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Food Thread:

baconboard.jpeg

I have been eating a lot of bacon recently, both for the undeniable pleasure of those delectable, fatty morsels of porcine wonder, direct from a pig that gave his all for me, and for the convenient bonus that it really fills me up in the morning. Toss in an egg or two (my current obsession is with hard-boiling them), and you have yourself a fine and tasty meal. I play around with the condiments I use on the eggs, and have settled for a bit (okay, a dab. well, a large dab on each bite) of mayonnaise, but a spoonful of spicy chili crisp hits the spot too.

Back to bacon! Why is it so good? Well, it has pretty much everything pleasing about food. The fat provides wonderful mouth feel and a succulent texture, the salt gives us a pop of pleasure, the smoky meat has just enough flavor and texture to please, and to top it off, it comes in a convenient shape...just perfect for munching neatly or folding into one's mouth in a frantic orgy of gluttony and pleasure.

Commenter "Boswell' recently had an interesting thought...

Kale is the only thing that could actually ruin bacon.
But I stand here before you in all of my reactionary glory and say, "Even kale goes well with bacon!" I recently had a meal, courtesy of a cousin, which included a great kale and bacon and blue cheese salad. Great stuff!

So...bacon may be the perfect food. It compliments everything and ruins nothing. And don't throw ice cream at me. I have had ice cream with bacon sprinkles and it is a fine, fine thing.

******

I bought a quart of milk to make a Béchamel, and for whatever reason I never needed it. So I tucked the milk into the corner of the refrigerator, where I know the temperature is slightly below freezing. I hadn't opened the container, and since it was pasteurized (like 99.9% of milk in America), it was essentially sterile. Fast forward six months (yes, you read that correctly), and all of a sudden I needed a Béchamel, and I didn't feel like going out for a fresh quart of milk.

So what does a cheap bastard do? Use the damned milk of course. It was fine. The container wasn't inflated, the milk wasn't discolored, it smelled like...um...milk, and aside from a bit of separation (which I fixed with a vigorous shake), it was indistinguishable from fresh(er) milk.

My wife was disgusted, and refused to eat the spectacular Cauliflower à la Bluebell that I made with six-month old milk and heels of old cheese, from which I trimmed the mold and desiccated bits.
GAO report examines how date label confusion contributes to food waste
I'm not suggesting that everyone use six-month old stuff, but we do fixate on the various sell by/good until/best before messages that we see on our food. For instance, if a can of peas has an expiration date one year out, then unless the can has a structural failure, I can't imagine that the peas wouldn't be safe two years or three years out. Sure, eventually the metal on the outside and the coating on the inside will decay enough for something bad to happen, but I doubt very much that the eight-year-old can of peas in the back of your pantry will kill you.

It is not concern for the starving in the world that motivated me to post this link, because after all, the world produces plenty of food. it is geopolitical issues that prevent us from feeding the world. Hell, if America wanted to, we could take farming seriously, spend the subsidies intelligently and probably feed the world on our own!

No, it was a very conservative sense that we shouldn't waste. Could I have afforded the $2.25 for another quart of milk? And the $1 for gas and wear and tear to get to the store? Sure. But why waste something that is perfectly okay?

******

It's nothing like a classic burger, although it certainly sounds interesting as a peek into the food of bygone years. But the gushing hagiographic tone of the writer is off-putting. I doubt very much that he knows much about Hemingway, who, while one of my favorite authors, was also a prick to most of the people in his life, including all of his wives and all of his children.
How to Make Ernest Hemingway’s Favorite Hamburger
One of Hemingway's many conceits was his arrogant assumption that the way he did things was the best way. And this recipe doesn't disabuse me of that impression.

I might give some version of it a shot, although i am reminded of what a foodie friend said to me when I mentioned that i was going to adulterate a burger with some innocuous ingredient (chopped onion I think). "That's meatloaf!"

[Hat Tip: Misanthropic Humanitarian]

******

Gordon Ramsay can cook, and he can run restaurants. I have eaten in a few, and everything worked the way it was supposed to, and that is a rare and impressive thing in an industry known for flakiness and stupidity and venality. But he has a reputation as a bit of a dick. Well, maybe more than a bit, but here he is in a different setting. Gordon Ramsay on "Hot Ones" which is a hoot! He seems like an actual human being, with a sense of humor and a brain!
[Did I post this awhile ago? Hell, I have no idea, but it's worth a watch]
******

Back before Mexico turned into a war zone, I used to go occasionally, and I would bring back bottles of mezcal that I would buy from mom-and-pop stores. The stuff was probably homemade in less-than-sanitary or safe conditions, and I would filter it when I got back to civilization...through a coffee filter! I chose to ignore the risk of heavy metals or other crap, because I was young and stupid.
Burros, Stones, and Machetes: Here’s How Mezcal Is Distilled
But there has been a renaissance in the mezcal world, and some of the stuff I have tasted recently has been quite good.

[Hat Tip: redc1c4 ]

******

Oh great. Now I have to start using dried chickpeas instead of canned, and make my easy and rather good hummus recipe into a PITA (see what I did there?). How To make Hummus Oh, the guy's enthusiasm is infectious! Seriously, dried chickpeas seem like the way to go, and there are other longcuts in this video that make a lot of sense.

And here is Chris Kimball's new venture, called "Milk Street," with a similar version of How To make Hummus

******

Speaking of cool ways to open wine bottles...


******

Food and cooking tips, Castelvetrano olives with a sprinkle of chili flakes, young wild pigs, crisp bacon (although I am moving toward less crisp), thick and fluffy pita, and good tomatoes that aren't square, pale pink and covered with Mestizo E.coli: cbd dot aoshq at gmail dot com. Any advocacy of French Toast with syrup will result in disciplinary action up to and including being nuked from orbit. And yes, shaking a Manhattan is blasphemy...it's in the Bible!

Posted by: CBD at 04:00 PM




Comments

(Jump to bottom of comments)

1 First

Posted by: olddog in mo at September 22, 2019 04:01 PM (gzG43)

2 Corgis called.

Posted by: olddog in mo at September 22, 2019 04:01 PM (gzG43)

3 mmmmm... Bacon.

Posted by: olddog in mo at September 22, 2019 04:01 PM (gzG43)

4 Forgot to send in my stromboli pictures

Posted by: Skip at September 22, 2019 04:02 PM (ZCEU2)

5 I have been eating a lot of bacon recently,

I have too, BLTs or simply bacon only on a bun. I was bacon hungry.

Posted by: Vic at September 22, 2019 04:04 PM (mpXpK)

6 My wife puts chili crisp on just about half of everything we eat. Yeah, she's Burmese, why do you ask?

Posted by: Additional Blond Agent, STEM guy at September 22, 2019 04:04 PM (7s3Gx)

7 Crazy 'Bout My Bacon

https://ihr.fm/2ktFWdB

Posted by: Chris Cassone at September 22, 2019 04:05 PM (/17rF)

8 I found an unopened bottle of bbq sauce dated 2015 in the pantry yesterday. Looks fine. Thinking about using it.

Posted by: olddog in mo at September 22, 2019 04:05 PM (gzG43)

9 Olive garden serves soup tuscano that has kale, bacon, potato, and Italian sausage. Yum! Hubbymayhem got the recipe and makes this delight here at home sometimes. I need to poke him about making some soon. Just writing about it is making my stomach growl.

Posted by: madamemayhem (uppity wench) at September 22, 2019 04:05 PM (myjNJ)

10 2 Hairy Bikers Mediterranean Food cookbook via the public library is full of wonderful sounding things to try ...

Posted by: Adriane the Here Comes the Sun, dutendutu Critic ... at September 22, 2019 04:06 PM (LPnfS)

11
No booze in Hemingway's favorite hamburger.

Posted by: Hadrian the Seventh at September 22, 2019 04:06 PM (7rVsF)

12 Whew, for a minute there I thought CBD was gonna say bacon could not save every known food.

Note:Still will not eat another bite of kale.

Posted by: tbodie at September 22, 2019 04:06 PM (0t+fn)

13 As a wine enthusiast and a old port bottle to open someday that was way cool, why not just decant it as sediment needs to be removed as I said last week it iss nasty stuff.

Posted by: Skip at September 22, 2019 04:07 PM (ZCEU2)

14 Re: old milk.


there's recipes for baked goods that use sour milk. I had some milk about three weeks past its expire date that had started to turn, so I found this recipe for scones:

https://tinyurl.com/y6hkduyq

Posted by: kallisto at September 22, 2019 04:07 PM (kD8Fh)

15 What's chili crisp?

Posted by: olddog in mo at September 22, 2019 04:07 PM (gzG43)

16 8
I found an unopened bottle of bbq sauce dated 2015 in the pantry yesterday. Looks fine. Thinking about using it.

Posted by: olddog in mo at September 22, 2019 04:05 PM (gzG43)


If it has tomato in it I would not trust it.

Posted by: Vic at September 22, 2019 04:07 PM (mpXpK)

17 madamemayhem (uppity wench) at September 22, 2019 04:05 PM (myjNJ)

YES !!!!!

Posted by: Adriane the Here Comes the Sun, dutendutu Critic ... at September 22, 2019 04:07 PM (LPnfS)

18 Do dried fruit last forever? I also have a recipe for cherry muffins that use dried cherries and I have some left from last holiday season.

Posted by: kallisto at September 22, 2019 04:08 PM (kD8Fh)

19 14
Re: old milk.





there's recipes for baked goods that use sour milk. I had some milk
about three weeks past its expire date that had started to turn, so I
found this recipe for scones:



https://tinyurl.com/y6hkduyq

Posted by: kallisto at September 22, 2019 04:07 PM (kD8Fh)



My great grandmother used to use soured milk for making biscuits.

Posted by: Vic at September 22, 2019 04:08 PM (mpXpK)

20 What's chili crisp?

Mainly chili flakes, some peanuts and salt in an oil base. Quite tasty and an easy way to add some heat to a dish you've already made if it needs a bump up on the spice side...

Posted by: Additional Blond Agent, STEM guy at September 22, 2019 04:09 PM (7s3Gx)

21
I thought many years ago there were all kinds of recipes for using old milk, stale bread, etc. when food was more expensive and harder to keep.

Posted by: Hadrian the Seventh at September 22, 2019 04:09 PM (7rVsF)

22 I also have elevated bacon to a lofty pedestal. Normally paired with scrambled eggs. Eggs topped with sour cream and Frank's or Texas Pete's hotsauce.

If I'm jonesing bad for it, some hard fried scrapple with it. Don't be haters.

A gallon of coffee to wash it all down ensures a perfect meal.

Posted by: Tonypete at September 22, 2019 04:09 PM (Y4EXg)

23 Bacon and Tomato sammich. Forget that lettuce crap.

Posted by: davidt at September 22, 2019 04:09 PM (/+b+k)

24 Blogger SmittenKitchen/Deb Perlman has a recipe for hummus that directs you to skin the chickpeas. She agrees it is a PITA, but claims it's worth it.

Would you be surprised if I told you I haven't gotten around to trying that one yet? *shrugs*

Posted by: Lizzy at September 22, 2019 04:09 PM (bDqIh)

25 Yeah olddog, you might want to pass on that

Posted by: Skip at September 22, 2019 04:09 PM (ZCEU2)

26 Do dried fruit last forever?

Unfortunately, no. Dried apricots in particular get pretty weird after some time.

Still, try eating one of the cherries and if the flavor's ok, go with it...

Posted by: Additional Blond Agent, STEM guy at September 22, 2019 04:10 PM (7s3Gx)

27 I have poured hot bacon fat on kale to make a wilted salad.

It worked.

Posted by: Grump928(C) at September 22, 2019 04:11 PM (yQpMk)

28 *My great grandmother used to use soured milk for making biscuits.
Posted by: Vic at September 22, 2019 04:08 PM (mpXpK)*

Sour dough biscuits ftw.

Posted by: tbodie at September 22, 2019 04:11 PM (0t+fn)

29 Today i wandered out to pick up persimmons and run them thru a food mill so we can haz pudding and cookies this winter. Still have persimmon pulp in freezer from 2 yrs ago.

Posted by: madamemayhem (uppity wench) at September 22, 2019 04:11 PM (myjNJ)

30 I thought many years ago there were all kinds of recipes for using old milk, stale bread, etc. when food was more expensive and harder to keep.


Posted by: Hadrian the Seventh at September 22, 2019 04:09 PM (7rVsF)

"panzanella" is a salad that uses stale bread cubes, it's from the Tuscan hill towns. My Lebanese friends have a similar dish for day old flatbread, it's called "fatoush".

Posted by: kallisto at September 22, 2019 04:12 PM (kD8Fh)

31 I remember some of my mother's baking recipes required sour milk. Our milk never got to that stage because my mother always had to have milk in her coffee. And she drank plenty of it. So she would put vinegar in the milk for certain recipes.

Posted by: washrivergal at September 22, 2019 04:15 PM (9+jnX)

32 Made these banana pancakes for breakfast this morning - yummy!

https://tinyurl.com/y8npx3ss

Posted by: Lizzy at September 22, 2019 04:15 PM (bDqIh)

33 "panzanella" is a salad that uses stale bread cubes, it's from the Tuscan hill towns. My Lebanese friends have a similar dish for day old flatbread, it's called "fatoush".
Posted by: kallisto

----

My Sis's husband asked to help Nonna TP cook one Christmas Eve. Nonna reluctantly said ok. When Nonna was breaking up the stale bread for the "panzanell", bil said, what are you using that for? I brought these!! (A bag of store bought croutons)

The marriage didn't last.

Posted by: Tonypete at September 22, 2019 04:17 PM (Y4EXg)

34 hiya

Posted by: JT at September 22, 2019 04:18 PM (arJlL)

35 Nonna reluctantly said ok.

Nonna wanted to keep peace in the family.


Posted by: kallisto at September 22, 2019 04:18 PM (kD8Fh)

36 My Sis's husband asked to help Nonna TP cook one
Christmas Eve. Nonna reluctantly said ok. When Nonna was breaking up the
stale bread for the "panzanell", bil said, what are you using that for?
I brought these!! (A bag of store bought croutons)



The marriage didn't last.

Posted by: Tonypete at September 22, 2019 04:17 PM (Y4EXg)

Seems like a harsh reaction.

Posted by: washrivergal at September 22, 2019 04:18 PM (9+jnX)

37 "panzanella" is a salad that uses stale bread cubes, it's from the Tuscan hill towns.

Sooooo, how do they get the stale bread cubes from Tuscany to America ?

Posted by: JT at September 22, 2019 04:20 PM (arJlL)

38 chili crisp https://preview.tinyurl.com/y3n6tt92

Oh so yummy

Posted by: cfo mom at September 22, 2019 04:20 PM (RfzVr)

39 Nonna wanted to keep peace in the family.

And then, in Elvis' voice she sang ....

"There will be peace in the family fooooor me..."

Posted by: JT at September 22, 2019 04:22 PM (arJlL)

40 Posted by: Lizzy at September 22, 2019 04:15 PM (bDqIh)

That looks so good, Lizzy.


Has everyone ventured into pumpkin spice land yet? I sure have! Had my first pumpkin bread of the season this a.m., storebought. Here's an article about the delights of the pumpkin:

https://www.chowhound.com/

Posted by: kallisto at September 22, 2019 04:22 PM (kD8Fh)

41 "Sooooo, how do they get the stale bread cubes from Tuscany to America ?"
-Posted by: JT at September 22, 2019 04:20 PM (arJlL)

Dry-bulk and general cargo ships, would be my guess. You just had to scrape off the mold when it got to The New Country.

Posted by: Charlie Gibson at September 22, 2019 04:24 PM (Ckg4U)

42 If it has tomato in it I would not trust it.

Posted by: Vic at September 22, 2019 04:07 PM

Tomato paste. But I figure the vinegar in it is good preservative.

Posted by: olddog in mo at September 22, 2019 04:24 PM (gzG43)

43 *off, damnable MSM sock*

Posted by: Slapweasel at September 22, 2019 04:25 PM (Ckg4U)

44 >>>has a recipe for hummus that directs you to skin the chickpeas. She agrees it is a PITA, but claims it's worth it.

Your perception is correct Lizzy. I tried it. Huge PITA and no discernable improvement in taste or texture.

Posted by: cfo mom at September 22, 2019 04:25 PM (RfzVr)

45 My wife puts chili crisp on just about half of everything we eat. Yeah, she's Burmese, why do you ask?
Posted by: Additional Blond Agent, STEM guy at September 22, 2019 04:04 PM (7s3Gx)

I seem to recall that you're in Michigan, right? Wondering if you've had a chance to try the Burmese restaurant in Lansing on South Cedar, and if so, what your (and her) impression of it might be.

Posted by: hogmartin at September 22, 2019 04:27 PM (t+qrx)

46 Re: filtering alcohol, saw a Dan Akroyd interview recently and he described the lengths they go to filtering his vodka. Diamonds. Filtered over diamonds. It's won awards, so maybe this extreme filtering works? Or, it's that they don't do additives.

https://www.crystalheadvodka.com/en/ourstory

Posted by: Lizzy at September 22, 2019 04:27 PM (bDqIh)

47 The marriage didn't last.

Posted by: Tonypete at September 22, 2019 04:17 PM (Y4EXg)

Seems like a harsh reaction.

Posted by: washrivergal at September 22, 2019 04:18 PM

Harsh, but fair.

Posted by: olddog in mo at September 22, 2019 04:27 PM (gzG43)

48 Bacon! I love bacon, BLTs being a favorite.

My milk will go bad by the go bad date for some reason. I think it is mainly because I drink out of the bottle on occasion and the germs from my mouth helps to taint the milk.

I once ate a container of yogurt which had been expired over 6 months. Nice and tangy, reminded me of someone but I couldn't remember her name.

Posted by: Hairyback Guy at September 22, 2019 04:27 PM (Z+IKu)

49 Looking ahead to thanksgiving/Christmas, etc...

how about some pumpkin gnocchi, with sage/crème fraiche sauce:

https://tinyurl.com/y446xayc

Posted by: kallisto at September 22, 2019 04:28 PM (kD8Fh)

50 Nott food but related. .
I'm in the process of making some new cloth napkins. Got the fabric cut into 15 inch squares an just have to run them thru the sewing machine.

Posted by: madamemayhem (uppity wench) at September 22, 2019 04:28 PM (myjNJ)

51 >>Your perception is correct Lizzy. I tried it. Huge PITA and no discernable improvement in taste or texture.

Heh, thanks!!
You've saved me the trouble of trying it of kicking myself for not wanting to spend the time to try it.

Posted by: Lizzy at September 22, 2019 04:29 PM (bDqIh)

52 I started making pasta at home again and freezing portions. A couple of different sauces that I take the time to make ahead will keep pretty well in the fridge. Warm one up a little, 2 minutes for the pasta and I'm eating good. A lot easier than cooking up a pound of dried for one person.

Posted by: dartist at September 22, 2019 04:29 PM (K22Va)

53
g'afternoon, 'rons

Posted by: AltonJackson at September 22, 2019 04:30 PM (or3YC)

54 Grandma's rhubarb cake (TDG p.36) has sour milk in it. One cup of milk with two tablespoons of vinegar

Posted by: westminsterdogshow at September 22, 2019 04:31 PM (/UQ/R)

55 Persimmon pudding uses sour milk or buttermilk.

Posted by: madamemayhem (uppity wench) at September 22, 2019 04:32 PM (myjNJ)

56 Eggs + Gochujang (korean pepper paste) is the way to go.

Posted by: f2000 at September 22, 2019 04:32 PM (9WiM6)

57 Hey, AltonJackson.

Posted by: hogmartin at September 22, 2019 04:32 PM (t+qrx)

58 Bacon and coffee.

Your basic food groups...

Posted by: Anon a mouse at September 22, 2019 04:33 PM (6qErC)

59
hey, hogmartin

Posted by: AltonJackson at September 22, 2019 04:33 PM (or3YC)

60 I must be the fat ratio when it comes to milk expiration. When I buy heavy cream I am always amazed how long it is intended to last, maybe 1 1/2 to 2 months, as opposed to 2% is usually about 2-3 weeks.

Posted by: washrivergal at September 22, 2019 04:34 PM (9+jnX)

61 The deep fried bacon at the TX MoMe is the greatest.

Posted by: Ben Had at September 22, 2019 04:35 PM (oSQM4)

62 It not I.

Posted by: washrivergal at September 22, 2019 04:35 PM (9+jnX)

63 The scones I made this morning used buttermilk as an option over heavy cream. Had the buttermilk already. They turned out great!

Posted by: My life is insanity at September 22, 2019 04:37 PM (AQjWg)

64 The "Gordon Ramsay is an asshole" thing was his persona for those TV shows. The cooking show Simon Cowell. On Master Chef this season, he was fine - it was one of the other judges that was kind of a dick.

Posted by: Jeff Weimer at September 22, 2019 04:37 PM (4OV6C)

65 We have eaten commercially canned goods, mainly veggies, that are 5 years outdated with no ill effects. Of course would never eat a dented or bulging can.

It is my understanding that Hormel products (Spam, Dinty Moore, etc) are processed in such a way as to be good for 20 years. I don't know about 20 years, but can attest to 5 years for Spam, f one considers Spam to be edible to begin with. ;-)

Posted by: cfo mom at September 22, 2019 04:38 PM (RfzVr)

66 Lots of good prices on various pork cuts lately.

Got a nice pork belly and did the "pre part slice" bit. Some salt, pepper, cayenne pepper, then indirect grill.

Turned out better than expected...

Posted by: Anon a mouse at September 22, 2019 04:38 PM (6qErC)

67 60 I must be the fat ratio when it comes to milk expiration. When I buy heavy cream I am always amazed how long it is intended to last, maybe 1 1/2 to 2 months, as opposed to 2% is usually about 2-3 weeks.

Posted by: washrivergal at September 22, 2019 04:34 PM (9+jnX)

I've found the expiration for a paper carton of 2% is a month longer than a plastic jug. It's the opacity, I believe.

Posted by: Jeff Weimer at September 22, 2019 04:39 PM (4OV6C)

68 Most people don't run the refrigerator/freezer at the correct temperature. Freezer should be about -10F and the Fridge about +35F or so. I can buy 5 gallons of whole Milk at a pop and it's just fine for a month or so.

Posted by: Common Tater at September 22, 2019 04:40 PM (PF3Gg)

69 Sooooo, how do they get the stale bread cubes from Tuscany to America ?


Container ship. They start out fresh.

Posted by: Grump928(C) at September 22, 2019 04:40 PM (yQpMk)

70 But I stand here before you in all of my reactionary glory and say, "Even kale goes well with bacon!" I recently had a meal, courtesy of a cousin, which included a great kale and bacon and blue cheese salad. Great stuff!
So...bacon may be the perfect food. It compliments everything and ruins nothing. And don't throw ice cream at me. I have had ice cream with bacon sprinkles and it is a fine, fine thing.

heh, so true
Doughnuts with bacon isn't too bad either.

During my recent illness, bacon and all smoked foods was a no-no, so that was sad, so I do cut back now - mostly on smoking meats. But there is always bacon in the house.

Posted by: artisanal 'ette at September 22, 2019 04:40 PM (vEIlU)

71 >>>I'm in the process of making some new cloth napkins.
Got the fabric cut into 15 inch squares an just have to run them thru
the sewing machine.




Posted by: madamemayhem (uppity wench)

Well that makes my lazy ass feel even more inadequate.

Posted by: cfo mom at September 22, 2019 04:43 PM (RfzVr)

72 mostly on smoking meats.

Wow. And they tell me cigarettes and vaping are serious. You go girl!

Posted by: madamemayhem (uppity wench) at September 22, 2019 04:44 PM (myjNJ)

73 I should take the opportunity to thank Ace, for talking about his fasting. This installed the germ of an idea in my brain, and led me to investigate intermittent fasting for weight loss.

Anyway I've lost 30 pounds in 90 days, give or take. No exercise to speak of. Thanks, Ace! I'm going to make a Reuben sandwich today, some Doritos, and Ice Cold milk. And a couple pickles.

Posted by: Common Tater at September 22, 2019 04:45 PM (PF3Gg)

74 Speaking of cool ways to open wine bottles...

I guess, when in need...

Posted by: artisanal 'ette at September 22, 2019 04:45 PM (vEIlU)

75 CBD, thanks for the Gordon Ramsey video. I love that guy. Not homo.

Posted by: olddog in mo at September 22, 2019 04:46 PM (gzG43)

76 Pasteurized, homogenized, irradiated too!

Posted by: Grump928(C) at September 22, 2019 04:46 PM (yQpMk)

77 The deep fried bacon at the TX MoMe is the greatest.

Posted by: Ben Had at September 22, 2019 04:35

Only deep fried bacon once. It sure does curl up.

Posted by: olddog in mo at September 22, 2019 04:47 PM (gzG43)

78 Ernest had to eat whatever he killed. For most sportsmen, such a rule is practical (and often delicious), especially when the game consists of rabbits, venison, elk, and fowl, all of which Ernest consumed with gusto; he had a particularly punctilious recipe for campfire-cooked trout.

nice link

I get the trout thing. I can't get enough of it.

Posted by: artisanal 'ette at September 22, 2019 04:47 PM (vEIlU)

79 Well that makes my lazy ass feel even more inadequate.
Posted by: cfo mom at September 22, 2019 04:43 PM (RfzVr)

Why?
My sister in law makes gorgeous quilts but has never made cloth napkins. I make napkins and potholders and drink coasters. My big quilt project is sitting in the same spot for three years. Maybe I will get it started this fall.

Posted by: madamemayhem (uppity wench) at September 22, 2019 04:48 PM (myjNJ)

80 mostly on smoking meats

What's so unhealthy about smoked meats, the salt?

Posted by: dartist at September 22, 2019 04:49 PM (K22Va)

81 olddog, it does indeed. I just think of it as a bacon bonbon.

Posted by: Ben Had at September 22, 2019 04:49 PM (oSQM4)

82 Seriously, dried chickpeas seem like the way to go

Another level of experience, yes.

Posted by: artisanal 'ette at September 22, 2019 04:50 PM (vEIlU)

83 Wish me luck Horde
I picked up a couple of sample bottles, airline size, of locally distilled booze.
One purports to be 80 proof scotch.
The other a 105 proof brandy.
Because this state is retarded tasting, at the farmer's market is not allowed. You may however, sniff, the stuff.
Wine, beer and weed tasting though is totes okay.

Posted by: Winston a dreg of society at September 22, 2019 04:50 PM (7EIHE)

84
Wine guy needs a manicure.

Posted by: Blonde Morticia at September 22, 2019 04:51 PM (13CQC)

85 I seem to recall that you're in Michigan, right? Wondering if you've had a chance to try the Burmese restaurant in Lansing on South Cedar, and if so, what your (and her) impression of it might be.

Sorry, really wish I had. I was born and raised in Fremont, but I've been out New Mexico way for the last 14 years. If I get lucky and we visit my aunt in Mason sometime, that might be a possibility...

Posted by: Additional Blond Agent, STEM guy at September 22, 2019 04:52 PM (7s3Gx)

86 Guess what??? I won a copy of The Deplorable Gourmet last night in the MiMoMe drawing while noshing on some great food.
It is even signed by Weasel and Bluebell and I shall hug it and squeeze it and call it George. Ok, kidding aside, cannot wait to try some of the recipes! Thanks, Horde!

Posted by: SnailRacer at September 22, 2019 04:55 PM (spsKH)

87 madamemayhem - I guess it's just that I don't have a spot to keep my sewing machine up at all times and it seems like such an ordeal to drag it out for napkin making. We are savages and just use our dish towels as napkins.

Laughs about the quilt. I have one I started 20 years ago, made out of old denim jeans. I did not realize how heavy a king size denim quilt would be. I may have to just let it become 2 smaller quilts.

Posted by: cfo mom at September 22, 2019 04:55 PM (RfzVr)

88 Just finished putting some chicken thighs in brine for tomorrow. Got a family value pack (12) last week for .99/lb.

Posted by: olddog in mo at September 22, 2019 04:55 PM (gzG43)

89 Still looking for a good way to cook fish caught while backpacking. Have to assume a fire ban could be in place - so campfire/tinfoil/grill are out. At best you have a gas stove.

Fresh water fish are out for cerviche.

Posted by: Jean at September 22, 2019 04:56 PM (B7KlG)

90 Busy week in my kitchen. But, I coast for a while now.

This week I made Fillet of Sole Thermidor with sherry. Rich with cheese, just some broccoli on the side to balance out the fatty fat.

Mid-week I Oven-Baked (Oh, the horrors of not using the grill!) two racks of Pork Back Ribs with a nice Cream Sherry and Balsamic Vinegar basting sauce/glaze. The rub was Hungarian sweet paprika, dry mustard, coriander, granulated garlic, cumin and salt and pepper. The basting sauce was a mix of cream sherry, balsamic vinegar, hot-pepper sauce (Tabasco) and salt. The ribs were so fall off the bone tender (they were basically just steamed in a very small amount of water - not submerged and braised in liquid, in a tight foil encasement). The glaze was added last (cover off) and the ribs came out with a thick crusty bark that was out of this world. Really good. It was different than most of my baby back rib recipes or plain old bbq sauce. This will be one of my go-to's, especially if in the mood for ribs in the dead of winter.

I served a Waldorf Salad on some red and green butter lettuce with the ribs. The Waldorf Salad is one of those perfect salads full of good food that is so easy to make. And it goes with so much.

Friday I roasted two whole chickens for the weekend. Saturday I made some slaw to go with the chicken. The basic creamy kind with sour cream and mayo, a bit of sugar, apple cider vinegar, etc. Red and green cabbage, carrots,...

This morning I made a seafood soup for lunches using various Cioppino Stew and soup recipes for ideas. I wanted to use up some seafood stock and clam juice I had in the house. I ended up using mussels, shrimp and scallops for seafood. Fresh oregano and thyme from my garden. Onions, lots of garlic, tomatoes, red pepper flakes, bay leaves. Instead of red or white wine and/or fennel, fennel seeds or celery, I tossed in some Vermouth and Pernod to add depth. About a half of cup each. Then I tossed in a cup of the Mott's Vegetable Cocktail juice for the heck of it. Delicious.

I wasn't paying attention to my green bell pepper plants out in my garden and one branch broke due to the weight of 3 peppers on it. I quickly picked them, and will need to use them this week.

Posted by: artisanal 'ette at September 22, 2019 04:57 PM (vEIlU)

91 What's so unhealthy about smoked meats?"

Are you kidding? Keeping them lit is hard enough, much less holding them to your lips...

/

Posted by: Anon a mouse at September 22, 2019 04:57 PM (6qErC)

92 Going 100% hillbilly roots tonight, making pinto beans with salt pork in the crack pot with corn bread on the side.

Posted by: The Great White Scotsman at September 22, 2019 04:57 PM (JUOKG)

93 Posted by: cfo mom at September 22, 2019 04:55 PM (RfzVr)

Understandable. Had the same problem until the boy spawn moved out. Now using his room as sewing room and guest room. He is the only person who ever sleeps in there.

Posted by: madamemayhem (uppity wench) at September 22, 2019 04:59 PM (myjNJ)

94 *waves to SnailRacer*

Hello! Very nice meeting you and Mr. SnailRacer, glad you guys were able to stop by. Safe travels!

Posted by: hogmartin at September 22, 2019 04:59 PM (t+qrx)

95 [long list of really tasty stuff]

Posted by: artisanal 'ette at September 22, 2019 04:57 PM (vEIlU)

Insert GIF of Homer Simpson saying, "ooohhhhaagghgh, pork chops..."

Posted by: Additional Blond Agent, STEM guy at September 22, 2019 05:00 PM (7s3Gx)

96 Are you kidding? Keeping them lit is hard enough, much less holding them to your lips...

Lol, I knew it was coming.

Posted by: dartist at September 22, 2019 05:00 PM (K22Va)

97
88 Just finished putting some chicken thighs in brine for tomorrow. Got a family value pack (12) last week for .99/lb.
Posted by: olddog

A place near me does pickle brine fried chicken - awesome.

Posted by: Jean at September 22, 2019 05:00 PM (B7KlG)

98
I tried the Franklin BBQ guy's method for cooking pork ribs.

It worked out great. Delish, as it were.

I'll probably use that in the future.

His method wasn't all that different from mine.

He cooks ribs at 275F as do I.

And his go to rub is salt and black pepper. I used that and it was great. I actually liked that better than most of the rubs I use.

The big difference was that he rests his ribs after cooking for a long time. So, this time I let my ribs rest for 1.5 hours after I pulled them out of the grill.

It made a YUGE difference. My plan is to do this in the future whenever possible.

He'll wrap his ribs but I really don't like steaming BBQ'd meats. Your methodology should be good enough to hit the perfect cook or near the perfect cook each time.

He agrees with me that "Fall off the bone" "tender" is way way overcooked. If you do that, buy some new dentures grandpa!

Next, I'll try his brisket recipe.


Here's a great cocktail to go with BBQ:


THYME IN A BOTTLE
1 oz gin (Roku gin is nice in this)
.75 oz THYM liqueur
.75 oz lemon juice
.5 oz maraschino liqueur

Shake over ice, strain into a chilled cocktail glass, and garnish with a sprig of fresh thyme.


I don't remember where I got this recipe.

But, a great cocktail. Very light and refreshing with a nice herbal background that goes well with grilled meat or fish and also BBQ.

Give it a whirl!

Posted by: naturalfake at September 22, 2019 05:01 PM (pqyXj)

99 Jean, do they really use pickle juice in the brine or just vinegar and say it's "pickled"?

Posted by: olddog in mo at September 22, 2019 05:03 PM (gzG43)

100 artisanal 'ette - thanks for jogging my mind about Waldorf salad. Haven't had it in ages and it needs to go back in my rotation.

The ribs sound very good.

Posted by: cfo mom at September 22, 2019 05:03 PM (RfzVr)

101 Made these banana pancakes for breakfast this morning - yummy!

https://tinyurl.com/y8npx3ss
Posted by: Lizzy at September 22, 2019 04:15 PM (bDqIh)

These do look good. I notice she mentioned that she adapted the recipe from a Williams-Sonoma children's cookbook. I was thinking about all of the WS cookbooks I have. They never fail me and I use many of them so often. Some of their recipes have become "tradition" in my house.

Posted by: artisanal 'ette at September 22, 2019 05:05 PM (vEIlU)

102 I hope grammie's in the kitchen cooking up some corn flakes or something. Cards just took the lead from Cubs top of the ninth.

Posted by: olddog in mo at September 22, 2019 05:06 PM (gzG43)

103 The ribs sound very good.





Posted by: cfo mom at September 22, 2019 05:03 PM

---

I picked up a three pack of St. Louis style ribs at Costco today. They will go on the smoker this week and the wife and I will go full carnivore on them, nothing but ribs for dinner and we don't even use plates.

Posted by: The Great White Scotsman at September 22, 2019 05:08 PM (JUOKG)

104 Bacon must be the Jesuses of food.
Please don't be mad at me Jesus.

Posted by: Humphreyrobot at September 22, 2019 05:08 PM (9PtLS)

105 I have a Culvers less than a mile away so I don't need hamburger recipes.

Posted by: DaveA at September 22, 2019 05:08 PM (FhXTo)

106 Nott food but related. .
I'm in the process of making some new cloth napkins. Got the fabric cut into 15 inch squares an just have to run them thru the sewing machine.
Posted by: madamemayhem (uppity wench) at September 22, 2019 04:28 PM (myjNJ)

fun stuff
I love cloth napkins and have a nice collection for matching various place settings.

Take pictures and send them to CBD when you're done!

Posted by: artisanal 'ette at September 22, 2019 05:08 PM (vEIlU)

107 Hey everybody.

I just got a spring pan. I wanna make cheesecake with it, but I'd also like to try making some deep-dish pizza with it. Any recipe ideas from anyone? Thanks in advance...

Posted by: qdpsteve at September 22, 2019 05:11 PM (L2ZTs)

108 Cured pig cheeks count?

Posted by: LoneRanger at September 22, 2019 05:11 PM (eaw6P)

109 Ha! My napkins don't match anything. Not even each other. Maybe two match but I use leftover fabric from my sister in law or odd bits I pick up cheap. Solid color on one side, pattern on the other. 14 inch square finished.

Posted by: madamemayhem (uppity wench) at September 22, 2019 05:13 PM (myjNJ)

110 I need a wench.
Can I be a man-thing wench and what would be the proper noun?
Wench my thirst.

Posted by: Humphreyrobot at September 22, 2019 05:13 PM (9PtLS)

111 I wanna make cheesecake with it,

Patty's Cheesecake Tip:
To remove cheesecake from the bottom layer of a springform pan, run a taut width of dental floss between the crust and the pan.

Less crumbly than separating it with a knife ...

Posted by: Adriane the Here Comes the Sun, dutendutu Critic ... at September 22, 2019 05:13 PM (LPnfS)

112 Humphrey, legend has it that Jesus was gonna recommend all the same dietary restrictions for Christians as for Jews, UNTIL he got to try some bacon... ;-)

Posted by: qdpsteve at September 22, 2019 05:14 PM (L2ZTs)

113 mostly on smoking meats

What's so unhealthy about smoked meats, the salt?
Posted by: dartist at September 22, 2019 04:49 PM (K22Va)

I think it is the residue or whatever chemicals it bleeds into the meat.

Posted by: artisanal 'ette at September 22, 2019 05:14 PM (vEIlU)

114 Adriane, thanks.
Helps make it minty too! :-)

Posted by: qdpsteve at September 22, 2019 05:14 PM (L2ZTs)

115 CBD - Do you ever get your cholesterol checked? Stress test?

Posted by: Chi-Town Jerry at September 22, 2019 05:15 PM (438dO)

116
O/T

I'm reminded why my usual habit is to be at the laundromat before 0600

thatisall

Posted by: AltonJackson at September 22, 2019 05:15 PM (or3YC)

117 Ammo alert

Two different Wally Worlds.

50rd Federal 9mm brass are $7.97 instead of $9.97

Posted by: Anna Puma at September 22, 2019 05:15 PM (mNB+f)

118 >>>Gordon Ramsay on "Hot Ones" which is a hoot!

It really is hilarious.

Posted by: m at September 22, 2019 05:15 PM (yDjHx)

119 The Great White Scotsman - please let me know what time to be there and what libation you would like me to bring.

Posted by: cfo mom at September 22, 2019 05:16 PM (RfzVr)

120 Wondering if you've had a chance to try the Burmese restaurant in Lansing on South Cedar, and if so, what your (and her) impression of it might be.

A further followup to the topic: I mentioned it to my wife and she said most of the Burmese restaurants tend to be opened by Burmese from the north of the country and tend to be almost Thai in nature. If you want to try your own hand at a more southern source, this cookbook fits the bill:

Flavors of Burma: Myanmar: etc., etc. by Susan Chan

https://tinyurl.com/flavorsofburma

Posted by: Additional Blond Agent, STEM guy at September 22, 2019 05:16 PM (7s3Gx)

121 Found this quick link

What Are the Dangers of Eating Smoked Meat?
https://tinyurl.com/y6e4da3j

Dunno, I just did what I was told.

Posted by: artisanal 'ette at September 22, 2019 05:16 PM (vEIlU)

122 Posted by: madamemayhem (uppity wench) at September 22, 2019 04:28 PM (myjNJ)

Posted by: artisanal 'ette at September 22, 2019 05:08 PM (vEIlU)

The only thing I can make with a swing machine is making sure papers don't blow away. But I look at the quilts online & in books and dream ...

Posted by: Adriane the Here Comes the Sun, dutendutu Critic ... at September 22, 2019 05:16 PM (LPnfS)

123 My wife was disgusted, and refused to eat the spectacular Cauliflower à la Bluebell that I made with six-month old milk and heels of old cheese, from which I trimmed the mold and desiccated bits.

===

Excellent judgment on her part.

Posted by: San Franpsycho at September 22, 2019 05:16 PM (EZebt)

124 >>These do look good. I notice she mentioned that she adapted the recipe from a Williams-Sonoma children's cookbook. I was thinking about all of the WS cookbooks I have. They never fail me and I use many of them so often. Some of their recipes have become "tradition" in my house.

Also: the author was Abbigail Johnson Dodge, who I discovered when she was contributing to Fine Cooking. I have her two books - The Weekend Baker and The Everyday Baker (just got it) - and her recipes are great. Favorites include Butterscotch Congo Bars, Carrot Cake, Cheddar-Cayenne Coins.

Posted by: Lizzy at September 22, 2019 05:18 PM (bDqIh)

125 Going 100% hillbilly roots tonight, making pinto beans with salt pork in the crack pot with corn bread on the side.
Posted by: The Great White Scotsman at September 22, 2019 04:57 PM (JUOKG)

oh man, this sounds delicious, really.

Posted by: artisanal 'ette at September 22, 2019 05:18 PM (vEIlU)

126 **TOP FIVE DANGERS OF EATING SMOKED MEATS**

5. When you eat smoked meat, there's less for everyone else, and that can get you in trouble

4. If instead of being smoked IN a smoker, it was smoked BY a heavy smoker, such as Nina Blackwood

3. You'll make Al Gore real mad!!

2. You'll want more smoked meat, and then more smoked meat, and then more, and then more...

1. You might die of deliciousness

Posted by: qdpsteve at September 22, 2019 05:18 PM (L2ZTs)

127 And as soon as I just posted, she looked up the restaurant and said, "Oh yeah, that's classic regular Burmese. Especially the pickled tea-leaf salad."

So, give it a go, or the cookbook or both.

Posted by: Additional Blond Agent, STEM guy at September 22, 2019 05:18 PM (7s3Gx)

128 qdpsteve
You are a funny motherfuuker as somebody said in some movie.
Sorry mom, sorry Jesus.

Posted by: Humphreyrobot at September 22, 2019 05:19 PM (9PtLS)

129 Humphrey, just sharing my God-given gifts :-)

Posted by: qdpsteve at September 22, 2019 05:20 PM (L2ZTs)

130 I might give some version of it a shot, although i am reminded of what a foodie friend said to me when I mentioned that i was going to adulterate a burger with some innocuous ingredient (chopped onion I think).

===
The one time my MiL seriously yelled at me was when I put onion in her hamburger.

Apparently that crossed some kind of red line.

Posted by: San Franpsycho at September 22, 2019 05:21 PM (EZebt)

131 I just got a spring pan. I wanna make cheesecake with it..... Any recipe ideas from anyone? Thanks in advance...

Posted by: qdpsteve at September 22, 2019 05:11 PM

From 9-8-19 Food Thread, courtesy CBD.
Lemon Cheesecake

http://ace.mu.nu/archives/Lemon%20Cheesecake.pdf

Posted by: olddog in mo at September 22, 2019 05:21 PM (gzG43)

132 olddog, thanks!

Posted by: qdpsteve at September 22, 2019 05:22 PM (L2ZTs)

133 A further followup to the topic: I mentioned it to my wife and she said most of the Burmese restaurants tend to be opened by Burmese from the north of the country and tend to be almost Thai in nature. If you want to try your own hand at a more southern source, this cookbook fits the bill:

Flavors of Burma: Myanmar: etc., etc. by Susan Chan

https://tinyurl.com/flavorsofburma
Posted by: Additional Blond Agent, STEM guy at September 22, 2019 05:16 PM (7s3Gx)

Thanks. This place calls itself 'Myanmar' in the name, but I don't know if that indicates anything about the food. My impression was that the recipes were very Thai-like, especially the ingredients and preparations, but that the spices were more 'warm' than hot. Less chili, more mace and cardamom (or something that tasted like them, anyway).

https://tinyurl.com/yx8rkub5

Posted by: hogmartin at September 22, 2019 05:22 PM (t+qrx)

134 artisanal 'ette - thanks for jogging my mind about Waldorf salad. Haven't had it in ages and it needs to go back in my rotation.

The ribs sound very good.
Posted by: cfo mom at September 22, 2019 05:03 PM (RfzVr)

That happened to me with the Waldorf Salad, but now when I buy apples, I always buy a couple for that salad. It jogs my memory.

The ribs recipe was from the Williams-Sonoma Essentials of Roasting cookbook. There are many balsamic based glazes, but the cream sherry was a new one for me. It was very good.

Posted by: artisanal 'ette at September 22, 2019 05:22 PM (vEIlU)

135 And as soon as I just posted, she looked up the restaurant and said, "Oh yeah, that's classic regular Burmese. Especially the pickled tea-leaf salad."
Posted by: Additional Blond Agent, STEM guy at September 22, 2019 05:18 PM (7s3Gx)

That's one of the dishes we tried (on the hostess' recommendation) when my parents visited a few weeks ago, and it was very good. I think the other was a chicken green curry and... well it had noodles. It was all good, anyhow. Thank you for the cookbook recommendation.

Posted by: hogmartin at September 22, 2019 05:24 PM (t+qrx)

136 ?

Posted by: Chi-Town Jerry at September 22, 2019 05:25 PM (438dO)

137 PORK BELLY!!!

Posted by: vmom happy to have read a good book! at September 22, 2019 05:25 PM (G546f)

138 thought I was locked up there for a minute..

Posted by: Chi-Town Jerry at September 22, 2019 05:25 PM (438dO)

139 We seem to be in tune with the food thread today.

Milady suggested BLTs for lunch.

I hinted at grilled cheese with onion and bacon. Which we had.

Most excellent.

The Got No Bacon Song
Mar 2013 (0:45)
(nic link)

Posted by: mindful webworker - barely here, but here, at September 22, 2019 05:26 PM (GWm7j)

140 Also: the author was Abbigail Johnson Dodge, who I discovered when she was contributing to Fine Cooking. I have her two books - The Weekend Baker and The Everyday Baker (just got it) - and her recipes are great. Favorites include Butterscotch Congo Bars, Carrot Cake, Cheddar-Cayenne Coins.

Posted by: Lizzy at September 22, 2019 05:18 PM (bDqIh)

Thanks! I'm going to add them to my Wishlist.

Posted by: artisanal 'ette at September 22, 2019 05:26 PM (vEIlU)

141 There's a restaurant not far from me called Delius, that recently closed forever :-(

They were famous for their pork belly appetizer.

Posted by: qdpsteve at September 22, 2019 05:27 PM (L2ZTs)

142
The one time my MiL seriously yelled at me was when I put onion in her hamburger.

Apparently that crossed some kind of red line.
Posted by: San Franpsycho

Red onions?

Posted by: Bertram Cabot, Jr. at September 22, 2019 05:28 PM (aKsyK)

143 >> I just got a spring pan. I wanna make cheesecake with it..... Any recipe ideas from anyone? Thanks in advance...



Some inspiration:

https://preview.tinyurl.com/y23mn9dt

Posted by: Lizzy at September 22, 2019 05:28 PM (bDqIh)

144 >>I just got a spring pan. I wanna make cheesecake with it, but I'd also like to try making some deep-dish pizza with it. Any recipe ideas from anyone? Thanks in advance...
Posted by: qdpsteve at September 22, 2019 05:11 PM (L2ZTs)

I've used some of her other recipes and they've worked well. Here is her deep dish pizza recipe.
https://sallysbakingaddiction.com/how-to-make-chicago-style

Posted by: My life is insanity at September 22, 2019 05:29 PM (AQjWg)

145 Had a 'hot brown' last weekend....asked for extra bacon as it was thin...

Damn good!

Posted by: LoneRanger at September 22, 2019 05:29 PM (eaw6P)

146

Nog, nephew of Quark, is mort.

Nog will be meeting the Blessed Exchequer and living at the Divine Treasury.

Posted by: Soothsayer at September 22, 2019 05:29 PM (QiKpK)

147 Going 100% hillbilly roots tonight, making pinto beans with salt pork in the crack pot with corn bread on the side.

--

That's one of my favorite meals, although I think I prefer navy (northern?) beans. The white beans seem to go better with the amount of Tabasco sauce I dump onto the whole thing once I'm at the table.

Posted by: Moron Robbie - Far Cry 5 ignores Montana's history of fascism and its victims: alt-wrong at September 22, 2019 05:30 PM (9nhoD)

148 >>Thanks! I'm going to add them to my Wishlist.

Oh fun!

Posted by: Lizzy at September 22, 2019 05:30 PM (bDqIh)

149 Thanks. This place calls itself 'Myanmar' in the name,

Yep. The ruling military junta changed Burma's name back to the pre-colonial Myanmar. But quite a few folks, even the current state counselor, Aung San Suu Kyi, use Burma interchangeably.

Posted by: Additional Blond Agent, STEM guy at September 22, 2019 05:30 PM (7s3Gx)

150 I've been around the world twice. (No big deal...anybody can do it. )
Truly you guys inspire to do it again.
I am going to become an international bacon smuggler.

Posted by: Humphreyrobot at September 22, 2019 05:30 PM (9PtLS)

151 My life, thanks!

Posted by: qdpsteve at September 22, 2019 05:30 PM (L2ZTs)

152 Yep. The ruling military junta changed Burma's name back to the pre-colonial Myanmar. But quite a few folks, even the current state counselor, Aung San Suu Kyi, use Burma interchangeably.
Posted by: Additional Blond Agent, STEM guy at September 22, 2019 05:30 PM (7s3Gx)

The (admittedly few) Burmese I know call themselves Burmese, but I've heard both used and it doesn't always seem to correlate to their opinion on the government. So I just figured I can't assume anything from that.

Posted by: hogmartin at September 22, 2019 05:33 PM (t+qrx)

153 Made these banana pancakes for breakfast this morning - yummy! 

https://tinyurl.com/y8npx3ss 
Posted by: Lizzy at September 22, 2019 04:15 PM (bDqIh) 

********

I like makin' banana pancakes.

Posted by: Jack Johnson at September 22, 2019 05:34 PM (flINI)

154 The beauty of the weekend food thread is that EVERY comment can be interpreted as a double entendre... ;-)

Posted by: qdpsteve at September 22, 2019 05:35 PM (L2ZTs)

155 A bunch of Springform pan recipes

17 Recipes to Make Use of Your Springform Pan (Not Just Cheesecake!)
bon appetit
https://tinyurl.com/y25waxkw


12 Savory Foods To Make in a Springform Pan
Taste of Home
https://tinyurl.com/y5v6dxvf

another Taste of Home, but sweets
61 Desserts Made in a Springform Pan
https://tinyurl.com/yy2nwvcw

And from Better Homes & Gardens,
these look pretty good too
Recipes to Make in a Springform Pan
https://tinyurl.com/y39nh9nh

Posted by: artisanal 'ette at September 22, 2019 05:35 PM (vEIlU)

156
Red onions?
Posted by: Bertram Cabot, Jr. at September 22, 2019 05:28 PM (aKsyK)

===

No, we were in Sonoma so they were sweet white onion, I didnt grate, I diced. But She eats them rare to raw so the onion wasnt cooked enough.

Posted by: San Franpsycho at September 22, 2019 05:35 PM (EZebt)

157 artisanal, thanks!!!

Posted by: qdpsteve at September 22, 2019 05:35 PM (L2ZTs)

158 Had a 'hot brown' last weekend....asked for extra bacon as it was thin...

Damn good!
Posted by: LoneRanger

Oh, one of my favs. I always make it on Derby Day. Another fav is monte cristo.

Posted by: Infidel at September 22, 2019 05:36 PM (BLFnH)

159 I bought some porkchops to pop in the smoker when I get home.

I also bought some popcorn, which has no connection with the pork, unless someone has a great pork and popcorn recipe.

Posted by: Northernlurker at September 22, 2019 05:36 PM (n1yOz)

160 One Night in Rangoon was on the B-side of One Night in Bangkok...

Posted by: Anna Puma at September 22, 2019 05:37 PM (mNB+f)

161

There's a Savory BLT Cheesecake in that Taste of Home link, oh my. How apropos.

Posted by: artisanal 'ette at September 22, 2019 05:37 PM (vEIlU)

162 Anna, I remember that one.

One night in Rangoon makes the tough guys women
Can't be too careful with that butter knife...

Posted by: qdpsteve at September 22, 2019 05:38 PM (L2ZTs)

163 Infidel...

There is something special about an open face sammich....

Posted by: LoneRanger at September 22, 2019 05:38 PM (eaw6P)

164 I just got a spring pan. I wanna make cheesecake with it, but I'd also like to try making some deep-dish pizza with it. Any recipe ideas from anyone? Thanks in advance...
Posted by: qdpsteve at September 22, 2019 05:11 PM (L2ZTs)

thanks so much for bringing this up

I found some savory recipes I will try myself!

Love the Food Thread. Always such great ideas.

Posted by: artisanal 'ette at September 22, 2019 05:39 PM (vEIlU)

165 Someday someone will invent pizza topped with crab and bacon, and become very very wealthy.*

(*Hopefully this person will be me)

Posted by: qdpsteve at September 22, 2019 05:39 PM (L2ZTs)

166 artisanal, no problemo

Posted by: qdpsteve at September 22, 2019 05:39 PM (L2ZTs)

167 It's not a pizza w/out Canadian bacon and caramelized pineapple.

Posted by: Always Late at September 22, 2019 05:41 PM (tyEy7)

168 A local restaurant offered a special of St. Louis ribs this weekend.

The ribs seemed like they had been dredged in something familiar (with a flour base). Maybe pancake mix? Couldn't tell for sure, but it was tasty. They were also sauced.

Posted by: Emmie at September 22, 2019 05:41 PM (i/wJA)

169
Thanks. This place calls itself 'Myanmar' in the name, but I don't know if that indicates anything about the food.

Myanmar Shave sounds dumb.

Posted by: Hadrian the Seventh at September 22, 2019 05:42 PM (7rVsF)

170 Not pork exactly, though Bacon grease is often used in lieu of shortening or oil to pop corn in the pan.

Posted by: Common Tater at September 22, 2019 05:43 PM (PF3Gg)

171 About the hot tong wine opening. A friend has described a means whereby the neck is scored with a small triangular file, a bit of alcohol-soaked string wrapped about it and lit. Tink.

Posted by: Mike Hammer, etc., etc. at September 22, 2019 05:43 PM (xSo9G)

172 I used to go occasionally, and I would bring back bottles of mezcal that I would buy from mom-and-pop stores.


A million years ago I was on the small island of Yelapa. After a hike up a hill to a waterfall there was a cafe. I asked if they had a local variety of tequila. They said "oh yes, raicia" (phon.).

It was more like a drug experience than a tequila. It was amazing. I said I had to bring some home and hang on to it until I could hook up with a college friend who was particularly degenerate. I got a bottle of clear liquid with no label and smuggled it home and waited until I could get to Atlanta.

That took six months. At this point it tasted like kerosene. Biggest diappointment evah.

Posted by: Bandersnatch at September 22, 2019 05:44 PM (FNXDu)

173 Hello everyone, my name is Alfreed siang  i am here to say a big thank you to my doctor DR OLU who helped me enlarge my penis.i have never had a happy relationship in my life because of my inability to perform well due to my small penis, due to frustration,i went online in search of solution to ending my predicament and than i came across testimony on how DR OLU has helped them, so i contacted him and he promised to help me with penis enlargement,i doubted at first but i gave him a trial and he sent me the product which i used according to his prescription and in less than a week,i saw changes in my penis and it grow to the size i wanted and since then,i am now a happy man and no lady complains again about my penis.if you also need the services of my doctor,you can also contact him on his email..drolusolutionhome@gmail.com   or his whataspp is +2348140654426

Posted by: alfreeds siang at September 22, 2019 05:44 PM (eZOBY)

174 one of those springform recipes, more bacon

Bread Pudding Quiche with Berries and Bacon

Posted by: artisanal 'ette at September 22, 2019 05:44 PM (vEIlU)

175 BurmaQ

Posted by: Always Late at September 22, 2019 05:44 PM (tyEy7)

176 The beauty of the weekend food thread is that EVERY comment can be interpreted as a double entendre... ;-)

Posted by: qdpsteve at September 22, 2019 05:35 PM (L2ZTs)

********

I haven't had my meat smoked in quite some time.

Posted by: Truck Monkey at September 22, 2019 05:45 PM (flINI)

177 Bring back the Lace Wig Machines for Sale

Posted by: Anna Puma at September 22, 2019 05:46 PM (mNB+f)

178 Bacon is actually kind of tricky on burgers. I like the concept, the idea of thick bacon, in principle, but thin bacon crisps up better. At all hazards, the bacon on a burger must not be chewy, or stringy, or limp. It is crucial that it is heavily smoked with Hickory goodness, and many thin strips preferable to thick slices. Consequently it must be added at the last minute, or near enough.

Posted by: Common Tater at September 22, 2019 05:47 PM (PF3Gg)

179 The beauty of the weekend food thread is that EVERY comment can be interpreted as a double entendre... ;-)

And then there's Alfreeds Siang. Lace wigs, big wangers, no shortage of goods available these days.

Posted by: Additional Blond Agent, STEM guy at September 22, 2019 05:47 PM (7s3Gx)

180 As Alfreeds comment indicates.....there is always someone to violate the food thread.

Posted by: Cristobal at September 22, 2019 05:47 PM (eaw6P)

181 We definitely are in a strange watershed moment when Downton Abbey opens to twice the box office of a Sylvester Stallone and Brad Pitt film.


Also I don't think anything can ruin bacon.

Posted by: Gossamer Penguin at September 22, 2019 05:47 PM (jknEL)

182 Forgot to send in my stromboli pictures
Posted by: Skip at September 22, 2019 04:02 PM (ZCEU2)


You went on vacation? Did you get to Sicily too?

Posted by: Kindltot at September 22, 2019 05:48 PM (xG/b0)

183 The beauty of the weekend food thread is that EVERY comment can be interpreted as a double entendre... ;-)
Posted by: qdpsteve
----------

It is only a question of time until 'spring pan' becomes an urban dictionary entry. I shan't speculate on it.

Posted by: Mike Hammer, etc., etc. at September 22, 2019 05:48 PM (xSo9G)

184 Well would ya look at the penis on Alfreeds...

Posted by: Truck Monkey at September 22, 2019 05:48 PM (flINI)

185 >>Bread Pudding Quiche with Berries and Bacon

That's a lot of stuff goin' on in one pan, huh?

Posted by: Lizzy at September 22, 2019 05:48 PM (bDqIh)

186 Well would ya look at the penis on Alfreeds...
Posted by: Truck Monkey at September 22, 2019 05:48 PM (flINI)

I wonder who enlarged it for him/her?

I guess it will always be a mystery, like what seasons are, or how a cow works.

Posted by: hogmartin at September 22, 2019 05:49 PM (t+qrx)

187 A local restaurant offered a special of St. Louis ribs this weekend.



The ribs seemed like they had been dredged in something familiar
(with a flour base). Maybe pancake mix? Couldn't tell for sure, but it
was tasty. They were also sauced.





Posted by: Emmie at September 22, 2019 05:41 PM

---

I just put rub on mine smoke them at 225 for three hours, wrap them with some Sweet Baby Rays for another two hours and then pull them out for a final hour in the smoker.

I am thinking about brining them the next time to see if that makes a big difference.

Posted by: The Great White Scotsman at September 22, 2019 05:49 PM (JUOKG)

188 I made a mozzarella ball salad yesterday to marinate and put a flank steak marinating in the fridge yesterday. Should be ready to go on Tues. Tonight is stroganoff. I had forgotten I froze some prior to adding sour creme. Just need to reheat and add sour creme and boil some noodles.

Posted by: Infidel at September 22, 2019 05:50 PM (BLFnH)

189 Will Tin Lizzie put in her next cookbook a recipe for Rangoon crab cakes?

Posted by: Anna Puma at September 22, 2019 05:50 PM (mNB+f)

190 185 >>Bread Pudding Quiche with Berries and Bacon

That's a lot of stuff goin' on in one pan, huh?
Posted by: Lizzy at September 22, 2019 05:48 PM (bDqIh)

yum

Posted by: m at September 22, 2019 05:52 PM (yDjHx)

191 I gain five pounds just from reading the thread and comments. Nom nom nom

Posted by: Anna Puma at September 22, 2019 05:53 PM (mNB+f)

192 I made a mozzarella ball salad yesterday to marinate
Posted by: Infidel at September 22, 2019 05:50 PM (BLFnH)

Lemme know if you want some basil to do a caprese with that, I've got a basil plant that thinks it's a zucchini or something. It won't stop producing.

Posted by: hogmartin at September 22, 2019 05:54 PM (t+qrx)

193 Hogmartin...you are blessed

Posted by: LoneRanger at September 22, 2019 05:56 PM (eaw6P)

194 I'd love some hogmartin. My basil plant died early. It was a lousy growing year here. I also chopped up some salami, black olives, sliced red onion and added cherry tomatoes. I usually top with fresh grated parm before serving. I think next time I may add artichoke hearts. The marinade is just simple Italian dressing I mix from an envelope.

Flank steak marinating in teriyaki and garlic. That will go under the broiler.

Posted by: Infidel at September 22, 2019 05:57 PM (BLFnH)

195 Brisket, smoked over pecan, foiled with some apple juice for the last 1/3 of the cook, taken to 207º for succulent tenderness. Several sides, including jalapeño corn muffins. Blueberry cobbler w/Bluebell vanilla ice cream. Cold Shiner Bocks.

If you'd like a little slice of Texas heaven, c'mon over.

No Brussels Sprouts or kale were harmed in the making of this.

Posted by: Duncanthrax at September 22, 2019 05:58 PM (DMUuz)

196 I've been drinking a stupid amount of beer of late.

Posted by: Northernlurker at September 22, 2019 05:58 PM (n1yOz)

197 I just browned my meat. Wife's got a hankerin' for taco salad.

Posted by: olddog in mo at September 22, 2019 05:58 PM (gzG43)

198 There is something special about an open face sammich....
Posted by: LoneRanger at September 22, 2019 05:38 PM (eaw6P)

===

Tommy's Joynt on Geary and Van Ness. Best hot open turkey in the world with stuffing, mashed, and gravy. I think it was on Guy Fieri

Posted by: San Franpsycho at September 22, 2019 05:58 PM (EZebt)

199 Seems there's a cry for help near the end of the book thread.

Posted by: weirdflunky at September 22, 2019 05:58 PM (cknjq)

200 Hogmartin...you are blessed
Posted by: LoneRanger at September 22, 2019 05:56 PM (eaw6P)

I'm trying to honor its effort by eating as much fresh basil as possible at every opportunity.

Posted by: hogmartin at September 22, 2019 05:59 PM (t+qrx)

201 olddog, sounds like she is feeling better.

Posted by: Infidel at September 22, 2019 05:59 PM (BLFnH)

202 We definitely are in a strange watershed moment when Downton Abbey opens to twice the box office of a Sylvester Stallone and Brad Pitt film.


Also I don't think anything can ruin bacon.
Posted by: Gossamer Penguin
--------

Remain calm, and ring Carson for bacon.

Posted by: Mike Hammer, etc., etc. at September 22, 2019 06:00 PM (CDGwz)

203 It's not a pizza w/out Canadian bacon and caramelized pineapple.
Posted by: Always Late at September 22, 2019 05:41 PM (tyEy7)

*points at heretic!*

Posted by: San Franpsycho at September 22, 2019 06:00 PM (EZebt)

204 I'm in the process of making some new cloth napkins.
Got the fabric cut into 15 inch squares an just have to run them thru
the sewing machine.
Posted by: madamemayhem (uppity wench) at September 22, 2019 04:28 PM (myjNJ)

I make handkerchiefs out of my old worn out pillow cases.

Granted, I make pillowcases out of my old, worn out sheets.

I drew the line and splitting worn sheets in half and sewing the outside edges together like in the Little House on the Prairie books.

Posted by: Kindltot at September 22, 2019 06:00 PM (xG/b0)

205 I've been drinking a stupid amount of beer of late.


I understand how that's stupid. Distilled spirits get the job done more efficiently and with fewer carbs.

Posted by: Bandersnatch at September 22, 2019 06:01 PM (FNXDu)

206 Jean, do they really use pickle juice in the brine or just vinegar and say it's "pickled"?
Posted by: olddog

They claim pickle juice from kosher fill barrels, you can smell pickles when it gets halfway across the room.

Posted by: Jean at September 22, 2019 06:02 PM (B1TZ/)

207 Beer O'Clock, time to cook dinner.

Posted by: Additional Blond Agent, STEM guy at September 22, 2019 06:03 PM (7s3Gx)

208 204...

I make handkerchiefs out of my old worn out pillow cases.

Granted, I make pillowcases out of my old, worn out sheets.
...
Posted by: Kindltot at September 22, 2019 06:00 PM (xG/b0)


I make arm covers out of old blue jeans.

Posted by: Always Late at September 22, 2019 06:04 PM (tyEy7)

209 Kindltot! I use old sheets, pillow cases, scraps from my SiL the quilter, odd bits I pick up at flea markets, and even stuff from the goodwill store. If I can cut a 15 inch square out of it, I use it.

Posted by: madamemayhem (uppity wench) at September 22, 2019 06:05 PM (myjNJ)

210 173
Another bacon miracle.

Posted by: Humphreyrobot at September 22, 2019 06:05 PM (9PtLS)

211 olddog, sounds like she is feeling better.

Posted by: Infidel at September 22, 2019 05:59

Better than last nite for sure. Thought I was going to have to take her to ER. Fever. This morning no fever. Got her into shower around noon. That made her very happy.

Posted by: olddog in mo at September 22, 2019 06:07 PM (gzG43)

212 Crab bomb recipe:

http://familyrecipecentral.com/recipe/crab-bomb

Posted by: Jean at September 22, 2019 06:08 PM (B1TZ/)

213 I just made 2 dozen bacon wrapped shrimp... got on the food thread and BAM!!!

Posted by: lin-duh at September 22, 2019 06:10 PM (UUBmN)

214 Glad your lady is feeling better olddog! Hopefully you got in the shower with her. Always makes me happy when hubbymayhem climbs in with me!

Posted by: madamemayhem (uppity wench) at September 22, 2019 06:10 PM (myjNJ)

215 Now I am eating the bacon wrapped shrimp... it's keto!

Posted by: lin-duh at September 22, 2019 06:11 PM (UUBmN)

216 The thighs are massaged with special ingredients until they are simmering in her own juices.
Then plundering...
Oh.... I'm sorry...thought this was the Smart Military Blog.
Never mind.

Posted by: Humphreyrobot at September 22, 2019 06:12 PM (9PtLS)

217 My ribs about done...then one neighbor comes by and has collards...w/bacon...very good

Another neieghbor makes german tater salad......w bacon

I think i have my bacon quocient fulfilled for this day.

Thank the Lord i am not of Islam faith.

Posted by: LoneRanger at September 22, 2019 06:13 PM (eaw6P)

218 I think it was two food threads ago, but someone mentioned making blueberry liqueur. It's been on my mind ever since.
Accordingly, I bought a jug of Valu-Right potato squeezings, blueberries and some mason jars.
I introduced all the ingredients, added sugar, shook and placed in the closet today.
In such an inspiring moment, I ground up some Dunkin Donuts beans powdery fine, added sugar and said Valu-Right, shook, then placed next to the first bottle.
Remind me to report around Thanksgiving.

Posted by: RI Red at September 22, 2019 06:14 PM (tDzWD)

219 Madammayehem, you might try simmering your finished napkins in a solution of washing soda and water to get the old oil and sizing out of the cloth. (maybe not the silk)

Some cloth has a fatty feel to it because of where it came from. It made a difference in some of the projects I've done, like the tea towels I made out of muslin, and my dough raising cloths that I got flour and oil worked into It makes them more absorbent.

Posted by: Kindltot at September 22, 2019 06:15 PM (xG/b0)

220 *burp*
I'm good now...I ate about 1/2 of the shrimp. The rest are for lunch tomorrow.

Posted by: lin-duh at September 22, 2019 06:17 PM (UUBmN)

221 Tempted to run out tomorrow a get thick cut black peppered bacon to wrap my chicken thighs. In honor of the Cardinals making the playoffs today w/ their 4 game sweep of the Cubs.

Posted by: olddog in mo at September 22, 2019 06:18 PM (gzG43)

222 Hopefully you got in the shower with her. Always makes me happy when hubbymayhem climbs in with me!

Posted by: madamemayhem (uppity wench) at September 22, 2019 06:10

Heh. Not at first. However, the Lord must have wanted me to or she pulled the faucet handle off on purpose. Much hilarity ensued.

Posted by: olddog in mo at September 22, 2019 06:21 PM (gzG43)

223 I'm not sure what to do with the leftover Valu-Rite, though. I do have to remove some paint from furniture.

Posted by: RI Red at September 22, 2019 06:22 PM (tDzWD)

224 Ugh. Where did the weekend go?

FWIW: 200 messages in, and I realized after reading the book thread I wanted to say this, but the thread's dead...

I'm very late reading the Book Thread... every time the Fourth Crusade comes up, though, I feel like repeating that I was a lot more sympathetic to the pro-Byzantine point of view before I found out the Venetians and other Latins successfully laid siege to Constantinople _twice_ but only sacked it the second time. I guess I should go find an active thread to say it in...

In my defense, I was too busy listening to more bits and pieces of Leo Marks' _Between Silk and Cyanide_.

Posted by: Thing From Snowy Mountain, Who Had a B-Wing, and Called It Brad at September 22, 2019 06:24 PM (Clxcy)

225 If ever vacationing in the Phillipines with Christina Hendricks, try their famous "Bacon, balut, and wine". Throw out the egg, eat the bacon, and let Christina drink the whole bottle.

Posted by: Sir Folderol of Redhose at September 22, 2019 06:24 PM (QU9HF)

226 once upon a time I got gifted a pint of everclear and eventually I used it as fuel in an alcohol stove.
It burned very clean

Posted by: Kindltot at September 22, 2019 06:24 PM (xG/b0)

227 Everyone behaving?

Posted by: CharlieBrown'sDildo at September 22, 2019 06:25 PM (zbmAU)

228 I'm acting out, CBD. Can't you tell?

Posted by: Kindltot at September 22, 2019 06:25 PM (xG/b0)

229 Am I the only one who knows of
The Smart Military Blog?
Has the World gone mad?

Posted by: Humphreyrobot at September 22, 2019 06:28 PM (9PtLS)

230 I would like to make creme puffs tonight, but too many other things to do. I like the custard version from my old Betty Crocker cookbook. Easy, but time consuming.

Posted by: Infidel at September 22, 2019 06:28 PM (BLFnH)

231 Cure and smoke your own bacon if you want it done right. That way you can control the salt to sugar ratio and the slice thickness.

Posted by: MickyD at September 22, 2019 06:28 PM (MqUsV)

232 Everyone behaving?
Posted by: CharlieBrown'sDildo at September 22, 2019 06:25 PM (zbmAU)

*removes elbows from table*

Posted by: hogmartin at September 22, 2019 06:30 PM (t+qrx)

233 This has been a hilarious thread with many mouth-watering recipes. I've decided I want to move into the basement of everyone who posted one. If you're a guy, just tell your wife that I'm scheming to make you rich. If you're a gal, tell your husband I'm homeless because of an evil Democrat and need a fresh start.

Posted by: Caliban at September 22, 2019 06:30 PM (QE8X6)

234
Everyone behaving?

Posted by: CharlieBrown'sDildo at September 22, 2019 06:25 PM

I'm shakin' the bush, Boss

Posted by: AltonJackson at September 22, 2019 06:32 PM (prqrF)

235 Ziva's going to reappear on NCIS.
NCIS left me years ago when they took that hard left warrior turn.

Posted by: Always Late at September 22, 2019 06:32 PM (tyEy7)

236 I think it was two food threads ago, but someone mentioned making blueberry liqueur. It's been on my mind ever since.
Accordingly, I bought a jug of Valu-Right potato squeezings, blueberries and some mason jars.
I introduced all the ingredients, added sugar, shook and placed in the closet today.
In such an inspiring moment, I ground up some Dunkin Donuts beans powdery fine, added sugar and said Valu-Right, shook, then placed next to the first bottle.
Remind me to report around Thanksgiving.
Posted by: RI Red at September 22, 2019 06:14 PM

I carry a backup bottle of stove fuel (aka everclear), to combine with smashed up berries in a Ziploc when hiking. Never lasts more than 2 hours.

Posted by: Jean at September 22, 2019 06:32 PM (B1TZ/)

237 Micky D

True..........

Posted by: LoneRanger at September 22, 2019 06:32 PM (eaw6P)

238 227 Everyone behaving?
Posted by: CharlieBrown'sDildo at September 22, 2019 06:25 PM (zbmAU)

Define "behaving."

Posted by: Insomniac at September 22, 2019 06:32 PM (NWiLs)

239 hahahaha. OT, PG&E may cut power Tues. due to fire danger in the Sierra Mtns.

Posted by: Infidel at September 22, 2019 06:32 PM (BLFnH)

240 Bacon wrapped shrimp is good. Had bacon wrapped scallops awhile back and they were divine. However, I get scallops so rarely I almost prefer them nekkid.

Posted by: olddog in mo at September 22, 2019 06:33 PM (gzG43)

241 I'm not sure what it means when a guy called Charlie Brown's Dildo asks "Everyone behaving?"

Posted by: Caliban at September 22, 2019 06:34 PM (QE8X6)

242 Posted by: alfreeds siang at September 22, 2019 05:44 PM

Weeeellll...check out the big penis on alfreeds!

Posted by: Jules Winfield at September 22, 2019 06:34 PM (rBtIz)

243 232
Which kind of knife did you use to remove the elbow?

Posted by: Humphreyrobot at September 22, 2019 06:34 PM (9PtLS)

244 Ziva is a smokeshow.

Posted by: Mr Aspirin Factory at September 22, 2019 06:34 PM (nDe2U)

245 244 Ziva is a smokeshow.
Posted by: Mr Aspirin Factory at September 22, 2019 06:34 PM (nDe2U)

Cryptic.

Posted by: Caliban at September 22, 2019 06:36 PM (QE8X6)

246 San Franpsycho, I was about to do the same thing! :-)

Posted by: qdpsteve at September 22, 2019 06:36 PM (L2ZTs)

247 I've used sour milk for my pancakes. Adding a bit of vinegar to good milk produces a similar texture to the finished product, so I do that now.

Posted by: Joe Kidd at September 22, 2019 06:39 PM (5WpEK)

248 THYME IN A BOTTLE

1 oz gin (Roku gin is nice in this)

.75 oz THYM liqueur

.75 oz lemon juice

.5 oz maraschino liqueur



Shake over ice, strain into a chilled cocktail glass, and garnish with a sprig of fresh thyme.





I don't remember where I got this recipe.



But, a great cocktail. Very light and refreshing with a nice herbal
background that goes well with grilled meat or fish and also BBQ.



Give it a whirl!





Posted by: naturalfake at September 22, 2019 05:01 PM

Go to the youtube channel You Deserve a Drink and look for the Thyme's Up. When you get past the awful puns, the result is a really refreshing summer cocktail. My club recently started offering something like it made with Hendricks gin. Give it a try!

Posted by: RedMindBlueState at September 22, 2019 06:39 PM (rBtIz)

249 Fuuk TV.
You guys and wenches are great.

Posted by: Humphreyrobot at September 22, 2019 06:39 PM (9PtLS)

250 Anything with gin in it has been ruined.

Posted by: Insomniac at September 22, 2019 06:40 PM (NWiLs)

251 never made them but thought I might take a stab at Coquilles St Jacques

anyone had and are they worth the effort

Posted by: REDACTED at September 22, 2019 06:40 PM (AQBtr)

252 250 Anything with gin in it has been ruined.
Posted by: Insomniac at September 22, 2019 06:40 PM (NWiLs)

I've got quite a bit in me atm, so you might have a point

Posted by: REDACTED at September 22, 2019 06:42 PM (AQBtr)

253 Anything with gin in it has been ruined.
Posted by: Insomniac at September 22, 2019 06:40 PM (NWiLs)

Despite my best efforts, no I haven't.

Posted by: hogmartin at September 22, 2019 06:42 PM (t+qrx)

254 hahahaha. OT, PG&E may cut power Tues. due to fire danger in the Sierra Mtns.

But still they maintain they're making money hand over fist with their solar cells and their windmills being cheaper than coal.

Posted by: Thing From Snowy Mountain, Who Had a B-Wing, and Called It Brad at September 22, 2019 06:43 PM (Clxcy)

255
Adding a bit of vinegar to good milk produces a similar texture to the finished product, so I do that now.
Posted by: Joe Kidd

That's how mom made "sour milk" cookies.

Posted by: Bertram Cabot, Jr. at September 22, 2019 06:44 PM (aKsyK)

256 Roku makes internet TV tuners *and* gin?!??

Talk about a diversified portfolio...

Posted by: qdpsteve at September 22, 2019 06:46 PM (L2ZTs)

257 Coquilles St Jacques, never tried that.


I did try Croque Monsieur and it didn't turn out nearly as well as I had hoped.

Posted by: Infidel at September 22, 2019 06:48 PM (BLFnH)

258 Anything with gin in it has been ruined.


The gin ampersand tonic I'm drinking says you hurt its feelings.

I think reparations are in order.

Posted by: Bandersnatch at September 22, 2019 06:48 PM (FNXDu)

259 A brother came by to watch some football with hubby and I so I made us some stuffed clams, they were delish!!

Posted by: Debby Doberman Schultz at September 22, 2019 06:49 PM (a4EWo)

260 I admit I'm not the most sophisticated drinker.

Still, this cherry cordial-flavored milk I got from Ralphs is quite tasty. ;-)

Posted by: qdpsteve at September 22, 2019 06:49 PM (L2ZTs)

261 I also love the blueberry protein smoothies from Odwalla. It's like drinking a blueberry muffin.

Posted by: qdpsteve at September 22, 2019 06:50 PM (L2ZTs)

262 Coquille St Jacques...
Make sure your scallop is 'pristine' fresh.


Andto address another topic....gin is a great preservative.....learn to use it!

Posted by: LoneRanger at September 22, 2019 06:51 PM (eaw6P)

263 >250 Anything with gin in it has been ruined.
Posted by: Insomniac at September 22, 2019 06:40 PM (NWiLs)



I don't feel ruined.

Posted by: Muad'dib at September 22, 2019 06:51 PM (uDh3k)

264 263 >250 Anything with gin in it has been ruined.
Posted by: Insomniac at September 22, 2019 06:40 PM (NWiLs)



I don't feel ruined.
Posted by: Muad'dib at September 22, 2019 06:51 PM (uDh3k)

FACTS DON'T CARE ABOUT YOUR FEELINGS!!!!

Posted by: Insomniac at September 22, 2019 06:51 PM (NWiLs)

265 bacon! I have ten pounds of pure country smoked bacon..

Non Sweet and really savory! I got it from Benton's in Tenn.

I really like their Country Ham too. Took the BMW Mid Life Crisis Car on the Dragons' Tail to get it WOOT!

Posted by: catman at September 22, 2019 06:52 PM (4HMlb)

266 Just noticed the thread title up there

Food Thread:

Serve it in a van der Rohe dining room with some Phillip Glass on the Braun audio 310 and you got something there.

Posted by: hogmartin at September 22, 2019 06:54 PM (t+qrx)

267
Everyone behaving?
Posted by: CharlieBrown'sDildo at September 22, 2019 06:25 PM (zbmAU)

*removes elbows from table*
Posted by: hogmartin at September 22, 2019 06:30 PM (t+qrx)

*stops picking teeth with knife*

Posted by: Hadrian the Seventh at September 22, 2019 06:54 PM (7rVsF)

268 >
I don't feel ruined.
Posted by: Muad'dib at September 22, 2019 06:51 PM (uDh3k)

FACTS DON'T CARE ABOUT YOUR FEELINGS!!!!
Posted by: Insomniac at September 22, 2019 06:5



Nurse likes gin.



Posted by: Muad'dib at September 22, 2019 06:55 PM (uDh3k)

269 *stops picking feet on table*

Posted by: qdpsteve at September 22, 2019 06:55 PM (L2ZTs)

270 Insom's gone full Ben Shapiro.
You NEVER go full Ben Shapiro!...

Posted by: qdpsteve at September 22, 2019 06:56 PM (L2ZTs)

271 268 >
I don't feel ruined.
Posted by: Muad'dib at September 22, 2019 06:51 PM (uDh3k)

FACTS DON'T CARE ABOUT YOUR FEELINGS!!!!
Posted by: Insomniac at September 22, 2019 06:5



Nurse likes gin.



Posted by: Muad'dib at September 22, 2019 06:55 PM (uDh3k)

Whoa, flag on the play!

Posted by: Insomniac at September 22, 2019 06:56 PM (NWiLs)

272 270 Insom's gone full Ben Shapiro.
You NEVER go full Ben Shapiro!...
Posted by: qdpsteve at September 22, 2019 06:56 PM (L2ZTs)

Hey now. I'm not Jewish or scrawny or rich.

Posted by: Insomniac at September 22, 2019 06:57 PM (NWiLs)

273 *stops picking nose*

Posted by: RI Red at September 22, 2019 06:57 PM (tDzWD)

274 The floral nastiness of the gin complements the subtle citrus nastiness of the tonic.

Posted by: BourbonChicken at September 22, 2019 06:57 PM (TAKp8)

275 Insom, true...

Posted by: qdpsteve at September 22, 2019 06:58 PM (L2ZTs)

276 >uDh3k)

Whoa, flag on the play!
Posted by: Insomniac at September 22, 2019 06:56 PM



Sorry bro! I'll the 15 yards and loss of down.


Posted by: Muad'dib at September 22, 2019 06:58 PM (uDh3k)

277 I love bacon and I love baked macaroni, but I am NOT a fan of putting them together. The cheese tends to overwhelm the bacon

Posted by: Nevergiveup at September 22, 2019 06:59 PM (85Gof)

278 How i wish i had a bottle....of gin...but its sunday!

Posted by: Krusty at September 22, 2019 06:59 PM (eaw6P)

279 I admit I'm not a big football fan, but whose idea was it in the game to "throw flags"?

Seems awfully French to me...

Posted by: qdpsteve at September 22, 2019 06:59 PM (L2ZTs)

280 Today was a perfect day for golf. 70 and sunny with a 5 knot beeze. At the turn, I was craving a cold PB&J with a couple of slices of bacon...

Posted by: CrotchetyOldJarhead at September 22, 2019 07:00 PM (fZrf5)

281 I think we may need a gin thread.

Posted by: Muad'dib at September 22, 2019 07:00 PM (uDh3k)

282 The floral nastiness of the gin complements the subtle citrus nastiness of the tonic.
Posted by: BourbonChicken at September 22, 2019 06:57 PM (TAKp

Last night at the MIMoMe dinner at the Chelsea Alehouse, I had a G&T without the gin. Bitter/acid is a good flavor combination.

Posted by: hogmartin at September 22, 2019 07:00 PM (t+qrx)

283 It is funny how bacon is like wiskey. There are many ways, smoke levels, fat content, locations where the meat comes from, salt vs sugar cures.. All making the great stuff called Bacon. It is really cool that like Wiskey, there are very few I do not like.. But, there are really few that are completely outstanding! From Guanciale to beef bacon (Die Witch!) there are endless possibilities!

Posted by: catman at September 22, 2019 07:01 PM (4HMlb)

284 catman, but at least you can enjoy bacon with the whole family :-)

Not so much with whiskey...

Posted by: qdpsteve at September 22, 2019 07:02 PM (L2ZTs)

285 I have been curing my own bacon for a while, and it is so much better than the stuff you buy in the store. I have one brining up now, and next week I'll throw it in the smoker for a change-up.

I also canned some pears last night. They weren't very ripe, but I thought I should get to them before the fruit flies find them. I'll crack open a jar next weekend for quality control.

Posted by: PabloD at September 22, 2019 07:02 PM (+bdRZ)

286 Says Who? Ha! (Redneck to the core!)

Posted by: catman at September 22, 2019 07:03 PM (4HMlb)

287 Gub thread is up.

Posted by: Pete Polarek at September 22, 2019 07:03 PM (C1NyB)

288 Took the BMW Mid Life Crisis Car on the Dragons' Tail to get it WOOT!

Posted by: catman at September 22, 2019 06:52 PM

Is it red?

Posted by: olddog in mo at September 22, 2019 07:03 PM (gzG43)

289 Just learned how to say 'up the middle' in Spanish.

yagada yagada upthemiddle yagada yagada yagada

Posted by: Always Late at September 22, 2019 07:04 PM (tyEy7)

290 2004 black on black 330Ci Convertible ZHP... Like I said I am one set of gold chains away from russian gagster teen..!

Posted by: catman at September 22, 2019 07:16 PM (4HMlb)

291 >>I love bacon and I love baked macaroni, but I am NOT a fan of putting them together.

Savage.

Posted by: JackStraw at September 22, 2019 07:17 PM (ZLI7S)

292 Here it is and me also! http://tinyurl.com/y32feq27

Posted by: catman at September 22, 2019 07:20 PM (4HMlb)

293 There are very low smoked Italian bacons that would be good in Mac and Cheese.. But Smoked and Mac and cheese could clash..fo sho!

Posted by: catman at September 22, 2019 07:22 PM (4HMlb)

294 try again non face chimp: https://flic.kr/p/2hjmaF1

Posted by: catman at September 22, 2019 07:31 PM (4HMlb)

295 I have no qualms about using anything hermetically sealed well past its "expiration" date. Things like meat or eggs, that spoil fairly easily, sure ... but canned, bottled, otherwise sealed away from air -- especially acidy stuff like tomatoes -- never had any problem, and don't expect to.

Posted by: Empire1 at September 22, 2019 07:55 PM (O1X6N)

296 Nice ride catman. BF has '07 335xi(?) convertible in red. Hard to get in and out of for this 29 yo.

Posted by: olddog in mo at September 22, 2019 07:59 PM (gzG43)

297 266 Just noticed the thread title up there

Food Thread:

Serve it in a van der Rohe dining room with some Phillip Glass on the Braun audio 310 and you got something there.
Mishima title track. Toe snapping

Posted by: Humphreyrobot at September 22, 2019 07:59 PM (9PtLS)

298 Chef and Food Network personality Carl Ruiz passed away yesterday.

RIP Carl

Posted by: phreshone at September 22, 2019 08:08 PM (BDQo0)

299 Have you tried slightly crispy British back bacon on toasted and buttered bun? British people call the sandwich bacon roll. No greens or condiments on the bun although I eat it with a side of sliced tomatoes and pickled cornichons.

You could have turned the old milk into quark cheese. Just leave it another day at room temperature until it's curdled then strain in coffee filters. Add salt to taste to the thickened curds. It will be slightly sour and great with spaetzle.

Posted by: Oggi at September 22, 2019 08:18 PM (Bk5Q+)

300 And don't throw ice cream at me.
----------

Why on earth would I waste perfectly good ice cream by throwing it at you?

And thank you for the dubious honor of naming your disgusting concoction of 6-month-old milk, moldy cheese, and Satan's warts after me.

Posted by: bluebell at September 22, 2019 10:24 PM (aXucN)

301 If your milk goes bad inside of the sell-by date, odds are that somebody in your household is chugging it from the container.

As long as it hasn't gone chunky, it's perfectly good for cooking (and some might argue that even then it's OK).

Give it the sniff test, the taste test, and then decide whether it's still fine for your purpose. You love sour cream, right?

Posted by: DaveK at September 23, 2019 12:40 AM (1f6qO)

302 Attention all morons and mor-ettes: BACON ALERT: Prove him wrong, Change my mind, Or forfeit your bacon ration for the duration. HEHEHEHEHE.

Posted by: Ray Mota at September 23, 2019 12:15 PM (AVxHd)

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