Food Thread: Porcine Pulchritude

As the few of you who read the content may have noticed, I am a big fan of pork chops. American pork producers seem to have gone through a renaissance, and are providing us with some very good stuff. 20 years ago most mass-market pork was awfully lean and bland, but now? Nice and fatty and flavorful.

That's not news, and it isn't a new topic in these august pages. I rant and rave about pork all the time, especially those glorious chops cut from high up near the shoulder. But recently I have tried the classic chop cut from behind the shoulder...the one with the bit of tenderloin on the other side of the bone. I used to avoid it because the tenderloin is tender, but quite lean, and it dries out pretty quickly. But I have discovered that a thicker cut chop will provide enough protection so that it doesn't dry out, and it remains tender and juicy. Just don't trim any of the fat away, because that's just silly.

Speaking of pork, are any of you lunatics fans of fruit and pork? I think it's a weird combination, but there are so many classic dishes that call for it that I am clearly missing something.

I mean, it's not as bad as syrup on French Toast, but then, nothing is.

******

I seem to have lost my taste for Margaritas, and I'm not sure why. Even my homemade ones seem a bit cloying, although that is my palate speaking, since my guests finish off the pitchers we make in short order.

But I have been drinking straight tequila and enjoying it immensely. Not the mediocre stuff, but some pretty good bottles that I received as gifts. These aren't outrageously expensive, just a few dollars more than the mass-market stuff that most people buy to make margaritas. The one I tried last night is called Carrera, and I drank the reposado. It's about $25/bottle, and damned delicious!

******
Well this is wonderful news.
Reality research: Norovirus in restaurant bathrooms

Chain restaurants had significantly more positive samples than non-chains (p = 0.0273). Unisex bathrooms had significantly more positive samples than female bathrooms (p = 0.0163). Bathrooms with bar soap had significantly more positive samples than liquid soap bathroom (p = 0.0056) and foam soap bathrooms (p = 0.0147), but note that only 3 bathrooms out of 751 actually used bar soap. Bathrooms containing a trash can attached to the paper towel dispenser had significantly more positive samples than bathrooms with a free-standing trash can (p = 0.0004).

I'm not sure what the takeaway is...don't use the bathrooms in chain restaurants? Don't wash your hands? Never eat out?
******

I'm intrigued. I think one of you should make these and send me a few. chocolate peanut butter cup cookies. Actually, after rereading the recipe it sounds like a lot of fun to make, so I think I will give it a shot.
******
From Serious Eats comes Salumi 101: Your Guide to Italy's Finest Cured Meats. I'm not sure how useful it is, because I can't recall not enjoying whatever weird and new cured meat I picked up from the deli counter. Seriously, I mostly just grunt and point at what looks good, and don't pay much attention to the names. It's like cheese. There are far too many different kinds, and most of them are good, so I just grab what looks yummy, content in the knowledge that I will rapidly and effortlessly forget the name, and will eat it again only by coincidence.
******
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 What you got going for dinner?

Posted by: Skip at April 29, 2018 03:57 PM (aC6Sd)

2 Top photo looks good.

Posted by: HH at April 29, 2018 03:57 PM (mIJBI)

3 Apples with pork? Good stuff.

Posted by: fluffy at April 29, 2018 03:57 PM (cHbmY)

4 I demand that this thread be moved into the Sahara.

Posted by: Jesse Jackson at April 29, 2018 03:58 PM (/qEW2)

5 Pork chops and applesauce

Posted by: Skip at April 29, 2018 03:58 PM (aC6Sd)

6 Corgis called but not by me, was done before I got there.

Posted by: Skip at April 29, 2018 03:59 PM (aC6Sd)

7 Pork with plum and five spice sauce is divine.

Posted by: Your Decidedly Devious Uncle Palpatine at April 29, 2018 03:59 PM (fA1SL)

8 Pork and apples - yum!

Posted by: Lizzy at April 29, 2018 04:00 PM (W+vEI)

9 Shake n Bake for me!!

Posted by: Clifford Skridlow at April 29, 2018 04:00 PM (C1NyB)

10 Salumi? Would David Brooks cry if I put it on an Italian sub?

Posted by: fluffy at April 29, 2018 04:01 PM (cHbmY)

11 Fried apples pairs nicely with pork.

Posted by: olddog in mo at April 29, 2018 04:01 PM (Dhht7)

12 We don't have a lot of good choices for eating out here. I would rather grill my own pork or steaks.

Posted by: Vic We Have No Party at April 29, 2018 04:02 PM (mpXpK)

13 Pork chops with a side of red cabbage made with apples and onions. Yummy. Although pork in most forms is good on it's own without the fruit.
CBD used your wine brine a couple of weeks back. Did the bone in roast as well as a tenderloin. I finished the tenderloin in the sous vide and then browned on the grill. Our guests couldn't get enough.

Posted by: never enough caffeine at April 29, 2018 04:02 PM (N3JsI)

14 I like fried pork chops with onions browned and gravy over mashys, grilled some couple of years ago and was surprisingly good.

Posted by: Skip at April 29, 2018 04:02 PM (aC6Sd)

15 Yeah, apples go well with pork. Strangely, apples goes well with lots of other stuff, too. Peanut butter, cheese, and who knows what else.

Posted by: Moron Robbie - I choose to live my life as a black woman at April 29, 2018 04:03 PM (VgKNm)

16 >>> I demand that this thread be moved into the Sahara.

You go ahead out there. We'll catch up to you...soon.

Posted by: fluffy at April 29, 2018 04:03 PM (cHbmY)

17 Speaking of pork, are any of you lunatics fans of fruit and pork?

Of course. Sauerkraut is a fruit, right?

Posted by: Bandersnatch at April 29, 2018 04:03 PM (fuK7c)

18 My mother made pork chops and fried apples a lot. Very good.

Posted by: washrivergal at April 29, 2018 04:03 PM (tcwn1)

19 Home made simple syrup. No HFCS, and tart citrus.
Now that's a margarita!

Posted by: Anon a mouse at April 29, 2018 04:04 PM (7LY+6)

20 Pinata apples are my new favorites, btw. I like them better than honeycrisps.

Posted by: Moron Robbie - I choose to live my life as a black woman at April 29, 2018 04:04 PM (VgKNm)

21 Apricot-glazed pork chops are also good.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 29, 2018 04:05 PM (qJtVm)

22 I demand that this thread be moved into the Sahara.
Posted by: Jesse Jackson"

Is that a food dessert?

Heh

Posted by: Anon a mouse at April 29, 2018 04:05 PM (7LY+6)

23 Our good friend bluebird hosted a FINE MicroMoMee dinner last night - with a deeeelicious pork dish from the cookbook as the main event.

Posted by: Weasel at April 29, 2018 04:06 PM (MVjcR)

24 I mean, it's not as bad as syrup on French Toast, but then, nothing is.

Preach it, CBD!

Posted by: Carrots in Chili at April 29, 2018 04:06 PM (DMUuz)

25 bluebird?

Posted by: JackStraw at April 29, 2018 04:07 PM (/tuJf)

26 A ham biscuit with apricot jelly is wonderful.

Posted by: Moron Robbie - I choose to live my life as a black woman at April 29, 2018 04:07 PM (VgKNm)

27 And any level of ham and biscuit is made better with apricot jelly. Whoppin' biscuits that require a countertop to open? 200 year old family recipe? Fried ham and some apricot jelly will improve them both.

Posted by: Moron Robbie - I choose to live my life as a black woman at April 29, 2018 04:08 PM (VgKNm)

28 Tonight is leftover eye roast sliced with gravy in a long steak roll, couple slices of American cheese melted on top. Similar to a cheese steak.

Posted by: Skip at April 29, 2018 04:08 PM (aC6Sd)

29 From Serious Eats comes Salumi 101: Your Guide to Italy's Finest Cured Meats.

Oh, I have a tragedy to recount. I was in Rome in January and I conspired to bring back lots of salami (salumi).

Spent better than 50 euro on an assortment (including truffle) of lip smacking cured meats and had it all vacuum sealed for air travel.

I put about 1/3 in my carry-on and the rest in the checked bag. The carry-on walked safely through customs with me. The checked bag never left Rome.

It showed up a month later with all of my laundry and none of the salumi.

Posted by: Bandersnatch at April 29, 2018 04:09 PM (fuK7c)

30
25 bluebird?
Posted by: JackStraw at April 29, 2018 04:07 PM (/tuJf)
-----
*gasp!*

Posted by: Weasel at April 29, 2018 04:10 PM (MVjcR)

31 29. Leave the laundry, take the salumi.

Posted by: Your Decidedly Devious Uncle Palpatine at April 29, 2018 04:10 PM (fA1SL)

32 Light and very late lunch.
Olives
Cheese
Pickled garlic and cucumber
Ajvar

Posted by: Your Decidedly Devious Uncle Palpatine at April 29, 2018 04:12 PM (fA1SL)

33 Hey guys, for a quicky dinner we've been buying the Hormel Pork Roast in a bag and pairing it with noodles, green beans and apple sauce. Its a very fast meal with little cleanup. Very tasty.

Posted by: Puddin Head at April 29, 2018 04:12 PM (vV/gB)

34

Q: What goes best with a pork chop?
A: Another pork chop.

Posted by: Bertram Cabot, Jr. at April 29, 2018 04:13 PM (IqV8l)

35 Smoked pork is better with a fruitwood component. My long-standing favorite is pecan, with a bit (~20%) of cherry. I know them folks from Jaw-Jah like them some peach wood, but it's hard to get here in the Republic of Texas.

Posted by: Duncanthrax at April 29, 2018 04:13 PM (DMUuz)

36 >>*gasp!*

Did I mention I'm selling indulgences?

Posted by: JackStraw at April 29, 2018 04:13 PM (/tuJf)

37 went to Costco today

$2.50 off whole pork loin

Posted by: votermom pimping NEW Moron-authored books! at April 29, 2018 04:13 PM (hMwEB)

38 27 And any level of ham and biscuit is made better with apricot jelly. Whoppin' biscuits that require a countertop to open? 200 year old family recipe? Fried ham and some apricot jelly will improve them both.
------------------------
Try a teaspoon of apricot preserves in your Old Fashion. It makes a wonderful sweetener. You can use marmalade as well .

Posted by: Puddin Head at April 29, 2018 04:13 PM (vV/gB)

39 Chicken thighs going on the grill shortly.

Covered in buffalo wing sauce.

Rice and asparagus on the side.

Mmmmm.

Posted by: Blake at April 29, 2018 04:14 PM (WEBkv)

40 11 Fried apples pairs nicely with pork.
Posted by: olddog in mo at April 29, 2018 04:01 PM (Dhht7)

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

My wife makes the best homemade applesauce. She manages to get it sweet and slightly tart.

If we're serving some sort of pork dish on the weekend, there's a good chance we'll get some.

Posted by: Blake at April 29, 2018 04:15 PM (WEBkv)

41 As far as food tonight, just some leftovers. Have some food I want to eat and clear out of the fridge. I just HATE tossing out food unless it has gone bad.

Posted by: HH at April 29, 2018 04:15 PM (mIJBI)

42 Try a teaspoon of apricot preserves in your Old Fashion. It makes a wonderful sweetener. You can use marmalade as well .

Posted by: Puddin Head at April 29, 2018 04:13 PM (vV/gB)

-

That's a good idea. I've used some when making sweet tea before and liked it a lot.

Posted by: Moron Robbie - I choose to live my life as a black woman at April 29, 2018 04:16 PM (VgKNm)

43
Poor blacks can't get pork or apples! Racists.

Posted by: Jesse Dumbass Jackson at April 29, 2018 04:16 PM (r+sAi)

44 Speaking of pork, are any of you lunatics fans of fruit and pork? I think it's a weird combination, but there are so many classic dishes that call for it that I am clearly missing something.

I generally don't like the texture of fruit, cooked fruit even less so. If it's blended into a sauce I'm good with it.

Posted by: weft cut-loop at April 29, 2018 04:16 PM (LNPd9)

45 I am not one to fruit up a ham, grandmother use to make it with the pineapple rings and I thought it was too sweet and hated it. Don't get the Virginia hams for same reason.

Posted by: Skip at April 29, 2018 04:17 PM (aC6Sd)

46 What you got going for dinner?
Posted by: Skip at April 29, 2018 03:57 PM (aC6Sd)

Mmmm. Bacon! Bacon, bacon, bacon!

Posted by: Rosasharn at April 29, 2018 04:17 PM (PzBTm)

47 Pineapple and pork. Small quantities of pineapple and large quantities of pork.

Posted by: Weasel at April 29, 2018 04:18 PM (MVjcR)

48 Pork medallions sprinkled with ginger and nutmeg, saut�ed in Peachello . Add sliced peaches and heat in the sauce that is made from cooking the pork.

Posted by: Ben Had at April 29, 2018 04:18 PM (/dpqN)

49 Just had some pork chops made from heritage hogs, in this case the red wattle breed. Rather different from the usual supermarket meat. It is a red color when raw although that apparently isn't where the name comes from. The meat is a bit denser but still tender and has a deeper 'pork' flavor. It is well-fatted (if that's a term) which may add to the moist meat.

The chops were considerably more expensive than grocery prices but will make a nice treat once in a while.

Posted by: JTB at April 29, 2018 04:18 PM (V+03K)

50 Transmission [of norovirus] can be aerosolized when those stricken with the illness vomit, and can be aerosolized by a toilet flush when vomit or diarrhea is present; infection can follow eating food or breathing air near an episode of vomiting, even if cleaned up.

========

Wow. What if someone in the stall flushes while you're there? Maybe those weird Chinese people who wear surgical masks all the time have the right idea.

Posted by: Steve and Cold Bear at April 29, 2018 04:18 PM (/qEW2)

51 Today I had a take-off of the traditional lox platter for brunch:

ginger/beet cured trout on a toasted everything bagel w/lemon-chive cream cheese,

Topped with shaved hard-boiled egg, frisee, and saffron oil.
Sprinkled with toasted (?) capers.

It was good, but I prefer the regular bagel and lox platter.

Posted by: kallisto at April 29, 2018 04:18 PM (kD8Fh)

52 bluebird?

Posted by: JackStraw at April 29, 2018 04:07 PM (/tuJf)

She's incognito because of the Red Sox....troubles.

Posted by: CharlieBrown'sDildo at April 29, 2018 04:19 PM (wYseH)

53 And in the category of CBD's choco-peanut butter combo, we had a PB Tastycake for dessert:

yellow cake layered with peanut butter mousse and chocolate ganache. Garnished with fresh whipped cream and caramel sauce.

Philly morons will recognize the name of the dessert as a spoof on Kandy Kakes.

The cake was really good, but rich, and I had to take half of it home.

Probably should have ordered the Blueberry Cobbler cheesecake.

Posted by: kallisto at April 29, 2018 04:20 PM (kD8Fh)

54 >>>Speaking of pork, are any of you lunatics fans of fruit and pork?

I've just ruled that it's illegal to eat pizza any other way.

Posted by: Hawaiian judge at April 29, 2018 04:20 PM (/qEW2)

55
what is great is real homemade pork and beans, with actual shredded pork instead of that little piece of fat they put in the cans.

Posted by: Guy Mohawk at April 29, 2018 04:20 PM (r+sAi)

56 Pork chops grilled with the Tequila/Lime marinade that I use for my chicken wings. Grilled pineapple sliced optional.

Posted by: Ben Had at April 29, 2018 04:21 PM (/dpqN)

57 "Speaking of pork, are any of you lunatics fans of fruit and pork?"

Nope. Also, nuts and fruit in a leafy salad is just silly. And it looks we're very much in the minority. Oh well.

Posted by: hogmartin at April 29, 2018 04:21 PM (y87Qq)

58 So I have some 1-1/2" to 2" thick pork chops, some ginger root, some garlic, lemon/lime citrus, wine, - rice, pasta, potatoes and bread, and hundred of spices, sauces, rubs, and other sundry seasonings.

Where do the experts take it from here?

Morons, why isn't there an ad-lib, pants-on-fire recipe thread-of-the-week to stimulate the imagination and appetite?

Posted by: Fritz at April 29, 2018 04:21 PM (J7XgW)

59 Last week I had one of the best Cubanos I've ever had. The roasted pork was fantastic and really made the sandwich. One of my favorite ways to eat pork.

Posted by: JackStraw at April 29, 2018 04:21 PM (/tuJf)

60
She's incognito because of the Red Sox....troubles.

Posted by: CharlieBrown'sDildo at April 29, 2018 04:19 PM (wYseH)
--------
Hmmmm... You know, talk of baseball was strangely absent last night!

Posted by: Weasel at April 29, 2018 04:22 PM (MVjcR)

61 What would you put on French Toast if not syrup?

Posted by: Taco Shack at April 29, 2018 04:22 PM (C+qQ0)

62 Ah. More French Toast heresy.

Posted by: Muad'dib at April 29, 2018 04:23 PM (AIXgy)

63 The brunch was at 2SP tavern in the Safeway plaza on Foulk Rd. Northern Delaware and SEPA readers should give this place a try. Craft brewery and a really good chef. Never had a bad meal here.

Ambience is kind of dark and taproom-ish but some people prefer that.

Posted by: kallisto at April 29, 2018 04:23 PM (kD8Fh)

64 What would you put on French Toast if not syrup?
Posted by: Taco Shack at April 29, 2018 04:22 PM (C+qQ0)

Pork chops.

Posted by: hogmartin at April 29, 2018 04:23 PM (y87Qq)

65 She's incognito because of the Red Sox....troubles.

Troubles? Nobody can keep a 17-2 pace in baseball.

Sox played tough today.

Posted by: Your 20-7 First Place Red Sox at April 29, 2018 04:24 PM (fuK7c)

66 >>What would you put on French Toast if not syrup?

Here we go ..

Posted by: JackStraw at April 29, 2018 04:24 PM (/tuJf)

67 If you don't understand pork and fruit you need to try this. A pork tenderloin, don't worry it will be juicy if you don't overcook it, rubbed in a spicy bbq rub, grill on each of the four sides 3 minutes each side, take off grill and let rest covered in foil for 10 minutes and slice and serve with Waldorf Salad made with greek yogurt/mayo half and half, lemon zest and a little bit of white wine vinegar, apples and celery. Fantastic, the spicy rub and the cooling apple salad can't be beat. Go on, give it a try.

Posted by: weekreekfarmgirl at April 29, 2018 04:24 PM (3Sxlj)

68 Prime New York strip cooked over cherry wood with truffle butter and grilled asparagus going on the grill if I get off work in time. I get big Tomahawk frenched bone in pork chops and grill over apple wood. That's always a favorite.
Thanks for the thread. Now I'm hungry..

Posted by: DB Coooper at April 29, 2018 04:24 PM (LU8fy)

69 58. Mix wine with vinegar, add a bit of salt. Chop the ginger up very fine. Add to the mix along with about a tablespoon of brown sugar or molasses and a dash of black pepper. Marinate the chops in this. Cook tue chops however you normally do. Save the marinade - cook it down a bit and then serve with pork over rice.

Posted by: Your Decidedly Devious Uncle Palpatine at April 29, 2018 04:24 PM (fA1SL)

70 I used to avoid it because the tenderloin is tender, but quite lean, and it dries out pretty quickly. But I have discovered that a thicker cut chop will provide enough protection so that it doesn't dry out, and it remains tender and juicy. Just don't trim any of the fat away, because that's just silly.

[X] Sous vide & shrink wrap unit for perfect even cooking and tenderness
[X] Blowtorch to finish outside for appearance sake

You'll kick yourself for not starting sooner. Of course you can also finish the outside with a pleasant sear on a BBQ grill, but seasonal temps makes it sometimes unpleasant.

Posted by: Forgot My Nic at April 29, 2018 04:25 PM (LOgQ4)

71 Brunch was a celebration of new jerb due to when my unemployment money ran out I started eating poverty food for the most part.

Posted by: kallisto at April 29, 2018 04:25 PM (kD8Fh)

72 >61
What would you put on French Toast if not syrup?

Posted by: Taco Shack at April 29, 2018 04:22 PM (C+qQ0)

CBD uses butter and salt on French Toast. Or a nice balsamic vinaigrette.

Posted by: Muad'dib at April 29, 2018 04:25 PM (AIXgy)

73 >>> She's incognito because of the Red Sox....troubles.

Is the internet lying to me? It says the Sox are leading their division with a 20-7 record.

Posted by: fluffy at April 29, 2018 04:25 PM (cHbmY)

74 CBD uses butter and salt on French Toast. Or a nice balsamic vinaigrette.
Posted by: Muad'dib at April 29, 2018 04:25 PM (AIXgy)

*****

Seriously?

Posted by: Taco Shack at April 29, 2018 04:26 PM (C+qQ0)

75 All the top chefs tell me, "butter."

Everything tastes better with butter. And when I eat out, I pay for that.

Posted by: Fritz at April 29, 2018 04:26 PM (J7XgW)

76 Pork chops and applesauce
Posted by: Skip at April 29, 2018 03:58 PM (aC6Sd)

Ham and hot applesauce is the sort of thing that will make me want to stuff myself until I pop.

There are a number of pioneer and Civil War era recipes I have in various books that call for chopped ham and apples cooked together, including a couple for making ham and apple pie.
Never made any of them, but I suspect it would be awesome.

Posted by: Kindltot at April 29, 2018 04:26 PM (2K6fY)

77 This thread always gives me food insecurity.

Posted by: prof disarray, gumdrop gorilla channel at April 29, 2018 04:26 PM (LSB34)

78 If you don't understand pork and fruit you need to try this.

When I used to be a carnivore, pulled pork tacos with pineapple salsa was delicious.

Posted by: kallisto at April 29, 2018 04:26 PM (kD8Fh)

79 Is the internet lying to me? It says the Sox are leading their division with a 20-7 record.

Thank you for noticing.

Posted by: Your 20-7 First Place Red Sox at April 29, 2018 04:26 PM (fuK7c)

80 5 Pork chops and applesauce
Posted by: Skip at April 29, 2018 03:58 PM (aC6Sd)

I can both hear Peter's voice and see his face.

Posted by: prof disarray, gumdrop gorilla channel at April 29, 2018 04:27 PM (LSB34)

81 Sammy Hagar's Cabo Wabo Tequila is supposed to be pretty good.

Posted by: buzzion at April 29, 2018 04:27 PM (cAnNx)

82 I am on a Watermelon Jalopeno Margarita kick. Freeze the watermelon, then blend the cubes with fresh jalapeno, tequila and triple sec. Don't use any ice it will only water it down just the frozen watermelon. Delicious.

Posted by: weekreekfarmgirl at April 29, 2018 04:27 PM (3Sxlj)

83 A bacon and homemade apple jelly sandwich is just as good as a bacon and tomato sandwich.

Posted by: huerfano at April 29, 2018 04:27 PM (EtMVh)

84 I've tried a range of tequilas and confirm that the more expensive stuff is worth it. Since I only sip small amounts of hard booze for the flavor it lasts a long time, like with my bourbon and scotch. I don't recall which brand I settled on but it was a reposado.

Posted by: JTB at April 29, 2018 04:28 PM (V+03K)

85 >>When I used to be a carnivore, pulled pork tacos with pineapple salsa was delicious.

Also had blackened Mahi Mahi tacos with a pineapple.

I miss last week so much. I was younger and barefoot then.

Posted by: JackStraw at April 29, 2018 04:28 PM (/tuJf)

86 61 What would you put on French Toast if not syrup?
Posted by: Taco Shack at April 29, 2018 04:22 PM (C+qQ0)

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

Chicken.

Oh wait, that's waffles.

Never mind, then.

Posted by: Blake at April 29, 2018 04:28 PM (WEBkv)

87 I ALWAYS have applesauce with pork.

Posted by: TANSTAAFL at April 29, 2018 04:28 PM (T09ml)

88 I have the world's happiest puppycat on my chest who tells me that arguing over baseball is stupid.

Posted by: fluffy at April 29, 2018 04:28 PM (cHbmY)

89 French toast + butter + real maple syrup = perfection. Can not convince me otherwise.

*hands over ears* LALALALALA!

Posted by: Rosasharn at April 29, 2018 04:29 PM (PzBTm)

90 But I have discovered that a thicker cut chop will provide enough protection so that it doesn't dry out, and it remains tender and juicy. Just don't trim any of the fat away, because that's just silly.

I agree. We've been getting fabulous thick cut pork chops too. Never dry out.

We love pork here in the arti house too. Before going out of town, we had a wonderful pork tenderloin that I had marinated in a lemon, oil, garlic, dijon mix. Was so good

Speaking of pork, are any of you lunatics fans of fruit and pork? I think it's a weird combination, but there are so many classic dishes that call for it that I am clearly missing something.

Some of my favorite dishes use fruit.

Pork with an orange sauce, but I love pork with sugar/gingered apples sauteed in butter and lighty simmered until tender.

We are having Sole Meuniere tonight (actually busy prepping right now). But if I had some grapes in the house, I would have made a nice sole with grapes dish.

I do love fruit with meats. But, then, I like any dish if made tasty.

Posted by: artisanal 'ette at April 29, 2018 04:29 PM (fceHP)

91 Never really eaten fruit on my porkchops. I do sprinkle a packet of splenda or two on them, same with chicken. A little sweetness goes good with white meat.

Posted by: Steve and Cold Bear at April 29, 2018 04:29 PM (/qEW2)

92 Making lasagna bolagnase from the Smitten Kitchen recipe. I make a huge pot of the sauce and freeze it to use as needed...like today. I also use the Barilla no-boil lasagna noodles since they are thin.
I also have a cheesecake in the oven for dessert.

Posted by: lin-duh at April 29, 2018 04:29 PM (kufk0)

93 Posted by: JackStraw at April 29, 2018 04:28 PM (/tuJf)

Yes, Diablo (also in NoDel) serves a mahi-mahi taco w/pineapple salsa and this really good slaw.

Normally I hate coleslaw but whatever they put on the fish taco is the yummy.

Posted by: kallisto at April 29, 2018 04:30 PM (kD8Fh)

94 I have the world's happiest puppycat on my chest who tells me that arguing over baseball is stupid.

Possibly. But it's no more ineffective than trying to pound the glory of pure maple syrup into certain thick skulls.

Posted by: Your 20-7 First Place Red Sox at April 29, 2018 04:30 PM (fuK7c)

95 Black Forest Ham, smoked Havarti and pear Panini. Inside of the bread covered in fig chutney.

Posted by: Ben Had at April 29, 2018 04:30 PM (/dpqN)

96 Brunch was a celebration of new jerb due to when my unemployment money ran out I started eating poverty food for the most part.
Posted by: kallisto at April 29, 2018 04:25 PM (kD8Fh)

Congrats on your new job.

♫

Plays Mary Tyler Moore theme song.

♫

Posted by: prof disarray, gumdrop gorilla channel at April 29, 2018 04:31 PM (LSB34)

97
Just had some pork chops made from heritage hogs

Mmmmmmmmmmmmm, motorcycle meat.

Posted by: Homer Simpson at April 29, 2018 04:31 PM (IqV8l)

98 It's like cheese. There are far too many different kinds, and most of them are good, so I just grab what looks yummy, content in the knowledge that I will rapidly and effortlessly forget the name, and will eat it again only by coincidence.

same here when I made a charcuterie spread

Ate at a wonderful Italian restaurant this past week. Homemade pasta and delicious Tiramisu! < -- Always have to try it at a good Italian restaurant.

Posted by: artisanal 'ette at April 29, 2018 04:31 PM (fceHP)

99 Had some good grilled chicken last night. My cousin's wife said she marinated it in pickle juice. She claims it works on pork as well.

Posted by: Concerned People's Front at April 29, 2018 04:31 PM (rdl6o)

100
Transmission [of norovirus] can be aerosolized when those stricken with the illness vomit, and can be aerosolized by a toilet flush when vomit or diarrhea is present; infection can follow eating food or breathing air near an episode of vomiting, even if cleaned up.

I've read that it only takes five (5!) particles of norovirus exposure/inhalation for one to become infected. Might be why it spreads so fast on cruise ships.

Best advice to give to someone tempted to hold partners hair while they pay homage to the porcelain god? Get away. Fast.

Posted by: Forgot My Nic at April 29, 2018 04:32 PM (LOgQ4)

101 Weasel, grill pineapple slices for pork or burgers. BBQ sauce optional.

Posted by: olddog in mo at April 29, 2018 04:32 PM (Dhht7)

102 Speaking of pork, are any of you lunatics fans of fruit and pork? I think it's a weird combination, but there are so many classic dishes that call for it that I am clearly missing something.

*****

I'm a big fan of pineapple and sausage on pizza.

Some consider it heresy.

I do not.

Posted by: Taco Shack at April 29, 2018 04:32 PM (C+qQ0)

103 Posted by: prof disarray, gumdrop gorilla channel at April 29, 2018 04:31 PM (LSB34)

aww, thank you!

Still praying for those who are unemployed, it can get scary.

Posted by: kallisto at April 29, 2018 04:32 PM (kD8Fh)

104 They are working on a vaccine for Norovirus. I hope they hurry up.

Posted by: prof disarray, gumdrop gorilla channel at April 29, 2018 04:33 PM (LSB34)

105 I also have a recipe for gedamptefleisch that calls for glazing the pot roast with apricot jam during that last part of the roasting it in the dutch oven.

Posted by: Kindltot at April 29, 2018 04:33 PM (2K6fY)

106 >I miss last week so much. I was younger and barefoot then.

Posted by: JackStraw at April 29, 2018 04:28 PM (/tuJf)

Has was the fishing?

Posted by: Muad'dib at April 29, 2018 04:33 PM (AIXgy)

107 astros are finna be 19-10 after this game

Posted by: Boulder t'hobo at April 29, 2018 04:33 PM (2YNem)

108 99. Brine from cucumber pickles is one of the secret ingredients that makes solyanka so damned good.

Posted by: Your Decidedly Devious Uncle Palpatine at April 29, 2018 04:34 PM (fA1SL)

109 I buy a lot of pork but Mr Doggity eats most of it.
Except pork belly.
That's mine.

Posted by: votermom pimping NEW Moron-authored books! at April 29, 2018 04:34 PM (hMwEB)

110 I'm intrigued. I think one of you should make these and send me a few. chocolate peanut butter cup cookies. Actually, after rereading the recipe it sounds like a lot of fun to make, so I think I will give it a shot.

Oy.

We are in diet mode (after winter hibernation and because of an upcoming wedding - more travel, which is fun.) Want to look our best. I've snuck some chocolate in here and there (it's NOT that bad for you in moderation), and all is well!

Bon appetit y'all! Need to get back to prepping. The Sole Meuniere with asparagus and zucchini tonight.

Posted by: artisanal 'ette at April 29, 2018 04:34 PM (fceHP)

111 That's one well-dressed porkchop right there.

Posted by: Eromero at April 29, 2018 04:35 PM (zLDYs)

112 Had some good grilled chicken last night. My cousin's wife said she
marinated it in pickle juice. She claims it works on pork as well.
=====

My dad (of the cooking and gardening skills) always saved dill pickle juice for marinades and potato salad. He said sweet pickles didn't work, it had to be dill.

Posted by: mustbequantum at April 29, 2018 04:36 PM (MIKMs)

113 Oh. My. God. Show us a hunk of meat like that and then immediately segue to an outdoor scene!? Huh!? Show us the baked potato or something, instead of those vast open spaces! I'll have to go to the kitchen for vodka and cream cheese and chips, just to overcome the vertigo that seeing that much sky brings on.

Posted by: goon at April 29, 2018 04:36 PM (PEcU2)

114 Apple stuffing in Crowned Roast of Pork is very good.

Posted by: olddog in mo at April 29, 2018 04:36 PM (Dhht7)

115 >>Has was the fishing?

I only got out a little for various reasons but it was pretty good. I think by this fall it is going to be really good because there were so few people out it's giving the fisheries a chance to rebound in a big way.

We had 3-4 tarpon rolling right off the dock.

Posted by: JackStraw at April 29, 2018 04:37 PM (/tuJf)

116 *Crown, not Crowned.*

Posted by: olddog in mo at April 29, 2018 04:37 PM (Dhht7)

117 My dad (of the cooking and gardening skills) always saved dill pickle juice for marinades and potato salad. He said sweet pickles didn't work, it had to be dill.
Posted by: mustbequantum at April 29, 2018 04:36 PM (MIKMs)

*****

Yeah, that seems about right. I'm with your dad on that one.

Wouldn't turn down a potato salad with sweet pickle juice. But dill definitely seems the way to go.

Posted by: Taco Shack at April 29, 2018 04:38 PM (C+qQ0)

118 My family always makes a raisin sauce to pair with ham. This goes back at least 4 generations.

Posted by: Muad'dib at April 29, 2018 04:38 PM (AIXgy)

119 Grill a lean pork chop as you would a steak: High heat for the sear, then 2-3 minutes per side (depending on thickness) to finish it off. There isn't enough fat in today's mass-market pork to do a low-n-slow of a chop.

Posted by: ISIS Sleeper Cell #629 at April 29, 2018 04:38 PM (xiOrX)

120 The boy child requested Cowboy soup today. I hope this is the last day where hot soup is even a consideration for dinner for a while. My daughter and I am currently baking chocolate chip cookies. I've pre-made some salads for next week, and I am about to make Thai pork stir fry for meal prep as well. Sunday is no day of rest anymore around here.

Posted by: no good deed at April 29, 2018 04:38 PM (eIQHF)

121 118. Hmm.....makes me think maybe Malaga would be an interesting substitute for port in certain pork dishes.

Posted by: Your Decidedly Devious Uncle Palpatine at April 29, 2018 04:39 PM (fA1SL)

122 >We had 3-4 tarpon rolling right off the dock.

Posted by: JackStraw at April 29, 2018 04:37 PM (/tuJf)

Sounds fun. My buddies and I leave for our annual NW Ontario fishing trip in about 6 weeks. Very excited.

Posted by: Muad'dib at April 29, 2018 04:40 PM (AIXgy)

123 Posted by: Duncanthrax at April 29, 2018 04:13 PM (DMUuz)

I use mulberry. The heat is provided by live oak. Mulberry is also *really* good with salmon.

Posted by: Polliwog the 'Ette at April 29, 2018 04:40 PM (rp9xB)

124 Pork with fruit is delicious. I've made pork with apples, with cranberries, with lemon, with lime, with oranges, with peaches, with pineapple, and probably with other fruit that I can't remember. I feel like Bubba Bluebell but there it is.

Posted by: bluebell at April 29, 2018 04:41 PM (oMtOd)

125 Oh, I don't know if anyone else has had this problem, but after many years of the proverbial 'cast iron stomach', I can't have anything with lime juice. Lemon is okay, but lime gives me heartburn to the point that I am worried about heart attacks.

Posted by: mustbequantum at April 29, 2018 04:42 PM (MIKMs)

126 >>>The boy child requested Cowboy soup today.

I love that. You can get good stock by boiling the scalp for a few hours.

Posted by: Elizabeth Warren at April 29, 2018 04:42 PM (/qEW2)

127 Grill a lean pork chop as you would a steak...
Posted by: ISIS Sleeper Cell #629 at April 29, 2018 04:38 PM (xiOrX)

Islamic terrorist sleeper cells are my go-to for pork preparation tips.

Posted by: hogmartin at April 29, 2018 04:42 PM (y87Qq)

128 My family always makes a raisin sauce to pair with ham. This goes back at least 4 generations.
Posted by: Muad'dib at April 29, 2018 04:38 PM (AIXgy)
---------

Ham with pineapple and bourbon is the bomb-diggety.

Posted by: bluebell at April 29, 2018 04:42 PM (oMtOd)

129 My cousin's wife said she marinated it in pickle juice.

That's the secret to Chik-fil-A chicken.

Posted by: no good deed at April 29, 2018 04:43 PM (eIQHF)

130 >Ham with pineapple and bourbon is the bomb-diggety.

Posted by: bluebell at April 29, 2018 04:42 PM (oMtOd)

Did that make the cookbook?

Posted by: Muad'dib at April 29, 2018 04:44 PM (AIXgy)

131 Did that make the cookbook?
Posted by: Muad'dib at April 29, 2018 04:44 PM (AIXgy)
-------

Nope, but if you hang on for a bit I can give you the recipe!

Posted by: bluebell at April 29, 2018 04:44 PM (oMtOd)

132 I had something good last night. It was called stuffed bell pepper soup. A couple of large green bell peppers, a huge sweet onion, a little rice, some cyan pepper, a big can of squished tomatoes, and 3 lbs of good ground beef. Tastes like a stuffed bell pepper, of all things, go figure! And with a couple of baguettes of French bread, and potato salad, coleslaw and baked beans on the side ... with lots of nice sweet salted butter, I'm still in agony. And I can't wait to go back for the portions that I froze.

Posted by: goon at April 29, 2018 04:45 PM (PEcU2)

133 Mangalitsa pork and Berkshire pork are my favorites breeds of gourmet pork.

I first read about gourmet pork in a Whiskey Advocate magazine. It was about a gourmet breed pork farm in Millbrook.

I tracked own both the farm and restaurants that served the gourmet pork.

Incredible flavor and texture on par with the finest beef.

Posted by: Adirondack Patriot at April 29, 2018 04:45 PM (arhmY)

134 Margarita:

http://obstreperouscurmudgeon.blogspot.com
/2005/11/recipe-margarita.html

You won't tire of these.

Posted by: Mark Shaw at April 29, 2018 04:45 PM (+81NB)

135 As a kid we found a wild blueberry patch out in the woods.
Picked a bunch of them and took them home.

Mom just bought a mess of pork chops and blueberries became the sauce.

So good.

And enough berries for a pie the next day.

Posted by: Lone ranger at April 29, 2018 04:46 PM (HIJo0)

136 >Nope, but if you hang on for a bit I can give you the recipe!

Posted by: bluebell at April 29, 2018 04:44 PM (oMtOd)

Thank you dear!

Posted by: Muad'dib at April 29, 2018 04:46 PM (AIXgy)

137 apparently Chik Fil A marinades their chicken in pickle juice

Posted by: votermom pimping NEW Moron-authored books! at April 29, 2018 04:47 PM (hMwEB)

138 My wife's family makes pork roast with prunes and wine. It is very good. It makes a lot with a big pig roast. It is more of a winter dish.

Posted by: Lester at April 29, 2018 04:49 PM (LfJIn)

139 Chik Fil A marinades their chicken in pickle juice

wubba lubba dub dub!

Posted by: Boulder t'hobo at April 29, 2018 04:50 PM (2YNem)

140 When people say to marinade in pickle juice, are they talking about vinegar refrigerator pickles or brine lactofermented pickles?

Posted by: hogmartin at April 29, 2018 04:50 PM (y87Qq)

141 I agree ith 'adirondack patriot'.

Those two breeds are the best!

Posted by: Lone ranger at April 29, 2018 04:51 PM (HIJo0)

142 Oh, I don't know if anyone else has had this problem, but after many years of the proverbial 'cast iron stomach', I can't have anything with lime juice. Lemon is okay, but lime gives me heartburn to the point that I am worried about heart attacks.
Posted by: mustbequantum at April 29, 2018 04:42 PM (MIKMs)

Take a year off from it...the lime juice. Then slowly reintroduce to your diet. You may be able to handle it again.

Posted by: prof disarray, gumdrop gorilla channel at April 29, 2018 04:51 PM (LSB34)

143 >>>apparently Chik Fil A marinades their chicken in pickle juice

Is it just for brining as one would brine a turkey?

Posted by: Steve and Cold Bear at April 29, 2018 04:52 PM (/qEW2)

144 Best chicken dish I know - papriskash excluded, of course - is tobaka. Made the right way - with special brick to weight it down, as babushka taught me.

Posted by: Your Decidedly Devious Uncle Palpatine at April 29, 2018 04:52 PM (fA1SL)

145 >>>Oh, I don't know if anyone else has had this problem, but after many
years of the proverbial 'cast iron stomach', I can't have anything with
lime juice. Lemon is okay, but lime gives me heartburn to the point that
I am worried about heart attacks.<<<

Wait, where did
that come from? Is there medical thing here? I can eat anything like a
billy goat, including ghost peppers and such.

You might try diluting your lime with more gin.

Posted by: Fritz at April 29, 2018 04:53 PM (J7XgW)

146 Baked Party Ham with Pineapple and Bourbon

From The Silver Palate New Basics Cookbook

12-14 pound ham, bone-in
whole cloves
1/2 cup packed brown sugar
20-oz. can pineapple chunks, packed in juice
1 cup bitter orange marmalade
1 cup bourbon

Oven at 350F, score fat on ham in diamond pattern, and put a clove in each crossed point. Place ham in roasting pan, bake for 30 minutes.

Meanwhile, heat the pineapple chunks, their juice, and marmalade together in a saucepan over medium-low heat. Remove pan from heat, add bourbon.

Remove ham from oven, pour the pineapple sauce over it, and return to oven, basting frequently, for another 1 1/2 hours.

Remove ham from pan to a platter. Transfer pineapple with slotted spoon to a saucepan. Skim accumulated fat from the cooking juices, or use a gravy separator. Add the defatted juices to the pineapple, heat through and pour into a sauceboat. Serve ham with sauce alongside.

Wicked. good.

Posted by: bluebell at April 29, 2018 04:53 PM (oMtOd)

147 Speaking of pork, are any of you lunatics fans of fruit and pork?

++++

Do pork & beans count?

Posted by: Anon Y. Mous at April 29, 2018 04:53 PM (pvjTE)

148 Islamic terrorist sleeper cells are my go-to for pork preparation tips.

It's a guilty pleasure around here...

Posted by: ISIS Sleeper Cell #629 at April 29, 2018 04:53 PM (xiOrX)

149 Mom was not a cook, by any stretch of the imagination. No matter what, her pork chops were shoe-leather. Half the time, the dogs wouldn't even eat them. She really tried, and had a really good library of cookbooks, but no matter what she did, it was not always edible. I remember one evening when she had made bean soup and all of us kids were sitting crying at the table because she was so mad. She finally let us go when the dogs wouldn't touch it.

Dad could take a piece of meat, or a vegetable, or saved pickle juice, and come up with something tasty without breaking a sweat. Don't know how he did it, because I am closer to poor mom when it comes to cooking.

Posted by: mustbequantum at April 29, 2018 04:53 PM (MIKMs)

150 140. I'd guess with vinegar brine from fridge pickles. Traditional lactofermented pickles don't have tye requisite 'bite' to get to the meat.

Posted by: Your Decidedly Devious Uncle Palpatine at April 29, 2018 04:54 PM (fA1SL)

151 I had spicy food that my kidneys failed to process. those were not fun pees.

Posted by: Boulder t'hobo at April 29, 2018 04:55 PM (2YNem)

152 149. Sounds like solyanka. Pickles, various meats, onions and etc. Fried then dumped into a pot and topped up with pickle juice.

Posted by: Your Decidedly Devious Uncle Palpatine at April 29, 2018 04:55 PM (fA1SL)

153 Margarita? Here in NM we use fresh squeezed limes. That's the real key. The tourist joints might use Rose's but, blech. Whatever brand of decent tequila that you could sip neat. When it's cold out, Reposado and Cointreau; in the summer, silver and triple sec. Equal parts of the above with agave nectar to taste.

Posted by: DaveSF at April 29, 2018 04:55 PM (Q8uFH)

154 >>Sounds fun. My buddies and I leave for our annual NW Ontario fishing trip in about 6 weeks. Very excited.

That sounds fun. I presume there will be maple syrup?

Posted by: JackStraw at April 29, 2018 04:56 PM (/tuJf)

155 146 Baked Party Ham with Pineapple and Bourbon

From The Silver Palate New Basics Cookbook

Sounds good but I missed where it said to pour another shot of bourbon in a glass...

Posted by: Rosasharn at April 29, 2018 04:56 PM (PzBTm)

156 Thank you bluebell! I'll give that one a try next ham.

Posted by: Muad'dib at April 29, 2018 04:56 PM (AIXgy)

157
My 'Gormia' brand sous vide also has a yogurt setting so I tried that this week. Whole milk. I don't eat yogurt myself but the wife goes through one just about every day. Bought and cut up some fresh strawberries and vacuum sealed them, then put those eight little packages into freezer. She'll thaw and mix the strawberries, a little sugar, and the yogurt together when she's hungry.

I still think it's a little too tart, but she's trying to keep her sugar intake lower. Cheaper? Not sure. I suspect not. Maybe break even.

But so-called 'healthy' yogurt is too damn low-fat and high sugar in my opinion. I'm trying to get her into accepting a higher fat level, lower sugar mode. It's a balancing act as far as taste.

I'm thinking a banana mixed with the yogurt would be the perfect balance. Tried vanilla extract and it was also too tart.

Posted by: Forgot My Nic at April 29, 2018 04:56 PM (LOgQ4)

158 I plan to take my MD/PA friends to El Fenix next week while we are at the NRA convention. Dallas is not my go-to town for seafood, but anyone know of a good seafood place in the Dallas area?

Posted by: Eromero at April 29, 2018 04:57 PM (zLDYs)

159 pork chops are like steaks: their minimum thickness should be 2"...preferably 3".

or, what they call a "roast" in Jersey.

Posted by: redc1c4 at April 29, 2018 04:57 PM (Ihbep)

160 The ham-flavored bourbon-soaked pineapple is the stuff dreams are made up.

Posted by: bluebell at April 29, 2018 04:57 PM (oMtOd)

161 >That sounds fun. I presume there will be maple syrup?

Posted by: JackStraw at April 29, 2018 04:56 PM (/tuJf)

Of course. Our traditional last day breakfast is French Toast, made by me.

Posted by: Muad'dib at April 29, 2018 04:57 PM (AIXgy)

162 of. dreams are made OF.

Posted by: bluebell at April 29, 2018 04:58 PM (oMtOd)

163 Remove pan from heat, add bourbon.

To the pan or to the cook?

Posted by: Bandersnatch at April 29, 2018 04:58 PM (fuK7c)

164 You know who else liked pork chops? Syd Barrett.

Posted by: Steve and Cold Bear at April 29, 2018 04:58 PM (/qEW2)

165 Rolling up brie, grilled peppers and onions in soppressata for a snack. Dont need a website to show me how it eat.

Posted by: Regular joe at April 29, 2018 04:59 PM (7PllL)

166 Mentioned this here recently, but I'm struck by the nearly constant availability of very inexpensive and good pork chops (thin, and medium-thickness) in the large grocery stores. Seems every large store I use has them almost all the time, and half the time on sale for sort of ridiculously low prices. I don't remember this from any time in the past.

Consequently I've been searching for new or forgotten pork chop recipes, and this thread is very topical.

I usually think of fruit ampersand pork in terms of roasts and larger pork loins, and not chops, but that's just personal history and habit. For chops I prefer simple recipes, usually grilled.

Don't know if anyone here does achiote pork chops. My own sort-of recipe in my next comment.

Posted by: rhomboid, now with Dragon Energy at April 29, 2018 04:59 PM (QDnY+)

167 I have discovered a deep love for pork chops and fruit. Pork chops with cinnamon apples is a classic, but they are also amazing with a balsamic fig sauce made of sauteed shallots, fig jam, and balsamic vinegar. Almost any jam makes a delicious sauce for pork chops; I've tried cherry jam and pineapple salsa (separately) with great results.

Posted by: Zoomie at April 29, 2018 05:00 PM (buObY)

168 of. dreams are made OF.
=====

Sweet dreams are made of these, who am I to disagree . . .

Posted by: mustbequantum at April 29, 2018 05:00 PM (MIKMs)

169 >What would you put on French Toast if not syrup?

Maple butter, of course!

Posted by: Morton at April 29, 2018 05:01 PM (pSFKg)

170 Eromero,
Try Eddie V's Prime Seafood. For sushi...Uchi Dallas.

Posted by: lin-duh at April 29, 2018 05:01 PM (kufk0)

171 I like pork chops, pork butt, pork cracklins, pork feet, pork jowls, pork ears, pork loin and pork tacos.

But Tequila, don't ask.

Posted by: Hairyback Guy at April 29, 2018 05:02 PM (EoRCO)

172 this is a Japanese ramen commercial.

It . . . looks spicy, I suppose.

https://youtu.be/RsGGQAJ3Bb8

Posted by: Kindltot at April 29, 2018 05:03 PM (2K6fY)

173 To the pan or to the cook?
Posted by: Bandersnatch at April 29, 2018 04:58 PM (fuK7c)
---------

Yes.

Posted by: bluebell at April 29, 2018 05:04 PM (oMtOd)

174 Dammit. Now I want Key Lime Pie.

Posted by: prof disarray, gumdrop gorilla channel at April 29, 2018 05:04 PM (LSB34)

175 >>>Posted by: Zoomie at April 29, 2018 05:00 PM (buObY)<<<

Stop teasing us.

Posted by: Fritz at April 29, 2018 05:05 PM (J7XgW)

176 Achiote is a southern Mexico/Yucatan dish - they are serious pork eaters down there. My recipe is used for chops, not whole pigs or roasts, but works with all.

Achiote is made of mashed up annatto seeds (bright red-orange), citrus (lime or orange juice), toasted/crushed cilantro seeds and black peppercorns, minced garlic. Mortar/pestle is best - ingredients crushed/mashed together.

You can buy little cakes of achiote (mostly just the annatto part of the marinade) in stores with Mexican products. I just start with that, and mash them up with the other ingredients.

Rub generously all over the chops, put in plastic bag or other container, marinate in the frig for 4 hours to overnight. Grill or fry.

Posted by: rhomboid, now with Dragon Energy at April 29, 2018 05:05 PM (QDnY+)

177 More than I wanted to know about Italian meat, but I saved it anyway. Even though I may never read it again, nor remember where I saved it.

I will confess to eating pepperoni right out of the package. Goes good on salad, when it is safe to eat salad. I love a good salad with lots of deli meat.

Posted by: Skandia Recluse - at April 29, 2018 05:05 PM (roQNm)

178 Was fortunate enough to get Strip Steak at almost 50% of at Krogers, so that and a rice pilaf became my birthday dinner. Wow, was that steak good! I'm still not going to spend $10 a pound, but I admit that there is indeed a significant improvement over what I usually buy. Grilled over oak, it was tender and very flavorful.

Posted by: Polliwog the 'Ette at April 29, 2018 05:06 PM (rp9xB)

179 Pork steaks are big here in Missouri. I've never seen them anywhere else I've lived.

It's a steak cut from the pork shoulder with the blade bone.

Posted by: Tami at April 29, 2018 05:06 PM (Enq6K)

180 >174
Dammit. Now I want Key Lime Pie.

Posted by: prof disarray, gumdrop gorilla channel at April 29, 2018 05:04 PM (LSB34)

One of my friends makes key lime pies during our fishing trip every year. Only time I ever eat them. But so good.

Posted by: Muad'dib at April 29, 2018 05:06 PM (AIXgy)

181 Polliwog, that sounds like a great meal! Happy birthday!

Posted by: bluebell at April 29, 2018 05:07 PM (oMtOd)

182 Tami, how are the wedding plans coming along? Before you say "which one," I mean both, but especially the one at your house.

Posted by: bluebell at April 29, 2018 05:08 PM (oMtOd)

183 >>> I'm thinking a banana mixed with the yogurt would be the perfect balance. Tried vanilla extract and it was also too tart.

My typical breakfast is frozen blueberries (thawed first) mixed into plain Greek yogurt. Cabot has Greek with 10% milk fat.

Posted by: fluffy at April 29, 2018 05:08 PM (cHbmY)

184 Posted by: Tami at April 29, 2018 05:06 PM (Enq6K)

I had never seen pork steaks before living in Missouri either. You're right about them being a big deal, but I never got beyond cooking them in the crockpot with barbecue sauce.

Posted by: Polliwog the 'Ette at April 29, 2018 05:09 PM (rp9xB)

185
It's a steak cut from the pork shoulder with the blade bone. Posted by: Tami at April 29, 2018 05:06 PM (Enq6K)
=====

My grocery sells them as 'St Louis Style' ribs. No rib, but meat and fat enough to really go to town, ie one 'rib' per person.

Posted by: mustbequantum at April 29, 2018 05:09 PM (MIKMs)

186 >>Dammit. Now I want Key Lime Pie.

Yep. Had some great Key Lime pie last week that had a drizzle of sow key lime concentrate over it.

No maple syrup though.

Posted by: JackStraw at April 29, 2018 05:09 PM (/tuJf)

187 182 Tami, how are the wedding plans coming along? Before you say "which one," I mean both, but especially the one at your house.

Posted by: bluebell at April 29, 2018 05:08 PM (oMtOd)

They're coming along. Hubby is busy doing a lot of outside projects getting things ready.

I just make phone calls and write deposit checks.

Posted by: Tami at April 29, 2018 05:09 PM (Enq6K)

188 132 I had something good last night. It was called stuffed bell pepper soup. A couple of large green bell peppers, a huge sweet onion, a little rice, some cyan pepper, a big can of squished tomatoes, and 3 lbs of good ground beef.
Posted by: goon at April 29, 2018 04:45 PM (PEcU2)

I never saw a blue pepper before.

Posted by: rickl at April 29, 2018 05:10 PM (sdi6R)

189
Speaking of pork, are any of you lunatics fans of fruit and pork?
++++
Do pork & beans count?
Posted by: Anon Y. Mous

Well, since beans are the magical fruit...

Posted by: Bertram Cabot, Jr. at April 29, 2018 05:10 PM (IqV8l)

190 118 ... "My family always makes a raisin sauce to pair with ham. This goes back at least 4 generations."

Muad'Dib, That sounds like something my Canuck grandmother would have made. I recall my dad mentioning raisin sauce and raisin pie as a regular thing.

Posted by: JTB at April 29, 2018 05:10 PM (V+03K)

191 sow? How did I type sow when I meant some?

Posted by: JackStraw at April 29, 2018 05:10 PM (/tuJf)

192 There is a classic Tuscan pork chop recipe called 'Braciole di Maiale con Cavalo Nero'

Chops and kale...

Chops seared and kale cooked separetly at first. Fennel seed and as much garlic a u like, a bit of wine then marry all and braise for 20 minutes.
Tatars on side any way u like them.

Red wine in your glass!

Posted by: Lone ranger at April 29, 2018 05:11 PM (HIJo0)

193 I had never seen pork steaks before living in Missouri either. You're right about them being a big deal, but I never got beyond cooking them in the crockpot with barbecue sauce.

Posted by: Polliwog the 'Ette at April 29, 2018 05:09 PM (rp9xB)

They're great marinated or with a rub and grilled.

Do you live in MO, Polliwog?

Posted by: Tami at April 29, 2018 05:11 PM (Enq6K)

194 lin-duh @ 170-I will ask these former Ball-mer natives about Eddie V's. They are biased toward Chesapeake bay seafood (and rightfully so). And this comes from a guy who grew up a hundred from Charleston S.C.

Posted by: Eromero at April 29, 2018 05:11 PM (zLDYs)

195 Whoops, just realized I forgot to tell you what to do with the brown sugar in that bourbon ham recipe.

The sugar gets pressed into the ham after you put the cloves in, before you put the ham in the oven for the first time.

Sorry.

Posted by: bluebell at April 29, 2018 05:12 PM (oMtOd)

196 How did I type sow when I meant some?

Behold the power of pork!

Posted by: no good deed at April 29, 2018 05:12 PM (eIQHF)

197 syrup on French Toast,

Of course,
raisin-pecan bread from the day old rack made great french toast this am.
Just finished a crust with PB + honey.

Posted by: DaveA at April 29, 2018 05:12 PM (FhXTo)

198 Zoomie, thanks for reminding me - some friends gave us 3 meals of Blue Apron for free (trial deal). With zero intention of joining the service, we nonetheless enjoyed the meals.

One was fennel-crusted chops with fig compote. Outstanding, and easy.

Coat chops in a rub made of flour, ground fennel, and ground coriander/cilantro seeds. Cook in a pan with olive oil.

Compote: chop up Turkish dried figs, put in a small pan with sugar, some salt, red wine vinegar and water, and cook down till thickened. Serve over chops.

Posted by: rhomboid, now with Dragon Energy at April 29, 2018 05:12 PM (QDnY+)

199 Posted by: bluebell at April 29, 2018 05:07 PM (oMtOd)

Thank you, it was. Hope it doesn't ruin me for chuck steak in the future. I did make one of the kids chop up the veggies for the pilaf since that bit is tedious (what's the good of having a birthday if you can't make someone else do the boring work?). Middlest Kidlet did a great job of the veggie chopping and then sliced the strawberries to be mixed with blueberries and CoolWhip with frozen mini-eclairs. I'm really grateful that we all got a great meal for the same price as a steakhouse would have cost for just myself.

Posted by: Polliwog the 'Ette at April 29, 2018 05:13 PM (rp9xB)

200 I will confess to eating pepperoni right out of the package. Goes good on salad, when it is safe to eat salad. I love a good salad with lots of deli meat.
Posted by: Skandia Recluse - at April 29, 2018 05:05 PM (roQNm)

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

Toss in some croutons and voila! Sandwich in a bowl!

Posted by: Blake at April 29, 2018 05:15 PM (WEBkv)

201 174
Dammit. Now I want Key Lime Pie.

Posted by: prof disarray, gumdrop gorilla channel at April 29, 2018 05:04 PM (LSB34)

One of my friends makes key lime pies during our fishing trip every year. Only time I ever eat them. But so good.
Posted by: Muad'dib at April 29, 2018 05:06 PM (AIXgy)

It is my favorite. Hard to find ones that aren't too sweet. I would bait a hook and make sammiches for a good key lime pie. Just sayin...

(No fish cleaning though.)

Posted by: prof disarray, gumdrop gorilla channel at April 29, 2018 05:15 PM (LSB34)

202 My typical breakfast is frozen blueberries (thawed first) mixed into plain Greek yogurt. Cabot has Greek with 10% milk fat.

Posted by: fluffy at April 29, 2018 05:08 PM

Blueberries has got to be next for trying out.

10%? Wow. That's nearly three times 'whole milk'. Sounds interesting. Yogurt with 'half and half' in effect. I'll have to look into that.

Something else I discovered this week in regards to yogurt. Apparently the gov'mint allows them to list sugar content in that communist infested 'gram' unit of measurement.

Which makes most peoples eyes glaze over in incomprehension. Anyway five grams of sugar is approximately a teaspoon of sugar.

I picked up one of the wifes yogurts and it contained over three teaspoons of sugar in a less then five ounce serving.

I can't imagine having half a cup of coffee with three teaspoons of sugar. Or a whole cup of coffee with six teaspoons of sugar.

Posted by: Forgot My Nic at April 29, 2018 05:15 PM (LOgQ4)

203 89 French toast + butter + real maple syrup = perfection. Can not convince me otherwise.

*hands over ears* LALALALALA!
Posted by: Rosasharn at April 29, 2018 04:29 PM (PzBTm

AMEN! Preach it, Sister.

Posted by: Fox2! at April 29, 2018 05:16 PM (Zeyrd)

204 Posted by: Tami at April 29, 2018 05:11 PM (Enq6K)

I did for four years, but we're in Texas now. I can't remember if I ever tried them on the grill or just did porkchops there. Now I have a smoker, but pork steaks aren't a thing here.

Posted by: Polliwog the 'Ette at April 29, 2018 05:16 PM (rp9xB)

205 >Muad'Dib, That sounds like something my Canuck
grandmother would have made. I recall my dad mentioning raisin sauce and
raisin pie as a regular thing.

Posted by: JTB at April 29, 2018 05:10 PM (V+03K)

That side of the family is German farmers going back 200+ years in this country. Zero Canuck content, I believe. No idea where/when/who started the tradition other than Great-Great grandma made it for sure. Never tried raisin pie, but I think it would be great.

Posted by: Muad'dib at April 29, 2018 05:17 PM (AIXgy)

206 Fruit on french toast!

Place a slice of French toast on a serving plate; top with a spoonful of pan-roasted apples, a drizzle of date molasses, a dollop of yogurt-whipped cream, another slice of French toast, more apples, more yogurt and a final drizzle of date molasses.

https://tinyurl.com/y95a8o65

Posted by: Morton at April 29, 2018 05:17 PM (pSFKg)

207 45 I am not one to fruit up a ham, grandmother use to make it with the pineapple rings and I thought it was too sweet and hated it. Don't get the Virginia hams for same reason.
Posted by: Skip at April 29, 2018 04:17 PM (aC6Sd)

I spray some pineapple juice twice on the hams I do on the smoker. Total of about 4 oz, if that. You get the pineapple without a bunch of candy.

I'm in OH, so the fruitwood of choice here is apple (got three trees).

Posted by: Iron Mike Golf at April 29, 2018 05:18 PM (di1hb)

208 Anyone else wondering about CBD's palate?

-doesn't like fruit with pork
-doesn't like margaritas
-doesn't like maple syrup on French toast

And these are just the peccadillos he admits to. Who knows what other culinary horrors lurk within?

Posted by: bluebell at April 29, 2018 05:18 PM (oMtOd)

209 There's a breakfast joint in Baltimore that serves the best French toast I have ever eaten. It's encrusted in Captain Crunch cereal. I was skeptical, but damn, it was fantastic served with fresh fruit and whipped cream. The Blue Moon Cafe is the name.

Posted by: no good deed at April 29, 2018 05:19 PM (eIQHF)

210 Pepperoni. Well, salami, actually. At the new-ish Trader Joe's* near us, only place I've seen it, they almost always have the "end pieces/irregulars" bag of salami (plain or peppered) for ...... 1/3 the price of the nice pretty normal packages (Colombo brand?).

I used to see them, 2 or 3 times a year at most, at various stores. Now I can pick up a package any time I want.

Which is a mixed blessing. Because it's so cheap, and so easy to eat .....

* Not a cult, just a store, a store with good stuff at prices below all the other stores.

Posted by: rhomboid, now with Dragon Energy at April 29, 2018 05:19 PM (QDnY+)

211 My favorite is cranberries. Throw those suckers into a pot with equal parts sugar and water and simmer them down. Dirt cheap (especially compared to blueberries or strawberries). Sauce for vanilla ice cream or turkey or ham or regular pork or waffles or . . .

Posted by: mustbequantum at April 29, 2018 05:20 PM (MIKMs)

212 Tequila! I used to have quite a collection since my neighbor was form Mexico and I gave her money anytime she went back to visit. I'd say get me what your family drinks and she would check with her brothers, uncles etc. it was fun.

I drank reposados because I found the anejo's too flavored from sitting in the casks. I got teased by a Mexican one time saying real men only drink blanco because you get the real unvarnished taste of the tequila. I tried the blancos and was hooked. so fresh and clean. Now thats all I drink. On the rocks, lime wedge. Perfect. I find the best ones are 100% agave, so I begin there.

Posted by: Cannibal Bob at April 29, 2018 05:20 PM (aljs9)

213 >>> 10%? Wow. That's nearly three times 'whole milk'. Sounds interesting. Yogurt with 'half and half' in effect. I'll have to look into that.

Very rich, keeps me from snacking in the AM.

I figure they have lots of extra milk fat from selling skim milk.

Posted by: fluffy at April 29, 2018 05:21 PM (cHbmY)

214 >It is my favorite. Hard to find ones that aren't
too sweet. I would bait a hook and make sammiches for a good key lime
pie. Just sayin...

(No fish cleaning though.)

Posted by: prof disarray, gumdrop gorilla channel at April 29, 2018 05:15 PM (LSB34)

I'll put you on the list for the Last Fishing Trip. So called because the first time there are girl germs at our fishing trip, will be the last one. But you are in good company. Kate Upton and Gal Gadot are on the list.

Posted by: Muad'dib at April 29, 2018 05:21 PM (AIXgy)

215 Never tried raisin pie, but I think it would be great.
=====

Called 'mince' pie in the Midwest.

Posted by: mustbequantum at April 29, 2018 05:22 PM (MIKMs)

216 >208
Anyone else wondering about CBD's palate?

-doesn't like fruit with pork

-doesn't like margaritas

-doesn't like maple syrup on French toast

And these are just the peccadillos he admits to. Who knows what other culinary horrors lurk within?

Posted by: bluebell at April 29, 2018 05:18 PM (oMtOd)

I think we shouldn't ask.

Posted by: Muad'dib at April 29, 2018 05:23 PM (AIXgy)

217 If you can find it, you might enjoy Corralejo for a mid-grade tequila. The repo can be had for under $30 and it's a nice sipping tequila.

Also, Casamigos is excellent, as in gold medal winning excellent, though I never buy it because libtard George Clooney owns the company. Still, if someone else buys it, I'll drink it with just a squeeze of fresh ruby-red grapefruit juice in it and it's very good!

Posted by: Bitter Clinger at April 29, 2018 05:23 PM (uApS1)

218 But you are in good company. Kate Upton and Gal Gadot are on the list.
Posted by: Muad'dib at April 29, 2018 05:21 PM (AIXgy)
----------
Family members are invited too, I presume *cough*

Posted by: bluebell at April 29, 2018 05:23 PM (oMtOd)

219 I had never seen pork steaks before living in Missouri either. You're right about them being a big deal, but I never got beyond cooking them in the crockpot with barbecue sauce.

Posted by: Polliwog the 'Ette at April 29, 2018 05:09

Put a dry rub on them and toss on the grill. BBQ sauce can applied after plating.

Posted by: olddog in mo at April 29, 2018 05:23 PM (Dhht7)

220 Now that I read up, time to make dinner

Posted by: Skip at April 29, 2018 05:24 PM (aC6Sd)

221 Back to pork, anyone have a killer recipe for country style pork ribs?

I think that kind calls for "wet" cooking (in a sauce, or braised, slow-cooked). I've found a few recipes, but always looking for a trusted source (Horde) with experience.

Another item that is frequently dirt-cheap at several stores.

Posted by: rhomboid, now with Dragon Energy at April 29, 2018 05:24 PM (QDnY+)

222 >Family members are invited too, I presume *cough*

Posted by: bluebell at April 29, 2018 05:23 PM (oMtOd)

Of course! You are on da list.

Posted by: Muad'dib at April 29, 2018 05:24 PM (AIXgy)

223 There's a breakfast joint in Baltimore that serves
the best French toast I have ever eaten. It's encrusted in Captain
Crunch cereal. I was skeptical, but damn, it was fantastic served with
fresh fruit and whipped cream. The Blue Moon Cafe is the name.

Posted by: no good deed at April 29, 2018 05:19 PM (eIQHF)

Yup, that place (and the Captain Crunch* French toast) was on an episode of Diners, Drive-ins, and Dives a bunch of years ago.
*Anyone remember the "controversy" a few years back because Captain Crunch had three stripes on his sleeves, making him a Commander?

Posted by: Vendette at April 29, 2018 05:25 PM (2GZA8)

224 And these are just the peccadillos he admits to. Who knows what other culinary horrors lurk within?
Posted by: bluebell at April 29, 2018 05:18 PM (oMtOd)

Kinda just sounds like he's not a big fan of sweet flavor profiles. I'm not either.

Posted by: hogmartin at April 29, 2018 05:25 PM (y87Qq)

225 My favourite meal in The Philippines was pork belly grilled on the beach. That was the favourite part. There was also a bucket full of rice and mangos.

I need to find me some pork belly.

Posted by: Northernlurker but call me Teem. at April 29, 2018 05:26 PM (nBr1j)

226 Cafe Hon is no longer still in business in B'more, I take it?

Posted by: rhomboid, now with Dragon Energy at April 29, 2018 05:26 PM (QDnY+)

227 a store with good stuff at prices below all the other stores.
Posted by: rhomboid, now with Dragon Energy at April 29, 2018 05:19 PM (QDnY+)

Why is this store different from all other stores?

Posted by: hogmartin at April 29, 2018 05:27 PM (y87Qq)

228 Posted by: rhomboid, now with Dragon Energy at April 29, 2018 05:12 PM (QDnY+)

That's where I got the balsamic fig sauce from, I joined Hello Fresh last year. It goes great on chicken, too. I've enjoyed the service, I've tried a lot of recipes I never would have come up with on my own.

Posted by: Zoomie at April 29, 2018 05:27 PM (buObY)

229 That pork chop is nekkid.

It needs sauerkraut.

Posted by: naturalfake at April 29, 2018 05:28 PM (E3rQ4)

230 I'll put you on the list for the Last Fishing Trip. So called because the first time there are girl germs at our fishing trip, will be the last one.

lol
Cooties!!

Posted by: prof disarray, gumdrop gorilla channel at April 29, 2018 05:29 PM (LSB34)

231 Cafe Hon is no longer still in business in B'more, I take it?

I think it still is after the Kitchen Nightmare episode. I know Ramsey just opened up a steakhouse in town.

Posted by: no good deed at April 29, 2018 05:29 PM (eIQHF)

232 Posted by: Bitter Clinger at April 29, 2018 05:23 PM (uApS1)

Was given a bottle of Corralejo as a gift, I believe if its in a blue bottle. and Clooneys brand was excellent. Tried it in a bar. Don't overlook Costcos brand. and at Total Wines (the Disneyland of booze) they have their Spirits Direct label. Both are 100% agave. You would think all the blancos would be the same because they don't age in flavored casks but they are not.

Posted by: Cannibal Bob at April 29, 2018 05:30 PM (aljs9)

233 Zoomie, we of course kept the nice recipe cards from Blue Apron - and now we pick the brains of our friends periodically, for their newest favorites, and they copy the recipe cards for us.

Posted by: rhomboid, now with Dragon Energy at April 29, 2018 05:30 PM (QDnY+)

234 Speaking of fruit and pork chops-

my Mom's "Orange Pork Chops" were to die for.

I probably should have submitted them for "TDG".

Ah well...la di da. La di da.

Posted by: naturalfake at April 29, 2018 05:30 PM (E3rQ4)

235 221. Use the sauce for hong shao ru - cup of ziaoxing wine, half cup dark soy, lump of rock candy. Heat and melt and stir the bejeezus outta the mix until it thickens a bit. Use that as a braising sauce for any pork.

Posted by: Your Decidedly Devious Uncle Palpatine at April 29, 2018 05:31 PM (fA1SL)

236 Was given a bottle of Corralejo as a gift, I believe
if its in a blue bottle. and Clooneys brand was excellent. Tried it in a
bar. Don't overlook Costcos brand. and at Total Wines (the Disneyland
of booze) they have their Spirits Direct label. Both are 100% agave. You
would think all the blancos would be the same because they don't age in
flavored casks but they are not.

Posted by: Cannibal Bob at April 29, 2018 05:30 PM (aljs9)

The owner of Total Wine ran for Congress in MD (one of the suburban DC districts) an election or two ago. He blanketed TV and radio with ads but they never mentioned he was a Democrat.

Posted by: Vendette at April 29, 2018 05:32 PM (2GZA8)

237 Never drank tequila normally, always wound up a "this one time" story.
This one time we had a bunch of margaritas at Chi-Chi's and wound up drag racing up Wis. Ave in DC. Me riding shotgun, buddy driving, our dealer in the back with his crazy Pakistani girlfriend yelling out the window at the other guy.

Posted by: DaveA at April 29, 2018 05:32 PM (FhXTo)

238 I was intro'd to Cafe Hon back in the mid-90s by a particularly crazy and particularly gorgeous former person of special interest. If it's the same one.

Cannibal Bob, what's a good starting point/bottle for a novice tequila sipper? And which style?

Posted by: rhomboid, now with Dragon Energy at April 29, 2018 05:32 PM (QDnY+)

239 Yesterday, i was in the likker store and test drove a new (to me) tequila.

OLMECA ALTOS TEQUILA PLATA

It was thoroughly delightful and I recommend all morons buy it and drink it.

The best part? $24.

One of the best unnamed tequilas I've ever had.

Definitely, check it out.

Posted by: naturalfake at April 29, 2018 05:33 PM (E3rQ4)

240 Bacon is a pork product, so here goes.

If any of you live someplace with a Kroger, their smoked thick sliced bacon in the meat case at 4.99 a pound is better that Wright's, which normally runs 11.99 for the pound and a half. Though of course I keep about ten packages of that in the freezer as my strategic reserve.

Sometimes they have the black pepper rub bacon in the case, same price, and that shit is REALLY legit.

I do mine two pounds at a time, more or less, on the broiler pan. 425 for about twenty minutes, eyeballing it for preference.

Posted by: Colonel Kurtz at April 29, 2018 05:33 PM (2kD+f)

241 I need to find me some pork belly.

Posted by: Northernlurker but call me Teem. at April 29, 2018 05:26 PM (nBr1j)

Had it at my buddys last night.Slow cooked on the grill and was fall apart tender. yum. Never had it before.whoa what a mistake. I brought meatloaf and mashed potatoes on the side. It was not acceptable to have leftovers so STUFFED.

Posted by: Cannibal Bob at April 29, 2018 05:33 PM (aljs9)

242 I seem to have lost my taste for Margaritas, and I'm not sure why.

Reason: But I have been drinking straight tequila and enjoying it immensely.

Posted by: The Man from Athens at April 29, 2018 05:35 PM (QMwOT)

243 I feel like Bubba Bluebell but there it is.
Posted by: bluebell at April 29, 2018 04:41 PM

You say that like it's a Bad Thing.

Posted by: Bubba "Bubba-Bob" McBubbaface at April 29, 2018 05:35 PM (DMUuz)

244 Since CBD is a reposado kinda guy-

check out these:

Both so full of flava, your head might explode:

Chamucos Reposado Especial

Pasote Reposado

G4 Reposado

Posted by: naturalfake at April 29, 2018 05:36 PM (E3rQ4)

245 I'm no fan for pork and fruit (or other sweet flavors) either. Our kids make a ham with a supersweet glaze every Easter and I avoid the glaze as much as I can.

But then I think I'm the only other person who didn't like syrup on French toast, too. Proabably genetic, CBD.

Posted by: Art Rondolet of Malmsey at April 29, 2018 05:36 PM (S+f+m)

246 Col. Kurtz I keep my eye on the bacon situation, periodically Kroger's two CA brands (Ralph's and Food 4 Less) will have the thick-cut at a deep discount, I think the one you mentioned. Haven't bought any "reserve" packages, but typically buy the 3-lb'er, and cook it up all at once.

Cooked bacon keeps well in the fridge, and you can nuke it in 25 seconds - boom, "fresh" awesome baaaaacon, no muss no fuss. And I of course keep a container of the drippings in the fridge for many cooking purposes.

Posted by: rhomboid, now with Dragon Energy at April 29, 2018 05:36 PM (QDnY+)

247 I too have a strategic bacon reserve.

Posted by: votermom pimping NEW Moron-authored books! at April 29, 2018 05:40 PM (hMwEB)

248 Anyone else wondering about CBD's palate?
Posted by: bluebell at April 29, 2018 05:18 PM

Many of the palettes he posts on the Art Thread I find lacking a certain ... happiness.

Posted by: zombie bob ross at April 29, 2018 05:41 PM (DMUuz)

249 I know we have pork steaks here in the South, but I've never paid attention to the name. I'll look next time I'm in the grocery store.

Posted by: Moron Robbie - I choose to live my life as a black woman at April 29, 2018 05:41 PM (VgKNm)

250 You can always tell when it's the dinner hour around here. *poof*

Posted by: That deplorable guy who always says... at April 29, 2018 05:41 PM (Tyii7)

251 >248
Anyone else wondering about CBD's palate?
Posted by: bluebell at April 29, 2018 05:18 PM

Many of the palettes he posts on the Art Thread I find lacking a certain ... happiness.

Posted by: zombie bob ross at April 29, 2018 05:41 PM (DMUuz)

There is probably enough up thread to get us a fat naked guy on an ottoman. Again.

Posted by: Muad'dib at April 29, 2018 05:42 PM (AIXgy)

252 I have 5 5lb packs of ends from Kielbasa.
Here in san antonio.
Dried cured and smoked.
Some maple glazed and most blk pepper..

I never run out...yet.

Posted by: Lone ranger at April 29, 2018 05:45 PM (HIJo0)

253 I never saw a blue pepper before.
Posted by: rickl at April 29, 2018 05:10 PM

Easily remediated: https://preview.tinyurl.com/y8s9feqv

Posted by: Duncanthrax at April 29, 2018 05:45 PM (DMUuz)

254 238
I was intro'd to Cafe Hon back in the mid-90s by a particularly crazy
and particularly gorgeous former person of special interest. If it's
the same one.

Cannibal Bob, what's a good starting point/bottle for a novice tequila sipper? And which style?

Posted by: rhomboid, now with Dragon Energy at April 29, 2018 05:32 PM (QDnY+)

Boy good question. Depends on what you can get at your stores, but if its 100% agave (i'm like a broken record) that a first start when you staqrt experimenting. Its like wine really because its aged in casks that have had a liquor in them, so it absorbs that flavor. I'd start with a reposado. Not to flavored so you get the tequila taste. Then try a blanco. So clean.Heidi got a me a blanco on sale coupla nights ago called Casadores at Total Wines $15. Fryes sells a blanco called Exotica about $14. the big grocery stores can have a something I've never heard of like Exotica and yum. The higher end are Don Julio, Casa Nobles, Herradura, on and on. Sometimes they say they've won any awards which may be bullshit 95 points! Lol. But i try it. Most brands have a reposado, anejo and blanco so you may like all of that brand. Hope it helps, again become like wine. have fun!!

Posted by: Cannibal Bob at April 29, 2018 05:46 PM (aljs9)

255 Anyone else wondering about CBD's palate?

+++

I do and it is un-nerving. I like and admire the fellow, otherwise.

Posted by: washrivergal at April 29, 2018 05:46 PM (tcwn1)

256
Okay, here's another new to me likker which I bought yesterday- which has so-o-o-o-o-o much flava, it too may make your head explode.

Avua Amburana Cachaca

It's aged for two years in barrels made of the wood of the rare Amburana tree.

The wood adds baking spice and red fruit flavors to the already flavorful cachaca.

Great. Stuff.

Very sippable on it's own or with ice.

But, so-o-o-o-o-o full of promise for cocktails.

Go! Buy it now! You won't regret it.

Here's the cocktail I made with it last night from the Avua website:

Pan Am

2 oz Avua Cachaca Amburana

.5 oz Cointreau

.25 dry vermouth

1-2 dash of orange bitters (optional)

Stir with ice. Strain into rocks glass with ice. Garnish with an orange twist.

Would work well straight up in a cocktail glass too.

You're welcome!

Posted by: naturalfake at April 29, 2018 05:46 PM (E3rQ4)

257 Brown Cow cream top maple flavor yogurt is the tastiest stuff out there.

Posted by: Notsothoreau at April 29, 2018 05:47 PM (Lqy/e)

258 Friends fixed me an Indian, (red dot), dinner the other evening. I can neither pronounce or spell the dishes but rice, chicken and a sauce made with kale, garlic, onions and shredded mace. Insert mace jokes here. Spicy but not the set your sinus cavities on fire hot that was a fashion for too long.
Home made beer, warm, along with. Dessert was a very sweet dumpling. Delicious and filling.

Posted by: Winston at April 29, 2018 05:48 PM (wgCUV)

259 Winston, what is shredded mace? The only mace I know of, cooking-wise, is the ground spice made from the outer part of the nutmeg.

Posted by: bluebell at April 29, 2018 05:51 PM (oMtOd)

260 "256

Okay, here's another new to me likker which I bought yesterday-
which has so-o-o-o-o-o much flava, it too may make your head explode.

Avua Amburana Cachac"

Posted by: naturalfake at April 29, 2018 05:46 PM (E3rQ4)

That reminds me, I need to have my Cachacas balanced.

Posted by: Cannibal Bob at April 29, 2018 05:53 PM (aljs9)

261 >>That reminds me, I need to have my Cachacas balanced.

Try wearing boxers instead of briefs.

Posted by: JackStraw at April 29, 2018 05:53 PM (/tuJf)

262 Holds up fresh-dug pork turnip and....swears....
'As GOD is my witness, I will never go hungry again....'

Posted by: Eromero at April 29, 2018 05:55 PM (zLDYs)

263 261
>>That reminds me, I need to have my Cachacas balanced.

Try wearing boxers instead of briefs.

Posted by: JackStraw at April 29, 2018 05:53 PM (/tuJf)

Lol. FREEEDOM!!!!!!

Posted by: Cannibal Bob at April 29, 2018 05:55 PM (aljs9)

264 Sliced mace is actually interesting. She got it at a Chinese grocery in Seattle. The kind where you just point and they load you up. Usually, mace is found finely ground. This was certainly different. The flavor is different from nutmeg so it made for a remarkable combination with the kale.
Father and daughter did the cooking. It was a very nice way to thank me for some photography I had done for them.

Posted by: Winston at April 29, 2018 05:56 PM (wgCUV)

265 Oops! Dozed off there for a while. In the food thread!

Posted by: Weasel at April 29, 2018 05:58 PM (MVjcR)

266

A young woman known as Big Gertrude
Loved to talk about fat as she chewed
She said, "Fancy that!"
"I'm not really fat.
It's just some excess pulchritude!

Posted by: Muldoon at April 29, 2018 05:59 PM (mvenn)

267 I had a bad news/good news experience today. Bad news, my idea to roll my own cigars is a bust. Good news, I have two coffee cans of really good pipe tobacco.
No where near enough humidity for tobacco to season properly.
Frustrating but not a total loss.

Posted by: Winston at April 29, 2018 05:59 PM (wgCUV)

268 Anyone else wondering about CBD's palate?

+++

I do and it is un-nerving. I like and admire the fellow, otherwise.
Posted by: washrivergal at April 29, 2018 05:46 PM

CBD, do you like scrambled eggs with ketchup?

Posted by: JuJuBee, just generally being shamey at April 29, 2018 06:00 PM (2NqXo)

269 that second Cachaca is a pest to release without help

Posted by: Boulder t'hobo at April 29, 2018 06:00 PM (2YNem)

270 Actually, we have fruit-ish stuff with pork chops, roasts, ribs, often. The secret is not to make the fruit accompaniment too sweet. We add herbs, onions, balsamic or other vinegar to the fruit sauce/garnish making it poredominantly savory, not sweet. Cherries, peaches, apples, cranberries, pineapple. Num.

Posted by: Susanamantha at April 29, 2018 06:03 PM (aeqTc)

271 I had a bad news/good news experience today. Bad news, my idea to roll my own cigars is a bust.
=====
An acquaintance does some roll his own (with a gizmo he bought online) for regular cigarettes. Pipe tobacco is much cheaper for some reason, so he is doing very well with slowing down his smoking and being inexpensive.

Posted by: mustbequantum at April 29, 2018 06:03 PM (MIKMs)

272 It's just some excess pulchritude!
=====

Jack Sprat could eat no fat, his wife could eat no lean . . .

Posted by: mustbequantum at April 29, 2018 06:04 PM (MIKMs)

273 >>I'm not sure what the takeaway is...don't use the bathrooms in chain restaurants? Don't wash your hands? Never eat out?

I make everyone use hand sanitizer right as the food arrives in restaurants when we're on trips. Two trips in a row, someone had gotten sick on day 2, so I was kinda tired of it...

Posted by: Mama AJ at April 29, 2018 06:07 PM (mtfdF)

274 81
Sammy Hagar's Cabo Wabo Tequila is supposed to be pretty good.

Posted by: buzzion at April 29, 2018 04:27 PM (cAnNx)

Damn straight!
*HIC*

Posted by: Hillary! at April 29, 2018 06:07 PM (UsCnO)

275 CBD, do you like scrambled eggs with ketchup?
Posted by: JuJuBee, just generally being shamey at April 29, 2018 06:00 PM (2NqXo)

+++

For the longest time when I was young I thought putting ketchup on scrambled eggs was a bold thing to do. I had only seen men do this and thought that it was a manly-man adventure.

Posted by: washrivergal at April 29, 2018 06:08 PM (tcwn1)

276 if you like reposado, try the o.g. reposado, Herradura. As far as margaritas go, use 100 agave silver, fresh lime juice*, only a small amount of agave nectar or triple sec.

My problem with margaritas is the low quality limes we get in most of the USA. Dry and too bitter. You have to add ad least some sugar syrup to offset the over sour lime juice.

As far as restaurant margs go, they know the people want to sugar, as much as the alcohol, same with the Starbucks, they understand they peddle sugar as much as anything.

Posted by: Quint at April 29, 2018 06:08 PM (n13/j)

277 Pipe tobacco is much cheaper for some reason
Posted by: mustbequantum at April 29, 2018 06:03 PM (MIKMs)

Taxes. It's taxed less if it's packed as and labeled 'pipe tobacco'.

Posted by: hogmartin at April 29, 2018 06:09 PM (y87Qq)

278 Brown Cow cream top maple flavor yogurt is the tastiest stuff out there.

Posted by: Notsothoreau at April 29, 2018 05:47 PM

Not that looks interesting. They're not afraid to push the flavor envelope. Ingredients include coffee extract, maple syrup, cane sugar.

I suspect that yogurt has always been a 'chick' thing (apologize to 'ettes). But if you ramp up the flavors then you're into 'guy' territory. Maybe sub brown sugar for cane sugar.

I might try some home-made version of that. Maybe a little Myers Rum.

Alcoholic yogurt. You heard it here first.

Posted by: Forgot My Nic at April 29, 2018 06:09 PM (LOgQ4)

279 One shot...Hey! Mas Tequila!
Two shots...Hey! que veneno!
Three shots...Arriba! Mas Tequila!

Posted by: Insomniac at April 29, 2018 06:09 PM (NWiLs)

280 Used to be able to by Berkshire pork chops for $5.95 lb,. up to a few months ago, now due to demand , $14.95. In the seventies, butchers would give you the bones of all varieties. Lamb shanks, osso bucci and oxtails were for nothing. And nobody wanted chicken wings. And the internet killed the antique biz. Progress is vastly overrated

Posted by: REDACTED at April 29, 2018 06:11 PM (Ymy4N)

281 Another great cheap blanco tequila is-

Suerte.

Made like the expensive tequilas (agave crushed with a tahona and all that)

Makes an excellent margarita.

Bonus! It's got a rabbit on the bottle.

Posted by: naturalfake at April 29, 2018 06:12 PM (E3rQ4)

282 Taxes on tobacco are insane. Especially here in the Soviet of Washington. A cigar I can buy on line for two bucks would cost eight here . Taxes are the punishment for having something fun and pleasurable. The sinners must pay!

Posted by: Winston at April 29, 2018 06:13 PM (wgCUV)

283 I mean, it's not as bad as syrup on French Toast, but then, nothing is.

HEATHEN!

Posted by: joncelli, nominal Lutheran at April 29, 2018 06:13 PM (1FhAQ)

284 Back to pork, anyone have a killer recipe for country style pork ribs
---
marinade in pineapple juice, chopped green onions and garlic (Tabasco optional) overnight.

remove from frig and allow to warm up prior to grilling. reserve most of the marinade for basting, but put some in a pan and reduce gently.

then add dark brown sugar and use to glaze meat on grill prior to serving. just don't let them catch on fire...

Posted by: redc1c4 at April 29, 2018 06:14 PM (Ihbep)

285 Posted by: REDACTED at April 29, 2018 06:11 PM (Ymy4N)

Preach it!

Ox Tails for $8.95 a pound?

Which one of you bastards made ox tails a thing?

How did the internet kill the antique biz?

I would've thought just the opposite.

Posted by: naturalfake at April 29, 2018 06:15 PM (E3rQ4)

286 Taxes on tobacco are insane. Especially here in the
Soviet of Washington. A cigar I can buy on line for two bucks would cost
eight here . Taxes are the punishment for having something fun and
pleasurable. The sinners must pay!

Posted by: Winston at April 29, 2018 06:13 PM (wgCUV)

You have no idea.

Posted by: Canuckistan at April 29, 2018 06:15 PM (2GZA8)

287 "Baked Party Ham with Pineapple and Bourbon"

That would have been my nickname in college, had I ever gone to college.

Posted by: Slapweasel, (Cold1), (T) at April 29, 2018 06:17 PM (Ckg4U)

288 I am not sure what you are talking about re tobacco but you can keep pipe tobacco in mason jars basically forever. Pipe tobacco does not need to be kept at 70 percent humidity like hand rolled cigars. I think the humidity on pipe tobacco is in the 15 percent range.

Posted by: Quint at April 29, 2018 06:17 PM (n13/j)

289 286 Taxes on tobacco are insane. Especially here in the
Soviet of Washington. A cigar I can buy on line for two bucks would cost
eight here . Taxes are the punishment for having something fun and
pleasurable. The sinners must pay!

Posted by: Winston at April 29, 2018 06:13 PM (wgCUV)

===

What gets me is often I see beggars on street corners smoking cigarettes. And not the home-rolled ones either.
You have to be Mr. Moneybags if you live in Washington and smoke.

Posted by: washrivergal at April 29, 2018 06:18 PM (tcwn1)

290 How did the internet kill the antique biz?

I would've thought just the opposite.
Posted by: naturalfake at April 29, 2018 06:15 PM (E3rQ4)

Mystery is the greatest aphrodisiac know to man.

Posted by: REDACTED at April 29, 2018 06:18 PM (Ymy4N)

291 I haven't ventured into BC for years. The taxes did seem a tad, excessive though. I've gotten to where I hate metropolitan areas and Vancouver, BC just doesn't have the appeal.

Posted by: Winston at April 29, 2018 06:19 PM (wgCUV)

292 Fruit and pork is a classic. My Mom used to make pork chops with apple sauce on the side. I like a dab of fig jam on top of a pork chop. Or this blueberry gravy for pork tenderloin.

Posted by: PJ at April 29, 2018 06:19 PM (qlTN9)

293 My fuckig "n" key ait workig

Posted by: REDACTED at April 29, 2018 06:19 PM (Ymy4N)

294 PJ - the judges give your double back Lindy into the barrel a solid 10.

Posted by: Your Decidedly Devious Uncle Palpatine at April 29, 2018 06:21 PM (fA1SL)

295 Posted by: PJ at April 29, 2018 06:19 PM (qlTN9)

Watcha wearing, barrel buddy ??

Posted by: SHEPPY at April 29, 2018 06:21 PM (Ymy4N)

296 Hey y'all

Bubba Bluebell. Hmmmm. Hmmmmmmmm.

I could roll with that.

And I second Weasel's admiration for the magnificent pork feast made by B. bluebell's hands. It was mighty tasty.

Posted by: moki at April 29, 2018 06:21 PM (V+V48)

297 I arrange for imported cigars and pipe tobacco from outside the pale. that is, NC and PA. Teh interwebs is a great thing.
My other vice, being good bourbon is not a cheap thing either. And, ten bucks for a six pack of beer is absurd.

Posted by: Winston at April 29, 2018 06:21 PM (wgCUV)

298 CBD, do you like scrambled eggs with ketchup?

Posted by: JuJuBee, just generally being shamey at April 29, 2018 06:00 PM (2NqXo)

I'm not a savage.

Good hot sauce or some green chile sauce.

Or maple syrup of course.

Posted by: CharlieBrown'sDildo at April 29, 2018 06:22 PM (wYseH)

299 That would have been my nickname in college, had I ever gone to college.
Posted by: Slapweasel, (Cold1), (T) at April 29, 2018 06:17 PM (Ckg4U)

Slapweasel would have bee my nic in the eleventh grade, had ever made the eleventh grade

Posted by: REDACTED at April 29, 2018 06:23 PM (Ymy4N)

300 At 300 comments it's time for me to grab a cold Irish Death and a good cigar and head for the sunshine on the deck. Later gator's

Posted by: Winston at April 29, 2018 06:24 PM (wgCUV)

301 Posted by: Winston at April 29, 2018 06:21 PM (wgCUV)
----------
I get cigars which are unavailable in the Eastados Unidos from a dealer in Switzerland. Very reliable.

Posted by: Weasel at April 29, 2018 06:25 PM (MVjcR)

302 PJ - The barrel calls

Posted by: Skip at April 29, 2018 06:25 PM (aC6Sd)

303 I arrange for imported cigars and pipe tobacco from outside the pale. that is, NC and PA. Teh interwebs is a great thing.

My other vice, being good bourbon is not a cheap thing either. And, ten bucks for a six pack of beer is absurd.

Posted by: Winston at April 29, 2018 06:21 PM (wgCUV)

Buy some seeds and grow your own, screw'em. It's fun, although the end product will probably suck.

Posted by: Quint at April 29, 2018 06:26 PM (n13/j)

304 Or maple syrup of course.
Posted by: CharlieBrown'sDildo at April 29, 2018 06:22 PM

Now you're just trolling us ...

Posted by: Duncanthrax at April 29, 2018 06:27 PM (DMUuz)

305 "Slapweasel would have bee my nic in the eleventh grade, had ever made the eleventh grade."
-Posted by: REDACTED at April 29, 2018 06:23 PM (Ymy4N)

*HAH!*

Posted by: Slapweasel, (Cold1), (T) at April 29, 2018 06:27 PM (Ckg4U)

306 >>Now you're just trolling us ...

A Yankees fan who trolls?

Wow, didn't see that coming. At all.

Posted by: JackStraw at April 29, 2018 06:28 PM (/tuJf)

307 Anyone else wondering about CBD's palate?
+++
I do and it is un-nerving. I like and admire the fellow, otherwise.<<<

I work with a 66 year old chap who frequently microwaves pepperoni hot pockets for breakfast. It's a test of my resolve.

Posted by: Fritz at April 29, 2018 06:31 PM (J7XgW)

308 Here's a pork-and-fruit dish you all might not know: Pibil. It's a Mexican dish (Mayan, I believe). You marinate pork with orange juice, pepper, garlic, achiote, salt, and oregano for 24 hours, then cook it low-and-slow for about 6 hours. The traditional way is a charcoal pit, but it seems like a natural for a crock pot or the equivalent.

Posted by: Trimegistus at April 29, 2018 06:33 PM (1ZEu3)

309 Buy some seeds and grow your own, screw'em. It's fun, although the end product will probably suck.
Posted by: Quint at April 29, 2018 06:26 PM (n13/j)

Pipe tobacco isn't too hard, from what I've heard. Not unless you're doing Cavendish or navy plugs or something like that. Basically you just keep it in the rafters of the garage or in the attic until it's dry and then shred it. If you want an English or VaPer then you have to find a Latakia or Perique but that's not much of the blend ratio.

I have some VA burley germinating right now, I'll let you know how it turns out this fall.

Posted by: hogmartin at April 29, 2018 06:33 PM (y87Qq)

310 I like my porkchops with a nice heaping dollop of mayochup.

Posted by: John Kerry at April 29, 2018 06:33 PM (/qEW2)

311 I work with a 66 year old chap who frequently microwaves pepperoni hot pockets for breakfast. It's a test of my resolve.
Posted by: Fritz at April 29, 2018 06:31 PM (J7XgW)

I bought a box a few weeks ago just try try'em.

Inedible garbage. I am going heat them all up and leave them for the bears out back.

They eat anything.

Posted by: Hairyback Guy at April 29, 2018 06:35 PM (EoRCO)

312
Buy some seeds and grow your own, screw'em. It's fun, although the end product will probably suck.

Posted by: Quint at April 29, 2018 06:26 PM (n13/j)

Pipe tobacco isn't too hard, from what I've heard. Not unless you're
doing Cavendish or navy plugs or something like that. Basically you
just keep it in the rafters of the garage or in the attic until it's dry
and then shred it. If you want an English or VaPer then you have to
find a Latakia or Perique but that's not much of the blend ratio.

I have some VA burley germinating right now, I'll let you know how it turns out this fall.

Posted by: hogmartin at April 29, 2018 06:33 PM (y87Qq)
I grew my own, it was a great experience. I think the key is fermentation. Air is likely not enough to get good flavor in the end.

Posted by: Quint at April 29, 2018 06:36 PM (n13/j)

313 I grew my own, it was a great experience. I think the key is fermentation. Air is likely not enough to get good flavor in the end.
Posted by: Quint at April 29, 2018 06:36 PM (n13/j)

Oh! I thought you were just spitballing. How did you do it and what didn't you like about the result?

Posted by: hogmartin at April 29, 2018 06:37 PM (y87Qq)

314 I get cigars which are unavailable in the Eastados Unidos from a dealer in Switzerland. Very reliable.
Posted by: Weasel at April 29, 2018 06:25 PM

If you have them, then they are not 'unavailable' in Los Estados Unidos, si?

Posted by: Duncanthrax at April 29, 2018 06:39 PM (DMUuz)

315 Years ago traveling down a back road in SC following a tractor towing a wagon full of tobacco, 1 large leaf blew out and we pondered to go get it or not, but didn't do it.

Posted by: Skip at April 29, 2018 06:40 PM (aC6Sd)

316 Have never been especially fond of pork chops. love pork, especially pork roast but never the chop.

the crackling pork shank at maloney and porcelli is pretty good.

Posted by: yankeefifth at April 29, 2018 06:41 PM (MTjB1)

317 you are losing your taste for margaritas because tequila is a disgusting alcohol. drink of the peasants peasant.

Posted by: yankeefifth at April 29, 2018 06:42 PM (MTjB1)

318 How did the internet kill the antique biz?

I would've thought just the opposite.
Posted by: naturalfakei
---------

I'm thinking that as the boomer generation fades away, so will any interest of antiques. The same is true of vintage/muscle cars.

Millennials simply have no interest in them. I suspect that correlation between the rise of the internet and fall of the antiques business is more association than causation.

I recently had a conversation with a woman who has moved here from California, and was, of course looking for a house for her daughter and son-in-law, so they could move here too. Oh, yes, she's an uber-Lib.

Anyhow, she mentioned one of 20's house here in the neighborhood, that she had toured. Her comment was, "No modern modern person could live in that house".

It's a beautiful place, trust me. I managed to bite my tongue and not say "That reinforces my contempt for modern people".

Posted by: Mike Hammer, etc., etc. at April 29, 2018 06:43 PM (7ThJ3)

319 norovirus is probably more common in chain restaurants because they have higher volume and clientele with worse hygiene.

Posted by: yankeefifth at April 29, 2018 06:44 PM (MTjB1)

320 Hey! I just saw CBD's wedding broadcast live on TCM!

Posted by: andycanuck at April 29, 2018 06:44 PM (VBKy9)

321 >>>Inedible garbage. I am going heat them all up and leave them for the bears out back.
<<<

I take no issues with the man's diet, but instead of staying in the break room where the microwave is located, he brings his morning fare back into my office and nibbles on it like a fucking chipmunk.

Posted by: Fritz at April 29, 2018 06:44 PM (J7XgW)

322 Don't overlook Costcos brand.

I'll have to give that a whirl. I've been pleasantly surprised by Costco spirits before.

Posted by: Bitter Clinger at April 29, 2018 06:45 PM (uApS1)

323 I love breakfast porkchops ( that's what we called the thin cut chops) . I used to eat four or five at a sitting when I was a growing boy.

Posted by: Sebastian Melmoth at April 29, 2018 06:46 PM (2DOZq)

324 Hey! I just saw CBD's wedding broadcast live on TCM!

Posted by: andycanuck at April 29, 2018 06:44 PM (VBKy9)

*Switches from the hockey game to TCM*

Fiddler on the Roof.

Back to hockey.

Posted by: Vendette at April 29, 2018 06:46 PM (2GZA8)

325
If you have them, then they are not 'unavailable' in Los Estados Unidos, si?
Posted by: Duncanthrax at April 29, 2018 06:39 PM (DMUuz)
-------
True.They arrive by airmail in a plain brown box.

Posted by: Weasel at April 29, 2018 06:46 PM (MVjcR)

326 drink of the peasants peasant.
------
That's why they're called peons!

Posted by: andycanuck at April 29, 2018 06:46 PM (VBKy9)

327 That's why they're called peons!
Posted by: andycanuck at April

which is derived from the ancient "piss overs"

Posted by: yankeefifth at April 29, 2018 06:49 PM (MTjB1)

328 Anyhow, she mentioned one of 20's house here in the neighborhood, that she had toured. Her comment was, "No modern modern person could live in that house".

It's a beautiful place, trust me. I managed to bite my tongue and not say "That reinforces my contempt for modern people".
Posted by: Mike Hammer, etc., etc. at April 29, 2018 06:43 PM (7ThJ3)

Yet living in a gingerbread shipping container would be wonderful in her eyes.
*sigh*
With bluetooth and routers and ductless heat pumps you only need power outlets which are not hard to retrofit into any structure.
It must be an inherent fear of being surrounded by true-dimension lumber.

Posted by: Kindltot at April 29, 2018 06:50 PM (2K6fY)

329 Years ago traveling down a back road in SC following a tractor towing a wagon full of tobacco, 1 large leaf blew out and we pondered to go get it or not, but didn't do it.
Posted by: Skip
------------

I've picked tobacco, topped tobacco, tied tobacco, and put it up in barns, been to auctions. So, that's a little amusing.

Years ago, some buddies from up in northern Indiana met me down here for a motorcycle/camping trip out east to the Outer Banks. Somewhere out there we were riding through cotton fields, and I could see them peering around.

I stopped, and had them walk over to the edge of a field and pick a couple of cotton balls as souvenirs, as I figured it was the only time in their lives that that they were ever going to be in a cotton field, and picking cotton.

Posted by: Mike Hammer, etc., etc. at April 29, 2018 06:51 PM (w1zJX)

330 It's a beautiful place, trust me. I managed to bite my tongue and not say "That reinforces my contempt for modern people".
Posted by: Mike Hammer, etc., etc. at April 29, 2018 06:43 PM (7ThJ3)

Did it have the laundry room in the basement, like in caveman days? That's a violation of basic human rights, that is.

Posted by: hogmartin at April 29, 2018 06:51 PM (y87Qq)

331 she mentioned one of 20's house here in the neighborhood, that she had toured. Her comment was, "No modern modern person could live in that house".

It's a beautiful place, trust me. I managed to bite my tongue and not say "That reinforces my contempt for modern people".
Posted by: Mike Hammer, etc., etc. at April

what was her reasoning? was it the architecture, appliances, amenities?

Posted by: yankeefifth at April 29, 2018 06:52 PM (MTjB1)

332 I grew my own, it was a great experience. I think
the key is fermentation. Air is likely not enough to get good flavor in
the end.

Posted by: Quint at April 29, 2018 06:36 PM (n13/j)

Oh! I thought you were just spitballing. How did you do it and what didn't you like about the result?

Posted by: hogmartin at April 29, 2018 06:37 PM (y87Qq)

Well I did it on a very very small scale lol. I think in the end I had one full grown plant. I just did it for the experience. Tobacco is very tough for a newbie. You start off with hundreds of seeds, 20-30 seedlings, and end up with just a few healthy plants to grow. Then the key is sun. lots and lots of sun. If your property gets a lot of shade, you will actually have to move these plants around in pots for example. I think you need somewhere in the 10 hours plus of sun region.
Without getting into a long story, I just think the key is fermentation. There is more than one way to go but you should have a plan. Most chewing tobaccos, pipe tobaccos etc use smoke/heat. Heat is always the one thing you have to have, high end cigars use the weight of tobacco bales plus the natural heat of fermentation, but that is on a large scale, the Swedish Snus makers use steam pasteurization. I think if tobacco is not fermented properly it will taste too grassy. Smoking tobacco is not just a plant, it is a process.

For me it was just a fun project to grow the plants and air cure them. I think I made some chew because it was easiest. Oh yeah, make sure you get the right tobacco. I had Virginia Gold which is really a cigarette tobacco.

There is a lot of good info on the web. :Hell, most Americans don't even know they can grow their own tobacco for personal consumption, sad! btw, I also planted grape vines, because, screw'em lol

Posted by: Quint at April 29, 2018 06:53 PM (n13/j)

333 Jack Straw is here?

I figured he was on a boat goin' to Southern islands, sailing a reach before a followin' sea, makin' for the trades on the outside, and the downhill run to Papeete, 80 feet of the waterline nicely making way.

Posted by: Stephen Stills at April 29, 2018 06:53 PM (LOgQ4)

334
Did it have the laundry room in the basement, like in caveman days? That's a violation of basic human rights, that is.
Posted by: hogmartin
------------

Just as ours does, with a pair of laundry sinks. Also, a door that led outside to where the clothesline was. Curiously, our house does not have a laundry chute

Posted by: Mike Hammer, etc., etc. at April 29, 2018 06:54 PM (w1zJX)

335 andycanuck @ 320- CBD's wedding!
I saw it too. Dancing and music are the bestest. One of my guilty pleasures is dancing Rabbis set to 'Happy'. Watch it over and over.

Posted by: Eromero at April 29, 2018 06:55 PM (zLDYs)

336 I figured he was on a boat goin' to Southern islands, sailing a reach before a followin' sea, makin' for the trades on the outside, and the downhill run to Papeete, 80 feet of the waterline nicely making way.
Posted by: Stephen Stills
-------------

Observing the Southern Cross.

Posted by: Mike Hammer, etc., etc. at April 29, 2018 06:55 PM (w1zJX)

337 stopped, and had them walk over to the edge of a field and pick a couple of cotton balls as souvenirs, as I figured it was the only time in their lives that that they were ever going to be in a cotton field, and picking cotton.

Posted by: Mike Hammer, etc., etc. at April 29, 2018 06:51 PM (w1zJX)

-

Grew up in Alabama. Yankee friend in college asked me why there were huge rectangular concrete forms in the fields.

(trailers full of cotton)

Posted by: Moron Robbie - I choose to live my life as a black woman at April 29, 2018 06:56 PM (VgKNm)

338 Re: Norovirus, a minor rant...
In general, a lot of people do not wash their hands after. Not that I'm watching, but I am. There are clean-freak germophobes who will not touch anything except themselves in the can. Once outside the door, they touch everything again with those same junk-germ laden hands.

Posted by: Burger Chef at April 29, 2018 06:57 PM (RuIsu)

339 Observing the Southern Cross.
Posted by: Mike Hammer, etc., etc.
------------

In That vein, I've been walking outside in the evening to simultaneously view Jupitor rising in the east as Venus sets in the west.

Posted by: Mike Hammer, etc., etc. at April 29, 2018 06:57 PM (cp1if)

340 "Jupiter", dammit.

Posted by: Mike Hammer, etc., etc. at April 29, 2018 06:58 PM (cp1if)

341 redc, thanks for the country style ribs recipe. May well try that next time I see some for ridiculously low prices.

Posted by: rhomboid, now with Dragon Energy at April 29, 2018 06:58 PM (QDnY+)

342 Man, that would be nice if 67 GTOs ever got back down to the point where mere mortals could consider buying one again.

Posted by: Moron Robbie - I choose to live my life as a black woman at April 29, 2018 06:58 PM (VgKNm)

343 Quint @332- Tobacco seed.
I bought some at the Jacksonville Texas Veterans swap meet some time back. Since I only smoke a cigar every other year or so, they are for barter. In the burning times, you know.

Posted by: Eromero at April 29, 2018 06:59 PM (zLDYs)

344 Whatever you do, avoid pork rib tips. Good flavor but borderline dangerous to eat because there are so many small bones. I found a pack on clearance and tried them, but ended up throwing lots of it away. I think it had something in Spanish on the shrink wrap, so I figure it's a Hispanic thing.

They weren't cheap originally, either.

Posted by: Moron Robbie - I choose to live my life as a black woman at April 29, 2018 07:02 PM (VgKNm)

345 Carrie Underpants is knockin' it out of the rink in Nashville.

Posted by: garrett at April 29, 2018 07:02 PM (cY6Y5)

346 Okay, what's the barrel and what did I do wrong? There were no links in there.

Posted by: PJ at April 29, 2018 07:02 PM (qlTN9)

347 Grew up in Alabama. Yankee friend in college asked me why there were huge rectangular concrete forms in the fields.

(trailers full of cotton)
Posted by: Moron Robbie
-----------

A friend of mine from school spent a three day holiday. He'd been raised in the Bronx.

The second day we were there, I took him out and handed him my Model 1100 Remington 12 ga., and had him loose a round.

Decades later at a school reunion, he told me that he had never forgotten that.

Posted by: Mike Hammer, etc., etc. at April 29, 2018 07:02 PM (Zdm89)

348 Did it have the laundry room in the basement, like in caveman days?

That's where I have mine . . .

Posted by: boulder t'hobo at April 29, 2018 07:03 PM (6FqZa)

349 >>Carrie Underpants is knockin' it out of the rink in Nashville.

John has a long mustache.

Posted by: JackStraw at April 29, 2018 07:03 PM (/tuJf)

350 Okay, what's the barrel and what did I do wrong? There were no links in there.

Posted by: PJ at April 29, 2018 07:02 PM (qlTN9)

Either the old version of Explorer or you copied it from a word document.

Posted by: Vendette at April 29, 2018 07:03 PM (2GZA8)

351 In That vein, I've been walking outside in the evening to simultaneously view Jupiter rising in the east

Wave hi to the tentacle monsters under Europa for me.

Posted by: Kurt! at April 29, 2018 07:04 PM (6FqZa)

352 Pj Your comment covered a city block in lenght

Posted by: Skip at April 29, 2018 07:05 PM (aC6Sd)

353 Posted by: Mike Hammer, etc., etc. at April 29, 2018 06:54 PM (w1zJX)

I wouldn't mind drywall and regular studs for hanging things on the walls, because I'm afraid if I do anything I'll leave craters in the plaster... but I'm willing make that trade for 80 year old hardwood floors and a real brick exterior any day.

Posted by: hogmartin at April 29, 2018 07:05 PM (y87Qq)

354 ...and Nashville goes up 1 - 0 in the first :30!

Posted by: garrett at April 29, 2018 07:05 PM (cY6Y5)

355 279 One shot...Hey! Mas Tequila!
Two shots...Hey! que veneno!
Three shots...Arriba! Mas Tequila!
Posted by: Insomniac at April 29, 2018 06:09 PM (NWiLs)

Or, as seen on the t-shirt of a coed at Virginia Tech, circa 1987:

One tequila

Two tequila

Three tequila

Floor!

Posted by: joncelli, nominal Lutheran at April 29, 2018 07:05 PM (1FhAQ)

356 When I worked at Planet Hollywood in Waikiki some years ago they had an awesome mango and sweet onion salsa they served with their pork dishes.

And, pork is very, very under-rated as a grilling meat.

Posted by: davidt at April 29, 2018 07:06 PM (djCea)

357 Just as ours does, with a pair of laundry sinks. Also, a door that led
outside to where the clothesline was. Curiously, our house does not
have a laundry chute
=====

Mine had the big doors like Wizard of Oz for tornadoes. The laundry chutes must be permanently dismantled for child safety. If there is a small built-in seat in a closet or a bathroom, it was probably a laundry chute at one time.

Posted by: mustbequantum at April 29, 2018 07:06 PM (MIKMs)

358 Most public places and even food industries are crawling with nasty bugs if you look in the right places. It is virtually impossible to eliminate.

On the other hand, the restaurants could do a better job of sanitation, but it is usually the customers not following proper sanitation that are the culprits. All it takes is the right one.

Wash your frickin hands.

Posted by: Aetius451AD at April 29, 2018 07:06 PM (ycWCI)

359 342 Man, that would be nice if 67 GTOs ever got back down to the point where mere mortals could consider buying one again.
Posted by: Moron Robbie - I choose to live my life as a black woman at April 29, 2018 06:58 PM (VgKNm)

I actually owed a 1966 Alfa giulietta spider ad a a 1972 280 SL, which I bought new. Would like to have them back now

Posted by: REDACTED at April 29, 2018 07:07 PM (Ymy4N)

360 'Dad - I think he's gonna pork her...'

Posted by: Rusty at April 29, 2018 07:07 PM (cY6Y5)

361 I stopped, and had them walk over to the edge of a
field and pick a couple of cotton balls as souvenirs, as I figured it
was the only time in their lives that that they were ever going to be in
a cotton field, and picking cotton.

Posted by: Mike Hammer, etc., etc. at April 29, 2018 06:51 PM (w1zJX)

I remember as kids being in the country down South. We picked a few "tobacco" leaves. Of course we didn't have any plan on what to do with them. Good thing though, they were corn plant leaves.

Posted by: Quint at April 29, 2018 07:07 PM (n13/j)

362 That's where I have mine . . .
Posted by: boulder t'hobo at April 29, 2018 07:03 PM (6FqZa)

Same. Mine drains into a pipe that runs across the floor to the grate that may actually lead directly to hell.

Posted by: hogmartin at April 29, 2018 07:08 PM (y87Qq)

363 Plaster can be patched just as easy, ok almost, as drywall

Posted by: Skip at April 29, 2018 07:08 PM (aC6Sd)

364 I wouldn't mind drywall and regular studs for hanging things on the
walls, because I'm afraid if I do anything I'll leave craters in the
plaster...

=====

I'm a big, big fan of the new 3M products.

Posted by: mustbequantum at April 29, 2018 07:10 PM (MIKMs)

365 Plaster can be patched just as easy, ok almost, as drywall
Posted by: Skip at April 29, 2018 07:08 PM (aC6Sd)

I know you can mud over it (not that I know how to, but I know it can be done), but it's hard to tell where the studs are. They don't seem to be at regular intervals from room to room.

Posted by: hogmartin at April 29, 2018 07:10 PM (y87Qq)

366 I take no issues with the man's diet, but instead of staying in the break room where the microwave is located, he brings his morning fare back into my office and nibbles on it like a fucking chipmunk.

Posted by: Fritz at April 29, 2018 06:44 PM (J7XgW)

Yup....when I went to eat one, I cut a piece off and began to chew it.

I got the feeling that my colon, which is the strongest muscle in my body and has killed many a thing, would not be able to pass this thing called a hot pocket.

Posted by: Hairyback Guy at April 29, 2018 07:10 PM (EoRCO)

367 I haven't read all the comments so I don't know if anyone has noted that the price of tequila is going up due to a shortage of blue agave. On the bright side, capitalism finds a way and in a couple of years they will be over producing and marginal suppliers will go under.

Posted by: Grump928(C) Justice is my Sarah Palin's uterus at April 29, 2018 07:11 PM (yQpMk)

368
First Lady Melania Trump Releases Details for the Trump Administration's First State Visit

Menu

The menu will be a showcase of the best of America's cuisines and traditions, with nuances of French influences prepared by the renowned White House Executive Chef, Christeta Comerford (a full menu can be found at the bottom of the release).

The first course celebrates the wondrous first harvest of spring, using greens from the White House kitchen garden.

The main course will be a Rack of Spring Lamb and Carolina Gold Rice Jambalaya, which will be cooked in a New Orleans tradition and scented with the trinity of Cajun cooking---celery, peppers, and onions, and spiced with herbs from the South Lawn.

Dessert will be a Nectarine Tart infused with White House honey and accented by creme fraiche ice cream.

Wines

The wines were selected to complement the menu and embody the historic friendship between the United States and France, which dates back to the American Revolution.

The Domaine Serene Chardonnay "Evenstad Reserve" 2015 is the product of American and French collaboration---a combination of French plants from Dijon that thrive in the volcanic Oregon soil and colder temperatures. The wine was aged in 40 percent French oak barrels for more than 12 months.

The Domaine Drouhin Pinot Noir "Laurene" 2014---This wine uses the motto "French soul-Oregon soil." The grapes at Domaine Drouhin are harvested and sorted by hand and fermented in French Oak barrels.

Schramsberg Demi-Sec "Cremant" has been served in the White House for official and ceremonial events many times over the years. The subtle sweetness and creamy effervescence of the 2014 vintage is the perfect accompaniment for a nectarine tart.

Full Menu:

First Course:
Goat Cheese Gateau
Tomato Jam
Buttermilk Biscuit Crumbles
Young Variegated Lettuces

Main Course:
Rack of Spring Lamb
Burnt Cipollini Soubise
Carolina Gold Rice Jambalaya

Dessert:
Nectarine Tart
Creme Fraiche Ice Cream

whitehouse.gov

I always grab a bag of the Carolina Gold Rice when in Charleston.

Lovely menu.

I've made both desserts, for sure, as well as many of the other items, like the Goat Cheese Gateau and Tomato jam. Pretty much everything but the Burnt Cipollini Soubise...? Will have to look up.

Going to check out the wine list.

Posted by: artisanal 'ette at April 29, 2018 07:11 PM (fceHP)

369 Casa del Weaselo was built in 1960. All brick with hardwood floors in surprisingly nice shape. Thankfully the cats manage to spare the floors and puke on the oriental rugs.

Posted by: Weasel at April 29, 2018 07:12 PM (MVjcR)

370 I know you can mud over it (not that I know how to, but I know it can be
done), but it's hard to tell where the studs are. They don't seem to be
at regular intervals from room to room.
=====

Picture rails had a purpose.

Posted by: mustbequantum at April 29, 2018 07:12 PM (MIKMs)

371 what was her reasoning? was it the architecture, appliances, amenities?
Posted by: yankeefifth
-----------

Y5, I know this woman, she lives two doors down, I watched as she deconstructed and reconstructed, in California style, the house she and her husband bought. She spent $600K doing that, then divorced her husband.

She holds political meetings of Progressives at her house.

There was no way I was going to get into a discussion regarding her plaints. I don't have high blood pressure, as a rule, but this person causes pounding in my ears as I summon every last molecule of Southern collegiality to keep from stripping the bark off her.

Posted by: Mike Hammer, etc., etc. at April 29, 2018 07:12 PM (Zdm89)

372 297 I arrange for imported cigars and pipe tobacco from outside the pale. that is, NC and PA. Teh interwebs is a great thing.
My other vice, being good bourbon is not a cheap thing either. And, ten bucks for a six pack of beer is absurd.
Posted by: Winston at April 29, 2018 06:21 PM (wgCUV)

Pipesancigars.com does right by me. Reasonably cheap bulk pipe tobacco, good, fast shipping. They're here in PA so I pay state tax but it's not unreasonable.

Posted by: joncelli, nominal Lutheran at April 29, 2018 07:13 PM (1FhAQ)

373 There are numerous hangers that can be used in drywall or plaster if you miss studs or are not where you want to hang something.

Posted by: Skip at April 29, 2018 07:13 PM (aC6Sd)

374 Anyhow, she mentioned one of 20's house here in the neighborhood, that she had toured. Her comment was, "No modern modern person could live in that house".

It's a beautiful place, trust me. I managed to bite my tongue and not say "That reinforces my contempt for modern people".

Posted by: Mike Hammer, etc., etc. at April 29, 2018 06:43 PM

You see, 'modern people' -- actual civilized people, as opposed to knuckle dragging Neanderthals -- would rather go to the gym and replicate the actions involved in moving a rather modest amount of laundry up and down a flight of stairs, all the while fashionably attired for all to see. /s

My wife has 'killer calves' from such Neanderthal activities. I've considered moving the laundry from the lower level. Not an insurmountable task. Then rejected the notion. Because stocking covered calves. Sometimes fish-net covered.

Posted by: Forgot My Nic at April 29, 2018 07:13 PM (LOgQ4)

375 Posted by: hogmartin at April 29, 2018 07:10 PM (y87Qq)

They make stud finders ya know. Mrs. Redacted has one, that's how we met

Posted by: REDACTED at April 29, 2018 07:13 PM (Ymy4N)

376 >>There are numerous hangers that can be used in drywall or plaster if you miss studs or are not where you want to hang something.

And none should be trusted with anything weighing over 6 oz.

Posted by: garrett at April 29, 2018 07:15 PM (9lzoO)

377 Good thing though, they were corn plant leaves.
Posted by: Quint
-------------

Grits bushes. Those are grits bushes.

Posted by: Mike Hammer, etc., etc. at April 29, 2018 07:15 PM (Zdm89)

378 Someone dropped that pork chop in the weeds, and failed to clean at least one sprig off of it.

Other than that, it looks yummy.

Posted by: GnuBreed at April 29, 2018 07:16 PM (0ogQG)

379 Sunterra Meats has a pork packing plant in the little town near me, and most of the product is boxed frozen pork for the Japan market. But I'm told they have a little deli in the plant office, and that pork is very reasonable there. Will have to check it out.

Posted by: Alberta Oil Peon at April 29, 2018 07:16 PM (WFV7d)

380 I have used the brass hangers that have the tiny nails in them for years in all my shops. They are a little costly but they hardly leave a mark when you remove them and some of them can hold 150 lbs

Posted by: REDACTED at April 29, 2018 07:16 PM (Ymy4N)

381 Let Us Put Our pork In You!

Posted by: Sunterra Meats rejected ad campaigns at April 29, 2018 07:17 PM (ajuih)

382 Someone dropped that pork chop in the weeds

And we'll never have that recipe again ... oh no

Posted by: boulder terlit hobo at April 29, 2018 07:17 PM (6FqZa)

383 And none should be trusted with anything weighing over 6 oz.
=====

Newer ones (past 4 years) are really good.

Posted by: mustbequantum at April 29, 2018 07:17 PM (MIKMs)

384 And none should be trusted with anything weighing over 6 oz.
Posted by: garrett
------------

Dammit! Now you tell me.

Posted by: Ace's drill at April 29, 2018 07:18 PM (nBBdT)

385 know this woman, she lives two doors down, I watched as she deconstructed and reconstructed, in California style, the house she and her husband bought. She spent $600K doing that, then divorced her husband.

She holds political meetings of Progressives at her house.

There was no way I was going to get into a discussion regarding her plaints. I don't have high blood pressure, as a rule, but this person causes pounding in my ears as I summon every last molecule of Southern collegiality to keep from stripping the bark off her.
Posted by: Mike Hammer, etc., etc. at April

lol.

did not doubt you. was only curious if she had some particular reason. guess it is simply her.

Posted by: yankeefifth at April 29, 2018 07:19 PM (MTjB1)

386 Had never heard of the Carolina gold rice, but now need to get some.

That menu was great, and the French-American theme is so good, so easy, and so perfectly represents how well the cultural and other outcomes can be. The wine industry is a perfect example.

I think the only (?) Dem elected official invited to the dinner was the governor of LA - also a nice touch. A dynamic country has homogenized, sadly, so much of American life, but LA retains much of its distinctive character, and it's nice to reference that unique French historical connection.

Posted by: rhomboid, now with Dragon Energy at April 29, 2018 07:19 PM (QDnY+)

387 And we'll never have that recipe again ... oh no
Posted by: boulder terlit hobo
--------------

*rummages in drawer for a gun*

Posted by: Mike Hammer, etc., etc. at April 29, 2018 07:19 PM (nBBdT)

388 Posted by: artisanal 'ette at April 29, 2018 07:11 PM (fceHP)

What she organized is remarkable for a bunch of reasons: She pretty much organized it herself (she has 4 people on staff; Michelle had 2 dozen or so); she used china that was already there (the Obamas had a lot of dinners outside on the south lawn and had to rent tents and they also rented the dinnerware); the WH chef created the meal (the Obamas brought in a lot of celebrity chefs for their dinners); the floral arrangements had French and American influences; and she cast aside tradition by standing by Donald on the stage at the welcoming ceremony. Tradition is for the spouses to stand on the lawn beside the stage. Even the bouquet of flowers given to Mrs. Macron at Andrews was a diplomatic touch.

Posted by: Vendette at April 29, 2018 07:19 PM (2GZA8)

389 Grits bushes. Those are grits bushes.

Posted by: Mike Hammer, etc., etc. at April 29, 2018 07:15 PM (Zdm89)

Heh, makes sense, it is where they grow grits.

Posted by: Quint at April 29, 2018 07:20 PM (n13/j)

390 I think the only (?) Dem elected official invited to
the dinner was the governor of LA - also a nice touch. A dynamic
country has homogenized, sadly, so much of American life, but LA retains
much of its distinctive character, and it's nice to reference that French historical connection.

Posted by: rhomboid, now with Dragon Energy at April 29, 2018 07:19 PM (QDnY+)

You are correct. The only Dem elected official in attendance was LA's governor. Both of LA's GOP senators were there as well.

Posted by: Vendette at April 29, 2018 07:21 PM (2GZA8)

391 And none should be trusted with anything weighing over 6 oz.
Posted by: garrett at April 29, 2018 07:15 PM (9lzoO)

Thank you. Yes, this. I'm not going to trust a TV or ˢ ʰ ᵉ ˡ ᵛ ᵉ ˢ to the plaster surface.

And studfinders, at least the $15 ones, don't work on these walls. I've had OK luck with a pinpointing metal detector but it's still sketchy and requires nails in the actual stud.

Posted by: hogmartin at April 29, 2018 07:21 PM (y87Qq)

392 did not doubt you. was only curious if she had some particular reason. guess it is simply her.
Posted by: yankeefifth
------------

I would guess that it is on account of the place having walls, rooms, and ceilings. The previous 3 or 4 generations that lived there were lucky to have survived.

Posted by: Mike Hammer, etc., etc. at April 29, 2018 07:21 PM (nBBdT)

393 >Grits bushes. Those are grits bushes.

Posted by: Mike Hammer, etc., etc. at April 29, 2018 07:15 PM (Zdm89)

Northern folk like me just don't get grits. I tried to like them. Cheesy grits, shrimp and grits etc but...nah.

For the record, I did agree with 1 CBD food pairing today. Green chile sauce on eggs. Especially roasted Hatch green chile. Huevos rancheros, New Mexican style.

Posted by: Muad'dib at April 29, 2018 07:21 PM (AIXgy)

394 I would guess that it is on account of the place having walls, rooms, and ceilings. The previous 3 or 4 generations that lived there were lucky to have survived.
Posted by: Mike Hammer, etc., etc. at April

double lol. the open concept scam. interestingly, the "defined space" movement has stated taking off and now people are putting the walls back. guess contractors finally got smart about how to make money.

Posted by: yankeefifth at April 29, 2018 07:23 PM (MTjB1)

395 Gun thread is up.

Posted by: Vendette at April 29, 2018 07:24 PM (2GZA8)

396 Nood. Guns.

Posted by: Calm Mentor at April 29, 2018 07:24 PM (9iACz)

397 CBD keeps on going on about "tradition" too!

Posted by: andycanuck at April 29, 2018 07:24 PM (VBKy9)

398 never understood why open concept took off so big. hell, I like my commentors in separate grey boxes, sure as hell do not want everyone roaming around in my 5,000 square foot, suburban, studio apartment.

Posted by: yankeefifth at April 29, 2018 07:25 PM (MTjB1)

399 Vendette, thanks for those interesting additional details.

Yeah I know it's a familiar head-shaker, but the treatment of Melania by the MSM, and her seemingly shunned status in pop culture .... wow.

She seems grounded, modest, warm, and very likeable. Stunning doesn't hurt, either. Sad! Really a telling and damning index on the civic degradation.

Posted by: rhomboid, now with Dragon Energy at April 29, 2018 07:25 PM (QDnY+)

400
For finding studs I take a finishing nail and wrap a piece of tape around it at the 3/4" mark. Tap into wall. If no obstruction, move over another 1 inch and repeat. Lather, rinse, repeat.

I discovered, sadly, that some plumbing, done by complete dumb asses, can sit right up against the drywall. Go too deep with a finishing nail, you'll discover water.

Posted by: Forgot My Nic at April 29, 2018 07:26 PM (LOgQ4)

401 Northern folk like me just don't get grits. I tried to like them. Cheesy grits, shrimp and grits etc but...nah.
------------

Every Christmas, I ship a few pounds of stone-ground grits out to some emigrant friends, who live in the grits-deprived NW. Sad, really.

Posted by: Mike Hammer, etc., etc. at April 29, 2018 07:26 PM (9tO1t)

402 Vendette, thanks for those interesting additional details.

Yeah I know it's a familiar head-shaker, but the treatment of
Melania by the MSM, and her seemingly shunned status in pop culture ....
wow.

She seems grounded, modest, warm, and very likeable. Stunning
doesn't hurt, either. Sad! Really a telling and damning index on the
civic degradation.

Posted by: rhomboid, now with Dragon Energy at April 29, 2018 07:25 PM (QDnY+)

She speaks 5 languages. If a Democrat president's wife had the same ability it would be known hither and yon.

Posted by: Vendette at April 29, 2018 07:26 PM (2GZA8)

403 The tv bracket is going to cover up the space, it also should with only a little luck hit 2 studs.
Just start banging holes until you hiy something

Posted by: Skip at April 29, 2018 07:27 PM (aC6Sd)

404 g'early evenin', 'rons

Posted by: AltonJackson at April 29, 2018 07:27 PM (KCxzN)

405 Pipesancigars.com does right by me. Reasonably cheap bulk pipe tobacco, good, fast shipping. They're here in PA so I pay state tax but it's not unreasonable.
Posted by: joncelli, nominal Lutheran at April 29, 2018 07:13 PM (1FhAQ)

They also have really good sales on pipes and the best prices for Dunhill tins anywhere, but it seems like if you don't pounce on the sale emails as soon as you get the notification, everything's sold out in 30 minutes or so.

So it would not be unreasonable to say that I'm being conditioned to jump on the pipe when I hear the bell.

Posted by: hogmartin at April 29, 2018 07:27 PM (y87Qq)

406 People, grits is grits. You dip them on the plate, and your anywhichway eggs, your sausage, redripe tomatoes, and hot sauce. If you have anything else you like throw it on top. But never, damnit I mean never, put sugar or anything sweet in grits. It's ....un-natural. You can however, have biskits and fig preserves on the side. And of course, bourbon in you butter coffee. You're welcome.

Posted by: Eromero at April 29, 2018 07:27 PM (zLDYs)

407 I discovered, sadly, that some plumbing, done by complete dumb asses, can sit right up against the drywall. Go too deep with a finishing nail, you'll discover water.
Posted by: Forgot My Nic
------------

Well, you don't have to worry about that with PEX...wait...

Posted by: Mike Hammer, etc., etc. at April 29, 2018 07:28 PM (9tO1t)

408 385 know this woman, she lives two doors down, I watched as she deconstructed and reconstructed, in California style, the house she and her husband bought. She spent $600K doing that, then divorced her husband

Sounds like abortion Barbie. Spend her husband's money then kick him to the curb once she has what she wants out of him.

Posted by: Insomniac at April 29, 2018 07:28 PM (NWiLs)

409 400
For finding studs I take a finishing nail and wrap a piece of tape around it at the 3/4" mark. Tap into wall. If no obstruction, move over another 1 inch and repeat. Lather, rinse, repeat.

==

I have a trick for finding studs!

Posted by: Sandra Fluke at April 29, 2018 07:29 PM (ANIFC)

410 So it would not be unreasonable to say that I'm being conditioned to jump on the pipe when I hear the bell.

Phrasing!

Posted by: Insomniac at April 29, 2018 07:29 PM (NWiLs)

411 >>There are numerous hangers that can be used in drywall or plaster if you miss studs or are not where you want to hang something.

And we're shelving again.

Posted by: JackStraw at April 29, 2018 07:29 PM (/tuJf)

412 I grew my own, it was a great experience. I think

the key is fermentation. Air is likely not enough to get good flavor in

the end.

Posted by: Quint at April 29, 2018 06:36 PM (n13/j)

Oh! I thought you were just spitballing. How did you do it and what didn't you like about the result?

Posted by: hogmartin at April 29, 2018 06:37 PM (y87Qq)

Well
I did it on a very very small scale lol. I think in the end I had one
full grown plant. I just did it for the experience. Tobacco is very
tough for a newbie. You start off with hundreds of seeds, 20-30
seedlings, and end up with just a few healthy plants to grow. Then the
key is sun. lots and lots of sun. If your property gets a lot of shade,
you will actually have to move these plants around in pots for example. I
think you need somewhere in the 10 hours plus of sun region.
Without
getting into a long story, I just think the key is fermentation. There
is more than one way to go but you should have a plan. Most chewing
tobaccos, pipe tobaccos etc use smoke/heat. Heat is always the one thing
you have to have, high end cigars use the weight of tobacco bales plus
the natural heat of fermentation, but that is on a large scale, the
Swedish Snus makers use steam pasteurization. I think if tobacco is not
fermented properly it will taste too grassy. Smoking tobacco is not just
a plant, it is a process.

For me it was just a fun project to
grow the plants and air cure them. I think I made some chew because it
was easiest. Oh yeah, make sure you get the right tobacco. I had
Virginia Gold which is really a cigarette tobacco.

There is a
lot of good info on the web. :Hell, most Americans don't even know they
can grow their own tobacco for personal consumption, sad! btw, I also
planted grape vines, because, screw'em lol

Posted by: Quint at April 29, 2018 06:53 PM (n13/j)

To be more specific, I think the people who say you need to build some type of kiln are likely right. Seems like a pain but why stop the process from success if you have gone that far? You might also want to look at twist tobacco, I think that can be done without artificial heat but you should check up on it to be sure. There are some old timey methods like using pressure as they do with Perique.
I don't want to give you any bad advice. My main point is have a fermenting plan for after air curing, the info is out there. Good luck.

Posted by: Quint at April 29, 2018 07:34 PM (n13/j)

413 Used ketchup on just about everything except salad when I was in the Marines. The cooking was nowhere up to my mom's, so I claim self-defense. Almost never use it these days except on burgers and commercial beef stew.

Posted by: empire1 at April 29, 2018 07:35 PM (T41se)

414 Called 'mince' pie in the Midwest.

Posted by: mustbequantum at April 29, 2018 05:22 PM (MIKMs)

Mince (mincemeat) pie =/= raisin pie. Not even close. Mincemeat is a preserve made of various fruits, and no raisins, AKAIK. It is spicy, and has a bit of tang to it like Worcestershire sauce.
Mince pie is traditionally served with "hard sauce", which is sort of like cake frosting, but contains rum, rum glorious rum.

Posted by: Alberta Oil Peon at April 29, 2018 07:39 PM (WFV7d)

415 Oh, and by the way -- I hate steet stuff, with the single exception of maple sugar candy. Otherwise, leave it the *bleep* off stuff, especially meats!

Posted by: empire1 at April 29, 2018 07:39 PM (T41se)

416 My main point is have a fermenting plan for after air curing, the info is out there. Good luck.
Posted by: Quint at April 29, 2018 07:34 PM (n13/j)

Air curing was my plan :-/

I was just going to bundle it in my attic and let the late summer heat dry it. I guess I'll have to do some research and see what I can do after that if it's not enough. Thanks for the heads-up.

Posted by: hogmartin at April 29, 2018 07:41 PM (y87Qq)

417 I was just going to bundle it in my attic and let
the late summer heat dry it. I guess I'll have to do some research and
see what I can do after that if it's not enough. Thanks for the
heads-up.

Posted by: hogmartin at April 29, 2018 07:41 PM (y87Qq)

Sounds like a plan. If I remember correctly, once you air cure it properly there is no big rush. You can try it at that point and see what you think. My guess is you will want to do more to get it right. The key to air curing is for the process to happen slowly and evenly, you don't want the leaves to dry too fast and leave some green/chlorophyll Of course there are always a few exceptions (aint that always the way?) like candela leaves that are supposed to be green. But I doubt you are messing with those.

Posted by: Quint at April 29, 2018 07:48 PM (n13/j)

418 Buy some seeds and grow your own, screw'em. It's fun, although the end product will probably suck.

Posted by: Quint at April 29, 2018 06:26 PM (n13/j)

You can buy bourbon seeds? (checks bank account)

Posted by: Alberta Oil Peon at April 29, 2018 07:53 PM (WFV7d)

419 I am not one to fruit up a ham, grandmother use to make it with the pineapple rings and I thought it was too sweet and hated it. Don't get the Virginia hams for same reason.
Posted by: Skip at April 29, 2018 04:17

J doesn't use pineapple rings, but she soaked the ham overnight in pineapple juice. It draws out some of the salt, which she is sensitive to. It's pretty tasty, w/out a lot of pineapple coming thru, just a little.

Posted by: Farmer at April 29, 2018 07:56 PM (yJ1e6)

420 Buy some seeds and grow your own, screw'em. It's fun, although the end product will probably suck.

Posted by: Quint at April 29, 2018 06:26 PM (n13/j)

You can buy bourbon seeds? (checks bank account)

Posted by: Alberta Oil Peon at April 29, 2018 07:53 PM (WFV7d)

Lol, if only. I have made beer an cider. The cider went pretty well but it is very hit and miss. I pretty much came to the conclusion that I am too much of a snob to like any fermented beverage I could make.

Posted by: Quint at April 29, 2018 07:57 PM (n13/j)

421 "You can buy bourbon seeds?"

Yup

Posted by: Jack and The Beam stock at April 29, 2018 07:59 PM (UdKB7)

422 Mine had the big doors like Wizard of Oz for
tornadoes. The laundry chutes must be permanently dismantled for child
safety. If there is a small built-in seat in a closet or a bathroom, it
was probably a laundry chute at one time.

Posted by: mustbequantum at April 29, 2018 07:06 PM (MIKMs)

My house has a functional laundry chute, located in the bathroom.

Posted by: Alberta Oil Peon at April 29, 2018 08:02 PM (WFV7d)

423 I ate a ton of roast pig and grapes at a wedding once. I don't know why, but the combination of the two was delicious

Posted by: Johnny at April 29, 2018 08:07 PM (gUs6q)

424
I ate a ton of roast pig and grapes at a wedding once. I don't know why, but the combination of the two was delicious

Posted by: Johnny at April 29, 2018 08:07 PM (gUs6q)

the beverage form of grapes is the best imo.

Posted by: Quint at April 29, 2018 08:09 PM (n13/j)

425 Just put chicken parm in the oven.

Posted by: Infidel at April 29, 2018 08:20 PM (a3OL0)

426 what is great is real homemade pork and beans, with actual shredded pork instead of that little piece of fat they put in the cans.
Posted by: Guy Mohawk at April 29, 2018 04:20

Now that sounds good. We have a leftover pork roast in the fridge, may do that tomorrow. Then we can save the bacon for something else.

Posted by: Farmer at April 29, 2018 08:26 PM (yJ1e6)

427 Well I agree w/ CDB, don't really need applesauce w/ pork, but my wife insists on it. I do see how it goes together and eat it sometimes, usually don't care. However, no sypup on French toast is just nuts. You only use butter?

To pork chops, if grilled on the grill, good, sometimes panfried w/ cr of mushroom soup. Also fried, then baked on a bed of cr of chicken soup, w/ cr of chicken soup. Then there's lightly breaded w/ seasoned club crackers, oh yeah, that's yummy.

Posted by: Farmer at April 29, 2018 08:36 PM (yJ1e6)

428 Also fried, then baked on a bed of cr of chicken soup, w/ cr of chicken soup

Duh, that's supposed to be on a bed of Uncle Ben's Wild Rice. Very good combo.

Posted by: Farmer at April 29, 2018 08:58 PM (yJ1e6)

429 Not a big fan of pork and fruit, but it works because pork and sugar works. I mean, of course it does, that's bacon. But it's also sweet and sour pork and shredded pork with hoisin sauce and Shanghai pork belly and Kansas City ribs.

Posted by: Splunge at April 29, 2018 10:24 PM (Vb4BV)

430 Not to rain on everybody's parade, but some of us Jooos out there, who recognize Ace as a pretty Jooo-friendly site (e.g., "gefilte fish replacements... and other goodies... cbd dot aoshq at gmail dot com"), aren't crazy 'bout encountering a big pigmeat pigout. It's hard enough making the first large steps towards kashrut (and indeed pigmeat is the about only trayf I've managed to semi-heroically fend off for over a decade now) without having intense visual encounters like these!

Posted by: Alan Potkin at April 29, 2018 10:43 PM (SiAfF)

431 Baked Pineapple with 1" thick butterfly pork chops. Fantastic!

and I think maybe my wife is some reincarnated joo or something, because I like pork and ham just fine but she just really doesn't want to have anything to do with it, most of the time.

Posted by: Tom Servo at April 30, 2018 12:08 AM (V2Yro)

432 Regarding your p-values, they do not establish the extent of the difference but just that there is a difference

Posted by: skzion at April 30, 2018 10:46 AM (vqSpp)

433 If you wish for to increase your knowledge just keep visiting this site and be updated with the most recent information posted here.

Posted by: internet marketing at May 10, 2018 04:07 AM (H7Pl1)

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