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Food Thread: Pittsburgh Isn't Just A City In Pennsylvania: Steak And All Its Glorious Variations

pittsburgh steak.jpg

Oh, Rare is Rare and Well-done is Well-done, and never the twain shall meet, Till Earth and Sky stand presently at God's great Judgment Seat; But there is neither Rare nor Well-done, Border, nor Breed, nor Birth, When two strong men stand face to face, though they come from the ends of the earth!
Well...maybe, but my money is still on a big argument about the temperature of the steak.

For the purposes of this discussion and, for that matter my social circle, I shall discard the concept of "well-done," because it doesn't belong in polite company, and is sort of gross. Now, I speak only of beef steak. I'll eat well-done lamb until the...um...cows come home. And I have no idea why! Weird...I'll eat every temperature of lamb (and most of pork, although medium is of course the breakfast of champions), but cook my beefsteak a tad past medium rare and you and I will have words. Angry words. Mean and nasty and cutting words.

But the steak up top is even better than rare. Some call it "Pittsburgh," some call it "Black and Blue," but I call it delicious. It's that wonderful combination of marvelous bloody rare beef with crispy -- practically burnt -- fat and gristle. It's usually the purview of steakhouses and people with gas-turbine powered grills, but it can be done at home. It's just tougher in the winter, when the ambient temperature really hurts the top-end heat inside the grill. My gas grill loses about 75 degrees between high summer and the depths of winter. I nailed it a few nights ago, but I cannot figure out what the hell I did differently. In fact, it was damned cold outside and I wasn't paying much attention at all. So if you came here for advice on how to replicate that gem up top (click on it...it's almost perfect), you came to the wrong place.

I will however critique it, and while it looks delicious, it isn't quite perfect. there is too much overcooked meat between the blue and the black, and that tells me the grill wasn't hot enough, which should tell you how hot* the grill should be.

Oh, did you notice "fat and gristle?" Good. Because that is an integral part of any great steak. Crispy, practically liquid fat is one of the joys of eating, and a piece of gristle, coated with that fat and softened and crisped by the heat is an unsung glory of the carnivorous arts.

*Hot. Very hot. 700+ degrees. Thus the desire for a gas-turbine grill.

******

Commenter "lone ranger" sent me this link, and as is almost always the case with Garden & Gun, it's a fun article that's worth a read.
Everyone Agrees: Here’s the Key to the Perfect Bloody Mary
Because we at G&G couldn't agree, we asked readers for their secrets to make a perfect Bloody Mary. Hundreds of Facebook and Instagram comments later, we've found the unequivocal no-doubt-about-it truth on how to make a flawless drink.
There is a recipe in there that calls for "tomato water," and that looks interesting. Sometimes the drink is just too damned thick!

This is one of those drinks that I will rarely make for myself. My default is to add more booze, and strangely, that doesn't work with this drink. But add-ons are something else entirely. I had one in Charleston with, among other things, a large boiled shrimp hanging on the edge of the glass, accompanied by some sort of okra thing that was actually edible, and it was great!

******

This is pretty amusing, and the guy eventually makes a gorgeous classic omelet. But part of me thinks that the French fascination with a colorless and perfectly-shaped omelet is a little weird. If you are careful, the eggs don't get tough and you can still get a bit of lovely browning. I sometimes use brown butter in the pan, just for an extra pop of flavor and for that incredible caramelly color.

[Hat Tip: Golfman]

******

From commenter "Bildo," Who has obviously correctly diagnosed the issue!
I used to make oriental chicken wings back in the late '70s and early '80s by cutting up wire coat hangers to make hooks I could use to hang them under the top oven rack, covered in barbecue sauce and cooked really low and slow.

They'd come out so tender you could eat them bones and all. Yeah, the bones softened up when I cooked them like this.

I suspect that I've self-medicated away the part of my brain that has to do with oriental chicken wings time and temperature.

I would appreciate it if you or any of the Horde can help with this recipe.

I have never heard of anything like this, but trust the inscrutable oriental mind to dream up a dish in which even the bones are consumed.

I am intrigued, so help out Bildo and his compromised cerebellum! Anyone have any idea how to do this?

******

These kinds of lists are almost always silly, with a far-too-large dose of what's popular on the internet, but there are a few gems in this version. They are batting .500 in Vermont, although how they missed "The hostaery" in Ludlow is beyond me. I go miles out of my way to eat breakfast there! And "Bette's Oceanview Diner" in Berkeley really is fantastic. New York has some safe choices, but let's face it, breakfast is personal. For instance, if the coffee isn't excellent, then strike it off my list. For others, the fluffiness of the pancakes or how many different kinds of salt they have for the French Toast is the most important thing.

Anyway, poke around it and report back to the rest of The Horde how badly they screwed up your state...

The Best Breakfast in Every State

******

Uierboord: Cow udder is enjoying a resurgence as a sandwich filler in Rotterdam. Remind me never to go to Rotterdam.
Ketchup Chips: This Canadian favorite is relatively unknown elsewhere.
And thank God for that!
Dancing Shrimp: Thai street vendors serve this spicy seafood while it's still moving. Yeah...no. The only thing I will eat while it is still alive is oysters and clams. I think.
******

Food and cooking tips, triple-cream cheeses, young wild pigs, Venison Steak and Eggs (Swiped from Garrett), 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.

Posted by: CBD at 05:15 PM




Comments

(Jump to bottom of comments)

1 Just trying to decide what to eat tonight during The Game.

Posted by: HH at January 20, 2019 05:10 PM (mIJBI)

2 I've been waiting here for hours. Where have you guys been?

Posted by: pep at January 20, 2019 05:11 PM (T6t7i)

3 Steak? Oh, I have ideas about steak all right.

Posted by: Cicero (@cicero) at January 20, 2019 05:12 PM (UGqF8)

4 I saw Burnt Gristle play at St. Andrews Hall with Pere Ubu.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 20, 2019 05:12 PM (kQs4Y)

5 I knew CBD would get through eventually

Posted by: Skip at January 20, 2019 05:13 PM (/rm4P)

6 We're snowed in. I made carnitas. Terribly simple, tons of meat

Posted by: Total Control Racist at January 20, 2019 05:13 PM (z2W2E)

7 My wife used to like her steaks well done. Ruin a good piece of meat. I had to put her steak on the grill 10 or 15 min before mine.


Posted by: Vic at January 20, 2019 05:13 PM (mpXpK)

8 CBD I think the horde was about to send a search party out looking for you, lol. An impatient bunch we are.

Posted by: Jewells45 at January 20, 2019 05:14 PM (dUJdY)

9 Speaking of Pittsburgh, I've been to Primanti's a few times during my travels, and I don't get it. It just doesn't grab me. {Ducks from steel-toed boots thrown in my direction}

Posted by: Big Fat Meanie at January 20, 2019 05:14 PM (VigyG)

10 Well. Good morning, CBD. They finally threw you out of the bar?

Posted by: bluebell at January 20, 2019 05:14 PM (Qjgq3)

11 But the steak up top is even better than rare. Some call it
"Pittsburgh," some call it "Black and Blue," but I call it delicious.



Sheesh. Why don't you just club a cow out in the field and devour him while squatting on your haunches around a fire?

Posted by: pep at January 20, 2019 05:14 PM (T6t7i)

12 Hey Eris, they mentioned Zingerman's for one of the Michigan breakfasts...

Posted by: hogmartin at January 20, 2019 05:14 PM (t+qrx)

13 (click on it...it's almost perfect)

Yeah, what's with all the vegetables? You going vegan?

Posted by: t-bird at January 20, 2019 05:14 PM (/D1gp)

14 Took my wife awhile to get me from well cooked beef

Posted by: Skip at January 20, 2019 05:14 PM (/rm4P)

15 Devour her. Cows are not hims.

Posted by: pep at January 20, 2019 05:15 PM (T6t7i)

16 I want to make this tomato tart:

https://www.youtube.com/watch?v=3hhK_gOdbBM

It's so simple but it sounds (tho not looks) delicious.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 20, 2019 05:15 PM (kQs4Y)

17 Just stopping in to say charred fat on a steak is best fat.

Posted by: Vanya at January 20, 2019 05:15 PM (7PLM4)

18 I've gotten kind of interested in dry aging steak. Has anyone ever actually tried it at home? And if so, did you kill anyone?

Posted by: Cicero (@cicero) at January 20, 2019 05:15 PM (UGqF8)

19 My wife used to like her steaks well done.

I can do them well or well done. Big difference, though.

Posted by: t-bird at January 20, 2019 05:16 PM (/D1gp)

20 Dammit, CBD, I've been so worried. And I have always put maple syrup on my french toast. There, I said it.

Posted by: Peaches at January 20, 2019 05:16 PM (14URa)

21 Did JackStraw dance his way over here yet?

Posted by: bluebell at January 20, 2019 05:18 PM (Qjgq3)

22 As in so many other things, I'm a barbarian here, and will skip the raw beef.


But a question occurred to me.


If Weasel did a hunting version of the Gub Thread, should he and CBD cross the streams, and just do a Game Recipe Food Thread?


And this confirms I need to go disassemble the 1911 for an overdue full cleaning, and reload some mroe 38spl. Too much time on my hands if questions like this are coming up.

Posted by: rhomboid at January 20, 2019 05:18 PM (QDnY+)

23 Well done, no pink.

Posted by: Braenyard at January 20, 2019 05:19 PM (ePWRo)

24 My gas grill loses about 75 degrees between high summer and the depths of winter. I nailed it a few nights ago, but I cannot figure out what the hell I did differently. In fact, it was damned cold outside and I wasn't paying much attention at all.
----
Wind, or lack of. I bet it was quite calm, and the thermals were stable and undisturbed around the grilling unit.

Construct a wind screen around the grille for winter useage.

Posted by: Andy Reid at January 20, 2019 05:19 PM (wNN8A)

25 Anything more than medium rare and the beef is ruint.

Posted by: Insomniac at January 20, 2019 05:19 PM (NWiLs)

26 I know people who like their steaks pretty much well done.

A lot of people have simply never tried properly cooked meat, they refuse to try it, so they don't know what they are missing. These people are fools.

Others have tried medium to medium rare meat and simply don't like it. They don't like the texture or the flavor. So, hey, good on ya. It's all about utility. If a properly cooked steak is "gross" to you, but a mutilated, dried out piece of might-as-well-have-made-jerky is your idea of heaven? Hey, man, you bought it. You do you. I don't care if you soak it in kerosene, shove it into a model rocket, and shoot it into the sky. Whatever gives you utility.

Posted by: Warai-otoko at January 20, 2019 05:20 PM (Ct55T)

27 In this era of the quick hook-up, dating has become a matter of meeting, maybe having a nice meal and then hopping in the sack.

Dating is now just a gamble:

1. "Hi"

2. Steaks

3. Poke 'er

Posted by: Muldoon at January 20, 2019 05:20 PM (m45I2)

28 I don't like eating chunks of meat (except perhaps for the fatty parts) so I'll catch you guys later.

And my West African self would rather my meat still not be mooing and bloody before I eat it.

Oh, and I also put maple syrup on my French toast (yummy). When I allow myself to indulge in French toast. The metabolism isn't what it used to be.

Posted by: chique d'afrique at January 20, 2019 05:21 PM (9hauA)

29 My gas grill loses about 75 degrees between high summer and the depths of winter. I nailed it a few nights ago, but I cannot figure out what the hell I did differently. In fact, it was damned cold outside and I wasn't paying much attention at all.


It doesn't get too cold here in SoCal but even so if I'm going to do steaks on the gas grill outside in winter I have to heat it for a solid 40 minutes to get it to the necessary temp.

Posted by: Cicero (@cicero) at January 20, 2019 05:21 PM (UGqF8)

30 If Weasel did a hunting version of the Gub Thread, should he and CBD cross the streams, and just do a Game Recipe Food Thread?
Posted by: rhomboid at January 20, 2019 05:18 PM (QDnY+)


It's been done, kind of.
http://acecomments.mu.nu/?post=361185

Posted by: hogmartin at January 20, 2019 05:21 PM (t+qrx)

31 Fill your chimney starter with charcoal or wood chunks and light it as usual. Once the coals are nice and bright, put the grate right on top of it. Close as you'll get to the jet turbine grill.

Posted by: Duke Lowell at January 20, 2019 05:22 PM (gC2IV)

32 OT: dang, this fake newz thing with the school group sort of confirms how far gone the country is. Even dim chubs McCain joined the lynch mob.


Is it possible the country and civic culture are even more pathetically collapsed than I thought?

Posted by: rhomboid at January 20, 2019 05:22 PM (QDnY+)

33 Dating is now just a gamble:

1. "Hi"

2. Steaks

3. Poke 'er
Posted by: Muldoon at January 20, 2019 05:20 PM (m45I2)


Nice, but it seems like you could have worked "liquor" in there somewhere.

Posted by: Cicero (@cicero) at January 20, 2019 05:22 PM (UGqF8)

34 Best thing about the omelet video is the background music. Anyone want to venture a guess?

Posted by: pep at January 20, 2019 05:22 PM (T6t7i)

35 Rare meat eaters are like atheists, always defensive.

Posted by: Braenyard at January 20, 2019 05:22 PM (ePWRo)

36 They did ok on the Texas section of breakfasts, but only skimmed the surface, particularly with the almost non-existent discussion of migas.

Posted by: Duncanthrax at January 20, 2019 05:23 PM (DMUuz)

37 Now that the food thread is up (thanks, CBD!) I'll repost my question from the previous thread:
Any thoughts on/experiences with air fryers?

Thanks to Froderick and USNtakim for your responses on the last thread.

Posted by: Hoplite Housewife at January 20, 2019 05:23 PM (XXNQ+)

38 To each his own but I would never cook a 2+ inch filet on a gas grill.

Perfection is a good crust on the outside and blood red on the inside and the smothered in mushrooms.

I also prefer no fat in my meat!

Posted by: Ben Had at January 20, 2019 05:23 PM (+0faA)

39 I made the nomato sauce on Sat. for pizza. It worked out quite well. No, it doesn't taste like actual tomato sauce. It tastes like a veggie sauce because it is a veggie sauce, but sometimes wolf peaches are too much stomach lava.

1 medium beet, topped and tailed
1 large rib of celery, de-stringed
2 medium carrots, peeled
1 medium onion, peeled, quartered
handful of washed button mushrooms, quartered
2 - 2500 cloves of garlic, unpeeled
high temp spray oil
1/4 tsp of vegetable bouilon
1 tsp balsamic vinegar
pinch of salt
pinch of fresh ground pepper
dried basil
dried parsely
2 tablespoons extra light olive oil

Makes 2.5 ish cups of sauce

Spray or lightly coat the veg in a high temp oil.

Roast the beet, carrots, onion quarters, and celery in a broiler at high for 10-15 min. Add the mushrooms, wait 10 min, add the garlic. Flip veg periodically to avoid burning.

Remove the veg as they brown starting with the garlic. Peel garlic and smash.

Rough chop the veg, and add all to a tall sauce pan with the vegetable bouillon mixed in the cup of water.

Skin beet; it'll be super hot, so use tongs and scrape off the skin with a sharp knife. Rough chop the skinned beet, add to sauce pan.

Simmer low all veg w/o lid for 15 min.

Let cool uncovered for another 15 min. Add all to a blender* plus the seasonings (balsamic, salt, basil, parsley), pulse blend on low adding the, olive oil until the mixture is smooth but still thick, without lumps and not watery. Add water if too thick to blend.

S and P to taste and mix. Don't do a long simmer with other ingredients; it will turn watery and become unmanageable unless you add pectin or some other
thickening agent.

* Blending with hot ingredients is inherently dangerous, as you know, so you've removed the weird plastic plug in the center of the blender lid and put a towel over the opening, yes? Good.

Posted by: weft cut-loop at January 20, 2019 05:24 PM (ZejZP)

40 >>Did JackStraw dance his way over here yet?

Putting the finishing touches on the chili.

Posted by: JackStraw at January 20, 2019 05:24 PM (/tuJf)

41 Cicero - 40 minutes? Problem with the grill? Or do you have some fancy-shmancy grill that goes to 10,000 degrees or whatever it is CBD says one uses to burn the outside of pieces of raw beef?


Have a 3-burner propane grill, probably takes 10 min. max to get grill nice and hot - and soon after that the temps get to levels not recommended for the grill cover.

Posted by: rhomboid at January 20, 2019 05:24 PM (QDnY+)

42
Best steaks I ever had, bar none, were in Buenos Aires. We ate at the #1 and #2 churrascarias, Don Julio and La Brigada. Both great though La Brigada was better only because we had to eat outside at Don Julio and it was cold outside.

Posted by: J.J. Sefton at January 20, 2019 05:24 PM (/9p9e)

43 You know, with the video above and with other videos of that type, what the percentdollarsignexclamationpoint s it with all the edits? Learn your damn' lines! Geezus.

Posted by: Captain Obvious at January 20, 2019 05:24 PM (Hx3Yn)

44 Love the omelet video! LOL. Omelets are my nemesis. I can make them pretty or I can make them delicious. Both at the same time seems impossible for me.

Posted by: cfo mom at January 20, 2019 05:25 PM (RfzVr)

45 I love the French language, but the French English accent really is the worst. Second in awfulness only to Australian accents.

Posted by: chique d'afrique at January 20, 2019 05:25 PM (9hauA)

46 Posted by: weft cut-loop at January 20, 2019 05:24 PM (ZejZP)

Huh. I made something very similar to that once for a pizza sauce. Basically take out the beets, and double up on roasted carrots.

Turned out fantastic.

Posted by: Warai-otoko at January 20, 2019 05:25 PM (Ct55T)

47 To each his own but I would never cook a 2+ inch filet on a gas grill.

Yep, agreed. I do cheap cuts on the grill to have some meat around for microwaving purposes during the week, but when I get a good piece of steak I sear it in a cast iron pan (bacon grease is awesome for this) and finish it in a super hot oven.

Posted by: Cicero (@cicero) at January 20, 2019 05:26 PM (UGqF8)

48 Putting the finishing touches on the chili.
Posted by: JackStraw at January 20, 2019 05:24 PM (/tuJf)
----------

I was afraid we lost you on the dance floor.

Posted by: bluebell at January 20, 2019 05:26 PM (Qjgq3)

49 The Hawaii entry is missing fried rice omelettes and Anna Miller's, and loco moco is a lunch thing.

Michigan's OK, I guess. We don't really have anything they don't have elsewhere. Coney Islands just do diner food in the morning.

Posted by: hogmartin at January 20, 2019 05:26 PM (t+qrx)

50 I like a warm center so medium rare for me. With the sous vide I may try to do rare since the center will be warm. Finished off in a cast iron pan for a nice reverse sear.

Posted by: lin-duh at January 20, 2019 05:26 PM (kufk0)

51 OT: dang, this fake newz thing with the school group...

Tonight is the Super Idiot Moon, that's why.

Posted by: t-bird at January 20, 2019 05:26 PM (/D1gp)

52 I spent a year aboard in the UK working with a bunch social activist types, many of whom were vegetarians and vegans, but there were one or two red-blooded Englishmen who still enjoyed their blood sausages.

Anyways, first thing my father did when I came back, straight from the airport, was treat me to a ribeye at Morton's cooked, yes, you guessed it, Pittsburg style.

Meat never tasted better.

Posted by: Walter Freeman at January 20, 2019 05:27 PM (I/iGu)

53

Moron. Meat up - a limerick

If it's great steak that you are pursuing
I know well-done requires too much chewing
After decades of study
Meat is best a bit bloody
But it sure as hell shouldn't be mooing!

Posted by: Muldoon at January 20, 2019 05:27 PM (m45I2)

54 If you're in New Mexico & it's breakfast time & you just want to grab something instead of a sit-down meal, Blake's Lotaburger (a local chain) has one of the best breakfast burritos in the state.

Their burgers are pretty damn good too, if you're really hungry you can order (even though it's not on the menu, the double is though) a triple meat, cheese & green chile burger. Back in my younger days when I could eat a whole one that was my favorite.

Sadly I have to drive at least 15 miles to get a Lotaburger, back in '99 Blake tried to put a store in our little newly incorporated town, but since Santa Fe county was pissed off at us for incorporating they put so many obstacles in his way he finally gave up & wrote an open letter to the town apologizing & said we'd never have a store.

Posted by: Fred Weldon at January 20, 2019 05:27 PM (g8bPc)

55 26 I know people who like their steaks pretty much well done.
----
Tell ya what. You and me go to the butcher's at the stockyard in Addis Abbaba. We let the butcher select the cut. You eat yours raw, I'll get mine cooked well done by the street vendor.

I'll meet you back in the States, when you're able.

The point? Not all meat is distributed in shrink wrapped packages.

Posted by: Andy Reid at January 20, 2019 05:28 PM (wNN8A)

56 Cicero - 40 minutes? Problem with the grill? Or do you have some fancy-shmancy grill that goes to 10,000 degrees or whatever it is CBD says one uses to burn the outside of pieces of raw beef?

To get it to the point where I can't hold my hand two inches above the grate -- i.e., steak temp -- it takes about 40 minutes (but less when the weather is warmer). If I'm grilling chicken breasts or sausages, it can be a lot cooler than that.

Posted by: Cicero (@cicero) at January 20, 2019 05:28 PM (UGqF8)

57 Hmmmm. I've seen many videos on making omelets and scrambled eggs. All seem to call for whisking the eggs, cream, salt and pepper prior to cooking. However, Gordon Ramsey expressly forbids adding the salt until the eggs are almost cooked, because....he's a showoff, I guess.

Posted by: pep at January 20, 2019 05:28 PM (T6t7i)

58 CBD, Thanks for the opening post about making a proper steak. The Pittsburgh style is, in fact, the way to go. I come close to it even indoors using a cast iron pan and the highest heat my stove can generate.

Posted by: JTB at January 20, 2019 05:28 PM (bmdz3)

59
What kind of commie heathen eats salad with breakfast?

Posted by: IllTemperedCur at January 20, 2019 05:28 PM (eXA4G)

60 Tell ya what. You and me go to the butcher's at the stockyard in Addis Abbaba. We let the butcher select the cut. You eat yours raw, I'll get mine cooked well done by the street vendor.

I'll meet you back in the States, when you're able.

The point? Not all meat is distributed in shrink wrapped packages.
Posted by: Andy Reid at January 20, 2019 05:28 PM (wNN8A)

Funny thing is Ethiopians have a raw meat dish. Forget what it's called.

Posted by: chique d'afrique at January 20, 2019 05:29 PM (9hauA)

61 When I was young & stupid I liked my steaks well-done, but my wife has, over the years, taught me to eat them at least medium-rare.

Posted by: Fred Weldon at January 20, 2019 05:29 PM (g8bPc)

62 I'll use a gas grill for thicker steaks, but I do an indirect method.

I know where the hottest spot on my grill is, so I crank the holy heck out of it, preheat the grill real well, then sear the steaks a minute or so to a side, including the sidewalls and fat cap (if any), then i turn all burners off except for one on the end at lowest setting, close the lid, and let it coast to finish with a probe thermometer.

The only thing that touches the meat besides flames and heat is copious amounts of kosher salt.

Finish with butter or olive oil, rest it as far as you care to rest it, and scarf.

Posted by: Warai-otoko at January 20, 2019 05:29 PM (Ct55T)

63 Ugh, that breakfast article: the 3 places they mention in Denver are all recently opened. How can they claim this is the "Colorado" breakfast?!? Yeah, there are places that have been open - and very popular - there for years. *eye roll*

Posted by: Lizzy at January 20, 2019 05:29 PM (W+vEI)

64 I'd like to put in a plug for Mary Lou's in Carbondale, IL as a top breakfast joint -- my first experience with biscuits and gravy and the whole wonderful southern breakfast.

Posted by: Big Fat Meanie at January 20, 2019 05:30 PM (VigyG)

65 What kind of commie heathen eats salad with breakfast?
Posted by: IllTemperedCur at January 20, 2019 05:28 PM (eXA4G)

The kind that already has his accommodation prepared in hell.

Eek

Posted by: chique d'afrique at January 20, 2019 05:30 PM (9hauA)

66 The Big Green Egg and other ceramic grills are mostly immune to wind -- that's why I picked it in the first place, when I was living in a windy area.

It can get to 700 degrees (great for pizza!) but it only does so quickly if you use charcoal whose chunks are not too big, and which is not too moist.

Posted by: Splunge at January 20, 2019 05:30 PM (ed8K1)

67 JJ were those Brazilian-style churrascarias in BA? Or just steakhouses? Last time I was in BA the last junta was on trial (Galtieri, Anaya, Lami Dozo), which tells you how long it's been - but back then there were no churrascarias brasileiras in BA.


And I assume ABC on Calle Lavalle, staffed by former crewmembers of the German pocket battleship Graf Spee, has long closed, and all those guys passed away.

Posted by: rhomboid at January 20, 2019 05:31 PM (QDnY+)

68 After my husband and I hiked the Gila Wilderness in October, we stopped at a V\Blake's in Silver City and had the Hatch Chili burger with onion rings. Damn!! That was a great burger.

Posted by: lin-duh at January 20, 2019 05:31 PM (kufk0)

69 57 Hmmmm. I've seen many videos on making omelets and scrambled eggs. All seem to call for whisking the eggs, cream, salt and pepper prior to cooking. However, Gordon Ramsey expressly forbids adding the salt until the eggs are almost cooked, because....he's a showoff, I guess.
Posted by: pep at January 20, 2019 05:28 PM (T6t7i)

I do like to scramble any eggs for things like that well ahead of time, but I won't add anything until just before it's ready to go in to the pan.

Salt, sugar, acids, anything like that can denature the proteins in the egg, causing weirdness in the final product. Stiff, weepy curds from the proteins seizing up under the unbalanced tonicity and squishing all their moisture out.

I have been using a dash of soy sauce and mirin in eggs when scrambling or making an omelette. Kind of a theft from a standard japanese tamagoyaki recipe.

Posted by: Warai-otoko at January 20, 2019 05:33 PM (Ct55T)

70
If you're in New Mexico & it's breakfast time & you just want to grab something instead of a sit-down meal, Blake's Lotaburger (a local chain) has one of the best breakfast burritos in the state.

Posted by: Fred Weldon at January 20, 2019 05:27 PM (g8bPc)





Do they play this song on a loop in every restaurant?

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

Posted by: IllTemperedCur at January 20, 2019 05:33 PM (eXA4G)

71 18 Cicero

>> dry aging

Yes, my favorite prelim steak move: I use Alton Brown's method (lightly salt, stash in frig for 4 or 5 days).

I put them on chopsticks in a small cookie pan to aid air circulation. The hardest part is planning ahead...

(I actually had this last week, sent CBD pics...)

Posted by: ibguy at January 20, 2019 05:33 PM (vUcdz)

72 It's a small matter but lately I've been steaming wedges of fresh cabbage as a side dish. Steam until tender (not mushy) then top with butter, salt and pepper. It has a sorta spring-like green taste that goes great with heavier foods in winter. And it's inexpensive and healthy.

Posted by: JTB at January 20, 2019 05:34 PM (bmdz3)

73 chique - kitfo (Ethiopian raw beef dish).


No, passed on it when I was there. Yuuuge fan of "national food" (as they call it up in Eritrea) long before I went there. But not kitfo.


Eritrea was great. We'd have a nice inexpensive Italian red, some great lasagna, and tibs wat and yebeg alecha for lunch. Many restaurants had both good Italian and "national" food.

Posted by: rhomboid at January 20, 2019 05:35 PM (QDnY+)

74 Sunday is Omelet Day at Schloss Obvious: two eggs, a few shakes of salt, cook in butter, sprinkle on shredded cheese and Fines Herbes, devour with bacon. Yummmmm.

Posted by: Captain Obvious at January 20, 2019 05:35 PM (Hx3Yn)

75 Once a steak hits even near-medium, you might as well give it to a dog. They'll eat anything.

Posted by: Peaches at January 20, 2019 05:35 PM (14URa)

76 A friend of mine cooked a beautiful rib eye in a sous vide and finished on the grill.

I ate it and raved.

It was truly awful.

Posted by: nurse ratched at January 20, 2019 05:36 PM (PkVlr)

77 sous vide is French for "broken stove".

Posted by: Warai-otoko at January 20, 2019 05:37 PM (Ct55T)

78 Nurse ratched,
What was wrong with it?

Posted by: lin-duh at January 20, 2019 05:37 PM (kufk0)

79 ibguy--

I used to dry age steaks, too, but had forgotten the method. Yours sounds like what I used to do, too, and they were definitely improved. Never had any problems with the "healthfulness" of the steaks.

Now I sous vide, so it seems like overkill to also dry age, but maybe I'll try it.

Posted by: Art Rondolet of Malmsey at January 20, 2019 05:37 PM (S+f+m)

80 Peaches, I'm with you. Might as well just buy a package of Jerky.

Posted by: Ben Had at January 20, 2019 05:37 PM (+0faA)

81 74
Sunday is Omelet Day at Schloss Obvious: two eggs, a few shakes of
salt, cook in butter, sprinkle on shredded cheese and Fines Herbes,
devour with bacon. Yummmmm.

Posted by: Captain Obvious at January 20, 2019 05:35 PM (Hx3Yn)
Throw a couple thinnish slices of avocado in there and achieve perfection.

Posted by: Peaches at January 20, 2019 05:38 PM (14URa)

82 Lin-duh,


It was chewy and had no flavor.

Posted by: nurse ratched at January 20, 2019 05:38 PM (PkVlr)

83 Best thing about the omelet video is the background music. Anyone want to venture a guess?
Posted by: pep at January 20, 2019 05:22 PM (T6t7i)


Vivaldi's Four Seasons - Summer

Posted by: DR.WTF at January 20, 2019 05:38 PM (T71PA)

84 Posted by: rhomboid at January 20, 2019 05:35 PM (QDnY+)

Ah yes, kifto. I love Ethiopian food too (went to an Ethiopian restaurant for my birthday a couple of weeks ago), but I'm not brave enough to try the kifto. I think I would like the taste but I think it don't want to risk it. It's probably fine to eat. I'm just being cautious.

Posted by: chique d'afrique at January 20, 2019 05:38 PM (9hauA)

85
sous vide is French for "broken stove".
Posted by: Warai-otoko at January 20, 2019 05:37 PM (Ct55T)






I thought it was Frog for "le Ronco needs another product to sell on late-night TV"

Posted by: IllTemperedCur at January 20, 2019 05:39 PM (eXA4G)

86 >>>You and me go to the butcher's at the stockyard in Addis Abbaba. We let
the butcher select the cut. You eat yours raw, I'll get mine cooked well
done by the street vendor.



I'll meet you back in the States, when you're able.



I am not sure, but I think that in general when we talk about how well done to cook a steak on this website we are not talking about mystery meat from a third world country.

Posted by: cfo mom at January 20, 2019 05:39 PM (RfzVr)

87 Kitfo, I mean.

Posted by: chique d'afrique at January 20, 2019 05:39 PM (9hauA)

88 I've been to Primanti's a few times during my travels, and I don't get it.

Try it after drinking all night.

Posted by: DaveA at January 20, 2019 05:39 PM (FhXTo)

89
I am not sure, but I think that in general when
we talk about how well done to cook a steak on this website we are not
talking about mystery meat from a third world country.


Posted by: cfo mom at January 20, 2019 05:39 PM (RfzVr)
This right here.

Posted by: Peaches at January 20, 2019 05:40 PM (14URa)

90 For those interested in food in colonial and early American times (raises my hand) do a search on 'Townsends' on Youtube. In addition to other aspects of living in those times, he does a lot of cooking videos from 18th century recipes using utensiles and techniques from that period. It is fun and educational. I've become a fan.

Posted by: JTB at January 20, 2019 05:40 PM (bmdz3)

91 The guy at the buffalo wool company tells me there is no difference between a buffalo filet and a Yak filet. He gave me the name of a supplier.

I feel a taste test coming on.

Posted by: Ben Had at January 20, 2019 05:40 PM (+0faA)

92 One thing i've been doing lately which i'll admit is kinda weird but honestly delicious:

Any kind of eggy thing (omelette, scrambled, hash, frittata, whatever), i put a small squidge of mayonnaise on just before eating. Hellman's, Kewpie, doesn't matter. Sometimes also a squeeze of sriracha along with it.

Posted by: Warai-otoko at January 20, 2019 05:40 PM (Ct55T)

93 Funny thing is Ethiopians have a raw meat dish. Forget what it's called.
Posted by: chique d'afrique at January 20, 2019 05:29 PM (9hauA)

I know. I saw that. Such a delicacy! Raw meat sliced off hunks from the butchershop. Maybe some 'tibs' spice sprinkled on the way into the mouth.

I like seared meat, not ...other kinds.

Posted by: Andy Reid at January 20, 2019 05:41 PM (wNN8A)

94 What kind of commie heathen eats salad with breakfast?



Posted by: IllTemperedCur at January 20, 2019 05:28 PM (eXA4G)

To get it done and over with for the day?

Posted by: Vendette at January 20, 2019 05:41 PM (gILMG)

95 Here's the Gordon Ramsey video. He adds neither salt or pepper until almost the end of the cooking process.
https://tinyurl.com/q99369e

Posted by: pep at January 20, 2019 05:42 PM (T6t7i)

96 Any kind of eggy thing (omelette, scrambled, hash, frittata, whatever), i put a small squidge of mayonnaise on just before eating. Hellman's, Kewpie, doesn't matter. Sometimes also a squeeze of sriracha along with it.

Posted by: Warai-otoko at January 20, 2019 05:40 PM (Ct55T)
------------

Deviled scrambled eggs, sort of.

Posted by: bluebell at January 20, 2019 05:42 PM (c+9Pl)

97 Vivaldi's Four Seasons - Summer

Posted by: DR.WTF


Close, but I think it's Winter. I could be wrong.

Posted by: pep at January 20, 2019 05:42 PM (T6t7i)

98 Kitfo usually has butter in it, plus spices. Meh. I've tried it, did nothing for me. Barely food compared to tibs wat, with fresh awaze paste.

Posted by: rhomboid at January 20, 2019 05:43 PM (QDnY+)

99 Omelot guy is cute, but that omelet looks like a banana slug with low iron.

I like a good browning on my omelet, preferably by cooking in a mix of butter and bacon fat.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 20, 2019 05:43 PM (kQs4Y)

100 Deviled scrambled eggs, sort of.

Posted by: bluebell at January 20, 2019 05:42 PM (c+9Pl)

Huh... yeah.... maybe that's why i like the flavor combo so much... i've always loved deviled eggs. Never put two and two together on that.

Posted by: Warai-otoko at January 20, 2019 05:43 PM (Ct55T)

101 It's a wonder I am still alive. Used to eat raw hamburger occasionally when my mom was cooking.

She discouraged that, but us kids were sneaky.

Posted by: cfo mom at January 20, 2019 05:44 PM (RfzVr)

102 salt nor pepper. I have to get a new keyboard.

Posted by: pep at January 20, 2019 05:44 PM (T6t7i)

103 It was chewy and had no flavor.
Posted by: nurse ratched
-----
Sounds like it wasn't seasoned well and not cooked long enough for the muscle fibers to break down... I would say it was the cooks error not the actual technique. Lots of people will ruin perfectly good steaks no matter how they cook them.

Posted by: lin-duh at January 20, 2019 05:44 PM (kufk0)

104 Sous vide was chewy and had no flavor? Sounds like operator error to me. My guess is that the steaks weren't seasoned before sealing and that they weren't sous vided long enough or at a high enough temperature. Chewy is the main thing that sous vide avoids. There is some trial and error to get your steaks exactly as you want.

I recommend Food Lab's guide to sous vide steaks. It's everything you need to know (and probably more detail than you want).

Posted by: Art Rondolet of Malmsey at January 20, 2019 05:44 PM (S+f+m)

105 For those interested in food in colonial and early American times (raises my hand) do a search on 'Townsends' on Youtube. In addition to other aspects of living in those times, he does a lot of cooking videos from 18th century recipes using utensiles and techniques from that period. It is fun and educational. I've become a fan.
Posted by: JTB at January 20, 2019 05:40 PM (bmdz3)


You can also visit the shop! It's in Pierceton IN, within a convenient 45 minute drive of absolutely nothing else. But you might get to meet Jon! And it's neat to see the wares firsthand before you buy something.

https://stoatnet.org/townsendsstore.jpg

Posted by: hogmartin at January 20, 2019 05:45 PM (t+qrx)

106 For Denver breakfast treats: Duffyroll on Pearl St.

Lately I've been into making Dutch babies (the pancake kind!) on the weekend. Can throw in any kind of fresh fruit on hand. Yum!

https://preview.tinyurl.com/y9r5ubd4

Posted by: Lizzy at January 20, 2019 05:45 PM (W+vEI)

107 Eris, yes on the bacon fat. I'm using it on my toasted sandwiches and I really like the flavor it adds.

Posted by: Ben Had at January 20, 2019 05:45 PM (+0faA)

108
The Doc Told Me To Watch My Waistline So I'm Getting It Out There Where I Can See It - a limerick

If your diet is mostly meat-based
You'll have to prepare it to taste
But if you don't trim all the fat
You'll end up like Mrs. Sprat
With all your food going to waist

Posted by: Muldoon at January 20, 2019 05:46 PM (m45I2)

109 Pittsburgh style is definitely the best.

Having said that, I know folks are crazy for the new shiny thing (reverse sear) and I have an use my sous vide for a number of applications, but I'm still traditionalist with my steaks (again, H/T to A.B.):

Cast iron skillet in oven pre-heated to max setting, leave in (at least) 1/2 hour (longer is preferable), when ready to cook, out of oven and into hottest (pre-heated) burner (lightly coated with peanut or other high smoke point oil). Awesomeness commences.

Posted by: ibguy at January 20, 2019 05:46 PM (vUcdz)

110 Vivaldi's Four Seasons - Summer

Posted by: DR.WTF

Close, but I think it's Winter. I could be wrong.
Posted by: pep at January 20, 2019 05:42 PM (T6t7i)


Hmm. I think you are correct. Vivaldi uses variations of that theme throughout. Regardless, it is a wonderful piece of music and the omelette video was fun.

Posted by: DR.WTF at January 20, 2019 05:46 PM (T71PA)

111 I bought duck eggs the other day. Very expensive, like 4 or 5 bucks or even more for 4, but I suspect it will taste just like chicken eggs.

Anyone know?

Posted by: chique d'afrique at January 20, 2019 05:47 PM (9hauA)

112 Hanger steak baby.

I can get my grill up to 700 with all burners full blast and empty.

The hanger does not go in until it hits all 700 of those degrees.

Posted by: blaster at January 20, 2019 05:47 PM (w/exv)

113 I suppose this is relevant to the food thread, altho, if I'd noticed this yesterday, I actually would have had something to post on the pet thread.
TCM is running a Marie Prevost flick, tonight at 10:15 PST.

Posted by: Vertov at January 20, 2019 05:48 PM (mDieY)

114 Throw a couple thinnish slices of avocado in there and achieve perfection.
-----
I agree, unfortunately, avocado is really frickin' expensive up here, so I don't buy it very often.

Posted by: Captain Obvious at January 20, 2019 05:48 PM (Hx3Yn)

115 It's a wonder I am still alive. Used to eat raw hamburger occasionally when my mom was cooking.

She discouraged that, but us kids were sneaky.
Posted by: cfo mom at January 20, 2019 05:44 PM (RfzVr)


It has a name: Steak Tartar. Just add a raw egg on top and you've got a real French dish.

Posted by: DR.WTF at January 20, 2019 05:48 PM (T71PA)

116 T-Fal pans are da bomb. If you are an easily distracted cook like me, they really are resistant to burnt-on gunk.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 20, 2019 05:48 PM (kQs4Y)

117 chique, You'll know when you quack them.

Posted by: Ben Had at January 20, 2019 05:48 PM (+0faA)

118 Duck eggs can be tough if cooked at too high a temperature. Something about having more protein. I use to bake with them when I could get them on a regular basis.

Posted by: lin-duh at January 20, 2019 05:48 PM (kufk0)

119 114
Throw a couple thinnish slices of avocado in there and achieve perfection.


Avocado: the arboreal answer to the Brussels Sprout.

Posted by: pep at January 20, 2019 05:49 PM (T6t7i)

120 OT again: yikes, this non-event with the school group, incredibly, seems to have spectacularly and clearly demonstrated (for the Nth time, but more clearly than usual) how stupid, and bigoted, and ignorant, most of the "press" and punditocracy are. That's the bad news. The worse news is what this confirms about the country as a whole.


OK, UToob to remember how to take the 1911 apart. Off I go.



Posted by: rhomboid at January 20, 2019 05:49 PM (QDnY+)

121 dancing shrimp are good as long as they dance but 'drunken shrimp' are best as long as they aren't falling down drunk.

Take a shrimp that's pissed as hell u caught him, shell him as fast as possible but leaving the head intact, then dunk him in a plata tequila and bite the whole tail off. No need to eat the head...but the fat is ok.

Posted by: Gump at January 20, 2019 05:49 PM (UHDYi)

122 You know what else was a big hit with Canadians? When they learned you could bottle beer.

Posted by: Fritz at January 20, 2019 05:49 PM (wxZSX)

123 O.T.
Just got done watching this week's episode of "Outlander". I'm still weeping. Anybody else an "Outlander" fan?

Posted by: Tuna at January 20, 2019 05:50 PM (jm1YL)

124 chique, You'll know when you quack them.
Posted by: Ben Had at January 20, 2019 05:48 PM (+0faA)

Hehe.

Lin-duh, I don't bake. Can I scramble them?

Posted by: chique d'afrique at January 20, 2019 05:50 PM (9hauA)

125 I love the idea of a veg pizza sauce, always make my own sauce with homemade pizza. Going to try this for sure. Hate to whine about typos so I'll just say I laughed hard at the 2-2500 cloves of garlic.

Posted by: lurks a lot at January 20, 2019 05:50 PM (aUHJk)

126 I remember one of the original Japanese Iron Chef episodes with "drunken lobster" where someone tossed live lobsters into a barrel of sake. Good times!

Posted by: Walter Freeman at January 20, 2019 05:51 PM (I/iGu)

127 I can tell you that the best biscuits and gravy are at Aspen Leaf Bakery in Florence, Colorado.

Posted by: Emmie at January 20, 2019 05:51 PM (4HMW8)

128 I am not sure, but I think that in general when we talk about how well done to cook a steak on this website we are not talking about mystery meat from a third world country.
Posted by: cfo mom at January 20, 2019 05:39 PM (RfzVr)

Well thats almost not fair! I had an Ethiopian roast chicken. It was very skinny. The host was extremely apologetic beginning with the *sqwuak* heard from the kitchen. An hour later, after many conversational shots of honey wine, the bird was brought out with sides of rice and veggies. Many more apologies for the scrawny bird, but the host was appeased by further assrurances as to how prized a free range, hormone free bird was held for an American table!

Wonderful people.

Posted by: Andy Reid at January 20, 2019 05:51 PM (wNN8A)

129 Throw a couple thinnish slices of avocado in there and achieve perfection.

Avocado: the arboreal answer to the Brussels Sprout.
-----

As a Brussels sprout fan, I can understand the gibes thrown at the humble sprout. But making fun of avocadoes is just wrong.

Posted by: Captain Obvious at January 20, 2019 05:52 PM (Hx3Yn)

130 Chique,
You can scramble them but add cream, milk, etc. and cook them at a lower temperature than you would for normal eggs. It will just take longer.

Posted by: lin-duh at January 20, 2019 05:52 PM (kufk0)

131 chique, I think the standard practice is to bury them for a hundred years.

I will stop now.

Posted by: Ben Had at January 20, 2019 05:52 PM (+0faA)

132 126 Walter

The orginal IC was arguably the best thing on FoodTV. So campy, so fun, I got to where I could recite chefs' stats like some folks can do with ball players.

Which, now that I think of it, is kinda sad/nerdy.

(Kinda???)

Posted by: ibguy at January 20, 2019 05:53 PM (vUcdz)

133 111 I bought duck eggs the other day. Very expensive,
like 4 or 5 bucks or even more for 4, but I suspect it will taste just
like chicken eggs.



Anyone know?

Posted by: chique d'afrique at January 20, 2019 05:47 PM (9hauA)
----------------
I never hard-boiled them but, like lin-duh, have baked with them. I found the results were much lighter and fluffier, probably because the duck eggs are larger than chicken eggs. However, I didn't notice a taste difference in the finished product.


Posted by: Hoplite Housewife at January 20, 2019 05:53 PM (XXNQ+)

134 111 I bought duck eggs the other day. Very expensive, like 4 or 5 bucks or even more for 4, but I suspect it will taste just like chicken eggs.
Anyone know?
Posted by: chique d'afrique at January 20, 2019 05:47 PM (9hauA)


They're a lot like chicken eggs, but the yolk is richer. A great choice for anything that is topped with a fried egg and then you break the yolk over the rest. Always use them in my breakfast sandwiches when I can get them.

In an omelette, you won't notice as much difference. A little yellower (higher ratio of yolk to white helps), and a little richer.

Posted by: Splunge at January 20, 2019 05:53 PM (ed8K1)

135 Has anyone ever actually tried it at home?

Posted by: Cicero (@cicero) at January 20, 2019 05:15 PM (UGqF]/i]

Yup. Mixed results. But there is plenty of good info online.

Posted by: CharlieBrown'sDildo at January 20, 2019 05:54 PM (l7me7)

136 >>>TCM is running a Marie Prevost flick

Food thread indeed. You are a sick individual. /

Nick Lowe stuck in my head now.

She was a winner... Poor Marie.

Posted by: cfo mom at January 20, 2019 05:54 PM (RfzVr)

137 Another excellent bakery and brunch spot in Denver that has been around for years is Devil's Food in Old South Gaylord.


http://devilsfooddenver.com/

Posted by: Lizzy at January 20, 2019 05:54 PM (W+vEI)

138 Brussels sprouts can also be frozen and used as ammunition in small caliber potato guns.

Posted by: Walter Freeman at January 20, 2019 05:54 PM (I/iGu)

139 I bought duck eggs the other day.


********


Did you get a bill?

Posted by: Muldoon at January 20, 2019 05:54 PM (m45I2)

140 Gotta say, I loves me some maple syrup on my french toast.

Specially when Mrs VIA makes it out of panettoni.

that's some good eats, right there.

Posted by: Village Idiot's Apprentice at January 20, 2019 05:54 PM (cqNba)

141 I have been known to tell the steakhouse waiter to "walk it past the grill on the hoof. It should be mooing when I cut it."

Posted by: madamemayhem (uppity wench) at January 20, 2019 05:55 PM (myjNJ)

142 139 Muldoon

I call fowl.

Posted by: ibguy at January 20, 2019 05:55 PM (vUcdz)

143 141 madam

2nded!

Posted by: ibguy at January 20, 2019 05:55 PM (vUcdz)

144 Hate to whine about typos so I'll just say I laughed hard at the 2-2500 cloves of garlic.
Posted by: lurks a lot


Not a typo. Some people like garlic and hate other people.

Posted by: weft cut-loop at January 20, 2019 05:56 PM (ZejZP)

145 Had some really wonderful shrimp and grits at a fine little seafood restaurant here in Columbus. It's now closed much to my and my husband's regret. I've had a lot of shrimp and grits but those were absolutely heavenly.

Posted by: Tuna at January 20, 2019 05:56 PM (jm1YL)

146 Cooking duck eggs can be quite a feat. You might want to check on the web.

Posted by: Muldoon at January 20, 2019 05:56 PM (m45I2)

147 Cooking was the skill that provided man with enough extra calories to grow a bigger brain. I guess some missed the bus.

Posted by: pep at January 20, 2019 05:56 PM (T6t7i)

148 Dancing Shrimp is also called Jumping Shrimp Salad in the Philippines.

https://www.aboutfilipinofood.com/jumping-salad/


For those that like to try new things, this is probably impossible to make here.

Posted by: Burnt Toast at January 20, 2019 05:56 PM (1g7ch)

149 It has a name: Steak Tartar. Just add a raw egg on top and you've got a real French dish.
Posted by: DR.WTF at January 20, 2019 05:48 PM (T71PA)

Technically, Steak Tartar is a Tartar dish.

But point taken

Posted by: Warai-otoko at January 20, 2019 05:57 PM (Ct55T)

150 Quit ducking the question.

Posted by: Ben Had at January 20, 2019 05:57 PM (+0faA)

151 If it doesn't cry when you cut it, it's burnt.

Posted by: madamemayhem (uppity wench) at January 20, 2019 05:57 PM (myjNJ)

152 Thanks for the answering my duck egg question, guys!

Posted by: chique d'afrique at January 20, 2019 05:57 PM (9hauA)

153 >>I bought duck eggs the other day.

>Did you get a bill?

Asked the quack.

Posted by: JackStraw at January 20, 2019 05:57 PM (/tuJf)

154 Andy from your days in Philly I am sure you never met a meal you didn't like

Posted by: Skip at January 20, 2019 05:58 PM (/rm4P)

155 I bought duck eggs the other day.



******


A box of quackers?

Posted by: Muldoon at January 20, 2019 05:58 PM (m45I2)

156 139 I bought duck eggs the other day.
********
Did you get a bill?
Posted by: Muldoon at January 20, 2019 05:54 PM (m45I2)

142 139 Muldoon

I call fowl.
Posted by: ibguy at January 20, 2019 05:55 PM (vUcdz)

Eider one of those puns is acceptable.

Posted by: Warai-otoko at January 20, 2019 05:59 PM (Ct55T)

157 With this egg talk made me think of another bizarre delicacy those ostrich eggs with half grown embryos.
And would almost bet a buck CBD has ran across them.

Posted by: Skip at January 20, 2019 06:00 PM (/rm4P)

158 111
I bought duck eggs the other day. Very expensive, like 4 or 5 bucks or
even more for 4, but I suspect it will taste just like chicken eggs.



Anyone know?

Posted by: chique d'afrique


Just make sure you cook them long enough for the Mallard reaction to occur.

Posted by: pep at January 20, 2019 06:01 PM (T6t7i)

159 157 With this egg talk made me think of another bizarre delicacy those ostrich eggs with half grown embryos.
And would almost bet a buck CBD has ran across them.
Posted by: Skip at January 20, 2019 06:00 PM (/rm4P)

I know balut is fertilized duck eggs, grown to varying degrees.

Never heard of it done with ostrich eggs... that is somehow even more revolting... and i didn't think anything could be more revolting than balut.

Posted by: Warai-otoko at January 20, 2019 06:01 PM (Ct55T)

160 @157: "With this egg talk made me think of another bizarre delicacy those ostrich eggs with half grown embryos."

Bulat is done with chicken eggs. Crunchy!

Posted by: Walter Freeman at January 20, 2019 06:01 PM (I/iGu)

161 I think chique knew she was opening the door to all who dabble in puns and they waddled right in.

Posted by: Tuna at January 20, 2019 06:01 PM (jm1YL)

162 Oops, duck, chicken, same difference.

Posted by: Walter Freeman at January 20, 2019 06:02 PM (I/iGu)

163 ostrich eggs with half grown embryos.


******


Poultry in motion?

Posted by: Muldoon at January 20, 2019 06:02 PM (m45I2)

164 Skip, that 's no yolk!

Posted by: Ben Had at January 20, 2019 06:02 PM (+0faA)

165 Weft-cut, laughing more now. Thanks.

Posted by: lurks a lot at January 20, 2019 06:02 PM (aUHJk)

166
I bought duck eggs the other day. Very expensive,
like 4 or 5 bucks or even more for 4


How much would ostrich eggs cost?

Posted by: Bertram Cabot, Jr. at January 20, 2019 06:02 PM (aKsyK)

167 chique, you should just wing it with those duck eggs

Posted by: Lizzy at January 20, 2019 06:03 PM (W+vEI)

168 Just made some wonderful beef stew. Left the skin on the potatoes for the first time, didn't really care for it. But I ate two bowls just to make sure.

Posted by: The Great White Scotsman at January 20, 2019 06:03 PM (JUOKG)

169 Penguin eggs?

Posted by: Bertram Cabot, Jr. at January 20, 2019 06:03 PM (aKsyK)

170 I saw them using ostrich eggs on tv, maybe Survivor years ago but would assume any other eggs get the same treatment.

Posted by: Skip at January 20, 2019 06:03 PM (/rm4P)

171 Just made some wonderful beef stew. Left the skin on the potatoes for the first time, didn't really care for it. But I ate two bowls just to make sure.
Posted by: The Great White Scotsman at January 20, 2019 06:03 PM (JUOKG)
-------
What kind of potatoes?

Posted by: Captain Obvious at January 20, 2019 06:03 PM (Hx3Yn)

172 I bought duck eggs the other day. Very expensive,

like 4 or 5 bucks or even more for 4



How much would ostrich eggs cost?


Posted by: Bertram Cabot, Jr. at January 20, 2019 06:02 PM

---

My cousin bought one once at some upscale place and it was hideously expensive. Not worth it from what I recall.

Posted by: The Great White Scotsman at January 20, 2019 06:04 PM (JUOKG)

173 I do recall the following conversation happening in the distant past:

Friend: "Oh yeah, what is that called, where they wait for a fertilized chicken embryo to develop a bit before eating it?"

Me: "Not food."

Posted by: Warai-otoko at January 20, 2019 06:05 PM (Ct55T)

174 What kind of potatoes?


Posted by: Captain Obvious at January 20, 2019 06:03 PM

---

Yukon Gold.

Posted by: The Great White Scotsman at January 20, 2019 06:05 PM (JUOKG)

175 I saw Embryonic Ostriches open for Don Henley at the Cow Palace in ''02.

Posted by: Muldoon at January 20, 2019 06:05 PM (m45I2)

176 My cousin bought one once at some upscale place and it was hideously expensive. Not worth it from what I recall.


Posted by: The Great White Scotsman


Oh, excuuuuuuuse me. Howzabout next time you just back off, jack.

Posted by: Ostriches at January 20, 2019 06:05 PM (T6t7i)

177 Quail eggs are an old time pregnancy test. Suck an egg and you are with child.

Posted by: Ben Had at January 20, 2019 06:05 PM (+0faA)

178 Haven't had ostrich eggs, but I did get my hands on a goose egg.

It was fine, but not quite as tasty as duck eggs. Very tough shell, and hard to crack. Huge. One egg made a whole breakfast.

BTW if you ever crack a duck egg and it smells fishy, throw it away. I didn't do that the first time, and I can still conjure up that smell and taste. Yuck!

Posted by: Splunge at January 20, 2019 06:06 PM (ed8K1)

179 @173: "Me: 'Not food.'"

Foxes might disagree, but yeah, not human food.

Posted by: Walter Freeman at January 20, 2019 06:06 PM (I/iGu)

180 Eris......for finding guanciale. Go to laquercia.us and you can find their purveyors.

Guanciale is sweet, sweet pork cheek

Posted by: westminsterdogshow at January 20, 2019 06:06 PM (VtwaX)

181 These live fish, served in shotglasses, "dance" down diners' throats:

https://www.atlasobscura.com/foods/shirouo-no-odorigui-dancing-ice-gobies

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 20, 2019 06:06 PM (kQs4Y)

182 Yukon Gold.
Posted by: The Great White Scotsman at January 20, 2019 06:05 PM (JUOKG)
------
Hmmmm. Skin off or skin on doesn't make a difference to me with Yukon Golds. What bugged you about it?

Posted by: Captain Obvious at January 20, 2019 06:06 PM (Hx3Yn)

183 Just made some wonderful beef stew. Left the skin on the potatoes for the first time, didn't really care for it. But I ate two bowls just to make sure.
Posted by: The Great White Scotsman


I like roasting them separately in a roasting pan with oil and salt.

Posted by: weft cut-loop at January 20, 2019 06:07 PM (ZejZP)

184 Thanks Westie. I found that Zingerman's deli ships too. The next time I make Spaghetti all' Ametrice I'll get some!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 20, 2019 06:07 PM (kQs4Y)

185 180 Eris......for finding guanciale. Go to laquercia.us and you can find their purveyors.

Guanciale is sweet, sweet pork cheek
Posted by: westminsterdogshow at January 20, 2019 06:06 PM (VtwaX)

!!!!!!!!

Thanks for the link. Guanciale is like the pinnacle of all products derived from the noble porcine.

A proper buccatini all'amatriciana is a thing of unparalleled beauty.

I ordered it on a first date once at a restaurant where I knew the exec chef quite well.

I remember the buccatini vividly. The date... not so much.

Posted by: Warai-otoko at January 20, 2019 06:08 PM (Ct55T)

186 The Rams are riding high on two inexcusable blown pass interference calls. The NFL should stop the overtime and just deem the Saints the winners.

Posted by: TexasDan at January 20, 2019 06:08 PM (CnulY)

187 105 ... hogmartin, I would love to visit Jon's shop in Indiana but if we got chatting I would have to add a couple of days to my trip. LOL His website is also dangerous to one's budget.

Posted by: JTB at January 20, 2019 06:08 PM (bmdz3)

188 Yukon Gold.

Posted by: The Great White Scotsman at January 20, 2019 06:05 PM (JUOKG)

------

Hmmmm. Skin off or skin on doesn't make a difference to me with Yukon Golds. What bugged you about it?



Posted by: Captain Obvious at January 20, 2019 06:06 PM

---

Kind of a papery taste with the skin. Next time I will peel them.

Posted by: The Great White Scotsman at January 20, 2019 06:09 PM (JUOKG)

189 >>These live fish, served in shotglasses, "dance" down diners' throats:

https://www.atlasobscura.com/foods/shirouo-no-odorigui-dancing-ice-gobies


My, don't those look tasty *gags*

Posted by: Lizzy at January 20, 2019 06:09 PM (W+vEI)

190 I could make duck puns teal the cows come home.

But I know you all want to talk about food, so I will get down off my high horse (don't be silly you get down off a duck) and leave you to it.

Later all!

Posted by: Muldoon at January 20, 2019 06:09 PM (m45I2)

191 183 Just made some wonderful beef stew. Left the skin on the potatoes for the first time, didn't really care for it. But I ate two bowls just to make sure.
Posted by: The Great White Scotsman

I like roasting them separately in a roasting pan with oil and salt.
Posted by: weft cut-loop at January 20, 2019 06:07 PM (ZejZP)


Haven't done it in a long time, but I used to make beef stew with no potatoes, put a baked potato half into a bowl, much it a bit with a fork, ladle the beef stew over, and serve. Very satisfying.

My main food this week will be some hot-and-numbing Sichuan beef stew that I pulled out of the freezer. It's even better than when I first made it.

Posted by: Splunge at January 20, 2019 06:10 PM (ed8K1)

192 These live fish, served in shotglasses, "dance" down diners' throats:
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 20, 2019 06:06 PM (kQs4Y)


I'm picturing a fish version of Michigan J. Frog complete with cane and top hat.

Posted by: hogmartin at January 20, 2019 06:10 PM (t+qrx)

193 Bucatini is my new favorite pasta, just makes a more tender dish.

Here's Lidia making it:

https://www.youtube.com/watch?v=GUcPqd-ZJP0

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 20, 2019 06:10 PM (kQs4Y)

194 Fraternities everywhere should be shut down for culturally appropriating live fish consumption.

Posted by: Walter Freeman at January 20, 2019 06:11 PM (I/iGu)

195 I did a buccatini the other night with just plain old Weggie's store brand red sauce, doctored up with sautee'd veggies, olives, and large capers. Few cubes of mozzarella too, just barely melted into the sauce.

it was delightful.

Posted by: Warai-otoko at January 20, 2019 06:12 PM (Ct55T)

196 193 Eris

Lidia is to Italian cooking what Jacques P is to French.

She's a treasure.

Posted by: ibguy at January 20, 2019 06:12 PM (vUcdz)

197 Lamb has been available all year here so last week was lamb curry and rice.

Posted by: Ben Had at January 20, 2019 06:12 PM (+0faA)

198 Ot- I just stuck me that eventually I will lose the ability to swallow. (I already fail when I eat to fast or eat the wrong textures). Fuck me I like to eat.

Posted by: USNtakim profoundly deplorable. at January 20, 2019 06:12 PM (0OmEj)

199 I'm picturing a fish version of Michigan J. Frog complete with cane and top hat.
Posted by: hogmartin at January 20, 2019 06:10 PM (t+qrx)

"Hello my baby, hello my honey, hello my... HEY WHAT THE HELL ARE YOU DOING! STOP THAT! aAAAAAAAGH!"

Posted by: Warai-otoko at January 20, 2019 06:13 PM (Ct55T)

200 198 USN

Why's that?

Not PPS, I hope.

Posted by: ibguy at January 20, 2019 06:13 PM (vUcdz)

201 196 193 Eris

Lidia is to Italian cooking what Jacques P is to French.

She's a treasure.
Posted by: ibguy at January 20, 2019 06:12 PM (vUcdz)

Amen to that. I have learned a ton of culinary wisdom from those two combined.

Posted by: Warai-otoko at January 20, 2019 06:14 PM (Ct55T)

202 Football game unraveling real quick.

Posted by: Walter Freeman at January 20, 2019 06:14 PM (I/iGu)

203 I've tried ageing beef near a dozen times and for me a prime ny strip is my fav. I have a dormroom refrig that i use for curing but i'll clear it out and sanitize it , let that five pound whole strip go for a month or so, clean it up and.....it.is worth the effort and price. Once I tasted seventy five day ribeye but it seemed almost to much.

Strip is easy to trim/ slice and a five pounder will be close to four pounds. Feeds four folks easily. Damn good at a finish temp of 115 degree f and reverse sear.

Posted by: Lone Ranger at January 20, 2019 06:14 PM (UHDYi)

204 I'm picturing a fish version of Michigan J. Frog complete with cane and top hat.
Posted by: hogmartin at January 20, 2019 06:10 PM (t+qrx)
---
Everybody do the Michigan ra-a-a-a-ag!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 20, 2019 06:14 PM (kQs4Y)

205 Peaches and Chique, I do French toast with maple syrup too. We will have to sit st CBDs naughty table! But pure maple only. Also use agave and caramel syrups sometimes.

I have to brag, I entered my chili into a chili contest and won a prize! It uses a bunch of Asian ingredients, which I think helped it stand out from the others. Has a good deep umami flavor. One of the other chili recipes that won was more like a curry, and so good I wanted to eat the whole pot. Will have to snag the recipe. The winning cornbread used whole corn, which is always yummiest, plus whole grains and jalapeños.

Posted by: LizLem at January 20, 2019 06:15 PM (TnaCl)

206 Gosh, that moon is somethin' else, innit? I'd get the telescope out if it weren't 5° right now and dropping.

Posted by: hogmartin at January 20, 2019 06:15 PM (t+qrx)

207 I'm still experimenting with this, but so far it kind of appears that the people who say that salting a steak in advance toughens it might actually be right. Needs more experiment, though.

Posted by: Splunge at January 20, 2019 06:15 PM (ed8K1)

208 Called Spinocerebellar Ataxia (type 14). It sucks ass.

Posted by: USNtakim profoundly deplorable. at January 20, 2019 06:15 PM (0OmEj)

209 "Hello my baby, hello my honey, hello my... HEY WHAT THE HELL ARE YOU DOING! STOP THAT! aAAAAAAAGH!"
Posted by: Warai-otoko at January 20, 2019 06:13 PM (Ct55T)


YESSSSSS this exactly

Posted by: hogmartin at January 20, 2019 06:15 PM (t+qrx)

210 http://www.thediplomad.com
Move from Government Shutdown to Right-Sizing, i.e., RIF the Raff?

Always a good short read

Posted by: Skip at January 20, 2019 06:16 PM (/rm4P)

211 You guys outdid yourselves with the duck puns.

Bravo.

Posted by: chique d'afrique at January 20, 2019 06:16 PM (9hauA)

212 203 Lone Ranger

Agreed abt NY strip - our favorite.

As noted above, will pass on the shiny new thing (reverse sear).

Posted by: ibguy at January 20, 2019 06:17 PM (vUcdz)

213 Posted by: LizLem at January 20, 2019 06:15 PM (TnaCl)

Congrats on the chili prize, LizLem!!

Posted by: Peaches at January 20, 2019 06:17 PM (14URa)

214 I have a telescope as well, haven't dug it out in years and single digit isn't the best time to start.

Posted by: Skip at January 20, 2019 06:18 PM (/rm4P)

215 Speaking of ducks... i think i might be a little dumb for not knowing this.. but are ducks called "ducks" because they duck under the water to eat?

Or is the action of ducking under something called "ducking" because that's what ducks do?

Posted by: Warai-otoko at January 20, 2019 06:18 PM (Ct55T)

216 208 USN

So sorry, my friend!

Posted by: ibguy at January 20, 2019 06:18 PM (vUcdz)

217 Warai, that's too deep for me.

Posted by: Ben Had at January 20, 2019 06:19 PM (+0faA)

218 Don't be too sorry. Life is good. I have awhile yet.

Posted by: USNtakim profoundly deplorable. at January 20, 2019 06:19 PM (0OmEj)

219 LizLem, the only kind of maple - type syrup I use is the real thing. Except at Cracker Barrel where their syrup is a mix of maple and something else. And there is a diner around here that makes their own syrup. It's pretty tasty.

Posted by: chique d'afrique at January 20, 2019 06:20 PM (9hauA)

220 Years.

Posted by: USNtakim profoundly deplorable. at January 20, 2019 06:20 PM (0OmEj)

221 Rams win. Total BS. I had no real dog in this hunt but those calls. Holy crap.

Posted by: TexasDan at January 20, 2019 06:20 PM (CnulY)

222 207 Splunge

Disagree. Actually helps retain moisture (and hence tenderness).

However: key is *lightly* salted.

Posted by: ibguy at January 20, 2019 06:20 PM (vUcdz)

223 Speaking of ducks... i think i might be a little dumb for not knowing this.. but are ducks called "ducks" because they duck under the water to eat?

--------

Ducks were named after an amphibious vehicle used in WWII called the duckboat. Before WWII ducks had no special name.

Posted by: Cicero (@cicero) at January 20, 2019 06:20 PM (UGqF8)

224 Skip - along the same lines re: RIF speculation and Trump's chess:
https://threadreaderapp.com/thread/10868388467
57720064.html

Posted by: Lizzy at January 20, 2019 06:20 PM (W+vEI)

225 Just started trying to make some macrons this afternoon. Not having mush luck so far. My problem is getting the right consistency in the cookie batter, plus when I try and pipe the batter I, and a large part of the kitchen, end up coated with it. I just need a decent piping bag I guess. Back to the videos.

Oh, also I might have a cook book with the hanging meat in the oven technique. I remember trying it, probably close to 40 years ago.I'lllook

Posted by: NOT THAT GUY at January 20, 2019 06:21 PM (WrOkn)

226 Maple syrup is the one of the best things to put on french toast. (so many options, all good)

Posted by: USNtakim profoundly deplorable. at January 20, 2019 06:21 PM (0OmEj)

227 220
Years.



Posted by: USNtakim profoundly deplorable. at January 20, 2019 06:20 PM (0OmEj)
{{{{{}}}}}

Posted by: Peaches at January 20, 2019 06:22 PM (14URa)

228 Lost in translation , they were originally called dunks.

Posted by: Ben Had at January 20, 2019 06:22 PM (+0faA)

229 The ref's win again.

Posted by: Burger Chef at January 20, 2019 06:22 PM (RuIsu)

230 Did anybody else get in a nap this afternoon?

Posted by: ALH at January 20, 2019 06:23 PM (/Z/Su)

231 214 I have a telescope as well, haven't dug it out in years and single digit isn't the best time to start.
Posted by: Skip at January 20, 2019 06:18 PM (/rm4P)

Don't bother with a telescope. Use a pair of binoculars, and a normal digital camera. Hold the camera in a doorway or somesuch for longer exposures. It is a very slow moving event.

Posted by: Andy Reid at January 20, 2019 06:23 PM (wNN8A)

232 Congrats on the chili prize, LizLem!

Posted by: chique d'afrique at January 20, 2019 06:23 PM (9hauA)

233 226 Maple syrup is the one of the best things to put on french toast. (so many options, all good)
Posted by: USNtakim profoundly deplorable. at January 20, 2019 06:21 PM (0OmEj)

Are you trying to start something?

Posted by: ALH at January 20, 2019 06:23 PM (/Z/Su)

234 Rams win. Total BS. I had no real dog in this hunt but those calls. Holy crap.

Posted by: TexasDan at January 20, 2019 06:20 PM (CnulY)



I agree. Poorly called. Not a fan of either but gee whiz

Posted by: grammie winger at January 20, 2019 06:24 PM (lwiT4)

235 No, I eat hotdogs with ketchup too.

Posted by: USNtakim profoundly deplorable. at January 20, 2019 06:24 PM (0OmEj)

236 221; Fuck the Cleveland (or wherever the fuck they're from) Rams. Suck donkey dick.

Posted by: chavez the hugo at January 20, 2019 06:24 PM (KP5rU)

237 As you could imagine in the linear war age troops in line in the open would "duck" at incoming fire and the name of that goes back at least to the Napoleonic era.

Posted by: Skip at January 20, 2019 06:25 PM (/rm4P)

238 229 The ref's win again.
Posted by: Burger Chef at January

...

There were refs?

Posted by: TexasDan at January 20, 2019 06:25 PM (CnulY)

239 Mazel tov on the chili prize, LizLem!

Obligatory: https://tinyurl.com/yd8zohf2

Posted by: ibguy at January 20, 2019 06:25 PM (vUcdz)

240 The NFL can diaf, They are dead to me.

Posted by: USNtakim profoundly deplorable. at January 20, 2019 06:25 PM (0OmEj)

241 I got an Instant Pot this week. It's supposed to help me cook things. I have no idea what.

Posted by: grammie winger at January 20, 2019 06:26 PM (lwiT4)

242 are ducks called "ducks" because they duck under the water to eat?
Posted by: Warai-otoko at January 20, 2019 06:18 PM (Ct55T)


Yes.

https://www.etymonline.com/word/duck

Posted by: hogmartin at January 20, 2019 06:26 PM (t+qrx)

243 The NFL can diaf, They are dead to me.


I feel the same way about Hollywood, but we have a weekly movie thread.

Posted by: grammie winger at January 20, 2019 06:27 PM (lwiT4)

244 240; THIS x eleventy. Any league or team that glorifies the likes of Dummikhan Suh is not worth my time or electricity. Fuck em.

Posted by: chavez the hugo at January 20, 2019 06:27 PM (KP5rU)

245 So, I'm standing at the end of the barn watching a bunch of geese approaching. My business partner says , I think I'll go inside. Dumb me, every one of those geese decided to take a dump at that moment. Sounded like hail.

Posted by: Ben Had at January 20, 2019 06:27 PM (+0faA)

246 241 I got an Instant Pot this week. It's supposed to help me cook things. I have no idea what.
Posted by: grammie winger at January 20, 2019 06:26 PM (lwiT4)

-------

Just add water and roll into blunts.

Posted by: Cicero (@cicero) at January 20, 2019 06:27 PM (UGqF8)

247 duck (n.1)
waterfowl, natatorial bird of the family Anatidae, Old English duce (found only in genitive ducan) "a duck," literally "a ducker," presumed to be from Old English *ducan "to duck, dive" (see duck (v.)). Replaced Old English ened as the name for the bird, this being from PIE *aneti-, the root of the "duck" noun in most Indo-European languages.

etymonline.com

Posted by: weft cut-loop at January 20, 2019 06:27 PM (ZejZP)

248 https://www.etymonline.com/word/duck
Posted by: hogmartin at January 20, 2019 06:26 PM (t+qrx)

huh... Thanks! I figured it probably wasn't just an accidental homophone.

Posted by: Warai-otoko at January 20, 2019 06:28 PM (Ct55T)

249 Did anybody else get in a nap this afternoon?

Posted by: ALH at January 20, 2019 06:23 PM (/Z/Su)

Planned to but then got sidetracked commenting on some website.

Posted by: chique d'afrique at January 20, 2019 06:29 PM (9hauA)

250 etymonline.com
Posted by: weft cut-loop at January 20, 2019 06:27 PM (ZejZP)


*pedantic nerd fistbump*

Posted by: hogmartin at January 20, 2019 06:29 PM (t+qrx)

251

Flash heat it to blood temp and carve off a slice...

You havent eaten beef till you cut out a yearling, drive it back, slaughter it and cook steaks that are still warm and dripping on the inside, crisp out...

Posted by: In Vino Veritits at January 20, 2019 06:29 PM (UFLLM)

252 Instant Pots are great, get a cookbook. Sooo many options.

We love ours. Slow cooking in it now.

Chicken in a brown sauce. Add cashews and veggies in a bit.

Posted by: USNtakim profoundly deplorable. at January 20, 2019 06:29 PM (0OmEj)

253 I got an Instant Pot this week. It's supposed to help me cook things. I have no idea what.
Posted by: grammie winger at January 20, 2019 06:26 PM (lwiT4)

>>>>>>>>>>

I made beef short ribs in mine last night. Took 40 minutes vs. 8 hours in the slow cooker. Just look at it as a speed-braiser. That's what it does, just faster.

Posted by: Hooray for Boobies at January 20, 2019 06:29 PM (SOgjZ)

254 245
So, I'm standing at the end of the barn watching a bunch of geese
approaching. My business partner says , I think I'll go inside. Dumb
me, every one of those geese decided to take a dump at that moment.
Sounded like hail.

Posted by: Ben Had at January 20, 2019 06:27 PM (+0faA)
Regular farm geese or those freakin' invaders from Canuckistan? Either way, they are world-class poopers.

Posted by: Peaches at January 20, 2019 06:29 PM (14URa)

255 Meat is good.

Posted by: Grump928(C) reminds you at January 20, 2019 06:29 PM (yQpMk)

256 Are you trying to start something?

Posted by: ALH at January 20, 2019 06:23 PM (/Z/Su)

Revenge is a dish best eaten cold...with salt and butter.

Posted by: CharlieBrown'sDildo at January 20, 2019 06:30 PM (l7me7)

257 "Meat is murder!"


"mmmm... tasty, tasty, murder...."

Posted by: Warai-otoko at January 20, 2019 06:30 PM (Ct55T)

258 186 The Rams are riding high on two inexcusable blown pass interference calls. The NFL should stop the overtime and just deem the Saints the winners.
Posted by: TexasDan at January 20, 2019 06:08 PM (CnulY)

Saints got robbed (and I have no dog in this fight). Total officiating malpractice.

Posted by: joncelli of the Howling Horde at January 20, 2019 06:32 PM (1FhAQ)

259 i'm going to have a bowl of brown rice with tamagoyaki and marinated sardines on top for dinner. Because i'm too lazy to actually cook anything.

Posted by: Warai-otoko at January 20, 2019 06:32 PM (Ct55T)

260 221
Rams win. Total BS. I had no real dog in this hunt but those calls. Holy crap.

Posted by: TexasDan at January 20, 2019 06:20 PM (CnulY)

By the time the referees make it to the NFL, they should know better. They gave the Rams the game, ignoring that obvious PI near the end of regulation inside the 10 yard line.
And the OT interception? The Rams guy was hanging on the Saints receiver, as the ball went over his head.

When the refs "pre-determine" the winner, it really takes the bloom off the rose.


Posted by: LeftCoast Dawg at January 20, 2019 06:32 PM (sy5kK)

261 Eris...thanks for reminding me...gotta get four to six jowls to curing, and some belly for bacon too....

Posted by: Lone Ranger at January 20, 2019 06:32 PM (UHDYi)

262 I made chili soup today. I have to call it chili soup, not chili, because it's really just tomato based vegetable soup with chili spices. And it's made with carrots (shut up, it's vegetable soup!), so also cannot be called chili.

I'm back to that keto thing for a few months, and I really get tired of meat.

Posted by: April at January 20, 2019 06:32 PM (OX9vb)

263 Peaches, these were the Canucks and I'll bet they waited until they got to Texas to unload. My Business partner was raised in CO and knew what was coming.

Posted by: Ben Had at January 20, 2019 06:33 PM (+0faA)

264 Yup, they are woke.

Posted by: Burger Chef at January 20, 2019 06:33 PM (RuIsu)

265 Nope, can't find the cookbook. It was a small hard copy of Asian recipes. Wifey must have tossed it.

Posted by: NOT THAT GUY at January 20, 2019 06:34 PM (WrOkn)

266 i'm going to have a bowl of brown rice with tamagoyaki and marinated
sardines on top for dinner. Because i'm too lazy to actually cook
anything.


I'm having two cups of Detox tea.

Posted by: grammie winger at January 20, 2019 06:34 PM (lwiT4)

267 "Meat is murder!"

Posted by: Warai-otoko at January 20, 2019 06:30 PM (Ct55T)


Meat is murder but a good steak done properly is barely assault.

Posted by: hogmartin at January 20, 2019 06:34 PM (t+qrx)

268 Holy mackerel, was that Melissa Etheridge?

Posted by: Peaches at January 20, 2019 06:35 PM (14URa)

269 TIMEOUT!#!##!

Posted by: Andy Reid at January 20, 2019 06:35 PM (wNN8A)

270 Winds are howling here now

Posted by: Skip at January 20, 2019 06:35 PM (/rm4P)

271 I'm back to that keto thing for a few months, and I really get tired of meat.



Posted by: April at January 20, 2019 06:32 PM (OX9vb)



Me too April.

Posted by: grammie winger at January 20, 2019 06:35 PM (lwiT4)

272 Question! What makes russet potatoes turn green just under the skin?

Posted by: JAS at January 20, 2019 06:36 PM (3HNOQ)

273 was raised in CO and knew what was coming.
Posted by: Ben Had at January 20, 2019 06:33 PM (+0faA)

Yup. Like giant pigeons. Crap everywhere during the winter months, crossing the street in lines, slowly like they own the damn place. Hate them.

Posted by: Pug Mahon, Not a Dullard at January 20, 2019 06:36 PM (FXbwN)

274 Question! What makes russet potatoes turn green just under the skin?


Toxic masculinity.

Posted by: grammie winger at January 20, 2019 06:37 PM (lwiT4)

275 Huh.

Re: the sidebar Twain item:

Is it really a Gary Stu when the ubiquitous powers and awesomeness actually *do* have a backstory and explanation? (i.e. being from the future)

Yes, the bulk of the narrative flows from the Gary Stu simply being fundamentally more awesome than everyone else in the story, but that's sort of the point. It's not a "cheat" if that conceit itself is overtly the central premise of the story.

I mean, like, you know, "in my personal, subjective opinion..."

Posted by: Warai-otoko at January 20, 2019 06:37 PM (Ct55T)

276 Hmm.

A steak burnt on the outside and very rare inside is called a "Texas Steak".

Someone's been feeding you "Fake News" for your Steak News.

Posted by: naturalfake at January 20, 2019 06:37 PM (CRRq9)

277 Don't eat it! If you see green it's bad.

Posted by: Lizzy at January 20, 2019 06:37 PM (W+vEI)

278 Can't stand the texture of rare meats. Medium rare is pushing it. I want steak medium to medium well, depending on the cut. Lamb medium well. Pork and chicken I pretty much want burnt.

Eggs, now... eggs get scrambled with a little bit of cream, and salted right at the last second as I take them firmed up off the heat. Done right, the taste is absolutely amazing.

Posted by: Locarno at January 20, 2019 06:38 PM (3WLXg)

279 Question! What makes russet potatoes turn green just under the skin?

Posted by: JAS


Exposure to light. Yes, don't eat.

Posted by: weft cut-loop at January 20, 2019 06:38 PM (ZejZP)

280 Question! What makes russet potatoes turn green just under the skin?

Toxic masculinity.
Posted by: grammie winger at January 20, 2019 06:37 PM (lwiT4)


Posted by: hogmartin at January 20, 2019 06:38 PM (t+qrx)

281 Yep. Fuck the NFL.

Damn, I got macaroon batter in my hair.

Posted by: NOT THAT GUY at January 20, 2019 06:38 PM (WrOkn)

282 JAS, green potato is sunburned. It was exposed to the sun while growing.

Posted by: April at January 20, 2019 06:38 PM (OX9vb)

283 >>Question! What makes russet potatoes turn green just under the skin?


It happens when they get sad. They like show tunes, that keeps them happy.

Posted by: JackStraw at January 20, 2019 06:38 PM (/tuJf)

284 I got up early this morning and put chicken in the crock pot for Sunday lunch after church. As we're walking out of the church house, he turns to me and asks me what restaurant I want to eat at.

I'm a horrible cook.

Posted by: ALH at January 20, 2019 06:38 PM (/Z/Su)

285 Yeah, the Rams win just dripped with toxic masculinity.

Posted by: Big Fat Meanie at January 20, 2019 06:38 PM (VigyG)

286 To be truthful the Saints won a few years ago and LA football market while huge is a failed market. So to try and drive up interest they had to throw the game their way.

Posted by: Skip at January 20, 2019 06:39 PM (/rm4P)

287 Grammie, congrats on the instant pot!! I love mine. Try cooking hard boiled eggs in it first, It cooks them brilliantly. Then some standard recipes from the book that comes with it to her the hang of it. I am currently working on adjusting my classic slow cooker recipes to it so they cook in half the time or less.

I know FB is the devil, but they have good IP groups with recipes or tips.

The silicone sealing rings absorb flavors, especially garlic, which I use liberally. So I suggest having at least 2 rings, one for savories and one for desserts. It makes really good cheesecake.

Posted by: LizLem at January 20, 2019 06:39 PM (TnaCl)

288 Sad to see LA Rams won.

Their head coach didn't put his hand over his heart during the National Anthem

and rocked back and forth like he was autistic or something.


Oh well...at least he didn't take a knee...


#BarelytheBareMinimumofRespectShownThe FlagandNationalAnthem

Posted by: naturalfake at January 20, 2019 06:40 PM (CRRq9)

289 272
Question! What makes russet potatoes turn green just under the skin?



Posted by: JAS at January 20, 2019 06:36 PM (3HNO
Don't eat them.

Posted by: Peaches at January 20, 2019 06:40 PM (14URa)

290 I love that Lidia describes bucatini pasta as "capricious", and that it dances on the plate.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 20, 2019 06:40 PM (kQs4Y)

291 Holy mackerel, was that Melissa Etheridge?

Posted by: Peaches

Yep. Apparently, she was born/raised in Leavenworth, KS, so Chiefs fan.

Posted by: olddog in mo at January 20, 2019 06:40 PM (Dhht7)

292

Green? Cyanide.

Puce or fushia though is farmer jizz...

Posted by: In Vino Veritits at January 20, 2019 06:40 PM (UFLLM)

293 286 To be truthful the Saints won a few years ago and LA football market while huge is a failed market. So to try and drive up interest they had to throw the game their way.
Posted by: Skip at January 20, 2019 06:39 PM (/rm4P)

They didn't even have to fix the last game for the 'Aints. Damn Birds shat the bed with the lights on all by their own selves. Had a great start, too, then... pthbhthbhtttht

Posted by: Warai-otoko at January 20, 2019 06:41 PM (Ct55T)

294 The green is from growing to close to the surface

Posted by: Skip at January 20, 2019 06:41 PM (/rm4P)

295 OK, this is wildly OT but the Horde can be full of knowledge.

My car is iced in. More than 1/4" maybe a half. Hack hack hack with the scraper does little to nothing.

I thought maybe I'd just wait til tomorrow and let the sun warm it up, but tomorrow's high is going to be 8 deg. The hitch is that the heater doesn't really start to work until the car is moving. I'm letting it run now but I have little hope.

So, (i) I assume that it's dangerous to try to pour warm or hot water on the windshield. Is that correct?, and (ii) I have a sprayer and was thinking that maybe a solution of warm water and salt might get me somewhere.

Ideas? TIA

Posted by: Bandersnatch at January 20, 2019 06:41 PM (fuK7c)

296 You call this a Food Thread? By my standards it's not even a Light Snack Thread!

Posted by: Massive Marxist Momzer Michael Moore at January 20, 2019 06:41 PM (tVQUs)

297 LizLem - I'm a miserable cook. I'm just hoping my daughter and daughter-in-law can walk me through it. They both swear by their Instant Pots. I have fear-of-failure. Daughter says there's lots on Pinterest too.

Posted by: grammie winger at January 20, 2019 06:41 PM (lwiT4)

298 Yep. Apparently, she was born/raised in Leavenworth, KS, so Chiefs fan.

Posted by: olddog in mo at January 20, 2019 06:40 PM (Dhht7)
I don't care about her politics, I love her voice, I love her music. But when did she start shopping at Goodwill? Yeesh . . . nice stores carry the bigger sizes, too.

Posted by: Peaches at January 20, 2019 06:42 PM (14URa)

299 Bander,

Don't use warm water. Your windows will crack.

Posted by: naturalfake at January 20, 2019 06:42 PM (CRRq9)

300 I was sure someone would reply "Envy!"

Posted by: JAS at January 20, 2019 06:42 PM (3HNOQ)

301 DO NOT PUT WATER ON THE WINDSHIELD

Posted by: Skip at January 20, 2019 06:43 PM (/rm4P)

302 Cappellacio of porcine mushroom and truffle.

Posted by: Ben Had at January 20, 2019 06:44 PM (+0faA)

303 Question! What makes russet potatoes turn green just under the skin?
Posted by: JAS at January 20, 2019 06:36 PM


The green is an accumulation of solanine, created as a reaction to light exposure. It causes a bitter taste, and can make you ill, if eaten in large quantities. You'd have to eat quite a bit, however.

You can peel off the green sections. (Also, peel away any sprouts, since they are also toxic).

Store potatoes is a dark place, instead of in the open exposed to light. Buy smaller quantities, like maybe two-weeks worth.

Posted by: Duncanthrax at January 20, 2019 06:44 PM (DMUuz)

304 Also, Bander, though it may seem intuitively obvious, DO NOT pour gasoline and light a match.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 20, 2019 06:44 PM (kQs4Y)

305 You need to get in, get it warmed up and start defroster

Posted by: Skip at January 20, 2019 06:44 PM (/rm4P)

306 Bander, google it. You can make a solution with salt (which doesn't sound good for the paint job) or rubbing alcohol. Tried to copy paste, but Pixy objected.

Posted by: Peaches at January 20, 2019 06:44 PM (14URa)

307 Bandersnatch, I keep seeing in the interwebs that you can put rubbing alcohol and water in a spray bottle (I think it was two parts alcohol, one part water) and ice will "magically" disappear.

I understand that it's due to the very low freezing temperature of rubbing alcohol, even much lower than what we are all experiencing right now.

Seems to me you could just wipe on some rubbing alcohol iffen you don't have a spare spray bottle.

Posted by: April at January 20, 2019 06:44 PM (OX9vb)

308 Thanks guys.

Water is right out.

Posted by: Bandersnatch at January 20, 2019 06:44 PM (fuK7c)

309 "Cooking" for cavemen who get dragged around by hair. Me eat meat, and only meat, raw.

Posted by: Grog at January 20, 2019 06:45 PM (LaHMs)

310 302 Cappellacio of porcine mushroom and truffle.
Posted by: Ben Had at January 20, 2019 06:44 PM (+0faA)
----
*holds up bowl*

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 20, 2019 06:45 PM (kQs4Y)

311 Bander, put some vinegar in a spray bottle, and spray the glass with that.

A credit card can be used as an emergency ice scraper.

Posted by: Duncanthrax at January 20, 2019 06:45 PM (DMUuz)

312 >>You can peel off the green sections. (Also, peel away any sprouts, since they are also toxic).

Per my brother (a chef) you should just toss the whole potato away if you see any green.

Posted by: Lizzy at January 20, 2019 06:46 PM (W+vEI)

313 Well, colder water isn't awful. But definitely NOT warm or hot water. The thermal gradient will create massive stresses and crack the glass.

Posted by: Warai-otoko at January 20, 2019 06:46 PM (Ct55T)

314 Also, Bander, though it may seem intuitively obvious, DO NOT pour gasoline and light a match.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 20, 2019 06:44 PM (kQs4Y)



True.

The proper technique is to make Molotov Cocktails then toss those at your car.

Melts the ice every time.

Posted by: naturalfake at January 20, 2019 06:46 PM (CRRq9)

315 I store them in the fridge. Not much light in there, I hope.

Posted by: JAS at January 20, 2019 06:47 PM (3HNOQ)

316 Bander, put some vinegar in a spray bottle, and spray the glass with that.
Posted by: Duncanthrax at January 20, 2019 06:45 PM (DMUuz)


Good balsamic, though.

Posted by: hogmartin at January 20, 2019 06:47 PM (t+qrx)

317 A credit card can be used as an emergency ice scraper.
Posted by: Duncanthrax at January 20, 2019 06:45 PM (DMUuz)

So can a cassette tape! Since you have a million of them and nothing to play them on anymore, anyway.

Posted by: April at January 20, 2019 06:47 PM (OX9vb)

318 Question: I saw an ad for something called the Power Smokeless Grill. Claims you can grill indoors and get that nice maillard or char reaction to the food without filling up the room with smoke. You can also griddle and steam, all nonstick and dishwasher safe. Comes with an air fryer on the side for free.

It sounds like good tech, but I am wary. Are these kinds of gadgets worth it, or are they blowing smoke? (pun intended) I do not want to blow $120 on a frustrating, useless thing that will just clutter up my cabinet.

Posted by: LizLem at January 20, 2019 06:48 PM (TnaCl)

319
Ideas? TIA

Posted by: Bandersnatch at January 20, 2019 06:41 PM


yeah, hot (or even warm) water is not going to end well

I keep a spray bottle full of wiper juice in the trunk, it helps cut through the ice on the windshield & can help loosen frozen doors.

cold salt water may do the trick, but it could be harsh to the car's finish

Posted by: AltonJackson at January 20, 2019 06:48 PM (KCxzN)

320 Eris, I will give you my version that has the chicken in white wine and the whole thing smothered in basil pesto.

Posted by: Ben Had at January 20, 2019 06:48 PM (+0faA)

321 Even if colder than freezing a clear window facing the sun will warm the inside of a vehicle, water doesn't recognize wind chill.

Posted by: Skip at January 20, 2019 06:48 PM (/rm4P)

322 So can a cassette tape! Since you have a million of them and nothing to play them on anymore, anyway.
Posted by: April at January 20, 2019 06:47 PM (OX9vb)


AOL diskettes!

Posted by: hogmartin at January 20, 2019 06:48 PM (t+qrx)

323 Melissa Etheridge dripped with toxic masculinity.

Posted by: Burger Chef at January 20, 2019 06:48 PM (RuIsu)

324 297 LizLem - I'm a miserable cook. I'm just hoping my daughter and daughter-in-law can walk me through it. They both swear by their Instant Pots. I have fear-of-failure. Daughter says there's lots on Pinterest too.
Posted by: grammie

Grammie!!!!
We love you!
Your Instant Pot lives you too!
Put a small ham (9lb or so) in there for 90 minutes. Take out the meat, leave the bones, put in green peas, potatoes, onions, spices.

Fart City?
Ja, but the bowls taste like home.

Posted by: Andy Reid at January 20, 2019 06:49 PM (wNN8A)

325 323 Melissa Etheridge dripped with toxic masculinity.

*snort

Posted by: April at January 20, 2019 06:49 PM (OX9vb)

326 rams

Posted by: Wall E. George at January 20, 2019 06:49 PM (KdryZ)

327 To be truthful the Saints won a few years ago and LA
football market while huge is a failed market. So to try and drive up
interest they had to throw the game their way.


Posted by: Skip at January 20, 2019 06:39 PM (/rm4P)

I said the same thing to someone a few minutes ago. He agreed the officiating was terrible.
I wonder what the citizens of St. Louis think?

Posted by: Vendette at January 20, 2019 06:49 PM (gILMG)

328 cold salt water may do the trick, but it could be harsh to the car's finish
Posted by: AltonJackson at January 20, 2019 06:48 PM (KCxzN)

Long term, sure, but if it's winter in a region where your car is already frozen over, it's probably already completely coated in salt anyway, so that ship has pretty much already sailed. Different salt, of course, but corrosion is corrosion.

Posted by: Warai-otoko at January 20, 2019 06:49 PM (Ct55T)

329 323
Melissa Etheridge dripped with toxic masculinity.

Posted by: Burger Chef at January 20, 2019 06:48 PM (RuIsu)
That's not a bug, it's a feature.

Posted by: Peaches at January 20, 2019 06:50 PM (14URa)

330 I keep a spray bottle full of wiper juice in the trunk, it helps cut through the ice on the windshield & can help loosen frozen doors.
Posted by: AltonJackson at January 20, 2019 06:48 PM (KCxzN)


This is the right answer. Get a gallon of the super-concentrated orange flavor that's too expensive to use in the washer system, and use it to refill the spray bottle. The diluted blue raspberry flavor goes in the washer reservoir.

Posted by: hogmartin at January 20, 2019 06:50 PM (t+qrx)

331 AOL diskettes!
Posted by: hogmartin


I still have a few AOL CDs that I use as coasters. "1025 hours free!"

(for 45 days, so you need to be logged in 23 hours/day...)

Posted by: mikeski at January 20, 2019 06:50 PM (P1f+c)

332 You can eat green potatoes. Just peel them. If they are really, really green, they may taste bitter. If you eat a couple hundred of them, you might get a tummy ache.

Posted by: IrishEi at January 20, 2019 06:50 PM (NtglE)

333 I used to think I knew how to make steaks. Line the little NY strip bastards up on my broiling pan, pat on a little rub, broil in gas oven about 10 min side 1 and 8 t'other. Medium rare every time. But now after reading this thread I've decided I don't know how to make steaks and am afraid to even try. Therefore I will henceforth stick to Bloody Marys, although apparently I don't know how to make them either. But after you've had a few you just don't...wait, what was I saying?

Posted by: Caliban at January 20, 2019 06:50 PM (QE8X6)

334 Just a reminder for those hikers I'm leading to the summit of Mount Whitney tonight to observe the super blood wolf moon in the clear, thin atmosphere:

No campfires are permitted at the summit. I suggest bringing a canister stove and boil-in-the-bag meals for food tonight.

Again, only experienced high-altitude hikers should participate.

Posted by: Justice Ginsburg at January 20, 2019 06:51 PM (DuAZ5)

335 It gets cold enough the windshield washer spray just puts a coating of ice on the windshield if used.

Posted by: Skip at January 20, 2019 06:51 PM (/rm4P)

336 @330: "The diluted blue raspberry flavor goes in the washer reservoir."

Just when I thought the Tide Pod Challenge had fallen off everyone's radar, there you go talking about toxic Slurpee flavors.

Posted by: Walter Freeman at January 20, 2019 06:52 PM (I/iGu)

337 336 @330: "The diluted blue raspberry flavor goes in the washer reservoir."

Just when I thought the Tide Pod Challenge had fallen off everyone's radar, there you go talking about toxic Slurpee flavors.
Posted by: Walter Freeman at January 20, 2019 06:52 PM (I/iGu)

The green radiator juice is my favorite.

Posted by: Warai-otoko at January 20, 2019 06:52 PM (Ct55T)

338 Wow, I'm going to need a "timeout".

Posted by: Jonah Goldberg at January 20, 2019 06:52 PM (9gHOW)

339 I'm pretty sure those green potatoes are what Russians use to make bathtub vodka that causes you to go blind.

Posted by: Walter Freeman at January 20, 2019 06:53 PM (I/iGu)

340 TIMEOUT!!!!

Posted by: Andy Reid at January 20, 2019 06:53 PM (wNN8A)

341 It gets cold enough the windshield washer spray just puts a coating of ice on the windshield if used.
Posted by: Skip at January 20, 2019 06:51 PM (/rm4P)


60/40 ethylene glycol and water freezes at about -50.

Posted by: hogmartin at January 20, 2019 06:53 PM (t+qrx)

342 TIMEOUT!!!!

Posted by: Andy Reid at January 20, 2019 06:53 PM (wNN8A)


I've been using that for ages.

Posted by: Jonah Goldberg at January 20, 2019 06:54 PM (9gHOW)

343 @337: "The green radiator juice is my favorite."

Bitter apple flavor!

Posted by: Walter Freeman at January 20, 2019 06:54 PM (I/iGu)

344 all y'all will have to ask CBD why he's never shared any of the awesome steak pictures i've sent him over they years with you folks...

i think he doesn't *really* like you as much as you think he does...

Posted by: redc1c4 at January 20, 2019 06:54 PM (pbYL9)

345 Sky promised to be full of wintry mix but instead it is beautifully clear.

We are going to brave the cold to see the eclipse.

Posted by: blaster at January 20, 2019 06:54 PM (w/exv)

346 @337: "The green radiator juice is my favorite."

Bitter apple flavor!
Posted by: Walter Freeman at January 20, 2019 06:54 PM (I/iGu)


Wild cherry ATF syrup is good too.

Posted by: hogmartin at January 20, 2019 06:56 PM (t+qrx)

347 Sacked!
TIMEOUT!!!!!!

Posted by: Andy Reid at January 20, 2019 06:56 PM (wNN8A)

348 Mahomes sacked all the way back to Peculiar.

Posted by: Burger Chef at January 20, 2019 06:56 PM (RuIsu)

349 Just a reminder for those hikers I'm leading to the
summit of Mount Whitney tonight to observe the super blood wolf moon in
the clear, thin atmosphere:



No campfires are permitted at the summit. I suggest bringing a canister stove and boil-in-the-bag meals for food tonight.



Again, only experienced high-altitude hikers should participate.

Posted by: Justice Ginsburg at January 20, 2019 06:51 PM (DuAZ5)

---
yeah, because there's so much on that summit that could burn, you dumb bitch.

Posted by: redc1c4 at January 20, 2019 06:57 PM (pbYL9)

350 Dammit, they sacked him. Big time.

Posted by: Peaches at January 20, 2019 06:57 PM (14URa)

351 Hard to believe today, but when Melissa Ethridge came out with her album "Yes I Am (a lesbian)" her label rushed out to say "oh hell no, that's not what it means".

Yep, in 25 years we've gone from lesbianism being the kiss of death to oh you're a dude in a dress? Let's hand you some awards!

Posted by: 18-1 at January 20, 2019 06:57 PM (cRkMZ)

352 all y'all will have to ask CBD why he's never shared any of the awesome steak pictures i've sent him over they years with you folks...
Posted by: redc1c4 at January 20, 2019 06:54 PM


IIRC, chemjeff sent in many steak pictures, as well.

Posted by: Duncanthrax at January 20, 2019 06:57 PM (DMUuz)

353 323 Melissa Etheridge dripped with toxic masculinity.
Posted by: Burger Chef at January 20, 2019 06:48 PM (RuIsu)

She wrestled the Anthem to the ground.

Posted by: Caliban at January 20, 2019 06:58 PM (QE8X6)

354 I tried eating rare-rarish meat for awhile, and eventually discovered that I preferred my meat cooked through. It tastes better and isn't nearly so chewy.

Also, if you can afford to be picky about your steak you clearly have too much money and time on your hands. I can't remember the last time I had steak.

Posted by: Grey Fox at January 20, 2019 06:58 PM (bZ7mE)

355 Sacked!

TIMEOUT!!!!!!

Posted by: Andy Reid at January 20, 2019 06:56 PM (wNN8A)


Timeouts have been used forever and it's not like you're saying anything new.

Posted by: Jonah Goldberg at January 20, 2019 06:59 PM (9gHOW)

356 In vino,


Please email mark Andrew Edwards at his nic and get on our email list for a PNWMoMe. We are thinking Yakima in the spring.

Look forward to hearing from you!!

Posted by: nurse ratched at January 20, 2019 06:59 PM (PkVlr)

357 344 all y'all will have to ask CBD why he's never shared any of the awesome steak pictures i've sent him over they years with you folks...

i think he doesn't *really* like you as much as you think he does...
Posted by: redc1c4 at January 20, 2019 06:54 PM (pbYL9

Because charred well done is best.

Posted by: Andy Reid at January 20, 2019 06:59 PM (wNN8A)

358 Yep, in 25 years we've gone from lesbianism being the kiss of death to oh you're a dude in a dress? Let's hand you some awards!

Posted by: 18-1 at January 20, 2019 06:57 PM (cRkMZ)

"You're just a plain 'ol lesbian? That's not authentic. Who gives a shit about that, grannie? Pffft. Lesbian. BFD."

Posted by: Warai-otoko at January 20, 2019 07:00 PM (Ct55T)

359 Okay, I am not gonna watch this shit anymore. Pathetic on defense and offense. Show me something Chiefs and I might go back and watch.

Posted by: Jewells45 at January 20, 2019 07:00 PM (dUJdY)

360 Trump likes his steak well done. With ketchup.

This is the one thing he might deserve impeachment for.

Posted by: blaster at January 20, 2019 07:01 PM (w/exv)

361 Nurse, I just had an inspiration for your T-shirts, look for my email.

Posted by: Ben Had at January 20, 2019 07:01 PM (+0faA)

362 I for one prefer my beef...raw...ain't that right Reggie?

Posted by: Barack Obama at January 20, 2019 07:02 PM (cRkMZ)

363 51
Hard to believe today, but when Melissa Ethridge came out with her album
"Yes I Am (a lesbian)" her label rushed out to say "oh hell no, that's
not what it means".

Yep, in 25 years we've gone from lesbianism being the kiss of death to oh you're a dude in a dress? Let's hand you some awards!



Posted by: 18-1 at January 20, 2019 06:57 PM (cRkMZ)

Or the latest Johnny Walker commercial with the two middle aged, well to do lesbians making goo-goo eyes at each other. While enjoying some JW Walker, of course.


Posted by: LeftCoast Dawg at January 20, 2019 07:02 PM (sy5kK)

364 Skip - along the same lines re: RIF speculation and Trump's chess:
https://threadreaderapp.com/thread/10868388467
57720064.html
Posted by: Lizzy at January 20, 2019 06:20 PM
~~~~~

I would LOVE to see this, but I don't think it's gonna happen.

On a more positive note, I didn't think PDT was going to win either. So what the hell do I know?!

Posted by: IrishEi at January 20, 2019 07:02 PM (NtglE)

365 Trump likes his steak ground up, formed into a patty, grilled on a dirty flattop, and served between lettuce, cheese, pickles, onions, and special sauce on a sesame seed bun.

Posted by: Warai-otoko at January 20, 2019 07:02 PM (Ct55T)

366 Or the latest Johnny Walker commercial with the two middle aged, well to do lesbians making goo-goo eyes at each other.
***

In fairness that happens to a lot of women after a couple of drinks. Or so Ace's browser history tells me.

Posted by: 18-1 at January 20, 2019 07:03 PM (cRkMZ)

367 9 Speaking of Pittsburgh, I've been to Primanti's a few times during my travels, and I don't get it. It just doesn't grab me. {Ducks from steel-toed boots thrown in my direction}

Posted by: Big Fat Meanie at January 20, 2019 05:14 PM (VigyG)

They took a big step downhill when they opened their second location. That was back in the 80s - I freely admit that I haven't eaten there for several decades.

Started out as good food for the all-night truckers and for college students pulling an all-nighter. I'm not sure how that ever got associated with food that tasted good or was good for you - students and truckers are both notorious for eating anything.

I have vague memories of very good french fries, cut from the potato after you ordered, fried, and handed to you to eat. Hard to beat that during or after a long day of classes or study.

Posted by: half a mind at January 20, 2019 07:03 PM (np68J)

368 359 Okay, I am not gonna watch this shit anymore. Pathetic on defense and offense. Show me something Chiefs and I might go back and watch.
Posted by: Jewells45 at January 20, 2019 07:00 PM (dUJdY)

Oh, please tell me it isn't going to be 'Aints vs. Cheattriots for the SB...

I might not even watch it if that's the case.

Posted by: Warai-otoko at January 20, 2019 07:04 PM (Ct55T)

369 awesome CBD!

making chile verde from scratch!

Posted by: concrete girl at January 20, 2019 07:04 PM (3O41F)

370 I just cut off the green bits of potatoes and eat the still good parts. Have not gotten ill yet...

Yukon golds and reds are my faves, but since we are so close to Idaho, russets are dirt cheap.

Posted by: LizLem at January 20, 2019 07:04 PM (TnaCl)

371 Super-Duper-Blood-Dire-Zombie-Cannibal-Woof-Moon. Don't make eye contact with it.

Or Melissa Etheridge, for that matter.

Posted by: Burger Chef at January 20, 2019 07:04 PM (RuIsu)

372 chiefs looking bad

Posted by: Wall E. George at January 20, 2019 07:04 PM (KdryZ)

373 "You're just a plain 'ol lesbian? That's not authentic. Who gives a shit about that, grannie? Pffft. Lesbian. BFD."
Posted by: Warai-otoko at January 20, 2019 07:00 PM (Ct55T)


There are some exciting discoveries being made in the field of theoretical lesbianism these days. Fermilab has a new lesbian collider starting up soon that will bring two lesbians together at near-relativistic speeds and hopefully observe the fundamental lesbons that have so far only been simulated on supercomputers.

Posted by: hogmartin at January 20, 2019 07:04 PM (t+qrx)

374 Say what you will about lesbians, U-Hauls, and second dates, but at least they know how to hang shelves.

Posted by: Walter Freeman at January 20, 2019 07:04 PM (I/iGu)

375
Look forward to hearing from you!!

Posted by: nurse ratched at January 20, 2019 06:59 PM (PkVlr)

Hi nurse!
Nice day around Seattle today, no rain, and a bit of blue sky, over there, and over there, between the clouds.


Posted by: LeftCoast Dawg at January 20, 2019 07:05 PM (sy5kK)

376 Posted by: Warai-otoko at January 20, 2019 07:04 PM (Ct55T) Saints already lost. rams won.

Posted by: Wall E. George at January 20, 2019 07:05 PM (KdryZ)

377 Show me something Chiefs and I might go back and watch.

Posted by: Jewells45 at January 20, 2019 07:00 PM (dUJdY)


I'm known as the "Mitt Romney" of the playoffs.

Posted by: Andy Reid at January 20, 2019 07:06 PM (9gHOW)

378 Posted by: Duncanthrax at January 20, 2019 06:57 PM (DMUuz)

Anyone ever see chemjeff and redc1c4 in the same room?

Posted by: CharlieBrown'sDildo at January 20, 2019 07:06 PM (l7me7)

379 373 "You're just a plain 'ol lesbian? That's not authentic. Who gives a shit about that, grannie? Pffft. Lesbian. BFD."
Posted by: Warai-otoko at January 20, 2019 07:00 PM (Ct55T)

There are some exciting discoveries being made in the field of theoretical lesbianism these days. Fermilab has a new lesbian collider starting up soon that will bring two lesbians together at near-relativistic speeds and hopefully observe the fundamental lesbons that have so far only been simulated on supercomputers.
Posted by: hogmartin at January 20, 2019 07:04 PM (t+qrx)

Is there a new flavor for the standard model now? Top/bottom, up/down, charmed/strange, busty/itty-bitty?

Posted by: Warai-otoko at January 20, 2019 07:06 PM (Ct55T)

380 how can they show you, if you are not watching ?

Posted by: Wall E. George at January 20, 2019 07:06 PM (KdryZ)

381 Saints already lost. rams won.



Posted by: Wall E. George at January 20, 2019 07:05 PM (KdryZ)


With a great deal of assistance from the zebras.

Posted by: Vendette at January 20, 2019 07:06 PM (gILMG)

382 One can buy aftermarket fans for smokers and kamado grills to hit a target temp. Pre-heating cast-iron griddle or frying pan in hot grill might work, too.


Posted by: mrp at January 20, 2019 07:06 PM (jeefx)

383 It's very painful to see these guys playing with bare arms. I never understand that. It's seriously cold AF out there.

Posted by: Peaches at January 20, 2019 07:06 PM (14URa)

384 There's a rib cook-off at the VFW coming up and I've been trying and tweaking a few different recipes.

I don't have a smoker and I'm not standing outside i 10 degree weather, so I've been limiting myself to braise and broil recipes.

Tonight's was Alton Brown's turn. Ribs were succulent and tender, but the glaze/sauce was kinda meh. Too much salt, and not enough spice or sweet. But the basics are there so I'm gonna play with it again next week.

Anyone have any good braise/broil recipes for ribs?

Posted by: IrishEi at January 20, 2019 07:06 PM (NtglE)

385 Oh, please tell me it isn't going to be 'Aints vs. Cheattriots for the SB...



I might not even watch it if that's the case.

Posted by: Warai-otoko at January 20, 2019 07:04 PM (Ct55T)

Not the Saints. They were bad-called out of the NFC championship game by the refs.


Posted by: LeftCoast Dawg at January 20, 2019 07:07 PM (sy5kK)

386 Oh grammie, I forgot to say potatoes in the IP are amazing! Use the IP to cook the masked potatoes, and at thanksgiving it frees up the stove for other things.

Posted by: LizLem at January 20, 2019 07:07 PM (TnaCl)

387 Ketchup is Redneck Steak Sauce, so I put ketchup on my steak AND on my hotdogs.

I'm a real gourmet.

Posted by: ALH at January 20, 2019 07:07 PM (/Z/Su)

388 376 Posted by: Warai-otoko at January 20, 2019 07:04 PM (Ct55T) Saints already lost. rams won.
Posted by: Wall E. George at January 20, 2019 07:05 PM (KdryZ)

Oh... oops. guess i misread what peeps were saying here... more focused on meat and ice-melting techniques.

Posted by: Warai-otoko at January 20, 2019 07:07 PM (Ct55T)

389 Nurse, I have had fumbleitis . I will try again and please ignore the second email.

Posted by: Ben Had at January 20, 2019 07:07 PM (+0faA)

390 I have been craving steak. I may go to texas roadhouse this week. the other place that serves a decent steak costs an arm and a leg.

Posted by: Infidel at January 20, 2019 07:07 PM (9L2du)

391 60/40 ethylene glycol and water freezes at about -50.

Is that what windshield fluid is made of?

I have a pump sprayer that can hold 5 gallons, should I just douse the thing in wiper fluid?

Posted by: Bandersnatch at January 20, 2019 07:08 PM (fuK7c)

392 The KC Chiefs have transitioned to the Squaws for this game.


Good for them.

They're so brave and fierce!


Posted by: naturalfake at January 20, 2019 07:08 PM (CRRq9)

393 Skip - along the same lines re: RIF speculation and Trump's chess:
https://threadreaderapp.com/thread/10868388467
57720064.html
Posted by: Lizzy at January 20, 2019 06:20 PM
~~~~~

I would LOVE to see this, but I don't think it's gonna happen.

On a more positive note, I didn't think PDT was going to win either. So what the hell do I know?!
Posted by: IrishEi at January 20, 2019 07:02 PM (NtglE)


The "Chicago Boyz" think there is no way Trump cannot win (it's got macguffin and a dragon with just a hint of SES RIF).


https://chicagoboyz.net/archives/58868.html


Posted by: Burnt Toast at January 20, 2019 07:08 PM (1g7ch)

394 So question - if you have two white lesbians - but one is actually a tranny, do they get more or less intersection points then a handicapped Muslim with 4 born female wives?

Or, American Indian furry vs Nigerian honest to goodness shaman (who may or may not also be a prince)?

Or non-Chinese/Japanese Asian communist vs American software developer in a polygamous marriage with two transsexual llamas?



Posted by: 18-1 at January 20, 2019 07:08 PM (cRkMZ)

395 At the risk of angering our host Mr. Dildo, maple cheerios are pretty good. As far as cheerios go.

Posted by: Weasel at January 20, 2019 07:08 PM (MVjcR)

396 Jewells, get your ass back here. Chiefs just had a pick. In the end zone.

Posted by: Peaches at January 20, 2019 07:09 PM (14URa)

397 Is there a game on?

Posted by: Weasel at January 20, 2019 07:09 PM (MVjcR)

398 Oh when the Saint don't go marching in...oh when the Saints don't go marching in, why I'd love to be in that number when the Saints don't go marching in....to the superbowl.

Posted by: The Refs at January 20, 2019 07:09 PM (cRkMZ)

399 11 Sheesh. Why don't you just club a cow out in the field and devour him while squatting on your haunches around a fire?

Posted by: pep at January 20, 2019 05:14 PM (T6t7i)

Who needs the fire? My father used to claim waving the steak in the sun was enough on a hot day out west. Probably helps that any cow stupid enough to go out to a field was cooked to nearly 140 before you could catch up and club it in the field. Fence or pavement served to char the exterior properly.

Posted by: half a mind at January 20, 2019 07:10 PM (np68J)

400 394 So question - if you have two white lesbians - but one is actually a tranny, do they get more or less intersection points then a handicapped Muslim with 4 born female wives?

Or, American Indian furry vs Nigerian honest to goodness shaman (who may or may not also be a prince)?

Or non-Chinese/Japanese Asian communist vs American software developer in a polygamous marriage with two transsexual llamas?

Posted by: 18-1 at January 20, 2019 07:08 PM (cRkMZ)

*freeze-frame*

Tune in next week to find out!

Posted by: Warai-otoko hopes like hell they aren't thinking of re-making "Soap" like this.... at January 20, 2019 07:10 PM (Ct55T)

401 At the risk of angering our host Mr. Dildo, maple cheerios are pretty good. As far as cheerios go.

___

Wait a minute....Jeff Bezos owns this site? Hey Mr Divorce Lawyer guy come here stat!


Posted by: Mrs Bezos at January 20, 2019 07:10 PM (cRkMZ)

402 Whew, that pulled my chestnuts out of the fire.

Posted by: Andy Reid at January 20, 2019 07:10 PM (9gHOW)

403 At the risk of angering our host Mr. Dildo, maple cheerios are pretty good. As far as cheerios go.


I don't think the Dildo is anti-maple per se, he's just against using it in God's preferred form on French Toast.

Posted by: Bandersnatch at January 20, 2019 07:11 PM (fuK7c)

404 394
So question - if you have two white lesbians - but one is actually a
tranny, do they get more or less intersection points then a handicapped
Muslim with 4 born female wives?

Or, American Indian furry vs Nigerian honest to goodness shaman (who may or may not also be a prince)?

Or non-Chinese/Japanese Asian communist vs American software developer in a polygamous marriage with two transsexual llamas?







Posted by: 18-1 at January 20, 2019 07:08 PM (cRkMZ)

18-1, asking the tough questions nobody else dare ask.

Posted by: LeftCoast Dawg at January 20, 2019 07:11 PM (sy5kK)

405 Tune in next week to find out!

Posted by: Warai-otoko hopes like hell they aren't thinking of re-making "Soap" like this.... at January 20, 2019 07:10 PM (Ct55T)
------
You'll make Heidi mad!!

Posted by: Weasel at January 20, 2019 07:11 PM (MVjcR)

406
Weasel just appeared.

A gun thread is about to nooded?

Posted by: Soothsayer -- Fake Commenter at January 20, 2019 07:11 PM (prTbl)

407 Bander - can't you get into the vehicle?

Posted by: Skip at January 20, 2019 07:11 PM (/rm4P)

408 Weasel just appeared.

A gun thread is about to nooded?

Posted by: Soothsayer -- Fake Commenter at January 20, 2019 07:11 PM (prTbl)
----
SOON

Posted by: Weasel at January 20, 2019 07:12 PM (MVjcR)

409 I miss the site Regretsy, where Helen Killer trawled the Etsy stores looking for the worst in crafting. This lady does too, and started her own:

http://missingregretsy.tumblr.com/

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 20, 2019 07:12 PM (kQs4Y)

410 I'll look, Ben. Thank you in advance for your help!


Hi LCD!!! hope we get to howl at the moon tonight! Looking cloudy to the west though....

Posted by: nurse ratched at January 20, 2019 07:13 PM (PkVlr)

411 IIRC, chemjeff sent in many steak pictures, as well.

Posted by: Duncanthrax at January 20, 2019 06:57 PM (DMUuz)
---
Because charred well done is best.

Posted by: Andy Reid at January 20, 2019 06:59 PM (wNN8A)

---
Ahem. we show the cow a picture of a fire on a flash card, then start eating it...

guests asking for anything above medium rare will receive a plate with charcoal on it where everyone else is getting beef.



Posted by: redc1c4 at January 20, 2019 07:13 PM (pbYL9)

412 SOON
Posted by: Weasel at January 20, 2019 07:12 PM (MVjcR)

Still calculating windage adjustments to compensate for bullet lift due to lunar gravity?

Posted by: Warai-otoko at January 20, 2019 07:13 PM (Ct55T)

413 Cinnamon Life > Maple Cheerios

Posted by: Weasel at January 20, 2019 07:14 PM (MVjcR)

414 I see Weasel with a handful of roasted pecans in his hand.

Posted by: Ben Had at January 20, 2019 07:14 PM (+0faA)

415 Ben.



Lol!!!

Posted by: nurse ratched at January 20, 2019 07:14 PM (PkVlr)

416 Winter storm Harpy (or whatever it is) is proving uncomfortable. Temp in the teens, and dropping, light snow showers now and then, but, it's the windiness that is cutting.

Very clear outside. An astoundingly bright near-full moon. I recall that we are due a Super moon in the next day or so. I also noticed that it rose from a much more northerly direction than usual. Probably the Yankees screwing around with things.

Posted by: Mike Hammer, etc., etc. at January 20, 2019 07:14 PM (KoKdw)

417 Is that what windshield fluid is made of?

I have a pump sprayer that can hold 5 gallons, should I just douse the thing in wiper fluid?
Posted by: Bandersnatch at January 20, 2019 07:08 PM (fuK7c)


Well, I don't know how concentrated it is. It's the kind that comes in a gallon jug that you pour into the washer reservoir, right? So it could be mostly water, since it's meant to wash and not strictly de-ice.

They do sell sprays that are the right ratio of water to ethylene glycol, but washer fluid is more dilute than that. Spraying an iced-over car with washer fluid isn't going to do a whole lot if it's thick ice and it's really cold out. If you can get out to a gas station or something, you could probably get that stuff, but I don't know if there's one near you or if you can catch a ride.

Posted by: hogmartin at January 20, 2019 07:14 PM (t+qrx)

418 Bander - can't you get into the vehicle?

I can get in, but the heater doesn't really do anything until it's in motion. I think I can get some heat out of it if I keep it revved, but that would be a tomorrow project.

Now it's running in the hope that it's changed its mind about heating and I'll check on it at half-time.

Posted by: Bandersnatch at January 20, 2019 07:14 PM (fuK7c)

419 I thought chemjeff reappeard as KCJeff ? was that someone else. used all the right words.

Posted by: Wall E. George at January 20, 2019 07:14 PM (KdryZ)

420 Infidel, does your Texas Roadhouse have the waitstaff occasionally break into line dancing? Ours does.

Posted by: LizLem at January 20, 2019 07:15 PM (TnaCl)

421 BTW, you avoid the Russet conundrum if you use Yukon Gold for all of your potato needs.

Posted by: Big Fat Meanie at January 20, 2019 07:15 PM (VigyG)

422 I see Weasel with a handful of roasted pecans in his hand.


And his hair was perfect.

Posted by: Bandersnatch at January 20, 2019 07:15 PM (fuK7c)

423 Posted by: Weasel at January 20, 2019 07:12 PM (MVjcR)

Still calculating windage adjustments to compensate for bullet lift due to lunar gravity?

Posted by: Warai-otoko at January 20, 2019 07:13 PM (Ct55T)
-----
I was just outside shivering and enjoying my pre-gun thread cigar and noticed the big full moon. Or more correctly, one and a half full moons. My eyes are getting old at an alarming rate.

Posted by: Weasel at January 20, 2019 07:15 PM (MVjcR)

424 Peaches, this is what happens. I leave and they do something. My daughter told me I can't watch the game anymore, lmao!

Posted by: Jewells45 at January 20, 2019 07:15 PM (dUJdY)

425 Mike Hammer super moon is tonight. Along with an eclipse. Check last thread or so.

Posted by: blaster at January 20, 2019 07:16 PM (w/exv)

426
Re: car heaters that don't work good in Winter

In the Olden Days, we'd put cardboard in front of the grill.

The cardboard would prevent the fan from sucking in the ice cold air past the radiator.

Posted by: Soothsayer -- Fake Commenter at January 20, 2019 07:16 PM (prTbl)

427 We can't anything going offensively.

Posted by: Jewells45 at January 20, 2019 07:16 PM (dUJdY)

428 421
BTW, you avoid the Russet conundrum if you use Yukon Gold for all of your potato needs.

Posted by: Big Fat Meanie at January 20, 2019 07:15 PM (VigyG)
I find them too creamy (?) for mashed. Russets have a nice texture.

Posted by: Peaches at January 20, 2019 07:16 PM (14URa)

429 I think it's pretty offensive myself.

Posted by: Wall E. George at January 20, 2019 07:16 PM (KdryZ)

430 427 We can't anything going offensively.
Posted by: Jewells45 at January 20, 2019 07:16 PM (dUJdY)

I'm a Birds fan, so I'm kinda rooting for the Chiefs now, just to see Andy Reid get a ring.

Posted by: Warai-otoko at January 20, 2019 07:17 PM (Ct55T)

431 Nurse, should I take that as a yes?

Posted by: Ben Had at January 20, 2019 07:17 PM (+0faA)

432 It is overcast, snow due tomorrow, so no wolf blood moons for me tonight.

Posted by: LizLem at January 20, 2019 07:17 PM (TnaCl)

433 Very clear outside. An astoundingly bright near-full moon. I recall that we are due a Super moon in the next day or so. I also noticed that it rose from a much more northerly direction than usual. Probably the Yankees screwing around with things.
Posted by: Mike Hammer, etc., etc.
--------

Well, duh. I see it is tonight, as well as an eclipse. I expect this has been discussed...

Posted by: Mike Hammer, etc., etc. at January 20, 2019 07:17 PM (KoKdw)

434 (400) I'm working on a 4 dimensioned intersectionality scoring slide rule.

I'm running into dead ends, so an extra dimension may necessitated. Something to do with the cube root of negative Pi.

Posted by: Burger Chef at January 20, 2019 07:18 PM (RuIsu)

435
Did you ever notice how Mark Twain's A Connecticut Yankee in King Arthur's Court is kind of like a Mary Sue thing? Or maybe like Rey in Star Wars?

Posted by: Jonah Goldberg at January 20, 2019 07:18 PM (eXA4G)

436 427
We can't anything going offensively.

Posted by: Jewells45 at January 20, 2019 07:16 PM (dUJdY)
Mahomes is a kid. Let him settle down. First half, second half. Everything can change. They're had such an awesome year.

Posted by: Peaches at January 20, 2019 07:18 PM (14URa)

437 I would run it but let heat build up before turning blower on.

Posted by: Skip at January 20, 2019 07:18 PM (/rm4P)

438 So if the Chefs do turn things around and get to the Stupid Bowl, what is the over under? 120?

Posted by: 18-1 at January 20, 2019 07:18 PM (cRkMZ)

439 blaster - Thanks. Those who know me know that I'm slow on the uptake.

Posted by: Mike Hammer, etc., etc. at January 20, 2019 07:19 PM (Ou6XS)

440 Something to do with the cube root of negative Pi.
___

I like pie.

Posted by: Melissa Etheridge at January 20, 2019 07:19 PM (cRkMZ)

441 18-1, whoever wins this game here, I want to see the Rams eat shit. Sorry, but it's how I really feel.

Posted by: Peaches at January 20, 2019 07:19 PM (14URa)

442 Well, duh. I see it is tonight, as well as an eclipse. I expect this has been discussed...
Posted by: Mike Hammer, etc., etc. at January 20, 2019 07:17 PM (KoKdw)

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

Ace's thread on it is one floor down.

Posted by: Calm Mentor's GoFundMe at January 20, 2019 07:19 PM (ffYR/)

443 Posted by: Peaches at January 20, 2019 07:18 PM (14URa)

Yeah, last time we played them it was close. I recall Mahomes was a bit nervous. Hope he can settle down and get this done.

Posted by: Jewells45 at January 20, 2019 07:20 PM (dUJdY)

444 295 OK, this is wildly OT but the Horde can be full of knowledge.

My car is iced in. More than 1/4" maybe a half. Hack hack hack with the scraper does little to nothing.

I thought maybe I'd just wait til tomorrow and let the sun warm it up, but tomorrow's high is going to be 8 deg. The hitch is that the heater doesn't really start to work until the car is moving. I'm letting it run now but I have little hope.

So, (i) I assume that it's dangerous to try to pour warm or hot water on the windshield. Is that correct?, and (ii) I have a sprayer and was thinking that maybe a solution of warm water and salt might get me somewhere.

Ideas? TIA

Posted by: Bandersnatch at January 20, 2019 06:41 PM (fuK7c)

When expecting ice, park so your windshield is exposed to the sun. The interior of the car will heat, melting the layer of ice right next to the car. If you can then exert enough force to break the ice (over the metal parts, not the glass), the broken ice will come right off. Ice on the glass will often then slide off with little effort.

Anti-freeze is a deadly poison that apparently tastes good to pets. Do not use it unless you plan to wash any residue down a storm drain. Alcohol may help, both because of the lower freezing temperature and because any excess alcohol will help remove the water as i melts. Think the green windshield fluid (if you live far enough north you will be familiar with it) that you need to use when that trashy blue stuff freezes solid overnight. Salt may help (NaCl if the temperature is 20F or higher, I think KCl is required for lower temperatures down to nearly 0F, I think, but I'm too lazy to look it up.) Solar assisted heating is your best bet, but requires pre-planning to make it work. A heating pad applied to the inside of the window should work in theory, but I have never fallen that low (I paid for that heated windshield, I'm going to use it!) - think one of those blue ice packages, but soak it in heated water rather than freezing it.

Posted by: half a mind at January 20, 2019 07:20 PM (np68J)

445 I think if I were President not paying your security guards would not seem a great idea

Posted by: Unpaid secret service at January 20, 2019 07:20 PM (05oyJ)

446 Ben!


Yes PLEASE!

Posted by: nurse ratched at January 20, 2019 07:20 PM (PkVlr)

447 The page on cow udder also includes links to a veritable festival of cringe-inducing delicacies that I can't imagine being drunk enough to eat. Like cow hoof soup. Uh...yum?

Posted by: antisocialist at January 20, 2019 07:20 PM (2shuf)

448 LizLem, occasionally.

Posted by: Infidel at January 20, 2019 07:20 PM (9L2du)

449 I'm running into dead ends, so an extra dimension may necessitated. Something to do with the cube root of negative Pi.
Posted by: Burger Chef
----------

At the least, it will have to be circular, but more likely, shaped like a Mobius strip. Nice project.

Posted by: Mike Hammer, etc., etc. at January 20, 2019 07:22 PM (Ou6XS)

450 yeah.. I'm late to the party.. as per usual..
But that steak up top is very poorly cooked. It might have a nice crust, but the gray meat underneath it is inexcusable!
Reverse sear.. or at the very least a quick sear and into the oven.
I like mine somewhere between medium rare and medium.. a good deep pink all the way through.. without any of that gray crap.
and lamb chops? Medium rare-medium! Made them the other night.. broiled to perfection!

Posted by: Chi-Town Jerry at January 20, 2019 07:23 PM (438dO)

451
Cars these days don't even have grills. They have slits.

But if you block half or more of the radiator with cardboard, you'll get more Heat out of the vents.

Until the car overheats, which will eventually lead to catastrophe.

Posted by: Soothsayer -- Fake Commenter at January 20, 2019 07:23 PM (prTbl)

452 Late to thread but I was thinking that the best meal someone has ever eaten involves a lot more than just how good the food is.

Posted by: Can't resist temptation at January 20, 2019 07:23 PM (2DOZq)

453
Trollsign! Usul has called a big one!

Posted by: IllTemperedCur at January 20, 2019 07:24 PM (eXA4G)

454 Posted by: half a mind at January 20, 2019 07:20 PM (np68J)

Good to see you.
How are you feeling, brother?

Posted by: FenelonSpoke at January 20, 2019 07:25 PM (AllCR)

455
Just for the record, we hate this Blood Moon thing.

Posted by: The Crips at January 20, 2019 07:26 PM (eXA4G)

456 Late to thread but I was thinking that the best meal someone has ever eaten involves a lot more than just how good the food is.


Like the ones that result in a successful seduction.

Posted by: Bandersnatch at January 20, 2019 07:26 PM (fuK7c)

457 Oh, did you notice "fat and gristle?" Good. Because that is an integral
part of any great steak. Crispy, practically liquid fat is one of the
joys of eating, and a piece of gristle, coated with that fat and
softened and crisped by the heat is an unsung glory of the carnivorous
arts. -- CBD

-----
It is known.
That's why I love keto.


Posted by: Tonypete at January 20, 2019 07:27 PM (9rIkM)

458 (449) Mobius Rainbow! It's inclusive!

Posted by: Burger Chef at January 20, 2019 07:27 PM (RuIsu)

459 Bander,

My thoughts exactly

Posted by: nurse ratched at January 20, 2019 07:27 PM (PkVlr)

460 I can get in, but the heater doesn't really do anything until it's in motion.

If it's an automatic, you can get the engine up to normal operating temp faster by putting it in drive, holding the brake tightly and running the engine up to 1500-2000 RPM. Be sure there's nothing you care a lot about in front of you in case your foot slips

Posted by: Bob the Bilderberg's phone at January 20, 2019 07:27 PM (NYgVq)

461 Hmm, got strange message on laptop. Battery fully charged, consider replacing you battery.

Posted by: Infidel at January 20, 2019 07:27 PM (9L2du)

462 456 Late to thread but I was thinking that the best meal someone has ever eaten involves a lot more than just how good the food is.


Like the ones that result in a successful seduction.
Posted by: Bandersnatch at January 20, 2019 07:26 PM (fuK7c)

Heh. That was the night that I think I had the best steak I ever had. Cafe Annie. For all I know the after meal dessert may have subconsciously made me think that.

Posted by: Can't resist temptation at January 20, 2019 07:29 PM (2DOZq)

463 Hmm, what kind of car, Bander?

Posted by: hogmartin at January 20, 2019 07:29 PM (t+qrx)

464 Weasel -
What are you smoking this evening? I have a Romeo y Julietta 1875. And a glass of Madeira.

Posted by: CrotchetyOldJarhead at January 20, 2019 07:30 PM (YndB3)

465 Cars these days don't even have grills. They have slits.
--------
Apparently you haven't encountered a Lexus RC:

https://preview.tinyurl.com/y8lzv4gv

Posted by: Mike Hammer, etc., etc. at January 20, 2019 07:30 PM (w54mS)

466 Nood. Guns.

Posted by: Peaches at January 20, 2019 07:30 PM (14URa)

467 Gun nood. Find out the answer to last week's cliffhanger.

Posted by: Bob the Bilderberg's phone at January 20, 2019 07:31 PM (NYgVq)

468
Hmm, what kind of car, Bander?
Posted by: hogmartin at January 20, 2019 07:29 PM (t+qrx)



If it's a Pinto, I think you just need to tap the bumper.

Posted by: Dateline NBC at January 20, 2019 07:31 PM (9gHOW)

469 But my best meal was homemade shrimp creole after a day of skiing that started with a broke down car in the Rockies. I can still taste the joy that everything was right in the world.

Posted by: Can't resist temptation at January 20, 2019 07:32 PM (2DOZq)

470
Like the ones that result in a successful seduction.
Posted by: Bandersnatch at January 20, 2019 07:26 PM (fuK7c)

If you're planning a seduction make sure she comes to your house because if you go out with a completely iced windshield the only object you're likely to seduce-or rather you car is- is the ditch on the side of the road. Stay safe!

Posted by: FenelonSpoke at January 20, 2019 07:32 PM (AllCR)

471 If it's a Pinto, I think you just need to tap the bumper.


Posted by: Dateline NBC at January 20, 2019 07:31 PM (9gHOW)
Bwahahahahahahahahaha!

Posted by: Peaches at January 20, 2019 07:32 PM (14URa)

472
If it's an automatic, you can get the engine up to normal operating temp faster by putting it in drive, holding the brake tightly and running the engine up to 1500-2000 RPM. Be sure there's nothing you care a lot about in front of you in case your foot slips
Posted by: Bob the Bilderberg
-------

Well, yes, but rather hard on the transmission.

Posted by: Mike Hammer, etc., etc. at January 20, 2019 07:32 PM (w54mS)

473 Posted by: CrotchetyOldJarhead at January 20, 2019 07:30 PM (YndB3)
------
Nice!
I had a Cohiba knock off.

Posted by: Weasel at January 20, 2019 07:32 PM (MVjcR)

474 COJ, I'm having a coffee infused cheroot courtesy of Weasel and a Balvenie.

Posted by: Ben Had at January 20, 2019 07:32 PM (+0faA)

475 Hmm, what kind of car, Bander?


Is an XTerra.

I'm thinking that maybe tomorrow I'll get another extension cord (I don't think the one I have is long enough) and just put a space heater in it.

Posted by: Bandersnatch at January 20, 2019 07:33 PM (fuK7c)

476 I poured warm water on my windshield all the time to quickly get rid of ice.

Posted by: Can't resist temptation at January 20, 2019 07:33 PM (2DOZq)

477 Ben Had...... a coffee infused cheroot ?

Posted by: CrotchetyOldJarhead at January 20, 2019 07:35 PM (YndB3)

478 An intersectionality slide rule is deceptively simple...

it's simply a 12" x 1" slat of wood with "THAT'S NOT FUNNY" in large block print Sharpie letters.

Posted by: Warai-otoko at January 20, 2019 07:35 PM (Ct55T)

479 We used to hook lawn sprinklers up and run on girl's cars overnight in sub freezing temps. Next morning, 8 ton car.

Posted by: DBCooper at January 20, 2019 07:38 PM (bttOm)

480
Go to gun thread.

I just 'mented a good solution for your iced windscreen.

Posted by: Soothsayer -- Fake Commenter at January 20, 2019 07:39 PM (prTbl)

481 TIMEOUT!!!?&!!

Posted by: Andy Reid at January 20, 2019 07:43 PM (wNN8A)

482 I just 'mented a good solution for your iced windscreen.

Tanks

Posted by: Bandersnatch at January 20, 2019 07:43 PM (fuK7c)

483 can the chiefs suck any more ? not even 3 on that possession ?

Posted by: Wall E. George at January 20, 2019 07:45 PM (KdryZ)

484 For years I thought I'd invented my own way of making steaks, and then someone told me it had already been invented and was called a Pittsburgh steak. I'd always liked charred fat on the outside, and bleeding raw on the inside, but never realized I could get both at once, until one night when I was hungry, didn't want to go out (snow on the ground), and the only really solid food I had in the house was a strip steak in the freezer. I thought "If I put this in the pan frozen as it is, and broil it long enough, it will certainly be edible. I wonder if it will be any good?" This was before microwaves, and defrosting it would have taken far too long. It was delicious! Burnt to charcoal on the outside AND raw on the inside! The only difficulty in making a Pittsburgh steak this way is making sure it's the right thickness. A 1/2" steak will be well-done in the middle before it's charcoal on the outside, and a 2" steak will still be frozen solid in the middle even when thoroughly charred on the outside. An inch or so works very well. I make all my steaks this way now - not having a grill.

Posted by: Dr. Weevil at January 20, 2019 07:49 PM (298vS)

485 Screw those Vegan Animal Rights idiots blocking the Meat area lets take these stupid people like them and maroon them on a island with deadly plant life on it

Posted by: Spurwing Plover at January 21, 2019 02:17 AM (FLiOE)

486 Eat like a vegtable think like a vegtable. Eat like a top level carniverous predator think like one. Your call. I give cant spule.

Posted by: Ray at January 21, 2019 11:00 AM (AVxHd)

487 Breakfast? Waffle House. Pork chops with grilled chilies and onions with a side of hashbrowns.

Posted by: AzDesertRat at January 21, 2019 01:25 PM (/2TXu)

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Milestone: Oliver Willis Posts 400th "Fake News Article" Referencing Britney Spears
Liberal Economists Rue a "New Decade of Greed"
Artificial Insouciance: Maureen Dowd's Word Processor Revolts Against Her Numbing Imbecility
Intelligence Officials Eye Blogs for Tips
They Done Found Us Out, Cletus: Intrepid Internet Detective Figures Out Our Master Plan
Shock: Josh Marshall Almost Mentions Sarin Discovery in Iraq
Leather-Clad Biker Freaks Terrorize Australian Town
When Clinton Was President, Torture Was Cool
What Wonkette Means When She Explains What Tina Brown Means
Wonkette's Stand-Up Act
Wankette HQ Gay-Rumors Du Jour
Here's What's Bugging Me: Goose and Slider
My Own Micah Wright Style Confession of Dishonesty
Outraged "Conservatives" React to the FMA
An On-Line Impression of Dennis Miller Having Sex with a Kodiak Bear
The Story the Rightwing Media Refuses to Report!
Our Lunch with David "Glengarry Glen Ross" Mamet
The House of Love: Paul Krugman
A Michael Moore Mystery (TM)
The Dowd-O-Matic!
Liberal Consistency and Other Myths
Kepler's Laws of Liberal Media Bias
John Kerry-- The Splunge! Candidate
"Divisive" Politics & "Attacks on Patriotism" (very long)
The Donkey ("The Raven" parody)
News/Chat