Food Thread: "Against Stupidity, The Very Gods Themselves Contend In Vain"

I was wandering aimlessly through the market, desperately seeking some divine spark that would guide me to that night's dinner, when I stumbled across some nice looking chopped clams at the seafood counter. I had used them before in pasta with clam sauce, and they were quite good, as was the recipe I had used many times in the past. So I swooped in and grabbed a couple of containers, knowing that it was an easy and satisfying dish. Oh, and since bacon was on sale, I grabbed a pound, because everyone needs bacon. Yes, I have about three pounds in the freezer. What's your point?

Anyway, the bacon was for a meat sauce. Yes..bacon in meat sauce. I had seen an easy and easily modifiable recipe for it a few days before, and having something like that in the refrigerator is rarely a bad idea. A pound or two of ground chuck and I was off to the races!

I have most of my recipes in a large file on my home PC, so it was easy to find the clam sauce recipe. I searched for "clams," printed the first hit, then onto the internet for the printed version of the meat sauce with bacon, and I was ready to rumble!

The meat sauce recipe was stupidly simple, and in reality I didn't need the printed version because it wasn't much different than most generic recipes. And the clam sauce recipe was an old friend, so what could go wrong?

As it turns out...quite a bit. The bacon sauce was fine. Actually, better than fine. It was damned good, and it's going into my recipe file after a few changes. On the other hand, the clam sauce was a resounding dud. Why? Because your friendly neighborhood Dildo printed the wrong one, and didn't pay any attention until it was too late.

I often save recipes to look at, with very little intention to use them. And that's what I had printed by mistake. The tried and true recipe moldered in its electronic dungeon while the untested and thoroughly crappy one got to prance around my kitchen, blowing Bronx cheers and mocking me for being an idiot.

What's the moral of this story? Hell, I have no idea. Maybe, "Don't be stupid?"

******
Here's another in what I expect to be a long line of Morons with more impressive baking chops than mine.

I remember staying at a B&B with a great outdoor patio, complete with a wood-fired oven. At dinner one night (thankfully it wasn't communal tables!) the chef brought out a chunk of bread he had baked in that oven just a few hours before. It was great, as most fresh bread is, but it had a lovely faint smokiness that really intrigued me.

Take it away, commenter "Brian" with his hand-built oven...

I'll first say that I've never had any formal cooking or baking training, I just picked up stuff watching my mother, experimenting over the years & more recently the internet.
Regarding temperature control: with a wood fired oven you have very little. Unknown to me prior to building my oven, the chimney for the fire is outside the oven. Once you put the door in place, the dome of the oven is totally enclosed. Picture an igloo. The chimney comes off the tunnel part & the door is located between the tunnel & dome.
If you're making something with the door off, like pizza or naan, you can keep a small fire going off to the side to keep the temperature up. When you make bread, you clean out the fire & ash before you bake. When the loaves go in it’s the stored heat in the big mass of fire brick that does the baking. Once the fire is out, the temperature of the fire brick evens out (this is called soaking) then starts to slowly decline. How slowly it declines depends mostly on how much insulation you have jammed into the enclosure (you can't have too much). The trick for making bread is to have the loaves ready to go when the oven temperature has declined to your baking temperature.
This may sound hard to coordinate but it's not once you get used to how your oven behaves - and every oven behaves differently. Something I've learned about making bread in my oven: baking temperature & time are quite flexible - the bread may turn out lighter or darker or crispier but it is always excellent. I put some thermocouples in my oven which I used to monitor temperature at various places. You can see them in the build photos. Initially I recorded data every time I fired the oven but now I know how it behaves so it's more just a cool geeky feature.
Regarding humidity, I use a misting spray bottle to spray the loaves when they go in & a bit into the oven before closing the door.

Here's his oven, and below it is a link to a great video of him making bagels!

Bagel Day At Sugar Lake

******
From commenter "S. Lynn" comes an interesting way to use barrel staves. My personal preference is to use them for barrels holding wine or Scotch or bourbon, but this is nice too!

******
"Cheribebe" likes fresh pita! here's a recipe she found....
Easy Pita Bread Recipe
I am rapidly coming to the realization that my goal of thick and fluffy pitas is more dependent on technique than recipe. Leaving the dough a bit thicker, letting it rise a bit more, and not promoting the pocket by letting it steam open is the key. Or not, and I am fooling myself. But the worst case is that I will have lots of fresh pita to eat.
******
Now that I look at it again, it isn't so generic, and I didn't really follow the recipe. I used chicken stock instead of beef stock, no bay leaf, I used powdered ancho chile instead of fresh green chile, no tomato paste, and I used rough chopped tomatoes for a very rustic flavor.

Spaghetti with Bacon and Beef Sauce

Yes, it's Rachel Ray. So sue me.

I'm not proud. if it tastes good I''ll cook it and eat itt. Happily. With gusto, and with food flying.

******
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 04:00 PM

Comments

(Jump to bottom of comments)

1 Think I'll have some Steak-ummm sandwiches tonight.

Haven't had 'em in a while.

Posted by: HH at April 14, 2019 04:00 PM (mIJBI)

2 I have no idea about what to fix tonight.
Take out I'm guessing.

Posted by: Diogenes at April 14, 2019 04:02 PM (0tfLf)

3 CBD had a little clam
Its shell was white as snow
And every time that CBD cooked
The clam was sure to blow!

Posted by: Muldoon at April 14, 2019 04:03 PM (m45I2)

4 I was wondering what to have for supper. Spaghetti sounds good, especially with a little chicken piccata.

Thanks, CBD?

Posted by: Mary Poppins' Practically Perfect Piercing at April 14, 2019 04:05 PM (Ki5SV)

5 Posted by: Diogenes at April 14, 2019 04:02 PM (0tfLf)

So no food in the house?

Posted by: HH at April 14, 2019 04:08 PM (mIJBI)

6 Dad built an outdoor brick oven for his mom. Some good roasted chicken and potatoes came out of it, as well as bread.

Posted by: kallisto at April 14, 2019 04:10 PM (S7fGm)

7 Clams and cured pork have had a long and sordid love affair...it is true

Posted by: Lone Ranger at April 14, 2019 04:10 PM (4voYv)

8 Is it Clams or Oysters that could best be described as sea snot...

Posted by: Phil Hartmark F/K/A Truck Monkey at April 14, 2019 04:11 PM (flINI)

9 An outdoor oven, how nice, Brian. I see your pooch came out to help.

Got any spare salt bagels?

Posted by: Frau Doktor Professor All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 14, 2019 04:11 PM (kQs4Y)

10 Is it Clams or Oysters that could best be described as sea snot...
Posted by: Phil Hartmark F/K/A Truck Monkey at April 14, 2019 04:11 PM

Burn the heretic!

Posted by: RedMindBlueState at April 14, 2019 04:12 PM (Pj/7Q)

11 Linguine al vongole is one of my all time favorites. And for such a butt simple recipe, it's super easy to screw up. Even the types/texture of clams makes a huge difference. No surprise the best 2 I've had were in Milan and Florence. Mostly similar ingredients and totally different outcomes.

Oh, and I finally got a pellet grill (camp chef), and freaking hell. I'm going to get fat. I'm interested to try baking with the thing, some people swear by doing bread and cookies in the things. The results I've seen (but not tasted) look compelling enough.

Tonight is left over tri-tip. Sadly as a new bachelor it takes me a long time to get through anything, even a rack of ribs.

Posted by: clutch cargo at April 14, 2019 04:12 PM (sLicW)

12 First gin and tonic of the season here.

Posted by: Frau Doktor Professor All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 14, 2019 04:12 PM (kQs4Y)

13 Never tried bacon in a meat sauce although I have done genoa salami and sopressata (mild). Gonna have to give it a whirl one night.

Posted by: madtechie at April 14, 2019 04:13 PM (gDNMH)

14 I am with CBD. I like food.

Posted by: Guy Mohawk at April 14, 2019 04:13 PM (r+sAi)

15 First gin and tonic of the season here.
Posted by: Frau Doktor Professor All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 14, 2019 04:12 PM

Hmmm...

*looks in the direction of the limes and tonic*

Posted by: RedMindBlueState at April 14, 2019 04:14 PM (Pj/7Q)

16 I just use Cento white clam sauce for the spaghetts. Probably should take a stab at preparing my own. CBD, what was awful about the recipe you used?

Posted by: kallisto at April 14, 2019 04:14 PM (S7fGm)

17 I got a nice piece of butterflied lamb for Easter. What's a good vegetable to serve with it?

Posted by: Frau Doktor Professor All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 14, 2019 04:15 PM (kQs4Y)

18 I just spent a ton of money at costco.

it doesn't help that both of my boys like cooking for their friends, and they do, frequently I come home to a house full of hungry kiddos, 18-22 years of age. and boy, can they eat....

I should be happy though, it is nice to be the house the kids like to visit and feel comfortable.

and yes, they DO clean the kitchen!!!

Posted by: nurse ratched at April 14, 2019 04:16 PM (PkVlr)

19 So the Mighty CBD fucks up once in awhile. He is mortal after all

Posted by: Misanthropic Humanitarian at April 14, 2019 04:17 PM (aA3+G)

20 Nothing worse then having your heart set on something good to eat but when you make it and take that first bite and it's a dud. Just damn.....

I like mixing a can of white clam sauce with a can of red clam sauce and lots of butter and diced tomatoes and onions.

Tonight it's steak burgers, mashed taters and peas and carrots.

But first, a martini at 5. One olive please.

Posted by: Hairyback Guy at April 14, 2019 04:18 PM (Z+IKu)

21 Pancetta is used in meat sauce, that's kind of bacon-y.

Posted by: kallisto at April 14, 2019 04:18 PM (S7fGm)

22 First-World childhood trauma: All I can think of, looking at that barrel-stave wall, is my mother asking me to dust it.

Posted by: mikeski at April 14, 2019 04:19 PM (P1f+c)

23 I just use alfredo sauce with the clams. I also use Angel Hair instead of linguini.

Posted by: Ben Had at April 14, 2019 04:19 PM (7QGOK)

24 CBD, what was awful about the recipe you used?

Posted by: kallisto at April 14, 2019 04:14 PM (S7fGm)

Ya know...it just...sucked.

Even though I used lots of clams their flavor was buried in the other stuff. And it called for cooking the clams too long, so they were a bit rubbery. And not enough garlic. Or lemon juice.

Posted by: CharlieBrown'sDildo at April 14, 2019 04:19 PM (wYseH)

25 Grandma had a handmade outdoor oven for years. Somehow that blessed woman made pies and cakes in it. I don't know how we got the temperature even enough for the cakes but she was magically in the kitchen so there's that.

Pork and saurkraut tonight from a previous made batch. Mrs. TP won't eat it but #4 son has warmed up to it.He's a good boy.

Posted by: Tonypete at April 14, 2019 04:20 PM (Y4EXg)

26 Spareribs in the smoker right now.

Posted by: The Great White Scotsman at April 14, 2019 04:20 PM (JUOKG)

27 I got a nice piece of butterflied lamb for Easter. What's a good vegetable to serve with it?
Posted by: Frau Doktor Professor All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 14, 2019 04:15 PM

I often serve asparagus at Easter with the lamb.

Posted by: RedMindBlueState at April 14, 2019 04:20 PM (Pj/7Q)

28 17 I got a nice piece of butterflied lamb for Easter. What's a good vegetable to serve with it?

......

Roasted parsnips doused in garlic and herb butter.

Posted by: Bitter Clinger at April 14, 2019 04:21 PM (x/kcP)

29 That Beenee Weenie is some good stuff.

On special occasions I open TWO cans.

Posted by: Clem Fiddleman at April 14, 2019 04:21 PM (C52p7)

30 What's a good vegetable to serve with it?

Posted by: Frau Doktor Professor All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 14, 2019 04:15 PM

When lamb is on the table at Chez Dildo I usually have it with lamb on the side.

I like lamb.

Posted by: CharlieBrown'sDildo at April 14, 2019 04:22 PM (wYseH)

31 When lamb is on the table at Chez Dildo I usually have it with lamb on the side.

I like lamb.
Posted by: CharlieBrown'sDildo at April 14, 2019 04:22 PM (wYseH)
----
A bold choice!

Posted by: Frau Doktor Professor All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 14, 2019 04:22 PM (kQs4Y)

32 >>>>Ya know...it just...sucked.

Thats what Mrs. MH said about her 2 loaves of sour dough bread she made this past week.
And I agreed with her, but patted her on the back for the effort.

Posted by: Misanthropic Humanitarian at April 14, 2019 04:22 PM (aA3+G)

33 You can never have too much lamb.

Posted by: Ben Had at April 14, 2019 04:23 PM (7QGOK)

34 Maybe the unsuccessful sourdough would make good croutons for soups and salads.

Posted by: Frau Doktor Professor All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 14, 2019 04:23 PM (kQs4Y)

35 Greek potatoes or potatoes vesuvio for the lamb.
Will you be roasting it or braising or rotisserie?

Posted by: Cheribebe at April 14, 2019 04:25 PM (fnWQo)

36 Mis Hun, that sounds like the start of a good bread pudding.

Posted by: Ben Had at April 14, 2019 04:26 PM (7QGOK)

37 15 First gin and tonic of the season here

I wish. More like hot toddys needed around here.

Posted by: Pete Seria at April 14, 2019 04:26 PM (7ZQe3)

38 Green beans braised in tomato with potatoes *fasolakia* Also very delicious

Posted by: Cheribebe at April 14, 2019 04:27 PM (fnWQo)

39 Cheriebebe, I will be roasting it with a sumac rub.

Vesuvio? I don't know what that is but I like it already.

Posted by: Frau Doktor Professor All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 14, 2019 04:28 PM (kQs4Y)

40 Mrs. JTB made a simple but delicious side dish yesterday. She added pieces of apple and carroway seeds to good German sauerkraut we get at Lidl. The kraut is the best commercial stuff we've tried. Heated it all a bit and served with center cut pork chops. Damn, it was good.

I could make a meal of this kraut with some warm rustic bread and a cold beer.

Posted by: JTB at April 14, 2019 04:29 PM (bmdz3)

41 Frau Doktor think lemon juice, olive oil and garlic
Mmmmmm!

Posted by: Cheribebe at April 14, 2019 04:29 PM (fnWQo)

42 Baby red potatoes steamed with rosemary and a little garlic is my go to side dish with lamb.

Posted by: Ben Had at April 14, 2019 04:29 PM (7QGOK)

43 Hmm. Was hoping "potatoes vesuvio" was taters in the shape of a volcano.

Posted by: Frau Doktor Professor All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 14, 2019 04:30 PM (kQs4Y)

44 your first mistake was making *anything* with clams...

Posted by: redc1c4 at April 14, 2019 04:30 PM (ER1jH)

45 I like potato pancakes with lamb.

Posted by: nurse ratched at April 14, 2019 04:30 PM (PkVlr)

46 I can't wait 'til Easter Sunday. My Lenten fast of sugary confections will be done!

Posted by: kallisto at April 14, 2019 04:31 PM (S7fGm)

47 Stop N Shop has been on strike for almost two days now so I figured the steaks would be marked down. I was right.

I got their last rib-eye and the pleasure of walking through a picket line.

Posted by: Bandersnatch at April 14, 2019 04:31 PM (fuK7c)

48 I think I'll go with the potatoes vesuvio, and maybe some asparagus.

And a good wine.

Posted by: Frau Doktor Professor All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 14, 2019 04:32 PM (kQs4Y)

49 43. Ok Eris, that had me thinking of the Brady Bunch episode when Peter has the volcano science experiment and everyone gets coated in crud!!

Posted by: Cheribebe at April 14, 2019 04:33 PM (fnWQo)

50 My mom always wants a leg of lamb on Easter. Roast taters and carrots and a big batch of greens, collards usually and mint chutney and a loaf of sourdough. She is quite demanding.

Posted by: Lone Ranger at April 14, 2019 04:33 PM (4voYv)

51 40. went to Lidl the first time last month. I liked it.

Posted by: kallisto at April 14, 2019 04:34 PM (S7fGm)

52 I made some brownies in the microwave the other day and I'm going to do it again but this time after they are done I'm going to do cheesecloth wrap on them. I just can't decide if I want to do Brandy or spiced rum.

Posted by: Ben Had at April 14, 2019 04:37 PM (7QGOK)

53 >12 First gin and tonic of the season here.
Posted by: Frau Doktor Professor All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 14, 2019 04:12 PM (kQs4Y)

Cheers Eris! Same here.

Posted by: Muad'dib at April 14, 2019 04:38 PM (zMvJD)

54 I'm about 6 hours into a slow cooker pot roast recipe that Jane D'oh linked a couple of weeks ago. It sounded so simple that even I can't screw it up. *crosses fingers*

I have a Rival Crock Pot that looks like it dates from the 1970s which I inherited from my parents. I've never used it in the nearly 20 years I've lived here. It's just been sitting quietly in the back of the cabinet. I don't know when it was last used. It's quite possible that it hasn't been used since the 70s.

Posted by: rickl at April 14, 2019 04:39 PM (sdi6R)

55 rickl. this could be the start of some thing.

Posted by: Ben Had at April 14, 2019 04:41 PM (7QGOK)

56
I should be happy though, it is nice to be the house the kids like to visit and feel comfortable.

and yes, they DO clean the kitchen!!!

Posted by: nurse ratched

Yup. Money is nice, but that sort of memory is better than gold.

Posted by: pep at April 14, 2019 04:41 PM (T6t7i)

57 Soooooo...are we allowed to have the *good* clam sauce recipe or no?

Posted by: DangerGirl (without my sanityprod) at April 14, 2019 04:42 PM (SRarZ)

58 54. I have a Rival slow cooker I got for 9.99 at Lowe's about twenty years ago. It's basic, and has never let me down. I'm sure your meal will be great!

Posted by: kallisto at April 14, 2019 04:43 PM (S7fGm)

59 nurse ratched, what are you all having for food at the MoMe?

Posted by: Ben Had at April 14, 2019 04:43 PM (7QGOK)

60 I'm doing the whole Easter dinner again this year.

And I'm making this Lemoncello Tiramisu. It's by Valerie Bertinelli. So sue me.

TART LEMON TIRAMISU

16 ou. mascarponeOne 11-12 ou. jar lemon curd1/2 cup sugar2 tsp. finely grated lemon zest, plus more for garnish3/4 cups heavy cream3/4 cup limoncello1 T. lemon juiceOne 7 ou. package ladyfingers

Put the mascarpone, lemon curd, sugar and lemon zest in a large bowl and beat with an electric mixer until smooth. In a separate bowl, beat the cream until it holds medium stiff peaks. Mix a third of the cream into the mascarpone mixture to lighten it, then fold in the remaining cream.

Stir together the limoncello, lemon juice, and 1/4 cup water in a shallow bowl. Working one at a time, quickly dip half of the lady fingers in the liquid, turning to coat both sides, and arrange in an even layer in an 8-inch glass baking dish. Spread half the cream mixture over the ladyfingers and smooth evenly. Repeat with the remaining ladyfingers and the rest of the cream. Sprinkle some lemon zest over the top, then cover with plastic wrap and refrigerate at least six hours and preferably overnight.

Serves 6-8

I'm making another dessert, as well.

Posted by: Jane D'oh at April 14, 2019 04:44 PM (ptqGC)

61 WeaselWoman is headed to the store. Ham and Swiss cheese sammiches tonight!

Posted by: Weasel at April 14, 2019 04:45 PM (MVjcR)

62 Dammit to hell, pixy.

Posted by: Jane D'oh at April 14, 2019 04:45 PM (ptqGC)

63 That sounds great, Jane. I love lemon desserts.

Posted by: DangerGirl (without my sanityprod) at April 14, 2019 04:45 PM (SRarZ)

64 Fun post. Love the outdoor oven.

Seafood is the easiest meal to make when in a hurry. Any fillet is an amazing centrepiece to a meal w a side of whatever you like. So much flavour packed in fish.

Posted by: Arti at April 14, 2019 04:45 PM (2VIOY)

65 >61 WeaselWoman is headed to the store. Ham and Swiss cheese sammiches tonight!
Posted by: Weasel at April 14, 2019 04:45 PM (MVjcR)

Toasted or not?

Posted by: Muad'dib at April 14, 2019 04:45 PM (zMvJD)

66 I may get all wacky and toast the bread, too.

Posted by: Weasel at April 14, 2019 04:46 PM (MVjcR)

67 I'm also making a strawberry banana icebox "cake." I have two young men coming who won't care for the limoncello tiramisu.

The "cake" part consists of British tea crackers and Nabisco's choc. wafers.

Posted by: Jane D'oh at April 14, 2019 04:47 PM (ptqGC)

68 Posted by: Muad'dib at April 14, 2019 04:45 PM (zMvJD)
-----
Great minds....

Posted by: Weasel at April 14, 2019 04:47 PM (MVjcR)

69 12 First gin and tonic of the season here.

Posted by: Frau Doktor Professor All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 14, 2019 04:12 PM (kQs4Y)

My husband and I celebrated getting the deck back together after weeks of construction and painting with our first gin and tonics of the season, too.

*cheers!*

Posted by: Jane D'oh at April 14, 2019 04:48 PM (ptqGC)

70 DangerGirl. I was touting your nanner pudding the other night.

Posted by: Ben Had at April 14, 2019 04:48 PM (7QGOK)

71 I have a buffalo brisket in the freezer. I should cook it this summer, it is vacuum sealed but it still isn't going to stay good forever. But I'm skeered. They say beef brisket is tricky to get it to come out well and Buffalo in general is fussier being so lean.

Any suggestions? Should I marinade it beforehand? I don't have a smoker but probably could borrow one. Its pretty big so I don't think it would even go in the crock pot, I'd have to cut it in half. I'm thinking probably marinade, maybe score it and tuck some bacon grease in the cuts and cook some thick cut bacon on top of it if I go for trying to smoke it.

Posted by: PaleRider is simply irredeemable at April 14, 2019 04:48 PM (tvaoL)

72 Posted by: DangerGirl (without my sanityprod) at April 14, 2019 04:42 PM (SRarZ)

#twoweeks.

Posted by: CharlieBrown'sDildo at April 14, 2019 04:49 PM (wYseH)

73 Ben Had,

Mark is going to bring a charcoal BBQ and we are going to burn a couple of different animals. Since this is our first, I think we will keep it simple.

Hopefully we have the opportunity to do a MoMe again and can figure out more fancy, regional cuisine.

Posted by: nurse ratched at April 14, 2019 04:49 PM (PkVlr)

74 I'm grilling steak tonight and Chani is making bearnaise.

Posted by: Muad'dib at April 14, 2019 04:50 PM (zMvJD)

75 Seafood is the easiest meal to make when in a hurry. Any fillet is an amazing centrepiece to a meal w a side of whatever you like. So much flavour packed in fish.

Posted by: Arti at April 14, 2019 04:45 PM (2VIOY)
---
except that it all tastes like feesh.

Posted by: redc1c4 at April 14, 2019 04:50 PM (ER1jH)

76 39 Cheriebebe, I will be roasting it with a sumac rub.

Vesuvio? I don't know what that is but I like it already.
Posted by: Frau Doktor Professor All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 14, 2019 04:28 PM (kQs4Y)

Sumac? Isn't that like poison ivy?

Posted by: Insomniac at April 14, 2019 04:51 PM (NWiLs)

77 oh, and Ben Had,

any suggestions would be welcomed. I know yall get a pretty fancy spread going.......

Posted by: nurse ratched at April 14, 2019 04:51 PM (PkVlr)

78 I'm afraid to make a ricotta pie for Easter because it never turns out as good as Mom's. I'll probably head to the bakery case at WF. No, wait - babka from the Polish bakery! YES

Posted by: kallisto at April 14, 2019 04:51 PM (S7fGm)

79 You keep recipes on your PC? Neat. I still remember trying to make that a selling point in the Atari 800 days. Nobody fell for it back then.

Posted by: Ask Mr. Lizard at April 14, 2019 04:51 PM (pWmFi)

80 Does tuna salad count as seafood for dinner? Asking for, well, me.

Posted by: Insomniac at April 14, 2019 04:52 PM (NWiLs)

81 >>> 70 DangerGirl. I was touting your nanner pudding the other night.
Posted by: Ben Had at April 14, 2019 04:48 PM (7QGOK)

I don't *usually* like banana pudding, but DG's version is awesome.

Posted by: Helena Handbaskiet at April 14, 2019 04:52 PM (0ReGO)

82 I usually do beef brisket in the oven, couldnt be easier and everyone loves it.

Coat all sides heavily in seasoning and powdered garlic, add couple of caps full of liquid smoke then cook in tightly covered with foil pan at 250 overnight.

Seasoning I use is Salt Grass Steakhouse seasoning.

Posted by: Mordineus at April 14, 2019 04:53 PM (AI7T1)

83 Nice brick oven, Brian. When we move (possibly within 5 years) the second thing I want to do is build a brick oven. First thing is build and/or setup a workshop.

In other food news, got a pork shoulder in the big green egg. Another three (or so) hours to go, then pulled pork sammiches for dinner.

Posted by: Average Guy at April 14, 2019 04:53 PM (LMcFk)

84 hi Insom!

wish you were here for dinner tonight! we're having a lovely roast, potatoes, mushrooms in tarragon butter and some zucchini. starting the roast in just a few.

Posted by: nurse ratched at April 14, 2019 04:53 PM (PkVlr)

85 nurse ratched, simple is the best. Burgers and Hot Dogs are always a hit and don't forget the marshmallows.

Posted by: Ben Had at April 14, 2019 04:53 PM (7QGOK)

86 DangerGirl. I was touting your nanner pudding the other night.

Posted by: Ben Had at April 14, 2019 04:48 PM (7QGOK)

Aw, thanks. I just made it a couple of weeks ago, hadn't had it in a while.

And CBD *blows raspberry*

Posted by: DangerGirl (without my sanityprod) at April 14, 2019 04:53 PM (SRarZ)

87 I'm doing a braised boned and butterflied leg of lamb this year. Braised till it's falling apart, like lamb shanks.

Making the usual asparagus wrapped in proscuitto, some lady peas I bought at the end of summer last year, lemon rice (I like lemon), deviled eggs, my three cheese mac and cheese (because son), and a tossed salad with fresh strawberries and other goodies. Will buy some great rolls at a local Jewish bakery.

And the two desserts I mentioned above.

Posted by: Jane D'oh at April 14, 2019 04:53 PM (ptqGC)

88 Well hellooooooo nurse!

Aren't you going to roast a hipster on a spit at the MoMe? Not to eat, but for ritualistic and humanitarian purposes?

Posted by: Insomniac at April 14, 2019 04:54 PM (NWiLs)

89 I have a Rival Crock Pot that looks like it dates from the 1970s which I inherited from my parents. I've never used it in the nearly 20 years I've lived here. It's just been sitting quietly in the back of the cabinet. I don't know when it was last used. It's quite possible that it hasn't been used since the 70s.
Posted by: rickl at April 14, 2019 04:39 PM (sdi6R)
---
Is it burnt orange? Those things never die! I got Mom a new crockpot only because OrangeMan didn't have a lid anymore. But it yet lives.

Posted by: Frau Doktor Professor All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 14, 2019 04:54 PM (kQs4Y)

90 88 Well hellooooooo nurse!

Aren't you going to roast a hipster on a spit at the MoMe? Not to eat, but for ritualistic and humanitarian purposes?
Posted by: Insomniac

this is why I love you!

Posted by: nurse ratched at April 14, 2019 04:55 PM (PkVlr)

91 CBD,

You brag about your usual clam sauce recipe, then withhold it.

Give!

Posted by: naturalfake at April 14, 2019 04:55 PM (CRRq9)

92 84 hi Insom!

wish you were here for dinner tonight! we're having a lovely roast, potatoes, mushrooms in tarragon butter and some zucchini. starting the roast in just a few.
Posted by: nurse ratched at April 14, 2019 04:53 PM (PkVlr)

Absolutely killing me here...

Posted by: Insomniac at April 14, 2019 04:57 PM (NWiLs)

93 don't forget the marshmallows.

Posted by: Ben Had at April 14, 2019 04:53 PM (7QGOK)

Omg. My husband will eat anything on this earth, but is horrified by the very idea of a marshmallow. Which I *may* have mentioned to a safari ranger our last night in camp in Africa. Which produced a yuge bowl of multicolored marshmallows in front of husband during dessert. Which made him gag.

Posted by: Jane D'oh at April 14, 2019 04:57 PM (ptqGC)

94 Yo!

Posted by: Yo! at April 14, 2019 04:57 PM (9JQVX)

95 In before 100. !!

Posted by: Yo! at April 14, 2019 04:58 PM (9JQVX)

96 Sumac? Isn't that like poison ivy?
Posted by: Insomniac at April 14, 2019 04:51 PM (NWiLs)
---
I was gonna add, not the poison kind, but this is a smaht food blog and figured everybody knew that.

It's a that lends a tart, almost lemony taste.

https://www.thekitchn.com/inside-the-spice-
cabinet-sumac-67042

I'm going to try this rub recipe:

https://www.jordanwinery.com/culinary/
recipes/ leg-of-lamb-with-sumac-rub

Posted by: Frau Doktor Professor All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 14, 2019 04:58 PM (kQs4Y)

97 FIRST!!!!!

Posted by: Sponge at April 14, 2019 04:58 PM (Zz0t1)

Posted by: Frau Doktor Professor All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 14, 2019 04:58 PM (kQs4Y)

99 Okay,

I'm officially impressed with "Brian", if indeed that is your real name.

Nice looking home-build wood fire oven what he built!

And then delicious looking bread-stuffs!

Great job all around.

Your bagels look both rustic and delish.

You need some home-made cream cheese now to go with them.

Posted by: naturalfake at April 14, 2019 04:58 PM (CRRq9)

100 *waits*

Posted by: The Barrel at April 14, 2019 04:58 PM (ptqGC)

101

Barrel

Posted by: Sponge at April 14, 2019 04:58 PM (Zz0t1)

102 96 Sumac? Isn't that like poison ivy?
Posted by: Insomniac at April 14, 2019 04:51 PM (NWiLs)
---
I was gonna add, not the poison kind, but this is a smaht food blog and figured everybody knew that.

It's a that lends a tart, almost lemony taste.

https://www.thekitchn.com/inside-the-spice-
cabinet-sumac-67042

I'm going to try this rub recipe:

https://www.jordanwinery.com/culinary
/recipes/ leg-of-lamb-with-sumac-rub
Posted by: Frau Doktor Professor All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 14, 2019 04:58 PM (kQs4Y)

Huh. I was truly never aware of any other kind.

Posted by: Insomniac at April 14, 2019 04:59 PM (NWiLs)

103 *shifty eyes*

Maybe the barrel is asleep...

Posted by: Frau Doktor Professor All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 14, 2019 04:59 PM (kQs4Y)

104
*shifty eyes*

Maybe the barrel is asleep...

Posted by: Frau Doktor Professor All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 14, 2019 04:59 PM (kQs4Y)

The Barrel never sleeps.

Posted by: Jane D'oh at April 14, 2019 04:59 PM (ptqGC)

105 I wish not discuss barrels

I went to the barrel once, never again

Posted by: Yo! at April 14, 2019 04:59 PM (9JQVX)

106 So, Tiger Woods wins the Masters, comes off and hugs his son, then mom.

CBS Booth throws down, "You'll never see this again."

WTF?!?

They also said, since the sun's solar cycles are 11 years and it's been 11 years since Tiger won a major, the golf sun is back.....

Funny, I thought golf existed before and without Tiger Woods.

Posted by: Sponge at April 14, 2019 05:00 PM (Zz0t1)

107 Jane, I promise NO marshmallows at the MoMe.

Posted by: Ben Had at April 14, 2019 05:00 PM (7QGOK)

108 Pale Rider
That buff brisket should be larded and mayby some fat on top to keep from drying out. Just a salt and pepper rub before smokin. By larded... make slits in brisket and insert lardoons, bacon strips or salt pork, or something like that

No fat cap, more of same on top.

You will be good. Slow and steady on your smoke.

Posted by: Lone Ranger at April 14, 2019 05:00 PM (4voYv)

109 The great thing about Easter is that restaurants are open.

Posted by: kallisto at April 14, 2019 05:01 PM (S7fGm)

110 90 88 Well hellooooooo nurse!

Aren't you going to roast a hipster on a spit at the MoMe? Not to eat, but for ritualistic and humanitarian purposes?
Posted by: Insomniac

this is why I love you!
Posted by: nurse ratched at April 14, 2019 04:55 PM (PkVlr)

Aw shucks!

Posted by: Insomniac at April 14, 2019 05:01 PM (NWiLs)

111 OT: my Pens are planning some tee times for later this week. The Islanders go up 3-0 in the series. It won't get noticed because Tiger won his 15th Major.

Posted by: Puddleglum at April 14, 2019 05:01 PM (1LfH+)

112 Jane, I promise NO marshmallows at the MoMe.

Posted by: Ben Had at April 14, 2019 05:00 PM (7QGOK)

Awww....*shifty eyes*

Posted by: Jane D'oh at April 14, 2019 05:02 PM (ptqGC)

113 112 Jane, I promise NO marshmallows at the MoMe.

Posted by: Ben Had at April 14, 2019 05:00 PM (7QGOK)

Awww....*shifty eyes*

Posted by: Jane D'oh at April 14, 2019 05:02 PM (ptqGC)

That just means the marshmallows will be from New Orleans.

Posted by: Insomniac at April 14, 2019 05:02 PM (NWiLs)

114 the key to brisket is low and slow... 225 or so.

and foil it after a few hours, as you won't get any more smoke penetration, and it keeps the moisture in.

lots of basic (and good) tips here:

https://www.wideopeneats.com/smoked-brisket
-101-make-perfect-brisket-start-finish/

Posted by: redc1c4 at April 14, 2019 05:04 PM (ER1jH)

115 106: my biggest problem with Woods is the creepy cult following he has with the media. Not his fault. The media are just creepy.

Posted by: Puddleglum at April 14, 2019 05:05 PM (1LfH+)

116 Marshmallows

Next we will be discussing mayonnaise...

Posted by: Yo! at April 14, 2019 05:05 PM (9JQVX)

117 Insomniac, actually from CO and don't worry about the little greenish specks in them.

Posted by: Ben Had at April 14, 2019 05:05 PM (7QGOK)

118 I mentioned last week that I used Home Chef for six months, to learn how to cook.

It's a great way for a total beginner to learn, because it's very detailed, includes only the ingredients you need, and teaches about a lot of different basic cooking techniques.

However, it's an unreasonably expensive way to buy groceries and I felt guilty over the expense until today, when I filed taxes.

I didn't get a refund, but I worked out the change in my aggregate burden from last year, and did the math on the HC stuff.

I know this isn't strictly speaking true, but just for fun: on top of all the other stuff he works on, the President got me six months worth of highly overpriced food, a basic culinary education that's serving me well, and did it with enough left over to cook a fancy, expensive Valentine's Day dinner of juicy ribeyes, shrimp Alfredo, and wine for myself and the ol' ball-and-chain.

Three cheers!

Posted by: Yudhishthira's Dice at April 14, 2019 05:05 PM (ESJg2)

119 89
Is it burnt orange? Those things never die! I got Mom a new crockpot only because OrangeMan didn't have a lid anymore. But it yet lives.

Posted by: Frau Doktor Professor All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 14, 2019 04:54 PM (kQs4Y)

Mine's kind of light yellowish, maybe beige.

https://preview.tinyurl.com/y53xncmg

Or maybe it is avocado green but has faded.

Posted by: rickl at April 14, 2019 05:05 PM (sdi6R)

120 Lent is over!

Now, I can resume my alcohol consumption.

I have a few cocktails I've been wanting to test drive.

Posted by: naturalfake at April 14, 2019 05:06 PM (CRRq9)

121 my biggest problem with Woods is the creepy cult following he has with the media. Not his fault. The media are just creepy.
Posted by: Puddleglum at April 14, 2019 05:05 PM (1LfH+)

Well, outside of him being a reasonably shitty human being, yes. The media is disgusting. Watching that Masters was actually embarrassing all the fellatio they performed on him today.

It was pathetic.

Posted by: Sponge at April 14, 2019 05:06 PM (Zz0t1)

122 117 Insomniac, actually from CO and don't worry about the little greenish specks in them.
Posted by: Ben Had at April 14, 2019 05:05 PM (7QGOK)

*raises eyebrow*

The plot thickens.

Posted by: Insomniac at April 14, 2019 05:06 PM (NWiLs)

123 I can't remember any side dishes, but my folks made a killer roast leg of lamb when I was a kid. I know that rosemary and red wine were involved and they roasted it in a white spotted blue roasting pan that had a matching lid. The lamb practically fell off the bone and was just delicious.

Sad to say, the XO despises lamb. Occasionally, though, he will buy me a few lamb chops or something else lamb if he finds it in the Manager's Special section. But my kids share my love of lamb, so my daughter is making a leg of lamb and a prime rib roast for Easter dinner.

What's even sadder is that a few years back, my doctor begged to know if I knew where to buy decent lamb. Poor guy is from Jordan where good lamb is common as dirt -- or should I say sand? I had to admit I had no idea, but I'd appreciate it if his wife found some he would let me know. (Nebraska is The Beef State. Sheep are regarded with great suspicion.)

Posted by: Captain Josepha Sabin at April 14, 2019 05:08 PM (ebZss)

124 The plot thickens.
Posted by: Insomniac at April 14, 2019 05:06 PM (NWiLs)

That's just the roux.

Posted by: hogmartin invites you to the summer MIMoMe (link: nick) at April 14, 2019 05:08 PM (t+qrx)

125 my biggest problem with Woods is the creepy cult following he has with the media. Not his fault. The media are just creepy.

Posted by: Puddleglum at April 14, 2019 05:05 PM (1LfH+)

His latest girlfriend is/was the manager of a restaurant he owns in FL called...The Woods. She's not a blonde. Was wearing a red top falling off of one shoulder today. Her name is Erica Herman.

Posted by: Jane D'oh at April 14, 2019 05:09 PM (ptqGC)

126 63 That sounds great, Jane. I love lemon desserts.

Posted by: DangerGirl (without my sanityprod) at April 14, 2019 04:45 PM (SRarZ)

Me too!

Glad you're out of banned land Jane!

Posted by: Tami at April 14, 2019 05:09 PM (cF8AT)

127 Clams, why did it have to be clams?

Posted by: Skip at April 14, 2019 05:10 PM (BbGew)

128 121: watching Jim Nance and crew throw there panties and squeel like teen girls was very unprofessional.

Posted by: Puddleglum at April 14, 2019 05:10 PM (1LfH+)

129 I had a great recipe for Tandoori Leg o' Lamb that was fantastic.

But...I think during some spring cleaning we did this last week I've misplaced it or God forbid! threw it away.

*weeps silently*

I guess my point here is if your looking for a great way to cook lamb in your smoker or pellet grill or Green Egg or whatever-

Tandoori is the tits!

Posted by: naturalfake at April 14, 2019 05:10 PM (CRRq9)

130 118. You have a ball -n - chain? I have a Slayer of Snek.

Posted by: kallisto at April 14, 2019 05:10 PM (S7fGm)

131 Me too!

Glad you're out of banned land Jane!

Posted by: Tami at April 14, 2019 05:09 PM (cF8AT)

So embarrassing to ban your own self. *sigh*

Posted by: Jane D'oh at April 14, 2019 05:10 PM (ptqGC)

132 Made one Pepins recipes. Veal Fricasse with Olives (and mushrooms). As a stew one night w bread and leftovers over egg noodles. Tasted better next day. Lovely dish.

Posted by: Arti at April 14, 2019 05:11 PM (2VIOY)

133 121: watching Jim Nance and crew throw there panties and squeel like teen girls was very unprofessional.

Posted by: Puddleglum at April 14, 2019 05:10 PM (1LfH+)

Did you hear Nance or one of the other fawning idiots say, "Just like the tigers in the wild, Tiger was in danger of becoming extinct" or something stupid like that. I thought my husband was going to throw something at the TV.

Posted by: Jane D'oh at April 14, 2019 05:12 PM (ptqGC)

134 Sitting at an airport waiting to pick up my sister w airplanes flying so close over my car. Geez. Combination of fear and hunger now.

Posted by: Arti at April 14, 2019 05:12 PM (2VIOY)

135 Weasel, next time be adventurous and go for the Jarlsberg.

Posted by: Ben Had at April 14, 2019 05:15 PM (7QGOK)

136 OK, Horde foodies - I have a pack of boneless chicken breast in the fridge. What should I make for dinner?

Posted by: Miley, the Duchess at April 14, 2019 05:15 PM (NMAzL)

137 One of our Easter dinner guests is a wonderful old guy and dear, dear friend who came ashore at Omaha Beach on D-Day. He served under Patton, and later became a journalist. A REAL journalist, who despises the current clowns.

He's sharp as a tack, but his body is getting weaker. He's 95, and I'm afraid this may be his last Easter with us. Son wants to record his D-Day and other WWII stories.

Anyhow, all he wants when he first comes in the door is a Tito's martini, up, with a twist of lemon. Such a sweetie.

Posted by: Jane D'oh at April 14, 2019 05:16 PM (ptqGC)

138 I have an electric smoker and the external cold smoke attachment, however, I will admit, I seem to struggle getting smoke flavor in meat.

Cheeses, however, are fantastic.

Posted by: Sponge at April 14, 2019 05:16 PM (Zz0t1)

139 136 OK, Horde foodies - I have a pack of boneless chicken breast in the fridge. What should I make for dinner?
Posted by: Miley, the Duchess at April 14, 2019 05:15 PM (NMAzL)

Pizza.

Posted by: Insomniac at April 14, 2019 05:16 PM (NWiLs)

140 Did you hear Nance or one of the other fawning idiots say, "Just like the tigers in the wild, Tiger was in danger of becoming extinct" or something stupid like that. I thought my husband was going to throw something at the TV.

Posted by: Jane D'oh at April 14, 2019 05:12 PM (ptqGC)

I turned it off after he won and they were talking about how we would never see this again and how everyone thought he'd never play golf again....who thought that? He's got millions, doctors and an unlimited supply of HGH. There was no way he'd NOT come back and be competitive.

Posted by: Sponge at April 14, 2019 05:18 PM (Zz0t1)

141 I should mention that that leg of lamb is spit roasted to near mrare and always plenty of good redwine.
Beyond m rare she wont eat it. Shes 89.

Posted by: Lone Ranger at April 14, 2019 05:18 PM (4voYv)

142 OK, Horde foodies - I have a pack of boneless chicken breast in the fridge. What should I make for dinner?
Posted by: Miley, the Duchess at April 14, 2019 05:15 PM (NMAzL)

You said breast.........

Posted by: Sponge at April 14, 2019 05:18 PM (Zz0t1)

143 133: Heh! Yes, I heard that. I'm glad your husband refrained from destroying your TV. They're expensive.

Posted by: Puddleglum at April 14, 2019 05:19 PM (1LfH+)

144 136
Slice the chicken into thin strips, quick marinate in a mix of garlic, lemon juice, olive, salt and pepper, and a bit of parley, then saut� over medium high heat, adding a bit of chicken or vegetable broth to keep from scorching. Serve over rice, with a salad, and a sprinkling of pine nuts or pistachios.

This is my go-to dinner when I am short on time.

Posted by: Moki at April 14, 2019 05:19 PM (mFoNl)

145 Miley, pound them out and make chicken fried chicken with white gravy and mashed taters.

Posted by: Ben Had at April 14, 2019 05:19 PM (7QGOK)

146 Weasel, next time be adventurous and go for the Jarlsberg.

Posted by: Ben Had at April 14, 2019 05:15 PM (7QGOK)

I love Jarlsberg - one of my college roomies turned me on to it mumblemumble years ago. We used honey wheatberry bread, put a thin layer of Dijon on one slice, mayo on both, and laid out sliced radishes, then cucumber, then Jarlsberg. Excellent sammich, and I wish I had one right now.

Posted by: Miley, the Duchess at April 14, 2019 05:20 PM (NMAzL)

147 I love linguini and clams.

Being a gavone from Queens as J.J. likes to call us, to me this means a tomato-based sauce.

Butter, garlic, parsley, red wine, tomato paste, chopped tomato.

Posted by: San Franpsycho at April 14, 2019 05:20 PM (EZebt)

148 Miley, you could always make Bluebell's lemon chicken from the cookbook. It's super easy and good, and comes together quickly.

Serve with rice and a nice salad.

Posted by: Jane D'oh at April 14, 2019 05:21 PM (ptqGC)

149 Miley, pound them out and make chicken fried chicken with white gravy and mashed taters.

Posted by: Ben Had at April 14, 2019 05:19 PM (7QGOK)

Aargh - I'm doing paleo right now and I can't do all those carbs. But it sounds great!

Posted by: Miley, the Duchess at April 14, 2019 05:21 PM (NMAzL)

150 Aargh - I'm doing paleo right now and I can't do all those carbs. But it sounds great!

Posted by: Miley, the Duchess at April 14, 2019 05:21 PM (NMAzL)

I feel your pain. I'm sick to death of cauliflower rice, mashed cauliflower, cauliflower pizza crust....UGH.

Posted by: Jane D'oh at April 14, 2019 05:22 PM (ptqGC)

151 OK, Horde foodies - I have a pack of boneless chicken breast in the fridge. What should I make for dinner?
Posted by: Miley, the Duchess at April 14, 2019 05:15 PM (NMAzL)

Chicken francaise.

Posted by: hogmartin invites you to the summer MIMoMe (link: nick) at April 14, 2019 05:22 PM (t+qrx)

152 OK, Horde foodies - I have a pack of boneless chicken breast in the fridge. What should I make for dinner?

Posted by: Miley, the Duchess at April 14, 2019 05:15 PM (NMAzL)

Chicken Spedini

INGREDIENTS
1/2 cup olive oil
1/2 cup dry white wine
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
I Tbsp. minced garlic
1/4 teaspoon ground black pepper
1/8 teaspoon dried crushed red pepper
6 skinless boneless chicken breast halves, but into 1-inch pieces
3/4 cup dry white breadcrumbs
3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)
12 8-inch bamboo skewers, soaked in water 30 minutes
1/4 cup (1/2 stick) butter
2 tablespoons fresh lemon juice

PREPARATION

Mix first 7 ingredients in large bowl. Add chicken; toss to coat. Cover and refrigerate 1 hour.
Preheat broiler. Combine breadcrumbs and Parmesan cheese in another large bowl. Remove chicken from marinade; discard marinade. Add chicken to breadcrumb mixture; toss to coat. Arrange chicken on skewers.

Broil chicken until cooked through, turning frequently, about 8 minutes. Transfer to platter.

Meanwhile, melt butter in heavy small saucepan over medium heat. Remove from heat and mix in lemon juice. Drizzle butter over chicken.

Posted by: Tami at April 14, 2019 05:23 PM (cF8AT)

153 Pizza.

Posted by: Insomniac at April 14, 2019 05:16 PM (NWiLs)

I had an idea of pounding chicken breasts thin and using them as a substitute for pizza crust. But I don't have any mozzarella. Maybe I can use cheddar - I've got marinara sauce and pepperoni.

Posted by: Miley, the Duchess at April 14, 2019 05:23 PM (NMAzL)

154 What Tami said.

Posted by: Jane D'oh at April 14, 2019 05:23 PM (ptqGC)

155 Off topic but I want to say I'm happy for Tiger winning his 5th Masters, I've never thought he deserved all the shit he had heaped on him for his shitty cheating ways...... most, for sure, but not all!

LOL

Posted by: SSBN 656 (G) at April 14, 2019 05:23 PM (5AVMW)

156 I ran 1.2 miles, then did upper body on the bowflex for an hour. Went out and mowed and raked the dog poo out of the back yard.

Now enjoying some beer and watching the Rangers suck it up.

US Women's hockey lost in the gold medal game to Finland, who picked up their first ever gold, taking out the world powerhouses of Canada and the US.

Posted by: Sponge at April 14, 2019 05:23 PM (Zz0t1)

157 Posted by: Tami at April 14, 2019 05:23 PM (cF8AT)

Is that in The Despicable cookbook?

Posted by: Sponge at April 14, 2019 05:25 PM (Zz0t1)

158 I had an idea of pounding chicken breasts thin and using them as a substitute for pizza crust. But I don't have any mozzarella. Maybe I can use cheddar - I've got marinara sauce and pepperoni.
Posted by: Miley, the Duchess at April 14, 2019 05:23 PM (NMAzL)

Oh, please let us know how that turns out!!!!!

Posted by: SSBN 656 (G) at April 14, 2019 05:25 PM (5AVMW)

159 Is that in The Despicable cookbook?

Posted by: Sponge at April 14, 2019 05:25 PM (Zz0t1)

I might have submitted it....I'll check.

Posted by: Tami at April 14, 2019 05:25 PM (cF8AT)

160 Tami, sounds delish, will save this.

Posted by: Ben Had at April 14, 2019 05:25 PM (7QGOK)

161 Miley, you could always make Bluebell's lemon chicken from the cookbook. It's super easy and good, and comes together quickly.

Serve with rice and a nice salad.

Posted by: Jane D'oh at April 14, 2019 05:21 PM (ptqGC)

Jane, that calls for thighs with bones and skin on, I'm afraid it might be too dry with skinless breasts.

Posted by: Miley, the Duchess at April 14, 2019 05:26 PM (NMAzL)

162 Lent is over April 20th, not today, so if the person wants to have a drink today, go ahead.....but Lent isn't over.

It lasts even longer if you're Eastern Orthodox, but aside from meat and dairy products I don't think the tend to give up other things.

Posted by: FenelonSpoke at April 14, 2019 05:27 PM (FSPNP)

163
g'afternoon, 'rons

Posted by: AltonJackson (link in nick for MiMoMe) at April 14, 2019 05:27 PM (KCxzN)

164
Jane, that calls for thighs with bones and skin on, I'm afraid it might be too dry with skinless breasts.

Posted by: Miley, the Duchess at April 14, 2019 05:26 PM (NMAzL)

Just don't cook it as long. But I usually just buy chicken thighs for the two of us.

Posted by: Jane D'oh at April 14, 2019 05:27 PM (ptqGC)

165 Has anybody here ever brewed kvass? I made my first batch and sampled it this afternoon; the taste was akin to a very light wheat beer with lots of lemon (that last part was my fault for putting too much in). I have no idea whether I got it right or not; I'm sorta hoping I didn't, because it wasn't that impressive.
I've been home-brewing kombucha for a few months, mostly because the wife and kiddo drink enough to make it worth the little bit of time it takes to ferment and bottle it. But the kvass is new territory. I can't find a commercially available bottle for comparison.
I did cut up a fresh batch of home-cured bacon yesterday, and tonight's dinner is going to be smoked chicken. It's been a very domesticated weekend for me.

Posted by: PabloD at April 14, 2019 05:28 PM (ydZRv)

166 No, sponge it's not.

Posted by: Tami at April 14, 2019 05:28 PM (cF8AT)

167 Neither a borrower nor a Lenter be.

Posted by: Insomniac at April 14, 2019 05:30 PM (NWiLs)

168 Tiger won eh?

Aw why not.

Posted by: Skip at April 14, 2019 05:30 PM (BbGew)

169 "OK, Horde ~~foodies~~ - I have a pack of boneless chicken breast in the fridge. What should I make for dinner?
-Posted by: Miley, the Duchess at April 14, 2019 05:15 PM (NMAzL)

Salad with fried, seasoned chicken on top. Hard-boil a couple-a eggs, add pepperoni -or- other luncheon meatages...

Chef's Antipasta.

Posted by: Slapweasel, White Enthusiast, Town Drunk at April 14, 2019 05:31 PM (Ckg4U)

170 Ive seen a number of comments regarding crock pot meals. I usually throw a crock pot type meal into my wood fired oven after making a batch of bread - beans or a stew of some sort. I bake bread in the morning after which I put the door back in place & get the beans soaking. Because of the amount of insulation I used, with the door on the oven only loses about 5 degrees C an hour (thats about 10F for you people south of the border - I know, your dollars may be bigger but be have bigger degrees in the great white north). Just before I go to bed I put the pot in the oven & its ready to eat the next morning.

Posted by: Brian at April 14, 2019 05:31 PM (CL7iy)

171 Thanks, keyboard.

*smashes keyboard*

Posted by: Slapweasel, White Enthusiast, Town Drunk at April 14, 2019 05:31 PM (Ckg4U)

172 A bowl of my split pea with ham soup flicked my a nap switch to two hours.

Is it time for dinner?

Posted by: Official Government Drug Specialist at April 14, 2019 05:31 PM (LuPts)

173 So, I just learned that the Finns did NOT beat the US. I turned the game off when Finland scored in OT, but it seems the goal was waved off and overtime continued, where the US won in a shootout.

Wow......

Posted by: Sponge at April 14, 2019 05:32 PM (Zz0t1)

174 160 Tami, sounds delish, will save this.

Posted by: Ben Had at April 14, 2019 05:25 PM (7QGOK)

I usually do extra sauce to drizzle.

It's actually from my cousin's restaurant on The Hill (Italian neighborhood) in St. Louis.

Posted by: Tami at April 14, 2019 05:32 PM (cF8AT)

175 No, sponge it's not.
Posted by: Tami at April 14, 2019 05:28 PM (cF8AT)

Well, you've got something for round II.

Posted by: Sponge at April 14, 2019 05:32 PM (Zz0t1)

176
Ive seen a number of comments regarding crock pot meals. I usually
throw a crock pot type meal into my wood fired oven after making a batch
of bread - beans or a stew of some sort. I bake bread in the morning
after which I put the door back in place get the beans soaking.
Because of the amount of insulation I used, with the door on the oven
only loses about 5 degrees C an hour (thats about 10F for you people
south of the border - I know, your dollars may be bigger but be have
bigger degrees in the great white north). Just before I go to bed I put
the pot in the oven its ready to eat the next morning.

Posted by: Brian at April 14, 2019 05:31 PM (CL7iy)

That sounds wonderful.

Posted by: Jane D'oh at April 14, 2019 05:33 PM (ptqGC)

177 Chicken francaise.

Posted by: hogmartin invites you to the summer MIMoMe (link: nick) at April 14, 2019 05:22 PM (t+qrx)

Not sure what's involved with that - I have heavy cream and butter and scallions, but no wine.

Posted by: Miley, the Duchess at April 14, 2019 05:33 PM (NMAzL)

178 Well, you've got something for round II.

Posted by: Sponge at April 14, 2019 05:32 PM (Zz0t1)

If Bluebell is lurking, she's sharpening her shiv right now...

Posted by: Tami at April 14, 2019 05:34 PM (cF8AT)

179 Meanwhile, melt butter in heavy small saucepan over
medium heat. Remove from heat and mix in lemon juice. Drizzle butter
over chicken.

Posted by: Tami at April 14, 2019 05:23 PM (cF8AT)

That sounds great! I have, alas, no wine. Or skewers.
I think I need to get a box of wine to keep in the fridge.

Posted by: Miley, the Duchess at April 14, 2019 05:35 PM (NMAzL)

180 That sounds great! I have, alas, no wine. Or skewers.
I think I need to get a box of wine to keep in the fridge.

Posted by: Miley, the Duchess at April 14, 2019 05:35 PM (NMAzL)

Have any cheap cooking wine? That'll work too. Also, I use metal skewers and just spray them with Pam so chicken doesn't stick.

Posted by: Tami at April 14, 2019 05:37 PM (cF8AT)

181 165.I wish I could master kombucha brewing. I am addicted to pomegranate kombucha, and that stuff is expensive!

Posted by: kallisto at April 14, 2019 05:37 PM (S7fGm)

182 Not sure what's involved with that - I have heavy cream and butter and scallions, but no wine.
Posted by: Miley, the Duchess at April 14, 2019 05:33 PM (NMAzL)

Oh gosh, you don't need any of that. Except the butter. Maybe it's not an authentic recipe, but mom always called it chicken francaise. Anyway, it's basically this:

Pat the chicken dry with paper towel, dredge/dust it in lightly salted flour, then egg wash, then flour, pan-fry in butter or olive oil until cooked adding lemon slices or lemon juice towards the end of cooking. Sprinkle some lemon juice just before serving.

Posted by: hogmartin invites you to the summer MIMoMe (link: nick) at April 14, 2019 05:37 PM (t+qrx)

183 Hate there isn't a alternative thread on weekends but this is a even better than usual short read
https://www.thediplomad.com

Progracism part 2 - No Illegals in my Back Yard

Posted by: Skip at April 14, 2019 05:38 PM (BbGew)

184 Tami, your recipe sounds great. I've printed it.

How many people does it serve?

Posted by: Jane D'oh at April 14, 2019 05:38 PM (ptqGC)

185 ...no wine...

Posted by: Miley, the Duchess�at April 14, 2019 05:33 PM (NMAzL)

What the fvck?

Posted by: CharlieBrown'sDildo at April 14, 2019 05:39 PM (wYseH)

186 I guess you could fancy it up however you like, but it's basically just egg wash and flour dusted chicken pan-fried with lemon juice and a little salt. Maybe some dried or fresh parsley.

Posted by: hogmartin invites you to the summer MIMoMe (link: nick) at April 14, 2019 05:40 PM (t+qrx)

187 Jane, serves about 6 people.

Posted by: Tami at April 14, 2019 05:40 PM (cF8AT)

188 Chef's Antipasta.

Posted by: Slapweasel, White Enthusiast, Town Drunk at April 14, 2019 05:31 PM (Ckg4U)

Thanks Slap! That sounds yummy. I'm going to slice one of those breasts right now and let it soak in hot sauce.

Posted by: Miley, the Duchess at April 14, 2019 05:40 PM (NMAzL)

189 Sorry about the "foodies" Slap!

Posted by: Miley, the Duchess at April 14, 2019 05:41 PM (NMAzL)

190 Oh, I forgot for the "3/4 cup dry white breadcrumbs",
I use Progresso Italian seasoned breadcrumbs.

Posted by: Tami at April 14, 2019 05:41 PM (cF8AT)

191 Have any cheap cooking wine? That'll work too.
Also, I use metal skewers and just spray them with Pam so chicken
doesn't stick.

Posted by: Tami at April 14, 2019 05:37 PM (cF8AT)

Aged sherry vinegar?
I've had to rebuild my kitchen - when I left VA I gave almost everything away. So no skewers.
Tomorrow I'm gonna buy a grill. Can't wait.

Posted by: Miley, the Duchess at April 14, 2019 05:43 PM (NMAzL)

192 "Sorry about the "foodies" Slap!"
-Posted by: Miley, the Duchess at April 14, 2019 05:41 PM (NMAzL)

*HAH!*

'sall, good. I'm just Virtue-Signalling my virility.

Posted by: Slapweasel, White Enthusiast, Town Drunk at April 14, 2019 05:43 PM (Ckg4U)

193 Bacon in a meat sauce can't be wrong. A nice sausage (braut, polska kiobasca) turns spaghetti into orgasmic infusions of life.

Posted by: Beefy Meatball at April 14, 2019 05:43 PM (fRgt5)

194 Pat the chicken dry with paper towel, dredge/dust it
in lightly salted flour, then egg wash, then flour, pan-fry in butter
or olive oil until cooked adding lemon slices or lemon juice towards the
end of cooking. Sprinkle some lemon juice just before serving.

Posted by: hogmartin invites you to the summer MIMoMe (link: nick) at April 14, 2019 05:37 PM (t+qrx)

Ah yes - franchese. That used to be my favorite way to enjoy veal.

Posted by: Miley, the Duchess at April 14, 2019 05:44 PM (NMAzL)

195 Miley, my fave chicken dishes right now are either stuffed ricotta chicken in various ways or Keto Crack chicken.

Defrost chicken and slice it open horizontally; if can pound it thin. Take ricotta and put herbs and seasonings in it. I like fresh parsley, spinach, basil, whatever I have. Prep a baking dish with oil and possibly a thin layer of sauce if you want to add that. Stuff chickens with the ricotta. At this point you can wrap them in bacon or leave plain. Drizzle with a little oil, add a bit more sauce on top if are using that. Bake 350 degrees about 45 min-one hour.

A good starting point recipe for this is if you google -allrecipes bacon wrapped chicken stuffed spinach ricotta. But I have done this a huge variety of ways. It is a fancy feeling way to clean out the fridge of old things. You can cook it with tomato sauce or condensed cream soups or pesto; mix up the herbs and spices; add various cheeses, etc. never gets boring. pairs well with pan cooked squashes or asparagus, or with a side salad. Or pasta or rice if you want that. I am full fat everything right now, but you could try swapping ricotta with cottage cheese and mozzarella if you want it lighter.

Delish has a good Keto crack chicken recipe. I also use that as a Keto way to make the creamy shredded chicken dish that is a Utah staple, called Hawaiian Haystacks.

You can also do an easy casserole bake with condensed mushroom or chicken soup, chicken breasts, boxed stuffing and cheese. Can add a veg like broccoli baked in dish or serve steamed on the side. When I could still eat boxed stuffing I loved this dish.

Posted by: LizLem at April 14, 2019 05:44 PM (TREid)

196 *signaling. ...and I can't even blame the keyboard for that one.

Posted by: Slapweasel, White Enthusiast, Town Drunk at April 14, 2019 05:44 PM (Ckg4U)

197 If Bluebell is lurking, she's sharpening her shiv right now...

Posted by: Tami at April 14, 2019 05:34 PM (cF8AT)
---
she should write up a "Shiv 101" for the gub thread...

Posted by: redc1c4 at April 14, 2019 05:45 PM (ER1jH)

198 I don't know how it would taste with the aged sherry vinegar.

You could just save the recipe for another day...after you've restocked.

Posted by: Tami at April 14, 2019 05:45 PM (cF8AT)

199 ...no wine...

Posted by: Miley, the Duchess at April 14, 2019 05:33 PM (NMAzL)

What the fvck?

-----------

Yeah, I end up drinking the leftovers. Sue me!

Posted by: Miley, the Duchess at April 14, 2019 05:46 PM (NMAzL)

200 nice video brian.....love the doggeh!

Posted by: phoenixgirl at April 14, 2019 05:47 PM (0O7c5)

201 'sall, good. I'm just Virtue-Signalling my virility.

Posted by: Slapweasel, White Enthusiast, Town Drunk at April 14, 2019 05:43 PM (Ckg4U)

{{{Slap}}}

Posted by: Miley, the Duchess at April 14, 2019 05:48 PM (NMAzL)

202 Wine if not kept correctly, and almost no one can, doesn't last but a couple of days.
In this those box wines probably work better than bottles if they collapse inside as the wine is dispensed.

Posted by: Skip at April 14, 2019 05:48 PM (BbGew)

203 Thanks, Tami.

We're looking at gas grills (which was my idea and I can't believe, because I'm a Weber charcoal grill girl). Keeping the Weber, because it's great, and I even have an electric rotisserie for it, which I don't know is even available any more. So I'll still have the charcoal option.

I just want something I can throw some burgers or other meats on without fooling with a chimney starter. Also, it would be nice to do a turkey or something without the hassle of the Weber.

Posted by: Jane D'oh at April 14, 2019 05:49 PM (ptqGC)

204 Dinner order has been placed; thin crust half cheese half sausage well done not burned..

Posted by: Cheribebe at April 14, 2019 05:49 PM (fnWQo)

205 Even as a child I quickly deduced Marshmallow Peeps are devil spawn.

Posted by: kallisto at April 14, 2019 05:49 PM (S7fGm)

206 And another great Food Thread - Thanks, CBD!

I know it's too late for *this* year, but what about a Passover/Easter food thread?

Posted by: ibguy at April 14, 2019 05:49 PM (EHVbt)

207 Posted by: LizLem at April 14, 2019 05:44 PM (TREid)

LizLem, that's a nice collection of ideas. I have to use what I have at home, though, since I have no intention of shopping this afternoon.

Posted by: Miley, the Duchess at April 14, 2019 05:50 PM (NMAzL)

208 heh. watching "cyberwork and the american dream" on pbs. they led into their "what do we do about obsolete workers?" segment with a vignette in which a robot told a teacher #learntocode.

Posted by: Anachronda at April 14, 2019 05:51 PM (IHkCi)

209 Even as a child I quickly deduced Marshmallow Peeps are devil spawn.

Posted by: kallisto at April 14, 2019 05:49 PM (S7fGm)

I hate the things, and saw some in a local Kroger that are root beer flavored. Root beer. *gag*

Posted by: Jane D'oh at April 14, 2019 05:51 PM (ptqGC)

210
Even as a child I quickly deduced Marshmallow Peeps are devil spawn.

Posted by: kallisto at April 14, 2019 05:49 PM

it's worse than you thought...I just saw "Sour Watermelon Peeps" at the store this afternoon

Posted by: AltonJackson (link in nick for MiMoMe) at April 14, 2019 05:51 PM (KCxzN)

211 84 hi Insom!

wish you were here for dinner tonight! we're having a lovely roast, potatoes, mushrooms in tarragon butter and some zucchini. starting the roast in just a few.
Posted by: nurse ratched at April 14, 2019 04:53 PM (PkVlr)
--------
Did I mention my ham sammich?

Posted by: Weasel at April 14, 2019 05:51 PM (MVjcR)

212 Jane,

Special peeps...

https://tinyurl.com/y94jgkxj

Posted by: Tami at April 14, 2019 05:54 PM (cF8AT)

213 Even as a child I quickly deduced Marshmallow Peeps are devil spawn.

Posted by: kallisto at A

which is why witches float

Posted by: yankeefifth at April 14, 2019 05:54 PM (MTjB1)

214 ah. follow up vignette. teacher told #learntocode has written a program to help her deal with grading, so now things are hunky dory.

Posted by: Anachronda at April 14, 2019 05:55 PM (IHkCi)

215 I like peeps but ONLY if they're stale. I know, weird. But there it is.

Posted by: Tami at April 14, 2019 05:55 PM (cF8AT)

216 Don't know if anyone's still here, but for First Night's Seder doing a roulad with K4P top round, and mrs ibguy doing a lemon tart.

Posted by: ibguy at April 14, 2019 05:56 PM (EHVbt)

217 Jane,

Special peeps...

https://tinyurl.com/y94jgkxj

Posted by: Tami at April 14, 2019 05:54 PM (cF8AT)

Dear gawd.....{{{shudder}}}

Posted by: Jane D'oh at April 14, 2019 05:56 PM (ptqGC)

218 The Marshmallow Peeps have become sentient. We are helpless in the face of their power!

Posted by: kallisto at April 14, 2019 05:56 PM (S7fGm)

219 Miley and Jane, I feel you on the paleo and the Keto! Love the low carb life but it can be a lot of cooking prep. Found a good recipe for cheesy cauli rice, yum. My cauli rice usually goes in stir fries, will be a nice way to mix it up.

Miley, I have sooo much leftover cooked shredded chicken every week from making my own chicken bone broth in crock pot. Just made a big batch. I am having to be creative in using it so I do not get tired of it!

Posted by: LizLem at April 14, 2019 05:56 PM (TREid)

220 So my family is having a small spiral ham for Easter. It is our FREE ham after spending $400.00 at Shop Rite. Is this possible to cook this in a crock pot?. I mean, It will fit but I've never cooked a ham in the crock pot, and what else could I cook on the crock pot-if there's room because we all know I hate to cook on Sunday. The idea of cooking after an Easter Sunday service is not my idea of a good time.

Posted by: FenelonSpoke at April 14, 2019 05:57 PM (FSPNP)

221
I just want something I can throw some burgers or other meats on without fooling with a chimney starter. Also, it would be nice to do a turkey or something without the hassle of the Weber.
Posted by: Jane D'oh at April 14, 2019 05:49 PM (ptqGC)
------
A charcoal Weber turkey is a superior turkey!

Posted by: Weasel at April 14, 2019 05:57 PM (MVjcR)

222 As a kid loved marshmallows, Peeps included, but as a adult it does nothing for me.

Posted by: Skip at April 14, 2019 05:58 PM (BbGew)

223 Miley, what stuff do you have to work with? I bet we could figure out something tasty. I love pulling out all my fridge odds and ends and getting creative with a meal to use them up.

Posted by: LizLem at April 14, 2019 05:58 PM (TREid)

224 "Miley, I have sooo much leftover cooked shredded chicken every week from making my own chicken bone broth in crock pot. Just made a big batch. I am having to be creative in using it so I do not get tired of it!"
-Posted by: LizLem at April 14, 2019 05:56 PM (TREid)

Perhaps a good opportunity to start messing with homemade BBQ sauces?

Posted by: Slapweasel, White Enthusiast, Town Drunk at April 14, 2019 05:58 PM (Ckg4U)

225
The Marshmallow Peeps have become sentient. We are helpless in the face of their power!

Posted by: kallisto at April 14, 2019 05:56 PM (S7fGm)

My Kroger has a YUGE display of them, in every nightmarish flavor imaginable.

As I mentioned up-thread, the only thing in this world my husband won't eat, and literally gets nauseous just thinking about, is anything marshmallow. The peeps would kill him.

Posted by: Jane D'oh at April 14, 2019 05:59 PM (ptqGC)

226 Lent is over April 20th, not today, so if the person wants to have a drink today, go ahead.....but Lent isn't over. It lasts even longer if you're Eastern Orthodox, but aside from meat and dairy products I don't think the tend to give up other things.
Posted by: FenelonSpoke at April 14, 2019 05:27 PM (FSPNP)

Eh. I was going by the "40 Days" of Lent , so today should be the end, but-

I looked it up and for us RC types the end of Lent is officially Holy Thursday.

Which would be April 18th.

So, there you go.

Alcohol-less until Thursday....so so parched!

Posted by: naturalfake at April 14, 2019 05:59 PM (CRRq9)

227 "Miley, I have sooo much leftover cooked shredded chicken every week from making my own chicken bone broth in crock pot. Just made a big batch. I am having to be creative in using it so I do not get tired of it!"
-Posted by: LizLem at April 14, 2019 05:56 PM (TREid)
--------
WeaselDog will be right over.

Posted by: Weasel at April 14, 2019 05:59 PM (MVjcR)

228 I just use alfredo sauce with the clams. I also use Angel Hair instead of linguini.
Posted by: Ben Had

Angel hair doesn't stick to the wall nearly as well.

Posted by: Chef Miklos Boiardi at April 14, 2019 06:00 PM (zCyNd)

229 220 So my family is having a small spiral ham for Easter. It is our FREE ham after spending $400.00 at Shop Rite. Is this possible to cook this in a crock pot?. I mean, It will fit but I've never cooked a ham in the crock pot, and what else could I cook on the crock pot-if there's room because we all know I hate to cook on Sunday. The idea of cooking after an Easter Sunday service is not my idea of a good time.

Posted by: FenelonSpoke at April 14, 2019 05:57 PM (FSPNP)

Absolutely!

I'm going to do this recipe but there are TONS of slow cooker ham recipes out there.

https://tinyurl.com/yxvgvw6t

Posted by: Tami at April 14, 2019 06:01 PM (cF8AT)

230 A charcoal Weber turkey is a superior turkey!

Posted by: Weasel at April 14, 2019 05:57 PM (MVjcR)

I know. I've made slow-cooked Boston butt on ours, spit roasted Cornish hens, ribs, etc. I just want something that's easier, since I'm the one doing all the cooking/grilling.

Posted by: Jane D'oh at April 14, 2019 06:01 PM (ptqGC)

231 Settler burned teepee lostum, paper with english words for Cold Omelets with Crab Meat recipe
In heep big trouble with Chief Husband Man
Hope he only beats me with stick size of little finger

Posted by: liawatha at April 14, 2019 06:01 PM (JFO2v)

232 CBD, I'll bring chocolate pie, carrot cake, and a quart of Bulleitt if you will let me and Mrs. E eat supper with you. That is the best-looking pasta and bread!

Posted by: Eromero at April 14, 2019 06:01 PM (qBNEP)

233 Fen - try a cooking bag like for turkeys, not sure a crock will be best, at least never had it that way.

Posted by: Skip at April 14, 2019 06:02 PM (BbGew)

234 good opportunity to start messing with homemade BBQ sauces?
Posted by: Slapweasel, White Enthusiast, Town Drunk at A

would there be too many carbs in bbq sauce?

Posted by: yankeefifth at April 14, 2019 06:02 PM (MTjB1)

235 200: that would be Molly

Posted by: Brian at April 14, 2019 06:02 PM (CL7iy)

236 223 Miley, what stuff do you have to work with? I bet we could figure out something tasty. I love pulling out all my fridge odds and ends and getting creative with a meal to use them up.

Posted by: LizLem at April 14, 2019 05:58 PM (TREid)

I hate it when I do that and it turns our really good but I can't remember to recreate it.

Posted by: Tami at April 14, 2019 06:02 PM (cF8AT)

237 "So my family is having a small spiral ham for Easter. It is our FREE ham after spending $400.00 at Shop Rite. Is this possible to cook this in a crock pot?. I mean, It will fit but I've never cooked a ham in the crock pot, and what else could I cook on the crock pot-if there's room because we all know I hate to cook on Sunday. The idea of cooking after an Easter Sunday service is not my idea of a good time."
-Posted by: FenelonSpoke at April 14, 2019 05:57 PM (FSPNP)

Canned pineapple rings, stick 12-20 cloves into it and a bit of light brown sugar. That's it.

Posted by: Slapweasel, White Enthusiast, Town Drunk at April 14, 2019 06:03 PM (Ckg4U)

238 230 A charcoal Weber turkey is a superior turkey!

Posted by: Weasel at April 14, 2019 05:57 PM (MVjcR)

I know. I've made slow-cooked Boston butt on ours, spit roasted Cornish hens, ribs, etc. I just want something that's easier, since I'm the one doing all the cooking/grilling.

Posted by: Jane D'oh at April 14, 2019 06:01 PM (ptqGC)
--------
I have a propane Weber for quick burgers and stuff like that.

Posted by: Weasel at April 14, 2019 06:03 PM (MVjcR)

239 Oh man -- I'm having a good sharp Irish Kerrygold cheddar and a Black Widow cider, which has a touch of blackberries in it. To die.

Posted by: Frau Doktor Professor All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 14, 2019 06:03 PM (kQs4Y)

240 Also, it would be nice to do a turkey or something without the hassle of the Weber.
Posted by: Jane D'oh at April 14, 2019 05:49 PM (ptqGC)

*considers theory of Protestant work ethic and the rise of capitalism proven*

Posted by: Max Weber at April 14, 2019 06:03 PM (zCyNd)

241 Glad I'm cleared by Fen, had a scotch this afternoon after digging more of the garden. It was for medicinal purposes you understand.

Posted by: Skip at April 14, 2019 06:04 PM (BbGew)

242 Glad I'm cleared by Fen, had a scotch this afternoon after digging more of the garden. It was for medicinal purposes you understand.
Posted by: Skip at A

snakebite?

Posted by: yankeefifth at April 14, 2019 06:04 PM (MTjB1)

243 I watched Katie Lee do this ham on The Kitchen yesterday. The bourbon glaze forms a lacquer on it that's like pork candy.

I am DEFINITELY making this in the future.

http://tinyurl.com/yxr8clb2

Posted by: Jane D'oh at April 14, 2019 06:05 PM (ptqGC)

244 A charcoal Weber turkey is a superior turkey!
Posted by: Weasel at April 14, 2019 05:57 PM (MVjcR)

I do the
1. lay out 20 bricks or so
2. add 12 inch pan of IPA to side
3. cover bricketts with wood (smoke)
4. light 6 to 8 bricks red hot in chimney
5. set them on bricks
6. set turkey over pan of moisture
7. drink beer
8. serve

Posted by: liawatha at April 14, 2019 06:06 PM (JFO2v)

245 "would there be too many carbs in bbq sauce?"
-Posted by: yankeefifth at April 14, 2019 06:02 PM (MTjB1)

I suppose you'd have to go spicier than sweeter.

Posted by: Slapweasel, White Enthusiast, Town Drunk at April 14, 2019 06:06 PM (Ckg4U)

246 Chicken salad is always a nice option with chicken breasts. I like red grapes, walnuts and celery in mine.

Or, certainly a creamy chicken & mushroom soup would be good based on your pantry limitations (assuming you have chicken broth/stock/bullion).

Posted by: Bitter Clinger at April 14, 2019 06:06 PM (x/kcP)

247 Fen, yes!! Crock pot ham is so good and tasty. It just falls off the bone and stays juicy. Can get it going in the morning before church, high setting. 3-5 hours later you have tender pork deliciousness.

Some people do a brown sugar glaze on top or apple cider vinegar, you can decide what you want to do.

Posted by: LizLem at April 14, 2019 06:07 PM (TREid)

248 I suppose you'd have to go spicier than sweeter.
Posted by: Slapweasel, White Enthusiast, Town Drunk at A

that is the better way to go anyway.

Posted by: yankeefifth at April 14, 2019 06:07 PM (MTjB1)

249 Posted by: Tami at April 14, 2019 06:01 PM (cF8AT)

Thx for the link, Tami; I appreciate it.

Posted by: FenelonSpoke at April 14, 2019 06:07 PM (FSPNP)

250 Fen just search 'slow cooker ham'. Bazillions.

Posted by: Tami at April 14, 2019 06:08 PM (cF8AT)

251 /sox

Posted by: rhennigantx at April 14, 2019 06:10 PM (JFO2v)

252 Tami, I hear you! I made an amazing salmon bisque once with leftover fridge stuff and cannot recreate it. The food gods are cruel sometimes.

Posted by: LizLem at April 14, 2019 06:10 PM (TREid)

253 OK, just cut one of the breasts into 3/4" strips and it's soaking in hot sauce. Note to self: buy more hot sauce, too.
I may experiment with that chicken pizza idea, dredging it in egg then dragging it through grated parm and spices and baking briefly, before spreading some marinara on top. And pepperoni slices, maybe a little green pepper. I have 2 or 3 tablespoons of grated mozzarella left.

Posted by: Miley, the Duchess at April 14, 2019 06:11 PM (NMAzL)

254 Do any of you Morons have a favorite online source for knackwurst? My Mom loves it but I don't know of any local stores carrying it on the Front Range.

Posted by: Helena Handbasket at April 14, 2019 06:11 PM (0ReGO)

255 >>> Chicken salad is always a nice option with chicken breasts.

As a side dish?

Posted by: fluffy at April 14, 2019 06:14 PM (dCRRg)

256 244 A charcoal Weber turkey is a superior turkey!
Posted by: Weasel at April 14, 2019 05:57 PM (MVjcR)

I do the
1. lay out 20 bricks or so
2. add 12 inch pan of IPA to side
3. cover bricketts with wood (smoke)
4. light 6 to 8 bricks red hot in chimney
5. set them on bricks
6. set turkey over pan of moisture
7. drink beer
8. serve
Posted by: liawatha at April 14, 2019 06:06 PM (JFO2v)
------
I make 2 little fires on each side under the openings in the grill so I can add briquettes, with a drip pan in the middle. It's in TDG!

Posted by: Weasel at April 14, 2019 06:15 PM (MVjcR)

257 Well DUH, you IDIOT!

@cher

I Understand Helping struggling Immigrants,but MY CITY (Los Angeles) ISNT TAKING CARE OF ITS OWN.WHAT ABOUT THE 50,000+USCitizens WHO LIVE ON THE STREETS.PPL WHO LIVE BELOW POVERTY LINE,& HUNGRY? If My State Can't Take Care of Its Own(Many Are VETS)How Can it Take Care Of More

Posted by: Tami at April 14, 2019 06:16 PM (cF8AT)

258 No inspiration at all tonight for dinner. Mr. NEC ate left over chili and I cooked thick cut bacon and had a chopped salad with it, leaf lettuce, apples, dried cherries and a poppyseed dressing. Pretty good. The salty bacon worked well with the apple and the slightly sweet dressing.

Posted by: never enough caffeine at April 14, 2019 06:17 PM (N3JsI)

259 Miley, what stuff do you have to work with? I bet we
could figure out something tasty. I love pulling out all my fridge odds
and ends and getting creative with a meal to use them up.

Posted by: LizLem at April 14, 2019 05:58 PM (TREid)

Well, I've got cream and butter, a block of parmesan, swiss and cheddar. With a little shredded mozzarella. Onions and peppers, scallions, baby spinach, stock, eggs, buttermilk, pork rinds, plain bread crumbs, sliced ham off the bone. Cajun turkey from the deli. Marinara. Pecans.
I made macaroni pie for Publius. I can't eat that, of course. I've been cooking to order for his mother, who can't do much that's too complex anymore. I made her a custard pie last night, and banana pudding earlier in the week. We're having a pancake dinner tomorrow, which she loves, since I need to use up the buttermilk (I'll be having eggs and breakfast meats). I made some buttermilk biscuits that can be frozen raw then baked out fresh. They're OK, but still not tender enough. I need to keep practicing, but it's a way to use up that buttermilk.

Posted by: Miley, the Duchess at April 14, 2019 06:20 PM (NMAzL)

260 Sucks to be LA, Cher. I'll bet you could house a few in your place.

Posted by: Jane D'oh at April 14, 2019 06:20 PM (ptqGC)

261 Tami - Leftists like Sloppy Choppers tell us illegals help the economy.

Posted by: Skip at April 14, 2019 06:20 PM (BbGew)

262 I Understand Helping struggling Immigrants,but MY CITY (Los Angeles) ISNT TAKING CARE OF ITS OWN.WHAT ABOUT THE 50,000+USCitizens WHO LIVE ON THE STREETS.PPL WHO LIVE BELOW POVERTY LINE,& HUNGRY? If My State Can't Take Care of Its Own(Many Are VETS)How Can it Take Care Of More
Posted by: Tami at April 14, 2019 06:16 PM (cF8AT)

Tami

The big lie!! Not 1 Progressive city can take care of their people. Schools suck. Retirement system dead. Hospitals broke.

And the answer is .... More stupid, sick, poor people.

Posted by: rhennigantx at April 14, 2019 06:21 PM (JFO2v)

263 Lookee who all of a sudden got bit by the old Logical bug!
(cher)

Posted by: navybrat swimming upstream at April 14, 2019 06:21 PM (w7KSn)

264 Moron of the Horde often make reference to bacon.

In that regard: yesterday my neighbor informed me that is now the Manager of the Bacon Manufacturing Department of his company. They make three million pounds of bacon a year. This year a new line will be completed, and their output of bacon will double.

Posted by: French Jeton at April 14, 2019 06:21 PM (Fjvqd)

265 Perhaps a good opportunity to start messing with homemade BBQ sauces?

Posted by: Slapweasel, White Enthusiast, Town Drunk at April 14, 2019 05:58 PM (Ckg4U)

Dangerous ground for paleo. But I will be working with them once I get my grill.
Publius has never grilled. Can you believe that? He has a whole world of flavor ahead of him.

Posted by: Miley, the Duchess at April 14, 2019 06:22 PM (NMAzL)

266
What a good day.
Something fun in the afternoon, saw one of my kids, came home to a nice glass of wine and hubby's smoked ribs, and now get to read the Sunday book thread.

Cheers!

Posted by: LASue at April 14, 2019 06:22 PM (XROPS)

267 Well, I've got cream and butter, a block of parmesan, swiss and cheddar. With a little shredded mozzarella. Onions and peppers, scallions, baby spinach, stock, eggs, buttermilk, pork rinds, plain bread crumbs, sliced ham off the bone.
Posted by: Miley

Do a quick cordon bleu.

Posted by: weft cut-loop at April 14, 2019 06:23 PM (uAgHA)

268 https://spectator.us/roger-scruton-apology-thinking/

Note it concerns the point Steyn is quoted on in the sidebar. And it pisses me off. Scruton is one of the smartest men in the world; insofar as I criticize him it's that he's too modern for my tastes. But how in the world can one attack someone who is clearly decent and always interesting.

The guy who chucked him off the architecture board should be fired, and preferably ostracized.

Posted by: Eeyore at April 14, 2019 06:24 PM (VaN/j)

269 Miley, I have sooo much leftover cooked shredded chicken every week from
making my own chicken bone broth in crock pot. Just made a big batch. I
am having to be creative in using it so I do not get tired of it!
-Posted by: LizLem at April 14, 2019 05:56 PM (TREid)

I mix that with jack and cilantro and make chicken enchiladas with salsa verde. Of course, tortillas are off the menu at the moment. I love that, but Publius is kinda "meh." He's not much for ethnic food. Although I will be making an Indian recipe for him, just for the experience. He's never had Indian.

Posted by: Miley, the Duchess at April 14, 2019 06:24 PM (NMAzL)

270 I hate it when I do that and it turns our really good but I can't remember to recreate it.

Posted by: Tami at April 14, 2019 06:02 PM (cF8AT)

I always write shit down.

Posted by: Miley, the Duchess at April 14, 2019 06:25 PM (NMAzL)

271 >> He has a whole world of flavor ahead of him.
Posted by: Miley, the Duchess

You egg custard was a hit, BTW.

Posted by: publius, Rascally Rapscallion of a Poperin Pear at April 14, 2019 06:27 PM (f1Vqw)

272 Do a quick cordon bleu.

Posted by: weftcut-loop at April 14, 2019 06:23 PM (uAgHA)

I considered that, and also chicken Kiev, which I've always wanted to try. Got to watch the breadcrumbs, though.

Posted by: Miley, the Duchess at April 14, 2019 06:28 PM (NMAzL)

273 I considered that, and also chicken Kiev, which I've always wanted to try. Got to watch the breadcrumbs, though.
Posted by: Miley

Isn't there some paleo flour ? Like almond flour or garbonzo flour?

Posted by: weft cut-loop at April 14, 2019 06:28 PM (uAgHA)

274 "Dangerous ground for paleo. But I will be working with them once I get my grill.
Publius has never grilled. Can you believe that? He has a whole world of flavor ahead of him."
-Posted by: Miley, the Duchess at April 14, 2019 06:22 PM (NMAzL)

I hadn't thought of the sugars until yankeefifth brought it up, but spicy sauces with marinara and a touch of ketchup and a bit O' light brown sugar can be pretty darned good.

I remember you making mention of the Lack of Grilling via Publius. It amazed me and still does. If you're cooking, he's in for a knockout!

Posted by: Slapweasel, White Enthusiast, Town Drunk at April 14, 2019 06:29 PM (Ckg4U)

275 Looks like the top 5 at the Masters were all Americans.

Posted by: Tuna at April 14, 2019 06:29 PM (jm1YL)

276 You egg custard was a hit, BTW.

Posted by: publius, Rascally Rapscallion of a Poperin Pear at April 14, 2019 06:27 PM (f1Vqw)

Awesome!!! I couldn't imagine how a stick of butter would work in a custard pie.
Did you find mother-approved bacon for tomorrow?

Posted by: Miley, the Duchess at April 14, 2019 06:29 PM (NMAzL)

277 Cher.

Is she still dancing for the money they throw.....

Posted by: Zombie Sonny Bono at April 14, 2019 06:30 PM (Z+IKu)

278 I considered that, and also chicken Kiev, which I've always wanted to try. Got to watch the breadcrumbs, though.

Posted by: Miley, the Duchess at April 14, 2019 06:28 PM (NMAzL)

Sometimes almond meal (not almond flour) can replace the breadcrumbs...sometimes.

Posted by: Tami at April 14, 2019 06:31 PM (cF8AT)

279 Oh weft that is a good idea!! Slice chicken breasts open and stuff in ham and Swiss. Beish with butter on top and bake like I said to bake the ricotta stuffed chicken, 350 degrees probably around 45 min. Can make a sauce if want with the butter cream and cheese and parm and onions. Serve with peppers and spinach on the side in a salad.

Posted by: LizLem at April 14, 2019 06:31 PM (TREid)

280 Isn't there some paleo flour ? Like almond flour or garbonzo flour?

Posted by: weft cut-loop at April 14, 2019 06:28 PM (uAgHA)

I haven't bought any of that yet, but I will eventually. Almond flour and coconut flour. I'll look into the carb content of chickpea flour.

Posted by: Miley, the Duchess at April 14, 2019 06:31 PM (NMAzL)

281 I remember you making mention of the Lack of
Grilling via Publius. It amazed me and still does. If you're cooking,
he's in for a knockout!

Posted by: Slapweasel, White Enthusiast, Town Drunk at April 14, 2019 06:29 PM (Ckg4U)

Thank you, hon! He's an appreciative audience, and so is his mother (she's open to new flavors, whereas his father is more a creature of habit, it seems. He did enjoy the potatoes au gratin and the banana pudding. He had seconds - the ultimate compliment, since his appetite has been lacking lately.
My garlic pork tenderloin is family-approved by all.

Posted by: Miley, the Duchess at April 14, 2019 06:34 PM (NMAzL)

282 >> Did you find mother-approved bacon for tomorrow?

I found some publius-approved bacon which I picked up, but turns out she had a shit-ton of bacon stuffed in the back on the meat drawer.

Some of it may be past the sell-by date.

But you can fry up a bodacious beaucoup of bacon, if you want.

Posted by: publius, Rascally Rapscallion of a Poperin Pear at April 14, 2019 06:34 PM (f1Vqw)

283 I keep finely ground pecans in the freezer. They're a great coating on catfish, pork chops, and chicken.

We have a friend in S. GA who owns a yuge pecan plantation (yes, PLANTATION), and he gives us bags of pecan halves every year.

Posted by: Jane D'oh at April 14, 2019 06:35 PM (ptqGC)

284 Sometimes almond meal (not almond flour) can replace the breadcrumbs...sometimes.

Posted by: Tami at April 14, 2019 06:31 PM (cF8AT)

Or ground-up pork rinds.

Posted by: Miley, the Duchess at April 14, 2019 06:35 PM (NMAzL)

285 This is all making me very hungry.

Egg custard was a favorite of my dad's. Haven't made it since he died.

Posted by: My life is insanity at April 14, 2019 06:36 PM (Xm8Oy)

286 I'll look into the carb content of chickpea flour.

Posted by: Miley, the Duchess at April 14, 2019 06:31 PM (NMAzL)

Miley, believe it or not, Barilla has come out with low-carb pasta made from nothing put chickpeas. It's....interesting.

Posted by: Jane D'oh at April 14, 2019 06:36 PM (ptqGC)

287
Grilling just never was a thing in my family. Either side. In fact, in the local patch here where I was born, not too many people did it. I can remember a few, but not much.

Posted by: publius, Rascally Rapscallion of a Poperin Pear at April 14, 2019 06:37 PM (f1Vqw)

288 Tonight's dinner:
Open cream of mushroom soup can, pour it in a pot. Add 1 can whole milk.
Add 1 can drained peas.
Add 1 big can of drained tuna.
Cook.
Sprinkle old bay on it. Stir every now and again.
Cook box of mac'n'cheese according to the instructions, put finished meal in a casserole dish.
Add a handful of extra shredded Colby jack to the mac'n'cheese, stir well.
Pour soup gloop into the mac'n'cheese, and give it another good stir. Sprinkle more Colby jack on top, along with another sprinkle of old bay. Top with crushed triscuit crumbs. Bake at 350ish or so for about 10 minutes or until top is a nice summer tan.
Eat.

That's as gourmet as it gets here.

Posted by: The Atom Bomb of Loving Kindness at April 14, 2019 06:37 PM (lXZ2r)

289 ..."He had seconds - the ultimate compliment, since his appetite has been lacking lately.
My garlic pork tenderloin is family-approved by all."
-Posted by: Miley, the Duchess at April 14, 2019 06:34 PM (NMAzL)

I know how much you love that! *Hooray!* {{{Miley}}

Posted by: Slapweasel, White Enthusiast, Town Drunk at April 14, 2019 06:37 PM (Ckg4U)

290 Amazon has almond flour tortillas and coconut flour wraps. The tortillas are ridiculously expensive right now....$20 for 8 tortillas. But I've used them in enchilada recipes.

Posted by: Tami at April 14, 2019 06:38 PM (cF8AT)

291 ''Miley, believe it or not, Barilla has come out with low-carb pasta made from nothing put chickpeas. It's....interesting. ''

Check out Trader Joe's if you have one near you. They have some interesting pasta alternatives

Posted by: Tuna at April 14, 2019 06:38 PM (jm1YL)

292 I keep finely ground pecans in the freezer. They're a great coating on catfish, pork chops, and chicken.

We have a friend in S. GA who owns a yuge pecan plantation (yes, PLANTATION), and he gives us bags of pecan halves every year.

Posted by: Jane D'oh at April 14, 2019 06:35 PM (ptqGC)

Publius has a few trees, but I don't think they produce nuts. But that's a great idea to try as a substitute. I made a pumpkin pie "crust" with pecans. It was OK, but then, I can eat pumpkin pie without any crust at all, just the filling.

Posted by: Miley, the Duchess at April 14, 2019 06:38 PM (NMAzL)

293 Or ground-up pork rinds.

Posted by: Miley, the Duchess at April 14, 2019 06:35 PM (NMAzL)

Wish I could use those...hubby can't eat pork or beef. Allergic.

Posted by: Tami at April 14, 2019 06:39 PM (cF8AT)

294
Amazon has almond flour tortillas and coconut flour wraps. The
tortillas are ridiculously expensive right now....$20 for 8 tortillas.
But I've used them in enchilada recipes.

Posted by: Tami at April 14, 2019 06:38 PM (cF8AT)

Huh. I wonder if Whole Foods carries anything like those? I've got a recipe for cauliflower taco shells. *weeps*

Posted by: Jane D'oh at April 14, 2019 06:39 PM (ptqGC)

295 But you can fry up a bodacious beaucoup of bacon, if you want.

Posted by: publius, Rascally Rapscallion of a Poperin Pear at April 14, 2019 06:34 PM (f1Vqw)

Ask her to give it the smell test. I'll oven-bake it. Thanks babe!
I need to help clean out the fridge. It's a shame when it's so packed you don't know what's in there.

Posted by: Miley, the Duchess at April 14, 2019 06:40 PM (NMAzL)

296 The Atom Bomb of Loving Kindness
Ah Yes! The vaunted GLOP casserole!

Posted by: Panhandler at April 14, 2019 06:41 PM (BdkLu)

297 you know, there is almost nothing you cannot learn off of the internets.

you just have to know the right question to ask.

naturally, asking the wrong question leads to a world of hurt.

Posted by: yankeefifth at April 14, 2019 06:41 PM (MTjB1)

298 "Grilling just never was a thing in my family. Either side. In fact, in the local patch here where I was born, not too many people did it. I can remember a few, but not much."
-Posted by: publius, Rascally Rapscallion of a Poperin Pear at April 14, 2019 06:37 PM (f1Vqw)

Gas is good, charcoal is better, open pit/fire pit with a grate over it is the best! ...as long as you don't use Pine Wood. --oof.

Just wait until you get a burger or chicken off of the grill!

Posted by: Slapweasel, White Enthusiast, Town Drunk at April 14, 2019 06:41 PM (Ckg4U)

299 >> Publius has a few trees, but I don't think they produce nuts.

There is one that produces nuts. At one time it was producing every other year and that's a sign of zinc deficiency. We got some zinc plugs and did that the trick.

There are a several pecan trees as you've seen, but only that one produces much. The trouble was the graft died on all but one or two, IIRC.

When that one tree produces, it makes a shit ton.

Posted by: publius, Rascally Rapscallion of a Poperin Pear at April 14, 2019 06:41 PM (f1Vqw)

300 Posted by: The Atom Bomb of Loving Kindness at April 14, 2019 06:37 PM (lXZ2r)

And you haven't opened a vein yet?

Posted by: WOW at April 14, 2019 06:41 PM (MAstk)

301 Huh. I wonder if Whole Foods carries anything like those?

Posted by: Jane D'oh at A

yes

Posted by: yankeefifth at April 14, 2019 06:41 PM (MTjB1)

302 Miley, believe it or not, Barilla has come out with low-carb pasta made from nothing put chickpeas. It's....interesting.

Posted by: Jane D'oh at April 14, 2019 06:36 PM (ptqGC)

Hmmm. I generally avoid pasta altogether when I'm riding the paleo horse.

Posted by: Miley, the Duchess at April 14, 2019 06:42 PM (NMAzL)

303 Bird's Eye makes 100% vegetable pasta. It's in the freezer section.

If you squint really hard, it's not too bad.

Posted by: Tami at April 14, 2019 06:42 PM (cF8AT)

304 >>Tonight's dinner:
Open cream of mushroom soup can, pour it in a pot. Add 1 can whole milk.
Add 1 can drained peas.
Add 1 big can of drained tuna....
Posted by: The Atom Bomb of Loving Kindness

Hey! That's 'tuna fish goop!' We add sliced hard boiled eggs and parsley, and serve over toast. Cheap Friday-during-lent meal.

Posted by: My life is insanity at April 14, 2019 06:43 PM (Xm8Oy)

305 "Egg custard was a favorite of my dad's. Haven't made it since he died."
-Posted by: My life is insanity at April 14, 2019 06:36 PM (Xm8Oy)

The only custard I have ever made was for French Toast. I'm askeered of it.

Posted by: Slapweasel, White Enthusiast, Town Drunk at April 14, 2019 06:43 PM (Ckg4U)

306 Good news, everyone - kitty cat is back home and doing well!

Thank you all for the prayers and we'll wishes :-)

Posted by: Teresa in Fort Worth, Texas at April 14, 2019 06:43 PM (uDcBt)

307
Oh I've eaten grilled stuff and it's delicious, just never did it here myself.

Posted by: publius, Rascally Rapscallion of a Poperin Pear at April 14, 2019 06:43 PM (f1Vqw)

308 Back-to-back hurricanes did a number on Georgia's pecan crops. Our friend didn't lose any trees, but all the pecans were knocked off during Michael. South Georgia and the FL panhandle are still heartbreaking with all the downed trees. Mexico Beach will never be the same.

Posted by: Jane D'oh at April 14, 2019 06:43 PM (ptqGC)

309 306 Good news, everyone - kitty cat is back home and doing well!

Thank you all for the prayers and we'll wishes :-)
Posted by: Teresa in Fort Worth, Texas at April 14, 2019 06:43 PM (uDcBt)
-------
Thats great!

Posted by: Weasel at April 14, 2019 06:43 PM (MVjcR)

310 Tonight's dinner:
Open cream of mushroom soup can, pour it in a pot. Add 1 can whole milk.
Add 1 can drained peas.
Add 1 big can of drained tuna....
Posted by: The Atom Bomb of Loving Kindness

no noodles, cheese, salt, spices?

Posted by: yankeefifth at April 14, 2019 06:44 PM (MTjB1)

311 Huh. I wonder if Whole Foods carries anything like those? I've got a recipe for cauliflower taco shells. *weeps*

Posted by: Jane D'oh at April 14, 2019 06:39 PM (ptqGC)

They do....

https://tinyurl.com/yxec4pce

Posted by: Tami at April 14, 2019 06:44 PM (cF8AT)

312 Amazon has almond flour tortillas and coconut flour
wraps. The tortillas are ridiculously expensive right now....$20 for 8
tortillas. But I've used them in enchilada recipes.

Posted by: Tami at April 14, 2019 06:38 PM (cF8AT)

There's no way they can be good enough to warrant that expenditure. I'll just make my usual ones when I'm on a freebie weekend, I think.
There's no TJ's nearby.

Posted by: Miley, the Duchess at April 14, 2019 06:44 PM (NMAzL)

313 I finally found purple Brussels sprouts at Trader Joe's. Been looking for them for a couple of years. Now I have to remember where I saw the recipe that made me desire them. LOL

Posted by: Tuna at April 14, 2019 06:44 PM (jm1YL)

314
Good news, everyone - kitty cat is back home and doing well!

Thank you all for the prayers and we'll wishes :-)

Posted by: Teresa in Fort Worth, Texas at April 14, 2019 06:43 PM (uDcBt)

That is great news! Hug your fur baby for us.

Posted by: Jane D'oh at April 14, 2019 06:44 PM (ptqGC)

315 ...hubby can't eat pork or beef. Allergic.

Posted by: Tami at April 14, 2019 06:39 PM (cF8AT)

That's just tragic.

Posted by: Miley, the Duchess at April 14, 2019 06:45 PM (NMAzL)

316 There's no way they can be good enough to warrant that expenditure. I'll just make my usual ones when I'm on a freebie weekend, I think.
There's no TJ's nearby.

Posted by: Miley, the Duchess at April 14, 2019 06:44 PM (NMAzL)

Not sure why they've gotten so expensive. Use to be less than $10.

Posted by: Tami at April 14, 2019 06:45 PM (cF8AT)

317 The secret is the old bay.

Anyways, it beats eating a bunch of cereal in front of the TV, which is the other culinary option.

Though I do make hookers' pasta now and again.
Can of sardines instead of anchovies though. Anchovies ain't cheap, sardines is.

Posted by: The Atom Bomb of Loving Kindness at April 14, 2019 06:46 PM (lXZ2r)

318 'hubby can't eat pork or beef. Allergic.

Posted by: Tami at April 14, 2019 06:39 PM (cF8AT)

That's just tragic.'

It is isn't it? Is lamb an option?

Posted by: Tuna at April 14, 2019 06:46 PM (jm1YL)

319 Good news, everyone - kitty cat is back home and doing well!

Thank you all for the prayers and we'll wishes :-)

Posted by: Teresa in Fort Worth, Texas at April 14, 2019 06:43 PM (uDcBt)
I hadn't heard, but this is wonderful to hear, Teresa.

Posted by: Miley, the Duchess at April 14, 2019 06:46 PM (NMAzL)

320 That's just tragic.

Posted by: Miley, the Duchess at April 14, 2019 06:45 PM (NMAzL)

Yeah...for me.

Posted by: Tami at April 14, 2019 06:46 PM (cF8AT)

321 ''Yeah...for me.''

Is he worth the sacrifice?

Posted by: Tuna at April 14, 2019 06:48 PM (jm1YL)

322 no noodles, cheese, salt, spices?
Posted by: yankeefifth at April 14, 2019 06:44 PM (MTjB1)

Yeah, lots. Box of Mac'n'cheese, old bay, double handful of Colby jack. Keep reading, it's there. No salt, there's plenty in the old bay.

Posted by: The Atom Bomb of Loving Kindness at April 14, 2019 06:48 PM (lXZ2r)

323 Yeah, lots. Box of Mac'n'cheese, old bay, double handful of Colby jack. Keep reading, it's there. No salt, there's plenty in the old bay.
Posted by: The Atom Bomb of Loving Kindness at A

whew!

Posted by: yankeefifth at April 14, 2019 06:48 PM (MTjB1)

324 Grilling just never was a thing in my family. Either
side. In fact, in the local patch here where I was born, not too many
people did it. I can remember a few, but not much.

Posted by: publius, Rascally Rapscallion of a Poperin Pear at April 14, 2019 06:37 PM (f1Vqw)

Your exotic Yankee import will be tantalizing some taste buds in the future. There's nothing like the smell of char-grilling meat.

Posted by: Miley, the Duchess at April 14, 2019 06:48 PM (NMAzL)

325 306 Good news, everyone - kitty cat is back home and doing well!

Thank you all for the prayers and we'll wishes :-)
Posted by: Teresa in Fort Worth, Texas at April 14, 2019 06:43 PM (uDcBt)

Good to hear.

Posted by: The Atom Bomb of Loving Kindness at April 14, 2019 06:49 PM (lXZ2r)

326 Is he worth the sacrifice?

Posted by: Tuna at April 14, 2019 06:48 PM (jm1YL)

I'm almost 40 years into it...to tired to swap him out.

Posted by: Tami at April 14, 2019 06:49 PM (cF8AT)

327
Cher.

Is she still dancing for the money they throw.....
Posted by: Zombie Sonny Bono

Half-wit was all she ever heard.

Posted by: Bertram Cabot, Jr. at April 14, 2019 06:49 PM (aKsyK)

328 >>The only custard I have ever made was for French Toast. I'm askeered of it.
Posted by: Slapweasel, White Enthusiast, Town Drunk at April 14, 2019 06:43 PM (Ckg4U)

He preferred it in a pie. But it didn't matter to me if it was just baked in a dish.

Posted by: My life is insanity at April 14, 2019 06:49 PM (Xm8Oy)

329 Teresa

Posted by: Skip at April 14, 2019 06:50 PM (BbGew)

330 275
Looks like the top 5 at the Masters were all Americans.

Posted by: Tuna

Francisco Molinari - Italy and Jason Day - Australia both tied for fifth.

Posted by: Puddleglum at April 14, 2019 06:50 PM (WNAuL)

331 Good news, Teresa!

Posted by: My life is insanity at April 14, 2019 06:51 PM (Xm8Oy)

332 When that one tree produces, it makes a shit ton.

Posted by: publius, Rascally Rapscallion of a Poperin Pear at April 14, 2019 06:41 PM (f1Vqw)

I'll be harvesting for sure.
So I spent a few hours this past week picking up fallen branches over at Publius' place. I haven't been so sore in decades. Literally decades. And now with these winds, I'll have to do it again :/
Great exercise, though, and it felt really good to be doing something productive after a long winter of goofing off. I've been goofing off yard-wise for years now. Use it or lose it, right?

Posted by: Miley, the Duchess at April 14, 2019 06:52 PM (NMAzL)

333 "He preferred it in a pie. But it didn't matter to me if it was just baked in a dish."
-Posted by: My life is insanity at April 14, 2019 06:49 PM (Xm8Oy)

Brother is making Lemon Meringue Pie for Easter. I said, "Thank God, I wouldn't even attempt it."

...and I looooove lemon meringue pie.

Posted by: Slapweasel, White Enthusiast, Town Drunk at April 14, 2019 06:53 PM (Ckg4U)

334 Backyard BBQ joke:

https://bit.ly/2VKfwSp

Posted by: Anonosaurus Wrecks, Tyrannosaur Wrangler at April 14, 2019 06:54 PM (+y/Ru)

335 Cardinals and Reds are playing a series in Mexico this weekend.

Posted by: Tami at April 14, 2019 06:54 PM (cF8AT)

336 Tami, can your husband eat lamb?

My husband is a huge carnivore. He would die if he couldn't eat meat and he loves shellfish.

Posted by: Jane D'oh at April 14, 2019 06:55 PM (ptqGC)

337 ''...and I looooove lemon meringue pie.''

They made a sour orange pie on the Cook's Country show yesterday. Looked absolutely yummy.

Posted by: Tuna at April 14, 2019 06:55 PM (jm1YL)

338 That's Good News about your kitty, Theresa. I've never had a pet go missing, so I can't even put myself in your shoes.

Posted by: Slapweasel, White Enthusiast, Town Drunk at April 14, 2019 06:55 PM (Ckg4U)

339 *Teresa. *sorry!*

Posted by: Slapweasel, White Enthusiast, Town Drunk at April 14, 2019 06:56 PM (Ckg4U)

340 "They made a sour orange pie on the Cook's Country show yesterday. Looked absolutely yummy."
-Posted by: Tuna at April 14, 2019 06:55 PM (jm1YL)

I'd like to try that. You know; for Science.

...and The Children.

Posted by: Slapweasel, White Enthusiast, Town Drunk at April 14, 2019 06:57 PM (Ckg4U)

341 I don't know if he can or not Jane. Never tried...not up for the ER trip.

And I can't eat shellfish.

I've done everything you can legally do to a chicken....

(don't say it)

Posted by: Tami at April 14, 2019 06:57 PM (cF8AT)

342 Honestly CBD it's really hard to screw up linguine with clam sauce. It was my girls go to recipe in college. That must have been a hell of a recipe!

Posted by: keena at April 14, 2019 06:57 PM (RiTnx)

343 >>...and I looooove lemon meringue pie.
Posted by: Slapweasel, White Enthusiast, Town Drunk at April 14, 2019 06:53 PM (Ckg4U)

Takes a bit of practice, is all.

One year for a Christmas present for my brother's family I did a "pie of the month". One Sunday a month I'd make a specific pie and we'd all go there for dinner with pie for dessert. Growing up we had pie more than cake, so I learned how to make them well. (Cake was for birthdays)

Posted by: My life is insanity at April 14, 2019 07:00 PM (Xm8Oy)

344 "I've done everything you can legally do to a chicken..."
(don't say it)
-Posted by: Tami at April 14, 2019 06:57 PM (cF8AT)

You've de-boned it?

(I went the other way with that one. Because I'm clever and stuff. Not funny, necessarily, but clever)

Posted by: Slapweasel, White Enthusiast, Town Drunk at April 14, 2019 07:00 PM (Ckg4U)

345 I've done everything you can legally do to a chicken....

(don't say it)

Posted by: Tami at April 14, 2019 06:57 PM (cF8AT)

You poor thing!

Posted by: Jane D'oh at April 14, 2019 07:00 PM (ptqGC)

346 LOL!

That was VERY clever slap!

Posted by: Tami at April 14, 2019 07:01 PM (cF8AT)

347 "Takes a bit of practice, is all."
-Posted by: My life is insanity at April 14, 2019 07:00 PM (Xm8Oy)

...still askeered.

Posted by: Slapweasel, White Enthusiast, Town Drunk at April 14, 2019 07:01 PM (Ckg4U)

348 Gunz R *Nood*

Posted by: Slapweasel, White Enthusiast, Town Drunk at April 14, 2019 07:03 PM (Ckg4U)

349 Backyard BBQ joke:

https://bit.ly/2VKfwSp

Posted by: Anonosaurus Wrecks, Tyrannosaur Wrangler at April 14, 2019 06:54 PM (+y/Ru)

ROFL!

Posted by: Miley, the Duchess at April 14, 2019 07:03 PM (NMAzL)

350 Miley, prego makes a decent sugar free tomato sauce I have been using in very tiny amounts in dishes. I keep track of the extra carbs, but just a tiny bit adds a nice zing. I used to use a whole jar of sauce when I made lasagna; I now use a fraction in my Keto modified zucchini lasagna, and it is great and still keeps me in my macros.

Have you tried to use crushed pork rinds as breadcrumbs? I am going to attempt this month.

Posted by: LizLem at April 14, 2019 07:03 PM (TREid)

351 >>...still askeered.
Posted by: Slapweasel

Half the fun is eating the mistakes! Besides, like the broken cookies- no calories in those. haha

Posted by: My life is insanity at April 14, 2019 07:03 PM (Xm8Oy)

352
Luckily, there's no too many sticks in the yard. Main this is dogwood blossoms and oak squigglies all over everything.

Posted by: publius, Rascally Rapscallion of a Poperin Pear at April 14, 2019 07:03 PM (f1Vqw)

353 Noody

Posted by: freaked at April 14, 2019 07:04 PM (UdKB7)

354 ...and I looooove lemon meringue pie.

Posted by: Slapweasel, White Enthusiast, Town Drunk at April 14, 2019 06:53 PM (Ckg4U)

I don't recall if I've ever made a lemon meringue. If so, it was decades ago.
Publius' mother doesn't care for meringue. I can take it or leave it.
I wonder if she's ever tasted French meringues.

Posted by: Miley, the Duchess at April 14, 2019 07:05 PM (NMAzL)

355 They made a sour orange pie on the Cook's Country show yesterday. Looked absolutely yummy.

Posted by: Tuna at April 14, 2019 06:55 PM (jm1YL)

My mouth is watering. I love sour.

Posted by: Miley, the Duchess at April 14, 2019 07:06 PM (NMAzL)

356 ..."I wonder if she's ever tasted French meringues."
-Posted by: Miley, the Duchess at April 14, 2019 07:05 PM (NMAzL)

I would say, "I don't know what that is", but I saw them open for Modern English at Blossom Music Center in 1985.

Posted by: Slapweasel, White Enthusiast, Town Drunk at April 14, 2019 07:07 PM (Ckg4U)

357 Any free food?

Posted by: Bernie $anders at April 14, 2019 07:08 PM (+Fsag)

358 how similar is sour orange pie to key lime pie?

Posted by: yankeefifth at April 14, 2019 07:08 PM (MTjB1)

359 Miley, I might make these for hubby for Easter.

Lemon Curd Coconut Cupcakes

https://tinyurl.com/yyjcy259

Posted by: Tami at April 14, 2019 07:09 PM (cF8AT)

360 "how similar is sour orange pie to key lime pie?"
-Posted by: yankeefifth at April 14, 2019 07:08 PM (MTjB1)

They are both citrus, except one tastes like key limes while the other tastes like sour oranges.

Posted by: Slapweasel, White Enthusiast, Town Drunk at April 14, 2019 07:10 PM (Ckg4U)

361 Miley, prego makes a decent sugar free tomato sauce I
have been using in very tiny amounts in dishes. I keep track of the
extra carbs, but just a tiny bit adds a nice zing. I used to use a whole
jar of sauce when I made lasagna; I now use a fraction in my Keto
modified zucchini lasagna, and it is great and still keeps me in my
macros.

Have you tried to use crushed pork rinds as breadcrumbs? I am going to attempt this month.

Posted by: LizLem at April 14, 2019 07:03 PM (TREid)

That sounds excellent - I'll make a note of it! A little sauce goes a long way, especially with a parmesan-herb crust. And yes, I made chicken nuggets last week using the crushed pork rinds. The dredge was mayo, Dijon and egg. So good you really don't even need dipping sauce. I baked these, but they could probably be deep-fried as well.

Posted by: Miley, the Duchess at April 14, 2019 07:10 PM (NMAzL)

362 Luckily, there's no too many sticks in the yard. Main this is dogwood blossoms and oak squigglies all over everything.

Posted by: publius, Rascally Rapscallion of a Poperin Pear at April 14, 2019 07:03 PM (f1Vqw)

I hope the dogwoods didn't get too trashed. The pink one is especially lovely. Glad to hear there aren't too many branches down.

Damn sex-maniac trees and their squigglies!

Posted by: Miley, the Duchess at April 14, 2019 07:12 PM (NMAzL)

363 Oh and Jane and Miley, I make my own taco shells using pan fried cheese!! You put shredded cheddar in a pan on stove and heat till golden brown, flip. Brown other side and while still somewhat pliant, take and hang upside down in the center, forming a shell shape, and let cool to harden into shape. Can also shape into taco bowls. Then pile in ingredients and eat. Better than regular taco shells, seriously. Is so rich and yummy. I could have easily eaten 4 regular corn tortilla tacos in a sitting before keto, now I can barely eat 2 of the cheese tacos.

Posted by: LizLem at April 14, 2019 07:14 PM (TREid)

364 -Posted by: LizLem at April 14, 2019 07:14 PM (TREid)

Okay... now that is awesome! I've made parmesan crackers before, but I've never thought of that.

Posted by: Slapweasel, White Enthusiast, Town Drunk at April 14, 2019 07:17 PM (Ckg4U)

365 >>>Oh and Jane and Miley, I make my own taco shells using pan fried cheese!!

Mouth is watering. Yeah, I'll be trying that. Like a raclette, right?
Maybe CBD will host a paleo food thread sometime, and we can share recipes! Ace might even show up.

Posted by: Miley, the Duchess at April 14, 2019 07:17 PM (NMAzL)

366 Quick question. I just pulled a pot roast out of the oven and my daughter won't be home for 2 hours to eat it. Should I put in the frig after it cools some, or can I leave it out for couple of hours?

Posted by: olddog in mo at April 14, 2019 07:17 PM (Dhht7)

367 They are both citrus, except one tastes like key limes while the other tastes like sour oranges.
Posted by: Slapweasel, White Enthusiast, Town Drunk at A

got it

Posted by: yankeefifth at April 14, 2019 07:18 PM (MTjB1)

368 I'd just put that pot roast back in the oven to keep warm. Turned off, of course, and covered. And baste it so it doesn't dry out on the surface.

Posted by: Miley, the Duchess at April 14, 2019 07:19 PM (NMAzL)

369 Reading that sour orange pie recipe now.

Posted by: Miley, the Duchess at April 14, 2019 07:19 PM (NMAzL)

370 Thanks, Miley. I thought about that but was afraid of over cooking.

Posted by: olddog in mo at April 14, 2019 07:20 PM (Dhht7)

371 Huh, I never knew there were different meringues. I just looked that up. Apparently the 'correct' meringue for pies is the Italian meringue. And I didn't know that the French meringue is how I've always made mine. I always just followed grandma's recipe.

Posted by: My life is insanity at April 14, 2019 07:22 PM (Xm8Oy)

372 -Posted by: olddog in mo at April 14, 2019 07:17 PM (Dhht7)

I'd slice it and put it in the fridge now. Don't let it sit at room temperature for two hours.

Make sure it is covered in the juices/gravy and you can reheat the slices/torn beef in a pan.

Posted by: Slapweasel, White Enthusiast, Town Drunk at April 14, 2019 07:23 PM (Ckg4U)

373 That sour orange pie recipe from cooks country looks pretty good. Refreshing on a hot summer day

Posted by: My life is insanity at April 14, 2019 07:23 PM (Xm8Oy)

374 Well, that finishes out my Easter feast. Lemon meringue pie. nom, nom.

Posted by: Infidel at April 14, 2019 07:26 PM (lwX7s)

375 Slap, I think it's too hot to put in frig now. It's sitting in an enameled cast iron dutch oven that just came out of 250 oven. That holds heat for long time.

Think I'll try Miley's suggestion and let oven cool to warm and let in sit in there. It's sitting in cup of wine and cup of beef broth. Shouldn't dry out, I'd think.

Posted by: olddog in mo at April 14, 2019 07:26 PM (Dhht7)

376 If it is a choice between my advice and Miley's, go with Miley every time, olddogin mo.

Posted by: Slapweasel, White Enthusiast, Town Drunk at April 14, 2019 07:28 PM (Ckg4U)

377 You can also make little taco cheese bowls using a cupcake pan.

https://tinyurl.com/yx8mraqk

Posted by: Tami at April 14, 2019 07:29 PM (cF8AT)

378 OK, I bought a banneton bratform and a couche to bake with but I ain't building no oven

Posted by: NOT THAT GUY at April 14, 2019 07:29 PM (09siJ)

379 Cooks Country site is messing with me. Can anyone share the orange pie recipe?

Posted by: Miley, the Duchess at April 14, 2019 07:44 PM (NMAzL)

380 Thanks, Miley. I thought about that but was afraid of over cooking.

Posted by: olddog in mo at April 14, 2019 07:20 PM (Dhht7)

YW. Pot roast pretty much falls apart anyway, doesn't it?

Posted by: Miley, the Duchess at April 14, 2019 07:45 PM (NMAzL)

381 A couche to bake with?
Mine's hot to trot.

Posted by: Miley, the Duchess at April 14, 2019 07:47 PM (NMAzL)

382 Miley, I will email it to you

Posted by: My life is insanity at April 14, 2019 07:53 PM (Xm8Oy)

383 I did a copy and paste, hope it worked

Posted by: My life is insanity at April 14, 2019 08:01 PM (Xm8Oy)

384 Got it - thank you!

Posted by: Miley, the Duchess at April 14, 2019 08:34 PM (NMAzL)

385 Slap, I think it's too hot to put in frig now. It's sitting in an enameled cast iron dutch oven that just came out of 250 oven. That holds heat for long time.

Think I'll try Miley's suggestion and let oven cool to warm and let in sit in there. It's sitting in cup of wine and cup of beef broth. Shouldn't dry out, I'd think.

Posted by: olddog in mo at April 14, 2019 07:26 PM (Dhht7)

If your intention is to cool it completely and then reheat, letting it cool a bit outside of the oven (or, depending on temperature, even just plain outside), and then partially immersing in a cold or ice water bath will bring the temperature down rapidly.

Have you checked on the liquid levels? Depending on cooking time, 2 cups of liquid might have evaporated a bit and need replenishment prior to reheating.

Incidentally, if you haven't tried it, beer also makes an excellent braising liquid when added to beef stock. Guinness works, but so do most "middle of the road ales". Some people claim that dark beers get bitter during the braising process, but I have never personally experienced that.

Posted by: HTL at April 14, 2019 08:42 PM (xOOs/)

386

I took weft cut loop's advice, and made this easy cordon bleu
https://preview.tinyurl.com/yytuaxzp
It was pretty damned good!

Posted by: Miley, the Duchess at April 15, 2019 12:34 AM (NMAzL)

387 Umm... no offense, Ace, but I think all you did was re-invent a Pasta Carbonara, just with clams added.

Posted by: Matthew H Iskra at April 15, 2019 02:54 PM (0MpOC)

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