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Food Thread: Stick A Probe In It; You'll Be Happy You Did!

BBQ low temp.jpg

That chicken spent about 80 minutes in a covered grill running at about 325 degrees. Indirect heat and a temperature probe in the thickest part of the breast, and it's pretty much auto-pilot. All I had to do was listen for the signal that I had reached 155 degrees which, with carryover is Chez Dildo's sweet spot for chicken.

As for spices? I was poking around one of the cupboards and discovered a jar of "Chicken Rub." Yeah...no idea how it got there, but I opened the jar and smelled it and damned if it didn't smell good!

I paired the chicken with some excellent Kansas City style sauce that I have mentioned before (thank you Bluebell!), and it was a resounding success. The indirect heat gave the skin that lovely burnished color, and it tasted as good as it looked. Careful attention to temperature yielded a perfectly cooked breast and tender thighs and legs. And that's the real challenge for the poultry cook who lurks in all of us. That's why spatchcocking is the way to go. It makes the chicken a relatively uniform thickness, and because the thigh joints are rotated to the outside they cook perfectly.

As for temperature? Use a probe. it takes all of the guesswork and worry out of the process and after a few tries you will be able to time it perfectly. I use Thermoworks* products, specifically their "Dot." It's easy to use and is quite robust. Although...the bluetooth version is whispering in my ear. I would love to be able to sit inside and have it tell me when the food on the grill is cooked.

Yes, I am that lazy!

*Nope, they don't sponsor this thread, and have never even offered a refrigerator magnet.

******

One of our commenters (John Juan) is a food professional, and he enjoyed the photo of that monstrous rib steak I posted a few weeks ago. But he made the excellent point that:
after 27+ years in food service, the one constant regarding primal rib is that there is NO bad end, piece, speck. What's with these beef snobs? If I had to interject my own preference, it would be that I prefer the spinalis cap overall. But I've never kicked any beef cut out of bed for being less delicious than another; they're all special in their own way...
That's a great point. It's easy to eat great beef if you buy excellent prime cuts of the "best" part of the steer, but I have had steaks that are not considered to be anywhere near the top of that hierarchy and they were spectacular. For instance, skirt steak used to be one of the cheapest cuts of beef, and it took a few enterprising chefs to push it into the American consciousness. Now of course it's quite pricey (you bastards!). The same thing with hanger steaks, which I think are fantastic, especially cooked "Pittsburgh." But they too are getting more and more expensive as people discover that there is more to beef than NY Strip and Rib steaks.

And now that we are on the topic of snobs, he goes on to discuss MSG. Hell, I have never cooked with it, and in fact have never really thought much about it, but after I got his email I ordered a jar.

Oh, and speaking of snobs; I used to be an MSG snob. Not pushy about it, more of a non-believer. My wife really got me thinking about it after I questioned why we had Accent in our spice cabinet. "My grandmother used it on everything, so I use it, too. You know all those meals you ate before we got married..."

Recently, I had a sales rep sell me on an Italian line of dry food bases. He, too, is a big believer in MSG. Veggie and shellfish are the only 2 I've used so far, but they're really outstanding. And they contain MSG. It really fills in the blanks with soups, sauces, vegetables. IF I could remember the brand name, this would be a better story. Maybe next time.

Remember, this guy works in the industry and his paycheck is dependent on people liking the food his kitchens produce.

The attitude of, "If it tastes good I'll use it" is a good one. So what if you use a food base with MSG? Does the food taste good? That's the only measure.

******

So I made paella last week and showed off to you lunatics. And I immediately got an email with a "hold my beer" moment...commenter "coalition of the swilling" had to one-up me with his awesome looking mussels.

swillingmussels.jpeg

My dad used to get incredible mussels from Randazzo's Fish Market on Arthur Avenue in The Bronx. But I had to clean them. I remember pulling the beards off and thinking that none of my friends had to do that sort of shit.

******

Can you get steamed clams?

Gwyneth Paltrow's Goop Is Going in on Ghost Kitchens

Driven by a core belief that clean, nutrient-dense, delicious food leads to greater well-being, Goop has covered countless detoxes and interviewed legions of experts on the food-to-happiness connection,” the company said in a statement, per Food & Wine. “Goop Kitchen’s mission is to accelerate the clean food movement by proving, just as Paltrow did years ago, that whole, unprocessed meals can be both satisfying and convenient, this time brought right to your door with just a few clicks.”
Have any of you "detoxed?" If so, please don't tell me.

Although...I like the idea of clean food. I think I will copy her and...um...wash it with soap and water?

What the hell is "clean food?"

[Hat Tip: redc1c4]

******

Yeah. Cornbread is a good thing. And honestly? The South rocks it, but there are also very pleasing Northern versions.

******

Why doesn't Skip weigh 800 pounds?

Skip stromboli1.jpg

This how I made my Grinder or Stromboli
Made 7 smaller meatballs and lightly browned in frying pan
Added sauce, chopped up onions, sweet peppers, pepperoni, dried basil and oregano and simmered about 15 minutes.
Rolled out a pizza dough and spread meatball sauce onto it.
Covered with slightly more than a half cup of mozzarella and 1 shredded slice of provolone.
Wrapped dough around and washed in egg, 425 oven for 22 minutes.

Skip stromboli2.jpg

The only change I would make is to use a high-quality provolone. The sliced stuff from the deli case is mediocre. I like the tangy and almost crumbly stuff you can get from a good Italian deli.

******

From "Erich" comes some good old home cooking.
Where my mother got this recipe I have no idea. It might be her riff on something she had in a restaurant. Be that as it may, it is quick to prepare and ideal for a single or couple that is time challenged. Mother’s notes are not clear as to whether it serves 2 or 4 but it is very easy to scale down.

Crispy Potato Chicken

  • 1 large potato, peeled and shredded (I have used pre-made hash browns and it worked fine, roughly 1/3 cup per serving of breast)
  • 3-4 tsp Dijon mustard
  • 1 pound chicken breasts, skinned and split in half
  • 1 large clove of garlic, minced
  • salt and pepper to taste
  • snipped parsley, cilantro, rosemary or chives(optional)

Temp: 425F
Time: 35-40 minutes

Transfer shredded potatoes to bowl of icy water. Let stand for 5 minutes. Drain and pat dry.

In a bowl, toss the potatoes with olive oil.

In a separate bowl, mix the mustard and garlic and herbs if you use them.

Rinse chicken breast and salt and pepper to taste. Spread the mustard mixture on meaty side of the breast. Top with 1/3 cup of potatoes and bake.

[I would add one step: toss the potatoes in a little oil or melted butter so they brown and crisp a bit more. CBD]

******

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, an herb garden that actually grows herbs, beef short ribs that have meat on them (not the stupid little sliver of bone they sneak into the packages) and good tomatoes that aren't square, pale pink and covered with Mestizo E.coli: send to 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 Chow time

Posted by: Skip at March 14, 2021 04:00 PM (Cxk7w)

2 Food is gud.

Posted by: Duke Lowell at March 14, 2021 04:01 PM (kTF2Z)

3 Hello all! Lovely day here in Colorado

Posted by: westminsterdogshow at March 14, 2021 04:01 PM (/UQ/R)

4 'Rons and 'Ettes dutifully called


Why doesn't Skip weigh 800 pounds?

Not even 160 soaking wet

Posted by: Skip at March 14, 2021 04:03 PM (Cxk7w)

5 Always be probing the spatchcock.

Posted by: Guy Mohawk at March 14, 2021 04:03 PM (r+sAi)

6 I made orecchiette with toasted pine nuts and capers for lunch. Butter, garlic, lemon juice, S&P, and grated lemon rind on top. Delish!

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at March 14, 2021 04:04 PM (Dc2NZ)

7 You had me at the first photo...

Posted by: Boswell at March 14, 2021 04:04 PM (w2LAm)

8
Conversation at Schloss Hadrian

Me, yelling toward bedroom: "Lamb is just about ready."

Her Majesty: "Stick a thermometer in it. Should be 180."

*sticks thermometer, sees it's 160*

Me: "We're good!"

Posted by: Hadrian the Seventh at March 14, 2021 04:04 PM (mht8P)

9 I bought a boneless turkey breast for smoking when I get home. Every time I've smoked one it turned out great.
Right now I'm enjoying a Pilsener at the local German recipe microbrewery.

Posted by: Brother Northernlurker just another guy at March 14, 2021 04:05 PM (UXe6F)

10 mussels can be fun to eat. Of course without a good sauce and lots of bread, they lose a lot of meaning. It would be like eating blue crabs with no beer.

Posted by: Quint at March 14, 2021 04:06 PM (4Mvym)

11 Yesterday was a turkey breast on the Traeger. Yum!

Anyone have dining recommendations for Wilmington, NC or Myrtle Beach? Mrs IMG and I are driving down at the end of the month.

Posted by: Iron Mike Golf at March 14, 2021 04:07 PM (8C7+r)

12 Made biscuits &gravy for breakfast. Well, brunch due to stupid DST. Pork roast with mashed potatoes and fresh carrots for dinner.

Posted by: Duke Lowell at March 14, 2021 04:07 PM (kTF2Z)

13 "Clean Food" is more nonsense speak like "Organic".

People love to lock themselves up in chains of their own making.

Relax and enjoy your food, drink and coitus and a nice smoke afterwards.

Not yet martini time....

Posted by: Hairyback Guy at March 14, 2021 04:07 PM (R/m4+)

14 I'll be roasting Brussels Sprouts for vegetables. I do that despite the disapproval of many holdings.

Posted by: Brother Northernlurker just another guy at March 14, 2021 04:08 PM (UXe6F)

15 Oh look. Some learned how to spatchcock a chicken.

Posted by: JAS, AoSHQ addict at March 14, 2021 04:08 PM (2BZBZ)

16
Made turkey and wild rice soup. Made, in fact, way too much turkey and wild rice soup. I wanted to make 1 1/2 times the recipe, which ended up filling the pot to the very brim. But it turned out well.

Posted by: Hadrian the Seventh at March 14, 2021 04:08 PM (mht8P)

17 time for this classic: https://tinyurl.com/3fyvubuc

Posted by: Guy Mohawk at March 14, 2021 04:08 PM (r+sAi)

18 I have a Thermoworks thermometer pen due to CBD's constant praise of them and I have to admit, it's pretty awesome. I use it all the time.

No interest in a Bluetooth one though.

Posted by: bluebell at March 14, 2021 04:08 PM (/669Q)

19 I remember when skirt was a trash meat. We all know Fajita means skirt steak right? That is what the word means. But we used to make them mostly with flank because in our area way back when, you did not get good skirt steaks. Flank is another cut that has become so expensive it is right up there with the classic steak house cuts and sometimes, more expensive.

Posted by: Quint at March 14, 2021 04:09 PM (4Mvym)

20 CBD, when you spatchcock a chicken do you save the back? I freeze them and use them for stocks and soups.

Posted by: Duke Lowell at March 14, 2021 04:09 PM (kTF2Z)

21 I'm marinating a single pork tenderloin with a half-portion mangled version of this recipe:
https://www.fifteenspatulas.com/ pork-tenderloin-marinade/
I don't have the correct versions of all the ingredients so I subbed garlic powder, ground dried rosemary (from the Spice House - try it!) and... a couple restaurant packets of lemon juice.

Posted by: Helena Handbasket at March 14, 2021 04:09 PM (b8eqQ)

22 Me: "We're good!"
Posted by: Hadrian the Seventh at March 14, 2021 04:04 PM (mht8P)

Ha - last night I'm grilling pork chops - bone in - take it off and the Boswellian wife unit cuts hers open - juicy and slightly pink in the center - scrumptious, right? Not for the Mrs. Boswell - 'undercooked!' she shouts to me....

I put just hers on for another 10 minutes just to spite her and leave everyone else's out to sit - you could have skipped hers across a pond...but ours? Delicious.

Posted by: Boswell at March 14, 2021 04:09 PM (w2LAm)

23 All the food pictures look delicious. Skip, you're a great cook and you must work it all off.

Posted by: bluebell at March 14, 2021 04:09 PM (/669Q)

24 Made pork green chili in the instant pot last night

Homemade pork stock
Pork cubed
Hatch green, caribe, fresno and jalapeño
Onion, celery, carrots (yes carrot ), garlic and shallot
Cumin and citrus

30 min to cook

Posted by: westminsterdogshow at March 14, 2021 04:10 PM (/UQ/R)

25 Gwyneth Paltrow's Goop Is Going in on Ghost Kitchens


My dad used something called Goop to get any sort of grease off his hands.

Posted by: Tami at March 14, 2021 04:10 PM (cF8AT)

26
I put just hers on for another 10 minutes just to spite her and leave everyone else's out to sit - you could have skipped hers across a pond...but ours? Delicious.

Posted by: Boswell at March 14, 2021 04:09 PM (w2LAm)

_________

I'm from the "wave it over the flame" part of the cooking spectrum. I like to feel the juices and blood running off my chin.

Posted by: Hadrian the Seventh at March 14, 2021 04:12 PM (mht8P)

27 I'm from the "wave it over the flame" part of the cooking spectrum. I like to feel the juices and blood running off my chin.
Posted by: Hadrian the Seventh at March 14, 2021 04:12 PM (mht8P)

Hadrian...I'll never complain about your wall again!

Posted by: Boswell at March 14, 2021 04:13 PM (w2LAm)

28 >>> 18 I have a Thermoworks thermometer pen due to CBD's constant praise of them and I have to admit, it's pretty awesome. I use it all the time.

No interest in a Bluetooth one though.
Posted by: bluebell at March 14, 2021 04:08 PM (/669Q)

*fistbump*

I love mine, and was freaking out when I wasn't sure which box it was hiding in. I found it before Thanksgiving so the turkey parts were fine. I'm tempted to get a second one as a backup, since I doubt this is something that can be repaired.

Posted by: Helena Handbasket at March 14, 2021 04:13 PM (b8eqQ)

29 Yeah Food Thread!!!! Awesome today, as every week CBD.

My kid asked me to make the TikTok feta pasta that's been the rage lately. I laughed when I saw the recipe, since it's what we used to eat in tavernas and ouzerias in Greece with adult beverages, except better.

Chunks of feta, shrimp, tomatoes a good douse of Greek olive oil, salt, oregano and thyme, and then into the brick oven for ten minutes or so, (that oven was 700 or 800 hundred degrees so it cooked quick.) Served with grilled bread and cold beer, it was amazing.

I adjusted that recipe for the home oven: mixture of olive oil (don't skimp 1/3 cup is minimum) crushed garlic (lots. Enough is not enough) crushed red pepper, paprika, oregano, salt and pepper. Mix together in a baking dish and then add halved cherry tomatoes and toss in olive oil. Take block of feta and carefully turn it over in the olive oil until all the sides are coated, then bake in a 400 degree oven for 30 minutes.

We had cooked pasta, so I added it to the finished feta/tomato dish, and served it with cast iron chicken cooked in schmaltz, olive oil, garlic and lemon juice.

Posted by: Moki at March 14, 2021 04:14 PM (+X9Vs)

30 Wife made an awesome roasted tomato soup on Fri. Holy smokes that was good. No I don't have a recipe, I am the eater.

Posted by: Guy Mohawk at March 14, 2021 04:15 PM (r+sAi)

31 No interest in a Bluetooth one though.
Posted by: bluebell

Same, same.

Posted by: Infidel at March 14, 2021 04:15 PM (E0OEG)

32 I bitched last week about the price of BBQ at my local joint. I have a memory like a Lefty because I went there again last night. It was good though.

Posted by: Sebastian Melmoth at March 14, 2021 04:16 PM (2DOZq)

33 Anyone with a smoker should try smoking a corned beef if you haven't tried it. Rinse off the slimy crap it comes with, dry and add your favorite rub. Smoke it to 195F-205F and you'll have the makings for the best Reuben's or hash or with cabbage and taters. Reuben casseroles are great too because you can cut them to the exact size of your rye bread.

Posted by: dartist at March 14, 2021 04:16 PM (+ya+t)

34
Step one: Open bag of Cheetos.
Step two: Consume Cheetos.

Follow me for more great recipes.

Posted by: Duke Lowell at March 14, 2021 04:17 PM (kTF2Z)

35 Wife does the flatten chicken thing sometimes, I don't get the need.

Posted by: Skip at March 14, 2021 04:19 PM (Cxk7w)

36 Running out the door to shop for tonight's dinner, but I wanted to share a recipe I tried last night for creamy French mustard chicken. It was delicious and easy! tinyurl.com/458fycam

Posted by: Miley, the Duchess - #SuperStraight at March 14, 2021 04:19 PM (Mzdiz)

37
Follow me for more great recipes.
Posted by: Duke Lowell at March 14, 2021 04:17 PM (kTF2Z)

_________

The Jewish-American Princess Cookbook

Chapter 1: Reservations

Posted by: Hadrian the Seventh at March 14, 2021 04:20 PM (mht8P)

38 Wife does the flatten chicken thing sometimes, I don't get the need.
Posted by: Skip at March 14, 2021 04:19 PM (Cxk7w)

---------

Cooks evenly and all the skin gets crispy.

Posted by: Duke Lowell at March 14, 2021 04:20 PM (kTF2Z)

39 Careful attention to temperature yielded a perfectly cooked breast and tender thighs and legs.

Yes, oh, yes...more..

Posted by: Braenyard, starving the beast at March 14, 2021 04:20 PM (iaMtV)

40 WDS, is it a real blizzard now?

I think I'll have to steal your chili recipe, even with the carrots. ;P

Posted by: Helena Handbasket at March 14, 2021 04:21 PM (b8eqQ)

41 Moki, that sounds wonderful! What a fantastic dinner.

You guys are making me hungry.

Posted by: bluebell at March 14, 2021 04:21 PM (/669Q)

42 35 Wife does the flatten chicken thing sometimes, I don't get the need.

Posted by: Skip at March 14, 2021 04:19 PM (Cxk7w)

I tried it once on a turkey when CBD first recommended it. Haven't done it since...way more trouble than it's worth IMO.

Posted by: Tami at March 14, 2021 04:21 PM (cF8AT)

43 Got a pot of chili started, only to realize I had no chili powder, and we are currently buried in nearly 3 feet of snow, not counting what the f*cking plow driver left at the end of our driveway. Ain't going anywhere for a while.

So wife found a homemade chili powder recipe and it turned out pretty good, except I think there's just a tad too much cayenne.

Posted by: Pug Mahon, Skwerls Stomping on My Roof at March 14, 2021 04:21 PM (x8Wzq)

44 34 Step one: Open bag of Cheetos.
Step two: Consume Cheetos.

Follow me for more great recipes.
Posted by: Duke Lowell at March 14, 2021 04:17 PM (kTF2Z)
-----------------

Hostess Chocolate Cupcakes
CAUTION: Remove from package before eating.

Posted by: Braenyard, starving the beast at March 14, 2021 04:22 PM (iaMtV)

45
Hostess Chocolate Cupcakes
CAUTION: Remove from package before eating.
Posted by: Braenyard, starving the beast at March 14, 2021 04:22 PM (iaMtV)

_________

What?

(see also: Tastykakes)

Posted by: Hadrian the Seventh at March 14, 2021 04:24 PM (mht8P)

46 Miley, that chicken recipe looks good. I do something similar with pork chops but alas, I use only one kind of mustard.

Posted by: bluebell at March 14, 2021 04:24 PM (/669Q)

47 Hi Helena! The wind is making it brutal. We have already shoveled once. Very very wet snow

But at least the green chili was delicious last night and we no longer have directtv

Posted by: westminsterdogshow at March 14, 2021 04:24 PM (/UQ/R)

48 I made up an easy weeknight dinner with slim pickins I had years ago. Chicken breasts, in to a 9x13, mix can of mushroom soup with with can of white wine and add white pepper and garlic to taste. Pour over chicken and bake until underdone, add grated swiss cheese and bake until done and cheese is all melty and bubbly. Eat the small ones for dinner and use the bigger ones for lunch the next day and they won't overcook. Add whatever sides.

Tonight is homemade meatballs from the freezer, with spaghetti, salad and garlic bread. Easy peasy.

Posted by: Infidel at March 14, 2021 04:25 PM (E0OEG)

49 whispers into glass * you're supposed to cut off the wing tips *

Posted by: weft cut-loop at March 14, 2021 04:25 PM (QjGTg)

50
CBD,
Except for the rub, we brine ours, and the sweet temperature pribe, we do our chickens in an infrared/indirect heat grill. Pretty close the same method of roasting them. I watch the temp pretty close and pull it at 160. It's a charbroil brand R2D2 looking propane grill. I use it for turkey as well.

Posted by: BifBewalski - pretty close at March 14, 2021 04:27 PM (VcFUs)

51 If you have a Trager or a Kamado type grill, you really should try a low and slow spatchcocked chicken sometimes. I do mine for 3.5 to 4 hours at 225F until it reaches 165F internal. (family likes it well done.). The meat is VERY different from the traditional 1 to 1.5 hours at a higher temperature. I like both ways for variety. The skin is worse at the low temp method though. So last time I let the temp rise to 450F for a half hour or so. Did crisp it up a bit, but still not as good as the high temp throughout method.

As for a bluetooth, I have a Meater brand probe. It's great. If I put my iPad near the grill (but still inside the house) the probe communicates using bluetooth with the iPad, and the iPad communicates with the cloud, so then I can check how the cook is going from anywhere from my phone. Highly recommend.

Have a 3.5 lb pork shoulder portion going right now for the last 5 hours at 250F, with internal temp doing the usual stall at 155F while bark is forming. Will foil in about an hour to get it up to 203F by dinner. Always turns out great.

Posted by: Chris not rock at March 14, 2021 04:28 PM (sQuhB)

52 Spatchcock -> brick chicken...

Posted by: Additional Blond Agent, STEM guy at March 14, 2021 04:30 PM (ZSK0i)

53 I've got a pound of ground beef thawing . Deciding what can food I have that I'm going to mix with it. Bush's Baked beans, Chef Boardee Lasagna, cream of tomato soup (and rice), Wolf Chili.

Decisions decisions.

Posted by: Sebastian Melmoth at March 14, 2021 04:31 PM (2DOZq)

54 Currently re-toxing. MSG is out of synch, still adjusting to this new fangled Gregorian Calendar.

Posted by: klaftern at March 14, 2021 04:32 PM (RuIsu)

55 36 Running out the door to shop for tonight's dinner, but I wanted to share a recipe I tried last night for creamy French mustard chicken. It was delicious and easy! tinyurl.com/458fycam

Posted by: Miley, the Duchess - #SuperStraight at March 14, 2021 04:19 PM (Mzdiz)

I'm always looking for chicken recipes. That one is printing right now. Thanks!

Posted by: Tami at March 14, 2021 04:33 PM (cF8AT)

56 Posted by: Sebastian Melmoth at March 14, 2021 04:31 PM (2DOZq)

-----------

Neighbor, when was the last time you had a bowl of Wolf brand chili? Well, that's too long!

Posted by: Duke Lowell at March 14, 2021 04:33 PM (kTF2Z)

57 My wife makes her own pizza dough so I'm trying to convince her we can probably adapt it to Stromboli. I haven't had Stromboli in years, but growing up in Wheaton, MD there was this place that made an awesome version of it. Really good stuff.

Posted by: Martini Farmer - Now a Pirate, Hoisting the Black Flag at March 14, 2021 04:34 PM (3H9h1)

58 Posted by: Duke Lowell at March 14, 2021 04:33 PM (kTF2Z

Heh . Big thick steaming bowl.....

Posted by: Sebastian Melmoth at March 14, 2021 04:35 PM (2DOZq)

59 Good afternoon all you food eaters!

Posted by: Jewells45 at March 14, 2021 04:35 PM (nxdel)

60 I'm wondering the advantage of bluetooth over a remote thermometer. The one I have has a probe to a unit that sends to a receiver I can keep in the house with the alarm on it.

Posted by: dartist at March 14, 2021 04:35 PM (+ya+t)

61 Made dinner for son #1 last evening.

Fresh, troll caught Alaskan king salmon, drizzled with a tiny bit of olive oil and a basalmic reduction, then baked at 375 or so for about 17 minutes. I mean a saffron sauce to accompany. Chardonnay reduced by 75%, cream and saffron threads.

Steamed broccoli. Rice with tumeric, so it was a beautiful bright orange color. I have some lovely olive green plates that I set the table with and we enjoyed a glass of New Zealand Savignon Blanc.

It's his birthday this week. Whoot!

Posted by: nurse ratched at March 14, 2021 04:36 PM (U2p+3)

62 Considering my last food was 11:14 p.m. last night and I can't eat until after my gastro procedure tomorrow, F the food thread, basstards.

Posted by: SFGoth at March 14, 2021 04:36 PM (KAi1n)

63 11lb brisket was in the smoker at 3am, currently in cooler, dinner in an hour.
Side of roasted vegetables and some salsa.

Posted by: AZ deplorable isolated nor/mal Very SuperStraight at March 14, 2021 04:37 PM (gtatv)

64 I smoked a duck breast and leg yesterday. It was OK but not great. I probably did something wrong.

Posted by: Brother Northernlurker just another guy at March 14, 2021 04:37 PM (UXe6F)

65 62 Considering my last food was 11:14 p.m. last night and I can't eat until after my gastro procedure tomorrow, F the food thread, basstards.
Posted by: SFGoth at March 14, 2021 04:36 PM (KAi1n)

Sorry, dude. Colonoscopy?

Posted by: BifBewalski - sorry at March 14, 2021 04:38 PM (VcFUs)

66 Considering my last food was 11:14 p.m. last night and I can't eat until after my gastro procedure tomorrow, F the food thread, basstards.
Posted by: SFGoth at March 14, 2021 04:36 PM (KAi1n

The colon probe or fixing something? Either way, good luck.

Posted by: Sebastian Melmoth at March 14, 2021 04:39 PM (2DOZq)

67 For some odd reason I always thought spatchcocking involved whacking the carcass with a cast iron pan to flatten it. At least that's the mental image it calls up.

Posted by: Muldoon at March 14, 2021 04:39 PM (m45I2)

68 Northernlurker--What did you not like about your smoked duck? Too done, too rare, flavor?

Posted by: Art Rondelet of Malmsey at March 14, 2021 04:39 PM (fTtFy)

69 Stromboli looks very good.

Tonight is homemade Har Gow, Chicken Teriyaki skewers, pickled jicama, kimchi, and roast cauliflower.

Posted by: San Franpsycho at March 14, 2021 04:40 PM (EZebt)

70
Neighbor, when was the last time you had a bowl of Wolf brand chili? Well, that's too long!

Posted by: Duke Lowell at March 14, 2021 04:33 PM


there's a monument to Wolf Brand Chili in downtown Corsicana, Texas

Posted by: AltonJackson at March 14, 2021 04:40 PM (aUm7V)

71 Northernlurker--What did you not like about your smoked duck? Too done, too rare, flavor?
Posted by: Art Rondelet of Malmsey at March 14, 2021 04:39 PM (fTtFy)

A little tough. I was doing a little guessing

Posted by: Brother Northernlurker just another guy at March 14, 2021 04:40 PM (UXe6F)

72 I made some chicken drumsticks in the smoker earlier in the week. 250 degrees for about 2 hours, probably should have grabbed them after 1.5 hours. That said they were great, had a brown sugar rub, I did not even used BBQ sause.

Posted by: Picric at March 14, 2021 04:41 PM (3QnyK)

73 Made scallops and angel hair today. Lots going on at home today so no time to do it 'right'. Instead of preparing the scallops my normal way - quick sear with orange juice and jalapenos - I just seasoned them and threw in the salted water for the pasta when the pasta was 3/4 done.

Cooked the pasta until al dente and then drained, half stick of butter, good olive oil and fresh basil.

Add grated parm as a garnish and red pepper flakes if you are of a mind. Finito!

Posted by: Tonypete at March 14, 2021 04:41 PM (Rvt88)

74 Northernlurker--What did you not like about your smoked duck? Too done, too rare, flavor?
Posted by: Art Rondelet of Malmsey at March 14, 2021 04:39 PM (fTtFy)

I didn't have it but I could tell you it was too greasy because Duck.

Posted by: Sebastian Melmoth at March 14, 2021 04:41 PM (2DOZq)

75 I made a half sheet pan of lemon tart and about to throw an apple pie in the oven as soon as I roll out the crust...
It is Pi day!!!

Posted by: lin-duh 27-4 at March 14, 2021 04:41 PM (UUBmN)

76 >>> 47 Hi Helena! The wind is making it brutal. We have already shoveled once. Very very wet snow

But at least the green chili was delicious last night and we no longer have directtv
Posted by: westminsterdogshow at March 14, 2021 04:24 PM (/UQ/R)

Oh yeah, the wet snow makes it even better...

I have Dish here and lost it during the first snow - it stuck to the dish. The insane Week of Doom didn't affect tv or internet because it was cold enough that the snow was powder, and any accumulation blew away.

Posted by: Helena Handbasket at March 14, 2021 04:42 PM (b8eqQ)

77 Considering my last food was 11:14 p.m. last night and I can't eat until after my gastro procedure tomorrow, F the food thread, basstards.
Posted by: SFGoth

Good luck with the procedure.
I seem to always drive by a hamburger place when I'm not allowed to eat.
Invariably they are grilling onions with peppers and they might have splashed some mustard on the grill to attract customers.

Posted by: AZ deplorable isolated nor/mal Very SuperStraight at March 14, 2021 04:42 PM (gtatv)

78 copycat Wolf Chili recipe:

1. Buy 55lbs of salt...

Posted by: weft cut-loop at March 14, 2021 04:42 PM (QjGTg)

79 We bought some Chicken Fajitas meat/veggies stuff from Fresh Thyme. I cooked it in a pan on the stove. It didn't appeal to me so I ate an Oreo instead.

Posted by: grammie winger at March 14, 2021 04:44 PM (45fpk)

80 If it was too tough, my guesses would be (1) too high a smoking temperature or (2) leaving it in your smoker too long.

You are absolutely right to experiment. FWIW, I find that the advice I get about time and temp from internet research results in stuff that's overdone in my opinion. Especially fish.

Posted by: Art Rondelet of Malmsey at March 14, 2021 04:44 PM (fTtFy)

81 Sorry, dude. Colonoscopy?
Posted by: BifBewalski

Doc says I don't need to do this anymore. Says I'm already a perfect asshole!


HEY OHHHHH!!

Posted by: Tonypete at March 14, 2021 04:44 PM (Rvt88)

82 gotta sous vide that shit

Posted by: ghost of Hallelujah at March 14, 2021 04:45 PM (sJHOI)

83 I'll be roasting Brussels Sprouts for vegetables. I do that despite the disapproval of many holdings.
Posted by: Brother Northernlurker just another guy at March 14, 2021 04:08 PM (UXe6F)

===

A little balsamic vinegar drizzled.

Posted by: San Franpsycho at March 14, 2021 04:45 PM (EZebt)

84 My best meal ever was during a blizzard in Denver.

Shrimp creole made by a Louisiana transplant who we were staying at her house on a ski trip.

I can still imagine how it tasted.

Posted by: Sebastian Melmoth at March 14, 2021 04:45 PM (2DOZq)

85 What the hell is "clean food?"

No prior arrests? No gun?

Posted by: olddog in mo, uckfay ancercay at March 14, 2021 04:46 PM (ju2Fy)

86 Tonypete you playing here all weekend?

Posted by: Skip at March 14, 2021 04:47 PM (Cxk7w)

87 I didn't have it but I could tell you it was too greasy because Duck.

Posted by: Sebastian Melmoth at March 14, 2021 04:41 PM (2DOZq)

one of the keys of duck, is getting the fat off properly. You can physically rip out some of the fat and then you have to find a good way to render it off the meat. A well made Peking duck will have very little grease and not too much fat. Goose is the same way, you have to take steps to get rid of the fat.

the easiest way to make duck is to get a nice breast. You score it and cook it mostly skin side down. You want to render out the fat under the skin. But it is an easy way to go and for the price, you are eating high on the hog with not much effort.

Posted by: Quint at March 14, 2021 04:47 PM (4Mvym)

88 A little balsamic vinegar drizzled.
Posted by: San Franpsycho at March 14, 2021 04:45 PM (EZebt)

In the plans.

Posted by: Brother Northernlurker just another guy at March 14, 2021 04:47 PM (UXe6F)

89 For some odd reason I always thought spatchcocking involved whacking the carcass with a cast iron pan to flatten it. At least that's the mental image it calls up.


Cutting the backbone out allows the bird to flatten quite nicely without force.

Using a brick on the chicken while cooking (say, in a cast iron pan) yields a beautiful tasty brown crust.

Damn, I'm starting to drool.

Posted by: Additional Blond Agent, STEM guy at March 14, 2021 04:48 PM (ZSK0i)

90 Corsicana, Texas. Wolf chili and fruitcake.

Posted by: Duke Lowell at March 14, 2021 04:48 PM (kTF2Z)

91 >>> 55 36 Running out the door to shop for tonight's dinner, but I wanted to share a recipe I tried last night for creamy French mustard chicken. It was delicious and easy! tinyurl.com/458fycam

Posted by: Miley, the Duchess - #SuperStraight at March 14, 2021 04:19 PM (Mzdiz)

I'm always looking for chicken recipes. That one is printing right now. Thanks!
Posted by: Tami at March 14, 2021 04:33 PM (cF8AT)

I don't even like chicken thighs but the sauce sounds yummy. I'll try it using a cut up fryer bird.

Posted by: Helena Handbasket at March 14, 2021 04:49 PM (b8eqQ)

92 Anyone have dining recommendations for Wilmington, NC or Myrtle Beach? Mrs IMG and I are driving down at the end of the month.
Posted by: Iron Mike Golf at March 14, 2021 04:07 PM (8C7+r)


Try the Carolina Smokehouse in Carolina Beach. The owners Rob and Tammy moved down there from Cashiers, NC in 2017. I ate at their restaurant in Cashiers six days a week for about 15 years. Great food and great people.

Posted by: That Guy What Always Says Yeah Buddy TM at March 14, 2021 04:49 PM (R5lpX)

93 Posted by: Quint at March 14, 2021 04:47 PM (4Mvym)

Sounds great but unfortunately all the duck I've eaten has been in gumbo. Not a fan.

Posted by: Sebastian Melmoth at March 14, 2021 04:49 PM (2DOZq)

94 Tonypete you playing here all weekend?
Posted by: Skip

Next weekend I'm booked for the 2pm show at The Joy-Tyme Touching Studio.

I have a monster frozen turkey in the freezer that I need to cook up. There's only two of us here so I'll have to get creative with how to use it up without getting turkey drunk.

Posted by: Tonypete at March 14, 2021 04:50 PM (Rvt88)

95 Anyone make beer can chicken anymore?

Posted by: Sebastian Melmoth at March 14, 2021 04:51 PM (2DOZq)

96 That strombo looks good

Is that store-bought crust or homemade?

Posted by: ghost of Hallelujah at March 14, 2021 04:52 PM (sJHOI)

97 95 Anyone make beer can chicken anymore?

Posted by: Sebastian Melmoth at March 14, 2021 04:51 PM (2DOZq)

I do - periodically.

Posted by: Tami at March 14, 2021 04:52 PM (cF8AT)

98 Anyone make beer can chicken anymore?
Posted by: Sebastian Melmoth

I tired once on the bbq, meh. Seemed more trouble that it was worth.

Posted by: Infidel at March 14, 2021 04:52 PM (E0OEG)

99 How quickly we forget.

Posted by: Faith at March 14, 2021 04:53 PM (FOR+4)

100 I've said this before...but go w/ Spade L Ranch seasoning it you want your dose of MSG in steak rubs.

Posted by: redchief at March 14, 2021 04:53 PM (Kab4E)

101 Prayer for quick and complete healing for my neighbor

Posted by: San Franpsycho at March 14, 2021 04:54 PM (EZebt)

102 Isn't the can a little small for the chicken?

Posted by: That Guy What Always Says Yeah Buddy TM at March 14, 2021 04:54 PM (R5lpX)

103 We bought some Chicken Fajitas meat/veggies stuff
from Fresh Thyme. I cooked it in a pan on the stove. It didn't appeal to
me so I ate an Oreo instead.


Posted by: grammie winger at March 14, 2021 04:44 PM (45fpk)

I have never purposely eaten Chicken "fajitas" I know many like them, and they may be more popular than the original. I do love a mixture of steak and shrimp now and then though. But I call that carne asada with shrimp. If i were hungry enough, sure, the chicken would be fine. And my last pet peeve. Why customers at Chipotle call grilled peppers and onions "fajita" is beyond me.

To be fair, they are just communicating, nothing wrong with that. But how a mixture of vegetables got that moniker is just weird.

Posted by: Quint at March 14, 2021 04:54 PM (4Mvym)

104 100 I've said this before...but go w/ Spade L Ranch seasoning it you want your dose of MSG in steak rubs.

Posted by: redchief at March 14, 2021 04:53 PM (Kab4E)

I looked those up last time you mentioned them and bought a 4 pack of them. Haven't used them yet.

Posted by: Tami at March 14, 2021 04:55 PM (cF8AT)

105 You got it San Franpsycho.

Posted by: Tonypete at March 14, 2021 04:56 PM (Rvt88)

106 >>> 94 Tonypete you playing here all weekend?
Posted by: Skip

Next weekend I'm booked for the 2pm show at The Joy-Tyme Touching Studio.

I have a monster frozen turkey in the freezer that I need to cook up. There's only two of us here so I'll have to get creative with how to use it up without getting turkey drunk.

Posted by: Tonypete at March 14, 2021 04:50 PM (Rvt8

There's a curry soup recipe in the DG which calls for leftover turkey. I've made it a couple times, adding frozen riced cauliflower as filler / "starch" and carrots for more veg (well I think it's an add, and I'm too lazy to check), and it's tasty.

iirc page 333 from cricket.

Posted by: Helena Handbasket at March 14, 2021 04:56 PM (b8eqQ)

107 Pizza crust is insanely easy to make.

5 cups flour
2 cups warm water
2T Olive oil
1T Active yeast
1T Sugar
1T Kosher salt

Combine water, sugar, and yeast in a bowl. Let sit for about ten minutes to bloom yeast. Add oil, salt, and flour. Let the dough hook do its thing for ten minutes. Cover bowl with a towel and let rise until doubled in size.

Posted by: Duke Lowell at March 14, 2021 04:56 PM (kTF2Z)

108 If you're looking for a dry, vegetal seasoning mix to add that "certain something missing," and that can be used like a bouillon cube, then try Vegeta, which, of course, has MSG. It's very popular in Eastern Europe, made in Croatia, and would be a good choice for taking camping. I often use it to create the vegetable broth for soaking the stale rolls used in Bosnian-style bread pudding, which is an excellent side dish after a week of rice or potatoes, or which stands on its own with a light salad for lunch. Plus, old bread doesn't get wasted.

https://tinyurl.com/rjhv6dbu

Posted by: Armchair Sinner at March 14, 2021 04:57 PM (Nig2g)

109 I believe Accent food enhancer is basically MSG. No doubt some are allergic to the stuff but it is likely a very small group. MSG was the original Sulfites or gluten. It is interesting that society made most Chinese takeout places stop using MSG for not much of a legit reason.

Posted by: Quint at March 14, 2021 04:57 PM (4Mvym)

110 Gaslighting. Don't believe you eyes, believe what you are told.

Posted by: Faith at March 14, 2021 04:57 PM (FOR+4)

111 I don't even like chicken thighs...
Posted by: Helena Handbasket at March 14, 2021 4:49
------------------

I don't understand these words.

Posted by: olddog in mo, uckfay ancercay at March 14, 2021 04:57 PM (ju2Fy)

112 Anyone make beer can chicken anymore?
Posted by: Sebastian Melmoth

I tired once on the bbq, meh. Seemed more trouble that it was worth.
Posted by: Infidel at March 14, 2021 04:52 PM (E0OEG)

Because of trouble balancing the chicken ? I've told the story before of a friend who after we went duck hunting , went home and built a contraption that held the beer and chicken so it would stand firmly on the pit after trouble doing so on the hunting trip. He spent thousands on getting it patented and eventually sold it to a BBQ supply chain where he got a commission on every unit sold. Right after that he got an order for a half million units from Walmart.

Posted by: Sebastian Melmoth at March 14, 2021 04:58 PM (2DOZq)

113 I’m making a semi-hippy cornbread right now. From the Tassajara Bread Book. Haven’t made it in ages—probably not this century. It’s really a layer bread—corn meal, wheat flour, egg, oil, and a lot of milk. It ends up separating into a corn bread layer, a wheat layer, and a custard layer in the middle.

Hopefully it’s as good as I remember it.

Posted by: Stephen Price Blair at March 14, 2021 04:58 PM (2lndx)

114 95 Anyone make beer can chicken anymore?
--------
Used to on my smoker. We called them stool pigeons. I crack myself up sometimes.

Posted by: dartist at March 14, 2021 04:58 PM (+ya+t)

115 Mrs. Deplorable had all her teeth extracted two weeks ago in preparation for implants. She has an appliance for her uppers, but is not allowed to chew with it for a while. First two weeks nothing but liquids - broth & protein shakes. She is finally cleared for some soft food. Last night I made creamy scrambled eggs. She was in heaven. If you like eggs and haven't tried this, it's fantastic.

Scramble eggs in a bowl with a tablespoon or two of water (not milk or cream)
Don't overbeat and make it too foamy
Salt and pepper to taste
Melt butter in a pan and turn the heat off
Pour in the eggs
Add small slices / spoonfuls of cream cheese all over the pan
Cook on medium heat stirring constantly
When it starts to solidify turn the heat off and remove the pan from the burner
Once it starts tightening up it cooks really fast

Posted by: TN Deplorable at March 14, 2021 04:58 PM (mgeBd)

116 Pizza crust is insanely easy to make.

Posted by: Duke Lowell


Yeah, now how do you get it into a round flat shape?

Posted by: weft cut-loop at March 14, 2021 04:58 PM (QjGTg)

117 SF Goth, I hope your procedure goes without any incident or delay.

Posted by: Helena Handbasket at March 14, 2021 04:59 PM (b8eqQ)

118 I have a thermoworks smoke and I really like it.

it's has a meat probe and a separate grate probe for temp of your kettle or whatever.

and a display for both and a wireless display you can carry around with you

plus when they put it on sale a couple weeks after I purchased mine, I called them and they gave me the discounted price

pretty white of them

Posted by: REDACTED at March 14, 2021 04:59 PM (6iURM)

119 Chicken thighs...so good and in my oven now celebrating spring.

I've got clementine juice, chili jam, and olive oil with s&p marinading them and then baking them off.

With it, we have 1st of the season fresh corn on the cob, roasted asparagus, and sliced strawberries.

Spring on a plate (bad person who doesn't like chicken thighs, bad bad person...

Posted by: Nova local at March 14, 2021 04:59 PM (b1h2x)

120 I don't understand these words.

Posted by: olddog in mo, uckfay ancercay at March 14, 2021 04:57 PM (ju2Fy)

nor I. To each their own, that is why the chicken has parts. But thighs are the best. And you can get them cheaply and make all kinds of great dishes with them. to me it goes thighs, wings, drum sticks, and then breasts.

Posted by: Quint at March 14, 2021 05:00 PM (4Mvym)

121 I don’t use MSG, but don’t mind it at restaurants. Like the man said, what I’m paying for is the flavor. But I do have a friend who gets headaches from it; seems to be a real and not an imagined issue as it has predictive value.

Posted by: Stephen Price Blair at March 14, 2021 05:00 PM (2lndx)

122 Gaslighting. Don't believe your eyes.

Posted by: Faith at March 14, 2021 05:01 PM (FOR+4)

123 Anyone make beer can chicken anymore?


Sort of. I start the chicken that way on the kamado and then a bit more than halfway through the cook, I take the bird off and lay it on its side. The periodically roll the bird around for even cooking.

Some day, I'll pop the money for the rotisserie attachment and simplify the whole thing.

Posted by: Additional Blond Agent, STEM guy at March 14, 2021 05:01 PM (ZSK0i)

124 Yeah, now how do you get it into a round flat shape?
Posted by: weft cut-loop at March 14, 2021 04:58 PM (QjGTg)

---------

In the garage with your car. Duh.

Posted by: Duke Lowell at March 14, 2021 05:01 PM (kTF2Z)

125 Thanks Helena! Checking it out now. I always have cauliflower 'rice' on hand too.

Posted by: Tonypete at March 14, 2021 05:01 PM (Rvt88)

126 A new nonsense nood up yet, yet again?

Posted by: Faith at March 14, 2021 05:04 PM (FOR+4)

127 Apple pie is in the oven...

Posted by: lin-duh 27-4 at March 14, 2021 05:04 PM (UUBmN)

128 Stick A Probe In It; You'll Be Happy You Did!


I tried to do this many times and couldn't make it happen. Now people who used to adore me are working to crucify me for only trying to do it! Any advice?

Posted by: Anonymous in Albany at March 14, 2021 05:05 PM (AMIL/)

129 104
I looked those up last time you mentioned them and bought a 4 pack of them. Haven't used them yet.

Posted by: Tami at March 14, 2021 04:55 PM (cF8AT)

I'd really like to know what you think.

Posted by: redchief at March 14, 2021 05:05 PM (Kab4E)

130 Imagine having a life so bereft of meaning and purpose that you troll a food thread. A truly pathetic existence indeed.

Posted by: Duke Lowell at March 14, 2021 05:05 PM (kTF2Z)

131 to me it goes thighs, wings, drum sticks, and then breasts.

Posted by: Quint at March 14, 2021 05:00 PM
----------------------

Pretty much the same. Would move drum sticks ahead of the wings.

Curious? Does preferring dark meat over white raise one's social credit score?

Posted by: olddog in mo, uckfay ancercay at March 14, 2021 05:06 PM (ju2Fy)

132 making chicken cordon bleu tonight with wild rice and aparagus on the side

Posted by: ghost of Hallelujah at March 14, 2021 05:06 PM (sJHOI)

133 Went down to Austin on Monday, and stopped at an antique place on the way back. Picked up a couple of older cookbooks. One is from the Friends of the St. Louis Art Museum. Includes a recipe for cocktail biscuit burgers from Vincent Price, and… a gooey butter cake! I’m happy with that purchase, but I haven’t tried it yet.

Also picked up a 1942 pamphlet on using your refrigerator for cooking from Montgomery Ward. So mostly things like refrigerator cookies, making ice cream in the freezer rather than in an ice cream churn. And of course a lot of vegetables in aspic.

On Friday I drove up to Salado and Belton to some antique stores, to get out of the house. And picked up a cool-looking “Osterizer Spin Blender Cookery Cookbook”. It’s basically an older version of the Osterizer I have. Mine’s from the 90s but doesn’t appear to have changed much since 1970. Pictures of that in my nic. I’m looking forward to making a bunch of those recipes, including a quick morning egg nog and a hazelnut cake.

Also picked up a white pyrex pie dish, which I used yesterday for pie day. Posted that on the MeWe Deplorable Gourmet group if you want a look.

Posted by: Stephen Price Blair at March 14, 2021 05:06 PM (2lndx)

134 The Thermoworks Smoke X4 was not available for several weeks. It's back in stock. All set up and ready to go with Weber Smokey Mountain smoker. Decisions depend on what's left after the final hospital bill.

Posted by: mrp at March 14, 2021 05:06 PM (Pqytn)

135 Oh - food related but a bit OT.

Helena, finally opening a new restaurant in Rowlett the last week of the month. Wow, what a journey.

Posted by: Tonypete at March 14, 2021 05:07 PM (Rvt88)

136 Puppy thread yesterday, food thread today.

Believe your eyes, do not believe what I say.

Gotta have faith.

Posted by: Faith at March 14, 2021 05:09 PM (FOR+4)

137 I should have kept my 4 acres in Salado...

Posted by: lin-duh 27-4 at March 14, 2021 05:09 PM (UUBmN)

138 Tonypete, are you going into the restaurant biz?

Posted by: bluebell at March 14, 2021 05:10 PM (/669Q)

139 A truly pathetic existence indeed.

Ignore it.

Posted by: Additional Blond Agent, STEM guy at March 14, 2021 05:10 PM (ZSK0i)

140 I'd really like to know what you think.

Posted by: redchief at March 14, 2021 05:05 PM (Kab4E)

I'll let you know.

Posted by: Tami at March 14, 2021 05:11 PM (cF8AT)

141 Ignore what you see with your own eyes. Just believe what they tell you.
Gaslighting.

Posted by: Faith at March 14, 2021 05:12 PM (FOR+4)

142 I like chicken thighs because it's hard to over cook them but the last time I made them with rice they tasted strongly like liver. Ate them because too cheap to toss them but I wonder why.

Posted by: dartist at March 14, 2021 05:13 PM (+ya+t)

143 I should have kept my 4 acres in Salado...

I haven’t seen much of it except the areas very close to the highway—Johnny’s Steakhouse and BBQ, Country Donuts & Kolaches, and the various antique stores (and the very unique Fletcher’s Books).

Posted by: Stephen Price Blair at March 14, 2021 05:14 PM (2lndx)

144 I have 2 Thermoworks. Both are the Thermopen MK4.
Handheld units with probe. Instant read, digital read out. Very nice. Read about them here several years ago.

Posted by: olddog in mo, uckfay ancercay at March 14, 2021 05:14 PM (ju2Fy)

145 McCormicks makes a good poultry rub. It goes well with a brined turkey that's been sitting in a smoker for a few hours. I also baste the bird with apple juice.

Posted by: mrp at March 14, 2021 05:15 PM (Pqytn)

146 bluebell - I am just the finance end of it. My partners and I hired an operations guy to run them. Upscale pizza places. I was kind of gun shy at first because of the wuflu impacts but the places I looked at still made $$ even with all the governmental impacts and other bogus annoyances.

Targeting NE TX for now.

Posted by: Tonypete at March 14, 2021 05:15 PM (Rvt88)

147 Wow, Tonypete, I had no idea! Good for you. I hope it's a roaring success.

Posted by: bluebell at March 14, 2021 05:16 PM (/669Q)

148 What type of food TonyPete?

Posted by: Sebastian Melmoth at March 14, 2021 05:17 PM (2DOZq)

149 we have Accent in the kitchen cupboard...

it's great on itchy bug bites: i used to carry it in the field in my first aid pouch. the itching is caused by the bodies response to the alien proteins in the bite, and the MSG breaks them down, so no more itch. just scratch the bite area well, put a drop of water on the bandaid pad, sprinkle on the MSG and place over bite. takes a little while to w*rk, but it IS effective.

Posted by: redc1c4 (*OTUS Zhou Bai-Din Cheated) at March 14, 2021 05:18 PM (YG9Eb)

150 Never mind

Posted by: Sebastian Melmoth at March 14, 2021 05:18 PM (2DOZq)

151 Just have faith. Whatever I tell you is the truth, ignore your own eyes.

Posted by: Faith at March 14, 2021 05:18 PM (FOR+4)

152 Thanks! We'll see how it goes.

Posted by: Tonypete at March 14, 2021 05:18 PM (Rvt88)

153 The restaurant people coming to my store (NC) are reporting a big surge in business. One lady said people were standing in line outside the entrance before the place opened for lunch.

Posted by: mrp at March 14, 2021 05:18 PM (Pqytn)

154 Posted by: mrp at March 14, 2021 05:18 PM (Pqytn)

I'm seeing packed parking lots at area restaurants.

Posted by: Sebastian Melmoth at March 14, 2021 05:20 PM (2DOZq)

155 Tonypete, I'll have to watch for upscale pizza places expanding east from DFW.

Posted by: Helena Handbasket at March 14, 2021 05:20 PM (b8eqQ)

156 We tried the beer can chicken after having it at a picnic, but only did it once.

Posted by: Skip at March 14, 2021 05:22 PM (Cxk7w)

157 Raining so I can't even take advantage of the extra hour of sunlight.

Posted by: Sebastian Melmoth at March 14, 2021 05:22 PM (2DOZq)

158 It is Pi day!!

It is! I had rum-top pie for breakfast. Made it yesterday, chilled it overnight.

Posted by: Stephen Price Blair at March 14, 2021 05:24 PM (2lndx)

159 Raining here too.
To be expected, but the last 3-4 days have been glorious.

Posted by: nurse ratched at March 14, 2021 05:24 PM (U2p+3)

160 i've done beer butt turkey on my WSM...

Posted by: redc1c4 (*OTUS Zhou Bai-Din Cheated) at March 14, 2021 05:25 PM (YG9Eb)

161 Mrp - I believe it. It's odd, midsize restaurant storefronts are historically inexpensive right now and used, but top quality, equipment can be picked up for a song. City fathers are usually willing to cut deals (and red tape) to get a going concern up and running instead of a boarded up store. The hardest part is to staff with quality folks.

We've had folks leave notes with the construction crews asking us to contact them when we open. Interesting times.

Posted by: Tonypete at March 14, 2021 05:25 PM (Rvt88)

162 Biden has things working well, just like Obama did in 2009. Look, open your eyes. Never mind, just do as you are told.
Have Faith.

Posted by: Faith at March 14, 2021 05:25 PM (FOR+4)

163 Helena, I'll send you the details after it is going.

Maybe Rockwall next - we'll see. Some things have to fall into place. Tyler is in play but nothing definite yet.

Posted by: Tonypete at March 14, 2021 05:27 PM (Rvt88)

164 "[Birx] is now working as chief medical and scientific adviser [and rain maker] for ActivePure Technology in Texas... . She has also joined the George W. Bush Institute as a global health fellow and the biopharmaceutical company Innoviva as a board member" _NYP

Busy girl

Posted by: Braenyard, starving the beast at March 14, 2021 05:30 PM (iaMtV)

165 Hubbymayhem just fired up the grill! Steak and salad is what's for supper!

Posted by: Madamemayhem (uppity wench) at March 14, 2021 05:30 PM (Vxu+H)

166 I got a boneless porkchop ready to go in a skillet with some onions, garlic, rosemary and smoked paprika. Some roasting veggies and we're good to go.

Posted by: Martini Farmer - Now a Pirate, Hoisting the Black Flag at March 14, 2021 05:30 PM (3H9h1)

167 >>> 163 Helena, I'll send you the details after it is going.

Maybe Rockwall next - we'll see. Some things have to fall into place. Tyler is in play but nothing definite yet.
Posted by: Tonypete at March 14, 2021 05:27 PM (Rvt8

Thanks! I don't get out that way very often but it would be nice to visit a Horde-involved place when I do.

Posted by: Helena Handbasket at March 14, 2021 05:30 PM (b8eqQ)

168 We've had folks leave notes with the construction crews asking us to contact them when we open. Interesting times.
--------
I've heard restaurants finally opening combined with online takeout are going gangbusters. Hope you do so well you have a MoMe in one of your places.

Posted by: dartist at March 14, 2021 05:30 PM (+ya+t)

169 Gaslighting.
Ignore what you see.

Posted by: Faith at March 14, 2021 05:31 PM (FOR+4)

170 Beer can chicken, made *even moar* redneck:

Don't waste a can of beer by sticking up a chicken's butt! Use an empty can, sprayed with Pam or smeared with oil. Put some water in it if you want.

Better yet, buy one of those wire racks that'll hold yer chicken upright because that's the best part of the deal: standing chicken doesn't get stuck on the grill.


Posted by: JQ at March 14, 2021 05:31 PM (09wCi)

171 Chicken looks good. I'd hit it

Posted by: Nevergiveup at March 14, 2021 05:33 PM (85Gof)

172 That spatchcock chicken looks fantastic. Love me some good thread.

Posted by: Inogame at March 14, 2021 05:33 PM (+2xjH)

173
Busy girl
Posted by: Braenyard, starving the beast

Don't these people ever retire?

Cold, damp and windy here too. Looks to be that way for the next few weeks. *sigh*

Posted by: Infidel at March 14, 2021 05:33 PM (E0OEG)

174
emergency alert on phone
Blizzard
stay home


yesterday I said I wasn't impressed with the 'storm'..
I'd like to revise & extend my remarks

Posted by: DB- just DB at March 14, 2021 05:34 PM (iTXRQ)

175 This will be third wknd in a row SIL is picking up carry-out to bring over. She's moving out of town soon and I think she's feeling guilty leaving my wife here to deal with their parents in the nursing home.

Posted by: olddog in mo, uckfay ancercay at March 14, 2021 05:34 PM (ju2Fy)

176 Just buy your God Damn chicken at Costco, the rotisserie version, the 5.99 can not be beat ever.

Posted by: Faith at March 14, 2021 05:34 PM (FOR+4)

177 That chicken from the D guy looks dried out to me.

Posted by: Faith at March 14, 2021 05:35 PM (FOR+4)

178 She's the "right" kind of person for Texas to import.

Posted by: Braenyard, starving the beast at March 14, 2021 05:35 PM (iaMtV)

179 Matthew Sullivan, 36, was sentenced in a San Diego courtroom for second-degree murder in the stabbing death of Elizabeth Sullivan.

His 32-year-old wife vanished mysteriously in October 2014 from the San Diego home she shared with Sullivan and their two daughters.

So is it time to have a stand down thru out the Military because obviously there is s huge problem of former Military killing and beating their wives? And I will bet you, more former military have "abused" their wives than been involved in "extremist" groups.

Posted by: Nevergiveup at March 14, 2021 05:36 PM (85Gof)

180 She's the "right" kind of person for Texas to import.
Posted by: Braenyard, starving the beast at March 14, 2021 05:35 PM (iaMtV)

I wish we had a one for one import export policy.

Posted by: Sebastian Melmoth at March 14, 2021 05:37 PM (2DOZq)

181 Just dropping this here:

https://en.wikipedia.org/wiki/Fagottini

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at March 14, 2021 05:37 PM (Dc2NZ)

182 Good looking bird. Nice clams.

Posted by: Jak Sucio at March 14, 2021 05:37 PM (jvt6t)

183 I'm watching a YouTube video about the construction of an Irish Mule-a Moscow Mule with Irish whiskey, instead of vodka.

Posted by: Brother Northernlurker just another guy at March 14, 2021 05:37 PM (lgiXo)

184 Anyone have dining recommendations for Wilmington, NC or Myrtle Beach? Mrs IMG and I are driving down at the end of the month.
Posted by: Iron Mike Golf

*

I don't remember any names, but those are places that will have these crazy seafood buffets you'll see advertised in the tourist coupon books. Two people eat for $50 or something similar.

They're fantastic if you need a seafood fix, too, and will have scallops, crab legs, and all manner of other ocean life fried, steamed, and buttered for your enjoyment.

The calabash style of fried food is tasty, also. If you find a place that has stuffed flounder it's a nice dish.

Posted by: Lysenko - click here for your covid vaccine documentation and directions at March 14, 2021 05:37 PM (TIEIK)

185 The McGee (as in Travis) --

Take a tall heavy tumbler glass, fill 2/3 with crushed ice.

Pour in a generous slug of sherry, shake a bit and strain out excess sherry.

Add Plymouth gin to the ice level. Squeeze the oil from a piece of lemon peel, toss the peel. Drink!

*I haven't tried this recipe, as the only ingredient I have is the tumbler.

Posted by: GnuBreed at March 14, 2021 05:37 PM (F0YaR)

186 I don't remember any names, but those are places that will have these crazy seafood buffets you'll see advertised in the tourist coupon books. Two people eat for $50 or something similar.

SIgh, not sure how many "buffets" have survived the covid crap

Posted by: Nevergiveup at March 14, 2021 05:39 PM (85Gof)

187 *tosses some ice cubes to GnuBreed*

Posted by: bluebell at March 14, 2021 05:39 PM (/669Q)

188 That is some dried out looking bird. Good color though. Chicken .... no one smokes chicken that hard.... Newby.

Posted by: Faith at March 14, 2021 05:39 PM (FOR+4)

189 Posted by: Nevergiveup at March 14, 2021 05:36 PM (85Gof)

Usually I have an opinion on guilt or innocence on cases but I still haven't made up my mind on Jeffery McDonald.

Posted by: Sebastian Melmoth at March 14, 2021 05:39 PM (2DOZq)

190 When I started drinking, bars served green beer on St Patrick's d
Day.

Posted by: Brother Northernlurker just another guy at March 14, 2021 05:39 PM (lgiXo)

191 >>> 181 Just dropping this here:

https://en.wikipedia.org/wiki/Fagottini

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at March 14, 2021 05:37 PM (Dc2NZ)

Cancel it! Cancel it naowww!!!

REEEEEEE!!!!!

Posted by: A Scold of Karens at March 14, 2021 05:39 PM (b8eqQ)

192 The kids and grandkids stopped by today for a Saint Patrick's dinner. Corned beef, cabbage, potatoes and carrots which checks everyone's food sensitivity boxes -- gluten-free, dairy-free, soy-free, and egg-free.

Started last weekend with a 12-lb. brisket (8-lbs. meat and almost 4-lbs. of fat). Brined it myself (to control the salt for us old folks) for 6 days, then stewed it last evening in the InstantPot -- two batches at 90 minutes each. Then today, while the potatoes were simmering on the stovetop, the InstantPot cooked the carrots (4 minutes) followed by the chopped cabbage (3 minutes).

It was SO good, almost no one ate the rye bread we put out. Either that or they were saving room for dessert -- macarons in two flavors -- lime for the kiddies (tinted green) and Irish Cream (for the adults).

Twas the first I'd tried my hand at macarons, which had much less eye appeal than bakery-bought. But the fillings were YUM; and, after going through the process, I now know why the bakeries charge big bucks for those tiny little cookies!

Posted by: Kathy at March 14, 2021 05:39 PM (h3RRP)

193 I'm being lazy today, Manwich Sloppy Joes and homemade fries made with the cold start method I got from Americas Test Kitchen. Works pretty good.

Posted by: Tinfoilbaby at March 14, 2021 05:40 PM (X7kN9)

194 Usually I have an opinion on guilt or innocence on cases but I still haven't made up my mind on Jeffery McDonald.
Posted by: Sebastian Melmoth at March 14, 2021 05:39 PM (2DOZq)

I think he was pretty guilty. The crazed hippie thing never resonated with me.

Posted by: Nevergiveup at March 14, 2021 05:40 PM (85Gof)

195 Feinstein's new ban, the "Assault Weapons Ban of 2021", ... with at least 34 Senate Democrat co-sponsors.

[It] is designed to ban 205 different firearms, including ... variants of the ... AR-15 rifle.

The New York Post reports Feinstein is citing "domestic terrorism" as an impetus for the ban.

Posted by: Braenyard, starving the beast at March 14, 2021 05:40 PM (iaMtV)

196 Kathy, that all sounds so good! What a great family meal.

Posted by: bluebell at March 14, 2021 05:41 PM (/669Q)

197 we have Accent in the kitchen cupboard...

it's great on itchy bug bites...

Posted by: redc1c4 at March 14, 2021 05:18
--------------------

I shared your comment with the wife. She came back quickly with jelly fish stings, too. Had to laugh. Who knew.

Posted by: olddog in mo, uckfay ancercay at March 14, 2021 05:41 PM (ju2Fy)

198 SIgh, not sure how many "buffets" have survived the covid crap
Posted by: Nevergiveup

*

Oh jeez I didn't think about that. Hopefully those places figured out how to offer it with a menu that waitress bring to your table or scoop for you as you pass by. I would love to visit one of those restaurants right now.

Posted by: Lysenko - click here for your covid vaccine documentation and directions at March 14, 2021 05:41 PM (TIEIK)

199 You "almost" have to admire the LeftMedia™ and NeverTrump™. Somehow it's Donald Trump's fault that Randy Andy won't resign. I'd try to mock it, but why bother? I don't care enough.

Posted by: Unkaren Expert 180 IQ 6'4" at March 14, 2021 05:41 PM (vGJY7)

200 That sounds fantastic Kathy.

Posted by: Tonypete at March 14, 2021 05:41 PM (Rvt88)

201 Huh. Troll on the food thread. That's novel.

Posted by: GnuBreed at March 14, 2021 05:41 PM (F0YaR)

202 When I started drinking, bars served green beer on St Patrick's d
Day.
Posted by: Brother Northernlurker just another guy at March 14, 2021 05:39 PM (lgiXo)

Childhood stutter.

Posted by: Brother Northernlurker just another guy at March 14, 2021 05:42 PM (lgiXo)

203 designed to ban 205 different firearms, including ... variants of the ... AR-15 rifle.


*

Heck yeah. Make those $400 ARs worth $2500. Do it, Democrats.

Posted by: Lysenko - click here for your covid vaccine documentation and directions at March 14, 2021 05:42 PM (TIEIK)

204 *tosses some ice cubes to GnuBreed*

Posted by: bluebell at March 14, 2021 05:39 PM (/669Q)


Thoughtful. Thank you. I'm getting closer now. But now I need a hammer.

Posted by: GnuBreed at March 14, 2021 05:43 PM (F0YaR)

205 think he was pretty guilty. The crazed hippie thing never resonated with me.
Posted by: Nevergiveup at March 14, 2021 05:40 PM (85Gof

I definitely lean guilty but there are a number of things that cause me to not rule out he was telling the truth.

Posted by: Sebastian Melmoth at March 14, 2021 05:44 PM (2DOZq)

206 Just dropping this here:

https://en.wikipedia.org/wiki/Fagottini


Looks passably tasty. Are those oyster mushrooms there?

Posted by: Additional Blond Agent, STEM guy at March 14, 2021 05:44 PM (ZSK0i)

207 Oh jeez I didn't think about that. Hopefully those
places figured out how to offer it with a menu that waitress bring to
your table or scoop for you as you pass by. I would love to visit one of
those restaurants right now.

Posted by: Lysenko - click here for your covid vaccine documentation and directions at March 14, 2021 05:41 PM (TIEIK)

the problem with buffets is everyone uses the same utensils to scoop the food. We used to worry about sneezing etc. I never thought about the utensils for some reason. Supposedly they are supposed to change them regularly for this reason.

Posted by: Quint at March 14, 2021 05:44 PM (4Mvym)

208 Huh. Troll on the food thread. That's novel.

What's to troll anymore? The most absurd opinions are supposedly FACT. This lockdown has damaged a significant amount of Americans.

Posted by: Unkaren Expert 180 IQ 6'4 at March 14, 2021 05:45 PM (vGJY7)

209
The calabash style of fried food is tasty, also.
Posted by: Lysenko


Please say goodnight to them after you finish.

Posted by: weft cut-loop at March 14, 2021 05:46 PM (QjGTg)

210 Go buy that chicken in a restaurant and you will never go back.Newby.
Don't bother smoking chicken. Trust me.

Posted by: Faith at March 14, 2021 05:47 PM (FOR+4)

211 Posted by: Unkaren Expert 180 IQ 6'4 at March 14, 2021 05:45 PM (vGJY7)

This is a food thread. What facts are you disputing about cooking?

Posted by: FenelonSpoke at March 14, 2021 05:47 PM (VP4Cd)

212 problem with buffets is everyone uses the same utensils to scoop the food. We used to worry about sneezing etc. I never thought about the utensils for some reason. Supposedly they are supposed to change them regularly for this reason.
Posted by: Quint at

*

It's no different today than it was two (or ten) years ago. People are exactly as clean as they've always been.

The problem now is that the nation has been conditioned to view everyone else as filthy, diseased rats.

Posted by: Lysenko - click here for your covid vaccine documentation and directions at March 14, 2021 05:47 PM (TIEIK)

213 I got a boneless porkchop ready to go in a skillet with some onions, garlic, rosemary and smoked paprika. Some roasting veggies and we're good to go.

Posted by: Martini Farmer - Now a Pirate, Hoisting the Black Flag at March 14, 2021 05:30 PM (3H9h1)



Sounds excellent. We're doing Wini Moranville's Braised sage-honey-mustard pork chops tonight.

Posted by: Additional Blond Agent, STEM guy at March 14, 2021 05:47 PM (ZSK0i)

214 Started last weekend with a 12-lb. brisket (8-lbs. meat and almost
4-lbs. of fat). Brined it myself (to control the salt for us old folks)
for 6 days, then stewed it last evening in the InstantPot -- two batches
at 90 minutes each. Then today, while the potatoes were simmering on
the stovetop, the InstantPot cooked the carrots (4 minutes) followed by
the chopped cabbage (3 minutes).
--------
To me home corned beef is way better than the slimy, over priced things in the store. I found you can cure other cuts of beef too if you don't have brisket. Just as good.

Posted by: dartist at March 14, 2021 05:48 PM (+ya+t)

215 We have been to two buffet places during this idiocy. One required gloves and masks when getting food from the buffet. The other had servers getting the food for you while you point and say some of that please. But this is Indiana may be we're a bit different.

Posted by: Madamemayhem (uppity wench) at March 14, 2021 05:48 PM (Vxu+H)

216 The USA is coming back and Biden is leading the way.

Posted by: Faith at March 14, 2021 05:48 PM (FOR+4)

217 the problem with buffets is everyone uses the same utensils to scoop the food. We used to worry about sneezing etc. I never thought about the utensils for some reason. Supposedly they are supposed to change them regularly for this reason.
Posted by: Quint

I stopped at a buffet in Forrest City AR last summer (Old Sawmill Cafe iirc). They didn't seem to have made any changes due to the flu. Clean, well run place. Great food - all for around $8.

I don't know how they made any money. I tipped the waitress big.

Most rural folks don't give two sh*ts about this nonsense.

Posted by: Tonypete at March 14, 2021 05:49 PM (Rvt88)

218 The problem now is that the nation has been conditioned to view everyone else as filthy, diseased rats.
Posted by: Lysenko - click here for your covid vaccine documentation and directions at March 14, 2021 05:47 PM (TIEIK)

Being a Dentist for 40 years, that statement is pretty much true LOL. Thank G-D I am not a proctologist!

Posted by: Nevergiveup at March 14, 2021 05:49 PM (85Gof)

219 If buffets were that bad then they would be closed every flu season.

Posted by: Sebastian Melmoth at March 14, 2021 05:50 PM (2DOZq)

220 FenSpouse is disappointed that he can't have corned beef this year. He has gout and has to stay away from beef.

Posted by: FenelonSpoke at March 14, 2021 05:50 PM (VP4Cd)

221 I am having an artichoke in a few minutes dipped and a unhealthy amount of salted butter.

Posted by: Nevergiveup at March 14, 2021 05:50 PM (85Gof)

222 Q is beyond your all pay grades.... Trust me, it takes awhile. Don't bother with chicken, try baby backs. Hardly anyone can fuck that up.

Posted by: Faith at March 14, 2021 05:51 PM (FOR+4)

223 "Clean food" - LOL

Whenever I saw ads for Panera bread advertising that their food is "clean", I'd retort "I sure as hell hope so - you ARE a restaurant serving the public!!!"

I maintain that in this country people for the most part go from zero to blithering idiot in 1.75 seconds when the topic of food comes up, and that comes from people in this country being spoiled rotten by the food we get.

Posted by: Catch Thirty-Thr33 at March 14, 2021 05:51 PM (49Dnm)

224 Waiters and waitresses are more likely to spread something from table to table .

Posted by: Sebastian Melmoth at March 14, 2021 05:51 PM (2DOZq)

225 Being a Dentist for 40 years, that statement is pretty much true LOL. Thank G-D I am not a proctologist!
Posted by: Nevergiveup

Mom was a labor and delivery nurse working midnights for 45 years. Every breakfast we were told about the night's festivities.

She'd seen things. . .

Posted by: Tonypete at March 14, 2021 05:52 PM (Rvt88)

226 Artichokes are the king of vegetables. Prove me wrong.

Posted by: weft cut-loop at March 14, 2021 05:52 PM (QjGTg)

227 216 Not without the help of Lord Kinnock.

Posted by: Catch Thirty-Thr33 at March 14, 2021 05:53 PM (49Dnm)

228 Anyone have dining recommendations for Wilmington, NC or Myrtle Beach? Mrs IMG and I are driving down at the end of the month.

Posted by: Iron Mike Golf

depends on where you are "driving down" from. I don't know Wilmington and don't have anything from Myrtle that stands out as it has been a while. But if you go through Wilson NC on 95, hit Parker's. It is one of the best NC BBQ places in the country, and has been that way for many decades. And the the fried chicken and other menu items are world class too. It used to be cheap too.

Posted by: Quint at March 14, 2021 05:53 PM (4Mvym)

229 Sidney Powell says Kelly Loeffler's campaign aid was murdered and intimated that Barr didn't do his job because of severe threats.

Dark daze/Deep state

https://is.gd/vfc0ki

Posted by: Braenyard, starving the beast at March 14, 2021 05:53 PM (iaMtV)

230 The problem now is that the nation has been conditioned to view everyone else as filthy, diseased rats.
Posted by: Lysenko - click here for your covid vaccine documentation and directions at March 14, 2021 05:47 PM (TIEIK)

Being a Dentist for 40 years, that statement is pretty much true LOL. Thank G-D I am not a proctologist!
Posted by: Nevergiveup at March 14, 2021 05:49 PM (85Gof)

***

We ARE filthy, but we're no more or less filthy than we've been at any point in the last 25-50 years or so.

I remember seeing something about only 14% or so of people wash their hands with soap after using the bathroom and before eating AFTER the push for hygiene after the COVID silliness.

Posted by: Lysenko - donate your guns to a no questions, records, or receipts gun buy back at March 14, 2021 05:54 PM (k1L5r)

231 Smoked chicken, LOLs.

Think about it.

Posted by: Faith at March 14, 2021 05:54 PM (FOR+4)

232 I like mac and, uh, what was that other thing? You know, the thing.

Posted by: Joe Biden's Last Remaining Synapse at March 14, 2021 05:54 PM (fLVm1)

233 Just havin' a look-see. If everything checks out ok, I can go back to eating beets and other things that color things red. I can't believe no one picked up the pun I threw down. Basstards.

Posted by: SFGoth at March 14, 2021 05:54 PM (KAi1n)

234 Margins are slightly blown

Made turkey burger with toasted roll, lettuce mayo and tomato and a big salad with a Pennsylvanian side dish of pretzels.

Posted by: Skip at March 14, 2021 05:54 PM (Cxk7w)

235 Posted by: Tonypete at March 14, 2021 05:52 PM (Rvt8

Heh. Mine, too, for 23 years. She was more excited to tell us the off-color jokes the doctors told.

"And it worked! Only trouble is, now he's a little cock-eyed."*

*Just the punchline, per AoSHQ policy.

Posted by: Baron Munchausen at March 14, 2021 05:54 PM (C1NyB)

236 Sea Captains in myrtle beach

Big tuna in Georgetown

Hanks in Charleston

Posted by: westminsterdogshow at March 14, 2021 05:55 PM (/UQ/R)

237 Artichokes are the king of vegetables. Prove me wrong.

Posted by: weft cut-loop at March 14, 2021 05:52
---------------------

It's right there in the name! arti-CHOKE-s. They stop your breathing.

Posted by: olddog in mo, uckfay ancercay at March 14, 2021 05:55 PM (ju2Fy)

238 Oh jeez, this is that "I love Jesus" guy again trying out a new schtick.

Posted by: Lysenko - donate your guns to a no questions, records, or receipts gun buy back at March 14, 2021 05:55 PM (k1L5r)

239 Made potstickers last night, turned out good.

Wasn't "pretty" though, like most asian dishes. I'm out of practice with the folding, lol.

Posted by: JQ at March 14, 2021 05:56 PM (09wCi)

240 Hanks in Charleston

**

I've been to Hanks. Their shrimp and grits was tasty.

Posted by: Lysenko - donate your guns to a no questions, records, or receipts gun buy back at March 14, 2021 05:56 PM (k1L5r)

241 Parade Magazine had a recipe today for barbecue pulled pork served over cheese grits. The BBQ sauce was vinegar based and I think would go great with a rich base such as cheese grits. I saved this one to try. Only problem is the recipe gives a gallon of sauce and a ton of grits... will try to shrink it down.

Posted by: Dr Alice at March 14, 2021 05:57 PM (zh+6o)

242 "Please say goodnight to them after you finish."

Whoa, weft-cut loop, you must be as old as I am to make that joke.

Posted by: Art Rondelet of Malmsey at March 14, 2021 05:57 PM (fTtFy)

243 But if you go through Wilson NC on 95, hit Parker's. It is one of the best NC BBQ places in the country, and has been that way for many decades.
Posted by: Quint

I'll be traveling by in July. I'll have to stop.

Posted by: Tonypete at March 14, 2021 05:57 PM (Rvt88)

244 Being a Dentist . . . proctologist.

We've all heard of vagina dentata. But is there such a thing as ass teeth? And how often should they be flossed, do you think?

Posted by: bear with asymmetrical balls at March 14, 2021 05:57 PM (H5knJ)

245 I want to try out the high end restaurants for slow smoked chicken. LOLS
Hickory or Mesquite. LOLs

Posted by: Faith at March 14, 2021 05:57 PM (FOR+4)

246 I've been to Hanks. Their shrimp and grits was tasty.
Posted by: Lysenko - donate your guns to a no questions, records, or receipts gun buy back at March 14, 2021 05:56 PM (k1L5r)



Were your grits magic grits?

Posted by: Vinny Gambini at March 14, 2021 05:57 PM (fLVm1)

247 Today is Pi Day and I see nothing about pies.

Posted by: Cicero (@cicero43) at March 14, 2021 05:59 PM (fLVm1)

248 We've all heard of vagina dentata. But is there such a thing as ass teeth? And how often should they be flossed, do you think?
Posted by: bear with asymmetrical balls

Impacted molars down there?

It could happen!

Posted by: Tonypete at March 14, 2021 05:59 PM (Rvt88)

249 Kathy, awesome dinner!

You know you've arrived as a chef when you can feed everyone no matter what they need to eat.

I used to do it for all my friends...it now helps me do it for myself (don't get leukemia and then adult food allergies - that's no fun...although there is still fun figuring out how to add back in the allergy foods for the family while staying safe oneself, or how to add subs when you can't, and to have those subs be just as awesome)...

Posted by: Nova local at March 14, 2021 06:00 PM (b1h2x)

250 Today is Pi Day and I see nothing about pies.
Posted by: Cicero (@cicero43) at March 14, 2021 05:59 PM (fLVm1)

Just reminded me of Revenge of the Nerds.

Posted by: Sebastian Melmoth at March 14, 2021 06:00 PM (2DOZq)

251 Made potstickers last night, turned out good.

Wasn't "pretty" though, like most asian dishes. I'm out of practice with the folding, lol.
Posted by: JQ at March 14, 2021 05:56 PM (09wCi)

***

I will NEVER complain about the seemingly high prices of those when I order them at restaurants. They are a tremendous amount of work.

Posted by: Lysenko - donate your guns to a no questions, records, or receipts gun buy back at March 14, 2021 06:00 PM (k1L5r)

252 Today is Pi Day and I see nothing about pies.
Posted by: Cicero (@cicero43) at March 14, 2021 05:59 PM (fLVm1)

Eat a Pi for charity

Posted by: Some Nerd at March 14, 2021 06:00 PM (85Gof)

253 Being a Dentist for 40 years, that statement is pretty much true LOL. Thank G-D I am not a proctologist!
Posted by: Nevergiveup at March 14, 2021 05:49 PM (85Gof)


I don't think that there is any human orifice that you would want to meet on an assembly-line basis.

Posted by: Cicero (@cicero43) at March 14, 2021 06:01 PM (fLVm1)

254 I'll be traveling by in July. I'll have to stop.

Posted by: Tonypete at March 14, 2021 05:57 PM (Rvt8

do so. Much has changed in this country, but that is one place I doubt has changed that much. If that place has changed, it would be a very sad thing. That place has been old school NC for ages. Friendly, good service, good food, and cheap.

Posted by: Quint at March 14, 2021 06:01 PM (4Mvym)

255 Off to start dinner...

Posted by: Helena Handbasket at March 14, 2021 06:02 PM (b8eqQ)

256 Today is Pi Day and I see nothing about pies.

Posted by: Cicero (@cicero43) at March 14, 2021 05:59 PM (fLVm1)



Supposedly I have a hardback copy of Beranbaum's Pie and Pastry Bible coming. Hopefully the delivery date is correct...

Posted by: Additional Blond Agent, STEM guy at March 14, 2021 06:02 PM (ZSK0i)

257 Today is Pi Day and I see nothing about pies.

Posted by: Cicero (@cicero43) at March 14, 2021 05:59
--------------------------

Here you go...
--------------------------

throw an apple pie in the oven as soon as I roll out the crust...
It is Pi day!!!

Posted by: lin-duh 27-4 at March 14, 2021 04:41

Posted by: olddog in mo, uckfay ancercay at March 14, 2021 06:03 PM (ju2Fy)

258 I don't think that there is any human orifice that you would want to meet on an assembly-line basis.
Posted by: Cicero

Don't limit it to orifices.

Short arm inspections for a company can ruin your day too.

"Skin it and wring it Marine!"

Posted by: Tonypete at March 14, 2021 06:03 PM (Rvt88)

259 Boston Cream pie

Pie or Cake?


I realize that sounds like Goldberg.

Posted by: Sebastian Melmoth at March 14, 2021 06:04 PM (2DOZq)

260 Need a good place for corn beef and cabbage near Arlington VA

Posted by: Nevergiveup at March 14, 2021 06:04 PM (85Gof)

261 when you spatchcock a chicken do you save the back? I freeze them and use them for stocks and soups.

Posted by: Duke Lowell at March 14, 2021 04:09 PM (kTF2Z)

Absolutely! I haven't bought stock in years.

Posted by: CharlieBrown'sDildo at March 14, 2021 06:05 PM (lZoX3)

262 They are a tremendous amount of work.

Truth!

Usually make a double batch but I didn't want to spend the *entire day* in kitchen.

So I made a single batch. Still have 3 dozen in the freezer.

Posted by: JQ at March 14, 2021 06:06 PM (09wCi)

263 El Pollo Loco.

Posted by: mr wizard at March 14, 2021 06:06 PM (OgGoB)

264 92 Anyone have dining recommendations for Wilmington, NC or Myrtle Beach? Mrs IMG and I are driving down at the end of the month.
Posted by: Iron Mike Golf at March 14, 2021 04:07 PM (8C7+r)

Try the Carolina Smokehouse in Carolina Beach. The owners Rob and Tammy moved down there from Cashiers, NC in 2017. I ate at their restaurant in Cashiers six days a week for about 15 years. Great food and great people.
Posted by: That Guy What Always Says Yeah Buddy TM at March 14, 2021 04:49 PM (R5lpX)


Hey, thanks! That's about 10 minutes from where we are staying. Looks fun!

Posted by: Iron Mike Golf at March 14, 2021 06:07 PM (8C7+r)

265 Got Tastykake pies

Posted by: Skip at March 14, 2021 06:07 PM (Cxk7w)

266 A couple of the coast casinos have reopened their buffets, but the days of serving yourself are over for now.

Posted by: GnuBreed at March 14, 2021 06:07 PM (F0YaR)

267 Stephen Price Blair, always love your finds and looking at the pics.

Posted by: skywch at March 14, 2021 06:07 PM (Y/Ps0)

268 Wife does the flatten chicken thing sometimes, I don't get the need.

Posted by: Skip at March 14, 2021 04:19 PM (Cxk7w)

Your wife sounds like a smart lady.

Spatchocking makes cookng easier because it makes the chicken roughly uniform in thickness. It also ales it easier to cut up.

Posted by: CharlieBrown'sDildo at March 14, 2021 06:10 PM (lZoX3)

269
Got Tastykake pies

Posted by: Skip at March 14, 2021 06:07 PM


You realize the box they are wrapped in looks like a small coffin, which is disrespectful to the more then half a million americans who have died of the Corona virus? Boycott!

Posted by: Typical Shaming Leftist at March 14, 2021 06:13 PM (N/gDA)

270
Artichokes are the king of vegetables. Prove me wrong.
Posted by: weft cut-loop


The Artichoke King

https://www.imdb.com/title/tt0737786

Posted by: Bertram Cabot, Jr. at March 14, 2021 06:13 PM (63Dwl)

271 Bluetooth thermometer is the only way to go IMHO.

The combination of a BTT and wood pellet grill makes BBQ/smoking/lowandslow stupidly easy.

WPG maintains temperature. BTT monitor food temperature and courteously let's you know when your food is perfectly done.

Yesterday, we turned corned beef into pastrami and cooked a small uncorned brisket as well and as usual both came out perfectly.

It's the only way to cook, accommodating both the Lazy Man and the Perfectionist in you.

Interestingly, the CB and UB were both roughly the same size yet the CB had roughly a one hour longer stall. Something to do with the corning I guess. Anyway, perfecto!

Posted by: naturalfake at March 14, 2021 06:14 PM (dWwl8)

272 A couple of the coast casinos have reopened their buffets, but the days of serving yourself are over for now.
Posted by: GnuBreed at March 14, 2021 06:07 PM (F0YaR)



I predict that the chocolate fountain will soon be lost to history and will enter the realm of myth.

Posted by: Cicero (@cicero43) at March 14, 2021 06:15 PM (fLVm1)

273 228 Anyone have dining recommendations for Wilmington, NC or Myrtle Beach? Mrs IMG and I are driving down at the end of the month.

Posted by: Iron Mike Golf

depends on where you are "driving down" from. I don't know Wilmington and don't have anything from Myrtle that stands out as it has been a while. But if you go through Wilson NC on 95, hit Parker's. It is one of the best NC BBQ places in the country, and has been that way for many decades. And the the fried chicken and other menu items are world class too. It used to be cheap too.
Posted by: Quint at March 14, 2021 05:53 PM (4Mvym)


Coming from Akron. Likely I-77 to Winston-Salem, then I-40

Posted by: Iron Mike Golf at March 14, 2021 06:15 PM (8C7+r)

274 >>>[196][200][214][249] I started corning beef for St. Patrick's Day long before the food-sensitive people joined our family, and long before us old folks had to reduce our salt intake. It began when I found myself wishing the store-bought "kits" cooked at home tasted as good as what we occasionally enjoyed at the local diner. So I found a recipe I did like, and haven't bought a "kit" since!

Posted by: Kathy at March 14, 2021 06:15 PM (h3RRP)

275 You knows what are really good pies?; strawberry-Rhubarb or raspberry Rhubard . I don't see them around too often and I am not a baker.

Posted by: FenelonSpoke at March 14, 2021 06:16 PM (VP4Cd)

276 I have too much to do this weekend, painting, 2 books I'm reading, just not long enough

Posted by: Skip at March 14, 2021 06:16 PM (Cxk7w)

277 Spatchcocking makes for lovely presentation of the bird, otherwise I wouldn't bother.

I get excellent results simply roasting whole chicken at 325*, on a rack in low-sided pan. I use a homemade, seasoned rub under the skin and coat outside with melted butter for crispy skin. Meat is moist and tender without that extra work.

Posted by: JQ at March 14, 2021 06:18 PM (09wCi)

278 Shady Maple Smorgasbord is open again out here (Lancaster-ish) - you have to grab new gloves each time you approach the buffet, but other than that it's pretty much normal. As is Millers.

Posted by: BlackOrchid at March 14, 2021 06:19 PM (j9HX3)

279 Little Debbies Oatmeal Cream cookies. FTW!!

Posted by: Jak Sucio at March 14, 2021 06:19 PM (jvt6t)

280 Artichokes are the king of vegetables.
---

Kohlrabi is the court jester of vegetables.

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at March 14, 2021 06:19 PM (Dc2NZ)

281 Ita a hour Wilmington to MB, all the times been to MB never went up as far as Wilmington

Posted by: Skip at March 14, 2021 06:20 PM (Cxk7w)

282 Does spatchcocking lead to a better end product or is it just an easier, faster way to get the same end result?

Posted by: Brother Northernlurker just another guy at March 14, 2021 06:20 PM (lgiXo)

283 Fenelon my mom made the best strawberry rhubarb pie. Man I really miss her pies. And her cooking in general. She was a great cook.

Posted by: Jewells45 at March 14, 2021 06:20 PM (nxdel)

284 Stephen Price Blair, I inherited some of those oddball cooking pamphlets. From mom and grandma, can't seem to part with them. They are fun.

Posted by: Infidel at March 14, 2021 06:21 PM (E0OEG)

285 Posted by: Typical Shaming Leftist at March 14, 2021 06:13 PM (N/gDA)

That was funny. Thanks!

Posted by: FenelonSpoke at March 14, 2021 06:21 PM (VP4Cd)

286 Whoa, weft-cut loop, you must be as old as I am to make that joke.
Posted by: Art Rondelet of Malmsey


hehe, no I'm just weird.

Posted by: weft cut-loop at March 14, 2021 06:21 PM (QjGTg)

287 Does spatchcocking lead to a better end product or is it just an easier, faster way to get the same end result?
Posted by: Brother Northernlurker just another guy


yes.

Posted by: weft cut-loop at March 14, 2021 06:21 PM (QjGTg)

288 Posted by: Brother Northernlurker just another guy at March 14, 2021 06:20 PM (lgiXo)

I consider soatchcocking to be more reliable. I have an easier time getting consistent results.

Posted by: Baron Munchausen at March 14, 2021 06:22 PM (C1NyB)

289 Spatchcocking, too

Posted by: Baron Munchausen at March 14, 2021 06:22 PM (C1NyB)

290 Gotta watch out for the weavers, they'll sock it to you.

Posted by: Braenyard, starving the beast at March 14, 2021 06:23 PM (iaMtV)

291 127 Apple pie is in the oven...
Posted by: lin-duh 27-4 at March 14, 2021 05:04 PM (UUBmN)

On my way.

Posted by: Catch Thirty-Thr33 at March 14, 2021 06:24 PM (49Dnm)

292 No pi today. Living alone has its drawbacks.

Posted by: Infidel at March 14, 2021 06:25 PM (E0OEG)

293 A Chicago police sergeant was shot in the face Sunday afternoon in the citys 6th District, the department said.

Chicago Police Superintendent David O. Brown said the sergeant sustained a graze wound to the chin area and was transported to a local hospital in good condition.

Nice democratic city

Posted by: Nevergiveup at March 14, 2021 06:26 PM (85Gof)

294 You knows what are really good pies?; strawberry-Rhubarb or raspberry Rhubard . I don't see them around too often and I am not a baker.
Posted by: FenelonSpoke at March 14, 2021 06:16 PM


And today, of course, out of all the dates in a Gregorian calendar, is the perfect day for pie.

Posted by: Duncanthrax at March 14, 2021 06:26 PM (DMUuz)

295 Posted by: Jewells45 at March 14, 2021 06:20 PM (nxdel)

That's great you had a mother who did that. My mother was a good cook, but she never baked which is a surprise to me because generally the ladies in my congregation who are somewhat younger than my mother would have been all bake-or at least did- when they were younger.

Posted by: FenelonSpoke at March 14, 2021 06:27 PM (VP4Cd)

296 Today is Pi Day if you like decimals. 22 July is Pi Day if you are one of those weirdos who prefer fractions.

Posted by: Catch Thirty-Thr33 at March 14, 2021 06:27 PM (49Dnm)

297 Heh.

I don't do boil-in-bag cookery, either.

But at least I don't put maple syrup on my french toast! (It's beyond my budget, so I use imitation maple-flavored instead.)

Posted by: JQ at March 14, 2021 06:28 PM (09wCi)

298 Fenelon moms pie crust was amazing. That's an art I just never mastered. Although as she got older she started buying the ready made stuff lol!

Posted by: Jewells45 at March 14, 2021 06:29 PM (nxdel)

299 Posted by: Duncanthrax at March 14, 2021 06:26 PM (DMUuz)

My friend the retired math teacher always used to celebrate PI day and one of the local markets with a eating area upstairs always used to have pie eating contests. It's gone away because of COVID.

Posted by: FenelonSpoke at March 14, 2021 06:29 PM (VP4Cd)

300 Coming from Akron. Likely I-77 to Winston-Salem, then I-40

Posted by: Iron Mike Golf at March 14, 2021 06:15 PM (8C7+r)

you could make a slight detour and hit Parker's in Wilson and then Wilber's in Goldsboro. These places are really historic bbq places at this point. We are talking way back into the last century. I prefer Parker's but both are good and very similar. At least that is how it used to be. Today, who the hell knows, as I haven't been by there in a while.

and don't get me in trouble with the Mrs. this is just an idea if you like BBQ and fried chicken. But if you do go, also get the Hush Puppies and Brunswick Stew. If the food is bad, blame me. But I would be shocked if it is not still great at Parker's.

Posted by: Quint at March 14, 2021 06:30 PM (4Mvym)

301 Bone Aperteet,ya'll

Posted by: Ben Had at March 14, 2021 06:32 PM (r3LUM)

302 >>>[275] You know what are really good pies?; strawberry-Rhubarb or raspberry Rhubard . I don't see them around too often and I am not a baker. Posted by: FenelonSpoke at March 14, 2021 06:16 PM (VP4Cd)

Marie Callender makes a frozen ready-to-bake strawberry-rhubarb pie (available from Walmart, if not at your local grocery). LuckyLeaf also offers canned strawberry-rhubarb pie filling.

Posted by: Kathy at March 14, 2021 06:34 PM (h3RRP)

303 Coca-Colas legal department penned a letter to its U.S. outside counsel on January 28 stating law firms that want to work with Coca-Cola must commit that at least 30 percent of each of billed associate and partner time will be from diverse attorneys, and of such amounts at least half will be from black attorneys.

Outrageous. I am done with that company

Posted by: Nevergiveup at March 14, 2021 06:35 PM (85Gof)

304 Today is Pi Day and I see nothing about pies.
Posted by: Cicero

Yoo hoo!

Posted by: Lena, posing provocatively with pie at March 14, 2021 06:36 PM (4YSuh)

305 "...That was no car accident he [Loeffler's staff employee ] was vaporized by whatever the explosion was. Some people who know more about it than I do tell me it had to have been thermite to have triggered such a fireball such as happened in that car."
_Sidney Powell

Posted by: Braenyard, starving the beast at March 14, 2021 06:38 PM (iaMtV)

306 https://is.gd/vfc0ki

Posted by: Braenyard, starving the beast at March 14, 2021 06:38 PM (iaMtV)

307 Thanks to something I'm watching I have a craving for pankoeken. There's a pankoeken place in Calgary. And then stroopwaffle and those Dutch licorice that taste like urine.

Posted by: Brother Northernlurker just another guy at March 14, 2021 06:39 PM (lgiXo)

308 "it had to have been thermite to have triggered such a fireball such as happened in that car."


That kid was carrying thermite to use at an insurrection at the Capitol.

Posted by: The Vast Democrat / Media Complex at March 14, 2021 06:40 PM (4YSuh)

309 Things I lost in the great freeze of '21. My huge rosemary plant is mort.

Posted by: Ben Had at March 14, 2021 06:40 PM (r3LUM)

310 Posted by: Kathy at March 14, 2021 06:34 PM (h3RRP)

Thanks, Kathy. I'll have to look for that Marie Callender pie.

Posted by: FenelonSpoke at March 14, 2021 06:41 PM (VP4Cd)

311 This goes to her Rumble interview

https://is.gd/a5ztjC

Posted by: Braenyard, starving the beast at March 14, 2021 06:41 PM (iaMtV)

312 236 Sea Captains in myrtle beach

Big tuna in Georgetown

Hanks in Charleston
Posted by: westminsterdogshow at March 14, 2021 05:55 PM (/UQ/R)


Thanks! Looks like Hank's has quite a reputation. We're spending a day at Patriots Point, so need a dinner spot. My Dad's ship is there.

Booked a table at Hank's

Posted by: Iron Mike Golf at March 14, 2021 06:41 PM (8C7+r)

313 So those cock suckers coke want a firm with 30-50% black lawyers when blacks only make up 13-14% of the population and less than 5% of all lawyers. Can someone tell me how the fuck that makes any sense?

Posted by: Nevergiveup at March 14, 2021 06:43 PM (85Gof)

314 Porkchop turned out pretty good. Moist, not dried out and the roasted veggies only needed some salt and pepper. The Mrs had her own home made French onion soup. She's not a porkchop person.

Posted by: Martini Farmer - Now a Pirate, Hoisting the Black Flag at March 14, 2021 06:43 PM (3H9h1)

315 "But if you do go, also get the Hush Puppies and Brunswick Stew."

That reminds me. I should find my bold family recipe for Brunswick Stew. It starts with one hoghead.

I have some kin from around Brunswick. Georgia that is. Don't know nothing 'bout them other Brunswick's other that they got an old one and a new one.

Posted by: The Vast Democrat / Media Complex at March 14, 2021 06:43 PM (4YSuh)

316 300 ...
and don't get me in trouble with the Mrs. this is just an idea if you like BBQ and fried chicken. But if you do go, also get the Hush Puppies and Brunswick Stew. If the food is bad, blame me. But I would be shocked if it is not still great at Parker's.
Posted by: Quint at March 14, 2021 06:30 PM (4Mvym)


Yeah, she doesn't want to roll into Wilmington to very late. We can call the ball when we hit Raleigh.

Posted by: Iron Mike Golf at March 14, 2021 06:44 PM (8C7+r)

317 Dangit off 'ol conspiracy sock

Posted by: The Vast Democrat / Media Complex at March 14, 2021 06:44 PM (4YSuh)

318 arrrg!

Posted by: f'd at March 14, 2021 06:45 PM (4YSuh)

319 I shared your comment with the wife. She came back quickly with jelly fish stings, too. Had to laugh. Who knew.

Posted by: olddog in mo, uckfay ancercay at March 14, 2021 05:41 PM (ju2Fy)

---
same principle, same effect. we rarely get jelly fish here in SoCal, and i haven't been to the beach in decades, so i had forgotten about that bit.

Posted by: redc1c4 (*OTUS Zhou Bai-Din Cheated) at March 14, 2021 06:45 PM (YG9Eb)

320 Yeah, she doesn't want to roll into Wilmington to very late. We can call the ball when we hit Raleigh.

Posted by: Iron Mike Golf at March 14, 2021 06:44 PM (8C7+r)

I hear ya.

Posted by: Quint at March 14, 2021 06:45 PM (4Mvym)

321 I was sad because I had no sous vide
Then I met a man who had no bacon

Posted by: BeckoningChasm at March 14, 2021 06:45 PM (OU+8W)

322 No more Powerade or minuteman products. Haven't had a soft drink in 20 years.

Posted by: Sebastian Melmoth at March 14, 2021 06:47 PM (2DOZq)

323 Am I too late for the Chinese anal swab jokes?

Posted by: Joe XiDen at March 14, 2021 06:47 PM (su3mP)

324 303 Coca-Colas legal department penned a letter to its U.S. outside counsel on January 28 stating law firms that want to work with Coca-Cola must commit that at least 30 percent of each of billed associate and partner time will be from diverse attorneys, and of such amounts at least half will be from black attorneys.

Outrageous. I am done with that company

Posted by: Nevergiveup at March 14, 2021 06:35 PM (85Gof)
---

They make sodapop, fercripesake, not a cancer cure!

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at March 14, 2021 06:47 PM (Dc2NZ)

325 "Detox" used to be where drunks went to dry out.

Posted by: Donna&&&&&V at March 14, 2021 06:47 PM (HabA/)

326 "Some people who know more about it than I do tell me it had to have
been thermite to have triggered such a fireball such as happened in that
car."

----
it's been awhile, but i don't remember thermite being a "fireball".... it sure as hell would ignite a ruptured gas tank though, and *that* would produce a fireball...

Posted by: redc1c4 (*OTUS Zhou Bai-Din Cheated) at March 14, 2021 06:47 PM (YG9Eb)

327 Can someone tell me how the fuck that makes any sense?
Posted by: Nevergiveup


Sorry, no can do. However... my advice is to

begin drinking heavily.

It is Bizarro World, after all.

Posted by: JQ at March 14, 2021 06:47 PM (09wCi)

328 "I was sad because I had no sous vide"

They were out of souse of the day?

Posted by: f'd, a little hard of hearin' yall at March 14, 2021 06:48 PM (4YSuh)

329 same principle, same effect. we rarely get jelly fish here in SoCal, and i haven't been to the beach in decades, so i had forgotten about that bit.
Posted by: redc1

Nasty, painful.

Posted by: Infidel at March 14, 2021 06:49 PM (E0OEG)

330 313

Makes sense just like how 90% of actors in commercials are black now.

White lawyers are super woke. This is LOLGF stuff for me.

Posted by: Joe XiDen at March 14, 2021 06:49 PM (su3mP)

331 Braenyard-only partway through Peter Byrne's The Derp Rig but in it he thought if the Trump team went for Sidney Powell's 3 foot put instead of a fairway shot out of the sand bunker he would have gotten better chance.
Everything in Sidney's accusations are in the book so far.

Posted by: Skip at March 14, 2021 06:49 PM (Cxk7w)

332 the places I frequented in Raleigh and Myrtle were not exactly culinary establishments. I remember a strip bar in Raleigh that was pretty damn rough. My buddies wanted to go, not me of course.

I did have my first sushi in Raleigh but I don't remember the place. That was ages ago, Raleigh, and sushi. So while it was ok, I did not think a second trip was in order.

Posted by: Quint at March 14, 2021 06:50 PM (4Mvym)

333 Oh Ben Had that's a shame about your rosemary plant. I usually try to grow some every year but last summer it just never took off. I love fresh rosemary.

Posted by: Jewells45 at March 14, 2021 06:51 PM (nxdel)

334 If I want a scotch before bedtime better get on it

Posted by: Skip at March 14, 2021 06:52 PM (Cxk7w)

335 Stephen Price Blair, always love your finds and looking at the pics.

Thanks!

Stephen Price Blair, I inherited some of those oddball cooking pamphlets. From mom and grandma, can't seem to part with them. They are fun.

I hadn’t planned on starting to collect pamphlets. Some of the covers are so amazing, though, and they do seem to have great recipes. I’ll find out for sure whether the fridge pamphlet and the blender pamphlet are worth keeping over the next few weeks.

I had a real hardcover dedicated to blender cooking a few years ago; the recipes didn’t seem to be recipes that should ever go near a blender, but I thought I’d try them. I was right—blender tuna spread, etc., is not a good consistency. That one’s in the yard sale pile now. (And it looks like we’ll be having a neighborhood yard sale later in the month, finally.)

Posted by: Stephen Price Blair at March 14, 2021 06:52 PM (2lndx)

336 Re: Cornbread

Dad said if you put sugar in your cornbread batter, it is no longer cornbread. He called the sweet version johnny-cake.

Never did he make johnny-cake to go with his beans. Ever. Never.

And I would give anything to have beans and cornbread with him again.

Posted by: CheapTalk's Wife at March 14, 2021 06:52 PM (pI+aO)

337 >>Today is Pi Day and I see nothing about pies.

Guess we're just a bunch of squares. . .

Posted by: Lizzy at March 14, 2021 06:53 PM (bDqIh)

338 My trusty electric smoker broke on me as I was trying to run a pork shoulder... had to finish in the oven.
Was looking for a new smoker online when the wife called me out.
Something about when anything else breaks in the house I'm online looking at parts to replace but didn't even pretend to do it when I've got a shot at a new smoker...
Man... she really knows me, Ha!

Posted by: Inogame at March 14, 2021 06:53 PM (+2xjH)

339 What in the world is a food activist?

Posted by: Brother Northernlurker just another guy at March 14, 2021 06:54 PM (lgiXo)

340 I had shrimp grits in Wilmington, NC when I was there. Tasty.

I really like that place. Nice sized city, good weather rural round, close to the beach. By nice size I mean big enough to have all the stuff you need but also small enough not to be full of crime, homelessness and other big city problems.

Posted by: Joe XiDen at March 14, 2021 06:55 PM (su3mP)

341 Food Karens? They got a million don'ts

Posted by: Skip at March 14, 2021 06:55 PM (Cxk7w)

342 p.s. - he called beans, "Okie T-bone." 'Coz he could.

Posted by: CheapTalk's Wife at March 14, 2021 06:55 PM (pI+aO)

343 Jewels and fen, my mother was a so-so cook - but a wonderful baker - homemade bread, banana bread, doughnuts, strawberry-rhubarb pie, popovers - we always had great bakery around the house. I'm the reverse. I love to cook, but outside of a brief stint baking bread many years ago (which was delicious - and added at least 10 pounds to my rear end) I don't bake at all. If I need a dessert I buy it.
I think it's fear - I love baked goods too much and have such a sweet tooth that baking would be dangerous for me.

Posted by: Donna&&&&&V at March 14, 2021 06:55 PM (HabA/)

344 We can call the ball when we hit Raleigh.

I was in Raleigh last year just as the fear was starting to hit. Really, really liked a place called Bida Manda for crispy pork belly soup. Had a good amaretto sour there, too, though probably not appropriate if you’re getting right back on the road.

The Pit had some really nice fried chicken and brisket, and a smoked old-fashioned.

Posted by: Stephen Price Blair at March 14, 2021 06:55 PM (2lndx)

345 Posted by: Donna&&&&&V at March 14, 2021 06:55 PM (HabA/)

That's a lot of nice baked good to have growing up.

Posted by: FenelonSpoke at March 14, 2021 06:57 PM (VP4Cd)

346 Things I lost in the great freeze of '21. My huge rosemary plant is mort.
--------
That's a bummer Ben. I used to dig mine up and keep them under grow lights for the winter but it just got too big and seemed like a waste leaving a light on it all winter.

Posted by: dartist at March 14, 2021 06:59 PM (+ya+t)

347 ----
it's been awhile, but i don't remember thermite being a "fireball".... it sure as hell would ignite a ruptured gas tank though, and *that* would produce a fireball...
Posted by: redc1c4 (*OTUS Zhou Bai-Din Cheated) at March 14, 2021 06:47 PM (YG9Eb)
--------------

At the time a member here who has otjt said it was some form of explosive device.

Posted by: Braenyard, starving the beast at March 14, 2021 06:59 PM (iaMtV)

348 Ben Had, I'm sorry you lost your rosemary. I lose mine every year.

I'm thinking of those ginormous rosemary plants that Rancherbob had - did they lose those too? Those were as big as trees. I've never seen anything like it.

Posted by: bluebell at March 14, 2021 07:00 PM (/669Q)

349 That's a lot of nice baked good to have growing up.
Posted by: FenelonSpoke at March 14, 2021 06:57 PM (VP4Cd)

The house always smelled so good. And we had a rhubarb patch in our garden, so strawberry-rhubarb pie was a summer staple.

Posted by: Donna&&&&&V at March 14, 2021 07:00 PM (HabA/)

350 They make sodapop, fercripesake, not a cancer cure!

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at March 14, 2021 06:47 PM (Dc2NZ)
they make sugar syrup. In the last decade they realized people are drinking less of it so they are selling water of one sort or the other. It used to be that Pepsi was considered the "lefty" company, and for good reason. Now days pretty much no corporation would dare go against the left orthodoxy.
Coca Cola has been on of the most amazing brands and companies in history. It might be the greatest brand in world history. And all this from sugar syrup, not even the soda. And now they want to alienate people for no good reason. It is the world we live in now. To be honest, I don't think for a second they will change course.

Posted by: Quint at March 14, 2021 07:01 PM (4Mvym)

351 I read the Goop Kitchen link -- why are they caled "ghost" kitchens?

Sounds not unlike what Chipotle does, but with more restricted offerings (vegan). That has been. . . not entirely successful. Good luck with that!

Posted by: Lizzy at March 14, 2021 07:01 PM (bDqIh)

352 Gun nood

Posted by: Skip at March 14, 2021 07:02 PM (Cxk7w)

353 I finally found a little porch shelf for the front porch. It will have basil, rosemary, chives and flat leaf parsley. I'm looking forward to it.

Posted by: Infidel at March 14, 2021 07:02 PM (E0OEG)

354 I like fresh rosemary, but am very careful with it. Overdo it a little and all you taste is rosemary.

My favorite fresh herb has to be basil. Now there's a herb I find it hard to overdo, since its' taste is not as assertive as rosemary.

Posted by: Donna&&&&&V at March 14, 2021 07:03 PM (HabA/)

355 So I just shoveled for 30 minutes to get a path from the garage to the sidewalk

Nasty!

Posted by: westminsterdogshow at March 14, 2021 07:03 PM (/UQ/R)

356 The Pit had some really nice fried chicken and brisket, and a smoked old-fashioned.

Posted by: Stephen Price Blair at March 14, 2021 06:55 PM (2lndx)
I knew Raleigh is very happening and hip now. If you go back a few decades, it was decidedly not.

Posted by: Quint at March 14, 2021 07:04 PM (4Mvym)

357 I'm always looking for chicken recipes. That one is printing right now. Thanks!

Posted by: Tami at March 14, 2021 04:33 PM (cF8AT)

Chicken is a standby in this house. Try this one, too:
Salt and pepper boneless chicken breasts (I cut them into smaller pieces since chicken breasts are so huge nowadays), and saute in 1-2 T butter . Amounts of ingredients can vary, but I usually do about a pound or a little less for the two of us. Set aside and keep warm. Add 4-6 oz sliced mushrooms and several thinly sliced scallions to the pan (more butter may be necessary) and saute those. Add equal amounts of wine and chicken broth (1/4 c or more of each) and stir until reduced. Finish with 1/4 cup or more of heavy cream, stirring for a few minutes, and return chicken (with any accumulated juices) to the sauce to warm completely.Goes great with Rice-A-Roni wild rice mix.

Posted by: Miley, the Duchess - #SuperStraight at March 14, 2021 07:05 PM (Mzdiz)

358 Lizzy, that's the second time this week I heard about "ghost" kitchens. I think it refers to industrial kitchens that are not currently being used because restaurants have shut down.

There's a new company here that brings in out-of-work chefs to those kitchens to prepare meals that you order for the week and have delivered, to be heated up when you want to eat them. The market is two-career couples who are used to eating out a lot but cannot because of the pandemic, and they don't want to cook at home (or are too busy to do so).

Posted by: bluebell at March 14, 2021 07:05 PM (/669Q)

359 bluebell, We all lost them. One thing about it, it is easy to grow so I will start on a new batch.

Posted by: Ben Had at March 14, 2021 07:05 PM (r3LUM)

360 I'm sorry, wds, the heavy stuff is the worst. Looks like you are getting slammed.

Posted by: Infidel at March 14, 2021 07:05 PM (E0OEG)

361 Fen.....we are making raspberry, rhubarb and apple pie.....let you know how it turns out

Posted by: westminsterdogshow at March 14, 2021 07:06 PM (/UQ/R)

362 347 ----
it's been awhile, but i don't remember thermite being a "fireball".... it sure as hell would ignite a ruptured gas tank though, and *that* would produce a fireball...
Posted by: redc1c4 (*OTUS Zhou Bai-Din Cheated) at March 14, 2021 06:47 PM (YG9Eb)
--------------

At the time a member here who has otjt said it was some form of explosive device.
Posted by: Braenyard, starving the beast at March 14, 2021 06:59 PM (iaMtV)


Not explosive. Think solid fueled cutting torch in a can. With a fuel tank, the fuel would boil faster than it can burn, so I'd expect a nice fireball.

Posted by: Iron Mike Golf at March 14, 2021 07:06 PM (8C7+r)

363 >>There's a new company here that brings in out-of-work chefs to those kitchens to prepare meals that you order for the week and have delivered, to be heated up when you want to eat them. The market is two-career couples who are used to eating out a lot but cannot because of the pandemic, and they don't want to cook at home (or are too busy to do so).


Ah, thanks!
There have to be a ton of ghost kitchens now - bummer!

Posted by: Lizzy at March 14, 2021 07:07 PM (bDqIh)

364 Good Ben, I'm glad you'll grow more. I love the smell of a rosemary plant.

And Donna&&&, I'm with you on the basil too. I love it. Some years I have luck with it, some years I don't. Last year it got a fungus. One year we had so much rain it literally drowned (it was a record-breaking year). Then other years I get a good crop.

Posted by: bluebell at March 14, 2021 07:08 PM (/669Q)

365 I couldn't kill my Rosemary on a bet. The only thing sturdier was mint, but that became a nuisance. Basil was always difficult for me and cilantro had no chance at all. I think the slugs ate the cilantro at the first chance.

Posted by: Quint at March 14, 2021 07:08 PM (4Mvym)

366 There have to be a ton of ghost kitchens now - bummer!
Posted by: Lizzy at March 14, 2021 07:07 PM (bDqIh)
-----

I know, and those industrial kitchens are so expensive. I really hope we can open up everywhere so we can get this country going again.

Posted by: bluebell at March 14, 2021 07:09 PM (/669Q)

367 >>>Have any of you "detoxed?" If so, please don't tell me.


There was this one time, in the service, a friend got liquored up on Peppermint and Lemon Lime slice. Detox came a few hours later, when I woke up in a dark bathroom, wet, in a pool of my own tox. Not one of my his finer moments.

Posted by: 4 at March 14, 2021 07:12 PM (KnJdm)

368 That's peppermint Schnapps.

Posted by: 4 at March 14, 2021 07:12 PM (KnJdm)

369 I've shoveled twice. path for dogs in back yard. and now it looks like I never shoveled.

Posted by: mr wizard at March 14, 2021 07:20 PM (OgGoB)

370 The most hardy herb I have is Italian oregano. Makes it through the winter just fine and is becoming a problem spreading. I cut bundles when it flowers and tie them up to hang in the fams kitchens for the winter.

Posted by: dartist at March 14, 2021 07:21 PM (+ya+t)

371 I knew Raleigh is very happening and hip now. If you go back a few decades, it was decidedly not.

I actually did have some sushi while I was there, and it was good, but nothing to write home about. Very hip sushi—surrounded with jalapeño sauce, avocado, etc.

Posted by: Stephen Price Blair at March 14, 2021 07:22 PM (2lndx)

372 I can't be the only one who thinks that it looks like the chicken is giving the finger

Posted by: Masturbatin' Pete at March 14, 2021 08:31 PM (xhY9i)

373 We lucked out. Bought a family pack of sirloins, as they were on sale for 7.99 at Krogers. Is thT

Usually their meat is inferior to the local store up the street. They cut up their own stuff from local IL producers.

Surprisingly the meat from Krogers was as good. We had steaks one night, shishkabobs another and one steak lies waiting in the freezer.

Is that a good price in your area for great sirloins?

Posted by: Farmer at March 14, 2021 09:49 PM (55Qr6)

374 Well at #373 I f'ed that up. It was strip steaks we got for 7.99, not sirloins. They were great.

Posted by: Farmer at March 14, 2021 10:01 PM (55Qr6)

375 Excellent beat ! I would like to apprentice even as you amend your site,
how can i subscribe for a weblog web site? The account aided me a appropriate deal.
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Posted by: eastnorfolkmilitia.co.uk at March 14, 2021 10:20 PM (Q4vXl)

376 Late to the thread, but back to the Pro endorsinf MSG. I have an old copy of the Trade Vic's cookbook. MSG is in every damn recipe.

Posted by: markreardon at March 14, 2021 10:42 PM (pTqmC)

377 Got the grill/smoker going this afternoon, with pork tenderloin tips and country style boneless ribs (which aren't really rib meat, but whatever) sliced into cubes. And got with my first burnt finger of the season. It got a nice compliment from a friend, but then free food almost always does.

Posted by: Dagwood at March 15, 2021 12:21 AM (K3bk4)

378 "All I had to do was listen for the signal that I had reached 155 degrees"
-
This was news to me, as I always have been strict to wait till the breast reaches 165 degrees to kill off potential bacteria.

So I searched and found this Thermoworks article, which explains how and why 155 degrees can be OK:

https://tinyurl.com/5966pa4n

Thanks!

Posted by: Biden's Dog at March 15, 2021 01:13 AM (Ofs7O)

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