Food Thread: Look! Ova There! It's Breakfast!

scrambled44.jpg

I have been on a scrambled egg kick for the last several weeks, and a better combination of tasty and easy would be hard to come by. Three eggs, whipped hard for about 15 seconds, then into a non-stick pan on low heat with tons of butter that has been allowed to release most of its water (you'll know when it stops bubbling madly). stir in random directions with a spatula for about 15 seconds until it looks like it is thickening, then lots of grated cheese (I prefer a sharp cheddar) and continue to stir until the eggs solidify and the cheese is incorporated into the eggs. Salt, pepper And hot sauce if I am feeling playful, and it's done!

I usually play with the heat a bit if it is taking too long, but the trick I think is to avoid high heat. That gentle cooking keeps the eggs tender and creamy, which is just how I like them. I am not a big fan of large curds (is that the correct word?).

There is something immensely satisfying about a perfectly cooked egg...or three in my case. Yeah, I like to eat, and the wonderful texture and cheesiness and creaminess of gently scrambled eggs is hard to beat for an early-morning pick-me-up while the coffee is filtering. If I am feeling really peckish I will cook some bacon, but that requires planning and patience, something that is in short supply during most mornings.

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The first International Conference on Food Loss and Waste Closes with 10 Consensus on Food Loss and Waste

No...no quotations, because the translation from the original Chinese is terrible. It is so obviously a bought-and-paid-for PR firm pimping for the communist government of China. But it illustrates the game plan of the commies and shows how ridiculously behind the times we are. They are purchasing access to markets and technology with this sort of trade group or NGO. It makes sense, because they have a billion and a half people to feed, and they aren't great at doing it in spite of abundant land and water.

There is nothing off limits. For the Chinese, everything is part of the battle space...even food.

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I sent this to myself for some unfathomable reason. Did someone recommend the site? Did I like a recipe?
A Southern Soul
I have no idea. It's a nice website with some fun recipes, but if one of you maniacs recommended it, could you please help me out and refresh my memory...WHY?
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This is from commenter "Kevin" in response to last week's screed about shrimp. And ya know? It looks pretty damned good. I love chipotle, and the cilantro cream sounds like loads of fun and flavor. So maybe I will reevaluate my shrimp cooking philosophy just once.

Chipotle Dry-Rubbed Shrimp "On the Bar-B"

See? Doesn't it look good!

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From commenter "Bill," who is clearly proud of his granddaughter's baking prowess!

She came back from France and decided to learn to cook. That is a peach galette made from their O'Henry peaches.

Peach Galette.jpg

The French do a good job with this kind of dessert, probably because it's hard to screw up when you use a ton of butter in the crust. And that is by no means a criticism. I think that buttery crusts go marvelously with fruit; particularly tart fruit.

What's the American equivalent called?

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Well this is interesting!
I had a lucky accident preparing tomato sauce from fresh tomatoes. It usually takes all day to reduce to the desired thickness, and the walls are dripping wet. I froze excess tomatoes last year. When I thawed them, a lot of water separated from them. I poured it off, blenderized them and had sauce ready after an hour of cooking. Tasted much more like fresh tomatoes than sauce that simmered all day

Posted by: Lurking Grandma at September 05, 2021 04:38 PM (sujqA)


Does anyone know of an established technique for this?
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I have been to a few of these sorts of places that have a cooking vessel on the table. The last one was in midtown Manhattan in Koreatown, and while I remember enjoying the meal, I cannot remember what the heat source was.

Carbon monoxide poisoning from food preparation sickens restaurant patrons

Of course this was in Hong Kong, so for all I know it was a hit on one of the diners ordered by the CCP.

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cornhumor.jpg

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Avocados sans thumbprints, beef short ribs that have meat on them (not the stupid little sliver of bone they sneak into the packages), carrots that don't taste like stalky chalk, spare bottles of Van Winkle Special Reserve 12 Year Old Bourbon, an herb garden that actually produces herbs (but no basil!), well-marbled NY strip steaks and elk backstrap to: cbd dot aoshq at gmail dot com.

And don't think that you are off the hook with maple syrup and French Toast: I'm watching you...all of you! And I am watching you perverts who shake Manhattans and keeping a list for the Burning Times.

Posted by: CBD at 04:00 PM




Comments

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1 I'll go ring the bell

Posted by: Skip at September 12, 2021 03:00 PM (2JoB8)

2 first, gotta sous vide that shit

Posted by: ghost of hallelujah at September 12, 2021 03:01 PM (sJHOI)

3 Your eggs need some chives.

Posted by: bluebell at September 12, 2021 03:02 PM (wyw4S)

4 I suck at making scrambled eggs. They always turn out rubbery.

Posted by: Mister Scott (formerly GWS) at September 12, 2021 03:03 PM (JUOKG)

5 That peach galette looks divine

Posted by: Skip at September 12, 2021 03:04 PM (2JoB8)

6 That peach galette is lovely, and perhaps would be called a rustic peach tart here. But I don't know for sure. The word rustic would be in there somewhere though because of the freehand dough.

Posted by: bluebell at September 12, 2021 03:04 PM (wyw4S)

7 I find that the eggs are easier to beat if they are warm, so I just throw everything into the pan and turn on the heat before I start beatin.

Posted by: sniffybigtoe at September 12, 2021 03:05 PM (Y5qcH)

8 Boy, your list of demands grows bigger and pickier every week.

Posted by: bluebell at September 12, 2021 03:06 PM (wyw4S)

9 Mister Scott too long in pan, eggs to just done.
A omelet should be flipped the second it can

Posted by: Skip at September 12, 2021 03:06 PM (2JoB8)

10 I'm not a big fan of scrambled eggs in the french sense I guess. Many folks would describe the way I like them as overdone.

It's okay - I get yelled at for many things.

Posted by: Tonypete at September 12, 2021 03:06 PM (mD/uy)

11 SIL is making dinner tonight after the game. Filets, baked potato, broccoli with bacon and garlic bread. She makes the best steaks I've ever had in my life. Uses an indoor grill.

Posted by: Jewells45 at September 12, 2021 03:06 PM (HOSkN)

12
I'm starving

made "diner breakfast" 8-ish this morning; now have tuna casserole in the oven

Posted by: AltonJackson at September 12, 2021 03:08 PM (DUIap)

13 Hey everybody. Hey food thread. Hey CBD.

If I am feeling really peckish I will cook some bacon, but that requires planning and patience, something that is in short supply during most mornings.

I can't believe more people here haven't discovered the pre-cooked ready-to-eat bacon in the cardboard boxes at the supermarket. No it's not 100% the same but IMHO still pretty tasty. And they're easy to heat up in the microwave!

Posted by: qdpsteve (L2ZTs) at September 12, 2021 03:08 PM (L2ZTs)

14 I find that the eggs are easier to beat if they are warm, so I just throw everything into the pan and turn on the heat before I start beatin.

Posted by: sniffybigtoe at September 12, 2021 03:05 PM (Y5qcH)

Maybe don't keep them in the freezer?

Posted by: CharlieBrown'sDildo at September 12, 2021 03:09 PM (Q9lwr)

15 CBD, I saved your scrambled eggs recipe above as a word doc. "CBD's easy cheesy scrambled eggs."

Posted by: qdpsteve (L2ZTs) at September 12, 2021 03:10 PM (L2ZTs)

16 I can't believe more people here haven't discovered the pre-cooked ready-to-eat bacon in the cardboard boxes at the supermarket.

Posted by: qdpsteve (L2ZTs) at September 12, 2021 03:08 PM (L2ZTs)

Not nearly as good, and three times the price? No thanks.

Posted by: CharlieBrown'sDildo at September 12, 2021 03:10 PM (Q9lwr)

17 Maybe don't keep them in the freezer?
Posted by: CharlieBrown'sDildo at September 12, 2021 03:09 PM (Q9lwr)

I don't. Eggs don't actually require refrigeration either. I found this out in the Navy. They don't refrigerate eggs.

Posted by: sniffybigtoe at September 12, 2021 03:11 PM (Y5qcH)

18 a VERY small dash of Worcestershire sauce added to scrambled eggs is pretty good (easy to overdo) as is a small bit of onion powder - but not both together. Agree that sharp cheddar is best on a good scram

Posted by: ghost of hallelujah at September 12, 2021 03:11 PM (sJHOI)

19 CBD, the Oscar Mayer and Hormel are a bit overpriced but you can often also find in-store brands of box bacon for not too much money. Sometimes they provide more strips per box too.

Posted by: qdpsteve (L2ZTs) at September 12, 2021 03:12 PM (L2ZTs)

20 This week, I had some sous vide eggs -- really! We had a Starbucks gift card to use up and Starbucks has these little muffin-shaped egg thingies that are prepared sous vide. They were very tender and creamy in texture. Tasty!

Posted by: Emmie at September 12, 2021 03:12 PM (6RgRK)

21 Lazy bacon - take a half pound of frozen bacon and dice, and cook in another skillet. Save off the grease and mix with the eggs, or not, as desired.

Posted by: Helena Handbasket at September 12, 2021 03:12 PM (ACi07)

22 Jewells, that's sounds delicious! We are having something similar. Steak (T-bones), broccoli sauteed with garlic, baked taters (butter, sour cream, chives), and corn on the cob.

Posted by: bluebell at September 12, 2021 03:13 PM (wyw4S)

23 You don't scramble eggs, you gently scootch them around the pan and let the runny bits hit the hot surface.

Posted by: All Hail Eris, Live! from the Dungeon of Discord at September 12, 2021 03:13 PM (Dc2NZ)

24 I don't. Eggs don't actually require refrigeration either. I found this out in the Navy. They don't refrigerate eggs.

Posted by: sniffybigtoe at September 12, 2021 03:11 PM (Y5qcH)

I was joking!

Posted by: CharlieBrown'sDildo at September 12, 2021 03:14 PM (Q9lwr)

25 We had a Starbucks gift card to use up and Starbucks has these little muffin-shaped egg thingies that are prepared sous vide. They were very tender and creamy in texture. Tasty!
Posted by: Emmie

"Egg Bites"? My wife gets them for the grands - pretty good for food on the run.

Posted by: Tonypete at September 12, 2021 03:14 PM (mD/uy)

26 Sounds great bluebell, enjoy!

Posted by: Jewells45 at September 12, 2021 03:14 PM (HOSkN)

27 I can't believe more people here haven't discovered the pre-cooked ready-to-eat bacon in the cardboard boxes at the supermarket. No it's not 100% the same but IMHO still pretty tasty. And they're easy to heat up in the microwave!

I always keep a box on hand. No time to go grocery shopping? Bacon sandwiches for dinner. If they haven't gone bad, might even throw on some lettuce and tomato.

Posted by: Blanco Basura - moronhorde.com. Not insurgents, counterrevolutionaries. at September 12, 2021 03:14 PM (SchxB)

28 Re Starbucks, I've already had my first pumpkin spice latte of the season. I swear those things have evaporated milk in 'em.

Posted by: qdpsteve (L2ZTs) at September 12, 2021 03:14 PM (L2ZTs)

29 I just made a mango ginger smoothie with coconut milk and it was *chef's kiss*

Posted by: All Hail Eris, Live! from the Dungeon of Discord at September 12, 2021 03:14 PM (Dc2NZ)

30 qdpsteve,

Answered your book request in below thread.

Posted by: naturalfake at September 12, 2021 03:15 PM (5NkmN)

31 I like the scrambled eggs in Jimmy Deans' breakfast bowl.

Posted by: Ronster at September 12, 2021 03:15 PM (mNuGq)

32 I think CBD needs some chickens.

Posted by: Helena Handbasket at September 12, 2021 03:15 PM (ACi07)

33 Blanco, exactly. Again, no it's not the "full bacon experience," but you still get a lot of flavor, and great for insta-BLTs or the like as well. Also great on a homemade pizza.

Posted by: qdpsteve (L2ZTs) at September 12, 2021 03:15 PM (L2ZTs)

34 Here are the Starbucks sous vide eggs:

https://tinyurl.com/2mdxmw4w

Posted by: Emmie at September 12, 2021 03:15 PM (6RgRK)

35 I have trouble with scrambled eggs too. They turn out better for me with a little milk or cream added with the cheese. Maybe because I don't like raw eggs like they seem with the French.

Posted by: dartist at September 12, 2021 03:15 PM (+ya+t)

36 naturalfake, thanks!!

Posted by: qdpsteve (L2ZTs) at September 12, 2021 03:16 PM (L2ZTs)

37 I was browsing a pellet grill site and saw a guy smoking "Cheeze-Its" after jacking them up with seasonings.

So I'm doing that now. I'll be interested to see how they turn out. Or not.

Posted by: Martini Farmer at September 12, 2021 03:16 PM (BFigT)

38 I bake a bunch of thick cut bacon on broiler pans. Eat the outside crispy pieces that day. The rest goes in the fridge and I have my own pre-cooked bacon. Plus the large batches give lots of bacon fat to save for other cooking.

real cooking? I got nothing, yesterday I toasted some marshmallows over the burn barrel. My redneck solution for no fire pit and no camping, group cookout opportunity.

Posted by: PaleRider is simply Irredeemable at September 12, 2021 03:16 PM (pxVvf)

39 I just made a mango ginger smoothie with coconut milk and it was *chef's kiss*
Posted by: All Hail Eris, Live! from the Dungeon of Discord at September 12, 2021 03:14 PM (Dc2NZ)
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Ooh la la!

Posted by: bluebell at September 12, 2021 03:16 PM (wyw4S)

40 "Egg Bites"? My wife gets them for the grands - pretty good for food on the run.
Posted by: Tonypete at September 12, 2021 03:14 PM (mD/uy


Yes, Tonypete, those things.

Posted by: Emmie at September 12, 2021 03:17 PM (6RgRK)

41 I think CBD needs some chickens.
Posted by: Helena Handbasket at September 12, 2021 03:15 PM (ACi07)
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And a goat.

Posted by: bluebell at September 12, 2021 03:17 PM (wyw4S)

42 Posted by: Blanco Basura - moronhorde.com. Not insurgents, counterrevolutionaries. at September 12, 2021 03:14 PM (SchxB)

You can cook raw bacon in the microwave with good (not great) results.

Posted by: CharlieBrown'sDildo at September 12, 2021 03:18 PM (Q9lwr)

43 I don't. Eggs don't actually require refrigeration either. I found this out in the Navy. They don't refrigerate eggs.

Posted by: sniffybigtoe at September 12, 2021 03:11 PM


We did on my carrier. Huge walk in cooler packed full with eggs. That was back in the 80s though.

Posted by: Mister Scott (formerly GWS) at September 12, 2021 03:18 PM (JUOKG)

44 From what I can tell, CBD already has an entire butcher shop at hand in his home. Probably has an entire side of bacon hanging somewhere... ;-)

Posted by: qdpsteve (L2ZTs) at September 12, 2021 03:19 PM (L2ZTs)

45 41 I think CBD needs some chickens.
Posted by: Helena Handbasket at September 12, 2021 03:15 PM (ACi07)
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And a goat.
Posted by: bluebell at September 12, 2021 03:17 PM (wyw4S)


Hey, who doesn't?

Posted by: Taliban goat-herder, now with a new Humvee at September 12, 2021 03:19 PM (PiwSw)

46 Eggs?

I always think about Alex and Jacques Pepin.

https://m.youtube.com/watch?v=5__zptEU9vE

Posted by: Golfman at September 12, 2021 03:19 PM (hOMhY)

47 My wife likes her scrambled eggs vulcanized.
*sob*

I dried about a pint of cherry tomatoes, what is a good use of dried tomatoes?

Posted by: Kindltot at September 12, 2021 03:20 PM (ssx3L)

48 My nephew's chickens crank out an amazing quantity of eggs every week. He gives them away because there are too many for him to deal with. My brother and I took 24 small eggs, - white, brown and blue ones, - and whipped up a large batch of egg salad for sandwiches. The free-range flavor from fresh eggs is noticeable.

Posted by: Dr. Bone at September 12, 2021 03:21 PM (iz53w)

49 "Egg Bites"? My wife gets them for the grands - pretty good for food on the run.

Yes; They are good. Something else I got from a local market, but haven't tried making it on my own is frittata. Very tasty. I also always liked deviled eggs and my son enjoys them as a lunch.

Posted by: FenelonSpoke at September 12, 2021 03:22 PM (AJzTi)

50 Kindltot, thanks to you too for the book recommendations.

What do you mean by vulcanized scrambled eggs? She likes them extra rubbery with tons of hot sauce?

Posted by: qdpsteve (L2ZTs) at September 12, 2021 03:22 PM (L2ZTs)

51 Starbucks would be a lot easier to boycott if they didn't have a few things that are actually pretty tasty.

I hear lefties feel the same way about Chick-Fil-A.

Posted by: qdpsteve (L2ZTs) at September 12, 2021 03:22 PM (L2ZTs)

52 What do you mean by vulcanized scrambled eggs? She likes them extra rubbery with tons of hot sauce?
Posted by: qdpsteve

Sounds logical.

Posted by: Tonypete at September 12, 2021 03:22 PM (mD/uy)

53 That's a beautiful peach dessert, there. Cousin to a cobbler, maybe.

Posted by: m at September 12, 2021 03:23 PM (RYc1G)

54 I've been test-driving some extra anejo tequilas lately as possible candidates for fall and winter after-dinner drinking.

And I learned something disappointing while doing research:
Tequilas as a class (like rums) have a problem with companies using additives to jazz up the flavor.

I suppose that doesn't exactly shock me, but as much they charge for some Extra Anejos - what I want is a EA tequila that's tasty because of superior barrel management and aging of a quality distillation. Not some slop that's been goosed up with sweeteners and chemicals. As a for instance, if you drink an EA and it tastes really sweet and has a cake-like flavor- that probably additives you're tasting.

A website called tequila matchmakers has a list of tequilas and distillers who don't use additives if that's a concern for you.

Posted by: naturalfake at September 12, 2021 03:23 PM (5NkmN)

55 You can cook raw bacon in the microwave with good (not great) results.

Done that before as well. The advantage of the boxed stuff is less cleanup. Out of the box and onto the bread, done.

And when you're as lazy as I am, that makes all the difference.

Posted by: Blanco Basura - moronhorde.com. Not insurgents, counterrevolutionaries. at September 12, 2021 03:23 PM (SchxB)

56 The bacon in a box is expensive so I don't have it very often, but so much easier to make up rather than frying.

Posted by: FenelonSpoke at September 12, 2021 03:23 PM (AJzTi)

57 A friend brought a "just break an egg" to work one day, I bought a few but don't like microwaved taters. So I kept the containers and now I make my own. A bit of a learning curve. I cut up sharp cheddar and ham and add to the container. Put a baggie over the top and a uncracked egg on top of that. Then crack the egg in the container and zap for 40 sec, stir and zap between 20-30 sec depending in ingredients. Easy travel to the office and cooks fast.

Bluebell, I have chives on the porch, thanks for the reminder.

Posted by: Infidel at September 12, 2021 03:24 PM (Kx3kq)

58 Blanco, yup.

Posted by: qdpsteve (L2ZTs) at September 12, 2021 03:24 PM (L2ZTs)

59 I dried about a pint of cherry tomatoes, what is a good use of dried tomatoes?
Posted by: Kindltot at September 12, 2021 03:20 PM (ssx3L)
---

I like to grind them up and use them in meatloaf, topped off with a cream gravy using more dried tomatoes.

They are also good on pasta.

Posted by: All Hail Eris, Live! from the Dungeon of Discord at September 12, 2021 03:24 PM (Dc2NZ)

60 Fenelon, also yup.

Posted by: qdpsteve (L2ZTs) at September 12, 2021 03:25 PM (L2ZTs)

61 I dried about a pint of cherry tomatoes, what is a good use of dried tomatoes?
Posted by: Kindltot at September 12, 2021 03:20 PM (ssx3L)
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I see often in chicken or pasta dishes with cream sauce.

Posted by: bluebell at September 12, 2021 03:25 PM (wyw4S)

62 I like the scrambled eggs in Jimmy Deans' breakfast bowl.
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Haven't tried that yet but I love Jimmy Dean's bacon, egg and cheese on a croissant. 40 secs in the microwave.

Posted by: dartist at September 12, 2021 03:25 PM (+ya+t)

63 Sometimes the "about" page isn't totally useless. These guys will help you assemble a custom set of knives from any brands they have available so you don't end up with things you never use (remove space):
https://www.knifemerchant.com/ about_us.asp

Posted by: Helena Handbasket at September 12, 2021 03:25 PM (ACi07)

64 6 That peach galette is lovely, and perhaps would be called a rustic peach tart here. But I don't know for sure. The word rustic would be in there somewhere though because of the freehand dough.
Posted by: bluebell at September 12, 2021 03:04 PM (wyw4S)

Who are you calling a tart!

; )

Posted by: m at September 12, 2021 03:25 PM (RYc1G)

65 Eggcellent post!

Posted by: Guy Mohawk at September 12, 2021 03:25 PM (r+sAi)

66 I fried up bacon this morning. Saved the grease. Will use in chocolate chip cookies and add some of the crispy bacon.

Marine boy loves them.

Posted by: nurse ratched at September 12, 2021 03:25 PM (U2p+3)

67 Any good recipes for cooking beef heart? I have two of them in the freezer.

Posted by: Clutch at September 12, 2021 03:25 PM (9UmRs)

68 dartist, remember when Woolworth's used to have sales on Jimmy Dean sausage, buy one get one free?

Come Back To The Five And Dime, Jimmy Dean Jimmy Dean!

(sorry)

Posted by: qdpsteve (L2ZTs) at September 12, 2021 03:26 PM (L2ZTs)

69 I don't. Eggs don't actually require refrigeration either. I found this out in the Navy. They don't refrigerate eggs.
Posted by: sniffybigtoe at September 12, 2021 03:11 PM (Y5qcH)


Traditionally you coat the eggs with sodium silicate to block up the pores (water glass) to get them to store all winter when the chickens don't lay, but generally you can leave them out for a while without worrying about them, and if you do want to store longer coat them with crisco or lard. If you have sealable containers that will work OK too.
The problem is that the moisture evaporates in your dry cold fridge and they get thick and then go bad.

Your Gramma probably broke each egg into a saucer to check that it wasn't rotten and that the yolk stood higher than the white before adding it to her batter. It is good to check with elderly or farm eggs.

However one rotten egg will ruin that 4 egg cake, especially if it is the last one you add to the batter without checking!!

Posted by: Kindltot at September 12, 2021 03:26 PM (ssx3L)

70 66 I fried up bacon this morning. Saved the grease. Will use in chocolate chip cookies and add some of the crispy bacon.

Marine boy loves them.
Posted by: nurse ratched at September 12, 2021 03:25 PM (U2p+3)

yum

Posted by: m at September 12, 2021 03:26 PM (RYc1G)

71 Butter vs lard in pastry dough

Posted by: vmom stabby stabby stabby stabamillion at September 12, 2021 03:26 PM (oEn12)

72 Who are you calling a tart!

; )
Posted by: m at September 12, 2021 03:25 PM (RYc1G)
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Not Bill's granddaughter, I promise!

Posted by: bluebell at September 12, 2021 03:27 PM (wyw4S)

73 On cooking tomato sauce all day:

Freezing tomatoes to release water sounds like a good idea.

My Mom started adding tomato paste to Grandma's famous chili sauce recipe to reduce cooking time. Turns out looking brighter. Tastes best if the tomatoes, bell peppers and onions go through a meat grinder instead of a food processer.

Jalapenos added for some members of the family.

Posted by: KT at September 12, 2021 03:27 PM (0ghg2)

74 Any good recipes for cooking beef heart? I have two of them in the freezer.
Posted by: Clutch at September 12, 2021 03:25 PM (9UmRs)

\
Low and slow, low and slow. Use it in place of lunchmeat

Posted by: Kindltot at September 12, 2021 03:27 PM (ssx3L)

75 >>> 66 I fried up bacon this morning. Saved the grease. Will use in chocolate chip cookies and add some of the crispy bacon.

Marine boy loves them.
Posted by: nurse ratched at September 12, 2021 03:25 PM (U2p+3)

Because you *know* things.

Posted by: Helena Handbasket at September 12, 2021 03:27 PM (ACi07)

76 The whole additives thing makes me wonder if bourbons and whiskeys in general like scotch also use chemical additives to achieve their House Flavor.

Oh, and apparently you can get additive kits if you wish and learn to goose up your cheap ass booze to taste like high-end stuff should you wish.

Then acquire a Pappy bottle and you're golden, baby! As you pour generously portions to your guests.

Posted by: naturalfake at September 12, 2021 03:27 PM (5NkmN)

77 Your Gramma probably broke each egg into a saucer to check that it wasn't rotten and that the yolk stood higher than the white before adding it to her batter. It is good to check with elderly or farm eggs.

However one rotten egg will ruin that 4 egg cake, especially if it is the last one you add to the batter without checking!!
Posted by: Kindltot

I haven't had a bad egg in decades but still separate eggs into a saucer before adding it into whatever I am making. Habit is a hard thing to get away from.

Posted by: Tonypete at September 12, 2021 03:28 PM (mD/uy)

78 I fried up bacon this morning. Saved the grease. Will use in chocolate chip cookies and add some of the crispy bacon.

Why is this woman still single?

Posted by: Blanco Basura - moronhorde.com. Not insurgents, counterrevolutionaries. at September 12, 2021 03:28 PM (SchxB)

79 I like eggs any way, any how. Mostly scrambled or over easy. Bacon, ham or sausage is a must have with eggs.

Pot roast tonight with a side of taters and a small salad.

But first, a martini. One olive only please.

Posted by: Hairyback Guy at September 12, 2021 03:28 PM (R/m4+)

80 Butter vs lard in pastry dough
Posted by: vmom stabby stabby stabby stabamillion at September 12, 2021 03:26 PM (oEn12)
---------

For pie crust, lard. Almost impossible to find around here anymore except for the shelf-stable stuff with preservatives, which I don't want.

Posted by: bluebell at September 12, 2021 03:29 PM (wyw4S)

81 77 good tip!

Posted by: vmom stabby stabby stabby stabamillion at September 12, 2021 03:29 PM (oEn12)

82 This comment could have been in the FWP thread. Going between 2 homes in the summer creates challenges which foods you have at which house. Managing contents of frig's and what to transport back and forth.

Today I found bacon that was getting close to spoiling.
Started cooking in the oven this morning and problem was remedied. BLT's for brunch today.

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at September 12, 2021 03:29 PM (fRmYM)

83 Any good recipes for cooking beef heart? I have two of them in the freezer.
Posted by: Clutch at September 12, 2021 03:25 PM (9UmRs)


You can't beat beef heart!

Thank you, I'll be here all week!

Posted by: naturalfake at September 12, 2021 03:29 PM (5NkmN)

84 What do you mean by vulcanized scrambled eggs? She likes them extra rubbery with tons of hot sauce?
Posted by: qdpsteve (L2ZTs) at September 12, 2021 03:22 PM (L2ZTs)


Cooked rubbery.

I spent years learning how to turn out moist scrambled eggs with those giant curds. "I don't like raw eggs" she says.

Posted by: Kindltot at September 12, 2021 03:29 PM (ssx3L)

85 naturalfake is the Captain of Beef heart.

Posted by: qdpsteve (L2ZTs) at September 12, 2021 03:30 PM (L2ZTs)

86 For pie crust, lard. Almost impossible to find around here anymore except for the shelf-stable stuff with preservatives, which I don't want.
Posted by: bluebell

Yeah, the butcher I used to shop at had wonderful lard. The 'rona did him in and the store bought stuff is not near as good. Still haven't found a decent supplier.

Posted by: Tonypete at September 12, 2021 03:30 PM (mD/uy)

87 Anybody here cheat and use the egg yolks in the carton? I did once. Was interesting but didn't taste 100% like eggs.

All sorts of breakfast cheats out there...

Posted by: qdpsteve (L2ZTs) at September 12, 2021 03:30 PM (L2ZTs)

88 I can't believe more people here haven't discovered the pre-cooked ready-to-eat bacon in the cardboard boxes at the supermarket.

Posted by: qdpsteve (L2ZTs) at September 12, 2021 03:08
-----------------------
How many many Man Cards do you have to sacrifice to make that acquisition?

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at September 12, 2021 03:32 PM (fRmYM)

89 I've been a fan of fried eggs and have only recently tried to perfect the "sunny side up" fried egg. I like them a bit runny and it's hard for me to tell by looking... even harder if I have to time it as I lose my train of thought in mere seconds.

Posted by: Martini Farmer at September 12, 2021 03:32 PM (BFigT)

90 old dog, CBD and MisHum took away all my man cards a long long time ago. ;-)

Posted by: qdpsteve (L2ZTs) at September 12, 2021 03:32 PM (L2ZTs)

91 I'm eyeing the hand-crank butter churns at Lehman's.
They don't seem to have replacement jars for the little one, and it has more than one bad review where the crank broke.
The big one is *way* more expensive, and backordered. Has anyone ever tried one of these (any brand)?

Posted by: Helena Handbasket at September 12, 2021 03:33 PM (ACi07)

92 Yeah, the butcher I used to shop at had wonderful lard. The 'rona did him in and the store bought stuff is not near as good. Still haven't found a decent supplier.
Posted by: Tonypete at September 12, 2021 03:30 PM (mD/uy)
----------

I have a small tub of it that my mom found for me late last year. I am hoarding it in the freezer for the Thanksgiving pies. It's not enough for all of them though so I hope I can find some this fall.

Posted by: bluebell at September 12, 2021 03:33 PM (wyw4S)

93 90 old dog, CBD and MisHum took away all my man cards a long long time ago. ;-)
Posted by: qdpsteve (L2ZTs) at September 12, 2021 03:32 PM (L2ZTs)
--

Download a fake one off the internet and laminate it.

Posted by: All Hail Eris, Live! from the Dungeon of Discord at September 12, 2021 03:34 PM (Dc2NZ)

94 My mom would make a corn pie during the fall - raw corn stripped from the cob, lots! of butter, pepper and cutup hard-boiled eggs all mixed and placed into an uncooked shell. Top it off with a lid and bake.

Sounds awful, I know but we love it. Good for lunch served on the back of the hay wagons when we were bailing.

Posted by: Tonypete at September 12, 2021 03:34 PM (mD/uy)

95 Haven't tried that yet but I love Jimmy Dean's bacon, egg and cheese on a croissant. 40 secs in the microwave.
Posted by: dartist at

I only like the ones with english muffins. Damned if I can find them more than once a month. Even on truck delivery day.

Posted by: Infidel at September 12, 2021 03:34 PM (Kx3kq)

96 Any good recipes for cooking beef heart? I have two of them in the freezer.
Posted by: Clutch at September 12, 2021 03:25 PM (9UmRs)
\
Low and slow, low and slow. Use it in place of lunchmeat
-----------
I've smoked a few and like the above, low and slow. Dense but very tasty. Claimed to be the healthiest part of the cow.

Posted by: dartist at September 12, 2021 03:34 PM (+ya+t)

97 I have a similar problem. Dr. Mrs. T. and most of the kids like their scrambled eggs cooked about twice as firm as I like them. If I'm making breakfast for the family I generally grumble and do it their way, but if I'm on my own, it's indulgence time!

Posted by: Trimegistus at September 12, 2021 03:34 PM (QZxDR)

98 I love making breakfast even though I don't particularly like eating before noon.

Weekends were heaven when my boys were young. They would bring me coffee in bed and while they watched cartoons, I would read the paper. Then I'd get up and make breakfast. And since they were with their dad every other weekend, when I had them, it was always a spread.

Marine wants smoked salmon Benedict with crab cakes on the side and homemade hollandaise sauce when he's home.

He will get it.

Posted by: nurse ratched at September 12, 2021 03:35 PM (U2p+3)

99 Download a fake one off the internet and laminate it.

Just don't do one with the governement logos on it, that's like 2 years in jail and a $5k fine.

Posted by: Blanco Basura - moronhorde.com. Not insurgents, counterrevolutionaries. at September 12, 2021 03:35 PM (SchxB)

100 "Egg Bites"? My wife gets them for the grands - pretty good for food on the run.
Posted by: Tonypete

The bacon & cheese ones are only thing I can eat at Starbucks

Posted by: vmom stabby stabby stabby stabamillion at September 12, 2021 03:36 PM (oEn12)

101 94 My mom would make a corn pie during the fall - raw corn stripped from the cob, lots! of butter, pepper and cutup hard-boiled eggs all mixed and placed into an uncooked shell. Top it off with a lid and bake.

Sounds awful, I know but we love it. Good for lunch served on the back of the hay wagons when we were bailing.
Posted by: Tonypete at September 12, 2021 03:34 PM (mD/uy)

Pepper like bell pepper? Or like salt and pepper?

Posted by: m at September 12, 2021 03:36 PM (RYc1G)

102
For pie crust, lard. Almost impossible to find around here anymore except for the shelf-stable stuff with preservatives, which I don't want.
Posted by: bluebell at September 12, 2021 03:29 PM (wyw4S)

If there are Latin markets near you, they generally have fresh or refrigerated lard. I see it at our FFX Walmart in the pork section as well. Next time we are there, I'll look and let you know!

Posted by: Moki at September 12, 2021 03:36 PM (JrN/x)

103 There's a science book called Vital Circuits by the biologist Steve Vogel, about blood circulation and the heart. He's got a whole section walking the reader through dissecting a beef heart to see how it works, followed by a recipe for Beef Vindaloo to dispose of the remains.

Posted by: Trimegistus at September 12, 2021 03:36 PM (QZxDR)

104 M, salt and pepper pepper.

Posted by: Tonypete at September 12, 2021 03:36 PM (mD/uy)

105 Have you ever ordered eggs basted and they don't know what you're talking about?

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at September 12, 2021 03:36 PM (fRmYM)

106 dartist, remember when Woolworth's used to have sales on Jimmy Dean sausage, buy one get one free?
-------------
I do not, but only because I assumed it was crap. Just started eating it recently.

Posted by: dartist at September 12, 2021 03:36 PM (+ya+t)

107
Marine wants smoked salmon Benedict with crab cakes on the side and homemade hollandaise sauce when he's home.

He will get it.
Posted by: nurse ratched at September 12, 2021 03:35 PM (U2p+3)



you are an awesome mom!

Posted by: Moki at September 12, 2021 03:37 PM (JrN/x)

108 dartist, it was just a setup for my dumb joke. :-)

But yeah, I assumed for years Jimmy Dean sausage was ucky. Then I tried some. Yum.

Posted by: qdpsteve (L2ZTs) at September 12, 2021 03:37 PM (L2ZTs)

109 English muffin, bacon or sausage, egg and a slice of cheese... just like McDonalds, but better. The keys are to do the sausage on the thin side and drop the egg into the skillet while hot, break the yoke, and form a circular blob so it'll sit on the muffin. Melt the cheese if you want on the egg or the muffin.

Posted by: Martini Farmer at September 12, 2021 03:38 PM (BFigT)

110 Just don't do one with the governement logos on it, that's like 2 years in jail and a $5k fine.

Posted by: Blanco Basura - moronhorde.com. Not insurgents, counterrevolutionaries. at September 12, 2021 03:35
-----------------------
Meh, I could use the rest and you can't bleed a turnip.

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at September 12, 2021 03:38 PM (fRmYM)

111 If there are Latin markets near you, they generally have fresh or refrigerated lard. I see it at our FFX Walmart in the pork section as well. Next time we are there, I'll look and let you know!
Posted by: Moki at September 12, 2021 03:36 PM (JrN/x)
---------

Thank you Moki! I have found that the stores that do carry it, carry it only seasonally. Except, as I said, for the shelf-stable stuff. I've looked at my Walmart but will keeping looking. I've got my daughter and my mom on the lookout too. We are women on a mission!

Posted by: bluebell at September 12, 2021 03:38 PM (wyw4S)

112 Pale Rider, we do exactly what you do--oven roast a bunch of thick cut bacon at once and then reheat 1 or 2 pieces as needed. This is also less messy than pan frying and also produces cleaner bacon fat (no over browned bits) for other uses later.

Posted by: Art Rondelet of Malmsey at September 12, 2021 03:38 PM (fTtFy)

113 nurse watched, you are a good mom.

Posted by: bluebell at September 12, 2021 03:39 PM (wyw4S)

114 >>> 92 Yeah, the butcher I used to shop at had wonderful lard. The 'rona did him in and the store bought stuff is not near as good. Still haven't found a decent supplier.
Posted by: Tonypete at September 12, 2021 03:30 PM (mD/uy)
----------
I have a small tub of it that my mom found for me late last year. I am hoarding it in the freezer for the Thanksgiving pies. It's not enough for all of them though so I hope I can find some this fall.
Posted by: bluebell at September 12, 2021 03:33 PM (wyw4S)

How much freezer space do you have?
https:// www.naturalfoodshop.com/ grocery/lard/
https:// www.bakersauthority.com/ products/armour-lard-50-lb-box

Posted by: Helena Handbasket at September 12, 2021 03:39 PM (ACi07)

115 ratched. My autocorrect always does that.

Posted by: bluebell at September 12, 2021 03:40 PM (wyw4S)

116 Thanks Helena! I'll check them out.

Posted by: Tonypete at September 12, 2021 03:40 PM (mD/uy)

117 Ty bluebell.

I can't wait to hug him. This week!!!!

Posted by: nurse ratched at September 12, 2021 03:40 PM (U2p+3)

118 Eggs! Eggs!
They're good for your brain
The more you eat, choline you gain
Choline you gain, then smarter you'll be
So eat your eggs (goes good with brie)

Posted by: SFGoth at September 12, 2021 03:41 PM (KAi1n)

119 Hi, Foodies.

Milady Jo and I need to go to the grocery store.

You know what they say, don't go to the grocery store when you're hungry? It's been a long time since breakfast.

So, we're going to have a late lunch somewhere before shopping.

But, it's going to be a while before we get out. So, we're having some slices of smoked gouda, and blue corn chips. Needs a nice red wine, but I'll be driving.

That's my existential cuisine report.

Posted by: mindful webworker's growly tummy at September 12, 2021 03:41 PM (el8j3)

120 Another favorite is pepper and egg sandwiches from when Italians didn't eat meat on Fridays around here. Giant sandwiches still.

Posted by: dartist at September 12, 2021 03:42 PM (+ya+t)

121 I've got a ton of hot peppers from my farm share and am not sure what to do with them. Suggestions?

Posted by: Trimegistus at September 12, 2021 03:42 PM (QZxDR)

122 How much freezer space do you have?
https:// www.naturalfoodshop.com/ grocery/lard/
Posted by: Helena Handbasket

Even reading "Tub of Lard/Lard Tub" makes me giggle.

I'm never going to grow up.

Posted by: Tonypete at September 12, 2021 03:43 PM (mD/uy)

123 Scrambled eggs, three slices of thick cut bacon and toast with homemade peach preserves. My usual weekday breakfast.

Posted by: Jak Sucio at September 12, 2021 03:43 PM (jvt6t)

124 Sounds awful, I know but we love it. Good for lunch served on the back of the hay wagons when we were bailing.
Posted by: Tonypete at September 12, 2021 03:34 PM (mD/uy)

Pepper like bell pepper? Or like salt and pepper?

Posted by: m at September 12, 2021 03:36 PM
---------------------
Sounds delicious, Tonypete. And both pepper types would work, m, in my estimation.

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at September 12, 2021 03:43 PM (fRmYM)

125 Helena, I'd almost go for it if it didn't have the BHA in it!

Posted by: bluebell at September 12, 2021 03:43 PM (wyw4S)

126 Bleah, all of the listings on the first link are out of stock, but of course they don't tell you until you click on the individual item.

Posted by: Helena Handbasket at September 12, 2021 03:44 PM (ACi07)

127 121 I've got a ton of hot peppers from my farm share and am not sure what to do with them. Suggestions?
Posted by: Trimegistus at September 12, 2021 03:42 PM (QZxDR)

Pickling? Freezing? Making salsa? Roast them on the grill till charred, peel off the skin, blend and then freeze in ice cube trans for later use (after carefully labeling the container as to what type of pepper they are? The frozen pepper puree would be good in soups or Indian sauces.

Now i know what I'm doing with the last of my anchos and jalapenos.

Posted by: Moki at September 12, 2021 03:45 PM (JrN/x)

128 She makes the best steaks I've ever had in my life. Uses an indoor grill.
Posted by: Jewells45
I wonder what her secrets are. I am getting better, usually happy with MontrealSteakSeasoning on a ribeye. Next experiment is how long to allow it to come to room temp before cooking.

Posted by: MikeM at September 12, 2021 03:45 PM (6WyvU)

129 >>> 125 Helena, I'd almost go for it if it didn't have the BHA in it!
Posted by: bluebell at September 12, 2021 03:43 PM (wyw4S)

Stupid BHA! *shakes fist* Amazon has several brands, but well... Amazon.

(although I might give in and purchase an item I can't find anywhere else, grr)

Posted by: Helena Handbasket at September 12, 2021 03:45 PM (ACi07)

130 Trader Joe's has dill pickle hummus. I'm having some now with bell pepper slices.

Posted by: All Hail Eris, Live! from the Dungeon of Discord at September 12, 2021 03:47 PM (Dc2NZ)

131 I have seen that galette called a crostata..

But, I would say tart describes it just fine.

Carrabbas restaurant chain used to make a very good one with apples.. served with vanilla ice cream!

You can make these quick at home with store bought pie crust with whatever fruit you have.

Posted by: Chi-town Jerry at September 12, 2021 03:49 PM (CjFDo)

132 I can't figure out how TonyPetes corn pie recipe holds together as pie if the only eggs are the hard-boiled ones added to the corn. Sounds intriguing though.

Posted by: PaleRider is simply Irredeemable at September 12, 2021 03:49 PM (pxVvf)

133 Eris. Dill pickle hummus?
Sounds interesting.

Posted by: nurse ratched at September 12, 2021 03:49 PM (U2p+3)

134 I'm kind of a dill freak, Nurse.

Posted by: All Hail Eris, Live! from the Dungeon of Discord at September 12, 2021 03:50 PM (Dc2NZ)

135 (although I might give in and purchase an item I can't find anywhere else, grr)
Posted by: Helena Handbasket at September 12, 2021 03:45 PM (ACi07)
--------
I do the same when I have to, even though I hate supporting them.

Posted by: bluebell at September 12, 2021 03:50 PM (wyw4S)

136 Galettes

My boy Internet Shaquille has a great how-to vid:

https://tinyurl.com/s5k3x2ar

Posted by: Guy Smiley at September 12, 2021 03:50 PM (Bmy3R)

137 Scrambled eggs. So many options. One favorite is just using bacon drippings and S&P. Simple and tasty.

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at September 12, 2021 03:51 PM (fRmYM)

138 Can't stand runny eggs. I prefer them well vulcanized.

Posted by: Dr. Zaius at September 12, 2021 03:53 PM (MBTfp)

139 Here's another source:
https://www.foodservicedirect.com/ foods/oils-fats/ baking-fats-lards.html
They helpfully list the wait time for orders to ship on the search page.
I've never ordered from them, but they have quite the variety. Just be sure to calculate the price per unit as some things are more expensive than others (but, if you really can't find something you want locally, maybe the premium is worth it).

Posted by: Helena Handbasket at September 12, 2021 03:53 PM (ACi07)

140 After reading many ingredients on cooking oil bottles, finally found one without soy. Mazzola Canola. I must have spent 20 mins. reading bottles. Finding things without soy is difficult.

Posted by: Infidel at September 12, 2021 03:53 PM (Kx3kq)

141 I've got a ton of hot peppers from my farm share and am not sure what to do with them. Suggestions?
------------
Hang them until they're crispy dry and grind them up for pepper flakes to sprinkle around.

Posted by: dartist at September 12, 2021 03:53 PM (+ya+t)

142 Afternoon snack right now:

Windmill cookies! Haven't had these in decades! Yumm!

Posted by: Taqiyyologist, Rickrolled by Jesus at September 12, 2021 03:54 PM (OssQ4)

143
We did on my carrier. Huge walk in cooler packed full with eggs. That was back in the 80s though.
Posted by: Mister Scott (formerly GWS) at September 12, 2021 03:18 PM (JUOKG)

I can imagine the unrep sling load. A half dozen 500 lb bombs and a pallet of eggs.

Posted by: Fox2 at September 12, 2021 03:54 PM (qyH+l)

144 I've gotten away from just scrambled eggs and usually clean out the fridge and make a frittata. Throw in leftover meat, veggies, cheese, and toss in the oven. Yum.

Posted by: Rosasharn at September 12, 2021 03:54 PM (PzBTm)

145 There was salsa in the refrigerator. I was in the mood for salsa and chips. I tried a big scoop.

Pineapple and mango salsa. I promise you, this was not my doing.

I'm now looking for a wire brush to mount on my drill motor in the hopes that will scour the taste and memory from my tongue.

Posted by: banana Dream at September 12, 2021 03:55 PM (SdC0P)

146 Tonypete I think that sounds awesome! Did you eat it cold or warm? (I love to eat leftover corn on the cob cold-if there's ever any left!)

Posted by: My Life is Insanity at September 12, 2021 03:58 PM (2pPWs)

147 Pineapple and mango salsa. I promise you, this was not my doing.

Posted by: banana Dream at September 12, 2021 03:55
-----------------------
I'll pray for you.

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at September 12, 2021 03:58 PM (fRmYM)

148 Posted by: banana Dream at September 12, 2021 03:55 PM (SdC0P)

I think that's what the tequila is for!

Posted by: OldDominionMom at September 12, 2021 03:59 PM (dH/BH)

149 Pineapple and mango salsa. I promise you, this was not my doing.


That sounds like something you'd put on bread with peanut butter.

Posted by: Blanco Basura - moronhorde.com. Not insurgents, counterrevolutionaries. at September 12, 2021 04:00 PM (SchxB)

150 Three eggs, red bell peppers, onions, sliced cherry tomatoes and grated sharp cheddar cheese. My breakfast every day, along with a cup of coffee, black.

For lunch, a grilled chicken breast salad.

Dinner is an avocado, a hard-boiled egg, a handful of mixed nuts, a Starkist Creations tuna pack, and a ton of broccoli, carrots, snap peas, carrots and cherry tomatoes.

I'm doing a 90 day weight loss challenge. I'm down 20 pounds in the first month. No bread, cereal, etc. No drinking for the duration. And it's working!

And now, I'm off to the store to get more eggs.

Posted by: Sam Adams at September 12, 2021 04:00 PM (VDbGO)

151 P&M salsa is good on salmon.

Posted by: qdpsteve (L2ZTs) at September 12, 2021 04:01 PM (L2ZTs)

152 Try adding a dash of Worcestershire sauce (the real stuff, not a store brand) to your scrambled eggs when you whip them. I think you'll be a fan. I love it. My personal theory is that it is the tamarind, but it could also be the anchovy adding some umami.

Posted by: cool breeze at September 12, 2021 04:01 PM (UGKMd)

153 >>> 144 I've gotten away from just scrambled eggs and usually clean out the fridge and make a frittata. Throw in leftover meat, veggies, cheese, and toss in the oven. Yum.
Posted by: Rosasharn at September 12, 2021 03:54 PM (PzBTm)

Oh yeah.

Meat - diced bacon, or pepper bacon, or ham, or chorizo, or ground beef with chorizo seasoning from the Spice House. Veggies - onion, followed by tomato and/or bell pepper, fried in the meat drippings. Cheese - cheddar or Monterey jack. Since I'm lazy this all goes into a Marie Callender deep deep pie crust.

Posted by: Helena Handbasket at September 12, 2021 04:01 PM (ACi07)

154 Pineapple and mango salsa. I promise you, this was not my doing.


That sounds like something you'd put on bread with peanut butter.

Or maybe French toast...

Posted by: Rosasharn at September 12, 2021 04:01 PM (PzBTm)

155 P&M salsa is good on salmon.

Posted by: qdpsteve (L2ZTs) at September 12, 2021 04:01
-----------------------

There goes another man card.

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at September 12, 2021 04:03 PM (fRmYM)

156 Ah, a three-egg omelet, topped with TapaTio and Cholula. Can't get any better.

Posted by: Sam Adams at September 12, 2021 04:04 PM (VDbGO)

157 >>> I wonder what her secrets are. I am getting better, usually happy with MontrealSteakSeasoning on a ribeye. Next experiment is how long to allow it to come to room temp before cooking.
Posted by: MikeM at September 12, 2021 03:45 PM (6WyvU)


What works for me is a good sear using a very hot cast iron pan. Then the whole thing in the oven to finish

I set oven to 500deg. You need a blazing hot cast iron pan. You can just heat it up in the oven then put it on the stove top. I season the steak with nothing but salt and pepper.

One minute per side sear on the stove top.

Then the whole thing in the oven for about 2-3min, then reach in and flip then 2-3 minutes more. Take out and let it rest for a few minutes. you can cover it in foil if you want.

Eat.

Posted by: banana Dream at September 12, 2021 04:04 PM (SdC0P)

158 There goes another man card.

Meh, it was counterfeit anyways.

Posted by: Blanco Basura - moronhorde.com. Not insurgents, counterrevolutionaries. at September 12, 2021 04:05 PM (SchxB)

159 Ah screw ya all and your man cards.
Now I gotta pull my tutu outta the wash...

Posted by: qdpsteve (L2ZTs) at September 12, 2021 04:05 PM (L2ZTs)

160 My personal theory is that it is the tamarind, but it could also be the anchovy adding some umami.

Posted by: cool breeze at September 12, 2021 04:01 PM (UGKMd)

A friend gave me a small jar of homemade Worcestershire sauce a long time ago. it's fantastic!

I'll try it in eggs....

Posted by: CharlieBrown'sDildo at September 12, 2021 04:06 PM (Q9lwr)

161 Don't feel like cooking. Time for a Manhattan.

Posted by: Rosasharn at September 12, 2021 04:07 PM (PzBTm)

162 I can imagine the unrep sling load. A half dozen 500 lb bombs and a pallet of eggs.

Posted by: Fox2 at September 12, 2021 03:54 PM


We got a pallet of bananas once in the Gulf. They dropped it on the flight deck and by the time it got to the mess deck it was empty, not a single banana left on it. everyone was walking around eating bananas or had them stuck in their pockets. The SUPO was pi$$ed.

Posted by: Mister Scott (formerly GWS) at September 12, 2021 04:07 PM (JUOKG)

163 Time for a Manhattan.

Posted by: Rosasharn at September 12, 2021 04:07 PM (PzBTm)

Smart.

Posted by: CharlieBrown'sDildo at September 12, 2021 04:07 PM (Q9lwr)

164 Time for a Manhattan.

Sounds like a project.

Posted by: Blanco Basura - moronhorde.com. Not insurgents, counterrevolutionaries. at September 12, 2021 04:08 PM (SchxB)

165 Special Food Thread next week:

"Cooking with Alcohol"

Posted by: qdpsteve (L2ZTs) at September 12, 2021 04:08 PM (L2ZTs)

166 Good afternoon, Horde. I've eaten Maine
lobsta and crab for the past two days. God is good.

Posted by: Ladyl at September 12, 2021 04:09 PM (dCPWk)

167 Sounds like a project.

Posted by: Blanco Basura - moronhorde.com. Not insurgents, counterrevolutionaries. at September 12, 2021 04:08 PM (SchxB)

Fusion cooking.

Posted by: CharlieBrown'sDildo at September 12, 2021 04:09 PM (Q9lwr)

168 OT LOL

https://twitter.com/ErrolWebber/status/
1436828673135415296

Posted by: vmom stabby stabby stabby stabamillion at September 12, 2021 04:09 PM (oEn12)

169 I can't figure out how TonyPetes corn pie recipe holds together as pie if the only eggs are the hard-boiled ones added to the corn. Sounds intriguing though.
Posted by: PaleRider

I'm looking for the recipe for you all. Mom would put a splash of (whole) milk in it iirc. We only ate it when it was hot.

Posted by: Tonypete at September 12, 2021 04:09 PM (mD/uy)

170 What works for me is a good sear
Posted by: banana Dream
Thank you, I will try it

Posted by: MikeM at September 12, 2021 04:10 PM (6WyvU)

171 I'm seeing a lot of uncured bacon in the store and I'm not a fan. Had some go bad on me. Bacon should last a long time.

Posted by: dartist at September 12, 2021 04:10 PM (+ya+t)

172 I love a frittata with bacon cheese tomato mushroom broccoli. I sweat the rooms first so they don't water it down. Also partially cook the stinky broccoli first

Posted by: Hatari Somewhere on Ventura Highway at September 12, 2021 04:10 PM (WF/xn)

173 No motivation to cook. Thinking about ordering pizza or just imbibing in adult drinks. Problem is 5:30 alarm call in the morning.

Posted by: Infidel at September 12, 2021 04:10 PM (Kx3kq)

174 Shrooms dammnit

Posted by: Hatari Somewhere on Ventura Highway at September 12, 2021 04:10 PM (WF/xn)

175 Infidel, scramble some eggs and cheese in butter and throw in some of your chives!

Posted by: bluebell at September 12, 2021 04:11 PM (wyw4S)

176 >>> We got a pallet of bananas once in the Gulf. They dropped it on the flight deck and by the time it got to the mess deck it was empty, not a single banana left on it. everyone was walking around eating bananas or had them stuck in their pockets. The SUPO was pi$$ed.
Posted by: Mister Scott (formerly GWS) at September 12, 2021 04:07 PM (JUOKG)


If it was a Woody Allen or a Mel Brooks movie that all would have been followed by an elaborate slapstick bit where over a hundred people are choreographed throwing banana peels and falling down.

Posted by: banana Dream at September 12, 2021 04:11 PM (SdC0P)

177 I've told you and told you and told you:

A couple eggs cracked into a Ninja or a blender, a spritz of salt and pepper, a splash of milk, the beat those SOBs until they froth.

Lightest, greatest scrambled eggs EVAH!!!!

And never ever use eggs from free-range chickens. They're runny.

Posted by: Gord Blessamerica at September 12, 2021 04:12 PM (fBtlL)

178 Fusion cooking.

That's hot!

Posted by: Blanco Basura - moronhorde.com. Not insurgents, counterrevolutionaries. at September 12, 2021 04:12 PM (SchxB)

179 Making your own Worcestershire sounds like a real project, if even to find the numerous ingredients. Could be fun.

Posted by: OldDominionMom at September 12, 2021 04:13 PM (dH/BH)

180 Special Food Thread next week:

"Cooking with Alcohol"

Posted by: qdpsteve (L2ZTs) at September 12, 2021 04:08
-----------------
I cook with Alcohol most of the time. Unless I'm at the lake then it's more like all the time.

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at September 12, 2021 04:13 PM (fRmYM)

181 140 After reading many ingredients on cooking oil bottles, finally found one without soy. Mazzola Canola. I must have spent 20 mins. reading bottles. Finding things without soy is difficult.
Posted by: Infidel at September 12, 2021 03:53 PM (Kx3kq)

I've had issues with soy for a while, but in the last four weeks I've started getting migraines, complete with the flashing lights, every time we've had soy based meals. I had no idea soy was an added ingredient in vegetable oils. Thanks for sharing that.

Posted by: Moki at September 12, 2021 04:13 PM (JrN/x)

182 Thinking of getting one of these. Worth it?

https://tinyurl.com/6sb9wraz

Posted by: qdpsteve (L2ZTs) at September 12, 2021 04:14 PM (L2ZTs)

183 >>> And never ever use eggs from free-range chickens. They're runny.
Posted by: Gord Blessamerica at September 12, 2021 04:12 PM (fBtlL)


Well yeah if they're free. I use eggs from only the most expensive range chickens.

Posted by: banana Dream at September 12, 2021 04:15 PM (SdC0P)

184 I had no idea soy was an added ingredient in vegetable oils. Thanks for sharing that.

Posted by: Moki at September 12, 2021 04:13 PM (JrN/x)

redc1c4 has issues with soy in foods where one would not expect it. He might be able to give you some pointers...

Posted by: CharlieBrown'sDildo at September 12, 2021 04:15 PM (Q9lwr)

185 NY niece is a classically trained chef and makes scrambled eggs stirring on low constantly and they turn out sort of like custard ? I gues similar to what CBD describes

Posted by: Hatari Somewhere on Ventura Highway at September 12, 2021 04:16 PM (WF/xn)

186 "Cooking with Alcohol"

Posted by: qdpsteve

Internal or external?

Posted by: Infidel at September 12, 2021 04:16 PM (Kx3kq)

187 Infidel, either/or.

Posted by: qdpsteve (L2ZTs) at September 12, 2021 04:16 PM (L2ZTs)

188 Today I am making Chile Verde, but with a tri tip in the crock pot. Green green green !

Posted by: Hatari Somewhere on Ventura Highway at September 12, 2021 04:18 PM (WF/xn)

189 >>> Special Food Thread next week:

"Cooking with Alcohol"

Posted by: qdpsteve (L2ZTs) at September 12, 2021 04:08
-----------------
I cook with Alcohol most of the time. Unless I'm at the lake then it's more like all the time.
Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at September 12, 2021 04:13 PM (fRmYM)


I'd see an older cajun guy on pbs way back when I used to watch tv and spent most of the time roaming through channels. He was fun to watch. He'd cook a lot with wine and spent a good bit of the show sampling it. I don't think he was drunk. Just very cajun.

Posted by: banana Dream at September 12, 2021 04:19 PM (SdC0P)

190 Got it!

2 C fresh corn, 1/2 C whole milk, 2/3 hard boiled eggs cut into wedges, 1 T butter, 1 t salt, 2 t pepper and top and bottom pie crusts.

Line pastry bottom with above, add lid, prick with fork. Bake 10 mins in hot oven (about 400 or so) Reduce to 325 and bake 35 min.

That's it! Serve with a meat dish is you like.

Posted by: Tonypete at September 12, 2021 04:19 PM (mD/uy)

191 Moki, you are welcome. I didn't believe it. Sometimes it's hard to find the ingredient list. Every fn thing seems to have soy. Creepy. I make most things from scratch.

*tinfoil hat* sorta like the vax. You must comply.*hat off*

Posted by: Infidel at September 12, 2021 04:19 PM (Kx3kq)

192 I have been out and about on the motorcycle all weekend and am just now catching up.

GW Bush-fuck you.

Posted by: Jak Sucio at September 12, 2021 04:20 PM (jvt6t)

193 Thanks, Tonypete!

Posted by: My Life is Insanity at September 12, 2021 04:20 PM (2pPWs)

194 >>> Thank you, I will try it
Posted by: MikeM at September 12, 2021 04:10 PM (6WyvU)

This alton brown method is essentially what I do:
https://bit.ly/3ljSHml

Posted by: banana Dream at September 12, 2021 04:22 PM (SdC0P)

195 Fond memory of my Dad making a wine based salad dressing- some for you, some for me, some for the salad!

Posted by: Rosasharn at September 12, 2021 04:22 PM (PzBTm)

196 Just checked my bottle of store brand canola oil. It only lists canola oil as an ingredient. Bowl & Basket, a ShopRite brand (Wakefern Foods).

Posted by: JuJuBee at September 12, 2021 04:23 PM (UsshY)

197 Ok, so last nite I cooked a recipe Ben Had sent to me. I augmented a bit. Sauteed cubed chicken in white wine. (I added some diced red onion, garlic, red pepper.) Then I threw in some ravioli with cheese and truffle. When pasta was done I threw in some Tuscan Herb oil she graciously sent me.

OMG. To die for. Made enough to eat again tonight.

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at September 12, 2021 04:23 PM (fRmYM)

198 they turn out sort of like custard ? I gues similar to what CBD describes

Posted by: Hatari Somewhere on Ventura Highway at September 12, 2021 04:16 PM (WF/xn)

What your niece makes is more sophisticated. I'll bet she cooks it on a double-boiler and whisks forever with tons of cream or butter or sour cream.

Posted by: CharlieBrown'sDildo at September 12, 2021 04:23 PM (Q9lwr)

199 If you're lucky enough to have an H.E.B. grocery store in your area, then go to one and purchase the Whataburger brand sausage. Same orange & white "branding" as the store architecture.

Slightly less "bite" than Jimmy Dean sausage, but with a subtle, deeper and broader flavor. And a Whataburger "Taquito", ordered at the store with sausage, egg and cheese, is amazing.

Eat it there at the store though. Or, you'll have a lapful of the drippings if you try to dine on the fly. You *want* that table and tray 'twixt the food and your pants.

Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at September 12, 2021 04:25 PM (QzJWU)

200 Sigh of relief.

Stokes chicken green chili has no soy. Just read it. Still think I will get some local roasted green chili's for the freezer for green chili and make a large batch.

I need it for green chili enchiladas.

Posted by: Infidel at September 12, 2021 04:25 PM (Kx3kq)

201 > I don't think he was drunk. Just very cajun.

Kinda' the same thing. And for the record, my family has some cajun in it.

Hic

Posted by: Martini Farmer at September 12, 2021 04:25 PM (BFigT)

202 Posted by: Helena Handbasket at September 12, 2021 03:53 PM (ACi07)
-----
Howdy HH! I sent you a message so please check your email when you have a chance. Thanks!

Posted by: Weasel at September 12, 2021 04:25 PM (MVjcR)

203 Fond memory of my Dad making a wine based salad dressing- some for you, some for me, some for the salad!

Posted by: Rosasharn at September 12, 2021 04:22
-----------------------

What a great memory.

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at September 12, 2021 04:26 PM (fRmYM)

204
redc1c4 has issues with soy in foods where one would not expect it. He might be able to give you some pointers...
Posted by: CharlieBrown'sDildo at September 12, 2021 04:15 PM (Q9lwr)

Thanks CBD, I'll reach out! This is an unpleasant development because I just perfected hot chili stir fried chicken with homemade spring rolls. Now I will just make it for the family and look longingly at their plates.

Posted by: Moki at September 12, 2021 04:29 PM (JrN/x)

205 >>> Just checked my bottle of store brand canola oil. It only lists canola oil as an ingredient. Bowl & Basket, a ShopRite brand (Wakefern Foods).
Posted by: JuJuBee at September 12, 2021 04:23 PM (UsshY)


I bought a big bottle of olive oil, not reading the label well enough, and it was some mixture of olive and canola oil. It was the same brand I normally get my extra-virgin and the label looked very similar. I didn't like it for anything but pan-frying but also I didn't want to waste the money. Took me four months to use it all and now I'm back to the real stuff.

Posted by: banana Dream at September 12, 2021 04:29 PM (SdC0P)

206 Scrambled eggs are my go to. I typically add bacon or sausage to them before they are finished cooking. Crumble the bacon and typically link sausage cut into bite sized pieces. I normally have one or the other around precooked.

Posted by: neverenoughcaffeine at September 12, 2021 04:29 PM (LO5Qy)

207 Stokes chicken green chili has no soy. Just read it. Still think I will get some local roasted green chili's for the freezer for green chili and make a large batch.

I need it for green chili enchiladas.


What time should I be there?

Posted by: Blanco Basura - moronhorde.com. Not insurgents, counterrevolutionaries. at September 12, 2021 04:30 PM (SchxB)

208 Amen on the Whataburger sausage...and their taquitos. Although mine made at home with their sausage are better.

Posted by: Art Rondelet of Malmsey at September 12, 2021 04:31 PM (fTtFy)

209 Infidel, It's frustrating isn't it? A few years ago my son was on a medication that interacted badly with anything fermented, aged and soy. I was shocked at how much food that we regularly ate fell under those three categories, and it was only going to product websites that I was able to discover it. Just looking on the label wasn't enough.

Posted by: Moki at September 12, 2021 04:32 PM (JrN/x)

210 Ok, My favorite show is on. Wild West Chronicles. I've read about Mary Fields and many others thanks to the show.

Posted by: Infidel at September 12, 2021 04:32 PM (Kx3kq)

211 Also meant to share: there's a pretty good chicken wing fast food chain here in SoCal called Wingstop.

But Wingstop locations are now becoming... Thighstop locations. Good grief.

By the end of the current regime, will there be Foot&Neckstop locations?

Posted by: qdpsteve (L2ZTs) at September 12, 2021 04:34 PM (L2ZTs)

212 Dad making a wine based salad dressing- some for you, some for me, some for the salad!

Posted by: Rosasharn at September 12, 2021 04:22
-----------------------

What a great memory.
Posted by: olddog in mo,

It is. Unlike the time he put cabbage in the chili...

Cooking was one of the few things Dad didn't excel at.

I read your comment and started to cry. Immediately the two puppies came to see what was wrong.

Posted by: Rosasharn at September 12, 2021 04:34 PM (PzBTm)

213 Simple fried egg sandwiches on toast are one of my favorite. There was a viral video a while back where it shows some guy making scrambled eggs then he puts the bread in it like for french toast. But he waits for the eggs to set and makes a sandwich. A sandwich all in one pan. Here Sam the Cooking Guy's version:

https://youtu.be/SbpIWRfQKkc


I tried it but I'm not skilled enough and I'm happy enough with the normal method.

Posted by: banana Dream at September 12, 2021 04:35 PM (SdC0P)

214 Moki, Infidel,
It's frustrating. I make as much of my own food as possible and using the fewest processed ingredients I can. Sometimes it makes dishes simple, sometimes a bit more tedious. I have to watch soy and any phytoestrogens due to my history of breast cancer.

It can be done. And everything is tasty.

Posted by: nurse ratched at September 12, 2021 04:36 PM (U2p+3)

215 Back before my now 16 year old daughter thought I was an idiot, indeed she worshipped me as some sort of superhero, I'd make her breakfast for dinner - cheesy scrambleds, bacon, french toast (with powdered sugar), and fresh squeezed. Offer her that now and it would be, *loud sigh* "like, that's like breakfast, not like dinner."

Posted by: Cringe Biscuit at September 12, 2021 04:37 PM (Eus9b)

216 Pretty sure if you buy corn oil in the store they had better not have any soy in it. Anything that just says vegetable oil is probably soy, but they might use canola if it is cheaper that month. But they put soy in tons of stuff. redC4 has said that most choc. chips have soy lec. Guittard sp? brand uses sunflower Lec. instead according to their label, so if sensitive to soy I would try them, before buying specialty soy free chips.

Posted by: PaleRider is simply Irredeemable at September 12, 2021 04:38 PM (pxVvf)

217 Eggs is good eats.

Posted by: G'rump928(c) at September 12, 2021 04:39 PM (yQpMk)

218 Making cheesesteak, sauce, onions and peppers

Posted by: Skip at September 12, 2021 04:39 PM (2JoB8)

219 thx, Tonypete, sounds good !

& thx for the saucer trick for evaluating eggs, whoever it was !

if you have Amish around, ask them about lard - they often make their own, and might sell some if asked.

Posted by: sock_rat_eez (Seiya) at September 12, 2021 04:40 PM (Seiya)

220 My breakfast often depends on time allowed which means how far to work. Very close tomorrow but no idea for rest of week.

Posted by: Skip at September 12, 2021 04:41 PM (2JoB8)

221 lol, BB.

Moki, I was shocked when I actually started reading labels.

BB, it's easy. I poach chix breast in water with lots of cumin, garlic and pepper flakes. Let cool and drain. (I actually have some in the freezer now.)

I use a few cans of stokes chicken green chili and simmer with chicken stock, cumin garlic and whatever else you want.

When cool, slice chix into strips. Grate a bunch of sharp cheddar, jack or whatever you want.

I use a flour tortilla, put chicken, cheese, diced onions, roll up and place in 13x9 dish with sauce on the bottom. Top with more sauce, diced onions and cheese and bake.

Not great for leftovers. Best hot out the oven/broiler.

Posted by: Infidel at September 12, 2021 04:42 PM (Kx3kq)

222 That box of brownie mix is still in the pantry, taunting me.

Posted by: f'd at September 12, 2021 04:42 PM (Tnijr)

223 Making your own Worcestershire sounds like a real project, if even to find the numerous ingredients. Could be fun.

The tricky ones are tamarind and fish sauce made from fermented black anchovies for the umami. Find out where your best Oriental market is for the first and you can also pick up lots of other wonderful ingredients that you won't find anywhere else. The best fish sauce by far is made by Red Boat in Vietnam and is not commonly available except (believe it or not) in the Asian food section at Walmart. Don't tell anyone outside the horde. There must be a Vietnamese buyer for Walmart down in Bentonville Arkansas.

Posted by: cool breeze at September 12, 2021 04:43 PM (UGKMd)

224 Tried to make an omelet for dinner. Botched the flip and now it is flat scrambled eggs with cheese and peppers. Still tastes good.

Posted by: Big V Caffeinated at September 12, 2021 04:44 PM (oSy3T)

225 I'm skipping ahead, so if it's been answered sorry.
Farm fresh eggs aren't washed, so don't need refrigeration.
Washed eggs need refrigeration.
Thawed bacon... dry cure your own. Most commercial bacons are wet cured, so have a shelf life. Dry cured, USDA can stay unrefrigerated for 12 weeks, so how long is it good in your fridge?

Posted by: MkY at September 12, 2021 04:47 PM (Foq6I)

226 You guys should try my invention of adding ham, cheese and onions to eggs.

Posted by: Weasel at September 12, 2021 04:48 PM (MVjcR)

227 Lard... any bodega or Latin oriented store... or make your own from the extra fat off pork butts. Render it in a crockpot.

Posted by: MkY at September 12, 2021 04:48 PM (Foq6I)

228 I am about to try to make tortillas again, this time with corn flour.

It is actually my way of trying to figure out how far I can go with making stuff with corn.

In the past I was trying to make tortillas (and Arepas) with cornmeal which was not successful

However, in case you were wondering, "is it possible to make corn tortillas with cornmeal" feel free to conclude that it isn't and move on to the next question in life.

Posted by: Kindltot at September 12, 2021 04:48 PM (ssx3L)

229 f'd. I am lazy, plus don't want me and dad to eat a whole pan of brownies in 2 days. So I make a cheater 'mug' cake with brownie or cake mix.

Spray a cup with cooking oil spray. Bit of oatmeal in bottom. Add brownie mix, spoon of veg oil if desired and water. Nuke for 65-70 seconds. Top with ice cream or heavy cream as it needs a little help. Rubber band over the box of mix and back in the cupboard. I think I could write a small book of "not quite cooking" 'recipes'.

Posted by: PaleRider is simply Irredeemable at September 12, 2021 04:48 PM (pxVvf)

230 I’ve recently taken to having zabaglione for breakfast. It’s a lot like making scrambled eggs (if you make them over a double boiler) but you have to separate the yolk from the white and use separately.

And if I have wine leftover from the previous night, it means wine for breakfast, as that’s the most common flavoring for zabaglione.

I’m sure I’ll get tired of it eventually but that day is not today.

Posted by: Stephen Price Blair at September 12, 2021 04:49 PM (CX3cf)

231 I can't handle canola oil. It's peanut oil or olive oil for me.

Posted by: Dr. Bone at September 12, 2021 04:49 PM (iz53w)

232 I had an uncle who wanted to be the Zambaglioni down at the ice-rink.

Posted by: Kindltot at September 12, 2021 04:50 PM (ssx3L)

233 My wife can only tolerate almond oil. And animal fat. Yea!

Posted by: MkY at September 12, 2021 04:51 PM (Foq6I)

234 I can't handle canola oil. It's peanut oil or olive oil for me.
Posted by: Dr. Bone

I've been on an avocado oil kick for awhile. Higher smoke point than olive oil but you do want to be a bit choosey where you use it.

Posted by: Tonypete at September 12, 2021 04:51 PM (mD/uy)

235 I use olive oil now, it is supposed to be less inflammatory than seed oils.

Posted by: Kindltot at September 12, 2021 04:51 PM (ssx3L)

236 I got lazy and didn't want to stand there over a pan stirring the eggs and winding up burning them anyway.

So; I spray some PAM (or any other lubricant) into these 1" deep plates I got. They're the size around of a regular plate but with a side at the rim that goes up about and inch.

Mix up the eggs, put in some milk to make them smooth and sprinkle some onion powder on them then into the microwave for 3:00 to 3:30 on high and let them cook themselves. At about 2:45 open it up and stir things around cause some of the egg will have wound up in the center and is not cooking as well. Finish the time and there you have perfectly scrambled eggs without the smoke alarm going off or getting an oil spit on bare skin and standing there waiting while they cook. You can be doing something else for that 3 minutes.

I tried regular plates but the eggs sometimes would spill over the edge so I got these other dishes. (can't use metal of course)

Now I'm eating eggs for often and I like that.

Posted by: jakee308 at September 12, 2021 04:51 PM (z0px1)

237 I can't handle canola oil. It's peanut oil or olive oil for me.

I’ve recently settled on keeping peanut oil, olive oil, and either sunflower or safflower oil on hand, whichever happened to be cheapest when I ran out. Peanut oil for frying (if I’m not using lard), olive oil for salads that need flavoring, and sflower oil for salads that don’t, or baking if it needs a liquid oil instead of butter.

Posted by: Stephen Price Blair at September 12, 2021 04:51 PM (CX3cf)

238 Never eaten beef heart, but deer heart is great thin sliced and chicken-fried.

Posted by: MkY at September 12, 2021 04:52 PM (Foq6I)

239 Whoops, avocado not almond oil. Jeezz

Posted by: MkY at September 12, 2021 04:52 PM (Foq6I)

240 Weasel, I will pass that tip on to the wife.

Posted by: Ronster at September 12, 2021 04:52 PM (mNuGq)

241 That box of brownie mix is still in the pantry, taunting me.

Posted by: f'd at September 12, 2021 04:42
--------------------
Put on your big pants and take it on. You can do it.

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at September 12, 2021 04:54 PM (fRmYM)

242 Making tortillas from masa flour is pig-easy. Add water until it's sticky enough to form into balls, then press flat between wax paper sheets with a tortilla press or a heavy smooth-bottomed pan. That's it.

They are a bit more fragile than the commercial corn tortillas; don't know why.

Posted by: Trimegistus at September 12, 2021 04:54 PM (QZxDR)

243 240 Weasel, I will pass that tip on to the wife.
Posted by: Ronster at September 12, 2021 04:52 PM (mNuGq)
----
it's really Bueno!

Posted by: Weasel at September 12, 2021 04:55 PM (MVjcR)

244 When I retired from teaching, one of my student's parents gave me a bottle of Johnny Walker Black Label, so that is my pre-dinner drink this evening. If it's good enough for the Queen, it's good enough for me. Roasted red potatoes and pork chops, both on the grill, for dinner, along with corn on the cob from the farmers market.

Posted by: Mrs. Leggy at September 12, 2021 04:55 PM (Vf4Y7)

245 That sounds good PaleRider. I may have to break down and make the whole box though. Maybe put some pecans in em.

Posted by: f'd at September 12, 2021 04:55 PM (Tnijr)

246 Refresh my memory. Are eggs good for us now, or are they still clogging our arteries and we're going to die?

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at September 12, 2021 04:56 PM (fRmYM)

247 Well, Pontoon Cap'n, it's like this...
whatever they tell you, you do the opposite and you'll live longer.

Posted by: MkY at September 12, 2021 04:58 PM (Foq6I)

248 Bone Apperteet,ya'll

Posted by: Ben Had at September 12, 2021 04:59 PM (j6EPE)

249 Hot cast iron pan. 4 ounces brown beans into the pan. Follow with 4 whipped eggs and 2 slices cheese. Let that shit bubble, flip a coupla times toss in some salsa. Let the omlette brown up.

Good old country cookin for ya bones.

Posted by: BluesFish at September 12, 2021 04:59 PM (kPJ/p)

250 Good evening, horde!

Lol about youse guys chipping away at qdpsteve's man card. You are merciless to those seeking convenience!

Also, should have no problem with soy in coconut oil, extra virgin olive oil, or lard, right? If it's for frying, seems like the coconut oil would work.

Posted by: April-dash my lace wigs! at September 12, 2021 05:00 PM (OX9vb)

251 MkY. well they keep flip flopping on coffee, eggs, wine, ....

Eat what you like that you aint allergic to. Don't go hog wild, especially with processed foods and become obese. Laugh when they flip flop again on whether something you like or hate is good/bad for you.

Posted by: PaleRider is simply Irredeemable at September 12, 2021 05:01 PM (pxVvf)

252 My Mom used to make me and sis beef tongue sandwiches. I remember they were pretty good.

Posted by: Ronster at September 12, 2021 05:01 PM (mNuGq)

253 Refresh my memory. Are eggs good for us now, or are they still clogging our arteries and we're going to die?

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at September 12, 2021 04:56 PM


Eat anything you want, covid is going to kill us all by next spring.

Posted by: Mister Scott (formerly GWS) at September 12, 2021 05:01 PM (JUOKG)

254 I can't wait for the weather to cool down enough to roast vegetables. Last Christmas I got a set of Nordic Ware Naturals large baking sheets in silver, around $30. I absolutely love them. They stay shiny, are easy to clean, the gunk comes right off, they don't warp. I used them quite a bit this past year and they still look brand new.

Posted by: JuJuBee at September 12, 2021 05:02 PM (UsshY)

255 Eat anything you want, covid is going to kill us all by next spring.

Yep. It's already killed me. Twice.

Posted by: Blanco Basura - moronhorde.com. Not insurgents, counterrevolutionaries. at September 12, 2021 05:02 PM (SchxB)

256 Speaking of beef heart...kinda-

Last time, the delightful and adventurous Mrs naturalfake and I were in Japan,

we were in an out of the way area at an out of the way sushi and robot bar on the bay.

They had just gotten in some very fresh fish including a tuna's heart. We'd never tried tuna's heart before so we gave it a whirl.

It was delicious. They had a great light dip to go with it (probably a kind of ponzu). And just barely seared the outside of the strips.

Everything was good there but the heart was the standout of the evening.

Posted by: naturalfake at September 12, 2021 05:03 PM (5NkmN)

257 not robot. Robota.

Thx Autocuck.

Posted by: naturalfake at September 12, 2021 05:03 PM (5NkmN)

258 f'd, I got brownie mix at the grocery yesterday, because your comment from last week popped into my mind when I was in the forbidden carb aisle.

They were delicious.

We always made brownies fro scratch growing up, but I never bother anymore. Those Ghirardelli mixes are especially good.

Posted by: April-dash my lace wigs! at September 12, 2021 05:04 PM (OX9vb)

259 Eat what you like that you aint allergic to.
PaleRider is simply Irredeemable

Or sensitive to. Wife found out there's a slew of stuff she shouldn't eat... not can't, but she pays for it. Have you ever read labels and seen that dextrose is in everything!
A little meat market we used to use to turn venison into summer sausage started putting dextrose in everything they process! Why?

Posted by: MkY at September 12, 2021 05:04 PM (Foq6I)

260 >>> 202 Posted by: Helena Handbasket at September 12, 2021 03:53 PM (ACi07)
-----
Howdy HH! I sent you a message so please check your email when you have a chance. Thanks!
Posted by: Weasel at September 12, 2021 04:25 PM (MVjcR)

Aw, darn it, I don't wanna go to the principal's office!

Posted by: Helena Handbasket at September 12, 2021 05:04 PM (ACi07)

261 I'm trying something new today: A recipe from The Deplorable Gourmet I like roast beef for Sunday dinner, but my son loves pork, so I'm making CFO Mom's Slow Cooker Pork Loin. I don't think it'll be 8 servings, though. Both my son an I are both more gourmands than gourmets.

Posted by: Cybersmythe at September 12, 2021 05:04 PM (ezpv1)

262 Deer heart is great, I bet beef is too. The Basque restaurants here serve pickled tongue with is pretty good

Posted by: Hatari Somewhere on Ventura Highway at September 12, 2021 05:05 PM (WF/xn)

263 ugh.

robota =robata

Posted by: naturalfake at September 12, 2021 05:06 PM (5NkmN)

264 Haven't had home-prepared (in a pan) scrambled eggs for 2 weeks. A grocery visit tomorrow should net me a dozen eggs, and I can scramble up some goodies.

By the way: My cast-iron skillet was not damp when I left for the hurricane, but now it appears to have some rust or corrosion spots. What can I use to scrub it clean?

Posted by: Wolfus Aurelius at September 12, 2021 05:06 PM (c6xtn)

265 Scrambled eggs and mushrooms are a match made in heaven. Add diced de-seeded tomatoes and cheese.

Posted by: JuJuBee at September 12, 2021 05:07 PM (UsshY)

266 Bone Apperteet,ya'll

Posted by: Ben Had at September 12, 2021 04:59
---------------------

Bone Apperteet, Ben Had. Left a comment a for you at #197.

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at September 12, 2021 05:08 PM (fRmYM)

267 My cast-iron skillet was not damp when I left for the hurricane, but now it appears to have some rust or corrosion spots. What can I use to scrub it clean?

Posted by: Wolfus Aurelius at September 12, 2021 05:06
-----------------

Kosher Salt and wet paper towel.

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at September 12, 2021 05:11 PM (fRmYM)

268 Ultimate quick fudge brownie recipe.
In a medium sauce pan, melt 1 stick + 2 TBS butter.
Add 1/2 cp cocoa.
Remove from heat.
Stir in 1 cp sugar.
2 eggs, added one at a time
Add 1 tsp vanilla.
Stir in 3/4 cp all purpose flour.
Stir in 1/2 cp chopped nuts.
Put in 8X8 (or smaller) pyrex baking dish.
Bake 20 minutes for gooey center, more if you're a retard and like crusty brownies.

Posted by: MkY at September 12, 2021 05:12 PM (Foq6I)

269 My cast-iron skillet was not damp when I left for the hurricane, but now it appears to have some rust or corrosion spots. What can I use to scrub it clean?

Posted by: Wolfus Aurelius at September 12, 2021
-----------------

Kosher Salt and wet paper towel.
Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at September 12, 2021


***
Would regular salt work too?

Posted by: Wolfus Aurelius at September 12, 2021 05:12 PM (c6xtn)

270 MkY, no eggs in the brownies?

Posted by: April-dash my lace wigs! at September 12, 2021 05:13 PM (OX9vb)

271 Would regular salt work too?

Posted by: Wolfus Aurelius at September 12, 2021 05:12
--------------------------

No. Need the larger granules.

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at September 12, 2021 05:13 PM (fRmYM)

272 Would regular salt work too?
Sure, it's just an abrasive.

Posted by: MkY at September 12, 2021 05:13 PM (Foq6I)

273 I despise eggs, usually bake with just the whites because I don't taste them so much. If no eggs in that brownie recipe, I will try it!

Posted by: April-dash my lace wigs! at September 12, 2021 05:14 PM (OX9vb)

274 Would regular salt work too?

Posted by: Wolfus Aurelius at September 12, 2021 05:12 PM (c6xtn)

Yes, but it won't be quite as abrasive before it dissolves. Try regular salt and a tiny bit of corn oil or vegetable oil. That will work and the salt won't dissolve as quickly.

Posted by: CharlieBrown'sDildo at September 12, 2021 05:15 PM (Q9lwr)

275 olddog, I like your additions very much. I will add them next time. I'm so glad you like the Tuscan Herb oil. I can't wait to make some pumpkin ravioli and put the wild mushroom/ sage oil on them.

Posted by: Ben Had at September 12, 2021 05:15 PM (j6EPE)

276 Posted by: cool breeze at September 12, 2021 04:43 PM (UGKMd)

Thank you! I can get my hands on those two. Our Latino market sells tamarind in several forms. I think I have some dry pods I could boil for extraction.

Posted by: OldDominionMom at September 12, 2021 05:16 PM (dH/BH)

277 They are a bit more fragile than the commercial corn tortillas; don't know why.
Posted by: Trimegistus at September 12, 2021 04:54 PM (QZxDR)


I was told by a (Mexican) friend to try to put a bit of wheat flour in to toughen it up.
Corn has no gluten at all and can tear easy

Posted by: Kindltot at September 12, 2021 05:16 PM (ssx3L)

278 Eat anything you want, covid is going to kill us all by next spring.

Yep. It's already killed me. Twice.

Posted by: Blanco Basura - moronhorde.com. Not insurgents, counterrevolutionaries. at September 12, 2021 05:02 PM


covid killed me three times......I got better.

Posted by: Mister Scott (formerly GWS) at September 12, 2021 05:16 PM (JUOKG)

279 >>> 261 I'm trying something new today: A recipe from The Deplorable Gourmet I like roast beef for Sunday dinner, but my son loves pork, so I'm making CFO Mom's Slow Cooker Pork Loin. I don't think it'll be 8 servings, though. Both my son an I are both more gourmands than gourmets.
Posted by: Cybersmythe at September 12, 2021 05:04 PM (ezpv1)

I really enjoyed that one, when I got a pork *loin* and not a pork *tenderloin*!

Posted by: Helena Handbasket at September 12, 2021 05:16 PM (ACi07)

280 Your call Wolfus. Conflicting opinions.

BTW, wanted to let you know I got some of that coffee from Dollar General you mentioned. I was concerned because it was so fine. Very good, though.

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at September 12, 2021 05:17 PM (fRmYM)

281 Cast iron does rust real fast.
Try regular salt as something now is better than best later IMO

Posted by: Skip at September 12, 2021 05:18 PM (2JoB8)

282
Aw, darn it, I don't wanna go to the principal's office!
Posted by: Helena Handbasket at September 12, 2021 05:04 PM (ACi07)
---
It's all good!

Posted by: Weasel at September 12, 2021 05:18 PM (MVjcR)

283 >>> 280 Your call Wolfus. Conflicting opinions.

BTW, wanted to let you know I got some of that coffee from Dollar General you mentioned. I was concerned because it was so fine. Very good, though.
Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at September 12, 2021 05:17 PM (fRmYM)

Oooh, I missed this, what was the recommendation? Thanks in advance.

Posted by: Helena Handbasket at September 12, 2021 05:18 PM (ACi07)

284 MkY, no eggs in the brownies?
Posted by: April-dash my lace wigs!

Yeesh! Of course there are. 2, one at a time, right after the sugar.

Geez. Sorry. This cookbook has more duct tape and glue on it than binding. The pages don't line up. I just have to look for the dirtiest page.

Posted by: MkY at September 12, 2021 05:19 PM (Foq6I)

285 Tried to make bread dough the other day at our new home. Forgot about that 3000ft above sea level thing. Not a success. Anyone have any advice?
I made brioche buns and the came out flatter and much wider then they should have been. Less flour, less kneading, less rising time?

Posted by: neverenoughcaffeine at September 12, 2021 05:19 PM (2NHgQ)

286 BTW, wanted to let you know I got some of that coffee from Dollar General you mentioned. I was concerned because it was so fine. Very good, though.
Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at September 12, 2021


***
Oh, they have it at Dollar General too? I've got several of those around me; I need to have a look in case Dollar Tree stops carrying the item.

Posted by: Wolfus Aurelius at September 12, 2021 05:19 PM (c6xtn)

287 Wolfus. Sounds like you have returned home. Congratulations.

Posted by: neverenoughcaffeine at September 12, 2021 05:21 PM (2NHgQ)

288 BTW, wanted to let you know I got some of that coffee from Dollar General you mentioned. I was concerned because it was so fine. Very good, though.
Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at September 12, 2021 05:17 PM (fRmYM)

Oooh, I missed this, what was the recommendation? Thanks in advance.
Posted by: Helena Handbasket at September 12, 2021


***
Helena, it's called Cafe Morro. Look for the yellow vacuum-packed packet at Dollar Tree, and possibly, as olddog suggests, Dollar General. It's like Cafe Bustelo, a fine-ground espresso blend that you can use in your drip-type coffee maker. You only get 8 oz. in the packet, but at $1 apiece, you can have a pound of excellent coffee for $2.

Posted by: Wolfus Aurelius at September 12, 2021 05:22 PM (c6xtn)

289 Oooh, I missed this, what was the recommendation? Thanks in advance.

Posted by: Helena Handbasket at September 12, 2021 05:18
--------------------------
Wolfus recommended Cafe Bustelo, I think. That's what wife picked up at Dollar General. But I see he's weighed in and mentioned he got his at Dollar Tree.

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at September 12, 2021 05:23 PM (fRmYM)

290 Wolfus. Sounds like you have returned home. Congratulations.
Posted by: neverenoughcaffeine at September 12, 2021


***
We decamped to Hattiesburg as a staging area on Friday, then drove down 2 hrs. to check on our places Saturday. Everything was fine, so we went back to H'burg (not a town I strongly recommend) and came back this morning.

Posted by: Wolfus Aurelius at September 12, 2021 05:24 PM (c6xtn)

291 CBD,

I found a recipe for Candied Jalapenos at the Southern Soul site I thought would be interesting for the jalapeno lovers here.

I think I mentioned it on one of last week's overnight threads. Don't know what it tastes like, as I haven't made it yet.

Posted by: four seasons at September 12, 2021 05:26 PM (PisyI)

292 Helena, it's called Cafe Morro. Look for the yellow vacuum-packed packet at Dollar Tree, and possibly, as olddog suggests, Dollar General. It's like Cafe Bustelo, a fine-ground espresso blend that you can use in your drip-type coffee maker. You only get 8 oz. in the packet, but at $1 apiece, you can have a pound of excellent coffee for $2.

Posted by: Wolfus Aurelius at September 12, 2021 05:22
-------------------

Hah. The can we got from Dollar General says Cafe Bustelo. I just pulled out from under the sink to verify. The empty can is metal and has grease drippings in it currently.

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at September 12, 2021 05:26 PM (fRmYM)

293 Might be some work Wolfus but glad your home

Posted by: Skip at September 12, 2021 05:26 PM (2JoB8)

294 four seasons, I have had a candied jalapeno spread. It was akin to a chutney. Very, very good.

Posted by: Ben Had at September 12, 2021 05:29 PM (j6EPE)

295 Helena, between Mineola and Quitman is Waldo Way. Mrs. E and I go there sometime to pick up good dairy things, pig things, and chicken things. And oh yeah fresh ice cream!

Posted by: Eromero at September 12, 2021 05:30 PM (0OP+5)

296 I found a recipe for Candied Jalapenos at the Southern Soul site I thought would be interesting for the jalapeno lovers here.

Posted by: four seasons at September 12, 2021 05:26 PM (PisyI)

So I'm not insane! I thought that was it, but when I searched the site it didn't appear. Now of course it does!

Thanks...

Posted by: CharlieBrown'sDildo at September 12, 2021 05:32 PM (Q9lwr)

297 OT: Wife was complaining her laptop was running very slow, coming to a complete halt a times. I told her it had the Joe Biden processor running it.

Posted by: jim (in Kalifornia) at September 12, 2021 05:33 PM (ynpvh)

298 Ben,

The recipe is easy and I like the idea of the sweetness with the zing of the pepper.

Posted by: four seasons at September 12, 2021 05:34 PM (PisyI)

299 Posted by: MkY at September 12, 2021 05:19 PM (Foq6I)

I'll add two eggs to your comment.

Posted by: CharlieBrown'sDildo at September 12, 2021 05:34 PM (Q9lwr)

300 CBD,

Well, you are insane........................LOL

Posted by: four seasons at September 12, 2021 05:35 PM (PisyI)

301 Candied jalapenos triggered a memory. Harry & David's Raspberry Honey Mustard Pretzel dip. Never really cared for pretzels until i found this dip.

Here's a knock-off recipe that I haven't tried.

https://dinnerthendessert.com/
raspberry-honey-mustard-pretzel-dip-harry-david-copycat/

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at September 12, 2021 05:38 PM (fRmYM)

302 olddog,

Yeah, that pretzel dip is good. I'll try the recipe.

Posted by: four seasons at September 12, 2021 05:40 PM (PisyI)

303 Any morons in Dunwoody, GA area?

Massive explosion at an apartment complex there.

Posted by: four seasons at September 12, 2021 05:41 PM (PisyI)

304 I'll add two eggs to your comment.
Posted by: CharlieBrown'sDildo

But gently, right?
Right?

Posted by: MkY at September 12, 2021 05:41 PM (Foq6I)

305 CBD. Thanks for the magic.

Posted by: MkY at September 12, 2021 05:42 PM (Foq6I)

306 I like different spreads on ham/pear/cheese Panini's. The candied jalapeno, cranberry/walnut and fig/ walnut are the most used ones.

Posted by: Ben Had at September 12, 2021 05:43 PM (j6EPE)

307 Grape seed oil is becoming one of my regulars. It has a high smoke point so it's good for stir-fries and anything cooked on higher heat.

Olive oil is about the only other oil I use although I have a recipe for chicken thighs and Brussels sprouts that uses coconut oil. It tastes good in the recipe but it definitely imparts a flavor.

Posted by: jix at September 12, 2021 05:44 PM (DU7iZ)

308 Pecan oil is fantastic. Great on salmon, all types of veggies and out of this world in pancake batter.

Posted by: Ben Had at September 12, 2021 05:46 PM (j6EPE)

309 I have been looking for peanut oil for months... none to be found here in Kentucky.

OK... periodically some off brand shows up... but rarely.

Posted by: Martini Farmer at September 12, 2021 05:47 PM (BFigT)

310 Made your version of scrambled eggs, CBD. Turned out great! At the very end I tossed in some leftover(!) bacon and a chopped garden tomato.

Heaven!

Posted by: My Life is Insanity at September 12, 2021 05:49 PM (2pPWs)

311 English muffin, bacon or sausage, egg and a slice of cheese... just like McDonalds, but better. The keys are to do the sausage on the thin side and drop the egg into the skillet while hot, break the yoke, and form a circular blob so it'll sit on the muffin. Melt the cheese if you want on the egg or the muffin.
Posted by: Martini Farmer at September 12, 2021 03:38 PM (BFigT)

I learned a while ago that a coffee cup will make a perfect scrambled egg for a English muffin sammich... for those that don't have a ring for the skillet, nuke it in a coffee cup.

Posted by: Inogame at September 12, 2021 05:49 PM (+2xjH)

312 I have a confession to make. I don't like olive oil.

Posted by: JuJuBee at September 12, 2021 05:50 PM (UsshY)

313 Martini farmer... you got Bass Pros in Kentucky. Too far?

Posted by: MkY at September 12, 2021 05:50 PM (Foq6I)

314 I have a confession to make. I don't like olive oil.
Posted by: JuJuBee at September 12, 2021 05:50 PM (UsshY)



Most olive oil in the US is rancid. You're not missing anything.

Posted by: G. Gnome will not comply at September 12, 2021 05:51 PM (OQcPl)

315 I have a confession to make. I don't like olive oil.
Posted by: JuJuBee at September 12, 2021 05:50 PM (UsshY)

Understandable.
Hell, even as a kid I thought Popeye could do a heck of a lot better.

Posted by: Diogenes at September 12, 2021 05:52 PM (axyOa)

316 >>> Posted by: Wolfus Aurelius at September 12, 2021 05:22 PM (c6xtn)

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at September 12, 2021 05:23 PM (fRmYM)

Thanks!!

Decent coffee for a reasonable price, plus iirc they have actual metal cans which can be used for all sorts of things.

Posted by: Helena Handbasket at September 12, 2021 05:52 PM (ACi07)

317 > you got Bass Pros in Kentucky. Too far?

Na... up in Louisville. 30 minutes. What they got?

Posted by: Martini Farmer at September 12, 2021 05:53 PM (BFigT)

318 They sell peanut oil in 5 gallon jugs I know. At least here, they're the cheapest place to buy it, from what I've been told.

Posted by: MkY at September 12, 2021 05:53 PM (Foq6I)

319 >>> 295 Helena, between Mineola and Quitman is Waldo Way. Mrs. E and I go there sometime to pick up good dairy things, pig things, and chicken things. And oh yeah fresh ice cream!
Posted by: Eromero at September 12, 2021 05:30 PM (0OP+5)

Nice, I'll have to check this out!

Posted by: Helena Handbasket at September 12, 2021 05:54 PM (ACi07)

320 Helena Handbasket, you have a need for 1lb metal coffee cans?

Posted by: Ben Had at September 12, 2021 05:54 PM (j6EPE)

321 Candied jalapenos? These words don't make sense in this order. ;-)

OTOH, I wanted to go out for a late lunch/early dinner but just couldn't work up the energy to leave the house. Went ahead and whipped up some jalapeno dip using pickled nacho sliced jalapenos, lotsa minced garlic, Spice House fire salt, and Tiger sauce. Had it with some chips and yum! Now I'm glad I stayed home.

Posted by: qdpsteve (L2ZTs) at September 12, 2021 05:55 PM (L2ZTs)

322 Oops: with sour cream as a base.

Posted by: qdpsteve (L2ZTs) at September 12, 2021 05:55 PM (L2ZTs)

323 >> I have a confession to make. I don't like olive oil.
Posted by: JuJuBee at September 12, 2021 05:50 PM (UsshY)

I never did either but kept trying different ones. For salads I use a brand called Mavra's Greek olive oil. It's got a good flavor. (It's expensive so I wasn't using it in cooking as much as on my salads, but I'm liking it so much that I think it's worth it to cook with it too.)

Posted by: My Life is Insanity at September 12, 2021 05:55 PM (2pPWs)

324 I have been looking for peanut oil for months... none to be found here in Kentucky.

OK... periodically some off brand shows up... but rarely.

Posted by: Martini Farmer at September 12, 2021 05:47
-----------------------

I might have 6 gallons of LouAna peanut oil I can pour through the USB port. Doubt I'll being deep frying a bird this T-day. Wife's on Creon. $1,500/mo for pancreas replacement therapy.

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at September 12, 2021 05:55 PM (fRmYM)

325 Heaven!

Posted by: My Life is Insanity at September 12, 2021 05:49 PM (2pPWs)

Huzzah! Easy too, because the temp is low and there less of a chance to burn or overcook the eggs!

Posted by: CharlieBrown'sDildo at September 12, 2021 05:56 PM (Q9lwr)

326 Peanut oil shows up big-time at Thanksgiving, oftentimes next to the turkeys.

Posted by: qdpsteve (L2ZTs) at September 12, 2021 05:56 PM (L2ZTs)

327 Posted by: Ben Had at September 12, 2021 05:46 PM (j6EPE)

I think you missed your calling as an oil baroness.

Posted by: CharlieBrown'sDildo at September 12, 2021 05:57 PM (Q9lwr)

328 Martini Farmer... I take it back. They now sell a blend.
Costco, no go. Sam's, no go.
Jeez

Posted by: MkY at September 12, 2021 05:57 PM (Foq6I)

329 JuJu: Popeye is gonna git ya! ;-)

Posted by: qdpsteve (L2ZTs) at September 12, 2021 05:58 PM (L2ZTs)

330 Poured a scotch and waiting for gun thread

Posted by: Skip at September 12, 2021 05:58 PM (2JoB8)

331 Wally World says it sells pure peanut oil.

Posted by: MkY at September 12, 2021 05:59 PM (Foq6I)

332 Posted by: Martini Farmer at September 12, 2021 05:47

I ordered it from Walmart the last time I ran low.. they will ship for free with a minimum purchase.

Posted by: CharlieBrown'sDildo at September 12, 2021 05:59 PM (Q9lwr)

333 CBD, that's what I get for living in the town that had the first oil well in TX!

Posted by: Ben Had at September 12, 2021 05:59 PM (j6EPE)

334 I have been looking for peanut oil for months... none to be found here in Kentucky.

OK... periodically some off brand shows up... but rarely.

Posted by: Martini Farmer at September 12, 2021 05:47


The Sams in Lexington used to carry that year round when we lived there 5 years ago.

Posted by: Mister Scott (formerly GWS) at September 12, 2021 05:59 PM (JUOKG)

335 Skip, yum!!

Posted by: qdpsteve (L2ZTs) at September 12, 2021 05:59 PM (L2ZTs)

336 >>Huzzah! Easy too, because the temp is low and there less of a chance to burn or overcook the eggs!

Posted by: CharlieBrown'sDildo at September 12, 2021 05:56 PM (Q9lwr)

My son had put a frozen pizza in the oven and when he saw what I threw together he was all WTHeck, mom?!
As the great mom I am, I ate all of it in front of him "mmmming"

Posted by: My Life is Insanity at September 12, 2021 06:00 PM (2pPWs)

337 GUN NOOD

Posted by: Skip guy who says NOOD at September 12, 2021 06:01 PM (2JoB8)

338 Skip, we need a combo food/gun thread.

"Cooking with your gun"

Posted by: qdpsteve (L2ZTs) at September 12, 2021 06:01 PM (L2ZTs)

339 I'm a bit more a purist on scrambled eggs than CBD - no cheese, just real butter and a splash of milk. Super fluffy and delicious.

Restaurants seem incapable of making really good scrambled eggs. A lot of them are acceptable, but I don't think I've ever had any as good as I can make myself.

Posted by: Ian S. at September 12, 2021 06:02 PM (6XLoz)

340 I'm gonna sit right here
On the edge of this pier
And watch the sunset disappear
Drink a beer
Drink a beer
- Luke Bryan

https://youtu.be/trlIQcdi2QI

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at September 12, 2021 06:15 PM (fRmYM)

341 > Posted by: MkY

I'll check it out... thx.

Posted by: Martini Farmer at September 12, 2021 06:20 PM (BFigT)

342 BREAKING NEWS: Otis Redding's estate has sued Luke Bryan...

Posted by: qdpsteve (L2ZTs) at September 12, 2021 06:22 PM (L2ZTs)

343 I went through that bread-baking learning curve, neverenoughcaffeine. We're at exactly a mile high. I tried to switch to Wheat Montana. Did not work for me. Better luck when I switched back to King Arthur. I switched to a different brand of yeast. Loved RedStar at sea level, now I use Fleischmann's. I don't let it rise as high but have more risings. Here's my method: I put the bowl on my dryer, cover it with my daughter's old baby blanket, and turn on the dryer for twenty minutes. Punch it down, repeat 2 or 3 times. Oh, and I bake it at at least 25 degrees hotter.

Hope this helps.

Posted by: Wenda at September 12, 2021 06:22 PM (4grFk)

344 Will people be bringing musical instruments to the TX MoMee? Wonder if anyone wants to perform for us. :-)

Posted by: qdpsteve (L2ZTs) at September 12, 2021 06:25 PM (L2ZTs)

345 Oops, I posted 344 in the wrong thread. Sorry CBD.

Posted by: qdpsteve (L2ZTs) at September 12, 2021 06:26 PM (L2ZTs)

346 And right on time, neighbot mowing lawn third time this week as every week.

Posted by: Infidel at September 12, 2021 07:15 PM (Kx3kq)

347 Tomato Sauce... I have never been a fan of cooked-all-day sauce. I like a fresher tomato flavor. Run your tomatoes through a food mill, or food processor. Strain pulp through a fine china cap or a colander lined with cheesecloth. Collect all the liquid. It is full of flavor. Pour the liquid into a pot big enough to hold all of the sauce you are going to make and boil down to a syrup. Add the pulp and whatever other ingredients you like in your sauce. Simmer until it is done to your liking.

Posted by: Dino58 at September 12, 2021 08:43 PM (FTf+m)

348 I had a lucky accident preparing tomato sauce from fresh tomatoes. It usually takes all day to reduce to the desired thickness, and the walls are dripping wet. I froze excess tomatoes last year. When I thawed them, a lot of water separated from them. I poured it off, blenderized them and had sauce ready after an hour of cooking. Tasted much more like fresh tomatoes than sauce that simmered all day
Posted by: Lurking Grandma at September 05, 2021 04:38 PM (sujqA)


I have not parboiled a cabbage for Galumpki/Galumptsy(stuffed cabbage) for years. I freeze the cabbage whole straight from the store and when I thaw it (takes about 24-36 hours in the fridge) it peels and folds very easily - and without scorching mu fingers. I also usually freeze the fresh mushrooms for many dishes, as the freezing releases HUGE amounts of mushroom flavor (save the liquid from thawing) and allows for a firm 'cooked' mushroom texture in very little time in dished such as soup or stroganoff. This allows me to add the mushrooms in the last 5-10 minutes of the cooking process which allows them to habe some nice texture at the end.

Posted by: Johan at September 12, 2021 10:01 PM (bOlWu)

349 215 Back before my now 16 year old daughter thought I was an idiot, indeed she worshipped me as some sort of superhero, I'd make her breakfast for dinner - cheesy scrambleds, bacon, french toast (with powdered sugar), and fresh squeezed. Offer her that now and it would be, *loud sigh* "like, that's like breakfast, not like dinner."
Posted by: Cringe Biscuit at September 12, 2021 04:37 PM (Eus9b)

LOL!

Posted by: m at September 13, 2021 02:11 AM (SJbY/)

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