Food Thread: Fat Is Flavor...But Sometimes It Requires Moderation! (Who Knew?)

I received a glorious and lovely and generous gift of a Neuski's gift certificate from a friend, so I promptly ordered their bacon ( a wonderful thing) and a couple of packages of their Bacon Cheddar bratwursts.

My local (and excellent) butcher makes them, and they are good, though pretty fatty and overly rich. But the Neuski version is a different thing entirely. Perfectly in balance, with just enough cheese and bacon for flavor, but not so much that your gall bladder goes into spasm and your liver cries out for mercy. I think they back off on the fat in the brat itself, but whatever they do, it is a resounding success.

Wait...did I just say that less fat is better?

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Confit is a glorious way to cook, but it is also a bit messy, takes a long time, and requires huge quantities of duck fat. But Sous Vide solves a few of those problems, and I have mentioned in the past how well duck confit turned out using Sous Vide. But the technique is not reserved just for duck! I tried it with chicken thighs, and it was stupidly easy and quite tasty. As good as duck? No, don't be silly. But it was a simple and satisfying meal that took almost no time at all to prepare (I don't count the cooking time as part of the prep). And those thighs were on sale, so the $1.49/lb. won't break the bank. Tons of garlic, some fresh thyme, salt (more than you might think)and a dollop of duck fat (optional, but it does need some extra fat) and you can be off to the races.

It lasts for a week or two in the refrigerator, and it is a wonderful convenience to have something tasty, ready to go with a few moments of finishing. Hot oven to crisp the skin, or a hot pan and a weight on top, and it's all set.

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From "Garden and Gun" comes a guide for roasting oysters. Not a bad plan if you don't like them raw on the half-shell.

How to Roast Oysters at Home

And I had no idea that those little crabs that I sometimes see in the oysters had a name! "Pea Crab." who knew?

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Here's another entry in the never-ending saga of the frugal holiday menu. This one is from commenter "Jay," who has some simple crowd pleasers that scale very well. And that I think is a very important part of these dinners. If it is too much of a pain in the ass to make, then the host isn't going to have much fun.

Appetizer
Potato skins
Main course (requires gas or charcoal grill, charcoal better):
chuck roast 2 zone cooked
Sides:
nice lettuce salad, 1 head iceberg lettuce, 1 head romaine lettuce, chopped
dressings of choice
variety of sides
sliced veggies, like radishes, onions, cheddar cheese
fry up some bacon if desired, crumble that, allow as side
Squash veggie stir fry.
carrots (2 per person)
parsnips (1 per person)
onions (1/2 per person, good sized)
summer yellow squash (1 per person)
slice all these, cook carrot and parsnip first, cookie sheet with olive oil, oven hot at 400-450, until a knife pushes in easily
can also use a wok or a skillet
add onions and squash after carrots and parsnips have cooked. put over the top, add some chicken broth to pan for some steam
I also like adding Chile Sambal, for a little kick.
Cook until softened, stir up in pan, roast for a while longer, until onions and squash are tender
Mix well, serve in bowl aside.
Dessert
Pecan pie bread pudding
Serve that with vanilla ice cream.

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Many of you use Roku to access streaming content, and I recently discovered a Gordon Ramsey cooking series on their channel that is quite entertaining and has a bunch of really solid recipes and cooking advice for the neophyte.
Gordon Ramsay's Ultimate Cookery Course
There is nothing earth-shattering or new, but the episodes are short, packed with good cooking, and I find Ramsey to be a pleasing personality. This isn't him screaming and yelling, it is a calm and well-produced series linked to one of his books (which I didn't buy). Just the food shots are worth a look!
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"Bitter Clinger" has a recipe for Grenadine! Because so many of you drink Shirley Temples and the real stuff is stupidly expensive.

There are lots of things behind the bar that when you start bartending you just take for granted that are the go-to ingredients.
Two of them are Rose's Lime Juice and Rose's Grenadine. They are just about behind every counter at dive bars, corporate soulless hellholes and night clubs. Until recently, most Gen X bartenders didn't place a lot of thought into what went into the mixers they used, as we were born of the microwave dinner, drive-thru, convenience store era of the 1990s where free time was increased and put to good use doing extremely stupid things like fashioning homemade water bongs and playing Tetris for 4 hours on Nintendo.
Bloviation aside, I'll give Millennials a hit tip on this one, in their rush to be hip and retro, they have helped bring back into focus the traditional things that had become mundane, economical and shelf-stable. Grenadine is one such item that is getting a fresh look.
That bottle of Rose's grenadine is little more than colored simple syrup with artificial flavoring that winds up being thought of as cherry syrup from the bright red maraschino cherries that go on your ice cream sundae but belong nowhere near a cocktail.
And so boutique crafters began making crafted grenadine with more of a hat-tip to the original product, which was truly a sweetened pomegranate syrup. So on a nightly browse of Amazon after a few drinks, I considered purchasing some real stuff, until....$17 for a 12 oz bottle! You have to be f*cking kidding me.
So as usual, my miserly self began researching how to make it and after a little trial and error I settled on a decent recipe:
8 oz Golden Sugar
8 oz Unsweetened Pomegranate Juice
1 oz Beet Juice
1 oz Pomegranate Molasses
1 oz 151 Rum (as a preservative)
Heat those first 4 ingredients and reduce to a consistency that is just a tiny bit thicker than what you want to work with in a drink, as the addition of the rum at the end will thin it back out.
Save the bright red stuff for making Shirley Temple's and Rob Roy's for the neighbors' bratty kids at the cookout. Use this stuff for cocktails.
For fun, here is the story of the ubiquitous Tequila Sunrise, one of the drinks bartenders routinely drown in the red stuff turning it into a nightmare of a sugary cocktail. Made with a little effort and decent ingredients, it's actually a pretty nice drink!
One note on the video, the Stones actually called it the 'Cocaine and Tequila Sunrise Tour', a fact Jose Cuervo predictably left out.

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Commenter "flygal' sends along a very funny parody of Chef John (he of the irritating lilt), dedicated to "Cannibal Bob!"

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It's on "MeWe," so for all I know you'll catch herpes if you read it, but I have poked around and it looks like fun.
Deplorable Dining: An AoSHQ Food Thread Fan Group
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Food and cooking tips, Large-breasted Muscovy ducks, young wild pigs, bartenders who use vermouth in Martinis (but not too much), pork belly that doesn't have 5-spice, 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

(Jump to bottom of comments)

1 Yeah Buddy

Posted by: That Guy What Always Says Yeah Buddy TM at January 24, 2021 04:00 PM (R5lpX)

2 Chow time

Posted by: Skip at January 24, 2021 04:00 PM (Cxk7w)

3 Guy wins by my thinking what to write.

Posted by: Skip at January 24, 2021 04:01 PM (Cxk7w)

4 I like Bratwurst better than Bockwurst, although both are better than hotdogs.

Posted by: That Guy What Always Says Yeah Buddy TM at January 24, 2021 04:02 PM (R5lpX)

5 All that pizza stone talk in the previous thread compelled me to put a mini 'za in the oven.

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at January 24, 2021 04:02 PM (Dc2NZ)

6 I love Chef John! You take that back!

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at January 24, 2021 04:03 PM (Dc2NZ)

7 You missed by that much >< Skip. Better luck next time.

Posted by: That Guy What Always Says Yeah Buddy TM at January 24, 2021 04:03 PM (R5lpX)

8 Cheese steak tonight, hadn't mad one in a couple months it seems.

Posted by: Skip at January 24, 2021 04:04 PM (Cxk7w)

9 What will you cultists do without your sous vide in the Kamps?

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at January 24, 2021 04:04 PM (Dc2NZ)

10 Cheese steak tonight, hadn't mad one in a couple months it seems.

Chili rellanos for us.. Husband makes the best.. Cheese and chicken.. Yum

Posted by: It's me donna at January 24, 2021 04:05 PM (Zmnko)

11 I love Chef John! You take that back!

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at January 24, 2021 04:03 PM (Dc2NZ)

So do I. But admit it, the parody is funny, and his voice is just a bit...weird.

Posted by: CharlieBrown'sDildo at January 24, 2021 04:05 PM (xT2tT)

12 Floodwishes Human flesh, is that from Cannibal Bob?

Posted by: Skip at January 24, 2021 04:05 PM (Cxk7w)

13 What will you cultists do without your sous vide in the Kamps?

We use our sous vide all the time.. vey handy and really works

Posted by: It's me donna at January 24, 2021 04:06 PM (Zmnko)

14 Chili rellanos for us..

Posted by: It's me donna at January 24, 2021 04:05 PM (Zmnko)

When's dinner, and what can I bring?

Posted by: CharlieBrown'sDildo at January 24, 2021 04:06 PM (xT2tT)

15 When's dinner, and what can I bring?

LOL...

Posted by: It's me donna at January 24, 2021 04:06 PM (Zmnko)

16 He cooked the bejeebus out of that steak.

Blech

Posted by: nurse ratched at January 24, 2021 04:09 PM (U2p+3)

17 Those things in the bag look like they might be good eats if you cut it open and cook them proper. With fire.

Posted by: Dr. Bone at January 24, 2021 04:10 PM (03n3v)

18 One of the first Bob's Burgers episodes was about being closed down by Hugo the Health Inspector because daughter Louise spread rumor at school that their hamburgers contained human flesh.

BB is almost as good as KotH.

Posted by: Mr. Meeseeks, Look at me in 1984 at January 24, 2021 04:10 PM (2DOZq)

19 For your viewing pleasure whilst dining on cheese-filled hawt dawgs, I give you Gojira vs. King Kong, fighting on the deck of an aircraft carrier:

https://tinyurl.com/WTF-They-Outweigh-The-Ship

Posted by: Sharkman at January 24, 2021 04:12 PM (0bGEp)

20 Hubs has requested breakfast for dinner a couple of times, so that's what we'll have tomorrow.
We like to have our big meal in the middle of the day since we retired.

Posted by: ALH at January 24, 2021 04:13 PM (WSGpY)

21 Cannibal Bob approves of the reverse, reverse sear method on that cut. He says thigh meat might be a sour vide winner.

Posted by: Heidi at January 24, 2021 04:13 PM (Dz5W3)

22 Yep, there's the dash of cayenne.

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at January 24, 2021 04:13 PM (Dc2NZ)

23 My son was with us for the last several days. He's a meat eater. It'll be left over meats here for the next day or two. Tonight might be ribs, or pasta with a spicy sausage/tomato sauce. Or some leftover steak.

Or possibly a little bit of everything.

Posted by: Martini Farmer - Now a Pirate, Hoisting the Black Flag at January 24, 2021 04:13 PM (3H9h1)

24 and his voice is just a bit...weird.

Posted by: CharlieBrown'sDildo

This!

I almost can't listen to him because of his tonality.

Posted by: AZ isolated deplorable at January 24, 2021 04:14 PM (gtatv)

25 Well rats. I typed out my tip for cleaning frying oil and it got willowed in the first world problems thread.

Posted by: Mongerel at January 24, 2021 04:14 PM (1dPoV)

26 Mrs. Bosk is doing a pot roast. It's about the only thing I'll let her cook.

Posted by: Bosk at January 24, 2021 04:15 PM (lDdRA)

27 Blech

Posted by: nurse ratched at January 24, 2021 04:09 PM (U2p+3)

Yup. Pretty mediocre. But I am a carnivore, so pretty much all steak is at least okay for me.

Posted by: CharlieBrown'sDildo at January 24, 2021 04:15 PM (xT2tT)

28 Gonna try that pecan pie bread pudding; two of my faves

Posted by: Zeera at January 24, 2021 04:15 PM (RLANM)

29 You'll never serve these jowls properly unless smoked on a bed of hundreds tempered with the most authentic Chinese Rice !!!

Posted by: Mitch from Kentucky at January 24, 2021 04:18 PM (u2I6p)

30 I'm gonna be making some Hello Fresh Cajun-style sausage-stuffed peppers for my dinner tonight. I've really been looking forward to trying this recipe!

Posted by: Prothonotary Warbler at January 24, 2021 04:18 PM (H3MF8)

31 If he wanted to simulate human flesh he should have used pork.

Speaking of Pork, Beef, Mutton and Venison. Cliff Clavin trivia.

After the Normans conquered the English in 1066 the elite French won out on naming the food they ate thus not called pig, cow, sheep or deer. Fish continued to be called fish because the French word too close to poison. And chicken remained chicken though a young chicken is still called poulet.

Posted by: Mr. Meeseeks, Look at me in 1984 at January 24, 2021 04:19 PM (2DOZq)

32 Yes, manflesh really is sweet.

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at January 24, 2021 04:20 PM (Dc2NZ)

33 3 Guy wins by my thinking what to write.

Posted by: Skip at January 24, 2021 04:01 PM (Cxk7w)

I've been there. Your mistake was thinking.

Posted by: Gref at January 24, 2021 04:20 PM (AMIL/)

34 31 If he wanted to simulate human flesh he should have used pork.

Speaking of Pork, Beef, Mutton and Venison. Cliff Clavin trivia.

After the Normans conquered the English in 1066 the elite French won out on naming the food they ate thus not called pig, cow, sheep or deer. Fish continued to be called fish because the French word too close to poison. And chicken remained chicken though a young chicken is still called poulet.
Posted by: Mr. Meeseeks, Look at me in 1984 at January 24, 2021 04:19 PM (2DOZq)

Poulet vous! Ah-ha!

Posted by: Prothonotary Warbler at January 24, 2021 04:20 PM (H3MF8)

35 I've been mostly frying steaks in my cast iron pan since I no longer have a grill.

Salt, pepper, worchestershire sauce and butter. Add some brandy and cream as the steak is about to come out of the pan.

I like to have some mushrooms cooked in butter and tarragon and a nice salad to go along.

Posted by: nurse ratched at January 24, 2021 04:21 PM (U2p+3)

36 I think I may do some shopping at Nueske's. The photography makes me hungry.

Posted by: dartist at January 24, 2021 04:22 PM (+ya+t)

37 andouille sausage is the only sausage I like by itself or mixed in food. I still though like an Italian sausage and onion sub.

Posted by: Mr. Meeseeks, Look at me in 1984 at January 24, 2021 04:22 PM (2DOZq)

38 Yes, manflesh really is sweet.
Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at January 24, 2021 04:20 PM (Dc2NZ)

Can I interest you in a kiss on the cheek ? Mine, not yours. I have plenty.

Posted by: Mitch From Kentucky at January 24, 2021 04:22 PM (u2I6p)

39 239 234: Yet another email from the odious Nikki Halley begging for cash. EABOD, Nikki.
Posted by: CN at January 24, 2021 04:07 PM

This was the last thread's last post. It says EABOD, so I think it qualifies for the food thread.

Posted by: Grimmy at January 24, 2021 04:23 PM (aquHi)

40 Braised cheeks, that's the ticket.

Posted by: Zombie Dave at January 24, 2021 04:24 PM (dNzR8)

41 Does anyone make their own sausages? I think playing with different herbs and combinations of meats would be really fun.

Posted by: nurse ratched at January 24, 2021 04:24 PM (U2p+3)

42 39 239 234: Yet another email from the odious Nikki Halley begging for cash. EABOD, Nikki.
Posted by: CN at January 24, 2021 04:07 PM

This was the last thread's last post. It says EABOD, so I think it qualifies for the food thread.
Posted by: Grimmy at January 24, 2021 04:23 PM (aquHi)

Grimmy, hi! Are you Gushka's Grimmy? How's she doing these days? I haven't seen her around here in a while.

Posted by: Prothonotary Warbler at January 24, 2021 04:24 PM (H3MF8)

43 Inspector's youngest older sister has sent us a Neuske ham for Christmas the last two years. I'd never had one before so trying it the first time was quite the revelation. So good.

Aldi sells a perfectly respectable ham for under a dollar a pound, when on sale, so we usually get that.

Posted by: Polliwog the 'Ette at January 24, 2021 04:26 PM (1lKRm)

44 Not willowed; but, belonged in food thread.

The brisket smoke was completed on Wed-Thursday and went *almost* as planned.
1st and foremost a recommendation which I did not see/read anywhere on the websites I reviewed:
When you buy a 13lb brisket and you *aggressively* trim you do not have 13lbs of beef to smoke.
I trimmed 5lbs of fat and meat so I only had 8lbs and I timed my smoke for 13 hours.
Nope, it was 165F *way* before time. I wrapped in butcher paper (pink) anyway.
It was 195F *way* before time.
It was 203F *way* before time!
I pulled it off the smoker, wrapped it in a towel and put in a cooler thinking "all of the sites recommend a long rest; so, I'll be fine".
I mostly was; but, it cooled a bit more than I wanted before serving.

1of2

Posted by: AZ isolated deplorable at January 24, 2021 04:27 PM (gtatv)

45 Braised cheeks, that's the ticket.
Posted by: Zombie Dave at January 24, 2021 04:24 PM (dNzR

I could hear more ...

Posted by: Mitch From Kentucky at January 24, 2021 04:27 PM (u2I6p)

46 I like Chef John's baklava video. His side commentary is hilarious.

Posted by: Polliwog the 'Ette at January 24, 2021 04:27 PM (1lKRm)

47 37 andouille sausage is the only sausage I like by itself or mixed in food. I still though like an Italian sausage and onion sub.
Posted by: Mr. Meeseeks

I love linguisa. It has to be Silva's brand.

Posted by: CaliGirl at January 24, 2021 04:27 PM (MYL08)

48 2of2
It got rave reviews and I'm my worst critic.
Leftovers are delicious in sandwiches.
Note: I used a pellet smoker set for 225F, next time I'm going to 250F as the bark wasn't as thick and dark as I wanted.
I used "pitboss" pellets (lowes and homedepot) for heat and a smoke generator with mesquite which burns for about 5 hours.
The smoke ring was beautiful.
My fillet knife was *not* up to the task. I have ordered a Japanese made knife (Amazon for research, purchased elsewhere for same $ with free shipping).

Posted by: AZ isolated deplorable at January 24, 2021 04:27 PM (gtatv)

49 Tom Brady is figuratively rubbing his junk right on Belicheck's face right now.

Posted by: Sharkman at January 24, 2021 04:27 PM (0bGEp)

50 cheeseburger cooked in an iron skillet with sliced onion, mushrooms and carrots, lots of butter and worchestershire sauce, served open face on half a pita.
bliss.

Posted by: Dr. Vivi-Not my POTUS, FLOTUS, SCOTUS, FBI... at January 24, 2021 04:28 PM (USW1s)

51 There is a company I saw on the Outdoor Channel that was at the Shot Show called Meat Your Maker. They manufactured industry strength meat grinders made affordable for the public / private use. Mostly showed making deer sausage. They also had vacuum packing machines and dehydraters.

Posted by: Mr. Meeseeks, Look at me in 1984 at January 24, 2021 04:28 PM (2DOZq)

52 Does anyone make their own sausages? I think playing with different herbs and combinations of meats would be really fun.

Posted by: nurse ratched at January 24, 2021 04:24 PM (U2p+3)

It is. But start by making loose sausage. It's much easier than learning how to use a stuffing machine. They suck.

Posted by: CharlieBrown'sDildo at January 24, 2021 04:29 PM (xT2tT)

53 Just over the hill from me is Corralitos Market & Sausage Company. Believe it or not, they're known for their sausages. They have wonderous cheesy brauts. A bit further South in Freedom (how long do you think that town name is good for in CA) is the Freedom meat locker, they make good brauts, but not up to the level of Corralitos. I used to drive by it all the time, but haven't been there for years. Probably 6.

But that picture just got me Jonesing for some all of a sudden like. They have all kinds of smoked meats, counters and deep freezers go on and on with vacuum packed everything, because there's no way you can get out of there with less than half a pig. Maybe I need to make a special trip and stock up. Keep the pellet grill clean!

Posted by: clutch cargo | with more crushed glass flavor crystals at January 24, 2021 04:30 PM (L8ADy)

54 I bought some lemon sole from that Maywood fish joint yesterday..Wife baked them. Very good. Also bought some of their shrimp salad. Pretty damn good also

Posted by: Nevergiveup at January 24, 2021 04:31 PM (85Gof)

55 Does anyone make their own sausages? I think playing with different herbs and combinations of meats would be really fun.

I used to make enough to last the winter. There are a million recipes to pick from depending on how much work you want to invest. If you grind your own meat make sure the grinder is cold and the meat is just shy of freezing so the fat doesn't melt. If you use a Foodsaver to shrink wrap portions to freeze they'll last years.

Posted by: dartist at January 24, 2021 04:32 PM (+ya+t)

56 I bought some lemon sole from that Maywood fish
joint yesterday..Wife baked them.

Posted by: Nevergiveup at January 24, 2021 04:31 PM (85Gof)

Which place? And...I thought your wife doesn't cook!

Posted by: CharlieBrown'sDildo at January 24, 2021 04:33 PM (xT2tT)

57 It is. But start by making loose sausage. It's much easier than learning how to use a stuffing machine. They suck.

Posted by: CharlieBrown'sDildo at January 24, 2021 04:29 PM (xT2tT)

Totally. And get your own spices to blend, don't get the "breakfast sausage" or "Italian sausage" blends. They're good for the first bite. A friend used to make insanely great venison sausage - we'd let him hunt on the property, and get a big ol' box of goodies in return.

I don't know how he did it - but they were a thing of beauty. I think that's something that takes practice - especially using real casings. And getting them to come out looking like something you'd want to shove in your mouth. Maybe if I retire on a piece of property with room to play, but for now I'll leave it to pros.

Posted by: clutch cargo | with more crushed glass flavor crystals at January 24, 2021 04:34 PM (L8ADy)

58 With fat never go full Nadler.

Posted by: Anna Puma at January 24, 2021 04:35 PM (HNDCz)

59 There is a company I saw on the Outdoor Channel that was at the Shot Show called Meat Your Maker.

. . .

Posted by: Mr. Meeseeks, Look at me in 1984

Suddenly I'm reminded of the scene in Douglas Adams' Restaurant at the End of the Universe where their dinner comes out to the table and introduces itself to the diners and helpfully points out the delicious cuts its body will soon be turned into.

Posted by: Sharkman at January 24, 2021 04:35 PM (0bGEp)

60 >>>Does anyone make their own sausages? I think playing with different herbs and combinations of meats would be really fun.<
>I have a buddy that makes a summer-type sausage combined from all, - elk, deer and antelope. This stuff is so delicious "friends" of mine steal my portion every chance they can get.
>You snooze you lose.

Posted by: Dr. Bone at January 24, 2021 04:35 PM (03n3v)

61 My wife does make sausage without casing of course as she isn't eating pork these days. So uses ground chicken or turkey mostly adds in stuff.
Yes she use to eat pork.

Posted by: Skip at January 24, 2021 04:36 PM (Cxk7w)

62 Ah yes Meet the Meat.

Slartibartfast will pick up the cheque.

Posted by: Anna Puma at January 24, 2021 04:37 PM (HNDCz)

63 42
Grimmy, hi! Are you Gushka's Grimmy? How's she doing these days? I haven't seen her around here in a while.
Posted by: Prothonotary Warbler at January 24, 2021 04:24 PM

Not Gushka's Grimmy...don't recall seeing another Grimmy poster before? I've been around forever, but used to post under a name pretty close to my real one. With my job and such, started using Grimmy instead....what, 8-12 months ago? Dunno, now that I think about it.

Posted by: Grimmy at January 24, 2021 04:38 PM (aquHi)

64 Which place? And...I thought your wife doesn't cook!

Posted by: CharlieBrown'sDildo at January 24, 2021 04:33 PM (xT2tT)

There is fish store and restaurant ( small area of seating in the back ) up the road on the other side from the Maywood Market in Maywood. She just shoves the sole in a pan with a little seasoning and cooks it for a few minutes.

Posted by: Nevergiveup at January 24, 2021 04:38 PM (85Gof)

65 Loose sausage

🤢

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at January 24, 2021 04:38 PM (Dc2NZ)

66 Those sarsages look really good.

You can certainly have too much fat. Salt, too, and with too much of one, you often get too much of the other. I like fats and oils in foods, but a sausage with too much fat and salt, or a falafel that's fried in too-cold oil (so it gets soggy instead of crisp) is nauseating while you eat it and for about an hour or two after. Bleh.

Posted by: hogmartin at January 24, 2021 04:39 PM (t+qrx)

67 If you use a Foodsaver to shrink wrap portions to freeze they'll last years.
Posted by: dartist at January 24, 2021 04:32 PM (+ya+t)

Do foodsavers work these days? I remember buying them and they'd manage to survive about 3 days past the warranty before exploding. Either the vacuum or heating bar would die. Then for a while, the bag material sucked in a huge way. And those rolls are NOT cheap.

I'd double seal and only to have the bags expand a few days later in the freezer. I finally figured out the factory sealed edges were shit. I'll also assume they're made in China, but that's why I'm asking. Probably last one I got was easily 10 years ago.

Posted by: clutch cargo | with more crushed glass flavor crystals at January 24, 2021 04:39 PM (L8ADy)

68 Which place? And...I thought your wife doesn't cook!

Posted by: CharlieBrown'sDildo at January 24, 2021 04:33 PM (xT2tT)

There is fish store and restaurant ( small area of seating in the back ) up the road on the other side from the Maywood Market in Maywood. She just shoves the sole in a pan with a little seasoning and cooks it for a few minutes.
Posted by: Nevergiveup at January 24, 2021 04:38 PM (85Gof)

Called the seafood gourmet

Posted by: Nevergiveup at January 24, 2021 04:39 PM (85Gof)

69 I get a few pounds of various loose sausages with every shipment from my organic farming co-op. I tend to use those for Hamburger Helper and similar packaged meals (such as Knorr side dishes).

It's really tasty, and using sausage avoids the usual blandness of such meals.

Posted by: Prothonotary Warbler at January 24, 2021 04:39 PM (H3MF8)

70 Duck Fat Yummy!

I want a tall redhead to rub that stuff all.....err....never mind.

Oh look, it's martini time. One olive only please.

Posted by: Hairyback Guy at January 24, 2021 04:40 PM (R/m4+)

71 Fat is flavor, but big chewy wads of fat (and gristle) interfere with the sandwich-eating experience. I'm pleased to see the trend of restaurants that cure and smoke their own meat, but they seem to be a little too worshipful of fat. I've given up on ordering pastrami or brisket sandwiches because they don't trim any fat, and the sandwiches tend to be half-fat and half-meat.

Posted by: Buck Throckmorton at January 24, 2021 04:40 PM (d9Cw3)

72 I started making sausage last year.
Bought a grinder and used an OOP book recommended by my brother (and his chef SIL) Limpy's Homemade Sausage.
I made the Italian and Chorizo (used CBD's advice without hearing it) and made loose sausage.
I used pork shoulder (costco cryopac), froze it, cut it and ground it. The next time I'll freeze it again as the fat was smearing by the time I was done.
The 5lbs of beef fat (and meat) trimmed from the brisket smoke above is in the freezer waiting now. I'll be buying some lean beef and going for an 80/20 meat to fat ratio.

Posted by: AZ isolated deplorable at January 24, 2021 04:41 PM (gtatv)

73 Photos at link in nic. I mostly went through the Better Homes and Gardens Barbecue Book this week. It contains some great pickled vegetable recipes, though they're cribbed from other Better Homes books; but the marinated chuck steak and the tangy barbecue franks were both very good.

I'll be having the leftover franks in an hour or two for supper.

Posted by: Stephen Price Blair at January 24, 2021 04:42 PM (2lndx)

74 Made Ramsey's leek and mushroom pasta from that course. First rate. Use egg noodles instead of no bake, thin lasagna pasta he recommends.

Posted by: RS at January 24, 2021 04:42 PM (dwYx+)

75 63 42
Grimmy, hi! Are you Gushka's Grimmy? How's she doing these days? I haven't seen her around here in a while.
Posted by: Prothonotary Warbler at January 24, 2021 04:24 PM

Not Gushka's Grimmy...don't recall seeing another Grimmy poster before? I've been around forever, but used to post under a name pretty close to my real one. With my job and such, started using Grimmy instead....what, 8-12 months ago? Dunno, now that I think about it.
Posted by: Grimmy at January 24, 2021 04:38 PM (aquHi)

Good to know, thanks! I haven't seen that other Grimmy around in a while, either. He might've gone by just Grimm, come to think of it; I think it was just Gushka that called him Grimmy.

Posted by: Prothonotary Warbler at January 24, 2021 04:43 PM (H3MF8)

76 In my smoking adventures it has been recommended that I bring the meat temperature up to 160 wrap it and then bring the temperature up to 202. Then I've been told to let it sit wrapped longer than I would think necessary. (More than an hour for brisket. )
This technique has given me great ribs. I think I'm ready to give a brisket a shot.
I might do a pork butt first. I think pork is more forgiving than beef.

Posted by: Brother Northernlurker just another guy at January 24, 2021 04:43 PM (lgiXo)

77 >>>Does anyone make their own sausages? I think playing with
different herbs and combinations of meats would be really fun.<

I think the other suggestions are better than mine for starting out making sausage. Buy ground pork or beef and make patty's or roll into sausages. Don't even need to stuff them into skins.

Posted by: dartist at January 24, 2021 04:44 PM (+ya+t)

78 Called the seafood gourmet

Posted by: Nevergiveup at January 24, 2021 04:39 PM (85Gof)

Got it! Thanks.

Posted by: CharlieBrown'sDildo at January 24, 2021 04:44 PM (xT2tT)

79 Hobo is a gray meet.

Posted by: G'rump928(c) at January 24, 2021 04:45 PM (Q87rR)

80 I am also continuing to go through the Dessert Person cookbook and was inspired by Claire Shaffitz's video on the Poppy Seed Almond Cake to make that recipe.

That's been my breakfast since Monday, and a very good breakfast it is. Photos in nic and at the Deplorable Gourmet group on MeWe.

Shaffitz reminds me a lot of the Galloping Gourmet, in that she makes jokes both about her own screwups on the show and about the sometimes odd ways of presenting food on cooking shows.

Posted by: Stephen Price Blair at January 24, 2021 04:45 PM (2lndx)

81 Tonight we are ordering Indian food.

I'm pooped and too tired to cook.

Posted by: San Franpsycho at January 24, 2021 04:46 PM (EZebt)

82 BTW, I have the opportunity to go to Saint Augustine, and was inspired to do so by A Taste of History. Anybody have any recommendations for restaurants (or other places) to go there?

Posted by: Stephen Price Blair at January 24, 2021 04:47 PM (2lndx)

83 I like Bratwurst better than Bockwurst, although both are better than hotdogs.

Posted by: That Guy What Always Says Yeah Buddy TM at January 24, 2021 04:02
--------------------

Dad loved Bockwurst. I think he cooked it in shallow pan of water then slathered with mustard. Can't find it here. Would have drive to STL to find it.

Posted by: olddog in mo, uckfay ancercay at January 24, 2021 04:48 PM (ju2Fy)

84 I clicked on that MeWe link for the AoS group last week, but I found myself confronted with questions I had to answer before proceeding. I didn't know the "correct" answers; is it okay just to give "good" answers that aren't necessarily exactly what they're looking for?

Posted by: Prothonotary Warbler at January 24, 2021 04:48 PM (H3MF8)

85 Claire Shaffitz

Posted by: Stephen Price Blair at January 24, 2021 04:45 PM (2lndx)

Huzzah! She is a real person, and her videos are fun. I have her oatmeal/pecan crisp video saved, but it is a real PITA to make....

Posted by: CharlieBrown'sDildo at January 24, 2021 04:48 PM (xT2tT)

86 Cheese steak tonight, hadn't mad one in a couple months it seems.
Posted by: Skip at January 24, 2021 04:04 PM (Cxk7w)

===

Ribeye? Provolone? Onions? Amoroso Roll?

Posted by: San Franpsycho at January 24, 2021 04:48 PM (EZebt)

87 I've added the Revolver to my cocktail rotation. It's basically a Manhattan with coffee liqueur instead of sweet vermouth. I like it a lot.

Posted by: Brother Northernlurker just another guy at January 24, 2021 04:48 PM (lgiXo)

88 Gonna be hamburgers tonight. About a half a pound each cooked in a skillet with plenty of butter. Probably make mine a two cheese burger with cheddar and provolone.

Posted by: That Guy What Always Says Yeah Buddy TM at January 24, 2021 04:50 PM (R5lpX)

89 Do foodsavers work these days? I remember buying them and they'd manage
to survive about 3 days past the warranty before exploding. Either the
vacuum or heating bar would die. Then for a while, the bag material
sucked in a huge way. And those rolls are NOT cheap.

I have had the Foodsaver Gamesaver one for a few years and love it. Granted the bags aren't cheap and it shuts down if you try to do too much at once but stuff lasts forever in the freezer. Well worth it for me.

Posted by: dartist at January 24, 2021 04:51 PM (+ya+t)

90 brisket sandwiches because they don't trim any fat, and the sandwiches tend to be half-fat and half-meat.
Posted by: Buck

Local brewery with good beer served Mrs. AZ a brisket with had, what I think was, the entire chunk of fat between the deckle and the point. It was just sad.

Posted by: AZ isolated deplorable at January 24, 2021 04:51 PM (gtatv)

91 I clicked on that MeWe link for the AoS group last week, but I found myself confronted with questions I had to answer before proceeding. I didn't know the "correct" answers; is it okay just to give "good" answers that aren't necessarily exactly what they're looking for?
Posted by: Prothonotary Warbler at January 24, 2021 04:48 PM (H3MF

The go to answer that always works is "Fuck You, Pay Me"

Posted by: Nevergiveup at January 24, 2021 04:52 PM (85Gof)

92 Been chopping/dicing the last 30 mins ingredients for Jambalaya.

Posted by: olddog in mo, uckfay ancercay at January 24, 2021 04:53 PM (ju2Fy)

93 Just applied to the MeWe AOS cooking group. Glad someone is using that platform.

Posted by: Nancy at 7000 ft at January 24, 2021 04:53 PM (0tmoY)

94 91 I clicked on that MeWe link for the AoS group last week, but I found myself confronted with questions I had to answer before proceeding. I didn't know the "correct" answers; is it okay just to give "good" answers that aren't necessarily exactly what they're looking for?
Posted by: Prothonotary Warbler at January 24, 2021 04:48 PM (H3MF

The go to answer that always works is "Fuck You, Pay Me"
Posted by: Nevergiveup at January 24, 2021 04:52 PM (85Gof)

That sounds like good advice! Thanks, NGU!

Posted by: Prothonotary Warbler at January 24, 2021 04:54 PM (H3MF8)

95 I might do a pork butt first. I think pork is more forgiving than beef.
Posted by: Brother Northernlurker

Pork shoulder is dead easy, 250F until it's done. I never wrap it.
Shreds great for pulled pork.

Posted by: AZ isolated deplorable at January 24, 2021 04:55 PM (gtatv)

96 I had that corned beef that comes in a can with some cottage cheese and a Diet Coke

I also think I have the WuFlu

Posted by: DB- just DB: former American at January 24, 2021 04:55 PM (iTXRQ)

97 I also think I have the WuFlu
Posted by: DB

Good luck.

Posted by: AZ isolated deplorable at January 24, 2021 04:58 PM (gtatv)

98 Just applied to the MeWe AOS cooking group. Glad someone is using that platform.
Posted by: Nancy at 7000 ft at January 24, 2021 04:53 PM (0tmoY)

I did also. Bluebell's tool of choice is always a shiv and you can never have too much bacon.

Posted by: That Guy What Always Says Yeah Buddy TM at January 24, 2021 04:58 PM (R5lpX)

99 I was supposed to preach today but I missed the reminder.
What cocktail do you recommend to accompany pounding my head against a tabletop?

Posted by: Brother Northernlurker just another guy at January 24, 2021 04:58 PM (lgiXo)

100 >Good luck.
Posted by: AZ isolated deplorable

Thanks. If I die, have someone bury me face up.

Posted by: DB- just DB: former American at January 24, 2021 04:59 PM (iTXRQ)

101 99 I was supposed to preach today but I missed the reminder.
What cocktail do you recommend to accompany pounding my head against a tabletop?
Posted by: Brother Northernlurker

Harvey Wallbanger.

Posted by: nurse ratched at January 24, 2021 04:59 PM (U2p+3)

102 I might do a pork butt first. I think pork is more forgiving than beef.

It is. Just remember the meat stalls at around 160. If you want it for pulled pork it has to get to around 200. Buy extra beer, you'll be there awhile.

Posted by: dartist at January 24, 2021 04:59 PM (+ya+t)

103 MeWe is an actual usable platform. For one thing, it makes it easy to separate groups out of the main feed. So my main feed only contains posts from individuals. And I can scan through new group posts quickly, a group at a time.

I'm sure they'll fix that at some point, but for now I enjoy browsing it.

Posted by: Stephen Price Blair at January 24, 2021 04:59 PM (2lndx)

104 Harvey Wallbanger.
Posted by: nurse ratched at January 24, 2021 04:59 PM (U2p+3)

That would work.

Posted by: Brother Northernlurker just another guy at January 24, 2021 04:59 PM (lgiXo)

105 Thanks for the Food Thread, CBD!

Hubby makes his own sausage and the several types he makes have all turned out well. Pan sausage, polish sausage links, elk breakfast links and venison breakfast sausage is all tasty. He uses a meat grinder he got at Cabela's, an attachment for stuffing links, and a vacuum sealer also from Cabela's. Makes sense to buy quality equipment from the start. He's on his second vacuum sealer but the first lasted quite a while and was put to a lot of use.

Posted by: Legally Sufficient, Hoping 4 and Praying at January 24, 2021 05:00 PM (rwusL)

106 I can eat a lot more boudin than I can sausage.

Posted by: Mr. Meeseeks, Look at me in 1984 at January 24, 2021 05:00 PM (2DOZq)

107 Dinner tonight is Jambalaya, but with Texas smoked sausage rather than andouille.

Posted by: Buck Throckmorton at January 24, 2021 05:00 PM (d9Cw3)

108 Dessert
Pecan pie bread pudding...

Mr F has been hankering for bread pudding, after he had some at a (shhh) get together. Been saving my day old bread, cubed, in the freezer.

Guess I'll be making it during the snow storm this week. (Goes to check the ingredient list...]

Yes, I've seen a few of the Ramsey episodes, he's quite charming when he isn't cussing. I learned a new way to cut up bell pepper, for instance. I was watching on prime video, so I don't think I'll be able to finish the series, alas.

Canning apples right now, teaching MrF "how to can." Later!

Posted by: Flyover....**** at January 24, 2021 05:00 PM (Rbu5d)

109 https://honest-food.net

Good recipes for charcuterie.

Posted by: Bosk at January 24, 2021 05:00 PM (lDdRA)

110 A cousin of mine (my dad's first cousin, and roughly 80 years old) once told me that to identify a dead oyster at the market, tap on it with something hard. if it sounds hollow, it's dead.

Just thought I'd pass that along to the Horde.

Posted by: SARDiver at January 24, 2021 05:01 PM (HlqFH)

111 Harvey Wallbanger.
Posted by: nurse ratched at January 24, 2021 04:59 PM (U2p+3)

Most bartenders look at you with a stupid look on their face when you ask for one of those.

Posted by: That Guy What Always Says Yeah Buddy TM at January 24, 2021 05:01 PM (R5lpX)

112 What cocktail do you recommend to accompany pounding my head against a tabletop?
Posted by: Brother Northernlurker

Ouzo. neat.

Posted by: Pug Mahon, Being Moar Dumber at January 24, 2021 05:01 PM (x8Wzq)

113 And snausages.

Posted by: Bosk at January 24, 2021 05:01 PM (lDdRA)

114 I have her oatmeal/pecan crisp video saved, but it is a real PITA to make....

I will be trying these at some point, I love oatmeal and pecans. Her sage shortbread cookies were moderately involved, but well worth it. The poppy seed cake was dead easy. Just mix and bake.

Posted by: Stephen Price Blair at January 24, 2021 05:02 PM (2lndx)

115 >>>Been chopping/dicing the last 30 mins ingredients for Jambalaya.<
> I hope you made enough for everybody.

Posted by: Dr. Bone at January 24, 2021 05:02 PM (03n3v)

116 Failed to mention that he grew up and lived on the Chesapeake for most of his life. If anyone would know how to spot a dead bivalve, he would.

Posted by: SARDiver at January 24, 2021 05:02 PM (HlqFH)

117 Just applied to the MeWe AOS cooking group. Glad someone is using that platform.

Posted by: Nancy at 7000 ft at January 24, 2021 04:53
-----------------------

What was your answer to first question?

I'm thinking kitchen or jail.

Posted by: olddog in mo, uckfay ancercay at January 24, 2021 05:03 PM (ju2Fy)

118 When I was a kid there was a sausage restaurant in NYC called Zum Zum. They had about 20 varieties

Posted by: San Franpsycho at January 24, 2021 05:03 PM (EZebt)

119 The pea crab! Back in the 70's a rich guy I knew had these huge oysters shipped in from Chesapeake for a roast. They roasted them on big bakesheets covered with wet burlap and we ate them slightly opened in the dark while drinking beer. They had pea crabs in them. Crunchy. By the way, I'm having Chili, baked beans, and hotdogs for supper. The hotdogs came from our freezer and they were labeled 'Best by June 2011'. Mrs. E was hesitant to cook them I confessed I had salami for lunch that we bought before the election.

Posted by: Eromero at January 24, 2021 05:05 PM (em79L)

120 Ha. I answered "kitchen" and "carrots in chili" to the Deplorable Gourmet questions. Word to the wise moron: your answers are public to any other member of the group.

Posted by: Stephen Price Blair at January 24, 2021 05:06 PM (2lndx)

121 117 Just applied to the MeWe AOS cooking group. Glad someone is using that platform.

Posted by: Nancy at 7000 ft at January 24, 2021 04:53
-----------------------

What was your answer to first question?

I'm thinking kitchen or jail.

Posted by: olddog in mo, uckfay ancercay at January 24, 2021 05:03 PM (ju2Fy)

I went with, "Fuck you, pay me. I'm on a Paul Anka integrity kick, and the guys get shirts." I'll let you know if that worked.

Posted by: Prothonotary Warbler at January 24, 2021 05:06 PM (H3MF8)

122 > I hope you made enough for everybody.

Posted by: Dr. Bone at January 24, 2021 05:02 PM
---------------------
Think so, but if not Buck @107 is making some too. I've got Andouille sausage in mine though.

Posted by: olddog in mo, uckfay ancercay at January 24, 2021 05:06 PM (ju2Fy)

123 82 BTW, I have the opportunity to go to Saint Augustine, and was inspired to do so by A Taste of History. Anybody have any recommendations for restaurants (or other places) to go there?
Posted by: Stephen Price Blair at January 24, 2021 04:47 PM

I ate at a place called Cafe Alcazar that was pretty good. It's a unique location, too, as the dining area is the floor of what used to be an enormous indoor pool. Some neat history signs and such in the building if you want to walk around.

Posted by: Grimmy at January 24, 2021 05:08 PM (aquHi)

124 You want a Harvey Wallbanger ? Order a screwdriver and a shot of galliano.

Posted by: Mr. Meeseeks, Look at me in 1984 at January 24, 2021 05:10 PM (2DOZq)

125 Tonight we are ordering Indian food.

Damn, that sounds amazing. I almost did that too but then I did the old "do we really need to spend money on this"? Sometimes I need to say yes to myself.

Posted by: Jewells45 at January 24, 2021 05:13 PM (nxdel)

126 Great thread, CBD!

I ate only once today. Scallops and bacon in cream sauce with garlic, green onion, crushed red pepper and parsley.

Omg.

Posted by: Ladyl at January 24, 2021 05:13 PM (TdMsT)

127 Ladyl that sounds wonderful!

Posted by: Jewells45 at January 24, 2021 05:15 PM (nxdel)

128 125 Tonight we are ordering Indian food.

Damn, that sounds amazing. I almost did that too but then I did the old "do we really need to spend money on this"? Sometimes I need to say yes to myself.
Posted by: Jewells45 at January 24, 2021 05:13 PM (nxdel)

My first experience with Indian food was a buffet that did not impress me. I told my friends, "I now understand why people are starving there."

I've had much better Indian food since then, and I would now say that Indian food is pretty good.

Posted by: Prothonotary Warbler at January 24, 2021 05:15 PM (H3MF8)

129 {{{Jewells}}}

I'm so full I can hardly move!

Posted by: Ladyl at January 24, 2021 05:16 PM (TdMsT)

130 Ladyl!
That sounds divine. Did you cook?

Posted by: nurse ratched at January 24, 2021 05:16 PM (U2p+3)

131 127 Ladyl that sounds wonderful!
Posted by: Jewells45 at January 24, 2021 05:15 PM (nxdel)

I agree; that does sound really nice!

Posted by: Prothonotary Warbler at January 24, 2021 05:17 PM (H3MF8)

132 >>>Think so, but if not Buck @107 is making some too. I've got Andouille sausage in mine though.<
Of course, I say this to everyone who would be a food tease in these threads. I've never had Texas sausage, but Audouille is fine with me.

Bon appetit, folks.

Posted by: Dr. Bone at January 24, 2021 05:17 PM (03n3v)

133 Funniest sitcom scene of all time is from Rules of Engagement when Adam orders the #12 vindaloo.

Posted by: Mr. Meeseeks, Look at me in 1984 at January 24, 2021 05:18 PM (2DOZq)

134 Ribeye? Provolone? Onions? Amoroso Roll?
Posted by: San Franpsycho at January 24, 2021 04:48 PM

Sirloin tip, onions, sweet peppers, sauce & provolone

Posted by: Skip at January 24, 2021 05:19 PM (Cxk7w)

135 133 Funniest sitcom scene of all time is from Rules of Engagement when Adam orders the #12 vindaloo.
Posted by: Mr. Meeseeks, Look at me in 1984 at January 24, 2021 05:18 PM (2DOZq)

I had vindaloo once. It was a bit too spicy for me, and I like spicy food. Tasty, but a bit too spicy.

It's not even the hottest Indian food. That would be pfal. I'm not trying that one anytime soon!

Posted by: Prothonotary Warbler at January 24, 2021 05:20 PM (H3MF8)

136 I wish all 75 +million Trump voters would NOT watch the Super Bowl.

Posted by: MantuaBill at January 24, 2021 05:20 PM (tr21G)

137 Friday night I cut a large tuna steak into bite sized cubes, applied some fresh ground black pepper and some of that cheap mixed Italian seasoning and let it 'soak' a bit while I sauteed some chopped garlic and sweet onion in a lot of butter. Then threw in the tuna til done, served on pasta.

Posted by: davidt at January 24, 2021 05:20 PM (l3+k2)

138 Funniest sitcom scene of all time is from Rules of Engagement when Adam orders the #12 vindaloo.
Posted by: Mr. Meeseeks, Look at me in 1984 at January 24, 2021 05:18 PM (2DOZq)

FWIW which is nothing my vote is for the Chuckles the Clown funeral from The Mary Tyler Moore show.

Posted by: Brother Northernlurker just another guy at January 24, 2021 05:20 PM (lgiXo)

139 One thing about pizza stone rules we have is stone goes in cold oven and gets preheated in there. If hot it's not.

Posted by: Skip at January 24, 2021 05:21 PM (Cxk7w)

140 136 I wish all 75 +million Trump voters would NOT watch the Super Bowl.
Posted by: MantuaBill at January 24, 2021 05:20 PM (tr21G)

I'm doing my part by not watching it!

Posted by: Prothonotary Warbler at January 24, 2021 05:22 PM (H3MF8)

141 FWIW which is nothing my vote is for the Chuckles the Clown funeral from The Mary Tyler Moore show.
Posted by: Brother Northernlurker just another guy at January 24, 2021 05:20 PM (lgiXo)

That one is in the top ten for sure.

Posted by: Mr. Meeseeks, Look at me in 1984 at January 24, 2021 05:22 PM (2DOZq)

142 136 I was thinking it was on today but found it wasn't. Didn't see a play all year no point in starting now.

Posted by: Skip at January 24, 2021 05:23 PM (Cxk7w)

143 I recommend the Texas style smoked dry sausage. That is something you just don't get anywhere else unless they make a special effort. The entire style is unknown to most of the country as far as i know. Nothing like a good smoked sausage, not argument there. But the Texas style dry smoked sausage made mostly of beef is simply a different product. It can't be compared to other sausages because is something completely different. And trust me, that is a good thing.

Posted by: Quint at January 24, 2021 05:24 PM (dVcaa)

144 67...Do foodsavers work these days? I remember buying them and they'd manage to survive about 3 days past the warranty before exploding. Either the vacuum or heating bar would die. Then for a while, the bag material sucked in a huge way. And those rolls are NOT cheap. ...
Clutch

Ifyou vac seal food in jars, here's good manual backup. We use it all the time. You just need the foodsaver jar attachments.
https://youtu.be/biMgUOdJXV4

Posted by: Flyover....**** at January 24, 2021 05:24 PM (Rbu5d)

145 I wish all 75 +million Trump voters would NOT watch the Super Bowl.
-----------------------
But can they still eat Super Bowl food?

Posted by: olddog in mo, uckfay ancercay at January 24, 2021 05:24 PM (ju2Fy)

146 CBD - got a time and temp recommendation on those sous vide chicken thighs?

Posted by: PabloD, make commies fly again! at January 24, 2021 05:25 PM (8JoH/)

147 Personally, I love Chef John from Food Wishes, but I loled at the parody video - totally nails it.

Posted by: Rhubarb Ranch at January 24, 2021 05:26 PM (N9/qT)

148 > Corralitos Market & Sausage Company

When we lived in Monterey we would go up to Corralitos every couple of months for their sausages. They had a pretty nice wild game selection.

Posted by: Martini Farmer - Now a Pirate, Hoisting the Black Flag at January 24, 2021 05:26 PM (3H9h1)

149 Ribeye? Provolone? Onions? Amoroso Roll?

Posted by: San Franpsycho at January 24, 2021 04:48 PM

Sirloin tip, onions, sweet peppers, sauce provolone

Posted by: Skip at January 24, 2021 05:19 PM (Cxk7w)

beef prices are through roof. Don't tell me about inflation unless you have checked out beef prices. I am looking back at an old investment idea ticker symbol "Moo" It seems to have done ok and I get why after seeing what they charge for steak at the local Piggly Wiggly.

Posted by: Quint at January 24, 2021 05:26 PM (dVcaa)

150 142 136 I was thinking it was on today but found it wasn't. Didn't see a play all year no point in starting now.
Posted by: Skip at January 24, 2021 05:23 PM (Cxk7w)

I only knew it wasn't today because Hello Fresh has a special Super Bowl spread that I could order for the week of Feb. 1. I presume that means the game is on the 8th.

Posted by: Prothonotary Warbler at January 24, 2021 05:26 PM (H3MF8)

151 Newly confirmed Defense Secretary Lloyd Austin will have to contend not only with a world of security threats and a massive military bureaucracy, but also with a challenge that hits closer to home: rooting out racism and extremism in the ranks.

yeah NO

Sorry I have been in a while now and I do NOT see a racism problem. But by all means go create one and weaken the Military, since that is your aim anyway

Posted by: Nevergiveup at January 24, 2021 05:27 PM (85Gof)

152 eat nachos, wings, and beer and watch the Conservative Twins on repeat.

Posted by: Quint at January 24, 2021 05:27 PM (dVcaa)

153 152 eat nachos, wings, and beer and watch the Conservative Twins on repeat.
Posted by: Quint at January 24, 2021 05:27 PM (dVcaa)

The Hodges? Yeah, they're good guys!

Posted by: Prothonotary Warbler at January 24, 2021 05:28 PM (H3MF8)

154 The Texas style dried beef sausage is something different. It is not like other sausage styles and that is why I crave it. I appreciate all the styles but the other iterations are well known and easily had outside of Lone Star.

Posted by: Quint at January 24, 2021 05:29 PM (dVcaa)

155 Cafe Alcazar

Wow. Looked at some photos and the escargot looks nice. Also, oatmeal pie with ice cream. May have to hit it for lunch.

Posted by: Stephen Price Blair at January 24, 2021 05:30 PM (2lndx)

156 beef prices are through roof. Don't tell me about inflation unless you have checked out beef prices. I am looking back at an old investment idea ticker symbol "Moo" It seems to have done ok and I get why after seeing what they charge for steak at the local Piggly Wiggly.
Posted by: Quint at January 24, 2021 05:26 PM (dVcaa)

A small beef brisket is $75, Canada. So that would be free American.

Posted by: Brother Northernlurker just another guy at January 24, 2021 05:30 PM (lgiXo)

157 One thing I discovered making sausage , it's best to season the meat before you grind. Mixing in afterward works the ground meat too much and can make it tough. I make pattys and freeze them. I sometimes grind beef, mainly chuck if I can find it cheaper than ground meat.

Posted by: NOT THAT GUY at January 24, 2021 05:30 PM (QrvWz)

158 I doubt racism in USAF was a issue in late 70s,

Posted by: Skip at January 24, 2021 05:30 PM (Cxk7w)

159 When is Dungeness crab season ? Now ?

Posted by: runner at January 24, 2021 05:33 PM (zr5Kq)

160 I ate only once today.

Me too. But the day ain't over.

I would also be interested in recommendations for vacuum sealers. There seems to be a huge range in prices from ~$60 to several hundred. Our current one is closer to the low end and has been OK for, I guess, 5+ years but it's failing more often than it's working lately.

Posted by: Oddbob at January 24, 2021 05:34 PM (qc+VF)

161 Soviet Communists divided by class warfare , our Communists by race warfare

Posted by: Skip at January 24, 2021 05:34 PM (Cxk7w)

162 Love the food thread and hearing what everyone makes...I'm a baker more than a cook, and I have never cooked beans from scratch (dried beans) until recently. Even when I make chili I use canned pork and beans.

About a week ago I cooked a bag of pinto beans, let them soak overnight. Cut up two beef Andouille sausages and fried them with an onion until nice and brown, and put that into the beans to simmer, with one of the Goya seasoning packets I hadn't tried yet. I could not believe how good it turned out, and I know they were just beans and broth, commonplace. But I was so thrilled, heh. Never too old to learn.

Posted by: skywch at January 24, 2021 05:34 PM (Y/Ps0)

163 sous vide chicken thighs?

Posted by: PabloD, make commies fly again! at January 24, 2021 05:25 PM (8JoH/)

155 degrees for about 30 hours. Lots of garlic and salt a sprig or two of fresh thyme and some extra chicken fat or duck fat if you have it.

Posted by: CharlieBrown'sDildo at January 24, 2021 05:34 PM (xT2tT)

164 Being racist now only requires you to be white and treat all people the same.

Posted by: Mr. Meeseeks, Look at me in 1984 at January 24, 2021 05:35 PM (2DOZq)

165 I have a pizza stone called The Pizza Gourmet that I've had for at least 20 years and never managed to break it. It's 1/2 inch thick so maybe that's why it's lasted. Used it on the grill, cold/hot oven, got lazy and left it the oven for a month and cooked on top of it. Can't for the life of me remember where I got it. Pampered Chef from one of the girls selling their stuff maybe?

Posted by: dartist at January 24, 2021 05:35 PM (+ya+t)

166 Chamber vacuum sealer > External vacuum sealer

More expensive also

Posted by: Mr. Meeseeks, Look at me in 1984 at January 24, 2021 05:38 PM (2DOZq)

167 Was making some dog food in the insta pot and stumbled over something very good.

Started with two small eye round roasts that I got on sale chopped them up and put them in there with some cheap Walmart beef broth. Cooked them under pressure for 40 minutes and let them natural release for 20 minutes.

Opened it up and put in some flour slurry and sauteed it for another 15 minutes or so to thicken it up. Tasted it and it was very good. Tossed in some frozen vegetables and I don't think the dogs are going to get any.

No spices of any kind and it is very good.

Posted by: Mister Scott (formerly GWS) at January 24, 2021 05:38 PM (JUOKG)

168 Love the food thread and hearing what everyone
makes...I'm a baker more than a cook, and I have never cooked beans from
scratch (dried beans) until recently. Even when I make chili I use
canned pork and beans.

About a week ago I cooked a bag of pinto beans, let them soak
overnight. Cut up two beef Andouille sausages and fried them with an
onion until nice and brown, and put that into the beans to simmer, with
one of the Goya seasoning packets I hadn't tried yet. I could not
believe how good it turned out, and I know they were just beans and
broth, commonplace. But I was so thrilled, heh. Never too old to learn.

Posted by: skywch at January 24, 2021 05:34 PM (Y/Ps0)

nothing wrong with some good beans and some meat. You can also take the pintos into a roiling boil, let is set for a few hours, and then cook it again. The real stuff is so much better than the canned stuff.

Posted by: Quint at January 24, 2021 05:38 PM (dVcaa)

169 "Moderation", a term I struggled with a lot in my life.

Posted by: exdem13 at January 24, 2021 05:39 PM (W+kMI)

170 "Moderation", a term I struggled with a lot in my life.
Posted by: exdem13

Don't.
Moderation is for monks.

Posted by: AZ isolated deplorable at January 24, 2021 05:42 PM (gtatv)

171 Moderation is for monks.

Posted by: AZ isolated deplorable at January 24, 2021 05:42 PM (gtatv)

Everything in moderation...including moderation.

Posted by: CharlieBrown'sDildo at January 24, 2021 05:43 PM (xT2tT)

172 I was kinda shocked that people ate those oyster parasites, the pea crab, when exposed to that long ago and far away, but -

yep, they're delicious.

dig in.

Posted by: naturalfake at January 24, 2021 05:43 PM (dWwl8)

173 130 Ladyl!
That sounds divine. Did you cook?
Posted by: nurse ratched at January 24, 2021 05:16 PM (U2p+3)

{{{Nurse}}}

I did!

I cooked!!!

Posted by: Ladyl at January 24, 2021 05:44 PM (TdMsT)

174 nothing wrong with some good beans and some meat.
You can also take the pintos into a roiling boil, let is set for a few
hours, and then cook it again. The real stuff is so much better than the
canned stuff.

Posted by: Quint at January 24, 2021 05:38 PM (dVcaa)

My last meal would be pinto beans with ham hocks, home fried potatoes, cornbread and onions.

Posted by: NOT THAT GUY at January 24, 2021 05:45 PM (QrvWz)

175 I would also be interested in recommendations for vacuum sealers.

I have the Foodsaver Gamesaver and love it for one guy. Sucks the bags down nice and the seals hold. Even though it's called a Gamesaver there's no way you could do a whole animal without it overheating. Next step up would be industrial as far as I know.

Posted by: dartist at January 24, 2021 05:46 PM (+ya+t)

176 My last meal would be pinto beans with ham hocks, home fried potatoes, cornbread and onions.

Posted by: NOT THAT GUY at January 24, 2021 05:45 PM (QrvWz)

i hear ya. that is a nice tip. I love pintos with corn bread. A man could live on that for quite a while.

Posted by: Quint at January 24, 2021 05:47 PM (dVcaa)

177
Even though it's called a Gamesaver there's no way you could do a whole animal without it overheating. Next step up would be industrial as far as I know.

Posted by: dartist at January 24, 2021 05:46 PM

nutria, mayhaps?

Posted by: AltonJackson at January 24, 2021 05:47 PM (DUIap)

178 The lingonberry juice (nectar? syrup? can't remember the official name) you get at IKEA makes a good substitute for grenadine in a Tequila Sunrise.

Posted by: craig at January 24, 2021 05:48 PM (0hwKK)

179 Sorry I have been in a while now and I do NOT see a racism problem. But by all means go create one and weaken the Military, since that is your aim anyway
Posted by: Nevergiveup at January 24, 2021 05:27 PM (85Gof)

Sorry, NGU, but the 'extremism' angle is just an excuse to purge the military of anyone who would question an order to kill Americans when ordered. JEF started it (well, Billy Jeff, TBH), but ValJar couldn't finish the job. This is her second attempt.

Posted by: AZ Hi Desert (Gringo fuertemente armado-Tempore Belli!) at January 24, 2021 05:48 PM (l7Kbv)

180 Tortellini soup and crusty bread with butter, plus whatever wine we have handy.

Posted by: Mrs.Leggy at January 24, 2021 05:48 PM (Vf4Y7)

181
You can also take the pintos into a roiling boil, let is set for a few hours, and then cook it again.

Are reboiled beans anything like refried beans?

Posted by: Bertram Cabot, Jr. at January 24, 2021 05:49 PM (63Dwl)

182 My local butcher carries Neuski's bacon and it is the best store-bought bacon I've had, and at a reasonable price.

Posted by: Bunkerintheburbs at January 24, 2021 05:49 PM (u22BW)

183 Tortellini soup and crusty bread with butter, plus whatever wine we have handy.

Posted by: Mrs.Leggy at January 24, 2021 05:48 PM (Vf4Y7)

she chose well.

Posted by: Quint at January 24, 2021 05:49 PM (dVcaa)

184 ossed in some frozen vegetables and I don't think the dogs are going to get any.

Posted by: Mister Scott (formerly GWS) at January 24, 2021 05:38 PM (JUOKG)

I've never withheld a good stew from the dogs (I cook their food, too), but I have saved some out for myself. I found a source for rabbit a few weeks ago, and it made a nice, mild stew.

Posted by: April, Freedom Now! at January 24, 2021 05:50 PM (OX9vb)

185 Even when I make chili I use canned pork and beans.

Do you use fresh or canned carrots?

Posted by: Caesar North of the Rubicon at January 24, 2021 05:50 PM (BMmaB)

186 NGU @ 151, I went to bootcamp in 68 and 2 days before graduation one of our black sailors fell asleep on watch. The CC gave our RCPO permission (ordered) for us to take the guy to company captains mast. He was sentenced by his peers to walk the firewatch every hour the night before graduation. I let him sleep in the last 2 hours when I had the firewatch because I didn't want him to fall asleep in formation the next day. That's how racist we were.

Posted by: Eromero at January 24, 2021 05:51 PM (em79L)

187 The lingonberry juice (nectar? syrup? can't remember
the official name) you get at IKEA makes a good substitute for
grenadine in a Tequila Sunrise.

Posted by: craig at January 24, 2021 05:48 PM (0hwKK)

that is a good tip. real grenadine is hard to come by and it costs. the commercial stuff is usually sugar water and red food coloring.

Posted by: Quint at January 24, 2021 05:52 PM (dVcaa)

188 Caesar North, lol--not even I would go that far.

Posted by: skywch at January 24, 2021 05:52 PM (Y/Ps0)

189 go seahawks !

Posted by: hasta la vista at January 24, 2021 05:53 PM (g741k)

190 My last meal would be pinto beans with ham hocks, home fried potatoes, cornbread and onions.
Posted by: NOT THAT GUY at January 24, 2021 05:45 PM (QrvWz)

I could go for that, too.

I have made pintos in the crockpot many times--doesn't get any easier.

Posted by: April, Freedom Now! at January 24, 2021 05:53 PM (OX9vb)

191 NGU @ 151, I went to bootcamp in 68 and 2 days before graduation one of our black sailors fell asleep on watch. The CC gave our RCPO permission (ordered) for us to take the guy to company captains mast. He was sentenced by his peers to walk the firewatch every hour the night before graduation. I let him sleep in the last 2 hours when I had the firewatch because I didn't want him to fall asleep in formation the next day. That's how racist we were.
Posted by: Eromero at January 24, 2021 05:51 PM (em79L)

Yup the Military is the least racist organization I have ever been associated with. Perfect, of course not. But you want to talk racism, look elsewhere...hey why not start with the left and BLM

Posted by: Nevergiveup at January 24, 2021 05:53 PM (85Gof)

192 I bought some HVR powder so I could try making ranch pretzels. Haven't done it yet. It calls for dill weed. Not sure I have any so I might have to try to grind dill seed to sub in.

Posted by: PaleRider is simply irredeemable at January 24, 2021 05:55 PM (Aashi)

193 I tried a couple of good whiskies this week.

Whisky Uno - "Peat Monster Arcana" by Compass Box

Part of CB's 20th Anniversary releases but at a semi-reasonable price. Lighter than their usual PM and loaded with fruit yet very well balanced. Just a pleasure to drink. Just relax and enjoy it.

Whisky Ni - Umiki Whisky

A bit of an oddball. Japanese whiskey combined with whiskies from other countries, then aged in Japanese pine barrels and diluted to proof with desalinated sea water for terroir, I suppose. Umiki means "ocean tree" in Japanese. So, truth in labeling, It's a nice daily drinker. One review said it tasted as though you were drinking a young Speyside in a lumberyard, which I think is correct. Also some sea on the nose, I believe. Runs about $45/btl. Give it a whirl.

Posted by: naturalfake at January 24, 2021 05:55 PM (dWwl8)

194 That's how racist we were.
Posted by: Eromero at January 24, 2021 05:51 PM (em79L)

Yup the Military is the least racist organization
Posted by: Nevergiveup

Ditto.
Your skin color didn't matter, what you did mattered.

Posted by: AZ isolated deplorable at January 24, 2021 05:56 PM (gtatv)

195 Posted by: naturalfake at January 24, 2021 05:55 PM (dWwl

Pine barrels? That is weird!

Posted by: CharlieBrown'sDildo at January 24, 2021 05:57 PM (xT2tT)

196 And chicken remained chicken though a young chicken is still called poulet.

The national dish in Senegal (other than insanely good fish) is called Poulet Yassa. Lots of onions cooked with the chicken. It's great.

Posted by: Caesar North of the Rubicon at January 24, 2021 05:58 PM (BMmaB)

197 I never saw any racism in the military, and my time was the late 80s and early 90s. I don't want to tamp down on anyone's "truth" but there is a point. Some times I swear the young people just want something to bitch about because they have nothing to bitch about. I am against all racism, but i have a problem with the idea we were pretty cool in the late 90s and all went to hell twenty years later. It doesn't make sense to me. Again, if there is a real instance, i am standing by the guy getting mistreated. But we know most of this is about the net, social media, and the Lefty take over or pretty much everything.

Posted by: Quint at January 24, 2021 05:58 PM (dVcaa)

198 "Everything in moderation, including moderation. -CBD"

Robert Service has a poem making that point. Embrace moderation but don't be extreme about it.

Posted by: Buck Throckmorton at January 24, 2021 05:58 PM (d9Cw3)

199 Something that was missed in the Unity thread.

They are actually saying "uniformity", the Washington dialect makes the "formi" silent.

Posted by: Axeman at January 24, 2021 05:58 PM (FYe3W)

200 Alton Jackson, the buck I shot this year was aged 21 days, processed into sausage, chops, roasts, and such. The final batch of cubed prime was canned in jars and it's sitting on the shelf just like stringbeans, tomatoes, okra and any other vegetable. All by Mrs. E who did it all. I was just the hired help.

Posted by: Eromero at January 24, 2021 05:59 PM (em79L)

201 I let him sleep in the last 2 hours when I had the firewatch because I didn't want him to fall asleep in formation the next day.

Depending on what your barracks were like, it might be a good idea not to have him falling asleep on fire watch either. The WWII wood barracks with many coats of paint would go up in minutes.

Posted by: Caesar North of the Rubicon at January 24, 2021 06:01 PM (BMmaB)

202 I grew up in the Army. Dad was an NCO. I can assure you there was no racism in our house. I served for a little over 6 years and never saw its ugly head raised. If you conflate extremism with conservatism, and weed it out, you won't have much of an Army left.

Posted by: Javems at January 24, 2021 06:01 PM (nz4Ij)

203 Thanks, CBD! I will definitely try the chicken thighs.
I don't use my sous vide cooker a lot, but for certain jobs it can't be beat.

Posted by: PabloD, make commies fly again! at January 24, 2021 06:02 PM (8JoH/)

204 158 I doubt racism in USAF was a issue in late 70s,
Posted by: Skip at January 24, 2021 05:30 PM (Cxk7w)

There were "race riots" at, I believe, Travis and one of the Dakota/Montana SAC bases in the 75-77 era. They sent Chappie James to one of them to quiet things down.

Posted by: Princess Aura at January 24, 2021 06:02 PM (qyH+l)

205 Something that was missed in the Unity thread.
They are actually saying "uniformity", the Washington dialect makes the "formi" silent.
Posted by: Axeman

And impunity

Posted by: Drink Like Vikings at January 24, 2021 06:02 PM (SmkaQ)

206 The food thread always has tasty meals given out. It makes me hungry...

Posted by: exdem13 at January 24, 2021 06:02 PM (W+kMI)

207 The delightful and adventurous Mrs naturalfake has been on a bit of a shabu-shabu kick lately.

She's been trying different variations about once per week. Tonight's variation contains a flavored broth. The idea is that you shouldn't need to dip the meat and veggies and such in a sauce afterwards.

Anyway delicious stuff and stupidly easy to make except for all the veggie slicing. Tonight we'll be using pork, as always sliced razor thin. Yum.

It's fun to eat in the same way that fondue is.
Give it a try.

Posted by: naturalfake at January 24, 2021 06:03 PM (dWwl8)

208 bit of an oddball. Japanese whiskey combined with
whiskies from other countries, then aged in Japanese pine barrels and
diluted to proof with desalinated sea water for terroir, I suppose.
Umiki means "ocean tree" in Japanese. So, truth in labeling, It's a
nice daily drinker. One review said it tasted as though you were
drinking a young Speyside in a lumberyard, which I think is correct.
Also some sea on the nose, I believe. Runs about $45/btl. Give it a
whirl.

Posted by: naturalfake at January 24, 2021 05:55 PM (dWwl

Japanese Whisky is based on Scotch, so you have to start there. They are not making bourbon and not trying to make it. OTOH, I am am sure some enterprising Japanese guy has tried it.

I really liked Hibiki Harmony. It is aged in all types of casks, including some rare Japanese cask that costs thousands of dollars to make. But be careful with "Japanese Whisky" they have few laws and a lot of it is sourced from Scotland.

Posted by: Quint at January 24, 2021 06:03 PM (dVcaa)

209 73 in Germany was totally black against white. Like kill your ass bad. Walked guard duty with a ground rod or a buddy. Killed my new guy room mate right before I got out. Carryover from Vietnam I don't know but it was bad.

Posted by: dartist at January 24, 2021 06:03 PM (+ya+t)

210 154 The Texas style dried beef sausage is something different. It is not like other sausage styles and that is why I crave it. I appreciate all the styles but the other iterations are well known and easily had outside of Lone Star.
-------
Dried beef sausage is a new one to me, and I live in the Greater Cincinnati area which is home to just about every known sausage in some form.

Posted by: exdem13 at January 24, 2021 06:05 PM (W+kMI)

211 152 eat nachos, wings, and beer and watch the Conservative Twins on repeat.
----
That sounds like a great way to pass a winter's afternoon!

Posted by: exdem13 at January 24, 2021 06:06 PM (W+kMI)

212 140 136 I wish all 75 +million Trump voters would NOT watch the Super Bowl.
Posted by: MantuaBill at January 24, 2021 05:20 PM (tr21G)

I'm doing my part by not watching it!
Posted by: Prothonotary Warbler at January 24, 2021 05:22 PM (H3MF

I'm down with this, though I can't really join in a boycott effort on account of never having cared about sportsball in the first place. About the only year I even knew what day it was was when it was held in Minneapolis because I made sure to be well outside the I-494 loop that weekend in case of riots. That place was a powder keg long before 2020.

Also, I have discovered that moderation when it comes to fat is indeed a very good strategy. If you don't believe me as you eat all that tasty food that's fine, but you damn sure will believe me tomorrow.

Posted by: CppThis at January 24, 2021 06:07 PM (zcf1k)

213 Pretty darn good hamburger. Probably not go with two cheeses next time. The cheddar and provolone cancelled each other out.

Posted by: That Guy What Always Says Yeah Buddy TM at January 24, 2021 06:09 PM (R5lpX)

214 Mittens is such a little prick.

Posted by: Don at January 24, 2021 06:09 PM (mwDnq)

215 Cheddarwurst is delicious.

Posted by: Insomniac - Zhou Bai-Den Is Not My Chairman at January 24, 2021 06:10 PM (nakwk)

216 Dried beef sausage is a new one to me, and I live in
the Greater Cincinnati area which is home to just about every known
sausage in some form.

Posted by: exdem13 at January 24, 2021 06:05 PM (W+kMI)

check it out, it is different I promise you. her is one link, so to speak. https://tinyurl.com/y4b4f36p
I used to love to eat that with some good brisket, it was a taste of home. I was pretty much shocked that you really can't get it anywhere else. The link I gave was just an example The place I am thinking of was just South of San Antone.

Posted by: Quint at January 24, 2021 06:10 PM (dVcaa)

217 Soak pintos overnight. Then pour out the water and add fresh. It gets rid of some of the sugars that cause farts.

Posted by: Notsothoreau - look forward at January 24, 2021 06:10 PM (YynYJ)

218 Pretty darn good hamburger. Probably not go with two cheeses next time. The cheddar and provolone cancelled each other out.
Posted by: That Guy What Always Says Yeah Buddy TM at January 24, 2021 06:09 PM (R5lpX)

Give Cheddar and Pepper Jack a try. That works nicely and is the standard around here. "Here" being my hacienda.

Posted by: naturalfake at January 24, 2021 06:11 PM (dWwl8)

219 We've been boycotting NFL for a few years now. Last year I had to tell dad to turn off the puppy bowl as they had ruined that. (maybe that was even 2 years ago.)

Western movie marathon or spend the day outside if the weather is nice.

Posted by: PaleRider is simply irredeemable at January 24, 2021 06:11 PM (Aashi)

220 Sorry about post 209. I shouldn't have posted that in here.

Posted by: dartist at January 24, 2021 06:11 PM (+ya+t)

221 Mittens is such a little prick.
Posted by: Don at January 24, 2021 06:09 PM (mwDnq)

As is my wont, I would have used another sexual term, but AMEN Brother

Posted by: Nevergiveup at January 24, 2021 06:11 PM (85Gof)

222 you might also check out the Kreuz market.

Posted by: Quint at January 24, 2021 06:12 PM (dVcaa)

223 I did make a nice Salisbury steak last night, or a close approximation thereof. What's not to love about meat patties swimming in a rich mushroom gravy? Can't imagine why i didn't make it before.

Posted by: PabloD, make commies fly again! at January 24, 2021 06:12 PM (8JoH/)

224 Posted by: dartist at January 24, 2021 06:11 PM (+ya+t)

No worries...

Posted by: CharlieBrown'sDildo at January 24, 2021 06:13 PM (xT2tT)

225 And try adding dried epazote to beans. It really adds a lot of flavor. I grew up eating pinto beans and cornbread.

Posted by: Notsothoreau - look forward at January 24, 2021 06:14 PM (YynYJ)

226 Clip at power line from John Hinderaker of Stuffy berating Rand Paul and insisting he say there was no voter fraud, Rand wouldn't have any of that bullshit.

Posted by: Skip at January 24, 2021 06:15 PM (Cxk7w)

227 Soviet Communists divided by class warfare , our Communists by race warfare
Posted by: Skip

you know who else used race to define culture, don't you?

Posted by: Adolf Shicklegruber, WWI soldier at January 24, 2021 06:15 PM (ZCiJZ)

228 yeah, there can be too much fat in some things... real Japanese Wagyu beef, for instance.

hard pass here.

Posted by: redc1c4 (Biden Cheated!) at January 24, 2021 06:16 PM (ngeWd)

229
Pretty darn good hamburger. Probably not go with two cheeses next time. The cheddar and provolone cancelled each other out.
Posted by: That Guy What Always Says Yeah Buddy TM

Maybe the cheddar was really antivolone.

Posted by: Bertram Cabot, Jr. at January 24, 2021 06:16 PM (63Dwl)

230 Soak pintos overnight. Then pour out the water and add fresh. It gets rid of some of the sugars that cause farts.

Posted by: Notsothoreau - look forward at January 24, 2021 06:10 PM (YynYJ)

Once they're softened from soaking, poke each with a toothpick to let the gas out.

Posted by: davidt at January 24, 2021 06:16 PM (l3+k2)

231 This Buccatriots game's starting to feel like the election.

Posted by: Taqiyyologist (bofa/deez) at January 24, 2021 06:16 PM (OssQ4)

232 also, Japanese whisky if very soft. They want to express the stuff as soft whisps of flavor, it is not simply light, but floral and wonderous. Did I just say that? I am trying to be kind here and give them the best argument I can. Either way, it is much lighter than most Scotch or Bourbon. I kind of get what they are getting at, it is their own style.

Posted by: Quint at January 24, 2021 06:16 PM (dVcaa)

233 Sausage - https://tinyurl.com/y77sglls

Posted by: Javems at January 24, 2021 06:17 PM (nz4Ij)

234
yeah, there can be too much fat in some things... real Japanese Wagyu beef, for instance.

hard pass here.

Posted by: redc1c4 (Biden Cheated!) at January 24, 2021 06:16 PM (ngeWd)

wait what? Sure if i am paying but other than that, let's go for it.

Posted by: Quint at January 24, 2021 06:18 PM (dVcaa)

235 Here is the latest outrage from Biden:

San Francisco
hotels used to house homeless people may be fully funded by the federal
government this year, thanks to an executive order signed by President
Joe Biden signed last Thursday.

So people in SC will
get to pay for homeless deadbeats that migrated to SF because they could
get free shit. And it is unconstitutional as Hell. Nothing in the
constitution authorizes the federal government to pay for hotel rooms
and food for the homeless bums.

Posted by: Vic at January 24, 2021 06:18 PM (mpXpK)

236 must be close to the end of the game .. slowed to a crawl here

Posted by: hasta la vista at January 24, 2021 06:18 PM (g741k)

237 Anybody grind their own hamburger? What cuts are good and what kind of fat to mix with it, pork, beef?

Posted by: dartist at January 24, 2021 06:19 PM (+ya+t)

238 I've tried a few of the Japanese Suntory whiskeys. I don't like them at all. They don't have much character and seem almost sterile.

Posted by: nurse ratched at January 24, 2021 06:19 PM (U2p+3)

239
I did make a nice Salisbury steak last night, or a close approximation
thereof. What's not to love about meat patties swimming in a rich
mushroom gravy? Can't imagine why i didn't make it before.

Posted by: PabloD, make commies fly again! at January 24, 2021 06:12 PM (8JoH/)

agreed. i know it is famous/infamous in frozen dinners. But I made the real deal years ago and really, what is not to like?

Posted by: Quint at January 24, 2021 06:19 PM (dVcaa)

240 73 in Germany was totally black against white. Like
kill your ass bad. Walked guard duty with a ground rod or a buddy.
Killed my new guy room mate right before I got out. Carryover from
Vietnam I don't know but it was bad.

Posted by: dartist at January 24, 2021 06:03 PM
--
75 was bad in Germany in the Army also. Almost race riot bad in the 3rd ID. You did not go anywhere in less than groups of 3 and that went for blacks and whites both. Nothing happened when the officers and senior NCO's were around, but if they weren't it was free willy.

In the Navy from 79 through 99 I never saw anything like I saw in the Army as far as race stuff went.

Posted by: Mister Scott (formerly GWS) at January 24, 2021 06:19 PM (JUOKG)

241 I'm here.
I'm cooking lamb Rogan Josh with shallots and mushrooms. In a little bit I will add some diced purple potatoes and just before it's done, add some fresh peas. It is a really cheap dish to make because you can use shoulder blade chops.I'll serve with basmati rice and mini samosas i buy from Trader Joes.

Posted by: sharon(willow's apprentice) at January 24, 2021 06:19 PM (sd8p8)

242 And the best part of the outrage is he did by executive order. Pharaoh Biden said "let it be said, let it be done".

Posted by: Vic at January 24, 2021 06:20 PM (mpXpK)

243 Sorry about post 209. I shouldn't have posted that in here.
Posted by: dartist at January 24, 2021 06:11 PM (+ya+

I was in germany in the late 70's. It depended on where you were, I guess. We had three black guys in our unit. One was the NCO who wrote my APR. One was admin and the other guy was a senior NCO who had been to Nam. I never noticed any racism in our unit, but did in other units like transportation and supply.

Posted by: That Guy What Always Says Yeah Buddy TM at January 24, 2021 06:20 PM (R5lpX)

244 Posted by: Vic at January 24, 2021 06:18 PM (mpXpK)

Not here.

Posted by: CharlieBrown'sDildo at January 24, 2021 06:20 PM (xT2tT)

245 As I get oh-so-slightly older than 29, I find my tolerance for sugar decreasing.
My tolerance for fat remains unabated.

Posted by: PabloD, make commies fly again! at January 24, 2021 06:20 PM (8JoH/)

246 A couple weeks ago we had a hankering for some sliders, but the temperature outside was like 20 degrees so we opted to do them on the stove. Rather than a typical greased skillet we did them in butter. There was some smoke, a lot of spatter, but damn....

Our ground beef is sources locally from a former co-worker who raises beef cattle. I think the ratio of meat to fat is 99 to 1.

Posted by: Martini Farmer - Now a Pirate, Hoisting the Black Flag at January 24, 2021 06:20 PM (3H9h1)

247 in Germany was totally black against white. Like kill your ass bad. Walked guard duty with a ground rod or a buddy. Killed my new guy room mate right before I got out. Carryover from Vietnam I don't know but it was bad.
Posted by: dartist at January 24, 2021 06:03 PM (+ya+t)

That's not racism. It has to be the other way around.

Posted by: Mr. Meeseeks, Look at me in 1984 at January 24, 2021 06:21 PM (2DOZq)

248 I'm here.
I'm cooking lamb Rogan Josh with
shallots and mushrooms. In a little bit I will add some diced purple
potatoes and just before it's done, add some fresh peas. It is a really
cheap dish to make because you can use shoulder blade chops.I'll serve
with basmati rice and mini samosas i buy from Trader Joes.

Posted by: sharon(willow's apprentice) at January 24, 2021 06:19 PM (sd8p

Kudos. i have never attempted Rogan Josh at home. I do love it though.

Posted by: Quint at January 24, 2021 06:21 PM (dVcaa)

249 Pinto beans cooked with hogjowl, served with white rice, cornbread, and sliced Noonday onions. Save some cornbread to eat with real cow butter and GrandMa's molasses. By the way Mrs. E bought a ton of Kerr canning lids and tops at walkmark today.

Posted by: Eromero at January 24, 2021 06:21 PM (em79L)

250 Has any quarterback ever won both AFC and NFC title?

Posted by: sharon(willow's apprentice) at January 24, 2021 06:22 PM (sd8p8)

251 yes

Posted by: hasta la vista at January 24, 2021 06:22 PM (g741k)

252 there is a game on?

Posted by: Quint at January 24, 2021 06:22 PM (dVcaa)

253 I think the ratio of meat to fat is 99 to 1.

Posted by:�Martini Farmer - Now a Pirate, Hoisting the Black Flag�at January 24, 2021 06:20 PM (3H9h1)

I like fatty burgers. 80-20 is the minimum for me. And when I grind my own I make it even fattier.

Posted by: CharlieBrown'sDildo at January 24, 2021 06:23 PM (xT2tT)

254 >>> Has any quarterback ever won both AFC and NFC title?
Posted by: sharon(willow's apprentice) at January 24, 2021 06:22 PM (sd8p

Hmmm. Good question.

Posted by: Swingin' for the downs at January 24, 2021 06:23 PM (SVRfQ)

255 170 "Moderation", a term I struggled with a lot in my life.
Posted by: exdem13

Don't.
Moderation is for monks.
Posted by: AZ isolated deplorable at January 24, 2021 05:42 PM (gtatv)

A little moderation goes a long way.

Posted by: Prothonotary Warbler at January 24, 2021 06:24 PM (H3MF8)

256 Jambalaya's ready. Come and get it!

Posted by: olddog in mo, uckfay ancercay at January 24, 2021 06:24 PM (ju2Fy)

257 Anybody grind their own hamburger?

I remember being no more than 9 years old and working the burger grinder for a neighbor who had a probably unlicensed butcher shop set up in a tool shed.

OSHA would've crapped a bowling ball...

Posted by: PabloD, make commies fly again! at January 24, 2021 06:24 PM (8JoH/)

258 That's not racism. It has to be the other way around.

Posted by: Mr. Meeseeks, Look at me in 1984 at January 24, 2021 06:21 PM (2DOZq)

I want to know how the German sausages were!

Posted by: CharlieBrown'sDildo at January 24, 2021 06:25 PM (xT2tT)

259 It's scotch time, finished the Tomatin onto Laphroaig

Posted by: Skip at January 24, 2021 06:25 PM (Cxk7w)

260 Has any quarterback ever won both AFC and NFC title?
Posted by: sharon(willow's apprentice) at January 24, 2021 06:22 PM (sd8p

Kurt Warner ? No that was both NFC.

Did Montana win anything with the Chiefs?

Posted by: Mr. Meeseeks, Look at me in 1984 at January 24, 2021 06:25 PM (2DOZq)

261 Even as lifelong Packer fan, I don't feel bad about Rodgers getting beat.

Posted by: Swingin' for the downs at January 24, 2021 06:26 PM (SVRfQ)

262 also, Japanese whisky if very soft. They want to express the stuff as soft whisps of flavor, it is not simply light, but floral and wonderous. Did I just say that? I am trying to be kind here and give them the best argument I can. Either way, it is much lighter than most Scotch or Bourbon. I kind of get what they are getting at, it is their own style.
Posted by: Quint at January 24, 2021 06:16 PM (dVcaa)

All Japanese booze is made with the idea that it should go with food. So, the lightness is part of that if you think about Japanese foods and flavors.

It's not all light though. The Hibiki 21 year that I received as a gift.

Is just insanely loaded with flavor and fruit, appearing one after another. And Hakashu 17 is hands down the best, most balanced, delicious scotch-style whisky that I've ever had the pleasure to drink. Beautiful stuff.

Posted by: naturalfake at January 24, 2021 06:26 PM (dWwl8)

263 dartist @ 237- We buy our pork fat to mix with beef or especially venison. If you have a Mercado Monterey around that's the place.

Posted by: Eromero at January 24, 2021 06:26 PM (em79L)

264 Quint, I have great selection of spices from Penzys(I know we are supposed to hate them) and it came with a little booklet with spice combos for Rogan Josh, Curry, Balti, Garam Masala and Tandoori. I have also done Vindaloo but it is a little more complicated. I mostly do Curry because it is so quick. The lamb takes more than an hour of cooking time.

Posted by: sharon(willow's apprentice) at January 24, 2021 06:27 PM (sd8p8)

265 Great game, Tom Brady will always be the man.

Posted by: new bucs fan at January 24, 2021 06:27 PM (7FbwY)

266 250 Has any quarterback ever won both AFC and NFC title?
Posted by: sharon(willow's apprentice) at January 24, 2021 06:22 PM (sd8p

I don't think so. The only quarterback who's won Super Bowls with two teams is Peyton Manning, and those were both AFC teams.

I'm sure a big part of Brady's decision to switch teams was because he wants to share that particular record.

Posted by: Prothonotary Warbler at January 24, 2021 06:27 PM (H3MF8)

267 Remember 10 years ago company I worked for did a lot of work at a grocery store chain here in se Pa, the steaks that were out day before would get ground into hamburger and put out. It was good stuff

Posted by: Skip at January 24, 2021 06:28 PM (Cxk7w)

268
Montana w/ Chiefs winning SB? No.

Twenty-one seats in the playoffs for the Favre / Rodgers era Packers since '93. Only three SB visits and two wins. Yeah, I'd say they have habitually underperformed. Fook 'em.

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at January 24, 2021 06:28 PM (pNxlR)

269 That's not racism. It has to be the other way around.

Posted by: Mr. Meeseeks, Look at me in 1984 at January 24, 2021 06:21 PM (2DOZq)

I want to know how the German sausages were!

Posted by: CharlieBrown'sDildo at January 24, 2021 06:25 PM (xT2tT)

Schnitzel > German Sausage

Posted by: Mr. Meeseeks, Look at me in 1984 at January 24, 2021 06:30 PM (2DOZq)

270 Brady is the GOAT. But I have to say I am a former football fan. Have not watched a single game. Just get updates from my sons.

Posted by: sharon(willow's apprentice) at January 24, 2021 06:30 PM (sd8p8)

271 A couple weeks ago we had a hankering for some sliders, but the
temperature outside was like 20 degrees so we opted to do them on the
stove. Rather than a typical greased skillet we did them in butter.
There was some smoke, a lot of spatter, but damn....

My SIL makes homemade sliders that are so good I have to stay away from the things. I wonder why stuff that will kill you tastes so good?

Posted by: dartist at January 24, 2021 06:30 PM (+ya+t)

272 Quint, I have great selection of spices from
Penzys(I know we are supposed to hate them) and it came with a little
booklet with spice combos for Rogan Josh, Curry, Balti, Garam Masala and
Tandoori. I have also done Vindaloo but it is a little more
complicated. I mostly do Curry because it is so quick. The lamb takes
more than an hour of cooking time.

Posted by: sharon(willow's apprentice) at January 24, 2021 06:27 PM (sd8p

i do a Japanese Curry at home but mostly order out for the Indian stuff. Japanese Curry is interesting, it is interesting how it came to be. I was taught to cook it buy a legit Japanese guy in College. So much Japanese comfort food would be called cultural appropriation if they gave a F, but they don't.

Posted by: Quint at January 24, 2021 06:31 PM (dVcaa)

273 >>> 264 Quint, I have great selection of spices from Penzys(I know we are supposed to hate them) and it came with a little booklet with spice combos for Rogan Josh, Curry, Balti, Garam Masala and Tandoori. I have also done Vindaloo but it is a little more complicated. I mostly do Curry because it is so quick. The lamb takes more than an hour of cooking time.
Posted by: sharon(willow's apprentice) at January 24, 2021 06:27 PM (sd8p

I will not scold you for not hating them.

I will just mention for you and other Morons that the Spice House is run by a Penzey sibling (?) who thus far (!) has not been publicly asshoe. Check out the ground rosemary - no more little needles in your food!

Posted by: Helena Handbasket at January 24, 2021 06:31 PM (TK8Ry)

274 Hey everybody.

Great photo up top CBD. It fits well because I just rediscovered the Vienna Beef polska kielbasa dogs at my favorite hot dog place. So great with kraut and grilled onions!! I may have to get some more for dinner tonight.

Posted by: qdpsteve at January 24, 2021 06:31 PM (L2ZTs)

275 Jaeger schnitzel mit Saumagen unt Champions, (Mushrooms)

Posted by: That Guy What Always Says Yeah Buddy TM at January 24, 2021 06:32 PM (R5lpX)

276 From OK and we didn't do much rice. But there would be cooked greens. My grandfather had a bottle of peppers in vinegar and would always put that on the greens.

Posted by: Notsothoreau - look forward at January 24, 2021 06:32 PM (YynYJ)

277 Regarding the meat to fat ratio... CBD I'm with you but that's the way the 100 lbs of ground beef came. No frills. The other 100 lbs of steaks, roasts, etc. are not good butcher cuts, but serviceable with some minor effort.

Thing is... I haven't bought beef in years. We go through this, or pass it on to our kids, every year.

Posted by: Martini Farmer - Now a Pirate, Hoisting the Black Flag at January 24, 2021 06:32 PM (3H9h1)

278 Also I'm debating whether to order some of these:

https://tinyurl.com/yxteml2c

Posted by: qdpsteve at January 24, 2021 06:33 PM (L2ZTs)

279 I will not scold you for not hating them.

I will just mention for you and other Morons that the Spice House is
run by a Penzey sibling (?) who thus far (!) has not been publicly
asshoe. Check out the ground rosemary - no more little needles in your
food!

Posted by: Helena Handbasket at January 24, 2021 06:31 PM (TK8Ry)

i completely missed that we have to hate them. It has gotten to the point that i hope 7 Eleven doesn't get woke.

Posted by: Quint at January 24, 2021 06:34 PM (dVcaa)

280 Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at January 24, 2021 06:28 PM (pNxlR)

The question was conference title but I don't think Montana did that either.

Posted by: Mr. Meeseeks, Look at me at January 24, 2021 06:34 PM (2DOZq)

281 278 Also I'm debating whether to order some of these:

https://tinyurl.com/yxteml2c
Posted by: qdpsteve at January 24, 2021 06:33 PM (L2ZTs)

That looks damn good! I'm ordering that right now.

Posted by: Prothonotary Warbler at January 24, 2021 06:35 PM (H3MF8)

282 Also last night I was reading about the eight grades of USDA beef:

- Prime
- Choice
- Select
- Standard
- Commercial
- Utility
- Cutter
- Canner

I was wondering what cutter and canner meats are used for; I assume feeding livestock and non-edible applications. I'd assume pet food is usually commercial and utility grade beef.

Posted by: qdpsteve at January 24, 2021 06:35 PM (L2ZTs)

283 I suppose as a Wisconsinite and football fan I should care about the Packers getting beat. But, don't care. The NFL can continuing dying as far as I'm concerned.

Posted by: lowandslow at January 24, 2021 06:36 PM (qH6FZ)

284 Prothonary, I will pay you to send me some. :-)
I'm a bit poor right now.

Posted by: qdpsteve at January 24, 2021 06:36 PM (L2ZTs)

285
Meatloaf is just about done.

Posted by: Hadrian the Seventh at January 24, 2021 06:36 PM (mht8P)

286 So this kid thinks he's Jimi Hendrix, OK the NFL is starting to piss me off again.

Posted by: new bucs fan at January 24, 2021 06:36 PM (7FbwY)

287 So this kid thinks he's Jimi Hendrix, OK the NFL is starting to piss me off again.
Posted by: new bucs fan at January 24, 2021 06:36 PM (7FbwY)

Yeah i thought that was out of place and the fuckin Bills stayed in the Lockerroom...go to afghanistan assholes

Posted by: Nevergiveup at January 24, 2021 06:37 PM (85Gof)

288 Japanese Tonkatsu is basically Wiener Schnitzel. The Curry comes from India but in an round about way. They have many other traditions that come from other places. But for some reason they are ok with that and don't give a damn what anyone else thinks.

Posted by: Quint at January 24, 2021 06:37 PM (dVcaa)

289 Also I'm debating whether to order some of these:

Never had any of those particular sausages but AFAIK, Dickie's isn't really thought of as a "real" BBQ place. More like fast food, maybe a tick above Bill Miller's.

Posted by: Oddbob at January 24, 2021 06:38 PM (qc+VF)

290 278> I question the term "Cheese-Lovers Sausage Box"

But, whatever kink you're into.

(It does actually look good.)

Posted by: Martini Farmer - Now a Pirate, Hoisting the Black Flag at January 24, 2021 06:38 PM (3H9h1)

291 286 Its best to walk away just as I did after 51 years

Posted by: Skip at January 24, 2021 06:38 PM (Cxk7w)

292 Meatloaf is just about done.

Posted by: Hadrian the Seventh at January 24, 2021 06:36 PM (mht8P)

He was done in the 90s, if not sooner.

Posted by: Quint at January 24, 2021 06:38 PM (dVcaa)

293 Just to warn you, Steve, the shipping on that sausage assortment is $27.

Posted by: Prothonotary Warbler at January 24, 2021 06:38 PM (H3MF8)

294 285
Meatloaf is just about done.
Posted by: Hadrian the Seventh at January 24, 2021 06:36 PM (mht8P)

That code for Paradise by the Dashboard Lights?

Posted by: moon_over_vermont at January 24, 2021 06:39 PM (U8UiW)

295 I will just mention for you and other Morons that the Spice House is run
by a Penzey sibling (?) who thus far (!) has not been publicly asshoe.
Check out the ground rosemary - no more little needles in your food!

I can vouch for the Tellicherry Peppercorns from the Spice House. I didn't know what real ground pepper tasted like until I got some from them. McCormicks is sawdust.

Posted by: dartist at January 24, 2021 06:39 PM (+ya+t)

296 Prothonotary, I know. :-) Thanks.
That's why when I order I'll probably have to add another box to it to avoid the shipping charges.

Please let me know how much you enjoyed it.

Posted by: qdpsteve at January 24, 2021 06:39 PM (L2ZTs)

297 Shipping on food stuffs is like the drive through... they always fuck you.

> Lethal Weapon reference

Posted by: Martini Farmer - Now a Pirate, Hoisting the Black Flag at January 24, 2021 06:40 PM (3H9h1)

298 Meatloaf is just about done.

Posted by: Hadrian the Seventh at January 24, 2021 06:36 PM (mht8P)

He was done in the 90s, if not sooner.
Posted by: Quint at January 24, 2021 06:38 PM (dVcaa)

he was kaput when he did that horrible Yeti Movie, as seen on Rifftrax. Maybe sooner than that.

Frankly, I never liked him.

Posted by: Pug Mahon, Being Moar Dumber at January 24, 2021 06:40 PM (x8Wzq)

299 I figured it was worth paying that $27 for shipping, since it's 3-day FedEx. If they have a cheaper shipping option, I'm not sure that would be such a great thing.

Posted by: Prothonotary Warbler at January 24, 2021 06:41 PM (H3MF8)

300 I love the Spice House, especially their Vulcan hot salt, which makes a fantastic rub for steak pre-cook IMHO.

Posted by: qdpsteve at January 24, 2021 06:41 PM (L2ZTs)

301 296 Prothonotary, I know. :-) Thanks.
That's why when I order I'll probably have to add another box to it to avoid the shipping charges.

Please let me know how much you enjoyed it.
Posted by: qdpsteve at January 24, 2021 06:39 PM (L2ZTs)

Will do! Those are some really nice-looking flavors!

Posted by: Prothonotary Warbler at January 24, 2021 06:41 PM (H3MF8)

302 Meatloaf did an episode of Monk.

Posted by: Mr. Meeseeks, Look at me at January 24, 2021 06:41 PM (2DOZq)

303 That code for Paradise by the Dashboard Lights?
Posted by: moon_over_vermont at January 24, 2021 06:39 PM (U8UiW)

You Took The Words Right Out Of My Mouth.

Posted by: That Guy What Always Says Yeah Buddy TM at January 24, 2021 06:41 PM (R5lpX)

304 TB in the SB in their home stadium.

Posted by: davidt at January 24, 2021 06:42 PM (l3+k2)

305 Prothonotary, they certainly are.

The first time I saw the ad, I ended up having to drive up to my nearest Dickies (now about 10 miles away, as all the ones closest to me got killed by Covid) for a platter of their jalapeno cheddar sausage.

Posted by: qdpsteve at January 24, 2021 06:43 PM (L2ZTs)

306 Double Tequila Sunrise and Bacon Chedderbrats by the pool in the Summer here on California.

Yes indeed...

Posted by: Dansgirls at January 24, 2021 06:43 PM (xPTqL)

307 Also last night I was reading about the eight grades of USDA beef:
Prime
Choice /Select
/Standard
Commercial
Utility
Cutter
Canner
=

Utility beef ????

Posted by: runner at January 24, 2021 06:43 PM (zr5Kq)

308 Wasn't Meatloaf in the Rocky Horror Picture Show?

Posted by: sharon(willow's apprentice) at January 24, 2021 06:43 PM (sd8p8)

309 Drive thru is always my last resort. Sometimes I'll just go to a grocery store and buy sammich fixin's.

if the lobby is open, I am parking.

Drive thru sucked, even before the Wuhan difficulties.

Posted by: Pug Mahon, Being Moar Dumber at January 24, 2021 06:43 PM (x8Wzq)

310 By the way, it looks like you might need to order three boxes to get that free shipping. Two boxes would cost $99.98, one penny shy of the $99.99 you need for free shipping.

Posted by: Prothonotary Warbler at January 24, 2021 06:44 PM (H3MF8)

311 runner, yup.

I think that's almost the same as the "F grade" meat they talked about on The Simpsons. ("Mostly circus animals, some filler.")

Posted by: qdpsteve at January 24, 2021 06:44 PM (L2ZTs)

312 Prothnotary, that's how they getcha!

(Thankfully you can also order individual flavors for something like $11.99, so I'd probably get two boxes and an extra individual flavor.)

Posted by: qdpsteve at January 24, 2021 06:45 PM (L2ZTs)

313 figured it was worth paying that $27 for shipping, since it's 3-day FedEx. If they have a cheaper shipping option, I'm not sure that would be such a great thing.
Posted by: Prothonotary Warbler at January 24, 2021 06:41 PM (H3MF

You think that's high for shipping, you ought to get live lobster shipped. Costs more for shipping than it does for the lobster.

Posted by: That Guy What Always Says Yeah Buddy TM at January 24, 2021 06:45 PM (R5lpX)

314 309 Drive thru is always my last resort. Sometimes I'll just go to a grocery store and buy sammich fixin's.

if the lobby is open, I am parking.

Drive thru sucked, even before the Wuhan difficulties.
Posted by: Pug Mahon, Being Moar Dumber at January 24, 2021 06:43 PM (x8Wzq)

They fuck you at the drive-through! They fuck you at the drive-through! They know you're gonna be home before you realize you got fucked!

Posted by: Leo Goetz at January 24, 2021 06:45 PM (H3MF8)

315 steve, "F grade" can't is probably be for human or animal consumption, maybe fertilizer ?

Posted by: runner at January 24, 2021 06:46 PM (zr5Kq)

316 runner, I was thinking the same thing.

I'd also bet that animal lard for cooking, is culled from low-grade beef.

Posted by: qdpsteve at January 24, 2021 06:46 PM (L2ZTs)

317 Eatin out has become progressively difficult and less fun

Posted by: Nevergiveup at January 24, 2021 06:46 PM (85Gof)

318 312 Prothnotary, that's how they getcha!

(Thankfully you can also order individual flavors for something like $11.99, so I'd probably get two boxes and an extra individual flavor.)
Posted by: qdpsteve at January 24, 2021 06:45 PM (L2ZTs)

Good thinking!

Posted by: Prothonotary Warbler at January 24, 2021 06:46 PM (H3MF8)

319 I wonder if I could do a meatloaf in the smoker.

Posted by: Brother Northernlurker just another guy at January 24, 2021 06:46 PM (lgiXo)

320 They fuck you at the drive-through! They fuck you at the drive-through! They know you're gonna be home before you realize you got fucked!
Posted by: Leo Goetz at January 24, 2021 06:45 PM (H3MF

Right?? Right!!

Posted by: Pug Mahon, Being Moar Dumber at January 24, 2021 06:47 PM (x8Wzq)

321 that's it ! no more cooking with lard !

Posted by: runner at January 24, 2021 06:47 PM (zr5Kq)

322 Northernlurker, turn it into meatloaf sausage. :-)

Posted by: qdpsteve at January 24, 2021 06:47 PM (L2ZTs)

323 Wasn't Meatloaf in the Rocky Horror Picture Show?
Posted by: sharon(willow's apprentice)

Yes, and he died.

Posted by: Bozo Conservative ....Living on the prison planet at January 24, 2021 06:47 PM (ZCiJZ)

324 We only use the finest canner meat.

Posted by: Taco Bell at January 24, 2021 06:48 PM (MvSRq)

325 Speaking of dogs, apparently dogs can now detect if someone has COVID.

Miami Heat to use coronavirus-sniffing dogs to screen fans at games

https://es.pn/2YbX1cs

Posted by: Tall Cool Gentleman in a Black Suit at January 24, 2021 06:48 PM (Do5/p)

326 you wont see the trinket seller for three hours.

Posted by: hasta la vista at January 24, 2021 06:48 PM (g741k)

327 His name was Meatloaf.

Posted by: Project Mayhem at January 24, 2021 06:48 PM (l3+k2)

328 ~~Eatin out~~ Everything has become progressively difficult and less fun

Edited for accuracy.

Posted by: Oddbob at January 24, 2021 06:49 PM (qc+VF)

329 Let There Be Rock.

Bon Scott AC/DC was best AC/DC.

Posted by: Pug Mahon, Being Moar Dumber at January 24, 2021 06:49 PM (x8Wzq)

330 We only use the finest canner meat.
Posted by: Taco Bell at January 24, 2021 06:48 PM (MvSRq)

And you can taste the difference. :-P

Posted by: qdpsteve at January 24, 2021 06:49 PM (L2ZTs)

331 Japanese Tonkatsu is basically Wiener Schnitzel. The Curry comes from India but in an round about way. They have many other traditions that come from other places. But for some reason they are ok with that and don't give a damn what anyone else thinks.
Posted by: Quint at January 24, 2021 06:37 PM (dVcaa)

Why should they?

Americans used to be the same way. We'd brag about how we'd see what was best in other countries, cultures and - use it, better it, and make it our own.

That's the way it should be. Cultural appropriation is an idea for lunkheads, who are close-minded and too dull to see the possibilities.

Like if your ancestors came from English, all you can do is go home a make a big pot of Hindle Wakes for dinner,

Wel, pish-posh to that, sir! I say pish-posh!

Posted by: naturalfake at January 24, 2021 06:49 PM (dWwl8)

332 I think that's almost the same as the "F grade" meat they talked about on The Simpsons. ("Mostly circus animals, some filler.")

Imported from Venezuela!

Posted by: dartist at January 24, 2021 06:49 PM (+ya+t)

333 You think that's high for shipping, you ought to get live lobster shipped. Costs more for shipping than it does for the lobster.

Posted by: That Guy What Always Says Yeah Buddy TM at January 24, 2021 06:45 PM
--
I almost took a job hauling lobsters form Stonington, CT to JFK airport in NYC. 48 foot reefer job hauling fresh lobsters to the airport twice a day for $14 an hour back in 1999.

Four 16-18 hour days back and forth in New England/NYC traffic made me turn it down even after they offered me an extra buck an hour.

Posted by: Mister Scott (formerly GWS) at January 24, 2021 06:49 PM (JUOKG)

334 Long live Meatloaf!
Posted by: Aetius451AD Work phone at January 24, 2021 06:49 PM (Oz2Jh)

got some leftovers in my fridge.

Holds up well.

Posted by: Pug Mahon, Being Moar Dumber at January 24, 2021 06:50 PM (x8Wzq)

335
Meatloaf did an episode of Monk.
Posted by: Mr. Meeseeks, Look at me

Yes, he played a psychic or a spiritualist and was pretty funny in that role. "Why would you drink / eat that?"

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at January 24, 2021 06:50 PM (pNxlR)

336 329 Let There Be Rock.

Bon Scott AC/DC was best AC/DC.
Posted by: Pug Mahon, Being Moar Dumber at January 24, 2021 06:49 PM (x8Wzq)

I can't believe Axl Rose is their frontman now. I never liked him.

Posted by: Prothonotary Warbler at January 24, 2021 06:50 PM (H3MF8)

337 All right, guys. For outstanding dried beef sausage in Texas, check out Penshorn's in Marion, Texas. Hubby would get it all the time when we lived near there.

http://penshornsmeatmarket.com/

Posted by: Legally Sufficient, Hoping 4 and Praying at January 24, 2021 06:51 PM (rwusL)

338 If Axl Rose is now AC/DC's frontman, I'd bet he won't last long. I don't think the Australians will accept much of Axl's bad attitude and bossing.

Posted by: qdpsteve at January 24, 2021 06:51 PM (L2ZTs)

339 Wife just informed me that two pounds of crab meat from Maine, including shipping, costs one hundred bucks.

Posted by: That Guy What Always Says Yeah Buddy TM at January 24, 2021 06:51 PM (R5lpX)

340
Yum, that was excellent. Now waiting on the bread baking right now.

Posted by: Hadrian the Seventh at January 24, 2021 06:52 PM (mht8P)

341 PW has a Salisbury steak recipe:
https://preview.tinyurl.com/yycgla35

Posted by: Helena Handbasket at January 24, 2021 06:52 PM (TK8Ry)

342 I wonder if I could do a meatloaf in the smoker.

Hell yes. Try a homemade pizza sometime.

Posted by: dartist at January 24, 2021 06:53 PM (+ya+t)

343 When did cultural appreciation become cultural appropriation?

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at January 24, 2021 06:53 PM (Dc2NZ)

344 I wonder if I could do a meatloaf in the smoker.
Posted by: Brother Northernlurker

Yes. web search on ddg had a plethora of hits.
Some of them actually sounded good too.

Posted by: AZ isolated deplorable at January 24, 2021 06:53 PM (gtatv)

345 I can't believe Axl Rose is their frontman now. I never liked him.
Posted by: Prothonotary Warbler at January 24, 2021 06:50 PM (H3MF

I think that went away, thankfully. They did some new stuff with Brian Johnson, who has bionic ears or something. I'm good with that. Not great, but it's AC/DC.

Axl is the worst. He and Lars Ulrich should get a band going. Ooh. With Yngwie Malmsteen on the axe. And Gene Simmons on bass.

Posted by: Pug Mahon, Being Moar Dumber at January 24, 2021 06:54 PM (x8Wzq)

346 Dansgirls its below freezing here in se Pa

Posted by: Skip at January 24, 2021 06:54 PM (Cxk7w)

347
Japanese Tonkatsu is basically Wiener Schnitzel.

________

So is chicken-fried steak.

Posted by: Hadrian the Seventh at January 24, 2021 06:54 PM (mht8P)

348 Also gotta add:

I don't know what Papa John's did to their pizza in the last few years, but IMHO it tastes far better than it used to. Love their spicy garlic sauce too.

Posted by: qdpsteve at January 24, 2021 06:54 PM (L2ZTs)

349 Axl is the worst. He and Lars Ulrich should get a band going. Ooh. With Yngwie Malmsteen on the axe. And Gene Simmons on bass.

Posted by: Pug Mahon

Yoko Ono backup vocals?

Posted by: AZ isolated deplorable at January 24, 2021 06:55 PM (gtatv)

350 Wife just checked on lobster. One one pound lobster costs 42 bucks for shipping. A four pack of lobsters costs 47 bucks for shipping @ 18 bucks a pound for the clawed creatures.

Posted by: That Guy What Always Says Yeah Buddy TM at January 24, 2021 06:55 PM (R5lpX)

351 Yoko Ono backup vocals?
Posted by: AZ isolated deplorable at January 24, 2021 06:55 PM (gtatv)

Yes!

*makes notes*

Posted by: Pug Mahon, Being Moar Dumber at January 24, 2021 06:56 PM (x8Wzq)

352 I can't imagine Rose singing AC/DC songs but I can't imagine anyone but Rose singing GnR songs.

Posted by: Mr. Meeseeks, Look at me at January 24, 2021 06:56 PM (2DOZq)

353 Wife just checked on lobster. One one pound lobster costs 42 bucks for shipping. A four pack of lobsters costs 47 bucks for shipping @ 18 bucks a pound for the clawed creatures.
Posted by: That Guy

Fly there and eat your fill!

Posted by: AZ isolated deplorable at January 24, 2021 06:56 PM (gtatv)

354 I believe Yoko once tried to market her own line of sausages. Didn't do well.

Posted by: qdpsteve at January 24, 2021 06:58 PM (L2ZTs)

355 The amazing thing about Yoko, as fucked up as she is, her kid turned okay. Didn't see that coming.

Posted by: lowandslow at January 24, 2021 06:58 PM (qH6FZ)

356 It's Manhattan time!

Posted by: CharlieBrown'sDildo at January 24, 2021 06:58 PM (xT2tT)

357 Not a fan of lobster, although I'll eat it. Give me a good steak or fish anytime.

Posted by: That Guy What Always Says Yeah Buddy TM at January 24, 2021 06:59 PM (R5lpX)

358 Meatloaf in "Fight Club":
Narrator: Eight months ago, Bob's testicles were removed. Then hormone therapy. He developed bitch tits because his testosterone was too high and his body upped the estrogen. And that was where I fit...
Bob:They're gonna have to open my pecs again to drain the fluid.
Narrator:...between those huge sweating tits that hung enormous, the way you'd think of God's as big.

Posted by: new bucs fan at January 24, 2021 06:59 PM (7FbwY)

359 CBD, how do you make a manhattan?

I tried one once. I liked the cherry but the rest tasted mostly like gasoline.

Posted by: qdpsteve at January 24, 2021 07:00 PM (L2ZTs)

360 lowandslow, I've said the same thing about Yoko and Sean Lennon, who apparently has pretty good values.

Posted by: qdpsteve at January 24, 2021 07:01 PM (L2ZTs)

361 All right, guys. For outstanding dried beef sausage
in Texas, check out Penshorn's in Marion, Texas. Hubby would get it all
the time when we lived near there.

Posted by: Legally Sufficient, Hoping 4 and Praying at January 24, 2021 06:51 PM
--
I just did 10 pounds of beef summer sausage on the smoker. Pulled it off an hour ago and tossed it into an ice bath.

The last batch I made I gave some to an older woman who buys it all of the time from the store and she said it was the best she ever had.

Posted by: Mister Scott (formerly GWS) at January 24, 2021 07:01 PM (JUOKG)

362 I love lobster. I think it was right after my boyfriend gave me a pound of lobster meet for my birthday that I agreed to marry him.

Posted by: Sharon(willow's apprentice) at January 24, 2021 07:01 PM (sd8p8)

363 CBD, how do you make a manhattan?

$20, just like in times square

Posted by: Nevergiveup at January 24, 2021 07:01 PM (85Gof)

364 Fucking Tom Brady.

Posted by: Jaimo at January 24, 2021 07:02 PM (NXGjq)

365 Jaimo, Tom ditched Giselle for you? ;-)

Posted by: qdpsteve at January 24, 2021 07:02 PM (L2ZTs)

366 Fucking Tom Brady.
Posted by: Jaimo at January 24, 2021 07:02 PM (NXGjq)

And cough cough, you know what he is fucking right?

Posted by: Nevergiveup at January 24, 2021 07:02 PM (85Gof)

367 Also isn't he now Tom "Woke" Brady?

Posted by: qdpsteve at January 24, 2021 07:03 PM (L2ZTs)

368 Probably the only thing I regret about leaving Ma. I could get lobster for $5.99/lb on sale and $8.99 when full price.

Posted by: Sharon(willow's apprentice) at January 24, 2021 07:03 PM (sd8p8)

369 360 lowandslow, I've said the same thing about Yoko and Sean Lennon, who apparently has pretty good values.
Posted by: qdpsteve at January 24, 2021 07:01 PM (L2ZTs)

I don't blame Yoko for the Beatles breaking up. They were a bunch of great artists with the strong personalities expected of such types, and they were really just held together by their manager George Martin. After he died, well, nobody else could be expected to do the sort of job he'd done.

Posted by: Prothonotary Warbler at January 24, 2021 07:13 PM (H3MF8)

370 Not a fan of lobster, although I'll eat it. Give me a good steak or fish anytime.

Posted by: That Guy What Always Says Yeah Buddy TM at January 24, 2021 06:59 PM (R5lpX)

you are not well.

i kid. But really, a nice lobster with steak, c'mon now.

Posted by: Quint at January 24, 2021 07:37 PM (dVcaa)

371 all this brady talk, did he win or lose? I don't even have the tv on.

The last time I cared about Brady was at a cigar bar during the Super Bowl. There was a raffle and you would win some incredible prizes if you picked the winner and then they drew your name. I saw that the entire place was betting against the Patriots. So I used Quint intelligence and went the other way. There were three prizes and three of us picked the Patriots. Fifty other guys threw in with the Seahawks as I recall. It was damn fun to see the Patriots F them up at the end and then we all ran off with the loot., Hell a blind man would have bet the same way, but the Brady hate was intense and it cost them. lol.

Posted by: Quint at January 24, 2021 07:44 PM (dVcaa)

372 That's MISTER LOAF!

Posted by: The New York Times Style Guide at January 24, 2021 08:33 PM (QZxDR)

373 Prime rib roast about 30 minutes from the knife. I love Sundays...

Posted by: Joe Kidd at January 24, 2021 08:36 PM (096KK)

374 I just sat down with a plate of those sausage-stuffed peppers I was talking about earlier... wow, it's good! I'm really happy with how it turned out.

Posted by: Prothonotary Warbler at January 24, 2021 09:13 PM (H3MF8)

375 Everything else I've had from Hello Fresh so far... not bad; I'd eat it again. But those stuffed peppers... ridiculously good! I hope they come up as a menu option again soon, because I will order them again.

Posted by: Prothonotary Warbler at January 24, 2021 09:32 PM (H3MF8)

376 My answer to the question on MeWe, about where Bluebell committed the murder, worked! I'm in!

Posted by: Prothonotary Warbler at January 24, 2021 10:10 PM (H3MF8)

377 Found some gorgeous pork belly at the Capital Asian Market. Did a pastrami brine for one slab and a maple/black pepper brine for the other. Saturday will be smoking day. I'll post what happens next week.

Posted by: S.Lynn at January 24, 2021 11:36 PM (nlzHD)

378 Great page. Thank you. Trash Hauling Service/a>

Posted by: Mesa Junk Removal at January 25, 2021 05:56 PM (y56x4)

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