Food Thread: What's The Password? Swordfish!

Swordfish is one of fish that always seems to be cut into thin steaks. I am not abreast of the latest fishmongering techniques, but I am going to assume that it is to minimize waste. Slicing a thin steak across the entire primal cut is efficient. Cutting thicker steaks from just part of the primal risks getting left with an unsalable piece, and we can't have that!

But I had a piece of swordfish at a restaurant recently that was quite thick. And it was great! Swordfish seems to lend itself to a thick cut because of its density and texture. It's more like a beefsteak than a piece of fish, and who among likes thin beefsteak?

Certain foods lend themselves to a thicker cut, and swordfish, salmon, tuna and halibut are the fish I can think of off-hand that are better when cut with a generous hand. Bu that makes them a bit different in the pan or on the grill, although it is a very manageable difference. My concern with swordfish would be overcooking the outside before the middle gets cooked (I find raw swordfish quite distasteful), so lower heat is probably the best way to cook it.

Anyone have any thoughts on this burning topic?

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One of the advantages of commercial pesticides is that they are studied rather well. Do some fall through the cracks? Of course...man is not perfect. But the organic pesticides can sometimes fall through the cracks because they aren't forced to jump through regulatory hoops, so things like this can happen, and will probably happen with greater frequency as organic foods become more popular.
Biopesticide spinosad, popular in organic farming, may harm honeybees, study shows
I avoid organic whenever possible. I don't think there is any taste advantage, and I don't give a rat's ass about the use of pesticides and herbicides on food crops, because it is more important to feed the world than to run away from some potential, tiny, trivial increase in risk.

I'll bet the bees feel the same way!

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The comments in yesterday morning's "Coffee Break" were, oddly enough, about coffee. I am unsure whether you lunatics are losing your touch for rocketing wildly off topic at the first opportunity, or were maniacally fixated on the first cup of the day. Either way, this is from commentermindful webworker's blog.

That has happened to me, although not for a very long time. My coffee-making messes are usually centered around some old coffee machine in a strange kitchen, when I am desperate for a cup but can't seem to figure out how the damned thing works!

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Looks like good stuff, mostly because I like Frank's Red Hot Sauce, and I am assuming that it will be the same sort of taste profile. On popcorn. Seriously.

[Hat Tip: Quilter's Irish Death]
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I have never shotgunned a beer. I'm not sure what that says about me, but I am content to remain ignorant of its pleasures.

How Shotgunning a Beer Works: An Extremely Scientific Explainer

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Shiitake Mushroom Log Kit
[Hat Tip: artisanal'ette]
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These sound good, and the recipe is easy. But I have no self control when it comes to cinnamon buns, so maybe I won't make this.
Sourdough Cinnamon Buns
Who am I kidding...I love this kind of crap. They make my teeth ache and I feel like I finished off a bag of sugar, but I eat them whenever I have the chance.
[Hat Tip: redc1c4]
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Yeah....no.
Contrary to What You've Been Told, You Should Be Marinating After You Grill
I am a dedicated marinater, and my experience tells me that marinating before cooking is a good thing. However, these folks do have sort of a point; a few minutes before your food is done cooking, put it back in the marinade for an extra burst of flavor.

For instance, last night I made a parsley and mustard (and a bunch of other things) marinade for some chicken legs and thighs. Instead of cleaning the bowl after I put the chicken on the grill, I hung on to it for that second dose of marinade...putting the chicken back into the bowl and tossing it around a bit for a second coating. Then, back on the grill for a few minutes, and it was done!

Just be careful with that marinade. Assume that it is contaminated with salmonella, so that chicken has to be on the grill long enough to kill whatever lurks in the marinade.

******
Food and cooking tips, triple-cream cheeses, young wild pigs, crisp bacon, 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. And yes, shaking a Manhattan is blasphemy...it's in the Bible!

Posted by: CBD at 04:00 PM

Comments

(Jump to bottom of comments)

1 Supper time

Posted by: Skip at June 09, 2019 04:03 PM (BbGew)

2 No dinner time!

Posted by: Skip at June 09, 2019 04:03 PM (BbGew)

3 SUPPER!

Posted by: Skip at June 09, 2019 04:03 PM (BbGew)

4 ITS DINNER I SAY!

Posted by: Skip at June 09, 2019 04:03 PM (BbGew)

5 Corgis dutifully called btw

Posted by: Skip at June 09, 2019 04:04 PM (BbGew)

6 Cracking myself up

Posted by: Skip at June 09, 2019 04:04 PM (BbGew)

7 Milli Vanilli is mood music, not a flavoring.

Posted by: Duncanthrax at June 09, 2019 04:06 PM (SqVzt)

8 So who wants to sign up for my knife skills class?

Posted by: bluebell at June 09, 2019 04:06 PM (aXucN)

9 Now I want coffee. Colombian light roast, Japanese style iced. *Ambles towards the coffeemaker*

Posted by: Long-time Commenter, First-time Reader at June 09, 2019 04:07 PM (Nu6Gg)

10 8 So who wants to sign up for my knife skills class?
Posted by: bluebell at June 09, 2019 04:06 PM (aXucN)
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Don't do it! It's a trap!

Posted by: Weasel at June 09, 2019 04:08 PM (MVjcR)

11 Oh and I came into the thread too late to comment yesterday, but in case anyone still cares, one brand of full-immersion brewing apparatus is the Clever. Highly recommended.

Posted by: Long-time Commenter, First-time Reader at June 09, 2019 04:09 PM (Nu6Gg)

12 La cena i think...

Posted by: Lone ranger at June 09, 2019 04:09 PM (exZr3)

13
All I can remember about swordfish is having it once many, many, many years ago and thinking it was utterly vile. But times change and tastes along with them.

Posted by: Hadrian the Seventh at June 09, 2019 04:09 PM (Wx/+I)

14 Might try a rib eye on charcoal soon, at least that was the plan.

Posted by: Skip at June 09, 2019 04:10 PM (BbGew)

15 Was it swordfish that Anthony Bourdain said he wouldn't eat? Something about "foot-long parasitic worms," IIRC.

Posted by: Splunge at June 09, 2019 04:10 PM (ed8K1)

16 When I lived in Florida I had a buddy who worked in a seafood restaurant. He told me that they regularly pulled three-foot long worms and other parasites out of swordfish before filleting and cooking. I haven't had swordfish since.

Posted by: Elric at June 09, 2019 04:10 PM (oSDkQ)

17 I used to order swordfish when we went out for my birfday when I was a kid and the restaurant was out of shark.

I also used to take home the lobster carcass for fun.

Posted by: weft cut-loop at June 09, 2019 04:11 PM (cXV7n)

18 I hate strange coffee-makers. Also stumbling, bumbling around in someone else's kitchen, awake before everyone else, searching for the coffee, filters, cups - everything is stored in places where they should not be!

Posted by: washrivergal at June 09, 2019 04:11 PM (EjlXc)

19 When I go for fish, I go to Johns fish market in Dana Point

Posted by: Tinfoilbaby at June 09, 2019 04:11 PM (DB2+9)

20
But pot roast is, to me, still hopeless. It makes no difference what sauce or gravy is slopped on it, it's still tastes like a cheap piece of stringy tasteless meat.

Posted by: Hadrian the Seventh at June 09, 2019 04:12 PM (Wx/+I)

21 I like most fish but sword...anhhh...not so much

Posted by: Lone ranger at June 09, 2019 04:12 PM (exZr3)

22 Splunge and Eric - good grief. I'm never ordering swordfish again.

Posted by: bluebell at June 09, 2019 04:12 PM (aXucN)

23 We are going to what's advertised as a "gourmet inclusive" resort for vacation. Maybe I'll get to eat all these fancy things CBD writes about, like fish and mushrooms and things that are made of ingredients.

Posted by: grammie winger at June 09, 2019 04:12 PM (lwiT4)

24 Pro tip grammie - avoid the swordfish.

Posted by: bluebell at June 09, 2019 04:14 PM (aXucN)

25 I agree that eliminating marinate-before is silly, but your variation has potential. It's also a lot like standard Chinese stir-fry technique for meats, except that the final sauce is a bit different from the marinade. Cut the meat, marinate it, stir fry, add the sauce (which generally has some cornstarch or potato starch so it will thicken and adhere to the meat), cook until it thickens, and turn it out of the wok and serve.

Posted by: Splunge at June 09, 2019 04:14 PM (ed8K1)

26 Ok. Off the swordfish for the duration of my life.

Posted by: washrivergal at June 09, 2019 04:14 PM (EjlXc)

27 Posted by: bluebell at June 09, 2019 04:14 PM (aXucN)

My plan is to hover near the bar.

Posted by: grammie winger at June 09, 2019 04:14 PM (lwiT4)

28 what's for breakfast?

Posted by: redc1c4 at June 09, 2019 04:14 PM (V82u9)

29 Eat walleyes

Posted by: Tinfoilbaby at June 09, 2019 04:15 PM (DB2+9)

30 Hmm, in the mid-80s swordfish was really cheap and we used eat a lot of it. Then I got very sick one night after eating it. I always thought it was a coincidence--until now. Haven't had swordfish since, in any event.

I agree that tuna and halibut need to be thick-cut.

Posted by: Art Rondolet of Malmsey at June 09, 2019 04:15 PM (S+f+m)

31 My favorite recipe is to take one hotdog bun and place 2 hot, plump hotdogs together inside the bun.

Posted by: Mayor Pete at June 09, 2019 04:16 PM (hnasG)

32 pro tip for those of you unaware of the facts:

feesh is NOT food, except in dire emergencies.

if G*d had wanted us to eat seafood, she would not have made the land animals so easy to catch/domesticate.

you're welcome.

Posted by: redc1c4 at June 09, 2019 04:16 PM (V82u9)

33 This is a great recipe for thin swordfish steaks.
https://www.foodandwine.com/recipes/swordfish-sicilian-style

Posted by: Chris not rock at June 09, 2019 04:17 PM (WO0/g)

34 But pot roast is, to me, still hopeless. It makes no difference what sauce or gravy is slopped on it, it's still tastes like a cheap piece of stringy tasteless meat.
Posted by: Hadrian the Seventh

Pot roast depends heavily on the quality of the beef.

If you're just buying from a discount supermarket, chances are you're not getting a good chuck roast and are probably getting a cross-rib roast or some other bad cut from a bad beef supplier.

Posted by: weft cut-loop at June 09, 2019 04:17 PM (cXV7n)

35 I once spent two or so months on a longline boat. Tunas were great. We never touoched the swords except to dress them.

The tunas was all about sashimi...

Posted by: Lone Ranger at June 09, 2019 04:17 PM (exZr3)

36
what's for breakfast?

Posted by: redc1c4

Yesterday it was corned-beef hash, eggs, home fries, toast and coffee. Since I'm going to Hell anyway, I finished with coconut meringue pie.

Posted by: Hadrian the Seventh at June 09, 2019 04:18 PM (Wx/+I)

37 19 When I go for fish, I go to Johns fish market in Dana Point
Posted by: Tinfoilbaby at June 09, 2019 04:11 PM (DB2+9)

---------

Their halibut is excellent too. I hope they don't close the place when they do the big remodel over there.

Posted by: Cicero (@cicero) at June 09, 2019 04:18 PM (9SkN+)

38 I like fish, just not with worms.

Posted by: Weasel at June 09, 2019 04:18 PM (MVjcR)

39 CBD, with regard to your chicken and dunking it back in the marinade after it's partially cooked - I've always read that you should divide your marinade after you make it, and use part of it to marinate your meat and then the "clean" marinade to baste. That sounds safer than hoping you've cooked it long enough after redunking in the old marinade.

Posted by: bluebell at June 09, 2019 04:19 PM (aXucN)

40 When I was growing up about twice a year my dad had a swordfish steak, maybe an inch and a half thick. This was an extravagance. He would share one forkful and a bit of the crispy skin with me. (I was the only other one in the family who liked swordfish.) It was delicious. Can't remember the last time I saw a swordfish steak that thick.

Posted by: JTB at June 09, 2019 04:19 PM (bmdz3)

41 Agreed that thicker is better for those fish. Anybody ever have bonito? A dark meat. Seared perfectly is excellent.

Posted by: Cannibal Bob at June 09, 2019 04:20 PM (OX6sG)

42 If it's not sushi and your cooking it, aren't the worms cooked and dead?

Asking by a guy who doesn't eat fish

Posted by: Skip at June 09, 2019 04:20 PM (BbGew)

43 Find a beef shank and use that for a low and slow oven braise.

That's going to be as good as it gets for a prime version of pot roast. Lots of collagen, marrow, and beefiness.

Posted by: weft cut-loop at June 09, 2019 04:20 PM (cXV7n)

44 8 So who wants to sign up for my knife skills class?
Posted by: bluebell at June 09, 2019 04:06 PM (aXucN)

---------

"Anything Can Be A Knife: Making lethal edge weapons from everyday household objects"?

Posted by: Cicero (@cicero) at June 09, 2019 04:20 PM (9SkN+)

45 Me too Cicero, I love that place

Posted by: Tinfoilbaby at June 09, 2019 04:21 PM (DB2+9)

46 The trick with the marinade is to reserve some of it before you put it on the meat, that way it's not a contamination concern when you put some on toward the end of the grill... or even after the grill while it's resting.

Posted by: limbomaniac at June 09, 2019 04:21 PM (UOXzs)

47 Do you know how traumatic it was for that Swordfish to be caught? How would you like to be pulled out of your environment with a hook in your mouth? Those poor fish! Have you no humanity? THINK OF THE CHILDREN!

Posted by: PETA PETA PUMPKIN EATA at June 09, 2019 04:22 PM (UdKB7)

48 I had seen a way to avoid the marinade cross contamination is to reserve an amount of it before you marinade. Then as the meat is almost done, apply with a brush, or reduce it and put it over the meat.

Posted by: Bruce at June 09, 2019 04:22 PM (vd8XM)

49 "Anything Can Be A Knife: Making lethal edge weapons from everyday household objects"?

Posted by: Cicero (@cicero) at June 09, 2019 04:20 PM (9SkN+)'

Credit card.

Posted by: Cannibal Bob at June 09, 2019 04:23 PM (OX6sG)

50 I'm glad you all agree with me

Posted by: bluebell at June 09, 2019 04:23 PM (aXucN)

51 Going to a nice Italian restaurant tonight. They do a thing called mama's Sunday dinner. 7 course meal plus wine for $25 per person. Oldest son is here on leave so we're gonna have a wonderful time!

Posted by: Duke Lowell at June 09, 2019 04:23 PM (kTF2Z)

52 I like fish, just not with worms.
Posted by: Weasel

Your doctor can probably give you something for your worms

Posted by: Bruce at June 09, 2019 04:24 PM (vd8XM)

53 So who wants to sign up for my knife skills class?
Posted by: bluebell at June 09, 2019 04:06 PM (aXucN)

I'll sign up.

Goodbye cruel world.

Posted by: DR.WTF at June 09, 2019 04:25 PM (aS1PU)

54 51 Going to a nice Italian restaurant tonight. They do a thing called mama's Sunday dinner. 7 course meal plus wine for $25 per person. Oldest son is here on leave so we're gonna have a wonderful time!

Posted by: Duke Lowell at June 09, 2019 04:23 PM (kTF2Z)

Mangare!

Posted by: Cannibal Bob at June 09, 2019 04:25 PM (OX6sG)

55 Duke, that sounds nice. Is that in Nashville? Or maybe I'm misremembering where you are.

Posted by: bluebell at June 09, 2019 04:25 PM (aXucN)

56 For thick cut swordfish. Place on grill away from heat . Allow to cook slowly to 145� . Then oil rack over the heat and place fish directly over heat fror 60 sec a side..

Posted by: Xknight at June 09, 2019 04:25 PM (7TVai)

57 47 Do you know how traumatic it was for that Swordfish to be caught?

--------

He's probably grateful that he won't have to tolerate the continent-sized floating plastic waste island made out of straws and old grocery bags anymore.

Posted by: Cicero (@cicero) at June 09, 2019 04:26 PM (9SkN+)

58 52 I like fish, just not with worms.
Posted by: Weasel

-------

You can't always expect to be the first to eat your seafood, you know.

Posted by: Cicero (@cicero) at June 09, 2019 04:27 PM (9SkN+)

59 Do you know how traumatic it was for that Swordfish to be caught? How would you like to be pulled out of your environment with a hook in your mouth? Those poor fish! Have you no humanity? THINK OF THE CHILDREN!
Posted by: PETA PETA PUMPKIN EATA at June 09, 2019 04:22 PM (UdKB7)

On the west coast it is better than that. Commercial swordfish is caught by sneaking up on them while they're resting on the surface and then they are speared.

Posted by: DR.WTF at June 09, 2019 04:27 PM (aS1PU)

60 7 courses and wine for 25$ ? Sign me up

Posted by: Tinfoilbaby at June 09, 2019 04:27 PM (DB2+9)

61 If it's not sushi and your cooking it, aren't the worms cooked and dead?

Asking by a guy who doesn't eat fish
Posted by: Skip

For fish, yeah.

For shellfish, there are other things that can't be cooked out like PSP.

Posted by: weft cut-loop at June 09, 2019 04:28 PM (cXV7n)

62 cannibal bob
In the gulf black fin tuna are tastier than bonito but the japenese go bonito flakes that make a delish broth.
Black fin tuna are great on grill...yellow even better and sashimi best

Posted by: Lone ranger at June 09, 2019 04:28 PM (exZr3)

63 I stole, or rather reverse engineered, a recipe for swordfish from the Jared Coffin House. This was back in the nouvelle cuising days when all the hep cats put the fish on the sauce, not vice versa.

Anyway, they put the fish on two sauces, left and right. The right hand sauce was something simple like garlic butter and herbs. The one I stole was a raspberry vinaigrette. Basically saute raspberries in garlic and oil or butter until they reduce and then add some balsamic. Yum. And it looks fancy even though it's easy.

Posted by: Bandersnatch at June 09, 2019 04:28 PM (fuK7c)

64 Hey bluebell! I'm up at the northern casa in Northern Illinois. Southern casa is in the Nashville area.

Posted by: Duke Lowell at June 09, 2019 04:28 PM (kTF2Z)

65 20
But pot roast is, to me, still hopeless. It makes no difference what sauce or gravy is slopped on it, it's still tastes like a cheap piece of stringy tasteless meat.
Posted by: Hadrian the Seventh at June 09, 2019 04:12 PM (Wx/+I)

Hadrian, a nice Chuck roast, properly done, is full of flavor and falls apart with a fork.

And flavor, you ask? There are times I actually prefer a pile of pot roast on my plate than a fancy steak, and I like fancy steak a lot.

Again, the phrase is "properly done".

A dutch oven is the proper tool for this job.

IIRC, there are a couple of recipes in The Deplorable Gourmet, the exact same autographed copy I won as a prize at the YakimaMoMe!

But keeping the moisture sealed while the Chuck roast slowly takes in those spices and onion is how it gets fork-tender.

Now I'm hankering for pot roast.

Posted by: LeftCoast Dawg at June 09, 2019 04:29 PM (sy5kK)

66 Hey bluebell, how was the shower yesterday?

(I hope you finger is feeling better by the way. And I would still sign up for your knife skills class.)

Posted by: Moki at June 09, 2019 04:29 PM (mFoNl)

67 I was on the coffee thread yesterday morning. I'm hoping all Bluebird of Joy's commentary gets archived and added to the Food Thread. He was a veritable encyclopedia of coffee bean roasting and brewing information. Too much for my addled brain to absorb.

Posted by: kallisto at June 09, 2019 04:30 PM (kD8Fh)

68 Hey everybody. CBD, the RedHot seasoning blend looks good, I'll look for it.

About 10 years ago I think, Morton was selling Hot Salt. I found I really liked it on some things. Unfortunately of course it didn't last.

Now I use The Spice House's Vulcan Fire Salt on my steak pre-cook; it always really flavors it up IMHO.

Posted by: qdpsteve at June 09, 2019 04:30 PM (miE9U)

69 The other day I asked for opinions on Black Rifle coffee and several folks obliged. I'm ordering my first selection tomorrow, their Blackbeard's Delight blend. The company includes their recommended style of brewing for each product. In this case it's french press.

I've only used a stove top percolator for several years so I experimented with the french press this morning. Even with Costco standard coffee, it was pretty damn good. I'll have to use the press more often and just remember about the sediment at the bottom of the cup.

I'm looking forward to working my way through the various Black Rifle blends.

Posted by: JTB at June 09, 2019 04:30 PM (bmdz3)

70 Is talking about pot roast under 100 considered OT when the topic is swordfish?

It's not like I would use maple syrup on the pot roast or some such nonsense.

Posted by: LeftCoast Dawg at June 09, 2019 04:31 PM (sy5kK)

71 The great part about mama's Sunday dinner is they serve you so much food that'll we'll get two meals out of it.

Posted by: Duke Lowell at June 09, 2019 04:31 PM (kTF2Z)

72 And the linked sourdough Cinnamon Buns look like just the treat to go with a steaming hot cup of coffee. Come late September anyway. Too hot to bake presently.

Posted by: kallisto at June 09, 2019 04:31 PM (kD8Fh)

73 Hey bluebell! I'm up at the northern casa in Northern Illinois. Southern casa is in the Nashville area.
Posted by: Duke Lowell at June 09, 2019 04:28 PM (kTF2Z)
-----------

Ah! I didn't realize you still had the northern casa. Enjoy your wonderful dinner!

Posted by: bluebell at June 09, 2019 04:32 PM (aXucN)

74 Posted by: bluebell at June 09, 2019 04:19 PM (aXucN)

Food-borne illness is a social construct.

Posted by: CharlieBrown'sDildo at June 09, 2019 04:33 PM (wYseH)

75 I hung on to it for that second dose of marinade...putting the chicken back into the bowl and tossing it around a bit for a second coating. Then, back on the grill for a few minutes, and it was done!

Just be careful with that marinade. Assume that it is contaminated with salmonella, so that chicken has to be on the grill long enough to kill whatever lurks in the marinade.

====

You could just take some of the marinade and set it aside BEFORE you marinade them. Then use the set aside marinade for the second dip.

Posted by: Tami at June 09, 2019 04:33 PM (cF8AT)

76 FWIW, Sams Club has a big container of that Franks seasoning for about $4 or so.

Posted by: Robbie Ray Moron - Mitch are you fo' real?!! at June 09, 2019 04:34 PM (7FYjY)

77 If you're in the Crystal Lake area, the restaurant is Da Bafone which Is Italian for "a place that Duke really likes."

Posted by: Duke Lowell at June 09, 2019 04:34 PM (kTF2Z)

78 Anybody try the KFC Cinnabons?

Posted by: Tinfoilbaby at June 09, 2019 04:34 PM (DB2+9)

79 Hi Moki! The shower went fine, kind of a comedy of errors in some parts but the bride and get mom and sister were thrilled and I think it all went well.

Rule #1 for my knife skills class: never sharpen your knives, because every time you do, you will cut yourself.

Posted by: bluebell at June 09, 2019 04:35 PM (aXucN)

80 Is sugar considered a dry ingredient, or no? My daughter-in-law was given a cooking class gift as a birthday present from one of her friends. In the first class, last week, one thing they made was cornbread. The chef told them to first mix all of the dry ingredients. My DIL included the sugar as a dry ingredient, to which the chef corrected her, after the fact, and said it is a wet ingredient. I was surprised to learn this myself.

Posted by: washrivergal at June 09, 2019 04:35 PM (EjlXc)

81 61 Thanks for reminding me why I don't eat shellfish either

Posted by: Skip at June 09, 2019 04:35 PM (BbGew)

82 Halibut
Swordfish
Fresh Brook trout

Anything else is just tuna fish.

Just had a 75mph wind come through.

Posted by: Ben Had at June 09, 2019 04:35 PM (j0Zty)

83 "get" should be "her." I'm on my phone, sorry.

Posted by: bluebell at June 09, 2019 04:36 PM (aXucN)

84 JTB, recall that with a press, you want to grind the coffee on the coarse side - not as fine as for drip, for example. You might look into these things yourself, seems there varied expert views on certain issues like steeping time [I use about 4 minutes], and whether to pre-soak the grounds with some of the hot water before the full pour/mix [lets grounds release gases], and temp of water [some say at about temp after water reaches boil, then sits for 1 minute].

Will have to look at the thread from yesterday.

Posted by: rhomboid at June 09, 2019 04:36 PM (QDnY+)

85 Posted by: Elric at June 09, 2019 04:10 PM (oSDkQ)

Yeesh!

Not to worry...if any of you Morons get parasite infested, just go on a modified 7 day fast and take Wormwood capsules every day. (Artemisia is the plant name.)

Posted by: kallisto at June 09, 2019 04:37 PM (kD8Fh)

86 Food-borne illness is a social construct.
Posted by: CharlieBrown'sDildo at June 09, 2019 04:33 PM (wYseH)
------------

Are you going to snark at all the people who agree with me? Hmmmm? Hmmmm?

Posted by: bluebell at June 09, 2019 04:37 PM (aXucN)

87 Did some brisket the other day with a new method form a guy who is opening a BBQ place here in town.

Season your brisket with your favorite stuff. No injections required. Put it on your smoker at 275 degrees for two hours.

Remove the brisket wrap it tight and put it back on for 6 hours at 275.

Take it off after six hours and let it rest covered in towels for 1 hour. Slice and enjoy.

It was fantastic! The best one I have done. Ate most of it and put the left overs in the fridge with the juices covering it with some beef broth.

Pulled it out the next day to eat, heated it up some and it was rubbery and tough.

I have no clue what happened to it in the fridge overnight. I have had left over brisket before and it was good.

Posted by: The Great White Scotsman at June 09, 2019 04:38 PM (JUOKG)

88
Add mushy scallops to the "not eartin that" list. I love the things dearly, just not soggy. Smaller ones don't seem to have that problem.

Fish is ( my opinion ) not to be eaten raw or rare. Well done is the order.

Plus you can have my share of raw oysters and clams.

Posted by: irongrampa at June 09, 2019 04:38 PM (KATBx)

89 I went ahead and got myself more Popeyes chicken last night, 5 spicy tenders.

OMG. I gotta have more!

Posted by: qdpsteve at June 09, 2019 04:38 PM (miE9U)

90 We made our first batch of beef jerky the other day using the Alton Brown recipe. Used a Cabelas 6-tray heavy duty dehydrator and a Cabelas Hi Mountain ultimate jerky cutting board and knife. It all worked great.

This stuff is so much better than any commercial jerky I've tried. We did use a low salt soy sauce. This jerky will become a preferred snack from now on.

Posted by: JTB at June 09, 2019 04:38 PM (bmdz3)

91 Any fans here of Wahoos Fish Taco?

I admit I love their Outer Reef Burrito with brown rice, pinto beans, sour cream/guac, and some kind of seafood (usually shrimp).

Posted by: qdpsteve at June 09, 2019 04:39 PM (miE9U)

92 Swordfish is great baked with butter, lemon, salt and finish with some black pepper.

But tonight, pan fried steaks with pommes frites and a salad.

But first, a martini. One olive please.

Posted by: Hairyback Guy at June 09, 2019 04:39 PM (Z+IKu)

93 77 If you're in the Crystal Lake area, the restaurant is Da Bafone which Is Italian for "a place that Duke really likes."

"Baffone" is slang for a guy with a big moustachio.

Posted by: kallisto at June 09, 2019 04:40 PM (kD8Fh)

94 JTB, that jerky sounds fantastic. I had no idea there was such a thing as a jerky cutting board. The things I learn here.

Posted by: bluebell at June 09, 2019 04:40 PM (aXucN)

95 Also I recently looked up the recipe for Popeyes Blackened Ranch dressing.

Turns out it's pretty much:

- Ranch dressing
- Blackened seasoning
and mix 'em together. Well, that was easy.

Posted by: qdpsteve at June 09, 2019 04:40 PM (miE9U)

96 OMG. I gotta have more!

Posted by: qdpsteve at June 09, 2019 04:38 PM (miE9U)

For moi it is the three piece fish fry. LOVE IT with a side of red beans/rice. I just hope they don't fry the tapeworm inclusive swordfish anyhow.

Posted by: kallisto at June 09, 2019 04:41 PM (kD8Fh)

97 The times I've cooked scallops I've discovered that they like fast, high heat to get that proper firmness. Even if I'm frying fish I'll crank the heat up another 25-50 degrees for them over everything else.

Posted by: Robbie Ray Moron - Mitch are you fo' real?!! at June 09, 2019 04:41 PM (Pyztr)

98 86 Food-borne illness is a social construct.
Posted by: CharlieBrown'sDildo at June 09, 2019 04:33 PM (wYseH)
------------

Are you going to snark at all the people who agree with me? Hmmmm? Hmmmm?

Posted by: bluebell at June 09, 2019 04:37 PM (aXucN)

*fistbump*

Posted by: Tami at June 09, 2019 04:41 PM (cF8AT)

99 Blackened swordfish is excellent!

Posted by: Ben Had at June 09, 2019 04:41 PM (j0Zty)

100 kallisto, yup. Popeyes is magic.
Just wish they would open up some locations here in SoCal that aren't in such, er, "exciting" neighborhoods.

Posted by: qdpsteve at June 09, 2019 04:41 PM (miE9U)

101 We got Wahoos here

Posted by: Tinfoilbaby at June 09, 2019 04:42 PM (DB2+9)

102 Posted by: qdpsteve at June 09, 2019 04:40 PM (miE9U)

When I was there the other day I saw this interesting mixture in a granita machine, asked the guy what it was. Frozen Lemonade.

Uh -huh, gotta go back for that. Had already ordered the sweet tea so it was too late to get it.

Posted by: kallisto at June 09, 2019 04:42 PM (kD8Fh)

103 93 77 If you're in the Crystal Lake area, the restaurant is Da Bafone which Is Italian for "a place that Duke really likes."

"Baffone" is slang for a guy with a big moustachio.
Posted by: kallisto at June 09, 2019 04:40 PM (kD8Fh)

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

Is his name John?

Posted by: Duke Lowell at June 09, 2019 04:42 PM (kTF2Z)

104 Also I've discovered that letting the kids make whipped cream and settling down for a movie with the mixing bowl and a box of vanilla wafers is one of life's secret joys.

(the Lego movies are very cute, btw)

Posted by: Robbie Ray Moron - Mitch are you fo' real?!! at June 09, 2019 04:42 PM (Pyztr)

105 LCD, pot roast, all I have to contribute is the recipe Jane D'oh gave us a while back. Fantastic, zero work.

slow cooker, pot roast, stick of butter, 1 packet dry ranch dressing mix, 1 packet dry au jus mix, handful of pepperoncinis, black pepper - set on low, go away and reload 45O rounds of 45ACP ammo [OK that part will vary - just go away]. 7 hours later - wow. Makes its own "au jus", flavor is great. If you want the traditional veggies, drop in carrots/onions/potatoes an hour before it's done.

Dunno an easier recipe for anything that delivers so well.

Posted by: rhomboid at June 09, 2019 04:43 PM (QDnY+)

106 kallisto, frozen lemonade is good. I think Chick-Fil-A has it too.

Posted by: qdpsteve at June 09, 2019 04:43 PM (miE9U)

107 It was born here

Posted by: Tinfoilbaby at June 09, 2019 04:43 PM (DB2+9)

108 Posted by: qdpsteve at June 09, 2019 04:41 PM (miE9U)

They are usually in borderline exciting neighborhoods, if not outright thrilling.

I for one am glad someone of the Horde shares my Popeye's lust.

Posted by: kallisto at June 09, 2019 04:43 PM (kD8Fh)

109 kallisto, I do share your lust for them.
They do chicken so much better than KFC nowadays it's not even funny.

Posted by: qdpsteve at June 09, 2019 04:44 PM (miE9U)

110 I'm captive on a plane on the tarmac in Austin. Havent eaten for almost 24 hours and there are no gluten free snacks on plane.

This is what I paid $1k for.

Posted by: Ladyl at June 09, 2019 04:45 PM (aV4nk)

111 Tinfoilbaby, you're in SoCal?
I believe Wahoos started up in Orange County.

Posted by: qdpsteve at June 09, 2019 04:45 PM (miE9U)

112 qdpsteve, there is a seasoning called Leftys. It is better than popeyes

I soak my chicken tenders overnight in buttermilk, dredge in Leftys and fry.

Posted by: Ben Had at June 09, 2019 04:45 PM (j0Zty)

113 slow cooker, pot roast, stick of butter, 1 packet dry ranch dressing mix, 1 packet dry au jus mix, handful of pepperoncinis, black pepper - set on low, go away and reload 45O rounds of 45ACP ammo [OK that part will vary - just go away]. 7 hours later - wow. Makes its own "au jus", flavor is great. If you want the traditional veggies, drop in carrots/onions/potatoes an hour before it's done.

Dunno an easier recipe for anything that delivers so well.

Posted by: rhomboid at June 09, 2019 04:43 PM (QDnY+)

That's the Mississippi recipe I was talking about a couple of weeks ago here. Works with chicken too.

(I have to use a chicken gravy packet cuz of hubby's allergy)

You are correct...it does not get any easier.

Posted by: Tami at June 09, 2019 04:45 PM (cF8AT)

114 Ladyl, I asked recently what MPH a plane has to reach before it can leap up into the air. Got some very technical answers that made my head spin, but not a real number. :-)

Posted by: qdpsteve at June 09, 2019 04:45 PM (miE9U)

115 Posted by: qdpsteve at June 09, 2019 04:39 PM (miE9U)

I know not Wahoo's, however there is a local place called Diablo's that serves a fish taco that is almost addictive. They even put a housemade coleslaw on it that I can actually ingest. I usually hate coleslaw. They also use pineapple habanero salsa, so so good...It's in Delaware, USA/

Posted by: kallisto at June 09, 2019 04:45 PM (kD8Fh)

116 I like popeyes chicken, and especially their dirty rice, but their shrimp is always over-breaded. No big deal and easy to avoid, but dang their spicy breading lightly applied would be a great base for a quick and easy po-boy.

Posted by: Robbie Ray Moron - Mitch are you fo' real?!! at June 09, 2019 04:46 PM (Pyztr)

117 Ben Had, I'll try that, thanks!

Posted by: qdpsteve at June 09, 2019 04:46 PM (miE9U)

118 I actually do have some thing to report about swordfish. A client has a boyfriend who has a son who fishes for swordfish down around Islamorada. They use cannonballs and 1200 foot lines and all that shit, but I wish to state that there are two kinds of filets. They call them Pumpkins, and then everything else. It has to do with the size of the swordfish. I think they need to be 300 lbs to be pumpkins.
On the grill with a caper and butter sauce.

Posted by: Asscheeks of Saturn at June 09, 2019 04:46 PM (Jj+59)

119 Yeah bluebell!!!! So glad it was a good event!!!

The problem with sharp knives is that you can cut the dickens out of yourself and not know it until blood is pouring down the drain.

Posted by: Moki at June 09, 2019 04:46 PM (mFoNl)

120 Most of the time sugar is a wet ingredient when baking. It's usually creamed with the butter or other fats then eggs and lastly dry ingredients. This is a general rule so take it with a grain of salt, which is dry ingredient btw.

Posted by: lin-duh at June 09, 2019 04:46 PM (UUBmN)

121 They do chicken so much better than KFC nowadays it's not even funny.

Posted by: qdpsteve at June 09, 2019 04:44 PM (miE9U)

My boyfriend insists we went to KFC for chicken, no it was Popeye's. They took over the bldg. that used to be KFC.

Posted by: kallisto at June 09, 2019 04:46 PM (kD8Fh)

122 And they nevr cut them smaller than 3/4.

Posted by: Asscheeks of Saturn at June 09, 2019 04:47 PM (Jj+59)

123 Any fans here of Wahoos Fish Taco?

I admit I love their Outer Reef Burrito with brown rice, pinto beans, sour cream/guac, and some kind of seafood (usually shrimp).
Posted by: qdpsteve

I usually just get the Bonzai burrito with grilled fish and with the hot sauce, Mr. lee's or something.

Posted by: weft cut-loop at June 09, 2019 04:47 PM (cXV7n)

124 My recipe for swordfish: Mix mayo( I like to use garlic mayo) with some lemon juice, chopped up shallots, green onion and slather on top and broil until bubbly and brown and mayo has turned to oil.. No need to flip it. Mayo turns to oil and keeps the fish moist but cooked through. Broiler works best as topping doesn't burn like it would on the grill.

Posted by: sharon at June 09, 2019 04:47 PM (QzF6i)

125 So I got up at 4:00 to finish my sermon (Yes, Yes I know! It should have been finished before this morning.

and to make a crock pot thing for our luncheon after church which we always have after we celebrate Holy Communion-which a number of Protestants tend to do once a month.

Anyway, it was curry rubbed chicken tenders. Chicken rubbed in a curry powder, ginger, cinnamon, ground cumin and cayenne. It also had a sauce made of tomato sauce with some orange juice and honey, chopped apricots and onions. It was served over couscous. The congregation seemed to like it. I hadn't made it before.

FenSpouse says that I should prepare a crock pot thing every Sunday morning so that we could have it when we come home after church. My response-Nope; I don't really want to be getting up at 4:00 a.m. to do that.

Posted by: FenelonSpoke at June 09, 2019 04:47 PM (ahS0B)

126 kallisto, if I'm ever in Delaware I'll have to look for them. Thanks!

Robbie, true, Popeye's shrimp is VERY good but a bit overdone. Still, if/when money's no object, I can easily spend $30 on just one dinner there. I just can't choose sometimes between all the incredible things on their menu.

Posted by: qdpsteve at June 09, 2019 04:47 PM (miE9U)

127 Fenelon, you're "of the cloth"? Had no idea.

Posted by: qdpsteve at June 09, 2019 04:48 PM (miE9U)

128
Is his name John?

Posted by: Duke Lowell at June 09, 2019 04:42 PM (kTF2Z)

haha

no that's the Guido with the long moustache.

Posted by: kallisto at June 09, 2019 04:48 PM (kD8Fh)

129 ladyl,
Why didn't you tell me you were in Austin???

Posted by: lin-duh at June 09, 2019 04:48 PM (UUBmN)

130 weft-cut, the Mr Lees sauce is great too.
Wish they would bottle it for sale.

Posted by: qdpsteve at June 09, 2019 04:48 PM (miE9U)

131 Posted by: qdpsteve at June 09, 2019 04:47 PM (miE9U)

I think there's a few of them, the one close to us is in BranMar plaza.

Posted by: kallisto at June 09, 2019 04:49 PM (kD8Fh)

132 Ya qdpsteve, wish I could make it to gatherig but my health prevents me

Posted by: Tinfoilbaby at June 09, 2019 04:49 PM (DB2+9)

133 qdpsteve,if you can't find the Leftys, I'll send you some with the package for your MoMe.

Posted by: Ben Had at June 09, 2019 04:49 PM (j0Zty)

134 I was unaware of the parasite threat in swordfish. I guess I'll stick to safe, parasite-free foods, like pork.

Posted by: pep at June 09, 2019 04:49 PM (T6t7i)

135 FenSpouse says that I should prepare a crock pot thing every Sunday morning so that we could have it when we come home after church. My response-Nope; I don't really want to be getting up at 4:00 a.m. to do that.

Posted by: FenelonSpoke at June 09, 2019 04:47 PM (ahS0B)

Throw everything in the crockpot the night before. Put it in the fridge. In the morning, turn it on as soon as you get up.

Ready when you get home.

Posted by: Tami at June 09, 2019 04:50 PM (cF8AT)

136 Tinfoil, no worries.
If you want, email me your phone number and if you have a video chat feature on your cell. Maybe you can drop by that way.

Posted by: qdpsteve at June 09, 2019 04:50 PM (miE9U)

137 134
I was unaware of the parasite threat in swordfish. I guess I'll stick to safe, parasite-free foods, like pork.

And oysters, which I don't eat anyway, because marine loogies.

Posted by: pep at June 09, 2019 04:50 PM (T6t7i)

138 98 86 Food-borne illness is a social construct.
Posted by: CharlieBrown'sDildo at June 09, 2019 04:33 PM (wYseH)
------------

Are you going to snark at all the people who agree with me? Hmmmm? Hmmmm?

Posted by: bluebell at June 09, 2019 04:37 PM (aXucN)

*fistbump*
Posted by: Tami

I've had amoebic dysentery four times. In four different countries. Im on bluebell and tami's side on this one.

Posted by: Moki at June 09, 2019 04:50 PM (mFoNl)

139 BenHad, deal!! Thanks!!
Just email me at the linky above and we'll get it worked out.

Posted by: qdpsteve at June 09, 2019 04:50 PM (miE9U)

140 Yeah I recall Tinfoilbaby is behind the Orange Curtain. How about Taco Surf in Dana Point? Reminds me, long ago, Olamendi's down on the beach at Doheny used to have great carnitas - think the place is no longer that good, but have no recent data.

Tinfoilbaby, well the food in your new home should be good NM style Mexican is very good. You mentioned the move in a gun thread [last one], and I'm sure the gun laws are better, but ..... NM seems to be falling pretty fast, overall. The governor's open contempt - even ridicule - of her own constituents in border areas over-run by illegals the last couple of years kind of marked a low/high point in the degradation of the civic culture. Pretty shocking - and indicative of how NM may face an OR/WA/NV[?] situation ..... one or two metro areas making an otherwise western state another CT or IL.

But back to fish on the grill.

Posted by: rhomboid at June 09, 2019 04:50 PM (QDnY+)

141 All of us down at the Brattleboro Women's, Gay, Lesbian, and Trans-Gender Reproductive Health Clinic think the government should only has guns so that crime will be go down. Peeple with Guns kill people !!!!!

Posted by: Mary Clogginstien from Obamaboro, VT and Prood of it !!! at June 09, 2019 04:51 PM (qM84C)

142

Fish: nearly impossible to tell if it's "done."

Unless you cook/bake/fry/grill fish A LOT, that is.

Posted by: Soothsayer's wacky innacurate lyrics at June 09, 2019 04:51 PM (7+Mqs)

143 My concern with swordfish would be overcooking the outside before the middle gets cooked (I find raw swordfish quite distasteful), so lower heat is probably the best way to cook it.

Anyone have any thoughts on this burning topic?

Would this make it a good candidate for sous vide?

Posted by: Grump928(C) at June 09, 2019 04:51 PM (yQpMk)

144 Posted by: qdpsteve at June 09, 2019 04:48 PM (miE9U)

Well, the cloth today was my white clergy robe and a red stole for Pentecost . Generally. I wear street clothes and a cross but I like to get a bit more formal for communion. I always take my robe off before lunch though, because otherwise I would dribble lunch down it.

Posted by: FenelonSpoke at June 09, 2019 04:52 PM (ahS0B)

145 I just remembered I need to make some chocolate chocolate chip cookies for my bosses bday...

Posted by: lin-duh at June 09, 2019 04:52 PM (UUBmN)

146
Throw everything in the crockpot the night before. Put it in the fridge. In the morning, turn it on as soon as you get up.

Ready when you get home.
Posted by: Tami at June 09, 2019 04:50 PM (cF8AT)

That is a great tip. I've been cooking in a crock pot for almost forty years and never thought to do that.

(That's quite a feat for a 29 year old, I'm rather proud of that.)

Posted by: Moki at June 09, 2019 04:52 PM (mFoNl)

147 84 ... Hi rhomboid, Thanks for the suggestions. By coincidence, that is the grind and timing I used. The coffee came out nicely rich and not acidic. The experimenting will be with how many scoops to use per mug.

I'm always amused by instructions that say use X amount of grounds per 4 ounce cup. another word for a cup that small is 'thimble'. Maybe I'm supposed to multiply to get the correct amount for my mug. Math is a dangerous thing for me in the morning.

Posted by: JTB at June 09, 2019 04:52 PM (bmdz3)

148 They do chicken so much better than KFC nowadays it's not even funny.

To be fair, Venezuelan prison food is better than KFC nowadays. I'm not sure what their corporate policy is, but whatever it is, it isn't working.

Posted by: pep at June 09, 2019 04:52 PM (T6t7i)

149 I was unaware of the parasite threat in swordfish. I guess I'll stick to safe, parasite-free foods, like pork.

Hobo, the other white meat.

Posted by: Grump928(C) at June 09, 2019 04:52 PM (yQpMk)

150 Posted by: Mary Clogginstien from Obamaboro, VT and Prood of it !!! at June 09, 2019 04:51 PM (qM84C)

Mary...don't make me come back there. You forgot the children of coler!!

Posted by: kallisto at June 09, 2019 04:52 PM (kD8Fh)

151 Was it swordfish that Anthony Bourdain said he wouldn't eat? Something about "foot-long parasitic worms," IIRC.
Posted by: Splunge

----

And yet, he'd eat the asshole of a goat.

Sure, I'll take my dining cues from the likes of him.

Not.

Posted by: Tonypete at June 09, 2019 04:53 PM (Y4EXg)

152 Posted by: Tami at June 09, 2019 04:50 PM (cF8AT)

That's a good idea. I don't seem to be organized enough to do that yet.

Posted by: FenelonSpoke at June 09, 2019 04:53 PM (ahS0B)

153 120
Most of the time sugar is a wet ingredient when baking. It's usually
creamed with the butter or other fats then eggs and lastly dry
ingredients. This is a general rule so take it with a grain of salt,
which is dry ingredient btw.

Posted by: lin-duh at June 09, 2019 04:46 PM (UUBmN)

+++Yes. Taking it through the steps as you stated, sugar would certainly be considered wet in baking and I've done mucho baking. I just never thought about it.

Posted by: washrivergal at June 09, 2019 04:53 PM (EjlXc)

154 Watching Youtubes on catching, cleaning and preparing snapping turtles.

Was previously watching podcasts by former Colts punter, Pat McAffee, so a natural algorithm transition.

Posted by: Regular paste eatin' joe at June 09, 2019 04:53 PM (6/uwW)

155 Fenelon, good idea. :-)

Oh, and I'm thinking of getting one of these for my car (link to Amazon):

https://tinyurl.com/y54ce4yy

Posted by: qdpsteve at June 09, 2019 04:54 PM (miE9U)

156 weft-cut, the Mr Lees sauce is great too.
Wish they would bottle it for sale.
Posted by: qdpsteve

It's probably just a sweet chili sauce with Tabasco thrown in.

Posted by: weft cut-loop at June 09, 2019 04:55 PM (cXV7n)

157 I do like to use a crock pot, but sometimes I can go months without using it and when I do again I am always glad. It's easier for me with my schedule to do it during the week, however.

Posted by: FenelonSpoke at June 09, 2019 04:55 PM (ahS0B)

158 kallisto, children of cholera are always very sad

Posted by: qdpsteve at June 09, 2019 04:55 PM (miE9U)

159 weft-cut, I think it's a slightly thin gochujang sauce.
When I tried some gochujang some time ago, it wasn't that great, but reminded me a lot of the flavor of Mr Lee's.

Posted by: qdpsteve at June 09, 2019 04:55 PM (miE9U)

160 That is a great tip. I've been cooking in a crock pot for almost forty years and never thought to do that.

(That's quite a feat for a 29 year old, I'm rather proud of that.)

Posted by: Moki at June 09, 2019 04:52 PM (mFoNl)

Lol! Anything to save time 'day of' I will find a way to do.

Posted by: Tami at June 09, 2019 04:56 PM (cF8AT)

161 Fenelon, your curry chicken tenders sound wonderful. My family loves curry, so I will try that this week! Thanks!

Posted by: Moki at June 09, 2019 04:56 PM (mFoNl)

162 So who wants to sign up for my knife skills class?
Posted by: bluebell at June 09, 2019 04:06 PM

Your masterclass on shank/shiv/tactical spork skills at the last TXMoMe was eye-popping!

Posted by: Duncanthrax at June 09, 2019 04:56 PM (DMUuz)

163 hiya

Posted by: JT at June 09, 2019 04:56 PM (34DX1)

164 Olamendies is still there on the beach,

Posted by: Tinfoilbaby at June 09, 2019 04:57 PM (DB2+9)

165 Only like fish grilled, except for a seared tuna kinda sushi-like thing that I do [for others, I don't like it, they rave about it - Alton Brown recipe], I just make sure it's done. Would like to be able to blacken, but that's a whole different kitchen/equipment world.

Having home-made preserved lemon compound butter, and pickled lemons [Meyer], works out, use them both on grilled fish. Excellent.

Posted by: rhomboid at June 09, 2019 04:57 PM (QDnY+)

166 Your masterclass on shank/shiv/tactical spork skills at the last TXMoMe was eye-popping!

Posted by: Duncanthrax

I heard she attacked someone with a banana.

Posted by: pep at June 09, 2019 04:57 PM (T6t7i)

167 29 ladyl,
Why didn't you tell me you were in Austin???
Posted by: lin-duh at June 09, 2019 04:48 PM (UUBmN)

Awwww--just coming from elsewhere! Supposed to get a connection in Dallas but airport closed due to tornado. We've been on the Tarmac in Austin for over 2 hours now.

They just found gluten free crackers for me so I might live another day.

Posted by: Ladyl at June 09, 2019 04:58 PM (aV4nk)

168 Posted by: qdpsteve at June 09, 2019 04:54 PM (miE9U)

That's quite something, but that's probably illegal in NJ. Spouse says you're not even supposed to drinking coffee. He does it, so I don't know why he mentions it. Like the cops in NJ are going to be cracking down on everybody drinking their dunkin donuts or Wawa coffee . They'd have to arrest themselves.

Posted by: FenelonSpoke at June 09, 2019 04:58 PM (ahS0B)

169 Heading out to SE PA this week to stock up on my Pennsylvania German cultural touchstones:

Scrapple, smoked hams, Lebanon bologna, ring bologna, shoofly pie, dried corn, and the like.

No pickled pig snouts this time.

http://www.dietrichsmeats.com/

Pie? Oh yeah, we have pie:
https://www.the-eck.com/menu

Posted by: Tonypete at June 09, 2019 04:58 PM (Y4EXg)

170 So last week I talked about my wife and I making an American version of poutine and we went with tater tots, grated chedder cheese and brown gravy. We were thinking we were being inventive, turns out this recipe has been around for a while and its called Tater Tot Poutine.
Anywho, it was everything I dreamed it would be.

Posted by: Guy Mohawk at June 09, 2019 04:58 PM (r+sAi)

171 I love all kinds of seafood(except bluefish and mackeral) and it is not really hard to cook. I find broiling salmon and swordfish best way to prepare them. Cod loins need to be baked as they are very thick and stay moist when cooked with a bread crumb topping over my mayo recipe. They are outstanding by the way, called poor man;s lobster. It is easy to tell when fish is done as it should flake apart. Just use a fork on the end and if it doesn;t flake, it is not quite done. I keep a bag of extra large uncooked shrimp in the freezer and it is my go to when I forget to take something out for dinner. 30 minutes to defrost and you can have shrimp primavera or fajitas or stir fry.

Posted by: sharon at June 09, 2019 04:59 PM (QzF6i)

172 I like thick cut swordfish - for this kind of thing, one treatment that usually works is to sear both sides in a frying pan, about 1 minute per side, and the put it in an oven for something like 30 minutes at 300, maybe even 275.

Posted by: Tom Servo at June 09, 2019 05:00 PM (V2Yro)

173 Speaking of sharpening knives, I recently bought one of these

Chef'sChoice 250 Diamond Hone Hybrid Sharpener

https://amzn.to/2XB6xns

mostly because 1) Cooks Illustrated recommended it after trying a half dozen or so and 2) I like gadgets and my wife keeps buying those little $1 stones that screw up your good knives. She can use this and get a good edge, and I don't have to spend a couple of hours when I could be fishing or the like.

It looks like it's only $35 right now, too, which is a pretty good price.

Posted by: Robbie Ray Moron - Mitch are you fo' real?!! at June 09, 2019 05:00 PM (7FYjY)

174 Fenelon, LOL.
California cops are interesting actually. Some are hard-asses, and others won't pull you over unless you're literally murdering someone in your car while swerving drunk across 7 lanes on the 405 and loudly oinking at every black-and-white you see.

Posted by: qdpsteve at June 09, 2019 05:01 PM (miE9U)

175 Posted by: Moki at June 09, 2019 04:56 PM (mFoNl)

It's a sweeter thing with the orange juice and a spoon of honey in the sauce so if you don't like the sweetness you can probably eliminate the apricots and orange juice. I like spicier food but my husband doesn't and I didn't know if church folks did, so it worked out fine.

Posted by: FenelonSpoke at June 09, 2019 05:01 PM (ahS0B)

176 You can also nuke your leftover marinade to guarantee no bugs in it.. I do that and then brush it on the grilling meat while it is on the grill.

Posted by: Chi-Town Jerry at June 09, 2019 05:01 PM (438dO)

177 The best swordfish i have ever had was a thick cut cooked in a bamboo steamer, perfectly moist and tender all the way through!

Posted by: Sugar Plum Fairy - delurking at June 09, 2019 05:01 PM (yyGX4)

178 171 I love all kinds of seafood(except bluefish and mackeral) and it is not really hard to cook."

I agree Sharon, and an important thing to remember is that all seafood is really quite delicate (as compared to beef, for example) and thus you have to be careful not to overdo it or cook it too much.

Posted by: Tom Servo at June 09, 2019 05:02 PM (V2Yro)

179 Watching Youtubes on catching, cleaning and preparing snapping turtles.

--

Those are the most driven-to-survive animals I've ever seen. To finally get them to die involves incantations and goats blood.

Posted by: Robbie Ray Moron - Mitch are you fo' real?!! at June 09, 2019 05:03 PM (7FYjY)

180 Agreed Tom. Seafood generally cooks up pretty quickly so keeping a close eye on it is not difficult.

Posted by: sharon at June 09, 2019 05:03 PM (QzF6i)

181 Not totally O/T: B'Gal and I got a surprise call from the handyman whom we thought couldn't install a new kitchen sink for a couple of weeks, this morning. He showed up and installed the sink the kids gave us for Christmas (with gift cards) 1.5 yrs ago.

We are happy Morons! New sink, disposal, and faucet. Yay, us! Disposal hadn't worked in about two years. And since I command the kitchen these days, I feel all manly and stuff.

I may take a bath in it tonight.

Posted by: BackwardsBoy - #Progressivism=Socialism at June 09, 2019 05:03 PM (HaL55)

182 175- I make a very spicy curry that a Sikh friend taught me. Scotch bonnets, jalepeno's and those little red skinny peppers. My son adores it, but my husband and daughter can't really handle it. (I detest curry and eat cereal on those nights.)

This sounds like a really nice compromise on the spicy and the flavorful. I might even try it!

Posted by: Moki at June 09, 2019 05:03 PM (mFoNl)

183 What's an American version of poutine ?Fries gravy and curds?

Posted by: Tinfoilbaby at June 09, 2019 05:04 PM (DB2+9)

184 I'm captive on a plane on the tarmac in Austin. Havent eaten for almost 24 hours and there are no gluten free snacks on plane.

This is what I paid $1k for.
Posted by: Ladyl

-----

We Morons can suggest a few phrases that are sure to get you off the plane but getting out of the holding cell may take a little longer.

Posted by: Tonypete at June 09, 2019 05:04 PM (Y4EXg)

185 Brother: C'mon, try this tuna! It doesn't taste fishy at all.

Me: Neither does this veal chop.

Posted by: Duke Lowell at June 09, 2019 05:04 PM (kTF2Z)

186 176 You can also nuke your leftover marinade to guarantee no bugs in it.. I do that and then brush it on the grilling meat while it is on the grill.

Posted by: Chi-Town Jerry at June 09, 2019 05:01 PM (438dO)

Or if you have room on the grill, put it in a saucepan and let it simmer on the grill.

Posted by: Tami at June 09, 2019 05:04 PM (cF8AT)

187 185 Brother: C'mon, try this tuna! It doesn't taste fishy at all.

Me: Neither does this veal chop.
Posted by: Duke Lowell at June 09, 2019 05:

Cut. Jib. Newsletter.

Posted by: Moki at June 09, 2019 05:05 PM (mFoNl)

188 Super-easy pasta sauce

From Marcella Hazan:

1. Cut a whole, peeled onion in half. Place in sauce pot.

2. Add 5 Tbs. butter

3. Add a 28 oz. can of peeled, whole tomatoes.

4. Bring ingredients to a simmer for 45 minutes. Stir occasionally with a wooden spoon, gently breaking tomatoes as they soften.

5. Remove and discard* onion.

6. Salt to taste, and toss with pasta.

The butter gives a smooth, full mouthfeel, and mellows the acid from the onion and tomatoes. It also acts as an emulsifier, making for a thick, velvety sauce.

* It would be a sin to actually discard the onion. Spread it on some crostini, or just eat it straight up.

Posted by: Duncanthrax at June 09, 2019 05:05 PM (DMUuz)

189

For cripes sake.

Is it really national rhubarb pie day?

Posted by: Soothsayer's wacky innacurate lyrics at June 09, 2019 05:06 PM (7+Mqs)

190 I also like to make the fish the day I buy it. It just doesn't taste the same if I have to freeze it. The hardest part is getting only as much as I can eat at one sitting because I do not like leftovers.

Posted by: sharon at June 09, 2019 05:06 PM (QzF6i)

191 Duncan, hmmm, thanks

Posted by: qdpsteve at June 09, 2019 05:06 PM (miE9U)

192
Are we still doing the Every Day Is A "Day" bullshit?

Posted by: Soothsayer's wacky innacurate lyrics at June 09, 2019 05:06 PM (7+Mqs)

193 Fen, if you want a super easy crockpot meal that will be ready after church, just layer spaghetti sauce, frozen ravioli and meatballs in as many layers as you want in the crock. Put it on low (or high if you won't be gone long) and it will be hot and ready when you get back.

Posted by: bluebell at June 09, 2019 05:06 PM (aXucN)

194 You know what I miss? Frito pie.

Posted by: Tinfoilbaby at June 09, 2019 05:07 PM (DB2+9)

195 I make a very spicy curry that a Sikh friend taught me. Scotch bonnets, jalepeno's and those little red skinny peppers. My son adores it, but my husband and daughter can't really handle it. (I detest curry and eat cereal on those nights.)
Posted by: Moki at June 09, 2019 05:03 PM

Two different routes, same destination.

Kaboom!

Posted by: Duncanthrax at June 09, 2019 05:07 PM (DMUuz)

196 16 When I lived in Florida I had a buddy who worked in a seafood restaurant. He told me that they regularly pulled three-foot long worms and other parasites out of swordfish before filleting and cooking. I haven't had swordfish since.
Posted by: Elric at June 09, 2019 04:10 PM (oSDkQ)

Cod and pollock have them also, just not 3 feet. Never saw them in ocean perch though.

Posted by: clutch at June 09, 2019 05:07 PM (a6Z0a)

197 A million years ago when in USAF at Langley AFB I would come home and bring back ring bologna and shoo-fly pie

Posted by: Skip at June 09, 2019 05:07 PM (BbGew)

198 Got Wahoo's here in Phoenix. Forgot to smuggler the Frank's seasoning into the movie theater today, dang.

Posted by: Quilter's Irish Death at June 09, 2019 05:08 PM (2aYYl)

199 My husband loves to go up to this PA Dutch market whenever we head up that way:

www.dietrichsmeats.com/

Posted by: FenelonSpoke at June 09, 2019 05:08 PM (ahS0B)

200 When I was attending Confirmation every Monday night at Our Saviour's Lutheran in Long Beach from 1979-81, we always had one of the mothers bring dinner. It was almost ALWAYS spaghetti.

To this day, spaghetti reminds me of those evenings. Although us young teenagers loved it when a mother couldn't provide any, because then Pastor Anderson and Deacon Iverson would go get us a big bucket of Pioneer Chicken. :-)

Posted by: qdpsteve at June 09, 2019 05:09 PM (miE9U)

201 Posted by: bluebell at June 09, 2019 05:06 PM (aXucN)

That's a good idea. Thanks. Spouse loves ravioli.

Posted by: FenelonSpoke at June 09, 2019 05:09 PM (ahS0B)

202
www.dietrichsmeats.com/
Posted by: FenelonSpoke

---

Well yeah - mentioned in 169.

*fistbump*

Posted by: Tonypete at June 09, 2019 05:09 PM (Y4EXg)

203 kallisto, yup. Popeyes is magic.
Just wish they would open up some locations here in SoCal that aren't in such, er, "exciting" neighborhoods.
Posted by: qdpsteve at June 09, 2019 04:41 PM (miE9U)

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

Gonna have to disagree here, or at least argue it varies store to store. My son loves KFC popcorn chicken, but there are no stores close by. There is, however, a Popeye's, so we decided to give it a try. Looked up the menu online - wife wanted a wrap, I was going to get a po' boy, and the son, chicken tenders. Got to the store - no wraps, no po' boys. Food was meh. Kinda disappointed.

Posted by: No One of Consequence at June 09, 2019 05:10 PM (8g9zh)

204 Quilter, glad to hear Wahoos in in Arizona.
Right now I really have itchy feet to move there.

Posted by: qdpsteve at June 09, 2019 05:10 PM (miE9U)

205 No One, really? I don't think I've ever had a clunker meal from Popeyes, they've all been incredible. But then I always order everything spicy; I'd have 'em throw some cayenne into the sweet tea if I could. :-)

Posted by: qdpsteve at June 09, 2019 05:11 PM (miE9U)

206 Now getting hungry for shoo-fly , we had ring bologna yesterday

Posted by: Skip at June 09, 2019 05:11 PM (BbGew)

207 I was unaware of the parasite threat in swordfish. I guess I'll stick to safe, parasite-free foods, like pork.

Posted by: pep at June 09, 2019 04:49 PM (T6t7i)

Any fish you eat here in the USA that was bought commercially has probably been frozen for over three days.

That is supposed to be the magic number of freezing days that kills off all fish parasites.

That is, in fact, what sushi grade more or less means.

Anthony Bourdain was probably eating swordfish in some third world place where the swordfish was freshly caught and not frozen.

Posted by: naturalfake at June 09, 2019 05:12 PM (J2mEl)

208 What's an American version of poutine ?Fries gravy and curds?
That's the Canuck version.

Posted by: Guy Mohawk at June 09, 2019 05:14 PM (r+sAi)

209 A mindful webwork in a post?

I've achieved the pinochle of online success!

Thx, CBD.

They now have those cones with cutouts in the base so you can actually SEE the coffee level. It's modern times!

Posted by: mindful webworker - click for webworks at June 09, 2019 05:14 PM (ECLlc)

210 Welp, just ordered the car eating tray from Amazon.

I also ordered one of those mini car urinals for men. I'll tell that story some other time... :-P

Posted by: qdpsteve at June 09, 2019 05:14 PM (miE9U)

211 I have a problem. I have a 2lb pork butt and 2 pork loin chops that have been buried in the back of my freezer for a year, possibly freezer burned.
So I thought about throwing em all into the slow cooker with some chicken broth and hatch peppers (to kill freezer burn taste).

Anyone have a problem with that? Sound like a good plan or am I missing something?

Posted by: Skunky Choom at June 09, 2019 05:15 PM (H/JFM)

212 204 Quilter, glad to hear Wahoos in in Arizona.
Right now I really have itchy feet to move there.
Posted by: qdpsteve at June 09, 2019 05:10 PM (miE9U)

We have two of them, love the food. AZ is a great place to be, unfortunately we are getting a lot of the CA locust types, present company excluded of course.

Posted by: Quilter's Irish Death at June 09, 2019 05:15 PM (2aYYl)

213 Quilter, yeah, Californians ruin everything. ;-)

Posted by: qdpsteve at June 09, 2019 05:16 PM (miE9U)

214 No One, really? I don't think I've ever had a clunker meal from Popeyes, they've all been incredible. But then I always order everything spicy; I'd have 'em throw some cayenne into the sweet tea if I could. :-)
Posted by: qdpsteve at June 09, 2019 05:11 PM (miE9U)

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

Yeah, was not impressed. Maybe it's just a midwest thing. Does you store have a sheet posted listing how many free dipping sauces you can get with each combo? (And they still tried to charge me).

Posted by: No One of Consequence at June 09, 2019 05:16 PM (8g9zh)

215 Well yeah - mentioned in 169.

*fistbump*
Posted by: Tonypete at June 09, 2019 05:09 PM (Y4EXg)

Sorry; I read that you were going to get PA Dutch food but didn't see you had included a link because computer got jumpy.

Posted by: FenelonSpoke at June 09, 2019 05:17 PM (ahS0B)

216 Despite my Canuckiness I've never tried poutine.

Posted by: Northernlurker at June 09, 2019 05:18 PM (kqeC4)

217 I have a problem. I have a 2lb pork butt and 2 pork loin chops that have been buried in the back of my freezer for a year, possibly freezer burned.
So I thought about throwing em all into the slow cooker with some chicken broth and hatch peppers (to kill freezer burn taste).

Anyone have a problem with that? Sound like a good plan or am I missing something?
Posted by: Skunky Choom at June 09, 2019 05:15 PM (H/JFM)

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

Sounds like a question for Frank Costanza!

Posted by: No One of Consequence at June 09, 2019 05:18 PM (8g9zh)

218 211 I have a problem. I have a 2lb pork butt and 2 pork loin chops that have been buried in the back of my freezer for a year, possibly freezer burned.
So I thought about throwing em all into the slow cooker with some chicken broth and hatch peppers (to kill freezer burn taste).

Anyone have a problem with that? Sound like a good plan or am I missing something?
Posted by: Skunky Choom at June 09, 2019 05:15 PM (H/JFM)

---------

By the time the shoulder is done, the chops will be hockey pucks.

Posted by: Duke Lowell at June 09, 2019 05:18 PM (kTF2Z)

219 No One, no sheet as far as I know, but I know of one Popeyes where after one of each flavor, they charge you something like 40c a pop. I always pay for them, they're that great IMHO.

Posted by: qdpsteve at June 09, 2019 05:18 PM (miE9U)

220 Anthony Bourdain was probably eating swordfish in some third world place where the swordfish was freshly caught and not frozen.
Posted by: naturalfake at June 09, 2019 05:12 PM (J2mEl)

Yup.....I was eating a fish sammich in Panama many moons ago and after taking a big ol' bite I pulled a worm about 6 inches long from the insides.

Big, thick white thing. Like a pinky finger.

Posted by: Hairyback Guy at June 09, 2019 05:18 PM (Z+IKu)

221
I've only used a stove top percolator for several years so I experimented with the french press this morning. Even with Costco standard coffee, it was pretty damn good. I'll have to use the press more often and just remember about the sediment at the bottom of the cup.

I'm looking forward to working my way through the various Black Rifle blends.
Posted by: JTB at June 09, 2019 04:30 PM (bmdz3)

Ahh, coffee and how to make it.

I roasted coffee commercially and created blends for 15 years. Other than liking coffee, I knew nothing about it. Learned the biz from the ground up (pun intended). I owned my own business, and sold primarily wholesale to offices and independent restaurants. In the Seattle - Tacoma area, with a SBUX on every corner. My product was better, because it was fresher.

I bought the green, sampled the lots of freshly roasted beans from the wholesalers / importers to buy 130 - 154 pound bags of green with specific profiles. La-di-da, I know.

Here is the basics of making great coffee. First, start with good beans. Freshly roasted, or if you have to buy at a store, the bag of beans with the farthest expiration date. My go to is the Costco Kirkland Columbian in the 3 lb. silver bag. They sell a ton of it, it flies off the shelves, and it is a medium to medium dark roast, IMO the best roast profile for this popular bean.

Oh, and NEVER put the beans in your refrigerator. Only in an airtight container in your cupboard shelf. The moisture in the refrigerator makes the beans go stale, and nasty, in record time. If you get that bag of Costco and take a few months to go through 3 pounds, store a couple of weeks worth in the cupboard and freeze the rest.

Coffee needs to steep in hot, but never boiling, water.

Percolators are the worst, they are literally cooking the coffee. Those bubbles are all over 212 degrees, in the flavor-kill zone.

Most low end home brewers brew to 170 degrees, but to maximize the flavor, the temp needs to be 190-195 degrees. And the longer the water can soak the ground coffee, the more flavor will be extracted from the beans. Most medium priced brewers (my 20 year old Cuisinart thermal is an example)

Also, use a thermal carafe, not a glass carafe with a hot plate. Only exception is if you are going to consume that entire pot in less than 15 minutes. A breakfast restaurant goes through loads of coffee, so it makes sense for a hot plate here, not at home.

Hold the heat in brewed coffee, don't try to raise it later.

Coffee is hottest when brewed, and then slowly the temperature goes down. Mother Nature intended it this way, so don't go pissing off Mother Nature, ok?

French press coffee NEEDS TO BE GROUND VERY COARSE, and if it is just a "regular" grind, it is too fine and the sediment can get ridiculous. In the opposite grinding direction, espresso is essentially powder.

But the upside to the French press style is that the coffee steeps for a long time, maximizing flavor.

I may not know math, but by gosh by golly, I know coffee.

Posted by: LeftCoast Dawg at June 09, 2019 05:19 PM (sy5kK)

222 Hairyback, a story like that could inspire a Van Halen song ;-)

Posted by: qdpsteve at June 09, 2019 05:19 PM (miE9U)

223 Anthony Bourdain was probably eating swordfish in some third world place where the swordfish was freshly caught and not frozen.
Posted by: naturalfake at June 09, 2019 05:12 PM (J2mEl)

Yup.....I was eating a fish sammich in Panama many moons ago and after taking a big ol' bite I pulled a worm about 6 inches long from the insides.

Big, thick white thing. Like a pinky finger.

Posted by: Hairyback Guy at June 09, 2019 05:18 PM (Z+IKu)

Yikes!

Did they at least have a Worm Dipping Sauce for $0.40?

Posted by: naturalfake at June 09, 2019 05:23 PM (J2mEl)

224 LCD, thank you for the coffee making treatise. As a thank you, I am giving you free tuition for my knife skills class.

Posted by: bluebell at June 09, 2019 05:23 PM (aXucN)

225 Posted by: LeftCoast Dawg at June 09, 2019 05:19 PM (sy5kK)

So the best way for 195F water is by using a French press?

Posted by: clutch at June 09, 2019 05:24 PM (a6Z0a)

226 I have a problem. I have a 2lb pork butt and 2 pork loin chops that have been buried in the back of my freezer for a year, possibly freezer burned.
So I thought about throwing em all into the slow cooker with some chicken broth and hatch peppers (to kill freezer burn taste).
Anyone have a problem with that? Sound like a good plan or am I missing something?
Posted by: Skunky Choom at June 09, 2019 05:15 PM (H/JFM)

Let me understand. You got the pork butt, the pork chops and the slow cooker.

The pork butt goes with the slow cooker, so who is cooking what with the pork chops.

Somethings missing!

Posted by: Frank Costanza at June 09, 2019 05:24 PM (Z+IKu)

227 Who else wants fish and chips?

Posted by: Tinfoilbaby at June 09, 2019 05:24 PM (aNxz1)

228 Posted by: LeftCoast Dawg at June 09, 2019 05:19 PM (sy5kK)

++++Sounds correct. My ex was in the coffee business for over 30 years.

Posted by: washrivergal at June 09, 2019 05:24 PM (EjlXc)

229 About re-marinating:

I have used recipes that call for putting the marinade (after the meat is out) in a sauce pan and and simmering it. It hen has meat juices and is sanitary.

This lets you adapt the simmered marinade into a glaze, as in adding some fruit preserves, or starch, to finish on the grill.

Posted by: Old Toby at June 09, 2019 05:24 PM (X7epx)

230
Two different routes, same destination.

Kaboom!

Not Kaboom Duncanthrax, I'm not one of those kids. Crispix and Vanilla Almond Special K. With Cascadia Farms Oat and Honey granola when I'm feeling adventurous.

Posted by: Moki at June 09, 2019 05:25 PM (mFoNl)

231 Oh, and we never saw worms in fresh halibut, which is only rivaled by fresh whitefish as far as I am concerned.

Posted by: clutch at June 09, 2019 05:25 PM (a6Z0a)

232 227 Who else wants fish and chips?
Posted by: Tinfoilbaby at June 09, 2019 05:24 PM (aNxz1)
----------

I'm beginning to think I may never eat fish again.

Posted by: bluebell at June 09, 2019 05:25 PM (aXucN)

233 mmmmm fish and chips. This thread is making me really hungry

Posted by: sharon at June 09, 2019 05:25 PM (QzF6i)

234 We used to have charcoal-broiled swordfish on vacations when I was a kid. If I remember correctly, it was pretty good.

Posted by: RTW at June 09, 2019 05:26 PM (jJlJu)

235 226 Pork chops go into the slow cooker too, but not at the same time according to Duke Lowell.

Posted by: Skunky Choom at June 09, 2019 05:26 PM (H/JFM)

236 80 Is sugar considered a dry ingredient, or no? My daughter-in-law was given a cooking class gift as a birthday present from one of her friends. In the first class, last week, one thing they made was cornbread. The chef told them to first mix all of the dry ingredients. My DIL included the sugar as a dry ingredient, to which the chef corrected her, after the fact, and said it is a wet ingredient. I was surprised to learn this myself.
Posted by: washrivergal at June 09, 2019 04:35 PM (EjlXc)

I would have done the same as your daughter.

But this makes sense when you think about it.

Thanks, I learned one more thing today!

Posted by: LeftCoast Dawg at June 09, 2019 05:26 PM (sy5kK)

237 Yup.....I was eating a fish sammich in Panama many moons ago and after taking a big ol' bite I pulled a worm about 6 inches long from the insides.

Big, thick white thing. Like a pinky finger.

Posted by: Hairyback Guy at June 09, 2019 05:18 PM (Z+IKu)

Allllrighty then...we're all done here.

Posted by: Tami at June 09, 2019 05:26 PM (cF8AT)

238 halibut is my favorite but at around $26 a pound, I'll eat lobster

Posted by: sharon at June 09, 2019 05:26 PM (QzF6i)

239 https://www.mushroompeople.com/shop

$39, and it will make a 4" stack of logs that will produce enough to eat, dry, sell, whatever.
$30 for one log? Nah, bro...

Posted by: MarkY at June 09, 2019 05:27 PM (dgnez)

240 I have pondered getting a French Press

Posted by: Skip at June 09, 2019 05:28 PM (BbGew)

241 211 I have a problem. I have a 2lb pork butt and 2 pork loin chops that have been buried in the back of my freezer for a year, possibly freezer burned.
So I thought about throwing em all into the slow cooker with some chicken broth and hatch peppers (to kill freezer burn taste).

Anyone have a problem with that? Sound like a good plan or am I missing something?

Posted by: Skunky Choom at June 09, 2019 05:15 PM (H/JFM)

I bet you could do the Mississippi thing with pork too. See rhomboid @ 105.

Posted by: Tami at June 09, 2019 05:28 PM (cF8AT)

242 Ketchup or catsup or mayonnaise on those fries?

Posted by: Tinfoilbaby at June 09, 2019 05:29 PM (aNxz1)

243 Heh. It's Doris Day Day on TCM.

Posted by: Mike Hammer, etc., etc. at June 09, 2019 05:29 PM (xSo9G)

244 This is a great recipe for thin swordfish steaks.

https://www.foodandwine.com/recipes/swordfish-sicilian-style

Posted by: Chris not rock at June 09, 2019 04:17 PM (WO0/g)

Do the Sicilian Swordfish say-

"He sleeps with the humans"?

Posted by: naturalfake at June 09, 2019 05:30 PM (J2mEl)

245 I also ordered one of those mini car urinals for men.

Can't ya just stop the car and pee on something ?

Posted by: JT at June 09, 2019 05:30 PM (34DX1)

246 Skunky, I'd probably do something different with the pork chops. The pork butt will be good in the slower. I'd probably throw it in with just sale and pepper and maybe a little liquid smoke, them cook on low until falling apart.

For the chops - maybe brine them for a bit, sprinkle with your favorite spices and then fry up in a cast iron skillet.

Posted by: bluebell at June 09, 2019 05:30 PM (aXucN)

247 The thing about french press is that if you don't drink it quickly or transfer the coffee to another container, it gets unpleasantly acrid.

It will keep on brewing until the water cools.

Posted by: Skunky Choom at June 09, 2019 05:31 PM (H/JFM)

248 Oh, and after cooking add your favorite BBQ sauce to the shredded pork butt.

Posted by: bluebell at June 09, 2019 05:31 PM (aXucN)

249 Thank you for the suggestions bluebell.

Posted by: Skunky Choom at June 09, 2019 05:32 PM (H/JFM)

250 Heh heh! Skunky Choom said butt!

Posted by: qdp "beavis" steve at June 09, 2019 05:34 PM (miE9U)

251 Here ya go Skunky...all the slow cooker pork butt recipes you could ever want.

https://tinyurl.com/y3sqced9

Posted by: Tami at June 09, 2019 05:34 PM (cF8AT)

252 In Russia, coffee presses you!

Posted by: Mike Hammer, etc., etc. at June 09, 2019 05:34 PM (CDGwz)

253 Skunky, sorry for all the typos but hopefully you got the gist of it.

Posted by: bluebell at June 09, 2019 05:34 PM (aXucN)

254 I could have some fish and chips. I am getting hungry too. I better go find a snack.

Posted by: Guy Mohawk at June 09, 2019 05:36 PM (r+sAi)

255 Posted by: JT at June 09, 2019 05:30 PM (34DX1)

LOL.

Posted by: FenelonSpoke at June 09, 2019 05:37 PM (ahS0B)

256 It finally warmed up to 70� this week, back down to the 60's next week. It's Cali right?

Posted by: Tinfoilbaby at June 09, 2019 05:37 PM (aNxz1)

257 I never much cared for fish but have been trying to learn better methods/recipes than what was standard in my childhood and thereby broaden my horizons.

Y'all have set me back 40 years in just an hour. I may never eat fish again. Thank you Lord that I have never tried swordfish or I would probably have nightmares this evening.

Posted by: cfo mom at June 09, 2019 05:38 PM (RfzVr)

258 Had a recipe for chipotle wings , said to boil marinade for 5 minutes and brush on partway thru cooking
1 can chipotle in adobo sauce, 1/2 cup lemon juice 1/2 cup soy sauce1 tbspoon brown sugar Bake at 350 till done

Works well for pork ribs or anything

Posted by: Lord Percy etc at June 09, 2019 05:38 PM (V9Chh)

259 8 So who wants to sign up for my knife skills class?
Posted by: bluebell at June 09, 2019 04:06 PM (aXucN)

An actual culinary knife skills class would be pretty cool.

Posted by: Insomniac at June 09, 2019 05:38 PM (NWiLs)

260 Find a beef shank and use that for a low and slow oven braise.

That's going to be as good as it gets for a prime version of pot roast. Lots of collagen, marrow, and beefiness.
Posted by: weft cut-loop at June 09, 2019 04:20 PM (cXV7n)

For pure collagen, marrow, and beefy deliciousness, my fave is oxtail in a stew.

It hacks me off that oxtail has become a expensive buy. Thanks to the Foodies, i guess.

Same dealio with beef cheeks.

Grrrr.

Posted by: naturalfake at June 09, 2019 05:38 PM (J2mEl)

261 Just got off the phone with Bete and he could use our prayers.

His C7 Vertebra was being eaten away by his "C"-Word and his bone marrow transplant is happening in August.

I'll advocate on his behalf and if you'd like to donate to My Friend's cause, please look at CaringBridge.Org.

For further details on Bete's name, please email me at home made gravy 71 at "hooya" dot com.

Posted by: Slapweasel, White Enthusiast, Town Drunk at June 09, 2019 05:39 PM (Ckg4U)

262 >>>Ketchup or catsup or mayonnaise on those fries?

Embrace the power of *and*.

Posted by: cfo mom at June 09, 2019 05:39 PM (RfzVr)

263 I have a problem. I have a 2lb pork butt and 2 pork loin chops that have been buried in the back of my freezer for a year, possibly freezer burned.
So I thought about throwing em all into the slow cooker with some chicken broth and hatch peppers (to kill freezer burn taste).

Anyone have a problem with that? Sound like a good plan or am I missing something?
Posted by: Skunky Choom

The loin chops will turn into leather.

Defrost them in a brine, and grill with a lot of smoke while basting. Don't overcook.

Posted by: weft cut-loop at June 09, 2019 05:41 PM (cXV7n)

264 Heh. It's Doris Day Day on TCM.
Posted by: Mike Hammer,

I never liked her.

I wouldn't care if she had 12 tits.

Posted by: JT at June 09, 2019 05:42 PM (34DX1)

265 CBD's eating swordfish and I'm eating ramen, ramen with turnips, onions, eggs and vietnamese fish sauce, but still ramen.

Posted by: Eromero at June 09, 2019 05:42 PM (qBNEP)

266 I also ordered one of those mini car urinals for men.

Can't ya just stop the car and pee on something ?
Posted by: JT at June 09, 2019 05:30 PM (34DX1)

Exactly.

God created a grand, green urinal, so that all free men may micturate freely upon the open road.

Posted by: naturalfake at June 09, 2019 05:42 PM (J2mEl)

267 So Krogers sent my wife an email saying we shouldn't eat the frozen berries that I already made my self two smoothies with. Apparently they've tested positive for hepatitis A.

Sorry bro you got hepatitis A now? The news release has a company spokesman saying I should seek medical care to see if a vaccination is appropriate. You think?

Posted by: bananadream at June 09, 2019 05:43 PM (l6b3d)

268 An actual culinary knife skills class would be pretty cool.
Posted by: Insomniac

You first.

Posted by: JT at June 09, 2019 05:44 PM (34DX1)

269 JT and naturalfake, sure!

The public exposure and sex offender charges I'll get if the wrong California cop catches me are just gravy. :-P

Posted by: qdp at June 09, 2019 05:44 PM (miE9U)

270 225 Posted by: LeftCoast Dawg at June 09, 2019 05:19 PM (sy5kK)

So the best way for 195F water is by using a French press?
Posted by: clutch at June 09, 2019 05:24 PM (a6Z0a)

Or a good drip coffee maker that gets to that temp.

Both ways make good coffee.

The French press method does take longer than the drip method, and I can't wait for 10 minutes for my morning coffee.

But you will get more flavor using this method.

I'm enjoying a Costa Rican medium blend right now, done drip style. And I'm quite content.

One of my close friends in the industry told me there is a roaster in New York called Barrie House Coffee. They are a large regional roaster, and growing.

They have recently started a "fine dining" coffee program to better restaurants, using a French Press kit that teaches restaurateurs how to properly serve coffee using this method. The coffee blends are ones that take well to the FP method. My source has told me they are expanding it.

Oh, and bluebell, absolutely looking forward to any exchange of services! But you have two to offer, kitchen and security. I only have coffee.

Posted by: LeftCoast Dawg at June 09, 2019 05:44 PM (sy5kK)

271 Email is now in nic.

I'm making Red Beans and Rice, so I'm OUT for awhile.

*semi-static*

Posted by: Slapweasel, White Enthusiast, Town Drunk at June 09, 2019 05:44 PM (Ckg4U)

272 Sorry bro you got hepatitis A now? The news release has a company spokesman saying I should seek medical care to see if a vaccination is appropriate. You think?

Posted by: bananadream at June 09, 2019 05:43 PM (l6b3d)

Yikes! Yeah, get to your doc.

Posted by: Tami at June 09, 2019 05:45 PM (cF8AT)

273 Hi Insom!

I cannot wait to cook up a storm in your kitchen!

Are pants required?

Posted by: Nurse ratched at June 09, 2019 05:45 PM (PkVlr)

274 So who wants to sign up for my knife skills class?
Posted by: bluebell at June 09, 2019 04:06 PM (aXucN)

An actual culinary knife skills class would be pretty cool.
Posted by: Insomniac
--------

Some supplies will be required:
https://preview.tinyurl.com/y556txee

Posted by: Mike Hammer, etc., etc. at June 09, 2019 05:46 PM (CDGwz)

275 God created a grand, green urinal, so that all free men may micturate freely upon the open road.

Micturate.

That's a new one on me.

Of course, I'll probably forget it.

"You see, Officer, I had to matriculate"

Posted by: JT at June 09, 2019 05:46 PM (34DX1)

276 Bete is an Honorable Spirit and I hope The Horde emails me about his Fund-Raising.

I'll not belabor that point. This Not My Living-Room.

Posted by: Slapweasel, White Enthusiast, Town Drunk at June 09, 2019 05:46 PM (Ckg4U)

277 269
JT and naturalfake, sure!

The public exposure and sex offender charges I'll get if the wrong California cop catches me are just gravy. :-P

Posted by: qdp at June 09, 2019 05:44 PM (miE9U)

++++I thought that using the sidewalks for toilets was fine. Or is it only for street living people and not car driving people?

Posted by: washrivergal at June 09, 2019 05:47 PM (EjlXc)

278 273 Hi Insom!

I cannot wait to cook up a storm in your kitchen!

Are pants required?
Posted by: Nurse ratched at June 09, 2019 05:45 PM (PkVlr)

Hellooooooo nurse!

Pants are very much optional, but caution will be required while frying bacon.

Posted by: Insomniac at June 09, 2019 05:47 PM (NWiLs)

279 Consumer advisory: bluebell knife courses not available in the UK.

Posted by: qdp at June 09, 2019 05:47 PM (miE9U)

280 washrivergal, pretty much.

Posted by: qdpsteve at June 09, 2019 05:47 PM (miE9U)

281 I think I may pick up a thick swordfish steak this week and bake it with a portabella mushroom on top.

I have found that a portabella will leak its delicious juices into a fish it is atop, turning that fish into a succulent, tasty treat. This is especially true if cooking halibut, which to me is an utterly tasteless fish.

I have never had swordfish so it will be an interesting experiment. In which copious amounts of garlic and butter will also feature prominently.

Posted by: Sharkman at June 09, 2019 05:48 PM (smc0A)

282 I might pick me up a nice halibut filet this week. Ralphs accepts financing, right?

Posted by: qdpsteve at June 09, 2019 05:49 PM (miE9U)

283 274 So who wants to sign up for my knife skills class?
Posted by: bluebell at June 09, 2019 04:06 PM (aXucN)

An actual culinary knife skills class would be pretty cool.
Posted by: Insomniac
--------

Some supplies will be required:
https://preview.tinyurl.com/y556txee
Posted by: Mike Hammer, etc., etc. at June 09, 2019 05:46 PM (CDGwz)

Nah. You won't develop your skills properly if there's no risk of cutting yourself. Pain is a highly effective teacher.

Posted by: Insomniac at June 09, 2019 05:49 PM (NWiLs)

284 Monday is Salvador Dali Moustache Day.
Shave accordingly.

Posted by: klaftern at June 09, 2019 05:50 PM (RuIsu)

285 Swordfish has too sharp a flavor for my tastes.

Posted by: Insomniac at June 09, 2019 05:50 PM (NWiLs)

286 You first.
Posted by: JT at June 09, 2019 05:44 PM (34DX1)
------

Yes, I'm thinking Insomniac is not hip to my latest adventure.

Whereas Mike Hammer, at comment 274, definitely is.

Posted by: bluebell at June 09, 2019 05:51 PM (aXucN)

287 My work partner almost cut 2 fingers off at a job we were working, I had to hold him closed to the hospital.

Posted by: Tinfoilbaby at June 09, 2019 05:51 PM (aNxz1)

288 Huh. I guess everybody ran off to start cooking.

Posted by: Insomniac at June 09, 2019 05:51 PM (NWiLs)

289 I usually bake halibut in a monitor like seasoning found at Costco and fresh orange juice.

Do NOT overcook halibut. It's better on the just barely done side.

Posted by: Nurse ratched at June 09, 2019 05:52 PM (PkVlr)

290 Yesterday morning my beautiful daughter bought bagels at Zabar's in NY and delivered them to me in SF last night. Heaven with Mrs. Franpsycho's homemade lox schmear this morning.

Posted by: San Franpsycho at June 09, 2019 05:53 PM (EZebt)

291 And swordfish is nasty.

I prefer black cod or rockfish. And salmon. Mmmmmmmmmm

Posted by: Nurse ratched at June 09, 2019 05:53 PM (PkVlr)

292 Now I'm hungry for crab dip.

Posted by: qdpsteve at June 09, 2019 05:53 PM (miE9U)

293 Yesterday morning my beautiful daughter bought bagels at Zabar's in NY and delivered them to me in SF last night. Heaven with Mrs. Franpsycho's homemade lox schmear this morning.
Posted by: San Franpsycho at June 09, 2019 05:53 PM (EZebt)
-------

You have a nice daughter.

When I was little, my dad had to travel from DC to northern California quite frequently. He would often bring us back a loaf of sourdough bread. We loved it and back then you couldn't get it here.

Posted by: bluebell at June 09, 2019 05:55 PM (aXucN)

294 Speaking of cheeks-

The lovely and adventurous Mrs naturalfake cooked halibut cheeks this week.

She saut�ed them with butter, flour, salt and pepper. Then topped them with fresh lemon juice.

They were delightful.

Posted by: naturalfake at June 09, 2019 05:55 PM (J2mEl)

295 110 I'm captive on a plane on the tarmac in Austin. Havent eaten for almost 24 hours and there are no gluten free snacks on plane.

This is what I paid $1k for.
Posted by: Ladyl at June 09, 2019 04:45 PM (aV4nk)

Sorry for you, Ladyl. I hate it when there is a 20 minute delay before takeoff. I'd be going nuts about now.

Posted by: LeftCoast Dawg at June 09, 2019 05:56 PM (sy5kK)

296 Hmmm. Jellied eel.

Posted by: Mike Hammer, etc., etc. at June 09, 2019 05:57 PM (CDGwz)

297 Sword fighting is better than swordfish.

Tee hee!

Posted by: Butt-gig at June 09, 2019 05:58 PM (MAstk)

298 296
Hmmm. Jellied eel.

Posted by: Mike Hammer, etc., etc. at June 09, 2019 05:57 PM (CDGwz)

+++
Good God, man.

Posted by: washrivergal at June 09, 2019 05:58 PM (EjlXc)

299 Ladyl,

I don't understand why they won't let you off the plane to stretch and pee and get something to eat. It has to do with union rules and bs. Sorry love.

Posted by: Nurse ratched at June 09, 2019 05:59 PM (PkVlr)

300 An actual culinary knife skills class would be pretty cool.
Posted by: Insomniac at June 09, 2019 05:38 PM (NWiLs)

===

Mrs. Franpsycho graduated from restaurant school and has been taught how to dismember most any large animal.

Hence my enduring respect.

Posted by: San Franpsycho at June 09, 2019 05:59 PM (EZebt)

301 290 Yesterday morning my beautiful daughter bought bagels at Zabar's in NY and delivered them to me in SF last night. Heaven with Mrs. Franpsycho's homemade lox schmear this morning.
Posted by: San Franpsycho at June 09, 2019 05:53 PM (EZebt)

That's interesting. Can one make NY-style cream cheese at home, and have it come out as good as the real deal? On the rare occasions I permit myself bagels, I order Ess-A-Bagel via Goldbely, and really load the order up with (scallion) cream cheese, because running out would be awful. Good lox, I can get easily here.

Posted by: Splunge at June 09, 2019 06:00 PM (ed8K1)

302 Hi LCD!

I need to do a Seattle MoMe at my house when I get back.

Will do
Some cooking and y'all can hang out on the deck and enjoy some adult beverages.

Posted by: Nurse ratched at June 09, 2019 06:00 PM (PkVlr)

303 LeftCoast Dawg,
Do you get Ruta Maya coffee at your costco? They have it online. That is what I use in my Technivorm and I get excellent results.

Posted by: lin-duh at June 09, 2019 06:01 PM (UUBmN)

304 My work partner almost cut 2 fingers off at a job we were working, I had to hold him closed to the hospital.
Posted by: Tinfoilbaby
-----------

Always keep some Gorilla Glue Marrowmend on hand.

Get it? 'On hand'. Never mind.

Posted by: Mike Hammer, etc., etc. at June 09, 2019 06:02 PM (CDGwz)

305 "They call them Pumpkins"

Uh oh

Posted by: PETA PETA PUMPKIN EATA at June 09, 2019 06:02 PM (UdKB7)

306 Yes, I'm thinking Insomniac is not hip to my latest adventure.

Whereas Mike Hammer, at comment 274, definitely is.
Posted by: bluebell

Mike Hammer is like a hawk, watching everything.

However, if I may make an observation, for a guy who calls himself Insomniac, he seems to sleep thru most of the ONT's.

Posted by: JT at June 09, 2019 06:03 PM (34DX1)

307 That's interesting. Can one make NY-style cream cheese at home, and have it come out as good as the real deal? On the rare occasions I permit myself bagels, I order Ess-A-Bagel via Goldbely, and really load the order up with (scallion) cream cheese, because running out would be awful. Good lox, I can get easily here.
Posted by: Splunge at June 09, 2019 06:00 PM (ed8K1)

===

I grew up in NYC and approve of her schmear. But even the best bagels out here do not measure up.

Posted by: San Franpsycho at June 09, 2019 06:04 PM (EZebt)

308 However, if I may make an observation, for a guy who calls himself Insomniac, he seems to sleep thru most of the ONT's.
Posted by: JT at June 09, 2019 06:03 PM (34DX1)

Do I? Are you watching me?

Posted by: Insomniac at June 09, 2019 06:05 PM (NWiLs)

309 JT

He's not sleeping

Posted by: Nurse ratched at June 09, 2019 06:06 PM (PkVlr)

310 "On the grill with a caper and butter sauce."

Add some lemon and Vermouth to that sauce and you won't be disappointed. Especially good on grilled flounder

Posted by: G marks the spot at June 09, 2019 06:06 PM (+4PAw)

311 Do I? Are you watching me?

I wouldn't know you if I tripped over you.

Posted by: JT at June 09, 2019 06:07 PM (34DX1)

312 Ladyl,
hopefully you get off the ground soon and it's not too hot...

Posted by: lin-duh at June 09, 2019 06:07 PM (UUBmN)

313
The humidity is down in the 20's. That's quite rare for June here. Isn't it?

Posted by: Soothsayer's wacky innacurate lyrics at June 09, 2019 06:07 PM (7+Mqs)

314 I got the cookie dough done and chilling until ready to bake on Wednesday. I want my bonus in August and raise in September...

Posted by: lin-duh at June 09, 2019 06:09 PM (UUBmN)

315 JT

He's not sleeping
Posted by: Nurse ratched

Are you there now ?

Ohhhhhhh... I hope he did his exercises and took his vitamins.

Posted by: JT at June 09, 2019 06:09 PM (34DX1)

316 Posted by: cfo mom at June 09, 2019 05:38 PM (RfzVr)

The fish in our mitten state do not have worms that I have seen.

Posted by: clutch at June 09, 2019 06:10 PM (a6Z0a)

317
So who wants to sign up for my knife skills class?

Posted by: bluebell at June 09, 2019 04:06 PM (aXucN)

Can't be too careful. When I earned my stitches I was cutting bread with a bread knife. Hope your finger is doing better.

Posted by: NOT THAT GUY at June 09, 2019 06:11 PM (WhFRW)

318 302 Hi LCD!

I need to do a Seattle MoMe at my house when I get back.

Will do
Some cooking and y'all can hang out on the deck and enjoy some adult beverages.
Posted by: Nurse ratched at June 09, 2019 06:00 PM (PkVlr)

sounds great!

and of course invite Diogenes, but that still doesn't let him off of last year's Apple Cup bet.

Posted by: LeftCoast Dawg at June 09, 2019 06:11 PM (sy5kK)

319 The fish in our mitten state do not have worms that I have seen.

They're pretty tricky.

Ya need special glasses to see them.

Posted by: JT at June 09, 2019 06:12 PM (34DX1)

320 lin-duh, Ladyl may not get out of there very soon.

One of those stormcells is headed your way.

I had 75mph winds here at the farm and the one that is coming your way looks to be the samee

Posted by: Ben Had at June 09, 2019 06:12 PM (UGlAW)

321 LCD!

Diogenes and Mark and Winston and Rat and whoever else can make it. There's a moron less than two miles from me who came to the MoMe in Yakima!

Posted by: Nurse ratched at June 09, 2019 06:13 PM (PkVlr)

322 Is that an appetizer in that pic?

Posted by: Notorious BFD at June 09, 2019 06:15 PM (EgshT)

323 321 LCD!

Diogenes and Mark and Winston and Rat and whoever else can make it. There's a moron less than two miles from me who came to the MoMe in Yakima!
Posted by: Nurse ratched at June 09, 2019 06:13 PM (PkVlr)

And if the view of Puget Sound from your deck is like other friends of mine who live near you, it is incredible. Looking forward to it!

Posted by: LeftCoast Dawg at June 09, 2019 06:16 PM (sy5kK)

324 Ben Had: Eris specifically requested that I thank you personally on her behalf on the blog for: baseball cap, red, embroidered LOL GET F*CKED, one count.

Posted by: hogmartin at June 09, 2019 06:16 PM (t+qrx)

325 Is that an appetizer in that pic?

Or are ya glad to see me ?

Posted by: JT at June 09, 2019 06:16 PM (34DX1)

326 I think I did a good job on charcoal and steak, outside was well done inside still red.

Posted by: Skip at June 09, 2019 06:18 PM (BbGew)

327 LCD.

My view is pretty darn good.

And Ben Had, incoming email

Posted by: Nurse ratched at June 09, 2019 06:18 PM (PkVlr)

328 Ben Had,
Great.... Our motorhome is in the shop getting a new roof as we speak from that baseball sized hail we went through on the way back from backpacking last month...now more bad weather...

Posted by: lin-duh at June 09, 2019 06:18 PM (UUBmN)

329 Ben Had @320- The sky was near black toward your way but we got just a few drops of rain and not much wind thus far. Be safe!

Posted by: Eromero at June 09, 2019 06:18 PM (qBNEP)

330 I'm peckish, going to make some mad cheese

Posted by: Tinfoilbaby at June 09, 2019 06:19 PM (aNxz1)

331 Mac and cheese

Posted by: Tinfoilbaby at June 09, 2019 06:20 PM (aNxz1)

332 Mac and cheese
Posted by: Tinfoilbaby at June 09, 2019 06:20 PM (aNxz1)

Good, but I liked the other way better.

Posted by: hogmartin at June 09, 2019 06:21 PM (t+qrx)

333 LCD

EMAIL. you judge the view

Posted by: Nurse ratched at June 09, 2019 06:22 PM (PkVlr)

334 I for one love thin steak. It's called carne asada and I prefer it to any of those fish you named.

Posted by: Pod Hamp at June 09, 2019 06:24 PM (RBFmA)

335 What kinda cheese?

Posted by: Tinfoilbaby at June 09, 2019 06:24 PM (aNxz1)

336 70k foot cloud tops in TX. Titanium umbrella time.

Posted by: klaftern at June 09, 2019 06:25 PM (RuIsu)

337 Flank steak?

Posted by: Tinfoilbaby at June 09, 2019 06:25 PM (aNxz1)

338 221 ... Dawg, Many thanks for the specifics, especially the grind for a french press. I only make one large mug at a time so I don't have to keep it warm, fortunately. This might explain why my attempts with a french press have been inconsistent. I'm going to print out your post to keep handy.

Posted by: JTB at June 09, 2019 06:27 PM (bmdz3)

339 303 LeftCoast Dawg,
Do you get Ruta Maya coffee at your costco? They have it online. That is what I use in my Technivorm and I get excellent results.
Posted by: lin-duh at June 09, 2019 06:01 PM (UUBmN)

No Ruta Maya coffee in my neck of the woods. There are literally hundreds of good regional roasters. They have to be fairly large to be able to sell to Costco.

You peaked my curiosity, and their website says they are in Austin, TX, and they highlight Chiapas beans as their featured coffee.

That region in southern Mexico has some great tasting coffee beans. Some farms are good, some are great.

My best selling dark roast was half Chiapas and half Sumatra. Dark coffee drinkers swore by it.

In the last decade, however, good beans from that area are more difficult to source for independent roasters, because SBUX buyers have gone in there, like they have in Costa Rica and Panama, and contracted the entire farm production for multiple years.

Posted by: LeftCoast Dawg at June 09, 2019 06:32 PM (sy5kK)

340 A bit OT, but it is about food.

Yesterday I made hubby and I filets. I had gotten a crazy good deal on whole tenderloins back in January and cut them all up and vacuum packed/froze them. The pack I took out had a large, a medium and a small one, so I proceeded to cook the large one well done as hubby likes it (heresy, I know) and the two smaller ones med rare since if hubby has the extra one later, he will nuke it to well done.

I was exhausted from yard work and went to bed at 9 last night. Our black cat, Spike, had the audacity to get up on the counter and drag the third piece of filet off to the floor and demolish it right in front of hubby.

Hubby said, "Well once he had it on the floor, whatcha gonna do?"

Bad kitty. I did not cook him any bacon today - he don't need it.

Posted by: cfo mom at June 09, 2019 06:33 PM (RfzVr)

341 Can't be too careful. When I earned my stitches I was cutting bread with a bread knife. Hope your finger is doing better.

Posted by: NOT THAT GUY at June 09, 2019 06:11 PM (WhFRW)
-------

It's doing just fine, thank you. It doesn't hurt at all, which I attribute to keeping ice on it for 3 solid hours while trying to stop the bleeding. I just have to keep it covered for a while and try to resist being a klutz. Try.

Posted by: bluebell at June 09, 2019 06:34 PM (aXucN)

342 I had 75mph winds here at the farm and the one that is coming your way looks to be the samee

Getting to southern WilCo quicker than the false weather prophets predicted.

Looks like I can appreciate the temperature drop behind it

Posted by: Blue Bird of F'ing Joy at June 09, 2019 06:34 PM (bvvt8)

343 Swordfish is fine as a treat but it's not something that you should eat on a regular basis. It's high in mercury.

Posted by: Kegeshook at June 09, 2019 06:34 PM (s2LKJ)

344 So Krogers sent my wife an email saying we shouldn't eat the frozen berries that I already made my self two smoothies with. Apparently they've tested positive for hepatitis A.

Sorry bro you got hepatitis A now? The news release has a company spokesman saying I should seek medical care to see if a vaccination is appropriate. You think?

Kroger should pay for it.

Posted by: Grump928(C) at June 09, 2019 06:35 PM (yQpMk)

345 Are pants required?

Posted by: Nurse ratched at June 09, 2019 05:45 PM (PkVlr)
---
just an apron and a smile...

Posted by: redc1c4 at June 09, 2019 06:35 PM (Cfv4x)

346 I'm originally from central NY so my favorite seafood is fried haddock with fries and coleslaw.

Posted by: Archer at June 09, 2019 06:36 PM (vzk+c)

347 Dear Kroeger,

But first .......

Posted by: JT at June 09, 2019 06:38 PM (34DX1)

348 In the last decade, however, good beans from that area are more difficult to source for independent roasters, because SBUX buyers have gone in there, like they have in Costa Rica and Panama, and contracted the entire farm production for multiple years.

No kidding. I was once able to get a Panamanian Geisha coffee that cupped around 96 for less money than Jamaican Blue.

Didn't know that SBUX went ahead and corrupted that source just so they could blend and over-roast it into something akin to cigar ash and vinegar.

Posted by: Blue Bird of F'ing Joy at June 09, 2019 06:38 PM (bvvt8)

349 I had a red heeler named Piggy who passed away last year. She was notorious for stealing food off the counters. Two of her biggest scores were two stuffed salmon filets and a Christmas tart that my mom made. Never could break her of that.

Posted by: bear with asymmetrical balls at June 09, 2019 06:38 PM (H5knJ)

350 Blue Bird of F'ing Joy,
I wonder if it will actually make it to SW Travis. Many times these storm scoot right by us, literally by a mile or less.

Posted by: lin-duh at June 09, 2019 06:38 PM (UUBmN)

351 I can't get haddock where we live now.

Posted by: Archer at June 09, 2019 06:39 PM (vzk+c)

352 Swordfish is fine as a treat but it's not something that you should eat on a regular basis. It's high in mercury.
Posted by: Kegeshook

Remember the guy that parked his car on the beach, the tide came in and he got tuna in his mercury.

Posted by: JT at June 09, 2019 06:40 PM (34DX1)

353 Heh,

JT,
It's legal to drive your car out onto the beach on the coast of Washington. I see idiots get their cars swallowed by the tide just about ever time I'm there. It's pretty funny.

Posted by: Nurse ratched at June 09, 2019 06:44 PM (PkVlr)

354 I remember being in Belize or Honduras and having the locals tell us tourist that we couldn't eat the barracuda because it would make us sick. The locals ate it though.

Posted by: lin-duh at June 09, 2019 06:45 PM (UUBmN)

355 Halibut is the here, but LOVE broiled swordfish and also tuna. New England swordfish twist--lather the sucker up with mayo before grilling/broiling. Keeps ter juices in, mayo burns a little, very tasty!

Posted by: Caliban at June 09, 2019 06:45 PM (QE8X6)

356 >>344 Kroger should pay for it.

That's what I think. I couldn't find any place open after 4 on a Sunday so I have to go in to a Dr. tomorrow. And I have a big conference that work paid over 1000$ for me to attend. So I'll miss part of that too.

Can't they keep people from shitting on their food?? I don't buy organic because of that but here I am with the threat of HepA.

If this gets too expensive, and my insurance is crap ever since shit midas, I'm going have a talk with a lawyer.

Posted by: bananadream at June 09, 2019 06:45 PM (l6b3d)

357 Tonight? BBQ grilled chicken fajitas.

Boneless chicken thighs with fajita spice rubbed in... grilled, then cut into very small pieces.

Grilled Onions and Peppers, a git a Guac and Salsa.

Easy Dinner, especially as its over 100 here right now.

Posted by: Don Q, Pessimist who is a realist at June 09, 2019 06:46 PM (NgKpN)

358 Total Wine donates to the left-wing Human Rights Campaign.

Posted by: WUT at June 09, 2019 06:46 PM (MAstk)

359 358 Noooooooooooooooooooooooo

Posted by: Skip at June 09, 2019 06:48 PM (BbGew)

360 That fish plate looks really good.

Posted by: bour3 at June 09, 2019 06:49 PM (KXQr+)

361 Home

Posted by: Nevergiveup at June 09, 2019 06:49 PM (85Gof)

362 JT,
It's legal to drive your car out onto the beach on the coast of Washington. I see idiots get their cars swallowed by the tide just about ever time I'm there. It's pretty funny.
Posted by: Nurse ratched

Don't tell me; when you visit, Insomniac parks his car in Georgia,

Posted by: JT at June 09, 2019 06:49 PM (34DX1)

363 Remember the guy that parked his car on the beach, the tide came in and he got tuna in his mercury.
Posted by: JT
==================

Tony the Tuna?

Posted by: Kegeshook at June 09, 2019 06:50 PM (s2LKJ)

364 Home
Posted by: Nevergiveup

SAFE !

Posted by: JT at June 09, 2019 06:51 PM (34DX1)

365
Didn't know that SBUX went ahead and corrupted that source just so they could blend and over-roast it into something akin to cigar ash and vinegar.
Posted by: Blue Bird of F'ing Joy at June 09, 2019 06:38 PM (bvvt

SBUX espresso blend is terrible. Half Sumatra, and half Papa New Guinea. Roasted dark. To me, it makes as much sense as pepper on vanilla ice cream.

But this specific blend can be stretched out to make more servings per pound, and it keeps it's flavor profile in the bag longer than any other coffee.

So not only does it taste bad, it is more profitable.

Posted by: LeftCoast Dawg at June 09, 2019 06:51 PM (sy5kK)

366 Enjoying an evening on the patio grilling steaks and having a glass of Madeira with a cigar. The sun is behind the house so it's shady and I have to wear a damn jacket. I was promised global warming....

Posted by: CrotchetyOldJarhead at June 09, 2019 06:52 PM (DEYzE)

367 Tony the Tuna?

Charlie the Tuna, right ?

Posted by: JT at June 09, 2019 06:52 PM (34DX1)

368 267 .. Check your local drug store. Many of them give out Hep A shots.

Posted by: JTB at June 09, 2019 06:52 PM (bmdz3)

369 Pew pew pew, you know how it goes right?

Posted by: Tinfoilbaby at June 09, 2019 06:53 PM (aNxz1)

370 @realDonaldTrump 2 minutes ago

For two years all the Democrats talked about was the Mueller Report, because they knew that it was loaded up with 13 Angry Democrat Trump Haters, later increased to 18. But despite the bias, when the Report came out, the findings were No Collusion and facts that led to........

....No Obstruction. The Dems were devastated - after all this time and money spent ($40,000,000), the Mueller Report was a disaster for them. But they want a Redo, or Do Over. They are even bringing in @CNN sleazebag attorney John Dean. Sorry, no Do Overs - Go back to work!

Posted by: Tami at June 09, 2019 06:53 PM (cF8AT)

371 It's legal to drive your car out onto the beach on the coast of Washington.

You're lucky you don't have piping plovers. They're a stupid little shorebird the size of a sparrow and they're endangered.

They don't know enough to stay out of tire ruts, so oversand driving on Cape Cod gets shut down all summer.

Posted by: Bandersnatch at June 09, 2019 06:54 PM (fuK7c)

372 Noooooooooooooooooooooooo
Posted by: Skip

The mayor didn't drop a bomb on Philly again, did he ?

Posted by: JT at June 09, 2019 06:54 PM (34DX1)

373
g'early evenin', 'rons

Posted by: AltonJackson at June 09, 2019 06:54 PM (KCxzN)

374 Charlie the Tuna, right ?
=========

Nope. Accardo.

Posted by: Kegeshook at June 09, 2019 06:55 PM (s2LKJ)

375 Bander,

I love driving onto the beach in a big ass storm with a thermos of coffee and snacks.

I went out there after my divorce, and yelled and screamed at the sea. I threw myself into the surf and shrieked and cried and had the ultimate temper tantrum.

It was cathartic

Posted by: Nurse ratched at June 09, 2019 06:57 PM (PkVlr)

376 Nope. Accardo.

He was a big cheese in the Chicago mob, right ?

Posted by: JT at June 09, 2019 06:57 PM (34DX1)

377 JT - Worse, Total Wine has gone woke

Posted by: Skip at June 09, 2019 06:58 PM (BbGew)

378 CrotchetyOldJarhead @ 366- You are in high cotton, sir. I am faced with drinking 3 fingers of Captain Morgan and no cigar to be had, but not wearing a jacket neither in ETEX.

Posted by: Eromero at June 09, 2019 06:59 PM (qBNEP)

379 He was a big cheese in the Chicago mob, right ?
=============================

Yup. Tony "Big Tuna" Accardo. Supposedly got the name from catching a big one off of Wedgeport Nova Scotia in the 1930s.

Posted by: Kegeshook at June 09, 2019 07:00 PM (s2LKJ)

380 Hey, AltonJackson.

Posted by: hogmartin at June 09, 2019 07:01 PM (t+qrx)

381 nurse is correct about the idiots that get their car swallowed up by an incoming tide.

Sometimes they drive to near the water's edge, then get out and start playing in the surf. Nobody is paying attention until someone screams. By then, the ocean has reached the tires.

The car is toast. That sand washes away when they try to move the car. The car sinks to it's axles.

Slow motion stupidity.

I've seen jeeps with winches make some quick cash by being in the right place at the right time. Like a couple hundred bucks for 5 minutes of work.

Yes, one had that credit card reader on his cell phone.

Not worth $200? OK, have a nice day.

Posted by: LeftCoast Dawg at June 09, 2019 07:02 PM (sy5kK)

382 Sous vide that swordfish!

Posted by: ETF3 at June 09, 2019 07:03 PM (bH0fj)

383 JT - Worse, Total Wine has gone woke
Posted by: Skip

Ok...... does John have a long mustache again ?

Posted by: JT at June 09, 2019 07:03 PM (34DX1)

384 What has total wine done?

Posted by: Nevergiveup at June 09, 2019 07:04 PM (85Gof)

385 I had swordfish last week! And it was cut thick.

When I was a kid we frequently had fish on Friday, even though we aren't Catholic, because fish was on sale on Fridays. Our favorite was swordfish. I think my mom just broiled it. We kids could not get enough swordfish! It was a sad, sad day when swordfish was banned. So now, whenever I get the chance, I order swordfish in memory of my childhood.

Posted by: biancaneve at June 09, 2019 07:06 PM (hkMx0)

386 Yup. Tony "Big Tuna" Accardo. Supposedly got the name from catching a big one off of Wedgeport Nova Scotia in the 1930s.
Posted by: Kegeshook

Yeah, its all coming back now.

I'm sure he threw out a lotta chum over the years, if you catch my drift.

Posted by: JT at June 09, 2019 07:07 PM (34DX1)

387
hey, hogmartin

Posted by: AltonJackson at June 09, 2019 07:08 PM (KCxzN)

388 Completely O/T Tha Nats just beat the Padres 5 to 2. The game was tied 1 each when the Nats hits back to back to back to back home runs. Never saw 4 consequetive homers before. WOW!

Posted by: JTB at June 09, 2019 07:10 PM (bmdz3)

389 PSA for the Austin Horde, they added a tornado warning for you area.

Posted by: Ben Had at June 09, 2019 07:13 PM (UGlAW)

390
Sous vide that swordfish!
Posted by: ETF3

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I got a sous vide machine just before I started living in Airbnbs. Does it really work? I only got to use it once, and I'm not sure those pork chops were better than usual.

Posted by: Blonde Morticia at June 09, 2019 07:15 PM (13CQC)

391 I got a sous vide machine just before I started living in Airbnbs

I've been drinking most of the afternoon, and if you guys are gonna start speaking in tongues, I'm gonna call it a night,.

Posted by: JT at June 09, 2019 07:21 PM (34DX1)

392 I haven't seen the tornado warning yet...

Posted by: lin-duh at June 09, 2019 07:24 PM (UUBmN)

393 I haven't seen the tornado warning yet...
Posted by: lin-duh at June 09, 2019 07:24 PM

Liberty Hill, headed toward NW Williamson. Just said warning may hit Travis. Lake Travis being told get off the water.

Just reported possible one near Taylor.

Posted by: Duncanthrax at June 09, 2019 07:29 PM (DMUuz)

394
I've been drinking most of the afternoon, and if you guys are gonna start speaking in tongues, I'm gonna call it a night,.
Posted by: JT

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Okay. Just get me a waffle and I'm good.

Posted by: Blonde Morticia at June 09, 2019 07:39 PM (13CQC)

395 Steak and steelhead on the grill for dinner tonight. Guess who's gonna have surf n turf for lunch tomorrow....

Posted by: CrotchetyOldJarhead at June 09, 2019 07:52 PM (DEYzE)

396 AND I'm gonna make an attempt to do polenta croutons tomorrow. See what happens when you have to rehab a knee?

Posted by: CrotchetyOldJarhead at June 09, 2019 07:55 PM (DEYzE)

397 JT

I'm with you! Whoot!

Posted by: Nurse ratched at June 09, 2019 07:58 PM (PkVlr)

398 I stopped eating sword several years ago, even having a good local supply in southern New England. The steaks were getting smaller and smaller, probably from overfishing. There was so much other good stuff available, I didn't miss it. Plus, sword often has worms in the muscle, i.e., your steak. As long as you cook it well enough, its just more meat to eat, but not terribly aesthetically pleasing to contemplate.

Posted by: chuckR at June 09, 2019 08:11 PM (bRvKP)

399 Way late for the food thread today, but spent the afternoon with good Portuguese friends making a kick ass octopus stew. O.M.G. That was some good stew.

Posted by: RedMindBlueState at June 09, 2019 08:20 PM (Vzb0I)

400 I always cook swordfish thin, unless I'm in a situation where I'm cooking sous vide and then finishing it off on the grill or pan. To me, that makes for better texture, more even cooking, and less chance of drying out the outside of the fish.

Posted by: Justaguy at June 09, 2019 08:35 PM (dDlo8)

401 My sea bass soup recipe would work with sword too. My fishmonger sells scraps of sea bass for 8 bucks a pound instead of 23, so I get about a third of a pound and pop it on a well-oiled grill for about 10 minutes total while I cook up some of that cheap packaged udon noodle soup. Lots of broth, some extra mushroom or other vegetation while it simmers, and if I have the time, I make scratch broth from bonito flakes and seaweed.

Posted by: Otto Zilch at June 09, 2019 09:38 PM (U2esv)

402 Tonight's dinner:

Cut up 1 yellow onion and 1 red pepper and put in cast iron pan. Add 24 oz good IPA beer and top with six 1/4 lb bratwursts from Costco. Put cast iron pan on grate over good fire in Costco version of Big Green Egg. Close and let beer boil for about 13 minutes with temp about 400 degrees. Take pan off grill, and put brats on grate to get seared on outside for about 5 minutes on each side. Put brats back on onion/pepper mixture. Serve.

Posted by: Chris not rock at June 09, 2019 10:07 PM (WO0/g)

403 Tried and and true method for thick pieces of salmon, halibut, and swordfish is the sear and bake that is used for filet steaks. Sear one side for three minutes or so in a cast iron skillet, then turn it over and pop the pan into a 350 oven for 6-8 minutes depending on the thickness.

Posted by: javapoppa at June 10, 2019 11:24 PM (yCUuc)

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