Food Thread: Stuffed Burgers: Because We Can [CBD]

stuffed burger1.jpg

There was a spirited chat recently about burgers -- I think "best toppings" was the original impetus -- but stuffing them came up in the conversation. Somebody suggesting making a compound butter, freezing it into a disk, and using that to stuff the burger. And that sounds pretty decadent and drippy and good. But plain old cheese works wonderfully, although I have found that shredding it beforehand makes it much more prone to melting then simply slapping a thick slice of cheese into the middle. Cheddar works well, and goat cheese is a damned fine choice too. The tanginess really goes well with the richness of the meat. I haven't tried brie yet, but it's on my list.

But there are lots of other things besides cheese to experiment with. Thin sliced jalapenos, sauteed onions. salami, foie gras, pulled pork....the list goes on and on.

My technique is pretty simple, but if any Morons have a surefire way to do it, speak up...don't be shy.

I make an eight ounce burger by default, so for stuffing one i will grab about five ounces of the ground beef, form it into an oversized patty, and simply sprinkle the stuffing in the middle, with a small margin around the perimeter. Then I form the remaining meat into a slightly smaller patty, slap it on top, and mold the edges together while I also knead it gently into the thickness I want. It sounds tougher than it is. I make sure that none of the stuffing is poking out the side....and that's it!

stuffedburger2.jpg

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I love dishes that use herbs and spices in the foreground rather than the background. It's a tough thing to pull off, and they often don't work perfectly, but it's gutsy cooking, and should be recognized for that. Meatballs With Fried Sage Leaves, courtesy of Y-not is exactly what I mean. This sounds fantastic, and pretty straightforward too.
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Making homemade yogurt is fairly easy. And if anyone has priced some of the really good Greek-style yogurts it is even more tempting. Just like Ricotta and Mozzarella, it's really just heating milk. I have made it a few times, although not for a very long time, but my recollection is that the end result was excellent.

Anyone make their own? How about Ricotta (it's easy!)? Mozzarella?

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Almond Profiteroles w Homemade Banana Ice Cream and Hot Fudge.jpg
Almond Profiteroles With Banana ice Cream And Hot Fudge

And speaking of turning milk into something yummy...remember the discussions about making ice cream? I bounced it off Moronette artisanal 'ette (who is quite a resource for anything remotely cooking oriented) and she said that she does in fact make ice cream, and even has two ice cream makers...both basic Cuisinarts. She also recommended Frozen Desserts from the Culinary Institute of America as a good cook book. And yes, these two desserts are straight from her kitchen.

ice cream sandwiches sm.jpg
Ice Cream Sandwiches

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So....no recipe this week...just a heads up on what's for dinner at Chez Dildo tomorrow.

I have lots of grape tomatoes, lots of goat cheese, lots of Parmesan, and lots of different pasta shapes. And most important, a healthy sense of frugality. So my plan is to cut the tomatoes in half, salt them so they give up some liquid (which I will reserve in case the end result is too dry), then saute them in butter until they get a little color. Toss them into a large pile of goat cheese (which is defined carefully for the purposes of the recipe as: The rest of the goat cheese in the refrigerator), and then toss that whole mess into hot pasta. I'll sprinkle enough Parmesan in to make my taste buds happy, a little cracked black pepper and a generous sprinkle of olive oil, and off to the table it goes.

Oh...what the hell. Here is a recipe from artisanal 'ette:

Garlic Broiled Chicken
1-2 servings.

1 / 2 tsp garlic, minced
1 Tbl fresh lemon juice
1 tsp Dijon mustard
1 / 2 tsp sea salt (or any seasoned salt)
Fresh ground pepper
1 whole chicken breast, halved, skinned

Combine all ingredients and brush on the chicken while grilling. It's a basting sauce, so brush it on wildly.

This recipe is from Fit for Life (the oldest one), and the recipe was for broiling in the oven. I love it for grilling, tho.

This is so good. And very low in calories.

Posted by: Open Blogger at 04:00 PM




Comments

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1 Food!

Posted by: HH at July 31, 2016 04:00 PM (DrCtv)

2 CBD stomped his own thread -- because he could!

Almost Trumpian in its wonton disregard for feelings.

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

3 My mom used to stuff burgers with boursin. Pretty dang good.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod at July 31, 2016 04:04 PM (+eR2D)

4 Breathe thread comments have vanished.

Posted by: Methos, AoSHQ commenter since 2006, now apperently nonvoting democrat at July 31, 2016 04:05 PM (3Liv/)

5 The boursin with herbs and garlic, that is.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod at July 31, 2016 04:05 PM (+eR2D)

6 Oops, I meant *wanton* -- although this is the food thread.

Posted by: All Hail Eris, Literate Savage at July 31, 2016 04:05 PM (jR7Wy)

7 nvm...they're back

Posted by: Methos, AoSHQ commenter since 2006, now apperently nonvoting democrat at July 31, 2016 04:05 PM (3Liv/)

8 Blue cheese is a great burger stuffing.

Posted by: fluffy at July 31, 2016 04:05 PM (eiFlk)

9 5 The boursin with herbs and garlic, that is.
Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod at July 31, 2016 04:05 PM (+eR2D)
=--------

That sounds amazing.

Posted by: bluebell at July 31, 2016 04:06 PM (805dc)

10 I wouldn't mind a stuffed burger for dinner. Right into my mouth.
Might have to do that instead of meatballs again.

Posted by: Chi at July 31, 2016 04:06 PM (5SSfG)

11 Never got the ice cream sandwich.

Posted by: Ricardo Kill at July 31, 2016 04:08 PM (9ym/8)

12 I just made an herbed goat cheese and mushroom omelet for tomorrow's breakfast. That goat cheese would be delicious inside a burger, indeed.

I have peaches too, and a slice atop the burger sounds like it might pair better than a tomato slice.

Posted by: All Hail Eris, Literate Savage at July 31, 2016 04:08 PM (jR7Wy)

13 I have one ice cream recipe, and it's the only one I use. It's from Martha Stewart (yeah, yeah, yeah) and it involves boatloads of heavy cream, eggs, and vanilla beans. Costs a fortune to make but so good.

I have an old-fashioned kind of ice maker that you pack with rock salt and ice. Luckily, it's not so old-fashioned that you have to hand-crank it. It's electric. And may I say that the noise is deafening while it's running but the ice cream is to die for.

Posted by: bluebell at July 31, 2016 04:08 PM (805dc)

14 "I have an old-fashioned kind of ice maker that you pack with rock salt and ice. Luckily, it's not so old-fashioned that you have to hand-crank it. It's electric. And may I say that the noise is deafening while it's running but the ice cream is to die for. "



Do to. On a not summer afternoon to hear that thing running and then get a bowl of it..............mmmmmm.

Posted by: Ricardo Kill at July 31, 2016 04:10 PM (9ym/8)

15 I like the occasional blue cheese burger.

Mrs928 used to make our yoghurt back when we had a gas oven with a pilot light. The pilot light keeps the oven at a perfect yoghurt making temperature. I think that all she did was to scald some low fat milk and they stir in some of the previous batch of yoghurt after it cooled.

Posted by: Grump928(C) says Free Soothie! at July 31, 2016 04:11 PM (rwI+c)

16 Those burgers look pretty damn good. Now I'm gonna have to go shopping tomorrow and pick up some meat and buns...

Posted by: HH at July 31, 2016 04:14 PM (DrCtv)

17 My wife bought some super duper pressure cooker recently that she says can make yogurt.

Brisket for dinner tonight.

Posted by: fluffy at July 31, 2016 04:16 PM (eiFlk)

18 That cooked burger pic looks a tad too pink. I could eat it but my family wouldn't.

Posted by: olddog in mo at July 31, 2016 04:16 PM (Dhht7)

19 Here at the Men's Lodge, we have an old fashioned ice cream churn (White Mountain brand).
And since August is upon us it's time to boil peanuts.
There's only one supermarket in town that sells raw green peanuts.

Posted by: Dr. Varno at July 31, 2016 04:19 PM (GdFQh)

20 "That cooked burger pic looks a tad too pink. "




Agree. Burn it up.

Posted by: Ricardo Kill at July 31, 2016 04:19 PM (9ym/8)

21 A friend of the family made his own goat cheese, his first discovery was that commercial yoghurt is pasteurized to kill the yeast and make it more stable. He had to find another yeast source.

I think the greek stuff is still live, it at least turns into curds eventually.

I had instructions on using dry milk to make types of cheese as well, but I think I gave that book away. I still wonder if I should since I have started using greek yoghurt and buttermilk to cook with.

Posted by: Kindltot at July 31, 2016 04:20 PM (ry34m)

22 Agree. Burn it up.
Posted by: Ricardo Kill at July 31, 2016 04:19 PM (9ym/

******

Burn the Heretic!

Posted by: ManWithNoParty at July 31, 2016 04:24 PM (BlaJc)

23 My first job was at Kuhls restaurant. They had the kuhl burger, 2 patties with american cheese and onion in the middle. I at one every day I worked. Kuhl is pronounced cool.

Posted by: Tinfoilbaby at July 31, 2016 04:24 PM (6Ll1u)

24 For years now I've been adding minced garlic, onion, and bread crumbs to my hamburger patties. The breadcrumbs help keep the lovely beef fat in the patties where it belongs, instead of spattering all over the stovetop or making sooty smoke in the barbecue.

The only time I tried adding cheese the patties became a gooey, fall-apart mess on the grill. Might be okay for pan-broiling, though.

Now that I have a grinder, I've been thinking about adding a little ground calf liver to my hamburger patties.

Posted by: Trimegistus at July 31, 2016 04:26 PM (OLgc9)

25 I love having tons and tons of meat in my mouth.

Posted by: Sandra Fluke at July 31, 2016 04:29 PM (0mRoj)

26 When it comes to cheese w burgers I prefer to melt on top. Offer 2-3 varieties and let them choose if they want it.

Lately I've been putting diced red peppers and onions into the ground beef with some Worcestershire. Makes for a really moist and kind of sweet burger.

Posted by: olddog in mo at July 31, 2016 04:30 PM (Dhht7)

27 Artisanal 'ette, your desserts look heavenly.

Posted by: bluebell at July 31, 2016 04:31 PM (805dc)

28 Chopped Garlic Burger.

Posted by: davidt at July 31, 2016 04:32 PM (mkppl)

29 Love to make ice cream. Google "New York Times Master Ice Cream Recipe" for lots of good tips. (Because it's from the New York Times, you can make ice cream knowing you're better and smarter and more well-informed than anybody else.) Seriously, the thing this article taught me about homemade ice cream is the importance of texture.

Egg yolks are the key to an ice cream's silky consistency. Also creme fraiche does wonders in chocolate ice cream to thicken the batch and cut against all the sugar.

Be careful what kind of chocolate you use. Chips meant for baking cookies often contain oils that mess up your texture.

My current favorite is a white chocolate mocha that I make using white chocolate, brewed coffee and kahlua.

Also if you like to mix in chunks of cookie or candy to your ice cream, best time to do this is by hand after you take it out of the cuisinart but before you put it in the freezer to harden. Adding cookies/candy while the cuisinart is mixing will just dissolve everything into tiny crumbs, which still tastes good but again it's probably not the texture want.

Final note, I am looking for a good mint ice cream recipe and do not trust what I've found on the web so far. Thanks.

Posted by: Jack Squat Bupkis at July 31, 2016 04:34 PM (sjMdG)

30

My stuffed burgers come apart... too much stuff?... too little edge seal? ... my evil soul?

Posted by: In Vino Veritits at July 31, 2016 04:35 PM (qcmqL)

31 13 I have one ice cream recipe, and it's the only one I use. It's from Martha Stewart (yeah, yeah, yeah) and it involves boatloads of heavy cream, eggs, and vanilla beans. Costs a fortune to make but so good.

I have an old-fashioned kind of ice maker that you pack with rock salt and ice. Luckily, it's not so old-fashioned that you have to hand-crank it. It's electric. And may I say that the noise is deafening while it's running but the ice cream is to die for.

Posted by: bluebell at July 31, 2016 04:08 PM (805dc)

Martha Stewart may not be a warm, friendly person, but 1) she did her time, and apparently was a huge help in the prison-they loved her and 2) her recipes are pretty awesome. Not all, but most.

Her entertaining cookbook and her pie cookbook saved my bacon when I had to give "smart" functions for work. I learned a lot about prepping and serving hors d'ouevres and cocktails from her books, since my family sure didn't do that growing up.

So I am not surprised her ice cream recipe is amazing-I'll have to look that up.

And if you like pie, her pie cookbook is excellent.

Posted by: Moki at July 31, 2016 04:35 PM (ezHMO)

32 We use the Brod and Taylor bread and yogurt proofer to make Greek style yogurt. You can find it on the King Arthur Flour site and Amazon. Costs about 150.00 but it has worked well for over a year and is very controllable. We also use it to raise rye bread dough. Just considering what it has saved us over the cost of supermarket Greek yogurt it has probably paid for itself. It also has directions for doing home made kefir, which I love as a breakfast drink.

Posted by: JTB at July 31, 2016 04:36 PM (V+03K)

33
Too much garlic makes a metallic taste I dislike. Roasted garlic,otoh,is very mellow and really adds to most meat dishes--burgers, beef, pork, and even venison.

Posted by: irongrampa at July 31, 2016 04:36 PM (X35Yt)

34 I put oatmeal in my ground turkey plus season salt. Oatmeal keeps the turkey moist

Posted by: Madxmom at July 31, 2016 04:38 PM (Ii5dF)

35 A couple of months ago I got an invite to try out a local casino's Italian restaurant. Hey, it was 'free'. The main course was spaghetti. Well, that's what they claimed it was anyhow. A bunch of pasta, with a fat meatball in the center, and a small amount of lightly seasoned tomato sauce. That was it. I even asked for extra sauce in a bowl; it didn't help.

Thus confirming my general opinion of eating out at Italian restaurants.

I made my own spaghetti sauce this early this am; insomnia has its uses. Much like CBD's plan, I cleaned out various parts of the pantry and freezer. Two year old hamburger? It'll be fine. Four year old home canned tomatoes? They smelled and tasted okay, so in they go. Dried oregano from the 90s? Don't be judgemental.

(I'll post the full ingredient list if anyone cares, though the only measuring device I used was the Mk-1 eyeball)

PS It's delicious. I've had two bowls and mom declared it 'perfect'. Of course, she declares everything I cook perfect...

Posted by: GnuBreed at July 31, 2016 04:38 PM (gyKtp)

36 Dr. Varno, try throwing in a couple whole star anise pods in the brine you are boiling the peanuts in. (. . . in which you are boiling the peanuts, I suppose)

They used to sell that down at the asian market near here, and it was fantastic.

Posted by: Kindltot at July 31, 2016 04:39 PM (ry34m)

37 And what's up with hamburger buns? Seems like all the "regular" buns are now jumbo size. I've started buying "slider" buns because don't want to fill up on bread. And just say no to sesame seeds on buns.

Posted by: olddog in mo at July 31, 2016 04:40 PM (Dhht7)

38 Gorgonzola.

What I do is go to Wegmans and pick up the Gorgonzola stuffed patties. It's hard work but worth it.

Posted by: blaster at July 31, 2016 04:40 PM (2Ocf1)

39 They don't have custard shops out here, I used to eat it all the time back east. I believe that the amount of egg used is what makes custard separate from ice cream, custard uses more egg.

Posted by: Tinfoilbaby at July 31, 2016 04:41 PM (6Ll1u)

40 And since it is the end of July and the apples are starting to get ripe, I am canning applesauce today. It will be 15 pints done in two batches.

If I get enthused I may do another batch as well.

Posted by: Kindltot at July 31, 2016 04:43 PM (ry34m)

41 Dried oregano from the 90s? Don't be judgemental.Posted by: GnuBreed at July 31, 2016 04:38 PM (gyKtp)
------------

Ha. Yesterday I was cleaning out my pantry and just for the heck of it I looked at the expiration date on the unopened jar of pecan pumpkin butter that was in there. Unopened because it was a gift and no one here wanted to eat it.

September 18, 2005.

Posted by: bluebell at July 31, 2016 04:44 PM (805dc)

42 That burger is undercooked. You can tell by the texture of the red part. While cooking a steak, a solid piece of muscle, to this temperature is my personal preference; rare hamburger is dangerous.
Cook to medium. You'll still get juicy burgers.

The only exception I would make is if you use a fresh whole piece of meat, grind it yourself and eat it the same day.

Don't mess with botulism.

Posted by: Goetz von Berlichingen at July 31, 2016 04:44 PM (bxT0e)

43
What I do is go to Wegmans and pick up the Gorgonzola stuffed patties. It's hard work but worth it.
Posted by: blaster at July 31, 2016 04:40 PM (2Ocf1)

It is if you go later than 10:00 am around here. The soccer moms will mow you down for the last tub of Wegman's hummus.
I love their angus beef-it makes restaurant quality burgers-like Ted's Bulletin. Especially if you sprinkle a bit of the McCormick Pub Burger seasoning on it before throwing it on the grill.

Posted by: Moki at July 31, 2016 04:44 PM (ezHMO)

44
Best burger buns I've had are sourdough from our starter that Ma gave brother and me.

Lightly toasted with mayo, onion,cheese,mushrooms,bacon, tomato--whatever you wish.

Posted by: irongrampa at July 31, 2016 04:45 PM (X35Yt)

45 and yes, I do make my own yogurt. had some this a.m. with fresh berries from the garden, a bit of local honey, some flax seeds and a quart of val-u-rite.

Posted by: Goetz von Berlichingen at July 31, 2016 04:47 PM (bxT0e)

46 Don't mess with botulism.

In my house we have an uneasy truce with e coli. If it ain't bleedin' I ain't eatin'.

Posted by: Grump928(C) says Free Soothie! at July 31, 2016 04:48 PM (rwI+c)

47 One of my kiddos this week asked me to cook pork belly-

so I used this recipe:


Slow Roasted Pork Belly by Gordon Ramsey

https://www.gordonramsay.com/gr/recipes/slow-

roasted-pork-belly/

(remove extra spaces)

and here's a video of the prep:

(yes, it is as stupidly easy as it looks. A top pre-requisite for recipes that I cook.)

https://www.youtube.com/watch?v=9biIOtEYeHc


The fatty part roasts above the soup while the rest of the meat braises in that lovely combination of spices and fennel and wine.

It tastes great. The fatty part all nice and crispy and the meat with a very light flavor that's sort of Sino-Italian. I suspect Marco Polo invented this dish.

If I had one thing I'd change, it's that Gordo salts his very heavily. Next time I fix it i"ll cut back on the salt.


Posted by: naturalfake at July 31, 2016 04:49 PM (0cMkb)

48 So I am not surprised her ice cream recipe is amazing-I'll have to look that up.

And if you like pie, her pie cookbook is excellent.
Posted by: Moki at July 31, 2016 04:35 PM (ezHMO)
------------

I agree with it all! I do like her recipes, the majority of the time.

But Moki, you can't eat ice cream, can you? I guess maybe you make it for your family, you nice lady you?

And guess what - I just looked at my ice cream recipe, and it's not Martha after all - it's epicurious. I printed it out in 2002 so I've had it a long time!

http://www.epicurious.com/recipes/food/views/
vanilla-bean-ice-cream-15285

Take out the space before the v in vanilla.

Posted by: bluebell at July 31, 2016 04:51 PM (805dc)

49 We've enjoyed the double decker smashburger linked here (on an ont?) recently. Lots of delicious caramelization and our cheese, bacon or ham goes in between. I use an aged cheddar and no bun, but that's just me.

Posted by: OldDominionMom at July 31, 2016 04:52 PM (GzDYP)

50 English muffins are awesome burger buns.

I am sure I broke some cardinal rule of the internet by saying that.

Posted by: Mortimer at July 31, 2016 04:53 PM (GSzD5)

51 Man, do I like food.

Ok, OT for a sec.

I finally found an affordable riding mower! It's a simplicity, 16 HP Briggs and Stratton engine, 38 inch cutting deck, and capable of using a number of various attachments, like snow blowers, plows, and the like.

Two hundred and fifty bucks!

New battery, starter solenoid, and it runs, and cuts like it was new. With one little teensy problem. No battery charge voltage. I checked the fuse and diode from the alternator, and they're both good. And that meant I had to tear the whole damn thing apart.

After some minor struggles in getting the flywheel off, I finally removed the alternator for closer inspection. One of the four coils that provide the 13.5 volt charge current is blackened, and burnt...shorted out, which means I'm getting just 10.5 volts from the remaining three coils. Since this is a dual power alternator, and that coil is shared with the A/C only half of the alternator, (which provides power for the lights), I can't simply swap from one half to the other.

So I'm in the process of chipping away at the epoxy they used in building this thing, and I'll re-wrap the bad coil, and save myself the 80 bucks it would cost to replace it.

So there.

Also, food is good. Eat more food.

Posted by: Sticky Wicket at July 31, 2016 04:53 PM (LGnIZ)

52
Back to cleaning grout. This was voluntary, so I need a gold star.

Posted by: irongrampa at July 31, 2016 04:56 PM (X35Yt)

53 irongrampa, I hope you get that gold star. Cleaning grout is wretched.

I hope irongramma makes you a burger on those homemade sourdough buns you mentioned.

Posted by: bluebell at July 31, 2016 04:58 PM (805dc)

54 Being a New Mexican we MUST have green chile on our burgers. I've never tried stuffing the chile inside but I might have to.

Posted by: Fred Weldon at July 31, 2016 04:58 PM (GuPwg)

55 Moki, have you had your birthday yet?

Posted by: bluebell at July 31, 2016 04:58 PM (805dc)

56 We are having a new fridge delivered Wednesday, so today I spent my time moving all our frozen and non essential/used infrequently items to the spare fridge. Found 3 pounds of pulled pork from last November I had shoved to the back of the freezer. Yum. Nice to not have to cook today after moving all the stuff. We plan to eat our way through everything else that we had hiding rather than stuff it back in the new fridge. We have pot roast, black eyed peas with ham, spaghetti sauce, lots of other good stuff. I won't have to do much cooking this week.

Posted by: cfomahm at July 31, 2016 04:58 PM (RfzVr)

57 Made some blue cheese butter to put in the fridge to put on the bbq rib eye later. Too much laundry, weed pulling in the heat to get too fancy.

Oh, and garden tomatoes for the salad with home made blue cheese i made last nite. Petered out before I could start the bbq.

Posted by: Infidel at July 31, 2016 05:01 PM (VFyLH)

58 English muffins are awesome burger buns.

I am sure I broke some cardinal rule of the internet by saying that.

Posted by: Mortimer at July 31, 2016 04:53 PM (GSzD5)



They hold up against a juicy burger much better than a standard bun....my only complaint is in finding them big enough to accommodate a decent sized burger, with all the goodies. Onions, lettuce, tomatoes, avocados, cheese, bacon, mayo and mustard.

We usually just get those really nice, (and huge), onion rolls at Wally World...but, if they, (they being anyone), made english muffins sized for burgers, I'd buy, and use them.

Posted by: Sticky Wicket at July 31, 2016 05:01 PM (LGnIZ)

59 has anyone seen melania trump's nude pix at the ny post? well, are they fake?

Posted by: musical jolly chimp at July 31, 2016 05:06 PM (WTSFk)

60 ... oops, wrong thread. sorry 'bout that!

Posted by: musical jolly chimp at July 31, 2016 05:07 PM (WTSFk)

61 Posted by: Sticky Wicket

Exactly! There has to be some sort of sourdough-ish component there . Maybe CBD knows for sure.

We compensate for the smaller size of.the English muffins by making smaller , thicker patties and doubling them up.

Also, one of my faves is burger with a slice of mozz, a slice of tomato, balsamic vinegar and topped with a few crushed fresh basil leaves on an EM.

Deelish!

Posted by: Mortimer at July 31, 2016 05:07 PM (GSzD5)

62 ... on second thought, this a thread about stuffing...

Posted by: musical jolly chimp at July 31, 2016 05:07 PM (WTSFk)

63 ... just saying'.

Posted by: musical jolly chimp at July 31, 2016 05:07 PM (WTSFk)

64 Should wickedpintobean be on the food thread? And what the hell is that story? Looks fantastically weird.

Posted by: dagny at July 31, 2016 05:08 PM (eSQgj)

65 Speaking of cooking, I'm getting a hankerin' to try my hand at a nice rib roast. I had some good prime roast beef at some joint a while back, and ever since, it's been in the back of my mind to try it my own self, just to see.

First, I've got to get over the price, and go for the good stuff indeed.

Posted by: publius (not Breitbart publius) at July 31, 2016 05:08 PM (DW+jj)

66 With one little teensy problem. No battery charge voltage. I checked the fuse and diode from the alternator, and they're both good. And that meant I had to tear the whole damn thing apart. 


I think that is common anymore. I have to recharge my battery every time before starting. Whatever function which * used * to send a trickle charge back to the battery has been eliminated.

Posted by: free range sort of conservative at July 31, 2016 05:09 PM (ZnIt3)

67 has anyone seen melania trump's nude pix at the ny post? well, are they fake?

Posted by: musical jolly chimp at July 31, 2016 05:06 PM (WTSFk)



Yeah, they're nice enough. She's a good looking woman and all, but yeesh....fire the photographer, he's frickin' useless.

Trump campaign said they liked them.

Posted by: Sticky Wicket at July 31, 2016 05:10 PM (LGnIZ)

68 A great bleau-cheeseburger, with carmelized onions, on a not-too-puffy Kaiser roll ... is better than most steaks.

There. I said it.

I am a heretic. ...and a barbarian. Sue me. I am unrepentant.


Posted by: retropox at July 31, 2016 05:11 PM (XJb9W)

69 also Sticky Wicket , congrats on the tractor. I have always thought that a U Pull It parts yard for smaller engines and machines would be a good business.

Posted by: Mortimer at July 31, 2016 05:12 PM (GSzD5)

70 60 ... oops, wrong thread. sorry 'bout that!
Posted by: musical jolly chimp at July 31, 2016 05:07 PM (WTSFk)

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

APSHQ users manual states that bewbs are appropriate in any thread.

Posted by: Duke Lowell at July 31, 2016 05:12 PM (kTF2Z)

71 55 Moki, have you had your birthday yet?

Posted by: bluebell at July 31, 2016 04:58 PM (805dc)

I did! On the 16th! And I made the cake and IT WAS AWESOME!!!! Son wants it with cream cheese frosting for his birthday!

And I make lots of dairy-filled things for my family and friends, and I don't eat them. I enjoy it vicariously!!

How are you doing these days?

Posted by: Moki at July 31, 2016 05:13 PM (ezHMO)

72 The best ever pasta sauce is made by German ancestry, Wisconsin-raised Mrs. JTB. Slow cooked until it's thick and clings to the pasta so it flavors without drowning everything. We won't have enough of our own tomatoes to preserve this year, so she uses good canned tomatoes and dried herbs from our garden. Better than any sauce I've had at restaurants.

Posted by: JTB at July 31, 2016 05:13 PM (V+03K)

73 Posted by: Mortimer at July 31, 2016 05:07 PM (GSzD5)

Thomas's makes sandwich size English Muffins!

http://tinyurl.com/hfzmvmm

I looked at a few recipes for English Muffins, and they don't seem to be sourdoughy at all, but they do have egg and butter, so that extra richness may be the different flavor....

Just a guess.

Posted by: CharlieBrown'sDildo at July 31, 2016 05:13 PM (Zu3d9)

74 59: They're not fake. She's a high-end model. Just about all of them have done nudes, especially when they're just starting out. It's not even "porn", just "nude", really, for those who make such distinctions.

It's not going to hurt trump with his base one bit, may even help him (damn, the man gets some USDA prime, there). It will hurt him with the jealous old biddy type of woman, though. You know, the scold type who just hates hot women, and hates the reaction they provoke in us men even more.

The left, the hard core proggy types, I'm not exactly sure how they're going to handle this. On the one hand, you've got a "woman can do anything with her body she wants -- you can't judge!", but they hate Trump. So on the other hand, they may try some "she's a victim of the patriarchy exploiting women" angle. Or something.

Posted by: publius (not Breitbart publius) at July 31, 2016 05:14 PM (DW+jj)

75 Keep it simple. Grill or pan fry. Bun, toasted. Mayo, ketchup, shredded lettuce, sliced tomato, slice onion. Squish it all together and slice in half.

Medium....pink on the inside and crusty on the outside.

Just like my women.

Posted by: Hairyback Guy at July 31, 2016 05:14 PM (ej1L0)

76 Thick filet seared in butter, sea salt, and balsamic vinegar.

Posted by: Quint&Jessel, Sea of Azof, Bly, UK at July 31, 2016 05:15 PM (IN4IS)

77 65 Speaking of cooking, I'm getting a hankerin' to try my hand at a nice rib roast. I had some good prime roast beef at some joint a while back, and ever since, it's been in the back of my mind to try it my own self, just to see.

First, I've got to get over the price, and go for the good stuff indeed.
Posted by: publius (not Breitbart publius) at July 31, 2016 05:08 PM (DW+jj)


I do a Christmas beef roast-either tenderloin or rib- with a cracked pepper and salt crust. And the Yorkshire puddings are worth the trouble as well. They are amazing together, with some mashed potatoes and haricots verts. Finish with bluebell's chocolate cake and you have had a fine meal indeed!

Posted by: Moki at July 31, 2016 05:15 PM (ezHMO)

78 Getting ready to go to church. Wonder what we can snag on the way back home for supper?

Posted by: Eromero at July 31, 2016 05:16 PM (zLDYs)

79 Bummer. Found some decent tomatoes, at Walmart no less. Came home to make a sandwich and my mayo is a year old.



Ranch dressing is a poor substitute.

Posted by: Nip Sip at July 31, 2016 05:16 PM (F1iXz)

80 Aw, happy belated birthday, Moki! So glad you like the cake. Cream cheese frosting would be great for your dairy peeps; a peanut butter cream cheese one would be good too. I have one if you're interested.

I'm doing fine, just trying to get things in order for the coming school year, and alternately resolving to do some house projects before we start school and procrastinating on said projects. You know.

Posted by: bluebell at July 31, 2016 05:16 PM (805dc)

81 balsamic vinegar

Posted by: QuintJessel, Sea of Azof, Bly, UK at July 31, 2016 05:15 PM (IN4IS)

What the hell is this blasphemy?

Posted by: CharlieBrown'sDildo at July 31, 2016 05:16 PM (Zu3d9)

82 54 Being a New Mexican we MUST have green chile on our burgers. I've never tried stuffing the chile inside but I might have to.
Posted by: Fred Weldon at July 31, 2016 04:58 PM (GuPwg)
---
Stuff the burger with a green chile that is itself stuffed with cheese. Then wedge that burger between two slabs of roasted pepper, and serve on a bun flecked with cheddar and jalapenos.

It's like an M.C. Escher feast.

Posted by: All Hail Eris, Literate Savage at July 31, 2016 05:17 PM (jR7Wy)

83 A good sourdough is indeed, the King of all burger buns.

Lacking that, if your grocer carries the Oroweat "Crustini" variety, I cannot give it a strong enough endorsement, as to it's complete and utter superiority to all other store-bought burger buns.

And no, that's not hyperbole. If anything, it's an understatement.

Now, if only I could figure out how to get Oroweat to make a Sourdogh Crustini bun, I'd know with certainty what I'd ask for as a last meal at Huntsville.


Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at July 31, 2016 05:17 PM (v5iqM)

84 Mmmmm, Yorkshire pudding. We love it.

Posted by: bluebell at July 31, 2016 05:17 PM (805dc)

85 I've tried to make my own english muffins from my starter, but they never come out the same. Maybe I make them too thick before the last rise.

Anyone have pointers?

Posted by: Infidel at July 31, 2016 05:18 PM (VFyLH)

86 Off to sto to get some Dukes!

Posted by: Nip Sip at July 31, 2016 05:18 PM (F1iXz)

87 74 59: They're not fake.
---
Well, they are, but the pictures aren't.

Posted by: All Hail Eris, Literate Savage at July 31, 2016 05:19 PM (jR7Wy)

88 Now, if only I could figure out how to get Oroweat to make a Sourdogh Crustini bun, I'd know with certainty what I'd ask for as a last meal at Huntsville.


Jim
Sunk New Dawn
Galveston, TX
Posted by: Jim at July 31, 2016 05:17 PM (v5iqM)
--------------

Oh dear, Jim. Is there something you want to tell us?

Shall I bake you a cake with a file in it?

Posted by: bluebell at July 31, 2016 05:19 PM (805dc)

89 Do you teach bluebell? Or homeschool? Or just have a bunch of kiddos going to school?

I also think procrastination is a sign that something just doesn't really need doing. At least, I tell myself that when my husband looks at my desk, shakes his head, and leaves.

Posted by: Moki at July 31, 2016 05:19 PM (ezHMO)

90 g'afternoon, 'rons

Posted by: AltonJackson at July 31, 2016 05:21 PM (KCxzN)

91 We homeschool. Four down, one left.

I would like to think that my procrastination means that those things don't need to get done, but I don't think I can convince myself.

Check back with me in a week, though.

Posted by: bluebell at July 31, 2016 05:21 PM (805dc)

92 I think that is common anymore. I have to recharge my battery every time before starting. Whatever function which * used * to send a trickle charge back to the battery has been eliminated.

Posted by: free range sort of conservative at July 31, 2016 05:09 PM (ZnIt3)



It's supposed to be a 3 amp circuit...but I have no idea what the fuse is rated at...it's sealed along with the diode under some heat shrink tubing. My rewiring project will include placing a 4 amp slow blow fuse in the circuit.

It's a shame this is a common problem....the alternator is a really simple device, and with just a little competent engineering, should last forever.

Your problem: Check the fuse/diode from the alternator. Disconnect the alternator from the battery, and check for voltage from the alternator while the engine is running, (at about half throttle). You should see about 13 volts.

Check the output of any voltage regulator your mower is equipped with.

Replace, or repair the failed components.

Posted by: Sticky Wicket at July 31, 2016 05:22 PM (LGnIZ)

93 The buns sold as hamburger buns at the grocery are all nasty. Turn to mush in contact with meat, too sweet, no texture.

I buy kaiser rolls (the original hamburger buns) or onion rolls and toast them lightly on the grill. If we ever have weather suitable for both baking indoors and grilling outside I might try to talk Dr. Mrs. T. into making individual little sourdough rolls for the burgers.

Posted by: Trimegistus at July 31, 2016 05:23 PM (OLgc9)

94 Your dinner plans sound like something I would do. Regularly I just start pulling stuff out of the fridge and pantry and see where it ends up. Of course, I don't measure anything, so repeating it precisely isn't always easy if it ends up being something I really enjoy.

Posted by: Niedermeyer's Dead Horse at July 31, 2016 05:23 PM (SEXy3)

95 Thomas's makes sandwich size English Muffins!

http://tinyurl.com/hfzmvmm
=========

Mmmmm great info , CBD!
So what is the yellow, seedy mealy stuff that they dust the outside with?
That seems to be where the unique flavor comes from.

Posted by: Mortimer at July 31, 2016 05:23 PM (GSzD5)

96 Mortimer, that's cornmeal, used to keep the muffins from sticking to the baking pan.

I have a homemade English muffin recipe and it has you sprinkle cornmeal on the pan. So does my focaccia recipe.

Posted by: bluebell at July 31, 2016 05:24 PM (805dc)

97 Oh yeah...food related:

You have taste buds, (or something similar), on the roof of your mouth. People who wear dentures, (uppers), don't taste food the same way.

True Fact!

Posted by: Sticky Wicket at July 31, 2016 05:24 PM (LGnIZ)

98 mortimer: corn meal

Posted by: retropox at July 31, 2016 05:24 PM (XJb9W)

99 Just handed in the planned curriculum for homeschooling Youngest Kid for approval from the school district.

It's a fun game: they pretend to read what we've submitted and we pretend we're going to follow the lesson plan.

Posted by: Trimegistus at July 31, 2016 05:25 PM (OLgc9)

100 >>>It will hurt him with the jealous old biddy type of woman, though. You
know, the scold type who just hates hot women, and hates the reaction
they provoke in us men even more.

Thse were going to vote Hillary! anyway.

Posted by: davidt at July 31, 2016 05:25 PM (mkppl)

101 Austin shooting? Police looking for a "person of interest"



Not sure what he looks like, but if you see him call Black Lives Matter



http://tinyurl.com/jx6ubmr

Posted by: Nip Sip at July 31, 2016 05:26 PM (F1iXz)

102 What I'd like with the rib roast, is likely just some good ol' stuff like cream-corn, and some other vegetables.

With all that was going on with my mother, we didn't get much of a garden in. Had a few rows of corn, but it got dry at the wrong time, and I've been begging corn from neighbors.

Anyway, I've found that is work cutting off corn. :-) But well worth it, when it's right. I don't like it all that sweet. I used to like field corn, but they've changed the breeding now with the hybrids. The "roastin' ear" stage is a very tight window, you can hardly get it unless you watch it, and they've changed the oil balance and all that and it doesn't taste too good anymore.

Hell, my father knows all the various varieties of "sweet corn". I need to learn that to know exactly what kind I like.

Anyway, cut it off just right, cook with bacon grease, and damn that goes with roast beef very well.

Posted by: publius (not Breitbart publius) at July 31, 2016 05:26 PM (DW+jj)

103 It's a fun game: they pretend to read what we've submitted and we pretend we're going to follow the lesson plan.
Posted by: Trimegistus at July 31, 2016 05:25 PM (OLgc9)
---------------

Ha. I suspect they used to read it when I started 20 years ago, but now, with so many homeschoolers, I suspect they see my name and a 20-year-old file and just press the button for the automatic approval letter.

Already got mine back!

Posted by: bluebell at July 31, 2016 05:26 PM (805dc)

104 91 We homeschool. Four down, one left.

I would like to think that my procrastination means that those things don't need to get done, but I don't think I can convince myself.

Check back with me in a week, though.

Posted by: bluebell at July 31, 2016 05:21 PM (805dc)

I bow to your strength and character. I only managed to homeschool 2, and that about did us all in.



And on a completely OT note: we got our bank accounts cleaned out after buying gas with our debit card. According to the really nice policeman who came to our house to take our statement, there is a rise in this particular crime in NoVA. Apparently the skimmers are now embedded in the pumps, probably when they are being "serviced" by the company that makes them. We are going to pay with cash or inside from now on, but the cop also suggested checking your accounts as soon as you get home from buying gas.

Posted by: Moki at July 31, 2016 05:27 PM (ezHMO)

105 Posted by: Trimegistus at July 31, 2016 05:25 PM (OLgc9)

---
Do you ever get flack for reading material at a level deemed too high for the child's age?

Posted by: All Hail Eris, Literate Savage at July 31, 2016 05:27 PM (jR7Wy)

106 So what is the yellow, seedy mealy stuff that they dust the outside with?

That seems to be where the unique flavor comes from.

Posted by: Mortimer at July 31, 2016 05:23 PM (GSzD5)

According to the King Arthur Flour recipe, it is semolina or farina.

http://www.kingarthurflour.com/recipes/english-muffins-recipe

Posted by: CharlieBrown'sDildo at July 31, 2016 05:28 PM (Zu3d9)

107

aww, I missed the Food Thread.

Here's a recipe I wanted to post this week:

Garlic Broiled Chicken
1-2 servings.

1 / 2 tsp garlic, minced
1 Tbl fresh lemon juice
1 tsp Dijon mustard
1 / 2 tsp sea salt (or any seasoned salt)
Fresh ground pepper
1 whole chicken breast, halved, skinned

Combine all ingredients and brush on the chicken while grilling. It's a basting sauce, so brush it on wildly.

This recipe is from Fit for Life (the oldest one), and the recipe was for broiling in the oven. I love it for grilling, tho.

This is so good. And very low in calories.

Posted by: artisanal 'ette at July 31, 2016 05:28 PM (qCMvj)

108 >> Thse were going to vote Hillary! anyway.

There's some old "church lady" types around here (Upstate, SC -- Baptist women) who are big Repubs, and they won't like it. They're husbands will. If their wives see 'em liking it, they'll have to pretend they don't like it, and denounce it with a wink.

I've seen that denouncing with a wink many times over the years. :-)

Posted by: publius (not Breitbart publius) at July 31, 2016 05:28 PM (DW+jj)

109 Kaiser rolls, sub rolls, french bread; all taste better if you butter then broil or grill the inside.

Posted by: OldDominionMom at July 31, 2016 05:29 PM (GzDYP)

110 Oh dear, Jim. Is there something you want to tell us?

Shall I bake you a cake with a file in it?


Posted by: bluebell at July 31, 2016 05:19 PM (805dc)



Aw, that's sweet, bluebell. But no, thanks...I'm not at Huntsville, much to the chagrin of those on the left.

That said, while not needing a file, if you have some binders full of wimmins handy? That might be nice, and it'd piss of some libs in the bargain!


Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at July 31, 2016 05:29 PM (v5iqM)

111 "...we got our bank accounts cleaned out after buying gas with our debit card."

Posted by: Moki at July 31, 2016 05:27 PM (ezHMO)

That is one of the advantages of credit cards over debit cards.


Posted by: CharlieBrown'sDildo at July 31, 2016 05:29 PM (Zu3d9)

112 Oh Moki, that's horrible! I'm so sorry to hear that. We buy almost all our gas at Costco, and haven't had a problem so far. But our credit cards have been compromised a fair number of times. Once there was a purchase of a train ticket in Norway on our bill. I actually had to use Google translate to figure out what the heck it was.

The most recent time was after my husband used his card for a work lunch somewhere in Lower Crapistan, Maryland. Within hours there were bogus charges showing up all over the place.

Posted by: bluebell at July 31, 2016 05:30 PM (805dc)

113 My husband is doing the Ramen lunch thing from serious eats this week and I just got him from Whole Paycheck getting Asian supplies.

They didn't have much of a kimchi selection so I think I might have to make my own. Anyone have a good recipe?

Posted by: Lauren at July 31, 2016 05:30 PM (64nOq)

114 Corn meal.
Now see I thought that was an exclusively New World product. My own bias at work there. Cultural appropriations!!11!! eleventy!!1!

Anyway, not very English-y.

Posted by: Mortimer at July 31, 2016 05:31 PM (GSzD5)

115 We are going to pay with cash or inside from now
on, but the cop also suggested checking your accounts as soon as you get
home from buying gas.





Posted by: Moki at July 31, 2016 05:27 PM (ezHMO)

I have never understood the pay with a debt card. You have total liability if it's stolen and you get no rewards of any sort for using it.

With a CC your liability is limited to $50.

Posted by: Nip Sip at July 31, 2016 05:32 PM (F1iXz)

116 And on a completely OT note: we got our bank accounts cleaned out after buying gas with our debit card. According to the really nice policeman who came to our house to take our statement, there is a rise in this particular crime in NoVA. Apparently the skimmers are now embedded in the pumps, probably when they are being "serviced" by the company that makes them. We are going to pay with cash or inside from now on, but the cop also suggested checking your accounts as soon as you get home from buying gas.

Posted by: Moki at July 31, 2016 05:27 PM (ezHMO)


I NEVER use my bank debit card at gas pumps. Credit card only.

Posted by: Insomniac at July 31, 2016 05:32 PM (0mRoj)

117 Check the recipe I just added to the post.....

Posted by: CharlieBrown'sDildo at July 31, 2016 05:32 PM (Zu3d9)

118 Darn it, Jim, I'm fresh out of binders full of wimmins. All I got is binders full of recipes. Lots of 'em.

Posted by: bluebell at July 31, 2016 05:32 PM (805dc)

119 114 Corn meal.
Now see I thought that was an exclusively New World product. My own bias at work there. Cultural appropriations!!11!! eleventy!!1!

Anyway, not very English-y.
Posted by: Mortimer at July 31, 2016 05:31 PM (GSzD5)
-------------

Well, Mortimer, I'm not sure that English muffins are any more English-y than French fries are French-y, so don't be surprised at the corn meal!

Posted by: bluebell at July 31, 2016 05:34 PM (805dc)

120 Re CBD : semolina or farina

Ok now thats a little more European.

Posted by: Mortimer at July 31, 2016 05:34 PM (GSzD5)

121 When I do ribs, I do them in the oven first...for three hours at 325, wrapped in foil, and properly seasoned, before transferring to a hot grill.

But when grilling burgers, I set my grill up so I have a 'hot' side, and a 'cool' side. Raw burgers go on the cool side for about ten minutes, which allows me ample time for smoking, then transfer to the hot side for finishing. Charcoal, not gas. I really have to keep an eye on the temps though...there is nothing worse than an overdone burger.

I've also discovered that it makes a huge difference in starting from room temperature meat, or meat right from the fridge. I don't think the FDA would approve, but I let my raw burger come to room temperature before I start cooking it. It makes a big difference.

Posted by: Sticky Wicket at July 31, 2016 05:34 PM (LGnIZ)

122 I make yogurt in a thermal cooker sometimes. I don't why I bought the thing because I never use it except for yogurt, but at least it works well for that. It's easy.

I don't use much yogurt, but when I do I want full fat, and it's irritating that only the higher end food stores have it.

Posted by: stace...TEXIT at July 31, 2016 05:35 PM (ozZau)

123 59
has anyone seen melania trump's nude pix at the ny post? well, are they fake?

Posted by: musical jolly chimp at July 31, 2016 05:06 PM (WTSFk)

NO, they are real. They are old pictures from when she was a professional model. They have been out there on the internet for a long time.

Posted by: Vic We Have No Party at July 31, 2016 05:36 PM (mpXpK)

124 "I have never understood the pay with a debt card. You have total liability if it's stolen and you get no rewards of any sort for using it."

No, you don't. I've had mine "stolen" several times and the bank freezes the card and I'm not liable for any of the events. In fact, if the behavior on it doesn't look like my profile, they call me. Son used it to buy 3 $1 google games and they called.

Posted by: dagny at July 31, 2016 05:36 PM (eSQgj)

125 I've also discovered that it makes a huge difference in starting from room temperature meat, or meat right from the fridge. I don't think the FDA would approve, but I let my raw burger come to room temperature before I start cooking it. It makes a big difference.

Posted by: Sticky Wicket at July 31, 2016 05:34 PM (LGnIZ)



^^^ That right there is the gospel truth.



Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at July 31, 2016 05:36 PM (v5iqM)

126 123 59
has anyone seen melania trump's nude pix at the ny post? well, are they fake?

Posted by: musical jolly chimp at July 31, 2016 05:06 PM (WTSFk)

NO, they are real. They are old pictures from when she was a professional model. They have been out there on the internet for a long time.
Posted by: Vic We Have No Party at July 31, 2016 05:36 PM (mpXpK)

And she's smoking hot. I mean, she's smoking hot now, but DAYUM.

Posted by: Insomniac at July 31, 2016 05:37 PM (0mRoj)

127
NO, they are real. They are old pictures from when she was a professional model. They have been out there on the internet for a long time.
Posted by: Vic We Have No Party at July 31, 2016 05:36 PM (mpXpK)

And they are FABULOUS

Posted by: Nevergiveup at July 31, 2016 05:38 PM (Ozsfq)

128 Texas Monthly just declared that a restaurant near us has the Best Burger in Texas.

The burger is 70/30 ground brisket, topped with a slice of pork belly. Sunny side up egg optional. We want to go try it but now that place is so crowded no one goes there.

Posted by: stace...TEXIT at July 31, 2016 05:38 PM (ozZau)

129 Man oh man! We're having carnitas and grilled shrimp tacos, accompanied by a Mexican rice and bean cassarole and guacamole. Finished off with some Altura coffee and tres leches cake.

It smells fantastic in here!

Posted by: CrotchetyOldJarhead at July 31, 2016 05:39 PM (qbnYE)

130 Bummer. Found some decent tomatoes, at Walmart no less. Came home to make a sandwich and my mayo is a year old.



Ranch dressing is a poor substitute.

Posted by: Nip Sip

Um:

1 egg
1 cup of veggie oil
4 tsp vinegar
1 tsp mustard
salt

Mix the egg and mustard. Then while mixing, add the oil slowly, mix thoroughly. Then add the vinegar. Mix until smooth. Taste for seasoning.

Keeps for a day or 2.

Posted by: weft cut-loop at July 31, 2016 05:40 PM (8GNw0)

131 It smells fantastic in here!

Posted by: CrotchetyOldJarhead at July 31, 2016 05:39 PM (qbnYE)

It's even better here.

Posted by: Rajneesh Sanja's House of Curry at July 31, 2016 05:42 PM (WVsWD)

132 I tried a burger at a new place the other day. A nice thick burger with bacon, cheese, and those fried onion things on some sort of big roll. Pretty good.

One problem I have with some of these elaborate burgers: Their design seems to preclude being able to get the burger into you in the proportions intended. A lot of time, It seems like you are imitating Scotty on the Enterprise trying to keep things together long enough for you to eat them.

Posted by: Aetius451AD at July 31, 2016 05:42 PM (3ZoRf)

133 Well, Mortimer, I'm not sure that English muffins are any more English-y than French fries are French-y, so don't be surprised at the corn meal!


Frawnch fries.
Frawnch dressing.
And - Frawnch bread.
And to drink: Ta-da! Peru.

Posted by: Mortimer at July 31, 2016 05:43 PM (GSzD5)

134 They didn't have much of a kimchi selection so I think I might have to make my own. Anyone have a good recipe?
Posted by: Lauren at July 31, 2016 05:30 PM (64nOq)
-------------

Lauren, I don't have a recipe for you, but do you have any Asian or international food stores near you? I'll bet they would have some good stuff at prices far lower than Whole Foods.

Posted by: bluebell at July 31, 2016 05:43 PM (805dc)

135 From one of the Frugal Gourmet's cookbooks, I had a recipe for hamburger patties that was very good and full of flavor - Channing's Greek hamburgers
1 1/2 lb. lean hamburger
2 tbsp. olive oil
3 cloves garlic, minced
3 tbsp. red wine (dry burgundy type)
2 tsp. oregano
2 tbsp. Dijon mustard
Salt and pepper to taste
Fried onions for topping
Lettuce
Sliced tomatoes
Mix the hamburger with the following 6 ingredients. Cook as per your favorite method and top with fried onions on a toasted bun. We always add lettuce and tomatoes. Go easy on the mayonnaise, mustard, or relish. Makes 6 hamburgers.

My daughter and I have been dieting and exercising so much of late that our appetites are falling off - you know, once you are sated, don't eat another bite - and we are no longer equal to a full-sized quarter-pounder any more. I've started to do sliders, instead - currently, two sliders with patties made in the Yumms Burger press are sufficient for a meal.

Posted by: Sgt. Mom at July 31, 2016 05:44 PM (xnmPy)

136 Dr. Jill Biden sometime puts the paste right in the middle of the burger before she grills it. Great for guys like me who love paste, but don't always want to eat it right out of the jar.

Posted by: Joe Biden at July 31, 2016 05:45 PM (/wm8n)

137 Ummm! Stuffed burgers.

Fap fap fap fap fap fap fap fap fap.....

Posted by: Cactus of Liberty at July 31, 2016 05:46 PM (a94gW)

138 137 Ummm! Stuffed burgers.

Fap fap fap fap fap fap fap fap fap.....
Posted by: Cactus of Liberty at July 31, 2016 05:46 PM (a94gW)

Special sauce?

Posted by: Insomniac at July 31, 2016 05:46 PM (0mRoj)

139 Posted by: Rajneesh Sanja's House of Curry at July 31, 2016 05:42 PM (WVsWD)

True story..... The night before we left Hong Kong, we went to the Jumbo Palace Floating Restaurant. There were about 20 of us and we had the Mac daddy meal. Our table was just beyond the kitchen doors and the smells coming from there were beyond amazing. It was some spicy greatness.

And everyone in the berthing area paid for it the next day. Bwahahahhahahahaha

Posted by: CrotchetyOldJarhead at July 31, 2016 05:48 PM (qbnYE)

140

Um:

1 egg
1 cup of veggie oil
4 tsp vinegar
1 tsp mustard
salt

Mix the egg and mustard. Then while mixing, add the oil slowly, mix thoroughly. Then add the vinegar. Mix until smooth. Taste for seasoning.

Keeps for a day or 2.

Posted by: weft cut-loop at July 31, 2016 05:40 PM (8GNw0)



I have a plunge blender, specifically for making my own mayo.

The only changes to your recipe I would suggest would be yolks, not whole eggs, and make sure the yolks, and oil are at the same temp...drizzle oil into yolks while mixing. Stop drizzling oil when your concoction looks like mayo.

Posted by: Sticky Wicket at July 31, 2016 05:48 PM (LGnIZ)

141 I recommend mesophilic yogurt culture. Instead of needing to heat the milk it just goes on the counter at room temp until it thickens. Much more convenient. It doesn't get as thick as thermophilic and is slightly tangy, but a good choice for those who don't want to worry about getting everything exactly right.

Posted by: Polliwog the 'Ette at July 31, 2016 05:48 PM (xoTYj)

142 Publius, a roast, prime rib or other, is easy. Do yourself a favor and get a digital probe thermometer. Takes the guesswork out. Salt, pepper, and rosemary for the rub and roast at 350 till it hits 120. Carryover heat can be 10 degrees or more depending on the size of the roast.

Damn, now I want roast beef and all I have is chicken.

Posted by: Duke Lowell at July 31, 2016 05:48 PM (kTF2Z)

143 Oh, and I'll just throw out this tidbit to sow some typical Horde-ish mayhem, confusion and turmoil into the mix.

Found a small Filipino grocer not too far from Ellington Field. I mean, shelves full of stuff right from Luzon's finest grocers or Olongapo's seediest sac-n-pacs. Could be either, I'd have no way of knowing.

Growing up a west coast Navy brat, I gained an early, but basic and totally un-knowledgeable appreciation for some Filipino fare. Especially the various pork and chicken dishes.

But of course, I'm utterly ignorant of how to make 'em, what to buy, seasonings, mixes, etc.

Any Moron or 'Ette out here with some knowledge in that arena, do feel free to drop me a note? Email as always, is in my nic.


Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at July 31, 2016 05:50 PM (v5iqM)

144 Found a small Filipino grocer not too far from Ellington Field.


Was he lost? Did you help him get home?

Posted by: Insomniac at July 31, 2016 05:51 PM (0mRoj)

145 " They didn't have much of a kimchi selection"



Can you kimchi in a can or jar? Like sauer kraut?


Always wanted to try it.

Posted by: Ricardo Kill at July 31, 2016 05:51 PM (9ym/8)

146 "get"

Posted by: Ricardo Kill at July 31, 2016 05:52 PM (9ym/8)

147 138 137 Ummm! Stuffed burgers.

Fap fap fap fap fap fap fap fap fap.....
Posted by: Cactus of Liberty at July 31, 2016 05:46 PM (a94gW)

Special sauce?
Posted by: Insomniac at July 31, 2016 05:46 PM (0mRoj)

No but crab meat makes a great stuffing with a crab bisque sause as well.

Burgers are the Malenia Trump of food.

Posted by: Cactus of Liberty at July 31, 2016 05:52 PM (a94gW)

148 Grilling steak and squash, should have wind with (and I could) but maybe a Scotch aperitif

Posted by: Skip at July 31, 2016 05:52 PM (bksJQ)

149 Found a small Filipino grocer not too far from Ellington Field.

=====

Is that like a Pokemon thing?

Posted by: Mortimer at July 31, 2016 05:54 PM (GSzD5)

150 I use onion soup mix and worchester sauce to season the burger with boursin cheese in the middle. Devine.

Boursin also great with omelets.

Posted by: Mr Aspirin Factory at July 31, 2016 05:55 PM (89T5c)

151 Ricardo, you can get kimchi in a jar. Look for an Asian store somewhere around you, probably would have the best selection and the best price.

Posted by: bluebell at July 31, 2016 05:56 PM (805dc)

152 Made gumbo tonight, didn't come out so good ah well it's still gumbo and I made a lot of it.

Probably have it for the rest of the week.

Posted by: Kreplach at July 31, 2016 05:58 PM (7C/kB)

153 Is that like a Pokemon thing?
Posted by: Mortimer at July 31, 2016 05:54 PM (GSzD5)
------------

True story: Friday night we had another family over for dinner. We ate outside on the deck, kids (8 of them, ages 16 - 25) at one table and the four parents at another.

At one point I realized that the 8 kids were talking politics and we 4 parents were talking - Pokemon Go.

Posted by: bluebell at July 31, 2016 05:58 PM (805dc)

154 135 ... Sgt. Mom, Thanks for mentioning the Greek burger in the Frugal Gourmet book. We still have all of his cook books and there are some really good recipes in them. His Boston baked beans recipe is excellent.

We're watching carbs these days so won't use a bun. But putting the burger on top of some home made hummus sounds interesting.

Posted by: JTB at July 31, 2016 05:58 PM (V+03K)

155 Kenji at SeriousEats recommends only salting the outside of homemade hamburger patties.

Adding salt *into* the mix tends to make it more 'cake-like'. Adding to the outside only tends to get a better crust.

Posted by: weft cut-loop at July 31, 2016 06:01 PM (8GNw0)

156 Made pasta fagioli tonight. Always leftovers.

Posted by: Mr Aspirin Factory at July 31, 2016 06:02 PM (89T5c)

157 Can you kimchi in a can or jar? Like sauer kraut?
///

My father recently ordered some kimchi on Amazon. Didn't try it but he liked it.

Posted by: Willy J. at July 31, 2016 06:04 PM (BZey7)

158 True story..... The night before we left Hong Kong, we went to the Jumbo Palace Floating Restaurant. There were about 20 of us and we had the Mac daddy meal. Our table was just beyond the kitchen doors and the smells coming from there were beyond amazing. It was some spicy greatness.

And everyone in the berthing area paid for it the next day. Bwahahahhahahahaha
Posted by: CrotchetyOldJarhead at July 31, 2016 05:48 PM (qbnYE)

Oh my gosh- the Jumbo was one of my favorite places to eat when I lived in Hong Kong!! It was a terrific place for large groups, especially if you were entertaining guests. Plus the food was really good. I'm fairly certain you probably had a better time than me-a blond green eyed gwaila.

And thanks all for the tips with the debit/credit card deal. USAA was very good to us, but I'm mad as a hornet that they have to pay the price for someone's thievery.

Posted by: Moki at July 31, 2016 06:06 PM (ezHMO)

159 The notion of fermenting anything (other than mash for distilling) prior to consumption puts me off my lunch.

Posted by: Insomniac at July 31, 2016 06:06 PM (0mRoj)

160 pasta fagioli

What is this?

Posted by: Infidel at July 31, 2016 06:06 PM (VFyLH)

161 160 pasta fagioli

What is this?
Posted by: Infidel at July 31, 2016 06:06 PM (VFyLH)

Gay pasta.

Posted by: Insomniac at July 31, 2016 06:07 PM (0mRoj)

162 Pasta fagioli is pasta with beans.

Posted by: Mr Aspirin Factory at July 31, 2016 06:09 PM (89T5c)

163 At one point I realized that the 8 kids were talking politics and we 4 parents were talking - Pokemon Go

=====

Sounds fun. I cracked up when I saw a little black kid at the grocery store pump his arm up and down yelling " whoo whoo ,Trump Train". Kids are funny.

I will have to take your word on Pokemon Go as I am still trying to beat my own high score on Mattel Electronic football II (the green one!)

Posted by: Mortimer at July 31, 2016 06:10 PM (GSzD5)

164 >> Pasta fagioli is pasta with beans.

In other words, do not eat before anal sex.

Posted by: JEM at July 31, 2016 06:10 PM (o+SC1)

165 "Gay pasta."



I was going to say that.



*damn*

Posted by: Ricardo Kill at July 31, 2016 06:10 PM (9ym/8)

166 Perfect.
Just as I was hanging the last sheet on the line, it started raining - "meh. So they get another rinse."
It's now a very loud thunderstorm, and I just got a mobIle alert for flash floods and hail.
No burgers on the grill tonight.

Posted by: Chi at July 31, 2016 06:10 PM (59mFG)

167 I will have to take your word on Pokemon Go as I am still trying to beat my own high score on Mattel Electronic football II (the green one!)
Posted by: Mortimer at July 31, 2016 06:10 PM (GSzD5)

Damn 1%ers. *grumble grumble*

Posted by: Insomniac at July 31, 2016 06:11 PM (0mRoj)

168 Article linked on Instapundit by John Ringo on Pokemon Go.

He liked it.

Posted by: Aetius451AD at July 31, 2016 06:11 PM (3ZoRf)

169 Posted by: Ricardo Kill at July 31, 2016 06:10 PM (9ym/

The low-hanging fruit does get picked awfully fast around here.

Posted by: Insomniac at July 31, 2016 06:13 PM (0mRoj)

170 168 Article linked on Instapundit by John Ringo on Pokemon Go.

He liked it.
Posted by: Aetius451AD at July 31, 2016 06:11 PM (3ZoRf)

People of all ages are into Pokemon Go. It's pretty amazing.

Posted by: Insomniac at July 31, 2016 06:14 PM (0mRoj)

171 Stuffing furburgers is the way to go for Breakfast, Lunch, and Dinner! I'm still craving for some Wynona Ryder....some Moron has to have her digits.

Posted by: Warren Beatty at July 31, 2016 06:15 PM (3b9U4)

172 Are people paying others to collect pokemon go characters for them?

Posted by: Willy J. at July 31, 2016 06:15 PM (BZey7)

173 The low-hanging fruit does get picked awfully fast around here.

======

It helps your reach if you're light in the loafers.

Posted by: Mortimer at July 31, 2016 06:17 PM (GSzD5)

174 Re the rib/ribeye roast, I've seen stuff about turning the oven temp up to 450F or even 500F for about 15 minutes or so, then turning it down to 325F.

It's something about a good surface sear or something.

Posted by: publius (not Breitbart publius) at July 31, 2016 06:17 PM (DW+jj)

175 173 The low-hanging fruit does get picked awfully fast around here.

======

It helps your reach if you're light in the loafers.
Posted by: Mortimer at July 31, 2016 06:17 PM (GSzD5)

Yeah I guess it...HEY!!!!

Posted by: Insomniac at July 31, 2016 06:18 PM (0mRoj)

176 You are welcome, JTB - I have most of his cookbooks, also. Some damned nice recipes in them, too ... He was quite the foodie, for a while, and then pfft! vanished. Some kind of same-sex-molestation-of-a-minor scandal, if memory serves. Ever since - gone down the memory hole. Pity - he had an awesome recipe for home-made BBQ sauce, too.

I have altogether too many shelves of cookbooks, now - for someone who isn't in the food service business. But I can justify them now as materiel for the chef character in the Luna City books...

Posted by: Sgt. Mom at July 31, 2016 06:20 PM (xnmPy)

177 Just to be clear, we 4 adults weren't actually talking about playing Pokemon Go! Just the phenomenom itself.

But it was funny to hear all 8 kids on the other side of the deck agreeing that Hillary Clinton is the absolute worst. 7 of those 8 are of voting age and they all vote Republican.

Posted by: bluebell at July 31, 2016 06:21 PM (805dc)

178 177 Just to be clear, we 4 adults weren't actually talking about playing Pokemon Go! Just the phenomenom itself.

But it was funny to hear all 8 kids on the other side of the deck agreeing that Hillary Clinton is the absolute worst. 7 of those 8 are of voting age and they all vote Republican.

Posted by: bluebell at July 31, 2016 06:21 PM (805dc)

You are good parents!!!

Posted by: Moki at July 31, 2016 06:22 PM (ezHMO)

179 I have also.heard it helps to have a little sugar in your tank. For energy.

Posted by: Mortimer at July 31, 2016 06:22 PM (GSzD5)

180 Damn 1%ers. *grumble grumble*
Posted by: Insomniac at July 31, 2016 06:11 PM (0mRoj)
-------------

Look who's talking. You and your fancy &&&&.

(Those are supposed to be ampersands. I am pretty sure there will just be blank space after "fancy.")

Posted by: bluebell at July 31, 2016 06:22 PM (805dc)

181 "I'm fairly certain you probably had a better time than me-a blond green eyed gwaila."

Go on...

Posted by: Insomniac at July 31, 2016 06:22 PM (0mRoj)

182 Whoa! I got ampersanded! &&&&&&!!!

Posted by: bluebell at July 31, 2016 06:23 PM (805dc)

183 Burger stuffing: chic Fil a dried nuggets cut into little pieces. Add sause of choice with nuggets (I like a spicy Cajon mayo or cream cheese in the center) cook top burger with avocado bacon tomato lettuce and thin dried onion rings add more spicy Cajon mayo on burger or shade of choice.

Trust me on this one.

Also if you live in the south during hunting season dove and quail with their respective gravies are fantastic way to stuff a burger.

Posted by: Cactus of Liberty at July 31, 2016 06:24 PM (a94gW)

184 And, bluebell won the ampesand lottery!
&&&&&&&&&&&

Posted by: Chi at July 31, 2016 06:24 PM (59mFG)

185 182 Whoa! I got ampersanded! &&&&&&!!!

Posted by: bluebell at July 31, 2016 06:23 PM (805dc)

These nouveau riche. They just can't contain themselves.

Posted by: Insomniac at July 31, 2016 06:24 PM (0mRoj)

186 Yes, yes, yes, but someone yesterday was saying that they used ground-up blue diamonds to do their laundry. I can't beat that one.

Posted by: bluebell at July 31, 2016 06:25 PM (805dc)

187 Re gas pump skimmers: you've got crews who get keys one way or another (buy them from pump service guys, etc.)

http://krebsonsecurity.com/all-about-skimmers/

http://krebsonsecurity.com/2014/01/gang-rigged-pumps-with-bluetooth-skimmers/

Posted by: JEM at July 31, 2016 06:25 PM (o+SC1)

188
Sweet corn is exceptional this year. I found a new (to me) way to cook it and I LOVE it.

Throw it in the microwave. Don't need to soak it first,just 8 minutes in ours for 4 ears,comes out perfect.

Husking it is just as easy,you cut the cob end about an inch up the ear, grab the tassel end,wiggle and squeeze simultaneously and the ear slides right out the husk with NO silk hanging on.

Just use oven mitts or some such, it's really hot.

Posted by: irongrampa at July 31, 2016 06:25 PM (X35Yt)

189 186 Yes, yes, yes, but someone yesterday was saying that they used ground-up blue diamonds to do their laundry. I can't beat that one.

Posted by: bluebell at July 31, 2016 06:25 PM (805dc)

Gwyneth Paltrow? Sounds like her.

Posted by: Insomniac at July 31, 2016 06:25 PM (0mRoj)

190 Stupid auto cucumbers in the cell phone.

Posted by: Cactus of Liberty at July 31, 2016 06:26 PM (a94gW)

191 &&&&&& &&&&&&&


Pikers

Posted by: weirdflunkyonatablet at July 31, 2016 06:26 PM (dPrPG)

192 Maybe it's percents I can't do? %%%%%

Posted by: bluebell at July 31, 2016 06:27 PM (805dc)

193 Yes, yes, yes, but someone yesterday was saying that they used ground-up blue diamonds to do their laundry. I can't beat that one.
========

What the hell are their clothes made of?

Posted by: Mortimer at July 31, 2016 06:28 PM (GSzD5)

194 &&&&&&&

Posted by: Ricardo Kill at July 31, 2016 06:28 PM (9ym/8)

195 187 Re gas pump skimmers: you've got crews who get keys one way or another (buy them from pump service guys, etc.)

http://krebsonsecurity.com/all-about-skimmers/

http://krebsonsecurity.com/2014/01/gang-rigged-pumps-with-bluetooth-skimmers/
Posted by: JEM at July 31, 2016 06:25 PM (o+SC1)

That was Clark Howard's scam of the week on Friday. Guess it is becoming a thing. He said never pay at the pump and cover your hand Witt your other hand while at the ATM punching in your pin number.

Posted by: Cactus of Liberty at July 31, 2016 06:29 PM (a94gW)

196 Bluebell, try letters with tildes or special consonants from Turkish or Polish.

Warning though, if you don't get black diamonds you won't have anything to grind up to do laundry with.

Posted by: Kindltot at July 31, 2016 06:29 PM (ry34m)

197 Smith Wesson test for ampersands

Posted by: Kindltot at July 31, 2016 06:30 PM (ry34m)

198


*&*

Posted by: weirdflunkyonatablet at July 31, 2016 06:31 PM (dPrPG)

199 Way outside my ability, Kindltot. I'll leave it to you.

About the blue diamonds - someone yesterday morning on the weird news dump, I believe, was talking about how boron is what makes blue diamonds blue. Then they talked about the many uses of boron, to include boric acid to get rid of bugs, etc. They finished by saying they used Borax in their laundry.

It's kind of the same thing, you know. Kind of.

Posted by: bluebell at July 31, 2016 06:32 PM (805dc)

200 &&&&
%%%%
####

Neener!

Posted by: Insomniac at July 31, 2016 06:32 PM (0mRoj)

Posted by: irongrampa at July 31, 2016 06:33 PM (X35Yt)

202
Keyboard cat.

Posted by: irongrampa at July 31, 2016 06:33 PM (X35Yt)

203 201
Posted by: irongrampa at July 31, 2016 06:33 PM (X35Yt)

You said it, brother.

Posted by: Insomniac at July 31, 2016 06:33 PM (0mRoj)

204 Kindltot, I used to get the blank instead of the & too.

But then I was visited by the ampersand fairy, I guess. You just have to believe.

Smith & Wesson.

Posted by: bluebell at July 31, 2016 06:33 PM (805dc)

205 186 Yes, yes, yes, but someone yesterday was saying that they used ground-up blue diamonds to do their laundry. I can't beat that one.

Posted by: bluebell
------------
20 Mule Team Borax FTW.

Posted by: Chi at July 31, 2016 06:34 PM (59mFG)

206 weird flunky, do you have the link to the smilies that we can use here? Someone posted it a few months ago and I stupidly didn't save it.

Posted by: bluebell at July 31, 2016 06:35 PM (805dc)

207 I just tried and failed to post a poop emoji.

Posted by: stace...TEXIT at July 31, 2016 06:35 PM (ozZau)

208 >> That was Clark Howard's scam of the week on Friday.
>> Guess it is becoming a thing. He said never pay at the
>> pump and cover your hand Witt your other hand while at
>> the ATM punching in your pin number.

Keep one credit card for paying at the gas pump and use only that card, and only a credit card.

It will be harder to 'skim' once magstripe readers go away.

Posted by: JEM at July 31, 2016 06:36 PM (o+SC1)

209 Just between you and me bluebell.



http://tinyurl.com/zqte7lw


Posted by: weirdflunkyonatablet at July 31, 2016 06:37 PM (dPrPG)

210 Here you go, Bluebell.

http://smilies.mee.nu/

Posted by: olddog in mo at July 31, 2016 06:37 PM (Dhht7)

211 181 "I'm fairly certain you probably had a better time than me-a blond green eyed gwaila."

Go on...
Posted by: Insomniac at July 31, 2016 06:22 PM (0mRoj)

Awww, you are making me blush.

But...I'm tall, about 5ft 8, and have big Texas blond hair. In Hong Kong, that stands out a bit. So one day, after work, I took the metro down to Kowloon to shop. Naturally, I was headed back at rush hour. A Chinese man next to me had his face at bosom height, and sure enough, the crowds pushed him straight into my chest. He smiled for the two metro stops I had to stay on, until I couldn't take it anymore, and got out and waited until rush hour was over. I hope he still has happy thoughts of that day.

Posted by: Moki at July 31, 2016 06:39 PM (ezHMO)

212 That's it! Thank you, weirdflunky!



Posted by: bluebell at July 31, 2016 06:39 PM (805dc)

213 And thank you too, olddog.



Posted by: bluebell at July 31, 2016 06:40 PM (805dc)

214 I hope he still has happy thoughts of that day.

He was found in his apartment 3 days later, completely dehydrated, with an empty bottle of lotion next to him.

Posted by: Blanco Basura at July 31, 2016 06:40 PM (T/cxb)

215 Oh my gosh, Moki!

Posted by: bluebell at July 31, 2016 06:41 PM (805dc)

216 Old dog I think we've created a monster.



Posted by: weirdflunkyonatablet at July 31, 2016 06:44 PM (dPrPG)

217 Stuffed burgers?

That's just weird.

Posted by: eleven at July 31, 2016 06:44 PM (qUNWi)

218 Worst part of making all this food is cleaning up the mess.
Guess that's what the Scotch afterwards is for, a job well done.

Posted by: Skip at July 31, 2016 06:44 PM (bksJQ)

219 Posted by: Moki at July 31, 2016 06:39 PM (ezHMO)

I'm sure it didn't seem so at the time, but that is a hilarious story.

Posted by: Insomniac at July 31, 2016 06:45 PM (0mRoj)

220 A Chinese man next to me had his face at bosom height, and sure enough,
the crowds pushed him straight into my chest. He smiled for the two
metro stops I had to stay on, until I couldn't take it anymore,///

A case where turning them another cheek would have only made the situation worse.

Posted by: Willy J. at July 31, 2016 06:45 PM (BZey7)

221 I do like my burgers fairly plain, even toppings cheese, pickle and ketchup is about all I ever request.

Posted by: Skip at July 31, 2016 06:46 PM (bksJQ)

222 My absolute favorite burger is bleu cheese and bacon. Mmmm...

Posted by: Insomniac at July 31, 2016 06:47 PM (0mRoj)

223 Awww, you are making me blush.

But...I'm tall, about 5ft 8, and have big Texas blond hair. In Hong Kong, that stands out a bit. So one day, after work, I took the metro down to Kowloon to shop. Naturally, I was headed back at rush hour. A Chinese man next to me had his face at bosom height, and sure enough, the crowds pushed him straight into my chest. He smiled for the two metro stops I had to stay on, until I couldn't take it anymore, and got out and waited until rush hour was over. I hope he still has happy thoughts of that day.
Posted by: Moki at July 31, 2016 06:39 PM (ezHMO)

TH#1: Moki of Ace of Spades involved with Hong Kong grope incident on subway! How long until Mr. "Ace", who is a coward who will not release his real name, will have to disavow this prominent commentor, Bob?

Bob: I think this just gets to the hypocrisy at the heart of the Republican party, Neil. They talk a good game about being the party of "Family values" but when it comes down to it, how many are not involved in something like this.

Neil: Is this the end for "Ace"'s blog?

Bob: It should and I think will be.

Posted by: MSM at July 31, 2016 06:47 PM (3ZoRf)

224 I have never liked mixing blue cheese with any kind of beef. I had a steak once with blue cheese crumbles... it was not so good.

Posted by: Aetius451AD at July 31, 2016 06:48 PM (3ZoRf)

225 Ohhhhhhhhhhhh,
in the emoji link I see why I often post a movie title followed with date and anything ending in eight and a ) gives you a emoji

Posted by: Skip at July 31, 2016 06:49 PM (bksJQ)

226 Neil: Is this the end for "Ace"'s blog?

Bob: It should and I think will be.
Posted by: MSM at July 31, 2016 06:47 PM (3ZoRf)


We've reached #peakAce

Posted by: Bill Kristol at July 31, 2016 06:49 PM (0mRoj)

227 I gain weight just reading one of these food threads. If we follow the diet ("life style change") does that mean we have only a minute to eat any recipe we make from this thread and then have to fast 24 hours for our next meal?
:-)

Posted by: Ok at July 31, 2016 06:49 PM (CRXed)

228 216 Old dog I think we've created a monster.



Posted by: weirdflunkyonatablet at July 31, 2016 06:44 PM (dPrPG)
-----------------



(Don't worry, last one.)

Posted by: bluebell at July 31, 2016 06:49 PM (805dc)

229 Aetius451AD same thing with me, blue cheese is about the only kind I wouldn't eat.

Posted by: Skip at July 31, 2016 06:50 PM (bksJQ)

230 224 I have never liked mixing blue cheese with any kind of beef. I had a steak once with blue cheese crumbles... it was not so good.
Posted by: Aetius451AD at July 31, 2016 06:48 PM (3ZoRf)

I would not profane a steak with any sort of topping or sauce, but bleu cheese and bacon on a burger is awesome.

Posted by: Insomniac at July 31, 2016 06:50 PM (0mRoj)

231 Posted by: bluebell at July 31, 2016 06:49 PM (805dc)

Heh. No problem at all. Save the link though. Took me a couple of times seeing it to remember to save it.

Posted by: weirdflunkyonatablet at July 31, 2016 06:51 PM (dPrPG)

232
I would not profane a steak with any sort of topping or sauce, but bleu cheese and bacon on a burger is awesome.
Posted by: Insomniac at July 31, 2016 06:50 PM (0mRoj)


My son likes blue cheese and caramelized onions on his burgers-but bacon too....hmmmm.....

Posted by: Moki at July 31, 2016 06:51 PM (ezHMO)

233 Ha. Yesterday I was cleaning out my pantry and just for the heck of it I looked at the expiration date on the unopened jar of pecan pumpkin butter that was in there. Unopened because it was a gift and no one here wanted to eat it.
----------

Heh. We have a jar of Crosse & Blackwell Mincemeat Pie filling that's been in the cupboard for at least tow years. There doesn't appear to be an expiration date on it. We may use it yet...

Posted by: Mike Hammer, etc., etc. at July 31, 2016 06:52 PM (yddCj)

234 227 I gain weight just reading one of these food threads. If we follow the diet ("life style change") does that mean we have only a minute to eat any recipe we make from this thread and then have to fast 24 hours for our next meal?
:-)
Posted by: Ok at July 31, 2016 06:49 PM (CRXed)

You could always become a breatharian.

Posted by: Insomniac at July 31, 2016 06:52 PM (0mRoj)

235 My favorite burger is from sides and hardware in Los Olivos. Homemade bacon( the best bacon I've ever had). White cheddar and shallot marmalade. With house aioli.
Here's a pic. Look at that bacon.

http://preview.tinyurl.com/hsabuor

Posted by: CaliGirl at July 31, 2016 06:53 PM (eU/yZ)

236 you had me at "bosom height"...

Posted by: Mortimer at July 31, 2016 06:54 PM (zu88C)

237 CaliGirl, that looks amazing. Are those sweet potato fries?

Is there an emoji for drooling? Probably best if there isn't.

Posted by: bluebell at July 31, 2016 06:55 PM (805dc)

238 235 My favorite burger is from sides and hardware in Los Olivos. Homemade bacon( the best bacon I've ever had). White cheddar and shallot marmalade. With house aioli.
Here's a pic. Look at that bacon.

http://preview.tinyurl.com/hsabuor
Posted by: CaliGirl at July 31, 2016 06:53 PM (eU/yZ)

Maybe it's the lighting but it looks burnt to hell.

Posted by: Insomniac at July 31, 2016 06:55 PM (0mRoj)

239 My son likes blue cheese and caramelized onions on his burgers-but bacon too....hmmmm.....
Posted by: Moki at July 31, 2016 06:51 PM (ezHMO)


Nature's most perfect food.

Posted by: Insomniac at July 31, 2016 06:55 PM (0mRoj)

240 *Types, deletes*

Posted by: Aetius451AD at July 31, 2016 06:56 PM (3ZoRf)

241 Posted by: bluebell at July 31, 2016 06:55 PM (805dc)
Yes, they serve either the sweet potato fries, regular fries or a salad. I usually get the salad. They have the best bacon.

Posted by: CaliGirl at July 31, 2016 06:56 PM (eU/yZ)

242 Posted by: Insomniac at July 31, 2016 06:55 PM (0mRoj)
It's not. It's house made. It may be the lighting.

Posted by: CaliGirl at July 31, 2016 06:57 PM (eU/yZ)

243 Bosom hight, haven't been there in a long time.

Posted by: Skip at July 31, 2016 06:58 PM (bksJQ)

244 211 181 "I'm fairly certain you probably had a better time than me-a blond green eyed gwaila."

Go on...
Posted by: Insomniac at July 31, 2016 06:22 PM (0mRoj)

Awww, you are making me blush.

But...I'm tall, about 5ft 8, and have big Texas blond hair. In Hong Kong, that stands out a bit. So one day, after work, I took the metro down to Kowloon to shop. Naturally, I was headed back at rush hour. A Chinese man next to me had his face at bosom height, and sure enough, the crowds pushed him straight into my chest. He smiled for the two metro stops I had to stay on, until I couldn't take it anymore, and got out and waited until rush hour was over. I hope he still has happy thoughts of that day.
Posted by: Moki at July 31, 2016 06:39 PM (ezHMO

Story reminds me of this lady who goes grocery shopping after church. She is early 40's, unmarried, a body to die for, wears a tight mini skirt with heels. Like clockwork she is there right after church.

I bet all the married women hate her at church. I want to ask her what church she goes to so I can be sure I don't take my son to that church. It is highly inappropriate.

She knows exactly what she is doing.

Posted by: Cactus of Liberty at July 31, 2016 06:59 PM (MlXgU)

245 Bosom height is where the bosom's be at.

Posted by: eleven at July 31, 2016 06:59 PM (qUNWi)

246 Story reminds me of this lady who goes grocery shopping after church. She is early 40's, unmarried, a body to die for, wears a tight mini skirt with heels. Like clockwork she is there right after church.

I bet all the married women hate her at church. I want to ask her what church she goes to so I can be sure I don't take my son to that church. It is highly inappropriate.

She knows exactly what she is doing.
Posted by: Cactus of Liberty at July 31, 2016 06:59 PM (MlXgU)

She sounds nice.

Posted by: Aetius451AD at July 31, 2016 07:01 PM (3ZoRf)

247 Posted by: Insomniac at July 31, 2016 06:55 PM (0mRoj)
Here's a pic of their mushroom burger.

http://preview.tinyurl.com/zorvztw

Posted by: CaliGirl at July 31, 2016 07:01 PM (eU/yZ)

248 242 Posted by: Insomniac at July 31, 2016 06:55 PM (0mRoj)
It's not. It's house made. It may be the lighting.
Posted by: CaliGirl at July 31, 2016 06:57 PM (eU/yZ)


Gotcha. Burnt bacon is a crime against humanity.

Posted by: Insomniac at July 31, 2016 07:01 PM (0mRoj)

249 245 if you don't mind being short

Posted by: Skip at July 31, 2016 07:01 PM (bksJQ)

250 Story reminds me of this lady who goes grocery shopping after church. She is early 40's, unmarried, a body to die for, wears a tight mini skirt with heels. Like clockwork she is there right after church.

I bet all the married women hate her at church. I want to ask her what church she goes to so I can be sure I don't take my son to that church. It is highly inappropriate.

She knows exactly what she is doing.
Posted by: Cactus of Liberty at July 31, 2016 06:59 PM (MlXgU)

Got her number? Asking for a friend...

Posted by: Insomniac at July 31, 2016 07:02 PM (0mRoj)

251 247 Posted by: Insomniac at July 31, 2016 06:55 PM (0mRoj)
Here's a pic of their mushroom burger.

http://preview.tinyurl.com/zorvztw
Posted by: CaliGirl at July 31, 2016 07:01 PM (eU/yZ)

Not for me thanks. In high school, I got a pretty epic case of food poisoning after eating a mushroom swiss burger. Have never been able to look at another one without getting nauseous.

Posted by: Aetius451AD at July 31, 2016 07:02 PM (3ZoRf)

252 Posted by: Aetius451AD at July 31, 2016 07:01 PM (3ZoRf)
You made me laugh.

Posted by: CaliGirl at July 31, 2016 07:03 PM (eU/yZ)

253 Have a great evening, y'all. CBD, thank you for another wonderful food thread. Sunday is my favorite day at Ace's-books and food.

Hope you all have a great Sunday night, and a wonderful week!

Posted by: Moki at July 31, 2016 07:03 PM (ezHMO)

254 Got her number? Asking for a friend...
Posted by: Insomniac at July 31, 2016 07:02 PM (0mRoj)

Did you get it yet?

Posted by: A friend at July 31, 2016 07:03 PM (3ZoRf)

255 247 Posted by: Insomniac at July 31, 2016 06:55 PM (0mRoj)
Here's a pic of their mushroom burger.

http://preview.tinyurl.com/zorvztw
Posted by: CaliGirl at July 31, 2016 07:01 PM (eU/yZ)

I bet that tastes amazing.

Posted by: Insomniac at July 31, 2016 07:03 PM (0mRoj)

256 Hope you all have a great Sunday night, and a wonderful week!
Posted by: Moki at July 31, 2016 07:03 PM (ezHMO)

Have a good week, Moki.

Posted by: Aetius451AD at July 31, 2016 07:04 PM (3ZoRf)

257 254 Got her number? Asking for a friend...
Posted by: Insomniac at July 31, 2016 07:02 PM (0mRoj)

Did you get it yet?
Posted by: A friend at July 31, 2016 07:03 PM (3ZoRf)

Damn man, I just asked a second ago. Have a little patience!

Posted by: Insomniac at July 31, 2016 07:04 PM (0mRoj)

258 253 Have a great evening, y'all. CBD, thank you for another wonderful food thread. Sunday is my favorite day at Ace's-books and food.

Hope you all have a great Sunday night, and a wonderful week!
Posted by: Moki at July 31, 2016 07:03 PM (ezHMO)

You too!

Posted by: Insomniac at July 31, 2016 07:05 PM (0mRoj)

259 Bye Moki, see you next week if not before! Stay dry in this crazy weather.

Posted by: bluebell at July 31, 2016 07:05 PM (805dc)

260 One word for the food thread.

Turducken!

Although I never felt like it went far enough.

Take a Turducken, then stuff that with a Cornish hen, then the hen with an egg.

Posted by: Goomba at July 31, 2016 07:05 PM (tf/6I)

261 Pictures of Burgers are borderline pornography.

Posted by: Cactus of Liberty at July 31, 2016 07:07 PM (MlXgU)

262 Boob story!

I was sitting on the seats that are at either end of the cars of the train in the Atlanta airport.

I see there is a Flight Attendant standing in the center of the car, looking at her phone and not paying attention. Her back was to me. We come in hot to a station and the train applies the brakes pretty heavily.

Sure enough, she's backpedaling towards me. I put my hands out to stop her. She decides to get turned around facing me to break her fall. I wind up with two handfuls of her chest. I'm not sure which of us was more embarassed.

Posted by: ManWithNoParty at July 31, 2016 07:07 PM (BlaJc)

263 At the risk of crossing the beams with The Book Thread, the 28th was the anniversary of Beatrix Potter's birthday:

"Don't go near Mr. McGregor's garden: your father had an accident there, he was put into a pie by Mrs. McGregor."

Posted by: Mike Hammer, etc., etc. at July 31, 2016 07:07 PM (9mTYi)

264 261 Pictures of Burgers are borderline pornography.
Posted by: Cactus of Liberty at July 31, 2016 07:07 PM (MlXgU)

Look at Trump's Lunch!

Posted by: New York Post at July 31, 2016 07:07 PM (3ZoRf)

265
262 Boob story!

I was sitting on the seats that are at either end of the cars of the train in the Atlanta airport.

I see there is a Flight Attendant standing in the center of the car, looking at her phone and not paying attention. Her back was to me. We come in hot to a station and the train applies the brakes pretty heavily.

Sure enough, she's backpedaling towards me. I put my hands out to stop her. She decides to get turned around facing me to break her fall. I wind up with two handfuls of her chest. I'm not sure which of us was more embarassed.

Posted by: ManWithNoParty at July 31, 2016 07:07 PM (BlaJc)


You are a true Good Samaritan...now let her go.

Posted by: Goomba at July 31, 2016 07:09 PM (tf/6I)

266 Heh. We have a jar of Crosse & Blackwell Mincemeat Pie filling that's been in the cupboard for at least tow years. There doesn't appear to be an expiration date on it. We may use it yet...
Posted by: Mike Hammer, etc., etc. at July 31, 2016 06:52 PM (yddCj)
---
Ha! Growing up I remember seeing one of those jars as a kid and it was still there when I left home. Did anyone, ever, have mincemeat pie in my house?

But you can't throw it away! It's still good! The lid isn't puffy!

Posted by: All Hail Eris, Literate Savage at July 31, 2016 07:09 PM (jR7Wy)

267 i am presently tucking into my wife's crockpot chili, which changes recipe each and every time. it is topped with jalapenos from a friend's garden. it is covering a pair of oven-broiled hot dogs 'cause we ain't snobs, and covered with cheddar, sour cream, and Pace. Picture (and taste) perfect.

Posted by: goatexchange at July 31, 2016 07:09 PM (Nd4YY)

268 Take a Turducken, then stuff that with a Cornish hen, then the hen with an egg.
Posted by: Goomba at July 31, 2016 07:05 PM (tf/6I)
---
Then stuff that in an ostrich, and the ostrich into an emu.

Posted by: All Hail Eris, Literate Savage at July 31, 2016 07:10 PM (jR7Wy)

269 This isn't a stuffed burger but get your butcher to take a pound of bacon and grind it up with three pounds of ground beef or chuck. The flavor is great!

Posted by: hoopvol at July 31, 2016 07:12 PM (53nem)

270 264 261 Pictures of Burgers are borderline pornography.
Posted by: Cactus of Liberty at July 31, 2016 07:07 PM (MlXgU)

Look at Trump's Lunch!
Posted by: New York Post at July 31, 2016 07:07 PM (3ZoRf)

She is Eastern European.

That is all.

Posted by: Cactus of Liberty at July 31, 2016 07:12 PM (MlXgU)

271 266 All Hail Eris, Literate Savage

My wife makes mincemeat pie at least once a year. For her; never for me.

Posted by: NaCly Dog at July 31, 2016 07:13 PM (hyuyC)

272
Take a Turducken, then stuff that with a Cornish hen, then the hen with an egg.
Posted by: Goomba at July 31, 2016 07:05 PM
---
Then stuff that in an ostrich, and the ostrich into an emu.
Posted by: All Hail Eris, Literate Savage at July 31, 2016 07:10 PM


A Blue emu.

Posted by: Bertram Cabot Jr. at July 31, 2016 07:15 PM (IqV8l)

273 I have one more word for the Food thread.

Beef Jerky!


Keto diet, Dragged out the Nesco Dehydrator that we used a couple of times years ago for garden veggies. Used their packets of cure/marinade, 4 lbs. bottom round I sliced thin. Perfect amount for the 5 trays. Pleasantly surprised at the initial result. Cant wait to start experimenting more. Recipes? (not a big smoke flavored guy though)

Now looking into a vacuum sealer.

Posted by: Goomba at July 31, 2016 07:15 PM (tf/6I)

274 261 Pictures of Burgers are borderline pornography.
Posted by: Cactus of Liberty at July 31, 2016 07:07 PM (MlXgU)

I forgot burgerporn.com it is pure burger centerfolds across the globe or the country at least.

Posted by: Cactus of Liberty at July 31, 2016 07:15 PM (MlXgU)

275 My wife makes mincemeat pie at least once a year. For her; never for me.
Posted by: NaCly Dog at July 31, 2016 07:13 PM (hyuyC)

It never sounded bad to me (a spicy fruit pie)- I just have never tried it. Is it disgusting?

Posted by: Aetius451AD at July 31, 2016 07:15 PM (3ZoRf)

276 Cactus, you are wise and knowledgeable. i teach courses for young members of the Foreign Service, and they routinely ask me where are the best places to serve. And i tell them - forget the crowned capitals of Western Europe and make a bee-line to Eastern Europe. Now. before they are married.

Posted by: goatexchange at July 31, 2016 07:16 PM (Nd4YY)

277 260 One word for the food thread...
---------------

Spatchcock.

Posted by: Chi at July 31, 2016 07:16 PM (59mFG)

278 82 54 Being a New Mexican we MUST have green chile on our burgers. I've never tried stuffing the chile inside but I might have to.
Posted by: Fred Weldon at July 31, 2016 04:58 PM (GuPwg)
---
Stuff the burger with a green chile that is itself stuffed with cheese. Then wedge that burger between two slabs of roasted pepper, and serve on a bun flecked with cheddar and jalapenos.

It's like an M.C. Escher feast

That would be a chile relleno burger (more so if the stuffed chile is fried in the batter)

Posted by: Fred Weldon at July 31, 2016 07:16 PM (GuPwg)

279 272
Take a Turducken, then stuff that with a Cornish hen, then the hen with an egg.
Posted by: Goomba at July 31, 2016 07:05 PM
---
Then stuff that in an ostrich, and the ostrich into an emu.
Posted by: All Hail Eris, Literate Savage at July 31, 2016 07:10 PM

A Blue emu.

Posted by: Bertram Cabot Jr. at July 31, 2016 07:15 PM (IqV8l)


Damn! Of course! I stopped too soon? Anyone here have an ostrich farm?

Posted by: Goomba at July 31, 2016 07:17 PM (tf/6I)

280 But you can't throw it away! It's still good! The lid isn't puffy!
Posted by: All Hail Eris
-------------

What could go wrong?

I think I'll call Crosse & Blackwell's 800 number and see what they say.

Posted by: Mike Hammer, etc., etc. at July 31, 2016 07:17 PM (yddCj)

281 What could go wrong?

I think I'll call Crosse & Blackwell's 800 number and see what they say.
Posted by: Mike Hammer, etc., etc. at July 31, 2016 07:17 PM (yddCj)

It is probably pretty mushy. As long as it is not puffy, you are probably pretty safe.

Posted by: Aetius451AD at July 31, 2016 07:19 PM (3ZoRf)

282 Take a Turducken, then stuff that with a Cornish hen, then the hen with an egg.

Posted by: Goomba at July 31, 2016 07:05 PM

---

Then stuff that in an ostrich, and the ostrich into an emu.

Posted by: All Hail Eris, Literate Savage at July 31, 2016 07:10 PM


A Blue emu.


Posted by: Bertram Cabot Jr. at July 31, 2016 07:15 PM (IqV8l)


Damn! Of course! I stopped too soon? Anyone here have an ostrich farm?Posted by: Goomba at July 31, 2016 07:17 PM (tf/6I)

And then wrap it all in bacon.

Posted by: Willy J. at July 31, 2016 07:19 PM (BZey7)

283 277 260 One word for the food thread...
---------------

Spatchcock.


Posted by: Chi at July 31, 2016 07:16 PM (59mFG)


I was very leery plugging that word into he Google machine. Mostly because I found it here...just sayin'. Sorry Chi.

Posted by: Goomba at July 31, 2016 07:20 PM (tf/6I)

284 I'd like to be put in a pie by Mrs Gregory.

She sounds hot.

Posted by: eleven at July 31, 2016 07:20 PM (qUNWi)

285 276 Cactus, you are wise and knowledgeable. i teach courses for young members of the Foreign Service, and they routinely ask me where are the best places to serve. And i tell them - forget the crowned capitals of Western Europe and make a bee-line to Eastern Europe. Now. before they are married.
Posted by: goatexchange at July 31, 2016 07:16 PM (Nd4YY)

Keep spreading the good news sir. You should be a wonderful Godfather many times over.

Too bad I'm not wise enough to take my own advice 14 years ago lol

Posted by: Cactus of Liberty at July 31, 2016 07:21 PM (MlXgU)

286 Ooohh...this achin tooth...

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

287 >>>Take a Turducken, then stuff that with a Cornish hen, then the hen with an egg.

Posted by: Goomba at July 31, 2016 07:05 PM (tf/6I)

---

Then stuff that in an ostrich, and the ostrich into an emu.
Posted by: All Hail Eris, Literate Savage at July 31, 2016 07:10 PM (jR7Wy)<<<




I thought a Turducken was a duck stuffed with a chicken stuffed inside a reporter with a decent rack, who used to bang Keith Olberman, and who needs to be quiet.



(Katy Tur)

Posted by: D. Trump at July 31, 2016 07:24 PM (H9MG5)

288 I can take or leave mincemeat pie, there are so many variations it's hard to say how to describe it. But usually a tangy flavor, the real original version is really a taste test.

Posted by: Skip at July 31, 2016 07:25 PM (bksJQ)

289 And wrap it all in bacon


Just to make it taste right.

Posted by: Skip at July 31, 2016 07:27 PM (bksJQ)

290 288 I can take or leave mincemeat pie, there are so many variations it's hard to say how to describe it. But usually a tangy flavor, the real original version is really a taste test.
Posted by: Skip at July 31, 2016 07:25 PM (bksJQ)

The fruits and spices sound good, but the only ingredient that gives me pause is the suet. Hmmm, raw chunks of fat.

Posted by: Aetius451AD at July 31, 2016 07:28 PM (3ZoRf)

291 Mincemeat pie just sounds like a dare to me.

Posted by: eleven at July 31, 2016 07:29 PM (qUNWi)

292 275 Aetius451AD

It looks fine. Just not my taste.

Posted by: NaCly Dog at July 31, 2016 07:30 PM (hyuyC)

293 Possibly OT:

Is this the Sharknado thread?

Posted by: Methos, AoSHQ commenter since 2006, now apperently nonvoting democrat at July 31, 2016 07:31 PM (3Liv/)

294 It never sounded bad to me (a spicy fruit pie)- I just have never tried it. Is it disgusting?
Posted by: Aetius451AD at July 31, 2016 07:15 PM (3ZoRf)

Do you like Christmas fruitcake? Personally, I dislike mince and fruitcake for similar reasons: too sweet, and overuse of spices.

There's a short story about how I learned the difference between t and T in a handwritten recipe, for spice cake. Blew my tastebuds out, that one bite did.

Posted by: Growler at July 31, 2016 07:31 PM (PjWy4)

295 Is this the Sharknado thread?
Posted by: Methos, AoSHQ commenter since 2006, now apperently nonvoting democrat at July 31, 2016 07:31 PM (3Liv/)

EVERY thread is the Sharknado thread. Maybe we all need to rewatch it to bring everyone together.

Posted by: Aetius451AD at July 31, 2016 07:32 PM (3ZoRf)

296 286 Ooohh...this achin tooth...
Posted by: eleven at July 31, 2016 07:22 PM (qUNWi)

Get an ice skate and a rock with decent size and heft.

Posted by: Insomniac at July 31, 2016 07:33 PM (0mRoj)

297 Do you like Christmas fruitcake? Personally, I dislike mince and fruitcake for similar reasons: too sweet, and overuse of spices.

There's a short story about how I learned the difference between t and T in a handwritten recipe, for spice cake. Blew my tastebuds out, that one bite did.
Posted by: Growler at July 31, 2016 07:31 PM (PjWy4)

I dislike fruitcake for the texture changes within the thing. I do not like digging into something that is hardish and then hitting the fruit, which is soft. Same problem with raisins in cookies or fruit in ice cream.

Posted by: Aetius451AD at July 31, 2016 07:33 PM (3ZoRf)

298 EVERY thread is the Sharknado thread. Maybe we all need to rewatch it to bring everyone together.
---


It was on earlier. 4 is up at the top of the hour.

Posted by: Methos, AoSHQ commenter since 2006, now apperently nonvoting democrat at July 31, 2016 07:35 PM (3Liv/)

299 It was on earlier. 4 is up at the top of the hour.
Posted by: Methos, AoSHQ commenter since 2006, now apperently nonvoting democrat at July 31, 2016 07:35 PM (3Liv/)

Oh, I missed 2 & 3. I am afraid I would just be lost story wise.

Posted by: Aetius451AD at July 31, 2016 07:36 PM (3ZoRf)

300 Never had mincemeat, but I do enjoy fruitcake. I just wait until after Christmas & get the stuff they couldn't unload at 1/2 off.

Posted by: josephistan at July 31, 2016 07:39 PM (7qAYi)

301
Oh, I missed 2 & 3. I am afraid I would just be lost story wise.
Posted by: Aetius451AD at July 31, 2016 07:36 PM (3ZoRf)
---
There is a very rich story arc to the Sharknado mythos.

Posted by: All Hail Eris, Literate Savage at July 31, 2016 07:39 PM (jR7Wy)

302 Animals at Venezuelan zoo starve to death. I guess it is better than people starving, but at least they can cross into Colombia for food.

Posted by: Aetius451AD at July 31, 2016 07:40 PM (3ZoRf)

303 dislike fruitcake for the texture changes within the thing. I do not like digging into something that is hardish and then hitting the fruit, which is soft.

Y'know what would be great? Intermittent fasting, broken by only mincemeat pie and fruitcake!

Posted by: Growler at July 31, 2016 07:41 PM (PjWy4)

304 Oh, I missed 2 3. I am afraid I would just be lost story wise.

Posted by: Aetius451AD at July 31, 2016 07:36 PM (3ZoRf)

---

There is a very rich story arc to the Sharknado mythos.Posted by: All Hail Eris, Literate Savage at July 31, 2016 07:39 PM (jR7Wy)///

Like the pizza delivery guy in pron?

Posted by: Willy J. at July 31, 2016 07:41 PM (BZey7)

305 How can sharks even being propelled by a hurricane manage to steer themselves through the Air? And eventually they will land and how can they take off again? And how the f are they Breathing?

This is way more preposterous than zombies ( which I do watch)

Posted by: Skip at July 31, 2016 07:41 PM (bksJQ)

306 I dislike fruitcake for the texture changes within the thing. I do not like digging into something that is hardish and then hitting the fruit, which is soft. Same problem with raisins in cookies or fruit in ice cream.
Posted by: Aetius451AD
----------

I enjoy it also.
As an aside, is there anything else that calls for Citron in the recipe?

Posted by: Mike Hammer, etc., etc. at July 31, 2016 07:41 PM (yddCj)

307 Like the pizza delivery guy in pron?
Posted by: Willy J. at July 31, 2016 07:41 PM (BZey7)
----
White sauce or puttanesca?

Squid ink? (Nah, that's Japanese porn)

Posted by: All Hail Eris, Literate Savage at July 31, 2016 07:42 PM (jR7Wy)

308 Like the pizza delivery guy in pron?
Posted by: Willy J. at July 31, 2016 07:41 PM (BZey7)

Hey, that is an unfair comparison. They do not have the kind of money to have the production values of 70's porn.

Posted by: Aetius451AD at July 31, 2016 07:42 PM (3ZoRf)

309 Does anyone know if Presdent Obama will be accompanying Senator Sanders to try and help him still run for Presdent. Senator Sanders is the only one to fix the problems Bush created that have mired the economy and jobs. Bush lied and must be arrested to answer the questions about his lying to our Black Presdent.

Posted by: Mary Clogginstien from Brattleboro, VT at July 31, 2016 07:42 PM (Fbj4h)

310 How can sharks even being propelled by a hurricane manage to steer themselves through the Air? And eventually they will land and how can they take off again? And how the f are they Breathing?


Heathen.

Posted by: eleven at July 31, 2016 07:42 PM (qUNWi)

311 How can sharks even being propelled by a hurricane manage to steer themselves through the Air? And eventually they will land and how can they take off again? And how the f are they Breathing?

Heathen


Don't you mean helium?

Posted by: freaked at July 31, 2016 07:44 PM (BO/km)

312 Yo, CBD, here's a tip for quickly cutting those grape (or cherry) tomatoes in half: grab two plates that match (luncheon or dinner size). Place one plate on the counter and pour on the tomatoes. Now, take plate number two and gently sit in on top of the tomatoes. With a serrated knife, saw back and forth between the plates, from the right side to the left side (or vice versa). Voila! Multitudes of sliced grape tomatoes! Credit goes to a TV cooking show; tried it and it works wonderfully. Your plates should not be too deeply dished or you will not be able to move the knife freely.

Posted by: Legally Sufficient at July 31, 2016 07:47 PM (tbKrr)

313 305 How can sharks even being propelled by a hurricane manage to steer themselves through the Air? And eventually they will land and how can they take off again? And how the f are they Breathing?

You're trying to make sense of a movie called "Sharknado"?

Posted by: Insomniac at July 31, 2016 07:47 PM (0mRoj)

314
How can sharks even being propelled by a hurricane manage to steer
themselves through the Air?
--
That's what they have fins for
--
And eventually they will land and how can
they take off again?
---
For the most part, they die if they fall out of the storm. Otherwise, they just lie their and wait for the next one.
--
And how the f are they Breathing?
---
Water vapor in the storm. Do you even sciencefiction?

Posted by: Methos, AoSHQ commenter since 2006, now apperently nonvoting democrat at July 31, 2016 07:47 PM (3Liv/)

315 Trump's complaining the "debate commission "(Hillery people I would think) are scheduling debates during football games.
Sounds just like the Democrat debate schedule, have them while no one is watching.

Posted by: Skip at July 31, 2016 07:50 PM (bksJQ)

316 PSA from the Duke. Sharknado, Rise of the Fourth begins in 10 minutes.

Posted by: Duke Lowell at July 31, 2016 07:50 PM (kTF2Z)

317 260 One word for the food thread.

Turducken!

Although I never felt like it went far enough.

Take a Turducken, then stuff that with a Cornish hen, then the hen with an egg.
Posted by: Goomba at July 31, 2016 07:05 PM (tf/6I)
==============
No quail?

Posted by: Old Toby at July 31, 2016 07:50 PM (PjWy4)

318 I'm recording it so I can FF through the many, many commercials.

Posted by: All Hail Eris, Literate Savage at July 31, 2016 07:51 PM (jR7Wy)

319 And how the f are they Breathing?
---
Water vapor in the storm. Do you even sciencefiction?


Posted by: Methos, AoSHQ commenter since 2006, now apperently nonvoting democrat at July 31, 2016 07:47 PM (3Liv/)
That's the facts.

Posted by: NDT Sharknado Science Consultant at July 31, 2016 07:51 PM (BZey7)

320 Yes I do, I allow lots of things against nature in zombie movies and shows.

Posted by: Skip at July 31, 2016 07:51 PM (bksJQ)

321 No quail?
Posted by: Old Toby
---
Quail? We use squab.

Posted by: Mike Hammer, etc., etc. at July 31, 2016 07:51 PM (yddCj)

322 I always thought that the tornado was a water spout (even when it was over... land.) The water would still be oxygenated and the sharks are definitely moving.

Posted by: Aetius451AD at July 31, 2016 07:52 PM (3ZoRf)

323 That woman (Hillery)should be doing hard time

Posted by: Skip at July 31, 2016 07:54 PM (bksJQ)

324 That's the facts.
Posted by: NDT Sharknado Science Consultant
------------

Another nuance is that Sharknados only occur in the northern hemisphere. The clockwise rotation being necessary to their formation.

Posted by: Mike Hammer, etc., etc. at July 31, 2016 07:55 PM (yddCj)

325 Tornados are over land sucking up lots of land debris, I've assumed a waterspout is a tornado over water pulling up just water.

Posted by: Skip at July 31, 2016 07:56 PM (bksJQ)

326 mic check check

Posted by: Mortimer at July 31, 2016 07:57 PM (qtgOZ)

327 Fruited mincemeat is good but I feel funny about eating it as a meal. Real mincemeat, on the other hand...
I've been known to eat that stuff for breakfast, lunch, and dinner. It takes a little getting used to, because most people's taste buds (including mine) are used to meat having a savory taste, but this has a little more sweetness. I make it with cider, apples, a chopped cheap cut of meat, raisins, spices, and a spoonful of brown sugar. Sooo good.

Posted by: right wing whippersnapper at July 31, 2016 07:58 PM (26lkV)

328 325 Tornados are over land sucking up lots of land debris, I've assumed a waterspout is a tornado over water pulling up just water.

Posted by: Skip at July 31, 2016 07:56 PM (bksJQ)

Right. But at least in the first one, they had the sharknado over land, still with water, right? Or was that explained by flooding?

Posted by: Aetius451AD at July 31, 2016 07:58 PM (3ZoRf)

329 >>There is a very rich story arc to the Sharknado mythos


The undying love between Ian's and Tara's characters?

Posted by: Lizzy at July 31, 2016 07:58 PM (NOIQH)

330 313 305 How can sharks even being propelled by a hurricane manage to steer themselves through the Air? And eventually they will land and how can they take off again? And how the f are they Breathing?

You're trying to make sense of a movie called "Sharknado"?

Posted by: Insomniac at July 31, 2016 07:47 PM (0mRoj)


Like my brother in law telling me (rather annoyed actually) that Jurassic Park was just a fantasy and the plot wasn't very real.

*my mouth agape*

Posted by: Goomba at July 31, 2016 07:58 PM (tf/6I)

331 whew I'm back


HOLY COW JUST SAW THE END OF SHARKNADO 3
OMG OMG OMG

Posted by: Mortimer at July 31, 2016 07:59 PM (qtgOZ)

332 They should do a "Sharknado" in a snowstorm. Snow is water, so the science is sound.

Posted by: josephistan at July 31, 2016 07:59 PM (7qAYi)

333 Tornados are over land sucking up lots of land debris, I've assumed a waterspout is a tornado over water pulling up just water.
---------------

Unless... they pass over a potato or tomato field, in which case, it becomes a potatonado or tomatonado.

Posted by: Mike Hammer, etc., etc. at July 31, 2016 07:59 PM (yddCj)

334 Found a good sale on Portabello mushrooms last week, so decided to imitate, loosely, the pre-packaged stuff we've had before:

This is highly adaptable to your cooking times, temps, and taste in seasonings:

Wash and trim, then smear 4 mushrooms with olive oil. Place stem-side-up on nonstick foil (or use spray on regular foil?) and put a few little pieces of butter, about 1 teaspoon total per mushroom. Add a pinch of grated parmesan and a little sprinkle of garlic salt to each, and set aside.

Finely chop about a cup of cleaned spinach and mix it with a tablespoon of dried italian seasoning, divide into fourths and pack it gently onto the mushrooms.

Gently pack a tablespoon (or so) of mozzarella cheese on top of the spinach and sprinkle with paprika.

Add a teaspoon of water to each package.

Fold the foil closed, leaving plenty of air space at top so cheese doesn't stick to the foil and to allow buildup of steam.

Bake (indoors or out!) at 350--400 degrees for about 20 minutes, then let sit for 5 min or so before opening.

Have fun adapting it, and enjoy!

Posted by: JQ Flyover at July 31, 2016 07:59 PM (044Fx)

335 clockwise rotation being necessary to their formation.
Counterclockwise in northern hemisphere, clockwise in southern

Posted by: Panhandler at July 31, 2016 08:00 PM (ILwW3)

336 Here we go: Does April live ?!?

Posted by: Methos, AoSHQ commenter since 2006, now apperently nonvoting democrat at July 31, 2016 08:00 PM (3Liv/)

337 Tomatonados make good salsa.

Posted by: Aetius451AD at July 31, 2016 08:00 PM (3ZoRf)

338 I wanna see Trumpnado Vs. Hillzilla.

Posted by: zombie at July 31, 2016 08:00 PM (jBuUi)

339 >>>The undying love between Ian's and Tara's characters?
Posted by: Lizzy at July 31, 2016 07:58 PM (NOIQH)<<<



Yeah. Romeo and Juliet ain't got shit on them.

Posted by: zombie William Shakespeare at July 31, 2016 08:01 PM (H9MG5)

340 328 325 Tornados are over land sucking up lots of land debris, I've assumed a waterspout is a tornado over water pulling up just water.

Posted by: Skip at July 31, 2016 07:56 PM (bksJQ)

Right. But at least in the first one, they had the sharknado over land, still with water, right? Or was that explained by flooding?

Posted by: Aetius451AD at July 31, 2016 07:58 PM (3ZoRf)

Gees...OK everyone over to my house so we can watch the movies again and settle these important questions. I have a fresh batch of home-made jerky.

Posted by: Goomba at July 31, 2016 08:01 PM (tf/6I)

341 335 clockwise rotation being necessary to their formation.
Counterclockwise in northern hemisphere, clockwise in southern
Posted by: Panhandler


So, to solve the tornado problem, all we have to do is flush them down the toilet?

Why didn't you say so earlier?

Posted by: zombie at July 31, 2016 08:02 PM (jBuUi)

342 I have a fresh batch of home-made jerky.
Posted by: Goomba at July 31, 2016 08:01 PM (tf/6I)

Shark jerky with Tomatonado salsa?

Posted by: Aetius451AD at July 31, 2016 08:02 PM (3ZoRf)

343 We have the "super duper pressure cooker" that can make yogurt, and I do. It's the Fagor Lux Multi Cooker, and it also makes great risotto.

For yogurt, I like to use Nancy's for my starter culture and set it for 18 hours. Nice and tangy, pretty thick.

Posted by: Original Roy at July 31, 2016 08:02 PM (fASYn)

344 >>Gees...OK everyone over to my house so we can watch the movies again and
settle these important questions. I have a fresh batch of home-made
jerky.


And cheese sticks? Seems appropriate to consume hot cheese while watching this cheesy hot mess of a movie

Posted by: Lizzy at July 31, 2016 08:02 PM (NOIQH)

345 Like my brother in law telling me (rather annoyed actually) that Jurassic Park was just a fantasy and the plot wasn't very real.

*my mouth agape*


There was a commenter on one of the social networks that proclaimed that he/she "could almost always tell when a dinosaur was CGI" in a movie.

Let that sink in for a few seconds.

Posted by: eleven at July 31, 2016 08:03 PM (qUNWi)

346 "Being a New Mexican
Posted by: Fred Weldon "



Fred-o, if still around, where in NM?

Posted by: Ricardo Kill at July 31, 2016 08:03 PM (9ym/8)

347 Shark jerky
Posted by: Aetius451AD


The correct name for that is "sharky."

Posted by: zombie at July 31, 2016 08:03 PM (jBuUi)

348 They have the rifftrax version of sharknado is available for free on amazon prime.

Posted by: Aetius451AD at July 31, 2016 08:03 PM (3ZoRf)

349 'Take a Turducken, then stuff that with a Cornish hen, then the hen with an egg'

Stuff it all in a shark. Sharturduken.

Wait. That doesn't sound that good.

Posted by: freaked at July 31, 2016 08:03 PM (BO/km)

350 Carrot Top? Please tell me he gets eaten!

Posted by: zombie William Shakespeare at July 31, 2016 08:04 PM (H9MG5)

351 I used to like Mark Kealii....but holy fuck, dude, put down the crack pipe.....I give spare change to guys that look better than you do now.

Posted by: Sticky Wicket at July 31, 2016 08:04 PM (LGnIZ)

352 I have suspected this topic needs it's our thread but what is the point of Dating Naked and Naked and Afraid if it's all blurred out?

Posted by: Skip at July 31, 2016 08:05 PM (bksJQ)

353 lol at Wayne Newton schlubbing the sharknado theme

Posted by: Methos, AoSHQ commenter since 2006, now apperently nonvoting democrat at July 31, 2016 08:05 PM (3Liv/)

354 For yogurt, I like to use Nancy's for my starter culture and set it for 18 hours. Nice and tangy, pretty thick.
Posted by: Original Roy


For yogurt, I use Nancy's for my yogurt. Let it exist in the tub for the time it takes to get it home, then it's ready to eat! Pretty and thick, a bit like Kate Upton.

Posted by: zombie at July 31, 2016 08:05 PM (jBuUi)

355 Sharknado is proof I deserve a Maybach.

Posted by: Ian Ziering at July 31, 2016 08:05 PM (BZey7)

356 Oh, heavy foreshadowing. I'm assuming sky diving will figure in.

Posted by: Grump928(C) says Free Soothie! at July 31, 2016 08:05 PM (rwI+c)

357 342 I have a fresh batch of home-made jerky.
Posted by: Goomba at July 31, 2016 08:01 PM (tf/6I)

Shark jerky with Tomatonado salsa?


Posted by: Aetius451AD at July 31, 2016 08:02 PM (3ZoRf)


Its getting gusty and dark out there now so maybe...I'll grab the first shark that goes by, but I want questions written down though, not just yelling things out. We need order...especially after the tequila gets flowing.

Posted by: Goomba at July 31, 2016 08:06 PM (tf/6I)

358 Whatever you do, don't click on the adorable kitteh picture in the last thread.

Look at the pretty kitteh all you want but don't click. Just don't.

Don't say I didn't warn you.

Posted by: rickl at July 31, 2016 08:06 PM (sdi6R)

359 There was a commenter on one of the social networks that proclaimed that he/she "could almost always tell when a dinosaur was CGI" in a movie.

Let that sink in for a few seconds.
Posted by: eleven at July 31, 2016 08:03 PM (qUNWi)

That's... That's... That's just perfect.

Posted by: Aetius451AD at July 31, 2016 08:06 PM (3ZoRf)

360 Uh oh.

Posted by: Grump928(C) says Free Soothie! at July 31, 2016 08:06 PM (rwI+c)

361 345 Like my brother in law telling me (rather annoyed actually) that Jurassic Park was just a fantasy and the plot wasn't very real.

*my mouth agape*

There was a commenter on one of the social networks that proclaimed that he/she "could almost always tell when a dinosaur was CGI" in a movie.

Let that sink in for a few seconds.
Posted by: eleven at July 31, 2016 08:03 PM (qUNWi)

Are you sure they didn't mean CGI vs a physical model?

Posted by: Insomniac at July 31, 2016 08:06 PM (0mRoj)

362
When I was a kid, back in the '70s, there was this gal that used to strut in church. Let's see, she was one of a big family, a bunch of kids, mostly girls. She'd been married and was divorced, which was still quite the scandal with the older women (and men) at the time. Including my paternal grandmother, who was sort of queen bee at the church.

I was too young to really understand, nor appreciate it (in my memory, this gal cut quite a nice figure). She would always show up late, and enter the sanctuary when most everyone had sat down and settled in. And here she'd come in, dressed to the nines, with form fitting skirts and all that, usually some hat of some sort. She'd do a strut down the aisle to sit in a pew close to the front.

Again, I was too young to appreciate it at the time. But the men had those silly grins, trying to hide it, on their faces, and the women were shooting her daggers out of their eyes.

Playing around at my grandmother's during that time, she'd get on the phone in the afternoon and talk with all her biddy friends, and I heard her say "whore!" in talking about that gal. Anyway, they were getting ready to run her out. I don't remember the details, but I think someone did have a talking to with her, pissed her off and some broohahhah ensued.

But I was too young to get in on all the talk.

Posted by: publius (not Breitbart publius) at July 31, 2016 08:06 PM (DW+jj)

363
349 'Take a Turducken, then stuff that with a Cornish hen, then the hen with an egg'

Stuff it all in a shark. Sharturduken.

Wait. That doesn't sound that good.

Posted by: freaked at July 31, 2016 08:03 PM (BO/km)

anyone here know you can fix that by wrapping it in bacon. Amirite?

Posted by: Goomba at July 31, 2016 08:07 PM (tf/6I)

364 345 Like my brother in law telling me (rather annoyed actually) that Jurassic Park was just a fantasy and the plot wasn't very real.

*my mouth agape*

There was a commenter on one of the social networks that proclaimed that he/she "could almost always tell when a dinosaur was CGI" in a movie.

Let that sink in for a few seconds.
Posted by: eleven


There was a famous incident back in the '90s when the Cincinnati Natural History Museum (I think it was) advertised a big new exhibit of animatronic dinosaurs models that moved. The TV ads showed them moving.

On opening day, 75% of the attendees demanded their money back when they discovered that the dinosaurs weren't actually alive, but instead were just models.

Posted by: zombie at July 31, 2016 08:08 PM (jBuUi)

365 There was a famous incident back in the '90s when the Cincinnati Natural History Museum (I think it was) advertised a big new exhibit of animatronic dinosaurs models that moved. The TV ads showed them moving.

On opening day, 75% of the attendees demanded their money back when they discovered that the dinosaurs weren't actually alive, but instead were just models.
Posted by: zombie at July 31, 2016 08:08 PM (jBuUi)

I weep for humanity.

Posted by: Insomniac at July 31, 2016 08:09 PM (0mRoj)

366 Heh gratuitous product placement.

Also, didn't the NBC morning crew get eaten last time?

Posted by: Methos, AoSHQ commenter since 2006, now apperently nonvoting democrat at July 31, 2016 08:09 PM (3Liv/)

367 Its getting gusty and dark out there now so maybe...I'll grab the first shark that goes by, but I want questions written down though, not just yelling things out. We need order...especially after the tequila gets flowing.

Posted by: Goomba at July 31, 2016 08:06 PM (tf/6I)

Oh.....and no spear guns this time, I mean it.

Posted by: Goomba at July 31, 2016 08:10 PM (tf/6I)

368 Oh.....and no spear guns this time, I mean it.
Posted by: Goomba at July 31, 2016 08:10 PM (tf/6I)

Anybody want a peanut?

Posted by: Andre the Giant at July 31, 2016 08:10 PM (3ZoRf)

369 Adrian Zmed?

Carrot Top?


oh this is gonna be great

Posted by: Mortimer at July 31, 2016 08:11 PM (qtgOZ)

370 Artisanal 'ette, your desserts look heavenly.

Posted by: bluebell at July 31, 2016 04:31 PM (805dc)


Thanks.

I made two different banana ice creams for that dessert to test them side by side. We had guests that night. We split on which we liked better.

As far as the chicken recipe, we leave the skin on if we have chicken with skin to begin with. We crisp them first on the grill, then baste.

Posted by: artisanal 'ette at July 31, 2016 08:11 PM (qCMvj)

371 Anybody want a peanut?

Cashew?

Do you have one on you?

Posted by: eleven at July 31, 2016 08:11 PM (qUNWi)

372 365
I weep for humanity.
Posted by: Insomniac at July 31, 2016 08:09 PM (0mRoj)


Screw humanity. They're on their own. I weep for me.

Posted by: rickl at July 31, 2016 08:12 PM (sdi6R)

373 Do you have one on you?
Posted by: eleven at July 31, 2016 08:11 PM (qUNWi)

Maybe one or two.

Posted by: Andre the Giant at July 31, 2016 08:12 PM (3ZoRf)

374 372 365
I weep for humanity.
Posted by: Insomniac at July 31, 2016 08:09 PM (0mRoj)

Screw humanity. They're on their own. I weep for me.

Posted by: rickl at July 31, 2016 08:12 PM (sdi6R)


What about the victims of Sharknado?

Posted by: Goomba at July 31, 2016 08:13 PM (tf/6I)

375 Free those babies!

Posted by: Grump928(C) says Free Soothie! at July 31, 2016 08:14 PM (rwI+c)

376 Anyone one have a good recipe for shark fin soup?

Posted by: Sum Dum Fuk at July 31, 2016 08:15 PM (tf/6I)

377 WE CAN HAZ SHARKNADO THREAD?

Posted by: Mortimer at July 31, 2016 08:15 PM (qtgOZ)

378 nood ice cream open thread

Posted by: Methos, AoSHQ commenter since 2006, now apperently nonvoting democrat at July 31, 2016 08:16 PM (3Liv/)

379 While I prefer the sublime nuttiness of wild rice and the ethereal flaky white sweetness of a walleye pike filet as my home state's of Minnesota's culinary contributions to the world. the invention of the juicy lucy burger. a sandwich with the melted cheese on the inside, does have its charms.

The Juicy Lulu ain't bad either. That is a patty of breakfast sausage stuffed with American cheese, sandwiched between an English
muffin. Southerners might prefer it smothered with a ladle of sausage gravy, .

Posted by: NC Mountainl Girl at July 31, 2016 08:17 PM (IzBfS)

380 Final note, I am looking for a good mint ice cream recipe and do not trust what I've found on the web so far. Thanks.
Posted by: Jack Squat Bupkis at July 31, 2016 04:34 PM (sjMdG)



One of the ice cream books I grab the most is The Perfect Scoop by David Lebovitz.

I don't have time to review the recipes for Mint, but there are a lot listed that have some sort of mint in them.

Here's the list:

Chocolate Mint Ice Cream
Fresh Mint Ice Cream
Good Scout Ice Cream Sandwiches
Green Pea Ice Cream
Mojito Granita

and, Mix In recipes
Peppermint Brownies
Peppermint Patties

Posted by: artisanal 'ette at July 31, 2016 08:18 PM (qCMvj)

381 355 Sharknado is proof I deserve a Maybach.
Posted by: Ian Ziering at July 31, 2016 08:05 PM (BZey7)

You sure do, 4th coolest guy on 90210

Posted by: josephistan at July 31, 2016 08:20 PM (7qAYi)

382 I was very leery plugging that word into he Google machine. Mostly because I found it here...just sayin'. Sorry Chi.
Posted by: Goomba
--------------

Dont be sorry. Hell, if it were up to me, you'd get a free Platinum Membership just for being brave enough to Bingle it.

Posted by: Chi at July 31, 2016 08:21 PM (59mFG)

383 I thought a Turducken was a duck stuffed with a chicken stuffed inside a reporter with a decent rack, who used to bang Keith Olberman, and who needs to be quiet.


Keith is kinda cute, but we've never been in a relationship together. But thanks for the kind words about my physique, I think!

Posted by: Zoey Tur at July 31, 2016 08:35 PM (kb/VD)

384 Up next, Sharkrodeo. Thrills, chills, and spills!

Posted by: Mike Hammer, etc., etc. at July 31, 2016 08:35 PM (w/iDp)

385 Sharknado on nood Ice cream

Posted by: Mortimer at July 31, 2016 08:41 PM (qtgOZ)

386 346 "Being a New Mexican
Posted by: Fred Weldon "



Fred-o, if still around, where in NM?

In Edgewood, 25 miles east of Burque, less than 2 miles due north of The Founder's Ranch (I'm in SF county)

Posted by: Fred Weldon at July 31, 2016 09:19 PM (GuPwg)

387 Burger stuffing - hot peppers and/or pimentos stand up to the heat and retain their flavor.

Plus add some cheese, of course.

Posted by: balrog666 at July 31, 2016 09:30 PM (D/Ceb)

388 Tex-Mex burger:

mix your hamburger with plain ol' taco seasoning you buy in the package, stuff the middle with a mixture of cheese, chopped cilantro, sauteed onions and bell peppers, top with lettuce and tomato (sliced jalapeno's or other hot peppers if you crave the heat like I do)

yummy

Posted by: Shoey at July 31, 2016 09:43 PM (vA94g)

389 Don't have any connection with the company other that being a satisfied customer but my Instant Pot Pressure Cooker makes making yoghurt exceptionally easy and very tasty.

Posted by: jack burton at July 31, 2016 09:51 PM (9ebtx)

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