aceofspadeshq at gee mail.com
CBD:
cbd.aoshq at gee mail.com
Buck:
buck.throckmorton at protonmail.com
joe mannix:
mannix2024 at proton.me
MisHum:
petmorons at gee mail.com
J.J. Sefton:
sefton at cutjibnewsletter.com
Food Thread: "I said it in Hebrew--I said it in Dutch-- I said it in German and Greek: But I wholly forgot (and it vexes me much) That English is what you speak!"
I am not a fan of apples. Of course I will eat apple pie, because I am not a bed-wetting commie, but I like it mostly for the crust. However, there was a donut shop in Berkeley called King Pin Donuts (which I have mentioned before) that made the most magnificent apple fritters. They were just incredible after an evening at the local bars and then a nightcap at Top Dog for a bratwurst and a spicy hotdog. The fritters were huge...easily five or six inches long, and they were usually piping hot from the oil. It was an unbelievable taste sensation that I can remember clearly. These aren't them, but they sound pretty good, and easy, so why not give it a try and report back!. Easy Apple Fritters Recipe The recipe does not call for a sugar glaze, and I think that is a mistake, but one easily rectified.
Chicago-Style Deep Dish Pizza is a breeze to make, especially if you have the appropriate pan.
It's cousin Detroit Pizza is also pretty damned good, and just as easy to make. Both of them are hearty and filling and one pan serves several people. Just the thing on a cold winter day.
Pan-Seared Pork Chops with Apricot-Dijon Sauce I will never understand the allure of boneless pork loin. Yes, I will eat it, and sometimes I buy it when it is on sale and I am making cutlets or something that requires trimming. But a good pork chop is a wonderful thing. The bones are great to munch on, add flavor and viscosity to the pan drippings, and even look great! So I will give this recipe a pass for the apricot but not for the pork loin. Cook it with cheaper and better chops. And make them thicker than one inch. Sometimes size really does matter! Oh...do not trim the bones or...shudder..."French" them. That is a crime and will get you sent to the corner in the kitchens at Chez Dildo.
Food and cooking tips, Haggis, Henry Big Boys in .357, Scotch Eggs, thick and fluffy pita and good tomatoes that aren't square, pale pink and covered with Mestizo E.coli: cbd dot aoshq at gmail dot com. Any advocacy of French Toast with syrup will result in disciplinary action up to and including being nuked from orbit.
Comments
(Jump to bottom of comments)Posted by: HH at October 14, 2018 04:00 PM (mIJBI)
Posted by: pep at October 14, 2018 04:01 PM (T6t7i)
for a lot more than that, but you can also go to Walmart and get a
perfectly good one for $50 or $60.
Those pots are fashion statements.
Posted by: pep at October 14, 2018 04:02 PM (T6t7i)
Deal-clincher: it comes in teal.
Posted by: hogmartin at October 14, 2018 04:02 PM (y87Qq)
Posted by: pep at October 14, 2018 04:02 PM (T6t7i)
Posted by: Harry Paratestes at October 14, 2018 04:02 PM (GBteo)
https://www.kudoskitchenbyrenee.com/pumpkin-cream-pasta-bratwurst/
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 14, 2018 04:03 PM (kQs4Y)
Posted by: hogmartin
Hah! I have one in persimmon. Not apricot, not orange, persimmon. Because that's what all the manly men use.
Posted by: pep at October 14, 2018 04:03 PM (T6t7i)
Posted by: April at October 14, 2018 04:04 PM (OX9vb)
Started a beef barley soup with mushrooms in that this morning.
p.s. it is teal.
Posted by: hogmartin at October 14, 2018 04:05 PM (y87Qq)
Posted by: Calm Mentor at October 14, 2018 04:05 PM (I16G8)
Cast Iron is great but can be a pain as well.
Posted by: Picric at October 14, 2018 04:06 PM (Y/8Zg)
PSA-
Do you like buttering your biscuits or rolls almost immediately after they've come out of the oven? Me, too. And it was always irritating to have the butter slide off the hot knife.
I found an old baby spoon in the back of our silverware drawer this week and saved it for this morning when I made biscuits. It's perfect for the butter job because it's just spoon-like enough to hold the butter in place, but flat enough to slide out easily and leave all the butter on the biscuit.
Posted by: Moron Robbie's Beach Friends at October 14, 2018 04:06 PM (m5Z/I)
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 14, 2018 04:06 PM (kQs4Y)
Posted by: Picric at October 14, 2018 04:07 PM (Y/8Zg)
Posted by: JuJuBee, just generally being shamey at October 14, 2018 04:08 PM (2NqXo)
silverware drawer this week and saved it for this morning when I made
biscuits. It's perfect for the butter job because it's just spoon-like
enough to hold the butter in place, but flat enough to slide out easily
and leave all the butter on the biscuit.
Posted by: Moron Robbie's Beach Friends at October 14, 2018 04:06 PM (m5Z/I)
Baby spoons also work well for digging out pieces of grapefruit.
Posted by: Vendette at October 14, 2018 04:08 PM (tT986)
Posted by CBD.
I can in my fake Insta-Pot.
Then shift to slow cook or pressure cook mode.
But I did buy myself a dutch oven one year. GolfLady took it back after 2 months of non use.
Posted by: golfman at October 14, 2018 04:09 PM (If3tB)
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 14, 2018 04:06 PM (kQs4Y)
Another thing to be said for the slow cooker is that it will never get above a simmer. Maybe people with gas ranges don't have the problem, but with electric - and especially for cookware that has a lot of mass to heat up - it's too easy for me to set a good simmer and come back and find that it's boiling over.
Posted by: hogmartin at October 14, 2018 04:09 PM (y87Qq)
Wow!
Just made pot-roasted chicken with chorizo an leeks in apple cider last night in my latte Le Creuset. A godsend, IMHO.
Posted by: J.J. Sefton at October 14, 2018 04:09 PM (/9p9e)
So Mom can do the turkey out of the way in the laundry room while the rest of Thanksgiving gets done in the kitchen with my sister.
Posted by: DaveA at October 14, 2018 04:09 PM (FhXTo)
want fuse?
go to Ace's Amazon link, search for "cannon fuse"
you're welcome.
the LOL is what people bought besides it: magnesium ribbon, aluminum and black iron oxide powders...
thermite, anyone?
Posted by: redc1c4 at October 14, 2018 04:10 PM (kRSP9)
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 14, 2018 04:10 PM (kQs4Y)
Posted by: J.J. Sefton at October 14, 2018 04:10 PM (/9p9e)
Posted by: olddog in mo at October 14, 2018 04:11 PM (Dhht7)
Posted by: Moron Robbie's Beach Friends at October 14, 2018 04:11 PM (X/i2V)
Posted by: DOCTOR Ballsey Fraud at October 14, 2018 04:12 PM (Tyii7)
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 14, 2018 04:12 PM (kQs4Y)
Posted by: golfman at October 14, 2018 04:12 PM (If3tB)
Posted by: DaveA at October 14, 2018 04:13 PM (FhXTo)
Posted by: Eromero at October 14, 2018 04:13 PM (zLDYs)
Posted by: Traveling Man &&&& at October 14, 2018 04:14 PM (1O5mk)
I love Chicago pizza. That one looks divine.
Love pork and apriocot together.
I wouldn't even think of trying to make bacon; I'll leave that one to the pros.
Delicious food thread today, CBD - thank you!
Posted by: bluebell at October 14, 2018 04:16 PM (U5tDi)
No, I can't brown anything in the crock pot but I'll stack these ribs up against anything that came out of an oven. Anyway, if you read Cooks' Illustrated you'll learn that browning first is no longer the preferred method. Messes with the interior texture of meat. Brown after it's cooked.
Posted by: creeper at October 14, 2018 04:16 PM (7xXFn)
Posted by: olddog in mo at October 14, 2018 04:11 PM (Dhht7)
That's a really good question. Unless they mean Colman's, I don't think I have any of that. Colman's is what poms use, so it's kind of pommery, right?
Posted by: hogmartin at October 14, 2018 04:16 PM (y87Qq)
Posted by: J.J. Sefton at October 14, 2018 04:10 PM (/9p9e)
---------
I thought you were bragging about the color.
Posted by: bluebell at October 14, 2018 04:17 PM (U5tDi)
I love my 'dutch oven'. I made a little turkey in one last week. Cooked at 350 for a couple hours then let it stew in it's own juice for hours at 175. Of course, some white wine assisted in the tenderization. Came out nicely browned.
Best turkey ever. One single dollar per pound. Cheap.
Posted by: Embedded in my Pre-Frontal Cortex at October 14, 2018 04:17 PM (URwyc)
Posted by: J.J. Sefton at October 14, 2018 04:10 PM (/9p9e)
---------
I thought you were bragging about the color.
Posted by: bluebell at October 14, 2018 04:17 PM (U5tDi)
It's more of a celeriac than a latte. Almost jicama.
Posted by: hogmartin at October 14, 2018 04:17 PM (y87Qq)
I even prefer it over steak and that's saying something.
Posted by: Mark Andrew Edwards at October 14, 2018 04:18 PM (xJa6I)
Well, the Instapot is sooooo much more than a slow cooker. You see, it has a 'sear' setting. Very useful for browning meat before building the rest of the stew. And under the pressure setting, the entire stew is done in 20 min!
Posted by: dd at October 14, 2018 04:18 PM (V2W/Q)
Posted by: hepcat at October 14, 2018 04:19 PM (5b+Sr)
Broil is a feature on nearly every modern oven.
Posted by: Nom de Blog at October 14, 2018 04:19 PM (wFDuq)
They're not interchangeable, for the most part.
Posted by: bluebell at October 14, 2018 04:19 PM (U5tDi)
Stew meat is damnably expensive these days.
Posted by: Common Tater at October 14, 2018 04:19 PM (izrAO)
Instapot is love.
Posted by: Your Decidedly Devious Uncle Palpatine, GECSPLAN, SMR, and Ancient Slavonaut Newsletters at October 14, 2018 04:19 PM (fA1SL)
Posted by: April at October 14, 2018 04:19 PM (OX9vb)
Stew meat is damnably expensive these days.
Posted by: Common Tater at October 14, 2018 04:19 PM (izrAO)
---------
The other key is to make it at least a day before you plan to eat it, if you can remember. I generally can't.
Posted by: bluebell at October 14, 2018 04:20 PM (U5tDi)
Posted by: Insomniac at October 14, 2018 04:20 PM (NWiLs)
Posted by: April at October 14, 2018 04:21 PM (OX9vb)
Posted by: San Franpsycho at October 14, 2018 04:23 PM (EZebt)
Beef stew/pot roast is the most supreme of all meals.
I even prefer it over steak and that's saying something.
Posted by: Mark Andrew Edwards at October 14, 2018 04:18 PM (xJa6I)
In seventy-two years I have yet to meet a man who won't succumb to roast beef, mashed potatoes, gravy and green beans. It's foolproof.
Posted by: creeper at October 14, 2018 04:23 PM (7xXFn)
Posted by: Common Tater at October 14, 2018 04:19 PM (izrAO)
Any beef has become expensive.
I've been trying new pork meals. A thick cut bone in chop is great. I'll do a pork steak when I can find them.
Posted by: golfman at October 14, 2018 04:23 PM (If3tB)
Mrs jwb manage to salvage almost the whole crop which also included Hatch & Jalapeno peppers, so we're having chili for supper.
Rest of the veggies got distributed to the neighbors.
Posted by: jwb7605 at October 14, 2018 04:24 PM (uU9ws)
BTW, if someone speaks Dutch, you can be sure they speak English too.
Posted by: San Franpsycho at October 14, 2018 04:24 PM (EZebt)
Did a little Bing action and the NYT is calling for a particular brand of whole grain mustard. I'd think you'd get an acceptable result from almost any barely ground mustard.
Colman's is what poms use, so it's kind of pommery, right?
That's pommy, you East Ender...
Posted by: Additional Blond Agent at October 14, 2018 04:25 PM (j0Oc6)
Salt pork is super salty and the 'grease' gives a layer of taste ALL its own..way better than bacon. And those little crispy things left after it's rendered are called 'cracklins.' I always eat many of them just because ... cook's privilege.
Just trust me on this...use salt pork, ok?
Posted by: Mary at October 14, 2018 04:25 PM (Lr8+C)
Posted by: The Great White Scotsman at October 14, 2018 04:25 PM (JUOKG)
Posted by: golfman at October 14, 2018 04:12 PM (If3tB)
Or a chuck roast. I can't tell. But why bother with the round? Chuck is God's gift to stews and pot roasts.
Posted by: CharlieBrown'sDildo at October 14, 2018 04:25 PM (wYseH)
Canoe accident?
Posted by: Bob the Bilderberg at October 14, 2018 04:25 PM (cTajt)
Pizza dough, and cookie dough, is much improved after a few days in the fridge. Thing is, most people, especially kids, aren't inclined to wait. "Hey kids! Should we make cookies?!"
"Yay!!"
"Ok, they are all ready to go. We'll cook them the day after tomorrow."
CPS will be come a knocking
Posted by: Common Tater at October 14, 2018 04:25 PM (izrAO)
Posted by: Bandersnatch at October 14, 2018 04:26 PM (fuK7c)
Posted by: creeper at October 14, 2018 04:16 PM (7xXFn)
You are a communist.
Posted by: CharlieBrown'sDildo at October 14, 2018 04:26 PM (wYseH)
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 14, 2018 04:27 PM (kQs4Y)
Posted by: CharlieBrown'sDildo at October 14, 2018 04:25 PM (wYseH)
That's it. Gotta have the fat.
But I see the rounds on sale. Must be a reason.
Posted by: golfman at October 14, 2018 04:27 PM (If3tB)
Salt pork is wonderful with greens. And baked beans. You're right...bacon isn't a great substitute.
Posted by: creeper at October 14, 2018 04:28 PM (7xXFn)
Posted by: Moron Robbie's Beach Friends at October 14, 2018 04:28 PM (X/i2V)
after a few days in the fridge. Thing is, most people, especially kids,
aren't inclined to wait. "Hey kids! Should we make cookies?!"
"Yay!!"
"Ok, they are all ready to go. We'll cook them the day after tomorrow."
CPS will be come a knocking
Posted by: Common Tater at October 14, 2018 04:25 PM (izrAO)
Or, if they were like me and my siblings, will consume the cookie dough little by little until it's all gone; who cares about the raw eggs.
Posted by: Vendette at October 14, 2018 04:28 PM (tT986)
Brown.
Pressure cooker.
THEN slow cooker.
But only if you don't want to have to use a knife.
Posted by: Moron Robbie's Beach Friends at October 14, 2018 04:28 PM (X/i2V)
I like knives.
Posted by: Insomniac at October 14, 2018 04:28 PM (NWiLs)
A beautiful thing. Everyone should have one.
Posted by: Lone Ranger at October 14, 2018 04:28 PM (1swjO)
Posted by: creeper at October 14, 2018 04:28 PM (7xXFn)
Posted by: Your Decidedly Devious Uncle Palpatine, GECSPLAN, SMR, and Ancient Slavonaut Newsletters at October 14, 2018 04:29 PM (fA1SL)
----------
Cookies: Bacon grease substitutes nicely for butter in cookie recipes. It is excellent, and doesn't nuke the butter supply.
Posted by: Common Tater at October 14, 2018 04:29 PM (izrAO)
Posted by: Steve and Cold Bear at October 14, 2018 04:29 PM (/qEW2)
Posted by: CharlieBrown'sDildo at October 14, 2018 04:25 PM (wYseH)
Think that is a round roast. Ugh.
But chuck is where its at. Gotta have the fat.
But I see the rounds on sale. Must be a reason.
Posted by: golfman at October 14, 2018 04:30 PM (If3tB)
Tomorrow's chicken is already roasted and chicken stock simmering for won ton soup.
Posted by: San Franpsycho at October 14, 2018 04:30 PM (EZebt)
Posted by: Fritz at October 14, 2018 04:30 PM (Z9C5C)
Posted by: Insomniac at October 14, 2018 04:30 PM (NWiLs)
Posted by: golfman at October 14, 2018 04:23 PM (If3tB)
Yup...and if you can find a thick one from near the shoulder it will be even better!
Posted by: CharlieBrown'sDildo at October 14, 2018 04:30 PM (wYseH)
Posted by: CharlieBrown'sDildo at October 14, 2018 04:25 PM (wYseH)
Think that is a round roast. Ugh.
But chuck is where its at. Gotta have the fat.
But I see the rounds on sale. Must be a reason.
Posted by: golfman at October 14, 2018 04:30 PM (If3tB)
?????
That's a first.
Posted by: golfman at October 14, 2018 04:31 PM (If3tB)
Posted by: Caliban at October 14, 2018 04:31 PM (QE8X6)
Posted by: Cosmic Charlie at October 14, 2018 04:31 PM (PUmDY)
Posted by: Common Tater at October 14, 2018 04:19 PM (izrAO)
I wait until King Soopers (or any Kroger) has the really bad steak on sale for $2.50 a pound.
Cubed, those tough steaks make excellent stew meat.
Posted by: jwb7605 at October 14, 2018 04:31 PM (uU9ws)
Posted by: Fritz at October 14, 2018 04:30 PM (Z9C5C)
---------
Wow, that is truly a find! Lucky you. You'll be passing them down to your great-grandchildren.
Posted by: bluebell at October 14, 2018 04:31 PM (U5tDi)
Um, yes actually, my LUX80 browns things nicely.
Posted by: Frag at October 14, 2018 04:31 PM (FCJFC)
Deflecting I see, Maple Syrup heretic.
Back to the cast iron, did a batch of Beef Bourguignon from Anthony Bourdain's Les Halles Cookbook, worked out nicely. Had to reduce it a bit longer than he stated but the end result was well worth it.
Posted by: Additional Blond Agent at October 14, 2018 04:32 PM (j0Oc6)
Posted by: Mary at October 14, 2018 04:25 PM (Lr8+C)
So...you're a bacon hater?
They throw it out after rendering. I think that is disgusting and wasteful and pompous.
Posted by: CharlieBrown'sDildo at October 14, 2018 04:32 PM (wYseH)
Posted by: Steve and Cold Bear at October 14, 2018 04:33 PM (/qEW2)
Posted by: French Toast at October 14, 2018 04:33 PM (Tyii7)
Posted by: creeper at October 14, 2018 04:33 PM (7xXFn)
Tonight, I'm making chicken vegetable stew, for my low carb lunches this week.
Posted by: April at October 14, 2018 04:33 PM (OX9vb)
Posted by: Insomniac at October 14, 2018 04:30 PM (NWiLs)
---------
Today?
Posted by: bluebell at October 14, 2018 04:33 PM (U5tDi)
Posted by: creeper at October 14, 2018 04:33 PM (7xXFn)
2. They don't burn food as long there is at least a minimum amount of water present.
3. They don't monopolize a stove burner for hours.
4. Probably use less electricity doing it.
Posted by: Alberta Oil Peon at October 14, 2018 04:34 PM (iwUO9)
Posted by: Vendette at October 14, 2018 04:34 PM (tT986)
Posted by: creeper at October 14, 2018 04:28 PM (7xXFn)
Progressive shill for Big Slow-Cooker!
Posted by: CharlieBrown'sDildo at October 14, 2018 04:34 PM (wYseH)
Posted by: Common Tater at October 14, 2018 04:34 PM (izrAO)
Posted by: bluebell at October 14, 2018 04:35 PM (U5tDi)
Posted by: bear with asymmetrical balls at October 14, 2018 04:35 PM (H5knJ)
Posted by: creeper at October 14, 2018 04:33 PM (7xXFn)
Around May I always see a hen of the wood cluster on the course.
I'd harvest it but have no idea what to do with it.
Posted by: golfman at October 14, 2018 04:36 PM (If3tB)
Posted by: Moron Robbie's Beach Friends at October 14, 2018 04:36 PM (X/i2V)
Mrs928 eats mushrooms out of our yard. I'm not comfortable eating stuff that grows out of my yard, even the wooded part.
Posted by: Grump928(C) at October 14, 2018 04:36 PM (yQpMk)
Posted by: Weasel at October 14, 2018 04:36 PM (MVjcR)
Posted by: CharlieBrown'sDildo at October 14, 2018 04:34 PM (wYseH)
Damn straight. I've got three of those babies. You name it, I can slow-cook it.
And you will love it.
Or else.
Posted by: creeper at October 14, 2018 04:37 PM (7xXFn)
Posted by: Common Tater at October 14, 2018 04:34 PM (izrAO)
Oh...HELL YES!
A meal in my top-ten all-time great list?
Supermarket salami.
Supermarket sourdough bread.
Supermarket cheddar cheese.
Posted by: CharlieBrown'sDildo at October 14, 2018 04:37 PM (wYseH)
Posted by: JTB at October 14, 2018 04:38 PM (V+03K)
Posted by: Grump928(C) at October 14, 2018 04:38 PM (yQpMk)
Posted by: bluebell at October 14, 2018 04:35 PM (U5tDi)
Refreshing would be a food thread without exchanges of sporadic gunfire across the dining table, but unfortunately we can't have that kind of friendship and camaraderie here.
Not so long as a single ketchup-hotdog heretic still draws breath anyway.
Posted by: hogmartin at October 14, 2018 04:38 PM (y87Qq)
remember camping once in the wilds of Utah/Arizona border, and browning
some hamburger onion in a cast iron pan over hardwood coals.
Stirred in a can of chili and let it simmer for a little while. It was
really tasty, way better than it had any right to be.
Posted by: Common Tater at October 14, 2018 04:34 PM (izrAO)
---
Pizza lunchables on a blanket by the river with your kids is one of the most delicious things you'll ever eat.
Posted by: Moron Robbie's Beach Friends at October 14, 2018 04:38 PM (X/i2V)
Posted by: PETA at October 14, 2018 04:38 PM (tKF1g)
Death? Seriously?
A decade on the Kanal will get their minds right.
Posted by: Grump928(C) at October 14, 2018 04:39 PM (yQpMk)
Posted by: Mary at October 14, 2018 04:25 PM (Lr8+C)
So...you're a bacon hater?
They throw it out after rendering. I think that is disgusting and wasteful and pompous.
Pish posh! I was about to defend you over something else, Mr. Dildo, but I no longer remember what that was.
Everybody has something called pigs in blankets. It's a hot dog baked in a roll, or it's sausage in a cabbage, but we have a pigs in blankets tradition which relies on *eating* the rended salt pork.
New Hampshire Swamp Yankee Pigs in Blankets starts with rendering out strips of fatback. Then you make a simple batter (I will look it up upon request) and you pour the batter into the grease to fry.
Then you drop all the strips of rended fatback into the batter, flip, and serve with carrots and mashed taters.
It was a rare treat because Mommy had to be out of town, it was Daddy cooking and Mom hated the way it smelled up the house.
Posted by: Bandersnatch at October 14, 2018 04:39 PM (fuK7c)
Posted by: Bandersnatch at October 14, 2018 04:40 PM (fuK7c)
Posted by: Grump928(C) at October 14, 2018 04:36 PM (yQpMk)
She probably eating agaricus campestris...the common meadow mushroom that's related to the ones you buy in stores. They're delicious.
My family was serious about mushrooms and I learned from childhood to identify the ones that are edible. The training must have worked. I'm still here.
Posted by: creeper at October 14, 2018 04:40 PM (7xXFn)
exchanges of sporadic gunfire across the dining table, but unfortunately
we can't have that kind of friendship and camaraderie here.
Not so long as a single ketchup-hotdog heretic still draws breath anyway.
Posted by: hogmartin at October 14, 2018 04:38 PM (y87Qq)
*Raises hand*
I've mentioned this before, but I like ketchup on cucumber too.
We're good to go for a while to come.
Posted by: Vendette at October 14, 2018 04:40 PM (tT986)
Posted by: Weasel at October 14, 2018 04:40 PM (MVjcR)
Salt pork is wonderful with greens. And baked beans. You're right...bacon isn't a great substitute.
Posted by: creeper at October 14, 2018 04:28 PM
Thanks Mary and creeper. When I read salt pork I instantly thought sub w/ bacon. Never used salt pork before.
Posted by: olddog in mo at October 14, 2018 04:40 PM (Dhht7)
Treated myself to a cookie dough blizzard from DQ afterwards, because healthy!
Posted by: CrotchetyOldJarhead at October 14, 2018 04:40 PM (0GuIv)
Posted by: redc1c4 at October 14, 2018 04:40 PM (kRSP9)
Posted by: Bandersnatch at October 14, 2018 04:39 PM (fuK7c)
That sounds good!
greasy batter is one of the culinary world's wonders.
Posted by: CharlieBrown'sDildo at October 14, 2018 04:41 PM (wYseH)
Posted by: Grump928(C) at October 14, 2018 04:41 PM (yQpMk)
Posted by: Common Tater at October 14, 2018 04:34 PM (izrAO)
During Matthew I made a batch of chicken salad for the neighbors.
They all bragged it was the best they had ever had.
Canned chicken, mayonnaise, celery, pickle relish, yellow mustard and some salt and pepper.
Posted by: golfman at October 14, 2018 04:41 PM (If3tB)
98 I hate to give NYers credit for anything, on general principle, but they're in the right on the whole pizza thing.
Posted by: bear with asymmetrical balls at October 14, 2018 04:35 PM (H5knJ)
===
I'm showing this comment to Mrs. Franpsycho who is Wrong About Pizza.
Posted by: San Franpsycho at October 14, 2018 04:41 PM (EZebt)
The advantage of course is you can be cooking while you are at work and come home to delicious meal.
We have a couple of Le Creuset pots.. 25 years old and still going strong!
Posted by: Chi-Town Jerry at October 14, 2018 04:42 PM (438dO)
We're good to go for a while to come.
Posted by: Vendette at October 14, 2018 04:40 PM (tT986)
-------
Thank you. That makes me feel better about my ketchup on hot dog thing.
Posted by: bluebell at October 14, 2018 04:43 PM (U5tDi)
Posted by: CrotchetyOldJarhead at October 14, 2018 04:40 PM (0GuIv)
---
Those fat-free, low carb, zero calorie Oreo ice cream / Oreo waffle cone combo that Sonic is selling right now are worth a try, too.
Posted by: Moron Robbie's Beach Friends at October 14, 2018 04:43 PM (X/i2V)
Posted by: San Franpsycho at October 14, 2018 04:41 PM (EZebt)
Have you been to Zachary's in Oakland? That's my favorite deep-dish by a large margin.
Posted by: CharlieBrown'sDildo at October 14, 2018 04:43 PM (wYseH)
I've mentioned this before, but I like ketchup on cucumber too.
We're good to go for a while to come.
Posted by: Vendette at October 14, 2018 04:40 PM (tT986)
Enough ketchup, and you could kill the taste of the cucumber entirely.
Which is a Good Thing.
Posted by: Alberta Oil Peon at October 14, 2018 04:43 PM (iwUO9)
I just asked her and she says they are Chanterelles (sp?).
Posted by: Grump928(C) at October 14, 2018 04:38 PM (yQpMk)
Oh, wow! That lucky woman!
Posted by: creeper at October 14, 2018 04:44 PM (7xXFn)
i love the stuff, but it's too damned expensive at the store or from the really good place downtown LA.
Posted by: redc1c4 at October 14, 2018 04:44 PM (kRSP9)
Posted by: Cosmic Charlie at October 14, 2018 04:45 PM (PUmDY)
Posted by: creeper at October 14, 2018 04:40 PM (7xXFn)
There are morels around here (not this time of year) and if you can tell a smallmouth bass from a largemouth, you can learn to identify true morels. False morels just don't taste good and make you a little sick; morel hunting is basically mushroom hunting on easy mode.
I'd be wary of trying to find edibles in your neighborhood though. If you've lived there, you know what's safe. There are stories every once in a while of immigrant families being wiped out by a toxic local mushroom that looks just like a variety they're used to seeing that is edible where they come from.
Posted by: hogmartin at October 14, 2018 04:46 PM (y87Qq)
Posted by: PaleRider is simply irredeemable at October 14, 2018 04:46 PM (3XPJI)
Posted by: Grump928(C) at October 14, 2018 04:38 PM (yQpMk)
Oh, wow! That lucky woman!
Posted by: creeper at October 14, 2018 04:44 PM (7xXF
Only wild mushrooms I have picked and eaten are Shaggy Manes. They are very distinctive in shape, and also yummy. But they have to be young ones. The old ones are full of purple spores.
Posted by: Alberta Oil Peon at October 14, 2018 04:46 PM (iwUO9)
Tourists eat that crap..
I do want to try Detroit pizza one of these days, however.. The nearest thing we had to that was Sicilian pan pizza which the old Italian bakeries sold.. yummy stuff!
Posted by: Chi-Town Jerry at October 14, 2018 04:46 PM (438dO)
Posted by: westminsterdogshow at October 14, 2018 04:47 PM (FA9Ig)
that's why G*d invented dill pickles.
Posted by: redc1c4 at October 14, 2018 04:47 PM (kRSP9)
Posted by: redc1c4 at October 14, 2018 04:44 PM (kRSP9)
This is going to sound like a set-up, but talk with Cannibal Bob.
Posted by: hogmartin at October 14, 2018 04:47 PM (y87Qq)
Yes...you are the current champion of the non sequitur, but is that a title you really want, especially considering that the last holder got banned?
Posted by: CharlieBrown'sDildo at October 14, 2018 04:47 PM (wYseH)
Posted by: bluebell at October 14, 2018 04:47 PM (U5tDi)
Posted by: bluebell at October 14, 2018 04:35 PM (U5tDi)
I'm just sitting back and enjoying the show.
Posted by: Insomniac at October 14, 2018 04:47 PM (NWiLs)
i'll ask this fairly early in the thread, for a change, but does the
Horde have any advice/suggestions in the food dehydrator field, and/or
for making beef jerky?
i love the stuff, but it's too damned expensive at the store or from the really good place downtown LA.
Posted by: redc1c4 at October 14, 2018 04:44 PM (kRSP9)
---
I've got one of the cheap circular models that's pretty much an enclosed hair drier that operates on super low. It does a good job and I think it's probably the best way to test the waters.
BUT
Unless you've got a favorite recipe I've just about decided that it's as expensive to prepare it - assuming you're not just buying whatever meat is on sale - as it is to buy it from a favorite place.
Posted by: Moron Robbie's Beach Friends at October 14, 2018 04:48 PM (X/i2V)
Posted by: Moron Robbie's Beach Friends at October 14, 2018 04:43 PM (X/i2V)
Heh! Nice.... I had that little treat during the second intermission of the hockey game and then went to bed right after the game. Even though it was the small serving, I paid dearly. Had a glucose number of 170 overnight. But it was damn good.
Posted by: CrotchetyOldJarhead at October 14, 2018 04:48 PM (0GuIv)
Posted by: Common Tater at October 14, 2018 04:48 PM (izrAO)
We have a couple of feral apple trees; probably Jonathans. My husband harvested six grocery bags' worth just before the freeze last night.
I do not have time for harvest tasks (well, maybe I would if I stopped lurking here), but we won't be able to give enough apples away to prevent waste.
Does anyone know a super-simple way to process these apples for future use? I will have to cut around worms and they turn brown within minutes.
Posted by: Emmie at October 14, 2018 04:48 PM (4HMW8)
Posted by: bluebell at October 14, 2018 04:43 PM (U5tDi)
--------------
We have to unite and stay strong. I use mostly ketchup only on hot dogs, but will sometimes add onion or sweet relish. It's how I grew up eating them.
Posted by: Calm Mentor at October 14, 2018 04:48 PM (I16G8)
I'd be wary of trying to find edibles in your neighborhood though. If you've lived there, you know what's safe. There are stories every once in a while of immigrant families being wiped out by a toxic local mushroom that looks just like a variety they're used to seeing that is edible where they come from.
Posted by: hogmartin at October 14, 2018 04:46 PM (y87Qq)
Any suggestions for 99?
Posted by: golfman at October 14, 2018 04:48 PM (If3tB)
Posted by: redc1c4 at October 14, 2018 04:44 PM (kRSP9)
Alton Brown has a recipe. It's easy, and far cheaper than the commercial stuff.
I think I may have posted it her a few weeks ago.
Posted by: CharlieBrown'sDildo at October 14, 2018 04:49 PM (wYseH)
I start thinking of long cooking (aka cast iron enameled pots), low temp meals like stews, soups, and baked beans. I also start thinking about baking bread of various types and, for some reason, making yogurt, kraut and other fermented veggies.
Posted by: JTB at October 14, 2018 04:49 PM (V+03K)
I posted the pictures and thought about saying "I made a soup with one of each of these", but Facebook doesn't have the Horde's sense of humor.
Posted by: Bandersnatch at October 14, 2018 04:49 PM (fuK7c)
Posted by: hogmartin at October 14, 2018 04:38 PM (y87Qq)
I was hanging out with a girl at her house a few weeks ago, and went to grab a beer from her fridge and saw Heinz ketchup and yellow mustard. I casually asked her why she would own such things, and she said she occasionally eats hotdogs.
I stormed out of the house then and there.
(well, no, not really, but I'm going to say the reason it didnt work out was the ketchup on hotdog thing. It was probably just that she wasn't that in to me.)
Posted by: Harry Paratestes at October 14, 2018 04:49 PM (GBteo)
Posted by: Insomniac at October 14, 2018 04:49 PM (NWiLs)
Posted by: French Toast at October 14, 2018 04:49 PM (Tyii7)
Posted by: Emmie at October 14, 2018 04:48 PM (4HMW
You could run them through a hog, and harvest the bacon.
Posted by: Alberta Oil Peon at October 14, 2018 04:50 PM (iwUO9)
Posted by: bear with asymmetrical balls at October 14, 2018 04:50 PM (H5knJ)
Has a shiv baked right into it.
Posted by: French Toast at October 14, 2018 04:49 PM (Tyii7)
Buy one, get a free drive-by.
Posted by: Insomniac at October 14, 2018 04:50 PM (NWiLs)
Posted by: golfman at October 14, 2018 04:48 PM (If3tB)
Hen of the wood? I've heard of them and might have eaten them, but I couldn't point to one and say "that's what that is".
Morels, I just cut into strips and pan-fry in butter. Maybe serve over pasta with olive oil if there are enough of them.
Posted by: hogmartin at October 14, 2018 04:51 PM (y87Qq)
We made cider, sauce and butter. When I have done apples before......used a corer/slicer and lots of lemon juice
Posted by: westminsterdogshow at October 14, 2018 04:52 PM (FA9Ig)
Took forever to come up to temp, but it was the juicies, most flavorful pork roast we've had in a long time..
and the kicker.. the recipe suggested using Montreal Steak Seasoning.. which I did.. lightly.. and I put some garlic silvers in the meat.. damn good.. it's gonna make some good sammiches later!
Posted by: Chi-Town Jerry at October 14, 2018 04:52 PM (438dO)
Posted by: creeper at October 14, 2018 04:52 PM (7xXFn)
Posted by: Cosmic Charlie at October 14, 2018 04:52 PM (PUmDY)
Posted by: Democrats at October 14, 2018 04:52 PM (Tyii7)
Posted by: Chi-Town Jerry at October 14, 2018 04:52 PM (438dO)
Pork and garlic are wonderful together!
Posted by: CharlieBrown'sDildo at October 14, 2018 04:53 PM (wYseH)
Posted by: Emmie at October 14, 2018 04:48 PM (4HMW
----------
Emmie, if you wrap the apples individually in newspaper and put them in a box in your garage, they will stay fresh a long time.
If you don't want to hold them, why not make apple sauce? I buy apples by the bushel from the farmer's market this time of year and if they start getting soft before I can use them, I make apple sauce. Just peel them, cut out the bad spots, cut into quarters, throw in big pot with a little water on the bottom, cover, and cook until soft. You won't need any sugar. I give it a quick whirl with my immersion blender because that's the way my family likes it.
I freeze it in quart-size mason jars. My kids love it.
Posted by: bluebell at October 14, 2018 04:53 PM (U5tDi)
It works well. It's not like anyone can really tell, it doesn't taste like bacon, but it makes for a good cookie. Cookie dough needs at least two days in the refrigerator. Try it. Butter has gotten expensive too, and so a good way to keep the cost down on something like cookies, is use bacon grease instead. Most people who like Bacon, already know its fat is superior for frying, and have it saved already.
Posted by: Common Tater at October 14, 2018 04:53 PM (izrAO)
Posted by: bear with asymmetrical balls at October 14, 2018 04:54 PM (H5knJ)
Ah, CBD and I are on the same page.
Stews and soups and roasts season has hit our house.
This week I made a leg of lamb, and then after two nights of sliced lamb, I made a pot of lamb stew. Delicious.
The stew before this and the first of the cold season was a beef stew.
I froze a bit of both stews for nights I do not have time to cook, or just too lazy.
I was going to post a simple pork sausage recipe I found in one of my newer cookbooks, but I did not have time to type it up today, so next week hopefully. I plan to make some and have an egg breakfast with the fresh sausage. Will try the recipe "as is" and see if it will need some touches for another round if it's good.
Been drinking a lot of apple cider...
Have a nice evening all. Beautiful day here walking through the fallen leaves.
Posted by: artisanal 'ette at October 14, 2018 04:54 PM (2I4LM)
i love the stuff, but it's too damned expensive at the store or from the really good place downtown LA.
Posted by: redc1c4 at October 14, 2018 04:44 PM (kRSP9)
-----
Cannibal Bob's ingredient sourcing protocol is, shall we say, unconventional.
I bought an inexpensive Nesco dehydrator on Amazon, and also Nesco Original flavor seasoning packets, the use an inexpensive chunk of beef. I can't recall the specific part of the cow, but a 4 or 5 pound roast is about $20. It really turns out well and WeaselDog is a big fan.
Posted by: Weasel at October 14, 2018 04:54 PM (MVjcR)
Posted by: April at October 14, 2018 04:54 PM (OX9vb)
Posted by: creeper at October 14, 2018 04:55 PM (7xXFn)
That's my approach to roasting anything four-legged.
Stabberate the meat, put a garlic sliver in each stab wound, then rub the rest of it with olive oil and herbs.
I don't care what kind of animal it used to be it will come out tasting good.
Posted by: Bandersnatch at October 14, 2018 04:55 PM (fuK7c)
What is Detroit Pizza? A pie cooked over a garbage fire by gangbangers?
Posted by: bear
...............
it's a pan pizza.. made in a very hot oven.. usuall using brick cheese.
you gotta get the cheese right out to the edge so it melts down the sides and gets really crispy.
https://tinyurl.com/yblcnlgj
BTW - DiGiorno has a frozen pizza called crispy crust that ain't half bad! It's rectangular..
Posted by: Chi-Town Jerry at October 14, 2018 04:56 PM (438dO)
Posted by: Emmie at October 14, 2018 04:56 PM (4HMW8)
One more thing...
I bought a fresh baked potato bread with chives loaf to have alongside the stew. Thin slices of potatoes top it as well as cracked black pepper. Malt barley flour, it says. It's delicious warmed or toasted on its own.
Posted by: artisanal 'ette at October 14, 2018 04:57 PM (2I4LM)
Wife won't eat anything with bones in it. So that means no pork chops, no t-bones, no ribs, and no fried chicken.
Tonight having ribeyes with potatoes corn beans purchased from the local farmers market.
Posted by: AshevilleRobert at October 14, 2018 04:57 PM (DjIXP)
Posted by: bluebell at October 14, 2018 04:58 PM (U5tDi)
Posted by: creeper at October 14, 2018 04:58 PM (7xXFn)
Posted by: CharlieBrown'sDildo at October 14, 2018 04:43 PM (wYseH)
===
Ive heard of it. Everyone mentions it, but one simply does not go to Oakland to eat. One does not go to Oakland.
Posted by: San Franpsycho at October 14, 2018 04:58 PM (EZebt)
Posted by: creeper at October 14, 2018 04:55 PM (7xXFn)
This is pine mushroom season in northern British Columbia. Pickers go into the woods for them, and sell them to buyers who set up in towns or along highways. They get exported to Japan for huge $$$. People have gotten into gun fights over them. Me and a friend would be going into the mountains to do mineral prospecting stuff, and we'd get the hairy eyeball from all the mushroom hunters who assumed we were trying to poach on "their" turf.
Posted by: Alberta Oil Peon at October 14, 2018 04:58 PM (iwUO9)
Posted by: creeper at October 14, 2018 04:55 PM (7xXFn)
Sometimes schools and master gardener groups will organize a hunt. At least it's a starting point. And even if twenty people show up and scour the place clean, none of them are going to bother to show up again a week later before dawn and spend three hours waiting in a mushroom blind like you will.
Posted by: hogmartin at October 14, 2018 04:59 PM (y87Qq)
Let the bad jokes begin.
Posted by: JTB at October 14, 2018 04:59 PM (V+03K)
Apply rub of choice
1 hour in pan at 350
Remove, add beef broth to 1/2 inch depth in pan, cover with foil, return to oven for 3 hours at 300
It's quite juicy and flavorful.
Posted by: Moron Robbie's Beach Friends at October 14, 2018 04:59 PM (X/i2V)
We have no garage and I think with the wormholes the apples will not keep very well.
Posted by: Emmie at October 14, 2018 05:00 PM (4HMW8)
Posted by: April at October 14, 2018 05:00 PM (OX9vb)
-------
bluebell has something of a reputation, doesn't she?
Posted by: Weasel at October 14, 2018 05:01 PM (MVjcR)
Posted by: Emmie at October 14, 2018 05:00 PM (4HMW
Or worse, transport you to Bearded Spock universe.
Posted by: Alberta Oil Peon at October 14, 2018 05:01 PM (iwUO9)
Posted by: Moron Robbie's Beach Friends at October 14, 2018 05:01 PM (X/i2V)
Posted by: redc1c4 at October 14, 2018 05:02 PM (kRSP9)
I don't think I've ever tried to freeze apples except as apple sauce.
Posted by: bluebell at October 14, 2018 05:02 PM (U5tDi)
Posted by: Weasel at October 14, 2018 05:01 PM (MVjcR)
---------
I wonder how that happened.
Posted by: bluebell at October 14, 2018 05:03 PM (U5tDi)
TBH, a lot of these recipes seem very hard to digest if you're not on a polar expedition.
Posted by: plum at October 14, 2018 05:03 PM (v89S1)
Posted by: Insomniac at October 14, 2018 05:03 PM (NWiLs)
Tonight having ribeyes with potatoes corn beans purchased from the local farmers market.
Posted by: AshevilleRobert at October 14, 2018 04:57 PM (DjIXP)
I used to buy boneless meat until I started to become a better cook and noticed that bones improve flavor and the tenderest meat was next to the bone. Plus, I save the bones for bone broth now.
Posted by: Emmie at October 14, 2018 05:03 PM (4HMW8)
Posted by: Weasel
She was a good girl until she hooked up with some creep to edit a cookbook.
Posted by: Bandersnatch at October 14, 2018 05:03 PM (fuK7c)
grab a beer from her fridge and saw Heinz ketchup and yellow mustard. I
casually asked her why she would own such things, and she said she
occasionally eats hotdogs."
Oh, I thought you were working up to buying Heinz = giving money to John Kerry.
Posted by: AshevilleRobert at October 14, 2018 05:03 PM (DjIXP)
Posted by: creeper at October 14, 2018 05:03 PM (7xXFn)
Posted by: Alberta Oil Peon at October 14, 2018 05:03 PM (iwUO9)
I wonder how that happened.
Posted by: bluebell at October 14, 2018 05:03 PM (U5tDi)
-------
I think we're having pizza for dinner!
Posted by: Weasel at October 14, 2018 05:04 PM (MVjcR)
You can bet we took that bad boy home with us.
Great for Corned Beef and other such stuff.
And that top picture has my mouth watering for Pot Roast.
Posted by: Village Idiot's Apprentice at October 14, 2018 05:04 PM (cqNba)
Posted by: Emmie at October 14, 2018 05:05 PM (4HMW8)
Posted by: Alberta Oil Peon at October 14, 2018 05:03 PM (iwUO9)
*clap
Posted by: golfman at October 14, 2018 05:05 PM (If3tB)
It works pretty well. But at a price point that makes a Le Creuset mighty attractive.
Posted by: WitchDoktor, AKA VA GOP Sucks at October 14, 2018 05:05 PM (9fowx)
Posted by: Weasel at October 14, 2018 05:04 PM (MVjcR)
---------
Nice non sequitur.
Guess what kind of apples came to the farmer's market this week.
Posted by: bluebell at October 14, 2018 05:05 PM (U5tDi)
She was a good girl until she hooked up with some creep to edit a cookbook.
Posted by: Bandersnatch at October 14, 2018 05:03 PM (fuK7c)
-----
What do you expect from a guy on the internet calling himself 'weasel'? Could there be any more warning signs?
Posted by: Weasel at October 14, 2018 05:05 PM (MVjcR)
Posted by: AshevilleRobert at October 14, 2018 05:03 PM (DjIXP)
-------------
Not so much anymore. Teresa's kids have been selling stuff out from under Kerry ever since she had a stroke.
Posted by: Calm Mentor at October 14, 2018 05:05 PM (I16G8)
Posted by: Alberta Oil Peon at October 14, 2018 05:03 PM (iwUO9)
There used to be a good pizza place around the corner from there.
Posted by: hogmartin at October 14, 2018 05:06 PM (y87Qq)
Posted by: Weasel at October 14, 2018 05:04 PM (MVjcR)
---------
Nice non sequitur.
Guess what kind of apples came to the farmer's market this week.
Posted by: bluebell at October 14, 2018 05:05 PM (U5tDi)
---
World's Best Staymans??
Posted by: Weasel at October 14, 2018 05:06 PM (MVjcR)
Posted by: Skip at October 14, 2018 05:06 PM (T4oHT)
Posted by: Bandersnatch at October 14, 2018 05:07 PM (fuK7c)
Posted by: CharlieBrown'sDildo at October 14, 2018 04:49 PM (wYseH)
---
i only read the comments here...
Posted by: redc1c4 at October 14, 2018 05:07 PM (kRSP9)
Posted by: AshevilleRobert at October 14, 2018 05:03 PM (DjIXP)
No, just that I judge people's character and fitness to be in my personal universe by whether or not they put ketchup on hotdogs.
Frankly, just owning ketchup is usually a good warning sign for me.
And yellow mustard? Why does that even exist? There are so many awesome mustards in the world.
Posted by: Harry Paratestes at October 14, 2018 05:07 PM (GBteo)
Posted by: bluebell at October 14, 2018 05:02 PM (U5tDi)
Yeah, I've had success with that in the past. I'm just trying to figure out what will be the easiest. I do have a food mill, so applesauce shouldn't be too much of a hassle.
Posted by: Emmie at October 14, 2018 05:07 PM (4HMW8)
Posted by: Weasel at October 14, 2018 05:05 PM (MVjcR)
"My hobbies are felling trees with submachine guns and... well mostly just that one."
Posted by: hogmartin at October 14, 2018 05:08 PM (y87Qq)
Posted by: bluebell at October 14, 2018 05:05 PM (U5tDi)
---
ripe ones?
Posted by: redc1c4 at October 14, 2018 05:08 PM (kRSP9)
Posted by: Weasel at October 14, 2018 05:01 PM
You refer to her reputation of a genial nature, with a touch of asperity induced by Red Sox fandom?
Posted by: Duncanthrax at October 14, 2018 05:08 PM (DMUuz)
Posted by: Weasel at October 14, 2018 05:06 PM (MVjcR)
--------
Yeppers. I got a bushel of them, with some Winesaps and Evercrisps mixed in. Evercrisp was new to me - he said it was a mix of Fuji and Honeycrisp.
Posted by: bluebell at October 14, 2018 05:08 PM (U5tDi)
Posted by: Skip at October 14, 2018 05:08 PM (T4oHT)
Posted by: redc1c4 at October 14, 2018 05:02 PM (kRSP9)
Not only fast burning, but low temp too.
Posted by: CrotchetyOldJarhead at October 14, 2018 05:08 PM (0GuIv)
To dip the microwave corn dogs in.
Everyone knows this.
Posted by: Village Idiot's Apprentice at October 14, 2018 05:09 PM (cqNba)
Do you like venison? A simple way to add value to a surplus of apples, at least on my brother's property, is to let the migrating deer get drunk, stumbly and fat on fermented apples. Harvesting delicious deer meat has never been more efficient or humane.
Posted by: Fritz at October 14, 2018 05:09 PM (Z9C5C)
There is no excuse for yellow mustard.
It is known.
Posted by: Bandersnatch at October 14, 2018 05:09 PM (fuK7c)
Thank you.
Posted by: Taco Shack at October 14, 2018 05:10 PM (tpFVI)
And if you have unevenly sized pork bellies, you can trim the edges and use them to make your own salt pork. Which I agree is a completely different flavor (not smoked) and a delicious addition to recipes (greens, Italian sauces).
Posted by: Art Rondolet of Malmsey at October 14, 2018 05:10 PM (S+f+m)
Posted by: Village Idiot's Apprentice at October 14, 2018 05:10 PM (cqNba)
Posted by: Harry Paratestes at October 14, 2018 05:07 PM (GBteo)
Yellow mustard is OK on hot pretzels and with mayo on frozen breaded chicken pucks.
Posted by: hogmartin at October 14, 2018 05:10 PM (y87Qq)
re: Boneless meat. "The closer the bone, the sweeter the meat." my dad
Posted by: creeper at October 14, 2018 05:10 PM (7xXFn)
It works well. It's not like anyone can really tell, it doesn't taste like bacon, but it makes for a good cookie.
Posted by: Common Tater at October 14, 2018 04:53 PM (izrAO)
------------------------
Nope, nope, nope! I can tell, believe me.
No cookie outside the butter! No cookie against the butter! All butter within the cookie!
Posted by: Margarita, butter fascist at October 14, 2018 05:10 PM (Rxduq)
Posted by: hogmartin"
I shot a pine tree with a 30-06 so many times that it fell over. It wasn't a small tree either. (Target was stapled to the tree)
Posted by: AshevilleRobert at October 14, 2018 05:10 PM (DjIXP)
Ketchup is necessary for hamburgers and cheese steaks.
There is no excuse for yellow mustard.
It is known.
Posted by: Bandersnatch at October 14, 2018 05:09 PM (fuK7c)
I'll put yellow mustard on a hot dog along with the ketchup. I did it at Fenway.
Posted by: Vendette at October 14, 2018 05:11 PM (tT986)
Then it's homework time. This class is tough -- it's math, but the only thing we use numbers for is as subscripts to keep all the other symbols distinct from each other.
Posted by: Emmie at October 14, 2018 05:11 PM (4HMW8)
Posted by: Skip at October 14, 2018 05:08 PM (T4oHT)
---------
I just bought a cast-iron pizza pan and tried it out on Friday night. It made the bottom of the pizza nice and crispy. I have an ancient cast-iron frying pan that I love, but the problem is that it's too small.
Posted by: bluebell at October 14, 2018 05:11 PM (U5tDi)
Yeppers. I got a bushel of them, with some Winesaps and Evercrisps mixed in. Evercrisp was new to me - he said it was a mix of Fuji and Honeycrisp.
Posted by: bluebell at October 14, 2018 05:08 PM (U5tDi)
-------
I thought about planting a couple of apple trees at WA, but it turns out they require care. And care = work.
Posted by: Weasel at October 14, 2018 05:11 PM (MVjcR)
Posted by: Blake - used bridge salesman at October 14, 2018 05:11 PM (WEBkv)
Posted by: Village Idiot's Apprentice at October 14, 2018 05:11 PM (cqNba)
Posted by: westminsterdogshow at October 14, 2018 05:12 PM (FA9Ig)
Posted by: CrotchetyOldJarhead at October 14, 2018 05:12 PM (0GuIv)
Posted by: Village Idiot's Apprentice at October 14, 2018 05:13 PM (cqNba)
Posted by: CrotchetyOldJarhead at October 14, 2018 05:08 PM (0GuIv)
Speaking of charcoal, avoid at all costs Royal Oak "All Natural Non-Petroleum" charcoal lighter fluid. The stuff smells like an open grave, and I think it's just bio-diesel. About which there is nothing natural, seeing as it made from plant or animal fats modified by caustic potash and methanol.
Posted by: Alberta Oil Peon at October 14, 2018 05:13 PM (iwUO9)
Posted by: Duncanthrax at October 14, 2018 05:13 PM (DMUuz)
Posted by: Vendette
And there you are, one of my favorite girls in the world, provoking me.
Actually, this implicates the time, place, and manner clause.
Anything eaten at Fenway is indescribably delicious.
Posted by: Bandersnatch at October 14, 2018 05:13 PM (fuK7c)
Wegman's used to carry them.
But not recently.
Posted by: Village Idiot's Apprentice at October 14, 2018 05:10 PM (cqNba)
---------
I have! The orchard I buy from at my farmer's market has them. I think they have something like 35 varieties.
Posted by: bluebell at October 14, 2018 05:13 PM (U5tDi)
Posted by: bluebell at October 14, 2018 05:11 PM (U5tDi)
----------------
Pizza stones work well for this too. 15 minutes at temp in the oven before use.
Posted by: Calm Mentor at October 14, 2018 05:13 PM (I16G8)
Posted by: Skip at October 14, 2018 05:06 PM (T4oHT)
There must be some crazy modern marvel technology at work to keep the cheese from all reclumping together in those plastic container things.
I have never looked up how it works, but just knowing that cheese does not do that naturally has kept me away from using that stuff.
Posted by: Harry Paratestes at October 14, 2018 05:13 PM (GBteo)
---
We went up to the not-quite-Asheville area a couple of weeks ago and bought some of those. Also Jona Prince and Winesap, both of which were nice, but my favorite from this trip was some type of Japanese name. Hishiku or something?
Posted by: Moron Robbie's Beach Friends at October 14, 2018 05:13 PM (X/i2V)
I'll put yellow mustard on a hot dog along with the ketchup. I did it at Fenway.
Posted by: Vendette at October 14, 2018 05:11 PM (tT986)
-------
yeller mustard and catsup on hotdogs. Chili, cheese and onions too sometimes. Hotdogs area staple at the farm.
Posted by: Weasel at October 14, 2018 05:14 PM (MVjcR)
Posted by: Duncanthrax at October 14, 2018 05:13 PM (DMUuz)
types
deletes
types
deletes
Posted by: Harry Paratestes at October 14, 2018 05:14 PM (GBteo)
BIAB, or the gub thread, whichever comes First!
and thanks for the jerky tips... keep'em coming por flavor!
Posted by: redc1c4 at October 14, 2018 05:14 PM (kRSP9)
Posted by: Bama at October 14, 2018 05:14 PM (ar81i)
How in the hell did I forget about that one.
Yellow, and only yellow mustard for the pretzel.
Posted by: Village Idiot's Apprentice at October 14, 2018 05:15 PM (cqNba)
Posted by: Moron Robbie's Beach Friends at October 14, 2018 05:15 PM (X/i2V)
deletes
types
deletes
Posted by: Harry Paratestes at October 14, 2018 05:14 PM (GBteo)
---
says the guy who'd never had good Que made that way.
Posted by: redc1c4 at October 14, 2018 05:15 PM (kRSP9)
Posted by: AshevilleRobert at October 14, 2018 05:15 PM (DjIXP)
Ketchup is good on....well... nothing.
Posted by: CrotchetyOldJarhead at October 14, 2018 05:12 PM (0GuIv)
I agree. If I were the God-Emperor, I would ban the sale, use, or manufacturing of ketchup and yellow mustard.
Posted by: Harry Paratestes at October 14, 2018 05:16 PM (GBteo)
Posted by: J.J. Sefton at October 14, 2018 05:16 PM (/9p9e)
My sister-in-law had a small pear tree, and a squirrel would take every pear off that tree, take one bit, then leave it in a planter on her deck. I saw him (I'm sure it was a him) take the last one and do it.
Posted by: bluebell at October 14, 2018 05:16 PM (U5tDi)
Posted by: Village Idiot's Apprentice at October 14, 2018 05:17 PM (cqNba)
Oh, did you visit Henderson County too?
Posted by: AshevilleRobert at October 14, 2018 05:17 PM (DjIXP)
Posted by: redc1c4 at October 14, 2018 05:14 PM
Manatee jerky was discussed a couple of threads before this one.
Posted by: Duncanthrax at October 14, 2018 05:17 PM (DMUuz)
Posted by: creeper at October 14, 2018 05:17 PM (7xXFn)
Posted by: Alberta Oil Peon at October 14, 2018 05:13 PM (iwUO9)
A charcoal chimney is your friend. You just don't know it yet.
Posted by: golfman at October 14, 2018 05:17 PM (If3tB)
Chi-town Jerry, the next time you make that pork roast, when you turn it
down to 325 throw in some cubed potatoes, chunked carrots, and
quartered onions, which have first been tossed in a bit of olive oil or
bacon fat. Let them cook right along with the pork.
Posted by: bluebell
............
I did exactly that! Yummo
Posted by: Chi-Town Jerry at October 14, 2018 05:17 PM (438dO)
Posted by: J.J. Sefton at October 14, 2018 05:18 PM (/9p9e)
Oh I get it. You're one of those snobs who asks for grey poupon. There's nothing wrong with yellow mustard. Sometimes, I eat it raw. You can't do that with other mustards.
Posted by: Steve and Cold Bear at October 14, 2018 05:18 PM (/qEW2)
I'm making ramen. Seared steak and shrimp in there too, with snap peas, carrots, and sriracha.
Posted by: WitchDoktor, AKA VA GOP Sucks at October 14, 2018 05:18 PM (9fowx)
How is this even possible?
Posted by: Village Idiot's Apprentice at October 14, 2018 05:18 PM (cqNba)
Posted by: Calm Mentor at October 14, 2018 05:13 PM (I16G
--------
I have two of them, and I have terrible luck with them. I think it's because with the size of my family, I need to make the pizzas big, and it's a hot mess trying to get it off the peel.
With the cast iron I was able to form the pizza on the cold pan, add the toppings, and then bake, and got a great crust. I'm sold!
Posted by: bluebell at October 14, 2018 05:19 PM (U5tDi)
Dear Weasel,
A bluebell needs assistance. Please deliver to her one pump action BB gun and rudimentary instructions.
With kind regards,
The Authorities
Posted by: Bandersnatch at October 14, 2018 05:19 PM (fuK7c)
Posted by: golfman at October 14, 2018 05:17 PM (If3tB)
Oxy-acetylene torch FTW!
Posted by: Alberta Oil Peon at October 14, 2018 05:19 PM (iwUO9)
------
Hmmmmm.... crop losses are probably deductible....
Posted by: Weasel at October 14, 2018 05:19 PM (MVjcR)
Posted by: Duncanthrax at October 14, 2018 05:19 PM (DMUuz)
Oh, did you visit Henderson County too?
Posted by: AshevilleRobert at October 14, 2018 05:17 PM (DjIXP)
---
Yessir. We try to go to Grandads at least twice during the season. First for honeycrisp and the second just because.
We were told to visit Bullington Gardens while we were there, too, and it was well worth the short drive over.
Posted by: Moron Robbie's Beach Friends at October 14, 2018 05:19 PM (X/i2V)
+++
That's not a tomato pie. Tomato Pie is native to Utica NY
food52.com/recipes/77024-tomato-pie-a-utica-ny-classic
Posted by: Total Control Racist at October 14, 2018 05:19 PM (z2W2E)
Posted by: Blake - used bridge salesman at October 14, 2018 05:19 PM (WEBkv)
Wegman's used to carry them.
But not recently.
Posted by: Village Idiot's Apprentice at October 14, 2018 05:10 PM (cqNba)
Obama calls them his Nittaly apples
Posted by: LASue at October 14, 2018 05:19 PM (Z48ZB)
Posted by: Common Tater at October 14, 2018 05:19 PM (izrAO)
FWIW, the existing grill is a Grandhall, which is a discontinued brand. Our first choice would be to repair or rebuild this grill, but repair parts are largely unavailable. Husband says the problem lies in the thermocouples, but at yet he's been unable to figure out how to get them working again. If anyone knows anything about grill guts, that would be awesome, too.
Posted by: Art Rondolet of Malmsey at October 14, 2018 05:19 PM (S+f+m)
Then y'oughta be okay with ketchup n' yella mustard on a basic, All 'Murricun Hawt Dawg at the pic'nic or ballpark.
Admittedly, one can improve the hot dog, the bun, select finer grades of mustard and even select from a myriad of less-sweet and more flavorful ketchups.
You can go all the way up the pretentious, snobbie foodie chain to the point of outright mockery and ridiculousness.
Be my guest.
But that basic o'l dawg n' condiments, is the kind of "back to my yoot" kind of comfort food, that while not suited to a mature, complex, sophisticated palate, is just damn fine for a carefree bite and a smile.
Lighten up, all you francises.
Jim
Sunk New Dawn
Galveston, TX
Posted by: Jim at October 14, 2018 05:20 PM (QzJWU)
Posted by: Steve and Cold Bear at October 14, 2018 05:18 PM (/qEW2)
I'm more in to the various whole grain or stone ground mustards... and I'm exaggerating a little here, but I really don't get yellow mustard.
Mustard is probably the best condiment in the world (although hot sauce has its place too), why would you get the lamest version of it when there are so many better options out there?
Posted by: Harry Paratestes at October 14, 2018 05:20 PM (GBteo)
Posted by: Skip at October 14, 2018 05:08 PM (T4oHT)
---------
I just bought a cast-iron pizza pan and tried it out on Friday night. It made the bottom of the pizza nice and crispy. I have an ancient cast-iron frying pan that I love, but the problem is that it's too small.
Posted by: bluebell at October 14, 2018 05:11 PM (U5tDi)
I've been tempted to get a cast-iron pizza pan, but I have no idea where I'd put it. I do have a nice 12-inch pan.... wonder how well a little olive oil plus bacon grease would do for a pan pizza crust?
Re. charcoal, Trader Joe's burns pretty hot. The wood can be very sparky though.
Posted by: Helena Handbasket at October 14, 2018 05:20 PM (0ReGO)
Posted by: Village Idiot's Apprentice at October 14, 2018 05:17 PM (cqNba)
--------
Next town over from me, in NW Fairfax County, which means way far from you. But, if you're coming my way on a Thursday in the next few weeks, I'll give you exact directions!
Posted by: bluebell at October 14, 2018 05:20 PM (U5tDi)
Posted by: Total Control Racist at October 14, 2018 05:21 PM (z2W2E)
A bluebell needs assistance. Please deliver to her one pump action BB gun and rudimentary instructions.
With kind regards,
The Authorities
Posted by: Bandersnatch at October 14, 2018 05:19 PM
Daisy is issuing a limited-edition adult-sized Red Ryder BB gun in time for Christmas this year.
That and a Leg lamp would be an excellent pairing for your esteemed co-editor!
Posted by: Duncanthrax at October 14, 2018 05:22 PM (DMUuz)
I had the brilliant idea of putting the leftover sauce in ramekins and then baking eggs in it. (Let the ramekins of sauce heat up as the oven preheats to 350, and when it starts bubbling, put an egg in each. Bake about 15 minutes.)
That was GOOD. Very very spicy, but eggs in a spicy sauce are always good. I've seen jars of Vindaloo sauce on the shelf at the Asian supermarket near here; maybe I should pick some up to use for brunch.
Posted by: Trimegistus at October 14, 2018 05:22 PM (jAilV)
I think we may have to pass.
Unfortunately.
Dammit.
Posted by: Village Idiot's Apprentice at October 14, 2018 05:22 PM (cqNba)
Posted by: Ben Had at October 14, 2018 05:22 PM (tEVlJ)
Posted by: westminsterdogshow at October 14, 2018 05:22 PM (FA9Ig)
We were told to visit Bullington Gardens while we were there, too, and it was well worth the short drive over.
Posted by: Moron Robbie's Beach Friends"
We took our boy to Graddad's. He likes to jump on the air bladder they have there. It was an absolute madhouse this weekend. Line of cars waiting to turn left was about 1/2 mile long.
Posted by: AshevilleRobert at October 14, 2018 05:22 PM (DjIXP)
Don't get any stone-ground poofter mustard on your Hugo Boss uniforms!
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 14, 2018 05:23 PM (kQs4Y)
Posted by: Vendette at October 14, 2018 05:23 PM (tT986)
Posted by: Art Rondolet of Malmsey at October 14, 2018 05:19 PM (S+f+m)
Thermocouplers are pretty generic, I would think.
Posted by: golfman at October 14, 2018 05:23 PM (If3tB)
Friday, I will be sitting canal side in Venice sipping some fine
Italian wine and devouring some fine Italian food.
Posted by: westminsterdogshow"
Take something to stuff in your nose when you're not eating.
Posted by: AshevilleRobert at October 14, 2018 05:24 PM (DjIXP)
Posted by: Usntakim profoundly deplorable at October 14, 2018 05:24 PM (0OmEj)
Posted by: Common Tater at October 14, 2018 05:24 PM (izrAO)
Posted by: westminsterdogshow at October 14, 2018 05:22 PM (FA9Ig)
---
The envy of others makes the best sauce.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 14, 2018 05:24 PM (kQs4Y)
Posted by: Calm Mentor at October 14, 2018 05:13 PM (I16G
--------
I have two of them, and I have terrible luck with them. I think it's because with the size of my family, I need to make the pizzas big, and it's a hot mess trying to get it off the peel.
With the cast iron I was able to form the pizza on the cold pan, add the toppings, and then bake, and got a great crust. I'm sold!
Posted by: bluebell at October 14, 2018 05:19 PM (U5tDi)
Pizza STEELS are the deal now.
Posted by: golfman at October 14, 2018 05:25 PM (If3tB)
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 14, 2018 05:23 PM (kQs4Y)
I will do my best!
Posted by: Harry Paratestes at October 14, 2018 05:25 PM (GBteo)
Meh. I'm gonna gonna go with Sriracha mixed with mayo if I need something like that.
Posted by: CrotchetyOldJarhead at October 14, 2018 05:25 PM (0GuIv)
Don't get any stone-ground poofter mustard on your Hugo Boss uniforms!
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 14, 2018 05:23 PM
------------------
Yeah, this. I don't care how others like their food accessorized, I don't have to eat it. Just don't tell me how to take mine.
Posted by: Calm Mentor at October 14, 2018 05:26 PM (I16G8)
Posted by: WitchDoktor, AKA VA GOP Sucks at October 14, 2018 05:26 PM (9fowx)
Posted by: Alberta Oil Peon at October 14, 2018 05:26 PM (iwUO9)
Back a long time ago, in my first real band, I wrote a punk song we played that was called "High Class Mustard". It was pretty funny.
Posted by: AshevilleRobert at October 14, 2018 05:26 PM (DjIXP)
Posted by: JTB at October 14, 2018 05:27 PM (V+03K)
At some point it occurred to me that I didn't have to use the Dutch oven on the stove-top for the long, slow cooking part, so now I just put it in the oven at a low temperature.
Doesn't help our electric bill, I'm sure, but .......
Posted by: Margarita DeVille at October 14, 2018 05:27 PM (Rxduq)
Posted by: Skip at October 14, 2018 05:27 PM (T4oHT)
Posted by: chavez the hugo at October 14, 2018 05:27 PM (KP5rU)
Posted by: Calm Mentor at October 14, 2018 05:26 PM (I16G
---------------
You'll eat what we recommend and like it!
Posted by: Michelle O - food cop at October 14, 2018 05:28 PM (WEBkv)
Posted by: Calm Mentor
**
And that's precisely the sort of moral myopia that has brought us to this present crisis and decline.
Posted by: Your Decidedly Devious Uncle Palpatine, GECSPLAN, SMR, and Ancient Slavonaut Newsletters at October 14, 2018 05:29 PM (fA1SL)
Dice into 1" cubes. Sear in instapot. Add tomatillos, onions, jalapenos, garlic, and the very best flavoring stock: 1 qt of Tears of Yankees Fans.
Posted by: dd at October 14, 2018 05:29 PM (V2W/Q)
Posted by: Vendette at October 14, 2018 05:23 PM (tT986)
--------------
No, but a friend of mine who owns 2 restaurants switched from Heinz to Hunt's at that time over the election.
Posted by: Calm Mentor at October 14, 2018 05:29 PM (I16G8)
Posted by: chavez the hugo at October 14, 2018 05:29 PM (KP5rU)
Posted by: Grump928(C) at October 14, 2018 05:29 PM (yQpMk)
Posted by: Martini Farmer at October 14, 2018 05:29 PM (iiixZ)
Posted by: Blake - used bridge salesman at October 14, 2018 05:30 PM (WEBkv)
Posted by: rammajamma at October 14, 2018 05:31 PM (xceTB)
made the bottom of the pizza nice and crispy. I have an ancient
cast-iron frying pan that I love, but the problem is that it's too
small.
*****
Love my pizza stone
Posted by: Lemmiwinks at October 14, 2018 05:32 PM (h1jJh)
Posted by: CrotchetyOldJarhead at October 14, 2018 05:32 PM (0GuIv)
Posted by: WitchDoktor, AKA VA GOP Sucks at October 14, 2018 05:26 PM (9fowx)
----
Until they ask to be paid up front.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 14, 2018 05:32 PM (kQs4Y)
Posted by: Trimegistus at October 14, 2018 05:32 PM (jAilV)
Posted by: Grump928(C) at October 14, 2018 05:32 PM (yQpMk)
Yesterday I bbq'd steak and had green beans from the backyard on the side.
Today will be chili and cornbread baked with bacon grease smeared on the cast iron.
Gotta love CO...
Posted by: Helena Handbasket at October 14, 2018 05:32 PM (0ReGO)
Helena, Mrs. JTB has done just that with a 12 inch cast iron skillet. A little oil on the bottom and corm meal and it crisped up the crust and slipped out of the pan easily.
Posted by: JTB at October 14, 2018 05:33 PM (V+03K)
That and a Leg lamp would be an excellent pairing for your esteemed co-editor!
Posted by: Duncanthrax at October 14, 2018 05:22 PM (DMUuz)
---------
Believe it or not, we have the BB gun already (my husband keeps it by the back door to get rid of the noisy woodpeckers) and a leg lamp nightlight which is in our boys' bathroom.
Posted by: bluebell at October 14, 2018 05:33 PM (U5tDi)
Posted by: Usntakim profoundly deplorable at October 14, 2018 05:33 PM (0OmEj)
Uh huh. Had you heard of sriracha five years ago?
Do you remember Grandmama's sriracha sauce? Do you even know what language group starts words with "sr"?
Sriracha is one of those weird things like chipotle that just appeared out of no context and has fucked up spelling so everyone just assumes it's hip.
Posted by: Bandersnatch at October 14, 2018 05:34 PM (fuK7c)
Posted by: Ben Had at October 14, 2018 05:34 PM (tEVlJ)
Does your oven have a drawer to store the broiler pan? Maybe it would fit in there.
WDS, have a wonderful time in Italy! Lucky you. Eat enough for all of us, okay?
Posted by: bluebell at October 14, 2018 05:35 PM (U5tDi)
Posted by: Harry Paratestes at October 14, 2018 05:16 PM (GBteo)
and Historians to this day, are still baffled by the spontaneous revolution that over threw the God Emperor, and his entire Government.
Posted by: Future History 101 at October 14, 2018 05:36 PM (NgKpN)
I have one on my desk. It's inspiring.
Posted by: JackStraw at October 14, 2018 05:36 PM (/tuJf)
*pause, stammer*
I think it's to do with all the maths they put in it.
Posted by: hogmartin at October 14, 2018 05:36 PM (y87Qq)
Posted by: Moron Robbie's Beach Friends at October 14, 2018 05:37 PM (7gJxk)
Posted by: Don Q at October 14, 2018 05:37 PM (NgKpN)
Posted by: Grump928(C) at October 14, 2018 05:37 PM (yQpMk)
Posted by: bluebell at October 14, 2018 05:33 PM (U5tDi)
In the outlet by the light switch?
Posted by: hogmartin at October 14, 2018 05:37 PM (y87Qq)
Posted by: golfman at October 14, 2018 05:25 PM (If3tB)
------
Yes, I've seen that, but don't you have to preheat those too? I am a complete bumbler when it comes to getting the pizza off the peel onto the stone/steel, probably because I make them too big. I know I could make them on parchment and slide that on, but on the whole I'm happier with the cast iron. Plus I can use it on the grill too, or at least it said so on the label.
Posted by: bluebell at October 14, 2018 05:38 PM (U5tDi)
It's been around a long time. Most people I know called it rooster sauce, cuz we didn't know how to pronounce it.
Posted by: Tammy al-Thor at October 14, 2018 05:38 PM (PoSHe)
Posted by: Bandersnatch at October 14, 2018 05:34 PM (fuK7c)
I discovered it in the early 80s on my first Westpac when we stopped in Phuket. I don't remember if it was called Sriracha, but I do remember it was the stuff that made the grilled yard bird from the street vendor the best meal in town.
Posted by: CrotchetyOldJarhead at October 14, 2018 05:39 PM (0GuIv)
(browned them, then cooked them in some over-hoppy IPA I had).
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 14, 2018 04:03 PM (kQs4Y)
In other words, 98% of the IPAs on the shelf.
Posted by: IllTemperedCur at October 14, 2018 05:40 PM (eXA4G)
Posted by: dd at October 14, 2018 05:40 PM (V2W/Q)
the air bladder they have there. It was an absolute madhouse this
weekend. Line of cars waiting to turn left was about 1/2 mile long.
---
Ha. Yeah, the extra stuff certainly has an appeal. We first went there when our kids were itty bitty and they had the goats and maybe a corn maze, but they've really done well for themselves. I'm glad, too. I don't know them other than in passing but the owners always seem like decent, down to earth folks.
Posted by: Moron Robbie's Beach Friends at October 14, 2018 05:40 PM (7gJxk)
Posted by: hogmartin at October 14, 2018 05:37 PM (y87Qq)
-------
Yes, but this way they don't have to turn on the hall light or even the bathroom light so they won't stumble into the things they've left in the hallway.
Posted by: bluebell at October 14, 2018 05:40 PM (U5tDi)
Posted by: Moron Robbie's Beach Friends at October 14, 2018 05:37 PM (7gJxk)
--------------
Relative gave us a bottle of Harry and David Pepper and Onion relish, which we put on top of our meatloaf.
Wow.
Stuff's really expensive, though, so, best to see if one can get someone else to buy it for you.
Posted by: Blake - used bridge salesman at October 14, 2018 05:40 PM (WEBkv)
I've lost count of how many loaves I've made this month for a church thing...
I'm getting a lot of repeat customers with this recipe:
https://tinyurl.com/yb9yr79r
Posted by: Mama AJ at October 14, 2018 05:41 PM (wSGZR)
---
I discovered it in the early 80s on my first Westpac when we stopped in Phuket.
---
This is why I come here.
Posted by: Moron Robbie's Beach Friends at October 14, 2018 05:41 PM (7gJxk)
Posted by: Grannymimi at October 14, 2018 05:41 PM (u5LFV)
Posted by: JackStraw at October 14, 2018 05:36 PM (/tuJf)
------------
I'm sure it is. I don't want to know what it inspires.
Posted by: bluebell at October 14, 2018 05:41 PM (U5tDi)
Posted by: morigu at October 14, 2018 05:41 PM (N/con)
I haven't used my pizza stone for its intended purpose in ages. I just
keep it in the oven as a heat capacitor because the oven is so awful.
It'll swing tens of degrees to either side of the set temperature even
without opening the door, so having the stone in there during the
preheat stabilizes it. It *mumble* the hysteresis of the *mumble*.
*pause, stammer*
I think it's to do with all the maths they put in it.
*****
Yep, my pizza stone had to take a differential equations class and thermodynamics [yes I'm an engineer....shut up]
Posted by: Lemmiwinks at October 14, 2018 05:42 PM (h1jJh)
Bluebell, luckily with all the walking you do I can eat enough for all of you!
Posted by: westminsterdogshow at October 14, 2018 05:42 PM (FA9Ig)
Posted by: WitchDoktor, AKA VA GOP Sucks at October 14, 2018 05:26 PM (9fowx)
---------------------------
Why, yes! Supposed to be great ramen dishes there.
Now, if it were mofongo, ......
(Just kidding about the mofongo, which is wonderful when done right. And incidentally, that is one dish where you HAVE to use salt pork and mix in the cracklings. Bacon doesn't impart the right flavor, IMO.)
Posted by: Margarita DeVille at October 14, 2018 05:42 PM (Rxduq)
And then you take it out? Or leave it while baking the food?
Posted by: Mama AJ, owner of a crappy old electric oven at October 14, 2018 05:42 PM (wSGZR)
(my husband keeps it by the back door to get rid of the noisy
woodpeckers) and a leg lamp nightlight which is in our boys' bathroom.
Posted by: bluebell at October 14, 2018 05:33 PM (U5tDi)
*Takes a peek at Amazon*
Yes, that nightlight does exist!
The Legend of Bluebell grows...
Posted by: Vendette at October 14, 2018 05:43 PM (tT986)
Posted by: Bandersnatch at October 14, 2018 05:34 PM (fuK7c)
----
Jeebus, we had it in Hawaii ages ago. It was great on saimin.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 14, 2018 05:43 PM (kQs4Y)
330 75 and sunny outside...
Ribeyes just started marinating...
Still BBQ weather here.
Posted by: Don Q
Aren't you in California?
Posted by: Soothsayer -- Fake Commenter at October 14, 2018 05:43 PM (GiDKn)
Posted by: Blake - used bridge salesman at October 14, 2018 05:40 PM (WEBkv)
---------
Or do what I do - look for recipes online to make your own. I do that a lot when I have something good in a restaurant, or it just occurs to me finally to make something myself that I usually buy, like pickled banana peppers which my boys love.
Posted by: bluebell at October 14, 2018 05:43 PM (U5tDi)
Posted by: Soothsayer -- Fake Commenter at October 14, 2018 05:44 PM (GiDKn)
Maybe that's what my oven needs. A big stone heat stabilizer with a few embedded thermocouples.Posted by: klaftern at October 14, 2018 05:44 PM (RuIsu)
Out bb gun. Little fuckers
Posted by: Nurse ratched at October 14, 2018 05:44 PM (PkVlr)
.....
Helena, Mrs. JTB has done just that with a 12 inch cast iron skillet. A little oil on the bottom and corm meal and it crisped up the crust and slipped out of the pan easily.
Posted by: JTB at October 14, 2018 05:33 PM (V+03K)
Right, cornmeal is great for pizza / calzone crust! Adding that to the grocery list.
Hey Ben! I did get it ... in my junk folder. That didn't happen before. *curses Microsquish mail* Replying now.
Bluebell, I have a little pantry closet in my kitchen but it's already full of other vertical things. The rack are from one of those office stores... one for manila folders works for cookie sheets, cutting board, racks etc, and two book racks for baking / roasting dishes. Maybe I should check for items I don't use very often...
Posted by: Helena Handbasket at October 14, 2018 05:44 PM (0ReGO)
It is basically a steel container to trap in the heat with a pizza stone at the bottom. They say you can get the temp up to over 700 degrees if you let it heat up.. bubbly Neapolitan pizzas in 6 minutes..
of course.. that one pizza at a time..
Posted by: Chi-Town Jerry at October 14, 2018 05:45 PM (438dO)
Posted by: Your Decidedly Devious Uncle Palpatine, GECSPLAN, SMR, and Ancient Slavonaut Newsletters at October 14, 2018 05:45 PM (fA1SL)
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes
*narrows eyes*
Hipster!
Posted by: Bandersnatch at October 14, 2018 05:45 PM (fuK7c)
The Legend of Bluebell grows...
Posted by: Vendette at October 14, 2018 05:43 PM (tT986)
---------
That movie is a family favorite. We watch it every year at Christmas. We actually stopped at the Christmas Story House in Cleveland one year on our way out west. I have pictures of my kids sitting in the cupboard under the sink like Randy.
Posted by: bluebell at October 14, 2018 05:46 PM (U5tDi)
Posted by: JTB at October 14, 2018 05:47 PM (V+03K)
Posted by: Mama AJ, owner of a crappy old electric oven at October 14, 2018 05:42 PM (wSGZR)
I keep it on the bottom rack (all the way at the lowest bracket) and keep it in there the whole time. Whatever goes in the oven is on the top rack, which can go on any other bracket. That way it absorbs heat during the preheat and when the oven switches off it keeps a more constant temperature near the food while it's drifting back to it's 'on' threshold.
Posted by: hogmartin at October 14, 2018 05:47 PM (y87Qq)
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 14, 2018 05:47 PM (kQs4Y)
Posted by: Bandersnatch at October 14, 2018 05:48 PM (fuK7c)
How fake is Fake TV?
Before a single episode was aired, ABC was promoting its stupid new tv series about lost-and-found airliner passengers "The #1 New Show."
CBS promotes its series as "TV's #1 Comedy!" and "The Most Watched Drama!"
Posted by: Soothsayer -- Fake Commenter at October 14, 2018 05:49 PM (GiDKn)
Posted by: Your Decidedly Devious Uncle Palpatine, GECSPLAN, SMR, and Ancient Slavonaut Newsletters at October 14, 2018 05:49 PM (fA1SL)
Posted by: Soothsayer -- Fake Commenter at October 14, 2018 05:50 PM (GiDKn)
Posted by: Grump928(C) at October 14, 2018 05:50 PM (yQpMk)
Palmetto
1.5 oz Dark Demerara Rum*
1.5 oz Sweet Vermouth**
2 dashes Orange Bitters
Shake with ice. Strain. Drink.
*I recommend El Dorado 15
**I recommend Lustau Vermut Rojo
Lustau Vermut is an interesting variation in that it's base is sherry. 70% Amontillado, 20% Pedro Ximenez. It is velvet smooth and brings a nice dose of fruit to match the drier fruitiness of the El Dorado.
But, as always use what you have and/or like.
Lovely cocktail. You may give up Manhattans forever.
Posted by: naturalfake at October 14, 2018 05:51 PM (CRRq9)
Cool.
thanks
Posted by: Mama AJ, owner of a crappy old electric oven at October 14, 2018 05:51 PM (wSGZR)
Posted by: WitchDoktor, AKA VA GOP Sucks at October 14, 2018 05:51 PM (9fowx)
https://en.wikipedia.org/wiki/Saimin
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 14, 2018 05:51 PM (kQs4Y)
What's weird is there seems to be a few new "mystical/spiritual" series starting this year.
I just saw an ad for a new CBS series called, get this, God Friended Me.
It's about a man who has this special app that connects him to God. It's a Dramedy.
Posted by: Soothsayer -- Fake Commenter at October 14, 2018 05:52 PM (GiDKn)
Posted by: Your Decidedly Devious Uncle Palpatine, GECSPLAN, SMR, and Ancient Slavonaut Newsletters at October 14, 2018 05:52 PM (fA1SL)
So, you represent a cultural hegemony stretching from the Oder-Neisse line to the Pacific, but not including Hawaii.
Does it stop at the Pacific, or is Midway cool?
Posted by: Bandersnatch at October 14, 2018 05:52 PM (fuK7c)
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 14, 2018 05:52 PM (kQs4Y)
Posted by: Your Decidedly Devious Uncle Palpatine, GECSPLAN, SMR, and Ancient Slavonaut Newsletters at October 14, 2018 05:53 PM (fA1SL)
Posted by: Vendette at October 14, 2018 05:53 PM (tT986)
Posted by: Bandersnatch at October 14, 2018 05:52 PM (fuK7c)
*whispers*
johnston atoll
ask about johnston atoll
Posted by: hogmartin at October 14, 2018 05:53 PM (y87Qq)
Posted by: Your Decidedly Devious Uncle Palpatine, GECSPLAN, SMR, and Ancient Slavonaut Newsletters at October 14, 2018 05:55 PM (fA1SL)
Posted by: Your Decidedly Devious Uncle Palpatine, GECSPLAN, SMR, and Ancient Slavonaut Newsletters at October 14, 2018 05:55 PM (fA1SL)
Posted by: Anchovy at October 14, 2018 05:55 PM (srWwQ)
Posted by: JAS at October 14, 2018 05:55 PM (3HNOQ)
Posted by: Bandersnatch at October 14, 2018 05:52 PM (fuK7c)
---------------------------
Can we be honest here?
Does ANYTHING include Hawaii?
Posted by: Margarita DeVille at October 14, 2018 05:56 PM (Rxduq)
Posted by: jeff at October 14, 2018 05:56 PM (xqr+s)
Posted by: bluebell at October 14, 2018 05:56 PM (U5tDi)
Posted by: Your Decidedly Devious Uncle Palpatine, GECSPLAN, SMR, and Ancient Slavonaut Newsletters at October 14, 2018 05:52 PM (fA1SL)
----
I'm more of a scallions, kamaboku, bok choi, and char siu kinda gal.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 14, 2018 05:56 PM (kQs4Y)
Posted by: JAS at October 14, 2018 05:56 PM (3HNOQ)
Cause we can't talk about Trumps three appointments to the Ninth Circus on the food thread.
Nope.
Wouldn't be prudent.
Posted by: Village Idiot's Apprentice at October 14, 2018 05:57 PM (cqNba)
Posted by: Your Decidedly Devious Uncle Palpatine, GECSPLAN, SMR, and Ancient Slavonaut Newsletters at October 14, 2018 05:57 PM (fA1SL)
Here is a slightly different version of the recipe, from the master: http://ruhlman.com/2016/04/bacon-time/
Posted by: lauraw at October 14, 2018 05:57 PM (lZsUq)
Posted by: WitchDoktor, AKA VA GOP Sucks at October 14, 2018 05:57 PM (9fowx)
Posted by: Village Idiot's Apprentice at October 14, 2018 05:58 PM (cqNba)
Posted by: Soothsayer -- Fake Commenter at October 14, 2018 05:58 PM (GiDKn)
Chop up apples in to small chunks, sprinkle with a small amount of brown sugar and dot with butter, then cut together oatmeal and flour and a tablespoon of brown sugar and a couple tablespoons of butter, a dash of salt, and spread the crumbs on top.
Bake at 3550F for 30 or 45 minutes until the apples are bubbling and the top is golden.
I also got my first King apples this year, so I guess I will be making crisp with those.
Posted by: Kindltot at October 14, 2018 05:58 PM (mUa7G)
Posted by: JAS at October 14, 2018 05:59 PM (3HNOQ)
"Now as the world hungers for sustainable resources, bird excrement is once again as prized as gold."
https://tinyurl.com/y9ku3e4b
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 14, 2018 05:59 PM (kQs4Y)
Posted by: Gag Reflex at October 14, 2018 06:00 PM (fuK7c)
Posted by: Village Idiot's Apprentice at October 14, 2018 06:00 PM (cqNba)
Posted by: Your Decidedly Devious Uncle Palpatine, GECSPLAN, SMR, and Ancient Slavonaut Newsletters at October 14, 2018 06:00 PM (fA1SL)
Posted by: lauraw at October 14, 2018 05:57 PM (lZsUq)
--------
Hi lauraw! That looks scrumptious. When you make it, do you do it in the oven or do you smoke it? I don't have a smoker, and I wonder if it would actually taste like bacon if it were done in the oven.
Posted by: bluebell at October 14, 2018 06:01 PM (U5tDi)
Posted by: JAS at October 14, 2018 05:59 PM (3HNOQ)
-------------
Most threads turn into open threads after #100, so why not?
Posted by: Calm Mentor at October 14, 2018 06:01 PM (I16G8)
Posted by: bluebell at October 14, 2018 06:02 PM (U5tDi)
remember AMISH?
the funny one, not the math dork.
Amish once said if we ever had to resort to cannibalism, he'd eat Sean Hannity first because he'd probably taste like a Ruths Chris steak.
(This was at a time when Hannity was promoting Ruth's Chris every five minutes).
Posted by: soothsayerwing plover at October 14, 2018 06:02 PM (GiDKn)
https://youtu.be/GPq2RyppqG0
Posted by: Your Decidedly Devious Uncle Palpatine, GECSPLAN, SMR, and Ancient Slavonaut Newsletters at October 14, 2018 06:02 PM (fA1SL)
Posted by: Bandersnatch at October 14, 2018 06:03 PM (fuK7c)
Posted by: hogmartin at October 14, 2018 05:53 PM (y87Qq)
What? Did it flip over?
Posted by: golfman at October 14, 2018 06:04 PM (If3tB)
Posted by: Euell Gibbons at October 14, 2018 06:04 PM (yQpMk)
Posted by: Village Idiot's Apprentice at October 14, 2018 06:05 PM (cqNba)
Posted by: Your Decidedly Devious Uncle Palpatine, GECSPLAN, SMR, and Ancient Slavonaut Newsletters at October 14, 2018 05:57 PM (fA1SL)
------------------------------
Oddly, this is a phrase rarely --- dare I say never? --- heard in ordinary discourse.
Posted by: Margarita DeVille at October 14, 2018 06:05 PM (Rxduq)
Posted by: golfman at October 14, 2018 06:05 PM (If3tB)
Posted by: Ben Had at October 14, 2018 06:05 PM (tEVlJ)
Posted by: Your Decidedly Devious Uncle Palpatine, GECSPLAN, SMR, and Ancient Slavonaut Newsletters at October 14, 2018 06:05 PM (fA1SL)
Thanks
Posted by: Village Idiot's Apprentice at October 14, 2018 06:05 PM (cqNba)
----------
Woo hoo! Be sure to try at least one Stayman apple. You won't be sorry.
Posted by: bluebell at October 14, 2018 06:06 PM (U5tDi)
Posted by: JAS at October 14, 2018 06:06 PM (3HNOQ)
Posted by: JAS at October 14, 2018 06:06 PM (3HNOQ)
NO. But plenty of Florida Mans.
Posted by: golfman at October 14, 2018 06:07 PM (If3tB)
Posted by: bluebell at October 14, 2018 05:43 PM (U5tDi)
-----------
And bluebell kindly supplies the corollary to finding someone else to buy it...find someone else to make it!
Good idea, though, and thanks, I'll look it up. How hard can it be to make a pepper and onion relish?
Posted by: Blake - used bridge salesman at October 14, 2018 06:07 PM (WEBkv)
Oh that's good. I was watching the two of them yell at each other and couldn't figure out who the MMA guy was and then there was the deus ex machina.
Posted by: Bandersnatch at October 14, 2018 06:08 PM (fuK7c)
Posted by: Euell Gibbons at October 14, 2018 06:04 PM (yQpMk)
My people used to use every part of the Circuit Court, before the white man came to these shores.
Posted by: Elizabeth Warren at October 14, 2018 06:08 PM (y87Qq)
Posted by: Bandersnatch at October 14, 2018 06:08 PM (fuK7c)
I like his shirt.
Posted by: golfman at October 14, 2018 06:08 PM (If3tB)
Posted by: no good deed at October 14, 2018 06:08 PM (1uG1d)
Posted by: Margarita DeVille at October 14, 2018 06:05 PM (Rxduq)
--------------------
When did discourse at AoSHQ become ordinary and why wasn't I informed?
Posted by: Blake - used bridge salesman at October 14, 2018 06:08 PM (WEBkv)
Posted by: Blake - used bridge salesman at October 14, 2018 06:07 PM (WEBkv)
---------
Probably not hard at all. And here's another tip - look up the ingredient list from the one you like, and then look for recipes that have the same general ingredients. Sometimes I'll combine several recipes to get what I'm looking for.
Posted by: bluebell at October 14, 2018 06:09 PM (U5tDi)
Interesting Guano Fact from the World O'Dentistry:
Peruvian bird guano used to be used as the main component in root canal filling.
High pH was deadly to bacteria.
The More You Know!
*rainbow*
Posted by: naturalfake at October 14, 2018 06:09 PM (CRRq9)
Posted by: Moron Robbie's Beach Friends at October 14, 2018 06:10 PM (7gJxk)
Posted by: soothsayerwing plover at October 14, 2018 06:11 PM (GiDKn)
https://tinyurl.com/yb2fey88
Posted by: golfman at October 14, 2018 06:11 PM (If3tB)
"All Natural Non-Petroleum" charcoal lighter fluid. The stuff smells
like an open grave, and I think it's just bio-diesel. About which there
is nothing natural, seeing as it made from plant or animal fats modified
by caustic potash and methanol.
Posted by: Alberta Oil Peon at October 14, 2018 05:13 PM (iwUO9)
---
i use a chimney, and half sheets of fake news paper... usually 8-10, lightly crumpled, and fed in one at a time, is QS for a load. when the next sheet catches w/o a lighter, just give it 5-10 minutes to finish on its own.
Posted by: redc1c4 at October 14, 2018 06:11 PM (kRSP9)
High pH was deadly to bacteria.
The More You Know!
*rainbow*
Posted by: naturalfake at October 14, 2018 06:09 PM (CRRq9)
-----------------
Considering a dentist was responsible for my near demise as a child, do I really need any more reasons to avoid going to the dentist? (true story)
Posted by: Blake - used bridge salesman at October 14, 2018 06:11 PM (WEBkv)
I love my Charcuterie cook book and started with Ruhlman's recipe, but in all honesty, Meathead's is easier and suits our tastes better. Just one person's non-condiment-related opinion.
Posted by: Art Rondolet of Malmsey at October 14, 2018 06:12 PM (S+f+m)
Posted by: lurker at October 14, 2018 06:12 PM (TYEUS)
Posted by: Ben Had at October 14, 2018 06:13 PM (tEVlJ)
Normally I'm not a huge fan of Mimi's-- it's basically a French-style chain restaurant for women-- but last time I was there, I had the most delicious belgian malt waffles. OMG.
It came with bacon and eggs too. I recommend!
Posted by: qdpsteve at October 14, 2018 06:13 PM (miE9U)
This is finest Horde creep. A couple of threads ago I mentioned guano mining in the context of Japanese slavery. Then we got several recipes for turning guano into saltpeter, or combining it with saltpeter (I'm not a STEM guy) to make splodey.
Then people were peeing on charcoal to make nitrates to make splodey.
And now we're filling cavities! Collectively, we can do anything with guano.
Posted by: Bandersnatch at October 14, 2018 06:14 PM (fuK7c)
Posted by: lurker at October 14, 2018 06:12 PM (TYEUS)
*rubs chin thoughtfully*
Do you think... do you think we might be able to argue and needle our buddies bitterly about it? On the internet, say?
Posted by: hogmartin at October 14, 2018 06:14 PM (y87Qq)
(just kidding, never been there, would like to pass through someday)
Which reminds me, this place needs weekly (or at least, monthly) threads on the following topix:
- Travel
- Music
- Hobbies
Posted by: qdpsteve at October 14, 2018 06:15 PM (miE9U)
When hearing Hank Johnson's dumb call
"He's a moron to think
That our island will sink
We don't like this Johnson Atoll!"
Posted by: Insomniac at October 14, 2018 06:15 PM (NWiLs)
I am really sick and tired of all the negative press. All they're doing is making me hate them!
Posted by: Bill R. at October 14, 2018 06:15 PM (IuYIh)
Posted by: Ben Had at October 14, 2018 06:13 PM (tEVlJ)
*Fist bump*
Posted by: CrotchetyOldJarhead at October 14, 2018 06:15 PM (0GuIv)
spent the last few hrs simmering down a gallon of cider into about 2
cups. Very sweet and flavorful. Lots of potential uses I think. over
ice cream, apple pie, pancakes, someone could probably think of a use
in fancy "craft" cocktails, perhaps a tiny amount in with red cabbage...
Posted by: lurker at October 14, 2018 06:12 PM (TYEUS)
But can that bar that makes "craft" cocktails" make classic ones like a Sidecar or a proper Manhattan? (Obviously without cider.)
Posted by: Vendette at October 14, 2018 06:16 PM (tT986)
Are they any good? Or do they only make the smoke smell better?
Posted by: qdpsteve at October 14, 2018 06:16 PM (miE9U)
Nothing elaborate, just something for next to the grill.
Posted by: Village Idiot's Apprentice at October 14, 2018 06:16 PM (cqNba)
Posted by: Your Decidedly Devious Uncle Palpatine, GECSPLAN, SMR, and Ancient Slavonaut Newsletters at October 14, 2018 06:17 PM (fA1SL)
And lurker, first of all don't lurk - post! - and secondly, that boiled-down cider sounds delicious, and you're right, I could think of lots of ways to use that. Yum.
Posted by: bluebell at October 14, 2018 06:17 PM (U5tDi)
Posted by: Ben Had at October 14, 2018 06:17 PM (tEVlJ)
When hearing Hank Johnson's dumb call
"He's a moron to think
That our island will sink
We don't like this Johnson Atoll!"
Posted by: Insomniac at October 14, 2018 06:15 PM (NWiLs)
---------
*standing ovation*
Posted by: bluebell at October 14, 2018 06:18 PM (U5tDi)
hrs simmering down a gallon of cider into about 2 cups. Very sweet and
flavorful. Lots of potential uses I think.
Posted by: lurker at October 14, 2018 06:12 PM (TYEUS)
---
That sounds very interesting, and like something that would lend itself well to the addition of some type of liquor for fall porch-sitting.
Posted by: Moron Robbie's Beach Friends at October 14, 2018 06:18 PM (7gJxk)
I imagine the nearby barbecue trucks sell some tasty stuff too.
Posted by: qdpsteve at October 14, 2018 06:18 PM (miE9U)
Posted by: Grump928(C) at October 14, 2018 06:18 PM (yQpMk)
Posted by: JAS at October 14, 2018 06:06 PM (3HNOQ)
-----------------------
I'll bet a hundred quatloos that there is. Lots and lots of places in Spick countries use that name for anyplace with gardens or lush vegetation, whether they are literally "flowery" or not. Maybe if they just have a potted plant on the sidewalk.
Posted by: Margarita DeVille at October 14, 2018 06:18 PM (Rxduq)
Posted by: Vendette at October 14, 2018 06:16 PM (tT986)
I have no idea but I am so ready to get into a spittle-flecked screaming match about it one way or the other that I could just cry.
Posted by: hogmartin at October 14, 2018 06:19 PM (y87Qq)
It is the way of our people.
Posted by: Your Decidedly Devious Uncle Palpatine, GECSPLAN, SMR, and Ancient Slavonaut Newsletters at October 14, 2018 06:20 PM (fA1SL)
spittle-flecked screaming match about it one way or the other that I
could just cry.
Posted by: hogmartin at October 14, 2018 06:19 PM (y87Qq)
You're safe. I'm not going to throw ketchup into either of them.
(I am a fan of the Sidecar and the Manhattan)
Posted by: Vendette at October 14, 2018 06:21 PM (tT986)
Some good gags, especially during the "Kokomo" montage.
Posted by: qdpsteve at October 14, 2018 06:21 PM (miE9U)
Posted by: Your Decidedly Devious Uncle Palpatine, GECSPLAN, SMR, and Ancient Slavonaut Newsletters at October 14, 2018 06:22 PM (fA1SL)
Posted by: Soothsayer -- Fake Commenter at October 14, 2018 05:58 PM (GiDKn)
---
no, it's shit.
Posted by: redc1c4 at October 14, 2018 06:22 PM (kRSP9)
If he does take it the wrong way, well, at least you all will know why I was banned.
Posted by: bluebell at October 14, 2018 06:22 PM (U5tDi)
Posted by: Hands at October 14, 2018 06:22 PM (786Ro)
Posted by: Insomniac at October 14, 2018 06:22 PM (NWiLs)
800 Round Ammo Can - 7.62x25 Tokarev FMJ Czech 1950s Military Surplus Ammo for Sale - Hard Primers
$224.95
http://bit.ly/2Cjgo9s
Posted by: Grump928(C) at October 14, 2018 06:22 PM (yQpMk)
When hearing Hank Johnson's dumb call
"He's a moron to think
That our island will sink
We don't like this Johnson Atoll!"
Posted by: Insomniac at October 14, 2018 06:15 PM (NWiLs)
---------------------------
9.86 on the Muldoon 10.0 scale!
Posted by: Margarita DeVille at October 14, 2018 06:22 PM (Rxduq)
This guy - he gets it.
Posted by: Your Decidedly Devious Uncle Palpatine, GECSPLAN, SMR, and Ancient Slavonaut Newsletters at October 14, 2018 06:22 PM (fA1SL)
Posted by: Vendette
And yet, when someone upthread said make a Manhattan out of rum you said nothing.
Posted by: Bandersnatch at October 14, 2018 06:22 PM (fuK7c)
Posted by: Iowa Bob at October 14, 2018 06:23 PM (bjCNA)
Posted by: Guy Mohawk at October 14, 2018 06:23 PM (r+sAi)
Posted by: Your Decidedly Devious Uncle Palpatine, GECSPLAN, SMR, and Ancient Slavonaut Newsletters at October 14, 2018 06:23 PM (fA1SL)
(I am a fan of the Sidecar and the Manhattan)
Posted by: Vendette at October 14, 2018 06:21 PM (tT986)
Though I hear Vendette uses a carrots instead of a cherries in her Manhattans.
Posted by: naturalfake stirring the pot at October 14, 2018 06:23 PM (CRRq9)
Were those Theresa's kids or old man Heinz's kids?
Posted by: Grannymimi at October 14, 2018 06:23 PM (u5LFV)
Posted by: Margarita DeVille at October 14, 2018 06:22 PM (Rxduq)
High praise indeed. I am honored.
Posted by: Insomniac at October 14, 2018 06:24 PM (NWiLs)
I took a bartending course through a Harvard continuing education program.
That's right, Ivy league pedigree.
Posted by: JackStraw at October 14, 2018 06:24 PM (/tuJf)
Are they any good? Or do they only make the smoke smell better?
Posted by: qdpsteve at October 14, 2018 06:16 PM
You'd think they would sell "Pumpkin Spice" briquets this time of year. Like everyone else.
Posted by: Hands at October 14, 2018 06:24 PM (786Ro)
Posted by: Skip at October 14, 2018 06:24 PM (T4oHT)
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 14, 2018 06:24 PM (kQs4Y)
840 Round Can - Hard Primer 7.62x25 FMJ Yugo Military Surplus Ammo For M57 Pistol - Made in 1977 by PPU
$219.50
http://bit.ly/2CeedEd
Posted by: Grump928(C) at October 14, 2018 06:24 PM (yQpMk)
Well unless there are arguments over what kind of alcohol goes with it ... it wouldn't be AOSHQ
Posted by: lurker at October 14, 2018 06:24 PM (TYEUS)
https://preview.tinyurl.com/y9hh4og4
Williams-Sonoma carries it in their stores too (in a different package). It's good stuff.
Posted by: Helena Handbasket at October 14, 2018 06:25 PM (0ReGO)
Posted by: naturalfake stirring the pot at October 14, 2018 06:23 PM (CRRq9)
Should you be shaking instead of stirring?
Posted by: Vendette at October 14, 2018 06:25 PM (tT986)
And that's when the fight started, Officer.
Posted by: Village Idiot's Apprentice at October 14, 2018 06:26 PM (cqNba)
Posted by: Your Decidedly Devious Uncle Palpatine, GECSPLAN, SMR, and Ancient Slavonaut Newsletters at October 14, 2018 06:26 PM (fA1SL)
My 13-year-old niece LOVES waffles, both eating and making them. I bet she'd love getting a package of that mix.
Posted by: qdpsteve at October 14, 2018 06:26 PM (miE9U)
if you're going to use them for smoking, you'll need to add MOAR of the same wood to get any effect anyway, so it's just a gimmick to charge MOAR for less charcoal.
Posted by: redc1c4 at October 14, 2018 06:26 PM (kRSP9)
You're too kind. More of a volunteer auxiliary deputy. But the man definitely inspires me to up my limerick game.
Posted by: Insomniac at October 14, 2018 06:27 PM (NWiLs)
Posted by: Soothsayer -- Fake Commenter at October 14, 2018 05:58 PM
Forgot to put the "cr" before "edible"
Posted by: Hands at October 14, 2018 06:27 PM (786Ro)
Posted by: qdpsteve at October 14, 2018 06:27 PM (miE9U)
Posted by: Bandersnatch at October 14, 2018 06:22 PM (fuK7c)
Imagine that I'm blowing raspberries at you.
Posted by: Vendette at October 14, 2018 06:27 PM (tT986)
They will spend the winter living in our dining room.
For a single Carolina Reaper plant, we got well over a hundred peppers off just the one plant this year.
Posted by: Village Idiot's Apprentice at October 14, 2018 06:27 PM (cqNba)
Also coming soon: Pumpkin Spice Doritos and Taco Bell Locos Tacos.
Posted by: qdpsteve at October 14, 2018 06:28 PM (miE9U)
Buy both, Czech for the 52 and Yugo for the 57.
Both are better than the cheap Romanian I've been shooting.
Posted by: Grump928(C) at October 14, 2018 06:28 PM (yQpMk)
Posted by: Ben Had at October 14, 2018 06:28 PM (tEVlJ)
Posted by: Vendette at October 14, 2018 06:25 PM (tT986)
Yes!!!
The aeration of a good hard shake makes for a tastier cocktail.
The More You Know!
*rainbow*
Posted by: naturalfake stirring the pot at October 14, 2018 06:28 PM (CRRq9)
Posted by: Grump928(C) at October 14, 2018 06:28 PM (yQpMk)
Posted by: Village Idiot's Apprentice at October 14, 2018 06:27 PM (cqNba)
Holy God. Don't those violate multiple accords on human rights?
Posted by: Insomniac at October 14, 2018 06:29 PM (NWiLs)
Posted by: Your Decidedly Devious Uncle Palpatine, GECSPLAN, SMR, and Ancient Slavonaut Newsletters at October 14, 2018 06:29 PM (fA1SL)
Posted by: Ben Had at October 14, 2018 06:28 PM (tEVlJ)
It's tricky. You have to shake everything together with the inside of the skull of a Bush family member. :-P
Posted by: qdpsteve at October 14, 2018 06:29 PM (miE9U)
Posted by: Skip at October 14, 2018 06:30 PM (T4oHT)
Is the Ninth Circuit edible?
Posted by: Soothsayer -- Fake Commenter at October 14, 2018 05:58 PM (GiDKn)
I have ruled that the Ninth Circuit is what I say it is!
Posted by: All-Powerful Hawaiian Judge on the Ninth Circuit at October 14, 2018 06:30 PM (tKF1g)
Yes, here's a link to Meatheat's recipe: https://tinyurl.com/ybj4lz86
He gives you several variations, but I just use the simple bacon one with a clove of garlic thrown in. Don't let all the verbiage wear you down; the recipe really is simple. The long explanation is actually kind of reassuring when you are doing it for the first time.
Posted by: Art Rondolet of Malmsey at October 14, 2018 06:30 PM (S+f+m)
I use a crockpot, not a cast iron pot.
Spray the inside of the crockpot with no stick spray (I like the canola oil one)
Pour a bag of those itty bitty red potatoes and a bag of baby carrots in the bottom of the pot.
Place chuck roast on top. Sprinkle half a package of Lipton Onion Soup and Recipe mix on top of meat. Pour a can of cream of mushroom soup on top. pour 3-4 cans of water in the bottom.
Cook on low for 12-14 hours. Serve with biscuits or rolls.
Posted by: ALH at October 14, 2018 06:31 PM (dczB+)
Posted by: Your Decidedly Devious Uncle Palpatine, GECSPLAN, SMR, and Ancient Slavonaut Newsletters at October 14, 2018 06:31 PM (fA1SL)
What?
They're not that hot.
Ah...who am I bulls*tting.
Neither of us actually eat them.
Little VIA planted it before he went to Boot Camp, so like his aquarium, it fell to Mrs VIA and I to adopt.
So now we have quite a following of restaurants and bars who ask us to drop some off for either inclusion in their cooking, or bets with drunken college students.
Posted by: Village Idiot's Apprentice at October 14, 2018 06:32 PM (cqNba)
The aeration of a good hard shake makes for a tastier cocktail.
The More You Know!
*rainbow*
Posted by: naturalfake stirring the pot at October 14, 2018 06:28 PM (CRRq9)
I assume you've had a Manhattan with carrots before, which is why you're enthusiastically sending one my way?
Posted by: Vendette at October 14, 2018 06:32 PM (tT986)
Posted by: phoenixgirl at October 14, 2018 06:32 PM (0O7c5)
You could definitely cook it on low in the oven, and it would still be bacon and taste like bacon! If you want the additional smoke flavor, go ahead and use a few drops of liquid smoke before baking. It's not some weird chemical concoction. It's literally wood smoke that has been mixed in steam and captured by condensation. There is no chemical difference between that and what we do on the grill. I simply don't like the flavor of mesquite or hickory, which seem to be the only smoke flavors sold in the supermarket around here.
Posted by: lauraw at October 14, 2018 06:32 PM (lZsUq)
Call Dominos and order a thin crust half meat lovers/half pepperoni.
Get his debit card and head towards the store.
Posted by: ALH at October 14, 2018 06:33 PM (dczB+)
It's all filmed in the style of a feverish color-saturated nightmare vision. If you are a fan of arty grindhouse flicks with coke-snorting demonic leather freaks, hand-forged weapons, and chainsaw fights, this may be the flick for you.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 14, 2018 06:33 PM (kQs4Y)
I don't require it but it would show your good breeding if you did.
>>Ok JackStraw, How do you make a skull and bones cocktail?
No idea. I took the course because there was a cute woman I was trying to meet taking the course. That didn't work out so well either.
Posted by: JackStraw at October 14, 2018 06:34 PM (/tuJf)
Posted by: Skip at October 14, 2018 06:34 PM (T4oHT)
It's all filmed in the style of a feverish color-saturated nightmare vision. If you are a fan of arty grindhouse flicks with coke-snorting demonic leather freaks, hand-forged weapons, and chainsaw fights, this may be the flick for you.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 14, 2018 06:33 PM (kQs4Y)
Just an average Saturday night in Florida.
Posted by: Insomniac at October 14, 2018 06:34 PM (NWiLs)
Posted by: no good deed at October 14, 2018 06:34 PM (1uG1d)
Posted by: Your Decidedly Devious Uncle Palpatine, GECSPLAN, SMR, and Ancient Slavonaut Newsletters at October 14, 2018 06:34 PM (fA1SL)
Posted by: ALH at October 14, 2018 06:35 PM (dczB+)
Supposedly it's crazy violent.
Posted by: qdpsteve at October 14, 2018 06:35 PM (miE9U)
Posted by: Insomniac
**
She said nothing about mullets.
Posted by: Your Decidedly Devious Uncle Palpatine, GECSPLAN, SMR, and Ancient Slavonaut Newsletters at October 14, 2018 06:35 PM (fA1SL)
Posted by: no good deed at October 14, 2018 06:34 PM (1uG1d)
You are well-advised to wear gloves and eye protection while handling those bad boys.
Posted by: Insomniac at October 14, 2018 06:36 PM (NWiLs)
I've tried it and like it... but I would love to know how much ghost pepper is actually in it. I'd bet very, very little, or they'd be getting sued left and right.
Posted by: qdpsteve at October 14, 2018 06:36 PM (miE9U)
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 14, 2018 06:33 PM (kQs4Y)
Just an average Saturday night in Florida.
Posted by: Insomniac at October 14, 2018 06:34 PM (NWiLs)
You wish!
Posted by: Florida Man at October 14, 2018 06:36 PM (tKF1g)
They're not that hot.
Ah...who am I bulls*tting.
Neither of us actually eat them.
Little VIA planted it before he went to Boot Camp, so like his aquarium, it fell to Mrs VIA and I to adopt.
So now we have quite a following of restaurants and bars who ask us
to drop some off for either inclusion in their cooking, or bets with
drunken college students.
Posted by: Village Idiot's Apprentice at October 14, 2018 06:32 PM (cqNba)
Am I a horrible person for thinking that Mrs. VIA, maybe just a smidge, is getting revenge on VIA, Jr.-aged types because of the tattoo shock?
Posted by: Vendette at October 14, 2018 06:37 PM (tT986)
Posted by: hogmartin at October 14, 2018 06:19 PM (y87Qq)
----
Para usted:
https://www.youtube.com/watch?v=EB2aVzmPxxM
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 14, 2018 06:37 PM (kQs4Y)
just trying to figure out what will be the easiest. I do have a food
mill, so applesauce shouldn't be too much of a hassle.
Posted by: Emmie at October 14, 2018 05:07 PM (4HMW
Emmie, buy dome lids and rings if you don't have any, and put up applesauce in quarts. If you have a food mill then you don't need to peel them or even get anything but the seeds, wormholes and bruises out.
You could chip the apples and can the chippings too, I have done that as apple filling, but that is not as useful.
I puree squash and freeze it in quart yogurt containers, but I have a lot of saved yogurt containers. It would work for apples too.
Posted by: Kindltot at October 14, 2018 06:37 PM (mUa7G)
Were those Theresa's kids or old man Heinz's kids?
Posted by: Grannymimi at October 14, 2018 06:23 PM (u5LFV)
-------------
I really don't know for sure.
Posted by: Calm Mentor at October 14, 2018 06:37 PM (I16G8)
Equal parts
Honey
Five Spice Powder
Double Dark Soy Sauce
Black Vinegar
You're welcome.
Posted by: Your Decidedly Devious Uncle Palpatine, GECSPLAN, SMR, and Ancient Slavonaut Newsletters at October 14, 2018 06:38 PM (fA1SL)
I would argue Nic Cage was at his Nic Cagiest in "Mom and Dad"-
a great horror comedy about a mental virus that makes parents want to kill their own kids.
Nice Halloween watch.
Plus, kicks into lunatic overdrive toward the end as all good horror movies and/or comedies should.
Check it out.
Posted by: naturalfake at October 14, 2018 06:39 PM (CRRq9)
his Nic Cagiest in "Mandy", about a man and wife living in blissful
near isolation in a forest. He's a logger, she's an illustrator.
Doesn't sound all that different than the main theme in Cage's Drive Hard. I liked the latter with Bill Fichter's satanic minion character swinging on by periodically to do his thing.
Posted by: Additional Blond Agent at October 14, 2018 06:41 PM (j0Oc6)
Just enjoyed a bowl of homemade onion soup. No, I did not gratinee it. That way I get to have it a lot without feeling guilty. Martinis, however...
Posted by: RedMindBlueState at October 14, 2018 06:41 PM (8dJfY)
He gives you several variations, but I just use the simple bacon one with a clove of garlic thrown in. Don't let all the verbiage wear you down; the recipe really is simple. The long explanation is actually kind of reassuring when you are doing it for the first time.
Posted by: Art Rondolet of Malmsey at October 14, 2018 06:30 PM (S+f+m)
--------
Thank you!
Maple Bacon 😍 😍 😍
Posted by: bluebell at October 14, 2018 06:42 PM (U5tDi)
that just appeared out of no context and has fucked up spelling so
everyone just assumes it's hip.
Posted by: Bandersnatch at October 14, 2018 05:34 PM (fuK7c)
Siracha is an adaption of a SE Asian chili sauce that uses jalapenos instead of the traditional SE Asian chilis.
It is like sweet potato latkas.
Posted by: Kindltot at October 14, 2018 06:42 PM (mUa7G)
Posted by: Weasel at October 14, 2018 06:42 PM (MVjcR)
Posted by: Your Decidedly Devious Uncle Palpatine, GECSPLAN, SMR, and Ancient Slavonaut Newsletters at October 14, 2018 06:43 PM (fA1SL)
Posted by: qdpsteve at October 14, 2018 06:44 PM (miE9U)
Posted by: Village Idiot's Apprentice at October 14, 2018 06:32 PM (cqNba)
---------
Did you know that that's how Dave's Insanity Sauce was started? Dave had a place near the University of Maryland and devised the hot stuff as a way to get the drunken kids out at the end of the night so he could close up. It didn't work out as he planned it.
Posted by: bluebell at October 14, 2018 06:44 PM (U5tDi)
Posted by: Weasel at October 14, 2018 06:42 PM (MVjcR)
-------------
I know, right?
Posted by: Calm Mentor at October 14, 2018 06:45 PM (I16G8)
Posted by: JackStraw at October 14, 2018 05:36 PM (/tuJf)
I doubt I could stand to have one. I'd either spend time trying to get a peek under the shade, or catch myself running my hand up it to find the on/off switch.
Posted by: Kindltot at October 14, 2018 06:45 PM (mUa7G)
Posted by: Enkidu at October 14, 2018 06:45 PM (PbRAt)
Just had to drive for a few hours back from antifa-infested Portland. Sadly I wasn't able to rack one up on the grill (of my car) but hope springs eternal. In the meantime...I'll pop a brew and ponder what to fix for dinner.
Posted by: Diogenes at October 14, 2018 06:45 PM (0tfLf)
Posted by: lauraw at October 14, 2018 06:32 PM (lZsUq)
--------
Thank you! Good to know that I could do it on our Weber, or in the oven. And I do know all about liquid smoke - I use it in my homemade bbq sauce. Yum, yum.
I might try this. When I was last at Costco, they had a sale on pork belly, $4.50 off each package, limit two. So of course I bought two, and now I have 15 pounds of pork belly in my freezer. I tend to think big.
Posted by: bluebell at October 14, 2018 06:46 PM (U5tDi)
Mine is a miniature one. Sort of Barbie sized leg.
Posted by: JackStraw at October 14, 2018 06:47 PM (/tuJf)
You lost all credibility right there. Just sayin, is all.
Posted by: Enkidu at October 14, 2018 06:45 PM (PbRAt)
I don't like bananas, avocados, and oranges. I'm still here.
Because bluebell has a shiv.
Posted by: Vendette at October 14, 2018 06:47 PM (tT986)
Actually, I revise what I said earlier. I think he peaked early as regards Cage-osity in "Kiss of the Vampire". Even better than the few minutes of "Wicker Man" I've seen.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 14, 2018 06:47 PM (kQs4Y)
You could be right, nowadays, but I know it's historically been a part of many humbler dishes in the past. Swedes still use it today, most commonly in yellow pea soup, which is inexpensive but filling winter fare.
Perhaps it's an unnecessary nod to tradition, where bacon fat in the modern refrigerator is easier for us.
Posted by: Miley, the Duchess at October 14, 2018 06:48 PM (qUahL)
Supposedly it's crazy violent.
Posted by: qdpsteve at October 14, 2018 06:35 PM (miE9U)
Speaking of crazy violent horror movies [i}which are pro-life(!)
I watched a French horror movie titled "Inside" (2007)
last night.
About a very pregnant woman who's husband is killed in a car wreck and she can't get past her depression.
Until a strange woman shows up at her door on Christmas Eve and she wants her baby now.
Unbelievably violent but extremely well done. Great direction. Great acting. Tight story. Under 90 minutes long- no filler.
Two versions out there - Unrated and Theatrical (R-rated)
The R-rated one would be the tamer of the two.
Check it out.
Posted by: naturalfake at October 14, 2018 06:48 PM (CRRq9)
Posted by: Your Decidedly Devious Uncle Palpatine, GECSPLAN, SMR, and Ancient Slavonaut Newsletters at October 14, 2018 06:48 PM (fA1SL)
Posted by: lurker at October 14, 2018 06:12 PM
Two words: French Toast.
Posted by: Duncanthrax at October 14, 2018 06:48 PM (DMUuz)
Tomorrow's dump will be epic.
Posted by: Martini Farmer at October 14, 2018 06:49 PM (iiixZ)
Posted by: Ha at October 14, 2018 06:49 PM (MAstk)
The nacho cheese dip is super-easy: just get a can of it at the store, and heat it up in the microwave. But the french fry coating?
What I've done thus far is just get a bag of nacho cheese doritos. I figure if I fry up some fries and shake them in a ziploc bag full of finely ground-up Doritos, they should come out pretty close to what TB sells.
Posted by: qdpsteve at October 14, 2018 06:49 PM (miE9U)
Posted by: Martini Farmer at October 14, 2018 06:50 PM (iiixZ)
Thanks for reminding me. I need to get some good pork belly and cure it. I've been saying that for way too long. Have to brew next weekend, too.
Posted by: RedMindBlueState at October 14, 2018 06:50 PM (8dJfY)
Because bluebell has a shiv.
Posted by: Vendette at October 14, 2018 06:47 PM (tT986)
-------
I'll protect you, Vendette. I'll have your avocados and oranges, but together we can pelt the naysayers with the bananas. And then enjoy hotdogs with ketchup on them. And I'll put YELLOW mustard on mine as well. And throw another banana at the one percenters.
Posted by: bluebell at October 14, 2018 06:50 PM (U5tDi)
Posted by: qdpsteve at October 14, 2018 06:50 PM (miE9U)
Posted by: Skip at October 14, 2018 06:51 PM (T4oHT)
It'd help if I got my movie titles right. It's Drive Angry, not Drive Hard.
Sorry!
Posted by: Additional Blond Agent at October 14, 2018 06:51 PM (j0Oc6)
I love all the flavors, but can't deal with the actual fruit of apples and oranges for some reason. I'm the same way with watermelon: love the flavor, hate the fruit.
Posted by: qdpsteve at October 14, 2018 06:51 PM (miE9U)
Posted by: Vendette at October 14, 2018 06:52 PM (tT986)
Posted by: Skip at October 14, 2018 06:51 PM (T4oHT)
-------
No. He tries to save himself by saying he likes apple pie, but then he says it's only for the crust. Commie.
Posted by: bluebell at October 14, 2018 06:52 PM (U5tDi)
Posted by: Weasel at October 14, 2018 06:52 PM (MVjcR)
Posted by: Vendette at October 14, 2018 06:53 PM (tT986)
Posted by: Your Decidedly Devious Uncle Palpatine, GECSPLAN, SMR, and Ancient Slavonaut Newsletters at October 14, 2018 06:48 PM (fA1SL)
---
Not the classic version with Edward Woodward. THis is some hideous modern remake:
https://www.youtube.com/watch?v=0Pe4GzksYI8
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 14, 2018 06:54 PM (kQs4Y)
Posted by: naturalfake stirring the pot at October 14, 2018 06:23 PM
Far better there than in chili.
Posted by: Duncanthrax at October 14, 2018 06:54 PM (DMUuz)
Posted by: Weasel at October 14, 2018 06:52 PM
I'm with you on that, Weasel. Unfortunately, I developed an allergy to them late in life. I'm still pissed about that.
Posted by: RedMindBlueState at October 14, 2018 06:54 PM (8dJfY)
Posted by: bluebell at October 14, 2018 06:50 PM
******
I'll stand on the sidelines but will prepare to join the fray once someone mentions the most vile of green things, okra.
Posted by: Diogenes at October 14, 2018 06:54 PM (0tfLf)
Posted by: Ben Had at October 14, 2018 06:54 PM (tEVlJ)
Posted by: qdpsteve at October 14, 2018 06:55 PM (miE9U)
I'm with you on that, Weasel. Unfortunately, I developed an allergy to them late in life. I'm still pissed about that.
Posted by: RedMindBlueState at October 14, 2018 06:54 PM (8dJfY)
------
Damn. Condolences.
Posted by: Weasel at October 14, 2018 06:55 PM (MVjcR)
At some point it occurred to me that I didn't have to use the Dutch oven on the stove-top for the long, slow cooking part, so now I just put it in the oven at a low temperature.
Doesn't help our electric bill, I'm sure, but .......
Posted by: Margarita DeVille at October 14, 2018 05:27 PM
Nope. Without getting into the mathematics of it, putting stuff into a closed oven using a 220 line uses less 'tricity then a stovetop on 110 line.
I usually start browning onions in dutch oven on stovetop, then the meat, add the rest of the stuff, then it's into the oven for hours. Very long, very aromatic hours.
Until the wife says, "Are we ever going to eat tonight?" That's when it's done. When she's angry.
Posted by: Embedded in my Pre-Frontal Cortex at October 14, 2018 06:55 PM (URwyc)
Posted by: qdpsteve at October 14, 2018 06:50 PM (miE9U)
Beware of the American remake of "Inside"...it's lousy.
Posted by: naturalfake at October 14, 2018 06:55 PM (CRRq9)
I went to the poor man's Ruth-Chris last night (Arby's). Got some roast beef sandwiches and they included the Arby's sauce, but FORGOT the horsey sauce.
Horsey sauce is half the reason I even get those things.
Posted by: qdpsteve at October 14, 2018 06:56 PM (miE9U)
Posted by: Ben Had at October 14, 2018 06:54 PM
Never forgotten. Horseradish is one of the condiments of the gods.
Posted by: RedMindBlueState at October 14, 2018 06:56 PM (8dJfY)
Posted by: Your Decidedly Devious Uncle Palpatine, GECSPLAN, SMR, and Ancient Slavonaut Newsletters at October 14, 2018 06:56 PM (fA1SL)
Posted by: Diogenes at October 14, 2018 06:54 PM
What are we, chopped liver?
Posted by: Satan's Dingleberries (aka Brussel Sprouts) at October 14, 2018 06:56 PM (DMUuz)
Posted by: Ben Had at October 14, 2018 06:56 PM (tEVlJ)
Posted by: Ha at October 14, 2018 06:49 PM (MAstk)
---
Are they finally invading Ohio?
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 14, 2018 06:56 PM (kQs4Y)
Posted by: Lancelot Link Secret Agent Chimp at October 14, 2018 06:56 PM (2DOZq)
Posted by: Weasel at October 14, 2018 06:57 PM (MVjcR)
ALH, you're in the MidWest Potluck region, yes?
Posted by: dd at October 14, 2018 06:57 PM (V2W/Q)
Posted by: Redinabluestate at October 14, 2018 06:57 PM (ZQKf6)
Posted by: Weasel at October 14, 2018 06:55 PM
It does suck. If I wind up developing the dad's allergy to hazelnuts, shit will get real.
Posted by: RedMindBlueState at October 14, 2018 06:58 PM (8dJfY)
Posted by: Weasel at October 14, 2018 06:58 PM (MVjcR)
Posted by: Diogenes at October 14, 2018 06:54 PM (0tfLf)
---------
I made grilled okra last night. My kids love it.
Posted by: bluebell at October 14, 2018 06:58 PM (U5tDi)
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 14, 2018 06:56 PM (kQs4Y)
The Ohio Senate debate is on Cspan right now.
Posted by: Vendette at October 14, 2018 06:58 PM (tT986)
Posted by: Ben Had at October 14, 2018 06:54 PM
Never forgotten. Horseradish is one of the condiments of the gods.
Posted by: RedMindBlueState at October 14, 2018 06:56 PM (8dJfY)
I have horseradish when I have my favorite appetizer. Shrimp cocktail.
Posted by: Lancelot Link Secret Agent Chimp at October 14, 2018 06:58 PM (2DOZq)
Their big selling point is that H.J. sold his in *glass* bottles, so consumers could see the quality for themselves.
Posted by: qdpsteve at October 14, 2018 06:58 PM (miE9U)
Posted by: Donna&&&&&&Vsuburbanite at October 14, 2018 06:59 PM (d6Ksn)
571 Weasel, go for the Mango pico de gallo.
Posted by: Ben Had at October 14, 2018 06:56 PM (tEVlJ)
----
I will! Thanks!
Posted by: Weasel at October 14, 2018 06:59 PM (MVjcR)
Never forgotten. Horseradish is one of the condiments of the gods.
Posted by: RedMindBlueState at October 14, 2018 06:56 PM (8dJfY)
This is true.
Posted by: Donna&&&&&&Vsuburbanite at October 14, 2018 07:00 PM (d6Ksn)
Mexican chiles would have been unheard of by most restaurant chefs back then, I reckon.
Posted by: qdpsteve at October 14, 2018 07:00 PM (miE9U)
Posted by: Diogenes at October 14, 2018 07:00 PM (0tfLf)
Posted by: dd at October 14, 2018 06:57 PM (V2W/Q)
No, NE GA. Got this recipe from a church lady.
Posted by: ALH at October 14, 2018 07:01 PM (dczB+)
Posted by: Lancelot Link Secret Agent Chimp at October 14, 2018 07:01 PM (2DOZq)
Salt pork is different from fatback, I think. Fatback is a traditional Southern thing. They are close, but not quite the same thing.
Posted by: publius, Rascally Rapscallion of a Poperin Pear at October 14, 2018 07:01 PM (f1Vqw)
Posted by: Weasel at October 14, 2018 07:01 PM (MVjcR)
They *pack* it full of horseradish. It's beyond delicious.
Posted by: qdpsteve at October 14, 2018 07:01 PM (miE9U)
Two words: French Toast.
Posted by: Duncanthrax at October 14, 2018 06:48 PM (DMUuz)
Oooh, I was just trying to think of something that could be substituted for caramel, over little apple pierogies. I watched a video on FB video. Roll out soft dough, drape it over the compartments of an ice cube tray, and fit it into them. Then spoon finely chopped apple with sugar and cinnamon into those cups. Cover with another piece of rolled-out dough, press, flip the whole thing out, then cut into cute individual recatngles. Brush with egg, sprinkle with sugar and bake. This cider reduction would be perfect over that.
Posted by: Miley, the Duchess at October 14, 2018 07:02 PM (qUahL)
When they came for the ketchup, I said nothing because I don't care about ketchup. And when they came for the yellow mustard.
But on behalf of all Texans (if not all Southerners), by gum I'll stand up when they come for the okra!
Posted by: Art Rondolet of Malmsey at October 14, 2018 07:02 PM (S+f+m)
Posted by: Weasel at October 14, 2018 07:02 PM (MVjcR)
Posted by: Donna&&&&&&Vsuburbanite at October 14, 2018 07:03 PM (d6Ksn)
Posted by: no good deed at October 14, 2018 07:03 PM (1uG1d)
They call it "the devil's popcorn."
Posted by: qdpsteve at October 14, 2018 07:03 PM (miE9U)
Posted by: Diogenes at October 14, 2018 07:00 PM (0tfLf)
---------
Not a chance. I grill them whole, with two skewers stuck through them sideways, so we don't lose a single one. I bet you'd like them if you tried them.
Okay folks, time for me to head downstairs and watch the Red Sox game. Hopefully they'll get their stuff together tonight and beat the (very tough) Astros.
Posted by: bluebell at October 14, 2018 07:03 PM (U5tDi)
Why you may ask?
Because they were served with their very own, made on the premises horseradish.
Nectar for beef!
Posted by: Diogenes at October 14, 2018 07:03 PM (0tfLf)
Posted by: Nurse ratched at October 14, 2018 07:03 PM (PkVlr)
Posted by: Average Guy at October 14, 2018 07:04 PM (LMcFk)
Posted by: publius, Rascally Rapscallion of a Poperin Pear at October 14, 2018 07:04 PM (f1Vqw)
Posted by: Skip at October 14, 2018 07:04 PM (T4oHT)
I did that substitution on purpose. I was waiting for someone to say fatback is not salt pork. But I couldn't remember if salt pork is New Hampshire or fatback is.
Posted by: Bandersnatch at October 14, 2018 07:04 PM (fuK7c)
Posted by: Lancelot Link Secret Agent Chimp at October 14, 2018 07:04 PM (2DOZq)
Posted by: Lancelot Link Secret Agent Chimp at October 14, 2018 07:05 PM (2DOZq)
Posted by: Weasel at October 14, 2018 06:52 PM
I'm with you on that, Weasel. Unfortunately, I developed an allergy to them late in life. I'm still pissed about that.
Posted by: RedMindBlueState at October 14, 2018 06:54 PM (8dJfY)
I'm allergic to mangoes as well. Did you know they're related to poison ivy?
Posted by: Insomniac at October 14, 2018 07:05 PM (NWiLs)
Posted by: Nurse ratched at October 14, 2018 07:06 PM (PkVlr)
Posted by: Diogenes at October 14, 2018 07:06 PM (0tfLf)
Posted by: Moron Robbie's Beach Friends at October 14, 2018 07:07 PM (7gJxk)
-----
Thanks Nurse ratched! All good now thankfully. Taking the car to the shop tomorrow. It's kind is a mess. Pretty sure an amazon delivery van did it.
Posted by: Weasel at October 14, 2018 07:07 PM (MVjcR)
The mango skin has urushiol in it. That's why you are not supposed to eat it. I am highly allergic to poison ivy, but mango does not bother me.
Posted by: no good deed at October 14, 2018 07:07 PM (1uG1d)
They sometimes call the fatback here in the grocery stories something else, and I can't remember what term they use.
Anyway, it comes in cut strips, and it's heavily salted. I remember I was at Publix here one time, and couldn't find any fatback and asked the butcher. He had to think a minute, then went and pointed it out, and they had labelled it something else.
Posted by: publius, Rascally Rapscallion of a Poperin Pear at October 14, 2018 07:08 PM (f1Vqw)
Posted by: no good deed at October 14, 2018 07:03 PM (1uG1d)
^^^THIS^^^
Posted by: Miley, the Duchess at October 14, 2018 07:08 PM (qUahL)
It's no accident that after Kennedy, every white Dem President has had a southern accent.
Posted by: Diogenes at October 14, 2018 07:08 PM (0tfLf)
Posted by: Ben Had at October 14, 2018 07:08 PM (tEVlJ)
They call it "the devil's popcorn."
Posted by: qdpsteve at October 14, 2018 07:03 PM (miE9U)
ROFL! I love that!
Posted by: Miley, the Duchess at October 14, 2018 07:09 PM (qUahL)
Posted by: ALH at October 14, 2018 07:01 PM (dczB+)
Ah. Instant Lipton soup package and canned cream of mushroom = Midwestern church lady, don'cha know.
Posted by: dd at October 14, 2018 07:10 PM (V2W/Q)
Posted by: Skip at October 14, 2018 07:04 PM (T4oHT)
----
Right? I'm trying to think of where the closest ship carrying coffee would come from. Jamaica?
Colombia and Hawaii are a heck of a long way off.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 14, 2018 07:10 PM (kQs4Y)
Eh, I am not a fan of okra gumbo. If I am going to eat it, I prefer fried okra. Chicken and sausage gumbo is my favorite. It's all about a good dark roux and a good sausage. I will from time to time just bake some flour in the oven at a low temp for oil-less roux. You can keep in the refrigerator for a few months.
Posted by: no good deed at October 14, 2018 07:10 PM (1uG1d)
Posted by: qdpsteve at October 14, 2018 07:10 PM (miE9U)
Okra is what makes my mother's vegetable beef soup recipe. And now it's getting cooler, I'm gonna make a big ol' pot of that stuff.
Well, about Nov 1st, I'll make a big pot.
Posted by: publius, Rascally Rapscallion of a Poperin Pear at October 14, 2018 07:10 PM (f1Vqw)
I used to love okra in gumbo. Then I had shrimp gumbo at work - it was a late lunch. I had 2 big bowls loaded with okra. I went home a few hours later, had a beer - and suddenly didn't feel very good.
I went into my bedroom to lie down. It was summer and I had a box fan running near my bed. I suddenly felt incredibly nauseous and tried to make it to the bathroom. I didn't make it that far. I threw up - right at the fan. The fan sent puke flying all over the bedroom. Let me tell you, it's really fun washing puke off, not only a fan, but also the ceiling and walls.
I still like shrimp but everytime I look at okra, I remember that barf flying right back at me.
Posted by: Donna&&&&&&Vsuburbanite at October 14, 2018 07:10 PM (d6Ksn)
Posted by: Lancelot Link Secret Agent Chimp at October 14, 2018 07:10 PM (2DOZq)
One of my favorite store bought brands is - this is not a joke - Creamy Beaver.
Posted by: Moron Robbie's Beach Friends at October 14, 2018 07:11 PM (7gJxk)
I've been experimenting with cheap beef. Last time, I slow-grilled (grill-roasted?) a shoulder roast which turned out very tender and delicious.
This time I grilled a bottom round roast over low-ish heat after browning over the coals. Internet said both more doneness makes it tough and less doneness makes it tough. (?) With that kind of info, I didn't bother using a thermometer; I just checked the firmness. The roast came out tough but tasty.
The thick section was still quite rare, so I cut it up to slow-cook in a stew, hoping the slow cooking would break down some of the connective tissue.
Fingers crossed that I will have a tasty dinner.
Posted by: Emmie at October 14, 2018 07:12 PM (4HMW8)
Posted by: Steck at October 14, 2018 07:12 PM (LlRQB)
There is a style of fried okra, as usually served in the restaurants that is heavily breaded.
That's not as good. The best way is to coat it with a light coating of corn meal (or fish fry) and deep fry it. Not too much breading, but just a little bit where.
I'm in heaven with that stuff.
Posted by: publius, Rascally Rapscallion of a Poperin Pear at October 14, 2018 07:12 PM (f1Vqw)
Posted by: qdpsteve at October 14, 2018 07:12 PM (miE9U)
Posted by: Skip at October 14, 2018 07:13 PM (T4oHT)
Posted by: Moron Robbie's Beach Friends at October 14, 2018 07:11 PM (7gJxk)
---
I was going to make a Spicy Beaver joke, or Dave's Insanity Beaver, but thought better of it.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 14, 2018 07:13 PM (kQs4Y)
Posted by: qdpsteve at October 14, 2018 07:13 PM (miE9U)
stuck through them sideways, so we don't lose a single one. I bet you'd
like them if you tried them.
Posted by: bluebell at October 14, 2018 07:03 PM (U5tDi)
I'll be trying this!
Posted by: Miley, the Duchess at October 14, 2018 07:13 PM (qUahL)
For Thanksgiving, we'll have Prime Rib and most likely
homemade horseradish sauce made with fresh horseradish.
If you haven't tried homemade fresh horseradish horseradish sauce,
you must!
It's the best thing evah.
Posted by: naturalfake at October 14, 2018 07:14 PM (CRRq9)
Eh, I am not a fan of okra gumbo. If I am going to eat it, I prefer fried okra.
--
Same here.
I suspect a big reason okra is almost considered a food group in the South is because of how easy it is to grow and keep, not to mention being delicious fried.
Poor people + easy food = long term success
Posted by: Moron Robbie's Beach Friends at October 14, 2018 07:14 PM (7gJxk)
And I love boiled okra as well.
Posted by: publius, Rascally Rapscallion of a Poperin Pear at October 14, 2018 07:04 PM (f1Vqw)
You'll probably love them grilled, as well. Bluebell's method sounds delicious!
Posted by: Miley, the Duchess at October 14, 2018 07:15 PM (qUahL)
A hearty thanks to all the cobs who are so integral to this place.
Posted by: RM at October 14, 2018 07:16 PM (JwTvd)
Posted by: Embedded in my Pre-Frontal Cortex at October 14, 2018 06:55 PM (URwyc)
---------------------------------
Well, damn.
Now I don't have to feel guilty about it!
(I do pretty much what you do --- browning on the stove top then slow-cooking in the oven.)
Posted by: Margarita DeVille at October 14, 2018 07:16 PM (Rxduq)
Posted by: Insomniac at October 14, 2018 07:05 PM (NWiLs)
Holy crap. I've never had a food allergy, only NSAIDs. But I'm terribly allergic to PI. Since I don't normally eat mangoes, I have no idea if they could be a bad thing for me. Best avoided, I suppose.
Posted by: Miley, the Duchess at October 14, 2018 07:16 PM (qUahL)
My mother put a bunch up this summer. She dredged it in buttermilk, rolled it in cornmeal, put it on a cookie sheet in a single layer to freeze, and then bagged it. Worked great.
Posted by: no good deed at October 14, 2018 07:17 PM (1uG1d)
if you can find fresh wasabi.
It. Is. Wonderful.
Almost nothing like the prepared stuff.
Sweet and spicy.
You can eat it as a side, while drinking sake.
Hmmmmm. Maybe I should try fresh wasabi sauce instead of horseradish this year...
Posted by: naturalfake at October 14, 2018 07:17 PM (CRRq9)
Posted by: bluebell at October 14, 2018 07:17 PM (U5tDi)
Posted by: bluebell at October 14, 2018 07:18 PM (U5tDi)
are not supposed to eat it. I am highly allergic to poison ivy, but
mango does not bother me.
Posted by: no good deed at October 14, 2018 07:07 PM (1uG1d)
So you'd have to scrub the hell out of your hands after touching it.
Posted by: Miley, the Duchess at October 14, 2018 07:18 PM (qUahL)
Posted by: no good deed at October 14, 2018 07:19 PM (1uG1d)
And I love boiled okra as well.
Posted by: publius, Rascally Rapscallion of a Poperin Pear at October 14, 2018 07:04 PM (f1Vqw)
You'll probably love them grilled, as well. Bluebell's method sounds delicious!
Posted by: Miley, the Duchess at October 14, 2018 07:15 PM (qUahL)
*****
The only upside to Bluebell's method is you get to skewer them.
Over and over again.
Die vile green things!!!!
Posted by: Diogenes at October 14, 2018 07:19 PM (0tfLf)
Posted by: qdpsteve at October 14, 2018 07:10 PM (miE9U)
Thank you for the offer - I'll swing by after admiring redc1c4's gun collection.
Posted by: Miley, the Duchess at October 14, 2018 07:20 PM (qUahL)
I don't think it has as much as poison ivy. They just advise against ingesting it. I've never had a skin reaction while handling fresh mangoes.
Posted by: no good deed at October 14, 2018 07:21 PM (1uG1d)
What does sake taste like? Beer?
I've never had it and I'm usually an adventurous eater.
I've had Chinese (I think it's Chinese) bubble tea, which I thought was just weird. These gelatinous "bubbles" made of God knows what wrecked the drink.
Posted by: Donna&&&&&&Vsuburbanite at October 14, 2018 07:21 PM (d6Ksn)
Posted by: qdpsteve at October 14, 2018 07:21 PM (miE9U)
recipe. And now it's getting cooler, I'm gonna make a big ol' pot of
that stuff.
Well, about Nov 1st, I'll make a big pot.
Posted by: publius, Rascally Rapscallion of a Poperin Pear at October 14, 2018 07:10 PM (f1Vqw)
An autumn tradition? Or is that how you kick off the Christmas season?
I think the Hallmark Channel converts to Christmas 24/7 on November 1st.
Posted by: Miley, the Duchess at October 14, 2018 07:22 PM (qUahL)
Posted by: DonnaVsuburbanite at October 14, 2018 07:10 PM (d6Ksn)
That's some serious PTSD right there.
Posted by: Miley, the Duchess at October 14, 2018 07:23 PM (qUahL)
The bubbles are made of tapioca and whatever flavor they add. It always tastes a bit like licorice to me. I am a big fan of the milk teas. Taro milk tea is my favorite.
Posted by: no good deed at October 14, 2018 07:24 PM (1uG1d)
It's just a "getting cold" tradition, really. It starts getting cooler, and get a hankering for that soup. Many memories of a big hot pot of that soup after coming in from the cold.
Posted by: publius, Rascally Rapscallion of a Poperin Pear at October 14, 2018 07:24 PM (f1Vqw)
Posted by: Miley, the Duchess at October 14, 2018 07:22 PM (qUahL)
What amazes me is channels (and radio stations) that go all-sorts-of-Christmas starting in November and then on December 27 drop it all together, right when you think they'd run it through December 31.
Posted by: Vendette at October 14, 2018 07:25 PM (tT986)
It's more like wine than beer.
But, it's its own thing.
The best sake you drink cold and almost always has some kind of "fruitiness" to the flavor.
If you like sushi, you really must try it with sake.
Beer is fine, but sake really ties it all together.
Posted by: naturalfake at October 14, 2018 07:25 PM (CRRq9)
Food/taste aversion is a thing. If you get really sick around the time you eat something, you can develop a hard aversion to that food and taste.
It's a mechanism that developed in our primative ancestors to avoid poisoning.
Posted by: publius, Rascally Rapscallion of a Poperin Pear at October 14, 2018 07:26 PM (f1Vqw)
in buttermilk, rolled it in cornmeal, put it on a cookie sheet in a
single layer to freeze, and then bagged it. Worked great.
Posted by: no good deed at October 14, 2018 07:17 PM (1uG1d)
No cooking at all prior to freezing? Because this sounds like an excellent method.
Posted by: Miley, the Duchess at October 14, 2018 07:26 PM (qUahL)
Posted by: no good deed at October 14, 2018 07:27 PM (1uG1d)
Posted by: no good deed at October 14, 2018 07:27 PM (1uG1d)
Posted by: Miley, the Duchess at October 14, 2018 07:28 PM (qUahL)
Posted by: no good deed at October 14, 2018 07:27 PM (1uG1d)
Yes!
Posted by: Vendette at October 14, 2018 07:28 PM (tT986)
Posted by: Miley, the Duchess at October 14, 2018 07:30 PM (qUahL)
Sake is a sweet wine made from rice. It almost feels more than it tastes.
You can drink it warm from a warmed up jar or cold from a wood box with salt on the rim.
Posted by: Bandersnatch at October 14, 2018 07:31 PM (fuK7c)
Posted by: Miley, the Duchess at October 14, 2018 07:31 PM (qUahL)
Posted by: Miley, the Duchess at October 14, 2018 07:31 PM (qUahL)
El Presidente cocktails pre-meal
And Nabe, a kind of Japanese soup/stew thingy
with sake!
Later taters.
Posted by: naturalfake at October 14, 2018 07:32 PM (CRRq9)
I just looked it up. Apparently, okra holds up better without blanching. It won't last as long, but it seems it doesn't go bad as quick as some things will.
Posted by: publius, Rascally Rapscallion of a Poperin Pear at October 14, 2018 07:32 PM (f1Vqw)
Posted by: Miley, the Duchess at October 14, 2018 07:33 PM (qUahL)
Posted by: no good deed at October 14, 2018 07:35 PM (1uG1d)
Posted by: Miley, the Duchess at October 14, 2018 07:37 PM (qUahL)
I can't rule it out, no.
Posted by: Village Idiot's Apprentice at October 14, 2018 07:39 PM (cqNba)
Posted by: Village Idiot's Apprentice at October 14, 2018 07:39 PM (cqNba)
Once again, just speculating
Posted by: Vendette at October 14, 2018 07:41 PM (tT986)
Posted by: Miley, the Duchess at October 14, 2018 07:42 PM (qUahL)
Posted by: no good deed at October 14, 2018 07:51 PM (1uG1d)
Posted by: Mongerel at October 14, 2018 08:15 PM (dai59)
dredged it
in buttermilk, rolled it in cornmeal, put it on a cookie sheet in a
single layer to freeze, and then bagged it. Worked great.
Yes, this is what Mom, G-mom and G-G-mom did, except the dry mixture included some flour and salt/pepper.
They'd pan-fry it until crispy (no slime!) and we'd devour it-- much like popcorn, lol!
Posted by: JQ at October 14, 2018 08:24 PM (zMzA6)
Posted by: Denver at October 14, 2018 08:34 PM (mYl6C)
Posted by: Denver at October 14, 2018 08:34 PM (mYl6C)
That sounds familiar. The one at Sam's Club is probably the same model.
Did you know you can get it in teal? Because you can. It comes in teal.
Posted by: hogmartin at October 14, 2018 08:44 PM (y87Qq)
Posted by: Deacon Bleau at October 14, 2018 08:58 PM (yScAF)
Kindltot (527) and
(dare I say it) Uncle Palp, you are wrong,wrong wrong! Neither sriracha nor sambal is made from jalapenos. Sambal and I believe sriracha are made from the long red chilies my grandmother (who was from Indonesia) referred to as 'lomboc'.
I'm sure you've seen these in your local markets.
Posted by: Alfondso Tisserand at October 14, 2018 09:59 PM (c1JKE)
Posted by: Amon-Ra at October 15, 2018 08:47 AM (V+Su2)
Posted by: Amon-Ra at October 15, 2018 08:48 AM (V+Su2)
Ingredients
¼ pound salt pork, diced
1 large onion, finely diced
3 shallots, chopped
2 to 4 tablespoons butter, as needed
2 pounds beef chuck, in 1-inch cubes
2 tablespoons flour
Salt and freshly ground black pepper
4 tablespoons butter, as needed
½ cup Cognac
2 cups beef stock
½ cup Dijon mustard
4 tablespoons Pommery mustard
4 large carrots, peeled and cut into half-moon slices
½ pound mushrooms, stemmed, cleaned and quartered
¼ cup red wine
Email Grocery List
Preparation
Place salt pork in a Dutch oven or a large heavy kettle over low heat, and cook until fat is rendered. Remove solid pieces with a slotted spoon, and discard. Raise heat, and add onion and shallots. Cook until softened but not browned, 10 to 15 minutes. Use a slotted spoon to transfer to a large bowl.
If necessary, add 2 tablespoons butter to the pan to augment fat. Dust beef cubes with flour, and season with salt and pepper. Shake off excess flour, and place half the cubes in the pan. Cook over medium-high heat until well browned, almost crusty, on all sides, then transfer to a bowl with onions. Repeat with remaining beef.
Add Cognac to the empty pan, and cook, stirring, until the bottom is deglazed and the crust comes loose. Add stock, Dijon mustard and 1 tablespoon Pommery mustard. Whisk to blend, then return meat and onion mixture to pan. Lower heat, cover pan partway, and simmer gently until meat is very tender, about 1 1/2 hours.
Add carrots, and continue simmering for 30 minutes, or until slices are tender. As they cook, heat 2 tablespoons butter in medium skillet over medium-high heat, and sauté mushrooms until browned and tender.
Stir mushrooms into stew along with remaining mustard and red wine. Simmer 5 minutes, then taste, and adjust seasoning. Serve hot.
Posted by: CharlieBrown'sDildo at October 15, 2018 11:01 AM (wYseH)
Posted by: Amon-Ra at October 15, 2018 02:21 PM (V+Su2)
Posted by: Amon-Ra at October 15, 2018 02:36 PM (V+Su2)
Posted by: Tamaa the Bird 1000 Voices at October 15, 2018 04:48 PM (wGqjj)
I have a cast iron model to use with my high heat gas range, but I also have one that flips to use on different stove tops. We had to use a glass top for a couple of years until we renovated and a SimmerMat turned it a useful range.
Posted by: Shanks for the memory at October 15, 2018 11:05 PM (TdCQk)
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