aceofspadeshq at gee mail.com
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cbd at cutjibnewsletter.com
Buck:
buck.throckmorton at protonmail.com
joe mannix:
mannix2024 at proton.me
MisHum:
petmorons at gee mail.com
J.J. Sefton:
sefton at cutjibnewsletter.com
Food Thread: Best Before? Drink By? Oh Hell, Just Drink Fast
Ignoring its White-Separatist connotations, this recipe from Jamie Oliver is pretty standard. White sourdough is what most San Francisco sourdough is...other parts of the country tend to use more whole wheat flour, and one recipe I have uses a bit of rye flour too. But for fvck's sake...speak English! What the hell does this even mean?
“This recipe uses a levain (a dedicated quantity of well-fed starter). You'll need a 1kg banneton or proving basket, and a bench scraper. A disposable plastic shower cap is also a handy piece of kit, brilliant for covering bowls of dough or proving loaves, as they are easily removed and aren’t as restrictive as clingfilm. ”
Well, I know what he means, but still....what a weird language.
Lunch? Why yes, I had lunch. Some fantastic cheese curds from Vermont, then a slice of an oversized gourmet Reeses-like thing, but with bacon. Yes, I am alone. Why do you ask? Come on, you can tell The Horde. What did you eat today? Only weird need apply.
A few years ago I was asked to look into marijuana as an appetite stimulant. Now, I am a drinker by choice, and have very, very little interest in anything other than a great cocktail, some good bourbon and a nice bottle of wine. But I dutifully did some research and discovered that marijuana is a very lightly-researched drug, but that a lot of the research points to it being pretty damned worthless. It is a highly charged political issue, so I am not going to debate whether it is a valuable pharmaceutical in the pages of the Food Thread. But what I learned about was how to extract the active ingredient of marijuana, THC. For you chemists and cooks out there, the first step is to find out what common cooking staple it is most soluble in. Water won't work, so I was left with alcohol (ethanol) and fat. Alcohol is a great cooking ingredient (Vodka Sauce anyone?), but fat is even better because pretty much everything can be improved with its addition. So back to the books, because I needed to know about temperature and time. And then there was the whole, "I don't know anyone who smokes dope. How will I get some" issue. Which I solved (Thank you...uh...someone). So I waited until the house was empty and I extracted THC out of the marijuana into four ounces of drawn butter over about one hour at about 200 degrees. And the entire fvcking house stank of dope. Shit! So I made brownies with the THC infused butter and the person who asked for them said, "Oh, gee, never mind." Shit. What reminded me of this? Well, a Moron who will remain nameless unless he 'fesses up sent me this recipe! How to Make the Best Possible Pot Brownies
I have not made this yet, so I cannot vouch for its quality. But....Roast Pork Chops with Baby Artichokes and New Potatoes looks like it's damned fine eating. There is nothing out of the ordinary about the recipe, so I'll bet it's a keeper. Oh, there is one stupid thing that you should definitely not do: Frenching the chops. That's just dumb.
Food and cooking tips, great sourdough baguettes, spare bottles of Oban Scotch Whisky, fresh Morels and other goodies with impressive girth: cbd dot aoshq at gmail dot com
Comments
(Jump to bottom of comments)Posted by: Steve and Cold Bear at October 29, 2017 03:59 PM (/qEW2)
Posted by: HH at October 29, 2017 04:01 PM (mIJBI)
Posted by: Skip at October 29, 2017 04:01 PM (aC6Sd)
Posted by: Lizzy at October 29, 2017 04:03 PM (W+vEI)
-----------
For the DRESSING. DRESSING.
Posted by: bluebell at October 29, 2017 04:03 PM (UoSKV)
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 29, 2017 04:03 PM (qJtVm)
Posted by: Lizzy at October 29, 2017 04:04 PM (W+vEI)
Likey.
Had something around that at Spinnaker's in Victoria, BC.
Five stars --excellent brew-pub.
Posted by: logprof --go 'Stros! at October 29, 2017 04:04 PM (GsAUU)
Posted by: The chicken at October 29, 2017 04:04 PM (UdKB7)
After that, I got nuthin'.
Posted by: BackwardsBoy at October 29, 2017 04:04 PM (tRaq7)
Posted by: bluebell at October 29, 2017 04:04 PM (UoSKV)
Posted by: bluebell at October 29, 2017 04:03 PM (UoSKV)
Nobody is dressing or undressing around here.
If you want a fashion thread you know what to do....
Posted by: CharlieBrown'sDildo at October 29, 2017 04:05 PM (wYseH)
Posted by: NaCly Dog at October 29, 2017 04:05 PM (hyuyC)
Posted by: grammie winger at October 29, 2017 04:05 PM (lwiT4)
Posted by: Nevergiveup at October 29, 2017 04:06 PM (SjImc)
Posted by: Lizzy at October 29, 2017 04:06 PM (W+vEI)
Posted by: kallisto at October 29, 2017 04:06 PM (qV5PD)
Posted by: Peaches at October 29, 2017 04:06 PM (14URa)
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 29, 2017 04:06 PM (qJtVm)
Posted by: bluebell at October 29, 2017 04:06 PM (UoSKV)
Posted by: Peaches at October 29, 2017 04:07 PM (14URa)
Posted by: Fritz at October 29, 2017 04:07 PM (Kwhm/)
Posted by: kallisto at October 29, 2017 04:08 PM (qV5PD)
Posted by: CharlieBrown'sDildo at October 29, 2017 04:08 PM (wYseH)
Posted by: concrete girl at October 29, 2017 04:08 PM (Yhkdn)
Posted by: NaCly Dog at October 29, 2017 04:08 PM (hyuyC)
========
Dandruff and conditioner flavored bread. Sounds really delicious.
Posted by: Steve and Cold Bear at October 29, 2017 04:09 PM (/qEW2)
Currently munching on a cold Guinness Draught. A sandwich in every glass!
Posted by: BackwardsBoy at October 29, 2017 04:09 PM (tRaq7)
Posted by: Jarvis W. Deplorable at October 29, 2017 04:09 PM (RErNf)
I refused to do the tour (pay for) because the owners of New Glarus are big lefty anti-gun hotshots in WI. I did however manage to find raspberry ale, Staghorn Oktoberfest, and Enigma - which is supposed to be close to their Ou Boudin, which they did not have for sale there.
The stockboy was a leftie. I could just tell. Nice shoulders though.
Posted by: grammie winger at October 29, 2017 04:10 PM (lwiT4)
Posted by: Steve and Cold Bear at October 29, 2017 04:09 PM (/qEW2)
Right? I almost barfed.
Posted by: Peaches at October 29, 2017 04:10 PM (14URa)
I'm sticking with the traditional frozen burritos this year.
Posted by: Cicero (@cicero) at October 29, 2017 04:10 PM (qUPFC)
Looks like it's been framed as some sort of Knick Knack.
Why buy beer and then wait to drink it?
I'm mystified.
Posted by: Bitter Clinger and All That (Back from the Dead) at October 29, 2017 04:10 PM (Li/V9)
Posted by: kallisto at October 29, 2017 04:10 PM (qV5PD)
Posted by: Weasel at October 29, 2017 04:11 PM (Sfs6o)
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 29, 2017 04:11 PM (qJtVm)
Posted by: HH at October 29, 2017 04:11 PM (mIJBI)
Posted by: grammie winger at October 29, 2017 04:10 PM (lwiT4)
Was he flaunting them? Was he tickled pink that you noticed?
Posted by: Peaches at October 29, 2017 04:11 PM (14URa)
Founder's and New Holland make good double IPA's and have good distribution.
Posted by: earnest Hemmingway at October 29, 2017 04:12 PM (Pb5Ed)
Posted by: JackStraw at October 29, 2017 04:12 PM (/tuJf)
Posted by: HH at October 29, 2017 04:11 PM (mIJBI)
Nobody with a functioning brain cell runs out of beer on a Sunday in the Great State of Indiana.
Posted by: Peaches at October 29, 2017 04:13 PM (14URa)
Posted by: Peaches at October 29, 2017 04:11 PM (14URa)
======================
He was hefting large cases. Right in front of me. Back and forth with the hefting. Right there. As if I wasn't on to his little game.
He had blond ringlets too. Not that I noticed.
Posted by: grammie winger at October 29, 2017 04:13 PM (lwiT4)
Posted by: kallisto at October 29, 2017 04:10 PM (qV5PD)
All I need is a signed affidavit, notarized of course, that you accept my definition of stuffing.
[I'll post it next week. But if you want it sooner, email me]
Posted by: CharlieBrown'sDildo at October 29, 2017 04:14 PM (wYseH)
Posted by: BackwardsBoy at October 29, 2017 04:15 PM (tRaq7)
Back and forth with the hefting. Right there. As if I wasn't on to his
little game.
He had blond ringlets too. Not that I noticed.
Posted by: grammie winger at October 29, 2017 04:13 PM (lwiT4)
Something was wrong with your cellphone camera, grammie? smh
Posted by: Peaches at October 29, 2017 04:15 PM (14URa)
Posted by: kallisto at October 29, 2017 04:15 PM (qV5PD)
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 29, 2017 04:15 PM (qJtVm)
Posted by: bluebell at October 29, 2017 04:16 PM (UoSKV)
Posted by: Colin at October 29, 2017 04:16 PM (Pdb6E)
Posted by: Peaches at October 29, 2017 04:15 PM (14URa)
==============
Oh my gosh Peaches! You're right - I should have gotten pictures. I could have said they were for the church newsletter or something. Dang it.
Posted by: grammie winger at October 29, 2017 04:17 PM (lwiT4)
Posted by: Steve Skubinna at October 29, 2017 04:17 PM (MMjUj)
I'm thinking of buying some cheap ones and putting them in the front yard rather than planting some.
Posted by: Bitter Clinger and All That (Back from the Dead) at October 29, 2017 04:17 PM (Li/V9)
Go ahead and start your holiday food prep. I have to do the same.
Posted by: bluebell at October 29, 2017 04:18 PM (UoSKV)
Posted by: kallisto at October 29, 2017 04:19 PM (qV5PD)
Posted by: grammie winger at October 29, 2017 04:17 PM (lwiT4)
You are so crafty, grammie! There's always next week . . .
Posted by: Peaches at October 29, 2017 04:20 PM (14URa)
Posted by: kallisto at October 29, 2017 04:21 PM (qV5PD)
Posted by: Steve Skubinna at October 29, 2017 04:17 PM (MMjUj)
We have a winner...of sorts!
Only one commenter knows exactly where that door is.
Posted by: CharlieBrown'sDildo at October 29, 2017 04:21 PM (wYseH)
Sure looks like one.
See my #33
Posted by: Bitter Clinger and All That (Back from the Dead) at October 29, 2017 04:10 PM (Li/V9)
They then went to keyed doors as the combos were easy to break into.
Don't recall when. I think the phased them out over the years depending on how risky it was in keeping them.
NYC probably went first and then Pinhook, Indiana last. (I don't have a clue if they have a P.O. But the village does exist. It's next to Otis in the north of the state.
Posted by: Bitter Clinger and All That (Back from the Dead) at October 29, 2017 04:21 PM (Li/V9)
Posted by: BackwardsBoy at October 29, 2017 04:21 PM (tRaq7)
---
yeah.
even I won't put raw pork products in my mouth...
Posted by: Harvey W at October 29, 2017 04:22 PM (AYGou)
Posted by: Harvey W at October 29, 2017 04:22 PM (AYGou)
Sure. NOW he gets religion . . .
Posted by: Peaches at October 29, 2017 04:23 PM (14URa)
========
I can just imagine Quentin Tarantino preparing a stew and asking Uma to soak her feet in it before he starts cooking it, in order to "add a bit of flavor". I'm sure he's also concerned with mouth feel.
Posted by: Steve and Cold Bear at October 29, 2017 04:24 PM (/qEW2)
Posted by: Steve and Cold Bear at October 29, 2017 04:24 PM (/qEW2)
Some days, it's all I think about.
Posted by: Harvey W. at October 29, 2017 04:25 PM (14URa)
I however, would rather drink beer out of a bottle any day. I don't care how good the beer is, if it's in a can, it always tastes like can.
Posted by: Harlan at October 29, 2017 04:25 PM (1tUid)
Posted by: kallisto at October 29, 2017 04:26 PM (qV5PD)
Posted by: lin-duh falling at October 29, 2017 04:27 PM (kufk0)
Posted by: Harvey W. at October 29, 2017 04:27 PM (14URa)
I want to see those chicken feet in a jello salad. No, not to eat, but as a scary Halloween display.
Posted by: stace at October 29, 2017 04:28 PM (6HFDU)
Posted by: jsg at October 29, 2017 04:29 PM (OTwY/)
Posted by: lin-duh falling at October 29, 2017 04:27 PM (kufk0)
Pretty simple stuff. I add half and half for some richness. and saute the squash with onion. But it's good no matter what....
Ginger is a new one though...I will have to try that.
Posted by: CharlieBrown'sDildo at October 29, 2017 04:29 PM (wYseH)
Posted by: Colin at October 29, 2017 04:29 PM (Pdb6E)
It was on display in the meat section of the local store.
Weird.
Everyone knows it should of been in the liquor section.
Posted by: Diogenes at October 29, 2017 04:29 PM (0tfLf)
Shit!
I am LMAO at this!
You wait until the house is empty, presumably so no one knows what you're doing and then...
Slow roasted marijuana in butter for a hour!?
Hahahahahahahaha!
Posted by: Tami at October 29, 2017 04:31 PM (Enq6K)
Absolutely agree. Either bottle or glass. Just not crazy at all about drinking out of a can.
Posted by: HH at October 29, 2017 04:31 PM (mIJBI)
Posted by: Harlan at October 29, 2017 04:25 PM (1tUid)
I think it depends on the beer and how quickly it turns over. I like Yuengling, and have no hesitation buying it in cans.
I doubt it sits on the shelf in my local brew-thru for less than a week.
Posted by: Ace Tractor Seat Supply at October 29, 2017 04:32 PM (ajiE5)
Posted by: Weasel at October 29, 2017 04:32 PM (Sfs6o)
Posted by: kallisto at October 29, 2017 04:32 PM (qV5PD)
Posted by: kallisto at October 29, 2017 04:26 PM (qV5PD)
------
I suspect he knows we are right but would never give me the satisfaction of admitting it.
Posted by: bluebell at October 29, 2017 04:32 PM (UoSKV)
Posted by: bluebell at October 29, 2017 04:33 PM (UoSKV)
I was gifted two roasted duck carcasses once. I stripped all of the meat, and made breakfast hash. I can say that I know breakfast hash, and there is no finer breakfast hash than duck breakfast hash. By a good margin.
Posted by: Gordon at October 29, 2017 04:34 PM (+En3w)
Posted by: bluebell at October 29, 2017 04:33 PM (UoSKV)
-------
Is that code for shut up?
Posted by: Weasel at October 29, 2017 04:34 PM (Sfs6o)
I don't care how good the beer is, if it's in a can, it always tastes like can.
Posted by: Harlan at October 29, 2017 04:25 PM (1tUid)
I felt the same until I lived in LA where the recycle wranglers rummage through the trash 24/7 and I decided it would be cheaper to run my tires over cans than broken bottles.
Posted by: Peaches at October 29, 2017 04:35 PM (14URa)
Posted by: josephistan at October 29, 2017 04:35 PM (ANIFC)
Posted by: HH at October 29, 2017 04:31 PM (mIJBI)
So you're cancelling our date?
Posted by: Hope Solo at October 29, 2017 04:35 PM (wYseH)
Posted by: bluebell at October 29, 2017 04:35 PM (UoSKV)
Posted by: NaCly Dog at October 29, 2017 04:05 PM (hyuyC)
I was gonna say that but my eyelash fell on my keyboard
Posted by: Heidi Klum at October 29, 2017 04:36 PM (8CRc4)
Posted by: CharlieBrown'sDildo at October 29, 2017 04:36 PM (wYseH)
Posted by: Harlan<<<
So are you saying that the bisphenol-A liner thingie didn't work?
Posted by: Fritz at October 29, 2017 04:37 PM (Kwhm/)
Posted by: Weasel at October 29, 2017 04:34 PM (Sfs6o)
---------
No, it's code for what the heck are you talking about a book signing?!?!?!
Posted by: bluebell at October 29, 2017 04:37 PM (UoSKV)
Posted by: josephistan at October 29, 2017 04:35 PM (ANIFC)
I'm on your side of that argument. Too mnay breweries are making insanely hoppy beers that taste like crap.
But a balanced IPA? That is a pleasure.
Posted by: CharlieBrown'sDildo at October 29, 2017 04:38 PM (wYseH)
Posted by: HH at October 29, 2017 04:31 PM (mIJBI)
I've seen rats play ninja warrior on top of six packs
Posted by: Heidi Klum at October 29, 2017 04:38 PM (8CRc4)
I think it's a brilliant language ;-)
It's similar to a book I am reviewing at the moment. Charming.
Posted by: artisanal 'ette at October 29, 2017 04:38 PM (fceHP)
Posted by: bluebell at October 29, 2017 04:37 PM (UoSKV)
At your house.
We thought you knew!
Posted by: CharlieBrown'sDildo at October 29, 2017 04:38 PM (wYseH)
Posted by: concrete girl at October 29, 2017 04:39 PM (Yhkdn)
You sign the book "Bluebell" and charge an extra $20 under the table.
Posted by: Panhandler at October 29, 2017 04:39 PM (ILwW3)
Posted by: bluebell at October 29, 2017 04:37 PM (UoSKV)
------------
Yeah! All the big book releases have them!
Posted by: Weasel at October 29, 2017 04:39 PM (Sfs6o)
Ginger is a very good addition to pumpkin pie recipes and since squash is a cousin of the pumpkin it should work. It has natural blood pressure lowering abilities, too.
Add a shtickle of pot butter to the squash soup for balance.
Posted by: Ace Tractor Seat Supply at October 29, 2017 04:39 PM (ajiE5)
a long time friend (a VERY small list) legally grows, and cooking is a hobby of his.
he got the shit gifted out of him when we closed the restaurant equipment store this spring.
Posted by: redc1c4 at October 29, 2017 04:39 PM (AYGou)
nothing super weird
but maybe most morons wouldn't eat a Pumpkin and Spice granola bar (with pumpkin seed, too!) It was yummy.
Posted by: artisanal 'ette at October 29, 2017 04:40 PM (fceHP)
Mock me.
Posted by: CharlieBrown'sDildo at October 29, 2017 04:36 PM (wYseH)
Sometimes it's just so easy.
I'm still hahahahahahaha-ing.
Ok, I'm done.
Can we have a T-day recipe thread well BEFORE T-day? I hate it when these things go up the day before. I'm not going to the store the day before!
(Ok, I probably am because I always seem to forget something BUT...it's my intention NOT to!)
Posted by: Tami at October 29, 2017 04:40 PM (Enq6K)
Posted by: lin-duh falling at October 29, 2017 04:40 PM (kufk0)
Also made breakfast sausage, but did that in patties since I didn't have the right size (sheep) to make those into links. Had homemade McMuffins for breakfast today. Yum. Gonna be doing more of both after a trip to the butcher for the sheep casings.
Anyone have a good kielbasa recipe to share? Would love to make some of that.
Posted by: cfo mom at October 29, 2017 04:41 PM (RfzVr)
Posted by: Weasel at October 29, 2017 04:39 PM (Sfs6o)
-----------
Hmmmmm, well, . . . does this mean I could buy a new pair of shoes for the tour? I might be talked into that. And we'd have to go to Lake Geneva to see grammie. She's promised not to cook for us.
Posted by: bluebell at October 29, 2017 04:42 PM (UoSKV)
Posted by: Toby the Beagle at October 29, 2017 04:42 PM (GsAUU)
Posted by: cfo mom at October 29, 2017 04:41 PM (RfzVr)Kielbasa, dang, haven't had a decent kielbasa since leaving New England. Stuff is awesome!
Posted by: Peaches at October 29, 2017 04:42 PM (14URa)
Posted by: m at October 29, 2017 04:42 PM (1Xpas)
Posted by: redc1c4 at October 29, 2017 04:42 PM (AYGou)
Thanks CBD for writing up your experiment with pot brownies. I no longer need worry how that would work out.
Now off to make some stock and some roast pork chops.
Posted by: sinalco at October 29, 2017 04:43 PM (yODqO)
Posted by: cfo mom<<<
Are you new here?
Posted by: Fritz at October 29, 2017 04:43 PM (Kwhm/)
Posted by: lin-duh falling at October 29, 2017 04:40 PM (kufk0)
You can use a mesh bag for the spices you don't want to blend in, and that way you can save a step.
I garnish with toasted baguette rounds with some goat cheese.
And this year a chicken foot as well.
Posted by: CharlieBrown'sDildo at October 29, 2017 04:45 PM (wYseH)
Posted by: Hairyback Guy at October 29, 2017 04:45 PM (nUkMr)
http://tinyurl.com/ya39pnds
Posted by: Javems at October 29, 2017 04:45 PM (yOqwj)
Posted by: Tami at October 29, 2017 04:40 PM (Enq6K)
Of course! Probably next week.
Posted by: CharlieBrown'sDildo at October 29, 2017 04:45 PM (wYseH)
Posted by: rhennigantx at October 29, 2017 04:45 PM (bmkS9)
Posted by: Steve Skubinna at October 29, 2017 04:17 PM (MMjUj)
We have a winner...of sorts!
Only one commenter knows exactly where that door is.
Posted by: CharlieBrown'sDildo at October 29, 2017 04:21 PM (wYseH)
++++
There is at least one commenter who knows the GPS coordinates of where that framed whatever-it-is was when that picture was taken.
You've fallen back into your old bad habits.
Posted by: Anon Y. Mous at October 29, 2017 04:46 PM (pvjTE)
Posted by: Walter Freeman at October 29, 2017 04:46 PM (Ayf8U)
Posted by: JackStraw at October 29, 2017 04:46 PM (/tuJf)
Posted by: bluebell at October 29, 2017 04:47 PM (UoSKV)
Posted by: Hillary! --go Stroh's! at October 29, 2017 04:48 PM (GsAUU)
Posted by: JackStraw at October 29, 2017 04:49 PM (/tuJf)
Posted by: BEN ROETHLESBERGER at October 29, 2017 04:49 PM (gC2IV)
Posted by: bluebell at October 29, 2017 04:47 PM (UoSKV)
Skip it? If you blink while driving on the interstate you'll pass right through it.
Posted by: Ace Tractor Seat Supply at October 29, 2017 04:49 PM (ajiE5)
I use a tea ball. No more missing a peppercorn or bay leaf!
Posted by: JQ at October 29, 2017 04:50 PM (yD/Pf)
Posted by: bluebell at October 29, 2017 04:47 PM
I'm not in Rhode Island
Posted by: Skip at October 29, 2017 04:50 PM (aC6Sd)
Posted by: josephistan at October 29, 2017 04:35 PM (ANIFC)
The 1st time I tried a hoppy beer I thought soneone had mixed beer and grapefruit juice.
Not a fan.
Posted by: tbodie at October 29, 2017 04:51 PM (iGewq)
Posted by: bluebell at October 29, 2017 04:52 PM (UoSKV)
Posted by: Hungry Zombies at October 29, 2017 04:52 PM (RSQta)
So busy these past two weeks winterizing the home. So made some long lasting meals.
Pot roast. Superb down home cooking. Went the extra mile by making mashies to go with it. We've been doing a lot of manual, very exhausting labor-like chores (building things), so this hit the spot.
Veggie lasagna (always takes so much longer than a meat and tomato sauce lasagna with all of the veg prepping, this one was especially long, but it was worth it.) No cheese in this old recipe I wanted to try, but I ended up saying, heck no, and put slices of a mozza ball on top to melt with a little parmesan sprinkled on top of that. The sauce called for 1 cup of walnuts (which I decided to toast a tad), but I opted, last minute not to include them in the final puree of the sauce because I would only use a small portion of the sauce for the lasagna and wanted to reuse the basic sauce for other meals (like on potato gnocchi). I ended up sprinkling the walnuts on the very top to bake. The lasagna was sealed in foil for baking, so no harm to the nuts. Was a really fabulous old recipe. Glad I tried it. Other then having to prep the veggies, I had to fry up eggplant slices, which take forever no matter the size of the pan. Artichokes and mushrooms. Onions, garlic. And lots of carrots and tomatoes for the sauce. Cloves. A fall delight.
And Friday, a Strawberry-Rhubarb pie for the weekend. I should say Rhubarb-Strawberry pie because I usually proportion 2/ 3 rhubarb, 1/ 3 strawberries.
Been a comfort food weekend. Fall. Time to collect the nuts and hibernate.
Posted by: artisanal 'ette at October 29, 2017 04:52 PM (fceHP)
Posted by: artisanal 'ette at October 29, 2017 04:53 PM (fceHP)
Posted by: Ben Had at October 29, 2017 04:54 PM (oOnGh)
I need to do this too. Just haven't had the room in my freezer for the containers.
And, yeah about the containers. I always end up buying more. They disappear like socks.
Posted by: artisanal 'ette at October 29, 2017 04:55 PM (fceHP)
Posted by: Pumpkin at October 29, 2017 04:55 PM (ANeY1)
Posted by: Peaches at October 29, 2017 04:55 PM (14URa)
Posted by: Weasel at October 29, 2017 04:55 PM (Sfs6o)
Posted by: BEN ROETHLESBERGER at October 29, 2017 04:49 PM (gC2IV)
Anyone else check the hash to see if that was bluebell sockung BEN?
Posted by: tbodie at October 29, 2017 04:55 PM (iGewq)
Posted by: Dracula - Muahahahahaha at October 29, 2017 04:56 PM (RSQta)
Posted by: Furious George at October 29, 2017 04:56 PM (j+dfT)
I do this all of the time. Especially when I'm working hard, and really can't get up and make something.
I also always have fresh stock in a mug when I'm sick. Always. This is comfort food too.
Posted by: artisanal 'ette at October 29, 2017 04:56 PM (fceHP)
Posted by: tbodie at October 29, 2017
THAT IS FUNNY BECAUSE EVERYONE SOCKS BEN ROTHLESBURGER AND MARY CLOGEINSTEIN
Posted by: BEN ROTHLESBERGER at October 29, 2017 04:57 PM (F3duo)
Posted by: Boulder terlit hobo at October 29, 2017 04:57 PM (sH5nC)
Posted by: artisanal 'ette at October 29, 2017 04:57 PM (fceHP)
Posted by: Furious George at October 29, 2017 04:57 PM (j+dfT)
In fact, I'm sure I wouldn't want to. Wouldn't it taste like an old rubber boot? Hey, is that boot food-safe anyway?
Posted by: bluebell at October 29, 2017 04:58 PM (UoSKV)
Posted by: Amy Schumer at October 29, 2017 04:58 PM (iGewq)
mmm. ice cream. 67 degrees here and sunny
Posted by: Boulder terlit hobo at October 29, 2017 04:57 PM (sH5nC)
Oh, bth, last night I realized I had bought 2 haagen dazs last week (didn't see 'em in the freezer for a few days). Rum raising and strawberry. Trying to talk myself into eating them, but probably should find the down mittens first.
Posted by: Peaches at October 29, 2017 04:59 PM (14URa)
will I get some" issue. Which I solved (Thank you...uh...someone)."
So...you broke some laws?
Posted by: Monty James at October 29, 2017 04:59 PM (gKOMX)
Posted by: Ben Had at October 29, 2017 04:59 PM (oOnGh)
Posted by: bluebell at October 29, 2017 05:00 PM (UoSKV)
Posted by: Tami at October 29, 2017 04:40 PM (Enq6K)
Of course! Probably next week.
Posted by: CharlieBrown'sDildo at October 29, 2017 04:45 PM (wYseH)
YAY!!!
Posted by: Tami at October 29, 2017 05:00 PM (Enq6K)
Posted by: BEN ROTHLESBURGER at October 29, 2017 05:00 PM (iGewq)
Posted by: Weasel at October 29, 2017 05:00 PM (Sfs6o)
And for the record, I'm not a beer fan and I detest IPAs.
Posted by: Semper Why at October 29, 2017 05:01 PM (WjuiC)
meh, I'm out of my better Scotch's. I really need to make a Scotch run. Friday I had a glass of my The Macallan's Select Oak, which is basically my last resort. Needless to say, I'm flipping out. I just haven't had the time to run across town. I used to rely on my husband to bring home the
Posted by: artisanal 'ette at October 29, 2017 05:01 PM (fceHP)
___________________
A majority of the texans kneeled for the National Anthem...fuck them and the nfl
Posted by: Nevergiveup at October 29, 2017 04:06 PM (SjImc)
**************************
There's a pic on twitter - 3 stood.
Posted by: gNewt at October 29, 2017 05:01 PM (QGpIE)
Posted by: Bill Murray at October 29, 2017 05:01 PM (nBBdT)
Posted by: bluebell at October 29, 2017 04:58 PM (UoSKV)
Oh.
I forgot.
Red Sox fan.
Bluebell, I was making a joke. I didn't really store the last quart in a rubber boot. I was exaggerating for amusement's sake.
Posted by: CharlieBrown'sDildo at October 29, 2017 05:01 PM (wYseH)
Posted by: Steve and Cold Bear at October 29, 2017 05:02 PM (/qEW2)
Posted by: Duke Lowell at October 29, 2017 05:02 PM (gC2IV)
https://twitter.com/ GregBishopSI/status /924727311852716032/photo/1
Posted by: gNewt at October 29, 2017 05:02 PM (QGpIE)
Posted by: Frankenstein at October 29, 2017 05:02 PM (RSQta)
heh, Clark Gable, as though a Hollywood star would know anything about war. Wait....
Posted by: Mike Hammer, etc., etc. at October 29, 2017 05:03 PM (nBBdT)
Posted by: Weasel at October 29, 2017 05:03 PM (Sfs6o)
Posted by: Lizzy at October 29, 2017 04:06 PM (W+vEI)
yes.
we took a walk today too, even though it was raining
umbrellas, but it was refreshing
Posted by: artisanal 'ette at October 29, 2017 05:03 PM (fceHP)
Posted by: Peaches at October 29, 2017 05:04 PM (14URa)
Posted by: CharlieBrown'sDildo at October 29, 2017 05:01 PM (wYseH)
----------
Well, with you I never can tell. I mean I wouldn't have thought you would be making pot brownies either.
Posted by: bluebell at October 29, 2017 05:04 PM (UoSKV)
Posted by: Bertram Cabot, Jr. at October 29, 2017 05:04 PM (IqV8l)
All I can think of is visualizing a bunch of chickens hopping around on artificial legs.
Posted by: Sgt. Mom at October 29, 2017 05:04 PM (xnmPy)
Posted by: Peaches at October 29, 2017 04:07 PM (14URa)
hehe
that's why we don't buy it (we never get enough children in our neighborhood to justify buying any)
Posted by: artisanal 'ette at October 29, 2017 05:04 PM (fceHP)
Aldi had Maple Bacon potato chips. Astonishingly not great, barely ok.
Posted by: DaveA at October 29, 2017 05:05 PM (FhXTo)
But I just substitute an extra bottle of vodka for the tomato juice, Worcestershire sauce, lime, and celery.
Posted by: DistHillary at October 29, 2017 05:05 PM (j+dfT)
Posted by: gNewt at October 29, 2017 05:05 PM (QGpIE)
Posted by: Professor Chaos aka gumdrop gorilla at October 29, 2017 05:05 PM (RSQta)
Posted by: Headless Body of Agnew at October 29, 2017 05:05 PM (e1mEI)
Posted by: BEN ROETHLISBERGER at October 29, 2017 05:06 PM (/qEW2)
https://twitter.com/ GregBishopSI/status /924727311852716032/photo/1
Posted by: gNewt at October 29, 2017 05:02 PM (QGpIE)
--???
Posted by: logprof --go 'Stros! at October 29, 2017 05:06 PM (GsAUU)
Posted by: Downcast at October 29, 2017 05:06 PM (AODuP)
Might be more at Christmas, so maybe turkey then.
Posted by: JQ at October 29, 2017 05:06 PM (yD/Pf)
Posted by: Skip at October 29, 2017 05:06 PM (aC6Sd)
Posted by: Weasel at October 29, 2017 05:03 PM (Sfs6o)
If you don't you be racist yo, foshizzle!
Posted by: Country Boy - 2017 GNAMM and CenTexMoMee survivor at October 29, 2017 05:06 PM (lUONb)
It's right where you left it, behind the Playboy Bartender Guide.
Is it a post office box door? I've only seen them with all-brass tumblers.
Posted by: t-bird at October 29, 2017 05:07 PM (FcR7P)
Might be more at Christmas, so maybe turkey then.
Posted by: JQ at October 29, 2017 05:06 PM (yD/Pf)
I hosted the fam Christmas one time. But, knew I couldn't do that whole turkey thing, so I got a really nice pork loin roast and did the potatoes, carrots and onions in the roasting pan with it. Huge hit. Pork is pretty much my favorite of the meats.
Posted by: Peaches at October 29, 2017 05:07 PM (14URa)
Posted by: Kindltot at October 29, 2017 05:08 PM (X/yv5)
Posted by: Headless Body of Agnew at October 29, 2017 05:08 PM (e1mEI)
Posted by: Hillary! at October 29, 2017 05:08 PM (FcR7P)
Posted by: CharlieBrown'sDildo at October 29, 2017 05:08 PM (wYseH)
"The Crisp" by Six Points
It lives in lager-pilsner territory.
Very drinkable and more-ish(as the Limeys say).
Great with food like sushi and fried chicken/fish.
Nice thirst quencher on a hot day.
Crisp (yeah, that's right) flavorful beer.
Posted by: naturalfake at October 29, 2017 05:08 PM (9q7Dl)
But you could totally do that, if you lined the boot with something like that clear plastic drop cloth they sell for house painting.
Then, when your dealer you got the weed from to make brownies fingered you, because he's an informant, you would have an interesting conversation with the cops searching your house when they find a rubber boot in the freezer with something which fits it wrapped in plastic.
Posted by: Monty James at October 29, 2017 05:09 PM (gKOMX)
http://tinypic.com/r/n56jgj/9
Posted by: lin-duh falling at October 29, 2017 05:10 PM (kufk0)
Posted by: lin-duh falling at October 29, 2017 04:27 PM (kufk0)
I will be soon too. I have a butternut for soup, and an acorn squash to bake for dinner one night as a side, cut in half, and filled with goodies.
Posted by: artisanal 'ette at October 29, 2017 05:10 PM (fceHP)
Posted by: steevy at October 29, 2017 05:10 PM (rmVvL)
Or so I am told. By people with flash burns over their exposed skin.
Posted by: Kindltot at October 29, 2017 05:11 PM (X/yv5)
Posted by: Weasel at October 29, 2017 04:32 PM (Sfs6o)
I'd pay extra for Ace's real sig inside.
Posted by: artisanal 'ette at October 29, 2017 05:12 PM (fceHP)
Posted by: Tinfoilbaby at October 29, 2017 05:12 PM (6Ll1u)
I actually have a chicken in the oven as we speak.
Posted by: J.J. Sefton at October 29, 2017 05:15 PM (mbhDw)
Posted by: CharlieBrown'sDildo at October 29, 2017 05:15 PM (wYseH)
Wait, how did my keyboard get drool all over it?!
Posted by: pookysgirl says GO DODGERS GO! at October 29, 2017 05:15 PM (XKZwp)
Posted by: lin-duh falling at October 29, 2017 05:16 PM (kufk0)
An official rant--due to the plethora of ads appearing in various sites, I have employed an ad blocker.
Since doing this, I have been unable in many instances to peruse most sites--including the ones in this post, which initiated this rant.
White listing results in dozens of unwanted ads, I refuse to accept this. So I will simply refuse to attempt to view this garbage.
Please note that none of this screed is pointed at THIS blog in any fashion.
Thank you, CBD, I DO enjoy your food threads immensely.
Posted by: irongrampa at October 29, 2017 05:16 PM (S/hVx)
Second-Day Chili-
which all chili chefs know is the best chili.
Posted by: naturalfake at October 29, 2017 05:17 PM (9q7Dl)
Posted by: artisanal 'ette at October 29, 2017 05:12 PM (fceHP)
--------
How much extra? That can be easily arranged!
Posted by: Weasel at October 29, 2017 05:17 PM (Sfs6o)
Posted by: irongrampa at October 29, 2017 05:16 PM (S/hVx)
I'm glad! It is my pleasure.
And I agree completely about the whitelisting crap these sites are pulling.
Unless it is something I am really interested in, I just click away.
Posted by: CharlieBrown'sDildo at October 29, 2017 05:18 PM (wYseH)
Mmm! Pork loin roast sounds good, too!
The last few times we've had small holiday dinners, it's been Cornish hens, turkey breast or a ham. Once, I simply roasted a chicken (delish!) and *still* there were leftovers.
Best part is the *togetherness* because Dad's not going to live forever, ya know?
Posted by: JQ at October 29, 2017 05:19 PM (yD/Pf)
We missed you this year....
Posted by: lin-duh falling at October 29, 2017 05:20 PM (kufk0)
Posted by: CharlieBrown'sDildo at October 29, 2017 05:01 PM (wYseH)
besides, you should have said Welly
Posted by: artisanal 'ette at October 29, 2017 05:20 PM (fceHP)
Posted by: tbodie at October 29, 2017 05:21 PM (iGewq)
Posted by: artisanal 'ette at October 29, 2017 05:12 PM (fceHP)
Is that what they call it these days?
Posted by: Country Boy - 2017 GNAMM and CenTexMoMee survivor at October 29, 2017 05:21 PM (lUONb)
Posted by: KWDreaming at October 29, 2017 05:22 PM (S6xeB)
Posted by: lin-duh falling at October 29, 2017 05:20 PM (kufk0)
I'm not going to miss it again....
Posted by: CharlieBrown'sDildo at October 29, 2017 05:22 PM (wYseH)
Posted by: Weasel at October 29, 2017 05:17 PM (Sfs6o)
Do it!
Double? /shrug
I'm serious
Posted by: artisanal 'ette at October 29, 2017 05:22 PM (fceHP)
Posted by: lin-duh falling at October 29, 2017 05:20 PM (kufk0)
-------
Hey Lin-duh - how's your shoulder?
Posted by: Weasel at October 29, 2017 05:22 PM (Sfs6o)
Posted by: Insomniac - Just a Poor Boy, Nobody Loves Me at October 29, 2017 05:22 PM (NWiLs)
It is amazing how many different dishes always taste better the next day. Probably because all the flavors are melding together over time in the fridge.
Posted by: J.J. Sefton at October 29, 2017 05:23 PM (mbhDw)
Posted by: lin-duh falling at October 29, 2017 05:23 PM (kufk0)
Getting closer.....
Posted by: CharlieBrown'sDildo at October 29, 2017 05:23 PM (wYseH)
Posted by: Weasel at October 29, 2017 05:17 PM (Sfs6o)
Do it!
Double? /shrug
I'm serious
Posted by: artisanal 'ette at October 29, 2017 05:22 PM (fceHP)
-------
Do we know if any actual handwriting examples exist for Ace? You know, for comparison and authentication purposes?
Posted by: Weasel at October 29, 2017 05:25 PM (Sfs6o)
Love the food threads. Thanks all.
Posted by: Coelacanth at October 29, 2017 05:25 PM (FDZmz)
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 29, 2017 05:25 PM (qJtVm)
Perfect meal for this cold, wet, wet day.
Posted by: flounder, rebel, vulgarian, deplorable, winner at October 29, 2017 05:26 PM (tbOMB)
Posted by: gNewt at October 29, 2017 05:26 PM (QGpIE)
Posted by: Peaches at October 29, 2017 04:13 PM (14URa)
Did our beer run Friday night and picked up a delicious, if oddly named, Russian Imperial Stout called Teddy Bear Kisses. Upland Brewing. Quite yummy. The Bier Brewery is up the road just in case we ever run out on a Sunday.
Posted by: Mrs. Leggy at October 29, 2017 05:26 PM (prxs+)
An official rant--due to the plethora of ads appearing in various sites, I have employed an ad blocker.
Since doing this, I have been unable in many instances to peruse most sites--including the ones in this post, which initiated this rant.
White listing results in dozens of unwanted ads, I refuse to accept this. So I will simply refuse to attempt to view this garbage.
Please note that none of this screed is pointed at THIS blog in any fashion.
Thank you, CBD, I DO enjoy your food threads immensely.
Posted by: irongrampa at October 29, 2017 05:16 PM (S/hVx)
++++
I'm running an adblocker (uBlock Origin) and a script blocker (uMatrix). I was able to view all 4 sites linked in the OP without doing anything special. The script blocker is set to allow the site's own scripts to run but block all the 3rd party ones by default.
On the rare occasion that a site is blocking content because of the adblocker, if I also block that site's scripts, it will usually let me see the content. Without the script to test for an adblocker, the site works. Also, I think uBlock Origin is less popular, so some site don't detect it as they are mostly looking for the more popular ones like adblock plus.
Posted by: Anon Y. Mous at October 29, 2017 05:27 PM (FUu/Z)
For my birthday this year, mrs ibguy got us tickets to Alton Brown's Eat Your Food show.
Top 10 Life Events.
By way of comparison: getting married was like #12.
(I keed, I keed!)
Posted by: ibguy at October 29, 2017 05:27 PM (vUcdz)
The (Wild) Game Plan for Fall Cooking
Your guide to cooking venison, quail, bison and more that's tender, juicy and only as flavorful as it should be. These days, 'gamey' is a compliment
The boar and quail recipes sounded really good. The Venison was just, meh.
Someone around here hunts boar. This sounds good.
Ground Boar Green Chile
Chef Mario Viguie likes to work with boar as it is native to Colorado. This dish reflects the unique flavors of the various green chile peppers included in it.
Active Time: 70 minutes Total Time: 3 hours Serves: 8-12
5 pounds tomatillos, husks removed and halved
1 cup garlic cloves
4 yellow onions, quartered
6 poblano chiles, stemmed, seeded and quartered
3 jalapeno chiles, seeded and halved length-wise
1 cup plus 2 tablespoons olive oil
Freshly ground black pepper
1/ 2 cup cumin seeds
10 ears corn, shucked
5 pounds ground boar
1 pound (16 ounces) frozen Hatch green chiles
2 bunches cilantro, stems removed, roughly chopped
1/ 2 cup fresh oregano leaves, chopped
1. Preheat oven to 500 degrees. In a large bowl, toss tomatillos, garlic, onions, poblanos and jalapenos with 1/2 cup olive oil. Season with salt and pepper. Transfer to a baking sheet and sprinkle with cumin seeds. Bake until fully roasted, about 25 minutes. Set aside and let cool until ready to use.
2. In a large bowl, toss corn with 1/2 cup olive oil. Season with salt and pepper. Transfer to a baking sheet and roast in oven until vegetables are soft and have a dark, roasted color, about 10 minutes. When cool enough to handle, cut kernels from cobs.
3. In a large pot, heat remaining olive oil over medium heat and add ground boar. Season with salt and pepper. Cook until perfectly brown, about 15 minutes. Carefully drain fat from pot. Stir in corn.
4. Use a blender or food processor to puree half the roasted vegetables until smooth. Transfer pureed vegetables to ground boar mixture. Roughly chop remaining roasted vegetables and add to pot along with 16 cups water.
5. Add remaining ingredients and season to taste with salt and pepper. Simmer chili until flavor is deep and rich and texture of boar is retained (not mushy), 2 hours. Serve with a side of tortilla chips or cornbread.
--Adapted from Mario Viguie of Restaurant 1858, The Broadmoor, Colorado Springs, Colo.
Posted by: artisanal 'ette at October 29, 2017 05:27 PM (fceHP)
An official rant--due to the plethora of ads appearing in various sites, I have employed an ad blocker.
Posted by: irongrampa at October 29, 2017 05:16 PM (S/hVx)
JavaScript is the problem. Ads need JavaScript like humans need water. Forget the ad blocker. Just get NoScript for your particular browser.
Your internet speed will increase by a factor of 5 or more. Ace runs fine without JavaScript enabled. Just hit the tip jar once in a while.
Posted by: Ace Tractor Seat Supply at October 29, 2017 05:27 PM (ajiE5)
Oh, yeah, 2nd day chili, beef stew, spaghetti (sauce mixed in), there's a whole bunch of food that improves overnight.
Posted by: irongrampa at October 29, 2017 05:28 PM (S/hVx)
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 29, 2017 05:25 PM (qJtVm)
Raises hand
Posted by: Barney Frank at October 29, 2017 05:28 PM (GsAUU)
Posted by: ibguy at October 29, 2017 05:28 PM (vUcdz)
Posted by: Herbert Groover at October 29, 2017 05:28 PM (UdKB7)
---------
Hey ibguy - did you get bluebell's email with the recipe question?
Posted by: Weasel at October 29, 2017 05:28 PM (Sfs6o)
We're having beer and pumpkin seeds for dinner here. A perfect pair. Now if I could just perfect my pumpkin seed recipe...
Posted by: beerslinger at October 29, 2017 05:29 PM (kqPAN)
Posted by: musical jolly chimp at October 29, 2017 05:29 PM (AxFdW)
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 29, 2017 05:29 PM (qJtVm)
Posted by: ibguy at October 29, 2017 05:29 PM (vUcdz)
Quite pleasant tasting. Add drop or two of honey.
But air out the place before having one's parents over to visit!
Posted by: JQ at October 29, 2017 05:30 PM (yD/Pf)
Posted by: Ben Had at October 29, 2017 05:30 PM (oOnGh)
Posted by: ibguy at October 29, 2017 05:30 PM (vUcdz)
Have you never been horsewhipped before? It's exactly the same thing, you can't help but kneel. They'll need a few more million dollars, too, so they can afford therapy...
Posted by: t-bird at October 29, 2017 05:30 PM (FcR7P)
Quail with Figs
Pan searing before finishing in the oven is the key to retaining moisture in this recipe, which was declared winner at the first annual Nicky USA Wild About Game competition in 2000. Chef Cathy Whims has a special fondness for quail since her father often hunted it when she was growing up.
Total Time: 1 hour Serves: 4
For the fig jam:
1/ 3 cup granulated sugar
Juice from 1 medium lemon
1 pint fresh figs, halved and stemmed, or reconstituted dried figs
1 teaspoon lemon zest
For the quail
8 semi-boneless quail
Salt and freshly ground pepper
2 tablespoons olive oil
2 slices of bacon or pancetta, diced
1 large shallot, diced
1/ 2 cup dry Marsala wine
1 cup chicken stock, reduced over high heat to 1/ 3 cup
1 teaspoon fresh thyme
1/ 4 teaspoon finely grated lemon zest
1. Make fig jam: Place sugar and lemon juice in a small pot over medium heat. Stir in figs and zest. Cook until syrupy, 30-35 minutes.
2. Preheat oven to 400 degrees. Wash and dry quail and sprinkle cavities with salt and pepper. Stuff each quail with 1/ 2 a fig pulled from fig jam.
3. Heat olive oil in a large frying pan. Sauté bacon until the fat renders and the bacon browns, about 4 minutes. Remove bacon and reserve, leaving fat in the pan.
4. Set pan with bacon fat over medium-high heat. Cook quail in bacon fat, breast-side down, until browned, 3 minutes. Flip and repeat on other side. Add shallot and sauté to soften, 30 seconds. Remove pan from heat, pour in Marsala, and carefully tilt pan to burner to ignite. When flames stop, transfer quail to a baking dish and set frying pan aside, reserving Marsala. Transfer baking dish to oven and roast quail until just cooked through and meat feels spongy to touch, about 6 minutes. Arrange quail on a warmed platter.
5. Set pan with Marsala over high heat, add reduced chicken stock, thyme and lemon zest, and cook to reduce to a syrupy glaze, 3-5 minutes. Add fig jam to taste and bring to a boil. Pour hot glaze over quail. Serve over creamy polenta, if you like.
--Adapted from Cathy Whims of Nostrana, Portland, Ore.
Posted by: artisanal 'ette at October 29, 2017 05:31 PM (fceHP)
Here's a thread idea... favorite 'cheats'... You know the can of soup you pick up and add a whole bunch of other stuff to because life is short. My fav is New England Clam Chowder. Off the shelf it's pathetic. But with the addition of the right combination of spices, shrimp, or more clams... it's real and it's spectacular.
Posted by: Ace Tractor Seat Supply at October 29, 2017 05:31 PM (ajiE5)
No
Will go check ASAP.
Posted by: ibguy at October 29, 2017 05:30 PM (vUcdz)
-----
Let me know if we need to re-send!
Posted by: Weasel at October 29, 2017 05:32 PM (Sfs6o)
Aren't the pumpkin seeds the 'parsley' in that arrangement? You don't have to eat them.
Posted by: t-bird at October 29, 2017 05:32 PM (FcR7P)
Posted by: Tinfoilbaby at October 29, 2017 05:33 PM (6Ll1u)
Posted by: Herbert Groover at October 29, 2017 05:35 PM (UdKB7)
Posted by: grammie winger at October 29, 2017 04:05 PM (lwiT4)
Attach the feet to a chop stick and use for stirring soups, broths, etc? Sort of a natural whisk?
Posted by: Blake at October 29, 2017 05:35 PM (WEBkv)
Posted by: Peaches at October 29, 2017 05:37 PM (14URa)
I don't think pasteurized beer ages. I don't think IPA has the body (barley content) needed for proper aging. Hops are just a preservative, and being such, don't really age.
Posted by: 13times at October 29, 2017 05:37 PM (WHVu+)
Posted by: Duke Lowell at October 29, 2017 05:37 PM (gC2IV)
------
You better patent that fast!!
Posted by: lin-duh falling at October 29, 2017 05:37 PM (kufk0)
Posted by: grammie winger at October 29, 2017 04:05 PM (lwiT4)
Attach the feet to a chop stick and use for stirring soups, broths, etc? Sort of a natural whisk?
Posted by: Blake at October 29, 2017 05:35 PM (WEBkv)
Swizzle stick for a Bloody Mary. Great Halloween idea!
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 29, 2017 05:38 PM (qJtVm)
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 29, 2017 05:25 PM (qJtVm)
Apparently if it is made in a pot it is actually dressing.
Posted by: Kindltot at October 29, 2017 05:38 PM (X/yv5)
Let's fight the stereotype that we pretend he used by acting like hoodlums during the anthem!
Posted by: Houston Texans at October 29, 2017 05:38 PM (FcR7P)
Posted by: cfo mom at October 29, 2017 04:41 PM (RfzVr)
I do, when do you need it? We are about to watch a movie.
I have two in my the art of charcuterie cookbook. There is another called fresh kielbasa which I think is what you want (simple, made from pork butt and spices and beef round casings). The other is called kielbasa krakowska which is made from fresh ham (with pork butt).
If you like, I can type it up in the next couple days, and post to this thread for you to check back on. Or just post it next weekend if I'm around.
Posted by: artisanal 'ette at October 29, 2017 05:39 PM (fceHP)
Posted by: irongrampa at October 29, 2017 05:28 PM (S/hVx)
Yep...homemade soup too.
Posted by: Tami at October 29, 2017 05:40 PM (Enq6K)
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 29, 2017 05:25 PM (qJtVm)
Apparently if it is made in a pot it is actually dressing.
Posted by: Kindltot at October 29, 2017 05:38 PM (X/yv5)
I've called it both, so I guess I'm safe. hehe
Posted by: artisanal 'ette at October 29, 2017 05:40 PM (fceHP)
Posted by: Bertram Cabot, Jr. at October 29, 2017 05:41 PM (IqV8l)
Posted by: Tami at October 29, 2017 05:40 PM (Enq6K)
and rhubarb strawberry pie, most fruit pies
so much better the next day
Posted by: artisanal 'ette at October 29, 2017 05:41 PM (fceHP)
Which might be why foreign beers taste so much better overseas. Pasteurization kills stuff (on purpose!), but maybe some of the beer-ness dies with it.
Posted by: t-bird at October 29, 2017 05:42 PM (FcR7P)
Posted by: B.J. Clinton at October 29, 2017 05:43 PM (GsAUU)
Attach the feet to a chop stick and use for stirring soups, broths, etc? Sort of a natural whisk?
Posted by: Blake at October 29, 2017 05:35 PM (WEBkv)\------------------------------
Attach some fishing line to the proper tendon and you can make it grab burned bits. Also scares the hell out of girls at the movie theater, or so I heard.
Posted by: Javems at October 29, 2017 05:43 PM (yOqwj)
Posted by: Country Boy - 2017 GNAMM and CenTexMoMee survivor at October 29, 2017 05:44 PM (lUONb)
Posted by: Bob McNair at October 29, 2017 05:46 PM (gC2IV)
Posted by: Eromero at October 29, 2017 05:47 PM (zLDYs)
I have started cooking the skins and whatnot (officially the pomace) and pureeing it to make grape jam.
It turns out OK but it makes a very stiff jam, and is overly sweet.
This afternoon I am going to take a pint of the puree and try to make a grape chutney instead. I will either tell everyone how brilliant I am later, or bitch about what a terrible idea it was.
Have I ever told you all about the time I tried putting uncooked rice into chocolate chip cookies because I was out of nuts and thought it would benefit from a bit of "crunch"?
Posted by: Kindltot at October 29, 2017 05:47 PM (X/yv5)
Posted by: flounder, rebel, vulgarian, deplorable, winner at October 29, 2017 05:47 PM (tbOMB)
so much better the next day
Posted by: artisanal 'ette at October 29, 2017 05:41 PM (fceHP)
There are no days that pies isn't good! Which is why I can't have them around. Pies and donuts...can't have them in the house (except T-day/Christmas). I possess zero willpower.
Posted by: Tami at October 29, 2017 05:48 PM (Enq6K)
Posted by: Kindltot at October 29, 2017 05:47 PM (X/yv5)
--------
Oh man. That is a crime against all that is good and holy. How could you?
Posted by: bluebell at October 29, 2017 05:48 PM (UoSKV)
Posted by: Tami at October 29, 2017 05:49 PM (Enq6K)
http://forums.roadfood.com/Forums
if you dig deep enough you can find some interesting ideas
I like how they tag for Helpful posts, and Hot posts.
Posted by: artisanal 'ette at October 29, 2017 05:49 PM (fceHP)
Posted by: Tami at October 29, 2017 05:49 PM (Enq6K)
-------
I understood. I speak the same language.
Posted by: bluebell at October 29, 2017 05:49 PM (UoSKV)
They are trained, armored killers, Bob- and the best of the best. Do try to be more sensitive!
Posted by: t-bird at October 29, 2017 05:51 PM (FcR7P)
Posted by: logprof --go 'Stros! at October 29, 2017 05:51 PM (GsAUU)
Posted by: Bob McNair at October 29, 2017 05:46 PM (gC2IV)
Excellent choice. But fried chicken tends to be on the dry side. Leaving folks thirsty. Best to serve a flavor and colorful desert with a highly aqueous nature. Green on the outside, red on the inside.
I'll leave that choice up to you.
Posted by: Ace Tractor Seat Supply at October 29, 2017 05:51 PM (ajiE5)
Posted by: Kindltot
-----------
I was out of milk, decided to try buttermilk on raisin bran cereal.
Posted by: Mike Hammer, etc., etc. at October 29, 2017 05:51 PM (nBBdT)
Posted by: Ben Had at October 29, 2017 05:51 PM (oOnGh)
266 Have I ever told you all about the time I tried putting uncooked rice into chocolate chip cookies because I was out of nuts and thought it would benefit from a bit of "crunch"?
Posted by: Kindltot at October 29, 2017 05:47 PM (X/yv5)
--------
Oh man. That is a crime against all that is good and holy. How could you?
Posted by: bluebell at October 29, 2017 05:48 PM (UoSKV)
Instant rice works okay. Good authentic crunch that doesnt require stainless steel tooth implants.
Posted by: Headless Body of Agnew at October 29, 2017 05:53 PM (e1mEI)
It was delicious. Even better cold with a glass of milk.
Posted by: mpfs Release the flying Sonobis! at October 29, 2017 05:53 PM (OnhLW)
Posted by: Bob McNair at October 29, 2017 05:46 PM (gC2IV)
Bake Dat Chicken Pie and put in lots of spice,
Oh Lord how I wish I had the biggest slice!.....
Posted by: Hairyback Guy at October 29, 2017 05:53 PM (nUkMr)
Posted by: bluebell at October 29, 2017 05:49 PM (UoSKV)
Oh goods!
Posted by: Tami at October 29, 2017 05:54 PM (Enq6K)
Posted by: Bob McNair at October 29, 2017 05:54 PM (gC2IV)
279 Look, I'd wait for the cookbook, but I think we all know the season will be over long before then and I don't want to lose the rest of my games.
Posted by: Bob McNair at October 29, 2017 05:54 PM (gC2IV)
-------
Put Old Bay in the flour. Just enough to barely turn it pink. That's it.
Posted by: Weasel at October 29, 2017 05:57 PM (Sfs6o)
Tami, are you and I the only normal ones here who know that pies is goods and you don't mess with chocolate chip cookies?
I feel like I'm among aliens.
Posted by: bluebell at October 29, 2017 05:57 PM (UoSKV)
Posted by: Javems at October 29, 2017 05:43 PM (yOqwj)
The great horned owls ate a duck or a mud hen and left a foot on the ground. The guy that works here on the ranch showed me how to find the tendon that controls the foot.
It looked like a piece of cooked spaghetti.
Posted by: CaliGirl at October 29, 2017 05:57 PM (Ri/rl)
Tami, are you and I the only normal ones here who know that pies is goods and you don't mess with chocolate chip cookies?
I feel like I'm among aliens.
Posted by: bluebell at October 29, 2017 05:57 PM (UoSKV)
-- +1
Posted by: logprof --go 'Stros! at October 29, 2017 05:59 PM (GsAUU)
I always tap into Chowhound, too, btw.
https://www.chowhound.com/
a lot of great stuff, including a Home Cooking Dish of the Month where members vote and participate in
Also, I had already purchases Six Seasons: A New Way with Vegetables before they announced their Cookbook of the Month. I haven't had a chance to use it extensively, but so far, it's helped when I want something different.
https://www.chowhound.com/tag/cookbook-of-the-month
Posted by: artisanal 'ette at October 29, 2017 05:59 PM (fceHP)
Posted by: artisanal 'ette at October 29, 2017 06:00 PM (fceHP)
Posted by: Eromero at October 29, 2017 05:47 PM (zLDYs)
At first I thought you wrote root beer and mad dog 50/50. That would send me to bed, if I could find it..
Posted by: Colin at October 29, 2017 06:00 PM (Pdb6E)
Posted by: redc1c4 at October 29, 2017 06:00 PM (AYGou)
I feel like I'm among aliens.
Posted by: bluebell at October 29, 2017 05:57 PM (UoSKV)
Well, they are morons. Explains the time consuming editing you're having to do on their recipes.
Posted by: Tami at October 29, 2017 06:01 PM (Enq6K)
Second-Day Chili-
which all chili chefs know is the best chili.
Posted by: naturalfake at October 29, 2017 05:17 PM
Replace chili with meatloaf and we're twins.
Posted by: olddog in mo at October 29, 2017 06:01 PM (NLj8H)
Posted by: Alberta Oil Peon, survivor of GNAMM at October 29, 2017 06:02 PM (O848g)
Posted by: Tinfoilbaby at October 29, 2017 06:04 PM (6Ll1u)
Posted by: washrivergal at October 29, 2017 06:04 PM (tcwn1)
I decided to try a Meal Plan.
The meals get shipped to me weekly.
Cooking and shopping is for fags.
Posted by: Soothsayer -- Fake Commenter at October 29, 2017 06:05 PM (on08t)
I wanted to add some crunch, but didn't have any walnuts. What I *did* have was some roasted, salted almonds. Hmm. So, chopped up the almonds, made the cookies and o. m. g!
Tiny bits of salty crunch along with semisweet chocolate chewy cookie was out. of. this. world. good!
Posted by: JQ at October 29, 2017 06:06 PM (yD/Pf)
when i was little, i did that by accident.
my grandmother had a good laugh.
Posted by: concrete girl at October 29, 2017 06:06 PM (Yhkdn)
Posted by: bluebell at October 29, 2017 06:06 PM (UoSKV)
Posted by: Tinfoilbaby at October 29, 2017 06:04 PM (6Ll1u)
You and I are complete opposites. I love pumpkin and pecan pie, I cannot stand lemon meringue pie.
Posted by: CaliGirl at October 29, 2017 06:07 PM (Ri/rl)
Posted by: Tinfoilbaby at October 29, 2017 06:04 PM (6Ll1u)
I'm not a fan of pumpkin anything...so I'm with ya there.
I do like pecan pie though.
Posted by: Tami at October 29, 2017 06:07 PM (Enq6K)
Homemade Italian meatballs w/sauce for dinner tonight.
Nom nom nom nom nom
Plus, I have dough for chocolate crinkle cookies for the folks at work chilling in the fridge right now. Got a late start and I'll be baking cookies until around 9 tonight.
Why I put in the effort for my cow-orkers I don't know......
Posted by: IllTemperedCur at October 29, 2017 06:07 PM (eXA4G)
Posted by: washrivergal at October 29, 2017 06:08 PM (tcwn1)
Posted by: Weasel at October 29, 2017 06:08 PM (Sfs6o)
Posted by: Skip at October 29, 2017 06:08 PM (aC6Sd)
The meals get shipped to me weekly.
Cooking and shopping is for fags.
Posted by: Soothsayer -- Fake Commenter at October 29, 2017 06:05 PM (on08t)
And how much does that cost, Moo Moo?
/s
Posted by: Country Boy - 2017 GNAMM and CenTexMoMee survivor at October 29, 2017 06:08 PM (lUONb)
Posted by: Alberta Oil Peon, survivor of GNAMM at October 29, 2017 06:02 PM (O848g)
Happens everyday. Someday when the veggies take us over, they will write about the holocaust, and not the one during ww2.Driving up through the Delmarva from Salisbury, MD you see those building off route50 with no windows, and metal feeders at one end. They are full of chickens destined for KFC or McD or your local market. Always dreamed while driving to see some chickens dashing across the road trying to make the escape!
Posted by: Colin at October 29, 2017 06:08 PM (Pdb6E)
Posted by: bluebell at October 29, 2017 06:08 PM (UoSKV)
Posted by: Bob McNair at October 29, 2017 05:46 PM (gC2IV)
KFC
Posted by: Professor Chaos aka gumdrop gorilla at October 29, 2017 06:08 PM (RSQta)
Posted by: IllTemperedCur at October 29, 2017 06:09 PM (eXA4G)
Posted by: Skip at October 29, 2017 06:09 PM (aC6Sd)
Posted by: Skip at October 29, 2017 06:08 PM (aC6Sd)
--I'm from Virginia, so yes.
Posted by: logprof --go 'Stros! at October 29, 2017 06:09 PM (GsAUU)
Posted by: bluebell at October 29, 2017 06:09 PM (UoSKV)
The only thing pumpkin that is edible is pumpkin pie, which is awesome. Because it's pie.
Posted by: IllTemperedCur at October 29, 2017 06:10 PM (eXA4G)
Posted by: IllTemperedCur at October 29, 2017 06:07 PM (eXA4G)
Because you have always wanted to learn how to ork a cow, and they seem to be the ones to show you.
Posted by: CharlieBrown'sDildo at October 29, 2017 06:10 PM (wYseH)
Posted by: Skip at October 29, 2017 06:08 PM (aC6Sd)
I've never heard of that. It sounds odd.
Posted by: CaliGirl at October 29, 2017 06:10 PM (Ri/rl)
Posted by: Professor Chaos aka gumdrop gorilla at October 29, 2017 06:11 PM (RSQta)
Posted by: lin-duh falling at October 29, 2017 06:11 PM (kufk0)
Posted by: Tinfoilbaby at October 29, 2017 06:11 PM (6Ll1u)
Posted by: Kreplach at October 29, 2017 06:11 PM (Wtll+)
Posted by: artisanal 'ette at October 29, 2017 04:57 PM (fceHP)
If it's not free-range pot, forget about it.
Posted by: Alberta Oil Peon, survivor of GNAMM at October 29, 2017 06:12 PM (O848g)
Posted by: bluebell at October 29, 2017 06:12 PM (UoSKV)
Posted by: Soothsayer -- Fake Commenter at October 29, 2017 06:05 PM (on08t)
And how much does that cost, Moo Moo?
/s
Posted by: Country Boy - 2017 GNAMM and CenTexMoMee survivor at October 29, 2017 06:08 PM (lUONb)
I would imagine he has a personal chef at his beck and call.
Posted by: CaliGirl at October 29, 2017 06:12 PM (Ri/rl)
Posted by: Weasel at October 29, 2017 06:12 PM (Sfs6o)
Posted by: Tinfoilbaby at October 29, 2017 06:11 PM (6Ll1u)
+++
My mother always included a mincemeat pie along with all of her other pies for the holidays. I simply could never get the hang of it, and she was a fabulous baker.
Posted by: washrivergal at October 29, 2017 06:13 PM (tcwn1)
Posted by: Professor Chaos aka gumdrop gorilla at October 29, 2017 06:11 PM (RSQta)
It is, that's what the whipped cream is for, to cut the sugar.
Posted by: CaliGirl at October 29, 2017 06:13 PM (Ri/rl)
Posted by: JackStraw at October 29, 2017 06:13 PM (/tuJf)
Posted by: Bob McNair at October 29, 2017 05:46 PM (gC2IV)
KFC
Posted by: Professor Chaos aka gumdrop gorilla at October 29, 2017 06:08 PM (RSQta)
Wait until the WS game starts at MinuteMaid then sneak into the Astros locker room and look for the shrine to Jobu. Should be plenty of KFC buckets just lying there for the picking.
Posted by: Count de Monet at October 29, 2017 06:13 PM (QLvwG)
http://allrecipes.com/recipe/15853/my-grandmas-shoo-fly-pie/
Posted by: Skip at October 29, 2017 06:13 PM (aC6Sd)
Posted by: Tinfoilbaby at October 29, 2017 06:04 PM (6Ll1u)
Definitely not a pumpkin pie lover. To be polite I will eat if smothered with whip cream. Also don't like sweet potato pie.
Do love key lime pie. But ones that don't have a lot of sugar.
Posted by: Professor Chaos aka gumdrop gorilla at October 29, 2017 06:13 PM (RSQta)
Posted by: Skip at October 29, 2017 06:08 PM (aC6Sd)
I've never heard of that. It sounds odd.
Posted by: CaliGirl at October 29, 2017 06:10 PM (Ri/rl)
When I visit the local Amish/Mennonite market, you see all sorts of rather strange pies. Great place to get all the ingredients for baking. Shelves full of plastic bags of all sorts of baking goods, spices, and whatever.
Posted by: Colin at October 29, 2017 06:13 PM (Pdb6E)
Posted by: lin-duh falling at October 29, 2017 06:14 PM (kufk0)
Love pie!
Posted by: Lizzy at October 29, 2017 06:14 PM (W+vEI)
Posted by: CaliGirl at October 29, 2017 06:13 PM (Ri/rl)
----------
Word.
And I like my pecan pie unadulterated - no chocolate in it, no bourbon in it, just butter and eggs and sugar and corn syrup and vanilla and pecans, the way God intended it.
Posted by: bluebell at October 29, 2017 06:15 PM (UoSKV)
329 I make a great chicken pot pie from scratch, crust and all. The non THC kind.
Posted by: lin-duh falling at October 29, 2017 06:14 PM (kufk0)
---------
Will you make them for the book signing?
Posted by: Weasel at October 29, 2017 06:15 PM (Sfs6o)
And how much does that cost, Moo Moo?
$175 total for 21 meals.
If the meals are lousy, I'll cancel it.
Posted by: Soothsayer -- Fake Commenter at October 29, 2017 06:15 PM (on08t)
Posted by: Rosasharn at October 29, 2017 06:16 PM (PzBTm)
$175 per week, I should say, for 21 frozen meals.
Posted by: Soothsayer -- Fake Commenter at October 29, 2017 06:16 PM (on08t)
Posted by: Cannibal Bob at October 29, 2017 06:16 PM (VezBU)
Posted by: lin-duh falling at October 29, 2017 06:16 PM (kufk0)
Posted by: Ben Had at October 29, 2017 06:17 PM (oOnGh)
Posted by: Count de Monet at October 29, 2017 06:17 PM (QLvwG)
A crime against pies.
When I was in grade school, went to a friends for dinner and they told me we were having pie. I couldn't believe how lucky I was.
It was chicken pot pie. Why did they not say chicken? Pie is pie. Pies should not be allowed to have meat in them.
Posted by: Professor Chaos aka gumdrop gorilla at October 29, 2017 06:17 PM (RSQta)
Thanks CBD!
And I agree with browning ingredients for stock, which is why rotisserie chickens make such rich stock.
Posted by: OldDominionMom at October 29, 2017 06:18 PM (GzDYP)
337 For thanksgiving I have to make at least 4 different pies/tarts. Pecan, pumpkin, lemon tart, and a brown sugar chess tart.
Posted by: lin-duh falling at October 29, 2017 06:16 PM (kufk0)
-------
The cake you made for the MoMee was delightful!
Posted by: Weasel at October 29, 2017 06:18 PM (Sfs6o)
Posted by: lin-duh falling at October 29, 2017 06:18 PM (kufk0)
http://allrecipes.com/recipe/15853/my-grandmas-shoo-fly-pie/
Posted by: Skip at October 29, 2017 06:13 PM (aC6Sd)
I'm sure I'd like it, do you serve it with ice cream or whipped cream?
When I make whipped cream for pecan pie I use a tiny amount of sugar.
Posted by: CaliGirl at October 29, 2017 06:18 PM (Ri/rl)
I love pecan pie (and yes, I pronounce in redneck, pee-ca), but the stuff is very high in calories.
A typical piece will be around 500 Calories.
Posted by: publius, the Persistent Poperin Pear at October 29, 2017 06:18 PM (8O3HH)
Posted by: Skip at October 29, 2017 06:19 PM (aC6Sd)
Posted by: Tinfoilbaby at October 29, 2017 06:19 PM (6Ll1u)
Posted by: CaliGirl at October 29, 2017 06:18 PM (Ri/rl)
+++
I do too.
Posted by: washrivergal at October 29, 2017 06:19 PM (tcwn1)
Posted by: bluebell at October 29, 2017 06:19 PM (UoSKV)
Posted by: bluebell at October 29, 2017 06:15 PM (UoSKV)
I like bourbon in my pecan pie.
Posted by: CaliGirl at October 29, 2017 06:20 PM (Ri/rl)
Posted by: Count de Monet at October 29, 2017 06:17 PM (QLvwG)
They are building a Chic Fil A restaurant just down the road, probably won't be done by next month, the steel work is just up. Never been to one, so it will be interesting when it opens. Tried to go once but it was Sunday, and I couldn't figure out why the parking lot was empty, now I know.
Posted by: Colin at October 29, 2017 06:20 PM (Pdb6E)
for $175, i can feed the two of us, in grand style, for at least 2 weeks, plus buy the ancillary stuff that goes with it.
Posted by: redc1c4 at October 29, 2017 06:21 PM (AYGou)
Posted by: Professor Chaos aka gumdrop gorilla at October 29, 2017 06:13 PM (RSQta)
Agreed. When they are too sweet it's like eating crappy lime-flavored candy with a chaser of sour mix from a dive bar.
Posted by: CharlieBrown'sDildo at October 29, 2017 06:21 PM (wYseH)
Posted by: lin-duh falling at October 29, 2017 06:21 PM (kufk0)
Posted by: bluebell at October 29, 2017 06:15 PM (UoSKV)
Corn syrup AND sugar? Omgawd. No wonder I felt like I'd just eaten Candyland. Bourbon sounds interesting. Ben & Jerry's have a Bourbon Brown Sugar ice cream out. Doesn't that sound good? Yea, it really wasn't. Maybe I was expecting more Bourbon.
Posted by: Professor Chaos aka gumdrop gorilla at October 29, 2017 06:21 PM (RSQta)
Posted by: publius, the Persistent Poperin Pear at October 29, 2017 06:18 PM (8O3HH)
---------
Shoo. Go away. Besides, everyone knows that when you cut it, the carbs and calories fall out.
It's science.
Posted by: bluebell at October 29, 2017 06:21 PM (UoSKV)
Posted by: Weasel at October 29, 2017 06:21 PM (Sfs6o)
Posted by: JTB at October 29, 2017 06:22 PM (V+03K)
Posted by: E.T. at October 29, 2017 06:22 PM (FXVGk)
Posted by: washrivergal at October 29, 2017 06:19 PM (
I do the same thing when I make cream cheese frosting, way less than half the amount of sugar.
Posted by: CaliGirl at October 29, 2017 06:22 PM (Ri/rl)
Posted by: CharlieBrown'sDildo at October 29, 2017 06:21 PM (wYseH)
+++
Well, that's specific.
Posted by: washrivergal at October 29, 2017 06:22 PM (tcwn1)
Posted by: CaliGirl at October 29, 2017 06:20 PM (Ri/rl)
We've seen your liquor cabinet!
Posted by: CharlieBrown'sDildo at October 29, 2017 06:22 PM (wYseH)
Posted by: CaliGirl at October 29, 2017 06:20 PM (Ri/rl)
Huh. Are there a lot of deserts with booze in them? The alcohol cooks of though right? So shouldn't you pour it on after cooking?
Posted by: Cannibal Bob at October 29, 2017 06:22 PM (VezBU)
Free meal, good company and it gives the suckers who volunteer a sense of do-gooder feel good.
Wins all around.
Posted by: Hairyback Guy at October 29, 2017 06:22 PM (nUkMr)
It's science.
Posted by: bluebell at October 29, 2017 06:21 PM (UoSKV)
If you eat it standing over the sink, there are zero calories.
Posted by: CaliGirl at October 29, 2017 06:23 PM (Ri/rl)
Posted by: Insomniac - Just a Poor Boy, Nobody Loves Me at October 29, 2017 06:23 PM (NWiLs)
Ohhhh tarts. Me loves a tart! (Stop it...don't go there.)
Lemon tarts especially. I don't think I've had a brown sugar chess tart. But it sounds delicious.
Posted by: Professor Chaos aka gumdrop gorilla at October 29, 2017 06:23 PM (RSQta)
Posted by: publius, the Persistent Poperin Pear at October 29, 2017 06:18 PM (8O3HH)
FAKE NEWS!
Posted by: CharlieBrown'sDildo at October 29, 2017 06:23 PM (wYseH)
Posted by: bluebell at October 29, 2017 06:24 PM (UoSKV)
Posted by: Tinfoilbaby at October 29, 2017 06:04 PM (6Ll1u)
Properly prepared orange squash pie (and that is what a pumpkin is - orange squash) is a culinary art form. The squash does not have any particular overriding flavor, and is very mild. A perfect opportunity to open the spice rack and add homemade vanilla extract (you should do this, if you aren't), cinnamon, ginger, brown sugar, white sugar in just the exact proportions to your taste. I could lift my nose in the air and talk about all the flavor 'notes' it hits, but I won't. A calorie conscious single layer of crust on the bottom.
Whipped cream on the side, with either coffee or a dark rum drink? Truly excellent dessert.
I've had inferior pumpkin pie, which could throw some people off, I suppose.
Posted by: Ace Tractor Seat Supply at October 29, 2017 06:24 PM (ajiE5)
Posted by: CaliGirl at October 29, 2017 06:20 PM (Ri/rl)
Huh. Are there a lot of deserts with booze in them? The alcohol cooks of though right? So shouldn't you pour it on after cooking?
Posted by: Cannibal Bob at October 29, 2017 06:22 PM (VezBU)
Fruit cake and rum cake have booze added to them after baking.
Posted by: Insomniac - Just a Poor Boy, Nobody Loves Me at October 29, 2017 06:24 PM (NWiLs)
Posted by: logprof --go 'Stros! at October 29, 2017 06:24 PM (GsAUU)
Posted by: Skip at October 29, 2017 06:25 PM (aC6Sd)
Posted by: Insomniac - Just a Poor Boy, Nobody Loves Me at October 29, 2017 06:24 PM (NWiLs)
There's certain people you can just count on.
Posted by: Cannibal Bob at October 29, 2017 06:25 PM (VezBU)
Posted by: CharlieBrown'sDildo at October 29, 2017 06:25 PM (wYseH)
Posted by: Eromero at October 29, 2017 06:25 PM (zLDYs)
for $175, i can feed the two of us, in grand style, for at least 2 weeks, plus buy the ancillary stuff that goes with it.
Yeah, but Time. My time.
Plus, these meals are perfectly balanced for my macro nutrients.
Posted by: Soothsayer -- Fake Commenter at October 29, 2017 06:25 PM (on08t)
Posted by: Insomniac - Just a Poor Boy, Nobody Loves Me at October 29, 2017 06:23 PM (NWiLs)
True. But I won't squabble if it is green. I like a lot of tartness. Some of them have way too much sugar & then I can't taste the lime.
Posted by: Professor Chaos aka gumdrop gorilla at October 29, 2017 06:25 PM (RSQta)
Posted by: logprof --go 'Stros! at October 29, 2017 06:24 PM (GsAUU)
o_O
O_o
I CAST THEE OUT! DEPART TO THE PIT FROM WHENCE YE CAME!
Posted by: Insomniac - Just a Poor Boy, Nobody Loves Me at October 29, 2017 06:25 PM (NWiLs)
Posted by: Tinfoilbaby at October 29, 2017 06:11 PM (6Ll1u)
Hot mince pie with hard sauce is awesome.
Posted by: Alberta Oil Peon, survivor of GNAMM at October 29, 2017 06:25 PM (O848g)
Posted by: Cannibal Bob at October 29, 2017 06:26 PM (VezBU)
Posted by: logprof --go 'Stros! at October 29, 2017 06:24 PM (GsAUU)
--------
Here we go.
I'll bet you put rice in your chocolate chip cookies, too.
Posted by: bluebell at October 29, 2017 06:26 PM (UoSKV)
Posted by: Professor Chaos aka gumdrop gorilla at October 29, 2017 06:25 PM (RSQta)
If it's green, it's been adulterated. Total deal breaker.
Posted by: Insomniac - Just a Poor Boy, Nobody Loves Me at October 29, 2017 06:26 PM (NWiLs)
Costco sells lots of pre-made meals. But not really made for individual meals. For instance, they'll sell an entire meatloaf and mashed potatoes supper for 3-4.
Posted by: Soothsayer -- Fake Commenter at October 29, 2017 06:26 PM (on08t)
Plus, these meals are perfectly balanced for my macro nutrients.
Posted by: Soothsayer -- Fake Commenter at October 29, 2017 06:25 PM (on08t)
--Better be setting up a World Series thread with that time, mofo.
The leack of one last night sucked.
Posted by: logprof --go 'Stros! at October 29, 2017 06:27 PM (GsAUU)
Posted by: Insomniac - Just a Poor Boy, Nobody Loves Me at October 29, 2017 06:26 PM (NWiLs)
Pies get married and cheat on each other?
Posted by: Cannibal Bob at October 29, 2017 06:27 PM (VezBU)
Posted by: lin-duh falling at October 29, 2017 06:27 PM (kufk0)
I'll bet you put rice in your chocolate chip cookies, too.
Posted by: bluebell at October 29, 2017 06:26 PM (UoSKV)
--Nope. You completely missed my earlier reply, di'ncha?
Posted by: logprof --go 'Stros! at October 29, 2017 06:28 PM (GsAUU)
Posted by: Soothsayer -- Fake Commenter at October 29, 2017 06:28 PM (on08t)
It's science.
Posted by: bluebell at October 29, 2017 06:21 PM (U
Ha! Never heard that one.
However, if you make it yourself, you have created a calorie deficit from all the hard work, so you won't have to worry about calories.
Posted by: Professor Chaos aka gumdrop gorilla at October 29, 2017 06:29 PM (RSQta)
And the breakdown of those 500 Calories is 56% carbs, 40% fat, and 4% protein.
I do love it, but if one is trying for low carb, the pecan pie is out the door.
Posted by: publius, the Persistent Poperin Pear at October 29, 2017 06:29 PM (8O3HH)
Posted by: Bertram Cabot, Jr. at October 29, 2017 06:29 PM (IqV8l)
Posted by: Ben Had at October 29, 2017 06:29 PM (oOnGh)
Posted by: logprof --go 'Stros! at October 29, 2017 06:28 PM (GsAUU)
----------
Nope. I saw it, but then I saw what you wrote about pecan pie and felt utterly betrayed. Then I doubted your earlier sincerity.
Posted by: bluebell at October 29, 2017 06:29 PM (UoSKV)
Veterans Day is on a Saturday (11th) this year.
Thanksgiving is on the 23rd.
Christmas falls on a Monday.
Posted by: Soothsayer -- Fake Commenter at October 29, 2017 06:30 PM (on08t)
Phew! Glad that's settled.
Posted by: JTB at October 29, 2017 06:30 PM (V+03K)
Posted by: lin-duh falling at October 29, 2017 06:30 PM (kufk0)
Clocks get set Back next week.
Posted by: Soothsayer -- Fake Commenter at October 29, 2017 06:28 PM (on08t)
In the local Sunday paper, they said that it is coming to an end. Which way are the clocks going to stay, forward or backward??
Posted by: Colin at October 29, 2017 06:31 PM (Pdb6E)
Posted by: Ben Had at October 29, 2017 06:29 PM (oOnGh)
I make ginger bread but real gingers are getting scarce. And don't look them in the eyes or they'll steal your soul.
Posted by: Cannibal Bob at October 29, 2017 06:31 PM (VezBU)
Posted by: freaked at October 29, 2017 06:31 PM (UdKB7)
from scratch with fresh squeezed Key Lime juice. (bottled juice is an abomination).
It is a wonderful pie.
Her Creme Brûlée is also the shizznizzle, yo!
Posted by: naturalfake at October 29, 2017 06:31 PM (9q7Dl)
Nope. I saw it, but then I saw what you wrote about pecan pie and felt utterly betrayed. Then I doubted your earlier sincerity.
Posted by: bluebell at October 29, 2017 06:29 PM (UoSKV)
--I just don't like pecans much.
I only like them in teeny-tiny bits, like in Keebler Pecan Sandies or butter pecan ice cream.
In big chunks like in the pie?
Pass.
Posted by: logprof --go 'Stros! at October 29, 2017 06:31 PM (GsAUU)
He has settled on pretty much following an Alton recipe that starts with spicing up the pecans in a skillet. If we're lucky, he makes extras for munching.
Posted by: OldDominionMom at October 29, 2017 06:31 PM (GzDYP)
Posted by: Ben Had at October 29, 2017 06:29 PM (oOnGh)
That sounds yummy.
Posted by: CaliGirl at October 29, 2017 06:32 PM (Ri/rl)
Posted by: Weasel at October 29, 2017 06:32 PM (Sfs6o)
Posted by: Skip at October 29, 2017 06:32 PM (aC6Sd)
World Series isn't over yet?
Posted by: Soothsayer -- Fake Commenter at October 29, 2017 06:32 PM (on08t)
Posted by: Cannibal Bob at October 29, 2017 06:26 PM (VezBU)
And I took it as such.
Posted by: Insomniac - Just a Poor Boy, Nobody Loves Me at October 29, 2017 06:32 PM (NWiLs)
Brew my own beer, after four to five years aging the various beers are superb (have not brewed a stout, yet).
Posted by: stonecutter at October 29, 2017 06:32 PM (Bfr22)
Posted by: Weasel at October 29, 2017 06:32 PM (Sfs6o)
My favorite day of the year is next week!
Clocks get set Back next week.
Posted by: Soothsayer -- Fake Commenter at October 29, 2017 06:28 PM (on08t)
I HATE that day. I fall into a very sad & cantankerous place. Tear & rend my garments. I don't rebound until we set clocks forward again in the spring. I know all the reasons why we do it....yadda yadda, blah blah blah...but they are stupid.
I'm the Dr. Jekyl & Ms. Hyde of clock change.
Posted by: Professor Chaos aka gumdrop gorilla at October 29, 2017 06:33 PM (RSQta)
Posted by: Weasel at October 29, 2017 06:32 PM (Sfs6o)
I'll bet weasel dog hasn't either.
Posted by: Cannibal Bob at October 29, 2017 06:33 PM (VezBU)
Pass.
Posted by: logprof --go 'Stros! at October 29, 2017 06:31 PM (GsAUU)
---------
I'll bet you would love my spiced pecans.
Posted by: bluebell at October 29, 2017 06:33 PM (UoSKV)
World Series isn't over yet?
Posted by: Soothsayer -- Fake Commenter at October 29, 2017 06:32 PM (on08t)
--No.
Now set that thread the fuck up!
Posted by: logprof --go 'Stros! at October 29, 2017 06:33 PM (GsAUU)
Soothsayer, please do post after you try Meal Plan.
We're looking for easy, healthy, TASTY meals for my elderly dad who *hates* to cook. Perhaps he could supplement with something like this.
Posted by: JQ at October 29, 2017 06:34 PM (yD/Pf)
Posted by: Colin at October 29, 2017 06:31 PM (Pdb6E)
It's easy to remember, spring back, like after you fall. Fall forward, like if you've been drinking too much.
Posted by: Ace Tractor Seat Supply at October 29, 2017 06:34 PM (ajiE5)
Posted by: naturalfake at October 29, 2017 06:31 PM (9q7Dl)
This is what I use when I make Creme Brulee
https://www.youtube.com/watch?v=yHEy3tYd2rw
Posted by: CharlieBrown'sDildo at October 29, 2017 06:34 PM (wYseH)
Posted by: bluebell at October 29, 2017 06:34 PM (UoSKV)
Posted by: Cannibal Bob at October 29, 2017 06:27 PM (VezBU)
Sign of the times. Even the pastries are faithless these days.
Posted by: Insomniac - Just a Poor Boy, Nobody Loves Me at October 29, 2017 06:34 PM (NWiLs)
Posted by: lin-duh falling at October 29, 2017 06:35 PM (kufk0)
World Series isn't over yet?
Posted by: Soothsayer -- Fake Commenter at October 29, 2017 06:32 PM (on08t)
Fav World Series food?
Posted by: Cannibal Bob at October 29, 2017 06:35 PM (VezBU)
Posted by: publius, the Persistent Poperin Pear at October 29, 2017 06:29 PM (8O3HH)
I haven't had any in a few years, but I love it.
You guys are making me hungry. I have a big hangover.
I was at a wedding yesterday and I drank too much.
Posted by: CaliGirl at October 29, 2017 06:35 PM (Ri/rl)
In the local Sunday paper, they said that it is coming to an end. Which way are the clocks going to stay, forward or backward??
There's a push here in Massachusetts now to end the time change.
Posted by: Soothsayer -- Fake Commenter at October 29, 2017 06:35 PM (on08t)
Posted by: lin-duh falling at October 29, 2017 06:35 PM (kufk0)
Do you use bourbon or vodka?
Posted by: Insomniac - Just a Poor Boy, Nobody Loves Me at October 29, 2017 06:36 PM (NWiLs)
Posted by: bluebell at October 29, 2017 06:34 PM (UoSKV)
--Radford? VPI?
Posted by: logprof --go 'Stros! at October 29, 2017 06:36 PM (GsAUU)
Posted by: Ace Tractor Seat Supply at October 29, 2017 06:34 PM (
You're making my head hurt.
Posted by: CaliGirl at October 29, 2017 06:36 PM (Ri/rl)
Posted by: rickl at October 29, 2017 06:36 PM (sdi6R)
Posted by: stonecutter at October 29, 2017 06:32 PM (Bfr22)
No shit?
Which ones?
Posted by: CharlieBrown'sDildo at October 29, 2017 06:36 PM (wYseH)
We're looking for easy, healthy, TASTY meals for my elderly dad who *hates* to cook. Perhaps he could supplement with something like this.
I'll let you know.
Posted by: Soothsayer -- Fake Commenter at October 29, 2017 06:36 PM (on08t)
Posted by: Tinfoilbaby at October 29, 2017 06:37 PM (6Ll1u)
Posted by: Kathy Griffen at October 29, 2017 06:37 PM (9Z+Ls)
Posted by: Cheribebe at October 29, 2017 06:37 PM (MjzZN)
Posted by: CaliGirl at October 29, 2017 06:35 PM (Ri/rl)
-------
Did they have a signature cocktail? We've been to three weddings this year and they all had a signature cocktail. My daughter says that's a thing now.
Posted by: bluebell at October 29, 2017 06:37 PM (UoSKV)
Posted by: Cannibal Bob at October 29, 2017 06:37 PM (VezBU)
Posted by: Soothsayer -- Fake Commenter at October 29, 2017 06:37 PM (on08t)
Posted by: lin-duh falling at October 29, 2017 06:37 PM (kufk0)
Posted by: rickl at October 29, 2017 06:36 PM (sdi6R)
They just want you out so they can turn the bed. If it takes inedible food...so be it!
Posted by: CharlieBrown'sDildo at October 29, 2017 06:37 PM (wYseH)
Posted by: ibguy at October 29, 2017 06:38 PM (vUcdz)
Posted by: Professor Chaos aka gumdrop gorilla at October 29, 2017 06:25 PM (RSQta)
If it's green, it's been adulterated. Total deal breaker.
Posted by: Insomniac - Just a Poor Boy, Nobody Loves Me at October 29, 2017 06:26 PM (NWiLs)
More pie for me!
Posted by: Professor Chaos aka gumdrop gorilla at October 29, 2017 06:38 PM (RSQta)
Posted by: Cheribebe at October 29, 2017 06:37 PM (MjzZN)
Blueberry pie, real apple pie, pumpkin pie, sweet potato pie, key lime pie...
Posted by: Insomniac - Just a Poor Boy, Nobody Loves Me at October 29, 2017 06:38 PM (NWiLs)
Posted by: Insomniac - Just a Poor Boy, Nobody Loves Me at October 29, 2017 06:38 PM (NWiLs)
Posted by: bluebell at October 29, 2017 06:38 PM (UoSKV)
Posted by: lin-duh falling at October 29, 2017 06:35 PM (kufk0)
You are to be complimented for waiting an entire year. After three months I break down and start using the extract.
What kind of booze did you use as the medium? I use vodka. Bottom shelf, oh-my-god my knees to kneel that low level of vodka. The vanilla beans don't care.
Posted by: Ace Tractor Seat Supply at October 29, 2017 06:38 PM (ajiE5)
Posted by: lin-duh falling at October 29, 2017 06:35 PM (kufk0)
Do you use bourbon or vodka?
Posted by: Insomniac - Just a Poor Boy, Nobody Loves Me at October 29, 2017 06:36 PM (NWiLs)
+++
I'd like to know, too. And is it quality booze, or does it matter? And the vanilla beans, how do you select?
Posted by: washrivergal at October 29, 2017 06:38 PM (tcwn1)
Rickl is in the hospital?
Posted by: Soothsayer -- Fake Commenter at October 29, 2017 06:39 PM (on08t)
Posted by: Skip at October 29, 2017 06:39 PM (aC6Sd)
Did they have a signature cocktail? We've been to three weddings this year and they all had a signature cocktail. My daughter says that's a thing now.
Posted by: bluebell at October 29, 2017 06:37 PM (UoSKV)
#pretentious
Posted by: Insomniac - Just a Poor Boy, Nobody Loves Me at October 29, 2017 06:39 PM (NWiLs)
Oh my word, we are kindred spirits.
I hate savoury pies. Hate anything with meat/gravy and some sort of crust or biscuit topping. It weirds me out.
Posted by: Tickled Pink at October 29, 2017 06:39 PM (smD62)
Posted by: Skip at October 29, 2017 06:40 PM (aC6Sd)
And I haven't heard it called that in years!
Posted by: bluebell at October 29, 2017 06:38 PM (UoSKV)
--'cause I'm a Virginian and I was too lazy to type "Tech".
Posted by: logprof --go 'Stros! at October 29, 2017 06:40 PM (GsAUU)
Carb-heavy food is CHEAP food. Hospitals save $$ this way.
Posted by: Soothsayer -- Fake Commenter at October 29, 2017 06:40 PM (on08t)
Posted by: Cheribebe at October 29, 2017 06:40 PM (MjzZN)
Cheap calories, I should say.
Posted by: Soothsayer -- Fake Commenter at October 29, 2017 06:40 PM (on08t)
Posted by: Ben Had at October 29, 2017 06:41 PM (oOnGh)
Did they have a signature cocktail? We've been to three weddings this year and they all had a signature cocktail. My daughter says that's a thing now.
Posted by: bluebell at October 29, 2017 06:37 PM (UoSKV)
Not a thing at all when we got married.
But, had it been...the beautiful and sophisticated Mrs naturalfake loves, lurves!!!
Sidecar cocktails.
So, I'm sure that's what it would've been.
Posted by: naturalfake at October 29, 2017 06:41 PM (9q7Dl)
Posted by: bluebell at October 29, 2017 06:37 PM (UoSKV)
If and when I host a wedding, the signature cocktail will be the one I submitted to the cookbook, and it will have the same name.
Posted by: CharlieBrown'sDildo at October 29, 2017 06:41 PM (wYseH)
Posted by: Alberta Oil Peon, survivor of GNAMM at October 29, 2017 06:41 PM (O848g)
Posted by: Cannibal Bob at October 29, 2017 06:42 PM (VezBU)
Ya really aren't though.
Anyway, I hate how early it gets dark. Like 3:30 pm. Okay...4 pm. Still sucks. They used to change clocks 3 weeks earlier, but a few years ago that gave us 3 extra weeks of afternoon sunlight.
I don't know anyone who likes the darker afternoons.
Posted by: Professor Chaos aka gumdrop gorilla at October 29, 2017 06:42 PM (RSQta)
Did they have a signature cocktail? We've been to three weddings this year and they all had a signature cocktail. My daughter says that's a thing now.
Posted by: bluebell at October 29, 2017 06:37 PM (UoSKV)
Not a thing at all when we got married.
But, had it been...the beautiful and sophisticated Mrs naturalfake loves, lurves!!!
Sidecar cocktails.
So, I'm sure that's what it would've been.
Posted by: naturalfake at October 29, 2017 06:41 PM (9q7Dl)
I should've had a hemlock cocktail at my wedding, but that's a whole other story.
Posted by: Insomniac - Just a Poor Boy, Nobody Loves Me at October 29, 2017 06:42 PM (NWiLs)
Posted by: Skip at October 29, 2017 06:42 PM (aC6Sd)
Posted by: CharlieBrown'sDildo at October 29, 2017 06:42 PM (wYseH)
Posted by: Soothsayer -- Fake Commenter at October 29, 2017 06:42 PM (on08t)
Posted by: Tickled Pink at October 29, 2017 06:42 PM (smD62)
Posted by: CharlieBrown'sDildo at October 29, 2017 06:41 PM (wYseH)
--------
You will need to submit photographic proof to the Horde, because I don't believe you.
Posted by: bluebell at October 29, 2017 06:43 PM (UoSKV)
Posted by: Tickled Pink at October 29, 2017 06:39 PM (smD62)
One word: tourtiere.
Posted by: Alberta Oil Peon, survivor of GNAMM at October 29, 2017 06:43 PM (O848g)
Posted by: Skip at October 29, 2017 06:43 PM (aC6Sd)
Ditto, pretty much. Blackberry, then cherry.
Posted by: April at October 29, 2017 06:43 PM (e8PP1)
Posted by: Insomniac - Just a Poor Boy, Nobody Loves Me at October 29, 2017 06:43 PM (NWiLs)
Posted by: Ben Had at October 29, 2017 06:41 PM (oOnGh)
Yum.
Posted by: Cannibal Bob at October 29, 2017 06:43 PM (VezBU)
Btw, it is the carbs in these desserts that are a problem for me. Several approaches. We use Splenda whenever possible. Mrs. JTB makes the filling without a crust. I have learned to have small amounts even as my body is screaming for more.
But sometimes it sucks being an adult and responsible and shit.
Posted by: JTB at October 29, 2017 06:43 PM (V+03K)
Posted by: lin-duh falling at October 29, 2017 06:43 PM (kufk0)
Posted by: Tickled Pink at October 29, 2017 06:44 PM (smD62)
Posted by: bluebell at October 29, 2017 06:44 PM (UoSKV)
Rickl is in the hospital?
Posted by: Soothsayer -- Fake Commenter at October 29, 2017 06:39 PM (on08t)
I was in from 10/20 to 10/27, but I'm home now.
The food was OK. I liked the bacon and eggs for breakfast especially. But there were some days when I had procedures scheduled and I wasn't allowed to eat breakfast.
Posted by: rickl at October 29, 2017 06:44 PM (sdi6R)
Posted by: Cannibal Bob at October 29, 2017 06:42 PM (VezBU)
Now these kids know how to PARTY!
Posted by: Insomniac - Just a Poor Boy, Nobody Loves Me at October 29, 2017 06:44 PM (NWiLs)
Have you compared it to good quality commercial vanilla extract?
Posted by: CharlieBrown'sDildo at October 29, 2017 06:45 PM (wYseH)
Posted by: Tickled Pink at October 29, 2017 06:44 PM (smD62)
All the more for me, then. Woo-Hoo!
Posted by: Alberta Oil Peon, survivor of GNAMM at October 29, 2017 06:45 PM (O848g)
Posted by: bluebell at October 29, 2017 06:45 PM (UoSKV)
I should've had a hemlock cocktail at my wedding, but that's a whole other story.
Posted by: Insomniac - Just a Poor Boy, Nobody Loves Me at October 29, 2017 06:42 PM (NWiLs)
It's tough to find the pickled Destroying Angel Mushrooms that are the traditional garnish for that cocktail.
Posted by: naturalfake at October 29, 2017 06:46 PM (9q7Dl)
Posted by: washrivergal at October 29, 2017 06:47 PM (tcwn1)
Oh Hillary. That is only you.
Posted by: Bill Clinton at October 29, 2017 06:47 PM (RSQta)
Posted by: lin-duh falling at October 29, 2017 06:48 PM (kufk0)
Posted by: bluebell at October 29, 2017 06:44 PM (UoSKV)
Sleeping now B.B. poor gal was so embarrassed. I feel bad cause I should have watched her more closely. She has
Low BP and her pulse is 60 normally. She gets an imbalance or dehydrates and she's a mess.
Posted by: Cannibal Bob at October 29, 2017 06:48 PM (VezBU)
----------
Very sorry to hear your news last night.
Posted by: Weasel at October 29, 2017 06:49 PM (Sfs6o)
This time of year is great for pies. I do the pumpkin pie for Thanksgiving and scatter some fruit pies in and around.
Ma taught me how to bake pie and I have bunch of her cookie recipes but haven't been able to duplicate her baked goods. She was an intuitive baker, a pinch of this and a dab of that type. But dear Lord did she make it work. Only time she really followed a recipe was making candy.
Posted by: irongrampa at October 29, 2017 06:49 PM (S/hVx)
Posted by: Insomniac - Just a Poor Boy, Nobody Loves Me at October 29, 2017 06:44 PM (NWiLs)
We've decided to go next year with her IV already started.
Posted by: Cannibal Bob at October 29, 2017 06:49 PM (VezBU)
Posted by: lin-duh falling at October 29, 2017 06:50 PM (kufk0)
Posted by: Cannibal Bob at October 29, 2017 06:50 PM (VezBU)
Posted by: Skip at October 29, 2017 06:51 PM (aC6Sd)
Posted by: lin-duh falling at October 29, 2017 06:48 PM (kufk0)
Homemade vanilla ice cream with thousands of actual tiny little vanilla beans in it?
To die for.
I don't care if it costs more or less. Some things in life are worth the tiny little trouble to do it yourself.
Posted by: Ace Tractor Seat Supply at October 29, 2017 06:52 PM (ajiE5)
Posted by: bluebell at October 29, 2017 06:45 PM (UoSKV)
I'm feeling fine right now. Much better than I did when I went into the hospital. I missed a whole week of work and I'm planning on going back tomorrow. My boss called me every day to get me to talk him through things that only I knew how to do.
A visiting nurse is coming out early tomorrow to drain the PleurX catheter I had installed in my chest. Hopefully she can eventually teach me how to do it by myself.
Posted by: rickl at October 29, 2017 06:53 PM (sdi6R)
Posted by: lin-duh falling at October 29, 2017 06:43 PM (kufk0)
I did not know you could do this. Then again, I'm not very curious about cooking & baking except for the eating part. Still, I find this interesting. I just buy the Bourbon Vanilla Extract...on the rare occassions it is needed.
Posted by: Bill Clinton at October 29, 2017 06:53 PM (RSQta)
Posted by: Prof Chaos aka gumdrop gorilla at October 29, 2017 06:53 PM (RSQta)
To die for.
I don't care if it costs more or less. Some things in life are worth the tiny little trouble to do it yourself.
Posted by: Ace Tractor Seat Supply at October 29, 2017 06:52 PM (ajiE5)
---------
I agree. Once in a while I make homemade vanilla ice cream with the vanilla beans, heavy cream, etc. I priced it all out much and it costs a fortune. But, way better, and you only need a little to feel full.
Posted by: bluebell at October 29, 2017 06:54 PM (UoSKV)
Posted by: Uncle Harvey at October 29, 2017 06:54 PM (8O3HH)
Please keep letting us know. And if there is anything we can do for you, please tell us. Lots of people want to help.
Posted by: bluebell at October 29, 2017 06:56 PM (UoSKV)
Its just beans split in whatever alcohol you want and a few months time.
Posted by: Skip at October 29, 2017 06:57 PM (aC6Sd)
Posted by: bluebell at October 29, 2017 06:54 PM (UoSKV)
The reason you feel full after just a little is because they whip the ever living hell out of commercial ice cream to cut costs. So you're paying for a lot of air. They call it the 'overrun' if I recall correctly.
They're now even making the ice cream cartons smaller. Redesigning the shelves in my supermarket so the customer doesn't catch on.
Posted by: Ace Tractor Seat Supply at October 29, 2017 06:57 PM (ajiE5)
you pick up and add a whole bunch of other stuff to because life is
short.<<<
My favorite hack, because I'm not a 1%er, is Campbell's Mushroom soup. The single greatest gravy hack on the market, and the variations are limited only by your imagination.
Posted by: Fritz at October 29, 2017 06:58 PM (Kwhm/)
Posted by: willow at October 29, 2017 06:59 PM (FKrah)
Posted by: willow at October 29, 2017 07:00 PM (FKrah)
--------
Yep. You can't beat the real thing.
Posted by: bluebell at October 29, 2017 07:00 PM (UoSKV)
Posted by: Skip at October 29, 2017 07:05 PM (aC6Sd)
Posted by: Skip at October 29, 2017 07:07 PM (aC6Sd)
Are you still here? How is your hubby doing?
Posted by: Prof Chaos aka gumdrop gorilla at October 29, 2017 07:08 PM (RSQta)
Posted by: bluebell at October 29, 2017 06:54 PM (UoSKV)
Something else... I have old-time recipe books for ice cream - from back when America was great and ice cream was great. I calculated the percentage of milk and heavy cream fat percentage in those recipes back to six significant digits. Because I'm a mathematical nut case.
I then calculated the fat percentage of 'half and half'... virtually the same.
'Half and half' is definitely the cheaper way to go. Maybe add a little more heavy cream. Or not. It's not a significant difference.
Posted by: Ace Tractor Seat Supply at October 29, 2017 07:08 PM (ajiE5)
Posted by: rickl at October 29, 2017 07:11 PM (sdi6R)
Posted by: Skip at October 29, 2017 07:12 PM (aC6Sd)
Posted by: Prof Chaos aka gumdrop gorilla at October 29, 2017 07:13 PM (RSQta)
Posted by: Skip at October 29, 2017 07:15 PM (aC6Sd)
Posted by: Richard at October 29, 2017 07:18 PM (Qkzna)
Posted by: lin-duh falling at October 29, 2017 06:11 PM (kufk0)
Add some whip cream and that is one tasty treat.
Posted by: flounder, rebel, vulgarian, deplorable, winner at October 29, 2017 07:47 PM (tbOMB)
Posted by: kjm at October 29, 2017 08:00 PM (fZntt)
Looks like it's been framed as some sort of Knick Knack.
This. My guess exactly. But I'm old and lived in a very rural area.
Posted by: ChupaMe at October 29, 2017 09:35 PM (irEaO)
Posted by: Cranford Pundit at October 30, 2017 01:00 AM (gYDn2)
Posted by: cfo mom at October 29, 2017 04:41 PM (RfzVr)
Here ya go. If I'm around next weekend, I'll repost. I would recommend the 2nd one, Krokowska. It seems very authentic but you need a smoker setup. Some of those items you can get off of Amazon. Read through it. You'll need extra space and equipment for the Krokowska version.
Fresh Kielbasa
Makes 10 LB / 4.54 KG
10 lb / 4.54 kg boneless pork butt, 70 / 30, cleaned, cut into 1-in /3-cm cubes
3 T kosher salt
2 T yellow mustard seeds, crushed
2 1/ 2 tsp ground black pepper
1 1/ 2 tsp ground allspice
1 tsp garlic powder
1 tsp marjoram
1/ 2 tsp celery salt
3 Cups ice-cold water
12 - 13 prepared beef round casings, or as needed
1. In a mixing bowl, combine the pork salt, mustard seeds, pepper, allspice, garlic powder, marjoram, and celery salt. Place in resealable plastic bags, press out all the air, and partially freeze.
2. Grind pork through the medium plate ( 1/ 4 in/ 6 mm ) into a mixing bowl over an ice bath.
3. Transfer the mixture to a mixer with a paddle attachment and add the water. Mix on speed number 1 for 1 minute, then mix on speed number 2 until the meat is sticky, 15 to 30 seconds.
4. Cut the beef round casings into 18 to 20 inch lengths. Tie a bubble knot at one end of each casing, making sure you have extra string left to tie the ends together when stuffed.
5. Place the mixture into a sausage stuffer, making sure there are no air pockets. Stuff into the prepared casings and prick all air bubbles before tying a bubble knot in the open end to seal the sausage. Tie the two ends together to form a circle.
6. The sausage may be poached, grilled, or sauteed to an internal temperature of 150 F / 66 C. Store under refrigeration.
next recipe
Kielbasa Krokowska
Krakowska is made from fresh ham. Hams are boned and the lean meat is kept separate.
Makes 15 lbs / 6.80 kg
10 lb boneless fresh ham, cleaned
3 lb pork butt, cleaned, cut into 1 inch cubes
2 lb pork jowl fat, cleaned
7 T kosher salt
2 tsp Insta Cure No. 1
2 T dextrose
2 oz garlic powder
1 1/ 2 tsp ground white pepper
1 tsp ground coriander
2 T dry mustard
1/ 2 tsp dried marjoram
1 quart ice-cold water
8 - 10 ft prepared beef middle casings, or as needed
1. Cut 5 lb of the ham into 1 inch cubes. Reserve under refrigeration.
2. Cut the remaining 5 lb ham into 1/ 2 to 3/ 4 inch cubes. Refrigerate.
3. Combine the pork butt, larger ham pieces, and jowl fat. Mix well.
4. Add the salt, Insta Cure, dextrose, garlic powder, pepper, coriander, mustard and marjoram. Place the meat in a freezer until semifrozen.
5. Progressively grind the meat mixture from the coarse plate 3/ 8 inch / 9 mm through the fine plate 1/ 8 inch / 3 mm into a mixing bowl over an ice bath.
6. Transfer the ground meat to a mixer with a paddle attachment. Add the water and remaining cubed ham, and mix on number 1 for 1 minute, then mix on speed number 2 until the meat is sticky, 15 to 30 seconds.
7. Make a taste tester and adjust the seasoning if necessary.
8. Cut beef middle casings into 24 inch lengths and tie a bubble knot at the end of each one.
9. Place the mixture into a sausage stuffer, making sure there are no air pockets. Stuff into the prepared casings (should be stuffed until it is fairly firm) and prick all the air bubbles before tying a bubble knot to seal, leaving enough string to make a loop at each end so that the sausages can be hung from the hanging sticks.
10. Hang in a cooler overnight to air dry and form a pellicle.
11. Hot-smoke at 120 F / 49 C for about 1 hour. Use medium smoke and your choice of wood.
12. Apply a medium smoke and increase the smoke temperature to 130 F / 54 C for about 1 hour.
13. Increase the smokehouse temperature to 160 F / 71 C and maintain a medium smoke. Keep the sausages in the smokehouse until they reach an internal temperature of 152 F / 67 C.
Posted by: artisanal 'ette at October 30, 2017 08:45 AM (fceHP)
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