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Food Thread: Sheep, Organic Chemistry And Marbles

rack-of-lamb.jpg

Herb-crusted rack of lamb is one of those foods that I will eat whenever I can, but it is ridiculously expensive in restaurants, and so easy to make at home that I rarely (read: never) order it anymore. I saw it on the menu last night at a French restaurant in Manhattan. It was something like $48, which is just silly. I can go to Costco and buy excellent quality Australian lamb and make enough for six people for $48.

Sear the rack. Coat it with an herb mixture. Roast in a medium oven with a temperature probe set to your preferred doneness.

See? I told you it was easy. Just don't serve it with mint jelly, which is worse than serving French Toast with syrup.

******

This looks interesting, and he isn't charging an obscene amount of money for his whiskey. It's about $50 at discount, which is a reasonable price for an interesting experiment.
20-Year-Old Whiskey in 6 Days: Will This Self-Taught Chemist Upend the Liquor Industry?
Why does a well-aged glass of smokey whiskey taste so good? It's all about the chemistry of sitting in a barrel for decades. "The polymer structures make the wood slowly fall apart," says Bryan Davis, a pioneering distiller who learned the science of liquor production by watching MIT classes on YouTube. "They shed all of these precursor chemicals that turn into different stuff that tastes really good." This time-consuming process is the reason distillers have to charge five figures for a top-shelf bottle.
I am however deeply suspicious of his explanation of the chemistry behind the transformation from raw whiskey to finished product. I think that there are too many variables for him to proclaim with any scientific confidence that he knows what's going on in his reaction vessels. Video lectures does not an organic chemistry expert make!

Any PhDs in organic chemistry out there who can weigh in on this?

******

These kinds of articles are ubiquitous. Most are just click-bait, but one can find a few valuable nuggets. This one has a couple that are good ideas. The tomato-cutting hack is a good one. 20 Cheap Kitchen Hacks That Will Make You Master of Your Domain But mostly when I see these hacks I think, "Yeah, but there are a bunch of different ways to achieve the same result." I think most people find ways to streamline the few chores in the kitchen that are truly irritating or unpleasant to do, and simply manage the rest as part of the cooking process. Personally, I don't mind cutting grape tomatoes one by one. I rarely have to cut more than a cup or so of them, and unless I am in a big rush, the simple and satisfying process of using the correct tool (a sharp serrated blade) is part of the simple pleasure of cooking.
******

Yeah....no.
Thermal Shock Porterhouse Steak
I really, really enjoy Alton Brown, but sometimes he gets too wrapped up in fine-tuning technique, and loses sight of the fact that changing technique is not always a good thing. Another way to make a porterhouse is to cook it the identical way Brown does in this recipe, only easier: in a cast-iron pan. You know, how cooks have been doing it for years and years, with marvelous results.
******

I may have mentioned once or twice or 800 times that "fat is flavor." And that's why beautifully marbled prime beef is so good, and often prohibitively expensive for non trust-fund folk. It costs lots of money to fatten cattle, and only a small percentage of them turn out to be well-marbled enough to be graded as prime beef. But there are huge variations in that grade, and sometimes we at the retail end of the food chain get beef that is the equal of the best and most expensive stuff that is usually found only at great steakhouses and obscenely expensive boutique butchers.

marbled NY Strip.jpg

A few weeks ago I wandered past the butcher counter at my local supermarket and discovered an entire short loin of beef that, believe it or not, was even more beautifully marbled than the glorious stuff in the photo! I was a fool, and only got two steaks, which were perhaps the best beef I have ever eaten.

What's my point, besides that I was a idiot for not buying the whole thing? Use your eyes when you are shopping for meat. It is entirely possible that your local market's huge sale on steaks will include a few that are significantly better than the rest. Be particular...be picky...be a bit of a jerk if necessary. Poke through all of the packages. Ask to see the loin underneath the one on display. You will eventually get lucky and find a great steak at a manageable price. And this is true of pork too! For chicken? I have no idea. Is there some visible difference between good and great chicken?

Beuller?

******

The Last Word is a cocktail, and until this morning I had never heard of it. It seems like it would be quite good, and I love the name...it is apropos for The Horde.
******

I have been revisiting some of my well-used recipes, ones that I have posted here; sometimes more than once! So I will be, for the near future, a bit more selective in what I post as the recipe of the week, and sometimes, like today, skip it.
******

Food and cooking tips, good mustard, Oakland style BBQ sauce, gefilte fish replacements, thick and fluffy pita and Browning Hi Powers: 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 I have a biscuit recipe for everyone. Back in a minute.

Posted by: Moron Robbie - I choose to live my life as a black woman at May 20, 2018 03:54 PM (VgKNm)

2 >Just don't serve it with mint jelly, which is worse than serving French Toast with syrup.
---
I use a mixture of A1 and Heinz 57.

Posted by: pogomip at May 20, 2018 03:54 PM (vnB5M)

3 I don't know; I think The First Word seems like a more appropriate title for the Horde.

Posted by: bluebell at May 20, 2018 03:55 PM (oMtOd)

4 Or maybe The Bad Word, a link to which you can find at The Last Word link.

Posted by: bluebell at May 20, 2018 03:57 PM (oMtOd)

5 See? I told you it was easy. Just don't serve it with mint jelly, which is worse than serving French Toast with syrup.

++++

French Toast and syrup belong together like twins separated at birth. It's wrong not to reunite them.

But, mint jelly on lamb is too sweet. Better: mint sauce.

https://www.marthastewart.com/344484/fresh-mint-sauce

Posted by: Anon Y. Mous at May 20, 2018 03:57 PM (pvjTE)

6 Lamb makes me ill but I love a good gyro.

Posted by: San Franpsycho at May 20, 2018 03:58 PM (EZebt)

7 I may have mentioned once or twice or 800 times that "fat is flavor."
And that's why beautifully marbled prime beef is so good, and often
prohibitively expensive for non trust-fund folk.

---

I remember reading an interview with an old black guy Southern chef from thirty or forty years ago who said that if you don't get a bit of an upset stomach from all the fat, the steak didn't taste as good as it should've. That has stuck with me ever since.

Posted by: Moron Robbie - I choose to live my life as a black woman at May 20, 2018 03:59 PM (VgKNm)

8 This time-consuming process is the reason distillers have to charge five figures for a top-shelf bottle.

Yeah, they don't have to, they just can. That's why scotch prices have skyrocketed recently.

Posted by: pep at May 20, 2018 03:59 PM (LAe3v)

9
Lamb makes me ill but I love a good gyro.

Posted by: San Franpsycho at May 20, 2018 03:58 PM (EZebt)

Doesn't that have lamb in it?

And...is The Tadich Grill still alive and kicking? And has it decayed along with the rest of the city?

Posted by: CharlieBrown'sDildo at May 20, 2018 03:59 PM (wYseH)

10 I told you it was easy. Just don't serve it with mint jelly, which is worse than serving French Toast with syrup.


=

serving lamb with mint is a culinary mistake, serving French Toast with salt is a crime

Posted by: runner at May 20, 2018 04:00 PM (/U6eQ)

11 I like mutton better, preferably wild Colorado mutton. Lamb is not a favorite. Perhaps because I set the oven on fire with one time.

Posted by: Eromero at May 20, 2018 04:00 PM (zLDYs)

12
The Last Word is a cocktail, and until this morning I had never heard of it. It seems like it would be quite good, and I love the name...it is apropos for The Horde.
Posted by: CBD at 04:00 PM


The recipe reminds a bit of a Gimlet: gin + Rose's sweetened lime juice

Posted by: Retired Buckeye Cop is now an engineer at May 20, 2018 04:00 PM (5Yee7)

13 >>>Sear the rack. Coat it with an herb mixture.

Yeah but you've still got to french it.

Posted by: Steve and Cold Bear at May 20, 2018 04:02 PM (/qEW2)

14
Hadrian Meat Axiom No. 1: fat is delicious.

Posted by: Hadrian the Seventh at May 20, 2018 04:03 PM (2YTv9)

15 "20 yeat old whiskey in 6 days"

Apostate!!

I'm drinking a PVW 20 after coming back from the range. No way that could be compared to some chemical mix.

Posted by: Marcus T at May 20, 2018 04:03 PM (J5Nd5)

16 The best part about a Last Word? (And, why it's a Horde favorite?)

"There will be no math."

It's an "equal parts" drink. Juice a lime. Notice how much juice there is. Use that much of the other 3 liquors.

No two-thirds-of-an-ounce or square-root-of-three jiggers of anything.

It's a drink you can mix right even if you're on your fourth one.

Posted by: mikeski at May 20, 2018 04:03 PM (JGBbg)

17 Lamb, when cooked correctly, is a marvelous thing.

Tonight I be making eye of round, sauteed spinach and baked tater.

Martinis of course, one olive.

Posted by: Hairyback Guy at May 20, 2018 04:04 PM (EoRCO)

18
Any PhDs in organic chemistry out there who can weigh in on this?

Mine is in inorganic chemistry. Braise your chicken with titanium tetrachloride before cooking.

Posted by: Hadrian the Seventh at May 20, 2018 04:04 PM (2YTv9)

19 Yeah but you've still got to french it.

Posted by: Steve and Cold Bear at May 20, 2018 04:02 PM (/qEW2)

NO!

Have you not been paying attention?

The meat on the bones is marvelous; fatty and unctuous and delicious.

Frenching anything (culinarily) is a no-no.

Posted by: CharlieBrown'sDildo at May 20, 2018 04:04 PM (wYseH)

20 "Is there some visible difference between good and great chicken?"

Great chicken has a golden crispy crust.

Posted by: f'd at May 20, 2018 04:05 PM (UdKB7)

21 Axiom No. 1: fat is delicious.

Posted by: Hadrian the Seventh at May 20, 2018 04:03 PM (2YTv9)

Axiom No. 2: See Axiom No. 1

Posted by: CharlieBrown'sDildo at May 20, 2018 04:06 PM (wYseH)

22 Lamb chops bone in on the grill. Delicious with a light Texas BBQ rub.

Posted by: Marcus T at May 20, 2018 04:06 PM (J5Nd5)

23 Years ago when I was a wee lass my dad brought a lamb to my grandmom's house. I was so thrilled to see the baby sheep, and could hear it bleating from its enclosure.

A few days later I went to visit her but heard no sounds coming from her holding cell. Actually it turned out she was on Death Row because daddy had brought her to grandmom's house to be the main course for Easter dinner.

Posted by: kallisto at May 20, 2018 04:06 PM (kD8Fh)

24 Related to the post below: Do we need to find the perfect popcorn accompaniment for the coming "Trumpening" (as indicated by his recent tweets)???

Maybe this? https://tinyurl.com/pt4qy7s


Or maybe.....caramel popcorn balls, IYKWIMAITYD.

Posted by: Lizzy at May 20, 2018 04:06 PM (W+vEI)

25 19
Yeah but you've still got to french it
Posted by: Steve and Cold Bear at May 20, 2018 04:02 PM (/qEW2)

NO!



Leg successfully pulled.

Posted by: pep at May 20, 2018 04:06 PM (LAe3v)

26 The area where my parents were born is famous for its lamb on a spit, called "arrosticini".

They were delicious when I used to eat them, however the memory of the Death Row lamb haunts me still and I no longer touch the stuff.

Posted by: kallisto at May 20, 2018 04:07 PM (kD8Fh)

27 Posted by: CharlieBrown'sDildo at May 20, 2018 03:59 PM (wYseH)

Yes, I don't always eat what's best for me. There's a Greek place in Inner Sunset that does a good chicken gyro.

Yes, still there, but I haven't been in 15 years. It's probably covered in excrement like everything...

Posted by: San Franpsycho at May 20, 2018 04:07 PM (EZebt)

28 For quite a few years now I've done most meats, steaks, ribs, chops, chicken, lamb, using sous vide. Also since finding a local butcher who sells whole primals I've taken to buying them and cleaning them up and cutting them as I want. So I look online to see how others, pros, cut up various primals.

Last winter I got a good deal on Top Sirloin primals and got some and looked for how to prepare them. This video (I'm just putting the title and name because I want to put a Youtube link later and at times comments can't have two links) "How to cut a sirloin into steaks" by William McCann.

In it he shows how there is one muscle, a triangular shaped cap called "coulotte", that should be removed first and steaked out separately as the grain in it runs opposite of the rest of the sirloin. I went online to find out how to sous vide this cut and found this delightful channel.

http://tinyurl.com/yb4of45w

"Sous Vide Everything"

It is done by a Brazilian guy living in south Florida. The Brazilian name for that coulotte steak is "Picanha." The videos are informative but even more they are fun, and funny too. And that's what I wanted to share.

Posted by: geoffb at May 20, 2018 04:07 PM (zOpu5)

29 Ate herb-encrusted lamb last night (at a restaurant) and it was spectacular.

Posted by: Huck Follywood, Vigilance Committee supporter at May 20, 2018 04:07 PM (rBnYq)

30 A few days later I went to visit her but heard no sounds coming from her holding cell. Actually it turned out she was on Death Row because daddy had brought her to grandmom's house to be the main course for Easter dinner.
Posted by: kallisto at May 20, 2018 04:06 PM (kD8Fh)
-----------

See, this is why I would make a lousy farmer's wife. I just couldn't bear this.

Posted by: bluebell at May 20, 2018 04:08 PM (oMtOd)

31 When Costco has lamb I often buy it and am never disappointed. Theirs is better than Whole Wallet's.

Posted by: Huck Follywood, Vigilance Committee supporter at May 20, 2018 04:08 PM (rBnYq)

32 Hadria the 7th @ 14--Fat is delicious.I NEVER trim cooked fat off anything. Prime rib? Bacon? Porkchop? Eat the whole thing. Well, noi bones, of course. I don't eat much chicken, but will attest that chicken soup can't be made without the fat.

Posted by: Eromero at May 20, 2018 04:08 PM (zLDYs)

33 I'm going to try my first spatchcock/butterfly chicken tonight. With butter, garlic and lemon. Any tips for a newbie?

Posted by: Infidel at May 20, 2018 04:09 PM (a3OL0)

34 Check it out, souped up limo:


https://www.youtube.com/watch?v=JcKXP3lkmJw


Not off topic. Soup.

Posted by: eleven at May 20, 2018 04:09 PM (+lOpA)

35 I've eaten lots of stuffed grape leaves. No runs for me.

Posted by: Steve and Cold Bear at May 20, 2018 04:09 PM (/qEW2)

36 arrosticini:

https://preview.tinyurl.com/y8ze2wh8

Posted by: kallisto at May 20, 2018 04:09 PM (kD8Fh)

37 Is there some visible difference between good and great chicken?

Good chicken looks like boneless, skinless chicken breasts, and great chicken looks like anything else?

Posted by: mikeski at May 20, 2018 04:09 PM (JGBbg)

38 31
When Costco has lamb I often buy it and am never disappointed.


Don't they always have lamb?

Posted by: pep at May 20, 2018 04:10 PM (LAe3v)

39
Two Costco lamb racks, sprinkle garlic and herbes de Provence, cook at 350F for 1 hour. Comes with Her Majesty's Seal of Approval.

Posted by: Hadrian the Seventh at May 20, 2018 04:10 PM (2YTv9)

40 Kallisto @ 26--I though the lambs were silent?

Posted by: Eromero at May 20, 2018 04:11 PM (zLDYs)

41 See, this is why I would make a lousy farmer's wife. I just couldn't bear this.



Posted by: bluebell at May 20, 2018 04:08 PM (oMtOd)


The first time I went to visit the folks in Italy, I had to get used to the animal umm, "scents", because at the time they still had a couple cows housed in the ground floor beneath the living quarters.

One morning I walked down to my aunt's house and the women were all busy cooking in the kitchen. There was this bigass stockpot with a cover on it, on the fire.

I took a peek and almost lost my lunch. It was some freakin' animal head with the damn deadeye staring up at me.

Posted by: kallisto at May 20, 2018 04:11 PM (kD8Fh)

42 What the hell is mint jelly?
Chop up a handful of mint leaves.
Crush with a little sugar.
Add just enough hot water to dissolve the sugar residue and vinegar to balance the taste.
Mint sauce.

Posted by: lotocoti at May 20, 2018 04:11 PM (s/OOz)

43 Made lamb curry for Mom for Muthah's Day. A boneless leg o' lamb was expensive but still cheaper than two entrees at a nice restaurant. Made stock from the bits I trimmed off and used it in lamb barley soup.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at May 20, 2018 04:11 PM (qJtVm)

44 A couple of years back a friend here in town built himself an Argentine grill/oven, using indirect heat to slow cook meats. It does wonderful things for beef, though you do need a steamship roast to get the full effect.

Posted by: Huck Follywood, Vigilance Committee supporter at May 20, 2018 04:12 PM (rBnYq)

45 I am however deeply suspicious of his explanation of the chemistry
behind the transformation from raw whiskey to finished product. I think
that there are too many variables for him to proclaim with any
scientific confidence that he knows what's going on in his reaction
vessels. Video lectures does not an organic chemistry expert make!
Any PhDs in organic chemistry out there who can weigh in on this?


There is a local guy who is working on the theory that the interaction of the raw whiskey or brandy with the wood is what is doing the maturing of the raw spirits into fine aged liquors. He is looking into re-manufacturing wood casks by re shaving the staves and rebuilding the casks so they hold 1/3 or 1/2 as originally so more liquor in percentage can be in contact with the wood.
He was also talking about shifting the barrels during the aging to increase the turn over of the raw spirits.

Never knew what he has done about that.

Posted by: Kindltot at May 20, 2018 04:12 PM (2K6fY)

46 Anyway after that I just stuck to eating pasta and whatever the aunties grew out of the ground.

Posted by: kallisto at May 20, 2018 04:13 PM (kD8Fh)

47 ..."See? I told you it was easy. Just don't serve it with mint jelly, which is worse than serving French Toast with syrup."

The first half of this sentence is Gospel. The second half is Rubbish.

I enjoy my custard pastries in-and-of-themselves as much as the next guy. I also abhor maple-flavored anything, minus good, pure syrup.

I'll meet you halfway and accept powdered sugar and strawberries as a reasonable substitute.

Mint Jelly should be nuked from orbit. It is a vile abomination upon the Only Two Jams and Jellies that exist in My World.

There is strawberry and there is grape. Those are the only two jellies that exist, period.

My ignorance knows no bounds and I will come to fisticuffs over it.

Posted by: Slapweasel, (Cold1), (T) at May 20, 2018 04:13 PM (Ckg4U)

48 Costco's pre-packaged chicken breasts and tenders are hard to beat. They come with two (three small sometimes) breasts per pouch, and six pouches per "pack." I think they're better than Tyson and some big names.

Costco's microwave popcorn is also the only kind I buy anymore.

Posted by: Moron Robbie - I choose to live my life as a black woman at May 20, 2018 04:13 PM (VgKNm)

49 I have a good friend, a rock rib conservative, who is a catlle and sheep rancher in Montana.

They have an up hill fight competing with the Aussie and Kiwi's on lamb prices because there governments in effect subsidize that industry.

I only buy lamb if it is from the USA.

Consider helping our own first.

Thanks

Posted by: Charles Martel at May 20, 2018 04:13 PM (gp7Z8)

50 You beef and bourbon twinks ( is there such a thing?) are chapping my ass! Don't make me come over there and put a boot in your asses!

Posted by: Fritz at May 20, 2018 04:14 PM (J7XgW)

51 A couple of years back a friend here in town built
himself an Argentine grill/oven, using indirect heat to slow cook meats.
It does wonderful things for beef, though you do need a steamship roast
to get the full effect.
Posted by: Huck Follywood, Vigilance Committee supporter at May 20, 2018 04:12 PM (rBnYq)


A fogon de lena. I am looking into making one of those. What did he build the stove out of? I am looking at the drum salvaged out of a clothes dryer, but I have seen them made with half a 55 gal drum.

Posted by: Kindltot at May 20, 2018 04:14 PM (2K6fY)

52 I find there's more flavor in the more expensive chicken. I don't buy organics though. I just want something that lived a bit longer than the chickens for the 89 cent hind quarters.

Posted by: Notsothoreau at May 20, 2018 04:14 PM (Lqy/e)

53 I age my moonshine for 4-6 days with charred Apple wood it comes out like an aged whiskey that even snobs day is pretty good.

Traditional alcohol is aged on white oak because the closed cellular structure of white oak made the best non leaking barrels.

The applewood had an open cell structure still I get a good transfer in an out of the wood.


Posted by: Thesgm at May 20, 2018 04:15 PM (Njq1s)

54 If you can sell me a whiskey or scotch or bourbon or what-not that has 95% of the flavor but none of the prestige at 1/3rd of the cost, sign me up. I'll pour that sucker into another bottle to satisfy my snooty friends (ha - not really) and call it a day.

Posted by: Moron Robbie - I choose to live my life as a black woman at May 20, 2018 04:15 PM (VgKNm)

55
Fat is delicious. I NEVER trim cooked fat off anything. Prime rib? Bacon? Porkchop? Eat the whole thing. Well, noi bones, of course. I don't eat much chicken, but will attest that chicken soup can't be made without the fat.

Posted by: Eromero at May 20, 2018 04:08 PM (zLDYs)


Early in our long and otherwise happy marriage, I caught Her Majesty cheating on me by trimming the fat off a roast to give to the dogs. I now cook all beef, pork, lamb and chicken.

Posted by: Hadrian the Seventh at May 20, 2018 04:15 PM (YJvTN)

56 As beef prices have gone up, I find myself buying more and more lamb.

It has opened up a whole new world of flavor and cuisine. Lamb stew, grilled lamb, baked lamb -- makes me forget about beef sometimes.

While everyone looks to the Greeks for lamb recipes, I would encourage you to look into the Lebanese recipes as well. They are very creative and adventurous.

Now, pass the ouzo.

Posted by: Adirondack Patriot at May 20, 2018 04:16 PM (ZSwEo)

57 I took a peek and almost lost my lunch. It was some freakin' animal head with the damn deadeye staring up at me.
Posted by: kallisto at May 20, 2018 04:11 PM (kD8Fh)
----------

Nope nope nope nope nopity nopity nope.

Nope.

Posted by: bluebell at May 20, 2018 04:17 PM (oMtOd)

58 'A fogon de lena'

Not gonna do it, not gonna do it...

Posted by: f'd at May 20, 2018 04:17 PM (UdKB7)

59 I took a peek and almost lost my lunch. It was some freakin' animal head with the damn deadeye staring up at me.

Posted by: kallisto at May 20, 2018 04:11 PM (kD8Fh)


Hence the joke about the kid going down to the butcher and saying, "Mum says to buy a sheep's head, and leave the eyes in, since she says it has to see us through the week"

Posted by: Kindltot at May 20, 2018 04:19 PM (2K6fY)

60 Mortadella, girls. Can't make head cheese without a head.

Posted by: Ben Had at May 20, 2018 04:19 PM (C4Cm9)

61 There is a local guy who is working on the theory that the interaction
of the raw whiskey or brandy with the wood is what is doing the maturing
of the raw spirits into fine aged liquors. He is looking into
re-manufacturing wood casks by re shaving the staves and rebuilding the
casks so they hold 1/3 or 1/2 as originally so more liquor in percentage
can be in contact with the wood.
He was also talking about shifting the barrels during the aging to increase the turn over of the raw spirits.

Never knew what he has done about that.

Could this be him? My brothers have been aging cheap tequila for years in these and swear by it. I made some nice vinegar from them as well.

http://tinyurl.com/ybs6g4r7

Posted by: dartist at May 20, 2018 04:20 PM (nisXv)

62 Just don't serve it with mint jelly, which is worse than serving French Toast with syrup.
Still on about putting syrup on french toast, are yeh?
Commie.

Posted by: Additional Blond Agent at May 20, 2018 04:21 PM (j0Oc6)

63 Biscuit recipe that has been tinkered with and adapted from Jamie Dietrich's Buttermilk Biscuits:

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 tablespoon sugar

6 tablespoons frozen butter, cut into tiny cubes before placing in freezer (a bit more won't hurt anything)

1 cup buttermilk

---

Preheat oven to 425

Take the cubed butter out of the freezer

Whisk together the flour, baking powder, salt and sugar. Using your fingers, work the butter into the flour until the flour resembles coarse meal. Find each chunk and squish it into the flour mixture. Keep searching and get them all, then crush entire handfuls of the flour mixture a few times.

Add the buttermilk and stir until the dough forms a ball and pulls away from the sides of the bowl.

Turn the dough onto a floured surface and knead 7-10 times (original recipe called for up to 20, but biscuits ended up too dense even using the low number). Using your hands, pat the dough into a disk about 3/4" thick. Use either a glass -- a tumbler for brown liquors works great -- or an open-top cutter. Dip cutting edge in flour every couple of biscuits to smooth the cut. Don't press the dough back down by using a cutter that is not deep enough or is closed on the top.

Grease the skillet with a pat of butter, but don't pre-heat it.

Brush off excess flour and place biscuits in a cast-iron skillet or a sheet pan. Bake at 425 degrees for 13 to 15 minutes, then switch to broil and cook for an additional minute to brown the tops. Brush them with butter before the last minute under broil if you'd like, but they'll brown fine under the heat.

* If you don't have buttermilk you can put a tablespoon of vinegar in a cup of milk, stir for a few seconds, and then let it sit for five minutes

Posted by: Moron Robbie - I choose to live my life as a black woman at May 20, 2018 04:21 PM (VgKNm)

64
Commie.
Posted by: Additional Blond Agent at May 20, 2018 04:21 PM (j0Oc6)
--------

Yeah, I think Berkeley rubbed off on him more than he lets on.

Posted by: bluebell at May 20, 2018 04:22 PM (oMtOd)

65 I got a new toy this week that I'm really liking. It's a Blackstone flat grill. Wow it is really great but I'm still learning.

Tonight is ribeye steaks, roasted vegetables (probably brussell sprouts) baked potato for Mrs Blutarski (I'm one of Ace's low carb Gainzzers) and a new recipe for pressure cooker artichokes.

I wonder if lamb chops are doable on the griddle?

Posted by: Blutarski-esque 0.0 at May 20, 2018 04:22 PM (+Tibp)

66 I'm making a pork belly and kimchi soup just cause I had a hankering...I'm not even Korean

Posted by: lin-duh at May 20, 2018 04:23 PM (kufk0)

67 I found a cask company a couple of years ago. They have every size from 1 litre up. The cask makes a big difference on a lot of young wines.

Posted by: Ben Had at May 20, 2018 04:23 PM (C4Cm9)

68
Well, since Her Majesty is out of town I'm having pierogi for dinner.

Posted by: Hadrian the Seventh at May 20, 2018 04:24 PM (YJvTN)

69 Not gonna do it, not gonna do it...
Posted by: f'd at May 20, 2018 04:17 PM (UdKB7)


In Portuguese it is fogon da lenha if you prefer.

Posted by: Kindltot at May 20, 2018 04:24 PM (2K6fY)

70
Nope nope nope nope nopity nopity nope.

Nope.
Posted by: bluebell at May 20, 2018 04:17 PM (oMtOd)
---

Here, try my Stargazy Pie!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at May 20, 2018 04:24 PM (qJtVm)

71 My brother's restaurant in OKC made me the absolute best lamb chops I've ever had and I've had them a lot. Now I've heard the chef left so I'll find out Thursday if it still has the same magic.


Posted by: Blutarski-esque 0.0 at May 20, 2018 04:26 PM (+Tibp)

72 "In Portuguese it is fogon da lenha if you prefer."

In English it's Lena's stovepipe.

Posted by: f'd at May 20, 2018 04:26 PM (UdKB7)

73 Could this be him? My brothers have been aging cheap
tequila for years in these and swear by it. I made some nice vinegar
from them as well.

http://tinyurl.com/ybs6g4r7
Posted by: dartist at May 20, 2018 04:20 PM (nisXv)


No, but I will point this out to him. He is looking at remanufacturing leaky barrels from the local wineries before they toss them out.

Posted by: Kindltot at May 20, 2018 04:27 PM (2K6fY)

74 Damn. Did it anyway.

Posted by: f'd at May 20, 2018 04:27 PM (UdKB7)

75 Oh come on, Fench toast slathered in butter and maple syrup? Money

Posted by: Lucius Cornelius Sulla at May 20, 2018 04:27 PM (vW8Mk)

76 Another oak barrel company for aging whiskey.

http://tinyurl.com/yd3k7a4a



Posted by: dartist at May 20, 2018 04:27 PM (nisXv)

77 Bought a rack of lamb from Costco for $15 bucks. Did it sous vide with just a quick visit to a skillet with some herbs. Wife said it was maybe the best lamb she ever had.

Posted by: IanDeal at May 20, 2018 04:28 PM (5mrLG)

78 "Sous Vide Everything"


Posted by: geoffb at May 20, 2018 04:07 PM (zOpu5)I did a "Sous Vide Everything" video watching BINGE a couple of weekends ago. Couldn't stop watching! Love those guys and can't wait to try some of the techniques at home. The vids are really fun and they include Yuge Mistakes and even a prank or two. AmAAAAzing!

Posted by: Mongerel at May 20, 2018 04:28 PM (QkRei)

79 Any PhDs in organic chemistry out there who can weigh in on this?

Heck, we can't even get The Horde to agree on Dihydrous Oxide versus Oxygen Dihydride.

Posted by: Duncanthrax at May 20, 2018 04:28 PM (DMUuz)

80 See? I told you it was easy. Just don't serve it [lamb] with mint jelly, which is worse than serving French Toast with syrup.

*****

That's almost as bad as serving mashed potatoes with gravy!

Posted by: Taco Shack at May 20, 2018 04:29 PM (C+qQ0)

81 Had a grill triumph this week. Unfortunately, like much of my cooking, I will have some trouble replicating the results.

I've had my eye out for cheap beef and spotted arm roast at the grocery store in a nearby community for around $3.50 per pound. One package had significantly better marbling than the other two, so I bought that one.

I seasoned it with kosher salt and ground pepper and let it sit overnight in the fridge.

Next day, I set up the grill with fewer-than-normal briquettes. Actually, I put some unlighted briquettes on one side of the grill and added a layer of lighted ones on top. I browned the roast over the briquettes and then moved it to the other side of the grill to finish cooking.

I usually like my beef on the rare side of medium-rare, but I had read that the arm roast cut is better cooked low and slow and that it is more tender when it is more well-done since that gives the connective tissue more time to break down. I think I cooked it until the thermometer probe registered between 150-155 degrees.

I let it sit for 20 minutes and then sliced perpendicular to the grain.

It turned out pretty darn good! (Of course, beef on the grill is hard to beat.). It was even more tender than I was hoping for.

Yay, heat and beef!

Posted by: Emmie at May 20, 2018 04:29 PM (/A+Cl)

82 I'm pretty good on orgasmic chemistry.

Posted by: Shep at May 20, 2018 04:30 PM (UdKB7)

83 Kimchi and pork belly is Kimchi Jjigae

Here is a Chinese video about making it from scratch. (Hint, it starts with "pick napa cabbage on a misty morning . . ."

https://youtu.be/W4hvneKcPZI

Posted by: Kindltot at May 20, 2018 04:30 PM (2K6fY)

84 No, but I will point this out to him. He is looking at remanufacturing
leaky barrels from the local wineries before they toss them out.

My brothers re-charr the insides of their barrels after some time. I guess they lose the smoky oak flavor after awhile.

Posted by: dartist at May 20, 2018 04:30 PM (nisXv)

85 Ian Deal, what is the oven temp and what is the ideal internal temp of the lamb you shoot for?

Posted by: Blutarski-esque 0.0 at May 20, 2018 04:31 PM (+Tibp)

86
Heck, we can't even get The Horde to agree on Dihydrous Oxide versus Oxygen Dihydride.

Posted by: Duncanthrax


*sniffs haughtily*

All well-bred people refer to it as Hydroxylic Acid.

Posted by: Hadrian the Seventh at May 20, 2018 04:31 PM (siiv5)

87 I'm making a pork belly and kimchi soup just cause I had a hankering...I'm not even Korean


Posted by: lin-duh at May 20, 2018 04:23 PM


I needed some hatcho miso a few weeks back, but couldn't find any. I ran across some doenjang in HEB, and it's pretty darn good. I may convert.

Posted by: Duncanthrax at May 20, 2018 04:33 PM (DMUuz)

88
Conversation at Schloss Hadrian

Me (in kitchen): "Lamb is ready!"

HM (from bedroom): "Did you check the inside temperature? Should be 180."

Me: *checks, sees it's 165* "We're good. Come and get it."

Posted by: Hadrian the Seventh at May 20, 2018 04:35 PM (siiv5)

89 32 Hadria the 7th @ 14--Fat is delicious.I NEVER trim cooked fat off anything. Prime rib? Bacon? Porkchop? Eat the whole thing. Well, noi bones, of course. I don't eat much chicken, but will attest that chicken soup can't be made without the fat.
Posted by: Eromero at May 20, 2018 04:08 PM (zLDYs)


I haven't figured it out yet, but some chicken fat tastes weird to me even though I love crispy, well rendered chicken skin. Are some types of chicken fat tastier than others?

Posted by: Emmie at May 20, 2018 04:36 PM (/A+Cl)

90 Having a scotch, Tomatin single Highland malt, very smooth.

Posted by: Skip at May 20, 2018 04:36 PM (aC6Sd)

91 Chicken fat can be wonderful if fried and capable of gagging someone if cooked in a crock pot.

Mmm, tender chicken fat.

Posted by: Moron Robbie - I choose to live my life as a black woman at May 20, 2018 04:38 PM (VgKNm)

92 I havd come over to rare beef, lamb I'm not so sure. Isn't that child cruelty?

Posted by: Skip at May 20, 2018 04:38 PM (aC6Sd)

93 Heck, we can't even get The Horde to agree on Dihydrous Oxide versus Oxygen Dihydride.
Posted by: Duncanthrax

-----

*sniffs haughtily*
All well-bred people refer to it as Hydroxylic Acid.
Posted by: Hadrian the Seventh at May 20, 2018 04:31 PM


These well-bred people you speak of. They're the ones with Pt memberships, ampersand privilege, and wear pants to threads besides the Book Thread?

Posted by: Duncanthrax at May 20, 2018 04:39 PM (DMUuz)

94 I have a typo ' havd', and autocucumber has nothing to add, I type a name and autocucumber is all over it.

Posted by: Skip at May 20, 2018 04:40 PM (aC6Sd)

95 Another seductive, addictive, and droolworthy youtube cook is AlmazanKitchen. Everything is cooked outdoors, and you never see the man's face or hear his voice. Oh and he has a companion...an owl. You gotta see this with your own eyes because I can't even describe how gorgeous these videos are.

Posted by: Mongerel at May 20, 2018 04:40 PM (QkRei)

96 Here, try my Stargazy Pie!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at May 20, 2018 04:24 PM (qJtVm)
---------

*hork*

Posted by: bluebell at May 20, 2018 04:40 PM (oMtOd)

97 Yeah...I start my kimchi soup from pre-made kimchi from the local Korean market....no way I'm going to commifornia to pick cabbage at daybreak...sheesh. I'm no hipster!!

Posted by: lin-duh at May 20, 2018 04:41 PM (kufk0)

98 I long ago got veal often, but bet I haven't had it in 20 years.

Posted by: Skip at May 20, 2018 04:41 PM (aC6Sd)

99 US deplorably real blokes call it water.

Posted by: NaCly Dog at May 20, 2018 04:41 PM (hyuyC)

100 Emmie @ 89- It may (hell, probably is) the way the chicken is raised. Example--My Granny Eromero always said 'It is un-natural to take a chicken from biddie to frying pan in 6 weeks, the work of the devil.'. Granny was always right in things chicken.

Posted by: Eromero at May 20, 2018 04:44 PM (zLDYs)

101 I welded up a nice 30k LP burner, coming off my dual 1000 gallon doomsday tanks for my Generac 22K. Blowtorch from Hell. With an oversized seasoned steel wok I bought an auction, can do anything. $375 for a fire disc, don't think so

Posted by: REDACTED at May 20, 2018 04:45 PM (Ymy4N)

102 the whiskey for u is "1835" a kentuck ee brew I buy in Cowtown, Texas that is.
#54 Moron Robbie

Posted by: cosmic debris at May 20, 2018 04:45 PM (WX+x0)

103 It's supposed to be good weather this week, so I am getting the Coleman camp stove out of storage this week. Hurray!

I am also going to search my local library for Paleo cookbooks. Online searches keep leading me to recipes involving coconut flour or other things I can't find locally. In the meantime, I'm winging it. I had pork ribs for breakfast yesterday. Best. Diet. Evah.

Posted by: NaughtyPine at May 20, 2018 04:46 PM (fxCK2)

104 Look for Colorado or Wyoming lamb. Much better flavor than NZ.

Posted by: lynndh at May 20, 2018 04:46 PM (N33+S)

105 The IUPAC naming convention for water is Dihydrogen oxide. Accept no substitutes.

I could go on. Any takers?

Posted by: NaCly Dog at May 20, 2018 04:46 PM (hyuyC)

106 Heck, we can't even get The Horde to agree on Dihydrous Oxide versus Oxygen Dihydride.
Posted by: Duncanthrax

*sniffs haughtily*
All well-bred people refer to it as Hydroxylic Acid.
Posted by: Hadrian the Seventh at May 20, 2018 04:31 PM

These well-bred people you speak of. They're the ones with Pt memberships, ampersand privilege, and wear pants to threads besides the Book Thread?
Posted by: Duncanthrax


No platinum. Occasional pants. &s despite being a mostly-lurker.

And I prefer to call it "oxidane".

Posted by: mikeski at May 20, 2018 04:47 PM (JGBbg)

107
All this lamby goodness has reminded me this is the Whitsuntide Ember Week. Seafood on Wednesday, Friday and Saturday.

Posted by: Hadrian the Seventh at May 20, 2018 04:48 PM (YxGqh)

108 the whiskey for u is "1835" a kentuck ee brew I buy in Cowtown, Texas that is.

#54 Moron Robbie

Posted by: cosmic debris at May 20, 2018 04:45 PM (WX+x0)


---

Thanks. That sounds familiar but I've never bought it. I keep a bottle of Four Roses around most of the time because it has fit the bill. Cheap enough to not mind burning through a bottle when guests drop in for the weekend, and tasty enough that you're not ashamed to take it out of the cabinet.

Posted by: Moron Robbie - I choose to live my life as a black woman at May 20, 2018 04:49 PM (VgKNm)

109
I havd come over to rare beef, lamb I'm not so sure.

Posted by: Skip at May 20, 2018 04:38 PM (aC6Sd)

I can eat lamb at any temperature, from bloody rare to well done.

But my preference is medium/medium rare. Any rarer than that and the meat seems a bit tough to me.

Also, lamb fat is particularly...greasy? So the warmer the better.

Posted by: CharlieBrown'sDildo at May 20, 2018 04:50 PM (wYseH)

110 I remember as a pup reading my two genius sisters college textbooks, that organic chem is the about carbon. Dropped out of HS soon after

Posted by: REDACTED at May 20, 2018 04:50 PM (Ymy4N)

111 whoever recommended that AlmazanKitchen..... good one...you almost got me to buy another knife....almost

Posted by: lin-duh at May 20, 2018 04:50 PM (kufk0)

112 >>Another seductive, addictive, and droolworthy youtube cook is AlmazanKitchen. Everything is cooked outdoors, and you never see the man's face or hear his voice.

Will have to check it out...Sounds like he may be like Argentinian chef Francis Mallmann? This dude in a serious outdoor cooking master,

Posted by: Lizzy at May 20, 2018 04:51 PM (W+vEI)

113 Four Roses Single Barrel. I just went and looked. I'm sure there are others, but that's the one I've tried and stuck with.

Posted by: Moron Robbie - I choose to live my life as a black woman at May 20, 2018 04:51 PM (VgKNm)

114 $375 for a fire disc, don't think so

Posted by: REDACTED at May 20, 2018 04:45 PM (Ymy4N)

Photos please.

cbd dot aoshq at gmail dot com

Posted by: CharlieBrown'sDildo at May 20, 2018 04:52 PM (wYseH)

115 I've got about 20 people within 10 miles that raise sheep

Posted by: REDACTED at May 20, 2018 04:52 PM (Ymy4N)

116 It seemed as I was writing it that $3.50 per pound was not as spectacular as I remembered from the grocery ad. Turns out it was $3 for a "family pack" and I missed the better deal. I didn't see any family packs and thought I had mis-remembered the correct price.

I'll have to be more observant next time.

Posted by: Emmie at May 20, 2018 04:53 PM (/A+Cl)

117 Discussing the scotch, supposed to have vanilla, marshmallow and lemon. Definitely vanilla aftertaste lemon not feeling marshmallow.

Posted by: Skip at May 20, 2018 04:54 PM (aC6Sd)

118 Lava flow is insane right now:

https://youtu.be/SN4ai47iNOE

Very photogenic, though, this is prime footage.

Posted by: t-bird at May 20, 2018 04:54 PM (FJXGr)

119 Redacted - well then your not in New Zealand, there are more sheep than people.

Posted by: Skip at May 20, 2018 04:55 PM (aC6Sd)

120 Any PhDs in organic chemistry out there who can weigh in on this?

PhDs are just louder versions of BS degree holders, so let this BSer weigh in --

Greater than 1/2 of 'expert opinions' about taste are full of shit. I point to the many blind taste tests of scotch, bourbon, and especially vodka, to see that the expensive shit is mostly in your fleabitten brains.

Oh, and I DON'T like a lot of fat in my meat cuts. Imma just gonna cut that crap out, or pretrim it first; if I want marbles I'll buy them by the bag.

Posted by: GnuBreed at May 20, 2018 04:56 PM (0ogQG)

121 "...not feeling marshmallow."

Posted by: Skip at May 20, 2018 04:54 PM (aC6Sd)

Sometimes the wine reviewers talk about toasted marshmallow flavors. Maybe that's what they mean? Because plain old marshmallow is not a flavor I seek out in anything, including marshmallows.

Posted by: CharlieBrown'sDildo at May 20, 2018 04:56 PM (wYseH)

122 That lava video is awesome yet terrifying.

Posted by: Skip at May 20, 2018 04:57 PM (aC6Sd)

123 I DON'T like a lot of fat in my meat cuts. Imma just
gonna cut that crap out, or pretrim it first; if I want marbles I'll
buy them by the bag.

Posted by: GnuBreed at May 20, 2018 04:56 PM (0ogQG)

Do you put maple syrup on your steak?

Posted by: CharlieBrown'sDildo at May 20, 2018 04:57 PM (wYseH)

124 Because plain old marshmallow is not a flavor I seek out in anything, including marshmallows.
Posted by: CharlieBrown'sDildo at May 20, 2018 04:56 PM (wYseH)
-------

That's because you never had my homemade marshmallows. There's a world of difference.

Posted by: bluebell at May 20, 2018 04:57 PM (oMtOd)

125 119 Redacted - well then your not in New Zealand, there are more sheep than people.
Posted by: Skip at May 20, 2018 04:55 PM (aC6Sd)

In the Berkshires, there are more assholes than sheep, doesn't mean there popular

Posted by: REDACTED at May 20, 2018 04:58 PM (Ymy4N)

126 I think I only had lamb once, long ago and not sure where.

Posted by: Skip at May 20, 2018 04:59 PM (aC6Sd)

127 Posted by: CharlieBrown'sDildo at May 20, 2018 04:52 PM (wYseH)

I'm on it. Clamshell owner calling friend with smartphone

Posted by: REDACTED at May 20, 2018 04:59 PM (Ymy4N)

128 Buffalo Trace, in my opinion, is better than 1835 or Rebecca Creek Robbie, my good moron.

Posted by: Eromero at May 20, 2018 04:59 PM (zLDYs)

129 126 I think I only had lamb once, long ago and not sure where.
Posted by: Skip at May 20, 2018 04:59 PM (aC6Sd)

Mrs. REDACTED makes lamb shanks every week. One of the high points of the week.

Posted by: REDACTED at May 20, 2018 05:01 PM (Ymy4N)

130 Buffalo came up this week, I know you can get ground buffalo ( american Bison Bison) at the grocery store and want to get it to grill a hamburger. Any thoughts?

Posted by: Skip at May 20, 2018 05:02 PM (aC6Sd)

131 Homemade marshmallows are a pita but yeah, a world of difference.

Posted by: Moron Robbie - I choose to live my life as a black woman at May 20, 2018 05:03 PM (VgKNm)

132 Gotta try another glass and see if Toasted Marshmallow is there.

Posted by: Skip at May 20, 2018 05:03 PM (aC6Sd)

133 Suns out, PINA COLODAS !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!


I love finishing off 3-4 Pinas with a couple of Vanilla Ice Cream Brandy Alexanders

Posted by: REDACTED at May 20, 2018 05:04 PM (Ymy4N)

134 Have never grilled bison but have had it a few times. Very tasty. I want to say you may need to mix a bit of beef or sausage in to add fat for the burgers.

Posted by: Moron Robbie - I choose to live my life as a black woman at May 20, 2018 05:05 PM (VgKNm)

135 123 Do you put maple syrup on your steak?

Posted by: CharlieBrown'sDildo


I won't rule it out without trying it. People put all kinds of crap on their high end steak, including 'herb butter', 'kosher salt', 'pepper', and the John Kerry special 'Heinz 57'.

H8ter.

Posted by: GnuBreed at May 20, 2018 05:05 PM (0ogQG)

136 Bison can be very lean but it has a nice flavor.

Posted by: lin-duh at May 20, 2018 05:06 PM (kufk0)

137 Buffalo Trace, in my opinion, is better than 1835 or Rebecca Creek Robbie, my good moron.

Posted by: Eromero
-

Thanks. I resupply every few months and will put them all on the list.

Posted by: Moron Robbie - I choose to live my life as a black woman at May 20, 2018 05:06 PM (VgKNm)

138 Skip, pan fry the buffalo, you'll be happier. There is no fat.

Posted by: Ben Had at May 20, 2018 05:07 PM (C4Cm9)

139 Gotta try another glass and see if Toasted Marshmallow is there.

Posted by: Skip at May 20, 2018 05:03 PM (aC6Sd)

SCIENCE!

Posted by: CharlieBrown'sDildo at May 20, 2018 05:07 PM (wYseH)

140 128 Buffalo Trace, in my opinion, is better than 1835 or Rebecca Creek Robbie, my good moron.


Posted by: Eromero


Buffalo Trace, I must concede, is a damn fine bourbon.

Posted by: GnuBreed at May 20, 2018 05:07 PM (0ogQG)

141 fuck, I always get home just in time for the food threat and there is no food at my house? A mouse would starve. Woe is me. Sigh

Posted by: Nevergiveup at May 20, 2018 05:08 PM (SjImc)

142 H8ter.

Posted by: GnuBreed at May 20, 2018 05:05 PM (0ogQG)

Syrupist!

Posted by: CharlieBrown'sDildo at May 20, 2018 05:08 PM (wYseH)

143 Do you put maple syrup on your steak?

Posted by: CharlieBrown'sDildo

I put maple syrup on a paper plate all by itself and lick it. That's how I roll

Posted by: Nevergiveup at May 20, 2018 05:09 PM (SjImc)

144 Buffalo...Any thoughts?

Posted by: Skip at May 20, 2018 05:02 PM (aC6Sd)

I like it. It has a different flavor than ground beef, but it's pretty similar.

If it looks really lean, grate some frozen butter into the meat and mix it around. That's a good way to add fat (and flavor!).

Posted by: CharlieBrown'sDildo at May 20, 2018 05:10 PM (wYseH)

145 I found a BBQ joint just minutes from Andrews. Not the fanciest but the beer is cold, the regulars are funny, and the food is pretty damn good for the price. And the TVs are big and only play sports

Posted by: Nevergiveup at May 20, 2018 05:10 PM (SjImc)

146 When dad shot his Buffalo the rancher/outfitter butchered it as part of the package. He recommended adding olive oil to the ground buffalo for hamburgers. Of course I went Pffft and used saved bacon drippings instead. Tasty burgers but they were a bit crumbly, needed to be in a grill pan for fish not just on the grill rack.

Posted by: PaleRider, simply irredeemable at May 20, 2018 05:11 PM (84F5k)

147 there is no food at my house? A mouse would starve.

Posted by: Nevergiveup at May 20, 2018 05:08 PM (SjImc)

I think I might have to start bringing care packages to Nevergiveup.

It sounds like his cats eat better than he does.

Posted by: CharlieBrown'sDildo at May 20, 2018 05:12 PM (wYseH)

148 I think I might have to start bringing care packages to Nevergiveup.

It sounds like his cats eat better than he does.
Posted by: CharlieBrown'sDildo at May 20, 2018 05:12 PM (wYseH)

Some patients do. I prefer the Arab and Italian patients do that. The Protestants, Jews, and Episcopalians not so muchy

Posted by: Nevergiveup at May 20, 2018 05:14 PM (SjImc)

149 always try a new brew and 4 roses it is. Thanks Moron Robbie and as mrs cosmic debris said , whiskey is whiskey.

Posted by: cosmic debris at May 20, 2018 05:14 PM (WX+x0)

150 I used to cook in lot of chilli competitions and when my neighbor could supply it, I used Elk and beef suet.


Absolute killer chili. Stanley Marsh told me it was the best he had ever had. I would serve it at home with a shortbread for close friends. I always had ristras from Taos ski trips hanging around to make my ancho paste. I really miss my ambition I had. Getting old sucks

Posted by: REDACTED at May 20, 2018 05:17 PM (Ymy4N)

151 Let me tell you where the food truly sucks ... American Airlines on the way to Japan.

I'd give my left nut for a package of ham and some rye bread right about now.

Posted by: ScoggDog at May 20, 2018 05:17 PM (hswMf)

152 I just returned yesterday from a vacation and there's darn little in the fridge.

Had some bacon and a glazed donut vodka shot for dinner.

It was surprisingly sustaining.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at May 20, 2018 05:17 PM (qJtVm)

153 Had some bacon and a glazed donut vodka shot for dinner.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at May 20, 2018 05:17 PM (qJtVm)


That is so hawt.

Posted by: ScoggDog at May 20, 2018 05:19 PM (hswMf)

154 And the TVs are big and only play sports
Posted by: Nevergiveup at May 20, 2018 05:10 PM


Please send us their contact information.

Posted by: This. Is. CNN. at May 20, 2018 05:20 PM (C5O8S)

155 >>Buffalo Trace, in my opinion, is better than 1835 or Rebecca Creek Robbie, my good moron.




Posted by: Eromero

Buffalo Trace, I must concede, is a damn fine bourbon.


Posted by: GnuBreed
At a reasonable price and due to that it has become very difficult to find around these parts.

Posted by: Aviator at May 20, 2018 05:21 PM (2cuLk)

156 Let me tell you where the food truly sucks ... American Airlines on the way to Japan.

I'd give my left nut for a package of ham and some rye bread right about now.
Posted by: ScoggDog at May 20, 2018 05:17 PM (hswMf)

Japan Air from Tokyo to NYC ain't much better

Posted by: Nevergiveup at May 20, 2018 05:23 PM (SjImc)

157 And the TVs are big and only play sports
Posted by: Nevergiveup at May 20, 2018 05:10 PM

Please send us their contact information.
Posted by: This. Is. CNN. at May 20, 2018 05:20 PM (C5O8S)

Hey CNN it's all Military and Ex-Military, forgetAboutIt

Posted by: Nevergiveup at May 20, 2018 05:24 PM (SjImc)

158 Let me tell you where the food truly sucks ... American Airlines on the way to Japan.

Only twenty hours to go! There may be some more peanuts if you check in your seat cushion.

Posted by: t-bird at May 20, 2018 05:24 PM (nBBdT)

159 Posted by: ScoggDog at May 20, 2018 05:17 PM (hswMf)

Japan Air from Tokyo to NYC ain't much better
Posted by: Nevergiveup at May 20, 2018 05:23 PM (SjImc)


And they try to fancy it up NGU ... and that just makes it worse.

Keep it simple peeps.

Posted by: ScoggDog at May 20, 2018 05:26 PM (hswMf)

160 I don't like lamb. That doesn't mean others can't like it.

Posted by: Ronster at May 20, 2018 05:29 PM (A1zPZ)

161 Japan Air from Tokyo to NYC ain't much better
Posted by: Nevergiveup at May 20, 2018 05:23 PM (SjImc)

I was flying first class to London from Dallas on Braniff in the late 70's early 80's with the help of my in law Braniff exec.

5 times a year. In Dallas go to Happy Hour and get sloshed board plane 7pm cst, drink the best booze you can think of and great food. Land in the morning, Drunk on my ass in south Ken. That was living

Posted by: REDACTED at May 20, 2018 05:29 PM (Ymy4N)

162 160 I don't like lamb. That doesn't mean others can't like it.
Posted by: Ronster at May 20, 2018 05:29 PM (A1zPZ)


What I tell everyone about natto, just haven't had it prepared right

Posted by: REDACTED at May 20, 2018 05:31 PM (Ymy4N)

163 Is the taste difference between air-chilled chicken and cold-water dunked chicken significant?

Posted by: mrp at May 20, 2018 05:32 PM (Pqytn)

164 In the Berkshires, there are more assholes than sheep, doesn't mean there popular
Posted by: REDACTED at May 20, 2018 04:58 PM


Well, that's, like, your opinion, man.

Posted by: Shep, aka "El Duderina" at May 20, 2018 05:32 PM (C5O8S)

165 I'm installing a new exhaust stack for my evaporator. So I can make maple syrup for all the French Toasts.

Posted by: Muad'dib at May 20, 2018 05:34 PM (BJYIf)

166 Speaking of food, a bear just wandered through the yard.

Posted by: Mike Hammer, etc., etc. at May 20, 2018 05:34 PM (c/EDo)

167 Nato sounds nasty.

Posted by: Ronster at May 20, 2018 05:35 PM (A1zPZ)

168 You call this a food thread?! More like a Light Snack Thread!

Posted by: Michael Moore at May 20, 2018 05:37 PM (WU8si)

169 Hey everybody.

Don't know if it quite blends in with the topic of food, but Starbucks just announced they're now a free hotel for the homeless.

https://hotair.com/archives/2018/05/20/starbucks-woke-way-business/

Posted by: qdpsteve at May 20, 2018 05:38 PM (eMKNe)

170 Posted by: Shep, aka "El Duderina" at May 20, 2018 05:32 PM (C5O8S)

I was told there would be no thinking on blog

Posted by: REDACTED at May 20, 2018 05:38 PM (Ymy4N)

171 Time to make the chicken.

Posted by: Infidel at May 20, 2018 05:38 PM (a3OL0)

172 Nothing better than an after dinner cigar.

Since we're talking about cigars, my humidor humidity level shot up past 80% which troubles me. This troubles me, indeed.

Posted by: Weasel at May 20, 2018 05:39 PM (MVjcR)

173 Chemically speaking, my hash stinks.

Posted by: Shep at May 20, 2018 05:39 PM (C5O8S)

174 Not saying my cat eats better, ok sometimes the same food, but she and when alive her sister always had fish on Friday and chicken on Sunday.

Posted by: Skip at May 20, 2018 05:39 PM (aC6Sd)

175 Let me tell you where the food truly sucks ... American Airlines on the way to Japan.

Only twenty hours to go! There may be some more peanuts if you check in your seat cushion.
Posted by: t-bird


And if you crash: Free seafood! All you can eat! :-P

Posted by: qdpsteve at May 20, 2018 05:39 PM (eMKNe)

176 167 Nato sounds nasty.
Posted by: Ronster at May 20, 2018 05:35 PM (A1zPZ)

Nato is nasty. However, natto is delicious. Breakfast of champions

Posted by: REDACTED at May 20, 2018 05:40 PM (Ymy4N)

177 Any PhDs in organic chemistry out there who can weigh in on this?

Not here, but I do play one on the internet.

It wouldn't surprise me to find out that you can closely approximate the taste of barrel-aging through lab chemistry. I would presume that most if not all of the reactions are already well characterized. The work comes in creating the taste-giving compounds, economically, and applying them in proper proportion.

It's not magic, but art. But there is science behind the art, and that same science could likely be replicated without all the artsy, fartsy pretension.

Posted by: flounderbot, rebel, vulgarian, deplorabot, winner at May 20, 2018 05:40 PM (Dp6qK)

178 And for all you wacky recipe contributors, I just wrote checks for $750 each to Fisher House and Toys for Tots.

Posted by: Weasel at May 20, 2018 05:40 PM (MVjcR)

179 I assume if lamb is so good, why smother it with mint, which I don't like.

Posted by: Skip at May 20, 2018 05:42 PM (aC6Sd)

180 20 Cheap Kitchen Hacks That Will Make You Master of Your Domain


I'm out!

Posted by: Kramer at May 20, 2018 05:42 PM (Dp6qK)

181
The live stream of the volcano is literally awe inspiring.

The rooster in the background audio sounds like he would prefer to be any other place.

Next X-Games event: Asbestos kayak on the lava flow!

Posted by: Spun and Murky at May 20, 2018 05:43 PM (4DCSq)

182 169 Hey everybody.

Don't know if it quite blends in with the topic of food, but Starbucks just announced they're now a free hotel for the homeless.

https://hotair.com/archives/2018/05/20/starbucks-woke-way-business/
Posted by: qdpsteve at May 20, 2018 05:38 PM (eMKNe)

Well, looks like I don't have to look around for a new house once my lease runs out.

Posted by: Surfperch at May 20, 2018 05:43 PM (WU8si)

183 CBD, where are those steaks you pictured from, by any chance? :-)

Someday soon I'll be getting myself some more prime beef at Costco...

Posted by: qdpsteve at May 20, 2018 05:43 PM (eMKNe)

184 Weasel

Posted by: Skip at May 20, 2018 05:44 PM (aC6Sd)

185 Surfperch, yup!

Posted by: qdpsteve at May 20, 2018 05:44 PM (eMKNe)

186 Sill have up the live feed of the volcano, amazing.

Posted by: Skip at May 20, 2018 05:45 PM (aC6Sd)

187
Rockford Flies is on. It's the episode with James Woods and Fish (Barney Miller).

Posted by: Soothsayer -- Fake Commenter at May 20, 2018 05:45 PM (Er5TT)

188 I use to watch Rockford religiously in high school

Posted by: Skip at May 20, 2018 05:47 PM (aC6Sd)

189 Weasel, how many units sold so far?

(I love saying "units", like a marketing douche, instead of "books", like a normal human being.)

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at May 20, 2018 05:47 PM (qJtVm)

190 More of a vodka fan but still #120 is correct as to tasting the difference. But MadDog 20-20 is still in a class of its own.
My organic PhD tells me that Mr. Distiller who watches MIT videos is full of shit.

Posted by: The Man from Athens at May 20, 2018 05:47 PM (QMwOT)

191 Any PhDs in organic chemistry out there who can weigh in on this?




I'm not a chemist, but here's one way to make scotch rather quickly:



https://youtu.be/e4QNBypC9vs

Posted by: Bert G (@BertG on Gab) at May 20, 2018 05:49 PM (yzxic)

192 I like lamb with mint jelly.

Or lamb with rice and raisins. That's very nice.

I can't each much of it, though. I get tired of lamb very quickly, unlike beef.

Posted by: Mark Andrew Edwards at May 20, 2018 05:50 PM (xJa6I)

193 I'l have to admit that when the Big Y puts 12 oz SB house blend beans on sale for $4.99, I bag 6 months worth. With my well water and a cheap $15 Mr Coffee brewer, a helluva of black, stiff coffee.

Posted by: REDACTED at May 20, 2018 05:51 PM (Ymy4N)

194 I like lamb with mint jelly.

Posted by: Mark Andrew Edwards at May 20, 2018 05:50 PM (xJa6I)


How about with maple syrup ?

Posted by: ScoggDog at May 20, 2018 05:52 PM (hswMf)

195 At Knebworth festival where I saw Led Zepplin the first weekend I had a bottle of Mad Dog 20-20, finished it all that day.slept under a bush at the train station that might as couldn't get out because of the crowd. Remember had the worse hamburger in my life, maybe two that day. Thought they were really mad of ham they were so bad.

Posted by: Skip at May 20, 2018 05:52 PM (aC6Sd)

196 And for all you wacky recipe contributors, I just wrote checks for $750 each to Fisher House and Toys for Tots.

Posted by: Weasel at May 20, 2018 05:40 PM (MVjcR)


Makes me smile!

Posted by: Infidel at May 20, 2018 05:52 PM (a3OL0)

197 194 I like lamb with mint jelly.

Posted by: Mark Andrew Edwards at May 20, 2018 05:50 PM (xJa6I)

How about with maple syrup ?
Posted by: ScoggDog at May 20, 2018 05:52 PM (hswMf)

That I have not tried. Or not deliberately. Denny's does have a steak and egg meal...hmm....

Posted by: Mark Andrew Edwards at May 20, 2018 05:53 PM (xJa6I)

198 I always wanted to set up a Soxhlet extractor system with the thimble full of fresh decolorizing carbon and some peat. Then run 95% ethanol through it for a number of hours.

The resulting liquid would be diluted with deionized dihydrogen oxide. I am sure friends of mine would taste test it.

Posted by: NaCly Dog at May 20, 2018 05:53 PM (hyuyC)

199 Might is night, my mistake.
Type, read, post

Posted by: Skip at May 20, 2018 05:54 PM (aC6Sd)

200 Oh and MD 20-20 is in a class of its own, extremely bad

Posted by: Skip at May 20, 2018 05:55 PM (aC6Sd)

201 The resulting liquid would be diluted with deionized dihydrogen oxide.

Posted by: NaCly Dog at May 20, 2018 05:53 PM (hyuyC)


Sounds like something fish would fuck in. Tread lightly.

Posted by: ScoggDog at May 20, 2018 05:55 PM (hswMf)

202 I've had lamb in restaurants before, and I've never been impressed by the fare by any means. It's not bad, but there's something not quite right between what I hear and what I experience. Is lamb supposed to be bland and unremarkable? I've never experienced lamb that would make me want or crave more lamb.
Please try the veal.

Posted by: Fritz at May 20, 2018 05:55 PM (J7XgW)

203 197 194 I like lamb with mint jelly.

Posted by: Mark Andrew Edwards at May 20, 2018 05:50 PM (xJa6I)

How about a lamb shank sticking out of Hedy Lamar's ass ??

That I can eat, everyday of the fucking week

Posted by: REDACTED at May 20, 2018 05:55 PM (Ymy4N)

204 Yum! That looks like my MIL's lamb.
She did serve a mint sauce on the side for those who like it --- oil, drippings, mint, whatever. And I know that mint was one of the herbs she used for the crust but it was subtle.

I wish I had written it all down.
She gave me a lot of her recipes and left me her cookbooks.
But there are so many things she did I wish I had written down. *sigh*

Posted by: Margarita DeVille at May 20, 2018 05:56 PM (0jtPF)

205 203 197 194 I like lamb with mint jelly.

Posted by: Mark Andrew Edwards at May 20, 2018 05:50 PM (xJa6I)

How about a lamb shank sticking out of Hedy Lamar's ass ??

That I can eat, everyday of the fucking week
Posted by: REDACTED at May 20, 2018 05:55 PM (Ymy4N)

Hedy or Hedly Lamar? Because that changes my answer.

Posted by: Mark Andrew Edwards at May 20, 2018 05:56 PM (xJa6I)

206 Somebody made a map that shows where they're filming the lava from:

https://a.bjfu.pics/cngaag.jpg

Posted by: t-bird at May 20, 2018 05:57 PM (y3sT9)

207 Hedy or Hedly Lamar? Because that changes my answer.
Posted by: Mark Andrew Edwards at May 20, 2018 05:56 PM (xJa6I)

We have a Hedly and a Hedy, the Hedly would be good for you.

Posted by: TY WEBB at May 20, 2018 05:58 PM (Ymy4N)

208 Congratulations for The Deplorable Gourmet.

What a fine thing this turned out to be.

Posted by: Ben Had at May 20, 2018 05:58 PM (C4Cm9)

209 178 And for all you wacky recipe contributors, I just wrote checks for $750 each to Fisher House and Toys for Tots.
Posted by: Weasel at May 20, 2018 05:40 PM (MVjcR)
---------------------------------
Good news!!!!

Posted by: Margarita DeVille at May 20, 2018 05:58 PM (0jtPF)

210 We raise Black Hawaiian and Corsican hair sheep (related to the Barbados). They are a "wild" hair sheep that does not require shearing. The meat on these sheep is very mild compared to the usual white woolies. If the sheep is >18 months old, the meat can be tough, sowe grind it to make a marvelous, tender meat loaf or pan sausage!

Posted by: Legally Sufficient at May 20, 2018 05:59 PM (tWi1/)

211 Kinda' disappointed ScoggDog's Home for Wayward Firearms didn't make the Charity List ... but it's cool.

It's cool.

Posted by: ScoggDog at May 20, 2018 05:59 PM (hswMf)

212 I look forward to Starbucks SJWing themselves right out of bizness.

Can't happen soon enough.

A man can dream.

Posted by: Hairyback Guy at May 20, 2018 06:01 PM (EoRCO)

213 178 And for all you wacky recipe contributors, I just wrote checks for $750 each to Fisher House and Toys for Tots.
Posted by: Weasel at May 20, 2018 05:40 PM (MVjcR)
* * * * *

Yay! And double yay!

Posted by: Legally Sufficient at May 20, 2018 06:03 PM (tWi1/)

214 Not to defend Starbucks but the Starbuckses I frequent are staffed by friendly young women and also by other people I enjoy shooting the shit with.
Nary a hipster douchebag in sight.
Yes, their coffee is seriously overpriced.

Posted by: Northernlurker but call me Teem. at May 20, 2018 06:05 PM (nBr1j)

215 189 Weasel, how many units sold so far?

(I love saying "units", like a marketing douche, instead of "books", like a normal human being.)
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at May 20, 2018 05:47 PM (qJtVm)
-------
I do too! For,the same reason!
2,350 units!!

Posted by: Weasel at May 20, 2018 06:06 PM (MVjcR)

216 208 Congratulations for The Deplorable Gourmet.

What a fine thing this turned out to be.
Posted by: Ben Had at May 20, 2018 05:58 PM (C4Cm9)
------
Thanks to all of YOU.

Posted by: Weasel at May 20, 2018 06:08 PM (MVjcR)

217 207 Hedy or Hedly Lamar? Because that changes my answer.
Posted by: Mark Andrew Edwards at May 20, 2018 05:56 PM (xJa6I)

We have a Hedly and a Hedy, the Hedly would be good for you.

Posted by: TY WEBB at May 20, 2018 05:58 PM (Ymy4N)


Whoa! Whoa! Whoa!

What's all this?

Posted by: Seattle City Council at May 20, 2018 06:10 PM (Dp6qK)

218 PhDs are just louder versions of BS degree holders...

No. So much no.

Posted by: pep at May 20, 2018 06:10 PM (LAe3v)

219 PSA:
People - clean out your bathroom exhaust fans. No kidding. They're apparently a big cause of house fires when the motor gets covered with lint and overheat. I just looked at the one in our master bath and disgusting is an understatement. It only takes a few minutes and could save your ass.

Posted by: Weasel at May 20, 2018 06:12 PM (MVjcR)

220 Bull Shit

More Shit

Piled higher and Deeper

Posted by: ScoggDog at May 20, 2018 06:13 PM (hswMf)

221 Posted by: Weasel at May 20, 2018 06:12 PM (MVjcR)


Another upside to being a bachelor: I've never turned mine on.

Posted by: Bert G (@BertG on Gab) at May 20, 2018 06:13 PM (yzxic)

222 211 Kinda' disappointed ScoggDog's Home for Wayward Firearms didn't make the Charity List ... but it's cool.

It's cool.
Posted by: ScoggDog at May 20, 2018 05:59 PM (hswMf)
-----
It was certainly a finalist.

Posted by: Weasel at May 20, 2018 06:13 PM (MVjcR)

223 PSA POINT OF CLARIFICATION:
All of the disgusting lint stuff came off WeaselWoman.

Posted by: Weasel at May 20, 2018 06:14 PM (MVjcR)

224 All of the disgusting lint stuff came off WeaselWoman.

Posted by: Weasel at May 20, 2018 06:14 PM (MVjcR)


As is their wont ...

Posted by: ScoggDog at May 20, 2018 06:17 PM (hswMf)

225 Lamburgers with a thin slice of red onion.

Posted by: Ben Had at May 20, 2018 06:18 PM (C4Cm9)

226 The lamb looks yummy. I like lamb with mint sauce, too.

Well, back on the WinXP drive, loaded into the eMachine. It's working, other than no right channel audio. The Win7 drive seems to be kaput, and so does the MB it was in when it died. The XP drive did try to work when I regressed the other machine back to the old MB, but demanded activation. Which I didn't do, because I was only interested in testing the drive/MB combo. The Win7 drive would not run on that MB, either.

What I need to do is to get a machine running with the FAT32 filesystem, and connect the bad drive as a slave, and see if I can read any files off it.

Posted by: Alberta Oil Peon at May 20, 2018 06:20 PM (dOgJt)

227 Yay! Food thread!

Made some nice braised lamb shank yesterday for today's lunch. Used a ridiculously easy recipe I found somewhere for braised rabbit.

Season shanks with sp, sear, and place in roasting pan. For about 3 pounds of meat, add 8 small sprigs of fresh rosemary, 8 cloves of garlic, 2 crumbled up sweet Italian sausages, and about 1.5 cups of a good white. I used Chardonnay, the recipe calls for pinot gris. Tomayto, Tomahto....Anyway, cover tightly with foil, make a few slits in the foil and pop in the oven for about 2 hours. With rabbit, the resulting pan juices will be almost fat free. For lamb shank, I strained the juices, defatted them, then put the garlic back and pureed with an immersion blender and finished with a little butter. It was good.

Posted by: RedMindBlueState at May 20, 2018 06:21 PM (UXke/)

228 if the recipe called for a "good white", why on earth did you use a chardonnay?

Posted by: redc1c4 at May 20, 2018 06:27 PM (QDw86)

229 I DON'T like a lot of fat in my meat cuts. Imma just
gonna cut that crap out, or pretrim it first; if I want marbles I'll buy them by the bag.

Posted by: GnuBreed at May 20, 2018 04:56 PM

Only kind of steak I'll buy is the London Broil, first cut of the round. It's narrow and kinda looks like an elongated kidney. Marbling grosses me out.

Posted by: JuJuBee, just generally being shamey at May 20, 2018 06:27 PM (2NqXo)

230
if the recipe called for a "good white", why on earth did you use a chardonnay?


Posted by: redc1c4 at May 20, 2018 06:27 PM


It was all I had in the house and I didn't feel like going out for anything else. Don't judge me.

Posted by: RedMindBlueState at May 20, 2018 06:29 PM (UXke/)

231 Starbucks will probably still do okay where they are serving people inside supermarkets, or adjoined to bookstores... although the chain bookstores are failing too.

The franchisees, if they're smart, better take out loans to buy out their contracts. Or they're going to take it in the ass.

Posted by: boulder t'hobo at May 20, 2018 06:30 PM (6FqZa)

232 "The Last Word" is a great cocktail.

Well worth the relatively pricey liqueurs used to make it.

It's one of our Prime Entertainment Cocktails.

Everyone loves it.

If you're a good, fun guest with good conversation, you get a "Last Word" at Chez naturalfake.

If your not, you get a Zima from a box that been sitting aging in our garage for the last ten years.

Posted by: naturalfake at May 20, 2018 06:30 PM (ZSkht)

233 how much have we donated all together?

Posted by: redc1c4 at May 20, 2018 06:30 PM (QDw86)

234 Completely OT but Jackie Chan has a sci-fi movie coming out

https://youtu.be/PycUqhQxR1Y

Posted by: Kindltot at May 20, 2018 06:31 PM (2K6fY)

235 You bastiches with all your marbling talk. Had to pull out a t-bone. Now grill-ready with sweet potato and sautéed mushrooms. And a fine CardBoardeaux.

Posted by: RI Red at May 20, 2018 06:31 PM (naPOT)

236 Sauvenion Blanc is a good alternative

Posted by: Skip at May 20, 2018 06:31 PM (aC6Sd)

237 233 how much have we donated all together?
Posted by: redc1c4 at May 20, 2018 06:30 PM (QDw86)
------
$6,500 total. $3,250 each to Fisher House and Toys for Tots.

Posted by: Weasel at May 20, 2018 06:33 PM (MVjcR)

238 It was all I had in the house and I didn't feel like going out for anything else. Don't judge me.

Posted by: RedMindBlueState at May 20, 2018 06:29 PM (UXke/)
---
i won't.

we occasionally have it in the house too, when it comes in a wine club shipment... but only until we give it away. just like we have a bottle of rose on hand right now.

some neighbor is gonna get lucky, likely the GILF next door.

Posted by: redc1c4 at May 20, 2018 06:34 PM (QDw86)

239 Venezuela is going to the polls, blindfold me and have me try to guess who will win

Posted by: Skip at May 20, 2018 06:35 PM (aC6Sd)

240 What I need to do is to get a machine running with the FAT32 filesystem, and connect the bad drive as a slave, and see if I can read any files off it.

Posted by: Alberta Oil Peon at May 20, 2018 06:20 PM (dOgJt)

Get a live linux CD - I like linux lite - and a caddy to connect up the drive. Boot from CD, connect the drive per instructions, peruse files until your heart's content.

Posted by: flounderbot, rebel, vulgarian, deplorabot, winner at May 20, 2018 06:35 PM (Dp6qK)

241 And a fine CardBoardeaux.

Posted by: RI Red at May 20, 2018 06:31 PM (naPOT)


Atta' boy. Real men stack their wine. Don't let 'em tell ya' any different.

Posted by: ScoggDog at May 20, 2018 06:36 PM (hswMf)

242 179 I assume if lamb is so good, why smother it with mint, which I don't like.

Posted by: Skip at May 20, 2018 05:42 PM (aC6Sd)

++++

smother = no
drizzle a little bit of mint *sauce* (not jelly)= yes

Posted by: Anon Y. Mous at May 20, 2018 06:37 PM (pvjTE)

243 Personally I like some of the Starbuckses I've been to, thought others were uncomfortable. The main reason Starbucks are uncomfortable is that it is close to a bum zone*. Like Pearl Street here. Those stores will remove their nice chairs.

If Starbucks becomes a bum magnet across the nation, then I can easily see local municipalities giving franchisees a hard time.

*I am deliberately distinguishing between a lazy bum and the honest migrant hobo

Posted by: boulder t'hobo at May 20, 2018 06:37 PM (6FqZa)

244 Mint jelly and sharp cheese is good together. Or is it pepper jelly? Might be pepper jelly.

Posted by: Weasel at May 20, 2018 06:38 PM (MVjcR)

245 PSA:
People - clean out your bathroom exhaust fans. No kidding. They're apparently a big cause of house fires when the motor gets covered with lint and overheat. I just looked at the one in our master bath and disgusting is an understatement. It only takes a few minutes and could save your ass.

Posted by: Weasel at May 20, 2018 06:12 PM


What if you have incriminating evidence throughout your entire home and a fire in an exhaust fan would provide the exact level of cover you need?

Posted by: HC from Chappaqua NY at May 20, 2018 06:38 PM (LOgQ4)

246 Hey!

I think I've found one other way Trump has made all things better in this- The Glorious Age of Trump.

It's easy to buy nice steaks now for good prices. Pretty much every week, I can wander into the local Kroger's and find a near Prime Choice Ribeye for between $5-6/lb.

That was not the case during the reign of Shit Midas.

It was hard to find a decent steak at a decent price.

If I'm remembering correctly, Steak Scarcity was to the new normal according to Our Betters.

I was living in a Steak Desert!

Not any more!

Thanks, President Trump for Making Steak Dinners Great Again!

Posted by: naturalfake at May 20, 2018 06:39 PM (ZSkht)

247
What if you have incriminating evidence throughout your entire home and a fire in an exhaust fan would provide the exact level of cover you need?

Posted by: HC from Chappaqua NY at May 20, 2018 06:38 PM (LOgQ4)
-------
You bathe?

Posted by: Weasel at May 20, 2018 06:40 PM (MVjcR)

248 245 Cleaned out the lint collector in the dryer today, same thing

Posted by: Skip at May 20, 2018 06:40 PM (aC6Sd)

249 The Venezuelan opposition is hampered by Maduro's totally nonthuggish tactic of "arresting anyone who looks like he might beat Maduro".

Some are boycotting the election. That only helps when there's a parallel political infrastructure that can step in - like in Honduras. Chavez and Maduro have killed all that; Venezuela is a Gaddafi-era Libya now.

Posted by: boulder t'hobo at May 20, 2018 06:40 PM (6FqZa)

250 Yeah, ScoggDog, one of the other advantages of retirement is that you no longer feel the need (or have the income) to indulge in bottled wines.

Posted by: RI Red at May 20, 2018 06:41 PM (naPOT)

251 Here's a USB drive adapter for $24.

https://www.newegg.com/Product/Product.aspx?Item=9SIADYY72K7968


There are cheaper options if you only need USB/SATA and not USB/IDE.

I don't recall the model(s) that I have had, but these are indispensable when dealing with DOA machines or HDD/OS failures.

Posted by: flounderbot, rebel, vulgarian, deplorabot, winner at May 20, 2018 06:41 PM (Dp6qK)

252 PSA POINT OF CLARIFICATION:
All of the disgusting lint stuff came off WeaselWoman.
Posted by: Weasel at May 20, 2018 06:14 PM


* picks up blanket, slinks to another room *

Posted by: WeaselDog at May 20, 2018 06:42 PM (Qgcoj)

253 And weasel, if you're still here. Just waiting for next Thread for some trajectory guidance. Hah.

Posted by: RI Red at May 20, 2018 06:42 PM (naPOT)

254 Wild Horse makes some pretty interesting whites, besides the usual suspects:

https://www.wildhorsewinery.com/Buy-Wine/White

the Viognier is our regular white these days...

Posted by: redc1c4 at May 20, 2018 06:43 PM (QDw86)

255 Get a live linux CD - I like linux lite - and a
caddy to connect up the drive. Boot from CD, connect the drive per
instructions, peruse files until your heart's content.

Posted by: flounderbot, rebel, vulgarian, deplorabot, winner at May 20, 2018 06:35 PM (Dp6qK)

This machine has Mint 18.1 on its other hard drive. I could disconnect this drive, plug the dead one into that cable, and boot it to the Linux drive, and see if I can browse the files.
My audio problem is in a Y-connector I made, repairs in progress.

Posted by: Alberta Oil Peon at May 20, 2018 06:44 PM (dOgJt)

256 Standing by! Might take the iPad out on the deck for a stogie. Something hand rolled by fiery young latinas!

Posted by: Weasel at May 20, 2018 06:46 PM (MVjcR)

257 This machine has Mint 18.1 on its other hard drive. I could disconnect this drive, plug the dead one into that cable, and boot it to the Linux drive, and see if I can browse the files.

Posted by: Alberta Oil Peon at May 20, 2018 06:44 PM (dOgJt)

Well there you go.

Posted by: flounderbot, rebel, vulgarian, deplorabot, winner at May 20, 2018 06:47 PM (Dp6qK)

258 "Just don't serve it with mint jelly, which is worse than serving French Toast with syrup."

I detecteth a hint of food snobbery. You and my wife would get along swimmingly. You could laugh at the peasants that put some sort of gravy like substances on their chicken fried steak.

Posted by: Anonymous White Male at May 20, 2018 06:47 PM (9BLnV)

259 But what about the 80% humidity? Or is that the young latinas?

Posted by: RI Red at May 20, 2018 06:47 PM (naPOT)

260 Be careful rolling that cigar on your iPad!

Posted by: boulder t'hobo at May 20, 2018 06:47 PM (6FqZa)

261
259 But what about the 80% humidity? Or is that the young latinas?
Posted by: RI Red at May 20, 2018 06:47 PM (naPOT)
-------
Could be both. The RH here is 60% today so I shouldn't be too surprised I reckon.

Posted by: Weasel at May 20, 2018 06:49 PM (MVjcR)

262 I use Acronis often to make backup images of the hard drives in the various computers in the house. It's a lot like Norton Ghost used to be. Pretty nice to have a failure on your wife's laptop and say "hang on, let me fix it" without all of the normal gnashing of teeth.

It comes up for cheap or free after rebates on the deal sites pretty often, too. Look at slickdeals dot net and set up an alert to email you when someone posts about it.

Posted by: Moron Robbie - I choose to live my life as a black woman at May 20, 2018 06:49 PM (VgKNm)

263 the Viognier is our regular white these days...
Posted by: redc1c4 at May 20, 2018 06:43 PM

I haven't tried that particular one, but I like a good Viognier. Chards work, but I like mine unoaked. More of a red guy, myself.

Posted by: RedMindBlueState at May 20, 2018 06:50 PM (UXke/)

264 260 Be careful rolling that cigar on your iPad!
Posted by: boulder t'hobo at May 20, 2018 06:47 PM (6FqZa)
-----
Good point. These cigars are 'spensive.

Posted by: Weasel at May 20, 2018 06:50 PM (MVjcR)

265 I'm going out on the deck for watermelon

Posted by: Skip at May 20, 2018 06:50 PM (aC6Sd)

266 I'm going out on the deck for watermelon

Posted by: Skip at May 20, 2018 06:50 PM (aC6Sd)

Raising watermelons on a deck requires skill. Kudos.

Posted by: Miklos, fromthe back of the watermelon truck at May 20, 2018 06:51 PM (zCyNd)

267 262 I use Acronis often to make backup images of the hard drives in the various computers in the house. It's a lot like Norton Ghost used to be. Pretty nice to have a failure on your wife's laptop and say "hang on, let me fix it" without all of the normal gnashing of teeth.

It comes up for cheap or free after rebates on the deal sites pretty often, too. Look at slickdeals dot net and set up an alert to email you when someone posts about it.

Posted by: Moron Robbie - I choose to live my life as a black woman at May 20, 2018 06:49 PM (VgKNm)

I use a combination of Windows native backups and free Clonezilla on a bootable USB drive.

Posted by: flounderbot, rebel, vulgarian, deplorabot, winner at May 20, 2018 06:52 PM (Dp6qK)

268 I'm going out on the deck for watermelon
Posted by: Skip
----------

This is some kind of dog whistle, isn't it?

Posted by: Mike Hammer, etc., etc. at May 20, 2018 06:52 PM (Zdm89)

269 Atta' boy. Real men stack their wine.

Don't let 'em tell ya' any different.

Posted by: ScoggDog at May 20, 2018 06:36 PM (hswMf)
---
yes, we do...

i just got a kit of 30 of this nifty invention from Oz to store wine in the bottom of my restaurant grade refrigerator out in the BBQ pagoda, so it would have a cold sink to keep it efficient.

bought through Ace's link, to keep him in Val-U-Rite and potassium supplements...

http://www.stakrax.com.au/

Posted by: redc1c4 at May 20, 2018 06:52 PM (QDw86)

270 Something hand rolled by fiery young latinas!

Posted by: Weasel at May 20, 2018 06:46 PM (MVjcR)


Oh, back in the day...

Posted by: Wise Latina at May 20, 2018 06:54 PM (zCyNd)

271 We only have a slum grade refrigerator...on the porch.

Posted by: Mike Hammer, etc., etc. at May 20, 2018 06:55 PM (Zdm89)

272
I use a combination of Windows native backups and free Clonezilla on a bootable USB drive.

Posted by: flounderbot, rebel, vulgarian, deplorabot, winner at May 20, 2018 06:52 PM (Dp6qK)


---

Yeah, I had some bad luck with the Windows backup one time and decided never again.

Acronis is nice because it has a lot more options (of course) and can restore to dissimilar hardware when the time comes. It went through a crappy phase a few years ago, but I tried it again around 2014 and have been very pleased with it again.

Posted by: Moron Robbie - I choose to live my life as a black woman at May 20, 2018 06:55 PM (VgKNm)

273 This is some kind of dog whistle, isn't it?

Posted by: Mike Hammer, etc., etc. at May 20, 2018 06:52 PM (Zdm89)

Like the deck of a...ship.

Like....the Amistad????

So totally triggered.

Posted by: New Graduate at May 20, 2018 06:56 PM (zCyNd)

274 All this sexy cigar(ette) talk made me check out some Bizet Carmen:

https://www.youtube.com/watch?v=Gt2YL3w9DhY

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at May 20, 2018 06:56 PM (qJtVm)

275 President Trump drops the Sunday bomb on the opposition marxist traitors so all week they got to be steppin and fetchin.

The man has enlarged my mind.

Posted by: Hairyback Guy at May 20, 2018 06:56 PM (EoRCO)

276 Porch refrigerators and porch couches are great so long as they're not on your porch.

Posted by: Moron Robbie - I choose to live my life as a black woman at May 20, 2018 06:57 PM (VgKNm)

277 Just completed a H Upmann and a very pleasant Pinot Noir.

Posted by: Diogenes at May 20, 2018 06:57 PM (0tfLf)

278 We only have a slum grade refrigerator...on the porch.

Posted by: Mike Hammer, etc., etc. at May 20, 2018 06:55 PM (Zdm89)

On blocks. Gonna make it nice one day.

Posted by: Voros nyak, Hungarian for Red neck at May 20, 2018 06:58 PM (zCyNd)

279 I have a stand-up freezer in the dungeon of Festung Rot that I've never fired up since we built in 2004. I bet it would hold a bunch of boxes of wine.

Posted by: RI Red at May 20, 2018 06:58 PM (naPOT)

280 Posted by: RI Red at May 20, 2018 06:58 PM (naPOT)

You missed a good day here on the bay. The start of the Newport to Cardiff race was this afternoon and it was actually somewhat not raining for a change.

Posted by: JackStraw at May 20, 2018 07:00 PM (/tuJf)

281 Porch refrigerators and porch couches are great so long as they're not on your porch.

Posted by: Moron Robbie - I choose to live my life as a black woman at May 20, 2018 06:57 PM (VgKNm)

We beg to differ.

Posted by: all fraternities everywhere at May 20, 2018 07:04 PM (zCyNd)

282 Jack, boat gets painted and hull waxed this upcoming week. Unfo, I'm getting my new hip on Wednesday, so Red Jr. will likely have to take her out to C-hunk without me.
Don't know if you saw, but he aced his CG licensing exams this last week. Proud papa.

Posted by: RI Red at May 20, 2018 07:05 PM (naPOT)

283 Posted by: all fraternities everywhere
------------

I thought you guys had been banned.

Posted by: Mike Hammer, etc., etc. at May 20, 2018 07:05 PM (w1zJX)

284 >>Don't know if you saw, but he aced his CG licensing exams this last week. Proud papa.

I didn't but after what you told me I'm not a bit surprised.

Congratulations and good luck on Wednesday. When you are healed up come on back and we'll do dinner next time.

Posted by: JackStraw at May 20, 2018 07:06 PM (/tuJf)

285 No dog whistle, real watermelon. Ate almost 1/4 of it and I'm stuffed.

Posted by: Skip at May 20, 2018 07:06 PM (aC6Sd)

286 I'm at work or I'd post this awesome Mint Sauce recipe I found.

Very simple - the main ingredients are fresh mint and balsamic vinegar.

Super nice on your leg o'lamb.

We had grilled lamb chops this week.

Here's a cocktail that goes great with lamb:


Buffalo Soldier

2 oz aged rum

1 oz Cardamaro

1 oz Bitter Truth Golden Falernum

3/4 oz fresh lemon juice

Shake with ice. Strain into glass. Garnish with orange peel (not necessary and goes better with lamb sans peel) Drink!

This really is a delightful drink with lamb.

If you eat a lot of lamb, it worth going out of your way to get the ingredients for this one.

Posted by: naturalfake at May 20, 2018 07:07 PM (ZSkht)

287 Mark Kelly - ( on recent shootings)kids are smart, motivated and angry.

He forgot well steeped in Marxism.

Posted by: Skip at May 20, 2018 07:08 PM (aC6Sd)

288 It went through a crappy phase a few years ago, but I tried it again around 2014 and have been very pleased with it again.

Posted by: Moron Robbie - I choose to live my life as a black woman at May 20, 2018 06:55 PM (VgKNm)

I'm cheap. Clonezilla has worked well for me and is very flexible, re: devices, hardware, locations. I've only ever used it, when I had need to restore from a backup. I do Windows backups, when I don't want to take the machine down, and kind of as a, yeah, this might work, restoration option. But I do Clonezilla backups, as the ones I really trust.

Posted by: flounderbot, rebel, vulgarian, deplorabot, winner at May 20, 2018 07:09 PM (Dp6qK)

289 Congrats to your boy, RI Red! Let us know how things go next week as you can.

Posted by: Weasel at May 20, 2018 07:10 PM (MVjcR)

290 I thought you guys had been banned.

Posted by: Mike Hammer, etc., etc. at May 20, 2018 07:05 PM (w1zJX)

We re-identified and joined sororities.

No complaints.

Posted by: all fraternities everywhere at May 20, 2018 07:10 PM (zCyNd)

291 Is anyone else thinking of CBD while watching Fagin on TMC? Just wondering.

I'm reviewing the situation...

Posted by: andycanuck at May 20, 2018 07:10 PM (Evws/)

292 And on-topic... food, glorious food!

Posted by: andycanuck at May 20, 2018 07:11 PM (Evws/)

293 I'm going to be live-blogging the hip until they tell me to start counting ... uh ... backw

Posted by: RI Red at May 20, 2018 07:12 PM (naPOT)

294 Ah, REDACTED, you always recall the halcyon days of Dallas during the J.R. era. Didn't have a Braniff or international connection, but "remember" the 3-for-1 happy hour days and some other well-connected friends. That was fun and impossible to describe to ones who weren't there. Can't imagine how awful Dallas is now. It was only the booze that made it tolerable then.

On the bourbon front, recently got back from a family reunion and highly recommend OBC (Old Bourbon County) Kitchen in Lexington. If you are a bourbon authority, you'll find surprises there. If you are a bourbon lover but not a conniesseur--like me--it's Bourbon University. And the food's good, too.

Posted by: Art Rondolet of Malmsey at May 20, 2018 07:14 PM (UnhR9)

295 I keep having these stupid little procedures that I have to be knocked out for. I need to get me a jug of that fentanyl or propofol or whatever they're using.

Posted by: Weasel at May 20, 2018 07:14 PM (MVjcR)

296 I keep having these stupid little procedures that I have to be knocked out for. I need to get me a jug of that fentanyl or propofol or whatever they're using.

Posted by: Weasel at May 20, 2018 07:14 PM (MVjcR)

Granny? Help out that young feller. One o' your XXX remedies.

Posted by: Jed Clampett at May 20, 2018 07:16 PM (zCyNd)

297 Hey, isn't it Flaming Skull time? Deputy AG Rosenstein says yes to an investigation into FBI infiltration of Trump's campaign...

https://tinyurl.com/ya4f74ha

Posted by: GuyfromNH at May 20, 2018 07:17 PM (Gs5TH)

298 Don't remember what they use, but the three-year colonoscopy ain't so bad.

Posted by: RI Red at May 20, 2018 07:18 PM (naPOT)

299 Nood gub thread.

Posted by: flounderbot, rebel, vulgarian, deplorabot, winner at May 20, 2018 07:20 PM (Dp6qK)

300 298 Don't remember what they use, but the three-year colonoscopy ain't so bad.
Posted by: RI Red at May 20, 2018 07:18 PM (naPOT)
--------
Last anal probe I had the anesthesiologist was a total hot babe. I asked the butt doc, who is a good guy, if I could get another one the following week.

Posted by: Weasel at May 20, 2018 07:20 PM (MVjcR)

301 I'm sure that was Rosenstein- Yes sir will get right on that, right after I finish this other thing I'm working on about some Russian interference.

Posted by: Skip at May 20, 2018 07:20 PM (aC6Sd)

302 Hey, isn't it Flaming Skull time? Deputy AG Rosenstein says yes to an investigation into FBI infiltration of Trump's campaign...

https://tinyurl.com/ya4f74ha

Posted by: GuyfromNH at May 20, 2018 07:17 PM (Gs5TH)

Above my pay grade, but I can squirt lighter fluid on the backyard tzampotli....

Posted by: Miklos, trying not to light hisself on fire at May 20, 2018 07:21 PM (zCyNd)

303 Nunes made a good point today- This was more than likely paid for with taxpayer money.

Posted by: Ben Had at May 20, 2018 07:21 PM (C4Cm9)

304 Well, Y-connector is built. Working in here. Now to run out to the shop, and see if I get both channels on the shop stereo. I ran a buried line to the shop, feeds off the computer speaker jack via that Y-connector, and goes to line in on my old Radio Shack 40-watt amp in the shop.

And there's a beer cooler in the shop, too. An old Arnett milk cooler, which runs so cold it freezes the beer.

Posted by: Alberta Oil Peon at May 20, 2018 07:25 PM (dOgJt)

305 Rosenstein (not Cloggenstien) has turned it over to IG Horowitz.

Heh (aye mateys, a shot across yer bow):

"As always," Flores said, "the Inspector General will consult with the appropriate U.S. Attorney if there is any evidence of potential criminal conduct."

Posted by: Miklos, got some leftover fireworks at May 20, 2018 07:26 PM (zCyNd)

306 >>Rosenstein (not Cloggenstien) has turned it over to IG Horowitz.

How surprising. Why it's almost as if there has been a plan all along.

Posted by: JackStraw at May 20, 2018 07:28 PM (/tuJf)

307 Nunes made a good point today- This was more than likely paid for with taxpayer money.

Posted by: Ben Had at May 20, 2018 07:21 PM (C4Cm9)

More precisely, were Papadopoulos' "fees and expenses", as provided by Halper, from US taxpayer funds?

Magic 8 ball says...

Posted by: Miklos, hand-glee-inrubbing at May 20, 2018 07:29 PM (zCyNd)

308 How surprising. Why it's almost as if there has been a plan all along.

Posted by: JackStraw at May 20, 2018 07:28 PM (/tuJf)

"if not for those meddling kids..."

Posted by: Old Man Brennan at May 20, 2018 07:31 PM (zCyNd)

309 my VA colonoscopy earlier this year was fun...

i was awake for the whole Fing thing, start to finish. i think someone on the staff is stealing narcs and giving patients normal saline instead.

Posted by: redc1c4 at May 20, 2018 07:38 PM (QDw86)

310 Virginia is for colonoscopies?

Posted by: andycanuck at May 20, 2018 07:51 PM (Evws/)

311 CBD, I have a bone to pick with you.

If you're gonna post things like "Herb-crusted rack of lamb is one of those foods that I will eat whenever
I can, but it is ridiculously expensive in restaurants, and so easy to
make at home that I rarely (read: never) order it anymore", a link to a easy home recipe is obligatory.

Without a recipe, you are a goddam tease, and nobody likes that kind of thing.

Posted by: rosignol at May 20, 2018 07:52 PM (sjCQ+)

312 Love lamb chops too.
Want to post my pork/fruit recipe. How do you post this so you don't wreck the website?

Posted by: PJ at May 20, 2018 08:16 PM (qlTN9)

313 Hadrian, all I have is titanium trichloride and carbon tetrachloride. Can I substitute one of those?

Posted by: Cybersmythe at May 20, 2018 09:21 PM (tGO9e)

314 Don't know if it's a reliable guide, but I've found that chickens whose fat is quite yellow taste better than the rest.

But the best chicken is fresh-killed chicken.

Posted by: Splunge at May 20, 2018 09:54 PM (Vb4BV)

315 Rack of lamb? Who cares about mint sauce? The most important accompaniment is a really good mourvèdre (aka Matato or Monastrell, Yecla and Jumilla [Spain] are a good source of inexpensive mourvedre, but if you can get something from Matt Cline [Three Cellars] or Randal Grahm [Bonny Doon Old Telegram] or Kent Rosenblum [Rosenblum Cellars], or a Bandol from France, it will be even better).

Posted by: Otto Zilch at May 20, 2018 11:11 PM (U2esv)

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