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Food Thread: Is There Such A Thing As Too Much Meat In A Dish?

roast beef hash.jpg

I had some leftover tenderloin from the Seder, and decided to make a sort of hash out of it. Nothing fancy, just diced potatoes, onions, a bit of carrot and celery, and some fresh thyme to add something different.

it was great! So, as usual, I made it again, and screwed it up. I figured that if a little beef was good, then a lot was better! I found some prime shell steak that had been marked down for some odd reason. It looked great, so I guess the "sell by" date had been reached and some wonk slapped a discount tag on it.

Instead of using the beef as a counterpoint to the potatoes and other stuff, I used so much of it that I overwhelmed the other ingredients. Now, cubed shell steak sauteed in butter is not a bad thing, but it wasn't quite what I wanted, and it reminded me yet again that much of cooking is simply a sense of balance and proportion between ingredients.

Yeah....I'm slow.

******

shoulder bacon 1.jpg

Lurker "Josh" has graciously shared his technique for making bacon from the fat cap of the pork shoulder. What a great idea! That part of the pig is fantastic, and I even prefer rib chops from high up near the shoulder...the ones that include some of the different muscles and tons of fat that make the shoulder so damned good.
I would like to share my technique for making homemade bacon. I make it out of the top fat slab from a picnic should, the square cut that contains the scapula bone. I make it out of that because the cost of the shoulder is a fraction of the cost of pork belly, saving more money for Val-U-Rite!

I remove the top fat, with all of the meat slivers still contained, rub it with Kosher salt on both sides and allow it to sit uncovered in the fridge overnight. The flat slab thickness varies but is generally between 1/2 to 1 1/4 inches thick. Next day, I set up my smoker to smoke at around 180 degrees, and rinse all the salt off the fat/meat then pat dry with paper towels. I place the fat slab into the smoker and smoke for around 3-4 hours. I place it directly on a rack to allow smoke to reach the entire piece easier, and I flip once or twice to keep the amount of smoke even (as shown by coloration). I prefer using more mellow woods such as cherry or apple, I do NOT recommend mesquite as it is very strong for this application.

When the 'bacon' reaches the appropriate color I remove and cool before slicing. It keeps a good long time in the fridge but I have yet to have any in the fridge longer than 3 weeks as my wife and kids eat it up fast. It can of course be frozen for later consumption.

I know it is not 'Bacon' since that is belly fat/meat. But- it cooks the same, smells the same, tastes the same, and has beautiful fat left in the pan for other uses. Best part is that I buy the full shoulders for $1.35lb, and the defatted portion roasts nicely for main meals while giving me bacon for1/3 the cost of buying it pre-made, and the homemade freshness cannot be eat.


shoulder bacon 2.jpg

******

yeast biscuits.jpg

Remember those yeast biscuits from a few weeks ago? I made them, and while it was not worth the wait for the overnight rise, they were quite good. Tender and flaky and just a bit yeasty. But biscuits seem to be a quick, last-minute food. I am not sure that having to plan 12 hours in advance is in the spirit of biscuit making.

******

SPS sausage.jpg

That is a pan-seared bratwurst from my favorite deli, and 1/4 of dinner that night. I was alone, with just baseball and lots of food. Unfortunately that mustard was crappy. It is a German brand called "Löwensenf," and it was bitter and bland without a hint of that great mustard punch that is required with a good sausage. Luckily I had other mustards, otherwise my night, and possibly my week would have been ruined.

And speaking of sausages...it is damned difficult to find good rolls for any shape and size other than the classic American hot dog. Which I absolutely love, but those rolls are just silly with a big thick bratwurst.

******

stuffed chicken gorgonzola.jpg

I love stuffed chicken dishes, but usually they specify the breast, which while it is easy to stuff, doesn't stand up to interesting stuffing ingredients. So when i find a recipe that uses thighs, I am happy!

Roast chicken thighs stuffed with gorgonzola piccante, chilli and herbs

I haven't made this dish yet, but come on...it has a great shot at being good. I would cheerfully swap out the broccoli for potatoes or simply leave them out and serve the dish with a green salad.

******

Food and cooking tips, good mustard, Oakland style BBQ sauce, gefilte fish replacements, thick and fluffy pita and other goodies with impressive girth: cbd dot aoshq at gmail dot com. Recipes for low-carb Pop-Tarts will be deleted with extreme prejudice.

Posted by: CBD at 04:00 PM




Comments

(Jump to bottom of comments)

1 You mean like bacon-encrusted turducken?

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 22, 2018 03:54 PM (qJtVm)

2 Bacon-encrusted Beaver? There's a dish I could get behind, and under.

Posted by: Cicero (@cicero) at April 22, 2018 03:56 PM (1BDgs)

3 I'm roasting a chicken with Moroccan spices. The kitchen smells heavenly.

Will also make a kale/strawberry/bacon salad.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 22, 2018 03:57 PM (qJtVm)

4 Nice food thread. Say goodby to my IF.

Posted by: NaCly Dog at April 22, 2018 03:58 PM (hyuyC)

5 Wooohoooo hooooo, top 10.

Posted by: Bonecrusher at April 22, 2018 03:58 PM (r+mGZ)

6 3 I'm roasting a chicken with Moroccan spices. The kitchen smells heavenly.

Will also make a kale/strawberry/bacon salad.

--------

Tajine?

Posted by: Cicero (@cicero) at April 22, 2018 03:58 PM (1BDgs)

7 Top pic looks yummy

Posted by: Bertram Cabot, Jr. at April 22, 2018 03:59 PM (IqV8l)

8 In Charlotte Airport having free mushroom soup.

Posted by: Nevergiveup at April 22, 2018 04:00 PM (gtBZ4)

9 For breakfast we had Carne guisada, refried beans and scrambled eggs with lots of cheese. Tortillas were also served. It was very good and I did the meat and eggs myself, Mrs. Bonecrusher did the refries. I'm still full.

Posted by: Bonecrusher at April 22, 2018 04:01 PM (r+mGZ)

10 Is There Such A Thing As Too Much Meat In A Dish
Picking up a kielbasa with two croutons. But only if your trying to hold sauerkraut too.

Posted by: DaveA at April 22, 2018 04:01 PM (FhXTo)

11 Is "shell steak" a regional thing? I've never heard of that. It sounds like a euphemism for pressed surimi with a fake bone in it or something, maybe some red coloring so it looks like steak.

Posted by: hogmartin at April 22, 2018 04:01 PM (y87Qq)

12 Bratwurst.....yummy!

I use just a slice of plain old white bread with the brat.

Wonder bread works and it kinda glops around the brat like a blanket.

Posted by: Hairyback Guy at April 22, 2018 04:02 PM (EoRCO)

13 I have made a bacon from the shoulder. Two three day cure depending on thickness and i use some bayleaf and rosemary with salt and fresh grnd pepper. I like smoke but w/o smoke u got pancetta.

No cure salt if u use it in a week.
And it is very inexspensive.

Posted by: Lone ranger at April 22, 2018 04:02 PM (4voYv)

14 11 Is "shell steak" a regional thing? I've never heard of that. It sounds like a euphemism for pressed surimi with a fake bone in it or something, maybe some red coloring so it looks like steak.
Posted by: hogmartin at April 22, 2018 04:01 PM (y87Qq)


---------

If you run across Long Pig, keep walking.

Posted by: Cicero (@cicero) at April 22, 2018 04:03 PM (1BDgs)

15 Why do they call them Chicken breasts ??

Posted by: REDACTED at April 22, 2018 04:03 PM (Ymy4N)

16 Is "shell steak" a regional thing?

Posted by: hogmartin at April 22, 2018 04:01 PM (y87Qq)

NY Strip?

Does that sound better?

Here it is pretty much the same thing.

Posted by: CharlieBrown'sDildo at April 22, 2018 04:03 PM (wYseH)

17 In Charlotte Airport having free mushroom soup.
Posted by: Nevergiveup
----------

Just watch your back in the restroom. It ain't called 'The Queen City' for no reason.

Posted by: Mike Hammer, etc., etc. at April 22, 2018 04:04 PM (FJXGr)

18 I'm not a very good cook. Thank goodness there's a plethora of fast food joints up the hill.

Posted by: ALH at April 22, 2018 04:04 PM (YYn2L)

19 Pan fried bratwurst? You are the wurst kind of heathen!

Posted by: Misanthropic Humanitarian at April 22, 2018 04:04 PM (3Pma+)

20 There is something to a good hash that is hard to do- for me at least. Getting the right potato, meat, grease ratio is key. Also, there is something indefinable about getting those potatoes nice and crispy that takes the hash to the next level.

Posted by: Aetius451AD at April 22, 2018 04:05 PM (ycWCI)

21 NY Strip?

Does that sound better?

Here it is pretty much the same thing.
Posted by: CharlieBrown'sDildo at April 22, 2018 04:03 PM (wYseH)


Yeah, I'm seeing variations on strip steak. Huh. Here I thought cows had gone and invented a new muscle or something.

Posted by: hogmartin at April 22, 2018 04:06 PM (y87Qq)

22 19 Pan fried bratwurst? You are the wurst kind of heathen!

ISWYDT

Posted by: ALH at April 22, 2018 04:07 PM (YYn2L)

23 Posted by: hogmartin at April 22, 2018 04:06 PM (y87Qq)

http://bovine.unl.edu/

Posted by: CharlieBrown'sDildo at April 22, 2018 04:07 PM (wYseH)

24 8 In Charlotte Airport having free mushroom soup.
Posted by: Nevergiveup at April 22, 2018 04:00 PM (gtBZ4)

Sure it's mushroom, just keep telling yourself that.

Posted by: Misanthropic Humanitarian at April 22, 2018 04:07 PM (3Pma+)

25 http://bovine.unl.edu/
Posted by: CharlieBrown'sDildo at April 22, 2018 04:07 PM (wYseH)


And now they send them to SCHOOL?!

Posted by: hogmartin at April 22, 2018 04:08 PM (y87Qq)

26 Does chicken salad go with white wine?

Posted by: ALH at April 22, 2018 04:08 PM (YYn2L)

27 "too much meat"...

turn in your man card and hush yo' mouth

Posted by: redc1c4 at April 22, 2018 04:08 PM (kCsT4)

28 I'm making chili tonight, the leftovers will be used for tacos later in the week & what's left over from that will be used for chili dogs.

Posted by: josephistan at April 22, 2018 04:09 PM (ANIFC)

29 I made stuffed chicken breasts for dinner tonight. Have never tried the recipe. 3 chick breasts, fileted and pounded. Wrap ham and swiss cheese in them and secure with toothpicks. Coat in flour/parm mixture and brown in skillet. Move to crock pot and cover with can of creme of chicken soup and chicken stock. I added a little wine and garlic. Hope it's edible.

Posted by: Infidel at April 22, 2018 04:09 PM (a3OL0)

30 They have a chicken chili out also. Might try that

Posted by: Nevergiveup at April 22, 2018 04:09 PM (gtBZ4)

31 28 I'm making chili tonight, the leftovers will be used for tacos later in the week & what's left over from that will be used for chili dogs.
Posted by: josephistan at April 22, 2018 04:09 PM (ANIFC)

The cold dogs will appreciate it.

Posted by: Aetius451AD at April 22, 2018 04:10 PM (ycWCI)

32 Why do they call them Chicken breasts ??

Posted by: REDACTED at April 22, 2018 04:03 PM (Ymy4N)
---
no idea: at our house they are known as chicken tits.

Posted by: redc1c4 at April 22, 2018 04:10 PM (kCsT4)

33 30 They have a chicken chili out also. Might try that
Posted by: Nevergiveup at April 22, 2018 04:09 PM (gtBZ4)

I need a ruling from the horde: Chicken Chili?

Posted by: Aetius451AD at April 22, 2018 04:10 PM (ycWCI)

34 27 "too much meat"...

turn in your man card and hush yo' mouth
Posted by: redc1c4 at April 22, 2018 04:08 PM (kCsT4)

Ha ha

Posted by: Misanthropic Humanitarian at April 22, 2018 04:10 PM (3Pma+)

35 33 30 They have a chicken chili out also. Might try that
Posted by: Nevergiveup at April 22, 2018 04:09 PM (gtBZ4)

I need a ruling from the horde: Chicken Chili?
Posted by: Aetius451AD at April 22, 2018 04:10 PM (ycWCI)

With or without carrots?

Posted by: Misanthropic Humanitarian at April 22, 2018 04:11 PM (3Pma+)

36 to a good hash that is hard to do- for me at least

I don't even try anymore. Hash brown patties from the freezer into the blower oven @400 FTW.

Posted by: DaveA at April 22, 2018 04:12 PM (FhXTo)

37 Gather 'round readers
for I have a tale to tell.
'Bout a moron recipe
tor cookies from hell.

See, i started whippin' up a batch of cookie base
and then I remembered I had no eggs.
So I went to the 'net for a substitute, and it seems
there are plenty of ways to fake an egg.

Yogurt was one suggestion, in a long list.
Oil and water, in another place
And in my 'fridge I found, Ranch Dressing, Buttermilk style

So I looked at the label, to see what was inside, oil, and egg, and vinegar, it said. So what can go wrong when you substitute for egg

One quarter cup was the recommended dose, so that is what I did.

The cookies came out great, fluffy and like cake. My peanut butter cookies which taste like salad dressing.


Posted by: Skandia Recluse - at April 22, 2018 04:12 PM (roQNm)

38 I need a ruling from the horde: Chicken Chili?
Posted by: Aetius451AD at April 22, 2018 04:10 PM (ycWCI)


Chicken or pork is perfectly acceptable in a tomatillo chili verde with white beans. I'm sure someone will say that's not real chili or whatever.

Posted by: hogmartin at April 22, 2018 04:13 PM (y87Qq)

39 Came across ten lb of live crawfish yesterday. Fiesty critters.

In two or three hours we shall be having a gloriuos bisque.

Lots of fat and a tasty stock for the base.

Posted by: LoneRanger at April 22, 2018 04:14 PM (4voYv)

40
Tajine?
---

Nothing that complicated, just mixed olive and sesame oil with garlic and spices and rubbed it on the bird.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 22, 2018 04:15 PM (qJtVm)

41 I made stuffed chicken breasts for dinner tonight. Have never tried the recipe. 3 chick breasts, fileted and pounded. Wrap ham and swiss cheese in them and secure with toothpicks. Coat in flour/parm mixture and brown in skillet. Move to crock pot and cover with can of creme of chicken soup and chicken stock. I added a little wine and garlic. Hope it's edible.
Posted by: Infidel at April 22, 2018 04:09 PM (a3OL0)
-------

Infidel, I bet it will be great. I do something similar, except coated in a bread crumbs/parm mixture (but rolling the chicken bundles in melted butter first, then the crumbs). Then set it on a baking sheet and bake in the oven. My kids called it "toothpick chicken" when they were little.

Posted by: bluebell at April 22, 2018 04:15 PM (oMtOd)

42 Anybody else use burritos instead of hot dog buns or brat buns? I can get burritos in multiple sizes cheaply, so that is what I use.

Brats need a good Italian Chicago bread. Big enough for extras and sturdy enough to hold them -- like Italian/French beef au jus. Gonnella used to be the best, but I think they are morto.

Posted by: mustbequantum at April 22, 2018 04:15 PM (MIKMs)

43 Chicken chili with green sauce and white beans is actually my favorite kind.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 22, 2018 04:16 PM (qJtVm)

44 Chicken chili is like a vodka martini. It ain't.

Posted by: Bear with Assymetrical Balls at April 22, 2018 04:17 PM (H5knJ)

45 Beaver shoulder doesn't have much meat on it.

Posted by: Insomniac at April 22, 2018 04:17 PM (NWiLs)

46 MIL sent us home with a package of salt pork yesterday.

I'm not a Southern cook, so no ideer waht to do with it.

Green beans, maybe?

Posted by: ALH at April 22, 2018 04:17 PM (YYn2L)

47 Made a big pastrami in the smoker yesterday. Used my home version of a deli slicer to slice it nice and thin. Damn, it makes a tasty sammich!

Posted by: Duke Lowell at April 22, 2018 04:17 PM (gC2IV)

48 32 Why do they call them Chicken breasts ??

Posted by: REDACTED at April 22, 2018 04:03 PM (Ymy4N)
---
no idea: at our house they are known as chicken tits.
Posted by: redc1c4 at April 22, 2018 04:10 PM (kCsT4)

-----------


Only the swells call them chicken "breasts"

Posted by: Cicero (@cicero) at April 22, 2018 04:17 PM (1BDgs)

49 a sense of balance and proportion between ingredients

True in cooking, and in attraction.

Posted by: Duncanthrax at April 22, 2018 04:17 PM (DMUuz)

50 "Couturier"?

PGH is really losing against a ... mincing fashion designer?

Posted by: Broad Street Schwullies at April 22, 2018 04:17 PM (o7WEY)

51 45 Beaver shoulder doesn't have much meat on it.
Posted by: Insomniac at April 22, 2018 04:17 PM (NWiLs)

Depends on the size of the Beaver, wouldn't it?

Posted by: ALH at April 22, 2018 04:18 PM (YYn2L)

52 Out of chili went with some cheese and a brownie

Posted by: Nevergiveup at April 22, 2018 04:18 PM (gtBZ4)

53 MIL sent us home with a package of salt pork yesterday.

I'm not a Southern cook, so no ideer waht to do with it.

Green beans, maybe?
Posted by: ALH at April 22, 2018 04:17 PM (YYn2L)

Speckled butter beans. Trust me on this. A born and bred Ga. boy.

Posted by: weirdflunky at April 22, 2018 04:18 PM (KZj/a)

54 Anybody else use burritos instead of hot dog buns

--

yes! Empathically yes!!

I hate commercial hot dog buns. They taste like sawdust.

I wrap all my hot dogs, brats, and sausage in tortillas.

And I put salad dressing on everything.

Posted by: Skandia Recluse - at April 22, 2018 04:19 PM (roQNm)

55 I call chicken chili "White Chili".

Posted by: Hairyback Guy at April 22, 2018 04:19 PM (EoRCO)

56 Chicken chili--yes!

But not with chicken as a substitute for beef in a red chili recipe. It's usually called white chili or chili blanco. Includes white beans, green chilis--I use poblanos--garlic, onion, oregano. Topped with your choice of sour cream, cheese, and cilantro.

Google Neiman Marcus White Chili recipes for a starting place.

Posted by: Art Rondolet of Malmsey at April 22, 2018 04:19 PM (S+f+m)

57 Came across ten lb of live crawfish fishbait yesterday.

Well, I either fixed that or I'm headed for the barrel.

Posted by: teej at April 22, 2018 04:20 PM (ZCD4H)

58 Speckled butter beans. Trust me on this. A born and bred Ga. boy.
Posted by: weirdflunky at April 22, 2018 04:18 PM (KZj/a)

How do you fix them? I'm not a big fan of butter beans. They are like little hand grenades in your intestines.

Posted by: ALH at April 22, 2018 04:20 PM (YYn2L)

59 Kielbasa in a skillet, add chopped onions, cabbage, tomatos, green peppers and potato's. Cook thoroughly.

Thats a nice quick tasty meal similar to your tenderloin meal.

Posted by: Puddleglum at April 22, 2018 04:20 PM (c72JV)

60 51 45 Beaver shoulder doesn't have much meat on it.
Posted by: Insomniac at April 22, 2018 04:17 PM (NWiLs)

Depends on the size of the Beaver, wouldn't it?
Posted by: ALH at April 22, 2018 04:18 PM (YYn2L)

The beav needs to work harder on arm day.

Posted by: Aetius451AD at April 22, 2018 04:20 PM (ycWCI)

61 Oh the brownies are good

Posted by: Nevergiveup at April 22, 2018 04:21 PM (gtBZ4)

62 Poor NGU, eating his way across the airports of America to give him the strength to face the vegan meals at home.

Posted by: bluebell at April 22, 2018 04:22 PM (oMtOd)

63 I tried to make brownies with little bits of kale in them as a prank for my office on 420 day. Alas, the brownies did not set, even with a half hour extra of baking.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 22, 2018 04:22 PM (qJtVm)

64 to be fair though, it might just be the East Coast in him...

i sent him a picture of a regular size steak the other weekend, and he thought it was a roast.

Posted by: redc1c4 at April 22, 2018 04:23 PM (kCsT4)

65 I use salt pork as the foundation for minestrone and also small, finely chopped bits as a secret ingredient in spaghetti sauce. Sounds awesome in any kind of beans.

Be careful about adding additional salt if you use salt pork. It's really salty.

Posted by: Art Rondolet of Malmsey at April 22, 2018 04:23 PM (S+f+m)

66
Onions? In hash?

*runs screaming from the room*

Posted by: Hadrian the Seventh at April 22, 2018 04:23 PM (hKLXG)

67 The beav needs to work harder on arm day.
=====

Badger don't care.

Posted by: mustbequantum at April 22, 2018 04:24 PM (MIKMs)

68 There is only one biscuit recipe that is worth making, and that's Cloud Biscuits. Every time I make them, Mr. L.S. proclaims they are the best he's ever eaten!

2 c flour
1 T sugar
4 t baking powder
1/2 t salt
1/2 c shortening
2/3 c milk (slightly more if dropping the dough)
1 egg

Sift dry ingredients together in mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Add milk and egg to flour mixture all at once. Stir dough with a fork until it pulls into a ball. (Or until everything is well mixed, if you are dropping these and not rolling.) If rolling: turn dough onto floured surface, knead lightly, roll to 3/4 inch thickness and cut. Place dough on ungreased cookie sheet. If dropping: use medium or large scoop and place scoops of dough on cookie sheet lined with parchment paper. Bake 400 for 10-14 minutes or until browned.

It must be the egg, because these are the best and lightest biscuits you will ever have! And they can be whipped up fast!

Posted by: Legally Sufficient at April 22, 2018 04:24 PM (tWi1/)

69 Josh's bacon, with only a few modifications, sounds very much like smoked salo. Which is the superior pork product of the SMR.

Posted by: Your Decidedly Devious Uncle Palpatine at April 22, 2018 04:24 PM (fA1SL)

70 oh, I forgot about my white chicken chili recipe. It's yummy.

Posted by: Infidel at April 22, 2018 04:25 PM (a3OL0)

71 I tried to make brownies with little bits of kale in them as a prank for my office on 420 day. Alas, the brownies did not set, even with a half hour extra of baking.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 22, 2018 04:22 PM (qJtVm)
-------

That would have been a great joke, although a terrible misuse of good ingredients. I wonder what it was about the kale that wouldn't let the brownies set? You would think it would be fairly innocuous.

Posted by: bluebell at April 22, 2018 04:25 PM (oMtOd)

72 Posted by: ALH at April 22, 2018 04:20 PM (YYn2L)

ALH, in your frozen food section, you'll find them packaged in pounds up to five prolly five pounds. Get the smaller bag and you can cut the fat back in half and save the unused.

Boil the hell out of them with the fat back, It's gonna take longer than you think. AFter at least 30 minutes you can take one out and try it. They won't be done but you'll have a good starting point.

Once they are soft and don't "taste" green. They should be done. If they aren't soft. Cook them longer.

They are awesome. DO NOT try dried beans till you are a PROfessional.

Posted by: weirdflunky at April 22, 2018 04:26 PM (KZj/a)

73 It's time to work up an appetite doing outdoor chores.

If we has a smell attachment, pixy would be inundated on the food thread.

Posted by: NaCly Dog at April 22, 2018 04:26 PM (hyuyC)

74 57 teeg...

A barrel i think

Posted by: Lone Ranger at April 22, 2018 04:26 PM (4voYv)

75 easy to make at home mustard with gusto.

Guilden's Brown mustard and Atomic Horseradish.

3:1 mix is pretty awesome.

since i usually just eyeball it, sometimes it gets a tad strong.

Posted by: redc1c4 at April 22, 2018 04:26 PM (kCsT4)

76 J did a bone-in turkey breast this week. After 2 days of turkey she made turkey strada like my grandma did. It was to die for, esp the topping.

She crushed saltines and added salt, pepper, butter and garlic powder to them. It was awesome.

Posted by: Farmer at April 22, 2018 04:27 PM (lfXAE)

77 MIL sent us home with a package of salt pork yesterday.

I'm not a Southern cook, so no ideer waht to do with it.
Posted by: ALH at April 22, 2018 04:17 PM (YYn2L)


Oh, gosh, lots of things. Skillygalee, lobscouse, burgoo...

Posted by: hogmartin at April 22, 2018 04:29 PM (y87Qq)

78 Bacon-encrusted Beaver? There's a dish I could get behind, and under.
Posted by: Cicero (@cicero) at April 22, 2018 03:56 PM (1BDgs)



Bacon-encrusted beejers? You have to get in front for that, hon.

Posted by: Shep Smith at April 22, 2018 04:29 PM (/qEW2)

79 77. Authentic pioneer jibberish.

Posted by: Your Decidedly Devious Uncle Palpatine at April 22, 2018 04:30 PM (fA1SL)

80 ALH, if it's not to personal, what general area is MIL in. General area of the state I mean. I grew up in a little town about 50 miles east of Atl. Born about 40 miles NE of ATL so NE Ga. is my home area.

Posted by: weirdflunky at April 22, 2018 04:30 PM (KZj/a)

81 I'm having fun learning about which wines I enjoy, something new to me despite my years. Anyhow, I tried a Greek retsina wine from Kourtaki Wines. It was dry and citrusy. The taste of pine/resin was light and added another level of flavor without overwhelming anything else. I thought it might smell like turpentine but was wrong. It went great with the seafood, chicken and saffron rice of a paella. I liked it better quite chilled than at room temperature. This is a wine I could sip by itself on a hot day.

Posted by: JTB at April 22, 2018 04:30 PM (V+03K)

82 And I was joking about the crawdads.

Never had em but would probably try em.
Just don't put any grits, butter or lima beans, black eyed or purple whatever the hell peas or boiled peanuts on my plate.

Posted by: teej at April 22, 2018 04:32 PM (ZCD4H)

83 Is there such a thing as too much meat in a dish? CBD

No

Posted by: The Man from Athens at April 22, 2018 04:32 PM (QMwOT)

84 Nom nom nom . . . so glad you got over that meatless debacle from last week. I don't come here to slaver over vegetable matter. And the rolls look lovely but, yeah, 12 hours? Bless your heart, CBD.

Posted by: Peaches at April 22, 2018 04:32 PM (14URa)

85 80 ALH, if it's not to personal, what general area is MIL in. General area of the state I mean. I grew up in a little town about 50 miles east of Atl. Born about 40 miles NE of ATL so NE Ga. is my home area.
Posted by: weirdflunky at April 22, 2018 04:30 PM (KZj/a)

MIL is in Middle GA, above the gnat line in Upson County.

We're in Walton County.

Where are you from?

Posted by: ALH at April 22, 2018 04:32 PM (YYn2L)

86 There is something to a good hash that is hard to do- for me at least. Getting the right potato, meat, grease ratio is key.


The best hashes I've had have a certain tartness, I've experimented with vingegar. I refuse to look up recipes because that is cheating.

Posted by: Bandersnatch at April 22, 2018 04:32 PM (fuK7c)

87 I was mentioning the salt pork question to my husband and he reminded me that the best seafood chowder we'd ever had was on Campobello Island. We asked the waiter what the secret ingredient was and he said "salt pork." I later used a small amount in clam chowder and it is truly awesome.

Posted by: Art Rondolet of Malmsey at April 22, 2018 04:33 PM (S+f+m)

88 81 I'm having fun learning about which wines I enjoy, something new to me despite my years. Anyhow, I tried a Greek retsina wine from Kourtaki Wines. It was dry and citrusy. The taste of pine/resin was light and added another level of flavor without overwhelming anything else. I thought it might smell like turpentine but was wrong. It went great with the seafood, chicken and saffron rice of a paella. I liked it better quite chilled than at room temperature. This is a wine I could sip by itself on a hot day.
Posted by: JTB at April 22, 2018 04:30 PM (V+03K)

That's what it is meant for.

. . . *hic*

Posted by: The Man from Athens at April 22, 2018 04:34 PM (QMwOT)

89 CBD, you asked last week about biscotti, and mentioned that your recipe said it made about 5 dozen but you never got that many. My recipe is quite similar to yours, and says it makes 3 dozen. I come close to the 5 dozen mark by making 4 logs instead of 2. And of course, once made, the biscotti do not last very long. They are just too darn good with the morning coffee, and any other beverages all through the day! Or dry...

Posted by: Legally Sufficient at April 22, 2018 04:34 PM (tWi1/)

90
burgoo...

Posted by: hogmartin


Pig needs to be found dead on the road for burgoo.

Posted by: Hadrian the Seventh at April 22, 2018 04:35 PM (GoOva)

91 We're in Walton County.

Where are you from?
Posted by: ALH at April 22, 2018 04:32 PM (YYn2L)

Walton Co. wow. Monroe and Social Circle ftw.

Born in Winder and grew up in Madison so I had ya'll surrounded. Way down in SW ga now. I HATE HATE HATE these freaking gnats.

Posted by: weirdflunky at April 22, 2018 04:35 PM (KZj/a)

92 Nope. No barrel.
The strike through worked as intended.

Btw, the ex learned how to cook from her 1st MIL. Extreme sw Georgia.
The best fried chicken, pies and other such stuff on the planet.

Posted by: teej at April 22, 2018 04:37 PM (ZCD4H)

93 No way I am getting an upgrade in this last leg. I am # 9 on the list. Shit

Posted by: Nevergiveup at April 22, 2018 04:38 PM (gtBZ4)

94 Beaver shoulder doesn't have much meat on it.
Posted by: Insomniac at April 22, 2018 04:17 PM (NWiLs)

-----

Depends on the size of the Beaver, wouldn't it?

Posted by: ALH at April 22, 2018 04:18 PM (YYn2L)


The most succulent part of the beaver is the tail.

While some might think the ONT is the obvious place for any discussion of that, I say Nay! This is the Food Thread, and those who give a dam know this is the place. For those who don't, try this:


Fried Beaver Tail2 Beaver tails (fresh is preferable to frozen)

1/4 tsp Pepper

1/2 C Apple Cider Vinegar

1/4 C Butter

1 tbs Salt

1/4 C Sherry

2 tsp baking soda

1 tsp dry mustard
1 tbs Worchester sauce
1/2 tsp garlic powder


1/4 C Flour

1 tsp Sugar

1/2 ts Salt

1 tb Worcestershire sauce


Preparation:


Skin the beaver tails, clean thoroughly, and wash them well in a solution of salt
water. Soak them overnight in enough cold water to cover, adding 1/2 Cup vinegar and
1 tablespoon salt to the water to make a brine.


The next day, remove from the brine, wash them, and then cover with a solution of 2
teaspoons soda and 2 quarts water. Bring them to a boil, reduce heat, and simmer 10
minutes.

Drain the beaver tails. Dredge them in seasoned flour.


Melt the butter in heavy fry pan, and saute the tails at low heat until tender.


Mix the wine with the mustard, sugar, garlic powder and Worcestershire sauce. Add to pan with the beaver tails, and simmer gently for 10 minutes, basting frequently.

Posted by: Duncanthrax at April 22, 2018 04:38 PM (DMUuz)

95 MIL sent us home with a package of salt pork yesterday.

I'm not a Southern cook, so no ideer waht to do with it.



Oh, this is not at all Southern, it's New Hampshire. I looked for and actually found it in a notebook from 1993. Old family recipe.

Pigs in Blankets.

Fry thinly sliced salt pork (fatback) until crisp.

Make a batter of 2 eggs, scant 1/2 cup of milk, 3/4 cup flour sifted with 3/4 tsp baking powder and a little salt.

Fry the batter in the rended pork fat, drop the strips of fried pork into the batter, flip, finish, and serve with carrots and mashed potatoes.

Posted by: Bandersnatch at April 22, 2018 04:39 PM (fuK7c)

96 Nothing that complicated, just mixed olive and sesame oil with garlic and spices and rubbed it on the bird.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 22, 2018 04:15 PM (qJtVm)

--------

I took a trip to Morocco last year. The food there is really complex and unique with all the spices they use.

Posted by: Cicero (@cicero) at April 22, 2018 04:39 PM (1BDgs)

97 82 teeg...

Shrimp, lobster and crawdads and all the great bivales are bottom feeders.

I purge my bugs in cold water with a handful of cornmeal overnite.
Rinse well and strain stock well and you will be amazed at what u get.

Yes lots of work but well worth it.

Posted by: Lone Ranger at April 22, 2018 04:39 PM (4voYv)

98 Fried Beaver Tail2 Beaver tails (fresh is preferable to frozen)
Posted by: Duncanthrax at April 22, 2018 04:38 PM (DMUuz)


Suitable for Lent, of course, because they're fish.

Obviously.

Posted by: hogmartin at April 22, 2018 04:40 PM (y87Qq)

99 Does chicken salad go with white wine?





Posted by: ALH at April 22, 2018 04:08 PM (YYn2L)


Sure. Perhaps try to pair it with something oaky. You can find oaked Chardonnays all over the place, but there are other varietals that get barreled in oak.

Posted by: Vendette at April 22, 2018 04:41 PM (2GZA8)

100 Like Bacon, there can never be too much meat in a dish.

Posted by: Jukin the Deplorable and Profoundly Unserious at April 22, 2018 04:42 PM (pw+jk)

101 99. Jeez - listen to these 1% ers carrying on like Rockefeller.

Poultry or fish - Thunderbird.
Anything else - MD 2020.

Posted by: Your Decidedly Devious Uncle Palpatine at April 22, 2018 04:42 PM (fA1SL)

102 I really should learn to use salt pork. It sounds like a small amount adds a lot of flavor and texture. In slow cooked baked beans, chowders, etc., it could substitute for the bacon I normally use. Then crisp up bacon and crumble on top of the dish.

Posted by: JTB at April 22, 2018 04:43 PM (V+03K)

103 For the record, Smithfield is far and away the best store bacon you can buy. Try it if you haven't. You will not buy another brand. You have my personal money back guarantee.

Posted by: weirdflunky at April 22, 2018 04:44 PM (KZj/a)

104 99 Does chicken salad go with white wine?
Posted by: ALH at April 22, 2018 04:08 PM (YYn2L)

Sure. Perhaps try to pair it with something oaky. You can find oaked Chardonnays all over the place, but there are other varietals that get barreled in oak.
Posted by: Vendette at April 22, 2018 04:41 PM (2GZA

I was thinking Lays Potato chips.

Posted by: ALH at April 22, 2018 04:44 PM (YYn2L)

105
Suitable for Lent, of course, because they're fish.

Reading A Time-Travelers Guide to Medieval England, that's what they were considered. The amount of casuistry in the medieval world would put the Clintons to shame.

Posted by: Hadrian the Seventh at April 22, 2018 04:44 PM (GoOva)

106 You can also roast beaver tail 'caveman' style over open coals. Roast until the skin begins to crack. This was a delicacy among the mountain men, second only, perhaps, to boudin.

Posted by: Duncanthrax at April 22, 2018 04:44 PM (DMUuz)

107 >>>Posted by: Duncanthrax at April 22, 2018 04:38 PM (DMUuz)


Seriously? You've honestly eaten beaver and just happened to have that recipe on hand? Or did you just bing it a minute ago in an attempt to gross people out with the though of eating a 50 pound, waterlogged rodent.

Posted by: Steve and Cold Bear at April 22, 2018 04:45 PM (/qEW2)

108 I was thinking Lays Potato chips.

Posted by: ALH at April 22, 2018 04:44 PM (YYn2L)


Chips and dip!

Posted by: Vendette at April 22, 2018 04:45 PM (2GZA8)

109 So that asshole Paul is gonna knee cap PDT tomorrow? What an ass. He takes his principles and shove them

Posted by: Nevergiveup at April 22, 2018 04:45 PM (gtBZ4)

110 Born in Winder and grew up in Madison so I had ya'll surrounded. Way down in SW ga now. I HATE HATE HATE these freaking gnats.
Posted by: weirdflunky at April 22, 2018 04:35 PM (KZj/a)

I heard that cigarette smoke keeps them away.

Posted by: ALH at April 22, 2018 04:47 PM (YYn2L)

111 casuistry
Posted by: Hadrian the Seventh at April 22, 2018 04:44 PM (GoOva)


I had to look that up. tyvm, it's a good one.

Posted by: hogmartin at April 22, 2018 04:48 PM (y87Qq)

112
I heard that cigarette smoke keeps them away.
Posted by: ALH at April 22, 2018 04:47 PM (YYn2L)

-------

What about cigars?

Posted by: Bubba Clinton at April 22, 2018 04:49 PM (1BDgs)

113 Just have a chunk of good bread with that bratwurst. They do that in Switzerland.

Or some sauerkraut and potatoes. Then you can skip the bread.

Posted by: KTbarthedoor at April 22, 2018 04:50 PM (BVQ+1)

114 103; Nueskes is the best bacon, by far.

Posted by: chavez the hugo at April 22, 2018 04:50 PM (KP5rU)

115 112
I heard that cigarette smoke keeps them away.
Posted by: ALH at April 22, 2018 04:47 PM (YYn2L)

-------

What about cigars?
Posted by: Bubba Clinton at April 22, 2018 04:49 PM (1BDgs)

-----------

Cigars are for beavers

Posted by: Duke Lowell at April 22, 2018 04:50 PM (gC2IV)

116
What about cigars?
Posted by: Bubba Clinton at April 22, 2018 04:49 PM (1BDgs)

Those attract Beaver, I've heard.

Posted by: ALH at April 22, 2018 04:50 PM (YYn2L)

117 Lone Ranger, I've eithe seen, read or heard about the purging part.
After that I'd probably just boil em, pull the tails off, peel and eat.

On the other hand, they do make fine bait for all manner of tasty fishies.

Posted by: teej at April 22, 2018 04:51 PM (ZCD4H)

118 Teej...
Southern cooking is what we both love.

I suppose i have a cajun, coonass thing going on, is all.




Posted by: Lone ranger at April 22, 2018 04:51 PM (oiTjH)

119 Poultry or fish - Thunderbird.
Anything else - MD 2020.
Posted by: Your Decidedly Devious Uncle Palpatine at April 22, 2018 04:42 PM (fA1SL)
---------

Don't forget the Boone's Farm Strawberry Hill with the appetizers.

Posted by: bluebell at April 22, 2018 04:53 PM (oMtOd)

120 Some southern cooking sir. Some.

Posted by: teej at April 22, 2018 04:54 PM (ZCD4H)

121 Salt pork is an ingredient in seal flipper pie, along with screech.

https://liveruralnl.com/2011/07/03/
newfoundland-seal-flipper-pie-recipe/

Posted by: bluenose at April 22, 2018 04:54 PM (dZw75)

122 119 Poultry or fish - Thunderbird.
Anything else - MD 2020.
Posted by: Your Decidedly Devious Uncle Palpatine at April 22, 2018 04:42 PM (fA1SL)
---------

Don't forget the Boone's Farm Strawberry Hill with the appetizers.

Posted by: bluebell at April 22, 2018 04:53 PM (oMtOd)

That's the aperitif.

Posted by: Insomniac at April 22, 2018 04:55 PM (NWiLs)

123 Seriously? You've honestly eaten beaver and just
happened to have that recipe on hand? Or did you just bing it a minute
ago in an attempt to gross people out with the though of eating a 50
pound, waterlogged rodent.
Posted by: Steve and Cold Bear at April 22, 2018 04:45 PM


Yes, I've eaten beaver several times, mostly as part of buckskinner research or backcountry training, and once because I had to trap some, and hate to kill something I don't eat. I didn't have the recipe on-hand, but was able to dig it out in fairly short order.

Posted by: Duncanthrax at April 22, 2018 04:56 PM (DMUuz)

124 I took a trip to Morocco last year. The food there is really complex and unique with all the spices they use.
Posted by: Cicero (@cicero) at April 22, 2018 04:39 PM (1BDgs)
---
A Moroccan eatery in DC was the first time I experienced cinnamon in a savory dish, many moons ago.

There's a restaurant called Coco Sale that uses chocolate in every dish, and again it lends a roundness to the mix of flavors that is fabuloso.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 22, 2018 04:56 PM (qJtVm)

125 >>>Why do they call them Chicken breasts ?<<<

I once saw a man rubbing carrots on the nipples of the chicken breast.

I thought hell-fire and brimstone would rain down upon us like the end of days.

Posted by: Fritz at April 22, 2018 04:56 PM (J7XgW)

126 122. Yeah. If we're gonna go crazy with it, might as well break out the Vienna sausages and the potted meat. Like a goddamned wedding dinner.....

Posted by: Your Decidedly Devious Uncle Palpatine at April 22, 2018 04:56 PM (fA1SL)

127 So, apparently London also has a marathon. Looking at the top 10 winners: in men's, not a single English name. Women's: only the last 3. England's not very English anymore.

Posted by: Steve and Cold Bear at April 22, 2018 04:56 PM (/qEW2)

128 62 Poor NGU, eating his way across the airports of America to give him the strength to face the vegan meals at home.
Posted by: bluebell at April 22, 2018 04:22 PM (oMtOd)

Kosher vegan? Sounds horrid.

Posted by: Misanthropic Humanitarian at April 22, 2018 04:56 PM (3Pma+)

129 122 119 Poultry or fish - Thunderbird.
Anything else - MD 2020.
Posted by: Your Decidedly Devious Uncle Palpatine at April 22, 2018 04:42 PM (fA1SL)
---------

Don't forget the Boone's Farm Strawberry Hill with the appetizers.

Posted by: bluebell at April 22, 2018 04:53 PM (oMtOd)

That's the aperitif.
Posted by: Insomniac at April 22, 2018 04:55 PM (NWiLs)
--------
Annie Green Springs with the dessert course.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 22, 2018 04:56 PM (qJtVm)

130 Teej,
When you use the word bait in that context...i now understand.

But live bugs can be expensive for live bait...

I tend to use piggy perch or red wigglers if fishing

Posted by: Lone ranger at April 22, 2018 04:57 PM (oiTjH)

131
That's the aperitif.
Posted by: Insomniac at April 22, 2018 04:55 PM (NWiLs)

--------

Now you just need a good digestif. I suggest 10-High.

Posted by: Cicero (@cicero) at April 22, 2018 04:57 PM (1BDgs)

132 Moron-worthy discussion:

Screw-top or box for the most discerning oenophiles? (I'm coming down on box.)

Posted by: mustbequantum at April 22, 2018 04:57 PM (MIKMs)

133 Speaking of Cajun cooking.
Lady made me some red beans with rice and sausage once. Pretty decent.
Know what kind of sausage she might have used?

Posted by: teej at April 22, 2018 04:57 PM (ZCD4H)

134
8 In Charlotte Airport having free mushroom soup.
Posted by: Nevergiveup at April 22, 2018 04:00 PM (gtBZ4)

Trust me, you will pay. You will pay.

Posted by: TSA Shrooms Inspector at April 22, 2018 04:57 PM (e1mEI)

135 129 122 119 Poultry or fish - Thunderbird.
Anything else - MD 2020.
Posted by: Your Decidedly Devious Uncle Palpatine at April 22, 2018 04:42 PM (fA1SL)
---------

Don't forget the Boone's Farm Strawberry Hill with the appetizers.

Posted by: bluebell at April 22, 2018 04:53 PM (oMtOd)

That's the aperitif.
Posted by: Insomniac at April 22, 2018 04:55 PM (NWiLs)
--------
Annie Green Springs with the dessert course.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 22, 2018 04:56 PM (qJtVm)

Night Train for the digestif.

Posted by: Insomniac at April 22, 2018 04:57 PM (NWiLs)

136 132
Phrasing

Posted by: Your Decidedly Devious Uncle Palpatine at April 22, 2018 04:58 PM (fA1SL)

137 My high school's mascot was a beaver. The football team was the called the Battling Beavers. I was in the Battling Beaver band and took many bus trips with the marvelous drill team known as the Beaverettes. Don't f' with my f'n beavers or I'll f'n f' you up.

Posted by: f'd at April 22, 2018 04:58 PM (UdKB7)

138 133 Speaking of Cajun cooking.
Lady made me some red beans with rice and sausage once. Pretty decent.
Know what kind of sausage she might have used?
Posted by: teej at April 22, 2018 04:57 PM (ZCD4H)

Andouille probably.

Posted by: Insomniac at April 22, 2018 04:58 PM (NWiLs)

139 I didn't have the recipe on-hand, but was able to dig it out in fairly short order.
Posted by: Duncanthrax at April 22, 2018 04:56 PM (DMUuz)
--------

Thank you for not sending it in for the cookbook.

Posted by: bluebell at April 22, 2018 05:00 PM (oMtOd)

140 98 Fried Beaver Tail2 Beaver tails (fresh is preferable to frozen)
Posted by: Duncanthrax at April 22, 2018 04:38 PM (DMUuz)

Suitable for Lent, of course, because they're fish.

Obviously.
Posted by: hogmartin at April 22, 2018 04:40 PM (y87Qq)

Like muskrat. If you live downriver in SE Michigan there's a dispensation for the marshy critters.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 22, 2018 05:00 PM (qJtVm)

141 Like muskrat. If you live downriver in SE Michigan there's a dispensation for the marshy critters.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 22, 2018 05:00 PM (qJtVm)
---------

I believe it. Because that would obviously be penitential.

Posted by: bluebell at April 22, 2018 05:01 PM (oMtOd)

142 132 Moron-worthy discussion:

Screw-top or box for the most discerning oenophiles? (I'm coming down on box.)
Posted by: mustbequantum at April 22, 2018 04:57 PM (MIKMs)

Cardbordeaux FTW

Posted by: ALH at April 22, 2018 05:01 PM (YYn2L)

143 Red beans and rice--andouille is traditional but I've had best results with Italian sausage. And I actually saw it in a Cajun recipe once, so I'm not alone.

Posted by: Art Rondolet of Malmsey at April 22, 2018 05:02 PM (S+f+m)

144 I didn't have the recipe on-hand, but was able to dig it out in fairly short order.

Posted by: Duncanthrax at April 22, 2018 04:56 PM (DMUuz)
=====

Watching cooking with Pierre somebody, he always skinned tongue. My guess would be beaver tails would be similar.

Posted by: mustbequantum at April 22, 2018 05:02 PM (MIKMs)

145 Like I was sayin', beaver is the fruit of the dam. You can barbecue em, boil em, broil em, bake em, sautee em. Dey's uh, beaver-kabobs, beaver creole, beaver gumbo. Pan fried, deep fried, stir-fried. There's pineapple beaver, lemon beaver, coconut beaver, pepper beaver, beaver soup, beaver stew, beaver salad, beaver and potatoes, beaver burger, beaver sandwich. That - that's about it.

Posted by: Insomniac at April 22, 2018 05:03 PM (NWiLs)

146 Screw-top or box for the most discerning oenophiles? (I'm coming down on box.)
Posted by: mustbequantum at April 22, 2018 04:57 PM (MIKMs)

Cardbordeaux FTW
Posted by: ALH at April 22, 2018 05:01 PM (Y

-------

The best box wine comes from a region of Bell Gardens California known for its remediated soil and high levels of paper recycling.

Posted by: Cicero (@cicero) at April 22, 2018 05:03 PM (1BDgs)

147 145 Like I was sayin', beaver is the fruit of the dam. You can barbecue em, boil em, broil em, bake em, sautee em. Dey's uh, beaver-kabobs, beaver creole, beaver gumbo. Pan fried, deep fried, stir-fried. There's pineapple beaver, lemon beaver, coconut beaver, pepper beaver, beaver soup, beaver stew, beaver salad, beaver and potatoes, beaver burger, beaver sandwich. That - that's about it.
Posted by: Insomniac at April 22, 2018 05:03 PM (NWiLs)

The Bubba Gump Beaver-Porium

Posted by: ALH at April 22, 2018 05:04 PM (YYn2L)

148 Thank you for not sending it in for the cookbook.



Posted by: bluebell at April 22, 2018 05:00 PM


You're welcome, I guess.

OTOH, a submission for the upcoming Sloppy Seconds, Your Editorship?

Posted by: Duncanthrax at April 22, 2018 05:04 PM (DMUuz)

149 >>>Posted by: Duncanthrax at April 22, 2018 04:56 PM (DMUuz)

Sounds interesting. Sometimes I regret living in such a dull place like Long Island. I was just kidding anyway.

Posted by: Steve and Cold Bear at April 22, 2018 05:04 PM (/qEW2)

150 >>>Know what kind of sausage she might have used?<<<

Let's hope she wasn't mourning the death of her cheating ex-husband.

Posted by: Fritz at April 22, 2018 05:05 PM (J7XgW)

151 "That - that's about it."

What no beaver pie?

Posted by: f'd at April 22, 2018 05:05 PM (UdKB7)

152 They don't use crawdad traps to trap their own down there?
I'd ask about seining them but,,, moccasins, gators...

Kansas boy here LR so it's deer, bunnies, squirrel, quail, pheasant, geese, crappie, catfish, bluegill, walleye...

Posted by: teej at April 22, 2018 05:05 PM (ZCD4H)

153 Yes, we need Volume II of the Deplorable Gourmet.

I'll send in a recipe for Marshwiggle. You have to soak them for a couple days to get rid of the fishy muddy taste.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 22, 2018 05:05 PM (qJtVm)

154 I have a copy of White Trash Cooking in my library.

Maybe there's a recipe for Beaver in there.

Posted by: ALH at April 22, 2018 05:05 PM (YYn2L)

155 Salo - brute simple. Carve off the fat. Sprinkle with black pepper and coriander. Pack in salt for about a week. Remove from salt. Slice very thin - like veek veshtern bacon - and pack in brine made from vinegar and salt water. Done, blyat.

Posted by: Your Decidedly Devious Uncle Palpatine at April 22, 2018 05:06 PM (fA1SL)

156 What no beaver pie?
Posted by: f'd at April 22, 2018 05:05 PM (UdKB7)

---------

For the love of God, no more Beaver pie!

Posted by: Huma Abedin at April 22, 2018 05:06 PM (1BDgs)

157 Oooooh, oooooh, I know, Mr. D(ildo), I know --

For hash, make sure that all the meat, potatoes, onions, etc. are the same size. Potatoes first, then meat, then onions. The picture is roasted potatoes (although very pretty).

Posted by: mustbequantum at April 22, 2018 05:07 PM (MIKMs)

158 132 Moron-worthy discussion:



Screw-top or box for the most discerning oenophiles? (I'm coming down on box.)

Posted by: mustbequantum at April 22, 2018 04:57 PM (MIKMs)



Cardbordeaux FTW

Posted by: ALH at April 22, 2018 05:01 PM (YYn2L)


These days you can get pretty good boxed wines. A boxed wine can be up to 4 bottles' worth, but because of the packaging it will last for weeks without turning into vinegar. I remember having a boxed wine that wasn't anything special but a month later it tasted the same as on day 1.

Posted by: Vendette at April 22, 2018 05:07 PM (2GZA8)

159 Ask willow about hash.

Posted by: Insomniac at April 22, 2018 05:07 PM (NWiLs)

160
I'm tinting my front south-facing windows. They're coming out okay. The Sun, which I hate, pours into these windows and makes one side of the house too warm.

Applying tint film requires experience and dexterity, evidently.

Posted by: Soothsayer -- Fake Commenter at April 22, 2018 05:07 PM (ghd8B)

161 You know what's weird? Autocucumber capitalizes Beaver every freaking time.

Posted by: Cicero (@cicero) at April 22, 2018 05:08 PM (1BDgs)

162 These days you can get pretty good boxed wines. A boxed wine can be up to 4 bottles' worth, but because of the packaging it will last for weeks without turning into vinegar. I remember having a boxed wine that wasn't anything special but a month later it tasted the same as on day 1.
Posted by: Vendette at April 22, 2018 05:07 PM (2GZA

I buy the smaller size that only has 20 glasses and trust me, it doesn't take a whole month to finish.

Posted by: ALH at April 22, 2018 05:09 PM (YYn2L)

163 Thanks for the sausage answers.

Posted by: teej at April 22, 2018 05:09 PM (ZCD4H)

164 Applying tint film requires experience and dexterity, evidently.
Posted by: Soothsayer -- Fake Commenter at April 22, 2018 05:07 PM (ghd8B)

--------

Yo. This is not a job for amateurs.

Posted by: Cicero (@cicero) at April 22, 2018 05:09 PM (1BDgs)

165 Andouille is the sausage of cajjin cooking. No doubt.

I just purchased a hand grinder just to make some in the very near future. Finding the proper casings might be a chore.

Posted by: Lone ranger at April 22, 2018 05:10 PM (oiTjH)

166 Cook one pound bacon. Filter oil from drippings into mid level whiskey or bourbon. Seal bottle tight and place in freezer for a week. Remove bottle, strain whiskey or bourbon thru coffee filter. Bacon infused beverage served neat. Usually use Crown Royal.

Posted by: Quilter's Irish Death at April 22, 2018 05:10 PM (FqDda)

167 'I buy the smaller size that only has 20 glasses and trust me, it doesn't take a whole day to finish.'

Fixed it for me.

Posted by: The Hillster at April 22, 2018 05:11 PM (UdKB7)

168 Muskrat, Carp or for that matter Lobster (poor people/slave food back in history). What you enjoy eating comes down to what tastes the best and is easiest to grow or catch.

Posted by: X-ray at April 22, 2018 05:11 PM (Rrifi)

169 "In describing Muskrat preparation as fine art, the process of removing the rodent's musk sack so it doesn't ruin the whole meal is outlined. Bud Willis, who cooks his grandmother's recipe for churchgoers each Lent, said cooking them is a parboil process with spice and onions, and then the Muskrats are fried in butter and garlic."

I don't want to eat anything that requires the removal of musk sacs, venom sacs, or xenomorph acid bladders.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 22, 2018 05:11 PM (qJtVm)

170 Something tells me that if we did do a volume two of the cookbook featuring recipes for marsh critters and assorted other varmints, it wouldn't be a big seller.

I wouldn't even buy one.

Posted by: bluebell at April 22, 2018 05:12 PM (oMtOd)

171 I heard that cigarette smoke keeps them away.
Posted by: ALH at April 22, 2018 04:47 PM (YYn2L)

Nope. The only thing that really keeps these bastards away is wind. Wind up over 12-15 mph. Wind that we don't get unless there's a storm.

Posted by: weirdflunky at April 22, 2018 05:12 PM (KZj/a)

172 >>>For the love of God, no more Beaver pie!<<<

My recipe for Beaver Tail tartare is like a natural, 6- hour Viagra.

Posted by: Fritz at April 22, 2018 05:12 PM (J7XgW)

173 'Thanks for the sausage answers'

Try it in a beaver pie sometime. You'll be impressed.

Posted by: f'd at April 22, 2018 05:12 PM (UdKB7)

174
Nope. The only thing that really keeps these bastards away is wind. Wind up over 12-15 mph. Wind that we don't get unless there's a storm.
Posted by: weirdflunky at April 22, 2018 05:12 PM (KZj/a)

And you can't wear perfume or anything with a scent.

Posted by: ALH at April 22, 2018 05:13 PM (YYn2L)

175 Sheeeee's my beaver pie

Beeeaaver Piiiiieeee!

*hair toss, guitar riff*

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 22, 2018 05:13 PM (qJtVm)

176 Nope. The only thing that really keeps these bastards away is wind. Wind up over 12-15 mph. Wind that we don't get unless there's a storm.
Posted by: weirdflunky at April 22, 2018 05:12 PM (K

-------

The local Jooooz can arrange this. Just sayin'

Posted by: Trayvon White, Sooper Jeeenius at April 22, 2018 05:13 PM (1BDgs)

177 These days you can get pretty good boxed wines. Posted by: Vendette at April 22, 2018 05:07 PM (2GZA

If you can find it, Vina Borgia Garnacha is a delightful boxed wine. Nice Spanish red. My husband and I can easily plow through a couple of boxes a week.

Posted by: April at April 22, 2018 05:13 PM (e8PP1)

178 If you are dealing with "cubed" shell steak (can't tell whether it had been run through a tenderizer, or if you were cutting it into chunks) look up a recipe for a French dish called hachis parmentiere.

The chopped up (in fairly small pieces) goes under a layer of mashed potatoes which is then browned on top. Outstanding! Solves your ratio of meat to veggies question nicely.

Posted by: Comanche Voter at April 22, 2018 05:14 PM (Sda6L)

179 103 For the record, Smithfield is far and away the best store bacon you can buy. Try it if you haven't. You will not buy another brand. You have my personal money back guarantee.
Posted by: weirdflunky at April 22, 2018 04:44 PM (KZj/a)
---------
If you ever have the chance, visit Smithfield, Va. The whole town smells like bacon.

Posted by: Weasel at April 22, 2018 05:14 PM (MVjcR)

180 Hey, I have a bottle of Garnacha I need to pay attention to.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 22, 2018 05:14 PM (qJtVm)

181 Sounds interesting. Sometimes I regret living in such a dull place like Long Island. I was just kidding anyway.
Posted by: Steve and Cold Bear at April 22, 2018 05:04 PM


Nah, it was a fair question.

I have a love/hate relationship with the wild hogs here. Very tasty, and very destructive. So far, they're avoiding our area by and large; OTOH the last group that came through has only a little sausage left in the freezer to mark their passage. The areas around us are reporting them, however, so it's only a matter of time.

Posted by: Duncanthrax at April 22, 2018 05:15 PM (DMUuz)

182 @168-
Just don't eat beaver that were too easy to catch.

Posted by: teej at April 22, 2018 05:15 PM (ZCD4H)

183 Hey everybody.

Will probably get a steak sandwich at Steak Escape tonight for dinner, thanks to this thread...

Posted by: qdpsteve at April 22, 2018 05:15 PM (eMKNe)

184 If you can find it, Vina Borgia Garnacha is a
delightful boxed wine. Nice Spanish red. My husband and I can easily
plow through a couple of boxes a week.

Posted by: April at April 22, 2018 05:13 PM (e8PP1)


Garnacha/Grenache is a really lovely red wine varietal.

Posted by: Vendette at April 22, 2018 05:15 PM (2GZA8)

185
I wouldn't even buy one.
Posted by: bluebell at April 22, 2018 05:12 PM (oMtOd)

-------

Word to the wise: There's a growing segment of the book-buying public that has an interest in eating roadkill.

Posted by: Cicero (@cicero) at April 22, 2018 05:16 PM (1BDgs)

186 I don't want to eat anything that requires the removal of musk sacs, venom sacs, or xenomorph acid bladders.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 22, 2018 05:11 PM (qJtVm)
My general rule is I won't eat anything that hasn't been gutted. So no anchovies or bugs...

Posted by: X-ray at April 22, 2018 05:16 PM (Rrifi)

187 Also, I got a Wusthof steak knife at Amazon a few weeks ago. Nice and sharp.

Posted by: qdpsteve at April 22, 2018 05:17 PM (eMKNe)

188 And you can't wear perfume or anything with a scent.

Posted by: ALH at April 22, 2018 05:13 PM (YYn2L)

When they came up with the word "relentless" these bastards were over in the corner smoking cigs and main lining Raid.

Nothing and I'm not exaggerating even a little bit, can save you from these things.

The good old days? No ac and no screens? No freaking way.

Posted by: weirdflunky at April 22, 2018 05:17 PM (KZj/a)

189 " Hey, I have a bottle of Garnacha I need to pay attention to."

I don't know what that is but I discovered 2 bottles of Kalua and a bottle of Bailey's hidden in the pantry. There's some vodka around here too. What to do...

Posted by: f'd at April 22, 2018 05:17 PM (UdKB7)

190 Garnacha is my absolute favorite wine. Cannot get it in my small town. No one will order it for me, so I have to drive to the city to get it.

Who doesn't want to make money?? I don't understand these people.

Posted by: April at April 22, 2018 05:18 PM (e8PP1)

191 Sausages.....there's one I've come across - lap xuong, or lap cheong - that is so flavorful you almost have to treat it like an herb or spice when cooking with it. Now, there's a northern Chinese sausage - Harbin hongchang - that's pretty mild, and clearly meant to be used as a main entree, but everything else is simply overpowering.

Posted by: Your Decidedly Devious Uncle Palpatine at April 22, 2018 05:18 PM (fA1SL)

192 My husband and I can easily plow through a couple of boxes a week.


Posted by: April
----
April, phrasing please!

Posted by: Tonypete at April 22, 2018 05:18 PM (9rIkM)

193 Oh it's wine. Well it needs drinking then.

Posted by: f'd at April 22, 2018 05:19 PM (UdKB7)

194 Garnacha is my absolute favorite wine. Cannot get
it in my small town. No one will order it for me, so I have to drive to
the city to get it.



Who doesn't want to make money?? I don't understand these people.

Posted by: April at April 22, 2018 05:18 PM (e8PP1)


Order online?

Posted by: Vendette at April 22, 2018 05:19 PM (2GZA8)

195 weirdflunky, do you live in Albinny?

Posted by: ALH at April 22, 2018 05:19 PM (YYn2L)

196 When they came up with the word "relentless" these bastards were over in the corner smoking cigs and main lining Raid.

=====

Legend around my stretch of the woods is that they loooove O-type blood. Everyone sitting around having a nice time, and the poor sucker with O is going to be droned.

Posted by: mustbequantum at April 22, 2018 05:20 PM (MIKMs)

197 Hordlings, I give you pork "panko":

https://baconsheir.com/

Posted by: Jane D'oh at April 22, 2018 05:20 PM (ptqGC)

198
187 Also, I got a Wusthof steak knife at Amazon a few weeks ago. Nice and sharp.
Posted by: qdpsteve at April 22, 2018 05:17 PM (eMKNe)

-------

Fun Fact: Ernst Roehm got it in the lower bowel with a Wusthof butcher's knife.

Wusthof: The Longest Knife In The Night Of The Long Knives™

Posted by: Cicero (@cicero) at April 22, 2018 05:20 PM (1BDgs)

199 I don't want to eat anything that requires the removal of musk sacs, venom sacs, or xenomorph acid bladders.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 22, 2018 05:11 PM


I was a guest at a dinner in Cambodia a long time ago, that had seven courses, each of which had some cobra in it, if not the main ingredient.

Followed by a snifter of brandy, which had 2 of the venom sacs in it. The trick, we were told, was to swallow them whole. A tingling effect occurred 15 minutes or so afterwards. I think it was as much to observe how the round-eyes handled the whole affair as anything else.

Posted by: Duncanthrax at April 22, 2018 05:20 PM (DMUuz)

200 And you can't wear perfume or anything with a scent.

Posted by: ALH at April 22, 2018 05:13 PM (YYn2L)

10 minutes north. Leesburg. Same thing really but don't let the Lee Co. chamber hear that.

Posted by: weirdflunky at April 22, 2018 05:21 PM (KZj/a)

201
Something tells me that if we did do a volume two of the cookbook featuring recipes for marsh critters and assorted other varmints, it wouldn't be a big seller.

I wouldn't even buy one.
Posted by: bluebell


Beverly Hillbillies Cookbook

Posted by: Bertram Cabot, Jr. at April 22, 2018 05:21 PM (IqV8l)

202 Cicero, thanks for that info. I can now stab into my filet with extra pride!

Posted by: qdpsteve at April 22, 2018 05:21 PM (eMKNe)

203 And April, it may be a volume issue. You may need to order a certain amount to make it worthwhile for the local store to be the middleman.

Posted by: Vendette at April 22, 2018 05:22 PM (2GZA8)

204 Making tacos tonight. My son prefers the soft tacos. I prefer a hard shell (less work-just pop in oven) but they're getting soft tacos. Dd i mention that I really don't like to cook on a Sunday afternoon?. I've mentioned it numerous times, I think. Just call me whiny. ;^) Well, I did that, Cooking both meals. I told my husband if my birthday or our anniversary falls on a Sunday he is responsible for lunch.

Posted by: FenelonSpoke at April 22, 2018 05:22 PM (tpDAe)

205
Legend around my stretch of the woods is that they loooove O-type blood. Everyone sitting around having a nice time, and the poor sucker with O is going to be droned.

Posted by: mustbequantum at April 22, 2018 05:20 PM (MIKMs)

Evidently A pos is crack to them.

Posted by: weirdflunky at April 22, 2018 05:23 PM (KZj/a)

206 Last week someone mentioned how good Mark West pinot noir is. (Sorry, can't remember who said it.) They were right. It was smooth with lots of fruit flavor but not sweet and not very tannic if I have the right term. Compared to a lot of the prices I see for pinot noir, this stuff is a bargain.

I don't know if it is my imagination, but I swear sipping a glass of wine with a meal is enhancing the taste of the food and other flavors after eating. Even coffee and tea seem more vibrant. Maybe wine is clearing the taste buds?

No doubt this sounds elementary to many but it is new for me.

Posted by: JTB at April 22, 2018 05:23 PM (V+03K)

207 MIL sent us home with a package of salt pork yesterday.



I'm not a Southern cook, so no ideer waht to do with it.



Green beans, maybe?
Posted by: ALH at April 22, 2018 04:17 PM (YYn2L)



Kimchi Jjigae?


Posted by: Kindltot at April 22, 2018 05:23 PM (2K6fY)

208 Fenelon, I admit I cheat when it comes to taco tortillas. I brush 'em with margarine and toast them in the microwave for 3-4 minutes.

They actually come out pretty tasty, though not toasty.

Posted by: qdpsteve at April 22, 2018 05:24 PM (eMKNe)

209 One sure thing about a goodly percentage of the hoarde.
If the trio ever plays for ya, we won't have to bother with telling ya the more you drink, the better we sound.

You'll be waaay ahead of us.

Posted by: teej at April 22, 2018 05:24 PM (ZCD4H)

210 Salt pork? Red beans and rice, baby.

Posted by: qdpsteve at April 22, 2018 05:24 PM (eMKNe)

211 Vendette, we've offered to buy a case at a time. The local Kroger won't even return my calls about it. Heh. I stopped trying.

I go to Columbus every couple of weeks to see my mama, so it's ok.

Posted by: April at April 22, 2018 05:24 PM (e8PP1)

212 I prefer a hard shell (less work-just pop in oven) but they're getting soft tacos.
Posted by: FenelonSpoke at April 22, 2018 05:22 PM (tpDAe)


Do you not just wrap them in a damp paper towel and microwave them? I'd think that's less work than cleaning up after inevitable hard taco collapses.

Posted by: hogmartin at April 22, 2018 05:25 PM (y87Qq)

213 208 Fenelon, I admit I cheat when it comes to taco tortillas. I brush 'em with margarine and toast them in the microwave for 3-4 minutes.

They actually come out pretty tasty, though not toasty.
Posted by: qdpsteve at April 22, 2018 05:24 PM (eMKNe)

---------

*Drops serape in abject shame and embarrassment*

Posted by: Speedy Gonzalez at April 22, 2018 05:25 PM (1BDgs)

214 >>>Word to the wise: There's a growing segment of the book-buying public that has an interest in eating roadkill.<<<

One morning, while driving down a two lane highway in winter, I counted 14 whitetail carcasses along side the road in a ten mile stretch. You'd have to fight off the ravens and magpies to get your meat in daylight, but that's better than coyotes at night.

Posted by: Fritz at April 22, 2018 05:25 PM (J7XgW)

215 Meant to mention: I finally booked a table at Ruth's Chris for myself, on my birthday in August.

Looking forward to it.

Posted by: qdpsteve at April 22, 2018 05:25 PM (eMKNe)

216 Speedy, what's Spanish for "nyaah nyaah"? ;-)

Posted by: qdpsteve at April 22, 2018 05:27 PM (eMKNe)

217 Meant to mention: I finally booked a table at Ruth's Chris for myself, on my birthday in August.

Looking forward to it.
Posted by: qdpsteve at April 22, 2018 05:25 PM (eMKNe)

--------

I've eaten at a ton of high-end steakhouses and Ruth's Chris is the best.

Posted by: Cicero (@cicero) at April 22, 2018 05:28 PM (1BDgs)

218 Meant to mention: I finally booked a table at Ruth's Chris for myself, on my birthday in August.
Posted by: qdpsteve at April 22, 2018 05:25 PM


Twenty-seventh or Twenty-eighth?

Posted by: Duncanthrax at April 22, 2018 05:29 PM (DMUuz)

219 Duncanthrax, 8/8.
I jokingly call it "Nixon Day."

Posted by: qdpsteve at April 22, 2018 05:29 PM (eMKNe)

220 Made a new drizzle for pork medallions.

Agave nectar, Triple Sec. cinnamon and ginger, all to taste.

Poached apple slices in some of the drizzle with some water.

The sauce was great the next morning on pancakes with the leftover apples.

Posted by: Ben Had at April 22, 2018 05:30 PM (pjMUR)

221 Oh, you mean my *chronological* birthday.

I'm turning 26 for the 2nd time.

Posted by: qdpsteve at April 22, 2018 05:30 PM (eMKNe)

222 Fenelon, I admit I cheat when it comes to taco tortillas. I brush 'em with margarine and toast them in the microwave for 3-4 minutes.

Never tried cooking them in the microwave. Thanks QDPSteve and hogmartin. :^)

Posted by: FenelonSpoke at April 22, 2018 05:30 PM (tpDAe)

223 JTB, I think Mark West indeed is a solid everyday pinot for a reasonable price. I've had it many times.


Posted by: rhomboid at April 22, 2018 05:31 PM (QDnY+)

224 Fenelon, no prob.

Just note, they'll still come out pretty soft. You may have to double-up for them to have enough strength to hold all your taco fillings.

Posted by: qdpsteve at April 22, 2018 05:31 PM (eMKNe)

225 >>>Making tacos tonight. My son prefers the soft tacos. I prefer a hard
shell (less work-just pop in oven) but they're getting soft tacos.<<<

Just did a batch of beef enchiladas from leftovers, baked to perfection.

Posted by: Fritz at April 22, 2018 05:31 PM (J7XgW)

226 carrots and celery in hash? OKAAAAAY. I'll stick to my mom's way of just taters and onions and the cubed or shredded meat personally.

Posted by: PaleRider, simply irredeemable at April 22, 2018 05:33 PM (84F5k)

227 Just did a batch of beef enchiladas from leftovers, baked to perfection.
Posted by: Fritz at April 22, 2018 05:31 PM (J7XgW)

---------

Shouldn't you be making cabbage rolls, "Fritz"?

Cultural appropriation is a thing, you know.

Posted by: Cicero (@cicero) at April 22, 2018 05:33 PM (1BDgs)

228 I've been buying sirloin caps at Costco recently. Ask for the cyropak. Two or three at $6.79/lb. for prime. My last trip I learned they are sometimes, but not often, available in choice, as well.

I rub them with a 4:1 mix of Worcestershire sauce to bourbon, and then a rub. I put them on the pellet grill for 20-30 minutes of smoke, and then kick it up to 350dF, and pull at 130dF. Thin slices against the grain seem best, but it's tender enough not to require that.

Posted by: Duncanthrax at April 22, 2018 05:33 PM (DMUuz)

229 Duncanthrax, how can snorting the entire venom sac of a deadly cobra only give you the tingles? I mean, with fugu only a tinge of the poison is (hopefully) present in the sushi.

Oh and hey, the fugu is know as the "river piglet". Awwwwww!

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

And obligatory Simpsons:

https://www.youtube.com/watch?v=-_SU_Ikab5g

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 22, 2018 05:34 PM (qJtVm)

230 Cicero, thanks. That's what I keep hearing.

I finally tried a great local independent steakhouse a few weeks ago, Madera's. It was great. Now I'm determined to try more of them, both chain and non. Also on my list:

- Stubrik's, in Brea
- Mastro's
- Fleming's (I've talked about them before here)

...and maybe, Dal Rae in Pico Rivera. It's been doing business continually, in the same location, since the 1940s, I believe.

Posted by: qdpsteve at April 22, 2018 05:34 PM (eMKNe)

231 Btw, the ex learned how to cook from her 1st MIL. Extreme sw Georgia.
The best fried chicken, pies and other such stuff on the planet.

Posted by: teej at April 22, 2018 04:37 PM (ZCD4H)
Knew a girl from Bainbridge, I could barely understand her.

Posted by: clutch at April 22, 2018 05:34 PM (kiSdp)

232 103 For the record, Smithfield is far and away the best store bacon you can buy. Try it if you haven't. You will not buy another brand. You have my personal money back guarantee.
Posted by: weirdflunky at April 22, 2018 04:44 PM (KZj/a)
---------
If you ever have the chance, visit Smithfield, Va. The whole town smells like bacon.
Posted by: Weasel at April 22, 2018 05:14 PM (MVjcR)

Yup....their "Hometown Original" is my go to bacon.

Posted by: Hairyback Guy at April 22, 2018 05:35 PM (EoRCO)

233 MT used to have a restaurant called the Road Kill Cafe. Do we still, Garrett?

Their motto: You Kill 'em, We Grill 'em.

Posted by: Wenda (sic) at April 22, 2018 05:35 PM (Kr0FZ)

234 Last week someone mentioned how good Mark West pinot
noir is. (Sorry, can't remember who said it.) They were right. It was
smooth with lots of fruit flavor but not sweet and not very tannic if I
have the right term. Compared to a lot of the prices I see for pinot
noir, this stuff is a bargain.



I don't know if it is my imagination, but I swear sipping a glass of
wine with a meal is enhancing the taste of the food and other flavors
after eating. Even coffee and tea seem more vibrant. Maybe wine is
clearing the taste buds?



No doubt this sounds elementary to many but it is new for me.

Posted by: JTB at April 22, 2018 05:23 PM (V+03K)


Personally, I don't like Mark West wines but if you like them, go for it!

That's the thing about wines: You like what you like. And a higher price doesn't mean you'll like it better. I've sampled wines that have retailed for over $200 a bottle and hated them.

Wine paired right with a meal makes the meal that much better.

Posted by: Vendette at April 22, 2018 05:35 PM (2GZA8)

235 Ben Had, wow, that sounds great (pork medallion sauce). Is agave nectar the same as agave-based sweetener?


And speaking of pork, someone in the biz enlighten me: for a month or two, both the bulk/cheaper grocery stores and the regular chains here have had beautiful, medium-thick pork chops (bone-in or not) for ridiculously low prices. Absurdly low. I just don't understand how/why there would be an extended and unusually large sale on one type of cut.


I will get some (hope the prices are still the same) tomorrow, but want some new chop recipes. Have good ones, but would like some new angles. Ben Had's sauce sounds like it would work, for a start.

Posted by: rhomboid at April 22, 2018 05:35 PM (QDnY+)

236 Knew a girl from Bainbridge, I could barely understand her.
Posted by: clutch at April 22, 2018 05:34 PM (kiSdp)

Now that area really is gnat hell. It is truly unbelievable down there. No way in hell would I live anywhere near Bainbridge.

Posted by: weirdflunky at April 22, 2018 05:36 PM (KZj/a)

237 >>>Shouldn't you be making cabbage rolls, "Fritz"?
<<<

In this household and on the food thread, we let out freak flag fly, baby!

Posted by: Fritz at April 22, 2018 05:37 PM (J7XgW)

238 Anyone here ever been to the original Ken's Steak House in Massachusetts? I've read it's still there.

Posted by: qdpsteve at April 22, 2018 05:37 PM (eMKNe)

239 Dd I mention CATS?!!.

Does anyone else have this problem.? The male cat sits in the dining room while I cook. The female cat thinks that anytime someone prepares a human meal it's her meal time too, and she gets right under my feet while I go back and forth from the stove to the fridge to the sink. Yes, I could put her out of the room, but she tends to hide any furniture if she thinks she's going to be removed if she doesn't want to go. I attribute this behavior-hanging underfoot to the fat that she was a feral cat and chronically underfed, I suspect before she was rescued . She's a lovely, good natured cat and very affectionate-but a PITBackside.

Posted by: FenelonSpoke at April 22, 2018 05:37 PM (tpDAe)

240 Stubrik's, in Brea
- Mastro's
- Fleming's (I've talked about them before here)

...and maybe, Dal Rae in Pico Rivera. It's been doing business continually, in the same location, since the 1940s, I believe.
Posted by: qdpsteve at April 22, 2018 05:34 PM (eMKNe)

-------

Mastro's is very good, Fleming's is meh, IMO.

I know exactly where Dal Rae's is but I've never been inside. I remember driving by it when I was a kid going to visit the grands, who lived about a mile away.

Posted by: Cicero (@cicero) at April 22, 2018 05:38 PM (1BDgs)

241 'No way in hell would I live anywhere near Bainbridge'

My mom's hometown is Colquitt. Gnats go good with fried fish and watermelon and that's about it.

Posted by: f'd at April 22, 2018 05:38 PM (UdKB7)

242 rhomboid, just be sure to taste it all the way along. The Triple sec cuts some of the sweet.

Posted by: Ben Had at April 22, 2018 05:39 PM (pjMUR)

243 I'm not sure what it says about me when my first reaction to that Seal Flipper Pie recipe was think, "I thought it used hard tack, not biscuit topping"

Posted by: Kindltot at April 22, 2018 05:39 PM (2K6fY)

244 Cicero, was just at Dal Rae's website. Looks nice, very late 1940s/early 1950s-retro and kept up since then.

http://www.dalrae.com/

Posted by: qdpsteve at April 22, 2018 05:39 PM (eMKNe)

245 tend to use piggy perch or red wigglers if fishing

Posted by: Lone ranger at April 22, 2018 04:57 PM (oiTjH)

I know what wigglers are, but what are piggy perch?

Posted by: clutch at April 22, 2018 05:40 PM (kiSdp)

246 My mom's hometown is Colquitt. Gnats go good with fried fish and watermelon and that's about it.
Posted by: f'd at April 22, 2018 05:38 PM (UdKB7)

Just north of Bainbridge. It's bad too.

Posted by: weirdflunky at April 22, 2018 05:40 PM (KZj/a)

247 244 Cicero, was just at Dal Rae's website. Looks nice, very late 1940s/early 1950s-retro and kept up since then.

http://www.dalrae.com/
Posted by: qdpsteve at April 22, 2018 05:39 PM (eMKNe)


--------

It has a Musso & Frank vibe to it.

Posted by: Cicero (@cicero) at April 22, 2018 05:40 PM (1BDgs)

248 Fenelon, ALL cats like being underfoot while food is being prepared. Especially if you are carrying a pot of boiling water to the sink or a pan of hot bacon grease.

It is simply in their nature.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 22, 2018 05:40 PM (qJtVm)

249 Did someone say 'gnats'?

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

Posted by: qdpsteve at April 22, 2018 05:41 PM (eMKNe)

250 Man alive this Tres Ojos garnacha is tasty.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 22, 2018 05:42 PM (qJtVm)

251 Duncanthrax, how can snorting the entire venom sac
of a deadly cobra only give you the tingles? I mean, with fugu only a
tinge of the poison is (hopefully) present in the sushi.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 22, 2018 05:34 PM


Well, we swallowed, not snorted, but I dunno; I did think about it at the time, but they were all having them, too, so it was down the hatch and hope for the best, because there was clearly 'face' on the line.

My guess is that the acid in your stomach neutralizes some/most of it, and/or it's not absorbed as readily via the alimentary canal. It is a pretty potent neurotoxin when introduced into the blood stream.

Posted by: Duncanthrax at April 22, 2018 05:42 PM (DMUuz)

252 Vanilla will keep gnats off of you. Won't stop the skeeters though.

Posted by: Ben Had at April 22, 2018 05:42 PM (pjMUR)

253 Where I'm at now just below the fall line it's not so gnatty but we have them. A slight breeze keeps them off. One of those paper fans you get at church with the funeral home ad on the back works pretty well.

Posted by: f'd at April 22, 2018 05:42 PM (UdKB7)

254 I don't know what it is but go east to Valdosta and not bad. West to Dothan and no problem.

But B-bridge, Colquit, Donalsonville, Moultrie area is the worst.

Posted by: weirdflunky at April 22, 2018 05:42 PM (KZj/a)

255 Don't recall if I mentioned it, but a super easy and very good trick is pulled chicken from the slow cooker.


Chicken thighs (usually available at your cheaper/bulk grocery stores for ridiculously low prices). Any good BBQ sauce (or your own). Basic rub spices (paprika, smoked paprika, brown sugar, cumin, pepper/salt, chili powder).


Mix your dry rub mix, coat the chicken pieces. Pour a moderate amount of BBQ sauce in the bottom of the slow cooker. Piled the chicken pieces on top, and pour a bit more BBQ sauce over them.


5-6 hours on low. Open, remove the chicken, pour liquid into a small pot (either just leave it as is, or reduce on the stove). "Pull" the chicken - after 6 hours, chicken thighs pretty much fall apart easily, using two large forks. Return to slow cooker. Add as much liquid as desired to restore/increase moistness; add as much BBQ sauce as desired for taste.


Done. Almost no actual work, or cooking. Stuff is fantastic. I buy the large trays of thighs on sale, make a huge batch of the stuff, and we eat it for a while (it's a very evil snack, since it's great cold or hot, you can just pick at it when you should be snacking on a sustainably-raised apple or tangerine instead ....).


Posted by: rhomboid at April 22, 2018 05:43 PM (QDnY+)

256 237. I tell ya what's amazingly good. Tianjin Preserved Cabbage, it's called. Sorta like a dry-pack Chinese version of sauerkraut. Ya gotta rinse it before cooking, to get the salt off. It's quite sharp, but without the funk of kimchi.

Posted by: Your Decidedly Devious Uncle Palpatine at April 22, 2018 05:43 PM (fA1SL)

257 Dd I mention CATS?!!.

Does anyone else have this problem.?
Posted by: FenelonSpoke at April 22, 2018 05:37 PM (tpDAe)


Nothing like that. Though if I'm doing prep in a shirt that I've worn on the couch, cat hair gets into everything, which is infuriating. Doesn't matter how much I use the lint roller. I tried to toast it off with a crème brûlée torch once and that just ended in tears.

Oh, and if a string cheese wrapper fwips open anywhere within about 600yds they appear out of nowhere, it's unnerving.

Posted by: hogmartin at April 22, 2018 05:43 PM (y87Qq)

258 Man alive this Tres Ojos garnacha is tasty.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 22, 2018 05:42 PM (qJtVm)


Wait, is it 50-50 with Temperanillo? I need to find it...

Posted by: Vendette at April 22, 2018 05:45 PM (2GZA8)

259 Forgot onion powder and garlic powder and cayenne (tiny bit) as ingredients for basic rub mix, above.

Posted by: rhomboid at April 22, 2018 05:45 PM (QDnY+)

260 Wait, is it 50-50 with Temperanillo?
----

I do not know what this means.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 22, 2018 05:49 PM (qJtVm)

261 Continuing the pork theme - pork shashlik, enjoyed as-is and the next day in pho.

Pork in two-inch slabs.
One diced onion
Salt, pepper
4 ounces gin, three dashes angostura bitters. Vacuum pack and leave on fridge at least overnight. Grill on skewers.

Posted by: Your Decidedly Devious Uncle Palpatine at April 22, 2018 05:49 PM (fA1SL)

262 Do you get piggly wigglers at Piggly Wiggly?

Posted by: Bertram Cabot, Jr. at April 22, 2018 05:49 PM (IqV8l)

263 Eris, I assume she means a 50/50 blend of tempranillo/garnacha. A common blend for Spanish varietals.


Posted by: rhomboid at April 22, 2018 05:50 PM (QDnY+)

264 Though if I'm doing prep in a shirt that I've worn on the couch, cat
hair gets into everything, which is infuriating. Doesn't matter how much
I use the lint roller. I tried to toast it off with a crème brûlée
torch once and that just ended in tears.
=====

Don't you know that dog/cat hair is an essential nutrient? Vitamin S (for sucker) and if you don't have that essential vitamin, you'll waste away.

We humans may need that essential vitamin, but it plays havoc on vacuum cleaners and dusters.

Posted by: mustbequantum at April 22, 2018 05:50 PM (MIKMs)

265 Uncle Palp, as I recall you sent that recipe in to the cookbook with the note that this is what sealed the deal with the future in-laws.

Posted by: bluebell at April 22, 2018 05:51 PM (oMtOd)

266 Clutch...

In the bays of coastal texas, all you need id a drop/throw ney to get a mess of these piggy perch. I dont know their botanical name.

Keep em in a well and redfish and speckled trout you shall soon have.

Posted by: Lone ranger at April 22, 2018 05:51 PM (oiTjH)

267 Don't you know that dog/cat hair is an essential nutrient?
Posted by: mustbequantum at April 22, 2018 05:50 PM (MIKMs)


#themoreyouknow

Posted by: hogmartin at April 22, 2018 05:52 PM (y87Qq)

268 Man alive this Tres Ojos garnacha is tasty.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 22, 2018 05:42 PM (qJtVm)


Three eyes? This has something to do with the pineal gland?

Posted by: Kindltot at April 22, 2018 05:53 PM (2K6fY)

269 Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 22, 2018 05:40 PM (qJtVm)

But the male cat is much better about this. Maybe he's just not hungry. She's perpetually hungry.

Do dogs do this too?

Posted by: FenelonSpoke at April 22, 2018 05:53 PM (tpDAe)

270 265. Yep. That's the one. Got about five pounds marinating as we speak.

Posted by: Your Decidedly Devious Uncle Palpatine at April 22, 2018 05:53 PM (fA1SL)

271 119 Poultry or fish - Thunderbird.
Anything else - MD 2020.
Posted by: Your Decidedly Devious Uncle Palpatine at April 22, 2018 04:42 PM (fA1SL)
---------

Don't forget the Boone's Farm Strawberry Hill with the appetizers.

Posted by: bluebell at April 22, 2018 04:53 PM (oMtOd)

That's the aperitif.
Posted by: Insomniac at April 22, 2018 04:55
-------
oooo...looky here, we got us some sommeliers. We've gone all high class and shit! **puts pants back on**

Posted by: lin-duh at April 22, 2018 05:56 PM (kufk0)

272 Palp I need to get back to making caramel pork and chicken (Vietnamese style). So simple, so good. But I don't have any heavy cast iron cookware as I used to, that's best for it. Also used to make a pretty good bo duu duu (spicy V'mese jerky bits in shredded green papaya with carrot slivers, drenched in a mildly hot clear dressing of rice vinegar, sugar, and fish sauce).


Dang, getting hungry.

Posted by: rhomboid at April 22, 2018 05:56 PM (QDnY+)

273 Is There Such A Thing As Too Much Meat In A Dish?

No, there are only dishes that are too small.

Posted by: t-bird at April 22, 2018 05:57 PM (c/EDo)

274 Wait, is it 50-50 with Temperanillo?

----



I do not know what this means.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 22, 2018 05:49 PM (qJtVm)


Is is a 100% red or a Rose?

Posted by: Vendette at April 22, 2018 05:58 PM (2GZA8)

275 Speaking of pet hair and food prep. At work monthly tea time Q was asked "what is something you made that looked bad?" coworkers tale of going to grandmas for holidays when DD was young, her petting and playing with the shedding dog and then being all in on baking and decorating Christmas cookies" won that contest.

Posted by: PaleRider, simply irredeemable at April 22, 2018 05:59 PM (84F5k)

276 Back from seeing the Fighin's ( Phils) playing the Fisher Cats, had hot dogs and funnel cakes.

Posted by: Skip at April 22, 2018 05:59 PM (aC6Sd)

277 The Duchess got me an instant pot for my birthday. Looking forward to using it and hopefully not blowing up the kitchen.

Posted by: Duke Lowell at April 22, 2018 05:59 PM (gC2IV)

278 272. Dash of lime in that fish sauce mix and now you're talkin' my language, fellow!

Posted by: Your Decidedly Devious Uncle Palpatine at April 22, 2018 06:01 PM (fA1SL)

279 Instapots are for people not brave enough to buy a used 1950's Mirro pressure cooker from the thrift store.

Posted by: Kindltot at April 22, 2018 06:01 PM (2K6fY)

280 The Duchess got me an instant pot for my birthday. Looking forward to using it and hopefully not blowing up the kitchen.
Posted by: Duke Lowell at April 22, 2018 05:59 PM (gC2IV)


Just remember to turn the long bit topwise and you'll be fine.

NOT the other way around.

Posted by: hogmartin at April 22, 2018 06:02 PM (y87Qq)

281 Dash of lime in that fish sauce mix and now you're talkin' my language, fellow!
=====

Ya put da lime in da cocoanut . . . and then ya feel better.

Posted by: mustbequantum at April 22, 2018 06:03 PM (MIKMs)

282 Is is a 100% red or a Rose?
Posted by: Vendette at April 22, 2018 05:58 PM (2GZA
---
Believe it is a 100% red.

http://www.timelesswines.com/tres-ojos-garnacha-calatayud-2013/

It really does have a raspberry bouquet. Light and fruity and what I would consider a summery red.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 22, 2018 06:03 PM (qJtVm)

283 Well, that could be the subject of another food thread or two: Gadget or appliance you can't live without / wouldn't imagine buying.

Posted by: Vendette at April 22, 2018 06:03 PM (2GZA8)

284 I tried to toast it off with a crème brûlée torch once and that just ended in tears.



I hope you mean you tried to torch the hair off the food, and not off the shirt you were wearing.

Posted by: Prof disarray, gumdrop gorilla channel at April 22, 2018 06:04 PM (ubFZv)

285 Instant Pot is a CULT, people!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 22, 2018 06:04 PM (qJtVm)

286 Well, that could be the subject of another food thread or two: Gadget or appliance you can't live without
Posted by: Vendette at April 22, 2018 06:03 PM (2GZA


Rice cooker. Without question.

Posted by: hogmartin at April 22, 2018 06:05 PM (y87Qq)

287 Dd I mention CATS?!!.

Does anyone else have this problem.? The male cat sits in the dining room while I cook. The female cat thinks that anytime someone prepares a human meal it's her meal time too, and she gets right under my feet while I go back and forth from the stove to the fridge to the sink. Yes, I could put her out of the room, but she tends to hide any furniture if she thinks she's going to be removed if she doesn't want to go. I attribute this behavior-hanging underfoot to the fat that she was a feral cat and chronically underfed, I suspect before she was rescued . She's a lovely, good natured cat and very affectionate-but a PITBackside.


Yes. Mom and Dad have cat that will neither refrain from rubbing your leg or shut up while you are doing anything food related in the kitchen. Drives Mom in particular absolutely nuts.

Posted by: Grey Fox at April 22, 2018 06:05 PM (bZ7mE)

288 ---

Believe it is a 100% red.



http://www.timelesswines.com/tres-ojos-garnacha-calatayud-2013/



It really does have a raspberry bouquet. Light and fruity and what I would consider a summery red.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 22, 2018 06:03 PM (qJtVm)


Thanks! I was finding the blends when looking online. I also like Temperanillo.

Posted by: Vendette at April 22, 2018 06:05 PM (2GZA8)

289 Vendette, have you ever tried a Cabernet Franc?

Cab Sauvignon/temprenillo .

Posted by: Ben Had at April 22, 2018 06:05 PM (pjMUR)

290 Honestly ... the absolutely positively dumbest damn opening title to any thread I've seen in the entire time I've lurked here.

CBD ... denounce yourself.

Posted by: Peter North at April 22, 2018 06:05 PM (nhgiS)

291 All Hail Eris, so is Trader Joe's.

Posted by: qdpsteve at April 22, 2018 06:06 PM (eMKNe)

292 283. Those mondo instant pot/ countertop pressure cookers are worth every penny. Got one, then angel wanted one, then her mother and all her aunts. They can make pho in about one quarter the usual time. They use those things every single day - pho, jook, pretty much everything that doesn't need a wok.

Posted by: Your Decidedly Devious Uncle Palpatine at April 22, 2018 06:06 PM (fA1SL)

293 I hope you mean you tried to torch the hair off the food, and not off the shirt you were wearing.
Posted by: Prof disarray, gumdrop gorilla channel at April 22, 2018 06:04 PM (ubFZv)


I suppose it's good that you didn't assume I meant off the cats, either.

Posted by: hogmartin at April 22, 2018 06:06 PM (y87Qq)

294 Vendette, have you ever tried a Cabernet Franc?



Cab Sauvignon/temprenillo .



Posted by: Ben Had at April 22, 2018 06:05 PM (pjMUR)


I have from VA wineries and didn't like them. It's been a few years, though.

Posted by: Vendette at April 22, 2018 06:08 PM (2GZA8)

295
Still kinda food related (and still too early for gun thread?)...

Second Waffle House shooting today. This one in NOLA. this time a customer was concealed carrying and ventilated one of the perps!

Apparently, the TN WH shooter is still on the loose...

Posted by: Spun and Murky at April 22, 2018 06:09 PM (4DCSq)

296 Wow, the VA Department is messing up wine now too?!?

Posted by: qdpsteve at April 22, 2018 06:10 PM (eMKNe)

297 Climate change is in full force.

CNN's website says it is 158 degrees locally.

Posted by: golfman at April 22, 2018 06:10 PM (If3tB)

298 Just polished off two bottles of Pinot Grigio and a plate of Gouda and salami with Mrs. Cicero sitting on a sailboat in Dana Point Harbor in sunny 78 degree weather, watching the world go by. Thought I'd gloat a bit before getting in that nasty Monday morning mindset.

Posted by: Cicero (@cicero) at April 22, 2018 06:10 PM (1BDgs)

299 I appreciate the wine discussions on the thread. I make notes to look up the names later. Learning a lot.

Posted by: JTB at April 22, 2018 06:10 PM (V+03K)

300 Ha Eris, I think for a newly wed couple or someone moving often the insti-pot is probably a good thing as it can take the place of crock pot, pressure cooker, sous-vide (probably -- folks say they do yogurt so you must be able to hold a steady low temp) Since I have a crock pot and pressure cooker and am not moving nor have any inclination to play with sous vide I'm not buying one for myself but I can see a usefulness for them.

Posted by: PaleRider, simply irredeemable at April 22, 2018 06:10 PM (84F5k)

301 Our only cat Cinnamon has been pretty good not to get onto countertops and table for the most part. Dearly departed Sugar wasn't as good but still not to bad.

Posted by: Skip at April 22, 2018 06:11 PM (aC6Sd)

302 Cicero, that sounds like a little slice of heaven.

Posted by: bluebell at April 22, 2018 06:12 PM (oMtOd)

303 Do dogs do this too?
=====

Only one of my pets interfered in the kitchen (if I have to do it I am not a happy camper). The big idiot black lab (meth lab in AoS parlance) would always jump up with his big fat front paws and big fat black nose to find out whatcha doin' next to me attempting to wield a large knife. Nobody else dared because they knew how irritable I was at chopping and sauteing, and all that stuff.

Posted by: mustbequantum at April 22, 2018 06:13 PM (MIKMs)

304 I appreciate the wine discussions on the thread. I make notes to look up the names later. Learning a lot.

Posted by: JTB at April 22, 2018 06:10 PM (V+03K)


If there is a wine store, or two, or three near you that does tastings, get on their email lists. It's an easy way to discover new things and expand your palate. For example, last year I learned Kent, England is a place for sparkling wine. Had no clue.

Posted by: Vendette at April 22, 2018 06:13 PM (2GZA8)

305
302 Cicero, that sounds like a little slice of heaven.
Posted by: bluebell at April 22, 2018 06:12 PM (oMtOd)

------

It is, life is good and I am profoundly grateful.

Posted by: Cicero (@cicero) at April 22, 2018 06:13 PM (1BDgs)

306 Right Palp, forgot the lime juice. Just going off memory, haven't made these dishes for at least 10 years, for reasons passing understanding (that is, no particular reason).


Cabernet franc (the grape) is the daddy of cab sauvingnon. And fantastic in its own right. One of the 5 Bordeaux reds, but usually used as a blender there (small % of a wine). Not *that* long ago, even CA wineries didn't make much 100% cab franc wine, but fortunately that's changed.


Could be my favorite red wine, if such a distinction existed.


For those looking for something new on the red side, look for carmenere. Another French red that (like malbec, another of the Bordeaux 5 reds) is rarely bottled as such in Europe, but has found its place in South America. Chile in this case.

Posted by: rhomboid at April 22, 2018 06:14 PM (QDnY+)

307 Apparently, the TN WH shooter is still on the loose...
Posted by: Spun and Murky at April 22, 2018 06:09 PM (4DCSq)

NYT reporting he has been arrested near the White House.

Secret Service arrested him in 2017 for being in a restricted area near the White House. May be some confusion there.

At the FBI's request, local officials seized 4 firearms from him. The local officials returned them to his father, who admits giving them back to the suspect.

Posted by: golfman at April 22, 2018 06:14 PM (If3tB)

308 The problem with gadgets is that the only real gadgets I have in the kitchen are the pressure cookers the microwave, and the attachments to the Kitchen Aid mixer.

I haven't used the crock pot in ages, and just by saying that I realize I live, technologically, in the 70's

Posted by: Kindltot at April 22, 2018 06:14 PM (2K6fY)

309 I figured that if a little beef was good, then a lot was better!

Yes, of course.

Posted by: free tibet, with purchase of equal or greater value tibet at April 22, 2018 06:15 PM (CL76w)

310 Posted by: mustbequantum at April 22, 2018 06:13 PM (MIKMs)

That's funny. I'm sure it wasn't funny to have happen to you, but it's a funny story. :^)

Posted by: FenelonSpoke at April 22, 2018 06:15 PM (tpDAe)

311 I spend a fair number of nights in hotels and get tired of eating out at restaurants. I'd much rather go to a grocery store and just get a few things and eat back in my room. Salads, meat and cheese, fruit - that sort of,thing. Many of the places I stay have microwaves and small refrigerators and I will make instant rice and add canned,chicken which is particularly filling.

Posted by: Weasel at April 22, 2018 06:15 PM (MVjcR)

312 Cicero, relative keeps his boat in Dana Point harbor. Did you go out, or "dock sail"? Spectacular weather these days (even by local standards), and some wind.

Posted by: rhomboid at April 22, 2018 06:16 PM (QDnY+)

313 Oh, and if a string cheese wrapper fwips open anywhere within about 600yds they appear out of nowhere, it's unnerving.

LOL.

Posted by: FenelonSpoke at April 22, 2018 06:16 PM (tpDAe)

314 Cicero, If you can find some, try some Teleme cheese with your salami.

Posted by: Ben Had at April 22, 2018 06:18 PM (pjMUR)

315 I need a ruling from the horde: Chicken Chili?

those words do not go together.

Posted by: free tibet, with purchase of equal or greater value tibet at April 22, 2018 06:18 PM (CL76w)

316 I love the Aranjuez Duo Tannat and Merlot from Boliva.

Posted by: Vendette at April 22, 2018 06:19 PM (2GZA8)

317 Not the right thread but I don't care and I expect the horde will indulge me this time-

https://tinyurl.com/ydajpy7o

Posted by: weirdflunky at April 22, 2018 06:19 PM (KZj/a)

318 JTB, what Vendette said. Local wine stores (or larger stores with real wine sections) should have tastings. Easy way to explore.


Even better, go spend a week in CaliGirl's territory (central coast CA).


And Vendette, it's been a while, but central VA (around C'ville) was starting to do pretty decent reds last time I was there. NoVa is solid with viognier and a few other whites. Any NoVa wine people should make sure they try Norton, the only indigenous North American wine grape. I like it. Red. Can't describe the flavor. Think it's grown for wine only in VA.

Posted by: rhomboid at April 22, 2018 06:20 PM (QDnY+)

319 Many of the places I stay have microwaves and small refrigerators and I will make instant rice and add canned,chicken which is particularly filling.
Posted by: Weasel at April 22, 2018 06:15 PM (MVjcR)
----------

So it looks like so far, for volume two, the chapter headings are Critters, Varmints, Road Kill, and Hotel Room Cooking.

Posted by: bluebell at April 22, 2018 06:21 PM (oMtOd)

320 312 Cicero, relative keeps his boat in Dana Point harbor. Did you go out, or "dock sail"? Spectacular weather these days (even by local standards), and some wind.
Posted by: rhomboid at April 22, 2018 06:16 PM (QDnY+)

--------

I was an avid sailor in my yute but now I'm not usually motivated enough to take it out of the slip most weekends. It's just a nice retreat to get away to when the weather is nice.

Posted by: Cicero (@cicero) at April 22, 2018 06:21 PM (1BDgs)

321 Screw-top or box for the most discerning oenophiles? (I'm coming down on box.)

Posted by: mustbequantum at April 22, 2018 04:57 PM (MIKMs)

Have one on the counter right now. Pizza tonight and carboardeaux, definitely.

Posted by: free tibet, with purchase of equal or greater value tibet at April 22, 2018 06:22 PM (CL76w)

322 Is There Such A Thing As Too Much Meat In A Dish?


No.

Posted by: NC Ref at April 22, 2018 06:22 PM (pAx+1)

323
Climate change is in full force.
CNN's website says it is 158 degrees locally.
Posted by: golfman


Might as well be walkin' on the sun

Posted by: Bertram Cabot, Jr. at April 22, 2018 06:22 PM (IqV8l)

324 So it looks like so far, for volume two, the chapter headings are Critters, Varmints, Road Kill, and Hotel Room Cooking.

Posted by: bluebell at April 22, 2018 06:21 PM (oMtOd)


https://www.youtube.com/watch?v=vgk-lA12FBk

Posted by: hogmartin at April 22, 2018 06:23 PM (y87Qq)

325 319 Many of the places I stay have microwaves and small refrigerators and I will make instant rice and add canned,chicken which is particularly filling.
Posted by: Weasel at April 22, 2018 06:15 PM (MVjcR)
----------

So it looks like so far, for volume two, the chapter headings are Critters, Varmints, Road Kill, and Hotel Room Cooking.

Posted by: bluebell at April 22, 2018 06:21 PM (oMtOd)
----------
Plus: Wound Care in the Field, Snake Identification, and Why Sticker Bushes Hate Me.

Posted by: Weasel at April 22, 2018 06:23 PM (MVjcR)

326 Plus: Wound Care in the Field, Snake Identification, and Why Sticker Bushes Hate Me.
Posted by: Weasel at April 22, 2018 06:23 PM (MVjcR)

----------

I think we have a concept here for the next round of Disney Star Wars movies.

Posted by: Cicero (@cicero) at April 22, 2018 06:24 PM (1BDgs)

327 Geez..bad weekend for Waffle House.

Posted by: Jewells45 at April 22, 2018 06:24 PM (dUJdY)

328 Keep em in a well and redfish and speckled trout you shall soon have.

Posted by: Lone ranger at April 22, 2018 05:51 PM (oiTjH)

Some day I will fish down there. I've heard redfish is delicious.

Posted by: clutch at April 22, 2018 06:25 PM (kiSdp)

329 Weasel, we have sort of evolved towards "eating in" half the time on our car trips. We cover a lot of ground some days, and a lot of our travel includes, or is centered around, food and wine, in areas with spectacular offerings.


So at the end of a long day, we're happy to relax in the hotel room with some great wine we bought that day, along with gourmet local items or prepared stuff, and watch the TV we never watch at home (often ends up being ..... food, or travel shows .....).


And that makes us focus even harder on making the restaurant nights high quality.

Posted by: rhomboid at April 22, 2018 06:25 PM (QDnY+)

330 Shave, slap hot iron on it, duct tape a maxipad over the affected area.

Posted by: Your Decidedly Devious Uncle Palpatine at April 22, 2018 06:26 PM (fA1SL)

331 Some day I will fish down there. I've heard redfish is delicious.
Posted by: clutch at April 22, 2018 06:25 PM (kiSdp)
-----
Fun to catch and to eat!

Posted by: Weasel at April 22, 2018 06:26 PM (MVjcR)

332 And Vendette, it's been a while, but central VA
(around C'ville) was starting to do pretty decent reds last time I was
there. NoVa is solid with viognier and a few other whites. Any NoVa
wine people should make sure they try Norton, the only indigenous North
American wine grape. I like it. Red. Can't describe the flavor.
Think it's grown for wine only in VA.





Posted by: rhomboid at April 22, 2018 06:20 PM (QDnY+)


I don't like VA Viognier (once again, haven't been to visit a winery lately). Not sure when you moved, but when I first started tasting Norton was everywhere but it started to decline in favor of Cab Franc. As Norton was declining in VA it was picking up in Missouri.
I have heard great things about VA's Linden Vineyards.

Posted by: Vendette at April 22, 2018 06:26 PM (2GZA8)

333 Just for the record, Dr. Lynette Nusbacher is a super freak. And not in a good way. An expert on Science channel right now.

Look her up. I dare you.

Posted by: weirdflunky at April 22, 2018 06:27 PM (KZj/a)

334 A recent discovery: a Chinese condiment called Spicy Chili Crisp. Apparently it's one of the most popular condiments in China. The story behind it is that the inventor, a woman now known as "The Godmother," started a noodle shop. People were so-so about her noodles, and absolutely in love with the chili sauce she served with them, crunch with fried shallots, complex and nuanced in flavor, and so good you can eat it with a spoon. She saw the writing on the wall, and went into the sauce business.

I bought a jar from Amazon, tasted it, freaked, and ordered a 6-pack. It was an awesome seasoning to add to some local beef tacos that are lovable, but a bit bland.

Tomorrow I plan to make a simple, 4-ingredient version of Sichuan Chili Beef that I found online. One of the 4 ingredients, and presumably the key one, is this Spicy Chili Crisp, 1/4 cup of it in a recipe calling for 1 lb of sliced flank steak (I'm using flap).

Posted by: Splunge at April 22, 2018 06:27 PM (Vb4BV)

335 wildly OT, but amusing.

this morning, as the ONT wound down and the EMT started up, an 'ette griped about Macy's wanting $$$ to ship her a pair of panties.

pics were demanded, and a link produced.

guess what the ad at the top of my Yahoo e-mail is right naow?


Posted by: redc1c4 at April 22, 2018 06:27 PM (kCsT4)

336 Cicero, I forget, but the % of boat owners who take them out with any regularity is tiny - under 10%.


Good friend had a cruising catamaran (rare on the west coast, built for Caribbean/Med cruising), he used it a lot. Did several Mexico trips along with many trips to the Channel Islands. Guy in Dana harbor uses his a lot, goes to Catalina quite a bit.


Those two are the exceptions.

Posted by: rhomboid at April 22, 2018 06:28 PM (QDnY+)

337 guess what the ad at the top of my Yahoo e-mail is right naow?

lmao!!!

Posted by: Jewells45 at April 22, 2018 06:28 PM (dUJdY)

338 I've been making mulberry-all-the-things since our tree is having a great crop this year. Both sweet bao and savory with chopped smoked brisket as well as mixed into an Indian "milk cake" called kalakand and a fairly straightforward crumble with an oatmeal topping.

Posted by: Polliwog the 'Ette at April 22, 2018 06:29 PM (rp9xB)

339 Great thing about using an instant pot for pho is you don't lose anything from the ingredients. Ya roast the meat and ginger and pepper and then dump on the water, wine, vinegar. Pressure cook for an hour, then dump in the other spices and simmer. Done. And what would take half a day is now done in something like two hours.

Posted by: Your Decidedly Devious Uncle Palpatine at April 22, 2018 06:29 PM (fA1SL)

340 A recent discovery: a Chinese condiment called Spicy Chili Crisp.
Posted by: Splunge at April 22, 2018 06:27 PM (Vb4BV)


Have I gone completely bonkers or was this not at the top of the food thread just last week?

Posted by: hogmartin at April 22, 2018 06:29 PM (y87Qq)

341 What a day. I had to take advantage of the lovely weather. I pulled all the seats out of my car and vacuumed winter out. Not a lot of cooking today. I did make the pancit. It was a success. The big hits of the week for the whole family were spicy Thai noodles and crockpot chicken Marsala over mashed potatoes. I made a Tuscan style chicken that I could eat once or twice a month.

Tuscan Chicken: https://tinyurl.com/yb5jej9m
Spicy Thai Noodles: https://tinyurl.com/yaub3nbb
Crockpot Chicken Marsala: https://tinyurl.com/y9xeuhm7

Posted by: no good deed at April 22, 2018 06:30 PM (eIQHF)

342 there was a link, iirc, last week for the chili crisp...(or maybe i just binged it) but it showed some idiot using a mandolin W/O the hand protector chingadera...

add that to the list of things you'll never catch me doing, even once.

Posted by: redc1c4 at April 22, 2018 06:30 PM (kCsT4)

343 Posted by: Vendette at April 22, 2018 06:26

When we stopped at a CA winery we had our first viognier. Usually like reds, but that white even appealed to, have bought some since.

Posted by: Farmer at April 22, 2018 06:30 PM (yJ1e6)

344 >>>Well, that could be the subject of another food thread or two: Gadget or
appliance you can't live without / wouldn't imagine buying.<<<

A carving set. Damned if I can find a decent holiday carving fork and knife. Oh sure, I can order one on-line, hell, I can even make one out of top grade steel, but what's the deal? Is this a dying tradition? A sign that our civilization is spiraling down into oblivion?

Posted by: Fritz at April 22, 2018 06:30 PM (J7XgW)

345 340 Have I gone completely bonkers or was this not at the top of the food thread just last week?
Posted by: hogmartin at April 22, 2018 06:29 PM (y87Qq)


Crap. Was that where I got it? Could be. Damn this memory. OK, then, thanks for the tip-off, CBD!

Posted by: Splunge at April 22, 2018 06:30 PM (Vb4BV)

346 This is a trick question, right?

Posted by: WarEagle82 at April 22, 2018 06:30 PM (xUc0d)

347 Posted by: Your Decidedly Devious Uncle Palpatine at April 22, 2018 06:29 PM (fA1SL)

Does this mean there's a recipe further up the thread?

Posted by: Polliwog the 'Ette at April 22, 2018 06:31 PM (rp9xB)

348 Plus: Wound Care in the Field, Snake Identification, and Why Sticker Bushes Hate Me.
Posted by: Weasel at April 22, 2018 06:23 PM (MVjcR)
--------

Did you have a run-in with a snake this weekend too? My son and I were walking in the park and I about stepped on one going across the path. I didn't realize it - my son was a little behind me and saw it just as I was stepping over it but waiting until I had done so before he said, uh, Mom?

Posted by: bluebell at April 22, 2018 06:31 PM (oMtOd)

349 Vendette we would never steal each other's wine, apparently! Actually I like it all, just a matter of degree.


Interesting that cab franc is displacing Norton. Makes sense in that Norton is a niche wine and taste, whereas cab franc is great on its own or as a blender in meritage (rhymes with "heritage", not the Winter Palace, or "Hermitage").


Linden was always a good one. I think I used to get some heirloom apples there, too. They had a pick-your-own week in the fall, had some great weird apple varieties not commercially grown any more, if ever.

Posted by: rhomboid at April 22, 2018 06:32 PM (QDnY+)

350 329 Weasel, we have sort of evolved towards "eating in" half the time on our car trips. We cover a lot of ground some days, and a lot of our travel includes, or is centered around, food and wine, in areas with spectacular offerings.


So at the end of a long day, we're happy to relax in the hotel room with some great wine we bought that day, along with gourmet local items or prepared stuff, and watch the TV we never watch at home (often ends up being ..... food, or travel shows .....).


And that makes us focus even harder on making the restaurant nights high quality.
Posted by: rhomboid at April 22, 2018 06:25 PM (QDnY+)
--------
Absolutely!

Posted by: Weasel at April 22, 2018 06:32 PM (MVjcR)

351 lmao!!!

Posted by: Jewells45 at April 22, 2018 06:28 PM (dUJdY)
---
yeah, it is pretty ridiculous...

in truth, they were actually pretty sexy w/o being silly... too bad there isn't anyone in my life to buy such things for these days.

Posted by: redc1c4 at April 22, 2018 06:32 PM (kCsT4)

352 342 there was a link, iirc, last week for the chili crisp...(or maybe i just binged it) but it showed some idiot using a mandolin W/O the hand protector chingadera...

add that to the list of things you'll never catch me doing, even once.
Posted by: redc1c4 at April 22, 2018 06:30 PM (kCsT4)


I did that once, and shaved off a bit of fingertip. I still never use the stupid plastic thing you're supposed to put on top of the food; hate that thing. But I do now always wear one of those kevlar Michael Jackson gloves.

Posted by: Splunge at April 22, 2018 06:33 PM (Vb4BV)

353
One kitchen gadget I've recently discovered is indispensable is an infrared thermometer. I have an inclination/supposition to believe that overly cooked foods leads to a higher glycemic index (diabetes related). Those high glycemic foods spike blood sugar causing an insulin response. Repeated enough times over years or decades and the response is muted. Possibly leading to Type 2 diabetes in the younger or Type 3 (Alzheimer's) in the elderly.

All supposition right now. I'd be quite willing to admit that I'm often wrong, if I was often wrong.

Anyway, the difference between properly cooked foods and undercooked is easily verified by an infrared thermometer. The tastiest protein is on that narrow razors edge between edible and life-threatening. Be on the right side of that razors edge.

Choose life.

* begins Trainspotting theme *

Posted by: Forgot My Nic at April 22, 2018 06:33 PM (LOgQ4)

354 347. Nope. It's really more of a process than a recipe. For beef pho, ya add in about a tablespoon of five spice, and the usual fish sauce and lime. For chicken, the same, but adding about a half cup of fish sauce and holding off on the lime. For Hue style, a tablespoon of Saigon cinnamon.

Posted by: Your Decidedly Devious Uncle Palpatine at April 22, 2018 06:34 PM (fA1SL)

355 For those who missed it last week:

http://ace.mu.nu/archives/374789.php

Posted by: hogmartin at April 22, 2018 06:34 PM (y87Qq)

356 353 One kitchen gadget I've recently discovered is indispensable is an infrared thermometer.
Posted by: Forgot My Nic at April 22, 2018 06:33 PM (LOgQ4)


Can't imagine doing without mine, especially for deep frying. You mean I can check whether the oil is up to temperature without dipping a thermometer in it and dripping oil all over the place? Sign me up!

Posted by: Splunge at April 22, 2018 06:35 PM (Vb4BV)

357 Did you have a run-in with a snake this weekend too? My son and I were walking in the park and I about stepped on one going across the path. I didn't realize it - my son was a little behind me and saw it just as I was stepping over it but waiting until I had done so before he said, uh, Mom?

Posted by: bluebell at April 22, 2018 06:31 PM (oMtOd)
---------
Yes! A deadly Eastern Garter Snake!

Posted by: Weasel at April 22, 2018 06:36 PM (MVjcR)

358 A recent discovery: a Chinese condiment called Spicy Chili Crisp.
Posted by: Splunge at April 22, 2018 06:27 PM (Vb4BV)
---
I see it has prickly ash powder. Does this make your tongue shrink like mala?

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 22, 2018 06:36 PM (qJtVm)

359 it showed some idiot using a mandolin W/O the hand protector chingadera...
How else can you make a decent apple and thumbskin pie?

Posted by: Downcast at April 22, 2018 06:37 PM (WH7ye)

360 Vendette we would never steal each other's wine, apparently! Actually I like it all, just a matter of degree.





Interesting that cab franc is displacing Norton. Makes sense in
that Norton is a niche wine and taste, whereas cab franc is great on its
own or as a blender in meritage (rhymes with "heritage", not the Winter
Palace, or "Hermitage").





Linden was always a good one. I think I used to get some heirloom
apples there, too. They had a pick-your-own week in the fall, had some
great weird apple varieties not commercially grown any more, if ever.



Posted by: rhomboid at April 22, 2018 06:32 PM (QDnY+)


Yes, the meritage!

And that's the thing. Wine is subjective.

Posted by: Vendette at April 22, 2018 06:37 PM (2GZA8)

361 She crushed saltines and added salt, pepper, butter and garlic powder to them. It was awesome.
Posted by: Farmer at April 22, 2018 04:27

Oooops, screwed that up. J says club crackers, no pepper and add onion power and Parmesan cheese.

So much for my middle aged memory, LOL.

Posted by: Farmer at April 22, 2018 06:38 PM (yJ1e6)

362 I see it has prickly ash powder. Does this make your tongue shrink like mala?
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 22, 2018 06:36 PM (qJtVm)


I'm pretty sure that's the same as the peppercorn you're thinking of.

Posted by: hogmartin at April 22, 2018 06:39 PM (y87Qq)

363 You call this a food thread?! More like a light snack thread!

Posted by: Massive Michael Moore at April 22, 2018 06:39 PM (J7NdS)

364 332 ... vendette, We used to go to Linden Vineyards every fall. They grew varieties of heirloom apples in a pick your own setup. Fantastic. They stopped that years ago for some reason. Too bad. It was fun and delicious.

Posted by: JTB at April 22, 2018 06:39 PM (V+03K)

365 358 I see it has prickly ash powder. Does this make your tongue shrink like mala?
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 22, 2018 06:36 PM (qJtVm)


Not noticeably. It's a very balanced taste, and the numbing parts are not overt.

The wonderful Sichuan Pepper Pickles I just mixed with rice and bits of leftover lamb are another story.

Posted by: Splunge at April 22, 2018 06:40 PM (Vb4BV)

366 Oh, and for brats we go to the store bakery section and get what they call brat or sub buns, much more substantial the hd buns.

Posted by: Farmer at April 22, 2018 06:40 PM (yJ1e6)

367 Is There Such A Thing As Too Much Meat In A Dish?
------

Well, there was that one time when I killed a brontosaurus.

Posted by: Alley Oop at April 22, 2018 06:42 PM (5OO3x)

368 Yes! A deadly Eastern Garter Snake!
Posted by: Weasel at April 22, 2018 06:36 PM (MVjcR)
-------

You're lucky to have made it out of there alive.

Posted by: bluebell at April 22, 2018 06:43 PM (oMtOd)

369

♫Can't get enough of that Chili Crisp♫

Posted by: Chili Bear at April 22, 2018 06:43 PM (IqV8l)

370 Oh, and for brats we go to the store.
Posted by: Farmer
-------------

I just drive through the local UNC campus.

Posted by: Mike Hammer, etc., etc. at April 22, 2018 06:43 PM (5OO3x)

371 JTB, sorry to hear that. Probably "liability" nonsense.


I remember when, suddenly, pasteurization was required for all ciders sold off-site. So the fantastic Stayman cider I'd been buying for years from the WV guy brought the truck into Glover Park every Saturday in the fall was a goner. Many of the little things I liked about the area were disappearing just as I left.

Posted by: rhomboid at April 22, 2018 06:43 PM (QDnY+)

372 So much for my middle aged memory, LOL. Posted by: Farmer at April 22, 2018 06:38 PM (yJ1e6)
=====

I always substituted oatmeal for saltines. I had a lot of oatmeal in the pantry, but kids ate saltines all the time. Just adjust for taste.

Posted by: mustbequantum at April 22, 2018 06:44 PM (MIKMs)

373 My favorite homemade ingredient for cooking is a hybrid I did of my family's preserved garlic. Same process as before, but adding in about twice the weight of slivered ginger for garlic. Let it ferment for about a month, then drain and run through a grinder and top up with a bit of oil and vinegar. Amazing as a condiment, and staggeringly good as a spice base.

Posted by: Your Decidedly Devious Uncle Palpatine at April 22, 2018 06:44 PM (fA1SL)

374 Can't imagine doing without mine, especially for deep frying. You mean I can check whether the oil is up to temperature without dipping a thermometer in it and dripping oil all over the place? Sign me up!

Posted by: Splunge at April 22, 2018 06:35 PM


Traditional test of deep frying oil temperature is 30 second long immersion of pinky finger in oil.

* plucks 'man card' away from 'Splunge' *

/ just kidding, don't try this at home. Buy an infrared thermometer, cheap they are.

Posted by: Forgot My Nic at April 22, 2018 06:44 PM (LOgQ4)

375 Can't believe that little sausage actually satisfies some appetites.

Posted by: Peter North at April 22, 2018 06:48 PM (fiGNd)

376 I imagine like here Va has Timber Rattlesnake, Water Moccasins and Cottonmouths

Posted by: Skip at April 22, 2018 06:48 PM (aC6Sd)

377 But I do now always wear one of those kevlar Michael Jackson gloves.
Posted by: Splunge
-----

Go industrial - https://preview.tinyurl.com/ybe3ntd6

Posted by: Mike Hammer, etc., etc. at April 22, 2018 06:50 PM (ZpfqO)

378 My favorite homemade ingredient for cooking is a hybrid I did of my family's preserved garlic. Same process as before, but adding in about twice the weight of slivered ginger for garlic. Let it ferment for about a month, then drain and run through a grinder and top up with a bit of oil and vinegar. Amazing as a condiment, and staggeringly good as a spice base.

Posted by: Your Decidedly Devious Uncle Palpatine


Just be careful of long time storage of oil and garlic. The two sometimes are a very bad combination. I forget the science, but it's real. As in really nearly deadly.

Posted by: Forgot My Nic at April 22, 2018 06:50 PM (LOgQ4)

379 Do you parboil the brats before your grill or fry them?

Posted by: Ben Had at April 22, 2018 06:50 PM (pjMUR)

380 Posted by: weirdflunky at April 22, 2018 06:27 PM (KZj/a)

We actually like Lynette. Husband and I were debating about whether or not she was a man, baby, and even though it's obvious, I insisted that no tranny would choose a name like Lynette. I figured they always go for cuter names, like Brandi or Alexis or Ginger, or even Caitlyn!

But we looked her up, and sure enough...

A few weeks later, we saw her on the same program when she was still he. Looked more feminine before, frankly. !

Posted by: April at April 22, 2018 06:51 PM (e8PP1)

381 Dammit now I'm hungry. I KNOW better than to open the food thread.

As a random reco for hash browns, I buy freeze dried boxes from Sams. Mix with boiling water and let sit for several minutes, add to a skillet with your favorite grease and onions and spices, top with a bit of cheese, and they ain't as good as Waffle House but a lot safer.

Posted by: GnuBreed at April 22, 2018 06:51 PM (0ogQG)

382 Oh, and for brats we go to the store.
Posted by: Farmer
-------------
I just drive through the local UNC campus.
Posted by: Mike Hammer, etc., etc. at April 22, 2018 06:43

ISWYDT, LOL

Posted by: Farmer at April 22, 2018 06:52 PM (yJ1e6)

383 Comment 379?



I identify as first

Posted by: Kreplach at April 22, 2018 06:52 PM (UfMVm)

384 Just be careful of long time storage of oil and garlic. The two sometimes are a very bad combination. I forget the science, but it's real. As in really nearly deadly.
Posted by: Forgot My Nic at April 22, 2018 06:50 PM (LOgQ4)


Botulism, because it's anaerobic and not acidic enough to kill it. I figure it's safe to eat stuff prepared by people who have done it forever and aren't dead yet, but I don't trust myself to do it.

Posted by: hogmartin at April 22, 2018 06:52 PM (y87Qq)

385 I sent an email to Yeti cutting my ties. I have 3 coolers and countless coozies and tumblers. When we travel in the RV we would get dry ice to keep our meat frozen in the Yeti. I know lots of hunters and fishermen that have the ginormous ones. Sad...

Posted by: lin-duh at April 22, 2018 06:52 PM (kufk0)

386 378. Yep. Garlic preserved in oil alone leads to all manner of anaerobic nastiness. The preliminary step of preserving via fermentation in brine obviates that risk.

Posted by: Your Decidedly Devious Uncle Palpatine at April 22, 2018 06:53 PM (fA1SL)

387 I'm just eating a less than five-star steak from Kroger ... cooked unartfully on my Weber, paired with a vintage Yeungling Lite and Green Bean Casserole.

First World Problems, baby ...

Posted by: ScoggDog at April 22, 2018 06:54 PM (fiGNd)

388 Posted by: April at April 22, 2018 06:51 PM (e8PP1)

We were doing the same thing. The debating about something not quite right. Looked her up. Yep.

Looking at his education and military service and then umm. Obviously quite bright but damn.

Posted by: weirdflunky at April 22, 2018 06:54 PM (KZj/a)

389 If you heat the oil and garlic to a certain temperature it will kill the botulism...don't remember the temp though.

Posted by: lin-duh at April 22, 2018 06:55 PM (kufk0)

390 bluebell, I like the fact that your son waited to tell you that you were walking over a snake. Was he making sure you didn't panic, or was it purely for comedic effect? If it were my son, it would definitely be the latter.

Posted by: moki at April 22, 2018 06:56 PM (V+V48)

391 If you heat the oil and garlic to a certain temperature it will kill the botulism...don't remember the temp though.

Posted by: lin-duh at April 22, 2018 06:55 PM (kufk0)


Just Slap Hot Iron to it ... you'll be fine.

Posted by: ScoggDog at April 22, 2018 06:56 PM (fiGNd)

392 If you heat the oil and garlic to a certain temperature it will kill the botulism...don't remember the temp though.
Posted by: lin-duh at April 22, 2018 06:55 PM (kufk0)


120° C, which is higher than boiling water. That's why you need to take care when canning food that isn't naturally acidic enough to do the job.

Posted by: hogmartin at April 22, 2018 06:56 PM (y87Qq)

393 I imagine like here Va has Timber Rattlesnake, Water Moccasins and Cottonmouths
Posted by: Skip
------------

I think Squire Weasel may be east of the fall line, so possibly the far more dangerous Diamondback.

Posted by: Mike Hammer, etc., etc. at April 22, 2018 06:57 PM (FJXGr)

394 389. SMR know - ferment your garlic. Oil is for preserving ajvar and mushrooms.

Posted by: Your Decidedly Devious Uncle Palpatine at April 22, 2018 06:57 PM (fA1SL)

395 Do you parboil the brats before your grill or fry them?
Posted by: Ben Had at April 22, 2018 06:5

We usually just pierce them and soak in beer a while before grilling. Some times it uses up the crappy beer we might have on hand for a good use. Same w/ beer butt chicken.

Posted by: Farmer at April 22, 2018 06:58 PM (yJ1e6)

396 I stepped on a big ol black snake barefoot one time and jumped about 40 feet straight up.

Posted by: f'd at April 22, 2018 06:58 PM (UdKB7)

397 BarBQue. Steak for me. Shrimp for Heidi.

Posted by: Cannibal Bob 'had to leave his sausage in Italy' at April 22, 2018 06:59 PM (o7tuA)

398 Polliwog the 'Ette at April 22, 2018 06:29 PM

You need to tell us about your mulberry tree over at the Gardening Thread. Black mulberry by any chance? Does the juice stain?

Had a coworker from India who talked about sitting in a tree eating mulberries as the monsoons came in.

Posted by: KTbarthedoor at April 22, 2018 06:59 PM (BVQ+1)

399 120° C, which is higher than boiling water. That's why you need to take care when canning food that isn't naturally acidic enough to do the job.
Posted by: hogmartin
-------------

Now you tell us.

Posted by: The Bon Vivant Soup Co. at April 22, 2018 06:59 PM (FJXGr)

400 >>>Oh, and for brats we go to the store bakery section and get what they call brat or sub buns, much more substantial the hd buns.<<

But you have to agree that there is such a thing as "too much bun." Hot dog buns are too small, but those damn hoagie buns are like eating a loaf of bread.

Somebody needs to engineer the bread right and proper.

Posted by: Fritz at April 22, 2018 07:00 PM (J7XgW)

401 Farmer, Thanks.

Posted by: Ben Had at April 22, 2018 07:00 PM (pjMUR)

402 Somebody needs to engineer the bread right and proper.
Posted by: Fritz at April 22, 2018 07:00 PM (J7XgW)


http://www.pukadog.com/puka-dog/

Posted by: hogmartin at April 22, 2018 07:02 PM (y87Qq)

403 I'm just eating a less than five-star steak from Kroger ... cooked unartfully on my Weber, paired with a vintage Yeungling Lite and Green Bean Casserole.

First World Problems, baby ...
Posted by: ScoggDog
------------

My sentiments also.

Meat [X]
Beer [X]

I'm good.

Posted by: The Bon Vivant Soup Co. at April 22, 2018 07:02 PM (QxXRY)

404 We'll have to send bluebell and Weasel a can of -snake-be-gone.

Posted by: Ben Had at April 22, 2018 07:02 PM (pjMUR)

405 But you have to agree that there is such a thing as "too much bun."

Posted by: Fritz at April 22, 2018 07:00 PM (J7XgW)


Really ? Dude ?

Posted by: Kim K. from LA at April 22, 2018 07:02 PM (fiGNd)

406 Oops. /Botulism soup

Posted by: Mike Hammer, etc., etc. at April 22, 2018 07:03 PM (QxXRY)

407 What is Yeti doing? I think I heard them before like in jumping on dumping NRA affiliation or something?

Cabelas has an in-store cooler that is equally good, my dad bought one (last year before hitler youth started this kerfuffle cuz he had Cabelas points)

Posted by: PaleRider, simply irredeemable at April 22, 2018 07:04 PM (84F5k)

408
I sent an email to Yeti cutting my ties.

Abominable!

Posted by: Bertram Cabot, Jr. at April 22, 2018 07:04 PM (IqV8l)

409 Splunge, Spicy Chili Crisp sounds de-lish. Just ordered some on Amazon, thanks.

Posted by: qdpsteve at April 22, 2018 07:04 PM (eMKNe)

410

I think Squire Weasel may be east of the fall line, so possibly the far more dangerous Diamondback.

Posted by: Mike Hammer, etc., etc. at April 22, 2018 06:57 PM (FJXGr)
--------
Yep. There is also some little rattlesnake in the mountains here but I can't recall the name offhand.

Posted by: Weasel at April 22, 2018 07:05 PM (MVjcR)

411 Posted by: KTbarthedoor at April 22, 2018 06:59 PM (BVQ+1)

Yes, black mulberries. The juice can stain but isn't light-fast or wash-fast enough to actually count as a dye for cloth. I've heard it suggested as a dye for eggs though.

The mulberries this year are plentiful and are almost an inch long when ripe (much larger than in the past). I suspect either the hurricane water or the cold (hey, it *snowed* here) encouraged the output.

Posted by: Polliwog the 'Ette at April 22, 2018 07:06 PM (rp9xB)

412 Preserved garlic, ala Palpatine.
Peeled garlic cloves - a lot of 'em. Reject any with weird looking places on 'em.
Kosher salt dissolved in hot water, to saturation.
Put cloves in a jar big enough to hold them all. Pour brine over and fill the jar. Put clean glass marbles in top of the jar to submerge them all. Cap, loosely, and leave in a cool place for at least a month. Done.

Posted by: Your Decidedly Devious Uncle Palpatine at April 22, 2018 07:06 PM (fA1SL)

413 I can confirm ... Green Beans from the garden canned in 2014 are just fine.

Posted by: ScoggDog at April 22, 2018 07:07 PM (fiGNd)

414 > Just be careful of long time storage of oil and garlic. The two sometimes are a very bad combination. I forget the science, but it's real. As in really nearly deadly.
Posted by: Forgot My Nic

http://theolivepress.com/news-blog/
be-aware-of-the-risks-of-botulism-with-
homemade-garlic-infused-oil

Posted by: bluenose at April 22, 2018 07:08 PM (dZw75)

415 Yes, too much meat is a nuisance. For some reason the Mexican restaurants in my Tennessee city stuff enchiladas so full of ground beef that they are cyclindrical like sausages. When I lived in Baton Rouge I quit ordering chicken & sausage gumbo because every bite would have a huge chunk of chicken. Of course, there is no such thing as too much *seafood* in seafood gumbo.

Posted by: Cumberland Astro at April 22, 2018 07:08 PM (d9Cw3)

416 Mind if we ... dance wif' yo' Dates.

Posted by: Black Mulberries at April 22, 2018 07:09 PM (fiGNd)

417 Yes, too much meat is a nuisance.

Posted by: Cumberland Astro at April 22, 2018 07:08 PM (d9Cw3)


Honestly ... the only people that say this don't have NEARLY enought meat.

Posted by: Peter North at April 22, 2018 07:12 PM (fiGNd)

418 I've gotta run, but wanted to ask the Horde: does anyone have a *garlic* hot sauce to recommend?

The 'Pain is Good' garlic hot sauce at Amazon looks good...

Posted by: qdpsteve at April 22, 2018 07:12 PM (eMKNe)

419 Thanks in advance.

Posted by: qdpsteve at April 22, 2018 07:13 PM (eMKNe)

420 Posted by: Cumberland Astro at April 22, 2018 07:08 PM (d9Cw3)

I don't understand the words you are saying.

Posted by: Sebastian Melmoth at April 22, 2018 07:13 PM (4ugnK)

421 418. Sambal, at your local asian market. Cheap and good.

Posted by: Your Decidedly Devious Uncle Palpatine at April 22, 2018 07:13 PM (fA1SL)

422 Mind if we ... dance wif' yo' Dates ?

Posted by: Amy Schumer at April 22, 2018 07:14 PM (fiGNd)

423 I don't like a lot of sausage on a pizza but think you would have to try hard to have too much pepperoni.

Posted by: f'd at April 22, 2018 07:15 PM (UdKB7)

424 I made this recipe last night...very tasty. I used all chicken thighs, bone-in, skin on....

BAKED BEER CHICKEN LEGS AND THIGHS

http://tinyurl.com/yd8xnf8x

Posted by: Tami at April 22, 2018 07:16 PM (Enq6K)

425 It's Earth Day. Run your appliances and turn on your lights, and run errands in your car.

Posted by: Vendette at April 22, 2018 07:17 PM (2GZA8)

426 "Mind if we ... dance wif' yo' Dates.
Posted by: Black Mulberries "

Would you settle for a prune?

Posted by: A prune at April 22, 2018 07:18 PM (UdKB7)

427 IT'S FUNNY BECAUSE BLACK MULBERRIES ARE ASKING IF THEY CAN DANCE WITH YOUR PALM DATES LIKE IN ANIMAL HOUSE ... AND THEY'RE BOTH FOODS !!! ON THE FOOD THREAD !!!

AND THEN AMY SCHUMER REPEATS THE JOKE ... BECAUSE IT'S A MEME !!!

AND THEN I EXPLAIN THE JOKE ... BECAUSE I'M A MEME TOO !!! MEME'S WITHIN MEME'S !!!

Posted by: BEN ROETHLISBERGER at April 22, 2018 07:18 PM (fiGNd)

428 That's the problem with you meat eaters, you're always worried about the cooking temperatures and duration. Flesh eaters make me sick.

Posted by: Vegan, enjoying a nice Romaine salad at April 22, 2018 07:19 PM (5OO3x)

429 OT - the fire rises.

Telford grooming gang had interested parties on the goddamned city council.

https://tinyurl.com/y9kh45cw

Posted by: Your Decidedly Devious Uncle Palpatine at April 22, 2018 07:19 PM (fA1SL)

430 "It's Earth Day. Run your appliances and turn on your lights, and run errands in your car."

I did my part and participated in some motorsports competition.

Posted by: f'd at April 22, 2018 07:19 PM (UdKB7)

431 427 IT'S FUNNY BECAUSE BLACK MULBERRIES ARE ASKING IF THEY CAN DANCE WITH YOUR PALM DATES LIKE IN ANIMAL HOUSE ... AND THEY'RE BOTH FOODS !!! ON THE FOOD THREAD !!!

AND THEN AMY SCHUMER REPEATS THE JOKE ... BECAUSE IT'S A MEME !!!

AND THEN I EXPLAIN THE JOKE ... BECAUSE I'M A MEME TOO !!! MEME'S WITHIN MEME'S !!!
Posted by: BEN ROETHLISBERGER at April 22, 2018 07:18 PM (fiGNd)

AND THAT"S FUNNY BECAUSE I EXPLAINED IT AND NOW WE"RE CLOSE TO A RUNAWAY HUMOR FEEDBACK LOOP!

Posted by: BEN ROETHLISBERGER at April 22, 2018 07:21 PM (KZj/a)

432 --------
Yep. There is also some little rattlesnake in the mountains here but I can't recall the name offhand.
Posted by: Weasel
-----------------

Timber rattlers. Heck, I pay 'em no mind. Much more careful about Copperheads.

Posted by: Mike Hammer, etc., etc. at April 22, 2018 07:22 PM (5OO3x)

433 But you have to agree that there is such a thing as "too much bun." Hot dog buns are too small, but those damn hoagie buns are like eating a loaf of bread.
Somebody needs to engineer the bread right and proper.
Posted by: Fritz at April 22, 2018 07:00

Agreed. My doc wants me to limit carbs, creping up towards diabetes possibly. So I get the bigger buns for brats and just trim off the excess if there is any.

Feed it to the dogs or birds so it isn't wasted.

Posted by: Farmer at April 22, 2018 07:22 PM (yJ1e6)

434 I did my part and participated in some motorsports competition.



Posted by: f'd at April 22, 2018 07:19 PM (UdKB7)


*fistbump*

Posted by: Vendette at April 22, 2018 07:22 PM (2GZA8)

435 I did my part and participated in some motorsports competition.
Posted by: f'd
---------------

Extra points if you used leaded race fuel.

Posted by: Mike Hammer, etc., etc. at April 22, 2018 07:23 PM (5OO3x)

436 429 OT - the fire rises.

Telford grooming gang had interested parties on the goddamned city council.

https://tinyurl.com/y9kh45cw

Posted by: Your Decidedly Devious Uncle Palpatine at April 22, 2018 07:19 PM (fA1SL)

The whole pedophiles in high places thing is becoming less a conspiracy theory by the day it seems.

Posted by: Insomniac at April 22, 2018 07:23 PM (NWiLs)

437 And THAT'S funny because I'm going to explain it now ... because I copy everything ... bringing us EVEN CLOSER to a Runaway Humor Feedback Loop !!!

Which is the closest I've ever been to Humor !!!

And I may end up stuck in Humor ... literally ... FOREVER !!!

Posted by: Amy Schumer at April 22, 2018 07:23 PM (fiGNd)

438 burp

Posted by: scrood at April 22, 2018 07:24 PM (M2Yh1)

439 AND NOW WE"RE CLOSE TO A RUNAWAY HUMOR FEEDBACK LOOP!

WHAT'S REALLY FUNNY IS I CANT RUN ANYMORE.

Posted by: BEN MEMELISBERGER at April 22, 2018 07:24 PM (FhXTo)

440 Can't!
Stop!
Ordering stuff!
At Amazon!
Geez!

Posted by: qdpsteve at April 22, 2018 07:24 PM (eMKNe)

441 nood

gunz

Posted by: ALH at April 22, 2018 07:25 PM (Lh6Rk)

442 Gun thread is up

Posted by: Vendette at April 22, 2018 07:25 PM (2GZA8)

443 436. It's bizarre - the wildest speculation of the fringes appears more and more to be merely 'news from the future.' I recall thinking TGE's repeated and almost obsessive focus on pedos and human trafficking seemed a bit odd. Nowadays, it seems he knew just how foul the swamp really is.

Posted by: Your Decidedly Devious Uncle Palpatine at April 22, 2018 07:27 PM (fA1SL)

444 When I lived on the dock, we would have BBQs. Just a Bring-your-own-stuff meetup at the communal grill. Some guys would eat steak. A lot of steak, and nothing but steak. They were surprised when I would show up with potatoes. (Sliced in foil with onions and garlic - they can cook pretty fast depending on how you stack em) Salad, and may even a vegetable. (grilled veggies are good to great, though I am not the best grill master)

And a steak, though a small one.

Man may not live by bread alone, but only steak is not a meal. Not by half.

Posted by: Zendo Deb at April 22, 2018 08:54 PM (WJ3bx)

445 Everyone is gone, so it should be safe now.

*looks left & right furtively*

Ya know what I had for dinner? 2 large cucumbers with italian dressing as a dip, and some sesame rice crackers. I was looking forward to it, until I read this thread. Then it seemed kinda pathetic. So this is like a sneaky confession. No meat in sight!

Posted by: Prof disarray, gumdrop gorilla channel at April 22, 2018 08:55 PM (ubFZv)

446 Secrets safe with me gumdrop. I didn't go meatless but having to clean out fridge (yay garage fridge) and generally lazy so I had a cotto salami sammich and then was still a little hungry so had a 2nd bowl of oatmeal for the day.

Posted by: PaleRider, simply irredeemable at April 22, 2018 09:31 PM (84F5k)

447 "Is There Such A Thing As Too Much Meat In A Dish?"

Shut your whore mouth!

Posted by: Ceasar at April 23, 2018 11:16 AM (0PXsl)

448 Seder followed by meat and dairy? What's the point of the Seder?

Posted by: skzion at April 23, 2018 12:09 PM (vqSpp)

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