Food Thread: Skinless Or Natural Casing...The New Crossbow vs. Longbow

hot dogs22.jpg

That's the highlight of the menu for today's attempt at subverting governor Murphy's fascist diktats. Oh, there will be ribs and fried chicken too, but a good natural casing hot dog cooked on the grill is pretty hard to beat.

Except...I like the skinless ones too, so I was torn...standing in my local butcher shop trying to decide which to get. The butcher upsold me while I was thinking...sauerkraut and baked beans. Two more minutes and he could have sold me a selection of mustards, but I decided before the bill hit triple digits.

******

Long-time commenter "Lin-duh" asked about gas grills last week, but shockingly made her decision without waiting for dozens of suggestions, some of which might even have been worthwhile. I'm not sure why she didn't wait for "slap some hot iron," but I am sure she did well with a new Weber.

Speaking of which, it seems as though there are more brands than ever before. I saw a new (to me) brand while waiting for a propane tank fill, and it was extremely impressive; heavier built than my Weber, and with a ridiculously great infrared side burner. That is something that looks amazingly useful.

My big Weber is about 10 years old, and is already rusting in a few places. That is to be expected, since burning propane pumps lots of water into the air, and some of it is going to condense on the grill. But I would prefer a stainless steel frame to minimize corrosion.

Besides, just look at those grates! I'll bet the food tastes better with those grill marks...

wavygrate.jpg

Anyway, the brand -- Napoleon -- is new to me, so I won't be buying one until I can agonize and vacillate and change my mind 800 times. And that should take a few months.

******

I'm tired of the Sous Vide shit. I get it. It's a cool way to cook. Move it along.
-- Posted by: Martini Farmer
***

These are Sous Vide beef ribs, courtesy of commenter "ibguy." It is a cooking technique that lends itself perfectly to low-and-slow cooking, especially of cuts that need the time to break down connective tissue.

ibguyribs.jpg

And...damn! They look great! I can't find meaty beef ribs like that anywhere. The only times I have gotten good ones is when I convinced the butcher to cut them from the sub-primals, and to leave more than a thin ribbon of meat on them. That was worth it, but it's not an everyday thing.

ibguyribs2.jpg

Look how great that looks. Perfectly cooked, and I'll bet they were grand.

******

You know what caused this...

Everyone's got a camera, Salmonella in French toast edition

******

What the hell is a "ulu?" Anybody ever use one?
******

Yes, it's click-bait, or an agonized and desparate attempt to churn out one more article about food, when everything seems to have been said 100s of times before. This one is particularly silly, because the only common denominator is color, and I rarely choose foods based on hue. "Gee, let's have something red tonight!"

Yeah...no.

The 10 Green Sauces That Will Make You a Better Cook

But a few of them are classics, so it's worth a read.

In particular the recipe for Chimichurri, which is really easy and really good. I first had it in the 1980s at a restaurant in Berkeley (Mark Miller's Fourth Street Grill). It was served on a simple grilled steak with impossibly thin matchstick fries, and it is still in my memory as a wonderful meal.

[Hat Tip: Misanthropic Humanitarian]

******

Food and cooking tips, Large-breasted Muscovy ducks, young wild pigs, bartenders who use vermouth in Martinis, crisp bacon (although I am moving toward less crisp), low-temperature-roast chicken, 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 Smokey

Posted by: Skip at May 24, 2020 04:00 PM (ZCEU2)

2 Lonely

Posted by: Traveling Man Who's Stuck At Home&&&& at May 24, 2020 04:02 PM (ib8F/)

3 Love the new decor

Posted by: Traveling Man Who's Stuck At Home&&&& at May 24, 2020 04:02 PM (ib8F/)

4 Whoa

Posted by: Clyde Shelton at May 24, 2020 04:03 PM (Do5/p)

5 Not telling the wife but picking up a new grill on way home tomorrow.
They have some nice Webers at Lowes I saw yesterday.
But will see suggestions

Posted by: Skip at May 24, 2020 04:03 PM (ZCEU2)

6 Darn...and I so liked the new paint job.

Posted by: Traveling Man Who's Stuck At Home&&&& at May 24, 2020 04:03 PM (ib8F/)

7 At the moment I'm satisfied with my Traeger and run of the mill gas grill.

Posted by: Brother Northernlurker just another guy at May 24, 2020 04:03 PM (YdiWk)

8 Oh, grey box day?

Posted by: olddog in mo, F*ck BofA & uckfay ancercay at May 24, 2020 04:03 PM (Dhht7)

9 CBD must have blown the smoke away before everyone shows up

Posted by: Skip at May 24, 2020 04:03 PM (ZCEU2)

10 Or not.

Posted by: olddog in mo, F*ck BofA & uckfay ancercay at May 24, 2020 04:04 PM (Dhht7)

11 My favorite hot dog joint closed down weeks ago, because of the lockdown orders and my apartment complex does not allow grills.

Looking at the top picture... I have the sadz.

Posted by: Clyde Shelton at May 24, 2020 04:04 PM (Do5/p)

12 Please stand by while we address certain technical issues...

Posted by: Cicero (@cicero) at May 24, 2020 04:04 PM (kVr0X)

13 Please stand by while we address certain technical issues...

Posted by: Cicero (@cicero) at May 24, 2020 04:04 PM (kVr0X)

You have no idea.

Posted by: CharlieBrown'sDildo at May 24, 2020 04:05 PM (dLLD6)

14 The smoked food place at my pub of choice sells something they call Cowboy Candy. It's candied smoked pork belly. Delicious.

Posted by: Brother Northernlurker just another guy at May 24, 2020 04:06 PM (YdiWk)

15 Skinless Or Natural Casing

Natural casing.

Ain't worth a crap if it ain't got that snap.

Posted by: Cicero (@cicero) at May 24, 2020 04:06 PM (kVr0X)

16 Ulu is often a crossword answer.

Posted by: My life is insanity at May 24, 2020 04:08 PM (rhHLR)

17 Snakes on the Blog?

CBD,

Does skinless Or natural casing have any difference in freezer stowage or longevity in the fridge?

Posted by: NaCly Dog at May 24, 2020 04:08 PM (u82oZ)

18 Ulu is often a crossword answer.
Posted by: My life is insanity at May 24, 2020 04:08 PM (rhHLR)


Also an important palindrome.

Posted by: Cicero (@cicero) at May 24, 2020 04:08 PM (kVr0X)

19 Skinless sausage is the assless chaps of the meat world.

Posted by: Rusty Nail at May 24, 2020 04:08 PM (tRU+M)

20 The technical difficulties are what keeps this place on your toes

Posted by: Skip at May 24, 2020 04:08 PM (ZCEU2)

21 My son's Masterbuilt electric smoker gave up the ghost. Four years old. You plug it in and the GFCI trips. Followed the tests to determine that it was NOT the burner element.

Plan B: Break out the weber and smoke the spareribs for 6 hours. They were great. It's a shame Aldi was out of baby back ribs.

Posted by: JAS at May 24, 2020 04:09 PM (2BZBZ)

22 Ulu is often a crossword answer.

And almost a gay Star Trek character, oh my!

Posted by: Meremortal at May 24, 2020 04:09 PM (Bwqq4)

23 I've got a George Foreman grill that I've never used.

I am completely hungry now.

Posted by: BeckoningChasm at May 24, 2020 04:10 PM (l9m7l)

24 Souv vide = mmm, plastic flavoring... My fav.

Posted by: weft cut-loop at May 24, 2020 04:10 PM (vQNA/)

25 I'm thinking I might get a Green Egg sometime in the not to distant future.

Posted by: Brother Northernlurker just another guy at May 24, 2020 04:11 PM (YdiWk)

26 Trying to figure out how to turn an old propane grill into a charcoal grill.

Favorite hot dog is a sabrett's natural casing, but none around here and an arm and a leg to ship out west.

Posted by: Infidel at May 24, 2020 04:12 PM (sNpqr)

27 Gonna try to clean out the old Broil King before I give up and get a new one.

Posted by: Fat Sweaty Indian (dot not feather) at May 24, 2020 04:12 PM (KtbSq)

28 The only part of a meal I care about is the meat.

Posted by: Brother Northernlurker just another guy at May 24, 2020 04:13 PM (YdiWk)

29 Happy Sunday! Thank you CBD, for a lovely food thread!

I'm simple in my hot dog preferences. Hebrew National, yellow mustard, potato bun. Grilled rather than boiled.

Side dishes are the challenge for me. What are the Horde's preferences for accompaniments to summer grilled hot dogs or burgers?

Posted by: Moki at May 24, 2020 04:13 PM (mFoNl)

30 Granddaughter just brought me a Whoopie Pie from a batch she made from her grandma's recipe.

A Whoopie Pie is kind of like a cake sandwich with fluffy chocolate cake outsides and a marshmallow creme filling.

Posted by: Traveling Man Who's Stuck At Home&&&& at May 24, 2020 04:13 PM (ib8F/)

31 The young womens are wearing shorts and tank tops. Maybe I'm easily pleased but I'm strangely happy.

Posted by: Brother Northernlurker just another guy at May 24, 2020 04:15 PM (YdiWk)

32 I just started a chimney full of charcoal to grill some Asian flavored pork tips to serve over rice with a salad on the side.

Posted by: Debby Doberman Schultz at May 24, 2020 04:15 PM (a4EWo)

33 Able was I ere I saw an ulu.

Posted by: Cicero (@cicero) at May 24, 2020 04:15 PM (kVr0X)

34 Napoleon Grills. The grill worked fine. That side burner was great. The regulator went bad after a year, and customer service was Non-Existant. Back to Weber.

Posted by: MacArch at May 24, 2020 04:15 PM (2bkiv)

35 Talking BBQ comestibles while Stacey A's the world over are starving...you Sir are brilliant,can I have just a wee dozen snausages and half a back O'Ribs to go?

Posted by: saf at May 24, 2020 04:15 PM (5IHGB)

36 Mmmm Ketchup!

Got any crocodile recipes?


https://uberhumor.com/croc-at-weekend-barbecue

Posted by: DaveA at May 24, 2020 04:15 PM (FhXTo)

37 Side dishes are the challenge for me. What are the Horde's preferences for accompaniments to summer grilled hot dogs or burgers?

Posted by: Moki at May 24, 2020 04:13 PM (mFoNl)



For hamburgers, I like chips and dip. But for hotdogs, I prefer chips and dip.

Posted by: grammie winger at May 24, 2020 04:16 PM (lwiT4)

38 Skin or skin-less just keep them coming.

But I do like that "SNAP!".....

But first, a martini. One olive only please.

Posted by: Hairyback Guy at May 24, 2020 04:16 PM (Z+IKu)

39 My chronic outdoor grill problem is the rats that set up housekeeping inside in between uses. It's foul and nothing seems to keep them from getting in.

Posted by: Cicero (@cicero) at May 24, 2020 04:16 PM (kVr0X)

40 Nobody, and I mean nobody is allowed to skin my weinie without my consent!

Posted by: Fritz at May 24, 2020 04:16 PM (95j/9)

41 The young womens are wearing shorts and tank tops. Maybe I'm easily pleased but I'm strangely happy.

Posted by: Brother Northernlurker just another guy at May 24, 2020 04:15 PM (YdiWk)



Can you eat indoors where you are?

Posted by: grammie winger at May 24, 2020 04:17 PM (lwiT4)

42 Ulus are amazing for quickly dicing and chopping vegetables. It also makes chopping garlic a lot less of a chore.

Posted by: egd at May 24, 2020 04:18 PM (v9lde)

43 There's horses tied up outside the pub, women are wearing shorts, there's nary a facemask in sight. I'm oddly happy.

Posted by: Brother Northernlurker just another guy at May 24, 2020 04:18 PM (YdiWk)

44 Side dishes are the challenge for me. What are the Horde's preferences for accompaniments to summer grilled hot dogs or burgers?
Posted by: Moki at May 24, 2020 04:13 PM (mFoNl)


Tater Salad, Baked Beans or Coleslaw. Or just a bag of chips.

Posted by: Traveling Man Who's Stuck At Home&&&& at May 24, 2020 04:18 PM (ib8F/)

45 Can you eat indoors where you are?
Posted by: grammie winger at May 24, 2020 04:17 PM (lwiT4)

Yes

Posted by: Brother Northernlurker just another guy at May 24, 2020 04:18 PM (YdiWk)

46 Humorous Ulu story. Oldest son was about 9 or 10, we were at my parent's house and were doing a crossword puzzle. Dad looks over our shoulder and says something like: that answer to "Alaskan knife" is Ulu. We asked how he knew that, and he said from doing crossword puzzles! Several years later, son is in HS and he walks into his Physics class where his teacher is working on a crossword puzzle and clearly stuck. Son walks by, teacher asks outloud, what the heck is an Alaskan knife? Son immediately says Ulu. Teacher looked at him amazed, and said how did you know that?! Of course he told him from doing crossword puzzles!

Fast forward to daughter's wedding

It was a casual morning affair with brunch served. As placemats her brother made a crossword puzzle for guests. Dad had died the year before, but as part of a tip of the hat to him, son included Ulu as an answer.

Posted by: My life is insanity at May 24, 2020 04:18 PM (rhHLR)

47 There's horses tied up outside the pub, women are wearing shorts, there's nary a facemask in sight. I'm oddly happy.

Posted by: Brother Northernlurker just another guy at May 24, 2020 04:18 PM (YdiWk)



Sounds like a nice afternoon, NL.

Posted by: grammie winger at May 24, 2020 04:19 PM (lwiT4)

48 I've discovered oven roasted mushrooms. In the past I would, in the fine French tradition, saute in a pan with butter+oil, shallots and parsley. great appetizer, add chilled white wine or Champagne. Roasted is even easier - toss with olive oil, garlic, and parsley (or..rosemary, thyme - any other fresh herbs), salt, pepper, roast at 375 till done to your liking. 25 mns on average probably. Voila !

Posted by: runner at May 24, 2020 04:19 PM (zr5Kq)

49 Does anybody have a really good pasta salad recipe? I haven't made it in a long time and I am looking for a new recipe to try.

Posted by: Debby Doberman Schultz at May 24, 2020 04:19 PM (a4EWo)

50 The Fest's have been getting cancelled. Might have to cook my own cevaps this year.

Posted by: DaveA at May 24, 2020 04:19 PM (FhXTo)

51 Posted by: My life is insanity at May 24, 2020 04:18 PM (rhHLR)

++++
Nice story.

Posted by: washrivergal at May 24, 2020 04:20 PM (lmUUv)

52 Sounds like a nice afternoon, NL.
Posted by: grammie winger at May 24, 2020 04:19 PM (lwiT4)

It is. It is indeed.

Posted by: Brother Northernlurker just another guy at May 24, 2020 04:20 PM (YdiWk)

53 Cicero - try the poison bait stations, place a couple at the foot of the grill. That or the kinetic traps (the big 'uns) - "thwappp!".

Posted by: rhomboid at May 24, 2020 04:20 PM (El6T/)

54 Geez, man. You use placemats and everything!

Posted by: Weasel at May 24, 2020 04:21 PM (MVjcR)

55 Hmmm, I was pondering a ride down to the store to pick up something to grill for tomorrow.

This thread says brats/hot dogs should be on the menu...

Posted by: Additional Blond Agent, STEM guy at May 24, 2020 04:22 PM (ZSK0i)

56 MLii he was right, booth my grandmother and a uncle were crossword puzzle fanatics.

Posted by: Skip at May 24, 2020 04:23 PM (ZCEU2)

57 I've never developed a taste for brats. Smokies, on the other hand.

Posted by: Brother Northernlurker just another guy at May 24, 2020 04:23 PM (YdiWk)

58 Mlii, great ulu story!

Posted by: Debby Doberman Schultz at May 24, 2020 04:23 PM (a4EWo)

59 Cicero - try the poison bait stations, place a couple at the foot of the grill. That or the kinetic traps (the big 'uns) - "thwappp!".

I've tried both. The poison bait seems to minimize the problem but I have to refill it every week.

I used the Tom & Jerry style traps for a while but I hated finding half dead rats in them that may have suffered for hours or even days. Delivering the coup de grace was no fun either, so, no on the traps.

Posted by: Cicero (@cicero) at May 24, 2020 04:23 PM (kVr0X)

60 Oh! And the craziest thing: my oldest brother went to Alaska years ago. He brought home this cool chopping blade thing for our parents. I recently found it at mom's. Very sharp, sits in a wood tray. Very nicely made. (Was it last week that on the food thread someone linked to the same site CBD has today?) That's when I realized WE'VE ACTUALLY HAD AN ULU and I never knew it

Posted by: My life is insanity at May 24, 2020 04:23 PM (rhHLR)

61 Maybe smokies are Canadian thing.

Posted by: Brother Northernlurker just another guy at May 24, 2020 04:24 PM (YdiWk)

62 That's when I realized WE'VE ACTUALLY HAD AN ULU and I never knew it
Posted by: My life is insanity at May 24, 2020 04:23 PM (rhHLR)



Some people go their entire life without ever realizing that they have an ulu.

Posted by: Cicero (@cicero) at May 24, 2020 04:24 PM (kVr0X)

63 Good looking women in muscle shirts and baseball caps are nice to look at.

Posted by: Brother Northernlurker just another guy at May 24, 2020 04:25 PM (YdiWk)

64 Outside chores got rained out so I made some pumpkin ravioli and another batch of sage/walnut pesto to go on them. I just toast the ravioli in the pan. No boiling.

Posted by: Ben Had at May 24, 2020 04:25 PM (Df0qC)

65 Skip, my oldest and I also are. He is so much like my dad, it's eerie

Posted by: My life is insanity at May 24, 2020 04:25 PM (rhHLR)

66 I've never developed a taste for brats.

Posted by: Brother Northernlurker just another guy at May 24, 2020 04:23 PM (YdiWk)



This is blasphemy, sir.

Posted by: grammie winger at May 24, 2020 04:25 PM (lwiT4)

67 brats on the grill for lunch here @ FOB DeDe...

gotta go turn now.

Posted by: redc1c4 at May 24, 2020 04:25 PM (i6uJ1)

68 Speaking of Food...hey CBD did you see there is a Ducks Donut opening near us?

Posted by: Nevergiveup at May 24, 2020 04:26 PM (85Gof)

69 Burgers and Brats at the Trimegistus compound tonight! With a white Bordeaux to drink.

Posted by: Trimegistus at May 24, 2020 04:26 PM (kQ7xK)

70 Sizzlers on the Q and sizzlers walking by,where were they Quarantined,sun the flesh ladies it gives ME Vit Schwing.

Posted by: saf at May 24, 2020 04:26 PM (5IHGB)

71 Does anybody have a really good pasta salad recipe? I haven't made it in a long time and I am looking for a new recipe to try.
Posted by: Debby Doberman Schultz

Debby- I do one with mozzarella balls, sliced red onion, black olives, dices salami, grape tomatoes, cooked cheese tortallini in homemade italian dressing.

Posted by: Infidel at May 24, 2020 04:26 PM (sNpqr)

72 I should probably stop at two beer. All the women are looking good.

Posted by: Brother Northernlurker just another guy at May 24, 2020 04:27 PM (YdiWk)

73 So what is the deal with salmon on a cedar plank? Give me some knowledge here, Horde. Hubby likes salmon, I can tolerate it, but is there something special about this cedar plank stuff or is it just a fad?

Posted by: cfo mom at May 24, 2020 04:27 PM (RfzVr)

74 Taste the meat, not the heat!

Posted by: Hank Hill at May 24, 2020 04:27 PM (NWiLs)

75 Y'all and your grills *half exasperated, half jealous* I wish I still had the little hibachi we had decades ago when first married, and if I can't have that, I will just sear in my cast iron skillet.

Posted by: skywch at May 24, 2020 04:29 PM (Y/Ps0)

76 So what is the deal with salmon on a cedar plank? Give me some knowledge here, Horde. Hubby likes salmon, I can tolerate it, but is there something special about this cedar plank stuff or is it just a fad?
Posted by: cfo mom at May 24, 2020 04:27 PM (RfzVr)

My opinion...get good salmon. cook it correctly and you could serve it on a paper plate.

The cedar plank is a just a thing

Posted by: Nevergiveup at May 24, 2020 04:29 PM (85Gof)

77 Infidel, that sounds delicious! I like all of the ingredients, I've never made my own Italian dressing though.

Posted by: Debby Doberman Schultz at May 24, 2020 04:29 PM (a4EWo)

78 NGU, Amen on that. Sockeye is the only salmon I will eat.

Posted by: Ben Had at May 24, 2020 04:30 PM (Df0qC)

79 Hubby likes salmon, I can tolerate it, but is there something special about this cedar plank stuff or is it just a fad?
Posted by: cfo mom at May 24, 2020 04:27 PM (RfzVr)


I've tried it on the grill. You have to soak it first.

The results of my unscientific product testing are, meh. It really has little discernible effect on the flavor of the fish. Maybe there are better ways to do it but I'm not a fan. It seems like it's mostly marketing hype.

Posted by: Cicero (@cicero) at May 24, 2020 04:30 PM (kVr0X)

80 I remember so many Memorial Day cookouts with the family before divorcesand kids growing up and moving far away (to California). They wanted the Southern California life style. (I guess they found it) The charcoal grill still is around, and I like that the best.

Posted by: Colin at May 24, 2020 04:31 PM (xe8Dk)

81 Skinless Or Natural Casing...The New Crossbow vs. Longbow
-,--,
So...circumcised vs. uncircumcised?

Posted by: Captain Obvious, 1st Murder Hornet Squadron at May 24, 2020 04:31 PM (4o2K3)

82 >>Debby- I do one with mozzarella balls, sliced red onion, black olives, dices salami, grape tomatoes, cooked cheese tortallini in homemade italian dressing.
Posted by: Infidel at May 24, 2020 04:26 PM (sNpqr)

Almost the same, pepperoni instead of salami and rotini noodles instead of tortellini. Oh, and I crumble feta cheese instead of mozzarella.

Geez, I guess that's not almost the same.

Oh, and I try to do it early enough (nite before) for the noodles to really soak up the dressing.

Posted by: My life is insanity at May 24, 2020 04:31 PM (rhHLR)

83 FWIW I love salmon done in my smoker.

Posted by: Brother Northernlurker just another guy at May 24, 2020 04:31 PM (YdiWk)

84 What do the Horde put in their hamburger patties?

Posted by: Trimegistus at May 24, 2020 04:31 PM (kQ7xK)

85 Fried chicken here today. Picked up Brats and ground beef today for tomorrow's grilling.

Oh, and got the 73/27 beef for 5.49/lb. The 80/20 was 7.99/lb.

Posted by: olddog in mo, F*ck BofA & uckfay ancercay at May 24, 2020 04:31 PM (Dhht7)

86 There's a baby rabbit on the back steps looking in through the sliding glass door.

Posted by: jsg at May 24, 2020 04:31 PM (KtbSq)

87 Debby, I just use the dry mix and add vinegar, oil and water. Leave at room temp. So I guess not really home made.

Posted by: Infidel at May 24, 2020 04:31 PM (sNpqr)

88 49
Does anybody have a really good pasta salad recipe? I haven't made it in a long time and I am looking for a new recipe to try.

Posted by: Debby Doberman Schultz at May 24, 2020 04:19 PM (a4EWo)


I have a good one but it requires shrimp and crab meat. Considering the cost of crab meat it is a once a year treat. I have used fake crab meat before but is no the same.

Posted by: Javems at May 24, 2020 04:32 PM (ofIwF)

89 Some people go their entire life without ever realizing that they have an ulu.

Posted by: Cicero (@cicero) at May 24, 2020 04:24 PM (kVr0X)

++++
Truth.

Posted by: washrivergal at May 24, 2020 04:32 PM (lmUUv)

90 86
There's a baby rabbit on the back steps looking in through the sliding glass door.

Posted by: jsg at May 24, 2020 04:31 PM (KtbSq)


Invite it in for a snack.

Posted by: Javems at May 24, 2020 04:33 PM (ofIwF)

91 >>Some people go their entire life without ever realizing that they have an ulu.

Posted by: Cicero (@cicero) at May 24, 2020 04:24 PM (kVr0X)

++++
Truth.
Posted by: washrivergal at May 24, 2020 04:32 PM (lmUUv)

Well, yet another reason to thank God for this place!

Posted by: My life is insanity at May 24, 2020 04:33 PM (rhHLR)

92 An old boss brought me back an ulu when he went on vacation to Alaska with his wife . I love it.

Posted by: Infidel at May 24, 2020 04:35 PM (sNpqr)

93 i love me some hot dogs...

however, since i developed FPIES last November, it is almost impossible for me to find ones that DON'T have soy flour in them.

WTF does *everything* these days have to have soy shit in it.

i never got to try Duke's mayonnaise, and now i likely never will, because soybean oil. same same W Best Foods.

the only mayo i've found to be soy free is from Trader Joe's.

i did find some hot dog buns, but they are about $1/ea.

FML

Posted by: redc1c4 at May 24, 2020 04:36 PM (i6uJ1)

94 There's a baby rabbit on the back steps looking in through the sliding glass door.
Posted by: jsg


Soon.

Posted by: baby rabbit at May 24, 2020 04:36 PM (P1f+c)

95
For hamburgers, I like chips and dip. But for hotdogs, I prefer chips and dip.
Posted by: grammie winger at May 24, 2020 04:16 PM (lwiT4)


grammie, I love you so much for this!!!!

Posted by: Moki at May 24, 2020 04:36 PM (mFoNl)

96 So, no tips on grill conversions?

Posted by: Infidel at May 24, 2020 04:36 PM (sNpqr)

97 Have been doing the cedar plank thing for a bit, have to agree I'm not sure there's much effect. Though I do like the grilling mechanics - using foil just ends up with a big pool of liquid around the fish to deal with. Have never tried grilling "mats", but assume it would be the same.

Posted by: rhomboid at May 24, 2020 04:36 PM (El6T/)

98 have a good one but it requires shrimp and crab meat. Considering the cost of crab meat it is a once a year treat. I have used fake crab meat before but is no the same.
Posted by: Javems at May 24, 2020 04:32 PM (ofIwF)


Lion's Mane mushrooms taste just like crab meat...or so I've been told. Plus it's supposed to be good for you. Artificial crab meat is usually made of Pollack or Whitefish.

Posted by: Traveling Man Who's Stuck At Home&&&& at May 24, 2020 04:36 PM (ib8F/)

99 The best salmon is the one that is just caught

Posted by: REDACTED at May 24, 2020 04:37 PM (UUUON)

100 There's a baby rabbit on the back steps looking in through the sliding glass door.

Posted by: jsg at May 24, 2020 04:31 PM (KtbSq)


Rabbits have a very precarious life. They seem to have no defense against predictors other than they multiply pretty fast. My dad would catch one and I'd set it free if I could. Never make a good farmer, or cattleman.

Posted by: Colin at May 24, 2020 04:37 PM (xe8Dk)

101 Thanks for the article on green sauces. I can testify that That Green Sauce is delicious. You can buy it at different levels of heat, so don't be scared off by the jalepenos if you don't like that much heat. And real Green Goddess Dressing made with fresh herbs is delicious. That used to be very popular in the south when I was growing up.

The article didn't include Peruvian green sauce (aji verde). I made some Peruvian roasted chicken wings with that sauce last weekend. Amazing.

Posted by: Art Rondelet of Malmsey at May 24, 2020 04:37 PM (fTtFy)

102 Please stand by while we address certain technical issues...

Posted by: Cicero (@cicero) at May 24, 2020 04:04 PM (kVr0X)

You have no idea.




Posted by: CharlieBrown'sDildo at May 24, 2020 04:05 PM (dLLD6)

---
lemme poast a URL...


Posted by: redc1c4 at May 24, 2020 04:37 PM (i6uJ1)

103 Guess its a turkey burger with lettuce and tomato tonight. Hopefully hamburgers on the grill tomorrow.

Posted by: Skip at May 24, 2020 04:37 PM (ZCEU2)

104 I know I'm V
Canadian, and I apologize for that but can I make brats?

Posted by: Brother Northernlurker just another guy at May 24, 2020 04:37 PM (YdiWk)

105 The best salmon is the one that is just caught




Any fish is best just caught....

Posted by: runner at May 24, 2020 04:38 PM (zr5Kq)

106 Has anyone here ever cooked rabbit?

Posted by: Brother Northernlurker just another guy at May 24, 2020 04:38 PM (YdiWk)

107 Greetings:

Off topic except for the "fascist diktats" part, I just looked over Highway 1 heading south toward the beach and it's all backed up liked it's supposed to be on a sunny Sunday afternoon.

Posted by: 11B40 at May 24, 2020 04:38 PM (evgyj)

108 Cicero, unless your situation/location is unusual, you shouldn't have to restock the poison station for more than a few weeks before a nest is kaput. Which should provide relief until the next nest is established. The critters don't range beyond a certain radius, very much, on a regular basis.

Used the mechanical u-wire traps a few summers to protect the tomato plants - never had a customer survive the greeting. Pretty much instant lights-out, broken back.

Posted by: rhomboid at May 24, 2020 04:39 PM (El6T/)

109 The thing miss most about going out to eat is fish. I usually only order fish.

Posted by: Nevergiveup at May 24, 2020 04:39 PM (85Gof)

110 How about squirrel?

Posted by: Brother Northernlurker just another guy at May 24, 2020 04:39 PM (YdiWk)

111 Even tuna-types like marlin, swordfish are edible and flavorful just caught. In my opinion.

Posted by: runner at May 24, 2020 04:39 PM (zr5Kq)

112 Thanks for the info folks. I had an inkling the cedar was just a shiny new thing.

Posted by: cfo mom at May 24, 2020 04:39 PM (RfzVr)

113 Has anyone here ever cooked rabbit?
Posted by: Brother Northernlurker just another guy at May 24, 2020 04:38 PM (YdiWk)

Best rabbit I ever had was in Sicily. And I can not even talk about it in my wife's presence

Posted by: Nevergiveup at May 24, 2020 04:39 PM (85Gof)

114 Any fish is best just caught....
Posted by: runner at May 24, 2020 04:38 PM (zr5Kq)


don't be koi

Posted by: REDACTED at May 24, 2020 04:40 PM (UUUON)

115 94 There's a baby rabbit on the back steps looking in through the sliding glass door.
Posted by: jsg

Soon.
Posted by: baby rabbit at May 24, 2020 04:36 PM (P1f+c)

LOL!

Posted by: jsg at May 24, 2020 04:40 PM (KtbSq)

116 Koi is fancy name for Karp

Posted by: runner at May 24, 2020 04:40 PM (zr5Kq)

117 in re: side dishes, I got lab results that were done in July of last year this morning. (???) Sugar levels were inching up, so I want to nip that nonsense before I actually get the sugars.

Sooooo, non carby side dishes will have to be the norm. I can't think of any non carb side dishes for barbeque besides green salad. So thanks for your suggestions!

Posted by: Moki at May 24, 2020 04:40 PM (mFoNl)

118 Took advantage of a killer roast/fried chicken deal at a major chain grocery store, so roast chicken tonight. Just need to cut it up. And fried chicken once or twice in the coming week. All that plus dinner for us and one friend on Friday, for $20.

Posted by: rhomboid at May 24, 2020 04:41 PM (El6T/)

119 How about squirrel?
Posted by: Brother Northernlurker just another guy at May 24, 2020 04:39 PM (YdiWk)


Stop when you get to possum.

Posted by: Grannie Clampett at May 24, 2020 04:41 PM (kVr0X)

120 I've been holding onto an ulu for maybe 29++ years in the hopes that I will be able to skin a seal with it.

Got it from grandparents who went on an Alaska cruise.

It's a mandatory gift from Alaska. Cannot get an exit visa without one.

Posted by: Burnt Toast at May 24, 2020 04:41 PM (1g7ch)

121 but can I make brats?

Posted by: Brother Northernlurker just another guy at May 24, 2020 04:37 PM (YdiWk)



The best brats are the brats at the ballpark, covered in sauerkraut. However, due to the Current Unpleasantness, there is no baseball. I suggest finding a Packers fan to grill some up for you. Make sure they aren't a Vikings fan.

Posted by: grammie winger at May 24, 2020 04:41 PM (lwiT4)

122 Re: cooking rabbit--my Kentucky grandmother would fry it just like chicken. She made that for my New England dad when he and my mom were engaged, and he loved it, thought it was chicken. My mom told him it was rabbit afterward. I've never had any.

Posted by: skywch at May 24, 2020 04:41 PM (Y/Ps0)

123 Moki, mushrooms !

Posted by: runner at May 24, 2020 04:41 PM (zr5Kq)

124 The cedar plank is a just a thing
Posted by: Nevergiveup


Yeah, it's more of a talking point and little else.

Posted by: weft cut-loop at May 24, 2020 04:42 PM (vQNA/)

125 I actually have an ulu. I got it in Alaska 11 years ago. I've never used it. I'm not quite sure where it even is. But I have one.

Posted by: bluebell at May 24, 2020 04:42 PM (/669Q)

126 Good grief. Every woman I see looks hot.

Posted by: Brother Northernlurker just another guy at May 24, 2020 04:42 PM (YdiWk)

127 Koi is fancy name for Karp
Posted by: runner at May 24, 2020 04:40 PM (zr5Kq)



Ah. The old pigeon-squab marketing gambit.

Posted by: Grannie Clampett at May 24, 2020 04:42 PM (kVr0X)

128 I luvs me a "snappy" dog! From the deli case.

Posted by: Miley, the Duchess - Hydroxy Chloro Queen and Bat Soup Nazi at May 24, 2020 04:42 PM (rCwaK)

129 The best salmon is the one that is just caught

Posted by: REDACTED at May 24, 2020 04:37 PM (UUUON)

---
no.

the best salmon are the ones you use to fertilize corn, which you then feed to pigs and cattle, so you can eat them.

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

Posted by: redc1c4 at May 24, 2020 04:43 PM (i6uJ1)

130 The cedar plank is a just a thing
Posted by: Nevergiveup

Yeah, it's more of a talking point and little else.
Posted by: weft cut-loop at May 24, 2020 04:42 PM (vQNA/)



It's the clever racket that Big Cedar came up with to market unusable bits of wood at premium prices.

Posted by: Cicero (@cicero) at May 24, 2020 04:43 PM (kVr0X)

131 I thought an ulu was that thing that hung down in the back of your throat.

Posted by: grammie winger at May 24, 2020 04:43 PM (lwiT4)

132 Ulu knives are the deal for filleting salmon or other large fish like pike. Especially shine when stealing salmon or pike, does a quick job leveraging through the spine.
I don't use it for much else.

Posted by: Heirloominati at May 24, 2020 04:44 PM (rqgqe)

133 Toro is the most fab part of a fish

Posted by: REDACTED at May 24, 2020 04:44 PM (UUUON)

134 Moki, what about cole slaw? Grilled veggies? Cucumber salad? Don't laugh, but I make a delicious quinoa salad if you want the recipe.

Posted by: bluebell at May 24, 2020 04:44 PM (/669Q)

135 I thought an ulu was that thing that hung down in the back of your throat.
Posted by: grammie winger at May 24, 2020 04:43 PM (lwiT4)


I understand that emergency room docs have found them in even stranger places than that.

Posted by: Cicero (@cicero) at May 24, 2020 04:45 PM (kVr0X)

136 Bought a air fryer and cooked a chicken (fryer) in it with Kosmos dry rub. Came out quite good, but I kind of cooked it to long at 350. Next time it will come out right!

Posted by: Colin at May 24, 2020 04:45 PM (xe8Dk)

137 FML


Posted by: redc1c4 at May 24, 2020 04:36 PM (i6uJ1)

+++I understand your plight. I seems like every single processed food item contains soy. Has it always been this way and I just never noticed it before?Or has soy been introduced into preparing food just in recent years? I remember, though even way back when I was young going on cross-country trips through farm land, I would see fields of soy beans and wondered what food industry used so much of this plant.

Posted by: washrivergal at May 24, 2020 04:45 PM (lmUUv)

138 Toro is the most fab part of a fish
Posted by: REDACTED at May 24, 2020 04:44 PM (UUUON)

Sounds like bull.

Posted by: Brother Northernlurker just another guy at May 24, 2020 04:45 PM (YdiWk)

139 Sounds like bull.
Posted by: Brother Northernlurker just another guy at May 24, 2020 04:45 PM (YdiWk)


a self-propelled bull

Posted by: REDACTED at May 24, 2020 04:46 PM (UUUON)

140 I find the cedar plank taste off putting at best.
Grilled salmon, skin side down till done, peels right off the skin. A few alder chips is worth the trouble to find for the classic flavor, but I also enjoy cherry.

Posted by: Heirloominati at May 24, 2020 04:47 PM (rqgqe)

141 But CBD, will there be homemade bread?

Posted by: bluebell at May 24, 2020 04:47 PM (/669Q)

142 Cicero, unless your situation/location is unusual, you shouldn't have to restock the poison station for more than a few weeks before a nest is kaput.

My back yard is adjacent to a big undeveloped area that has an unlimited supply of critters -- coyotes, squirrels, rabbits, snakes, rats, even the occasional bobcat. The rats never stay away for very long.

Posted by: Cicero (@cicero) at May 24, 2020 04:48 PM (kVr0X)

143 Caddyshack is on IFC

Posted by: jsg at May 24, 2020 04:49 PM (KtbSq)

144 123 Moki, mushrooms !
Posted by: runner

Oh yeah! I love mushrooms sauteed in butter, garlic and red wine!!! Thanks!!!

bluebell: yes please!!! I like quinoa, unlike my family. But I'm already cooking for four different food allergy issues per meal, so why not make something just for me?!

Posted by: Moki at May 24, 2020 04:49 PM (mFoNl)

145 Bluebell I would love the recipe!

Posted by: Jewells45 at May 24, 2020 04:49 PM (dUJdY)

146 Skin or no: the answer here is usually.... hot dogs are for kids or baseball games, let's grill some bratwursts.

Sides: chips. hot dogs, add baked beans. burgers, add a pickle spear. If you're doing the invite-the-neighbors, picnic-grill-out thing, I believe MN law requires all of above, plus potato salad and at least one cold pasta salad. Possibly a veggie or fruit tray bought by the guy who came straight from work.

Napoleon grills: Mine has been ok. My previous "stainless steel" grill rusted. This one hasn't, so far (3 years.)

Posted by: mikeski at May 24, 2020 04:49 PM (P1f+c)

147 Northernlurker, dredge it in flour with some salt and pepper to taste. Brown it in a bit of oil. Deglaze the pan with red or white wine. Put in all in a roasting pan in the oven, til done. May add more liquid to that if needed. Make some gravy with the drippings after. Rabbit or squirrel.

I know after my dad skinned and cleaned them he soaked them in cold salt water, but I'm not sure for how long.

Posted by: My life is insanity at May 24, 2020 04:49 PM (rhHLR)

148 Ulu for steaking the salmon...
not stealing

Posted by: Heirloominati at May 24, 2020 04:49 PM (rqgqe)

149 why cook something that is fab raw

schmundie on a cedar plank sounds......off putting

Posted by: REDACTED at May 24, 2020 04:50 PM (UUUON)

150 See, now, it all depends.

For eating a dog and a bun, it must have casing. It needs to have snap.

But for hot dogs cut up into baked beans, mac and cheese, or other casserole, skinless is preferred.

Of course, it bears repeating, No Ketchup.

Posted by: San Franpsycho at May 24, 2020 04:51 PM (EZebt)

151 143 Caddyshack is on IFC
Posted by: jsg at May 24, 2020 04:49 PM (KtbSq)


Greatest movie of all time

2nd is used is Used Cars

Posted by: REDACTED at May 24, 2020 04:51 PM (UUUON)

152 Back in the Eisenhower administration I put ketchup on whatever hot dogs (cheap) we had. Back then I put ketchup on just about everything except cereal and desserts. Now most hot dogs don't agree with me except Hebrew National. And they get yellow mustard and either relish or well drained kraut on a toasted bun.

Better still, brats instead of hot dogs. They are, along with kringle, one of the better things to come out of Wisconsin. Mrs. JTB is the best thing from Wisconsin.

Hot dogs or brats side dishes: German potato salad and sweet corn on the cob dripping with butter and salt.

Posted by: JTB at May 24, 2020 04:51 PM (7EjX1)

153 Moki - some sort of cucumber salad?

Posted by: cfo mom at May 24, 2020 04:52 PM (RfzVr)

154 Those hot dogs remind me of my fingers.

Posted by: Smokin' Uncle Joe Biden at May 24, 2020 04:53 PM (EgshT)

155
PNW Tulalip indians rack their flayed salmon on alder limbs and bake it over a long open trench fire. It's worth a trip to the res for that.

Posted by: 13times at May 24, 2020 04:53 PM (K3B2k)

156 Mikeski: So, no brats for brats?

Posted by: Trimegistus at May 24, 2020 04:53 PM (kQ7xK)

157 > 72 I should probably stop at two beer. All the women are looking good.
Posted by: Brother Northernlurker just another guy at May 24, 2020 04:27 PM (YdiWk)



'Sup baby? I all about breaking your hips tonight.

Posted by: Tank Abrams at May 24, 2020 04:53 PM (M5nId)

158 I give up

I'm too loaded

Posted by: REDACTED at May 24, 2020 04:54 PM (UUUON)

159 FIRST!!!!!

Posted by: Sponge - China is asshoe! at May 24, 2020 04:55 PM (Zz0t1)

160 I love food.....

Posted by: Sponge - China is asshoe! at May 24, 2020 04:55 PM (Zz0t1)

161 Better Brat, the white one or the red?

Posted by: Sponge - China is asshoe! at May 24, 2020 04:55 PM (Zz0t1)

162 I'm wearing my shorts and tank top!

Posted by: Stacy Abrams at May 24, 2020 04:56 PM (a4EWo)

163 I'm wearing my shorts and tank top!
Posted by: Stacy Abrams at May 24, 2020 04:56 PM (a4EW

One more beer babe. One more beer.

Posted by: Brother Northernlurker just another guy at May 24, 2020 04:56 PM (YdiWk)

164 OOps, this was supposed to be posted in THIS thread:
---
Local grocery store has special hours for "at risk" shoppers; all the 6' spaced magic footprints on the floor; requires checkers to wear masks; has big signs saying "social distancing is critical"; reduced hours due to Commie Cold (formerly open 24hrs) &blablabla....and then, this


Free-standing, hand-lettered sign at entrance:

"Raw Milk Available Here!"


Methinks: AYFKM?
---

BarfBlog reminded me of that...


---
Ulu takes some practice, but is pretty handy. Mom got one probably 30 years ago and loved it.

Posted by: JQ at May 24, 2020 04:56 PM (whOIk)

165 Here's the quinoa salad recipe:

https://tinyurl.com/y3mtdtcp

It's light and delicious. I am not a big fan of hot quinoa, but I really like it chilled in this salad. It's almost like tabbouleh, which I love.

Posted by: bluebell at May 24, 2020 04:56 PM (/669Q)

166 Better Brat, the white one or the red?
Posted by: Sponge - China is asshoe! at May 24, 2020 04:55 PM (Zz0t1)


The red is the Best...the white is the Bockwurst.

Posted by: Traveling Man Who's Stuck At Home&&&& at May 24, 2020 04:57 PM (ib8F/)

167 I'm wearing my shorts and tank top!

Well, there goes my appetite.

Posted by: Jewells45 at May 24, 2020 04:57 PM (dUJdY)

168 I see my snark made it into a post.... cool. Also embarrassed, sort of.

I had my proverbial ass handed to me this week when my wife declared she's going to try her hand and Sous Vide.

Karma... it's not just a river in Egypt.

Posted by: Martini Farmer - Not Masked and Hearding Cats at May 24, 2020 04:57 PM (3H9h1)

169 I'm in the middle of a 14 hr day making ice cream. 18 gallons of Marion berry pie crust, done, on to Huckleberry.

Posted by: KarlHungus at May 24, 2020 04:57 PM (OpkeL)

170 I occasionally make a green sauce for enchiladas, using jalapenos, serranos and tomatillos. Pace also makes a green salsa.

And Taco Bell used to (?) offer a green sauce if you special ordered it. I dunno if they still do.

That's my idea of going green.

Posted by: GnuBreed at May 24, 2020 04:57 PM (Z4rgH)

171 Red is the Brat dammit.

Posted by: Traveling Man Who's Stuck At Home&&&& at May 24, 2020 04:57 PM (ib8F/)

172 cedar planking makes cooking feesh on a grill easier, because there's no feesh mess left to clean.

during salmon season, when Resident 3vil turns into a fish eating bear, just go to the lumber yard, and buy a red cedar fence plank or two, then cut it into the length needed that day.

olive oil on a platter, feesh rinsed off with bottle water, patted dry with paper towels, then skin side down onto the platter.

*LIGHTLY* season said feesh, then transfer to the plank.

cook with indirect heat until you see little white bubbles on the top.

remove plank from fire, transfer feesh to clean platter and serve.

board can go in the trash, or into the kindling pile for the next winter.

then dig into the steak you prepared for yourself.

Posted by: redc1c4 at May 24, 2020 04:58 PM (i6uJ1)

173 169 I'm in the middle of a 14 hr day making ice cream. 18 gallons of Marion berry pie crust, done, on to Huckleberry.
Posted by: KarlHungus at May 24, 2020 04:57 PM (OpkeL)


Primary ingredient: crack.

Posted by: Insomniac - Ex Cineribus Resurgo at May 24, 2020 04:58 PM (NWiLs)

174 Thanks bluebell! I bookmarked it.

Posted by: Jewells45 at May 24, 2020 04:58 PM (dUJdY)

175 I'm in the middle of a 14 hr day making ice cream. 18 gallons of Marion berry pie crust, done, on to Huckleberry.
Posted by: KarlHungus at May 24, 2020 04:57 PM (OpkeL)
-------

Whoa. Where do you live and how do I get there?

Posted by: bluebell at May 24, 2020 04:58 PM (/669Q)

176 Thanks for all the pasta salad ideas, they all sound good, I found a big jar of Israeli couscous in the pantry. It is the large pearl size, I'm thinking of trying to make pasta salad with that tomorrow.

Posted by: Stacy Abrams at May 24, 2020 04:59 PM (a4EWo)

177 You're welcome, Jewells! I made it again last night and we are having the leftovers tonight with our burgers. So good.

Posted by: bluebell at May 24, 2020 04:59 PM (/669Q)

178 I'm in the middle of a 14 hr day making ice cream. 18 gallons of Marion berry pie crust, done, on to Huckleberry.
Posted by: KarlHungus at May 24, 2020 04:57 PM (OpkeL)


I'm not familiar with Marion Berry pie crust. Is crack cocaine part of the recipe?

Posted by: Cicero (@cicero) at May 24, 2020 04:59 PM (kVr0X)

179 Damn you, Insom!

Posted by: Cicero (@cicero) at May 24, 2020 05:00 PM (kVr0X)

180 You can't cook without spices!

https://twitter.com/dadogcosmo/status/
1261478998753849352

Posted by: andycanuck at May 24, 2020 05:00 PM (TQ/zJ)

181 It's light and delicious. I am not a big fan of hot quinoa, but I really like it chilled in this salad. It's almost like tabbouleh, which I love.
Posted by: bluebell at May 24, 2020 04:56 PM (/669Q)

===

Quinoa has almost become the complete replacement for rice, pasta, and potatoes in my diet. Eating a lot of groats too.

Posted by: San Franpsycho at May 24, 2020 05:00 PM (EZebt)

182 I'm wearing my shorts and tank top!

Posted by: Stacy Abrams at May 24, 2020 04:56 PM (a4EWo)


The thing is, it is actually a tank. She could wear a T-34 like nobody's bizness.

Posted by: GnuBreed at May 24, 2020 05:00 PM (Z4rgH)

183 Oregon, not all left coast ice cream companies are run by socialists... And yes I always get the marion berry crack jokes. Over here marion berries are a hybrid type of BlackBerry.

Posted by: KarlHungus at May 24, 2020 05:01 PM (OpkeL)

184 I'm not familiar with Marion Berry pie crust. Is crack cocaine part of the recipe?
Posted by: Cicero (@cicero) at May 24, 2020 04:59 PM (kVr0X)


Newest flavor by Ben& Jerry's.

Posted by: Traveling Man Who's Stuck At Home&&&& at May 24, 2020 05:01 PM (ib8F/)

185 Hydroxychloroquinoa??

Posted by: andycanuck at May 24, 2020 05:02 PM (TQ/zJ)

186
I whipped up some Shiso Simple Syrup as an experiment, and I have to say it was as resounding success.

You can find shiso leaves (usually green shiso) in Japanese markets. Sometimes it's called the "beefsteak plant" in English.

It's flavor is said to be basil-like or mint-like but I don't get that at all. The flavor for me is totally unique and delicious.

So, how to make shiso simple syrup?
Step one: Make simple syrup - Mix equal quantities of water and sugar. Bring to a boil.
Step two: Add a couple of handfuls of chopped up shiso to boiling syrup. Turn off heat. Leave leaves to steep for a minimum of a half hour. Longer if you want a stronger flavor. Take out leaves and refrigerate syrup. It should last one to two weeks.

Now the fun part! The cocktails!

Shiso Margarita

1.5 oz tequila
1 oz shiso simple syrup
.5 oz lime juice

Shake with ice. Strain. Drink.

This is an outstanding cocktail. You'd swear tequila was invented just to make Shiso margaritas, they blend so well. Shiso Margaritas are proof that God loves us.

Fresh Shiso Gimlet

2 oz gin

1 oz shiso simple syrup

1 oz fresh lime juice

Shake with ice. Strain drink.

Excellent cocktail. Shiso and gin go very well together.


Shiso-Tini

2 oz gin

1 oz shiso simple syrup

.5 oz Kina L'Aero D'or (or your fave vermouth or another quinquina if you have it)

2 dashes orange bitters

Shake with ice. Strain. Drink.


Again Gin and Shiso have a love affair going on. The citrus of the Kina makes this really pop.


Tonight, Ima gonna try a Shiso 20th Century. Use the shiso syrup instead of the creme de cacao.

This is an easy modification for serving unique and delicious drinks.

Give it a whirl.

Posted by: naturalfake at May 24, 2020 05:02 PM (z0XD8)

187 Tall girls, short girls thin girls not so thin girls--they all look good.
I better cut myself off now.

Posted by: Brother Northernlurker just another guy at May 24, 2020 05:02 PM (YdiWk)

188 Insomniac serves no ice cream before its time


What the hell takes two weeks to make ice cream?

Posted by: Skip at May 24, 2020 05:03 PM (ZCEU2)

189 Moki, are you opposed to cauliflower ? Because low carb and high in vitamin C. Roasted. Takes abt 20 mns. Sprinkle with Romano or parmesan to add more umph.

Posted by: runner at May 24, 2020 05:03 PM (zr5Kq)

190 OT --

Does anyone have Secret Squirrel's e-mail? I bought his book, am loving it, but when I went to post a review (5-star!) Amazon said I didn't qualify to post a review because I hadn't spent $50 via credit card in the requisite time period.

Since I buy their gift cards, and haven't used credit cards in roughly 30 years due to bad experiences, seems I may never be able to. But I want him to know I tried, and am loving Three Lieutenants!

Posted by: Empire1 at May 24, 2020 05:03 PM (IVHho)

191 Tall girls, short girls thin girls not so thin girls--they all look good.
I better cut myself off now.
Posted by: Brother Northernlurker just another guy at May 24, 2020 05:02 PM (YdiWk)



Do you have bowling trophies? Try inviting one up to see them.

Posted by: Cicero (@cicero) at May 24, 2020 05:03 PM (kVr0X)

192 I told Mrs. Franpsycho I wanted hot dogs today.

She laughed.

But it's Memorial Day I whined.

She told me LOLGF.

Posted by: San Franpsycho at May 24, 2020 05:03 PM (EZebt)

193 We snort our ice cream around these parts.

Posted by: Zombie Marion Berry at May 24, 2020 05:04 PM (EgshT)

194 Mrs. TND and I went out to dinner this week for her birthday at our favorite white tablecloth restaurant. I had cornmeal encrusted deep fried lobster tails with Thai chili sauce. It's what I get every time because that's what I do.

She had braised beef cheeks. OMG, the most tender, tasty & juicy beef I have ever tasted. So now the question is where to get beef cheeks? There don't seem to be any pure butcher shops in our neck of the woods. Probably not a chance at the grocery chains. They can't even keep ground beef in stock.

Posted by: TN Deplorable at May 24, 2020 05:05 PM (mgeBd)

195 Tall girls, short girls thin girls not so thin girls--they all look good.

Posted by: Brother Northernlurker just another guy at May 24, 2020 05:02 PM (YdiWk)

Especially when they smell so good

Posted by: Nevergiveup at May 24, 2020 05:05 PM (85Gof)

196 En garde!

Posted by: Lt. Hikaru Ulu at May 24, 2020 05:05 PM (H5knJ)

197 Sort of like an Ulu knife, though way better, is offered by Kent Rollins at his website, he's the cowboy chuckwagon cook on YT. They are handmade in good ole US of A out of old saw blades. A little spendy maybe at $80 but you'll treasure it, I promise you that.

Posted by: Common Tater at May 24, 2020 05:05 PM (w0XWc)

198 Tonight I'm grilling flank steak.

One with a Dijon mustard/Rosemary marinade.

One with a Lime juice and Oakridge Smoky Chili Lime Rub.

Should be good.

Posted by: naturalfake at May 24, 2020 05:06 PM (z0XD8)

199 Oh, my! A gay blade!

Posted by: andycanuck at May 24, 2020 05:06 PM (TQ/zJ)

200 I made Sous Vide baby ribs yesterday. Bathed them for 24 hrs at 155 degrees. Used two rubs 1. salt, pepper,smoked paprika, ground jalapeņo 2: salt, pepper, garlic powder, Chinese five spice powder.

Finished on grill. Asian ones got a hoisin/soy/ginger/garlic glaze the others got a Carolina style BBQ sauce.

They turned out really good, preferred the Asian ones, but I love those flavors anyway.

Posted by: ghost of hallelujah at May 24, 2020 05:08 PM (oAY8z)

201 the white is the Bockwurst.

Posted by: Traveling Man Who's Stuck At Home&&&& at May 24, 2020 04:57
------------------------------
That was Dad's favorite. Never can find it around here. Used to be couple of butchers in STL that carried it regularly.

Posted by: olddog in mo, F*ck BofA & uckfay ancercay at May 24, 2020 05:08 PM (Dhht7)

202 Could someone please 'splain to me what's so great about raw milk?

Posted by: JQ at May 24, 2020 05:09 PM (whOIk)

203 Anyone looked at the prices of "American made" pellet grill/smokers?

Yikes...

I want one, but the prices are outta' sight.

We're on a "buy American" thing right now. It's hard. China is asshoe.

Posted by: Martini Farmer - Not Masked and Hearding Cats at May 24, 2020 05:09 PM (3H9h1)

204 No Ulu here.

Maybe a Ginsu

Posted by: jsg at May 24, 2020 05:09 PM (KtbSq)

205 Just looked up Beef Cheeks and I'll just say...nah bruh.

Posted by: Traveling Man Who's Stuck At Home&&&& at May 24, 2020 05:13 PM (ib8F/)

206 Could someone please 'splain to me what's so great about raw milk?
Posted by: JQ at May 24, 2020 05:09 PM (whOIk)

===

E.coli, salmonella

Posted by: San Franpsycho at May 24, 2020 05:13 PM (EZebt)

207 Could someone please 'splain to me what's so great about raw milk?

Posted by: JQ


It's natural, and natural is better.

Posted by: hippies in tie-dye coronavirus masks at May 24, 2020 05:13 PM (P1f+c)

208

I blanch and remove tomatillo skins before making chile verde sauce otherwise the sauce is too tart for my taste.

I used to grow tomitilloes and the skins on ripe, yellow tomitillo were still too tart and leathery for my taste.

Chile verde pork roast baked with quartered red potatoes, onions and brussel sprouts. Fantastic.

Posted by: 13times at May 24, 2020 05:14 PM (K3B2k)

209 I love cauliflower, runner. Steamed, roasted, mashed, riced, love it. So a cauliflower rice salad with tomatoes, shredded carrots, blanched broccoli florets and slivered kalamata olives with an olive oil vinaigrette would be a pretty good replacement for potato salad!!! Thank you!!!!!

Posted by: Moki at May 24, 2020 05:14 PM (mFoNl)

210 I haven't been able to find flank steak for months.

Posted by: Infidel at May 24, 2020 05:15 PM (sNpqr)

211 My bro is a bit of a foodie.

He swears by this system and claims that it's idiot proof. Even if you've never cooked.

It's an induction cooker run by a program on your cellphone. The recipes tell you exactly which ingredients to get and how to precisely cook everything.

He has one and his wife who's always claimed she can't cook, now turns out gourmet meal regularly.

Any way, they have their once a year 35% off sale going on now.

Here's the website:

hestancue.com

Check it out.

Posted by: naturalfake at May 24, 2020 05:15 PM (z0XD8)

212 Just looked up Beef Cheeks and I'll just say...nah bruh.
Posted by: Traveling Man Who's Stuck At Home&&&& at May 24, 2020 05:13 PM (ib8F/)

Are we talking about Stacy Abrams again?

Posted by: Brother Northernlurker just another guy at May 24, 2020 05:15 PM (YdiWk)

213 Could someone please 'splain to me what's so great about raw milk?
Posted by: JQ at May 24, 2020 05:09 PM (whOIk)



It gives you that "right from the cow's teat" experience without the risk of getting shot by the farmer.

Posted by: Cicero (@cicero) at May 24, 2020 05:15 PM (kVr0X)

214

https://grasslandbeef.com/beef-cheeks

Posted by: Duncanthrax at May 24, 2020 05:15 PM (DMUuz)

215 That's why I'm trying to figure out out to convert crappy gas grill to charcoal.

Posted by: Infidel at May 24, 2020 05:17 PM (sNpqr)

216 Does anybody have a really good pasta salad recipe? I haven't made it in a long time and I am looking for a new recipe to try.
Posted by: Debby Doberman Schultz

I have an expensive one... it's killer, though.

Posted by: MarkY at May 24, 2020 05:17 PM (nM/fW)

217 165-thanks bluebell!! I love tabbouleh too, and this is a beautiful recipe. Putting the ingredients on my grocery list!!

Posted by: Moki at May 24, 2020 05:18 PM (mFoNl)

218 Hamburger wasn't all there usually is but didn't see any limit signs like a couple weeks ago.

Posted by: Skip at May 24, 2020 05:20 PM (ZCEU2)

219 Just looked up Beef Cheeks and I'll just say...nah bruh.
Posted by: Traveling Man Who's Stuck At Home&&&& at May 24, 2020 05:13 PM (ib8F/)



Beef cheeks are delish!

They were one of those "trash parts" that butchers regularly took home because they were so tasty and tender.

Beef cheeks used to be super cheap, bu-u-u-u-ut now the foodies have gotten ahold of them,

and the prices are ridiculous.

Posted by: naturalfake at May 24, 2020 05:21 PM (z0XD8)

220 Rabbit is flavorless and not a whole lot of meat there to eat. Gotta eat lots like those mudbugs, which also kinda suck.

A waste of time.

But it beats starving to death.

Posted by: Hairyback Guy at May 24, 2020 05:21 PM (Z+IKu)

221 Turned on the A/C this afternoon. Reached 78 deg. in the house, that's it. I'll have to go back and check old calendars to see when I have done this in the past.

Almost made it to June.

Posted by: Mike Hammer, etc., etc. at May 24, 2020 05:22 PM (L47aO)

222 It's natural, and natural is better.
Posted by: hippies in tie-dye coronavirus masks


That's my first guess.

Anything more.... convincing.... than that?

Because, yeah, what SFpsycho said, plus campylobacter, listeria, brucella, cryptosporidium, and probably many more-- yuck!

Posted by: JQ at May 24, 2020 05:22 PM (whOIk)

223 It gives you that "right from the cow's teat" experience without the risk of getting shot by the farmer.
Posted by: Cicero
---------

...or kicked by the cow.

Posted by: Mike Hammer, etc., etc. at May 24, 2020 05:24 PM (L47aO)

224
Pasta salad
In large stainless bowl, crush 4 cloves of garlice with kosher salt.
Start 1/2 pound bacon cooking, and package of shell pasta.
Dice half a large onion. Toss it in.
Crumble feta cheese in (I like brined in the block).
12 ounces (minimum) kalamata olives. Chopped.
Toss in the bacon, crumbled.
Toss in the pasta.
Extra virgin olive oil over all, then into the fridge to marry.
We eat about 1/4 of it still hot.

Posted by: MarkY at May 24, 2020 05:24 PM (nM/fW)

225 Because, yeah, what SFpsycho said, plus campylobacter, listeria, brucella, cryptosporidium, and probably many more-- yuck!
Posted by: JQ at May 24, 2020 05:22 PM (whOIk

Those are characters from LOTR right?

Posted by: Brother Northernlurker just another guy at May 24, 2020 05:24 PM (YdiWk)

226 Hamburger wasn't all there usually is but didn't see any limit signs like a couple weeks ago.

Posted by: Skip at May 24, 2020 05:20 PM
-----------------------------
No limits here except for the price. It's up to $8/lb for 80/20 blend.

Posted by: olddog in mo, uckfay ancercay at May 24, 2020 05:24 PM (Dhht7)

227 now the foodies have gotten ahold of them,

and the prices are ridiculous.
Posted by: naturalfake

Same with ham hocks.

Posted by: Infidel at May 24, 2020 05:25 PM (sNpqr)

228 Last night the wife made raviolis with mushrooms, 3 cheeses, basil and spinach, in a brown sage butter sauce.

Posted by: CrotchetyOldJarhead at May 24, 2020 05:25 PM (NZbXf)

229 It's an induction cooker run by a program on your cellphone.
---------

What could go wrong?

Posted by: Mike Hammer, etc., etc. at May 24, 2020 05:25 PM (L47aO)

230
I've thrown smoked salmon in that salad when I've had some around, too.

Posted by: MarkY at May 24, 2020 05:26 PM (nM/fW)

231 I still haven't taken delivery of the new Weber yet...

I made 7 1/2 dozen chocolate chocolate chip cookies that are chilling...

I also have a red velvet Bundt cake in the oven.

I have no idea what to make for dinner and it's 4:30...

Posted by: lin-duh en fugue at May 24, 2020 05:27 PM (UUBmN)

232 So, anyway, I thought it ludicrous that the store would hype all the cv19 seeefftteeee bs while also touting raw milk.

Posted by: JQ at May 24, 2020 05:28 PM (whOIk)

233 >>Pasta salad...
Posted by: MarkY at May 24, 2020 05:24 PM (nM/fW)

That sounds really good! I will definitely have to try that

Posted by: My life is insanity at May 24, 2020 05:28 PM (rhHLR)

234 It is common knowledge that all BBQ tastes better with grill marks.

Posted by: Diogenes at May 24, 2020 05:28 PM (axyOa)

235 231 I still haven't taken delivery of the new Weber yet...

I made 7 1/2 dozen chocolate chocolate chip cookies that are chilling...

I also have a red velvet Bundt cake in the oven.

I have no idea what to make for dinner and it's 4:30...
Posted by: lin-duh en fugue at May 24, 2020 05:27 PM (UUBmN)
-------
Sounds like a pretty good meal right there!

Posted by: Weasel at May 24, 2020 05:28 PM (MVjcR)

236 That sounds really good! I will definitely have to try that
Posted by: My life is insanity

It's about a $20 dish, but you'll eat it for breakfast.

Real crowd-pleaser at dinners and BBQ's.

Posted by: MarkY at May 24, 2020 05:29 PM (nM/fW)

237 Yeah. I'd not drink raw milk unless you're the guy milking the cow.

My grandfather was a cattle rancher so when we visited we had unskimmed fresh milk daily.

Posted by: 13times at May 24, 2020 05:29 PM (K3B2k)

238 When we were kids, we used to get the milk straight from the cow at the grandparents house. It was different than homogenized milk, that's for sure. Looked like white colored water with bits floating in it. Couldn't drink it straight, but in a bowl of cereal, it was okay.

Posted by: Traveling Man Who's Stuck At Home&&&& at May 24, 2020 05:30 PM (ib8F/)

239 I made 7 1/2 dozen chocolate chocolate chip cookies that are chilling...

I also have a red velvet Bundt cake in the oven.

I have no idea what to make for dinner and it's 4:30...
Posted by: lin-duh en fugue at May 24, 2020 05:27 PM

Got milk? (Pasteurized, of course!!!)

Posted by: JQ at May 24, 2020 05:30 PM (whOIk)

240 Contactless drive thru.

Except that making change for a $20 bill thing.

Posted by: jsg at May 24, 2020 05:30 PM (KtbSq)

241 I think I'll buy some brats for dinner. Please don't be offended.

Posted by: Brother Northernlurker just another guy at May 24, 2020 05:30 PM (YdiWk)

242 I have no idea what to make for dinner and it's 4:30...

Posted by: lin-duh en fugue at May 24, 2020 05:27 PM
------------------------------
Chili dogs?

Posted by: olddog in mo, uckfay ancercay at May 24, 2020 05:30 PM (Dhht7)

243 I've thrown smoked salmon in that salad when I've had some around, too.
Posted by: MarkY


My smoked salmon never lasts long enough for a salad. By the time it reaches the fresh bread, cheese and beer, it was gone.

Posted by: Diogenes at May 24, 2020 05:31 PM (axyOa)

244 84 What do the Horde put in their hamburger patties

Worchestershire sauce and minced onions.

Posted by: Vlad the Impaler, whittling away like mad at May 24, 2020 05:32 PM (d6mdH)

245 White House bars entry of non-US citizens traveling from Brazil, citing coronavirus concerns

Left wings screams bloody murder in 3 2 1 or maybe not since they are so concerned about the Virus? You pick

Posted by: Nevergiveup at May 24, 2020 05:33 PM (85Gof)

246
The cased vs uncased:
WE make our own breakfast sausage, and when we ran out of casing, we just squeezed the meat on out, and cut it to length.
Actually kind of prefer it without the casing. Cooks more evenly.
Freeze them individually on cookie sheets, then package them into 1# and vacuum seal for freezer.
I like spicy, she prefers fennel... eesh.

Posted by: MarkY at May 24, 2020 05:33 PM (nM/fW)

247 232 - When all is said and done and we finally have some valid retrospective epidemiological work in hand, I guarantee that the elevated risk of serious illness or death from Covid-19 is going to be far less that the risks of, say, smoking. Yet look at all the photos of assholes in masks with cigarettes. Not really trying to bitch about smokers per se. My point is that we all voluntarily encounter risks far more serious than Covid-19.

Posted by: bear with asymmetrical balls at May 24, 2020 05:33 PM (H5knJ)

248 I have had milk that came right out of the milking pail and it is glorious. Fresh milk doesn't get stored for more than a day anyway.

Posted by: Ben Had at May 24, 2020 05:33 PM (Df0qC)

249 Talk of raw milk reminds me of the scene in Napoleon Dynamite.

Posted by: Kilroy wasn't here at May 24, 2020 05:33 PM (2DOZq)

250 Here's another cooking product my bro swears by.

They also have a Memorial Day Sale going on:


https://stargazercastiron.com


I can't really justify that price for a cast iron skillet to myself, but he thinks they're superior in every way.

Check it out.

Maybe you will feel the same.

Posted by: naturalfake at May 24, 2020 05:34 PM (z0XD8)

251
My smoked salmon never lasts long enough for a salad. By the time it reaches the fresh bread, cheese and beer, it was gone.

Posted by: Diogenes

Ain't that the truth! Maybe catch bigger fish?
Heh.
I do prefer crackers over the bread, though.

Posted by: MarkY at May 24, 2020 05:34 PM (nM/fW)

252 Dinner time approacheth! I'm boiling up some frozen mixed veggies, and will have my Sunday night sauteed salmon for the entree. Maybe some French bread with butter.

Anybody watching the Downton Abbey marathon on PBS?

Posted by: Wolfus Aurelius at May 24, 2020 05:39 PM (rpbg1)

253
That Stargazer cast iron looks great, but I wish they sold the lid, too.
We use our Dutch over lid on our cast, but it doesn't fit perfectly.
You CAN take Lodge, and hand buff... takes a few hours, so the $145 is not out of line, in my mind.
Best skillet I have is an 8" that I inherited from Pops, who got it from his aunt.
Too little for anything but eggs, or caramelized sweet corn, etc.

Posted by: MarkY at May 24, 2020 05:39 PM (nM/fW)

254 Luckily, I can buy all the exact ingredients the good hotdog joints around here use. I actually like mine better because they're hot. The only thing I can't do is fries. I've come so close to pulling the trigger on a deep fryer it's hard to resist. I love deep fried anything but my arteries don't.

Posted by: dartist at May 24, 2020 05:40 PM (K22Va)

255 What do the Horde put in their hamburger patties?

Posted by: Trimegistus at May 24, 2020 04:31 PM (kQ7xK)



Nothing.

I go with Bobby Flay's advice on hamburgers - ie. that oof you mixing ingredients in your hamburger meat. You're not making hamburger. You're making meat loaf.

So, for me just salt and pepper on the outside of the patty and grill them.

Then you can add various fixings to add extra flavor to your hamburger.


By the way, his "Bobby Flay's Burgers, Fries, and Shakes" cookbook is totally awesome and will up your burger game in every way possible.

Your fries and shake game too!

Posted by: naturalfake at May 24, 2020 05:40 PM (z0XD8)

256 Speaking of eggs: My local supermarket and Walmart all have the usual "extra-large" white eggs, which really are sort of medium-sized; their "medium" is pretty small. Is there any real advantage to buying brown eggs? Are they larger, tastier, or in some way an improvement over white ones?

Posted by: Wolfus Aurelius at May 24, 2020 05:41 PM (rpbg1)

257 White House bars entry of non-US citizens traveling from Brazil, citing coronavirus concerns

Left wings screams bloody murder in 3 2 1 or maybe not since they are so concerned about the Virus? You pick

Posted by: Nevergiveup


They'll stick to their playbook:

1) Racist!
B) Should have done it two weeks ago! Too late now!
iii) The above are only self-contradictory if you think about it, so don't think about it!

Posted by: mikeski at May 24, 2020 05:42 PM (P1f+c)

258 Casing hot dogs for sure. Specifically, Hoffman brand.

Posted by: Pennsyltucky at May 24, 2020 05:42 PM (+3rQF)

259 Is there any real advantage to buying brown eggs? Are they larger, tastier, or in some way an improvement over white ones?
Posted by: Wolfus Aurelius at May 24, 2020 05:41 PM (rpbg1)

You'll be helping disadvantaged Chickens of Color realize their dreams.

Posted by: jsg at May 24, 2020 05:43 PM (KtbSq)

260 Anyone looked at the prices of "American made" pellet grill/smokers?



Yikes...



I want one, but the prices are outta' sight.



We're on a "buy American" thing right now. It's hard. China is asshoe.

Posted by: Martini Farmer - Not Masked and Hearding Cats at May 24, 2020 05:09 PM (3H9h1)

---
check out Z Grills. the local Safeway chain store is selling one for $349.

Posted by: redc1c4 at May 24, 2020 05:43 PM (i6uJ1)

261 What do the Horde put in their hamburger patties?

Lawry's seasoned salt on one side and throw that side down first.

Posted by: dartist at May 24, 2020 05:43 PM (K22Va)

262 Is there any real advantage to buying brown eggs? Are they larger, tastier, or in some way an improvement over white ones?
Posted by: Wolfus Aurelius at May 24, 2020 05:41 PM (rpbg1)


They're from the chickens that crossed the road.

Posted by: Traveling Man Who's Stuck At Home&&&& at May 24, 2020 05:47 PM (ib8F/)

263
I accidentally ate some baby vomit an hour ago - I do not recommend this as a sauce for any dishes you may be planning. It's gross.

Posted by: Yudhishthira's Dice at May 24, 2020 05:47 PM (h6CJG)

264 What do the Horde put in their hamburger patties?

Lawry's seasoned salt on one side and throw that side down first.
Posted by: dartist at May 24, 2020


*
*

Not patties, but last night Linda and I had ground beef on French bread. She put some taco seasoning on the meat while cooking it, and I added some Tony Chachere's Spiced Herb seasoning. Didn't need any salt or pepper after that.

Posted by: Wolfus Aurelius at May 24, 2020 05:48 PM (rpbg1)

265 Home made Cole slaw is so good.
The missus has been making it lately.
Cabbage, carrots, vinegar, mayo.
You could add other things, but why?

Posted by: navybrat, larger than life at May 24, 2020 05:49 PM (w7KSn)

266 Where are the other 99000 names?
The New York Times doesn't care about them.

Posted by: damnedyankee at May 24, 2020 05:49 PM (tOvj0)

267 Beautiful ribs, CBD! We had (still having) a hell of a thunderstorm and ate broccoli cheese soup too. Is it too early to have a drink?

Posted by: Eromero at May 24, 2020 05:49 PM (XhWtx)

268 Having home made pizza tonight. Ground beef, double bacon and onions for toppings.

Posted by: Traveling Man Who's Stuck At Home&&&& at May 24, 2020 05:49 PM (ib8F/)

269
Hamburger patties - high fat ground beef, salt, fresh ground black pepper and a fair amount of onion powder. Let it rest in the fridge overnight.

Posted by: 13times at May 24, 2020 05:50 PM (K3B2k)

270 We are having BLTs tonight.
With cole slaw.

Posted by: navybrat, larger than life at May 24, 2020 05:50 PM (w7KSn)

271 Gotta eat lots like those mudbugs, which also kinda suck.
Posted by: Hairyback Guy at May 24, 2020 05:21 PM

Pinch the tail, and suck the head.

Geaux big or geaux home.

Posted by: Duncanthrax at May 24, 2020 05:51 PM (DMUuz)

272 Eromero, your gonna have to hurry to catch up.

Posted by: Ben Had at May 24, 2020 05:51 PM (Df0qC)

Posted by: Duncanthrax at May 24, 2020 05:51 PM (DMUuz)

274 Home made Cole slaw is so good.
The missus has been making it lately.
Cabbage, carrots, vinegar, mayo.
You could add other things, but why?
Posted by: navybrat, larger than life at May 24, 2020 05:49 PM (w7KSn)


A friend used to add some jalapenos and habeneros to his mixture. He called it.. Go to Hell slaw. It was good, but very spicy.

Posted by: Traveling Man Who's Stuck At Home&&&& at May 24, 2020 05:51 PM (ib8F/)

275 Quick! Everyone panic!

We may never get a reliable covid vaccine!!!

Because the bug is disappearing too fast to run a proper study on the vaccine!

It's the end of the world, we'll never be able to reopen!

https://preview.tinyurl.com/y8e2zyba

Posted by: Methos at May 24, 2020 05:53 PM (kOpft)

276 I've seen radishes added to the slaw, maybe red beets, spring onions, sesame seeds, grated almonds, cooked rotilli, sunflower seeds.

Posted by: navybrat, larger than life at May 24, 2020 05:53 PM (w7KSn)

277 CBD, I saw the perfect refrigerator magnet for you...an upraised index finger and the words "Hold up a minute while I overthink this".

Three pounds of diced halibut marinating in the juice of six limes. I'ma have ceviche.

Have you looked at weather radar lately? Poor Ben Had.

Posted by: creeper at May 24, 2020 05:54 PM (XxJt1)

278 Hey everybody.

Skinless or natural casing? Don't matter as long as it's Vienna Beef.

Also was just at MaskWorld a/k/a WalMart. The only sausages they had left were Hillshire Farm Turkey Polska Kielbasa.

And a question: is there any real difference between ricotta and cottage cheese?

Posted by: qdpsteve at May 24, 2020 05:54 PM (L2ZTs)

279 Is there any real advantage to buying brown eggs? Are they larger, tastier, or in some way an improvement over white ones?
Posted by: Wolfus Aurelius at May 24, 2020 05:41 PM


Ahem.

They come from hens who have consumed True Grit.

Posted by: Rooster Paolo at May 24, 2020 05:54 PM (DMUuz)

280
I like vinaigrette sauce on slaw.
My wife made some serviceberry jam vinaigrette sauce that was larrupin.

Posted by: MarkY at May 24, 2020 05:54 PM (nM/fW)

281
Tried a mish-mash kind of dish last week.

Penne, with a bechamel containing some reduced white wine, shrimp, crispy-fried prosciutto, and cremini mushrooms. Garlic, salt, pepper, a little paprika. Garnish with chives, parsley and lemon.

Freakin' awesome, dudes. One of those recipes you make to get rid of odds and ends, and it goes in the book.

Posted by: Yudhishthira's Dice at May 24, 2020 05:55 PM (h6CJG)

282 Nothing.

I go with Bobby Flay's advice on hamburgers - ie. that oof you mixing ingredients in your hamburger meat. You're not making hamburger. You're making meat loaf.

So, for me just salt and pepper on the outside of the patty and grill them.

Then you can add various fixings to add extra flavor to your hamburger.

Posted by: naturalfake at May 24, 2020 05:40
------------------------------
I have added different things to entertain kids. Crushed corn chips, blacks beans and jalapenos was hit with daughter. Boys enjoyed burgers stuffed with dice onions and peppers and Worcestershire.

But I agree that S&P is the best way to go. However, besides grilling I've come to enjoy them in cast iron skillet. More like the griddle burgers you get at a diner.

Posted by: olddog in mo, uckfay ancercay at May 24, 2020 05:55 PM (Dhht7)

283 My suggestion is to have three grills.
1. A charcoal grill for steaks.
2. A smoker for pork.
3. A Weber for everything. I recommend putting out the cash for cast iron grates.

Posted by: Jukin the Deplorable and Totally Unserious at May 24, 2020 05:55 PM (pw+jk)

284 I still get everything delivered and really like the big bags of individually wrapped, frozen salmon and cod from Costco. Perfect for one guy. My asparagus is still going strong and I found a mustard sauce I really like with it. I'm eating like a king over here.

Posted by: dartist at May 24, 2020 05:55 PM (K22Va)

285
Three pounds of diced halibut marinating in the juice of six limes. I'ma have ceviche.

I've GOT to try this. Wife won't eat it, I know, so more for me, right?

Posted by: MarkY at May 24, 2020 05:55 PM (nM/fW)

286 naturalfake: Ernest Hemingway supposedly wanted all his topics inside his hamburger.

He also loved something called India Relish, which I've only ever been able to find at Amazon.

Posted by: qdpsteve at May 24, 2020 05:56 PM (L2ZTs)

287 Correction: Hemingway liked all his TOPPINGS inside his hamburger. As well as his topics.

Posted by: qdpsteve at May 24, 2020 05:56 PM (L2ZTs)

288 They were one of those "trash parts" that butchers regularly took home because they were so tasty and tender.
Posted by: naturalfake at May 24, 2020 05:21 PM


Much like the oyster steak off of the top of the aich bone.

Posted by: Rooster Paolo at May 24, 2020 05:57 PM (DMUuz)

289 I have a grill the size of a pizza plate so it's either use that or cook the hot dogs in water and then sear them on a skillet.

Posted by: FenelonSpoke at May 24, 2020 05:58 PM (+eVzC)

290 Speaking of eggs: My local supermarket and Walmart all have the usual
"extra-large" white eggs, which really are sort of medium-sized; their
"medium" is pretty small.

===
You are welcome.

Posted by: California Humane Egg Layer Law at May 24, 2020 05:58 PM (pw+jk)

291 I don't like naked hamburgers. I like to mix some vidalia onion in the meat.

Posted by: FenelonSpoke at May 24, 2020 05:59 PM (+eVzC)

292 Oh yes, cole slaw made with red cabbage, also great.
Or grate.

Posted by: navybrat, larger than life at May 24, 2020 05:59 PM (w7KSn)

293 And a question: is there any real difference between ricotta and cottage cheese?

Posted by: qdpsteve at May 24, 2020 05:54
----------------------------------
Not that I can tell when making stuffed pasta shells.

Posted by: olddog in mo, uckfay ancercay at May 24, 2020 05:59 PM (Dhht7)

294 So, for me just salt and pepper on the outside of the patty and grill them.



Then you can add various fixings to add extra flavor to your hamburger.



Posted by: naturalfake at May 24, 2020 05:40


Salt, pepper, and garlic powder for me, but yeah, what you (and Bobby Flay) said.

Posted by: Bert G (has a new podcast episode) at May 24, 2020 05:59 PM (OMsf+)

295 Question: why does ketchup taste good on a beef burger but seems unnatural on a beef frank?

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at May 24, 2020 06:00 PM (Dc2NZ)

296 Hi Fenelon!

It's weird. I'm great with steak but terrible with hamburgers. No matter what I do to them, mine always come out bland.

I've kind of given up and just started putting lots of cheese, ketchup, mustard and mayo on 'em, because I really like the Ultimate Cheeseburger at Jack In The Box.

Posted by: qdpsteve at May 24, 2020 06:00 PM (L2ZTs)

297 I don't put much in the hamburger, salt /pepper maybe.

Posted by: Skip at May 24, 2020 06:00 PM (ZCEU2)

298 I've always liked the look of brown eggs. No different in taste-just that I've thought they looked nice ever since I was a kid at my aunt's house and saw brown eggs for the first time.

Posted by: FenelonSpoke at May 24, 2020 06:00 PM (+eVzC)

299 And now I need to go to Pavilions for some chimichurri, because I have steak ready for dinner tonight. Thanks a lot CBD! ;-)

Posted by: qdpsteve at May 24, 2020 06:00 PM (L2ZTs)

300 Someone has probably answered this but here goes...
An ulu is an Inuit seal skinning knife. It's a crescent shaped blade. mr. creeper brought one back from Barrow for me years ago. I love it. You can rock it over veggies to chop them. It makes a great pizza cutter and is big enough to serve the cut piece. And yes, it slips the skin off meat nicely.

Posted by: creeper at May 24, 2020 06:01 PM (XxJt1)

301 thanks for the stargazer link...

with a 30% military discount it was *only* $80.50 and free shipping, so i gave them some of my Malig-Nancy monies.

15% off for regular peeps this weekend.

shop accordingly!

Posted by: redc1c4 at May 24, 2020 06:01 PM (i6uJ1)

302 He also loved something called India Relish, which I've only ever been able to find at Amazon.
Posted by: qdpsteve at May 24, 2020 05:56 PM (L2ZTs)



I had to look that up.

I was expecting some kind of curry dealio, but I guess it's basically a sweet pickle relish.

Welp, live and learn.

Papa's signature daiquiri is better than his hamburger advice, I think.

Can't be an expert in everything.

Posted by: naturalfake at May 24, 2020 06:01 PM (z0XD8)

303 I like my Hot Dogs uncircumcised.

Posted by: Jonah Goldberg at May 24, 2020 06:01 PM (pw+jk)

304 Question: why does ketchup taste good on a beef burger but seems unnatural on a beef frank?
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at May 24, 2020 06:00 PM


Try using Hunt's All-Natural Ketchup.

Posted by: Duncanthrax at May 24, 2020 06:02 PM (DMUuz)

305 Natural casing!

Posted by: Draki at May 24, 2020 06:02 PM (IjW14)

306 naturfake, yup. Hemingway was a daiquiri socialist.

Posted by: qdpsteve at May 24, 2020 06:02 PM (L2ZTs)

307 Wiki says the ulu is a "woman's knife".
Discuss.

Posted by: navybrat, larger than life at May 24, 2020 06:02 PM (w7KSn)

308 I gotta quit scrolling past those ribs. The tablet's getting wet.

Posted by: creeper at May 24, 2020 06:02 PM (XxJt1)

309 Chopped sweet onion in grilled hamburger patties is a good change of paste. Not too much.

Posted by: klaftern at May 24, 2020 06:02 PM (RuIsu)

310 Posted by: qdpsteve at May 24, 2020 06:00 PM (L2ZTs)

Do you spice the meat before hand.? I use something from the supermarket called "Steakhouse grinder" made by McCormick's spices. It contains salt, pepper, dried garlic and other things.

Posted by: FenelonSpoke at May 24, 2020 06:03 PM (+eVzC)

311 Question: why does ketchup taste good on a beef burger but seems unnatural on a beef frank?
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at May 24, 2020 06:00 PM (Dc2NZ)

Because your not a heathen...only boston fans and heathens put ketchup on a hot dog

Posted by: Nevergiveup at May 24, 2020 06:03 PM (85Gof)

312 Fenelon, sometimes I do and sometimes I don't. It just seems like all the flavor gets cooked out of the meat no matter what I do.

But I'll try that, thanks. Who knows, maybe I'm using the wrong things. I also read that if you sous vide burgers, you can have them medium/pink without playing e.coli roulette.

Posted by: qdpsteve at May 24, 2020 06:04 PM (L2ZTs)

313 310-It also had dried onion.

Posted by: FenelonSpoke at May 24, 2020 06:04 PM (+eVzC)

314 And a question: is there any real difference between ricotta and cottage cheese?
Posted by: qdpsteve

Yes.

Posted by: Infidel at May 24, 2020 06:04 PM (sNpqr)

315 Gotta eat lots like those mudbugs, which also kinda suck.
Posted by: Hairyback Guy at May 24, 2020 05:21 PM

Pinch the tail, and suck the head.

Geaux big or geaux home.
Posted by: Duncanthrax at May 24, 2020


*
*

A socially-approved way for adults to play with their food. It's kind of like eating while doing an oil change.

Posted by: Wolfus Aurelius at May 24, 2020 06:04 PM (rpbg1)

316 Do you spice the meat before hand.?

Dry rub.

Posted by: Insomniac - Ex Cineribus Resurgo at May 24, 2020 06:05 PM (NWiLs)

317 Infidel, okay. What is it? :-)

Posted by: qdpsteve at May 24, 2020 06:05 PM (L2ZTs)

318 It's weird. I'm great with steak but terrible with hamburgers. No matter what I do to them, mine always come out bland.



I've kind of given up and just started putting lots of cheese,
ketchup, mustard and mayo on 'em, because I really like the Ultimate
Cheeseburger at Jack In The Box.

Posted by: qdpsteve at May 24, 2020 06:00 PM (L2ZTs)

---
hamburger taste starts with the meat chosen to grind up.

the better the cuts chosen, and the higher quality of cow, the MOAR flavor there is.

the restaurant meat supplier we've been ordering from recently uses a Chuck/Brisket/Short Rib Blend, and it is awesome.

Posted by: redc1c4 at May 24, 2020 06:06 PM (i6uJ1)

319 Chopped sweet onion in grilled hamburger patties is a good change of paste. Not too much.

Posted by: klaftern at May 24, 2020 06:02
------------------------------
What kind of paste do you usually use?

Posted by: olddog in mo, uckfay ancercay at May 24, 2020 06:06 PM (Dhht7)

320 red, thanks. That could be it as well. I tend to use low-fat blends.

Posted by: qdpsteve at May 24, 2020 06:06 PM (L2ZTs)

321 Ketchup and mustard on a hot dog FTW!

Posted by: Vendette at May 24, 2020 06:06 PM (6j2Bg)

322 One thing I miss is when I first retired I searched the area for the best pizza, Italian sub, sausage, combo, fries etc. and some things you just can't duplicate at home like good bread. Good bread makes a big difference for me.

Posted by: dartist at May 24, 2020 06:07 PM (K22Va)

323 Ok, back from the store.

DAMMIT! No brats!

But I did get some hot dogs and also one of those occasionally available small chickens (the $3.49 size) that grill up so nicely. So all in all, not a complete disappointment.

Posted by: Additional Blond Agent, STEM guy at May 24, 2020 06:07 PM (ZSK0i)

324 Vendette, that's fine. Just stay outta Chicago. :-)

I love a Chicago dog. OTOH, on a Costco dog, ketchup is fine with me.

Posted by: qdpsteve at May 24, 2020 06:07 PM (L2ZTs)

325 Just slid a burger between 2 slices of jalapeno cheese bread.

Posted by: Ben Had at May 24, 2020 06:07 PM (Df0qC)

326 Yes; I agree with redc1c4. My supermarket has a mixture of those three types and it tastes much better than a regular beef burger.

Posted by: FenelonSpoke at May 24, 2020 06:08 PM (+eVzC)

327 Anyone here enjoy Claim Jumper?

They have a Widowmaker burger that's fantastic. Just another thing for me to spend money on when restaurants finally open back up here in LA County.

Posted by: qdpsteve at May 24, 2020 06:08 PM (L2ZTs)

328
321 Ketchup and mustard on a hot dog FTW!
Posted by: Vendette at May 24, 2020 06:06 PM (6j2Bg)
-----
*fistbump*

Posted by: Weasel at May 24, 2020 06:09 PM (MVjcR)

329 and with that, i have to go do some yard w*rk...

some Karen complained to the City awhile back, and we thought it was fixed, but of course it wasn't.

all ready had to pay the asshoes $660 and now herself has to have a telephonic hearing with the City Attorney's office in June.

see all y'all on the gub thread!

Posted by: redc1c4 at May 24, 2020 06:09 PM (i6uJ1)

330 Chopped sweet onion in grilled hamburger patties is a good change of paste. Not too much.
Posted by: klaftern at May 24, 2020 06:02 PM


Hmmm ... never considered that.

Do you have a newsletter to which I might subscribe?

Posted by: Jos. Biden at May 24, 2020 06:09 PM (DMUuz)

331 Bing is your friend. Allen Brothers has Wagyu beef cheeks. Three 1 pound packages for $49.95. Sam's also has it by the case, but currently out of stock.

Posted by: TN Deplorable at May 24, 2020 06:10 PM (mgeBd)

332 check out Z Grills. the local Safeway chain store is selling one for $349.

They appear to be made from Chinese parts or wholly made in China. I'm still looking however.

Some of the "Amish" or machine shop pellet grills go for 4 figures. I'm not opposed to spending that kind of money on "American made" but geese.

Posted by: Martini Farmer - Not Masked and Hearding Cats at May 24, 2020 06:10 PM (3H9h1)

333
My wife prefers hamburger patties thin, and cooked real hot (as in smoke alarm hot).
Lordy, I don't even argue anymore. I'm a convert.
Maybe maillard reaction is what's missing on those insipid burgers?

Posted by: MarkY at May 24, 2020 06:10 PM (nM/fW)

334 I really like the Ultimate Cheeseburger at Jack In The Box.

Maybe try searching for a copycat recipe. I'll bet there's one out there somewhere.

Posted by: dartist at May 24, 2020 06:10 PM (K22Va)

335 Once I get some bills paid, I'm gonna go nucking futs at some beef suppliers, including the place in Inglecompton redc1c4 told me about. :-)

Posted by: qdpsteve at May 24, 2020 06:10 PM (L2ZTs)

336 Infidel, okay. What is it? :-)
Posted by: qdpsteve

Ricotta is a finer texture and a better flavor. I like both. Mom used to use cottage cheese for lasagna to cut costs when we were kids.

I only use Ricotta for Italian food. I like to eat cottage cheese with fresh chopped tomatoes, avacados with season salt for lunch in the summer.

Posted by: Infidel at May 24, 2020 06:11 PM (sNpqr)

337 Ketchup and mustard on a hot dog FTW!
Posted by: Vendette at May 24, 2020 06:06 PM (6j2Bg

Ketchup on a hot dog is like putting ketchup on a bologna sandwich.

Posted by: Kilroy wasn't here at May 24, 2020 06:11 PM (2DOZq)

338 Posted by: navybrat, larger than life at May 24, 2020 06:02 PM (w7KSn)
Rabble rouser.

Posted by: creeper at May 24, 2020 06:11 PM (XxJt1)

339 Because your not a heathen...only boston fans and heathens put ketchup on a hot dog
Posted by: Nevergiveup at May 24, 2020 06:03 PM (85Gof)
--]

Oh, obviously mustard is the only proper condiment on a hot dog, per God and the Council of Trent and all. But why?

Why is vinegary mustard better on a dog?

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at May 24, 2020 06:11 PM (Dc2NZ)

340 Is there a difference between a frank and a hotdog?

Posted by: Brother Northernlurker just another guy at May 24, 2020 06:11 PM (Uu+Jp)

341 Northernlurker, I think a frank can be any sausage.

Posted by: qdpsteve at May 24, 2020 06:12 PM (L2ZTs)

342 I used to put all sorts of crazy stuff on my bologna sandwiches, including Rosarita hot sauce.

Posted by: qdpsteve at May 24, 2020 06:13 PM (L2ZTs)

343 Ketchup on a hot dog is like putting ketchup on a bologna sandwich.

Posted by: Kilroy wasn't here at May 24, 2020 06:11 PM (2DOZq)

Not a fan of bolonga.
I need to stay out of NJ too, since I'm also not fond of Taylor Pork Roll.

Posted by: Vendette at May 24, 2020 06:14 PM (6j2Bg)

344 If I have to eat a hotdog it must be smothered in chili, cheese and jalapeno.

Posted by: Ben Had at May 24, 2020 06:15 PM (Df0qC)

345 The only time I ever use ketchup is on fries. Although I very occasionally have ketchup potato chips.

Posted by: Brother Northernlurker just another guy at May 24, 2020 06:15 PM (Uu+Jp)

346 My Walmart has Jumbo eggs.

Posted by: Bertram Cabot, Jr. at May 24, 2020 06:15 PM (aKsyK)

347 Cottage cheese has lots more whey, it has curds and liquid. Ricotta is creamy and consistent.

Do not put cottage cheese in manicotti,

Do not put ricotta cheese in blintzes,

And you will be fine.

Posted by: San Franpsycho at May 24, 2020 06:15 PM (EZebt)

348 A Karen was at the butcher complaining about the $8 /lb price of the hamburger meat.

Karen: The store across the street sells their hamburger meat for only $3 /lb but they are all out !

Butcher: well when I'm out of hamburger meat my price is only $1 .

Posted by: Kilroy wasn't here at May 24, 2020 06:15 PM (2DOZq)

349 qdp, it's also hard to find small curd cottage cheese any more. What they label small is not the small curd from when I was a kid. Too much liquid.

Posted by: Infidel at May 24, 2020 06:16 PM (sNpqr)

350 Mrs. E makes a great burger, what spices she puts on it is.........complicated. But I know she puts butter on them.

Posted by: Eromero at May 24, 2020 06:17 PM (XhWtx)

351 I'm gonna sous vide some baby back ribs for tomorrow....

Posted by: lin-duh en fugue at May 24, 2020 06:17 PM (UUBmN)

352 I need to stay out of NJ too, since I'm also not fond of Taylor Pork Roll.
Posted by: Vendette at May 24, 2020 06:14 PM (6j2Bg)

With King Phillip (Murphy) as Governor I'm not too fond of N.J. at the moment, but it's not a requirement that you eat Taylor Pork Roll in order to visit. I don't know that I've ever had it. I don't like pork roll.

Posted by: FenelonSpoke at May 24, 2020 06:17 PM (+eVzC)

353 Not a fan of bolonga.
I need to stay out of NJ too, since I'm also not fond of Taylor Pork Roll.
Posted by: Vendette at May 24, 2020 06:14 PM (6j2B

I believe Hot dogs and bologna are the same kind of emulsified meat presented differently.

Posted by: Kilroy wasn't here at May 24, 2020 06:17 PM (2DOZq)

354 Infidel, thanks.

It's the opposite with a lot of chile salsas... they took most of the liquid out, so now almost all of them seem to me basically like eating ketchup with a few chiles in it. Not fun.

Posted by: qdpsteve at May 24, 2020 06:18 PM (L2ZTs)

355 Whenever someone pronounces Ricotta or Mozarella as if they're Italian I get irritated. Same as when people say Ha va I, instead of Hawaii.

Posted by: Brother Northernlurker just another guy at May 24, 2020 06:18 PM (Uu+Jp)

356 What Ben Had said. Chili cheese dog, it is the Texas way.

Posted by: Eromero at May 24, 2020 06:18 PM (XhWtx)

357 Northernlurker, or if they spell it: Hawai'i. ;-)

Posted by: qdpsteve at May 24, 2020 06:19 PM (L2ZTs)

358 Bing is your friend. Allen Brothers has Wagyu beef cheeks. Three 1 pound packages for $49.95. Sam's also has it by the case, but currently out of stock.
Posted by: TN Deplorable at May 24, 2020


*
*

As the inimitable Violet Crawley once said when told the price of something, "Did he also have a mask and a gun?"

Posted by: Wolfus Aurelius at May 24, 2020 06:19 PM (rpbg1)

359 Mayo and couple of shots of Chalula hot sauce on a hot dog in a toasted bun.

Posted by: CrotchetyOldJarhead at May 24, 2020 06:19 PM (NZbXf)

360 Kilroy, exactly.

Posted by: qdpsteve at May 24, 2020 06:19 PM (L2ZTs)

361 Chopped sweet onion in grilled hamburger patties is a good change of paste. Not too much.

--

We mix a packet of onion soup into patties occasionally. It's nice.

Posted by: Moron Robbie - Historically we quarantine sick people. Hysterically we do it to healthy ones. at May 24, 2020 06:19 PM (rKJaX)

362 redc is correct, kind/cut of beef can make a yuuuge difference in burger outcomes.

I stick with conventional stuff (80/20 usually), and seasoning varies. I have added chopped up bacon sometimes, as you know bacon can never not work, so, it worked.

Posted by: rhomboid at May 24, 2020 06:20 PM (El6T/)

363 beef neck roast > chuck roast

Posted by: Jamaica NYC at May 24, 2020 06:20 PM (4vNgL)

364 Moron Robbie: I forgot about that! I think I liked it years ago. Will have to try that again. Thanks!

Posted by: qdpsteve at May 24, 2020 06:20 PM (L2ZTs)

365
I really like the Piedmontese beef... my old place was across the street from an Eye-Tie butcher that featured it in his case... good stuff.

Posted by: Yudhishthira's Dice at May 24, 2020 06:20 PM (h6CJG)

366 qdpsteve

Yes, there used to be a salsa I like made by Old El Paso. They don't make it anymore. Same with McCormicks mexican seasoning. I guess that is raciss now.

Posted by: Infidel at May 24, 2020 06:20 PM (sNpqr)

367 >>>$8/lb for 80/20 blend.

olddog, you have got to be kidding me!!! $8 a pound for hamburger? Even the "organic, black angus, grass fed" is not that expensive where I am at. Would it be cheaper to buy a roast and grind it yourself (if one has a grinder to do so)?

What are boneless, skinless chicken breasts going for in your neck of the woods.?

Posted by: cfo mom at May 24, 2020 06:20 PM (RfzVr)

368 True fact: my first bologna sandwich was given to me by Steve Buscemi's mom. Mayo.

Posted by: San Franpsycho at May 24, 2020 06:20 PM (EZebt)

369 We do have a nice cheesecake in N.J. from a place called Maddalena's. It is very good-if you like cheesecake. It makes up for having Taylor Pork Roll.

Posted by: FenelonSpoke at May 24, 2020 06:20 PM (+eVzC)

370 Infidel, unfortunately.

Posted by: qdpsteve at May 24, 2020 06:21 PM (L2ZTs)

371 I'm gonna sous vide some baby back ribs for tomorrow....

Posted by: lin-duh en fugue at May 24, 2020 06:17 PM


Nice. Sous vided a nice piece of NY strip steak today. Going to do some lamb loin chops and chicken thighs tomorrow to get me through dinners for the week.

Posted by: RedMindBlueState at May 24, 2020 06:21 PM (rBtIz)

372 I suppose an ulu would be considered a woman's knife, since they did all the seal skinning.

The blade on mine is eight inches around the crescent. It also sits in a little wooden stand.

Posted by: creeper at May 24, 2020 06:21 PM (XxJt1)

373 A Karen was at the butcher complaining about the $8 /lb price of the hamburger meat.

Karen: The store across the street sells their hamburger meat for only $3 /lb but they are all out !

Butcher: well when I'm out of hamburger meat my price is only $1 .

Posted by: Kilroy wasn't here at May 24, 2020 06:15 PM
---------------------------------
LOL. Have to share that one with our sales dept.

Posted by: olddog in mo, uckfay ancercay at May 24, 2020 06:21 PM (Dhht7)

374 True fact: my first bologna sandwich was given to me by Steve Buscemi's mom. Mayo.
Posted by: San Franpsycho at May 24, 2020 06:20 PM (EZebt)

Yes. Mayo and mustard for me on the most chemical filled white bread possible.

Posted by: Kilroy wasn't here at May 24, 2020 06:22 PM (2DOZq)

375 Don't turn your nose up on fried bologna with sauteed onions between two slices of white bread. Mustard if you like.

Posted by: Moron Robbie - Historically we quarantine sick people. Hysterically we do it to healthy ones. at May 24, 2020 06:22 PM (rKJaX)

376 $8/lb for 80/20 blend.

olddog, you have got to be kidding me!!! $8 a pound for hamburger? Even the "organic, black angus, grass fed" is not that expensive where I am at. Would it be cheaper to buy a roast and grind it yourself (if one has a grinder to do so)?

What are boneless, skinless chicken breasts going for in your neck of the woods.?
Posted by: cfo mom at May 24, 2020


*
*

What once was $5.00/lb. at my local supermarket is now $6.49 on average.

Posted by: Wolfus Aurelius at May 24, 2020 06:22 PM (rpbg1)

377 I believe Hot dogs and bologna are the same kind of emulsified meat presented differently.

Posted by: Kilroy wasn't here at May 24, 2020 06:17 PM (2DOZq)

Oh, I know I'm pretty much contradicting myself...

Posted by: Vendette at May 24, 2020 06:22 PM (6j2Bg)

378 Zhoug is a delicious green sauce we all love. Great on grilled meats. But I use lemon not vinegar in it.
Going to smoke a pork butt tomorrow. But today is manicotti because Sunday is mandatory pasta day at my house due to my husbands family.

I love KFC Cole slaw and found a recipe for it online that's pretty damn close.

Posted by: keena at May 24, 2020 06:22 PM (RiTnx)

379 Oh, and natural casing. It's Science.

Posted by: RedMindBlueState at May 24, 2020 06:22 PM (rBtIz)

380 Does everyone have their tactical spork and knife yet?

https://tinyurl.com/kb2cvwj

You never know when an opportunity to dine finely will come up during combat...

Posted by: qdpsteve at May 24, 2020 06:23 PM (L2ZTs)

381 How in the heck do eskimos forge metals?

Posted by: navybrat, larger than life at May 24, 2020 06:23 PM (w7KSn)

382 I find catsup on a hot dog an abomination before the taste buds of God and Man.

However,


Catsup on a fried baloney sandwich is de rigueur.


So, hot dog and baloney can't be exactly the same or they're spiced differently or some such thing.


Posted by: naturalfake at May 24, 2020 06:23 PM (z0XD8)

383 Asian pork tips over rice was delish, MarkY, I saw your pasta salad recipe, I'm definitely going to try that soon.

Posted by: Debby Doberman Schultz at May 24, 2020 06:23 PM (a4EWo)

384 I've had a weird craving for a Spam on white bread sandwich. I don't think I'll give in.

Posted by: Brother Northernlurker just another guy at May 24, 2020 06:23 PM (Uu+Jp)

385 I saw The Wagyu Beef Cheeks open for Meat Beat Manifesto at Roscoe's Chicken and Waffles.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at May 24, 2020 06:24 PM (Dc2NZ)

386 Posted by: naturalfake at May 24, 2020 06:23 PM (z0XD

It was fried. Ketchup allowed in anything that's fried.

Posted by: Kilroy wasn't here at May 24, 2020 06:24 PM (2DOZq)

387 Evenin', Ben. Are you getting wet? Radar looks awful down there.

Posted by: creeper at May 24, 2020 06:24 PM (XxJt1)

388 384 I've had a weird craving for a Spam on white bread sandwich. I don't think I'll give in.
Posted by: Brother Northernlurker just another guy at May 24, 2020 06:23 PM (Uu+Jp)
------
We had Spam sammiches not long ago!

Posted by: Weasel at May 24, 2020 06:24 PM (MVjcR)

389 The local grocery store had a brisket in the meat cooler-only 99.

Posted by: Brother Northernlurker just another guy at May 24, 2020 06:24 PM (Uu+Jp)

390 A hot dog, mustard, and baseball

Posted by: Nevergiveup at May 24, 2020 06:24 PM (85Gof)

391 Wiki says the ulu is a "woman's knife". Discuss.
Posted by: navybrat, larger than life

I suppose an ulu would be considered a woman's knife, since they did all the seal skinning.
The blade on mine is eight inches around the crescent. It also sits in a little wooden stand.
Posted by: creeper


There it is. When the woman is holding an eight-inch skinning knife, you don't argue about whether or not it's hers.

Posted by: mikeski at May 24, 2020 06:25 PM (P1f+c)

392 Not a fan of bolonga.

Me either. I ate so many raw hotdogs and bologna when I was a kid it was many years before I could eat a hotdog again. No bologna but I do like Mortadella with pistachios once in awhile now.

Posted by: dartist at May 24, 2020 06:25 PM (K22Va)

393 The local grocery store had a brisket in the meat cooler-only 99.

--

I would buy another freezer if I could find that deal.

Posted by: Moron Robbie - Historically we quarantine sick people. Hysterically we do it to healthy ones. at May 24, 2020 06:25 PM (rKJaX)

394 I love KFC Cole slaw and found a recipe for it online that's pretty damn close.
Posted by: keena at May 24, 2020 06:22 PM (RiTnx)

Have you tried Long John Silver's coleslaw? My favorite. You have to like sweet style though.

Posted by: Kilroy wasn't here at May 24, 2020 06:26 PM (2DOZq)

395 I love KFC Cole slaw and found a recipe for it online that's pretty damn close.

Nice. Do you have a link?

Posted by: Additional Blond Agent, STEM guy at May 24, 2020 06:26 PM (ZSK0i)

396 My best friend in university had balogna sandwiches every single day.

Posted by: Brother Northernlurker just another guy at May 24, 2020 06:26 PM (Uu+Jp)

397 What are boneless, skinless chicken breasts going for in your neck of the woods.?

Posted by: cfo mom at May 24, 2020 06:20
------------------------
This morning they had them for 2.99/lb. Pork* and chicken prices aren't too bad. Beef is the one going thru the roof.

*excluding bacon.

Posted by: olddog in mo, uckfay ancercay at May 24, 2020 06:26 PM (Dhht7)

398 creeper, the worst has moved east of me so I'm good. I just didn't get all my outside work done.

Hope you are well. dear.

Posted by: Ben Had at May 24, 2020 06:26 PM (Df0qC)

399 My best friend in university had balogna sandwiches every single day.
Posted by: Brother Northernlurker just another guy at May 24, 2020 06:26 PM (Uu+Jp)

I ate them growing up..with cole slaw...I enjoyed them.

Posted by: Nevergiveup at May 24, 2020 06:27 PM (85Gof)

400 I would buy another freezer if I could find that deal.
Posted by: Moron Robbie - Historically we quarantine sick people. Hysterically we do it to healthy ones. at May 24, 2020 06:25 PM (rKJaX)

Really? You think that's a good price?

Posted by: Brother Northernlurker just another guy at May 24, 2020 06:27 PM (Uu+Jp)

401 *excluding bacon.
Posted by: olddog in mo, uckfay ancercay at May 24, 2020


*
*

I didn't check for it today, but the last two times I looked for bacon at a WM, they were out.

Posted by: Wolfus Aurelius at May 24, 2020 06:28 PM (rpbg1)

402 Ate many a fried bologna sammie as a kid. When it burned is when mom would say you can't cook in the living room!!!!!! Yes, mother.

Posted by: Infidel at May 24, 2020 06:29 PM (sNpqr)

403 Story at another site that the lines on a red Solo cup are actually measurements.

Posted by: qdpsteve at May 24, 2020 06:29 PM (L2ZTs)

404 My mom used to fry bologna. She'd serve it with patoes boiled in the skin and tomato/onion gravy.

Posted by: Brother Northernlurker just another guy at May 24, 2020 06:30 PM (Uu+Jp)

405 Thanks, Ben. I'm waiting for the next one here. It's going to be a wet week.
I'm glad to know you're dry...ish.

Posted by: creeper at May 24, 2020 06:31 PM (XxJt1)

406 Breakfast sausage has taken about a dollar jump per package. Chicken and pork have stayed the same. Ground beef is more expensive than Filet at this point.

Posted by: Ben Had at May 24, 2020 06:31 PM (Df0qC)

407 @395. I use this one. It's pretty darn good. Another website says they use tarragon vinegar so I soak some tarragon leaves in the vinegar before I use.
https://tinyurl.com/yaaqqtyq

Posted by: keena at May 24, 2020 06:31 PM (RiTnx)

408 Same with McCormicks mexican seasoning. I guess that is raciss now.
Posted by: Infidel at May 24, 2020 06:20 PM (sNpqr)



The idea of a white person presuming to season a Mexican is paternalistic and appalling.

Posted by: Cicero (@cicero) at May 24, 2020 06:33 PM (kVr0X)

409 What do the Horde put in their hamburger patties?

Lawry's seasoned salt on one side and throw that side down first.
Posted by: dartist


Onion powder and garlic powder in the patty. Salt the hell out of the outside just before grilling on a med hot grill.

Flip, and three drops of Worcestershire sauce on the done side. Pepper both sides when done.

Posted by: weft cut-loop at May 24, 2020 06:33 PM (vQNA/)

410 Topsecretrecipes.com?

Got it, very much appreciated. KFC's chicken has declined in quality over the years but I'm still a big fan of their coleslaw.

Posted by: Additional Blond Agent, STEM guy at May 24, 2020 06:33 PM (ZSK0i)

411 I am by no means a Grill Master, but I've owned my Napolean for 6 or so years now and it's held up very well, though I may need to replace some rusted sear plates after this season. I mostly grill steaks and my wife does big batches of barbecue chicken. I use the infrared side burner to reverse sear steaks and it does a great job.

Posted by: KrackerX at May 24, 2020 06:34 PM (BZKhC)

412 Before the local KFC closed I would go there and buy their coleslaw when I wanted it with what I was making for dinner. The gal at the drive thru would always ask: just Coleslaw???
Yep!

Posted by: keena at May 24, 2020 06:34 PM (RiTnx)

413 Really? You think that's a good price?

-

I'm not sure if that's said in jest or if I'm reading the 99 as cents when it's missing some other number.

Yeah, even for the sub-choice (or prime, whatever the 2nd best is), that's a crazy price in NC. I'd wager $4/lb is about the cheapest I've ever seen for a regular/sale price that wasn't marked down because it was going out of date.

Posted by: Moron Robbie - Historically we quarantine sick people. Hysterically we do it to healthy ones. at May 24, 2020 06:35 PM (rKJaX)

414 Breakfast sausage has taken about a dollar jump per package. Chicken and pork have stayed the same. Ground beef is more expensive than Filet at this point.
Posted by: Ben Had at May 24, 2020 06:31 PM (Df0qC)



I just paid $6.99 lb. for 80/20 ground beef, which hasn't changed at all. Steaks, on the other hand, are all over the map. You can get mediocre sirloin filet for $11.99 but to get something really good you'll pay closer to $24.

Posted by: Cicero (@cicero) at May 24, 2020 06:35 PM (kVr0X)

415
The idea of a white person presuming to season a Mexican is paternalistic and appalling.
Posted by: Cicero (@cicero)

Yeah, guess I've been a raciss since I was a kid in the 60's and had no idea what that meant.

Posted by: Infidel at May 24, 2020 06:36 PM (sNpqr)

416 We had Spam sammiches not long ago!

Posted by: Weasel at May 24, 2020 06:24
------------------------------
Last summer I grilled some spam. Slathered with bbq sauce. Not too bad.

Posted by: olddog in mo, uckfay ancercay at May 24, 2020 06:36 PM (Dhht7)

417 KFC recipe same as LJS except LJS uses apple cider vinegar.

Posted by: Kilroy wasn't here at May 24, 2020 06:37 PM (2DOZq)

418 >What do the Horde put in their hamburger patties?


Nothing. The beef stands alone.

Posted by: DB- just DB. at May 24, 2020 06:37 PM (iTXRQ)

419 I get bologna once or twice a year , get bored of the usuals. Ring bologna is different, more like Lebanon Bologna, ring bologna always get at new year

Posted by: Skip at May 24, 2020 06:38 PM (ZCEU2)

420 I would try a brisket on my Traeger but I'm a little intimidated.

Posted by: Brother Northernlurker just another guy at May 24, 2020 06:38 PM (Uu+Jp)

421 On the Book Thread, The Shadout Mapes suggested I take a look at Scrivener, the writing tool. He/she asked what word processor I use.

Like 99% of everybody in the non-Mac world (and maybe there too), I use MS Word. There was a time when WordPerfect was big at my work and so I used it at home too, but MS Word has taken over the word processing world like the Red Chinese invading Tibet, and I find it easy to work with.

Posted by: Wolfus Aurelius at May 24, 2020 06:38 PM (rpbg1)

422 What do the Horde put in their hamburger patties?

My mouth.

Posted by: Martini Farmer - Not Masked and Hearding Cats at May 24, 2020 06:38 PM (3H9h1)

423 I still weep when I think of how Word ran over WordPerfect.

Posted by: Additional Blond Agent, STEM guy at May 24, 2020 06:39 PM (ZSK0i)

424 still weep when I think of how Word ran over WordPerfect.
Posted by: Additional Blond Agent, STEM guy at May 24, 2020 06:39 PM (ZSK0i)

I started on WordPerfect.

Posted by: Brother Northernlurker just another guy at May 24, 2020 06:40 PM (Uu+Jp)

425 I still weep when I think of how Word ran over WordPerfect.
Posted by: Additional Blond Agent, STEM guy at May 24, 2020 06:39 PM (ZSK0i)


Two years of therapy and I'm fine with it.

Posted by: Cicero (@cicero) at May 24, 2020 06:40 PM (kVr0X)

426 ABA and Northernlurker, remember WordStar?

Posted by: qdpsteve at May 24, 2020 06:40 PM (L2ZTs)

427 ABA and Northernlurker, remember WordStar?
Posted by: qdpsteve at May 24, 2020 06:40 PM (L2ZTs)


Wang!

Posted by: Cicero (@cicero) at May 24, 2020 06:41 PM (kVr0X)

428 "paternalistic and appalling"
Oh, that was good.

Dinner's ready. Later.

Posted by: creeper at May 24, 2020 06:41 PM (XxJt1)

429 Oh wait. Wang had the WangWriter, I think.

Posted by: Cicero (@cicero) at May 24, 2020 06:41 PM (kVr0X)

430 . Steaks, on the other hand, are all over the map. You can get
mediocre sirloin filet for $11.99 but to get something really good
you'll pay closer to $24.

I got some real nice Prime ribeyes from Cosco for around $19 lb. at the suggestion of someone here. Last time I checked they went up a few bucks. They're going to try to get what they can until no one buys it.

Posted by: dartist at May 24, 2020 06:42 PM (K22Va)

431 Brother Northernlurker @ 384, you take your Spam, slice two pieces about 1/2 inch thick, brown it good on both sides. Then you take sharp I mean sharp cheddar cheese about 1/4 inch thick and lay it on top of Spam. Real butter on your wheat bread outsides, place first slice in same skillet butter down and transfer the Spam and cheese on top that, cover it with second slice of bread, when nice and brown, flip it. Oh yeah, you should already have your tomato soup ready now. Bone arfatit!

Posted by: Eromero at May 24, 2020 06:42 PM (XhWtx)

432 Ground beef is more expensive than Filet at this point.

Posted by: Ben Had at May 24, 2020 06:31 PM
----------------------------
Same here, Ben Had. Manager at store said potential it could go up another $5-6/lb before supplies get back to normal. That would be $13-14/lb for ground beef.

Posted by: olddog in mo, uckfay ancercay at May 24, 2020 06:42 PM (Dhht7)

433 Well after all the grill tales I guess I should get a new one. This one is circa '90s. I'm just broke.

Posted by: Infidel at May 24, 2020 06:42 PM (sNpqr)

434 381
How in the heck do eskimos forge metals?

Posted by: navybrat, larger than life at May 24, 2020 06:23 PM (w7KSn)

Mining meteorites (seriously).

Posted by: Palindrome Paduan at May 24, 2020 06:43 PM (AHq56)

435 Cicero, the butcher at the local HEB told me that he sells the Filet at a little less than cost. Two 2" Filets cost me about $25.

Posted by: Ben Had at May 24, 2020 06:43 PM (Df0qC)

436 @381, 434

https://en.wikipedia.org/wiki/Cape_York_meteorite

Posted by: Palindrome Paduan at May 24, 2020 06:44 PM (AHq56)

437 Costco is one of the few retail outlets where you can get prime beef. Its in the blue trays and you pay a pretty stiff premium for it.

The overwhelming majority of prime beef is sold to restaurants.

Posted by: Cicero (@cicero) at May 24, 2020 06:44 PM (kVr0X)

438 ABA and Northernlurker, remember WordStar?
Posted by: qdpsteve at May 24, 2020


*
*

The first word processing software I ever used, in school in 1988. It was the Job Training Partnership Act retraining program for "displaced workers," and I thank my lucky stars every day that I saw the ad in the paper and called about it. They taught us to type, to work with WordStar, WordPerfect, even IBM's DisplayWrite, and even DBase III and a little of BASIC.

Posted by: Wolfus Aurelius at May 24, 2020 06:44 PM (rpbg1)

439 Brother Northernlurker @ 384, you take your Spam, slice two pieces about 1/2 inch thick, brown it good on both sides. Then you take sharp I mean sharp cheddar cheese about 1/4 inch thick and lay it on top of Spam. Real butter on your wheat bread outsides, place first slice in same skillet butter down and transfer the Spam and cheese on top that, cover it with second slice of bread, when nice and brown, flip it. Oh yeah, you should already have your tomato soup ready now. Bone arfatit!
Posted by: Eromero at May 24, 2020 06:42 PM (XhWtx)

If I understand correctly spam is popular in Hawaii. Bizarre food guy Andrew Zimmern hates it.

Posted by: Brother Northernlurker just another guy at May 24, 2020 06:44 PM (Uu+Jp)

440
I started on WordPerfect.
Posted by: Brother Northernlurker just another guy a

Ditto. I was able to still use most key strokes until the office updated to Office 365 two weeks ago. It really sucks.

Bill Gates can get fkd with a BOD!

Posted by: Infidel at May 24, 2020 06:45 PM (sNpqr)

441 Went to the small-mart this morning. Since last weekend they have put up a large banner encouraging the sheeple to wear a mask. Fuck that noise. Got my stuff, mask free, ignored the silly floor signs, half sorry, half glad that I didn't have the occasion to tell a karen to fuck right off. Maybe next time.

Got a family pack of boneless, skinless yardbird breasts. Ended up halving them longways, then my bride displayed her mallet skills, then fried some chicken cutlets. Drinking Heinekens, and listening to Sam Cooke (great artist, interesting end).

Posted by: eastofsuez at May 24, 2020 06:45 PM (U2zca)

442 They're going to try to get what they can until no one buys it.

Posted by: dartist at May 24, 2020 06:42 PM
-------------------------
Supply and demand. How does it work? I'd rather have that than low prices with limits which causes a run on the products.

Posted by: olddog in mo, uckfay ancercay at May 24, 2020 06:46 PM (Dhht7)

443 420
I would try a brisket on my Traeger but I'm a little intimidated.

Oh, I wouldn't be. It's just a long smoke. Salt and pepper, 225 degrees until around 200 internal. 10-12 hours is a lot of beer even for me.

Posted by: dartist at May 24, 2020 06:46 PM (K22Va)

444 I started on WordPerfect.

Did my dissertation on it. Beat the hell out of using LaTex on a mainframe...

Posted by: Additional Blond Agent, STEM guy at May 24, 2020 06:46 PM (ZSK0i)

445 still weep when I think of how Word ran over WordPerfect.
Posted by: Additional Blond Agent, STEM guy at May 24, 2020


*
*

At my first job after the JTPA program, the office used MS Word -- for DOS. My new boss handed me the book and said, "Have fun." I was doing mail merge before the month was out, and even wrote a program to renumber questions on a test.

Posted by: Wolfus Aurelius at May 24, 2020 06:46 PM (rpbg1)

446 Cicero, the butcher at the local HEB told me that he sells the Filet at a little less than cost. Two 2" Filets cost me about $25.
Posted by: Ben Had at May 24, 2020 06:43 PM (Df0qC)


That's a lot, but it's probably Choice. What I pay $12 is Select, the next lower grade. And that's only if I'm going to cook it on the grill and not do anything fancy with it.

Trader Joe's has really nice Choice filets but they run $22 to $25.

Posted by: Cicero (@cicero) at May 24, 2020 06:47 PM (kVr0X)

447 SPAM is a national protected food byproduct. Embrace it.

Posted by: Martini Farmer - Not Masked and Hearding Cats at May 24, 2020 06:48 PM (3H9h1)

448 Right now I have a casserole dish loaded with bratwurst, potatoes and onions, and sauerkraut roasting in my oven. It smells great; I'm really looking forward to eating it!

The brats come from an organic farming co-op, and have natural casings. They're mildly seasoned, just like (AFAIK) all the sausages they offer, which works nicely IMO because the meat itself is really flavorful.

Posted by: Prothonotary Warbler at May 24, 2020 06:48 PM (H3MF8)

449 MASS 11 for the win!

Posted by: Additional Blond Agent, STEM guy at May 24, 2020 06:48 PM (ZSK0i)

450 Here in SE Michigan (not Detroit) prices are what they have always been. We had a couple weeks where they went up a good deal and supply was not too great, but back to normal.

I have a freezer and have the luxury of taking advantage of the sales, but our normal sale prices (and the sales are like every 4 weeks) are 1.89 for boneless skinless breasts, 1.99 for pork shoulder and whole pork loins. Ground chuck is 2.49 and ground round is 2.79 at the butcher shop.

Guess we are very lucky. Milk is still running 1.59/gal and .65 for a dozen eggs.

Posted by: cfo mom at May 24, 2020 06:48 PM (RfzVr)

451 I buy 95% of my meat at Costco. Sams Club sometimes has prime but the selection is not as big as Costco.

Posted by: lin-duh en fugue at May 24, 2020 06:49 PM (UUBmN)

452 Wow. You have some pretty damned good prices there. It's always been significantly higher in SE New Mexico.

Posted by: Additional Blond Agent, STEM guy at May 24, 2020 06:49 PM (ZSK0i)

453 I was working at a small newspaper when I was introduced to computer word processing systems.
At first we would print articles out and bring the printed copy to typesetting. Then we sent it straight to typesetting.
I'm guessing typesetting doesn't exist as a job anymore.
I worked with people who remember working with setting the lead type.

Posted by: Brother Northernlurker just another guy at May 24, 2020 06:49 PM (Uu+Jp)

454 I paid $11.64 for 2.25 lbs of 93/7 ground beef. So that comes to about $5.18 a pound. Beef has been going up for a while. I think before all the covid-19 crap.

Posted by: My life is insanity at May 24, 2020 06:52 PM (rhHLR)

455


The idea of a white person presuming to season a Mexican is paternalistic and appalling.
Posted by: Cicero (@cicero) at May 24, 2020 06:33 PM (kVr0X)



One of my cow-orkers was going on about how she was using "comino" in her salsa.

Eventually I told her, "yes, but my people call it Cumin"

She could not process that.

Posted by: Kindltot at May 24, 2020 06:52 PM (WyVLE)

456 451
I buy 95% of my meat at Costco. Sams Club sometimes has prime but the selection is not as big as Costco.

The Prime ribeyes I bought were the best steaks I've ever had. Pricey, but nice for a treat.

Posted by: dartist at May 24, 2020 06:52 PM (K22Va)

457 443 420
I would try a brisket on my Traeger but I'm a little intimidated.

Oh, I wouldn't be. It's just a long smoke. Salt and pepper, 225 degrees until around 200 internal. 10-12 hours is a lot of beer even for me.
Posted by: dartist at May 24, 2020 06:46 PM (K22Va)



Plus, get yourself a bluetooth thermometer that talks to your cellphone. Sit inside and watch TV.

Almost impossible to screw up with one of those.

Perfect or near perfect brisket every time.

Posted by: naturalfake at May 24, 2020 06:53 PM (z0XD8)

458 OK, Trump needs to hire this dude for his social media team.
1 Tweet, ever. Over 60,000 retweets and 479,000 likes. In one day.

https://twitter.com/DivorceSelfie

Posted by: Bert G (has a new podcast episode) at May 24, 2020 06:53 PM (OMsf+)

459 Posted by: Kindltot

jeebus.

I hate the stupid times.

Posted by: Infidel at May 24, 2020 06:54 PM (sNpqr)

460 Guess we are very lucky. Milk is still running 1.59/gal and .65 for a dozen eggs.

Posted by: cfo mom at May 24, 2020 06:48 PM
----------------------
Yes, you're very lucky. Happy for you.

Posted by: olddog in mo, uckfay ancercay at May 24, 2020 06:54 PM (Dhht7)

461 would try a brisket on my Traeger but I'm a little intimidated.

Oh, I wouldn't be. It's just a long smoke. Salt and pepper, 225 degrees until around 200 internal. 10-12 hours is a lot of beer even for me.
Posted by: dartist at May 24, 2020 06:46 PM (K22Va)


Plus, get yourself a bluetooth thermometer that talks to your cellphone. Sit inside and watch TV.

Almost impossible to screw up with one of those.

Perfect or near perfect brisket every time.

Posted by: naturalfake at May 24, 2020 06:53 PM (

Thanks

Posted by: Brother Northernlurker just another guy at May 24, 2020 06:54 PM (Uu+Jp)

462 McCormick seasonings -

I became friends with a guy at work - turns out he was a grandchild of the McCormick clan. One day he mention that he had access to their summer house in La Honda. So, yeah, I'm all for checking it out. We drive to his grandfolks place to get the key. Huge f'n Mansion in Hillsborough. They were very friendly.

The mountain dacha was probably built 1900ish. Probably took two days travel time in a coach and four between SF and La Honda.

Very large split redwood log cottage with monsterous open stone fireplace and mantle. Outdoor roofed cook house with a magnificently huge woodburning stove. Took a couple hours to warm the beast up.

Posted by: 13times at May 24, 2020 06:54 PM (K3B2k)

463 Isn't an ulu the same thing as a mezzaluna?

Posted by: Wenda at May 24, 2020 06:56 PM (LJe6e)

464 I paid $11.64 for 2.25 lbs of 93/7 ground beef. So that comes to about $5.18 a pound. Beef has been going up for a while. I think before all the covid-19 crap.

Posted by: My life is insanity


Sam's has 90/10 for $3.27 a ten pound chub.
I buy it, separate it out to at least 1 lb packages and the vac pack it.

Posted by: rickb223 at May 24, 2020 06:56 PM (8oSoU)

465 In around 1980 a member of our SF fan community had a "dedicated" word processor. My view at the time was "The best word processor is the one between your ears," and at core I still believe that . . . but the ability to cut and paste, to extract a block of text, save it, and then reinsert it later instead of retyping, all the other things WP can do, makes writing mjuch less of a chore.

Like calculators: You still have to know the arithmetical operations, you still have to know your times tables, but the calculator takes the grunt work out of it.

Posted by: Wolfus Aurelius at May 24, 2020 06:56 PM (rpbg1)

466 Question about sausage grilling.
Do you grill them till they split or are they better short of splitting?

Posted by: Brother Northernlurker just another guy at May 24, 2020 06:57 PM (Uu+Jp)

467 Kindltot, that's what I like about the salsa at Buffalo Wild Wings. They put cumin in it. I'm a big fan of that particular spice!

Posted by: Prothonotary Warbler at May 24, 2020 06:57 PM (H3MF8)

468
Isn't an ulu the same thing as a mezzaluna?
Posted by: Wenda


Mezzaluna is where you can get an interocitor.

Posted by: Bertram Cabot, Jr. at May 24, 2020 06:57 PM (aKsyK)

469 Plus, get yourself a bluetooth thermometer that talks to your cellphone. Sit inside and watch TV.

Almost impossible to screw up with one of those.

Perfect or near perfect brisket every time.

Posted by: naturalfake at May 24, 2020 06:53 PM (

Thanks
Posted by: Brother Northernlurker




Masterbuilt smoker from Sam's.

Has bluetooth.

Posted by: rickb223 at May 24, 2020 06:58 PM (8oSoU)

470 NYT enemy of the Republic.

Posted by: Heart of Darkness at May 24, 2020 06:59 PM (nFRLh)

471 You buncha heathens. Mezzaluna lived to be 969 years old.

Posted by: Moron Robbie - Fewer than 1,000 healthcare workers WORLDWIDE have died from COVID-19 at May 24, 2020 06:59 PM (aden2)

472 WordPerfect I recall being vastly superior to Word. Intuitive? Efficient? Something, been a long time. But remember being shocked at how inferior it was.

Posted by: rhomboid at May 24, 2020 06:59 PM (El6T/)

473 I really like Fly Wild Alaska. I'm sure I've seen an ulu used on the show perhaps preparing stink flipper.

Posted by: Brother Northernlurker just another guy at May 24, 2020 07:00 PM (Uu+Jp)

474 GUN NOOD

Posted by: Skip the guy who calls noods at May 24, 2020 07:01 PM (ZCEU2)

475 Do you grill them till they split or are they better short of splitting?

Good question. I grill until the outside gets the way I like it (crispy, a bit charred, inside temp about 190 or so).

Some split, some don't at that level of cooking.

Posted by: Additional Blond Agent, STEM guy at May 24, 2020 07:03 PM (ZSK0i)

476 Watching Sand Pebbles. I really like this movie and have see it a dozen or more times. USN rocks!

Posted by: Eromero at May 24, 2020 07:05 PM (XhWtx)

477 I've seen ulus before; I was under the impression that they were made for skinning animals, though. You know, scraping little bits of flesh from the underside of the skin with that wide, heavy, curved blade and katar-style handle. I think someone told me that was what they were for. I didn't realize they were also good for regular kitchen use. Good to know!

Posted by: Prothonotary Warbler at May 24, 2020 07:07 PM (H3MF8)

478
WordPerfect I recall being vastly superior to Word. Intuitive? Efficient? Something, been a long time. But remember being shocked at how inferior it was.
Posted by: rhomboid at May 24, 2020 06:59 PM (El6T/)


WordPerfect was old school in terms of efficiency and correctness. Back in the early 1990s, it cost close to $500 per seat. The BFD about WordPerfect was that they took calls about problems, would work through them with you, and would FedEx patches to you on floppies if it turned out to be an actual bug.

When Word hit the market, it was a bundled, predatory-pricing part of Office grossly inferior to WordPerfect. This is one area where my conservatism sharply diverges from that of Thomas Sowell, PhD, Economics. Leveraging a monopoly in one market to crush competition in another is just plain wrong. It does not matter whether that is a fascist government leveraging their monopoly on force or a company with an OS monopoly trying to eliminate their application-software competitors. The effect is the same: The market is distorted.

Anyway, Word was full of bugs for simple shit like counting words in a document. Excel was hit with something similar for relying on the Intel implementation of floating-point divide.

My take is that we would have had flying cars and been vacationing on Mars by 2005 had it not been for Gates's deliberate retardation of general computing advancement for his personal profit.

Posted by: fktheleft at May 24, 2020 07:15 PM (I54dk)

479 Some split, some don't at that level of cooking.
Posted by: Additional Blond Agent, STEM guy at May 24, 2020 07:03 PM (ZSK0i)



In case you ever come back and read this. I find sausages to be one area where sous vide (actually immersion circulator cooking) to shine.

Cook and Pasteurize your sausages safely to a temp below normal doneness, and then let people weenie roast over an open fire or a chimney full of lit charcoal to the crispness each one desires.

Works like a champ. I call it "hobo cuisine."

Posted by: fktheleft at May 24, 2020 07:18 PM (I54dk)

480 Never did much with WodPerfect. In undergrad I used Paperclip on my Commodore 64 with a daisy wheel printer. Listening to to printer go taketa-taketa-taketa made me feel like I really wrote something.

Posted by: Please send me back to 1948 at May 24, 2020 07:32 PM (Gort0)

481 You and Walter Mitty, or wait, was that tapokita, tapokita?

Posted by: Debby Doberman Schultz at May 24, 2020 07:38 PM (a4EWo)

482
I like to cook the brisket the day before, then use the burnt ends for beans the next day.
Smoke those babies about 3 hours, and lordy, lordy.
Breakfast food.
Lunch food.
Anything but give to kids to take home food.

Posted by: MarkY at May 24, 2020 07:39 PM (nM/fW)

483 Sauce Green is people!

Posted by: guinspen at May 24, 2020 07:54 PM (E/NkT)

484 I'm done with my dinner now, and I really enjoyed it! Got some leftovers that I might have for lunch, well, not tomorrow but Tuesday.

Tomorrow being Memorial Day, I have a gorgeous and fatty one-pound ribeye steak on the menu. I may not be going out to spend the holiday with loved ones, but I'll be eating like I am.

I plan to cook it in my new Lodge cast-iron skillet with ridges in the bottom to simulate grill marks. I don't quite have the hang of cooking with cast iron yet, so I'll probably be running outside to my balcony with it once or twice to keep my condo from filling up with smoke.

Posted by: Prothonotary Warbler at May 24, 2020 07:56 PM (H3MF8)

485 Going for the Willow!

Got mom out of the retirement home for the first time since Lockdown Madness and had her over.

To celebrate, we did a very nice rib roast, slow cooked, which turned out extremely well.

But, it was more about getting mom out than cooking. She had a nice day and we're looking forward to many more.

Posted by: blake - semi lurker in marginal standing
at May 24, 2020 09:02 PM (WEBkv)

486 I have an ulu from AlaskaIts a really neat tool but frankly I've not used it since I purchased it in 2012

Posted by: trainnut at May 24, 2020 09:40 PM (L77nq)

487 Vinegar Slaw / Carolina Slaw / Red Slaw > Mayo Slaw

Posted by: Dr. Varno at May 24, 2020 09:45 PM (vuisn)

488 I had a Napoleon grill, it was great. But expensive, got it on Amazon. Mine was natural gas. I'm getting another. I was requested to leave it at the house I sold.

Posted by: Rick9911 at May 24, 2020 09:50 PM (kYa/C)

489 . And>> 258 Casing hot dogs for sure. Specifically, Hoffman brand.

F yeah, Syracuse hot dogs! But they have to be coneys (the white ones). Franks (the red ones) are second best.

Posted by: Otto Zilch at May 24, 2020 09:53 PM (U2esv)

490 What do you look for in beef ribs? I'll get some that finish up wonderful and the next batch I buy may look the same but come out mediocre. I've never had that problem with pork or any other cut of beef.
My father-in-law told me about a meat purchaser/butcher who told him that he stopped bothering with beef ribs because they are hit or miss but I keep seeing beef ribs popping up in restaurants. What am I missing?

Posted by: misplaced hillbilly at May 25, 2020 07:52 AM (+k32J)

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