves. We're going to be "ruled" by President Hell Bitch.

Posted by: Jane D'oh at July 03, 2016 08:10 PM (1ZOkK)

333 Heh. Just saw a new Progressive Insurance commercial.

Ghostbuster theme.

Ghostbuster was *male*.

Female ghostbusters hardest hit.

Posted by: Anachronda at July 03, 2016 08:10 PM (Oi5b2)

334 Every time I go to tacobell I end up vowing to never go back. Tonight after church decided what I needed was a couple bean burritos. I ordered them with guacamole added. Pretty simple, huh? Idiot-proof you might even say. Upon reaching the very end of the first burrito, I fished out the receipt to see if they charged me for guacamole which was obviously not added. It was on the receipt, and whammo, there the guacamole was, in the last 1/2 inch of the burrito. How in the name of all that is holy can a person NOT spread guacamole across the length of a damn burrito before folding it? I should know better than to go back there. This is ETEX and we have loads of TexMex and authentic Mexican places which believe in satisfying the customer. But tacobell can't be bothered with that silliness. Will not complain about it though, cause why? Don't want my food spit on. Ain't worth it to me. Just won't go back again.

Posted by: Eromero at July 03, 2016 08:11 PM (zLDYs)

335 Female ghostbusters hardest hit.

Posted by: Anachronda at July 03, 2016 08:10 PM (Oi5b2)

Heh. We went to the screening of "Range 15" and the vets and active duty in the audience booed the trailer.

Posted by: Jane D'oh at July 03, 2016 08:12 PM (1ZOkK)

336 Posted by: Eromero at July 03, 2016 08:11 PM (zLDYs)

If they were paid $15 / hr that wouldn't happen don't you know.

Posted by: Joe Hallenbeck at July 03, 2016 08:13 PM (MNgU2)

337 July 12 is Amazon Prime day or something. Coincidence? Hey look at all these awesome things on sale for Prime only members......don't worry about some silly news story....
Sounds plausible.

Posted by: lindafell de spair in TEXIT at July 03, 2016 08:14 PM (xVgrA)

338 Eromero ... I shall never eat food prepared by teenagers or reprobates...

Posted by: eleven at July 03, 2016 08:14 PM (qUNWi)

339 Soon a robot will make a much better burrito for you Eromero. And some sorry burrito maker will be unemployed.

Posted by: f'd at July 03, 2016 08:15 PM (BO/km)

340 Ain't worth it to me. Just won't go back again.
Posted by: Eromero at July 03, 2016 08:11 PM (zLDYs)

Yup....Toxic Hell is nasty, nasty, nasty. Never go back and your colon will thank you for that....

Posted by: Hairyback Guy at July 03, 2016 08:15 PM (ej1L0)

341 I would much rather get food from a robot than a disinterested person.

Posted by: eleven at July 03, 2016 08:16 PM (qUNWi)

342 I love it when I go through the trouble of making a nice, labor intensive dinner and my kids won't F'ing eat it....yep. F'ing.love.It.

Posted by: lindafell de spair in TEXIT at July 03, 2016 08:17 PM (xVgrA)

343 I'll believe the pass on charges if Catherine Herridge comes out and says so.

Posted by: Ben Had at July 03, 2016 08:17 PM (OQqKV)

344 That's one advantage of Subway. You get to see them making your sandwich.

Posted by: Joe Hallenbeck at July 03, 2016 08:18 PM (MNgU2)

345 If you need to, you know, go, and it's been some time since you, you know, went, then Taco Bell will do the, you know, trick.

Posted by: f'd at July 03, 2016 08:18 PM (BO/km)

346 That's frustrating lindafell. I remember those days. What did you make? I'm sure it was good.

Posted by: Infidel at July 03, 2016 08:20 PM (ml68g)

347 I have never been let down by Subway.

The bread could be better but it's workable.

Posted by: eleven at July 03, 2016 08:21 PM (qUNWi)

348 Well, I contributed my rib recipe and peach ice cream recipe today.

I'm off to go to bed early and rest up for the hot, humid, afternoon tomorrow.

'Night, all.

Posted by: Jane D'oh at July 03, 2016 08:21 PM (1ZOkK)

349 I love it when I go through the trouble of making a nice, labor intensive dinner and my kids won't F'ing eat it....yep. F'ing.love.It.

Posted by: lindafell de spair in TEXIT at July 03, 2016 08:17 PM (xVgrA)

Sounds like your guilt tripping skills need improvement.

Posted by: Tim in Illinois. at July 03, 2016 08:22 PM (WVsWD)

350 This is ETEX and we have loads of TexMex and authentic Mexican places which believe in satisfying the customer. But tacobell can't be bothered with that silliness. Will not complain about it though, cause why? Don't want my food spit on. Ain't worth it to me. Just won't go back again.

Posted by: Eromero at July 03, 2016 08:11 PM (zLDYs)

Never understood why anybody would go to Taco Bell (disclaimer: been there myself admittedly a couple times) with all the awesome Mexican/TexMex food there is here.

Posted by: Blano at July 03, 2016 08:22 PM (heN73)

351 Cauliflower with cheese sauce is yummy. And i also like Brussels sprouts and broccoli.

Posted by: Alberta Oil Peon at July 03, 2016 08:22 PM (GSdpU)

352 Lindafell, did you add garlic or some other thing they told you they didn't like?

Posted by: eleven at July 03, 2016 08:23 PM (qUNWi)

353 I'm late to the gardening thread, but I guess we were talking a lot about onions.

I've usually planted onion sets, sometimes done seed or young plants. I prefer sets, being in N IL they are quicker to reach maturity.

After many yrs of gardening I learned, I think it was here, just plant the sets slightly in the dirt, don't bury them. Like one half or one third in the dirt. You get bigger onions as they don't have to fight the dirt to expand. This yr I have the biggest onions I've ever grown.

Posted by: Farmer at July 03, 2016 08:25 PM (o/90i)

354 Homemade sweet and sour chicken. You know, cut the chicken into chunks, marinate for a few hours, dredge in flour/cornstarch mixture, deep fry each piece, then get a different pan, saut� onion and bell peppers, then make the sauce from scratch and then add the cooked chicken and toss to coat. Oh, and the homemade egg rolls I did a few weeks back and put in the freezer. Those were in no ways labor intensive./snark/ I have a rice cooker so that was easy.

Posted by: lindafell de spair in TEXIT at July 03, 2016 08:25 PM (xVgrA)

355 Dammit. Just remembered I have to give little kitty her gel in her ear for her hyperthyroidism.

Need to do it around nine p.m.

So tired.

Posted by: Jane D'oh at July 03, 2016 08:25 PM (1ZOkK)

356 lindafell not sure how old the kids are or how dependent on that meal they were but if young enough that it was important enough there will be another meal very shortly it could be served again.

Posted by: Skip at July 03, 2016 08:25 PM (Yo9Lf)

357 328 Speaking of chewing cud, looks like Chairman Cow
Pantsuit will get a pass from Comey. Fairly sure what Chairman Cow has
on B.O. but not sure what B.O. has on Comey, but John Roberts ruling on
B.O.Care Robert's adopted kid comes to mind.

Posted by: Bebe Dahl at July 03, 2016 08:06 PM (yNyJy)

It was a given after Barry and Loretta had a face-to-face.

If my son, who had a certain level of security clearance, had mishandled ONE FUCKING E-MAIL, he'd be in Leavenworth right now.

Posted by: Jane D'oh at July 03, 2016 08:09 PM (1ZOkK)
You mean Bubba? Barry & Sweet Loretta Legtrunks don't require a face-to-face to BFF on a regular basis.

Posted by: Bebe Dahl at July 03, 2016 08:25 PM (yNyJy)

358 "This yr I have the biggest onions I've ever grown. "

Yes but are they too big to wear on a belt? I hear they are coming back into style.

Posted by: Tim in Illinois. at July 03, 2016 08:26 PM (WVsWD)

359
343 I'll believe the pass on charges if Catherine Herridge comes out and says so.
Posted by: Ben Had at July 03, 2016 08:17 PM (OQqKV)
----------------------

That's how I feel. But I'll worry in the meantime. It's like being addicted to a bad drug.

Posted by: iforgot at July 03, 2016 08:26 PM (5o5ek)

360 My kids eat onions on their burgers and dogs. I put garlic in everything. The really frustrating part is when I made it last month they liked it. This month, not so much.

Posted by: lindafell de spair in TEXIT at July 03, 2016 08:27 PM (xVgrA)

361 I haven't planted one damned thing in our raised garden bed. Last year it rained so much, even the squash died.

We've got hot peppers for days though, in planters on the deck.

Posted by: Jane D'oh at July 03, 2016 08:27 PM (1ZOkK)

362
Someone posted last week that the day to look for is July 12th......forgot who it was.
Posted by: Hairyback Guy at July 03, 2016 08:09 PM (ej1L0)
------------------

The Mysterious Orson.

Posted by: iforgot at July 03, 2016 08:28 PM (5o5ek)

363 I predict that Hillary is going down.

Posted by: Huma W. at July 03, 2016 08:28 PM (WVsWD)

364 I found a volunteer onion coming up in my tomato plants. I haven't planted onions for 2 years. Not sure how that happened since I till and add soil every year.

Posted by: Infidel at July 03, 2016 08:28 PM (ml68g)

365 And I'm off to bed! Yes! I've made fresh peach ice cream, cream cheese pound cake, and have four racks of baby back ribs brining. Have a great 4th, all.

Posted by: Jane D'oh at July 03, 2016 08:29 PM (1ZOkK)

366 Nood.

Posted by: Duncanthrax at July 03, 2016 08:30 PM (OF/aZ)

367 The Mysterious Orson.
Posted by: iforgot at July 03, 2016 08:28 PM (5o5ek
Nod. You never forgot;-)

Posted by: Bebe Dahl at July 03, 2016 08:31 PM (yNyJy)

368 Sleep well, Jane.

Posted by: Infidel at July 03, 2016 08:32 PM (ml68g)

369 Saw Hollyhocks mentioned above. I bought some a couple of years ago and put them in some pots and stuck them on my balcony. To my surprise, they actually grew and are quite pretty. My condo faces east, has huge trees between me and the Metro (subway) and it doesn't get much sun. Hollyhocks apparently don't need much sun. I have a decent balcony garden but I'm limited to what I can grow. Has to be plants that can grow with limited sun.

Posted by: Puddleglum at July 03, 2016 08:32 PM (eujXY)

370 Kale...yeah, right. Never had it and don't see me going out of my way to try it.

And speaking of organic (besides the fact it translates to "costs more with no discernible difference in taste, or benefit to your long-term health"), does anybody think the long awaited Hillary FBI interview was organic? Did they serve rea and cookies to Herself and her five attorneys? How many times did she invoke her 5th amendment rights?

Posted by: Hank at July 03, 2016 08:32 PM (bmbnN)

371 Nitery Jane. Have a good 4th.

Posted by: Bebe Dahl at July 03, 2016 08:33 PM (yNyJy)

372 Posted by: Puddleglum at July 03, 2016 08:32 PM (eujXY
Good tip. I like Hollyhocks & have shade also. Will try them out next year, never knew Hollyhocks grew in shady areas. Thanks.

Posted by: Bebe Dahl at July 03, 2016 08:36 PM (yNyJy)

373 343 I'll believe the pass on charges if Catherine Herridge comes out and says so.
Posted by: Ben Had at July 03, 2016 08:17 PM (OQqKV)
---------------------------------------------
No charges on the Bitch.
She's way too big to fail.

Posted by: Catherine Herridge at July 03, 2016 08:37 PM (T/5A0)

374 372: Everything I read about them said they need full sun. I only get full sun for about an hour. They grew anyway. Pretty blooms.

Posted by: Puddleglum at July 03, 2016 08:38 PM (eujXY)

375 lindafell -- there's a garlic limit.

If you put too much it's overpowering.

Posted by: eleven at July 03, 2016 08:40 PM (qUNWi)

376 OT. The guy whose foot was blown off in Central Park. It wasn't a traditional firework. It was homemade. By some one with a knowledge of chemistry

Posted by: ThunderB at July 03, 2016 05:43 PM (zOTsN)

Evidently not enough knowledge, if the explosion when stepped on was an accident. Or too much, if that were the intended outcome.

Posted by: Alberta Oil Peon at July 03, 2016 08:41 PM (GSdpU)

377 But they know for sure it isn't terrorism

Posted by: ThunderB at July 03, 2016 05:47 PM (zOTsN)

I think in this case, "they" might be right. Blind pig, acorn, all that. But the bomb was in an out-of-the-way place, and a guy climbing rocks set it off. Terrorists usually plant their bombs in well-traveled places, to get the body count as high as possible.

Now, it might have been a would-be terrorist experimenting with an explosive formula, who set out a small batch with a timer or fuse. And it didn't go off, but became sensitized to pressure. I think some of the TATP type explosives have that property.

But i don't think the intent of this particular instance of "bomb planting" was a deliberate attempt to cause mass casualties.

Posted by: Alberta Oil Peon at July 03, 2016 08:47 PM (GSdpU)

378 I don't put a whole bulb of garlic in everything. I do a lot of cooking, I use to cook meals for people who paid me. I still get a few orders a month for my baked goods. It's all word of mouth. The funny thing is you can never tell what they'll eat. They love spicy buffalo wings. I made ribs yesterday and the dry rub was spicy but they ate it and had leftovers today.

Posted by: lindafell de spair in TEXIT at July 03, 2016 08:53 PM (xVgrA)

379 A shock sensitive explosive. That's not a firework. That's an IED

Posted by: ThunderB at July 03, 2016 07:01 PM (zOTsN)

Hey! I was an explosives hobbyist when I was in high school and college. Guys love things that go bang! and make smoke. I made some awesome booms before I gave it up, but never hurt anybody, or any property. We were careful idiots. and yes we did make "contact explosive", the formula is quite well-known. You could strew it on sidewalks or hallways, wet, and when it dried, there would be snaps and bangs as it was trod on. Key is; make it and handle it in tiny quantities, because it is a high explosive, and is unstable as Hell. Might be what was used in the Central Park incident. About a golf ball's worth could take a leg off.

Note to Bob from the NSA: I'm totally out of that now, and don't keep any "mementoes" on hand.

Posted by: Alberta Oil Peon at July 03, 2016 08:57 PM (GSdpU)

380 Yes but are they too big to wear on a belt? I hear they are coming back into style.
Posted by: Tim in Illinois. at July 03, 2016 08:26 PM (WVsWD)

What is this thing abut wearing onions on a belt? I've missed that reference.

Posted by: Farmer at July 03, 2016 09:38 PM (o/90i)

381 Puddleglum at July 03, 2016 08:38 PM

Hollyhocks are pretty forgiving and easy to grow. But they can get rust if the organism that causes it is around. Could be worse in the shade.

Posted by: KT at July 03, 2016 10:20 PM (qahv/)

382 Farmer,

Good to know that you can plant onion sets partly above ground. I am not really surprised, as it is better to grow onions mostly above ground. At least around here.

Posted by: KT at July 03, 2016 10:22 PM (qahv/)

383 I'd make pork belly carnitas tacos. Serve on lightly grilled white corn tortillas and top with fresh pineapple and cilantro salsa or a grilled peach salsa with a touch of honey and thyme leaves sprinkled on top. Here is a good recipe for pork belly carnitas: http://food52.com/recipes/23136-pork-belly-carnitas

Posted by: Snorkel Clogger at July 03, 2016 11:37 PM (lR1ZJ)

384 Cook some of that pork belly down diced up with properly prepared refried beans add new mexico hatch green Chile serve with sour cream and sprinkled with crumbled mexican cheese and served with chips and grilled skirt steak and guacamole.

Posted by: rumcrook at July 04, 2016 01:53 AM (4V3ga)

Processing 0.06, elapsed 0.0757 seconds.
14 queries taking 0.0217 seconds, 392 records returned.
Page size 196 kb.
Powered by Minx 0.8 beta.