Food Thread: Steiner Tomatoes Will Come, But Corn Has Arrived!

pickled carrots.jpg

Yeah, it's a crappy photo, but they taste great, and are ridiculously easy to make. The recipe is cleverly called Pickled Carrot Sticks, and it's old! 1985, back when "organic" and "locally sourced," and all the other irritating buzz-words and catchphrases simply didn't exist in cooking, so it is blissfully free of all of that crap.

I was served a small plate of pickled vegetables at a restaurant a few weeks ago, and it was amazing how delicious and fun they were.That's why I made these! Of course there is a huge range of techniques and methods, but in their simplest form pickled stuff is just food soaked in vinegar, sugar and spices. The more complex pickling techniques are really fermentation, and that is a whole 'nother ball game. Just think exploding mason jars for starters.

So...any of you miscreants do this stuff at home? Any special recipes or techniques you want to share with The Horde?

******

raccoonstew.jpg

Krakatoa has recently expanded his backyard food production to include raccoons, so here is a good starting point for Procyon cookery.

Our Favorite Raccoon Recipes
I have never tried raccoon, and I think I am going to keep it that way. Any of you Morons like eating them? Hunting them?

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alexandrabun.jpg

It's a gorgeous photo, but I am rapidly moving to the minimalist side of the burger-bun debate. As long as it is structurally stable, I want the smallest bun possible. However I agree completely about the brioche buns...they really are great, and they can be gutted easily so there is a minimum of extra bread to interfere with the flavors of the burger and toppings.

How to Make A Great Burger + Two Essential Burger Condiments

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I have tomatoes on the brain because so far this summer we haven't gotten the really great ones; it has been rather cool so far, and that just isn't good weather for great tomatoes. But this looks like an interesting (and bizarre) tomato dish, and one that may mask tomatoes that aren't great!
Roasted Curry Tomato Pie
I have been assured by the owner of the local farm at which I buy most of our summer tomatoes that this week is the start of the season, so I will be pounding on his door and demanding my rights as a tomato connoisseur. Not really....I just like a good tomato, but I certainly don't know much about them.
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On the other hand, corn has been pretty good recently, and last night I made a quick corn salsa (corn, tomatoes, red onion, cilantro, jalapeno, salt, pepper, cumin, cayenne, lime juice) that was great! As for cooking the corn? Nah, I cut the silk tip off, then tossed the ear into the microwave for two minutes. That was perfect, and it even made removing the silk easier.

For something a bit more interesting I dug this up...

corn-salad-with-chile-lime.jpg

corn salad with chile and lime
It's sort of Mexican street corn in a bowl.
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Oh, for fvck's sake!
safespaceIPA.jpg

[Hat Tip: Bitter Clinger]
******

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

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1 Tongues out, fun's out!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 21, 2019 04:01 PM (kQs4Y)

2 Was wondering what was coming

Posted by: Skip at July 21, 2019 04:01 PM (BbGew)

3 But Cavendish bananas, the popular kind, may become extinct. Eat 'em while you can!

Posted by: Smilin Jack and I search with DuckDuckGo at July 21, 2019 04:02 PM (yDxHh)

4 I like big crusty rolls for hamburgers, just the hamburger has to match the roll.

Posted by: Skip at July 21, 2019 04:02 PM (BbGew)

5 I choose to believe the Safe Space beer is funnin'.

Because doesn't the click*hssssssssssss of a beer tab being pulled transport one to a safe space, like a hopsy Narnia?

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 21, 2019 04:02 PM (kQs4Y)

6 I have a question. I was stir-frying a bunch of stuff last night, and when adding a bit of soy sauce, the top flew off and I added a LOT of soy sauce. The food tasted pretty good, but was very salty, and I've leftovers for a least another meal or two.

So my question: is there a way to remove the saltiness? Soak everything in water for a while, or add something to counter it?

Thanks!

Posted by: BeckoningChasm at July 21, 2019 04:03 PM (l9m7l)

7 So today I'm making Rigatoni al Segreto:

https://www.youtube.com/watch?v=o1xg1ntqSHU

The secret ingredient? Half a stick of butter! Really, isn't that the "secret" to most haute cuisine?

I zizzed some anchovies into the sauce as well, and then went all in with some bacon. And a splash of red wine.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 21, 2019 04:05 PM (kQs4Y)

8 Can I pickle stuff without having to go through all the 'sterilized jar' crap?

I have a bunch of banana peppers we grew and I want to pickle them and put them in a tupperware container...can I do that? I don't have that many so I don't want to make a production out of it.

Posted by: Tami at July 21, 2019 04:07 PM (cF8AT)

9 It's a gorgeous photo, but I am rapidly moving to the minimalist side of the burger-bun debate. As long as it is structurally stable, I want the smallest bun possible.

--------

Hello sailor!

Posted by: Brie Larson at July 21, 2019 04:07 PM (v4v6L)

10 Used to get pickled veggies all the time in Germany. Very good.
With the bier. Not safe bier. Real bier!!!

Posted by: Diogenes at July 21, 2019 04:07 PM (axyOa)

11 Tonight Girl Franpsycho is home for dinner.

Egg Drop Soup, Veggie egg rolls, Peanut Butter Noodles with chicken breast.

Posted by: San Franpsycho at July 21, 2019 04:08 PM (EZebt)

12 Looks like a pot of fleas and ticks.

Posted by: Rob Crawford at July 21, 2019 04:08 PM (naEeR)

13 That burger recipe looks good. I'm hungry now.

Posted by: DR.WTF at July 21, 2019 04:09 PM (aS1PU)

14 Pickled Oompa-Loompa dicks?

Posted by: Insomniac at July 21, 2019 04:09 PM (NWiLs)

15 *takes first bite*

Oh God, insanely flavorful.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 21, 2019 04:09 PM (kQs4Y)

16 You can make refrigerator pickles so assume you can do it with any other vegetables. It doesn't require sterilization but they won't last but a couple of weeks in the refrigerator.

Posted by: Skip at July 21, 2019 04:09 PM (BbGew)

17 So...any of you miscreants do this stuff at home?


I should. You just reminded me of something my father did that seemed like magic.

He'd put red onions in vinegar, sugar, salt, and pepper and leave it overnight and it would become amazing.

Posted by: Bandersnatch at July 21, 2019 04:09 PM (fuK7c)

18 Add potatoes to reduce saltiness.

Posted by: Rob Crawford at July 21, 2019 04:09 PM (naEeR)

19 Posted by: BeckoningChasm at July 21, 2019 04:03 PM (l9m7l)

Honey, sugar, or agave and a little water

Posted by: San Franpsycho at July 21, 2019 04:10 PM (EZebt)

20 I hate raw onions. There I said it.

Posted by: Cannibal Bob at July 21, 2019 04:11 PM (l0HIT)

21 I have never tried raccoon, and I think I am going to keep it that way. Any of you Morons like eating them? Hunting them?

--------

I like dressing up like them.

Posted by: Gov. Coonman Northam at July 21, 2019 04:11 PM (v4v6L)

22 Made the family's old bread and butter pickle recipe yesterday: sliced pickles, a little bit of onion, salt, coriander, vinegar, sugar, tumeric and mustard seeds. Can throw in jalepenos or some red pepper flakes if you don't want the kids and the Mrs. to scarf them all.

Posted by: Tonypete at July 21, 2019 04:11 PM (Z/1Kk)

23 (deriving equation to remove safe space)

Posted by: Spock at July 21, 2019 04:11 PM (jY3BZ)

24 The Queen of the Lollipop Guild just bought a Instapot and I told her that you cultists would have ideas.

So straighten up. I think she's coming.

Posted by: Bandersnatch at July 21, 2019 04:13 PM (fuK7c)

25 16 You can make refrigerator pickles so assume you can do it with any other vegetables. It doesn't require sterilization but they won't last but a couple of weeks in the refrigerator.

Posted by: Skip at July 21, 2019 04:09 PM (BbGew)

Couple of weeks will do. Thanks Skip!

Posted by: Tami at July 21, 2019 04:13 PM (cF8AT)

26 I figured 'coon would do well in a crockpot. Does it have a gamey taste?

Oh, and it has the classic Cream of Mushroom soup! A.K.A. Lutheran Binder. Perfect for church potlucks!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 21, 2019 04:13 PM (kQs4Y)

27 Burger meat - 80/20.
85/15 or 93/7 is too dry.

Posted by: rickb223 at July 21, 2019 04:13 PM (LDbTO)

28 Giardiniera is a pickled veggie combo. We used it in antipasto spreads, carrots were always in the mix.

Posted by: kallisto at July 21, 2019 04:14 PM (jmIQu)

29 I like a classic burger. Tomato, lettuce, a cheese of your choice ot not. (No onions) Ketchup...maaaaybe a bit of mayo. Not too greasy because I want the bun to maintain its integrity.

Posted by: Cannibal Bob at July 21, 2019 04:14 PM (l0HIT)

30 26 I figured 'coon would do well in a crockpot. Does it have a gamey taste?

---------

Can't hold a candle to Granny's possum stew.

Posted by: Jed Clampett at July 21, 2019 04:14 PM (v4v6L)

31 Big pot of chicken and sausage jambalaya for the week.

Wrote a song about it, like to hear it, here it goes....

"Jambalaya, crawfish pie and fillet gumbo
For tonight, I'm-a gonna see my ma cher a mi-o
Pick guitar, fill fruit jar and be gay-o
Son of a gun, we'll have big fun on the bayou".......

Posted by: Hairyback Guy at July 21, 2019 04:15 PM (Z+IKu)

32 On the beach this week with bil's family. Former West Pointer, Special Forces Airborne and NightStalker. Medicaled out after two chopper crashes.

Ribeyes, baked potatoes, corn on the cob, beer, vodka, gin and rum for supper.

Why yes, we ARE having fun!

Posted by: Tonypete at July 21, 2019 04:16 PM (Z/1Kk)

33 Tomatoes are here!

Steiner....soon (for the past 18 months, and it comes in it's own crock)

The cherry tomatoes I purchased on Friday were so tasty and fruity, they were like dessert. One of the cooking mags dedicated the front cover to tomatoes, and it seems like a great idea. Nothing like fresh produce.

I had a beautiful tomato, cucumber, peach and plum salad for lunch and I think it will hold me til tomorrow. Delish.

Posted by: CN at July 21, 2019 04:16 PM (U7k5w)

34 Thanks, San Franpsycho!

Posted by: BeckoningChasm at July 21, 2019 04:17 PM (l9m7l)

35 Raccoon preparation tips... remove hair, skin, and guts before cooking. Roast three hours at 325 degrees on a cedar plank. Discard raccoon, eat plank.

Posted by: Sven at July 21, 2019 04:17 PM (IcVMR)

36 The Queen of the Lollipop Guild just bought a Instapot and I told her that you cultists would have ideas.

So straighten up. I think she's coming.
Posted by: Bandersnatch at July 21, 2019 04:13 PM (fuK7c)



*narrows eyes at Bander*

Ignoring the meanie mcmeanersonness, yes, I decided that I have to start cooking again because I'm about to be 29 plus drinking age and having the diet of an unattended six year old at a birthday party isn't the best thing ever.

So far I've made ranch chicken pasta with cheese sauce which was delicious and made enough for weeks and today I made beef fried rice which came out fairly well though I added a bag of frozen mixed veggies and should have though to add a bit more rice to account for the extra moisture. And I'll cut back a bit on the hoison but other than that go me actually cooking.

*food comas on couch*

So what do I need to know about Instapotting, Horde? Are there any accouterments I should get?

Any good possum recipes?

Posted by: alexthechick - Ragebunny. Hopping all around. at July 21, 2019 04:17 PM (GbPPJ)

37 " And be gayo...." Damn it's everywhere.

Posted by: CMU VET at July 21, 2019 04:17 PM (C+wjz)

38 (No onions)


I find your distaste for onions disturbing.

Raw red onion is the sine qua non in both bagels with lox and hamburgers.

Anything else is just savage.

Posted by: Bandersnatch at July 21, 2019 04:17 PM (fuK7c)

39 Wouldn't raccoons be all parasite-y?

Posted by: kallisto at July 21, 2019 04:18 PM (jmIQu)

40 The good thing about the oppressive heat is that because I don't feel like eating (I feed the family, but I've had an egg, a hotdog and one breakfast bar in the past two days) is that I've lost weight.
They are having turkey thighs and mashed potatoes for dinner.

Posted by: FenelonSpoke at July 21, 2019 04:18 PM (+0VWg)

41 Raccoon preparation tips... remove hair, skin, and guts before cooking. Roast three hours at 325 degrees on a cedar plank. Discard raccoon, eat plank.

Sounds risky -- the plank might have picked up some of the raccoon flavor.

Posted by: Rob Crawford at July 21, 2019 04:19 PM (naEeR)

42
Which reminds me, I need to go cut some chives for chive butter compound for steaks tonight.

Posted by: Infidel at July 21, 2019 04:19 PM (BLFnH)

43 40: Yep, I'll have a bowl of fruity salad, but heat is an appetite suppressant for sure.

Posted by: CN at July 21, 2019 04:19 PM (U7k5w)

44 24 The Queen of the Lollipop Guild just bought a Instapot and I told her that you cultists would have ideas.
So straighten up. I think she's coming.

Posted by: Bandersnatch at July 21, 2019 04:13 PM (fuK7c)

Don't get me started. Damn near everything you'd make in a slow cooker...only fucking fast and juicy. Especially off cuts of meat it makes tender. Chicken (whole or parts)...acorn squash or other variants. Artichokes. Soups starting with dried beans in a fraction of the time of other methods and more tasty. I even made a cheescake in it. Yum.

Posted by: Cannibal Bob at July 21, 2019 04:20 PM (l0HIT)

45 Wouldn't raccoons be all parasite-y?
Posted by: kallisto at July 21, 2019 04:18 PM (jmIQu)

---------

That's why you need lots of hot sauce.

Posted by: Cicero (@cicero) at July 21, 2019 04:20 PM (v4v6L)

46 I'm about to be 29 plus drinking age and having the diet of an unattended six year old at a birthday party isn't the best thing ever.

So when is the big day you have the big birthday? I think Bander told us, but I can't recall.

Posted by: FenelonSpoke at July 21, 2019 04:20 PM (+0VWg)

47 If you're pressed for time and can't dress a raccoon:

https://www.exoticmeatmarkets.com/Raccoon-Stew-Meat-16-Oz-p/raccoonstew1601.htm

Please to note sidebar on left.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 21, 2019 04:21 PM (kQs4Y)

48 Sometimes the cheaper brands of those Instapot type things explode. Be very careful.

Posted by: CMU VET at July 21, 2019 04:21 PM (C+wjz)

49 So what do I need to know about Instapotting, Horde? Are there any accouterments I should get?

Any good possum recipes?
Posted by: alexthechick - Ragebunny. Hopping all around. at July 21, 2019 04:17 PM (GbPPJ)
--------
We have an Instapot but we're afraid of it.

Posted by: Weasel at July 21, 2019 04:22 PM (MVjcR)

50 So when is the big day you have the big birthday? I think Bander told us, but I can't recall.


Nuh uh. Bander insists that she has always been and thus has no start date.

Posted by: Bandersnatch at July 21, 2019 04:22 PM (fuK7c)

51 Raccoon met with natural causes?

Posted by: klaftern at July 21, 2019 04:22 PM (RuIsu)

52 I zizzed some anchovies into the sauce...

Last week I made white clam sauce with linguine.

The recipe calls for "dissolving" a bunch of anchovies in the virgin olive oil.

In all honesty, I think that's what makes the clam sauce taste so good.

Clams in and of themselves are kinda bland.

So, more anchovies equals more better in Italian sauces, I think is the takeaway.

Posted by: naturalfake at July 21, 2019 04:22 PM (2EMYr)

53 I find your distaste for onions disturbing.

Raw red onion is the sine qua non in both bagels with lox and hamburgers.

Anything else is just savage.

Posted by: Bandersnatch at July 21, 2019 04:17 PM (fuK7c)

OK, the only exception you found, but I pay alter for the raw onion... and yum.

Posted by: Cannibal Bob at July 21, 2019 04:23 PM (l0HIT)

54 The Queen of the Lollipop Guild just bought a Instapot and I told her that you cultists would have ideas.
So straighten up. I think she's coming.


Bing for "Instant Pot Kalua Pork"

Posted by: Rob Crawford at July 21, 2019 04:23 PM (naEeR)

55 So when is the big day you have the big birthday? I think Bander told us, but I can't recall.
Posted by: FenelonSpoke at July 21, 2019 04:20 PM (+0VWg)



This coming Friday.

Nice try, Bander.

Posted by: alexthechick - Ragebunny. Hopping all around. at July 21, 2019 04:23 PM (GbPPJ)

56 47. I can't imagine eating raccoon. Just, no. It seems the US equivalent of bush meat.

Posted by: CN at July 21, 2019 04:23 PM (U7k5w)

57 I made strawberry lemonade with basil.

I used frozen berries that I had in the freezer, and basil from the garden. I ran the berries through the blender to make them drinkable too.

Oh, and the damned doe is back munching on my tomatoes. This is what happens when people don't let their dogs run free.

Posted by: Kindltot at July 21, 2019 04:24 PM (vJw+j)

58 If you're pressed for time and can't dress a raccoon:

I'd be worried about catching rabies during the struggle.

Posted by: Rob Crawford at July 21, 2019 04:24 PM (naEeR)

59 We have an Instapot but we're afraid of it.
Posted by: Weasel at July 21, 2019 04:22 PM (

---------

Make yourself look large, but for God's sake don't look it in the eye.

Posted by: Cicero (@cicero) at July 21, 2019 04:24 PM (v4v6L)

60 I don't get this whole thing about an instapot. The name sounds like something you use to help with sinus infections. It's just quicker than a regular crock pot? I like to cook with a crock pot, but don't enjoy making a lot of hot, heavy things in the summer.

Posted by: FenelonSpoke at July 21, 2019 04:24 PM (+0VWg)

61 I don't know how we had room for dinner after the antipasto spreads: deli meats and cheeses, fish, breadsticks, giardiniera, olives, roasted peppers. Then dinner.

Posted by: kallisto at July 21, 2019 04:25 PM (jmIQu)

62 So, more anchovies equals more better in Italian sauces, I think is the takeaway.
Posted by: naturalfake at July 21, 2019 04:22 PM (2EMYr)
---
See? This guy (gal?) gets it. Anchovies add a salty roundness to the sauce.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 21, 2019 04:25 PM (kQs4Y)

63
The Queen of the Lollipop Guild


Pic of her kindergarden nemesis.

https://i.chzbgr.com/full/9151360256/hDAB4CD18/

Posted by: DaveA at July 21, 2019 04:25 PM (FhXTo)

64 We have an Instapot but we're afraid of it.

Posted by: Weasel at July 21, 2019 04:22 PM (MVjcR)

Kevlar vest, protective eyewear, long sleeves and pants, helmet. basic gear for instapotting.

Posted by: Cannibal Bob at July 21, 2019 04:25 PM (l0HIT)

65 My eldest has gotten into pickling through his love of Korean food.

He's starting simple with "lactic fermentation"

Which simply involves adding enough salt to keep botulism from taking root, and wait for the natural bacteria to do their thing.

Botulism is a risk with pickling so I'm glad he is so conscientious about measurements.

Anywho, of all things, he pickled some blueberries and plums.

He claims they're delicious.

And will bring some home on his next visit.

Posted by: naturalfake at July 21, 2019 04:26 PM (2EMYr)

66 See? This guy (gal?) gets it. Anchovies add a salty roundness to the sauce.
Posted by: All Hail Eris

----

It is known.

(Well, GOOD anchovies anyway.)

Posted by: Tonypete at July 21, 2019 04:26 PM (Z/1Kk)

67 Happy birthday Alex! Are you going anywhere special? Do you need a list of alibis?

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 21, 2019 04:27 PM (kQs4Y)

68 We used to bbq raccoon on our Weber grill when I was a kid.

Posted by: Muad'dib at July 21, 2019 04:27 PM (UU59y)

69 Raw red onion is the sine qua non in both bagels with lox and hamburgers.

Cheese and onion sandwiches. My last trip to England I found these -- they're like pimento cheese sandwiches with finely diced onions adding some crunch. I keep intending to some, but I also keep intending to go low-carb.

Posted by: Rob Crawford at July 21, 2019 04:27 PM (naEeR)

70 Nice try, Bander.
Posted by: alexthechick - Ragebunny. Hopping all around. at July 21, 2019 04:23 PM (GbPPJ)

Whoops; Did I betray Bander? or you were just suggesting to him that he needed to tell us in such a way that we wouldn't ever forget.

I think you graduated from law school at age 10 and this is really your 21st birthday.

Posted by: FenelonSpoke at July 21, 2019 04:27 PM (+0VWg)

71 60 I don't get this whole thing about an instapot. The name sounds like something you use to help with sinus infections. It's just quicker than a regular crock pot? I like to cook with a crock pot, but don't enjoy making a lot of hot, heavy things in the summer.

Posted by: FenelonSpoke at July 21, 2019 04:24 PM (+0VWg)

See 44. The pressure really makes the spices pop. And its not hot really, like cooking on the stove. Its sealed.

Posted by: Cannibal Bob at July 21, 2019 04:27 PM (l0HIT)

72 68 We used to bbq raccoon on our Weber grill when I was a kid.
Posted by: Muad'dib at July 21, 2019 04:27 PM (UU59y)

---------


You rich guys with your Weber grills and your dead raccoons.

Posted by: Cicero (@cicero) at July 21, 2019 04:28 PM (v4v6L)

73 Posted by: DaveA at July 21, 2019 04:25 PM (FhXTo)



Little Miss Muffet: Armageddon

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 21, 2019 04:29 PM (kQs4Y)

74 Giardiniera

Is 4-5$ a jar now. I'm going to try making my own.
Sorry Coach Ditka.

Posted by: DaveA at July 21, 2019 04:29 PM (FhXTo)

75 Posted by: Cannibal Bob at July 21, 2019 04:27 PM (l0HIT)

I'd probably explode the darn thing.

Posted by: FenelonSpoke at July 21, 2019 04:30 PM (+0VWg)

76 Moar tips for alex that don't involve roadkill, please.

(I am pro-roadkill, not judging).

Posted by: Bandersnatch at July 21, 2019 04:30 PM (fuK7c)

77 62 So, more anchovies equals more better in Italian sauces, I think is the takeaway.
Posted by: naturalfake at July 21, 2019 04:22 PM (2EMYr)
---
See? This guy (gal?) gets it. Anchovies add a salty roundness to the sauce.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 21, 2019 04:25 PM (kQs4Y)

I always add anchovies (or anchovy paste) to pasta agli e olio. Adds just the right amount of salty bite.

Posted by: Tami at July 21, 2019 04:30 PM (cF8AT)

78 Fenelon, an Instapot is a pressure cooker that does other stuff too. For example, to make the beef fried rice, I started with saute, which makes it act like a skillet, browned up the beef and scallions and ginger for a couple of minutes, then dumped in the rice and the stuff for the sauce, and then switched to the pressure cooking mode and, voila, twenty minutes or so later, it was done. The point of it is one pot cooking.


We have an Instapot but we're afraid of it.
Posted by: Weasel at July 21, 2019 04:22 PM (

---------

Make yourself look large, but for God's sake don't look it in the eye.
Posted by: Cicero (@cicero) at July 21, 2019 04:24 PM (v4v6L)


The problem I am having is that with the height of my counters (normal height) and the height of the instant pot (6 qt. size) and the height of the, um, me, I have to use the Awesome Stepstool of Awesomeness to see into it.

Posted by: alexthechick - Ragebunny. Hopping all around. at July 21, 2019 04:30 PM (GbPPJ)

79 I don't get this whole thing about an instapot. The name sounds like something you use to help with sinus infections. It's just quicker than a regular crock pot? I like to cook with a crock pot, but don't enjoy making a lot of hot, heavy things in the summer.

It's an automated pressure cooker. They stick to the lower pressure ranges, so you can't can in them, but otherwise if it's been done in a pressure cooker, it can be done in an Instant Pot.

Because they're digital, they can also act like slow cookers and some other features, but the

Posted by: Rob Crawford at July 21, 2019 04:30 PM (naEeR)

80 Oh and an electric pressure cooker has a timer...AND you can slow cook with it...and brown. Oh and you set the timer, then it decompressed naturally so you don't have to worry about steam...oh and you vacuum with it.

Posted by: Cannibal Bob at July 21, 2019 04:31 PM (l0HIT)

81 I've never had raccoon.

I suppose thee is no reason not to try it. I've had squirrel many times, I wonder if the two are similar?

Squirrel is quite tasty.

Posted by: Bitter Clinger at July 21, 2019 04:32 PM (48XXE)

82 Seen several recent recipes for lime/Chile. To top it off I saw lime Chile flavored Doritos at the quickiemart. Seems to be a trend!

Posted by: Uncle Si at July 21, 2019 04:32 PM (F7vOh)

83 I wish I was in
Tijuana
Eatin' barbequed
iguana

https://www.youtube.com/watch?v=eyCEexG9xjw

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 21, 2019 04:32 PM (kQs4Y)

84 The problem I am having is that with the height of my counters (normal height) and the height of the instant pot (6 qt. size) and the height of the, um, me, I have to use the Awesome Stepstool of Awesomeness to see into it.
Posted by: alexthechick
-----
I'm gonna have to think twice about getting an instapot. I think you are the same height as me from what I gathered about you over the years...

Posted by: lin-duh at July 21, 2019 04:33 PM (UUBmN)

85 *waves to Eris*

I'm going to do something for my birthday but haven't decided yet. There's some work and family stuff I have to deal with at the moment so it'll probably be in a couple of months. Alibis are welcome.


Whoops; Did I betray Bander? or you were just suggesting to him that he needed to tell us in such a way that we wouldn't ever forget.

I think you graduated from law school at age 10 and this is really your 21st birthday.
Posted by: FenelonSpoke at July 21, 2019 04:27 PM (+0VWg)


Awww, you are sweet. No, I meant good try to Bander on sucking up to make up for the Lollipop Guild crack.

Posted by: alexthechick - Ragebunny. Hopping all around. at July 21, 2019 04:33 PM (GbPPJ)

86 My grandma would make squirrel. Salt, pepper, butter and onions.

Quite good.

Posted by: Mr Aspirin Factory at July 21, 2019 04:34 PM (nDe2U)

87 The Lollipop Guild crack will be revisited. With luck and blessings it will be memed.

Posted by: Bandersnatch at July 21, 2019 04:35 PM (fuK7c)

88 The problem I am having is that with the height of my counters (normal height) and the height of the instant pot (6 qt. size) and the height of the, um, me, I have to use the Awesome Stepstool of Awesomeness to see into it.
Posted by: alexthechick - Ragebunny. Hopping all around. at July 21, 2019 04:30 PM (GbPPJ)
--------
Ours has an instrument panel that looks like something from the Space Shuttle and all sorts of warnings about it blowing up, so we feel it's best to just leave it in the basement and order take-out.

Posted by: Weasel at July 21, 2019 04:35 PM (MVjcR)

89 Told the story recently about the smelliest animal I ever met, and it was a raccoon.

Posted by: Skip at July 21, 2019 04:35 PM (BbGew)

90 Why do you have to see in the pot? Fill it. Timer. Push GO. wait till its done. Gees.

Posted by: Cannibal Bob at July 21, 2019 04:35 PM (l0HIT)

91 The problem I am having is that with the height of
my counters (normal height) and the height of the instant pot (6 qt.
size) and the height of the, um, me, I have to use the Awesome Stepstool
of Awesomeness to see into it.

Posted by: alexthechick - Ragebunny. Hopping all around. at July 21, 2019 04:30 PM (GbPPJ)



I thought of you this afternoon, alex. Granddaughter, who is approximately half as tall as her teammates, played in a softball tournament today. After the game, the coach high-fived all the players down the line. She had to take a running step and jump up to reach his hand. I thought to myself, this is what it would look like if alex was playing softball.

Posted by: grammie winger at July 21, 2019 04:36 PM (lwiT4)

92 Instapot is an electric 'smart' pressure cooker Fenelon.

We don't have AC, don't really need it, but when we get a hot spell and I don't want to run the oven I'll sometimes make something in the crockpot overnight to have ready to just nuke and eat. Egg casserole works quite well for this.

Posted by: PaleRider is simply irredeemable at July 21, 2019 04:36 PM (vrfMC)

93 Posted by: Weasel at July 21, 2019 04:35 PM (MVjcR)

LOL. Well, if you couldn't figure it out (and I think you're a smart guy) I sure as heck couldn't.

Posted by: FenelonSpoke at July 21, 2019 04:37 PM (+0VWg)

94 --------
Ours has an instrument panel that looks like something from the Space Shuttle and all sorts of warnings about it blowing up, so we feel it's best to just leave it in the basement and order take-out.

Posted by: Weasel at July 21, 2019 04:35 PM (MVjcR

LMAO. On that note. Later all.

Posted by: Cannibal Bob at July 21, 2019 04:37 PM (l0HIT)

95 Eris, you promised something about rigatoni segretto.

Give.

Posted by: Bandersnatch at July 21, 2019 04:37 PM (fuK7c)

96 Posted by: Mr Aspirin Factory at July 21, 2019 04:34 PM (nDe2U)

....

Same here, on the grandma making it front.

Her preparation was squirrel n' dumplings, however.

It was very similar to getting chicken n' dumplings with dark meat chicken only.

Posted by: Bitter Clinger at July 21, 2019 04:37 PM (48XXE)

97 Alibis are welcome.
---
You were in Costa Rica on a beach yoga retreat during the time of the fire that engulfed half of Restaurant Row.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 21, 2019 04:37 PM (kQs4Y)

98 The long arm of kashrut says no to rabbits and raccoons.

Posted by: CN at July 21, 2019 04:38 PM (U7k5w)

99 Bander, I gave a link to the YouToob channel above.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 21, 2019 04:38 PM (kQs4Y)

100 OK, folks -- the site Eris linked has an "Exotic Meat of the Month Club". Oh, and for the 'ettes, an "Exotic Sausage of the Month Club" -- a bargain for $50 less *AND* you get three pounds of sausage a month instead of two pounds of meat!

Posted by: Rob Crawford at July 21, 2019 04:39 PM (naEeR)

101
I thought of you this afternoon, alex. Granddaughter, who is approximately half as tall as her teammates, played in a softball tournament today. After the game, the coach high-fived all the players down the line. She had to take a running step and jump up to reach his hand. I thought to myself, this is what it would look like if alex was playing softball.
Posted by: grammie winger at July 21, 2019 04:36 PM (lwiT4)



That is accurate.

Posted by: alexthechick - Ragebunny. Hopping all around. at July 21, 2019 04:39 PM (GbPPJ)

102 89. Skip, did you shoot it like krakatoa did I hope?

Posted by: kallisto at July 21, 2019 04:40 PM (jmIQu)

103 Oh and manatee is so tender in the Instapot. Just sayin.

Posted by: Cannibal Bob at July 21, 2019 04:40 PM (l0HIT)

104 I'd have to be pretty starving before I would eat a trash panda.

Posted by: Hobo with a laptop at July 21, 2019 04:40 PM (Dgce0)

105 Gotta go.

Posted by: Cannibal Bob at July 21, 2019 04:41 PM (l0HIT)

106 hooray for the *other* weekend food thread!!

Posted by: redc1c4 at July 21, 2019 04:41 PM (MasTK)

107 I wish I was in
Amarillo
Eatin' barbequed
Armadillo

Posted by: Wall Of Doodo at July 21, 2019 04:41 PM (UdKB7)

108 A pound of boneless nutria meat for $50.

Posted by: Rob Crawford at July 21, 2019 04:41 PM (naEeR)

109 Eating raccoon? It don't taste all that good. Of course, the cooking method was crude. No sh!t, this is how it really was....
In the first weeks of Navy flight school in Pensacola, back in the mid-1970's, after a few weeks of classroom work there was a week of survival training. This included a brief "camping trip" in the scrub pine forest of Florida Panhandle. (This was basic land survival, not SERE school, which included POW training).
Anyhow, there I was with another 30 or so student aviators, land navigabating along under the watchful eye of a senior petty officer instructor who looked and talked like a genuine mountain man from West VA. We were also scavenging for food so we could, like, eat. We'd already bagged some greens and a box turtle which had about 4 bites of meat on him. The instructor had eyes like an eagle because about mid-morning he says "There's a racoon in that pine tree. Go get him." Huh? How? With what? "Well, of a' y'all climb the tree and shake him down. Rest of ya get a stick so you kin whack it when he hits the ground." And some poor soul very nervously climbed the tree, with a stick in his belt, to convince the 'coon to jump down into the waiting arms.. er, sticks, of the crowd below. The racoon did indeed get knocked out of the tree - it had headed to the outer end of the branch which was then shaken and down he came. I was happy it landed on the opposite side of the tree from me as the ensuing melee was a sight to behold as probably a dozen men in green flight suits attempted to pummel this poor critter. It dodged this way and that, trying to get away, and finally someone managed to klonk it on the noggin.

One of our number was actually skilled in field dressing game, so the racoon was dressed and later butchered up. The meat was roasted over a fire. Very dark meat, very greasy and not good at all. We'd left a gill-net in a nearby stream so there was a couple of catfish to share, a smidgen of turtle (we caught a second one) and some armadillo, which made the mistake of moving as our horde walked past it's hidey hole. The horde swiftly caught the poor beast which met the same fate as the racoon. But it wasn't bad - a white meat, not fatty, and, yes it did taste sorta like chicken.

But the best part was the fast food burgers the night the training ended!

Posted by: George V at July 21, 2019 04:41 PM (ORvjE)

110 "Exotic" meat of the month club. Cute.

Posted by: MSU Meat Lab (keep behind the line for your safety) at July 21, 2019 04:42 PM (t+qrx)

111 >81 I've never had raccoon.

I suppose thee is no reason not to try it. I've had squirrel many times, I wonder if the two are similar?

Squirrel is quite tasty.
Posted by: Bitter Clinger at July 21, 2019 04:32 PM (48XXE)


My experience with raccoon is similar to bears. They smell and taste like what they've been eating. If they are into garbage, not good.

Posted by: Muad'dib at July 21, 2019 04:42 PM (UU59y)

112 Because they're digital,

The PLA can hack into them and detonate your kitchen over the Internet.

Posted by: DaveA at July 21, 2019 04:42 PM (FhXTo)

113 Wenck, not Steiner, Wenck. Steiner had no resources to relieve the govt. district and quickly told the Fuhrerbunker so. Wenck gave it the old Prussian dueling society try, then quickly focused on getting civilians and military to the west to surrender to the Americans/Brits.


And the Mexican version of pickled carrots [and onions] is an old, good staple.


Posted by: rhomboid at July 21, 2019 04:43 PM (QDnY+)

114 George V -- that site has armadillo meat, too. Given the prices, I think you could make a good living driving the roads of Louisiana and Texas.

Posted by: Rob Crawford at July 21, 2019 04:44 PM (naEeR)

115 I guess I like cooking. Made Caprese tortellini salad and added sliced black olives and diced salami. Use ceasar dressing instead of italian. Last night made blueberry crepes. Yummy blueberry with brandy, a bit of sugar and vanilla.

Posted by: Infidel at July 21, 2019 04:44 PM (BLFnH)

116 Remember the T-day food threads and some folks would post "Whiskey, ice, tall glass" Along those lines last week all you foodies were posting lemonade recipes with fresh herbs and mix some lemon zest with the sugar and herbs for an hour or so before mixing up the drink. Sounded tasty. What *I* have been doing in this heat is mixing store brand V-8 with about 1/4 portion of Vlasic pickle juice.

Posted by: PaleRider is simply irredeemable at July 21, 2019 04:46 PM (vrfMC)

117 No, the racoon got scared and ran out of my garage, but had to burn everything it touched.

Posted by: Skip at July 21, 2019 04:47 PM (BbGew)

118 My experience with raccoon is similar to bears.

......

Hmm.

I didn't particularly care for bear meat when I tried it. Very gristly (no pun intended).

Posted by: Bitter Clinger at July 21, 2019 04:48 PM (48XXE)

119 Hey y'all. I grew up on a farm, so we pickled things. I promptly forgot all the hows and whys as soon as I hit college. I wish I could do regular canning, but my mom's pickles put me off home pickling. Mt. Olive are good enough, and the house doesn't smell like vinegar.

I am inundated with tomatoes, at the moment. The heat wave, probably due to the squad's incessant yammering, is actually a boon to tomato growers. But I didn't plan appropriately, and I have thirty plants giving their all in tomato production, bless their hearts.


Posted by: Moki at July 21, 2019 04:51 PM (mFoNl)

120 Fresh picked jalapeno peppers, one thin sliced large carrot, large white onion thick slices, garlic cloves, kosher salt, packed in a very large glass two gallon pickle or earthenware jar- then add the vinegar. add a skim-layer of olive oil on top before putting the lid on. No hot packing or fancy sealing or refrigeration required. Wait a month or two.

My grandma used to make watermelon rind pickles with cloves. All cut into small triangle shapes (smaller than 1/2 each inch overall) and hot packed in pint jars. They were super crunchy and slightly sweetened. I liked them despite not liking strong clove flavors. She must've added dark green food dye because the pickled melons were very dark green colored. Very appealing looking. Old school stuff. Served from a tea trolley with a pickle fork.. of course!

None of the melon rind recipe pictures on the web look anything like her melon pickles. I've got the recipe at home, but I'm not at home right now.

I'll email it to CBD along with some other very old family canning recipes from the late nineteen century.


Posted by: 13times at July 21, 2019 04:52 PM (K3B2k)

121 How do you entice the raccoon into the pot,braise a skunk in it first?

Posted by: saf at July 21, 2019 04:52 PM (5IHGB)

122 116. I have to check last week's thread then. Maybe it has rhomboid's basil lemonade recipe.

Posted by: kallisto at July 21, 2019 04:53 PM (jmIQu)

123 @109 Replying to my own post about racoon and armadillo meat, I may be mis-remembering as the websites selling armadillo say it is a red meat, not white. This happened long enough ago that I may be mixing up which meats wuz which. It's really sad when you get old and forget what meat came from where....

Posted by: George V at July 21, 2019 04:53 PM (ORvjE)

124 13times, I'm a big fan of pickled jalapeños too.

Posted by: Muad'dib at July 21, 2019 04:53 PM (UU59y)

125 Yo!

Posted by: Yo! at July 21, 2019 04:55 PM (Kk/yR)

126 It's really sad when you get old and forget what meat came from where....



D'uh, it's from WEGMAN's for gosh sake.

(Did I mention we raised purebred angus cattle on our farm. Did I also mention my dad took one to slaughter, and it broke his heart, because he had raised it from a calf and couldn't bear to eat the meat, so we gave it to the processor and bought meat from Kroger forever afterwards, and ended up with 150 cows that all had names because Daddy was no kind of rancher?)

Posted by: Moki at July 21, 2019 04:55 PM (mFoNl)

127 Do you need a list of alibis?
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes


From the whole Horde? So, it's the reverse "I am Spartacus" maneuver, then.

"She was fishing in Minnesota!"

"No, she was mountain-climbing in Oregon!"

"We were in Nova Scotia the whole time!"

Posted by: mikeski at July 21, 2019 04:55 PM (P1f+c)

128 What time is too early to begin drinking wine?

Posted by: Yo! at July 21, 2019 04:55 PM (Kk/yR)

129 Sorry, I thought there were more instapot cultists. I told her it was going to be like asking about crossfit.

Posted by: Bandersnatch at July 21, 2019 04:56 PM (fuK7c)

130 The cupboards in my apt. freaking high. I am 5'5" and had to buy a step stool. I can reach without stool the lowest shelf, but only for items placed right in front. I don't use the top shelves except to store things I rarely use because I'd have to haul in a ladder. Conversely, the counter in the bathroom is oddly very low. Except for the bathroom, not AtC friendly, at all.

Posted by: washrivergal at July 21, 2019 04:56 PM (9+jnX)

131 Dilly beans and I read somewhere that if you put a grape leaf in your pickles it helps them stay crisp. I snagged some grape leaves from the neighbor to can pickles. Seemed to work.

Posted by: Infidel at July 21, 2019 04:56 PM (BLFnH)

132 I was lucky to grow up eating pickled veggies courtesy of my grandparents. They are a Lebanese and Middle East staple, apparently. Carrots, cuke sices, cauliflower, baby corn, green olives, and turnips come to mind. They were very vinergary, not hot or sweet. I loved them and still do. Especially the carrots and turnips.

A couple of books I've found helpful: "The Joy of Pickling" by Linda Ziedrich and "Fermented Vegetables" by Kirsten Shockey. Making pickled veggies at home is so easy, even I can do it.

Posted by: JTB at July 21, 2019 04:57 PM (bmdz3)

133 Yo, it's nearly 5 EST, so have at it. If you've already started, we'll, it is still the weekend.

Posted by: April at July 21, 2019 04:57 PM (OX9vb)

134 What time is too early to begin drinking wine?


Before you wake up.

Posted by: Bandersnatch at July 21, 2019 04:57 PM (fuK7c)

135 Nope
Not eating a raccoon

Posted by: Yo! at July 21, 2019 04:57 PM (Kk/yR)

136 129 Sorry, I thought there were more instapot cultists. I told her it was going to be like asking about crossfit.
Posted by: Bandersnatch at July 21, 2019 04:56 PM (fuK7c)

I've noticed they tend to be in the same part of the Venn diagram. Along with Paleo types.

Posted by: Moki at July 21, 2019 04:57 PM (mFoNl)

137 What time is too early to begin drinking wine?

Posted by: Yo! at July 21, 2019 04:55 PM (Kk/yR)

....

Before 2 p.m.

Posted by: Bitter Clinger at July 21, 2019 04:57 PM (48XXE)

138 Wine for lunch is fine so why not now?

Posted by: Skip at July 21, 2019 04:58 PM (BbGew)

139 I'd like to try the pickled veggies. Is sugar necessary? I'm kind of picky and I dislike sweetened vegetables.

Posted by: April at July 21, 2019 04:59 PM (OX9vb)

140 How about if is a white and you mix it with orange juice?
Then the clock slides back to like 9am?

Posted by: Yo! at July 21, 2019 05:00 PM (Kk/yR)

141 No sugar in pickled veggies. I have an old Ball book I bought with my first canner at the hardware store. Way back in the *mumble*. It has just about everything in it.

Posted by: Infidel at July 21, 2019 05:01 PM (BLFnH)

142 Posted by: Yo! at July 21, 2019 05:00 PM (Kk/yR)

....

Correct.

Posted by: Bitter Clinger at July 21, 2019 05:02 PM (48XXE)

143 When I was a kid I was fascinated by the pearl onions in the giardiniera - didn't know that onionsgrew so tiny and cute!

Posted by: kallisto at July 21, 2019 05:05 PM (jmIQu)

144 Pickling vinegar is maybe(?) 20%+ strength while ordianry run of the mill vinegar is 1-2% strength - something like that.

Posted by: 13times at July 21, 2019 05:07 PM (K3B2k)

145 How about if is a white and you mix it with orange juice?
Then the clock slides back to like 9am?


Like a mimosa... sure why not?

Posted by: Jewells45 at July 21, 2019 05:07 PM (dUJdY)

146 128 What time is too early to begin drinking wine?
Posted by: Yo! at July 21, 2019 04:55 PM (Kk/yR)
---

I've been drinking wine.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 21, 2019 05:08 PM (kQs4Y)

147 Along with Paleo types.
Posted by: Moki at July 21, 2019 04:57 PM (mFoNl)


If you've got a problem with cavemen, let's just have it out right now.

Posted by: hogmartin at July 21, 2019 05:08 PM (t+qrx)

148 I watched the al segreto video. Guy's secret ingredient is butter.

I do a pasta sauce where I use cream cheese as the secret ingredient. I thought that was maybe a cheat but I asked my Italian if they use it and she said yes, the call it Philadelphia.

Posted by: Bandersnatch at July 21, 2019 05:09 PM (fuK7c)

149
I've noticed they tend to be in the same part of the Venn diagram. Along with Paleo types.
Posted by: Moki at July 21, 2019 04:57 PM (mFoNl)
---
And CrossFitters.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 21, 2019 05:09 PM (kQs4Y)

150 Pickling vinegar is maybe(?) 20%+ strength while ordianry run of the mill vinegar is 1-2% strength - something like that.
Posted by: 13times at July 21,

I've always used regular vinegar. Buy it by the gallon off season. Keeps a long time. Great for cleaning and the thing that confuses Cortez. The garbage disposal.

Posted by: Infidel at July 21, 2019 05:09 PM (BLFnH)

151 >>>What time is too early to begin drinking wine?


Well I've been at it since 9am EDT so I imagine you are good to go.

Posted by: cfo mom at July 21, 2019 05:09 PM (RfzVr)

152 Oh, I see Bander beat me to it.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 21, 2019 05:09 PM (kQs4Y)

153 Aw, man.... I went outside with the dogs, completely forgetting I was baking up a batch of Keto crackers. They're, um, dark roasted now.

Posted by: April at July 21, 2019 05:14 PM (OX9vb)

154 I despise those buzzwords in food and cooking, like "organic", "locally sourced", "sustainable" and so on.

Indeed, for dinner one evening some years back, I and a few other colleagues went to a place in San Antonio. Already I was cringing internally as the gal who organized it was and is a complete whackjob, especially when it comes to food, and sure enough, when the waiter came out, extolling the virtues of their food because all of it was "LOCAL!!!", I knew I was never going back there again. (And dinner there was OK at best.)

Posted by: Catch Thirty-Thr33 at July 21, 2019 05:17 PM (u0f7+)

155 FWIW, good old-fashioned white trash Southern BBQ slaw is mostly just cabbage, sugar, and vinegar, too.

Posted by: Moron Robbie - don't call me whitey, commie at July 21, 2019 05:18 PM (RMwSd)

156 150<<

I use ordinary vinegar. It's cheap and we really don't pickle anything other than jalapenos/carrots/onions and garlic. Eh, who cares.

My neighbors from years ago used pickling vinegar - she was Italian and he was Iranian and they always had at least 7-10 huge jars of pickled goods shelved in their utility room. They had one 2 gallon jar full of pickled garlic cloves. Mushrooms. She was an awesome cook,

Posted by: 13times at July 21, 2019 05:18 PM (K3B2k)

157 Got a foodie question. Can marshmallows go bad?

And how would one know?

Posted by: mindful webworker's cell is a hassle at July 21, 2019 05:19 PM (Dhcvl)

158 I recently made fresh fig jam from our big tree. It's been a battle: me vs. the birds.

It's as hot as the surface of the sun here the past few weeks, so my cooking has been limited to the kitchen.


We're going to the MiL's in Atlanta next weekend for her 95th birthday. My sweet husband is, as usual, providing all the food (low country boil) for the entire family and the MiL's close friends. The sibs do zip. Nada. Nothing.

Posted by: Jane D'oh at July 21, 2019 05:20 PM (ptqGC)

159 Ah, rice crispy treats. Ack, not trip to the store today.

Posted by: Infidel at July 21, 2019 05:21 PM (BLFnH)

160 That top pic does remind me of the Alfred Hitchcock episode where he put his wife's head in a jar.

Posted by: kallisto at July 21, 2019 05:21 PM (jmIQu)

161 Miracle Whip goes well in slaw dressing.

The family recipe is equal parts Miracle Whip & Hellman's mayo, mixed with lemon juice, sugar and celery seed.

Posted by: Bitter Clinger at July 21, 2019 05:21 PM (48XXE)

162 I've tried to reverse engineer slaw dressing and failed. Using recipes is cheating.

Posted by: Bandersnatch at July 21, 2019 05:22 PM (fuK7c)

163 For Tami's question re: pickled banana peppers

This is the recipe I use as our bounty trickles in:
https://tinyurl.com/yxpfmrma

Posted by: LaaughingOutLoud! at July 21, 2019 05:23 PM (jfpNK)

164 I suspect marshmallows would just go "bad" by becoming more and more Peep like.

Also I made homemade marshmallows once*. They were delicious but wow what a PITA.

Not from the plant, though.

Posted by: Moron Robbie - don't call me whitey, commie at July 21, 2019 05:23 PM (RMwSd)

165 My grandmother made awesome slaw. It was vinegar based and was even better the day after she made it.

Posted by: Jane D'oh at July 21, 2019 05:23 PM (ptqGC)

166 I've baked brioche buns thinking they would be great for hamburgers but they were just to bready. The loaf I made was good was good but I like my hamburger buns really soft, kind of like these from Company Burger in N.O. No sure what they are.

https://tinyurl.com/y5onpy92

Posted by: NOT THAT GUY at July 21, 2019 05:23 PM (utM8c)

167 I have a theory about the words cole slaw, though.

Kohl is cabbage. Slaw is Slav. (We're speaking Krautish now). I think cole slaw means "the way those Polaks over there eat cabbabe".

Posted by: Bandersnatch at July 21, 2019 05:24 PM (fuK7c)

168 78 ... "The problem I am having is that with the height of my counters (normal height) and the height of the instant pot (6 qt. size) and the height of the, um, me, I have to use the Awesome Stepstool of Awesomeness to see into it."

Alex, I was laughing at this until Mrs. JTB gave me the stink eye. She's even shorter than you are and just got herself a step stool. (The awesomeness is yet to be established.) Every now and then I lean way over to get to her eye level. Sheesh! It's another world down there and I swear the air is thicker at that lower elevation.

Posted by: JTB at July 21, 2019 05:24 PM (bmdz3)

169 Off to fire up some chicken fajitas.

Dig you taters later.

Posted by: Bitter Clinger at July 21, 2019 05:25 PM (48XXE)

170 all of it was "LOCAL!!!",

Who cares if we've already paid for the best National freight networks on the planet.

Posted by: DaveA at July 21, 2019 05:25 PM (FhXTo)

171 >> I hate raw onions. There I said it.

Yeah, I am much happier with cooked onions.

On technique that worked very well when I mad a simple romaine and Bermuda onion salad for an Easter meal was soaking the sliced onion in cold water for at least 15 minutes. It took most of the bite/bitterness out of them and it made the salad lovely.

Posted by: Lizzy at July 21, 2019 05:25 PM (bDqIh)

172 Got a foodie question. Can marshmallows go bad?

And how would one know?

-

Now do sour cream.

Posted by: Moron Robbie - don't call me whitey, commie at July 21, 2019 05:26 PM (RMwSd)

173 Have come across ancient marshmallows, they just kind of dry up. But bet in the apocalypse it would still be a good treat.

Posted by: Skip at July 21, 2019 05:29 PM (BbGew)

174 Got a foodie question. Can marshmallows go bad?

And how would one know?

-

Now do sour cream.
Posted by: Moron Robbie
-----
Marshmallows get hard and stick together.

When sour cream gets moldy, it is bad.

Posted by: lin-duh at July 21, 2019 05:29 PM (UUBmN)

175 When I pickle stuff, it's vinegar, a bit of garlic, salt and pepper. Definitely no sugar -- ugh!

Posted by: Empire1 at July 21, 2019 05:30 PM (ZWw89)

176 I freaking love corn, but man, I just can't abide it off the cob and scattered through something else. The grocery store in my mall makes an excellent $5.99 Cobb salad, but damned if they don't throw like thee handfuls of corn on top.

Offputting.

Posted by: TheHoser at July 21, 2019 05:30 PM (IDjUx)

177 When did s'mores get invented? I never heard of them and then all of a sudden they were supposed to be the needle in the vein of nostalgia.

Posted by: Bandersnatch at July 21, 2019 05:31 PM (fuK7c)

178 Guess I need to proofread my comments. A functioning keyboard would help as well.

Posted by: NOT THAT GUY at July 21, 2019 05:31 PM (utM8c)

179 too hot to cook. Salad for dinner!

Posted by: vivi at July 21, 2019 05:31 PM (11H2y)

180 wife and daughter don't eat buns w burgers. leaves me not wanting to buy 8-12 bun pack just for me. last nite found a four pack of Kings Rolls. It didn't cover the whole burger but was enough to satisfy my need for bun.

Posted by: olddog in mo at July 21, 2019 05:32 PM (cJBin)

181 all of it was "LOCAL!!!"

-

Red Hen types are getting a leg up for when this cold civil war goes hot.

Seriously, though, could you imagine only having to cook and eat stuff grown within 30 miles of you?

Posted by: Moron Robbie - don't call me whitey, commie at July 21, 2019 05:32 PM (RMwSd)

182 9
It's a gorgeous photo, but I am rapidly moving to the minimalist side of
the burger-bun debate. As long as it is structurally stable, I want the
smallest bun possible.



--------



Hello sailor!

Posted by: Brie Larson at July 21, 2019 04:07 PM (v4v6L


Hahahahahaha! That ass is flatter than a donkey under a steamroller (and equally appealing).

Posted by: TheHoser at July 21, 2019 05:32 PM (IDjUx)

183 A pressure cooker is perfect for pulled pork. Cut a 4 lb boneless butt into four hunks

Rub you butt with mustard and dry rub.

Smoke with hickory and apple wood for two hours. Pressure cooke in 3/4 cup apple cider and 3/4 cup water for 50 minutes (longer if you're using an Instapot).

Release steam, pull pork mix in juices and maybe a shot of sauce.

Posted by: Regular joe at July 21, 2019 05:33 PM (6/uwW)

184 eat stuff grown within 30 miles of you?

No local corn this year. Plenty of algae.

Posted by: DaveA at July 21, 2019 05:34 PM (FhXTo)

185 Where are the LOCAL!! folks getting their olive oil from? And salt?

I guess that's different, though.

Posted by: Moron Robbie - don't call me whitey, commie at July 21, 2019 05:35 PM (RMwSd)

186 183 Rub you butt with mustard and dry rub.

Posted by: Regular joe at July 21, 2019 05:33 PM (6/uwW)


Ow. It burns.

Posted by: Splunge at July 21, 2019 05:35 PM (ed8K1)

187 Thanks LaughingOutLoud!

Posted by: Tami at July 21, 2019 05:36 PM (cF8AT)

188 Sauteed 5 ears of corn and 1 green pepper last nite in butter. Pinch of red pepper, kosher salt, and lemon pepper. Family was happy.

Posted by: olddog in mo at July 21, 2019 05:36 PM (cJBin)

189 178 Guess I need to proofread my comments. A functioning keyboard would help as well.

Saw in grocery store today on one shell, marshmallows, chocolate bars and graham crackers

Posted by: Skip at July 21, 2019 05:38 PM (BbGew)

190 Hello sailor!

Posted by: Brie Larson at July 21, 2019 04:07 PM (v4v6L

That exchange made me laugh.

Posted by: FenelonSpoke at July 21, 2019 05:38 PM (+0VWg)

191 Pickled garlic is good, the 'bite' is leached out of it and so is the odor.

Posted by: kallisto at July 21, 2019 05:39 PM (jmIQu)

192 Posted by: Bandersnatch at July 21, 2019 05:31 PM (fuK7c)

They've been around forever. Had them 4H Camp decades ago,

Posted by: FenelonSpoke at July 21, 2019 05:40 PM (+0VWg)

193 I haven't done any pickling, but this site is a great for small batch canning. I have one of her books and the jam and butter recipes rock, so I assume the pickling recipes are great, too:

https://foodinjars.com/

https://tinyurl.com/yynstrgt

Posted by: Lizzy at July 21, 2019 05:40 PM (bDqIh)

194 >>But the best part was the fast food burgers the night the training ended!
Posted by: George V at July 21, 2019 04:41 PM (ORvjE)

George, you have the Gift. Will Rogers would be proud.

Posted by: Caliban at July 21, 2019 05:42 PM (QE8X6)

195 Red Hen types are getting a leg up for when this cold civil war goes hot.

Seriously, though, could you imagine only having to cook and eat stuff grown within 30 miles of you?
Posted by: Moron Robbie - don't call me whitey, commie at July 21, 2019 05:32 PM (RMwSd)

One day, when I go past a coffee house or some such hipster establishment that has some stupid sign out front announcing to one and all how ALL their food is "LOCAL", I'm going to walk inside and ask where the flour for the baked goods came from?

Wheat isn't grown around here...where'd you get it? And unless there are sugar beets grown near here, you have to get your sugar from some place else...you have any packets that say "cane sugar" on it in a temperate zone? (And woe unto thee who has ANYTHING coconut related in a temperate zone. Then I will be compelled to ask if you got them from washing on shore at the nearest beach or if a swallow brought one.)

Not all food CAN be local and local isn't necessarily better. Deal with it!

Oh, the levels of totally f***ery that can be done because people look at food and immediately turn stupid. Don't even get me started with this sudden war on GMOs that came about 6000 years too late.

Posted by: Catch Thirty-Thr33 at July 21, 2019 05:44 PM (u0f7+)

196 PSA

On a recent camping trip we discovered that Ol Roy (Walmart house brands) marshmallows should be avoided for smores and general roasting duties.

I'm not sure how they could be so different from the big names (kraft?), but they didn't yield a shell that could be removed as a single layer after browning.

They also didn't taste as good, but that was secondary to them not behaving like top shelf marshmallows.

Posted by: Moron Robbie - don't call me whitey, commie at July 21, 2019 05:44 PM (RMwSd)

197 I don't get this whole thing about an instapot. The name sounds like something you use to help with sinus infections. It's just quicker than a regular crock pot? I like to cook with a crock pot, but don't enjoy making a lot of hot, heavy things in the summer.
Posted by: FenelonSpoke at July 21, 2019 04:24 PM (+0VWg)

Hahaha....Yup......Instapot, Magicpot, Crackpot. Save your money for a cookbook instead.

I still use my olde tyme pressure cooker.......

Posted by: Hairyback Guy at July 21, 2019 05:45 PM (Z+IKu)

198 I love the idea of a coffee shop advertising their local foods.

Posted by: Moron Robbie - don't call me whitey, commie at July 21, 2019 05:45 PM (RMwSd)

199 Bander, I recall s'mores getting popular in the mid-1960s as a camping treat or backyard BBQ where kids could roast marshmallows. Certainly my New England parents and grandparents had never heard of them.

Posted by: JTB at July 21, 2019 05:47 PM (bmdz3)

200 I feed feral cats and I think a raccoon is responsible for 4 kittens disappearing a few days ago. I was going to trap momma and the babies when they were a little bigger to get her fixed (TNR trap, neuter/spay release) and place the kittens. I'm upset about it.

I've seen the raccoon a few times eating cat food. I'm in suburbia so I can's shoot the bastard without it being heard and reported and the cat trap I have is too small for him I think. Don't know what to do. Going to try to trap the mother cat tonight.

Posted by: SanIam at July 21, 2019 05:47 PM (oasF3)

201 Seriously, though, could you imagine only having to cook and eat stuff grown within 30 miles of you?

Posted by: Moron Robbie - don't call me whitey, commie at July 21, 2019 05:32 PM (RMwSd)
---
that shouldn't be a problem for me here in The Valley: we have lots of bakeries, meat processing and packing plants, distribution warehouses and grocery stores to choose from.

Posted by: redc1c4 at July 21, 2019 05:48 PM (MasTK)

202 In Alabama I think I heard of smores in the late 80s.

Posted by: Moron Robbie - don't call me whitey, commie at July 21, 2019 05:49 PM (RMwSd)

203 I'm not sure how they could be so different from the big names (kraft?), but they didn't yield a shell that could be removed as a single layer after browning.


*clears throat*

I'm not sure it's a brand thing, it may be a sign of the times.

One of the few things I have left of my father is the art of roasting marshmallows. You roast until you can pull a skin off, you eat the skin, you roast what's left behind for a new skin. If you're good you get six or seven skins off a marshmallow.

It tried to pass this along to my masculine children. I could not. I couldn't get more than two or three skins off a mallow. And then I figured it out.

It's corn syrup. Real marshmallows back in the day were sugar, these marshmallows are corn syrup. Big Corn is evil.

Posted by: Bandersnatch at July 21, 2019 05:49 PM (fuK7c)

204 We've learned that sweet bread and butter pickles can be made with Splenda in place of sugar. Cuts way down on the carbs if that matters.

Posted by: JTB at July 21, 2019 05:49 PM (bmdz3)

205 Rub you butt with mustard and dry rub.
---
I usually use lotion or cream...

Posted by: lin-duh at July 21, 2019 05:50 PM (UUBmN)

206 that shouldn't be a problem for me here in The Valley: we have lots of bakeries, meat processing and packing plants, distribution warehouses and grocery stores to choose from.

-

Ha.

"Why do you rednecks have to kill animals when there is plenty of meat in those clean white Styrofoam containers in the butcher shop?!"

Posted by: Moron Robbie - don't call me whitey, commie at July 21, 2019 05:50 PM (RMwSd)

207 It's corn syrup. Real marshmallows back in the day were sugar, these marshmallows are corn syrup.

-

Good point.

Those dang Ol' Roy ones must have nothing else in the ingredients list, too.

Posted by: Moron Robbie - don't call me whitey, commie at July 21, 2019 05:52 PM (RMwSd)

208 200 I feed feral cats and I think a raccoon is responsible for 4 kittens disappearing a few days ago. I was going to trap momma and the babies when they were a little bigger to get her fixed (TNR trap, neuter/spay release) and place the kittens. I'm upset about it.

I've seen the raccoon a few times eating cat food. I'm in suburbia so I can's shoot the bastard without it being heard and reported and the cat trap I have is too small for him I think. Don't know what to do. Going to try to trap the mother cat tonight.
Posted by: SanIam at July 21, 2019 05:47 PM (oasF3)


Larger Hav-A-Hart and a Crosman Model P1322.

Dispatch in the garage. No one will hear.

Posted by: Iron Mike Golf at July 21, 2019 05:52 PM (di1hb)

209 I'm at Yao Ming's picking up Mu Shu cat and cat fried rice right now.


I think I'm turning Chinese I eat it so much.

Posted by: Can't resist temptation at July 21, 2019 05:53 PM (knDqF)

210 Larger Hav-A-Hart and a Crosman Model P1322.

Dispatch in the garage. No one will hear.

Posted by: Iron Mike Golf at July 21, 2019 05:52 PM (di1hb)

-

But then the racoon will starve.

Posted by: Moron Robbie - don't call me whitey, commie at July 21, 2019 05:53 PM (RMwSd)

211 205
Rub you butt with mustard and dry rub.

---

I usually use lotion or cream...

Posted by: lin-duh at July 21, 2019 05:50 PM (UUBmN


I believe that's how one gets the hose.

Posted by: TheHoser at July 21, 2019 05:54 PM (IDjUx)

212 Here's a girl making homemade marshmallows:

https://www.youtube.com/watch?v=fPXJ1uobO_0

They look good! I notice they are made without vanilla.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 21, 2019 05:54 PM (kQs4Y)

213 Has anyone ever had the real marshmallows, btw? I think they're french. Egg meringue and root of the marsh mallow, maybe. Probably some other stuff but I don't know.

I never have, but I'd love to try them.

Posted by: Moron Robbie - 2nd Chronicles 14:7 at July 21, 2019 05:56 PM (+0ddm)

214 S'mores are Russian cuisine, IIRC.

Posted by: Bitter Clinger at July 21, 2019 05:56 PM (48XXE)

215 I never liked s'mores. Probably because I don't like each individual ingredient much less combining them.

Posted by: Can't resist temptation at July 21, 2019 05:56 PM (knDqF)

216 Posted by: SanIam at July 21, 2019 05:47 PM (oasF3)

FFS, stop feeding feral cats in the burbs.

Posted by: Infidel at July 21, 2019 05:56 PM (BLFnH)

217
That top pic does remind me of the Alfred Hitchcock episode where he put his wife's head in a jar.
Posted by: kallisto


Mister Haney

https://www.imdb.com/title/tt0394054

Posted by: Bertram Cabot, Jr. at July 21, 2019 05:57 PM (aKsyK)

218 I like Big Buns and I cannot lie!

Posted by: Sir Mix-a-Lot at July 21, 2019 05:57 PM (yE4ie)

219 Williams-Sonoma sells their "gourmet" marshmallows seasonally. I bought some one winter when I was into making rich hot chocolate. They're YUGE and really pretty good. I believe they make chocolate ones, too.

Posted by: Jane D'oh at July 21, 2019 05:58 PM (ptqGC)

220
g'afternoon, 'rons

Posted by: AltonJackson at July 21, 2019 05:59 PM (KCxzN)

221 >>I never liked s'mores. Probably because I don't like each individual ingredient much less combining them.

What did you eat at camp then?
I remember we used to make s'mores and bananas that were split lengthwise, stuffed with marshmallows and m 'n ms, wrapped in foil and then roasted.

Posted by: Lizzy at July 21, 2019 05:59 PM (bDqIh)

222 I had a gourmet burger from Buff Burgers last Monday. They had the big buns also.

Not impressed.

Posted by: Can't resist temptation at July 21, 2019 05:59 PM (knDqF)

223 Made pickled green mango on friday.

Posted by: pat at July 21, 2019 06:00 PM (5zZ1Q)

224 I make marshmallows at xmas time. Good stuff those homemade mallows.

Posted by: garrett at July 21, 2019 06:00 PM (yE4ie)

225 What did you eat at camp then?

Posted by: Lizzy at July 21, 2019 05:59 PM (bDqIh)M

The winning answer is 'some kind of meat'

Posted by: Can't resist temptation at July 21, 2019 06:01 PM (knDqF)

226 Thawing frozen swordfish. gonna marinade w butter, garlic, rosemary, lemon, and beer. marinade called for white wine but don't have any. will shortly see how it turns out.

Posted by: olddog in mo at July 21, 2019 06:01 PM (cJBin)

227 So...any of you miscreants do this stuff at home? Any special recipes or techniques you want to share with The Horde?

---

In case anyone wants to try it on their sandwiches with pork they smoke at home, basic BBQ slaw like you get on sandwiches all over the South:

- Half a head of cabbage sliced, food processor-ed, blendered, however you want. I like food processor-ed.
-Equal parts vinegar and sugar (I use one cup)

- Mix ingredients and eat and refrigerate what you don't use.

Like Jane said, it will be better the next day.

Posted by: Moron Robbie - 2nd Chronicles 14:7 at July 21, 2019 06:02 PM (+0ddm)

228 216 FFS, stop feeding feral cats in the burbs.

I've fostered and placed kittens and have two myself from the neighborhood. Great pets we love.

I've trapped, sterilized and released several successfully that still come around for dinner. They are surviving. I care about cats a lot. Anyway, good advice for the raccoon would be appreciated

Posted by: SanIam at July 21, 2019 06:02 PM (oasF3)

229 Re #6. Salt in Soy Sauce
Aloha Soy Sauce out of Honolulu makes a low salt version for that very purpose...stir fry. It is available on line.

Posted by: pat at July 21, 2019 06:03 PM (5zZ1Q)

230 Try my Ahoy Soy Sauce!

Posted by: Little Admiral Kristol at July 21, 2019 06:04 PM (EgshT)

231 Aloha Soy Sauce
---

Da Bes Kine!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 21, 2019 06:05 PM (kQs4Y)

232 81 I've never had raccoon.

I suppose thee is no reason not to try it. I've had squirrel many times, I wonder if the two are similar?

Squirrel is quite tasty.
Posted by: Bitter Clinger at July 21, 2019 04:32 PM (48XXE)

I had raccoon once as a kid. Wasn't good or bad and a bit gamey. Squirrel is good, but a helluva lot of work to eat for what little meat there is. More so than chicken wings.

Posted by: Roy at July 21, 2019 06:05 PM (ABjxW)

233 Jeesh, maybe the only thing I miss about Chicago is elotes, Mexican street corn, per above.
Well, and the fruit ices that the other guys with little pushcarts sell.

Oh, and Gene & Judes, and Jim's Original.

I'll stop now.

Posted by: sock_rat_eez - they are gaslighting us 24/365 at July 21, 2019 06:05 PM (pbg54)

234 Did everyone leave to go eat?

Posted by: Can't resist temptation at July 21, 2019 06:05 PM (knDqF)

235 OK, the Spousal Unit and I are now engaged in a collaborative effort: Peach and blueberry pie with cornmeal streusel top. Here we go.

Posted by: Skookumchuk at July 21, 2019 06:06 PM (k3g2v)

236 *settles into food coma*

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 21, 2019 06:06 PM (kQs4Y)

237 231 Aloha Soy Sauce


Now, half off at the Snackbar.

Posted by: Roy at July 21, 2019 06:06 PM (ABjxW)

238 Also, there's a nice local variation around Lexington, NC that uses hot sauce and cayenne pepper for a kick and a little bit of ketchup for color. I don't care for ketchup in general and this doesn't have any of that flavor, just the tint.

Search for Lexington slaw or red slaw and it should come up.

Posted by: Moron Robbie - 2nd Chronicles 14:7 at July 21, 2019 06:06 PM (+0ddm)

239 note to The Guy and the basic pickling liquid recipe - right now it's pickling the Democrats, Party of the Rich thread.

Posted by: Tom Servo at July 21, 2019 06:07 PM (V2Yro)

240 Ha.

"Why do you rednecks have to kill animals when there is plenty of meat in those clean white Styrofoam containers in the butcher shop?!"

Posted by: Moron Robbie - don't call me whitey, commie at July 21, 2019 05:50 PM (RMwSd)
---
heh...

part of my disaster kit here at the house are several small salt licks.

i figure i can go up the hill to where the houses meet the brush, set one out, with some feed, and wait for suitable prey.

Posted by: redc1c4 at July 21, 2019 06:09 PM (MasTK)

241 lol.. everyone must be eating.

Posted by: Jewells45 at July 21, 2019 06:12 PM (dUJdY)

242 part of my disaster kit here at the house are several small salt licks.

--

That's a really good idea.

Posted by: Moron Robbie - 2nd Chronicles 14:7 at July 21, 2019 06:12 PM (+0ddm)

243 I was supposed to go to an outdoor concert but it was canceled due to extreme heat plus now it's thundering all over so here I am with you.

That corn salad recipe looks good. The burger bun is too big. The raccoon in the pot is just wrong.

Posted by: bluebell at July 21, 2019 06:12 PM (aXucN)

244 Have you ever marinaded food in zip lock bag and not zip it shut when putting in frig? I just did and don't recommend it.

Posted by: olddog in mo at July 21, 2019 06:13 PM (cJBin)

245 6 deaths blamed on the heat wave, make sure you drink plenty of water

Posted by: Skip at July 21, 2019 06:14 PM (BbGew)

246 Hey bluebell!!! *does the Forrest Gump wave*

Posted by: Jewells45 at July 21, 2019 06:14 PM (dUJdY)

247 I've trapped, sterilized and released several successfully that still come around for dinner

I just love it when they come and dig up my flowers and crap in my garden. It's really great when I dig in the dirt without gloves.

Posted by: Infidel at July 21, 2019 06:14 PM (BLFnH)

248 6 deaths blamed on the heat wave, make sure you drink plenty of water
Posted by: Skip at July 21, 2019 06:14 PM (BbGew)
-------

You sound like me. My kids are all over the east coast but it's hot everywhere. For the past few days I've been texting them "water water water water water." They text back "I know I know."

Posted by: bluebell at July 21, 2019 06:15 PM (aXucN)

249 Hello again. Tequila. Yum.

Posted by: Cannibal Bob at July 21, 2019 06:15 PM (l0HIT)

250 Have you ever marinaded food in zip lock bag and not zip it shut when putting in frig? I just did and don't recommend it.

oopsie..

Posted by: Jewells45 at July 21, 2019 06:15 PM (dUJdY)

251 Hey bluebell!!! *does the Forrest Gump wave*
Posted by: Jewells45 at July 21, 2019 06:14 PM (dUJdY)
---------

Hi there sweetie! I've been meaning to write to you - I have another order! Kind of a repeat but smaller. Will have to get my stuff together and write to you about it.

Posted by: bluebell at July 21, 2019 06:16 PM (aXucN)

252 Hello again. Tequila. Yum.

*tips shot glass towards Cannibal Bob*

Posted by: Jewells45 at July 21, 2019 06:16 PM (dUJdY)

253 Have you ever marinaded food in zip lock bag and not zip it shut when putting in frig?

--

I even put mine in a bowl or pan because I've had the ziploc fail at a corner.

Posted by: Moron Robbie - 2nd Chronicles 14:7 at July 21, 2019 06:16 PM (+0ddm)

254 244
Have you ever marinaded food in zip lock bag and not zip it shut when putting in frig? I just did and don't recommend it.

Posted by: olddog in mo at July 21, 2019 06:13 PM (cJBin


On the bright side, lots of other things in your fridge are also marinated and ready for the grill!

Posted by: TheHoser at July 21, 2019 06:17 PM (IDjUx)

255 251 Hey bluebell!!! *does the Forrest Gump wave*
Posted by: Jewells45 at July 21, 2019 06:14 PM (dUJdY)
---------

Hi there sweetie! I've been meaning to write to you - I have another order! Kind of a repeat but smaller. Will have to get my stuff together and write to you about it.

Posted by: bluebell at July 21, 2019 06:16 PM (aXucN)


*opens arms for a group hug*

Posted by: Cannibal Bob at July 21, 2019 06:17 PM (l0HIT)

256 Oh great bluebell! Thank you, so sweet to think of me! No order is too small.. I appreciate everyone helping a girl out here.

Posted by: Jewells45 at July 21, 2019 06:17 PM (dUJdY)

257 *opens arms for a group hug*
Posted by: Cannibal Bob at July 21, 2019 06:17 PM (l0HIT)
---------

You're not going to try to stuff us into the big cooking pot, are you?

*hugs back*

Posted by: bluebell at July 21, 2019 06:18 PM (aXucN)

258 I even put mine in a bowl or pan because I've had the ziploc fail at a corner.

Posted by: Moron Robbie - 2nd Chronicles 14:7 at July 21, 2019 06:16 PM (+0ddm)

Yep. Me too. Marinade for jerky.

Posted by: Cannibal Bob at July 21, 2019 06:18 PM (l0HIT)

259 I even put mine in a bowl or pan because I've had the ziploc fail at a corner.

Posted by: Moron Robbie - 2nd Chronicles 14:7 at July 21, 2019 06:16

Yeah, I know better. Usually do the same. Alcohol may or may not have involved

Posted by: olddog in mo at July 21, 2019 06:19 PM (cJBin)

260 250 Have you ever marinaded food in zip lock bag and not zip it shut when putting in frig? I just did and don't recommend it.

oopsie..
Posted by: Jewells45 at July 21, 2019 06:15 PM (dUJdY)
--------
You know those big gallon containers for making tea with the spigot near the bottom? The LAST time I made tea and put it in the refrigerator to cool, one of the inside shelf guards opened the spigot when I closed the door. WeaselWoman Status: Not Amused.

Posted by: Weasel at July 21, 2019 06:19 PM (MVjcR)

261 ziplocs are another one of those things that it's worth paying the extra $1 per box for unless you're just using them to hold goldfish for the little ones.

Posted by: Moron Robbie - 2nd Chronicles 14:7 at July 21, 2019 06:19 PM (+0ddm)

262 *air hugs Cannibal Bob*

lol.. not really.. if I ever get to meet you it will be a full on bear hug!

Posted by: Jewells45 at July 21, 2019 06:19 PM (dUJdY)

263 Now I absolutely crave tomatoes, green bell peppers and onions in a vinaigrette. Summer salad or 'Italian' salad. mmm mmm good

Starting around mid-August, we had big parties every weekend for canning. Men outside slaving over the hot grills with lotsa beer and the women inside in the air conditioning laughing. Canning was a male activity in my neck of the woods.

Posted by: mustbequantum at July 21, 2019 06:20 PM (MIKMs)

264 On the bright side, lots of other things in your fridge are also marinated and ready for the grill!

Posted by: TheHoser at July 21, 2019 06:17 PM


I like the way you think. I'll share that with daughter after she's finished cleaning the frig.

Posted by: olddog in mo at July 21, 2019 06:20 PM (cJBin)

265 *opens arms for a group hug*
Posted by: Cannibal Bob at July 21, 2019 06:17 PM (l0HIT)
---
Ah, the "Lucky Cannibal" configuration!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 21, 2019 06:20 PM (kQs4Y)

266 Olddog- recommend sealing refrigerator with duct tape, 6 rolls should do it, then cart sealed package to dump or a volcano if one is near and tossing it in.

Posted by: Skip at July 21, 2019 06:21 PM (BbGew)

267 CBD, a thread about generic brands vs big name brands might not be a horrible idea.

Posted by: Moron Robbie - 2nd Chronicles 14:7 at July 21, 2019 06:21 PM (+0ddm)

268 I've been trying to replicate George Cantor. I got an algorithm to list through ALL the rational numbers (= fractions). With no duplications! (so, if I've listed 1/2 - no 2/4, that's cheating)

I've also taken other coders' work to convert decimals to bitarrays and back again, which I'm crediting to the source. Same with the prime-number generator which the source cribbed from ol' Eratosthenes.

so, pretty pleased with that.

Posted by: boulder terlit hobo at July 21, 2019 06:22 PM (ykYG2)

269 CBD, a thread about generic brands vs big name brands might not be a horrible idea.
Posted by: Moron Robbie
-----
Good idea. What do you buy brand name vs generic and why?

Posted by: lin-duh at July 21, 2019 06:23 PM (UUBmN)

270 Last Sunday I started poking around on Al Gore's amazing internet to try to find that frozen watermelon drink I had mentioned, and I didn't find it.

But. I found this instead. About to make it, and if anyone else wants to do so with me, here you go. But you will need to have thought ahead and frozen some watermelon.


Frozen Watermelon Margaritas

4 c. chopped watermelon
1/4 c. lime juice
1/2 c. silver tequila
1/4 c. triple sec
4 watermelon slices, for garnish
4 lime rounds, for garnish

For rims of glasses:

2 tbsp. kosher salt
1 tbsp. granulated sugar
zest of 1 lime
lime wedge

Place watermelon on large baking sheet and freeze until hardened, at least 2 hours. Combine rim ingredients (salt, sugar, lime zest) on a small plate. Wet rim of 4 margarita glasses with lime wedge, then dip rims in salt mixture.

In a blender, combine watermelon, lime juice, tequila, and triple sec and blend until smooth. Pour into rimmed glasses and garnish each with a watermelon slice and a lime round.

Serves 1. (Okay, just kidding, serves 4, but I'm sure you figured that out already.)

Posted by: bluebell at July 21, 2019 06:24 PM (aXucN)

271 I always make a "Mexican Rice" under my wings for "Wingfest. You can take the easy way, which I have done, by dumping Ortega sauce on them. The other way is to simmer canned tomato sauce with some Mexican Paprika and chili powder. (There is enough cumin on the wings, but it can be added, as well.) -Adding your favorite hot sauce is a "must".

The rice is simple Minute Rice, from the box. It is boiled in the juice from the wings I bring out of the oven, chicken stock and butter. Yes... delicious, savory butter.

Added to that rice are grilled peppers of every persuasion, as well as grilled Roma Tomatoes and grilled red onions.

I peel the skin from all the peppers after letting them sit in a Zip-Loc bag for however long they need to sit before I get to them. (Ten Minutes is enough to let them "steam-off" the skin.) I also peel the skin from the tomatoes, which takes away from the bitterness and adds sweetness to the heat.

I serve them in a two-gallon tin pan for Wingfest, over Sterno with a water-bath pan underneath but they can be kept separate for home cooking.

On numerous occasions, I have heard... "The wings are awesome, But That Rice Kicks-Ass!". & "Duuude. That Freaking Rice!"

Sometimes, it is that Extra-Step you take that sets things apart.

Posted by: Slapweasel, White Enthusiast, Blond at July 21, 2019 06:24 PM (Ckg4U)

272 @mel_faith1

President Trump unexpectedly dropped in on two weddings Saturday night at the Trump National Golf Club Bedminster in New Jersey

Listen as they start chanting "USA"

https://tinyurl.com/y6hz2ln2

Posted by: Tami at July 21, 2019 06:24 PM (cF8AT)

273 CBD, a thread about generic brands vs big name brands might not be a horrible idea.
Posted by: Moron Robbie


Great idea!

Posted by: Jewells45 at July 21, 2019 06:25 PM (dUJdY)

274 I always make a "Mexican Rice" under my wings for "Wingfest. You can take the easy way, which I have done, by dumping Ortega sauce on them.

---

Has anyone else noticed that the taco sauce in the $2 kits with shells tastes completely different (better) than the same brand in the jars?

Also I've discovered that Valentina hot sauce makes a very good taco sauce all by itself.

Posted by: Moron Robbie - 2nd Chronicles 14:7 at July 21, 2019 06:26 PM (+0ddm)

275 And I'm printing the watermelon and wings/rice posts as we speak.

Posted by: Moron Robbie - 2nd Chronicles 14:7 at July 21, 2019 06:27 PM (+0ddm)

276 OH MY GOD. Our son has to live with us for 2 weeks while his apartment is being renovated. Good Lord.. I've been invaded. He has more crap than I do!

Posted by: Jewells45 at July 21, 2019 06:29 PM (dUJdY)

277 Also I've discovered that Valentina hot sauce makes a very good taco sauce all by itself.
Posted by: Moron Robbie
----
There is a food truck/ restaurant called Valentina's here is south Austin that makes an awesome smoked brisket. It is a BBQ place with a mexican twist. Their breakfast tacos are to die for. The is almost always a line from the time they open at 7:30 until they run out.

Posted by: lin-duh at July 21, 2019 06:29 PM (UUBmN)

278 Also I've discovered that Valentina hot sauce makes a very good taco sauce all by itself.
Posted by: Moron Robbie - 2nd Chronicles 14:7 at July 21, 2019 06:26 PM (+0ddm)


Valentina is also the bee's pajamas as a dipping sauce for quesadillas. It's just really good all around. You can't beat $1.49/liter either.

Posted by: hogmartin at July 21, 2019 06:29 PM (t+qrx)

279 Bluebell, I have all those ingredients! I will have to make that.

Tomorrow.

*slips back into food coma*

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 21, 2019 06:30 PM (kQs4Y)

280 Don't the big name brands make most of the generic stuff?

Posted by: olddog in mo at July 21, 2019 06:31 PM (cJBin)

281 Is Valentina in stores? I just never noticed it? I'll give it a go if it's that good.

Posted by: Jewells45 at July 21, 2019 06:31 PM (dUJdY)

282 If there's One Thing I know, it is chicken wings. I could never grill them until chavez the hugo told me how to keep them from sticking to the grill.

Keep the grill on a low temperature (250), and toss them in baking powder, first.

It makes for an excellent grilled wing, but I've always done mine in the oven, so I can gather all that delicious chicken broth.

Posted by: Slapweasel, White Enthusiast, Blond at July 21, 2019 06:32 PM (Ckg4U)

283 Valentina is also the bee's pajamas as a dipping sauce for quesadillas. It's just really good all around. You can't beat $1.49/liter either.

Posted by: hogmartin at July 21, 2019 06:29 PM (t+qrx)

--

Yep. I remember seeing it at Aldi's for 89 cents once. I had to talk myself out of buying it because I had it at home already, but it was the idea of it being that cheap for that much that was so appealing.

Posted by: Moron Robbie - 2nd Chronicles 14:7 at July 21, 2019 06:32 PM (+0ddm)

284 Slap, I copied that! Sounds great!

Posted by: Tami at July 21, 2019 06:32 PM (cF8AT)

285 Valentina is also the bee's pajamas as a dipping sauce for quesadillas. It's just really good all around. You can't beat $1.49/liter either.
Posted by: hogmartin

-----

Agreed! The black label hot stuff is great also.

Posted by: Tonypete at July 21, 2019 06:32 PM (Z/1Kk)

286 Eris, I'll let you know how it is! I've prepared the glasses, now have to run downstairs for a couple more limes. BRB.

Posted by: bluebell at July 21, 2019 06:32 PM (aXucN)

287 Bluebell that sounds awesome! I will have to try it.

Posted by: Jewells45 at July 21, 2019 06:33 PM (dUJdY)

288 286 Eris, I'll let you know how it is! I've prepared the glasses, now have to run downstairs for a couple more limes. BRB.
Posted by: bluebell at July 21, 2019 06:32 PM (aXucN)
-------
bluebell has a lime cellar?

Posted by: Weasel at July 21, 2019 06:33 PM (MVjcR)

289 Is Valentina in stores? I just never noticed it? I'll give it a go if it's that good.
Posted by: Jewells45 at July 21, 2019 06:31 PM (dUJdY)


Yes, you can get it grocery stores here. It's the one in the huge glass bottle with the flip-up plastic top. It's not particularly hot - maybe a little hotter than green Tabasco, around Tapatio or Cholula. Lots of flavor though, a little citrusy.

I guess they make a smaller bottle too, but what's the point?

Posted by: hogmartin at July 21, 2019 06:35 PM (t+qrx)

290 Is Valentina in stores? I just never noticed it? I'll give it a go if it's that good.

Posted by: Jewells45 at July 21, 2019 06:31 PM (dUJdY)

--

So you know what it looks like. Check Aldi's if you have one, but I'm sure walmart or your grocery store carries it in the hispanic section, too.

https://www.hotsauce.com/valentina-hot-sauce/

Posted by: Moron Robbie - 2nd Chronicles 14:7 at July 21, 2019 06:35 PM (+0ddm)

291 I'm eating dessert. Chia pudding made with homemade almond milk.
*ducks from all the jabs*

Posted by: lin-duh at July 21, 2019 06:35 PM (UUBmN)

292 Oh!.... and another *Pro-Tip* for chicken wings... Get them at Gordon Food Services, GFS, if you have one in your area.

These are the largest chicken wings on the market, today. ...they're simply yuuge.

Posted by: Slapweasel, White Enthusiast, Blond at July 21, 2019 06:36 PM (Ckg4U)

293 I'm eating dessert. Chia pudding made with homemade almond milk.
*ducks from all the jabs*
Posted by: lin-duh

----

My wife makes that all the time - yum!

Posted by: Tonypete at July 21, 2019 06:36 PM (Z/1Kk)

294 You can't beat $1.49/liter either.

Or .47 cent/year.

Posted by: DaveA at July 21, 2019 06:37 PM (FhXTo)

295 276
OH MY GOD. Our son has to live with us for 2 weeks while his apartment
is being renovated. Good Lord.. I've been invaded. He has more crap
than I do!

Posted by: Jewells45 at July 21, 2019 06:29 PM (dUJdY


Storage locker FTW

Posted by: TheHoser at July 21, 2019 06:37 PM (IDjUx)

296 bluebell has been gone a while. I'm getting worried.

Posted by: Weasel at July 21, 2019 06:37 PM (MVjcR)

297 Of course court documents from Cohan were released, can't get innuendo without getting accusations out there.

Posted by: Skip at July 21, 2019 06:38 PM (BbGew)

298 Thanks Moron Robbie. I will buy some this week.

Posted by: Jewells45 at July 21, 2019 06:38 PM (dUJdY)

299 bluebell has been gone a while. I'm getting worried.
Posted by: Weasel

----

She has her shiv - I'd worry more about the other poor bastard.

Posted by: Tonypete at July 21, 2019 06:38 PM (Z/1Kk)

300 Cholula is better but that $1.49 gets ?50ml?

Posted by: DaveA at July 21, 2019 06:38 PM (FhXTo)

301 Texas Pete is good as well.

Posted by: Mr Aspirin Factory at July 21, 2019 06:39 PM (nDe2U)

302 These are the largest chicken wings on the market, today. ...they're simply yuuge.

--

Thanks for that. We've visit a Mexican restuarant that has great hot wings and they're enormous, and I'm betting this is where they get them from. I'd always wondered but no one knows or will tell, probably because their competitors don't know.

They're served on a bed of chips, and the hot sauce/butter combination that drips down and soaks in is almost worth the price by itself.

Posted by: Moron Robbie - 2nd Chronicles 14:7 at July 21, 2019 06:39 PM (+0ddm)

303 Any Moron opinions re: the other flavors of Valentina? Black label?


Posted by: DaveA at July 21, 2019 06:39 PM (FhXTo)

304 https://www.hotsauce.com/valentina-hot-sauce/
-Posted by: Moron Robbie - 2nd Chronicles 14:7 at July 21, 2019 06:35 PM (+0ddm)

Thank You! I'm always looking for Restaurant-Quality hot sauces!

I use Cholula, which, admittedly is the "ketchup" of hot sauces. ...but it has great flavor.

When people told me that my wings and rice were "Not Hot Enough", I added Dave's Insanity Sauce. -Yes- It lives-up to the moniker.

Posted by: Slapweasel, White Enthusiast, Blond at July 21, 2019 06:39 PM (Ckg4U)

305 Storage locker FTW

That's where all his furniture is. I was talking about personal stuff.

Posted by: Jewells45 at July 21, 2019 06:40 PM (dUJdY)

306 Cholula is better but that $1.49 gets ?50ml?
Posted by: DaveA

you can get a gallon of it for about $25. If you have the storage for it.

Posted by: Tonypete at July 21, 2019 06:40 PM (Z/1Kk)

307 bluebell has been gone a while. I'm getting worried.
Posted by: Weasel
----
She has her shiv - I'd worry more about the other poor bastard.
Posted by: Tonypete at July 21, 2019 06:38 PM (Z/1Kk)


She said "get more limes", right? Not "get a few more bags of lime"?

Posted by: hogmartin at July 21, 2019 06:40 PM (t+qrx)

308 Any Moron opinions re: the other flavors of Valentina? Black label?

--

I've never even seen it, sadly. I'd certainly buy it if I do.

Posted by: Moron Robbie - 2nd Chronicles 14:7 at July 21, 2019 06:40 PM (+0ddm)

309 Alex, I don't have opportunity to cook it anymore, but one recipie I used back in my previous life, it's a slow cooker rather than a pressure cooker recipie... but should adapt:

Bake a half dozen boneless chicken thighs. Then: Put them in slow cooker with a pack of taco seasoning and a can or two of rotel diced tomatoes. Cook until done.

I think I found it here about eight years ago. If y'all try it, I hope y'all enjoy. It may be too late today to start making chicken, but you could bake the chicken one night and cook it down into chicken soup starter/chicken taco filling the next. Add chopped onions/bell peppers/celery to taste, of course. And season to taste.

When things get better for me, I'm going to experiment a lot with paprika.

That's all I have for now.

Posted by: Thing From Snowy Mountain at July 21, 2019 06:41 PM (Clxcy)

310 Any Moron opinions re: the other flavors of Valentina? Black label?

Posted by: DaveA
----

My son and I love the black label stuff better than the yellow label 'regular'. But we tend towards the hotter sauces normally.

Posted by: Tonypete at July 21, 2019 06:41 PM (Z/1Kk)

311 They have the black label here. It's a little hotter, I guess.

*shrug*

I haven't done a side-by-side test. They're both good. Black label isn't overwhelmingly hot, still has good flavor.

Posted by: hogmartin at July 21, 2019 06:42 PM (t+qrx)

312 Reporting back - wow, those frozen watermelon margaritas are really delicious. If you guys like watermelon and margaritas, I strongly urge you to try that recipe.

Gotta run downstairs to give Mr. bluebell his. I think if we weren't already married he'd propose to me after tasting this delicious drink.

Posted by: bluebell at July 21, 2019 06:42 PM (aXucN)

313 Gotta run downstairs to give Mr. bluebell his. I think if we weren't already married he'd propose to me after tasting this delicious drink.

Posted by: bluebell
-----
Someone is getting lucky tonight!

Posted by: lin-duh at July 21, 2019 06:44 PM (UUBmN)

314 There are like... five types of Paprika. Sweet, smoked, Mexican, Hungarian and something else I can't remember. ...probably "regular" or something.

I LOVE making things with a touch of cayenne pepper because the heat doesn't come out until you stop eating whatever it is added to. People enjoy the flavor and the only "cure" for The Spiciness is to Eat More!

...be it a salsa or a wing, it doesn't matter.

Posted by: Slapweasel, White Enthusiast, Blond at July 21, 2019 06:45 PM (Ckg4U)

315 And that's all I have for now. I gotta go see Momma. Y'all have fun.

Posted by: Thing From Snowy Mountain at July 21, 2019 06:45 PM (Clxcy)

316 hogmartin - yes, you need the fire extinguisher sized bottle of Valentina. Concocted by a popsicle vendor turned hot sauce maker and eventually entrepreneur - Manuel Maciel - who named the hot sauce after a heroine of the Mexican Revolution - Valentina Ramírez Avitia.

Posted by: Skookumchuk at July 21, 2019 06:46 PM (k3g2v)

317 When people told me that my wings and rice were "Not Hot Enough", I added Dave's Insanity Sauce. -Yes- It lives-up to the moniker.

--

FWIW the Tobasco sauce company has started selling the mash from their barrels on their tours. It's a powder and uniquely hot/spicy, and a flavor that will probably puzzle most people.

Unfortunately I think it needs refrigeration and I don't think it's easy to order (if you even can). There are recipes out there to make your own, though.

Posted by: Moron Robbie - 2nd Chronicles 14:7 at July 21, 2019 06:46 PM (+0ddm)

318 Gotta run downstairs to give Mr. bluebell his. I think if we weren't already married he'd propose to me after tasting this delicious drink.

Posted by: bluebell at July 21, 2019 06:42 PM (aXucN)

Are you keeping your husband and all your citrus needs in the basement or something?

Posted by: Tami at July 21, 2019 06:46 PM (cF8AT)

319 I use Cholula, which, admittedly is the "ketchup" of hot sauces. ...but it has great flavor

Posted by: Slapweasel, White Enthusiast, Blond at July 21, 2019 06:39 PM (Ckg4U)

===

Which makes it the best hot sauce for eggs.

Posted by: San Franpsycho at July 21, 2019 06:46 PM (EZebt)

320 Canning Green Beans cook in the jars ia Preasure Cooker wait for the lids to seal hear them ping

Posted by: Tamaa the Drongo Bird at July 21, 2019 06:47 PM (FLiOE)

321 Are you keeping your husband and all your citrus needs in the basement or something?
Posted by: Tami at July 21, 2019 06:46 PM (cF8AT)
---------

Yes. Doesn't everyone?

Posted by: bluebell at July 21, 2019 06:48 PM (fKC4x)

322 305
Storage locker FTW



That's where all his furniture is. I was talking about personal stuff.



Posted by: Jewells45 at July 21, 2019 06:40 PM (dUJdY


Hoo boy. Time to cue up George Carlin?

Posted by: TheHoser at July 21, 2019 06:48 PM (IDjUx)

323 There are like... five types of Paprika. Sweet, smoked, Mexican, Hungarian and something else I can't remember. ...probably "regular" or something.
Posted by: Slapweasel, White Enthusiast, Blond at July 21, 2019 06:45 PM (Ckg4U)


When I was little, paprika was something that came out of a McCormick's tin and made garlic bread a little more red than it was before. That's it. Decent Hungarian paprika is amazing. It actually tastes like something, and the something is "warm".

Posted by: hogmartin at July 21, 2019 06:49 PM (t+qrx)

324 "Which makes it the best hot sauce for eggs."
-Posted by: San Franpsycho at July 21, 2019 06:46 PM (EZebt)

*Slapweasel Stamp of Approval*

Posted by: Slapweasel, White Enthusiast, Blond at July 21, 2019 06:49 PM (Ckg4U)

325 313
Gotta run downstairs to give Mr. bluebell his. I think if we weren't
already married he'd propose to me after tasting this delicious drink.



Posted by: bluebell

-----

Someone is getting lucky tonight!

Posted by: lin-duh at July 21, 2019 06:44 PM (UUBmN


That was the first thing I thought and I snickered, and then I thought of the old coffee commercial ...

"Mrs. Bluebell runs downstairs to give it to Mr. Bluebell. My wife never runs down to give it to me."*insert sad face*

Posted by: TheHoser at July 21, 2019 06:50 PM (IDjUx)

326 Concocted by a popsicle vendor turned hot sauce maker and eventually entrepreneur - Manuel Maciel - who named the hot sauce after a heroine of the Mexican Revolution - Valentina Ramírez Avitia.
Posted by: Skookumchuk at July 21, 2019 06:46 PM (k3g2v)


*tips hat*

Thank you! I didn't know that.

Posted by: hogmartin at July 21, 2019 06:51 PM (t+qrx)

327 Breakfast tacos with Cholula sounds pretty damn good right now.

Posted by: Mr Aspirin Factory at July 21, 2019 06:51 PM (nDe2U)

328 235. Peach blueberry pie...yum. Summer bliss!

Posted by: kallisto at July 21, 2019 06:52 PM (gkMoQ)

329 A nice "Scramble-Wrap" with sausage and eggs sounds really, really good. ...and bell peppers. ...and onions. ...and...

Posted by: Slapweasel, White Enthusiast, Blond at July 21, 2019 06:53 PM (Ckg4U)

330 Yes. Doesn't everyone?

Posted by: bluebell at July 21, 2019 06:48 PM (fKC4x)

No but they should.

Posted by: Tami at July 21, 2019 06:53 PM (cF8AT)

331 "Mrs. Bluebell runs downstairs to give it to Mr. Bluebell. My wife never runs down to give it to me."*insert sad face*
Posted by: TheHoser at July 21, 2019 06:50 PM (IDjUx)

===

Mrs. Franpsycho can't bring me a drink. She's busy mowing the "lawn."

Posted by: San Franpsycho at July 21, 2019 06:53 PM (EZebt)

332 Breakfast tacos with Cholula sounds pretty damn good right now.
Posted by: Mr Aspirin Factory at July 21, 2019 06:51 PM (nDe2U

===

Item #1 for staff appreciation breakfast on Tuesday.

Item #2 is waffles.

Posted by: San Franpsycho at July 21, 2019 06:55 PM (EZebt)

333 Slap! How you been you ol' reprobate!

Posted by: Cannibal Bob at July 21, 2019 06:55 PM (l0HIT)

334 I wouldn't have known about Cholula hot sauce, were it not for Don Pablo's restaurants. That $#!+ goes on anything.

...and it doesn't have that "vinegary-smell" of other hot sauces at that low of a Scoville scale.

Posted by: Slapweasel, White Enthusiast, Blond at July 21, 2019 06:55 PM (Ckg4U)

335 "Slap! How you been you ol' reprobate!"
-Posted by: Cannibal Bob at July 21, 2019 06:55 PM (l0HIT)

I'm All-Good, Brother! *fist-bump*

Posted by: Slapweasel, White Enthusiast, Blond at July 21, 2019 06:56 PM (Ckg4U)

336 329
A nice "Scramble-Wrap" with sausage and eggs sounds really, really good. ...and bell peppers. ...and onions. ...and...

Posted by: Slapweasel, White Enthusiast, Blond at July 21, 2019 06:53 PM (Ckg4U


I actually like the one from McDonald's. Throw a little tomato or salsa in there with the sausage, hash brown and the 3-4 eggs in there and it's pretty good.

Posted by: TheHoser at July 21, 2019 06:57 PM (IDjUx)

337 200 I feed feral cats and I think a raccoon is responsible for 4 kittens disappearing a few days ago. I was going to trap momma and the babies when they were a little bigger to get her fixed (TNR trap, neuter/spay release) and place the kittens. I'm upset about it.

I've seen the raccoon a few times eating cat food. I'm in suburbia so I can's shoot the bastard without it being heard and reported and the cat trap I have is too small for him I think. Don't know what to do. Going to try to trap the mother cat tonight.
Posted by: SanIam at July 21, 2019 05:47 PM (oasF3)

Hi, Shannon.
sup?

Posted by: some asshole at July 21, 2019 06:57 PM (ym5eo)

338 305
Storage locker FTW



That's where all his furniture is. I was talking about personal stuff.



Posted by: Jewells45 at July 21, 2019 06:40 PM (dUJdY

Hoo boy. Time to cue up George Carlin?



Posted by: TheHoser at July 21, 2019 06:48 PM (IDjUx)
----------------------------

Love that routine, "What do you do with all your sh!t"

Gotta find it.

Posted by: Boots at July 21, 2019 06:58 PM (oGBso)

339 Air conditioner died last night -- hoping for a miracle resurrection from my SIL. He wants to take apart the compressor to make sure it is moving freely, and I just want a freon charge (if we can even find such a thing any more).

Posted by: mustbequantum at July 21, 2019 06:58 PM (MIKMs)

340 328 -Kallisto, cooking withe the wife is a kind of microcosm of a marriage - planning, agreement, conflict, cooperation. :-)

Posted by: Skookumchuk at July 21, 2019 06:58 PM (k3g2v)

341 All right, the comic guy is done loading his stuff in for the show next weekend. Time for me to go home and make some grilled ham n' cheeses for the chillins.

Bon appetit, Horde!

Posted by: TheHoser at July 21, 2019 06:58 PM (IDjUx)

342 I cleaned off the pizza stone. I think I'll make focaccia bread in the next few days. A friend gave me a bag of Italian flour he buys by the 50 lb. bag in CA form an Italian bakery. He says his daughter who is gluten intolerant has no trouble with bread in Italy. Nor does she when breads made with this flour... go figure. ????

Posted by: Cannibal Bob at July 21, 2019 07:00 PM (l0HIT)

343 "I actually like the one from McDonald's. Throw a little tomato or salsa in there with the sausage, hash brown and the 3-4 eggs in there and it's pretty good."
-Posted by: TheHoser at July 21, 2019 06:57 PM (IDjUx)

I wish I could still eat McDonald's. For all the crap they get, they make pretty decent stuff for Those In A Hurry.

I've known for a long time that I could make the stuff at home, Thanks to Mom!, much cheaper. ...but the convenience is cool.

...and I'll bet you've never tasted a better salsa than mine. *Raging Brag*

Posted by: Slapweasel, White Enthusiast, Blond at July 21, 2019 07:02 PM (Ckg4U)

344 GUN THREAD IS HOT
NOOD

Posted by: Skip at July 21, 2019 07:02 PM (BbGew)

345 'm All-Good, Brother! *fist-bump*

Posted by: Slapweasel, White Enthusiast, Blond at July 21, 2019 06:56 PM (Ckg4U)

*Fist bump back*

Posted by: Cannibal Bob at July 21, 2019 07:02 PM (l0HIT)

346 340 328 -Kallisto, cooking withe the wife is a kind of microcosm of a marriage - planning, agreement, conflict, cooperation. :-) a week of the cold shoulder and no sex for a month.
Posted by: Skookumchuk at July 21, 2019 06:58 PM (k3g2v)

FTFY

Posted by: Insomniac at July 21, 2019 07:03 PM (NWiLs)

347 Reporting back - wow, those frozen watermelon margaritas are really delicious. If you guys like watermelon and margaritas, I strongly urge you to try that recipe.

Gotta run downstairs to give Mr. bluebell his. I think if we weren't already married he'd propose to me after tasting this delicious drink.

Posted by: bluebell at July 21, 2019 06:42 PM (aXucN)

Will have to try that. Had a watermelon slushy at taco bell on Fri. (didn't feel like eating what I brought to work.) It was ok, except for the seeds. Never again.

Posted by: Infidel at July 21, 2019 07:05 PM (BLFnH)

348 340. I'm sure the end result will be superb!

Posted by: kallisto at July 21, 2019 07:06 PM (gkMoQ)

349 Insom!

You're fine with cooking as long as you're not the one doing it!

Posted by: Nurse ratched at July 21, 2019 07:24 PM (PkVlr)

350 Exploding mason jars? Not anymore...pickle pipes, my friend, pickle pipes.

https://www.masontops.com/products/pickle-pipe

I just made some killer half-sour dills.

Easy peasy; 3 tablespoons of sea salt dissolved in 2 qts of non-chlorinated water, cukes, a dried Thai chile, garlic, dill, mustard seeds and a layer of grape leaves on top to keep the cukes crisp and submerged.

Slap on a pickle pipe and stash in a cool darkish spot in the kitchen...3-5 days Voila!

The only downside is that you will become obsessed with fermenting. Kinda like one becomes obsessed with making the perfect sourdough boule.

BTW-Next time you do the carrots add a inch sized chunk of fresh ginger and half a star anise...mighty tasty with Asian fare...especially Kalbi or bulgogi. I sometimes do half carrots and half daikon.

Posted by: Shanks for the memory at July 21, 2019 07:30 PM (TdCQk)

351 Yeah, if you're 'sploding your mason jars, you're doing it wrong.
(Even without pickle pipes.)

Posted by: GWB at July 21, 2019 07:56 PM (pNkYU)

352 Hi, Shannon.
sup?
Posted by: some asshole at July 21, 2019 06:57 PM (ym5eo)

lol no, not her. Just another cat nut. A guy too

Posted by: SamIam at July 21, 2019 09:33 PM (oasF3)

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